Creamy rye bread (bread maker)

Creamy rye bread (bread maker)

Category: Yeast bread

Ingredients
Bread flour	2 1/2 cups
Rye flour	3/4 cup
Warm water	7/8 cup
Salt	1 1/2 tsp
Brown sugar	2 tbsp. l.
Butter	2 tbsp. l.
Dry yeast	2 tsp
Caraway	2 tsp
Cocoa powder	1 1/2 tsp
Molasses	1 1/2 tbsp. l.
Sour cream	1/2 cup

Cooking method

• Load ingredients as recommended by your maker, select medium or light crust and Basic Mode
  
• cup 240 ml.
  

Note

Fragrant bread with a creamy taste, goes well with cheese.
Source: More Electric Bread
recipe from MaKosh.
I didn't add molasses and oil, nor did I add cumin.

I baked this bread yesterday, it turned out to be a gray, very soft and tender bread, but it was very late and I didn’t take a picture of it, and in the morning I already had half. I didn’t add cocoa and caraway to the recipe. The bread rose to the edge of the bucket. I will experiment with additives in this bread.
Thanks for the recipe GruSha.

and what kind of rye flour - peeled, wallpaper, seeded?

for some reason did not want to form a bun, poured flour. Here, I'm waiting, there is baking

And my bun is well formed, maybe because I put sour cream not liquid 30%. I liked this bread, I now make it with different additives (different seeds, sesame).

[tanya1962, GruSha]

tanya1962, GruSha , the bread went up. but it seemed to me that there is a lot of sweetness in it. although I am a lover of sweets, I will reduce the sugar in the recipe for myself
and homemade sour cream. oily. like not rare, well, nothing. you still need to control the bun.

I also noticed that for the dough it is better to put fatty thick sour cream or fatty cottage cheese, it works very well, even in sourdough
Just do not rush to add a lot of water at once when you put the cottage cheese, when you knead the dough, you get a lot of liquid from it.

Thank you very much GruSha for the recipe! This is now my favorite bread! I bake without any changes and additions.

GruSha, baked bread according to your recipe. Thank you!!!
Everyone at home said that this was one of my most delicious breads.

Instead of molasses, I put buckwheat honey (2 tablespoons) and instead of brown sugar - regular honey (1 tablespoon). And added the spice mixture that Admin recommended for rye bread.

It turned out all such fragrant, airy (very, very!) Bread.
But the view pumped up a little. The dough rose to the edge of the bucket with a large cap and then, when baking, the middle fell a little.

The bread is baked inside, so you need to add a little flour and slightly reduce the yeast (some reactive ones got caught)?

Second try.
Today I again baked creamy rye bread with my own changes
(I took 1.5 tsp of yeast and added a little flour). And put a dark crust.

Now it turned out not only tasty, but also in appearance - pretty.

This bread has one "drawback" - homemade ones demand it again and again, and I want to try so many recipes ...

Who is not afraid of this, try to bake such bread! You'll like it!

Thanks to the author again for the recipe !!!

In the photo, the bread is very beautiful and tall.
The only question is - And the rye flour was seeded or with particles of grain shell. (I just bought coarse rye and with the help of a sieve I can separate it into bran, flour with small particles of shells and seeded).
thanks for the answer
I don’t have panifarin, I don’t have any sourdough or rye mode either, I bake on the main one.

For me personally, there is no difference in flour, any rye will do, only coarse flour can take a little more water, track the bun.

In the photo, the bread is very beautiful and tall.
The only question is - And the rye flour was seeded or with particles of grain shell. (I just bought coarse rye and with the help of a sieve I can separate it into bran, flour with small particles of shells and seeded).
thanks for the answer
I don’t have panifarin, I don’t have any sourdough or rye mode either, I bake on the main one.

Prescription and panifarin is not required
Try to experiment, sift the rye flour once, and not the second time. And choose yourself, because the taste and color - there are no comrades
Track down the bun even though the rye flour is only 3/4 cup

I don’t have panifarin, I don’t have any sourdough or rye mode either, I bake on the main one.

