Wheat-rye 50x50 bread with live yeast (bread maker)

Isn't “gluten-free bread” “gluten-free”?

Isn't “gluten-free bread” “gluten-free”?

Yes, it also seems to me that this is one program, but the name is different. In my total time it was 2:10, including two kneads of 5 and 10 minutes, raising for 60 minutes and baking for 55 minutes.

[ukka-Olya]

ukka-Olya said that she had this program number 9.

And I have number 8. Thank you.

Maybe I was wrong? (children were hanging on their ears, she could have confused something)

[Aksinka]

This is exactly what I do. Until this very stage.

Have Aksinka there is no gluten-free mode. I have it, but I do not use it in this task. I just knead again in the "dough" mode - 20-25 minutes. Then I reset the program. And I leave it on the switched off stove to rise for an hour 10 - hour 20 minutes.
Well, and then I turn on the "baking" mode for one hour.
And everything - further "take away the ready-made" (c) - already 9 pcs. baked.

I have BORK, there is only a dough program
Kneading 20 min.
Then proofing, only 1 h. 30 min.
What do you think, if the first and second batches are run in full without turning off the HP, + after the second time, wait for a rise in 2 times, and then baking?

That's what happened, I hasten to share!


All recipe up to gram and ml from RINA, with the exception of coriander and malt (I just don't have them)

1. Bookmark, knead 15 min. on the "dough" program, cut out HP;
1.1. Exposure 1 hour 15 minutes:

2. Bookmark - rye flour, in it water, in which salt dissolved (2 small measuring spoons), brown sugar (2 with 1/4 large measuring spoons); poured over 1 tbsp. l. vegetable oil;
2.1. Dough mode. By the end of the kneading of the kolobok, which "floated" a little along the bottom, with the second spoon of vegetable oil the kolobok "got together" perfectly!

Thanks to Countryman, Rina and everyone who unsubscribed in this thread. Studying was good!

2.2. Before proving, he took out a spatula so as not to guard the turn, and went to rest.
2.3. After the signal, he looked, the dough did not rise very much, because there was not enough to the mark that I had outlined (I stuck a piece of dough on the side of the bucket)!
2.4. After 15 minutes, i.e. after 1 hour 25 minutes. after kneading, the dough rose.

3. Turned on baking for 1 hour!

Here's the result! The roof did not collapse, but not very convex either !! There is work to do!


And this is a side view with a flash!



The dough was exactly up to the height of the scapula, which is 40 mm.
It rose to a height of 88 mm, that is, 2, 2 times in height.
And the bottom of the bucket at the bottom is narrower, the dough has risen by about 2.5 times in volume.
From now on, the mark with a plank is not a wall and "if you please"! Not to guess

[Rina]

I also baked this bread today. The "roof" really let us down - it turned out flattened, although 15 minutes before the start of baking, I looked into the KhP everything was beautiful. But the bread is very tasty, so I will definitely bake it.
This is how I have it:

Rina, thanks for the recipe

All recipe up to gram and ml from RINA, with the exception of coriander and malt (I just don't have them)

Coriander in the suburbs (I'm from Skhodnya) is not a problem. Any grocery store. Caraway, by the way, is also nothing.
But instead of malt, I highly recommend kvass wort produced in Rostov-Yaroslavsky. Banks.

Here is - 🔗

It is just now on sale in the suburbs. It was not all winter, but now it appeared before summer. I took fifteen cans at once, because I really love this kind of kvass.

However, it came up for bread. 40 ml per batch, in the part that is added to rye flour. With a corresponding reduction in water. When the wort-water-honey (sugar)-salt mixture is formed, it is a good idea to heat it up in the microwave for 30 seconds before stirring, so that everything is easier to dissolve later. Do not add vinegar there before heating! Better after, or directly into the flour, after the butter.

Yes! And the color of the bread turns out in general - a fairy tale.

And for kvass - thank you!

Can you use lemon juice instead of apple cider vinegar (for lack of one)?

Sure you may. But I won't tell you about the quantity.By the way, I advise you to use ordinary ascorbic acid as an improver in foreign books on baking.

By the way, I advise you to use ordinary ascorbic acid as an improver in foreign books on baking.

It is better to add ascorbic acid so that the dough does not spread out in breadth, to improve the properties of the flour when baking is on the hearth.

It is better to add vinegar, kefir, sour apple to rye bread - rye dough loves this very much

[Aksinka]

Aksinka, until ukka no, I'll try to answer. We were just discussing and thinking about how to cook this bread in Orion.
1. Knead yeast, wheat flour and water for 10 minutes on the "dough" program until smooth. Reset the program leave the dough alone for an hour and a half.
2. While the dough is brewing, measure out and pour rye flour, malt, coriander over the dough.
3.in the remaining water dissolve salt, honey and vinegar.
4. Pour the solution over the flour and start the gluten-free bread program (aka gluten-free).
5. You can add oil at once with all the ingredients, or you can when the dough, flour and water are already mixed (carefully add a couple of tablespoons of oil).

Thanks a lot for your help!!! I baked the bread, it turned out to be the most successful of my black breads. The roof is pleasing, convex, beautiful. On the advice of Admin, I replaced some of the water with kefir, instead of vinegar I added grated sour apple. Everything is great, but the size is too small for my family. Who counted 300/300 grams? Increase everything proportionally by 1.5, or do you need to take into account some nuances for rye bread?
Other than coriander and caraway seeds (asked to be dropped) what else can you add for flavor?
Thank you very much for the recipe - I will use it when baking black bread.

[three]

We constantly have this bread in our house, when there is time - I bake in the oven, when not - in a bread maker, I add ground coriander "Mriya" from spices three h. l. and malt four Art. l., all measuring spoons from HP. Try it, there will be a very fragrant bread !!! If there is honey, then buckwheat, but if not - any will do, even added molasses. I have never tried it with sugar. Nothing more from spices !!! Instead of water, I often use water from Indian sea rice, (the sour the better), it even tastes better on it !!! If you want to make a recipe bigger, just multiply by 1.5 all the ingredients and spices, and that's it.

If you want to increase the recipe, just multiply by 1.5 all the ingredients and spices, and that's it.

I multiplied and tried. Everything worked out, but I will not try again. Because my 256th Panasonic, which does not have a special weight for rye flour, mixed such an amount with obvious difficulty. There was a risk of breakage.

I have never tried it with sugar.

My wife doesn't like honey rye. I bake with sugar. 2 tbsp scoops + 1 tsp, the one on which I raise live yeast. It turns out fine.

For me, this recipe and technological process (with my adaptation) has already become standard. I bake 2-3 times a week. I haven't even looked into my printed instructions for a long time.

[Countryman]

Countryman I also have no specials. rye scoops. But the dough turns out to be the consistency of pancakes, it is always mixed perfectly. Did you use a recipe? I mean, first we knead the dough with yeast, half the water and all the white flour, and after an hour we add rye, vinegar, honey, etc.? By the way, maybe you had a hard time getting mixed up, because you put sugar instead of honey ??? Honey is also quite liquid and its already 35 grams ...

[Countryman]

Countryman Did you use a recipe?

Everything according to the recipe with two substitutions - honey for sugar, malt for Rostov-Yaroslavl kvass wort. With correction for the total volume of liquid. Mixed up on an increased volume of one and a half, everything is fine, there were no problems with the result itself.

What about "mixes up with difficulty", then I have a flair for kneading. In my motley biography, I mixed a lot of concrete-mortar. Including concrete mixers.So intuition, which is a qualitative expression of the previously acquired quantitative experience (dialectics, damn it,), willingly or unwillingly, tells me about the possibility of a breakdown on such volumes ...

[Countryman]

Countryman Well, you know better ... I've never had this. Although the cars we have with you are not very different. But I noticed that the dough becomes thinner at some stage of kneading, so that rye flour and concrete are incomparable things in this regard.

Thank you for the bread .... what a delicious!
and so

I'm glad I liked it. It means. that we have the same tastes

Good evening! I want to make bread according to your recipe. Tell me how much dry yeast you need to take.

[kVipoint]

kVipoint, (I smell it) ...

It's hard for me to talk about proportions, I don't use dry ones in principle. According to the topic "Yeast - types, uses ...", then the ratio "wet": "dry" is about 3: 1, that is, instead of 6-8 g of "wet" you need to take 2-3 g of dry. It seems like it should be 1 tsp. I think 1.25 tsp can be used to guarantee lift.

