Wheat-rye bread with cheese and Provencal herbs

Category: Yeast bread
Wheat-rye bread with cheese and Provencal herbs

Ingredients

Wheat flour 250 g
Rye wallpaper flour 150 g
Water 260 ml
Salt 1.75 tsp
Sugar 1.75 st. l.
Vegetable oil 1.75 st. l.
Dry yeast 1 tsp
Grated cheese
(I took Russian. rubbed on a fine grater)
2 tbsp. l.
Provencal herbs 1 tsp
Seasoning onion
(I tried it with garlic, it's also delicious,
but with onion is softer)
1 tbsp. l.

Cooking method

  • Size M, heat and Main mode (4 h)
  • and on Dieticheskiy (5 hours), the crust color is medium.

Note

I am a newly baked baker, only 10 days ago I tried the recipes from the instructions for my Panasonic, some from the forum. I try to experiment. I want to share my Yummy Wheat-rye. Mine swept him away in an instant! I hope you enjoy it too.

Photo Frenzy

Tamborén
I baked your bread on rye sourdough. I added paprika in flakes, Latplanta spice "Cosmic mix", basil, dill, dried oregano, I had dried onions, slightly smoked. It turned out to be a spicy bread, very tasty.
Thanks for the recipe!
Wheat-rye bread with cheese and Provencal herbs
Frenzy
I prepared it. There are nuances - the crust has failed ((I have a Mystery bread machine, there is no solution for 4 and 5 hours, I chose the longest 3.30. French bread mode. Added 3 tablespoons of grated cheese and 1 head of garlic. I will try again, the bread is delicious. I want to add more garlic and cheese, but on top - on a crust. I do not know whether he will fall from this or not, and in general is it possible to do so? The beginner herself.
Here is a photo that I got:
Wheat-rye bread with cheese and Provencal herbs
Wheat-rye bread with cheese and Provencal herbs
Admin

If the dough was made according to the author's recipe, then everything is normal.

The roof of the bread falls:
- a lot of liquid
- a lot of yeast
- the dough has stopped

Specify how much liquid you poured into the dough, most likely it was she who influenced the finished bread, the crumb is also very moist - next time, track the correctness of the food setting and the flour / liquid balance.
Most likely this is the reason for the failed bread.
Frenzy
Thanks for the answer.)
I suspect the mode is not suitable ((.
Today I tried again, because I liked the bread despite the appearance. Today I took 250 ml of liquid. From time to time I went to the bread maker and looked. Towards the end, the roof fell down again (. Next time I will try to reduce the liquid again. When it works out, and I hope so, I will provide a report)
Since I'm just learning, I myself try not to experiment and not deviate from the recipes given.
lega
Quote: Frenzy

Thanks for the answer.)
I suspect the mode is not suitable ((.
Today I tried again, because I liked the bread despite the appearance. Today I took 250 ml of liquid. From time to time I went to the bread maker and looked. Towards the end, the roof fell down again (. Next time I will try to reduce the liquid again. When it works out, and I hope so, I will provide a report)
Since I'm just learning, I myself try not to experiment and not deviate from the recipes given.

Ksenia, write in your profile the brand of your HP, it will be easier to help you ... How do you measure flour? Libra?
Frenzy
Thanks for the help and advice))
In my profile, I already have a Mystery 1202 bakery.
I measure the flour with a measuring cup.
I read the forum and sat. I found somewhere the thought that if the bread is very leaky, then there is a lot of liquid, and I have a lot of holes))) Most likely Tatyana is right - it will be necessary to reduce the amount of liquid and increase the flour.

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