Sourdough rye bread in a bread maker

This makes sour bread. You can put on crackers

I baked bread, although I adapted it a bit for my bread maker, reduced the recipe by 1/4, and we still don't sell whole-grain rye flour, so I baked only from peeled flour. And I also warmed up the water a little and mixed honey and malt in it. My bread doubles in volume in 2 hours, I bake 1:20. In the end, it turned out delicious, my husband liked it, though the crumb sticks a little to the knife when I cut it.

Judging by the fallen roof and the sticky crumb, you can reduce the amount of water.
Happy baking!

Friends, hello everyone. I am writing for the first time and may not be the right topic, but I'm sure you can easily help me ... I read your messages and salivates from the great photos. I really want to join and cook sourdough rye in a bread maker on my own, but with a minimum of time. Earlier, it was the simplest lg, but there only white turned out. And now the question: can I write an ind program in Bork x500 (there is only one) for fully automatic baking of the above recipe. I want to buy it, but still doubts. Thanks in advance for any good advice. Just in case, later I can lay out a table of possible program settings from this hp (photographed in the store)

Good day everyone! I bake bread from rye flour with rye eternal leaven in the oven. But recently I got the LG HB151JE bread maker from my relatives. She never let me down in baking corn, white, rye-wheat bread with yeast. After reading this Temka, I decided to try to bake sourdough rye bread in it according to this recipe. It turned out that there are too many ingredients for this HP. The dough is not kneaded. It turned out that the maximum baking weight for my bread machine is 750 grams! Next time I'll try to make half a portion.

"Let it 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." but please clarify more about this program, otherwise I do not have such a program (((do I need a program such as dough, pasta or pizza?

Sorry, but what else can you replace: Fermented rye malt?

Try replacing the malt with kvass wort / concentrate. Although now it is not a problem to buy rye malt, it is sold in departments / next to flour, it is packaged, as a rule, in 500-700 g bags.
About the program. I was looking in my bread maker for such a program in which immediately (without waiting) there is a minimum kneading time, since rye dough does not need long kneading, and then proofing with heating. In any HP, you can manually knead the dough on a program such as pasta, dumplings or others for 10-15 minutes, and then turn off the program and let the dough come up. To keep warm (if the room is cold), you can periodically turn on the baking for 10-15 seconds and turn it off.

Thank you so much!!!

[Arka]

ArkaHello, please answer a few questions. I am interested in baking sourdough bread at KP. I've been baking sourdough bread for some time now, and only that! And it seems to be successful. We like it, but I bake in the oven))). Here he himself has already raised the leaven, you feed yourself, everything is clear and understandable, as they say, "under control"! Now the question is about buying HP. I am a little familiar with her from friends, and saw her relatives. I know a little of the program. I read the instructions for the German HP Bomann, for example, where all the programs are laid out every minute. and I see - there is a batch of dough separately (it suits me). There are baked goods, but it only lasts an hour !!! and cannot be increased ... and there is no personal program ... And on your first page of this topic it is written that you carried out the Kneading, left the bread to come up inside the HP ...))) And then turned on the Baking for an hour and a half (!). Tell me, you can put the pastries at your discretion ... or you press the Bake a second time .. or what? May I ask what kind of stove do you have? You can, of course, remove the knives ... But it would still be better to program, remove unnecessary mixes ... I'm in thought ... If you can - answer! I would appreciate that)))

I have a non-programmable HP Panasonic 2501. There it is possible to start baking as a separate mode with a period from 30 minutes to 1.5 hours.
From my point of view (I do not pretend to be the last resort), it is almost impossible to program all the processes for sourdough bread, since the sourdough behaves unstable, and as a result, 20 minutes for proofing may not be enough, or, on the contrary, it will ferment the bread, and it will not work what you expect from HP. Sourdough bread needs supervision, correction of the original plan during fermentation, and programming loses its meaning if you have to reprogram the steps in the process.
If I missed something that interests you, ask, I will try to answer.

Thank you! I totally agree with you about sourdough bread. Exactly! He is in front of our eyes, like a native. I already got my hand in the oven! It turns out delicious. The crust is crunchy. The crumb is tender. But the heat is coming and I would like to sometimes bake in HP. Now I think is it worth giving more money for a programmable option if I do what you do? And how many ... Kneading, and then the dough fits as much as he needs - in the summer in the kitchen and so the heat - and then Baking! The only trouble is that I won't read about which one - everyone has only 1 hour of baking. I'm looking. I am waiting for help. Can someone else have a stove whose baked goods are more than 1 hour old? Option with Panasonic, as yours would suit me - if I find such or similar on sale. Thank you again for your responsiveness!

[Arka]

Arka, I want to bake your bread since yesterday, my HP Panasonic 2501 has settled!))) And now I came to cry - I have no malt! Not yet - LOOKING! I can bake without it! Or give a link to your other sourdough bread! You are welcome!

It doesn't matter, bake without malt, replace it with flour. Although this will not have the characteristic rich "rye" taste, and the bread will be gray.
Malt is included in kvass wort and kvass concentrate in a certain amount. You can indulge before purchasing fermented malt.
You can see the rest of the breads in your profile (click on the profile picture), but I have all rye with malt. Is that waffles without it ...))

[Arka]

Arka, yes, thanks, I'm already looking. I will try. What a rich collection!

[mamusi]

mamusi,
I recently bought two types of malt from Auchan. I don’t know where you live and if you have Auchan.

[$ vetLana]

$ vetLana, the malt has already been acquired. Found a whole department at the fair that sells A LOT for baking. The young lady saleswoman did not know well what she was selling :-) :-) :-), but I didn’t know well HOW MALT LOOKS !!! As a result, I bought "by weight" in a bag a certain crushed powder, dark brown, very aromatic, supposedly rye malt. The consistency is similar to ground coffee. Smells good, shiszu reminded me of the smell of Borodino bread. Here's a purchase. I didn't know if they put it dry ... or HOW ??? THEREFORE I brewed it with boiling water. Chilled and added to bread. She baked bread, very fragrant, dark. This is my "experience" :-) :-) :-).
Tell me, pliiiz, can you put it dry?

[mamusi]

mamusiYou did everything right. On the package of malt it is written 40g of malt, pour 80 ml of boiling water, cool and add to the rest of the ingredients.

[mamusi]

mamusi, you can also put dry

[Arka]

Arka, that's good what you wrote. You just reassured me :-). Otherwise, today I baked bread and sifted the malt right along with the flour, 1 table. spoon, the bread turned out great. So fragrant!

[$ vetLana]

$ vetLanaWell, at least I will know the proportions HOW to brew malt. And I didn't have any package.Packing by weight and no instructions, I did it myself, as I did with chicory before :-) :-) :-).

And you are guided by the recipes. They usually write what to do with malt.
Now I brew malt in custard breads together with a part of rye flour with the amount of water that an easily kneading dough will give, wrap the dishes with multilayer foil and a towel, and leave the tea leaves for a couple of hours.
And I add dry malt to 4 tablespoons per 600 g of flour, depending on the taste you need.

[Arka]

Arka, Dear Nata :-) :-) :-), here came with THANKS! Yesterday I baked your BREAD, it was a success. Delicious! I put only coriander from spices, but not 2 spoons, but one (I was careful))))). The spirit is amazing, I haven't bought caraway yet, and I'm careful with it, I know that my husband is "sensitive" to spices :-) :-) :-), I'm moving slowly. Everyone really liked the bread. I will bake often! And now I can move on to your other breads, try the custard :-).

Natulya, but what about HP, where there is no pastry?

[mamusi]

mamusi, I'm glad that everything worked out and I liked it! Happy loaves!

Ira, and what kind of oven without baking? What are the options?

Thanks for the recipe. I was afraid that it would not jump out of the form, so I put oiled paper in a round one. But I was reinsured in vain, I jumped out of the square easily. I made a double portion and tried it in two versions - an oven and a bread maker. And sprinkled the top according to your advice from another recipe.

And here are the cutters





Very unexpectedly delicious bread.

[Alexei]

I made a double portion and tried it in two versions - an oven and a bread maker.

Alexeithat both handsome men can be seen, but admit - which one tastes better?

both handsome men can be seen, but admit - which one tastes better?

But this I do not recognize. I left one brick for myself, and loaded the other with bread for joy)))

I have a little disaster. Tell me, what could be such a result?

There was not enough time when fermenting the dough.
See in this thread: Defects of bakery products, their causes and remedies.

Vicky, honey, thanks for the support in the topic! Now I rarely have the opportunity to look at HP, I am very grateful to you!

