Wheat-rye bread with seeds "Scandinavian"

Category: Sourdough bread
Wheat-rye bread with Scandinavian seeds


rye sourdough 200 g
wheat flour 270 g
whole wheat flour 40 g
milk 180 g
vegetable oil 1 tbsp. the spoon
honey 1 tbsp. the spoon
sugar 1 tbsp. the spoon
salt 1 tsp
sunflower seeds 1 tbsp. the spoon
flax seeds 1 tbsp. the spoon

Cooking method

  • Put leaven, flour, milk or water (for fasting), butter, salt, sugar, honey in a bucket of a bread machine.
  • Pour seeds + flax into the dispenser (I previously fried them a little).
  • Mode \ "usual dough with raisins \". After the stop signal, leave the dough to come up for 2 - 2.5 hours sometimes I put the bucket in the refrigerator (if there is no time at all)
  • Baking mode 1 hour.
  • She baked with milk and water.
  • If time permits, you can put the dough (sourdough + 110 grams of wheat flour from the recipe + liquid), mix on the dumplings mode and leave for a couple of hours. Then add everything according to the recipe. The bread is always good.

Time for preparing:


Cooking program:

ordinary dough with raisins


Delicious fragrant bread. No pronounced sourness. Recipe from the magazine \ "grocery school \" collection of recipes 15 (143) August 2012. In the original bread by leaps and bounds.

You have got a beautiful bread! I bake rye bread all the time, I haven't tried it with milk, what does it give?
Thank you. What milk gives, I honestly don't know. It seems to me that the bread is more magnificent, higher

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