Rye bread without wheat flour

Category: Yeast bread

Ingredients

Rye flour 400 g
Kefir 3.2% 100 ml
Water 150 ml
Salt 1.5 tsp. (dimensional)
Sugar 2 tbsp. l. (dimensional)
Olive oil 2 tbsp. l. (regular)
Dry yeast 1.5 tsp. (dimensional)

Cooking method

  • it turned out, of course, tight, but baked well. sifted flour (but then poured the rest into a bucket). I controlled the batch, but everything was mixed without my help. at the beginning of the last approach, she pulled out a knife and blinded a brick with her hands. after the end of baking, I left it warm for an hour. the appearance leaves much to be desired (after all, wheat flour does its job, even in small doses), but tasty - both the child and we ourselves eat with pleasure

Cooking program:

for whole grain (or with bran) - where first a half-hour warming up, medium size

Note

(for those who are allergic to wheat)

arini
Fugaska, good afternoon! Please tell me how bad your bread looks like? I didn't get it at all, although I did it on the 5-hour program for diet bread. The gingerbread man in the batch did not even try to form. But I did not add anything, because I did not understand why the dough was simply smeared with a spatula on the walls, and the spatula itself worked almost idle. I used a wooden spatula to slip the dough onto the oven blade, but she immediately smeared it on the walls again. Maybe there wasn't enough flour? I like it to my taste, but it's not at all different in beauty
fugaska
I also have to help the dough periodically, or rather, help the mixer to knead the dough
and the fact that it did not rise at all is absolutely normal, in theory, if you use a leaven, then it should rise (but I personally cannot experiment with the leaven in any way)
Pogremushka
I somehow baked rye bread according to this recipe. It was conceived to be 100% rye flour, but in the process of kneading the "kolobok" I added 3 tablespoons of 1st grade wheat. What happened! In the bucket, a terrible clay smear! I thought I wasn’t picking out this dough. I collected it with wet hands, formed a bun, put it on a baking sheet and put it in the oven to rise and bake. It turned out very tasty, although it is damp inside, but I cut it and made crackers, especially since all this was started for a one-year-old cub. Cool crackers came out to the cub - to scratch his teeth, to mom - to kill the worm :-)
By the way, after this experiment, the desire to knead rye flour dough in HP disappeared.
icetati
fugaska, please tell me what kind of bread maker do you have?
fugaska
Kenwood VM-256
icetati
fugaska, the child has an allergy to wheat and milk. Today we bought a Panasonic 255 stove, I tried your recipe for bread made from rye flour. I put everything strictly according to the recipe.
kefir 3,2% - 100 ml
water - 150 ml
olive oil - 2 tablespoons l. (regular)
rye flour - 400 gr
salt - 1.5 tsp. (dimensional)
sugar - 2 tbsp. l. (dimensional)
yeast - 1.5 tsp. (dimensional)
The bread is delicious, the crust is just super, but somehow it seems to me a little damp inside 🔗, especially from one side 🔗... Please tell me, as an experienced baker, what am I doing wrong, can I change something in the recipe ???
fugaska
After the second kneading, I take out the dough and form a brick with my hands - then I get a more or less uniform brick, but the moisture of the bread is the capriciousness of rye flour ... you need to catch exactly that consistency of the dough when the bread is evenly baked, and stick to it. with me it always "groping" happens, always in different ways.here, after all, it depends on the fat content and thickness of kefir, and on the flour itself ...
try to bake this bread a couple of times in a row and accurately record all observations - in principle, I did so
icetati
fugaska, I use bio kefir with a fat content of 3.2%.
And yet, in my case, what is needed:
1.Add or subtract volume of kifir or water?
2. "I take out the dough after the second kneading .." is it possible to open the oven? after all, the temperature at which the dough "wanders" changes and after the second - as I understand it before baking ?? Are you removing the stirring knife in this case or not?
fugaska
I would add a little flour, or you can reduce the liquid, better with water, and even better do it completely on kefir. and I always take out the knife after the second kneading - then there is only a small hole in the bread, and there is no need to pick out the stirrer from the finished bread. in general, this may not be done, but for aesthetic reasons I take out the mixer, because I often carry bread to my friends as a present, and about opening the lid or not, I’ll tell you so - when you make yeast dough, you still get it out of the warm place, put it on the table, form a loaf (pastry, pie, buns, etc.) and leave it "to reach" before baking. here and in the stove everything is the same! from a couple of minutes with the lid open while lifting, nothing will happen. but during baking you have to be careful not to burn yourself, and even then I opened the lid a little and looked in - it was very curious
icetati
thanks for the answer, I'll try it today. I have another question,
1. Do you by any chance tell me how to transfer the weight of milk powder to regular milk? Want to try white bread and don't know how to replace it?
2. They use 2 types of yeast for regular baking and accelerated baking - can you just put ordinary fast-acting French yeast?
fugaska
I have not added powdered milk for a long time ... I use ordinary milk, it tastes better and when I used it (at the very beginning), I never translated, I just added 2-3 tbsp. l. with a slide. and I use ordinary yeast, in any mode (both normal and accelerated), there have been no punctures yet
icetati
I have 1 and 2/3 st. l. milk powder and 160 water per recipe must be added, I understand only 160 ml of regular milk and everything needs to be added ???
fugaska
instead of water, you can use ordinary milk, then dry milk will simply not be needed
icetati
Thank you so much, I did just that, put the egg bread - I'll see what happens
Misha
Here is my rye without wheat flour on rye-kefir sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6483.0 when you want 100% rye, I bake this way.
icetati
fugaska, please tell me, why are rye malt and Extra-R used for baking rye bread - what does it do and is it possible without them?

