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

I have never baked rye in the oven. I decided to experiment. Stands on baking now.

I baked 2 loaves of this dough. Today, the youngest son ate even a dried hump. Considering that he rarely eats black bread at all. And this time I spread cheese and garlic piece by piece. In short, I'll still bake.

Where to go? ))))))

Interestingly, if you just bake with a loaf, it will take a long time. And if shaped in a different way, then they eat faster.

Gasha! Help me please! I myself have never made rye bread, only the one that my mother came up with (in my profile). I want to make this your bread. In what order should the food be put in the bread maker? Can you replace sugar with regular sugar? I have my own vinegar, there is a lot of sediment. Shake up? Or is it better without sediment? And most importantly, I have HP Brand 3801. Can I put your recipe on the Rye program and not interfere? My flour is very dry. I put white bread from the instructions, I had to add 2 and a half tbsp. l. water. I'm confused. Buying bread is already choking the toad and it is not very tasty. Thank you.

I answer point by point:

1. Sugar can be replaced with regular sugar. Brown sugar is less sweet, but you should try the ready-made bread to adjust the sweetness, saltiness and acidity to your taste.
2. I have never come across a sediment in vinegar, but if you prepared it yourself, then you know what it is. You can put any additives you like into the bread. If you like it, put it down.
3. The instructions for your bread maker should indicate in what order the products are placed.
4. I do not bake rye bread using automatic programs, but people baked it - it worked.
5. Regarding the flour-water ratio ... Bake one sample of bread and see if you need to add water or not. This can only be found out empirically.
Good luck!

And I did not add vinegar, because I put aged kefir

[Swetab, blank]

Swetab, blank , try immediately adding instead of brown sugar (if you want to put honey) 0.5 tbsp. l. honey.
This is because honey is sweeter than regular white sugar.
And if it seems to you that the bread is not sweet, then add a little more honey next time.
For example, I generally prefer bread without sweetness and generally do not add sugar or honey to the dough. Sometimes I can add 1 coffee. a spoonful of honey.
Again, it's a matter of taste.

And if you replace sugar with honey, you can feel the taste of honey? It's important to me. Because of this taste, I do not eat honey cake, etc.

Olya, why put honey if you don't like its taste? And everyone feels his presence in different ways ...

Thank you. So we'll get by with white sugar. And I don't really like especially sweet bread, especially black bread. I am currently in the process of studying this topic. There is a lot of information, while everything will be digested.

: hi: Hello. Gasha, I have more questions. Mom told me that when baking rye-wheat bread, it is better to put yeast in wheat flour. And she pours vegetable oil into water, and for example, in the instructions for LG HP, it is added to dry products. What's the best? How to pour semolina into a corner or all over a bucket (I don’t know how to say it correctly)? And one more thing: at what temperature should you bake bread? I understood about time, but I lost my temperature. Thank you very much for your attention.

: hi: Hello. Gasha, I have more questions. Mom told me that when baking rye-wheat bread, it is better to put yeast in wheat flour.And she pours vegetable oil into water, and for example, in the instructions for LG HP, it is added to dry products. What's the best? How to pour semolina into a corner or all over a bucket (I don’t know how to say it correctly)? And one more thing: at what temperature should you bake bread? I understood about time, but I lost my temperature. Thank you very much for your attention.

Olya, I have HP Panasonic, and the instructions for her say that yeast is laid first, then flour, then salt, sugar and last of all - water. And even if I bake in the oven, I still do the batch in a bread maker, that is, exactly as I wrote. Semolina is the same wheat flour, so I put it in at the same time. The temperature for baking bread in the oven is usually indicated in each specific case, but usually first the oven is heated to 220-250 degrees, the bread is put in a hot oven, roasting occurs, and then the temperature is reduced to 180-190 degrees.

In the recipe for bread "Without nothing", the temperature regime for baking in the oven is also written:

Oven 220 degrees - 20 min. + 35 min. by 190.

Gasha, let me report back! I am writing from an e-book, because without a photo, the computer died. I read the topic "Rye without anything", topics about my HP, and found in the instructions this option: 750 grams: water 290, ... wheat flour 200 g, rye 300. The crumb turned out like in store bread, the roof is semicircular, height about 7 cm. But the taste is missing. Most likely acid, because there is no vinegar in the recipe, or anything else of the kind. But still I learned one lesson of yours: I replaced 50 g of flour with the same amount of semolina. Looks like this is why the crumb turned out to be beautiful. Next time I'll add apple cider vinegar. Is a teaspoon enough for a start? Thank you.

Enough

Can you please tell me if it is possible to replace apple cider vinegar with balsamic?

I don't like this replacement, but it's up to you!

Thanks for the quick answer, I will not change (I am new to baking bread, so I will trust more experienced ones), I run for an apple

I scattered the bread. The top with cracks ..
She took all the ingredients according to the recipe, except for salt, she took 0.5 tablespoons more. Water 380 ml. I really liked the taste of the bread. Thank you, Gasha!

To your health, Svetik! Bread - in!

Gasha. now I will put bread according to your recipe. only my husband loves black bread straight. and I have a liquid wort for kvass and dry, do you think it is possible to add 1 tbsp of it and then what to subtract so that there is no excess? I have a Panasonic 2500, do not tell me on which mode the oven is there for 4 hours and fast for 2. ??

Gasha, hello! I baked bread according to your recipe. Unfortunately, I have neither a bread machine nor an oven. Baked in a multicooker Steba DD1. The flour was wheat flour "Makfa" and peeled rye "Kudesnitsa". The dough was kneaded as follows: I measured the required amount of water (I took water at a temperature of 40 degrees), poured it into three containers (in one container 20 ml, in the other two - the remaining amount of water approximately equally), then into one of the containers, where there is more water, added dry yeast and sugar, mixed it, set it aside, then measured the flour and semolina, sifted, mixed with a silicone spatula two types of flour, semolina and salt in the bowl from the mixer (I have the simplest mixer model), added water without yeast, started stirring with a spatula, added oil and vinegar, poured in water with yeast, when it became very difficult to knead with a spatula, turned on the mixer (I used spiral attachments for the dough), constantly helped the mixer, with a spatula collected the dough from the sides of the bowl and pushed it into the middle, to the attachments, so kneaded at the first speed for 6 minutes, still topped up the previously not introduced into the dough another 20 ml of water, then kneaded at the second speed for 4 minutes. Nothing like a bun did not work, but all the dough was grouped in the center of the bowl and I decided that it was enough. Then I was a little "wedged", instead of moistening my hands with warm water and stroking movements to form a bun, I sprinkled the board and hands with rye flour, pulled the dough onto the board and kneaded the dough several times in the standard way, formed a bun (in the process, the dough "ate" all the flour both from the hands and from the board). Gingerbread man put in a multicooker bowl greased with refined olive oil, turned on the multicooker at a temperature of 30 degrees for an hour, tightened the bowl with cling film and covered the multicooker lid.Honestly, I read the whole topic and I was a little confused that the proofing for many who used the recipe took quite a long time (I read that rye dough is fermented faster than wheat dough). Something stung me forty minutes later, I climbed in to see how my dough was there, but it was too late, fermented ((The gingerbread man crawled into half of the bowl, the dough formed a "dome", but the whole surface was in holes ... I immediately switched on the " frying "for 30 minutes. As it turned out later, 30 minutes was too much, the bottom crust turned out to be thick. After the end of the mode, I turned it off, greased the top of the bread with a slightly beaten quail egg, put a lid from the airfryer on the bowl and set it to 175 degrees for 15 minutes.
She took out the bread, cooled it on a steamer rack under a towel for 12 hours. The height of the loaf turned out to be 6.5 cm. The weight of the loaf is 837 g.
Here's what happened.
This is as soon as I pulled it out of the multicooker.

Then she turned it over.

Incision.

The bread came out very tasty, it seems to be nothing special, but it is impossible to come off. We ate a loaf in three days ... This is despite the fact that my husband eats exclusively wheat bread, and I exclusively buy round rye bread. Regarding the crumb, if I didn't squeeze too hard with my fingers, then I restored its shape, if it was strong, then no longer ...
It was the first time I baked bread with so much rye flour ... Gasha, I ask you to comment on what I did wrong, and I really look forward to your recommendations! Thank you in advance!

[Jay]

Jay, everything is so, and you are great! What comments can there be if the result speaks for itself!

rye dough dissolves faster than wheat dough

this is not entirely true ... The speed of proofing depends on the temperature, flour and yeast or sourdough, so you need to be careful not to leave the dough unattended, which, in fact, you did ... Clever girl!

[Gasha]

Gasha, what do you think, can you cut it in the form of buns?

Of course

[Gashenka]

Gashenkadear, take the report! Several times I tried to make this bread in a bread maker, and the result did not please me. Now I understand that the matter is not in the recipe, and not in my inept hands, but in an old and weak bread maker. I got dough mixer, and the result was not long in coming! Kneading 4 minutes. She baked in a multicooker Brand 37501. Proofing for 1 hour on the "Yogurt" mode + 1 hour in a switched off multicooker. Baking 1 hour 20 minutes on one side + 20 minutes on the other.

The bread is delicious, beautiful, wonderful! Thank you!

The crumb is lovely! Clever girl, Galyunya !!!

This is the first rye homemade bread that I liked.
Thank you so much for the recipe. Very simple and delicious.

To your health, Irisha! Myakish - in!

Hello, I want to praise the bread, it's just super! I baked such rye for the first time, it turned out from 1 time, thanks for the detailed description, it helped a lot not to send the birds to feed))) Definitely he should be allowed to ripen (I understood this for myself) about 12 hours, and then aaa is ideal. Children and adults cannot be driven away)))
The only thing that darkened, in my hp, on the dough program, where only kneading and proofing, at the end of the program happened the third kneading, which I did not take into account and which is not very good for rye dough, 2 is enough for him. But the bread was a success anyway, although it stood a little IMHO-the roof is slightly bumpy. Baking 1.10, you could put 1.20. I bake everything on pressed yeast, I added a little more than what was supposed to be. But judging by the previous photos, I did it very well.

helped a lot not to send the birds to feed)

Birds should not be fed with rye bread.

Good day everyone! the second day I am the proud owner of a Pansonik 2510 bread machine. on the first day I baked an ordinary milk bread, it turned out superb, I got bolder - I wanted to try my hand at rye ... The choice fell on this recipe due to the impossibility of buying special additives in the Belarusian province ... In general, I overestimated my strength.The roof fell a little in the middle, although it fit nicely, there were two fingers left to the edge of the bucket (wide, of course), proofing for 1 hour and 40 minutes (in the kitchen somewhere plus 25), I was afraid of the "porosity" of the dough longer. Kneading on Pizza 18 minutes, baking 1 hour 10 minutes. I did everything according to the recipe, but she took the liberty of replacing the water with dark sweet kvass, yeast and vinegar (wine) were added to it, but I forgot about sugar (fool!), But the kvass was sweet, about 360 ml. The gingerbread man was cute, dense but sticky, I added a couple of tablespoons of wheat flour without top to it when kneading, but within the recipe (initially I didn't sleep enough to adjust it during kneading), it fit nicely. I did not smear the top, I was afraid to open the lid for more than a split second (I opened it 3-4 times). The crumb is fine-pored, heavy, sticks a little to the teeth, but it seems baked. when pressed, the shape restores. Yeast put fresh, pressed wheat yesterday on them baked, by weight 25 grams. Delicious, sourness will burst, but he clearly lacks airiness and it is a shame for the roof ... I'll try to survive from the doa in the evening. I would be grateful to the author for a hint on mistakes (I sin on excess acid in kvass + vinegar, maybe it was no longer needed? Not enough sugar? Not enough time for proving?) Some questions ...

Hello, Tanya !. With the first rye bread, you! It is difficult to judge the quality of bread without a photograph of the crumb. If the crumb is finely porous, but the pores are evenly distributed, then this is the right bread. There is no need to talk about airiness in bread with a high content of rye flour. Rye flour is heavy and bread will never be as high as wheat flour. A lot or a little vinegar and sugar - everyone decides for his own taste. Try to knead less time by forcibly turning off the stove. As soon as everything intervenes, turn it off.

Cool bread!

Here is my first pancake "lumpy"

Yes, the crumb is moist, but the porosity is correct. You can try reducing the amount of liquid and adding baking time.

and it is not necessary to increase the proofing, is it not the point? Gasha, THANKS for your quick reply !!!

Tanya, only you yourself can judge about the proofing by the first bubbles.

the bun does not work, half of the dough is smeared along the bottom, I don't know how much flour I added

Now this bread is being baked in the oven. So far, what observations. The dough I got is very viscous and sticky, which is not surprising considering that it is almost completely rye. I kneaded it in a combine, but in fact, this is not a kneading, but mixed until smooth, the bun did not come out. That is, the dough is watery, but I think this is correct, let's see the result. The only thing is that without a form I don't know how to bake such a batter in the oven. I have an L7 form. Thanks for the recipe.

[Papa [BO]]

Papa [BO], the dough should not be liquid, it was necessary to add flour. I'm afraid that now the roof will not be very good

Strange, but for some reason the photo of the kolobok disappeared in the "Rye Soviets"

Here HERE put up the wrong kolobok - a lot of liquid! Look at the roof as a result. Where did the pictures go? As if it never happened ...

[Papa [BO]]

Papa [BO], the dough should not be liquid, it was necessary to add flour. I'm afraid that now the roof will not be very good

Strange, but for some reason the photo of the kolobok disappeared in the "Rye Soviets"

The roof didn’t fall, and the bread was visually beautiful, but the middle wasn’t baked at all, so indeed, less water was needed. We will experiment further).

Maybe add a little more baking time?

I was baked (baked in a bread maker 1.15), but it was flat as a brick and the dough is dense
the crackers turned out to be very tasty

Maybe add a little more baking time?

I added, it did not help, the crust is hard, but it was not baked inside. Think batter. There were also problems with getting out of the form. Again, the dough is probably very runny.

thanks for the great recipe! baked repeatedly!

To your health! Photos of the kolobok are back

I baked on the program "Rye" in Panasonic 2511 (0:10 kneading, 1:30 rise, 1:00 pastries, I did not notice intermediate kneading). The first attempt was made by the son according to the basic recipe (sorry) "with tambourines", I did not see the process. According to the result, it seemed to me that it was necessary to reduce the water, which I did this time - by 20 ml, that is, 360 ml. According to his son, he had about an hour and a half to get up, "that's exactly what it is. From the appearance of the dough before baking began, it seemed to me that it would be possible to give it and rise more, but I wanted to see what would happen on the machine. By the way, in the process of lifting the bread maker regularly clicked, I think it was the heating relay that clicked, that is, the rise was not at room temperature, as in the original version (again I apologize) "with tambourines", respectively, the dough should rise. better, faster.
The bread turned out to be 9.5 cm high. There seems to be no imperfection inside, there is no moist crumb there, or anything else. The taste is delicious. In the pictures, the dough before baking, the finished loaf in front and in profile, and cut.
But, as you can see, the top is not as round as the author's ...
I look forward to your comments.

[Georgi-47]

Georgi-47,
Quite off. You are the same George-47 as on the car. RU? ))

[Antonovka]

Antonovka, Yes!!! That one! An incredible meeting !!! Now I'll write in a personal.

George, what comments can there be? Perfect bread, perfect account! With such a thoughtful approach, it could not be otherwise! You are well done!