Wheat-rye on kvass with hops-suneli in a bread maker

Wheat-rye on kvass with hops-suneli in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	240 g
Rye flour	360 g
Warm bottle kvass	300 ml
(preliminarily letting out all the gas by shaking)
Salt	2 tsp
Sugar	1.5 tsp.
Vegetable oil	1.5 tbsp. l.
Hmeli-suneli	3 (!) Tsp
but you can, I think, and more
Dry yeast	1.5 tsp.

Cooking method

• Stove - Moulinex OW2000
• With yeast, I did this: before the process of laying the components, I poured 55 ml of warm kvass into a glass (releasing all the gas), added 1 teaspoon of sugar, 1 teaspoon of flour and 1.5 teaspoons of Saf-Levure yeast. The volume of the components is independent of the rest. Shaken and left. At the end of the filling of the components, there was already a good foamy yeast head in the glass.
• I poured everything from above and turned on the Peasant Bread mode (program 4. I don’t know how from anyone, but in my recipes for the oven, the programs of the Peasant and Whole Grain breads are clearly mixed up, this can be clearly seen from the composition of the components). It was a little annoying that, according to this program, the whole mixture (which had already been warmed up by me and brought to condition) began to additionally stand and warm up before the kneading began, but when the kneading process began, everything became normal. True, I always stick around at the moment of kneading and, opening the lid, I help the stirrer with a spoon, sometimes adding flour or vice versa, adding water, as, by the way, it is written in the chapter Practical tips in the instructions for the stove.

Note

Hello!
And immediately a small disclaim: the mention of the hops-suneli theme in the title is very significant, because it was this set of spices that gave the resulting product the flavor of several types of bread at once, namely, Riga, peasant and some other, no one could determine
And one more little preface: after reading here about the experiments of beginners with rye flour, I started the process with some apprehension, but I really wanted to try it. On the way home, I wanted to buy kvass wort, coriander and caraway seeds, but ... none of this was in the store, and I had to be content with bottle kvass and a mixture of hops-suneli, since the mixture included components that suited me
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and I had to be content with bottle kvass and a mixture of hops-suneli, since the mixture included components that suited me

Aragorn, you have a good recipe. And I always give 5 minutes before the start of the program (any) for kneading, only to see what kind of bun is obtained, if you need to add something, and for the yeast it is calmer - they will begin to act already in a half-mixed dough.
If there is a coffee grinder, then you can take coriander in beans, if not ground, and grind it. Try to make Sponge peasant bread, it is in the Wheat-rye subtopic. Wonder what kind of bread. Read everything they write there. Maybe you can learn something. Good luck.

About hops-suneli: for the first time I added it to spicy bread with garlic and herbs from Zabu: dill is over. Hops-suneli (perhaps due to the combination with garlic) gives the bread a sausage (!) Smell. In short, I respect this mixture of spices very much in bread.

If there is a coffee grinder, then you can take coriander in beans, if not ground, and grind it.

I added ground coriander on a coffee grinder and coriander ground in a mortar. The difference is huge !!! Now confused in a mortar. Only the quantity was reduced three times.Instead of a tablespoon (for a coffee grinder) I add a teaspoon (in a mortar).
When coriander is ground in a coffee grinder, the aroma almost disappears during proofing and baking.

in my bork x500 bread maker, the bread rose only by half a bucket, while on the main program, the ingredients were added strictly according to the recipe + a sourdough from kvass on top. saf levure yeast
pitch on the main program weight 900g crust average time 3 hours
Question: it all worked out for me or something went wrong. If not so what?

Question: it all worked out for me or something went wrong. If not so what?

Answer: something is wrong!

It is better not to use saf-levure yeast! And if used, then they are first diluted with water, then put into the dough. And you need to read the packaging for what yeast, you need to buy for bread dough.

The dough should be made not strictly according to the recipe by weighing the ingredients, but with the balance of flour / liquid, kolobok.

We go to the topic and read carefully, especially about kneading and baking bread. Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0