Whole grain and rye bread with potatoes, onions and dill

Category: Yeast bread
Whole grain and rye bread with potatoes, onions and dill

Ingredients

Whole grain flour "Altai Health" 350 g
"Forex" 2 tsp
Peeled rye flour 150 g
Water 335 ml
Salt 1.5 tsp.
Vegetable oil 1.5 tbsp. l.
Dry yeast 1 tsp
Baked potatoes 220 g
Dried onions 2 tbsp. l.
(I put it "by eye")
Fresh dill, chopped 1 tbsp. l. with top
A mixture of 4 ground peppers 1/4 tsp

Cooking method

  • Wash the potatoes and bake in their uniforms in the oven (I baked in the microwave in the "combi" mode 20% (grill-80 microwave-20) until cooked. By weight, this turns out 2 medium potatoes. Leave to cool. Cut off 2 round pieces from the potatoes (then put on top of the bread), cut the remaining potatoes into cubes (I did not peel the peel). Load yeast, flour (between whole grain and rye, pour "forex") and the remaining ingredients. I put the onion in the dispenser. and monitor the state of the kolobok (I had to add flour, though I poured almost 350 ml of water, added whole grain) 45 minutes before the end of the program, open the stove and check - if the lid is already tight enough - put 2 round potatoes on it, you can pre-egg grease (I didn't grease).
  • Bread with a distinct potato-onion taste, dry crumb, light enough, medium cells. Loaf height - 2/3 buckets. Based on the recipe, lean, dietary bread.

Cooking program:

Mode "Bake with raisin" size XL medium crust. Stove - Panasonic 255.

Note

Based on a recipe from a recipe book Mulinexa called "the bread of the French Revolution".


Potat & onion_web.jpg
Whole grain and rye bread with potatoes, onions and dill
Merri
Oh, I baked the Bread of the French Revolution! I liked it very much, I think that yours is also delicious.
Please tell me what kind of "forex" additive?

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