As it is good when in the house smells of the fresh, just baked bread! And what improbable aroma costs in the apartment when the bread machine works – and wait when everything is ready! Especially, when dark bread with spices is baked.
This option of dark bread is cooked not only from traditional rye flour, and from its mix from wheat baking the premium. If the content of wheat flour is more, then such bakery goods is called wheat and rye and if it is less – rye-wheat.
In this recipe the quantity of igrediyent is calculated on loaf weighing 720-730 g; in case of need you can count in proportion the specified figures to finish weight till 1000.
It is required to you:
- 300 g of a baker's wheat flour of the premium;
- 200 g of rye flour;
- 285 g (ml) of water for the test;
- 40 g of malt of red fermented;
- 80 g (ml) of water for a malt zavarivaniye;
- 1 tablespoons of honey (it is better buckwheat);
- 2 tablespoons of unrefined sunflower and/or olive oil;
- 1 tablespoons of sugar;
- 5 tsps of salt;
- 5 tsps of a yeast powder;
- 5 tsps of a young coriander;
- 5 tsps of caraway seeds.
Pay attention!
This bread will differ from store as here exclusively natural ingredients are applied and there are no harmful chemical additives.
Also you can replace wheat flour partially or completely with wholegrain.
Unrefined sunflower and olive oil give to bread pleasant smack therefore it is possible to use one of them or on a tablespoon of that and another.
Helpful advice
The bread machine "loves" exact following to a compounding therefore the amount of the water used in the recipe is given in grams not for nothing (one its milliliter is equal to one gram). It is better to measure water not by means of a measured glass, and directly on scales - so will be more precisely.
Preparation
Step 1. Boil the kettle. While the teapot begins to boil, put on scales ware for a malt zavarivaniye (volume not less than 500 ml), you will expose zero value. Pour malt and a half of a teaspoon of a ground coriander, again nullify value on the display and pour in the boiling water. Remove ware from scales, stir, cover and densely wrap up that malt well was ready. Leave for 45 minutes.
Step 2. Again put ware with malt on scales, pour in an exact amount of water for the test, add honey and very carefully mix everything.
Step 3. Pour a sifted flour in a kontener. It is very convenient to do it by means of a small strainer with a diameter of 8-9 cm: you install a container directly on scales, you expose "zero" and you load flour through such mini-sieve.
Step 4. Add sugar, salt, caraway seeds and the rest of a coriander (one teaspoon). Mix flour and spices a little.
Step 5. Accurately from above pour water with malt and honey. Add vegetable oil and put a container in the bread machine.
Step 6. Put yeast in a dispenser.
Further it is rather simple to start the program for bread making, to include and upon termination of to take out finished bread, but the result in that case received can be not the best (badly promeshanny dough, ugly, uneven long loaf and so forth) therefore it is worth using other, a little more difficult option.
Pay attention!
At all bread machines of the program and their name differ from each other a little therefore it is important to understand point of the made actions and to adapt everything directly to your model.
Step 7. Install the program for instant bread or the program for usual white and start the bread machine.
Step 8. After the dispenser works, wait for about a minute and as soon as high-speed mixing begins, open a cover and check quality of performance of this process. If on walls there was a flour, then by means of a plastic or teflon scapula accurately help to collect this flour in lump.
Step 9. As soon as process of a vymeshivaniye ends (usually it takes 20-25 minutes), switch off the furnace and note time for a test raising – strictly 45 minutes.
Step 10. When time expires, open a cover and look as far as dough rose. If everything is ready – start the program of simple pastries (without batch). Depending on model this time will take about 1 hour 5 minutes.
Step 11. Upon termination of pastries get bread and lay out it on a lattice for cooling.
If everything is made correctly, then you receive tasty and fragrant loaf of dark bread. If from the first something didn't turn out – just correct this recipe as a lot of things depend on quality of ingredients, first of all flour, on the bread machine and even differences of tension in the power supply network.