Wheat-rye bread "Air black" (bread maker)

Category: Yeast bread
Wheat-rye bread Airy black (bread maker)

Ingredients

Wheat flour 300 g
Rye flour 100 g
Kefir + milk + water (1: 1: 1) total liquid 310 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 1 tbsp. l.
Dry fast-acting yeast 1 tsp
Panifarin (I don't always use it!) 2 tbsp. l.
Dry malt (I did not brew) 2 tbsp. l.
Bran (I have 2 tbsp. l.
Raisins 60 g
Pumpkin seeds (peeled and roasted) 20 g

Cooking method

  • If you wanted black bread, and there is very little rye flour left, 100 grams or even less, then I offer you the following recipe:
  • Load the products in the recommended order into your HP.
  • Cook on the Basic program (4 hours), Additive mode. Rinse the raisins, dry and roll in 1 tbsp. l. flour. Do not grind the seeds, there will be pleasant taste sensations when the seeds fall on the tooth! ...
  • At the signal, add raisins and seeds to the HP. If your HP does not have such a regime, then add it during the second batch.
  • The gingerbread man will turn out to be soft, but without a noticeable puddle.

Time for preparing:

(4 hours)

Note

If you are interested in the recipe and you will bake Airy black, then it will be very interesting for me to know the responses to it.
Bon Appetit!

Margit
Svetlana, thank you very much for the recipe for this delicious bread!
I baked this bread twice, very delicious! The recipe is simple, but the ingredient ratio is so balanced!
Such airy raisins, combined with malt, give an amazing taste and aroma. To which my husband was spoiled by different breads, and then he said that the bread was extraordinary, he ate it with great pleasure, showing his thumb.
Wheat-rye bread Airy black (bread maker) Wheat-rye bread Airy black (bread maker)

Lana
Quote: Margit

Svetlana, thank you very much for the recipe for this delicious bread!
Margit
Your golden hands embody any recipe into wonderful bread
Thank you for such a handsome man! I am very glad that I liked the bread!
Margit
Svetlana, this is my today's bread.
I slightly changed the recipe, replaced 70 grams of wheat flour with whole grain flour, poured pumpkin oil, and put in a teaspoon of sugar. It smells so delicious, it would sooner come tomorrow, I can't wait to taste and appreciate the bread! I'll attach the incision tomorrow.
P.S Here is the cut of the bread, with a flash the color will turn out to be light, but without a flash there is no clarity, (the camera is old), but this is its real color This bread is good for breakfast, delicious, mind you! I would call it Black Sandwich. Whole grain flour is practically not felt in the bread, the bread tastes the same, only just a little less sweet from the fact that I have reduced the sugar by more than half.
Thank you, Svetlana, the bread is very worthy and delicious !!!
Now this is my bread too!
Wheat-rye bread Airy black (bread maker) Wheat-rye bread Airy black (bread maker) Wheat-rye bread Airy black (bread maker)
Lana
What a handsome man, a miracle bread, Margit
I imagine how the taste, aroma was ennobled
Everyone can bring the recipe closer to their taste and their capabilities! For example, I do not always put panifarin, because I am wary of it
I don't have pumpkin seed oil now, but I will definitely replace sunflower oil when I buy it, following your example!
Whole grain flour makes bread healthier and more nutritious. It's good that you indicated the amount that this recipe can withstand.
How I would like to admire your bread, and, knowing its taste and aroma, to enjoy such bread. Thank you, Margitthat you are using the recipe and for the valuable additions!
Write about other supplements, it will be interesting
Margit
The bread, Svetlana, is very tasty, but it hardly differs from the original in taste, well, if only just a little - a little.I put the panifarin safely, in my opinion, there is nothing harmful, gluten and ascorbic acid. I read that panifarin is present in Nordic flour. Now I have three (fresh) types of bread in my bread bin, French, Kava's Airy Sourdough, and Plain Black. Mom loves French, my husband prefers an airy starter and a simple black one, and now I trudge from a simple black one, I don't need another one yet!
Lana
Quote: Margit

Now I have three (fresh) types of bread in my bread bin, French, Kava's Airy Sourdough, and Plain Black. Mom loves French, my husband prefers an airy starter and a simple black one, and now I trudge from a simple black one, I don't need another one yet!
Eat to your health! And I'm so glad that bread has found its admirers

Quote: Margit

I put Panifarin safely, in my opinion, there is nothing harmful, gluten and ascorbic acid. I read that panifarin is present in Nordic flour.
I read,Margit , there is a lot of controversy about panifarin, so I rarely use it! Nor did she know about flour, although she used it somehow. My favorite flour, the Village Fair, has disappeared from sale, I hope that it will appear, even at a new price.
Margit
Svetlana, good evening!
And for the fourth time I have baked your bread, I really like it!
Yesterday morning I wake up, and for breakfast there is no black bread - my husband ate everything!
For me, breakfast has already become tasteless without a simple black one. Immediately put the dough, today I'm already coming off!
Lana
Quote: Margit

And for the fourth time I have baked your bread, I really like it!
Yesterday morning I wake up, and for breakfast there is no black bread - my husband ate everything!
For me, breakfast has already become tasteless without a simple black one. Immediately put the dough, today I'm already coming off!
Margit - Ritulya, good evening
It's nice when you like your recipes And it's even nicer that you helped find delicious bread for people. Eat to your health, Ritochka!
Rituyla, I am now making a French sourdough - day two; while everything is going well, at 20 o'clock I will take another step. On your recommendation, I began at dawn on the growing moon
Margit
Svetlana, I also started the leaven at dawn, it grows right before our eyes!
I want to translate your simple black bread into sourdough, but I must try so that its taste does not change.
Lana
Quote: Margit

Svetlana, I also started the leaven at dawn, it grows right before our eyes!
Rituyla, I'm already following the last stage of preparation, the previous one pleased, pah-pah
Quote: Margit


I want to translate your simple black bread into sourdough, but I must try so that its taste does not change.
Boom try, boom! I really love from Susli on leaven Let's translate this one too. Come on together, it will be, from modern recipes, the first with two authors
Interesting, I like the idea. And you?
Margit
I really like it! Boom to try!
zine @ ida
Svetlana, thanks for the wonderful recipe, now it will be one of my favorite breads, I didn't have time to take a photo, they cut it without me.

🔗
Lana
Quote: Margit

I really like it! Boom to try!
Ritulya

Quote: zine @ ida

Svetlana, thanks for the wonderful recipe, now it will be one of my favorite breads, I didn't have time to take a photo, they cut it without me.

Wheat-rye bread Airy black (bread maker)
zine @ ida
Thank you for your kind words. Eat delicious bread for your health
And the photo can be from the next loaf
Margit
Today I baked a simple black one on the dough and on the hearth.
I’m sort of trying this recipe in order to bake it with sourdough the other day. Soon it will come into force and it will be possible to taste this bread already on it, a young and strong French leaven.
A very successful recipe for bread, simple and black, although if you look, there is nothing special in it, but how delicious it turns out! Every time I bake and say: Thank you, Svetlana for such a delicious and sincere bread!

Wheat-rye bread Airy black (bread maker)

nut
Ritochka, cool bread (y) But I just can't make up my mind: (How many times have I tried it according to other recipes, I don't like it - some kind of heavy one does not rise at all, well, natural brick and that's it: P I stare at this, as you think, without I don’t have bran, and the raisins somehow confuses me;) I really want black, airy bread: :) How is it on the dough? More details
Lana
Quote: liMargit

Today I baked a simple black one on the dough and on the hearth.
I’m sort of trying this recipe in order to bake it with sourdough the other day.
Ritochka-Margit
What beauties your written loaf is! What talents you have for baking, I suspect that not only for him ...
I never dreamed of seeing bread of such beauty according to my recipe. You are great! It's a pity I don't have the right to give orders, otherwise I would have awarded for such a loaf!

[/ quote]
Quote: Margit

A very successful recipe for bread, simple and black, although if you look, there is nothing special in it, but how delicious it turns out! Every time I bake and say: Thank you, Svetlana for such a delicious and sincere bread!
Eat to your health!

Quote: nut

How many times have I tried according to other recipes, I do not like it - some kind of heavy, does not rise at all, well, natural brick and that's it: I stare at this, do you think it will work without bran? I don’t have them and the raisins somehow confuses me;) I really want black, airy bread
nut
The bread for this recipe is very airy and, I dare say, delicious
You can exclude raisins if embarrassing, or you can put 30g, sometimes it will be found occasionally, then make the final choice: to put or not to put
Bran is always available in pharmacies. You can try without them
As a result of all this, you will still get good bread, try it.
Lana
Quote: Margit

Today I baked a simple black one on the dough and on the hearth.
Wheat-rye bread Airy black (bread maker)

Rituula- Margit
Lay out already your recipe this bread on the dough and on the hearth!
We are with nut We ask, I think there will still be bakers who will be interested in this recipe! You can here, but you can also be a separate topic. In my opinion, this will be correct. There is also an option for sourdough added. You are welcome!
Margit
Girls, well, you just embarrassed me! Of course I will, but why is it a separate topic, after all, this is still the same bread - a simple black one. When there is sourdough, it will be another bread, there it can be a separate topic for it. Lanochka, do not forget, together we will test a new sourdough bread based on a simple black one. Wheat-rye bread Airy black (bread maker)
Dough was made from 100 grams of water + 100 grams of flour + 1 tsp. sugar + 20 grams of fresh pressed yeast and put in a warm place.
I put 150 grams of rye flour + 150 whole grain flour + 150 premium flour into a bucket of a bread machine. + 3 table. tablespoons of bran + 3 table. l. malt + 1 table. a spoonful of honey + 2 table. spoons of panifarin + 250 grams of liquid (125 + 125 old low-fat kefir and water). When the dough began to fall off, I poured everything into a bucket and turned on the dumplings program. The dough turned out to be a lot, and it was slightly tight, but during kneading the dough gradually became more plastic. I did not add water; for hearth bread, the dough should be steeper. After 15 minutes, I turned off the program. After 20 minutes, I turned on the dumplings program again for 10 minutes, poured salt 10 g., 30 g. pumpkin seed oil, raisins and pumpkin seeds. I put it in a deep oiled bowl. As the dough rose 2.5 times, she molded it and put it for proofing in a colander covered with a well-grated white cloth (I don't have a round basket for 1 kg of dough yet, but Liliechka - Lyulek promised to send it as soon as they appear in her warehouse) ... As soon as the dough rose twice, she turned it over on the underside with baking paper. Baked at T 200 C * 30 minutes.
nut
Rita, I bought the right thing - wheat bran, otherwise the pharmacy asked me "what kind of bran do you want? And let's list (which ones are not there), I was already at a loss and also - should the dough be put at night or not?
Lana
Quote: Margit

Lanochka, do not forget, together we will test a new sourdough bread based on a simple black one. Wheat-rye bread Airy black (bread maker)

Here is a clever girl, she did well new version of Simple Black

I remember, I remember, dear! Coming soon to test the Sourdough recipe!
I’ll just unload a little from the turnover. Let's sign off!
Margit
Quote: nut

Rita, I bought the right thing - wheat bran, otherwise the pharmacy asked me "what kind of bran do you want? And let's list (which ones are not there), I was already at a loss and also - should the dough be put at night or not?
Irina, everything is correct!
Wheat bran, and dough can be put overnight, but in this case, put in the refrigerator. I put it in the kitchen at room temperature, I didn't look for a while, I was guided by how the dough rose and began to fall off.
nut
Thank you Rituel: flowers: Then I'll put it on early in the morning and we'll continue to see
Margit
Happy and tasty bread to you, Irina!
wall
Lana 7386, thank you very much for the delicious and very simple bread recipe. I baked today for the 4th time, twice in the HP and twice in the multicooker (well, I love this smart girl, she never fails), very tasty bread, does not stale for a long time, does not crumble, I bake the smallest bun - there are only two of us, from additives only spices-corianWheat-rye bread Airy black (bread maker)dr and cumin.
Lana
Quote: wall

... I baked today for the 4th time, twice in the HP and twice in the multicooker (well, I love this smart girl, she never fails), very tasty bread, does not stale for a long time, does not crumble, I bake the smallest bun - there are only two of us, from additives only spices-coriander
Valyushawall
Thank you for the excellent execution of the recipe and kind words. Application multicooker for this recipe - opening Bake and eat for health!
And your bread for a feast for the eyes!
wall
I beg your pardon for such a photo, I took pictures with my mobile phone, and I inserted the photo for the first time in my life, but take my word for it - this bread is worth baking, it always turns out very tasty!
Lana
Quote: wall

I beg your pardon for such a photo, I took pictures with my mobile phone, but I inserted a photo for the first time in my life
The photo is excellent. I admired your bread, Valyusha. And she mastered the science - smart girl!
Margit
Valyusha - wall, I'm in awe, what a fine fellow you are!
And the photo is beautiful! Well done, and in a slow cooker I was able to bake bread, well, there are simply no words - GOOD MAN!
As for the multicooker: please share how, on what mode and how many minutes this bread was baked!
You are so smart! Was she an excellent student at school?
Lana
Quote: Margit

Well done, Valyusha-wall and in multicooker could bake bread, well, just no words - WELL DONE!
As for the multicooker: please share how, on what mode and how many minutes this bread was baked!
VALYUSHA, I will clarify, please, indicate the brand-model of your multicooker
nut
Girls, I put the dough on the bread: D Opa came in an hour, then everything was like MARGIT taught. What is interesting - I put the finished dough into a deep bowl at 8-55, 25 minutes passed, and the dough was almost to the edges of the bowl. Isn't it very fast by accident?
Lana
Nut
Until Margit no, I'm running
I quote:I put it in a deep oiled bowl. As the dough rose 2.5 times, she molded it and put it on the proofer in a colander, covered with a well-grated white cloth. As soon as the dough rose twice, she turned it over on the underside using baking paper. Baked at T 200 C * 30 minutes.

The time does not indicate Rituel, so be guided by the state of the test
Good luck!
nut
Thank you Lanochka Already molded, lies in the basket, 15 minutes have passed. - already half of the basket, now I will turn on the oven Wait for the result
Lana
Quote: nut

Already molded, lies in the basket, 15 minutes have passed. - already half of the basket, now I will turn on the oven Wait for the result
nut
nut
My bread is ready, the photo is straight out of the oven, and we will try it at lunchtime
Wheat-rye bread Airy black (bread maker)
Here are just the cutters I do not succeed in any way, I cut deeply or, on the contrary, finely, but for the first time it turned out okay, I think so;) In addition to panifarin, I found agram and poured 1 tbsp. l.
Lana
Quote: nut

My bread is ready, the photo is straight out of the oven, and we will try it at lunchtime

Here are just the cutters I do not succeed in any way, I cut deeply or, on the contrary, finely, but for the first time it turned out okay, I think so;) In addition to panifarin, I found agram and poured 1 tbsp. l.
nut- Irina
A fine bread just like Ritochkin-Margit
How glad I am that it turned out Simple black on dough the first time!

We will wait how you appreciate the taste
Congratulations on the amazing bread!
Margit
Irina, I congratulate you on your first hearth bread!
The bread is wonderful, I hope the taste will not disappoint either. True, the taste of bread should be completely different, because you put agram, and this is an artificial substitute for sourdough, that is, an additive that sour bread. This is probably why the dough rose so quickly, because the acid helps the dough rise faster. Tell me how the bread tastes, Lana and I want to transfer this bread to sourdough, and here is just your experiment, I hope it will be successful!
Lana
Quote: Margit

Lana and I want to transfer this bread to sourdough, and here is just your experiment, I hope it will be successful!
Ritochka-Margit
How glad I am that you have already seen a handsome man from Ira-nut
I looked in the morning, a question from her, but you are not on the forum Began to answer for you ...
And I already have bread in my HP Sourdough The wave is like a roof, the rest is calm
nut
Thank you girl. How's your sourdough doing there? About agram - it is written, it improves the taste, aroma and elasticity of the crumb, well, I thumped it Let's already have bread with French sourdough I got a taste of something, I'm very gambling, tomorrow at 8-00 I'll also start a sourdough, but I don't know which now the moon
Margit
Oh, Lanochka, what a fine fellow you are! And I still don't risk baking with sourdough, her smell is still sour, she doesn't smell like kefir. Although it rises 4 - 5 times. Thank you very much for answering Irina, and in the morning I take care of my mother, a lot of time passes until I'm free.
I'm waiting for your bread, I'm also worried. Although I think that the bread will turn out superb and even healthier! You know, I think that this bread is better baked in a bread maker, it turns out more tender there.
Lana
Quote: nut

How is your leaven doing there? Let's already have bread with French sourdough I got a taste of something, I'm very reckless, tomorrow at 8-00 I'll also start a sourdough, but I just don't know which moon is now
The last question for Rita -Margit ... She's our moon specialist
Mine, started on her recommendations, turned out without problems and is excellent. I already bake on it
Ira, and until the first trial is ready Simple black on a Frenchwoman 2 hours 5 minutes left ...
When your sourdough is ripe, Rita and I will already "debug" the recipe
Margit
Quote: nut

... tomorrow at 8-00 I'll also start a leaven, but I just don't know what kind of moon it is
Irina, tomorrow at eight in the morning the moon is in the sign of Aquarius, the growing young moon is an auspicious day! If possible, it is advisable to start with rye flour and add 10 grams of malt. Good luck, the main thing is not to worry, and everything will work out for you.
Lana
Quote: Margit

And I still don't risk baking with sourdough, her smell is still sour, she doesn't smell like kefir. Although it rises 4 - 5 times.
I'm waiting for your bread, I'm also worried. Although I think that the bread will turn out superb and even healthier! You know, I think this bread is better baked in a bread maker, it turns out more tender there.
Oh, Rituula, hold your fingers! After all, it is necessary to work out the proportions of sourdough - wheat flour - flour. hr - liquid Now I did it at random The gingerbread man was cool ...
We'll see...
And while your leaven is raging, it will soon return to normal. I put mine in a cold place (on the windowsill) in order to stretch 12 hours from feeding to feeding.
nut
I looked now - I have a peeled rye falconry, according to the guest, I baked bread on it, as I understand, after reading the post about sourdough, the peeled one will also go, only the process will drag on?
Lana
Quote: nut

peeled will also go, only the process will be delayed right?
nut - Ira, I have a peeled Starooskolskaya, the leaven came out on time and
nut
Oh, Lanochka, so I have flour like yours - it turns out I have peeled flour from two producers, Stary Oskolskaya and Tverskaya We tried bread - so soft and airy, you squeeze it with your fingers and it immediately straightens, does not crumble at all, after my cobblestones - this one is simple super and I liked the taste, but my husband said that it was sweetish I wonder if you remove the honey - what will happen
Lana

[/ quote]
Quote: nut

We tried bread - so soft and airy, you squeeze it with your fingers and it immediately straightens up, does not crumble at all, after my cobblestones - this one is just super and I liked the taste, but my husband said that it was sweetish I wonder if you remove the honey - what will happen
I am glad, Ira, that the bread is to your taste. Thank you! I'm happy.
Honey is not included in my recipe, it was Ritulya who added it to her taste
You can reduce sugar to incomplete st. l. and exclude honey, so that the bread is tasty for the husband too.We cook for them, loved ones, and I want to please
And how are raisins annoying? I saw raisins on the crust
Lana
I baked Simple black with French sourdough
Girls, appreciate the bread
Outwardly, in my opinion, it turned out good. And the cut will correspond to the shape of the loaf. I'll bake it a couple of times according to the recipe and nut - Ira, Rita-Margit and Valyusha-wall - the main testers will check the recipe, and there, you can offer the public

Wheat-rye bread Airy black (bread maker)
nut
: wow: Congratulations: flowers: Handsome, so handsome I don't even doubt the taste
Lanochka - one word - SMART
To be honest, no one has noticed the raisins yet, I threw pieces into the dough. 15 raisins
wall
Svetlana, the bread is very airy, the bun is so light. I have a multicooker PanasoniC SR-TMH10 and Panasonic SR-TM18, in a small oven I like it more, a bun is more beautiful. I baked it like this: baking program for 60 minutes, then turned it over and another 20 minutes on the same program, at the end of the program, immediately pulled it out and under a towel until it cooled down. In my opinion, in a multicooker, rye bread is more airy and the taste is richer, the crust is thinner.

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