Rye bread on kvass in a bread maker

Rye bread on kvass in a bread maker

Category: Yeast bread

Ingredients
Wheat flour (I took in half the 1st and 2nd grade, but the highest is possible)	300 g
Rye flour (I took half and half wallpaper and peeled, in the recipe - just rye flour)	260 g
Kvass (non-carbonated with malt) (I blew gas from a purchased bottled kvass)	400 g
Salt	1.5 tsp.
Sugar	1.5 tbsp. l. (I took 1, probably less is possible - sweet kvass)
Yeast	2 tsp
Caraway	1 tbsp. l.

Cooking method

• In the recipe (for greater benefit) I used wheat flour of the 1st and 2nd grade (in half) and rye wallpaper in half with peeled flour. So you can and so!
• The recipe is accurate, you didn't have to add anything, you can immediately on the timer.

Note

At the weekend I tried a recipe for rye bread on kvass from recipes for Panasonic-255. The first time the dome of the rye bread did not fall off, it was not even flat, but round, almost like a wheat one! And it tastes great. I recommend to all lovers of rye bread!
I speckled it again and brought it to work today - everyone is delighted, they also thought about buying HP

Chaldeika Photos

Similar recipes

Kvass wheat-rye bread (bread maker) (LaraN)

Wheat bread on rye kvass wort and ripe dough (Mikulishna)

Wheat-rye bread with dry leavened kvass (Omela)

And what kind of kvass did you take? Who is the manufacturer?

I don’t remember exactly whether it was called Drevlyansky or Old Russian. A liter bottle, it says on it that it was made by natural fermentation and contains rye and barley malt. I think any natural will do, the main thing is to look at the composition. And then I looked at one bottle, there is chemistry - wow!

Is the oil completely missing in the recipe?

Caprice, there is no oil in this recipe. I often baked on it in the summer, when I knew little of other recipes. Kvass was taken by "Nikola" with malt. Indeed, rye bread turns out well - the "roof" does not fall off. But on dry kvass I like it better. Especially when you brew it with boiling water. But this is for my taste. Someone may like bread on ordinary kvass.

Sveta, I also made the same bread (thanks to Varlashk'e for the recipe). Delicious and beautiful (see the photo - sorry for the quality of the pictures, I took it in a hurry with my cell phone) Kvass took "Drevlyansky".

I have three questions for you:

1) How to get rid of carbon dioxide, that is, from gas in kvass, to heat it up or what?

2) Maybe not put sugar at all, but there will be enough sugar from kvass, since bread, in my opinion, is still somewhat sweet?

3) Do not know by chance where in Kiev you can buy dry kvass - it seems to me that this recipe on dry kvass will be even better

Owl, kvass can be poured with gas. I added and did not notice the difference. Here somewhere on the forum I read that people specifically buy carbonated mineral water for baking bread. According to their observations, the bread becomes more luxurious from this. And you can get rid of the gas by pouring kvass into a glass and leaving it there for 2-3 hours, after stirring it.
You are right about sugar. It in this recipe needs to be reduced from 1.5 tbsp. l. up to 1-1.5 tsp, if the kvass is sweet.

Here somewhere on the forum I read that people specifically buy carbonated mineral water for baking bread. According to their observations, the bread becomes more luxurious from this.

Amendment.
Mineral water with gas is added to flour for baking bread WITHOUT yeast (just = gas. Water + flour + salt and directly into the oven). There are yeast allergy sufferers and healthy food fans. Everyone has their own choice!
And I would not pour carbonated water into yeast dough. Yeast loves oxygen, and can take offense at carbon dioxide.

Owl, I'm glad the bread turned out! It was not possible to completely release the gas (I kept the bottle open), I baked bread on a timer, it probably came out on its own. Sugar, for my taste, is also too much. I would remove it altogether (kvass is sweet), but I don't know if it is possible. There is dry kvass in almost every store and supermarket, only it is forced somewhere far away, because you have to ask. Regarding the use of dry kvass in this bread: a separate bag of dry yeast is included in a bag with dry kvass, and I don't know if you pour boiling water over the kvass, as Yana advises, should you put more yeast in it (this is necessary in the recipe for making kvass)? I got confused with this and decided to buy kvass in a bottle. Actually, on the advice of members of the forum, I am happy to add dry kvass to rye bread

Thank you Sveta for your feedback!

The next bread for this recipe will be "experimental")

Here's what I'll do:

a) I will use dry kvass;

b) I will put less sugar than according to the recipe;

As for yeast in a bag for dry kvass, I think that they have nothing to do with our bread business. But I will not immediately throw them away - it will not work without them, I will fill them up next time.

