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Bread in the Redmond Bread Maker 1911

0
2250
Kitchen World
Calorie content 235.6 kcal
Portions 6 port.
Cooking time 180 minutes
Proteins * 12 gr.
Fats * 5.7 g
Carbohydrates* 60.7 g
* per 100 gr. product
Bread in the Redmond Bread Maker 1911
Content

We offer a detailed recipe for making homemade yeast bread in the popular Redmond bread maker. We will use wheat and rye flour, add dry malt for flavor and color. The finished product turns out to be soft, porous, very fragrant and with a beautiful ruddy crust. In a warm form, such bread is very tasty in itself - its taste is rich, with a slight sourness and is very successfully set off by a textured crispy crust. When cooled down, it is ideal for slicing and is well suited for sandwiches.

Ingredients

Cooking process

step 1 out of 8
In order not to stain the device, be sure to take out the bowl to bookmark the ingredients. Pour water heated to a warm state into it in the specified amount. Next, pour in odorless vegetable oil, put salt and granulated sugar.
step 2 out of 8
Next, pour both types of sifted flour into a bowl to water: wheat and rye. Sifting gives the dough airiness, so it is undesirable to neglect this step.
step 3 out of 8
Then pour the fermented rye malt over the flour.
step 4 out of 8
Finally, add dry yeast and baking powder.
step 5 out of 8
We put the bowl in the bread maker and choose the program number 14 “Rye bread”. Loaf weight - 750 grams, we recommend leaving the crust color medium. We press "Start".
step 6 out of 8
After kneading, you can observe a homogeneous, soft, shaped, with a slight sheen of the dough.
step 7 out of 8
After the signal sounds for the end of the program time, you can take out the bowl with the finished bread.
step 8 out of 8
We take out the form by the handle, turn it upside down and take out the loaf. Place the bread on the wire rack to avoid condensation and let it cool completely.

Bon Appetit!

 

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