Electronics. Wheat-rye bread 50:50

Category: Yeast bread
Electronics. Wheat-rye bread 50:50

Ingredients

Peeled rye flour 1 tbsp.
Wheat flour 1 grade 1 tbsp.
Water 7/8 Art.
(210 ml, considering that the glass is 240)
Extra salt 1 tsp
Sugar sand 1 tbsp. l.
Margarine 1 tbsp. l.
Dry yeast 1 tsp
Lemon acid 1/2 tsp
Egg 1 PC.

Cooking method

  • It was decided to do it as strictly as possible according to the recipe. But. According to their table of volume / weight, 1 THEIR glass of flour (240 ml) is equal to 150g. And a glass of "peeled rye (with top)" also weighs 150gr... What is "with the top" in this case and what kind of glass they actually had is not known. So I took flour by weight. By THEIR weight. Margarine was replaced with ordinary sunflower oil. Everything else is exactly as indicated, hoping that the measuring spoons should not have changed much during all this time. Egg - regular, not too large, C1. , the crust is medium, the loaf is medium (for Delonga - 700g, 500 seemed not enough).
  • First, it immediately became clear that the kolobok could not be expected there. It was frankly watery. And I had two options - to pour or not to pour. For the purity of the experiment, it was decided not to pour. But the poet's soul could not bear it - she dropped a couple of spoons of wheat (it was all the same to the kolobok ... um ... far).
  • She began to wait. Most of all I was afraid of acid - I thought that I would end up with a brick of flat sour. The result was a pleasant surprise. First, it got up very quickly and dashingly. Considering that there is little flour there and a small loaf, it turned out in height like my usual "high-explosive Darnitsky", if not higher. Secondly - there is no sourness at all, only a subtle sourness on the crust. The crumb is evenly perforated and elastic, but not sticky, almost not crumbling at all. Much more perforated than the same "high-explosive Darnitsky" made the day before yesterday and from the same flour and yeast. And goraazdo is less crumbling. This bread also seemed more satisfying than many tasted before (obviously because of the egg, or maybe this is subjective).

Cooking program:

Mode - normal

Note

So, my first experience with a book of recipes from the mystical HP "Electronics" (more about it - Electronics. Wheat-rye bread 50:50

In general, I will definitely still do it. The theme of eggs and lemons in rye-wheat seemed interesting to me. The result is pleasing. I will try to increase the flour to "koloboknost" and then add yeast, if necessary. It's a pity this time there was no cumin, I did it as it is. But I like it. Those who want to try, discuss or just leave with slippers - please.

ps: comparison with Fugaskin Darnitsky does not mean that he is not like that, everything is fine with him! It just happened that he was not fed enough and the result of the "electronic" prescription could be compared with him.

Crochet
Ernimel
Wow ! Cool bread! I will definitely try to bake! Thank you !

This bread also seemed more satisfying than many tasted before (obviously because of the egg, or maybe this is subjective).
I also baked rye-wheat with egg several times GERMAN BREAD LINZ, more precisely, with two eggs - mine really liked!
Ernimel
Here is my current version of the recipe, with increased proportions (otherwise 300g of flour will somehow be not enough for us).

liquid INCLUDING egg - 300ml
1 egg
wheat flour - 230gr
rye flour - 170g
vegetable oil (I take sunflower oil) 2 tbsp. l
lemon to-that 0.5 h. l (noticed that if it is coarse crystalline, then it is better to put less - somewhere 1 \ 3)
salt - 1.5-1.75 tsp.
Sugar 1 tbsp. l
dry yeast 1.5 tsp
1.5 tbsp. l. cumin seeds

The last month is probably the only one I put on.

Luysia
Since there is a Temka about this bread, I will bring mine here too:

Electronics. Wheat-rye bread 50:50

I baked according to a recipe from a booklet, and increased everything by one and a half times (i.e.1.5 cups of rye and wheat flour, 2 small eggs and the rest, respectively).

Then I poured it into a kind of kolobok of wheat flour (I didn't measure how much).

It turned out good! And the "perforation" of this bread is really increased.
yaxont
Quote: Ernimel

Here is my current version of the recipe, with increased proportions (otherwise 300g of flour will somehow be not enough for us).

liquid INCLUDING egg - 300ml
1 egg
wheat flour - 230g
rye flour - 170g
vegetable oil (I take sunflower oil) 2 tbsp. l
lemon to-that 0.5 h. l (noticed that if it is large-crystalline, then it is better to put less - somewhere 1 \ 3)
salt - 1.5-1.75 tsp.
Sugar 1 tbsp. l
dry yeast 1.5 tsp
1.5 tbsp. l. cumin seeds

The last month is probably the only one I play.

For a week now, the happy owner of a bread machine. So far, I’m just studying, for the third time I’m baking bread according to your recipe, very tasty, soft and perforated, thank you very much for the recipe. does not work fried and the photo is not very good.
Lush and tasty bread for everyone
Electronics. Wheat-rye bread 50:50
Sabrina
Quote: Ernimel

Here is my current version of the recipe,
wheat flour - 230g
rye flour - 170g

The last month is probably the only one I play.
I baked with your editors, and I got it chic but ... white !!! bread with a taste of rye flour, unfortunately mine do not like this. Do you also get white?

Electronics. Wheat-rye bread 50:50
Kamch
How long does the normal mode last for you in this stove?
Love +
Luysiacool bread

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