Rye bread with bran and cereals on kefir

Rye bread with bran and cereals on kefir

Category: Yeast bread

Ingredients
Rye flour	2 cups
White flour	2 cups
Rye flakes	3 tbsp. l.
Flakes	3 tbsp. l.
Bran	2 tbsp. l.
Wheat germ flakes	1 tbsp. l.
Strong tea	125 ml
Kefir	375 ml
Salt	1 1/2 tsp
Brown sugar	1 tbsp. l.
Liquid honey	1 tbsp. l.
Mustard oil (if you want a stronger bread flavor instead of olive third art. l. mustard)	2 tbsp. l.
Olive oil (combined with 2 oils, the aroma is softer)	1 tbsp. l.
Dry yeast	1 1/2 tsp
Dry potato flakes	3 tbsp. l.
Panifarin	5 tsp
Agram	2 tsp
Dry malt (if you want a rich dark color - 3 tbsp. l.)	1 1/2 tbsp. l.

Cooking method

• Mode - Rye bread

Note

Yesterday I experimented on the basis of the Borodino bread recipe, which was handed to me on a green leaflet at the House of Bread. I liked the result, however, it turned out rather gray than brown bread, but very tender and aromatic, although I did not use spices in this recipe.

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Alexandra, you can ask a couple of questions ... And without waiting for an answer, I ask:
1.2 Art. l. Bran "Nordic" - what is it (wheat, rye, oat)?
2.1 Art. l. germ flakes of wheat - absent, what is the best replacement?
3.125 ml. strong tea - how many bags (well, or spoons, if leaf)?
Well, she asked me to answer a couple of questions, but she asked three ...

What kind of cup do you have? I want to try

Alexandra, you can ask a couple of questions ... And without waiting for an answer, I ask:
1.2 Art. l. Bran "Nordic" - what is it (wheat, rye, oat)?
2.1 Art. l. germ flakes of wheat - absent, what is the best replacement?
3.125 ml. strong tea - how many bags (well, or spoons, if leaf)?
Well, she asked me to answer a couple of questions, but she asked three ...

Krosh,

Nordic I had 3 types of bran (it seems wheat, rye and oat) - ready mix

Germ flakes can be replaced with an extra spoonful of bran, or whole grain flour. And I recently spied on the recipe from Admin and bought myself a RYE-WHEAT CROP Belovodye. There are germinal flakes and bran there. You can go to her.

I brewed 2 bags of Greenfield Ceylon in a large cup and insisted until cool. Correspondingly 125 g - one sachet. Or a teaspoon of leaf.

Ask, ask if anything

What kind of cup do you have? I want to try

At the time of creating the recipe, the cup was from Panasonic 253, that is, 240 ml

It seems to me that the volume of the cup is not so important as the fact that all products are measured with the same cup.
Well, in 255 Panas, the cup of course is too big

I also love more in grams.
But in this recipe, basically everything is spoons. Measuring spoons from cotton

But then it's even easier.
1 cup rye flour = 130 g.
1 cup wheat = 150 g

That is, in the recipe, you need to take 260 g of rye and 300 g of white flour.

Good luck in baking this bread!

Alexandra, thanks! I'll bake it tomorrow, I also have rye-wheat semolina (otherwise I won't find any use for it). Painfully, I liked the color of your bread, mine, as with malt, is so very dark (I usually don't put less than three tablespoons of malt, and why is I stuck on this figure?). And yours has such a beautiful color, not much, not a little, just the golden mean).I'll try to repeat it tomorrow. Yes, I almost forgot to ask, do you brew malt, or do you fill it dry?

Krosh,

I don't brew malt. You can even do with one spoon for a pleasant beige color.

In this recipe, I have not tried the grits, but I think it will do.

In one of the recent village breads (with seeds), I used it along with the bran.

I fried both the bran and semolina slightly in a dry frying pan - the smell then, well, very tasty, and when baking the bread itself.
The still-roasted bran with nibs lends a golden color even without malt to gray bread.

I baked this bread for the first time a few months ago! This is the second, only recently I learned to insert pictures, I decided to show it to everyone. This bread with dry kvass.

Alexandra, I would like to thank you for the recipe for this bread. He always turns out to be handsome, tall, magnificent. (y) I often bake it now, it is a huge success with my household! Thank you!

Crumb, good health!

For a change, try adding dried fruits to it in large pieces - dried apricots, apples, pears, peaches, prunes - so that there are multi-colored pieces.

Or another option - nuts (walnuts or pecans) and dried berries (cranberries or cherries)

I also wanted Borodinsky, put it and wait for the result. Has risen well for such a rye in composition.

Om-Nom-nom