Wheat-rye bread on yoghurt (bread maker)

Wheat-rye bread on yoghurt (bread maker)

Category: Yeast bread

Ingredients
Peeled rye flour	150 g
Wheat flour	250 g
Dry kvass	2 tbsp. l.
pour boiling water over	100 ml
Salt	1.5 tsp.
Sugar	0.5 tsp
Rast. oil (I use olive)	2 tbsp. l.
Dry yeast	1.5 tsp.
Natural yoghurt Activia (or other) without fillers	1 cup
+ ordinary natural kvass
+ dry brewed kvass =	340 ml

Cooking method

• I have a mode for rye bread in my bread maker, and the author of the original kefir recipe advised (advised?) The main (four-hour) mode.
• 

Note

Who is the author, where I got it - I don't remember !! Sclerotik ... Maybe the author himself will find out his recipe, if I copied it from here at all ... In the original, the bread was on kefir (kefir 3.2% fat + poured dry kvass = 340 ml). I had to urgently redo the recipe, because at the most crucial moment it turned out that they had drunk kefir ... I rushed about with sausage and dug up yogurt in the refrigerator. This is how rye on yogurt was born. The bread is not sour, not sweet (I do not like sweet rye breads), with a bright rye taste, lush.

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I tried it, it turned out very tasty. But! The roof fell and the top became like a deep plate. In my opinion, too much liquid, although I poured two tablespoons of wheat flour. She didn't take a picture, she's not proud of anything. Is the liquid exactly 340g?

I baked this bread yesterday! Very tasty, thanks to the author.
Everything was fine with the roof - I added 240 ml of liquid (yogurt + dark beer (there was no kvass)). Dry kvass was brewed with 100 ml of boiling water and placed in bread separately from other liquid.

I tried it, it turned out very tasty. But! The roof fell and the top became like a deep plate. In my opinion, too much liquid, although I poured two tablespoons of wheat flour. I didn't take a picture, there is nothing to be proud of. Is the liquid exactly 340g?

Liquid exactly 340 ml. The roof does not fall, it turns out not convex, like on wheat bread, but even. But it doesn't fall.

You try to drain everything into one glass (do you do that?). That is, I brew dry kvass and set it aside while weighing and measuring, letting it swell and cool a little. Then I add a bit of ordinary kvass there so that the mass becomes colder and does not cook yogurt (indeed, both beer and water will do, if there is no kvass. I did everything in any way - everything turns out OK). After that I put in yogurt, and then again I add kvass to the desired 340 ml (it is impossible to pour the required amount of kvass right away, since it is not known how much it will be needed). This eliminates the possibility of liquid overflow.

And you measured flour with what? In grams or in terms of volume (cups / ml). Here in this place a shortage of flour is also possible. Or the moisture content of the flour is too high.
In principle, it is better to try several times in order to understand whether this is a single accident or pattern.

[Rye on yogurt]

Rye on yogurt
I have a mode for rye bread in my bread maker, and the author of the original kefir recipe advised (advised?) The main (four-hour) mode.

Very nice bread!
What mode did you do?

It's what I call it: Rye and a separate scapula for kneading rye bread.

I measured the flour with scales, and counted the liquid by weight, but excluding malt, next time I will count all the liquid by volume

Wonderful bread !! Delicate, with a delicate aroma and unobtrusive taste - absolutely suitable for everything
I did it all the same on kefir and added a spoonful of caraway seeds. Fabulous, I recommend it to everyone
The result was rapidly halved while the camera was charging.
or without flash
I'm sorry, the result on the right photo is blurry: the dog pushed under the elbow with transparent hints
Thanks for the recipe!

I baked bread according to your recipe yesterday - I liked it very much, thanks! there was no dry kvass at home, but it was concentrated liquid, I had to use it - I counted and counted calculated 12 g (maybe 10 g would be enough), and a glass of yogurt turned out to be 150 g, the liquid turned out to be 340 ml., but when mixing add a little more kvass, since the bun turned out to be rather dry and did not stick to the end. and so the bread is delicious, soft, rose well - I recommend

I baked bread. I liked it very much for taste and hassle! Only the roof moved to the side when baking, but it did not affect the taste! Thanks for the recipe! I will often use

Natasha, this is not the first time I bake !!! Miracle, not bread !!!! I did everything according to the recipe, I put yogurt on my eyes (there was just a lot of homemade).

: girl_pardon: shNata, once again I bake bread and the question arises: and we lay down kvass 2 tbsp. l ordinary or from hb? I always laid down the usual ...

[put]

For a x / stove, measuring spoons are usually used, which are included in the kit.
There will be no trouble if put and 2 ordinary tablespoons with a small slide, the difference in the weight of kvass will not be great. As a rule, then the dough is regulated by the flour-liquid balance.

Natasha will correct me if I'm wrong in her bread recipe

Yes, I put it from hb, it will not be enough. Normal is better, bread tastes better !!! I made two pieces with radishes😊