Rye bread 100% from peeled and seeded flour in HP.

Thank you, I will use your advice. I will inform you about the result.

Well, finally, my beauties .
Everything worked out, thanks a lot for the tips.
There are cracks on the dome, but my husband likes it. The taste is awesome, just super. I will continue to bake.
Here is the bread cut.

Many thanks from all of our family.

Well, finally, my beauties.
Everything worked out, thanks a lot for the tips.
There are cracks on the dome, but my husband likes it. The taste is awesome, just super. I will continue to bake.
Many thanks from all of our family.

Great please! Bake to your health!
Next time add 20 ml of water. There will be fewer cracks and it will be easier for him to climb. By the way, how much did you part with in the end?

And who could not resist and did not let the bread cool down completely?

The spread was about 2 hours and 50 minutes. Baking for 1 hour 20 minutes.
We had guests, they really wanted to try.

Good afternoon, Arch!

Your recipe looks very cute and I want to try it. Especially because I also have Panasonic (though the model is different and the numbers on the timer will be different) and I can apply the same modes. And also because I baked in a bread machine on a rye program (the dough was sourdough) - everything was fine: the bread was delicious, but the roof was straight or sagged a little.

I read the description of your recipe several times, but I still do not understand - why turn on the empty bread maker and when to put the bucket (this follows after you take out the spatula)?

Thanks in advance for the clarification and sorry for the stupid question.

my 5 kopecks: I put a switch on the motor in the bread maker.
after kneading, turn it off.
and the motor does not spin at idle, and the blade does not need to be removed!

[in pause]

I read the description of your recipe several times, but I still do not understand - why turn on the empty bread maker and when to put the bucket (this follows after you take out the spatula)?

Thanks in advance for the clarification and sorry for the stupid question.

Good day! The question is not at all stupid.
Do you see how many cockroaches are in my head ?!
I didn't even think that this point would need to be clarified.
I turned on the empty HP while I was sorting out the dough (I took out the spatula, formed a dome) in order to skip the stage that was going on at that time in the empty HP kneading test, in which the shaft simply rotates and the heating element is periodically turned on.
And I returned the bucket after the end kneading (i.e. 15 minutes after the start of the program) with the dough already formed and without the scapula. It turned out that I kind of immediately put the bucket on mode proofing.
Well, I just did just that when I was filling out the recipe. Although it is not necessary even once, batch without a spatula, it won't hurt.
There are several options, choose:
1. Turn on the program, the dough is kneaded. Stop. Take out the bucket. Fiddle with the dough, remove the spatula. Return the bucket. Turn on the program first. Kneading will not hurt, since the spatula is missing.
2. Turn on the program, the dough is kneaded. Without stopping the program after kneading (i.e. after 15 minutes) take out the bucket. Fiddle with the dough and remove the paddle. Return the bucket to HP. The program, as you know, continues to live its own life.
and 3.
I got used to doing this:
I turn on the program, the dough is kneaded. Without stopping the program and without waiting for the end of the batch (7-10 minutes is enough for me) in pause I take out a bucket. I fiddle with the dough and remove the spatula. I return the bucket. By this time already batch ended and heating started on proofing
In general, do what is most convenient for you.It's always easier than adapting to someone else's logic.

Arka, Thank you, I've already figured it out ...

In the process, another question arose: My dough turned out to be quite steep - almost like a wheat bun, but as I understand it, this is not entirely correct. I added a little water - it became thinner - now it is baking ...

But I would like to know what consistency the dough should be?

Thank you

If the oven is on the hearth, then the dough can be kneaded steep, like what you did first.
If the oven is in a mold, then it is better to make the dough the consistency of a paste, from which you can mold a bun with your hands and it will keep its shape for some time, then it will begin to blur, flattening.
You need to play around with the consistency a couple of times to understand which dough you like.
If you bake too steep in a form, then the maximum that will happen is the roof will crack and the makish may be tight, due to the fact that it will be harder for him to climb. That's the whole "trouble".

I haven't baked such bread for a long time. And then I saw this recipe. I will definitely bake it. This is my favorite bread. Only I bake on peeled flour without seeded. Otherwise, everything is the same. And cumin with coriander

Manna, I have also only used peeled and wallpaper for a long time.
They are much tastier!

