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Wheat-rye bread in a Redmond bread maker

2841

Kitchen World

Calorie content 233.8 kcal

Portions 1 port.

Cooking time 4 h

Proteins * 12 gr.

Fats * 5.7 g

Carbohydrates* 50.7 g

Wheat-rye bread in a Redmond bread maker

Content

Wheat-rye bread baked in the Redmond bread maker always turns out to be successful, and it is also healthier than pure white bread. The soft, porous crumb with a crispy crust is enjoyed by many. Adding a little vodka to the dough prevents the top of the bread from falling off after baking.

Ingredients

Cooking process

To bookmark the ingredients, take out the bucket of the bread machine and put the food in the order indicated in the instructions. Pour clean water at home temperature into the bucket. Pour the required amount of salt and sugar into it and pour in vegetable oil.

Weigh the correct amount of wheat flour on your home scale.

Sift the flour on a sieve immediately into a bucket, just do not mix anything. Then weigh the right amount of rye flour. You can change the ratio of these two types of flour at your discretion, only so that the total amount of flour is preserved.

Pour the rye flour into a bucket through a sieve.

Then sprinkle a measured amount of rye malt on top of the flour. It is this malt that will give the bread a real rye flavor and a beautiful gray color.

Then pour yeast, dry or fast acting, into the bucket.

Place the bucket with ingredients in the bread maker and close the lid. Set program No. 14 “Rye bread”, weight - “750 g”, crust color - “Medium”. Then turn on the Start / Stop button. The bake time will be set by default.

During the kneading program, be sure to check the condition of the dough bun. It should hold its shape, have a uniform texture and have a matte glossy color. Correct the incorrect state of the kolobok by adding flour or water.