Simple rye-wheat bread without additives (50/50)

Category: Yeast bread
Simple rye-wheat bread without additives (50/50)

Ingredients

Wheat flour 225 g
Rye flour 225 g
Water 300 ml
Yeast (SAF-moment) 2 tsp
Sugar 1.5 tbsp. l.
Salt 1.5 tsp.

Cooking method

  • I was looking for a recipe for rye bread without any additives (because I still cannot find these very additives near my home). I took the recipe from the instructions for my HP as a basis, adjusted it a little for myself and, voila, everything worked out.
  • I poured it into the bowl in the following order: yeast, wheat flour, rye flour, sugar, salt, water. Baking on the "Rye" mode in HP Panasonic SD-2511. I really like that the lid even rises a little, and not even or sunken as in the recipes that I tried before (I haven't tried a lot of them, since I'm a complete beginner so far). I would be glad if my recipe is useful to someone.

The dish is designed for

700g

Time for preparing:

3 h 30 min

Cooking program:

Rye

Admin

What we mean by "Wheat-rye bread"

What we mean by "rye-wheat bread"

"Borderline" bread at the junction of 50x50 flour, and today the Rye program with one proofing helped. You need to look at such bread dough when baking, it is always capricious
Amenalav
Placed in rye, because for me it is still more black than white - I bake it with a dark crust) According to the rules, it fits in wheat-rye and rye-wheat.
This is my first recipe, if something goes wrong - tell me, I'll fix it
AllaL
And I put 250 g of wheat flour, 175 g of rye flour. Instead of water - kefir 0.1% 350 ml. The rest is the same.
Amenalav
Well then, you already have exactly wheat-rye bread. And a completely different recipe)
Alyonushka11
If you put honey instead of sugar, the bread will be more tanned.
Amenalav
I will consider. Thank you!
tetutsiol
We recently baked the same bread in a slow cooker - it turned out well. Even in spite of the fact that we baked bread for the first time.
By the way, we have a brand new multicooker with new technologies, so we tested them at the same time. Ready for sky technology is built into our cartoon - it is possible to control the cartoon using a mobile phone, like a control panel. Very comfortably.
Iya MIM
Good day! I'm a newbie. We (my daughter and I) put bread in the Redmond 1908 slow cooker twice yesterday according to this recipe. We slightly changed the composition of flour: wheat flour-225 gr, whole grain rye-195 gr, oatmeal-30 gr. We put the program "rye", dark crust, weight 750 gr. The gingerbread man turned out not dry and not a mess, good, but, in the end, the "roof" fell down, the crust turned out to be excellent, very crispy and tasty, but the inside is damp. Then they baked them in a multicooker on a "baking". Please tell me where we messed up. There are many reasons why the roof is falling.
Marina Sava
Delicious!
We replaced half of the water with milk, and half of the sugar with honey. I posted it in the following sequence:
Water, milk, salt, sugar, honey, stirred, then flour, yeast.
gvsp
It didn't work out very well. Didn't climb high. There are unbaked areas inside.
Olga Pytina
I made rye bread according to the recipe from the bread machine: the dough turned out to be liquid, like sour cream, it rose well, but during baking everything settled. I began to add wheat flour and make the consistency tighter, but still, at the beginning of baking, the volume falls off. Why could this be?

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