Sorry, maybe I'm not writing in the subject. My question is: "When do you need to sprinkle the bread on top with caraway seeds, coriander, spices .." At what stage of the program. There is no dispenser, so I'm afraid the dough will not "fall" after the approach, when the lid is opened. How to be? The question concerns all types of bread, wheat, rye ... etc.

You can sprinkle the bread with goodies 5 minutes before baking. Do not be afraid if you quickly open it, lubricate and sprinkle, then nothing will fall off.

I want to say THANK YOU VERY MUCH for the recipe for this bread!

I bake all the time - as the loaf comes to an end, I immediately start it again)))
It is very much - and just to the table, and for sandwiches - with cheese, and with sausage, and with herring, and even with salted bacon and garlic ...
I also do it only from peeled flour, the last time, in addition to caraway and coriander, I added a teaspoon of hops-suneli - the seasoning hung very harmoniously)))

Here's my bread:






And this is how my granddaughter evaluates the taste of bread:





He loves grandma's rye bread very much!))) Also sends THANKS!

Lemusik, you have wonderful bread, such varnished crumb holes!
And the taster in general is beyond praise, beauty!
Thanks for the detailed report !!!

Hello Arka!
Tell me, please, what is my mistake?
True, I admit right away that I did a little off-label.
It was only ~ 250g. sourdough, to which I added 450 g of flour and 350 ml of water. And, just in case, a teaspoon of yeast, since the sourdough is only a few days old, and even not enough. Everything else is according to the recipe, only the flour is completely whipped and instead of malt, dry kvass
It seemed to be kneading tightly, I had to help with a spatula, as the dough was very sticky and spread over the bucket. But they did not add water. It went up for about 2.5 hours, pitch 1:10. Here's what happened:



It looks like nothing, but the crumb is sticky, remains on the knife and in the teeth
It doesn’t matter, of course, let’s go for crackers, but what about next time? Besides the fact that everything is done according to the recipe
I would appreciate your advice and thanks for your recipe! Even my bread has a very tasty crust

P.S. Did everything in a Panasonic 2501 bread maker

I think there is no critical error.
The sourdough, perhaps, is still too young to give a quality crumb, so it is sticky.
Or maybe? .. Although I am not good at the chemistry of the processes taking place, I would not add yeast. Argument: MC bacteria and yeast are balanced in the starter culture, so why disturb this balance?
Good luck next time!
Feed the starter often and it will get stronger quickly!

[Arochka]

Arochka, I just thought that for those proportions that ilyk kneaded, the baking time was not enough No?

Thanks for answers!
I also vaguely suspect yeast, but I can't show them anything concrete
So next time we will put in more leaven and reserve time for a leisurely proofing and, I hope, we will not have to limit ourselves to eating the crusts.

Mannochka is absolutely right, but I didn't pay attention to the time.
It's definitely not enough. It must be increased by at least 10 minutes

Yes, about the baking time, I also thought that I should increase it. I'll try next time for an hour or twenty. Or maybe at once to the maximum, an hour or thirty.
It seems to me that the bread machine will not have enough power to burn bread anyway.
By the way, the cut pieces of bread lay for a couple of hours in an open bag and became much less sticky. And the croutons are absolutely excellent came out of the oven

[some]

And it seemed to me that some the stickiness of the soft is, in principle, characteristic of rye bread ... And it really needs to "ripen" after baking ...

[Arochka]

The bread should not be sticky, if it sticks (such bread is not very useful for the body), then it is either underbaked or not ripe (and, as an option, they forgot to put salt). I bake wheat-rye bread in the morning, and in the evening it no longer sticks. But if it is rye bread, and even on coarse flour, and even on custard malt, then such bread ripens for at least a day, or even two.

Arochka, forgive me for getting in

Well, about ripening, I tried it 2 times: 8 hours after baking and about a day later. The difference is not noticed, lindens are about the same. Here are the cut pieces that dried up in the open air - those, yes, were not so sticky ..
It seems like a lot for two days, no? I want some fresh bread
In any case, the storehouse clearly does not win in taste in two days.

Well, about ripening, I tried it 2 times: 8 hours after baking and about a day later. The differences are not noticed, lindens are about the same. Here are the cut pieces that dried up in the open air - those, yes, were not so sticky ..
It seems like a lot for two days, no? I want some fresh bread
In any case, the store one clearly does not win in taste in two days.

Your bread is simply not baked.
And the store - he has nothing to win there - you chew yeast there, and a lot of chemistry

[pure rye]

It seems like a lot for two days, no? I want some fresh bread
In any case, the storehouse clearly does not win in taste in two days.

Sourdough rye bread stale becomes very slow). And tasteless ... until this moment he never waited).

But still pure rye even well-baked and ripe bread has a somewhat sticky crumb. You can mold a ball from it))). But I shouldn't stick to the knife and teeth, here I agree completely!)

I support previous speakers

[Arka]

Feed the starter often and it will get stronger quickly!

Arka, first of all, happy birthday and further success in the culinary field!
And secondly, the question: how often to feed her?

While the leaven eats, it grows. As soon as she went to fall, she began to starve, which means it's time to feed.
And thanks for the congratulations!

Good day! Tell me, in the end, how many hours did your bread rise?
I was given a leaven, but for some reason nothing rises on it, although the one who gave me everything rises there on this leaven. I did everything as I was told, fed, then on the 2nd day I also fed, on the 3rd I tried to bake and it turned out to be a brick, in the literal sense of the word. It feels like the leaven is dead ... it doesn't work.
Now I will try to grow my own leaven!

Does the leaven raise itself? How much does it grow after feeding?
It is too rare to feed the ready-made sourdough once a day. She may have over-acidified

Does the leaven raise itself? How much does it grow after feeding?
It is too rare to feed the ready-made starter culture once a day. She may have over-acidified

No, the leaven does not raise itself ... after feeding it remains the same, there are not even bubbles ... but another girl turns out to bake from this leaven, but she baked it differently - she took a spoon, prepare the leaven, added a glass of flour and a glass of warm water, gave rise for 2 hours, then I added flour, water, salt, kneaded the dough, let it stand for another 3 hours, and then baked it .... I ate this bread - it was tasty and soft.

Good day! Tell me, in the end, how many hours did your bread rise?
I was given a leaven, but for some reason nothing rises on it, although the one who gave me everything rises there on this leaven.I did everything as I was told, fed, then on the 2nd day I also fed, on the 3rd I tried to bake and it turned out to be a brick, in the literal sense of the word. It feels like the leaven is dead ... it doesn't work.
Now I will try to grow my own leaven!

Do not be discouraged, ladies are capricious leavens, you need to find a common language with them and everything planned will succeed! Perhaps, somewhere, the algorithm in working with the test was broken. Or perhaps I myself once encountered such a poor-quality flour that does not work at all. Once I got such a sourdough and the sourdough did not work AT ALL and I could not grow a new sourdough on it (and not "the first year for my husband" with sourdough). I bought new flour (in the same store, the same brand, only a different delivery batch) and everything worked out.

Try and be sure to succeed

Arka, thanks for the recipe. Finally I got real rye bread.
🔗 🔗 🔗 🔗
Instead of peeled flour, I took wallpaper (which was available). From the additives I added oregano. Baked on rye setting. After kneading, I also took out a spatula so that later it was easy to easily get the bread. At the end of the rise, the oven turned off and waited for the dough to reach the mark. She turned on the baking for 1 hour and 20 minutes. I was very afraid that the roof would be non-convex again. Therefore, I added 50 g of seeded rye flour to the recipe.
I ask connoisseurs to look at bread. Should the dough be thinner? And maybe reduce the baking time? I want a thinner crust.

Natalia, the bread turned out very well, the crumb is beautiful! I hope the taste did not disappoint you either. At the expense of flour, as for me, wallpaper is even better and healthier. Judging by the roof and crumb, the flour / liquid balance is just right. The crust can be moistened after baking so that it is not so hard.

