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 Wheat-Rye Bread "For the Holiday" Recipe
I think you didn't bake this bread. Beautiful and festive. Try to cook.
Course Children's Food Ideas, Holiday Food Ideas
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Rye dough:
Wheat dough:
Additionally:
Course Children's Food Ideas, Holiday Food Ideas
Cuisine Germany Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Rye dough:
Wheat dough:
Additionally:
Instructions
  1. Put all the products on the kitchen table for 2-3 hours. Knead two types of dough. I trusted the rye bread maker, laying out all the products in accordance with the instructions. Turn on the "Dough" mode.
    Put all the products on the kitchen table for 2-3 hours. Knead two types of dough. I trusted the rye bread maker, laying out all the products in accordance with the instructions. Turn on the "Dough" mode.
  2. Mix the wheat in a food processor. Add salt, flour, sugar and yeast to the warm milk. Mix thoroughly and pour in the vegetable oil.
    Mix the wheat in a food processor. Add salt, flour, sugar and yeast to the warm milk. Mix thoroughly and pour in the vegetable oil.
  3. And knead until smooth.
    And knead until smooth.
  4. Put the wheat dough in a greased bowl. Cover with plastic wrap and put in a warm, draughty place for 1 hour, for example, preheat in a microwave oven, pour a glass of boiling water. At the same time, the bread maker will perform all these functions.
    Put the wheat dough in a greased bowl. Cover with plastic wrap and put in a warm, draughty place for 1 hour, for example, preheat in a microwave oven, pour a glass of boiling water. At the same time, the bread maker will perform all these functions.
  5. After 1 hour, two types of dough are ready. Soak, roll into balls. P.S.: at first there was an idea to bake one big bread, but in the process I thought about another molding...
    After 1 hour, two types of dough are ready. Soak, roll into balls. P.S.: at first there was an idea to bake one big bread, but in the process I thought about another molding...
  6. First: roll out 2/3 of the wheat dough into a rectangle of 30 * 20 cm, put the rye dough (2/3) on it, roll out on a white dough. Thus, the workpiece will increase to 40 cm in length.
    First: roll out 2/3 of the wheat dough into a rectangle of 30 * 20 cm, put the rye dough (2/3) on it, roll out on a white dough. Thus, the workpiece will increase to 40 cm in length.
  7. Twist into a tight roll and cut into rings of 1 cm ..
    Twist into a tight roll and cut into rings of 1 cm ..
  8. Carefully grate the bread proofing mold with flour. Spread the rings on the sides and bottom, sprinkle with anise and coriander. Lay out half of the mold in two or three layers.
    Carefully grate the bread proofing mold with flour. Spread the rings on the sides and bottom, sprinkle with anise and coriander. Lay out half of the mold in two or three layers.
  9. second : Divide the remaining dough into two parts each - 1/3 and 2/3, on a floured table roll out the rye first, wheat on it and repeat with 1/3 of the dough. Sprinkle with coriander. Twist a tight roll diagonally, form a loaf.
    second : Divide the remaining dough into two parts each - 1/3 and 2/3, on a floured table roll out the rye first, wheat on it and repeat with 1/3 of the dough. Sprinkle with coriander. Twist a tight roll diagonally, form a loaf.
  10. Remove part of the workpiece in a warm place for 60-90 minutes, make incisions on the loaf. During this time, preheat the oven to 230 degrees.
    Remove part of the workpiece in a warm place for 60-90 minutes, make incisions on the loaf. During this time, preheat the oven to 230 degrees.
  11. Spread the workpiece in 1.5 hours.
    Spread the workpiece in 1.5 hours.
  12. From the mold, gently tilt the baking sheet, covered with a silicone mat, make small incisions with a sharp knife and send it to the oven, reducing the temperature to 200 degrees. Bake for 15 minutes, then reduce the temperature to 180 degrees and bake until ready, "until the chips are dry." The time depends on the size, a loaf is 45 minutes, a large loaf is 60 minutes.
    From the mold, gently tilt the baking sheet, covered with a silicone mat, make small incisions with a sharp knife and send it to the oven, reducing the temperature to 200 degrees. Bake for 15 minutes, then reduce the temperature to 180 degrees and bake until ready, "until the chips are dry." The time depends on the size, a loaf is 45 minutes, a large loaf is 60 minutes.
  13. Cool the finished dish on the grill under a linen towel.
    Cool the finished dish on the grill under a linen towel.
  14. BREAD:
    BREAD:
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