Rye bread with cereal

Category: Yeast bread
Rye bread with cereal

Ingredients

Wheat flour 2 ¾ cups
Rye flour ¾ cups
Water (you can replace all or part of milk) 1 cup and 2 tbsp. l.
Salt 1 ½ tsp
Brown sugar ¼ cups
Butter 1 ½ tbsp. l.
Dry yeast 2 tsp
Bran 3 tbsp. l.
Rye flakes ¼ cups
Cumin seed (roasted) 2 tbsp. l.

Cooking method

  • (loaf 900 g)
  • 1 cup = 240 ml., 1 tbsp. l. = 15 ml., 1 tsp. = 5 ml.
  • Caraway was replaced with ground coriander, rye flakes - with oatmeal.

Cooking program:

Setting: "Whole grain", medium crust.

Note

I don't even remember where this recipe came from ... It seems not from this site. I just looked through all the recipes here, but I didn't seem to find anything like that. I apologize for the involuntary encroachment on other people's rights.


Rye_Bread.jpg
Rye bread with cereal
Olga Mikhailyuk
Improving the result: the other day I baked the same bread, only added 1 tbsp of water. l. (in total it turned out 1 cup and 3 tablespoons of water). The fact is that I added bran to the original recipe.For the first time, it turned out delicious, but a little heavy bread. And I love the airy crumb.

This time, the dough was kneaded right away and the flakes, combined with rye flour, did not scrape along the bottom of the bucket (like the first time). True, after the first batch I always turn on the cycle again - it seems to me that for such breads an extra 10 minutes. kneading will not hurt. The top of the bread sagged slightly The view is not entirely presentable, but the smell and taste ... The crumb has become airy, and the texture of the bran is felt so well ... Mmmmm, we now "sat down" on this bread for a long time. Just with butter, or without and with unclarified apple juice - an unearthly pleasure ...

I'm thinking now: whether to spit on presentability (slices of bread look quite good) and then do it on a cup and 3 tbsp. l. water, or experiment more (for example, not 3, but 2 1/2 tbsp. l.) - see how the kneading goes and, if anything, add more water ...

Be that as it may, I recommend to lovers of rye and bran ... I will post a photo of the improved version when I bake next time, and this is VERY soon (we just don't eat so much bread together. Even tasty and healthy).

lemur
we baked bread, really liked it, on the second day they slightly altered it - increased the amount of rye flour and rolled oats by reducing wheat flour. it turned out delicious and did not affect the rise.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers