Dark bread with raisins in a bread maker

Dark bread with raisins in a bread maker

Category: Yeast bread

Ingredients
Ingredients for a 750g medium loaf:
Wheat flour	350 g
Rye flour	100 g
Boiling water	80 ml
Water + milk in any proportion	220 ml
Salt	1.5 tsp.
Fructose or honey	1.5 tbsp. l.
Butter	1.5 tbsp. l.
(I took the same amount of walnut oil)
Yeast	1.5 tsp.
Panifarin	2-3 tsp
Agram	2 tsp
Rye malt (pour boiling water over, stir, let cool)	3 tbsp. l. without top
Large dark seedless raisins	at least 0.5 cups
(if more, then even tastier)
Optional - seeds and walnuts	2-3 st. l.

Cooking method

• If you are using liquid sourdough - put in the usual amount instead of Agram and yeast
• Combine the brewed malt with the remaining liquid, add the rest of the ingredients in the order recommended for your oven.
• I fell asleep raisins and nuts at the very beginning of the kneading, because the dough is tight, there are a lot of additives, but I want them all to get inside the loaf.
• After baking, keep in heating mode for an hour.

Cooking program:

Whole grain mode, medium crust.

Note

Variations on a theme from childhood Karelian bread
Dessert version of dark bread, for coffee, with cheese and butter, almost for those with a sweet tooth.

Bon Appetit!

Photo Konfetka

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Dear Agnessa, I really like your recipes. Thank you so much! Especially we love bread is healthier. Now I want to try a dark one, and even with raisins, you can only clarify what it means - an hour with heating and a whole grain mode (I think it's dietary or not) Please clarify if it's not difficult. Thank you.

Dear Agnes, I really like your recipes. Thank you so much! Especially we love bread is healthier. Now I want to try a dark one, and even with raisins, you can only clarify what it means - an hour with heating and a whole grain mode (I think it's dietary or not) Please clarify if it's not difficult. Thank you.

IRINA 66, I am very glad that the recipes do not go unnoticed and bring pleasure.

Whole grain mode in my Kena 3 hours 48 minutes, with preheating the ingredients.

The post-baking heating mode is when the stove has announced that the baking process is over, but you are in no hurry to take out the bread, it stays in the stove for another hour, the stove heats it up. The bread is slowly coming.

Good luck!

And if there is no agram and panifarin) Will it work? Can you replace them with something? Leaven, for example

And if there is no agram and panifarin) Will it work? Can you replace them with something? Leaven, for example

If there is no agram and panifarin, then you can put in the leaven, or you can put nothing at all.
I no longer buy them, but I make rye bread like this: first, knead in Pizza mode (14min), then it costs 3 hours, until it increases in volume to at least the middle of the bucket.
Then kneading (you can manually, you can turn on the same Pizza mode for 3-4 minutes), then it stands again until it grows to the desired height.
And then turn on the Baking mode (1 hour), then leave it on heating for 30 minutes-1 hour. This, of course, takes time, but the result is excellent.

The difference from the usual basic mode is that wheat is crushed twice and has time to rise, while rye does not have enough time to rise after the second deboning, and it turns out to be low and dense.

Thank you for learning, I have already tried "Rye on kvass".I put the batch on "Pelmenia", and then on "Rye", 2 times the dough rose very well. The bread turned out to be high, as for rye

Thank you for learning, I have already tried "Rye on kvass". I put the batch on "Pelmenia", and then on "Rye", 2 times the dough rose very well. The bread turned out to be high, as for rye

If you have such a good result (in my x \ n there is no Rye dough mode), then you definitely do not need agram with panifarin. Why add something to healthy bread?

If you have such a good result (in my x \ n there is no Rye dough mode), then you definitely do not need agram with panifarin. Why add something to healthy bread?

Absolutely agree.
I have a Panasonic-255 stove, I have been using it for a week

I would like to note that Agram does not affect the quality of baked goods, since it is not an improver. It is an acidifying agent and it gives flavor to yeast rye bread. If you make rye with sourdough, then you don't need to put Agram.
Panifarin is appropriate to put in rye bread (on one rye flour). Since there is less than 1/3 of rye flour in this recipe, then wheat flour will give the required rise to the dough.

I would like to note that Agram does not affect the quality of baked goods, since it is not an improver. It is an acidifying agent and it gives flavor to yeast rye bread. If you make rye with sourdough, then you don't need to put Agram.
Panifarin is appropriate to put in rye bread (on one rye flour). Since there is less than 1/3 of rye flour in this recipe, then wheat flour will give the required rise to the dough.

Thank you very much to Elena Bo for the fact that she does not ignore our pseudo-scientific explanations and puts everything in its place

I report, I made dark bread on kvass, from the changes - I added cumin 1 tbsp. spoon, olive oil instead of butter, I had sugar with stevia, put 1/2 table. spoons.
Since the oil is olive oil, I threw a handful of wheat crumbs from crackers made from my French bread. (A separate song, which croutons, light, with a pleasant aroma of butter and golden color.)
The result - after 3 hours - rose well, did the rye kneading, 2 hours of proofing just in a closed oven, baking for 1 h 15 min.
The roof is beautiful, with an average rise between rye and wheat, only someone danced on it, and as they left, dragged little legs. The taste is very sweet, sugar with stevia should be put even less, and not three times less than usual. A bit damp, the bun was good, but it stuck.
The combination of caraway seeds (you can put a little less) and dark raisins turned out to be successful.
After a day in the refrigerator - dried out, ripe or something, very good crumb, average density, just what you need.
The crust color is a bit dark, but not burnt at all.
Thanks for the recipe, I'll take it on board to teach children to rye bread, otherwise they don't eat.

After a day in the refrigerator - dried out, ripe or something, very good crumb, average density, just what you need.

Why keep in the refrigerator for a day?

It's just that we have almost no one now to have bread, children in camps, my husband at work, so I store bread in a refrigerator in a plastic bag.
It is perfectly stored, and what is interesting, my bread can lie for a month until I make crackers, and the store one before a week later became moldy hopelessly.

After a day in the refrigerator - dried out, ripe or something, very good crumb, average density, just what you need.

Bread with rye flour really takes on a slightly different taste the next day, as if it ripens. By the end of the meal (after 2-3 days) it gets even better.

Elena Bo, thanks for the competent explanation.

Mrs. Olga, I did not add caraway seeds to this bread, I will try it. With butter and cheese should be excellent.
The bread is really well stored, it cannot be compared with the purchased one.

Long live us and our culinary fantasies!

Thank you so much for the recipe! (y) Bread .... I recommend .. (y) Everything is OK shape .. roof ...density .. and the taste .. (y) For the owners of Panas (I have 254) baked on "basic", no frills. Everyone liked very much (the house was full of guests - her daughter had a name day) Agnes especially bows to you.
By the way ... besides the raisins, I also put dried apricots.

By the way ... besides the raisins I also put dried apricots

To your health!

I laid out a recipe for rye bread with prunes and cinnamon, try to make, also an interesting option. Of course, if you like this combination;) The taste is sweet and sour, the bread is fragrant.

Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=916.0

Greetings!
Many thanks to Anessa for the recipe!
This is the first "independent" recipe from the forum that I tested in my Kenwood 450. I followed the title recipe with milligram precision. The only "creativity" is the addition of 7 grams of cumin. The result is in the photo. There are no complaints about taste and organoleptic indicators. It turned out very tasty. In general, Karelian is one of my favorite varieties, all the more glad that I got it.
But I was not satisfied with the appearance. As I understand it, the skew is caused by the fact that the "kolobok" was not centered. But why, instead of a "roof", a lunar landscape? I look forward to advice from experts!
I understand that Pinifarin and Agram from the following branch can not be added?
But even with the "lunar landscape" the bread came out very tasty and authentic. 100% Karelian!

I am very glad that you have got some bread!

I usually come across a "lunar landscape" on the upper crust when rye flour is 50% of the total mass or more, or when there is a little lack of liquid. The dough turns out to be dense, it is inelastic and does not take the desired shape. You can take out the bun and "refine" it with your hands, smooth out all the "bumps" and "hemp" on the surface. Or add 1-2 teaspoons of water while kneading.

Different flours take different amounts of liquid, so errors in the form of one teaspoon are not critical, control the bun when kneading.

I stopped putting the Agram with Panifarin. Ended up, there was no time to go after them. We did without them

All the best to you!

I baked your bread today, it's very tasty. Finally I got my favorite dark raisin bread. The bread rose well, fluffy. I think the next time I try to take out the knives after the second kneading, so as not to crumple it a third time, maybe then it will be even more magnificent ... I'll try to tell you. I added gluten, didn't risk it. I like the bread to be tall and fluffy.

Thank you for the recipe!

Variations on a theme from childhood Karelian bread

Thank you for such a wonderful recipe! It has become our favorite bread!

[Agness]

Variations on a theme from childhood Karelian bread

Agnessa, is it possible to put dry kvass instead of malt in your bread (in the composition: (rye crackers, fermented rye malt, salt) and how to dilute it with boiling water?

2KONFETKA

and still try to find normal rye malt. here the whole trick is in the smell))) my youngest when I bake rye bread specially resorts to sniff malt, and still tries to steal a pinch. the thing is worthwhile, and one bucket is enough for at least six months.

KONFETKA I bake all rye breads with dry kvass, I take 2 tbsp. tablespoons of dry kvass and just put it along with flour, if you want to brew it with boiling water, take the water as indicated in the recipe according to which you are going to bake. Good luck to you.

KONFETKA I bake all rye breads with dry kvass, I take 2 tbsp. tablespoons of dry kvass and just put it along with flour, if you want to boil it with boiling water, take the water as indicated in the recipe according to which you are going to bake. Good luck to you.

Thank you very much, for the weekend I will definitely try to bake dark bread. But I will still look for liquid malt, otherwise I am a little confused by the crackers in the kvass.

But I'll still look for liquid malt

malt seems to be dry

I am a little confused by the crackers in the kvass.

Why be embarrassed? crackers, this is the same flour only in a different form.
This mixture is perfect for bread dough - dry kvass concentrate.
Take 2-3 tbsp. l. for kneading.

[Agnes]

Thank you very much, Agnes, per recipe. I baked your bread, put everything according to the recipe except agram and panifarin and did not lay down the seeds. Gingerbread man did not even have to control, the recipe is ideal in proportions. The bread rose perfectly, delicious, and sweetish, just as I like it. The only negative is that I added the raisins along with everything and it grinded, next time I will add it on signal. Baked on the "BROUN BREAD" program (not whole grain). I have such a separate longest program of all. I wanted to clarify if you add a little dry sourdough to it for sourness, will it spoil the taste of the bread?

and here is the bread itself

[Agnes]

Agnes, the bread is super.
I've already baked two loaves. I didn't change anything in the recipe, well, maybe I took less honey. It turns out that with brewed malt, the aroma and taste is much brighter!

Thanks for the great recipe


2 weeks we make only your recipe.
Instead of Agram and Panifarin, I put the same amount of wheat flour.
I put a lot of raisins and nuts.
It turns out very tasty, tall and tasty bread !!!!!
Bread maker Panasonik 257
I bake on a dietary regimen.
After baking, I leave it for 1 hour in a bread maker.

malt seems to be dry

Not always!
I have it as thick as a gel
Malt extract appears to be

oh, I feel bad.
oh, I ate too much. Baked without agram, panifarin, seeds and nuts in the "Basic with raisins" mode with a medium crust. I am very pleased with the result.
I will bake some more.