Wheat-rye bread on yogurt (oven)

Wheat-rye bread on yogurt (oven)

Category: Yeast bread

Ingredients
Wheat flour	260 g
Rye flour	210 g
Yogurt + water - in half Aged yogurt	only 250 ml
Salt	1.5 tsp.
Honey	1 tbsp. l.
Vegetable oil	2 tbsp. l.
Fresh yeast	10 g / dry 1.5 tsp.
Kvass wort	2 tbsp. l.

Cooking method

• I put all the products in a x \ n bucket and put them on the Dough program, I knead and the first proofing completely in x \ n.
• The gingerbread man holds its shape, but is very soft to the touch inside.
• The second proofing is done in the oven at 30 * C.
• I give the dough the opportunity to fully distance and mature. How much time it takes for this, I never count, as much - how much it takes to ripen the dough, and each dough has its own time.
• The benchmark for this is an increase in the dough piece by 2-2.5 times, and no more.
• Then I turn on the baking mode in the oven at 180 * C, with a decrease to 165 * C, when the crust becomes completely dark and hard.
• The height of the finished bread is 11 cm, the diameter is 17 cm. I greased the finished bread with olive oil and put it to cool under a towel to soften the top crust.
• 
• 

Note

The bread has a nice crunchy crust on the top and sides.
The crumb is so airy that it does not keep its shape in the slices by itself.

Good bread for you!

Similar recipes

Sourdough yoghurt bread (ANGELINA BLACKmore)

Honey-yoghurt bread (Twist)

Whole Wheat Yogurt Bread with Apple (Sonadora)

[Admin]

Admin and what is the weight of this bread?

[Admin]

Admin and what is the weight of this bread?

I didn't weigh, somehow there is no need for this - I bake in the oven

If you weigh on your hands, then under 1 kg there will probably be rye flour in the composition, it is heavy. In size 11 cm in height and 17 in diameter - it turned out big.

If you are asking for x \ n, then be guided by the weight of flour - about 500 grams, in the instructions, see the correspondence to the weight of the finished bread.

You lubricated the form with something ?? It bothers me like this.

You lubricated the form with something ?? It bothers me like this.

Any form must be lubricated with vegetable oil, or special. a mixture of fats.
I grease the mold when I put the dough for proofing.

Thanks for the quick answer, I also smeared with vegetable oil, now I will try fats

Delicious bread, soft, baked in a cast iron

Delicious bread, soft, baked in a cast iron

Oh how good! Glad you liked it, thanks
And a cast iron will do too

Admin, tell me, does this bread taste sour?
I always baked on your kefir sourdough - very tasty bread on it
but now there is no way to make it, and the bread of a very black hotts.

[luchok]

Admin, tell me, does this bread taste sour?

luchok, sourness in bread is obtained from sourdough, especially kefir! Sourdough is a sour dough!

But, kefir (and other fermented milk products) in fresh dough give a different kind of properties to the dough - they help the dough rise, especially the dough containing rye flour!
It is better to use aged fermented milk products.

I came to say a BIG THANKS for the bread !!!!! At my own peril and risk, I baked it in KhP on the whole grain bread program (I do not have a program for rye bread). It turned out to be very fluffy and tasty !!!!

What a pretty hebushka turned out
I am glad that the recipe was to your taste, eat to your health

Dear Admin!
I am on the site and in bakery newbie newbie. Only 10 days since we bought a bread maker. From the site and from the ocean of information in it the head is spinning! I do not believe that I will ever master all this.But the desire is great. I have already baked 2 breads: basic wheat and French. I photograph them. Massive impressions! I'd like to try rye baking. But we don't have dry kvass. There is just kvass. What can you replace?
And how can I attach a photo if I also want to show my creation? How to attach an avatar, where can I get it from?
I wander the site scary. I haven't studied it yet.
Thank you very much in advance! Thank you! The site is great!

Thank you for your feedback on the site and for your kind words.

But let's divide your questions by topic affiliation.
Carefully study the site menu, this will help you navigate the topics.

All technical questions of the site are collected specifically at the top of the menu https://Mcooker-enn.tomathouse.com/index.php@option=com_smf, in the section Technical department of the site and forum, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=330.0, there you will find answers to your questions "how to insert a photo", problems with the forum.
Let's solve your problems in that section.

Rye bread is different in flour content, and it won't give in right away, experience is needed.
Explore the Baking Basics section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0, and especially Kneading and how koloboks should look for each type of flour.

Now about kvass. My recipe contains kvass wort.
You can add dry kvass, kvass wort, rye malt to the batch - 1-2 tbsp. l.
It is possible to replace some of the water (or all of the water) with dark beer, since it contains rye and barley malt.
For rye dough, it is very good to use aged kefir, apple - acid.

Go through the Yeast Bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0, there are enough bread recipes and their photos - choose any recipes, including rye ones. There you can also find a recipe for bread with kvass.

Good luck!

I decided to bake this bread (I really wanted rye, all the ingredients were in stock, I trust the Admin author). Recently I gave up baking, and in those rare times when I still bake, it turns out garbage.
Well, I have a question. I did everything according to the recipe, weighed it on the scales. In addition, I added 190 grams of rye and 210 grams of wheat flour (I think if I will look and add). I was still embarrassed that there was not enough liquid, but the oven began.
However, when it began to interfere with me, as I suspected, there was very little liquid (just VERY, one flour with pebbles of "dough" in it). I added 3/4 cup (240 ml cup) yoghurt to knead the dough. Moreover, I did not report the torment.
Now I still bake, or rather, it still stands after the first batch. And I quickly go to my computer. What happens is unknown. Why did this happen to me? Again, it will probably turn out to be a brick. Did they jinx me, or what, that I do not get bread?

I report:
The bread turned out well, this is a lunchtime version of black bread. The only thing, it was necessary to defuse a little longer (I defended for 40 minutes), so that I was taller, but this is my mistake. I put the recipe in a notebook.
It strains me that I need to control the recipe. And it's not clear why I needed almost 1 extra cup of yoghurt?

[Liquids]

My recipe:
Wheat flour - 260 grams
Rye flour - 210 grams
Vegetable oil - 2 tbsp. l
Yogurt + water - only 250 ml in half. Aged yogurt
Honey - 1 tbsp. l
Kvass wort - 2 tbsp l
Salt - 1.5 tsp
Fresh yeast - 10 grams \ dry 1.5 tsp

Liquids this recipe is enough!
TO liquids include yogurt, water, vegetable oil, honey, leavened wort.
In the test, we take into account the control of all liquid, not just pure water!

And you don't need to follow the recipe for raw materials to a drop - focus more on the consistency of the dough, the quality of the finished bread depends on this moment.
How much liquid the dough needs - so much needs to be added!

I'm glad that the taste of the bread made you happy, thank you

[Wheat-rye bread on yoghurt in the oven]

Wheat-rye bread on yoghurt in the oven

Seduced, dear Admin, the recipe you suggested.
I really liked this bread, I will definitely bake it again!
I replaced the kvass wort (to be honest, I don't know what it is) with malt, the rest is all according to the recipe.
ml]
You noticed that the roof blew up a little, I think it could not stand the proving time and rushed to put it in the oven, but there was an experience when the dough stood still and I decided not to risk it. This cosmetic defect will not affect the taste at all. Thank you.
Shl. I very often bake bread according to your recipes and have never had a negative result.

[It was necessary to pull it out of the socket, and not turn off the button]

: girl_red: Again I was tempted by this recipe, but ... something rye (except for custard) is not friends with me! I laid everything down when the kneading began .... There was very little water, let's add with spoons, then from a mug of lila, in general, a non-sticky bun was somehow kneaded. Then she suddenly remembered that one batch is enough for rye and at the beginning of the second batch she turned off the stove, pulled out the spatula and turned it on. But the program got lost. (It was necessary to pull it out of the socket, and not turn off the button). I left it in the oven for proofing and warm up the oven. I once baked light buns in the oven. I will wait. Why I decided to write, maybe my mistakes will help someone. I giggled when I read that they forgot to insert the spatula. and then she did the same: girl_red: Why was there so little water? Was the yogurt thick?

[strawberry]

Then she suddenly remembered that one batch is enough for rye and at the beginning of the second batch she turned off the stove, pulled out the spatula and turned it on. But the program got lost.

strawberry, this is what the author of the recipe says on the first page:

# I put all the products in a bucket x \ n and put on the Dough program, I knead and the first proofing completely in x \ n.

# Gingerbread man holds its shape, but very soft inside to the touch.

# The second proofing is done in the oven at 30 * C.

# I give the dough the opportunity to completely distance and ripen. How much time it takes for this, I never count, as much - how much it takes to ripen the dough, and each dough has its own time.

# The benchmark in this case is an increase in the dough piece by 2-2.5 times, and no more.

# Then I turn on the baking mode in the oven at 180 * C, with a decrease to 165 * C, when the crust becomes completely dark and hard.

Our dough is wheat-rye !!! so we will make a normal batch, two proofings, one baking of bread

So on the first page: cray: I need everything fast! Now I put it in the oven. When I pulled it out of the bucket, the dough was already soft. Hope it will be okay. I am patient and wait. Thank you so much for your reply. I will probably improve. Always hands ahead of thoughts ... Yes, but in the main mode there are two batches. So I decided that one is enough, but she ... kneads and kneads everything.

: bravo: Hooray, it worked! The bread is baked, so pretty, it's getting cold. Of course I broke off a piece (edge), tastefully !! It's still great to bake with the ABC book! Admin! Respect!

[strawberry]

in the main mode, after all, two batches

strawberry, in x / stove one batch, only divided into cycles (pre-batch-pause-batch)

I'm glad for you and your bread - it's nice to hear that everything worked out

Hello. I just kneaded your bread. But I have a question. Can you please tell me, is it necessary to bake it in the form? I would like to make it a loaf, or, in extreme cases, a loaf.

You can give any shape, depending on the thickness of the dough, so that the shape is preserved. And comply with the baking conditions on the hearth.
But if this is the first time you bake this bread, with a high content of rye flour, then it is better to first make the bread in the form, look at the result - and then bake it on the hearth, make adjustments to the dough and pastries

Thank you so much. I will bake in shape.

Thank you so much. I will bake in shape.

Good luck! Let the bread turn out!

My bread is baked. I will cut it as it cools. So far, I am very happy with everything. The dough, I would say, is perfect. Well, we will judge about the taste a little later.

I'd like to see the result, zhdemsssss

Well. Not finished.The cut is wrinkled as if cut hot. Well, the taste is clear that it is not baked.

Do not worry too much, for the first time in the oven it turned out very well, the roof did not settle, the bread turned out to be even

Conclusions:
DO NOT cut bread hot !!!! It will always be wet inside, especially rye! It is necessary to let it cool completely and stand, to ripen the bread.
To check the readiness of the bread (baked), you need to have a temperature probe at a temperature of 94-96 * C, the crumb is guaranteed to be ready and baked!

Tatyana, thank you for your answers and advice, without them the result would be even worse.For that, there is one positive point (well, as always with any experience). For the first time I baked rye with kvass wort. So to me and my husband the taste of bread seemed somehow nutty. : nyam: If I had baked it normally, I would think it would be very tasty. I will definitely try to do it again. I really liked the dough.

And experience, the son of difficult mistakes ... and most importantly, your own, it's then worth a lot!

Bake to your health!

Tatianochka, sorry for the importunity, I have one more question matured. I did 2 proofing in the oven with a mug of boiling water. The dough rose very nicely and rose quickly, but could the steam have influenced the bread getting wet inside? That is, by an intuitive feeling, I am sure that I just did not bake it, but for the future I want to know if it is possible to moisten the space in which rye bread is allowed to grow?

You can do differently! But, there are so many subtleties here, you first need to read the basics of baking, the section Useful tips, there is a lot written about proofing, dough temperature and so on ...
You need to pay attention to the recommendations of the authors, and look at photos of the author's works, what happens, then repeat after them and draw conclusions for yourself what and how is best - this is a big and long work

Take a walk through our bread recipes and observe.

[tasty]

That's how it happened today. : girl_red: Delicious bread. Similar to our "Ukrainian," only tasty... The crumb is so tender ...

[Viktorii @]

Viktorii @what a beautiful crumb of bread! Hole and airy! Thank you for making me happy!
Bake to your health!

I didn't even expect. Thank you for the recipe.

I didn't even expect. Thank you for the recipe.

So here in the composition of barley, rye malt and old kefir, so they act on rye dough

Super! Super! Super! Here is such a giant, compared to the usual! ............ joke



I've only been on this wonderful site for a month, and the Hitachi bread maker (the same as yours, Tatyana) is already seven years old, I can't remember such delicious bread ..
Not only did I mix kvass wort at night and poured dry kvass, that I had to mix in the water (I needed bread in the morning), at my own peril and risk, threw everything into the bread maker ... half of the loaf at a time was reduced while I went to the camera.

Thanks for the recipe !!!

Bread is really a GIANT! And I also love the slightly torn roof))
Hitachi bakes very well, always helps!

Bake delicious bread for your health!

Tatyan, tell me, what mode to bake in the bread maker? is there rye, or will it just knead and then put on baked goods?

This is wheat-rye bread, so you can bake in the main mode

Well, I still can't find a common language with wheat-rye bread instead of yogurt I put kefir, instead of wort, dry kvass, the rest is all according to the recipe. It turned out very thick, I added a little water, the bun was kneaded, it seemed to me still a little thick, but I didn't touch it anymore. I got up normally, I thought that it would reach the lid, I went to see how he was, and he fell

[Try to understand and feel the dough, what it wants from you, it is from you - the dough is alive, and dictates what it needs, and we just need to understand it.]

What can I say? Patience, only patience, and feed the birds a thousand more times and gain experience
Try to observe the process of kneading, proofing, baking, analyze and remember what follows from what.
Try to understand and feel the dough, what it wants from you, it is from you - the dough is alive, and dictates what it needs, and we just need to understand it.

I do this: Gingerbread man made from wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Here's my "handsome" turned out (((

Here's my "handsome" turned out (((

The handsome man turned out to be dense, you can see it by the crumb, and it seemed a little wet.
Write here what and how much was put into the dough and what program was installed

Everything is according to the recipe only instead of yogurt, kefir + water in the right volume, instead of 2 tbsp wort. l. dry kvass, but for some reason I immediately had it too thick, although according to your recipes everything is always perfectly calculated.

[everything is calculated]

Kvass wort is a liquid product that counts towards the amount of liquid.
Dry kvass is a dry product that contains wheat rusks, which require liquid to soften them, and swell from the liquid - if you do not add liquid, they will take it from the dough. Read the composition of kvass on the package.

I have everything is calculated - since I give the recipe on the forum not before baking bread, but when I have already made the dough, I will track all the subtleties, add / subtract what is needed. And only when the bread is guaranteed to work out, after baking I give a full refined recipe and comment on the process after the fact, so that you can be warned about the intricacies of kneading and baking

Today we ate bread, everyone liked it, so I will try more than once and achieve a good crust