Rye Custard Bread on Honey with Caraway and Coriander

Category: Yeast bread
Rye Custard Bread on Honey with Caraway and Coriander

Ingredients

1. Peeled rye flour 500 gr.
2. Fermented dry rye malt 50 ml. = 40 gr.
3. Sourdough "Agram light" 50 ml. = 35 gr.
or ("Agram the dark") as a last resort 15 ml. = 12 gr.
4. Dark honey 50 ml.
5. Fine salt 10 ml. = 15 gr.
6. Dry yeast 10 ml. = 8 gr.
7. Ground coriander 30 ml.
8. Cumin seeds 15 ml.
9. Boiled water 430 ml.
Rising temperature 32C - 35C
Dough rise time at t = 40C 60 minutes
Dough rise height 1.5 - 2 times
Baking time at t = 180C 1 h. 30 min.

Cooking method

  • Rye Custard Bread on Honey with Caraway and Coriander. - a recipe in modern technology in 3 hours in a bread maker or oven. We bake quickly and easily. In almost any bread maker or oven. To date, the updated list of bread makers includes 65 models.
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  • Note. If malt and sourdough is not available, but you really want bread, you can make a replacement or cook it yourself, the recipe is not a dogma, read about this in the topic - Rye Custard Bread on Honey with Caraway and Coriander Rye Custard Bread on Honey with Caraway and Coriander
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The dish is designed for

1 kg.

Time for preparing:

3 hours

Cooking program:

a combination of 2 programs or programmable HP

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