Rye-wheat bread 75/25

Category: Sourdough bread
Rye-wheat bread 75/25

Ingredients

Rye flour 100
Wheat flour 100
Rye sourdough 400
Water 150
Salt 1.5 h / l
Honey 35-40gr
Fermented malt 2 tbsp / l
Dry sourdough (rye) at will 1 tbsp / l
Olive oil 2 tbsp / l
Caraway 1 h / l
Ground coriander 1 h / l

Cooking method

  • Sourdough (semi-finished product) from here
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
  • We take 2 tablespoons of the semi-finished product (it turned out 60 grams), add before 400 grams of flour and water equally. We leave it up twice.
  • dissolve honey, salt, oil (mix) in water
  • Then we make a batch on the "PIZZA" program with all the ingredients (10-15 minutes helping the stove with a spatula).
  • After that, we do proofing in the Panasonic service mode 1h20min - 1h30min or until it rises twice.
  • Baking in manual mode 1h5min-1h10min.

The dish is designed for

700 gr.

Time for preparing:

from 7 to 11 hours

Cooking program:

pizza-service mode-baking

Note

PySy: If you do not add dry starter culture, it is possible a little bit reduce the amount of liquid. (3-5 grams)
In the photo there is bread in which water is 155 grams (the roof sagged a little, so I write 150g of water in the recipe)
Rye-wheat bread 75/25
This is my first recipe, so I would like to hear feedback if someone dares to reproduce it!

Rada-dms
maks592, looks very attractive for me - I always choose this! Have you developed a recipe?
maks592
Well, here the word was developed is not very applicable ... I read several recipes and collected them on the basis of them ... but most of all I used the recipe for 50/50 wheat-rye bread in the "development".https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0 Therefore, I do not pretend strongly to authorship.
Rada-dms
maks592, well, the work is done! You can say a Ph.D. thesis if you draw analogies! and not far from the doctor's office!
I'll try to bake it, but a little later! I will report.
maks592
Quote: Rada-dms
I'll try to bake it, but a little later! I will report.
THANK YOU!
maks592
I baked it again yesterday. It seemed like a thin gruel - I added a couple of tablespoons of whole grain (wallpaper) wheat flour. Got up worse ... about 1 cm lower. the pores have become smaller, but the bread is generally good, soft. (but also climbed longer)
Nike997
Hello!
Can you please tell me what is this "Panasonic service mode"? I have a ZB2502.
Thanks for the answer.
maks592
Quote: Nike997
Can you please tell me what is this "Panasonic service mode"? I have a ZB2502.
I also have 2502.
We plug it in, then press simultaneously "menu" + "crust color" + "start"
The screen will show ALL segments and symbols. Then we press "size" on the screen there will be a plug (network) symbol with a lightning bolt.
The stove will squeak several times and begin to maintain 35 degrees inside itself.
To exit, press the "stop" button
maks592
If you use unfermented malt, then 130 ml of water is needed. (I wonder why?)

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