Rye bread (bread maker)

Category: Yeast bread
Rye bread (bread maker)

Ingredients

Dry yeast - 2 tsp
Wheat flour - 1.5 cups
Rye flour - 1.5 cups
Panifarin - 3 tsp
Salt - 1.5 tsp.
Rast. oil - 1 tbsp. l.
Honey - 1.5 tbsp. l.
Malt -3 tbsp. l.
+ boiling water (mix separately) -70 ml
Rye sourdough Extra-R - 1 tbsp. l.
Water - 260 ml

Cooking method

  • We load all the products into the bread maker (according to the instructions) and put them in the rye bread mode. Good luck.


Alina
What a beauty!!!

Lola, please tell me, do you always need to knead malt with boiling water, or can you just pour it dry?

Lola
Alina No, you don't have to mix the malt. It can be added immediately with all products, only the total amount of water in the recipe will need to be increased by 70 ml.
Alina
Lola, Thank you. All the time I put the malt without soaking it, but I didn't increase the water, which is probably why the bread turned out to be denser than in your photo. And I want someone like you.
Now I'll try to dilute the malt.
Lola
Quote: marlanca


A question on the topic: I want to bake rye bread, I definitely need to buy panifarin, malt, or can I just get by with rye flour and where can I get it, also at VDNKh? In simple supermarkets, such as .. (intersection, real) I did not find ..., thanks in advance ........

marlanca at first, when I first got a bakery, I was looking for opportunities to bake rye bread from available tools (which could be bought in nearby stores). So kvass wort replaced malt. In order to raise the rye dough, I experimented with the amount of wheat flour and yeast in rye bread and used dark thick beer instead of water.
You can bake delicious rye bread without various additives, but it's all a matter of taste and experience. If you want to experiment, then additives are not needed. And there is also a simpler option - "House-bread", where you can buy all the ingredients for rye bread (you just need to call in advance)

About rye flour. In Moscow there is a chain of stores "Lose-ka", where you can buy completely different flour (gluten-free, chickpea, buckwheat, wheat, rye wallpaper, rice, corn ... by the way, there are also various bran there), including and rye. You can also buy flour in supermarkets (in "The Seventh Continent", "Island", "Crossroads"), not always, but it happens. You can also buy at VDNKh in the "House-bread"
Always happy to help.
lira70
Well, I finally bought it for rye bread and went into the stopper: how many grams is a cup? otherwise I only measure everything on the scales)))
Andreevna
Lola has a cup in the recipe about 150 g wheat flour or 130 g rye
palmira
All bakers and bakers, well, bakers !!!

I recently bought a bakery, I have already tried to bake an ordinary one from wheat flour, I tried it and I think everyone starts small with raisins.
I strictly observed all the proportions indicated in the "recipe section" of the instructions. My first bread came out very tasty, fluffy! The most interesting thing is that he is already 3 days old, and he is still delicious, lush and not at all stale! Fiendish storage method - plastic bag

Like any budding baker I aim higher and now my goal is RYE bread. Unfortunately, there was no malt in Dom-Khleb, so they advised to replace it with Ektra-R.

After reading a lot of topics on the forum about rye bread, I did not understand this, almost all recipes that contain Extra-R also contain malt itself.
How so? I was told in "House-Bread" that it was like a substitute for rye malt.

This is not true? Here I sit and think how can I bake it (?), I read that malt is sometimes replaced with dry bread kvass, but after studying the composition of my SAF-KVAS, I found the sweetener E950 there ... I really don't want bread with chemistry ...

Actually, tell me, if I even use Extra-R instead of malt, will my bread work?

Thanks in advance to everyone!
Cake
palmira, bake without malt for now! It will also work well, with such a sourness of rye. But it tastes better with malt. Therefore, there will be an opportunity - be sure to buy.
Open Temka by ingredients, everything is written there about Extra-R, and about agram, and about different malt (it can be different!) Then you will understand the difference, I will not retell here.
I didn't have malt yet; I baked rye with agram and panifarin. And now, when I have got hold of malt, molasses and ground coriander It's already aerobatics!
But again and again I never tire of thanking the old-timers of the forum for their help and advice. photographs, "debriefing", analysis of unsuccessful attempts. My friends have bread makers lying around in the closets (they were given by friends and relatives) and they goggle what miracles I manage to bake. True, then they unanimously come to the conclusion that I just have a successful model of HP, and they have not just an unsuccessful one, but also some kind of defective: o Bread is burnt from below, whitish on top, the dome is failed and it tastes like chaff ... I argued, then stopped, I sit smiling and accept compliments: how lucky I am in shopping, what a needlewoman .... And I just have unlimited Internet in my bread machine. That's the whole secret !!!
Celestine
Quote: palmira

I read that sometimes malt is replaced with dry bread kvass, but after studying the composition of my SAF-KVAS, I found the sweetener E950 there ... I really don't want bread with chemistry ...

Actually, tell me, if I even use Extra-R instead of malt, will my bread work?

Thanks in advance to everyone!

And you think that Extra-R is entirely vitamins and trace elements

It works great with kvass, and do not worry about the lack of various additives, here many of us get out on more natural products, well, if not, then what can you do without bread?
palmira
Cake, thanks for the answer.
And you think that Extra-R is entirely vitamins and trace elements
Celestine, and what not? it seems when they said that all the additives are natural ...
LaraN
Greetings to all bakers!
I have been oven for several months, I really like the baked bread, and the process itself ...
Palmira! Instead of malt, I use kvass wort concentrate, add 2 tablespoons. The color of the bread is amazing! Reddish brown. The color of the bread is darker with malt.
The concentrate is sold in half-liter cans, consisting of corn and rye flour, rye and barley malt, and no sweeteners, etc. It is produced in Tatarstan.
I add Extra-R for the best aroma of rye bread.
Celestine
Quote: palmira

Cake, thanks for the answer. Celestine, and what not? it seems when they said that all the supplements are natural ...

But not more natural than the same kvass on rye croutons
palmira
Last night I decided to bake my first rye bread.
At first I thought it wouldn’t work, because I did not bake according to a specific recipe, but formed my own from different ones))
From Elena Bo took the amount of water.
From max panason took the proportions of rye and wheat flour.
From Uncle Sam took the technology.

Many thanks to all of them and not only to them !!!

p. from. I haven't figured out how to raise your reputation yet ...

I also wanted to say that I added honey instead of sugar.
Instead of vegetable mast - pumpkin, also on Leskin post added sparkling water.

In general, the ingredients came out as follows:

1. Dry yeast ~ 1.8 tsp.
2. Peeled rye flour NASTYUSHA ~ 290 g.
3. Wheat flour V.S. RYAZANOCHKA ~ 200 gr.
4. Honey ~ 2 tbsp. l.
5. Ground coriander ~ 1 tsp.
6. Salt ~ 1.3 tsp.
7. Pumpkin seed oil ~ 2 tbsp. l.
8. Additive Extra-R ~ 1.2 tsp.
9. Supplement Panifarin ~ 1, h. L.
10. Water ~ 300 ml. (boiled ~ 160 ml., carbonated ~ 140 ml.)

First I put it on "Pizza" (I was scared that without equalizing the temperature, the kneading immediately began),
while kneading, spooned wheat flour into the dough.
then I duplicated "Pizza" - the second batch started.
then I installed the program "Rye", at first the temperature was leveled out for 1 hour (the dough even rose), then another batch went, well, then I fell asleep
woke up from the sound of the stove, the whole kitchen was filled with such a wonderful aroma !!!
Khdebushek put it on the grate, even, ruddy, beautiful, fragrant, the "roof" did not fall!
Like this 🔗 ! And here 🔗 turned out!

