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 2)

sazalexter
DJ Congratulations on the beautiful bread! I add salt to any recipe from the forum by 0.5 -1 hour. l depending on the size and type of bread, it turns out tastier, for my taste
Kalyusya
Gasha Thanks for the recipe, I've already baked () two times, it's a delicious bread. True, the roof is flat, and for the first time - so slightly "concave", but that's okay, I'll get the hang of it ..........

Rye bread Without anything (oven, bread maker, slow cooker) Rye bread Without anything (oven, bread maker, slow cooker)
barbariscka
Gasha, thank you so much for the bread recipe. Although it was without anything, it was very fragrant, while it was baking, the smell was throughout the house. Made in HP, small in size:
Rye flour 290 g
Wheat 75 g
Semolina 35 g
Salt 1.5 tsp
Sugar 1.5 tbsp. l
R. m. 1.5 st. l
Apple vinegar. 1 tsp (put lemon juice 1 tsp)
Water 280 mil
The result is an even neat Kirichik, with a good structure, very tasty.
Rye bread Without anything (oven, bread maker, slow cooker)
OkSi
Hello Gasha! I purchased an ORION obm-205 bread maker. Everything that I baked according to the recipes from the booklet for this bread machine turned out very well. The husband really asked for black bread. I decided to try your recipe from the first page. And the cooking method is the same as in # 5. My bread is not as beautiful as yours, but it is quite edible. I'd like to learn how to bake black bread. Here is a photo:Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
and in the context:Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Oksana, right? Well, after all, it's a good bread ... Only, in my opinion, you cut it warm, and if you also smeared it with an egg, it would be a handsome man ... Did you like the taste?
OkSi
Yes, Oksana. Thank you very much for the Gash recipe! The bread tastes good, delicious. Only it seems to me that he has not risen enough for me and is not as dark as the others in the photo. Yes, I cut it warm. I left the baking field for 1 hour in the bread maker, then took it out and cut it. Tell the bread with an egg you need to grease probably with a brush? I honestly was afraid. This is my 3rd loaf after buying a bread machine.
Gasha
Oksanchik, come on ... Five minutes before the start of baking, rye bread is greased quickly and gently, without pressing, using a silicone brush with either a beaten egg or yolk - for me, these are the best options ... And even with warm milk, paste, egg + sour cream, egg + milk, egg + st. spoon of milk + st. l. Rust oil ...

Then the top crust will be shiny and dark ... And inside - the crumb - should not be dark in this bread. There is no malt in it.

Don't cut the bread with warm anymore !!! In rye bread, even after baking, the ripening process is still going on ... If the bread cools down completely - there will be a completely different cut ...
JJ7
Quote: oleg9979

Gasha! Thank you for such a wonderful and simple bread recipe. Did everything according to the recipe, only apples, vinegar 6% poured 1 tbsp. l (I was wrong, my own fault), but it didn’t affect the taste, I don’t particularly like bread with sourness, and the loaf according to your recipe turned out to be just a delight! And yet, I was pleasantly surprised by the height of the bread, usually according to other recipes for rye bread, the bread does not turn out to be high, I will say frankly, but this one turned into such a handsome man in 2 hours of proofing! Gasha is for you: flowers: for your wonderful recipe!

But I, too, yesterday made a mistake with vinegar and put 1 tbsp. l., but I got it sour, alas ...
My rye bread somehow turns stale very quickly, for example, the one that was baked yesterday morning at 8-00 in HP in the evening at 23-00 (when I managed to taste it) turned out to be too stale. Somehow I myself did not even expect ... In the recipe "Bread without anything" I replaced the water with kefir. But it hardly influenced, what do you think? Or is it so influenced by the large percentage of rye flour in this recipe?
Gasha
Oksanchik, I am sure that next time everything will turn out as it should !!! Good luck!

JJ7, I think that this is not about the large amount of rye flour, but the way of storage.I store bread in ordinary plastic bags, and for four days, it definitely lives normal for me. Some people got used to freezing bread and then defrosting it in the microwave.
JJ7
Yesterday it was stored without a bag, but in a closed bread bin ...
Gasha
Well, that's the answer ...
JJ7
Gasha! You can also ask a question: Do you add any flour improvers, sourdoughs, etc., such as Panifarin, Magimix, Agram, Extra-R, to the dough? The fact is that I am still completely new to the world of baking (as well as on this wonderful site), and the recipes that I find here somehow do without them. It's just that I bought all this together with HP, and now I see that these additives are found so far only in recipes for a bread maker ... So I think, can they be used anywhere else?
Nelchik
tell me please, but in Panasonic 254 you can bake it, in which less time? I really liked the recipe
Gasha
JJ7, let's figure it out ... Nothing for "you"? If you have all these additives, then you can bake with them. This will only make the bread better. But what and why I will try to tell you.

Panifarin or gluten it is added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better raising the dough and splendor of the bread, because rye flour does not contain this gluten.

Dry starter cultures:

Extra-R - with malt flavor, gives bread a richer color and malt flavor. Added in a quantity of 1-1.5 tsp.
Agram - white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon and no vinegar is needed. You will try some bread and decide for yourself - maybe you need a little sour. Next time, add another half teaspoon. But these two additives are simply called dry starter cultures, in fact, in fact, they are just flavoring additives and they cannot replace the real starter culture.

FROM Magimix I have not come across.

Nelchik , read, pl., the first posts of this topic. There I explained in detail how to bake this bread. I do not use the ready-made mode, but first I knead for 15-20 minutes. Then I distribute for 1-2.5 hours. Then, using the timer button, I put on the Baking for an hour and ten minutes. But people baked on the Rye mode. The bread turned out. In Panasonic-254, this mode is not, but you can try to bake on the Basic. True, I do not like the fact that in this mode there are flips. In my opinion, they only harm rye dough.
JJ7
Gasha, thank you very much for such a detailed explanation! And it turns out that in inexperienced hands these additives work like a "monkey with a pomegranate" (I'm talking to myself) Once I poured 2 tablespoons of tablespoons and some other additive into the recipe, and then wondered where I had screwed up.

Quote: Nelchik

tell me please, but in Panasonic 254 you can bake it, in which less time? I really liked the recipe
I did it yesterday in Rye mode with a timer. True, I decided to replace the water with yogurt. As a result, the bread turned out to be beautiful, with a round roof, and did not even crack.
Gasha
JJ7, to your health !!!

I would also like to give advice to novice bakers, because I myself once started ...

Be sure to write down your impressions of this or that recipe in a notebook. Let's say you baked bread "Without nothing" and realized that you like saltier bread. Write it down in your notebook. And next time add literally half a teaspoon of salt. In general, I would advise making all the changes-additives a little bit ... The taste is very delicate. They added something and wrote it down again.
Then, when baking bread according to a different recipe, you will already know that for such and such a quantity of flour you like such and such amount of salt or sugar, or vinegar, or malt, or caraway seeds ... Well, the list goes on long...

I have already been reproached that bread according to this recipe turns out to be unleavened. But, comrades, dear, no one claimed that the bread "Without Nothing" (I called it that way) will have a "banana" taste! Well, there are no bananas! This is ordinary table bread and nothing more. But the recipe is good precisely because when baking this bread, you can do without panifarin, agram or estra-r. And if you wish, you can add-change it, as you like.
Vanisinka
Thank you Gashenka for the delicious bread, I baked it yesterday. Before he had time to cool down ... the husband cut off two pieces and with milk

And for myself I made the appropriate notes, in the next. once I add salt, I want to try adding agram again, do you think I can’t make it worse?
Gasha
Vanisinka, to your health! I am very glad that I liked the bread !!! Of course, you can add agram. The bread will be darker and more malty.
Pandora
Now bread is baked according to this wonderful recipe. Yes, that's just with a passion put on the Diet program. And there, during the ascent, a little spatula worked and ruined my wonderful kolobok so sorry for the horror.
Let's see what happens. I'm only just getting into everything, so far I only understand programs.

Gasha Thank you very much for the advice, I took note of a lot, especially about the blacnotic

And my husband always cuts warm bread, says that he loves warm bread, I never thought it would be better to wait ... thanks again
Gasha
Yes, not at all ... Let's wait what happens ... If you next think of a stove on the same mode, then after kneading it is better to remove the spatula. But keep in mind that the dough is very sticky, so you need to work with your hands dipped in water. At the same time, smooth the "crest" ...
katrunya26
hello, Gasha !!! I want to thank you so much for the wonderful recipe !!! I never baked bread at home, no bread maker, respectively. now I am in an interesting position and I just dreamed of homemade black bread !!!! I was looking for a recipe for a long time and settled on yours. I looked, everything is simple, I started reading the reviews and was dumbfounded, it didn't work out, then I didn't guess ... but I decided not to be shy !!!! it turned out the first time !!!! everyone at home is delighted !!! Thanks again VERY MUCH !!!
Pandora
The bread turned out to be very tasty! Even the spatula didn't ruin it much. But I will not bake it again on this program. I will try as you described with a batch on a pitca.
Thank you! I also liked this bread because it is easier to customize it for yourself. I have little experience, creativity has dire consequences. But this recipe just really liked me
Vanisinka
And I baked this bread again, only instead of vinegar I added 5 hours. l. agram, and increased the amount of salt by 0.5 hour. l. Happened
Thanks again to Gachet
sazalexter
Vanisinka Agram 5h. l. a bit too much, for my taste 2h. l.
Thanks again to Gachet
Pandora Did you bake on "Rye" in SD-255?
Vanisinka
sazalexter I meant dimensional, to HP. For us it is the most, but you yourself understand the taste is different for everyone
sazalexter
Vanisinka this is true, and I add 0.5-1.0 hours of salt to all bread recipes from the forum. l
otherwise it comes out a bit fresh
Romashka80
And I can't get this bread at all either in HP or in the oven
My gingerbread man does not come out at all. The dough is liquid.
It rises a little bit and when baked it dries up and damp inside.

How do you do it in more detail?
Gasha
Romashka80, Where do you live? The dough can turn out to be liquid, if the flour is different ... then you need to add flour to the bun until the desired appearance. Look at the photos in the basics of baking ... I, in my opinion, wrote everything in great detail in this topic ... You better ask if something is not clear ... right on the points. Have you read the whole topic?
Romashka80
Quote: Gasha

Romashka80, Where do you live? The dough can turn out to be liquid, if the flour is different ... then you need to add flour to the bun until the desired look. Look at the photos in the basics of baking ... I, in my opinion, wrote everything in great detail in this topic ... You better ask if something is not clear ... right on the points. Have you read the whole topic?

Yes, I read the whole topic and more than once. I also saw a master class on koloboks.
I guess my flour is not very good. I live in Moscow.
Yeast Saf moment.
Measuring glass and spoons from a bread machine. But if I measure out with this glass, then the bun is never obtained even in white bread and I always add flour.
My bread maker is Mulinex Home Brad (in English it is not strong, it is the cheapest it seems).
I understand that the bun should definitely turn out, right? Or should there be a liquid mass?
Gasha
Gingerbread man ... not a liquid mass. I have Sokolnicheskaya flour: rye - peeled and wheat - bakery. I don't measure it with a glass. Everything is on the scales. Liquid mass is possible only in the case of very rich wheat dough.
Romashka80
Quote: Gasha

Gingerbread man ... not a liquid mass. I have Sokolnicheskaya flour: rye - peeled and wheat - bakery. I don't measure it with a glass. Everything is on the scales. Liquid mass is possible only in the case of very rich wheat dough.

I realized that the bun is not a liquid mass. I mean, should it turn out to be a bun or not?
Then I will look for such flour, otherwise there’s nothing. Everyone has such beautiful bread, and I have a nightmare.
Gasha
You should get a bun.
sweetka
I love rye bread. but so far I have experimented only with wheat-rye and the result is not very happy. they do not rise: (it seems to taste nothing, but heavy ... I decided today to bake "Beznichy" only dry yeast was replaced by wet yeast and 300 g of water - for light beer, without preservatives and pasteurization, which was a bit sagged at the beginning of baking. but I guess roughly from what: there was apparently a lot of liquid (the bun was more like a shapeless something, although it took 400 mg of liquid, added flour, but was afraid to add a lot) and slightly overexposed the dough - the roof, like a fine-pored sponge, baked in HP for about 1 h 20. it turned out nicely, albeit with a slightly sagging roof.And, there was also whole grain wheat flour, since the top grade suddenly ended :)
thanks for the recipe!
barbariscka
Just now I discovered that in answer 56, the photo of my bread, which I baked according to a reduced recipe, disappeared. And since this bread is worthy, and I often bake it, I will try to insert it all the same
Rye bread Without anything (oven, bread maker, slow cooker)
Due to its neutral taste, this bread goes well with many dishes. And what a smell is worth when you bake it!
I can only say thank you again to Gasha for the recipe.
nata41

I understand correctly that rye bread d. mixed for 15 minutes, turn off HP from the network and the dough just stands and swells in HP? You can peep, how many times is the volume? Or will it settle?
After 2-3 hours, turn on 1 hour 10 minutes for baking - what is this mode?
I have a Kenwood 250. I have mode 9 "pasta dough"
14 min - good for kneading?
And after 2-3 hours - mode 11 "baking" 1 hour - will it work? How to do 1 h 10 min? tell me, please!
Gasha
Oh, Natus, I have a different stove ... I can't even roughly imagine the modes in yours. Come on "you" - it's easier for me to explain this ...