Maybe the experts in dry yeast will catch up?

Thank you for such a quick response! I will be grateful in advance for the answer. And yet, Rina, when you took 300 g of rye. and 100 gr. wheat - did you increase the amount of liquid? After all, rye takes it a little more?

tracked consistency when changing proportions.

Recently I can't bake this bread, my power on the rotation of the mixer has dropped sharply

if you feel that the dough is too viscous, at the end of kneading with rye flour, pour a few drops of butter on the bun, it will allow the dough to round.

Good evening! I want to make bread according to your recipe. Tell me how much dry yeast you need to take.

Be guided by this table "Amount of flour and other ingredients for making bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

If the dough contains a large amount of rye, whole grain flour, and other "heavy" flour, the amount of yeast can be increased by 25%

Yes, you need to take into account that I gave the recipe for such a rather dense bread.

If the dough contains a large amount of rye, whole grain flour, and other "heavy" flour, the amount of yeast can be increased by 25%

Yes sir. I have picked up. For this bread. Really dry need more.

I bake it on average three times a week, almost without thinking. The recipe was worked out by me before the execution "at the spinal cord level."

So:

HP - Panasonic-256. The control mode is manual with division by operations.
1. Kneading the dough
Wheat flour 200 g. Water - 150 g (slightly warmed up). Dry yeast - 2 small measurements. Kneading in the "Dough" ("Pizza") mode - 15-20 minutes.
Turn off HP with leaving the test to rise.

2. Rise of kneaded dough (dough) - 20-25 minutes. Over this time the following preparatory work is being carried out.
2.1. Pour into a volumetric flask:
a) To enhance the color and rye smell - about 40ml kvass wort concentrate produced by "ATRUS", Rostov-Yaroslavsky. Wort from other manufacturers usually contains some kind of "modified starch" (I don't know what it is, but it gives much worse results, both for kvass and bread).
b) 2 large measures of sugar
c) 1.5 small measure of salt
d) hot (strongly) water - topped up until the total volume in the flask is 160 ml.
e) everything is thoroughly mixed until smooth
f) the flask is placed aside for some cooling
2.2 In a bowl on the scale
a) rye flour weighing 230-250g is sown through a sieve.
b) 1 scoop of ground coriander and 1 scoop of caraway seeds are added to the flour
2.3. The rise of the dough is visually checked. When it reaches a level of 1/4 of the height of the HP bucket (or more), into it
a) pour 2-2.5 tablespoons of sunflower oil
b) flour, previously flavored with coriander and caraway seeds, is poured into a bucket onto the dough.
c) 30 ml of 6% apple cider vinegar is added to a volumetric flask (cooled down), mixed and the contents of the flask are poured into a bucket.

3. Mix for 15 minutes. "Kolobok" is controlled visually. It is normal when it looks a little more creamy than in kneading with automatic preparation of wheat bread.
After kneading the HP turns off.
4. Raising the dough - about an hour and a half. Every 20-30 minutes, heating by switching on the "baking" mode for one minute. Visual control."Over-raising" is not desirable, during baking the "roof" of the loaf may fall through, which is actually not scary, but worsens the appearance.

5. Baking - 1 hour 10 minutes. After removing the finished bread from the bucket, you can cover it with plastic wrap for 3-4 minutes. This is enough for the film to fog up slightly from the inside. (This operation is "for an amateur" and is carried out to preserve a softer crust).
After that, the film is removed, the bread is wrapped in a napkin until it cools.

Good luck!
EC

[Countryman]

Yes sir. I have picked up. For this bread. Really dry need more.

I bake it on average three times a week, almost without thinking. The recipe was worked out by me before the execution "at the spinal cord level."

Countryman , well, what are we all recipes in one topic, a bunch of raking !?

And how does the author of the recipe look at yours? And what are we going to discuss - your recipe or the recipe of the Author of this bread - or all together, so we get confused and get lost?

Come on, bake bread according to your recipe, all the more often you bake it - and put your bread on a separate topic, with a recipe, a photo as it should be with our rules!
And then we will discuss it!
And in this topic we are talking about bread "Wheat-rye 50x50 on live yeast" and the author of bread Rina

I will put your recipe in the "piggy bank" of nameless recipes!

[Countryman, well, what are we all recipes in one topic, raking a bunch !?]

Countryman, well, what are we all recipes in one topic, raking a bunch !?

So this is Rina's recipe! Only slightly modified. I have a respect for copyright.
If I considered the recipe mine, as I would have put it out a long time ago.

So this is Rina's recipe! Only slightly modified. I have a respect for copyright.
If I considered the recipe mine, as I would have put it out a long time ago.

Rina's recipe - only performance with your description and revision, other than the author's! So bake in your own way and expose!

As in music, we have 7 notes and a lot of sounds and melodies! The main ingredients of bread are flour, water, salt, sugar, water, yeast - and a lot of interpretations in additional methods of preparation - and each bread is practically AUTHOR'S! if you bake it yourself and post your photo!

Let's give bread a separate topic - we are waiting!

Rina's recipe - only performance with your description and revision, other than the author's!
.....
As in music, we have 7 notes and a lot of sounds and melodies!

Rimsky-Korsakov created the fragments of "Prince Igor" that remained after Borodin's death. And together with Glazunov - after Mussorgsky's "Khovanshchinu". But the authors did not put his name in (co).
Let me catch up with the greats too.

But seriously, I have only technological elaboration of the recipe. And Rina has a design department. So her authorship, and I have just brought know-how.

Let's give bread a separate topic - we are waiting!

Reflection timeout. You have to digest it.

[Admin]

AdminAs far as I understand the situation, the Compatriot has not reworked the recipe, but the algorithm of actions for Panasonic 254/256, in which there is no "rye" program. The same recipe ukka used in Orion (where there is no "rye" either), using "gluten-free".

I think the best option (if the recipe and the basic principle of cooking do not differ) would be to give active links to posts at the beginning of the recipe Countryman and ukka.

You can do so - I'll make links in the first post! Thank you for agreeing to add the recipes!

[Rin]

Rinpointa ,

Good Great recipe. I put in more additives, as you do with BlackHairedGirl advised (the taste is more pronounced).

Now there will be 1. winter version: in an oven leavened culture and 2. summer version: yeast and CP.

[Agatha]

Agatha, I am very glad that I liked the recipe. The bread is really handsome.

Rinochka, I will bake your bread today. I just don't know what to do with vinegar. I have a bottle in my locker. Written apple cider vinegar 6%. But somehow I have doubts about naturalness. I heard that natural is sold in small bottles and is very expensive. This year was just taken on the market. Bottle - plastic 1 l. like Olein's oil. Produced in the city of Zugress, Donetsk region.Maybe they're lying that it's natural. Can't you check it? I'll put it in the dough, probably half the norm.

in principle, even simple chemical vinegar can be risked for once. We added it to salads in due time. And in the bread, he will "connect" with the dough. If it's a large bottle of inexpensive vinegar, it is most likely a chemical with added apple cider flavor. True, at one time, naturally fermented vinegar was almost cheaper than water, since it was made from rotten apples, in fact, waste.

If you don't want to risk it, try replacing up to two-thirds of the water with acidic whey (like you had?) The main thing is to give enough acid to the dough.

The whey is over, but there is homemade yogurt

And yet, I didn't find malt, I'll put 3 tbsp instead of it. l. dry kvass.
Yes, and one more thing: After kneading on dumplings, the rye mode should be immediately turned on and at the same time set on the timer and for how much? Or wait until the dough rises and then fill up the rest and turn on the Rye?

I kneaded on "pizza", after 10-15 minutes from the beginning of the program I reset and immediately switched on the "rye" program - it also has "temperature equalization". Without any delays - the yeast should already be actively working, and "leveling" is just enough.

Try to be present during kneading on the rye program - most likely you will have to help with a silicone spatula (rye flour picks up worse in the dough).

It is clear, otherwise I got used to wheat bread after Pizza to give 2 hours of deposits before the Main. It's even good that the timer can be excluded, just in time for the bread for dinner. I'll tell you about the results later. Thank you.

Well, here I am reporting. Bread, to say that it turned out, it's just to say nothing. It turned out oh-very tasty and beautiful. Not tall, 8.5 cm, but inside it is spongy, crispy thin crust, not sticky, well baked. The roof was not blown away. And it didn't fail. Slightly convex, smooth. There is only a tiny crack on top - you can see it in the photo.




Myakish a little hesitated - they could not resist. half an hour just cooled down, cut. BlackHairedGirl, my fellow countrywoman, already wrote that she tastes like a copy of our Donetsk Borodino bread. I confirm that it is. But this is one of the most beloved and respected bread in our family.
Now with a prescription. Slightly adjusted for ingredients. Here many poured wheat flour during kneading. I decided that I would not add, I just made rye flour not 200 g, but 180 g. A little less vinegar (I was not sure if it was natural) 13 ml., But added 1 tbsp. spoon (not measured) with top of homemade yogurt. There was no malt, I put dry bread kvass 4 tbsp. l. (measured), slightly reduced the water to 260 ml. She left 1.5 tsp of salt (sea salt), did not increase it, since salt was indicated in the dry kvass in the composition, I was afraid that there would be too much. It turned out well. I put 2.5 tsp of spices in the dough. mixtures (where 2 - coriander, 0.5 tsp - cumin) Everything is freshly ground coarsely in a coffee grinder. And a bit more of this mixture - sprinkled on top before baking.
Rinochka, bow to you and thank you from our entire family!

[Tanyush]

Tanyush, thanks for appreciating the recipe and showing the bread. Kraaasyvyyyy For some reason, it has recently turned out to be with a slightly sunken roof, but this does not prevent my family from eating it quickly, quickly ...

Hello.
Please tell me how long does it take for you to bake?
I do not have a Rye program, but I do have it Gluten Free (kneading, proofing and baking 55 minutes). I wonder if 55 minutes is enough to bake the bread?

I wonder if 55 minutes is enough to bake the bread?

I have picked up and baked for 1 hour 10 minutes. On the regular 55 minutes it turns out to be too sticky. I set the "baking" mode to melee.

I have picked up and baked for 1 hour 10 minutes. On the regular 55 minutes it turns out to be too sticky. I set the "baking" mode to melee.

Thanks for the tip.
True, I looked late, in the evening I will see what my husband says about stickiness, 55 minutes were probably not enough.

Thanks for the tip.

I also don't have a rye program. But I don't use gluten-free, too, there is. I operate in manual mode. On the previous page (7th) my technology is displayed in a minute-by-minute list. Good enough - use it.

Yes, I forgot to write there. Sometimes I sprinkle all the bread on top (coat) with peeled sunflower seeds (we sell them 70-100r / kg). Pre-baked (4-5 minutes) in the microwave. Before settling, I dilute a teaspoon of prepared dough in a couple of tablespoons of water poured into a glass, stir until smooth and throw the seeds into the same glass. somewhere more than a third of a glass. When the dough begins to rise and its roof becomes round and elastic, I coat the entire roof with seeds as thickly as possible with a spoon. And I leave it to rise further. My wife is a large seed-seed - she really likes it. Yes, and me too, although I am not very keen on ordinary seeds.

I, too, have everything by hand, I look - as I have risen almost to the top of the bucket, I turn on the Baking. I usually bake for 1 hour, everything is baked.

[Rina]

I also don't have a rye program. But I don't use gluten-free, too, there is. I operate in manual mode. On the previous page (7th) my technology is displayed in a minute-by-minute list. Good enough - use it.

Thanks again. Perhaps I do not need more time for baking, because the sides of the bread turned out to be well fried.
Some of the moisture in the crumb passed the next day.
My husband really liked the bread according to this recipe.
Rina, thank you very much!

Thank you, the bread is delicious, about the 5th in a row from the purchase of a bread machine. I also took advantage of the experience of ukka, the mendy also has Orion - 27G. But only, probably, from an excess of liquid, the roof in the center collapsed slightly, instead of water I had old sour milk (sour milk) 300 gr. and the malt is not dry, but liquid, for kvass (Nordic) - 1 teaspoon, everything else is strictly according to the recipe, while no spices (coriander, cumin). And the first bread that is really cut, not crumbled
But the question arose anyway: the first dough with wheat flour should stand for 1-1.5 hours? Then knead with rye and additives and the second proofing - also 1.5 hours?

Rise of wheat dough for about an hour. Kneading + proofing with rye dough - about an hour and a half.