Whey Rye Bread

Category: Yeast bread
Whey Rye Bread

Ingredients

rye flour 320 g
wheat flour 1 grade 230 g
fermented rye malt 40 g
dry yeast 10 g
salt 7 g
sugar 15 g
vegetable oil 20g (2 tbsp. L)
boiling water (for malt) 80 ml
serum 330 ml

Cooking method

  • Pour boiling water over the malt, stir well and leave to cool.
  • Sift rye and wheat flour into a bowl, add salt, sugar, dry yeast. Mix everything, pour in slightly warmed whey, brewed warm malt and knead the dough. I kneaded with an ordinary hand mixer with dough attachments for about 8 to 10 minutes. It would be better, of course, with a dough mixer. It is possible in KhP, but I did not dare, because the dough is very thick.
  • Add vegetable oil at the end of the batch.
  • The dough turned out to be very tight, but almost did not stick to my hands after adding oil.
  • Cover the bowl with the dough with foil and leave in a warm place for 1.5 hours.
  • Then grease your hands with vegetable oil, shape a loaf of dough and put in a greased form (I have a L7 bread pan).
  • Leave for proofing for 30-40 minutes.
  • Preheat the oven to 230 degrees.
  • Bake the bread for 15 minutes at 230 gr., And then reduce the temperature to 190 and bake for another 45 minutes.
  • Here's a cutaway bread
  • Whey Rye Bread

Note

Output bread weight 945g.

NataliARH
Galina, what a "brick" is correct the most favorite shape of a loaf and gleams! Did you grease the baking field with starch? Thank you!
k @ wka
.
Quote: NataliARH
Galina, what a correct "brick" is the most favorite shape of a loaf and gleams! Did you grease the baking field with starch? Thank you!
Thank you.
No, not a starchy one. Pure water with a silicone brush.
It turned out to be surprisingly beautiful in appearance, and did not even burst
Albina
Galina, the bread looks very much like a store one. Everything is laconic and simple
Tumanchik
Thank you compatriot for the recipe! Albina is right - just a brick of the store! Very simple and easy! Be sure to bookmark!
Galleon-6
What a pretty
Galleon-6
Quote: NataliARH

Galina, what a "brick" is correct the most favorite shape of a loaf and gleams! Did you grease the baking field with starch? Thank you!

Why starch?
NataliARH
Galleon-6, sometimes after baking, grease with rye water + starch
Galleon-6
Wow, didn’t know, thank you very much
Mirabel
k @ wka, Galya! An absolutely gorgeous loaf! tomorrow my dough mixer will arrive, so I will have fun .. though I don't have malt ...
Another question, the problem of buying bread molds has ripened, I somehow managed with bricks for cupcakes, and now I want a couple of real ones. How much is this one of yours?
k @ wka
The form is designed for the weight of a finished loaf of 650-750 gr. And in size, if, then 220x110x115 mm.
But I got the weight of the finished bread 945 grams. Rye bread is denser and heavier in consistency. I haven't baked white bread in this form yet, but I think it will be easier.
Tumanchik By the way, I bought the uniform in Minsk. On the Komarovsky market
Mirabel
Galina, Thank you so much!
lettohka ttt
Bread Bomb !!!!! : girl-swoon: Thanks for the recipe! I will definitely try !!

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