Rye bread with applesauce in a bread maker

Category: Yeast bread
Rye bread with applesauce in a bread maker

Ingredients

Rye flour sown 200 g
Wheat flour 200 g
Water 280 ml
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Rust oil 3 tbsp. l.
Yeast SAF-moment 1.5 tsp.
Panifarin 0.5 tbsp. l.
Extra-R 2 incomplete Art. l.
Puree apple fruit-nanny without sugar jar
(I didn't find the weight on the jar)

Cooking method

  • Mode - dumplings (20 minutes), then rye. Rye bread spatula.
  • Yesterday, by nightfall, rye bread did not fail for the first time. Very tasty, the bread is very light, airy. I think it's from mashed potatoes.



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Rye bread with applesauce in a bread maker
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Rye bread with applesauce in a bread maker
Korata
what a jar of mashed potatoes? left or right?
Rye bread with applesauce in a bread maker
Celestine
Quote: Korata

what a jar of mashed potatoes? left or right?

And I think, the more, the better. I’m in a cake from Elena in general 3 pieces. I cut apples and add a whole glass and nothing, only tastier.
Korata
Quote: Celestine

And I think, the more the better. I’m in a cake from Elena in general 3 pieces. I cut apples and add a whole glass and nothing, only tastier
well, no matter how thin the dough was - then you will have to manually add flour
Celestine
Quote: Korata

well, no matter how thin the dough was - then you will have to manually add flour

And I initially pour less liquid, it is better then, when mixing, add ... usually it is not necessary
MariV
Quote: Korata

what a jar of mashed potatoes? left or right?
Small 110 gr.
Crochet
MariV, please tell me, can seeded rye flour be replaced with peeled flour, and in what quantity? Thank you.
Alexandra
Krosh,

I replaced all the flour with peeled flour - the result is excellent.

I mean, in general, all the flour - and wheat, too, Merry
And I also added coarsely chopped dried fruits ...
MariV
Quote: Krosh

MariV, please tell me, can seeded rye flour be replaced with peeled flour, and in what quantity? Thank you.
I think that it is possible - just with seeded flour the taste and texture of bread is softer.
Alexandra
MariV, I remember your original authorship and point out even when I replace water and yeast with kefir sourdough.

And here I answered in the sense that even replacing all absolutely flour with peeled flour is possible and everything works out great.

I would like to take this opportunity to thank you again for the wonderful 100% rye recipes and the idea for the sugar-free applesauce.

Now all my problems with my diabetes have been completely eliminated and I can calmly not only do, but also eat bread without white flour, without sugar, and without yeast (for this, thanks to rhino yogurt leaven)!

Alexandra
Thanks, MariV!

The right bread is an important part of the correct, not even diet, but a way of life, thanks to which I not only lost my extra 21 kg in six months, but also normalized all my biochemical blood parameters and do without diabetes pills ... I wrote about this image life in a post about combating the effects of intense eating of the results of baked goods and cited various non-bread healthy and tasty recipes.

You know, until I really needed it - it seemed that leaven was difficult and tedious. But once I figured it out, raised it - and it turned out that it was very easy to support her. He lives with me in 2 banks. I feed them in turn once a week and grow enough to bake 2 different breads at once.

But yesterday...I decided on a more complex experiment, made a starter from a small amount of ready-made sourdough (thickened to a sticky dough) and took up the recipe for French homemade bread, dough without yeast needs to be grown on this starter for 3 days ... if it works out, I'll write a separate post. I was attracted by the fact that there is no butter and sugar in the dough, but there is rye, whole grain, wheat flour and spelled. And that not only the yeast grows natural, but they also ferment the dough for so long that my poor pancreas should not suffer at all ...

Crochet
Is it possible to replace industrial puree with homemade (naturally also sugar-free)? And here's another ... what if you add a fresh apple grated on a puree grater?
MariV
Quote: Krosh

Is it possible to replace industrial puree with homemade puree (of course, also without sugar)? And here's another ... but what if, add a fresh apple grated on a puree?
It is quite possible, it will even be tastier, I made with strawberry puree, which I myself prepared and froze in the summer.
Zhivchik
Please tell me what is Extra-M? And what can replace it if it is not available?
MariV
Zhivchik , correctly Extra-R is a dry leaven and improver that allows you to quickly prepare high quality rye-wheat bread with a traditional taste and aroma.
What to replace? Home-grown rye-wheat sourdough. Or look for analogues in Kiev. Should be, maybe there is information in the topic "Kiev" or here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9131.0
Zhivchik
An analogue of the Extra-R leaven, in Kiev it is called the Rogi Dunkel leaven. This is a leaven for rye bread. I use it instead of Agram and Extra-R.
The girls on the site wrote that:
"Agram is a leaven with a sour taste in bread, Extra-R is a leaven with a sweetish taste in bread."
But in your recipe
Rye bread on applesauce
Yeast SAF-moment - 1.5 teaspoon
Seeded rye flour - 200 gr.
Wheat flour - 200 gr.
Salt 1.5 tsp Spoons
Sugar - 1 tbsp. the spoon
Rust oil - 3 tbsp. spoons
Panifarin - 0.5 tbsp. spoons
Extra-M - 2 incomplete Art. spoons....

