PapAnin
The oven is electric.
After reducing the time, it turned out - 15 min / 250about, 30 min / 200about
After baking, the crust was normal, smooth and not cracked. I oiled it and put it under a towel to cool.
In the morning I saw that the uppermost, thin layer of the crust had cracked. It's all related to oil and cooling, I think.
Omela
So it is necessary to further reduce the baking time (250C-10min. 200C-25min.) And buy a stone. Take a clay pallet from Auchan for a sample .. 200 rubles. - not money, but you will feel the result. I just pulled out the hearth bread from the pan from the oven, the crust is thin, soft !!!
PapAnin
Understood thanks. I'll try.
PapAnin
Here I am!
Take with the report!

I chose this recipe for testing the stone.
The bread turned out to be very tasty as always!
Wheat-rye bread for beginners (in the oven)
The recipe has increased by 1.5 times, as in the recipe.
The upper crust turned out to be thick as always, but the lower one this time turned out to be thinner on the stone.
In addition to the stone on this bread, I tested a mechanized shovel and a proofing basket.
Everything went perfectly! The bread is wonderful!
Oksana, thanks again for the recipe. Delicious bread!
olaola1
Quote: PapAnin

We continue to hone our skills!
Oksana, thanks for the advice, with the molding this time everything was much better!
It's far from ideal, of course, there is still work to be done.
Reduced baking time by 10 minutes. The bread is baked, but the crust is just as thick as before.
How to reduce it? ...
Here's what happened:
Wheat-rye bread for beginners (in the oven)
Wheat-rye bread for beginners (in the oven)
To prevent the crust from being dry and thick, you can bake with steam. Put a thick frying pan on the bottom of the oven so that it warms up, after putting the bread on a stone, pour a mug of boiling water into the pan (carefully!), Remove the frying pan after 15 minutes. after baking has started.
I bake according to the scheme: 15 min. - 240 degrees, 10 minutes - 200 degrees, 20-25 minutes. - 180 gr. If you bake with convection, then, accordingly, reduce all values ​​by 20 grams.
Esfir
Quote: Omela

So it is necessary to further reduce the baking time (250C-10min. 200C-25min.) And buy a stone. Take a clay pallet from Auchan for a sample .. 200 rubles. - not money, but you will feel the result. I just pulled out the hearth bread from the pan from the oven, the crust is thin, soft !!!

Mistletochka, have you shown this pallet anywhere? I would love to see him. I often visit Auchan. If in any Temko they bragged about, poke, maybe we have such. You are welcome.
Omela
Quote: Esfir

Mistletochka, have you shown this pallet anywhere?
Esfir , yes YOU will not confuse it with anything. He's in the section where the pots are sold. It looks something like this:

Wheat-rye bread for beginners (in the oven)
Omela
George, handsome as always !!! Both you and bread !!! I saw the tests !!!!
PapAnin
Quote: olaola1

To prevent the crust from being dry and thick, you can bake with steam.

Olga, thanks for the advice.
Before planting in the oven, I sprinkle the dough well with water.
It is not very convenient to put the pan, there is not enough space below, I will try.
Although, I don’t know if it is worth fighting with the thick crust of this bread?
It is very tasty!

Quote: Omela




olaola1
Quote: PapAnin

Olga, thanks for the advice.
Before planting in the oven, I sprinkle the dough well with water.
Putting the pan is not very convenient, there is not enough space below, I will try.
Although, I don’t know if it is worth fighting with the thick crust of this bread?
It is very tasty!


I also spray. My frying pan is 4 cm high, just fits under the wire rack on the second level. The crust is also very tasty, thin and crispy. As I understand you are a great experimenter, try it, the result, I think, will please you.
PapAnin
I'm just learning ...

Thanks, I'll try.
Twist
Ksyusha, I carry a report and a tremendous thank you from my husband for the bread !!! He fell in love with him

Wheat-rye bread for beginners (in the oven)

Thank you for the delicious and very simple bread!
Omela
Marishwhat a handsome man !!! And crumb. Glad that she pleased her husband !!
Elena K
Cooking today turned out very tasty,: rose: I chose the shape too big and therefore low, but the holes are nothing, beautiful Wheat-rye bread for beginners (in the oven)
cut warm since there was no homemade bread for two days
Thanks I will try again
Omela
Elena, beautiful crumb! Glad you liked it!!
MariS
Ksyusha, and I really liked this bread! Thank you!
Very easy to perform and fast - convenient when you need bread urgently.
Wheat-rye bread for beginners (in the oven)
Omela
Marina, I'm glad I liked the bread !!!
gela
Mistletochka, in the recipe you wrote that you baked this bread in a cold way, but you can learn more about how to do it.
Omela
gela , this means that the bread is placed in a cold oven and only after that the required temperature is turned on. With this method of baking, a little more time will be spent, taking into account the heating of the oven to the desired temperature.
gela
Mistletoe, I understood correctly, first the proofing is done, then the workpiece is cut, sprinkled with water, and then into the cold oven? And another question, should the form be lined with paper?
Omela
gela , Yes everything is correct. Which way to bake you yourself. I baked the hearth hot, the mold - cold. I do not line my uniform with paper.
gela
Thanks, I will try.
Omela
Good luck!
AlenaT
Mistletoe, thanks a lot for the recipe!
Everything worked out, but I dried it out.
The crust is cool, and at first the crust was like a biscuit.
Then I hid it in a bag and put an apple there, a little
sweat)))
I will improve my combat skills.
Very tasty.
My husband said, as before, 16 kopecks)))
Question: I understood correctly, if the bread is hearth, then it is baked
without a form at all, just on a baking sheet (I don't have a stone (((?
Omela
Alyona, glad you liked it. It was necessary to bake with steam so that the crust was softer, or to adjust the temperature of the oven.

Quote: AlenaT

I understood correctly, if the bread is hearth, then it is baked
without a form at all, just on a baking sheet (I don't have a stone (((?
Yes, it's best on an inverted baking sheet that heats up with the oven.
AlenaT
Thank you)))
Ananda
Mistletoe, happy Easter, and all members of the forum
Thank you very much for this recipe, for the first time in my life I decided to make bread myself, and your recipe came in handy. I kneaded it with my hands, otherwise it didn’t work, there’s no bread machine. It rose less than in the photo of the rest of the bakers and a little prickly on top, because I covered it with a film, and it stuck ... But anyway, I'm happy with the result, I did it myself Everyone said that it was very tasty
If you manage to insert a photo, then for some reason only upside down
I can't insert a photo from the gallery
Omela
Ananda, glad that you are happy with the result! Hand kneading is a lot of work !!!

What is wrong with the gallery?
Ananda
Thanks Omela! I try to insert a photo again ...
Ananda
Again it did not work, writes the file is uploaded, I click the picture in the text, and I don't know what next
Omela
When he writes - the file is loaded, you must click "continue". A picture will open, and on the left there are two codes - a picture in the text (large) and click-to-enlarge (small). The necessary code must be copied and pasted into your message here.
Ananda
Everything is clear, the same problem as with the radical, I have pictures in my mini ipad, it does not copy the link, but the whole window at once
Yesterday I put a dough according to your recipe for English bread on whole grain flour, it really does not bubble like in your photo, and it immediately seemed that it was thicker than in your photo, but did not change or add anything. Now I will start the dough, I hope that it will work out and then I will unsubscribe in the topic
Loya
Mistletoe, welcome! We wanted our beloved bread. It was in the evening, it was too late to "dance" near the stove-table. And I decided to "roll" the recipe in a bread maker, on a timer. I use cotton only for kneading or to eat warm bread in the morning. Here's the result ... It turned out to be ... uhhh ... bun:
Wheat-rye bread for beginners (in the oven)
After cutting:
Wheat-rye bread for beginners (in the oven)
And another photo:
Wheat-rye bread for beginners (in the oven).
Summary: well, sooooo delicious.In the morning, with coffee and butter mmmmmmmmmmmm! Mistletoe !!!
Omela
Loya, a beautiful crumb turned out !! glad you liked it.
Loya
I've been baking this bread for a long time. Especially for feasts. After the holiday, the guests, looking around, pull the remnants of bread off the table - for their own home. It does not stale for a long time and has a wonderful structure and aroma. Now I have already begun to bake a couple of loaves "from above", knowing that they will "go away" anyway. But now, I decided to use a bread maker. By the way, I also made your bread on the timer "Butter bread in packaging according to GOST - accelerated method (in the oven)". It turned out just great. By the way, the question is: are 1st grade flour and general purpose flour the same thing? The store said yes.
Omela
Quote: Loya

By the way, the question is: are 1st grade flour and general purpose flour the same thing? The store said yes.
Almost ... general purpose has less gluten and is whiter in color. You can read in more detail here: https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=5064.0.
MariS
I baked your bread again Ksyusha... I have it number one from quick bread !!!

Wheat-rye bread for beginners (in the oven)

Thanks again for him !!!
Omela
Marish, handsome !!! I'm glad I like the recipe.
AlenaT
And I have adventures!)))
Yesterday I made bread and everything was in order until the moment I put it
a loaf for proofing on the table in the kitchen and left there. I don't know what happened there
but when it came time to put the bread in the oven, it turned out that there was a flat
pancake! It was later revealed that the husband was pouring soup into a plate and "did not notice"
dough and put the lid on the pan on top!
I collected this pancake to a heap and quickly into the oven, like come what may!
And such a cute mohawk turned out with a comb on the top of the head!
But it was baked and it was delicious, despite the fact that I kneaded it mercilessly in the process of gathering it together)))
Omela
Alyona, saved!
rusja
Melchik, and here is my (third in a row) oven, i.e. based on the
Wheat-rye bread for beginners (in the oven)

made a draft on light beer "Baltika" instead of yogurt + 1 tbsp. l. honey, olive oil and a teaspoon of malt (not brewed), and the proportions of flour, salt, yeast are yours. Knead in HP, then let it sit in a heated grill and turned off the microwave. Baked in a cast-iron skillet without a lid.
It turned out well, sooo fluffy and soft, in HP I had nothing like this with rye additives.
Wheat-rye bread for beginners (in the oven)

I just wanted to ask, is this recipe essentially sugar and butter free, or are there possible variations?
Omela
Quote: rusja
Is this recipe essentially sugar and butter free, or are there variations?
Ol, well, what can be adherence to principles. Try it to your liking! And the bread turned out to be very beautiful, well done!
Maryanushka
Thank you Omela for such an easy and delicious recipe. This is my first bread baked in the oven, I have baked it twice already. The first one really turned out to be slightly tanned (Olympiad is a favorite figure skating), but the second one - as in the picture.
Omela
Marina, good health! : rose: I'm glad I liked the bread!

Quote: Maryanushka
Olympiad-favorite figure skating
Yes Yes!!! Many looked like that.
Sapphire
Omela, thanks for the recipe. Kneading the harvester, the lift was in Brand. baked the oven. It turned out delicious, after cooling the crust is soft. I cut it then I remembered that I need to take a picture for the report.
Wheat-rye bread for beginners (in the oven)
Omela
Irina, a gorgeous crumb turned out! Glad you liked
julia_bb
Mistletoe, thanks for the recipe!
Here is what kind of bread I got, at first it seemed a dense crumb, but when the bread completely cooled down, it seemed normal ... I liked the taste!
Wheat-rye bread for beginners (in the oven)
Wheat-rye bread for beginners (in the oven)
Omela
Yulia, great bread turned out! Glad you liked!
Gin
Wheat-rye bread for beginners (in the oven)

I have a report and Thank you! Delicious bread with sourness. The first time I kneaded the dough with my hands, great
Omela
Gin, glad you liked. To knead with your hands is a feat !!!

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