Rice-wheat with a crispy crust

Category: Yeast bread
Rice-wheat with a crispy crust

Ingredients

Wheat flour 300 g
Rice flour 300 g
Water 330 ml
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Yeast 1.5 tsp.
Powdered milk 2 tbsp. l.

Cooking method

  • Moulinex OW2000
  • I diluted the yeast with some of the warm water from the main composition, added half a tablespoon of sugar from the main composition and a teaspoon of flour. When a dense foam appears, poured it on top.
  • I also poured half a spoonful of dry ground ginger, but it did not affect the taste, I don’t know, probably luckily
  • Baked according to program 1 (White bread). What I would like to note is that I have never managed to get such a crust before! Fragrant, very (no, not even just very, but HIGHLY) crispy and very aromatic! Now another bomb is being baked in the stove, I smeared its top with olive oil, and I'm very sorry that I didn't grease the rice one, it would be great! But still ahead

Cooking program:

1 (White bread)

Note

Of all types of flour, rice is the driest, according to Pokhlebkin. But I added no more water than for plain wheat bread ...

Photo taatjynka

Grigorieva
I baked bread. Made strictly according to the recipe. I have electronic scales. flour and yeast are good, rice flour was brought from Moscow, exactly the same. For comparison, I can put a photo of sour cream and curd bread, which I made according to recipes from here. Draw your own conclusions.
The bread didn't work out. The loaf is low and dry. I can't add a photo for some reason.
Aragorn
Tomorrow I'll try again, do it for a pound, unsubscribe.
The fact is that I indicated the starting volume of the ingredients, and when the oven starts kneading, I bring the bun to an elastic state right in the bucket, adding flour (or vice versa, adding the liquid part) and helping it with a spoon. And when the kolobok starts to wind approximately in the middle, so that it does not stick to the walls, I close the lid.
I understand that, in an amicable way, it would be necessary to hang everything that I add in excess, but already ... Well, I don't have electronic scales yet !!!

........................ .....
I tried to make it for 500 grams - ... it almost came out, the bread is soft, porous, but not very high ... I accept criticism, I put the purchase of scales in second place in the shopping list

Yes, I forgot to say - the second time I did it with baked milk - I didn't feel any special effect. But I did it on ryazhenka and semolina with honey - mmm ... I can tell you
taatjynka
Hello! I went to the store today looking for something to bake and came across rice flour. I decided to buy to bake delicious bread, I decided that there would be a large selection of recipes on the site. I went in, but with rice flour one recipe and very few reviews ??? But all the same I decided to try to bake according to this recipe, suddenly it will turn out delicious. I put everything according to the recipe, but when kneading, the dough turned out to be very tight. I had to add 50 ml of water, everything fell into place (the bun turned out): :) It took 40 minutes after kneading and the dough had already risen to half a bucket. I don't know what will happen next. I will inform you about the result. I hope the taste of the bread does not fail!

Hurrah! My first bread with a collapsed roof. The bread turned out to be delicious, but it is not clear what is with rice flour. The crumb is wet. You can eat. : nyam: Only the appearance failed.
Rice-wheat with a crispy crust
Edems
A recipe is not a recipe when the author indicates the components in a deliberately incorrect ratio, and only after a couple of days indicates that you need to add more water - it is not clear how much, or flour (as you already understood, it is not clear how much).
The recipe is certain sequence of actions with certain the amount of ingredients.
That is, the error can be 5-10 percent.
But when the ingredients, instead of a kolobok, turn into crumbs that do not combine with each other, and to form a kolobok it took (I repeat, it took in fact) another 150 ml. water (and this is, according to estimates, almost half of the indicated amount), then this does not correspond to the definition of a "recipe".
In my opinion, the RECIPE (in the form indicated by the author) DOES NOT WORK.
I promise, after this recipe, not to bake according to the recipes of amateurs.
Crochet
Interestingly, but did anyone else besides the author of this recipe get a decent bread? I got a creepy creepy thing, and the bun was excellent, and then ... when proving it kaaak began to tear it apart, in general, the spectacle is not for the faint of heart ...
NIZA
Actually, I also tried to bake this bread, a long time ago, something terrible turned out - this is probably the only bread that I just threw away, but kept silent, decided that it was my hands that did not grow out of a hundred places, or I had something then I messed up, did not want to offend the author of the recipe. I planned to try again, but then I found a lot of good proven recipes on the forum and forgot about this bread.
Crochet
NIZA
Well, you see, we are already a lot of dissatisfied!
And what exactly did you fail? Did you rise badly? Not baked? Or something else?
dopleta
Already four years ago I came to the conclusion that rice flour is good only for breading, especially fish, here it has no equal. And bread with rice flour loses to all other mixed recipes. And the author of the first post has disappeared a long time ago.
NIZA
Quote: Krosh


