Wheat-rye with whole-ground rye flour and rye bran

Category: Yeast bread
Wheat-rye with whole-ground rye flour and rye bran

Ingredients

Whole-ground rye flour 260 g
Wheat flour 300 g
Rye bran 40 g
Rye red malt 3 tbsp. l
Spices for rye bread 1 tsp
Total liquid (water + whey, etc.) 420 ml
Fresh yeast 15 g
Salt 1.5 tsp.
Sugar or honey 1.5 tbsp. l.
Agram 2 tsp
Panifarin or magimix 5 tsp
Vegetable oil 3 tbsp. l

Cooking method

  • I want to share a recipe for a successful experiment in baking delicious rye bread.
  • 1. Brew 3 tbsp. spoons of malt and 1 tsp. with a heap of spices for black bread (I use coriander, caraway seeds, cumin in a ratio of 2x1x1) with boiling water 100 ml (from the total amount of liquid)
  • 2. Measure out wheat and rye wholemeal flour (whole grain), sift, mix, pour into the bowl of the bread machine.
  • 3. Add 40 g rye bran, agram, panifanirin to the bowl (I use Magimix - a plover from the Doma-Khleb store)
  • 4. Prepare the starter culture: Add the remaining liquid (water + whey or kefir + water from boiling potatoes), salt, sugar or honey, and yeast (do not brew!) To the cooled malt, dry yeast can be used 1.5 tsp., add 2 tablespoons flour mixture from a bucket)
  • 5. Pour the sourdough into a bucket on top of the flour
  • 6. Oil on top. I use mustard - with it the bread is more aromatic.
  • Mode - rye bread. Rye bread spatula. He baked on the main one, the roof turned out smoother, but the bread is not so lush.

The dish is designed for

750-800 g

Time for preparing:

3h 30 mins

Cooking program:

Rye bread

National cuisine

Russian

Note

When kneading, I helped to collect the flour with a spatula. The gingerbread man turns out to be sticky, with legs.
The bread is very aromatic and delicious
Wheat-rye with whole-ground rye flour and rye bran
Perfectly cut, the taste is rye bread, but the crumb is lighter, porous
Wheat-rye with whole-ground rye flour and rye bran
The roof of the bread turns out to be strange, hilly, I'm working on it ...

Admin

Elena, I'm glad for you that you liked the bread

But, something with the recipe does not add up ...
For 600 grams of flour, 465 ml is taken. liquid, and it turned out to be little Or the flour was too dry ...

Strive for a soft dough (but not thin), and the bread will be better, the crumb will be lighter

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