Rye-wheat bread with cottage cheese

Rye-wheat bread with cottage cheese

Category: Yeast bread

Ingredients
Flour, including:	only 430 g + 3 tbsp. l.
Wheat flour POLBA \ 35% (can be replaced with whole grain)	150 g +1 tbsp. l.
Rye flour BIO whole \ 65% (can be replaced with peeled rye)	280 g +2 Art. l.
Beer dark	150 ml
Salt	8 g
Brown sugar	30 g
Vegetable olive oil with lemon (salad) (can be replaced with another vegetable)	2 tbsp. l.
Yeast	1.7 tsp
Cottage cheese is not fat (aged cottage cheese in the refrigerator)	150 g
Kvass wort	1.5 tbsp. l.

Cooking method

• We put all the products in the bucket of the bread machine, turn on the Dough mode.
• We do the kneading - pause - kneading, for a total of 9 + 5 + 16-24 minutes (about 30-38 minutes).
• We take out the dough from the bucket onto the table, sprinkle with flour, shape the sausage and put it in the mold.
• Proofing in the oven at 30 * C for about 2 hours until it doubles in volume.
• Baking at 180 * C, then after 20 minutes we reduce to 170 * C, then to 160 * C and until tender.
• The dough turns out after the bread machine is very soft, you can only work with flour.
• Pay attention to the "ropes" along the dough, these are the gluten threads, with the hands the dough pulls these threads far. This flour that I used contains a good amount of protein. Whole rye flour contains 12% proteins, POLBA wheat flour contains 13% proteins. And as a result, when kneading, we got well-developed gluten threads, useful for dough. I notice such a phenomenon only with such torment.
• Now we grease the top of the bread with olive oil and set it to cool, during which time the bread will finally ripen and be completely ready.
• The bread is very soft inside, breathes. And the crust is hard and crunchy.
• 
• 
• 
• 
• 

Note

It tastes like good rye bread. The crust is soft, the crust is also soft after being oiled.
In terms of taste and crumb condition, I liked this bread even more than bread on potatoes.
If we compare these two recipes, then the bread on the potatoes rose (steamed) faster in time and turned out to be slightly higher than the curd.

But both bread turned out to be worthy in taste and appearance.

[Admin]

Admin,

In general, I like both bread and cottage cheese pastries. It turns out very gentle and airy.

Regarding replacing spelled with whole grain flour: I think panifarin's help is needed in this case

Well, of course, you know me, I would have minimized sugar right away - 30 g is a lot for my purposes, and it would be better to replace it with a spoonful of dark honey Cottage cheese 0% - and chew on a healthy diet

[fat-free cottage cheese]

Alexandra, thanks for the feedback

So with me and so fat-free cottage cheese in the recipe and made on it

Of course, the spelled can be replaced. I just bought a packet of French flour for testing - spelled, now I need to use it.
I have already noticed in the recipe what kind of gluten threads are formed from high-quality flour, even if there is only 35% of it, the rest is rye and also whole grain. It is interesting to observe that the threads cannot be torn from the hands - they stretch very long.

I put brown sugar on purpose (honey and simple can be used), since this sugar has a specific taste and sweetness, in combination with rye flour - a very pleasant taste.

I noticed the difference when proving the dough: on potatoes, the dough rose faster and higher than on cottage cheese. Although the same amount of flour was in these recipes.

If we judge that Polba is also strong flour, then whole grain flour can be raised with dark beer, old cottage cheese, potatoes, and leavened wort.
Dark beers contain barley and rye malt, and beers with hops are also found. This is what rye dough needs!

If you consider it possible to make a substitution of food for your dietary ones, I do not mind

Today I saw how my grandmother was crushing this rye bread with tea and asked to cut it more And this is worth a lot for me
Rye bread is still hard for the elderly - but here - cut it again, delicious, let me eat with tea too!

As a result, there is not much left of the bread
I myself don't eat much pure rye bread (I can't), but this one sold out quickly

[Admin,]

Admin, secretly, as a person who daily consumes 300 g of cottage cheese a day: "low-fat cottage cheese" has a fat content of 1.5%, and "low-fat" - from 0 to 0.6%. This is according to the official classification. I reacted to the name that you gave: UNFAT

Beer is also not healthy for those who are losing weight, and for diabetics it is generally taboo ... there is kvass wort in the recipe, and instead of liquid you can use tea or kefir ...

I also hardly eat rye now, just the body refuses, without manifestations, does not want, and that's it. So I gradually began to sprinkle rye flour into whole and bran bread: German soda bread and bran bread with sourdough from among them ...