And what exactly did you fail? Did you rise badly? Not baked? Or something else?
I didn’t follow the bun, something interfered, I don’t remember anymore, the bread turned out to be not high, with a roof unlike anything, some gullies-keri-raki, inside it was wet, slippery and unbaked, the crust on the sides was light golden beautiful but hard to chew
himichka
Ladies, there seems to be no gluten in rice flour, and there is already 300g of it in the recipe!
NIZA
Quote: himichka

Ladies, there seems to be no gluten in rice flour, and there is already 300g of it in the recipe!
When I tried to bake this bread, I was sooooo far from such nuances, I just thought then, however, like now, if a person exposes his recipe, then it still has to be well tested and perfected, naive ...
Crochet
Quote: NIZA

the bread turned out to be not high, with a roof unlike anything, some kind of gullies-keri-raki, inside it is wet, slippery and unbaked, the crust on the sides is light golden, beautiful, but difficult to chew
NIZA
Judging by the description of the "top view" my bread is your twin brother! Most likely, it is similar with "guts", I have not cut it yet ...

Quote: himichka

Ladies, there seems to be no gluten in rice flour, and there is already 300g of it in the recipe!
himichka
I added gluten separately from flour, it did not help ...
rinishek
Girls, do not torment you with this recipe! Rice bread is made with rice porridge, or rather boiled rice - somewhere we had a recipe on the forum.
I use rice flour in lean cutlets (as an egg substitute) and in casseroles - it's very healthy.
And here the recipe is clearly not worked out, it's a pity when such an expensive product like rice flour is thrown away
Lika
I was "dressing up" my recipes and found wheat and rice bread, I already forgot about it, and since the recipe was without a photo, I had to bake it.

In the source of curdled milk + water and Pansonik, in the alteration only water and Alaska.

160 g of rice flour (all that I found in the bins of the Motherland)
340g wheat
1 tsp yeast
1 tbsp rast butter
1 tbsp sugar
280 ml of water.

After the start of the batch there was a desire to add water, I restrained myself, by the second batch the bun was classic-classic. Baked in the main mode - 3 hours. Everything is fine, but you need to eat the bread immediately, then it crumbles strongly.
NIZA
Quote: rinishek

I use rice flour in lean cutlets (as an egg substitute) and in casseroles - it's very healthy.
But for such a sovik-Thank you, I still have a package of this good started, I will not attach it anywhere.
rinishek
Niza, and I also sprinkle it on the proofing basket - don't you use that?

thanks for the reputation
Crochet
I cut my yesterday's bread, inside it is dry and dense, but ... mine said that it tasted very wow ... but outwardly he still has the same look ...

Quote: rinishek

I use rice flour in lean cutlets (as an egg substitute) and in casseroles - it's very healthy.
And I, as an egg substitute, use flaxseed flour, but it turns out you can also rice flour, oh how ... Thank you rinishek , I'll keep it on mind .
rinishek
girls please!
I just tried it once - I liked it, then I began to use it wherever it is necessary to fasten the mass

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