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Whole grain rye bread in a bread maker

1894

Kitchen World

Calorie content 199.1 kcal

Portions 6 port.

Cooking time 150 minutes

Proteins * 6.8 g

Fats * 7.8 g

Carbohydrates* 50.8 g

Content

When choosing bread, it is often worth giving preference to whole grain options, since they are much healthier. Both in terms of composition and the process of digestion by the body. Owners of bread machines can endlessly experiment with different types of bread: whole grain, bran and other useful additives. It is only important to follow the indicated proportions of a specific recipe so that the result meets expectations, and the bread turns out to be porous and tasty.

Ingredients

Whole grain flour 600 gr. Dry yeast 1 tsp Cow's milk 10 ml. Salt 1.5 tsp Granulated sugar 1 tbsp Water 390 ml. Vegetable oil 1 tbsp

Cooking process

In order for the bread to bake evenly and to have a balanced taste, it is important to observe the proportions of the ingredients and accurately measure their amount. For this we use measuring instruments.

Pour drinking water heated to a warm temperature into the bread machine, add odorless milk and vegetable oil. Then add salt and granulated sugar. Pour whole grain flour over the liquids.

We place the bowl in the bread maker, close the lid and set the fast bread baking program (approximate time - 2.5 hours). The weight of the loaf is one kilogram, the degree of crispness of the crust is chosen according to your taste. Let's start. After the end of the kneading stage, the dough should look like a shaped, homogeneous lump.

After completing the baking program, take out the bowl of baked bread. Turn it upside down and take out a hot loaf.

Place the product on a wire rack to cool down so that condensation does not form. The cooled bread has a loose, medium-porous crumb with a pronounced texture.

Bon Appetit!

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