Alexandra

After the end of the first kneading in the programs - the first proofing, so if you immediately take out the spatula without delay, there is no need for a pause.
But if you forget and come up in 20 minutes, it is better not to use your hands ...
Ruth
Alexandra, sorry, somehow I missed the yeast ...
But I do not have electronic scales, it will be difficult for me to measure 8 grams of yeast ...
And live can be mixed immediately, without dough?

And .. Where is the pause in Panas?
Alexandra
A pack of fresh SAF yeast contains 42 grams.

I honestly cannot imagine my life as an amateur baker without weights. After all, this is not a super-expensive device, buy the cheapest, if only the container is zeroed and a step of 1 g. You will see how it comes in handy.

Honestly, I don't want to retell here everything that was written by the members of the forum and me in particular about fresh yeast, its use for a bread machine, quantity, method of bookmarking ... please use the search button at the top of the page.

I don’t want to bother with the pause anymore. Consider that I did not write this. Once again, I want to repeat: observe safety precautions when pulling out the scapula while continuing the program. Do this immediately after the end of the first batch, at the very beginning of the first proofing. It's all.

Admin
Quote: Ruth

Alexandra, sorry, somehow I missed the yeast ...
But I do not have electronic scales, it will be difficult for me to measure 8 grams of yeast ...
And live can be mixed immediately, without dough?

Come here:

Number of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon. (post 3)
#


I recommend reading the whole topic here again, you will find a lot for yourself, including useful links

A guide to baking bread in a homemade bread maker.
#
larimari
Quote: Pin

Hello everyone!
With your help, I have achieved the perfect rye bread.
Here's what I bake regularly now:
The proportions are ideal, but it is very important to choose the right mode. On my stove (and many others) there is no RYE BREAD mode.
Therefore, I bake in 2 stages. First I select the Dough mode (coarse flour dough), and then the BAKING mode. In the baking mode, I select the time 1 HOUR.

Baking 60 min. - this is also important. If possible, I would advise you to increase it by 5 minutes.
Rye
Yeast Saf-Moment - 1 1/4 tsp.
Wheat flour - 200 gr.
Peeled rye flour - 200 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Panifarin - 2 tsp
Extra-M - 1 tbsp. l.
Liquid - 300 ml., 50% water, 50% milk (only water is allowed)
Rust oil 2 tbsp. l.

Loaf weight 735 gr.
THANK YOU ALL !!!
Good day!
Yesterday, having bought panifarin and agram, I decided to bake rye according to this recipe and I suffered the "first bread failure" ...
The bread practically did not rise, one barrel was very tiny, the roof was all gnarled and cracked, it tasted sour ... True, it was baked well, but this is not surprising, since it stood on baking for 65 minutes. She did not take pictures, so that later she would not be upset at all ...

Pakat
Quote: larimari

Good day!
Yesterday, having bought panifarin and agram, I decided to bake rye according to this recipe, and I suffered the "first bread failure" ...
The bread practically did not rise, one barrel was very tiny, the roof was all gnarled and cracked, it tasted sour ... True, it was baked well, but this is not surprising, since it stood on baking for 65 minutes. She did not take pictures, so that later she would not be upset at all ...

larimari, the bread cycle is incomprehensible, you need 2 kneading, 1.5 hours or more and baking 65 minutes ...
larimari
Pakat , I baked several times according to the recipe from the first post of this topic, everything worked out well... On the dumplings mode there was a kneading, then a 5 minute break, then the "main fast" mode.But it stood there for about an hour and baked goods for about 40 minutes, and for some reason it seemed to me that this was not enough ... although everything worked out ...
Recipe:
"With your help, I have achieved the perfect rye bread.
Here's what I bake regularly now:
The proportions are ideal, but it is very important to choose the right mode. On my stove (and many others) there is no RYE BREAD mode.
Therefore, I bake in 2 stages. First I select the Dough (coarse flour dough) mode, and then the BAKING mode. In the baking mode, I select the time 1 HOUR. Baking 60 min. - this is also important. If possible, I would advise you to increase by 5 minutes. "
seemed to me quite logical ...
But alas, it didn't work out ...
Today I will try to bake rye bread according to the first recipe, but with the addition of agram and panifarin ...
aynat
HURRAH! It worked the first time! Fitted well! I liked the taste! My husband has not tried it yet, he will come home from work, try, throw off the photos (I already clicked, otherwise while he comes ...). Thanks everyone. In the recipe I took 2 tbsp. l. Domashniy kvass from Rospak (concentrate based on kvass wort, composition: dry kvass wort, sugar, citric acid, baking yeast), I didn't dare to take from Saf, there is a lot of things inside ...
Bread Pete
Quote: larimari


Good day!
Yesterday, having bought panifarin and agram, I decided to bake rye according to this recipe, and I suffered the "first bread failure" ...
The bread practically did not rise, one barrel was very tiny, the roof was all gnarled and cracked, it tasted sour ... True, it was baked well, but this is not surprising, since it stood on baking for 65 minutes. She did not take pictures, so that later she would not be upset at all ...
larimari, I have the same stove, see my recipe here https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=144.1335
No need to suffer with two stages. I generally leave everything on the timer for the night.
larimari
Hello again!!!
I did it !!!!
Elena Bo - many thanks for the recipe !!!

Here's my variation:
yeast - 1.5 tsp.
peeled rye flour - 250 gr.
wheat flour - 170 gr.
salt - 1.75 tsp.
sugar - 1.5 tbsp. l.
agram - 0.75 tsp
panifarin - 1 tbsp. l.
oil - 1.5 tbsp. l.
kvass wort concentrate - 25 gr.
water - 290 ml (mixture with kvass wort)

Kneading - "dumplings", then a 5 minute break, then the "main fast" mode, in this mode I added sunflower seeds dried in a dry pan, at the beginning of baking - sprinkled with sesame seeds.
Size - M, crust - dark.

Thank you all for your help and advice !!!
That's what I did:
the crust is crispy, tastes like a good rye round for 14 kopecks.

IMGP0833-1.JPG
Rye bread "It's very simple" in a bread maker
IMGP0837-1.JPG
Rye bread "It's very simple" in a bread maker
aynat
Result:

PC126738.jpg
Rye bread "It's very simple" in a bread maker
aynat
Whole grain mode for 700g, regular scapula, 3h32min
And here is the cut and eat:

PC126740.jpg
Rye bread "It's very simple" in a bread maker
PC126754.jpg
Rye bread "It's very simple" in a bread maker
Mouli
Good evening!!

I baked rye according to a slightly modified recipe by Elena Bo (see page 1). The only change is that the ratio of wheat and rye flour was 50/50, that is, in half. I have a Mulya 5004, baked on program 3, which is for whole grain bread, weight 1 kg, medium short. The program means such a 5 min mix 5 min pause and 15 min mix. Then I started this program again, after I pulled out the kneading blades, because after 1 hour (it seems) there should be another cycle of activity, in general, the bread rose well, almost 2 hours. During kneading, the kolobok formed well, almost like a pure wheat one, I was even tempted to add a little water, but I resisted. As a result, the roof went bumps, and the sides of the loaf were burnt for some reason, and the crust of the bread is hard and very crumbly. I oiled it with oil, maybe by morning the crust will soften a little. And now the question is - the great masters of bakery, what do I need to fix so that the roof does not fall off, and why is the crust burnt?

Rye bread Everything is very simple in a bread maker

Rye bread Everything is very simple in a bread maker

but the taste .. very tasty ... yum yum
Bread Pete
Quote: Mouli

that I need to fix so that the roof does not fall,
You need less yeast. For the amount of flour indicated in the recipe - 3/4 tsp. Maximum 1 tsp. Just make sure the yeast is fresh.

My recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=144.0
Nobody has tried to do it yet?
larimari
Quote: Bread Pete

larimari, I have the same stove, see my recipe here https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=144.1335
You don't have to suffer with two stages. I generally leave everything on the timer for the night.

Thank you for the recipe, the bread turned out to be neat, the dome is convex, even, now it is cooling down.

IMGP0849.JPG
Rye bread "It's very simple" in a bread maker
aynat
Help who can! I baked rye 4 times - 2 times successfully (the second time I had bread at least to the exhibition), 2 times worse - it rises less, the bottom is generally "not perforated". Rye flour changed. What to change to make it more airy - add yeast or allow it to stay longer (for 240 g of rye flour + 160 g of wheat flour I put 1.25 h. L. Yeast, salt 1.75 h. L), maybe less salt? The dome, although not even, is not concave.
Cubic
Quote: aynat

Rye flour changed.
just about, I recently bought a new batch of rye ... now instead of bread I get shortbreads, according to several PROVEN recipes.

Resigned myself, I will buy another flour ...
Crochet
Cubic ,
And what kind of flour, if not a secret?
Cubic
Sokolnicheskaya... she and I have had interruptions lately .. and then I went into the store, I see 2 packs are lonely (and I regularly look, like there was no one at all on the eve) either they got them from somewhere .. or they brought a little and everything was quickly sorted out ... it doesn't matter.

But the fact that the matter is in flour - for sure !! At first I decided that the skiff was sourdough, and began to try Darnitsky (from Fugaska) and this one from Elena, nothing !!! Well, I can't be wrong 4 times in a row ... especially since I baked rye once a week, steadily throughout the year
belk @
Can you please tell me on what setting should this bread be baked?
Pekar
Quote: belk @

Can you please tell me on what setting should this bread be baked?

There is no special program for baking rye bread on Moulinex, I bake French bread on program 2. Or knead, rise and then bake.
Jan
Good evening, I just want to thank Elena Bo for the recipe. My wife said that this is the most delicious bread I have baked since January 1, 2009.

P.S. True, it turned out not as tall as in the photo.
Mouli
Quote: belk @

Can you please tell me on what setting should this bread be baked?

I bake in Mula like this: first the Yeast dough program, this is program 13. I wait until the kneading is over, this is about 25 minutes. Then I press and hold the start button (aka Enter), turn off and turn on the plug (to knock down the program). After that I put on program 3 Whole Grain Bread, it seems that it is called. After 20 minutes of kneading, if I do not forget, I take out the stirring blades, grease my hands with oil so that the dough does not stick. A couple of times I put the 2nd program instead of the 3rd, and to be honest, I did not see the difference.
belk @
Quote: Mouli

I bake in Mula like this: first the Yeast dough program, this is program 13. I wait until the kneading is over, this is about 25 minutes. Then I press and hold the start button (aka Enter), turn off and turn on the plug (to knock down the program). After that I put on program 3 Whole Grain Bread, it seems that it is called. After 20 minutes of kneading, if I do not forget, I take out the mixing blades, grease my hands with oil so that the dough does not stick. A couple of times I put the 2nd program instead of the 3rd, and to be honest, I did not see the difference.

Yes, how complicated it is! I baked a mixed wheat-rye on a grain setting, baked normally. I'll try to bake this one, and I'll tell you about the results.
minik21
And I want to express my gratitude Elena Bo for such a wonderful bread recipe. I baked rye for the first time according to this recipe and it turned out to be simply amazing, airy, divine crust. And thanks to all the members of the forum, too, without tips and advice anywhere !!!
Svetalka
Hello everyone! And I am immensely grateful to Elena Bo and all forum users))). Really very simple and delicious bread. Thank you!!!!
She made a small loaf.

1.jpg
Rye bread "It's very simple" in a bread maker
2.jpg
Rye bread "It's very simple" in a bread maker
valerav
Many thanks to Elena Bo for the recipe, and to everyone who took part in the discussion. For a long time I did not dare to bake everything with rye, somehow I was afraid that it would not work out (even today I could not bear to go ice skating .... what will happen) but it turned out to be just a feast for the eyes and deliciousness .... Thanks again.

IMG_5898 .jpg
Rye bread "It's very simple" in a bread maker
barbariscka

I have baked rye bread several times according to Elena Bo's recipe. And since I am a very inexperienced baker, I must say a huge thank you to the author for the recipe. The bread turns out to be very tasty. The only thing is, it is sweetish for us. Is it possible to reduce the amount of sugar so as not to compromise the quality of the bread?
Andrew bond
A week ago we bought a Panasonic SD-255, we have already baked a lot of delicious bread made from wheat flour, but it was only today that they tried to bake RYE bread for the first time. Recipe Elena Bo bribed with the availability of ingredients, its simplicity and "delicious" photographs (this is how, in our understanding, black bread should look like).
Oddly enough, but the bread turned out the first time!
Of course, they slightly deviated from the recipe, namely, instead of vegetable mustard oil, they used ordinary sunflower oil, abandoned coriander, and used a spatula for rye dough for kneading.
During kneading, the formation of a bun was controlled. It turned out to be watery and stuck to the sides of the bucket. I had to add a little (2-3 tablespoons) of wheat flour until we got the usual "wheat" consistency. The result is a very dense and elastic dough that does not stick to the fingers. After the end of the batch, they manually crushed it so that it was evenly distributed over the entire area of ​​the bottom of the bucket.
The bread turned out to have a barely noticeable aftertaste of vegetable oil (after all, you need to use mustard or olive oil), but very tasty!
Thanks to Elena for a wonderful recipe!
Mouli
Quote: ratpig


I have baked rye bread several times according to Elena Bo's recipe. And since I am a very inexperienced baker, I must say a huge thank you to the author for the recipe. The bread turns out to be very tasty. The only thing is, it is sweetish for us. Is it possible to reduce the amount of sugar so as not to compromise the quality of the bread?
I am not the author of this recipe, but I think that if you reduce the amount of sugar, the quality will not suffer. For example, I use honey instead of sugar ... I like it better
Kima
Can you tell me if you can replace the Kvass Wort Concentrate with malt?
Renata
Quote: Kima

Can you tell me if you can replace the Kvass Wort Concentrate with malt?
Kima, I substitute malt. I brew as I read 1 tbsp on the forum. l. about 50 ml of malt. boiling water. Very tasty and the color of the bread is beautiful, the same as in the photo of Elena Bo!
vnkodarev
I slightly changed your recipe, in the nearest store there was no kvass concentrate and mustard oil, but where to go to scrap and this is what I got

Yeast 2 tsp
Peeled rye flour 350 gr.
Baking wheat flour 250 gr.
Salt 2.5 tsp
Brown sugar 2 tbsp l.
Vegetable oil 30 gr.
Apple cider vinegar 10 gr.
Live beer 150 gr.
Water 260 gr.


IMG_3105 y.JPG
Rye bread "It's very simple" in a bread maker
Alinka
My first rye bread, thanks to Elena Bo for the recipe, everything really turned out to be very simple
Rye bread Everything is very simple in a bread maker
Rysochka
Elena, and mustard oil - 30 gr. how much is it in ml.? Or is it just necessary to measure exactly 30g on the scales?
miroshka
Rysochka, oil 2 tablespoons.
miroshka
Ruzhanna
Again I fight over rye. I've tried so many recipes. This is not even the first time I return to the above. I am satisfied with everything, both taste and consistency. I would say more, wonderful and exceptional bread. Wore to work, also tested. But households criticize. They like the texture of store-bought bread. Today I'm doing it with panifarin and agram, as recommended in Temka, I'm waiting for the result. Can this result be achieved with our bread maker? I once read a thread about store bread, but it's not about taste, but about the fine-grained structure.
shade
peace be with you bakers! "
Ruzhanna
Salt - 2h l
Water-350gr-watch the bun
It should be slightly thinner than wheat and stick to your fingers.
Margarine-30 grams
Extra p-1 table spoon
Rye malt -1 tablespoon
Cumin - a couple of pinches
Molasses - 1 tablespoon - dissolve in water
Flour improver-1 sachet - you can not put it
Wheat flour-275 grams
Peeled rye flour-275 grams
Dry yeast - 1.5 teaspoon
Baking method for MULINEX - 5004
First knead in dough mode
5 m mix 5 m rest 15 m mix --- turn off
Then we turn on the 3rd program - whole grain
5m batch 5m rest 15m batch 1h10m rise
This is followed by 2m kneading - but if the dough does not rise well
This batch can be skipped by pulling out the stirrers before batching.
Rise 60 m --- 1h 10m baking
Method 2 - kneading in dough mode - switch off - next dough full program - baking 1h 10m
Bread certainly doesn't rise as high as wheat
But it is baked perfectly, the top is slightly convex, the crust does not burn.
Lyulek
Quote: shade

This is followed by 2m kneading - but if the dough does not rise well
This batch can be skipped by pulling out the stirrers before batching.

And it is easier for me to pull the bucket out of the bread machine for the duration of the kneading than the stirrers, and the dough benefits from this more: no one bothers
shade
Peace be with you bakers!
Lyulёk agree with you completely and completely therefore recently
I prefer method 2 more
kneading in dough mode - switch off - next dough full program - baking 1h 10m
and I take out the stirrers just for the sake of aesthetics
Avrorka
Hello. I also want to say "thanks" to Elena for the recipe, the only thing that I have reduced is sugar to 1 tbsp. spoons. And then the result of Khlebushek is the first, but with a photo of the problem, I don't know how to brag
Kisa and Osya
Tell me how to replace vinegar, is it allergic?
Lyulek
Quote: Kisa and Osya

Tell me how to replace vinegar, is it allergic?
citric acid, acidified apple (grape) juice
Avrorka
Thank you for your help here is my first bread recipe for Elena Rye bread Everything is very simple in a bread maker
but in the context Rye bread Everything is very simple in a bread maker
Shurshun
Quote: Kisa and Osya

Tell me how to replace vinegar, is it allergic?
I replaced with fermented pineapple juice.
Dalja
I baked rye bread from the instructions for the bread maker, outwardly it came out quite good, but it tasted bland, but according to Elena's recipe, only slightly modified to fit the possibilities, it was wonderful.

pressed yeast, sunflower oil, without coriander. Thank you!
zeta
Elena Bo, Dalja, did you bake on the rye program or with pizza dough?
zeta
She baked her first rye bread according to Elena Bo's recipe. It turned out just super !!! Yummy and "pretty". Baked on the "rye program". Instead of mustard oil, I put unrefined sunflower and olive oil (50/50).


P5200024.JPG
Rye bread "It's very simple" in a bread maker
P5200018.JPG
Rye bread "It's very simple" in a bread maker
Fine_Gold
Hello!
Girls, dear, help! I reread the entire thread of the topic, but I practically did not find anything about how Rye bakes in Mulinex (I have 3000). How many batches, on which programs?
What is the weight of the loaf?
I'm a beginner baker (3 days of experience), so don't swear too much. White bread turns out well, but I'm afraid to mix it up with black ...
Will you help?

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