FEEDER
Auverns style rye-wheat bread (bread maker)
Category: Yeast bread
Ingredients
Wheat flour 150 g
Rye flour 385 g
Warm water 380 ml
Salt 1.5 tsp
Yeast 1 tsp
Apple cider vinegar
(optional) 1 tsp.
Cooking method

Baking program - basic, crust color - medium.

Note
My bread does not stale for several days.
Try this recipe for rye bread.
Good luck and delicious bread!
rit37
Quote: FEEDER


My bread does not stale for several days.
Feeder, thanks for the recipe. I really liked the ratio of wheat to rye flour in it. I'll try one of these days. It is surprising that with a large amount of rye flour, it is baked without any additives, only vinegar. I will try
Crochet
FEEDER
Excuse me, do you have a photo of bread? I would very much like to see how it turns out ... And yet, could you explain why you bake this bread on the "Main" program? All the same, the ratio of rye to wheat flour is approximately 2.6 (rye): 1 (wheat) ...
rit37
Quote: Krosh

FEEDER
Excuse me, do you have a photo of bread? I would very much like to see how it turns out ... And yet, could you explain why you bake this bread on the "Main" program? All the same, the ratio of rye to wheat flour is approximately 2.6 (rye): 1 (wheat) ...
Feeder, and I am additionally interested in why the bread is so called and, is there really no butter or sugar in it? Does it rise well with this ratio of rye to wheat? I am very interested in bread with a predominance of rye flour, but what does not have to be done to make it rise well. Thank you.
Jane2003
Feeder, thanks for the recipe. I'm going to try. There were a couple of questions:
And what is the order of bookmarking products?
And what is the size of the loaf?
Jane2003
I did not understand the meaning of the vote. First I voted for an interesting recipe. And after cooking, I would vote - cook, I will repeat, but ... no longer vote.
Admin
Quote: Evgeniya555

Baking on HB LG HB-2001BY. I could not get. It was not baked at all, I put it on the "Cupcake" program, after which it ceased to be very raw, but it is still sticky and moist inside, and the crust is good.

If the dough contains more liquid than needed, the crumb will always be moist and sticky.
Well, and you need to look at the composition of the recipe, there are ingredients that give the crumb "moisture"

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