Wheat-rye bread with prunes and pumpkin seeds for Panasonic (SD-2502)

[Lena,]

Lena, thanks for the recipe! : flowers: Yesterday I baked a delicious dessert bread. Baking, albeit with minor changes: wheat flour 315 g + 10 g wheat bran, rye according to the recipe, and without seeds (there were none). I will definitely bake some more!

Thank you for rating . Dessert bread, for sure. You can't call it a canteen, and it's rich. It is impressive that it is "self-sufficient", I love to eat it with butter. And with tea, it turns out quite hearty breakfast. I tried three types of seeds: sunflower, hazel, pumpkin. My family liked the pumpkin the most, it easily joins the overall bouquet without clogging the rye flavor. Hazel gives only grains when eaten, and sunflower. too bright for a prune, clogs it. And try it with whole grain without bran, the taste will be different. Whole grain flour is very aromatic and changes the structure of the crust and crumb. Suddenly like it. I baked without it while "looking" for my recipe.

Extract of rye malt "Rye Malt Extract Extra Dark" Finland. It is used in the production of wheat, rye and rye-wheat varieties of bakery products to give them a malt taste, aroma and dark color, as there was also a rich and aromatic composition there.

Len found such a magician on the Internet. how is it for you? something baked on it?

Len found such a magician on the Internet. how is it for you? something baked on it?

Yes, I baked - I tried my first rye, while I was looking for "my" recipe, it is very similar to kvass wort, a little more expensive than Nordic for the stock, so I bought Nordica and use it.

Luda, please drop the link where you found the malt.

Bread is not black rather gray? I like it with prunes, I have to bake it. But my HP is not Panasonic

Luda, please drop the link where you found the malt.

Linen 🔗
Did you receive the order that you ordered?

Probably I will order Barley Malt Extract Dark.
By the way, your creamy is getting cold, tomorrow I will report

Probably I will order Barley Malt Extract Dark.
By the way, your creamy is getting cold, tomorrow I will report

Received. I still finish my "bad" flour (I got such a lesson while fighting with her, write?) The next French I put all on new flour, I also ordered Kievmlyn premium - while looking for flour, I came across a comparative flour test. Kievmlyn and f. August, the mark is "excellent" so I ordered this excellent student to try. I will definitely write it off as a spec. I have a Barley at home, I buy it at the x / plant. Suitable for "Darnitsky cake", but mine is not sweet, so I throw in more sugar. Try before baking and tweak the recipe.

Probably I will order Barley Malt Extract Dark.
By the way, your creamy is getting cold, tomorrow I will report

Waiting

I still finish off my "bad" flour (I received such a lesson while fighting with her, write?)

Well of course write

Linen 🔗
Did you receive the order that you ordered?

I draw your attention to the fact that Barley malt extract, and I bought rye.

Lyuda, as promised bread on new flour: wheat-Kievmlyn, rye and whole-grain -milling on millstones. Kvass wort Nordic. The bread is very successful, slightly different, but also very tasty, cut without letting it cool down, made 2 loaves (for two families), both rose higher than on old flour. Verdict: the flour is great, you can order, by the way, the millstone is always fresh, they drive once a month, they take a small batch.

I draw your attention to the fact that Barley malt extract, and I bought rye.

It will already be a different taste or what? something I'm already confused

Lyuda, as promised bread on new flour: wheat-Kievmlyn, rye and whole-grain -milling on millstones. Kvass wort Nordic. Verdict: the flour is great, you can order, by the way, the millstone is always fresh,

Good bread !!!!!
Did Kievmlin take them from them too?
You "talked" to me everything, I also take rye and whole-grain weight, Kievmlin I have a bag, so I think that's enough, but with the wort I have a corkscrew. Nordic in our Karavan 20gr packing, count for three times just enough.
Probably I'll order kvass wort from them, what do you think?

From what I remember, the malt extract was light earlier, that is, the bread will be good, but a little lighter than from Nordic. Buy try, follow. Once I go to the store, I’ll ask what Barley I’m buying now, somehow I didn’t ask the seller. And buy kvass wort, I believe that a lot of charm in this bread is from the mixture.
We still have Nordic in the Bille in Dnipro for a promotion, two packs for the price of one.
I bought Kievmlyn from them - according to the test, she and the company August are now "excellent pupils". Makfa's score is good.

Len I'm not tired of you yet


I wanted to sprinkle it with caraway seeds, but I remembered late, right before baking, so that almost all of it spilled out on the table after baking. You should probably sprinkle it right away when the rise begins. Your bread is among the favorites in our family, or rather, with me and with the older daughter, and with the husband and the younger one - just give it white.

Len I'm not tired of you yet


I wanted to sprinkle it with caraway seeds, but I remembered late, right before baking, so that almost all of it spilled out on the table after baking. You should probably sprinkle it right away when the rise begins. Your bread is among the favorites in our family, or rather, with me and with the older daughter, and with the husband and the younger one - just give it white.

Absolutely, no, it's just nice that someone else fell in love with this bread. My sister stayed with me for two days, all my "younger" ones arrived, the stove baked all day (two bread a day), I had to eat and give for a present, my sister went to her parents, so I gave her another loaf for her parents. Now at home, not a crumb, I just drink tea, but before going to bed I started baking in the morning, they did not buy anything. On millstone flour, the bread is definitely higher, good rye from this supplier. Now I'm trying wheat f. August, a kolobok, well, very good, well, very very, for a long time I haven't seen such a kolobok.

Now I'm trying wheat f. August, a kolobok, well, very good, well, very very, for a long time I haven't seen such a kolobok.

And what kind of flour is this, I have never heard?

[packer]

And what kind of flour is this, I have never heard?

I saw her in the quality test, she got excellent with Kievmlyn, took in the Bill, packing 5 kg (took a chance). Firm August packer many cereals, sugar, I take them, good, non-chemical. I won't say anything else, a minimum of information on the package. AUGUST-KIY LLC-Try it in a search engine, it will display the company logo in pictures, they write in the internet that they are packing up flour from the White Church, this purchase is very good. The gingerbread man is elastic, the one that you want to chew and is yellowish.

Lena, today I got a joint with my favorite bread: swoon: The roof cracked very badly ... What's wrong this time ?? I did as usual ...

Lena, today I got a joint with my favorite bread: swoon: The roof cracked very badly ... What's wrong this time ?? I did as usual ...

Sveta, and my roof blew up today. And it turned out very tasty bread. There are many reasons, I am already beginning to accept that stability comes from nature. product is difficult to achieve - Today I measured the rise temperature with a thermometer (thermometer in a kolobok), everything is as it should be 28.7 -30.8. The gingerbread man was a little damp, I did not add flour (I love such a bun, more than a dense one) And the reason is a new producer of kefir and milk of 1.5% fat (previously only 2.5%), as a result, a different bun. In your case, I don’t know, I have never succeeded in such a roof.I will say one thing, you should not sin towards the full moon - the reason is very simple - these are PRODUCTS. In appearance, it is dry, not elastic bun (flour * liquid). The site probably already has an answer somewhere. I already have 6 bags of flour at home, I am constantly experimenting. For example flour with high gluten + "floating" flour, with low. Butter breads with "excellent" flour give a finely porous, dense, dry crumb; pastry with "bad" flour gives a "lighter", fluffy crumb (but undermines the roof). In breads with the addition of rye and whole grain flour, the "excellent" flour raises the dough very well. In general, "I continue to discover America" ​​for myself.
P.S. Sveta, and pulled out the spatula after kneading?

No, I never pull out a spatula. I tried it once, I didn’t like to go into the dough with my hands .. I sin on the bun .. In my opinion, it turned out a little thick .. And the most interesting thing is that the bread tasted very tasty, soft and slightly moist crumb .. ( y) Looks scary, but tastes awesome

No, I never pull out a spatula. I tried it once, I didn’t like to go into the dough with my hands .. I sin on the bun .. In my opinion, it turned out a little thick .. And the most interesting thing is that the bread tasted very tasty, soft and slightly moist crumb .. ( y) Looks scary, but tastes awesome

I agree that often "not quite perfect" breads are especially tasty. So decide what is more important for your family - beauty or deliciousness. Sometimes when I'm faced with a choice, yummy wins (like today).
Now I always get a shovel - the first attempts, (I did not get it) - I must note that two mixes do not allow getting such a high and even loaf. If in the recommendations they write that the dough should double in size, then without a spatula (with good flour) it rises 3/4 of the shape, sometimes even higher. The roof never fell, so it didn't stop. And when I take out the dough, I form a beautiful oval loaf with my hands, then I put it in a mold and press it down, evenly distributing it along the bottom, as a result, a beautiful shape.

My husband told me that the bread was not for the exhibition ... and ate a piece of tea. And I love beautiful bread, then the soul is happy for the result: girl_dance: Now I put white, I did not add 2 tbsp. tablespoons of flour, the bun is excellent ... I probably have very dry flour ... And next time I'll try to pull out the scapula ..

[notable]

My husband told me that the bread was not for the exhibition ... and ate a piece of tea. And I love beautiful bread, then the soul is happy for the result: girl_dance: Now I put white, I did not add 2 tbsp. tablespoons of flour, the bun is excellent ... I probably have very dry flour ... And next time I'll try to pull out the scapula ..

I also love beautiful loaves, but it is very difficult to adapt to the peculiarities of flour, when you buy flour in small batches - while you "open" the flour for yourself - it has already ended, and the next package is different. Regarding this recipe, basically everything has been worked out, if flour is replaced, then it is of the same type, so the changes are not very noticeable. But on recipes with one type of flour, there are notable changes in taste and shape.
I now have 5 kg of "dry" wheat. I class it as "excellent" for gluten - it absorbs a lot of liquid, the kolobok is dense, elastic and tasty. Mouth like chewing gum. I add more liquid to it on the loaf. For a dumpling dough, it would be very suitable.

Lena, I baked your bread again! Only this time, instead of kefir, I added the same amount of homemade apple puree (I reduced sugar, respectively). It turned out very tasty!

🔗

🔗

Milda, what BEAUTIFUL I really like the color. I've been looking at this bread for a long time, I have to put it on too

[Albina,]

Albina, do not put it off for long! The bread is very tasty We prefer it even to pie

I understood why I’m going to take so long: I don’t have whole grain flour

I understood why I’m going to take so long: I don’t have whole grain flour

I don't have it either, I'm replacing flour + bran.

I don't have it either, I'm replacing flour + bran.

How much bran?

I replace 50 g of whole grain - 20 g of bran + 30 g of flour. Although, Lena writes that it tastes better with c / s flour. I just add bran to any bread.

[Albina,]

Albina, do not put it off for long! The bread is very tasty We prefer it even to pie

Sveta, a beautiful cutter, I recognize my beloved. How many samples of other rye breads have already been, this recipe is still out of competition. And this is the opinion of not only my family, but also everyone whom I treated. Among the "gray" ones - a Frenchman with flax seeds, among the "black ones" with prunes. Among the "sweet" ones there is already a choice - creamy and brioche. But I'm not giving up, I'm experimenting further.
Regarding bran, whole grain is a non-fanny flour, with bran and germ-grains.

I replace 50 g of whole grain - 20 g of bran + 30 g of flour. Although, Lena writes that it tastes better with c / s flour. I just add bran to any bread.

Do you prepare the bran before you put it in the dough? We also get bran sometimes. I only baked gray beer with bran. It is brewed in beer according to the recipe. How do you use it?

Albina, I just pour it with flour. The bran is not crunchy, but crushed.

I baked it almost according to the recipe I put it in the second hour of the night, but in the recipe it turns out I didn't write down how many pumpkin seeds and pumpkin seeds The bread turned out

I baked it almost according to the recipe I put it in the second hour of the night, but in the recipe it turns out I didn't write down how many pumpkin seeds and pumpkin seeds The bread turned out

Albina, how about getting a scapula after 2 am? baked without pumpkin seeds and the taste changed immediately. Now I bake only with seeds. The bread turned out, but what about the tastes coincided?

I can’t remove the spatula at all. We bought HP by ad via the Internet. It was simply folded into a box without any paralon. And at the post office they throw parcels. Here we have it a bit with a crumpled barrel. And I just put the spatula on, I can't get it out. Well, I don’t bother about it.

I can’t remove the spatula at all. We bought HP by ad via the Internet. They just put it in a box without any paralon. And at the post office they throw parcels. Here we have it a bit with a crumpled barrel. And I just put the spatula on, I can't get it out. Well, I don’t bother about it.

A very unpleasant case, I also bought it through the Internet, but by cash on delivery - upon receipt, I opened it, completely examined it, plugged it into the network, checked the engine and only then paid. She insured herself against such a case.

A very unpleasant case, I also bought it through the Internet, but by cash on delivery - upon receipt, I opened it, completely examined it, plugged it into the network, checked the motor and only then paid. She insured herself against such a case.

We did not buy through an online store, but as if already used. When it comes in a store package, a shockproof foam box is already provided there. And it was already just packed without insurance. We were just looking for a Hitachi model, but they were no longer in the internet store.

We did not buy through an online store, but as if already used. When it comes in a store package, a shockproof foam box is already provided there. And it was already just packed without insurance. We were just looking for a Hitachi model, but they were no longer in the internet store.

Yes, it happens and the seller had to take care of it. We also sometimes buy used devices. Once the seller of the camera wrapped up the package like a ball and the carrier still managed to wrinkle the corner of the box. But the camera saved it.

I liked the recipe very much. I decided to bake in the morning. My HP is Phillips, so I first poured the liquid, and then I found out that there was only 70 g of rye flour, there was no whole grain. As a result, 70 g of rye flour, 30 g of bran, the rest is general purpose flour.Sahara put 4 tablespoons by mistake, on a signal added dried apricots, prunes, pumpkin seeds, my malt is dry, did not brew, put it so dry. I added more flour along the way. It turned out very tasty bread, I did not take out the spatula.


It seemed like the roof had fallen a little, probably still needed some flour.

The roof did not fall, but dropped a little, what is "opal" on rye can be found on the forum, there are very interesting photos. And here for the first bread there is a very beautiful roof. Congratulations on the delicious bread. Next time try to make it according to the recipe (taking into account the local flour, I make the bun a little drier than recommended, there is a "comma" but small) and compare which is the best for your family

Hello! I am very interested in your bread, but I have only fermented rye malt (dry). Tell me how to properly adapt it to your recipe? I'd like to try to bake it and get a good result. I'm afraid to be mistaken, because with rye bread I'm on YOU. Help, please!

Hello! I am very interested in your bread, but I have only fermented rye malt (dry). Tell me how to properly adapt it to your recipe? I'd like to try to bake it and get a good result. I'm afraid to be mistaken, because with rye bread I'm on YOU. Help, please!

Dry malt approx. 1-2 tbsp. l. put in a bowl and pour in about 50-70 ml. boiling water, close the lid, wrap with a towel and bring to cool. This is called steaming the malt. Then use the mass in the bread dough as usual.
Add water to malt in the total amount of dough liquid. Watch the dough as well, it should be soft (not liquid!), So adjust the flour / liquid balance.
Read here Gingerbread man made from wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Elena, I have a question, I want to bake your bread, but I don’t understand what "old kefir" is? How much is he years days should be? I have a home made yesterday. And I also have dry rye kvass, but no wort, can I replace it?

Old kefir, that is, not fresh, I read about this advice on the internet - old kefir is sour - bread needs acid for taste and fermentation. About dry kvass and malt. Try it. But I will say that many have tried to do on analogs and it was almost the same. For example, if you take dry malt and dilute and brew, there will be a different bread to taste. The same applies to dry mix for kvass. When you read the composition of the mixture, there are many incomprehensible components necessary for making kvass, but not necessary for bread. For example liquid malt that I buy 🔗 gives a darker and more aromatic bread than dry rye malt (tried it). Now I bought two cans of kvass wort- 🔗, I bake on it. Read the composition there is nothing superfluous. During the experiments, I realized one-liquid fractions are very aromatic and richer in taste. :

Lena, thanks for the advice, where to get the leavened wort from us in Volgograd, I'll try my fellow countrywomen, but I'll still bake bread, then I'll report back

Good luck.

Wonderful bread !!!! Thank you so much, and the steamed malt added even more delicious flavor.

Eat to your health. Over the years of trial and error, two favorite breads have remained. White chabata with various additions (flax, sesame, sunflower seeds) and this one. Mine still call him Darnitskoe cake. Truth began to save sometimes I make it with raisins replacing prunes. Malt is still only liquid leavened wort. As for dry malt, the sample method showed that it needs to be brewed, it "opens up". Although I read a review that if you throw it dry, then it is brewed during the kneading process and the bread is more aromatic. Checked the best on kvass wort, that's for sure. And about dry, it's better with steamed than tossing dry. There is little liquid in the bread and it is immediately absorbed by flour, the malt does not have time to "open up"