LanaG
Alycha, thanks for the recipe.
Today I did it with some changes (based on the presence of a house)
Now it is cooling down, but the children have already "spoiled" the view, the barrels have been broken off)))) Very tasty!
Alycha
To health
Albina
Ellainterested in bread 🔗
I read all the reviews. And how did you achieve such a black color?
LanaG
Albina, I can get in Nothing extra, it's dark in itself from rye flour and honey (I think)
Alycha
Yes honey and rye flour did their thing blacke business
Tumanchik
Girls, I read the whole topic. As far as I understand, giving up starter cultures and switching to soda is associated with health problems or coming to a healthy diet. But how, then, to explain the use of honey? After all, it has long been proven that heating honey above 40 degrees is very harmful? I'm not out of harm. It's important to me.
Alycha
I actually have a sample of a recipe that can be made in an hour and so that it fits on sandwiches (does not crumble). This is if in the middle of the week you need bread and time for sourdough yeast ... no. I leave for work before 7 and return at 7 pm. I usually bake challah and black bread and ice cream on weekends. But there are punctures. Of course, you can buy it, but homemade bread will not replace anything.
Tumanchik
Quote: Alycha
This is if in the middle of the week you need bread and time for sourdough yeast ... no. I leave for work before 7 and return at 7 pm. I usually bake challah and black bread and ice cream on weekends. But there are punctures. Of course, you can buy it, but homemade bread will not replace anything.
understood
Admin
Quote: Tumanchik

Girls, I read the whole topic. As far as I understand, giving up starter cultures and switching to soda is associated with health problems or coming to a healthy diet. But how, then, to explain the use of honey? After all, it has long been proven that heating honey above 40 degrees is very harmful? I'm not out of harm. It's important to me.

Ira, it's just a complete ambush here
Recently I watched a program with the participation of a honey specialist. On the one hand, he broadcasts about the harmfulness of heating honey, on the other hand, he advises to bake bread on honey

And the eternal question: what about the Russian ancestors, who instead of sugar (which then did not know at all) used honey everywhere - from drinks with heat treatment (mead), to languishing in the oven with various additives (cereals, bread, pastries)

For example, this dish is made with honey - it is even prepared by a specialist in Russian cuisine Maxim Syrnikov

Turnip "teriha" on honey (Admin)

Pure rye soda bread

The honey theme is certainly not for this theme .... just as a fact
I think everything should be in moderation. And the worst thing is low-quality honey.
Babovka
Quote: Tumanchik
But how, then, to explain the use of honey? After all, it has long been proven that heating honey above 40 degrees is very harmful? I'm not out of harm. It's important to me.
Tumanchik, the problem of honey in this recipe is easy to fix by replacing it with sugar)
replacing the products a little, I got lean non-allergic bread. Even my soy milk turned into kefir so that I could bake this bread.
The recipe was translated into 3 tbsp. Flour - ideal for a 25 cm dish, bread maker or multicooker.
LanaG
This time I replaced kefir with sour milk and took not 4 eggs, but 2 eggs + olive oil
win-tat
Quote: Albina

And how did you achieve such a black color?
Quote: LanaG

Albina, I can get in Nothing extra, it's dark in itself from rye flour and honey (I think)
Strange, I have both rye flour and honey, but the dark color did not work. I had a dark one when I added malt, but this is a different bread.
LanaG
win-tat, strange
Albina
Quote: win-tat
It's strange, I have both rye flour and honey, but the dark color did not work
That's why I asked.
Alycha
Maybe the flour is different?
Babovka
cooked the bread, this time in a cake pan.
Thanks again for the recipe
ninza
Ella, bookmarked the recipe.I will definitely bake it. Thank you.
Alycha
Thanks for attention
Babovka
Ella catch a prescription photo report. Yield 24 muffins

Pure rye soda bread
Alycha
Babovka
cooked this time without butter. It turned out delicious
Babovka
Alycha, bought new flour and 4 cups rye flour equals 600 grams. Increase the amount of liquid in the recipe?
Alycha
I would have looked at the test. Flour is different. But I think a couple of tablespoons of extra liquid will not hurt.
Babovka
Quote: Alycha
I would have looked at the test. Flour is different. But I think a couple of tablespoons of extra liquid will not hurt.

Alycha, flour left 520 grams (as flour was originally by weight -).
Part of the kefir was replaced with tomato juice. Delicious
Alycha
Now that's interesting - I'm talking about tomato juice. Thanks - I will definitely try
Duhka li
I baked bread today. Delicious. Although, rather, it's a cupcake. Of course, it was not without jambs. At first I did not find baking powder at home, I put only a teaspoon of baking soda for half a portion. As a result, it gave off a little soda, but perhaps I just mixed it badly. Then she overdid it a little with honey (viscous honey is not clear how it got off the spoon), the bread came out sweetish. Well, and the last "joint" - baked in a bread maker, my husband demanded bread immediately when ready, on the basis that "it smells delicious - come here." I had to pull it out right away and, of course, it fell apart. Therefore, there is no photo. And so - soft, fluffy and almost black. Many thanks to the author of the recipe and followers who provided valuable refinements. I will repeat unequivocally, it is too stress-free cooking. And I will try this technology for wheat flour.

Background: Recently, I got hooked on a "healthy" whole grain store-bought bread with sunflower seeds ("like" - because I don't really believe in the usefulness of store products). The bread looks like it's brewed with malt. I want to bake this myself, so I started looking for a recipe. This bread is definitely not the one. It tastes completely different. I will look further.

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