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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 8)

Gasha
Try to first increase the amount of liquid by 20 ml, i.e. 400.
verraz
Thanks for the recipe! Today I tried to bake. I took a dark beer instead of water. And here's the result. It seems to have turned out well, only the salt is not enough for my taste, but in the trail. I'll correct it once
Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
gwfr
Quote: Gasha

Try to first increase the amount of liquid by 20 ml, i.e. 400.
I enlarged it, the loaf turned out a little higher, but the perforation is all one small, small, and the bread is dense, dense ...
Gasha
verraz, great loaf!

gwfrmeans you have very dry flour ... increase more water
Dinny
Thanks for the recipe!

This was my second bread baking experiment in my life, the first was a recipe from a cook with a 1: 1 ratio of wheat / rye flour. (I didn't even try to bake bread from only wheat flour, I'm not a big fan of them)

In the absence of scales, I measured everything with a measuring cup. so the proportions could not be observed quite accurately (especially flour, due to shaking, flour was counted at the rate of 160 g (both wheat and rye) in 250 ml, since I did not find a table for recalculating rye flour). I added more water than 420, probably about 450 ml, otherwise the dough seemed too dense to me.
The liquid was water / kefir in a 1: 1 ratio. I added a little less than 1 tsp of vinegar. I mixed everything with a mixer.
Could have been a whole - the sourness seemed not enough. (or a bit too much sweets, maybe you need more salt?)

There is no form (and HP, too), so I baked in a frying pan in the oven.
The bread seemed a bit thick, but it was baked all over, the roof did not collapse much. Maybe more water was needed?

In general, I am satisfied with the result. For the second experiment, the absence of a thermometer in the oven, accurate means of measuring weight and an idea of ​​the proper consistency of the dough is generally great. For many years I was afraid to give up on yeast dough, the last time I baked it with my parents 20 years ago ...

Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Dinny
Young
, I'm glad that I liked the bread ... For baking in the oven, you need to add a little more liquid, then the bread will not be dense ... I strongly advise, after all, to buy scales, you can also inexpensive
Dinny
Quote: Gasha

Dinny
Young
, I'm glad that I liked the bread ... For baking in the oven, you need to add a little more liquid, then the bread will not be dense ... I strongly advise, after all, to buy scales, you can also inexpensive

I overlooked this topic again, it is mentioned that 240 ml contains 150 g of wheat flour or 130 rye flour. Then it turns out that I missed with rye flour, I poured 40 grams less of it ... and more water than according to the recipe ... I thought on the contrary I poured flour.

They promised to give me the scales, though mechanical ..
Gasha
Dinnyjudging by the crumb, there is a lot of liquid in your bread, this is a completely loose bread
Dinny
Quote: Gasha

Judging by the crumb in your bread, there is a lot of liquid, this is a completely loose bread
thanks for the advice! next time I will try to keep the proportions more precisely

Polik
Thanks for the recipe. For the first time in my life I baked bread from rye flour and it worked. But there are still questions. For 200 ml of water and 200 rye flour +50 wheat, the dough turned out to be liquid, I had to add 1 tablespoon of wheat and 4 tablespoons of rye flour. The gingerbread man formed, but at the bottom (I was kneading in the combine) it was smeared. That is how it should be? And in the finished bread, a thick and hard crust turned out, how to achieve a thin one? Baking oven with convection 20min 200g, 35min for 170g.
Gasha
PolikJudging by the description, the bun was correct (but this is correct for baking in HP), if you baked in a mold in the oven, then the dough could have been thinner for greater splendor. A thick crust occurs in the case of prolonged strong heating and dryness ... Try on the trail.once oven without convection and put a frying pan or baking sheet with boiling water for steam under the oven, remove the frying pan after 15 minutes. When boiled, water forms steam, which will moisten the crust of the bread, and it will turn out to be soft and thin.
Polik
Thank you, I understood about convection. then, when kneading the next time, add flour only to form a kolobok, and not until the stickiness at the bottom disappears. But the taste of the bread made me very happy. And what happened the first time.
Gasha
Polik! You are well done!!! Sprinkle the finished bread with water and cover with a linen towel until it cools completely. For baking in a mold in the oven, you do not need to achieve the formation of a bun. The dough should look like a comma around the shoulder blade and be sticky.
Polik
Thank you, as we finish, I will take into account all your advice and bake again. Now I will constantly bake it, this is what I love: girl_love: And for you a recipe - a bouquet
Gasha
Good luck!
MariV
What do I want to ask Ghani- vinegar for sourness? I usually make rye with sourdough; in summer I reduce baking to a minimum - otzhr. foolishly over the winter! But I love my rye; and the leaven especially for him is reluctant.
So why am I - apple cider vinegar gives the necessary acidity?
Gasha
Uh-huh ... just for sourness, just an imitation of the taste of the sourdough, and the acid also makes the bread more fluffy, for this they add ascorbic acid, grated sour apple, and jam ...
MariV
Mercy!
Gasha
Silvuple, madam!
IRR
Quote: MariV

Mercy!
Quote: Gasha

Silvuple, madam!
institute for noble maidens, mln. Where did I go
SchuMakher
IRRk! and don't say ... and we are so easy here with them, and they ...
IRR
Quote: ShuMakher

IRRk! and don't say ... and we are so easy here with them, and they ...
aha, forgive me generously, with Maneythat we - rabble, got in so recklessly, but, you know ... sometimes you also want bread, without anything. Red caviar
lega
Man, we must not collapse into fainting, but do knyxens and curtsies ...
Gasha
Quote: IRR

aha, forgive me generously, Maneythat we - rabble, got in so recklessly, but, you know ... sometimes you also want bread, without anything. Red caviar
- Monsieur, it's not mange pa si zhur ...

Eat a little black ... without anything ...
SchuMakher
with bacon and tsebuli in our, worker-peasant way, well, with stoparik, kaneshna, and only then, as usual, knyxens with curtsies will be used, the main thing is not to confuse xy from what
IRR
Quote: ShuMakher

with bacon and cebuli in our, worker-peasant way, well, with stoparik, kaneshna,
fi ... maweton, Man! With a crust of garlic, for the night!
Gasha
Man, I can directly see you, bent in kniksen ... in one hand - a piece of bacon, in the other - tsibulya !!!
IRR
Quote: Gasha

Man, I can directly see you, bent in kniksen ... in one hand - a piece of bacon, in the other - tsibulya !!!
and between the legs a bottle of moonshine in 2 liters: -Hot, our, hohlyatsky: spiteful: a gift from a ridnoi nenky. From LISSS.
SchuMakher
yeah, with corn cob cork
lega
Well, I was just about to sleep, and then the jolly went ...
SchuMakher
Gasha
MANYAYA !!! I wanted to drink useh in the Tavern, but I was interested in the question, how will you place this FSE in the knyxen?
SchuMakher
under the skirt
IRR
Quote: lga

Well, I was just about to sleep, and then the jolly went ...
Gal, you will read it tomorrow, but in the tavern. We are now always carried there, as bad inadequate Mans !!!! Yellow note to mine !!! with a button for the collection of recipes.
SchuMakher
Why are those yellow, take the red one with a full stamp ... width
IRR
Quote: ShuMakher

Why are those yellow, take the red one with a full stamp ... width
: Deputy MANDATE immediately? inviolable status?
SchuMakher
MANDATE, MANDATE, definitely
MariV
Ladies, kindly deign to the inn!
In short, pindyurte otsedov!
MariV
Gasha, madam, but this bread tastes like what rye is most like?
Gasha
Well, a question ... I haven't eaten the store for a long time, I don't even know what to say ... Good rye taste ... many people slightly increase the amount of salt and vinegar ...but be careful with vinegar, too much can interfere with yeast growth
MariV
OK!
gwfr
2 Gasha
See what happened with 440 ml of water

I don't understand how to insert a photo ...
Gasha
First, upload a photo to Radical,

🔗
then copy the first line with the link, paste the link into the message, select it with the mouse and click on the icon with the picture - the bottom line, second from the left after YouTube ...
HERE written detailed instructions on how to insert a photo into a message

gwfr
2 Gasha
Thank you!
Rye bread Without anything (oven, bread maker, slow cooker)
That's how it happened ...
Gasha
In my opinion, it turned out great! The roof is slightly concave ... which means 10 ml less water And I like the crumb Try to dissolve salt and sugar in water beforehand
gwfr
Yes, the crumb is normal, but the roof is unpresentable. I'll try to dissolve the salt-sugar according to your advice.
gwfr
2 Gasha
Yes, I forgot: a bun is not formed when kneading this option, as before, with dense bread. A "tornado" is formed, sticking its top to the wall, with a puddle at the bottom.
Viktorii @
I baked this bread today. I am very pleased with the appearance. : yahoo: I will cut and try tomorrow. Made according to the recipe from page 4, where it is converted to 290 ml. water. In the photo, the bread is lighter than it actually is. I added malt on my own. Many thanks to the author for the recipe. Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Viktorii @, a delicious loaf! Eat to your health!
Alxndr
I baked this bread today (recipe with 4 pages). Spread for an hour and a half. Probably not enough, as it turned out a brick 8cm high. And this despite the fact that I added 1st / l panifarin ... I'll try the taste tomorrow ...

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Gasha, please look at my "kolobok", what is missing in it, or what is there a lot?

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