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

Today I once again started this miracle bread. I decided to make a hearth. I put the dough in a basket and in an hour and a half it rose well, if half. Well, what to do, not to throw it away? I put my cast-iron pan in the oven, heated everything together to MAX, plopped the cut workpiece into the pan, closed the lid. After 15 minutes I remove the lid, and the dough is almost to the top! And the bread turned out - brainwash! He's cool anyway, but today he's just something.

Forgive me for exhibiting a shredded loaf - there was a struggle for the edges.

The incomparable KRA-SA-VETS !!!
I even seem to feel how it smells, smells sweet

Precisely, precisely, it smells so fragrant that I came running from the kitchen, I think - who is doing a miracle there?
Awesome bread. And I bake everything in molds. I'm afraid on the hearth, but there is no cast-iron pan.
And I didn't understand a little. About incisions. You already made them in a saucepan. And if in a basket, then you turned it over into a saucepan, then the cuts on the bottom would remain, or how did you do it?

Thank you girls. And thanks to Rina!

And I didn't understand a little. About incisions. You already made them in a saucepan. And if in a basket, then you turned it over into a saucepan, then the cuts on the bottom would remain, or how did you do it?

Tanya, I make cuts after I shake the bread out of the basket onto a piece of paper and onto a glass. And then from the piece of glass, like from a slide, vzhi-i-k into the pan. * JOKINGLY * Tan, try at least in your duralumin gooseneck. I think it will still be good.

: girl_red: Oh, girls, it's a shame how! Sorry for the mess! She did not spit, but flopped.

Tan, try at least in your duralumin gosyatnitsa. I think it will still be good.

We need to measure whether it will fit together with the lid, otherwise there is a high-shaded handle on the lid, and on top of my gas grill sticks out and gets in the way terribly. I still think, call the master and remove him, but my husband does not give.

: girl_red: Oh, girls, it's a shame how! Sorry for the mess! She did not spit, but flopped.

And it happened, as in the Italian film with Adriano Celentano, I don't remember the name, he had a "secret addition" there. Well, nothing, I always have a lot of scraps, too, that's all right. Even, you see, sometimes it comes out funny. The main thing is that the bread is wonderful!

We need to measure whether it will fit together with the lid, otherwise there is a high-shaded handle on the lid, and on top of my gas grill sticks out and gets in the way terribly. I keep thinking, call the master and take it off, but my husband won't let me.

Well, you know I have the same bullshit! I put the grill on the lower groove.

Well, you know I have the same bullshit! I put the grill on the lower groove.

I also have it on the bottom, but on it is a stone about three centimeters thick. And the oven itself is small. I have a clay pot in the shape of a pumpkin with a lid on it with a handle in the shape of a pumpkin tail. So, if I put it on a stone, then it won't fit with the lid, I have to put the lid upside down. In short, let's see.

Tanya, go for it! I will not leave you alone! By the way, I baked in a saucepan without a stone. But mine is cast iron.
Try every one. The pot can be closed with another suitable lid or plate.

Tanya, go for it! I will not leave you alone! By the way, I baked in a saucepan without a stone. But mine is cast iron.
Try every one. The pot can be closed with another suitable lid or plate.

No, without a stone everything burns terribly for me, my pebble has already grown to the oven, and I won't find another lid for the duck, and the oven will not come out in the pot, it narrows upwards, I can get the ready-made bread of the current out of there in pieces.

And I baked the last time in a square shape!

[Irina!]

Irina! Thank you for the recipe! Today I had to bake 2 times. I bake in the oven in a small form L11, because only I and my 6 year old grandson eat bread. Today, this little loaf, more than ever, was enough for us only for lunch and dinner. The bread is very tasty, eat and still want to, even without everything. Did everything strictly according to your recipe.The deviation was only in the halved recipe (recalculation for the small form) and instead of apple cider vinegar, balsamic was taken in the same amount. I did not knead the dough in half of all the water indicated in the recipe, but in 2/3 (I read in the comments that you liked it better.
Here is my firstborn

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Here's a cut of the remainder after lunch

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For the second today

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Please accept my gratitude
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Thanks for the recipe !!!! This is the second time I make bread using this recipe. The bread is very tasty with a crispy crust. But the first time I added two tablespoons of water when mixing, they were unnecessary. The roof fell, but not critical. Today I did it strictly according to the recipe - 200 gr. Wheat and rye flour, water 290 g (measured by weight in ml). The roof is already better, almost flat, but there is no hint of a bulge. Still reduce the liquid? Per gram 10? I'm afraid it will break the roof (((
This is how the bun was during the first batch, together with rye flour.

And this turned out to be bread. And the smell…. And the taste ... Ah ...

In the fight against roof failures, in my experience, you can act in three ways
decrease in fluid
decrease in lifting time
a decrease in the amount of yeast.
Or the whole set of these techniques. I gradually adjusted it for myself. But I use dry yeast.

I agree with the reasons given.
I decided to take turns to find the reason. While I'm experimenting with the amount of liquid (until cracks appear), then with yeast - while I add 5 grams. dry (I check them every time before use for "survivability"), and only then if I look at the proofing modes - the rate. in the kitchen 21-22 grams, and bake as Rina pointed to the "rye" mode after mixing on "Pizza". I would like to achieve such a beautiful bread, as many show here, round))).
How interesting is all this - it's always a miracle what happened there?

I wrote the recipe, focusing on one rye flour. Then there was flour, which required less liquid, then again 290 ml. The last rye flour took 270 ml.

Today I did it strictly according to the recipe - 200 gr. Wheat and rye flour, water 290 g (measured by weight in ml). The roof is already better, almost flat, but there is no hint of a bulge. Still reduce the liquid? Per gram 10? I'm afraid it will break the roof (((

I picked up 260 ml of water for my flour. The roof does not tear, it is convex and round, only small cracks with a crust mm-mm-mm-how delicious !!! Wonderful recipe !!!!

I picked up 260 ml of water for my flour. The roof does not tear, it is convex and round, only small cracks with a crust mm-mm-mm-how delicious !!! Wonderful recipe !!!!

Hi Lera! What is your flour?

Thanks for the recipe! Delicious bread!

To your health!

Hi Lera! What is your flour?

Tanya, hi. Oh, you changed your avatar. "What an amusing reproduction of the Madonna." (Quote) I have rye flour Dobrodiya, wheat Khutorok

Tanya, hi. Oh, you changed your avatar. "What an amusing reproduction of the Madonna." (Quote) I have rye flour Dobrodiya, wheat Khutorok

Oh, I also take Goodness. And I take the wheat one Yelenovskaya.

And how is Yelenovskaya? Doesn't float?

Wonderful bread! Thank you! The first time I baked it. All according to the recipe. Sooo delicious!

And how is Yelenovskaya? Doesn't float?

No, everything is OK.

[Tamar]

Tamar, congratulations on the bread! The pretty one came out. I also bake it already, bake it and cannot stop for six months already.

And here is my first-born rye .. I just baked it. We will taste it tomorrow, but it looks great. The roof has not fallen. Baking exactly according to the recipe .. Thank you

And here is my first-born rye. I just baked it.

Nice, sleek. And don't even hesitate, it's delicious. And I've been baking in the oven lately. So today she baked two small bricks. One - for the house, and the second - the husband will take to work tomorrow.

Thank you: flowers: I bought this model for the sake of rye bread, and I made the right decision .. I'm very glad that it turned out ... And I have no doubt that it's delicious ...

Tasty !!!

And I messed up a lot with this bread ... It's my own fault.
I took dry yeast, three times less than pressed. The dough went well, but all together not very ... This is, however, a very small loaf, for 120 g of wheat and 120 g of rye ... But I bake all the bread for 250-300 grams of flour, we eat little ...

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Well, I kneaded the dough on potato broth, and took the rest of the liquid - whey, but I think this is not critical.
I added raisins and seeds, that's okay too.
And, most importantly, she took some flaxseed oil ... Well, everything would be fine, but because of this oil, the bread turned out to be bitter.
NIPAFTARE MAI ASHIPKI!

NIPAFTARE MAI ASHIPKI!

Normal move.
I am also one of those that "can not sit on f *** exactly" .
As soon as I master a new recipe according to what I have written, I am immediately drawn to fantasize over it. Only at first I still master the one that was given. Although it costs me effort.

I am also one of those that "can not sit on f *** exactly" .

Oh, how about me! But I am not only in the kitchen, but also in life. And the "bumps" stuffed for the future do not go.

And I messed up a lot with this bread ... It's my own fault.
I took dry yeast, three times less than pressed. The dough came up well, but all together not very ...
And, most importantly, she took some flaxseed oil ... Well, everything would be fine, but because of this oil, the bread turned out to be bitter.
NIPAFTARE MAI ASHIPKI!

Well, we played a little. But in appearance your bread is simply handsome

And I messed up a lot with this bread ... It's my own fault.
I took dry yeast, three times less than pressed. The dough went well, but all together not very ... This is, however, a very small loaf, for 120 g of wheat and 120 g of rye ... But I bake all the bread for 250-300 grams of flour, we eat little ...
Well, I kneaded the dough on potato broth, and took the rest of the liquid - whey, but I think this is not critical.
I added raisins and seeds, that's okay too.
And, most importantly, she took some flaxseed oil ... Well, everything would be fine, but because of this oil, the bread turned out to be bitter.
NIPAFTARE MAI ASHIPKI!

If you make four mistakes in the word "BREAD", you get "BEER"

My recipe was just the basis for your experiments. I am glad that the base is successful.

As for the oil, it is good that the bread came out only bitter, and did not smell like drying oil (for linseed oil this is a common thing).

... Only at first I still master the one that was given. Although it costs me effort.

I, Marta *, joining the ranks of amateur bakers, in front of my comrades, solemnly swear: to repeat this recipe in the original, and to report on the result in this topic!
But can I do it on serum? I have homemade vinegar, I have no idea how much% there is. But it hits my nose well when I try ...
And so - everything is like ... Well, maybe raisins still ...

As for the oil, it is good that the bread came out only bitter, and did not smell like drying oil (for linseed oil this is a common thing).

Oh, yolki ... So I'm still lucky. I'll go read where this oil is now ... Not in the trash can ...

it's just that all these oils are already unusual for us, they often come across as a kind of food, almost technical options. Just be careful when choosing and using (for example, I cannot use olive oil - it also smells kind of technical to me).

As for the recipe, there may be a small (20 grams) excess of water (it depends on the rye flour) and you can completely safely replace the coriander with caraway seeds (I like it better).

Once I also bought an olive, which gave off a little cologne ... I remembered the label, and I don't buy it anymore.
And I tasted this flaxseed when I added it ... And immediately it seemed to me bitter. And she added it anyway.
My husband doesn't eat with either coriander or caraway seeds ... It's a pity. I also love with cumin.

I forgot to add spices a couple of times, the bread is still tasty.

If you want some kind of semi-dessert option, then you can increase the amount of honey (not much, even 5 grams will give a sweeter bread) and really add raisins. But here you need to practice beforehand - to navigate, when there should be just a couple of minutes left before the end of the kneading, then the raisins can be poured in (so that it does not grind into porridge with intensive and long kneading).

I forgot to add spices a couple of times, the bread is still tasty.

If you want some kind of semi-dessert option, then you can increase the amount of honey (not much, even 5 grams will give a sweeter bread) and really add raisins. But here you need to practice in advance - to navigate, when there should be just a couple of minutes left before the end of the kneading, then the raisins can be added (so that it does not grind into porridge with intensive and long kneading).

Yesterday, Rinusya, started your bread again. And every time it is new! It's just some kind of fantastic! It seems that there are no fundamental differences, then kefir to water, then the flour is slightly different - everything, different bread.
This time there was jam on the saucer for a couple of days. As they ate pancakes on Saturday, they didn't finish the jam, it's a pity to throw it out. So I put it in a bucket already over the honey. I add only ground coriander, mine also hates it, with ground it is easier, it is not so noticeable. Something only badly rose, stood up. Maybe because of the excess sugar? Yeast only put 5 grams. But the bread turned out - a song! Even if it is dense, but very tasty, and the crust is um! Yes, baked in the oven. Here's what's left by morning. A third have already been crushed.

PS. Although I tried to make the incisions, it still cracked. And a pot of water in the oven didn't help much.

Well, Marisha, you and the experimenter, it turned out wonderful! And with cracks - this is delicious! Recently, I have even been trying to undermine the water, so that it will crack.

Yesterday, Rinusya, started your bread again. And every time it is new! It's just some kind of fantastic! It seems that there are no fundamental differences, then kefir to water, then the flour is slightly different - everything, different bread.

But yes, it turns out different. I even seem to use the same flour, honey has been worth it for a long time (it is not very tasty in its natural form, so I intended it for all kinds of baked goods). Maybe due to the fact that this honey has exfoliated - candied at the bottom, liquid on top, and I take it from different parts. Here's an amazing thing, I took the same honey literally 5 grams more, and my husband said that he was too sweet. How can any 5 grams out of 35-40 have such an effect?

SO YES, bread is always different and it's great!
I, too, when I increased the honey by a little, they said it was sweet.

Wooooot ....:

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Exactly according to the recipe, only half of the water was replaced with whey, and the caraway was not added to the dough, but sprinkled on top of it.
Well, it broke. Happenes. Very picturesque, I like it.
By the way, it didn’t seem to me at all that there was not enough liquid, rather, on the contrary. Couldn't it have been torn because I tucked it under the bottom after kneading (like rolls are tucked in) so that the lid is smooth?
The bread is as small as the first time, but puffed up. And delicious !!

it seems to me that the water is still not enough. But if you like it, then why not?

The difference in the amount of liquid is due to the different moisture content of the flour. I suspect that now manufacturers do not adhere to standards such as GOSTs.

In any case, I am glad that the bread is delicious. My kids are now eating it too, the youngest is already cowardly over the humpbacks.

[Rina]

Baked))))
I can't throw off the photo, the beech has technical problems

It seems to me that it has not risen very well, maybe the yeast is weak? I put 8g
The roof is flat, slightly bumpy, straight, as he says Rina, the sandwich will be straighter)))
I didn't have apple cider vinegar, I used rice Mitsukan, for a long time and unsuccessfully figured out how much% it contained, then I closed my eyes and measured out 20 ml)))
The dough rose well, the bun was so good in general, it was smooth, a little bit of oil dripped, so generallyeeeee)))
As soon as the batch was over, I poured a sip, in the composition of sesame seeds, sunflower seeds, something else, and rolled oats. I fell, I think it will burn nafig ... no, nothing is burnt, the nip stuck to the top and sides and it turned out smartly)))

In the end: VERY tasty, the honey feels good, but my honey itself is very fragrant, Altai.

Question: you want a little more aggressive and drier, is it possible? what needs to be done or what have I done wrong? maybe you need more yeast?

If it's delicious, then I did everything like this

well, quicker - maybe add a little yeast. And drier - slightly reduce the water.

[Rina]

Rina, I also forgot to say that I used wheat flour not in / s, but 1c.
Maybe here the dog rummaged?

1 grade has less gluten. The lower the grade, the more moist the bread is obtained even from pure wheat flour.

Irina thanks, I understand)))