New York Rye Bread (bread maker)

Category: Yeast bread
New York Rye Bread (bread maker)

Ingredients

Wheat flour 350 g
Rye flour 150 g
Salt 1 tsp
Cumin (did not lay down) 1 tsp
Yogurt (replaced by 1 tbsp. L. Sour cream) 1 tbsp. l.
Water (in my case, serum) 290 ml
Dry yeast 1 tsp

Cooking method

  • The result is an impeccable gray bread (similar to "Village"). Weight after cooling-710 grams. A very beautiful crust, and what is especially pleasing is the crumb.

Note

Was rated and eaten by my eaters in half a day.
: red: Sorry for the quality of the photo ... but I don't have a camera (not yet).

Photo dorinna

LaraN
Sugar-free? Which program to bake on? Usually sugar is not added to French (or just a little).
Crochet
Sugar, no, no, not a gram, but baked on the "Main" program, with a dark crust.
Try it, I highly recommend it. Today my loaf was scrambled, they ask me to repeat it the other day. It went up really well, maybe because of the serum ...
LaraN
Where do you get the serum? Why "New York"?
Crochet
LaraN, I still have whey after making the cottage cheese (according to Alexandra's recipe, by the way, I highly recommend it, you get such a delicious and tender cottage cheese, you will lick your fingers, and it takes a minimum of time to prepare it). But about the "New York" ... I pulled the recipe on some website (now I don't remember), and so it was there under that name. And today I tried the rye recipe even more interesting. Gone in the evening (cut off a couple of pieces for breakfast in time), it turned out even higher than "New York", even fluffier, and more aromatic.
Mueslik
??? Krosh, how does it taste? Is it sour?
Crochet
Mueslik, excuse me, are you talking about "New York" or about the one I baked today? If about "New York", then yes, there is a slight sourness, but in today's it will be "heavier" (due to the addition of agram).
Mueslik
Yes, about New York, the recipe is unpretentious and tasteful! I like rye with sourness, but will store-bought whey work? or just market?
Crochet
I think that any will be appropriate here, and store, and market, and the rest of the preparation of homemade cottage cheese. Serum, it is serum in Africa. In the original, this bread is baked on water at all, but it's still better on whey (IMHO).
Lika
You can also try to use peroxidized yogurt / kefir instead of whey. In a similar recipe, albeit with sugar, I take a mixture of yogurt (old) and baked milk. The proportions are by eye and depend on the amount of milk and the thickness of the sour milk remaining in the refrigerator, so you have to monitor the batch. For a guideline for 500 grams of flour mixture, about 360-400 ml.
Admin
Quote: Mueslik

Yes, about New York, the recipe is unpretentious and tasteful! I like rye with sourness, but will store-bought whey work? or just market?

Anyone will go. It is better to combine "useful with pleasant", make cottage cheese according to Alexandra's recipe, just strain the liquid into a bowl (and do not pour it out), here is the serum for you.
LaraN
Quote: Krosh

And today I tried the rye recipe even more interesting. Gone for the evening (cut a couple of pieces for breakfast on time), it turned out even higher than the "New York", even fluffier, and more aromatic.

Crochet, and what is the more interesting recipe? Share!
Crochet
LaraN, if I'm not mistaken, this recipe, or something very similar, I have already met here on the site, so I think it's not worth putting it up as a separate post, I'll just duplicate it again.

So the recipe:

Peeled rye flour-195 gr.
Wheat flour-225 gr.
Agram-2 tsp
Panifarin-4 tsp
Sugar-1 tbsp. l.
Salt - 1.5 tsp
Vegetable oil-2 tbsp. l.
Water-300-320 ml.
Yeast-1.5 tsp

Instead of water, I used serum, topped up with water to the required volume (I just didn't have enough serum). The bread turned out to be a handsome man, with increased fluffiness, sooo tall and with a funky bread aroma. By the way, when kneading, the dough seemed a little thin, but did not add flour, which she did not regret at all.
dorinna
Very tasty bread turned out, perhaps this is my version of bread "for every day". I baked it today and will definitely repeat it. Baked according to the recipe from the first post without caraway seeds with sour cream and water. I replaced only 2 tablespoons of wheat flour with wheat bran, or rather, since I weigh everything on the scales, I got millet flour. + 2 tbsp. spoons of millet. bran = 350g. It turned out perfect, and the crust is just super! , but next time I will try to add 1 more spoonful of bran. Unfortunately, there is almost nothing to photograph, because half is gone, she barely stopped, she simply took the rest from herself by force. Thanks a lot for the recipe!
Admin
Our website has a good rule of thumb "first for the forum - then for myself"!New York Rye Bread (bread maker)
This means that we drive away the thirsty and impatient from fresh bread, a new dish, we make a photo session for posting on the forum, and only then we allow everyone to taste the prepared, and especially fresh bread! New York Rye Bread (bread maker)
We are waiting ... it is possible against the background of the family 🔗
Crochet
Quote: dorinna

Thanks a lot for the recipe!
dorinna, to the health of you and your loved ones !!! I am very glad that the bread tasted good !!!

P.S. I decided to bake this one for my own today, thanks for reminding me, I honestly have already forgotten about this recipe ...
dorinna
Quote: Admin

We drive away the thirsty and impatient from fresh bread, a new dish, make a photo session for posting on the forum, and only then we allow everyone to taste the prepared, and especially fresh bread!

When the chase and the chase are in one person - it's almost impossible !!!
Rather, I took out a camera, while there was still something left to photograph, and here is a photo report (I had to turn it forward):

New York Rye Bread (bread maker)
New York Rye Bread (bread maker)
dorinna
Quote: Krosh

I honestly have already forgotten about this recipe ...

Crochet, we must not forget such a recipe, it is worthy of a bookmark and regular repetition. Thank you for it.
Admin
Quote: dorinna


New York Rye Bread (bread maker)

Eater-distiller - why cut such beautiful bread hot?
dorinna
Quote: Admin

Eater-distiller - why cut such beautiful bread hot?

A weak person ...

Now I'll put it on, my family asks to repeat
Egecihora
Thanks for the recipe - the bread is great!

I didn’t put in caraway — papa didn’t eat and replaced sour cream with sour cream.
lenok001
Crumb! And what is the baking mode? and the scapula? I'm talking about both rye and wheat - and about New York, and about the second with agram ...

Crochet
lenok001, Helen, the spatula is ordinary (not a comb), I have no others ... True, I have 2 ordinary ones, in the sense that HP with two mixers.

I bake wheat-rye breads (those with less than 50% rye flour) either on the "Main" or on the "Whole-grain mode". In both cases (in both modes) the result is wonderful !!!
lenok001
Thank you, put it - there is a rise. Waiting
luroka
Great recipe! Very tasty bread, with a light rye sourness. Respect to the author, I shake my paw.
Yesterday it was raining, due to the high humidity of the air, we had to add flour mixture. Quite a lot, about 100 grams. But the bun turned out to be excellent, moderately dense, did not blur.
The bread came up about 2/3 of the height of the bucket. Baked. In appearance, the crumb is light gray, porous.
Made on the main program, a dark crust, a loaf of 700g. - 2h53min.
Crochet
Quote: lenok001

Thank you, put it - there is a rise. Waiting

lenok001, well, how did you wait?

Quote: luroka

Great recipe! Very tasty bread, with a light rye sourness.

luroka, well, just a balm for the soul, I am very glad that the bread is to your taste !!!

Bake and eat to your health !!!

The bread according to this recipe, although very, very unpretentious, but my home ones also ate it with pleasure ...
luroka
And here is the bread itself. It was not possible to photograph the whole loaf (I did not have time), but the cut is clearly visible.Both crumb structure and crust.
New York Rye Bread (bread maker)
lenok001
Crumb! The bread tastes excellent, porous the way I like it, and the crust is excellent, only my roof collapsed a little (it didn't affect the taste and crumb), it's just a bit damp, probably the flour reacts, I had to add a little flour, but I did something I was distracted from the kolobok and he was mixed up unattended ... I will repeat it many times! Thank you!
POBEDA_W
The bread turned out to be very tasty, I made it with yogurt, added a little flour when I looked at the bun.
Crochet
Quote: lenok001

The bread tastes great

Quote: POBEDA_W

The bread turned out to be very tasty

My friends, inspired by your feedback, went and kneaded the dough only in a dough mixer for the same bread ... a double portion ... I will bake in the oven ...

lenok001, POBEDA_W, for your good health and thank you for your kind words !!!

mixban
Hello! Is there no oil in this recipe at all?
Thank you
Admin
Quote: mixban

Hello! Is there no oil in this recipe at all?
Thank you

According to the recipe, the author did not use oil. Butter is an optional ingredient in bread dough
mixban
Quote: Admin

According to the recipe, the author did not use oil. Butter is an optional ingredient in bread dough
Understood thanks. The first experience (fortunately successful) was Italian, according to your recipe. This will be try number two.
Admin

Bake to your health!
PetrOFF
Quote: Krosh
So the recipe:

