Rye bread "Without nothing" (oven, bread maker, slow cooker)

[HP]

Rye bread "Without nothing" (oven, bread maker, slow cooker)

Category: Yeast bread

Ingredients
Yeast	2 tsp
Rzh. peeled flour	400 g
Millet. flour	100 g
Semolina	50 g
Salt	1.75 tsp
Sugar brown	1 tbsp. l.
Rast. oil	2 tbsp. l.
Apple cider vinegar	1 tsp
Water (for baking in the oven)	420 ml

Cooking method

• When baking this bread in HP water 380-400 ml (i.e. reduce by 20-40 ml).
• Knead on Pizza: knead 15 minutes + knead 10 minutes + total proofing 2-2.5 hours. Oven 220 degrees - 20 min. + 35 min. by 190. The temperature probe determined the temperature of 95 degrees, took it out, froze it on the grate under the towel.
• PS It is convenient to make cuts on the formed bread with a safety razor blade.
• And here's mine: Without nothing in the stove...
• 
• 
• Here, before baking, I made cuts on the roof and smeared it with yolk
• 
• 
• And in a slow cooker (50 minutes on one side and 20 minutes on the other)
• 
• 

Note

My husband got me ... Now he is sweet, then he does not like malt, then he does not like seasonings, then the color is not the same ... In short, I baked at the request of the client ...
The husband said: "You can, when you want ..."
The taste is similar to the purchased Darnitsky.
When baking rye breads, do not add water (liquid) to the dough as much as specified in the recipe. In this recipe, I immediately pour 380 ml into a bucket, and I have 20 ml in a glass at the ready, just in case. There is a bag of rye flour nearby. When the kneading takes place, I, by the state of the kolobok, figure out what exactly he wants ... Water, if necessary, should be added a little bit, guided by the kolobok. The flour is different for everyone, and the humidity, accordingly, is also different. If I add something to the kolobok, then for the time of kneading I cover the bucket on top of lying with a plastic bag (someone covers it with a towel, well, I’m a bag, I don’t mind throwing it away ...)

1. Knead the dough. Choose a suitable mode in your stove, lasting 15-18 minutes. If the kneading time in your stove is longer, then you can "forcibly" stop the stove operation.

2. Without removing the dough from the bucket, let it stand for 1.5-2.5 hours in the bucket with the lid closed, right in the oven. HP must be turned off. The proving time (rise) of the dough depends on the temperature in the apartment. You have to be very careful not to let the dough stand. otherwise it will look like a "sponge" which is difficult to fix. But my girlfriend Andreevna gives advice on how to fix fermented dough.

Quote: "I baked it too. And after 1.5 hours (I did not look there) I went up under the roof and was all nostril, obviously stood still. I set him down with a maleho (I turned on the pizza literally 2-3 turns of the scapula to blow out the dough ) and again left to rise, but then I was already looking at him. I went up a little over half of the bucket, I turned on the baking. Everything worked out, the bread turned out. Yes, I also added flour during kneading, but I attributed it to the high moisture content of flour. "

3. Once the dough has doubled to three times its volume, brush the top of the bread with a beaten egg and make cuts with a blade.

4. Using the timer button, set the baking time to hour 5 minutes (you can use an hour - 10 minutes).

Another nuance ... Rye bread must be allowed to cool completely. Since when the bread cools down, the process of ripening continues.

And here's another great piece of advice I was given in LJ:

Water should be 2 times less than flour. And, of course, you need to take into account the state of moisture, flour can take or give up to 15% of water. Therefore, at the end of the batch, we look at the resulting dough and, if necessary, add water from a spray bottle - this is such a little trick.

I gave detailed answers to all questions in "Rye tips"

Similar recipes

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Homemade rye bread in a multicooker Cuckoo (Zvezda Askony)

Rye bread (Vanya28)

[I want to bake this bread completely on the program]

Have you tried to bake THIS bread using your complete HP program? If YES, what seemed "unsatisfactory" to you (or what was missing or unnecessary?)

To me I want to bake this bread completely on the program. I would like to consult beforewhat "surprises" I can face.

The following programs seem to be suitable for me:
a) 25 kneading + 1: 55 spreading + 0:53 baking
b) 18 kneading + 2: 10 spreading + 1:10 baking

To what extent can “discrepancies” with your proposal in the recipe affect the result? Which program do you think is more suitable?

[Mruklik]

Mruklik, the second option is more to my liking. And that's why.

I love to bake rye bread ... and I bake a lot of them often. Therefore, I can already draw some conclusions ...
In my opinion, one batch on the Pizza program - 15 minutes (you have 18) - is quite enough, because with further kneading, the already formed kolobok breaks, becomes liquid, and you have to add flour, and this is not always necessary. Proofing for rye dough should be long, from one and a half to four hours, depending on what percentage of rye flour is in the dough. Baking hour - hour + 10 minutes, rye dough should be given more time for baking than wheat dough.

That is why I am not satisfied with the Rye regime. There is often not enough proofing, and the baking time does not always suit me.

Try it and tell us surely - did it work? Did you like it?

[Mruklik]

MruklikI forgot to add that before baking, it is better to grease the top of the bread with a beaten egg and make cuts with a razor. Then he will be very beautiful ...

[Gashenka]

And today I baked bread "Without nothing" in HP;
It was not possible to photograph the whole loaf, my girls barely waited until it cooled down. Therefore, I show what is left, that is, in a cut:



I put my husband to have supper, after a minute I hear: “You baked that kind of bread: wow:?!” No damn, he baked it himself ... I ask, what did you not like? And he: "Well this is my favorite taste in bread !!!"
Oh how! Like and "without nothing", but made such a splash !!!
P.S. My husband never ate so much bread at dinner !!! A couple of pieces at most, but here ... four! And this is with a huge plate of stew (by no means vegetable) ...
Gashenka
Thank you dear for such a wonderful recipe !!!

My advice: when baking rye breads, do not add water (liquid) to the dough in full, as written in the recipe. In this recipe, I immediately pour 400 ml into a bucket, and I have 20 ml in a glass at the ready, just in case. There is a bag of rye flour nearby. When the kneading takes place, I, by the state of the kolobok, figure out what exactly he wants ... no pity... )

1. Knead the dough. Choose a suitable mode in your stove for 15-18 minutes. If the mixing time in your stove is longer, then you can "forcefully" stop the stove.

2. Without removing the dough from the bucket, let it stand for 1.5-2.5 hours in the bucket with the lid closed, right in the oven. HP must be turned off.

3. Once the dough has doubled to three times its volume, brush the top of the bread with a beaten egg and make cuts with a blade.

4. Using the timer button, set the baking time to hour 5 minutes (you can use an hour - 10 minutes).

Everything seems to be clearer now? If anything - ask ...

[Gasha!]

Gasha! I like your "bread machine" bread even more than "oven" bread. Go completely to HP .
CP programs of manufacturers - "not new to household appliances" - are the result of mathematical modeling of bakery processes. "Spit" on the names of the programs - consider ONLY the cycle times (kneading-distance-baking) and possible heating in distances in any programs you have. The name of the program, for example, "Rye", in principle, does not mean that it is exclusively for rye bread.
For example, I bake wheat-rye - on a program called "Whole Grain", and rye-wheat - on a program called "With Fatty Acids" (I gave her cycle as option b, which you recommended to me)

Stеrn! Thank you very much for wise leadership taken over by the section.

I baked this bread today - for some reason the roof fell through. I did everything strictly according to the recipe: stood 2.50 hours, rose well, smeared it with an egg and. I haven't tasted it, it's getting cold.

[nut]

nut, the roof collapses from more liquid than is necessary for your flour. Please reread the answer in this thread, No. 7. When you put the rye dough for subsequent baking in the HP (in the oven, it's a completely different matter, she loves moisture), then you need to subtract 20-40 ml from the total amount of liquid in the recipe and leave it in a glass next to it, just in case, and then when forming a kolobok, water, if necessary, must be added a little bit, focusing on the kolobok. Flour is different for everyone, and the humidity, accordingly, is also different.

I did just that. First she poured 400 ml. water, Gingerbread man gathered But it seemed to me very steep, topped up another 20 ml. and I think that in vain, because the bun became softer and at the bottom, as it were, a mess. But nothing after all comes the experience, it tastes

[Gashenka]

Yesterday I baked this bread again (by special order, my husband asked sooo much), since I already bragged about the cutter, now I will show a whole loaf:

My bread according to the recipe of the first post of this topic.



Wonderful bread, one thing is bad - it ends very quickly!
Gashenka, thanks dear, and what would I do without your "rye" recipes!

Krosha ah, what a beauty, congratulations! I already got sick with this bread, until I achieve this, I will not calm down. And they did it strictly according to the recipe and how much water?

[nut]

nut
Thank you ... I took exactly 400 ml of liquids, the second time I had kefir + water, and everything else was according to the recipe, only I increase the salt, but I like bread saltier.

Yes, salt seemed to me too little, but water-kefir 50/50?

And today I put on serum + water (300 + 100) (I just had that much serum) ... I opened a new pack of flour, and it also took 400 ml of liquid exactly.

[nut]

Yes, salt seemed to me too little, but water-kefir 50/50?

nut
I have salt as much as 2.5 tsp. I put it, mine just right, I had the last kefir, but exactly 200 ml., so it turned out 50/50.

[Gasha]

Gasha Can you put your recipe on rye mode?

but I didn't succeed ...
I counted for 150ml of liquid (I took the return after making the cheese).
The kneading lasted 18 minutes, then left in the HP for 2 hours. The dough rose pretty well. It has increased two times. Then I set the Baking mode to 1h 10m.

Pretty crust, rosy. The dome is bumpy. Inside ... thin, with an incomprehensible aftertaste ... and sour.

Trying to understand what is the error? Maybe you shouldn't have taken a return? I've had it in the fridge for a week now, maybe this gave it additional sourness?

[DJ]

DJ, I have not tried to bake this bread on the Rye mode. The reasons are explained above. Try it, maybe it will work ... Good luck!

Natalie07, well, of course, if you are replacing water with an acidic product, then the amount of vinegar must be reduced. Half a teaspoon, I think ... But here you have to try everything and select according to your taste, based on your products. Why suddenly your bread turned out to be thin (that is, not baked, right?), I cannot explain ... You saw the cut of my bread, Kroshin - too ... Here are photos of this bread that I baked Leska:

🔗

I have baked this bread six times already, it makes no sense to put pictures, it is absolutely the same ... In terms of calculation, you are not mistaken? You took only 150 ml of liquid, the bread should then be just tiny, it doesn't need such a long baking time ...

Another nuance ... Rye bread must be allowed to cool completely. Since when the bread cools down, the process of ripening continues.

Gasha,
We are now only together with my husband at home, so I try to bake the minimum size of bread, so that it is more often fresh.

I saw a photo, great bread! I can't put my own.The camera is broken.

Here's another thing I think .. maybe with this size it was not necessary to stand for 2 hours?

And the baking time also surprised me a lot! At the beginning I put it on 45 minutes, looked - not ready, added 15 minutes more, then another 10.

Yes, I myself can not understand why it turned out to be glib. The crumb is like an unbaked cupcake, or something ... I can't even describe it correctly!

Today I'll try again, but with water. I'll write it off tomorrow.

Gashenka, and another question. By recalculating products.

I took the amount of liquid as a basis. And she divided 150ml by 400. Or was it necessary to start from 420ml?

