home Homebaked bread Bread recipes Rye wheat bread Rye bread "Without nothing" (oven, bread maker, slow cooker)

Rye bread "Without nothing" (oven, bread maker, slow cooker) (page 12)

shlyk_81
It is not high, because it was baked according to a reduced recipe - 290 grams of rye flour. I didn't take a picture at the cut, because my husband took everything to work - he constantly asks - boasts there with his wife, a needlewoman
Gasha
Let him boast !!!
Butterflay
I have already baked this bread 2 times in a Panasonic 2501 bread maker. The first time for 400 gr. rye flour. I stood on the proofer for two and a half hours (I was afraid to hold it any longer), got up, maybe by 50%.
It turned out to be low and damp, but I myself stepped over the baking time. But the taste is great.
Today baked at the rate of 290 gr. rye flour. I took 270 ml of water. Again I got up just a little.
I use Saf-momen yeast. Three days ago, they baked milk bread from recipes for a bread maker on them - it went up perfectly, but here ...
In the end, here's what happened today:
Rye bread Without anything (oven, bread maker, slow cooker)
A brick with a height of just over 7 cm and a weight of 600 g. In the context it looks like this:
Rye bread Without anything (oven, bread maker, slow cooker)
And the taste is great again!
Why doesn't he rise ???? Maybe longer (more than 2.5 hours) should be kept on proofing? Although now the apartment is warm. So I don't know what to do.
Gasha
Butterflay, your bread is excellent, with the right crumb. And he rose well for such a small amount of flour
Butterflay
Gasha, thanks for your support! But next time I'll try to hold it on the proofer for a longer time - suddenly it will rise
glykoza
Thank you Gasha for the recipe

Here is a piece of mine without anything. Rather, in the seeds at the top. It is half the amount of flour, but it is quite good for that amount. Tasty:)

Rye bread Without anything (oven, bread maker, slow cooker)
Gasha
glykoza, to your health !!! You have excellent bread! And the seeds are good!
NatalyaP
I liked the recipe very much. Thank you!
The only change - instead of vinegar, I used 8 ml of dark agram, acidic, and without semolina. It is baked well, the taste is so traditional, everyone likes it at home. I think it will become "every day" bread.
I'll try to put it on rye dough and see the result.
Gasha
To your health, Natasha!
Harita-n
Gashenka, thanks! I tried rye bread according to different recipes, it was delicious, but with blots. This is my first success and a special thank you for the clear and concise, and most importantly effective rye advice for a beginner in this business
Gasha
Harita-n, to your health! The first piece of luck will be followed by a long chain of loaves! You will see!
Harita-n
Your words to God in the ears!
Well, if anything I come for advice
Gasha
Of course!
Staya
Gasha, I am to you for advice like everyone else
Here is my "work": Rye bread Without anything (oven, bread maker, slow cooker)side and Rye bread Without anything (oven, bread maker, slow cooker)from above. For some reason, there is no convexity of the lid ... All components according to the recipe, water 390 g. Kneading on the Pizza mode for 18 minutes, proofing for 2 hours (in the oven with the light on, rose 2 times), Baking mode for 1 hour 5 minutes. I have a Panasonic SD-256.

Added: I tried it - in my opinion: because I did not get it at the proofing, because there is still a lot of water ...
vagsal
I did everything according to the recipe. the rise began, but in 45 minutes the dough had already doubled. I am afraid to overexpose and it is scary that it does not good. what to do? whether to include baked goods already?
vagsal
and after baking, immediately pull out of the bucket or leave to cool in the bucket?
lega
Quote: vagsal

and after baking, immediately pull out of the bucket or leave to cool in the bucket?
There is no gasha yet ... Pull it out immediately.
vagsal
Quote: lga

There is no gasha yet ... Pull it out immediately.
Thank you
vagsal
Thank you so much for this recipe !!!! The bread turned out, and it turned out great !!!!!
Kras-Vlas
Gasha , thanks for the bread, the grandson is already gnawing a piece of bread!

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

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

I baked a 400-gram version (so that the total amount of flour + semolina was 400 g), water / kefir - 50/50, added 20 ml of water when kneading, proofing for 1 hour (and suddenly it will stop), during baking, an additional 10 minutes stifled from the sides and on the bottom - they are not visible!
Very tasty, I will definitely repeat!
Omela
Olya, what a handsome man it turned out !!!!
Kras-Vlas
Crochet
Quote: Gasha

Oven 220 degrees - 20 min. + 35 min. by 190.
Gashunya, dear, tell me pliz, do you have a baking temperature without convection?

Otherwise I’m allshshoh wander, at what temperature is ithhe bake rye bread ...

Girls with experience, help with advice ... What baking temperature is best for a bread with a high content of rye flour, larger / smaller?

If baked at 180 gr. (160 gr. Convection), is this namana? Or luhhe first, maybe turn up the heat?

barbariscka
CrochetInus, I bake rye bread at 180-190 degrees. Moreover, if I bake in a mold, then I put it in a cold oven and set the temperature, baking for 1 hour. About 15 minutes before the end of baking, I take it out of the mold and bake it on convection on the wire rack.
If it's a hearth, then I preheat the oven to 220-230 degrees, after 15 minutes I lower the temperature to 180. I turn on the convection only at the end of baking.
Each oven has to be adapted.
Karamelka88
Hello! Excuse me! I want to bake rye bread according to your recipe, before that I baked it another 1 time, I got a brick. And I can't really find a recipe for real black bread. Well, the usual "Orlovsky" bread. No bells and whistles, and that it was black and not gray. Well, I do not mean "Borodinsky". Well, I think they understood me ... So what should be a bun for a rye dough ?? Is it like the "main", or thinner or thicker ???
Omela
Karamelka88 The first post has a link to Rye Tips. There you will find detailed recommendations for baking rye bread, including what the bun should be.
Karamelka88
Thank you. I will look. I can't figure it out here.
Karamelka88
Oh thank you so much !!!!!!!! And I already climbed into the wrong place. Now I'm reading. You helped me out.
Omela
Good luck!
lemusik
I made bread according to this recipe, as a present. I wanted regular table bread, but self-baked.
Everything turned out very well "with a bang"))) Almost - because I missed how he got up (I did not expect that an hour and a half before the top of the bucket, nevertheless, there is much more rye flour than wheat flour, I usually bake on the grill, there proofing is a leisurely business) ))), the roof fell during baking ...
But all the same - it is very tasty and JUST BREAD. We ate the whole loaf, and the owners did not even take the purchased one out of the packaging - neither white nor rye)))

In general - thank you very much for the recipe! Now I know WHAT you need to bake if you just want BREAD - quite familiar, but very, very tasty!

PySy. Baked in HP Brand 3801, a full portion. Exit - 855 gr.
Karamelka88
Here is the class! I read everything. At least a little tangle in my head starts to unravel. True, I never saw a specific recipe there. But I found out a lot.
Omela
lemusik, This is my favorite rye too !!!
Omela
Quote: Karamelka88

True, I never saw a specific recipe there.
The recipe for what?
Karamelka88
Well rye bread. Is everyone talking about that recipe "rye without anything"? Https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14592.0. I understand correctly? Should I try to do it?
Karamelka88
But there is no malt in the recipe. Or that there should be something like that. or is it not necessary?
Omela
Love, in "Rye Councils" are given are common baking recommendations any rye bread. This is a theory, knowing which, you can take any recipe from the forum, including this one - "Rye without anything". This is a matter of your personal taste.
Omela
Malt is again a matter of taste. There are recipes with it, there are without it. Personally, I don't like it in bread.
Karamelka88
aaaaaaaaa, sorry. I did not know. For some reason, I thought it was the obligation of rye bread with malt. Does the leaven have to be there? If so, which one is better. I just ran around shops and couldn't find anything for rye bread other than rye flour. I’m thinking where to look for this leaven for example (extra) and where to look for rye malt or sourdough can be suitable for kvass. Only I found a liquid concentrate for kvass. So I swim like a "blind kitten" here.
Omela
Look, now you are in the recipe for "Rye without nothing" bread. There are no additives in it. You can start with it.Then you can choose according to your taste:

rye: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

wheat-rye: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0

rye-wheat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

As for the additives, I repeat once again - this is a matter of taste. You can do without them.
lemusik
In fact - you just need to start WITH SOMETHING. And gradually assimilate the information.

MY favorite rye bread is 100% rye bread with rye sourdough, with malt (I also add coriander with caraway seeds - I love this business, but you can do without them))). But I didn't start with him at all. Find your HP themes, choose a recipe and bake. Until you get down to CASE, there will be no sense - information is swarming in my head ...

You can start with this bread too - it is not too complicated, but tasty and you should like it, since it is just table bread, as we are all used to, but much TASTY!)))
A herring with an onion on this bread is delicious!)))
Karamelka88
(y) Thanks for your patience. Now I will try, slowly. Maybe someday I'll also show off my bread here. : girl_red: You just need to understand how people upload photos here.
Omela
Love, start mastering the forum.
Here is the main page: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf... All themes, recipes, etc. are collected here.

There is also a "Search" window at the top. Just enter the word you want and press "enter".

How to insert a photo: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Good luck!
vedmacck
Quote: Karamelka88

I just ran around shops and couldn't find anything for rye bread other than rye flour. I’m thinking where to look for this leaven for example (extra) and where to look for rye malt or sourdough can be suitable for kvass. Only I found a liquid concentrate for kvass. So I swim like a "blind kitten" here.

S. Pudov has delivery to Tula (homebread-
And he has a Temka on the forum https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=159580.0

I buy from him myself.
Light
I also started baking rye with this recipe!
Karamelka88
Thank you. I baked this bread yesterday. Well, I looked after the kolobok and everything was fine, the dough rose 2 times. I put it on baking for 1 hour 10 minutes. And she baked me bread - there is nowhere worse to go. The roof collapsed. I decided to bake him for another 30 minutes (for some reason I thought that he was not baked inside) The bread tastes delicious. But stale as a biscuit on top, the crumb was plucked from it. In general, this bread is lying around. And my hands drop.
Omela
Love, the roof collapses due to excessive amounts of water or / and yeast. Try reducing the water by 20 ml to start.

Quote: Karamelka88

And my hands drop.
Nuuuuu, my dear, so fast? You're just getting started. Everything will work out, the main thing is to really want !!
Karamelka88
What is it. I don't understand the reason. I had this with white bread. But I changed the flour and everything was fine. So I think maybe it's not me, but flour ??
Omela
We read the theory: Bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Swifta
Quote: Karamelka88

Thank you. I baked this bread yesterday. Well, I looked after the kolobok and everything was fine, the dough rose 2 times. I put it on baking for 1 hour 10 minutes. And she baked me bread - there is nowhere worse to go. The roof collapsed. I decided to bake him for another 30 minutes (for some reason I thought that he was not baked inside) The bread tastes delicious. But stale as a biscuit on top, the crumb was plucked from it. In general, this bread is lying around. And my hands drop.

There was no need to put on the bake. Now we make croutons from this bread and eat ...
Delicious bread is the main thing. The rest is being adjusted.
Hands drop early. If every resident of the forum counted how many times his result did not meet expectations, then .... well, you yourself understand
Bake, watch, taste, watch and everything will be OK.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers