Moscow style rye bread in a bread machine

Moscow style rye bread in a bread machine

Category: Yeast bread

Ingredients
Peeled rye flour	2 cups
Wallpaper wheat flour	1.5 cups
Water	250 ml
Salt	1.5 tsp
Honey	1 tbsp. l.
Yeast	2.5 tsp
Malts + 50 g boiling water	3 tbsp. l.
Cumin (in my case, cumin)	1 tsp

Cooking method

• We load all the ingredients into the bread maker's bucket (according to the instructions) and put them in the "rye bread" mode.

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[Lola]

Lola, I bought dry rye kvass instead of malt (composition: rye flour grits, rye malt), do you think it is possible to replace pure malt with this mixture in this recipe? I really want to bake bread according to this recipe, but there is no malt. I also think it would not be superfluous to add a reactive kefir starter culture to the vessel, at least a couple of spoons.

The cat can safely replace the malt with dry kvass, I always do this and the bread gets very fragrant and tasty. Like you, I'm too lazy to go to the All-Russian Exhibition Center.

[tanya1962]

tanya1962, thank you thank you thank you !!!!!!! And then I'm already all worn out to pour or not to pour. Should it be brewed in the same way as malt?

Personally, I do not brew anything, I put anything directly into the liquid.

And on what program can you bake this bread in Panasonic254? I liked the bread, I praised my mother, but she does not have a rye bread program. Can someone tell me.

[structure:]

Moscow style rye bread.
structure:

- 1 tsp cumin (in my case, cumin)

Lola, please, do not pretend for being boring, just as a clarification for those who may confuse cumin and cumin (I am writing because I myself confused names that sound similar in time and almost cooked pilaf with anise))

Cumin and cumin are completely different things, they have only the last 3 letters in common, they DO NOT replace each other.

Caraway (Carum carvi L.) - popularly wild anise
Cumin (Cuminum cyminum L.) - among the people of Zira, we are familiar mainly from the pilaf

So what is preferable in this recipe? I understand that, after all, cumin?
And yet, I have a feeling that something is missing in this recipe ... Maybe sourness, maybe vegetable oil ... And liquid, in my opinion, is not enough.
Remind me pliiiz, is wallpaper flour dark or light? Otherwise, we don't use such terms ...
If, according to the logic of things, dark wheat flour is needed, then I was not mistaken in putting in whole wheat flour. But a very heavy batch is going on ... I had to add a lot of water ...

So what is preferable in this recipe? I understand that, after all, cumin?

I think cumin.
it is traditionally added to rye bread.

[Rustic stove]

Rustic stove, you are absolutely right, cumin, and indeed, it is called zira differently, but it is also called Indian cumin and it:

KUMIN (zira) has a stronger and more pleasant aroma than the well-known cumin. The range of culinary uses is very wide - from fried potatoes and stuffed peppers to mashed berries and fruit preserves. It is rich in essential oils, protein, calcium, resinous substances and sugar. Cleans the respiratory organs, removes toxins from the body, stimulates the nervous system, gives a feeling of lightness and relaxedness.

So if you add cumin instead of caraway to the bread, you just get a more aromatic bread with a slight sweet touch. At this point, what is called a matter of taste. My family members prefer cumin in baked goods rather than cumin. Good luck with your experiments!

Also, I have a feeling that this recipe is missing something ...Maybe sourness, or maybe vegetable oil ...

And you try to add Agram, here he just gives sourness in my opinion. And it turns out even more sour if Extra-R is put, the taste is absolutely like that of store-bought rye bread (though I don't like this, for me and with Agram it is sour ...)

And you try to add Agram, here he just gives sourness in my opinion. And it turns out even more sour if Extra-R is put, the taste is absolutely like that of store-bought rye bread (though I don't like this, for me and with Agram it is sour ...)

Forgive me, I do not know what kind of animals such "Agram" and "Extra-R" are. We do not sell this in Israel. Moreover, the bread turned out to be generally strange ... It did not rise. If we say he's good ... Hmm .. Well, maybe for hammering in nails ...

Sorry ... Just here on the forum they are actively discussing dry sourdoughs for rye bread and where they can be bought in different regions ... In general, Agram and Extra-R are sourdoughs.
And for sourness, you can still add old kefir, I baked Darnitsky for my husband, he loves sour. True, on kefir my loaf was generally low, the second time I had to add gluten (panifarin)

I put in a couple of tablespoons of dark balsamic vinegar. And molasses instead of sugar (honey). But the problem is different: the dark whole wheat flour, which I put in (well, we don't have such a concept: wallpaper flour, I decided that I would replace it with whole flour) ... Well, in general, despite the whole two teaspoons of yeast, bread is not rose at all. As a result, the bread turned out to be low, too dense, clogged and my family did not like it ...
In general, I no longer bake this bread ...

[Bread "Zavarnoy"]

and I, according to approximately the same recipe (but from the basic instructions), have already made bread several times and I really liked it, and my family members eat it with pleasure:

Bread "Zavarnoy" rye bread mode (3.5 hours)

Dry yeast 2 tsp
Wheat flour 225 g
Rye flour 325 g
Salt 1 1⁄2 tsp
Vegetable
oil 2 tbsp. l.
Rye malt 4 tbsp l. (40 g)
Boiling water for
malt 80 ml
Honey 2 tbsp. l.
Coriander 1 tsp
Water 330 ml
Note: Pour boiling water over the malt,
mix well, cool and
add to the rest of the ingredients.

on my own I will add that I mix coriander with caraway seeds in equal proportions, and if there is time and effort, I lightly fry these seeds in a frying pan without fat, but just to give them a slightly tanned color and a softer aroma.
and by the way, I also take SAF-kvass instead of malt

Yelenushka, are you not increasing the amount of kvass?

[Bread "Zavarnoy"]

Bread "Zavarnoy" rye bread mode (3.5 hours)

Elenushka, I join!
I have this basic recipe for rye, I have never had any misfires, although I cook without coriander (due to personal preferences).

Elenushka, I join!
I have this basic recipe for rye, I have never had any misfires, although I cook without coriander (due to personal preferences).

Well, I also don't use coriander very much, but fried and with caraway it tastes much softer, by the way, fried caraway is also not so sharp ... and in two they give a wonderful aroma, by the way I met an instant drink here


Ingredients: rye, barley, chicory. The drink is made from freshly roasted cereals and chicory

so I add it another tablespoon for beauty

Yesterday I baked this bread accidentally turned off the electricity: red: I remembered an hour later, and there was a bun. The rye mode was upset and turned on again. Then I realized I had to turn on the baking mode, but it was too late And the bread turned out even better than all the previous ones! Lush and spongy! Now we are wondering how to bake the next one so that it turns out the same?

[lemur]

lemur, sorry, which of the two recipes did you bake? Otherwise, at first I tried again, and again the result was disgusting ...

I baked according to the very first recipe, only put less honey and instead of malt, dry kvass.

Well, I’m on it too ... Strange ... Even though you can hammer in nails with this bread and the bun is not kneaded, you have to add water.
At first I thought that the problem is in the yeast, but other bread with the same yeast turns out fine. The first time, instead of wallpaper flour, I put whole wheat flour, the second time I mixed whole and bread flour in half. The result is the same ...
How long did it take for a full cycle? In my HP, the longest is 3 hours 50 minutes. Maybe this is not enough?

I baked with ordinary wheat -200g and rye-250g, maybe that's why the bun was soft. And my rye regime is 3h 30m. Today I will try the diet regimen.

Many thanks to: Elena, Celestine, Fugaska, Elena Bo, Admin, Lola and everyone !!!!!
Finally we got real black bread. The way he wanted.
Light, tall (almost 15 cm in height), naturally dark (no coffee, cocoa and tea), with sourness, a characteristic smell of Darnitsa bread (no milk smell), crispy crust, no "tamagotchi" in the form of sourdough, in the complete absence of agram, extra-R and panifarin.
The wife is happy.

It is based on the recipe from answer # 21 of this topic.
Replaced: rye malt for dry kvass, honey for sugar.
Coriander with caraway seeds excluded.
Added: 1/2 tsp. citric acid, 1 tbsp. l. wheat sprouts (did not brew, I had to add 1 tbsp. l. water).
The batch was done in the first 15 minutes of the "pizza" mode, twice. It turned out to be a continuous batch of 30 minutes, with heating. Then I turned on the rye bread program. He went up to the edge of the bucket.

In the next. once before baking, I will trim the dome and grease with oil.

The batch was done in the first 15 minutes of the "pizza" mode, twice. It turned out to be a continuous batch of 30 minutes, with heating. Then I turned on the rye bread program. He went up to the edge of the bucket.

Uncle Sam, congratulations on your success!
please explain why you did such a batch, why did you find the batch from the "Rye" program not enough?
It turns out that you had 30 kneading on pizza, then an hour to equalize the temperatures (in this case, this hour was on the rise), then again kneading on rye, and then the main rise and baking?

At the very beginning of the post, I thanked everyone (excuse me, I forgot) who, directly or indirectly, led me to create such a bread. And then at home there was a stupid situation: HP works only for me, and my wife buys black bread in the store.

Chernyazhka is a special bread. In it, the processes are more intense than in white. IMHO: every yeast cell needs to get to know every bite of food; enzymes of malt (millet sprouts) must mix strongly with carbohydrates of rye and wheat.
At Admin I found the phrase "and we knead the dough for a long time (for black bread)".
Alain (it seems) had information about the relatively high temperature of the rye dough approach. On the website, someone wrote that it is more sensitive to drafts and opening the lid. And we had -40 with the wind on the street that day. Admin wrote about the need for an acidic pH for a good rye dough. For reasons of smell, kefir sourdough and vinegar did not fit, citric acid is the very thing.
When I brewed dry kvass extract (instead of malt), I immediately sprinkled it with flour so that it would not cool down in vain.
I started the "pizza" mode - heating and INTENSIVE mixing began. For about 15 minutes, when the batch was turned off, I stopped the oven and started the "pizza" again. For another 15 minutes I turned on "rye bread". By the end of 2 "pizza" cycles, the dough was kneaded perfectly (almost did not help him with a wooden spatula) - at the bottom there is a beautiful smudge, and on it is a semicircular sticky bun. The smell was pure alcohol. Before baking, rose high. And the "extra" rise and draft did not hurt. There was a reserve of lifting height. It was possible to process the top so that it was not flat, but shiny.
The purely rye program did not give me such a result (I tried it several times with rye-kefir sourdough). It turned out to be a low dense brick. Delicious, but with a slight milky smell.

So, everything worked out!
I'll try another half loaf. And let's say goodbye to bakeries.

"I'll try another half loaf. And we'll say goodbye to bakeries."

Congratulations from the bottom of my heart

I’m thinking that Uncle Sam began to go on the air less often, but there it turns out that an underground bakery works, bakery experiments are being carried out!

With good luck!

"Below is a beautiful blotter, and on it is a semicircular sticky bun."

As soon as the rye bun is not called!

[Uncle Sam]

I have just embodied the result of joint creativity of the participants of this topic. I once made this recipe (answer # 21) and it didn't work out very well. Now I took advantage of the tips, thanks separately Uncle Sam for the idea of ​​a double batch. I used the "dumplings" mode twice with an interval of 15 minutes, then "rye". I added a ground mixture of cumin on my own (thanks Lola) and coriander, a handful of raisins and dry kvass were brewed immediately in a bucket to the state of a thick gruel. As a result, it turned out:
4 tbsp dry kvass brewed with boiling water, rye flour 350 g, yeast 2 tsp, 200 g wheat flour, 1.5 tsp salt, 2 tbsp brown sugar, 2 tbsp. l of oil, 360 ml of water. Raisins and spices added before the "rye" mode. The gingerbread man turned out to be very correct, nothing needed to be corrected before baking.

The first black bread began to stale. It's time to make a new one. And the weather outside is completely non-flying for pigeons. Upbringing is sickening to throw away bread.
I cut the drying little black woman into cubes, poured it with boiling water, and in the KhP for stirring (5 minutes "pizza"). It turned out to be a thick porridge.
Added to it almost half the dose from the first recipe. He left the original amount: yeast (this still needs to be raised), malt (I wanted darker bread), citric acid (there was a request - a little sour), and vegetable oil (so that it was softer and not so quickly stale). He poured water gradually. Kneading as usual, "tu pitsa".
After all the kneading, we got an eerie-looking chacha, without a hint of a bun.
The bread in the oven looked better, the dome did not settle.
While it was hot, it seemed that the inside was completely damp. Has cooled down, has become better than the first option.

I cut the drying little black woman into cubes, poured it with boiling water, and in the KhP for stirring (5 minutes "pizza"). It turned out to be a thick porridge.
Added to it almost half the dose from the first recipe. He left the original amount: yeast (this still needs to be raised), malt (I wanted darker bread), citric acid (there was a request - a little sour), and vegetable oil (so that it was softer and not so quickly stale). He poured water gradually. Kneading as usual, "tu pitsa".
After all the kneading, we got an eerie-looking chacha, without a hint of a bun.
The bread in the oven looked better, the dome did not settle.
While it was hot, it seemed that the inside was completely damp. Has cooled down, has become better than the first option.

