Rye-wheat bread (spelled) on potatoes (oven)

Category: Yeast bread
Rye-wheat bread (spelled) on potatoes (oven)

Ingredients

Wheat flour POLBA 150 grams
Rye flour BIO whole 280 gram
Boiled potatoes 150 grams
Salt 8 grams
Sugar 15 grams
Vegetable oil with lemon (salad) 1 tbsp. l.
Kvass wort 1 tbsp. l.
Curd whey 150 ml.
Yeast saf moment 1.5 tsp.
Cumin in dough 1 tsp

Cooking method

  • Flour - only 430 grams, including:
  • Wheat flour POLBA - 150 grams \ 35% (can be replaced with whole grain)
  • Rye flour BIO whole - 280 grams \ 65% (can be replaced with peeled rye)
  • We put all the products in the bucket of the bread machine, turn on the Dough mode.
  • We do kneading - pause - kneading, total time 9 + 5 + 16-24 minutes.
  • We take out the dough from the bucket onto the table, sprinkle with flour, fold the dough 3 times with an envelope, form a sausage and put it in a mold.
  • Proofing in the oven at 30 * C for about 1.5 hours until it doubles in volume.
  • Baking at 180 * C, then after 20 minutes we reduce to 170 * C, then up to 160 * C and until tender.
  • The dough turns out after the bread machine is very soft, you can only work with flour.
  • Here's what happened. The bread is 20 cm x 9 cm high and weighs 750 grams. Bread for those who love rye bread.
  • Rye-wheat bread (spelled) on potatoes (oven)

Note

Today I made rye-wheat bread, adding only 1 tbsp of kvass wort to it. l. (contains malt), avoiding dark beer and curd whey (contains lactic acid bacteria).
Also added 1 tbsp. l olive oil with lemon for salad. The butter did not go to the salad, it was very sour, but it turned out to be just right for rye bread.

Bon Appetit!

Tatjanka_1
Option 13 "Rye-wheat bread (spelled)"
Admin I have a question, not a little liquid: at first it was a bit thick, and then like a bun, but smears along the bottom and does not stir well
Admin

Tatjanka_1, for us the Judge is Kolobok !!!

I post proven recipes, and their descriptions and photos!
But we live with you even in different countries, different climatic conditions - it cannot be the same in any way!
Admin
Flour - only 430 grams, including:
Wheat flour POLBA - 150 grams \ 35% (can be replaced with whole grain)
Rye flour BIO whole - 280 grams \ 65% (can be replaced with peeled rye flour)
Boiled potatoes - 150 grams
Salt - 8 grams
Sugar - 15 grams
Vegetable oil with lemon (salad) - 1 tbsp. l.
Kvass wort - 1 tbsp l.
Curd whey - 150 ml.
Yeast - 1.5 tsp.

So there is enough liquid here: boiled potatoes, oil grows, wort, whey - everything contains liquid.
Potatoes have a property - the dough is kneaded first tightly, and then, on the contrary, softens a lot - you need to be very careful with this.
Tatjanka_1
Romchik yes I understand, just hw. I make flour with potatoes for the first time and it was somehow not habitual for me to see it, at first it was too tight, then it seemed normal, but by the end of the kneading, I smeared it along the bottom.
Now standing in the proofing room, let's see what happens
Admin

This is what I wrote above - at first it is tight, then it softens
Tatjanka_1
Admin I don’t put up a photo, the bread was not successful
But I think it's not about the recipe, I already understood.
I am sick for the 3rd day, yesterday I made bread, but it did not work, well, I think it was an accident.
But even today, though a different recipe, it is also not successful.
Until I recuperate, I don’t touch the baking of bread. (He seems to feel a sick person)
Admin
Quote: Tatjanka_1

(he seems to feel a sick person)

It's a pity that it didn't work out

I totally agree with you, dough, pastries, cooking are very sensitive to our mood and well-being !!!

Get well - bread is waiting for you in a good mood !!
KnadezhdaM
I ask you for help, dear Admin - I can't figure out how to recount the recipe, replacing potatoes with potato flakes. Here, after all, the liquid must be used in a different amount.
Admin
Quote: KnadezhdaM

I ask you for help, dear Admin - I can't figure out how to recount the recipe, replacing potatoes with potato flakes. Here, after all, the liquid must be used in a different amount.

Nadia, look here for a set of ingredients with cereals Wheat bread with potato flakes
KnadezhdaM
Thank you dear!
KnadezhdaM
Admin, dear, happy holidays! I continue to bake your win-win bread. Always with gratitude and delight from your culinary skills.

Rye-wheat bread (spelled) on potatoes (oven)

In this version, chicory is added for color and a teaspoon of cumin seeds - the aroma is slightly caught, very pleasant.
Admin

Nadiahow long the bread turned out to be. I believe it's delicious

Thanks for the kind words! Happy Holidays!
MargariTK
Girls, what does this bread taste like? What does it look like?
Admin

Good taste of malted rye bread. If you are familiar with this taste, it will be clear
Bread with a high content of rye flour
MargariTK
Admin, thanks. Do you feel sourness?
Admin

Not really. The whey contains a little, and it is not so sour, potatoes smooth out the acid
Wildebeest
I will not be verbose, I will only say: FURNACE IS NECESSARY. While I took it to the bookmarks. I have not seen this recipe before, have not seen it.

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