Maikyl
My compliments, ladies and gentlemen! After many experiments I decided to present my vision of baking black bread.
What options I just did not try - nothing worked ... Either you need to format your hands, or the weather is not flying ...
As a result, I had to stop at the following self-made recipe:
water - 300 ml (hot)
apple cider vinegar - 50 ml
butter - 30 grams
salt - 1.5 teaspoons
ground coriander - 2 teaspoons
kvass concentrate - half a bag
wheat flour - 270 grams
rye flour - 230 grams
dry yeast - 2 teaspoons

I poured salt into the hot water, threw in the oil, poured vinegar and half a bag of concentrate. He prevented it to dissolve, added flour and ground coriander. He baked in the mode No. 6, weight - 1 kg, light crust.
The result in the photo:

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Kvass concentrate

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I really wanted a black, sour one, but there is no black mode in my stove, and all the advice I found on the forum did not help.
I would be glad if anyone liked my "invention"!
Larochka
I have almost the same HP, I bake rye on the 4- "whole flour bread" mode, try it on this mode, you might like it.

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