Wholegrain Rye Bread with Raisins (R. Bertine)

Category: Yeast bread
Wholegrain Rye Bread with Raisins (R. Bertine)

Ingredients

rye flour 500 g
mature dough 250 g
fresh yeast 12 g
salt 10
water 375 ml
caraway 1 tsp
fresh coffee 1 tsp
raisins 200 g

Cooking method

  • In this recipe, I used the dough left over from the previous baking, which stood in the refrigerator for a little over 24 hours. If there is no dough in stock, it is very simple to prepare it: combine 150 g of wheat flour +1 00 ml of water + 3 g of yeast, rub the yeast into the flour and leave in the refrigerator for a day.
  • 1. Combine all ingredients (except raisins), after rubbing yeast into flour and knead the dough at medium speed for 8-10 minutes. Add raisins and knead until smooth.
  • 2. Leave the dough to rise for an hour, knead gently and leave for another hour. Form two loaves and let them prove for about an hour and a half. The dough is very sticky, so it is better to mold it with your hands greased with vegetable oil (grease the cutting mat also slightly with oil).
  • 3. Bake the first 5 minutes with steam at 250 degrees, then lower the temperature to 210 for another 10 minutes and then reduce to 180 degrees and bake for another 35-40 minutes. Sprinkle flour on the bread and make cuts before baking.

Cooking program:

oven

Note

The bread is dense, with a thick crispy crust, rich taste and aroma. Bread goes well with different types of cheese, jam.
Cook with love and bon appetit!

SanechkaA
Marina, excellent photography, wonderful bread, beautiful cuts, I fell in love with him! can you please tell me, can I make a mature dough with fresh yeast? I want to close the dough today ...
Twist
Sanechka, of course you can do it with fresh yeast! I don't use dry ones at all.
I want to say a little about the recipe. This bread was baked strictly according to the recommendations of the author - only half a portion. The bread is very, very dense.
My people love lighter bread, and I liked the option with replacing the central flour with peeled flour + ripe dough from a tower or 1st grade flour more.
SanechkaA
Marina, I will make ripe dough from the 1st grade, but I will take the main flour tsz, I COULD buy it recently (just appeared in stores) and I want to bake only on it, but I will bake half the norm, thanks for the advice I will see how mine is we will have such "dense" bread sold for some crazy money (89r for 300g) the hand does not rise to buy, but now I will try to bake it myself, so interesting
Twist
Sanechka, happy baking!
It is very interesting what impressions you will have from the bread.
SanechkaA
Marina, you have already put the dough on me for a day, but is it okay if it lasts longer?
Twist
Sanechka, to me too. The dough can stand up to 48 hours.
SanechkaA
Marina, I report, as soon as the heat subsided a little, I immediately baked bread - I liked it very much, but with the shape I thought of something - it spread great, it didn't affect the taste, but I didn't take a photo, which I didn't expect - the children really liked the bread, they chewed the bread with great pleasure, I will definitely repeat, thanks again for the recipe
Twist
Sanechka, the bread turns out really with a very interesting taste. And I am very glad that the children liked it.
But the bread is too capricious, and the result depends very much on the quality of the flour.
barbariscka
Twist Marina, very interesting bread !! I noticed that ripe dough greatly enriches the taste of bread.
Twist
Vasilisa, I completely agree!
I often make simple white bread with such a dough and have noticed that the taste of the bread is different if you keep the dough for 24 or 48 hours.
After two days of aging, even the color of the bread becomes slightly creamy, and the aroma during baking is delicious.
SanechkaA
Girls, how do you make such bread? in what proportions? and yeast still need to be added?
Twist
Sanechka, I most often leave 200 g of dough - I cut it off before shaping the bread into a loaf and leave it in the refrigerator until the next baking. I bake every other day.
And I also do this - 500 g of flour + 10 g of yeast + 12 g of salt + 350 ml of water - I knead the dough and put it in the refrigerator for a day. Then I divide the dough into two parts and bake the baguettes. From half to one day, from the second to the next.
MariS
Quote: Twist

I most often leave 200 g of dough - cut it off before shaping the bread into a loaf and leave it in the refrigerator until the next baking. I bake every other day.


Marish, good idea - thanks! And the bread should be very tasty, I want to try ...
Twist
Sanechka, Marish, I want to clarify that in this case we are talking about a dough made from flour of the highest, 1st grade, or a mixture of these flours.
SanechkaA
Yeah, Marina, I understand
kseniya D
I also baked this bread. A friend gave 2 books by Richard to Bertine and now I'm trying to reproduce something. Made on peeled rye flour and without raisins, but with seeds. The husband adores rye bread, but he is not very eager to eat bread with sweet additives. The result was very pleasing.
Wholegrain Rye Bread with Raisins (R. Bertine)
Wholegrain Rye Bread with Raisins (R. Bertine)

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