Pakat
Rye butter bread
Category: Yeast bread

Ingredients
Rye flour
rye flour dark (rye with bran) 3/4 cup
Bread flour
rye flour light (seeded rye flour) 2 1/2 cups
Warm water
replaced with sour milk 7/8 cup
Salt 1 1/2 tsp
Brown sugar
- regular white,
added molasses 2 tbsp. l.
Butter
soft margarine Imperial 2 tbsp. l.
Dry yeast 2 tsp
Cumin
did not put 2 tsp.
Cocoa powder 1 1/2 tsp
1/2 cup sour cream
Molasses 1 1/2 tbsp l.
- 2 tbsp. l.
Panifarin 1 1/2 tbsp. l. gluten, added a kolobok ...
Cooking method

Regular measuring cup - 1 cap - 240 ml.

Panasonic rye mode.

Note
I found a hamazinchik, where there is almost everything for baking, except for rye additives (unfortunately), they bring it home, I ordered it, I excrement the taper ...
Based on the recipe from MaKosh that GruSha published - https://Mcooker-enn.tomathouse.com/in...f&Itemid=115&topic=4126.0 my changes are highlighted in red ...
It turned out very tasty, lush bread.
Pakat
We continue our games ...
Refining the recipe, by grams and milesmetersliters ...

Pure rye butter bread

210 ml serum
380 grams rye flour light (seeded rye flour)
100 grams rye flour dark (rye with bran)
2 tsp cumin - didn't put
1 1/2 tsp salt
2 tbsp. l. soft margarine Imperial
1 Art. l. Sahara
1 1/2 tsp cocoa powder didn't put
1/2 cup sour cream
2 tbsp. l. molasses
2 tsp yeast
1 1/2 tbsp. l. gluten (panifarin), added on a kolobok ...

Regular measuring cup - 1 cap - 240 ml.
Panasonic rye mode.

Again, delicious, tall, fluffy bread.
There is no photo and will not be ...
Elena Bo
Without Panifarin (ended temporarily), cocoa powder, on water, with Agram, with leavened wort and with bran instead of rye with bran. Peeled rye flour.

Rye butter bread

What is superfluous in my opinion is sour cream. The pungency disappears and it seems that there is little salt and sourness. The crumb is tender and crumbles a little (bran always gives this effect). It does not harden for a long time.

I baked like this:
2 tsp yeast
325 gr. peeled rye flour
80 gr. bran ("3 kinds")
1.5 tsp. salt
20 gr. margarine
70 gr. sour cream
Agram 1 tsp
Kvass wort concentrate 25g. + 45g syrup. dilute in warm water.
Water 210 ml.
If there is Panifarin 2 tbsp. l.

I think sour cream is superfluous here, the taste of real rye is killed.
Gasha
Elena Bo, and then what to plump in the dough instead of sour cream? And margarine still confuses me ... If bread is called butter, then butter or cream suggests itself ...
Elena Bo
Instead of margarine, vegetable oil.
Gal, try it with sour cream, suddenly you will like it. This I love sour.
Pakat
And finally about the weather: "A cloudless sky over the whole of Spain" ...

Pure rye butter bread

240 ml serum
380 grams rye flour light (seeded rye flour)
100 grams rye flour dark (rye with bran)
1 1/2 tsp salt
4 Art. l. soft margarine Imperial = 50 grams
1/2 cup sour cream did not put (Lena, hello!)
2.5 Art. l. molasses
2 tsp yeast
1 1/2 tbsp. l. gluten (panifarin), added on a kolobok ...

Panasonic rye mode.

The bread is tasty, slightly lower than the previous one - 17 cm, denser.
Next I will bake in water, add coriander and change the flour proportions 1: 1 ...
I love our plans huge
Gasha
Pakat, Pash, I want to try to put your bread tomorrow ... The question arose: why not put sugar at all?
Pakat
Gasha, either sugar, or molasses, see options, it's all sweets ...
Zvezda askony
Guard!!!!!!!!!!!!!!!!!!!
I put everything according to the recipe. Flour 380 g (completely rye) +110 ml sour cream + 210 ml liquid.
Now I looked in ... and gasped. What a bun is there. the workaholic Panasonic has cheerfully interfered with practically dry ingredients.
thumped 110 ml of kefir and 290 ml of water.
It began to resemble something close. But the stove is proofing.
Full guard
the mode is rye - the remaining time is 2 hours 35 minutes
What to do?
Start a new one?
Pakat
Zvezda askony, but where do you go, start it over, don't throw it away ...
And next time, you will control the bun, from the very beginning, maybe you will even help him, the bread is heavy ...
Zvezda askony
Quote: Pakat

Zvezda askony, but where do you go, start it over, don't throw it away ...
And next time, you will control the bun, from the very beginning, maybe you will even help him, the bread is heavy ...
Thank you!
Now I'll go and restart.
And what kind of bun should it turn out?
Pakat
My bun was round, maybe a little more sticky than wheat buns ...
Zvezda askony
Now I have got something similar to kos halva.
quite plastic
Lies evenly rammed on the proofer
Maybe it makes sense to let him part and try to bake?
Or restart and let it interfere with a new one? and then to temper and bake by hand?
Yes, according to the last option, how long is the proofing and baking?
Pakat
If it’s a normal bun, you look at the standing time, I don’t know the cycle of your stove, if necessary, you let it rise, with a pause, or in another way ... It should increase, approximately twice ...
Zvezda askony
Quote: Pakat

If it’s a normal bun, you look at the standing time, I don’t know the cycle of your stove, if necessary, you let it rise, with a pause, or in another way ... It should increase, approximately twice ...
Kolobok is not there!
There, in the image of baked plastic dough, in half a bucket - according to the frame, I level it - according to the shape of the oven.
that is, it is now an even brick.
I will wait what happens
If it doesn't work out, I'll think about what to do with it.
I will definitely report what will come out.
What is in the bucket now is very embarrassing.
I'm afraid to load the bread maker.
In any case, I will try this recipe only on KM, if I have it.
I would like to understand why it happened
What did I do wrong ??
Why is the dough dry and completely crumbly?
Pakat
How did you measure out flour and liquids, how much did you take?
Read the recipe carefully, I have 480 grams of flour, 240 milliliters of liquid, you have 380 grams, 210 + 110 sour cream and dry ...
Read about the kolobok and control it from the beginning ...
Zvezda askony
Quote: Pakat

How did you measure out flour and liquids, how much did you take?
Read the recipe carefully, I have 480 grams of flour, 240 milliliters of liquid, you have 380 grams, 210 + 110 sour cream and dry ...
Read about the kolobok and control it from the beginning ...
I measured everything on the scales. Liquid and sour cream in a measuring cup to the stove.
The total amount of flour 380 g + sand + salt + a table spoon of agram
Water 210 (by prescription + 110 kefir + 290 water
And the kolobok didn't get it !!!!!!!
Pakat
Quote: Zvezda Askony

Guard!!!!!!!!!!!!!!!!!!!
I put everything according to the recipe. Flour 380 g (completely rye) +110 ml sour cream + 210 ml liquid.
Now I looked in ... and gasped. What kind of bun is there. the workaholic Panasonic has cheerfully interfered with practically dry ingredients.
thumped 110 ml of kefir and 290 ml of water.
It began to resemble something close.
For 380 grams of flour, 320 liquid and dry, something wrong with you should be like plasticine, and you need to add panifarin and flour ...
And if you still thumped 110 ml of kefir and 290 ml of water, that is, 400 liquid, then this is generally a liquid slurry ...
Zvezda askony
Alas! Nothing succeeded
The brick is honestly crusty and truncated!
Apparently this recipe is for more experienced bakers, or something is not written in the recipe, something that is important and what the gurus already know
Zvezda askony
Quote: Pakat

For 380 grams of flour, 320 liquid and dry, something wrong with you should be like plasticine, and you need to add panifarin and flour ...
And if you still thumped 110 ml of kefir and 290 ml of water, i.e. 400 liquid, then this is generally a liquid slurry ...
For 380 grams of flour
liquids 210 + 110 kefir + 290 water
2 tsp yeast
2 tablespoons of butter
prescription agram
instead of molasses honey
everything else is prescription
minus the missing panifarin
It turned out like shortbread dough, only now it easily crumbles like sand.
Where would this thing be used?
While I put it in a saucepan, since I need to make bread for tomorrow, it doesn't matter, the bread is over
It's a shame, wasted time, products and such a disappointing result
And for the first time so complete ...
So that nothing at all
It was dense, but edible.
And here here
Zvezda askony

Shame on my gray head
I messed up the bags at night
and instead of rye flour, poured ... buckwheat!
It seemed to me that the smell was painfully familiar, but I could not understand why !!!!!
now buckwheat is drying, it will go for crackers, if it works out of course
and in a couple of times I'll try creamy
I apologize for the libel
This is not a recipe
these are the little knobs and little eyes of the horse
Aaleks
I have a Panasonic 2501, and so the question is, in the recipe for rye (and in general for all recipes) at the beginning of the yeast, etc. Although I read here and many people first pour water, then yeast? How correct all the same.
Vanya28
Quote: Aaleks

I have a Panasonic 2501, and so the question is, in the recipe for rye (and in general for all recipes) at the beginning of the yeast, etc. Although I read here and many first pour water, then yeast? How correct it is.

Bread will work in both cases. You can only pay attention to the seal of the agitator shaft in the bucket, it is not eternal and you can reduce the likelihood of its leakage by adding water last.
Alizjana
Thanks for the recipe! Delicious bread !!
Fallucho3
for the first time I see creamy bread ... bliiin, I urgently need to try

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