Wheat-rye bread with pear

Category: Sourdough bread
Wheat-rye bread with pear

Ingredients

Opara
wheat sourdough 100% moisture active 42 grams
peeled rye flour 100g
water 100g
grated pear with peel 150 grams
Dough
dough all
wheat flour / grade 250 grams
fine rye flour (peeled) 140 grams
ripe grated pear 90 grams
apple cider vinegar 6% 0.5 tsp
salt 10 grams
water 90 grams
brick shape L7

Cooking method

  • We put the dough 12-16 hours before kneading the dough.
  • Mix the starter with water.
  • Add flour and grated pear. Mix all.
  • Cover and leave in a warm place.
  • Dough.
  • Load the dough into the bread maker's bucket. water, salt and vinegar. Stir.
  • Add flour and pear.
  • Turn on batch mode.
  • We knead for 10 minutes.
  • Wheat-rye bread with pear The dough is viscous, sticky.
  • Turn off HP and leave the dough for 30 minutes.
  • Transfer to a greased form with wet hands or a spatula.
  • Smooth with a wet spatula.
  • You can garnish with a slice of pear or sprinkle with seeds.
  • Cover. allow to distance until the dough has doubled (60 minutes to 90)
  • Bake in an oven preheated to 240 degrees for the first 15 minutes with steam.
  • We remove the steam, reduce the temperature to 180 degrees and bake until tender.
  • The total baking time is 45-50 minutes.
  • We take it out of the oven, take it out, let it cool, cut it and enjoy.
  • Here's what happened in the end:
  • Wheat-rye bread with pear
  • Wheat-rye bread with pear
  • Wheat-rye bread with pear
  • Wheat-rye bread with pear
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3 hours

Cooking program:

HP, oven

Note

Delicious, aromatic bread with moist crumb and sourness. The recipe was spied on the Flour forum by Natali06. I changed the ratio of flour (swapped the amount of rye for wheat) and took wheat sourdough, not rye. Recommend.

Tumanchik
hold me seven!!! is it bread?
MariS
Wow, it took my breath away! Angela - what creativity, smart girl! This one on the table will be more beautiful than a cake.
ang-kay
Tumanchik, Marinka, thank you, dear ones for the praise. Bread, of course bread!
Tumanchik
Quote: ang-kay
Bread, of course bread!
yes it's pie! real pie!
ang-kay
Tumanchik
Quote: ang-kay

want...
Premier
Yeah! No one will even look at the cake after such a bread!
velli
Angela, This is some kind of wonderful miracle, not bread! You are just a sorceress! It is not given to everyone to bake such bread, especially to taste it.
Gala
Quote: MariS
on the table will be more beautiful than cake
Quote: Premier
Nobody will even look at the cake after such a bread


I have no words!

ang-kay
Olga, Valyusha and Galochka!Thanks for taking this recipe.
Quote: Premier
On the cake
I would watch and not only
Quote: velli
not everyone is given
Everyone, I'm sure of it.
Quote: Gala
words!
Albina
Angela, wonderful bread-cake If you bake this, then it will be a pity to cut
ang-kay
Albina, of course it doesn't look like cake to taste. And outwardly, you know better. Thank you)))
Albina
Angela, naturally outwardly The taste of bread, especially homemade, is sometimes better for me than any cake. For example, I perceive black bread with butter and grated currant jam better than any cake, and even with delicious tea
ang-kay
moleka
when kneading the dough it is written: "load dough, water, salt and vinegar ..."
Question - how much water? (Not specified like)
ang-kay
moleka, thanks for your attention. Water 90 grams. Now I will ask the moderators to correct the recipe.
moleka
Since I discovered this already during the kneading process, I added about 200g to my experience. True, I did not have the second pear (90g) in the dough, and I replaced it with the remains of apple jam.
Everything worked out.
Thanks for the recipe, we have already tried your cake-bread.
ang-kay
moleka, well, I'm glad that happened.Thanks for "thanks.
Viki
Quote: ang-kay
correct the recipe.
Everything is ready.
ang-kay
Vika, thank you dear!

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