Whole-grain rye-wheat bread on dough "Accelerated"

Category: Yeast bread
Whole-grain rye-wheat bread on dough Accelerated

Ingredients

Dough:
Fresh yeast 10 g
Sugar 1 tea the spoon
Serum 200 ml
Dry leaven 1 table. the spoon
Whole grain rye flour 150 g
Dough:
Beer dark 200 ml
Kvass wort 40 g
Salt 1.5 tsp.
Vegetable oil 2 table. spoons
Molasses (honey) 1 table. the spoon
Gluten (Panifarin) 1 table. the spoon
Spelled flour (regular white) 220 g
Cumin and coriander crush in a mortar 1 tsp.

Cooking method

  • Dilute the kvass wort in beer.
  • Load the dough ingredients into the HP bucket, turn on the batch. When everything is well mixed, turn off the HP and let the dough come up. I turned on the heating twice (20 minutes each). Dough came up an hour. As soon as the dough starts to fall off, load the rest of the ingredients.
  • Add all the components of the dough to the dough in a bucket and turn on the kneading for 15 minutes. After 10 minutes add the cumin and coriander. The gingerbread man is soft, elongated, but dry under the mixers!
  • Turn on the oven at 30 °. Line the bread pan with baking paper.
  • Immediately after kneading, put the dough in a mold, smooth it out with a wet hand, make punctures with a wooden skewer, cover with a towel and put in the oven to fit. My dough rose in an hour. Sprinkle the workpiece with water from a spray bottle and turn on the oven at 200 °.
  • We bake for 45 minutes. 15 minutes - 200 °, 15 minutes - 180 °, 15 minutes - 160 °. We check the readiness with a wooden skewer.
  • The weight of the finished bread is 1089 gr. The crust is thin and crispy. The bread practically does not crumble.
  • Whole-grain rye-wheat bread on dough Accelerated

Note

A couple of weeks ago, after reading a lot of recommendations on the forum, I baked bread like "Borodinsky" in KhP. Everything turned out great, only for a very long time. So I decided to try to bake rye-wheat bread in a dough.
To my (and my husband's) great joy, the bread turned out to be just wonderful!

Stern
And here is the 100% whole grain for this recipe. Oh, and delicious!

Rye-wheat bread 100% whole grain on dough "Accelerated"

Opara

10 g fresh yeast
1 tea spoonful of sugar
200 ml serum
1 table. a spoonful of dry sourdough
150 g whole grain rye flour

Load the ingredients into the HP bucket, turn on the batch. When everything is well mixed, turn off the HP and let the dough come up. I turned on the heating twice (20 minutes each). As soon as the dough starts to fall off, load the rest of the ingredients.

Dough

200 ml black beer
40 g of liquid kvass wort (a bag from a box for making kvass)
dilute in beer
1.5 teaspoon tablespoons of salt
2 table. tablespoons of vegetable oil
1 table. a spoonful of molasses (can be replaced with honey or sugar)
1 table. a spoonful of gluten (not measured, with a slide)
1 tea spoon (not measured, with a slide) of malt bio-coffee (you can safely without it)
250 g whole grain rye flour
170 g whole wheat flour
1 tea spoon of coriander + 1 tsp. crush a spoonful of cumin in a mortar

Add all the components of the dough to the dough in a bucket and turn on the kneading for 15 minutes. After 10 minutes add the cumin and coriander. The gingerbread man is soft, elongated, but dry under the mixers!
Turn on the oven at 30 °. Line the bread pan with baking paper.
Immediately after kneading, put the dough in a mold, smooth it out with a wet hand, make punctures with a wooden skewer, cover with a towel and put in the oven to fit. My dough rose in an hour.
Sprinkle the workpiece with water from a spray bottle and turn on the oven at 200 °.
We bake for 45 minutes. 15 minutes - 200 °, 15 minutes - 180 °, 15 minutes - 160 °. We check the readiness with a wooden skewer.

Whole-grain rye-wheat bread on dough Accelerated

Whole-grain rye-wheat bread on dough Accelerated
svet_ik
Stеrn, I really liked your bread in the photo! I would like to try! Well, tell me, please, what is whole grain rye flour? To my shame, for the first time I met you here ... Maybe you can use a peeled one?
And, perhaps, you can replace kvass wort with malt? And dry sourdough - is it agram or its own dried sourdough? Sorry for the many questions, well, I really impressed the bread in the photo!
Stern
svet_ik , whole grain flour is, so to speak, unpeeled flour, with bran. I am sure that any rye flour will do, including peeled flour.
Kvass wort can be replaced with malt, I'm sure it will be even better. 4 tablespoons of malt will do just fine.
Purchased dry starter culture, ready-made.
Well, track the bun for the first time. Although the oven in the sense of a bun is not as demanding as the HP.
svet_ik
Stеrn thanks for the answer! But I just didn't understand about the leaven ... And what is in it in the composition? Does it add sourness? Can be replaced with Agram or What?
As for the kolobok, I always try to control it, although I mostly bake in the oven. I liked it very much.
Stern
svet_ik I cannot say what is in my leaven. Only the Germans know what they pushed there. But I successfully put it in place of agram and instead of extra-r. It gives sourness, and good.
svet_ik
Thank you very much, Stеrn!
The bread was a success! I was baked in the afternoon, and the aroma in the apartment is still felt!
And I also baked semolina cakes today, I also really liked it !!!
Thank you so much for sharing your culinary tricks with us!
Here's my bread:
Whole-grain rye-wheat bread on dough Accelerated
For some reason, people do not comment on this recipe, really nobody tried it ... But in vain! The bread is very worthy!
luchok
Yes, the bread is gorgeous, I also really want to make
But with some ingredients, it's a little tough.
I don’t even have a trace of dry sourdough, how do you think it’s possible without it?
And also instead of kvass wort dry kvass, how much should you increase the liquid then ??
Stern
Since this is the case, I would just pour a teaspoon of apple cider vinegar instead of the sourdough.
It is not necessary to increase the liquid, it is better not to add flour.
luchok
Speckle
I just got it out of the oven - I walk in circles around it, faster I already want to see what's inside
Outside, it looks very tasty.
Stern
Well, I don’t play like that! And the details ?! By what option did you bake according to the first or the second? What replaced what? What did you miss-pour? Where is the full report ?!
luchok
And there is nothing to tell, it turned out not very much, it tasted superb, but it turned out to be rather tight, I put it on crackers for soup.
Next week I'm going to St. Petersburg, I read right now where Petersburgers take agram with panifarin, then we'll try it properly
And by the way, what sourdough is better to take? Agram I look there is light and dark, or Extra-r is better ??
Stern
Densely-read, too much flour. I have it quite airy.
I can't say anything about the leaven. In Germany, there is only one type of dry sourdough, and I use it.
Crochet
V-K-U-S-N-O-T-I-Shch-A !!! Thank you Sternushka !!!

Whole-grain rye-wheat bread on dough Accelerated

Whole-grain rye-wheat bread on dough Accelerated

P.S.Hell in HP, by the second option.
Stern
Tiny, sunshine, good health Whole-grain rye-wheat bread on dough Accelerated and thanks for the report!
Stern
In the main recipe (the very first post), an ingredient is missing. Here's the correct recipe:

Opara
10 g fresh yeast
1 tea spoonful of sugar
200 ml serum
1 table. a spoonful of dry sourdough
150 g whole grain rye flour

Load the ingredients into the bucket of the bread machine, turn on the kneading. When everything is well mixed, turn off the HP and let the dough come up. I turned on the heating twice (20 minutes each). Dough came up an hour. As soon as the dough starts to fall off, load the rest of the ingredients.

Dough
200 ml black beer
40 g of liquid kvass wort (a bag from a box for making kvass)
dilute in beer
1.5 teaspoon tablespoons of salt
2 table. tablespoons of vegetable oil
1 table.a spoonful of molasses (can be replaced with honey or sugar)
1 table. spoonful of gluten
250 g whole grain rye flour
200 gr + 1 tables. a spoonful of spelled flour (or plain white)
1 tea spoon of coriander + 1 tsp. crush a spoonful of cumin in a mortar

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