Rye bread with kelp

Category: Yeast bread
Rye bread with kelp

Ingredients

Seeded rye flour 200 g
Peeled rye flour 170 g
Oat flakes 30 g
Liquid
of which 50% kefir 3.2% and 50% water
360 ml
Salt 1 tsp
Honey 1.5 tbsp. l.
Rast. oil
Mustard oil "Sarepta"
1 tbsp. l.
2 tbsp. l.
Yeast Inter Baker 1 1/4 tsp
Panifarin 2 tsp
Extra-M 1 tbsp. l.
Dry kelp
(which is sold in the pharmacy)
1 tsp
Dry mustard 1 tsp
Coriander 1/2 tsp
Sour cream 20% 1 tbsp. l.
Sunflower seeds 3 tbsp. l.

Cooking method

  • I laid everything at once, according to the instructions.
  • There was no kolobok, a thick homogeneous mass.
  • I could not take it out in time, slept, stood in a bucket for 4 hours. Fine!

Cooking program:

Basic (as for wheat), medium size, medium crust, regular shoulder.

Alexandra
Is it possible to use only peeled flour?

And yet, how important is sour cream?
Is it possible to substitute 0% soft cottage cheese (not animal fats)?
MariV
Alexandra- to answer honestly? - I don’t know, try it without fear of ruining it. I think that instead of sour cream, soft cottage cheese is quite possible.
I myself definitely try to stick to only the ratios - yeast + liquid + flour. And the rest - according to the mood.
My bread is not alike.
Of course, this is not an example to follow!

despite the fact that all components for rye bread, the mode and the shoulder blade are the same as for wheat bread.
Well, and probably panifarin with Extra-M.
Alexandra
MariV,

thanks for the recipe!

True, without kelp, but I put the rest of the spices - both mustard and coriander.
Made some changes
There was no Extra, added Agram.
Used kefir starter culture from Admin and compressed yeast.
Added 3 tbsp. l. malt
Added 3 tbsp. l. bran
Sour cream was replaced with soft cottage cheese 0% fat.
Added 20 minutes of baking
This is how it turned out recipe:
Pressed yeast 10 g + 1.5 tbsp. l. sugar (took fructose) + kefir starter culture from Admin - 2 cups (1 = 240 ml) +150 ml warm water - mix at the bottom of the bucket
370 g peeled rye flour
30 g oatmeal
3 tbsp. l. bran
2 tsp panifarina
3 tsp agram
3 tbsp. l. rye malt
1 tsp crushed white mustard seeds
3 tsp coriander
1 tsp salt
1 tbsp. l. soft curd
2 tbsp. l. mustard oil
1 tbsp. l. unrefined sunflower oil

Basic mode, medium loaf and crust.
After the second kneading, I took out the blade, formed a neat bun with my hands and returned it to the bucket. The result is a mode close to rye without further boning.
After the end of the program, she baked for another 20 minutes.

The result is wonderful !!! My husband was going to go to bed, but when she showed me some bread in the cut, he returned to the kitchen and treated himself with pleasure. I removed the seeds, he does not like (and I - yes)
I'll post a photo in the morning.
Thanks again, it is important for me to master the recipes without premium white flour ...

RyeMariV.jpg
Rye bread with kelp
Alexandra
Thank you!

But the same one with dried fruits (pear, dried apricots, prunes). The water was replaced with dark beer. Mode French medium loaf, medium crust, baked for 10 minutes.

RyeDriedFruit.jpg
Rye bread with kelp
MariV
Rye bread with kelp
Here is another type of bread made only from rye flour, everything is the same, only 200 gr. - peeled rye

50 gr. - oat flakes

10 gr. - flakes cards

140 - seeded rye.

I forgot to fall asleep at once, and threw them 1.30 before the end.

Mode
15 minutes. - pizza.
Then - rye, the shoulder blade is ordinary.
Elena4ka
Thanks for the idea! I made an ordinary wheat-rye type of Darnitsky and put dried seaweed there - 2 handfuls in water and, accordingly, less salt. It turned out very, very interesting! Moreover, she has been lying for a long time, her eyes are corns. Tomorrow I'll again load wheat-rye with kelp
Uncle Sam
Quote: Alexandra

I removed the seeds, he does not like (and I - yes)

If you take it out (bread) for molding, then there is no problem.
Divide the dough into 2 pieces. Add your favorite seeds to one.I understand that they will not be evenly distributed, but it can be done in an almost roll way.
And then collect the "ball" from 2 halves (M and F), and in a bucket (shape in the oven).

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