Pure rye soda bread

Pure rye soda bread

Category: Special bread

Ingredients
rye flour	4 cups / 520 grams
baking powder	2 tsp
soda	1 tsp
salt	1 tsp
Butter	60 g
eggs fresh	4 pieces
kefir	2 glasses
honey	3 spoons
anise seeds	1 spoon

Cooking method

• Brush together flour, baking powder, baking soda, anise and salt. Add softened butter. Beat eggs with a fork in a separate bowl, add kefir and honey. Quickly mix both mixtures, put in a bread pan, hit the table a couple of times with the shape (for air distribution, as it is written in the recipe). Bake at 180 degrees in an unheated oven for about an hour. Source of the recipe book by erez komarovsky afiy mehir. (Quick baking) recipe for rye bread with soda and anise seeds.

Note

Anis missed - she was not at home. I replaced the oil with vegetable oil. I made half a portion, baked in small tins - it turned out 2 bread - baked for the sake of interest in a bread maker - after 40 minutes the bread was ready (I checked it with a toothpick)
I didn't have time to photograph the incision - my husband is very picky about black bread, everything is not the same as in childhood
said that this is the best bread I kept silent that, unlike sourdough bread, I spent 5 minutes on it

[Ella]

Ella, a very interesting version of "nigella" Especially relevant for gluten-free baking
You can also think and experiment on how to replace a large number of eggs in bread.I take it as a keepsake, and if possible, I will do baking

You will not regret. Delicious bread.

Is there no cutter?)

[Alycha]

thanks for the recipe. I'll try to replace the egg with flax. I'll try to bake in a multicooker.
Alycha, And what can you replace kefir with? he extinguishes the soda in the recipe.
What is the size of the 200 ml or 250 ml glass? And my milk is still a taboo

Oh, I didn't even pay attention to the eggs) it's already a cupcake)

Ella, how big is your glass? I am interested in the amount of flour in grams

It turns out, oddly enough, it is bread - both in structure and in taste. There is no cut, unfortunately I did not think that it would end so quickly next time I will take a picture. A glass - 240 milligrams. I think you can replace it with soy milk and play with lemon (like sour it or just extinguish soda with lemon juice). I won't say flour in grams - I'll try to weigh it at home.

next time I'll take a picture.

I would very much like, we will wait

I won't say flour in grams - I'll try to weigh it at home

I would appreciate that

[Alycha]

Alycha, Thank you.
Also tell me what kind of dough comes out. does not stick to your hands? what to knead?

[130 grams of rye flour]

Glass - 240 milligrams

Such a glass holds about 150 grams of wheat flour or 130 grams of rye flour.

Speak Right 240 milliliters, this is how the volume of the container is measured

[Admin]

Admin, Thanks for the quick response. Really a bread guru

From the author's recipe:
rye flour 4 cups
oil 60 gr
eggs 4 pieces
kefir 2 cups
honey 3 spoons

Layout for dry and liquid:

rye flour - about 520 grams
liquid APPROX. 60 + 200-300 (60x4 or 50x4 the exact volume of one egg is unknown) +480 (thick) +35 (thick) = 775-875 ml. - something very cool turns out for 520 grams of flour too liquid

You need to try and watch the consistency of the dough, at least half a portion
It is advisable to clarify the amount of ingredients in the bread recipe

The dough turns out to be very soft, but not liquid (as if on soft cookies - you can't roll it out, but not a cake either). Kneading with hands, sticks to hands.

[very soft but not liquid]

The dough turns out very soft but not liquid (as if on soft cookies - you can't roll it out, but not a cupcake either). Kneading with hands, sticks to hands.

It is clear now.Then you will have to focus on these indicators and independently regulate the amount of liquid and flour.
I would go the flour-to-liquid path. I put all the liquid ingredients in a bowl and then gradually added flour, stirring the dough - until the dough was as described "very soft but not runny" Then the amount of rye flour will not be equal to the recipe, but how much the liquid will take.
The amount of liquid in fact will depend on the density of kefir, the volume of eggs, honey ...

Rye dough will always be sticky, this is the property of rye flour

[it's already a cupcake]

Oh, I didn't even pay attention to the eggs) it's already a cupcake)

Well, in gluten-free baked goods and breads, everything looks like muffins Unsweetened muffins with soda / baking powder

Tell me, please, for beginners: knead the dough with your hands, and then bake in a bread machine on the "baking" mode?
And yet, nowhere can I find "comrades-in-arms" on the model of the Silver Crest SBB850A1 bread machine. There I was faced with the "gluten-free bread" regime, is it possible to bake rye bread in it?

Yes, all the more I used flour made in Israel - it can take more / less liquid. And the kefir was home-made - thick enough, but not so as to eat with a spoon, and eggs are also more / less. It could be laid out with a spoon, that is, it can be put into a spoon calmly without effort, but it is already dough, it does not pour from the spoon (after all, it was not a writer who wrote the Chukchi)

I can not find "associates" on the model of the Silver Crest SBB850A1 bread maker

Not all bread can be baked in a x / oven! Even on Rye mode!

This bread contains baking soda and leavening agent and is not equal to yeast and leaven!
These additives only loosen the dough and make it possible to become crumbly. And such dough is not subject to long-term proofing!
Kneading and immediately baking! It's like baking a cupcake!

Therefore, it is better to bake such bread in a x / oven on the Baking mode, in the Baking multicooker, in the oven.

There is a section on the forum Operation of x / stoves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=21;sa=expand;sesc=68d6cc120fe146e845e011ef46bfdd6b#21 we search there, or start our own topic and wait for feedback

(after all, it was not a writer who wrote the Chukchi)

I have already made the layout of the "flour into liquid" dough above, gave an explanation

Yes, I just baked on baking and not an hour as a program, but 45 minutes, but my tins are tiny, I made sure that they did not burn out. I just didn't want to heat up the oven because of these 2 loaves. It prevented me to say more precisely such a thing as some kind of bread without kneading, such a loop of chtoli - just in case, I will give a link to it - a very convenient thing 🔗

Added on Tuesday 15 March 2016 12:54 PM

Oh Admin - thanks, I didn't notice

it is better to bake such bread in a x / oven on the Baking mode, in the Baking multicooker, in the oven.

Thanks for the clarification, I'll try

Need to try...

I always believed that baking powder is soda + lemon. Therefore, I freely converted the soda to baking powder and vice versa.
The recipe includes both. Puzzled. Maybe get by with one soda?

I read somewhere that they work differently at different stages more accurately. At least the recipe had this and that

nowhere can I find "associates" on the model of the Silver Crest SBB850A1 bread maker

There are such! I have not tried gluten-free, and I bake all the others without problems according to recipes for other bread makers. I bake soda bread (from yeast, unfortunately, heartburn, but I haven't been able to use sourdough yet) on the 12th "baking" mode. I tried it a couple of times on the 5th "turbo mode", it also turned out interestingly, but a completely different consistency. Rye is unlikely to work on it, but wheat is not bad.

Especially for Marina. I made myself a plate-translation of programs, printed it out the size of a pass, laminated it and attached it next to the X / P, now I don't think about which button to press and after what time to expect the "product":

BAKERY PROGRAMS
1. Regular Regular 3-15
2. French French 3-25
3. Whole Wheat Whole Grain 3-35
4. Sweet Sweet pastries 3-10
5. Super Rapid Turbo 1-20
6. Dough Yeast dough 1-50
7. Pasta Dumpling dough 0-15
8. Buttermilk Bread Bread with yoghurt 3-30
9. Gluten Free Gluten Free 3-55
10. Cake Cupcake 1-40
11. Jam Jam 1-20
12. Bake Baking 1-00

So far, my only complaint about X / P is why they drove my most used program to the 12th button!

Girls, is honey indicated in teaspoons? I have a thick fireweed.

I'm coming to you with a report.
The bread is tasty but more reminiscent of cake in taste and structure.
Kneading in a bread maker.
She baked for the first time on the program Baking in HB.

