Custard bread

[Dough]

Custard bread

Category: Yeast bread

Ingredients
Dry yeast	2 tbsp. l
Wheat flour	350 g
Rye flour	200 g
Salt	1 1/2 tsp
Vegetable oil	2 tbsp. l
Rye malt	4 tbsp. l
Boiling water for malt	80 ml
Sugar	1 tbsp. l.
coriander	1 tbsp. l
Apple vinegar	2 tbsp. l
Water	300ml

Cooking method

• Add the ingredients according to the instructions for your HP,
• Pour boiling water over the malt, mix well and cool, then add to the rest of the ingredients.
• Set the Basic modeDough-2h20 min.
• The gingerbread man formed well, did not add anything ...
• After finishing, I left it for about 20 minutes for proofing, then sprinkled with coriander on top and turned on the mode Bakery products-1 hour.

The dish is designed for

1000

Time for preparing:

3h20min

Cooking program:

Dough + pastry or Rye

Note

There is no Rye mode in my stove, so it was possible to bake on it, a recipe based on Zavarny from the instructions for HP.
Sugar took -t. because there was no honey if there is honey-2 tbsp l
You can do without apple cider vinegar ... Then take 330ml of water

I tried it, the crust is crispy !!
Delicious, the crumb is slightly moist, it was necessary to bake for another 5-10 minutes!

Thanks for the bread recipe!

Custard bread may have a slightly moist crumb, such is the property of malt and custard dough / bread.

In your version - the roof of the bread is a little flat, which means you need to add a drop of liquid less, and leave the baked goods as they are.
Or did you cut the bread hot? Then the crumb is really wet and maybe wet, let the bread cool completely and check the crumb again

[Admin]

Admin,
yes, I cut it hot ..))) but I tried it already cold
thanks for the hint !!!

baked yesterday, today I cut chilled bread, decided to show the result

Well, that's another matter!
We can bake good bread and cut it cold

[Admin]

Of course we can!!!!
Thanks to you,Admin- where to correct it, where tell me)))) that's how it went!

Specify, please, 2 tablespoons of yeast? On autopilot, I fell asleep 2 teaspoons, and then read carefully .. It seems like two canteens are too much for this amount of flour. Thank you!

I will answer myself With 2 teaspoons of yeast, the bread has risen nowhere higher, it turned out to be very tasty and beautiful!
Malt put 1 table to your liking. spoon, there was no coriander at all, baked on a whole grain mode (HP Alaska), stopped the program before the last kneading, because it rose well and thought that it was enough to interfere with it. Then the baking mode.
Thank you very much for the recipe! Report:

Here's my bread. I didn't add vinegar. Instead of sugar, honey 2st l. The coriander was ground with a coffee grinder. Wheat flour 1 grade, peeled rye flour, live yeast 10g. I put 20g of malt dry, brewed 20g (changing the amount of water accordingly). Baked on rye. After kneading, the dough was leveled. The roof was flat, and my husband cut it hot, too. I liked the taste, and my men initially like more Borodinsky-brown breads, but that's another story. This is my 3rd bread in x / n, so we are on the lookout.

[Yaneska]

Yaneska Oksana, thanks for trying the recipe
Try it, look for your recipes, we all experimented at first, I wanted to try all the bread
I found and decided on my favorite recipes, and now I bake them. And besides, I bought a multicooker, now I'm experimenting with it all

I have a Panasonic bread maker, and it somehow happened historically that we bake a recipe from a book or French or custard bread.
yesterday, when the malt had already been boarded up and cooled down, and when it came to flour, it turned out that I almost ran out of rye flour
only 100 grams left
I replaced the lack of rye flour with coarse wheat flour, and threw the usual wheat flour as the recipe required
and here is the result in the photo .... unexpectedly pleasant

[komarovka]

komarovkaOlya, yes the result is good, pleasant and tasty (y)

I beg your pardon, why is the bread called custard? Nothing seems to be brewed here (apart from malt, it doesn't count).

I beg your pardon, why is the bread called custard? Nothing seems to be brewed here (apart from malt, it doesn't count).

How does that not count? Very much even into account! Since malt must be brewed with boiling water!
Only according to the rules: brew the malt and keep warm at T * 63 for about 3 hours, then cool to T * 34 and only then put it in the dough - then a good brewed spirit of wheat-rye bread will appear

Custard, as I understand it, is on brewed dough. How does malt belong to flour? And even then - you never know what I called there. So consider all the custard bread?

Custard, as I understand it, is on brewed dough. How does malt belong to flour? And even then - you never know what I called there. So consider all the custard bread?

What is malt? This is a ground sprouted grain https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110567.0 And it must be taken into account when calculating the amount of flour and liquid, malt takes enough liquid.
And you can brew both malt directly and various types of flour. But rye bread is considered more custard, precisely because of the brewing of malt.
You can see here: Choux methods of making wheat dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389317.0, it is said here too

For example, BORODINSKY bread is cooked about a day in time, and it is in it that malt is brewed according to all the rules

Thank you!
Well, what had to be proved - brewed from the word brew, and brew is brewed flour with / or without malt.