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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 7)

Gasha
Quote: Polin4ik

I'm not upset, I understand perfectly well that everything is ahead!

This is our way! Good luck!
Polin4ik
Quote: Gasha

That's our way! Good luck!
Rye bread Without anything (oven, bread maker, slow cooker)
And this is my "without nothing". I did it at half the rate. The smell is great, delicious, I had to cut it hot, mine could not stand it. Everything is fine, only the roof is flat. What did you do wrong? Thanks Gache
Gasha
It's like that! The crumb is great! You are a fine fellow !!! To make the roof more convex, reduce it in the next. times the amount of liquid per 20 ml. Do not cut the bread hot! Fight but don't give !!! Ripening processes are still underway in hot bread.
Polin4ik
Quote: Gasha

It's like that! The crumb is great! You are a fine fellow !!! To make the roof more convex, reduce it in the next. times the amount of liquid per 20 ml. Do not cut the bread hot! Fight but don't give !!! Ripening processes are still underway in hot bread.
Thank you very much for your advice! We will do this next time.
zvezda2891
Thanks for the recipe !!!
Baked according to the recipe, only 380 ml of water. Bread maker Panasonic 257, rye mode. I put it and only peeped, the bun and after the proofing. Everything worked out!!! I didn't do anything myself. Supper !! Now you can abandon and forget.
Gasha
zvezda2891, Congratulations! Keep it up!
Andrey Kozhevnikov
Hello, dear forum users, bakers, professionals and amateurs. I am a beginner in this business, I recently bought a Kenwood VM-256 bread maker and began to learn how to bake bread. The first two did not work out, were not baked, because I have not yet met the baking manuals on your forum. But the third bread was a success. This inspired me to further bakery creativity. I have some questions about baking, the answers to which I have not yet found and decided to ask one of you, experienced bakers.
So: I bake basically yeast-free bread with grain sourdough. We made it ourselves.
And, as far as I understood, after reading the instructions and the recipe book for Kenwood, there is no recipe and program for baking sourdough bread! Everything is complete - yeast, yeast ... And accordingly, the programs are designed for yeast. And not a single sourdough program!
And you have to intervene in the process: first - cook the dough on the "dough" program, then turn off the c / n for 4 or 5 hours until the dough comes up, then turn on the c / n on the "baking" program. This trick works with wheat flour, but not with rye-wheat flour. Baking time - 1 hour is OBVIOUSLY not enough for rye-wheat bread! And so I ask: QUESTION 1: Is it possible again, after the signals of the end of baking, that is, after an hour, to turn on the baking mode again for another half hour? Would such self-righteousness harm the bread maker or bread?
QUESTION 2: Can the bread be left in the bread maker until it cools down or should it be removed immediately?
QUESTION 3: What is the difference between rye-wheat and wheat-rye bread?
QUESTION 4: Are there wider bread makers so that you can bake a loaf with a diameter of up to 40 cm? How many cotton has not revised, all have almost the same standard of bread in size.
Thanks for attention.
Waiting for an answer.
Yours faithfully,
Andrey Kozhevnikov
Gasha
Andrey Kozhevnikov, I will try to answer

1. You can.

2. It is better to get the bread out of the HP and put it to cool under a towel.

3. Wheat-rye - bread in which the content of wheat flour is higher than that of rye. If the composition contains 60-80% rye flour, then bread = rye-wheat. Over 80% - rye.

4. There are HP with round buckets. True, abroad. The bread baked in them will not be a loaf, but will be round. But this question is best asked in the relevant topic. Here! Good luck!

Polin4ik
Hello. Today I again baked bread for a half portion. Everything is fine, but the roof is flat again, reduced the water by 20 ml. ...
Gasha
So, we still need to reduce!
Polin4ik
Quote: Gasha

So, we still need to reduce!
So tomorrow I will again reduce the water. I guess I have such flour. But nothing, everything will work out.
Gasha
It will definitely work out! Apparently, the moisture content of your flour is high
Andrey Kozhevnikov
Gasha! Thanks for answers. And tell me, what will be bad if the bread is not taken out of the bread machine immediately, but after an hour or two?
SchuMakher
The heel will sweat and the crust will not be crunchy
Gasha
Well, first of all, the crust will be oak ... And then why violate the technology that has been created for millennia on the basis of experience, and later the bakers learned about the chemical processes that take place inside the bread after baking. He does not need to sit warm more than necessary. He wants to rest under a towel.
SchuMakher
Gaaaan, I kind of got in and ruined everything?
Andrey Kozhevnikov
Got it, thanks for the clarification. I will learn very important information from you!
Gasha
SchuMakher, Mashun, don't roar, you haven't spoiled anything!

Andrey Kozhevnikov, to health, and good luck!
Tane4ka
Thank you very much for the recipe, I really liked the bread. I cooked in the oven.
Gasha
Tane4ka, to your health!
Andrey Kozhevnikov
Hello everyone! Gasha, following the link you gave me, I created the topic "Bread Maker for CARAVAY" with the question, are there such ovens? And said:
"I can imagine such a bread machine: width 40cm, depth 40cm, height 25cm. Maybe someone makes them after all?"
To which Lika replied - the moderator of "Only the oven" and for some reason immediately closed this topic ... Hmm! I thought I could discuss this issue and develop this topic. Maybe there is some kind of plant in Russia that could organize the production of OUR bread machines, taking into account OUR RUSSIAN traditions. It's not a century to adopt everything foreign, albeit good! It's time to create OUR domestic bread maker! Oh, so I was dreaming today - from success! And Lika - BAM! -and closed the topic! Gasha! What do you say to this? Maybe you also have some ideas, ideas?
Waiting for an answer,
Yours faithfully,
Andrei
Gasha
Andrey, this topic was created to discuss a specific recipe, everything else is considered spam here. Lika is our moderator. About her actions, you better talk to her in a personal. As for the loaf, I bake them in the oven, and I just don't need HP for the loaf. I answered you in that thread
Laksana
poured 20 ml of water at the bottom there was a circle of thin dough and everything was sticky to the scapula and hands. It went up well .... I put the bake on and I sit and imagine how it all will not work out in general I will report.

Rye bread Without anything (oven, bread maker, slow cooker)

so ... inside tomorrow I will probably see
Andrey Kozhevnikov
And I always manually help the bread maker with a paddle, I direct the dough from the corners to the center. And it turns out well. It seems to me that the bread maker needs help. It is not difficult and interesting.
Gasha
Laksana, well, why is the smiley sad? The roof of the bread is convex, which means that everything was fine with the water. But the fact that it is a little low can be for several reasons: weak yeast, cold, little time for proofing. Don't forget to show the cut photo tomorrow, okay? All right! Chin up! It's delicious, really!
Andrey Kozhevnikov
Gasha! Have you ever baked bread not with yeast, but with sourdough?
Gasha
Andrey Kozhevnikov, yes I baked a lot and bake with sourdough. All my breads can be found either in my profile or in my topic: signature below. And in the first post of this topic there is a link to "Rye Tips"
Laksana
Quote: Gasha

It's cold at home))) and it's -25 on the street.
Rye bread Without anything (oven, bread maker, slow cooker) here is a cut, please rate it with an experienced eye. I liked the taste, but next time I'll add salt. Thank you for the recipe
Gasha
Great crumb! Everything in the bread is normal! You are well done!

The crust is a little thick, in my opinion. What baking time did you set?
Laksana
ten o'clock ..... then I realized .... I had to fix it for 5 minutes less
Gasha
Laksana, smart girl!
COGT
Can you please tell me if there is a difference when to add semolina - in water or on top of flour? The first time I fell asleep in the water and the bun turned out to be pretty, maybe even a little tough. And today I put it down after the flour and it turned out quite liquid, I had to add more flour. I don't know the result yet, the bread is proofed, but I'm afraid it won't be baked. Help with advice, please!
Gasha
COGT, I don’t know if there is a difference, because when placing products in a bucket, I am guided only by the recommendations of the Panasonic manufacturer, namely, first flour, then water. Semolina is the same flour, only coarsely ground. Therefore, lay in the order recommended for your HP. And regulate the bun, preferably in any case
COGT
Thank you, Gasha! I always control the gingerbread man, I just thought that when I poured semolina into the water, it managed to swell while I was sifting the flour, and took on some of the liquid. Therefore, the bun became more abruptly. And if semolina is poured on top of the flour, then during kneading it will not have time to swell so much, so the dough turned out to be liquid. Before baking, my bread rose to the edge of the bucket, oh, I'm afraid it's not good!
tatalija
Gasha, thanks again for this recipe.
If you will allow me, I can still praise him. I now make it only in the oven and in sourdough, All the ingredients, I throw in the food processor, except yeast (there is none), and one and a half glasses of sourdough, I shift and leave it to come up overnight, in the morning it sometimes tries to escape from the basin (the sourdough is already strong ). I grease the baking paper with butter and distribute it on a foil mold (such forms for grilling thick foil forms), put it there and let it stand, and all the BREAD MMMMMMMM
Gasha
COGT, don't panic! The bread will still be delicious - and this is the main thing! I like that you do not just bake, but analyze, which means that you will definitely succeed !!!
tatalija, Thanks for the kind words!
MGR
Dear Gasha. Yesterday I baked rye according to your recipe without anything. and although this is the second bread baked by me in my life, everything turned out surprisingly well, only the roof is flat, and it tastes very good. Allowed myself improvisation Instead of semolina flour, well, there was no semolina, and mustard oil instead of sunflower oil. I even managed to take a picture before being eaten, I'll post it later for your examination. I am very interested in proven bread recipes for type 2 diabetics.
Crochet
Quote: MGR

I am very interested in proven bread recipes for type 2 diabetics.
MGR
This is for you Alexandre ! She has a hundred recipes for diabetic bread! And not only bread ... I highly recommend visiting the blog Alexandra !
Teen_tinka
Galya, in general, I finished it off !!!! or he me ...
Height 13cm (at the top edge of the lid), a little round roof, baked .... semi-uuuuuchilooooos !!!! Delicious.....
Gasha
Teen_tinka, clever !!!
Tatiasha
I hoped that this would work, figs to me, as always, with rye I have - a failure. I did it with live yeast, the bun was superb, withstood the technology for HP 1 in 1, the dough did not fit, the yeast was fresh, but the pack was new, it wasn’t tested on other products, I don’t know what to sin on ... And, I forgot to inform, I did 1/2 of the specified ingredients.
Here, see for yourself, it seems like nothing like that, a loaf, right ??
Rye bread Without anything (oven, bread maker, slow cooker)

But, no, she's a little outgrown the speech. boxes:
Rye bread Without anything (oven, bread maker, slow cooker)

Gasha
For a half dose of ingredients, you got a wonderful loaf. And how big do you think a loaf of 200 grams of flour should be?
Tatiasha
I don’t know which one. It is very inconvenient when the authors do not indicate the output of the product. Not all the participants are experienced .... Lana, lyrics aside. I cut it, tried it, I liked the cut (color) right away, the taste too, so everything is OK !! But no one has yet been able to bake such a midget, probably ... She replaced the semolina with a central locking system and added a pier. coriander and whole caraway seeds.

Sanks, to you, Gasha!!
tanya123
And here is my next bread baked !!!
True, I added a mixture of "Borodino" to it ...
Rye bread Without anything (oven, bread maker, slow cooker)
🔗
Gasha
Quote: Tatiasha

I cut it, tried it, I liked the cut (color) right away, the taste too, so everything is OK !!

Myakish is OK too !!! So everything is great!

tanya123, Tanyusha, very cute bread!
tanya123
Gasha And what a delicious !!!!
From the loaf, nothing but photos is left ...
Sens
tanya123,
I also bake at half weight, it is always low .... and delicious!
I think I have a bigger bucket, so it's not even higher than a matchbox.

by the way, the bun of this recipe is very sensitive to the volume of water.
gwfr
Hello everyone!
This bread was baked several times, it turns out with a convex roof, but very dense, low and heavy. What am I doing wrong? The gingerbread man turns out to be round, there is no puddle under it. It rises well, I included baked goods at different moments of the rise - from 2 times in volume to half a bucket, the result is the same.
Gasha
gwfr, please re-read Rye Tips
gwfr
Thank you for reading. As I understand it, I don't have enough water, according to the recipe 420 ml, but I pour 380. I will increase the amount of water.
Thank you!

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