Rye-wheat bread in Scarlett-400

Category: Yeast bread
Rye-wheat bread in Scarlett-400

Ingredients

serum 240 ml
fermented rye malt 3 tbsp. l.
water (boiling water for brewing malt) 80 ml.
apple cider vinegar 1 tbsp. l.
vegetable oil 1, 5 Art. l.
honey 3/4 Art. l.
wheat flour 60 gr.
rye flour (I had whole grain rye) 340gr.
salt 1, 5 tsp
brown sugar 1, 5 Art. l.
dry yeast Saf-moment 2 tsp
raisins 40 gr.
sesame seeds for sprinkling

Cooking method

  • First of all, brew 80 ml of malt. boiling water, stir thoroughly and leave to cool.
  • Then heat the whey and pour it into a bucket of a bread machine, then put all the ingredients in the order they are listed, that is, first all the liquid, then mixed wheat and rye flour, added washed, dried and mixed with flour raisins to the flour, in different corners of the bucket - salt and sugar, and yeast in the flour depression in the center of the bucket.
  • Start mode number 9 dough, after kneading, when the proofing of the dough had just begun, I pulled a spatula out of the bucket, since I read that rye dough does not like several rises, but only one is needed, I made a note with flour to which the dough should increase by 2 times, I slightly greased the dough with water and sprinkled with sesame seeds fried in a dry frying pan. Then she put the bucket back in the bread maker and did not open it again. After the oven announced the end of the program, the dough had not yet fully risen to the desired mark, so I just turned off the program and let the dough rise. When the dough has risen, I switched on program number 12 (pastries, which the Scarlett-400 calls "heating") for 60 minutes. and then for another 20 minutes. At the end of the program, she took out the bread from the bucket and put it on the wire rack to cool.

The dish is designed for

1 bun weighing 750 gr.

Time for preparing:

3 hours 20 minutes

Cooking program:

combining 2 programs, dough (9) and baking (12) programs for the Scarlett-400 bread machine

National cuisine

Russian

Note

Rye-wheat bread in Scarlett-400
I suspect that I still slightly overexposed the dough in proofing (I really wanted to get a taller bun), as a result, the loaf was 9cm high. Increasing the dough by 2 times will be quite sufficient and I assume that the top will not be as flat as mine.
My husband appreciated this bread, said it delicious, to taste like "Boyarsky with raisins", which is sold here in Barnaul. The husband is constantly hunting for this bread, and he is very quickly taken apart. I also really liked this version of rye bread. Give it a try, I hope the recipe is helpful.

Admin

An interesting option for bread! Good execution!
natsik
Thank you . As a novice baker, I am very flattered to receive such a review.
IRR
natsik
ATP for a recipe for almost rye for my KhPechka.
natsik
Use it to your health!
yara
natsik, with the first recipe !!!!
natsik
Thank you all for your support. I hope that behind this recipe I will have others. At least I'll try
prubul
Hello! What can replace fermented rye malt? we only have liquid kvass concentrate.
natsik
If I'm not mistaken, the malt can be replaced with dry kvass in the same proportion. But I can be wrong, I have little experience.
Although you can experiment with liquid, the main thing is that the balance of flour and liquid remains the same. Good luck to you
Yelichka
natsik,
Can you please tell me what is this mode 12? I also have "Heating" on it,
it only allows you to set 10 minutes. Need to press several times, up to 60?
natsik
Yes, that's right. I also wrote an answer to this question in another Temka.
Yelichka
natsik, blessing I give!
Alyonushka11
Thanks for the recipe !!! I changed it a little. Sugar poured 2 tbsp. Instead of malt, 30 g of concentrated kvass wort was poured into 80 ml of bitter water. Instead of whey, she poured sour milk. I liked it very much. We poured more sugar, because we love the sweeter rye with raisins. He, of course, turned out not very tall, but rye is always like that, but all bubbly. Just a wonderful recipe, I will bake more than once !!! And I forgot, the Panasonic 2501 oven, baked rye bread for 3.5 hours for 07.
Galleon-6

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