Wheat–Rye Bread in a Multicooker
Description
Homemade bake for tea. Wheat–rye bread develops its fullest flavour after resting for 6–8 hours, but freshly baked bread tastes excellent too. If you dislike coriander seeds in baked goods, replace them with caraway seeds or leave them out entirely—that is not essential. Pick what you like best and treat your loved ones to good bread. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Crumble the yeast into a roomy bowl and add honey. Stir. You should get a liquid mixture.
- 3
Step 3
Pour in lukewarm water. Mix thoroughly again until the yeast has fully dispersed.
- 4
Step 4
Add both types of flour, malt, coriander, and salt.
- 5
Step 5
Start mixing the dough with a spoon. As soon as it comes together in clumps, add 30 ml vegetable oil and knead until smooth and even.
- 6
Step 6
Shape the prepared dough into a ball. Grease a bowl with vegetable oil and place the dough in it. Cover with plastic wrap and leave in a warm, draft‑free spot for 1 hour.
- 7
Step 7
After the specified time, the dough will noticeably increase in volume and become light and airy.
- 8
Step 8
Punch down the dough and reshape it; shape into a neat round. Grease the multicooker inner pot with the remaining vegetable oil. Turn on “Keep Warm”; after 5 minutes, turn it off. Put the prepared dough into the multicooker pot. Close the multicooker lid. Leave for 30 minutes. Then set “Bake” for 45 minutes.
- 9
Step 9
After 45 minutes, using the steamer bowl, turn the bread over to the other side. Turn on “Bake” mode for another 30 minutes.
- 10
Step 10
When the time is up, remove the bread from the multicooker insert and place it on a towel. Let it cool. Serve warm or after 6–8 hours.
- 11
Step 11
Remove from the oven and serve warm or at room temperature.