Wheat-rye bread with grain mixture "Gourmet"

Yes of course. I also want to bake it as a gift - very interesting and tasty.)

[Angela]

Angela, a very interesting recipe. It’s a pity I don’t have a stone. And so I wanted to bake a new bread.

Thank you. Piecakes in a cast-iron roaster or on an inverted baking sheet. The baking sheet is not that, of course, but it also works. You can buy a couple of tiles without glaze, clay, and they perfectly replace stone. Cast iron frying pan. There are many options.

[Angela]

Angela, thanks for the hint, the pan is available, I will definitely try.

[ang-kay]

ang-kay, Angela, please tell me how much dry malt should I put? Brew it?

[Svetlana]

Svetlana, I don’t know the proportions. Didn't bake with him. I would put 40 grams, having previously brewed 1 to 2 boiling water. I let it cool, wrapping it up.

[Angela]

Angela, Thank you. Now only malt is available, since I am at the dacha and there is no shop nearby, as well as an oven. HP is my option. So I keep my fists to get it

Hope everything works out. Read how Sveta bakes in HP.

[Angela]

Angela, I read it, but I want to try it differently. If you don’t like it, then I’ll bake Sveta.

[Svetlenki]

Svetlenki, Sveta, and what kind of whole grain mode? Is it dietary or single grain?

[$ vetLana]

Sveta, what is the whole grain mode?

$ vetLana, Svetlana, I have a Panasonic European version, so a little confusion. Now I looked at the Russian version of Panasonic - this is a dietary or dietary regimen with raisins ...

[Svetlenki]

Svetlenki, Sveta, thank you. I managed to fix it. First I put it on Odnozernova.

[ang-kay]

ang-kay, Angela, thank you very much for the recipe! Delicious bread! It is eaten instantly.

[Elena]

Elena, great performance !!! Thank you)

Baked bread. I cut off the crust for testing. Unusual, delicious bread. There were no pumpkin seeds. But even without them it is very tasty. The color is dark due to the malt. The program in the next. I'll try another one. I didn't keep track of the rise today.

[Shine,]

Shine, steamed malt? Tell me how.

Light, steamed malt? Tell me how.

Angela, 40 gr. I poured malt into a cup, poured boiling water over it, it turned out to be a thick gruel.
=================
I will write how I baked (how I will not do next time):
Dough (according to the recipe + added water) - on the program Pelmeni 20 min. + 40 min. in a bucket of HP (this, I think, shouldn't have been done)
Next, I added dough ingredients (according to the recipe) + brewed malt to the bucket with dough.
Prog Diet with raisins. (There are also doubts about this program)
The dispenser worked, I put the lobe manually.
Gingerbread man controlled, and then left (another mistake). When I came and looked into the stove, I realized that I had missed the moment when it was necessary to turn off the program and turn on the baking.
As a result, we got the following bread:


Cut hot
I ate the crust, but really wanted another piece, but restrained herself. Tomorrow I will finally taste it.

You don't need to add water to the dough, it should be very dense. I just kneaded it so that everything would come together well, without fanaticism. Then just tear it up. And the lobe immediately had to be put in when kneading. This is important because it is liquid. And so you poured water, and then added more. Well nothing. They learn from mistakes, but this one is not the worst in life

You don't need to add water to the dough, it should be very dense. I just kneaded so that everything would come together well,

Angela, with such a quantity of water, it has not gathered into a ball. That is, they were separate pieces of dough. This should have been left as a dough?

It was necessary to knead it with your hands. And collect. It is going very tightly. but going. The stove in the dough is finally not an assistant.

[ang-kay]

ang-kay, Angela, in our Temko (Panasikov) Rita mamusi "invented" this method: take a favorite or some other recipe. We fall asleep all the ing-you in the HP. First, we knead everything for 10-20 minutes on Dumplings (we now call this pre-mixing), then immediately turn on the main program. The bread is great. This is the way I want to use in your recipe. I think it should work out.

Well I do not know. You know better in Panasik I do not bake in KhP.

[$ vetLana]

This is the way I want to use in your recipe.

$ vetLana, Svetlana, be careful with this method for this particular bread.

We already have a dough, that is, the yeast is overclocked and works there at full speed ... They are still spurred on by bran and malt. There is a high probability that the bread will fall before baking - the yeast will be too active and "gobble up" all the gluten

What does the method you mentioned do. Scarecrow describes this method in great detail in his pies and how it works, and often applies it to baked goods. This is autolysis. But, as a rule, it is made without yeast and fats, that is, they are introduced later - at the stage of the beginning of kneading according to the main program.

[Svetlenki]

Svetlenki, Sveta, thank you.

You can give a link where Schochelka writes about this

Sveta, autolysis is a classic, if I may say so, in baking. It is used in many recipes. Here on the forum there is a lot of this bread, and the information in the net too. Well, Sveta, will give, of course, referring to Chuchelka.

[ang-kay]

ang-kay, Angela, read it. I have been baking bread in KhP relatively recently. Everything is new to me. Of course, I baked pies, but without theory, using someone's recipes.

[Anji]

Sveta, autolysis is a classic, if I may say so, in baking.

Oh, Anji, I'm sorry, I have become absent-minded lately. I just meant when I wrote that autolysis should be tied to baked goods / programs in a bread maker. Can't you read my mind yet?

$ vetLana,

I barely found it, phew! Catch! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

Can't you read my mind yet?

So I did not write to you (you know about this process), but to another Sveta under her post

[Angela]

Angela, for the third time today I have baked bread ... and it seems like only today it turned out normal, I changed the flour, put the dough on the Macfa ...

baked two different today ...
second Sourdough rye bread in a bread maker

Lena, great. Well done! Well, it's great that everything worked out. And flour, of course, can fail.

Today I tried to bake bread in KhP. I have Moulinex. I chose the longest program - "Sweet Bread" - 3 hours 20 minutes. Baking - 53 min. Kneading-soothing-lifting - 2 h. 27 min. The bread turned out. Tasty! But the "roof" is of an irregular shape, but it doesn't matter, it's worse that all the seeds are either above or below. In the context, the bread is homogeneous, without inclusions of seeds. That is, my HP does not cope with the batch. I remembered that I once baked bread with a lot of seeds - there was the same heterogeneity. I kneaded the dough in a mixer, and then sent it to HP.
When I combined the ingredients of the dough and the lobe, the HP coped with the kneading, but the bun was very elastic, hitting the walls directly.
But the wet lobe, apparently, does not interfere well with CP.
Maybe I should add 125 ml of water immediately to the HP? Mine is loaded with liquid ingredients first. And then add dry seeds and rolled oats at the signal? I don't add the photo, because instead of the malt extract, I put maltose molasses in a hurry. The bread is not dark at all. But again, very tasty!

[Jeanne]

Jeanne, I am not your assistant here at all. For me, HP is like a baking machine, a dark forest, although I have had it for 20 years.

I'm not your helper here at all

I know I know! Maybe Sveta will tell you something!

[Jeanne]

Maybe I should add 125 ml of water immediately to the HP? Mine is loaded with liquid ingredients first. And then add dry seeds and rolled oats at the signal?

Jeanne, I honestly waited for the answer from the author of the recipe at first and did not think at all that the question was more about my part ... Listen, the lobe is not just here ...It, firstly, softens the flakes and, secondly, begins the release of nutrients from the seeds, softens them so as not to break the gluten ...

I chose the longest program - "Sweet Bread" - 3 hours 20 minutes. Baking - 53 min. Kneading-soothing-lifting - 2 h. 27 min.

In principle, the program is close to Panas, only there is no rest for the first 30-minute ...

Tell me more, please. Is the bread crumbly or normal? You can compare, since you got the perfect loaves in the oven

Tell me more, please. Is the bread crumbly or normal? You can compare, since you got the perfect loaves in the oven

Sveta, the bread turned out to be normal. It is cut normally, does not crumble. I started from scratch yesterday. But I looked - my husband was cutting further, by the middle of the loaf the crumb was moist. Yesterday at the end of the program I still 10 minutes. I baked him, turned on the "Baking" program. I think I should have turned it on for about 20 minutes. The husband said: "Yes, normal bread, it's just fresh."




I wanted to add a photo. I have it in my gallery, but the link is not highlighted.

[Jeanne]

Yesterday at the end of the program I still 10 minutes. I baked him, turned on the "Baking" program. I think I should have turned it on for about 20 minutes.

Jeanne, I have a Panasonic, so I can only assume that you think correctly - you have to play with the baking time.

Regarding the kolobok, the tightness and incomplete interference of the lobe - well, you can add liquid ... You see the kolobok. If he's really tight, why not. Moreover, for mold dough, as they say, the dough should be slightly wetter than for the hearth. Yes, Angela? And we also have a bread maker ...

Your roof turned out to be like a too big hump, and the sides are low? Sorry, no photo

Sorry, no photo

Sveta, wrote to Admin (Tatiana), I think she will help with the photo.
As an option, I will try to take a little moisture from the lobe in favor of the kolobok.
Or maybe, as the girls write above, after adding the lobe, turn on the "dumplings" program (although in my case it is only 15 minutes), and then - the main program from scratch?

Or maybe, as the girls write above, after adding the lobe, turn on the "dumplings" program (although in my case it is only 15 minutes), and then - the main program from scratch?

Do you want to lengthen the kneading time? Have you read that I answered the girls about this option?

It was not in vain that I asked you about the crumbling of bread. If you say that the crumb is good, not brittle or crumbly, then the gluten is well developed. There was enough time for mixing ...

I have a suspicion that fluid needs to be added. More precisely, I would add ...

Or the second option - at the last stages of kneading, get the dough with handles. But this is no longer convenient - dances with tambourines, when you want to adjust so that the bread maker does everything herself. It does for me!

We are waiting for the photo

Yes, Angela?

Yes, Sveta!

Here! Added! The computer worked!

[Jeanne44]

Jeanne44, Jeanne, yes, there is not enough water. The pores are tiny.

well, the lobe did not intervene. You need to help with your hands or a spatula. But if you add liquid, then the bread maker itself should cope with the kneading-interference.

You are on the right track! You will work out the quantities, for one or two it will turn out in a bread maker

You are on the right track!

Svetochka, thank you for your support! I will try!

Here is a second attempt to adapt the recipe to my bread machine (Mulinex).
This time, I redistributed the amount of water: I reduced the amount of water in the lobe from 125 to 100 ml, and added these 25 ml to the dough. When I was adding a lobe, I worked a little with the pens, put the lobe right in. And the baking time increased by 20 minutes (plus 55 minutes in the program). Last time I added 10 minutes, the bread was damp in the middle of the loaf.
We loved bread very much. In principle, everything is fine.
Sveta, Angela, maybe there will be some recommendations? I photographed under a fluorescent lamp.

[ang-kay]

ang-kay, Angela, Svetlenki, Sveta, criticize my bread. Baked on Rye mode. The program lasts 3 hours 30 minutes. (with one batch)





Need to add water?
Put 1 s. l. malt (not brewed) - in my opinion enough. She replaced the opara with autolysis (if she already found out about it, she decided to try it). I put the yeast when the kneading began on the Rye program.

[$ vetLana]

Svetlenki, Sveta, criticize my bread

Why criticize? Handsome! Did you see the difference yourself? The lid is fine, beautiful. Rose normally

Put 1 s. l. malt (not brewed) - in my opinion enough

Think about brewing, maybe you can try it next time. The taste will change for the better

She replaced the opara with autolysis (if she already found out about it, she decided to try it).

Well, do it! A worthy alternative to dough when you don't want to mess around or time is short.

$ vetLana, Shine, if you get carried away with bread, everything will be in order in your head and you yourself will come to dough, or you will choose between dough and autolysis to your taste. But, in my opinion, (and it is not for nothing that it is present in many bakery recipes) the dough significantly improves the aroma of bread. The pulp with autolysis works great, but to get the flavor out of the flour - dough, cold fermentation ...

Sveta, Angela, maybe there will be some recommendations? I photographed under a fluorescent lamp.

Jeanne44, Jeanne, sorry - I was running around ... Listen, it still seems to me that I need more water! At least you crack me. It seems to me that when you

When I was adding a lobe, I worked a little with the pens, put the lobe right in.

I broke the gluten a little, hence the lid is not smooth ... This can happen - this is the insidiousness of the seeds - they are island. But these are my thoughts. I can be wrong - I don't have a lot of experience

Can Angela what else will he say ...

[Jeanne44]

Jeanne44, Jeanne, I'm sorry - I was running around ... Listen, I still think I need more water

[/ quote]

So I didn't add water! Sveta, how good it is that you answered! Thank you! How much water to add to start?
Milliliters 25?

Why criticize? Handsome!

Thank you, Svetochka.

Did you see the difference yourself?

Yes, but I wanted to hear the opinion of experienced bakers

$ vetLana, Light if you get carried away with bread

It is said loudly, but I try new things.

[Jeanne]

How much water to add to start?
Milliliters 25?

Jeanne, pour a couple of tablespoons. This is approximately how it will be.

This can happen - this is the insidiousness of the seeds - they are islands. But these are my thoughts.

I immediately knead with the seeds and everything is fine. There is only a little pumpkin from a large, spicy one. Perhaps there was just a seed on top. So it can break from raisins, if it is on top somewhere. It seems to me that if water is added, then there will be no such problem.

my bread

Svetlana, everything is fine. But I would still brew the malt and put it according to the recipe. If you add all the malt, then water may and should be added. And I, too, for the dough. Autolysis is good, but it's a little different from what I think. It's more for gluten development and dough improvement.

[Jeanne]

Jeanne, yes, there is not enough water. The pores are tiny.

well, the lobe did not intervene. You need to help with your hands or a spatula. But if you add liquid, then the bread maker itself should cope with the kneading-interference.

Jeanne, and Zhanna ... I've already transparently hinted about water. Look, we have wheat-rye bread, that is, all the rules for a wheat bun are in effect. You take a cup of water and a TEA spoon. And you start touching with your finger (poke in Russian if) and add liquid ... and watch ... and you have to have time to do everything in the first part of the batch! (about a cup and spoon, by the way, me Angela taught, for which she is still grateful)

Zhanna, the main thing is that I forgot to ask - is everything all right with the yeast? Are they active? all other baked goods rise normally?

And remember, the amount of liquid is not the exact ingredient in the recipe. Flour, and even a lobe, can take in different ways in your area and in mine. In general, with Angela, I have discrepancies up to 20 - 25 percent of the liquid.You only have flour as a constant component (and dry ingredients)

$ vetLana, Sveta, if you are going to brew malt, subtract it from the flour. Do not forget. Brew it with water for dough. You may need more water during kneading because the malt will absorb the liquid.

Jeanne, pour a couple of tablespoons. This is approximately how it will be

Angela, thanks! I'll try!

Zhanna, the main thing is that I forgot to ask - is everything all right with the yeast? Are they active? all other baked goods rise normally?

Light, yes! The opara rose beautifully! Every time I knead it with my hands, I'm afraid that it won't rise, it's a very cool dough! But all is well in the end, it grows by leaps and bounds!