Rye-wheat bread in brine with sauerkraut (Tortilla Chef 118000 Princess)

Rye-wheat bread in brine with sauerkraut (Tortilla Chef 118000 Princess)

Category: Yeast bread

Kitchen: ukrainian

Ingredients
Sauerkraut	80 g
Sauerkraut brine	50 g
Water	80 g
Vegetable oil	1 tbsp. l.
Sugar (honey)	1 tsp
Rock salt	1 tsp
Dry ground fermented rye malt	1 tsp (8 g)
Wheat flour	190 g
Rye flour	90 g
Ground cumin	1/4 tsp
Caraway seeds (for sprinkling)	1/2 tsp
Fresh yeast	10 g

Cooking method

• Step 1.
• Cooking cabbage.
• Take 80 g of sauerkraut. Do not squeeze sauerkraut, but it should not be floating in juice either:
• 
• Chop finely:
• 
• Step 2.
• We make a bookmark in the bucket.
• First, put the cabbage and add 50 g of brine:
• 
• 80 g of water (* 100 g glass in the photo):
• 
• 1 tbsp. spoon rast. oils (olive)
• 1 teaspoon of sugar (or 1 teaspoon of honey - 10g)
• 1 teaspoon of regular salt
• 1/4 teaspoon ground cumin
• 1 tsp (8 g) dry ground fermented rye malt Choose for a darker color like this:
• 
• Or for light colored bread:
• 
• I have for dark loaves.
• 190 g wheat flour
• 90 g rye flour
• * The flour must be sieved.
• ** The proportions of the ratio of wheat and rye flour can be varied up to 60% / 40% of the total.
• *** I fall asleep flour as indicated in the recipe, and then during the kneading process (in minutes 5-10 after the start) I add some more if necessary.
• This time I didn't have to add anything. It turned out after kneading 520 g of dough.
• 10 g fresh (or 1 tsp dry yeast)
• 
• On top of the bookmarks are fresh yeast, grated with already embedded flour:
• 
• Make a bookmark in the order described above (or taking into account the prescribed bookmark order for your HP).
• Kneading - "Yeast dough" program.
• After the end of the program (* bucket for 500 g of bread):
• 
• It turned out 518 g of dough:
• 
• Step 3.
• Proofing and baking.
• Spread the dough over the surface of the pan. Sprinkle the top of the piece with caraway seeds. Slap a little with your palm:
• 
• Let sit in a closed (not heated) oven without fixing for about 1 hour 15 minutes. at room t *. There is no photo after proofing. When trying to open, a slight sticking was felt. Therefore, in order not to settle the risen dough, I immediately put it on baking.
• After 30 min. by 3 without fixing and peeping:
• 
• The bottom:
• 
• Before the cut on the tray:
• 
• Incision:
• 
• "Closer, closer ...":
• 
• The baked bread turned out to be 470 g in weight:
• 
• Let everything turn out delicious!

The dish is designed for

1 bread per 470 g

Time for preparing:

3 hours

Note

Breadmaker version of the recipe.

For 1 kg bread:
150 g finely chopped sauerkraut (do not squeeze, but do not float in the juice)
100 g brine
150 g water
2 tbsp. spoons rast. oils (olive)
2 teaspoons of sugar (1 tablespoon (no slide) honey)
2 teaspoons of plain salt
380 g wheat flour
180 g rye flour
It turns out somewhere around 950 g of dough.
* It happens that when kneading, you need to add flour, focusing on the bun. On average, this is up to 3 full st. tablespoons of flour. You can add wheat and rye flour.
1 tbsp. a spoonful of dry rye malt
0.5 tsp of ground cumin
0.5 tsp caraway seeds for sprinkling
2 tsp dry yeast (or 20 g fresh)
Bookmark in the order provided in your HP.
* I have the bookmark order as in the recipe.
When I bake in KhP, the "Wheat bread" program, but with supervision.
* Bread can be made with sourdough.
* The recipe is based on "Bread with Sauerkraut" from Anna Kitaeva's book "Me and My Bread Maker" (p. 108)

Welcome to the recipe page

[Marysya27]

Marysya27what are you doing? when will all be done and done? Thank you! I will definitely try !!!

