Wheat-rye bread on potatoes (oven)

[According to this recipe, bread can be baked completely in a bread maker, the amount of products for this is verified, you do not need to add additional water - the dough becomes completely soft by the end of the second batch.]

Wheat-rye bread on potatoes (oven)

Category: Yeast bread

Ingredients
Wheat flour	160 grams
Rye flour	160 grams
Buckwheat flour	80 gram
Boiled potatoes in their uniforms	200 grams
Honey	2 tbsp. l.
Sunflower oil	3 tbsp. l.
Salt	1 tsp
Beer dark	100 ml.
Kvass wort	1 tbsp. l.
Curd whey	50 ml.
Yeast saf moment	1 tsp

Cooking method

• Boiled potatoes in their uniforms, boil and allow to cool until warm, then mash.
• Dark beer contains rye and barley malt
• Kvass wort contains rye and barley malt
• Curd whey is good for rye dough
• According to this recipe, bread can be baked completely in a bread maker, the amount of products for this is verified, you do not need to add additional water - the dough becomes completely soft by the end of the second batch.
• We put all the products in a bucket of a bread machine, turn on the Dough mode and bring the dough to readiness.
• 
• We put the dough into a mold. Previously, I roll out the dough into a cake in width according to the size of the mold, and then fold it into a tight roll, and in this form I put it in a mold for 2 proofers. We put on a proofer in the oven when heated to 30 * C.
• 
• After the second proofing, the dough doubles in volume.
• 
• Now we increase the temperature in the oven to 180 * C, bread baking begins.
• The finished bread looks like this.
• 
• After cooling, sliced ​​bread looks like this. The photo shows how good the duty cycle of the finished bread is when there are three types of flour at once. I could not resist, and cut the bread a little lukewarm, what can I do - I love this bread.
• 

Note

In this recipe, the ratio of flour - wheat flour 40%, rye 40%, buckwheat 20% - is ideally (in my opinion and taste), which makes it possible to feel the taste of all types of flour.
Boiled potatoes, dark beer, kvass wort - these are the products that give lifting power to rye and buckwheat flour with a small amount of yeast.
Instead of water, it is better to use curd whey or kefir, which is very useful for rye dough, they give lactic acid bacteria to the dough.

Here is such a wheat-rye-buckwheat bread on potatoes.
Once again I made bread according to this recipe, only there was a small substitution of products in the recipe.

Replacement:

Curd whey replaced with 50 ml potato broth.
Dry yeast replaced by pressed in the amount of 10 grams

Added:

1/2 large grated sour apple (90 grams) due to lack of whey.
Mix of spices for bread 1 tbsp. l.

The addition of a grated apple required an additional addition of flour in the amount of wheat 6 tbsp. l., rye 3 tbsp. l., buckwheat 2 tbsp. l.

Dough mode, watch the bun, proofing in the oven at 30 * C, baking in the oven at 200 * C, then reduce to 180, then to 170 * C until tender.

This is how the bread turned out.





You have the opportunity to compare two breads - one with curd whey and one with applesauce. Since the rye dough needs acid, I had to add fresh applesauce.
In my opinion, after all, the porosity of the dough itself and the finished bread is better when you add curd whey, and you have the opportunity to evaluate it yourself.

The addition to the dough when kneading a mixture of spices for bread gave it a certain piquancy - a combination of the taste of rye, buckwheat and spices - it turned out very much!

To whom - what, and I just "quietly mlee" this combination of wheat-rye-buckwheat with spices.
And the proportion of flour 40-40-20% is very successful in my opinion.

Bon appetit, everyone!

You, as always, turned out to be handsome, but I can't make friends with rye and wheat-rye. Everyone was tempted to use the oven, but it still doesn't work for me.

Admin, can you replace the leavened wort with the same amount of malt? Well, we have a problem with all these delights. Malt had to be brought from Kiev.

Kvass wort can be replaced with 1-2 tbsp malt. l, additional amount of beer 1 tbsp. l, dry kvass 1-2 tbsp.
rye and barley malt is present everywhere.

Try to bake this one without deviating from the recipe and quantity, do not add water, it will already be superfluous. Read the recipe carefully again.

The bread is delicious, it should turn out both in a bread machine and in the oven. Watch out for the bun, it should be softer than wheat, but not runny.

Good luck!

Once again I made bread according to the recipe "Wheat-rye bread on potatoes", only in the recipe there was a slight substitution of products.

You have the opportunity to compare two breads - one with curd whey and one with applesauce. Since the rye dough needs acid, I had to add fresh applesauce.

In my opinion, after all, the porosity of the dough itself and the finished bread is better when you add curd whey, and you have the opportunity to evaluate it yourself.

Hello Admin! The second time I bake wheat rye bread on potatoes in a bread machine and both times the bread did not rise. There is no porosity that you have in the photo, although the bread is very tasty. The first time I messed up, then after reading it carefully, I found my mistake. The second time I do it exactly according to the recipe and the result is the same. Well, he does not rise and that's it. The batch was done on the "pizza" program, then the rise and "Baking" for 1 hour. Maybe you should have chosen the "Basic" program? Or maybe "Rye"?
The gingerbread man turned out to be excellent, and the height of the bread is 5 cm. I have a Panasonic 255 oven.

[Scorpio]

Scorpio, you did it all wrong

Wheat dough loves two proofers, not one. Therefore, you end up with undiluted unseasoned dough.

The best option:
Make the dough in x \ n in the Dough mode (the mode includes a very good dough kneading + 1 good proofing)
Or you can do the same thing in x \ n in the Basic (basic) mode, but do only kneading + the first proofing, then remove the dough from the x \ n.

Next, form the dough into a loaf, and put it on the second proofing at 30 * C.

After doubling the loaf, turn on the heating mode 180 * C and bake.

All! Good luck, I hope it will work out now

As I liked this recipe, but there is no malt, no wort ...
Is it possible to make this bread without these ingredients?

You can, of course.But, there will be no such taste as with beer and malt

Adjust flour / liquid balance, dough is soft

That is, beer without wort and malt in any way

Each product carries its own flavor to bread, malt and beer have their own malt flavor, which is very suitable for buckwheat and rye flour.

You can bake bread without them, which will also turn out very tasty, but the taste will be different

Thank you, Chamomile
I like to experiment, I will try it without malt for now, and when I buy it, I will definitely make original bread. Your recipes always turn out great for me, thanks again

Admin, I want to master this recipe in hp kenwood (make a manual program), about the time for proving and baking in more detail ...? thank you in advance. And if you just bake on the main one?

Admin, I want to master this recipe in hp kenwood (make a manual program), about the time for proving and baking in more detail ...? thank you in advance. And if you just bake on the main one?

[According to this recipe, bread can be baked completely in a bread maker, the amount of products for this is verified, you do not need to add additional water - the dough becomes completely soft by the end of the second batch.]

Admin, I want to master this recipe in hp kenwood (make a manual program), about the time for proving and baking in more detail ...? thank you in advance. And if you just bake on the main one?

Here's my note on this recipe in the first post:
According to this recipe, bread can be baked completely in a bread maker, the amount of products for this is verified, you do not need to add additional water - the dough becomes completely soft by the end of the second batch.

You will need to trace the flour / liquid balance to a soft dough state, see the photo of the dough in the recipe itself.
Baking bread in the main program.

But, now it's hot, make sure that the dough in the bread maker does not stop, otherwise the roof may fall through.

Good luck!

Came from the night and decided to bake. With strict adherence to the recipe, somehow it did not work out right away ... Potatoes (2 pieces of red) turned out to be 185g, honey replaced 4st. l. sugar (sort of similar in sweetness), malt wort 2 tbsp. l. No serum, so Ayran instead. There is no beer either, instead of rye sbiten Pershin. All liquid as in the recipe, including oil and salt, and live yeast 14g. Flour is the same as in the recipe. He began to knead in Supra 250, completely losing sight of the fact that the batch was big for her (I did not take into account the potatoes, out of habit I looked at the flour). As a result of mixing, I saw that a raw powder was coming out. So I added zbiten to the eye. In vain, probably better, maybe there was ayran. Two of us had to interfere. Now proving. I hope it won't come out of the bucket It's not a purely wheat recipe after all. The color of the dough is not the same as in the recipe - it is darker. I'm waiting for what happens ...
I recently ordered a similar uniform Marmiton 11217. Is this Zenker?
Why roll up a roll, I did not quite understand. And it is very sticky after proofing.

Why roll up a roll, I did not quite understand. And it is very sticky after proofing.

This is more about bread that is baked in the oven in a mold. And a lot, the way of kneading and molding depends on the author's recipe, the softness of the dough, and what you want to get in the end. First of all, the crumb structure is achieved so that there are no delicate voids in the bread, the crumb uniformity.
Here you can see the ways to knead bread "Stitching dough - video" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89541.0

I liked the bread, delicious, thank you. But I overdid it with sugar, two or three times less would be just right. I got up badly. Its fertility corresponds to the rye-wheat, which was recently baked. The roof is flat. Either the yeast is not very good, or the potatoes are of the wrong system. I overdid it with malt too. Too pronounced taste, I would like thinner.
Well, I don't feel acid at all in the bread that I baked. I still take a rye hearth in the store sometimes. I want to bake this. And it is the hearth in the mini oven. I'm only afraid that it will creep over it. And I don't need his nostrils, I really like the small crumb of rye. In general, for me there is no better round hearth, rye bread. But I can't eat one variety all the time.

Arkady, make it a rule to choose the right ingredients for the dough, you do not need to put it in one a bunch of dough, everything that comes to hand. This approach can completely ruin both the consistency and quality of the bread. And this can affect the rise of the dough, and the yeast may not be to do with it.

To get the sourness of bread, you need to bake bread with sourdough or old dough.
The hearth bread is baked only in the oven

Good luck!

I will definitely try again strictly according to the recipe. Difficulties only with leavened wort, did not come across. But it seems that both sbiten and ayran are quite normal substitutes for beer and whey, although not a complete analogue, of course .... But the potatoes are in their uniforms, they do not boil as much as peeled ones. My red is generally strong for cooking. Does the uniform somehow neutralize the degree of boiling / saturation of potatoes of different varieties with water, or is it a purely flavoring chip?

I will definitely try again strictly according to the recipe. Difficulties only with leavened wort, did not come across. But it seems that both sbiten and ayran are quite normal substitutes for beer and whey, although not a complete analogue, of course .... or is it a purely flavoring chip?

Jacket potatoes are a flavoring feature, and potatoes boil less. If you cook potatoes without the skin, then it is better to choose potatoes "for cooking" and then dry them in a saucepan.
Sbiten is not equal to beer - these are different products in composition! Beer is taken with the content of malt, barley, hops - these are the additives that rye dough needs.
And it must be borne in mind that it is advisable to choose natural drinks, since many cans contain preservatives, and this can also affect the rise of the dough and the quality of the finished bread.

More thoughts about potatoes. In the uniform of the potato, more starch remains inside and the leaching of all its contents into the water is minimized, which, probably, determines its difference in taste from boiled (I always eat unpeeled in my uniform, I clean it only if I am going to fry it and I just like it fried) very like). If the variety is crumbly, then there is a lot of starch in it, if not, then, essno, little. I had a red strong, which does not boil at all. My wife only takes it for soup, but white for mashed potatoes.
Does starch only affect the structure of the crumb, not the yeast?

Does starch only affect the structure of the crumb, not the yeast?

Does not affect yeast. On the contrary, potatoes help to rise the dough and improve the crumb structure.
Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

Here is the second part of the ballet. Was baked in a Philips HD3134 / 00 multicolor in the form of Flonal BS5184 D 14> 18.5cm; H 9cm. Under the form there are foil, under the foil there are 3 nuts (the experiment was such) so that the form does not touch the heater, and the inner cover of the multi is removed. T 160 ° C 1.5 h. Everything was according to the recipe, except for the wort (instead of 1 tablespoon of malt) and kefir (ayran). The potatoes turned out to be 208g. I didn't eat it, left it to my family. Live yeast 9g. The first proofing is 1.5 hours (not enough, but it was already very late), the second 50 minutes. (it rose exactly twice). Still, not such a duty cycle ... And the dough is sticky, it's just something. Tamped in a mold, greased his hand with oil. At first it was so dead wood that the impression that the kolobok would not work was complete. At 8-0 minutes of kneading, I added the missing 14g of wheat and 10g of rye flour. And yet, the first kolobok gave the impression of a "rip". But after the second batch, it looked like clay on a potter's wheel. Not in the sense that it is so wet, but in that it is plastic. I realized that a lot of malt is getting boring for me. Putting it down one spoon less than the first time, I felt the presence of buckwheat flour much more clearly and it is more pleasant than malt. I think it was possible not to put it at all, despite the lack of wort (I think these are still quite different things). Next time I will.


I decided that you can always put less yeast, so it is more difficult for him to stand. Was it when the yeast had been devoured and they had nothing else to eat? What happens in bread that the roof falls off when it is overloaded? My aunt, when she bakes pies, does three proofings: by duration in decreasing order of time. A very airy dough is obtained. Small electric oven, deaf, without windows with two baking sheets. She is 30 years old, no less. Nothing burns and bakes evenly, not like many crafts in the form of mini ovens with "convection", which is more correctly called a draft (and it would be better if it did not exist at all in this form). They are not thought out at all and are present as if only for the assortment. The most sensitive to the quality of the oven is baked goods (from my observations). Grilling, steak, etc. can be great, but only the baked goods will immediately tell you what level the oven you bought.

[one proofing]

Yes, the dough is very soft and sticky. I don't try to tamp it down hard. In a bread maker on the "dough" mode, the dough goes through the kneading stages throughout the cycle one proofing, in total about 1 hour 40 minutes. We believe that we already have one of the two proofing methods!
Next, put the dough on the table, sprinkle it with a little flour and quickly knead and shape the dough piece to fit into the mold.
We put in any form and put for one more proofing of dough... There should be two dough proofs in total !!!!
I never look at the clock while proving the dough - NEVER! The dough itself will tell you how long it takes - exactly until it doubles in volume !!!! This may be in 30 minutes, or maybe in 1-1.5, the dough itself knows! Then we get the dough ripe and ready for baking.

At the supra, all modes are slightly shortened and the dough is 1 hour. 30 minutes. This I, of course, consider for proofing. Maybe there is some other criterion for ripening, but I'm just waiting for it to increase by 2 times at the second proofing, or just a little more, but not by 2.5. And here I am rattling. To understand how much space it takes in the form. I will consider. And here I am with oily hands ... maybe in vain, just soaked?

Arkady, in the Supra topic, I gave a link to the cycles in the x / stove, their meaning - look