Bread with rye-wheat grits

Category: Yeast bread
Bread with rye-wheat grits

Ingredients

Wheat flour 250 g
Rye flour 50 g
Rye-wheat groats Belovodye 100 g
Water 200 ml
Serum 80 ml
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Sunflower oil 2 tbsp. l.
Mustard oil 1 tbsp. l.
Fresh yeast 8 g
Kvass wort 1 tbsp. l.
Ground coriander 0.5 tbsp. l.

Cooking method

  • Kneading on the "Pelmeni" mode, proofing for 1 hour 40 minutes (maybe less, as it turns out, you need to watch)
  • Bread with rye-wheat grits

Time for preparing:

1 h. 5 min.

afnsvjul
I decided to bake such bread, but I was confused by the baking time. After all, a very small loaf comes out, does not burn in 1 hour 05 minutes?
The question is urgent, the dough is already coming!
sazalexter
You shouldn’t panic weight 400 gr and with grits! Everything will be OK! Rye from instr is baked for 1 hour. nothing burns
afnsvjul
Thanks for the answer. I've already baked the bread. Everything turned out fine, only the roof of the bread was completely blown off.
LaraN
afnsvjul, I'm glad it worked out! The baking time is longer than in the main mode. It's just that the "Baking" program has a different temperature regime, you need to keep it a little longer (wheat, for example, I bake for 1 hour).
Well, if the roof was blown off, I think it was necessary to add 10-15 ml of water. Maybe your flour is drier.
afnsvjul
And what kind of bun should be? And then I, when kneading another 50 grams of flour, had to add, because the dough was very good. sticky.
LaraN
The fact is that my kolobok turned out to be good, it did not smear on the bottom and walls. And if you touch the dough with your finger, then it was elastic, but nevertheless it stuck a little. Absolutely dry and not sticky kolobok did not work out.
How's the crumb? Not very dense and dry? If the flour is too much, it tastes. I think so
And I even like it when bread blows the roof off, in any case for me it is better than a failed one

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