Rye flour contains no gluten, so the dough does not need a long kneading. The shorter the better. If only the flour would interfere, that is, it is enough to knead it until smooth and that's it. Stand by the kolobok above the "soul". Reactively figure out what he needs - flour or water ... Help with a silicone spatula. Mode - Dough for pasta, I think, is suitable for kneading. Not "in 2-3 hours" ... The rise can occur even in 45 minutes if it is very hot. Guideline - the dough should increase 2.5 times. You can peep, but quickly ... Do not open the lid for a long time. The dough rises when the oven is off with the lid closed. You must be very careful not to let the dough stand, so that the surface does not turn into a "sponge". I would still advise you to grease the roof with a beaten egg before baking. Now for baking. Well, try putting on the Baking program, equal to 1 hour. Maybe it will be okay ... If you want to later. then you can turn it back on for Baking a second time, right after an hour of baking, and after five minutes by force turn off the oven. Try it, and then tell me, okay? Good luck!
Grigorieva
I baked it for the second time, I make it according to the first recipe. The first time I got up a little. I took 380 ml of water. The second time is better, but also not very high, the roof has fallen a little. It is cold in the apartment, but I only kept it for 2h20min.

IMG_0500.jpg
Rye bread "Without nothing" (oven, bread maker, slow cooker)
IMG_0501.jpg
Rye bread "Without nothing" (oven, bread maker, slow cooker)
IMG_0502.jpg
Rye bread "Without nothing" (oven, bread maker, slow cooker)
marysichca
Thanks for the recipe.Here's a tai bread I got.

OOOOOOOO really liked it !!! (y) Only now the yeast let me down and my sister said that it was a little clogged. I want to start an oven with pressed.
Rye bread Without anything (oven, bread maker, slow cooker)
nata41
Gasha, I'm reporting! Yesterday baked late in the evening ... Kneading, spreading approx. 1.5 hours, then put on the Baking mode (I have 1 hour) and went to bed 1 hour is not enough! 10 minutes was just not enough. I'm waiting for the next. times
iolanta
Gasha, what if you add malt? I have fermented rye malt. And also a mixture of Naturin - composition: malt barley extract, peeled malt wheat flour. Only all this has been acquired and has not yet been applied.
Gasha
Malt can be added to absolutely all rye bread recipes. In my opinion, bread will only benefit from this, since it will have a more pronounced rye taste. It's just that I came up with this recipe for my husband, but he doesn't like malt.

But, of course, if you add, then only rye malt.
iolanta
Thanks for the answer!
Already put it. Another problem arose: the dough was initially thin and I added flour. The last added flour did not have time to mix and now the dough is flaking off a little along the edge. What to do?
Nat_ka
Great recipe Made yesterday with the addition of boiled malt. Baked in a cartoon, and came up there.
malt 4 tablespoons per 80 ml of boiling water. As for "Borodinsky". I have never made rye with semolina and in a cartoon before. And it fits in the multi mmmmmmmm The only minus of the bread maker was too heavy to shift everything in the dough. And the bucket is bad to wash. But this has nothing to do with the recipe. Dexterity is needed!

Handsome!

Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Nat_ka, purchase plastic scrapers for these purposes, they are very convenient to work with rye dough
Olgunia
Good afternoon everyone!
I'm new on the forum, I bought HP a week ago and I immediately registered on the forum. I was looking for bread so that it looked like a Brick from the store. Found a recipe "without nothing". I read the reviews, and decided to try, I think "come what may, you have to learn." She baked bread according to Gasha's recalculation, in KhP on the whole grain bread mode.
Moulinex bread maker, the most common one.
Quote: Gasha

Here is my today's Without anything:
The bread turned out !!! The dough rose well, but during baking, the roof leveled off, it turned out to be an even brick, very, very tasty! Thank you!

Gasha
Olgunia, To your health! To make the roof convex, try to reduce the amount of water by 20 ml next time.
anka2005
Girls (and guys), and someone tried with vinegar, and then vinegar replaced with lemon - is there a big difference in taste? (I just can't use vinegar and I can put an incomplete spoonful of pure lemon juice)
And so I want this bread
Gasha
anka2005, boldly add lemon juice instead of vinegar. The taste of the bread is almost identical.
Damaje
Exactly with Gash's recipe for baked bread in HP. Here's all that's left of him:
🔗 🔗

It turned out slightly mixed, on the sides you can feel salt and sugar, although I took it out at the end of the batch and kneaded it with my hands. It is still a hard business to cook rye dough, but experience is experience.
Avreliy
Gasha
Thanks for the recipe!
Everyone liked a 1200g roll.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers