Quick wheat-rye bread on fermented baked milk

Quick wheat-rye bread on fermented baked milk

Category: Yeast bread

Ingredients
Peeled rye flour	200 g
Wheat flour, premium	250 g
Dry malt	15 g
Boiling water for brewing malt	35 g
Ryazhenka is old (lying around in the refrigerator)	300 g
Medium ground sea salt	2 tsp
Fast acting dry yeast	8 g
Vegetable oil	1 tbsp. l

Cooking method

• Boil the malt with boiling water, put it to cool. Remove the fermented baked milk from the refrigerator in advance to warm it to room temperature, since the oven will be on a fast mode (there is no time to "level"), cooled down to 40-35 gr. Mix with malt with fermented baked milk, add salt there. Pour yeast to the bottom, sift flour into a C / P bowl, pour in mixed liquid, oil on top. I add flaxseed, mustard, then corn - each adds a little flavor nuance to the finished bread. The mode on Panasonic is 02 (fast), the blade is normal. I don't add sugar!

The dish is designed for

780 g

Time for preparing:

15 min + 2 hours

Cooking program:

Fast mode 02

National cuisine

nevertheless, probably Russian

Note

She baked bread "from what was", guided by ideas gleaned on our forum. Unexpectedly, we got an almost perfect gray bread for any dish, with a taste unlike any other bread (fermented baked milk gives nutty notes, elastic crumb, amazing smell, the type of butter used changes taste), and, which is sometimes important, - quick cooking!
Baking has already been repeated, now fermented baked milk is specially bought and "defended" in the refrigerator for this recipe. If the fermented baked milk is very thick, I increase the amount of water when brewing malt to 40 g. I added a spoonful of coriander to the brewed malt - it's also delicious, next time I'll try it with caraway seeds. Once I forgot the butter - the bread came out also wonderful.

take note !!! Indeed, fermented baked milk will give a wonderful aroma! And the fact that the bread is fast is very useful on busy working days !!!

Thanks for noticing! Try it! The bread is very bright in taste, despite the short fermentation time!

A very interesting recipe! I wanted to bake such bread. I'm taking it to bookmarks.

It's great that there is another quick bread recipe! And so appetizing to look at! lovely! bookmark

[Lena]

Lena, and if not in a bread maker?
How and how much to distribute?

[lenok001]

lenok001, in the recipe there is more wheat flour than rye, which means that both the name and the section are chosen incorrectly

[lenok001]

lenok001, there is more wheat flour in the recipe than rye flour, which means that both the name and the section are chosen incorrectly

... That's right, probably, let it be in this section, the main thing is that the bread is good and always turns out. I refined one more bread on the basis of it, I take it out with a separate recipe, because it turned out very unusual

[Lena]

Lena, and if not in a bread maker?
How and how much to distribute?

I haven’t tried this bread without a bread maker - there are many wonderful recipes for experimenting with the oven here on the forum.

I will allow myself to wedge in. The proofing takes the same amount of time as usual - one hour, but it seemed to me that this recipe resulted in a tight dough and that there could be less yeast, but this is just my opinion. And it turns out very well in a simple oven.

I will allow myself to cut in. The proofing takes the same amount of time as usual - one hour, but it seemed to me that this recipe resulted in a tight dough and that there could be less yeast, but this is just my opinion. And it turns out very well in a simple oven.

Yeast in the dry recipe is 8 grams, which is about 2 tsp. For 450 grams of flour + malt, including almost 50% of rye flour, it can be considered quite enough, rye flour is heavy. And quick bread, according to the accelerated program, always requires a slightly higher amount of yeast.

In the oven, such bread will also turn out great.I track the proofing not in time, but in doubling the dough piece - and the time itself will tell the dough, only he knows when it will rise

Yeast in the dry recipe is 8 grams, which is about 2 tsp. For 450 grams of flour + malt, including almost 50% of rye flour, it can be considered quite enough, rye flour is heavy. And quick bread, according to the accelerated program, always requires a slightly higher amount of yeast.

In the oven, such bread will also turn out great.I track the proofing not in time, but in doubling the dough piece - and the time itself will tell the dough, only he knows when it will rise

Tanya! Thanks for the comment! And for the constant attention to novice bakers!