Black bread with red pepper (bread maker)

Category: Yeast bread
Black bread with red pepper (bread maker)

Ingredients

Wheat flour Sokolnicheskaya 290 g
Rye flour Nastyusha 150 g
Sour milk 300 ml
Apple cider vinegar 6% 1 tbsp. l.
Salt 1.5 tsp.
Sugar 1 tsp
Vegetable oil 3.5 tbsp. l.
Dry yeast PAF 1 2/3 tsp
Granulated coffee 1 tsp
Cocoa 1 tsp
Basil dry 0.5 tsp
Onions (dried myself) 2 tbsp. l.
Dill 1 tsp
Honey 1 tbsp. l.
On the whistle:
Garlic (dried by itself) 2 cloves
Ground seeds in a mortar 1/3 tsp
Red pepper (powder) 1/3 tsp
Cardamom, ground in a mortar 1 tsp

Cooking method

  • Baking for 3 hours 50 minutes on my stove, my regime is called white bread.
  • Black bread with red pepper (bread maker)
  • Black bread with red pepper (bread maker)

Note

Aroma ... This bread is simply given to tempt with the smell. It smells also after a day. At two in the morning, he tickled everyone's nostrils. Even the builders of the neighbor smelled the bread in the morning. At the moment, I couldn't do better than bread. In the photographs, the color of the bread did not come out true - it is actually darker than in the section, rather similar to the color of Borodinsky, that is, it cannot be called gray.
The family said that they would not eat any other bread, which made the pigeons very happy as they cracked half a loaf of the previous black bread.
Now I photographed him for you, and the smell is such a pleasant mood.
I wish you to please yourself and your loved ones with such bread. Waiting for photos from followers
And while we were cooling down in the microwave, in the morning they put a ceramic bowl with soup on us, from this they crushed our hat. In response, we sent a fragrant smell into the nose of the offenders, as a result of which our weight is unknown - while I was sleeping - half the bread remained.
The crust is soft near the bread. And the size is slightly larger than the standard Borodinsky loaf. Only harder.
The third photo - she baked the same bread the next day, you see that the hat is excellent, because we got out of the microwave until they put some bowl on us again, it didn't crack anywhere - handsome. And again it is darker.

Shurshun
We ordered 3 breads in the morning already) they will come to pick them up in the morning, so I also went to bake them again Photos I will post human in the morning
Renata
Shurshun, a very tasty recipe! And just a couple of questions. Can you please tell me how you dry onions and garlic? And which pepper is used, paprika or bitter? Judging by the amount (1/3 teaspoon), probably bitter? Thank you very much in advance!
Shurshun
Thank you for evaluating the recipe
I have a dryer in Alaska, I charge it at night and turn it off in the morning. I cut the onion into rings on a berner (grater), then, without laying out the rings, I put it in the dryer. Next time I will grind the garlic in a blender or chopper, then line the bottom with gauze so that the garlic does not fall down and does not get stuck in the drying holes, and it will dry faster and better, and there will be no need to tinker with it when cooking - just count the spoons From experience I understood that store-bought onions and garlic do not give such a flavor. The dryer bursts 250 watts, relatively little, very profitable and it turns out much tastier
Common onion. I tried to add a little bitter pepper brine - oddly enough there is less aroma. I also want to try adding ground rosemary - I think you won't spoil the porridge with butter.
Happy baking
LaraN
Shurshun, which mode? as the main one with a heap, or as a rye without heap?
Shurshun
I have a mode for 3h50m, white bread is called names
The stoves are different for everyone. I have this mode number 2, and the main one I have is 3 hours or 2.50, depending on the size of the bread.
Renata
Thanks again for the recipe !!! The bread didn't last even two hours after baking! This is a kind of record!
I baked on mode 2, where I always bake rye.
Shurshun
Quote: Renata

Thanks again for the recipe !!! The bread didn't last even two hours after baking! This is a kind of record!
I baked on mode 2, where I always bake rye.
The last times I add various oriental spices and seasonings to it. Try adding red pepper and cumin - the result is stunning!
Renata
Quote: Shurshun

The last times I add various oriental spices and seasonings to it. Try adding red pepper and cumin - the result is stunning!
I add dry dill, parsley and oregano, dry red pepper in pieces, ground red pepper, ground paprika, dry onion and garlic (purchased, there is no way to dry it myself), in a mortar I grind a standard set of spices for rye bread - coriander, cumin, anise and fennel as well as cardamom and black pepper a couple of peas! Maybe someone will think that this is too much, but I LIKE it !!! I really like to experiment with spices! The smell and taste are unmatched! Now I will try oriental spices;)
Shurshun
Today baked in the afternoon ... Parents went crazy from the smell. Who decides to bake - get ready for aromas, there will be a pleasant surprise

In connection with a troublesome week, I baked without any whistle, I put everything in a bucket at once - the bread is charming, and I put 3 prongs of garlic, but dried, me sobsno and dried. It seemed that the bread turned out higher, although it was baked on flour, which is not so hot - baking on it does not work ... But this bread does not matter. white on this flour also does not work. I put coffee and cocoa 1 tablespoon each. I added seasoning to dumplings and everything that came to hand. I took into account my own taste and smell to combine.
Renata
I also don’t bother and put it all at once, and the last two times I was too lazy to sift the flour, all the same, everything is excellent and tasty. In my opinion, rye bread is so good - if you don't add anything to it, everything is only good! And how did such an increase in the amount of coffee and cocoa affect the taste? Was it not bitter? At our home, cocoa deposits were used and a can of tasteless instant coffee - waste-free production!
Shurshun
no. there was no bitterness at all. Coffee added color, and cocoa diluted bitterness. Now I'm baking to order again, expensive but worth it.
rit37
Quote: Shurshun

Black bread with red pepper
Ingredients

SHURSHUN! Thanks for the recipe. Is it spicy? And what does it mean "cooled in the microwave"? Your bread turned out to be noble. I'll have to try it somehow. But I'm still happy with what I bake. I believe that in 10 days from the time of buying the car, I have already succeeded in many ways. And I put the garlic in a multi-grain one with live cheese, only crushed it through a garlic press. It was plowing very well, only I had to take a bit sharper cheese. Good luck.
Shurshun
It can be hot depending on the amount of red and black pepper. This recipe will allow you to add whatever variety of seasonings you want. From experience, I cut the garlic into small pieces and do not press.
We cooled down in the microwave - this means that I put the bread to cool in the microwave, not on the mode, but just like that. I put and close the door. I usually bake at night - and he is there until morning. Too fragrant to fall asleep I even close the door so that my nostrils don't tickle.
Do not add more water than indicated - what will not be a cool bun is okay, do not take out the bread from the bucket right away, take it out of the oven, let it stand for five minutes, then take it out and set it to cool. Until it cools completely. As it cools down, you can immediately burst. Store in a separate bag - very fragrant bread will mix with others in a bread bin or a basket. The oil can be unrefined. If there is no dill - add a universal seasoning (with onions, carrots, etc.) 1 tablespoon.
Rosemary only pounded in a mortar or other method. The last times I add 1 tablespoon of coffee and cocoa. I buy cocoa at METRO. It differs from the Golden Label.
We are waiting for photos of your handsome man! I wish you good luck with all my heart!
rit37
Quote: Shurshun

It can be hot depending on the amount of red and black pepper.This recipe will allow you to add whatever variety of seasonings you want. From experience, I cut the garlic into small pieces and do not press.
We cooled down in the microwave - this means that I put the bread to cool in the microwave, not
Now everything is clear. And then you just puzzled me - I already decided that there is a microwave with cooling. You very seductively describe your bread, just your hands itch to bake the same. How nimble you are, Shurshun! You have time for everything - and bread for yourself and bread to order and look at the computer. Can you tell me how the rank rises here? I see that I have already become an experienced baker from a young one. Good breads to all of us!
rit37
Quote: Shurshun

I think it rises from the number of messages. Shurshun is Shurshun, and Shurshun is a mouse, of course nimble and nimble 16 specialties do not allow to sit around)) while I set up the computer and at the same time look at what is being done on the forums)
Thank you for your answer, nimble mouse. Today I went to Sretenka and finally bought coarse flour. Now I will try to make diet bread. But what if you try to mix the recipe to some extent with your "black and red pepper"? Maybe something interesting will turn out Good luck to you.
rit37
Quote: Shurshun

Today baked in the afternoon ... Parents went crazy from the smell. Who decides to bake - get ready for aromas, there will be a pleasant surprise
Dear skilled bakers, masters, masters and other academicians! I would like to thank you all together for your help and tips. Today I baked such wonderful bread, but all of you indirectly, or maybe directly, participated in this, because I borrowed something from everyone. I made kefir sourdough (hello Rome), I took the "100% whole grain recipe" from Patan as a basis for the bread recipe (hello to him), Shurshun tempted me yesterday with the aromas of her Black and red pepper, I also used this recipe (hello Shurshun). I thought up and invented the rest myself. My bread weighs 1200 g. It smells great, we could not resist and already tried it at lunch. Wow! not convey. I took a couple of pictures, but it turned out that I could not insert a microSD memory card into the computer, so now I have to wait for my son until Saturday. Hello everyone and many thanks to the site for being there!
Shurshun
Share the combined recipe and look forward to photos! I am very glad for your success in baking
rit37
Quote: Shurshun

Share the combined recipe and look forward to photos! I am very glad for your success in baking
Thank you, Shurshun. The photos were a bummer. But this is what I need. For a long time I should have asked how to transfer a photo to a computer. But with a recipe - I will gladly share it if you explain how to do it. Maybe put it in the discussion of your topic? Success
rit37
Quote: Shurshun

We are waiting for photos of your handsome man! I wish you good luck with all my heart!
Shurshun, here is my bread recipe: I think you can call this bread "Diet-Commonwealth"
Yeast -1.75 tsp
Whole grain flour - 400 g
Sovitol mix - 100 g
Flakes Large 7 cereals - 8 tbsp. l -80 g
1 tsp instant coffee
1 tsp cocoa
Salt - 2 tsp
Molasses -1 tbsp. l
Brown sugar - 1 tbsp l
Fitness mix (ready-made mixture - sunflower, flax, dried carrots, etc.) - 2 tbsp.
Mustard and olive oil 1 tablespoon each (i.e. 2 in total)
Kefir starter culture - 240 ml
Serum - 360 ml
Raw onions - 1 small onion, finely chopped
Garlic - 1 clove, finely chopped
Dried tomatoes 1 tsp
Oregano (oregano) - 0.5 tsp
Marjoram - 0.5 tsp
Cardamom - 1 tsp
Coriander - 1 tsp
Sweet red pepper - 0.5 tsp
Extra-R - 1.5 tbsp. l

First I put on the “Pizza” program, these are two short kneads and a short rise, then I put on the “Gluten-free” program because of the kolobok, which seemed to me very sticky, in my opinion, more kneading was required. After kneading, I turned off the machine, left the dough on the rise, timed the time, put the Baking in the machine, set the timer for 65 minutes (as Pattan advised for his "100% whole grain" bread). When it seemed to me that the bun had already risen enough, I turned on the car. The roof sagged slightly in the middle, but baked well.You can see everything in the photo. Weight - 1200 g. Very fragrant and tasty. But I punished myself with the photo. I took a picture and the photo seemed to work out, but as a result I could not put the memory card in the computer. On Saturday, my son may do it, but the train will already leave. But I just don't know how to count the leaven into liquid or where? I first reduced the water, but the flour was completely dry flour. Added 230 ml of serum (up to 360 ml). Success
Shurshun
NO question posted here - and great. I read it and thought that how many ingredients do not give us - we will put everything. List as from friends when traveling abroad
And today I baked rye flour and wheat bread equally, did not put garlic, just a little red pepper, ground 4 types of pepper with peas and banged it with thyme there. New taste again. For a change, what is needed Here I put the yoghurt, I don’t add sugar to the yogurt at all and I don’t add milk powder, I’ll try to blow it instead of water, kefir and milk.
and also you, rit37, can show you bread and wine:
Black bread with red pepper (bread maker)
the recipe is here: https://Mcooker-enn.tomathouse.com/in...ic=9219.0
rit37
Quote: Shurshun

NO question posted here - and great. I read and thought that how many ingredients do not give us - we will put everything. List as from friends when traveling abroad
Shustrik! Thanks for the answer and the recipe for wine bread, I have already downloaded it myself. We need to make such bread by Saturday. It's a good idea to put it in a bag of garlic, the smell will be stronger than the garlic in the bread itself. And that I had a lot of ingredients, so I knew that I had gone too far, indeed, no matter how many rags you bring, I want to put on everything right away. But I think that this is still a forgivable sin - the first time I baked from such flour. I dreamed about it for a long time and wanted the bread to turn out to be great. The main thing is that I am glad that I myself got out of the difficulties with the kolobok. Yet you did not tell me how to count if you bake with your leaven. I read a lot about leaven yesterday. I downloaded the Calvel sourdough recipe. Did you? They bake on it, as they say, without yeast. I do not know if kefir has such power. I put them in the banks and put them in the cold storage. It's good that the jars were incomplete - she rose in the refrigerator too. Good luck in everything and health!
rit37
Quote: Shurshun

Thank you for the experiments, colleague. I’ll go as far as I can to the "Indian Spices" store - I’ll come off there until I don’t have enough time to write what will happen
Shustrik! At least don't go to Indian spices - the smell is so intense! You can be stunned. But there is also good tea. And wholemeal flour. My eyes ran up, I didn't know what to look at before. And I bake your bread with "wine and cat". As always, I can't just follow the prescription. I wanted to add cheese, put it, cut into pieces "Parmesan and Adyghe - only 150 g. I do it with kefir sourdough and 1 teaspoon of yeast. I put in a program where there is a lot of time to rise - Diet with raisins. Success in work
dedov
what is sour milk? (some say this is sour milk, others say about a drink like ayran)

and how can it be replaced?
Suslya
dedov, sour milk is ordinary sour milk, they forgot to put it in the refrigerator, here's sour milk for you.
And ayran is from a completely different opera, it is a drink from katyk (sour baked milk) with the addition of mineral water.
Our people bake from everything, both on mineral water and on kefir, even on chicken broth
Shurshun
I specifically buy milk and do not put the refrigerator when the sour cream-yogurt mash turns out - especially tasty bread comes out.
Happy baking
14anna08

Shurshun
Annushka, thanks for trying the recipe
The bread is delicious, I bake it all the time. Only the amount of pepper varies depending on the dishes and holidays. This bread does not always live long, which pleases - it is eaten at once.
Please write down how many ingredients you added. Very interesting
Since the composition (in my unchanged one) contains red pepper, garlic, seeds, the bread will be low anyway, especially since I had such an idea - small bread (I had the first stove then, and this is my own recipe ).I looked at your bread in a cut - bread is not even good. But you don’t understand what you used, so it seems to me that it’s too small for you (I compare it with the cup next to it). Admin wrote very correctly: if you add something else to the recipe, then the bread is no longer according to my recipe, but according to yours. Deviation from the recipe is familiar to me. I will wait for your bread recipe, preferably in detail.
tanatoza
Shurshun, thanks for the recipe for such a wonderful bread)))). On March 8, the children gave me a bread maker. I'm just starting to master it. I tried several recipes for rye - wheat dough, but I didn't really like them and for some reason they turned out to be low, although I followed the recipe completely. And here they poured flour about, looked at the bun and added various spices (those that were) and it turned out immediately a miracle. Here is the first loaf.
Black bread with red pepper (bread maker)

Black bread with red pepper (bread maker)

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