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Wheat-rye ciabatta

Wheat-rye ciabatta

Category: Yeast bread
Wheat-rye ciabatta

Ingredients

Dry yeast 1 tsp
Wheat flour 200 BC
Rye flour 50 g
Salt 3/4 tsp
Panifarin 1 tbsp. l.
Dried onions 1 tbsp. l.
Water + sour milk 250 ml.
Vegetable oil 1 tbsp. l.

Cooking method

  • We put everything in a bread maker.
  • Add about 200 grams of liquid.
  • We turn on the program "Pelmeni". After the end of the batch (20 minutes) - add the remaining liquid and turn on the batch again.
  • 1 minute before the end of the program, add a tablespoon of vegetable oil and almost immediately turn off the program, this is done so that the walls of the mold are greased with oil and subsequently the dough easily falls out of the mold.
  • If the bun stops at the edge, then it is better to immediately remove the shovel from the mold.
  • Leave the dough to rise for 2 hours.
  • Sprinkle flour on the table and dump the matched dough onto the flour. Sprinkle the dough with flour on top and shape the loaf, carefully bending the edges to the center. Very carefully so that the air does not come out of the dough.
  • Fold the dough into a mold, cover with cling film and leave to proof for 1 hour.
  • We bake in the oven
  • - at 250 degrees 10 minutes
  • - at 220 degrees for another 15 minutes.
  • Cool on the wire rack.
  • My wife said not to cook this anymore.
  • Because they ate half a roll in one sitting and could not stop. If you cook such bread, then we will get fat quickly ...

Time for preparing:

5:00

Cooking program:

Kneading the dough + baking in the oven

Admin

Well, now we switched to an oven with baking - and the result pleases everyone

On the subject of "getting fat", it will pass quickly, your bread is more satisfying, you don't need to eat a lot of it, and if you follow this rule, everything will be OK!
diza67
Sergey, thank you very much for the recipe! In the morning I kneaded without problems in the combine, for about 4 hours the dough rose, while I ran around the shops. 30 minutes of proofing in the airfryer, and 30 minutes. baking! Yummy! When kneading, the dough was embarrassing - like pancakes, but the result !!! Weightless and airy! Instead of onions, I put 1 tbsp. l. green cheese with fenugreek, which gave the bread a nutty flavor. It looks like our family has another favorite bread. THANK YOU!
Sergey Kornilov
Can you share the photo?
We now also have this bread in our favorites. Weightless, soft, but with a crispy crust and huge holes.
diza67
Unfortunately not. Yesterday the main photographer slept with me, and today there is nothing left of the bread. I promise to do it next time, hopefully soon!
Tumanchik
Thank you so much for the awesome recipe. I liked the dough and the process and the result very much!
Wheat-rye ciabatta
Sergey Kornilov
To your health!
Great result!
 

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