rye grain
Wheat-rye sourdough bread
Category: Sourdough bread
Ingredients
rye sourdough 100% 200 gr
wheat flour c. from. 200 g
peeled rye flour 200 gr
salt 1.5 tsp
sugar 1.5 - 2 tbsp. l
sunflower oil 1.5 tbsp. l
water 260 ml
Cooking method

Dear friends! I am just starting my journey in the fascinating business of baking. I am making a lot of mistakes so far and I would like to thank all of you from the bottom of my heart for the "all possible help" provided to the newbie, that is, to me :))) but !!!! Feeling more confident, I suddenly plucked up courage and want to offer the bread recipe to the same, yet inexperienced bakers, like me - it turns out just wonderful! As a basis for the cooking technology, I took a recipe from our wonderful site "Wheat bread on rye sourdough" - that is, baking takes place in the "French bread" mode with a delay of 3 hours (I have a Panasonic SD-257), the recipe is the same, or rather, "Hang up lope in grams" - from A. Kitaeva's book "Me and My Bread Maker" - a recipe for "rye-wheat bread with seeds". But I equalized the amount of rye and wheat flour, increased the amount of water and added sunflower oil to the recipe. I must admit that I removed the rye malt and for the first time was afraid to add seeds :))))) The most common bookmark in the bread maker was made - sourdough, flour, sugar-salt, water (warm). closed the door, set the mode and went to worry. I decided, what will happen (wheat is obtained without problems, but the taste is not quite my recipe). decided to completely rely on the "will of fate"))) result: at nine in the morning, a stunning smell of fresh bread. she opened the bread maker almost shutting her eyes, she was very afraid to see a dull, uneven and unappetizing lump, it happened like this: ((and there he was lying. He went up to the middle of the bucket, golden crust, embossed, barrels toasted ... wrapped in a towel and sat down to wait for it to cool completely. after 2 hours I realized that my strength was gone, so I needed to find out what was there, "inside" ... I cut off the crisp ... the crumb is tender, porous, sugar-salt in ideal proportions, and a rye note, and tenderness wheat bread ... it's a pity, there is no one at home except me and the youngest, we have already eaten half with her, we would have saved the other until the evening :)) ... sorry for such a long speech, but it seems to me that such luck is very important for us newbies and will help many to gain confidence. thank you very much!!!!!

The dish is designed for 1 loaf of about 750 gr (?) I can be mistaken, because I ate some :))
Cooking time: 9 hours
Cooking program: French bread

rye grain
I don't know how to attach a photo yet, but I'll figure it out very soon :))))))))
Viki
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mamusi
rye grain, Thank you. Everything is very clear and simple :-). I have HP ONLY 2 DAYS! I'll try to bake all the bread.
mamusi
rye grain, I baked your bread yesterday. I put it in the afternoon, I was ready for the evening. Unlike you, I didn’t go to sleep, but was spinning nearby - Saturday after all ... and, of course, I looked into my Panasonic during the kneading - there was no kolobok ... but only a slob - I was SCREAMED very much ... but decided to trust your "to the will of fate," just like you. I didn't touch anything, didn't add flour ... I decided to look at the recipe in its pure form ... At nine in the evening I baked it - I took it out - I was satisfied! Square, brown crust is uniform on all sides, not a convex roof (but I never expected it))) For a long time I have been baking semi-rye sourdough bread in the oven - the roof is always even (rarely a little oval))) And it is amazingly tasty - always! And yours - did not fail! Today we ate for breakfast.Delicious sourness, holes, excellent porosity - the crumb is slightly moist "cold", the bread is quite dense, there is no this excessive "fluffiness", as I was afraid of bread bread (unlike oven). I want to say - SUCCESSFUL RECIPE! Thank you! I will continue to bake on it. In the morning, however, the roof "sagged" a little more - you need to play a little with flour - just a little ... I'll see (well, the leaven plays a role - I have an eternal one - already my own))))).

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