Whole grain wheat-rye bread

Category: Yeast bread
Whole grain wheat-rye bread

Ingredients

rye malt 2 tbsp. l.
water (boiling water) 70 ml
whey (or water) 250 ml
wheat flour of the 1st grade 175 g
Rye flour 190 g
whole grain flour 175 g
wheat gluten 7 g
powdered milk 2 tbsp. l.
vegetable oil 20 g
salt 12 g
sugar 15 g
dry yeast 7 g

Cooking method

  • 2 tbsp. l. rye malt, brew 70 ml of boiling water, leave for 15 minutes.
  • Then mix the cooled (warm) malt with the rest (250 ml) of the liquid - whey or water. Add vegetable oil.
  • Place all the ingredients in the bread maker in the order indicated in the instructions for your HP. You can add pumpkin seeds by sound signal during the main batch. Crust mode - medium.

The dish is designed for

loaf weight 750 g

Time for preparing:

3 h 40 min

Cooking program:

wholegrain

Note

It turns out fragrant peasant bread, tall, with a good and light structure (when pressed, the crumb is quickly restored).

March Photos

March
I have prepared bread according to your recipe. Unfortunately, there were some jambs. First, I put it on a timer for the night. Baking on Diet Mode. Gingerbread man, of course, did not track. From the look of the roof, we can conclude that there is little liquid. From wheat flour there is only whole grain and premium, sort of seeded rye ... I don't have gluten. As a result, the bread turned out to be heavy, very dense, almost without pores. The taste, of course, deserves attention. I was stupid that I did not follow the batch, especially since the recipe is new and not mastered. I think I will repeat it already taking into account my mistakes. Thanks for the recipe. It's worth tinkering with.
Whole grain wheat-rye bread
Whole grain wheat-rye bread
Kalleriya
Hello, I liked your recipe for "Poltava Bread" so much, but it didn't work out for me !!! did everything as you wrote it, maybe there are some tricks? made a mulinex in a bread maker, the "whole grain" mode turned out to be a heavy lump and did not rise properly ... whole grain flour, wheat premium and rye according to your proportions ... what is wrong?
Admin
Quote: Kalleriya

Hello, I liked your recipe for "Poltava Bread" so much, but it didn't work out for me !!! did everything as you wrote it, maybe there are some tricks? made a mulinex in a bread maker, the "whole grain" mode turned out to be a heavy lump and did not rise properly ... whole grain flour, wheat premium and rye according to your proportions ... what is wrong?

There is a trick! Track the flour / liquid balance! Any whole grain flour takes more liquid, so you need to regulate this state of the dough.
Look at the EXAMPLE of a kolobok "Kolobok made from whole grain flour. Master class" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Never blindly follow the advice of the Author of the recipe, make your own bun, your dough, it will always differ in the amount of flour and liquid.

Read carefully the section Bread - everything is in the head https://Mcooker-enn.tomathouse.com/index.php@option=com_smf#18 you will find a lot of interesting things about kneading, ingredients, baking bread
March
Kalleriya, totally agree with Roma! Now I bake bread of "universal use" and do not adhere to a specific recipe, but put whatever I have according to my mood! The main thing is to maintain the balance of flour-liquid, and of yeast, respectively. Even in winter I tried the recipe of "Poltava", but thoughtlessly and therefore the bread turned out to be heavy. And now I discovered that I regularly bake from the same set of ingredients (except for gluten, I never found it and powdered milk - for some reason I don't want to combine it with rye flour), but I put almost 100 g less flour for the same amount of liquid, what's in the recipe. Maybe my flour is very dry ... I bake it either in the oven or on the "main" program in HP. The bread is really very light and tasty. It’s strange that it’s so light when you consider the amount of rye and whole grain flour. It's because of the whey, obviously.
It turns out that I still mastered the Poltava recipe ...
Boka
In general, now everything turns out differently for me, because I changed the HP. In addition, in the winter I had a different flour, but now it "pierced" with Dnipromlin flour, and therefore the bread is not very good. .. Admin is right to maintain the flour-liquid balance in each individual case, and even in changing weather conditions).
I'm trying to adapt this recipe for Panasonic, but the success is variable ...
Thanks for the feedback!
PS: I add milk powder because the flour contains whole grain. I love the combination of powdered milk with whole grain flour. But you can remove milk powder and remove it. A matter of taste ))

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