Wheat-rye custard bread

Category: Yeast bread
Wheat-rye custard bread

Ingredients

Welding
Rye flour 150 gr.
Rye fermented malt 30 gr.
Water 300 ml.
Opara
Welding all
Wheat baking flour 200 gr.
Sugar 1 tbsp. l.
Molasses (sugar) 1 tbsp. l.
Saf Instant Yeast 2 tsp
Water 240 ml.
Dough
Opara all
Wheat baking flour 400 gr.
Salt 1 tsp
Vegetable oil 1 tbsp. l.
Bran for powder

Cooking method

  • Welding
  • Combine rye flour and malt in a deep bowl. Pour in 300 ml. boiling water. Mix everything thoroughly, get a fairly thick, lumpy mass. Cover the container with cling film. Place it in a thermostat (multicooker with manual mode) at a temperature of 65 ° and keep it for 4-6 hours. During this time, saccharification of flour and malt will occur.
  • Opara
  • Put the ready-made tea leaves into a bucket of a bread machine and pour 240 gr. cold water. Add sugar and molasses (you can replace everything with honey). Start stirring until the entire infusion is evenly dissolved in water. If the solution is above 35 °, you need to wait until it cools. Then add flour with yeast and mix the dough until smooth. Allow the dough to ferment, while the volume will increase 2 - 2.5 times. To speed up the process, you can place the bucket in the switched off oven, preheated to 50 °. In this case, the dough will be ready for about an hour.
  • Dough
  • Stir the dough and add the remaining flour, mixed with salt. Start the bread maker to knead the dough, as soon as lumps are formed, add vegetable oil. Since the dough contains rye flour, the bread maker needs to be “helped” to form a bun. Allow the dough to distance, while the volume should increase at least twice. I rose flush with the edge of the bucket. To speed up the process, you can repeat the trick with dough.
  • Knead the dough, form a ball and place in a basket sprinkled with bran. Let it rise twice, this is about 20 - 30 minutes.
  • Bakery products
  • Place the workpiece on a stone in an oven heated to 220 ° and make cuts. Bake with steam for 10 minutes. Then lower the temperature to 200 ° and bake for another 40 - 45 minutes. The bread should make a ringing sound when tapped.
  • Wheat-rye custard bread

The dish is designed for

loaf of hearth bread

Time for preparing:

8 - 10 hours

Cooking program:

Dough preparation

Vinokurova
I have so many stupid questions ...
molasses ... I have two of them .. maltose and transparent, which is very sweet ... it looks like syrup ... which one is necessary ?.
I don’t have a stone ... such deliciousness / beauty will not work ?.
I'll digest the Temko and ask questions ...
andre-ks
I used maltose, which is dark and aromatic.
If there is no stone, then the bread can be baked in the form, but the ingredients must be divided in half.
Vinokurova
Andrei, and what about your loaf weight ?. A little more than a kilogram? And I, dividing the ingredients in half, will get about 750 grams?

I love maltose molasses .. it gives excellent color to the bread ...

You should definitely try, because you have a very detailed explanation ... thanks !.
andre-ks
No. It will turn out 600 - 650 grams. But the bread is very lush, so it will be just right in larger form.

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