Whey Honey Bread

Category: Yeast bread
Whey Honey Bread

Ingredients

Dough:
Wheat flour 1 grade 300 g
Water 300 g
Dry yeast (Saf-moment) 4 g
Dough:
Opara all
Serum 170 g
Wheat flour 1 grade 300 g
Rye flour 200 g
Liquid honey 80 g
Ghee butter 30 g
Salt 12 g

Cooking method

  • For dough, mix flour with yeast, add water, stir with a spoon, cover and leave in the refrigerator for 12-18 hours.
  • For the dough, mix all the ingredients and leave for 15 minutes. Next, knead until smooth. Kneading in Ankarsrum at an average speed of 12 minutes. Dough at the end of kneading:
  • Whey Honey Bread
  • Fold the dough 4 times. put in a greased container, cover and leave in a warm place for 30 minutes. Then knead, fold again and leave for 30 minutes. Then repeat the procedure and leave for 60 minutes. In this way. the total fermentation time is 2 hours.
  • Divide the dough into 2 pieces, round and leave for 10 minutes.
  • Then form a roll from each part, put in a greased container, close with a bag and leave in a warm place for 1 hour.
  • Sprinkle with water before baking.
  • Next, put the forms in a cold oven. Turn on 220C and bake until lightly browned, then lower the temperature to 200C and bake until tender. The exact time depends on your oven. My total time was 40 minutes.
  • Cool the finished bread on the wire rack.
  • Whey Honey Bread
  • The main thing in a bread recipe is proportions and cooking technology. The composition of the ingredients can be anything. In this case, my additives are rye flour and honey. The technology is still the same - dough, fermentation for 2 hours with two strokes, proofing for an hour.

The dish is designed for

For 2 loaves of 600 g each

Note

The forms I have are 23x13x7

Whey Honey Bread


Tanyulya
Looks delicious! Do you smell honey?
Omela
Tan, it turned out delicious. Honey is not felt.
Tanyulya
We must try, it will be delicious with butter
Omela
And with butter, and borscht, and lard!
Trishka
Omela, Ksyushik, another clean bread, thank you!
Oh, and when I bake everything, I add all the current!
Omela
Quote: Trishka
and when I will bake everything
Ksyusha, I am now sorting out my notes-pieces of paper-leaflets-magazines ... the third day already ... I am also asking the same question.
lungwort
Ksyusha, the bread is very beautiful, so "right". I only get Elena Bo's rye bread, although I modified it a little. It will be necessary to bake yours too, especially since wheat bread according to your recipes is simply wonderful. Ksyushenka, I want to ask: "Do you feel sourness in bread?"
Omela
lungwort, Natasha, thank you! There is very little rye flour here. for flavor.) No sour. Where does she come from?))
lungwort
Is it wheat-rye bread?
Omela
Yes, wheat and rye. It just came to the sourness. You mean the sourness of the whey? So it is diluted with water from the dough, which is not felt. Plus honey again.
lungwort
: hi: I see. Boom oven.
Trishka
Straight, sister!
Omela
And then !!! I put the papers in the bag again. At this rate, the do ng will definitely stretch. By the way, the leaves from the tear-off calendar as much as 2007.

Natasha, success!
Trishka
Ha, I got stash for 2001, and earlier!
Omela
that's how we live!!
Wildebeest
Omela, how I like your bread !!!!!! Most importantly, this bread is good with lard.
Ksyusha, I have second-grade flour, is it worth getting such a piece of bread? No serum. Is it okay if he is completely on the water?

In general, I respect breads mixed with long-term fermentation dough.
Ksyushk @ -Plushk @
Ksyusha, tell me, will it work on the hearth? Well, in the sense of the form is required for this test? And then Cho, then I have only one form, the second loaf is like a bake .... In two passes - it's not about me now.
Omela
Sveta, the second grade is a special flour, you can use it instead of rye, but instead of the first I don't know how. I can only answer if I try it myself. I have second-grade bread, see my profile. I'm on the phone, I can't give you a link.

Ksenia, you can also hearth. The dough keeps its shape, but you can make half of the recipe. And you can fit your shape.
Tumanchik
Ksenia to bookmarks uniquely! Thanks for the recipe!
Ksyushk @ -Plushk @
Quote: Omela
you can make half of the recipe.
Schaz, yeah, is it for me to bake every day or what? No, once you write 2 loaves of 600 g each and bake boom
Kras-Vlas
Ksyushawhat a wonderful bread, it smells like honey!
I really like bread with whey, your "Wheat with whey" I bake often, it is my lifesaver.
Thanks for the recipe, I will definitely try!
Omela
Quote: Ksyushk @ -Plushk @
Schaz, yeah, is it what I bake every day?
Ksenia, and I proceed from the same considerations!

Kras-Vlas, Olya, thanks! Whey is generally a godsend for bread. The remains were frozen, the hand did not rise to pour out.
ninza
Ksyusha, bookmarked. I try to bake only with hop sourdough, but when there is no time, your bread will help a lot. Fast and delicious! What do you think will work with hop sourdough? Thank you.
Iris
What a beautiful bread!
took to bookmarks!
Omela
ninza, Iris, Thank you!

Quote: ninza
What do you think will work with hop sourdough?
Nina, of course it will work out.
Ksyushk @ -Plushk @
Ksyusha, muddied the dough at midnight. At noon (our time) I checked - beauty, bubbling, growing. I was sitting, waiting, they had to bring the serum from the village (they already phoned that they were going). But I wouldn't be me, if ... In short, my bread will not be wheat-rye, but completely wheat. I opened rye flour and I don’t like it, it’s musty. Maybe I'll add whole grain then. Well, let's see ... Hopefully by evening I will report back with ready-made bread.
Omela
Ksenia, with whole grain will be good too! Happy birthday!
Ksyushk @ -Plushk @
Quote: Omela
with whole grain will be good too!
Oh, already breaking up. Then I will tell and show sho bulo and sho became.

Quote: Omela
Happy birthday!
Thank you dear! Happy Angel Day to you too! All the brightest! All the best!
Well, I completely forgot that today is February 6th with us
Omela
Waiting ..
Ksyushk @ -Plushk @
Ksyusha, here are yours, or rather my bread.
This is before the last proofing Whey Honey Bread
And after baking
Whey Honey Bread Whey Honey Bread
Well, in general, it was like this, I decided to bake your honey with whey. I put the dough in the night. She rose perfectly, kept in the refrigerator for 15 hours. I began to cook flour, took out rye and, as you already know, I did not like it. I walked around her for two hours, sniffing everything and sniffing all who did not hide could adequately assess the quality of flour by smell. I did not dare to use it. Therefore, I replaced 200 grams of rye with 200 grams of whole grain wheat. The rest is prescription. Well, honey is just not wild, I was too lazy to get it, put the sunflower that was at hand. The batch was done in a bread maker. Growths 1 and 2 in the same place. I made the process a little easier for myself. But in compliance with technology
fermentation for 2 hours with two strokes, proofing for an hour.
Baking in the hearth oven - 25 minutes, in the L7 form - 45.
The honey dough smelled awesome. And during baking, the family went around in circles, I thought what kind of cake I was baking, naive.
Thank you very much for the recipe! I have already bitten off a piece of the humpback - delicious bread, fragrant, but not jammed with honey. Tomorrow I'll take a picture normally and, if you will let me describe the process and changes in a separate topic, for history, so to speak.
Omela
Ksyushk @ -Plushk @, Ksyusha, great bread turned out! Glad you liked! Yes, make it out if you see fit.
Mishel0904
Omela, thank you for the recipe! Yesterday I baked bread, I took half the norm, it just happened on my form. Very airy, porous, beauty. During the evening they ate everything, the children asked for supplements, they crammed everything. In the evening I had to put the dough again, took it out of the oven, the smell of mmmmm ...

I liked it very much !!!!
Whey Honey Bread
Whey Honey Bread

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers