Wheat-rye 50x50 bread with live yeast (bread maker)

Sorry! Well, as in the "Diamond Hand", we will search!

And my husband categorically does not like cumin. I am so very. Do not bake different breads for everyone.

Why not bake? So I bake Rinin bread in 2 bakery GOST forms L11. While there is dough right after kneading. As it rises, you can sprinkle one with coriander, the other with caraway seeds. Or whatever you want.

I have HP too - Panas 2501

[Rina]

Rina, but tell me, please, how can I adjust the amount of flour to bake hearth bread, and before that, distance it in a basket. I received a parcel from Lily today. I'm going to break away!

I also have Lilina's baskets, but I won't dare to put this bread in them. The dough is viscous and sticky, it will stick tightly, and the baskets will be spoiled. So, I do not advise. But if you dare, share your impressions. I only ferment wheat dough in them.

Why not bake? So I bake Rinin bread in 2 bakery GOST forms L11. While there is dough right after kneading. As it rises, you can sprinkle one with coriander, the other with caraway seeds. Or whatever you want.

I have HP too - Panas 2501

I know Tanyush. But I only have one such form (small). Lohanul in the summer. I had to take two. We'll have to do it in baguettes. But it rises worse in them. Probably because they are thinner.

I know Tanyush. But I only have one such form (small). Lohanul in the summer. I had to take two. We'll have to do it in baguettes. But it rises worse in them. Probably because they are thinner.

Or maybe where I took one, you can order more. You know, it's convenient. I usually leave alone at home, and the second husband takes to work to have lunch.

I also have Lilina's baskets, but I won't dare to put this bread in them. The dough is viscous and sticky, it will stick tightly, and the baskets will be spoiled. So, I do not advise. But if you dare, share your impressions. I only ferment wheat dough in them.

Tanya, I will definitely take a chance. Here I’ll poke around the vastness of the Internet, pick my mind, and take a chance.
PS. By the way, my baskets don't smell at all. Only a tree.

Or maybe where I took one, you can order more. You know, it's convenient. I usually leave alone at home, and the second husband takes to work to have lunch.

So, they sent me from your (our) Ukraine via the joint venture. A golden mold will come out. Maybe I'll find it somewhere in our places. The pantry would only be stretched so that everything I want to stuff into it.

PS. By the way, my baskets don't smell at all. Only a tree.

Mine too. And the bakery molds, they are the same in our Ukraine and you, in Russia, I think. If you search there, you can probably find one for a couple.
Rinochka, I'm sorry it's not about bread, a little distracted. I am silent 🔗

And just today (after going for milk) and looking in Fix Price (www fix-, where everything is now 37 rubles., I bought a baking dish with the inscription
25 * 12 * 7 cm.
After reading your conversations, I decided to measure it. Happened
On the wide edge - 215 * 110 mm
Narrow - 190 * 85 mm
Depth 65 mm
Well, the Chinese, what to take from them. They measure everything in tsuns, but everyone has their own.

There were even smaller, almost square ones. Maybe tomorrow I'll buy it (my wife was already squealing, all in objections).

Now, just one question - what if they claimed a "non-stick coating" of the same type as their centimeters?

Then you have to put nails in them.

And just today I bought a baking dish,
Now, just one question - what if they claimed a "non-stick coating" of the same type as their centimeters?
Then you have to put nails in them.

If it's convenient, you can lay down pieces of paper.
You just know, all the same, in the HP form, the bread turns out differently, the crust is tastier, more delicate.
And Rinin's bread in general!

Now, just one question - what if they claimed a "non-stick coating" of the same type as their centimeters?

Then you have to put nails in them.

You can be sure. Already faced.

And just today (after going for milk) and looking in Fix Price (www fix-, where everything is now 37 rubles., I bought a baking dish with the inscription
25 * 12 * 7 cm.
After reading your conversations, I decided to measure it. Happened
On the wide edge - 215 * 110 mm
Narrow - 190 * 85 mm
Depth 65 mm
Well, the Chinese, what to take from them. They measure everything in tsuns, but everyone has their own.

There were even smaller, almost square ones. Maybe tomorrow I'll buy

Thanks for the tip ... we also have such a store .. I'll drop by today ... We've got everything there for 36 re ... Can I have a photo? Rinochka, don't hit us with your slippers ... We are not looking for suitable forms for your magnificent bread!

I don't have enough tapkof for everyone ...

thanks for the tip ... we also have such a store .. I'll drop by today ... we have everything there for 36 re ...

We too. It was. And now 36 it's written on the outside like that. As in that little pun about the barn.

Can I have a photo?

Pliz. Today I bought the second one. Wider, but smaller. While the wife rolled back to the dacha.
Here they are.

I understood today how their dimensions are indicated. This is when measured along the outer edge of the side.

[Rina]

Rina, can you tell me how to adapt your recipe to Moulinex 0W 110E. My mother has such a CP and she, having tasted your bread, has already tortured me with requests - she wants to bake such bread in Moulinex.
I bake it in Panasonic, and everything is clear to me, since I bake in Rye Mode. In the instructions for Panasonic, all modes are described by PROCESSES and time (standing, kneading, raising and baking).In Moulinex, the processes are not scheduled, and there is no RYE mode. Therefore, I cannot find the setting for the rye in Moulinex.
What mode can you choose in Moulinex after making the dough? The main one there lasts 3.30, we do not know anything about other modes, since mom uses only the main one.
Maybe this oven is similar to the “Moulinex OW 5002 (5004, 6000, 6002, 6004)”, where Vanya 28 paints the baking of rye custard ( https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0), but this is a different recipe (she didn't like it very much, unlike me).

[Rina]

Rina, can you tell me how to adapt your recipe to Moulinex 0W 110E. My mother has such a CP and she, having tasted your bread, has already tortured me with requests - she wants to bake such bread in Moulinex.

I do not know exactly how this is with Moulinex, but if there is an opportunity to set and interrupt the operations being executed, then you can try this method of implementing this recipe, which has become almost standard for me.
I I already posted it here .

[Rina]

Rina, can you tell me how to adapt your recipe to Moulinex 0W 110E. My mother has such a CP and she, having tasted your bread, has already tortured me with requests - she wants to bake such bread in Moulinex.

I think it is possible there and on the main after kneading the dough. Is there a temperature equalization? If not, then create it yourself, so that it was like in Panas. Half an hour. Then turn on the Basic. But you need to watch until the end of the first batch and after it remove the spatula from the bucket. Because there are two batches and there is a workout. And we do not need a second batch or a kneading for this bread.
And yet, in the Rye mode, baking bread in Panas is 10 minutes longer than in the Main one. Longer, and possibly higher temperatures. Therefore, in the Mule on the Main, he will not have time to bake. It is necessary either to put not on the Main, but on the Main Dough, so that there is kneading and proofing, and then turn on the baking for 1 hour 10 minutes. Or 10 minutes even longer. Experiment until you get what you want.
Or let it be done on the Main, and at the end of baking on it, turn on the baking for 10-20 minutes
... But I'm not sure that it will be possible. I tried to bake one bread in Panas. But no, until the oven has cooled down, the additional baking does not turn on.

P.S. Rinochka, don't swear, okay? And then they asked you, and I'm here, as they say in front of the dad in the heat.

Well...Am I so ugly?

Girls, many of you in this recipe are already more professional pros than me. Moreover, with Moulinex, the question is more of a hardware issue than a prescription one. There is a large volume and other programs. I know that Olga-ukka bakes according to the same recipe in Orion, combining the kneading dough and the "gluten-free" mode - everything works out.

I baked it myself yesterday according to my own recipe - I took 20 ml less water, did not interfere with the rye batch (did not even help with a spatula). It turned out to be such a fluffy, just a dream. In the morning the children just looked at him.

I think it is possible there and on the main after kneading the dough. Is there a temperature equalization? If not, then create it yourself, so that it was like in Panas. Half an hour. Then turn on the Basic. But you need to watch until the end of the first batch and after it remove the spatula from the bucket. Because there are two batches and there is a workout. And we do not need a second batch or a kneading for this bread.
And yet, in the Rye mode, baking bread in Panas is 10 minutes longer than in the Main one. Longer, and possibly higher temperatures. Therefore, in the Mule on the Main, he will not have time to bake. It is necessary either to put not on the Main, but on the Main Dough, so that there is kneading and proofing, and then turn on the baking for 1 hour 10 minutes. Or 10 minutes even longer. Experiment until you get what you want.
Or let it be done on the Main, and at the end of baking on it, turn on the baking for 10-20 minutes

In-in! I would do that too. I have muddied this bread yet again. The dough has kneaded, added the rest, the hand itself was reaching to turn on the batch on Pizza further, and then suddenly I remembered: dough must be "steamed"! Stop, Marina, turn on alignment, that is, Rye. Then I'll turn it off, try to put the dough into the basket. If it works out well, I'll show you.

