Whatever they say, bread can also be experimented in the kitchen. If you already had to prepare wheat and rye loaves individually, why not try to mix both types of dough and not make a new tasty and interesting mix?
Recipe for wheat and rye bread
Ingredients:
For bread:
- rye flour - 350 g;
- wheat flour - 150 g;
- salt - 10 g;
- dry yeast - 10 g;
- black molasses - 50 ml;
- water 140 ml;
- el - 250 ml.
For topping:
- el - 150 ml;
- rye flour - 100 g;
- sugar - pinch;
- oat flakes - 1 handful.
Preparation
Both kinds of flour are sieved and mixed in a deep bowl with salt and yeast. Add to the mixture molasses, 100 ml of water and 150 ml of ale. Mix all the ingredients together until the dough forms into a single solid ball. Gradually pour the remaining ale and water and again mix everything thoroughly. The resulting dough should be soft, but not sticky.
Place the dough on a surface dusted with flour and mix it for 5-10 minutes. We put the well-kneaded dough in a buttered bowl and leave it warm for 2 hours.
For topping, mix the ale with flour and sugar until a sticky mass forms. Lubricate the mixture with the surface of the loaf, sprinkle with oatmeal and leave the dough for a second time 1.5 hours. Our wheat-rye bread should be baked in the oven for 25 minutes at 220 degrees, and then another 10 minutes at 200 degrees.
Wheat bread with rye starter
Ingredients:
- leaven - 340 g;
- wheat flour - 640 g;
- fresh yeast - 4 g;
- water 350 ml;
- salt - pinch.
Preparation
Mix all the ingredients with the sifted flour and leave the dough for 1 hour in the heat. Approached dough knead, constantly stretching and folding it. Repeat the procedure several times, and then spread the ball from the dough into a buttered bowl for another 30 minutes.
Approached the dough form in a loaf, leave to come 2 hours, cut and sprayed with water from the atomizer. We bake bread in the oven, putting down the container with boiling water, at 240 degrees 10-15 minutes. Then we take out the container, reduce the temperature to 210 degrees, and continue cooking for another 30-35 minutes.
If you are preparing wheat-rye bread in a bread maker, then use the "French bread" mode for 6 hours.
How to bake wheat and rye bread with seeds?
Delicious and healthy bread with seeds has a dense crumb, and due to a large amount of fiber we clean the digestive tract from the slags.
Ingredients:
- a mixture of pumpkin seeds and sunflower seeds - 100 g;
- warm water - 300 ml;
- brown sugar - 50 g;
- dry yeast - 2 tsp;
- vegetable oil - 25 ml;
- rye flour - 250 g;
- wheat flour - 150 g;
- salt - 1 teaspoon.
Preparation
Seeds are fried in the oven at 180 degrees for 15 minutes. A handful of seeds are put aside, and everything else is poured into a bowl and mixed with water, sugar and yeast. Leave the mixture for a few minutes, and then add the oil, sifted flour and salt. We mix the dense, non-sticky dough and leave it for 10 minutes, after which we knead it for another 10 seconds and return it
The form for baking bread is covered with baking paper, we spread the dough into it, cover it and leave it to go for a quarter. Sprinkle the top of the loaf with the rest of the seeds and put the bread in a preheated oven for 200 minutes for 45 minutes. Cooked bread is fragile enough, so it should be allowed to settle a little during the day.
By the way, wheat-rye bread can also be prepared in a multivariate. Set the baking mode for 1 hour 10 minutes, fried on one side turn the loaf and cook for another 20-25 minutes.