I am looking for a recipe for rye-wheat bread

[Dear bakers!]

Dear bakers!

If you did not find our esteemed Authors in the list of recipes, rye-wheat bread recipe, which the:
- would like to bake,
- read about him somewhere,
- somewhere they saw such bread,
but, do not know how to bake it, what ingredients are needed for this ???
ASK IN THIS TOPIC !!!
The whole world, with the help of our bakers, will try to find a recipe, help bake the bread you need!
And if you have baked bread according to such a recipe, post it on the forum, in the appropriate section, according to our rules for posting recipes, and let us know in this thread.
Below I will post a table of contents for such recipes.

THE BREAD YOU ARE LOOKING FOR RECIPE (table of contents):

I am looking for a rye bread recipe so that there is as little wheat flour as possible and nothing superfluous, namely: only water, flour, salt, sugar, butter, dry yeast.

I have a 200 g cup, a teaspoon and a tablespoon. Well, a machine for 750 or 900 grams of Binatone BM-1068 bread.

If according to your wishes, then we take the recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, we change wheat flour to rye, a little more water per rye flour and bake in a x / oven on the Rye mode, with one proofing.

But, it is problematic to bake bread on rye flour alone, since it does not have gluten.
Therefore, I recommend that you look at the recipes in the sections:
Rye-wheat yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
Rye yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

Find a simpler recipe to start with and try baking under the supervision of the recipe author, with the advice and help of the recipe author.

Rye bread does not give up immediately, experience is needed!

Good evening.
I'm not sure if the recipe I'm looking for is rye and wheat. The husband asks for bread "as in the store" Stolichny or Rzhanoy. He says that all the others still do not taste like the purchased one, but he likes it, even though I crack ((((I read the ingredients everywhere, and there is no difference in the ingredients, but the taste is completely different. The feeling that they are lying in the composition on the label) And it turns out they have it in a small, small hole and not dry.

[Ksenia]

Ksenia, you need to understand that the taste of store and homemade bread is different, since the raw materials used for this are also different. We are at home, we don't add anything extra to the bread!
And then you bake bread in a x / oven, and this is different from industrial bread, a bakery.

Except you, no one will pick up the taste of bread for you. Take your favorite recipe for wheat-rye or rye-wheat bread on the forum and bring it to a taste that will appeal to your family and husband. Choose the amount of flour, its ratio, make the dough softer or cooler, add malt, or without it, and so on ... don't be afraid to experiment with dough and pastries - you will succeed!

Help me find a recipe for wheat-rye bread. I baked it once, very tasty, but unfortunately I didn't bookmark the recipe. you need to bake in the French mode and the composition includes wheat flour, rye flour, malt, coriander, butter. I remember all dry ingredients are mixed into dry ones, but I don't remember the proportions. I will be very grateful. I searched for 2 hours for all the recipes, but I never found

There are many such recipes on the forum. If this is YEAST bread, then look in the sections:

The simplest bread (according to bread maker models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Wheat-rye yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

Rye-wheat yeast bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

In our city (Grodno) rye bread "Palanga" and "Trakai" are sold. I would like to find a recipe.

In our city (Grodno) rye bread "Palanga" and "Trakai" are sold. I would like to find a recipe.

You can make a request on the Internet, I have not seen such bread on the forum - I don't remember

Bread "Palanga"
1.5 cups rye sourdough
2 tsp sea ​​salt
2 tbsp. l. ground cumin
5 tbsp. l. dark sugar
250 ml warm water
4 cups of unbleached wheat flour
Good luck!

can someone tell me the recipe for "Donskoy bread"? I really want to bake a delicious little black bread in cotton, I've already tried 2 recipes, it's not that ... I'm starting to be afraid to experiment ...

Hello. If anyone has - please share the recipe for Riga sweet and sour bread. In Latvia it is called Saldsskāba maize ("saldskabe maize"). In advance, very grateful for the help.

Hello Bakery !!! HELP TO FIND A RECIPE !!!!!
My husband stuck to me: "Bake this kind of bread that we ate in the restaurant."
The bread was like this: small buns with a thin crust, and the flesh was all leaky and slightly rubbery. They are also sprinkled with seeds or flakes.

I really liked the bread for this recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94522.0 but it is by leaps and bounds, I would like to get the same tasty result with sourdough, but I don’t know how. Help me please.

An interesting question, of course. The sourdough needs to be grown
I recommend that you go to the section on sourdoughs, choose a recipe for sourdough bread, and talk to the author of the recipe there.

Good day!

Does anyone know the recipe for brown buns / breads like in the picture on the left.


This bread is often found and not only in the form of buns. It tastes not like rye (in the sense, not like black bread in a store), but some other ... It seems that it is sometimes called fragrant, but I'm not sure ...

Good day everyone!
I am looking for a recipe for rye bread from my childhood that my grandmother had in the village, but for now, alas ..
In Soviet times, in the villages near Murom, black rye bread, ordinary in shape, like a brick, was brought to shops.
I crawled all over Google, but I didn't even find similar pictures, everything is either paler, or the porosity is different, or with additives.
In terms of porosity, it was like the current gray, coarsely porous, but very dark, with a dark dark chocolate crust.
If a piece is squeezed, it straightened very reluctantly, but not like plasticine, and did not stick to the teeth.
To taste (if you pour a pinch of unfiltered sunflower oil and coarse salt), there was no equal for me!
The oven will most likely be in the oven, but possibly also in the HP Panasonic SD-ZB2502. But you can't find a recipe.
I believe that people who are passionate about baking would also like to taste this ..

[slavka15]

slavka15 Hello! I would advise you to try Lithuanian rye bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=166436.0... It doesn't look so black on the author, but it depends. what kind of malt you use, it was dark for me. You can not add caraway, so as not to violate the authenticity of the taste, although I really like it with cumin. The most important thing is that this bread, unlike other custards, is not sticky at all, porous (I sometimes add another 20 g of water). You can use it as a basis for a recipe, adjusting it to your taste.
Baked in the oven. Success to you!

Hello! I just baked rye-wheat bread, the ratio of wheat to rye flour is 1: 1. the husband is fastidious, he knows the taste of grandmother's village bread, he liked this bread, but he needs the crumb to be even denser, everything else - the taste, appearance, density, he likes. Please tell me how to achieve this higher crumb density? He does not like pure white bread, he says - a roll, rye-wheat bread needs to be changed a little ... is it possible to simply increase the share of rye flour and reduce wheat flour, respectively? the taste will not be affected? he wants to eat more than one loaf of bread, like a store one. to gorge himself at dinner, but a few bites, and says he needs a denser crumb for that.

my recipe is simple - flour, water, salt, sugar, live yeast.

The easiest way to compact the crumb, given your 1x1 flour ratio, is to reduce the amount of water. First, 1-2 tbsp. l., and then look after the fact, it is still necessary to subtract or not. This will make the dough steep.

Just look at the recipes of our users and choose:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

[natashanik]

natashanik, if you want real rye bread, then you need to remove the leaven, for rye flour, you need lactic acid fermentation, yeast is not enough. Rye baking is a very exciting business. Maybe in bread makers this is easier, here I won't tell you, but the old grandfather's, that is, grandmother's way, is with sourdough.

[Admin]

Admin, thanks, I'll try to decrease the amount of water. and immediately a counter question - if I liked the bread recipe, in which the calculation is for 650-700g, then in order to get a kilogram loaf. it is necessary to proportionally change all the components (flour, water, yeast), or not to increase the yeast? salt-sugar is a matter of taste, it's clear here, but flour and water ... probably, based on your advice, in general, flour and water are varied to obtain a denser or friable crumb?

Yesterday I tried a little more rye flour and less wheat, the finished bread turned out to be less, does it rise less on rye? I will read the forum, all the details have probably been discussed a hundred times

selenа, and thank you, sourdough in the near future, I found a recipe "in the spring" until my hands reached it (two kids do not give it), but I want how the time will be. for now, the goal is to get a denser crumb in a rye-wheat bread. and there we will continue to dance

Let's go here Recalculation of the amount of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
And you need to read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

Good day!
Please tell me the recipe for pecked (baked) bread. Sometimes it is also called craft.

for now, the goal is to get a denser crumb in a rye-wheat bread. and there we will continue to dance

IF YOU FIND THIS METHOD - SHARE !!! Reducing the amount of water in the recipe gives a denser crumb, but also drier. And rye-wheat means to be damp.

Good day . I can offer a bread recipe for x / p Panasonic, but slightly modified by me. Everything is in grams. 2.5 tsp yeast. 4 tbsp. l. rye malt. 80 g boiling water (for steaming malt), 225 g. wheat flour, 325 gr. rye flour, 30 grams of gluten (gluten), 2 tbsp. l. sugar, 2 tbsp. l grows. oil, 350 grams of water. And now the very procedure for bookmarking products. 4 tbsp. l. pour malt into 80 gr. boiling water, stir. Pour yeast on top of the bottom of the bowl with flour and rye and wheat and gluten (be sure to sift), then salt, sugar, butter, cold. Mix water with steamed malt and pour into a bowl. All. I have a special rye bread program - 3.5 hours. Before I bought gluten, the bread was not bad, but after I tried it with it, it surpassed all my dreams. Bread is a tall porous bun up to the very top of the bowl. So good luck. I would be glad if I help you.

Good evening! I met such bread on sale here - a triangular shape, apparently rye-wheat and a lot of sunflower seeds inside (brought from Belarus). (I can't insert a photo).

I liked it very much and wanted to cook it myself.
The search somehow did not give anything - perhaps it was not looking correctly. Please tell me a link to the recipe.
Thank you very much in advance!

The search somehow did not give anything - perhaps it was not looking correctly. Please tell me a link to the recipe.

Look in the section on author's bread recipes, perhaps by the photo and by the composition of the ingredients you can choose the right bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

a lot of sunflower seeds inside

try this one, I do everything according to the recipe and I also add seeds, partly to the point, partly to whole ... we really like this bread, I just got hooked on it ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398502.0

[Admin, Helen3097]

Admin, Helen3097


Thank you very much, I'll take a look!

I'm a beginner baker, I'm just learning, so tell me, can I use lactic sourdough in recipes where rye sourdough is indicated?

Can!
We have a special section on ferments https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 with questions and answers

Hello, please tell me where can I find the recipe for Darninsky beer bread?

Take this recipe
Darnitsa bread in a bread maker (by fugaska) (Lola)

and replace the water with 100% beer or with water in the correct proportion.

Only this is not a classic Darnitsky bread - this is an improvisation on a theme

Good day! I will ask experienced bakers. As a child, my grandmother had her own bakery in the village. From the bakery, bread in a trailer was driven along rails to the store. What kind of bread was that! Black, with a spongy moist, slightly sticky, "rubbery" crumb, noticeably sour, with a breathtaking smell and a crispy brown crust. You could sell your soul for a hot chump of butter and salt. But my grandmother did not like this bread - she said that it was rough and sour, on the contrary, she always waited for "Stolichny" from the city. Many years have passed, but I really want to try similar bread. I don't find anything like it in stores now - and even then it was just like this only in this village bakery. What recipes should I look at?

There are enough rye breads on the site, with different combinations of rye and wheat flour.
See the Yeast and Sourdough Bread sections.

In any case, you will have to choose a bread recipe to suit your taste and smell, with your favorite additions of herbs and spices - there is no perfect recipe
And rye bread is difficult to bake, this must be taken into account

The most delicious bread (grandmother's) will turn out with sourdough and when baked in the oven. Look at our original recipes and choose for yourself.

Good luck!

[Beard]

Beard, Olya, look at the forum. There are many recipes.

And rye bread is difficult to bake, this must be taken into account

It really is!

[Admin]

Admin, Anatolyevna, Thank you!

Hello. Help me figure out the composition of the bread. Once I bought bread at a bakery called "Homeless yeast-free". Semi-finished bread, baked right there in the oven for 10 minutes. BUT TASTE !!! Immediately fell in love with him! I have never tasted such delicious food anywhere! It is dark in color, dense and finely porous, and very aromatic due to the kvass wort. I looked at the composition: rye flour, wheat flour, water, fermented rye malt, potato flakes, kvass wort concentrate, sea salt, honey, vegetable oil. (The order could get confused at the end). And that's all. BUT! What is yeast in this recipe? I have just started baking homemade bread recently, and I do not consider myself to be an expert in baking. But I understand perfectly well that bread with such a composition will not rise. Maybe someone will explain how to bake bread with such ingredients. I would be grateful for the recipe.

What is yeast in this recipe?

In your words, the bread is baked on site in just 10 minutes. I think it's just a "waste of time" while watching the baking process. Bread can be baked for about, at least 25-30 minutes and if a small loaf.
Bread made from special flour mixture.
Such a mixture may contain leavening agents that act as yeast, so bread is baked without proofing, and immediately after kneading is put into the oven.
This is a simple yeast-free bread on baking powder. Such bread will not last long and stay fresh, and it is better to bake it in small buns.

Open our recipes on the forum and select them for yourself

Good day! I am looking for a bread recipe similar to the one that makes the Eesti Pagar plant, we call it "Tallinn", in Estonian simply must vormileib, that is, "black mold". Custard, with a very dark, soft and loose crumb. Contents on the package: rye flour, water, wheat flour, sugar 5.5%, malt extract, rye flour malt, salt 1.1%, yeast, gluten.

Hello. I have whole grain wheat and rye flour. But in comparison with those purchased earlier, this is a fairly coarse grinding. And to bake something out of it in a pure form, well, it just doesn't work out - the output is just bricks (((. I add 20-25% to the recipe for ordinary flour. I would very much like to find a recipe for rye bread with coarse whole grain flour. grateful for the help Peku at HB Panas 2512.

You can grind coarse flour smaller in a mill or in a coffee grinder.

It is difficult to understand what defects are in question without seeing the bread recipe and its photos, including the crumb.
ZH flour takes more liquid than ordinary wheat flour.

Take a look here to get started Whole grain flour gingerbread man. Master Class

The bricks indicate that the flour-liquid balance is imbalanced.

Thanks for the advice, I read it. It seems to me that a long soaking-proofing is needed for the flour to swell, 4-5 hours of HB program is not enough.

I am looking for a recipe for rye bread from my childhood that my grandmother had in the village, but for now, alas ..
In Soviet times, in the villages near Murom, black rye bread was brought into stores, as ordinary in shape as a brick.
I crawled all over Google, but I didn't even find similar pictures, everything is either paler, or the porosity is different, or with additives.
In terms of porosity, it was like the current gray, coarsely porous, but very dark, with a dark dark chocolate crust.
If you squeeze a piece, it straightened very reluctantly, but not like plasticine, and did not stick to your teeth.
To taste (if you pour a pinch of unfiltered sunflower oil and coarse salt) there was no equal for me and no one!

I join 100%! Exactly the same was always bought during my childhood in the Tula region. You described it very correctly. I will also add the aroma that was heard for several blocks around the store where this bread was delivered. And one more thing: if you rub this dark crust a little with garlic, then you simply cannot describe in words.
Also looking for. I didn't see anything either. And so you want ...

Good day everyone!
I am looking for a recipe for rye bread from my childhood that my grandmother had in the village, but for now, alas ..

Does this recipe suit you? https://Mcooker-enn.tomathouse.com/in...om_smf&topic=539461.0 This is my favorite bread
It is impossible to make rye bread without sourdough. You must first make the leaven.

Hello. Help me figure out the composition of the bread. Once I bought bread at a bakery called "Homeless yeast-free".

They are deceiving. There is no such thing as yeast-free bread. Such bread is made with leaven. Some people call such bread without yeast. but this is not the case, since the starter is wild yeast and lactic acid bacteria. Starter culture can be removed in 4 days from flour and water

Hello. I have whole grain wheat and rye flour. But in comparison with those purchased earlier, this is a fairly coarse grinding. And to bake something out of it in a pure form, well, it just doesn't work out - the output is just bricks (((. I add 20-25% to the recipe for ordinary flour. I would very much like to find a recipe for rye bread with coarse whole grain flour. grateful for the help Peku at HB Panas 2512.

Whole grain flour is gluten free and should be dense. Try a mix of first grade flour and whole grain. UP TO 50% Whole Grain Add and Make Good Bread

I'm a beginner baker, I'm just learning, so tell me, can I use lactic sourdough in recipes where rye sourdough is indicated?
only if yeast is added. And depending on what kind of leaven you have, it is for bread or for fermenting milk7 There are special leavens for bread that contain pure cultures of lactic acid bacteria. These are just the ones used in bread together with yeast.
In principle, rye sourdough is removed in 4 days. eats a faster version in 2 days, search the internet for "front-line sourdough"

Whole wheat flour is gluten free and should be dense. Try mixing first grade flour and whole grain. UP TO 50% Whole Grain Add and Make Good Bread

Well, that's your lie) Whole grain flour (pure wheat, spelled, wheat-rye) makes excellent bread, porous and tasty. I really love this mix of wheat flour and often bake bread
True, his color is gray, but this is already flour gives such a shade