Wheat rye bread with fruit yeast

Category: Yeast bread
Wheat rye bread with fruit yeast

Ingredients

Pre-enzyme (dough)
fruit yeast 110 gram
wheat flour 1 grade 110 gram
honey 1 tsp
Dough
pre-enzyme (dough) whole
wheat flour / grade 285 gram
peeled rye flour 50 grams
wheat bran 30 grams
sea ​​salt 9 gram
water 200 grams

Cooking method

  • Pre-enzyme (dough)
  • Dissolve honey in yeast, add flour, mix.
  • Cover with foil with holes and place in a warm place with a temperature of up to 30 degrees.
  • The ascent process can take from 8 to 16 hours. I had 16.
  • Dough.
  • Kneading was carried out in KhP on the "Dough" mode (5 * 5 * 10).
  • Add all ingredients except salt.
  • After 5 minutes of mixing, add salt.
  • Wheat rye bread with fruit yeast The dough is very soft, sticky, moist.
  • We work with the dough with oiled hands.
  • Stretch-fold and ferment. Fermentation for 180 minutes. Stretch-fold for 30, 60 and 120 minutes.
  • Wheat rye bread with fruit yeastWheat rye bread with fruit yeastWheat rye bread with fruit yeast Dough at all stages of fermentation.
  • Form bread of any shape. Sprinkle well with flour. Place in the basket, seam side up. Cover the basket with a linen towel, sprinkle with flour.
  • Cover with a bag and refrigerate for 12 hours.
  • We get it. Proofing at room temperature for 3-3.5 hours.
  • Turn over onto paper, make cuts.
  • We bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • We remove the cap, lower the temperature to 180-190 degrees and bake until tender. I still have 15 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Wheat rye bread with fruit yeast
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

7 o'clock

Cooking program:

HP, refrigerator, oven

Note

I really love these "torn" bread. Although this is not entirely correct. If you want a smoother bread, then increase the proving time. I stood for 3 hours. But you also need to look at the temperature in the house.
The bread is delicious. Without the slightest hint of sourness, which is typical for breads with fruit yeast and sourdough on them. Although anything can happen. Crispy crust, which is abundant, breathtaking aroma and rich taste. Fantasy bread. Recommend!

Sedne
Oh, what cool photos you have all the time, you just wanted bread.
Babushka
Angelathat no bread is a masterpiece! I adore!
🔗
ang-kay
Svetlana, Tatyana, Thank you, my darlings. Help yourself)))
Svetlenki
Angela, handsome bread! I can guess the aroma, no, aroma, of this bread after folding and cold proofing in the refrigerator. The gluten is well developed, so the dough kept such bubbles inside! Awesomely beautiful. The crust is fine.

I have a question about proofing in a basket (including refrigerator). They put the dough, put it in the refrigerator, then took it out. See how it rose? Are we waiting for a total increase of twice or one and a half times? You won't get attached to time ...
ang-kay
Sveta, Thank you. I tried to.
Quote: Svetlenki
They put the dough, put it in the refrigerator, then took it out. See how it rose? Are we waiting for a total increase of twice or one and a half times? You can't get attached to time.
It almost doesn't rise in the refrigerator, but I have +3 there. You take it out and follow it, as usual from the total increase. And you try it with your finger.
paramed1
Angela, well, without looking at the author, I realized that it was you! How beautiful they are! It is immediately clear that you really like the baking process, and the bread responds in kind to you! And again I look at your beauty, my legs run to the kitchen, and my brain stops them and says loudly: who will be there ?! We have drastically reduced the consumption of bread, and I really want to repeat your recipes ...Well, at least I'll love it!
ang-kay
Veronica, Thank you so much. I love baking bread. If I don’t bake for several days, then I go sick. But that rarely happens.
Loksa
Angela, I also immediately recognized the "handwriting of the master" such masterpieces are a pity! at least sit side by side, admire!
Inusya
Angel, I read it and I have a question - fruit yeast - where is it to look? What is IT?
And then the recipe doesn't have a single gram of water, so it was originally something very liquid, right?
Why am I asking, they gave me a sourdough in a jar, which you can not feed for a long time (flour-water-honey). It's like pancake dough, well, maybe a little thicker. I already baked on it, fed it and at night in the warmth, in the morning kneading. Now it's in the refrigerator.
So I think, you can make your bread on it, well, at least approximately?
Now I took it out, added flour-water-honey. And warm until the morning. But I have a leaven density like pancakes.
Or will the dough with the main kneading, without water, be just fine in density?
I think, what do you say? Well, or send it to hell ...
ang-kay
Oksana, thanks for stopping by for bread.
Quote: Inusya
I have a question, fruit yeast, is this where to look?
Inna, fruit, liquid. Don't you know yet? You can read briefly with me here... In the same thread there is a link to the topic of Tanya-Admin and and here... Here the topic is very developed.
Quote: Inusya
Otherwise, the recipe doesn't have a gram of water,
There is water, I added. Thank you for reading carefully.
Quote: Inusya
you can make your bread on it, well, at least approximately
Inna, sure you may. Is it 100% moisture? Dough (pre-enzyme) - the same sourdough with 100% moisture.
Quote: Inusya
Or send it to hell ..
I'll send ... read about yeast.
Inusya
Quote: ang-kay

There is water, I added. Thank you for reading carefully.

.. Dough (pre-enzyme) - the same starter culture of 100% moisture

So I still think ...

ABOUT! Then I already have 100% leaven. Exactly the same fluidity as your link and Lyuda's! ..
Karoch, fed, sent to the spirit. 30 degrees, tomorrow I will try to pile.
stanllee
Well Angela, well the craftswoman. I always follow your new products. I write very rarely, but it doesn’t mean that I don’t like it, it’s not always possible to find the words that I AMAZED worthily.
Rada-dms
You can go crazy with such a crust, thanks for another gorgeous recipe, Angela! Happy Baptism!
ang-kay
Maryana, Olenka, Thanks for the kind words. Always glad to see you.
Quote: Inusya
So I still think ...
Quote: Inusya
Karoch, fed, sent to the spirit. 30 degrees, tomorrow I will try to pile.
Thinking !!!! Waiting
lungwort
Angela, you can even recognize your recipe just from a photo. What a wonderful bread, amazing cuts, wonderful crumb. You look at the photo and you just want to repeat it. It is a pity that there are not many components yet. Although it may be for the best. The remains of the Polish rolls are still in the bread bin and the dough for pies is waiting in the wings in KhP.
ang-kay
Natasha, Thank you. If you want to repeat, then you need to do it.
Wildebeest
ang-kay, Angela !!!!!! Awesome bread.
ang-kay
Sveta, Thank you. Hope the recipe comes in handy someday.
NAR
well, well. crsten
Wildebeest
Quote: ang-kay
Hope the recipe comes in handy someday.
I'm not doing fruit yeast right now, but if I feel like it, then ..... definitely.
ang-kay
Nara, thank you for rating
Musenovna
I baked this delicious bread. A very good recipe. I hope to continue experimenting on the railway.
Question: is it possible to keep bread in the refrigerator for longer than 12 hours ?!
ang-kay
Katerina, thanks for the tip. If the dough behaves normally, does not change, then you can. I have recipes with daily standing.
Zhannptica
I chose !!! Hurrah!!!
ang-kay
Try it. Good. Only release the big bubbles.
Zhannptica
Uh-huh, I just feel that my taste !!
I didn't even go to look further. I will do it slowly, I have a small jar. For a while. But I already put two more
ang-kay
You feed these. They get stronger. We must supply yeast for ourselves. And then three months are not fed.
Zhannptica
Do you need to add fresh fruits to the existing fruits? And you can pour more into the jar, right?
ang-kay
Quote: Zhannptica

Do you need to add fresh fruits to the existing fruits? And you can pour more into the jar, right?
How much yeast is cast, so much is added. You add sugar and you can throw in the fruit.
Zhannptica
I bet on honeysuckle, but it is no longer there. I was the tundra and thought that only it could be put further. And Lena Kamch read that she adds dried apricots
ang-kay
You add everything that is at hand. not necessarily what I bet on. You can raisins, dried apricots. Not important. Even a banana peel.
Zhannptica
So I need more, so that, for example, there is enough for wheat and for rye. It's just that I'll drink more water and wait a couple of days to recover, right? And I started new jars, on strawberries and dried apricots separately
Tundra


Added on Tuesday 28 Jun 2016 03:48 PM

Thank you friend!!!!!!
ang-kay
Bet the bank, and that's all.
Zhannptica
And again he !! I'll walk the beaten track
ang-kay
Jeanne, if you like, then what to change?
Zhannptica
I put it)) I threw the raisins and a spoonful of buckwheat honey


Added Wednesday 12 Oct 2016 7:50 PM

Wheat rye bread with fruit yeast
ang-kay
Jeanne, handsome man bread. I also like raisins. You have to bake it yourself. Only yeast has already been translated. I'll try with sourdough)
Zhannptica
ang-kay, and I, according to your advice, add and pour into the jar
ang-kay
And I stopped. But I used them almost all summer. Maybe I'll give you something to feed.
Zhannptica
ang-kay, as they say ..., a shoemaker without ..))))))) although you will bake bread out of thin air

of course I overslept

ang-kay
I'm more of a leaven. Yeast is like that, sometimes.
Nuttison
ang-kay, ooooooo ..... What shape .... what a crust ... what a crumb. Well you have to be so perfect !!!!!!! I can't do it without a form. Kneading ... kind of thick. And it will stand until it comes up --- it spreads! And with cuts, I am not very ... But I'm looking!
ang-kay
Nuttison, everything will definitely work out.
Nuttison
I strive for this !!!!!
Weigela
ang-kay, Angela, I'm a novice baker here, I read a lot, but of course I couldn't read everything ..... Maybe the question is stupid, but - bake under a hood, what is it under? And yet, is it necessary to put it in the oven on a stone? I haven’t come across this either, I don’t even know how it looks .... Will a regular baking sheet work?
ang-kay
Alevtina, oven under the hood, this means oven under the hood. Any metal, earthenware or glass container under which bread is placed can act as a hood. If there is no stone, then today answered here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=497985.0
The stone gives an even heat and "burst" to the dough. The bread is baked evenly. The hearth bread is because it is baked on the hearth. Since we now have not ovens, but ovens, then this very "under" replaces a stone or something like that.

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