Bread "Radziwill"

Bread "Radziwill"

Category: Yeast bread

Ingredients
Saf-Moment yeast	1.5 tsp.
seeded rye flour	210 g
wheat flour 1 grade	210 g
barley flour	35 g
flaxseed flour	15 g
fermented rye malt	30 g
white rye malt	5 g
dry rye sourdough	0.5 tbsp. l.
salt	1.5 tsp.
natural honey	1.5 tbsp. l.
sunflower oil	1 tbsp. l.
water	330 ml

Cooking method

• Everyone in our family really liked the Radziwill bread when it first appeared. Over time, its taste has changed and we stopped buying it. Now that the bread maker appeared, I wanted to bake it. I took the composition at the store as a basis:
• 
• I replaced the ingredients that were not there as best I could. As a mixture of barley - ground barley flakes into flour. Instead of amber honey, I took natural buckwheat.
• I loaded the ingredients into the bucket. Baked on hand. Kneading 30 min, rise 65 min, bake 70 min. Only 2 hours 45 minutes.
• 
• The bread turned out to be similar in taste to that of Radziwilowski, but something is missing. Probably it is necessary to increase the proofing or try the pressed yeast, as in the store.
• 
• Homemade bread liked it. That's why I decided to post it. And maybe the Bread Masters will tell you ...
• 

The dish is designed for

weight of finished bread 810 gr

Time for preparing:

2 hours 45 minutes

Cooking program:

Brand3801 Ex. manual setting

Interesting bread! I accidentally got hold of barley flour and white malt - well, the specific taste of bread! White malt tastes bitter, but barley flour (wholemeal) - well, you have to get used to it!

[MariV]

MariV, and I lack bitterness in this bread, or rather it is there, but not that ... The original Radziwill was distinguished by its bitter taste. But the bread is still successful, because it disappears ... A sure sign. Sometimes my experiments are stalled. Not this time.

Oh, so increase the amount of white malt - I started kvass at home on fermented and white malt - well, a specific beer bitterness!

Thanks, I'll try!