Wheat-rye bread "Capital" (bread maker)

Wheat-rye bread "Capital" (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	250-300 g
Rye flour	250 g
Warm water (or milk)	150 ml
Biokefir 3.2% (thick)	200-220 ml
Salt	1.5 tsp.
Sugar	1 tbsp. l.
Olive (or vegetable) oil	2 tbsp. l.
Dry yeast	1.5 tsp.

Cooking method

• you may need to add flour (depending on the thickness of the kefir). add wheat ...

Cooking program:

program

Note

the recipe is not new, but I take it out in a separate temka. somewhere I brought this recipe, Darnitsky on kefir, but I have already heard more than once that it tastes more like a metropolitan one. no question, let it be metropolitan - the main thing is that it is delicious!
Bon Appetit

Photos of Nastasya78

Great! Very good recipe
Closer to the Stolichny in accordance with GOST have not yet met
BREAD "STOLICHNY" made in accordance with GOST. From the book edited by P. Ershov "Collection of recipes for bread and bakery products."

Peeled rye flour - 50 kg
Wheat flour of the first grade - 50 kg
Pressed yeast - 0.5 kg
Salt - 1.5 kg
Sugar - 3 kg

I just baked this bread and I myself (while mine are sleeping) a quarter, well, I just knew it! THANKS for the recipe !!!!!

I also baked. Indeed, the taste is similar to Stolichny Round, only its smell is different. Thanks for the recipe.

Pts. I want to bake such bread Just tell me

rye program

it is 10 min. kneading, 1 hour 30 min. rise and 1 hour baking?

in kenwoods this is a "whole grain" program with preheating

[fugaska]

Baked! fugaska, accept gratitude
I watched the kolobok, but, fortunately, I didn't have to add anything. The recipe is wonderful The bread is sooo delicious - I especially liked the crispy tasty crust

in kenwoods this is a "whole grain" program with preheating

And can at the same time tell me on what program in Panasonic oven?

Nope, I have Kenwood and Panasonic are different, maybe in some model there is a rye mode - it's better to ask the owners of Panasonic

[Julchen]

Julchen Peck mostly, but you can try it in rye, just do not use the fast mode, the result is not very
I add another 1st. l malt or 1 tsp. l Glof, and kefir is not "bio" but "old" simple.
And salt is not enough for my taste, the factory one is saltier

[sazalexter]

sazalexter thanks, I will try

in kenwoods this is a "whole grain" program with preheating

I do not quite agree! since whole grain in kenwoods implies several kneading and proofing! and as far as I understand, bread with rye flour loves 1 kneading for about 20 minutes and 1 rise for about 2 hours! If the knowledgeable is wrong, correct pliz :)

AlexBihgo you are absolutely right. Well, he doesn't like additional rye mixes. The crumb is getting too tight. But in this recipe rye flour is less than half, so cooking can go according to the rules of wheat.

you can always pull out the mixer, right after kneading - here's a long proofing for you

But in this recipe rye flour is less than half, so cooking can go according to the rules of wheat.

Thanks for the advice, I didn't know that :)

you can always pull out the mixer, right after kneading - here's a long proofing for you

I agree, but when the rye flour in the dough becomes so sticky ... brr :)) that even a silicone spatula sticks :)

When I made bread for a child only from rye flour, I pulled out the mixer not just with "brr", but with "brr-brr-brr" what sticky dough I pulled out, and then I also formed a brick! but oddly enough it was most delicious to lick your hands - the rye dough is sooooooo delicious
but then the mixer does not need to be soaked in water to wash off the dough

Tell me, can you bake this recipe in LG151? I do not have a "rye" regimen, I have a "wheat" regimen for 4 hours. or to make the dough in the "dough" mode, and then bake in the oven?

Tell me, can you bake this recipe in LG151? I do not have a "rye" regimen, I have a "wheat" regimen for 4 hours. or to make the dough in the "dough" mode and then bake in the oven?

Unfortunately I did not find instructions and I do not know what modes you have.
The main thing in rye baking:
The first batch is about 20 minutes. He is the only one (since rye does not like several batches)
Proofing for about 2 hours (after kneading, you can simply turn off the oven for 2 hours.
Baking 1 hour 10-15 minutes
And you can, as the mine advises, just at the right time after the second batch, remove the spatula from the container and bake on your main wheat.

Unfortunately, my HP does not have a "Bake" mode. there is basic, wheat, fast, French, dough. and somehow not a single mode is suitable ... oh well, I'll do it in the oven, however, only on the weekend. otherwise you want to sleep at night;

[Kid]

Kid Do it in Basic mode, it should work

just set the timer for the morning)
let's see what happens)

[Glada]

Glada
And as a result?
I'm waiting to do it for myself - before that, two attempts to make black bread failed ...

And who does not have HP Mix and in a proofing dish and then bake? Or does the HP after proofing make the dough draft again?

[Glada]

Glada
And as a result?
I'm waiting to do it for myself - before that, two attempts to make black bread failed ...

Imagine, everything worked out))) exactly according to the author's recipe.
Moreover, I did NOT look at the kolobok, because I set it on the timer by morning.
really very similar to the capital)

And who doesn’t have HP Mix it into a proofing dish and then bake it? Or does the HP after proofing make the dough draft again?

Yes, a loaf of bread with rye flour is not needed. Kneaded, molded, proofed in the mold and put into the oven

Yes, a loaf of bread with rye flour does not need additional crushing. Kneaded, molded, proofed in the mold and put into the oven

Thank you
True, I knead my mixed starter cultures, but there is more wheat than rye about 3k1

I tried this and that, I did not notice the difference, but I saved time. I also bake with sourdough and sometimes add mixtures, but about 20%

Speckla!
Grandmother (she is 95 years old!) Said "Oh! This is for the soup! And then you are all some kind of delicate baking!"
Exactly according to the recipe.
A great!
Thank you!

Thank you very much for the recipe!
I've had a stove since the new year, I haven't tried everything yet, but I bake this bread very often. I got used to it, I always put more kefir than water, and moreover, usual, any (1%, 2.5% ..). I always put the maximum amount of all the ingredients according to the recipe, and then during the kneading process (see the kolobok) I adjust the liquid - I add water or serum. This is more convenient, because if you add flour, it can crumble and fall on the ten, because the kneading process is already underway, and I pour the liquid in a thin stream directly onto the cup, and not onto the bun. We love dense bread, so I get a bun, though not as tight as for wheat bread. Then, with a spatula, I help the kolobok to distribute over the entire form after kneading. And still such advice, can anyone come in handy, I always try to make a small depression on top along the entire bread. It helps sweat, steam comes out faster through this small incision when it cools down and the crust is always crispy and elastic, never wrinkling. True, sometimes a spatula gets stuck in a loaf, but you can carefully remove it
In the process of kneading, I add various spices, I really like caraway seeds.

[Milady2]

Milady2 , welcome to our forum!

Happy bread for you!

To express gratitude to the author for the recipe, please do not forget to click on the button "give thanks" under her avatar!

[Arinkina's mother]

Arinkina's mother, welcome to our forum!
Of course you can! If you want lemon juice, if you want apple cider vinegar, do not forget to subtract the amount of juice / vinegar from the total amount of liquid, and you will be happy!

set to do .... really decided to slightly reduce to 750 grams due to flour and water .... in 2 hours we will see ... what happened
........................ .........
well, it's kind of like what I did ... given that usually my bread falls off, this one, one might say, turned out well :)))) now it will cool down and I will take one picture in the context of a photo and say what it tastes like it turned out ... for philips 9020 I reduced the amount of water (not kefir but water) to 120ml. reduced flour in total, not 500 but 450 grams (removed from both varieties about the same ... well, and put the shivers not one and a half hours / spoon, but a little less ... 1.25 something like that .. did it on program 2 (whole grain) with a dark crust (my husband loves so much)





even my husband liked it (until now he didn’t like what I was able to do, either too wet or opal or something else ...) but here ...

in general, after dinner, a family of 4 people (I'm a diabetic I can't have bread, my mother is also a diabetic, my son ate 1 slice) I went to lay it for the second time ... the bread ended before it had cooled down

[Sister Klitschko]

Sister Klitschko Excellent result! Congratulations
Here is another recipe, I recently discovered it for myself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1998.0
Very close to the bread that is eaten in St. Petersburg

[Sister Klitschko]

Sister Klitschko Excellent result! Congratulations
Here is another recipe, I recently discovered it for myself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1998.0
Very close to the bread that is eaten in St. Petersburg

it's harder for me, my husband is from the Tver province, where there is not even gas :))))))) so in this situation, St. Petersburg bread does not roll :))) and the recognition by them that I got it tasty - I consider it a good merit

Hello! According to the recipe, wheat flour is recommended not in a certain amount, but in the interval. And also with kefir, in the range from and to. And how much should you take? What to deal with the kolobok faster during the kneading process?

[moby]

moby, take along the lower border 250 grams of flour and 200 ml of kefir. Follow the bun. In recipes with kefir it is very difficult to indicate the exact dosage, it is different for everyone in density. Then make a note for yourself exactly how much you need for your products. good bread

[Lika]

Lika, Thank you. I'll try one of these days.

Oh, the question is still ripe. More precisely, I want to clarify: is it still better to bake on the rye mode or on the main one? I read somewhere, but did not understand for sure, the regime depends on the ratio of rye flour to wheat flour. Can you explain please

I baked on rye and on the main one. if we take cold products, then I would bake on rye - there is a preliminary half-hour heating. and if the time and desire to tinker with heating the liquid before packing it in a bucket, then the usual mode is quite suitable. just in a warm environment the dough rises better, which means the bread will turn out to be fluffier

I baked on rye and on the main one. if we take cold products, then I would bake on rye - there is a preliminary half-hour heating.

In Panasonic and on the main there is preheating

I read somewhere, but did not understand for sure, the regime depends on the ratio of rye flour to wheat flour. Can you explain please

Here the basic, size L, light or medium crust is most suitable.

I put everything according to the recipe: wheat and rye flour, 250 g each, kefir 200 ml. The dough turned out to be very steep, the bread maker could hardly turn. I added an additional 30 ml of milk, the dough was still cool. Stirred, but it is clear that the machine is straining.
Next time, I'll probably reduce the flour. There was no need to put everything at once ...
In general, right now on the rack, at night it will be ready, I will take a picture of the result. Eh, wake up to sleep (wait)

For the ratio of ingredients in the dough, see these standards https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, where 500 grams of flour requires about 300-330 ml. liquids. And kefir is a thick liquid!

Aim for a soft bun, not properly measured ingredients, this may not work.

Try to apply the principle of "flour in water", when the liquid is poured as much as required by the recipe, and the flour is added gradually until you get a bun of the consistency you need - a proven method, control of bun is 100%.

[Admin]

Admin, I remembered this principle and forgot it at the most crucial moment. I thought the dough would be watery and still have to be adjusted with flour. I was wrong ... Now I won't risk it ...
Thank you!

Bread was ready at night. I did not rise to the very top (although I added panifarina 4 tsp), somewhere higher than 3/4 of the bucket.Or rye bread due to rye flour should not rise high due to its weight? The taste is pleasant, the crust is crispy. But, as it seemed, heavy in weight.
A lot of flour (my dough turned out cool) or should it be so?

if the dough is tight, then you should want a more airy bread? try to reduce the rye flour a little (180-200 g), and add only wheat flour to the bun. the bun should be soft

Hello! It took me a long time to choose where to start my acquaintance with wheat-rye bread, and started with that.
I think it was a success! I put everything according to the recipe, did not add anything else. The dough turned out to be moist, pleasantly soft, neither excessively watery, nor cool. I baked it in the whole grain mode, I could have put it on a dark crust, but it looks good too, I like it. The resulting bread has risen by about 2.5 times the kneaded dough. The crumb is quite dense, does not crumble, everything is as it should. Thank you!





Photos here pumped something up, settled ...

Good evening everyone! I have my Panasonic only 2 weeks. White breads are obtained, but the first experience of baking wheat-rye bread is unsuccessful. I was looking for a recipe for a long time and according to the reviews of the members of the forum I chose this one and was not mistaken. Today we have baked this bread. Vkuuusny, structure like a store. Made adjustments to the taste of our family, maybe someone will come in handy:
biokefir 3.2% (thick) - 200-220 ml Weighed the biobalance 1% - 200 gr.

warm water (or milk) - 150 ml (weighed whey 70 gr. + warm water up to 150 gr.)

olive oil (or vegetable) - 2 tbsp. l.

wheat flour - 250-300 gr - immediately threw 250 gr. when mixing added another 14 grams.

rye flour - 250 gr, threw 200 gr.

sugar - 1 tbsp. l. sugar 1.25 tbsp l.

salt - 1.5 tsp. threw 1.75 tsp.

yeast - 1.5 tsp.

added lemon. acid on the tip of a knife
added 1 tsp. fermented malt. dry not steamed.

Gingerbread man very tight, Rye shoulder, Basic mode, size L, medium crust,

The weight of the finished bread is 740 gr. The loaf did not rise very much, the structure is fine-grained, the roof is convex, not cracked.
I just can't insert a photo.

The bread turned out to be gray, this flash changed the color. The crust is thin, crispy, cut while still warm, I really wanted to try ...

I baked this bread and already more than once, it is always true with changes, since for me it is not "Capital". I like the taste of the purchased one, but buying it in the presence of HP, the hand does not rise. That's all I'm trying to find this taste. I added 1 hour to the original recipe. l. agram (and what to do with it now?),
baked with pressed yeast - 7 grams, instead of water - whey, and, most importantly, baked in the oven. Knead on pizza, then into a mold and for an hour and a half for proofing in the oven. Baked for 35-40 minutes, first 170 with convection, this is the first 15 minutes, and then 150 for the remaining time. Somehow like this.

incision:

What can I say, there is less sugar and everything is the same, purchased, thanks to the author !!!

It took a long time to choose what kind of bread to bake ... the choice fell on this one! Everything is already in progress