Wheat-rye bread on kefir with custard malt

Category: Yeast bread
Kitchen: Russian
Wheat-rye bread on kefir with custard malt

Ingredients

Yeast Sef-Levure fast 10g (must be dissolved) or Saf moment 2 tsp.
Warm water for yeast 100 ml
Kefir 150 ml
Rye fermented malt 2 tbsp. l.
Boiling water for brewing malt 100 ml
Sugar 1 tbsp. l.
Salt 1.5h l
Vegetable oil 2 tbsp. l.
Wheat flour Makfa 300 gr.
Rye flour 250 gr.
Coriander 1h l.

Cooking method

  • I changed the bookmark rule in Panasonic ... I poured the pre-diluted yeast first, then everything according to the list ... flour into water... I refused the "rye" regime ... I decided to try the "main fast" but set the scapula as for rye ... When mixing, I did not add anything except a bit of vegetable oil ... I went up well ... the roof is a sore spot, ourselves see ok ... For beauty, greased with egg white and put in the oven 200g-10 minutes ...Wheat-rye bread on kefir with custard malt Attention! when using "instant" yeast like Saf-moment, water "for yeast" is added to the total amount of liquid ... it is better to replace it with kefir ... total kefir will be 250 ml ...

Time for preparing:

2 hours 10min

Cooking program:

2 (main fast)

Note

I'll cut it tomorrow ...! At night, my wife got up, could not resist cutting it and spun it with milk ... She says she wanted to with honey, but she tried it ... the bread is so delicious that it’s great without honey!

Sabrina
Thank you !
"basic fast" - how long do you bake, there is no rye mode in my stove, and my stove is much more modest
I want to taste your bread
SerValeri
Quote: Sabrina
"main fast"- how long do you bake
According to the instructions 35-40 minutes... + I kept it in the oven for 10 minutes ... everything was baked perfectly!
Quote: Sabrina
there is no rye mode in my stove
It is quite possible to do without it ...!

SerValeri
Quote: Sabrina
I want to taste your bread
Try it ...! Those who don't have malt can do without it ... it will be lighter ...
Sabrina
Another question is possible! How many batches are in your short program, one, two?
SerValeri
Quote: Sabrina
How many batches are in your short program, one, two?
Kneading one !!! 15-20 min. (according to the instructions) but, just in case, after kneading the bun, I took out the spatula .. just the first time I baked rye in this mode - I was reinsured ...
Sabrina
Well, now I've asked the spec and I will definitely show you.
SerValeri
Quote: Sabrina
bake and will definitely show.
I'm waiting with interest ... Good luck ...
Tumanchik
Valery put the dough on the bread. I'll bake in the oven. Maybe you experimented with it further? The gingerbread man turned out to be very dense. SAf-instant yeast. I took 250 kefir. Maybe add some more water. How much distance? So far I pushed into the micra at 30 degrees for 45 minutes. Tell me what? If I don’t have time to get an answer, then I will reprimand the result.
SerValeri
Quote: tumanofaaaa
Maybe add some more water
What is the total amount of liquid?
Tumanchik
Quote: SerValeri

What is the total amount of liquid?
100 boiling water in malt and 250 kefir in dough = 350
SerValeri
Quote: tumanofaaaa
100 boiling water in malt and 250 kefir in dough = 350
So everything is correct, but maybe kefir is not water, you could add a little water looking at the kolobok ... although I realized it was too late)
Quote: tumanofaaaa
So far I pushed into the micra at 30 degrees for 45 minutes. Tell me what?
I had a rise on the bread maker according to the program for about an hour (as indicated in the instructions) and baking for 40 minutes.
Tumanchik
Quote: SerValeri

So everything is correct, but maybe kefir is not water, you could add a little water looking at the bun ... although I realized it was too late) I had a rise on the bread maker according to the program for about an hour (as indicated in the instructions) and baked goods for 40 minutes.
after 45 minutes the dough rose. but I added another 50g of serum. in!!! the very thing! seychps leave for another 45 minutes. I will form a loaf and another 40 minutes. and then into the oven. then I will share my opinion. added spices: a bit of fennel, a bit of coriander, a bit of caraway. And honey instead of sugar. SMELLS !!!!!! Thank you Valery for the quick response and support!
SerValeri
Quote: tumanofaaaa
Thank you Valery for the quick response and support!
It's my pleasure! I will wait for the result .. I have never baked in the oven
Tumanchik
Quote: SerValeri
... I never baked in the oven
And I'm in a bread maker ...
Tumanchik
And when to lubricate with protein?
SerValeri
Quote: tumanofaaaa
And when to lubricate with protein?
At the end of baking, I took it out, smeared it with whipped (fork) protein, a culinary or any other brush - (a brush for hair coloring came up), my wife did not see ... and +10 minutes for 200g in the oven .. it is just that you cannot get such a ruddy in a bread machine. ..) but it's easy in the oven!
Tumanchik
Quote: SerValeri

At the end of baking, I took it out, smeared it with whipped (fork) protein, a culinary or any other brush - (a brush for hair dyeing came up) my wife did not see ... and +10 minutes for 200g in the oven .. just in a bread maker you can't get such a ruddy one. ..) but it's easy in the oven!
Remember
I remembered the olive oil on the basil. greased and in the oven. think 2 tsp a bit too much yeast. can be reduced to 1. Or try it without proofing.
SerValeri
SerValeri,
Quote: tumanofaaaa
after 45 minutes the dough has risen.
Quote: tumanofaaaa
now I'm leaving another 45 minutes... I will form a bun and another 40 minutes. and then into the oven.
Not much time? I got a proofing hour!
SerValeri
Quote: tumanofaaaa
I remembered the olive oil on the basil. greased and in the oven
Is it like egg white instead?
Tumanchik
Quote: SerValeri

Is it like egg white instead?
with the proofing, it was definitely overdone. I completely forgot about a lot of yeast. I always bake with small and last longer. Well, nothing - let's take into account. I liked the recipe. the bread is ripening. I smeared it with oil, but next time I will grease it with protein for shine - I read it late. I'll take a picture tomorrow and try together
SerValeri
Quote: tumanofaaaa
I'll take a picture tomorrow and try together
We are waiting!
Tumanchik
Quote: SerValeri

We are waiting!
Oh Valery! I promised a picture, so I can't answer. But it doesn't work to take a picture - the kid stole the unit for the holidays. And she promised and a debt hangs on my heart. I'll just describe it in words! Okay?
The recipe itself pleased, but since it was baked without HP, then once is not enough to achieve a result. I put a little spice and put in and baked a little, and a lot of yeast for such a fermentation time. In short, delicious, I liked it. But for perfection it is necessary to repeat it taking into account mistakes. Therefore, next time I will accurately report. Thanks for the recipe. I liked it for its simplicity and lack of additives. It just needs to be adapted for the combine and the oven! And I advise all owners of HP to cook!
Tumanchik
Well, here I am with the report! Wheat-rye bread on kefir with custard malt
Wheat-rye bread on kefir with custard malt
The word of honor is MY bread! Everything I love. True, I threw in a lot of spices, but mine are still eating! And I know what I love black bread with (crust) - with a soft ice cream! Thanks for the recipe! MOST THAT!
SerValeri
Quote: tumanofaaaa
The word of honor is MY bread! Everything I love.
Quote: tumanofaaaa
Thanks for the recipe! MOST THAT!
I am glad that everything worked out With spices, do not overdo it, it can quickly get bored
maks592
Ahhh ... where is everything? Now....

Wheat-rye bread on kefir with custard malt
Wheat-rye bread on kefir with custard malt
PySy: This is what I did!
Tumanchik
Quote: SerValeri

I am glad that everything worked out With spices, do not overdo it, it can quickly get bored
That's it - now I bake this bread every three days. The spices had to be reduced, as well as honey (I added it) - literally everyone was raped. I counted the composition for its shape and calculated the proofing time correctly. It turns out great! Yes, at first it seemed a little thick to me (remember - I also added liquid), but now I don't add it - I bake it according to the recipe. Quite satisfied! The cramp does not crack and the loaf is even. Thanks for the recipe again!
SerValeri
Quote: tumanofaaaa
Thanks for the recipe again!
I was sure that everything will work out for you!
Masha Ivanova
Irina, Tumanchik! Can you tell us everything in numbers, calculated for the oven? And all the quantities and time of kneading, proofing, baking in the oven and oven temperature. With or without ferry? Valery! Is it okay that I ask Tumanchik? I just really liked the recipe, and I like to bake bread, especially with rye flour, in the oven.
SerValeri
Quote: Masha Ivanova
Valery! Is it okay that I ask Tumanchik? I just really liked the recipe, and I like to bake bread, especially with rye flour, in the oven.
I'm just glad that the recipe has found its place in the oven! I also want to try now and I have an excellent Bosch oven
Tumanchik
Quote: Masha Ivanova

Irina, Tumanchik! Can you tell us everything in numbers, calculated for the oven? And all the quantities and time of kneading, proofing, baking in the oven and oven temperature. With or without ferry? Valery! Is it okay that I ask Tumanchik? I just really liked the recipe, and I like to bake bread, especially with rye flour, in the oven.
Elena, I'm sorry I didn't answer. Messages did not come to see. It's too late to see, and I haven't baked this bread for a long time. You, if someone did not immediately respond, write in a personal. I apologize.
Masha Ivanova
Tumanchik, Irina! I am patiently waiting.
Tumanchik
Quote: Masha Ivanova

Tumanchik, Irina! I am patiently waiting.
Helen, I do not find any differences in the proportions of a bread machine or an oven at all. There are hearth or fom bread. This one seems to be shaped, but I won't say for sure. At the time of my comments, I was just starting to bake. And, to be honest, now my bread doesn't seem so beautiful to me anymore. But if you need it exactly, then I will try to bake it in the near future for your sake.
Masha Ivanova
Irina, thank you!
Jennie
Thanks for the recipe! It turned out very well, but in terms of liquid, I was still guided by the moisture content of the kolobok and the calculation given by Admin, it seems, the moderator. I don't know, woman or man))) For 400 grams of flour, 280 ml of liquid. Based on this, I splashed another 50-60 milliliters. Now, it turned out perfect. And so, it was definitely dry. The bread maker was kneading straight ahead

Wheat-rye bread on kefir with custard malt
Admin
Quote: Jennie
Admin seems to be a moderator. I do not know, woman or man)))

You can find out if you look at the avatar - like there is a woman

Good health, good bread, the lesson on the kolobok is learned
Jennie
Admin, thank you))) Yes, anything can happen, so I probably didn't say it =)))
By the way, the family really liked the bread. And your advice came in handy, perhaps the first time. The rest of the recipes were always done strictly by the gram, but here strong doubts arose.
ASTRA
I baked bread according to the recipe, on program 2. Plus, I added about 100 ml of kefir to everything, since the dough was very dry, even the bun was not formed. Wheat-rye bread on kefir with custard maltWheat-rye bread on kefir with custard malt

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