Eastern European wheat-rye potato bread "in 5 minutes a day"

[Do not crush the dough!]

Eastern European wheat-rye potato bread "in 5 minutes a day"

Category: Yeast bread

Ingredients
Warm water	408 (of which 150 g of potato broth)
Dry Saf instant yeast	1 ¼ tsp
Salt	11-15 g.
Mashed potatoes	132 g
Caraway	6 g
Rye flour	72 g
Wheat flour for general use	468 BC

Cooking method

• Recipe from the book "The New Artisan Bread in 5 Minutes a Day".
• Boil potatoes (~ 3 medium-sized pieces) in water without salt.
• When ready, drain the water, save the broth, mash the potatoes.
• Sift both types of flour into a bowl for mixing the dough, add salt, yeast, cumin (I grind it a little with a blender beforehand, because it is more aromatic), mix the ingredients slightly with a spoon.
• Put mashed potatoes on top, pour in water mixed with potato broth.
• Stir the dough with a spoon so that all the ingredients are combined into a homogeneous mass, but do not knead.
• The dough will turn out to be wet, but not liquid, it almost does not hold its shape, but it does not spread either.
• Transfer it to a container greased with vegetable oil, cover it loosely and let it rest at room temperature (about 2 hours).
• The dough fits very well, it increases almost three times from the original volume.
• A piece of finished dough:
• 
• It can be cut up immediately after lifting, but it is better to put it in the refrigerator and use it after chilling. Cold dough is easier to handle and tastes much better when resting in the refrigerator. You can store this dough in the refrigerator for up to 9 days.
• Do not crush the dough! This cooking method allows as much gas to build up in the dough as possible. The kneading knocks it out of the dough and the bread can turn out to be dense.
• On the day of baking, dust the surface of the dough with flour, cut off a 450 g piece (approximately the size of a grapefruit). Quickly arrange into a ball, stretching the surface of the dough to the bottom on all sides, turning the ball in your hands (I have an oblong bread to fit into a baking dish).
• Line the baking sheet with baking paper, put the workpiece on it, cover it loosely with foil, let it rest and rise for about 60 minutes.
• I baked my bread in a thick-walled roaster according to the following scheme:
• 30 minutes before baking, preheat the oven to 230 C with a baking pan and a lid to it.
• Cut the bread 1.2 cm deep with parallel cuts through the loaf (I cut randomly).
• Put the bread directly on the baking paper in a preheated saucepan, close the lid.
• Oven for 30 minutes under the lid, then remove it and bake without it for 10-15 minutes until golden brown.
• Here's a cutaway bread:
• 

The dish is designed for

for 2 loaves ~ 490 g each

Time for preparing:

Dough mixing - 5 minutes, dough ripening - 2 hours at room temperature and about 8 hours in the refrigerator

Note

The authors bake bread as follows: preheat the oven to 230 C for 20-30 minutes with an empty metal tray for water and a baking stone. Place the bread on a hot baking stone. Pour 1 cup of hot water onto a serving tray. Bake for 30-35 minutes until golden brown.

Before baking, you can grease the surface of the bread with water and sprinkle with additional caraway seeds, then make cuts.

The dough can be prepared with fresh yeast, 10-11 g is enough for this portion. Dissolve them in liquid beforehand, and then mix with flour.

If the mashed potatoes are dense, so that there are no lumps in the finished dough, stir it with a little water or broth, put according to the recipe, and then add to the flour.

Traditional advice for bread without kneading: when preparing dough for the first time, I recommend not pouring in all the water at once, but leaving 30-50 ml, stir the dough and see how moist it turns out, only then add the remaining water. Flour is different, it absorbs water in different ways, therefore, in order not to get too thin dough and not have to add flour, it is better to "play" with water.
The dough is wet, while working with it, sprinkle the work surface with additional flour.

This recipe makes good tasty homemade bread, very aromatic thanks to caraway seeds and potatoes. Suitable for sandwiches and first and second courses. Keeps fresh and soft for a long time. Good-quality bread! 🍞

[Anna]

Annawhat a wonderful bread! I can smell the aroma! Holey, fluffy! You can't look at the cutter without drooling at all! Lovely!

[Svetlana]

Svetlana, thanks for stopping by for bread!
And appreciated its taste and aroma!
I would be glad if the recipe comes in handy!

An interesting recipe and wonderful bread. I'll take it to your bookmarks.

[Angela]

Thank you, Angela!
Quick bread helps out so much sometimes, but here, in my humble opinion, there is also a successful combination of ingredients, it turns out deliciously.

[Anna]

Anna, you bake wonderful bread! My favorite Šumava bread is very similar to this one, also potatoes, rye and wheat flour, caraway seeds (something else), so I can well imagine the taste and smell of your bread!

[Anise]

Anise, Anya! I also bake this kind of bread. He is really super!
Girls! Bake everyone! Necessarily! in my opinion this is one
from the most successful recipes from this series

Anna, after the dough has stood for 2 hours, should it be kneaded before putting it in the refrigerator?

[Natasha]

... after the dough has stood for 2 hours, before putting it in the refrigerator, it needs to be kneaded?

Natasha, authors insist on not crunching such a dough!
And I, after reading, however, in other sources, that there is such a thing as "gluten fatigue", sometimes I allow myself to knead before sending it to the refrigerator, it rises there again.
But this is not a recipe !, exclusively my desire.

[Vika]

... It is one
from the most successful recipes from this series

Vika, as they say, +100! I totally agree!
There are already two of us! Hurrah!

... My favorite Šumava bread is very similar to this one, also potatoes, rye and wheat flour, caraway seeds (something else), so I can well imagine the taste and smell of your bread! ...

Irina, Thank you!

Annushka, thanks for the delicious bread. Made from half a portion, the dough, in my opinion, turned out to be a little denser than necessary. I will add more liquid next time.



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In the section, you can see that it is not very perforated, but very tasty I can't make cuts yet, I'll learn it)) I noticed in the photo that the potatoes did not mix until the end, but when you eat, you don't feel it at all))

[Sivana]

Sivana, what a beauty! This is bread! Good, very good!
I'm just speechless at the computer here!
I really liked how it turned out, and the crumb is fluffy, and the bun is delicious!
Thank you very much, I am pleasantly delighted with your bread!

[Anise]

Anise, and how much live yeast is required ?! And what about them ?! Mix with liquid ?!

And on the contrary, I got a lot of liquid)))) But ... the bread is really very tasty !!! I could not resist, I cut it hot



It can be seen that the dough was liquid and the structure was not the same. I hope it will be better next time. Anna, I have a request, take a picture of the dough before molding after the refrigerator, if you are still baking, in order to understand what density the dough should be after cold proofing. And yet, if the dough has been in the refrigerator for several days, do you need to crush it. Although I just looked in, the other half is calmer. But I still want to add flour. And I also join Musenovna about live yeast. I took 11g for this amount of flour, diluted it in whey (instead of water, I was going to bake another bread) and immediately added everything else. Usually I put the dough for 20-25 minutes, and then I start mixing.I threw in some questions)))

[Naataa]

how much live yeast do you need?

10-11 g will be enough, stir them in liquid and then pour this solution into flour.

I have a request, take a picture of the dough before molding after the refrigerator, in order to understand what density the dough should be after cold proofing. And yet, if the dough has been in the refrigerator for several days, do you need to crush it. Although I just looked in, the other half is calmer. But I still want to add flour. And I also join Musenovna about live yeast. I took 11g for this amount of flour, diluted it in whey (instead of water, I was going to bake another bread) and immediately added everything else. Usually I put the dough for 20-25 minutes, and then I start mixing. I threw in some questions)))

I still have such a photo of the test after the refrigerator, so you can see, Natasha?
When I cook according to this recipe again, I will definitely take another picture just in case.



Please do not add flour to the already confused dough, it is better, when you cut, sprinkle the work surface with flour and your hands too. I look at the photo of your bread crumb, and I can't say that there is a lot of liquid in the dough, for me it is just right, and definitely not a lot. The dough according to this recipe turns out to be moist, it should not be "kolobok"!
And next time you try not to use whey, but water and a decoction of potatoes, as in the recipe.
You put in the correct amount of fresh yeast, everything is fine here, and you diluted them in liquid, everything is also correct.
You definitely don't need to crush the dough from the refrigerator!
In general, the authors do not recommend crunching the dough, I answered this question above (answer # 8).

But in general, you have got a good bread, Naataa!
It can be seen that they cut it hot, and if it had completely cooled down, the crumb would have finally formed.
You are well done! And thanks for the photo!

Thank you, Anna, I understand.
At the expense of the photo, I meant when I put it on the table before molding)))) It looks like I have a container, but my cutters are completely different. I feel I'm already fooling you))))

[Natasha]

Usually I put the dough for 20-25 minutes, and then I start mixing.

Natasha, and you and this bread did that?
Just for the preparation of this dough, neither dough nor yeast activation is needed. For this bread, this is superfluous, really.
The authors generally tried to simplify the technology to a minimum: mixed with a spoon, kept for 2 hours at room temperature, and then ripened in the refrigerator.
By the way, the longer you knead this dough, the more finely porous crumb you get.
The dough does not need kneading, the authors say that you need to accumulate in the dough as much gas as possible, and if you crush it, then it will be much denser.
Now I will write this in the recipe, while there is an opportunity to edit.
Natasha, I will definitely take a photo of the dough before shaping when I do it next time.

I baked such bread! And I liked it so much that twice in a row !!!!
One of the most successful recipes in recent years! Included in the top five favorites! Awesome bread to go with everything!
I will print, laminate and keep the recipe at hand! THANK YOU!!!! :

On the second try, I added a spoonful of buckwheat honey and tsp. rast. oils. The taste has softened a little, or something.
Many thanks again for the soft, fragrant, elastic and airy at the same time, with an awesome thin crispy crust, bread !!

Anya, no, she didn't make dough. What I liked about your recipe is that you do not need to activate the yeast or knead the dough)))) + the dough in the refrigerator costs 9 days !!! I often, while I put mine, do not go to the kitchen until 11 pm. Once again, make noise, wake up completely reluctant, and here you can do without a combine, and there will be enough bread for a week)))))

I nevertheless added flour to the rest of it, almost a day before baking. The result is much better than the first time. And the upper notch jerked beautifully.




The oven was heated to 275 grams (and the last one to 250 grams), and as soon as she put the bread on, she twisted it to 230 for 10 minutes, and then 200 until tender. I was afraid that the top would be too hot.Yes, I bake on an inverted baking tray + deep baking tray with water on the first level. There is no stone, the duck is big, in general it has adapted so well.

This time I was pleased with the result, thank you again for the recipe !!!

I also baked. I liked the taste sooo, I will bake some more. Unfortunately, I didn't have time to take a picture, they ate everything quickly.
Thanks for the great recipe.

[Rada-dms]

Rada-dms, oh, what a bread, a handsome man! 🍞 Love it!
Thank you for your heartfelt feedback, I am so glad that I liked the recipe!

Naataa, good bread, but it was revealed how! Cool simple!
I suggest the next time when mixing all the water at once, do not pour all the water, set aside 50 ml, mix, and then look at the test whether it is worth adding all. So adjust the amount of water for your flour and potatoes, there will be a convenient recipe to help you.

Musenovna, I am glad that we tried the recipe and liked it!

Girls, I sincerely thank you for your reviews, bake to your health!

[Anise]

Anise,
Anya, thank you for sharing the bread recipe - very tasty, fragrant and easy to perform)) Gnawed in 1 sitting, you need to put a double portion))



Oh, I forgot to write - I didn't have enough potato broth (I cooked potatoes in the microwave) and I added 40 grams of aged (2 weeks stood in the refrigerator) granular cottage cheese and in the next. if I'm not too lazy to properly knead the potatoes - now the photo shows that they are in pieces

[Antonovka]

Antonovka, Helen, the bread is wonderful! And what a crumb!
Thank you very much, it's so nice to admire the bread!

and mashed potatoes, if anything, you can stir with some water from the recipe before adding to the flour.

