Wheat-rye bread with oatmeal and cold dough mayonnaise

Category: Yeast bread
Wheat-rye bread with oatmeal and cold dough mayonnaise

Ingredients

Fresh yeast 9 g
200 ml of potato broth +
200 gr buttermilk or kefir +
1 table. a spoonful of kvass wort +
milk = 400 ml
Molasses (honey) 1 table. the spoon
Gluten (Panifarin) 1 table. the spoon
Dry leaven 2 table. spoons
Instant Oatmeal 50 g
Mayonnaise (I have homemade) 50 g
Whole grain wheat flour 100 g
Spelled flour (regular white) 100 g
Rye flour 200 g

Cooking method

  • Crumble yeast to the bottom of a bucket, pour in liquid, add molasses or honey, flour, gluten, sourdough, mayonnaise, oatmeal. Knead the dough in the "kneading" mode. The gingerbread man at the beginning of the batch is slightly elongated, but it is dry under the mixers!
  • Put the dough in the refrigerator for 12 hours (!). I put the HP directly in the bucket, covering it with a plastic bag. The dough should rise by half. After 12 hours, knead the dough, let it rise again in a warm place (oven at 30 °, about 2 hours) and bake either in the oven at 180 ° or in HP in the "baking" mode.
  • I baked in the oven.
  • This is not a short bread, I have a very large shape!
  • The bread is fine-porous, very elastic and tasty!
  • Wheat-rye bread with oatmeal and cold dough mayonnaise


Crochet
Stelochka
And salt according to the recipe is not at all, at all? Now I put this bread, dry yeast poured 1.25 tsp, now I'm thinking, not much / not a little?
Stelochka, and the volume of your form can not tell?
Stern
Tiny, I did not add salt, the salt in the mayonnaise was enough for me.
With yeast, in my opinion, just right!
And now I will measure the shape.
Bottom 23x11.5 cm
Top 26.5x15 cm
Depth 10.5 cm
The form is large, deep.
Crochet
Stelochka
Thanks for your answer dear!
P.S. Special thanks for the size of the form, I have the same!
Stell, I can't tell from the photo, did you cut the bread or did he choose to burst?
Stern
He decided himself, he didn't ask me! The crack is small and very tasty!
Crochet
Stelochka
Thank you dear for this (as well as for all the others) recipe! Very ... well, just very tasty bread !!! Mine began to break off (for some reason it always tastes better for them to break off) the bread was still warm, by the time it had completely cooled down and could be turned into slicing, there was practically nothing to cut ...
emosolova
Hello, what is dry leaven?
I don't have one ...
What can be replaced?
Stern
Hello!

Dry sourdough is agram or extra-r.
Crochet
Quote: emosolova

Hello, what is dry leaven?
I don't have one ...
What can be replaced?
emosolova
Dry sourdough is added to the bread to add sourness, so if you want to get bread "with sourness" feel free to add: lemon juice, apple cider vinegar or just diluted citric acid, just do not forget to reduce the total amount of liquid in the recipe by the amount of lemon juice / vinegar.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers