Karamelka88
Oh thank you. Of course I will try again. It's just that every time somehow without desire already. But I hope. I guess I really did something wrong there, or maybe I was mistaken in the dosage. Okay, I also read the links they gave me. I will try again. The result will be. I will definitely think it over and send a photo.
vedmacck
Karamelka88, if you have not dealt with yeast dough before, then, of course, it will be difficult. The principle of kneading the dough for pies and for bread is the same: kneaded - small proofing - main kneading - rise - cutting - rise - baking (wheat pies). The bread maker simply controls these processes, but the understanding “why did my pastries come out so cool today (or, on the contrary, dry ones, did not rise, the filling leaked out, etc.)” comes after 20-30 pastries. There are many subtleties and nuances, up to sifting flour and temperature of products.
So do not give up. Grandma's bread is the most delicious because she baked it hundreds of times. Theory (especially under the guidance of Admin) is a good thing, but without practice it is just letters in a book (or on a monitor).

Good luck and patience. The desire to get everything at once is a sure way to be left with nothing.
Gasha
vedmacck, for rye dough, this kneading principle is not suitable ...

Mistletoe, thank you so much for your help!
vedmacck
Gasha, I was talking about wheat pies (there is a clarification)
Vei
Gasha, I really want to bake your bread on whey, but I have it sourish, do I need to add vinegar, and if so, how much?
Gasha
Vei, be guided by your taste ... We do not like the pronounced sourness in bread, just so that there is a hint, and people increased the amount of vinegar to two tablespoons ...
Vei
Quote: Gasha

Vei, be guided by your taste ... We do not like the pronounced sourness in bread, just so that there is a hint, and people increased the amount of vinegar to two tablespoons ...
I also do not like sour bread, and for the first time I decided to bake rye on my own (not from a ready-made mixture), so I can't imagine. what will affect the taste ...

and thank you for such a super-operative answer!
Gasha
Then add half a teaspoon of vinegar ... You still need to try the first bread and then, somehow adjust the recipe by yourself: the amount of salt, malt, sugar, vinegar ...
Vei
I still have a question - I want now to distance the bread in a multitude (1.5 hours at 35 * C - is it enough?), and then bake it in it. For MB, set the baking time to 1 hour 5 minutes or more?
Gasha
I don't have a thermometer in my multicooker. I turn on the heating for 20 minutes, and then the dough stands in the switched off heated multitool until it doubles. As for baking, I like to bake 50 minutes on one side and 20 minutes on the other.
Vei
Thank you
I'll go and transfer the dough to MV, it's time already)))

most likely in the evening I will lay out a report I hope there will be something to please!
Gasha
Everything will be fine!!!
Vei
Gashenka

I managed!!!

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

Baked in MV for 50 minutes, then turned over and baked for another 30 minutes on the other side. From this, the roof sagged slightly. Maybe next time it is better not to turn it over, but to bake it in the oven?

Both the child and the husband liked the bread very much, there is enough sourness, it could have been even more, but perhaps it will become sour tomorrow ...

so thank you very much, now I will constantly bake, otherwise I used to be afraid of rye
Gasha
Vei, well done!!! Excellent loaf!

In a multicooker, of course, you will not get a round roof, but after all, all the same - a handsome man !!!
Vei
Quote: Gasha

Vei, well done!!! Excellent loaf!

In a multicooker, of course, you will not get a round roof, but after all, all the same - a handsome man !!!

Yes, thanks, and most importantly - it's delicious

Good morning and good day!
Gasha
And wai good morning! Although with such bread - you have it for sure - good !!!
tanyushka
From now on, my family is also fans of this delicious bread! Simple, detailed and verified recipe. Well, it didn't work at all "without anything", I added all the malt, caraway seeds and coriander, mixed water in half with milk whey - And the rest is all according to the recipe! Acid is not enough for my taste (next time I will add ascorbic acid). THANKS Gachet for the recipe!

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

Rye bread Without anything (oven, bread maker, slow cooker)
tanyushka
URL =Rye bread Without anything (oven, bread maker, slow cooker)
Swifta
Beautiful bread. Did you cut it hot?
tanyushka

I cut it, rather, it cooled down warm for 3.5 hours, and then dinner came - I had to. But the crust crunched, mmmm ...
Mushunchik
Gasha, hello!
Today I bake bread according to your recipe and now I know what happened to my dough at the kneading stage. It just didn’t fit into a bun at all.
Rye bread Without anything (oven, bread maker, slow cooker) Rye bread Without anything (oven, bread maker, slow cooker)
The photo was taken in the process of mixing.
During kneading, the lid was not closed at all, since the appearance of the dough was not pleasant. I did it almost according to the recipe: I did not find semolina here and therefore I replaced 50g of semolina with an additional 50g of rye flour. The rest did not change.
In the process of kneading, she constantly pushed the dough to the center with a spatula, but the dough was so sticky and heavy that the mixer simply could not scroll it. As a result, I first added 20 ml of water (up to 400) and then another 10. It got a little better, but not really. I was even more afraid to add water. When the batch was over (Pizza mode), I gave the kolobok a more or less correct look with my hands. But that's why I had to do almost everything manually, I don't know. Maybe the peculiarities of local flour? Maybe she needs more fluid?
Now the dough is being settled. It has been defending for an hour and a half. Increased in size, but slightly. ((I'll see what happens in the end ...
Gasha
Mushunchikas far as I can see, in my opinion, on the contrary, there is a lot of liquid ...

