Rye-wheat bread with cocoa and seed mix

Category: Yeast bread
Rye-wheat bread with cocoa and seed mix

Ingredients

Instant yeast 2 tsp
Rye flour 350 g
Wheat flour 150 g
Rye malt 3 tbsp. l
Semolina 50 g
Vinegar 2 tsp
Sugar 2 tbsp. l
Salt 2 tsp
Seed mix (flaxseed, sunflower, sesame, pumpkin) 3 tbsp. l
Sunflower oil 3 tbsp. l
Cocoa 3 tbsp. l.
Warm water 380 - 410 ml

Cooking method

  • The bread is simple, but with a very interesting taste ... A kind of rye chocolate ... The secret is the staging of the ingredients.
  • So, we put everything in a bucket of HP, put a short batch (in Panasik - dumplings). 2 minutes before the end of the program, pour in cocoa, continue kneading, pour in a little sunflower oil for 1 minute so that the bun is rounded and oiled. When the program is done, turn off everything and forget about the bun for 2 - 3 hours ... I usually start baking when the dough stops increasing .... m baking program for 1h 05min. That's all. Nothing tricky, nothing new, but very tasty ...
  • Rye-wheat bread with cocoa and seed mix
  • Rye-wheat bread with cocoa and seed mix
  • Rye-wheat bread with cocoa and seed mix
  • Rye-wheat bread with cocoa and seed mix
  • Rye-wheat bread with cocoa and seed mix


$ vetLana
SchuMakher, thanks, Masha. ...
Irishka CH
That is, do you have to bake in the oven? Or include the program "Baking" in the HP?
I wonder how it tastes like cocoa. In short, bookmarks.
SchuMakher
Irishka CH, Irish added that it is possible to bake in the HP, But it is possible in the oven, and in the cartoon, and in the Kuzin ... Whoever is comfortable ... This one is from the HP

The taste is kind of like just rye bread, but the aroma and aftertaste of dark chocolate ... Well, at least I can feel it. Cocoa practically does not interfere with the dough, but remains in the crust, plus the butter fries it during baking, that's the result ...

Everything happened by accident, it was necessary to "dust" the bun, so that the walls would come off, sprinkled cocoa, then, as usual, poured butter ... And this happened ... Since then I've been baking ...
marlanca
SchuMakher,
Mashun thank you, took it to your bookmarks .....
It should taste interesting ...
Irishka CH
Quote: ShuMakher
It all happened by accident
"Accidents are not accidental!" (from)
I will definitely try your recipe. I myself also "accidentally" add the missing ingredients and it turns out something. For example, I pour a coffee drink of the "Old Mill" type into rye rolls. So what? It contains ground fried grains of barley, oats and other usefulness. It turns out cool. So the chocolate flavor from cocoa will be even cooler and more unusual.
Thanks for the recipe, Mashun!
Helen
I will definitely bake it !!!
Albina
Quote: ShuMakher
Everything happened by accident, it was necessary to "dust" the bun, so that the walls would come off, sprinkled cocoa, then, as usual, poured butter ... And this happened ... Since then I've been baking ...
Masha, interesting experience 🔗
I will take on arms 🔗
Bridge
Man, cool bread turns out. I'm using your technology for the second day. The recipe is mine, but the technology is yours. And I still have cocoa flavored with cinnamon and something else. The bread tastes so interesting: girl_dance: And my husband didn't say anything. So, everything is fine. Thank you, druh, for discovering wonderful!
SchuMakher
Bridge, I have German cocoa, dark brown, bitter, with it your atas comes out. The "label" is not so bitter

Madal for your courage !!!!
$ vetLana
I baked bread in a small MV, took half the ingredients. Instead of water, whey and only flax seeds. I wanted to try cocoa bread. I liked it, I will bake it.

Rye-wheat bread with cocoa and seed mix

SchuMakher
$ vetLana, Very pretty!

Seeds can be any I sometimes put oatmeal too
Megi
Good afternoon, I baked your bread. I liked it very much, for a change for tea. I am attaching a report. Made strictly according to the recipe.Rye-wheat bread with cocoa and seed mix
$ vetLana
Megi, upload author's photos to your gallery, and then you can upload them here.
Megi
I figured out the photo, here is my bread.


Added Thursday, Feb 16, 2017 12:30 PM

it turned out, thanks !!!!
SchuMakher
Megi, very pretty and even, just a sight for sore eyes And how does it taste different from the traditional "little black"?

Quote: Megi
Made strictly according to the recipe

balm for the soul!
Megi
Yes, ShuMakher, it tastes different. It is somehow interesting, cocoa and malt are not felt, but some kind of subtle aroma. I was afraid that vinegar would give a strong sourness, I did not feel it. This bread is very suitable for a sandwich. Not very good with meat. I baked it in the oven. I went up very strongly at the proofing, did not expect. The whole family liked it, I will now bake it regularly. Thanks again!
Antonovka
SchuMakher,
Man, I made your bread yesterday. Half portion, baked in 2 forms L11, it was necessary to take 0.75 portions.
Rye-wheat bread with cocoa and seed mix
I defended it for 2.5 hours, maybe it could have been longer - but I really wanted to sleep. Baked in Kuza. It turned out delicious, however, I don't feel any cocoa at all - I poured some old one)) I will repeat it unambiguously!


Added Sunday Feb 26, 2017 1:02 PM

It remains to be more careful about folding loaves))

Rye-wheat bread with cocoa and seed mix
SchuMakher
Antonovka,: a-kiss: what a pretty one! Holey!

Cocoa should be taken straight dark-dark powder. I have German, as straight as 99% chocolate in color
Antonovka
SchuMakher,
Masha, I have some Estonian, but he is 10 years old, no less. The bread, by the way, is quite dark inside - the photo does not convey))

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