Wheat-rye bread with seeds (oven)

Category: Yeast bread
Wheat-rye bread with seeds (oven)

Ingredients

Olive oil 2 tbsp. l.
Molasses 1 tbsp. l.
Salt 1 tsp
Cottage cheese serum 400 ml
Grenadine 1 tbsp. l.
Oat bran 1 tbsp. l.
Indian whole grain flour 1 cup
Coarse rye flour 1 cup
Wheat flour, unbleached 1 3/4 cup
Dry yeast 1 1/4 tsp
Sunflower seeds, peeled handful

Cooking method

  • In this sequence, the products were loaded into the bread maker and the 2-hour "Dough" mode started. It didn't rise very well, so I put the dough in a mold and set it in a warm place for 20 minutes. Preheated oven to 420 F and baked for 35 minutes. The bread has risen considerably, it turned out to be tall and tasty.
  • Wheat-rye bread with seeds (oven)
  • Wheat-rye bread with seeds (oven)

The dish is designed for

1 kg

Time for preparing:

about 3 hours

Cooking program:

Dough + oven

Olga VB
Oh, how interesting!
I was just going to put out a similar recipe - I have often used it for the last couple of months at the request of my husband.
I think your version is just as tasty.
With Fahrenheit, of course, we can handle it - we will translate it to Daddy Celsius, but it is advisable to indicate the volume of the cups.
Better yet, everything is in grams
eeyore donkey
I usually measure flour in volumes, not grams, although I understand that this is unprofessional. And the volume of the cup is 240 ml, which is almost a thin glass. I translated the temperature myself: 420 degrees Fahrenheit = 215.55556 degrees Celsius. See to it by all means up to the fifth decimal place!
Olga VB
Igor,
eeyore donkey

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