Homemade rye bread in a multicooker Cuckoo

Category: Yeast bread
Homemade rye bread in a multicooker Cuckoo

Ingredients

yeast 10 g (pressed) or 2 teaspoons of Saf Moment
water 2 mult glasses
salt 2 teaspoons
cocoa 2 rounded tablespoons
granulated sugar 2 tablespoons
wheat flour 2 mult glasses
Rye flour 2 mult glasses

Cooking method

  • 1) In a large bowl, combine yeast and water
  • Water temperature - 40 degrees Celsius
  • Leave for 10 minutes for the yeast to disperse (a cap of foam should appear on the surface of the water)
  • 2) Add salt, cocoa, sugar and all the flour to the water
  • Knead the dough so that it is not liquid - plastic and not sticky
  • Add more rye flour if necessary
  • I entrusted these both points to the bread maker
  • 2 m / s wheat flour - I had = 200 g
  • 2 m / s rye flour - = 160 grams
  • I put on Pizza mode.
  • Next time I'll try on "Rye" - dough
  • 3) Put the dough in a greased bowl
  • program "Yogurt" - 1 hour
  • Dough after laying out in a bowl
  • Homemade rye bread in a multicooker Cuckoo
  • The dough after the first rise
  • Homemade rye bread in a multicooker Cuckoo
  • Homemade rye bread in a multicooker Cuckoo
  • 4) Crumpled the dough and put "yogurt" on again - 1 hour
  • After the workout
  • Homemade rye bread in a multicooker Cuckoo
  • 5) Without opening the lid - "Oven" - level 2 -45 minutes
  • Bread in bowl after beep (45 minutes after baking)
  • Homemade rye bread in a multicooker Cuckoo
  • 6) After the signal - turned the "Oven" level 1 -15 minutes
  • Bread for cut
  • Homemade rye bread in a multicooker Cuckoo

Time for preparing:

4 hours

Note

Very unusual bread for me.
Nice glossy crumb. Well baked.
I did it clearly according to the recipe book - since it was important to understand - right or wrong.
The book does not mention the yogurt approach.
I decided that the dough would hardly rise at room temperature
If done in HP on the dough mode, then 30 minutes for the approach should be enough
Next I will make another bread and I will definitely try this option
At level 2, the bottom of the bread was very fried - but not burnt.
Very nice top crust. So the coup was unnecessary.
I will try the oven on level 1.

Vei
Anh, and there is not a lot of yeast for that amount of flour, did not they smell in the finished bread?
And this is a recipe from which recipe book, for 1055?
Is there a photo of bread? Don't let it down)))
Zvezda askony
Quote: Vei

Anh, and there is not a lot of yeast for that amount of flour, did not they smell in the finished bread?
And this is a recipe from which recipe book, for 1055?
Is there a photo of bread? Don't let it down)))

Yeast counted 2 grams per wheat flour - = 4 grams
2.5 grams per rye flour = 5 grams
Up to 10 grams - rounded - since I was tortured to pinch off pieces of yeast back and forth
The recipe indicated 2 teaspoons - it seems to me that a bit too much - since it turns out approximately 1 in 10
For 1 teaspoon of dry - 10 grams of pressed.
But after several failures with dry ones, I switched to pressed (Finnish - they have a shelf life of 2 months)
Bread from the recipe book for 1055. When I have a little more time, I try to do it exactly according to the book.
But sometimes I take a step to the left - a step to the right
But I try to write about it. So that those who have such a Cuckoo know that it has already been tested.

10 grams pressed - great!
It is necessary that our bakery ases be converted into dry ones - and by general opinion it is necessary to understand how many dry ones are needed.
And the bread turned out to be very interesting. I have never had such a shiny and elastic crumb !!!!!
euge
Isn't there a lot of water? By weight, the ratio of liquid: flour is 1: 1, instead of about 2: 3. Or do you have another place? Judging by the flour, no.
Zvezda askony
On water
There is a photograph of the dough immediately after kneading. It was sticky. According to the recipe from the book, you can add flour. I didn't add.The flour I have is from old stocks and is very dry. ! The roof "turned out to be glossy and strong - it didn't break in any place. The bread is completely baked.
The task was to check the recipe from the book attached to the MB.
Verification was successful. The bread is excellent. Perfectly baked.
The instructions did not include recommendations for a coup. But it was not necessary
zvezda
Anya !!! Very good looking bread !!!! : rose: of course rye bread will be sticky ..... once it turned out, then everything is correct !!!! : girl_dance: Not a lot of yeast .... I also put it on rye dough like this, but you can dry it for 1.5 hours. l
Vei
Quote: N.G.

A u menya mul'tivarka cuckoo1059 vse na angliskom, i ya nemogu naiti rezhim "duxovka". Esli u kogo-to est 'takaya model' to podskazhite pozhalusta.
watch HERE and further HERE is a Korean model like yours

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