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

: wow: Congratulations: flowers: Handsome, so handsome I don't even doubt the taste

Irochka, make an urgent ferment and become a recipe tester. I do not promise privileges and wealth, orders, but I will not be stingy with kind words As in the old days
Thanks for the great feedback on the bread, I myself am so happy that the recipe turned out on the first try

I have a multicooker PanasoniC SR-TMH10 and Panasonic SR-TM18, in a small oven I like it more, a bun is more beautiful. I baked it like this: baking program for 60 minutes, then turned it over and another 20 minutes on the same program, at the end of the program, immediately pulled it out and under a towel until it cooled down. In my opinion, in a multicooker, rye bread is more airy and tastes more intense, the crust is thinner.

Valyusha, thanks for the answer, dear
Maybe someone will use your experience!
And I do not have a multicooker I now dream of a Cuckoo Pressure Cooker, there, in my opinion, all the functions are collected, it is called the Multicooker

[nut]

Lanochka, congratulations! Beautiful bread, very much! Well done, smart girl, all the same she baked it with sourdough, so what about the taste? It is interesting to see the cut, probably openwork - it turned out to be lace! Reduced yeast or completely removed, how much leaven did you put in?
I have now put in French bread with the new sourdough, and reduced the yeast by half. And I started sourdough on rye wallpaper flour "Belovodye", maybe that's why she's such a hooligan? Or because the first time I fed them whole grain flour. Now the smell is better, closer to lactic acid. But it grows quickly, I can't slow down, on the windowsill 24 * C, on the floor 22 * ​​C, on the table 29 * C In the refrigerator there is a shelf for her with 12 * C, but I don't want it there yet, it always seemed to me that after the refrigerator the leaven becomes different, although it should not be cold there, but it is no longer so playful.
Irina - nut, I put honey instead of sugar, a little, just for flavor and benefit, the bread is not sweet, but so nice - dessert. I call this black sandwich bread about myself. I eat white bread very rarely, probably because I often bake Tatar pies on white flour. Pies are tastier!
Valyusha - Wall, thanks for the answer, though I don't have a small multicooker yet, but maybe I'll get hold of it for a long time, I want it for a long time and then I'll try to bake bread in it too.

Razrezik looked, super! I didn't expect anything else!

Lanochka, congratulations!
Here's another taste to find out what? It is interesting to see the cut, probably openwork - it turned out to be lace! Reduced yeast or completely removed, how much leaven did you put?

Thank you, dear Rituyla, the bread really pleased me, I'm just happy
The taste is more bready, softer, the aroma is richer, like any sourdough Loaf is light.
Razrezik showed by adding to the message.
Reduced yeast by 2 times, took 0.5 h. l. Next time I'll try 1 / 3h. l. take.
I took the sourdough 200g, that is, a full portion.

But it grows quickly, I can't slow down, on the windowsill 24 * C, on the floor 22 * ​​C, on the table 29 * C In the refrigerator there is a shelf for her with 12 * C, but I don't want it there yet, it always seemed to me that after the refrigerator the leaven becomes different, although it should not be cold there, but it is no longer so frisky.

Ritochka, I do not like the leaven from the refrigerator, just like you Experienced I came to a temperature of 17 * C, which, in my opinion, is optimal for the leaven. If it is lower, then the quality of the bread changes for the worse, if it is higher, then it is often necessary to feed.
I, Ritochka, love dessert black bread, I always put honey when I have it at home. I didn’t put it in this recipe, because it’s simple in design.

Svetlana, tomorrow is my turn. I will bake in sourdough with the addition of whole grain flour and in a bread maker.
Maybe there is no need to open a new Temka, this bread was born here, let it remain here. What do you think?

[per]

Svetlana, tomorrow is my turn. I bake in sourdough with the addition of whole grain flour and in a bread machine.
Maybe there is no need to open a new Temka, this bread was born here, let it remain here. What do you think?

I vote for your bread with both hands! I will wait with the same trepidation and excitement as mine today.
I per your proposal, let all options be in one place!
How the moderator looks at it ... There is something to clean up, although every message is dear to me here. But the site is not without borders
This is my opinion

Good morning to all the girls I have a similar problem with the sourdough French problem - I kneaded it yesterday at 7 am, put it in the kitchen in the warmest place by the battery, today at 7 am I looked, and it was like a piece of dough, so it is, even hints of movement not as tight as during kneading, but did it strictly as VIKI teaches in m / k I threw out this piece tell me why it happened?

[nut]

I have a similar problem with the French sourdough girls - I kneaded it yesterday at 7 am, put it in the kitchen in the warmest place by the radiator, looked at it at 7 am today, and it was like a piece of dough, so it is, there is not even a hint of movement tight as in kneading, but did it strictly as VIKI teaches in m / c

Ira-nut
I say, as I understand it and from my last experience: day 1, everything was the same for me, maybe a little lump became softer and more In vain they threw out, go ahead, everything ripens in the workpiece The second and third days are important.
Look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.0
This is the second day before the wheat flour feeding!
Do not throw it away if you are sure that the temperature and time are accurate!
Will ripen! My temperature was below normal in all three days, but it turned out
Good luck, Irochka! Believe in it and you will succeed!

Lana, I started a new one today at 8-00, while everything is like with kneading. Here's what interests me - if tomorrow at 8-00, that is, 24 hours will pass, everything will be the same one lump, what should I do then? leave for another day or something - I will not get it right: - \ Explain to me my actions further;) I have already read all the topics a hundred times and looked at the photos, it seems that everything is clear and clear, but in real life it is not at all so

[alive]

This is what interests me - if tomorrow at 8-00, that is, 24 hours will pass, everything will be the same one lump, what should I do then? leave for another day or something - I will not get it right: - \ Explain to me my actions further;) I have already read all the topics a hundred times and looked at the photos, it seems that everything is clear and clear, but in real life it is not at all so

I walked according to what was written, the time came for the next step, I am doing it, etc. The temperature is the main thing, but, in my opinion, it is better a little lower than higher. Otherwise they will die alive in the workpiece! Forward! As you go through the whole cycle, then we will decide what next! Keep it up! Good luck!

Thank you: flowers: Now at least a little bit clear

[nut]

nut

Lanochka, so I baked yesterday, or rather today (I'm a midnight girl), a simple black one. In the recipe, the leaven is 200 grams, it consists of 50 grams. French women & 100 grams of whole grain flour & 100 grams of water (50 grams removed for divorce). Yeast 1/3 teaspoon, but it was necessary to put 1/2 - I'll take into account for the future, the dough will rise faster. I ran out of panifarin, I did it without it, I didn't put honey until I limited myself to sugar, so did salt and pumpkin seed oil. The bread is very very tasty, the crumb is so elastic and soft, there are no crumbs at all. I could not resist, I ate both sliced ​​slices, with butter and coffee just a thrill - you don't need another!
Differs from base bread, both in taste and crumb.The bread according to the main recipe is gentle - airy, very light, almost dessert-like, and this one is different, more bready or something, but also a very delicate taste! In general, these two breads are completely different in taste, despite the almost identical ratio of ingredients. Just one change - the leaven, and you get a completely different bread. Baked in a form for round bread, bread weight 770 grams, a form with a diameter of 18 top, 15 - bottom, 10 - height. The gingerbread man was softer than usual, I think, and this is also the merit of the leaven.

[Ritochka]

Ritochka
This is a new song on old words with changes!
Beautiful appetizing bread!
We will exhibit two recipes, since I bake 200g of sourdough, which has reached its peak and begins to fall off. Yes?
Rituula, recipe in the studio back to the page I'm sure that someone already wants to bake the kind of bread you baked!
My admiration, midnight

Okay, Lanochka, first I'll bake it again, probably tomorrow. It is necessary to strictly control all the ingredients and the kolobok, and then I will immediately put it on the page.

Ritochka

Lana7386- and this is again your wonderful bread in MV and here is the cutter well sooo tasty !!!

[wall]

Valyushawall
Very beautiful Lush is obtained in MV, the holes are evenly distributed! Wonderful bread
The camera in your grips works great - very sharp and clear pictures! You can make the preview larger, enter the number yourself at least 400-600! The pictures are very good!
Eat bread to your health, Valyusha!

Thank you, Svetlana! Only a photographer who is useless of me so far, like a PC operator, everything will turn out at random ...

It turns out and great!

I bake this bread, but I just cannot achieve that lightness in bread that is in the basic recipe. On the sourdough it is different, although there is no sourness already, I learned how to remove it, but still the bread is different. Here is yesterday's bread, I baked it in a mold, I just can't add this bread to the bread-maker's program, none is suitable for this bread, only in manual mode. I think we should stop at the initial recipe. Still, your recipe is the best bread for this, Svetlana!
It’s better to let this bread remain yeasty, but tasty.

