Mystery 1202. Bread "Taste from Childhood".

Category: Yeast bread
Mystery 1202. Bread Taste from childhood.

Ingredients

Water 280 ml
Wheat flour 1 full (!) Measuring glass
Rye flour 1 full (!) Measuring glass
Salt 1.5 tsp
Sugar 2 tbsp. spoons
Yeast 2 tsp
Vegetable oil 2 tbsp. spoons

Cooking method

  • Bread maker "Mystery 1202".
  • Baking mode - 1 (like for wheat bread!).
  • The crust is medium-fried.
  • Weight - 750 gr.
  • As a child, it used to be that in the morning you run into and play enough with friends on the street, and then, on the instructions of your parents, you run to the store for bread. And now you are carrying home bread in your hands. And it is so fragrant and crispy, and still a little warm. And as if alive. And you carry it gently, like a kitten, hugging it with your hand. At home, you cut off a large piece of this fragrant bun and "knead" it with a glass of milk as if it were a piece of cake. And ... back to the street!
  • Eh, childhood ...
  • Why did I remember him? So because this bread turned out exactly with the same taste!
  • BOND APPETITE ALL!
  • Mystery 1202. Bread Taste from childhood.

Note


Ikra
Larsen , and how big is your measuring cup? And how complete - with a slide or "under the knife"?
Larsen
Quote: Ikra

Larsen , and how big is your measuring cup? And how complete - with a slide or "under the knife"?

So the one that was included in the MYSTERY-1202 bread maker. Flour flush with the edges, that is, "under the knife." By the standards of the glass, you get 350 ml.
Ikra
Thank you! I have a measuring cup - 250 g. They are different in different ovens. This means that we will focus on 350 g.
I really want to bake it, I like it in appearance, I think it will definitely taste good. as in childhood.
Larsen
Quote: Ikra

Thank you! I have a measuring cup - 250 g. They are different in different ovens. This means that we will focus on 350 g.
I really want to bake it, I like it in appearance, I think it will definitely taste good. as in childhood.

Attention! I wrote - "... By the standards of the glass, it will turn out 350 ml."
And 350 ml (!) Is not 350 g at all!
Ikra
Aha! I was wrong! Of course, ml!
Larsen
Quote: Ikra

Aha! I was wrong! Of course, ml!



Well then you will succeed!
Bon Appetit!

Ikra
Tonight and I'll put
Larsen
Quote: Ikra

Tonight and I'll put

I just baked the second such bread for my sister.
It turned out to be an absolute copy of the first. One to one.

Oh yes! I also forgot to add that I took out the bread after baking after 10 minutes (that is, I did NOT keep it on the heating after baking). And he smeared the crust not with oil on top, but a little bit of water.
But these are already particulars.
Good luck and bon appetit!
Ikra
I, too, always keep a little after baking, my shoulder blade comes out better this way.
About some water - I remembered
155ru
Can you please tell me the sequence of the bookmark is important? If so, what kind of measuring spoons or teaspoons do you use? Thanks in advance for your reply!
Larsen
Quote: 155ru

Can you please tell me the sequence of the bookmark is important? If so, what kind of measuring spoons or teaspoons do you use? Thanks in advance for your reply!

The sequence is simple. Water is poured, flour is poured, 4 indentations are made with a spoon and yeast, salt, sugar are poured into them and butter is poured. Put in the oven and turn on the mode.
A glass and measuring spoons from the set of a bread machine.
Bon Appetit!
Raduga0808
Your bread is so wonderful, it's a pity the rye flour is over, we urgently need to replenish stocks
I understood correctly, the program is 750g, and the output weight is less
Larsen
Quote: Raduga0808

Your bread is so wonderful, it's a pity the rye flour is over, we urgently need to replenish stocks
I understood correctly, the program is 750g, and the output weight is less
That's right - 750 grams.
Anna-Mish
put now "taste from childhood". there are definitely no eggs in the composition ??? and then something I doubted
I don’t know if my bun is forming correctly, but it feels more sticky to the hands on the 2nd batch than just wheat. This is true? Or did I not report the flour?
although it seems to be already quite elastic, so I'm afraid to put in flour, so as not to overdo it.
Admin

The recipe contains rye flour, and it is always very sticky - so be careful with liquid and flour, so as not to get a brick
Larsen
Quote: Anna-Mish

put now "taste from childhood". there are definitely no eggs in the composition ??? and then something I doubted
I don’t know if my bun is forming correctly, but it feels more sticky to the hands on the 2nd batch than just wheat. This is true? Or did I not report the flour?
although it seems to be already quite elastic, so I'm afraid to put in flour, so as not to overdo it.

Good day!
No eggs.
The recipe is accurate and has been tested many times (and with flour from different manufacturers).

Anna-Mish
Quote: Larsen

Good day!
No eggs.
The recipe is accurate and has been tested many times (and with flour from different manufacturers).

not yet baked (20 minutes left), but the roof has already fallen (((again ... such an infection
okay ... with the roof I'll think. And here's another question: we always sift wheat flour, and rye flour ??? and whole grain ???
Admin

We always sift any flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35.0
When sifting rye and wheat flour, pieces of bran remain at the bottom of the sieve, then we add them separately to the dough
Anna-Mish
Quote: Admin

We always sift any flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35.0
When sifting rye and wheat flour, pieces of bran remain at the bottom of the sieve, then we add them separately to the dough
Tatyana, thank you very much for such quick answers and help !!!!! I don't have all the smilies open here, but I bow to you straight
variety
The day before yesterday I baked this bread, only made small changes to the recipe:
Wheat flour 2 grade - 1/3 cup from HP
Wheat flour 1 grade - 2/3 cup from HP
Peeled rye flour - 1 glass from HP
Water - 280 ml.
Yeast (I have SAF-Levure) - 1.25 tsp.
Dry kvass - 3 tbsp. spoons
Salt - 1 tsp
Sugar - 1 tbsp. l.
Sunflower oil - 2 tbsp. l.
Coriander - 0.5 tsp

This is how it turned out:

Mystery 1202. Bread Taste from childhood.
Mystery 1202. Bread Taste from childhood.
And delicious

Thanks to the author for the recipe
Hella
Yesterday I baked this bread, but the lid still fell off, although I sifted the flour.
The bread tasted very bland, as if there was not enough salt, or something. C / P I have Mystery 1203 and measuring spoons from it, but they seem to be the same. I really don't know what to think ...
mooner
Speckla exactly according to the recipe, it turned out well.

Quote: variety

The day before yesterday I baked this bread, only made small changes to the recipe:
Wheat flour 2 grade - 1/3 cup from HP
Wheat flour 1 grade - 2/3 cup from HP
Peeled rye flour - 1 glass from HP
Water - 280 ml.
Yeast (I have SAF-Levure) - 1.25 tsp.
Dry kvass - 3 tbsp. spoons
Salt - 1 tsp
Sugar - 1 tbsp. l.
Sunflower oil - 2 tbsp. l.
Coriander - 0.5 tsp
Thanks for your refining the recipe. And should you put dry kvass "as is" or brew it in boiling water, as is recommended in other recipes?
AVZ
Quote: Larsen

Khlebushek "Taste from Childhood".
Made exactly according to the recipe, only the regime is not "usual", but "French bread". Exit - 617. What can I say?
Incredibly tasty, could not resist, immediately after cooling down 2 slices ate.
You can feel both salty and sweetness at the same time, just wonderful. The only thing is: when cutting, the upper crust cracks, next time I will do it at maximum fry. Oh yes: I added half a teaspoon of ground coriander to the dough itself.

Thanks for the recipe!
Grandfather Bearded
Quote: variety

The day before yesterday I baked this bread, only made small changes to the recipe:
Wheat flour 2 grade - 1/3 cup from HP
Wheat flour 1 grade - 2/3 cup from HP
Peeled rye flour - 1 glass from HP
Water - 280 ml.
Yeast (I have SAF-Levure) - 1.25 tsp.
Dry kvass - 3 tbsp. spoons
Salt - 1 tsp
Sugar - 1 tbsp. l.
Sunflower oil - 2 tbsp. l.
Coriander - 0.5 tsp
And in what mode did you bake? And what about dry kvass? Where to get it? So go to sleep?
Thanks in advance for your reply. Do not be ill.
Admin
The author of the recipe bakes this bread on the BASIC program.

Dry kvass is sold in a store, a set for kvass in bags / boxes along with yeast, but we do not use them.
Kvass is poured directly dry into flour in a bucket.
mooner
Admin, thanks for the comprehensive answer!
Grandfather Bearded
Quote: Admin

Dry kvass is sold in a store, a set for kvass in bags / boxes along with yeast, but we do not use them.
Kvass is poured directly dry into flour in a bucket.
Today I bought a set "Kvass". Inside I found 2 bags of yeast for kvass and 2 bags of pasty malt concentrate. "Well, and where is that gypsy woman whose eyes need to be gouged out?" ... uh ... I mean, can you stir up a thread with this malt paste? We have no other kvass kits. I drove around all Ashans and O'Key.
Grandfather Bearded
I did everything exactly, exactly, as indicated in the recipe (I mean the first one, without kvass). Everything was fine, but in the end the bread failed. I sin for 10-second stirring in mode 1... Soooooooo the dough will rise, and with its spatula, whack-whack ... But the taste is still very good! Thank you. Here I will get dry kvass and bungle according to recipe 2 ...
Hedgehog's wife
Thanks for the recipe! I will definitely try!
yuli-ba
And if the stove is Mystery 1201, does the recipe fit?
AVZ
Quote: yuli-ba

