Wheat-rye bread with caraway seeds on dough (bread maker)

Category: Yeast bread
Wheat-rye bread with caraway seeds on dough (bread maker)

Ingredients

Dough:
Rye flour 100 g
Wheat flour c. from. 100 g
Store serum 260 g
Dough:
all dough
Wheat flour c. from. 380 g
Water 150 g
Salt 1.5 tsp.
Rast. oil 1 tbsp. l.
Caraway 1 tsp

Cooking method

  • In the morning, I started the dough and left it at room temperature until the evening (in the afternoon, I laid it down once).
  • In the evening - kneading bread first without salt, butter and caraway seeds in the "baguette" mode, closer to the end of the batch add salt and butter, and last of all caraway seeds. The dough is a little liquid. I leave for an hour in HP for the first rise. An hour later I turn on the "baguette" program again for only 5 minutes to completely collect the dough. After that, I transfer it to the dough container and let it rise again. Then I again plant it with my hands, form the desired shape and put it in a bucket for the final proofing. Before baking, grease the top with milk, bake in HP for 1 hour.
  • Ready cooled bread weight - 830 g
  • Wheat-rye bread with caraway seeds on dough (bread maker)
  • Wheat-rye bread with caraway seeds on dough (bread maker)
  • Wheat-rye bread with caraway seeds on dough (bread maker)

Note

While I had a break with sourdough (I didn't have time to start it after the vacation), I decided to try to bake it with live yeast, somehow I don't like dry ones at all. Naturally, since I mainly bake with sourdough, I don’t use the HP programs, in this case I also decided not to throw in the HP on the program, but to work with the dough, watch that the dough fits well, the dough rises.
the smudges from milk are visible (generously smeared), the size is gigantic, but light. Very pleasant crusty crackle of finished bread when taken out of the bucket
Here is such an airy one, after compression it instantly straightens. The crumb is very airy and fragrant - the spider web with holes does not crumble at all.
and of course the holes
Very tasty bread turned out The best proof that 2 people ate almost all of it in a day, tomorrow there was a crust left, now I had to put dough for the night according to the same recipe.
For myself, I concluded that the most delicious breads are made with sourdough or dough, in general, when you spend a lot of time with the dough. In this case, I did not feel the taste of yeast at all, and the bread is even somewhat similar to sourdough bread. But dry yeast - I do not like it, I feel it in bread, it turns out bread that is more dry from them ... and it seems to me that they are just intended for programs to get "fast" bread. This is already so, a lyrical digression ...

OJGG
Can you please tell me, what, there is no yeast at all?
danuca
did not understand - how much yeast? it cannot be that they are not at all ...
OJGG
Yes ... but is silent
Admin
Quote: OJGG

Yes ... but is silent

Unfortunately, the Author has been silent since last July ....

Judging by the bread, yeast is needed here.
If the dough is made first, then you can add 0.5-1 tsp to it. yeast.
Add the rest of the yeast when kneading the main dough.

For 580 grams of recipe flour, taking into account rye flour, you can put 1.7-2 tsp yeast.
OJGG
We will come up with the recipe ourselves - it hurts the photos of the bread are good!
Admin, will we add yeast to the dough?
I would 1/2 tsp. I added 1 hour to the dough and to the dough. l. ....
What will the experts say to this?

Admin
Quote: Admin


If the dough is made first, then you can add 0.5-1 tsp to it. yeast.
Add the rest of the yeast when kneading the main dough.

For 580 grams of flour according to the recipe, taking into account rye flour, you can put yeast 1.7-2 tsp.
OJGG

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