Wheat-rye bread with whole grain flour "Krestyansky"

No, 240 plus 120 plus 120, so flour 480 gr

No, 240 plus 120 plus 120, so flour 480 gr

This is if a full portion. If half, as you write "small" - so I took half of the norm offhand

So there are even larger masses in brackets :-) :-) :-) I think I needed more water and a light crust, and the yeast is a little old, but the taste is excellent

Help! I really need a verified recalculated recipe for this bread for a small weight, I can't seem to find it. Gram for 400 ready-made bread
I can't count it myself If it's possible at all.

Gram for 400 ready-made bread

What is not given in brackets (240, 120 and 120 grams ...) - approximately 800-820 grams of ready-made bread is obtained from this amount. If you need bread with a ready-made weight of 400 grams, then you can safely divide the ingredients not in brackets (240, 120 and 120 ...) approximately in half, just about a loaf of grams per 400 +/- 20 grams will turn out ...

The bread recipe turned out to be very successful for me, I baked it late in the evening yesterday, and cut it today. Does not crumble at all, moderately dense and soft. Kroshik, thank you very much!

How much I liked this bread! I have baked it three times in a row. I even plucked up the courage and began to "play" with the proportions of flour, and yesterday I changed the water to pickle from cucumbers. Such a yummy!

[Crochet]

Wheat-rye bread with whole grain flour "Krestyansky" author Crochet
Maybe someone will find it useful to recalculate a small size for 310g flour
Wheat flour 150 gr
Wallpaper flour 80 gr
Rye flour 80 gr
Water 200 ml
Salt 1 tsp
Sugar 0.5 tbsp. l.
Vegetable oil 0.5 tbsp. l.
Saf yeast moment 1 tsp.
Powdered milk 0.5 tbsp. l. (or don't put it at all)
Red malt from itself 1.5 h. l
On Panasonic size S dietary regimen (whole grain)
I did not think that Panasonic is able to bake bread from 310g of flour, I am shocked and delicious

And my roof also collapsed in this bread. Here is the list and quantity of ingredients:
Wheat flour, premium grade -240 g
Wheat wallpaper flour -60 g
Whole grain flour - 60 g
Rye flour - 120 g
Water - 305 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Oil 0.5 tbsp. l.
Yeast 1.5 tsp
Powdered milk 2 tbsp. l.
Everything that was measured by weight on a scale in grams, water on a scale in ml. , what is in spoons - with a measuring spoon from a bread machine. I followed the kolobok, according to my feelings it turned out the way it should be. Whole Grain Mode (4 hours), Redmond 1919 Bread Maker. What could be wrong? The only thing is that I fell asleep and the bread stood in the bread maker for 4 hours, can this affect? The crumb at the top of the loaf is more porous than the rest of the loaf.

[Elena82]

Elena82, The problem is yeast or flour, change. The recipe has been verified over the years. By the amount of water, the difference from the recipe, I have 340ml

Pakmaya yeast. So you are adding not 305, but 340 ml of water? Can't it be the regime? 4 hours is not a lot?

[Elena82]

Elena82, Waters 340 ml., Whole-grain flour Kudesnitsa, premium Tverskaya. It's not about the mode, I have 5 hours in Panasonic, but the flour or yeast, change to another manufacturer.

340 ml of water plus another 0.5 tbsp. l oil I got it right?

[Elena82]

Elena82, That's right

Thanks for the advice. What yeast do you use?

I kneaded this bread today, according to the first recipe. I added water, because 305 ml of water per 480 gr. flour seemed a little dry and hard to knead. She poured 330 ml of water in total. The gingerbread man seems to be good. I just can't learn how to bake bread from whole grain flour - I can't. We are waiting for the end of the program.

I just can't learn how to bake bread from whole grain flour - I can't.

To help the topic, try Whole grain flour gingerbread man. Master Class

I'll read about the kolobochk now. Thank you.
My bread is ready. The roof is badly cracked And so it seems nothing. There is a photo, but I do not know how to insert it from the phone. Tell me please.

