Rye bran bread

Category: Yeast bread
Rye bran bread

Ingredients

Peeled rye flour 200 g
Wheat flour 225 g
Rye bran 3 tbsp. l.
Multigrain flakes (took Nordic) 2-3 st. l.
Liquid (took serum) 330 ml
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Rast. oil 1 tbsp. l.
Dry yeast 2 tsp
Agram (Extra R)
(or 1 teaspoon apple cider vinegar)
1 tsp
Glofa extract
(you can not put
or replace with brewed malt
or dry kvass)
1 tbsp. l.
Gluten (optional) 1 tbsp. l.
Cumin - optional
At the end of the batch, I added flax seed and pumpkin seeds.

Cooking method

  • (we look at the kolobok, we bring it to the condition by adding flakes, not flour)
  • Mode - Rye or Pelmeni + proofing 1.5 h + baking 1 h (which I did)

Note

Taking as a basis the recipe from the instructions for Panasonic, "composed" her own bread. Recommend :
It rose well (although there was no dome, of course), very tasty. And useful. Unfortunately, there is no photo. Somehow there was nothing to photograph today.

Gin Photos

VadimAV
Quote: Sveta

Taking as a basis the recipe from the instructions for Panasonic, "composed" her own bread. Recommend :

glofa extract - 1c. l. (you can skip or replace with brewed malt or dry kvass)

Good time of the day! Can you please tell me dry kvass can be replaced with the usual one? And then again I come across dry kvass in the recipe and do not understand why it is dry?
Vanya28
Quote: VadimAV

... and I don't understand why it is dry?

Dry kvass (concentrate for cooking) contains rye malt, which must be specially looked for. It is used as a rule to replace rye malt if it is absent.
VadimAV
Quote: Vanya28

Dry kvass (concentrate for cooking) contains rye malt, which must be specially looked for. It is used as a rule to replace rye malt if it is absent.

Thanks, but I figured it out. I am interested in whether it is possible to replace dry kvass with a regular one, which contains a kvass wort based on rye malt and barley. And then kvass is already in the refrigerator, and you need to look for a dry one somewhere ...
Suslya
You can replace the amount of liquid in the recipe with kvass (beer), only the bread will still be light, just the malt also gives color.
Gin
The bread is great! I have baked it many times in a row. I don't add glofa and cumin (we don't like it). The gingerbread man is excellent.
Yesterday I kneaded in HP, proofed in the microwave (I also have a stove) - at 30 degrees in an hour, the workpiece increased four times. I made cuts, greased with an egg and water, sprinkled with seeds, greased again. Baked at 180 degrees Celsius for 1 hour and 15 minutes. Then, in the turned off stove, it cooled down for 20 minutes, was taken out and smeared on top with vegetable oil. I was afraid that the crust would be very hard. But no! Just right - crispy!
Thanks for the recipe!
Rye bran bread
Zhivchik
Sveta, thanks for the recipe!
Baked in the oven. I liked the bread very much. Only I changed it a little. I mixed 1 tsp. MK starter culture, 200 ml. serum and 200g. rye flour and left until morning. Today I added wheat flour 1 grade, honey 1 coffee. l., malt, a little more than 0.5 tsp. yeast, wheat flakes and everything else according to the recipe except cumin.
I defended it for 2 hours. True, 1.5 hours would be enough.
It turned out to be very soft with a thin crust and airy.

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Rye bran bread

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