Equal proportions are used to bake this rustic bread. wheat and rye flour, which, along with a small amount brown sugar fills the bread with a rich, slightly sweet and warm aroma and taste. To make the dough rise easily, it’s important not to “kill” the yeast with hot milk, so when you will dissolve, use a thermometer and do not heat the milk above 45 ° C. The finished bread is covered with a crispy dense crust, under which a lush crumb will be waiting for you. Spread it with honey butter and enjoy the amazing taste of this simple домашнего хлеба. 
Time: 3 час. thirty min Difficulty: medium Amount: 2 loaves In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Bread
- 1.5 tbsp. milk
- 7 gr. active dry yeast
- 1/4 Art. brown sugar
- 2 tbsp. l (30 gr.) Melted butter
- 0.5 tsp coarse salt
- 2 tbsp. rye flour
- 2 tbsp. wheat flour + additionally for work
- Neutral to taste vegetable oil to grease a bowl and pan
Honey oil
- 110 gr. softened butter
- 1/4 Art. honey
- Special equipment: high-speed thermometer
Recipes with similar ingredients: milk, brown sugar, butter creamy, rye flour, premium flour, honey
Recipe preparation:
- Bread. Heat the milk to a temperature of 40 ° C-45 ° C. Dissolve the yeast in warm milk.
- Pour the milk mixture into the mixer bowl with the nozzle hook test. Add sugar, butter and salt and mix. Add rye flour and mix until smooth. Slowly stir in the wheat flour. When the dough comes together, lay it on a lightly floured surface and knead until it will not become smooth and elastic, about 5 minutes. Put the dough in a greased bowl of butter and flip over to coat its surface is oiled. Cover with a towel and put in warm place to rise, about 1 hour.
- Knead the dough and place it on a lightly dusted board. Divide it into 2 parts, knead it every couple of times and form from them round loaves. Put loaves on oiled cover, place and place in a warm place for about 1 hour, until the dough will not double in volume.
- Preheat the oven to 175 ° C. Bake until bread browned and a muffled sound is not heard when tapping peel, 30-35 minutes. Transfer the loaves to the wire rack and cool.
- Honey oil While the bread is baking, put the creamy butter, honey and a little salt and black pepper in a bowl and whisk. Put in portioned molds and refrigerate. Take out from the refrigerator about half an hour before serving.
