Brewed rye bread (in KhP)

Category: Sourdough bread

Brewed rye bread (in KhP)

Ingredients

Wheat flour 200 gr.
Seeded rye flour 200 gr.
Dry malt (from House-bread) 1.5 tbsp. l.
Salt 1 tsp
Honey 30 gr.
Kefir starter culture by Admin 100 ml.
Yeast 3/4 tsp
Vegetable oil 3 tbsp. l.
Boiling water 320 ml.

Cooking method

  • Flour, salt, honey, malt, butter, put in the CP, pour with boiling water, set with the lid open for 20 minutes in the "pelmeni" mode.

  • Then add the sourdough and 45 minutes in the "Pizza" mode.

  • When finished, add yeast and Rye mode.

  • I read about additives, this time I didn't add - what can I say - it tastes better with them!

  • In the photo, the crust did not fail - it simply was not there, it was pinched off from the hot!



Tanyusha
MariV turned out to be a beautiful bread, and due to the fact that with additives it is tastier to put coriander or caraway seeds, it will be more aromatic and tasty.
MariV
Quote: tanya1962

MariV turned out to be a beautiful bread, and due to the fact that adding coriander or caraway is tastier with additives, it will be more aromatic and tastier.
Tanya, thank you, the fact is that when I bake for my loved ones - they do not recognize any additives - no cumin, no coriander, no seeds, no nuts, no poppy seeds, etc. - in short, nothing.
Of course, in its version there will be only rye flour, cereal flakes, etc.
Uncle Sam
MariV, and the crust was pinched off because it IS THE SAME BREADED BREAD CRUDE?
MariV
Quote: Uncle Sam

MariV, and the crust was pinched off because it IS THE SAME BREADED BREAD CRUDE?
Aha, only rye!
And the bread does not stale for a long time, today I went to the site about rye breads, there a very learned person also wrote about this - that custard bread does not stale for a long time, and even improves its taste over time!
How!
Vanya28
Quote: MariV


And the bread does not stale for a long time, today I went to the site about rye breads, there a very learned person also wrote about this - that custard bread does not stale for a long time, and even improves its taste over time!
How!
About: "Yeah, only rye!" , and wheat flour is also in the composition?
klazy
Quote: MariV

Brewed rye bread (in KhP)

Dry malt (from Home-bread) - 1.5 tbsp. l.

here I can not understand ... with me and with 1 tbsp. l. malt bread is already black, and you have 1.5 - and it looks like my bread would look like without malt at all ...
Lenny
Klazy, it may depend on the grade of rye flour.
The wallpaper makes it very dark. What is yours?
klazy
I have both wallpaper and seeded ... the point is in malt, since I baked malt bread from the instructions to the HP exclusively on wheat flour - it was also all black ... probably some kind of malt such...
Kseny
I really want to try this bread! Who can tell, if you don't add yeast, how long the proofing might take? As usual 6-8 hours?
Kseny
I have already tried to bake custard rye 2 times, it does not work out like in the picture from the author. It is tasty, soft, but not so.
what could be the matter, tell me?
1.the yeast was not added at all, only the leaven was used
2. There is no seeded rye flour, I used peeled flour.
3.there was no malt either, I used a mixture for kvass: rusk crumbs and fermented malt (I think there are more crumbs in the composition)
Which of the 3 points do you think can fundamentally change the result? or all? I baked the first bread with the addition of item 3, the second without it, I did not feel much difference.
We also have such bread called Zavarny "Boyarsky" Smak. I would like to get such a result, the author's photograph is very similar.
Kseny
Once again I baked bread according to this recipe with sourdough with slight changes.
Soft, delicious. I liked the taste with the addition of liquid malt more, a little sweetish aftertaste.
Brewed rye bread (in KhP)
Brewed rye bread (in KhP)

saqwer69
I have a question.Among all the recipes for custard bread, this is the only one where the entire volume of flour is brewed at once. What is the reason for this?
MariV
Quote: saqwer69

I have a question. Among all the recipes for custard bread, this is the only one where the entire volume of flour is brewed at once. What is the reason for this?
No, not the only one - I made all my custards in the same way, all the flour at once. The forum has recipes for chebureks and just wheat bread. If you are interested further, I will look for links.
MariV
Quote: Kseny

I have already tried to bake custard rye 2 times, it does not work out like in the picture from the author. It is tasty, soft, but not so.
what could be the matter, tell me?
1.the yeast was not added at all, only the leaven was used
2. There is no seeded rye flour, I used peeled flour.
3.there was no malt either, I used a mixture for kvass: rusk crumbs and fermented malt (I think there are more crumbs in the composition)
Which of the 3 points do you think can fundamentally change the result? or all? I baked the first bread with the addition of item 3, the second without it, I did not feel much difference.
We also have such bread called Zavarny "Boyarsky" Smak. I would like to get such a result, the author's photograph is very similar.
In principle, you yourself have already answered your own question - the leaven without yeast, instead of seeded - peeled (it is rougher); different malt. But is the bread tasty? Here's a new recipe for you!
tinaff
MariV,

I am very grateful to you for the bread. It turned out very tasty, everyone is delighted.

I will definitely repeat.

Not without amateur performances, of course. I don’t have a roma sourdough, but there is a "rye semi-finished product" from Viki. And blindly I did not see that I needed 100 ml of sourdough, but put 100 grams, so I had to add some flour. But otherwise, I strictly followed the recipe - and everything turned out well.

Thank you again!!!
MariV
tinaff,
I am sincerely glad for you!
Any sourdough is possible! I baked this bread at the beginning of my baking hobby, at that time Romina kefir - for me it was the most affordable!
And then she made the leaven herself; it can be made of anything sugar-carbohydrate.
Cucumber and cabbage pickle makes good ...

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