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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 5)

Gasha
tatalija, I cannot tell you exactly how high the bread is. Well, somewhere around 14-16 cm, probably ... (I have been baking sourdough in the oven for a long time). And about "I'm afraid to overexpose", then this does not happen in a second ... Holes-bubbles on the surface will begin to appear, the dough will grow in volume by 2-2.5 times, then send it for baking. And about greasing with an egg - you are in vain ... You will not grease for half an hour, and the roof of bread from such grease will benefit significantly ... Try it, compare ... Good luck!
tatalija
Thank you I really didn't know "I'm afraid to overexpose", it doesn't happen in a second, I thought, quickly and without turning.
Gasha, because in rye I have unlimited confidence in you, where to look at your starter in the oven. I want to grow, although I am no longer a beginner, but in rye ...
tatalija
By the way, my husband also appreciated him and said that at last it turned out to be a dry crumb and delicious, even the first not very successful bread left in years.
Gasha
tatalija , glad that I was useful to you !!!

Read

Rye Tips

And the recipes Here
koziv
This is my first rye bread! Very tasty!!!!
I added dry kvass for color, it is still light, we have such flour. > :( Even from the photo of the kolobok it is clear that your flour is much darker!
The roof fell a little, I just late realized that I needed to add a little water (I need to get used to the rye dough!)
Rye bread Without anything (oven, bread maker, slow cooker)
THANK YOU!
natvas
GASHA specially registered thanks for the recipe, added beer and removed semolina, probably a lot of water, the crust sagged a little, but still very tasty, it's bad not all the ingredients from us can be bought here and I twist out and hb binatone and recipes on the internet for Panasonic and Moulinex THANKS
Gasha
natvas, to your health! Yes, it seems, the ingredients in this recipe are all available ... But you shouldn't have removed the semolina ... Its taste is not felt, but it gives splendor, lifting ...
Crochet
I got accustomed to my family from the first bite times! My husband still has this one of his favorite loaves! And it always turns out!
tatalija
Gasha, there is no limit to my gratitude. Baked already in the oven, even better. Dry crumb, add ground coriander and caraway seeds, add caraway seeds on top when growing. I am already proud that I have overcome all the same with rye bread. And those who have heartburn from black bread are absent in this version.

SPAAAAAAAAAAASIBOOOOOOOOOO OOOO !!!!!!!!!!!
zag0458
Good afternoon everyone !! I'm new to your forum, in baking too. It didn't work with rye bread. I have a Panasonic 254. Now I put bread according to the recipe "Without nothing". The gingerbread man is ready. It seems to be the same as it should be. I wait for the proofing, then bake. I tried it several times - nothing worked, problems with the roof. The taste was normal. But it is important what kind of bread you put on the table.
I absorbed all your advice - bake, write. Thank you for being. Well done, such help !!!!!
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Everything turned out well, only the lump turned out to be even - and did not fall, but did not get fat either. It turned out to be such a flat brick. The taste is good. And here I have a question - today in Ashan we bought with my husband (on his advice) Borodinsky in a pack, ready-made mixture. There just add water. I read on your forum that you do not need to trust the yeast that is in the package.
Girls, please advise, can anyone use it ?. Until I bake, I'm waiting for your advice. Thank you in advance.
And about the roof of my bread - I put everything right! 8 minutes on "dumplings", 1 hour - proofing, 1 hour 05 min. baked.
Gasha
zag0458 , I have never used ready-made mixtures, so I can’t help here. Post your question in the related topic.Look in the yeast bread section. There should be Borodinsky from the ready-mix!
Panevg1943
Gasechka, today baked rye "without nothing". The husband is now taking a sample from the still hot-happy.
Thank you, honey, for such a simple and delicious recipe. + 1.

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

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

Gan, I will tactfully keep silent about the roof, and so beyond praise!

I’ll buy fabric, Antonovka will give you a stone ... and I’ll bake you one in the oven !!!! Uh ...

