Rye-wheat (60/40) honey-malt bread (oven)

Category: Yeast bread

Ingredients
dry yeast	2 tsp
wheat flour	220-230 g
Rye flour	330 g
boiling water for malt	110ml
dark malt	3 sec. l.
water	300 ml
sugar	2 sec. l.
honey dark (I have buckwheat)	2 sec. l.
salt	1.5 tsp.
olive oil.	2 sec. l.
vinegar	1 tsp
you can add cumin / coriander if you like

Cooking method

This recipe was given to me by my friend about a year ago, when I had time to experiment and look for new recipes. So he safely and lay in the bins of my notebooks. And during the revision of notebooks, I came across it and decided to try it (in order to know, throw out the recipe or rewrite it in a notebook for future use).
I was more than satisfied with the result. Yesterday I did it again, already with my adjustments, and decided to share it with you.
I made the kneading in a bread maker, and baked goods in the oven.
She fell asleep in the order listed, with some preparation.
1. To begin with, I steamed the malt with boiling water (110 ml), and let it stand for 5-7 minutes while measuring the rest. After, I diluted this mixture with the rest of the water (at the same time, the mixture was cooled down to put it in a bucket).
2. Poured yeast into the bucket, both flours, then the malt mixture, and everything else, free-flowing and liquid.
3. We turn on the kneading, (I have a dough program), slightly helping with a spatula if necessary. The dough turns out to be smeared, but decorated, on top it turns out something similar to a bun, and around the shoulder blade and under it there is a smeared cake. It is not necessary to achieve a kolobok, because there is more rye flour in the dough and it should be like that.
The amount of flour is practically verified to the norm, you can adjust it to +10/15 grams, no more.
3. After stopping the kneading, I transfer it to a greased mold (I have a size of 22/12/6 cm, but it is better if there is a large one, since I get a mold- \ "fungus \", but I have not yet acquired a large one).
Like this:
I put it in a warm oven (30 degrees) for exactly one hour, for proofing.
If the room is cooler, then it can stand and one and a half, the main thing is to double it. (I do this - I set the timer for 50 minutes, then I take it out (the dough has already doubled), and I turn on the oven at 180 degrees, just while it is warming up - another 10 minutes pass, so the proofing is an hour).
4. I put on the bread and mark for 50 minutes.
The oven is electric, everything is clear with the temperature, so I take it out without rechecking with a temperature probe.
Here's what happens (don't blame me - only phone pictures):
That's why the shape is needed more than mine - because I get a "mushroom":

The dish is designed for

about 900 grams

Time for preparing:

2h 15 minutes

Cooking program:

oven 180 degrees, 50 minutes

Note

In fact, fiddling with rye mixes does not attract me very much - due to the fact that rye dough is a wheat bun - and requires a certain amount of attention to it, which is not always the desire to do. And this bread so surprised with its sweetish-spicy taste, with a barely perceptible pleasantly soft sourness, that it became one of my favorites.

The crumb of this bread is porous and not at all wet, as is often the case in rye bread.
When it cools down, there is absolutely no stickiness, which I do not really like, but there is just moderate humidity.

Kriogenik

The crumb is good. Surely the bread is delicious. But because of my harmfulness I want to give advice. Don't get carried away with honey in your baked goods. When honey is heated above 80 * C, oxymethylfurfural is formed - a carcinogen. This is that garbage, which is present in countless numbers in different Colas. Don't apologize for taking pictures with your phone. The cameras of all phones have a clearly broken BB.

Inusya

Well, this is "useful harm" - I always accept comments, especially critical ones!
... Yes, I know for this heating, but what to do if you really want to ... sometimes.
I think that honey can be painlessly reduced. But the aroma and taste are too cool.
Well, in the end, honey cake bakes too, so there is more honey.
Delicious, contagion after all ...
... I never drink Cola at all, so I hope that I won't die quickly from bread

zina

Have you tried it in a bread maker?

Inusya

You know, when I bought a new oven and tried brass bread, I just got sick of it, I bake in cotton only when I don't have time to mess around.
I suppose it is possible, only you have to guess at the time. Although judging by the fact that in the oven there is heating from all sides, and in cold storage only from the bottom, you can probably bake a little more, for about an hour. In general, I got used to insure myself with a temperature probe. As soon as there is 96, you can get it.
You just need to try on the program that is without cheating! The dough only fits once!

Pimander

Inusya, Hello!
Thanks for the recipe. For a long time I chose which yeast rye bread to try to bake. It's not difficult for me to work with wheat, but I almost never worked with rye. There are not so many recipes, mostly all sourdough. Maybe I'll get it out somehow. I decided to try your recipe. Yeast and malt won out. ...
Here's what happened.

First I moistened the crust with water and under a towel, and then took off the towel and smeared it with vegetable oil. The oil is absorbed, the crust is not greasy and tasty. The taste is slightly sweet and pleasant. You can probably try without honey. I'm fine, I eat Borodinsky with pleasure, but it's sweeter. Relatives are not used to it.
In general, it worked for my taste. True, a void formed under the crust. Probably the dough rolled badly. And maybe something else.
With your permission, I will post the recipe in the google + community with a link to this post.

Inusya

Thank you for your attention to the recipe! Special thanks for reminding me of my recipe (and it happens) ...
And then I had to use up the remnants of rye flour, and did not know where to stop, - now I know ... I was looking for a recipe for rye bread - it turns out I have it myself ...
It remains now to find my own mold, shoved it somewhere and forgot, because I hadn’t baked it for about a year ...
I liked the taste of the bread precisely in this proportion of sweetness.
The rest is a matter of personal choice, you can choose for yourself
Yes, please share the recipe, I will be glad if anyone else likes it.

Pimander

Inusya, Thank you. The taste is good, I like it. Relatives are unusually sweet - they do not eat Borodino, and in comparison with him, it is not at all sweet. I liked the speed of preparation and the presence of malt.
I also tried just rye with milk - it turned out to be dense, heavy, but baked. The pulp and crust is not rough. Taste as taste. But the feeling that he did something wrong ... Although he may be and should be ...

Inusya

No, you have to trust your instinct, it usually does not let you down AND experiment.
But I have never tried to make rye on milk, it seems to me that milk for rye flour is not comme il faut ... although I may be mistaken. Rye breads are sour, after all, there, on the contrary, vinegar is sometimes added for this aftertaste, and milk is probably not very appropriate here (unless just a bite) ...

Pimander

Inusya, milk is very suitable for rye flour! It's just that I have little experience with pure rye dough. But I don't like sour bread.

Admin

Quote: Pimander

milk is very suitable for rye flour!

Rye flour loves not fresh milk, but sour milk and acid, the same vinegar

Sour breads, as a rule, are called rye breads with sourdoughs; they can have a sour taste of sourdough in them.
There is no acid in this recipe, and a teaspoon of simple vinegar does not give taste acid, but only affects the rye dough, improves its lifting power.