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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 10)

Gasha
Fialka, I already answered in the Rye Councils about what flour to add ... Everyone decides for himself ... For me - the more rye taste, the better - and I, if necessary, add rye. But, on the other hand, 30 g will not play a big role in the taste, and the bread will be, at least a little, but lighter ... The amount of yeast in this recipe is measured exactly ... But, again, yeast can be different .. And the roof is pushed through, most likely, because of the regime ... if the regime is with a kneading or there is a long kneading, then in these cases the kolobok is broken into a slurry ...

Rye bread with a high content of rye flour will always be much lower than wheat ...

If you like large-porous bread, then you need to bake it in tins in the oven. In this case, the dough should be much more liquid, the bun does not form during kneading. This rye will be higher.
Fialka
here's what happened:
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not great, of course ...
Gasha
Fialka, well done! Do you yourself notice that the bread is getting better every time? Continue in the same spirit!!!
Lёka
Gasha Thank you very much for such an affordable recipe!
Before starting, I read the entire branch and accordingly made the recipe a little for myself: instead of sugar, I added a kvass mixture (but next time I won't - it's still sweet), increased the salt and added 1 pc of ascorbic acid. Knead in HP. It seemed to me that the bun was a little dry, so I had to add 15-20 ml of water. I put it in a bowl for proofing, wrapped it in a bag and put it in a micra. Proofing took 1 hour and 40 minutes. Put it in the mold, still proofing for 30 minutes. Baked for 50 minutes.
I liked it very, very much! And without leavening! I will continue to use this recipe!
Here's my bread!
Rye bread Without anything (oven, bread maker, slow cooker)
Story
I really want to learn how to bake bread. I chose this recipe, maybe it seemed simpler than the others, by leaps and bounds. Today was attempt # 3. Does not work. Today, even the bun has hardly formed. All 3 times inside the bite. My first kg hw. peeled off. the flour is over. What should I do?
Gasha
Quote: Fairy tale

What should I do?

Don't despair, study and try again! Read the rye tips?
Story
Gasha, thanks for the support! I am already a little desperate, I will wait for the muse to create what will overtake again. Well, of course I did, but ... it happens to me that I look into a book, but I see ... or I don't see anything.
Piton
Gasha please tell me, when you do the kneading, then do you get a spatula or not?
Gasha
Pitonwhen ... I try to get it, but sometimes I just forget ...
Piton
Gasha, I understood your recipe correctly: 15-18 min. knead and then proof for 1.5-2.5 hours, then bake.
Do you need a second and third batch?
Gasha
You understood everything correctly ... rye dough does not need a second batch ...
Piton
Thank you very much! Tomorrow morning we will start tady.
Gasha
Good luck! I advise you to carefully study "Rye Tips" I will wait for bread ...
Piton
OK! Or is it better to say okay.
It was useful to read.
Piton
I baked bread today, for some reason it turned out to be rather small and a little strange aftertaste. Some sour aftertaste.
You may need to add sugar. Although the bun was quite normal. It stood for about 2.5 hours, it rose about twice.

Yeah, apparently it will take a long time to get normal. Now let's see how quickly it gets stale.
Gasha
Piton, well, bread with a high content of rye flour will not be fluffy, but as for the aftertaste, you surprised me ... Usually I am reproached that there is little salt and little acid ... You didn’t go too far with vinegar? Are you sure about yeast?
Piton
Yeast is good, did the white went well. Poured vinegar as it was written 1h. l.
Gash, I actually thought that it would turn out approximately like a store one.
And how are the pictures laid out here, what I can’t figure out?
Gasha
It tastes like a store one, but tastier

How to insert a photo into a message

You can practice there ...

And in that section, it's called Technical, a lot of goodies, climb
In two words - we first load the photo to the Radical, take from there the code of the first link - the address

We paste this link into the message box on the forum, highlight it with the mouse until it is blue, then click on the icon - something like binoculars, to the left of the globe in the bottom row of codes (codes are above the emoticons)

Your link will be framed on both sides with [img] code ... You can click on Preview before sending the message ..
Piton
Okay, I'll figure it out with Radical later.
While on Yandex.
🔗
🔗
Gasha
Piton, I will wait until you deal with Radical
Alxndr
They are not shown on Yandex either ...
Piton
Quote: Alxndr

They are not shown on Yandex either ...
I see that everything is not so. Well, I seem to have fixed it.
Alxndr
Deal with it, do not rush. There is nothing complicated there.
Piton
Let's try like this.
Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
Well, by God.
Gasha
Well, the height is more or less normal ... but I can't figure it out with the crumb ... it's hard to see ... it's not "glib" turned out?
Piton
Quote: Gasha

he is not "quick" turned out?
What does it mean?
Gasha
Quote: Piton

What does it mean?

Sticky crumb ... and you haven't read Rye Tips ...
Piton
Quote: Gasha

Sticky crumb ... and you haven't read Rye Tips ...
I read it, it will probably be necessary to study it still.
The crumb is not sticky, when I took out the bread, I checked it with a wooden knitting needle.
The pores in it are about 1.5 mm.
Gasha
Well, if the crumb is normal, then you need to adjust the taste of the bread by yourself ...
Piton
Gash, how many loaves "took" you until you got the taste you wanted?

Gasha
Piton, this bread was far from my first ... therefore, everything was in order in this tasteful bread at once ...
Piton
Clearly. And I just can't find mine.
Gasha
Quote: Piton

Clearly. And I just can't find mine.

The word does not fit here in any way ... because, as I understand it, you started baking bread recently, you haven't studied the theory properly, you didn't keep notes in a notebook ... So you have everything ahead of you! Good luck!
Piton
Thank you.
kutenok
Gasha, tell me, pliz, can you cook it without semolina? And what role does semolina play in general?
Gasha
kutenok, semolina serves as a baking powder to make the dough more fluffy ... You can do without semolina, replace it with wheat flour ... And, if it's not difficult, read "Rye Tips"
kutenok
Thank you very much for the recipe and for the answers.
Gasha
Good luck!
sedw
Gasha
Thank you very much for the recipe for this bread. I bake it in HP and quite often (and with thanks only now). Almost always successful.
Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
sedw, to your health! Great bread! And now, with the appearance of Brandik, try to distance and bake bread in it
sedw
Gasha
Thank you for rating the bread! I will certainly try in Brand, but a little later - now he is still busy with other food, and he still has rye bread
natibor
I'll put in my five cents too. I bake this bread for the second time. The first was for a half portion, respectively, did not live up to the moment of photographing. I could only try a bit. But since everyone liked it very much, the next bread was quickly made. No, not fast. This is because before that we got hooked on bread without kneading with a very small amount of yeast, well, so I could not help showing off. In general, I put half a teaspoon of dry yeast on the complete recipe. Mixed on dumplings for about 12 minutes. Then I left it overnight. It turned out 12 hours. In the morning I got up, opened the bread maker ... turned it on for 20 seconds on dumplings, leveled the top with a wet hand - and left it for an hour. Then he smeared it with an egg, sprinkled with sesame seeds and baked for 65 minutes.
It turned out like this:

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

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

Pets appreciated I took a piece to a friend. mmm ... in general, a friend said: "Well, you eat bread at home, it's not enough for me. Peki still!"

Gachet - many thanks!
Gasha
natibor, great please!
lisizat1
Today I baked such bread, this is my first experience with rye bread (and in general, this is only the third bread that I bake, the first two were ordinary wheat bread). The roof fell off, but I went too far with the water, in the next. times 380 ml. I'll take it. But inside it seems to be damp, baked at a time of 1 hour 20 minutes, the crust is crispy. can the baking time increase?
Gasha
lisizat1, no, twenty hour is quite enough, but the proving time can be increased. And pay attention - the dough must be well mixed! This is a very part of the reason for the internal imperfection!
dandelion
Rye bread Without anything (oven, bread maker, slow cooker)

And here is my bread. The appearance is good. But if you press down, it sticks together and does not take its former shape. Why?
Gasha
dandelion, I can hardly see the crumb, if it is damp, then there is either too much liquid, or the proofing was not enough, or the flour was not sifted ... What time did you put on the Bakery?

Read these topics Defects of bakery products, their causes and remedies. and Rye Tips
dandelion
Baking 1 hour 10 min in HP Panasonic. Proving dough 1 hour 55 min. Holes were already visible on the crust. The photo is bad. Seemingly completely baked dough. I took 380 ml of water.Rye bread Without anything (oven, bread maker, slow cooker) My daughter said it tastes like white, but raw.
Gasha
If holes appeared, then the dough could stand. Try to take 360 ​​ml of water next time, a little less proofing, a little more baked goods. And read the topics on the cat, I gave links

And, did you exactly follow this recipe? This bread, well, in no way, can not taste like white ...
dandelion
Gashenka, exactly, exactly according to the recipe. I have already read the topic. I really think to take 360 ​​water, because after the kolobok, the trail was fatter than yours (in the picture). They cut it warm (it cooled down in a towel for 40 minutes, they couldn't stand it any longer), maybe that's why the taste was distorted.

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