Kristi001
Unfortunately, my bread did not work out. Everything is according to the recipe, but apparently something is wrong. The dough rose normally, and the roof fell down before baking, and as a result, it turned out very low. What did I do wrong?
Admin
Quote: Kristi001

Unfortunately, my bread did not work out. Everything is according to the recipe, but apparently something is wrong. The dough rose normally, and the roof fell down before baking, and as a result, it turned out very low. What did I do wrong?

The roof fell, this happens often, if you do not monitor the quality of the dough, flour / liquid balance.
Reading the topic Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

If all the ingredients were included as in the recipe, then the "high liquid" option is more suitable.
needle
... The roof collapsed again ((((
Nata01
Crochet,

baked this bread, everything worked out, delicious, thanks!
The recipe has taken a permanent place in the bookmarks ...
Fox Alice
The author, the bread is simply Divine! Some miracle!
I ran out of high-quality flour - I had only 180g. Therefore, I added 180 c / s (instead of 120 g), and then everything was according to the recipe. Only + 2st. l bran and 3-4 tsp. panifarin. Baking on the "main" program in Panasonic 2502 (01 program), solution L, dark crust. I also have a program for c / s flour, but the breadmaker kneads and cooks then 5 hours, and I had only 4 hours before lunch. I had to choose the "main" time.
Expected to be brick or wet, but it climbed so hard! I took the ingredients for a smaller loaf, but it still went up to the top of the bucket! Airy, tasty, healthy!
... I even thought that in the market they sold me premium flour under the guise of c / s flour, maybe I was sure that c / s flour would not raise bread like that. Then I figured that it makes no sense for them to cheat, because the air-conditioning should be more expensive.
auto RU
PS I am a beginner "baker". This is my first healthy bread.
Yelichka
Peace to your home and bread on the table!
Today I decided to try the recipe and got such a masterpiece.
In my x / n, the bucket is tiny, so I counted the recipe like this:

Water - 200 ml
Rust oil - 1/3 Art. l
Sugar - 0.6 tbsp. l
Salt - 1 tsp
Dry milk. - 1 1/3 st. l
Millet flour. - 156 gr.
Whole grain flour. - 78 gr.
Rye flour - 78 gr.
Yeast - 1 1/3 tsp

All ingredients have been tried on other recipes and the result was excellent.
For the first time I added French whole grain flour. Just for the first time.
I hadn't used it before.
Food and room temperature - as usual.
After some doubts, the regime was set by "Diet", also for the first time.
I have this:
Total time - 3.30
1 batch - 11min
Raising - 30 min.
2nd batch - 15 min.
Ascent - 42 min.
Cuddling
Raising - 50 min.
Baking - 62 minutes (added another 10 minutes later)


The bread went up to bake more than in other recipes, and as soon as the baking was started, the roof fell off.
The taste and smell, the consistency are amazing.
I'm a beginner baker, just trying out recipes. This is my 4th.
Such a result is the first time.

Dear, tell me, please, where did you go wrong?
In terms of mode, or ...? Gingerbread man controlled, but it turned out normal without adding anything.
The rest of the bread was baked in the "French" mode. There, the last 2 rise 69 minutes (29, min., 40) and baking 72 minutes.
The difference is palpable.

I hope very much for your help. I want to bake not only delicious, but also beautiful bread !!!


Wheat-rye bread with whole grain flour Peasant
Fox Alice
Could it be a dietary regime? I saw someone wrote that on the "basic" mode, the bread turned out to be more beautiful and correct than on the "diet" one. And I also added panifarin - judging by my experiences, "heavy" flour (such as whole grain or rye) behaves better with it (it rises better). Well, about the "French thing" on the forum here I read that so-so flour. I haven't tried it myself yet (it's in the closet) - while I was buying it by weight. She turned out to be flexible.
* Anyuta *
Quote: Fox Alice

Well, about the "French thing" on the forum here I read that so-so flour.

I can disagree with you ... ... this flour "led" (and "leads") with me just wonderful ...There can obviously be at least 2 factors that affect flour (not only the French thing) ... - these are storage conditions and production batch ...
many simply do not like the fact that the flour, supposedly, is too "small" or something and looks more like rye ... I don't know what even more understandable term to choose here ...
and so, use it with pleasure, this flour ...
Fox Alice
I'm glad so. My Ashan is not far away, and there it is she only c / grain. I would love to take it always. As soon as I reach her, I will know what she is.
Crochet
Quote: Fox Alice

about "French thing" on the forum here I read that so-so flour.

Well, I don’t know ... I have been using the "French Thing" not for the first year, and not only whole grain, but also all its other types, for me personally very much flour !!!

Quote: Fox Alice

And I also added panifarin

You can, of course, and panifarin, but I can do it just fine without it, so I don't add ...

Yelichka, for a start, I would try to reduce the amount of yeast, it is possible that the roof of your bread owes its failure to them, to yeast, or rather to their quantity ...

For your 312 gr. flour, 1 tsp. dry yeast "under the knife" is enough for the eyes ...
sazalexter
Once again I expose a photo, bake on a non-standard HP DeLonghi EOB 2071, in principle, I do not change the recipe, from myself only malt and 0.5 tablespoons of panifarin

Wheat-rye bread with whole grain flour Peasant

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.120
Yelichka
Krosh,
Innochka, thank you heartily for the hint!
On the weekend I'll try less yeast, as you said, and French mode.
I will definitely share the result
Crochet
Lenochka, I will hold my fists for you and look forward to the result !!!
Yelichka
Krosh, I am with the report
Taking into account the corrections, we got such a bread. Still hot, so no cut.


Wheat-rye bread with whole grain flour Peasant

Innochka, a low bow to you for your kindness and responsiveness - no matter what I turn to.
I always get detailed patient advice.
And I want to learn new recipes, and not drop my legs and abandon everything halfway.
Thank you for being there !!!

sazalexter
Yelichka Here is an instruction for posting photos https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
Yelichka
* Anyuta *
Yesterday I once again made this bread ... well, I don’t know what I’m not doing there, but either bread with some bitterness comes out, or some kind of tasteless! .. I don’t understand in any way .... But the crumb is always beautiful!
EvgeniyaF
Thanks for the recipe !!! I am new to this business, I have a stove recently. While studying, I try. I love gray bread. Already done Krestyansky twice. I liked it very much.
Lagri
Crochet, helbushek is delicious! Thanks for the recipe. I often bake this, we like it very much: tasty and healthy. Only wheat flour I always take 1 grade.
finika
Quote: Krosh
Crochet
Thank you very much for the recipe! Delicious !!!
Only I got rams with liquid, I had to add more than 100 ml. I read all the recommendations and tips and the result is a wonderful bread, fluffy, with a crispy crust and sourness
200g wheat flour
100g rye flour
50g wallpaper flour
50g buckwheat flour
2 tablespoons of malt poured in 100 ml of hot water
205 ml serum + 60 ml more water had to be added
0.5 tablespoons of vegetable oil
1.5 teaspoons of salt
1 tablespoon sugar
2 tablespoons milk powder
1.5 tablespoons of yeast.
I also added 2.5 tablespoons of sunflower seeds (I like bread with them more, I put them everywhere)
Thanks again for the recipe. Happy New Year and Merry Christmas everyone! And Happy Old New Year !!!
finika
Baking in the main mode. The size was set to L.
Crochet
finika, I am so glad to hear that you liked the bread !!!

Good health to you and your loved ones !!!

P.S. And a Happy New Year to you !!!
mylik.sv
Innochka, I'll take the report here as well. Thanks for the recipe!
Wheat-rye bread with whole grain flour Peasant

And also in the context:
Wheat-rye bread with whole grain flour Peasant

Cool, soft crumb and awesome crust! This is my first bread baked in the oven.
galchonok
Krosh, thank you, baked this delicious bread! I also added dried fried onions on my own - delicious, I will still bake!
Wheat-rye bread with whole grain flour Peasant
Wheat-rye bread with whole grain flour Peasant
Edems
After the first kneading, it is clearly visible that it turned out to be a very tight bun, adding water is almost impossible, since I put it on re-mixing three times, I have already added about 100 ml of water - it does not stir evenly. The question is, can it be that the recipe lacks more than 30% of water?
Admin
Quote: Edems

After the first kneading, it is clearly visible that it turned out to be a very tight bun, adding water is almost impossible, since I put it on re-mixing three times, I have already added about 100 ml of water - it does not stir evenly. The question is, is it possible that the recipe lacks more than 30% of water?

May be:
- if the flour is very dry and the moisture content of the flour is low
- with the wrong kneading, the dough is so beaten into a lump that it takes a lot of effort to stir it

It should be borne in mind that flour takes as much liquid as needed during the first batch, at the very beginning. Therefore, you need to monitor the flour / liquid ratio at the very beginning of the kneading, and have time to intervene and correct.
Edems
Thanks for the recommendations.
Edems
The bread is delicious. The situation was saved by adding water. Next time I will immediately put 70 grams more liquid. the crumb is unexpectedly beautiful. I will definitely try again.
It’s even interesting somehow - didn’t anyone add liquid to the main recipe?
* Anyuta *
In theory, rye and whole-grain flour generally behave a little differently than wheat flour and "koloboks" also always turn out to be different from if you baked simple wheat bread ... After all, in HP Panasonic they even use another paddle for rye dough ... Although, many enjoy and simple! ... including and I ... don't even bother with rearranging the "shoulder blades" ...
Admin
Quote: Edems


It’s even interesting somehow - didn’t anyone add liquid to the main recipe?

Yes, because our flour is different in quality and moisture! And each batch of flour requires as much liquid as it needs at the moment of kneading !!!!!!!!

If you pour it in advance, you can get a slurry, and add flour again. It is better to follow the bookmarking rules, and then, during the first kneading of the dough, slightly correct 1-2 tbsp. l. flour and water Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
RaspberryJam
Thanks for the recipe! I liked the result very much, I often bake c / s bread, for the first time I came up so pretty and neatly, I was very pleasantly surprised
H / p Kenwood, mode - for c / z bread, medium crust.
I did not add milk powder,
vegetable oil - grape seed,
instead of sugar - fructose,
the composition of the flour turned out not according to the recipe, 360 g of coarse wheat, 120 g of barley.
It was baked well, the crust is slightly crispy, soft, in general, the recipe was very pleased. I will definitely repeat!
UmpaLumpa
Well, I thought that I had grown up to "serious" recipes with whole grain ... But no. My bread did not come out. And it rose so beautifully, by the end of the proofing was with a smooth roof above the bucket (although I did 750 gr). But when I came to take it out after baking, the roof fell off, and it turned out even slightly concave inward. Before that, Darnitsky baked from fugaska many times, always came out beautiful.
I confess that in view of the circumstances, I was not entirely accurate in the recipe. For flour and water, everything is exactly as in the original, but instead of two tbsp. l. milk powder added 1 tbsp. l. dry cream and 1 tbsp. l. liquid cream (therefore, the amount of water was reduced by the same tablespoon). All flour is tested, except for whole grain, as well as yeast. Out of habit, I added 1 tbsp. l. kvass wort and 1 tsp. ground coriander. Everything, nothing else changed. There are three types of flour in the same proportions, the bun turned out to be the same as always - plump, elastic, shaped, like in Darnitsky. I'm upset, of course, and I don't understand what the reason is - earlier I changed the recipe a little bit in the bread and everything worked out, is this whole grain really so capricious? I never baked from it. Made on the Wholegrain mode.
Malorie
Quote: julifera
I want to share that I finally found my own rye for a bread machine
It seems that I have now also found the most successful wheat-rye for me. Sandwiches with him are fabulous, even if you just spread butter. Thank you Krosh and julifera.
NNV23
I have been baking this bread for over 3 years. The most beloved in our family and eaten with a bang! Thanks for the recipe!
Wheat-rye bread with whole grain flour Peasant
gala10
I baked bread according to this recipe:
Wheat-rye bread with whole grain flour Peasant

Only wheat and rye flour took 240 g each, water mixed with buttermilk. It turned out great!
Innochka, thanks for the recipe!
Esther
I baked this bread on Saturday - delicious! Everything worked out the first time - and it rose well, and the crust is crunchy, and the smell! Thank you very much Krosh! Only I always bake with kefir, and I used to take flour differently - 200 wheat. and not 240, well, and reduced the liquid, 280 ml. Baked in French mode. TASTY !!!
Valentina
Good evening. And for me this bread for some reason does not rise well. All of you are so handsome in the photo, and mine is even. I like the taste very much, but I would also like to look accordingly. I don’t understand what’s the matter, I seem to put everything as it should be
Crochet
Valentine, welcome to our big and friendly company !!!

Quote: Valentina

For some reason, this bread does not rise well for me

Are you sure about yeast?

Do they raise the rest of the dough well?

What yeast do you use?
Valentina
Quote: Krosh
Are you sure about yeast?

Do they raise the rest of the dough well?

What yeast do you use?
Good day. Yes, all the rest of the pastries I get with a bang. Especially when it comes to sweet. But with bread - it's just a disaster, it's delicious, that's it, but the appearance always limps. Yeast Saf-moment, I use them constantly. Maybe rye flour needs some special yeast?
Or, after all, complain about the bread maker? I have Phillips.
Admin
Quote: Valentina

But with bread - it's just a disaster, it's delicious, that's it, but the appearance always limps.

Go here:
Gingerbread man made from wheat-rye flour (master class)
Whole grain flour gingerbread man. Master Class
Olga
Quote: julifera
In Moulinex on program 8 (with omega-3 acids)
I understand you have the one with the baguettes?
at what stage do you remove the shoulder blades? what time should be on the clock?
Olga
Crochet, Inna, thanks for the recipe
I baked a pie, I look at the bread, then I’m waiting for guests
KHP quickly kneaded your wonderful bread, the flour apparently dried out over the winter, I had to splash a little more water, the dough was already very tight. Everything worked out: girl_dance: Beloved guests, they even asked for a half of a loaf home
Crochet
Olenka, I am so glad that I enjoyed the bread !!!

Good health to you and your loved ones and guests of course too !!!

Flour is yes, drier, wetter, you really need to look at the situation ...

Did you bake it in KhP or in the oven?

And thank you very much for your feedback !!!
Olga
Crochet, in HP hell
Olga
I will show my bun, of course the roof is not even, it does not affect the taste.
Wheat-rye bread with whole grain flour Peasant
elka34
I baked bread 3 times, everything was wonderful, today I decided to use whey instead of water (I made cheese, the whey turned out to be good), and ... already at the stage of the bun, everything went wrong, the impression that there was not enough liquid, I added a bit of whey, the bun turned out dense, but beautiful. But, the bread went up badly. It turned out to be half the usual size. What's this? Because of the serum?
Olga
elka34, it is quite possible because of the serum, I add more water than indicated in the recipe ml per 100 approximately.
The bread is more airy and lighter
I dissolve sugar and salt in warm water, the roof is flat, I really like that this bread retains its freshness for a long time.
I do not know what is connected with of course.
Olga
Oh, my bread cracked today, I was baking a kilogram bun, apparently too much yeast.
ElenaMK
Girls! So I baked this bread in a small amount ... tasty, but .... the loaf is small, uneven, the crust is very dense and a little burnt for me .. I baked in Panasonic on the basic program size l, the crust is dark. What I did wrong?
Admin
Well, what kind of bread do you want from a handful of flour? Half a serving is about 240 grams of flour.
He spread over the bottom of the bucket to take shape.

It is optimal to bake bread from 400-450 grams of flour.

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