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Wheat-rye bread 50:50 with yeast pre-activated (bread maker)

Wheat-rye bread 50:50 with yeast pre-activated (bread maker)

Category: Yeast bread
Wheat-rye bread 50:50 with yeast pre-activated (bread maker)

Ingredients

Wheat flour 1 grade 200 g
Rye flour 200 g
Water 300 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Vegetable oil 1 tbsp. l.
Pressed yeast 8 g
Malt 20 g

Cooking method

  • All 300ml of water was distributed like this: 80ml for yeast activation, 100ml for brewing malt and 120ml for adding all the ingredients to the bucket.

  • The malt was brewed with boiling water (100 ml) and cooled to room temperature.
  • I baked on the rye program, a scoop for rye.

  • Yeast activation.
  • I tried to reproduce at home the procedure described in the book by L. Ya. Auerman "TECHNOLOGY OF BAKERY PRODUCTION".
  • In the book, this is the section "Pre-activation of compressed yeast".
  • I had to change the activation recipe, because there was no white malt (I took red) and soy flour, as indicated in the book. After recounting the ingredients (in the kilogram book), the following activation recipe came out:

  • 1. For brewing: 14 g of wheat flour and 2 g of malt, pour 40 ml of boiling water. Stir thoroughly until smooth. Leave to cool. Since the volumes are small, everything cools down very quickly.
  • 2. For activation: add another 14 g of wheat flour and 40 ml of water at room temperature to the brew. Stir thoroughly until smooth.
  • 3. Bring the temperature of the mixture to 30-32 degrees - I put the cup on the battery.
  • 4. Put in the resulting mixture all the yeast provided by the recipe and leave for 1 hour at a temperature of 30-32 degrees.

  • After about 30 minutes, the mixture turned into a thick, homogeneous foam.

  • After 1 hour of activation, I transferred the resulting yeast mixture (thick foam) into a bucket and then, as usual, flour and everything else.

  • I don’t know how correct or not correct (foam confuses) I got the activation procedure, but I like the resulting bread. Using this procedure, I baked the bread twice. The previous time I made bread from 1/3 rye flour and 2/3 premium wheat. Both times noted the higher porosity of the resulting bread. The taste is "weak" to compare, but it seems to be tastier than a simple yeast. In general, I decided for myself and on all subsequent baking of bread, regardless of the recipe, to activate the yeast.
  • Wheat-rye bread 50:50 with yeast pre-activated (bread maker)

Note

Here I baked wheat-rye bread with a flour ratio of 50 to 50.
Features: I tried to perform the pre-activation procedure for compressed yeast.

 

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