Wheat-rye bread with whole grain flour and caraway seeds

Category: Yeast bread
Wheat-rye bread with whole grain flour and caraway seeds

Ingredients

Wheat flour for baking (general purpose) 340 g
Wheat wallpaper flour (whole grain company "Garnets") 75 g
Peeled rye flour 225 g
Milk (2.5% fat) 202 g
Water 202 g
Salt 2 teaspoons
Vegetable oil (unrefined) 2 tablespoons
Honey (floral, dark) 1.5 teaspoons
Caraway 2 teaspoons
Yeast "Saf - moment" (red) 7 g

Cooking method

  • Bread maker KENWOOD BM 450
  • Mix water and milk, warm up to a temperature of 30 - 35 * С and dissolve salt and honey in them.
  • Sift the flour.
  • Lightly fry the caraway in a cast-iron pan and crush it in a mortar.
  • Place all the ingredients in the bread maker according to the instructions for the bread maker. Place the cumin in the dispenser.
  • Basic program for baking, weight 1 kg, dark crust. After the first set of dough and kneading, remove the dough mixer.
  • After the end of baking, leave the bread in the bread maker for 15 - 20 minutes to ripen
  • In KENWOOD BM 450 program 1 (basic for 1 kg bread) is as follows:
  •  intermittent stirring N1 - 3 min
  •  stirring N2 - 31 min
  •  test approach N1 - 26 min
  •  kneading N3 - 15 sec
  •  test set N2 - 25 min
  •  kneading N4 - 15 sec
  •  test set N3 - 55 min
  •  baking - 70 min
  • The automatic dispenser is triggered 20 minutes after the start of the program.
  • You can postpone the start of the program for up to 15 hours.

The dish is designed for

1 kg

Time for preparing:

3 hours 30 minutes

Cooking program:

1 program

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