Wheat-rye bread "Air black" (bread maker)

Great recipe!
The bread turned out wonderful, I did not add seeds and raisins, because we will eat with the first and second courses, I don’t have panifarin at all, but I added 1 tsp lemon juice (I like a little rye with sourness), 1st. l. grows up. butter and took kefir + water, without milk. The gingerbread man immediately turned out to be beautiful, she only approached the KHP to control the gingerbread man, and then she came when the bread was ready. Well, I liked everything - both the taste and aroma and the beautiful shape, and the recipe is very simple. So I will bake this bread often.

[Galin]

Great recipe!
The bread turned out to be wonderful ... So I will bake this bread often.

Galina- Galin
How pleased I am with your kind words about the recipe !!! Thank you very much! Eat to your health!

Red fermented rye malt, leavened wort and chicory powder give the color beautifully. Chicory is soluble and the color is completely black

So can you put in chicory for color? Will it affect the taste? I just don't know what chicory tastes like

[Albina]

So can you put in chicory for color? Will it affect the taste? I just don't know what chicory tastes like

Albina
Chicory has no pronounced taste. Chicory tastes like coffee, slightly more bitter and does not have the strong aroma of coffee.
You need to put it a little ... How much? Can explain Admin I don't use it because I freely buy high quality malt.

Thanks again for the recipe! This kind of bread has never happened.

Today I experimented with the recipe - I did not add additives (my child does not like it), wheat flour 200 + whole grain 100 + rye 100, bran llya, liquid Irex malt 2 tbsp. l.
and set the fast mode to 2 hours. (all ingredients were at room temperature)

It turned out to be an excellent bread and very quickly. Like this



the roof tore a little, it was probably necessary to give a little less liquid (I did not add raisins and seeds)

[lilia_z]

Thanks again for the recipe! This kind of bread has never happened.

lilia_z-Lily!
Delightful bread and ... smiling !!! Smiling at you and ... me! Glad! Thanks for the creative approach to the recipe!

Girls!
I really want to bake your bread, but in my Borok there is no 4-hour program.
Does the dough with the addition of rye flour need to mature longer than pure wheat dough? In the topic, I read that I do not like a long batch. How long should it take to bake?
If anyone has a minute, please answer.

[Little mouse]

Little mouse, by proofing you can track. But I increased the rye baking to 1 hour 25 minutes. In my Hitachi only 1h10min. baking and you can add 15 minutes like. But rye bread was baked during this time.

[Little mouse]

Little mouse, by proofing you can track. But I increased the rye baking to 1 hour 25 minutes. In my Hitachi only 1h10min. baking and you can add 15 minutes like. But rye bread was baked during this time.

Albina! Thank you so much.
That is, I understood correctly that after kneading the dough should increase in volume by 2 times? And then you can already turn on baking, focusing on the time you specified.

[Little mouse]

Little mouse
Forgive me for not being able to immediately answer your question This recipe is not rye bread, but only with the addition of rye flour, so bake on the Main program, on which you bake wheat bread in your hp, without changing anything. Good luck! I will look forward to the result.

[Little mouse]

Little mouse
Forgive me for not being able to immediately answer your question This recipe is not rye bread, but only with the addition of rye flour, so bake on the Main program, on which you bake wheat bread in your hp, without changing anything. Good luck! I will look forward to the result.

Thanks a lot for the clarification.
Then I will not change anything in the program.
I don't have malt and bran, but I would like to do everything right.
So I plan to report back tomorrow.

[Little mouse]

Little mouse
Good luck to you! I am sure that your bread maker will make excellent bread too! Waiting ....

Girls! Good day!
That's how I promised everything that was missing, I bought it and put the batch.
Also instead of 80 gr. wheat added whole grain. And the water had to be increased. To be honest, I added a dessert spoon / about 8 grams of water /.
The gingerbread man is very soft, very sticky to the hands, but there is no puddle at all.
It is right?
How to bake, I will send a report)).

[Little mouse]

Little mouse
Everything according to the recipe description is correct! You will have bread! If you don't like something, then fix it next time. I made it a rule for myself to bake the first bread exactly according to the recipe, and then adjust it to your taste, your products, HP!
Good luck!

[Lana]

Girls and personally LanaTHANK YOU VERY MUCH FOR THIS RECIPE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I baked bread according to the recipe, BUT replaced the wheat bread with whole grain in the amount of 80 grams, with a fright added 1 dessert spoon / this is 8 grams / and did not put the seeds.
I put everything on the list in the bread maker, whined a little with fear and turned on the car. The machine did not feel the load, the bun was kneaded evenly, there was no puddle. The gingerbread man was very soft, pretty sticky to his hands. I added the extra 8 grams during the 2nd batch, because suddenly, from poor knowledge of baking, it occurred to me that whole grain flour takes more water.

Now on the operating mode: Bork. Basic mode 3 hours. Weight 900g. The crust color is dark.
Pre-mix 10 min.
Ascent 20 min.
Kneading 20 min.
1st ascent 30 min
2nd batch 40 min
Baking for 1 hour.

I didn't even expect that I would get very, very tasty bread so easily. In some way he reminded me of Rizhsky.
Here is a photo. If anyone comments, I will be grateful.

If possible, I have questions. Answer someone.
The fact is that I have been baking quite recently in the Bread Maker, and indeed I bake in general. And the only types of bread that I have mastered using the "Kolobok" rule are wheat ones, as soon as the smell of rye flour appears within a kilometer radius, everything falls out of my hands. WELL DOESN'T WORK AT ANYWHERE.
That is why I approached all the components of this recipe so responsibly.
And the question is this. We have a recipe for wonderful white bread at the Forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146019.0, there bread turns out to be one third higher than black bread. So it should be or maybe you can add a little yeast to the black one.? Just don’t be offended by me, please, that I am comparing these breads. IN NO EVENT WANTED ANYBODY OF OFFENSE.
Here is a photo for comparison.


Sincerely.

To answer this question, you need to know the properties of flour, and the ingredients that, together with flour and liquid, give a different effect in height and taste.

Pay attention to the bread from the link:
- bread made from 100% wheat flour, which is lighter than rye and always rises well
- wheat flour has excellent gluten
- an egg, butter are added to the dough, this is already a little baking, which also gives a fluffy crumb and dough growth
- kefir in the dough, which acts partly as a leavening agent, especially if it is old kefir.
All these components led to this appearance of the finished bread.

This bread contains a third of rye flour, which is a "heavy" flour with no gluten. Working with such flour requires experience and knowledge of additives to improve the properties of crumb and bread. Yeast alone will not be enough, as it grows, the roof can collapse to the very bottom.

Summary: learning to bake bread

[Admin]

Admin, thank you very much!
So I try to learn.
But I would not like to put panifarin, maybe I can add either semolina or lemon juice?
Maybe you would advise me something, if possible?

Sincerely.

But I would not like to put panifarin, maybe I can add either semolina or lemon juice?
Maybe you would advise me something, if possible?

All you need to bake homemade bread for happiness is to settle for a long time in the section BREAD - ALL THE HEAD, where all information on the technology of baking and on the ingredients is collected - go through the MENU form.
Start here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

I bake bread without panifarin, agram and others like them, I have never used additives, and the bread is wonderful.
There are many decent recipes for x / stove on the forum, start here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 we look, choose, copy, ask the authors, eventually it will work out.
The main thing is that you don't need to be afraid to bake bread.

[Admin]

But I would not like to put panifarin, maybe I can add either semolina or lemon juice?

Admin-Tanyusha
As always, I am grateful for your help!
Little mouse
Although this was already a long time ago, I remember very well how I felt when baking bread for the first time! I will say that now every time I open the lid of xn with trepidation, what happened, what is the bread this time ... Therefore, I perfectly understand your trepidation. Listen dear Admin and go to the storehouse of knowledge that HP has accumulated.
Your bread is excellent! Now I bake not only without panifarin (even in the recipe I write that I rarely used it!), But even without a gram of yeast, only on my own sourdough.
Thanks for trusting the recipe! Thanks for the photo report. You will have the best bread and victories in Contests for HP !!! Good luck!

[Lana]

Lana, Svetlana is very grateful to you for the bread recipe. I have had a bread maker for 2.5 years and have been looking for recipes that are suitable for myself on the site. So I use your great recipe regularly. I have it printed out and there is a big exclamation mark on the sheet. I just didn't think of writing a review earlier. I am satisfied with all the taste in this recipe. Sorry that I am writing with a great delay, but everything is somehow more unsubscribed for sweet pastries. Thank you very much, by the way, I always bake without pumpkin seeds, sometimes I add sunflower seeds.

[degteva]

degteva- Natalia
I was very pleased and even moved by your comment. So kindly and sincerely written I share the recipes so that they can be used, not praised, but, honestly, such thanks are nice to receive. Thank you dear! May the bread please you Health

[Lana]

Lana, tell me please, here my bread according to your recipe always turns out to be an uneven roof. Although the taste once again suits me completely and it is actually airy. I see in the photo exhibited earlier, forum users do not have such problems. What could it be because of?

[Lana]

Lana, tell me please, here my bread according to your recipe always turns out to be an uneven roof. Although the taste once again suits me completely and it is actually airy. What could it be because of?

Natasha
There may be several reasons: if you do exactly according to my recipe and bake in hp "Panasonic", then in different qualities of flour, its moisture content ...
How to fight for a "beautiful roof" read here or here And best of all, study the theory about Kolobok from Admin)))
Sorry, but I can't help it anymore ...

Good bread to all!
Especially to the author of the recipe Lana The bread is so beautiful and appetizing in the photo that it is simply scary to change the recipe (especially because I am a completely inexperienced layman in the field of baking). But I really want to try black bread without raisins and seeds. It is the "airy" black, not the "classic" rye - the aching stomach does not like the dense crumb with pronounced sourness, and in my model of the bread maker (Panasonic SD-2510) there is no "rye" mode (to be smart with the hammering of the bun and pulling the stove out of the socket somehow scary).In general, I plucked up the nerve and tried to combine Lana's recipe and "Borodino" additives to the rye custard bread recipe from the author Vanya28. But, since I still do not understand much in baking, I very much ask the author of the main recipe and experienced bakers to evaluate the balance of the recipe and clarify some points.
Mixed recipes look something like this:
Wheat flour - 300 g
Rye flour - 100 g
Kefir - 100 ml
milk - 100 ml
water - 80 ml
pre-brewed ground caraway seeds and infused 5-10 min. - 30 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Rast. oil - 1 tbsp. l.
Dry fast-acting yeast - 1 tsp.
Dry malt - 2 tbsp l.
ground coriander - 15 ml
Bran - 2 tbsp. l.
Honey - 70 mg
Panifarin - 2 tbsp. l.
Questions: 1) Dry malt - is it bought in stores or prepared on its own?
2) Bran - here further in the text there was a discussion, thank you very much for the advice to look for them in the pharmacy, but if we also have a lot of different ones in stock, which ones are better to take?
3) Honey (probably buckwheat will be especially tasty), but I can't figure out how to take it into account - as an analogue of sugar (with a corresponding decrease in sugar in the recipe) or still as a liquid with a corresponding decrease in the amount of water? Or, on the contrary, you need more water, taking into account the addition of dry coriander?
4) Panifarin - I don't have a clear idea of ​​what kind of animal this is and what is it for - for dough formation or for taste? You can try to bake bread without it at all, or you still need to “compensate” it with something - for example, how much of the semolina mentioned in the topic and what does it give?
5) Raisins - is it for the taste or is it also somehow involved in the formation of the dough and without it nothing will work?
I would be very grateful for your help in bringing the desired idea into edible content. And also for a reasoned recommendation not to create a new rake for myself if I unknowingly spoiled the recipe to a state of inedible

[Veronica]

Veronica
I answer questions as they become available))))
1) Dry malt - is it bought in stores or prepared on its own?
They buy it. This is not a problem now, everything for homemade bread is sold, online stores will always help out)))
2) Bran - here further in the text there was a discussion, thank you very much for the advice to look for them in the pharmacy, but if we also have a lot of different ones in stock, which ones are better to take?
Any that you like))) Better crumbly, so as not to create additional difficulties for yourself)))
3) Honey (probably buckwheat will be especially tasty), but I can't figure out how to take it into account - as an analogue of sugar (with a corresponding decrease in sugar in the recipe) or still as a liquid with a corresponding decrease in the amount of water? Or, on the contrary, you need more water, taking into account the addition of dry coriander?
Do not bother))) love sweet bread - put honey and a little sugar))) Everything empirically ... Write down the products, their weight, until you puff THAT bread itself)))
4) Panifarin - I don't have a clear idea of ​​what kind of animal this is and what is it for - for dough formation or for taste? You can try to bake bread without it at all, or you still need to “compensate” it with something - for example, how much of the semolina mentioned in the topic and what does it give?
Once I wrote him out on the Internet)))) I bake without him!
5) Raisins - is it for the taste or is it also somehow involved in the formation of the dough and without it nothing will work?
Only for taste and aroma in this recipe!
I would be very grateful for your help in bringing the desired idea into edible content. And also for a reasoned recommendation not to create a new rake for myself if I unknowingly spoiled the recipe to a state of inedible
And here, my dear, it's all YOURSELF !!! The first time I do it, if I'm interested, exactly according to the recipe, and then I customize it to my taste. I create new recipes based on the science from Admin.
That's probably all. If you have questions about my recipe, ask. Good luck !!!
More details: https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=86176.160

Thanks again to Lana for quick and detailed explanations! I will look for malt in shops and bran in pharmacies)) At the same time, I will have to look at the fiber from pumpkin seeds (I don’t remember who advised it here instead of panifarin, but if it turns out better, I’ll have to find a person and thank him separately). The main thing is that you can not pour this same panifarin at all (somehow the excess of ascorbic acid, and even fried one does not inspire me))) With the exact ratio of ingredients, of course, I have to experiment myself "on the spot" and according to the circumstances, the main thing for me was to get general recommendations like "without this component it will not work in any way" or "where did you plan so much liquid, you need much less." If I find everything I need, I will definitely try to bake it and then unsubscribe what happened

Good luck dear!

It's me again - a restless bore!
Perceiving Lana's words: "And here, my dear, it's all YOURSELF !!!" As an indulgence to forge a recipe, I raided the shops. Oddly enough, the malt and bran that worried me the most were quickly found in the phyto-pharmacy, in the company of chestnut honey and pumpkin seed flour (zinc, whatever one may say, is much healthier than fried ascorbic acid in panifarin, which was excluded from the original recipe, because Lana allowed). True malt was the last package, but I got it - Hurray. And who would have thought that after going around 6 stores I would never find a banal cumin! I had to correct the plans and recipe:
dry fast-acting yeast - 1 tsp,
wheat flour - 310 g,
rye flour - 80 g,
pumpkin seed flour - tightly crushed 2/3 tablespoons (it just so happened),
kefir 2.5% fat. (short-lived - 7 days shelf life) - 100 ml.,
milk 3.2% fat. (short-lived - 5 days shelf life) - 100 ml.,
water - 110 ml.,
salt - 1 tsp.,
sugar - 0.5 tbsp. l.,
chestnut honey - 0.5 tbsp. l. (I didn't think to dissolve it in water, but maybe it is not necessary?),
corn oil - 1 tbsp l.,
dry red fermented malt - 2 tbsp l.,
peeled rye bran - 2 tbsp. l.,
ground coriander - 1.5 tsp
She baked on the “main” mode, a small bun with a “medium” crust color.
The hedgehog seemed to be cute (for a bun he was too hairy - thanks to the bran), behaved decently, did not try to run away along the walls. But the "roof" failed - I shouldn't have reduced the amount of wheat flour by 10 grams. counting on the pumpkin, and then also put less pumpkin. Such black bread as in the "title" photo did not work out - perhaps due to the fact that I took less rye flour. Or maybe this is due to the lack of panifarin or the characteristics of malt? Is it possible to follow the recommendations of Admin and pour chicory for beauty or was it a joke from the Guru? But the main thing is that the bread turned out to be VERY DELICIOUS !!! And it smells just bewitching - bitter honey with notes of malt and coriander. Because of this, I was in a hurry with cutting, it is a little noticeable in the photo that the bread was "under-rested"
In general, thanks again to Lana for a wonderful recipe !!! Despite my minimal experience in baking and pranks with the recipe, the first time it was delicious! Although perfectionism requires the addition of at least 5 g of flour and something dark for aesthetics ...

Veronichka!
Excellent bread turned out !!! Match your delicious, perky description about the recipe and pastries)))) Accept my admiration, Veronica Down with perfectionism))) Long live tasty and healthy bread !!!
If I were you, I would have worked with the liquid in the recipe ... slightly reduced it ... And black is not the best thing in bread))) Agree !!!!
I have fermented rye malt that gives an intense color. The main thing is taste and aroma
Clever girl! Work on the recipe (brew the malt, as Rama teaches, further enhance its aroma and taste), eat the resulting bread with pleasure ... And you will have an excellent author's bread))))
Good luck! I am very glad to meet you !!! Bye Bye...
P.S. We forgot about panifarin, let the recipe be without it))))

[Lana]

Lana, Svetlana, and I am grateful to you for this wonderful bread! My daughter, who is very fastidious, like all children, dreamily chewing a small piece of this wonderful bread, edifyingly told me: So that she only bakes like this !! Thank you very much! Now I bake this bread really often. It is unrealistically soft, does not crumble when cutting. The child is happy to take sandwiches with him to school. I promise to post a photo

[Melalenka]

Melalenka,
How nice it is to read such reviews on your recipes. Words of children - right into the soul with a balm To your health, dear! I wish my daughter health! Thanks for the warmth!

[Lana,]

Lana, thanks for such a delicious airy black bread. I baked it yesterday. It is something! I used to bake wheat-rye, but it always turned out to be heavy. And then it rose so well, the loaf is just weightless! It turns out it's all about the bran. This is where the dog fumbled. Now we will have on our table air black bread. He will live with us forever

[alma17]

alma17
Thank you for your kind feedback on the black and airy We also love it Excellent bread for your Health, dear