I tried this bread with caraway seeds ... mmmmmmmmm ... so delicious ... if the first two loaves are for a week, then the third one was gone in 2 days ... Now I'm thinking of trying to bake it in unhealthy clothes and in the oven ... How long do you think to keep in the oven, Rin?

I understood today how their dimensions are indicated. This is when measured along the outer edge of the side.

I bought both of these ... by the way, I’m already at 37 REs ... I want to bake this bread in a rectangular one ... after the folded edges, the shape entered the HP perfectly

I think it is possible there and on the main after kneading the dough. Is there a temperature equalization? If not, then create it yourself, so that it was like in Panas. Half an hour. Then turn on the Basic. But you need to watch until the end of the first batch and after it remove the spatula from the bucket. Because there are two batches and there is a workout. And we do not need a second batch or a kneading for this bread.
And yet, in the Rye mode, baking bread in Panas is 10 minutes longer than in the Main one. Longer, and possibly higher temperatures. Therefore, in the Mule on the Main, he will not have time to bake. It is necessary either to put not on the Main, but on the Main Dough, so that there is kneading and proofing, and then turn on the baking for 1 hour 10 minutes. Or 10 minutes even longer. Experiment until you get what you want.

Tanya, again you helped me out, I'll try as you wrote in part 1, because to do on the Main one, and after the end of baking on it, turn on the baking for another 10-20 minutes, it WILL NOT work, it will show overheating.

Moreover, with Moulinex, the issue is more of an apparatus than a prescription one. There is a large volume and other programs. I know that Olga-ukka bakes according to the same recipe in Orion, combining the kneading dough and the "gluten-free" mode - everything works out.

Rina, thanks, I will experiment

And I moved to the oven. I don’t know for how long.
Such a work has turned out today.

A little light, because I didn't put in the malt. But delicious. And finally, with caraway seeds.

And I moved to the oven. I don’t know for how long.
Such a work has turned out today.

A little light, because I didn't put in the malt. But delicious. And finally, with caraway seeds.

Can you show us the proofing form ??

[Lulek]

Can you show us the proofing form ??

One of the baskets from Lulek.

And I moved to the oven. I don’t know for how long.
Such a work has turned out today.

A little light, because I didn't add any malt. But delicious. And finally, with caraway seeds.

Marina, just great! And I still have not dared to distance in such a basket. The dough is as sticky and wet as you did? In general, I once answered your questions, now I expect from you a master class on baking Rina's bread in the oven. Well done! 🔗

, Tanya,

And I moved to the oven. I don’t know for how long.
Such a work has turned out today.

A little light, because I didn't add any malt. But delicious. And finally, with caraway seeds.

God, how beautiful, I envy white envy. Congratulations on your luck

Rinochka, meet your one more bread! This was baked "in the night" .. and turned out to be incredibly high .. the ratio of seasonings is: 1/2 tsp of caraway seeds and 1/2 tsp. coriander ... So I like it more than coriander alone. Well, I also liked the option just with caraway seeds ... here I have this dressing "in use" went .. otherwise it stood and was not spent for a long time nowhere!

Rina, I came to you with a thank you and a low bow for your version of the bread. I really liked the idea with the dough and I also did it on whey, so it rises so quickly and then I have to bake, I read Gash's advice that it was necessary to settle for at least an hour and a half, but it was not there. THANK YOU !!!!

And this is my work according to the author's recipe from Rina, the bread is getting better and better ... Wonderful recipe

Lera, well, it's a feast for the eyes! 🔗 And with seeds, how beautiful. Did you stick them on ready-made somehow or before baking?

Tanya, here is half of your merits, since she started this recipe under your careful guidance.
5 minutes before baking, greased with milk and sprinkled with seeds.

Tanya, where is your hearth bread? It's time.

And this is my work according to the author's recipe from Rina, the bread is getting better and better ...

OOOH YOU
And how did you manage to get such a convex roof?
Usually, rye, if they don't fall off, they just stay flat.

Reduce the amount of water, increase the amount of yeast. Not visible in the photo, there is an open crack in the middle, but I think this is better than a sunken dome

Tanya, where is your hearth bread? It's time.

I'm not a coward, but I'm afraid. 🔗

[Valeria]

Valeria, the bread just turned out like a hurricane!