[Irina. A]

Irina. A, thanks for the visit, glad to meet you. Girls from the topic have already tried it, maybe they will warm up with boasts or will not let the spark of desire cool down

[Marysya27]

Marysya27, it's a pity I cooked cabbage soup, I need to buy a new one, otherwise I would have done it tomorrow, there is pickled one, but this is not how I will bake it, I will definitely note

[Irina. A]

Irina. A, give your cabbage, homemade, for a young month we will "stir up" in sync. I'm already running out too And I'll wait with bread

[Marysya27]

Marysya27, Alla, what holes! I’ll take the top piece, which I’ll take with a crust, can I?
And if you drop a drop of fragrant sunflower oil ... and a bite with a tomato, even if it is "plastic" mmm ... yummy!

[Vikulina]

Vikulina, Vikulenka, how delicious You have continued Prepare bread, and will depict the indicated composition in the photo. To know how to eat such a hump correctly

[Marysechka]

Marysechka, I can’t promise, I don’t have any ingredients ... I’ll try something simpler next week.

[Vikulina]

Vikulina, Vikun, I, in general, maybe in the summer with fresh tomatoes And in the week we have pies planned, if everything goes well, I remember

[Marysya27]

Marysya27, Allochka! and without cabbage, but with brine, can you get something normal?

[Mirabel]

Hurrah!!! "Finally, my beloved Uncle Fyodor has arrived! ..."
Joyfully greet friends and guests on the recipe page
Mirabel, Mirabelushka, hello
Vika, I don’t know what will happen, I haven’t tried it. I think it shouldn’t turn out horrible, but ... there is an alternative proposal: let me try the version only on brine for a week and write what happens. We did the approbation of the recipe in the subject. One Svetlanushka did it according to the recipe, and the other Svetlanushka did it with a different pickle Everything turned out ok:

Marysya27, Thank you very much for the recipe for bread with sauerkraut and brine. Great bread. I had a rather dry cabbage, generally without pickle and pickle, I took tomato and 30 ml more (when kneading in HP, the dough did not gather in a lump). This is the first positive experience in tortilla. Before that, everything was edible, but not ah. I divided the dough in half, but after dinner I baked the second part.

Marysya27, I report, I baked bread here

I cut it hot, which cannot be done, but I really wanted to try. ... The cabbage can be seen finely chopped, cut with a knife for something, it is not visible, although there is a taste. Cooked, although it looks dough in the photo, delicious
and carried me to rye, (in KhP with rye flour it was not possible to make friends, but bought different ... to try, and the malt was found THANKS !!!!
... I made the dough like for tortillas, only part of the flour was replaced with rye + malt ...



I liked it sooo much (half of it was already cracked ... an infection, and even with a "dietary" urbech ..... .... hhude ...

Let's experiment with your version
If you agree - "wait for the call"

[Marysya27]

Marysya27, Allochka, Thank you !!!! : girl_love: waiting for the signal!

[Marysya27]

Marysya27, take the report, I’m very smart, I decided to distance the bread on a flat frying pan and the rim was small, the smell was very tasty until I cut it, as it was hot, and I added 5 minutes more

[Irina. A]

Irina. A, Ira! What an unexpectedly beautiful shape the bun has! We need to adopt your cooking method and bake a bun of this shape for the guests. As on a pedestal!

