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

I make dough from sutho wheat flour in the usual Basic mode - this is kneading, then I turn off and the dough rises for an hour and a half, then I add rye flour and knead the gluten-free bread on the 8th program, then when the kneading process is over I also turn off the stove and wait until it is full raising the bread - an hour and a half and then turn on the baking for 1h 10-1h 20, it will not be worse for him, it will not burn out. And, I also heard the recommendation for rye bread, after pulling it out of the bucket (by the way, you can let the bread stand in the disconnected HP for at least 15-20), wrap it in a towel and do not touch it until it cools completely

[Rina]

Rina, I want to thank you for a wonderful recipe! Now this is our most beloved bread, but what is there, I have been baking almost only it since February. In the process, I slightly corrected it for myself. Instead of honey, 2 tbsp. l. sugar, vinegar-2 tbsp. l, add 1 tsp. coriander and caraway seeds and seeds in the dough. I make dough on the "unleavened dough" mode from 240 ml of water + yeast + wheat flour + sugar, I give it up for 30 minutes. Then I add the remaining ingredients and again knead on the "unleavened dough" mode, I have it for 15 minutes. And after 1-1.5 hours, as it rises, I turn on the baking for 1 hour.
The bread is sooooo delicious

The advantage of two-stage mixing:
1. Yeast has time to activate well, and wheat flour has its own processes of swelling of starch grains and gluten, which take time.
2. The dough with rye flour rises once (which, as far as I know, is required).

Rina! Today I'm trying your recipe on my stove. I'm even a little worried. I did everything as described, but I do not have a RYE program and decided to bake on BASIC. Here the dough is ripe, I have laid everything and now I'm waiting!

Rina! Today I'm trying your recipe on my stove. I'm even a little worried. I did everything as described, but I do not have a RYE program and decided to bake on BASIC. Here the dough is ripe, I have laid everything and now I'm waiting!

While Rinochka is gone, I will write, although, probably, I was already late with advice.
On the Main one may not bake, there the baking time and temperature are designed for bread made from wheat flour. Probably, it is better to turn off before the Baking stage and simply set a separate Baking mode and make the time 15 minutes longer than on the main one. Or for 10-20 minutes, who has some kind of stove.
And still it would be necessary not to turn on the Main one for kneading and proofing, but such a mode where there is no kneading, because this bread does not need kneading. Well, or as a last resort, after kneading, take out the spatula and let it continue without a spatula. Then kneading will not damage the dough.
I keep my fists and hope that everything worked out.

Croutons, by the way, made from such bread are absolutely awesome. Cut the daily bread thinly and put it in an electric dryer for an hour and a half.

Sorry for not answering ...

On the "main" baking mode should be enough. The recipe is based on another recipe, which is designed for the main mode. You can even just collect all the products (no dough), it should work.

On the second try, the bread was excellent. True, I had to bake on three programs: yeast dough, yeast-free dough, pause 1 hour, baking 1:10. Reduced vinegar, added yeast (compared to my first attempt), did not add anything during the kneading process - only helped with a spatula and everything worked out. Just a perfect roof (like in a store: convex and without tears), the crumb is baked and tasty, everything is delicious, but the children didn't really like the coriander, next time we will reduce it. In general, I can't even believe that this kind of bread has turned out (this is generally my fourth bread) and the oven is far from branded. Rina, thanks again for the great recipe!

[yuryd]

yuryd, I'm glad that the recipe came to court. Try replacing the coriander (I don't really like it either, but the ground coriander, which is sold in sachets ready-made, is not so bright in the dough) with cumin. Here with caraway seeds I now bake this bread. Just before filling, I try to "tinkle" at least a little caraway in a mortar, not grind, but simply crush it with a pestle, you know how dry grass is rubbed between palms to better reveal the aroma.

By the way, Olya-ukka baked this bread in "Orion" on the "gluten-free" mode instead of "rye". There is one rise. She did it. right here and right here

And in general I began to add only ground coriander, because I didn't really like whole (ground in a mortar) either ... But with ground, it seems to me that the taste of bread is completely different!
Rinochka, every time I remember you with gratitude when I bake this bread .... and I bake almost only it ... ... well, it happens that after 5-7 of your loaves I will "add" some other bread ...

touched, shifted and overturned

While Rinochka is gone, I will write, although, probably, I was already late with advice.
On the Main one may not bake, there the baking time and temperature are designed for bread made from wheat flour. Probably, it is better to turn off the Baking step before the Baking step and just set a separate Baking mode and make the time 15 minutes longer than on the main one. Or for 10-20 minutes, who has some kind of stove.
And still it would be necessary not to turn on the Basic for kneading and proofing, but such a mode where there is no kneading, because this bread does not need kneading. Well, or as a last resort, after kneading, remove the spatula and let it continue without a spatula. Then kneading will not damage the dough.
I keep my fists and hope that everything worked out.

Thanks a lot for the tips and additions. The bread was baked wonderfully wonderful. The truth made a slight adjustment. Malt put in two tablespoons, but with top. The oil was olive. Honey is also two tablespoons full. (I don’t know how many grams?) Before baking, anointed with honey diluted in water and sprinkled with coriander, but it did not stick and crumbled. Now I will try to upload pictures.

THIS IS WHAT IT IS!

Overall plan

And here in the cut. Thank you very much Rinochka for the recipe. It is baked well, very tasty and aromatic.

great bread! I'm glad I liked the recipe

Please accept gratitude from my family and from me!

Lyudochka, the roof is just super!

I also really liked it! And I'll grease the roof with an egg, then nothing crumbles.

Girls! Thanks for your comments and feedback!

[Rin]

Rin, I baked it again on Saturday Well, what can I say - I baked it not for the first time, but here tidied up the lockers found - natural apple cider vinegar, as the owner of the recipe ordered. In general, it turned out to taste - our typical local gray bread, I just adore it, today leftovers I gnawed a hump in the morning - it didn’t get stale at all. Only lately I don’t like the crust in HP - I’ll bake it in the oven the other day

Pies in the oven - they really do better there. In the form ("brick") exactly.

There is such a form!

I decided to dream up a little and here are the fruits:

The components are the same, only 270g flour. the highest grade and 130gr. rye (two to one), dry yeast 1.5 scoops and raisins loaded into the dispenser 80g.
Dissolved honey, salt and apple cider vinegar in 140ml. warm water (as taught).
All bulk components were pre-mixed in a cup (maybe too much) and poured onto the yeast.
Poured a solution of honey, salt and vinegar + 150ml. water + 1.5 tbsp. l. vegetable oil.
And immediately put program number 3 (no preliminary mixing), the program runs for 4 hours
Stove - Panasonic SD 2501

But the result is super (I am a very modest person) - people covered up a work of art in one sitting.

Thanks to the author of the original recipe and my daughter, who asked me for a long time to bake black bread with raisins and dried apricots (there were no sweet dried apricots in the house), and I thought for a long time on which program to bake it.

P.S. The loaf turned out to be of the correct shape, not "bulging".

[contramot5]

contramot5, I am very glad that my recipe has become the basis for YOUR

Rina, I have been continuing (for over a year now) to bake bread according to your wonderful recipe. I often think about adjusting the proportion of wheat and rye flour. How much can you increase the volume of rye flour without damaging the dome of the bread ?? I wish the bread was rusher

I have been baking for a long time 250-260 (p): 200 (p). Everything is going fine.

Valeria, I tried to bake 100 g of wheat for 300 rye. But that was a long time ago, so I just don't remember. If you bake regularly, maybe try to shift 50 g up rye?

Countryman and Rina thanks for the answers

Rina, happy birthday! Joy, love and happiness. Thank you for your help and patience.

Valeria, I tried to bake 100 g of wheat for 300 rye. But that was a long time ago, so I just don't remember. If you bake regularly, maybe try to shift 50 g up rye?

And how to correct water and yeast, if 200 wheat and 250 rye are proportional to flour? Or 150 wheat and 250 rye without changing the recipe?

[a]

I confessaI put dry yeast. Gradually diminished their number in order to guarantee a good roof (the "struggle" was solely for the design, no more). Now I stopped at 1.2-1.3 tsp. in 200 wheat +150 water. In the second batch, 250 rye + 160 of the entire liquid, not counting the vinegar.

Countryman, I sent you a thank you, I bake with live yeast - so in the second batch I have even 70 water for 200 rye and 20 vinegar (I got such wet flour)

Thanks for the recipe! Very tasty bread turned out the first time !!! no photo, did not have time to take a picture))) ate with neighbors, everyone really liked it, thank you very much!

Oh, countrywoman! so great! And we like Rinin's bread, I often bake it. May God grant her all the brightest these days!
And all the best to you too!

Irochka, thanks for the recipe, is very interested. But the question is: I do not have the "Rye bread" program, do you think I will get bread on the "Franzuzsky" program - it is 3.5 hours, I will throw the first part of the products into the first batch, after 15 minutes the second part, I will stir with a spatula, one batch will remain and proofing and baking)) Or must there be a special program that the bread turned out? Advise, dear craftsmen

I somehow did this (it happened by accident, but it worked with a bang): I mixed the Pizza for 10-15 minutes, turned off the oven for two hours and turned on the baking for 40 minutes. For some reason, my 50 is a lot for rye bread.

Thank you for your answer. Malaya woke up, I got the instructions for my simple "DELFA" and, as it turned out, there is a program "Whole grain bread" for 3 hours and 40 minutes. This is rye, as I understand it)
marinastom, I liked the idea, now I am in doubt as to how best to do it, according to the program or to manage it myself: first kneading, then second batch with rye flour, then baking after a while.
Probably, the first time I will strictly follow the recipe after all
I will report what happens

[Ira]

Ira, so it is possible with only one batch. It seems that gluten-free programs work like that. And in our Rye there is only one batch, there are no kneading.

[marinastom]

marinastom, as I understood, two kneads are needed, because the recipe contains proofing on wheat flour - this is the first batch, after a while we add rye flour and other ingredients, make the second batch and again proving and baking. But what about one batch, if there is a dough, the first batch? Or I misunderstood something in the recipe?

[marinastom]

marinastom, as I understood, two kneads are needed, because the recipe contains proofing on wheat flour - this is the first batch, after a while we add rye flour and other ingredients, we make the second batch and again proof and bake. But what about one batch, if there is a dough, the first batch? Or I misunderstood something in the recipe?

Ira, there you get only 15 minutes from kneading the dough to the second batch, this is not enough. It takes about an hour. At Rina Panasonic, there in this HP in Rye mode, at the beginning there is Standing for 30 minutes - 60 minutes. But 30 minutes for this HP in the summer, when the apartment is hot, and now in winter - 60 minutes always.But, in any case, 15 minutes is not enough for the maturation of the dough.
Rina makes the opara on Pizza mode, and the main one on Rye (and in this program there is only one batch, not two, and there are no proofs) In principle, you can try it in French, there is 1 batch in my HP, I don’t know how in your ... But there is a padding there, but you can remove the spatula after kneading. But there may be other problems. Firstly, the proofing there is long, the dough can stand, but in order to fit more slowly, you can simply put less yeast, but the second problem is worse. I'm not sure that the time and temperature of the French mode is enough for the rye bread to bake. Well, you have to try it. In French, I just knead this bread and let it stand, but I bake it in the oven. There I like bread more. I have HP Panasnik, like Rina and I baked in it before, as she did - for Pizza Dough and then the rest - on Rzhanom.

Oh, divchata

Ariska, namesake, check out the gluten free program. Olya-yucca in Orion baked on this program. It's just that not a single independent program will give a full-fledged dough kneading and a full-fledged rye dough kneading. In any case, you have to combine. The rye program differs in that there are no deboning (dough mixes to remove accumulated carbon dioxide).

In the end, you can bake bread without dough - collect all the products in a bucket and put the main program. This is how "Darnitsky" from a fugasca is baked, on the basis of which I selected my recipe. Or TWO separate mixes on the same "pizza" (or whatever you have in Delfa gives a good mix) with manually set proofing and separate baked goods.

15 min kneading dough, 60 min (1:00 h) raising dough, 15 min kneading dough, 1: 30-2: 00 h dough rise, 40-50 min baking.

[Mona1]

Mona1, thank you very much for the detailed explanation: rose: there are so many subtleties, but I am always on the main program with both white bread and gray bread (the same recipe as white, but one glass of rye flour instead of white). But I really want variety, so I decided to start))
I concluded that I would put on the "Baking 1 hour" mode with a start stitching for 2 hours, so that the dough would rise. Or make a smaller stitching? Now I added products to the dough, put them on the Whole Grain Bread program. But you can change the program ... While kneading, you might think))
I still think that the bread will turn out, my bread maker did not let me down, I even baked Borodino according to my own recipe, on the same program, the first, the main one, and it turned out

[Rina]

Rina, namesake, thanks for the answer, while I was writing, I look, I still got help from you, the author of the recipe
Everything cleared up, I do as I intended, I turn on the "Pastry" with a start stitching for 1.5 hours. I will report on the result, there will be no photo, a fotik with a virus, but I will describe in detail in words

I concluded that I would put on the "Baking 1 hour" mode with a start stitching for 2 hours, so that the dough would rise. Or make a smaller stitching?

Maybe watch the first time and turn on manually Baking, when the dough has already risen as it should (just not as much as it usually suits for the oven, because the HP is gradually warming up for baking, the dough will still work). Here Rinochka wrote you approximate time guidelines.

Maybe watch the first time and turn on manually Baking, when the dough has already risen as it should (just not as much as it usually suits for the oven, because the HP is gradually warming up for baking, the dough will still work). Here Rinochka wrote you approximate time guidelines. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=109387.0

That would be the most correct thing, but I am going for a walk with the child, I cannot follow it. I want to come from the street and have a meal))

[marinastom]

marinastom, as I understand it, two kneads are needed, because the recipe contains proofing on wheat flour - this is the first batch, after a while we add rye flour and other ingredients, make the second batch and again proving and baking. But what about one batch, if there is a dough, the first batch? Or did I misunderstand something in the recipe?

Semyon Semyonitch! I got it right, sorry.
Tanechka-Mona1, thanks, dear, for butting in time.
I rush, always glad to help. If only in business. And then, you see, she got a little messy.

Girls, thank you all very much for helping to figure it out. I did it right away in terms of 500 ml of water and did not regret it, the bread turned out to be great, airy, tasty, fragrant. I managed to get up in 1.5 hours, baked perfectly. I slightly changed the composition, I threw in 1.5 tsp of honey (plus a little sugar) and it was enough, my honey is very fragrant and the most natural, so I was afraid to throw more, and I did not lose, just right, honey My friend immediately felt the aroma, I can't cook a little, I need more to treat right away. And instead of natural vinegar, I added 1.5 tsp. lemon juice.
Rina, Irina, namesake and almost compatriot, a separate thank you for the recipe, nothing complicated in execution, the bread tastes very good, my baby also liked it. I will definitely bake such bread.

I changed the composition a little, I threw in 1.5 tsp of honey (plus a little sugar) and there was enough

I very often make this bread, and I put 3 tbsp instead of honey. l. measured sugar. I do this on 220 g of rye, 220 g of wheat and 310 ml. liquid (170 ml. water in the dough + 140 ml. kefir in the main batch). It turns out great.

I very often make this bread, and I put 3 tbsp instead of honey. l. measured sugar. I do this on 220 g of rye, 220 g of wheat and 310 ml. liquid (170 ml. water in the dough + 140 ml. kefir in the main batch). It turns out great.

Thank you, I will have to try to make it with kefir. By the way, the dough made it in very warm water, it fermented for only 20 minutes, which takes 1 hour, the message came later, but the bread turned out to be wonderful, no complaints, it's a pity that I can't take a photo. I want to note that on the second day the bread became even tastier.

I baked bread twice according to Rina's recipe and the roof fell twice ((((((It rises well, after the end of the program it sags. What's the matter, tell me pliz .....

I baked bread twice according to Rina's recipe and the roof fell twice ((((((It rises well, after the end of the program it sags. What's the matter, tell me pliz .....

Read the answer here Bread rises, but falls inside. Causes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Questions and answers on baking here Bread did not work out again, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Thanks for the answer! Next time I will experiment. First with flour, then with liquid. Good luck to all!!!!!!!