Rye-wheat bread "Westphalian Passion"

[Passionately]

Rye-wheat bread "Westphalian Passion"

Category: Yeast bread

Ingredients
Peeled rye flour	320 g
Wheat flour c / z	80 g
Whey + boiling water	Total: 350-360g
Dry yeast	1 tsp
Honey	1 sec. l.
Salt	1 tsp
Rye fermented malt	1.5 sec. l ..
Vegetable oil (I have olive oil)	2 sec. l.

Cooking method

• 
• Khlebushek was born through the efforts of several people. Namely, my friends Dandelion and $ vetlany from Temka "HP Panasonic 25 ..." and myself, when I tried the recipe, changed it several times, brought it to the taste I needed and laid it out for the interested parties!
• Passionately we wanted to learn how to bake Westphalian bread based on Elena Bo's recipe.

• Bread only on rye flour (Westphalian type) (Author Kosh) (Elena Bo)

  Hence its name - passion boiled! )
• We've tried a lot. Modes, composition, varieties of flour!
• In the end, I settled on this recipe. And the rest have their own secrets!
• I will present my final version here.
• So, I put products in the HP bucket in accordance with the manufacturer's requirements, namely:
• 1. Dry yeast
• 2. Flour of both types
• 3. Serum (I have it from the fridge and I just dilute it with a small amount of boiling water, say 300 + 60). Or heat your serum as you are used to.
• 4. Dry malt
• 5. Honey
• 6. Salt in the pit
• 7. Vegetable oil
• Then I set the "Rye" Mode. It is baked with a fairly good result.
• So the output is:
• On the rye machine you need to take a little more yeast 1 + 1/4 tsp.
• When baking \ "manually \", that is, semi-automatic mode: Kneading-Proofing-Baking (55 min) take yeast 1 tsp. And we are in no hurry, let us rise well!
• 
• But I like to work more in semi-automatic mode, when you can follow the rise of the bread. Therefore, I put the Kneading on the Pizza or Gluten Free Mode (plus the fact that the dough is heated immediately). I have HP Panasonic 2501.
• I knead for 10 minutes. I turn off the oven.
• I'm waiting for the rise. It takes from 1 hour to 2.
• I check the risen dough visually (magnification about 1.5 times) or by lightly pressing my finger - if the hole slowly straightens, then the dough is ready!
• I turn on the Baking for 55 minutes.
• The bread turns out to be strong, crispy, not very tall, fine-pored! Extraordinarily tasty and aromatic! Let's not forget that it contains a lot of Rye flour!
• Try you too!
• 

The dish is designed for

Loaf about 900 g

Time for preparing:

3.5 - 4 hours

Cooking program:

Rye or semi-automatic mode

Note

I am very grateful for this Bread Elena Bo, Lyudmila Lyutik, Svetlana $vetlana.

Completely only on Rye flour I also baked. And I really like it. But that's a different story. And a different taste.
Also, on the recommendation of Lyudmila-Buttercup, she baked it with the addition of grated apple- it is delicious!

The amount of honey, malt and salt also varied, however, in the end I settled on this option and I'm very happy!

Cheers cheers! I'm first! Ritochka, you're done! Now we will not forget where to go if we have forgotten

Hurrah! Thank you, Ritusya! Finally I got this recipe. I will do - I will report.

[Rye + CZ (a little) + sour milk.]

Are you worried about your health? want to forget about harmful white bread?
Try Westphalian Passion.

Rye + CZ (a little) + sour milk.

Delicate bread for any tummy
Excellent delicious !!! useful!!! result at a minimum cost.

As a central lock, you can take a central lock from spelled. Especially delicious. CH from spelled should be bought fresh, in the early expiration date and stored in the cold. I just got hooked on this type of CH as a supplement. Spelled gluten is very delicate and more delicate than usual for the digestive tract.

Thank you very much for the recipe! You just need to find rye malt. I'd like to try it.

you can take kvass wort instead of malt. As always for any rye. Fermented red malt - gives a flavor and aroma, like kvass wort.

can you sour wort

Yes you can! They sell both dry and concentrate in bottles.
Then we take a little less liquids.

Rita, thanks for the recipe, for the name (how I like it), for the words of gratitude.
I will definitely bake it.

Finally I got this recipe. I will do - I will report.

Galya! We wait! Worried! At your request, and spread ...

I will definitely bake it.

Sveta, what about ?! I'm waiting And fix all the shades of taste.
I'm wondering - what will be the difference between rye c / s and peeled?

Rita, my version is 350 rye and 50 wheat, and I always bake on the machine. Therefore, I do not want to bake on the machine, but c. h. rye is boring, it is necessary to change to peeled rye. It seems to me that peeled rye has a brighter taste.

I ran out of rye yesterday, all of it Now, until we go shopping, I won't bake anything rye

There is a photo with c. h. rye, but this is a slightly different recipe.

but this is a slightly different recipe.

Exactly.
So I want to know your opinion. How to bake with peeled, immediately tell
I'm waiting! And that ... do not delay! I'm worried!

Now while we don't go shopping,

When will you go?
How did you not stock up on something?

The bread is super! I'll try to repeat it tomorrow. Rita, you can replace malt with kvass wort, but how much? And can you replace whey with thin kefir? Or is it another song?

[Ritus,]

Ritus,
I also tried it with cz rye, it disappeared from me, and with peeled one. On the peeled one, I fit right into your recipe with serum, but I had to increase it with CZ, and somehow strongly. I top up, top up, and it is still thick and thick.
And to my taste with peeled, I like more, more familiar, pure rye taste. Moreover, there was less whey on the peeled whey, and the crumb was drier.
Still, I will only use wheat CZ, that rye CZ only as an additive. Although they write that different manufacturers, different tastes. I only tasted rye garnet ZZ, and was not at all impressed when there was a lot of it in bread.

[mamusi]

mamusi, Ritulya, well, right on time with this recipe. I bought malt, but I couldn't find a suitable recipe, and here you are. I will try!

When will you eat?
How did you not stock up on something?

Yes, I was mistaken, I thought there was still a storekeeper, but it turned out to be a bag of wheat. h. And when we go, I don’t know yet, I’m going to go to the city, visit my parents for Christmas, my husband will stay on the farm with the animals and heat the house, they promise severe frosts -19, even if they lied, but what happens will be heated. When I come back, we'll go to the neighboring regional center, I saw Ryazan rye in the top five, and there may be rye from Divinka on the market. I will find something

I only tried rye garnets TsZ, and was not at all impressed when there was a lot of it in bread

Me too, Lena. And also Garnets. They don't even have a wheat cake for me. I do not know why .

Rita, here malt can be replaced with kvass wort, and in what quantity

Olya, I would take a tablespoon of wort. Is it liquid?
And I would remove water from the total amount, too, a spoon
Need to try. Well, he will miss a little with the roof, but you will not be able to spoil this Bread!

About kefir. You can also make a chatterbox with water.
Well, there will be a slightly different taste. But fermented milk is good for bread.
Then it will be baked with whey!
I would risk it! I’m really risky!

Ritulya, well, right on time with this recipe

Great, I'm glad, by the way! Peks quickly.
He is small, but remote!

[Ritochka]

They say if you share bread with your friends at Christmas, you will be lucky all year. Ritochka, you shared bread with us, now luck will accompany you all year!

[mamusi]

I, this is how I get my assistant, I will also try to bake such bread mamusi, Rita, thanks for the recipe

Excellent, tomorrow I'll try it with liquid kvass wort and kefir. In general, it's time to make curd to learn, because of the whey. I've been thinking for a long time) but somehow my hands don't reach.

I don't have whey right now, but my taste is different between whey and diluted yogurt bread. So I'll make cottage cheese for the whey.



Girls, you can freeze excess whey, it's very convenient. Freeze in portions, then, when you need whey, take a portion and bake bread.

[Svetlana]

Svetlana, but what is the best way to make such a curd? Usually bring to hot? Or how? I don't really need cottage cheese right now, I want whey

Usually bring to hot

Yes, until it collapses.

