Rye-wheat bread based on kvass wort concentrate

Category: Yeast bread
Rye-wheat bread based on kvass wort concentrate

Ingredients

Kvass wort concentrate (KKS) 3 tbsp. l
Wheat flour, premium 165 gr.
Peeled rye flour 240 gr.
Salt 1.5 tsp
Vegetable oil 1.5 tbsp. l
Water (I have a potato broth) 230 ml.
Boiling water 50 ml.
Honey 1 tbsp. l
Dry yeast 1.5 tsp
Coriander 0.5 tsp
Caraway 0.5 tsp

Cooking method

  • Pour boiling water over CCS, coriander and cumin. Cool to room temperature. Put all the ingredients in a bucket of HP according to the instructions (I have liquid first, then flour). Kneading for 25-30 minutes, proofing until doubled, baking for 1 hour. Sprinkle with sesame seeds 5 minutes before baking.
  • Since I have a stove with a manual mode, I programmed it according to the following algorithm:
  • Preheating 0
  • Mix No. 1 10 minutes
  • Rest 0
  • Mix No. 2 20 minutes
  • Ascent # 1 60 minutes
  • Kneading No. 3 0
  • Ascent # 2 0
  • Mix No. 4 0
  • Ascent # 3 0
  • Baking 60 minutes
  • Keep warm 0
  • Temperature at first rise 30 degrees
  • Temperature at first rise 0
  • Temperature at first rise 0
  • Baking temperature 150 degrees
  • Rye-wheat bread based on kvass wort concentrate
  • Rye-wheat bread based on kvass wort concentrate
  • Rye-wheat bread based on kvass wort concentrate

Time for preparing:

2 hours 30 minutes

Cooking program:

HP Brand 3801

Note

I found the recipe on the Internet. I counted on a smaller amount of flour. For me, this recipe is a lifesaver, since you can't buy rye malt from us. For some reason, on rye bread, my crust always cracks until I can find the reason. This does not affect the taste of the bread at all.

Admin

Lena, the crumb turned out to be pretty, perforated
Maybe it’s worth adding a drop of water so that the roof does not crack, it’s very tense, cracked
Elven
Thank you. I don’t think it’s a matter of water, because the dough was too thin. The gingerbread man did not even stand next to the one on the photos in "Rye Soviets" (it was not even a gingerbread man, but a brat). I still haven’t gotten any rye bread with an unbroken roof, and the recipes are all completely different Strange ...
Admin

Flax, just now noticed that the bread is rye-wheat. Of course, the dough will be different
Elven
Quote: Admin
just now noticed that the bread is rye-wheat

We really liked this bread. I'll try to experiment a little with the recipe, maybe I'll find the reason for the bursting roof
klera1563
I just baked bread according to your recipe, I want to thank you, I liked it.
The water, however, added and somewhere 2.5 tbsp. l. , I had a very dry bun, I would say crumbs.
It turned out with jambs, but it's my fault. Before baking, I did not look in and did not tweak the dough and the roof turned out with a bump. There are no cracks, everything is in order, I did not see the crumb while it is cooling Rye-wheat bread based on kvass wort concentrate I will bake in the future
Elven
Svetlana, to your health! I'm glad I liked the bread. And for some reason only I can get cracks I will play with the settings
Quote: klera1563
The water, however, added and somewhere 2.5 tbsp. l. , I had a very dry bun, I would say crumbs.
And on the contrary, I had porridge, not a bun.
Tell me later how the crumb turned out.
kanina81
Hello! Is your kvass wort concentrate liquid? I have a liquid one. The instructions say to dilute with warm water. In your recipe - pour boiling water. How to do it better?
Elven
Hello! Yes, liquid. You can dilute with warm water, or you can just 3 tbsp. Add l of concentrate (in this case, replace the amount of boiling water with the same amount of water). Instructions on the concentrate for making kvass.I like boiling water more with spices.
kanina81
Thank you!
Elven
To your health! Unsubscribe later what happened
kanina81
Good!
kanina81
Here is my bread! Somehow much darker than yours. Have not tasted it yet, just baked.
kanina81
I wanted to add photos, but for some reason they were added to my gallery ...
kanina81
I liked the bread very much! Thank you! They have baked it 2 times already. Photos in my gallery, I don't know how to add them here ...
Elven
kanina81, I am very glad that you liked the bread! Do not pay attention to the color of the bread in my photos, they turned out to be much lighter than they actually are
Unfortunately, only you (well, the administration) can see the pictures in your gallery. Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0 how to insert a photo into a message. Everything is very simple. Good luck!
Admin
Quote: kanina81

I liked the bread very much! Thank you! They have baked it 2 times already. Photos in my gallery, I don't know how to add them here ...

I do not see your bread in the forum gallery

Insert according to the scheme:

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kanina81
Rye-wheat bread based on kvass wort concentrate
kanina81
Rye-wheat bread based on kvass wort concentrate

I cut the bread hot, I could not wait for it to cool down, so the cut is not very beautiful.
Elven
Well, now it's a different matter.Good bread turned out, and the top is prettier than mine
kanina81
Now I always bake bread according to your recipe and gave the recipe to my friends, they master it!
Elven
thank you very much for your trust, very nice
And to me "on you"
Yarinka
Good afternoon, bakers !!!! Now I bake bread according to Elven-Lena's recipe ... the recipe seemed interesting and not complicated, I added a little from myself, here they often write "for disposal" so that the good does not disappear - I took pressed 15 grams of yeast and mixed them in cauliflower broth, I finely chopped half of an onion, and there was a piece of cheese with herbs, I decided to grease the protein with the remaining pudding on top and sprinkle it with seeds ...


Added Sunday 05 Feb 2017 05:43 PM

This is how it happened, in the oven the dough rose even more, the roof quickly turned brown, I had to cover it with a falga, and under it the roof was a little blown away, I think I had to bake more, when I took it out, a little donkey, maybe not enough flour ... baked-taste is still decent, tasty. I'll bake it again, but according to the author's canons.

Rye-wheat bread based on kvass wort concentrate



Added Sunday 05 Feb 2017 05:45 PM

Baked Rye-wheat bread based on kvass wort concentrate

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