Ukrainian bread (bread maker)

Ukrainian bread (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	560 g
Rye flour	230 g
Water	420 g
Salt	3 tsp
Sugar	1.5 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	2 tsp
Powdered milk	2 tbsp. l.
Lemon juice	1.5 tsp.
Malt	1.5 tbsp. l.
Dry garlic	3 tsp

Cooking method

• So I finally got to testing this recipe.
  
• I did it on the basis of the recipe in answer number 52. But, if anyone is interested, I translated everything into grams.
  
• 
  
• 
  

Note

I cut it very hot, because my daughter took it. Therefore, such a section.
Well, to my taste, I still prefer "Borodinsky".

Cup - 230 ml.
1.5 cups of water
3 cups wheat flour
1.3 cups peeled rye
1.5 tbsp. l. Sahara
3 tsp salt
2 tbsp. l. salting. oils
2-3 st. l. milk powder
1.5 tbsp. l. malt (do not brew, just add)
1.5 tsp. lemon juice (squeeze out), can be replaced with 1 tsp. vinegar
2 tsp yeast
Oven on the Basic program (you can use Rye), put a dark crust.
You can adjust the bun, as always

Thanks to the advice of members of the forum, the bread turned out, the bun was regulated, though I took more flour than in the Gingerbread recipe
the roof fell a little


and in the context it turned out delicious

I recalculated the recipe for a smaller size:
yeast - 1.5 tsp.
wheat flour - 390 g
dry milk - 1.5 tbsp. l ..
malt - 1 tbsp l ..
rye flour - 160 g.
dry garlic - 2 tsp.
sugar - 1 tbsp. l.
salt - 2 tsp
sub. oil - 1.5 tbsp. l ..
lemon juice - 1 tsp
Water - 310 ml

that's what happened


The "Rye" mode, the bun turned out right away, did not add anything, looked into the oven 5 minutes before baking - the dough did not rise well (the reason, in my opinion, is the very long temperature equalization in Panasonic - 1 hour) stopped the program, waited for the bucket to rise to half ( but it was possible to wait a little longer, there was simply no time) and turned on the baking for 1 hour 10 minutes. The crust is crispy and the bread is delicious. A little too much salt for my taste, next time I will reduce

[Vlad426]

We really liked the bread! When it was baked, there was a strong smell of garlic. In principle, no one is against, but I was booming that next. just add half a spoon less. But in the final product, there was almost no garlic - only a slight pleasant aroma! Recipe baked Vlad426... This is what it looks like:

And in the context:

[Vlad426]

We really liked the bread! When it was baked, there was a strong smell of garlic. In principle, no one is against, but I was booming that next. just half a spoon less. But in the final product, there was almost no garlic - only a slight pleasant aroma! Recipe baked Vlad426... This is what it looks like:

Tatianka thanks for the gratitude, I see that we have the same HP, but how did your dough rise? Enough of the program itself or, like me, waiting for the rise?

[Vlad426]

Vlad426, the program itself was enough. To be honest, I only looked at the dough just before baking, and I liked it - elastic, beautiful So you can safely not steam

Tell me what the porosity of bread depends on? At first, it turned out to be airy, but now for some reason the crumb is dense, it seems that I also do everything

[Gingerbread]

Well, to my taste, I still prefer "Borodinsky".

Gingerbread, I don’t know where you are from (you didn’t indicate in your profile), but in the original recipe for Ukrainian bread there is no premium wheat flour, and 2 varieties, rye - only peeled and no garlic.

Tell me what the porosity of bread depends on? At first, it turned out to be porous, airy, but now for some reason the crumb is dense, it seems that I also do everything

I think it's because of the yeast .. I also had this: the yeast lay open - and it doesn't work that way

I think this is because of the yeast .. I also had this: the yeast lay open - and it does not work that way

Perhaps I somehow did not think about it, sometimes I use 1 pack for 2 times

I did this:

Diluted 6 gr. Rogamald rye malt in 18 ml. hot water and cooled.
In HP (I have Orion 204) I put:
1.250 ml.water and ~ 80 ml. added in the kneading process. Perhaps this was not necessary, since the crumb turned out to be moist
2. Steamed malt
3.9 gr. vegetable oil
4. Fine salt 12 gr.
5.7 gr. dry starter Rogi Dunkel
6.30 gr. gluten free
7.230 g peeled rye flour
8.110 gr. whole wheat flour
9.120 g wheat flour, premium
10.6 gr. yeast SAF-Moment

I set program 3 (Bread with bran), weight 750 g., Medium crust

In the process of kneading, I turned the bun over with a spatula several times, because it turned out to be quite dense and the mixer crawled inside it, and the outer layer was not kneaded.

Here's what happened


The taste of the bread is almost identical to the Ukrainian one. There is something to compare with. Shop Ukrainian eat every day. Only my crumb is coarser and more moist.
PS. Boasting I bought my first bread maker three days ago and this is the second loaf baked in it. The first one, made according to the recipe from the instructions, was fed to the neighbor's dog