Hand-mixed wheat-rye bread without improvers

Category: Yeast bread
Hand-mixed wheat-rye bread without improvers

Ingredients

Flour (sift) - wheat 450 g
Flour (sift) - peeled rye 300 g
Water
(I think next time I try
replace part of the water with kefir)
2.5 standard. Art.
Salt
Sugar 10 g
Vegetable oil
(actually,
it is for better storage of bread,
as far as I understand,
so not a required component)
1 tbsp. l.
30 g
Dry yeast
(German, "Dr. Oetker")
(written,
which is the equivalent of 25g regular, raw)
pack. 7 g

Cooking method

  • (I also added a "porridge" mixture of peanuts and milk thistle "for usefulness and piquancy", I just wanted it, literally 20 grams).
  • ....
  • Mix sugar, yeast and 1 glass of warm water, add 2/3 cup flour and put in a warm place for 20-30 minutes, let it bubble
  • Then add everything and knead it as far as you can
  • MV with vegetable oil, put the dough (I had it kind of awkward, not a bun, I was too lazy to knead for a long time), turn on "Heating" for 15-20 minutes, turn it off. The dough stood for 2 hours, I poured it with a wet hand twice. It was great.
  • Has risen after the 2nd kneading, turned on "Baking".
  • According to the results, such a composition and such an amount had to be baked for 80 minutes, then turned over very carefully and for another 20 minutes (I did 65 + 20 + 20, turned it over, looked)
  • carefully remove, put on the wire rack so that there is air access from below, cover with a towel and cool very gradually.
  • Hand-mixed wheat-rye bread without improvers

Note

Since I do not have a bread maker, I kneaded by hand. Better to attract a husband / friend, but I had to myself. Kneaded in moderation, not at all the way, as usual, for pies, but, surprisingly (or thanks to MV), everything stood up perfectly, fit

deliberately did not want to add any gluten - improvers, and took the recipe from the old grandmother's housekeeping (baked in the oven for it once), adding oil and taking 1/3 of rye flour.

the result exceeded all expectations, a huge thanks to the one who first thought that bread can be baked in MV

the child and her husband are now munching dinner with homemade bread, the cartoon is stewing a turkey with vegetables, and I will try to post a photo of the bread, and I am already giving the recipe (taking into account some adjustments, based on the baking results):

fuuhhhh .......

I apologize for the quality of the photo, some kind of glitch on the phone.

julifera
Friday, wonderful!!!
The bread looks great
And this miracle is made in a multicooker Great

I am also not a supporter of any improvers, but I do not consider gluten to be something leftist:

"Gluten (from Lat. Gluten - glue), gluten is a concept that unites a group of storage proteins found in the seeds of cereal plants, especially wheat, rye, oats and barley."

Sometimes gluten is needed to change the crumb structure, but in your case, with 1/3 rye, it was definitely not needed
LaraN
Friday, how do you turn the bread? Doesn't it bake without turning? I just haven't tried it in cartoon yet ...
Friday
Girls, today I looked at bread, of course, it is better to eat it on the same day, so next time I will bake 1/2 portion and make it a little easier, try it without butter and less flour. M. b., Add prunes / nuts / seeds / bran.
Probably, it is possible "for color", for example, add chicory (we have liquid concentrate in the refrigerator all the time).
In short, boom to experiment

I turned it over h / z 60 minutes, but it was scary, I was afraid that it might settle. Normally, only h / z 20 minutes on the second side again turned over to the first. I think that if 1/2 dough is lightened, it will bake well in the mode 1 side x 60 + 2 side x 20.
without overturning, maybe, and baked, only the ugly top (pale). TURN over very neatly!

but in general ... mmmm .... sandwich one of homemade bread + homemade baked ham from a collar ....
Shl. Thanks to the moderator for optimizing the post!
Friday
I continue to bake bread in a cartoon, I'm happy with the results
has already reached the stage "from what is in the house, and the proportions" by eye ""

Thank you, I read someone here about fenugreek, I only added it to soups before, and now (in ground form) - to bread. Amazing nutty smell throughout the apartment ... mmm ..

I bought bran, baked the last bread on kefir, and flour - 4 wheat + 1 wheat bran + 1 rye flour. Nice color, good consistency. I put a little yeast, I just had to wait longer until it came up. But he was kneaded nicely, almost a kolobok went to the cartoon to approach.

"I went horribly" (c) to this site.
how I lived without CF ...
Crochet
Friday
Maybe this link will come in handy: 🔗, there is just about bread baked in MV, suddenly you will find something interesting for yourself ...
Friday
Quote: Krosh

Friday
Maybe this link will come in handy: 🔗, there is just about bread baked in MV, suddenly you will find something interesting for yourself ...

oops
... that it is me, and really, the wheel is inventing ...
pardon me
the topic can be deleted

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