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

[Rina]

Rina, as I promised with the report.
You have already seen this, but for history I show it more


And the cutter

The bread is delicious! I liked it very much. I will still be sure to bake !!!
Thanks for the recipe !!

Thank you, Rinochka.
I will insert here one photo, a full report from the "non-shatniki".

People, these "coffins" are you not tired of the store yet ...?

Thanks Rinochka !! I baked it today in a "coffin" as they said here ((. the beauty is indescribable, and the shape is very successful that without a hole it turns out, very convenient.

Rinochka, well, I am with my own bread, for the first time in the form of a brick in the shape of L7, but in a bread machine.


And here he is in a cut

I added 1 more sl to the recipe. measuring spoon of wheat bran, husband loves so. Sometimes instead of them I sprinkle a spoon or two of oatmeal or other flakes. And I correct the water. In this, which is now bread for 200 g of premium wheat, 200 g of peeled rye and 1 tbsp. l of bran put 200 g of water and 100 g of kefir. Well, and honey, 35g, it is also liquid, as it were.
The crust came out richer than in the HP bucket, but it tastes great and so, crispy, not hard. I immediately closed the bread with a towel when it cooled down.
Yes, and even when mixing the dough for Pizza, I turned off the mode not after 10-15 minutes, but after the end of the first proofing in this mode. That is, it turned out there - 18 minutes of kneading (and in winter for some reason it was about 10 minutes) and another 6 minutes of proofing. In total it turned out - after 24 minutes. At this time, the heating elements work a little there and the dough is more suitable. Hence the rather large holes in the cut, especially at the top. But more often I don’t leave for proofing on Pizza, I turn off Pizza after 10-15 minutes. Then the bread is a little denser and I like it more.
And then she took out the bucket (I closed the HP lid so that the heat would not go away), loaded everything else, and into the Rye mode without a timer. After kneading in this mode, the dough was transferred to a greased C3. (The lard and margarine were not there. The new L7, hot after roasting, was simply smeared with a piece of bacon. Top - coriander + a bit of caraway seeds, grains of anise and fennel, slightly ground or you can grind in a mortar. But they blurred after proofing on the sides. Maybe because of this, the bread also came out badly - the sides are rough with spices. In general, I never pour them on top, I put them in the dough. And then I decided in the dough and on top, well, in a word, I'm a show-off.
And my honey was liquid and hefty sticky, I didn't even want to dissolve. And the dough came out sticky, I washed my own bucket and ate hands from the dough. Here they wrote above that the bun jumped out easily and everything was washed easily. With me - not so, I sin on my honey, some crazy. I also make this recipe with sugar when there is no honey. I put 2.5 tbsp. measuring spoons. Tastes fine too. But then 10-15 grams more water is needed.

So, thank you very much, Rinochka. now this recipe has found new life in geometrically somewhat different forms. But from this it is no less tasty, it is simply wonderful!

[Rina]

Rina, and from me, from our family, many thanks for the recipe. Now it is standing on the Rye, baking this bread for the second time. While I was preparing everything, kneading, I was all tormented - I took liquid malt extract - how much do I need?, And climbed into Temka and found all the answers. By the way, I baked the first loaf on whole-ground rye flour (Garnets) and everything turned out great. My report with pictures in the topic about non-standard forms in Panasonic.
My question is, how will unrefined mustard oil perceive this composition? I got an eye on him today in the store and I bought it.

[Rina]

Rina, and from me, from our family, many thanks for the recipe.
====================
My question is, how will unrefined mustard oil perceive this composition? I got an eye on him today in the store and I bought it.

And thanks for the feedback from me.

I don’t know about the oil. Maybe there’s a surplus with other flavors (after all, malt, honey, caraway seeds and / or coriander have their own tastes and aromas), or maybe it’s very organically merged into the taste, creating a different sounding ensemble. You can only find out experimentally.

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

Category:
Yeast bread

It is advisable not to leave the stove completely to the mercy of fate: you can help to collect all the flour with a spatula, and at the end of the kneading add a little oil to make the dough round.

I am already exhausted with rye and wheat-rye bread - bread is obtained with a collapsed roof, albeit delicious. Probably due to the fact that I bake on dry yeast Saf-moment (the oven obliges), and I am lazy.
Now I want to try this recipe, please answer
- "a little bit of oil" is how much
- I have homemade homemade apple cider vinegar - has anyone experimented ???
- a bun should form, as when kneading wheat bread

I am already exhausted with rye and wheat-rye bread - bread is obtained with a collapsed roof, albeit delicious. Probably due to the fact that I bake on dry yeast Saf-moment (the oven obliges), and I am lazy.
Now I want to try this recipe, please answer
- "a little bit of oil" is how much
- I have homemade homemade apple cider vinegar - has anyone experimented ???
- a bun should form, as when kneading wheat bread

I dare to answer, although I have baked such bread only twice so far.
A little bit of oil when kneading is literally drop by drop to help the dough "gather".
As for the vinegar, I will not say - I have purchased Iberica and that 5%.
My gingerbread man turned out to be a little "plasticine". I put it into the mold with difficulty (I baked it in a baking mold).
The bread turned out great both times. God forbid, so that it will continue.

I am already exhausted with rye and wheat-rye bread - bread is obtained with a collapsed roof, albeit delicious. Probably due to the fact that I bake on dry yeast Saf-moment (the oven obliges), and I am lazy.
Now I want to try this recipe, please answer
- "a little bit of oil" is how much
- I have homemade homemade apple cider vinegar - has anyone experimented ???
- a bun should form, as when kneading wheat bread

Valeria, why does this "oblige" !? Just because there is a dispenser in there? Well, spit on it, let it work idle ...

How does laziness manifest itself? Dumping everything into one container at once? Indeed, the meaning of the recipe is precisely that the yeast is laid with only wheat flour, and then this dough works like a dough. There is nothing to be lazy about. Or too lazy to measure 7 grams of compressed yeast? Or buy them?

I won't tell you about vinegar - you only have to find out by trial and error how much of this homemade vinegar is needed for baking.

The gingerbread man is formed after the crocus, which is attached to the wall of the bucket. Drop a few drops of oil on the crocozyabra, help it with a silicone spatula to come off the wall.
And today I baked bread "by eye" - there were no scales at the dacha (I was going to take back the stove, that's why I took all the additional moorings home, and as a result, the stove still lives in the dacha).

Valeria, why does this "oblige" !? Just because there is a dispenser in there? Well, spit on it, let it work idle ...

How does laziness manifest itself? Dumping everything into one container at once? Indeed, the meaning of the recipe is precisely that the yeast is laid with only wheat flour, and then this dough works like a dough. There is nothing to be lazy about. Or too lazy to measure 7 grams of compressed yeast? Or buy them?

I won't tell you about vinegar - you only have to find out by trial and error how much of this homemade vinegar is needed for baking.

The gingerbread man is formed after the crocus, which is attached to the wall of the bucket. You drip a few drops of oil onto the crocozyabra, help it with a silicone spatula to come off the wall.

Today for the first time I baked bread according to your recipe with live yeast. The roof collapsed. In general, I have all the breads with rye flour (in any proportions) have the same look - WITH A BREAKED ROOF. Delicious, but ugly, not so professional. how the girls post photos here. Here's what happened

Today for the first time I baked bread according to your recipe with live yeast. The roof collapsed.

Lera! Well, don't be upset. Try less water. 20 grams. And compare the result. I think it will be much better. Then, if everything is not quite as it should be, turn it down even more. But if cracks already appear, then there is not enough water. That is, there is a very fine line between water and flour. They are like that, bread with rye flour.

[Rina]

Today I made the third bread, again in a bread form with pastries in a bread machine. Rina, sorry for the amateur performance, added 50 grams of a mixture of 8 cereals instead of a part of wheat. But on pressed yeast. It turned out to be cute, tasty (as always), but when it cooled down, the roof collapsed a little. Maybe this is because the cho-thread is added to the eight-grade mixture?