And if the stove is Mystery 1201, does the recipe fit?
Of course it does. Already many, including myself, have made this bread in bread makers even from other companies.
yuli-ba
Are the measuring cups the same for all HP?
AVZ
Quote: yuli-ba

Are the measuring cups the same for all HP?
Various. But the forum has a great opportunity comment, thanks to which we know that in this recipe each flour should be taken by volume 350 ml.
SanechkaA
Thanks for the recipe! I will definitely try to bake!
Yutajazz
Today, baked, traditionally with minor changes, an egg entered the specified volume of liquid, and additionally put 2.5 tablespoons of milk powder. It turned out great, thanks for the recipe!
Lunch
Baked, my first bread. It turned out well, but in the baking process the bread failed, I did it strictly according to the recipe
Alexander N
Hello! I tried to bake bread today according to this recipe! Of course, it turned out not the same as in your photo !!! I did everything according to your recipe in the Bread Maker = Mystery MBM-1206 = and Here's what happened (see attached files) !!! I would like to know what is the reason why the top of the bread goes down ...

Admin
Quote: Alexander N

I would like to know what is the reason why the top of the bread goes down ...

There may be three main reasons - let's go here to sort it out Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Doc20
I did it twice. Like many, the roof fell. Bread maker Mystery-1206. But very tasty bread came out, did not give up hope. As a result, I added not 350, but 360-370 ml of flour. Everything worked out great!
Thanks for the recipe!
yuryd
And could someone indicate the amount of flour in grams, otherwise I got confused with the glasses. My stove is an analogue of Mystery 1202 - Scarlet 401, and the glass is 300 ml in the kit, but this is the last marked mark, there will probably be 380 around the edges, but I'm not sure.
Admin
I quote from the author of the recipe:

Quote: Larsen

So the one that was included in the MYSTERY-1202 bread maker. Flour flush with the edges, that is, "under the knife." By the standards of the glass, you get 350 ml.

So take a full glass, adjust the difference in kneading with liquid, the dough should be soft (but not liquid)
rusja
Larsen
Thank you, really, delicious, not overwhelming, basic bread, on the basis of which you can add whatever you like - malt, caraway seeds, flax grains, etc.
I don't expose a photo, because it looks like yours, like a twin
Yulia74-01
Thank you very much for the recipe - yesterday I baked in Mystery 1206 - everything turned out great !!!
akvamarin171
Thanks for the recipe. I put it at night, I also had 1202. I added kvass 2 tbsp. l and a little coarse flour. The roof also collapsed during baking, although the dough rose very well and was large-barbed. Yeast took 1.5 tsp. The bread is delicious. I don't trust the cups. I always take 500 grams of flour for 300 ml of water. It always works. Thanks again for the recipe, I will often bake it.
Annaconda
Thank you so much!!! Delicious bread! I was looking for this)
Lucy Joy

Baked in the oven MEDIA - it turned out great, thanks to the author of the recipe !!!
How I added 750g ingredients (put in order):
1. rye flour 210 grams!
2. Wheat flour 225 grams!
3.sugar 2 tbsp.
4.salt 1.5 tsp.
5. sunflower oil 2 tbsp. l
6.water (warm) 280g
at the stove signal, I added: flaxseed 30g, sunflower seeds 20g, pumpkin seeds 15g.
Total bread weighing 760 grams.

ladnomarina
Quote: Larsen
Bread maker "Mystery 1202".
The bread is beautiful, but how did you mix 280 water and 380 flour? The gingerbread man was so liquid that he had to add flour, and the whole batch was dances with a tambourine around the bun. I'll bake it, I'll see what happens
Admin
Quote: ladnomarina
The bread is beautiful, but how did you mix 280 water and 380 flour?

Mystery 1202 has large glasses at the last mark of 300 ml. full under the knife 380, it turns out flour, together about 450 grams.
Then the liquid is almost normal, you need about 300-315 ml.
Olga KhMAO
I have HP Mystery 1209, will this recipe suit her ???? read the comments, it is written that it suits many. but I would like to clarify for "especially gifted" like me, how much to hang in grams))) 1 measuring cup of my HP or calculate exactly 350 grams? I have a glass = 250 ml last mark. when I did it according to the instructions for HP, it turned out not very bread, not lush.

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