Gasha
Mashun, I am very glad that the bread suits your taste. You are right, your today's bread would be perfect for the oven, and too much water for the KhP. Just reduce the amount of liquid next time and that's it!
Omela
Here is my long-suffering one. Made for 400g. flour:

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🔗

It smells delicious !!!! I'll try tomorrow!
Gasha
The good thing about the oven is that if you bake in a mold, you don't need any kolobok, everything will work out like that !!!
Omela
Well, don't tell !!! I have one bread, I like it very much, but the appearance has never turned out decently yet !!!
belmax
Thanks for the great recipe!
I'll show mine too. Maybe not the top class, but I really liked it. Moreover, I bake rye for the second time (because the first was unsuccessful), especially since I have had a bread maker for only a week, especially since I am a man and have never suffered from cooking.
Rye bread Without anything (oven, bread maker, slow cooker)
Tanita_xx
I also liked this bread
Crochet
Quote: Omela

I have one bread, I like it very much, but the appearance has never really worked out well !!!
Omela
Is the recipe too weak? Appearance is not the most important thing, so don't be greedy, post the recipe!
Omela
Crochet , Duc recipe is known to everyone Rye-wheat bread "Light" from Stеrn ... Until reciprocity from him is not achieved!
SchuMakher
Rye bread Without anything (oven, bread maker, slow cooker)

Haaan, here I am with the report (next)
belmax
Here yesterday:

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

he is, but on kefir with cottage cheese.
Peck last night - today both loaves are gone

In short, the initial recipe is universal - interfere with what you want))) And, by the way, I liked the simplest recipe the most!
Sonia's mom
Hello Gasha! Another 255 times I try to bake rye bread and every time it's not thank God. Today I tried to bake like you, that is, the mode Pizza + proofing for 2.5 hours + baking 1.10. Water 380 ml. Everything is strictly according to the recipe. Here's what happened.
Rye bread Without anything (oven, bread maker, slow cooker)
I'll abandon this business, I'm tired. It's a shame I can't, this HP was specially bought because of rye breads. Apparently, it's not my destiny to lose weight. My white breads are simply excellent.
SchuMakher
Why don't you like him? What is he like? If porous, then everything is fine. There is a lot of rye flour in it, so it is heavy and does not rise high .... I have such a bread too low, but the crumb is quite porous. Your roof is flat, not collapsed, not torn ... Outwardly, quite ... Look at my section, the photos are a little higher ...
Gasha
MOM SONY, sorry, but I never advised you to use the FULL Pizza mode.

Knead on Pizza: knead 15 minutes + knead 10 minutes + total proofing 2-2.5 hours.

In the Pizza mode, first there is the first kneading, then a pause, then the second kneading and proofing with a kneading dough. I use the Pizza mode only for kneading. That is, the first batch is taking place, I immediately turn off the stove. And only if I didn't have time to knead the bun in the first batch, which is 15 minutes, I turn on the Pizza program again. Kneading is in progress again, but it will already be 10 minutes, because the dough has already been kneaded. Then I immediately turn off the stove again. And proofing until the increase-rise of the dough by 2-2.5 times. All this and another I described in detail in Rye tips

And, in my opinion, you have good bread. It is not necessary to expect such splendor as in a millet one from a rye containing 80% rye flour. In factories, special chemical additives are added for this purpose (for height and splendor). Do you need it?
Sonia's mom
MOM SONY, sorry, but I never advised to use the FULL Pizza mode.

Gasha, so I did not use it completely, and as you say, I turned it off after the first batch. I guess I have 2 left hands. Good rye bread turned out only on the main program with raisins (the recipe, in my opinion Lana, with raisins and seeds)

SchuMakher l
....I have such a small bread, but the crumb is quite porous.

Here, and I have a downed, heavy one. You can see that the bread is simply airy. I can't take a picture of the crumb.
SchuMakher
I get this when I bake Borodinsky-type bread with malt, it's like a brick, heavy and dense ... Belarusians come to our market and bring their own bread, so they have the same pure rye and Borodinsky bread, dense and heavy , it depends on the amount of rye flour. Try baking on kefir next time ... I take 200 kefir and the rest of water ... this will give splendor ... or put panifarin, if you have
Do not be discouraged, everything will work out for you. In any case, your bread is better and tastier than the factory one!
Omela
Quote: MAMA SONY


Here, and I have a downed, heavy one.
MOM SONY With a normal kolobok and such a proofing time, the bread should have risen anyway! Try to change yeast, it looks like you have bad yeast !!! Good luck!
Sonia's mom
Thank you all for your support! With such a warm attitude, I want to experiment again. And my yeast is Saf-moment. I bake white breads on them, always an excellent result. But rye never turns out (except for one time). I tried different recipes from different authors, always one result. But I will try again, you have convinced me!
quince
Sonia's mom, try the German yeast Dr. Oetker, they are of good quality and are praised by many bakers. Although I agree with you that Saf-Moments work well too.
I liked your bread so beautiful with a convex roof

Gasha, if you add dry kvass to your recipe, do you need to steam it first? And in what quantity is it better to put it?
Gasha
quince, I cannot, unfortunately, answer your question, because I always have malt in stock, and I never needed this replacement. I just read that such a replacement is possible. Steam, I think, is necessary. But the quantity can only be found out empirically. Try searching the yeast bread table of contents. There were definitely recipes on dry kvass.
tat-63
quince, you can safely add 3st l, it is not necessary to steam
MaxStorm
I baked bread today according to the recipe, with minor changes.
There was no brown sugar, I took the usual 1 tbsp. l. and on the stove turned into a dark caramel. Until the caramel had time to solidify, I added water from the total volume to it to dissolve. And then together with the Rast. butter and remaining water into the dough.
Here's what happened in the end:
Rye bread Without anything (oven, bread maker, slow cooker)
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Rye bread Without anything (oven, bread maker, slow cooker)
🔗
Gasha
In my opinion, it turned out well !!!
niva
Gasha, thanks a lot for the recipe !!!
Gasha
niva, great please !!!
Freesia
Gasha,thank you for the recipe! 11 cm tall is that good? The bread is delicious!
Gasha
You are welcome! 11 cm in height is normal ... The height of bread according to the same recipe can be different every time and this is normal, because both t-ra and humidity and many other factors change ... if the crumb is good and the bread tasty, so everything is good!
Aliso4ka
Hello I'm new! Your recipe "without anything" is great! My husband said that I have talent! And the talent is hidden in the recipe! Thank you so much
Gasha
Hi talented newbie !!! To your health!
Natuka
Good day!
All day I read reviews about your, Gasha, bread (I'm right on you, okay?) !!!
Everything, today I will definitely bake !!!
One question...
I'm a little annoyed by the mixer stuck in the bread ... all the bread after removing it turns out to be smashed! But in this recipe, as I understand it, after kneading it can be pulled out, and then you can put the dough in a bucket for proofing without it, right?
fugaska
I pull out the stirrer from all the loaves - a small hole in the bottom suits me more and it is shaken out in a second!
Natuka
This is possible, it seems to me, only in this recipe - when there is only one kneading cycle, and then baking. If you put on the program - where are several batches, then how to pull out the knife? M. b. I do not understand something?
Crochet
Quote: Natuka

If you put on the program - where are several batches, then how to pull out the knife?
Natuka
So immediately after the last stirring (before the last stirring, if that's more clear), I always do this.
Natuka
Ahh, it's clear ... I just haven't noticed yet when the warm-ups end .... it's a pity to sit around the stove for so long, but apparently I have to!
Crochet
Quote: Natuka

I haven’t just noticed when the warm-ups end ...
Natuka
And in your instructions there is no detailed plate indicating the time of kneading, proofing, etc.? It's just that mine is, suddenly yours also has one ...
Natuka
Nope, unfortunately, I don't have a schedule - how long does which process take in time)))
tanya123
I read the recipe, read all the reviews, consulted with my husband, we will do it tomorrow!
Natuka
Drumroll.....
In a couple of minutes I'll turn it on for baking !!!!
I'm excited like a first grader !!!

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Well, here he is !!!!!
Rye bread Without anything (oven, bread maker, slow cooker)

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