Wheat-rye with bran and rice flour

Category: Yeast bread
Wheat-rye with bran and rice flour

Ingredients

premium wheat flour 225 g
peeled rye flour 200 BC
rice flour 3 tbsp. l.
wheat bran 25 g
salt 1.5 tsp.
sugar 1.5 tbsp. l.
liquid (water or half diluted with milk or whey, I had it) 410 ml.
dry yeast 2 tsp

Cooking method

  • Load the products into the bread maker according to the order for your model. I don’t have the “rye” mode that is the most suitable for this bread, I baked it on grain. The crust is dark, weight - 900 g.

The dish is designed for

1 loaf

Time for preparing:

3 hours 40 minutes

Cooking program:

bread maker

Note

Today we needed lunch bread. So far, alas, I am not friends with ferments for full-fledged rye. I wanted it to be healthy and not crumble (when I mix wheat and rye flour with bran, it always comes out delicious, but it crumbles terribly.) I decided to try adding rice flour. She did her job - even when the loaf was cut in half, there were almost no crumbs.

The crumb is moist, but not sticky, does not crumble, the taste is very good. As for me, more salt is possible. And when mixing, control the liquid-flour balance. At first I had no bran - the dough was very thin.

The basis was the recipe http: *** //

Flour of three types was taken by "Kudesnitsa", pharmacy bran.

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