Rye-wheat bread with beer and whey in a Panasonic bread maker

Category: Yeast bread
Rye-wheat bread with beer and whey in a Panasonic bread maker

Ingredients

peeled rye flour 200 grams
premium wheat flour for baking 200 grams
whey 150 ml
dark beer 150 ml
rye malt 1 tbsp. l.
dry yeast 1.25 tsp
salt 1.75 tsp
brown sugar 1.2 tbsp. l.
sunflower oil. 2 tbsp. l.
gluten 1 tsp

Cooking method

  • without temperature equalization, mode of kneading dough-22 pizza - 18 min. + 10 min.
  • rise 1h 20 min.
  • baking-1.10 min.
  • the serum was goat, there was no cow in the store
  • possible without gluten
  • keep an eye on the bun, flour / liquid balance

Note

The result is a smooth, flat roof.
Delicious crunchy bread.

Ivanovna5
Vera, with the first recipe! Your bread is so beautiful and appetizing, you must try to bake it too, I'm taking away the recipe in your bookmarks.
gala10
Vera, well done, that she has drawn up the recipe! Now it will definitely not get lost. I take it to bookmarks.
Ilmirushka
Vera, with the first recipe!
Peter Push
Vera, but a classic bun or with a "bedding"? It would be nice to have a photo. Fermented or white malt?
Admin
Quote: Peter Push

Vera, but a classic bun or with a "bedding"? It would be nice to have a photo. Fermented or white malt?

There are inaccuracies in the bread recipe or really too much liquid.
According to the standards for 400 grams of flour, approximately 280-300 ml is taken. liquids. This recipe says 350 ml. liquids including vegetable oil. This is a lot of liquid. And the top of the bread speaks about it.
Yes, I would like to see the crumb of bread

Therefore, if you use this bread recipe, track the flour-liquid balance. With such a combination of flour, wheat-rye 50x50, that is, the borderline state between wheat-rye dough and rye-wheat, baking nuances are possible. We've already talked about this in the bread topics
rustle
Quote: Peter Push

Vera, but a classic bun or with a "bedding"? It would be nice to have a photo. Fermented or white malt?
Kolobok without "bedding", for some reason I have very good koloboks with beer and kefir, or with whey, but my flour is always dry, maybe because it is stored in a dry and warm closet. Fermented malt.




ROMA, completely in agreement with you, I really have a problem with the flour-liquid balance, the roof is ugly - not enough water, I try to level the roof - I add water, this option suits me more. With "half" breads with whey or kefir and beer, the roof is always as flat as in the recipe. And with wheat-rye bread for gas. water + kefir, or gas. water + whey, then like this Rye-wheat bread with beer and whey in a Panasonic bread maker
Peter Push
rustle, thanks for the answer.
rustle
Good morning! Yesterday I baked this bread from just purchased flour, not overdried, the liquid left (beer + whey) 300ml, I could not take a picture, because it was not me who took out the bread, it was brutally eaten)) Girls make changes to the recipe for beer and whey : beer 150 ml, serum 150 ml. Flour / liquid balance under attention !!
Bober_kover
I got this ...
Rye-wheat bread with beer and whey in a Panasonic bread maker

Rye-wheat bread with beer and whey in a Panasonic bread maker
Either the dough did not stand up (it was allowed to stand for an hour and a half in HP without heating), but there is no smell of yeast at all. Either there is a lot of flour, but the bun was kind of good, a little sticky even. Before proofing, I took out the spatula and leveled the dough with wet hands (maybe in vain?). The only deviation from the recipe is the lack of gluten.
But in any case, I liked the bread to taste)))
rustle
Good morning! Try to reduce the water! Boldly by 10-15 ml. I had dry flour. A similar recipe Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 8623 This bread is also very
tasty. I bake it every day, always a good roof. The main program, without "dancing with tambourines".




Bober_koverIt is possible without gluten, sometimes I forget, this is me about the first recipe. I switched to a new bread, because a larger percentage of wheat flour, it always turns out a good roof, ugh, ugh, I would not jinx it,))). And the composition of the liquid is almost the same, yesterday I even added mayonnaise instead of sour cream. I noticed that the crust turns out to be darker, or take it out immediately, or put the middle crust, but this is not critical, it is still very tasty.
Newbie
Quote: rustle
Good morning! Try to reduce the water! Boldly by 10-15 ml. I had dry flour.

Are you Bober_kover answering? A rupture of the roof is just characteristic of a lack of liquid, it is not enough space - it tears the sides mainly, IMHO
rustle



Reduce the amount of liquid: whey or beer by ~ 10-15 ml




I baked this bread today, less water is needed, as I advised, by ~ 10-15 ml, proofing for 1 hour 20 minutes, heating 2 times for 30 seconds.
rustle
Good day! Coarse wheat flour appeared on the market, I decided to introduce it into a recipe that I use almost every day. Replaced peeled rye flour in it.
250 grams of premium wheat flour
160 grams of whole wheat flour
1 tsp dry yeast
1 tbsp. brown sugar. sand
1, 5 tsp salt
4 tsp fermented malt
2 tbsp. l. sub. butter, I have mustard
290 ml of dark beer with whey in half, during mixing, about 20-30 ml of water was added, because the bun was dry.
I liked the bread very much, tender, fluffy, light. Not expected)))









I can't insert a photo (((, forgot)

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