Sourdough rye bread in a bread maker

Sourdough rye bread in a bread maker

Category: Sourdough bread

Ingredients
Active 100% starter culture on peeled rye flour	A.D. 350 (175: 175)
Peeled rye flour	100 g
Whole-ground rye flour	300 BC
Rye fermented malt	35 g
Salt	2 tsp
Sugar	2 tbsp. l.
Caraway	2 tsp
Coriander	2 tsp
Flax seeds for sprinkling	1.5 tbsp. l.
Water	300 ml
Olive oil	1.5 tbsp. l.

Cooking method

• 1. Knead in a bread maker for 10-15 minutes, if necessary, help with a spatula. The dough is not steep, it looks like a thick and plastic paste.
• 
• 2. There is no need to remove the dough from the forming bucket. Take out the HP mixer by spreading the dough in the middle with a wet spatula, and crush the dough into place.
• 3. Using a wet spatula, smooth the surface of the dough from the sides of the bucket to the center, so that the dome of our future bread is formed. Spray the dome with water.
• 4. Let stand warm until the workpiece doubles. I melt in a bread maker without a spatula on the "Gluten-free" program, after an hour I turn off the program and leave the piece in a closed bread maker to come up. This process took me about 4 hours.
• 5. Before baking, sprinkle the dome with water again and sprinkle with flax seeds. You can make cuts so that the bread, if cracked, then in the given places.
• 
• 6. Bake 1:30.
• 7. Shake the finished bread out of the bucket. You can check the readiness by knocking on the bread, it should sound like empty.
• 8. After baking, grease with vegetable oil and wrap in a large linen towel (or wrap in several). Leave for several hours, or better until the next day, to ripen. In any case, you can only cut the bread completely cooled.
• 
• This aromatic loaf is very easy to prepare and has a distinct rye flavor. It goes well with other foods that have a rich flavor or aroma, such as smoked fish or honey.
• 
• Try it!
• Bon Appetit!

Note

Flour used in recipe for sourdough and dough

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How beautiful, brilliant!

Super!
I would immediately award first place - for simplicity, for the use of HP, for the composition!

Thank you girls!

How beautiful, brilliant!

I learned from Omelka to grease the crust after baking with butter!

Super!
I would immediately award first place - for simplicity, for the use of HP, for the composition!

The recipe is really simple
And the taste of bread only benefits from this, IMHO

[Arka]

Arka
What a wonderful bread! Moreover, from the difficult for bakers - whole-grain rye with sourdough!
And more recently, less than a year ago, I remember your first bread!
Further good luck!

[lana]

Shinelana, thanks for the kind words!
To be honest, I did not feel much difference between baking on peeled and whole grain
Apparently, this is not my merit, but the leaven!

[lana]

Shinelana, thanks for the kind words!
To be honest, I did not feel much difference between baking on peeled and whole grain
Apparently, this is not my merit, but the leaven!

This is true, but the most important thing in such recipes is the liquid-flour ratio, to catch the moment of baking, it seems to me!

In this sense, I like thin dough, so in winter, when the heating season is in full swing, I can add 90% of water to flour, because the flour dries out a lot.
This is not hearth bread that needs to be kept in shape. HP-bucket is a bakery form

I'll stick in my five kopecks - I also like rye dough not cool - bread tastes better!

And Vicki scolded me, I had to edit the name ...

[Arka]

And Vicki scolded me

So I am loving. ...
When the bread is delicious, the name should match.
They said here: how to bake rye in KhP, and even with sourdough ... probably it won't work ...
Came Arka, one - two and everything worked out.
So it is possible in HP, and in sourdough, and whole grain, and all at the same time!
Well done! Keep it up! And I'll go take the plus sign.

Vicki, thank you for the tip! I mean "scolded" - not serious
And I myself don't like it when some irregularity cuts my eyes

Bread is a miracle!
Vika has already written the rest.
I hope you put it to the competition?

Thank MariV

Eh girls! It's a pity we didn't sit at the same table, didn't taste ...

Nishto! We are in absentia.

Hello!
I am a completely newbie of HP, I have PAHASONIK 2502 like everything works out, but I don’t know where to get the malt., But in the recipe there is also sourdough ??? Help me to understand. Thank you.

Hello!
I am a completely newbie of HP, I have PAHASONIK 2502 wrld everything turns out, but I don’t know where to get the malt., But in the recipe there is also sourdough ??? Help me to understand. Thank you.

Your fellow countrymen will help you with malt. And leavening is not as difficult as it might seem. Try reading here everlasting leaven - this is my favorite starter culture!
Or is there another win-win option for beginners - click here semi-finished rye
And here fellow countrymen are waiting for you Moscow
There are many useful topics, including where to buy what. I am sure they will prompt you

🔗

And here is my rye bread made in a Redmond bread maker.
I used hop sourdough instead of yeast. But, apparently, there was not enough liquid, it did not work out very well.

🔗
And here is my rye bread made in a Redmond bread maker.
I used hop sourdough instead of yeast. But, apparently, there was not enough liquid, it did not work out very well.

Perhaps there is really little water, but it's hard to say without the amount of ingredients. And for an even "roof" the dough after kneading can be smoothed with a wet hand, and there will be no bumps.
Good luck with your baking!

Perhaps there is really little water, but it's hard to say without the amount of ingredients. And for an even "roof" the dough after kneading can be smoothed with a wet hand, and there will be no bumps.
Good luck with your baking!

Thank you.
Now I have put "work on errors".
The number of ingredients - according to the book attached to the bread maker:
for 750 g of bread, 3 and 3/4 cups of flour, a teaspoon of salt, two tablespoons of sugar, and then amateur performances went on. The book suggests using 1.5 teaspoons of dry yeast, I instead use half a measuring cup of my starter. Since the leaven is liquid, I pour less water on these half a glass (according to the book - 270 ml, I have about 150 ml).
The result was shown in the last message.
Accordingly, carrying out "work on mistakes", the amount of liquid was brought to 180 ml. Let's see what happens now.

[Arka]

Arka!
I'll ask nonsense now
(although I live in the capitals, but I can’t buy whole-ground rye flour, they don’t sell it nearby, there’s no way to go for it especially with a small child, there’s no one to send, order via the Internet, the delivery conditions are somewhat unsatisfactory)
Can only peeled rye flour be used in this bread?
If yes, then I still have rye bran, do I need to add them?
Thank you in advance.

[Arka]

Arka!
I'll ask nonsense now
(although I live in the capitals, but I can't buy whole-ground rye flour yet, they don't sell it nearby, there is no way to go for it especially with a small child, there is no one to send, order via the Internet, the delivery conditions are somewhat unsatisfactory)
Can only peeled rye flour be used in this bread?
If yes, then I still have rye bran, do I need to add them?
Thank you in advance.

For all questions - YES, you can!
You can see my other recipes through my profile or by following the links:
Rye bread 100% from peeled and seeded flour in KhP
Sourdough rye custard bread (HP)

Thank you.
Now I have put "work on errors".
The number of ingredients - according to the book attached to the bread maker:
for 750 g of bread, 3 and 3/4 cups of flour, a teaspoon of salt, two tablespoons of sugar, and then amateur performances went on. The book suggests using 1.5 teaspoons of dry yeast, I instead use half a measuring cup of my starter. Since the leaven is liquid, I pour less water on these half a glass (according to the book - 270 ml, I have about 150 ml).
The result was shown in the last message.
Accordingly, carrying out "work on mistakes", the amount of liquid was brought to 180 ml. Let's see what happens now.

This time I increased the amount of liquid to 210 ml, but set the timer before starting the program for only half an hour against one and a half the last time.
What happened, see here: 🔗

I just thought ... maybe this is stupidity, but if we are to be consistent, then, giving up yeast, why not give up sugar? There is honey!

In theory, in Russia, honey was always much cheaper than sugar, or rather, sugar and did not know, there was only honey. Is that so? I'll have to try it sometime.

Honey is wonderful! (y) Add of course, but within reasonable limits. There is usually a minimum of sugar in bread, in French, ideally, there should be no sugar at all. Honey is much sweeter than sugar, it is very good in rye bread! I really love honey!

[Arka!]

Arka! I baked my first sourdough rye. I took your recipe as a basis, for which many thanks I don’t know if my bread can be considered 100% rye, because I originally had wheat of spontaneous fermentation from Axiom, fed it twice with rye flour + water, 1: 1? Instead of sugar, I have honey 1 tsp.

Honey is wonderful! (y) Add of course, but within reasonable limits.

I just want to clarify: what are the proportions of replacing sugar with honey? Well, that is, if the recipe says, for example, 2 tablespoons of sugar, then how much honey can it be replaced? Atleast approximately? One spoonful, I suppose? Or not?

[Arka!]

Arka! I baked my first sourdough rye. I took your recipe as a basis, for which many thanks I don’t know if my bread can be considered 100% rye, because I originally had wheat of spontaneous fermentation from Axiom, fed it twice with rye flour + water, 1: 1? Instead of sugar, I have honey 1 tsp.

What a wonderful bread you have baked! And honey instead of sugar in rye just begs!

I just want to clarify: what are the proportions of replacing sugar with honey? Well, that is, if the recipe says, for example, 2 tablespoons of sugar, then how much honey can it be replaced? Atleast approximately? One spoonful, I suppose? Or not?

If you like a slightly sweet taste of bread, then the replacement is 1: 1, otherwise put honey in 2 times less in volume than sugar

🔗
I added liquids, this time 240 ml.

A new experience in the preparation of sourdough rye. It turned out 80%, made one mistake. ((I overdid it with water. Yes, instead of sugar I used honey. The result satisfied me)).
Then I will work on the errors.
I didn't upload the photo - because of the mentioned error, the view is unpresentable, however, it tastes good, as I wanted.

P.S. However, I changed my mind and posted a photo.

Work on bugs:



500 BC

Reduced the amount of liquid to 150 ml. :

Hello Arka !! Can you tell me why my bread crumbles when consumed. I have probably baked it five times according to your recipe. I don’t remember only if it was the first time. Now for the second or third time I notice: it crumbles very much. At first, of course, there was no time for that, maybe that's why I didn't see it.

Hello!
I am a completely newbie of HP, I have PAHASONIK 2502 like everything works out, but I don’t know where to get the malt., But in the recipe there is also sourdough ??? Help me to understand. Thank you.

here I am about the same
and where in Ukraine to buy malt? Thank you

[Tanya]

Tanya , look in the thread for communication with fellow countrymen: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=83.0
There are also online stores - Bread Empire and others ...

I slightly corrected the recipe, maybe someone will come in handy:
🔗 🔗
Due to the lack of free time, for duty at HP, I knead on the "Gluten-free" program before going to bed and leave it overnight (6-8 hours). In the morning, before leaving for work, I turn on "Pastry" and voila. The roof drops a little, but the convenience of this baking mode overrides everything else.
p.s. HP Panasonic SD-2501

Hello Arka !! Can you tell me why my bread crumbles when consumed. I’ve probably baked it five times according to your recipe. I don’t remember only if it was the first time. Now for the second or third time I notice: it crumbles very much. At first, of course, there was no time for that, maybe that's why I didn't see it.

About crumbles read

Nevertheless, I came to the conclusion that it would be better to have a little more water. It rises better that way.
And the fact that the top falls through - well, let it be.

I think the roof collapses solely because of the increased "standing" time, just for the convenience of cooking (woke up and turned it on for baking). If you turn on after 4-6 hours (depends on the temperature), then there will be a "beautiful" roof. It is a pity that CP manufacturers are not focused on consumers who do not use yeast, so we have to get rid of it. And there is not enough free time for such movements ...

Nevertheless, I came to the conclusion that it would be better to have a little more water. It rises better that way.
And the fact that the top falls through - well, let it be.

Something tells me that it is best to work out the baking of rye bread by following the recipe, and when you fill your hand, you can improvise.
What do you say, Farit? Would you like to bake the recipe for a change?

Something tells me that it is best to work out the baking of rye bread by following the recipe, and when you fill your hand, you can improvise.
What do you say, Farit? Would you like to bake the recipe for a change?

I won't say anything. According to the recipe - this is necessary so that all conditions are identical, including the model of the bread machine (as it turned out, this also plays an important role). And this does not always work out.

Farit, I’m honest, put my hand on my heart and I’ll say this ... believe my experience, no matter what kind of stove you have, experience in baking is important, when I looked and immediately understood - the dough is thick or thin, if the bread is on the proofer, I looked - yeah, another 20 minutes and you can bake .. or - well, Christmas trees! stopped, the roof will fall.

Forgive me for the Dummies' questions) Is it possible to look into the oven as the dough rises, because from this it can "fall" or am I wrong? I baked my first bread on "eternal leaven", mixed it on the usual quick program, dropped it and put it on the "French" mode with a delay. He rose of course, but clearly not as much as he could. I wanted to put the bucket in a warm place and watch, but I was afraid that the dough would "fall", so I shove the bucket back into the oven) I have a Panasonic 257, without a window.

I don’t think that the dough will be able to react so quickly to the “drop” in temperature from just looking at it for a short time. Regarding baking rye ... IMHO, in the French mode, rye, wheat will not have time to come up without problems, and with rye, maybe noon time. At least in winter, although, again, if you create warm conditions for proofing the dough for four hours, maybe it will do ... Look how much time your HP spends on proofing? And the "baking" itself should be within 1h10min - 1h30min, because the bread is weighty (~ 1,150 kg).
If, nevertheless, you decide to keep the bucket in a warm place, cover it with either food stretch wrap or towels so that the top does not dry out. But only one thing is not convenient, this procedure requires excessive attention to itself, but if everything is fine with time, then why not.At one time I put a bucket of dough in a plastic bucket with hot water, it helped, but I decided to take the simpler path, which is the post above ...

I don’t think that the dough will be able to react so quickly to the “drop” in temperature from just looking at it for a short time. Regarding baking rye ... IMHO, in the French mode, rye, wheat will not have time to come up without problems, and with rye, maybe noon time. At least in winter, although, again, if you create warm conditions for proofing the dough for four hours, maybe it will do ... Look, how much time does your HP spend on proofing? And the "baking" itself should be within 1h10min - 1h30min, because the bread is weighty (~ 1,150 kg).
If, nevertheless, you decide to keep the bucket in a warm place, cover it with either cling film or towels so that the top does not dry out. But only one thing is not convenient, this procedure requires excessive attention to itself, but if everything is fine with time, then why not. At one time I put a bucket of dough in a plastic bucket with hot water, it helped, but I decided to take the simpler path, which is the post above ...

It's still scary to look in) It's better then really take out the bucket and put it, for example, on a warm floor in the bathroom) Do you leave the dough in the oven at room temperature overnight?

It's still scary to look in) It's better then really take out the bucket and put it, for example, on a warm floor in the bathroom) Do you leave the dough in the oven at room temperature overnight?

yes, the dough is in the switched off HP after kneading and standing for a short time after the "Gluten Free" program ... And you need to look at the kneading process in order to correct the bucket in the corners with a spatula ... I, however, dissolve salt, sugar, etc. in hot water p., pour it into a bucket, throw the mixed eggs, the bucket warms up while I fill it with flour, bran, ground flax seeds and sourdough on top. I don’t bother much about the amount of sourdough, sometimes 200 g and 350 g.

yes, the dough is in the switched off HP after kneading and standing for a short time after the "Gluten Free" program ... And you need to look at the kneading process in order to adjust the bucket in the corners with a spatula ... But, however, I dissolve salt, sugar, etc. in hot water p., pour it into a bucket, throw the mixed eggs, the bucket warms up while I fill it with flour, bran, ground flax seeds and sourdough on top. I don’t bother much about the amount of sourdough, sometimes 200 g and 350 g.

Yeah thanks!

In the process of kneading, I help - that's understandable) I'll try to prove it in the bathroom on a warm floor) Does the cling film block the oxygen supply so that the leaven can work normally?

Yeah thanks!

In the process of kneading, I help - that's understandable) I'll try to prove it in the bathroom on a warm floor) Does the cling film block the oxygen supply so that the leaven can work normally?

Polyvinyl chloride (PVC) stretch film allows products to "breathe" by extending shelf life in the same refrigerator. But if the task is to relieve increased pressure in a closed vessel, then it is better to make holes ...
p.s. if you have a stretch film based on polyethylene (PE), then it doesn't "breathe" badly ...

Thank you, everything turned out great) True, I defended it in the oven, started the gluten-free mode 4 times, and then baked 1.20. Unfortunately, I didn't have time to take a photo) Here's another interesting, but you can also make sourdough bread from whole grain wheat flour?)

Congratulations!!!
You can make sourdough bread from any flour, you just need to sometimes adjust it (flour) with other ingredients ... and not only for taste ...