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Rye bread "It's very simple" in a bread maker (page 8)

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Rubik Jan
Elena Bo, thanks for the recipe, I liked the bread!
Indeed, everything is very simple. And what is important, without various additives and improvers, which are difficult to find in our city.
Rye bread Everything is very simple in a bread maker
We will study the forum and study further.
Mikhaska
Rubik Jan, wonderful bread in the photo! And the roof isn't torn. Congratulations!
Irishk @
Helen, I am very grateful for the wonderful bread, airy, soft and very tasty. It baked yesterday, and today it has become even tastier. A very simple recipe with great results!
Rye bread Everything is very simple in a bread maker
The photo may not be very good, but it's leftovers, we eat with pleasure !!! THANK YOU! I took it to bookmarks.
I baked on the fast program (2h 10min) everything was baked wonderfully, the roof did not collapse, it cracked a little, but it turned out beautifully.
Elena Bo
Irishk @, thanks for the report. This is my favorite bread, although now I always bake it in the oven. I have two silicone molds for it. I divide the dough mixed in a bread machine in half and get two loaves. Very comfortably.
Crochet
Helen, you bake in the oven as well, with one proofing, right?

Immediately after kneading in HP, you lay out the dough in forms, give a full proofing and bake)?

OlgaGera
Thanks for the bread, Elena! It turned out great.
True, I replaced the liquid + vinegar with a solution of kombucha, and instead of the wort, I brewed malt.
Nice recipe. I will still bake
Elena Bo
Crochet, with two proofers. I knead and let rise. Then a small wrinkle, take out, divide in half and lay out in shapes. I put it in the oven with the light on. As it rises, I turn on the oven (I do not take out the molds with the dough).
Crochet
Thank you Lenochka !!!

So, after all, with two ...
leeka
Oyoyoy, I'm going to bake, and the flour is not peeled, but whole grain! Will it fit, or run to the store? The liquid has already loosened up, please answer!
Elena Bo
I did not bake from whole grain. Try it, tell us.
Follow the kolobok, it should smear a little on the bottom.
leeka
Ok, thanks for the quick response! I will report!
leeka
Hello! She promised to report))))). Dense bread was made from the central wheat flour, but delicious, of course. I baked it several times. It turned out perfect when I put the dough in the evening (live yeast, wheat flour 50g, rye flour ZZ 100g, water 200ml,), in the morning I added everything else according to the recipe, kneaded and immediately into a baking dish. It turned out just super. I have baked this several times already. The result is not a heavy bread at all. And in general, probably, for any rye bread it is better to put a dough or make with sourdough. Well, I think so.)))) And, Elena, thanks more for the recipe
Mashutka
It's delicious. The bread turned out to be fragrant, porous and sooo tasty. This is exactly the recipe for rye bread, the taste of which I wanted to get at home. Elena, thanks for the recipe. I took olive oil, everything else is strictly according to the recipe.
Elena Bo
leeka, I'm glad that everything worked out!
Mashutka, thanks! I also really love this bread
mamusi
Lena, baked your bread, adding BLUE RAISINS to it, it turned out yummy oooo, my son and I are already eating it. Delight! I will bake some more. Here is a photo..Rye bread Everything is very simple in a bread maker
Albina
Something I haven't baked rye bread for a long time. Until I bookmark
Rye bread Everything is very simple in a bread maker
Tanya-Fanya
mamusi-ritulyawhat a handsome man! What's the heat?
mamusi
Tanya-Fanya, Tanyusha, in HP Panasonic 2501.
I was amazed myself, no worse than the oven version ... I liked it very much, otherwise you won't turn on the oven in the summer ...
Very tasty bread, damn it, believe me, I am lying and DREAMING about it .... ALREADY SHAME!
Tanya-Fanya
Rituyla, thank you for reminding me about this recipe. I love him the same, but I forgot.
It seemed to me that your bread is round, I thought it was from a small Philips multicooker.
olga25
Hello.
I baked bread according to the recipe on the first page, everyone writes that it is very tasty, but I got some sourish one. I did it as in the recipe, but I took the usual vinegar, 9%. Could it be because of this? And the roof fell.
I didn’t quite understand what a bun should be, I am good at wheat. Thank you
Elena Bo
It is vinegar that gives the sourness to bread (for this, it is actually added). You can exclude it.
If the roof has collapsed, add less liquid. The recipe contains 410 ml. is the total weight of water with kvass wort. Gingerbread man slightly smeared along the bottom.
Annusya
I liked the furnace in terms of the smaller size. It turned out to be low, but black to taste). I didn't add coriander, still not Borodino. Today I will put it again, I finished the day before yesterday. Thanks for the recipe !!! It will take root with me.
Rye bread Everything is very simple in a bread maker Rye bread Everything is very simple in a bread maker