Ndda, I haven't seen such a tutt before, I came up with a completely waste-free production. yes, the sourdough also came out unexpectedly
+1 for resourcefulness

At the bakery, this is what they do ... a friend told me (as a student, she had an internship at one of the Kiev factories) unrealized bread goes back to the bakery ... there it is soaked and ground and this mass is added to the batch ... in store bread sometimes it is necessary to see such small dense lumps ... so this is the bread that went "on the second round"

today I finally baked the bread for which I bought HP
Dark, heavy, porous, with good architectonics, does not stick together into a lump when cut, with a barely noticeable acidity and a very bready Russian aroma. The recipe has long been noticed on the forum, but was able to implement it only yesterday.
yeast 1.5 tsp
rye flour 0260 g
wheat flour 300 g
agram 2p
panifarin 5 tsp
salt 1.5 tsp
sugar 1.5 tbsp
rye malt 3 tablespoons
water 400 g
olive oil 3 tbsp

"I cut the drying little girl into cubes, poured it with boiling water, and in the HP for stirring (5 minutes" pizza "). It turned out to be a thick porridge."

Uncle Sam, that's how you got the sourdough!

"I cut the drying little girl into cubes, poured it with boiling water, and in the HP for stirring (5 minutes" pizza "). It turned out to be a thick porridge."

Uncle Sam, that's how you got the sourdough!

Admin, but in my opinion, this is not a leaven, but rather a brew
After all, leaven is something that is leavened and fermented.

Uncle Sam, I am delighted with your stories about rye bread!

Yes, I would say that here is 2 in 1, and yeast and tea leaves and something else there ...

If this ground mass is left for a while, it will ferment, there is enough of everything from the past life in it - flour, sugar, salt, etc., just give it a little life - which is what Uncle Sam did!

Now think about whether yeast perishes in ready-made bread or live, what a strong nutrient medium the blackie has.

I remember how my father made homemade kvass and mash (together with my grandfather). They brewed black bread crusts and black crackers with boiling water (they roasted them in the oven almost until black), kneaded all this (did not stir with a spoon) well with their hands, and added a drop of yeast to a large clay jar of a bucket for 3-4. And this whole porridge wandered, and how it still wandered, with a head of foam and the smell of mash.

In general, we never succeeded in kvass. He simply did not have time to ripen and get ready.
At some stage, the grandmother began to notice the inappropriate behavior of men and the inhibition of speech, quickly found a jar in the shed by the smell, but ... unfortunately it was already almost empty. Of course there was a lot of noise!
My father was a bakery engineer by education, he knew a lot about these matters.

My bread did not work out ... I didn’t come up at all ...

A question for Uncle Sam and, of course, all the other gurus. And why not run this recipe twice on an interrupted "Pizza", but put it on "Pizza" until the end: there are just two batches with heating for 15 minutes, and between them there are a short 10 minutes on the rise? Just for reasons of ergonomics - since our Panasonic did not think of such a mode correction.

And the second question: what is the difference (and is there) in the batch on "Pizza" and on "Dumplings"? Because if there is no difference, then it is more convenient to start "Pelmeni" twice than "Pizza", since the last one must be interrupted, and the first one will be "fury" to the end. Or is there no heating?

Thank you!

And the second question: what is the difference (and is there) in the batch on "Pizza" and on "Dumplings"? Because if there is no difference, then it is more convenient to start "Pelmeni" twice than "Pizza", since the last one must be interrupted, and the first one will be "fury" to the end. Or is there no heating?

Pizza - yeast dough, rising program. Dumplings - "stupid" batch.

A question for Uncle Sam and, of course, all the other gurus. And why not run this recipe twice on an interrupted "Pizza", but put it on "Pizza" until the end: there are just two batches with heating for 15 minutes, and between them there are a short 10 minutes on the rise? Just for reasons of ergonomics - since our Panasonic did not think of such a mode correction.

And the second question: what is the difference (and is there) in the batch on "Pizza" and on "Dumplings"? Because if there is no difference, then it is more convenient to start "Pelmeni" twice than "Pizza", since the last one must be interrupted, and the first one will be "fury" to the end. Or is there no heating?

You can do everything that leads to the desired result!

Having just tried several options for black bread, I reread the forum again.

Found some valuable thoughts:
1. rye (partially or completely) dough requires a longer kneading. "stupidly interfere"
(from)
2.rye dough requires a higher (than wheat) rising temperature
3. It is better to upset rye dough 1 time.

The cycle "dumplings dough" runs without heating.
It seemed to me that the second batch in the "pizza" cycle is more like the first draft. And the beginning of kneading on the program "rye bread" - 2 draft.
In principle, it is possible on one pizza cycle.

Uncle Sam! Thanks for the info! From my own, so far little experience of communicating with a bread machine, and baking "nigella", I also realized that a second batch is needed. Moreover, a long power outage helped me get to this point, when after the first batch the light went out for 4 hours. I was worried that the bread would be lost, but the poor bread maker, after turning on the light, started the process anew - that's what happened - more kneading and settling. The bread turned out great!
Now I'm going to put on the black bread and make an additional batch.
In general, I would like to know the characteristics of the modes. Westernizers underestimate Russian ingenuity and Russian intellect. Maybe there are characteristics of the modes on the Panasonic website (I have a Panasonic 255)? We must try to come in.
Success to everyone!

And do you need wheat wallpaper, or will high-quality also go?
And about honey, which is better to put in bread - solid bright yellow or liquid dark (buckwheat)?

Aisha-jee if there is no wallpaper flour, then of course you can replace it with premium, and I put honey in buckwheat rye bread

By the end of 2 "pizza" cycles, the dough was kneaded perfectly (almost did not help him with a wooden spatula) - at the bottom there is a beautiful smudge, and on it is a semicircular sticky bun.

and what kind of bastard is downstairs? I just got a kolobok ... is it wrong or what?

Elenochka see the topic BAKERY WORK IN PHOTOS WHEAT AND RYE BREAD.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1795.0
there you can see very clearly what kind of smear is obtained from below in a rye bun, and in general a rye bun differs from a wheat bun, you will just see this in the topic that I gave above.

Baked !!!!!!!!!! Thanks to all the bakers for the ideas! ) The bread is amazing, both in taste and in smell. True, the top fell, although the bread rose well, magnificently. But this does not spoil it at all)

Now, instead of 25 g of wheat and 25 g of rye, I added 50 g of a mixture for baking Borodino bread, a little more dark agram and a generous portion of caraway and oregano. A wonderful loaf came out, fragrant and tasty)

I carefully read the whole topic.
So far, I make bread from a ready-made mixture, since I found about replacing malt with kvass only today.
Mixture Pudoff - "Borodinsky".
The first time I did it in two modes
First, on the "main" as in the recipe on the pack it is written. Then, after much deliberation, I got scared and judging that the engineers at Panasonic are not fools (since they made a special mode), I turned off the "main" and turned on the "rye".
The bread turned out to be as tall as the "egg" one, as tender and porous.
After that I made "Fitness Bread".
It turned out to be a dense, low brick - delicious of course - but I liked Borodinsky's version more!
The pugs helped to "finish" the fitness bread - he impressed them so much that they managed to pull 90 cm high bread wrapped in a towel from the tabletop !!!!!
If it had not been for the quarrel in the process of the carve-up, it would not have been clear where he had gone.

After that I repeatedly tried to get through to the Khlebdom, no answer was given.
I rushed to Auchan and bought 17 packs of Borodino bread. Fitness did not take. Solemnly put on the "normal" mode - as in the recipe
And ........ got a dense brick at the exit
I thought about it and went to study the forum.
I remembered that I sifted about 30% of the mixture.
Now -
1) sifted the whole mixture
a) reduced the water by 10-20 ml
2) put on pizza mode - it's good that I read the topic to the end - otherwise I planned 2 times "pizza" - that is, twice for 45 minutes
3) after the end of "Pizza" (single) I plan to put on "rye"
But there the baking is according to the "ABC book" -1 hour-ton. That is, 60 minutes, not 70.
It's enough!?!?
There were no complaints about baking for the first time.
In principle, as far as I understand, abroad they are not strong in black bread.
Therefore, it turns out that way.
I would be glad to have some clever baking advice.
At the moment, there are 19 minutes left until the end of the "pizza"
Gingerbread man smooth smooth
The stove conscientiously spanks him.
If interested, I can take a picture of what happens after the "pizza" mode
Well, I will definitely capture what will turn out in total.
The mood is like the first time
It's scary that it won't work again
White breads - amazing
Buttercake from Elena Boon Hurray
Cupcake by ABC Option 1 - too
But here - where I did not expect a catch at all -

News from the "fields"
Added 10 ml of water and raisins (I like when there is a lot of it)
Currently stands on REST.
Climbed slightly above the middle of the bucket
I took a photo of a kolobok after the "Pizza" regime
We are waiting!

I carefully read the whole topic.
So far, I make bread from a ready-made mixture, since I found about replacing malt with kvass only today.
.....

I found a place where I freely bought malt, both light and dark several times already, a diamart store. 🔗 and 🔗 but actually, I take honey there for my husband, the honey-eater they seem to have and there are probably ordinary shops there too ...

Thank you. Nice bread.