Wheat and rye bread "Mood" in a bread machine

[Wheat]

Wheat and rye bread "Mood" in a bread machine

Category: Yeast bread

Ingredients
Wheat
Wheat flour Aladushkin	500 g
Liquid of which 1 medium egg, 50% water and 50% milk	= 300 ml
Salt	2 tsp
Sugar	3 tbsp. l.
Rust oil	3 tbsp. l.
Yeast Saf-Moment	2 tsp
Sour cream	1 tbsp. l.

Cooking method

• 
  
  Rye
• Saf yeast - Moment - 1 1/4 tsp
• Wheat flour - 200 gr.
• Rye flour rough - 200 gr.
• Salt - 2 tsp
• Sugar - 2 tbsp. l.
• Panifarin - 2 tsp
• Extra-M - 1 tbsp. l.
• Liquid - 300 ml., 50% water, 50% milk
• Rust oil 2 tbsp. l.
• Scapula - common(not a comb), from 5 to 10 minutes in dumplings mode (a gingerbread man formed immediately, so it turned off), then add:
• 1 tbsp. l. seeds, 5 pieces of chopped prunes, 1 tbsp. l. raisins, 1 teaspoon coriander seeds (whole).
• And in the "Rye" mode - the output is 735 gr.
• Rye tastes softer due to milk.

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I just bought gluten, malt and dry sourdough yesterday. it was necessary to try the whole thing and the choice fell on this recipe.
And here is my rye
with very small changes: 100% water + 2 tsp. milk powder, added 1 tsp. dry sourdough and 1 tbsp. l. malt, and fillers: raisins, dried apricots and walnuts.
It's so yummy! Husband said "okay, still pecks"

Oh! for some reason in the photo he is with green leaves There is nothing like it - it's all the lighting to blame.

Today in the morning I took out a black bread made according to your recipe from the bread machine (I did not retreat from the recipe at all), because the ingredients were poured into the bread machine at one in the morning .... of course I did not control the bun, my bread machine was mulinex, I immediately threw everything what was written (except that I did not put the dough on the preliminary kneading), set the mode "3" (which is heated) and went to bed ..... Iiiii, thank you very much for the recipe! I was pleasantly surprised by the result, the bread turned out to be tall, soft and very tasty. That's how many times I made black bread according to recipes that everyone praises here and the bread turned out to be low (tasty, but low), or I had to add water, that is, constantly monitor the bun, this is the second recipe for black bread, which turns out to be soft, high, fluffy and tasty :-), while without control on my part, that is, the recipe combines everything, which means a wonderful recipe balanced in everything. I liked the idea of ​​adding prunes and raisins, the bread turned out with a slight aftertaste of dried fruits, in a word, super. This is the second black bread recipe that will be included in my permanent repertoire :-) Thanks again for the recipe!

I want to say a big thank you to the author of the recipe! I've already baked a lot of bread from this forum, everything is fine, but I still wanted to find some kind of universal tasty bread for every day. And now the rye-wheat version of "Mood" is perfect - a simple recipe, all components are balanced, great taste for sandwiches, and just like that with tea, with and without butter. I baked it exactly according to the recipe, and completely in water without milk, with seeds and without (though, without prunes and raisins, mine do not like it)), but today I ran out of premium wheat flour, so everything that was interfered - the remains of premium flour, whole grain and rye - the result is always excellent. In general, super, thanks!

Hello!
Yesterday I baked your wonderful bread! While we tried wheat, for rye something is missing from the ingredients.
We liked it very much!
I really ruled out the egg.
Nice, gradually rising. In general, we all really liked it!
Thank you!

MariV, you have the finest bread! I have never had such a beautiful rye! the next day she baked a wheat one. There are no words either! By the way, these recipes are already quoted on other grain resources with might and main)))

[MariV]

MariV
And here is my "Rye Mood":



Thank you very much for the recipe! The bread is wonderful! It always works !!! A win-win version of wheat-rye (or rye-wheat) bread !!!

P.S. Wheat flour top grade replaced with wheat flour 1st grade... Everything else is the same as that of the author.

MariV, you have the finest bread! I have never had such a beautiful rye! the next day she baked a wheat one. There are no words either! By the way, these recipes are already quoted on other grain resources with might and main)))

Good health and joy!

[Crochet]

Crochet, I am very glad that you liked it!
I was incredibly surprised, because I had already forgotten that I baked such bread. Now I bake rye-wheat only by eye, of course, without additives, and, most often, in the oven. Studying at the forum was not in vain!

Thank you very much for the white bread, after all the recipe, took this one, baked it - I liked it !!! Now he is our main white bread at home. I bake in olive oil, add raisins - also super.

Here are a couple of photos from the last batch

And I bring my thanks for the wonderful Mood! The bread is great! Has already baked twice, but the first time there were no photos, in the morning there was no time to take pictures, and after work there was nothing! Well, okay! The second time it turned out even better, and I already laid down flour of the 1st grade, and not a tower (suddenly it would help to lose weight) The family said that let them stay with us every day.
Here is my handsome! True, the cutter for some reason casts green, do not believe he is not one of those !!

Thanks for the tip, girls! Bake to your health!