Rye-wheat bread in the "Anthracite" shape

Category: Yeast bread
Anthracite-shaped rye-wheat bread

Ingredients

Wheat flour 180 g
Rye flour 240 g
Carbonated water 140 g
Kefir 150 g
Butter 30 g
Vodka 1 tbsp. l.
Flussigsauer 1 tbsp. l.
Panifarin 1 tsp
Naturin Malt Blend 1 tbsp. l.
Sugar 0.5 tbsp. l.
Salt 1 tsp
Yeast 1 tsp

Cooking method

  • I kneaded the dough from all the ingredients in a bread maker. After the first short workout, I put it in one of two Anthracite baking tins, pre-oiled with vegetable oil.
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  • I covered the second one, pulled it off with silicone cords
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  • Left in a warm place ~ for two hours. Baked at 200about about 40 minutes.
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dopleta
Mistletoe, mastermind, thank you!
Gasha
Very nice bread !!!

A cut?
dopleta
Gashun, so you enlarge the bottom photo!
Inusya
... I'm shocked, so simple? ... and beautiful!
and yet, sho tse take-flussigzauer ?, ugh, you barely copied the letters ...
Merri
Quote: inusha

... I'm shocked, is it so simple? ... and beautiful!
and yet, sho tse take-flussigzauer ?, ugh, you barely copied the letters ...
Inna, this is a commercial leaven.
dopleta
Quote: Merri

Inna, this is a commercial leaven.
Why commercial? No, it used to be sold freely in Trier, and now in baker's shops. And, although it is called "sourdough", it is rather an acidifier that goes well with rye flour. Here here I wrote.
victorya
: hi: Seeing SUCH bread, I'm afraid that I will cheat on my beloved ......
rye-wheat and with ro-ze-ko !!!!!
: girl_in_dreams: Where to buy such forms?
and where to put the stress in the word "ro-ze-ko"?
dopleta
Quote: victorya

: hi: Seeing SUCH bread, I'm afraid that I will cheat on my beloved ......
rye-wheat and with ro-ze-ko !!!!!
: girl_in_dreams: Where to buy such forms?
and where to put the stress in the word "ro-ze-ko"?

Well, here, and they were silent until now, that you love my bread - but I am pleased! Your profile does not say where you are from, otherwise I would suggest where to get these forms in St. Petersburg. It's a shame about stress, but I don't know myself.
And - welcome to the forum!
Anna1957
Quote: dopleta

otherwise I would suggest where to get these forms in St. Petersburg.

Tell me, plz. And one more thing: is this flussigsauer acidifier used instead of agram? I already bought Agram, but I haven't tried it yet
dopleta
Quote: Anna1957

Tell me, plz. And one more thing: is this flussigsauer acidifier used instead of agram? I already bought Agram, but I haven't tried it yet

Quite right, instead of agram. In my opinion (and I have been using agram for several years until I discovered the flux), it is much better. And these German uniforms are sold by Eurostyle, ordered from them by phone, then bought directly from them. Delivery is possible. The cost seems to be 240 rubles.
Mar_k
So I figured out how to bake such bread, but it turns out that everything is so simple! Today I will definitely buy!
lu_estrada
Larochka, not only do I have no flux, I can't even imagine what it is, but there is malt, there is such a mold too, the bread is simply cool! What do you think, will you get a tasty treat? Thank you
dopleta
Lyudochka, it (flux) will perfectly replace any other acidifier, for example, apple cider vinegar or even lemon juice, just pour a little less.
Crochet
Quote: dopleta
Naturin Malt Blend

Larochka, and what besides the malt itself is included in the Naturin mixture?
dopleta
It seems like nothing, Innochka. Here, look what the manufacturer says: "NATURIN (ROASTED MALT FLOUR)
It is used in the production of rye and rye-wheat breads to give them a more pronounced taste and aroma, as well as a darker color. "So you can use malt in any form (I have been doing this for a long time)!
Wild cat
Larissa, what can replace these incomprehensible words ?!
Flussigsauer (I found apple cider vinegar or even lemon juice in the commentary, just pour a little less)
Panifarin
Naturin malt blend (regular malt in the same quantity?)
He is very beautiful in the photo.
The husband, having eaten over the last 2 weeks of store bread, asked for homemade bread.
dopleta
Masha, of course, the malt will go! Instead of panifarin, feel free to take ordinary starch.
Wild cat
Here is such a loaf in the form of L7.
I just pulled it out of the oven. She crushed his roof, it's a pity, today she took bread out of the mold with difficulty.

Anthracite-shaped rye-wheat bread

Anthracite-shaped rye-wheat bread

My husband will come home from work in the evening, then we'll try.
dopleta
Very beautiful bread, Masha! I look forward to impressions after the tasting.
Wild cat
Larissa! It turned out to be a very tasty and very fragrant bread.
Only for me it turned out lighter, because there was not enough rye flour. Topped up with wheat. Kneading in HP on dough mode.
I take the recipe into service.
The husband came, looked at the loaf and said: "I asked you to bake, not buy," he tries, says delicious.
Barely hardly convinced him later that it was not a store, because the taste is very similar.
Thank you so much!

Anthracite-shaped rye-wheat bread

Immediately after baking a loaf, said it with herbal village oil with a scent. Generally class!
One "bread entrepreneur" suggested it to me, now they always grease bread. There is a scent and a little shine.
dopleta
I am very glad, Masha ! Your bread is handsome! And thank your husband for the assessment!
echeva
Larissa, there are such forms ... how to pull together? no silicone cords ...
dopleta
Office clips, Zhenya! From the edges!

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