[Anise]

Anise,
For "potato" breads I have a bag of dry purchased puree - usually I do it with it - and then I decided to show off

[Lenochka]

Lenochka, most importantly, your bread (can you use "you"?)

[Anise]

Anise,
With me and you need to) I still really liked the delicate taste of cumin in this bread

When mixing, I added a little more water. The first half was baked for 4 days, the second for 8.
I liked the taste for 8 more, but the one that baked for 4 was eaten very quickly. So on the 8th day, for some reason, the dough was a little thinner than 4 and 8 more holes.
I support Antonovka about cumin.
So thanks again for a very nice recipe.

[Musenovna]

Musenovna, Katyusha, what an interesting piece of bread!
Did you bake it on the 8th day? And I have not been able to store the dough for so long.
The dough liquefies, I dare to assume, because the gluten "gets tired" during long-term storage and weakened.
Thank you for sharing your observations and for the photo of the bread too
The aroma of caraway is somehow especially suitable for this test, in solidarity with you girls!

[Anna]

Anna, exactly 8. To be honest, somehow there was no time to bake, and it was interesting how such a long cold fermentation affects the taste.
How to avoid this "gluten fatigue" ?! And how does it affect the future bread ?! But the holes are bigger and the taste is more interesting.
In general, I try to put less yeast than it should be according to the recipe, because there is a yeast flavor that I do not like at all and, as I think, spoils the taste of bread and yeast baked goods. Although in this case I put 9-10g. Alive.

... how to avoid "gluten fatigue" ... and how does it affect future bread?

It seems to me in the case of this technology - in no way, you see, the authors insist that the dough in no case be squeezed.
About the influence on the future bread: if the gluten has already weakened, then it is unlikely that we will get a rounded "bouncy" such a loaf at the exit, the workpiece most likely will not keep its shape, and the baked goods may "spread" and turn out flat.
For myself, I decided that it is better to knead a new portion once again than to store the ready-made dough for a long time. I notice that already on the third day from the kneading it (in the refrigerator) begins to settle little by little, and not so elastic to the touch. Therefore, I try to bake in a day and a half or two from kneading the dough.I really like everything at this stage - both the taste, and working with it, and how the finished baked goods look afterwards. (this is just my humble opinion)

[Naаtaa]

... I have a request, take a photo of the dough before molding after the refrigerator,

NaаtaaNatasha, just in case, photographed the dough at all stages of preparation.

Freshly kneaded dough:


Further in order: just kneaded dough in a storage container, dough after 2 hours at room temperature, dough after a day in the refrigerator.
I didn't cheat anything, as the dough came up, put it in the refrigerator, 3 photos show that during storage in the cold the "holes" in the dough became larger.



The surface of the dough from the refrigerator (still in the container):


Dough on the work surface (here 430 g):




Gathered the dough from the edges to the center, turned it over, rounded it, put it on the proofer:


I was in a bit of a hurry, so the cuts are simple, sorry that it was not quite an exhibition sample, but still delicious. Today I baked on a preheated baking stone at 230C for 35 minutes:



I hope it will be more convenient to cook with detailed photos.

[Anya]

Anya, I also kneaded the dough for this bread. I'll bake tomorrow!

[Anise]

And today I will finish the remaining portion And put some white bread in the refrigerator - I have not finally decided which one
Anise, Anya, can you advise? While it seems to have stopped at yours Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

[Anya]

Anya, I also kneaded the dough for this bread. I'll bake tomorrow!

Vitalinka, Hurrah! , I wish you delicious bread! 🍞

Anya, can you advise? While it seems to have stopped at yours Rustic Bread (Pain a l'Ancienne Rustic Bread) Peter Reinhart

Lenochka, great choice! This is delicious bread! It can be cooked without whole grain flour, it will be pure white wheat. If vegetable (olive) oil is not added to the dough, then excellent baguettes are obtained from it. The dough will not be dense, but these stretching-folding every 10 minutes will "tighten" it three times. I really like this recipe, I keep coming back to it. Good luck! There will be questions - I'm in touch!

[Anise]

Anise,
Oh, such a large selection is obtained. Thank you, Anyuta for your help!

[Anise]

Anise,
Anya, yesterday I baked a soul mate - it came out less perforated and more moist. By the smell yesterday it seemed that a subtle smell of muffin was added to the caraway seeds.The husband said that he liked the second bread more) And I both)

[Antonovka]

Antonovka, Helen, a multifaceted dough turns out - each subsequent baking gives different shades of taste! Thanks for the details! Delicious baking!

[Anya]

Anya, thanks for the delicious bread!
It turned out to be not very beautiful for me, but very tasty

🔗 🔗

[Vitalinka]

Vitalinka, very nice bread! Directly my brother from the first post!
I am very glad that I liked the taste of the bread!
I see that you were putting him in the basket, and it turned out to be a very interesting drawing! I'll have to uncover my own, otherwise I haven't used them for a long time. Did bread lag behind her normally? What do you sprinkle on the basket? Somehow I will definitely try to do it as well.
Thank you, dear, I admired your bread with pleasure!

[Anya]

Anya, Thanks for the kind words!

The bread is really delicious! She put it in a basket, sprinkled it with flour. Nothing stuck.
And I also baked landmines for the central heating system, they turned out superb, only there is no photo.
Thank you again for the wonderful recipes!

[Anise]

Anise,
Anya, yesterday I put a portion All from the same flour that the photo showed and the same yeast - so it grew in 2 hours that I had to put it in the refrigerator already in a saucepan So I think - a whole portion today what to do? And this time I was not too lazy - I crushed the potatoes with the Ikeev potato press

[Lenochka]

so my dough grew in 2 hours

It means that everything is ok with yeast and flour.
Lenochka, my bread often triples in volume during proofing, I catch it at the lid, strives to escape. And sometimes only 2-2 times with a little rises. I do everything strictly according to the recipe using the same flour and yeast. I can not determine in any way what influences the "germination" in such a way, other things being equal.

[Anise]

Anise,
Anyuta, take it. I did it from half a portion.
The incisions are not yet very successful, they do not open like you and Vitalinka. But I also cut before proofing, if after, then everything shrinks



I already look forward to how tomorrow morning I will crunch a crust

Excellent bread! Anya, thank you! I will definitely try.

[Lenochka]

Anyuta, accept

Lenochka., the bread is just handsome! Ruddy, appetizing 🍞!
I, too, would now enjoy a piece of your bread with pleasure!
Yes, I make the cuts after proofing, but you did well "before", and the drawing is very clearly visible!
Thank you, Helen, I enjoyed admiring the beautiful bread!

[Tanyulya]

Excellent bread! Anya, thank you! I will definitely try.

Tanyulya, Tanya, thanks! I will be very glad if you like the bread!

[Anise]

Anise , Anya! And I got such a curly one:


Thanks for the interesting recipe, simple and delicious! Crust crunches, crumb ... ... what does he do, crumb when eaten? ..., it turned out to be a wonderful, fragrant, delicious bread !!!
Thank you,

[Olenka]

Here is a handsome curly!
Olenkawhat a good bread, I want to break off a piece, it looks so appetizing! Lace crumb!
So you can't say that the dough was not kneaded, right? Such a crumb is pleasant for this bread!
Thank you very much for the photo! The beauty!

[Anise]

Anise,
Anya, and this is today's morning handsome from the second half of the test. I noticed that the bread from the rest of it turns out to be more moist for some reason

[Antonovka]

Antonovka, Helen, bread is an incomparable beauty!
What a crust he has! Successful for the glory of bread! Well done!