trouble

wheat-rye bread with bran


Category: Yeast bread










Ingredients


yeast2 tsp
wheat flour 1 grade270 gr.
peeled rye flour200gr.
salt3h l.
sugar1.5 st. l.
rast. oil2st. l.
rye bran3st. l.
water350 ml.

Cooking method


  • I put all the ingredients in the bread maker, put the rye program on for 3.5 hours and wait. You can control the bun during kneading, that is, scrape the flour from the sides to the middle. a loaf comes out 800gr., quite high, the roof does not fall through. I take dry fast-acting yeast



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wheat-rye bread with bran
Admin
But do not tell me where you put so much salt in the dough You only need 2% of the flour weight, this is about 9-10 grams (about 1.5 tsp) - a lot of salt is also dangerous for the dough

For the correct spelling and reading of the recipe, and to avoid questions, I ask the author of the recipe to reflect the following points of baking bread:
1.specify the model of the bread maker,
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.Specify the choice of color (color) of the crust of bread
5.Specify 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. Specify 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, the type and name of the yeast,
9.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)

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