[Valeria 12, Lera]

Valeria 12, Lera, dont be upset. I also regularly get bread with a collapsed roof. I suspect it is due to the very different quality of rye flour.
Or because of bad weather ...
Or I looked askance at this bread ...
Or the stars have risen so ...

As for me, it is more important that the bread is tasty and with normal crumb. And the beauty of the roof he has exactly before the first meeting with the knife.

marinastom, I don’t know ... what is this called "the roof fell through" ?!

Yes, this result seems perfect to me! Well, or close to him.

[marinastom]

marinastom... she's here, how to say it .... (in a whisper-perfectionist!) here!

They drove me into paint again ...
No, really, if you enlarge the bottom photo, there are much larger holes at the top. But as I put the mold in the oven, I never opened the lid. Although I really wanted to. So you have to insert a glass instead of a dispenser, as they wrote somewhere here.

and how will this glass help? By the way, I myself open the stove literally one "zyrk" in order to assess what kind of roof is obtained. And no glass is needed.

By the way, when I was making the dough, I forgot that I had subtracted 50g from this quantity (I had already added 8 cereals to rye). So there was a puddle in my whole bucket. But, thank God, what was scattered in the corners with a spatula, it became better. But still watery. But for the sponge part, this is probably not important?

and how will this glass help? By the way, I myself open the stove literally one "zyrk" in order to assess what kind of roof is obtained. And no glass is needed.

And I got used to the glass since the Mulinex times. The little kids really liked to watch the "worm" from the dough through the window.

[Rina]

No no. the glass is not right, it is necessary to demand from the manufacturers that they develop a bread maker with a built-in heat-resistant video camera (by the way, we in Veliky Novgorod do such things for the military and oil industry workers like fire and explosion-proof), and the picture so that the hostess can be displayed on the monitor screen, and of course ... to keep a backup copy of the video. Then by appointment Rina will do debriefing. And that, not long to wait.

Well, then we cannot be torn away from this "Santa Barbara". Let's put Likes and Trolls!

My husband is already jealous of the bread maker (which is a forum).

By the way, when I was making the dough, I forgot that I had subtracted 50g from this quantity (I had already added 8 cereals to rye). So there was a puddle in my whole bucket. But, thank God, what was scattered in the corners with a spatula, it became better. But it's still watery. But for the sponge part, this is probably not important?
And I got used to the glass since the Mulinex times. The little kids really liked to watch the "worm" from the dough through the window.

Today I baked, as I already wrote, bread "by eye" - there were no scales, I measured everything with a measuring cup with graduations for water and flour (wheat). But accuracy in this circle is plus / minus a couple of hippos. The dough turned out to be almost liquid. In the rye portion, salt and honey were macerated in less than 100 ml of water. And the dough turned out so that no correction was required! How! That I brag
The bread turned out to be very good. Next time I want to try to do the same - send most of the liquid into the dough, making it almost liquid.

They drove me into paint again ...
No, really, if you enlarge the bottom photo, there are much larger holes at the top. But as I put the mold in the oven, I never opened the lid. Although I really wanted to. So you have to insert a glass instead of a dispenser, as they wrote somewhere here.

Precisely a perfectionist, look at my ART - and take it easy

Rina, Mona1, thanks for the kind words. : - * I will dare further (or torment torment)

Lera! Well, don't be upset. Try less water. 20 grams. And compare the result. I think it will be much better. Then, if everything is not quite as it should, turn it down even more. But if cracks already appear, then there is not enough water. That is, there is a very fine line between water and flour. They are like that, bread with rye flour.

Today I baked this bread again (according to Rina's recipe)
TANECHKA THANKS for the hint, reduced the water by 20 grams and hurray it turned out, not yet a masterpiece, but the roof has not collapsed

Tanya, you are smart

[Valeria 12, Lera]

Valeria 12, Lera, dont be upset. I also regularly get bread with a collapsed roof. I suspect it is due to the very different quality of the rye flour.
Or because of bad weather ...
Or I looked askance at this bread ...
Or the stars have risen so ...

Rina, thank you for the wonderful recipe and its accompaniment. This emoticon is interpreted on some sites. how I take off my hat. In this context: hi: Look at the photo below

Today I also decided to stir up this wonderful bread. But, since some time has passed since the last baking, and the memory is girlish, I forgot to make the sponge part and dumped all the ingredients into the bucket at once. Then I just looked at the cheat sheet ... After 50 minutes. he'll be ready. I wonder what happens? Is it really a bummer?

why bummer? There is also half wheat flour. Everything should work out. I have developed a recipe based on the Darnitsky from the fugasca - all the products are immediately laid there.

Today I baked this bread again (according to Rina's recipe)
TANECHKA THANKS for the hint, reduced the water by 20 grams and hurray it turned out, not yet a masterpiece, but the roof has not collapsed
Tanya, you are smart

Lerochka, well, this is a simple masterpiece, well, finally, you at least cheered up, otherwise everything does not come out and does not come out of rye flour. But it took and left. I finished it off, smart girl!

Everything should work out. I have developed a recipe based on the Darnitsky from the fugasca - all the products are immediately laid there.

I think that you are, of course, right. Seemingly very nothing. Whitish streaks from flour dust on the walls of the mold.


I will know the taste tomorrow - resting in a towel for now.
PS. Since rye flour almost ran out (100g in total), I added 8 cereals again. Sorry for the arbitrariness.

[THE BEST]

Well, here I am with my report ... I will not write much, I will only say one thing .. Of all the tried-and-true bread recipes (and there were a lot of them) this THE BEST I have no doubt that I will cook it constantly now!

Congratulations on the bread, Anechka! I have always said that he is the best. Now I make it on a semi-finished rye sourdough and pressed yeast at the same time I put 3 g. It also turns out great. Sometimes it happens that there is no honey in the house, then I replace it with 2.5 tbsp. l. (measured from CP) sugar. Also ok, but with honey, of course, it's better.
Thank you, Rinochka! 🔗

[Viki]

I've also decided to insert my five kopecks.
I baked bread for the last time, too, at the heart of this, but added a tablespoon, even less rye semi-finished product from Viki... Again, I apologize for the amateur performance. I didn't even "wake up", I just added it to the second part, and reduced the yeast in the first part. Listen, this is something! And he got up great, and delicious, no words! I didn't have time to take a picture - I thundered into the hospital. God willing, by the end of the week they will be discharged, I will come off at my favorite activity.
While I was writing, Tanya was ahead of me. Hi, Tanya!

[Viki]

I've also decided to insert my five kopecks.
I baked bread for the last time, too, at the heart of this, but added a tablespoon, even less rye semi-finished product from Viki... Again, I apologize for the initiative. I didn't even "wake up", I just added it to the second part, and reduced the yeast in the first part. Listen, this is something! And he got up great, and delicious, no words! I didn't have time to take a picture - I thundered into the hospital. God willing, by the end of the week they will be discharged, I will come off at my favorite activity.
While I was writing, Tanya was ahead of me. Hi, Tanya!

Let Rinochka forgive us for the flood, but .. all the same .. Marish, you get better and post pictures ...

Girls, what is this semi-finished rye product?

[HERE]

HERE, Anyuta, look. This is class!

Marin, I looked .. but I'm not ready for sourdough yet .. morally not "ripe yet" ... I think I'll soon "get to the condition" ...
Rinochka, don't throw your slippers!

By the way, I liked the idea - not to brew the malt .... ... when baking started it seemed that it smells like burnt or burnt .. and then everything became normal .. you can see the malt "burned" ...

I, too, matured up-to-olgo! now I can't wait, I would rather go home! Mine will not bake bread without me - they will trample into the store!

Well, here I am at home! Go straight to your favorite stove, repeat your favorite bread.
But, it turned out, not everything is so simple. While I was away, the yeast got old and refused to raise my bread. It's good that I added the leaven again and again without overclocking. Sweat such a picture was 5 minutes before baking.

