Wheat-rye bread with cereals and seeds, onions and cheese in a bread maker

Wheat-rye bread with cereals and seeds, onions and cheese in a bread maker

Category: Yeast bread

Ingredients
Yeast Inter-Baker -	1 and 1/4 scoops (tsp)
Wheat flour	200 g
Seeded rye flour	150 g
Oat flakes Hercules	50 g
salt	1/2 tsp
honey	1.5 tbsp. l.
Flakes cards.	1 tsp
raw onion (with tangerine) grated	1
Kefir	100 ml
Water	160 ml
Rust oil	3 tbsp. l.
Gouda cheese and seeds	dispenser full

Cooking method

• We put everything in the HP according to the instructions.
• 

Cooking program:

Basic, with dispenser

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Very cute!
I have never tried baking rye bread in the main mode. in the same place, the dough is crushed already 2 times, the last time about forty minutes before baking. And he manages to get up !? Interesting...

I also bake rye in the main mode, I have a second rumbling in 2 hours. 30 minutes. before baking on the rise 1 h. 20 min.

[tanya1962]

tanya1962, and which stove has such a basic mode. At Panasonic, the axle lasts 4 hours, of which max. 2 hours 15 minutes, during which the dough is kneaded 2 times

I have a Clathronic.

Very cute!
I have never tried baking rye bread in the main mode. in the same place, the dough is crushed already 2 times, the last time about forty minutes before baking. And he manages to get up !? Interesting...

Try it! In this mode, I sometimes bake pure rye, also with flakes. It turns out!

Today I just baked rye bread on beer according to the recipe from Dentist. I used first the Pelmeni mode (20 minutes), then the Diet Fast (3 hours). And there the dough was crumpled 2 times. I don't like this very much. Although the baking time is only 45 minutes. The bread is baked and not burnt. Here's what happened

[LaraN,]

LaraN,

After the first kneading, the blade can be removed and you will not have a second kneading - the dough will be defrosted all this time. Shaft movement without a blade will not bother him.
And I bake rye in the French mode, I take out the blade after 2 kneading.

[LaraN,]

LaraN,

After the first kneading, the blade can be removed and you will not have a second kneading - the dough will be defrosted all this time. Shaft movement without a blade will not bother him.
And I bake rye in the French mode, I take out the shovel after 2 kneading.

Alexandra, I will also try to take out the scapula - how interesting!

[MariV,]

MariV,

I bake your rye bread this way too

In the morning I put rye-wheat bread with bran without tremors, on kefir sourdough.
First, I turned on the French mode, in it for the longest only 1 batch (18 minutes). Turned it off. She took out a paddle, lightly powdered the dough with flour, formed a bun and returned it to the bucket. I switched on the French mode again (without a paddle!) With a delay of 9 hours. That is, for 8 hours 5 minutes it will be brewed (of which the last hours are heated), and baked for 1 hour 10 minutes.

I am waiting for the result, since I use the starter culture for the first time without yeast. Last time I added only 5 g of fresh yeast and used the French mode without delay, the blade was removed after 2 kneading. It turned out great. Let's see what comes out this time ... If everything works out, the next yeast-free will be rye with applesauce according to your recipe.

[Admin,]

Admin,

Thank you! Just a couple of hours left. It rose about like a yeast mixed, small holes appeared on the surface in several places ...

Finally baked!

I posted the details in a separate post.

https://Mcooker-enn.tomathouse.com/in...ic=3163.0

MariV, thank you for the interesting recipe! Today I baked it, my girls (mom and daughter) liked it soooo! Only the roof fell a little (quite a bit), but this in no way affected the taste. I would rather not say anything about the aroma ... no, I will say - it (aroma) is simply amazing! My poor neighbors!

[quote author = MariV

Thanks for the recipe! I'm a beginner, but this bread is now my hit. Mom demands to bake every meal when they visit. The roof, however, consistently collapses a little, but this really does not affect the quality and taste.

Recently I tried a variation on the theme - I added more fried onions after pouring from the dispenser, and put the fried seeds too. It became even better for my taste. The scent is simply unreal ...!

To your health! Reduce the amount of water - so that there is a total of 240-250 ml.

It's so interesting to read your first recipes - you look like old photos!
Now I practically do not bake with instant yeast and in a bread maker - either with sourdough or pressed and in the oven. HP only regularly kneads and distributes.

To your health! Reduce the amount of water - so that there is a total of 240-250 ml.

Thanks, I'll try! Just the other day, they were going to bake it again.

But with fresh yeast and sourdoughs, we are tight. Yeast is problematic to buy, and I'm afraid so far of such experiments, but the sourdough is not sold anywhere at all, just like malt

And you need to make the leaven yourself - there are a lot of things on the site - you will figure it out and go!

And for some reason I got a low loaf. And the crust is very tough. Hell as advised in the main mode.

To your health! Reduce the amount of water - so that there is a total of 240-250 ml.

I tried again today, took 240 liquids - the roof is still flat! And the loaf is even lower than always ... Well, what am I doing wrong? The taste is perfect, but you want it to look like that. Can you also try to take out the spatula after the first workout? As I understand it, this affects the rise of bread with the addition of rye flour? Or should it be so?

[MariV,]

MariV, Thanks for the recipe, the bread turned out to be delicious, however, it turned out to be low (in principle, not scary) and the roof is flat. But in any case, I liked the taste!

And sunflower seeds?

[MariV]

MariV, please tell me, is there really "Salt - 1/2 tsp" ??
I baked bread: delicious, but very bland. True, I baked without potato flakes and without seeds (there were none), but I don't think they add salinity ...
Thanks for the recipe

And for some reason I got a low loaf. And the crust is very tough. Hell as advised in the main mode.

Perhaps it's the yeast. Oatmeal also adds a little stiffness to the finished product.

I tried again today, took 240 liquids - the roof is still flat! And the loaf is even lower than always ... Well, what am I doing wrong? The taste is perfect, but you want it to look like that. Can you also try to take out the spatula after the first workout? As I understand it, this affects the rise of bread with the addition of rye flour? Or should it be so?

The roof of this bread cannot turn out to be convex - rye flour and oatmeal will not allow the bread to rise high, especially in KhP.

[MariV]

MariV, please tell me, is there really "Salt - 1/2 tsp" ??
I baked bread: delicious, but very bland. True, I baked without potato flakes and without seeds (there were none), but I don't think they add salinity ...
Thanks for the recipe

Add salt to your liking.

The roof of this bread cannot turn out to be convex - rye flour and oatmeal will not allow the bread to rise high, especially in KhP.

Have you tried baking it in the oven? If yes, please tell us more

[Oksanchik]

Oksanchik , I did not bake this one in the oven - now I am mastering other bread recipes, but I think if I return to this, I will change the recipe - replace yeast or sourdough or pressed on a long dough.

I baked this wonderful bread. I took everything strictly according to the recipe, only cheese is not a "full dispenser", as indicated in the recipe, but 30 gr. I'm more used to it when not by eye, but everything is measured. It turned out to be an excellent snack bread, I will definitely bake some more.