Wheat-rye bread on kefir in a bread maker

Category: Yeast bread
Wheat-rye bread on kefir in a bread maker

Ingredients

Wheat flour 200 g
Rye flour, peeled 200 g
Kefir 260 ml
Salt 2 tsp
Honey 1.5 tbsp. l.
Rast. oil 50 g
Dry yeast 1.5 tsp.
Malts (brew) 1 tsp
Soda 0.5 tsp
Coriander 0.5 tsp

Cooking method

  • (flour / liquid is not accurate, because I almost never do it according to the recipe, I always control and correct)
  • Wheat-rye bread on kefir in a bread maker

Cooking program:

program

Note

I started making wheat bread on kefir ... but it turned out to be wheat-rye
Perhaps someone will be interested in such a metamorphosis
The crumb turned out to be very interesting - elastic, small pores (like butter dough), although in 3 photos they seem large, but this is not so (macro photography), the pores are slightly larger than those of, say, Ukrainian or Belarusian, bread does not fall apart and does not crumble ( !) That is, it very easily allows you to smear yourself with butter and turn it into a sandwich (by no means every homemade bread can boast of this), and so by chance it turned out exactly the effect of which I always wanted to achieve

Margit
The bread is really very good! I will take the recipe into service, I will definitely try to bake it and post a photo. Thank you!
Willie Winky
I prepared your bread. Everything worked out, Very tasty, thanks The only thing - I didn't understand how much liquid is needed for brewing malt, I did it by eye
Ele_sku
Eugene, thank you!
I baked breads according to your recipe. True, at that time I did not have malt (now I have already stocked up), and then I brewed dry kvass. Baking in the main mode. Only I added a little coriander to the dough. Which gave a little taste of Borodinsky.

It turned out to be of good density, cut perfectly and almost did not crumble.

Wheat-rye bread on kefir in a bread maker

Wheat-rye bread on kefir in a bread maker

Cat
Beautiful bread !!! The question is: how much water to brew the malt? Thanks in advance.
Admin

Malt is only 1 teaspoon, so 40-50 ml is enough for brewing. boiling water. Boil with boiling water and cool until warm.
Alxndr
What is the cooking program?

This is how it happened:

🔗

🔗
Antonovka
Here I was also stopped yesterday that the cooking program was not indicated

Alxndr,
What did you bake on?
Alxndr
Quote: Antonovka

Alxndr,
What did you bake on?

1. Gluten Free Program. After kneading, I pulled out a spatula. He turned off the oven 50 minutes before the end of the program (that is, right before baking).
2. Gave another 15 minutes of proofing.
3. "Baking" 1h 10 min.

For a long time, I bake all rye-wheat breads using this algorithm. There were no misfires.
Antonovka
Alxndr,
Then I will try GLUTEN-FREE (I have never tried it). I just don’t understand - what is the difference from the others?
olaola1
Quote: Antonovka

Alxndr,
Then I will try GLUTEN-FREE (I have never tried it). I just don’t understand - what is the difference from the others?
If my memory serves me there, baking 45 minutes is not enough for rye, and in my opinion, the proofing time is longer.
lega
Quote: Antonovka

Alxndr,
Then I will try GLUTEN-FREE (I have never tried it). I just don’t understand - what is the difference from the others?

One kneading, without wrinkling, and the heating immediately turns on, only one hour is given to rise.
One
Quote: olaola1

If my memory serves me there, baking 45 minutes is not enough for rye, and in my opinion, the proofing time is longer.

Alxndr writes that EVERYTHING is gluten-free, except for baking.
I also bake rye so.An hour before the end of the program, you need to reset it and turn on the baking, if the bread has already come up, or let it rise a little more and then bake.
This mode is also suitable for baking sourdough bread. Turn off, wait until the bread rises and bake.
Alxndr
Quote: Antonovka

Alxndr,
Then I will try GLUTEN-FREE (I have never tried it). I just don’t understand - what is the difference from the others?
One batch, which is what you need for rye dough. Proof for one hour and bake for 45 minutes.
I only use kneading and proofing.
Quote: lga

One batch, no kneading, and the heating immediately turns on
I will clarify that already during the batch, heating is in progress.

Quote: One

Alxndr writes that EVERYTHING is gluten-free, except for baking.
I also bake rye so. An hour before the end of the program, you need to reset it and turn on the baking, if the bread has already come up, or let it rise a little more and then bake.
Quite right!
Antonovka
Thank you all for the answers And now the next question - why is the RYE mode bad?
Alxndr
Quote: Antonovka

- what is bad about the RYE mode?
Only by the fact that it does not exist. (in my stove)
makarka
Hello everybody!!! Please tell me if it is possible to replace malt (I will not buy it in any way) with kvass wort and how much to take and how to dilute? Thank you in advance!!!
Admin
Quote: Makarka

Hello everybody!!! Please tell me if it is possible to replace malt (I will not buy it in any way) with kvass wort and how much should I take and how to dilute it? Thank you in advance!!!

There is no need to breed, just add 1 tbsp to the dough. l. wort., but if necessary, then track the balance of flour / liquid.
Antonovka
Alxndr,
Everything now fell into place
Natalyna
I baked bread according to your recipe. In general, it turned out quite good, only a little "wet" in the middle. This is the first kefir bread I got. She took the recipe into her piggy bank. Thank you.
Sabrina
Eugene, thank you so much for your bread !!!!
This is what I have been looking for for so long, my delight has no chapel.
I baked 1/2 for a test, so the bun is small. I have a Scarlet 400, baked on program number 3, this is for general information.
Here is my handsome !!!

Wheat-rye bread on kefir in a bread maker

Wheat-rye bread on kefir in a bread maker

Wheat-rye bread on kefir in a bread maker

kadoda
cooked, I will cook more and more times!
Ribbon
I want to try, finally I got malt!
but the question is, I have no program in the oven: girl_cray: mmm, neither rye bread, nor gluten free ..
there is only basic, French, whole grain, sweet, fast .. which one is the best to bake ??
Sabrina
Quote: Ribbon

I want to try, finally I got malt!
but the question is, I have no program in the oven: girl_cray: mmm, neither rye bread, nor gluten free ..
there is only basic, French, all-welded, sweet, fast .. which oven is better ??
I don't have it either, but I baked a "dietary" program on my stove, this program bakes bread from whole grain flour.
So you need to select the all-welded program on your stove
Ribbon
Sabrina, thanks for the answer! I will try!!!
Sabrina
Quote: Ribbon

Sabrina, thanks for the answer! I will try!!!
We are waiting for responses, enthusiastic
Ribbon
Yesterday baked, already eaten !!! liked it! tall, regular shape, very tasty. The only thing, I put honey for 1 hour. l. and we sell only seeded rye flour, and my malt is unfermented white.
In general, thanks for the recipe !!! I will use it often!
solmazalla
I put this bread to bake, and only now I saw that there was soda in the recipe, but I didn't put it
Now I'm waiting for what happens and thinking ... Why is she there if there is enough yeast? If you extinguish the acidity of kefir, then why put it? Can you bake in milk and water? And the author hasn't been here for a long time and probably won't answer.
Well, let's wait for the result ...
Kulya_)))
solmazalla, Hello! Tell me, did you get this bread? No soda? And how does it taste?

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