Found another recipe

Bread only on rye flour (like Westphalian)
yeast - 2 tsp
peeled rye flour - 400 gr
salt - 1.5 tsp.
sugar - 2 tbsp. l.
rye malt - 4 tbsp l. (brew 80 ml boiling water and add to the bucket after it cools down)
Extra-R - 1 tbsp. l.
Water - 260 ml.
Sunflower seeds - 2 tbsp. spoons (add directly to the bucket)
The mode is rye, I used a regular spatula, not for rye bread.
icetati
MISHA, are they selling kefir sourdough?
Narine, what do they sell in pharmacies?
Misha
Starter cultures may be sold, I don't buy, I grow myself.
On our forum there are many recipes for all kinds of starter cultures. Kefir sourdough is well suited for rye. by Admin on peroxidized kefir or yogurt (or whey, which is at hand).
Read here the List of starter cultures grown and used on the forum
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8152.0
fugaska
icetati
I use neither agram, nor panifarin, nor extra, nor malt, although I have all this - my hands do not reach to open the jars, in fact, all these are additives that improve the taste and structure of bread. in the evening I will try to search and throw you a link - here on the forum there is a separate thread on this
icetati
MISHA, I would also, if possible, do without any additives, if you can bake without them, since for a small child I am mainly going to bake
fugaska
here about supplements, briefly and informatively: https://Mcooker-enn.tomathouse.com/in...ic=1541.0
Sergey Rzhanoy
For baking sourdough rye bread in the minimum composition, only rye flour, salt (any without additives) and tap water are needed. I sometimes bake like that.
sazalexter
icetati dry natural sourdough is sold, and it is called Weizensauer
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4647.15
Sergey Rzhanoy
To blame - I did not mean a store-bought dry sourdough (I didn’t make rye bread on it), but a home-made rye sourdough, for the preparation of which only rye flour and water were needed! And nothing more!
shabutnaja
I wanted rye bread ... I made it according to the recipe for HP in connection with these questions arose ..
1 dough should rise?
2 do you need to sift the flour? (I sifted)
3 dough of course heavy turned out badly mixed. straight white grains are visible .. there are few of them, but still not pleasant .. or maybe it should be so?
4 in the end, I freaked out, turned off the oven before baking, added a little more water and set the same mode again .. now I'm waiting for what happens (((((
fugaska
1. the dough will hardly rise. to rise the dough, you need to use sourdough and increase the proving time
2.the flour can be sieved, it is not so important
3. What white grains are visible? poorly mixed dough? the dough should be homogeneous, but of course it does not at all look like a wheat bun
4. Don't worry - take out the mixer and wait, everything will work out!
shabutnaja
Quote: fugaska

1. the dough will hardly rise. to rise the dough, you need to use sourdough and increase the proving time
2.the flour can be sieved, it is not so important
3. What white grains are visible? poorly mixed dough? the dough should be homogeneous, but of course it does not at all look like a wheat bun
4. Don't worry - take out the mixer and wait, everything will work out!

why pull out the stirrer? is that always pulling it out like that? I bake with them (there are two of them)
shabutnaja
Quote: fugaska

1. the dough will hardly rise. to rise the dough, you need to use sourdough and increase the proving time

how to increase the proving time? I bake on a program where I first warm up for half an hour ..
fugaska
rye dough does not like long kneading, so we take out the mixer - this will increase the proving time. It is not necessary to remove the mixer from wheat bread, this only applies to pure rye bread, the mode is correct, with preheating, and remove the mixer so that there is no kneading!
shabutnaja
Quote: fugaska

rye dough does not like long kneading, so we take out the mixer - this will increase the proving time. It is not necessary to remove the mixer from wheat bread, this only applies to pure rye bread, the mode is correct, with preheating, and remove the mixer so that there is no kneading!

oh and can you specifically when to take it out? after the second batch, as I understand it? sorry for the silly questions ((
fugaska
you have a main kneading, long, and then one or two kneading, the shaft rotates for 10-15 seconds. therefore, immediately after the main batch, we take out the agitators. but you and your repeated experiment simply could not put the stirrers on - the dough is already kneaded, you can just wait for it to come up and bake
shabutnaja
Quote: fugaska

you have a main kneading, long, and then one or two kneading, the shaft rotates for 10-15 seconds. therefore, immediately after the main batch, we take out the agitators. but you and your repeated experiment simply could not put the stirrers on - the dough is already kneaded, you can just wait for it to come up and bake

Thank you so much!!!!. I pulled out the stirrers. now what happens
Laddy
Thanks for the idea of ​​removing the stirrer after the 2nd workout. I didn't know that rye dough doesn't like long kneading. Live and learn, you will die a fool. I'll try it today. But I still add a little wheat flour, a glass
Barazhuk
and I baked with fresh yeast on the "French" program, but I added more water so that the dough was watery (this is after the experiment with a gluten-free mixture) and was surprised that the dough rose well and baked
KatRin
and I got a very tight bun. I put the program on Borodinsky, and there were two batches. After the second, I pulled out the scapula, I'm waiting.

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