Wheat-rye bread with protein

Category: Yeast bread
Wheat-rye bread with protein

Ingredients

Wheat flour 1st grade - 450 gr.
Whole grain rye flour - 66 gr.
Drinking water - 300 ml.
Chicken egg white - 40 ml.
Butter - 23 gr.
Salt - 7 gr.
Granulated sugar - 19 gr.
Yeast SAF-moment - 6 gr.
Cumin - 1 tsp

Cooking method

  • First, load liquid products into a bucket of a bread machine, I usually stir sugar in water, then flour, and on top of yeast and caraway seeds (whoever loves it).
  • Basic mode. XL size. The crust is medium.

Note

Delicious gray bread. Unfortunately, I didn't weigh it, I just didn't have time. My family took a bite of it right away. I tried baking with both yeast and leaven.
My roof cracked on my bread - Wheat-rye bread with protein, so I baked the next bread in cotton on the diet program. It turned out to be taller with a flat, beautiful roof.

I took the recipe from Luda in LiveJournal, for which she thank you very much 🔗 .

Scops owl
And again this bread, only with wheat leaven.Wheat-rye bread with protein
103 gr. wheat 100% c / z sourdough - 10% by weight of flour.
399 gr. flour 1 grade, I have 409 gr.
66 gr. rye c / z flour.
249 gr. water with the remains of fermented baked milk and yogurt.
40 gr. squirrel, I have 34.
23 gr. butter.
7 gr. salt.
20 gr. Sahara.
10 gr. pressed yeast (activated in warm water with flour and sugar, introduced during kneading).
1 tsp cumin.
I baked in cotton on the program - "diet bread", I have 5 hours. XL size. Weight 802 gr. The crust is crispy, light. I liked the sourdough version with rye sourdough more. And my household thrashes everything, although they also like sourdoughs more.
Wheat-rye bread with protein
This is the same bread, only on rye sourdough, in the oven.
Dough: 104 gr. rye sourdough 100% - 10% of the amount of flour in the recipe.
225 gr. wheat flour 1 grade.
200 gr. cold water.
5 gr. granulated sugar.
Stirred for 5 minutes, wanted to rest for 30 minutes and stir again, but forgot and put it on the window until morning. From 22.35 to 7.20 it increased 2.5 times at +15 C.
Dough: 225 gr. wheat flour 1 grade.
14 gr. rye c / z flour.
7 gr. salt.
12 gr. Sahara.
50 ml. water, loose with the remains of fermented baked milk and yogurt.
40 gr. squirrel.
Cumin 1 tsp
Wheat-rye bread with protein
I have safely forgotten about butter. On the battery in 2 hours 10 minutes it grew 1.5 times. I molded it and put it in a mold with a capacity of 2.1 liters on a battery under a film. I put the bake, like Admin, in a warm oven for 180 g - 35 minutes, then reduced it and another 7 minutes. at 165 gr., checked with a temperature probe. Weight: 747 gr.
You can add smaller psh to the dough. flour, then add it to the dough.
Wheat-rye bread with protein
Admin
Well, it just doesn't work "the same bread again" if you change the composition of the recipe!
Look for yourself, everywhere the bread is different, and the baked goods are different, in the oven, in the oven.
And how difficult it will be for users to navigate recipes, photos, ask you questions - not a topic, but a complete mess will turn out

It will be better if you post all these recipes and photos as separate independent recipes.
Scops owl
Admin Well I wanted the best, but it turned out as always. ... How can I get everything out of here then?
barbariscka
Larissa, in all three recipes I am interested in one question. All recipes contain chicken egg protein, as Luda advises. Have you felt the difference in your bread in practice? Have you ever baked this bread without protein? Or did you bake with protein straight away?
Scops owl
Tatyan, rewrote the recipes. Now they are here in the sourdough bread section -
"Wheat-rye bread with hop sourdough in the oven"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223700.0 and
"Wheat-rye with protein in a bread maker"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223703.0

Vasilissa The difference is not very big, but if you compare, then for my subjective taste, it is better on rye sourdough. Without protein, it did not bake, I wanted to compare these. You can count the wheat sourdough in the dough, increasing it from 10% like mine to 70%. Rye, if very acidic, do not need to be added. And then they are really different, it was necessary to bake everything either in the oven or in the x / oven.I bake without protein until, in any case, I will, I confess I ate gray and caraway (although I love it) too. I want something sweet ...
barbariscka
Thank you Larisa! I was practically interested in the effect of protein on the dough. Probably need to bake with and without him to feel the difference. And we have a lot of sweets on the forum ... you can find for every taste.
Scops owl
Vasilisa If you bake, write what happened. I also thought about this, it is interesting to compare, although it seems to me Luda, with her vast experience, takes into account such subtleties, nuances of taste ... Interestingly, you can buy literature on baking bread from some venerable, with vast experience of bakers, available for understanding simple mortal written in light language. It's good that we have Admin with her master classes and our starters.
barbariscka
If I get there, I'll write. I began to eat little bread, probably already stuck ...

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