Sourdough rye bread in a bread machine.

Category: Sourdough bread

Sourdough rye bread in a bread maker.

Ingredients

Yeast 1 tsp
Peeled rye flour 340 g
Wheat baking flour 100 g
Lactic acid sourdough on rye flakes 160 g
Salt 1 tsp
Molasses (sugar) 2 tsp
Agram 1 tsp
Panifarin 2 tbsp. l.
Kvass wort concentrate (diluted with water) 25 gr.
Water 320 ml.

Cooking method

  • Rye dough program. Leave until full rise. Next Baking 50 min.


  • I cut it still warm, there was no strength to endure. The same taste.



Nat_ka

I make "Borodinsky" with kefir sourdough according to the corrected recipe from the recipe book for Moulinex. And I was always worried about the top of the bread. And now I looked at yours and calmed down! Considering your experience, I have the right bread
Elena Bo
The top is straight, but not sunken. To make the top convex, you need to add more wheat flour, to the detriment of rye. I do not want it .
Well, I still have little experience with sourdough, but now I bake rye only with sourdough.
Self-taught baker
Quote: Elena Bo

The top is straight, but not sunken. To make the top convex, you need to add more wheat flour, to the detriment of rye. I do not want it .
Well, I still have little experience with sourdough, but now I bake rye only with sourdough.

I made it according to a similar recipe, but not in HP: the dough in HP, but proofing and baking in the oven, THAT then the rye with sourdough had a convex roof.
Admin
Quote: Self-taught baker

I made it according to a similar recipe, but not in HP: the dough in HP, but proofing and baking in the oven, THAT then the rye with sourdough had a convex roof.

And the consistency of the dough in the oven is completely different. What is suitable for a bread machine will also go for an oven, and the dough can even be much softer. And the readiness check - with a temperature probe.

Yesterday I baked rye bread - the dough was completely liquid, but what a leaky crumb it turned out, super bread
Admin
Quote: Self-taught baker

I made it according to a similar recipe, but not in HP: the dough in HP, but proofing and baking in the oven, THAT then the rye with sourdough had a convex roof.

And the taste and smell of what rye bread - you will rock

Now I bake rye only in the oven, I have got used to it already in time
And interestingly, unlike a bread machine, any dough consistency is suitable.
Elena Bo
I decided to try to bake this one in a bread maker. And before that, I also baked in the oven. But according to this recipe and in a bread maker, when there is no time, it turns out great.
I did not touch the dough with my hands (did not level it), everything was done by itself.
langsam
Quote: Elena Bo

The top is straight, but not sunken. To make the top convex, you need to add more wheat flour, to the detriment of rye. I do not want it .
Well, I still have little experience with sourdough, but now I bake rye only with sourdough.
Well, finally, you also believed in sourdough!
The denser the dough, the more convex the top will be, although sourdough bread has a flat top. In general, this is not the main thing in bread.
Admin
Quote: langsam

The denser the dough, the more convex the top will be, although sourdough bread has a flat top. In general, this is not the main thing in bread.

Yours is not true Look at the photo of my breads with leaven and without adding water.
And each time they have a different consistency of the softness of the dough, which I also regulate myself, and I never make cool, I just don't like it.
RybkA

Elena Bo, by prescription ... agram, panifarin can you miss? And there is malt, it is the same as the wort to give?
Elena Bo
Of course, you don't need to put Agram and Panifarin. As for the malt, I can't say for sure, I don't know in what form. Celestine
wrote that like 1 tbsp. l.enough
Zhorik
Yesterday I baked this bread, without agram and panifarin and yeast, I added only half a teaspoon, plus added thirty grams of sunflower seeds. She took whole grain and peeled rye flour from Belovodye. Kvass wort was replaced by 1.5. h. l. malt and three tsp. spoons of boiling water. Kefirnaya took the sourdough from Admin, young, three days old. The dough is liquid, once I ran the kneading rye dough on the program, then half of the "pizza" program, then I realized that there was no heating for proofing, put it on the "quick bread" mode, which I have without equalizing the temperature. Immediately after kneading and an hour of proofing, I turned it off, covered the HP with two half birds. I looked in half an hour - the dough increased by half. After forty minutes, she carefully opened the dispenser window - the dough rose almost to the edge of the bucket. I decided to stand still, looked in - and the dough fell ((((((It didn’t rise even in the spirit at 30 degrees (((I baked it in the oven - it turned out a loaf about five centimeters high - it’s still delicious))))))))) ))))))))))))
Did I do something wrong or just in vain looked into the HP to check the lift? window then there is no my model (((
OJGG
Yesterday I baked rye bread - the dough was completely liquid, but what a leaky crumb it turned out, super bread

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers