echeva
Quote: Lidusha

Olyushk @,
The roof collapses, as a rule, from the fact that the dough is slightly sour. I had it like this before, until it came to the conclusion that this is the case (IMHO).
Thank you so much, for sure! That's the whole point !!!!!!! I put it on the timer with sourdough, I could not understand what was the matter ... now I mix it manually, I track the bun for the main one or the French, BUT NOT MORE !!!
ElenaBK
Many thanks to the author of the recipe! This is the most delicious rye bread that I have ever made with HP Panasonic 253, on pizza + rye modes. The only deviation from the recipe is that I added a little agram. Now this will be our favorite bread
tatamail
Girls, please, who baked according to the principle: kneading> French dough> baking, how high should the dough grow? I want a roof
Countryman
Well, a new wave has begun.
I bake this too. Five years soon.
Fitting back then recipe for yourself ... However, since then, bringing the matter to execution without the participation of the head, that is, at the level of the spinal cord, has also made some headway. For example, sometimes I replace part of the water (the second) with kefir (if it is at hand), with a decrease in the proportion of vinegar.
In short, free flight of recipe variations in a given corridor.
kid
put on some bread, but she smiled something along the way


Added Wednesday 11 May 2016 12:57 PM

something went wrong ..... does not rise
mamusi
Girls, I also baked this bread ... I liked it, it is so tender and moist in moderation, the crumb is just wonderful! But ... the roof collapsed significantly ... I did it strictly according to the recipe! ))) tasty, tasty ... Everything is like the author's 10 minutes on Pizza, then the Rye mode.
The oven will still be UNIFORMAL. It seems to me that for now Makfa flour "spoils" ... it is overdried, I now add a couple of tablespoons of flour to ALL MY BREAD ... even to my usual recipes. And this new one for me ... we will train, the taste deserves it. I took 8 g of live yeast.Wheat-rye 50x50 bread with live yeast (bread maker)
marinastom
Rita, I also reduced the yeast in it. Maybe your roof won't fall so badly.
mamusi
marinastom, Marishenka, I also thought about it. Maybe 8 g is a lot? Since I have Lux yeast, and they are strong, and I also replaced half of the water with whey, my only change is in the recipe.
But I really liked the taste, I really liked it, I chew it all day ...
marinastom
I rarely do it now.
At first, everything "poured", as it is written. And it itches, how can it be without the "gag"?
So she began to experiment, and she reduced the yeast, and altered the flour in different ways. I don’t remember everything. Serum kefir too.
ElenaBK
Once again I baked this bread. Amazing! I can't stop thanking the author of the recipe
ElenaBK
This time, I replaced the malt with kvass wort, slightly changing the liquid-flour proportions. The result is amazing as always!
Countryman
Elena, I have been using wort instead of malt all the time, since 2011. But the wort must certainly be produced in the city of Rostov, Yaroslavl region. (existed since the 19th century, in recent years the company's nickname is ATRUS).
All other wort is much worse for bread (and kvass too).
Prank
Baked this bread using Sekowa Buckenzyme

Beautiful yummy
Wheat-rye 50x50 bread with live yeast (bread maker)
Thank you Irina for this miracle.
Svetylik
I baked bread according to this recipe. Amazing! Did everything according to the recipe, only there was no coriander. My family really liked it, they said the Peks are always his. Thanks to the author of the recipe Wheat-rye 50x50 bread with live yeast (bread maker), Wheat-rye 50x50 bread with live yeast (bread maker)
Kseny @
Delicious bread! I have baked it 3 times and will continue to bake it. I practically do not leave the recipe, except that I add a little more malt and cumin.Here is such a chubatel he last time I came out
Wheat-rye 50x50 bread with live yeast (bread maker)
Thanks to the author!
Helgaitsme
Good morning! Thanks to the author for the delicious recipe! this is my first bread with rye flour, the bun was thin, with a puddle, I added 2 tablespoons of flour, it became denser, but the puddle remained and I decided to leave it that way and that's right, okay 😋 it turned out
By the way, rye took 100 grams of whole grain and 100 gramme.
Wheat-rye 50x50 bread with live yeast (bread maker)
Wheat-rye 50x50 bread with live yeast (bread maker)
Wheat-rye 50x50 bread with live yeast (bread maker)
mamusi
Today I baked a handsome man again!
I always bake it with whey.
Very tasty! We do not get tired of thanking the author.

Wheat-rye 50x50 bread with live yeast (bread maker)
Olga
Girls, who bakes this bread in the oven, is it?
Crumb
Quote: Olga
turns out?

Olga, yet how it turns out !!!
Glafenia
Many thanks to the author for the recipe! I bake almost every day, the family likes it, they sweep away very quickly. The first time I tried it, I did not have malt, there was only maltose wheat rye molasses, so I thumped it there at my own peril and risk, it turned out delicious, not much sweeter than the original. Thanks again!!! Now that's a favorite recipe!
Marinuly
Olga, it turns out great! True, this time I changed the technology a little, kneaded the dough (200 g of wheat flour, 200 g of whey and 6 g of presses) and put it in the refrigerator overnight, in the morning kneading in HP, baking in the oven. I saw the technology in the recipe "Wheat-rye bread on a long dough" from kava.
Wheat-rye 50x50 bread with live yeast (bread maker)
Very tasty bread, many thanks to the author! Baked with both peeled and tsz rye flour, both are good
Yury
I only bake a month in a bread maker, everyone has a white rally, rye with sourdough thanks to Vanya28 mastered, with prunes and seeds yummyaaaaa.
I screwed up some rye-wheat ones, but this recipe is the best, I've tried quite a few different ...
The rubbery crumb, as I like, however, the dough has stopped, through my fault. I added proofing for half an hour, seemed to have risen a little, lifted the lid to peep, so he was blown away before our eyes. The taste is amazing !!!

Thanks to the author Rina, I will strive for 60 to 40 to go in the proportions of flour, I'll start with advice Countryman.

Special thanks and deep bow Admin, I learned a lot of useful and interesting from the tips.
echeva
Please tell me if the bread will work if you make a dough for the night - 10 minutes on PIZZA and ... - put on the timer on RYE (the delay will be about 3-4 hours) so that the bread is ready for breakfast .. or it will stop dough?
marinastom
Zhenya, I'm not a guru, but I think if the stove stands in a cool place, like a window sill, then maybe it won't stop ...
Milena Krymova
Quote: echeva

Please tell me if the bread will work if you make a dough for the night - 10 minutes on PIZZA and ... - put on the timer on RYE (the delay will be about 3-4 hours) so that the bread is ready for breakfast .. or it will stop dough?
echeva, I correctly understood that you want to use ALL flour for dough?
I'm not a big guru, although I bake with dough. It seems to me that such bread tastes better! therefore I will not advise on my own behalf. Read

🔗

and here


🔗


On the Rye mode, the leveling does not take more than an hour. Even if you wait and then add the remaining ingredients - will the dough ferment? I strongly doubt it.
echeva
So, I am reporting - I did not dare to put on the timer after a dough in 10 minutes. I made a dough according to the recipe for 10 minutes on PIZZA, then a timer with stitching for 1 hour RYE mode on the shoulder blade. That is, in my stove it turned out instead of 3.30 (RYE mode) - 4.30. Flour added - 1 tbsp. l. wheat + 1 tbsp. l. wheat bran. Reduced water by 20 ml. The result is EXCELLENT !!!! The bread is high, porous, the roof is convex. Satisfied, satisfied, satisfied! (however, I had to wake up at the alarm clock at night to shake the bread out of the bucket in order to avoid soaking) But the result is worth it! Moreover, it is strange that I have baked according to this recipe more than once and made flour and water, just like this time. But the roof was still concave or flat ... but now it's just a miracle! Still, I think it played what gave the dough an additional (1 hour) rise. SUPER!!!!
Wheat-rye 50x50 bread with live yeast (bread maker)
Milena Krymova
echeva, wonderful bread, congratulations!
Quote: echeva

The strange thing is that I have baked this recipe more than once and made flour and water, just like this time.But the roof was still concave or flat ... but now it's just a miracle! Still, I think it played what gave the dough an additional (1 hour) rise. SUPER!!!!

echeva, or everything helped to get a good result exactly this:
Quote: echeva

Flour added - 1 tbsp. l. wheat + 1 tbsp. l. wheat bran. Reduced water by 20 ml.
What do you think?
echeva
Milena Krymova, I wrote that I often bake this bread, and constantly add an additional 1 tbsp. l. flour and bran, while reducing the water by 20 ml ... This time, it was only the time of proving the dough that was different ... I don't know, maybe the stars converged, the result is in front of you)))
Kokoschka
Rina, a very interesting recipe! I will definitely try it out.
I often bake wheat-corn, now I am looking for a recipe for wheat-rye.
I also have Panasonic.
Kokoschka
I baked bread today. I liked it very much !!! The author has not appeared for a long time, but still thank you very much for the recipe, with a twist !!!
Irina Nikolayevna
The bread is delicious. Now I bake every day. Thank you so much for the recipe.
mamusi
Quote: echeva
so that the bread is ready for breakfast .. or will the dough be overridden?
Fuck ... is that hot you will cut it?
In my opinion, to get bread "for breakfast", you need to bake it in the evening, well, closer to night at least. It must ripen and cool down ...
Mona1
Tell me, who knows, pliz, I'm visiting my family here, here is the Mirta plant, but it doesn't have the Rye program, can you use which oven instead of it, on Wholegrain? Does she have a flair or not? Or is it better to put on the Main program, but pull out the spatula after kneading? And then, at the end of these modes, do I need to turn on the Baking separately for an additional 10-15 minutes? Rye is longer than the Main one.
Waist
Tanya, I don’t know about Myrt’s bread maker, but in Panasonic this bread turns out great on the Main program, that is, on which the simplest white bread is baked.
Countryman
Tanya, I drive the whole cycle only under manual control. Look here in the same thread for 2011. I then described everything in great detail. With all the nuances of its deviations from the topic-recipe.
Mona1
Waist, Natasha, thank you, but in Panama I will also bake Rye on the program, I had to go to Myrtle.
CountrymanI baked it with my relatives, taught them so to speak. I'm at home now. Baked in Myrtle twice. I made dough on the Dough mode for about 10 minutes. Then I set the French mode with a delay of 60 minutes. And another time - again dough on the Dough, and then with a delay of 60 minutes, the Whole Grain mode. And in both cases, I exposed a dark crust and the size of the bread is the maximum. I took out the spatula after kneading. It turned out both there and there. But in Whole Grain I liked it more, it came out drier, it was more baked, as it were, and the crust was more crispy.
julia_bb
I baked some bread, the taste is excellent, only the roof was torn a little.
Wheat-rye 50x50 bread with live yeast (bread maker)
Dasha 001
I've been baking Rina's bread for the third year already. And today she freaked out and laid everything at once, mixed it on dumplings for about 10 minutes, then turned it on with rye. GETTINGIIILOOOS !!! and in taste and in color and in height and in general for all other parameters)) now mine themselves will be able to bake if something happens without me, according to a simplified scheme) Rina, thank you again for your recipe!
Vladr59
One of the most beloved breads! I replace all the water with homemade kvass, add coriander and caraway seeds, Kneading on pizza, after kneading on rye, reset / off, rise for 1.5 hours, baking for 1.5 hours.

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