Owl and Sveta yeast from kvass in bread does not need to be put You put 2 tsp. in bread according to the recipe, it is simply not known what yeast is in the kvass and the bread may not work, but the kvass is put into the bread because of the malt. In general, it is better to buy kvass without bread yeast. I'll come home and take a picture of this kvass.

Is there kvass without yeast?

Is there kvass without yeast?

There is. On chemicals and sweeteners.

Here is the dry kvass about which I spoke. Its composition: rusk crumb from a mixture of wheat and rye flour, fermented rye malt.

Thanks, Sveta. I will definitely report the results here, I really liked this recipe, it is enough to make it a little less sweet and in general there will be an ideal. Then, as soon as I get hold of malt somewhere, I will make classic "Borodino" bread - a dream of a lifetime

I also noticed one thing - this bread on kvass stale much slower than all kinds of white bread.

Thanks, Sveta. I will definitely report the results here, I really liked this recipe, it is enough to make it a little less sweet and in general there will be an ideal. Then, as soon as I get hold of malt somewhere, I will make classic "Borodino" bread - a dream of a lifetime

I also noticed one thing - this bread on kvass stale much slower than all kinds of white bread.

A concentrate of liquid kvass wort in glass jars can help you, there is everything you need for rye bread.

Sveta, Owl! In the recipes for "Panasonic-255" in the "Rye Bread" section there is "Zavarnoye" bread. There rye malt can be replaced with dry kvass (4 tablespoons of malt = 4 tablespoons of dry kvass) and put the rest according to the recipe. Also good at it. Only, if dry kvass with a sweetener, then honey should be reduced. I took "SAF-kvass", filled it with boiling water according to the recipe, reduced the amount of honey and the bread was baked perfectly. Based on this recipe, I began to experiment and I got my own recipe for rye bread on dry kvass and fermented baked milk. I baked it repeatedly, I like the result. The recipe was placed in the "Competition" section.

Thank you, Yana, I just wanted to try your bread in the near future.
Owl, I also noted that this bread lasts much longer (even in comparison with other rye bread). I wonder if sugar can be eliminated from the recipe altogether? There is enough of it in kvass

Sveta, made today according to your recipe with minor changes:
added - 1 tsp. dill seed
kvass - diluted with Moscow kvass concentrate
sugar - reduced to 0.5 tbsp. l.

It turned out super!
although it seems to me a little acid is missing.

Olzhych, I'm glad I liked the bread! I think you can add tsp. lemon juice (Panasonic advises adding vitamin C to rye bread, and in some recipes this is recommended). It won't get any worse. I will try next time.

Sveta, I think that sugar can be omitted if the bread seems sweet to you. But I do it differently. I just replace tablespoons with teaspoons. For example, instead of 2 tbsp. l. I put 2 hours. In my opinion, it’s easier and you don’t feel sugar in bread.
Try sugar-free and sugar-free. Which option suits you and stop there.
About lemon juice, I want to add that first you need to look at the composition of dry kvass or concentrate. There may already be citric acid there. It is in SAF-kvass. I once added 1 tsp. and I didn't like it. The bread turned out to be sharply sour.

Tell me, how much dry kvass you need to put, 1 tbsp. l.?

Dry kvass is put according to the recipe instead of malt the same number of tablespoons.

But if there is no kvass, but there is "Guinness"? It seems to me that it should turn out better than with kvass.

But if there is no kvass, but there is "Guinness"? It seems to me that it should turn out better than with kvass.

And Guinness is not a pity to pour?
I think the taste will be slightly different. I baked both on kvass and on beer (Lvovskoe "Persha brewery"), on kvass the bread, of course, turned out to be sweeter

and what mode? Or do all have panasy with "black bread"?

[Sveta]

Sveta, thanks a lot for the great recipe. I made bread strictly according to the recipe, only I took 1.5 hours of sugar. l on advice Yana, and kvass - "Dobrynya Nikitich". My fastidiousness was assessed positively, but they asked me not to put the caraway seeds anymore, and I don't like it myself. I want to taste my favorite coriander. And I set the mode to be the main one, my stove does not have the "rye bread" mode, it turned out great (this is for information Furniture).

I also tried to bake this bread. I had a stove not so long ago, this loaf is probably the 10th in a row. I haven't eaten such delicious bread for a long time, if ever. Everything turned out: the color is dark, brown, and the crust is golden and crispy, and the taste and smell is just something ... But I made adjustments to the original version of the recipe: I added 1, 5 tbsp. tablespoons of olive oil, a teaspoon of ground coffee powder (for color) and a tablespoon of coriander instead of cumin. I have moulinex, I baked whole grain bread on the mode. It turned out just fine !!!!

I am a complete burdock in baking: only two breads were baked, and the second one had a cupola (although the bread turned out to be delicious and I ate it in a couple of days). Today I tried to make rye bread on kvass and almost nothing happened. I did everything as it was written in the first recipe, but (!) Put in 1.5 teaspoons of sugar (as later recommended), did not defend the kvass, but chatted in the bottle until the foam stopped forming. Kvass was not heated, it was at room temperature and moderately sweet (Nikola). Everything else is exactly as in the recipe. When I started the program, the bun began to stick to the walls, and there were bits of dough left on them. I added a couple of tablespoons of flour, but probably a little late. As a result, the bread rose only by half, there was no dome, and instead of it there were irregularities, almost a failure. Here's the bread. Now it is cooling down, I will wait an hour and then cut it.
Something can be said about flaws: what led to such a result?

[Rider]

Rider, there was no need to add flour ... The rye bun is very sticky and always behaves this way at the beginning of the batch. If you shake up kvass, then most likely you made a mistake with the liquid, and have already added less than necessary, because the foam interfered ... IMHO

The gingerbread man should look like he sat down in a puddle, and his legs parted ...

This is how Elena Bo's photo is

https://Mcooker-enn.tomathouse.com/in...ic=1795.0

[Rider]

Rider, for the entire time of using the bread maker, I only once added something to the bun. I looked, looked, but did not add anything, I believed that it should be so. Gaining experience.
This particular bread was baked twice. And both times everything worked out with a bang. Therefore, maybe you will try to do exactly like me and you will succeed too? People in the know say that everything affects, even the brand of flour and yeast

So. First of all, pour 1.5 tbsp. l. tablespoons of olive oil. I like it that way. Most likely it will be the same with the vegetable. We took kvass to Nikola once, the second time I don't know who produces it, we bought it in Okey, with the Okey brand.to release gases, poured into the kvass directly 1.5 tsp. salt. And they stirred. We waited until the foam subsided and measured exactly 400 ml. To avoid sweetness, only 0.5 of the usual teaspoon of sugar was added. There is also 1 tbsp. l. coriander for flavor. we don’t like gray bread, we want brown bread, so an ordinary teaspoon with the top of finely ground coffee maxwell (instant) went into the dough. The flour was Nordic and Makfa. With the Nordic it turned out tighter. We liked it better. 280g. rye flour from the Baker. Both are sifted through a sieve. And in the end 2 tsp. yeast saf-moment. Shelf life until the end of 2009. If the yeast is less fresh, they say, you need to put more - somewhere 2.5 tsp. There is no rye mode on my stove, so whole grain was chosen. They say that it is necessary to remove the stirrers after the first kneading ... We did nothing of the kind, we just turned on the program and for almost four hours we got wonderful, aromatic bread. Like this. I wish you success)))

Thanks a lot for the detailed explanation! Tomorrow I'll try to do exactly as you advise.

[Bread "Zavarnaya" rye-wheat with caraway seeds]

Delicious bread everyone!
I hasten to share my successful experience of making rye bread on dry kvass:

Bread "Zavarnaya" rye-wheat with caraway seeds

! The rye bread spatula is installed!

Ingredients in order of bookmark:

1. Dry yeast Dr. Oetker - 2 tsp.
2. Rye flour "Nastyusha" - 325 gr.
3. Wheat flour "Makfa" - 225 gr.
4. Brown sugar - 2 tsp.
5. Iodized sea food salt - 1.5 tsp.
6. Cumin - 1 tsp.
7. Olive oil - 2 tbsp. lies.
8. Dry rye kvass - 4 tbsp. l. - brew, stir, let cool, add.
nine. ! Boiling water! for brewing kvass - 80 ml. - measured the boiling water with a "native" measuring glass, stirred it into the metal. Turk.
10. Water - 330 ml.

Programming:

Program - Rye
Mode - Vake - baking
Size - automatic
Crust - automatic machine
Timer - 3 h. 30 min. (no respite)

The baking program and the Zavarnaya Bread recipe are taken from the instruction manual for the Panasonic SD-255 bread machine and the recipe has been successfully applied with some substitutions of ingredients:
salt - sea salt; honey - granulated brown sugar; coriander - cumin; rye malt - dry rye kvass. Kvass composition: rye malt, rye crackers, no yeast.
The proportions are the same as in the original recipe. I didn't sift the flour. Scales electronic Kenwood, accuracy 1 gr. Containers from the set supplied with the stove.

The weight of the finished product is 939 g. after cooling for 30 minutes.
I didn't bother with the photo, but when I repeat the recipe I will definitely post it.
Half has already been eaten, including at work - no negative responses.

[Sveta]

Sveta , thanks for the recipe !!!!
just super _
for Latvian bakers I will say People! instead of kvass, buy the Porteris Iesala drink, it is non-alcoholic! we release the gases and everything is ready, it is in it malt-barley leaven. It turns out very tasty!

And I baked it! This is wonderful bread. Everything is exactly according to the recipe with cumin. The loaf is beautiful, the roof is high, the crumb is elastic, and the aroma .... Your kvass from the ROSPAK concentrate is leftovers, so that both sediment and raisins got into the bread, which added color and unusual taste (something similar to Karelian, but softer ).

Owl, kvass can be poured with gas. I added and did not notice the difference. Here somewhere on the forum I read that people specifically buy carbonated mineral water for baking bread. According to their observations, the bread from this becomes magnificent. And you can get rid of the gas by pouring kvass into a glass and leaving it there for 2-3 hours, after stirring it.
You are right about sugar. It in this recipe needs to be reduced from 1.5 tbsp. l. up to 1-1.5 tsp, if the kvass is sweet.

Hmm .. Why get rid of gas? The action of yeast is based on the release of carbon dioxide, that is, first we get rid of gas in kvass, and then we add yeast so that it releases the same carbon dioxide that raises the dough? :-)

Here's my razhana on kvass. Very tasty bread.Baked a small loaf for 280 ml of kvass

I also bake this bread. One of my favorite recipes lately

we also have this favorite bread
Husband trading rye did not eat before - heartburn
now eats but only this one, I don't have time to bake

So much for a coincidence! I just yesterday baked bread for the first time on kvass, even two (since the first one immediately went to visit).

I can notice that bread on barrel kvass (which has already stood for several days at home) tastes better than on bottled one (they took "Yarilo").

Now this bread is on the list of favorites.

[Bread "Zavarnaya" rye-wheat with caraway seeds on dry kvass]

Bread "Zavarnaya" rye-wheat with caraway seeds on dry kvass

Repeating the recipe with replacing sugar with honey. Sprinkled with sesame seeds on top. The result is stable - excellent bread!

Now I always sift both wheat and rye flour: the bread is baked better, and the rye flour began to come across a flour worm.

I made it according to the recipe from the first post, but instead of caraway seeds, dill seeds, it turned out great, everyone liked it, thanks for the recipe. True, the first time I took 400 grams of kvass and got bread with a sagging roof, the second time I took 400 ml and everything was fine with the roof, but the state of the roof did not affect the taste.

I made it according to the recipe from the first post, but instead of caraway seeds, dill seeds, it turned out great, everyone liked it, thanks for the recipe. True, the first time I took 400 grams of kvass and got bread with a sagging roof, the second time I took 400 ml and everything was fine with the roof, but the state of the roof did not affect the taste.

And what is the difference between 400 ml and 400g of kvass?

And what is the difference between 400 ml and 400g of kvass?

I don’t know, maybe kvass differs from water and 400 ml is not 400 gr.
Next time I'll weigh, I'll tell you about the result.

today baked bread on beer with rye flour. It turned out SUPER !!!!

I got this kind of bread

I don’t know, maybe kvass differs from water and 400 ml is not 400 gr.
Next time I'll weigh, I'll tell you about the result.

From my experience:

pouring 300 ml. water into a measuring cup from the stove, pour it into a mold, standing on a scale, previously zeroed, I get a few grams less (from -5 to -10 gr.).
So how does the eye evaluate the line on the glass?
For the purity of repeating the recipe, I began to pour it into a measuring glass and add grams in grams to a mold on a scale.

Then I realized that the most important thing is for me, - control of the bun for adhesion to the walls of the mold.
I try to achieve a slight adhesion so that it at least sometimes comes off the walls. Then the result is more stable.

The control of the bun is especially important when conducting experiments with additives.

Yesterday I made simple wheat bread according to the oven recipe and decided to add 30 gr. fiber (bran), reducing by 30 gr. flour.
As a result, when controlling the kolobok, I added 2 tsp. water, because the bun was too dry and threshed on the walls of the mold.

Yesterday, instead of kvass, I took 400 ml of water and a tablespoon of kvass wort, the roof collapsed, but it’s delicious, although it is somewhat different from when it was on kvass.

Then I realized that the most important thing is for me, - control of the bun for adhesion to the walls of the mold.
I try to achieve a slight adhesion so that it at least sometimes comes off the walls. Then the result is more stable.

You understood everything correctly, there is no need to chase after milli-milligrams, you need to achieve the balance of flour and water, this is the bun.

Yesterday, instead of kvass, I took 400 ml of water and a tablespoon of kvass wort, the roof collapsed, but it’s delicious, although it is somewhat different from when it was on kvass.

Replacing kvass with water will not give you a collapsed roof. Keep track of the bun and the amount of yeast.