Wheat-rye bread without kneading

[ang-kay]

ang-kay, at the expense of "big" it's true !!!!!

Well I can't live without him

[Jeanne]

Jeanne, I am very glad. He's so beautiful you began to turn out. Tell me what does the stone and the cap do?

Today the market got up at five in the morning to have time to bake!
The stone is on the middle level, on the lower level, the baking sheet is heated and 5-6 ice cubes are in it, 240 grams for 10 minutes and 180 minutes 25-30. I got used to it like that. I make one monster loaf, it doesn't fit under the hood

Added Saturday 14 May 2016 09:22 AM

Thank you for the praise, I am very happy about this success. Hurrah!!

Add more ice then. The steam must be good so that there is enough for these 10 minutes

Angela, hello! I came to tell you a huge thank you for the recipe for this bread! Ooooooooo delicious! I fell in love with him at first sight! My truth is not as beautiful as yours, I'm just learning how to bake bread, but this makes it no less tasty. used only wheat flour and rye! Thank you!!!!

[Natalie]

Nataliehow great it turned out. The bread is great. Thanks for sharing. I'm glad that everything worked out and I liked the recipe. PEKI for health!

[Angela]

Angela, I have a joyful joy))) yesterday I dropped by at IKEA, and there is a novelty !!!! Earthenware giant pot with a lid for use in the oven. My eyes darkened with happiness. Kneaded my favorite. It is this bread that will be honored to be the first to be baked in this miracle. So we'll wait until tomorrow))) I'll open the box, I'll post a photo of the miracle monster))) the goose will climb there

Added on Tuesday 14 Jun 2016 10:13 AM

I brewed a little red malt and dripped molasses, well, I just wanted ...

Congratulations. We are waiting

: sorry: forgot !!!!

[Jeanne]

Jeanne, the bomb is simple! The bread is great. What kind of sauce is this? And the size?

[Angela]

Angela, monster !!! I threw out the box, now I'll look on the site)) eight liters, I think so

Ceramics? Hefty. You can see it on the bread. If only I got into the oven normally. And the pastries in it will be excellent.

For some reason, I think it's clay. Exactly clay, like Soviet flower pots. I trudge bastard from her)) I think that a big goose with a whistle will fly into it)) for sure !! We must grab a second !! One for meat and roasts, and the other just for bread !! Here I am a bastard! I had to think right away

It's never too late to buy, although everything is now becoming more expensive every day. You can't keep up with prices.

Angela, I liked the bread. Can you bake it without a stone?
I don't have it.

[Anna]

Anna, can. It is necessary to heat an inverted baking sheet with the oven or use a cauldron with a lid.

[Markusy]

Markusy, be sure to bake this bread)))) it is perfect !!!!!

We are waiting

I haven't baked it for a long time. We must stir up.

Muddied




Oooh, it's better, sideways !!!! And then everything is upside down
I don't know HOW to turn it over)))

Loved you bread. I'm glad.

I don't know HOW to turn it over)))

You can't turn it yourself. Sveta wrote that you need to take pictures so that the button on the right side is. Okay then. And so you need to turn the photo editor on your computer.

[ang-kay]

ang-kay,
Angela, tell me, can sea salt be replaced with ordinary salt or sea salt (large or small?) Plays an important role? And another question: will a 2.2-liter ceramic pan with a convex lid be enough for bread of this size, or will this pan be not enough? It seems that bread made from so much flour will turn out to be huge ... Thank you!

sea ​​salt can be replaced with regular

Of course. It does not play any role.

that bread made from so much flour will turn out to be huge.

The dish is designed for 2 rolls

Angela, thanks for such a quick response! And for a half portion, a 2.2 liter saucepan will do? Doesn't the bread spread in it? I torment you with this question, because there is a ceramic Berghoff pan, pouring inside, and I want to try if it is suitable as a form for bread. The inner diameter of the pan is 19 cm.Thanks for your patience)))

Few.Probably 3 liters you need a saucepan, so nothing gets stuck anywhere. I have a 26 cm cap. But, if the oven is just with steam, then no pan is needed. You need a stone or cast iron frying pan, ceramic tiles. In a pinch, an inverted baking sheet. Everything heats up with the oven.

Even a half portion can stick into the lid ?!

[Catherine]

Catherine, I find it hard to imagine your pan. Try it.

Thanks, Angela, I will try)

[Angela]

Angela, finally I baked it, otherwise I remembered everything late. Only I always bake in the form, but very rarely without the form. Fragrant incredibly, very tasty. I was like baking, but there is much less standing there.

Bubbles seemed to be well cleaned, but it turns out there are still. Yes, baked at the rate of 350 g of flour + a little malt.
I will also bake

[Irina]

finally I baked it

Irinavery nice bread. I'm glad I liked it.

It seemed to be good for removing bubbles, but it turns out there are still

Ir, it is most likely that it stuck a little on the proofer or crushed the turns badly.

