Spicy loaf (bread maker)

Spicy loaf (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	450 g
Rye flour	150 g
Water	320 ml
Milk	190 ml
Salt	8 g
Natural unrefined sugar	20 g
Dry yeast	12 g
Grape seed oil	10 g
Several types of seeds	125 g
(sunflower, pumpkin, flax seeds, etc.)

Cooking method

• For a 1 kg loaf: (In the recipe, everything was given in grams, I will put it this way too, then I'll tell you what and how)
  
• I gave the recipe in its original form. But you know yourself, you won't run around the markets looking for grape oil, you can use any vegetable oil. I use either pumpkin seed oil or flax seed oil. I have already mentioned that I do not treat flax seeds very much, then often I simply don’t put them, although my husband and sons eat flax seeds with pleasure. I successfully replace natural sugar with ordinary sugar.
  
• And of course, measuring 8 or 12 grams is very difficult, even with an electronic scale.
  
• 12 grams of yeast, this is just 1 tablespoon, I was surprised myself, why not write it right away, but laboratory experiments should be carried out!
  
• 10gr. oil, this is a slightly incomplete tablespoon (measured, of course). Well, according to my measurements, 1 teaspoon holds 6g. salt. I put 1 full teaspoon. I put seeds in equal proportions.
  
• In my HP Tefal, this is program number 2 - quick baked bread. It bakes and rises well, but when I make it smaller, bake in LG, then bake in Basic mode. I just didn't try it in the fast one, the baking time does not coincide, I didn't take a chance.
  

Note

I want to share a recipe for bread that has become part of our family. Somewhere, once I read it in a book, I don't remember which one, I did a little alteration and the bread turned out to be quite tasty. Once I made it for the arrival of guests, praised it and ate it all. I don't like bread with seeds and flax seeds, but this one turned out to be edible even for such a "seed-hater" like me.
The bread has a rather unusual taste, good for sandwiches.
Bon Appetit!

I want to share a recipe for bread that has become part of our family.

Tanchik, do you have too much liquid? For 600 g of flour, you have 510 ml of water and milk according to the recipe. It seems to me that you didn’t succeed in the kolobok. Yes?

Only I don't use the saf moment. As soon as I start working with this yeast, my bread does not come out. They don't like me. I love Lviv or Dr. Otter. Proven and more than once!

And the bun turns out to be beautiful. Rye flour takes a lot of liquid, plus seeds. In general, much depends on flour. I have found the best option and use exclusively Kievmlyn products. But the flour is different for everyone, so everything can be, probably.

[Tanychik]

Rye flour takes a lot of liquid, plus seeds. In general, much depends on flour.

Tanychik, please specify what kind of rye flour? Seeded, peeled or wallpaper? It is the latter that takes the most flour on itself, since it contains a lot of bran.
p.s. please indicate where you are from in your profile.

Сubik! Thank you very much! Just huge for the found slip. I meant 1 tablespoon. Just when I wrote I thought that 1h. l. dry yeast, corresponds to fresh 12g.

So how much dry yeast is in the recipe, please specify.

12 grams of dry yeast = 1 tablespoon

Thanks for the quick response.
For the Fast baking mode, such an amount of yeast may be justified, but for the Basic one it is clearly large.

[Tanychik]

Tanychik, please specify what kind of rye flour? Seeded, peeled or wallpaper? It is the latter that takes the most flour on itself, since it contains a lot of bran.
p.s. please indicate where you are from in your profile.

Zhivchik, it's hard for me to judge what kind of flour Kievmlyn has. Once I asked the seller, she shrugged her shoulders and said: "Flour is like flour, rye." But it seems to me that it is sown, because when I sift it, nothing remains on the strainer, and the flour itself is very clean.

Girls, this morning I put this bread on the baking. I'll come and take a picture of what happened.
And as for the amount of liquid in this recipe. My employee took this recipe, the first time she baked everything worked out, but yesterday I found flour only of Luhansk origin, since I still use old stocks, of which there are not so many, and she could not buy flour from our plant. Brave Donetsk guys with education from places that are not so remote, bought it out and now the plant is selling what they had in their storerooms, what will happen later no one knows, even the sellers of their shops. So, I digress from the topic. She said that the bun turned out to be watery with different flour. She added another tablespoon of flour and everything fell into place. So you need to get used to your torment. Next time, when I bake with a different flour, I will definitely tell you what happened, then I will add more detailed information.

[Tanychik]

It's hard for me to judge what kind of flour Kievmlyn has.

Tanychik, in Kievmlyn, peeled rye is mainly sold.

Cubic, thanks, now I will master the science of uploading photos.
The bread turned out, even got out from the bucket, like a fungus turned out. I strictly ordered her not to touch it until I take a picture.
Not much left from dinner.

That's all you need for baking. She took pumpkin, sunflower, linseed and sesame seeds. Here's a mixture.

And this one just took it out of the bucket, got up well, even got out of the bucket, forming a mushroom-shaped roof. It turned out not very beautiful, in a rectangular shape it turns out more beautiful.

But the taste was not affected. Now it will be devoured.