Rye bread on cottage cheese with prunes

Rye bread on cottage cheese with prunes
Category: Yeast bread

Rye bread on cottage cheese with prunes

Ingredients
fast acting yeast 2 tsp
peeled rye flour 400 g
whole grain rye flour 100 g
salt 1.5 tsp
butter 2 tbsp. l.
sugar 1-2 tbsp. l.
sour cottage cheese (I had a rustic one) 130 g
water 300 ml
Cooking method

I didn't seem to find one, so I tried to make my own.
The idea was simple - since rye flour loves lactic acid bacteria, and my torment with sourdough did not lead to anything good, let's go the other way, that is, through fermented milk products
1) Dough and process:

The ratio of ingredients was selected by eye, and in general, I'm happy with the result.

The gingerbread man formed well, so I didn't add anything else.

40 minutes before baking, I leveled the roof with wet hands. It turned out very flat, but just before baking, the dough rose noticeably, which could not but rejoice.

2) The result in the photo.
Here is the crumb in the morning:
Rye bread on cottage cheese with prunes
The taste is very tasty butter bread. But there could have been less sugar (I put 1.75 tbsp. - I added it at the last moment ..) - prunes and so makes it quite sweet. Next time I'll try 1 tbsp. l. The curd taste is not pronounced.

Rye bread with dried fruits and nuts (Lika)

Rye bread (on a long dough) rye (Anatolyevna)

Bread "Village" (Twist)

and instead of peroxidized cottage cheese, you can? And then I'm somehow in difficulty, where can I get the peroxide?

Honestly, I have doubts that there is a sufficient amount of lactic acid bacteria in the usual one, but I myself have not tried it, I can not say anything. try, tell

Honestly, I have doubts that there is a sufficient amount of lactic acid bacteria in the usual one, but I myself have not tried it, I can not say anything. try, tell

I have HP for the second day I still don’t know how to experiment .... according to the logic of kefir, maybe then a little bit ... what do you think, according to your experience ...?

[mila 13]

mila 13, in the recipe there are 2 tsp of yeast, which is quite enough to raise flour, so the degree of "old age" of cottage cheese is secondary.
Yes, the author did not write on what program he baked, I would put on the Main, size XL. And look behind the bun

The bread is good, but I used serum instead of water, and it took 450ml of liquid

[Like]

I have HP for the second day I still don’t know how to experiment .... according to the logic of kefir, maybe then a little bit ... what do you think, according to your experience ...?

My experience is also not much more, about a month, probably. And this is my first bread "by eye".
So I guess it's okay to believe Like

Lika, why didn't I write the program, wrote On the main one, it seems to me, it turns out more successfully than on rye.

tat-63, thank you, was your cottage cheese dry?

[Lika]

Lika, why didn't I write the program, wrote On the main one, it seems to me, it turns out more successfully than on rye.

Oh, really, I didn't notice

Yes, dryish

[mila 13]

mila 13, in the recipe there are 2 tsp of yeast, which is quite enough to raise flour, so the degree of "old age" of cottage cheese is secondary.
Yes, the author did not write on what program he baked, I would put on the Main, size XL. And look behind the bun

Lika, and if you add a little caraway .. will not spoil the taste?
I really love bread with caraway seeds

My experience is also not much more, about a month, probably. And this is my first bread "by eye".
Congratulations on a successful initiative !!!!

[mila 13]

mila 13, Thank you

But, with the program - it's clear "Main + raisins". Well, the dispenser will work!
But what about the scapula? Standard, or for rye flour?
And then I helped, helped the kolobok, and I missed the moment when the dispenser worked ...
And yet, for specialists - but exactly 300g of water? Maybe you need more? 330? Or as with whey - 450?

I would like to understand ...

Panasonic 257

As for the scapula - I put rye.
And about the water - my cottage cheese was wet, in some places with whey, so there really isn't much water in the recipe. When I did the same on sour kefir, I took 400 ml (2 children's packs + brought up to 400 ml with water).

Thank you!

I understood correctly: we take sour kefir, some amount and finish it with water up to 400g. That is, we eat 400g of liquids?
And kefir, in your case, (children's dosha 100g), was 200g?

Yes, there should be 400 ml of liquid (exactly ml, not g). In this case, kefir is liquid enough to be considered liquid. I had kefir 2x200 g. This is slightly less than 400 ml, but not really.

What did you like more?

Cottage cheese or kefir?

And size: talked about XL?

I used the size L.
And what I liked more - I did not notice the taste of the difference, to be honest. And according to the structure of the bread, it turned out to be more successful with cottage cheese, in my opinion (although the second, with kefir, was baked without me at night on a timer).

Have you tried the Rye program?

I didn't try it, mainly because I wanted the dough to rise longer. "Rye" is good because it kneads a little, but it is bad (IMHO, in this case) because it gives little time for proofing. And lactic acid bacteria - they are slow .. Although who knows, maybe with 2 tablespoons of yeast and rye, it would normally work out.
I baked on rye "Rye bread without anything" from this forum - IMHO, he went up not so hot. But there is at least a little, but there is wheat flour.

Thank you!

Here, judging by the table, there is still a very long-playing program "French". As much as 6 hours ...

Baked bread. Such a smell !!! Just Lovely Only He did not rise very much ??? But I bake rye for the first time. Maybe I did something wrong, or maybe I'm used to the fact that wheat rises very much. I have a Panasonic 255 But the recipe is SUPER

myrzik, thanks if you liked it the first time - this is already a good result for rye

Dear bakers! Only I had a question "How many prunes?"
Temka looked twice, didn't find it, maybe it wasn't in my eyes?

Good evening!
Yes, I really didn't write about prunes. It's purely to taste. I put as much as fits in the palm (no fanaticism) = almost a full dispenser from Panasonic.

Tell me, can you replace whole grain rye flour with plain peeled rye flour? I would like to bake such bread, but there is no whole grain flour.

Good evening!
Yes, I really didn't write about prunes. It's purely to taste. I put as much as fits in the palm (no fanaticism) = almost a full dispenser from Panasonic.

You can replace it, just watch the amount of water so that the dough does not turn out to be very liquid.

Is it normal that the bun does not form at all? already added water, no sense. we are waiting ...