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Wheat-rice bread with rye, oat flour, mustard and dill

Wheat-rice bread with rye, oat flour, mustard and dill

Category: Yeast bread
Wheat-rice bread with rye, oat flour, mustard and dill

Ingredients

Wheat flour 240 g
Rye flour
(leftovers)		 30 g
Oat flour 50 g
Rice flour 100 g
Total flour 420 g
Kefir 60 ml
Potato broth 180 ml
Salt 1.5 tsp
Sugar 2 tbsp. l.
Butter 35 g
Yeast 1.5 tsp. \ 10 g fresh
Egg 1 PC.
Mustard ready for coarse grain 1 tbsp. l.
Fresh chopped dill 1-2 tbsp. l.

Cooking method

  • 1. make a dough.
  • Yeast, wheat flour 40-50 grams, warm potato broth 50-60 ml, sugar 1/2 tbsp. l combine, stir, put in a warm place until a frothy cap is formed.
  • 2. make the dough.
  • Combine liquid products, flour, dough, mustard in a bucket x \ n - turn on the Dough mode.
  • In the second batch I add dill, bring the dough to readiness (without proofing).
  • Gingerbread man - very soft !!!
  • This bread can be baked in x \ n - Basic (basic) program
  • 3. we make proofers.
  • The first proofing is done in a bowl in the oven at a temperature of 30 *.
  • Next, a good crush, molding of oblong bread and laying into shape.
  • The second proofing in the form in the oven at 30 * until the billet doubles.
  • 4. baking.
  • I turn on the oven to 180 *, while the mold with the workpiece is in the oven - the oven is heated together with the mold. The dough will continue to rise.
  • When the temperature reaches 180 *, I hold the bread for about 20-25 minutes, then, when a crust forms, I reduce it to 165 * and bring it to readiness. I check the readiness with a temperature probe.
  • I put the finished bread on a wire rack, grease the crust with olive oil, leave it to cool to room temperature. The bread is very soft, it breathes inside.
  • Wheat-rice bread with rye, oat flour, mustard and dill
  • Wheat-rice bread with rye, oat flour, mustard and dill
  • Wheat-rice bread with rye, oat flour, mustard and dill

Note

I continue to use various flours in combination with wheat, because stocks of various types of flour have accumulated at home - a little of everything, but a burden when the flour is lying and not being used.
I cut the bread
Bread in the context of a grayish color, the taste is a little spicy from mustard.
The crumb is porous, soft, the pieces do not hold their shape. It crumbles in moderation, because it contains rice flour.
Good wheat bread with different flours for every day and for all occasions.

Bon appetit, everyone!

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Crook
Good evening. tell me, will you get this recipe in a gluten-free bread maker?
Admin
I have never baked such bread in a bread maker. Need to try
This bread contains gluten, in the composition of wheat flour.
 

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