Wheat-rye Swabian bread from G. Biremont (oven)

Category: Yeast bread
Kitchen: german
Wheat-rye Swabian bread from G. Biremont (oven)

Ingredients

Wheat flour 300g.
Rye flour 150g.
Salt 12g.
Sugar 1h l.
Fresh yeast 13d.
Carbonated mineral water 250g.

Cooking method

  • Grind yeast with sugar. Leave on for 5-10 minutes. Mix with water.
  • Then add flour and salt. And knead (I have knives) for 12 minutes at 1st speed (low).
  • Put the dough on the table (no additional flour is required). Crumple.
  • Form a ball. Place in a container lightly oiled with vegetable oil and leave until 2-3 times larger.
  • Next, put the dough on the table, knead from edge to center, form
  • the bar, place it in a flour proofing basket or on baking paper. Leave until the workpiece is increased by 2-3 times.
  • Preheat the oven with a baking sheet to 250C.
  • Turn the blank out of the basket (or transfer it along with the paper) onto a baking sheet.
  • Bake at 250C for 15 minutes, then lower the temperature to 200C and bake for another 25-30 minutes.
  • Wheat-rye Swabian bread from G. Biremont (oven)
  • I have already baked such bread only for leaven HERE]HERE... But with sourdough in the summer, as usual, I do not add up, and I liked the bread, so I have to do with yeast. Recommend!

Note

The original recipe is here 🔗

koziv
It has become even a little cooler here, you can eat bread from the oven! Very tasty!!!!! Thank you very much!!!
Wheat-rye Swabian bread from G. Biremont (oven)
Py. Sy. Sorry for the quality of the photo, from the whole series there is not a single normal one, either my fotik is already asking for retirement, or his hands are crooked ...
Omela
koziv , and do not be shy, pzhl, and do not slander the pens !!! Excellent bread !!! Eat to your health!
nadlen
Omelochka, thank you for the bread. I baked every week for 2 months (added a little more water). Even my fastidious husband (a big lover of only white freshly baked bread) cracked without objection.
Unfortunately, with the photo I do not add up, so please take my word for it.
Now I cannot find normal rye flour in our province - I just miss him.
Ry. Sy. Sometimes I added some coriander and nutmeg
Omela
Quote: nadlen

Baked every week for 2 months
nadlen , Blimey!!!! I am glad that I liked the bread !!!

Quote: nadlen

Now I cannot find normal rye flour in our province - I just miss him.
What is it ?? Can you then look for a neighboring province?
nadlen
Quote: Omela

Can you then look for a neighboring province?
... She was hoping for the opening of a new supermarket (after all, supplies from other manufacturers), but they once put it out, the people disassembled, and then silence ... I left them a wish there .. So, as it gets warmer, really look in another provinces
Sonia's mom
Mistletoe, and oil is absolutely, absolutely not necessary? Although it is too late to drink Borjomi, the dough is already kneading.
Omela
MOM SONY , absolutely, absolutely. What surprises you so much ??
Sonia's mom
Quote: Omela

What surprises you so much ??

The first time I bake such bread, without butter, that's why I was twitching.
kolenko
Omelushka! Take the report. I baked some bread. Total - not confusing, the taste (for me) resembles our Kiev arnautka for 28 kopecks. Kneading in a bread maker on "Dumplings". Crumb porosity differs from standard

Wheat-rye Swabian bread from G. Biremont (oven)
Wheat-rye Swabian bread from G. Biremont (oven)

There is a question. I got a fairly dense crust (not critical). Did I bake? Yes? I always have a fear of unbaked Or maybe from the fact that at the beginning I baked with convection?
I put it in a bag. Maybe it will soften a little? But in general, it's good that the crust is dense - there is WHAT to chew
Thank you!
Tomorrow for breakfast like us We'll have melted cheese and uncle's foie gras, here's a yummy
Omela
Lenchik, birthday girl, CONGRATULATIONS !!!!!

Bread is a handsome man !!!! The only thing is, I would still knead on the Dough mode. For a soft crust, sprinkle with water before baking, grease the finished bread with rust. butter and wrap in a towel.
Elena K
I want to try it, it seems not difficult and all you need is to eat, at the expense of oil, too, somehow suspicious, but it will not quickly get stale? and I don't have a basket, can I just in a bread pan? is it not critical?
Omela
Elena, yes, I also like this bread to taste. The lack of oil is not suspicious. It will not grow stale quickly.

Quote: Elena K

I don’t have a basket just in a bread pan? is it not critical?
Not critical. It's just that the molded is slightly inferior to the pod in taste.
Olga from Voronezh
Thanks for the recipe!
Omela
Olga,
Olga from Voronezh
I was looking for this recipe in the morning (I remembered that it existed somewhere), but "by". I baked "Swabian" a little differently. Now I will rewrite it so as not to search for a long time. You need to put things in order in the bookmarks.
Omela
Yes, I always get lost in bookmarks .. on a piece of paper it is somehow more reliable.
echeva
tell me, pliz, how much dry yeast should be used?
Omela
Evgeniya, dry instant is 3 times less.

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers