Whole-grain rye-wheat gray bread "Emigrant"

Category: Yeast bread
Wholegrain rye-wheat bread gray Emigrant

Ingredients

Serum (Molke) 325 ml
Fresh yeast 10 g
Wheat malt (Weizenmalzmehl Backmalz) 1 tea the spoon
Dry sourdough (Trockensauerteig) 1 table. the spoon
Gluten (Panifarin) (Weizenkleber (Gluten) 1 table. the spoon
Salt 2 tea. spoons
Bio malt coffee (Malz-Kaffee) 1 tea the spoon
Vegetable oil 2 table. spoons
Spelled flour (Dinkelmehl) 200 g
Whole grain rye flour (Vollkornroggenmehl) 300 g

Cooking method

  • Mode "White bread" 3 hours 50 minutes, medium crust.

Note

I suffered for a long time until I figured out German products. I think that this recipe will definitely come in handy for bakers who live in Germany.


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Whole-grain rye-wheat gray bread "Emigrant"
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Whole-grain rye-wheat gray bread "Emigrant"
Stern
I baked this bread yesterday.
The dough was made in KhP on dough, and baked in the oven in a cauldron.
The difference is huge! Both the taste and structure of the bread are completely different. Much better!
Well, very tasty bread turned out.

Wholegrain rye-wheat bread gray Emigrant

Wholegrain rye-wheat bread gray Emigrant
Crochet
Sternchik
And it is possible in more detail, for the gifted ... About the dough, how much fresh yeast to take, the time of proofing? The bread is painfully good, I also want to please my own!
Stern
Tiny, yeast 10 gr.
Dough:
crumbled the yeast and threw in a bucket of HP + 200 ml of serum + 1 tsp. a spoonful of wheat malt (can be replaced with sugar) +1 table. a spoonful of dry sourdough + 150 grams of whole grain rye flour.
I put it on the "dough" mode. HP warmed the food for 20 minutes, and then began to knead. About 5 minutes after the start of the kneading, I turned off the HP, covered the holes in the lid with a towel. The dough fermented very well, and after about two hours it began to fall off.
I added the rest of the ingredients (15 g less flour than the recipe) and switched on the dough program again. When the process was over, I turned on the kneading for a couple of minutes to lower the dough, turned it off again, again covered the HP with a towel, and about an hour later the dough came up perfectly a second time. Again a couple of minutes of kneading and I put the dough in a bowl lined with baking paper and sent it to roast in the oven at 30 degrees. for 1 hour.
20 minutes before the end of the proofing, I turned on the oven at 240 degrees and put there a cast-iron cauldron with a lid.
She sprinkled the spaced bread with flour, distributed the flour carefully with a brush, made cuts, sprinkled with water and transferred it along with the paper to the cauldron. I covered it with a lid and put it in the oven, reducing the temperature to 200 degrees. The first 15 minutes I baked under the lid. Then she removed the lid, sprinkled the bread with water again and set it to bake for another 40 minutes.
Dough recipe from Rina72, baking technology from Zest, for which many thanks to them!
Stern
Option three and the most successful. Cold dough bread.
Liquid: 200 ml of potato broth + 125 ml of whey + 25 ml of milk = 350 ml. Yeast-9 gr. Everything else is prescription.
I kneaded the dough in the evening in the "kneading" mode, put it in a bowl greased with vegetable oil, covered it with a plastic bag and put it in the refrigerator for 12 hours.
The dough has risen three times.
In the morning I put the dough in a dish lined with baking paper and put it in the oven for proofing (T 30 °) to rise.
Sprinkled with water and baked at 180 °. Super!!!

Wholegrain rye-wheat bread gray Emigrant

Wholegrain rye-wheat bread gray Emigrant
manika
Sеrn, please tell me, does your spelled flour look like regular flour?
I have a very coarse whole grain spelled, larger than semolina, with coarse unmilled particles, can it be used in this bread?
ivolga
And in the third version, the oven was preheated or just turned on without taking out the dough?
Stern
manika, my spelled flour is not whole grain, looks like regular white flour.
If your flour is very coarse, try replacing only part of the wheat flour with it.

ivolga , in the third version, turned it on 180 ° without taking the dough out of the oven (pulled out the wire rack, sprinkled the bread with water and pushed it back). This is what I always do when I put a piece in the oven.
Friday
Quote: Stеrn


Sprinkled with water and baked at 180 °. Super!!!

Stеrn, what do you think, but in the cartoon it will turn out worse (180 degrees, just the T-mode)?
if not in the cartoon and there is no cauldron, will the cast-iron-enameled duck roll?
Stern
Friday , I can't say anything about multi - I don't have this wonderful saucepan.

The duck is perfect!
Crochet
Quote: Friday

Stеrn, what do you think, but in the cartoon it will turn out worse (180 degrees, just the T-mode)?
Friday
It will definitely work out, do not even hesitate, and not a little worse, I have already baked so many loaves in MV - not a single puncture!
Crochet
Sternushka
Thanks for the recipe, sweetheart, wonderful bread Wholegrain rye-wheat bread gray Emigrant

Wholegrain rye-wheat bread gray Emigrant
sweiger
Good afternoon! I would like to bake this bread, but I just can't find something. Answer, if not difficult, where did you buy Wheat malt (Weizenmalzmehl Backmalz) and Gluten (Weizenkleber (Gluten))?

I ran around all the supermarkets that were nearby, all kinds of Drogerie, but I couldn't find it anywhere. Thank you!
Stern
sweiger, I order all these products on the Internet at the mill. Here is the address.
🔗
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