Wheat-yeast bread on fermented rye malt

Category: Yeast bread
Wheat-yeast bread on fermented rye malt

Ingredients

Water 330 ml
Vegetable oil 35 g
Wheat flour 300 g
Rye flour 200 g
Rye malt 30 g
Salt 12 g
Sugar 14 g
Baking yeast 4 g

Cooking method

  • I usually make bread like this:
  • 1. I put the baking dish on an electronic scale (reset the readings), pour 12 g of salt, pour 35 g of vegetable oil (I tried any sunflower or olive oil - I did not notice the difference) and 330 grams of water, I set the baking dish aside.
  • 2. I put a plastic container for food on the scales (reset to zero), pour 30 g of malt, 200 g of rye flour, 300 g of wheat, 14 g of sugar, stir it all with a spoon (bread mixture) and put it in the form of a bread machine.
  • 3. On an electronic scale spoon I measure 4 grams of PAKMAYA instant baking yeast and pour it over the bread mixture.
  • Well, that's all, a form in a bread maker, program 2 "Main" -> "Start".

Time for preparing:

3h 40 mins

Cooking program:

Main

Note


santex

Will this loaf be 900g?
Admin

no, about 750-800 grams
santex
THX! then I can safely stir up, I have a bread machine for 750g! will not get out of bounds ???
notglass
nicholas, the hat will rise over the bucket a little, it's okay. All of my breads will come out of the bucket. This does not affect the beauty and taste.
santex
Good !! boo bake !!
alex_korg
Thank you for noticing my recipe.
Ugero
The bread is baked 835 grams. Very tasty!!! Only I put 6 grams of yeast.



Added Saturday 27 Aug 2016 08:50 PM

alex_korg
Thanks for your feedback ...
Amelie
Thanks for the recipe. This bread has become a favorite of my ml. daughter, she calls him "little black". Salt, however, I reduced to 10 g. And so the bread is just excellent.
Svetlana
Good day everyone! Yesterday I baked "Darnytskyi bread with caraway seeds" according to recipe # 41 (HB Redmond-1910). I (almost) put all the ingredients according to the recipe. True, I got a little confused with diluted malt. The recipe says: Soak the malt in 80ml mountains. water, leave to cool. But it is not written whether it is necessary to strain this malt later, drain the excess liquid .. I strained, but the excess liquid was added. Because of this, I had to add flour when kneading. The recipe says the program is "gluten-free", but I chose "French bread" 750 g, dark crust. The result is a very tasty bread, absolutely unlike the store one, honey (I added dark coriander) gave the bread a pleasant aftertaste. The bread tastes sweet. Wheat-yeast bread on fermented rye maltWheat-yeast bread on fermented rye malt
vik-a
Thank you! favorite bread ☺️

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