Gingerbread man made of wheat-rye flour (master class)

[teara]

teara, yesterday I got the same as in your post in the photo

The whole point was that in my oven, the instructions said (upon careful reading) that if rye flour is present in the bread, then we pour it first into the water. And for such breads there is a program called "Borodino bread", which, after kneading for 30 minutes, simply stands and waits for the flour to swell. I was confused by the fact that I used to bake all wheat-rye breads on the main prog. And this is a new oven. I read the instructions for the first time, but I didn't make any conclusions. So I screwed up for 2 weeks. Now everything fell into place. Thank you all for your participation.

With a scrupulous reading of all kinds of messages and forum threads, including a topic regarding my oven model, I baked this one. Recipe for a master class, pressed yeast, a little less than 2 g per 100 g. Program "Borodino bread". Thanks to Admin for help and advice.

Excellent bread turned out - lesson learned successfully

And if both rye and wheat flour are whole-grain (Shugarovskaya), which program should you put? I have already tried to bake milk on wheat - I did not go up to the main one, wheat-rye on dietary (Panasik) - the roof fell ...

Excellent bread turned out

Thank you

And if both rye and wheat flour are whole-grain (Shugarovskaya), which program should you put?

The instructions for your stove say the same. You, according to the terminology from the instructions [see. C 14, 🔗], "Whole flour" and "Rye flour", it is obvious that baking products from such flour using the baking technology intended for high-gluten wheat flour of the highest grades is meaningless precisely because of the differences in the physical properties and chemical composition of a particular flour.

And if both rye and wheat flour are whole grain

I can't say anything about Panasonic (he has his own dances with tambourines), and whole grain flour behaves well when kneading and baking. Only can take a little more liquid, you need to monitor this Whole grain flour gingerbread man. Master Class

[OgneLo]

OgneLo, and therefore pushed on a dietary regimen. But it looks like I missed a little - I had to French, although ... on the crumb - everything rose and baked perfectly, so that's enough ...
Another question - well, suddenly, who is in the subject ... girls, no one knows what is the composition of rye flour "once and kvass"? It is written - 100% rye flour, but the taste of bread with its use is simply awesome! I was already killed to look for a replacement, because in our city it disappeared, the platypus also took it off the market, and the one I bought in ATAK was infected with bugs. There is a suspicion that some kind of additive, but here's what ...
I would not rock the boat - but my nephew simply dies on bread from this flour - instead of a cake he eats and does not give parents !!!

[bakery peeled]

What is the composition of rye flour "once and kvass"? Written - 100% rye flour

she is rye flour bakery peeled GOST, not Rye flour whole-ground TU.
For reference:

Bakery rye flour, depending on the quality, is divided into grades:
- seeded;
- peeled;
- wallpaper;
- special.

[OgneLo]

OgneLo, I know that it is rough !!! I’m just trying to find a replacement ... I’ve already tried a magician and a falconer, and poods and a garnet - everything is not right !!! Somewhere it flashed that there was added molasses like that - but I put it in anyway, the result is still not the same ... so I am suffering ... well, what else could they have added there ??

garnet

can be different, you need to watch what you buy.

Somewhere it flashed that there was added molasses type

if only rye malt ...

Alternatively, try adding some rye malt to your baked goods (it will add a sweet flavor)

[Marina ま り な]

Marina ま り な, I took a bakery (which is on top), I add rye malt extract and maltose syrup. That is why I say - I broke the whole block ... The consistency of the crumb of bread made from flour "once and kvass" resembles a hearth table, the taste is not sour and not sweet, there is simply nothing to compare with ... but very tasty ...

Admin, dear, your experience and advice is invaluable! I ask for one more piece of advice. Maybe I'm writing on the wrong topic, but
in others I did not find it. An old Hitachi NV-V301 works for me. This is, let's say, by the way.)) Vopos: I bake black bread on homemade rye sourdough. Requirements for the quality of the density of the kolobok must be observed like yeast or not? I use about 1 part of rye wallpaper and 2-1.5 parts of premium wheat or bakery flour.

[Irene]

Irene, a good and durable bread maker I have a model 303 from a century ago

If there is more wheat flour, then the kolobok will be like a wheat-rye kolobok.
According to the recipe "I use about 1 part rye wallpaper and 2 -1.5 parts of premium wheat or bakery flour" - this is a wheat-rye bun.

Yes, for a bread machine, the rules remain unchanged in the part of the bun, for yeast and for sourdough.

Thank you )
I am trying to understand the ratio of rye sourdough and flour so that the bread is porous and not heavy. The last time I baked it according to a recipe from the forum, where the sourdough was 300g, rye and wheat flour, respectively, 150 and 200g, water 200ml. I had to add wheat flour to a good kolobok. As a result, the bread was baked, it was tasty, but heavy. Maybe not all of the water needs to be poured at once?

Maybe not all of the water needs to be poured at once?

It is more convenient to go according to the principle "flour in water", the kneading will be more even

Admin, I always do this, but the last time I had to add a lot of flour

Well, nothing terrible happened. This means that initially the flour moisture was high, or the calculation of the moisture content in the sourdough was incorrect, and so on ... In any case, the benchmark for us is the quality of the dough, its readiness for baking. For this we have a "bun rule" for a bread machine.

It is possible not to observe the bun in the oven. There will help out under or form, depending on the softness of the dough.