Read the recipe carefully.

This is essentially wheat bread with a small addition of rye flour, and any rye flour will do.
Panifarin is completely absent in the recipe. There is no sourdough in the recipe either.

And the author also offers to bake bread in the Basic mode (and not rye) since the bread is wheat. In time, it can be 3.30-3.40-3.50, depending on the bread makers included in the program, any will do, since the Basic program.

Do not come up with anything from yourself, see what the author offers, if you are not yet confident.

In the photo, the bread is very beautiful and tall.
The only question is - And the rye flour was seeded or with particles of grain shell.

I had sown flour. In my opinion, only this should be used, since the distinctive feature of this bread is its airiness and delicacy, if I may say so. And the shell particles will not quite come in handy here. Although in other recipes these inclusions are very interesting and I like (and useful again).
But that's just my opinion.

And if a bakery pro like Admin says that you can use any flour, then I think you should just try it. And decide for yourself what you like best. I have no such opportunity, only sown flour. I can't buy another one (for coarse flour I grind flakes on a coffee grinder, but this is only as an additive.)

Baking on the Basic mode, dark crust. And I also didn't have molasses, I used buckwheat honey - it gave such a wonderful aroma in combination with spices.

And if a bakery pro like Admin says any flour can be used,

It's just that "Pro Admin" really looks at the composition of both flours.

We have 375 grams of wheat flour and 98 grams of rye flour in the recipe, the ratio is 3.8 to 1.
If we consider the composition of flour, we will see:
Seeded - grain flour yield - 63-65%.
Peeled - grain flour yield - 86-87%.

The difference is not so significant - only 23-22%, which is approximately 21 grams (or 1 tablespoon) of coarse particles in the recipe rye flour. Or 1 tbsp. l. for 473 grams of flour in total.

Will this amount of coarse particles significantly affect the fluffiness of the crumb of this bread?

Draw your own conclusions.

THANK YOU VERY MUCH, Luysia, Khoma, and, of course, Admin for the new "scientific base".
I will definitely try different options. We managed to get rye flour quite recently, so I want to try it all at once. And I have been baking wheat bread for 7 months and, largely thanks to this site, it turns out great
Another little remark - it is good to bake "complex" bread on the growing moon, on the DAYS OF THE SHEET, that is, in the signs of Cancer, Scorpio, Pisces.

[GruSha]

GruSha, I just got your bread. It turned out to be huge and porous. I baked with fresh yeast, old sour cream, and the flour turned out to be exactly 500 gr. Bread will go to visit tomorrow, they are already waiting for him there.
Thanks for the recipe
........................ ...........

GruSha, cut bread yesterday, it turned out, as he says Uncle Sam - 99% air. A very tasty recipe. What is unusual is that it looks like rye and tastes like good wheat. The "guests" have already called this morning, thanked me again.

Thanks to you, too, GruSha

My husband does not like wheat bread, I will try to offer him this option

Thank you, GruSha, the bread is great - DELICIOUS, tall, airy, slightly sweetish, with a creamy aroma and light sourness (I used 100 ml of peroxidized kvass from kvass wort on homemade sourdough)
Thanks to the large amount of thick 30% sour cream, the bun was smooth and beautiful. And I used sown rye flour.
Thanks to all previous contributors for helping out with advice. Rye bread is not my strong point, but it worked out !!!!

GruSha, thanks, the recipe is a masterpiece, I just didn't add molasses, there is none.
But what happened is my third bread in a row.

[GruSha]

GruSha , Gulenka, thanks for your recipe! Today I baked this bread for the second time, excluding sugar from the recipe (I thought that there would be enough molasses) and caraway (I don't really like it) ... everything else is unchanged ...



And the cutter:



Here is the result ...

I sit, I slow down .... 7/8 cup is how much?
Who bakes this bread, share the recipe in grams, I already don't have a glass, I weigh everything on the scales, even water

Cup - 240 ml, it contains 150 grams of wheat flour, and 130 grams of rye flour.

