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Print Recipe
Wheat-Rye Bread "For the Holiday" Recipe
I think - this bread You did not bake. Beautiful and festive. Try to cook.
Cook Time 180 minutes
Servings
Ingredients
Rye dough:
Wheat dough:
Additionally:
Cook Time 180 minutes
Servings
Ingredients
Rye dough:
Wheat dough:
Additionally:
Instructions
  1. For 2-3 hours all the products put on the kitchen table. Knead two types of dough. I trusted rye bread machine, laying all the products according to instructions. Turn on the "Dough"mode.
    For 2-3 hours all the products put on the kitchen table.
Knead two types of dough.
I trusted rye bread machine, laying all the products according to instructions.
Turn on the "Dough"mode.
  2. Mix wheat in a food processor. In warm milk add salt, flour, sugar and yeast. Mix thoroughly and pour in the vegetable oil.
    Mix wheat in a food processor.
In warm milk add salt, flour, sugar and yeast.
Mix thoroughly and pour in the vegetable oil.
  3. And knead until smooth.
    And knead until smooth.
  4. Place the wheat dough in a greased bowl. Cover with plastic wrap and put in a warm, draft-free place for 1 hour, for example in microwave, putting together a glass of boiling water. At the same time the bread maker will do all these functions.
    Place the wheat dough in a greased bowl.
Cover with plastic wrap and put in a warm, draft-free place for 1 hour,
for example in microwave, putting together a glass of boiling water.
At the same time the bread maker will do all these functions.
  5. After 1 hour, two types of test are ready. Dunk, roll in the balls. P.S.: in the Beginning there was an idea to bake one big bread, but in the process, I thought about another molding...
    After 1 hour, two types of test are ready.
Dunk, roll in the balls.
P.S.: in the Beginning there was an idea to bake one big bread,
but in the process, I thought about another molding...
  6. First : 2/3 of the wheat dough is rolled into a rectangle 30 * 20 cm., on him posting rye dough (2 / 3), roll out on white dough. Thus, the workpiece will increase to 40 cm in length.
    First :
2/3 of the wheat dough is rolled into a rectangle 30 * 20 cm.,
on him posting rye dough (2 / 3), roll out on white dough.
Thus, the workpiece will increase to 40 cm in length.
  7. Twist the tight roll and cut into rings of 1 cm..
    Twist the tight roll and cut into rings of 1 cm..
  8. The form for proofing of bread carefully to RUB with flour. Spread rings on the sides and bottom, waking up with anise and coriander. Spread half of the form two or three layers.
    The form for proofing of bread carefully to RUB with flour.
Spread rings on the sides and bottom, waking up with anise and coriander.
Spread half of the form two or three layers.
  9. SECOND : Divide the remaining dough into two parts each - 1/3 and 2/3, on powdered flour table roll out the first rye, on him wheat and repeat with 1 / 3 test. 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 powdered flour table roll out the first rye,
on him wheat and repeat with 1 / 3 test. Sprinkle with coriander.
Twist a tight roll diagonally, form a loaf.
  10. Of the workpiece to remove in a warm place for 60-90 minutes, on the loaf to make cuts. During this time, preheat the oven to 230 degrees.
    Of the workpiece to remove in a warm place for 60-90 minutes,
on the loaf to make cuts.
During this time, preheat the oven to 230 degrees.
  11. Spaced workpiece after 1.5 hours.
    Spaced workpiece after 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 in the oven, reduce the temperature to 200 degrees. Bake for 15 minutes, then reduce to 180 degrees and bake until tender, "until dry splinters." Time depends on size, loaf - 45 minutes, big bread - 60 minutes.
    From the mold, gently tilt the baking sheet,
covered with a silicone Mat, make small incisions with a sharp knife and send in the oven, reduce the temperature to 200 degrees.
Bake for 15 minutes, then reduce to 180 degrees
and bake until tender, "until dry splinters."
Time depends on size, loaf - 45 minutes, big bread - 60 minutes.
  13. Ready to cool on the grill under a linen towel. LOAF.
    Ready to cool on the grill under a linen towel.
LOAF.
  14. BREAD :
    BREAD :

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