Rye-wheat bread on a flussigsauer (bread maker)

Rye-wheat bread on a flussigsauer (bread maker)

Category: Yeast bread

Ingredients
Rye flour	300 g
Wheat flour	200 g
Water	320 ml
Salt	1.5 tsp.
Sugar	2 tsp
Rast. oil	2 tbsp. l.
Dry yeast	1.5 tsp
Glof	1 tbsp. l.
Flussigsauer	1 tbsp. l.
Panifarin	2 tsp

Cooking method

• Flussigsauer is a liquid sourdough bread made from rye and a mixture of rye and wheat flour. It contains lactic acid, acetic acid and malt extract, it improves the dough cutting process, improves the taste and aroma of bread, and increases the elasticity of the crumb. Flussigsauer bread tastes much better than agram, apple cider vinegar, and other acidifiers. The size is medium, the baking mode is basic, although you can use both whole grain and, for fans of a particularly crispy crust, French.

Cooking program:

bread maker

Note

For my taste, this is the best rye recipe I have tried. And the roof is flat, convex, no need to level it.

[sazalexter]

Thanks for the recipe! : flowers: Very tasty! I only reduced the flussigzauer to 1 st l and regretted not buying safcorn (swollen rye grain), it should be delicious

And thank you, sazalexter!
And here is the recipe for a 500 gram loaf:

200 gr of water
3/4 Art. l. glofs,
1 tbsp. l. flussigsauer (we love bread with tangible sourness)
1 tsp salt,
1.5 tsp. Sahara,
1.5 tbsp. l. rast. oils,
165 gr millet. flour,
190 g hw. flour,
1.5 tsp. panifarina,
1 tsp yeast.

[dopleta]

dopleta Thanks, I will definitely try!
Pok according to the previous version in the main mode, the roof is flat, taste
I will experiment with the regime, I will write ...

[rye with ro-ze-ko]

And here is the recipe rye with ro-ze-ko... The bread turned out to be even tastier than the previous one, although it seemed to me the most delicious. And much prettier.

water - 270 gr.
olive oil. - 1 tbsp. l.
glofa - 1 tbsp. l.
flussigzauer - 1 tbsp. l.
psh. flour - 120 gr.
hw. flour - 240 gr.
ro-ze-ko - 40 gr.
dry others - 1.5 tsp.
Neither salt, nor sugar, nor panifarin is needed.



and in the context:

Hello dear bakers!
Yesterday I baked bread according to this recipe. It turned out !!! The only thing for my taste is a bit dense, but as I remember all rye breads are "dense". And now I would like to reduce the jelly, but this is again for my taste.
Thank you very much for the wonderful recipe.

And now I would like to reduce the jelly, but this is again for my taste.
Thank you very much for the wonderful recipe.

And without panifarin you get it?
Flussie and glof are there.
And what does flussi give?
Do you need 2 spoons or better 1?
Do they put raisins here?
And then we love the raisins !!!!!
Waiting for an answer

And without panifarin you get it?
Flussie and glof are there.
And what does flussi give?
Do you need 2 spoons or better 1?
Do they put raisins here?
And then we love the raisins !!!!!
Waiting for an answer

Yes, yes, pour less sourdough, 1 spoon is enough. Panifarin is added because rye flour is low in gluten, and without it the bread will be less fluffy. Raisins, of course, can be added if desired, but this will be a different bread. Flussigsauer is an acidifying leaven used for baking rye and rye bread. It contains lactic acid, acetic acid and malt extract.

Yes, yes, pour less sourdough, 1 spoon is enough. Panifarin is added because rye flour is low in gluten, and without it the bread will be less fluffy.

Thanks for the answer!
That is, without panifarin it will not rise well?

Thanks for the answer!
That is, without panifarin it will not rise well?

Yes, much worse than with him.Will rise, but the roof is likely to be flat.

[dopleta]

dopleta Thanks, I will definitely try!
Pok according to the previous version in the main mode, the roof is flat, taste
I will experiment with the regime, I will write ...

What about the modes?
Trouble !!!!
I chose the recipe - I poured everything into a bucket ..... and I don’t know which mode !!!!!!!!!!!!!!!!!!!!!
Only now I saw that flussi is better than 1 spoon - I have already put two.
True, I will put raisins and pumpkin seed oil.
It should dilute the taste.
People on what mode to put ??

I understand it on "Basic"

I understand it on "Basic"

Thank you!
Put it on "main mode"
We are waiting for the result!

Did it.
It turned out to be low. The highest point is 10 cm. The roof is cracked.
The taste is unusual.
those who wrote about the fluxigauer are right.
You need to put twice or even less.
It turned out very sour
The situation was slightly saved by raisins and pumpkin butter

[Zvezda askony]

Zvezda askony, I finally managed to fix 2 tablespoons of flussi for one in the recipe so that such mistakes do not recur. Earlier, in the discussion of the recipe, I wrote that I got a diluted flussigzauer, and it had to be poured twice as much, but when the recipe was transferred to a separate topic (and this was not my job), this amendment was not preserved. It is strange that your bread is not high, I bake it every other day for many years, ever since the time when you could buy flussigsauer, glofu, and panifarin only from Trier's warehouse, and the bread is always lush. And how did you find the taste unusual? All our friends, guests and neighbors consider it to be the closest to the taste of old Leningrad bread for 14 kopecks. True, I don't put raisins or pumpkin seed oil in it.

[Zvezda askony]

Zvezda askony, I finally managed to fix 2 tablespoons of flussi for one in the recipe so that such mistakes do not recur. And how did you find the taste unusual? All our friends, guests and neighbors consider it to be the closest to the taste of old Leningrad bread for 14 kopecks. True, I don't put raisins or pumpkin seed oil in it.

Thanks for correcting the recipe.
I will repeat it. but with even less flussi - try 0.5 spoons
But I have no panifarin. and of course I didn't add it.
Perhaps that is why it was short.
I'm afraid - what if he is not useful.
When I was in the Frunzensky department store, I twirled the bag this way and that - but didn't take it.
The warm bread was unusual - a very sharp taste. When it cooled down, it became normal. But flussi was clearly overkill
But with all this, the bread is delicious.
I put it in my notebook

If you are afraid of panifarin (although there is only a little bit of it there, others pour in tablespoons), then you can add semolina or starch, or instead of water, bake on potato broth ...

If you are afraid of panifarin (although there is only a little bit of it there, others pour in tablespoons), then you can add semolina or starch, or instead of water, bake on potato broth ...

What will be better? Which of these ingredients will be closer to the desired result?

[here]

You can also just grate boiled potatoes there. And about "your" panifarin you can read here and here: 🔗
But about the harm of panifarin from the site "108 spices":
"Is panifarin harmful to health?
Panifarin (gluten) is made from environmentally friendly "bio - wheat" of durum varieties and is a product of deep processing of grain, obtained as a result of a complex, especially sparing structure of proteins, production and technological process. Gluten is not harmful to health, as we eat it every day in the form of baked goods, pasta and other homemade products.
Does panifarin contain artificial additives and improvers??
NO. This is a natural extract from wheat flour obtained without the use of chemicals. "
On the same site, it is recommended for a loaf of 3-5 tsp, but I have only 1.5.

Hello! Can I replace Glof with malt?

If you put molasses, then sugar is not needed? How much to put?

If you put molasses, then sugar is not needed? How much to put?

If molasses, then sugar is not needed. How much sugar is in the recipe, the same amount of molasses to begin with, and then you can adjust to your taste.

Hello! Can I replace Glof with malt?

Sure you may. It is better if you brew it with a small amount of boiling water, just take this amount into account in the total volume of water. What is your malt? If it is "naturin", then it may not be brewed.

Dry malt. Everything is clear, I'll go try. So far, only baked from ready-made mixtures.

I don’t know what kind of stove you have, but I advise you to remove the spatula after the second kneading so that there are no knocks in the process of raising the dough.

Bread Maker Panasonic SD-2501WTS

And, well, you have a "rye" mode, so don't bother with the shoulder blades.

I read so much information, my head swells. I don't understand if there is a Rye Bread program in my oven, can I bake it? Many people write other baking methods - the Pizza program, proofing (1.5-2 hours), then the Baking 1 hour program.
How best to proceed, advise.

I read so much information, my head swells. I don't understand if there is a Rye Bread program in my oven, can I bake it? Many people write other baking methods - the Pizza program, proofing (1.5-2 hours), then the Baking 1 hour program.
How best to proceed, advise.

If you bake according to a recipe from this topic, then (for lack of a "rye" program in my ovens) I bake on the main one, but after the second batch I take out the scapula. You can immediately bake on rye. Then you will try different ways, compare and choose the best for you.

Thank you.

Excuse me, but what kind of wheat flour? В / С, cenograin or 1st grade? I have all the varieties.

For my taste, it is best with the first grade. Since you are just starting the oven, it is better to start working with cz later, when you gain experience, since with it you need to select the correct water / liquid balance. You can combine 1s with sun. Flour is all better refined, but also less useful. But about flour we have selected topics.

Larissa, I am again to you with questions.

1. Where do you buy a flussigsauer and ro-ze-ko?

2. What is ro-ze-ko?

I liked the bread, I really want to bite.

Nadia, everyone is in the same place - in Orange.

Here, I finished the last piece of this bread and went to write you thanks - this is the most delicious rye bread of all that I have eaten over the past 10 years! Larissa, thank you very much! I'll bake some more tomorrow. It matches perfectly with our smoked bacon.

Spasibo za otziv, Nadejda, ne udivlena, chto on vam pontavilsya, t.k. on maximalno pohoj ns nash, lemingradskiy rjanoi. Izvinite za shrift, pishu s telefoma.

If you bake according to a recipe from this topic, then (for lack of a "rye" program in my ovens) I bake on the main one, but after the second batch I take out the scapula. You can immediately bake on rye. Then you will try different ways, compare and choose the best one for you.

Larissa, and if the oven is not in a bread maker (which I do not have, and therefore I cannot figure out - which is adequate for what) - how many times should the dough be kneaded before the final proofing in the form? And how many minutes do these climbs last? The gingerbread man turned out to be very cute, completely not sticky, it already smells delicious

dopleta, thank you for the recipe! That's what I did:

🔗 🔗

🔗 🔗

This is my eighth bread and first recipe from the forum. The smell is awesome, but I haven't cut it and tasted it yet. I will report back tomorrow.
Baked on the mode for baking rye bread strictly according to the recipe.

dopleta, thank you for the recipe! That's what I did:

Thank Almea I wonder how you taste? And the bread is handsome!

Larissa, and if the oven is not in a bread maker (which I do not have, and therefore I cannot figure out - which is adequate for what) - how many times should the dough be kneaded before the final proofing in the form? And how many minutes do these climbs last? The gingerbread man turned out to be very cute, completely not sticky, it already smells delicious

Anya, sorry, I missed your post in due time. Probably no longer needed the answer? I usually take out the paddle after the first workout.

dopleta, delicious bread! Thank you!
🔗 🔗
I will bake some more. Only the spatula after kneading is really better to take out, it remained in my bread.

[Almea]

dopleta, delicious bread! Thank you!

Thanks for the report, Almea, I am very glad !

Larisa, thank you very much for your bread in the microwave.I discovered a way to proof dough in a microwave oven. This is very convenient for me, since the microwave is built in the oven, and then I bake there. Fast and great results. Perhaps someone has not yet seen (such, for example, as I) this recipe. I didn't have a flüssigsauer, so I don't know how my bread differs from the original, but it turned out to be very successful anyway.

[Lenochka]

Very, very happy Lenochka ! Thanks for your feedback! A flussigsauer can be successfully replaced by any other acidifier.

Yes, I added Extra-R. It's a pity there is nothing to photograph. I never made friends with the bread maker, I only use it for kneading, bake in the oven and was very happy about such a quick proofing method. Unfortunately, I still only came across your recipe the other day. Thanks again.

Please, Lena. But you understand, then you can proof any dough this way? And butter, and for white bread - Have you seen my white one in the microwave?

Yes, Larissa, I did. He's in my plans for tomorrow.

Aaaaaa
Tomorrow I'll try to bake such a piece of bread. Report to me.
Larisochka, thanks for sending here. This is exactly what I need!
I correctly understood that glofa = dry rye malt (how much?) To brew with boiling water from the total amount of liquid, flussigzauer (what a beautiful word!) = 1 dess. l. apple cider vinegar, panifarin = 1 tbsp. l. potato starch. Yes?

[Larissa]

And here is my report:

The bread is delicious, but the roof has sunk slightly. The gingerbread man was normal. What's the matter?
Larissa, thanks for the recipe! I will definitely repeat.

Oh, for some reason I didn't see your question yesterday, but you already understood everything correctly! Malts - 1 with top st. l. I put it. The roof fell? Well, try to reduce the liquid next time. And I often replace part of the water with kefir - I like it! And in general, rye dough is friendly with sour milk. Thank you, dear, for the report!