Crochet
Quote: 4nd

Tell me if, for example, do dumplings on the program. You need to mix 2 times in a row. i.e. 2 times for 20 minutes? Should I pause between them or not?
4nd
One twenty-minute batch is quite enough.

Quote: 4nd

And yet - it's not clear what proofing is. Raising ?.
You are right, they are the same thing. At the proving stage, the dough comes up and rises.

Quote: 4nd

If you knead with one program and bake with another, will the raising be without heating? This is normal? That is, after the kneading, we just sit and wait for an hour and a half or two?
You can leave it up anyway, just maybe it will take a little longer. And after kneading, you can turn on the "Baking" mode for 1 minute (the main thing do not forget to turn it off in time), and leave the dough until it increases by 2-2.5 times.

Quote: 4nd

Has anyone else tried to pour Narzan instead of water?
It will turn out even better !!!

4nd
Thanks for the recipe and for the answers!

I took the recipe for 750g. I put on the program Rye bread (instead of water - narzan). It was difficult to stir the dough. When lifting, looked in about 20 minutes later. It seemed to me that it does not rise. There is such a crumpled little bucket ... I added a spoonful of water and some yeast. (I shouldn't have done it). Included a kneading program for dumplings. After kneading, the dough looks much better. Exactly like that. I began to wait. after 30 minutes I looked in. Wow - increased 2 times. I waited another 30 minutes. - has almost become a bucket. In general, the time after the last batch was 75 minutes. Baked for 65 minutes.
As a result, the top of the bread came out flat - apparently dropped during baking. Probably it was not necessary to add water with yeast and reduce the raising time.
The crust is baked just right. Thick enough, ruddy and not burnt.
The bread tasted like rye cakes or cookies of some kind. My wife said that she wouldn’t eat :(. Father said that it’s okay. I decided for myself that I’m not going to bake sweet bread anymore. Very much for an amateur. The Germans don’t bake normal bread at all. Everything is perverted (well, this is no offense Although they bake a lot of baked bread and gingerbread, they only indulge in cinnamon.

I took it out for myself - I will not add honey (sugar) and I will make it so that the bread is denser. In general, this kind of cool bread turned out. Very much even nothing. The more I eat, the tastier
sedw
Krosh, thanks for the recipe!)
Very tasty bread always turns out!) It's not the first time I've baked. Today's bread: kneading on "pizza" (the original tab was halved), 1 hour of proofing and baking 65 min. Moulinex. German bread LinzMoulinex. German bread Linz
irysska
Crochet
I just put your bread in, though half the sample. Zhdems
About the result
irysska
Here I am. Here's a bread I got:

Moulinex. German bread Linz
Moulinex. German bread Linz
I apologize for the slightly out-of-market appearance of the bread cut - it was lazy to take out the stirrer, next time I will definitely take it out.
Nice tasty bread very easy to make. However, after reading Temka and reviews, I reduced the amount of honey by 2 times.

Thanks for the recipe
rocher-li
I would like to share my impressions and successes with everyone. A very successful recipe, I got it the first time (and I baked it 5 times already)! Delicious bread!
Krosh, a special and many thanks to you!
Baked in a Mulinex bread machine. I kneaded separately on the "kneading" program, then kept it for an additional hour, and then "Baking" for 1 hour 10 minutes. And several times I played with water-flour, reduced the water, because I thought that there should be a specific bun. But it seems that it is not necessary .. (I mean, to get a kolobok). All the times I had only one and the same problem - when proofing the bread rose beautifully, and when baking somewhere in 15-20 minutes the roof suddenly sagged .. it was very insulting! Today I decided to go this way:
- firstly, I did NOT sift the flour (I read from someone here on the forum that there is no need - and so the bread will "work").
- secondly, I again increased the flour during kneading (I’ve already read all the advice and reviews about the different moisture content of flour to the point of madness ..) By the way, Krosh, it seems you commented that in this recipe you didn’t follow whether the bun was formed?
- thirdly, I have reduced the proofing of the dough, and oh joy !!! bread did not fail !!!! At last! In the Kneading program I have one hour of proofing of bread. So, about 35-40 minutes later, I came up and saw that the dough had already grown decently. I decided that it would be enough for him so that it would not stand and fall off, just turned off the bread maker and immediately turned on the baking for 1 hour 10 minutes. At the same time, already being baked, the bread grew a little more, but most importantly, it did not fall off.
During the second batch, I open the lid and add "what I want .." - flax seeds, seeds, dried fruits, zaatar (marjoram + sesame), a set for rice is a mixture of dry fried onions with spices, seeds, nuts, and I tried cumin - but in bread it gives bitterness, it is better to go up.
Crumb, Crumb! Please help me to understand my vigils and torments with this recipe for Darnitsa bread with sourdough:

https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=100332.80
I look forward to help from someone, but no one answers me! .. And I myself try, try, excitement takes, I have to achieve! Everyone is doing well there, everyone is happy! This means that I can ..................
Orca
Is it possible to use not peeled flour, but seeded? What is the difference between them, how does it affect the taste? Thank you)))
Crochet
Orca, you can also seeded.

