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

[dandelion]

dandelion, you cannot cut rye bread warm !!! The process of maturation of the crumb goes until it cools completely! I write about it everywhere absolutely!

[dandelion]

dandelion, you cannot cut rye bread warm !!! The process of maturation of the crumb goes until it cools completely! I write about it everywhere absolutely!

I confess, I confess ... I know. But I didn't have enough patience. I couldn't wait to try.

I confess, I confess ... I know. But I didn't have enough patience. I couldn't wait to try.

Dandelion, well, if you knew this, then it is not clear why then you decided to ask me such questions, without mentioning that the bread was cut warm?

Dandelion, well, if you knew this, then it is not clear why then you decided to ask me such questions, without mentioning that the bread was cut warm?

I just thought that warm is not HOT. : pardon: how long should it cool down then?

Until it cools completely

Thank you: rose: Another time I'll be patient.

Good luck!

THANK YOU VERY MUCH ! I will definitely thank you for a detailed and understandable explanation of the recipe. It turned out the first time, only thanks to your efforts !!! Chilled in the morning, very tasty with Pakat ham and natural coffee - this is unusual !!

[dandelion]

dandelion, to your health!

And how are the plus signs? Or to thank - is this a plus sign?

Yes! Giving thanks is a plus!

[Ganechka]

Ganechka, thanks for the bread !! really helped me out today!

Ay, yes Lyudok, ah, yes baker !!! Well done!!!

And I am a sheep ... (((I decided that I could already boldly change the recipes ... But no, bread is an art ... In short, I added 200 g of pumpkin ... thawed finely chopped ... And instead of what would to reduce the amount of liquid (I read about it later) - I added flour ... in short ... My bread went up, so beautiful ... And then fell off ((I'm baking now with such a bowl ... I scold myself ... Well, what a good one. .. (((Tomorrow I will bake according to the classic recipe. I wonder which mode is closer to the one described above in the recipes - basic or French (it is longer, 3 hours) ... Teach me, ridiculous ... (((I sprinkle cinders on my head. . (((

[Nymphea]

Nymphea, do not worry, they learn from mistakes ... Rye with a high content of rye flour, in my opinion, is better not to bake in automatic modes, but to adhere to this principle:

One batch, the shorter the better, but the dough must be well kneaded. If necessary, help the flour to intervene with a silicone spatula. Next - proofing until the dough is doubled, and Baking - an hour and ten minutes.

Thank you, Gasha, for your support.) I am very worried about failure ... It smells like that. poor ... So most likely it is the main mode on my HP. I will try to pinpoint the exact periods of kneading-proofing-baking on this mode next time ... I will compare with your recommendations and draw conclusions. I will definitely post the result here. I bake the second bread in a day, the first (also according to the local recipe) is closer to the standard sieve, and now the family wanted rye ... Well, nothing. I can even pies without HP, so I will pacify this device too ...

[Nymphea]

NympheaWhat programs do you have in your stove? The main mode is not suitable, since rye dough does not need a second kneading

There is "French" (the longest), whole grain, quick (the horror is obtained), muffin, sandwich, baking. Further - programs not related to baking. Jam, crust, dough, batter ... I will mark (if possible) the baking time ... Tomorrow I will post a photo of my "failure" ...
My husband wanted to take him to work tomorrow ... Well, I'll be so disgraced, let him take the good one, the first ... (

[Nymphea]

Nymphea, in general, it looks like your stove has standard programs plus a bunch of additional ones. I don’t understand then - why do you choose Basic Mode? You need to knead the dough using the simplest kneading program such as Pelmeni or Noodles. Turn off the stove. Allow the dough to move until it doubles in the closed, but turned off oven, and then turn on the Baking.

Read the instructions for what the Sandwich, Crust, Cupcake, etc. programs are. What is the difference between a dough and a batter? Study your stove, I'm sure you can find what you need

Alas, baking does not turn on separately. Gasha, my stove is a lesson. They gave it to my grandmother and grandfather, but not to me, but to my mother, she despaired, and I am a fighter.) So - we will fight. For the bread. Tomorrow I will bake according to your classic recipe, at the same time I will measure everything, count, mark and fill in the photo.) I won't give up so easily.)

[Nymphea]

Nymphea, is there an instruction? In theory, the Keks program is Baking.

Read the instructions for what the Sandwich, Crust, Cupcake, etc. programs are. What is the difference between a dough and a batter? Study your stove, I'm sure you can find what you need

What is the name of your stove?

