Wheat-rye on dough (oven)

Category: Yeast bread
Wheat-rye on dough (oven)

Ingredients

Dough:
Fresh yeast 5 g
Peeled rye flour 140 g
Water 200 ml
dough:
All dough
Wheat flour 260 g
Salt 1.3 tsp
Sugar 1.5 tbsp. l.
Sunflower oil 2 tbsp. l.
Ground coriander 1 tsp
Kvass wort 1 tbsp. l.
Whey (with wort) 100 ml

Cooking method

  • Dissolve yeast in water and mix with flour. Keep in a warm place for 3 hours.
  • I did a batch on the Pelmeni program.
  • She formed a loaf and into shape. Proofing for 2 hours.
  • Then bake in the oven for 20 minutes at 200 0C, 25 minutes at 180 0FROM.

Note

It turned out to be an excellent, delicious bread. No crumbs when slicing!

moby
LaraN, thank you for the recipe.
I was thinking what kind of wheat-rye bread to bake and settled on your beautiful bread.
The recipe only used 1.5 tsp. dry yeast, potato broth and aged kefir.
The result speaks for itself ... I've never had such a rise ... Wheat bread has never grown like that!
And here I grew up so much during baking! I went up under the very top wall of the oven, so that the roof came out a little grubby.
I spent 1 hour proofing, because in my form the bread has grown a lot during this time. And in the oven ... Well, see for yourself ... I baked for 10 minutes at 230 degrees, 30 minutes at 190 degrees.
I suspect that the point is in potato broth and kefir ...
Wheat-rye on dough (oven)

Wheat-rye on dough (oven)
Admin
Quote: moby


I suspect that the point is in potato broth and kefir ...

You are correct in your suspicions

Potatoes and kefir (especially old ones) have a lifting force, and besides, rye flour loves lactic acid bacteria
moby
Admin, of course, I thought that kefir and potato broth could contribute to the rise, but so much ... For me, this is a huge surprise.
Admin
Quote: moby

Admin, of course, I thought that kefir and potato broth could contribute to the rise, but so much ... For me, this is a huge surprise.

Take a walk through the section Bread is the head of everything, you will make many more discoveries for yourself
LaraN
Moby, fantastic !!! Super bread!
I think you can even put less dry yeast, about 1 tsp.
moby
Yes, when I went to the oven ten minutes after being sent for baking, I sat down
It turned out reactively
moby
I prepared this bread again. Used this time 1h. l. dry yeast, whey and molasses instead of sugar. The bread, like last time, turned out to be large and lush. Proofing this time for me was 1.5 hours. Light in weight.
Since I really liked the taste, I will continue to cook. Only next time I want to have 0.5 tsp. try dry yeast. And there, maybe they will not be needed at all, this yeast? I will do everything on aged kefir. Well, I'll do it strictly according to the recipe. I will choose the best option for myself. It seems to me that the dough on rye flour also plays a role. Exactly volume adds!
Wheat-rye on dough (oven)
Wheat-rye on dough (oven)
Wheat-rye on dough (oven)
LaraN
Beauty!

Quote: moby

Only next time I want to have 0.5 tsp. try dry yeast. And there, maybe they will not be needed at all, this yeast?

Try it. I only used 5 grams of fresh yeast, which equates to about 0.75 tsp. dry. Less yeast is better (I think)
oriana
Something went wrong with me from the very beginning ...
I made a dough with potato broth with yeast and flour. Two and a half hours stood, covered with bubbles and opal, it seems ready.
I started to knead in HP using the "pasta dough" mode, poured the dough into the bucket, added the rest of the ingredients, the kneading began - the dough was liquid, it did not roll up into the bun, I added flour, exactly 100 grams (50 wheat + 50 rye), it turned out a bun.
I took it in my hands, the dough is somehow not familiar, not elastic ... I put it in the oven for proofing in the form ... I have no hope for a good result ...
What did I do wrong? When kneading in HP, what should be the dough from the set of products that is given in the recipe?
P / S An hour and a half has passed, the dough has risen to the full height of the form and rises by 1.5 cm above it. In half an hour I'll start baking.
Admin

According to the ratio of wheat and rye flour, it turns out wheat-rye dough, and the rules of the bun and kneading for it are like wheat dough, but a little softer. The dough will be slightly sticky as it contains rye flour.

An example of such a batch, see here Gingerbread man made from wheat-rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
oriana
Quote: Admin

According to the ratio of wheat and rye flour, it turns out wheat-rye dough, and the rules of the bun and kneading for it are like wheat dough, but a little softer. The dough will be slightly sticky as it contains rye flour.
Yes, it was something like that ... it is not clear why I had to add additional flour ... so the bun would never have been kneaded!
I pulled out the bread from the oven, of course not such a miracle as in the photo above, but they also did not hit the face in the dirt! Quite tall and ruddy.
I'll have to try again!
Thanks to the author))))
Admin

The amount of flour in the dough depends on its moisture content

oriana
Today I repeat the recipe ... they ate the bread for today ... Delicious, probably ...
moby
oriana, show me how you get it. I can't get my hands on this recipe, it takes a long time to prepare.
oriana
It turned out (I have a fotik for repair), exactly like in the first photo from the author!)))))))
My second "swim" turned out to be more successful, now I will often bake it, my family loved it!)))))
And as for taking a long time to prepare, it just seems like that. We made the first dough-dough and go about your business, then we made a home for proving and go about your business again, I don't even notice the time that he is parting with household chores.
Try it, the recipe is worthwhile!
Admin

Congratulations!
LaraN
Quote: oriana

It turned out (I have a fotik for repair), exactly like in the first photo from the author!)))))))
Congratulations! I'm glad you did it! Bake and eat to your health!
Lozja
Thanks to the author for the delicious bread! Yesterday I cooked, there was no whey, I mixed kefir with some water. Instead of wort - malt. Coriander did not give almost, literally sprinkled a little. I love coriander, I sprinkle it in almost all dishes with all my heart, but for some reason I don't like bread with coriander. In general, I'm not a fan of Borodino bread, as it turned out.
Despite all my changes, the bread turned out to be very tasty! I baked similar breads with rye sourdough, this bread reminded me of them. She baked for almost a year until she accidentally killed the leaven. I will wait for the warmth - I will grow again.

Thank you!
LaraN
Lozja, to your health!
Kras-Vlas
LaraNThank you for the delicious bread! I made dough on potatoes. broth, instead of whey - old activia, without coriander:
Wheat-rye on dough (oven)

Wheat-rye on dough (oven)

Very soft and fragrant bread! We liked it!
LaraN
Olga, the bread is airy, beautiful. Eat to your health!
nakapustina
LaraN, baked your recipe bread on Saturday. I baked in a cast-iron cauldron, for the first 10 minutes with the lid closed, which is probably why the crust turned out to be thin, the bread is very lush. Thank you

Wheat-rye on dough (oven)

and cut

Wheat-rye on dough (oven)
LaraN
Natalya, the bread is handsome!

To your health!
Second
Yes, the bread rises well. I slightly adjusted the recipe for myself.

Dough:
Yeast 1.5 tsp
Peeled rye flour 140 g
Water 200 ml
dough:
All dough
Wheat flour 260 g + a tablespoon with a slide
Salt 1.3 tsp
Sugar 1.5 tbsp l.
Sunflower oil 2 tbsp. l.
Ground coriander 1 tbsp l.
Naturin 1 tbsp. l.
Sparkling water 100 ml
🔗
🔗
LaraN
Second, Beautiful bread!
What is naturin?
Second
In order not to bother with malt, which must first be dissolved in warm water, they came up with a dry mixture. Naturin is a roasted malt flour.
vesnal
Good recipe, we will repeat
Wheat-rye on dough (oven)

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