Rye-wheat bread simple in a bread maker

thanks for the recipe. I was looking for it without baking additives and improvers (for a little son). I baked rye for the first time, and it turned out very wonderful))) only I adapted it for my oven (I have the simplest Tarrington House from METRO). water added 250 ml, instead of the usual brown sugar, homemade apple cider vinegar, and 1 tbsp. l. rolled oats, and 2 tbsp. l. oat extra., everything else is as in the recipe, baked French bread on the program. that's what happened

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I hope someone will come in handy

[max panason]

max panason thank you very much for your recipe. This is not the first time I have baked it, everyone at home really likes it. I tried a different recipe, with malt, the bread turned out good, but yours tastes better. The husband said enough experiments, bake the one we liked. Thank you !
I wanted to insert a photo of my bread, but I did not understand how to do it. As soon as I learn, I will definitely show you a photo, sorry ...

I wanted to insert a photo of my bread, but I did not understand how to do it. As soon as I learn, I will definitely show you a photo, sorry ...

It's easy to insert a photo, see how to do it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

[Admin]

Admin thanks, all worked well !

Well, here - and you were afraid The bread is beautiful, only you need to work with the top, it collapsed a little

[Admin]

Admin Thank you ! This was the very first copy, to the joy that it turned out the first time, I immediately photographed it.
And you really need to work with the top, baked it today, the top did not fail, but the crust cracked a little. We now bake it often, every other day, alternating with white.
I don't even want to hear about store-bought bread. Thanks to our forum, thanks max panason and for you personally, I carefully studied the topic about the kolobok, it helped a lot in mastering HP.

I baked your bread today, everything turned out without problems. Very tasty, thanks for the recipe Only I replaced most of the water with kefir, I like the sour black.

Allow me to report if it will be useful to someone. Baking in HP Daewoo 9154 in a small (double) form. I was not sure if the size of the finished bread was suitable - I cut everything in half. The bread turned out to be small (it could have been reduced by only a quarter), so at the end I set the baking for 45 minutes. I put the ingredients according to the instructions for the HP. Kneading on the Dough mode (20min - kneading, 1.10 - suitable) + another 30min. For me, the most difficult thing was to understand that the dough rose enough and did not stop. But, judging by the result, everything worked out Thanks again!

And here is my brick
🔗 🔗
What's wrong with me again ??? Either the loaves are creeping in all directions, then the crush tears, now, in general, the sole has turned out. Apparently, it takes a very long time to train and train !!! Although the taste turned out to be quite tasty. Instead of water, I added kombucha infusion, balsamic vinegar and sunflower oil 60% and camelina 40%, but otherwise everything is the same as in the original. Grain mode.

Try to start with a simple recipe for rye-wheat bread, without frills and unnecessary additives, especially when you do not know how these additives can affect the rye dough.

And bake according to recipes from the forum, where the author can always help you. When the bread is ready, gradually switch to various additives - just gradually! Additives can mutually harm each other, they also need to be handled carefully!

Let's study further!

Thank you! But strange, at first it rose very well, but before baking, at the last proofing, it rose badly ... it just spread around the perimeter of the form ... Thank you, try boom)))

Probably in the mode business. It's not for nothing that they teach how to bake by hand. I, too, izgolyalis chosen modes, I was very afraid to follow the test myself. I will bake more and more to fill my hand.

Yesterday I baked this bread for the night! A small piece is left today

Sooo delicious !!! Thanks for the detailed action plan on page 4, I did everything according to it.

The bread is wonderful. We only bake it. But note that almost all photos show that the top of the loaf sags a little.
So if instead of water you use, how to put it, the water that remains after obtaining cottage cheese from milk, then bread
will fit much better and taste noticeably better. (although it is good on the water)

So if, instead of water, you use, how to say, the water that remains after obtaining cottage cheese from milk, then the bread will fit much better and its taste will noticeably improve. (although it is good on the water)

This is called curd whey. Much has been written about it on the forum, and there are also many recipes.
You are correct - whey bread is excellent!

Thanks a lot to the author for the recipe! For the first time I baked rye-wheat bread (in general, this is my 5 bread, I am just mastering the unit), for a start I was looking for a recipe as simple as possible, yours seemed to me affordable And I did not regret it - the bread turned out to be very tasty! The roof is cracked a little, otherwise everything suits
For reference: baked in x / p Supra BMS-230, mode 9 "Dough" (kneading, rise) + mode 12 "Baking" for 1 hour, + another half hour in heating mode. I will definitely still bake

Is it possible to put not oatmeal in bread, but a mixture of cereals (there are 6 different cereals) or the highlight here is precisely in the taste of oatmeal? And one more thing: nothing, that they are instant food?

Is it possible to put not oatmeal in bread, but a mixture of cereals (there are 6 different cereals) or the highlight here is precisely in the taste of oatmeal? And one more thing: nothing, that they are instant food?

Put whatever you see fit and eat at home

there is no kolobok here

oops, and my bun turned out, despite the fact that I added even more water
rising now (hopefully rising), let's see what happens

This means the flour was very dry and took more liquid for the bun

the roof is slightly convex and cracked, and it seems that mine is lower than in the photo from the first page
the crust is thick, but the inside is soft and taste
I just wanted a lot of rye flour and no additives (I hate malt)

I will repeat

It means that the flour was very dry and took more liquid for the bun.

I didn't like this flour at all, but I need to torture it, not throw it away
added a couple of tablespoons of sour cream to the dough, maybe because of this the bun was stuck

I have already baked this bread twice. It turned out very tasty! Thank you!!!