Today we will tell you how to bake useful and tasty rye-wheat bread at home. For you, the option of preparing the product in a bread maker in the leaven and in the oven with the custard malt.
Rye-wheat bread on the sourdough in a bread maker - recipe
Ingredients:
- flour, sifted rye - 485 g;
- wheat sifted flour - 225 g;
- water 510 ml;
- vegetable oil odorless - 60 ml;
- sugar - 70 g;
- table salt - 25 g;
- ferment for bread - 220 g;
- grains of cumin or pea coriander (optional) - to taste.
Preparation
Rye-wheat bread on leaven is doubly more useful than traditional bread, since the benefit of rye base is complemented by the lack of yeast in the yeast. But the time for the proofing and baking of such bread is somewhat different from the classic yeast, so the bread maker should be able to individually program.
Initially, we put the fermenter in a vessel, pour in water and vegetable oil without smell, then add all the dry ingredients, namely, salt, sugar, coriander and cumin if desired, and sift rye and wheat flour. Now adjust the device in manual mode, setting the knead time - 15 minutes, lifting time - 4,5 hours and time for baking - 1,5 hours. After the device signal about the completion of cooking, remove the bread from the bread maker and its container and let it cool under the towel.
Roasted rye-wheat bread in the oven
Ingredients:
- flour, sifted rye - 320 g;
- wheat sifted flour - 220 g;
- water at room temperature - 345 ml;
- water boiling - 80 ml;
- dark malt - 40 g;
- honey - 75 g;
- table salt - 15 g;
- dry yeast - 1,5 tsp.
Preparation
To knead the dough, you can use a food processor or bread maker, or you can prepare it manually. To do this, we combine the sifted wheat and rye flour, fill it with water at room temperature, mix it, especially not zealously, and leave it under the film for a while. Immediately take up malt. Pour it into a bowl, pour boiling water,
To flour with water we spread malt tea leaves, honey, table salt and yeast dry and carefully mix. We cover the vessel with a ready-made test with a tissue cut and leave it for a proofing for an hour. Now, a bit of the kneaded porous mass comes up on the flour-dusted table, we put it into shape and put it into a container where the product will be baked. We leave the workpiece warm until the volume is doubled, after which we send the oven to the oven heated to 240 degrees for ten minutes, and then lower the temperature regime to 200 degrees and bake bread for another fifty minutes.