Wheat-rye-corn hearth bread

Wheat-rye-corn hearth bread

Category: Yeast bread

Ingredients
Wheat flour	300 g
Rye flour	80 g
Corn flour	80 g
Beer dark	150 ml
Ryazhenka home	200 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Sunflower oil	3 tbsp. l.
Yeast	1.5 tsp.
Kvass dry	2 tbsp. l.
Instant chicory	1 tbsp. l.
Spices for bread	1 tbsp. l.

Cooking method

• We put all the products in the bucket of the bread machine and then use the same bread machine mode that we will use for baking bread.
• 1. Basic mode (basic), if the bread is baked completely in the bread maker.
• 2. Dough mode, if we bake bread in the oven.
• The first three photographs show the state of kneading and proofing of the dough common to the two modes of bread baking.
• This is how the bun looks like after the first kneading of the dough. I check the kneading with my fingers, the back of my hand, bending my fingers, the second phalanges of the fingers. So it is more convenient to press on the dough piece - a bun and feel its condition. The gingerbread man bounces under the fingers when pressed and is sticky to the touch.
• In this photo, the bun after the second kneading of the dough also springs at hand, but already smooth, kneaded, oily. Compare the condition and difference of the koloboks after two mixes.
• 
• Further, the dough according to the bread maker program goes to proofing (rise).
• This is what the dough looks like after the first proofing. As you can see in the photo, the dough spreads over the bucket, fills it tightly along the entire contour, and gradually rises under the influence of yeast. The temperature in the stove at this time should be maintained no higher than 30 * C.
• 
• For those who choose to bake bread in a bread maker, nothing happens and the baking process continues.
• For those who intend to bake bread in the oven, the Dough program has come to an end, and we take the dough out of the bucket onto the cutting table.
• This is what the dough looks like on the desktop.
• Pay attention to the fact that the dough in a bucket looks the same for those who continue to bake bread in a bread maker. Looks interesting - fit well, nostril. This is all the work of yeast and carbon dioxide, which is released when yeast, water and sugar interact. Carbon dioxide in the form of small bubbles loosens the dough, so many small and large volcanoes are visible on its surface and inside. Sometimes, depending on the products included in the dough recipe, when kneading, these volcano bubbles burst under the action of the hands, and when pressed, they emit squeaking sounds.
• 
• Form the dough into a cake, then fold it in an envelope, and it is ready for the second proofing.
• Now we put the envelope in a regular wicker basket, on baking paper.
• And put in the oven for a second proofing at a temperature not higher than 30 * C, until the dough doubles.
• For those who bake bread in a bread machine, the second proofing of the dough will take place in the bread machine.
• After proving, the dough doubled, cracked on the side, and in order not to overstay (which is bad for bread), we will start baking bread.
• We transfer the dough piece to a baking sheet directly on baking paper, while carefully taking the paper by the “ears” and transferring it along with the paper.
• We transfer the baking sheet to the oven, set the oven temperature to 180 * C, the oven starts heating.
• The same thing happens in the bucket of the bread machine when the baking process begins. The bucket begins to gradually heat up to the same 180 * C, while continuing (with two methods of baking bread) the rise of the dough piece, which will stop when the temperature reaches 60 * C inside the piece itself. Further, the dough will no longer rise, bread baking and other processes in the dough and bread begin.
• After 25 minutes of baking, when the crust of the bread is colored and formed, you can reduce the baking temperature to 165 * C and bring the bread to readiness, which is convenient to check with a temperature probe to 95-97 * C inside the bread.
• The bread is ready, grease the top with vegetable oil for taste and to make it softer. Now let the bread rest and cool to room temperature.
• It tastes worthy of bread. It turned out delicious!
• Here I showed you once again the recipe for wheat-rye bread, but with the addition of corn flour.
• And she showed a combined version of kneading dough in a bread machine for baking bread in the oven and in a bread machine. In principle, it was possible to knead the dough right away in the Basic (basic) mode, and after the first proofing of the dough, take it out on the table, shape it into a basket and then bake it in the oven.
• It is called - choose options.
• The recipe contains more wheat flour than rye flour with the addition of other flour, therefore it is perfectly kneaded and baked according to the rules of the "wheat ball", and in the Basic (basic) mode in a bread machine.

Cooking program:

mode Basic (basic)

Note

What came of it, see the photos above. It turned out very well!