Alexey, welcome! I remember you and your delicious cheesecake
Your bread came out just great! (omit the last option, with whom it does not happen). These cracks on the crust (and some are trying to "treat" them, it's not clear why) drive me crazy and the phantom rye aroma already hits my nose

There was not enough time when fermenting the dough.

Thanks for the hint, indeed, the first time the test took only two hours, and the second attempt fell on a cold snap in the street and in the kitchen. Now, to two hours of standing, I added another one and a half.
The result is wonderful, now I will always bet at 3, 5 hours.

these cracks on the crust (and some are trying to "treat" them, it's not clear why)

I made two options according to your main recipe, a soft dough for a tin bread and a slightly tighter dough for a hearth with dried fruits. Everything turned out well)) and along the cracks it is more convenient for me to be guided by how much the dough has grown in the proofing. And for some reason I associate them with a rustic stove, as if I collected the grain myself and ground it into flour in my mill. The scent is crazy.
But with dried fruits, a miracle happened. He poured them mixed into the dough and kneaded a lot, but in the finished loaf, they managed to take different sides according to the colors like shahmar. I cut it, and I see that in one half there are only prunes, and in the other only dried apricots, mysticism.

[vagsal]

vagsal, oh, what a beautiful bread!

What a beauty with dried fruits! And indeed, miraculously settled down. If you want to do this on purpose, it won't work, but here - on you!
You are not alone in your associations, Alexey, it also seems to me that it is these cracks that give the bread authenticity.

Lj, hs

Good day.
I prepare bread according to your recipe, the leaven is active, I only put 400 gr. peeled flour.
The bread is dense.I just can't achieve airiness and splendor. The bread rises by only 15-20%. Withstood from 2 to 8 hours. I changed the amount of added water. The result is the same.
Tell me what the problem is.

[Edd]

Edd, I am not a very big expert, but it seems to me that the matter is in rye flour, even rye flour does not rise very much with yeast, try adding wheat flour and see if it will rise or not.

Edd, I'm not a very big specialist, but it seems to me that the matter is in rye flour, even rye flour does not rise very much with yeast, try adding wheat flour and see if it will rise or not.

And what proportion do you propose to make?

And what proportion do you propose to make?

There are many recipes for wheat-rye on the forum, try them.

By the way, I didn’t notice. You wrote thick bread, but what kind of bread did you want on pure rye flour?

There are many photographs with porous rye bread here. How is this achieved?

[Edd]

Edd, various additives, adding wheat flour.
But even if you remember before, for a long time they sold pure rye bread, it was so dense. Nowadays you cannot find pure rye in bakeries. Well, at least I don't see one now.
Try to cook wheat-rye and you will see it porous.

Edd, various additives, adding wheat flour.

Are all the photos posted on this topic not prepared according to the recipe? And with additives and with a combination of wheat flour?

Are all the photos posted on this topic not prepared according to the recipe?

In this thread, they share photos of bread of this particular recipe.
With the addition of wheat and c. h. flour - these are already other recipes for rye-wheat bread or wheat-rye.

[Edd]

Edd, upload a photo of bread.
The exact recipe (no experiments) - how much and what was put
What sourdough

I baked this bread and bake it.
Different cultures give different results.
On the sourdough from kombucha it turned out more magnificent, on the eternal - denser. So it was with me and this is just my experience.
Depends on flour, flour moisture.
I made the same bread in a sponge way, that is, I already did an experiment based on this recipe. Didn't add wheat flour! I do not like.

[Edd]

Edd, Now I looked at the pictures in the subject, did not seem to me lush and not raised high. Actress but show a photo of the bread.

There are many photographs with porous rye bread here.

yes, porous, rye, but not airy in any way. Rye bread is always dense.
But the bread baked in tins increased in height by 1.5-2 times exactly.

Good day.
I prepare bread according to your recipe, the leaven is active, I only put 400 gr. peeled flour.
The bread is dense. I just can't achieve airiness and splendor. The bread rises by only 15-20%. Withstood from 2 to 8 hours. I changed the amount of added water. The result is the same.
Tell me what the problem is.

1) What is the age of the leaven, how do you store it and how do you prepare it for mixing? What is the taste of the leaven before kneading the dough?
2) Do you use different flours or do you always use the same flour?
3) What kind of dough do you knead by density? Under what conditions do you ferment it?
4) Where do you bake?
Answer these questions first, we will understand

Thank you all for your participation and support in the topic!

Hi, my bread maker does not have Gluten Free, but Gluten Free is it the same thing?