[Natalie07]

Natalie07, Natasha, let's try not 150 ml, but 200 ml, then it's easier to count ... You just need to divide everything in half. How long it will take for proofing is up to you. The dough should increase more than twice ... We are now in the heat, my yesterday's dough took only an hour and twenty minutes to rise.

It is correct that you took 400 ml in the calculation ... In HP, you need to take a little less liquid. Here's what happens at half the rate, see:

Yeast 1 tsp
Rzh. peeled flour 200 gr.
Millet. flour 50 gr.
Semolina 25 gr
Salt 1 tsp
Sugar brown 0.5 tbsp. l.
Rast. oil 1 tbsp. spoons
Apple cider vinegar 0.5 tsp
Water 200 ml

Yeah, then it's all right. I took 400ml as a basis.

So, it turns out possible errors:
- incomprehensible behavior of the skimmed milk I took instead of liquid;
- more time than needed to part;

Today, when I make this bread, I will more closely follow the rise of the dough. And I'll take plain water

Gashenka, thank you very much, tomorrow I will report what I did!

Good luck! The baking time should also be shorter ...

The baking time should also be shorter ...

in theory, yes, but! described what and how I did it.

Or maybe bake it in the oven? After all, you have to start sometime? And then everything is scary ...

Gashenka, can you ask more questions then:
for baking in the oven, do you need to specifically shape this bread? Well, as described in other recipes, folding it with an envelope with a scraper?
After I take the dough out of the HP and transfer it to a baking sheet, do I need to let it come up again?
Do I need to moisturize when baking?
And the baking temperature?

Something I asked a lot of questions ...
Maybe it's too early for me to bake in the oven? Train on cats !!!

[Natalie07]

Natalie07Natasha, I would advise you all the same to bring this bread to mind first in HP.

And in more detail about the oven, you can.

Let me remind you that on the day when I baked this bread in the oven it was cold. So be guided by raising the dough.

1. Knead the dough in HP. They let him stand in a bucket with the lid closed for about half an hour.

I'll copy for you from here: 🔗
described here very well.

2. Grease a large bowl with vegetable oil, put the dough in the bowl, cover with plastic and leave for 2-3 hours until doubled.

3. Put the dough on a floured table, crush slightly, wrap the edges inward, turn over, cover with a foil or a bowl in which it has been steeping and leave for 15 minutes.

4. Shape the dough into a round or oval loaf (shape like a round and then roll it slightly into an oval) and place in a basket or in a sieve covered with a towel, seam up and sprinkle well with flour or on a floured baking sheet seam down.

5. Cover with foil and leave for 1-2 hours, until doubled.
Preheat oven to 260 ° C 30 minutes before baking.

6. Remove the foil from the basket and sprinkle the loaf with flour. Sprinkle a spatula with flour, turn the loaf over on it. Use a sharp knife or razor blade to make deep cuts in the bread.

I helped myself shape the dough with a plastic scraper from the refrigerator.

This is one option ... There is another ...

🔗
I learned shaping by video links. I liked this method more. In the first post, the bread is formed in this way.

Here is my Bread experiment without anything

🔗

Kneading in HP on dumplings mode. Then she put the dough in a bowl and left it to prove. When everything increased by 2.5 times, I transferred it to the form for proofing.How long it stood, I will not say, but the loaf has doubled. I smeared it with an egg, made incomprehensible cuts and put it in the oven. I baked for 40 minutes, tried it with a temperature probe and pulled it out

Cut

🔗

Gasha, I report:

yesterday's result is better than the previous one

So, in order.
Made with 210ml of water.
I have been preparing mentally and theoretically for baking in the oven for a long time, but yesterday I made up my mind! I did everything according to the instructions.

Kneading in HP, then took out the dough and put it in a greased bowl. In 1 hour, the dough came up 3 times. Then I laid it out on the table and, as shown in the links, formed a loaf, it lay on the table for a bit, then put it in a sieve on a towel, and covered it with a film. Left for the approach.
I looked in after 40 minutes, I saw that the dough was suspicious (increased a little less than 2 times), pressed it with my finger - it’s definitely fermented! At the point of pressing, it not only crushed, but also slightly falls off.
I quickly put it in the hot oven. She baked for 35 minutes.

The smell is great! But all the same, the crumb is a little bitty, when flattened between the fingers, it does not completely recover.

But this bread can already be eaten! And the first one had to be fed to the birds.

In a couple of days, we will cope with this loaf, and I will try again.

My questions are
1) As I understand it, I let the test go too hard on the first climb, but this should not have been done, right?
2) And with so much water, the bun is not quite formed? Yes? He crawled along the bottom of the HP, but he didn't bother my hands much, I put it out of the bucket without any problems.

Natasha, how did it turn out to be dull in the oven? Pierced with a stick? There is no thermometer, as I understand it, right? Even if the dough has stood still, it has nothing to do with the "thick "ness ... I just took it out of the oven early. Ready bread, when tapped on the bottom, emits a dull, hollow sound.

As I understand it, I let the test go too hard on the first climb, and that shouldn't have been done, right?

Yes ... It's hot now, you have to keep an eye on the dough. The sour dough becomes like a sponge.

And with so much water, the bun is not quite formed? Yes? He crawled along the bottom of the HP, but he didn't bother my hands much, I put it out of the bucket without any problems.

Natus, when kneading, you need to press the dough to the screw with a spatula and push it on the sides under the screw ... The dough is sooo sticky ... Apparently the reason for the "grit" is this ... The dough is poorly mixed.
But it's not a small amount ... I baked bread for 370 grams of flour in HP. Everything worked out. The most important thing is not to stop ... Do not despair, we will finish it !!!

Finally cut!

Gasha, thanks a lot for the recipe!
I’m sure I would have done even better in the oven, but the oven was busy.
The bread should have been called "Male"! My hubby is delighted too!
Baked on beer. Flour - whole grain rye and spelled flour.

We will finish, we will finish!

Yes, I pierced it with a stick, there is no thermometer, I’m not going to buy it, but I already feel that I need it !!
Since this is the first bread from the oven, I have not yet adapted to it. Maybe she pulled it out really early. From above it was lightish, but I did not anoint it with anything, I twirled. I knocked on the pope
The sound is dull, the stick is dry, so it's ready, so I decided, but I probably should have held it for another five minutes!

Maybe I put the baking sheet in the oven too low, and the priest was baked more, and therefore it sounded right? In degrees, it was the same - 260, moistened with a spray bottle.

I helped with a spatula, but not very actively; I also cooked supper along the way. So, I will also take into account this remark!

What is most interesting ... I leave for work earlier than my husband, and this morning I call home from work in the morning to cry that the bread has not turned out very well again. The husband replies - "Why didn't it work out? Normal bread!"
Could it really, as Stern says, is the Man's bread?

Gashenka !! I hasten to share my joy
I finished him off!
I baked in the oven, followed all the stages, so - Hurray !!!!! turned out !!!

And my joy is double, this is the first resulting bread in the oven

I liked it very much! Why not like it if the bread is notable!
Now I want to experiment with additives based on this recipe, and bake in the oven.

Gashenka, thank you for your help, tips and support!
+1

Gasha! Thank you for such a wonderful and simple bread recipe. Did everything according to the recipe, only apples, vinegar 6% poured 1 tbsp. l (I was wrong, my own fault), but it didn’t affect the taste, I don’t particularly like bread with sourness, and the loaf according to your recipe turned out to be just a delight! And yet, I was pleasantly surprised by the height of the bread, usually according to other recipes for rye bread, the bread does not turn out to be high, I will say frankly, but this one turned into such a handsome man in 2 hours of proofing! Gasha is for you: flowers: for your wonderful recipe!

[Without anything]

Here is my today's Without anything:
🔗
🔗

I counted the recipe so that the total amount of flour + semolina was 400 grams.

Original recipe:

Yeast 2 tsp
Rzh. peeled flour 400 gr.
Millet. flour 100 gr.
Semolina 50 gr
Salt 1.75 tsp
Sugar brown 1 tbsp. l.
Rast. oil 2 tbsp. spoons
Apple cider vinegar 1 tsp
Water 420 ml

Here the total amount of flour + semolina = 550 grams.

Divide 400: 550 = 0.73

And now we multiply everything by this coefficient. I rounded a little to make it easier to measure and weigh.
It turns out:

Yeast 1.5 tsp
Rzh. peeled flour 290 gr.
Millet. flour 75 gr.
Semolina 35 gr
Salt 1.5 tsp
Sugar brown 1 tbsp. l. without a slide (under the knife)
Rast. oil 1.5 tbsp. spoons
Apple cider vinegar 1 tsp
Water 290 ml

[FEEDER]

FEEDER, please read the first few posts of this topic. This bread is not baked on the Rye program and not on the Borodinsky program. And you can bake it in any stove.

[Gasha]

Gasha, made bread according to the second recipe:

Yeast 1.5 tsp
Rzh. peeled flour 290 gr.
Millet. flour 75 gr.
Semolina 35 gr
Salt 1.5 tsp
Sugar brown 1 tbsp. l. without a slide (under the knife)
Rast. oil 1.5 tbsp. spoons
Apple cider vinegar 1 tsp
Water 290 ml

only I ran out of semolina, replaced it with wheat flour, kneaded it on "dumplings" (20 min), the bun turned out to be good, rose well and quickly (in 1.5-2 hours) turned on baking for 1 hour 5 minutes, and already in the baking process it sank and turned out at least and tasty, normally baked, but dense and heavy

[Chantal]

Chantal, if the bread settled down during baking, then you overexposed it in the proofing ... Here, after all, you need to look every time ... It all depends on the temperature in the apartment, well, on the strength of the yeast ...

what then to focus on? before baking it looked great

[Andreevna]

You can only navigate by sight, now it's hot and the dough can rise in an hour or a little over an hour, and here you have to be very careful. Fermented dough becomes like a bubble sponge and is difficult to fix. Please read here (full page):

🔗

We dealt with this issue only yesterday. There Andreevna gives advice on how to fix fermented dough.

I baked it too. And after 1.5 hours (I didn’t look there) I went up under the roof and was all nostril, obviously stopped. I reined in him maleho (I turned on the pizza literally 2-3 turns of the spatula so that the dough was deflated) and again left it to rise, but then I looked at him. I went up a little over half of the bucket, and I turned on the baking. Everything worked out, the bread turned out. Yes, I also added flour during kneading, but I attributed this to the high moisture content of the flour.

For the last time, I also had to add flour to the bun, because in the last few days it rained without a break, and the flour became damp. I almost broke the sieve mug ... I barely sifted it ...

Chantal, nevertheless, it is better not to replace semolina with wheat flour, since it is this flour that gives looseness and adds lift. And it is better to knead on Pizza, on Pelmeni, the dough is heavily churned.

[Gasha]

Gasha, thank you very much!
This afternoon at work I came across this recipe and in the evening, of course, baked bread in these proportions:

Yeast 1 tsp
Rzh. peeled flour 200 gr.
Millet. flour 50 gr.
Semolina 25 gr
Salt 1 tsp
Sugar brown 0.5 tbsp. l.
Rast. oil 1 tbsp. spoons
Apple cider vinegar 0.5 tsp
Water 200 ml

Turned out marvelous a small loaf, with an excellent flat (not bumpy) roof, about 6 cm high (with this amount of flour it shouldn't be higher), it really tastes like the store Darnitsky, only much tastier
I did kneading on the "Pizza" mode - 15 minutes, then proofing for 2 hours and baking for 1 hour 5 minutes.
She didn't add or subtract anything, of course, there was no kolobok in the usual sense, there was a mass that stretched behind the mixer and spread along the bottom of the bucket. But during the proofing time, the dough has doubled. Before baking, I smeared it with a beaten egg and waited for the result. It turned out very tasty !!!!

To your health! I am very glad that you liked the bread, but, judging by your description, there was too much water in the kolobok, in the kolobok, and not in the mass (that's why I understood that there is a lot of water). Try reducing it by 20 ml next time. Good luck !!!

And here is my yesterday's bread

the roof fell, not baked. Then she put it in the oven, but even there it was not baked, it took a stone.

Gashenka, since the morning I've been thinking about what kind of bread to put and decided to try your recipe! But since the MKZ was fed in the evening, she added 3 tbsp. l., respectively, liquid added at first 350, then it seemed a little dry - another 20 ml. And in vain. The roof turned out to be completely flat, although it was convex before starting the baking. But the bread is delicious, it really looks like a purchased one, I would say "Oksky". I will work out the recipe for myself! Thanks, I put +

It is a pity that in the first message there is no mention of the fact that less water is needed for baking in HP. IMHO, it would be wiser to make this remark in the first post.
And I came across thermonuclear yeast: the dough increased in volume 2.5 times in 50 minutes, which, of course, I did not expect. Therefore, having looked into the CP 1 hour after mixing, I have already stated the fact of a fermented product. I had to "knead" and again wait for the rise ... But this is not the same: the roof turned out to be bumpy, but at the first rise it was smooth. And, of course, it sagged when baking bread, because I added 420 ml of water For such hurry-ups who run faster to load ingredients and bake bread, like me, and need to correct the main recipe
I'm waiting for the loaf to cool, let's see what it tastes like after fermentation ...

[SkoNaNi]

SkoNaNi Natalia! In Panasonic there is a wonderful "Rye" mode, I baked this bread. Having reduced the water by 20 ml, it turned out very well, I can't borrow a photo, but it is very similar to the bread from Aunt Basia (see above) I thought I needed even less water. Rye bread is contraindicated for kneading after proofing, so your bread has a bumpy roof

[sazalexter]

sazalexter baked rye bread according to the first recipe in the program, reducing the amount of water to 400 ml. and your bread turned out great, right? My first pancake is lumpy, but I want to achieve a result. Today I will try to bake on the "Rye" mode, did you also put a scapula for rye?

[sazalexter]

sazalexter, I know about the kneading after proofing, but the dough fermented, I had to somehow fix the situation)))) And I also managed to find out about the fact that my HP has a "Rye" mode
But I thumped the full amount of water, which is indicated in the recipe, because I had to do it quickly, and there was no time to read the comments. The roof is bumpy - half the trouble, this is a problem of re-rolling, but it failed because of a large amount of liquid.
I agree with you that you need less water, probably 40 ml, if there is a stove in the HP.
In general, bread is like bread, rye, delicious, but the taste is not at all like the purchased Darnitsky ...

[DJ]

DJ mode "Rye", scapula "Rye", I baked this bread, reducing the water by 20 ml

[Aunt Besya]

Sorry, I was leaving for a few days, I could not answer right away ...
Aunt Besya, thank you for the praise bread ...

I have already written about the amount of water many times. It all depends on the moisture content of the flour, so the exact amount of water, in order for the roof to be beautiful, must be picked up by the bun. The difference can be 20-60 ml.

SkoNaNi , in the first message there is no mention of the fact that in HP the amount of water is less than in the oven, because in the first post I baked bread in the oven. When I baked bread in HP, then I made changes.

[sazalexter]

My second try Everything turned out in rye mode. Thank you sazalexter... Next time I'll add more salt