Rye-wheat bread made from ready-made flour

Category: Yeast bread
Rye-wheat bread made from ready-made flour

Ingredients

Rye wheat flour 490 g
Water 330 ml
Sunflower oil 4 tbsp. spoons
Dry baking yeast 1 tsp

Cooking method

  • I wanted to try other types of bread, but I don't know where to get flour. I went to the supermarket, the only thing that was was rye-wheat flour "Prize". in a package 700 gr. counted to 0.7 because HP will not pull, (read a lot in the forum, thanks, there are many recommendations). Total, weight and milliliters in "Ingredients". Two tbsp. tablespoons of sunflower oil on a scoop, water, then flour, deepening in flour, yeast there. I switched it on, and the mystery of preparation began, so new and unknown. The first batch passed, I look, and part of the bun stuck to the walls, and at the corners of the form, got nervous, poured flour. It seems that the bun began to form, but still at the bottom of the dough remnants, the spouse is a specialist, I call for a consultation, she said add sunflower oil. I pour it by eye, probably three spoons. And he himself is cheating, because it's a pity if the bread is lost. Slowly on the second batch, the bun gathered everything in the corners. It takes 1 hour 20 minutes, but does not fit, a little so cm at 5. Call a friend what to do. Don't be nervous, what will be will be. almost 2 hours have passed since my kolobok began to rise !!!!! The result is in the photo. I will rest under the canopy, I will cut and try. Here is the result from the inside. Rye-wheat bread made from ready-made flour Mode "Basic", 3 hours for low weight, 750 g, dark crust.

Cooking program:

Basic, 3 hours low weight, 750 g

Admin

With the first bread on the forum!

For the correct spelling and reading of the recipe, the following characteristics should be reflected:
1.specify the model of the bread machine,
2. indicate the choice of the cooking mode, indicate the program (write in letters, for example, "Basic", on which the bread was baked, baking time,
3. indicate the volume of the measuring cup (cup),
4. indicate the choice of color (color) of the crust of bread
5. indicate the choice of the size of the loaf set for baking,
6.describe in detail the process of kneading and baking bread (if they differ from the standard ones laid down by the x / p program), you can post a master class of the process with additional photos,
7. indicate the method of placing the ingredients in the bucket x / stove, at which stage the various additives are placed (at the beginning or at the end of the batch), through the dispenser or manually.
8.specify the method of setting the yeast, type and name of yeast,
9. to reflect the detailed name and description of the ingredients for the bread,
10. be sure to place two photographs of bread in the recipe (general view and sectional view of crumb)

Good bread for you!
Furzikov
1. Model Clatronic 2866
2. A glass from a multicooker, they gave me HP to play with, it was not included in the kit.
The rest is described in as much detail as possible in the preparation.
And this is my third bread. the first two are like hotcakes ...
Weighing on electronic scales, and milliliters, they can be measured with any measuring cup. Teaspoons and tablespoons - Thanks to your manual. When baking, I checked the recommendations, but mostly intuition)) Thank you !!!
Furzikov
It seems to me that the bread turned out to be a little bit slick, and wait until it cools completely? if you slightly crumple the crumb, it straightens, if strongly, sticks together
Admin
Quote: Furzikov

It seems to me that the bread turned out to be a little bit slick, and wait until it cools completely? if you slightly crumple the crumb, it straightens, if strongly, sticks together

If you cut it hot right after baking, then yes, the crumb is damp and wrinkled - wait until the bread cools down to room temperature.
If, after cooling, the crumb is moist and damp, there is a lot of liquid.
When kneading, you need to follow the rule of "flour / liquid balance, bun", and you will have complete bread happiness
Furzikov
Remaining 210 grams of flour, conducting an "investigative experiment", added a tablespoon of sugar. I will not describe the process. the bread is the same, but the same delicious ...
Boka
Please tell me what is the composition of this flour? I mean - the percentage of wheat and rye mass
Furzikov
The manufacturer does not indicate the ratio of wheat and rye on the packaging, alas .. Only the general composition.
Furzikov
Quote: Furzikov

Remaining 210 grams of flour, conducting an "investigative experiment", added a tablespoon of sugar. I will not describe the process. the bread is just as gummy, but just as tasty ... When it has completely cooled down, it is practically not felt
When I was making bread from the remains of flour, I made the kneading according to the instructions, the bun turned out to be sticky, but then I added 140 grams of white flour in two portions, which was at hand. Final composition: 350 grams of flour, 140 ml of water, half a teaspoon of dry yeast
Kara
Furzikov, did you put salt and sugar? Or were they already present in this flour mixture?
Furzikov
The salt was present in the mixture, and the sahal was put on the second attempt. Looks like a problem in rye flour
govorusha
Are you talking about a mixture for rye-wheat bread TM "Prize"? Am I getting it right? From Silpo ...
I also bought it today, and this is my third bread. The bread turned out to be great, very fragrant and beautiful. But, I also have complaints ... Firstly, for packaging - 700 gr neither to the village nor to the city, I had an idea that 700 gr. a lot, even for a large loaf, but I strangled it in the bud. The bread naturally came out with a hat, I broke it safely while pulling it out ... During kneading, I opened it, looked and added water. The crumb is elastic. We will try tomorrow.
I have a bread maker Panasonic 2501. I used the traditional way to lay the products, that is, first the yeast (saf-moment), then the mixture (TM "Premium") and finally water, although I recommend the opposite on the packaging. I didn't add anything else, except for an additional 20 ml of water.

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