"Merchant" wheat-rye bread (oven)

Category: Yeast bread
Merchant wheat-rye bread (oven)

Ingredients

Dry yeast 2 tsp
Wheat flour 350 grams
Rye flour 150 grams
Salt 2 tsp
Rye malt extract 1 tbsp. l. (15 grams)
Syrup 1 tbsp. l. (30 grams)
Honey 1 tbsp. l. (30 grams)
Apple 130 gram
Raisins 60 grams
Walnut 15 grams
Water 230 ml.

Cooking method

  • Grate the green sour apple on a fine grater. Chop the walnut kernels. Put all the ingredients in a bucket of a bread machine and knead for 20 minutes on the "pelmeni" mode. Transfer the dough to a greased pan and place in a warm oven. When the dough has significantly increased in volume (in an hour and a half), increase the oven temperature. Bake for 1 hour at 180 degrees.

Note

Delicious bread with rich taste!

Faithful
The bread is very savory with such a rich rich taste! The result was pleasantly unexpected!
Vilapo
Jefry, I really like this bread, tell me, do you need to brew malt? Happy Birthday to You
Jefry
Earlier, how many tried to bake rye, so that "wow" did not work. And then in the nearest supermarket, in a mini-bakery, they started making "Kupecheskiy". Very tasty. Although it is clear that it could not do without some additives. For the first time in many years, my family began to prefer the store. It was already a challenge and a motivation for action! First I went through my favorite site. "Merchant" is only mentioned in passing in the article Adminlike "pseudo-Borodinsky" and that's it. Google issued a clearly similar recipe, but without specifying the amount of water _
Merchant
Product: The ratio of parts of raw materials by weight per 1 kg of flour:
Bakery wheat flour, first grade 700 gr
Raisins 210 gr
Seeded bakery rye flour 300 gr
Dry yeast 11 gr
Salt 20 gr
Dry klekovina "Fortuna" 20 gr
Light malt extract "Winner" 28 g
Liquid sourdough "Baer" 14 gr
Dried fruits 210 gr

Method of preparation: Place the food in the order indicated in the instructions for each bread machine. Duration of baking 35-50 minutes at a temperature of 220 + -30 C.

Dachshund, additives again ... There was molasses available (left over from past experiments with rye). Maybe it is not required there, but you have to apply it somewhere.))) And rye malt extract. All summer, they made delicious kvass from it. Dried fruits ... Where can I get them now? And on the balcony there is a bag of green apples, "on compote". And there are tons of applesauce recipes here, why not try it?
I was going to order Agrams with panifarins, I thought that it would not work without them. But read Gashins "Rye advice" and realized that you can get by. By the way, Gachet has a separate respect and respect for that topic. Although it is about rye-wheat, all the information is more or less systematized and understandable for beginners.
I tried to bake the same completely in a bread maker on the "Rye" program. The kneading is 10 minutes instead of 20 and during the proofing Panas did not turn on the heating at all. The dough was practically at room temperature for an hour. And it did not rise much, less than twice. And when baking began, the roof fell off a little and became even. It turns out a dense brick, far from as airy as in the oven. But also edible.


Merri
Jefry, thanks for the interesting recipe! Sweet rye bread is great for breakfast and snack!
Happy Birthday to you!
Jefry
I tried to make a hearth according to this recipe. To prevent the dough from spreading, I poured 200 ml of water. I adapted a wooden bread bin as a proofing basket. It turned out to be a handsome bread.Loaf diameter 23 cm, height 10 cm, weight 900 grams.
Merchant wheat-rye bread (oven)
Merri
And really handsome! Such a pattern on bread!
Creamy
I liked it very much! (y) Well done! A creative approach to the proofing pan gave the bread an amazing look.
eeyore donkey
A very interesting recipe. I will definitely try!
miluda
We liked the recipe.

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