It is better to replace 50 grams of semolina with wheat flour ...
Mushunchik
Quote: Gasha

Mushunchikas far as I can see, in my opinion, on the contrary, there is a lot of liquid ...
Mommy dear ..... But the dough looks well, not at all like a bun. There is no puddle at all. I was sure that the problem was a lack of fluid. That the dough is too heavy for the spatula and therefore the oven cannot knead it.

I understood everything about flour and semolina, thanks.)
Gasha
The liquid dough cannot be collected in a bun, so the dough does not look like a bun (sorry for the tautology) ...

The dough is really heavy, but the bread maker can handle it ...
Mushunchik
What do you advise? How much less water to pour? How to get the coveted kolobok?

So far, I clearly saw that the oven itself could not stir the dough. If I helped constantly and did not collect everything with my hands later, I would end up with the same thing as the first two times.
Cools down.
Rye bread Without anything (oven, bread maker, slow cooker) Rye bread Without anything (oven, bread maker, slow cooker) Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Quote: Mushunchik

What do you advise? How much less water to pour? How to get the coveted kolobok?

Nobody will tell you the exact amount of liquid because of the difference in the moisture content of the flour ... You need to change the amount of liquid in the recipe a little bit - 20 ml in one direction or the other

Mushunchik
I already understood. But I can't figure out how to determine if there is a lot or little water during the mixing process. Now the dough was so tight that the oven couldn't stir it at all. So I decided that the dough was too thick. And now I'm completely confused ..
Gasha
MushunchikYou are just starting, understanding comes with experience ... Read "Rye advice", I tried to answer all the questions in great detail there. And don't panic!

Quote: Mushunchik

I cannot figure out how to determine if there is a lot or little water during the mixing process.

It turns out that you have never dealt with any test before, right?

Batter - little flour ... Dry batter - little water ...
Mushunchik
Quote: Gasha

MushunchikYou are just starting, understanding comes with experience ... Read "Rye advice", I tried to answer all the questions in great detail there. And don't panic!
Yes, I'm already reading it on the sly.)

Quote: Gasha
It turns out that you have never dealt with any test before, right?

Batter - little flour ... Dry batter - little water ...
No, it was not necessary, it was not necessary.
Please see the photos of my test. In my opinion, it is rather dry than liquid ...
Gasha
Mushunchik, the first thing I did was carefully examine your photos ...

Maybe you should start not with bread, but with any dough? Dumplings, cookies, muffins ... Rye dough is the most capricious, you need to start small ...
Mushunchik
Quote: Gasha

Maybe you should start not with bread, but with any dough? Dumplings, cookies, muffins ... Rye dough is the most capricious, you need to start small ...
I guess I didn't put it that way. I had to deal with dough, but not with rye.
We do not eat cookies, dumplings and muffins, so there is simply no point in making dough for them. Only if done and thrown away, unfortunately.

I tried again today. I took 500 g of rye flour, 4 teaspoons of gluten, 3 teaspoons of yeast and half a teaspoon of baking powder; and 350 ml of water. There was enough water.) The dough during the kneading process looked like dough, and not as it is not clear what. I had to help only at the very beginning, starting from about half of the batch, I even closed the bread maker.
When the kneading was over, I leveled the dough in the oven with my hands, since it was shifted to one side. Nothing else was required to do, the bun looked great! I'll put it on baking soon, then I'll sign off on the final results.

Thank you very much for your help and participation.
yaKachka
Gasha I came with gratitude for the delicious bread. Today my husband had to bake black bread for fishing. I decided to bake three loaves at a time, two in a bread maker, one in the oven, it was interesting to compare the result. I kneaded the dough in a double volume, the whole grain mode, after the last kneading I took it out, divided it into three equal parts. Two loaves were parted and baked in a bread machine, one was parted and baked in the oven. Opinions were divided. My daughter liked the one in the bread maker more (the crust is softer), I liked the oven one (the taste is more familiar, real, especially the delicious top crust).
Rye bread Without anything (oven, bread maker, slow cooker) Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Oh, what a beauty !!! Great breads!

I also like it more from the oven ...
Kearse
Gasha, thanks for the bread !!! I was very afraid that it would not work out (it was a sad experience), but then everything worked out! And how delicious! Bravo)))) Hell even as a gift, I was very surprised Thank you very much
Gasha
Very pleased to hear! I wish you to continue to amaze with your bread!
Kearse
Thank you! You inspire)))
ludok01
Gasha, I want to bake your bread. Correctly, I understood - I put the dough for kneading on the "Pizza" program, then I turn off the HP and the dough is suitable for 1 hour 10 minutes. And how will they put me on baking later? My bread maker is a Panasonic SD-2500 and I'm still on YOU with it.
Gasha
ludok01, the "Pizza" program includes the following program:

1st batch, pause, 2nd batch, proofing. We need the first batch of the whole program, lasting 15 minutes. During this time it is necessary to have time to help the kolobok. Details with photos in Rye tips.

How to turn on the program "Baking" you have written in the instructions. Unfortunately, now I can't look without a stove and without instructions. If your stove is similar to mine, then, in my opinion, there is the usual "Menu" run by pressing a button to the desired program
Florichka
She baked bread in the country house in the oven, kneaded in a mixer. I liked everything, but a little viscous, I think because of the semolina. Next time MB will decrease it a little.
Gasha
Semolina, on the contrary, acts as a baking powder. Because of it, there can be no viscosity. But from excess liquid or insufficient time either for proofing or for baking - it can
Florichka
Well, maybe it stood a little, but how much time does it take? It seemed like it was 2.5 hours.
Gasha
The duration of the proofing can be different, depending on the weather, the strength of the yeast, flour, etc. The guideline is to double the dough. Rye proofing tips
ludok01
Gasha, I baked bread today according to your recipe. I did everything as it should be, kneaded on the "PIZZA" prog, then it rose 1.45 minutes.I put it on the "BAKING" program, but for me only 30 minutes after the end of 30 minutes I tried to put it on for 30 minutes, but you give an error. I had to bake it in the oven, Gasha, tell me, can I bake it on another program.
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/d27517dc238841f38ead2365c172313d]Rye bread Without anything (oven, bread maker, slow cooker)

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

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/7c4344929c92416eb7881c3588fba339]Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Luda, a topic for your bread maker here

It is better to ask questions on the use of programs there. I don't have such a stove, and I don't know why the error is displayed ... Maybe you need to use the timer button, maybe something else ...

Now about the bread. Compare the photos of the dough ... yours, and those that I put up in Rye Councils ... Do you see the difference? There is a lot of liquid in your dough ... You had to add flour when kneading, and help with a spatula to intervene (push the dough from the sides of the bucket towards the center), then the dome would not fall through, and the holes in the crumb would be more even ... But for the first bread - very good! You are well done!
dr.Wagen
Gasha Thank you for the recipe for this bread.
Rye is a favorite, but we do not have it completely.

Borrowed "to try" HP Philips 9020
Here is my first experience.

/ bec5614e851542f992655ffd566b0349]Rye bread Without anything (oven, bread maker, slow cooker)

/ 27f2f0c50e394394a0584b275f8ae603]Rye bread Without anything (oven, bread maker, slow cooker)

Slightly reduced the recipe:

Yeast 1 tsp
Rzh. peeled flour 300 g
Millet. flour 70 g
Semolina 40 g
Salt 1.2 tsp
Dark honey instead of (Sugar brown) 1 tbsp. l.
Rast. oil 2 tbsp. l.
Apple cider vinegar 1 tsp
Water 300 ml

I added water in the process of mixing, according to my own feelings. And it seems he missed, being frightened of too liquid kneading and added flour.
For some reason, this HP bakes bread too wet inside, and I do not understand why.

Kneading 15 min.
Proofing - 1.5 hours.
Baking 1 hour 10 minutes

Someone seems to me that he has risen a little, I have some kind of vigorous yeast, I put 0.5 tablespoons on such a weight of ordinary wheat flour and drives it out 3 times.

Maybe it was worth turning on the heating at the time of proofing (I have such a mode - 30 °)?

What do you think are flaws?

Well, I wanted to ask, if you use a grated apple instead of apple cider vinegar, then do you need a lope?

Thanks again.

Threat sorry for the quality of the pictures.
Gasha
dr.Wagenas far as I can tell, the bread turned out! The quality of rye bread is judged not by its height, but by the uniformity and bakedness of the crumb. Myakish is good, the roof is beautiful, you are great!

Wheat flour is much lighter, moreover, it contains a lot of gluten, therefore, wheat dough grows much more for the same amount of yeast than rye.

As for the apple ... You understand that apples are sour and not very ... I would put half of the average Semerinko sour apple, and there it tastes and color - And look after the bun, you may need a little more flour
dr.Wagen
Glad to
Thanks for your feedback. I will continue to work on rye bread.
Gasha
Right! Good luck!
Elven
Gashenka, last weekend I baked this bread. This was my second rye bread in my life, so I was not very surprised when it didn't turn out very well
I still can't get used to the rye bun, it looks more like a wheat one. Well, nothing, I'll finish him off.
There were a lot of adventures with this bread. At first it turned out that the cold water was turned off. I poured all the rest of the water from the kettle into the bread (400 ml). I kneaded the yeast dough on the program and left it to rise. After 1.5 hours, you need to bake, and we also turned off the electricity! I had a panic. After half an hour it was still turned on, and I put the bread to bake.
Here's what happened

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

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

As I understand it, there is not enough water, because of this, the roof cracked, right?
Gasha
Helen, the conclusion is correct, but add water a little at a time, otherwise the roof will fall through. But in general, you are great!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers