Boston dark bread in the Steba DD2 multicooker

Category: Culinary recipes
Kitchen: American
Boston dark bread in a multicooker Steba DD2

Ingredients

corn flour 120 g
Rye flour 120 g
wheat flour 120 g
milk 140 ml
honey (liquid) 2.5 tbsp. l
raisins 70 g
soda 0.5 tsp
salt 0.7 tsp
butter for lubrication

Cooking method

  • Boston bread is one of the most popular homemade breads in the United States. Has an interesting taste, sweet and savory at the same time. To bake it, it is not necessary to have special forms; Americans often use tall cylindrical coffee cans with a volume of 12 ounces (350 ml). I made such bread in ceramic cups of the Steba multicooker.
  • Grease the cups with butter.
  • In a bowl, mix all the flour sifted with baking soda, add raisins and honey, pour in lukewarm milk and knead the dough.
  • Divide the dough into cups, filling a little less than half of them.
  • Boston dark bread in a multicooker Steba DD2
  • Cover the cups with lids and place them in the multicooker.
  • Boston dark bread in a multicooker Steba DD2
  • Pour water into the multicooker so that it does not touch the bottom of the cups. Cover the mv with a lid obliquely.
  • Select the steam program.
  • Steam the bread for one hour.
  • During cooking, make sure that the water does not boil away and add it as needed.
  • Check the readiness of the bread with a wooden stick - if the dough does not stick to it, then the bread is ready.
  • Boston dark bread in a multicooker Steba DD2
  • Remove the cups from the steamer (be careful, you can burn yourself with the steam!), Leave for 5-10 minutes, after which you can take out the finished bread.
  • Boston dark bread in a multicooker Steba DD2
  • Boston dark bread in a multicooker Steba DD2

Cooking program:

steaming

Note

You may need more liquid, so it is better not to add all the flour at once.

Rada-dms
Check mark! Nice recipe, original bread! I did it, unusual, but very pleasant, you will not come off! Thanks for submitting the recipe!
solmazalla
Gala, and when cooking in a steamer, sweat does not drip on the bread? Or when you open the lid to add water? Very appealing recipe, judging by the ingredients
Gala
Olya, and thank you for stopping by. I was curious to make this bread in a slow cooker.

Quote: solmazalla

and when cooking in a steamer, the perspiration does not drip on the bread?
Alla, the cups are closed with lids, nothing will get on the bread, you can safely open the lid of the MV, the main thing is not to burn yourself.
posetitell
I wonder if it will work in the oven if it is also steamed (put in a bowl of water) and closed with lids?
Helen
Is this dough just enough for 4 cups?
lana light
What cool bread !!!! I'll have to try to make such beauty!
Should we close the valve or not?
Helen
Quote: Lana's Light
Should we close the valve or not?
well, if the lid is sideways ... then why close the valve ... I think so ...
Gala
Quote: posetitell

I wonder if it will work in the oven if it is also steamed (put in a bowl of water) and closed with lids?
Nikka, I think it will work out, only it will not be for a couple, but in a water bath

Quote: Helen

Is this dough just enough for 4 cups?
Helen, just for 4 cups.

Quote: Lana's Light

Should we close the valve or not?
Sveta, the valve does not need to be closed, Elena has already answered. Moreover, during the cooking process, I opened it several times and added water.
Babovka
And in the pallet on which Turn the biscuit come out?
Gala
Olesya, I think no. It must be done in the form, and so that moisture does not get on the bread (during the cooking process).
kartinka
Rada-dms, I want to clarify the recipe -
1. Regarding flour, is it possible to replace it with rye and wheat 50 x 50?
2. What is the consistency of the dough? (I got it very tight)
3. Is there no proofing?
4. How often to water the water? I look at the "hiss" and the amount of steam, what else should I be guided by so as not to open the lid in vain?
5. Water was added after 15 minutes, although it could have been later. The temperature dropped and the non-heating started again, how does this affect the baking time - if you add several times, then this is an addition to the vest for about 10 minutes, probably?
Landmark on a dry splinter - recharge the "steam" again?
Thanks for the answers - this is my first experience in baking and mastering Stebik, so the questions are
Ps - except for steam, can I do it in a different mode?
SoNika
Good day. Is it possible to do it on CZ flour?
Gala
Quote: kartinka

Rada-dms, I want to clarify the recipe
kartinkaand why have Rada-dms? Maybe I can answer
1.I think it's possible
2.The dough I also got very dense, so I wrote
You may need more liquid, so it is better not to add all the flour at once.
3.No proofing
4.Add water as it boils, you will have to open the lid and look into the MV
Quote: kartinka

Ps - except for steam, can I do it in another mode?
I didn’t, the recipe indicated this method, and I stuck to it.




SoNika, I didn't, but you can try.

In general, this recipe is very similar to the recipe
Boston dark bread in a multicooker Steba DD2Icelandic black bread rugbruise (yeast-free)
(Elena_Kamch)
SoNika
Galina, here I am between them 2 today and rush ... I don't know where to start ...
Apparently I will risk it ...
Gala
SoNika
Galina, oh, I got tired of bread today for the first time ... then suddenly the scales went crazy, I had to do everything by eye, about 60% of the recipe could not fit the lid on the mold so that the pan would close, I decided to pack it in a baking bag. Everything turned out in the end. But the recipe turned out different Photo Galina, Thanks for the idea.
kartinka
Gala, I'm not only a beginner in baking and mastering the bread, but also on the site - that's why I turned, I made a mistake, and only now I saw the answer and the bread turned out, even there is a photo

Boston dark bread in a multicooker Steba DD2
zabu
Live and learn ! What wonderful cups Sheba has! And yogurt and scrambled eggs and even baked goods! Are buns really baked in a water bath?

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