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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 16)

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Georgi-47
Wow! Thank you!
I am pleased that the bread is quite acceptable quality on the automatic program, but still I will try to give it more time to rise next time. I will share the result.
Thank you very much for such a successful recipe!
Gasha
Good luck and health!
Antonovka
Georgi-47,
George, I highly recommend this Gashin recipe

Borodino bread for the lazy (bread maker)

Gasha,
Galyunya, I need to do this too - I didn't seem to do it
Gasha
You are my PR girl!
Georgi-47
Antonovka, and I have it written down and also "Riga fast". But I will deal with this first and then I will go further.
There is no need to advertise anything special - we sort the recipes by the number of responses, and here it is - Gasha, Gasha, Gasha
Nnatali_D
and here is my bread "Without nothing". Very tasty. Baked in the oven. Rye bread Without anything (oven, bread maker, slow cooker)
* kolyma *
I didn't get bread. In my HP, such an algorithm was: 20 minutes - warming up, 13 minutes - the first batch, rest - 50 minutes, 12 minutes - the second batch, 75 minutes - three times rise with molding, 50 minutes - baking and 20 minutes - cooling. The bread is baked (seen by a piece stuck to the shoulder blade), but flat, like a brick, exactly half the height of the bucket. I haven't cut it yet - it cools under a towel. But ... the top ... some kind of tattered, ragged, like mountain peaks))) poured 380 ml of water, then sprinkled it from a spray bottle. I really want it to work out for me ... I don't understand - should it be at the height of a bucket or not? I don’t understand by fotam - everyone has it differently. and another question - is the algorithm (in time) correct, according to which my HP was trying to bake it?
Anna73
Gasha, thank you very much from our whole family! I baked with variations (sorry!), Instead of water there was light beer, then I added a tablespoon of malt (variations are so variations !!), then my daughter ground coriander (added), a teaspoon of caraway. But most importantly! I followed the whole procedure, long detuning, one batch. For the first time I got a very tasty rye bread. I will repeat and repeat!
Caramelle
And I'm carrying my loaf!
Freezing rain, which in Moscow used to be once a decade, but now almost every week, the cold, the weather is such that a good owner is not just a dog, and you cannot get yourself out of the house to the supermarket wants maybe they encouraged me to experiment)))) Moreover, the rye flour was somehow bought and it was just waiting in the wings ... and now the case turned up - I saw this recipe on the website Pekla bread this two times and, one might say, in field conditions
From improvised means - Boshik MUM - kneaded the dough (10 minutes), and baked in the oven (220 degrees 15 minutes plus boiling water for steam, then 180 degrees - 50 minutes). The first time I put the dough on fresh yeast (10g), liquid water + kefir 50/50. Second time - yeast 20g. and completely on the water. I didn't notice much difference. Both times vinegar added balsamic 1 tbsp. l. For me it was a pure experiment with rye bread, but it turned out DELICIOUS !!!! Sweet and sour bread is often brought to me from Riga, which tastes very much like it. The crumb is not very nostril, but it is not weak and not soggy, although there is something to work on. For the experiment, I added finely chopped olives to the first half of the test - this is something !!! Was eaten immediately, did not even have time to take a photo. She did not grease the top with anything, she sprinkled it with flour - in my opinion, he is so kind of more sincere. You will laugh, but I periodically open that nightstand and inhale…. inhale .... it's beyond words! Gasha, many thanks for the recipe and detailed description. Everything is really not so scary-complicated, and fast enough! For those who are still in doubt, I strongly advise you to try this recipe
Rye bread Without anything (oven, bread maker, slow cooker) .Rye bread Without anything (oven, bread maker, slow cooker)
Natalia Iks
Gasha, thanks for a very simple recipe. I baked rye bread on the program. 400 ml. water, for me, probably not enough, I have to add a little water in all recipes. Next time I will try without a program, although it definitely came up twice. Height 10cm.
Rye bread Without anything (oven, bread maker, slow cooker)
The roof burst slightly. But this is not fatal!
Rye bread Without anything (oven, bread maker, slow cooker)
The crumb is a little strange. Baked well. Baked at 12 o'clock, cut after 16 o'clock, so it cooled down. Is it a dull knife?
Rye bread Without anything (oven, bread maker, slow cooker)
In general, we liked the bread, but not for every day. Like 50:50 more. But I think it will be on the table a couple of times a month!
Gashenka,
Natalia Iks
Oh, No! I will bake more often! Today we ate, so he is much better than yesterday!
Elena1908
Baked bread from a 200 gram norm. I did everything according to the recipe, but the liquid under the bun did not work out. It went up quite well, I threw off the rye mode, and put the baking. I just didn’t guess the confirmation on the button, and when I came to check it after 20 minutes, it hadn’t baked yet, and in my opinion it had stopped. There is also a lot of water in my opinion, the lid is opal. If it works out, I'll insert a photo now.


Added Monday 09 Jan 2017 08:59

Rye bread Without anything (oven, bread maker, slow cooker).
Rye bread Without anything (oven, bread maker, slow cooker)
Tatiana_C
Gasha, thanks for the recipe. I am a very "young" baker - this is my first rye-wheat bread. Baked in a Panasonic 2512 on the automatic "Rye" mode. I took 400 ml of water. Wheat flour - "Belonezhnaya", rye flour - "Garnets", yeast - "Saf moment". Here's my bread. Height - 8 cm. An incision was made in the bread, which was still warm (could not resist!). The roof cracked due to lack of water? I suffered for a long time inserting a photo. If something goes wrong, sorry

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)
Michutka
Gasha, could you indicate the amount of yeast, salt and sugar in grams ... And then I tried the first rye recipe (for 400g.) and it did not rise at all, somewhere I was mistaken with these spoons ... The kneading was 18 minutes and proofing for 2 hours 45 minutes. Since the dough in HB practically did not rise, it was decided not to wait any longer and bake. Yeast SafMoment - 5g. (probably not enough?). 20g was added to the recipe. dry rye malt. The gingerbread man was very dense during kneading.
Rye bread Without anything (oven, bread maker, slow cooker)
Admin
Quote: Michutka
could you please indicate the amount of yeast, salt and sugar in grams ...

Look here Number of main ingredients in one measuring cup and measuring spoons

According to the recipe:

Yeast 2 tsp
Rzh. peeled flour 400 g
Millet. flour 100 g
Semolina 50 g

That is, for 550 grams of dry matter, 2 tsp is added. dry yeast (or 6-7 grams)
Nastasya78
Please tell me, the dough is very sticky. How do you get it out of a bucket in order to remove the spatula? Shake it out on the table? Or do you take it with oily hands? Or are you just pushing the dough against the wall by removing the spatula? And then what? Can the dough be flattened on a bucket? Press down a little? Or is it absolutely impossible to do this? I bake in a bread maker ...




Quite a stupid question, right?
Nastasya78
Gasha, tell me, in your rye advice it is written that the more rye flour, the smaller the puddle is a kind of kolobok. Isn't that a typo?




under the bun ...
Ahmadinka
Thank you! It turned out! Rye bread Without anything (oven, bread maker, slow cooker)Rye bread Without anything (oven, bread maker, slow cooker)
Gerda1
Your bread "without anything" is delicious))))
Rye bread Without anything (oven, bread maker, slow cooker)
alena40
So I decided to bake this bread. For some reason, the roof did not rise very much. Although it stood for a long time. WELL VERY DELICIOUS BREAD !! I will continue to experiment.
zot08
Rye bread Without anything (oven, bread maker, slow cooker)
So I baked it. Baked in a Panasonic 2511, in a vending machine, rye bread on the program, but something the roof fell through, tell me what I did wrong? The bread is delicious.
Hvesya
The roof falls more often from too thin dough or from fermentation. The gingerbread man needs to be looked at. I don't like the rye bread program in Redmondt at all.
Me voila
Hello!
Tell me, for a maximum weight of 750g, take the proportions of ingredients from 1 post or in terms of 400g of flour? I used to have HP for a large loaf, now I bought less.
And another question at once. I don't have a pizza mode. There is Express (heated kneading, proofing and baking, the whole process takes 2 hours), Yeast dough (kneading and proofing, 15 minutes) and Yeast dough (kneading and proofing, 1.5 hours). Which of these modes is best for mixing?
There is also Rye bread.

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