baked again the second time
I saw that the dough was alive / liquid)
in general, I decided to see what happens, in the end, the roof collapsed (not fatal, but it can be seen on the bread)
that is, there really was a lot of water. now I understand slightly which dough should not be
(bred malt, I don't have wort concentrate)
Nastasya78
Lena, tell me please, the feeling that I did something wrong does not leave me. I bought a kvass wort concentrate "Kolobok". Tube 140 gr. It contains rye flour, rye and barley malt. It is written that to dilute with 3 liters of water to prepare three liters of kvass. Well, I did it ... And then I thought, I am not diluting it for kvass, but for bread ... Did I mix it right? Or the proportions for bread should be different than for kvass. Forgive me for my stupidity, but for me it is still a Chinese letter ...
And then, according to your recipe, I measured out the required amount of kvass wort and added water.




I took the concentrate already diluted in the amount of 35 grams.




And she added water to the 410 ml mark ...




Wise, right?
Admin
Quote: Nastasya78
Or the proportions for bread should be different than for kvass.

Nastya, I have already answered you on this subject. In this situation, we use thick malt-kvass wort in the dough, only because it contains rye and barley malt. And we take 1-2 tbsp for the test. l. wort from a tube or jar, and dissolve it in a small amount of liquid, about 50 ml is enough. liquid just to stir it until smooth. And then we pour this black mass into the dough. Moreover, these 50 ml. take into account in the total amount of liquid according to the recipe.
For 450-500 grams of flour, 1-2 tbsp is enough. l wort.
Nastasya78
Well, I'm stupid chicken! Now what to do with 3 liters of diluted wort? Oh, tomorrow we will have to make kvass ... And then what? There is no more wort at home. I ordered this from Moscow through the company Pudov. In our small town, they don't carry such things. But I still have fermented rye malt in store. Can I replace them? In what proportions?




Otherwise, you will have to temporarily draw a cross on blackies ... And your hands itch, I want to try and try ...
Admin
Quote: Nastasya78
But I still have rye fermented malt in store

What is the malt? Liquid or dry? If it is liquid, then as described above.
If it is dry, then it must be steamed with boiling water according to a special scheme.

Kvass wort in cans can be found in food markets where kvass and cereals are sold - in cans or bottles, it is thick black.
Annusya
I added malt (dry rye enzyme. which is dark brown in color and smells like black bread)). took the table. I steamed a spoon with water - measured with a tablespoon how many full spoons, about 100 ml
boiled water, poured the malt with a measured number of tablespoons of boiling water
then from the total volume of liquid I took away milliliters of the one that went to malt
before that I baked Borodinsky, a lot of malt was steamed there
but here I thought it was a table. a spoon is enough
and took it with a slide and without a slide
maybe something is wrong, but it seems to be ok in the end
Admin

Dry malt is brewed as follows:
Malt is taken, about 2 tbsp. l. for 450-500 grams of flour, and 100-150 ml is poured. boiling water.
A jar of brewed malt is wrapped in heat and infused warm until T * 34 * drops for several hours.
The steamed malt can then be added to the kneading dough.

The brewing water should be included in the total amount of liquid.
And when kneading, it is imperative to track the flour-liquid balance, correct the bun.

Then there will be a great taste and smell of rye bread with malt
Elena Bo
Nastasya78, as Admin has already answered, we do not dilute the concentrate. We take 35g. concentrate and dilute in a small amount of warm or even hot water. Add cold water to 400-410 gr.
Annusya
Admin, thank you very much for writing, I have not read this anywhere, that it is so necessary and how much is right to take !!
Admin
Quote: Annusya

Admin, thank you very much for writing, I have not read this anywhere, that it is so necessary and how much is right to take !!

The forum has a topic Malt brewing for black (Borodino) bread
Annusya
oh, for sure, there is a topic (only you explained it more to me in this one) but ... the topic now I will also go carefully to study that
today I will bake this bread again)

(thanks for the site, I'm glad that my friends told me about it before I bought the bread maker, and in the end, so far (fortunately) not a single unsuccessful bread))
Nastasya78
Thank you all for your help. There is no concentrate yet. I'll bake one of these days with malt, mine is dry. I will report back one of these days.




I hope that the taste of the bread will not differ from that baked with wort and that with malt ...
Nastasya78
Well, I report on bread. There is no more leaven wort. But there is dry fermented malt. Brewed with boiling water according to the scheme. I do not regret the replacement! My small changes, I apologize to the author:
Rye flour - 350 gr.
Wheat flour - 250 gr.
Serum - 360 ml.
Boiling water - 100 ml. (they brewed malt): so. liquids (serum and water 460 ml., i.e. 50 ml more than the author's)
Salt - 2.5 tsp.
Sugar - 2 tbsp. l.
Mustard oil - 30 gr.
Yeast - 1.25 tsp instead of 2 tsp. (I'm too frisky)
Apple cider vinegar - 10 ml.
Dry malt - 2 tbsp l.
I didn't put any seasonings, not amateurs.





The bread turned out to be incomparable in taste and structure. Even the flat roof did not upset me at all. We have never eaten such a delicious blackie. The husband said that this bread should not only be baked and eaten, but baked every day and eaten as a separate delicacy !!! This is a compliment to the author !!!




Rye bread Everything is very simple in a bread maker




Rye bread Everything is very simple in a bread maker




I took the photo late at night, so the quality of the shooting suffers.





But the roof needs work. For some, it is quite decent ... I'll try to slightly reduce the liquid and yeast. Thanks to the author and Admin for their help. It was an amazing brown bread baking adventure!
Mirabel
Gorgeous bread turned out! smooth and delicious! Thanks a lot for the recipe! I baked in whey with water and took both flours in equal amounts.
lussiya
Lika,
Quote: Lika

A rye bun behaves in a completely different way than a wheat bun; with prolonged kneading, it sprawls - that's right there was no need to add flour... Buckwheat can also lead with prolonged kneading. The RYE program produces breads with a rye flour content of 1: 1 or less. With a large amount of 3: 1 rye flour, a long kneading is required, and 10 minutes in RYE is not enough. When mixing with PIZZA or DUMPLINGS, and then RYE, the whole picture is spoiled by an active 10 minute batch after the temperature is equalized in RYE. It turns out a good kneading + lifting + kneading (extra) + lifting and baking. For Panasonic, it is optimal, I have already tried it, DUMPLINGS + BASIC fast mode. Darnitsky and Pumpernickel (300/100) baked so.
Thank you very much for the intelligible explanation. But I don’t understand, in the BASIC Fast mode there will be no extra batch?
Hormistr
I liked the bread very much. True, I replaced sugar with honey and whey with kefir.
Rye bread Everything is very simple in a bread maker
One question is if it is constantly tearing the roof off what is being done wrong.
Admin

How to insert a photo, look at the end of the first post of the topic CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Elena Bo
Quote: Hormistr
One question is if it is constantly tearing the roof off what is being done wrong.
Add some water, 10-20 ml. first and see the result.
Hormistr
Thanks more for the advice. Enough 10 ml. liquids. The cover is equal. I continue to experiment with the recipe.Replaced mustard oil with corn oil. Liked.
vmspb
Tell me, if the share of rye in the flour mixture is increased, all other things being equal, how will this affect the rate of rise of the dough during proofing?

caprice23
I am with bread and a huge thanks!
Very tasty. I made a batch for pizza for 20 minutes, getting up on a "service warm rise" and an hour on baking.
Rye bread Everything is very simple in a bread maker
Quote: lussiya
But I don’t understand, in the BASIC Fast mode there will be no extra batch?
I also did not understand. Everyone writes about one batch, but if you first knead it on Dumplings, then turn on the Basic Fast, will there be two batches?
olche
I want to thank the author for the recipe! This is the most delicious dark bread for us! Here is the taste of childhood with a delicious crust! and it keeps well
I bake like Natasha caprice23 /
Quote: caprice23

I am with bread and a huge thanks!
Very tasty. I made a batch for pizza for 20 minutes, getting up on a "service warm rise" and an hour on baking.
Rye bread Everything is very simple in a bread maker
on service warmth and almost always according to the second reduced recipe from 1 page

Thanks to everyone who baked and told about this miracle!

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