Andrei
This morning this bread was baked on the French bread program for more than 3 hours with a delay

My impressions - it was baked well, not wet, it didn't rise very much, but it tasted normal and a little rubbery ...

Is that how it should be?
Viki
And I didn't like this bread in the French mode, but on the main it turns out somehow fluffier for me.But this is exclusively for my taste, but about tastes, as they say ...
Celestine
Quote: Andrey

Yasnenko

Well, I tried buckwheat for the first time

We must try on the main mode, maybe it will turn out more fluffy

The crumb of properly spoiled bread resembles cotton wool, I will not say that it is very fluffy (i.e. airy). namely dense fluffy.
Sometimes it turns out rubbery, this is when I definitely add more water, mainly when experimenting
Andrei
I just got rubber and tight

And then it became less soft and very dense, but edible. I have not tried baking on the main mode yet.
Celestine
Just now I noticed that I wrote "spoiled" instead of "baked"
Quote: Andrey

I just got rubber and tight

And then it became less soft and very dense, but edible. I have not tried baking on the main mode yet.

A couple of spoons less water and the result will please
Lemira
Crochet, nothing happened as you wrote. Well, more precisely, how - I took my favorite recipe for rye bread on kvass, which I had baked more than once and tried to bake it the way you wrote it. All the time thinking, how can it turn out tastier than on whole grain, because it is just as tasty and baked well .. It turned out. tcho cannot. Instead of raising a hat, the roof turned out to be flat, and the bread itself was a little unbaked, although I did everything exactly as you recommended - it baked for an hour and 10 minutes.

Maybe the problem is that my baking mode is not set correctly? The fact is that if you bake a cake, then you definitely need to bake it for 20 minutes, or even half an hour. But then how is it that everything else is baked well? Riddle))

Olesha, thanks, let's try and bake in French
Crochet
Lemira, believe me, I am very sorry that you failed. The fact is that now this is the only way I bake rye, and there have not been any mistakes with it yet. It's a pity, of course ...: (I wanted the best, but it turned out as always ...: (As for buckwheat bread, I bake it on the "Main" mode. The only time was a little confusion ... but that's it ... trifles, baked buckwheat according to the recipe from Fugasca and received "something from space." He had a roof ... no, words cannot convey it, it was necessary to see. But the problem was only with the roof (and in the end, I it was not for an exhibition), everything else was at its best! By the way, in Temka "about baking rye bread, if there is no appropriate mode", there are a lot of different options, experiment, and you will definitely find for yourself what suits you! Good luck to you!
Tatiana A
Good day, everyone!
I tried to bake different breads in different modes and found for myself that it is best to bake bread in the mode for whole grain with heating
Good luck to all bakers !!!
Scarlet
Water had to be added.
The result is low and slightly damp bread, like unbaked bread I don't even want to repeat the recipe
Iriska
Quote: Krosh

Can I answer you? I also have Moulinex ... and so I chose the ideal mode for baking rye for myself (I tried all the options and combinations, and settled on this rye, it turns out just amazing (my opinion)).Here's what happened: kneading (without proofing) in the "Yeast dough" mode (aka "Pizza") + again the "Yeast dough" mode, only this time with proofing + baking (1 hour-1 hour 10 minutes).

Tell me pliz! And here we are talking only about rye bread or buckwheat too. I have a Mulya 5002. That is, I mean, is it possible to bake buckwheat bread according to this scheme. Yesterday I put buckwheat bread overnight according to this recipe:

305 ml water
0.5 tsp rast. oils
1 tsp Sahara
1.5 tsp. salt
2 tsp milk powder
360 g millet. flour
120 buckwheat flour
1.5 tsp. yeast

The bread turned out to be very low, but very tasty and not very pretty in appearance. Maybe the recipe is wrong. I changed it from a rustic recipe to Mulinex, but instead of rye flour I added buckwheat.
What setting should you bake buckwheat bread?
ViKySyA
Quote: Celestine

I found for myself the best option for buckwheat bread, may be useful to someone:

