Bread, almost like Ukrainian (bread maker)

Bread, almost like Ukrainian (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	180 g
Rye flour	270 g
Water	22 ml
Kefir	300 ml
Salt	8 g
Dry yeast	2 g
Dry malt	8-10 g

Cooking method

• It is clear that measuring 8 grams or 2 grams is just nonsense, 8 grams of salt is a heaped teaspoon, 2 grams of dry yeast is just a little less than a full teaspoon.
• Instead of kefir, I very often use fermented baked milk, it turns out a homemade taste. But in any case, the kolobok must be watched. I always add water. If I do it on water, but start with 280 ml of water and gradually add, depending on the flour, how much it will take. But never more than 300 ml came out. It all depends on the flour. I don't brew malt. I came across two manufacturers. I take one in the "Pekarsky Dom", they say it is Austrian, but it looks kind of black, and the second in a stall in the bazaar, a woman who sells all the bells and whistles for bakers, says that he is Ukrainian. It is red in color. To be honest, with red and taste more like Ukrainian and pleasant brown color as befits Ukrainian bread, and with Austrian color more reminiscent of Borodino. But it does not significantly affect the taste.
• I bake in fast mode. My tefalka bakes it, but I tried to bake it in the same mode on LG, it bakes badly. Therefore, whoever does not have Tefal, it is still better to bake it in the main or rye mode. (Just my model of the TEFAL bread machine) does not have a rye mode).
• Yes, you will have to tinker with bread while you fill your hand with liquid, but then the result of Ukrainian fans will please!

Note

My favorite bread since childhood was Ukrainian rye bread. Mom bought it still hot in the store, and my brother and I ate the crust. The sour taste of Ukrainian bread from childhood haunts even now. I have tried many Ukrainian recipes and this one tasted very close to that bread from childhood (now they also sell Ukrainian bread in the store, but this is not the same bread, one name remains). I have 2 options for baking it, one on kefir, the other I use in Post, on water. I no longer remember where I "dug up" it this recipe, I will give it as it was in the original, and then I will tell you about my experiments. I give everything in grams, but to be honest, I like the old grandmother's way more: cups and spoons.
Bon appetit to all !!!

Photo by Tane4ka

hmm ... somehow confuses me 2 grams of dry yeast ..... for more than half a kilogram of flour ..... I want to try and prick ... but it is necessary that the bread turns out ...

and there is no photo see what happens with 2 grams of yeast ...

Good day everyone! Tell me if you can substitute something for malt or advise where you can find it

Malt can be replaced with kvass wort concentrate 1-2 tbsp. l., dry kvass 1-2 tbsp. l, black beer 50% water.

I understood correctly, something one of the listed

I baked this bread, put, all the same, 2 tablespoons of yeast. I post pictures of the loaf



I cut it hot, I think 2 spoons are not superfluous, the bread is quite dense, I had to add 50 milliliters of water, I made it on kefir, I'll write off the taste tomorrow.

Peace be with you bakers!
Tane4ka from Knyazhichi - sounds beautiful
for 600 grams of flour, 2 tablespoons are fine

Peace be with you bakers!
Tane4ka from Knyazhichi - sounds beautiful
for 600 grams of flour, 2 tablespoons are fine

Thank you . And I didn’t like the taste of the bread, and it’s not nearly Ukrainian, you obviously need more salt, even with very strongly peroxidized kefir - the taste is not sour, insipid.

[tanchik]

I baked this bread, put, all the same, 2 tablespoons of yeast. I post pictures of the loaf

I don't know how to use this recipe, but on my wheat-rye (240 + 160 = 400 g flour) I put less than one teaspoon of dry yeast. Everything was fine and the roof was convex. So I guess tanchik I wrote everything correctly.

I baked this bread yesterday, but with the recalculation of the flour that Bread Pete gave, I also put an incomplete tsp of yeast, + 1 tsp. lemon juice and the rest of the liquid only 250 ml. (water + 2 tbsp. l. kvass wort). With so much liquid, the bread turned out to be very dense with small pores, not high (the roof is flat). She baked bread by the order of her husband, who is very fond of Ukrainian, the bread was approved. We will bake more than once and experiment with liquid. Thanks for the recipe.

hmm ... somehow confuses me 2 grams of dry yeast ..... for more than half a kilogram of flour ..... I want to try and prick ... but it is necessary that the bread turns out ...

and there is no photo see what happens with 2 grams of yeast ...

Finally, I managed to photograph him. I spread it. And yeast 1 teaspoon. and that is not complete.

and so it is in the context. Of course, there is no dispute about tastes. But to me it reminds me of the taste not of the present terrible Ukrainian, but of that Ukrainian bread from distant childhood ... And as we once did, my children eat the whole crust in it
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/i027./1103/23/d89bd63c002c.jpg.html]

Tanya, dear, thanks for the recipe! I bake weekly, my husband only recognizes him. True, the experiment with liquids continues: now I have reduced the kvass wort (I take it instead of malt) to 2/3 tbsp. l. + 1.5 tbsp. l. apple cider vinegar (you want everything sour) + 250 ml. water. And here's what happened:

To your health! Glad that you liked the bread!

Tell me, is there no sugar in this recipe, or did you forget to indicate?
And there is no oil ...
Need to try!

Tell me, is there no sugar in this recipe, or did you forget to indicate?
And there is no oil ...
Need to try!

Quite right: there is no sugar or oil in the recipe.

This is how it happened:

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I haven't tasted it yet. Later...
I added 1 tbsp to the original recipe. l panifarin, 1 tsp. vinegar and 1/2 tsp. coriander.

I haven't tasted it yet. Later...

I tried it - I liked it! Thanks for the recipe!

[tanchik]

I don't know how to use this recipe, but on my wheat-rye (240 + 160 = 400 g flour) I put less than one teaspoon of dry yeast. Everything was fine and the roof was convex. So I guess tanchik I wrote everything correctly.

and I put 1 tsp of yeast on rye-wheat (400g + 150g), it turns out very good bread, now I need to try this recipe

Here is such a miracle baked in Panasonic ... I met this recipe on another forum, the program was "quick bread" chose "whole grain flour - quick bread - size M"



From the gag, I just replaced the malt with kvass wort (composition - malt + corn flour) and added a drop of cognac (the past bread on cognac rose very actively) ...

Is the problem in my gag or in the program?

Is the problem in my gag or in the program?

The problem is gag!

Learn to make bread dough! The photo shows that your flour / liquid balance is disturbed, the dough turned out to be heavy. When using whole grain flour, you need to soften the dough, add a little more liquid.
Here is an example of a dough from whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Learn to make bread dough! The photo shows that your flour / liquid balance is disturbed, the dough is heavy.

I forgot to add that I still added a little liquid to the original recipe, because the bun was not immediately kneaded. But then it looked like the picture on the link. Only for some reason refused to go up

Literally two days ago I made rye-wheat bread according to a different recipe (the same flour and yeast) - it rose and baked well ...

We arrange all the "grain showdowns" in the topic Help ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0, then follow the link. Do not forget to write a bread recipe, what, how much was measured and laid, a photo of bread - let's try to figure it out

Thank you! Gone into that topic

The second time I baked this bread, I really liked it.
The shape is correct, the taste is pleasant, but the loaf is not very large. I also added coriander, it tastes better for me))
thanks for the recipe!