Bread "Munich"

Category: Yeast bread
Munich bread

Ingredients

seeded rye flour 150 g
peeled flour 50 g
wheat flour 300 g
fresh yeast 10 g
water 250 ml
milk 100 ml
salt 1.5 h l
Brown sugar 2 h l
balsamic vinegar 1 tbsp
butter 15 g
olive oil 1 tbsp
ground coriander 1.5 h l
freshly ground coffee 0.5 h l
honey 1 tsp

Cooking method

  • Munich bread
  • 1. Pour sugar into a hot dry frying pan and let it melt, add butter and stir quickly. Pour in honey, balsamic vinegar, add coriander - reduce the heat to a minimum, pour in a few tablespoons of water taken from the total amount in the recipe. Allow the mixture to cool to room temperature.
  • 2. Rub the yeast into the flour with your hands until fine crumbs are formed. Pour in coffee, salt, pour in milk at room temperature, water and caramel with spices and knead the dough at medium speed for 7 minutes. Let the dough rest for 5 minutes, add olive oil and knead for another 3 minutes. At the end of the batch, a fairly dense, slightly smearing bun is obtained.
  • Leave the dough to rise for an hour.
  • 3. Form the dough into a ball on a cutting mat oiled with vegetable oil. Make a depression in the center with your fingers, pushing it almost to the base. Along the edges, make vertical cuts at a distance of 3-4 cm from each other and put the bread for proofing for 45-60 minutes until the volume increases 2.5 times.
  • 4. Bake at 230 degrees for the first five minutes with steam, then lower the temperature and bring the bread to readiness.

Cooking program:

oven

Note

The bread is incredibly soft, with a delicate crumb and a thin crust. The combination of seeded rye flour, coriander, honey and coffee creates a very warm, cozy aroma.
Cook with love and bon appetit!

irza
Twist, I do not play like that . I have not yet had time to try the previously exhibited recipes, but here is a new handsome man, and even with caramel.
Marin, tell me, what notes prevail in the scent?
Twist
Irisha, a hint of coriander prevails. But soft, slightly blurry.
okrikso
Can you make such bread in a bread maker?
Twist
okrikso, can. Only the recipe will have to be adapted a little.
MariS
Marish, I was going to bake some Munich bread tomorrow - I made all the preparations in order to block all the roads back to the retreat, but it turned out that there was no coriander in the house. Can I replace it with some other herb? There is a Caucasian mixture, Provencal herbs ...
And yet, approximately how long is it baked?
Twist
Marish, the closest "in spirit" will be cardamom, but you need to lay down half as much. Provencal herbs don't really fit in here. I won't say about Caucasian ones, they are very different.
MariS
Thank you,Marish. I'll think of something, I hope it will work out.
Twist
Happy baking
MariS
Marish, answer me, pzhl if you can! I don’t understand to what temperature the baked goods should be reduced - I did it up to 190C and should the steam be left on? How long to bake, tell me, pliz - I don't have a temperature probe ...
Twist
Marisha, do not leave steam. It takes 35-40 minutes to bake in my oven.
MariS
Well, but I left it ... It didn’t increase in volume from the beginning. I took peeled rye flour 200g and 300g millet. a / c. Maybe there is something wrong with the flour.
Bake for min 60 min. Now it is cooling down.
Twist
Marisha, let it cool down and settle down. And then you cut it open and try to figure out what went wrong. Did you agree?
MariS
Marish, here is his portrait, it seems to be nothing (in my inexperienced opinion)

Munich bread
I'm downloading his profile ... And I'm already trying the taste - excellent!
MariS
Here is the profile of the bread

Munich bread

Do not judge strictly - this is my first bread from the oven!
Its taste is amazing, I recommend it to everyone! But what a pleasure I got from the baking process. I even talked with bread: "You are my handsome man, come on, don't let me down ..."
Marish, thanks for this recipe - I enjoy the aroma, taste, and the shape is so original !!!!
Twist
Marish, judging by the cut, the bread is baked. And what a crust it turned out!
And I panicked in vain


Do not judge strictly - this is my first bread from the oven!
Wonderful firstborn! Just handsome!
With a start
MariS
Thank you Marish for your support!

The crumb was baked well, but apparently the bread did not rise very much - its height in the very center is 6 cm. Not enough?
Twist
Marisha, rose quite normally. Stuff your hand while working with steam and the bread will be even more magnificent.

I also wanted to ask - what did you replace the coriander with? Maybe I'll try.
MariS
Oh, Marish, I can't even believe that my Munich one turned out ... When I saw your photo, I immediately realized that I would try this. And now it's time!
And the herbs are a mixture of Caucasian ones (there is more coriander by the smell). And I also used dark honey from acacia - it gives a wonderful aroma in caramel!
I will repeat your bread and try other herbs ... Thank you!
Twist
Marish, thanks for the clarification. I'll try.
taniakrug
Marina! Thanks for the great bread! DELICIOUS!!! Will now replace Artyomovsky.
Munich bread
Twist
Tanechka, and thank you for the masterful embodiment of the recipe and such a beautiful photo.
MariS
Marish, again yours - ours - I'm cooking Munich ... I'm worried as before!
MariS

Marish, brought thanks again - very tasty bread!

Munich bread

This time I did not deviate from the recipe and here is the result - I really liked it, more than last time !!!

Twist
Marishenka, I am so glad that everything works out and your family likes bread!
Say hello to them
Tusya Tasya
A great feature has appeared "Random recipes". Thanks to her, I saw such a gorgeous bread. I'll have to try. True, rye flour is sold only as wallpaper. Will it fit?

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