home Homebaked bread Bread recipes Rye wheat bread Rye bread "Without nothing" (oven, bread maker, slow cooker)

Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 9)

Gasha
Alxndr, in my opinion a bit too much liquid, but I like finely porous bread. Can I have a photo of the crumb? Are you sure about yeast? I see that we live nearby ... Today there is a pre-storm high atmospheric pressure ... Most likely the reason is this ...

How long do you knead the bun? Which mode? Kinky dough does not rise well and becomes thinner.
Alxndr
Quote: Gasha

Alxndr, in my opinion a bit too much liquid, but I like finely porous bread. Can I have a photo of the crumb? Are you sure about yeast? I see that we live nearby ... Today there is a pre-storm high atmospheric pressure ... Most likely the reason is this ...
- As for the liquid, and it seemed to me so (in the video, three dessert spoons of rye flour from the recipe have already been added), but there was no time to add, the batch ended.
- There is no photo of crumb yet, it is still getting cold.
- I'm sure of yeast, but the bag was opened two weeks ago ... Yes, there may be an ambush ...
- Really and atmospheric pressure affects?
Alxndr
Quote: Gasha

How long do you knead the bun? Which mode? Kinky dough does not rise well and becomes thinner.
Knead, as you advised, on "Pizza". After the main batch, 18 minutes, I turned it off. The video shows the very end of the batch.
Gasha
Do you have Panasonic? My first batch of Pizza lasts 15 minutes.

The atmospheric pressure, of course, affects the rise of the dough.
Alxndr
Quote: Gasha

Do you have Panasonic? My first batch of Pizza lasts 15 minutes.
Yes of course. (see under the avatar)
And the batch on "Pizza", according to the instructions, lasts 10 - 18 minutes. Today my stove decided to interfere with it to the maximum, yeah.

Here's a cut:

🔗
Condensed milk
Just drooling looking at such a cut! This is cool!!!
Gasha
Alxndr, I like the crumb!
Final Fantasy
Hello. I have a Kenwood BM-250 oven
I only use it for a week. I don’t understand anything how to do it according to this recipe. please tell us in detail what to do
Gasha
Isn't it detailed enough in the first post? If you have a stove for only a week, then I would advise you to first learn how to bake wheat bread in it, then wheat-rye, then rye-wheat with a rye flour content of 50-60%, along the way to study the theory of baking. Rye bread is more complex, you will definitely get it, but a little later. Good luck!
Mouse-plump
Eh ... it didn't work out (((very little flour and a lot of liquid, even the bun was not formed, the porridge interfered, I reported a few spoons of flour, then spun with the child and left it as it is, the dough rose but before baking the roof fell off and all the dough followed him, and after an hour and a half of baking, the dough inside is wet (
I've been baking recently, but my grandmother really asked for rye ... then I'll try again somehow ...
Gasha
If you get a clearly liquid dough, then after kneading, turn it off and put it in a form for proofing, after raising the dough - bake in the oven, or, if there is a multicooker, put the dough in a multicooker saucepan. We turn on the Heating, we detect 20 minutes. Then we turn off the Heating and leave the dough alone under the closed lid, with the multiturn off, for an hour and a half until it doubles. Then Bake 65 min + 20 min and then turn over and bake another 20 min on the other side.
InnaMouse
I have been baking this recipe since winter yet. LG bread maker. We only have one type of dough kneading without any variation. The bread always turns out. I never add or add anything. The only thing I change is the proportions of wheat / rye flour (it depends on my mood: my husband loves swing rye, and I'm whiter). Accordingly, if 50/50, then I reduce the water slightly.The bread did not look very good only once - the wheat flour turned out to be bad. The gingerbread man immediately turned out to be "cellulite" and nothing helped him. I had to buy flour from an attorney. I always take dry yeast, but not only the saf-moment, but also saf-levure and Lviv ones are suitable for manual mode (they are quite good here too).
But we also have the "Russian cook" mode. To it there is a complex old recipe for rye bread. I never have time to mess with leaven. It takes 18 hours to cook, it's completely unrealistic. And there are a lot of ingredients, with some we have problems. Therefore, I recently baked rye bread according to this recipe, but on this mode. The proportion was 50/50. The mode provides 3 mixes. The bread turned out great. For some reason, the taste was slightly different. More rye, or something. But when there is no time to follow or you have to set with a timer for the night, this is it. Although in semi-automatic mode it takes on average 2 hours and everything can be traced. Still, the result will be more reliable.
Gasha
InnaMouse, thank you for your story.It is very pleasant that your family liked the bread
SchuMakher
Ganechka! I baked your bread in a new bread maker! Delicious !!!
Gasha
That's awesome !!! Man, did you take a picture of it next to the stove?
SchuMakher
This is a thought! I'll go take a picture, the current radical is making a fool, does not want to work through a modem
Gasha
Well, even if the radical doesn't want to, will you ever come back home?
SchuMakher
Rye bread Without anything (oven, bread maker, slow cooker)

In!!!
Gasha
You're my smart girl! And cute bread, and a stove!
SchuMakher
Gasha

Well you, mother, are bashful, your sho a hen !!!
SchuMakher
Gyyyyyy
Gasha

IRR
Quote: ShuMakher

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



Manya - Oh, hara
I am your Rhett Butler
we will bake until
loss we hari.

So that the people
crazy, with dawn
immediately saw-
Blown by the wind

(so that there are no misunderstandings, I also have Scarlett)

Gasha
Irka !!! As-Pushkin !!!
SchuMakher
: IRR
Swifta
Gasha Well, here I am with my THANKS! I made such bread in the oven several times. I like to eat very much, but I really do not like to knead. The dough turns out to be really very sticky, but the taste of the bread outweighs everything! Thanks for the recipe for a simple and delicious bread!
Gasha
SWIFTA, to your health! I am very glad that you liked the bread!
aaschulz
I did not change the recipe, rose 1.20 in warmth, baked in a small oven for 45 minutes, 90C. Everything is perfect.
Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
aaschulz, very happy about you!
Galinka-Malinka
I unsubscribe as I promised ... I have curved handles ... that's what came out Gashenka tastes nice but looks like a fairy ... and sticky in structure .. what's wrong? the dough was so heavy ...
🔗
🔗

🔗
Gasha
Gal, the dough should be heavy ... You baked in a cartoon, right? Before putting it in a cartoon, you need to form the dough with a smooth ball using a scraper and hands moistened with warm water ... The crumb seems to be good ... Or is it your HP with a round bucket? What's the hole at the top? From the shoulder blade?
Galinka-Malinka
Gal in the Kenwood 350 bread maker on the French bread program. This is not a hole, this is how the bread was made, but the knife hole is at the bottom, but it is not visible.
Gasha
Yeah ... well, it means that you just did not form a smooth ball, so you took out what you put in ... That's why I don't like baking rye on the machine ... It is not known what you will take out ... It's not scary, the main thing is delicious and the crumb is correct ... Next time, after kneading, take out the dough with wet hands, quickly form a ball and put it back on the proofing ... So everything is fine with your hands !!!

It is sticky in structure, which means there was not enough time for Baking ... or it got damp on Heating ... Did you have it after Baking on Heating? Or cut it warm ...
Galinka-Malinka
The sun was standing, standing ... I went to drink a hundred grams for Maria's chapel ... I came barely warm, put the bread and passed out, and in the morning I was already picking it out of the bread machine. On the pictures the date is worth something ... you can die ... I can't translate, some kind of antediluvian fotik.
Gasha
Well, vooot ... Now try to bake bread in moments of sobriety !!!
Galinka-Malinka
Gashenka my attempt at number two by a sober eye
the dough was made on the dough mode, and baked in the oven. The look is horrible and the taste and structure are good. The little question is the sun. when the dough was kneading .. it was not kneaded very much, I added a little flour until I saw the bun. But when she took it out, it stuck to my hands .. is everything good? is it supposed to be?
Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Quote: GalinkaMalinka

when the dough was kneading .. it was not kneaded very much, I added a little flour until I saw the bun. But when she took it out, it stuck to my hands .. is everything good? is it supposed to be?

yes, the dough is very sticky ... Gal, you're mine Rye Tips read?

It seems to me that the dough has not matured a little ... Especially from the bottom on the cut, some pressure is visible ... Ideally, the pores of the bread should be evenly distributed ... But it does not always work out ideal for the masters ... the weather, the moisture of the flour affect etc.

But, in my opinion, this time the bread is baked well ... How does it taste? Not "slick"?

So all the way, we are moving in the right direction !!! Rye bread Without anything (oven, bread maker, slow cooker)
Galinka-Malinka
It tastes wonderful ... like our Darnitsky ... and I read advice. Huge to you Dyakuyuyuyu
Gasha
GalinkaMalinka,
Fialka
Quote: Gasha


Rye bread "Without nothing" (oven)
Rzh. peeled flour

400 g
Millet. flour

100 g
Semolina

50 g
Water (for baking in the oven)

420 ml
And here's another great piece of advice I was given in LJ:

Water should be 2 times less than flour. And, of course, you need to take into account the state of moisture, flour can take or give up to 15% of water. Therefore, at the end of the batch, we look at the resulting dough and, if necessary, add water from a spray bottle - this is such a little trick.

some kind of inaccuracy ... maybe the advice still won't work?
Gasha
I agree ... the advice is not very accurate, but spraying with water from a spray bottle before baking is good advice!
Fialka
Quote: Gasha

I agree ... the advice is not very accurate, but spraying with water from a spray bottle before baking is good advice!

clear. we will try, but maybe not today
Fialka
tell me, please, in my HP there are programs rye bread, dough (1.5 hours), as well as a user program (15 minutes kneading, then forcibly turn it off). what to choose for this recipe?

there was a time to bake today
Gasha
I would choose Kneading. Then, in the oven off with the lid closed, I allowed the dough to rise, then on Baking for an hour and ten minutes
Fialka
in general, I chose Kneading for 14 minutes, stood "fit" for 2 hours, practically did not fit (HP did not open) and then put 1 hour on baking (I have a maximum), did not bake, I need more salt ...
here's what happened:
🔗

but I liked the recipe. especially for its simplicity, for every day the very thing. I will still try. only to understand where the error is ...
can try to put on the Rye mode?
Gasha
Fialka, I like the crumb ... it could still be allowed to distance ... Is it cold in the apartment? Maybe the yeast let it down ... Add salt to your liking next time ... but everything is fine ...

Try to put on Baking a second time, and after 10 minutes by force turn off the oven ...

I don’t like the Rye regime, but decide for yourself ...
Fialka
Quote: Gasha

Fialka, I like the crumb ... it could still be allowed to distance ... Is it cold in the apartment? Maybe the yeast let it down ... Add salt to your liking next time ... but everything is fine ...

Try to put on Baking a second time, and after 10 minutes by force turn off the oven ...

I don’t like the Rye regime, but decide for yourself ...
22 degrees for sure. ah, I added white sugar instead of brown sugar, but I don’t think it could have affected ...

thanks for the recommendations!
Gasha
Fialka, Good luck!
Fialka
Quote: Gasha

Fialka, Good luck!

today I put it on a regime similar to Rye (in my HP it is somehow called differently). There was practically no kolobok, I risked adding more flour, and decently (30 g for sure, and maybe more). only then turned out to be a bun with a puddle. in this connection, the question is: which is better to add flour? wheat or rye?
the roof is flat (for the first time). too much yeast?
I figured it out with salt, it turned out to taste
but did not rise again ... what's the problem?
but it was baked! it turned out very tasty

I will take a photo tomorrow, but already started a loaf)))) or maybe what is left of it))))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers