Wheat-rye bread 50:50 with bran

Category: Yeast bread
Wheat-rye bread 50:50 with bran

Ingredients

Pressed yeast 12 g
Wheat flour 225 g
Rye flour 200 g
Rye bran 3 tbsp. l.
Sugar 1 tbsp. l.
Salt 1.25 tsp
Panifarin 1 tbsp. l.
Ascorbic Acid Powder 0.25 tsp
Caraway 1 tsp
Anise 0.25 tsp
Mustard oil 2 tbsp. l.
Natural yoghurt 100 ml
Water 230 ml

Cooking method

  • I put the products in a bucket of HP, as stated in the instructions: at the bottom of the yeast, ground with a small amount of flour, flour, bran, salt, sugar - in different corners of the bucket, panifarin, spices, a pinch of ascorbic acid.
  • I mixed mustard oil with yogurt and water, poured it on top and turned on the Rye Bread program:
  • temperature equalization - from 40 to 60 minutes
  • kneading - 10 minutes
  • rise - 1 hour 20 minutes - 1 hour 30 minutes.
  • In total, after 2 hours 25 minutes I looked into the HP bucket and saw that the bread rose only to the middle of the bucket.
  • Turned off HP and gave him another 40 minutes to get up.
  • Then she turned on the "Baking" program for 1 hour.
  • Sprinkle with oatmeal before baking.
  • The bread has risen well, the roof is convex, excellent crumb, crispy crust.

Time for preparing:

4 hours

Cooking program:

HP Panasonik SD 255, used the program

Note

The bread is prepared on the basis of the recipe for HP Panasonik SD-255 "Bread with Bran" with my changes and additions. If desired, it can be prepared without panifarin.

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