Rye-wheat bread 80/20 Custard - Borodino motives

Category: Yeast bread
Rye-wheat bread 80/20 Custard - Borodino motives

Ingredients

1. Peeled rye flour 400gr.
2. Wheat flour for general use 100gr.
3. Sugar or fructose 35ml. = 35gr.
4. Fine salt 10ml = 15gr.
5. Dry yeast 11ml. = 12gr.
6. Boiled water t = 35C degrees + -30 ml. 500 ml.
7. Sourdough-acidifier Agram light (+ 35 ml more water additionally only for Agram light) 35 ml.
or Agram dark 12 ml.
or Table vinegar 6% 25 ml.
8. Fermented rye malt (red) 35 ml.
or dry kvass (- 35 ml flour) 70 ml.
9. Ground coriander 35 ml.
10. Coriander seeds 15 ml.
11. Ground cumin 15 ml.
Dough rise time t = 30-32C degrees 1 hour
Dough rise height 1.5-2 times
Baking t = 170-180С degrees 1 hour 30 minutes
Loaf weight

Cooking method

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meryland
I would have thrown a handful of seeds (sunflower) (try) when kneading .... mmm yummy.
Lillian
I can't do custard bread in a bread maker, it comes out raw, doesn't rise.
Vanya28
Quote: Liliana

I can't do custard bread in a bread maker, it comes out raw, doesn't rise.

Read here and everything will work out ----> Rye custard bread is real (almost forgotten taste). Baking methods and additives.
Svetlana051
Yesterday I baked in a Panasonic bread maker, all according to a recipe from a custard rye bread machine, except for rye flour approx. , 350 g, and instead of flour, I took 1 grade. added 1s. l. rice vinegar 3%, instead of water, whey + liquid yogurt 36 ml. Usually I do it with a delayed start, and yesterday I went straight to program 07 (rye). I know that a lot has already been written on the site on working on bugs, but please see what is wrong with me. Although the bread tastes delicious.
Rye-wheat bread 80/20 Custard - Borodino motives
Svetlana051
Rye-wheat bread 80/20 Custard - Borodino motives

Rye-wheat bread 80/20 Custard - Borodino motives

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