Moulinex 2000. Scandinavian rye-wheat bread

Category: Yeast bread
Moulinex 2000. Scandinavian rye-wheat bread

Ingredients

Mixture flour BreadBurg Rye-wheat bread Scandinavian 500 g (1 bag)
Yeast BreadBurg (included with the mixture) 1.5 measured tsp.
Water 310 ml

Cooking method

  • In a bread maker Moulinex 2000. Poured water, poured the mixture, added yeast 1.5 tsp, Baking program No. 2 (accelerated 2 hours 17 minutes), crust - dark, weight - 1 kg. Everything is easy and simple, you just need to wait.

The dish is designed for

1 loaf 750 g

Time for preparing:

2 hours 20 minutes

Cooking program:

# 2 (2 hours 17 minutes)

National cuisine

Apparently Scandinavian

Note

Good bread turned out to be good in volume and porosity. A very important detail for Moulinex 2000 owners: in order for the top crust to turn out ruddy, I cover the viewing window with an oven mitt (do not close only the ventilation grill !!!). If this is not done, then I even have ordinary white bread, according to the simplest recipe, it turns out some kind of pale-faced. And with such a modification of the stove - everything is rosy !!! M. b. of course this is a feature of my stove, but take note. m. b. come in handy.

Moulinex 2000. Scandinavian rye-wheat bread

Moulinex 2000. Scandinavian rye-wheat bread

Lesena
Can you tell us what is included in this mixture?
Bread
The following components are listed on the box: 1st grade wheat flour, peeled rye flour, salt, sugar, gluten, rye malt, dry wheat and rye sourdough, ascorbic acid, enzymes ... everything.
Bread
Quote: LESENA

Can you tell us what is included in this mixture?
Does something scare you in the composition? No emulsifiers, colors, fragrances or palm oil (dry vegetable fat) ...
Lesena
Quote: Bread

Does something scare you in the composition? No emulsifiers, colors, fragrances or palm oil (dry vegetable fat) ...
Yes, it doesn't seem to scare you so far, I decided to first ask you, and then set off in search of this magic bag ... I'm still struggling to make rye bread, but that's what my attempts were crowned with success only after I sourdough baked rye-wheat, but in the oven. but I really want to use xn. I'm looking for new ways to solve my problem
Bread
Quote: LESENA

I baked rye and wheat in sourdough, but in the oven. but I really want to use xn. I'm looking for new ways to solve my problem
If you have moulinex, then I understand you ... I also get a better result in the oven from the mixture in taste, etc., than in a bread maker ... but what is there ... by the way, if I'm interested, I can try to throw it off a verified recipe for rye-wheat for moulinex from flour ... it seems like both in shape and for everything else, nothing like that turns out bread ... but from this mixture, in my opinion, tastier ... if you find the same, compare ... with analogue of flour. If you have Okay in Togliatti, then it is for sale there ..
Lesena
Quote: Bread

If you have moulinex, then I understand you ... I also get a better result in the oven from the mixture in taste, etc., than in a bread maker ... but what is there ... by the way, if I'm interested, I can try to throw it off a verified recipe for rye-wheat for moulinex from flour ... it seems like both in shape and for everything else, nothing like that turns out bread ... but from this mixture, in my opinion, tastier ... if you find the same, compare ... with analogue of flour. If you have Okay in Togliatti, then it is for sale there ..
Thanks for the tip, okay, on the weekend I drive it, buy it and try it, but at the expense of the verified recipe, of course, I'm interested! I'm waiting !!!!
Do you also not get all the bread in your hp? Naughty too?
Bread
Quote: LESENA

And at the expense of a verified recipe, of course they are interested! I'm waiting !!!!
Do you also not get all the bread in your hp? Naughty too?

Yes, my Moulinex is capricious ... and everything is mainly due to a lack of temperature during baking ... Recently, I understood the innovation about covering the window with an oven mitt ... It helps.
So about rye and wheat. May the moderators forgive me for placing them in the place. Recipe with packaging of Kudesnitsa rye flour.
Peeled rye flour - 230 g
Wheat (1 or premium) - 250 g.
Salt - 1-2 tsp
Water - 275 ml
Sled oil - 1 tbsp. l.
As a dough acidifying substance (improves fermentation instead of sourdough) - wine or apple vinegar 6% - 1 tbsp. l.
Dry fast-acting yeast - 1 tsp.
The "Whole Grain Bread" mode on the OW 2000 is program no. 4, that is, with preheating.
The weight of the bread is 1000 g (the bread yield will of course be less in weight, but it will take a little longer to bake in this mode).
Well, of course, for Mulinex, first the liquid ingredients, then the dry ones: first pour the salt into the liquid, then the flour and yeast on top.
After the end of baking and the beep, do not take out the bread. Let it bake as long as possible. About 20 minutes more. Then remove, onto a wire rack and let cool.
Only rye malt will add a rye flavor to the bread, with which in the recipe you can replace 1-2 tbsp. l. rye flour.

Bread
Quote: LESENA

but at the expense of a verified recipe, of course they are interested! I'm waiting !!!!

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