Bread only on rye flour (like Westphalian) (Author Kosh)

Bread only on rye flour (like Westphalian) (Author Kosh)

Category: Yeast bread

Ingredients
Peeled rye flour	400 g
Water	260 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Dry yeast	2 tsp
Rye malt (brew 80 ml of boiling water and add to the bucket after it cools)	4 tbsp. l.
Extra-R	1 tbsp. l.
Sunflower seeds (add directly to the bucket)	2 tbsp. l.

Cooking method

• The mode is rye, I used a regular spatula, not for rye bread.
• 

Note

The bread only made from rye flour turned out, of course, low, dense and, as it were, moist inside. But still not very similar to Westphalian. Westphalian is denser and heavier, practically without pores. And my bread crust was dense and crunchy, which I didn't really like either. And yet, it turned out rather bland, I want a little saltier.

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Bread made from rye flour with kefir sourdough (in KhP). (fugaska)

Rye bread 100% from peeled and seeded flour in HP. (Arka)

The mode is rye, I used a regular spatula, not for rye bread.

It is better to put a spatula for rye if there is one, it does not affect the kneading, and the motor is easier.

The batch is affected. When kneading with a spatula, flour remains in the corners from rye. I always put the bread on at night, so I can't control it.
This recipe is for a small loaf, I think the motor will handle it without any problems.

[Elena Bo]

Elena Bo
Thanks for the recipe!
I put this bread on Saturday. Only in the recipe added 2 tbsp olive oil. l.
I completely forgot to look at the batch ...
When I got it .. I was killed by the small size ..
When it cooled down, I tried it, it was delicious ...
And then it dawned on that the recipe for a small loaf
My husband also liked the bread. And the child wrapped him with bacon)))
So THANK YOU again !!!!

Elena I think I'll try and I immediately have a question 80 ml of boiling water for malt is included in the amount of 260 ml or is it extra? And how long do you bake it?

I haven't baked this recipe yet. I'm just going to. I have to ask lira70. And the time is 60 minutes. baked in Rye mode, as Kosha writes.

tanya1962
my bread did not crumble .. photo here, in a cut
🔗
80 ml for malt is not included in 260 ml of water !!!
You pour sunflower oil all the same ... it is not in the recipe ...
that is, the total water figure of 80 plus 260 equals -340. but I didn't follow the kneading, so I can't say if this is enough, but the bread is normal, and it won't be fluffy - one rye flour ...

She baked on the RYE program, and not separately on the Baking program.

Elena Bo
thank you too, because that link to the original doesn't work ...

lira70 so I talked about purchased natural, but I like rye dense and not fluffy, and in what mode did you bake it.

lira70 looked at the photo of the bread and it is not so dense, my rye is denser, but I do not add any additives such as Extra M, panifarin, etc.

[tanya1962]

tanya1962
Well I wrote, on the RYE Bread Program in Panasonic.
well then what are you doing?
meyan with my own yeast doesn't work yet, so I don't bother and put the ones that I bought)))

lira70 maybe I didn’t put it correctly how long is the rye program in Panasonic, I have Clathronic and I bake rye mainly on the main program for 3 hours. And in rye, I add kefir sourdough from Admin or just kefir with mineral water.

tanya1962
Rye program for a total of 3 hours 30 minutes
if necessary for operations (well, there is kneading, proofing, then later I will write from home)

Rye program:
Kneading - 10 min.
Ascent 1h 35 min. (no wrinkle)
Baking 1h.

lira70, excellent bread. I'll put it tomorrow too, but with Agram for sourness.

Everything is clear ... So I won't bake such bread. We don't sell starter cultures, and it's lazy to mess around.

Caprice, for example, I will bake it without any leavening, it's just that it will be denser that's all.

About oil:
Yes! It can and should be added! A tablespoon of butter has never spoiled a single bread.

About liquid:
When I made it (bread), it seemed to me a little more moist than necessary, but I have no opportunity to correct the "koloboks", because I always put the bread on at night. People! If you adjust the water downward, then share your experience, please!

[Kosha]

Kosha

And still, thanks for the recipe!
In the next. once I try to start correcting, such a recipe should not be forgotten !!! (well, for me it suits, in any case!) so I will report what and how it turns out, I hope I will not be the only one)))

lira70, excellent bread. I'll put it tomorrow too, but with Agram for sourness.

Elena Bo!
It seems to me that the recipe is closer to custard black. White agram is usually not added to the custard ... With Extra-R bread is similar to Borodino in smell and taste, but I don’t know what will happen to agram ...
If you bake, tell us how you did it?

I looked at the composition of Westphalian on the label, but bread is not included in the composition of the bread, so it probably crumbles so much, because the butter gives the dough its elasticity. But all the same I will try without oil it is interesting to see the result.

I decided to show what kind of bread I got - though only in a cut.

I made the dough in the oven, and put it on the rise in the oven at t = 50 C for 4 hours, but the bread rose a little, but I liked the taste.

Elena Bo!
It seems to me that the recipe is closer to custard black. White agram is usually not added to the custard ... With Extra-R bread is similar to Borodino in smell and taste, but I don't know what will happen to agram ...
If you bake, tell us how you did it?

Baked. I put 2 tbsp. l. panifarin and 1 st. l. agram, vegetable oil 2 tbsp. l .. It turned out a large-pored, shiny, crumb not crumbled (as it were, a little rubbery) crumb. Wonderful, delicious bread. A bit sweetish.
Next time I'll add another 1/2 tbsp. l. sugar and raisins - will be Maryinsky (very similar).
I'm sorry but this is the last piece
🔗

I did it too, my husband didn't eat. He was embarrassed by the cooking process, or rather the brown bun - he looked into the stove too often))) But at work they crumbled "at once" and asked for more))) I think now you shouldn't let your husband into the kitchen .... The only amendment is next time I'll put more seeds))) Thank you for the recipe !!!

Based on this recipe:
yeast - 2 tsp
peeled rye flour - 400 gr
salt - 1.5 tsp.
sugar - 3 tbsp. l.
Kvass wort concentrate 40g.
Agram 1 tsp
Panifarin 2 tbsp. l.
Water - 360 ml.
Raisins at the end of the batch.

Sweet bread with raisins.

Pizza program (help flour interfere). Climb. Baking 1h 10 min - 1h 20 min watch readiness.

🔗 🔗 🔗 🔗




Who has not tried bread according to this recipe, I highly recommend

Thanks for the recipe,
I got this recipe:

Bread only on rye flour (like Westphalian) modification

ZIKO instant yeast - 2 tsp

peeled rye flour - 400 gr

salt - 1.5 tsp.

brown sugar - 2 tbsp l.

barley malt "Soleks" - 4 tbsp. l. (brew 80 ml boiling water and add to the bucket after it cools down)

Anifarin - 2 tbsp. l.

Dry sourdough-improver for accelerated production of rye-wheat bread.
Components: sauteed rye flour, lecithin, citric acid, starch, calcium phosphate.
Dosage: 1.5-2.0% by weight of rye flour.

Vienna spices 1 tsp

Olive oil 2 tbsp l.

Water - 260 ml. + 2 tbsp. l.

Sunflower seeds - 2 tbsp. spoons (add directly to the bucket)

Mode - rye, put a spatula for rye bread.
I want to show what happened

Its me again
The recipe is the same + hazelnuts.prunes, dried apricots (fell asleep early) on the pizza the batch is longer and more intense, so large pieces of dried apricots and prunes are not visible.
The baking method is like that of ElenaBo through the pizza mode, rise (I left it for 1h 20m) just in the bread maker, then baking for 1h 15min. It seems to me that this method is better, the bread turned out 1.5 cm -2 cm higher

This bread is finally made!

I tried it twice on the whole grain mode, but I constantly had to add flour - there was absolutely liquid dough. And after the second kneading in this mode, the dough rose slightly.

Since HP does not have a rye regime, yesterday I tried to do this:
1. kneaded and waited until the dough began to rise as usual
2.then turned off HP and let the dough rise (in total it turned out 1.5 hours)
3. set to bake for 1 hour and 20 minutes.

And everything worked out! The bread is baked, the roof is up. Only flour still had to add about 3 tablespoons. Maybe in vain? I am always afraid that very thin dough will not bake - it was like this once. And it mixes badly - the sausage dangles, sticks to one side of the bucket and does not go away.

I recently baked this bread, only now my bun didn't work out and I added flour, the dough spread over the bucket and the bread turned out to be ugly, but tasty, and the spatula remained in it

I have HP Moulinex HBB and no Rye mode, I have Basic, French bun (by the way, what is its peculiarity?), Borodino bread, etc. Which one should I choose? And I do not have Extra-R (Panifarina et al., Which is often recommended by Muscovites), I don’t know where to buy it in Odessa. What do you advise?

I baked this bread yesterday. In general, everything is as described on the forum: not at all great in height, and well "compressed" and tasty! But! Looking at the photographs of this bread, its color is beautiful brown, like Ukrainian (and reminds of it in taste). But for me it turned out to be very brown! Like Borodinsky. Although I did everything according to the recipe. It seems to me that 4 tablespoons of malt is a lot. Or my malt is wrong. In general, she barely persuaded her husband to try it, he categorically refused to eat "this Borodinsky". And when he tasted it, he said that the color is bad, but the bread is good!

I baked this bread yesterday. In general, everything is as described on the forum: not at all great in height, and well "compressed" and tasty! But! Looking at the photographs of this bread, its color is beautiful brown, like Ukrainian (and reminds of it in taste). But for me it turned out to be very brown! Like Borodinsky. Although I did everything according to the recipe. It seems to me that 4 tablespoons of malt is a lot. Or my malt is wrong. In general, she barely persuaded her husband to try it, he categorically refused to eat "this Borodinsky". And when he tasted it, he said that the color is bad, but the bread is good!

the bread is delicious, but oooooooooooooo dark !! probably a lot of malt

Thanks for the recipe,
I got this recipe:
Bread only on rye flour (like Westphalian) modification
Anifarin - 2 tbsp. l.

Isn't there a lot of Anifarin 2 tablespoons? Based on what is written, 3 should be 1.5-2% by weight of flour. We have 400 gr. flour, respectively Anifarin 6-8 gr. And in one tablespoon 15g ... Maybe 2 teaspoons?

bought HP because of rye bread ... I want sour !!!! made according to the recipe - delicious !!!! but not sour ((((advise me to add this ... I want it as a child - so sour so that my cheekbones are cramped))

[HERE]

Sourdough gives the desired sourness in bread. Sourdough rye bread recipes HERE
And all about leaven can be read HERE

[Elena Bo]

Sweet bread with raisins.

yeast - 2 tsp
peeled rye flour - 400 gr
salt - 1.5 tsp.
sugar - 3 tbsp. l.
Kvass wort concentrate 40g.
Agram 1 tsp
Panifarin 2 tbsp. l.
Water - 360 ml.
Raisins at the end of the batch.

Elena Bo
Lenochka, thank you very much! Wonderful bread turned out!

I made bread for such a recipe

yeast - 2 tsp
peeled rye flour - 400 gr
salt - 1.5 tsp.
rye malt - 4 tbsp l.(brew 80 ml boiling water and add to the bucket after it cools down)
sugar - 3 tbsp. l. (replaced by 25gr maltose molasses)
Agram 1 tsp
Panifarin 2 tbsp. l.
Water - 260 ml.

And it turned out a prickly hedgehog. ))



It is damp inside, quite low, but the children really liked it. The evening has less than a quarter left ..)

let me show you how my bread turned out according to this recipe, but with modifications.

baked several times as it is written here - the bread is just a miracle, such a "harsh" (dense, with a hard crust), and, as the guy put it, "primordial"! only we didn’t add Agram, I don’t know where to look for it - and I don’t want any chemistry.

and yesterday they decided to add kefir instead of water (from sachets), so the bread rose by a quarter more for sure! though I had to add a little water in the process, 2 tablespoons. and I also put honey instead of sugar. for the experiment, they decided to put dried onions in the dough.

the bread is just super, baked at night and drove you crazy with smells in the morning!

It is a pity that the author does not appear on the site for so long. The recipe is wonderful !!
Baked in the oven today, the smell was - mind-blowing !!!! To my surprise, the bread rose faster than in C / P, although there is no wheat flour there ...
Unfortunately, I can't take a picture, but apparently the passion for rye bread continues .... next time I'll try to count it for 500 g of flour, for a bigger shape. Thank you Elena Bo !!!!

Everyone has such a beautiful bread. I haven't baked it for a long time. But I like it so much!

Oh, Lenochka appeared on the site !!!!! Glad to hear!!!!

Yesterday I baked this recipe. Only instead of water (260 ml) I used serum (somewhere on the Internet I read about a significant improvement in the taste of rye bread when replacing water with whey) and reduced panifarin to 2 teaspoons. On my SUPRA, where there is no Rye mode, everything worked out great. The bread is delicious and beautiful. Thanks for the great recipe!

Hello Elena Bo!
I want to bake bread only on rye flour (like Vestoral). Your recipe contains extra-r, what can you replace it with?
Thank you in advance.

.... Your recipe contains an extra-r, what can you replace it with?
...

Extra-r, belongs to the group of ready-made dry starter cultures, of which there are a lot, respectively, and replace it with any of this group. Read topics about dry leaven.
Of the popular ones, for example, Agram is light.

Extra-r, belongs to the group of ready-made dry starter cultures, of which there are a lot, respectively, and replace it with any of this group. Read topics about dry leaven.
Of the popular ones, for example, Agram is light.

Thank you very much! I baked bread today according to your recipe! Only added 1.5 tbsp. l. grows oils and Agram dark. I ate half a loaf myself - exactly the kind of rye I wanted.
🔗

For the bork 800 bread maker in this recipe, on 1 page, instead of sugar, I added honey, 2 tbsp. fragrant rast. butter and 2 tsp. panifarin, but most importantly, it changed the time of the test approach - it is heavy. Kneading-at a slow speed-50 min-helped with a spatula, and set the approach for 3 hours at 32 degrees, baked for 1 hour. The bread went up and did not go down !!! I set the zeros to be used. Thanks for the recipe, it's great !!!!

thanks for the recipe, here is my total:

Thanks to the author, my favorite black bread !!!

I really liked the taste, but for some reason it did not rise at all and it turned out to be dense

I did it according to the recipe, but there was no Extra-R. Oven Panas 2502, Rye mode.
Unfortunately, I shoved the seeds right away during mixing, in the end I got a scratched bucket.
Added coriander and caraway seeds.
The bread did not rise, it was dense, even a little moist, then it dried up. I didn't really like it at home, but I ate it with pleasure.
It did not crumble and it was possible to cut it thinly. A thin piece of sausage and the same thickness of bread is a great sandwich.
it turned out to be a great bread for different spreads.

Hello everyone !
Recently I purchased a bread maker, mastered wheat bread and rye-wheat bread.
This is my first experience in baking rye bread.
the bread is being baked at the moment.
I am worried because the bun (although I was warned) is not quite like rye wheat.
photo I do not promise, but I promise to write how it happened.
Ignridients as in the recipe, instead of Extra-R added liquid chicory - a tablespoon.
All with Coming!

Z, s. Here I baked the first rye bread according to the sabzhevy recipe.
the bread is delicious as I like - dense. slightly wet.
everything is delicious, but there is a minus - the seeds of the saghetti scratched the bucket - not fatally, but noticeably ... until I figured out how to add them at the very end of the batch.

photo of rye bread:



Z, N. Well, for comparison with white, which I cooked the day before

I am haunted by 4 tablespoons of malt! 80 ml of water did not even wet them, not that I brewed them, topped up another 200 ml. but still I think this is a mistake, it is sooooo much for 400 grams of flour. The author answer, are there really tablespoons here?
4 table ?. spoons of malt
2 table? panifarin spoons
1 table? spoon Extra-R

You can use this tip: Malt brewing for black (Borodino) bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372599.0