home Homebaked bread Bread recipes Kefir bread Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)

Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)

Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)

Category: Yeast bread
Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)

Ingredients

For 1 kg:
Kefir (fermented baked milk) 200 g
Water 160 g + 1 tbsp. l.
Peeled rye flour 250 g
Wheat flour 1 grade 190 g
Whole-ground rye flour "Garnets" 60 g
Fine salt 1.7 tsp
Sugar 2 tsp
Malt 2 tsp
Pressed yeast 10 g
or
dry 2 tsp
Lemon acid on the tip of a knife
Sunflower oil 2 tbsp. l.
Sunflower seeds
for sprinkling 2-3 st. l.

Cooking method

  • I worked on this recipe for a very long time: I changed the composition of the flour, the ratio, and reduced the yeast. And the goal was to get bread, close to the taste of the usual store "Ukrainian". In addition, I wanted the top to be decent.
  • The best result is obtained with the fast setting for whole grain bread. Since I remove the shoulder blades immediately after kneading, there is no kneading, the bread is allowed to stand for 1 hour 10 minutes. This is enough for him. On the rye program, the top of the bread falls off, because the proofing there is much longer.
  • It seems to me that sprinkling with seeds also plays a role. No cracks or dents appear.
  • Try this simple but delicious bread.
  • Cooking.
  • Mash the pressed yeast with 50 ml of water (from the norm), add sugar and 3 tbsp. l. flour of 1 grade. Leave to activate for 15 minutes.
  • Sift flour of 3 types.
  • Pour the activated yeast into a bucket of a bread machine, pour in the remaining water, fermented baked milk or kefir. Add citric acid, malt, add sifted flour. Put salt on top, pour in vegetable oil on the side.
  • Switch on program No. 3, “Bread weight” - 1 kg. Set the fast mode using the Crust Color button. The display will show the baking time: 2:41. Click the "Start" button.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • Kneading starts after 5 minutes warm-up. The "kolobok" is formed quickly. Here is his view in 5 minutes.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • In the middle of kneading, the bun becomes sticky, puddles of dough appear under it in the area of ​​the shoulder blades. If they are not there, you should add 1 tbsp. l. water.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • After the end of kneading, carefully lifting the dough, take out the shoulder blades, level the top of the bread, moisten with water and sprinkle with seeds.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • The dough grows 2.5 times. This is how it looks 15 minutes before baking.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • After the signal of readiness, take out the bread, cool on the wire rack.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • Bon Appetit.
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)
  • Rye-wheat bread with kefir with malt and whole grain flour (Polaris PBM 1501 D)

Cooking program:

No. 3. Whole grain fast

Note

The Polaris bread maker has the ability to bake 2 loaves of bread in small buckets. Divide the number of ingredients by 2. In the second bucket, I bake wheat bread. I like this recipe by Elena Bo:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

Galleon-6
Shelena
Elena, Thank you!
Pony
Shelena, Elena, thanks for the recipe, the bread is wonderful, sour, moderately moist, soft-fluffy and does not stale for a long time. I didn’t manage to photograph it, but I will repeat it without fail, then I will post the photo. Thank you
Shelena
Tatyana, thanks for the tip! I am very glad that you liked the bread. Bake to your health!
Shelena
Here is the layout of this bread for a loaf of 500 g

For 500g:

Kefir / fermented baked milk - 100 g
Water / milk - 85 g
The oil grows. - 1 tbsp. l.
Millet flour. 1st grade - 100 g
Peeling rye flour - 140 g
Rye flour c / z - 30 g
Fine salt - 3/4 tsp.
Sugar - 1 tsp
Malt - 1 tsp
Pressed yeast - 5 g
Lim. acid - on the tip of the knife.

Mode No. 3 Whole grain. Quick. Remove the paddles immediately after mixing. The top can be sprinkled with seeds.
tuskarora
Lena, when you make white with semolina from Elena Bo in the second bucket, do you lay the full rate, or do you count?
Shelena
Lena, I count: I halve the ingredients.
tuskarora
I realized thanks.
terceliya
Thanks for the recipe. I just wanted to warn you that if the kefir is thick, like mine, then there may not be enough water. 5 minutes after the start of the kneading, I didn't even have a hint of a bun. Just flour and flour. I had to add about 40 ml of water. It became more like what is in the photo.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers