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

And here in the cut.

There is my favorite Tramontin knife in the frame. I bought it on the advice of girls from the forum. Now I'm not overjoyed. Any bread and a candle is not suitable. It is called - for frozen products. Although I suspect this is for frozen and unfrozen fish. There are teeth along the bottom, and along the upper edge it goes like a small corrugated edge, I suspect for fish scales, well, there is such a hook at the end, probably for gutting fish. In general, it looked scary and dangerous to pick it up for the first time.

And here in the cut.

There is my favorite Tramontin knife in the frame. I bought it on the advice of girls from the forum. Now I'm not overjoyed. Any bread and a candle is not suitable. It is called - for frozen products. Although I suspect this is for frozen and unfrozen fish. There are teeth along the bottom, and along the upper edge it goes like a small corrugated edge, I suspect for fish scales, well, there is such a hook at the end, probably for gutting fish. In general, it looked scary and dangerous to pick it up for the first time.

Tanya, take a picture of the knife separately and send me a PM. Just choose with magnification. I also want a good knife for bread, but I just can't find it. Sorry for offtopic.

And here in the cut.

There is my favorite Tramontin knife in the frame.

Oh, and I was recently presented with the same knife (here I have not read anything about it), the current was told that the second side, which is corrugated, is for cheese, and the purpose of the fork at the bottom was not announced.

We went through this too! Only I did not cover with baking paper, but folded in half (under A5) with A4 plain paper.

I noticed, but it's too late. I had to start from the center of the field.

I already had this twice ... the first time I noticed it already in the finished bread. and the second - when the dough was kneading ... well, the dough had to be thrown out and once again started with the pizza mode ...

... the purpose of the plug is at the bottom, whoever did not report

If that cut-hook-"fork" at the end was meant, then this is for opening the peritoneum (fish) without damaging its insides. You insert it into the anus and drag it towards the head.

Although I myself on my knives make a similar hook from the back of the knife. And so that he looked at the handle. True, this way the hook is harder to sharpen.
It's a pity there are no photos. The last such knife was presented to his secretary before (his) retirement. Her husband and I often crossed paths on a fishing trip, let the more agile fish gut the fish. It would be necessary to do something else - otherwise again "a shoemaker without boots"

If that cut-hook-"fork" at the end was meant, then this is for opening the peritoneum (fish) without damaging its insides. You insert it into the anus and drag it towards the head.

Countryman, thank you for the clarification !!!!

[Rina]

Rina, Your bread is just a miracle! Thank you
I baked this bread for the second time and as the first one turned out with a slightly sunken roof, but very tasty, so I will definitely bake it.

[Rina]

Rina, Your bread is just a miracle! Thank you
I baked this bread for the second time and as the first one turned out with a slightly sunken roof, but very tasty, so I will definitely bake it.

Reduce the liquid a bit, by 20 grams, the roof will be better.

Yes, the liquid needs to be reduced. The fact is that flour with very different "moisture capacity" (I also regularly get a roof, either flat or sunken).

By the way, I worked out one more moment for myself, so as not to interfere with the main batch (so as not to pick up the rye flour with a spatula) - I began to pour most of the water into the dough (not 150, but, say, 170 ml) so that the dough was liquid and distributed along the bottom of the bucket.Then rye flour intervenes better and does not remain in the corners.

Then rye flour intervenes better and does not remain in the corners.

And I have another point - not rye flour remains in the corners, but millet. flour (if not picked up in the middle) remains white at the bottom of the bread.

Reduce the liquid a bit, by 20 grams, the roof will be better.

Yes, the liquid needs to be reduced.

I kneaded this bread again, reduced the water, thanks.

Pour most of the water into the dough (not 150, but, say, 170 ml) so that the dough is liquid and spreads along the bottom of the bucket. Then rye flour intervenes better and does not remain in the corners.

So I did it now, I gathered myself into a kolobok well, without power, it did not stick to the walls. In a couple of hours it will be baked, let's see what happens

I kneaded this bread again

Then write how it happened with the roof.

Then write how it happened with the roof.

That's so bumpy.


With a huge hole, but awesomely tasty and soft as a feather

That's so bumpy.

With a huge hole, but awesomely tasty and soft as a feather

However, you have some curly bread. But there is a hole in the center - it probably failed there. And how much yeast (and what kind) do you put in, flour and liquid, otherwise it is so difficult to guess what it is so sausage. And the previous photo was not, so tell me, it became better or not. Maybe you still need to reduce the water or less yeast.

Since I am a beginner in baking, I strictly weighed and measured everything according to Rina's recipe from the first page))step left, step right-shot only this time the water was reduced by 20 ml.
Tomorrow I will still bake and reduce more water.
The first bread was as if denser or something, and the last was airy.

Since I am a beginner in baking, I strictly weighed and measured everything according to Rina's recipe from the first page))step left, step right-shot only this time the water was reduced by 20 ml.
Tomorrow I will still bake and reduce more water.
Here the first bread was, as it were, denser or something, and the last airy.

Were they measured with scales or glasses? Flour, for example, in a glass of 160g wheat.
And yeast too, wasn't there more? Yeast and yeast are different. Maybe you have thermonuclear ones and you need less. Or the scales lie for a couple of grams, it doesn't matter for flour and water, but yeast is 6-8 as in the recipe, but you can get 10, so the dough is playing tricks. I never weigh yeast at all. When buying, I divide the pack with a strong thread into approximately identical cubes. If interested, I can describe the process in detail in a personal.

I weigh everything in grams on an electronic scale): who knows whether they are lying or not Pressed yeast "Lux", fresh, just bought, I keep it on the door in the refrigerator.

If interesting,

How interesting, I will be grateful.

I weigh everything in grams on an electronic scale): who knows whether they are lying or not Pressed yeast "Lux", fresh, just bought, I keep it on the door in the refrigerator. How interesting, I will be grateful.

Okay, Rinochka excuse me, sho is not quite on the topic, look here about yeast, how I do, and many here too, I was taught in due time.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=420.0

I have a Panasonic SD-2501 bread maker, but the question is - when you open the lid, the program does not go astray? The manual seems to be written in the process (cooking, baking) not to open the lid.

Were they measured with scales or glasses? Flour, for example, in a glass of 160g wheat.

If the glass is 250 ml, then you are filling it too much with flour. This glass usually contains about 145-150 grams of wheat flour and 130 grams of rye flour.

When kneading the dough and during the dough proofing period, the lid of the oven can and should be opened to control the consistency of the dough. When baking, you do not need to open it, it is even harmful.
The program will not break the cover is not attached to the program

[Rina]

Rina, good day . I baked bread according to your recipe, everyone liked it soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooosed right! The taste is perfect for me. The roof sagged a little, did not follow the kolobok, but it did not affect the taste at all. My stove is similar to Alaska, there is no such one on the forum, it is very old, used from parents (they still bake in the oven). The dough program suited me, but at the end of the proofing it increased the time a little more. I carry a "thank you".

Tanyusha, I am very glad that the bread went to taste.As I wrote, I picked up my own bread and the taste of the children. Just now I have replaced coriander with caraway seeds. But you can "play with" spices

And my children (2 years and 4 years old) really liked it, even my husband said that this is the most delicious bread !!! He has one drawback - it is eaten very quickly. Therefore, I will bake it every day, I will also have to take it out, since I have already tasted it ...
My "mice" slightly tweaked the loaf ...

Well, these are not the most mousey mice. I had a case when I baked a poppy curl, so while I was writing the report, my children picked out all the crumb, leaving only the walls.

Well, these are not the most mousey mice. I had a case when I baked a poppy curl, so while I was writing the report, my children picked out all the crumb, leaving only the walls.

With my still warm bread, all the crusts disappear immediately when my son is at home.

And I bake, Rina, your bread in about a day. I bake in the oven sometimes in the L7 form - it fits into it if you make from 220 g of wheat and 220 g of rye flour or half this amount and bake in two small forms L11. But at two on weekdays I usually bake - my husband takes one piece of bread to work. And yesterday, Saturday, he is at home. I wanted to bake in a large mold, but he says no, bakes in two small ones. I was surprised. I tell you why, you're at home, we will cut off the big one. And he: And if in two - there are more crusts.

[Here is the prescription]

And he: And if in two - there are more crusts.

I somewhere saw a recipe for either crust or crust. In general, cakes are actually baked from rye dough, which are half lengthwise, and two humps are obtained. Right here 🔗

husband is not around? Here is the prescription, even on our forum there is

[Here is the prescription]

I somewhere saw a recipe for either crust or crust. In general, cakes are actually baked from rye dough, which are half lengthwise, and two humps are obtained. Right here 🔗

husband is not around? Here is the prescription, even on our forum there is

Oh, you're just a sorceress. I read it, especially the herring on the hump so beckoned. I just want it according to your recipe, but I don't know how to roll it out, it's so sticky. On flour, and on what, wheat? In general, both want and inject. And I really don't want to clog it with flour outside. But the recipes are super. I'll think. I'll go boast to my husband, I can do this (well, like I can). He's there right now in the kitchen grazing Zebra (such a cupcake in a slow cooker)

I would lay out on rye flour ...
Theoretically, you can try this: spray flour on a sheet with a greased spoon, take the dough and splash it on the flour, you can try to spread it with a wet hand.

and for the cakes, you probably need to reduce the amount of water. Then you can sculpt.

Or maybe make it not with biscuits, but with small balls, like cutlets. Stir a spoonful of dessert dough into flour, roll, roll the ball with your hands and put on a sheet to let stand. Or on a silicone mat on a baking sheet. Then, without shifting anywhere, put in a preheated oven. The balls will blur a little during proofing. These types of cakes will turn out. I will try to implement this week, I'll write what happened.

Irish, I really want to bake your bread today, only I have no dry malt / kvass ... I have a liquid kvass concentrate. Can I add it? How much, can you tell me? It turns out that more flour will be needed, since there is more liquid or not?

I have no dry malt / kvass ... I have liquid kvass concentrate. Can I add it? How much?

I am not Irisha. But I will answer, because I bake this bread only and exclusively with liquid kvass wort.
It needs 40-60 ml. This is how lucky you are with the concentrate itself.
When adding (for dough) rye flour, the amount of added water should be reduced by this amount.

I am not Irisha. But I will answer, because I bake this bread only and exclusively with liquid kvass wort.
It needs 40-60 ml. This is how lucky you are with the concentrate itself.
When adding (for dough) rye flour, the amount of added water should be reduced by this amount.

Then explain it to me, otherwise I am now in the process and all in doubt. Wort is much thicker than water. Replace water by weight with wort 1: 1? Or is it in a different proportion? I pulled 2 tablespoons of wort by 80 grams. I nevertheless added water by eye. I would like accuracy

Then explain it to me, otherwise I am now in the process and all in doubt. Wort is much thicker than water. Replace water by weight with wort 1: 1? Or is it in a different proportion? I pulled 2 tablespoons of wort by 80 grams. I nevertheless added water by eye. I would like accuracy

with precision I'm tight. : pardon: But what I think: honey seems to be thicker than water, but when heated it becomes liquid. So is the wort.

You take a walk on that link in the previous answer, everything is sequentially painted there.
In short, all liquids + honey (sugar) + salt for the second (rye) dressing into the batch are thoroughly mixed in one vessel and then top up with water to a total volume of 160 ml. You can even a little less (5-10 ml), then the roof behaves better. This is all not counting the vinegar - it is at the very end after, in addition to this total volume.

I would proceed from the assumption that wort is a mixture of dry matter and liquid. Let's say, equally, 1: 1, and then I would correct the dough already during kneading. If the wort is very thick, I would assume that the dry matter is somewhere in 2/3.

And the total volume of liquid should really be less than 20 grams - when I wrote the recipe, apparently, the flour was drier.

Thanks to all who answered. My situation is further complicated by the fact that I knead in a food processor and bake in the oven.

Thanks to all who answered. My situation is further complicated by the fact that I knead in a food processor and bake in the oven.

Well, some of us are in much the same situation - I bake more and less in HP. I have it like a dough mixer, but I bake it in the oven.

I am not Irisha. But I will answer, because I bake this bread only and exclusively with liquid kvass wort.
It needs 40-60 ml. This is how lucky you are with the concentrate itself.
When adding (for dough) rye flour, the amount of added water should be reduced by this amount.

I even made a print screen for your message a couple of days ago :-)
Thank you! Tomorrow I will try, however, I wanted to knead first on pizza, and then on the rye program. I hope it works :-)

I am grateful for this recipe again. Now this is my favorite bread, a small one just for me, it is quickly eaten. Households do not want another.

And the total volume of liquid should really be less than 20 grams

I reduced the water by 20 ml and the bread is obtained with a high roof, I baked it several times.

I congratulate everyone on the coming New Year, I wish you good health, prosperity and festive mood !!! 🔗 Thank you for being there. 🔗

Hello, help me please. I decided to bake your bread, bought everything you need yesterday, put the dough. And when I opened the package with malt, it turned out to be in grains: I thought it was a powder. So I don't know what to do with it next. I bake such bread for the first time.

So I don't know what to do with it next. I bake such bread for the first time.

try to grind it in a coffee grinder / blender or, in extreme cases, just in the middle ..

I steamed it, in a small amount of water, and poured it into it. But probably it will not be felt at all: (And everything else will probably have to grind

it turned out to be in grains: I thought it was a powder.

I would like to see a photo of this malt, since malt is a sprouted, dried and ground grain.

What malt looks like and how it is made can be seen in this topic "Making malt at home" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110567.0

here he is, though it says there for making kvass. I probably took the wrong thing, grabbed it quickly with joy that I found it, we have a problem with malt in our city.

Well it's not malt, or unfinished malt

Here is the real malt looks like this

what then could it be: pardon: Written Malt Fermented producer Melnik, and it smells like malt.

here he is, though it says there for making kvass. I probably took the wrong thing, grabbed it quickly with joy that I found it, we have a problem with malt in our city.

I often took dry kvass instead of malt. So there was in the composition: fermented rye malt, ground rye crackers and dry yeast (they came in a separate bag and I did not use them for bread). So your malt is fine. Grind it only in a coffee grinder and that's it. I think it will be the same as Admin in a jar.

Well, if the grain was shaved off and dried, But the beauty of malt is in the integrity of the grain and sprouts. See the topic above for the link, they made the malt competently.

[Rina]

I baked some bread, the roof came out a little crooked, but did not fall out, which already pleases :) Very tasty, and with malt it will be even better, I think. Thank you Rina for a recipe, I will bake it again