Lana7385! I forgot to write that I took 0.5 ingredients of the recipe, so the bun is not very high, and if you take the whole amount of bread under the lid of the MV, but it's a lot for us.

[Wort]

It’s better to let this bread remain yeasty, but tasty.

Ritochka, amazingly airy bread! The beauty! How the fungus rose! My dear girls, what craftswomen you are! The heart rejoices and the soul sings!
I baked with sourdough, but I haven’t repeated it yet on this layout. Last baked recipe Wort I love her bread (y) And even with buckwheat honey!
Rituyla, I am delighted with your bread!

[Zest]

Lana7385! I forgot to write that I took 0.5 ingredients of the recipe, so the bun is not very high, and if we take the whole amount of bread under the lid of the MV, but it's a lot for us.

Of course, Valechka, do as you like! I also bake small black breads! Yours still stands before my eyes
But French recipe Zest big and eat it in less than two days!

Here, potato and Italian Romins disappear, and only I eat dark, sometimes my son asks to bake. The kneading has to be done either with handles, or in a food processor, HP only gets dirty with this amount, the air threshes.

A strange thing is going on Yesterday I made a second attempt to bake bread - a complete failure I did everything as in the first attempt, but what difference does it make, instead of fluffy bread, natural brick, heavy with wet crumb, flew immediately to the trash so that the home ones would not see All the ingredients are the same, yeast good (tested on buns) - I'm completely at a loss. Maybe some otherworldly forces are interfering

[nut]

A strange thing is going on Yesterday I made a second attempt to bake bread - a complete failure I did everything as in the first attempt, but what difference does it make, instead of fluffy bread, natural brick, heavy with wet crumb, flew immediately to the trash so that the home ones would not see All the ingredients are the same, yeast good (tested on buns) - I'm completely at a loss. Maybe some otherworldly forces are interfering

nut
With otherworldly forces and find out the reason
What else can I say?
And what will Rita say-Margit ? What recipe did you bake, nut ?

Irina is a nut, but how did the dough rise? It seems you wrote in one of the topics that baked this bread with rye sourdough from Viki.Maybe this is the reason, and the bread recipe was written with the use of yeast. It's me here, may Svetlana forgive me, a hooligan, trying to grease this bread with my sourdough.

Girls, for the first and second time I baked according to Rita's recipe, first the dough, and then everything else from answer No. 18 True, when kneading the dough was steep, but everything went up well, and what happened in the oven is a mystery: o The workpiece for some reason decreased and turned into what happened: (Temp. in the oven as usual 10-15 minutes 250 *, then 25 minutes 200 *. Girls, don't worry, everything will be fine, I'll try again in a couple of days, I'm now interested in finding the reason

[nut]

Girls, for the first and second times I baked according to Rita's recipe, first the dough, and then everything else from answer No. 18

Let's wait for an excellent bread nut Good luck!

If the bread falls in the oven, then most likely the dough has stopped. Rye flour should be handled with extreme caution, the dough does not like long kneading and only one rise and proofing are needed. It is better for the dough to be a little short than to stand. This applies to any type of bread.

[Lana7386]

Good evening everyone! And I'll come to you with a prescription bread Lana7386 , help yourself! At dinner we just dabbled in half a bun with herring, well, very tasty! I did not add additives, my husband does not like it, only slightly sprinkled with sesame seeds.

[wall]

I did not add additives, my husband does not like it, only slightly sprinkled with sesame seeds.

To health, wall- Valyusha Bon appetit! You also get excellent bread in HP according to this recipe
Of course, we can get bread of different taste by changing additives! That's why they additives, but the basis remains!

Lana7386, thanks! A bit the roof is "smooth" this time at my bun,
I myself am to blame - I had no time to stand at KP, but my flour is already different. When I looked, it was too late to add flour, everything was mixed for a long time and the dough was thin, next time I'll follow the bun.
ROMA - thanks for the science, now everything is fine, I even go to my neighbor MK, well, almost microns, I show. Thanks to the site - we already have almost the entire street baking.

[ROMA]

Lana7386, thanks! A bit the roof is "smooth" this time at my bun,
I myself am to blame - I had no time to stand at KP, but my flour is already different

ROMA- thanks for the science, now everything is fine, I even go to my neighbor MK, well, almost MK, I show. Thanks to the site - we already have almost the entire street baking.

Valyusha

Lanochka, I tried several times to bake this bread with sourdough, but completely in automatic mode. I slightly varied the ingredients, and it seems I did it! I'll bake it a couple more times to make sure that the recipe is correct, and you can show it to people!

[beautiful]

Lanochka, I tried several times to bake this bread with sourdough, but completely in automatic mode. I slightly varied the ingredients, and it seems I did it!

Rituyla, I really like to bake bread on the machine, as you say, so I will wait for your recipe with impatience
I don't always succeed beautiful bread with rye flour; as the saying goes, "once at a time it is not necessary" ... Therefore, I try to "lay the bun" beautifully. In this recipe, you don't even need to mold on the table. You just need to tweak in the bucket a little
Good luck Ritochka, I'm waiting for your recipe
Ritochka, I saw that we are in the recipe Just black with yeast
This bread I DO NOT touch, he's on full automatic. sourdough I am correcting a little Understood

Lanochka, but I have not seen the new theme of this sourdough bread.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92724.0
Here he is, Ritochka!

This bread is now my favorite! I have been looking for "my" bread for a long time. Yesterday I baked it - very aromatic and tasty. True, I added sunflower seeds instead of pumpkin seeds and it took a long time for me to form a bun, I had to add a lot of flour. Thank you!

[Freesia]

This bread is now my favorite! I have been looking for "my" bread for a long time. Yesterday I baked it - very aromatic and tasty.True, I added sunflower seeds instead of pumpkin seeds and it took a long time for me to form a bun, I had to add a lot of flour. Thank you!

Freesia 🔗
I am very glad and grateful to you for using and appreciating the recipe for my favorite bread! Bake and eat to your health! Thanks for the kind words! 🔗
We did the right thing, that we achieved the right thing. There is a kind of kolobok in the photo, but try not to "hammer" it with flour, because the bread will lose its airiness ... We have very good local flour, so flour correction is sometimes necessary in other regions!
Select additives according to your taste and mood Bread will only benefit from this!

[lana7386]

lana7386, I carry my "thanks" for the airy bread Pekla today, everything turned out well and very tasty. Only when I was rewriting the recipe, I forgot to write down the amount of yeast and put two teaspoons instead of one. I think this did not affect the taste much, but the perforation is excellent in the bread

[lana7386]

lana7386, I carry my "thanks" for the airy bread Pekla today, everything turned out well and very tasty. Only when I was rewriting the recipe, I forgot to write down the amount of yeast and put two teaspoons instead of one. I think this did not affect the taste much, but the perforation is excellent in the bread

julia-bor
Thank you for your positive feedback on the bread. I am pleased that you liked it! And there will be holes even with 1 teaspoon of yeast. Why put more, right?
Bake this recipe and bon appetit!

Lana, I've come to thank you again for this bread. I bake it for my grandmother, she has diabetes. Instead of sugar, put in a little fructose. Tests have shown that blood sugar does not rise after this bread. Grandmother is in seventh heaven with happiness, because she can't do so much. According to her, she eats it like a cake. Thanks again!

[MOM SONY]

Lana, I've come to thank you again for this bread. I bake it for my grandmother, she has diabetes. Instead of sugar, put in a little fructose. Tests have shown that blood sugar does not rise after this bread. Grandmother is in seventh heaven with happiness, because she can't do so much. According to her, she eats it like a cake. Thanks again!

MOM SONY
Touched to tears and happy that your mother can eat bread!
I wish her health and long life! Say hello to mommy for me!
Bon Appetit!
Thanks for your feedback!

Thanks for the recipe!
delicious
Easy changes.
2 tablespoons of fiber, 2 tablespoons. tablespoons of buckwheat flour
dry malt-on gel.
I had to add about 2-30 ml of water
The gingerbread man was rather dry
Next time I'll take 1 tablespoon of liquid malt
Perhaps there was a reason.
There is a photo, I will put it later.

Thanks for the recipe!
delicious

Thanks for implementing the recipe! 🔗
Make changes to your liking and preferences, but watch out for the bun _ it should be like wheat
I am pleased that the bread is to my taste!
Happy bread!
🔗

And here is the photo session bread.
Lana7386 thanks for the recipe!

[COOLER]

Excellent bread!
COOLER Thank you for the wonderful embodiment of the recipe!