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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 4)

Gasha
Crochet, Inn, this is what I wanted to say that it is impossible to write down exactly how much time the dough will need for proofing: it depends on many factors. It is necessary to control all the time, and not to let the dough stand to the "sponge". But not giving the dough enough time for proofing is even more undesirable. Poorly risen bread will result in unbaked bread.
Teen_tinka
Gasha, today I tried to reduce the liquid by 20 ml .... the bun ... horror .... hit the walls with such force .... already rumbled ... ... and round .. dense - a ball. It's been going up for 2.5 hours ... for some reason I don't like it ... it looks like there will be a cube brother again ...
Crochet
I just shook out another "Without nothing" from the HP bucket! Today I had to add flour ... as much as 50 grams, although I took 380 grams of liquid. Proofing lasted exactly 1 hour, another 15 minutes and the dough would begin to turn into a "sponge".
Galyunya, another merci!
P.S. Today I baked on "Saf-moment", this bread both on "Saf ..." and on "Fermipan" rises and parts in the same way, no difference ...
Teen_tinka
Girls, ay .... Who baked in Panasonic answer .... what is the height of the bread? I already have 4 cubes ... the height is 9 and 10 cm ... absolutely square, there are no cracks on the roof ... the lid is even ... but I want a little dome ... The bread is baked ... not raw .. .but the dome wantuuuuuuuuuuuuuuu
Gasha
Teen_tinka, how can I help you? Bake more, everything comes only with experience. Study the topic of the rye bun again. You see, it's hard exactly indicate both the amount of flour and water and the time for proofing. All these values ​​are not constant, they change every time. You need to clearly understand visually - what the bun should be, and what kind of distant dough. Look carefully and draw conclusions. Good luck!
Teen_tinka
Or maybe change rye flour ... I bought it from a private miller ... maybe there is something wrong?
The koloboks were the same ... the round pieces (not like the wheat ones) were matte, only today's one was smeared completely ... but the result was the same ... the height was 9.5 cm ...
And during proofing it rose one and a half times ...
Gasha
Teen_tinka, I wait for the dough to rise twice. And the bun shouldn't be smeared. It is hardly a matter of flour. I even baked on the wallpaper, everything worked out great.
Teen_tinka
Gasha, then I will wait all the way ... until I see the first holes like in a sponge ... maybe I really need to adjust my own "patient" ... It's not cold in the house ... but that's where the stove is 21-22 ... and on the street 26 ... so I'll wait ..
Elena Kiliba
WOW !!! Believe it or not: I baked "RYE BREAD WITHOUT NOTHING" according to your recipe ... I just didn't know that it was YOU .... Ours for you with a brush)))) HUGE THANKS !!! We all love rye bread very much .. Only in many recipes there are additives that you can't buy from us ... Sorry for not talking about bread rolls, BUT I JUST SINCERELY WANT TO THANK YOU FOR THE DELICIOUS !!!!!!!!!!! You have a treasure there ... I will "lamz" little by little
Elena Kiliba
Gashenka, has already kneaded the dough in the "Pizza" mode ... Should there be a gingerbread man? And then I smoothed my hands with damp .. Something I didn’t quite turn out a bun .. I’m just learning ... Then turn off the stove and after 2 hours bake in the "Baking" mode? Or did I not finish reading something ??)) Thank you ...
Gasha
If the bun did not turn out, it means that the liquid needed less ... Well, that's okay, next time you will reduce it by 20 ml. Turn off the stove, and let the dough stand in the turned off stove under the closed lid. But in time - not two hours, but when it doubles. Proofing is a delicate matter. It's hot now, I would look into the stove in an hour. Just quickly.Do not keep the lid open for a long time. If the dough has doubled, turn on baking. and if not, then let him rise. Len, come on "you", eh? ... very hard to poke out when explaining ...
Elena Kiliba
Of course, Gashenka .... THANK YOU FOR PERMISSION))))) Let's wait ...)))) It already smells to me .. :) I love rye bread ... And it's not very hot here .. So that, most likely .. it will be at least 2 hours ... I really want it to work ...)))
Gasha
Elena Kiliba, will definitely work out !!! Your handles are golden Just be prepared for the roof to be flat ... It will be better another time
Elena Kiliba
Gashulka, the dough came up))))) Hurray !!! Already baking ... I didn't even think that rye could grow like that .. set it for 1 hour 10 minutes ... Maybe too much? Wouldn't burn out ..
Gasha
Elena Kiliba, well, I don't think it will burn ... But it would be better to put it on for an hour. But next time you will already know exactly what and how
Elena Kiliba
Maybe then just turn it off earlier? ... for 5 minutes? I'll torture you today))) I HAVE A DAY OF BAKING FROM GASHULI)))))) !!!!!!!!!
Gasha
Elena Kiliba, yeah ... turn it off 5 minutes early.

Torment your health ...
Elena Kiliba
Bread - SUPER)))) I RECOMMEND TO EVERYONE))))))) At your request - a photo ...
The taste is excellent ... My roof turned out to be even, as you said .. But that did not stop me from devouring a piece .. Eh .. I love to bake .... And with such teachers)))))))) ))) What else do you recommend to bake ??)) This one will definitely enter the FAVORITE LIST !!!!!!!!!!!!!

Rye bread Without anything (oven, bread maker, slow cooker)

Elena Kiliba
Gashulka, copied the recipe into a notebook marked "SUPER" ... And changed the name a little Rye bread "Without nothing" (from Gashenka) - it sounds like this to me ... In order not to be confused with others .. ... From now on this mark for me it will serve as a "QUALITY SIGN" ... You are an EXCELLENT HOSTESS !!!!!
Gasha
And you are a good student! Excellent loaf, Helen.

And about - to advise, then I like all the recipes that I put on the site. Climb the table of contents, whatever you like, then the pitches. And even if there are special additives in the composition like agram, panifarin, etc. You now know that bread will work without them ... Well, I'm next to you, if that
Elena Kiliba
Gashulka, if there are these special additives, then just don't add them? Or is it necessary to change something in the recipe? You know, I'll probably try all your bread .. I really liked this one ..
Elena Kiliba
And you are a good student! Flower. Excellent loaf, Helen. Fine!
THANKS, SUN)))) It's very nice to hear it from your lips ... And I turned it off 5 minutes earlier, that is, the total baking time is 1 hour 5 minutes. Gashenka, what do you think, next time add the same amount of water (400g) or reduce by 20g?))
Gasha
Anyway, try to reduce the water for the dome.

if these special additives are, then just do not add them? Or is it necessary to change something in the recipe?

Panifarin gives rise to bread. You replace part of the psh as in this recipe. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional boost), even a grated sour apple can be added. You can replace water with potato broth - also for lifting. You can use serum. You can use kefir or fermented baked milk. You can mix 50 grams of cottage cheese with water - and go! Extra-r gives additional color. If you take buckwheat honey or brown sugar instead of sugar, it will be the same. Malt can be replaced with dry and liquid kvass. Instead of liquid, you can take dark beer, which includes hops and malt. Well, you will choose when the recipe, we will analyze each case specifically, okay?
Elena Kiliba
Well, what can I say?! .... SCHIRE UKRANSKE "DYAKUYU" !!!!!!!!!!!!!! For such a sincere participation and patience ... Bread is SUPER !!!!!!!! You know, I can't get enough of everything ... that it is possible without these additives .. otherwise they were a HUGE PROBLEM for me ..
I went to rummage in your recipes ...
Slivovaya
To write a review about such a wonderful recipe, I specially registered on the site. So take me to the friendly ranks of bakers!
I read for two days, re-read the entire thread on this topic, today I decided on an experiment on baking rye bread (I have a stove for only a week, so there is practically no experience, I baked white bread 4 times - that's all). Well, look at what I got:

Rye bread Without anything (oven, bread maker, slow cooker)

I am VERY happy with the result! Thanks for the recipe!

Well, and now the most important thing: my husband tried bread for dinner, he liked it very much! He said that you don't have to experiment with rye bread anymore, because everything in this recipe is good for its taste: both sourness and salinity. Gasha, again thank you very much for such an easy and successful recipe!
lenok2_zp
How much fresh yeast should you put?
Gasha
I think about 25 gr.
Deva
Thank you Gasha for the rye bread recipe. I baked all the Borodino, but here I think I'll bake the usual rye dyke. What's interesting? I baked it. I like it. Mine have not tried yet, they are already asleep. The only change: liquid half kefir, half water. And I did not add vinegar, I thought it would suddenly be very sour, but I miscalculated, I could add. It turned out to be bland.

Rye bread Without anything (oven, bread maker, slow cooker)
lenok2_zp
Gasha, standing for an hour and 20 minutes, has already doubled. Bake already? or let it stand still?
Gasha
If it has doubled, then you can turn on Baking, but it's generally difficult to judge without seeing ... Does it look like this? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=72478.0
lenok2_zp
Oh, it looks like. I went to put it, I bake in the oven, I like it better
Deryni
Prepared according to this recipe and technology. Kneading - proofing - baking.
When kneading, I really didn't get the bun. Next time I'll try this thing where butter is added to the batch.
Even when kneading, such garbage was obtained. The knife is spinning, and all the dough is on the walls. I had to rip off and add water, therefore add flour, therefore add water. In general, something like this.
As a result, the bread turned out to be flat, and after cooling it generally fell a little. Delicious really, I will not say anything. It tastes just right.
True, I sprinkled less yeast than according to the recipe, but I also pour 30% less for gray bread, otherwise it fails.
Gasha
Quote: Deryni


Even when kneading, such garbage was obtained. The knife is spinning, and all the dough is on the walls. I had to rip it off and add water, so add flour, so add water. In general, something like this.
As a result, the bread turned out to be flat, and after cooling it generally fell a little. Delicious really, I will not say anything. It tastes just right.

Try using a silicone spatula to push the dough from the walls towards the center.

Quote: Deryni
True, I sprinkled less yeast than according to the recipe, but I also pour 30% less for gray bread, otherwise it fails.

I would not recommend reducing the amount of yeast in this recipe. This bread contains a lot of rye flour, and a small amount of yeast may not cope with the rise. Look at the pictures of the baked breads in the topic. After all, a round roof turns out.
Deryni
The fact is that it rises normally. But then it falls off when baking. It was found experimentally that this does not happen with a decrease in the amount of yeast. At least in French and gray (Darnitsky) bread.
Gasha
Quote: Deryni

The fact is that it rises normally. But then it falls off during baking. It was experimentally found that this does not happen with a decrease in the amount of yeast. At least in French and gray (Darnitsky) bread.

During baking, the bread falls off even if there is an excess of liquid. Here it is necessary to slightly reduce it, if this happens to you with this bread.
Deryni
Well, with Darnitsky, everything became fine after reducing the dose of yeast. Here, I will try to reduce the amount of liquid. Thank you.
I use Lvov yeast
Tatianyshka
Goodnight. Gasha, another thank you for the recipe. Now I bake only this bread. Very tasty.
The bread came out the first time. I put on the "Dough" mode for kneading min. at 20-25. Then I take the dough and shoulder blades out of the mold. Forming a brick. I put it back into the mold, turn off the oven and leave it on the rack for 2-2.5 hours. The bread rises 2.5 times and then goes to the "bake only" mode for 1 hour. 20 minutes.
Only I am 380 ml. (I weigh everything on an electronic scale and I also take 380 in grams), I put 450 grams. rye flour and 150 gr. white bread.
It never increased 3 times, only 2 times. And I forget to grease with an egg.

Here is my piece:
Rye bread Without anything (oven, bread maker, slow cooker)

Here is a cutaway. Not a very good photo, true, but still.

Rye bread Without anything (oven, bread maker, slow cooker)
Deryni
Why incisions at the top?
Gasha
Rye dough often cracks when baked. To avoid this, the bread is cut from above.
Deryni
I do not crack. Probably I'm doing something wrong. Right now it’s just baking and again "the roof fell". You probably need even less yeast. In principle, the dough came up in an hour according to the time. As for the liquid, everything seemed to be fine. The dough was of normal consistency.
Gasha
Quote: Deryni

As for the liquid, everything seemed to be fine. The dough was of normal consistency.

Is that?

In a bread maker, the dough behaves differently than in the oven, and bread does not always crack, so you do not need to cut it.
Deryni
Well, similar, only it does not roll into a ball. Something I have a suspicion that only Panasonic owners with a square bucket rolls into the ball.
Gasha
Maybe ... I have nothing to compare with
Deryni
Although perhaps I was so dense. Still, probably less liquid was needed.
Gasha
But this is most likely
Tatianyshka
Quote: Deryni

Well, similar, only it does not roll into a ball. Something I have a suspicion that only Panasonic owners with a square bucket rolls into the ball.

I'm not an experienced baker yet, but I'll try to suggest. I have HP Philips HD9040. With two kneading knives and quite elongated, the first time I read about the so-called kolobok, I also thought that this was not about my HP. That dough I had disintegrated and spun into 2 parts and each spun near its own knife, otherwise it stretched and hammered under the knives. I slowly added flour and watched, then more and more if needed. Then I saw that the dough became homogeneous, stopped sticking to the walls and stopped dividing into 2 parts.

Therefore, do not sin on your unit. I think your dough is just runny.
danilvalen
And I got it like this. I did not have time to take a picture, already cut off
Rye bread Without anything (oven, bread maker, slow cooker)
I baked only the 2nd time in a bread maker, I could not decide on which mode to bake in my bread maker, I compared similar recipes from a book with recipes - I decided on French bread. In general, there is still no experience, it may not look very good, but tasty, it seems to be baked ...
Crochet
Quote: danilvalen

I could not decide on which mode to bake in my bread maker, I compared similar recipes from a book with recipes - I decided on French bread.
danilvalen
I bake in the same HP as yours. I tried it on "French", but I liked the combination of "Yeast dough" (kneading + proofing) + "Baking" modes more.
danilvalen
Krosh, thanks, I'll try, I haven't learned to switch between 2 modes just like that
It turns out that in the "dough" mode, I need to knead and turn off, so that it fits? and then after the n-th time has passed, turn on the "baking" mode for an hour and 10?
tatalija
Gasha, could not pass by and public thanks
Cases 2 times, the first time experimental, the bread did not rise very much, it was necessary to leave the HP on the included rise (it is already cool here), but I liked the bread anyway. Yesterday I did a repetition, kneading + lifting with the stove turned on for an hour, having removed the spatula first, and another hour and a half. The bread has risen much better, I still have caraway seeds + a calendula ground bed in it, only I don't want to open more to grease it with an egg, it seems to me that he doesn't like it.
Gasha, you have what height it comes out, I'm afraid to overexpose and I think I'll turn it on earlier. This is about the one that HP is made with a reduced dosage of 290 ml. water
Thanks again. I will not bother more with another rye

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