It's good that I dropped by! I stopped the program, put the form in the bag and on the battery. An hour and a half later, everything was fine. Either the leaven has worked, or the yeast has woken up. I put it on baking for 50 minutes, put the mold in 5 minutes, as it warmed up, sprinkled it with water before baking. Baked well, only cracked a little.
(What- Radical moans) 🔗
When you cut it - just some cake - eat your mind!
🔗
I made half 8 cereals, half whole grain rye.

Well, here I am at home! Go straight to your favorite stove, repeat your favorite bread.

Marisha, welcome back! 🔗 Cool bread came out. And I, too, strive and try with different breads so that the roof does not crack, although I myself cannot answer the question - why? After all, this cracked crust is such a tasteful, most demanded part of bread in our family. And not only in ours. Guests have come recently. So right away, it was the pieces with a cracked top that they grabbed. And how they extolled. And they didn’t pretend, I know. She could hardly restrain herself so as not to grab such a piece first.

Girls, how do you make sure that the sesame seed does not "fly off" from the roof of the bread? After baking, all the seeds from the roof remain at the bottom of the bag (in which the bread lies) ...

make some starch - make a paste. Before baking, brush the top with a brush, sprinkle with seeds.

make some starch - make a paste. Before baking, brush the top with a brush, sprinkle with seeds.

Doesn't it hold on oil or water? Do I get it right?

make some starch - make a paste.

I agree. I really do it easier. I just put on two pieces of my own dough before the last settling right after kneading, dilute it in 1/4 -1/3 glass of water and stir it along with the sprinkling, as a rule, I have sunflower seeds. Sorry for the comparison - to the thickness of the liquid concrete. I smear in the middle of the lifting process with the same dick that was in the way and collect the mixture from the glass with it. It turns out pretty good.

really cool ... I'll try to do that too ... 🔗

Anyuta, everything turned out to be simple.
Firstly: the bread is more than 50% rye, and rye dough, you yourself know how sticky it is. Sprinkled seeds on the wet top.
And, secondly, before baking, I sprinkled the top with some water (moreover, from the iron, I can't get myself a sprinkler).
And you will be happy. ,

Yesterday the question arose .. what kind of bread are we preparing for the next week?! ... Well, what kind? Of course
Wheat-rye 50x50 with live yeast .. this is the only HP-chen bread that my baby began to eat, and even I carry pieces! ..... Oh, I yesterday and with him (with bread) and "wise" ... made a dough, added everything else .. then went to the main batch ... pulled out the scapula and remembered that I forgot to add vegetable oil! I dropped the program, put the spatula back in, added oil, put on the program "2" - kept the program on cycles - knead - rise ... I dropped the program again and left it on the "rise", and then put it on baking ... day yesterday was ... .. but the result is still -

and I forgot to add cumin (I switched from coriander to caraway for a long time). I thought that there would not be something in taste to miss. And the taste is still full

And I noticed that my malt became somewhat light (already quite old, I thought, it had lost its properties). The bread is light cocoa color immediately after baking ... and then it still darkens

I have caraway in my stash ... I've been thinking for a long time ... where to attach it ... Now I know for sure where ...

I have caraway in my stash ... I've been thinking for a long time ... where to attach it ... Now I know for sure where ...

And I have Coriander + cumin + anise + fennel. True, somewhere 4/5 is coriander, and 1/5 is the rest together. I buy everything in grains (or seeds), slightly grind (not into dust, but so that the pieces are) and put in a small jar of coffee (you can put it in another one, it doesn't matter, it's just that its size suits me). And then I use it as needed. That is, I do not grind every time, but a bit with a margin, somewhere not 10 bread.

[Rina]

I really liked adding Egyptian (black, I don't know how it is called correctly) sesame. He gives such a spicy taste. And my husband categorically does not like cumin. I am so very. Do not bake different breads for everyone.
Rina, but tell me, please, how can I adjust the amount of flour to bake hearth bread, and before that, distance it in a basket. I received a parcel from Lily today. I'm going to break away!

[Rina]

Rina, but tell me, please, how can I adjust the amount of flour to bake hearth bread, and before that, distance it in a basket. I received a parcel from Lily today. I'm going to break away!

I don’t know ... I only baked this bread in an aluminum mold a couple of times, and so, always in a bread maker