Wheat - rye bread (recipe from packaging of Kudesnitsa rye flour)

Category: Yeast bread
Kitchen: Russian
Wheat - rye bread (recipe from packaging of Kudesnitsa rye flour)

Ingredients

Rye flour 230 g
wheat flour 250 g
water 275 ml
vegetable oil 1 tbsp. l
vinegar 6% wine or apple 1 tbsp. l
dry fast-acting yeast 1 tsp
salt 1 - 2 tsp

Cooking method

  • Add dry and liquid ingredients in the sequence indicated in the instructions for the bread maker.
  • program with 30 minutes preheating or cereal bread
  • (if there is no special program for rye bread)
  • Select weight - 1 kg
  • Crust - dark
  • After the end of the program, it is recommended to leave warm for 20 - 30 minutes
  • The model of the bread maker does not matter. (I baked in Delongy 125s)
  • Here is a photo of a whole loaf
  • Wheat - rye bread (recipe from packaging of Kudesnitsa rye flour)

The dish is designed for

1 kg

Time for preparing:

4 hours

Cooking program:

wholegrain

Note

Added to the basic recipe:
- honey 1 tbsp. l. (lit in water)
- coriander 1/2 tsp
- nutmeg 1/2 tsp

I still could not dare to bake bread with rye flour (sourdoughs - everything seems difficult to me so far, agram, panifarin - I don't have such ingredients). And seeing this recipe on the packaging of rye flour, I decided to try it.
Everything worked out the first time!
I baked it a second time, changing the spices. Added cumin instead of nutmeg. And the honey was gone. It differs only in aroma.
Conclusion: we add spices at our discretion. Who loves what

And special thanks to "Rye" advice from Gasha
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0

Gypsy
The recipe is similar in composition to * Rye with caraway seeds *, I have been baking it for many years - both me and my husband like it very much. Now I will insert a link to the recipe, compare with yours https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=886.0
I also bake without vinegar .. it became a pity for my stomach
Katish
Haven't seen this recipe. But if I did, I would be confused:
Whole Rye Flour and Whole Wheat Flour, plus apple concentrate. Now I realized that it was just apple cider vinegar, but whole flour is not in the nearest store. Yes, and I have not "matured" even to whole grain breads. Only from wheat flour I have mastered more or less
And here I bought a bag of Kudesnitsa rye flour (not whole grain) for the occasion, and there was a recipe on the bag.
Thanks for the link, if I come across whole grain flour, then I'll try to use
Crochet
I also baked such bread yesterday, the source of the recipe is the same as that of Katish , packaging of flour "Kudesnitsa". Good bread, mine liked it !!!
Gypsy
Quote: Katish

... Yes, and I have not "matured" yet to whole grain breads. Only from wheat flour I have mastered more or less
DO NOT be afraid of whole grain flour! There is nothing special about it, except for its usefulness.
little micha
I also bake without vinegar .. it became a pity for my stomach
[/ quote] Yes, it seems that vinegar is not felt.
Gypsy
No, it is felt Yes, and the children eat it, eat it to the crumb. ... why do they need vinegar and so delicious to everyone
little micha
I agree. We'll have time to catch it.
positive
I, too, when I bought this flour, made bread according to the recipe ... counted for 750 g (Bork bread maker x 500) and put it on the "whole grain bread" mode, the time was 3 hours 32 minutes. when the bread began to knead, there was no such bun, the flour rushed all over the form, obviously there was not enough water ... I added ... and more than once ... at the end of the second batch, the bun was already there and even smeared a little along the bottom, but not being able to add flour - left to bake. I did not take it out immediately, I stood in a closed x \ n for 20 minutes. Bottom line: not high (compared to white bread), opal lid, crisp crust, elastic crumb ...the taste - there was not enough salt, but in general it looked like store-bought bread. Dzungarian hamsters liked the bread, and we added a little salt to the sandwich with butter ... the taste is interesting, but I will not repeat this particular recipe, I will look for something else ...
Alinenok
And why should you choose the weight of 1 kg, when the flour is 480 g, that is, the average bread?

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