Cubic
It was based on a recipe from a book for Panasonic SD-255, from page 20.

In my own recipe, 90 g of rye flour goes to the dough, I instead added 200 g of rye sourdough (correspondingly, having also subtracted 100 ml of water).

yeast 0.5 tsp (I didn't risk it at all)
wheat flour 400 g
rye sourdough 200 g
salt 1.5 tsp
molasses 1.5 tbsp
draining. oil 1 tbsp
water 100 ml
beer 120 ml (I had ochakovsky kvass)
cumin 1 tsp (you can not put it, I love)

The dough on the "rye" program, then divided it into 10 parts, rolled the rolls, and for another 1.5 hours for proofing (I just had to leave for this time) came up quite well, crawled a little. Baked in the oven with steam for the first 10 minutes. at 240, then reduced to 180 and another 40 minutes.

Very pleasant bread, with fine-grained crumb, convenient for sandwiches.

100_0842m.JPG
"Danish bagels" with everlasting leaven
Cubic
I liked the taste and consistency of these breads so much that, at the request of the family, I baked bread in a bread machine based on this recipe.
The result is excellent: the bread is unusually tasty, the crumb is super - dense, but soft (with small holes), the bread DOES NOT CRACKED AT ALL and does not wrinkle when cutting, very convenient for sandwiches. And his color is caramel - super, if anyone tries, you will not regret it !! I now have this recipe on duty.
gorgo6a
On what program did you bake this bread in KhP?
Cubic
Quote: gorgo6a

On what program did you bake this bread in KhP?

T.K. I used a sourdough, then I used the advice from the forum and first started the kneading (the "Pelmeni" program), then I turned on the "rye" program, at that moment while the oven was leveling the temperature, the dough came up for the first time, well, then everything went program ..

but I think it was possible to bake in the main mode, because the recipe contains 80% wheat flour, and there is (albeit a little) yeast. Next time I'll try this.
gorgo6a
How many times does the dough fit on "rye"?
Cubic
Now you puzzled me a little ..
It seems to be 1 time, but I did not notice, maybe there is one more hitch ...?
Logically, it should not be, the manual does not say this, it did not stand over the stove. If there is someone who knows for sure, please respond!
Fluffy Slipper
I baked this bread in "French" mode, but I have two kneading steps between three rises of dough. I removed the dispenser from the shaft, but left it in the bread maker so that the temperature for the dough was optimal, but the dough was not crumpled, but was allowed to stand for about 2.5 hours after 33 minutes of kneading before baking. The molasses in the recipe was replaced by 2 incomplete tbsp. l. sugar, and beer took "Zhivoe Lvovskoe". The flour went to 320 g, that is, the bun was not quite kolobok. BUT ALL THIS WHEN BAKED IT WAS JUST O-O-VERY TASTY !!! Thanks for the recipe !!!
crossby
I like sourdough breads: nyam: I got to these buns, I had grape sourdough (300g), did not give yeast at all, there was no beer for 1 hour. l. kvass wort diluted in 110ml. water, when I formed the product, sprinkled it with coarse flour and here they are
Danish bagels with everlasting leaven

Thanks to the author for the recipe [/ left]

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