Wheat-rye custard bread (bread maker)

Category: Yeast bread
Wheat-rye custard bread (bread maker)

Ingredients

Wheat flour 150 g
Rye flour 130 g
Water 240 ml
Salt 2 h / l.
Sugar 1 tbsp / l.
Vegetable oil 1 tbsp. l.
Dry yeast dark agram 1 tsp
Panifarin 2 h / l.
Dark Agram 1 h / l.
Rye malt brew
(50 g boiling water 2 tbsp. L malt, before pouring in - cool)

Cooking method

  • bread maker PHILIPS HD9020 ⁄ 40 program 3 weight 750 g medium crust.
  • Wheat-rye custard bread (bread maker)


Summer resident
Very good for a start. Judging by the shape of the roof, the dough was a little tight. Probably you can add a couple of tablespoons of liquid for complete beauty
Sister Klitschko
here a joint came out ... I prepared this bread 5 times already and empirically brought out the optimal amount of water ... that is, first (1 time) I took the recipe ... I don't remember where ... it was too much that he already overflowed .. well, when I tried to reanimate - opal ..

then the recipe was divided into 2 and again ... everything is ok, but for some reason the bread fell out ... I read why "the bread falls off" ... since no one opened the lid for viewing and no one pulled the stove, then how did I I realized that it was either yeast or water ... first I took away 0.5 tablespoons of yeast ... and again the opal then began to take away the liquid ... and in principle, according to the weight of 290 grams of liquid for my stove, it became optimal ... yes, it turned out unevenly, but he did not fall off ... my mother made 300 yesterday, saying that 10 grams would not affect ... but he turned out to be wet ... so through trial and error she deduced the dosage optimal for her stove ...

as I generally understood there are almost no recipes specifically for Phillips on the forum ((((((and what is given for other models does not always fit in cubic capacity
Summer resident
The main thing in our business is a bun. I generally bake without a prescription by eye, but I keep a close eye on the bun

Experience will come, it will not go anywhere There is as much experience as you like, just read, do not be lazy and masterpieces will not keep you waiting
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0
OJGG
Please tell me how much water is in the total amount - 240 + 50 grams? or 240? I tried to make bread according to your recipe. Water in the amount of 240g. The gingerbread man was watery, I added 2 tablespoons of flour. For some reason, the bread did not rise well, the surface is flat. I haven't tasted hot inside yet. I would like to bring the bread to yours as in the photo
lega
I am not the author of the recipe, but in answer # 2, the author clarifies that the total amount of water is 290g (by weight). Did you do it with the same amount of panifarin?
OJGG
Yes, Panifarina 2 tsp. But the water is 240g. and 2 more spoons of flour +. If there were 290 grams of water, then probably everything would be liquid ...
lega
I understand your questions. It also seems strange to me such a proportion for 280g of flour (+ malt + panifarin) -290g of water (+ oil). Perhaps the author just made a typo in the ingredients.
Read some tips from Gasha (she's probably the biggest specialist in rye bread):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=72478.0
Sister Klitschko
water in total no more than 300 ... and with all these parameters, my bread is always even good.

Yesterday I decided to make more breads per kilogram, but I can't lay out the exact proportions: ((((((I will only say this

liquid increased to 310
rye flour 210
millet flour 230
panifarin 2.5 spoons
agram 1.5
yeast 2

BUT!

I followed the whole kneading process for the bun, because the first time it turned out too liquid (I added wheat flour directly from the bag and watched it take shape, and the second time for some reason I had to add water, because the dough was the consistency of half-frozen plasticine (the next day I made the same to my son instead of plasticine and he sculpted with pleasure :))) nothing dirt and then baked in the oven)
and in general, lately, my bread has turned out to be awesomely tasty but awesomely not aesthetic: ((((although the family doesn't care, they have to cook even more often, since everything is eaten instantly, that is, a kilogram loaf of, for example, white bread (classic) is enough) my husband in the morning, a couple of pieces for work and in the evening already have to bake again ... with rye it is more difficult, my husband hasn’t eaten it before, but now I’m thinking how to keep up with 3 loaves a day :))))))))) ) I don't have time ... in short, the bread maker is evil ...

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