Rye bread with garlic and Provencal herbs

Category: Yeast bread
Rye bread with garlic and Provencal herbs

Ingredients

Fried rye flour 2/3 cup
Wheat bran (high quality) 1/3 cup
Wheat baking flour (software) 1 and 1/2 cups
Water (warm 36 gr.Celsius) 200 ml
Dry yeast (Fermipan Brown) 1.5 tsp.
Iodized salt 1 tsp
Sugar (cane brown) 1 tbsp. l.
Butter 1 tbsp. l.
Shredded peanuts (not roasted) 3 tbsp. l.
Egg 1 PC.
Provencal herbs (French mixture, manufactured by Rosplanta LLC) 2 tsp
Sliced ​​garlic 4 tbsp. l.
Chinese dried sour pomegranate (optional) 1 tbsp. l.
Ground aromatic white pepper 1/3 tsp

Cooking method

  • My Panasonic SD-BH105 (Pink) bread maker was brought from Japan,
  • Rye bread with garlic and Provencal herbs
  • with a Japanese recipe book and, accordingly, with a Japanese menu interface (which initially complicated baking, since I do not know and cannot read Japanese), I could not find an English translation on the network ...
  • I will immediately notice in my case a cup (a measuring cup of flour for a bread maker contains a division from 0 to 250) - Japanese standards ... I do not have weights, so how much is in grams - I can say approximately 142 grams, I will note one per 1 kg. flour - such measuring cups 7. Therefore, to make it convenient for everyone to measure and count - we use the guideline of the cup with a division from 0 to 250 (142 grams)
  • Cooking.
  • Basic baking (2 h 15 min, dry yeast) + toppings dispenser must be switched on! Kneading time - 54 minutes, spreading - 25 minutes, baking 56 minutes. crust - medium)
  • 1. Fry rye flour and bran in a pan until browning (over low heat for 5-7 minutes, stirring vigorously), but do not burn it! After browning, place in a earthenware bowl and cool to room temperature.
  • 2. Dissolve yeast together with sugar in warm water (36 degrees) and let stand 15 minutes at room temperature.
  • 3. Load the ingredients into the bread maker in the following sequence:
  • - drive an egg into the bottom
  • - pour the dissolved yeast with sugar
  • - add butter
  • - sift the wheat flour into a mold
  • - gently add cooled fried rye flour and bran
  • - on top, carefully add salt and ground peanuts, as well as Chinese sour dried pomegranate (freely available in Thailand and China).
  • Put garlic and a mixture of Provencal herbs in a dispenser.
  • 4. Start the main baking program (in my case 2 hours 15 minutes). And we are waiting)))
  • Rye bread with garlic and Provencal herbs
  • Rye bread with garlic and Provencal herbs
  • 5. After the bread is baked - immediately remove from the mold and cool on a terry towel. I usually cut the loaf into 2 parts after 15-20 minutes - this way the bread cools faster from the inside and excess moisture evaporates.
  • Rye bread with garlic and Provencal herbs

The dish is designed for

700-650 gr.

Time for preparing:

2 hours 30 minutes

Cooking program:

Basic baking

Note

photo of packaging a mixture of Provencal herbs: Rye bread with garlic and Provencal herbs

photo of how garlic should be cut: Rye bread with garlic and Provencal herbs

Admin
Any bread must be brought to room temperature, then it will be completely ready! In bread that is just baked, it is hot, baking processes are still going on, and they end gradually as it cools down to room temperature. Therefore, in hot bread, the crumb always looks like raw bread, wrinkled when cutting.

The goal after baking is not to cut the bread - to bring it to full readiness
Theme Cooling of finished bread and the processes taking place in it
Dan Schrier
Thank you, I certainly know, but it was very difficult for me to resist and I cut the bread ahead of time .... While I was writing the recipe, he is a dog in a bread maker
Anna1957
Quote: Dan Schrier

Thank you, I certainly know, but it was very difficult for me to resist and I cut the bread ahead of time .... While I was writing the recipe, he is a dog in a bread maker

The bread is beautiful, the stove impressed. Did it turn out tasty? But I was especially interested in dried pomegranate. Take a photo, plz, package. And is it sold in supermarkets - Lotus, Big C? Or in the markets? What is the name for Thais? I visit Tae almost every year, I wanted to buy.
Dan Schrier
It turned out delicious! But I would also add more garlic there ... This is not the first time I bake this recipe, but garlic has properties in Tae to be not very strong after heat treatment ...

This Chinese keeled dried granaat is sold in Tesco for sure, but I take it from Thais in the Thai market, since they always have fresh. I add this pomegranate to form the sourness of the bread, since it is not realistic to find malt fermented sourdough for rye bread in Tae! Only from Russia with friends ... already ordered ...

here is a photo of the package:

Rye bread with garlic and Provencal herbs
Anna1957
Quote: Dan Schrier

It turned out delicious! But I would also add more garlic there ... This is not the first time I bake this recipe, but garlic has properties in Tae to be not very strong after heat treatment ...

This Chinese keeled dried granaat is sold in Tesco for sure, but I take it from Thais in the Thai market, as they always have fresh. I add this pomegranate to form the sourness of the bread, since it is not realistic to find malt fermented sourdough for rye bread in Tae! Only from Russia with friends ... already ordered ...

here is a photo of the package:

Rye bread with garlic and Provencal herbs

ATP, I will print the picture when I go. And how much should it cost? The funny thing is that in Russia I cannot achieve the sourness I need in rye bread, so maybe it will work out with pomegranate

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