Thanks Nata. The taste did not disappoint. As I imagined.
I'm doing it again right now. In Rublevsky I bought both seeded, and peeled, and wallpaper. There is also malt. But the leaven turned out to be 300 g. Instead of water, I added 300 g of sour milk. And I didn't add extra flour. All the same, the last one seems to me a bit thick. I took it strictly according to the recipe. I'm experimenting.
The sourdough was grown in a multicooker on the dough mode (28 degrees). I put it at 8 o'clock. Very good fit in 4 hours. I needed to quickly. Tomorrow we are going to the country house with ready-made bread. Stands on the rise. Let's take a look.

And I returned the bucket after the end of the kneading (that is, 15 minutes after the start of the program) with the dough already formed and without the scapula. It turned out that I immediately put the bucket on the proofing mode.

Good afternoon, tell me according to your recipe, you can somehow make it so that you fall asleep in HP, turn on the program and leave, maybe even if you need to switch the program so as not to get it)) Maybe a strange question, but there is a little bit of time and qualifications for such manipulations with the dough, although I worked as a cook, but I had nothing to do with the dough, now I master it. Thank you.

I'm afraid that you can pick up something on the machine only when your starter culture behaves predictably and stably. First, you still have to work with the recipe, and when a stable result appears with a predictable process time, you can choose a program.

I'm afraid that you can pick up something on the machine only when your starter will behave predictably and stably. First, you still have to work with the recipe, and when a stable result appears with a predictable process time, you can choose a program.

It is clear, thank you, but how to find out if the sourdough behaves stably)) I baked according to your recipe, the kneading was on without gl., And then set the baking for 1 hour 20, the bread turned out delicious, but the crumb seems to be dense, I added sunflower seeds, pumpkin seeds and sesame seeds in just a teaspoon.

Speaking of stability, I meant that the leaven raises both itself and the dough in a known and unchanging time. Then you can choose a program for this time.

Speaking of stability, I meant that the leaven raises both itself and the dough in a known and unchanging time. Then you can choose a program for this time.

Thanks, I will try. And tell me, where can you read about what is included in the programs? I have HB Liberton-05-2, in the manual only the names of the programs, but it is not described what is included and how long it takes, can you have a link to the description at hand, as I understand it, for all HB programs are standard or may differ?

Unfortunately, she is not familiar with Liberton. Ask owners about programs.
the point is that after a short kneading time the program time before baking is as close as possible to the time required for the starter culture to rise the dough. Rye dough does not need to be kneaded, but in the program it is not essential, since it is solved simply by removing the mixer after kneading. Ideally, the baking time itself should not be less than an hour.

Well thank you.

[Arka]

Arka, hello, please tell me about this recipe, if you brew malt, do you need to take additional water, theoretically it absorbs water, if you need to add water, then how much?

No additional need. Take about 1/3 of the recipe water for the infuser. Remember about the different moisture content of flour, if necessary, adjust the thickness of the dough with flour.

Here's another thing that interests, Arka, you describe how you reset the program and turn it on again, and nothing that starts kneading there, the blades are no longer there, and will the dough fall from the rotation of the rollers? What height should I set for raising the dough? And also tell me, if you brew malt with flour, what is the proportion of malt, flour and water? Thank you

You can take a look at the tea leaves here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145290.0
but there will be no kneading without a stirrer
set the mark to double the volume

[Arka]

Arka, thank you, I will definitely make this bread, if only the leaven waited for me, I went on vacation, I'm afraid it will disappear ...

[Arka]

Arka, thank you, I will definitely make this bread, if only the leaven waited for me, I went on vacation, I'm afraid it will disappear ...

My leaven is safely stored in the refrigerator, even in the cellar at the dacha. Then feed her and use it. And try all the same on the rye bread mode, if there is one, Arka so it will not be offended that I interfere with my Charter in someone else's patrimony, for example, it's easier for me. The main thing is to turn off the oven before baking, wait for it to rise twice along the mark and turn on the baking for 1.20-1.30 hours. With a good leaven, the dough rises in 2 hours. Not baked in 1 hour, too little time for rye. Thank you very much for the recipe. Now we eat real rye bread, like in childhood in the village. Even my husband said "Okay".

[nata_zvezda]

nata_zvezda, yes, of course, it is stored, but there is a period of time during which it is necessary to feed, it has now been almost 10 days since the last feeding, now I rushed home and sniffed, everything seems to be in order, the panet is quite decent, even nice, I will feed and try to bake ...