Wheat-rye bread with cottage cheese (oven)

Wheat-rye bread with cottage cheese (oven)

Category: Yeast bread

Ingredients
Fresh yeast	9 g
Potato broth	200 ml
Milk	100 ml
Vegetable oil	2 table. spoons
Pasty cottage cheese	80 g
Molasses (honey)	1 table. the spoon
Kvass wort	1 table. spoon (20 gr)
Gluten (Panifarin)	1 table. the spoon
Dry leaven	1 table. the spoon
Whole grain wheat flour	100 g
Rye flour	200 g
Wheat flour	200 g
Salt	1 tea the spoon

Cooking method

• Crumble yeast to the bottom of a bucket of HP, add liquid, cottage cheese, molasses or honey, rye flour and turn on the kneading for a couple of minutes. Then turn off the HP, add the rest of the components and turn on the "Dough" program - 1 hour 50 minutes.


• Knead the finished dough in the "Kneading" mode, put it in a mold and prove it in a warm place (oven, 30 °). When the bread rises, turn on T 180 ° and bake the bread until tender.


• Fluffy, porous, delicious!


• 

[Stelochka]

Stelochka
Wonderful bread! I am again with the question about dry yeast that has already bothered you ...Stelldo you think you need 1.5 dry spoons?

[Tiny]

Tiny, Thank you!

You see, in the recipe the "attendants" are 500 grams of flour, and I took not 10, but 9 grams of yeast. The dough rises very well thanks to cottage cheese and potato broth.
Take better 1.25 teaspoons. spoons.

Stella, what if gluten-free? I don’t have it. And in what proportions should the wort be replaced with malt? And, if there is no wallpaper flour, what to add to white? Bran? How much? I really want such a bread! To be honest, I'm torn between this and the Light Rye-Wheat, but I need to attach some cottage cheese somewhere, so, probably, this one is.

[Kitzun]

Kitzun , I'm telling!

Instead of gluten like Summer resident taught, pour potato starch.

Brew 40 g of malt with hot potato broth (80 ml of the total).

Do not add anything to white flour. Rash 300 gr and that's it.

Thanks for the explanation, Stellochka! I have already baked a current of bread. I did everything as you advised, only did not add starch. And I foolishly divided the dough into two silicone molds, did not want to put it in a tin white one (it is larger than silicone), otherwise the sides would not redden. And for two forms of dough is not enough. But nothing, the taste was not at all reflected in the fact that the bread was not very high. I won't put a photo, okay? I will bake more beautifully and will definitely exhibit! I liked it very much! I still sprinkled some caraway and coriander.

[Kitzun]

Kitzun, sides and in silicone do not blush. I shake the bread out of the mold and put it in the oven for a few more minutes.

I also often practice this way - to dry-brown the shaped bread just on the wire rack. And that's why I love the hearth oven. He's blushing well everywhere.