Mixed bread in a sourdough bread maker

Category: Sourdough bread
Mixed bread in a sourdough bread maker

Ingredients

Leaven 200g
Rye flour 200g
Wheat flour 200g
Salt 2h l.
Sugar 1 st. l.
Oil 25g
Milk 270ml

Cooking method

  • Author's words

  • 400 gr. Mehl Type 405 (I used white and whole grain spelled, as well as rye flour)
  • 200 gr. Weizensauerteig (sourdough was from spelled)
  • 1 TL Salz (salt - 1 tsp)
  • 1 TL Zucker (sugar - 1 tsp)
  • 25 gr. Butter oder Schmalz (took vegetable oil)
  • 270 ml Milch (took 250 ml of water instead of milk)

  • Brotbackautomat Programm: Normal, kleine Teigmenge. I chose not the main program, but "French bread" (6 hours), as advised on the site. However, this program was not enough for my bread to rise, so almost before baking, I turned off the program and gave another 1 hour to rise the dough, and then turned on the "Baking" program for 1 hour.
  • While kneading the dough, I had to add more flour so that the dough gathered into a kind of "kolobok" (the dough was still softer).

  • my comments.
  • I used only rye and wheat flour, 200g each
  • Salt 2 tsp
  • Sugar 1 tbsp. l.
  • 250 ml milk

  • First 5-7 minutes in the "pizza" mode, then the "French" mode

Note

I baked this bread according to the Galka-galka204 recipe.
Not sour at all, very tasty, juicy bread. One of the most successful recipes for HP

Summer resident
I bake similar bread regularly. First, I knead the pasta dough for about 30 minutes. , then in French mode, only immediately after kneading I take out the spatula. Bread without deboning has time to fit well.
Julchen
Quote: Summer resident

I bake similar bread regularly. First, I knead the pasta dough for about 30 minutes. , then in French mode, only immediately after kneading I take out the spatula. Bread without deboning has time to fit well.
Please tell me, right after what kind of kneading should you take out the paddle, after kneading in the French mode, or are we already turning on the French mode without the paddle? thanks in advance
Lesena
that is, I understood correctly that you prepared this bread without adding sourdough?
I also had a question, remove the scapula immediately after the dough is kneaded, then spreading, and after baking?
Suslya
No, the Pear was baked with sourdough.
The paddle is retracted in French mode after kneading, thus increasing the proofing. And then the hole in the "ass" will be neat.
Lesena
Quote: Suslya

No, the Pear was baked with sourdough.
The paddle is retracted in French mode after kneading, thus increasing the proofing. And then the hole in the "ass" will be neat.
... and then the hole in the "ass" will be neat. Well said
it means that only the amount of milk has changed in this recipe.
Rye-wheat bread does not need after kneading, yet in a kneading?

Evans
Super bread! Made it on whey with sunflower and pumpkin seeds. It turned out very tasty !!! I made kneading on "pizza", then the dough came up for 2-3 hours, then it was baked for 1 hour 15 minutes in a bread machine.
Krasnoyarochka
GruSha, I understood correctly that according to this recipe, after the first rise of the dough, kneading is not needed, bake right away?
M @ rtochka
So I would also clarify.
Mix on Pizza, then turn on the French mode. I have HP Panasonic, in it at the beginning of the mode the temperature is equalized, then kneading, lifting, kneading, lifting, baking.
So pull out the spatula after kneading? Or after a workout? The idea is bread without yeast, it takes a long time to rise. That is, the spatula would be pulled out after kneading. But then, during the kneading, will the spinning pin interfere
And then the recipe is very tempting, yeast-free, but in HP
Nadushka_Sh
The bread is delicious, it rises well even on a 4-hour mode.I added a little flour to make it look like a bun. Just a little, otherwise the roof will crack.

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