Whole-grain rye bread 50:50 in sourdough with smoked bacon

Category: Sourdough bread
Whole-grain rye bread 50:50 in sourdough with smoked bacon

Ingredients

Rye flour 150 g
Whole grain flour 250 g
Rye sourdough 200 g
Salt 1.5 tsp
Dry yeast 1 tsp
Lean oil (at the end of the batch) 1 tbsp. l
Semolina 3 tbsp. l
Panifarin 1 tsp
Milk whey 230 - 250 ml
Dry malt 1 tbsp. l.
Smoked lard with layers of meat

Cooking method

  • Put all the ingredients (except for lard) in the HP bucket, according to the instructions for it. Turn on the "Pizza" mode, when the first batch is over, turn off the stove and turn on the "Pizza" again. In the middle of the second batch, put finely chopped bacon and a lok of vegetable oil. When the batch is over, turn off the stove and leave to come up for 2 - 2, 5 hours. After the bread rises well, turn on the "bake" mode for 1 hour. 05 minutes
  • The bread turns out to be fragrant, very airy, with a crusty crust, although the bacon along with the meat from the bread disappears somewhere ... strange, but true, at least the spirit remains


Note

Special thanks to Mila Lisss's for the lard provided for this recipe!

Lisss's
Quote: ShuMakher

Special thanks to Mila Lisss's for the lard provided for this recipe!




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