I will also bake

It's nice that the recipe ended up in the piggy bank of homemade ones)

[Angela]

Angela, I have a big Thank you. I baked it, I liked it very much. Although I made a couple of mistakes. 1 unintentionally, as I mixed up the nearby bags with flour, weighed 250 g of rye flour, 250 g of whole grain flour, 125 g of premium flour. I made the second mistake when I poured salt, put 2 tsp of salt 7 grams (I was afraid) and, of course, very much regretted it, since there was not enough salt in the finished bread.
This time for the first time I almost got a normal, about 4+ baking in the oven. The crust turned out to be thin, moderately ruddy, although the flesh is a little bit lumpy. It is not clear why, the thermometer showed the necessary 98 * inside the bread. I baked on a baking sheet and, taking your advice, put a large baking sheet with water down for steam, the evaporation was stronger and, I think, that is why the crust turned out to be tender and thin. And I also "washed" the bread when I pulled it out. I think, due to the fact that I baked without a stone on a baking sheet, the bread was baked very quickly: 10 minutes with steam + 12 minutes without steam.
Result:

[Lyi]

Lyi, the bread is outwardly beautiful. Slickness from the fact that there is a lot of flour with bran and rye. Bran keeps moisture. Next time, don't mix up the flour)

The crust is thin

Yes, steam gives a thin crust. And the color is beautiful too.

10 min with steam + 12 min without steam.

Still not enough. For 10 minutes you could still bake calmly. And the moisture would have gone a little more.
I think it will go even better next time)

[ang-kay]

Slickness from the fact that there is a lot of flour with bran and rye. Bran keeps moisture. Next time don't mix up the flour

For 10 minutes you could still bake calmly. And the moisture would have gone a little more.

ang-kay, thanks for the advice! I would not have thought about bran.
I will know now and will keep the bread in the oven longer, even if the temperature is 98 *.
I will definitely bake some more.

[ang-kay]

ang-kay, Tell me, how much dry yeast is needed in this bread?

[SonyaIvanova]

SonyaIvanova, as in any other recipe, dry take three times less.

[ang-kay]

ang-kay,
Angela, thank you very much! Wonderful bread! Delicious!
After forming, after 2 hours, only the first movement of the dough in the baskets began. It stood for 4 hours in the warmth, no less. And then, I did not have enough willpower to rise 2 times, I did it for the first time, it was scary to "stand up" the dough. After 10 minutes at 250-three degrees and 5 minutes at 180, the temperature inside the bread was only 53 degrees! Other bread during this time gives out 80 kopecks))), or even more ...
Is it a normal situation that proofing can take not 2 hours, but much more?

[Catherine]

Catherine, the bread turned out good.

Is it a normal situation that proofing can take not 2 hours, but much more?

Of course.

[ang-kay]

For a long time, the recipe was in the bookmarks, today I baked it, I really liked it both with its taste and ease of preparation.
ang-kay, Angela, thanks for the recipe! I will bake for sure.I didn't have time to take a photo, didn't keep track of it and my husband bit him

[Yaroslavna]

Yaroslavna, to health)

Here it is, wheat-rye, though tomorrow we will shoot a sample.



Angela, do you think he lacks proofing? Is it not smooth, with such sharp, ragged cuts, or is it something else? I bake in a cauldron with a lid, the last time was the same.



We could not resist, we tried it, very tasty!

[Yaroslavna]

Yaroslavna, the crumb is excellent.

does he lack proofing?

Not clear to me? The cuts were not fully opened, which indicates an overstuffing. Everything is in order on the crumb, do not stop, excellent. And such a gap says that he did not get it a bit. Just try to let it stand for 5-10 minutes and not cut so deeply. Can someone tell me better.

I don't have an oven, but I have an AG. I almost always bake bread in KhP, basically the same recipe suits 100%. Now on vacation, I have a lot of free time, I decided to take up the theory and practice of baking. Usually, MV, AG and pizza makers are enough for my eyes. Only when baking Easter cakes, I regret that there is no oven, the rest of the time I do not need it. But now I also regretted that there was no oven. But people also bake bread in AG, you just need to fill your hand a little.
I made this bread for half a portion on dry yeast, baked in AG.
The most beautiful top that all the bread I baked. Directly the sun!

But something did not fit well, it was smallish and the bottom did not bake a little, although for the last 10 minutes it was baking with the bottom up.
In short, the first pancake is a little lumpy. But I plan to try again with raw yeast soon.
This one was cut into crackers. So, crackers for five plus, I felt like I was in a restaurant of author's cuisine! I really have never been there, but I imagine the dishes there just like that!
Angela, I care about your masterpiece photos of course as before the moon, but how could I:

Rye flour is right there! Delicious!

Is it not smooth, with such sharp, ragged cuts, or is it something else?

It looked like it was too hot on top, so the crust came up quickly and the scallops were hard toasted. If it is not possible to reduce T, then you can sprinkle water on the top of the bread just before baking.

[Sveta]

but there is ah

Sveta, never baked in an airfryer. Therefore, I can not advise anything. If it came up badly, then the matter is in leaps and bounds, and the distance might have been longer. Steam is important for bread if it is hearth. I can't imagine how to make it in an airfryer. Just splashing the workpiece is not enough. Experiment. I'm glad the taste did not disappoint. Outwardly, the bread is pretty good.

I'll take the technology into service.
I really like to cook bread without kneading, not stressful, only I always get a little pancake

Angela, and what can you replace - wheat flour c / z?
There is a c / z rye.

[Galina]

Galina, try to replace half of the weight of c / s with wheat with rye c / s, and the other half with a tower. Or put the whole tower down.

Thank you!

Dear girls, I read all the comments, I decided to bake. He got up he. It was very sticky, but did not deviate from the recipe. When I put it on the final proofing, after 2 hours it swam, filled the entire volume. I thought it would go up in the oven. But no .. After 50 minutes I check those inside 99 nrad. But the dough sticks to the iron of the thermometer. Reduced to 150 grams and another 10 for another 15 minutes. The taste is awesome
But the pulp is still not baked. I buy organic flour, order in the village. Maybe yeast doesn't work ah? But in the fridge the dough has risen hoo .. What is my mistake?