Gasha, I have the simplest HP, Rolsen -RBM201. Cupcake mode - for baking muffins (cakes), sandwich - bread for sandwiches (I have not tried it), crust - select the degree of fried crust, "dough" mode - for kneading dough for pies, pizza, etc., and batter is pancakes, dumplings, etc. There is an instruction.)

[Nymphea]

Nymphea, look in the instructions how much is the kneading on the Liquid dough and Dough, and how much is the cake baked?

And here's another - the mode of browning the crust, lasting half an hour. Maybe try using it as a Baking? 30 + 30 + 10

Gasha, I have such a question. Recently, a bubble has formed under the upper crust as the bread cools. When slicing, the crust falls off. I have baked this bread for a long time and often, it was not like this before. It seems to have changed nothing, but the last two times here is such a parsley! Tell me, what could it be from?

[COGT]

COGT, the two most probable reasons are lack of dough distribution or insufficient dough moisture. Judge about moisture by crumb. I think that most likely - underdilution

Are you sure of the quality of flour?

With under-oxidized or peroxidized dough, rotten flour, or if freshly baked bread has been crumpled, the crust lags behind the bread.

Gasha, thanks for the bread! In like - almost "thanks for a happy childhood." I liked the bread very much. Taste to my husband, and simplicity to me. But in order to please his darling before, he had to dance with a tambourine ... Hell in the oven in uniform. Next time I'll try on the hearth.

[hrushka]

hrushka, uraaa !!! Another husband was pleased !!!

Gasechka, 100% sure of flour, ours, St. Petersburg (wheat Predportovaya, rye Kudesnitsa), I always bake on it. The only thing that I changed is that I do not use the entire HP program, but do the kneading, let it rise with the oven turned off, then bake. Maybe the dough is overridden? Maybe return to the program?

Maybe the dough is overridden? Maybe return to the program?

When the rye dough is overridden, it becomes like a sponge - everything is in small holes ...

The readiness of the dough or dough is determined by the height of rise, elasticity of the dough, and fermentation time. The quality of the dough can be judged by its elasticity: if the dough is lightly pressed with a finger and released, then with insufficient fermentation and the dough is not ready, the hole from the finger quickly levels out; with normal readiness, the hole is leveled slowly, but with excessive fermentation of the dough, the hole remains.
I also came across this advice: In order to find out whether the bread has risen enough, you can make a test: put a piece of the prepared dough in cold water. The piece first feeds to the bottom, and if it floats up, then the dough is ready.
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=72478.0

[Nymphea]

Nymphea, look in the instructions how much is the kneading on the Liquid dough and Dough, and how much is the cake baked?

And here's another - the mode of browning the crust, lasting half an hour. Maybe try using it as a Baking? 30 + 30 + 10

Gasha, in my instructions there is no clear indication of the periods of kneading-holding-baking of bread.) I note everything "on the go." Today I baked French, according to my own recipe (from the instructions for the HP). I added only dried herbs and granulated garlic. It turned out very well, but bread has no white color. But the loaf is a feast for the eyes.
Here's what I would like to know: in your recipe, what weight is the loaf? And yet, what is the baking mode called, or how long is the mode considered optimal for rye bread? Because I do not have the "Rye" mode, I bake such breads on "Main".
And separately, the browning mode of the crust does not turn on.) We are all strict - from and to.) And I have not baked the cake yet.) But with each presence of baking, I write down how much we knead, how much we cost ...

Here's what I would like to know: in your recipe, what is the weight of the loaf? And yet, what is the baking mode called, or how long is the mode considered optimal for rye bread? Because I do not have the "Rye" mode, I bake such breads on "Main".
And separately, the browning mode of the crust does not turn on.) Everything is strict with us - from and to.) And I have not baked the cake yet.) But with each presence of baking, I write down how much we knead, how much we cost ...

What weight the loaf comes out - I can't answer. The baking mode is called Baking. I downloaded the instructions for your stove, there really, for some reason, for some reason, the periods of the processes are not indicated, but recipes for rye breads are given, up to Borodinsky, and all of them are baked in the Basic mode. This means that this bread must be baked on the Main.

Yeah, the stove is a miracle, I'm talking.) But nothing, there are more victories than defeats.) I think all the same, I messed up with a pumpkin. But even that monster turned out tasty!)) Now I bake with a notebook at hand, write down all the moves, consult with local bakers. Tomorrow I'll post a photo of the resulting two loaves. And I will calculate the rye.
Thank you, Gasha, for your attention and participation.)

[Nymphea]

Nymphea, to your health! And good loaves to you!

