How good it is when the house smells of fresh, freshly baked bread! And what an incredible aroma is in the apartment when the bread maker is working - you just wait for everything to be ready! Especially when dark spiced bread is baked.
This version of dark bread is made not only from traditional rye flour, but from its mixture with wheat bakery of the highest grade. If the content of wheat flour is higher, then such a bakery product is called wheat-rye, and if it is less, it is called rye-wheat.
In this recipe, the amount of ingredients is calculated for a loaf weighing 720-730 g; if necessary, you can proportionally recalculate the indicated figures to bring the weight up to 1000 g.
You will need:
- 300 g of premium wheat flour;
- 200 g rye flour;
- 285 g (ml) water for the dough;
- 40 g fermented red malt;
- 80 g (ml) water for brewing malt;
- 1 tbsp honey (better than buckwheat);
- 2 tbsp unrefined sunflower and / or olive oil;
- 1 tbsp Sahara;
- 1, 5 tsp salt;
- 1, 5 tsp dry yeast;
- 1, 5 tsp young coriander;
- 1, 5 tsp cumin.
This bread will be different from the store one, since only natural ingredients are used here and there are no harmful chemical additives.
You can also replace some or all of the wheat flour with whole wheat flour.
Unrefined sunflower oil and olive oil give the bread a pleasant aftertaste, so you can use one of them or a tablespoon of both.
The bread maker "loves" the exact adherence to the recipe, so the amount of water used in the recipe is given in grams for a reason (one milliliter of it is equal to one gram). It is better to measure water not with a measuring cup, but directly on the scales - this will be more accurate.
Preparation
Step 1. Boil the kettle. While the kettle is boiling, place the malt brewing utensils (at least 500 ml) on the scale and set to zero. Add malt and half a teaspoon of ground coriander, reset the display to zero and add boiling water. Remove the dishes from the scales, stir, cover and wrap tightly so that the malt is well brewed. Leave it on for 45 minutes.
Step 2. Put the dishes with malt on the scales again, pour in the exact amount of water for the dough, add honey and mix everything very thoroughly.
Step 3. Pour the sifted flour into the container. It is very convenient to do this using a small strainer with a diameter of 8-9 cm: place the container directly on the scales, set "zero" and load flour through such a mini-sieve.
Step 4. Add sugar, salt, cumin and the rest of the coriander (one teaspoon). Stir in flour and spices a little.
Step 5. Gently pour the water with malt and honey on top. Add vegetable oil and place container in breadmaker.
Step 6. Add yeast to the dispenser.
Then, it is enough just to start the program for baking bread, turn on and take out the finished bread at the end, but in this case, the result obtained may turn out to be far from the best (poorly mixed dough, ugly, uneven loaf, etc.), so it is worth using another, slightly more difficult option.
For all bread makers, the programs and their names are somewhat different from each other, so it is important to understand the meaning of the actions performed and adapt everything directly to your model.
Step 7. Set the program for quick bread or the program for regular white and start the bread maker.
Step 8 After the dispenser has worked, wait about a minute and as soon as intensive mixing begins, open the lid and check the quality of this process. If flour remains on the walls, use a plastic or Teflon spatula to gently help collect this flour into a total mass.
Step 9. As soon as the kneading process is over (it usually takes 20-25 minutes), turn off the oven and note the time for proving the dough - strictly 45 minutes.
Step 10. When the time is up, open the lid and see how much the dough has risen. If everything is ready, start the simple baking program (no kneading). This time will take approximately 1 hour 5 minutes, depending on the model.
Step 11. At the end of baking, remove the bread and place it on a wire rack to cool.
Done right, you will end up with a delicious and flavorful loaf of dark bread. If something did not work out the first time, just correct this recipe, since a lot depends on the quality of the ingredients, primarily flour, on the breadmaker itself, and even on voltage drops in the power supply.
