Wheat-rye-buckwheat bread "Bouquet"

Wheat-rye-buckwheat bread "Bouquet"

Category: Yeast bread

Ingredients
Wheat flour	300 g
Rye flour	50 g
Buckwheat flour	50 g
Salt	1 tsp
Honey	1 tbsp. l.
Vegetable oil	2 tbsp. l.
Rye fermented malt	1 tbsp. l.
Yeast	1.3 tsp
Water	270 ml
Spices (coriander, cumin)	1 tsp

Cooking method

• Bookmark ingredients - according to the instructions for the HP. In "Panasonic" - first all dry components, and then liquid.
• Depending on the degree of dryness and moisture content of the flour, it is possible to add 1-2 tbsp to the bun. l. wheat flour. Therefore, it is better to track the bun when kneading. I did not bake such bread on automatic mode.
• It is better to take buckwheat honey, but any other is possible.
• Rye malt imparts a unique taste and aroma.
• You don't need to put spices
• I use dry yeast (bakery) - "Saf-Moment"
• Program - "Basic" mode in Panasonic CD-257.
• This takes 4 hours in this HP, taking into account the leveling time.
• And if the batch + everything else - then about 3 hours 40 minutes.
• 

The dish is designed for

700 g

Time for preparing:

3 hours 40 minutes

Cooking program:

Basic mode in Panasonic CD-257

Note

She called the bread "BOUQUET", because everything is perfectly combined in it: rich taste, aroma, and sourness with a distant taste of honey
In my family, all lovers of dark bread. Here I worked out exactly the recipe that the family approved as the main table bread.
Bon Appetit!

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Now there is a photo of the section. The bread is soft, fluffy and fragrant. The dough fits to the very edge of the bucket, despite the average weight of the bun

Please, specify on which program you bake this wonderful bread!

Program - "Basic" mode in Panasonic CD-257. This takes 4 hours in this HP, taking into account the leveling time. And if the batch + everything else - then about 3 hours 40 minutes.
I agree that you can stab me for such tricks! The moderator is ALWAYS RIGHT !!! Sorry one more time

Pulled out! Very fragrant, interesting bread turned out. Only the lid fell off. Probably still not enough flour. But the inside is very porous and airy! I'm going to try. Thanks for the recipe!

That's all I want to pour not 290, but 280 ml of water, because I really have to add a couple of tablespoons of flour. Stops the Admin's recommendation from "Manual ..." that it is better to add flour than water. What if, at 280 ml, the bun is too tight, and then what - pour water? So I don’t dare to pour 280 ml. But still worth a try

Boka, what is fermented malt?

Boka, what is fermented malt?

In the production of fermented malt, after germination of rye grain, it is fermented for 4 days, for which the grain is kept at a high temperature (55-68 ° C) without air access. As a result, the content of fermentable sugars and amine nitrogen in it increases almost 5 times. More details here

And in this recipe, should the malt be brewed or poured dry into the HP?

And in this recipe, should the malt be brewed or poured dry into the HP?

Judging by the color of the bread - dry

Yes, I do not brew malt, I just put 1 tbsp. l. malt powder. I like it this way, although I used to brew it. I buy malt in a store (in Ukraine, these are Metro, Silpo).But malt is still not always available for sale, so you can order it in the online store (there are addresses of a network of online stores on our website). The main thing is not to be mistaken with the malt, because I once inadvertently bought rye malt for light varieties of bread (i.e., unfermented). It was more fun than tasty ...

[Boka]

Boka , I noticed your recipe even when you were threatened with a big knife ...
I liked the original name of the recipe and your conviction in the "Note" footnote.

I show what I got:



Fluffy and fragrant bread!

Wow!!! This is SUPER!
Did you put in 290 ml of water? I always want to reduce to 280 ml

[Boka]

Wow!!! This is SUPER!
Did you put in 290 ml of water? I always want to reduce to 280 ml

Boka, and I added more water and buckwheat flour, adjusting the "bun" when kneading the dough in the "Pelmeni" mode.
Details detail HERE

Thank you! Fine! I have already bookmarked your "Uzinsky" bread and also adopted the technology of kneading and baking. I will try my "Bouquet" in your technological version, because it seems to me more expedient than the "Basic" mode. When I do, I will report

[I will try my "Bouquet"]

Thank you! Fine! I have already bookmarked your "Uzinsky" bread and also adopted the technology of kneading and baking. I will try my "Bouquet" in your technological version, since it seems to me more expedient than the "Basic" mode. When I do, I will report

Boka, it is not necessary to apply this medot only to your "Bouquet".
Any other recipe you like will undoubtedly give a surprisingly joyful result.

I did not like the rise of bread in the "Rye" mode 3 hours 30 minutes - next time turn on "Basic" (4 hours), it is longer in time, or "Diet" for C / z flour (5 hours). In the end - there is a six-hour regime ...
But even the Main one sometimes raises the HP lid when baking!
The experiments are yours! FIND YOUR AUTOLYSIS !!!

Thank you! I will experiment

[I will experiment]

Thank you! I will experiment

In one of the experiments, forget to put spices (cumin, coriander) - they kill the enchanting aroma of buckwheat flour ...
Or is it that your bread is called "Bouquet"that there is a whole bunch of aromas?

I agree about spices - you can try without them. A "Bouquet" is both aroma and taste and the presence of a distinctive ingredient - malt. I have repeatedly experimented in wheat-rye breads without malt, but for my taste - something is not right without it ...

Great recipe! I really liked it, I will do it often. Only I did it on whey and took 300 ml, and I took 60 grams of buckwheat and rye flour, but I did it by typing, well, I don’t like to calculate ochchch and did not add more flour

Kisena, the serum is even better! And flour (buckwheat and rye) can be taken in 60 g. I gave the basic recipe for bread. And all sorts of options are quite possible and expedient. I myself constantly add or subtract something
Thanks for the kind words!

This bread is the best, tastiest and simplest. You can add 1 tbsp. l. vinegar or a little citric acid for those who like sourness, and sunflower seeds, sesame seeds. Caraway and coriander give the bread a specific flavor and slight bitterness, so I stopped adding them. You can add more water than in the 10-20 ml recipe, then the bread is more fluffy and smoother. Beginners, check out this great recipe! Thanks Boka!

Thanks for the recipe!

Thanks for the recipe!

Greatly invented with sourness! I will definitely try. Thank you!

This bread is the best, tastiest and simplest. You can add 1 tbsp. l. vinegar or a little citric acid for those who like sourness, and sunflower seeds, sesame seeds. Caraway and coriander give the bread a specific flavor and slight bitterness, so I stopped adding them.You can add more water than in the 10-20 ml recipe, then the bread is more fluffy and smoother. Beginners, check out this great recipe! Thanks Boka!

Thanks for your feedback. You looked into the water: I am really a supporter of simple bread recipes, since they are the closest to the true bread taste

Thank you very much for the recipe, it turns out very tasty bread, our whole family loves it. Only I add 2 tbsp of seeds to it. spoons. Bon Appetit everyone!

Vika, I am very pleased with your feedback. Bake your health and good bread!

"Boka" whether you have already tried adding vinegar or citric acid, as advised by several messages above, - if so, how do you assess the impact of these innovations on the final result, in comparison with the taste that you initially liked (if you strictly follow your recipe )?

Advkolomna, no, I have not tried adding sourness yet. I think the taste of bread could benefit from such additives. But all hands do not reach the point of experiments.

Boka, thank you so much for the simple recipe !!! I'm new to this forum, but I will stay for a long time. Your bread is already being baked, I don't know the taste yet, but I already like it in appearance. Thanks again.

Now there is a photo of the section. The bread is soft, fluffy and fragrant. The dough fits to the very edge of the bucket, despite the average weight of the bun

What did I do wrong? In the picture, such a loaf of bread is beautiful, airy, but it rose for me (HP is also Panas, only 2502; baked in the main mode - an average loaf) a maximum of 12 centimeters, and the lid is torn ... The smell, however, is really tasty, but not yet I tried: I wait until it cools down. By the way, I have the same garbage with custard rye-wheat: tasty, but not at all raised

Probably the problem is yeast. Many have complaints about them.

Probably the problem is yeast. Many have complaints about them.

Yes, once I already broke off with yeast - when I tried to make rye-wheat brew, I bought the SAF-moment the freshest, literally 10 days as "off the assembly line", but it also got up badly. But I want to thank you for this recipe: everyone liked me very much (even this one, under-raised)! Buckwheat flour gave such a stunning aroma! THANK YOU!!!

Saf-moments are of two categories: fast-acting and bakery. I somehow inadvertently took the fast-acting ones, and the roof of the bread fell.
In your case - when the dough does not rise - most likely the reason is yeast.
I think that you will definitely succeed

Saf-moments are of two categories: fast-acting and bakery. I somehow inadvertently took the fast-acting ones, and the roof of the bread fell.

Indeed, I have fast-acting ones. I thought that they should be taken: in other breads everything is fine with this yeast. It is necessary to look for the same reds, only so that "bakery" is written on them? Never seen

"Boka" whether you have already tried adding vinegar or citric acid, as advised by several messages above, - if so, how do you assess the impact of these innovations on the final result, in comparison with the taste that you initially liked (if you strictly follow your recipe )?

I tried adding vinegar, however, a whole spoonful - did not risk it, but only 1/2 tsp. Apple. And replaced the water with serum - 280 ml. And she didn't put in the spices. In short, I have combined all the tips that were offered here. All other proportions and composition of the bread were observed from the source (including baking in the main mode). The result shocked me. And my family too. AWESOME TASTY !!! And the lid is beautiful! Thanks to everyone who gave their suggestions here!

Taking this opportunity - Happy New Year everyone! Health, good luck and dreams come true!

Great! I'll try on whey too

[Boka]

Boka, thanks for the recipe! The result is a very tasty bread. It rose so beautifully. but when baking, the roof sat down a little



Baked on old kefir (or rather on "water" that floated over the old kefir) using the technology AXIOMA (AXIOMA , very interesting!). We all liked the bread, the extraordinary taste and this is its charm!

To your health! When I was baking on old kefir, my roof also fell a little. Now I don't bother and use water. Merry Christmas!

Merry Christmas! All the best!

Is the malt red or white?

Red malt - i.e. fermented

I baked your bread with sourdough.
Here is a rough recalculation of the ingredients:
Sourdough - 400 g (water - 150 ml + wheat flour - 250 g)
Kefir - 200 ml
Wheat flour - 210 g
Buckwheat flour - 60 g
Rye flour - 60 g (I had flakes)
Sugar - 4 tsp
Salt - 1.3-1.5 tsp.
Olive oil - by eye
Coriander - 1 tsp
Cumin - 1 tsp.
Sesame - 1 tsp (added from myself, next time I will add more flax seeds)
Malt - by eye (mine - liquid)
Apple cider vinegar - by eye, about 1 tsp.
(Actually, it would be more accurate to add 66 g of rye and Greek flour, probably add 70 g each next time.)
With such a ratio, I didn't have to add anything to the kolobok, it was perfect.
Proofing - 3 hours was not enough for sourdough, left for 7 hours.
The bread really went up high. The family liked it very much. The crust is crispy.
Thanks for the recipe!
We will definitely repeat it!

Tamboréna, I love it! ... This is exactly what she wanted to try, but did not dare, because she was afraid to spoil it. Now I will definitely make it according to your recipe. Thank you very much!!!
And how long did the leaven stand?

After renewal, the leaven was fermented for 1 hour. Renewal - 150 ml of water, 250 g of flour, better whole grain, or at least coarse grinding.
Now I'm baking your bread again, that's why I saw the question, and for some reason I didn't receive a message about it. Therefore, I apologize for not responding earlier.
I have onion sourdough, or Greek, as anyone calls it. This one: 🔗

After renewal, the leaven was fermented for 1 hour. Renewal - 150 ml of water, 250 g of flour, better whole grain, or at least coarse grinding.
Now I'm baking your bread again, that's why I saw the question, and for some reason I didn't receive a message about it. Therefore, I apologize for not responding earlier.
I have onion sourdough, or Greek, as anyone calls it. This one: 🔗./index.php@showtopic=5334

It seems I missed something in this thread. What is "leaven" and what to do with it? I also want the crust to rise high and crisp, and I also have all of the listed ingredients on the farm. Explain, pliz, step by step!

Thanks in advance!

No, I don't think they missed anything in the topic.
In general, I bake all bread exclusively on sourdough, yeast is not allowed for me and my son, and in general they are harmful.
And in leaven I am not a guru, I know little theory.
It is better to read it in the subject of leavening.
Mine - this one, which I wrote about above, I like more than anyone else that I did.

I read the reviews and really wanted to try this bread. Tell a novice student - in Panasonic what size of a roll to set, and what color of a crust? Thank you

I read the reviews and really wanted to try this bread. Tell a novice student - in Panasonic what size of a roll to set, and what color of a crust? Thank you

According to the author's recipe, the size of the bread is designated 700 grams.

In my oven Panasonic -2501. There are indications in sizes - M, L, XL. What size is 700 grams?