Bread with wine (bread maker)

Category: Yeast bread
Bread with wine (bread maker)

Ingredients

Rye flour 250 g
Wheat flour 606 g
Water 220 ml
Wine (used p / sl) 70 ml
Apple cider vinegar 6% 2 tbsp. l.
Butter 5 tsp
Yeast 2h l.
Sour cream 20% 5 tbsp .. l.
Honey 1.5 tbsp. l.
Cocoa 1 tsp
Granular coffee 1.5 tsp.

Cooking method

  • First the dry ingredients, then the rest in the bucket. Sift the flour. Immediately after baking, do not touch the bread for 16 hours - let it infuse. The taste will be strikingly different from the fresh taste (if the bread survives). More wine will give a stronger flavor as the recipe changes, so increase the amount of wine carefully. I had a wine that tasted like a Crimean port. Loaf yield - 1360 g

Cooking program:

Basic mode, dark crust.

Note

I thought he would crawl out from under the lid and say hello to me, but he changed his mind and decided to stay in the warm oven.
In the photo there is a box of matches for a visual understanding of the size of the loaf.
Delicious bread. The best black bread, the recipe of which was originally like this https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=105.0, due to lack of milk powder, began to change and came to such a recipe.
I smeared the crust of the finished bread with the sides with lard, put garlic on the cooling bread, it did not fit into the microwave (it usually cools down there), so I put the bread on the table on the wire rack to cool. After cooling - in a bag with a clove of garlic crushed, and gave the bread to rest for several hours. The taste of a broken piece was strikingly different from a standing loaf. Fresh bread seemed to me tasteless, and matured - a masterpiece.
Photos here:
pic.
pic.
Bread with lard here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8990.0


2009,03,18 0003 Bread with wine.jpg
Bread with wine (bread maker)
2009,03,18 0008 Bread with wine.jpg
Bread with wine (bread maker)
2009,03,18 0012 Bread with wine.JPG
Bread with wine (bread maker)
sazalexter
Shurshun I'm afraid our Panasonic will not take the weight He has a flour max 600g
Shurshun
Quote: sazalexter

Shurshun I'm afraid our Panasonic will not take the weight He has a flour max 600g
Doesn't take? Hmm, but by your avatar you can see what it takes and how
Then write the recipe (and you promised to write the words correctly)
Divide the recipe into parts, tear it into pieces, just bake
I derived the main principle: the more bread, the faster it is eaten. Take baked tasty bread as a constant. I’m not even interested in baking less bread: my beloved traglodyte + parents + titmouses + mother's favorite crows (there are a few arriving people on each side of the house). Even if you diminish the brood of daddy's sparrows, there is still little bread weighing about 700 grams.
The very first loaf was crumbled in a minute, the weight was 824 grams. It was garlic bread. and it was too late, there were no crows, the sparrows were not informed that they had bought a bread machine for them.
And from this bread, taking into account the fact that yesterday they only cut it for lunch, there are three pieces left. And this is great, because how can I invent recipes if they eat for a long time. But I already wanted to recruit hamsters
sazalexter
I will bake for 600g, I can only find a calculator .....
A man without a belly, that a house without a roof ... (Old German pogvorka)
Katerina
already want this bread and wine is white or red?
Shurshun
Red. It's a pity I don't have pomegranate juice, I would use juice instead of water. Great experimenters are always an example for me.
Shurshun
I have bread without salt, everyone noticed, this is not a mistake. If you still add - add no more than half a teaspoon of salt.
Shurshun
Quote: Stеrn

Impressive bread !!!
I already wanted to bake. But the amount of sour cream is embarrassing, how exactly can you measure it out with spoons ?! In grams would, eh?
The recipe was compiled spontaneously, I looked at what I was throwing into the breadmaker and throwing it and throwing it The day after tomorrow I will bake - I’ll measure everything. In the meantime, sobsno here. And by the way, I've got all the recipes in grams and grams - for example, flour 606 gr. And it is more convenient to put sour cream with spoons. An ordinary tablespoon. I licked a few more grams off the spoon - a cat for life.
natamylove
Why no salt?
Somehow I want to add salt ...
I think I'll bake it tomorrow, then I'll sign off how it went.
Well, all the same, why not salt?
Is she harmful
sazalexter
you doubt that your stove will not take weight, I have a maximum of 700 g in my instructions, I haven’t looked at it for a long time, I bake big bread, I just put a fried crust, I have a scale in the kitchen, I weighed 1550 g there was even bread -ideal. I help only when mixing
but I have it already baked, though the baby turned out. I didn’t put sour cream, because there wasn’t, but it’s delicious.
There is some kind of mystery in it, I think it's cocoa, it gives such a pleasant shade, I put it by accident 2 tsp.
I think that this bread will be great to make with raisins, but salt is really not really needed here.
I put the red KAGOR wine, but if you honestly don't know what it gives, I didn't understand.

1.jpg
Bread with wine (bread maker)
Shurshun
Quote: natamylove

Why no salt?
Somehow I want to add salt ...
I think I'll bake it tomorrow, then I'll sign off how it went.
Well, all the same, why not salt?
Is she harmful

but I have it already baked, though the baby turned out. I didn’t put sour cream, because there wasn’t, but it’s delicious.
There is some kind of mystery in it, I think it's cocoa, it gives such a pleasant shade, I put it by accident 2 tsp.
I think that this bread will be great to make with raisins, but salt is really not really needed here.
I put the red KAGOR wine, but if you honestly don't know what it gives, I didn't understand.
I tried to make black with water - it seemed to me usually. I keep getting hung up - sometimes with Temka bacon, sometimes with wine. sour cream would give more moisture and the roof would not rip off the bread. I have saf-instant yeast, ordinary sour cream, 20% bought in Auchan. Putting more dry ingredient can rip off the top of the bread, you need to compensate for the bun.
And your baby turned out strictly according to the recipe, or you have not added anything yet. Did you do exactly that amount? Did you cut the recipe in half?
I am glad that you liked the bread. My experiments with black started with Darnitsky by fugaska
Have you weighed the bread? Tight inside or as in my photo? There is no photo in the section?
Showered you with questions
natamylove
I also like to experiment, I added a handful of bran, so he is the baby, I did not weigh, but dense, heavy, good, I really liked it. Cooked well. I have already firmly decided that the next one will be exactly the same but with raisins. I'll try without wine to understand the difference in taste.
I've come across recipes with cocoa and coffee for a long time, but haven't tried it. so you pushed me to bake, thanks.
Katerina
I just put this bread on and on your advice, Shurshun, I poured pomegranate juice instead of water, although during the kneading process I had to add more juice, the bun did not form, just pieces of dough flew in HB, but now nothing is like that, cute, it smells like- that is specific ..... impatience is simply bursting with what will come out, and how 16! hours to hold out without trying?
and here is my bread making
I suspect that my bread is so obliquely-crooked due to lack of liquid, or maybe for another reason?

Picture 002.jpg
Bread with wine (bread maker)
Shurshun
Take a look https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=616.0
You still did well, so I understand what can be done even according to the correct recipe
The fact that there is little moisture is understandable. How much sour cream did you put in? The dough for rye-wheat bread should be viscous, almost sticking to the bucket. And you probably had a kolobok out of habit? Flour is Sokolnicheskaya, I have already spoken about sour cream, water is ordinary, filtered ... I will bake tomorrow night - I will lay out everything I will measure to grams and ml
* By the way, I didn't want to bake Italian anymore, but I will be there tomorrow) I have to beat the mistake.
Katerina
I put everything according to the recipe, strictly, only added juice, apparently it was necessary to add more. Today I will try that creation and then I will do the work on the mistakes)
Shurshun
And measure everything in grams - then write if there are deviations in water or flour. Users of the same flour as yours and bread makers will stick to the recipe you have specified.
Admin
Quote: Shurshun

And measure everything in grams - then write if there are deviations in water or flour. Users of the same flour as yours and bread makers will stick to the recipe you have specified.

And if the users of this model of bread maker live by the sea with high humidity, what should they do?

If you have taken the responsibility to give advice to users, then give the right advice, and so that the dome of bread does not sink and then collapse.
Shurshun
Drink the sea
Katerina
Having tried my bread, I can say that I will never pour pomegranate juice instead of water, the bread came out in some kind of tart, there was clearly not enough salt, well, very specific .......
Shurshun
Quote: Katerina

Having tried my bread, I can say that I will never pour pomegranate juice instead of water, the bread came out in some kind of tart, there was clearly not enough salt, well, very specific .......
Sour turned out? You are an experimenter, just like me, I respect you. I'll try to do it with pomegranate juice. I’ll think of something else, I’ll hurry)
Katerina
it turned out not sour, but rather sweet, if you decide to make it with pomegranate juice, I think you need to increase the amount of salt
Shurshun
tonight, my not soothed soul baked bread without wine with blackberry juice - I put 2 teaspoons of salt, given your fast. I put everything on my eye - I didn't measure it, I baked it in a mold in the oven, let it stand at 40 degrees for 1.5 hours, then baked it for 240 degrees.
it turned out delicious bread, and put less flour: almost equally wheat and rye. Huge hlEbina))) beautiful at the same time)
Shurshun
Bread with wine (bread maker)
Weight 1345 g Silicone mold.
natamylove
what a cool uniform !!!!!!!!!!!!!!!!!!!!!!!!!!!!
but mine has already added raisins and pumpkin seeds, current without wineaaaaa

1.jpg
Bread with wine (bread maker)
Shurshun
Quote: natamylove

what a cool shape !!!!!!!!!!!!!!!!!!!!!!!!!!!!
but mine has already added raisins and pumpkin seeds, current without wineaaaaa
what a handsome man))
The shape is cool, especially the cool shape of a torn piece of bread with a strong man's hand))
nice to burst. When I was cooking - everything by sight - I poured, topped up, in general, it was generally interesting WHAT would happen. And och even nothing. First experience of baking in the oven. I hope it will be better further
Katerina
but I don’t risk baking in the oven .... well, it doesn’t come to me how it’s to strain bread at 40 degrees, how to create them, I don’t have thermometers, and I don’t know how to play with HB programs, I don’t master it, I read and nothing I understand, I need to take a first-hand lesson from someone, so I will persuade my husband to study this lesson and let him teach me
Shurshun
I played today, I thought I’ll finish the game and get a galosh. the main thing is not to be afraid, make a technological map - how long in what mode does your stove do what. And then you will just peep with modes. In general, in most of the stoves, everyone knows themselves - I have Alaska, it's a pleasure to play with it - not a technological map - nothing, I compose everything myself, I sit by the bread above my soul, I will soon rearrange it in the room - it is more pleasant to write down the modes at the computer)
Shurshun
but the bread is even more interesting in taste: https://Mcooker-enn.tomathouse.com/in...999999&topic=9518.new#new This is black bread with paprika, ahh, taste, ahh aroma ... And it should not be "infused"
Laddy
My HP has a maximum weight for bread recorded 750g, although in all recipes 680g. And some breads come out at 800-820g. I don’t know what caused it. And I don’t dare to lay flour more than recommended, especially if there is rye or whole grain flour in the recipe. My household is not very fond of black and gray bread, but I want to try without marriage, at least for myself. I will not calm down if it does not work out. I was interested in the bread in question, I will definitely try it, but I will probably have to reduce the portion
Shurshun
Quote: natamylove

I also love to experiment, I added a handful of bran, here he is the baby, I did not weigh, but dense, heavy, good, I really liked it. Cooked well. I have already firmly decided that the next one will be exactly the same, but with raisins. I'll try without wine to understand the difference in taste.
I've come across recipes with cocoa and coffee for a long time, but haven't tried it. so you pushed me to bake, thanks.
You are always welcome, I will wait for your new experiments
Shurshun
Quote: Laddy

My HP has a maximum weight for bread recorded 750g, although in all recipes 680g. And some breads come out at 800-820g. I don’t know what caused it. And I don’t dare to lay flour more than recommended, especially if there is rye or whole grain flour in the recipe. My household is not very fond of black and gray bread, but I want to try without marriage, at least for myself. I will not calm down if it does not work out. I was interested in the bread in question, I will definitely try it, but I will probably have to reduce the portion
My pechura is designed for bread weighing 1 kg. But the size also affects - sometimes a small loaf weighs 1350, well - I'm just happy. And the stove is still alive.
Tosha
Baked!
Wine 150ml (dry red), water 220ml, sour cream 65g, honey 1.5 hours. l., olive oil. 4st. l., apple vinegar. 2st. l., cocoa 1 tbsp. l., coffee gran. 1.5 h. l., rye flour 300g, millet flour. 460g, yeast 2h. l. The weight of the finished bread is 1290g.
We ate in 12 hours. This is the most delicious and closest to the expected "black" bread!
Not sweet at all. Before that, the family did not like all the attempts with rye flour. But next time I will add 1 hour. l.
Bread with wine (bread maker)
Bread with wine (bread maker)
Thanks for the recipe !!!!
Shurshun
Handsome !!!! I am very, very glad that you and your family liked it
Shurshun
Today was an experiment because I was at home. Instead of wine, I added a body. there remained canned pineapple juice, I left it in the sun for 2 days on the windowsill, then in the morning I added sugar and lemon juice - 2 teaspoons. all this again in the sun. I ended up pouring it into bread instead of wine. Named Shafe Bread Delicious, fragrant, dense, on wheat flour mixed with peeled .. The roof burst. And I want beautiful. Tomorrow I will bake the same one with the second part of the pineapple moonshine, I will write the recipe ..
Tosha
Today I baked again and made changes.

Wine - 200ml,
kefir - 150ml,
honey - 1st tbsp. l.,
salt - 1.5 tsp l.,
rast. oil - 4 tbsp. l.,
apple cider vinegar - 2 tbsp. l.,
brewed coffee - 2 tbsp. l. 50ml boiling water,
rye flour - 310g,
wheat flour - 310g,
kvass Saf kvass - 3 tbsp. l.,
yeast - 1.5 hours l.,
cumin - 1 hour l.,
flax seeds - 1.5 tbsp. l.,
fennel seeds - 0.5 tbsp. l.

It was VERY hard to interfere, but the result is dense, aromatic, tasty!
lunic
Here I recounted it for Panasonic, and this is what I got:
yeast - 1.3 hours l.,
wheat flour - 310g,
rye flour - 200gr,
honey - 1 hour l.,
olive oil - 2.75 tbsp. l.,
sour cream - 45g.
apple cider vinegar - 1.3 tbsp. l.,
salt - 0.75 tsp l.,
water - 150ml.,
cocoa - 0.75 st. l.,
coffee drink (chicory) - 1 hour l.,
wine (homemade red) - 100ml.
Baked in the BASIC mode with a spatula for RYE flour. The gingerbread man turned out to be just great!
The result is a 760g loaf. The roof is uneven.
It tastes good, but salt must be added up to 1.5 hours. l., and you can not add coffee or coffee drink - color, I think, is not the main thing here! The bread is quite dense!

Bread.JPG
Bread with wine (bread maker)
Gypsy
Since there is such a topic and has come up, I have a photo from the Japanese, rye bread on wine, all the liquid is replaced with red French wine. True, there was no recipe, only a photo with a short description.
Bread with wine (bread maker)
Tosha
Quote: gypsy

Since there is such a topic and has come up, then I have a photo from the Japanese, rye bread on wine, all the liquid is replaced with red French wine. True, there was no recipe, only a photo with a short description.
If the colors in the photo are reproduced correctly, then there is bread only made from wheat flour without coffee, cocoa, etc.
Gypsy
I think coffee and cocoa are not needed there at all, the classic bread dough is taken, just water is replaced with wine. The color also seemed light for rye, but remembering that white rye flour existed abroad and decided that they were not lying.
Tosha
I didn't know about white rye flour. But the way to fill the bread with dried fruits in this photo gave me a topic to think about! I kept forcing the stove to interfere with the Imperial huge amount of dried fruits, but you just need to roll up the roll and bake after getting up!
ZiZiTop
Oh, I like this kind of bread
euge
Yesterday I baked bread with the addition of wine. I recalculated the recipe for 500 g of flour (150 g of rye and 350 g of wheat), with the exception of 1 tbsp. l and vegetable oil, the amount of wine and water is 330 ml, of which 80 ml of pink non-alcoholic wine, added 2 tbsp. l semolina. Instead of yeast, I used liquid rye sourdough. Baked for 1 hour 10 minutes. The bread weight was 850g, the taste was amazing, even the roof was convex, almost like yeast dough. It's a pity that you can't bake it more often due to the lack of non-alcoholic wine, I'll try it on Sangria.

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