Rye bread "Without nothing" (oven, bread maker, slow cooker)

Hello Gasha!
I read the whole topic, tried it, alas, nothing came of it.
The bread turned out to be heavy, well, not porous enough, damp and not tasty.
She stood over the soul at the bread machine, watched the bun, for 13 minutes she was kneading specials. a spatula for rye bread.
Even after 3 hours, it rose very badly for me, probably 1.5 times. I decided to spit and after 3 hours 30 minutes put 1 hour 10 minutes on baking. What could be the mistake. What shivers are needed? I have the usual type "Pakmai".
This is the third unsuccessful result with rye bread, I baked 2 times according to recipes for a bread maker, where the roof finally collapsed. But then, thanks to your explanations, I realized that a little less water is needed, and in those recipes I even added a little more.

[Shahin]

Shahin, I use Saf-moment yeast. If you get a damp and doughy bread, it means that it did not rise well. Perhaps, indeed, it is a matter of yeast.

Hello, Gasha, I'm generally a completely newbie, tell me, can you use regular light or honey instead of dark sugar? Thank you.

Of course it is possible. Just brown sugar or buckwheat honey gives the bread an extra color.

But something didn't work out for me, here. But I liked the taste.

I didn't do it very well. The roof is completely flat, although it tastes nothing, not wet, not sticky, baked. Has risen rather weakly. Proven yeast, baked on them both before and after. Reduced water, as indicated in the recipe. I think the proofing should have taken longer. Here is my first rye bread

Please tell me the proportion of replacing brown sugar with honey or regular sugar

Brown sugar is a little less sweet ... As for how you like it, it's up to you to use the recipe for the first time, and add less or more the second time ...

[Swetab, blank]

Swetab, blank , try immediately adding instead of brown sugar (if you want to put honey) 0.5 tbsp. l. honey.
This is because honey is sweeter than regular white sugar.
And if it seems to you that the bread is not sweet, then add a little more honey next time.
For example, I generally prefer bread without sweetness and generally do not add sugar or honey to the dough. Sometimes I can add 1 coffee. a spoonful of honey.
Again - a matter of taste.

Good health, Gasha!

I have HP Kenwood 450 with the ability to create my own programs. Therefore, I created a program specifically for your "Rye without anything". But I CANNOT understand why the proofing of the test should be carried out with the HP turned off ??? That when the HP is turned on during the proofing, the heating or stirrer turns on? Can't understand the difference Please explain

By the way, I tried to squeeze the best out of this topic and here's what happened (let it make it easier for beginners to find in all posts):
Yeast 2 teaspoons
Rzh. peeled flour 400 gr.
Millet. flour 100 gr.
Semolina 50 gr
Salt 2 teaspoons
Sugar brown 1 tbsp. l.
Rast. oil 2 tbsp. l.
Apple cider vinegar 1 teaspoon.
Water 400 ml

1. Knead the dough into the HP for 15-18 minutes.
2. Leave in a bucket to rise for 1.5-2.5 hours in HP.
3. When the volume of the dough has increased by 2-3 times, grease the roof with a beaten egg and make cuts with a blade.
4. Bake for 65-70 minutes.

For this recipe, you can make a program on Kenwood-450:

1. Click "Favorite program"
2. Press "P"
3. Enter the stages of the cycle (buttons +, -, V):
preheat = 0
mixing1 = 3 minutes
suede2 = 13 minutes
rise1 = 20 minutes
kneading3 does not change (it will not)
rise2 = 0 minutes
mixing4 does not change (15 seconds)
ascent 3 = 120 minutes (maximum)
baking = 65 minutes
rewarming = 0 minutes
4. After entering the last stage of the cycle, a sound will sound - the program is set !!!
THIS IS USEFUL TO KNOW

How to adjust the amount of liquid?
The amount of liquid depends on the moisture content of the flour (humidity in the room), so the exact amount of water must be selected by the bun. The difference can be 20-60 ml. If there is a lot of liquid, then the dough looks thin during kneading - you need to add enough flour so that the dough looks like a bun, and not like a liquid mass.

It is better not to replace semolina with wheat flour, since it is it that gives looseness and adds lift.
You can substitute lemon juice for apple cider vinegar.
Brown sugar or buckwheat honey gives the bread an extra color. If this is not important to you, then 1 tbsp. l. dark sugar can be replaced with 1 tbsp. l. light sugar or 0.5 tbsp. l. honey.

How to choose the rise time3 (proofing)?
If the bread settled during baking, then you overexposed it in the proofer. It all depends on the temperature in the apartment and on the strength of the yeast. When hot, the dough can rise even in an hour. You can navigate by the look: the fermented dough becomes like a bubble sponge, and it is difficult to fix it.
To check if the dough is ready for baking, press on it with your finger - it should be firm, but not hard. The dent should gradually fill and straighten out.

Cutting the dough before baking will decorate the bread and will be beneficial: during baking, the cuts help the dough to expand in volume without tearing or breaking on the sides. Usually an incision is made 1 cm deep.

It is better not to cut the bread after baking warm !!! Even after baking, rye bread still ripens.

[alexstr]

alexstr, I turn off the HP simply because it takes a different time to prove the bread depending on the temperature, etc. If this is not done, then the dough will stand exactly the time allotted according to the program and switch automatically to Baking. And rye dough is very capricious, it can be either not far enough by this moment, or overstayed. And about the stirrer ... The rye dough no longer needs a kneading, and in most programs there is a kneading during the proofing.

And thank you for putting the tips together in one post!

Gasha, thanks for the answer! Now I'm almost calm!
I also forgot to ask: why do you not recommend opening the HP lid often and for a long time during proofing? There are gases that accumulate under the cover that cannot be released? Or is it impossible for light to have access to the test? I ask for your authoritative comment and thank you in advance !!!

[alexstr]

alexstr, again because the rye dough is very capricious, and does not like to be disturbed. If the roof is open for a long time, it can go down. It is not for nothing that the proofing is recommended to be carried out in the complete absence of drafts. People who bake bread in ovens or ovens place the dough either in the switched off oven or in the microwave during the proofing period precisely because with the doors closed we protect the dough from cool winds. And we have HP. The closed lid reliably protects our whims ...

And I do without decoy:

water - 500 ml
rye flour - 300 g
wheat flour - 470 g
salt - 4 tsp.
rast. oil-1-2 tbsp. l
yeast - 1-1 1/4 tsp (saf moment)
when there was malt extract, I added and there is a bunch of additives (agram ...). I get along fine without them. The bread flies away. I picked up the recipe for myself, put it on at night, I don't follow. I have Moulinex 5004 program 8. She's the best at it.

[Tenidia]

And I do without decoy:

Tenidia, you have a completely different recipe that has nothing to do with Gashin in terms of the number of ingredients and their composition. I think you need to create a new theme (let's try your recipe too).

[Gasha]

Gasha, today accidentally came across your recipe (Stern suggested it to someone, and I also used this hint). Immediately kneaded in HP on the Yeast dough mode. Along the way, I added 70 grams of wheat flour, since the bun was a little thin.At the end of the mode, I put the dough in a colander and placed it in a slightly heated (turned off) microwave for 30 minutes for proofing, and then tipped the colander dough on a silicone mat, held it for 15 minutes and baked in the microwave on convection / baking mode for 45 minutes on the same mat ... The bread turned out to be real rye. It didn’t seem to me that it resembles Darnitskiy (it contains much less rye flour), but rather a country rye flatbread. Even the granddaughter ate 2 slices at dinner - an unprecedented deal. Thank you very much from our family. + 1
Here is my product:

[Panevg1943]

Panevg1943, to your health! The most important thing is that it is delicious ... And according to GOST in Darnitskiy 60% rye flour.

[Gasha]

And according to GOST in Darnitskiy 60% rye flour.

Gasha, and in your recipe 80%, so it tastes closer to real rustic rye.

[rye]

Finally I found a rye, and my hands came to bake.
This is my first experience rye bread

🔗

And in the context, though still warm

🔗

Rye flour - whimsical however It seemed that for 900 grams it is very small, I usually have this growth of 450, but inside everything is fine. I find out what it tastes like at dinner.

Thanks for the recipe!

........................ ........................ .......................

The bread is eaten, delicious, thanks again for the recipe!

[Gasha]

Gasha, I took your recipe as a basis and perverted a little. And the result is delicious bread, very similar to "Stolichny".
Moreover, she solved the problem of "what to do with old bread". I used the remains of white (wheat) bread instead of wheat flour. The bread was chopped into crumbs in a blender.

Pour 100 ml (up to this mark of the cup) of crumbs into 380 ml of warm water. Let it stand for a while - 5 minutes.
+ 3 cups rye flour
+ 2st. l. panifarina
+ 2h. l. dark agram
+ 1.75 tsp salt
+ 1st. l. Sahara
+ 2st. l. vegetable oil
+ 1.6 tsp. dry yeast

The kneading was done on the Main program (kneading, a few minutes of rest, kneading). The gingerbread man turns out to be watery - does not spread, but also not quite round. If you wish, you can add flour, I did not. Then I put it in a mold and put it in the microwave with a glass of boiling water for proofing. It doubled in about 40 minutes. I took it out and preheated the oven to 250 degrees (I have convection). I smeared the top with an egg. Baked for 15 minutes at a temperature of 250 degrees, after 45 minutes at a temperature of 170 degrees. Then immediately take out onto a wire rack to cool.
Delicious - I don't know how to describe it, and there is sourness and rye sweetness, the crumb is neither dry nor wet, the crust is crispy.
Well, here it is!

[Gasha]

Gasha, your this topic begins with the words: "my husband got me ..." like this and cleverly - My husband got me out with requests for normal rye bread. everything was wrong and wrong. I found this recipe of yours today in the morning I made this bread. Thank you for this recipe. The husband said that it was delicious and what you need! But for my taste, I would add more sourness. What is needed for that? (sorry, but I'm still quite new to baking). Need some vinegar? reduce water accordingly or add flour. So?

And here is my report. Whole bread could not be photographed - did not have time. They tore the crust for a fight!

[Raisins * ka]

Raisins * ka, I am very glad that the bread went to taste. For sourness - that's right - you need to add vinegar, but not much - don't over-acidify! And I would advise you to reduce the amount of water in any case, so that the "roof" of the bread is more convex and round.

READING - DONE. Everything worked out great. : wow: It went up perfectly, but at the same time the crumb is dense, well cut. At the last minute I was reinsured and put in 1.5 tsp. Extra-R and Panifarina (or rather, their Ukrainian substitutes). The bread came out great! For the first time, I didn’t add ANYTHING to a rye bun! But with additives it is no longer "Without nothing." Now, after such an excellent rise and an excellent state of the crumb, I will be afraid WITHOUT panifarin and Extra-R.

[Markilena]

Markilena, do not be afraid! And without additives everything will work out! I haven't used any supplements for two years now.

I baked breads according to this recipe several times, but yesterday it did not work. Yesterday there was a change: a new cake mold, which I decided to use for bread, had baked in a lower mold before, and counted the recipe by 3/4 of the main amount. He got up, distanced himself. After baking, I left it to cool and I got a space under my roof half the height of a loaf of bread, although before cutting it looked like ordinary bread. And another question is the bun in this recipe, or does it not quite look like a bun?

[Olaim]

Olaim, gingerbread man it should be! Only, unlike wheat, it should be very dense and matte.

then it was necessary to add flour? Which one? Or reduce the water?

Better to reduce the amount of water. And about flour - here everyone decides for himself. For me, the more rye flour, the better, therefore, if necessary, I add rye flour. If this is not fundamental for you, then you can add wheat, the bread will be more magnificent from this.

I've been baking this recipe for the second day in a row ... yesterday it didn't work out! Today, too, I did not really rise ... I was on the rack for 2.5 hours, I probably should have waited 3! Wait baked, in 10 minutes it will be ready! but somehow I am upset in advance! ... no wonder, this is probably already the 10th rye-wheat bread, which I feed a bucket or birds! (((
Tell me about the reduced size (290 rzh of flour and 75 psh) is 1 hour 05 minutes enough to bake?

Got it, a little higher than yesterday .. let it cool down!

Got it, a little higher than yesterday .. let it cool down!

Rye bread, but for such an amount of flour it won't be high. The main thing is that it is tasty

I got a little sweet, 15-20 cm high. reduced the size just a bit proportionally by 0.86

I got a little sweet, 15-20 cm high. reduced the size just a bit proportionally by 0.86

You are clearly exaggerating
This height in a bucket of Panasonic for the amount of flour indicated on 1 page can only turn out pure wheat bread.

[Natulek]

Natulekin my opinion, there is no exaggeration here. The usual height of bread for this recipe turns out to be 18 cm.And the flour in the recipe is 550 g - that's a lot

And sweetness is regulated by everyone. I like it to feel in rye, and in many classic recipes, sugar is not added at all.

the eye was wrong. now I'll tell you exactly 10 centimeters approximately
I meant it was not very big, and it turned out sweet, I would even say that it turned out to be some kind of butter, but soft. in principle, this is the first "pancake" made from rye flour.
besides, I would still like to try to make bread like in a store. there it is 12 centimeters high, porous and slightly rubbery) Besides, I don’t know the technology. so that only rye flour, wheat 1 grade, water, salt and yeast. how to make bread from such (only from such) components and how much is kneaded, proofed and baked.
bread out of nothing is more "clever" and not the same as in the store. besides, 15 kneading, 2 10 proofing and 1 10 minutes probably not enough proofing, and at the end of kneading the dough had already become liquid and began to spread along the bottom.
if someone tells you a recipe from the minimum number of components (which are written above) and as much as possible similar to store bread. like that 🔗

In general it turned out! Congratulate me on the first tenth bread !!! Of course this is not ideal, but at least not wet! I shifted the flour a little, the crumb is plump! I stretched the dough with dry hands, it did not stick! Those times there was not enough flour, so nothing happened!

And for me - that's how it turned out! This is my third bread (and first rye). Recipe - no adjustments, mode - rye, shoulder - rye.
Delicious and aromatic. Reminds from childhood the forgotten bread "Kishinevsky". It has not been baked at our bakeries for a long time ...

Dear girls, do you think it is possible to replace apple cider vinegar with grape (from red grapes) in this recipe?
I'd like to try this bread. Seduced! And I don't have natural apple cider vinegar.

[Amiga]

Amiga
Why not ? We add vinegar to give rye bread a characteristic sourness, in grape vinegar sourness also has a place to be, so it will do! Lemon juice or just citric acid is also good.

[Gasha]

Gasha, thanks for the recipe! So I finally decided to bake some bread. Previously, I had a complete dislike for rye. And I haven’t gotten to all sorts of ferments yet ...

Here's what happened:




Brown sugar is over, put melted honey - not buckwheat, ordinary.The only thing, I poured it into a tablespoon, wanted to pour out half, but almost all of it thumped.
Apple cider vinegar also ran out (where the food goes ... tomorrow, urgently to the store!) - replaced it with lemon juice.
Everything else is according to the recipe. Knead in HP, proofing took about 2 hours 10 minutes. And then ... I decided to make cuts on top. A special knife-blade goes to my HP, so I tried it ... I felt like a maniac surgeon. It did not work out too well, the dough immediately began to grow. I ran the top with a beaten egg and turned on the "Bake" mode for 1 hour 10 minutes. I kept looking through the glass, afraid that it would not work. But no, the bread is baked, the taste is wonderful. I just would like a little more pomp.

Just tell me how you manage to make cuts - when did the dough come up?

[Anka_Manka]

Anka_Manka, the cuts will not settle the steeper dough, i.e. you can slightly reduce the amount of liquid. But, frankly, you can achieve a more rounded roof without cuts.

Hello Gasha!
I apologize in advance for the stupid questions, but still ..
Is it possible to knead your bread without a bread machine (due to its complete absence, and I really want to bake the bread itself) and if you know how? I'm just starting to communicate with the test, so if you can describe the process in more detail ...

[Fenek]

Fenek, sure you may. It's just that rye dough is quite difficult to knead with your hands, it is very sticky. I knead with a thick wooden spatula with a long handle, I have it since Soviet times. If you have a powerful mixer, you can knead with it at low speed.
Well, as for the detailed technology, it is simple: knead the dough, shape it into a ball, put it in a bowl under the plastic wrap, and put it in a warm place without drafts to rise. It is convenient to put in a switched off oven or microwave, there certainly does not come through. After the dough has doubled, place it on the table. Bukalno form a ball with three or four movements. It is convenient to do this with a scraper. And put it on a baking sheet, or form. Don't forget baking paper! Again you cover with something. I cover with the largest saucepan. When your ball doubles in size, then send it to a preheated oven for baking. Usually rye bread is baked first at a high temperature, about 240-250 degrees. 10-15 minutes. At this time, you need to put down the pan with water. Then the temperature is reduced to 180 degrees and baked for 40-60 minutes until tender. Ready bread, if you knock it on the bottom with your fist, makes a dull sound. If you buy a thermometer that is inserted into the bread, then the temperature of the finished bread is about 95 degrees. We have many topics on our website with detailed instructions. A lot can be learned from the topics of sourdough bread. The whole difference is that they make first the leaven, then the dough, and only then the dough. And then everything is as always.

[Gasha]

Gasha, and you have not tried to bake this bread on dark beer? I ask because I want to try, but I don't know how much beer to add to the dough instead of water.

[Amiga]

Amiga, I tried it in Darnitskiy for my husband. I didn't like it, but that's just my taste. Try swapping half your water for beer as an experiment. Beer contains hops, and dark varieties also contain malt, so this is quite suitable for bread. And then you can always adjust to your taste the next time - reduce or increase the amount of beer.

Gasha, thanks for the recipe. OOOVery delicious bread. True, one thing in it does not work for me ... the roof is always ... perfectly flat ... there are no failures, just perfectly flat ...
I tried it with 2 hours of proofing, 2.5 ... even ...
cut the top, left it as it was kneaded, spread it with a wet handle over the bucket ... but it is still smooth ..
What can you advise?

[Teen_tinka]

Teen_tinka, try reducing the amount of liquid by 20 ml.

[Teen_tinka]

I tried it with 2 hours of proofing, 2.5 ... even ...

Teen_tinka
At first, I also defrosted this bread for a long time, now the proofing time takes from 45-60 minutes, otherwise, when baking bread, the roof starts to fall off and the roof turns out to be even (although when proofing the dough rises very nicely, with a dome), and so, albeit slightly, but convex ... Maybe you should try to shorten the proofing time a little?

Gasha, thank you very much for the recipe. Already 2 times baked in the oven. Flies away with a bang. Tasty very, very much. But I have a problem, the roof is cracking. Both times. The first time before baking, I smeared it with water, salt and starch. The second time with oil. The result is the same. Like this:

Can you tell me what my problem is?

[jenyasan]

jenyasan, well, actually, cracks on the surface of rye bread are not considered a marriage. On the contrary, in some recipes, in Finnish, for example, if the bread turned out without cracks, then it is considered a failure. You can try making cuts on the surface of the bread and give more time to proof. Cracks appear when the oven temperature is high. The dough begins to grow quickly, and, already set, the crust bursts.

But, in my opinion, you are just great! I really like your bread

Crochet

At first, I also defrosted this bread for a long time, now the proofing time takes from 45-60 minutes, otherwise, when baking bread, the roof starts to fall off and the roof turns out to be even (although when proofing the dough rises very nicely, with a dome), and so, albeit slightly, but convex ... Maybe you should try to shorten the proofing time a little?

Innul, it seems to me. that you just changed the yeast to a stronger one. You have Fermipan? I wrote for regular yeast. With stronger yeast and a higher temperature in the apartment, of course, the dough rises faster.

[Gasha]

Innul, it seems to me. that you just changed the yeast to a stronger one. You have Fermipan? I wrote for regular yeast. With stronger yeast and a high temperature in the apartment, of course, the dough rises faster.

Gasha
Galyun, that's right, now I have Fermipan, but before that I used to bake exclusively on the "Saf-moment" and still stop the bread. I tried to stand for 1.5 hours, and after 1 hour the dough became spongy, everything was in a hole. I had to reduce the proofing time to a maximum of 1 hour, then everything is OK!
For those who do not go to the good-cook, I recommend reading about this bread here: 🔗 (from the top to the end of the page) - a lot of useful information.