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Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker)

Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker)

Category: Yeast bread
Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker)

Ingredients

Peeled rye flour 250 g
Wheat flour of the highest grade 150 g
Wheat bran 2 tbsp. l.
Pressed yeast 10 g
Water 100 ml
Kefir or infusion of kombucha 150 ml
Honey 1 tsp
Salt 1.5 tsp
Linseed oil 2 tbsp. l.
Pitted steamed prunes 6 pcs.

Cooking method

  • Dilute the rye flour with cold water and warm it slightly (do not boil).
  • Pour kefir into a bucket. Add yeast, then bran, wheat flour, diluted rye flour, honey, salt and prunes.
  • Put the dumplings on the program, add the necessary ingredients while mixing.
  • Switch off and put on the rye program.
  • The bread is light, with a pleasant sourness.


Gael
Please tell me, how long is the rye mode in your stove?
MariV
Gael.
I have a Panas SD 255, there seems to be rye 3.5 hours. It is also possible on the "dietary" program - I really like this program; I didn't put it on it just because it was already late, the bread would have been baked only at 1 am, and I didn't want to put it on with a delay.
Gael
MariV, Thank you

MariV
To health and joy in the house!
MariV
Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker)
Yesterday I made a double, only I completely replaced kefir with a 3-day infusion of kombucha.
I didn't notice a big difference in taste, the crumb is only more porous.
Lelikovna
Today I baked bread according to this recipe. My flour did not have enough liquid, I had to add another 60 ml of kefir. I haven't tried the bread yet.
naiv
And it is possible to replace the highest wheat flour with wholemeal flour, has anyone tried it?
Lelikovna
naiv, I replaced the premium flour for the first grade flour and the bread turned out to be heavy, low. Whole wheat or whole grain will give an even heavier bread, there is a chance that it will not rise and bake, there is more than 60% rye flour in the recipe right there.
Newbie
And prunes do not give high moisture to the crumb?
MariV
Newbie, does not give.
Newbie
and I will also ask - do you cut the prunes or put them in whole? In what form does it appear in bread?
MariV
Newbie, halves.
Newbie
Quote: MariV
Put the dumplings on the program, add the necessary ingredients while mixing.

What are the ingredients left - water and oil? That is, it turns out liquid into flour? How do you get such an even distribution of prunes on the crumb? I either get confused in a bunch, or completely dissolve
MariV
NewbieThe required ingredients are either flour or liquid to form a solid bun. Regarding the even distribution of prunes - well, I don't know how you do it, in a pile or completely everything is smeared
Larra
Olga, sorry for the stupid question, why do you need to dilute rye flour with water and warm it up, what does it give? if you just fall asleep dry, you will not get bread?
MariV
It will work out.

When the flour is diluted with cold water, and then heated slightly, it turns out such a brew, and products with this infusion turn out to be, as it were, slightly custard and more delicate in taste.
Well. the difference is like between choux pastries and just flour.
Larra
Olga, thanks, I’m probably out of laziness, I’ll try to brew it better, so as not to deviate from the recipe)))
MariV
There are a lot of recipes for breads with infusions on the forum, take a look.


Bread 65 * (with Tang-Zhong brew) with sourdough and yeast in HP Panasonic SD-255 (MariV)

Rye-wheat bread with kefir or infusion of kombucha with prunes (in a bread maker)

here is a wheat one, type "brewed bread", there is still.
Larra
OlgaHow can you dilute 250g of rye flour with 100ml of water? I got a crumb, is that correct, or did I not understand something? I poured this crumb as it is, everything seemed to be kneaded, I only added three spoons of water, the dough turned out to be cool, I turned on the "rye" program, I'm sitting here waiting. I'm worried, messed up or not)))

P. S. z embarrassed that the recipe says "dilute rye flour with water", so it should not be crumbs, like mine? Or is it necessary not to dilute all the flour? There is no indication of this in the recipe. Please enlighten the stupid one)))
MariV
Larra, Larissa, yes, you have correctly noticed - of course, not the whole volume of rye flour. For 100 ml of water, 50-70 g of flour is enough.
Larra
OlgaWell, I baked your bread, it seemed like it turned out to be less normal, only it turned out to be rather dense, and rather low, but the crumb is good, fine-pored, baked and even with a normal roof. Only my prunes ground strongly, pieces like yours are not visible in the crumb, only the taste is felt. I'll try to put it at the end of the batch next time. In general, it is necessary to work on the errors. Thank you, very tasty bread, I will bake some more.
MariV
To health and joy in the house!

I haven't baked something for a long time .... this one will be the first after a very long break! Moreover, she revived her mushroom after a very long pause!

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