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

Thank you! I add water, like flour, 1 tablespoon each. I will work on a kolobok

[Gasha]

Gasha, now put it back on the bread. There was 400 ml of water, but another 4 tbsp. l when mixing in the next. I will do it for 400 gr. flour, because the stove cannot stir the dough - it interferes from below, and from above, even help with a spatula does not help

Helen, unfortunately, I cannot help you with this ... As I could - I explained how and what I was doing ...

No, I understood everything. It’s my stove that cannot cope, it’s hard for her. Let's see how they can handle less. Now I looked inside, a little rose ... I think in half an hour you can put on baked goods.
To me, please

Here's what happened yesterday





The roof is cracked again

But the crumb is already much better. Another spoonful of water will be okay!

Aha, already prettier I still have 2 tbsp. l of kvass wort added In the next. times 400 gr. I will bake flour so that the dough mixes well

In the next. times 400 gr. I will bake flour so that the dough mixes well

Well, I baked 400 grams of flour ... The gingerbread man looked like a real one, again I added water (to 290 ml. According to the recipe, I added 4 tablespoons of a spoon), apparently my flour was too dry. I baked it in manual mode, the bread rose well, but the roof cracked again. I'll take a picture tomorrow because it's still hot.

Len, you are the most important thing - do not despair ... Understanding - how much water you need will come as soon as you learn to feel the dough, that is, with experience ... Right away, rarely does anyone succeed, and you started right away with heavy bread ... No, to learn first on breads with a lower content of rye flour ...

No, in order to learn first on breads with less rye flour ...

For example? There are so many recipes, eyes run wide. I immediately sweep aside the malt, because we don't have it
I do not despair, I have already noted to myself that in the next. if you need to add more water, increase the proving time and reduce the baking temperature
Thank you for not quitting

[Darnitsky for her husband]

For example?

For example, Darnitsky for her husband and Rye with cottage cheese.

And you can skip the malt.

Okay, I'll try these breads. I have a leavened wort, I'll try to replace the malt with it

Gashenka, it turns out, yesterday's bread turned out to be sooooo tasty (albeit ugly) The crumb turned out to be so tender, and does not stick to the teeth at all. Even my mother asked what kind of recipe it was. I said that it was the same as the previous times (only instead of water, serum). She was surprised. She said she was very tasty and not at all the same as before

Well, look at what a fabulous crumb! Much better !!! Um-no-tsa !!!

Thank you! I shouldn't have panicked yesterday. It remains to achieve a flat roof.

It remains to achieve a flat roof.

Here, Len ... you think, do you need it? Well, of course, I want to set a goal for myself and achieve it ... But the most important thing is crumb and taste, and you already have it!

think, do you need it?

I would like ... Well, this is then somehow. Now I will master other recipes

Right!

[Gasha]

Gasha, baked yours yesterday without anything.

This time the roof cracked slightly. What does this mean, besides the fact that there is not enough water?
I baked the rye express program, where the first batch was 10 minutes, then the rest was 15 minutes, then the second batch was 20 minutes. After 5 minutes, the stove rolled an even and very tight bun in a completely dry and clean bucket. I gradually added 2 tbsp. l. water, after this the shape of the bun was gone and the dough began to smear along the bottom.In the end, it turned out what happened. If no water is added, does the bun become softer during the second batch?

Gal, judging by the crumb - there is enough water in the bread ... no more ... I would not worry about a slightly cracked roof, cracks on rye bread are not a marriage, but an indicator of correctness!

[Gashul]

Gashul, I don’t worry about the roof, I want to understand for myself what the correct bun should be, but every time I get it differently, sometimes it’s not even a bun at all, but the bread is still normal and tasty. I don't know how people manage to bake on a delayed start? I have to follow the kolobok and correct it.

Gal, I don’t bake on a delayed start, which I have written about many times, and I always adjust the bun ... Everything I could, I have already told and shown, bake more, everything comes with experience

I also wrote that rye dough does not need a second batch ...

And the bread can turn out differently due to the weather, for example ...

..... more, everything comes with experience

we will gain experience ...

[Gasha]

Gasha,
Thank you very much, the recipe turned out to be a lifesaver for me. My supra 355 let me down a bit, the big bucket became unusable, the pin fell out, there was a small one left for the muffins and there was a screw just for mixing, and I decided to switch to rye bread before buying a new bucket. I stopped at this recipe, kneaded the floor. doses, everything worked out and very tasty.

[tati-ana]

tati-ana, it's nice to read such reviews! Good luck and good bread to you!

Well, I was honored and I was on rye bread. Rather, out of curiosity (if I can or not, it will not work), because we are not very rye, probably the store stereotype is firmly entrenched in us. I was looking for a simpler recipe and found yours. And, rather, it did not work out than it did. Most likely I know why. Little yeast - 20 grams of pressed, and little liquid - the dough was spinning on the shoulder blade, and there was a little bit of smear, near the very base of the shoulder blade. It took sooooo long to climb, almost 3.5 hours. Probably I shouldn't have panicked and left the dough to rise to a normal state, but I was still afraid to overexpose it. The brick turned out to be not tall, but, surprisingly, not heavy. I didn't let him cool down completely out of frustration, and cut off the crumbs. On the cut, the crumb is in even holes, it smells delicious, yes, the "roof" is even, not convex. Didn't taste the taste, left it to cool. I will bake again and again, especially since my family members agree to eat it.

After all, it probably turned out to be bread? The crumb is not sticky, slightly damp, does not stick to the teeth. Everyone liked the taste, but I'll put more salt next time. Thanks for the recipe!

To your health, Sveta! Next time, try adding liquids to 1 tbsp. l. less, and add ten minutes for Baking

Gashenka! Finally, I found the time and made some bread according to your recipe. It tasted very good:


Thank you very much for your advice and detailed instructions!

[Gulnara]

Gulnara, in appearance - also very good! The dome is in place, the crumb is great! Well done!

: a-kiss: thanks, we will continue to try !!!!!

Gasha hello, please help me too. Rye bread is a disaster, I have been tormenting for several months and they ALWAYS settle and sticky, your topic with a rye bun and tips has become a real discovery for me, for which I am immensely grateful!
Before that, I really tried to bake only with sourdough, white bread turns out great, I bake without yeast, but that's the trouble. I decided to first master rye with yeast and chose your recipe.

Yesterday I baked bread according to this recipe, only halved it because only 200 grams remained. rye flour. I reread this topic and "rye advice" too, but something still did not reach. I'll start with a kolobok, I took 190 ml of water, it turned out to be a lot, I added 2 more tbsp. l, but white flour (there was no longer any gourd), like the bun began to be cut out, but by 15 minutes of kneading, my stove turns on heating and then the dough began to smear quite strongly along the bottom, the bun swam away,I turned it off and after 5 minutes I turned on the same program again first, added another spoonful of flour, then another spoon and after this spoon the bun was, though not even and smooth, but as if it had been overtaken by a tsunami))) well, the mixer threw very hard his poor shape, I can't imagine how he could turn out so small in this situation, but there was no puddle under it at all, I had a wash that I poured flour, but I was afraid to pour water, it was already the end of the second batch (10 min. ). I invited him a little and left him with the oven turned off for proofing.
The dough rose very slowly, not willingly, and the surface was not even all the time, for a total of 2 hours, by the way I checked it by pressing my finger, in the first bit the dough remained on my finger, then I moistened my finger with water and the hole remained, did not rise at all , well, and then I was scared that the dough would stop again, although it did not increase much (well, it was difficult to judge, since the dough was small and it spread out in shape and rose a little, it was difficult to understand 2 times or not) and I turned on baking for an hour.

Here's what happened as a result:



It seems to me that the dough did not move as it should, it was necessary to leave it for half an hour, what do you think? The crumb feels sticky, I haven’t tried it yet, I don’t know if it’s worth it, I’m afraid of indigestion, I’m also pregnant and these sticky rye breads have no effect on my digestion, but soooo I want the right tasty bread, I don’t have strength! And still, questions about the kolobok remained, because it was rather dry and there was no puddle, but at the same time it was not even, but disheveled. I would be very grateful for your help!

[Svati]

Svati, Hello!

First, don't panic! Everything will definitely work out, but over time, as you gain experience.
Stock up on rye flour to free your brains from the "oh, the flour ends!"
And they went to figure it out. Write down immediately in your notebook that you need 170 ml of water for 200 g of rye flour (approximately, if necessary, you can adjust it more precisely)
Write down that after 15 minutes of kneading, the oven is heated, which means that the most correct thing is to handle the batch in these 15 minutes before heating. Longer kneading for rye dough is not needed. In extreme cases, it is necessary, without waiting for heating, to turn off the stove and turn it on again to add mixing. But this is a last resort! Keep the rye dough kneading short!

To understand how many times the dough has increased, draw with a brush marks on the bucket with at least beet juice - two stripes: the dough before rising and, approximately, a doubling of the volume.

Now on the photo.

The roof is good. The crumb is uniform. The only problem is "gritty" due to insufficient proofing.

Not bad for the first time. Bake more, analyze, write down, correct mistakes, gain experience! I'm sure the next bread will be better! Good luck!

Thank you very much for such a quick response, Next time I will try on some of the programs for baking bread, just forcibly turn it off, I had the "dough" program and it is like this. For a short batch, you need to quickly "figure out" what a kolobok needs,)) I'll try! Tell me more please, a small puddle must be under the kolobok, and does the "finger pressing method" work for you on rye? It doesn't work for me, the dough could still grow and grow and the hole did not align and confused me.

I used to be guided by bubbles, i.e. purely visually.
Does your stove have a program similar to "Dumplings" or "Noodles", that is, one where there is a simple kneading without heating?

Unfortunately, there are no such programs, I have a Gorenie bread maker, 12 programs, but there is little use from them, they all say kneading + lifting, so everyone will be warming up.

Well then, as I wrote earlier - turn off the stove before heating.

I still tried bread, no, it's not mine.)) Nothing to do with sourdough bread to taste, I understand that it seems that I need to at least learn this way, but it's no use if I don't eat this bread, I like bread that is sated in taste and color, went to study your sourdough stuff, sooooo beautiful! As a matter of principle, do you bake sourdough rye bread only in the oven?

Yes, sourdough bread I like to bake in the oven

Delicious bread And what is important, you can bake in any device

[Gasha]

Gasha, thanks for the recipe, this is what happened with the recipe for 200 ml , though the roof is not very good (I saw that the bun was smeared below, but decided that it was normal for rye) but delicious !!!!!! I added a little more raisins, I will bake some more, I want to try it in the oven.

Lena, great bread and the roof is great!

Thank you for your approval, I am very glad that everything is going well with our friendly forum.

Thank you very much for the recipe! For a year of experiments with a bread maker, this is my best bread!

To your health, Nadia! I am very glad that the bread came to taste!

Thank you so much for the recipe !!!! It turned out insanely tasty. True, the program was compiled by itself

Gasha, thanks a lot for the recipe!
This is my first delicious rye bread!
Baked with rye sourdough from Viki, thanks to a separate Omelochka for adapting this recipe for sourdough.
True, instead of kefir - there was fermented baked milk with water, and instead of molasses - sugar.

sorry for the photo, from the phone ..

Gasha, hello! I have a question for you, if the bread maker does not have a special scoop for rye bread, is it possible to knead bread with an ordinary spatula according to this recipe? I'm just afraid that something will break in the bread maker? (There is no rye mode in my HP, etc.)

You can, Lily, nothing will break!

Thank you very much for such a quick response. We will try!