And I tried to make this recipe on water (I didn't have kefir and milk). That's just in the process ... But I see that the bun turns out to be beautiful and smellier ... I'll write it baked!
tereska
And I did it on milk (for some reason I had more liquid, but this is already trifles) and added sugar.
It tasted very much like buckwheat with milk and sugar, only dry and baked. one young lady, who does not like such porridge, did not like it, the rest thrashed on both cheeks. Now I think about broth ...
GemPink
Today I baked this very tasty bread with a light buckwheat aroma and did it in water, just like in the recipe. from gag - added sesame seeds to the dough and sprinkled the top with mime. Delicious !! and baked in the French bread mode. Thanks to the author !!
Wheat-buckwheat bread (Author Tatiana A)
Tanch
I did everything according to the prescription instructions, weighed it on an electronic scale, and measured everything clearly. And still the bread did not work out. It feels like there is not enough water. I made REGULAR WHITE BREAD, size XL, but instead of 600 g of wheat flour (baking) I added 500 g of wheat and 100 g of buckwheat flour. The bread did not rise, the top is uneven ... as they wrote "with a rose". I am almost sure that there is not enough water (for 600 g I added 360 ml of water), but how much is needed ??? Maybe someone already has a proven amount of water for such bread? Please share !!! Thanks in advance!!!
olga71
Hello TANCH !!! I have Moulinex XXL. For 400 ml of liquid, 100 g of buckwheat flour is obtained, 450 g of wheat. Based on this, I get a loaf in the whole bucket and the dome does not fall through. But on the advice of ROMA I always follow the bun, sometimes I sprinkle a tablespoon of flour. I also liked adding onions to this bread.
Tanch
thanks, but I have an oven without a window ... so I don’t know if it’s worth looking there ... and when is it not dangerous for bread to do? ... yes! And yet, I did it again, added more liquid, it turned out, though I was reinsured and added more yeast, so the bread came out right up to the lid and the top of the opening is flat ... but nothing ... in the next. just add a little less water compared to the last time and everything will be fine !!!
Admin
Quote: Tanch

thanks, but I have an oven without a window ... so I don't know if it's worth looking there ... and when is it not dangerous for bread to do? ..

Well worth a look and not dangerous! But only at the stage of kneading and proofing !!!
When baking, the lid must not be opened !!!

How else to control the bun?
Tanch
thank you, or even didn’t know that you could drop in ... we bought a stove in January, but I never watched it knead. And another question ... if the bun is not the right shape, but you need to immediately add water without stopping the oven, or vice versa, flour (depending on the bun)? if the mode is 4 hours, then how long before the end of baking it is no longer possible to open the oven? I baked it again, it is necessary to reduce the water a little more ... the bread itself is even, and the top is clear that the edges have fallen a little, and the middle is a little failed and not quite brown ...
olga71
Hello TANCH !!! I do this: I fall asleep all the ingredients and, without closing the lid, I follow the kolobok, then along the process, either flour or water.The gingerbread man is normal, I close the lid and do not climb until the end of the process ... It is more convenient for me, I, too, only at the beginning of training ...
lega
Quote: Tanch

And another question ... if the bun is not the right shape, but you need to immediately add water without stopping the oven, or vice versa, flour (depending on the bun)? if the mode is 4 hours, then how long before the end of baking it is no longer possible to open the oven?
The instructions on page 5 list all the programs. We look at the first line. Basic mode - temperature equalization 25-60 min. After 25 minutes after starting the program, you need to check whether the oven has started mixing or not (depending on the temperature in the apartment). If the mixing has started, then in 5-7 minutes control the bun. If there is no kneading, we wait another 35 minutes (the timer will show 3-00), the kneading will begin - 5-10 min-control of the kolobok. Baking starts when the timer is 50. Before baking, you can open the lid for the last time, you can quickly and accurately grease the roof and sprinkle with something. Do not be afraid! Everything will be fine!
Tanch
that is, when the timer has 50 minutes, then from this moment the oven cannot be opened - this is understandable ... Is it possible to open the oven when the bun is being raised? the dough won't fall off? ... thanks for the enlightenment !!!!
lega
Quote: Tanch

that is, when the timer has 50 minutes, then from this moment the oven cannot be opened - this is understandable ... Is it possible to open the oven when the bun is being raised? the dough won't fall off? ... thanks for the enlightenment !!!!
When the kolobok is being lifted after the last workout (on the timer 1 hour 30 min), then better do not open, but if you want to grease and sprinkle the ready-to-bake dough, there is simply no other way. You need to prepare everything in advance so as not to rush around the kitchen with the lid open, taking out grease and sprinkles, that is, the loss of heat in the bread maker should be minimal. The dough may fall off slightly if the milk or egg is too cold.
Tanch
here again I cannot guess with this water ... help !! how much water is needed, if 400g of wheat flour, 100g (or 120g) of rye and 100g (or 80g) of buckwheat ... When I added 360ml - not enough, completely knocked down and not raised ... 410-420 ml is a bit too much ... the top rises, and then falls a little inside ... and the edges are raised ... now I added 395 ml, somewhere it turned out like this, since the top is like a wall ... did not rise up at all so that roundness turned out ... I don't know anymore how much water to add !!!

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