We consider:

7/8 cups warm water (240: 8 = 30; 30x7 = 210 ml)
2 1/2 cups bread flour (150 x 2.5 = 375 gr.)
2 tsp cumin
1 1/2 tsp salt
2 tbsp. l. butter
2 tbsp. l. brown sugar
3/4 cup rye flour (130x3: 4 = 97.5g)
1 1/2 tsp cocoa powder
1/2 cup sour cream (120 ml)
1 1/2 tbsp. l. molasses
2 tsp yeast

Hello!
I decided to try your bread too. I have already made the first batch. For some reason, flour takes more than is written in the recipe. I had to fill it up several times already - it was smeared strongly under the shoulder blade. I'm waiting for the second batch and tracking the kolobok.
Wish me "no fluff ..."

Everything, all the mixes are over and I don't know. This time the gingerbread man turned out to be somewhat gluttonous. I poured everything in flour and poured in. As I pour it in, it rolls into such a neat ball, and it "pokes" a little bit and again it looks sticky, I sprinkle it again, again a handsome man. In general, in the end, not at all ideal. But I tried the dough with my hands, elastic and does not stick to my hands at all. I don’t know. It remains to languish in anticipation and worry.
What do you think, dear ones, what is my problem?

[Ulitych]

Ulitychmost likely the flour is very different in characteristics. But that's okay. You did everything right by adding flour to the bun.

Gingerbread man with the addition of rye flour differs from pure wheat flour. Have you taken this into account? Have you read the Admin topics about koloboks?

A gingerbread man with the addition of rye flour differs from pure wheat. Have you taken this into account? Have you read the Admin topics about koloboks?

The fact is that this is my third mixed bread! This, of course, is not a lot, but I never noticed such insatiability behind the kolobok! I'll go read the lessons from Admin again! Thank Mila007
Gasha, and thank you!

Oh, guys, I have some kind of trouble!
The bread rose so beautifully, propped up the lid, I kept looking through the window to see if it would crumble on the sides, and then, as the baking process began, it began to fall! And so much! I just fell into the bucket! About 5 centimeters as a donkey. There are still 20 minutes left, and I'm afraid to even drop in. And she was terribly upset.
Here's the thing. This is the second bread in a row that I bake on the whole grain mode and for the second time in a row I have been dealing with yeast from another company, albeit a good one. And the second time there was such a nuisance. Before that, a beautiful bread was obtained.
Why? Am I crooked, or something else, or all together?

Ulitych, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 there is a whole topic about a roof that falls through.

Ulitych, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 there is a whole topic about a roof that falls through.

Thank you so much! Admin dropped the link for me too. Thanks to YOU ​​ALL HUGE! I am reading and sitting attentively.
I can, from what I have already read, draw a couple of conclusions as to why this happened with bread. I tried it at breakfast. By the way, tasty, but not as airy as expected. Yeast smell is present. I still have the remnants of the previous bread, so for comparison, I smelled the old one too - it does not smell. This means you need to put less yeast. I didn’t overdo it with sugar and salt, so it’s not their fault. Well, the heat. It was very hot yesterday outside, but the kitchen is even hotter.
And now I will use the products from the refrigerator in this heat. And now we will have it all the time.
Everything is clear to me now. We will test my theories in practice.
I will repeat the bread, I want to bake it properly! Delicious after all!
And another question. But if heartburn from eaten bread happens, what is it?
Thanks everyone!

Today I baked your bread for the second time.Well, I really wanted it to be not only tasty, but also beautiful.
Today, given our heat, I took food from the refrigerator and reduced the amount of yeast.
Gingerbread man behaved differently, but still poured flour. There was no furious ascent like yesterday. It rose evenly and beautifully. And during baking, as it flooded upwards, I propped up the HP lid very strongly, I just pressed my whole body against it. And then it began to slowly sink. But I didn't fall like yesterday. And when she pulled him out, not without difficulty, she also discovered that she had blown the roof off to the sides. Probably you can't show it like that, but I still photographed it and show it. What do you think?
But 17 cm high! And I think it will be beautiful and airy inside.

I read your Temka. I liked the bread so much, I immediately went to put it. Although in the oven already baked "self-leavening".

We tried some bread!
And I will tell you that today it turned out real! How to! And airy, and lush, and it smells so delicious with bread! The charm is just bread! I know for sure that I will bake it more than once! Our heat is nasty, as it interferes. I had 32 degrees in the kitchen today. Now I've attached the thermometer on purpose. But summer has not really started yet!
But the bread is wonderful! I liked it very, very much !!!! Highly!
Thank you!!!

I baked "this" bread. Not exactly according to the recipe, since not everything was there. The result pleased me! (y) Very airy, gentle. Instead of sour cream, yogurt, instead of sugar, honey and coriander instead of cumin and 2 teaspoons of glofa. The dome is round. I would like a little sour. What can you add? : (Thanks to the author for the recipe

[strawberry]

I would like a little sour. What can you add?

strawberry
For sourness, you can add: apple cider vinegar, lemon juice / citric acid diluted in water, agram (dry sourdough) ... Just try next time replacing 2 tsp. liquids to apple cider vinegar / lemon juice.

Krosh, thanks. I will gladly take your advice. And the bread has already been finished.

I baked your bread! The gingerbread man turned out to be perfect - did not add anything. Delicious with tea. : flowers: Thanks for the recipe - it's one of my favorites!

Thank you so much for the recipe! This is my third bread (bread maker a week). The gingerbread man came out viscous, I had to add 4 spoons of flour. The bread rose high, on the dark crust mode - the color is what you need! So fluffy, very tasty!

Sorry, but I'm still quite new to baking. I just got confused: on page 1 in the recipe, nothing is said about sour cream, or does this mean replacing butter?

I baked according to the recipe from answer # 21 on page 3, where the count is in cups. There was sour cream.

I am learning to insert photos.

[kraska]

Sorry, but I'm still quite new to baking. I just got confused: on page 1 in the recipe, nothing is said about sour cream, or does this mean replacing butter?

kraska
Initially, there was sour cream in the recipe! When I copied this recipe into my notebook, it was indicated there-1/2 cup sour cream, but in the process of reworking the recipe into a new form, apparently lost ...

And what kind of flour is it?
very ashamed - but I don't understand.

As soon as we eat rye bread with malt. which I baked yesterday - THIS IS IN TURN INTERESTING RECIPE(although some ingredients will have to be replaced)

[White bread flour]

And what is bread flour?

White bread flour The most convenient bread flour for a bread maker and is the most used in bread recipes on our site. White flour is made from wheat grains that have been cleaned from the outer bran. "Bread" flour (flour of the highest quality) is most suitable for a bread machine, as it contains a lot of gluten, which makes the dough elastic, and with the help of yeast the bread is airy.

Whole-grain flour best for bread maker and used extensively throughout the book. This flour is made from wheat grains, it is coarser than ordinary white flour, it has more taste and more nutrients.Since this flour contains part of the bran, so the bread turns out to be coarser, heavier. For a bread machine, it is best to use a mixture of white bread flour with wholemeal flour - the bread will be the tastiest.

[White bread flour]

White bread flour the most convenient bread flour for a bread machine,
If I understood correctly - Wheat flour

Whole-grain flour

Is this rye?

And what kind of flour is it?
very ashamed - but I don't understand.

This is the flour that you buy in the store in packages of 1-2 kg. It says "bread flour" or "general purpose flour" or something like that - you can bake bread and rolls from any of this flour.

The packages will say RYE or WHEAT

[Whole-grain flour]

Is this rye?

Whole-grain flour best for bread maker and used extensively throughout the book. This is wheat grain flour

So wheat ... Whole grain in one word.

The packages will say RYE or WHEAT

Thank you!!!!!
It's just that this bread is next in line.
the queue is all postponed for several reasons
1) I didn't understand what kind of flour to put - now I sort of figured it out
Bread is wheat
And the second is rye
2) a very common problem - weight is often not indicated
And in cups it is very subjective
Sifted flour one volume, etc., etc.