Rye-wheat bread on a dough of dry kvass (oven)

Category: Yeast bread
Rye-wheat bread on a dough of dry kvass (oven)

Ingredients

For dough:
Rye flour 1 tbsp. (100 g)
Water 1 tbsp.
Dry kvass ( 3 tbsp. l. (50 g)
Dry yeast 1 tsp
For the test:
Rye flour 1 tbsp. (100 g)
Wheat flour 1.5 tbsp. (200 g)
Apple juice 3 \ 4 Art.
Salt 2 tsp
Honey or brown sugar 1 tbsp. l.
Olive oil 2 tbsp. l.
Dry yeast
and add dough
1 tsp
Rye or wheat bran 3 tbsp. l. 25 g
Caraway and coriander 1 tsp each,

Cooking method

  • 250 ml glass, measuring spoon from Panasonic-254
  • Mix the dough in a bowl, cover with foil and leave on the table for 12 hours.
  • Knead everything well in the bowl of a food processor or a mixer with attachments for yeast dough. Cover with foil and leave to rise until the volume doubles. [/ List]
  • Then, with wet hands, form a loaf and put in a greased mold. butter and sprinkled with bran. Sprinkle the bran on top of the loaf, cover with a towel and leave to prove for 20 minutes.
    • Preheat the oven to 240 degrees. and put the bread to bake at this rate for 10 minutes, sprinkling the oven with water 2-3 times. Then lower the temperature to 210 and bake for another 25 minutes. Turn off the oven and, put the bread on a baking sheet with the bottom up and leave for another minute. at 7.


    • Cool on a wire rack under a towel.
    • Rye-wheat bread on a dough of dry kvass (oven)

    Note

    The recipe was taken from Ange on Karina's forum and slightly altered to your taste.
    The bread is delicious!

nut
Milda, your bread is just a miracle how good: flowers: If it does not bother you, when baking the next bread, measure everything in grams on the scales, it is very annoying to measure with a glass Thank you
metel_007
What bread is a delight! I really want to bake this. Only we don't sell bran (or I don't know where to find them). Can you do without them?
Milda
Nut, I will bake next time - I will definitely weigh and write

metel_007, I buy bran in the diet food section of the supermarket, but you can still see it in pharmacies. And in the original bran was 0.5 tbsp. l. everything, so you can try without them.
Tanyusha38
Ukhtyshka, what bread !!! I've been looking for a recipe for black bread without malt and any problems for a long time. This recipe suits me with the available ingredients (except for bran, this is not sold in our hole, but I realized that it is possible without them), so I'll try. Milda, Thanks a lot for the recipe!
Milda
Tanya, try it by all means, I always succeed.
lega
Quote: Tanyusha38

I have been looking for a recipe for black bread without malt and any problems for a long time. This recipe suits me with the available ingredients

In the recipe "3 tbsp. l. dry kvass ("Rospak") ", here is the rye malt, which, as you say, you don't sell. I wish you luck.
Milda
Nut, flour, kvass and bran weighed, added to the recipe. : umnik2: And the rest is spoons
nut
Thank you
tat-63
Milda, won't the dough run away if you put it overnight? Is she very active or not?
Milda
No, he won't run away! It will bubble and rise a little, become loose and that's it. I often bet at night.
tat-63
Thank you!
Kamusik
Girls, I need help! - Will the Kolobok be here?

And why turn it upside down for 7 minutes?
Milda
Tanya, the dough with rye flour is so sticky. When you knead it, with wet hands into a bun, of course, you will arrange it. But then, at the proofing, it spreads all the same.
Kamusik
Yeah thanks! And about the bottom?
Milda
About the bottom - I bake in a glass round form or in a thick frying pan, the bottom seems damp, so I turn it over to get it in a hot oven.It turns out so dry and crispy like the top.
Kamusik
I came to report. The bread is ready! Very tasty! But!!! Flour, obviously not enough or sooo much water! 400g flour and 430ml liquid. There was just some kind of goo on the table. I'm used to the fact that according to all recipes with HP, you can stupidly load ... Of course, not without adding something (subtracting), but here there is absolutely no correspondence between liquid and flour. Well, this is for those who will bake this bread! In short, the bread turned out to be delicious!

/]Rye-wheat bread on a dough of dry kvass (oven)

/]Rye-wheat bread on a dough of dry kvass (oven)

It is interesting to hear feedback from those who have already baked this bread.
Thanks to the author anyway!
I didn't add honey.
Milda
Wow, I didn't have any slurry. The flour may vary.
For the sake of order, I slid to where I saw the recipe. Most interestingly, there is less liquid there. Glass 225 ml. So, Tanya, you're right. But I baked exactly as I wrote. And the bread turns out.
Thanks for the comment!
Kamusik
I will bake this bread for sure! I thought that there was a lot of rye flour and regretted the HP, kneaded with a mixer. In HP, you can immediately see how much you need to add (by the kolobok), so next time I measure everything!
Milda

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