Wheat-rye bread with mayonnaise dressing (oven)

[Baking in a bread maker]

Wheat-rye bread with mayonnaise dressing (oven)

Category: Yeast bread

Ingredients
dough
Wheat flour	280 g
Rye flour	200 g
Beer dark	150 ml
Curd serum	how much will it turn out
Mayonnaise dressing	how much will it turn out
Total liquid	300 ml
Salt	0.5 tsp
Honey	1 tbsp. l.
Yeast	1.5 tsp.
Kvass wort	1 tbsp. l.
Chicory (added only for rye bread)	1 tbsp. l.
Mayonnaise dressing
Salt	0.5 tsp
Sugar	1 tsp
Vegetable oil	2 tbsp. l.
Lemon juice	1 tbsp. l.
Egg	1 PC.
Fresh ready-made mustard	0.5 tsp

Cooking method

• Pour into a large mug with divisions, put all the products for the mayonnaise dressing, mix.
• We add kvass wort, beer to the dressing, and add enough curd whey so that there is a 300 ml mark on the mug divisions.
• Mix everything well and get a "explosive mixture", which we pour into a bucket of a bread machine.
• We add all the other products to the bucket and put them in the “Dough” mode in the bread maker.
• In Dough mode, we go through 3 cycles - knead, pause, knead. The gingerbread man should turn out to be completely soft.
• Now we take out the dough on the table, roll it in flour (1 tbsp. L.) And make a three-fold envelope from the soft dough, kneading the seams of the envelopes each time. Then we shape the sausage and place it in a baking dish.
• Proofing is done in the oven at 30 * C, it took me 1.5 hours.
• Then, without removing the dough from the oven, we turn on the oven temperature to 180 * C, the oven heats up and bread is baked. The bread was baked for about 40 minutes.
• The bread rose very well. Please note that I put the dough into the form a little less than half of the form.
• The inside is very soft and breathable. While the bread is resting, I greased the top with olive oil and covered it with a towel.
• Baking in a bread maker
• First, put the bread maker in the “Dough” mode for three cycles - kneading, short pause, kneading, and then turn off the program. I have 9 minutes + 5 minutes + 16-24 minutes on time.
• Then we set the proofing mode for 1.5 hours. (I have a proofing of 64-72 minutes in the Dough program, I increased it at the expense of the oven). Please note that the amount of proofing is one.
• Next, switch to baking mode
• Loafs measuring 29 cm x 12 cm high, weight 790 grams.
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Note

Here you can see how you can bake pure wheat bread using the same mayonnaise dressing:
Shaped wheat bread with apple from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6771.0

[Admin]

Admin,
Thank you so much for the recipe for this bread! My pets liked it sooo much!
True, I baked it in KhP, because the capabilities of my old oven are very limited ...

[Admin]

Admin,
What are you, thank you! It was a sin not to use your recipe with such an interesting composition!

The bread is tasty, well stored and cut.

I subscribe to your every word, except "stored"! Since we did not let him "keep" ... moreover, the next one was ordered the same ... so, now I want to try to bake it in a multicooker ... I will definitely tell you about what happens ...

Admin, I didn't understand a little, does the dressing go all into bread (I mean, the whole portion obtained according to your recipe)?

All the filling and beer goes, and then serum is added up to 300 ml, if not, Admin will correct it.

What happens if you use ready-made mayonnaise instead of the mayonnaise mixture?

What happens if you use ready-made mayonnaise instead of the mayonnaise mixture?

Same. I just do not buy ready-made mayonnaise and do not use it at home.
Ready-made mayonnaise is enough 2-3 tablespoons.

But for me, I would not recommend adding store-bought mayonnaise to homemade bread, there are still a lot of preservatives-additives in it, but such a mayonnaise dressing will completely replace it and give the bread an unusual taste, and it is not at all difficult to make it. By the way, this idea in baking is not new, I made cookies with mayonnaise, it turned out great, but here's the idea - to add it to bread, bravo, Admin.

[Misha]

but here's the idea - to add it to the bread, bravo, Admin.

And, moreover, in rye bread For me it was also a discovery, especially when the dough began to rise rapidly.

I baked with yeast, so I was glad that there were no impurities and cakes in the crumb at all, as can be seen in the photo of slices of bread, the dough rose evenly along the entire height, and openwork along the entire height. Fiction that still needs to be analyzed.

Misha, thanks for the tip

I tried to bake this bread in HP. There was no lemon juice, I replaced it with apple cider vinegar. Beer, too, replaced with kefir. And the liquid (with refueling) only took 350 ml. No chicory either. Kneaded on the river. Pizza.
Only now the dough did not rise "rapidly". The proofing took 2.5 hours.
Then baking for 1 hour.
In general, it turned out great! And a beautiful loaf, and delicious. What I liked especially was the crust. It is not "oaky", crispy and tender.



I'll also try with regular mayonnaise.

Only now the dough did not rise "rapidly". The proofing took 2.5 hours.

Pretty little bread

Apparently the replacement of products affected the rise. Copy the recipe and cook, this does not mean that you will get an exact copy

It is important that you liked your bread

Sorry for the stupid question, what does it mean:

make a three-fold envelope out of soft dough, kneading the seams of the envelopes each time.

Sorry for the stupid question, what does it mean:

This means we put the finished dough from the bread machine on the table, roll it into a layer, then fold it from the side edges to the center and knead it, then fold it from the upper-lower edges to the center and knead it too (the principle of a postal envelope) and so on three times.
Then we roll the mashed layer into a roll and into a mold for proofing.

Method of shaping the dough before proofing. It is good to use if the dough turned out to be softer than needed to form the product.

[Admin]

Admin, and if there is neither kvass wort nor dry kvass - what to do?

[Admin]

Admin, and if there is neither kvass wort nor dry kvass - what to do?

Only dark (black) beer containing rye and barley malt is enough.

I have long dreamed of baking this bread. True, the proportions are slightly reduced. Made for 750 gr. I understand that this bread should be baked in the shape of a brick? But I really wanted to try my next silicone and it was with this bread that ...
Mahmo, scho mahmo.

And the bread itself is delicious! Mine are appreciated with pleasure!

Thank you Admin for the wonderful recipe. I could not resist preparing such bread. Here is such a handsome man!

I could not resist preparing such bread. Here is such a handsome man!

Pleased

Really handsome, bravo Bake and eat for health

This bread tastes very interesting! And the crust is unusual! I baked it today, everything is strictly according to the recipe, the kolobok is perfect - I didn't add anything, which is a rarity. Only the height-10cm confused me. Thank you

[Freesia]

This bread tastes very interesting! And the crust is unusual! I baked it today, everything is strictly according to the recipe, the kolobok is perfect - I didn't add anything, which is a rarity. Only the height-10cm confused me. Thank you

Freesia , and what confused you with the height? Ten cm is a very good height for rye bread with a lot of rye flour!

If the bun is good, the crumb and taste suits you completely, then the bread is a success.

Thanks for the kind words

Admin, tell me, please, what is the duration of baking this bread in cold storage? I have 60-90 minutes in the baking program. Thank you.

This recipe contains more wheat flour than rye flour. Therefore, you can bake it completely in a x / oven in the main mode.
Just track the gingerbread man, see its consistency here Gingerbread man made from wheat-rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Success

Admin, another question: is it possible to use fermented rye malt instead of kvass wort? If so, how much should you add? Thank you in advance.

You can try

For this amount of flour, it is better to take 2 tbsp. l. malt, and it is advisable to steam it with boiling water and let it cool.
At 2 st. l. take about 50-70 ml. boiling water, stir.

But it will be a different bread according to the recipe

Admin, bread * for those who are afraid ... * inspired the same evening to make bread with mayonnaise dressing. BREAD turned out! Very, very tasty, aromatic, handsome. Delight! Even without a form. Many thanks to YOU ​​for the desire to share your experience!

Here is such an ugly handsome man! Wonderful, delicious, delicious bread! Let's get the forms, so we will also become the winner of the competition and beauty, and beauty! Thanks Admin!,

[Sveta]

Sveta, the most important start! It will be easier and more interesting further. I wish you success!