Rye bread with caraway seeds and apple concentrate

Rye bread with caraway seeds and apple concentrate

Category: Yeast bread

Ingredients
Whole rye flour	1.5 cups
White bread flour	1.5 cups
Whole wheat flour	1 cup
Water	340 ml
Salt	1.5 tsp.
Dark sugar	2 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	1.5 tsp.
Apple concentrate	1 tbsp. l.
Cumin seeds (after beep)	1.5 tbsp. l.

Cooking method

• WHOLE WHEAT baking program
• Cup - 200 ml.

Note

The recipe was translated by me from the site of the Israeli flour manufacturer Stibel. Tested. The bread is very tasty. However, instead of apple cider concentrate, I used dark balsamic vinegar, and instead of dark sugar, I put molasses.

Photo gypsy

Similar recipes

Rye bread with caraway seeds in sourdough (in KhP) (Juju)

Rye-wheat bread with caraway seeds (SanechkaA)

Rye bread with caraway seeds and coriander (Vanya28)

And apple cider concentrate is apple cider vinegar? And tell me, please, how does bread flour differ from whole flour?

[Rye bread without cumin]

Baked according to the Caprice recipe with minor flaws and ingredient substitutions (just missing the right one).
The crust did not fall off, it turned out such a crooked kneading.

Modified recipe:

Rye bread without cumin

Ingredients:
340 ml water
1 tbsp. spoon of 5% vinegar
2 tbsp. tablespoons of dark sugar
2 tbsp. spoons of olives. oils
1.5 teaspoons of salt
1.5 cups whole rye flour
1.5 cups bread flour
1 cup whole wheat flour
1.5 tsp dry yeast

WHOLE WHEAT baking program

The bread turned out to be very tasty, real rye! But vinegar is even better to use apple cider vinegar, and not the usual 5%. Thank you!

Caprice, gold, apple concentrate - is that what is sold in canned food in iron cans? Or is it something else?

Gypsy, Caprice - I want to make this bread. Everyone loves rye. So here are two more questions: Whole wheat flour is whole grain, right? Or another?
And due to what is the bread of such an intensely rye flower? Or is the second flour whole grain?

I don’t know about the concentrate, but with apple cider vinegar it should be better than with ordinary vinegar.
I used whole wheat rye Shtibel-7 and whole wheat wheat Shtibel-6 flour (gyy flour)
And the color is given by flour, it is dark, either rye or wheat. Then molasses or dark sugar is also added with a dark color.

Sorry to interfere. I think that this flour is made from rare varieties of wheat (which is practically not produced now), the so-called POLBA. It has a darkish color and a nutty flavor. Bread made from it is extremely useful. And I also want to say that it is better to add apple cider vinegar to rye bread than ordinary (it is less harsh).

As far as I understood, this whole grain flour was ground with stone millstones, not metal ones .. and it seems that something in it did not oxidize. Should be more useful

I think that this flour is made from rare varieties of wheat (which is practically not produced now), the so-called POLBA. It has a darkish color and a nutty flavor. Bread made from it is extremely useful.

Met in an article about bakery "*) Polboy is a type of wheat in which the grain is threshed together with the film that closes it in the ear."As I understand it, this is now called whole grain flour, in which the grain was milled whole, without separating any component grains.

I rummaged through other sites and read about Stiebel's flour. I came to the conclusion that this is not Polba. This is really very coarse wheat flour. There is, for example, Shtibel-12 - it comes with a baking powder. Just add water and bake.

And what does the spelled have to do with it? Spelled is wheat "unground", it is very tasty in the form of porridge, straight tsimes. Here in Pushkin's tale about Balda, Pop cracked spelled porridge.
And Shtibel, then 12 rooms, flour for all types and tastes. There is isho Stibel gluten and various additives there. Shtibel - the flour is very good, though quite expensive.

And now about this bread itself. I made it. The bread came out good, however, the roof sagged. And yet it didn’t reach the full quality. I get better with other recipes.

I must say that I generally try to put more flour than indicated in the recipe. Otherwise, there is a risk of spoiling the bread. Either I have such a unit, or it’s in Haifa. The humidity here is crazy, I think it affects the flour that I buy for future use and keep at home in the pantry.

