Twist
Sveta, I am very glad that I liked the bread! I also baked bread with rye flour in the oven using this recipe for the first time.
Thank you very much for choosing the recipe and photos of such lush and mouth-watering loaves !!!
Ikra
Quote: Lozja

No, they bake bread in a slow cooker on our forum, but there are separate recipes. And here it is 2 in 1 - a Hosh in the oven, a Hosh in a slow cooker, good for everyone.
I bake everything in the oven, bake and in the multicooker. The bread is slightly different, in the multi-porosity and the crust is softer. But in the summer, when I don't feel like frying by the open-hearth, I use a cartoon perfectly with any recipe.
I also took this one to the bookmarks.
Twist
Irina, I hope you like the bread. Unfortunately, I still live without multi. All the turn will not reach this purchase
And I want to buy for a long time.
Ikra
Marina, but there is an opportunity to think over everything and choose. And then I thought, thought, and then ... I ran and grabbed Panasonic. Although I am completely happy, I must say.
I bake bread in a very similar way, but using a safe method. I haven't done it with dough for a long time, I need to correct it!
Twist
I, too, after the summer heat, begin to slowly improve. Almost all summer I did not bake anything serious - either hastily cakes, or the simplest bread in KhP.
I have accumulated so much in the bookmarks - it's time to master.
Staya
Homemade bread (oven) Here's my bread! Very tasty and aromatic Dough with dough kneading in HP in Pizza mode - very well kneaded

Thank you very much for the recipe!
Twist
Staya, Tanechka, what a handsome man it turned out !!! Both the cuts and the crust are very appetizing!
Thanks for the photo. I am very glad that I liked the bread!
Staya
Twist, Marina, to be honest, half is no longer even a daughter who is very picky in food (she will not eat something unfamiliar) quietly grabbed a couple of pieces))))
Twist
Tanya, I am very pleased that my daughter appreciated! First of all, we try for our loved ones. Eat to your health !!!
Lozja
Quote: Staya

Twist, Marina, to be honest, half is no longer even a daughter who is very picky in food (she will not eat something unfamiliar) quietly grabbed a couple of pieces))))

Yes, yes, there is such a thing with this bread. When I baked it in the oven all the time, my husband went in the evening and cut off a piece, although in the evening before going to bed he does not like to eat. But the bread really tastes so good that it's hard to resist.
Twist
Oksana
Witt
Marina, and from me many thanks for the successful bread recipe! I liked it very much and everything worked out (I am still learning how to bake wheat-rye and I do not always "guess" the required density of the dough). And here everything is just in moderation.
Twist
Vika,: girl_curtsey: I am very glad that the bread was a success and I liked it !!!
Bake and eat to your health!
IwOlga
Marina, accept my thanks too! Kneading HP, baked in the form of a brick. It turned out to be nostril, very tasty, wonderful crispy crust. The son is now dying and with a full mouth sends: "The sandwich with him is cool!" We have clearly registered this bread
Twist
The son is now dying and with a full mouth sends: "The sandwich with him is cool!" We have clearly registered this bread
Olya, Thank you! I am very, very pleased to hear such words!
Bake and please your son. And grow big and healthy!
P.S. I would be very glad to communicate in "you".
IwOlga
Quote: Twist

please your son. And grow big and healthy!
P.S. I would be very glad to communicate in "you".
And me - on "you"!
Yes, we have already grown up a little - my son is 26 years old
Twist
Agreed! Hello and thank you for your appreciation!

AlenaT
And I, too, with gratitude.
Marina, thank you very much for the recipe.
This is my fifth bread (in a row), but it seems to me
that it turned out exactly what bread should be in my mind ...
This does not mean at all that others are worse, by no means!)))
I just got this one right away)))
And with butter - just a masterpiece, have already tried it.
I have not heard any comments!
And then it was a tough crust, then it was lightly fried, then the crumb was rather dense ...
(But this is exclusively my inexperience (((
And this bread, well, just pleased everyone!
Thanks again!
And it took me 425 grams of flour.
And next time I will put a dough for the night, as the girls advised,
otherwise the whole morning was spent only on the fermentation processes)))
Twist
Alyona, thanks for such a detailed report! I am very pleased that one of my favorite bread recipes and your family loved it! Eat to your health!
And on a long dough, this bread turns out to be even more aromatic.
AlenaT
Report)))
Today I made this bread again, but I followed the path of saving time
and put the dough for the night in the kitchen on the table.
True, it can hardly be called a dough, I took 100 grams of water and 150 grams of flour
plus yeast. It turned out to be a sooooo thick and dense piece of dough and I left it
for the night, come what may. In the morning I finished and put the dough, and then the bread
for proofing. The flour, as always, did not add up to 70 grams ...
What kind of bread did I get!
Better than past times. He practically did not blur on the tarmac, but, on the contrary, when
baked goods rose in height! Such a handsome man turned out! We cut it while still warm)))
Made with serum.
I like him very much more and more)))
And the production time was reduced by two hours)))
AlenaT
Marina, a question.
Should the dough double or ferment in up to two hours?
I put it exactly for two hours, so it increased four times for me ...
Or is it not necessary so long, but it is necessary twice?
Today again I made two at once, only one from the night dough,
and the second one followed him (I did not think of two doughs for the night)))
The night turned out to be flatter, and the day is tall, round)))
And both are delicious! Thanks again!
Twist
Alyona, the dough can be ready in less than two hours. In the recipe, I indicated the time that usually takes me - from 1.5 to 2 hours.
But if the heat or yeast is already very active, then it may take less time. Here it is already necessary to look at how the dough behaves. I usually stand the dough for two hours.
I did not make this bread on a long (night) dough, but I also want to try it. How I bake, I will share my impressions.
Alena, thank you very much for such detailed comments
Kras-Vlas
Marina, thanks a lot for the recipe! The bread turned out to be very soft and fragrant, so nostril
Homemade bread (oven)
Homemade bread (oven)


I baked with dry yeast, measured 4 g (approximately), from this heap I poured yeast onto the dough by eye, then everything was according to the recipe, baked on a stone.
We all really liked this bread, I think. we will bake it often!
Twist
Olya, what a handsome man !!! And the cuts, and the crumb! Super
I am glad that I liked the taste of the bread! Bake and eat to your health!
nimart

Marina, thank you very much for the recipe, very tasty bread
baked in a multi dex 50 60 min, for 700 g of flour
1 grade was made from a mixture of c. from. and CZ
here I described how I got the proportions:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0
Homemade bread (oven)
Homemade bread (oven)
Homemade bread (oven)
it tastes better in olive oil, of course, when it is over, then in ordinary refined
Thank you Vitalinka and Lozje, for advice on baking this bread in our mulka, and most importantly, for the exact choice of delicious bread for my husband
I did it on the night dough, thanks Alena for a successful experience, once even on two doughs (first I put a dough, then I found that it (dough) was not for an increased portion and kneaded an additional dough in the morning) it turned out even more magnificent

Twist
nimart, wonderful bread turned out! I am very pleased that the family liked it! Tell your husband full. Thank you very much for the photo report and such a meaningful comment!

once even on two doughs (first I put the dough, then I found that it (the dough) was not for an increased portion and kneaded an additional dough in the morning) it turned out even more magnificent
Can you have proportions? I also want to try this option.
nimart
Quote: Twist


Can you have proportions? I also want to try this option.

1-dough was like your recipe
then I realized that I needed a bigger loaf and kneaded in another plastic bucket as much as was not enough, already with central locking mucca
then I forgot how I did it, probably in the refrigerator
in the morning, knead twice for 14 minutes (in my HP program "dough" - knead for 14 minutes) oil and salt in the second batch
Twist
nimartthanks for the hint! Now I am mastering baking in MV (I have it recently). I just want to try to make this bread in it. And then in the summer, in the heat at the oven, I'm already fed up with spinning.
P.S. I would be very glad to communicate in "you".
nimart
Quote: Twist

nimartthanks for the hint! Now I am mastering baking in MV (I have it recently). I just want to try to make this bread in it. And then in the summer, in the heat at the oven, I'm already fed up with spinning.
P.S. I would be very glad to communicate in "you".
Marina,
happy baking in the cartoon !!!
Twist
Thank you!
MariS
Marisha, accept my report and thank you very much for the delicious bread!

Homemade bread (oven)

It turned out a little pale, it was necessary to fry the crust a little. Next time I'll add baking time.

P.S. As luck would have it - the photo turned out so huge (I will delete it when you look).
Twist
Marishik, I am very pleased that you liked the bread! Thank you so much for using the recipe! Eat to your health!

P.S. As luck would have it - the photo turned out so huge (I will delete it when you look).
And the photo, if you don't mind, let it stay. On it, the crumb texture is visible so well! And if the crust turns out to be pale, then I literally increase the baking temperature for one or two minutes at the very end and put it on the highest level.
MariS
Quote: Twist

Marishik, I am very pleased that you liked the bread. And if the crust turns out to be pale, then I literally increase the baking temperature for one or two minutes at the very end and put it on the highest level.

Today the bread is even tastier Marisha! Next time I will increase the temperature at the end of baking. Thanks again!
Twist
Marishik, to your health! : girl_love: And bread with rye flour is always tastier when it "stands and stands" (even if there is not a lot of it in the composition)

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