Bread "Radonezh" (bread maker)

Category: Yeast bread

Ingredients

Dry yeast 2 tsp
Wheat flour 2 glasses
Rye flour 1 glass
Panifarin 3 tsp
Salt 1 tsp
Rast. oil 1 tbsp. l.
Honey 1.5 tbsp. l.
Malt 3 tbsp. l.
+ boiling water 70 ml
Rye sourdough Extra-R 1 tbsp. l.
Water 260 g
Sunflower seeds 1 glass

Cooking method

  • We put all the ingredients in the bread maker and put them in the rye bread setting. After a certain time, a wonderful fragrant bread is waiting for you!
  • Note: if you do not have panifarin and Extra-R starter culture, you can do without them. But the bread will turn out to be very dense(in order to help the bread rise a little, you can resort to the following trick: you should reduce the amount of rye flour as much as possible. For example, take 2.5 cups of wheat flour, and 0.5 cups of rye flour)


Tan-yana
Note: if you do not have panifarin and Extra-R starter culture, you can do without them. But the bread will turn out to be very dense. (In order to help the bread rise a little, you can resort to the following trick: you should reduce the amount of rye flour as much as possible. For example, take 2.5 cups of wheat flour, and 0.5 cups of rye flour)

And you don't need to add liquid?
Lola
Tan-yana No. The liquid remains unchanged.
Aglo
With the initial ratio of flour pshch. to hw flour. 2: 1 my bread went up under the roof without panifarin with sourdough from the recipe for Classic Russian bread.
Instead of malt and boiling water -3 tbsp. l. kvass wort concentrate.
I always select the liquid experimentally, initially pouring in obviously less, and then adjust it in the mixing process.
Lola
Aglo
Quote: Aglo

With the initial ratio of flour pshch. to hw flour. 2: 1 my bread went up under the roof without panifarin with sourdough from the recipe for Classic Russian bread.
Instead of malt and boiling water -3 tbsp. l. kvass wort concentrate.
I always select the liquid experimentally, initially pouring in obviously less, and then adjust it in the mixing process.

I advise you to post your recipe in a separate post for greater clarity.
Aglo
Here is some bread.
Glass - measuring cup Panasonic 207, Panasonic 253 is equal to 240 ml.
Structure
- 2 tsp dry yeast
- 2 cups wheat flour
- 1 cup rye flour
- 1.5 tsp. salt
- 1.5 tbsp. l. Sahara
- 2 tbsp. l. starter cultures *
- 1.5 tbsp. l. vegetable oil
- 3 tbsp. l of kvass wort concentrate
- 210 g of water **

Baking mode Basic, crust "Light", size "Medium"
In this mode I bake bread using rye flour. Bread is always baked, even if I miss it with water.


*leaven
1 cup rye flour + 1 spoonful of sugar + 2 tsp. yeast,
Water until liquid dough, Stays 18 hours in a warm place, and then put it in the refrigerator until full use.
** Given roughly, is selected in the process of mixing.
Crochet
Lola, tell me, is it possible to use Agram instead of Extra-r, if yes, then also 1 tbsp. l.? And about the seeds ... do they need to be fried first or not?
Lola
Quote: Krosh

Lola, tell me, is it possible to use Agram instead of Extra-r, if yes, then also 1 tbsp. l.? And about the seeds ... do they need to be fried first or not?

Of course you can also AGRAM. The same production starter as Extra-R (only does not contain malt) Agram is used, like Extra-R 1 tbsp. l. 3 cups flour (1 cup = 240-250 gr).
As for the seeds, it's a matter of taste.I use sunflower seeds both roasted and raw. Fried more fragrant Here, as they say, "the taste and color ..."

Good luck!

Angel
Lola, tell me, how much does your glass weigh in grams?
Admin
Bread at the rate of about 500-600 grams of flour.

How big is your measuring cup (cup)?
Angel
I have a Mulinex stove, a measuring cup for it is 300 ml.
Angel
Thanks for the answer. I'm dulling something today. I saw and read everything
Bober_kover
Wonderful bread! I did it without panifarin, I took 270 g of wheat and 130 g of rye flour, yeast 1.5 tsp. It rose well, the crumb is soft and not soggy, the crust is very crispy, but not oak. There is a very slight sourness, probably due to the leaven.
Bread of Radonezh (bread maker)
Bread of Radonezh (bread maker)

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