Rye-wheat custard bread in a bread maker

Category: Yeast bread
Rye-wheat custard bread in a bread maker

Ingredients

Wheat flour 225 g
Rye flour 325 g
Water 330 ml
Salt 1.5 tsp.
Vegetable oil
(I have linseed, it gives sourness)
2 tbsp. l.
Dry yeast 2 tsp
Dry kvass 4 tbsp. l.
(40 g)
Boiling water for kvass 80 ml
Ground dark sugar 2 tbsp. l.
Coriander 1 tsp
Ground cumin 1 tsp
Dry chicory
(instant drink powder)
1 tbsp. l.
Panifarin 2 tbsp. l.
Dry wheat germ 1 tbsp. l.

Cooking method

  • So, a slightly modified rye bread recipe:
  • Pour dry kvass with boiling water, mix well, cool and add to the rest of the ingredients. At the end of the batch, add a handful of raisins (it is better - dark, otherwise it will not be visible in the bread) and 2 tbsp. l. rye bran.
  • I think it will be the same in the rye program. I'll try and write later.
  • (the top turned out to be wavy (by the way, in the “dietary” program I have such a “roof” on all breads), I had to not be afraid, open the lid and touch up the crest of the bread)
  • Rye-wheat custard bread in a bread maker
  • Rye-wheat custard bread in a bread maker

Time for preparing:

three hours

Cooking program:

Program - "dietary" mode - Bake Rapid, size - XL.

Note

Finally I came up with a successful option for baking rye bread. If anyone is interested, I will share. Before that, I did not get rye or it turned out badly.
The recipe "Zavarnaya" from the book to Panasonic-255 (p. 17) is taken as a basis.
Sectional view (sorry, raisins are not visible - they are white):
Still, rye bread does not like long "preludes" before baking with multiple kneading and rises. I was finally convinced of this.

Sveta
Olga, the bread is wonderful! To be honest, I have never gotten such a tall and airy rye. I will try according to your recipe. Is chicory a must? Well, I don't have it. Add bran at the end of the batch? I usually add in a dream with all the components
Olga @
Sveta, thank you for the compliment. And chicory, and germs, and bran are optional, that is, you can not add. As well as cumin and coriander (not everyone likes them). I usually add bran to the end of the batch or at a signal - somehow they don't really take root with me, if I throw it right away: the bread turns out to be dense and sunken. I don’t know why, maybe I’ve got the “wrong” bran.
Kosha
Olga @!
Thanks for the recipe!
Specify, please, 2 tablespoons of panifarin?
Olga @
Kosha, yes, I laid two. I think you can get by with one. I will also clarify, just in case, that I had seeded rye flour, and not peeled or wallpaper.
Boyaka's cat
Girls, I haven't been to the forum for a hundred years, I don't remember where the topic was once about ingredients for rye bread ... So I'll ask here, I hope for help ...

Help, pliz, information ............. I ran out of strategic supplies (PANIFARIN and dry rye malt) brought a couple of years ago by my husband from VDNKh from "House-Khleb".
We have analogues in Rostov-on-Don, but the bread tastes completely different with them, I don't like it ... that's not it ...

Now there is an opportunity to provide these ingredients from Moscow, tell me, who knows, this company still exists at VDNKh (judging by their website, they work)?

And the second question - I ran out of panifarin even earlier than malt, already half a year or more ago ... and I don't remember killing, the skip by weight goes to a loaf ... I remember that for a loaf of "custard" rye according to the manual put 2-3 teaspoons of PANIFARINA (not bread makers, but ordinary teaspoons)

Who has Panifarin - weigh, pliz, how much panifarin is on average in three teaspoons with a small hill? A? I'm trying to calculate this, I need to order malt and Panifarin \ in cans \ to the next. opportunity ... Do not leave a friend without rye bread tell me ... huh?
I'm really looking forward ...
Lidusha
Boyaka's cat
If it is not too late, I report: in 3 ordinary teaspoons with a small slide - 15 grams, in 3 teaspoons from x / p Panasonic-256 - 9 grams of panifarin.
Rewipex
Question. If there is no dry kvass, can agram and rye malt be used, and in what proportion?
Vanya28
Quote: Rewipex

Question. If there is no dry kvass, can agram and rye malt be used, and in what proportion?

Of course you can, especially malt, it's a native ingredient for custard bread.
Look at ready-made recipes, there are many of them. Agram is of two types, for advice you need to know which one you have.
For 500 g of flour -
malt 30-50 gr.
light agram 15-30 gr.
dark agram is three times smaller.
Rewipex
Quote: Vanya28

Of course you can, especially malt, it's a native ingredient for custard bread.
Look at ready-made recipes, there are many of them. Agram is of two types, for advice you need to know which one you have.
For 500 g of flour -
malt 30-50 gr.
light agram 15-30 gr.
dark agram is three times smaller.

My Agram is light, and there is also Mazhemiks - Plover, something like panifarin only for rye flour.
Tamar
Here is my rye custard. No panifarin, chicory, agram. Added 1 tbsp. a spoonful of apples. vinegar and sunflower seeds. Instead of water, potato broth. The roof is slightly cracked. I think. there was not enough fluid.
Rye-wheat custard bread in a bread maker
in the context of tomorrow - it is still cooling.
And this is the previous brewed one - made according to the instructions, but on dry kvass (I have no malt)
Rye-wheat custard bread in a bread maker
Rye-wheat custard bread in a bread maker

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