Rye bread on kvass in a bread maker

You understood everything correctly, there is no need to chase after milli-milligrams, you need to achieve the balance of flour and water, this is the bun.

But at the same time, with delayed action, at night, you cannot run to the kolobok!
Therefore, milli-milli has its own meaning.
And with the established process and milli-milli - you can get a stable result

The rye bread on our table has finally established itself. I tried to bake it on kvass from a bottle according to the recipe for Moulinex 5002. Mine really liked it. Recently I also bought dry kvass, next time I will try it on it.

[Bread "Zavarnaya" rye-wheat with caraway seeds]

Bread "Zavarnaya" rye-wheat with caraway seeds

Thanks for the recipe, the bread is delicious. But instead of sugar, I put 1 tbsp. l honey., ordinary stone salt, flour - 2nd grade wheat, rye flour - wallpaper. 3-whole grain mode (this is for Moulinex).
Next time I'll try to replace all the water with bottled kvass, and dry kvass with a similar amount of bran and wheat germ.

Thanks for the recipe !!!! Very tasty and PO-LOO-CHILAL)))))
Now I'm writing, and my daughter comes in and says: "CONGRATULATIONS, well, finally, delicious bread turned out))))

True, the roof has settled a little .. But I take this recipe as a basis and they will bring it to the "UMA", I will experiment)))))

Here is a bread recipe that I edited to my taste ...

1) 300 ml serum (or water)
2) 30 ml of dissolved honey (I took 2 tablespoons of honey and diluted it in 20 ml of water, since it was sugar-coated)
3) 80 ml boiling water + 4 tbsp. l dry kvass (or 80 ml of kvass)
4) olive oil-2 tbsp. l
5) salt-2 tsp
6) rye flour - 350 gr,
7) wheat flour -250 gr
yeast 2 tsp

program 1,3,8 for Moulinex 5004, medium crust, weight 1000 gr.

There is not enough acid ... What makes bread acid?

Here it is, and the roof did not collapse)))
True crooked, but tasty)))
🔗

"There is not enough acid ... What gives the bread acid?"


For the acidity of rye bread, it is customary to add sourdough, kefir, malt, kvass wort, dark beer, vinegar, sour apple, etc. to the dough.

True crooked, but tasty)))

I get any bread more even, if before baking I slightly tweak the bun and try to place it in the middle of the form, that is, so that it does not move and does not stick to any wall.

Baked according to the recipe from the first page on the main mode, size 1 kg, dark crust, it turned out to be very tasty bread. Some of my additions: 1) after the first batch, I stopped the bread maker, let it stand for 10 minutes, and then started the whole program over again. 2) I tried to throw salt and sugar into kvass, and not into flour from above, I think the top turns out better - smoother. 3) for smell and color added the drink Morning (Galka) with chicory 1 tbsp. spoon.
I added a couple more spoons of bran, this is my trick now, which is very useful, so I add them around. Thanks a lot for the recipe

Tell me, how much bread kvass concentrate should be added? I bought it today, but I don't know what to do with it. The ingredients are as follows: softened water, sugar, kvass wort concentrate, citric acid.
It is recommended to dilute 1:10.
Advise, I really want to bake such bread.

Tell me, how much bread kvass concentrate should be added? I bought it today, but I don't know what to do with it. The ingredients are as follows: softened water, sugar, kvass wort concentrate, citric acid.
It is recommended to dilute 1:10.
Advise, I really want to bake such bread.

When I used kvass concentrate, I added about 70-80 ml, the rest was water, or kefir with water.Only I would advise you to reduce the amount of sugar, because the concentrate is sweet.

Baked bread according to the original recipe from Panasonic. Tasty, but not enough acid in the bread, in my subjective opinion. Next time I will try to replace 100 ml of kvass with 100 ml of Porter Lvovsky. Yes, and 400 gr. kvass is a bit too much, in my opinion: the roof of the bread did not rise. I could not control the gingerbread man, as I put it on the night with a timer.
I also want to mix cumin with roman cumin (cumin) in a 50/50 ratio. The taste of these varieties of cumin is very different, what happens when mixed? I will report this to the "bread" public

P.S. I have never seen dry kvass in Kiev supermarkets. Where can you buy it?

I don’t know, maybe kvass differs from water and 400 ml is not 400 gr.
Next time I'll weigh, I'll tell you about the result.

Wiki assistant to us in this matter:

depending on the type of kvass, its density can range from 1.002 g / l to 1.025 g / l

🔗Kvass

[Vitus]

Vitus Try a recipe bake fugaska here he is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html
Kefir may not be bio, better old
Here he still gives sourness Good luck!

[what happens when you mix]

I also want to mix cumin with roman cumin (cumin) in a 50/50 ratio. The taste of these varieties of cumin is very different, what happens when you mix? I will report this to the "bread" public

But it turned out that the smell and taste of cumin became dominant.

But it turned out that the smell and taste of cumin became dominant.

Did you like this smell?
In bread, I prefer the smell of caraway seeds, not cumin (cumin).
I respect it very much in pilaf, but in bakery products, only in Naan flat cakes.

At the weekend I tried a recipe for rye bread on kvass from recipes for Panasonic-255. The first time the dome of the rye bread did not fall off, it was not even flat, but round, almost like a wheat one! And it tastes great. I recommend to all lovers of rye bread! In the recipe (for greater benefit) I used wheat flour of the 1st and 2nd grade (in half) and rye wallpaper in half with peeled flour. So you can and so!

Yeast - 2 tsp
Wheat flour - 300 g (I took the 1st and 2nd grade in half, but the highest is possible)
Rye flour - 260 g (I took half and half wallpaper and peeled, in the recipe - just rye flour)
salt - 1.5 tsp.
sugar - 1.5 s. l. (I took 1, probably less is possible - sweet kvass)
cumin - 1 s. l.
kvass (non-carbonated with malt) - 400 g (I released gas from a purchased bottle kvass).
The recipe is accurate, you didn't have to add anything, you can immediately on the timer. I speckled it again and brought it to work today - everyone is delighted, they also thought about buying HP

Yesterday I baked such a piece of bread and what I will say. The taste is normal, just some kind of gluten. I sin on yeast, I have a Saf-moment, they are most likely a fake, since 11 grams are written on the package, but in fact the whole package weighs 9 grams, but the kvass is most likely too much. At first I took 400 ml, as in the instructions for Panasonic, and then, when the batch was already in progress, I measured it in grams. It turned out that 400g of kvass and 400 ml, I got the same thing.

Maybe someone will criticize my actions ?! Flour was taken by the highest grade bakery 300 grams and seeded and peeled rye 260 grams. And I also put in only half a tablespoon of sugar, so the kvass was ordinary, sweet. The gas was removed from the kvass.

I look at other breads - moderately porous, dry, but mine is very finely porous and damp. When kneading, it stuck to the sides of the bucket at first, then a normal bun was formed.
Baked in rye mode 3 h 30 min. I even put a spatula for rye bread.

And yet such a question is immediately parallel. The book says that the scapula should touch the bucket, it doesn't touch me, but how should it be?

Thank you all for listening !!!

Oksana, in this recipe I reduce the amount of kvass to 360 ml. Or you need to add flour without reducing the kvass. It is also good to add 10-20 ml of apple cider vinegar, it gives flavor and looseness. The spatula should not scratch the bottom of the bucket, everything is fine with you.

[an_domini]

an_domini Thank you so much, I will take into account all your comments !!!

[THIS]

Vitus
try here THIS recipe, and HERE my modification of the recipe using dry kvass and sourdough.
HERE photo of this bread.
It is both sour and delicious.

[Yana]

Kvass was taken by "Nikola" with malt. Indeed, rye bread turns out well - the "roof" does not fall off. But on dry kvass I like it better. Especially when you brew it with boiling water. But this is for my taste. Someone may like bread on ordinary kvass.

Yana, You, as an experienced person in baking, help out ... I really want to bake dark bread with raisins, for example. I did not find malt in liquid form, but I bought dry kvass (in the composition: rye crackers, fermented rye malt, salt) they write need to be diluted with boiling water. Please tell me the recipe for bread on dry kvass and how and in what proportions to dilute this kvass for a loaf. I would be very grateful to you, you have very tasty recipes!

Tell me, I bought a set for making kvass, consisting of kvass wort (2 bags of 60 g each) and yeast. How much kvass wort should be put instead of kvass? or is it necessary to make kvass from it?

[murrrk]

murrrk , welcome to our forum!

Throw away yeast from this kit right away!
For a loaf of bread, 20 grams of wort is enough (dissolve in warm liquid).

[murrrk]

murrrk , welcome to our forum!

Throw away yeast from this kit right away!
For a loaf of bread, 20 grams of wort is enough (dissolve in warm liquid).

thanks for the greeting!
I'll throw out the yeast and the liquid, respectively, should be 380 grams (if kvass according to the recipe needs 400 g)? Or am I misunderstanding something?

You understand everything correctly!
Liquid + wort = prescription liquid in ml.

The site, from a certain time has become a guide, the recipes are just class, Today I muddied Khlebushk on kvass according to your recipe, add 2 tsp instead of sugar. honey (buckwheat) dark, 1, 5 Aromatic apple cider vinegar, the rest unchanged. Sifting flour 2 times ((Germination and porosity with 2 single sifting is better) Is there any point in doing a preliminary kneading with proofing, or the "Basic" program will do?

The baking smell sent the whole family to Nirvana! I barely waited until the end of the process, I expected better, but experience is also a huge gain! In short, the roof of the Khlebushka is flat, the Bread itself is a little more than half a bucket in height, but it is very tasty and seems to taste a little damp, the structure is porous. What are the mistakes? Peck on the program "Basic" 4 hours. X / P Panasonic 255. Tell me what the miscalculation is.
Regards, vityuxa!

Good evening...
Here I am sitting with a bottle of kvass in my hands)) I AM PREPARING!
Such a question, it has been tormenting me for a long time ...
: pek: IS IT POSSIBLE TO PUT RYE BREAD FOR BAKING WITH A DELAY ??
That is, I want to put it on now with a delay, so that it would be baked by morning ...
: umnik2: please help aaaaaaaaaaa!

IS IT POSSIBLE TO PUT RYE BREAD FOR BAKING WITH A DELAYED?

Today we had breakfast with bread baked with a delay (the timer was set to 12 hours)
It turned out just great.
Recipe from Panasonic "bread on kvass" with a slight modification.
Here's the recipe with my changes:
Rye flour "Karavai" 280g
Salt 1.5 teaspoons
Sugar 1.5 tablespoons
Cumin 1 tablespoon (in the recipe from Panasonic, not in my bread)
20g malt concentrate from the "Homemade kvass" set, yeast from this set, as advised, did not use
380g of water (there is no water and malt in the recipe, there is 400g of kvass)
1 tablespoon olive oil (not in the Panasonic recipe)

Program "Rye", I have a 257th Panasonic

The result is a tall, full-height bucket of delicious bread!
Thanks to this Temka!

Tell me, should the malt concentrate / dry kvass be infused or just stirred in water before baking?

I baked bread on dry kvass. I took as a basis the recipe from answer No. 32 on 4 pages. I had kvass with breadcrumbs (SAF-KVAS), after brewing 4 tbsp.tablespoons of dry kvass 80 ml of boiling water a paste formed, quite thick. Therefore, I immediately put in less flour (250 grams each of rye and white), then I thought to add, "on a kolobok", but was not needed. The gingerbread man turned out to be softer than on wheat bread, slightly sticky to the walls, but kept its shape and slightly smeared at the bottom. From the calculation of the liquid, part of the water went to the SAF-LEVURE yeast (for activation). part was replaced with kefir. Sugar replaced 1 tbsp. l. honey. The bread rose well, before baking it took up almost the entire bucket (I have a stove for 1 kg), there was a beautiful roof. Baking on the Russian chef mode. Here's where I was mistaken: a few minutes before the start of baking, I decided to sprinkle sesame seeds on my wonderfully risen bread. And after 5 minutes. after the start of baking, the roof fell ... The bread was baked well, the taste and color of real Borodinsky turned out to be black with sourness. Here kefir also participated in 4 tbsp. l. dry kvass. In the next. once I put less kvass and sprinkle with anything, so as not to open the lid again and not disturb the dough.

I also baked rye bread on kvass according to a recipe from a book for Panasonic. The only thing (from myself) - added 1 tbsp. l olive oil.

Everything, it would seem, is wonderful (and the roof is high, and the aroma is wonderful, and the color is red :-). One "but" - on the second day the crumb began to crumble strongly. We really don't like it. It's impossible to make a sandwich.

Tell me, please, are there any solutions to this problem?

I wonder what will happen if you add the failed kvass saf - the moment ... he really has no taste of kvass at all ...
Or is it better to just splash a couple of spoons?

I wonder what will happen if you add the failed kvass saf - the moment ... he really has no taste of kvass at all ...
Or is it better to just splash a couple of spoons?

Turn the bottle with the label towards you and read the composition, kvass should contain barley, wheat, rye malt.

there is no label on this kvass. it was made from dry kvass saf - moment.
added 80 ml ... the rest is water. let's see if it is edible

I baked bread according to this recipe and I got it like this:
up


crumb

I confess, I cut it before the bread cooled to room temperature and the crumb is smoking.

but these white pimples in the crust are yeast that did not dissolve in the dough. When baking, they smelled strongly, after cooling it passed.


Instead of kvass, I used kvass wort (one and a half tablespoons), dissolved in water - 400 ml. No cumin added at all. Baked in the Bread on kvass mode. While the bread was warm, it was delicious. A day later, bricks, dense and tasteless.
Did you get such bread due to the small amount of water?

Write what and how much you put in the dough, we'll see

wheat flour of the highest grade 300 gr.
rye flour 260 gr
instead of kvass, kvass wort concentrate 1.5 tbsp. spoons with water 400 ml.
salt 1.5 tsp
sugar 1.5 tbsp. spoons
yeast 2 tsp
She measured spoons with her own spoon from a bread machine. I threw flour into the bucket, then salt and sugar, poured "kvass", yeast into the dispenser. I poked the dough before baking - it was not elastic a little. And in the end it turned out.

In terms of the flour / liquid ratio, everything seems to be fine. Trace the dough again, make it a little softer, you have a lot of rye flour.
Another option is to change the baking program, if the bun was normal, perhaps the dough was overstayed more than it needed

You can ask a stupid question, what does kvass give to bread? In many recipes I read that I don't really want to lay it down, there are different bad additives in the same place, or is it necessary? Thank you !

Connoisseurs, tell me what can be used to replace cumin in the recipe (you don't want dill seeds either) or if you don't add it at all, will bread also work?
Thank you

Connoisseurs, tell me what can be used to replace cumin in the recipe (you don't want dill seeds either) or if you don't add it at all, will bread also work?
Thank you

Of course, I am not an expert, but I will answer if I may.
Today I made this bread. No cumin added. Dill too.
And everything worked out great.
The bread is sooo delicious!

I baked some bread. There is no chapel to delight! Many thanks for the recipe Kvass took "Khlebny Kray", gases did not release from kvass. The loaf is 2 times larger in volume than with the same amount of ingredients, but on kefir + milk (water). The amount of sugar did not decrease.
The recipe has been bookmarked.

Thank you so much for the recipe. Take a beginner. : flowers: I've been reading this wonderful forum for a long time. White turns out well according to the recipe from Panasonic (I have Tarrington Haus), but I wanted a dark one for myself. There is no wort, so I tried it with kvass. It turned out the first time, only instead of cumin, coriander in grains and honey instead of sugar. The roof collapsed a little, but the husband appreciated the taste and the crust was like they ate in childhood: bravo was baked in 3 modes for whole grain, there seem to be two kneading and they say this is bad for rye dough
Now I put it again, but added vegetable oil 1.5 tbsp. l. and reduced the liquid accordingly. I put it on kneading in gluten-free mode, then I want to turn it off and leave it for proofing at 1.20 and then in baking mode for 1 hour. Let's see what happens.

"There is not enough acid ... What gives the bread acid?"


For the acidity of rye bread, it is customary to add sourdough, kefir, malt, kvass wort, dark beer, vinegar, sour apple, etc. to the dough.

If you hold the dough on proofing for a longer time without using yeast, on rye or hop sourdough, then sourness will also appear. Replacing kvass, dry kvass, etc. with malt gives a good result and color.

Thanks again for the recipe I just added 1 tbsp. l. vegetable oil and reduced a little liquid. In HP Tarrington Haus on the "gluten-free" mode for 2 hours 55 minutes everything is completely baked and the roof seems to be normal. The first time, this is what happened and the bun was liquid, obviously a lot of kvass or not enough oil.
So this bread will take root with us.

thanks for the recipe.
changed it a little. reduced the amount of rye flour and added corn flour. + cumin instead of cumin. the result is a very airy, aromatic bread. and yes, since kvass in stores is usually sweet, it reduced the amount of sugar. not 1.5 tablespoons, but 1.5 teaspoons. + tablespoon apple cider vinegar

And here is my bread:

I didn't change anything in the recipe, I did exactly as it was written.
The bread turned out to be very tasty, I will definitely repeat it.
Thanks to the author for the recipe!

baked this recipe twice
the first time I made a mistake with sugar and salt - I put it in half a spoon - the bread was flat
the second time I put it as it should be - it turned out to be a little hump, but the bread is sticky
what causes stickiness in the crumb?