How to bake bread in the multi-store "Redmond". White bread or rye - it's up to you

Bread in the multi-brand "Redmond" always turns out very tasty and fragrant. In addition, it is quite easy to prepare such a flour product in a modern kitchen appliance. Today we present to your attention two different ways of making white and rye bread. Which one of them is a stove for your loved ones and native people - it's up to you.

Step-by-step bread recipe in the Redmond multivariate

Prepare such a product preferably from the highest grade flour. After all, only so you will get white and lush bread, which you can not only eat with the second and the first dishes, but also make from it nourishing sandwiches.

Required components for the product

To bake white bread in the Redmond multivark, you need to prepare the following components:

• Low-fat milk or plain water (can be 50/50) - 500 ml;
• Instant yeast - dessert spoon;
• Salt shallow - a small full spoonful;
• Sand sugar - a large spoon;
• Wheat white flour sifted - from 800 g (until the dough thickens);
• Refined sunflower oil - 20 ml (for lubricating the bowl).

Preparation of the basis

Before you bake bread in the multivarke "Redmond", you should knead the yeast dough well. To do this, you need to pour the milk or water into a small saucepan, pour in the sugar, and then warm it up a little. After the sweet bulk product has melted, it is necessary to add quick-dissolving yeast to the liquid mixture and wait 17 minutes. Then the base should be poured in fine table salt and sifted white flour. Add the last ingredient gradually, carefully mixing the whole mass with your hands. As a result of such actions, you should get a dough that only slightly sticks to the palms.

Maintaining the substrate in heat

To make bread in the multivarke "Redmond" turned out to be lush and soft, the yeast dough should be surely kept in the heat for about an hour. For this we use a modern kitchen unit. Thus, the bowl of the multivark must be well lubricated with refined oil, and then put the base in it, close the lid and turn on the heating mode for a quarter of an hour. After this, it is desirable to suspend the program, and let the dough stand for another 45 minutes. During this time, the yeast base should rise well.

Heat treatment

After all the above actions have been done, the multivark should be put into baking mode for exactly 60 minutes. After a specified period, the breads are practically cooked and will turn rosy. Then it is recommended to turn it gently to make it bake evenly and get a beautiful and regular shape. On the other hand, bread should be cooked in the same program for another half an hour. As a result, you will get a crispy and ruddy flour product, which is especially delicious when hot.

Delicious rye bread in the Redmond multivariate

The presented flour product is prepared almost in the same way as the previous bread. However, the methods of mixing and holding the test for these options are slightly different.

So, in order to cook dark bread in the "Redmond" multivark, you will need:

• Light wheat flour - 2 cups;
• Flour rye coarse grinding - from 700 g (until the thickening of the dough);
• Sand sugar - a large spoon (one and a half);
• Raisins brown or black pitted - ½ cup;
• Yeast granulated - full dessert spoon ;
• Salt, a small spoon;
• Refined vegetable oil - a little (to lubricate the bowl);
• Warm boiled water - 600 ml.

The process of mixing the dough

Before using the multivark to bake a rye product, you should carefully mix the base. For this it is required to pour warm boiled water into a pan, and then dissolve in it granulated sugar and granulated yeast. To the last component is well-sucked, it is desirable to put the container for a quarter of an hour near the battery. Next, in a saucepan, pour in the salt, and then gradually add white and rye flour, carefully kneading the dough with your hands.

If you want a more sweet and tasty dark bread, then the basis is recommended to additionally pour brown or black raisins without pits. However, before that, dried fruits need to be sorted, cleaned of twigs, and then washed, scalded with boiling water and left in it for 20 minutes. After that raisins should be rinsed again in a sieve, shaken well, as much as possible depriving of its liquid, and added to the base. In this case, the dough should be mixed so that the dried fruits are distributed evenly. Further, the base should be placed in a warm place, where it is desirable to hold it for about an hour. In this case, the dough should be whisked from time to time, so that it does not "run" through the edges of the dishes.

Heat treatment

Baking bread in the "Redmond" multivarker is quite easy and simple, especially if the process of kneading the backbone is over. But for such a dark flour product to be maximally magnificent, it is recommended that it be additionally kept warm before direct heat treatment. To do this, the bowl of the kitchen unit should be completely greased with vegetable oil, and then roll a small ball out of the base and place it in the container. It is worth noting that the multivarker should be filled with a test of no more than ½ part. After all, in the future the base will rise even more. After that, the kitchen unit is required to close and turn on the heating for 10 minutes. Then the program should be suspended and withstand the semi-finished product in this position for about half an hour. After this time, the multivark should be put in the baking mode, setting the timer for an hour. If desired, the time of cooking dark bread can be increased by another 15-30 minutes.

After finishing the heat treatment, dark bread with raisins should be carefully removed from the container, and then served directly to the table in a hot form.

Useful advice to housewives

A rye flour product, prepared independently with the help of a multivark, will turn out delicious and aromatic if it is based on not only raisins, but also aromatic spices. The same applies to white wheat bread. However, instead of spices in it it is recommended to pour in beforehand chopped nuts, lemon zest or candied fruit. Bon Appetit!