By the way, now I have such rye flour that I reduce the liquid by 20-30 ml, then the roof turns out to be convex.

By the way, now I have such rye flour that I reduce the liquid by 20-30 ml, then the roof turns out to be convex.

And I have not only rye, but everything is so mysterious, from different manufacturers and in the kitchen, I would not say that it is humid, but for all 8 months of owning a bread maker (such as Oli-ukka Orion 27-G), I am in almost every recipe I reduce the amount of liquid, otherwise I have to add a lot to the classic kolobok
By the way, Rinochka wanted to ask, there is a lot of flour from Dnepromlyn in ATB, do you know what kind of flour she is now? Bo Kiimlin, I swore to buy, after Paska turned out with a funnel almost to the stirrer, and the next one from Makfa according to the same recipe, plump and ruddy

I am now trying to return to the premium Dnipromlynovsk flour. Previously, it was excellent, but somehow there was a joint - the bread became frankly white, did not rise well, I switched to Belaya Tserkovskaya. But recently, Belaya Tserkovskaya gave the same shoals.

In flour of 1 and 2 grades, rye - I have all the days of promlynovsky.

In flour of 1 and 2 grades, rye - I have all the days of promlynovsky.

Well, ATB is of the highest grade, from 1 and 2 I would also not refuse, but it seems to me difficult to find them in Kiev.
The last few months I have been using Odessa flour Bogumil and so far very good. happy

Rinochka, look how the roof "exploded" ....Liquids strictly according to the recipe .. did not change anything .. maybe it's worth adding 20 grams?


BUT .. it didn't affect the taste in ANY way !!!!

Aaaaaaaaa !!! Cracks in the crust of bread! Maybe add some water, but these very edges of cracks ... uuuuu !!!! ...

[Anyuta]

We also always have a fight over crusts along the cracks.
Anyuta, Nokia fotala, a shade like a characteristic?

[Valeria]

Valeria, the bread just turned out to be a hurricane!

It's great to hear praise from a master like you, Rina.

[Anyuta]

Anyuta, Nokia fotala, a shade like a characteristic?

And then !!! .. I think 6700

Aaaaaaaaa !!! Cracks in the crust of bread! Maybe add some water, but these very edges of cracks ... uuuuu !!!! ...

tasty, they are tasty .. "aesthetics" does not suit me! Well, you do not "poke" me with this word ... just smooth breadA more seduces me!

Well, like this. Hey everyone! Right now I have a mania - oven with a decrease in the amount of yeast. Before that, wheat baked for 500 g of flour with 2-2.5 g of yeast. Today I experimented with Rina's bread. kneaded the dough, as usual, with 200 g of wheat and 200 g of rye flour and 3 g of pressed yeast.

The first batch of dough - on the Pizza mode for 20 minutes. Then I added the rest and kneaded and the distances on the French Dough mode (there is the longest proofing). After kneading, I removed the spatula so that the kneading did not interfere with the dough. After the end of the regime, I did not take out the dough, it continued to stand in the warm HP for about an hour and a half or two, as if it had not been detected. I waited for the dough to rise to the edge of the molds (3 mm lower somewhere) Settled - in two bread molds L11. Smeared with yolk mixed with milk and sprinkled with spices. Then she baked in a preheated oven up to 200 degrees for 55 minutes.

Tanyush, .. for the last two months I have only Rinin's bread and baked ... I don't even want another! ... So I won't post all the pictures .. I'm doing experiments here .. then I add bran .. then I increase the liquid .. then decorate the tops of the bread ...

And recently I uchudit ... I made a dough ... I added all the remaining ingredients ... I covered it with baking paper so that the flour would not fly in all directions and go to sleep .... well, it (paper) was "sucked" into the bucket. .. in short, the bread was thrown away of course ... but now I don’t leave the process unattended ..

And recently I uchudit ... I made a dough ... I added all the remaining ingredients ... I covered it with baking paper so that the flour would not fly in all directions and go to sleep .... well, it (paper) was "sucked" into the bucket. ..

We went through this too! Only I did not cover with baking paper, but folded in half (under A5) with A4 plain paper.

I noticed, but it's too late. I had to start from the center of the field.

... covered it with baking paper so that the flour would not fly in all directions during the zamse ...

After I began to bake in the oven, I am afraid to look at the bottom of the stove. No matter how I try, no matter how I wipe it, it's still full of flour. Now, if I bake, it will stink. We'll have to take it out to the balcony.