Bread A la "Country" (oven)

Category: Yeast bread
Bread A la Country (oven)

Ingredients

Rye flour 200 g
Wheat flour 200 g
Water 150 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp
Dry kvass 2 tbsp. l.
Beer dark 150 ml
Coarsely ground cumin 1 tsp
or a mixture of spices for bread 1 tbsp. l.

Cooking method

  • Withstand the dough before baking, then turn off the oven, remove the dough, manually form (do not crush a lot) a ball and let it proof for 20 minutes, while the oven heats up to 180 *. Put the bread blank in the oven and bake for 40-45 minutes until tender.
  • And this is a bread recipe only for the "rye bread on beer" bread machine
  • rye flour 150 gr
  • wheat flour 250 gr
  • dry kvass 2 tbsp. l
  • water 200 ml
  • dark beer 100 ml
  • oil grows 2 tbsp. l
  • yeast 1.5 tsp
  • salt 1.5 tsp
  • sugar 1 tbsp. l
  • a mixture of spices 1 tbsp. l.
  • Put everything in the bread maker, Basic mode 3.50.
  • Here's what happened. The bread is dense but porous. The bread is delicious and airy.

Time for preparing:

(3,50)

Cooking program:

mode basic

Note

The bread is very crispy, slightly dense, dark with a caraway flavor. Good for those who like brown bread.

Irochka
Quote: LaraN

Here, the recipe contains only 350 g of flour, and 350 ml of liquid. Will the dough be very runny? Or is this just a typo?
Today I baked this bread. Added 2 tbsp. l. panifarin and 1 tbsp. l. agram. The bread was baked well, it turned out so nostril. But the crust on top fell through after cooling, I thought it was because of the yeast - it was not dry, I put the pressed ones, apparently too much. It tastes great.
Admin
Quote: Ira

Today I baked this bread. Added 2 tbsp. l. panifarin and 1 tbsp. l. agram. The bread was baked well, it turned out so nostril. But the crust on top fell through after cooling, I thought it was because of the yeast - it was not dry, I put the pressed ones, apparently too much. It tastes great.

Therefore, it failed that there is a lot of liquid.

Irochka, urgently read the Beginner's Guide about the kolobok
I made a mistake, and you could not control the bun yourself. See my fixes in the post below.

I beg your pardon for the mistake. And there is a hole in the old woman. Already corrected the recipe.
LaraN
Today I baked rye bread with beer according to the recipe from Admin. The amount of ingredients increased by 25%, only the yeast left 1.5 tsp, there is no dry kvass, I added 4 tbsp. l. kefir starter culture (total amount of liquid 380 ml). The gingerbread man was very elastic during kneading, the stove did not interfere with difficulty., But in the end the roof collapsed slightly, it turned out, as if there was a lot of liquid or yeast. Is this really how kefir sourdough works? I haven't seen this before, I always added kefir sourdough to rye bread.

beerbread.JPG
Bread A la "Country" (oven)
Admin
Quote: LaraN

Today I baked rye bread with beer according to the recipe from Admin. The amount of ingredients increased by 25%, only the yeast left 1.5 tsp, there is no dry kvass, I added 4 tbsp. l. kefir starter culture (total amount of liquid 380 ml). The gingerbread man was very elastic during kneading, the stove did not interfere with difficulty., But in the end the roof collapsed slightly, it turned out, as if there was a lot of liquid or yeast. Is this really how kefir sourdough works? I haven't seen this before, I always added kefir sourdough to rye bread.

So beer is practically yeast, they have a lifting force.
Make the gingerbread man a little softer, touch it with your hands - softer and sticky. Dry kvass contains malt and crackers and they will remove excess liquid.
How does it taste? If you liked it, then work with the kolobok, you have to guess the golden mean of the kolobok.

Good luck!
Tatjanka_1
baked Bread "a la village" today
Admin thanks a lot, very tasty
the only thing I added was 1/2 tsp. Coriander (don't know if it's right), but the smell is awesome bread


moby
The second time I baked bread. The first time was unsuccessful due to my fault. I made a batch on the "Dough" mode in a bread maker, then transferred it to the gosyatnitsa for proofing, the workpiece rose more than twice in 1 hour (amazing for rye flour). The bread is delicious. But the roof is uneven. Perhaps this is due to the fact that I leveled the roof with a silicone stick before proofing. Maybe from that "pits and hills", but they are very small.
Bread A la Country (oven)
Bread A la Country (oven)
Freesia
Admin
baked bread in the oven. Delicious and aromatic. I liked it very much. Thanks for the recipe!
ARCHIK
The grill will not turn off in my oven. That is, you can turn on the top and bottom at the same time or only the top. Tell me should I try to bake bread in it or continue in HP?
Crochet
Quote: Admin
manually form (do not crush a lot) a ball and let it proof for 20 minutes

Tanyusha, that is, the proofing before baking is only 20 minutes ?!

The dough piece rises so quickly ?!
Admin
Quote: Krosh

Tanyusha, that is, the proofing before baking is only 20 minutes ?!

The dough piece rises so quickly ?!

Inna, it also happens! But do not relax, watch the dough, it is not predictable and can rise at different times. Hold until it doubles! Just in case, preheat the oven
Crochet
Thank you, Tanyusha !!!

Tracking in the best possible way !!!

I understand that this bread can be baked both in a hearth variant and in the form of a shaped bread, right?

Tanyush, and is it better to put the bread on a preheated one or is it not important here?

A double portion of the dough is already kneading ...
Admin

Inna, if the bread is hearth, then after proofing you put it in the oven on a heated platform (stone, frying pan, etc.). Warm up the platform to 220-230 * C, after planting the dough, reduce to 200 * C and then you will gradually lower it - watch the crust so that it does not burn out

You can bake with a hearth or in a mold.

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