Tell the knowledgeable, is it fashionable on the "whole flour" mode to bake Borodinsky and wheat on floors with rye? I don’t understand at all what whole flour is, does ryanuba belong to it?

Anna, all the answers about the ingredients are here, including the difference in flour:

CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

About Borodino bread - recipes and tips here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

Hello! I baked your bread, at the beginning of the batch it seemed that there was not enough water, I added one and a half tbsp. spoons of water, as a result, the roof collapsed ... I was upset, very much ... Next time I will not do this ... I also added 3 tsp. panifarin and instead of powdered milk used the usual. Thanks for the recipe, next time I'll try not to interfere with the process.

[Crochet]

Crochet, Inchik! The bread is super! Gray, as expected, delicious. He has never been very tasteful. In general, just for my taste.
Only the flour took more water from me. I looked at the kolobok, since I bake a recipe for the first time, so I followed and added. 330 came out. Thanks for the recipe, this is my first delicious gray bread without dancing with tambourines!
Here is a photo, homework has already tried, in the morning we had breakfast)))))

[kanina81]

Upset, very

It's a shame, of course, but don't get so upset, our life is already full of stress ...

And experience, the son of difficult mistakes (s) ...

You still have ahead will definitely turn out at its best !!!

kanina81, I believe in you !!!

The main thing , see the goal, believe in yourself and not notice obstacles !!! (from)

The bread is super, delicious, just for my taste

Ahhh, how glad I am, how glad I am (s) !!!

Natusik, you can't even imagine how pleased I am to read your review !!!

Good health to you and your loved ones, my dear !!!

Special thanks for the photo !!!

Myakish just wah, what a delicious !!!

flour took more water from me

Well, this is such a different flour, well, what can you do with it ...

The most important thing is that you managed to understand in time that you need to add some water ...

[Crochet]

Crochet, yes, when I implement the recipe for the first time, I always look after the kolobok, what can I do later on the machine))))) now I understand. And flour always takes more liquid from me in winter.
Great bread, baked on the diet program.
Thanks again! I love your recipes, just for me everything is measured, counted.

- 240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp. l - powdered milk
- 320-330 ml - liquid (water, kvass, a little beer - at your discretion)
- 0.5 - 1 tbsp. l - vegetable oil
- 1.5 - 2 tsp - salt (to taste)
- 0.5 - 1 tbsp. l. - sugar
- 1.5 tsp - dry yeast
- 3 tsp - gluten (but you can do without it)

I baked according to this variation, but I took 315+ apple bite 6% = 330 (I speak from the bulldozer right away, because I like bread with sourness)
Everything turned out gorgeous. Panasonic 257 main program Rye.

Krosh, tell me what mode for this recipe? did not find in the first post ..
And yet, girls, how can I bookmark the recipe? I lost the button ..

Bookmarks here Questions, comments and suggestions on the site and forum # 117

Why am I asking about the regimen - in the recipe there is a rather large percentage of rye flour, which does not like long kneading. Maybe it's better to do it on the Rye mode? I have Kenwood, the girl above wrote that she did not get bread at all on the whole grain mode. Although many write that they baked in the Whole Grain mode. In short, I'm confused.

strange, I have 400 ml of liquid for 450 g of flour

Why am I asking about the regimen - in the recipe there is a rather large percentage of rye flour, which does not like long kneading.Maybe it's better to do it on the Rye mode?

I bake on Rye mode. And I use 380 ml of liquid for 500 g of flour

And I use 380 ml of liquid for 500 g of flour

That's a lot! Should be reduced to 330 ml. and then look after the fact, until the balance of flour-liquid is observed.

Here is the result. I'm glad. I added seeds, sesame and flax seeds.
She took out a knife after kneading. Rye mode.

[Selmaya]

Selmaya, probably not very relevant, but I'll write. I bake it on a dietary regimen. Super!



Crochet, Inchik, the bread is baked again, thanks! Tasty.
Added caraway seeds to it, went very well!

Inchik, and on the serum, he generally - eat up mind))))! Thank you!!!! I baked it again today.

[Crochet]

Crochet, Inna, thanks for the wonderful bread recipe, I liked it very, very much, tall, fluffy, thin and crispy crust !!!

Inna I thank you more for the delicious bread. Bake for a sample just for yourself at the rate of a small -310 gr. flour (flour psh-150, c / z-80 g and rye-150 g) My husband also liked the tasty treat, I will bake it in a large size. HP Mulinex coped with a bang !!! French on the program. The bread turned out to be even, the lid did not fall. Well sooooo delicious. I will always bake it.

Who bakes with raw yeast? How much do you put in?

[Olga]

Olga, :

Amount / weight correspondence table between dry yeast and fresh yeast

Dry yeast (in tsp) 1 1,5 2 2,5 3 3,5 4 4,5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

And here you can see Conversion of dry yeast into wet, pressed (and vice versa)

Thanks for the recipe! Mesil Kenwood, baked the oven. The bread is wonderful !!!!!
I want to correct some points, I made 2 spreadings for approx. for an hour and one is already in the form, and I read that some are limited to one. Experienced bakers - what will be more correct?

I also somehow decided to use camelina oil, I almost suffocated

Thanks to the author! Bread maker Panasonic 2501. I used Altai flour. Wheat 1 grade and whole grain, whole grain rye. Everything is strictly according to the recipe for 750g. I set the size XL on the bread maker, medium crust, mode 1 (main 4 hours
)



Wheat flour 240 g
Wallpaper flour 120 g
Rye flour 120 g
Water 305 ml
Salt 1.5 tsp
Sugar 1 tbsp. l.
Vegetable oil 0.5 tbsp. l.
Yeast 1.5 tsp
Powdered milk 2 tbsp. l.

Baked three times, adding malt. In the first 1 tsp, in the second 2 tsp, in the third without, I will bake without) The one with 2 spoons went for crackers)))

This is with 1 liter of malt

It's no malt

Good day to all. Explain, please, who knows, for the Panasonic 2502, what mode do you need? As I understood, there are two options - basic and dietary. Which one is preferable? Thousands of thanks in advance to those who responded!

Today I baked Peasant bread. The recipe was slightly changed by baked in milk and rye flour 2/3 and 1/3 whole grain flour. The rest is prescription. I baked it with buns, because I freeze it and take it when needed and heat it in MV. The bread is delicious, slightly sour, dense, does not crumble. Great recipe !!!! Thank you!!!!!!

I can't figure out what mode to put on. If the recipe contains rye flour, then it is logical for rye, I read the topic - the people put some on the dietary one, some on the main one. I put it on a dietary one, but it was already 5 hours. I thought, why then rye for 3 hours and why put on a dietary one?

I can't figure out what mode to put on.

This is wheat-rye bread, there is more wheat flour here. We put on the main-basic baking mode.

Contents of the section "Basics of kneading and baking" Further:
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

And baking modes, the time depends on the model x / oven

Today I come to you with this bread
Yesterday the child said that he wants bread like in a kindergarten. Having looked through the recipes, I decided that this one would fit his strict requirements)). And so it turned out. In the morning before breakfast, I kneaded two large pieces and said that yes, this is exactly the kind of bread they are given in the garden. Very tasty!

Baked in a bread maker.

This is wheat-rye bread, there is more wheat flour here. We put on the main-basic baking mode.

Contents of the section "Basics of kneading and baking" Further:
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

And baking modes, the time depends on the model x / oven

Thank you! I have Panasonic, I put it on Rye. Not impressed just do not even once, and did not rise, and in general .... tomorrow I will specially repeat the experiment on the main one. If you still tell me what size of loaf to choose, I will be immensely grateful ... I suspect that L?

[Kyzena]

Kyzena, Oksana. I have a Panasonic. Hell on the "Main". The size of the loaf was set to L. Review of bread and a photo a couple of posts above.



And Admin Tanya invites you not to study the whole topic (although that would also not be bad and not in vain), but to ask questions in that topic. There you would have received an answer much faster. The topic is very active)