Wheat rye bread

Category: Yeast bread
Wheat rye bread

Ingredients

Rye flour 170 g
Wheat flour 220 g
Hot water (~ 50-60C) 220 ml
Vegetable oil 1 tbsp. l.
Apple cider vinegar 1 tbsp. l.
Kvass concentrate 1-1.5 tbsp. l.
Salt 1 tsp
Sugar 1 tbsp. l.
SAF yeast 1 tsp

Cooking method

  • Pour oil on a mixer, heat water, pour into a mold, add vinegar and kvass, mix well. Mix rye and wheat flour and pour into a mold, yeast in the middle, in a dimple, salt / sugar in the corners, for those who like it - you can add 1 tsp. ground coriander. The bread is obtained with almost no sourness, low, shallow. When mixing, sometimes you have to add 2-3 tbsp. l. wheat flour to make the gingerbread harder.
  • This time it did not work out a little, tore off the roof

The dish is designed for

750gr

Time for preparing:

3 hours

Cooking program:

Basic, medium crust

Note


natasha222
What can you replace kvass concentrate with? Thank you!
greg_b
Quote: Natasha222

What can you replace kvass concentrate with? Thank you!
- did not try, try to brew 1 st. l. dry kvass SAF or malt in basic water, adding about 20 ml to the volume
pelionos
The recipe looked very good, all the ingredients are there - set, bake. Panasonic SD-ZB2502. Regimen - dietary fast, just 3 hours. But I'm afraid ... If there is anything, I will report.
greg_b
Quote: pelionos

The recipe looked very good, all the ingredients are there - put it on, bake it. Panasonic SD-ZB2502. Regime - dietary fast, just 3 hours. But I'm afraid ... If there is anything, I will report.
- I don't know, there is no such regime, I tried it on basic and whole grain, whole grain seems to give a loaf higher, but I changed wheat flour and the difference disappeared
pelionos
I am reporting:
Wheat rye bread

Wheat rye bread

The bread has a crispy crust, the crumb is fragrant, small holes. A bit bland for my taste. Next time I will try in the whole grain mode, since the author himself recommends it, and I want to increase all the flavorings a little. Thank you, I really liked the recipe.
greg_b
Quote: pelionos

Next time I will try in the whole grain mode, since the author himself recommends, and I want to increase all the flavorings a little. Thank you, I really liked the recipe.
- not at all, I'm glad I liked it.
With the success of you.
You can play with the recipe as follows - raise the salt to 1.75 tsp, add sugar ~ 1 tsp. and 2 tbsp. l. vinegar - it will become less bland and slightly sour, but it will be lower.
pelionos
Yes, and I'll add a little bit of kvass, maybe I'll replace some of the water with beer ... But what do you think, perhaps, a little more yeast will need to be put in? I want to try it on the weekend.
greg_b
Quote: pelionos

Yes, and I'll add a little bit of kvass, maybe I'll replace some of the water with beer ... But what do you think, perhaps, a little more yeast will need to be put in? I want to try it on the weekend.
- I baked with dry kvass SAF in the summer (another recipe, available on the forum) - it turns out very well. Yeast here in the butt, you can add 0.2-0.5 tsp for splendor. but a taste of yeast may appear, it is better to sift wheat flour for splendor and do it on the whole grain mode. I baked several times with 1.25 tsp. yeast - you need to adjust the water - strongly tears the roof. So try it.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers