Lenok0302
Omela, the second time the river is your bread, the first one sooooo liked it. The second made 1.5 servings, and it turned out to be a bun of 923 grams. Baking in an aluminum 0.5 l form, it turned out to be high. I'll add a photo tomorrow.

Wheat-rye bread for beginners (in the oven)

Wheat-rye bread for beginners (in the oven)
Omela
Lenok0302, very beautiful bread turned out !!! Glad. what we liked!
-Alika-
And if instead of flour 1c. put premium flour (1c. no) and instead of peeled rye put peeled rye seeded?


Added Monday 19 Sep 2016 7:36 PM

Will I have today or two loaves or not one). I put it on the first proofing, the bun seemed immensely steep, so I added another 15 grams. water.


Added on Tuesday 20 Sep 2016 01:13

What a delicious bread from the oven turns out to be, I had no idea. You take it out and it feels like in childhood, as if grandmother took it out of the stove
Thank you so much for such a wonderful recipe! The bread turned out delicious and even beautiful, and this is after I mocked him well. I put it on a proofer on a working dryer, I thought it would be warm there, good. And it turned out to be too hot there, I realized this only when I began to squeeze it, and it was just hot inside. And then she turned on the oven too late and she did not have time to dial the desired t *, but there was no way to wait any longer and the bread was baked for 40 minutes at 170 degrees, but with convection).
Omela
Quote: -Alika-
What a delicious bread from the oven,
Alika, that's for sure! Glad. that everything worked out and liked it. The flour can of course be changed and visually track the density of the dough, which you actually did! All right that we added fluids.
ksuha
OmelaThank you very much for the bread recipe.
It turned out very tasty, the crust is slightly crispy, in general class. I wanted to upload a photo, but it doesn't work.
ksuha
Wheat-rye bread for beginners (in the oven)
nebes
Amazing bread! I have been baking it for a long time, but there is no time to thank all the time: sorry: The bread is so easy to prepare But sooo Delicious. I recommend to everyone: bravo: Many thanks to Omela for the recipe
Yelena
Good evening, thanks for the recipe. Simple what you need for beginners and for those who are limited in time.
I bake quite recently, I read the site every day, trying to remember everything and comprehend at least the smallest bit.
Bread was baked on sour cream. Kneading in HP. I have a dough program: 1st batch, rest, 2nd batch, and proofing for 40 min. Total 1h03min
Then she took it out, kneaded it, formed a ball, and left it for at least an hour and a half. The dough has grown sooooo much. Three times at least. I made cuts, a little bit of my opal. Turned on at 210 ° and baked for 45 minutes

Buda is glad and grateful for any criticism and comments.

Please tell me, I got two proofers, right? How could this affect the bread?

Cuts could not have been done? It seems like they don't really need this bread?

There is no sugar in the recipe, I was sure that there is absolutely nothing without sugar. Amazing.

Thank you,

Wheat-rye bread for beginners (in the oven)

Wheat-rye bread for beginners (in the oven)
olive
I baked this bread today, very tasty! The crust is incredibly crispy! Only I baked it half as fast as it was stated in the recipe, stood for 15 minutes at 230 with convection and 10 minutes at 180 with convection, I see the crust is completely reddened, I opened the door and poked the bread with a skewer, and it is completely dry, I didn’t hesitate to get the bread from the oven, immediately cut it (I can't stand it at all), completely ready.
Thank you so much for such a simple and delicious recipe !! The husband is generally very happy !!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers