Wheat-rye yeast bread with potato flakes

Wheat-rye yeast bread with potato flakes

Category: Yeast bread

Ingredients
Rye flour	200 gr.
Wheat flour of the highest grade	260 g
Rye fermented malt	30 gr.
Potato flakes	20 gr.
Salt	10 gr.
Sugar	20 gr.
Powdered milk	15-20 gr.
Dry yeast (Saf-moment)	5 gr.
Boiling water for brewing malt	50 ml.
Warm water	280-290 ml.
Raisins or cumin (optional)
Olive oil	2 tbsp. l.
Vinegar (apple cider, grape)	1 tbsp. l.

Cooking method

• The recipe for our everyday bread.
• Boil the malt with boiling water and leave to cool.
• While it is cooling, I weigh out the flour and other components. I put the large bowl on the scale and add the ingredients one at a time. Sift the flour.
• If necessary, cumin, coriander, cumin, etc. add to flour.
• If you add raisins (about a handful), then it is advisable to pour boiling water over it for 10 minutes to swell, then drain the water, add the raisins to the liquid components.
• General rules for water: if you use potato flakes, then take the water according to the recipe. If without them, then the total amount of water (together with water for brewing malt) should be approximately 300 ml.
• General rules for yeast: dry yeast should be taken 1 g. per 100 gr. flour, raw - 2 gr. per 100 gr. flour.
• When the malt has cooled down, pour oil, vinegar, water into a bucket, add malt there.
• Pour dry components. We follow the kneading, at first it may seem that there is not enough water, there may be dry flour on the walls and at the bottom. You need to wait a few minutes, if the flour remains or the bun is falling apart, you need to add a couple of tablespoons of water.
• Since the weight of flour is the limit for this model of bread maker, sometimes the bun is not mixed well enough, then I just take out the dough with wet hands and turn the bun upside down

The dish is designed for

750 gr.

Time for preparing:

3 h 20 min

Cooking program:

French bread, dark crust

Note

Bread Maker Scarlett SL-1525

C the first bread on the forum!

It is advisable to make the dough softer, then it will mix well, without straining - and even on the cut you can see the impermeability of the dough, the crumb has gone with light spots and very cool bread

I baked this bread, I really liked it. Everything was kneaded, there were no light spots and the dough was not cool at all, normal. Remarkably, the bread is completely homogeneous. I usually have a thicker rye bottom, and the roof turns out looser, this was not here, all the holes are evenly distributed over the bread.
And most importantly, our family liked the taste. Bake, the recipe is successful !!!