Wheat-rye whole grain gray bread

Category: Yeast bread
Wheat-rye whole grain gray bread

Ingredients

Serum 350 ml
Salt 1 tea the spoon
Molasses (honey) 1 table. the spoon
Olive oil (any plant, odorless) 1 table. the spoon
Fresh yeast 10 g
Dry leaven 1 table. the spoon
Gluten (Panifarin) 1 table. the spoon
Whole grain rye flour 150 g
Whole grain wheat flour 150 g
Spelled flour (regular white) 150 g
3 level scoops of white flour added during kneading.
Dispenser or signal:
25 grams of dry fried onions (you can and without it, with your favorite seasonings).

Cooking method

  • White bread mode 3 hours 50 minutes. The crust is light.
  • Well, sooooo soulful bread!
  • "Forgotten taste of your favorite product"!

Note

If nostalgia torments you mercilessly,
And you dream of a loaf of bread at night,
Do not worry! We will get delicious bread
And, of course, the bread maker will help us here!


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Wheat-rye whole grain gray bread
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Wheat-rye whole grain gray bread
Sveta
What can replace spelled? Plain flour or durum flour?
Stern
Plain white flour can be easily replaced.
Stern
And this is from the oven.
Dough mode, proofing and baking in the oven.

Wheat-rye whole grain gray bread

Wheat-rye whole grain gray bread
Stern
Option three, mocking.

dough

8 g fresh yeast
1 tea a spoonful of wheat malt (can be substituted with sugar)
200 ml potato broth
1 table. a spoonful of dry sourdough
150 gr whole-grain rye (wallpaper) flour

Mix ingredients in kneading mode and leave to rise. When the dough rises and is about to fall off, add the rest of the products.

dough

100 ml dark beer
1 tea spoon of salt
1 tea a spoonful of instant bio coffee
2 table. tablespoons of vegetable oil
1 table. a spoonful of gluten
150 g whole wheat flour
150 gr spelled flour (or regular white) + 2 tablespoons. spoons in the process of kneading to a decent kolobok.

Knead the dough in the "kneading" mode.
At the end of the dough, it turned out so little that I was thinking to bake a bun out of it ... one. But still, on reflection, I decided to continue the process of baking bread.
Lubricated her hands with vegetable oil, put the dough in a lined with baking paper. And I must tell you that my form is much larger than the HP bucket. After spreading my bun into shape, it turned out to be a very thin layer. I waved my hand hopelessly at him, covered him with a towel, put it on the windowsill (closer to the radiator) and left impudently shopping. I was absent for at least 2 hours, and maybe more. Imagine my surprise when, returning home, I saw that my dough had risen with a very beautiful dome almost to the top of the mold. It remains only to heat the oven to 180 ° and bake the bread.
Which I did. The bread turned out to be delicate, fragrant, tasty, with a wonderful crust!
If hubby hadn't started cutting it warm and crumpled a little, it would have been great.

Wheat-rye whole grain gray bread

Wheat-rye whole grain gray bread
DonnaRosa
What is spelled flour? This is something very good. special and rare?
Even Google doesn't give out any information.
Stern
Spelled wheat
(Spelled)
Originally from the Middle East, spelled is a close relative of common wheat and has been used for decades in eastern Europe. She has a strong nutty, wheaty flavor. Flour is great for bread, and there are also spelled pasta.
koziv
Delicious bread !!!!!
Wheat-rye whole grain gray bread
THANK YOU!!!
Crochet
Sternushka
I also baked bread yesterday according to your recipe, mine really liked it !!! Thank you, dear !!!

Wheat-rye whole grain gray bread

And the cutter:

Wheat-rye whole grain gray bread

This is not a short bread, this is my big bucket. Next time I'll count to baboutlarger size.

Myshanya
Very tasty bread turned out! Instead of whey - 150 ml of fermented baked milk + water, instead of butter - lard with garlic and dill. The roof, however, turned out to be madly bumpy, but the taste - to my mind !!! The child has already opened a hump for himself and smeared lard with garlic, said - class !!!
Thanks for the recipe !!!
Stern
Myshanya, I am very glad that you liked the bread!
If baked in the oven, then the roof could turn out to be bumpy due to the fact that the bread stood in the proofer.
Myshanya
No, I baked in HP, however, for some reason I drove him out on a whole-grain mode, but he was more than 4 hours. Next time I'll try it on the main one. This morning I tasted it too. Very fragrant bread! Yummy !!!
NIZA
Stelochka, I also baked this bread last night, I liked it, unspeakably, I set my sights on this recipe for a long time, but I was embarrassed by the lack of some ingredients, but here I could not find the usual rye flour, but in Metro I looked at the C / z rye, somehow I never got it, I took only one bag for a sample, instead of starter I took 1 tbsp. l. rye malt, instead of spelled flour (1 grade mixed with high quality), for some reason my molasses became so thick that I did not risk adding it, replaced it with honey, refused onion-spices, but otherwise, everything is strictly according to the recipe
The bread turned out to be simply amazing, and most importantly, in no other gray (wheat-rye) bread did I get such a thin crispy crust as I did in French Photo, but I'll post it later, now I can't,
Stern
Quote: NIZA

but otherwise, everything is strictly according to the recipe



NIZ, good health, dear Wheat-rye whole grain gray bread and thanks for the report!

I'm waiting for the photo!
NIZA
Promised photo:
Wheat-rye whole grain gray bread
The bread tastes awesome, really, forgotten taste, the only omission, the next time I'll try to brew malt.
rinishek
Low! what a beautiful bread! well, just do not take your eyes off!
Stern
NIZ, the bread is gorgeous !!!

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