Wheat-rye "Polish Bread" with caraway seeds (bread maker)

Wheat-rye "Polish Bread" with caraway seeds (bread maker)

Category: Yeast bread

Ingredients
(1 h = 250ml)
Peeled rye flour	2 cups
Wheat flour	2 cups
Caraway	2 tsp
Salt	2 tsp
Fresh yeast	25 g
or active dry	1 p. (7 g)
Milk	almost 2/3 (160 ml) cups
Honey	1 tsp
Water	almost 2/3 (160 ml) cups
Sunflower seeds (I have not used)	2 tbsp. l.

Cooking method

• In a bowl, combine flour with caraway seeds, salt and seeds. In a cup, mix milk with yeast and honey. If you are using active dry yeast, then the yeast mixture should be set aside until the cap appears.
• Make a hole in the flour and pour out the yeast and water, raking the flour from the sides to knead the dough. Knead for 8-10 minutes with your hands or 5 minutes with a mixer, hook attachment. The dough should be smooth and elastic.
• I discarded all these preludes, put all the ingredients in the bucket, except for the seeds, set the "Rye (dough)" mode. When kneading, the stove began to hum, the dough was very steep, I had to add water (then I rubbed the insides for a long time) So when laying down, you can safely increase the amount of water by 80 ml.
• Place the dough in a greased bowl, cover the bowl with plastic wrap and place the dough in a warm place until it doubles in size, 1-3 hours. Since this stage took place in HP, I took out the finished dough and proceeded to the next
• Lightly crush the dough and form an oval loaf. Put on a leaf greased with butter and sprinkled with rye flour. Cover the loaf with oiled wrap and leave in a warm place for proofing, for about 1 hour or until it doubles in volume. With a razor or a sharp knife, make two longitudinal cuts on top of the roll, about 2 cm from each other. Sprinkle with rye flour.
• Bake in an oven preheated to 400F (200C) for 35 minutes or until a dull sound appears when you tap the bun with your finger. Cool on a wire rack.
• In my oven, 160 degrees was enough (convection mode).
• The bread came out noble, the only thing is that the dough strives to take the form of a pancake, not a loaf, so next time I will bake in the form. Then I'll post a photo

Time for preparing:

35 minutes

Cooking program:

400F (200C)

Note

Recipe with Jazzed cook text in the original, with my comments

[Lolo]

Lolo tell me, should the amount of liquid be 160 + 160 + 80?
Spaisbo

In the original recipe, water + milk in the amount of 320 ml, if during kneading it seems to you that the dough is too dense (everyone has different flour), then add a little water. I had to add 80 ml, you may have less.

Lolo, why did they bake in the oven and not in the bread maker?

Tosha, I proceeded from the original recipe, besides, I love rye bread in the form of a loaf. Probably, you can bake in KhP, but to be honest, I have not tried it.

Today I baked this bread in a mold (an ordinary glass bowl with a lid for microwave). He heated the mold together with the oven, put the formed bread into it, baked it under the lid for about 20 minutes, then removed the lid.
It turned out such a loaf

And here is my "brick"
I added more flaxseeds and whey from the baby curd.



Weight 790g. The taste is excellent, the crumb is baked. Thanks for the recipe