Mystery 1203. Rustic Rye Bread

Category: Yeast bread
Mystery 1203. Rustic Rye Bread

Ingredients

bread mixture 500gr
room temperature water 300 ml
dry yeast 1 pack

Cooking method

  • Pour water, fill in the mixture, make a depression in the mixture on top, fill in the yeast there.
  • Program - Basic bread (1), crust - medium, weight 750g.
  • Turn on HP, wait.

The dish is designed for

1

Time for preparing:

3:20

Cooking program:

the main

National cuisine

Russian

Note

I want to show my first bread in a bread machine. I have HP Mystery - 1203. Finally I found a topic on how to upload a photo.
I baked my own Togliatti, did not have time to take a picture. Half ate, and the rest of the husband took to work.
It turned out to be very tasty.
Maybe I wrote in the wrong section, then please transfer it where necessary.

Yanat
Natusya, please tell me, what is this 50-50 bread mixture or something else? You seem to be a young baker, but for beginners you didn't really explain ... And also that you don't need anything salt, sugar, or butter?
Natusya
Quote: Yanat

Natusya, please tell me, what is this 50-50 bread mixture or something else? You seem to be a young baker, but for beginners you haven't really explained ... And also that you don't need anything salt, sugar or butter?
Yanat, the mixtures are already ready. Pour water (the quantity is indicated on the box), oil (if indicated), pour the mixture on top, and dry yeast on it (they are in a separate bag). Fast and tasty. Cool, I'm very good. like. Especially the little black "Moskovsky"

w.
Or you can just type Pudov in a search engine and you will be given where you can buy. By the way, at VDNKh there is a bread pavilion in the central building.
vetluga
We need a good proven recipe for rye bread for the mystery 1203 bread maker not from a ready-made mixture, forum users respond, who has one. I used to have Supra, everything was fine, but it broke down, they recommended Mystery and something doesn’t work, and soon the summer season, there’s no store nearby, I’m baking myself. Thank you in advance.

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