Black bread in a slow cooker

Category: Yeast bread
Black bread in a slow cooker

Ingredients

Yeast 2 tsp
Peeled rye flour 350 g
Wheat baking flour 250 gr.
Water 375 gr.
Kvass wort 35 gr.
Salt 2.5 tsp
Sugar 2 tbsp. l.
Vegetable oil 30 gr.
Panifarin 1 tbsp. l. (you can not put it)
Agram 1 tsp (you can not put it)
Extra-R 1 tsp (you can not put it)

Cooking method

  • Knead the dough in a bread maker on the Pizza setting, transfer to the bowl of the pressure cooker.
  • Manual mode: 1 stage - 30 g. 40 min., Stage 2 - 120 g. 1 hour 20 minutes
  • After the end of baking, turn the bread over with a double boiler and bake the crust, on Baking for 15 minutes.
  • Remove immediately and place on a wire rack to cool.
  • The height turned out to be 8.5 cm.
  • Black bread in a slow cooker

Note

If you do not put Agram and Extra-R, then add 10 ml. vinegar for sourness (at the expense of water)

Galleon-6
Whoa, how tall, handsome
lungwort
What an enviable piece of bread. I want to try to bake bread in Ourson 5005. I doubt it will work, but I will try anyway. I'll bring the MV from the village and try.
poni
If you knead bread in a bread maker, then why do you need to take it out and bake it in a multicooker, fiddle with it hot to turn it over, what's the point?
Elena Bo
Everyone has their own meaning. I love baking this bread in the oven. But, since it's hot, then lighting an oven in a small kitchen is like an open-hearth stove. And in a bread maker, it is not so tasty. So the pressure cooker came to the rescue.
But, after all, it is not necessary to knead in a bread maker, if it is not there, then with handles. And then we bake in the pressure cooker.
It's just an alternative baking option.
Sea
I have been baking this bread for six months now, taking your recipe from the website of good cuisine. It is still impossible to make friends with the oven, such bread is not baked in a bread maker. And in a slow cooker, according to this recipe, there is always good bread, just the same as in the photo - rosy and tall. THANK YOU!!!
lungwort
Elena Bo, I still baked bread according to your recipe in Oursson 5005. The result is excellent, very tasty, high (8cm, Oursson's saucepan is wide). It was cooked perfectly. True, I added raisins and 2 tbsp. tablespoons of Borodino's mixture, and added flour to the eye according to the state of the bun, strictly withstood the amount of liquid. Thank you very much. I would never have dared to bake bread in my slow cooker, if not for a photo of your bread.
Albina
Elena Bo, from your butter cake I trudge I think this wonderful bread should turn out
Elena Bo
Girls, thanks for the feedback. Bake for health
2dar
Elena, the rest of the members of the forum, baked rye bread 2 times from a ready-made mixture (Black Russian and English) and encountered a certain peculiarity. The dough rises during the first stage, and after the second stage, on the contrary, settles, that is the finished bread is smaller than the dough before baking.
It is believed that the reason for the pressure that increases to 70 kPa at 130 degrees is because of it the airy dough and "squats". In both cases, the height of the bread turned out to be 45-50 mm (although the first bread (black Russian) I probably underexposed: I did it as written by the author of the post (and just like in the example from the Instruction to the MV) - 40-50 minutes, and on the box for the mixture is written 1 h 50 m - 2 h).
The mixture itself was mixed with water according to the instructions - 300 ml, it's difficult to screw up here, but it's embarrassing that the mixture still remained a little sticky. sticking to my hands - not to the bowl because I greased it with oil. Well, then there are two stages with baking.

The baker of me is still the same - these are the first two breads in my practice. Help me figure it out.
lungwort
Elena, baked your bread repeatedly, and strictly according to the recipe, and added dried fruits and nuts, and Borodino's mixture. And kneaded in a bread maker, and in a combine, and with my hands. There was always a great result. This bread is eaten without a trace. Thank you very much.
Elena Bo
Quote: 2dar
It is believed that the reason for the pressure that increases to 70 kPa at 130 degrees is because of it the airy dough and "squats".
The pressure cooker bakes without pressure if done on a Pastry.
lungwort, thanks for the tip!
I am beautifull
Elena Bo, thank you!!! Now I won't buy bread at all! I was terribly worried about how everything would turn out. And now HE is on my table! Beautiful! 8 cm. I can't wait until it cools down. Thank you!
I am beautifull
Elena, thank you again for the great bread recipe. The son did not allow me to buy bread.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers