COOLER
Quote: lana7386

Excellent bread!
COOLER Thank you for the wonderful embodiment of the recipe!
Thank you !!! 1
Friends tried it with kvass and a bunch of raisins.
They turned out to be very tight.
I read that too much raisins are not good, and I poured the excess out of the dispenser in time (probably, I'm not sure exactly)
He began to fry pumpkin seeds, but as they began to "jump out" from the pan, they spat.
I will not fry any more. Well, his ... And that is not exactly an hour in the eye will shoot.
Or Grieg will have enough hot seeds. No second option pleases.
And so good and tasty.
The only mode foolishly did not check
Baked on XL-medium crust.
That's probably why it turned out so "tanned".
What parameters are better to set?
Lana
Quote: COOLER


I read that too much raisins are not good, and I poured the excess out of the dispenser in time (probably, I'm not sure exactly)
He began to fry pumpkin seeds, but as they began to "jump out" from the pan, they spat.

The only mode foolishly did not check
Baked on XL-medium crust.
That's probably why it turned out so "tanned".
What parameters are better to set?
In order: 1. I agree, everything is good in moderation. In the recipe, I indicated, in my opinion, the best option: do not add, do not subtract!
2. Dry the seeds in the oven. And again remember about the sense of proportion: 150-130 * and until a pleasant aroma, not for long
3. Size - M, crust - medium
The size is set according to the quantity of flour: 400g - M, 500g - L, 600g - XL
Good luck!
Zvezda askony
Excellent bread !!!!
: girl_dough: The most frequent bread in our house!

Thanks to LANA for a great recipe!
Lana
Quote: Zvezda Askony

Excellent bread !!!!
: girl_dough: The most frequent bread in our house!

Thanks to LANA for a great recipe!
Zvezda askony You treat me better than all the doctors put together!
Thank you for your feedback. How happy I am that you like bread!
I'm sorry I didn't answer right away, I'm sick, so I don't go online ...
Good luck! : girl_dough: Bon appetit!
Sorry again! Be happy!
Zvezda askony
Quote: lana7386

Zvezda askony You treat me better than all the doctors put together!
Thank you for your feedback. How happy I am that you like bread!
I'm sorry I didn't answer right away, I'm sick, so I don't go online ...
Good luck! : girl_dough: Bon appetit!
Sorry again! Be happy!
Recover! Do not be ill !!!!!!!
I tried to change a little (there were products that needed to be spent)
I put yogurt instead of milk and kefir.
It turned out great, But I mainly bake according to the original recipe, adding 50% of the ingredients
It turns out a loaf of 1230 grams
Lana
Quote: Zvezda Askony

Recover! Do not be ill !!!!!!!
Zvezda askony
Quote: Zvezda Askony


I tried to change a little (there were products that needed to be spent)
I put yogurt instead of milk and kefir.
It turned out great


Quote: Zvezda Askony

But I mostly bake according to the original recipe, adding 50% of the ingredients
It turns out a loaf of 1230 grams
Thank you honey for being creative with the recipe!
Good luck !!!
olga17411
I want to bake this bread tomorrow and I have a question - must the bran be wheat or can I put rye?
Lana
Quote: olga17411

I want to bake this bread tomorrow and I have a question - must the bran be wheat or can I put rye?
olga17411
Bran can be used any
Good luck!
olga17411
lana7386, thanks for the recipe! I liked the bread very much, now I will often bake it.
Lana
Quote: olga17411

lana7386, thanks for the recipe! I liked the bread very much, now I will often bake it.
olga17411
I am pleased with your assessment of the recipe
Bake, bon appetit!
Take a picture of Airy Black if possible. Good luck!
🔗
(Andrei)
please tell me where you can buy rye malt in Krasnodar
*** yana ***
Quote: (andrey)

please tell me where you can buy rye malt in Krasnodar
you can ask your fellow countrymen here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.970
Scarlett
lana7386, thank you so much for the wonderful bread! For the first time in my life in my "gray" round, good roof and very airy crumb. I baked at my mother-in-law - now I go to all the guests with my samovar - with a bread maker True, the bun had to be corrected (Admin - my respect for science) - we had heavy showers and the flour apparently became damp. Instead of bran, I added semolina, did not add raisins, seeds - they do not like my additives But the bread turned out Good luck to you!
Lana
Quote: Scarlett

... the bread turned out Good luck!

Scarlett
Thank you for your kind feedback on the bread! I am glad that another family appreciated the recipe! A person with a kind heart, like yours, will always have excellent bread!
Your mother-in-law is now calm for her son, if he eats this bread, then he was lucky with his wife, a cook and a do-it-yourselfer
To your health!
Boka
I bake this bread in two versions:
1. All the main ingredients, as in the author (except for raisins and nuts), seeded rye flour. It turns out that 310 ml of liquid is too much with this flour, so I take 290 ml. If I use peeled flour, then 300-310 ml is just right. Also, when adding rye bran to the seeded flour, exactly 310 ml is needed.
2. Play with modes:
- "Basic" - airy and tall bread is obtained;
- "French" - well, 0-0-very airy and high! However, in this mode I bake when I want to sleep at night, and 6 hours of "French" allow me to do it.
And I was surprised to find that there was no need for panifarin in French, everything works out without it.
Thanks a lot to the author!
Lana
Quote: Boka

I bake this bread in two versions:
1. All the main ingredients, like the author (except for raisins and nuts), seeded rye flour. It turns out that 310 ml of liquid is too much with this flour, so I take 290 ml. If I use peeled flour, then 300-310 ml is just right. Also, when adding rye bran to the seeded flour, exactly 310 ml is needed.
2. Play with modes:
- "Basic" - airy and tall bread is obtained;
- "French" - well, 0-0-very airy and high! However, in this mode I bake when I want to sleep at night, and 6 hours of "French" allow me to do it.
And I was surprised to find that there was no need for panifarin in French, everything works out without it.
Boka
Thanks for sharing your recipe options and results!
I'll take it on board!
Bake and eat to your health!
Thanks for attention!
Scarlett
Can I put in my five cents? Firstly, many thanks to the owner of the recipe for the compliments addressed to me! My mother-in-law is really calm for her son (128 kg of live weight) Secondly, thank you very much for Boka's advice on the French regime. Well, as for panifarin (well, or what is it called correctly?) - I read, in my opinion, the advice of our bread guru Admin, about adding semolina - there is good gluten, I add it instead of panif ... Anyway, I still have everything. Success to all! By the way, my grandmother used to say that good people always get good pastries!
Lana
Quote: Scarlett

Can I put in my five cents? First, many thanks to the owner of the recipe for the compliments addressed to me!


Quote: Scarlett

My mother-in-law is really calm for her son (128 kg of live weight)
A good person should be a lot!

Quote: Scarlett

Well, as for panifarin (well, or what is it called correctly?) - I read, in my opinion, the advice of our bread guru Admin, about adding semolina - there is good gluten, I add it instead of panif ... Anyway, I'm doing well so far
I practically don't use panifarin. Sometimes I buy 100g and use it for bread with the addition of whole grain flour or rye.

I often add semolina, if I don't like the bun, for its correct consistency. In my opinion, this is better than adding flour (it doesn't get dusty and I get the right bun faster!), And the quality of the bread is only better from this!
I wish you success, good people!!!
Thanks for your kindness!
Scarlett
Wow, how nice it is to hear compliments! But regarding the advice to add panifarin to whole grain bread - the merci is huge, it crumbles terribly with me, just like the current store. We will try on your advice! Thank you!
Lana
Quote: Scarlett

But regarding the advice to add panifarin to whole grain bread - the merci is huge, it crumbles terribly with me, just like the current store. We will try on your advice! Thank you!
🔗
Scarlett
Today I baked your bread again, I didn't have to adjust the bun, everything is just in moderation, true, I added Art. a spoonful of gluten, well, semolina, respectively - it turned out to be a very beautiful roof!
Lana
Quote: Scarlett

Today I baked your bread again, I didn't have to adjust the bun, everything is just in moderation, true, I added Art. a spoonful of gluten, well, semolina, respectively - it turned out to be a very beautiful roof!
Scarlett
I'm glad! It is very pleasant to me you are clever, Golden Handles!
Do you have the opportunity to take pictures? Would admire ...
I will repeat after the words of your grandmother- Good (in the broad sense of the word!) People have good pastries! O great Russian language: one word, and how many meanings and meaning, subtleties of emotions and feelings!
Further good luck to you in everything !!!
Scarlett
Oh, thank you for your kind words - well, I'm a dunce, a dunce, I still can't figure out how to insert pictures, and I don't always have time to photograph - my husband's family is big
Lana
How to insert a photo
Dear girl, success, nurse!
Moskvichk @
Take my report

Wheat-rye bread Airy black (bread maker)

Thanks for the recipe!
Lana
Quote: Moskvichk @

Take my report

Wheat-rye bread Airy black (bread maker)

Thanks for the recipe!
Moskvichk @
Perfect execution of the recipe! I'm glad they baked it according to my recipe! Bake and eat to your health! Thank you!
Freesia
Wheat-rye bread Airy black (bread maker)
Thanks again for the delicious bread recipe!
Lana
Quote: Freesia

Wheat-rye bread Airy black (bread maker)
Thanks again for the delicious bread recipe!
Hurray-a-aaaaa! How happy I am today!
Freesia
Thank you for the joy of knowing that the recipe was published for a reason.
Bake, eat for health Thank you, dear, for the tip! The bread is wonderful in your picture! Successful! I'm delighted !!!
Moskvichk @
:) after such a long break, two people baked your bread in one day! And yet my friend just bought HP, and already baked 4 times according to the same recipe! so thanks again!
Lana
Quote: Moskvichk @

:) after such a long break, two people baked your bread in one day! And yet my friend just bought HP, and already baked 4 times according to the same recipe! so thanks again!

Moskvichk @

Wheat-rye bread Airy black (bread maker)
Zima
Svetlana, thank you so much for the recipe!
The bread really turns out to be very airy, for the first time I baked it in a bread maker, instead of sugar, honey, I also put unfermented malt - so the bread was like a roll!
While getting out "presentation" was lost.
The second time I kneaded in a bread maker, and baked in the oven, hearth, put in fermented malt, a lot of different seeds, but without raisins.
Wheat-rye bread Airy black (bread maker)
Wheat-rye bread Airy black (bread maker)
It turned out very tasty bread!

Lana
Quote: Zima

Svetlana, thank you so much for the recipe!
The bread really turns out to be very airy, the first time I baked it in a bread machine, instead of sugar, honey, I also put unfermented malt - so the bread was like a roll!

Nadia Zima
Thank you for believing and baking such a wonderful bread, and even creatively using the recipe !!! I am pleased to!
Quote: Zima


The second time I kneaded in a bread maker, and baked in the oven, hearth, put fermented malt, a lot of different seeds, but without raisins.
Wheat-rye bread Airy black (bread maker)
Wheat-rye bread Airy black (bread maker)
It turned out very tasty bread!
Nadenka! Delicious bread !!! And the photo is beautiful !!! Thank you!!!
echeva
The bread is amazingly delicious !!!! THANKS immense !!!!
Lana
Quote: echeva

The bread is breathtakingly delicious !!!! THANKS immense !!!!
echeva- Evgeniya
Thank you, dear, for such an emotional review. I myself really love this bread
Peks and eat to your health !!!
Romai_i_ika
Lana, I want to say thank you very much for the recipe!
I'm a beginner, I just recently bought an Electolux bread maker, I've baked bread several times (by the way, it's always successful !!!)
So, I baked bread according to your recipe - and you got the most delicious bread of all previously baked
This is exactly what I dreamed about when buying a bread maker
Only I made minor adjustments to your recipe:
- malt (2 tbsp. l) brewed 100 ml of hot water for half an hour
- from additives put only raisins.
Delight !!! Thanks again!!!
Lana
Quote: Romai_i_ika

Lana, I want to say thank you very much for the recipe!

This is exactly what I dreamed about when buying a bread maker
Only I made minor adjustments to your recipe:
- malt (2 tablespoons) brewed 100 ml of hot water for half an hour
- from additives put only raisins.
Delight !!! Thanks again!!!

Romai_i_ika
I was touched to the depths of my soul by your such emotional review of the recipe! Thank you very much I'm glad!
You will have many more wonderful breads, since you are a creative person, remembering the tastes of those who will eat this bread! I wish you success and delicious bread on your table !!!
lilia_z
Thank you very much for this delicious bread recipe.
We used to buy this in a store, a similar one did not work in a bread maker and this recipe was very pleased, I did it 4 times already.
from the changes - I added a little whole grain flour, bran llya (also dark), my malt is syrup, and the seeds are not pumpkin seeds, but ordinary ones.
Very tasty, eaten in a day (the rest of the bread is 2-3 days).
love-apple
I'll go and bake such bread
Lana
Quote: lilia_z

Thank you very much for this delicious bread recipe.
We used to buy this in a store, a similar one did not work in a bread maker and this recipe was very pleased, I did it 4 times already.
from the changes - I added a little whole grain flour, bran llyanie (also dark), my malt is syrup, and the seeds are not pumpkin seeds, but ordinary ones.
Very tasty, eaten in a day (the rest of the bread is 2-3 days).
Lily
Thank you for your kind feedback! Bake, eat to your health!

Quote: love-apple

I'll go and bake such bread
Larissa
I hope you enjoy the bread! Good luck!
love-apple
LanaI liked it very much: girl_love: I have no panifarin, but I added fiber from pumpkin seeds, I bought it at the pharmacy.
Lana
Quote: love-apple

LanaI liked it very much: girl_love: I have no panifarin, but I added fiber from pumpkin seeds, I bought it at the pharmacy.

Larisochka
How glad I am To health!
I don't remember when I baked with panifarin, I do without it
Albina
Do you get such black bread from panifarin?
echeva
dark bread is obtained from malt And I replace panifarin with semolina (I read somewhere here on the forum)
Albina
Quote: echeva

dark bread is obtained from malt And I replace panifarin with semolina (I read somewhere here on the forum)
Maybe you need a special malt, but I have never been able to get such a black one. Although, instead of malt, I had kvass wort.
love-apple
Common malt is called malt (y) And the bread turns out to be real black.
Admin
Quote: Albina

Maybe you need a special malt, but I have never been able to get such a black one. Although, instead of malt, I had kvass wort.

Red fermented rye malt, leavened wort and chicory powder give the color beautifully. Chicory is soluble and the color is completely black
Lana
What an interesting conversation it turned out, lovely ladies !!! I agree with all the answers. Special thanks to Admin, because I always get new knowledge when communicating Thank you, Tanya !!!
P.S. Forgive me for not responding earlier. I have exactly Red fermented rye malt.
Galyunyushka
Well, here I just baked this bread. True, I had to slightly change the recipe, since not all the ingredients were available, but I was impatient to bake: I didn't put panifarin (I don't even know what it is), instead of malt I put dry kvass concentrate, sunflower seeds, I excluded raisins so that I could eat with first and second courses. Everything else is prescription. Bread. For six months of using HP, I liked the first bread with rye flour. And how much I baked them! But I bought it in the store (I never bought a white one during this time). Now the little black one will eat our own. just reduce the sugar a little. Svetlana, thank you very much for the recipe
Admin
Quote: Lana

What an interesting conversation it turned out, lovely ladies !!! I agree with all the answers. Special thanks to Admin, because I always get new knowledge when communicating Thank you, Tanya !!!

Svetlanka, Thanks for the kind words!
Lana
Quote: Galyunyushka

Well, here I just baked this bread. True, I had to slightly change the recipe, since not all the ingredients were available, but I was impatient to bake ... Khlebushk. For six months of using HP, I liked the first bread with rye flour. And how much I baked them! But I bought it in the store (I never bought a white one during this time). Now we will eat our little black ... Svetlana, thank you very much for the recipe
Check mark- Galyunyushka
How glad I am that the recipe met your expectations !!! Bake, eat your delicious bread
Here at Bread Maker you will find a sea of ​​worthy recipes for Good Luck! Thanks again for your kind feedback!

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