Rye-wheat bread "Light" (master class) (oven)

Rye-wheat bread "Light" (master class) (oven)

Category: Yeast bread

Ingredients
Fresh yeast	15 g
20 g of leavened wort +
200 ml of potato broth +
slightly less than 300 ml buttermilk (kefir) =	500 ml
Molasses (honey, sugar)	1 table. the spoon
Salt	1 tea the spoon
Vegetable oil	2 table. spoons
Rye flour	400 g
Semolina	40 g
Wheat flour	100 g
Cumin or coriander for sprinkling

Cooking method

• For several weeks now my husband and I have been enjoying great rye bread. I have already exhibited the recipe
  
• Now we take a silicone spatula and "scoop" our dough from the walls to the middle of the bowl.
  
• 
  
• Cover with a plastic bag and leave to come.
  
• 
  
• I just leave the dough to come up on the table in the kitchen. At T 24 ° C this process takes about 2 hours. At T above 30 ° C for about an hour.
  
• The dough should rise in a dome. Small bubbles are visible.
  
• 
  
• Now, again, using a silicone spatula, lay out the dough into a mold. The size of my mold (measured the bottom) is 28x7 cm, height is 7 cm. Since I don’t like to wash the molds, whether they are at least three times Teflon, I line them with baking paper.
  
• 
  
• We moisten the handles with warm water and level the dough. Sprinkle with caraway seeds or sesame seeds, if we want, and trim it again with a wet hand.
  
• 
  
• Cover the form with a towel and leave to stand. Proofing lasts about 30 minutes. Here you need to look so that the workpiece does not overstay. As soon as the dome rises, you're done.
  
• 
  
• Preheat the oven to 180 ° (convection 160 °) and bake for about 30 minutes. I immediately shake the finished bread out of the mold and put it in the oven for another 5 minutes to "reach".
  
• 
  

What a wonderful bread turned out, and if I do not have kvass wort, but there is rye malt (dark and light), of course this will already be a deviation from the recipe, but I think you can somehow get out of the situation?

[NIZA]

NIZA , Thank you!

Take a 4 measuring table. tablespoons of dark rye malt and brew it in 80 ml of boiling water. Cover and let steep for 20 minutes. Mix with potato broth and buttermilk (or buttermilk or broth, take 80 ml less) and continue according to the recipe.

[Stеrn!]

Stеrn! And how to get out of the situation if there is no wort or malt? Such a tempting bread, I really want to cook it .... Only there is dry kvass in packs, you can't use it in any way?

Only there is dry kvass in packs, you can't use it in any way?

Yes, everything can be applied! Take exactly 500 ml of liquid, and pour dry kvass instead of semolina.

[Sternushka,]

I baked this bread
the ingredients are all strictly according to the recipe, for those who want to replace the wort - you can replace it, but with the wort it tastes more aromatic and tart, I used to add dry kvass, I liked bread on the wort more
because my form is small, I made bread and poured the rest into a frying pan - on a cake



I didn't have a dome on bread, I blame the heat, the dough began to fall off within 50 minutes after kneading
but the cake turned out wonderful
my son, who eats neither sweet nor bread, so eagerly devoured this cake that I had to pour out the porridge cooked 5 minutes earlier - they ate bread, washed down with milk and bainki
Sternushka, thanks for the delicious bread

[luchocheck]

luchocheck, to your health, dear!
Thank you for appreciating!

Knowing your golden hands, I have no doubt that the heat is to blame. Since my son liked the bread, next time you put the dough in the refrigerator for the night, and you will bypass the heat. And make buns out of the remains of the dough, sonulka.

[Stеrn!]

Stеrn! Just huge to you !!!!
The bread is very easy to prepare and just great results !!!!
True, the photographer is not so hot ...

And here's my take two:



there was no time to put in the refrigerator for the night, it was necessary to urgently make bread for dinner, reduced the proving time - the first 40 minutes, the second before baking 20 and a mustache

there is no cutter, I took a photo hot, and then they ate it very quickly - delicious thanks

Here's another option.

Only on buttermilk and instead of semolina oatmeal. The bread turned out to be lighter and denser, very tasty.

I also added some corn flour instead of semolina. So these 40 grams are for any additives you like.

I want to bake such a piece of bread, but I have never found such a shape as yours. Is it possible to replace it with something.
And another question: 20 gr. kvass wort (is that what is sold in liquid form in cans?), if yes, then how much will it be in ml.

I want to bake such a piece of bread, but I have never found such a shape as yours. Is it possible to replace it with something.
And another question: 20 gr. kvass wort (is that what is sold in liquid form in cans?), if yes, then how much will it be in ml.

Any form, suitable in size. Wort is exactly what is sold in liquid form in cans. 20 gr = 1 table. spoon = 15 ml

Good luck!

Wow! What a cute bread! :) Just a lovely sight! : flowers: I have no doubt that his taste is incomparable! Please tell me, is this recipe only suitable for baking in the oven? Or is it possible in a bread maker? Nobody tried it?

[Stеrn]

Stеrnabalone, to be honest - baked !!! Delicious as always! But the view is the same. The first proofing is normal, the dough rises in a dome. The second in the form is also kind, but then it becomes even when baking. It turns out such a cute pancake! In general, we do not succeed in reciprocity!

Yesterday I baked this bread again and thanked Stern a hundred thousand times !!!! Thank you oooh oooh ....... .



Very easy and tasty recipe !!!
THANKS very much for the recipe! !! I love this bread !!! This is the only one I eat !!!!

[Omelochka]

Omelochka, here, without a doubt, the matter is in flour. It turned out too "light" for you, so the roof falls. If you decide again, add a couple of tablespoons of flour.

zvezda, it's just some kind of holiday !!!

Good health and thanks for the report!

And I join the question of Klerka, is it possible to create such beauty in HP? I am quite a "young" baker, not enough experience, and the oven is capricious. And I really want this bread !!!

It seems to me that this recipe is not suitable for HP - the roof will fail. And if you add flour, you get bread with crumb of a different structure.

Once again I was convinced what miracles the serum works!

The only difference is that instead of buttermilk, whey + 10 grams of flour. And the bread turned out to be no less than 3 cm higher than usual!

Fresh yeast 15 gr
20 g of leavened wort +
200 ml of potato broth +
slightly less than 300 ml of serum = 500 ml
Molasses (honey, sugar) 1 table. the spoon
Salt 1 tsp the spoon
Vegetable oil 2 table. spoons
Rye flour 400 gr
Whole grain wheat flour 50 gr
Wheat flour 100 gr
Cumin or coriander for sprinkling

[NIZA]

NIZA , Thank you!

Take a 4 measuring table. tablespoons of dark rye malt and brew it in 80 ml of boiling water. Cover and let steep for 20 minutes. Mix with potato broth and buttermilk (or buttermilk or broth, take 80 ml less) and continue according to the recipe.

Is it possible in grams? How many grams are in 4 scoops of malt?

Is it possible in grams? How many grams are in 4 scoops of malt?

I weighed it specially - in one measuring spoon (tablespoon) I could fit 10 grams of malt. So you need 40 grams.

[Stеrn]

I weighed it specially - in one measuring spoon (tablespoon) I could fit 10 grams of malt. So you need 40 grams.

Thank you! Means, roughly guessed. took somewhere 4 tbsp. l., weighed, it turned out 46 g.

Stеrn, thanks for the recipe! The bread is delicious. True, I bent slightly on one side, while getting out of shape. It seemed to me suspicious that it was so little - just bake for 30 minutes. For me, all 45 you can safely keep it in the oven.

[Vikusya]

Vikusya, thanks for the help!
Lozja, to your health!
I bake on convection, in my oven for 30 minutes.enough. That's why I wrote about 30 minutes.

I often bake bread according to this recipe, it turns out very tasty and not difficult

micshelma, I am very glad that the recipe stuck with you!

Stern, thank you so much for such a simple, quick and delicious rye bread 🔗 🔗

[Svitusya]

Svitusya, to health and thanks for the report!

The bread is very simple and tasty, instead of kvass wort I took dry kvass, added chicory for color, baked this week 3 times

[lenok2_zp]

lenok2_zp , to health and thanks for the tip!

Hello ! I am a baker with little experience. I would like to try to bake bread according to your recipe, I read that you can use dry kvass (composition: bread crumbs and dry rye malt), do I need to boil it with boiling water?

[Ne_lipa]

I read that you can use dry kvass (composition: crumbs from bread and dry rye malt), should it be brewed with boiling water?

Ne_lipa
I'm brewing, it's more fragrant for me! Although this is a matter of taste, of course. Try this and that and even then you will be able to choose which of the options is more to your taste. Good luck with your bread!

Thanks for the quick response. I will try.

Stella! Thank you! Not right away, but still I got bread!

[Stеrn]

Stеrn, I really want to bake this bread. But, I confess honestly, I have no friendship with rye bread and in KhP - the roof always falls down. And in the oven (to my shame and shame) I have not baked bread yet - neither white nor rye. Is it a different matter your apple pie "Novelty" - homemade people force them to bake regularly But the question about bread: 1. can you add panifarin instead of semolina - if yes, how much is 40 grams? 2. if there is no potato broth at hand, is it possible to replace it with kefir, that is, all the liquid is kefir about 480 ml. 3. Will this bread with yeast Saf-moment turn out dry fast-acting - if you put 5 grams (and then mix them with flour)? I would be grateful for advice

[Tanechka]

Tanechka, good health, dear and thanks for the report! Wonderful bread!
irysska, in vain are you afraid of the oven, honestly! She is much less capricious than HP.

1. Any liquid will do, including kefir. There is no need to reduce the number. Anyway 500 ml.

2. Panifarin is not needed. Add whole grain or plain white flour instead of semolina. For insurance (so that your head does not hurt at all, instead of 40 grams, take 50 grams.

3. I haven’t baked with dry yeast for a hundred years, and I didn’t hold dry fast-acting ones in my hands at all. So I can’t tell you, unfortunately.

Girls, I don't have a harvester. What are you kneading with, what can be replaced, no one kneaded in the bread maker?

They kneaded, kneaded girls in HP, they say, it turns out great. Someone even baked in the oven in a bucket from HP, it seems.

in the bread maker nobody kneaded?

I kneaded, the result is just above the photo. I also do not have a combine. I hoped for my little mixer Where is there ... Then the girls suggested. The next day, I kneaded rye bread, dough in HP. After two hours, I had a normal dough. Put in a mold, proofing and baking in the oven. Of course, I am far from Stella, but for me, very much even nothing. Have eaten all the bread

[Stеrn, Viki]

For Stеrn, Viki and all respected members of the forum! I want to treat everyone to my first bread from the oven, for baking of which: girl_dough: I was inspired by an excellent master class Stеrn
Help yourself

Ira, wonderful bread! With the initiative you! I hope that soon you will understand how much easier it is to bake in the oven than in HP! And it tastes better from the oven!

Thanks for the detailed report!

Girls, tell me, please, to bake bread in the oven, do you need to have some special stove? I have an ordinary Russian stove, I can't even set the degrees in the oven, on the thermometer there are only dots with numbers from 0 to 5. I'm afraid I won't get anything there

Why special? The most common stove. That's just the temperature you still need to control. Have you already baked bread in the oven?

No, I didn’t bake it, only in KhP. But I liked this bread so much that I want to try it. And in HP, they say, it will not work

In HP it will definitely not work, the roof will fall down to the very bottom. But you bake pies in the oven? So set the temperature regulator for bread the same way.

Thanks for the advice! I will try!

Girls, tell me, please, to bake bread in the oven, do you need to have some special stove? I have an ordinary Russian stove, I can't even set the degrees in the oven, on the thermometer there are only dots with numbers from 0 to 5. I'm afraid I won't get anything there

I also have an ordinary plate with a scale. But I bought a thermometer for the oven from 50 to 300 grams, I put it near the baking dish - and that's it

I also have an ordinary plate with a scale.

I don't have a scale either ... But nevertheless, I bake in the oven with enviable regularity ...

I bought a thermometer for the oven from 50 to 300 grams, I put it near the baking dish - and that's it

Sister , I have Teskomovsky, I like it very much !!!

I don't have a scale either ... But nevertheless, I bake in the oven with enviable regularity ...
Sister , I have Teskomovsky, I like it very much !!!

What a fine fellow that you bake in the oven! And I, with a light feed from our Stellochka, only master yeast baked goods in the oven (muffins and charlottes do not count)!
That's why I see that Krosh is exactly my sister from Teskom's thermometer and my favorite forum

Oh, and I want such a thermometer! And in which stores to look? Where are the appliances or kitchen utensils?

Oh, and I want such a thermometer! And in which stores to look? Where are the appliances or kitchen utensils?

Rather, where are the kitchen utensils. Where all Tescoma firms are sold (I think that in Russia the products of this company are not a problem. True, there are also Polish thermometers for Hendi ovens - the same Tescoma in appearance and quality (my friend uses this, though we are from Ukraine)