[Elena]

Elena, but I didn't want such a rim, but oh well, the dough was a little liquid, I'll take into account for the future, but I will bake on the flat side

[Irina. A]

Irina. A, I accept with great joy
What a young lady bread turned out !!! Such a sincere Clever girl
Yes, you need to watch the dough. Even from one can, by how much pickle the cabbage will catch, so that it is the same, you cannot guess. Toward the end of the batch, it is not superfluous to look at the "kolobochk".

the oven will be on the flat side

Here I want to warn you. If you parted bread in the lower frying pan, then it is better not to twirl it immediately before baking. And turn over towards the end of baking. Although, if the test is enough, then at the bottom, without a coup, as Mirabel says, everything will turn out well.
After baking, you can hold the bread for another 10 minutes, then you do not need to add it.
Although there have been cases that after 30 minutes. for 3 it was necessary to add 5-10 minutes to 4 more.
Irushka, thank you for your efforts I will wait for the cutter
Urraaa! Joyfully so! Beautiful bread turned out

[Marysya27]

Marysya27, so I defended it on the bottom, that's why the rim turned out like this, but it will be delicious, it smells very much, drooling, my friend was visiting, she also wondered how it is, bread in a frying pan (Borodinsky is next in line)

[Irina. A]

Irina. A, Irinushka, under the lower frying pan I mean deep, under the top - flat. In my coordinate system, you proofed in the upper frying pan.
To stand at the top, the dough needs to be denser and the proofing is a little longer (up to 1 hour 30 minutes). And the crumb in this case will be denser.
In the lower frying pan, the variability in the consistency of the dough during proofing is greater. In addition, when the dough in the lower (deep) frying pan suddenly gives more growth, the Tortilla will "smile", but the shape of the bread will remain. And if the same case, but when proofing on the upper (flat) side, then the entire growth of the dough "into a skirt" will go
I praise You, I tried my best

[Marysya27]

Marysya27, ahh, clear, thanks

Today I tried a variant of bread with cabbage brine without cabbage. For Vicky-Mirabel
At first I wanted to make it with sourdough, but for the purity of the experiment I decided to make a yeast version only on brine without adding water.
Took:
Cabbage brine - 270 g
Rock salt - 6 g
Honey - 1 tsp
Rust oil - 2st. l.
Ground caraway - 1/4 tsp
Dry ground fermented rye malt 1 tbsp. l.
(* This time I took malt for light bread)
Rye flour - 106 g
Wheat flour - 364 g
Fresh yeast - 10 g (or dry - 1.5 tsp.)
Caraway seeds (for sprinkling) - 0.5 tsp.
It turned out 836 g of finished dough:

For bread I took 460 g, sprinkled with caraway seeds - 0.5 tsp:

Proofing 1 hour 30 minutes:

30 minutes. by 3:

Donets:

Incision:

Closer:

Stewed cabbage in little Princess.
I used the rest of the dough on pies, thin.

Dough blanks for 30 g. I had to add one more. 11 pcs in total:

Patties with a teaspoon of filling before parting:

After 1 h 30 min. parting. The top was not lubricated with anything:

Ready in 30 minutes. by 3. (You could still hold it closed or at least 5 to 4):

Incision:

Conclusions:
The dough can and should be made only in brine. Do not add water.
The bread turned out to be closer to neutral, very pleasant and delicate in taste. The taste is richer with sauerkraut.
In the version of bread without cabbage, I think you can add a little more spices (cumin, coriander, maybe a drop of pepper) to those already in the recipe.
Probably, it is still better to bake the original version of bread in brine without cabbage, and then decide to taste which of the spices to add in a larger amount next time Or stop at this one.
The dough is very suitable for pies. The pies turned out to be soft. With cabbage - just dumb

[Marysya27]

Marysya27, Allochka! Thank you very much for trying and using the recipe!
Tell me, can you somehow manage without 3 malt or replace it with something?

[Mirabelushka]

Mirabelushka, this version of the malt-free bread will not suffer. I have already tried it without malt. When I baked the second time, I forgot about soda.

[Marysya27]

Marysya27,

Hello everyone
Today I baked bread in Krustin Panasovna (HP Panasonic SD-ZP2000KTS:
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=528444.0

Prepared according to a recipe for a kilogram bread (from "Notes"). Auto program HP with reinforced crust.
Here is the dough in the batch:

The bread turned out like this





* When kneading today I had to add a little flour. But, since the juiciness of cabbage is different, it is better to first put a little less flour (on 3 spoons), and then correct it by the bun.