Mixed bread

Mixed bread

Category: Sourdough bread

Ingredients
Potato broth	280g
Wheat flour	300g
Rye flour	200g
Bran	2 tbsp. l.
Semolina	2 tbsp. l.
Puree	70g
Gluten	1/2 tbsp. l.
MK sourdough	120g
Fresh yeast	9g
Honey	1 tbsp. l.
Salt	1 tsp

Cooking method

• Load all the ingredients into the HP and turn on the "Whole grain bread" mode.
  

The dish is designed for

1 loaf

Cooking program:

Baking in HP on mode

Note

I called it a team because I was collecting the recipe by eye and wanted to put all sorts of differences there. It turned out surprisingly well, that's why I decided to post it as a separate topic.

and what kind of puree?

Boiled potatoes mashed with a crush.

P.S. I forgot to add that the kolobok may have to be adjusted during the kneading process.

Sectional photo:


The taste is excellent bread! I didn't even expect. The crust is thin and crispy, the crumb is airy and does not crumble when cutting!

kava, good afternoon! Very cute bread! I am from Zaporozhye. Recently, I bought Zhytomyr gluten made from wheat and grape seed at the Okey supermarket. Does this fit?

[zhmenka79]

zhmenka79, I think that the principle of action, so to speak, of gluten is the same. I bought mine at the Bakery House in Kiev. I think that yours should be no worse, and maybe even better, so delicious bread for you!

kava, thanks! I'll try tomorrow. Now put the bread on the timer, for the morning, gluten-free

[zhmenka79]

zhmenka79, how are you doing? Yesterday I baked according to the same recipe, but with whey. The result is excellent, but I didn't have time to take a picture - they took it to my father-in-law as a gift.

kava, hello! Awesome successes. The bread turned out to be very dense and half as much as usual. It seems, she laid down everything as usual. I figure out what is the reason. And the gluten from OKEY turned out to be fiber !!! ... This is what it means not to know the state language! It says KLITKOVINA. So I decided it was gluten. Now I will feed her to my men.
And I still don't see gluten on sale.
Now I want to put Lithuanian bread on beer (I saw the recipe on the forum of Simferopol residents). I'll let you know the result.

[zhmenka79]

It's a pity that this happened, although, in theory, such a small amount of fiber should not have affected the final result so much. And I also tried this quite successful option:

Serum - 280g
Wheat flour - 300g
Rye flour - 100g
Oatmeal flour - 100g
Ready mix "Paradise Serial" - 2 tbsp. l.
Gluten - 1/2 tbsp l.
French sourdough - 120g
Vegetable oil 2 tbsp. l.
Fresh yeast - 9g
Dark sugar - 1 tbsp l.
Salt - 1 tsp



zhmenka79 I wish you good luck and a happy holiday!

kava, hello! Thanks for the recipe and photo! I'll try it sometime.
Lithuanian bread (from the forum) turned out to be good, but a little sweetish (for my taste).
Happy holiday !!! Girls, spring has come !!!

kava, I really have a very similar recipe to yours, in a different Temka, I think I put in a little gluten, since it did not rise much, what do you think?

Yes, I don't really overload bread with gluten. Empirically, I have somehow come to the definition of the optimal kolobok when mixing. I try to make it not very tight (it seems soft and at the same time the "comma" no longer turns), then the bread turns out to be fluffier and more airy. Plus, I add sourdough to all breads, which also contributes to good growth (another plus - the finished bread crumbles less).

From now on, in more detail, what kind of leaven? I only add a special leaven to rye bread, but what else is there?

I grow mine.I started with dairy-kefir from Admin, then started a French one. It's difficult to keep track of two, so now I left one French. About her in the subject https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4994.480 I also have dry rye sourdough. I picked up all sorts of mixtures when I was in Kiev. But I like it more on my leavens. The taste is more homey.

And today I got it like this

only the roof is humped, but it has risen very, very

[kava]

kava, thank you so much for the bread recipe.
I did not immediately think of pouring in less liquid and poured out all the potato broth, I had to add flour.
The bread tasted excellent.

Sectional photo.

[Zhivchik]

Zhivchik, beautiful bread and good porosity! I think you liked the taste too. I called it prefabricated, because each time you can add different ingredients and get different flavors, while preserving, as it were, the basis of the bread.

[kava]

kava, you know, the bread seemed to me not too salty,
maybe due to the fact that I added a lot of flour.
I still have some kind of liquid potatoes, especially since I was still cooking old ones.
I also have a question: did you salt the potatoes when you boiled them?

I also boil old potatoes. Sometimes I salt, sometimes not. Somehow I didn't think about it But at the expense of salt ... I once baked a loaf, put everything according to the recipe (including 2 tsp of salt), and at the exit I received frankly salty bread. Since then I salt no more than 1.5 tsp. It is possible that the addition of flour really did. So adjust to your liking.

You know, yes, 2 tsp is a bit too much. salt
(I once also baked it according to the recipe).
And in this bread, probably, potatoes influenced and that added a lot of flour.
Next time, I will not pour out all the liquid at once, but gradually.
And the recipe is great.