Thank you very much for the bread! I liked it very much. This is my second bread in HP. True, I poured flour in the process of forming the kolobok, but it seems to me that it is still not enough. When the bun is formed, it still sticks to your hands. Shouldn't it be like that? Baking "by hand" First, on the "test" I made a kolobok, then turned off the HP and left it for 2.5 hours. And then baked for an hour. Here's what happened

Next time I will pour less water at once. And another question? Can I bake it in automatic mode? On basic or French bread?

[shlyk_81]

shlyk_81, there is no need to pour less water. The bread turned out to be excellent - both the roof and the crumb are what you need !!!

Rye dough always sticks.

Read, am, Rye Tips, there is also about automatic modes.

Thank you, read it. Apparently, I didn't have to pour flour for me))) But I wanted a bun))) But it turns out that rye dough is not going to be a bun. My crumb is "heavy", there is no airiness in bread. He's like a brick. Maybe not completely baked? I baked for an hour. My HP is the maximum. Next time I'll leave the recipe unchanged.

Thank you, read it. Apparently, I didn't have to pour flour for me))) But I wanted a bun))) But it turns out that rye dough is not going to be a bun. My crumb is "heavy", there is no airiness in bread. He's like a brick. Maybe not completely baked? I baked for an hour. My HP is the maximum. Next time I'll leave the recipe unchanged.

You added flour correctly. Rye dough is collected into a bun if the goal is a fine-pored crumb. If you want larger holes in the crumb, then the dough can be more liquid and not collect into a bun, but look like a comma when kneaded. Airy bread with a high content of rye flour should not be.Wheat-rye breads with less than 50 percent rye flour can be airy. In this case, during the proofing, the gluten contained in the wheat flour develops, and the bread will be more fluffy.

If you completely follow the recipe, then on which mode should you put HP, for baking 1 kg or 1.5 kg?

The final weight is not set in my HP ... I think that for 1 kg

I got a loaf of 950 grams.

Tell me how much you still need to add compressed yeast for 550 gr. flour from the recipe 10-12 gr. or 25 gr.?

[e_lena]

e_lenait all depends on the strength of your yeast. Try to start with 15 grams, next time you will adjust if necessary

[Gasha]

Gasha, kick me into the ranks of the fans of this wonderful recipe.

We have a bread maker for only 4 days. Today I decided to bake rye bread (thanks to the kind people who gave me a link here)

I almost repeated the recipe.
But there are differences.
1. This is sugar, I just forgot that I need brown and threw white.

2. I did not add semolina

3. Added dry malt - 2 tbsp. spoons.

It took exactly 380 grams of water.

The dough rose for two hours. Then I set to bake, as you indicated in the recipe - 1 hour 10 minutes, but after the time had elapsed, it seemed to me that the bread was damp (I poked it with a wooden stick). Added another 15 minutes. She pulled out, cooled and cut off a hump ...

Delicious bread. Cooked evenly, not soggy, not sticky, crispy crust.

Here he is.


But I miss the acidity of rye bread. This one seemed a bit sweet, which does not nearly make it tasteless.

I think next time put in less malt and more salt.

Thanks for the simple and delicious recipe.

[Murrra]

Murrra, You are well done! The bread is great !!!

1. Sugar is not necessarily brown - you can also white, you can also honey

2. Semolina may not be added, but replaced with the same amount of millet. flour

3. To make the bread sour, increase the amount of vinegar to 1 tbsp. l.

Good luck!

I was going to bake this bread a week ago, but only today I was ripe. She also put in regular sugar, and so everything is according to the recipe, and there may be less water by 20ml (360ml), it rose well, put it on to bake and had to leave .... I took out the bread a little wet, but what disappointed me was the fallen roof ... my third rye bread and the roof always falls through ...

[Panas 2502]

Panas 2502, the roof could have fallen due to the fact that the dough has stopped, and it may be worth trying to reduce the amount of water by another 20 ml. Re-read, am, Rye tips

It's too early for you to be disappointed ... This is just your third bread ... Analyze what you are doing and write down in order to correct your mistakes next time! Everything will work out! Good bread to you!

Today I baked this bread on yeast-free rye sourdough. Baked in MV for 60 minutes and 5 minutes under the microwave grill. After proofing in the small Panas, the bread rose to the 5 cup level during baking, which I was extremely surprised. I don't know the taste yet: the bread is getting cold. The most unpleasant thing in all this: washing the bucket from the sticky and viscous dough. I forgot to put the semolina.

The multicooker bakes rye bread perfectly, it turns out a huge classic loaf And you just need to fill the bucket with hot water, everything will get wet and easy to wash

I baked this wonderful bread again. Thanks for the recipe!

Indeed - wonderful! To your health, Zhenya!