The bread is delicious but more reminiscent of cake in taste and texture

That's right! Gluten-free bread cannot be compared to wheat, rye yeast bread. Here, instead of yeast, baking powder and soda work and loosen the dough. Moreover, something needs to be put in order to glue the mass, instead of gluten.

The portion was changed under HB.
3 tbsp. rye flour (445 g)
1.5 tsp. baking powder (7 g)
3/4 tsp soda (3 g)
2 tbsp. l. sugar (30 g)
2 tbsp. l. butter (45 g)

1.5 tbsp. kefir (I replaced it with sour cream and soy milk)
3 chicken eggs (85 g quail eggs + 84 g lly egg)

[Olesya]

The bread is tasty but more reminiscent of cake in taste and structure.

Olesya, try this recipe, it doesn't look like a cupcake at all.
(to be honest, I don't understand why there are eggs in bread, but this is the author's business)

Gray Soda Bread (Pizza Maker Princess 115000) (Podmosvichka)

[RepeShock]

RepeShock, Thank you. I am looking for pure rye bread

(honestly, I don't understand why there are eggs in bread, but this is the author's business)

Eggs are added to bind the rye flour as it is gluten free to the right degree. It is possible that the author is satisfied with this option for replacing gluten, or the lack of knowledge about replacement. This is a real deal
The main thing is that the bread is made from rye flour, which is very important for gluten-free baking.

Well, there are different kinds of bread and there is on the forum - we choose and bake

[Admin]

AdminFor some reason, your link to the section Operation x / p does not open, reports an error

[Olesya]

Eggs are added to bind rye flour

As you can see from other recipes, rye flour binds well anyway.
With eggs, it's anything you want, but not bread, IMHO.

And so, yes, I already wrote above that this is the author's business. But there is no cut, it is difficult to understand what happens there in the end

Posted on Friday 18 Mar 2016 11:21 AM

RepeShock, thanks.

Olesya, you are welcome

[Admin]

AdminFor some reason, your link to the Operation section of x / p does not open, reports an error

Open the forum MENU https://Mcooker-enn.tomathouse.com/index.php@option=com_smf and find the section BAKERY - SELECT and OPERATION and click on it, and then look for what you need.

Alycha thanks for the recipe. Delicious.
I'm waiting for new recipes.
I think it can be made in a cupcake pan.
The kids will be going to school with cupcakes.

To health

[Ella Alycha]

I baked half a portion yesterday. For some reason, it did not turn out to be such a dark color. Tasty, but for me it's still a rye cake, but very tasty! The color is like bread, heavy, slightly damp (like rye), and when you bite, tenderness itself! This morning with coffee, butter with cheese on top, well, very sincere! I added fennel and caraway seeds to the dough, another gag, it was cool - I ground the dried orange peels (1.5 h / l). The dough turned out to be viscous like on a cake, you definitely can't knead it with your hands, I didn't add flour, maybe the eggs were large. Baked in a bread pan, the dough rose gorgeous, more than 2 times, the roof was torn from above, like on a cupcake.


Ella Alycha, Thank you !

[win-tat]

win-tathow cute! Thanks for the cutter

[Irina]

Irina, Thank you! Really very unusual taste, and the aroma was when baking! But for me it is still dessert bread.

[Tanyusha]

But for me it's still dessert bread

Tanyusha, very beautiful bread And crumb!

To the health of the girls

[Tanechka Admin,]

Tanechka Admin, thanks for the praise, doubly pleasant, as from a bread guru!

I baked half a portion yesterday.

Tatyana, did you give honey or sugar? how much?

Honey (liquid) 1.5 tbsp / l spoon was added to the dough. When baked, honey gives an excellent reaction with soda, loosening the dough greatly, and if you consider that there is only rye flour, then this is exactly what you need.

Honey (liquid) 1.5 tbsp / l spoon was added to the dough. When baked, honey gives an excellent reaction with soda, loosening the dough greatly, and if you consider that there is only rye flour, then this is exactly what you need.

Thank you Tatyana for a quick response.

Your cake-bread structure is good.

Thanks again for the recipe.
Baked in a slow cooker. The time is longer than the oven 50 m on one side and 20 m on the other

Glad that I liked it, bakes for health.