Rye-wheat-corn bread with Liquid Yeast

And you have light malt

Lena, I forgot to add malt to the bread in the photo, but I add it, but a little bit. I do not like the highly malt flavor and generally prefer neutral-flavored breads. As I bake some kind of exotic, my husband has to fight it alone or I translate it into crackers. And my malt is dark.

Don't you need to crush the berries?

I would crush it with my fingers to juice. Well, or crush a little with a spoon It seems to me that the process will go faster

Added on Friday 17 Jun 2016 10:32 am

I hate very malty taste

Well, here, of course, my husband tastes on the contrary - she put in a little malt!

[Elena_Kamch]

Elena_Kamch, Elena, thanks for the detailed recipe. The bread turned out to be unrealistically tasty. I baked figs on the railway. Everything according to the recipe, the only thing, instead of wheat flour, there was spelled flour. The bread did not turn brown in 4 days and remained the same fragrant as the first. Thank you

The roof was torn, of course, but it's so crispy, mmm

[Simonya]

Simonya, thank you very much for your report and feedback !!! I am very, very glad that the recipe came in handy and I liked the result!

instead of wheat flour there was spelled

In my opinion, this is a very correct substitute.In our area, I do not see such flour as I find, I will definitely try with it
And the roof was torn, it seems to me, it was a little undershot.

[Elena_Kamch]

Elena_Kamch, the recipe was not only useful, but it is now in the first place for my daughter. And the roof will have to work, although when you fry bread in the oven with cheese, it is the tastiest

you fry bread in the oven with cheese, it is the most delicious

Yeah, I love this crust too!
It's just that if the bread is sufficiently settled, then the crust will be tasty, but without cracks And the holes will increase. Ey here still depends on the railways themselves

So I will work on the appearance.
And I bought spelled flour in an online store for the first time, and as soon as I ordered it, it immediately appeared in Vkusville. Moreover, both fine grinding and whole grain. Of course, I had to buy more to

Moreover, both fine grinding and whole grain.

Wow, it can also be different! Dont know...
And this is in which city?
And about the roof ... Well, I think so myself that it is not so much the appearance as the structure of the bread that is important. When he got away, the crumb is so perforated and tender.

And this is in which city?

This is Zelenograd (practically Moscow)

[Elena]

I also want such bread)))Elena, and corn can be replaced with something? Something I don't really respect her in bread .., but in chops and pizza - yes !! Advise a replacement ..

[Zhannptica]

Zhannptica, Jeanne, but do without her and that's it! I just had it in stock then and I added (it’s like gluten-free, for good, that is)

Lenochka, and I use instant cornflakes in your miracle of bread. Lied around. Very good too!

[filirina]

filirina, Irochka, an interesting solution!
You bake it, right? Sometimes write here the results and your interesting thoughts!

I also thought so. I will replace it with c / s.
I'll shape the baguettes for proofing and put your bread.

to the question - what kind of bread to bake tomorrow, I have a baguette on the railway in chorus, I have been baking for the third week. When they get bored with them, I don't understand ..

Helen, of course I bake! Now from the tablet, I can not insert a photo, maybe in the evening. Just with corn flakes, rye-wheat bread.

[Irochka]

I've been baking for the third week

Yeah, hooked tight

of course I bake!

Irochka, very happy to hear! If you share photos, I will be absolutely happy!

[Elena_Kamch]

Elena_Kamch, tell me, dear man, that is, after kneading, I immediately drink into the mold, right?
But how to stretch in an hour? Fold? Are we skipping? I just kneaded it. But I poured half of the dough and podoparil again, because so much of this dough turned out. Well, I can't make three loaves. In general, I just threw it all by eye and now I regret it ... it will suddenly turn out delicious, but I did not write down what and how much it swelled. Oh my, these your recipes "to the state of thick sour cream" ...

Came, came! I was hanging in the kitchen ...

Added Thursday, 21 Jul 2016, 10:13 AM

Diffuse-fold is about wheat bread. Rye - knead and immediately according to the forms for proofing

Added Thursday, 21 Jul 2016 10:14 am

It happens to me too ... how it turns out delicious, but what I threw in and I don’t remember ... But in another way, well, it just doesn't work

Added Thursday, 21 Jul 2016, 10:16 AM

And from the second half of the dough, you can knead your baguettes again. Well, it will be interspersed with rye flour

[Elena]

Elena, Hurrah!!! It worked!!!
Then I went to mold)))

Added Thursday, 21 Jul 2016, 10:25 AM

That's the joke that three baguettes are already proving)))

Added Thursday, 21 Jul 2016, 10:26 AM

Nah, I'll put the same in the evening

Added Thursday, 21 Jul 2016, 10:42 am

This is not a recipe, but a recipe of some kind, reduced, reduced and still loaded two baskets

This is not a recipe, but a recipe of some kind

Eh, I didn't think that not everyone needs so much rye bread ... I always bake so much.
It was necessary to write in a note. And where have you been with your experiment before!

[Elena_Kamch]

Elena_Kamch, Lan, there is someone to treat, (I, if anything, about my brother or mother, and not about chickens, otherwise when we talk about feathered treats we always mean))

And I usually mean people
We also feed our relatives

I hope I managed to sing you a bedtime story

That's it, sleep, I'll lay out the cutter))))))

[Zhannptica]

Zhannptica, Jeanne, well aaafiget simple! : swoon: unearthly beauty!
Are you defending in special uniforms?
Did you make a thick dough, if you also made cutters?
Well, I was delighted! I went here before going to bed, and here such a miracle!

On the day of jam, I ordered myself the gifts I needed in the form of proofing baskets, a stone for baking, a shovel for planting bread in the oven ..., in general, now I am a bastard.
Bread with raisins))) I expect to taste some yummy))

Added Thursday, 21 Jul 2016 1:31 pm

This is the second handsome))))

Well, nothing, how thrifty you are! You know that on the day of jam you need to ask for the correct gifts!
And with raisins, the right decision!
I periodically make raisins + prunes + dried apricots + kerob or cocoa. It turns out delicious!

Added Thursday, 21 Jul 2016, 01:36 PM

Oh well, the craftswoman !!!! I'm in a swoon!
Tomorrow I will consider everything in detail

Went to bed

Enough to express myself in front of me !!! Kerob, some kind of copper for ice cream .., I don't have them yet !! I did not even know such words until recently. Ordered, and some more alcohol .. oh cocoa for Oreo .., eh, I'll be advanced soon !!

Added Thursday, Jul 21, 2016 01:47 PM

I knew!! I knew I had to write down the moves !!!!!
How to repeat this now ...
I baked Angelina 40th hour proofing pieces under 30, so this one is also now in the favorites !!!! Hurrah))))

Helen, I am exhibiting a picture of the promised rye-wheat with cornflakes (they are directly visible there with yellow blotches), malt, caraway seeds, flax seed.

[Zhannptica]

Zhannptica, Zhanul, yes carob-type cocoa substitute. Carob fruit. In Cyprus, they make everything from it (and there is kerob liqueur) It tastes (kerob, not liqueur), of course, not cocoa, but the bread with it turns out delicious. You can add a little sugar. I used to knead the dough according to this recipe, then partly in the form for proofing, and in part I added dried fruits, kerob, sometimes sugar. And it turned out two types of bread. The second as a dessert version is very good!

I knew that I had to write down the moves !!

Well, one more time and with detailed recording of grams and actions
And with proofing baskets, such beauty comes out for you! I licked my lips at them for a long time, and then I decided ... well, I don't really want to

for such a price

I am exhibiting a picture of the promised rye-wheat with corn flakes

filirina, Irochka, Thank you so much! Handsome cutter! I really love the cumin in this bread! Sometimes I add Aromaat to the whole, still ground ...
So I say, the recipe is fancy! You can add one thing, then another and the taste plays with different shades!

[Elena_Kamch]

Elena_Kamch, oh well, these grams, it will not work)) and I will plump by eye)

[plump]

I read plump She .. I think this is the topic of bread .. So, thump
That's how I always drink

[Elena_Kamch]

Elena_Kamch, about kerob it is interesting. Need to try.
But about booze (or booze) is a question. After all, we have yeast

[Simonya]

Simonya, Flax, yeah, logical! Yeast can take you far ...
And with kerob, I recommend making a sample. Well, dried fruits there, you can still have cinnamon. It turns out, on the one hand, dessert, on the other, not sweet ... In general, interesting! It goes well with port

[Elena_Kamch]

Elena_Kamch, oh, Elenochka, she roused, seduced. Now I'll call my daughter, let him take the yeast out of the refrigerator to put Pf in the evening

[Simonya]

Simonya, Helen, how do you bake, share your impressions
We are all like that, eager for new delicious experiments!

with kerob I recommend to do it on trial

I baked bread with the carob all the time, while the entot carob was available to me. Added it instead of malt. It gives an awesome flavor, so I highly recommend it for bread, the main thing is not to overload it. Start with a tablespoon, well, then, as the card falls ...

[filirina]

filirina, that's good advice, thanks. Otherwise, oh, how can I

Otherwise, oh, how can I

Yeah, she's like that! Therefore, I wrote!

[filirina]

filirina, Irish, and ea my opinion, instead of malt it is not that .. Malt here gives its unique aroma! I really love him
And if you add keroba to it, then in the aggregate you get interesting, complementing each other, shades of taste!
Of course, everyone has their own taste and everyone chooses for themselves
But at first, you definitely don't need a lot of keroba ... a spoon and a half tablespoons to try, and then look at it - I like it, I don't like it

Posted Friday 22 Jul 2016 11:56 PM

Otherwise, oh, how can I

And I, too .. I just want to ... more, more And then ... oh, overdose all the same!

Control yourself !! And so three rolls at a time

Oh, Zhanul, don't tell me! Very hard! Sometimes to the eye like water to Lebanon, then HOW I mix and think ... well, where is the drain of bread? It would be impossible to measure everything in grams

We just finished with two buns, and then my brother helped

Well done! You can also put kvass on it, well, there ... crackers in soup ...

From the fed dough (remember I put it off a couple of days ago) I am conducting an experiment. I loaded it into the Bread Maker, stupidly for proofing (the kneading was in the kneader), but since this is not a recipe, but a recipe, it was enough for buns with apple jam.

And the cutter

I'll unsubscribe later on a loaf in C / P))

Ooooh! What awesome buns came out!

Zhanna, why did you put jam in buns so artistically? Handsomely!

highly artistically jammed into buns

Aha! At least to the exhibition!
Some kind of special adapted, probably

Thank you for such a high assessment, oh, well, you must !!!!! highly artistic !!!
Do you know the purchased packages of mayonnaise or condensed milk, or ketchup with a small lid. So, exclusively for such buns (I bake from butter dough with a streusel) I buy such a package of jam. They are sold everywhere in Dixie and in fives.
Everywhere I use my jams and marmalades, and it is in these buns and in jigging cookies like kurabi that I throw the purchased ones. Very convenient)))
After proofing, before planting in the oven, we directly boldly insert the spout of the bag to the bottom and without lifting we squeeze the jam, the blank diverges and gladly lets in the filling))

Added Sunday 24 Jul 2016 08:03

Confused me, I went with a report about the Bread Maker
So!!! The dough is kneaded and not thick, and not liquid. With difficulty, the bun was held in his hands, which were in gloves, smeared with goose lard)) put the bun in a C / P bucket and gave two hours of proofing. I turned on the baking program at 1.15, and voila !!!! Luxurious crunchy loaf, absolutely full of holes and baked)) so you can safely bake in HP. Well, there are HP lovers, here they can help me.I have a Panasonic 2501, success to everyone)

Added Sunday Jul 24, 2016 08:07 AM

Found an unfortunate couple of pieces

Added Sunday 24 Jul 2016 08:11

Well, the last three kopecks, the dough was made from rye dough plus 100 grams of rye flour, plus 350 c / h of flour, half a teaspoon of rye molasses with maltose, a table of light malt and 300 grams of water and 14 grams of salt and 1 liter of honey, and raisins. Now EVERYTHING !!! She ran away))

I buy such a package of jam

Brilliant! How I love such simple and ingenious solutions to questions!
And the bread is very beautiful! Hole to hole!

[Zhannptica]

boldly insert the spout of the bag to the bottom

True, what an interesting solution!
Zhannptica, Jeanne, the bread turned out cool, hole to hole! And even in HP, how wonderful! And the fact that a couple of pieces are left speaks for itself. So, it turned out very tasty! And you were worried!