Wheat-rye bread made from three types of flour

Category: Yeast bread
Wheat-rye bread made from three types of flour

Ingredients

Opara
Wheat flour, premium 200 gr.
Serum or water 200 ml.
Live yeast 15 gr.
Dough
Wheat flour, premium 100gr
Whole-ground rye flour 100 g
Whole grain wheat flour 100 g
Serum or water 130 ml.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 2 tbsp. l.
Malt (kvass wort or dry kvass can be used) 1 tbsp. l.

Cooking method

  • In KhP, knead the dough from whey flour and yeast on the "Pelmeni" mode for 5-7 minutes. Leave the dough for 8-10 hours. Then knead the dough from the rest of the ingredients, except for the butter, (5-7 minutes) and leave to rest for 20-30 minutes. After that, turn on the "Pelmeni" mode (10-15 minutes) and knead the dough, gradually adding butter. Let it rise twice. Drain the dough and shape into a loaf. I put it in an oval basket. Allow to distance 1 - 1.5 hours (until the workpiece doubles). I baked in the oven with steam. 10 minutes at a temperature of 250 g, 15 minutes at a temperature of 200 g. and 20 minutes. at t-re 180 gr.

Note

I don't know if I wrote it clearly, but I tried. I like this bread, it has such a good bread smell and taste. A warm crust !!!

Admin

Very beautiful and appetizing bread
olaola1
Admin, thanks! Your rating is very valuable to me
Twist
olaola1what a wonderful bread for you! And the recipe is interesting. Thank you, bookmarking.
olaola1
Quote: Twist

olaola1what a wonderful bread for you! And the recipe is interesting. Thank you, bookmarking.
Twist, I'm glad you liked my recipe. This is one of my favorite breads.
sergey1953
Hello! I would like to ask a few questions.
1. Using kvass wort in this recipe increases the total amount of moisture. Should you reduce the amount of moisture in the dough?
2. Where to keep the dough for 8-10 hours and if it "runs away" then what to do with it?
Thank you
olaola1
Quote: sergey1953

Hello! I would like to ask a few questions.
1. Using kvass wort in this recipe increases the total amount of moisture. Should you reduce the amount of moisture in the dough?
2. Where to keep the dough for 8-10 hours and if it "runs away" then what to do with it?
Thank you
sergey1953, I do not reduce the amount of liquid when baking bread in the oven. If I bake in HP, then pour the wort into a measuring glass, then add liquid to the norm according to the recipe. I usually knead the dough in HP and leave it there. The dough increases 2.5 - 3 times and does not run away, because it rises to about half of the bucket, and then falls off. Good luck!
sergey1953
Thank you! Do you bake in the oven at the same time as the grill is on, or do you turn on the grill at the end? If so, for how long?
olaola1
I have an electric oven, it bakes well, so there is no need to additionally turn on the grill.
Admin
Quote: sergey1953

Thank you! Do you bake in the oven at the same time as the grill is on, or do you turn on the grill at the end? If so, for how long?

I would like to hear your thoughts out loud - why bake bread under the grill?

If you are confused by the color of the bread in the photo, then this is the color from whole grain flour, including rye
sergey1953
In general, it is very difficult to confuse me with something. And the question was raised because in my electric oven the top is fried only when the grill is on.
Alinenok
Tell me, please, and if I don't have malt and its substitutes available yet, is it worth trying to bake this bread?
And are these proportions suitable for baking in a bread maker? What size should I expose?
olaola1
Alinenok, without malt, you can safely bake. I bake this bread in a bread maker. Basic mode, size XL. It is difficult for me to answer your question in relation to your bread maker.Flour in the recipe 600 gr. If your bread maker is designed for such an amount of flour, then, of course, you can bake it, if not, then you can count the number of ingredients.
Alinenok
olaola, the bread maker is designed - in it 600 g of bread will be XL. Great, then I'll try to bake! Thanks for the answer.

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