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Swedish night bread "Lenivka" (without kneading) (page 7)

valgurenko
Trishka, Ksyusha, thank you very much for the bread recipe. It's not the first time I've baked it, everyone at home really likes it, and now I also want to try it with rye flour. We also love rye bread.

Swedish night bread Lenivka (without kneading)

My form is ceramic, I cover it with baking paper, I don't grease it with anything. My form fits 1.5 doses.
Trishka
valgurenko, Valya, what a fluffy bread, I'm glad that I liked the recipe, thank you for your feedback and trust!
Yuri75
Second try ....
Swedish night bread Lenivka (without kneading)
Swedish night bread Lenivka (without kneading)
In the morning I was kneading ... The dough stood, only 6 hours ... It rose well, but the donkey when baking ...
Next time, two days later, I will make even more flour and last, 12 hours ...
zvezda
Yuri, class !! You have such a crispy, appetizing turned out! Did you add more flour to this one? What is your flour?
Yuri75
The usual most ... ours, Volgograd "Sarepta mill" ... VS ... Everything else that is sold, either frank G ... or big money ... I have this flour, even with rye 1/4 I interfere and make ordinary bread in HP ... From one "tower" ... I don't like it, in short ...
Light
Quote: Yuri75
bread maker (horror) without a measuring glass ... And the fact that she did not get bread
All ingredients are only through the scales.
No measuring cups.
And for KhP, and for the oven, and for MV (only biscuits were baked in it).
Yuri75
Girls, you will bring up a stable inferiority complex in me in such a way. I thought now: my silicone sticks, it doesn’t go according to the recipe, I don’t use weights and, by the way, the electronic scales are broken.




"There lived a virgin in Byzantium, whom someone wished evil and cast a curse on her. Wherever the damned went, misfortune swirled over her head. As soon as she took a candle in her hands, the candle went out. As soon as she stroked the puppy, he died. Bird, that which pecked from her hand fell to the ground. In the houses where she went, children were dying. The city was filled with darkness and devastation .... Devastation and darkness ... "
Light
Quote: Yuri75
my silicone sticks
And the silicone won't stick.
Trishka
Yuri75, but I like the bread, but the fact that the opal, on the contrary, may have stopped ???
Yuri75
Quote: Trishka
maybe the other way around?
I also liked it.I didn’t try it at night, there were pancakes in the morning, but now, at lunch, I went right fine
And it seems to me that the dough has fallen, just because of what needs to be made even thicker, but at the expense of the holding time ... well, I don’t know, in the refrigerator, so that it will stand for 6 hours ... Unlikely On the contrary, I like more sour dough
In general, I continue the experiment
Trishka
Quote: Yuri75
I continue the experiment
We are waiting for the results
Caramelle
Trishka, Ksyusha, thank you for an easy and wonderful recipe! Very easy and very tasty! I did everything exactly according to the recipe. Only next time I'll put a little more salt - 1 tsp. with a slide. Baked in a rectangular shape Ikea - oven 180 degrees "top and bottom" (without convection) -45 min plus at the end of 200 degrees convection for 2-3 minutes - so that the top is fried. Instead of seeds, I added black sesame and flaxseed.
Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)
Trishka
Caramelle, Svetlana, bread, I'm glad I liked it!
helenanik
Ksyusha, thanks a lot for the recipe! Very tasty, kneaded 1.5 norms in ninza in 26 seconds, baked in an aluminum mold:
Swedish night bread Lenivka (without kneading)
mamusi
Trishka, Ksyusha, I'll try this beauty too. One of these days, we'll finish the bread that I'm baking now.
Thanks for the recipe!)
Trishka
Girls, thanks for your attention to the recipe!
helenanik, Helen, I'm glad that I liked the bread, handsome!
mamusi, Ritul, try it, maybe you will like it!
Yuri75
Hello everyone!
I am responsible for the third approach to the projectile
What I did: I mixed it in a bucket from HP and put it in the refrigerator right in it. Then, on the "baking" mode for 1 hour.
It turned out very good.delicious! The crumb is perfect. And the top failed again !!! Well, the crust is the same as in the oven, of course, it did not work
Swedish night bread Lenivka (without kneading)





Although, a collapsed roof is only a cosmetic defect .... I have noticed for a long time: the "worse" the bread from my HP, the tastier it is




"Terrible on the face - kind inside"




Thoughts aloud: the bread maker is good, but the bread molds for the oven, I need to buy again ...
Trishka
Quote: Yuri75
the bread maker is good,
But the oven is better, but how did you change the recipe?
Yuri75
Quote: Trishka
and how did you change the recipe?
Yes. As I said, there is much more flour ...




