$ vetLana
Daria, you should try your version too. Compare.
Irinap
I put it on the "Diet" program. Instead of 140 ml of water, I poured 160 ml of whey + sour cream (a little) wheat flour 280g. when it mixed it was watery, but resisted, did not add flour. By the end of the first batch, the dough was already very good. In the second batch, oil could have been added, but I remembered later. Stands, fits, long before the end of the program
It turned out very high and the roof sagged slightly. This time I have Dr. Otter's yeast, and he is judging by the inscription on 500 g of flour. I put a whole spoonful against the previous 0.5 tsp.
M @ rtochka, how much yeast did you put in?
Svetlenki
Quote: M @ rtochka
Then she interrupted the dumplings, put them on Rye with a delay, only 4 hours.

M @ rtochka, Dasha, I'm running to you with a big thank you for your technology of maintaining this bread in a bread machine. The bread came out wonderfully good! I just jumped to the ceiling yesterday.

It turned out to be a noble handsome man!

Wheat-rye bread on a long dough

Wheat-rye bread on a long dough

Wheat-rye bread on a long dough

Wheat-rye bread on a long dough

Sorry, there are a lot of pictures, because I am very proud of Not a single crust break, well, just perfect came out

M @ rtochka
Quote: Svetlenki
but put much less yeast - 5 g
Irina , I put so much yeast. Fresh Suite.

Sveta, Congratulations!!!
Glad I helped
Irinap
Svetlenki, dough with water or with whey, but actually, what and how much (if possible).
The bread is a miracle as good!
Svetlenki
Quote: Irinap
but actually, what and how much (if possible)

Irinap,

Oh, Irish, and I send thanks to you, because from your submission I made a dough on whey.

Opara: (from 8 am to 6 pm)

peeled rye flour 200 gr
serum (not sour "tear out your eyes") 200 ml
pressed yeast 5 g

Flour and yeast into water, mixed with a fork, under the lid and in the refrigerator

Dough:

Malt 20 gr
Cumin 5 gr
Dark treacle 10 gr
Boiling water (for brewing malt-cumin-syrup) 80 gr
Wheat baking flour 300 gr
Sugar 1 tbsp. l.
Kefir 60 ml plus topped up, I think, 40 ml

I put everything for the dough and COLD dough into a bread maker, mixed for 3 minutes in pizza mode - for the first time I added kefir, because some flour did not even get wet.

I immediately turned on the program RYANOY (M @ rtochka, Dasha did on a postponement - I just noticed now, probably I'll try to give a postponement next time)

During the kneading program, RYE again added kefir, because I noticed in this bread that at first it seemed liquid and smeared along the bottom, and then it was going to somehow and there was not enough liquid. In general, at the beginning of the batch, I tried to make sure that there was not even a comma, but the circle was smeared

Kefir and dough were from the refrigerator.

I set the alarm and checked the proofing one minute before baking. I had to interrupt the program and my bread was still growing for 50 minutes !!! That is why I say that next time I will try to postpone the beginning of the RZHANOY program, as Dasha did

Half a roll has already been reduced. My husband said that this is the most delicious dark bread that I made in a bread maker
Irinap
Svetlenki, thanks, I can safely on the "diet" oven, and then I'll see.
MAKOSHA
Katyusha, thanks for the recipe.
Bread turns out JUST OFF ..... ENTITUDED!
I have baked it ten times already, and each time an excellent result - high, magnificent, fragrant!
I will try to insert a photo - it's SOOO and SOOO!
May God grant everyone!
MAKOSHA
MORE, AND MORE THANKS FOR THE RECIPE
FILE 1/309489
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FILE 1/309490
Wheat-rye bread on a long dough
Wheat-rye bread on a long dough

Oooh!
It turned out to insert a photo!
Somehow like this
Svetlenki
MAKOSHA, I will bake today. Dough started at 9 in the morning. At 18 I'll start mixing. I also have him on duty "gray" bread. I myself am not overjoyed that I came across a recipe! Wonderful luck
M @ rtochka
MAKOSHA, MAKOSHA, the beauty! What a crust !!!
Also put it in the night ...
But from the oven, of course, something!
MAKOSHA
Deliver, deliver! : yes: The bread is really notable!
MAKOSHA
M @ rtochka, Thank you for rating
Here's another
Wheat-rye bread on a long dough