Take a look and correct if possible!
Thanks in advance everyone
Natz1
Palmira, you've got a very beautiful bread !!
such a pretty wavy roof!
I bake rye bread on the "Rye" program - also good at it.
And then the question arose - I read on the forum that rye does not like several batches, but your bread is very beautiful - now I think, how is it better?
palmira
Malinka, where did you read about the unwanted long batch? post a link - read.
Natz1
I read here https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=1998.15

But I myself have tried the oven only on the "Rye" mode with a special paddle.
Celestine
Girls, do not confuse people, rye dough does not like several rises, but, just, a long kneading is only good
Natz1
Girls, forgive me if I misled you :)) I just meant that there are rises between knees ..
And according to my observations in the "Rye" mode, there is enough time for kneading, but for a good rise - not always (the longer the temperature equalization, the less time for the rise). And although the bread is delicious anyway, it is more airy with a longer rise.
Celestine
Quote: Malinka

... And although the bread is delicious anyway, it is more airy with a longer rise.

Not a problem, they turned off the stove, waited until the desired value (making allowances for the amount of flour, after all) and turn on the baking, I often do this
palmira
Yesterday I tried to bake "rye with malt" (yesterday I bought it at VDNKh)
baked according to the recipe from the instructions for my Panas, with minor changes.
After kneading, the dough seemed to me excellent, because it easily stuck to it.
I don't even understand what could have happened ...
in theory it turns out that the dough came out too steep ..?
Or was it necessary to sprinkle some water at the end of the ascent?
Help me to understand...
Thanks in advance everyone
Rye bread (bread maker)
palmira
Quote from: Celestine on February 25, 2008, 20:01:38 PM

Not a problem, they turned off the stove, waited until the desired value (making allowances for the amount of flour, after all) and turn on the baking, I often do this
Celestine, what mode is this on?
After all, if you turn off the program, then it will start mixing first? or I don't understand something ...
Elena Bo
Quote: palmira

Yesterday I tried to bake "rye with malt" (yesterday I bought it at VDNKh)
baked according to the recipe from the instructions for my Panas, with minor changes.
After kneading, the dough seemed to me excellent, because it easily stuck to it.
I don't even understand what could have happened ...
in theory it turns out that the dough came out too steep ..?
Or was it necessary to sprinkle some water at the end of the ascent?
Help me to understand...
Thanks in advance everyone

Lots of flour. A rye bun is not like a wheat bun. It is sticky, smears on the bottom of the bucket, but not porridge. Search the forum for a photo and Admin theme about the rye kolobok.
Celestine
Quote: palmira

Celestine, what mode is this on?
After all, if you turn off the program, then it will start mixing again? or I don't understand something ...

On any program, I can turn off and then turn on the "Baking" program
Juju
Lola... I was looking for a recipe where the ratio of rye and wheat flour would be close to true rye bread .. and now I made bread according to your recipe with minor changes + added cumin .. Well, it turned out just wonderful bread .. I was afraid that bread not really rise .. and then how it rose !!!! (y) Beauty !!!
That's what I did
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3226.0
Thanks a lot for the recipe !!!!
zara_69
Quote: Lola


Rye bread
Category:
Yeast bread
Rye bread (bread maker)
Ingredients
Dry yeast
- 2 tsp
Wheat flour
- 1.5 cups
Rye flour
- 1.5 cups
Panifarin
- 3 tsp
Salt
- 1.5 tsp.
Rast. oil
- 1 tbsp. l.
Honey
- 1.5 tbsp. l.
Malt
-3 tbsp. l.
+ boiling water (mix separately)
-70 ml
Rye sourdough Extra-R
- 1 tbsp. l.
Water
- 260 ml
Cooking method
We load all the products into the bread maker (according to the instructions) and put them in the rye bread mode. Good luck.


Tell me where rye sourdough and Panifarin are usually sold (not in Moscow) and can they be replaced if they are not available.

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