Bread from several types of flour on kvass

Category: Yeast bread

Ingredients

Wheat flour 300 g
Rye flour 40 g
Water 200 ml
Dry kvass (malt) 40 g
Boiling water (pour kvass), stir and cool 80 ml
Salt 2 tsp
Sugar 2 tbsp. l.
Oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Khlopyev Nordic 3 tbsp. l.

Cooking method

  • mode - basic, size - medium

Note

It turned out - delicious, very soft, thin crust, rose well
In general, I myself did not expect such a result from combining 2 recipes from the book for HP

Janet
Specify, please, "80 ml of boiling water (pour in kvass), stir and cool" is that in the sense, take dry kvass and pour? How much dry kvass?
"3 tbsp. L Nordic flakes" 4 cereals "- is it for sale in stores? And how does it look? Thank you!
Khoma
Quote: Jeannette

Specify, please, "80 ml of boiling water (pour in kvass), stir and cool" is that in the sense, take dry kvass and pour? How much dry kvass?
"3 tbsp. L Nordic flakes" 4 cereals "- is it for sale in stores? And how does it look? Thank you!
Take 40 grams of dry kvass (or 4 tablespoons without a slide) and pour 80 ml of boiling water, mix and let it cool, then put the mass in a bucket

Flakes "Nordic" - a large box, they say "Oatmeal" 4 cereals, well, something like this. There are many types of these flakes. There are also our (domestic) oat flakes "Hercules" 4 cereals, they can also be used. Yes, and simple ones will do, I increase the usefulness of bread with four cereals

And be sure to control the batch, because everyone has different spoons
Senior
Very tasty bread turned out, thanks. Fragrant and airy. The only deviation I have from the recipe is that I, while brewing kvass with boiling water, weighed everything on the scales, well, more than 100 grams poured out of the kettle at once, so I took this into account when adding water. And I was too lazy to cool - I just poured the remaining water into kvass, at the same time everything cooled down)))
And the cereals were ordinary, cheap
Khoma
Quote: Elder

The only deviation I have from the recipe is that I, while brewing kvass with boiling water, weighed everything on the scales, well, more than 100 grams poured out of the kettle at once, so I took this into account when adding water.

I also often do this, the main thing is that there should be only 280 ml of liquid

I am very glad that the bread turned out, because I really liked it, and the guests too. No wonder they said: "Bread is all the head", I have eaten this bread the whole loaf (4 adults and 2 children) in 2 hours
Fighter
Quote: Khoma

It turned out - delicious, very soft, thin crust, rose well
In general, I myself did not expect such a result from combining 2 recipes from the book for HP
Thanks for the recipe, really very soft and delicious bread turned out. And for me this is the first VICTORY!
I bought HP on the weekend and immediately decided to take the "bull by the horns" and bake according to "complex" recipes.
Only it was a little scary, but as they say: "The recipe to be afraid - do not eat BREAD!"
Khoma
Quote: Wrestler

Thanks for the recipe, really very soft and delicious bread turned out. And for me this is the first VICTORY!
Please, and congratulations on the Victory
Duck
Good afternoon everyone! My question is: can you add a regular liquid drink instead of dry kvass? Unfortunately, I did not find dry kvass, although I searched for it in many large supermarkets. I think 100 grams will be enough?
Elena Bo
In this case, I would replace the entire amount of water with kvass. But choose real kvass, not a kvass drink.
Fighter
Quote: Duck

Unfortunately, I did not find dry kvass, although I searched for it in many large supermarkets.
Look in the markets or displays where spices are sold
Duck
To be honest, I’m at work all the time, but when I run in such places, I always ask if there is dry kvass. There used to be "Saft", but now there is none. Can someone tell me where in Kiev you can buy dry kvass? Well, if we don’t find it, we will bake on liquid
Khoma
In Kiev, there is definitely a Zhitny market, I bought it yesterday and even went through it: there is only rye kvass, and there is also wheat-rye, but at the same price - 2.5 UAH
Khoma
And with a good shelf life. Wheat-rye - 1 year, and rye - six months, so you can buy it for future use, because this is a seasonal product. I was looking all winter-spring - there was no
Duck
Thank you, Khoma. But I don’t know when I’ll get to the Zhitny market.
Nevertheless thank you
Khoma
Quote: Duck

Thank you, Khoma. But I don’t know when I’ll get to the Zhitny market.
Nevertheless thank you
I think you can find any nearby market, ask boldly dry kvass, it is now almost everywhere
kipitka
the bun didn't want to form .... ??? maybe due to the fact that there is rye flour in the composition? so it seems a little ... I'm waiting ...
Pakat
And we have this "Kvass khlibny", Dry sourdough - ready sumish, Kolobok, Dnepropetrovsk plant, sold in any Russian store ...
Khoma
Quote: kipitka

the bun didn't want to form .... ??? maybe due to the fact that there is rye flour in the composition? so it seems a little ... I'm waiting ...
I had a similar situation for the first time, so I added 1 tbsp. l of water, in the second batch the bun was too thin, I added 1 tsp of flour.

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