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

[Rinochka]

Rinochka, thanks for the recipe. From rye one of my favorites, especially my husband likes.
I slightly changed the recipe: I add 10 ml more vinegar, I replaced the water in the main batch with kefir, some of the honey - with molasses (once bought, I need to put it somewhere).
Delicious bread!

Everything is according to Rina's recipe, but only the "rye" mode was replaced by the "basic" one (Panasonic 2502 bread machine). The bread is awesome !!!!!! The roof is high, round, and delicious !!!! Thank you, Rinochka!

Thanks for your feedback. I'm very glad that you like it.

Thanks a lot for the recipe! Or rather, for the science of a competent approach to baking wheat-rye bread! I have never gotten such a tall bread with rye flour. True, we didn't get to take pictures. I will definitely still bake according to this principle!

This bread rarely survives in a photogenic form before a photo shoot. Here you don't want to cut off the wheat immediately, but this one ... a crust, yes with butter, yes with garlic !!!

[be sure to peeled sunflower seeds]

I came to say thank you again!)))
I switched almost completely to this baking principle.
Of course, it was not done without making changes "for yourself". So far I have neither malt, nor cumin, nor coriander. I just bought it the other day, I'll try it. In the meantime, everything is without them, but be sure to peeled sunflower seeds and every other time the sesame seed is white (both inside and sometimes on top), mustard oil most often, and a little more honey, and if there is whey available, then I replace the water with it.
There is, of course, a minus - where can we go without it? The disadvantage of this technique is that you need to "watch" somewhere near the bread maker, you can't put it on at night. But the pluses (taste, crumb structure, crisp crust) outweigh all the minuses in the bud!
Here I managed to take a picture, though without cutting, only from HP: in the heat, in the heat!

Handsome! (y) Looks very appetizing!

[simulia]

simulia, Thank you! We even almost stopped eating wheat (pure or with bran) bread, we liked this one so much!

[be sure to peeled sunflower seeds]

In the meantime, everything is without them, but be sure to peeled sunflower seeds and every other time the sesame seed is white (both inside and sometimes on top), mustard oil most often, and a little more honey, and if there is whey available, then I replace the water with it.

Are the seeds raw?

[valuhka]

valuhkayes, peeled raw seeds are sold by weight or in individual packages in stores. It tastes as if with orshki, but when baked, the seeds soften significantly. Even my husband likes it, although he is an ardent opponent of nuts in salads.

[2 tablespoons dry malt]

The recipe states

2 tablespoons dry malt

I don't have it, only the extract. How much extract does it take to replace dry malt?
I understand that the topic has already been written, maybe I have not read it yet. But I already have a dough and I'm afraid I just won't be in time. Please tell me who knows

PS: In general, I also added 2 tsp. I'll see what happens

For 400-500 grams of flour, 1-2 tbsp is enough. l. liquid kvass wort extract

Tatiana, adding liquid kvass wort, respectively, reduce the water from the recipe?

Tatiana, adding liquid kvass wort, respectively, reduce the water from the recipe?

Of course! And in any case, we monitor the flour-liquid balance, this is how it will turn out in fact

[Admin]

Admin, Tatiana, thank you! Yesterday I baked this bread on the main program. It turned out to be large-pored with a flat roof. Average taste, that is, not a lot, not a little

About the balance of liquid and dry matter, my extract is thick and very viscous, it barely flows. Is it also a liquid?

About the balance of liquid and dry matter, my extract is thick and very viscous, it barely flows. Is it also a liquid?

To your health!

A liquid is anything that can have a liquid state, or melt, for example, frozen butter, lump of honey, cheese and so on ... Even boiled cottage cheese and potatoes (and mashed potatoes) give a lot of additional liquid when kneading the dough Therefore, I recommend always adjusting the amount is the balance of flour / liquid.

Do you pre-brew the malt? The recipe for this amount of flour is very liquid. Does malt take in all the excess?

[NOT brewable!]

Do you pre-brew the malt? The recipe for this amount of flour is very liquid. Does malt take in all the excess?

The recipe itself says that malt NOT brewable!!!

I don't brew malt

I am not blind, I started with the preamble, but did not receive an answer to the main question. Excuse me.

[Newbie]

Newbie,
Then here watch my hand.

With one amendment. Baking time is possible and from 50 minutes. At first I liked it more baked, then I began to like it looser ...

[Malt absorbs all unnecessary]

Do you pre-brew the malt? The recipe for this amount of flour is very liquid. Malt absorbs all unnecessary?

When using dry, non-brewed malt, add the amount to the dry ingredients, and count the total along with flour and malt.
Since both flour and malt take water in, and rye flour takes even a little more water, this must be taken into account when kneading the dough.

To steam or not to steam the malt? You yourself will answer this, it depends on your personal preference. But, rye bread on brewed (steamed) malt is much tastier, and the bread has its own specific taste and smell.
How to brew malt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=372599.0

I baked bread according to this recipe. It turned out very good. Before that, this did not work. Changes to the recipe: Took 10g of pressed yeast. Knead on the "Pizza" mode for 15 minutes. yeast, wheat flour and 150ml. water (I have serum). Withstood 1 h 15 min. I added rye flour with panafarin 1 tbsp. spoon and mixture (kvass wort (I had 40 grams of liquid, but expired, from a set for making kvass diluted with water, honey 1 tablespoon, 1 tablespoon of multose syrup, salt, refined sunflower oil, apple cider vinegar). maintain all proportions with liquid. Mode - gluten-free. Pulp - porous, top - not collapsed. With rye flour and panafarin I added 1 teaspoon of ground (not powder) coriander and caraway seeds (a little). I baked bread for a long time, but this did not work . I have a Panasonic 254

Many thanks to the author.

When using dry, non-brewed malt, add the amount to the dry ingredients, and count the total along with flour and malt.
Since both flour and malt take water in, and rye flour takes even a little more water, this must be taken into account when kneading the dough.

Thank you!

I bought a dry malt-hop mixture. Please tell me how you can use it for this bread. To brew or not? Before that I used ready-made kvass wort from Domashny kvass. But now I cannot find such kvass. We must try to do something with dry wort with hops.

Thanks for the delicious bread!
Dough on rye sourdough + 3g. St. yeast, kneaded in KhP, baked in the oven.

Here is the photo

I baked this bread - I liked it very much. The gingerbread man was quite tight, she was afraid it would not rise or would be badly baked. But no - everything worked out

And I baked this bread today. More precisely, I started yesterday - I put it on a postponement and on the 'French' regime, in the morning, when I took out the bread - it did not rise - apparently I overdosed it. I immediately put the second loaf and everything according to the recipe, only instead of 310 grams of liquid I added 100 grams of cabbage brine and 210 grams of water. The bread turned out to be gorgeous and for the first time it was in HP that the top did not crack

For the last couple of months, I immediately put every second loaf prepared using this technology on rye croutons. As soon as it cools down, I immediately cut them to the size of a lump of sugar and an hour and a half into an electric dryer. Then they stand up at night in the switched off state, the next day for another hour or two.

Since the original bread turns out to be quite "airy", croutons are also very easy to chew.
Features of the recipe. I have been replacing honey for a long time with sugar, but for crackers instead of it (and sugar) I used sweet (50%) red rowan syrup, added to the dough in the second batch of ~ 70 ml with a corresponding decrease in the amount of water. The croutons from the red mountain ash have a very spicy aroma.

It's a pity today I wasted the last syrup. Well, that's enough - since December. Now, probably with crackers until next year. Or maybe for them to try granulated garlic in the dough?

For a long time I was looking for a bread recipe based on live yeast, because I really do not like the presence of an emulsifier in dry ones. Finally I found it. Thank you very much!! Here's the result:


Only a little moved away from the recipe: I added 1 tbsp. l. dry milk, instead of malt, I put dry concentrate for kvass, and replaced coriander, because of its absence, with suneli hops.

Men rated 5!

[the presence of an emulsifier.]

I have been looking for a bread recipe based on live yeast for a long time, because I really do not like it in dry the presence of an emulsifier.

What are you talking about?
Read here Pressed bakery yeast - composition and specifications according to GOST

The link is for compressed yeast and the emulsifier is present in dry yeast.

I can't help but unsubscribe! Author, this is just perfect bread! Everything worked out. I needed a recipe for healthy bread. I took your recipe and it turned out so great that I won't try others.
I took 125g of peeled rye + 125g of whole wheat for my 1st baby bun. Dry yeast 2/3 tsp. I added 10 ml to the water norm. Everything else is according to the recipe, reducing the ingredients in proportion to the flour reduced to 250g.
I received delicious healthy bread. To taste, nothing betrays its usefulness.

Many thanks to the author for the recipe! I tried many times to bake 50x50 bread - the results were, to put it mildly, not encouraging ... I spat, stopped the experiments for 3 years. And yesterday I accidentally stumbled upon this recipe - and as if something pushed me to try again! Everything worked out!!! This is some kind of miracle! I am annoyed with myself: for how many years I have not guessed just to let the dough roam on one wheat flour. The only deviation from the recipe: instead of vinegar (I don't like it ...) I put 1 incomplete tsp. dry dark agram for sourness, and 2 tsp. panifarin in rye flour. Delicious fragrant bread turned out, now I will only bake it!

Can you please tell me which mode is suitable for Redmond? Both fast and rye all have 2 slops!

[Amadeya]

Amadeya... Best under manual control. I gave up on automatic equipment for rye back in 2011. And now, if business or time does not burn, then I also bake any other bread according to separately set commands.

Near the rye, whatever one may say, you still have to "dance".
I can share to the heap for the same recipe his technology... Like, "do one, do two, that is," by divisions, " as they used to say in the army. Cm. here .
Without any leaven. And what's more, even with dry yeast.

With one of today's amendments to that technology. The baking time is now 50 minutes. At first I liked him more baked, then I began to like him looser ...
Ask if cho.
And recently, for a change, he was kneading it in a pickle from cucumbers with tomatoes instead of the second to a dough of water with vinegar ... It's a pity, I haven't tried this before. And now the marinade is left only once.

Thank you for responding! This is the first time I use this recipe, let's see what happens. The bread is ready, it's getting cold. The lid is really flat and all clumsy. I haven't tasted it yet. Instead of vinegar, I added citric acid.

[Amadeya]

Amadeya, the roof is "clumsy" most likely because at the last proofing (already with rye flour) HP performed deboning, which rye dough cannot stand. There are two options: either after the second batch before proofing, remove the scapula, or control the HP only manually (as advised Countryman). I put on the "Pizza" mode twice (you may have the "Dough" mode) for 15 minutes - the first time wheat dough followed by proofing at 1 hour, and the second time (after adding rye flour with additives) with subsequent proofing at 1.5 hours, and then "Baking" for 60 minutes.

Thank you! Try again today. I liked the taste very much, they ate the loaf practically in the evening. My husband is pleased that the crumb is moist, and not dry, as it usually happens with me. Today the bread is just as fresh. Great recipe!

Thanks to the author for the great idea and recipe! It turned out very well. My experience with bread makers is very small, just over a month, but during this time I managed to "lime" some rye flour with very average results in attempts to bake at least half of rye bread :-) And then - everything turned out as the doctor ordered.
Minor changes: Apple cider vinegar, although natural, is 5%. There was enough acid
My malt (barley) is not dry, but thick like syrup or honey - I took 40 grams. I had to add 2 more tablespoons of flour.
Dark honey.
Yeast - 10 grams, since they were already slightly expired, although they were in the zero compartment of the refrigerator.
I want to follow. once try to take "dark" wheat flour (we call it Typ 1050, probably corresponds to the 2nd grade.)

Thanks to the author for the recipe!
I only have a bread maker for a couple of weeks and this is my first experience with rye bread. Everything worked out the first time. Compared to the Moscow store rye bread, this one is much tastier. I just replaced corn oil with olive oil, the rest is unchanged.
Next time I'll try to brew malt as Admin advises, if laziness doesn't win me over


The roof did not crack, at the end of the batch I dripped half a spoonful of butter onto the bun. True, the roof is not very flat, but this did not affect the taste in any way.

[Rina]

Rina, thanks for the recipe! The result is a wonderful airy bread:
[img]

Only I introduced rye flour in the form of a bigi of 100% moisture, and kneaded in a dough mixer, and baked in a saucepan in the oven.
The bread is tender with a thin crust. I liked it very much!
Thanks again !

Hello! Help please ... The first time I baked bread strictly according to the recipe from the home page, the bread turned out to be perfect, but the bun was with a skirt. The second time I decided to add flour to a beautiful bun, as a result, the lid of the bread did not rise. The ingredients are all identical, the bread was baked for two days in a row.

the lid of the bread did not rise

if you look at the photo at least on this page, then it is quite possible to realize that the roofs big with a dome, no one else has this recipe !!! Either with a crack, or just a little dome

For the first time I was beautiful, not torn, moderately convex, but right now the bread has cooled down and the roof has collapsed, not even even.

[Olyushk @]

Olyushk @, I think that in this bread, the bun will still smear on the bottom, in your words, it will be with a skirt

[Olyushk @]

Olyushk @so what's the conclusion? - Best the enemy of the good...

[Olyushk @]

Olyushk @,
The roof collapses, as a rule, from the fact that the dough is slightly sour. I had it like this before, until it came to the conclusion that this is the case (IMHO).

IRINOCHKA, thanks a hundred thousand times, I bake bake bake ...., but my roof has never grown (of course, it does not affect the taste), the proportion of rye and just flour is 3: 1, the rest is as the author prescribed, I bake in the "manual" mode in a bread machine ... question: how high should the dough rise before baking, 2 times or higher? - the roof does not collapse but does not rise