Rye-wheat bread "Cossack" (bread maker)

Category: Yeast bread
Cossack rye-wheat bread (bread maker)

Ingredients

Millet flour. 150 g
Rye flour. 250 g
Water 280 ml
Salt 1 tsp
Molasses (sugar) 1 tsp without slide
Rast. oil 2-3 st. l.
Dry yeast 1.5 tsp.
Oat flakes 3 tbsp. l.
Sunflower seeds 5-7 st. l.
Sesame seeds 1-2 tbsp. l.
Flussigsauer 8 g
Glofa (naturine / malt) 1 tbsp. l.

Cooking method

  • The bun is almost normal, if you don't level the roof after kneading - don't expect much beauty.
  • I settled down to keep after the end of baking for another 20 minutes or more in the oven - the crust turns out to be crispy.

Cooking program:

mode - rye

Note

Photo max panason

Lana
max panason
The recipe is attractive
What flakes do you use? Are you drying sesame seeds? Are you leveling the roof without reaching the dough or shaping it on the table?
max panason
Flakes named Hercules
Why dry sesame seeds?

how I level it - usually, when laziness has not completely overcome, I take out the spatula (it remains in the bread in this recipe) and evenly distribute it with a spoon throughout the entire bucket, smooth the roof, it should be slightly lower at the edges and will be like on an avatar

after kneading, of course, this is a small matter, for three minutes
Lana
Quote: Max Panason


Why dry sesame seeds?
When sesame is sprinkled on top, then it is not necessary to dry it a little in a dry frying pan to a slightly creamy color - it will brown and dry on its own, and if inside the bread, it’s worth it, because it becomes more aromatic ... Try it!
rit37
Max Panason, I wanted to thank you for a very good recipe, but something I couldn't write thanks. In general, thanks. I really don't have a flussigsauer or a glof, but I put in panifarin, extra-r. My flakes are millet-buckwheat, I soaked them in 100 ml of liquid (serum) in the evening, and in the morning I reduced the total amount of liquid by 100 ml. The gingerbread man turned out to be wonderful, I let it stand properly (I turned off the program with Rye, in general, I think that this recipe will become a frequent guest with me. The main thing is that the small size of the loaf suits me. Thank you.
Lana
max panason
Intuition did not deceive me: you have created, indeed, a good recipe for Cossack bread
I baked in French sourdough (replacing flour and water), so I didn't put the flussigzauer and the glofu, I didn't put sesame seeds, I thought that the aroma of sunflower seeds in such an amount (7 tbsp!) Would drown out the sesame flavor in the dough, I just sprinkled a loaf of bread on top by them. The gingerbread man was classic. In the absence of the Rye program, I did it according to the scheme Pizza - forming buns - Raising to a 2-fold increase - Baking 1 hour 5 min.
The crust is excellent, the crumb is porous, light, very fragrant. The family rated the bread as "5+" Thanks for the recipe
max panason
Quote: rit37

My flakes are millet-buckwheat, I soaked them in 100 ml of liquid (serum) in the evening, and in the morning I reduced the total amount of liquid by 100 ml.

bunnies,
it is advisable to isolate the flakes from water before mixing.

Cossack rye-wheat bread (bread maker)

Lana

Beautiful bread, max panason
I didn’t put in the malt, so that this bread differed not only in seeds from other rye with malt and didn’t regret it. The result is quite excellent bread and the aroma of seeds plays a leading role. (y) Delicious! Well done, good recipe!
rit37
Quote: Max Panason

bunnies,
it is advisable to isolate the flakes from water before mixing.
Max Panason, why? Hercules soaks well, but I put these millet-buckwheat ones in a bucket somehow right away, so they crunched up as if there were nuts there. And today it was not. Apparently, millet flakes behave differently. But the bread is amazing
max panason
2 rit37

do not wet the flakes -
so as not to get wet
flakes then

the task before them is different

max panason
and the second recipe.
here the sunflower is more felt.


all the same, only the other way around:

250 gr. wheat
150 gr. rye
yeast - 1.5 tsp.
oat flakes "Hercules" - 3 tbsp.
wheat flour - 250 gr.
rye flour - 150 gr.
salt 1 tsp
molasses (sugar) 1 tsp. without slide
sunflower seeds - 5-7 tbsp.
sesame seeds - 1-2 tbsp.
vegetable oil - 2-3 tbsp.
flussigzauer - 6 gr.
glofa (naturin / malt) 1 tsp
water 260-270 ml.

mode - rye
Myshanya
Good day! And who is this flussigsauer and who can replace it?
max panason
it's liquid


🔗
Myshanya
Max, thanks, on the same site I found information on how to calculate agram for this recipe, I'll try later ...
Maryam-apa
Max! By chance I saw that you have a malt extract in your recipe, and I bought it in St. Petersburg (in our city there are no such additives at all). Most recipes list malt + water. Help a newbie. Where to put malt with water and how much extract to take?
max panason

There is no fundamental difference - if concentrated liquid malt extract, you can start with one tablespoon, dilute in water, the same as in the recipe, and in a bucket.

An easy way is to find liquid kvass concentrate.

Gives rye bread "darkness" and a little taste. Here to each his own.

Dry mix - Naturin - from a teaspoon to a tablespoon.
Elena Kiliba
Hello, Max)))) You have helped out many times with your recipes and advice)) THANKS))))) And your JUST RYE BREAD is one of your favorites ... Help with advice ... I saw this recipe, I would cook it instantly, yes that's the problem
: well, we do not have these additives (flussigzauer - 6 gr. glofa (naturin / malt) 1 tsp.) .. and nowhere to find .. the town is small .. Maybe you can somehow do without them ... ?? or replace somehow ???))
I really want to taste this bread .. THANKS IN ADVANCE))
sazalexter
Elena Kiliba Glofa can be replaced with kvass concentrate (kvass wort)
looks something like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.1020
Everything you need can be bought in Ukraine, forum users arrange joint purchases https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=197.0
Maybe they can help here too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=83.0
Good luck!
Elena Kiliba
THANK YOU VERY MUCH FOR YOUR ADVICE .... As in the movie ... "LET'S SEARCH" .... I really want to try some bread ..)) I love black more than white ..)))
Frost
max panason, because of the broken stove, baked your Cossack in the oven, but using the technology of daily sourdough (from Admin), and even on the hearth.
I can't say that it is radically better from the oven than from a bread machine. I can say - a good, proven recipe! No matter how you twist it, the result is consistently good. Once again - respect!

max panason
elena59
Unusually delicious !!!! Thanks to the author
Taho
There is no Flussigsauer, and instead of a glofa, dry malt. Is it possible to do without the Flüssigsauer? So I want to try ...
max panason
The sourness of rye is given by the flussigsauer. If it is not there, you need to find a substitute - an acidifier.

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