Svetlenki,
Irinap
It's been a long time since I baked this bread. Today I baked in KhP, only baked. Delicious. Slightly receded - 5g of fresh yeast and whey in a dough, the rest according to the recipe.
Wheat-rye bread on a long dough
M @ rtochka
Irina, tall handsome! without malt?
Also baked yesterday in HP. Dark and fragrant as always!
Irinap
M @ rtochka, yes, I do without malt. I don't care, but my son doesn't like it, although he will eat.
mamusi
Irinap, Ir, at Dietetic Hell?
Irinap
mamusi, Rit, just baked! Without mode, that is, the "baking" mode
mamusi
Quote: Irinap
Without mode, that is, the "baking" mode
I did not get that. And what about the batch?
In HP on dumplings, on pizza?
Irinap
mamusi, I usually knead on dumplings, but in this case I had to knead in a bowl with my hands, maybe the son from the shift was and did not want to make noise. And when I knead with my hands, I always fold, this time 2 times in 20 minutes. The dough, of course, is not stringy, so how it goes, well, more or less
mamusi
Irinap, Ira, I get it!
Baked for 55 minutes, right?
M @ rtochka
Wheat-rye bread on a long dough
Our residues
I like the bread very much. Solid, tasty, rich. I bake only in HP.
It is necessary to somehow and in the oven finally cook, like the author
Irinap
M @ rtochka, Daria, and do you just bake or completely on the program?
Handsome, with seeds!
M @ rtochka
Quote: M @ rtochka

It's just that the author has 2 ascents ... So I decided that 2 is better.
After the dumplings (and not a full cycle, but 5 minutes to understand which bun and adjust the water) I immediately set the Rye mode with a delay. The mode itself lasts 3:30, I add 30 minutes. That is, the screen lights up for 4 hours.
It turns out that after the dumplings, the dough rises for about an hour, and then the whole Rye mode is kneaded and further.
According to this algorithm
I haven’t let me down yet, but I usually add water during the first kneading on Pelmeni, as a rule, the dough is very steep.
mamusi
Tell me, why don't you put Basic or Diet right away?
If you need 2 workouts, 2 lifts?
M @ rtochka
Yes, I must try ...
When kneading immediately - a bun is visible. And it can be adjusted if something goes wrong. And then put and forget.
And on Diet, you need to track when the stove starts to knead.
mamusi
Quote: M @ rtochka
When kneading immediately - a bun is visible. And it can be adjusted if something goes wrong. And then put and forget
Well, that's what I mean!
Of course, pre-mixing needs to be done ...
I do 5 or 10 minutes on Dumplings, for example. And only then put the Diet. There leveling up to 1 hour. And the last detuning to 2.40.
.... I'll try next time.
Today I am already baking according to your Algorithm, Martochka. On One with a delay of 30.
Thank you.
M @ rtochka
And as a result? And then she advised here
mamusi
Quote: M @ rtochka
as a result?
Dasha, I am very grateful to you!
But, I ignored the advice on yeast - reduce it.
The result is a fallen roof!
Otherwise, I liked the whole process.
In the morning I took out the dough, warmed up for an hour. I kneaded the dough on Dumplings. It was "with a comma" in the first batch.
I set it up with rye with a delay of 30 minutes. I have a Panasonic 2501.
I dropped in, corrected after the main batch. The dough was breathable, silk! The smell is already at this stage other!
And I went for a walk ... ...
And he take it and fall.
I wouldn't do anything here !!!
I should have obeyed and put less yeast. I have Lux pressed. They are like animals.
I haven't cut the bread yet. He's just taken out for lunch. Later.
(but bit off the corner). Delicious, baked bread.
I will still try to bake.
Thanks for the algorithm. And for help.
And thanks to the author for the idea cold rye dough!
M @ rtochka
Well, on self-isolation, I decided to bake this bread in the oven. Almost like the author's, I looked through what should be baked in a form under the lid. I just put it on a baking sheet. Therefore, the dough got a little messy. But the result is nevertheless gorgeous !!
Wheat-rye bread on a long dough
Wheat-rye bread on a long dough
Delicious bread! Highly!
Next time you need to brew the malt in the evening. And bake as it should
Irinap
M @ rtochka, I can assume that to transfer to the rooster (gosyatnitsa), cover the first 15 minutes, and then open.
Svetlenki
All the same, I love this recipe. I come back to it again and again!



Irinap
Svetahow good it is!
Svetlenki
Irinap, Irina, and how delicious! Well, it's not for you to explain to me. A very successful recipe - such a taste and crumb with no spoilage and no dancing with a tambourine.
caprice23
Girls, I'm confused.If there is no "rye" mode, then how to bake in a bread maker? First, pre-mix on "dumplings" literally 5 minutes and then turn on the "dietary" one? Or "main"? Or without pre-sampling, but which mode is better then?
Svetlenki
Quote: caprice23
Or "main"

caprice23, Natasha, I would choose "Basic". Now I am not afraid of long kneading for rye breads, and even more so we have wheat-rye bread in the original recipe. And I'm not afraid of long kneading for rye breads since I read Sergei's register in his LiveJournal where he parses an old recipe for Belarusian rye bread, which is just a long batch.

Dough necessarily on kefir or creek whey, like Irinap, Irina does. Reduce the yeast, probably. Well, I'm reducing anyway.

You can trace the bread on the last rise. It may be necessary to interrupt the program early and place the pastries. I usually judge by the first "gurgle" (hole) on the roof.
M @ rtochka
Quote: Irinap

M @ rtochka, I can assume that to transfer to a rooster (gosyatnitsa), cover the first 15 minutes, and then open.
Yes, I know, I say Well, I saw that I needed to bake in something
But yesterday I corrected myself !! ... She took out a round wok from the bins, wiped off the dust
And so:





Quote: Svetlenki
I love this recipe
yes, here I am too. Convenient and tasty.
And why don't I bake in L7 form
It is convenient, and you can bake in a bread maker




Yeast I put 6 grams of fresh Lux.
Irinap
M @ rtochka, generally a masterpiece!
caprice23
I am very grateful to the author of the recipe and Svetlenki Sveta for recommending this bread
Here's what came out. The roof cracked, but it all seemed to me that the bun was a little thin, added flour
Wheat-rye bread on a long dough
Since I do not have a "rye" mode, I baked on "basic". Yeast took 0.6 tsp. dry.
Added sunflower seeds, caraway seeds, sesame seeds and coriander.
The bread came out fragrant, finely porous, moist, rubbery. Not loose. Here's just the right thing! Very tasty!
Wheat-rye bread on a long dough
M @ rtochka
Natasha, great bread! And it is clear that it is not crumbly, right? Porous. Class !!
We have recently finally bought Palanga bread from Vkusvill here, many people praise it. We took a bite, and together with my husband decided that this one, baked the day before, is much tastier !!
Svetlenki
caprice23, Natasha, I am very glad that the recipe was to my taste. I was worried a little, because you are a demanding lady with us, suddenly you would not like it. But everything is fine - I exhaled

Quote: M @ rtochka
recently we finally bought Palanga bread from Vkusvilla

When I ate that Palanga, I also reproached myself that the bread according to this recipe is no worse, and maybe even better, that I am lazy, I have to pull myself together and do it.
caprice23
Quote: M @ rtochka
Natasha, great bread! And it is clear that it is not crumbly, right? Porous. Class !!
Not crumbly, that's for sure!
Quote: Svetlenki
I am very glad that I liked the recipe.
So it is, Svetul!
Quote: Svetlenki
you are a demanding lady
Yeah i am so
The bread is great! Will go to my piggy bank!
M @ rtochka
I'll finish another ode
The bread was baked on Thursday, today I cut it for dinner. In general, you can't say that he is 3 days old! The maximum is yesterday's, the crumb is denser. But not more.
Finished with borsch with bacon
caprice23
Quote: M @ rtochka
Finished with borscht with bacon
Bliiin, how delicious! Drooling flowed

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