[Admin]

Admin,
I just put breads according to your recipe for proofing (albeit with some changes: instead of beer, kefir, and peeled rye flour). Only in the process of kneading, I had to add liquid (in my case, kefir), otherwise the dough did not want to knead into any. Could it be due to dry cottage cheese? I took low-fat cottage cheese in a pack, and only then I thought that perhaps you meant cottage cheese, which is sold in trays, is it more liquid? Well, okay, in any case, the dough is already melting, I will wait for the result. Well, it's sooo interesting what kind of bread will turn out ...

And how, is it worth it?

This is no longer my bread, but your bread

Exactly 4 pieces are left of our bread

I wish everything to work out

[Admin]

Here is the result. I just baked in a slow cooker. The pets are happy. Thank you Admin!

I put this bread into the hp, I follow the bun and I see that it is very dry !!! I had to add 2 more tbsp. l. beer (leftovers) plus 3 tbsp. l. water. And still it seems to me that it is dry. I took just wheat flour and just rye flour. Can I drip more liquid ?? I can't understand why my dough is so dry! ???

what kind of dough is the dough in?

in the second batch, too, as an exception, you can add a little water, and watch the dough so that it has time to stir before leaving for proofing.

Success

we are on the second batch, ran down another 2 tbsp. l .. liquid ... we wait what happens.

While there is time, watch, you may still have to "drop" some water.

I'm worried about your bread

Thanks for your participation !! The bread turned out to be good and tasty. The crust is quite hard, despite the fact that it was oiled after baking. And the crumb, though dense, is not tight. Everyone liked it. The next time I do it, I will add more liquid at once, because I buy the cottage cheese rather dry, probably because of it the bun was so dry. Thanks again for the recipe !!

Well, it's good that it turned out!

Bake again, decent bread is obtained

I went to say thanks for the recipe. It turned out very tasty. True, I made some changes, because I wanted a bread similar to Borodinsky. Instead of sugar - honey, peeled flour, 2/3 tsp of citric acid (spied on Uncle Sem) and ground coriander 1 tbsp. And yet, I had old sweet cheese curds, and I baked them on them. I didn't have enough liquid, I had to add another 100 grams of dark beer. But on the other hand, the crumb structure and height and taste reminded Borodinsky sooooo much. She baked in a programmed mode - kneading for 30 minutes, proofing 1h10m, baking 1h30m. This is my 4 bread and thanks to the site, everyone was successful, Nov didn’t even expect that the desired result of rye bread would turn out so quickly.

Bake and eat for health, thanks for using my recipe and you liked the bread

Good luck!

[Admin]

Admin,
I just put bread according to your recipe for proofing (albeit with some changes: instead of beer, kefir ...

Crochet, if you look at this section and see my message, please answer me.
I'm looking closely at this recipe and really want to try to bake bread using it, but I can't do anything with beer. I read that you replaced it with kefir. Did you just use kefir, or maybe you added more water?

Ksunya, and it is possible in more detail your adapted recipe?

A very good recipe!
I also did it with buttermilk instead of beer, and added it quite a bit during the kneading.
The flour was: rye of round grinding + added rye bran and sprouted rye; wheat - part whole grain, part peeled and also germinated wheat.
I also added 1 tbsp for taste. l. coriander, some caraway seeds and dried onions.
My cottage cheese is fat-free, 200 g.
And a little bit of Riga balsam dripped.
Yes, I did it with sourdough instead of yeast.
In general, these are the variations on the theme ...
I will definitely bake the bread again, it rises perfectly, I liked the taste very much.
I’m just concocting with salt and sugar. Something is missing ... Maybe because I cooked with fructose? ...
Thanks for the recipe !!!

A very good recipe!

Thanks for the recipe !!!

Bake for health

But you've got another, your own version of the bread!

It is advisable to highlight it as a separate topic, and I want to see the photo

Hmm ...
I did not write down the proportions, of course, as always, when the best bread is obtained - everything was by sight, but I tried to adhere to the main proportions of the recipe.

We have eaten almost everything, but I will take a picture of what is left, and tomorrow I will try to post it at work.

Here, I can finally upload a photo:

I also added dried onions. Next time I'll try without it.
Thanks for the recipe, I liked it very much!

Thanks for the recipe, I liked it very much!

So nice to hear your THANKS!

And THANK YOU for using my recipes, eat to your health!

Thank you!

[Admin]

I also want to make this bread today. I was looking for what to cook based on the ingredients that are in the fridge - 100 grams of cottage cheese (2 weeks already the rest is lying around), yogurt whey, 1/2 bottle of dark beer (for 2 weeks now it has been living in the cold store, correspondingly, without gas ). There is no spelled - but there is wheat wheat (2 different types) and there is rye and regular rye.
Admin,
Tatyana, I have a question - a month ago, or maybe 1.5 already (I don't remember) bought a bag of 10% cream, turned off the lid, and they turned out to be sour, despite the shelf life - if the smell is normal (not bitter), then they can be will it be used or is it better to throw it out?

[Lena]

Lena, cream in sealed packaging, usually long-lasting, so if there is no smell, but the cream just sour, then you can put it into the dough, you get sour milk

Also with other products, so that there is no mold, so that the appearance, taste are also good Flour is also good. Just look after the kneading, do not make the dough very thick and steep.

Good luck!

[Admin]

Admin,
Thank you - I will report the results

[Tatyana]

Tatyana, why is bread baked at such a low temperature and without steam?
Now I have a proofer, only an hour has passed - and the dough has already doubled, I had to urgently turn on the oven

[Tatyana]

Tatyana, why is bread baked at such a low temperature and without steam?
Now I have a proofer, only an hour has passed - and the dough has already doubled, I had to urgently turn on the oven

Because the baked goods are in the mold, not on the hearth! I do not like to bake with steam, I am more satisfied with this bread, in extreme cases I can sprinkle the finished piece with water, just before planting in the oven (this is if the bread is hearth).

According to my recipe, the bread is fermented in a mold, then it stands in the oven when the oven is heated and baked. The temperature for bread in the form of 180 * C is very normal!

Focus on doubling the dough in volume, and not on time - it is different for each bread

[Admin]

Admin,
All clear! Thank you very much for the science!
The bread is baked, oiled and waiting in the wings, but it will only be tomorrow :))))))))

Nothing, we'll wait for a photo until tomorrow

[Admin]

Admin,
Tatyana, I never posted the photo (and didn’t have time to take a picture) - but the bread has already been eaten. The guys liked it, I also liked it, but I like bread with sourness more. Should I have sprinkled dry, purchased sourdough or something? Thank you very much for the recipe and for the idea - I always have some leftovers hanging out in the fridge

[Lena]

Lena, to the health of you and your loved ones! Well, sourness is really a matter of taste - for example, I love the natural taste of bread

Bake to your health!

Admin, is the batch too long in Kenwood? Will it be 5 minutes and + 15 minutes more to the kolobok?
And one proving at once in the form is so long without hesitation - is it just for this recipe or so for all the tests with rye, c / c flour?

Admin, is the batch too long in Kenwood? Will it be enough for 5 minutes and + 15 minutes before the kolobok?
And one proving at once in the form is so long without hesitation - is it just for this recipe or so for all the tests with rye, c / c flour?

How it will be in Kenwood, I cannot say. But you can easily knead in a combine with a dough paddle.

In any case, the dough will be thin (see the photo in the first post), since there is both wheat and rye flour. It is advisable to stir the dough for about 10-15 minutes in order to have time to develop wheat gluten and mix thoroughly with rye flour.
There will be no gingerbread man in this dough due to the large amount of rye flour.

Only one proofing is enough, since the rye-wheat dough, and rye flour needs a short kneading and only one proofing.

Look here Contents of the section "Basics of kneading and baking" namely:
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

MASTER CLASSES FOR KNITTING THE Dough (BOXES)

Admin, the meaning is clear, I study, I bake))) I understood about the batch. I still liked the wheat / whole grain / rye recipe for Kroshi, but there it is under the bakery, and I bake in the oven. If the recipe contains 50% wheat flour, then the flavoring is the same as for wheat flour (2)?

but there under the bakery, and I bake in the oven

It makes no difference where the bread is baked, the dough can be the same recipe.

For the oven, there are two options for molding and baking.
The dough is soft at all, then you can bake in a mold (so that the walls of the mold support the dough, it does not fall off), or a hearth on a baking sheet, and the bread will turn out round. But here, too, certain baking rules must be observed, for the form and for the hearth.
For tough, tight dough, the same is either-or.
It is better to check the readiness of bread baking with a temperature probe - control is 100% and there is no need to guess in time.

Follow the link above for all of these tips and tricks for kneading and baking.

Quote:
If the recipe contains 50% wheat flour, then the flavoring is the same as for wheat flour (2)?

Here is a borderline state, you need to be very careful where the dough turns, on wheat or rye. I usually make the dough more pronounced in one direction or another, so as not to take unnecessary risks and not suffer.

Admin, thank you for your answers and patience, I'm only mastering the forms, the soda is not yet ash.
Yeah))) then my games are always in the direction of wheat)
I'm not a baker, I have cakes, sweet for the family, and in winter something pulled in bread)))

soda is not yet ash

The bread is called PODOVA, that is, it is baked on the POD in the oven-oven, that is, without a form, such

Malt molasses bread (Admin)

And this recipe has a good example with pictures of baking hearth bread.

T9 decided so))) hearth of course))) bake and the same as in childhood!

T9 decided so)))

How impudent, constantly substitutes users and sometimes puts them in an uncomfortable position

How impudent, constantly substitutes users and sometimes puts them in an uncomfortable position

User was sleepy)