COGT
irysska, thanks! I will try to search in St. Petersburg, we have practically no such stores in our city
irysska
Quote: KOGotok

irysska, thanks! I'll try to look in St. Petersburg, we have practically no such stores in our city
Yes, when I walked around our dear Poltava, I was looking for and asking such a thermometer in household stores, the sellers looked at me as if I had asked "are you selling mammoth skin?" , who seeks will always find
PySy: yes, and Tescoma in our city oh, how not a lot, there are no official dealers, but sometimes there is a little, then there is a little bit
Mikalaevich
Cool recipe! I can't quite decide on the baking time, because 30 minutes is clearly not enough, but otherwise everything turned out great.
Well, some small additions from me
1. I put two spoons of honey. Yeast also needs to be eaten, and it is also necessary for the bread to brown properly. So it's not superfluous
2. For the first time I put as much as 40 grams of wort, the taste turned out to be more expressive, but bulging. Now put 20 grams, a little different. Closer to the store. I think that all the same 30 grams will be more correct.
3. Again, for the first time, instead of kefir, I poured a sour beefelife. That was, as they say.
The result is sour, rye bread. Now I made it on kefir, not so sour. In general, who likes what more.
Thank you very much!
* Gulya *
hello, isn't there a lot of liquid 500ml per 550g flour?
Stern
Hello Gulya. I wrote my recipe, and your right to make any changes.
Akimell
Thank you very much for the recipe! It turned out very tasty bread. True, judging by your photos, my dough turned out to be steeper, and the crumb of the bread is denser (a little reminiscent of Borodinsky). I had no wort, so I added malt (4 tablespoons), brewed 80 ml. boiling water, and buttermilk took 80 ml less. Maybe you shouldn't have reduced the amount of buttermilk? Next time I will buy wort and do everything according to the recipe, for comparison. But my husband was eating on both cheeks, and said that nothing needs to be changed.
Stern
Akimell, good health to you Rye-wheat bread Light (master class) (oven) and thanks for the tip!

Since my husband liked it, don't change anything!
Tat_yanka
Sorry for the stupid question: what is potato broth? : girl_red: and is it possible to substitute malt for leavened wort?
tat-63
the broth is the water in which the potatoes were boiled. The malt is even better.
Tat_yanka
Quote: tat-63

the broth is the water in which the potatoes were boiled. The malt is even better.
Thank you, I thought so right away, but I decided - suddenly I'm wrong
Kras-Vlas
Stеrn, Stella! Thanks for the recipe and a detailed master class!
I bake this "Light" for the second time, the first time something happened: the crumb stuck to the teeth, it was torn off with difficulty, in general - plasticine ...
The second one already looks like human bread, as it seems to me:
Rye-wheat bread Light (master class) (oven) Rye-wheat bread Light (master class) (oven)
True, the roof was blown off, and the crumb is a little sticky ... maybe the dough is steep or the dough is wet? I myself am to blame, and no one is to blame
Stern
Kras-Vlas, the patient is more alive than dead this dough can only be wet, but not steep. So you can add some more flour, although the cut looks great!
Kras-Vlas
Stella! I doubt it about my dough ... I'll try! Thank you!
Stern
Good luck!
Natali06
I really want to bake this bread, but I only have a kvass wort concentrate. Tell me how much you need to add?
Umman
And here is my bread

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/s017./i424/1302/43/f5b92b518bd2.jpg.html]Rye-wheat bread Light (master class) (oven)

I bake a second time. This time the crumb turned out to be more moist, but I myself am to blame - I added mashed potatoes (I decided to be hesitant) From now on, I will bake exclusively according to the original recipe.Thanks for the recipe, Stеrn!

How can you reduce the amount in this recipe to 300-400 grams of flour?

PS The quality of the photo is not very good - from the phone.
COGT
Natali06, I constantly bake with this concentrate, pour 40 ml into a measuring cup and add water to the required amount of liquid. Try it, I think you will like it
Stern
Quote: Natali06

I really want to bake this bread, but I only have a kvass wort concentrate. Tell me how much should I add?

So the recipe says - 20 g.
Umman, good luck to you Rye-wheat bread Light (master class) (oven) and thanks for the report!

Quote: Umman

How can you reduce the amount in this recipe to 300-400 grams of flour?

As usual - reduce the amount of all ingredients using the proportion method.
Natali06
Stеrn, you misunderstood me, what is written, I have already read a hundred times. I am still a very inept baker (despite the age when I bought the wort, there was a concentrate of wort and just wort, so I thought that there is a difference between them, at least in consistency
Crochet
Quote: Natali06

there was wort concentrate and just wort
Natali06, You probably mean kvass concentrate (sold in a bottle) and kvass wort concentrate (at the bank), right? There is a difference between them, yes. For bread I take what is sold in the bank. Stove with something that I haven't tried from a bottle ...

Quote: Natali06

I really want to bake this bread, but I only have kvass wort concentrate... Tell me how much you need to add?
Vooot, this is exactly what we need !!! So add as indicated in the recipe and you will uastier !!!

Successful bread !!!
Natali06
No, Innochka, go to our website hlebopekar.com, see, two different products. Or is it the same thing?
Crochet
Natali06, went and looked. Judging by the composition, this is the same thing, they just called it differently ...

So I insist on the previous version:

Quote: Krosh

add as directed in recipe
Natali06
Something nothing has come out for me Pekla twice already and both times the middle is not baked. It looks beautiful, well, maybe just a little bit the roof is hooked, but the middle ... The second time has already added more time, the result is the same.
Crochet
Natulechka, it's a shame of course ... I'm thinking, maybe next time you (oh, nothing on "you"?) try to add flour? For starters, just a little, a couple of tablespoons ...

I just baked "Light" again the day before yesterday, he is a frequent guest on my table, my people love him very much, well, it never happened that this bread did not work out ...

I let the dough stand at room temperature for 2 hours, then put it in a mold and let it proof for 30-40 minutes, bake it in a cold oven, that is, I put the mold with bread in the oven, turn it on at 160 grams. (convection) and bake for 40 minutes ... Result !!!

Natulechka, and your oven does the rest of the baking without problems, is everything working out?
Natali06
annoyingly, not the right word! It seems like everything is fine with the oven, I have a Boshik, electric. I baked the loafs, also according to the Stern recipe, thanks to her, they came out wonderful. But we cannot be easily broken! When inspiration comes (I’ll go like that bread), and I’ll start all over again. Innus, thank you for your support and advice
Crochet
Quote: Natali06

Innus, thank you for your support and advice
Natulechka, that is not for that my good, always please ...

Well, since everything is in order with the oven, it means you definitely need to adjust the dough ... although for me it turned out to be just unkillable !!! The main thing is to observe the proportion, for me it is like this: 500 gr. any liquid (for me it is most often the remains of sour milk, topped up to the desired weight with water) -400 gr. rye flour, 100 gr. wheat, 50 gr. whole grain, 2 tbsp. l. vegetable oil, well salt, sugar the rest to taste ...

The last few times I baked without wort at all (I ran out of it, but not in the store), it turned out great !!!
Stern
Baby, thank you dear for your help!

Natasha, the fact is that Krosh and I simply coincide with torment. Since the middle is not baked, you definitely need to add about 50 grams of wheat flour.
Respect and respect for perseverance in achieving the goal!
Natali06
All the same, I baked it! only then I realized how easy it is to bake it! Sеrn, thanks for Krosh's recipe, for support, thanks A little made a mistake, but after all, they exist to learn from them. Next time I will add coriander inside, I like this smack
Stern
Natasha, good health to you Rye-wheat bread Light (master class) (oven) and thanks for the tip!

Natali06


So something today I wanted this bread, with butter, fish ... I brought a report. Thanks again for the recipe And happy holidays to you, Stеrn! All the best to you!
Rye-wheat bread Light (master class) (oven)
Stern

Natasha, Happy Holidays !!!
On your health Rye-wheat bread Light (master class) (oven) and thanks for the report!


Helen
It took me a long time to bake this bread ... and now ...
Rye-wheat bread Light (master class) (oven)
Rye-wheat bread Light (master class) (oven)
I liked the taste, I will still bake ...

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