[bake]

if at Christmas he shares bread with friends

ABOUT! What a great omen! I'll know!)
Lyudochka!
Friends of everyone, Merry Christmas!
All happiness and wealth to the house!
Health to you and your loved ones!
AND bake to the health of Bread !!!
I am happy to have them with you share!

Olya_, here is my. Easier than easy!

Cottage cheese in a multicooker Toshiba RC-18 NMFR (mamusi)

this is how I get my assistant, I will also try to bake such bread

Rather, the assistant would have arrived, I suppose your hands are itching already?
I know how it feels when you turn it on for the first time ...
Wish I could try it again! And now, you know, with cartoons, grills, waffle makers I have not this way... Not like that feelingwhat it was with the Bread Maker!
I can not explain!
I directly remember that feeling, my son and I brought it, wiped it off, washed it hastily. And they put in white milk bread from the Recipe Book. Waited .... like magic! And Panasik did not disappoint - they took it out, and there !!!!!
Mom dear! Bread, not so ...BREAD!!!
Smell, shape, crust - everything was perfect.
Straight puppy joy was with me!

Waited .... like magic! And Panasik did not disappoint, they took out, and there !!!!!
Mom dear! Bread, not so ... BREAD !!!
Smell, shape, crust - everything was perfect.
Straight puppy joy I had

Rita, exactly

Yes, Panasik pleases the first time, every time almost like the first time. Waiting for a Miracle and receiving this Miracle - Bread. He forgives a lot and therefore it is a great pleasure to experiment with him, the main thing is to "guess" with the program

I could not stand it and put 0.5 liters of milk with 0.5 kefir in a slow cooker right now. I want to try baking bread tomorrow morning. Even if the curd does not come out of that amount, the whey will be accurate by morning.

I did not bake this particular bread with kefir, but did other mixed ones. I really feel the taste of kefir, at least dilute it. For an amateur. I feel like I'm changing a lot.
The serum is best for my taste. I do not like vigorous, but pleasantly sour. In bread, it is the most neutral, does not clog the rye taste.
If I replaced it, I would probably even try ryazhenka-varenets, something less bright in taste than kefir. With kefir, it will appeal to those who love the taste of kefir, it can be felt slightly.

[mamusi]

mamusi,
Ritochka, what kind of stirrer are you putting in this bread? I am interested in your recipe. I want to try it in the 253rd. Today I just made the curd. Do you think fresh whey will work?

what kind of stirrer do you put in this bread?

I put a comb.
But once I forgot and left the usual one - the flight is normal!

Do you think fresh whey will work?

It will, of course!

Thank you, Ritochka. Everything is clear.

, fresh whey

I just love baking when fresh.

[mamusi]

mamusi,
Ritochka, I'm with a report. But it turned out that a little for reasons, because rye flour turned out to be only 280g. I've already tried the crust. I liked the taste very much. Already brought him into her favorites. Thank you dear
The photo is not very good, but the structure is visible.

The photo is not very good, but the structure is visible

Good photo! Alexandra,! (How I like this name! They call you Sasha? At least someone?)

Sorry for the familiarity! ..

How glad I am that I liked the bread.
Bake to your health! The holes, by the way, are wonderful.(I was worried))))

Holes, by the way beautiful

+1

Are you called Sasha? Anyone?)

Ritochka, that's what they call me

By the way, here I am also just Sasha. And to me, if possible, then also to you.

No, girls, what’s going on, I can’t stop, again bread, but with borschichk, I was dumb. Delicious! Thank you, Ritulya.

that's what they call me

And to me, if possible, then also to you.

It's been noticed, Sasha!)

Ritulya, Merry Christmas !!! I hooked on the recipe, intrigued me with the new bread! As part of everything I love! And although my hp is not Panasonic, I will definitely try the dough according to this recipe!
Is the malt just like that without brewing?

even though my hp is not Panasonic, I will definitely try the dough according to this recipe!

Yulechka, I'm glad you dropped by.
Here Panasonic is not important. Ideally: Kneading-Proofing-Baking.

Is the malt right without brewing?

You can do it as you like.
But, if you brew, you simply subtract the amount of water from the total liquid. Well, you yourself know that!
(I, nope, Lenus, rarely brew.
Probably because I haven't felt the difference yet!))))

I rarely brew

And I stopped brewing. Maybe I'm not enough foodie, but I don't feel the difference.
I'm preparing mentally for a new (this) bread.
Merry Christmas!!!

And I stopped brewing.

Yes? Well, I'll try it without tea! As a last resort, I'll mold boiling water onto the malt and combine it hot with whey right away!

As a last resort, I'll mold boiling water onto the malt and combine it hot with whey right away!

And this is a good idea, Yulia, in the sense that why not do it, since we dilute cold whey with boiling water in the same way !?
Try this. Maybe I'll try it on the next baked goods.

I'm preparing mentally

Galya, get ready with the spirit and peki. Don't delay it.
You can also bake in the Rye mode, and then on a semiautomatic device. And compare the results.
I take Kudesnitsa rye flour, it is mainly sold here. There used to be Tverskaya, I liked it very much. Now it has disappeared from sale altogether.

[mamusi]

mamusi, Rita, I'm reporting) I see you bake it all in a bread maker, and I baked it in the oven. Tasty! Instead of malt, I took kvass wort. Here he is, handsome!)))

[Marusya]

Marusyawhat a wonderful bread came out! The photo is wonderful! Almost an oil painting of my breakfast lunch tonight!
Of course, I turned out not so handsome, but I am very happy with the result! I somehow do not bake bread in a bread machine at all, for 7 years I can count on my fingers .. I have it mainly for kneading-proofing. But for the purity of the experiment, the stove in it was decided. How did it turn out to be simple - or is the recipe so magical ?! I put the usual yeast dough program on my moulinex (1 hour 25 minutes) and then after checking for a "hole", I turned on the baking for 50 minutes. I didn't really let it cool down, I cut it while still warm, I couldn't wait to try it! Therefore, the incision of the cooled one can be laid out later.

Rita, I can't even describe my taste sensations from this bread, except for words of gratitude, nothing comes out! I liked both the taste and the structure!

Rita, I baked exactly the recipe for Pizza and Pastries. I think I had to wait another half hour to get higher, but I set it up late in the evening and could no longer wait.
In taste, of course, it differs quite strongly from mine. This is not surprising, the composition is different. Mine is more rye and closer to Vesfalsky.
The bread is very tasty, I would say it has a "delicate" rye taste, and you can eat more of it at a time, it is in the "light rye category".
YOUNG MAN, RITULE

[Yulia]

I somehow don’t bake bread in a bread maker at all

Yulia, so I also don’t use my bread maker, well, bread doesn’t suit me. Somehow I did not come to court.Therefore, I baked in the oven, out of habit)

everything turned out to be simple - or is the recipe so magical ?!

In fact, everything is very simply magical. Even without a bread machine: girl_manikur: Kneaded with a combine.Proofing 1 hour 15 minutes (at home it is sooo warm here). Baked for 55 minutes from a cold oven.
Fragrant, porous! Thank you, Rita

... Here he is, handsome!))

Maroussia, very beautiful bread,

The bread is very tasty, I would say it has a "delicate" rye taste, and you can eat more of it at a time, it is in the "light rye category"

Thank you, Sveta, for your words and for trusting me and baking! I am very glad that you are delicious, good health!

Therefore, I baked in the oven, out of habit)

So, that's great! Thanks for the experience. Many will come in handy
Sometimes people come and ask, they say, is it possible in the oven? And we already have bam- second shift there is a ready answer!?!

everything is simple - or is the recipe so magical ?!

Yuliajaya !!!!
Thank you!

I'm not a magician, I'm just learning! (Skrgmnko so ...)

Girls, thank you for the photo, for your kind words.
I myself like this Bread very much! That's very straightforward!

Rita, I can't even describe my taste sensations from this bread, except for words of gratitude, nothing comes out! I liked both the taste and the structure!

Straight balm to the soul!
I was all over the place from your words, girls! No wonder the recipe "published"

No wonder the recipe "published"

It made me so happy! Now I have a delicious quick rye bread for my HP!
Here is the cutter!