Here's my bread. Instead of fermented baked milk - kefir and I had to add flour to the bun. It smells good, we'll try it in the evening.


I liked the bread. Thanks for the recipe!

Great looking and, I'm sure, the taste of bread.
It turns out that it can be made according to the regular wheat bread program?
And then my SD-254 does not know how to rye (there is no such program).
And then it turns out, what happens with the usual program?

Great looking and, I'm sure, the taste of bread.
It turns out that it can be made according to the regular wheat bread program?
And then my SD-254 does not know how to rye (there is no such program).
And then it turns out, what happens with the usual program?

It is necessary to distinguish between types of bread - wheat, wheat-rye, rye.

Rye bread assumes the presence of rye flour 70-80% and wheat flour 20-30%
Wheat-rye contains about 10-30 (40)% of rye flour, so it has more gluten and is not so heavy in the dough.
It can be mixed with the Basic (basic) program and with two proofings - which is what I do.
Rye bread does not like two proofings; kneading and one proofing is desirable there.

Read carefully the composition of the Rye program in terms of time and function.

I have a Hitachi oven, it also does not have a Rye program, but I still bake bread.

Check out my bread here:

Good luck!

I did so, despite the night and how hot it was.

Good day! I want to thank you for the recipes and not only bread. He adopted a lot and is very pleased. The results are great. Now a question arose about baking bread in the oven (x \ n so far everything is fine). You give very detailed information on how and how much food to put, but the baking time is not. I understand that you are using a temperature probe, but how to determine if it is ready? I really want to bake bread in the oven according to your recipes, but I'm afraid to spoil it because I don't know the baking time even approximately. If there is an answer to this question, I will be very grateful.

If there is an answer to this question, I will be very grateful.

There is an answer, but I think it will not quite suit you.

When baking bread in the oven, it is difficult to determine the cooking time. Times range from 30 minutes to hours. Everything can depend on the dough (tight or light), on the products in it, on the thickness of the blank, wheat or rye, on the baking temperature in the oven, and more ... I tried to time the time, but then I abandoned this venture.
The best controller is the temperature probe, the result is guaranteed.

You can check the readiness of the bread with a wooden knitting needle, it must be dry, and you still need to wait a little in time - 5-7 minutes.
That is, you need to adapt to this and work out your own formula for how much bread to keep in the oven after a dry knitting needle.
And yet - the sound of the crust in the finished bread is very loud and dull.

But the knitting needle still fails and is deceiving - many times I took out the bread from the oven already ready, but the middle was damp.I don't like this kind of bread. At home they eat completely baked, dry inside bread.

Try to get a temperature probe anyway, it is more convenient with it and there is less marriage, and there is also a hassle.

Thank you for the kind words addressed to me

I tried to bake this recipe twice. The first time, the bread did not work. Put it in HP in the main mode. Instead of ryazhenka, there was old kefir, and without dry kvass and chicory, I replaced 1 tbsp. l. kvass wort.
After the second run, the top of the kolobok was torn all over, it looked terrible. She took out the dough, formed a loaf, as in the photo. But almost immediately during proofing, the surface broke, became terribly shapeless, the dough did not rise well. I baked it. Delicious, but looks awful.
The next day, I put the bread again, but with slight changes.
Wheat flour 300 g
Rye flour 100 g
Corn flour 50 g
Salt 1.5 tsp
Sugar 1.3 tbsp. l.
Extra-R 1 tbsp. l.
Kefir 100 ml
Dark beer 100 ml
Water 50 ml
Kvass wort 1 tbsp l. (not measured, by volume wort 30 ml)
Half a medium apple (grated).
Fresh yeast 10 g
First, mixes in the Pizza program. Added in the process another 50 grams of flour. The gingerbread man turned out to be beautiful, as in the photo above. And left for proofing for 1.5 hours. Before baking, it looked beautiful, again like in the Admin photo. Then baking for 1 hour 5 minutes.
It turned out to be a great loaf! And delicious!

I tried this bread, everything worked out, thanks, Admin! I'm not a supporter of changing anything in the proven recipes, but there was no chicory and fermented baked milk - I replaced it with instant coffee and kefir. From spices added a pinch of black Tajik cumin, Indian shambhala and caraway seeds. He baked in HP as recommended on the main mode, size L, medium crust, without interfering with the process (timer at night). It did not rise much (10-11 cm), which, in my opinion, is normal for a rectangular bucket in the 255th Panasonic for the indicated ingredients. I was struck by the top - it turned out to be flat, so the loaf looks like a brick. I cut it in 40 minutes (it was still warm) - inside, as from Admin's photos, and color and density. The taste is cool. All in all, a good recipe.

I understand that you are using a temperature probe, but how to determine if it is ready? I really want to bake bread in the oven according to your recipes, but I'm afraid to spoil it because I don't know the baking time even approximately. If there is an answer to this question, I will be very grateful.

"Bread products are baked in the baking chamber of a baking oven at an air-vapor temperature of 200-280 ° C. For baking 1 kg of bread, about 293-544 kJ is required. This heat is spent mainly on evaporating moisture from the dough piece and heating it to a temperature of 96- 97 ° C in the center, at which the dough turns into bread. A large proportion of heat (80-85%) is transferred to the dough-bread by radiation from the hot walls and arches of the baking chamber. The rest of the heat is transferred by conduction from the hot hearth and convection from the moving currents of the steam-air mixture in the baking chamber. "
This is how professionals bake - the conclusion: it is better to buy a temperature probe after all. It is very (even much more) useful when baking meat in a piece, for example, in foil, when it is not very visible, and it is often not desirable to pierce. (I was lucky, it came with the Electrolux oven and I'm happy with it)

Admin, I hasten to express my gratitude for your impeccable recipes and experiments with bread. I really wanted to boast - I get your loaves of bread, but I just tried it with capricious rye flour :) I just baked a wheat-rye-corn bread, it's a miracle. Crispy crust, delicate, fluffy crumb, very interesting taste. I would like to learn how to properly reduce products for a smaller loaf. Since they don't eat much homemade bread, and I want to try to bake everything at once, I run the risk of disperse by leaps and bounds from eating now my masterpieces
And thanks for your interesting way of cooking cabbage soup, the taste cannot be compared with the usual one.
In general, now you are my culinary idol :)

Admin, I hasten to express my gratitude for your impeccable recipes and experiments with bread.

Thank you for the kind words Bake, cook and eat for health

For recalculating recipes by quantity, check out these topics:

Recalculation of the number of ingredients in the bread recipe. To help beginners.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.new#new

Number of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon. (post 3)
#

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0


There will be questions - ask In the topics everything is detailed

Hello ROMA !!! Again to you for advice. I can't buy corn flour, but I bought corn grits No. 5. You could say grits. Is it possible to use it ??? Or should you grind? If possible, then cook or not ??? I really want to try it with corn !!!!!! Everyone has such beautiful pastries !!!!

Thanks for the kind words about my bread

Better still use flour, it is smaller! If you are in Moscow, try to buy corn flour - it happens in large supermarkets or in the Utkonos store with delivery (I bought it last time).

Well, if it does not work out, you will have to steam it with boiling water and let it stand for several hours until it chills - the grits are hard. You can also grind to flour

I wish you success!

Admin, the husband of his wife writes to you :) who bought hl. oven panas. , and feeds me already for 4_x !!!! months bread, pies and other goodies according to your advice. THANK YOU!!! great for your site!
One bad CHEEKS GROW !!! Although let ..., If only the blush did not pass like on French bread.
Once again, a big MERSY for you !!!

Can you add liquid wort instead of dry kvass? and how much

Can you add liquid wort instead of dry kvass? and how much

Can be replaced with kvass wort. Replacement in the same quantity

Can be replaced with kvass wort. Replacement in the same quantity

Thank you so much!

Tatiana, hello! For a very long time I want to say thank you and much more than thank you for your recipes and the way you explain your recipes to us newbies. Every time I take bread out of the oven, I thank you. Happiness and health to you!

[Galina]

Galina, I always take your feedback and gratitude seriously This means that you understand the thoughts and baking rules that I wanted to convey to you, and which will help you in the future
Thank you for your kind words, nice to hear!

[Admin]

Admin, tell me, but without spices, the taste will not be the same? I don't like them very much

Mix composition:

Cumin in whole seeds - 5 parts
Coarse coriander - 2 parts
Anise in whole seeds - 1 part
Fennel in whole seeds - 1 part.

can you grind them into powder? so that nothing gets caught
fermented baked milk and shop will fit?

[Lena]

Lena, this is the author's recipe! But you can adjust it and get the taste that suits you best. Of course, the taste will change without the spices. But you can also pour spices, a matter of taste