Rye bread, delicious

Rye bread, delicious

Category: Yeast bread

Kitchen: Russian

Ingredients
water	300-330 ml.
salt	2 tsp
rye molasses (optional)	1 tbsp. l.
apple cider vinegar	2.5 tsp
lemon acid	4 g
rye malt	4 tbsp. l.
Rye flour	250 gr.
rye bran	5 tbsp. l.
wheat flour	250 gr.
panifarin	2 tsp
yeast (saf instant)	8 gr.
sunflower oil (I put mustard oil)	2.5 tbsp. l

Cooking method

• I have a Philips bread maker, so I pour 330 ml of water. Use 20 ml less for your bread maker.
• All the liquid ingredients first, and then the malt, flour, and everything else. The opposite is possible for your stove, remember that. Flour through a sieve.
• I bake on the "Borodino bread" mode. If you have a rye regime, then great. If you are an Orthodox person, we read "Our Lady of the Virgin, rejoice ..." while laying food. Before putting the bucket in the bread maker, we read "Our Father ..."
• The output bread has a subtly sweetish-sour taste, for lovers.
• Good luck!
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The dish is designed for

1 kg.

Time for preparing:

4 hours

Cooking program:

Borodinsky or Rye

Note

Uhhh, what! Straight Borodinsky !!

Thank you! But he is not sweet like Borodinsky. Just a subtle hint of sweetness.

[Phil]

Phil, I will definitely try to do it!

but tore it so - not enough liquid?

[Newbie]

Newbie,
Not at all. Just talking about homemade cookies. Most likely from yeast.

[Newbie]

Newbie, but I love it when bread breaks the roof like that)

I just take more liquid for 400 g of flour 50/50. And I do it with liquid malt. And here it is dry, it absorbs a lot of water. And also bran.

Bran does not absorb water at all. It is not possible to overfill.

And then 330 water, 2.5 tablespoons of vinegar and 2.5 tablespoons of oil.
And flour is 500 gr, though 5 tbsp of bran and 4 tbsp of malt.
We must try to do it, maybe add water.