And, this time, there was dough in the refrigerator, hours 10-11 ...
Trishka
And is it much different in taste?
Yuri75
To taste - not more likely, in consistency The most important thing is that I like my beloved




Now, if you put a relatively scientific basis under all this .... Yeast, I think, does not consist of one "pure" population ... more persistent work in the cold ... this is where the "rubberiness" and characteristic taste appear sour dough ...
Trishka
It is clear, the most important thing is to find your taste!
Irinap
Yuri, can you have thermonuclear yeast? If you reduce them a little?
Yuri75
Damn, my second HP is living out its age (the first is 3 years old and the second is already up to this date), in front of it, for 1.5 years, I baked bread in the oven, since there was no edible bread ... we had such a period .. So, all this time, I have been changing something, trying ... For the life of me - I have never received the same bread (or whatever suits my beloved)




Quote: Irinap
can you have thermonuclear yeast?
Did you think so because of the pale crust?
Irinap
Quote: Yuri75
Did you think so because of the pale crust?
because of the failed
Light
Quote: Yuri75
Did you think so because of the pale crust?
Yuri, well, yeast does not affect the color of the crust.
I bake bread in the oven for myself, everything is fine.
As soon as the job is sure to "fried" it turns out.
One recipe (no thermometer).
Yuri75
Quote: Glow
Yuri, yeast doesn't affect the crust color
Why? If the yeast is thermonuclear, as Irina and I spoke about, I shifted it, they won back quickly and died, the dough became very sour ... This is exactly the effect that will turn out - a pale crust
And with trembling ... we must try to reduce




By the way, Pacmaya yeast ... I don't use any "super" and "turbo" ... And if in our muhosransk, you could buy ordinary "raw" yeast, then, definitely, I would use them ...
Light
I didn't know that.
I have dry ones.
Friendship didn't work out with fresh people.
You forget to get it out of the freezer, it either molds or dries up in the fridge.
Yuri75
Quote: Glow
refrigerated or moldy or dry out
Sadness .... I think I would not have had time, neither the one nor the other ... In a day, stable cork 700 gr. baked ... And if right after purchase, cut into cubes, and then into the freezer?




So ... we consulted and I decided: In 2 days, as this crust will end, I will do the 4th approach ... I will reduce the amount of yeast by half of the initial amount, the holding time in the refrigerator is 10 hours, flour, definitely more than in the original recipe, I will bake in the oven ...
Light
Quote: Yuri75
And if immediately, after purchase, cut into cubes, and then into the freezer?
Dry from home brought 5 packs of 100 g.
Trishka
Quote: Yuri75
flour, definitely more
Can I ask you to weigh it? How much will it take in the end?
We are waiting for the tests ...
Yuri75
Quote: Trishka
Can I ask you to weigh it?
1. On "you" (I myself on "you" more on the machine, but in general - I do not like)
2. I can't weigh ... the scales are broken. I've already written. But I'll try the proportions Well, will it go in measuring cups and spoons from HP? Let me take water as in the original recipe, and I will notice the flour until the moment it seems to me that there is enough?




Quote: Glow
5 packs of 100 g.
Well, yes ... strategic stock
Caramelle
Quote: Glow
I have dry ones. Friendship didn't work out with fresh people. You forget to get it out of the freezer, it either molds or dries up in the fridge.
I somehow ground the fresh yeast with a small amount of flour (right with the handles), dried it and put it in a tightly closed jar in the refrigerator.So they can be stored for a long time! Moreover, I forgot that I have them, they just lay there for half a year - the first bread was baked on them, the second on dry ones from the store. Here, on dried fresh, even somehow more leaky and fluffy bread turned out.
helenanik
Ksyusha, baking without stopping - double portion:
Swedish night bread Lenivka (without kneading)
Yuri75
How do you do that ?! A?! And the top is humped, and fried, and the sides are light
Light
Quote: Yuri75
How do you do that ?! A?!
Yuri, oven probably.
helenanik
Yuri, I do it strictly according to Ksenia's recipe, double the norm, in an aluminum bread pan in a small tabletop oven for 65 minutes from the cold 180 degrees. You can probably take 5 minutes less time.
Yuri75
I have, either everything is pale, or everything is baked (toasted)
NataGrig
Trishka, thank you for such a simple recipe. Delicious! I baked 2 times, the first according to your recipe strictly, everything worked out great. The second time, I reduced the yeast by half (mine is dry), sugar 1 tsp. and added 2 more tablespoons of flour. After baking, it looks the same as the first one. I liked the taste more, because it does not smell like yeast. I can't insert a photo, I'll try to learn it next time. Not confusing and tasty.
helenanik
Quote: NataGrig
because it does not smell like yeast
NataGrig, but I do not smell of yeast at all (I have dry ones) and in the original version, a wonderful recipe
NataGrig
helenanik, so I say that the recipe is wonderful. After spending only 5 minutes on kneading, you get delicious bread. And I use the basic recipe and the idea of ​​such baking, you can create whatever you want. Thanks again to Ksyusha!
valgurenko
Trishka, KsyushaThank you again for the recipe. Today I baked bread with rye flour. Swedish night bread Lenivka (without kneading)
I took 1 part of rye flour and 2 parts of wheat. Added a spoonful of malt and a spoonful of apple cider vinegar, homemade, the rest of the recipe. On your advice, I left it warm for about an hour, and then put it in the refrigerator. There he spent a little less than 8 hours. And we already tasted it for lunch. I liked it very much. I will definitely repeat.
Trishka
What a disgrace, no notifications were sent to the mail, and here so many things have already been baked!

Quote: Yuri75
let's
Then let !
I would be grateful, even better in glasses, the recipe was originally in them!




helenanik, Lena, what bread, lovely sight!
And the double norm for which form?




Quote: elenanik
aluminum bread pan in a small
I read it later, but what size, otherwise I have two, which one to take?




Quote: NataGrig
next time I will try to learn. Not confusing and tasty.
I'll be waiting, thanks for the report and trust in the recipe!




Quote: valgurenko

Trishka, KsyushaThank you again for the recipe. Today I baked bread with rye flour. Swedish night bread Lenivka (without kneading)
I took 1 part of rye flour and 2 parts of wheat. Added a spoonful of malt and a spoonful of apple cider vinegar, homemade, the rest of the recipe. On your advice, I left it warm for about an hour, and then put it in the refrigerator. There he spent a little less than 8 hours. And we already tasted it for lunch. I liked it very much. I will definitely repeat.
Thanks for the experience with rye flour, I have not baked this yet.
We must also conjure, the bread is very nice!
Mirabel
Ksyusha, I also tried this bread, along with a new form.
I took one and a half servings and 15 grams of fresh yeast. This is a bit too much .. because you could smell them and a small problem is that a beautiful roof did not work out, because the dough rested against the film, which covered the mold.
But still very, very tasty and not at all confusing. I flew away at breakfast, it says something
KsyushaThank you very much for the awesome recipe!
aaa baked in the Kalorik stove. Whoever has this is the bread made for our oven
next time I will reduce the yeast to 12 grams, aaa can take one rate in total, the tests continue
mamusi
Trishka, Ksyusha, I also put it on at 13 o'clock. I will bake at night looking.
I have this: 1 part white flour
1 part wheat flour
1 part peeled rye flour.
Serum. Yeast 0.5 tsp.
I will report.
Trishka
Girls, thanks!
I'm glad I liked the bread!
Ritul, I'm waiting!
Irinap
And I baked today such as mamusi, just not whey, but water + 1 dessert spoon of old fermented baked milk.
The smell was like butter. Wonderful shape, view, etc. ... Pekla in L7 in HP Panasonic

In principle, I have baked it like this more than once before, this time I applied the technology of this bread - right into the mold. I was afraid, but everything turned out just fine.
mamusi
And I'm going to bake in the Redmond Multicooker 02. I forgot to say.
I already have it in the multicooker bowl. In a refrigerator.
I don’t know how long. Is 1 hour enough? I bake my Borodinsky bread for 1 hour in it. With a coup
Trishka
I think an hour is enough!
helenanik
Quote: Trishka
and what size, otherwise I have two of them, which one to take?
Ksyusha, from me, in my opinion, L10 (I also took 2: one is exactly L11, and the second is somewhere nearby), 21x10, height 11.5 cm

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