You can read about the difference between peeled and seeded flour here .
Tanya brest
I tried it today, I did everything according to the recipe, the SilverCrest stove is designed for 1250g, it turned out as in the picture (even rested on the glass), the taste is awesome, the crumb is not sticky. I used seeded rye flour (peeled flour must be sieved through a sieve, since all the gluten is in the grain shell). Thanks for the recipe !!!!!
Orca
Quote: Krosh

Orca, you can also seeded.

You can read about the difference between peeled and seeded flour here .
Thanks for your answer and advice!
Crochet
Quote: Tanya Brest

the taste is awesome, the crumb is not sticky. Thanks for the recipe !!!!!
Tanya brest, I am very glad that you enjoyed the bread !!!

Good health to you and your loved ones !!!

Quote: Orca

Thanks for your answer and advice!
Orca, you're welcome !!!
Marunichka
Krosh, a huge thank you for such a delicious and simple bread! True, his "roof" dropped, but the taste is awesome. I will bake it! THANKS again !!!!!
Crochet
Marunichka-Larochka, good health to you and your loved ones !!!

I am very glad that you enjoyed the bread !!!

And the "roof" is fixable, next time try to slightly reduce the amount of liquid.
Olga83
I prepared this bread today. I took into account the previous reviews and put honey 1 tbsp. spoon instead of two. I liked the taste. Baked on the "Rye" mode. Here is my result.

]Moulinex. German bread Linz

]Moulinex. German bread Linz
zlevichek
Thank you. Interesting bread came out, unusual. The smell is simple If I had baked honey for myself two, or even three times less honey. And my family is just right. shout that honey would not be reduced.
Moulinex. German bread Linz
The loaf has risen perfectly. It blew the roof off, but it's even tastier this way.
Yura 72
Thanks for the recipe. I am glad that without sourdough, and that over time, stress. I will try !
Crochet
Yura (nothing that I am by your name, do you mind?), I will be very glad if you like the bread baked according to this recipe !!!

I am not friends with sourdoughs, though I have never grown them yet, for some reason I am afraid of them ...
Yura 72
Moulinex. German bread Linz

Here is such a bread
ivka
I got a very tasty bread
High and moderately porous
Did exactly according to the recipe.
I just added chopped prunes and raisins at the end of the batch. It turned out almost a cake
Yara.li
Thanks for the recipe
The bread is delicious, for a large family - just wonderful !!!
I fully felt the charm of the "Rye Bread" regime

Moulinex. German bread Linz
rusja
I looked at this bread for a long time and finally brought it to life
Moulinex. German bread Linz
Moulinex. German bread Linz

Baked a full portion in a pressure cooker LIBERTYon live / pressed yeast-15 gr., almost an hour, turning on both sides.The kneading was in the HP and 2.5 hours at the proofing in the SV.
Instead of whey / water - tomato marinade with canned tomatoes, very pleasant sourness and instead of pure honey there was honey with wax.
In general, thank you, Kroshenka, for the European Union bread (very relevant now for us)
Laksana
Moulinex. German bread Linz
Moulinex. German bread Linz

After how many years I decided to try again and everything worked out! Very tasty bread, only I removed half of the honey and added a little malt and panifarin. Baked 200 + 200. Gorgeous!
Nastasya78
Good evening. Today I baked bread according to this recipe! Many thanks to the author !!! Not only for the recipe, but also for the idea of ​​proving wheat and rye bread. I have never had rye breads so high! And the roof is beautiful. And delicious.




Moulinex. German bread Linz




Moulinex. German bread Linz




Moulinex. German bread Linz




Moulinex. German bread Linz




I didn't feel much sweetness. I will not subtract anything. The soft bread came out. It is cut well.




But I will not raise the bread so much anymore. I came up to the bucket and bake right away! The crumb shows that she overexposed it a little. The gas bubbles from the yeast have already rushed upward. Yes, and more. I put in yeast only 1.5 tsp. This was quite enough. I know from bitter experience that if there is an excess of yeast and they are fast, the roof always collapses ... No wonder I put less!
night_furia
This recipe is very tasty bread. I counted it on a bun of 500 grams. Replaced water with whey. I saved the recipe.
Tryn trava
Good day! I also baked this bread, HP Midea. The recipe attracted by the simplicity of its ingredients) since I'm a newbie in this business, no malt was purchased at home, etc.)) only it crumbles strongly from me and seems to be damp inside .. What could be the matter? Yeast Saf moment. Whole grain bread program, for almost 3 hours. And so delicious!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers