Wholegrain wheat-rye bread with apple jam

Wholegrain wheat-rye bread with apple jam

Category: Yeast bread

Ingredients
Wheat flour	100 g
Rye flour	100 g
Whole grain flour	100 g
Potato broth	150 ml + 2 tbsp. l.
Salt	1.2 tsp
Sugar	1 tbsp. l.
Yeast	1.5 tsp.
Apple jam	100 g
Boiled potatoes	100 g
Rye malt	2 tbsp. l.
Bread Spice Mix (or Cumin)	1 tsp

Cooking method

• You can buy jam, I made it myself.
• We put all the products in the bucket of the bread machine and knead the soft dough.
• You can knead soft dough in a food processor.
• Proofing the dough in the oven at 30 * C, the second proofing in the form.
• Baking in the oven at 180 * C.
• 
• 

Note

The bread has an interesting taste, with a touch and a slight taste of apples and the sweetness of jam.
And a little bit of a spice mix for bread, which goes very well with rye flour and apples.
The crust is thin, crispy, the crumb is soft.
I drew attention to the fact that bread in an aluminum factory baking form takes longer than in a regular black one, and the crumb turns out to be finely porous. But the bread is delicious!

Bon Appetit!

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[Great]

The bread has an interesting taste, with a touch and a slight taste of apples and the sweetness of jam.
And a little bit of a spice mix for bread, which goes very well with rye flour and apples.
The crust is thin, crispy, the crumb is soft.

I felt the aroma from such a description ... Such a fragrant apple-rye ...
Great bread, Admin! However, you do not have others

Mila, thanks
The bread is delicious, we eat with pleasure

I changed the shape to a thick factory one, it turns out that here you also need to learn to bake, adapt to it

I baked this bread today! I tried to measure the ingredients as accurately as possible (as far as the mechanical scales allow), during the first batch I had to add 4-5 tablespoons of flour, the bun seemed to have already formed, but it was sticky. On the second batch, under the scapula, there was again a "daub", but I did not dare to add flour, remembering your, Admin, teachings that all manipulations with the kolobok should be carried out exactly during the first batch. However, the result, at least in appearance, turned out to be decent. I haven't tasted it yet, I try not to eat in the evenings

This is my first try with so many unexpected (for non-bakers) ingredients - potatoes, apple jam, malt - I saw it for the first time))

Here is the result of our joint labors - mine and LG2001))



In the context

Quite a decent bread turned out! Another would be to find out about the taste ...

Homochka, I recommend that you constantly observe the kneading and behavior of the various ingredients, in particular the flour. It’s just whole-grain and rye flour (and there are more of them in the recipe than ordinary wheat flour!) Give a sticky bun, the dough and it will never be smooth like wheat - such is the property of this flour!
Therefore, it is not worth trying to achieve the "correct" kolobok and adding flour, the dough will end up being steep and dense.
Both whole grain and rye flour absorb liquid longer, and if you add excess flour, then during proofing the dough will again absorb the liquid from the dough, swell and become tight again

Observe and do not be afraid to experiment - then you will be rewarded with good bread!

Now we have tried some bread - I really liked the taste and structure!
I read about this behavior of rye and whole grain flour and just as I felt that it was no longer worth adding to the bun, as with only wheat flour.
I am very glad for your flattering comment on my bread, it is inspiring!

P.S. To me on "you"