After all, Agram is put in teaspoons, and you have two tablespoons Extra-M.
Here's what to replace Extra-M and what is it?
MariV
In the recipe - a slip of the tongue, right - Extra - R, and indeed 2 incomplete Art. spoons. Here's the thing - I didn't write off this recipe from anywhere, but got it by trial and error - now, of course, I would have done without any additives at all, and a year ago I just started to master CP and home baking.
Zhivchik
Well, thank you! However, I already baked your bread, but instead of applesauce without sugar, I put
1 tbsp. l. jam with sugar and bringing to 110 grams. added grated raw apple. And I took a little less than 250 ml of water. And instead of Extra-M (as it was written), I just added 2 tbsp. l. flour.
The dough came up so awesome, and then it took and fell through before baking.
But all the same, the bread turned out delicious.
Next time I'll put a baked apple instead of mashed potatoes.

MariV, thank you so much for the recipe! Rye bread with applesauce in a bread maker
barbariscka

I made bread according to your recipe. There was no children's applesauce at home, so I grated an apple, it turned out 120 ml, everything else was exactly according to the recipe. Yes, I put live yeast - 11g. Baked on rye setting. While the bread was being baked, the smell was awesome throughout the house. But the appearance of the bread did not please, the roof burst, and it did not rise very much, 8 cm high. But it baked well, the spatula remained in the bucket when I took it out. And the taste is delicious. They could not resist, ate it still warm, although I know that it is harmful.
I would very much like to master this delicious bread and "bring to mind". Tell me what I did wrong.
I cooked in a safe way:
Live yeast 11 g, crumbled into a bucket of HP
Peeled rye flour 200 g
wheat flour 200 g
Salt 1 tsp
Sugar 1 tbsp. l
Rust oil 3 tbsp. l
Panifarin 0.5 tbsp. l
Extra R 2 tbsp. l (incomplete)
Apple puree 120 ml (grated the apple and put it in a glass)
Water 280 ml
Rye setting, rye bread spatula.
There was no kolobok during kneading, rather a comma. But baked well. It took off easily from the shoulder blade. Not high, specially measured, 8 cm.The roof was torn apart.
But the structure is good and very, very tasty. The husband said that all the shortcomings are atoned for by the taste of bread.
But I really want the appearance to match, because the bread is really decent.
MariV
Quote: music


I cooked in a safe way:
First, try reducing the amount of water to 250 ml. and instead of compressed yeast use dry instant yeast, in my opinion, compressed yeast likes to distance longer.
And in secret - do not "worry", as my youngest says; tasty, loved ones like it - and good. In the process, you will select the proportions that suit you. I have no bread ever alike. What's the matter? This means that the mood is different every time, well, flour, yeast, etc. I myself have not been weighing and measuring anything for a long time, just by eye.
Zhivchik
MariV, I report on the work done
Yesterday I baked bread according to your recipe:
Rye bread with applesauce in a bread makerRye bread with applesauce in a bread maker
Only instead of applesauce I put a baked apple.
The roof is flat but tastes good.
Kisa and Osya


MariV, and if you just chop the apples, will your delicacy work?
MariV
Go for it, it should work! ("Saw Shura, Saw .........")
barbariscka
Maria, after a lapse of time, I want to thank you again for this bread. He is now one of our favorites. We do it often, eat with pleasure.
I adjusted the recipe for myself a bit and achieved the result that I wanted.
Live trembling 10 g (just crumbling into a bucket of HP)
Rye flour 200
Wheat flour 200
Sugar 1 tablespoon
salt 1.5 tsp
R. m. 2 tbsp. l
Ranifarin 1 tsp
Extra P 1, 75 Art. l
Chicory or 1 sachet or 1 teaspoon of chicory concentrate
Grated apple 100 ml + lemon juice by eye
Water 250 ml
Rye program
Once I accidentally left the main spatula, and so I bake on rye with a regular spatula. Bread always turns out, with a good roof, it bakes well. And the aroma stands when I bake it, it is even difficult to convey.
So again, thank you so much.
vika20
Kind time of the day .. Now this bread is standing with me .. I kneaded Pizza on mode, took out a spatula, and put it on the battery to rise .. In two hours it rose twice .. I think maybe leave it for the night ..
I added a little gag to the original recipe, namely: apple cider vinegar and half of the water with dark beer. I promise you a photo. If it turns out what to photograph ..
vika20
I liked the bread .. Very much .. And the recipe is simple ..
But in, t all the same, I do not have enough of some nuance .. I still want to find a good old brick .. Spongy with a damp crumb .. This recipe is good .. But what else could I add there? ... .)))
That's how I got it. Didn't rise too much .. But the roof didn't collapse, and that's okay.

Rye bread with applesauce in a bread maker

Rye bread with applesauce in a bread maker
MariV
barbariscka,
vika20,
I improved this recipe this year - there were oh-oh-a lot of apples, I cooked a very thick compote, they (along with the thick) brewed a mixture of flour and malt, allowed it to cool, then added sourdough - I only bake rye with sourdough (well, you can replace with pressed yeast, but the taste will be different),
then in the KhP I kneaded the dough as usual on bread with the addition of sea salt and honey a little bit, baked it in a mold in the oven, or after proofing - in the KhP - about 1.5 hours.
I will not write the exact recipe, because I myself do not know, everything is by sight.
Try, experiment, be sure to find what you like!
Rye bread with applesauce in a bread maker
vika20
I added almost 3 tbsp. spoons of rye eternal leaven .. Also added 1 tbsp. l of apple cider vinegar and halved water with dark beer.
barbariscka
MariV
I do not dare to switch to leaven, although I understand that this is already a different level.
You can experiment a lot with your recipe. Last time I added prunes and kvass wort concentrate there. It turned out to be a very interesting bread to taste. As soon as I have mastered the leaven, I will definitely try it like yours.
MariV
Good luck!
The main thing is not to be afraid - well, it won't work, well, give it to the birds, another time - you will definitely find your taste.

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