And now about this bread itself. I made it. The bread came out good, however, the roof sagged. And yet it didn’t reach the full quality. I get better with other recipes.

Don't share the cool recipes Thanks.
According to my other rye recipe, this is how the "roof" has settled 🔗
And according to this recipe, in my opinion, a wonderful one came out first bread from a new bread machine. "The roof" did not even sway, even though the curve And most importantly delicious.

Here is a recipe that definitely always works. The bread comes out fluffy, the roof never fails and the taste is very good. Where I got it - kill it, I don't remember. Maybe even here on our forum. Sorry for the plagiarism, if that.

RYE BREAD IN BAKERY

• 1.25 cups of water
• 2 tablespoons of 5% apple cider vinegar
• 1.5 tablespoons of milk powder
• 2 tablespoons of butter
• 1 tablespoon brown sugar or honey
• 1.5 teaspoons of salt
• 1 teaspoon cocoa powder
• 1 teaspoon of instant coffee powder
• 2.5 cups wheat flour
• 1 cup rye flour
• 2 teaspoons dry yeast

Place the food in the bread maker in the order described in the instructions for your bread machine. Cut the butter into small pieces. Place salt, sugar, cocoa and coffee in different corners of the bread machine. Put the yeast in the center of the flour in the groove missing to the water. Breadmaker mode "Basic", medium crust. If you like, you can add the same coriander or caraway seeds. You can also try the whole grain mode. HIGHLY RECOMMEND!

Cumin appeared in the house ... And here he is a handsome man of ideal shape:

I highly recommend it!

Cumin appeared in the house ... And here he is a handsome man of ideal shape:

I highly recommend it!

Is this handsome guy on my recipe? Or how?

Is this handsome guy on my recipe? Or how?

No, Zarina, no offense, but it's still the same bread with caraway seeds. I fell in love with him very much, he is a real classic, with sausage and butter itself. And coffee, tea, cocoa are only combined with baking.
Here it is cooled down in the cut (otherwise I cut the bread hot all the time). Cumin put only one st. spoon, I'm already afraid to overdo it with spices in bread:


Caprice, a big bow from me and my husband, bread according to "your" recipes is the most successful. We eat Arnautka every day
Today I wanted to bake the challah according to "your" recipe (by the way, isn't it too much with yeast?), But my head cracked so hard today that I didn't get involved. I wanted to weave it and all that .. in short, delicious brown bread was baked.

And I, by the way, already 3 times this bread has also turned out great! I only added bran and potato flakes and vinegar - 2 tablespoons.
I must say, we in the family also got hooked on him. Yes, we generally don't have white bread at home, everyone asks for rye or gray bread.

So - TODA SLAVE!

Zarina, I have a question. Did you just add bran and potato flakes to the original recipe, or did you add bran to reduce flour? And how many of these products have you added?

Caprice, gold, apple concentrate - is that what is sold in canned food in iron cans? Or is it something else?

Gypsy, Caprice - I want to make this bread. Everyone loves rye.So here are two more questions: Whole wheat flour is whole grain, right? Or another?
And due to what is the bread of such an intensely rye flower? Or is the second flour whole grain?

So this is how I use dark balsamic vinegar instead of apple cider concentrate.
And whole flour - I don't know what it is called in other countries, but it is such a dark wheat flour.
And I use the program more in this bread "basic"

I put on 2 tables. spoons of potatoes. flakes and bran. Vinegar - 2 tablespoons. spoons. And here's another thing: I don't remember how Caprice had it in the recipe, I sort of changed the ratio of types of flour ... or not? I put one and a half glasses of bread and rye and one glass of whole grain.
I do not reduce the amount of flour. It always turns out for me that the water is a little too much - apparently because of the very humid climate. In addition, the flakes do not change much: they do not absorb water well. And the bran is so, additive.

By the way, I also baked "rural" type bread made from brown flour (No. 3) from Shtibel - oh, and delicious! We all liked it very much.

By the way, I also baked "rural" type bread made from brown flour (No. 3) from Shtibel - oh, and delicious! We all liked it very much.

I also baked from this flour the other day. The bread is beautiful, but we didn't really like the taste. Whole grain (6 and 7) tastes better Well, it's a matter of taste .. who loves what.
I just think it should be used in half with whole grain, which is useful with all sorts of vitamins.

I also baked from this flour the other day. The bread is beautiful, but we didn't really like the taste. Whole grain (6 and 7) tastes better Well, it's a matter of taste .. who loves what.
🔗
🔗
I just think it should be used in half with whole grain, which is useful with all sorts of vitamins.

The one that I baked from Stiebel is not pure brown, there is still bread. I have some wonderful bread made from whole grain, bread and rye flour somewhere. Instead of whole grain, you can use brown # 3 - it works very well too.

Stibel flour No. 7 is not whole grain, but rye. Completely different things. Sorry.

The one that I baked from Stiebel is not pure brown, there is still bread. I have some wonderful bread made from whole grain, bread and rye flour somewhere. Instead of whole grain, you can use brown # 3 - it works very well too.

Stibel flour No. 7 is not whole grain, but rye. Completely different things. Sorry.

On my photo there is bread from 1.5 glasses of bread No. 2 and 1.5 glasses of No. 3.

And about number 7, look at the photo of the bag with flour in the theme "flour", it is clearly seen that this is whole-grain rye flour

Girls, don't quarrel. Better explain, for which goblin in rye bread you need bran and potato flakes? This is already some other kind of bread.

I answer. I once read about potato flakes on another site, someone wrote that it was potato. flakes added to breads that contain rye flour make them fluffier and softer. Since then I have been adding it and I find it not superfluous. I generally add bran to any bread with pleasure, because they are very useful and do not spoil anything. As they say, everyone goes crazy in their own way.

And about Shtibel 6 and 7 - this is completely different flour, for a simple reason - No. 6 is wheat, and No. 7 is rye. Despite the fact that they are whole grains. I meant it.

In general, a forum is just in order to communicate and argue sometimes. nothing wrong. In a dispute, truth is born.

Please tell me this recipe is given for what weight of bread?
On my stove, recipes for bread weight are given: 750, 1000, 1500 kg.
I want to bake rye bread but don’t know which weight program to put on?
In general, there are so many great recipes on the site, but it is not written for what weight of bread the products are given, and therefore I cannot try them ..

it is very easy to calculate the weight of bread - add the number of grams with the number of milliliters - that's your weight. and since everyone has different cups, it would be nice to at least indicate the capacity of the cup in ml, then you can count it yourself ...

[Caprice]

Caprice , and who ever quarreled? Zarina wrote that Stibel flour No. 7 is not whole grain, but rye. Completely different things. , I corrected that # 7 is just whole grain. Is this called fighting?
In my opinion, add bran too much, since there is enough whole grain flour (it is already with bran) in the recipe for this bread. IMHO I get it wonderful without any deviations from the recipe. By the way, I didn't find apple cider vinegar in the glass, I bought balsamic vinegar and add it instead of apple cider vinegar.

I bake this bread like a large loaf (900g), but that's simply because it's rye and whole grain. Here in my photos it normally turns out to be 900g with an average crust.
-----
A cup from my stove is about 230ml (this is a full cup).

In my opinion, add bran too much, since there is enough whole grain flour (it is already with bran) in the recipe for this bread. IMHO I get it wonderful without any deviations from the recipe. By the way, I didn't find apple cider vinegar in the glass, I bought balsamic vinegar and add it instead of apple cider vinegar.

Here I am of the same opinion. With whole grain flour, both wheat and rye, the bran will already be superfluous. And I don't feel like adding potato flakes to bread. This bread works fine and is quite good without them. I also use dark balsamic vinegar instead of apple cider vinegar. And one more small deviation from the original recipe: instead of sugar, I put dark molasses, and instead of caraway - walnuts and peeled sunflower seeds. And instead of the whole grain bread program, I put it on the main program. With the whole grain program, the bread rises too high and then the lid falls off.

[Caprice]

Oh wow Caprice, and I always prepare on prog # 3. But I live in the desert, we only have humidity here in winter, though the other day it was like a bathhouse when it was cloudy .. and it’s always dry I never bought Treacle .. 39 nis. It's a pity, but I used dark (fried) sugar, then I bought some natural dark sugar in Newpharm (by the way, it's cheaper than super-duper fried), and besides, it turned out to be very fragrant, it was packed in a plastic bag. I also bought flaxseed from the same company. All for about 10 nis per package

Please tell me this recipe is given for what weight of bread?
I have recipes for bread weight on my stove: 750, 1000, 1500 kg.
I want to bake rye bread, but I don’t know what weight program to put on?
In general, there are so many great recipes on the site, but it is not written for what weight of bread the products are given, and therefore I cannot try them ..

You can determine the weight of flour, open your instructions and, according to the basic bread recipe, determine the amount - the amount of flour - the yield of the finished bread.

With the whole grain program, the bread rises too high and then the lid falls off.

I also thought that maybe we use different yeast? I use dry pouches that sit next to dairy products in the super in the refrigerator.

I put 2 tables. spoons of potatoes. flakes and bran. Vinegar - 2 tablespoons. spoons. And here's another thing: I don't remember how Caprice had it in the recipe, I sort of changed the ratio of types of flour ... or not? I put one and a half glasses of bread and rye and one glass of whole grain.
I do not reduce the amount of flour. It always turns out for me that the water is a little too much - apparently because of the very humid climate. In addition, flakes do not change much: they do not absorb water well. And the bran is so, additive.

By the way, I also baked "rural" type bread made from brown flour (No. 3) from Shtibel - oh and delicious! We all liked it very much.

:) or you can recipe for a stem 3!
I also saw Stibel 10 in stores-maybe who knows what you can bake from it?

You are welcome! With joy.

Two recipes for brown bread.
Sandwich bread
Program - SANDWICH (Yundai OVEN - recipes)

Ingredients:
Water - 300 ml
Sugar - 2 tablespoons. spoons
Salt - 1.5 teaspoons
Vegetable oil - 2 tablespoons. spoons
Stibel 3 flour (brown) - 3 cups
Bread flour - 1 cup
Yeast - 1.5 teaspoons

You can add any additives according to your taste.

VERY GOOD BREAD. SO PLEASANT, WELL RURAL AND RURAL!
VILLAGE BREAD WITH OLIVES
Baking program - French bread
Water - 300 ml
Brown sugar - 2 tablespoons. spoons
Olive oil - 2 tablespoons spoons
Flour "Shtibel 3" - 3.5 cups
Bread flour "Shtibel2" - 0.5 cups (added by me)
Wheat grains - 1 table. spoon (replace with bran)
Salt - 1 and 1/4 teaspoon
Yeast - 1.5 teaspoons. spoons

At the sound of the signal, add ¾ cups of chopped olives.
You can add dried herbs, fried onions or seeds as desired.

If your climate is very humid, it is better to use the liquid like this: 200 ml of water + 100 ml of kefir

You can substitute gluten for bread flour
BREAD EXCELLENT

oh thank you so much !!!! .... I'm new to this diva already tried rye bread according to your recipe ..... with caraway seeds, just lovely !!!!!
now I will try kfari ..... by the way, I have morphy richards, and the recipe for yundai ..... I hope everything will work out.
I also bought out of ignorance such a white bag-mixture of bread-gluten-free ..... where is it now?

About gluten-free bread. We have a recipe for gluten-free bread in the Morphy Richards manual, you read it well. If not, I'll try to find you. It is delicious only the first day after baking. Then you need to refresh in a microgal.

Of course, you can make brown bread. It doesn't matter that the stove is different. Success!

In vyhi baked according to these recipes, yummy !!!!!! :)Thank you so much

Great. I'm glad!

Here is a recipe that definitely always works. The bread comes out fluffy, the roof never fails and the taste is very good. Where I got it - kill it, I don't remember. Maybe even here on our forum. Sorry for the plagiarism, if that.

RYE BREAD IN BAKERY

• 1.25 cups of water
• 2 tablespoons of 5% apple cider vinegar
• 1.5 tablespoons of milk powder
• 2 tablespoons of butter
• 1 tablespoon brown sugar or honey
• 1.5 teaspoons of salt
• 1 teaspoon cocoa powder
• 1 teaspoon of instant coffee powder
• 2.5 cups wheat flour
• 1 cup rye flour
• 2 teaspoons dry yeast

Place the food in the bread maker in the order described in the instructions for your bread machine. Cut the butter into small pieces. Place salt, sugar, cocoa and coffee in different corners of the bread machine. Put the yeast in the center of the flour in the groove missing to the water. Breadmaker mode "Basic", medium crust. If you like, you can add the same coriander or caraway seeds. You can also try the whole grain mode. HIGHLY RECOMMEND!

Zarina, tell me what is the volume of a cup in this recipe? Who baked - can there be a recipe in grams?

My x has a cup. p. "Morphy Richards" 240 ml volume. How many grams - I can write later, find in the instructions. The fact is that white and rye weigh differently.

Zarina, thank you very much !!! If you find how many grams - it will be just super !!!

In general, white bread is approximately 144 grams in a 240 ml cup. All kinds of wholemeal flour are 10-15 grams heavier. More or less like this.
Bake to your health!

Zarina, bought rye flour today and rushed to this recipe. The first time I saw this recipe is here. 🔗 , didn’t find the author’s cup, then I saw the recipe here and you saved me! Now I'm ready to bake it - I see that the recipes seem to be the same, but not quite. On that forum, rye flour is like wheat flour, and wheat flour is like rye. Am I worried that maybe the slip came out with flour? I am at a loss how much to lay down. Here and there are clearly the same recipe.

Zarina, bought rye flour today and rushed to this recipe. The first time I saw this recipe is here. 🔗 , didn’t find the author’s cup, then I saw the recipe here and you saved me! Now I'm ready to bake it - I see that the recipes seem to be the same, but not quite. On that forum, rye flour is like wheat flour, and wheat flour is like rye. Am I worried that maybe the slip came out with flour? I am at a loss how much to lay down. Here and there are clearly the same recipe.

I have baked it several times according to your recipe, it turns out very tasty. If possible, a bunch of questions at once. one.Where do you get molasses? The BS didn't even know what I mean. 2. Apple Cider Vinegar is Apple Cider Vinegar, or at least can it be substituted for it? If not, where is it sold? 3. You write that a cup is 200 ml, but mine (MorphyRichards 48290 Bread Maker) is much more, 240-250 ml. 4. The "roof" falls through. Already reduced water and yeast, eliminated hypothetical drafts, and the roof still, even if it does not collapse, then crumples and settles, and when cutting falls off in the corners. Please advise. Thank you in advance.

Today I baked bread according to the first recipe. He climbed so well. But at the very end, before baking, everything fell off, cm by 2. And when I cut it, ready, the crust was crunchy, and the crumb was moist and sticky. And the taste seemed too sweet. Well honey, that's okay. But the raw crumb, and the fact that everything has fallen ... Maybe a lot of water? ... Or not enough flour ... which is probably about the same thing. There, in the recipe, everything is indicated in cups. If I counted correctly, should there be 700 ml of flour? And water 340 + 3 tbsp. l (oil and vinegar)? ...

Flour should be
wheat 2.5 x 150 grams = 375 grams
rye 1.5 x 130 grams = 195 grams
total flour 570 grams (approximately)

water (liquid) right

Thanks for the recount!
Yes, if you measure the flour in ml, then it turns out much less, somewhere around 130 grams ...

Thanks for the recount!
Yes, if you measure the flour in ml, then it turns out much less, somewhere around 130 grams ...

Why do you need such difficulties

It must be clearly remembered that, in any measuring container, even in 500 ml., You need to pour flour up to the 250 ml mark.
It is the same with rye flour, only it will be 130 grams.

Flour is measured only in grams !!!

Read carefully, everything is described here, all calculations are given

Formation of a wheat bun. Tips for beginners.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1502.0

I don’t understand, what difficulties are you talking about? They, in fact, were not. In the recipe, flour is indicated in 200 ml measuring cups, not grams.

[Caprice]

I want to bake this bread. Can you clarify? In the recipe Caprice a cup of 200 ml costs, and Admin gives the conversion in grams for a 240 ml cup. And at Gypsies what cup?

And I still can't find any differences in the recipes. Caprice and Gypsies, with the exception of cumin. This is the case?