Peeled rye flour-195 gr.
Wheat flour-225 gr.
Agram-2 tsp
Panifarin-4 tsp
Sugar-1 tbsp. l.
Salt - 1.5 tsp
Vegetable oil-2 tbsp. l.
Water-300-320 ml.
Yeast-1.5 tsp
Tell pzhl what is agram and panirafin, in which departments to buy? Bread has never baked anything like this ... the recipe is too much praised
mixban
Hello again. I have a little question about adding liquid. If I want to add oil, do I have to reduce the water volume by the amount of oil added? And the second, if you will. If I want to dilute the water with half of the yogurt (kefir, milk), how much should I half? After all, a spoonful of yogurt is already in the recipe.
Thank you
mixban
The result of night vigils. The gingerbread man did not want to form, it was layered. As a result, apparently, I made a mistake by adding about 20 ml. water. By the end of baking, the roof has fallen. It was bumpy right away, from the moment of the second proofing. The crumb is dense, slightly moist, it seems to me. Oddly enough, these circumstances did not affect the taste. New York Rye Bread (bread maker)
It was baked on the "Rye" mode, which appeared in Mystery 1202, with the first batch of 5 minutes, a five-minute sedation, the second batch of 15 minutes, three proofings and baking in 53 minutes.
Direct, pzhlsta, my feet in the right direction. Thank you
Admin

This is wheat-rye bread with a high content of wheat flour, which means that it needs the Basic program, with two proofings.
You took the Rye program - check the baking time and the number of dough proofs, as a rule rye is parted with one proofer - it is quite possible that the dough did not have enough time to distance.
From the photo it is difficult to understand the crumb consistency, it looks like a wet crumb. Check the amount of yeast and liquid.
mixban
Quote: Admin

This is wheat-rye bread with a high content of wheat flour, which means that it needs the Basic program, with two proofings.
You took the Rye program - check the baking time and the number of dough proofs, as a rule rye is parted with one proofer - it is quite possible that the dough did not have enough time to distance.
From the photo it is difficult to understand the crumb consistency, it looks like a wet crumb. Check the amount of yeast and liquid.
At Mystery 1202, all main programs come with three proofings. "Basic" - 39, 26, 50 minutes, with ten-second delays between them. Rye - 39, 26.55 min. The first, short, five minutes batch is alarming. Then a five minute break, then the main batch. In the case of the main mode, 20 min. In Rye mode 15 min. Maybe there is something wrong with the program? Although Italian, according to your recipe, seems to have turned out. I mean, they ate it already. If oil is added, should the water be reduced?
Scarlett
Kroshik, and I am sobering! Baked the day before yesterday late in the evening, this morning the current snatched a crust on a butrik. I put it in a new way. I added a spoonful of dry malt (they say it improves the quality of flour) and instead of sour cream of corn oil, the house suddenly ran out of sour cream - I put it in the refrigerator, and there is a clean (almost) jar there. And yet - I almost always replace a spoonful of flour (wheat) with a spoonful of whole grain - it seems to me that bread seems more like bread.
jantje
Yesterday I made a New York recipe, which is in the first post of the topic. My bread maker bakes the largest bread based on 600 g of flour. I took 120 g of rye + 480 wheat and instead of sour cream, nevertheless, I added 2 tbsp. l. homemade yogurt. What can I tell you ....? This is some kind of deliciousness! A very, very good recipe. I was looking specifically for the serum (I always have it in the house). I'm glad I found
Crochet
jantje, Welcome to our forum !!!

Join us, we have here !!!

Quote: jantje
I was looking specifically for the serum

jantje, so serum can replace liquid in any recipe ...

I am very glad that you liked the bread, for good health to you and your loved ones !!!

And thanks for the tip ...
Lagri
Crochet, so I baked my New York rye. Very tasty, we liked it. Thanks for the recipe! I translated the recipe for 300 g of flour and here it is my bread:
New York Rye Bread (bread maker)
Only wheat flour I had was 2nd grade and added yogurt, not sour cream.
Crochet
Quote: Lagri
Very tasty, we liked it.

And this is the most important thing !!!

Mashenka, good health to you and your loved ones !!!

Lovely loaf, so petite ...
Lagri
Crochet, I completely forgot to write that I liked the bread also because it hardly crumbles. Even after 2 days. A very good recipe! Thanks again.
mitrich
Quote: Krosh
LaraN, if I'm not mistaken, this recipe, or something very similar, I have already met here on the site, so I think it's not worth putting it up as a separate post, I'll just duplicate it again.
So he is all bread and flour and tremors, so according to your one post on the forum should be? The ingredients in the recipes are different.
* Svetulya
The bread is very tasty, it rose well when baked. And he was eaten instantly. Thank you
Crochet
Svetlana, your words are like balm for the soul ...

I am very, very glad that the bread is to your taste !!!

Good health to you and your loved ones !!!

And thank you very much for your feedback ...
Nataliya
A very cool recipe. When I saw that the hat sagged a little, I thought it was a failure.New York Rye Bread (bread maker) This is only the third bread that I have baked in baking. Cool down .... Cut it .... Turned out to be incomparable New York Rye Bread (bread maker)
Scarlett
Crochet, I don’t remember if I was fast for you, but just in case I’ll write - from this test I make donuts for borscht! I bake the balls in the oven, then sprinkle with garlic-oil-salt-pepper-parsley. Mine are madly in love!

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