Successful rye bread experiment (bread maker)

Category: Yeast bread

Ingredients

Wheat flour 1 tbsp. (150 mg)
Peeled rye flour 2 tbsp. (260 mg)
Water 1 tbsp. (300 ml)
Salt 2 tsp
Sugar 2 tsp
Olive oil 2 tbsp. l.
Dry yeast CIF-Moment 2.5 tsp
Leaven 1 tbsp. l.
Paniforin 3 tsp
Malt
(pour 80mg boiling water, cool and add to other ingredients.)
3 tbsp. l.
Sunflower seeds 100 g
Sesame seeds 50 g
Ground coriander 1 tsp

Cooking method

  • We chose the rye bread mode, all the ingredients were added at the same time.
  • Inferno Panasonic 255 SD.

Note

Hello everyone!
We wanted to bake bread with a minimum amount of wheat flour. The result is a mega-experiment based on the Black Baron recipe, which does not yet have its own name.
The result is very, very tasty, so tasty that you can, forgetting about the consequences, eat half at once, and finish the rest in the evening ... CARAUL! but very tasty :)

lira70
Thanks for the recipe, yesterday I made this bread - only I added WALLPAPER rye flour (I bought it, I had to check it), I had to add wheat flour during kneading, help the bun to change its location - it’s very sticky to the sides of the bucket, and at the end I kneaded it a little hand on a bucket, it turned out very beautiful and tasty bread. (coriander and seeds were not added). you can see the photo here (almost at the end of the page) 🔗
Irino4ka
And what is AGRIM sourdough? Is it ready?
Maria
Information from the site of the store "House-Bread" ...

AGRAM, BAZ, EXTRA-R

Used for rye and wheat bread.

Adding about 1 tablespoon of sourdough allows you to make full-fledged rye bread at home. The starter cultures improve the properties of the dough, the aroma of bread, and increase its acidity.
lira70

Yes, this is a ready-made leaven, only Agram is called, (the names are stupid - you can't really remember it). I bought at VDNKh. 🔗
Maria
But its composition ...

Agram (powder)

Rye and wheat flour, dough fermentation products, organic acids, emulsifiers (manufacturer IREKS AROMA, Croatia)
lira70
Explain: if there is leaven, why is yeast, or is it still necessary?
I altered this VERY TASTY recipe quite a bit, maybe someone will come in handy:

wheat flour - 180g,
peeled rye flour - 260g
dry yeast - 2.5 tsp
Sourdough "AGRAM" - 1 tbsp (I measure out with an ordinary spoon)
PANIFARIN - 3 tsp (I measure with an ordinary spoon)
olive oil - 2 tbsp
salt - 2 tsp
sugar - 2 tsp
malt - 2 tablespoons (pour 80mg of boiling water, cool and add to other ingredients.)
water - 300 ml

I will definitely wait for the kneading: I help the kolobok change its location (with a silicone spatula), if flour remains on the sides, I also bury it closer to the kolobok with a spatula when the kneading is over. I wet my hand in water (so that the dough doesn’t stick) and spread the bun with my hand, that is, knead it evenly over the bucket) the top always turns out to be even and beautiful.

THANKS kgeo because. the bread is delicious !!!!
torturesru
I made a huge thank you according to the recipe from Lira, it went up twice, delicious, only it tastes more like Borodino, but what if you put the malt without brewing, what will happen?
nelli
kgeo, and water in total should be 300 ml or 300 ml + 80 ml of water, pour 3 tbsp. l. malt?
dopleta
I used to also use dark agram when baking rye bread. And recently I tried to replace it with the German sourdough flussigsauer. It is a liquid, natural sourdough that contains only lactic acid, acetic acid and malt. The result - as in Leskov's Lefty - "is not an example of the most excellent"!
LaraN
Quote: dopleta

I used to also use dark agram when baking rye bread. And recently I tried to replace it with the German sourdough flussigsauer.It is a liquid, natural sourdough that contains only lactic acid, acetic acid and malt. The result - as in Leskov's Lefty - "is not an example of the most excellent"!

Dopleta, where can you buy this starter? In the online store, only packaging of 12.5 kg in cans is presented.
dopleta
Quite right, it is packaged in large cans, but sold in bulk. As far as I know, the head office of the TRI-R group of companies is located in Moscow, which sells German starters, additives, improvers and mixtures. I buy everything I need at retail in small quantities in the St. Petersburg branch of this company.

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