Wholegrain wheat-rye bread 50:50

Category: Yeast bread
Wholegrain wheat-rye bread 50:50

Ingredients

Peeled rye flour 250 g
Whole grain flour
(I have Altai Health)
250 g
Fruit yogurt 380 ml
Salt 1.5 tsp.
Sugar 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Dry yeast 2 tsp
Mashed potatoes 50 g
Malt 1 tbsp. l.

Cooking method

  • Matsoni mixed with mashed potatoes, warmed up to t38, poured into a bucket of a bread machine, poured yeast (I have Instant Pakmaya) let it stand for 10 minutes. Poured flour and all other ingredients on top of the flour. I turned on the kneading on the dough mode (the bun was very good and did not need to add anything) and after the end of the kneading, I stopped the program, took out the dough, formed a bun, put it in a warm oven for proofing.

Note

very tasty rye bread, with such a classic taste, I will definitely bake it again. I got rid of it in 2 days, although I usually bake rye for myself - mine prefer white bread. The crust is very baked, again because I love it so much, in principle it is not necessary.

afnsvjul
Oksana, what can you replace yogurt with? And pour the malt right like that, do not pour boiling water?
Summer resident
Matsoni is sour milk. So that can be replaced with yogurt, kefir or fermented baked milk or fruit yogurt, and the malt, judging by the color, is not brewed.
kleskox35
Julia brew malt (my malt concentrate is so thick and black). And we have a lot of matsoni for sale, both in the carousel and in real life. I just took half a liter for my son to sample, but he refused to drink - sour, I tried it, but the taste is so sour and spicy with a fruity note ... I immediately got the idea of ​​rye bread, I don't need to acidify it on purpose and at the same time I don’t like the sour taste in bread, but then it worked for me.

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