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Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 6)

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

Well, what a delicious bread !!!! True, I had to sneer a little:

Rye sourdough 250g.
Aged kefir 250g.
Rye flour 230g.
Wheat flour 50g.
Semolina 50g.
Vegetable oil 1 st. l.
Salt 1.75 h. l.
Treacle 1 tbsp. l.

And the rest is all according to the recipe !!!

I'll post the cut a little later. Cut it hot for supper.

Gasha
Natuka, for first graders - very cool !!! And the taste?

Mistletoe, very nice bread !!! And most importantly, the rest is all according to the recipe !!!
Natuka
Thank you, Gasha!
It's delicious, very good! only it seemed to me that a little damp inside ...
I have another question that arose in the process ... My HP has a bucket of 0
5kg. I made it according to a reduced recipe. But it turned out to be half a bucket ... Is it because you didn't rise well, or can you lay a full portion? What do you think?
Gasha
Natuka, the bread inside can be damp because the dough has not completely moved away ... The dough should increase 2-2.5 times, and only then turn on the Baking. So I think that first you need to try again so that everything is all right, and then you yourself will find out whether it is possible to increase the quantity for your bucket.
Natuka
Thanks for the advice, tomorrow I will continue the experiment)
Think you haven't gone up enough?
Gasha
It's hard for me, I haven't seen how much the dough has risen, so think for yourself !!!
iriha781
Good day, everyone.
Please tell me the recipe for rye bread. For kenwood 210
I tried different ovens. But he somehow does not rise and it turns out damp. Maybe this is how it should be with rye bread? I dont know. Therefore, I ask for a tried recipe. It is advisable to describe how to add the ingredients in what order.
Thank you in advance.
SchuMakher
iriha781 this recipe is proven, the main thing is to observe the proving time after kneading, Gasha wrote more than once, 2 - 2.5 hours after the end of the kneading, that is, you turn off the stove and wait, yesterday this bread was parted for 3 hours, though I made with leaven. If the oven is not warm enough, turn on the "Baking" for a few seconds (if you have such a program separately), so that the ten heats up, but the bread does not even have time to grab ... and wait for a further increase of 2-3 cuts .... Regarding the bookmarking of products, find it in the instructions for your HP, for the recipe it does not matter ...

Gan baked again ..... with sourdough, however, the holes that I have on my socks .... huge ..... delicious !!!!! Well, Omelok and I are like a pervert, I brewed the malt and put in the coriander, and everything else is strict! "As the great Lenin bequeathed!"
Gasha
Man, with holes, probably baked in the oven?

I brewed some more malt and put in the coriander

And it turned out - A la Borodinsky
SchuMakher
: Gasha Gan, you won't believe it, in the stove
Quote: Gasha


And it turned out - A la Borodinsky
well not ..... yours is just dark ....
tat-63
Tell me, does a rye place need a wrinkle? Recently, the bread does not rise well, although together with trembling. I add a semi-finished rye product.
SchuMakher
tat-63 No, he does not have gluten, so two short batches are enough for him, in Panas, for example, this is "pizza", turned on 2 times and turned off immediately after the first batch, and then the current proofing
SchuMakher
Gan, here are my-your starter holes

🔗

Gasha
Cool holes !!! I even smell through the monitor !!!
Natuka
And I'm still fighting ...
Either the roof will collapse, it will not be baked ... but delicious !!! I bake every day! We usually have dinner without bread - for breakfast and lunch, everything is eaten!
The husband does not want to eat the store-bought bread now - it doesn't taste good to him, you see!)))
Gasha
Quote: Natuka

And I'm still fighting ...
Either the roof will collapse, it will not be baked ... but delicious !!!

It's okay, it's okay, everyone went through it ... the most important thing - don't forget to write it down ... A collapsed roof means in the trail. since you need 20 ml less water ... Unbaked means - to increase the proving time ... well, etc. And everything will definitely work out !!!
Frustrated Fairy
Already several times I baked bread according to this recipe and each time the result is just wonderful! It really looks like rye, moderately sour, well baked. I even managed to experiment with the original data. I bake only with live yeast (I put 10 grams), once instead of water I added light beer (well, it stagnated in the fridge, don't disappear ...), but semolina did not happen at home - it cost Hercules flakes, but vinegar and salt I added a little more - to my liking, instead of sugar, honey (it has also been worth a long time, I could not use it anywhere). And even in spite of my bold interpretation, the result is always excellent, really rye taste. Thanks for the recipe!
Gasha
To your health! Your interpretation of the recipe is correct. I wrote about possible replacements in Rye Tips.
Frustrated Fairy
Yesterday I baked it again - delicious-oh-oh-oh ... only slightly increased the baking time - 1 hour and 15 minutes, so that the crumb was drier. But I had a bad luck, I don't know where to ask about it, so I'll ask Gasha here: after one batch in the "Pizza" mode, I turn off the program by long pressing the "Start / Stop" button. After the proofing of the dough (after 2 hours), I began to turn on the bread machine again, and it automatically gives me the "Basic" program for 4 hours. And whatever I did, I turned it on and off, and pulled the cord out of the network, into any. And only after an hour of ordeals, the baker deigned to switch to the "Baking" mode (because of this, the proofing lasted 3 hours). Gasha, have you encountered this? I just look at you Panasonic too ...
Arka
Let me answer. Gasha, don't throw tomatoes ...
It looks like you have a typical mistake when choosing a program after "start / stop".
The fact is that after pressing the "start / stop" button, the oven does not turn off, but goes into standby mode, and if after proofing you try to turn it on again by pressing "start / stop", so you simply start the 1st in the list program.
And you must first select a program in the menu, and only then press "start / stop". Start pressing the soft button and the screen will come to life! Explained clearly?
Gasha
Arka, everything is correct ... thanks for helping with the answer
Frustrated Fairy
Arka, thanks, everything is clear !!! Now I'll try to turn it on like that. Then I'll write - it worked or not.
Kamusik
Girls, I decided to show off my bread. True, my bread is completely for the lazy, I bought just such a mixture
Rye bread Without anything (oven, bread maker, slow cooker)

and no hassle. It turns out very tasty, everything is so balanced in this supplement. And here is the bread itself
Rye bread Without anything (oven, bread maker, slow cooker)
Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
Kamusikplease choose a more appropriate subject for your message ...
Tatiasha
Kamusik, in the topic of mixtures from pounds you need to look at the correct mixtures and learn.
Kamusik
I beg your pardon that I am not "in that gate" ... Is it not fatal?
Gasha
Quote: Kamusik

That's not fatal?

Not yet...
Frustrated Fairy
Arka, Gasha, everything worked out, now I can control my bread maker !!! Thanks for the tip!
Gasha
Frustrated Fairy, very happy about you!
ksyushik
Gasha, good afternoon. Well, tell me, please, I kneaded the dough with my hands on bread, but for some reason there was 150 grams of water left, and it turned out to be such a pretty bun, what do I need, if I pour in all the water and add flour? The oven is going to be in a multicooker. I measured everything with glasses, well, that is, grams. Unfortunately, there are no scales or a bread machine. I really look forward to your help.
Gasha
Yeah ... I haven't come across such a thing ... you have a little too much water left ... Well, if the bun is pretty, bake ... Most likely, you kneaded the dough. Let's see what happens
ksyushik
Thank you. Moreover, now I need to see if my bun will rise, put it in a yogurt maker for proofing.Yes, it's hard when you don't know what kind of dough should be, but you really want to try baking. If I understand everything correctly, when kneading it should not stick to your hands. Well, like any yeast dough, or not?
I will try anyway, but what if it works
Gasha
Rye dough, just, MUST stick.
ksyushik
Yeah, of course, so you definitely didn't add water, but it's too late to add?
Gasha
ksyushik, I don't know how much time has passed ... Have you read the Rye advice? And yet ... how did you measure flour with a glass?
ksyushik
It took 40 minutes. I measured flour on the basis that in a glass of wheat-160, and rye -130.
ksyushik
Yesterday I read everything all evening, but today I may have forgotten, I need to look for advice again
Gasha
Glasses are different. If you have 240 ml, then it contains 150 g of wheat and 130 g of rye, but this is all very approximate ... You shake a little, the flour will settle down more densely, and there will be more of it in the glass.

40 minutes is a lot. Leave it as it is. Learn from mistakes.
ksyushik
Thank you, Gasha. I watch the bun is slowly growing. Well, I will continue to study, in the end there are many pigeons on the street, there will be something to feed them with my son tomorrow.
And again I read advice
Gasha
ksyushik, good luck!
ksyushik
My bread was baked, well, the height is about 4 cm, but it is dense, and my husband said that it is possible to blind inside, wet, or something, although not raw.
Well, in general, we still need to work and work on errors
ksyushik
I look at everyone in the photo, the pastries are so even. And for some reason, I have a top with a hill everywhere, well, that is, the middle is higher than the edges. What could it be from, someone tell me?
Gasha
Did you bake in a multicooker too? In a slow cooker, the breads are simply huge, where there are loaves. So something is clearly wrong. Analyze all your actions and write it down. Do not be upset, not all at once. And buy a scale, huh? The cheapest...
8ann8
I'm baking my third loaf already, I really like it, sometimes I add cumin.
Thank you for such a simple and delicious recipe)))
And here is my handsome:
Rye bread Without anything (oven, bread maker, slow cooker)
The truth does not always rise as we would like ... but here you have to adapt, then it will rise))) The porosity is excellent !!!
Rye bread Without anything (oven, bread maker, slow cooker)
Heartfelt thanks
Gasha
8ann8, great bread!
Polin4ik
Hello. Thanks for the recipe. It turned out very tasty! But I have the following situation: the dough rose, but then "fell". The kitchen is not very warm, so I put the bucket of dough near the radiator. After it came up, I put it in the HP. Maybe this "move" to a new place influenced him? Or should the rye bread not rise much? But still it turned out deliciously, it was well baked inside.
Gasha
Rye dough, of course, does not rise as much as wheat dough. Most likely, your dough has stopped. Did the surface look like a sponge?
Polin4ik
Quote: Gasha

Rye dough, of course, does not rise as much as wheat dough. Most likely, your dough has stopped. Did the surface look like a sponge?
It didn't look like a sponge, but it probably stopped. I kneaded at 10.30, put it in HP at 17.00. I was just afraid that it didn’t fit well, so I didn’t put it on.
Gasha
Yeah ... something worked for you for a long time .. Don't worry, everything comes with experience ... next time it will be better
Polin4ik
Thank you. I'm not upset, I understand perfectly well that everything is ahead! I'm happy with my first rye bread anyway! Thank you!

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