Scarlett-400. Wheat-rye bread with seeds in a bread maker

Category: Yeast bread
Scarlett-400. Wheat-rye bread with seeds in a bread maker

Ingredients

Dough:
Wheat flour (I have 1c) 150 g
Warm water 300 g
Dry yeast (I have a Saf-moment) 3 g
Sugar 1h l
Dough:
Opara all
Wheat flour (I have 1c) 250 g
Rye flour 50 g
Vegetable oil (I have sesame oil) 25 g
Salt 9 g
Sunflower seeds 20 g
Flax seeds 20 g

Cooking method

  • For dough, pour well warm water into a bucket of HP, flour, yeast, sugar on top. Start mixing any program for 3 minutes. Then turn off the HP and leave it for 20 minutes.
  • At this time, fry the seeds in a dry frying pan until the flax seeds crackle.
  • Over time, add all other ingredients (except seeds, which are added on signal). Program No. 2 "French bread" (3 hours 20 minutes), weight 750 g, medium crust.
  • Cool on a wire rack under a towel.
  • Scarlett-400. Wheat-rye bread with seeds in a bread maker
  • Delicious bread for every day. Recommend!


Mar_k
I never made bread on the dough, I took notes! Thank you! And how does such a dough differ from simply adding yeast to the total mass of the laid products?
Omela
Marina, it is necessary for yeast activation. By the time you add all the ingredients and knead the dough, the yeast will already be working.
Mar_k
Thank you!
kuzea
A very unusual approach to the solution of baking bread with rye flour, I all the time thought how to bungle bread with dough in cotton? Thanks for the great solution and hint! I'm bookmarking!
Sonadora
Ksyusha, cool bread turned out, nostril!
Omela
kuzea, Sonadoric, Thank you!
Leska
Dough has gone ...
Came .... (but this is in Pasica). There is no cut, because I was driving to work. Very tasty - every last crumb was picked up! Ksyusha!

/]Scarlett-400. Wheat-rye bread with seeds in a bread maker
Omela
Sabrina
Thanks for the recipe !!!
And if you add 100 grams of rye flour, and accordingly reduce a little wheat flour, how do you think it will turn out? I just want more rye
I will definitely try the recipe, and I will report !!!
Omela
Sabrina, Thank you! Of course it will. Only wheat should be reduced not just a little, but by 80 grams (50 for rye and 30 in reserve). Still, rye takes more water. Here are these 30 then if anything to add.
Sabrina
Quote: Omela

Sabrina, Thank you! Of course it will. Only wheat should be reduced not just a little, but by 80 grams (50 for rye and 30 in reserve). Still, rye takes more water. Here are these 30 then if anything to add.


🔗
Omela
Quote: Leska

Came ....
OOOOO !!! Marish, handsome !!! I'm glad I liked it. I baked three times in a row.
echeva
for today I already have "Ambassadorial", and tomorrow, this one, yours! THANK YOU!!!!!!!!!
Omela
Evgeniya, good luck!
Mar_k
The bread turns out to be delicious! I've baked it twice already! The only amount of yeast for my HP is a bit too much (if the scales do not lie). The first time the roof sank, and the second time everything was fine, I took 3/4 of a vintage teaspoon! And baked on different programs (10 'Whole grain bread' and 9 'French roll') the structure of the cut is different, in the second case it is more 'nostril', and the time is approximately the same for cooking. Tomorrow I will bake 'White bread' for 8! Will eat up very quickly! I also added a little 2 tablespoons of bran.
Omela
Marina, I'm glad that you liked the bread! I also selected the program for my HP empirically. Baked 3 times. First time on the longest Diet program 3h 30 min. the roof fell. On the Main Program 2 hours 50 minutes. the crumb turned out to be denser. And with the same amount of yeast, but on French bread everything is ok.
echeva
So I was honored - I baked this bread! He is wonderful!!! I went to work with my husband. I'm waiting for a review in the evening from colleagues. Baked on the BASIC WITH RAISINS. I'll bake myself the same !!! Loved the toasted seeds! Rye flour suddenly ran out, so I had to do this: rye flour-25, whole grain flour-25, the rest according to the recipe. I love you and your recipes !!!!!
Arka
What a beautiful bread! Lush!!!
Omela
Zhenya, Thank you! I will wait for impressions of the taste.

Arochka,
Maryam-apa
Oksana! Why do you need to make a lobe from seeds in some recipes, but not in some (like here)? Just baked worth beautiful !!!!! Thank you for such beauty!
Omela
Maryam-apa , probably, as someone used to. I did this and that, I didn't notice the difference. I hope you enjoy the taste.
Maryam-apa
Here I am about that! I baked another bread with dry seeds and it was very scary that they (especially flax) would peel off my entire bucket. The next time I poured boiling water for a short time. It seemed that there was no difference. And I will definitely like the taste of this bread, I really love bread with seeds.
Kras-Vlas
Ksyusha, I baked this bread in a bread maker several times in the summer - I liked it very much, but I didn't take pictures in the village, I quickly ate it, in Moscow I also wanted this, but since the KhP remained in the village - kneaded in a combine and baked in the oven:
Scarlett-400. Wheat-rye bread with seeds in a bread maker

Scarlett-400. Wheat-rye bread with seeds in a bread maker

I did it without seeds, something went wrong with mine, the bread turned out to be very fragrant, the crust is crispy, the crumb is tender-nozdryastin, I really liked it !!!
On the one hand, the roof began to come off (slightly from the far side of the moon) and the crumb below was crumpled - I did something wrong, but it turned out very tasty, for which thank you very much

Omela
Olya, wonderful bread !! And the crumb is straight air!

Quote: Kras-Vlas

On one side, the roof began to come off (slightly from the far side of the moon)
The roof is undermining due to insufficient proofing, but, judging by the crumb, everything is ok with you! The second reason is the uneven heating of the oven. At my dacha it undermines if I bake 2 breads at the same time from the side where the ten is closer. There is a strong heating in one place, and the dough "explodes".

Quote: Kras-Vlas

and the crumb crumpled below -
The crumb is very tender, that's why it crouched while it cooled down. Such bread is usually cooled in pillows or on the side.
Kras-Vlas
Thank you, Ksyusha! Teng is W-shaped in the oven, it seems to have put the shape crookedly, you will have to try to put it evenly or across the oven. And cool gently, as you said!
Anka_DL
Mistletoe, dear, here I finally came here. Thanks a lot for the recipe
I rarely get bread in my bread maker, there are always some problems with the roof, but here it is so even. And lately I just got hooked on flax seeds and flaxseed oil. And I add my masika to my porridge - it only bursts like this
And the bread is delicious and stored well. Our bread does not go away so quickly ... a loaf for a week on average. This one survived to the last piece, there was no need to save by crunching
Scarlett-400. Wheat-rye bread with seeds in a bread maker
Omela
Anya, very beautiful cut! At one time, I also "sat down" on linseed oil. Now I am carried away with sesame. It's so fragrant !!
dunjaha
Omela, thanks for the recipe! I made wonderful bread. Only I added sesame and sunflower seeds instead of flaxseeds. I didn't take pictures, because it turned out the same, only the crust is brighter.
Omela
dunjaha, I'm glad that you did it and liked it!
ninza
Ksyusha, today I baked your bread in a scarlet. Well, what can you say, a classic, she is a classic. Almost nothing was left of the bread. Thanks, Sister.
Omela
ninza, Nina, glad I liked it.
landuch
Omela. thanks for the fluffy bread!
I counted it for 300 g of flour, put sesame seeds instead of seeds.
The bread is very soft, it cooled down on its side.
Haze in the Steba KB28 / KB 28 ECO Line Mini-oven
Scarlett-400. Wheat-rye bread with seeds in a bread maker
Scarlett-400. Wheat-rye bread with seeds in a bread maker

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