Rye-wheat bread 60/40 - 180 minutes

[Rye-wheat bread 60/40 from peeled rye and wheat low-grade flour]

Rye-wheat bread 60/40 - 180 minutes

Category: Yeast bread

Ingredients
1. Peeled rye flour	400 gr.
2. Wheat flour for general use	300 gr.
3. Sugar or fructose	40 ml. = 40 gr.
4. Fine salt	15 ml. = 23 gr
5. Dry yeast	15 ml. = 16 gr.
6. Boiled water t = 35C degrees + -30 ml.	500 ml
Ascent time t = 30-32C degrees	80 minutes
Dough rise height	1.5-2 times
Baking t = 170-180С degrees	1 hour 30 minutes
Loaf weight	1200 gr.

Cooking method

• Rye-wheat bread 60/40 from peeled rye and wheat low-grade flour - a recipe in modern technology in 3 hours in a bread maker or oven. We bake quickly and easily. In almost any bread maker or oven. Today, the updated list of bread makers includes dozens of models. For a complete list, see the topic:
• The photo shows a loaf baked in a Panasonic bread maker.
• Bake in programmable bread makers:
• Ariete-130 a similar product is always available in the Ikea store.
• We bake in the Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
• Choosing a combination of two programs "Gluten Free" + "Bakery products" (for models SD-2500, 2501, 2502 programs Basic Rapid (Basic Fast) + Bake only (Baking) respectively):
• I. Program "Gluten Free", set the usual stirring paddle, not a comb.
• Attention! Mode "Rye" due to baking time 45 minutes does not fit.
• The dough will immediately begin mixing for 15 minutes.
• Proving dough in the program "Gluten Free" 60 minutes.
• After 3 minutes, from the moment the dough starts mixing, armed with a long and narrow spatula, we begin to help its mixing in the corners of the bucket and lightly pressing from above to the mixer. This will produce an even crust of bread. from above. Having finished helping stir the dough, close the lid, take the watch and set the alarm for 60 minutes, this will allow you not to forget to reset the program "Gluten Free" in a bread maker 50 minutes before its end, without lifting the lidotherwise the dough will settle. Resetting the program "Gluten Free" and wait for the end of the rise of the dough 1.5-2 times and select the program "Bakery products".
• II. Program "Bakery products", set the baking time 1 hour 20 minutes.
• After an hour of baking, you do not need to moisten the surface of the bread with boiling water, since the cracks on the crust will be small.
• Put the finished bread in a towel and leave to ripen for 2 hours.
• It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft. We look at the result:
• 
• The photo shows a loaf baked in a Panasonic bread maker.
• We bake in the "Moulinex OW 5002 (5004, 6000, 6002, 6004)" bread maker.
• explanation of the Borodinsky Regime here
• We choose a combination of two programs:
• I. Program №13 \ "Yeast dough \".
• Time 1 hour 25 minutes.
• Kneading 25 minutes.
• Rise for 1 hour and wait for the dough to finally rise 1.5-2 times.
• II. Program №14 "Baking".
• Maximum time 1 hour 10 minutes.
• At the end, immediately add another 10 minutes.
• Total baking time = 1 hour 20 minutes.
• Information on baking rye bread,
• in the bread maker "Moulinex OW 5002 (5004, 6000, 6002, 6004)",
• kindly provided - Crochet .
• Put the finished bread in a towel and leave to ripen for 2 hours.
• It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.
• We bake in the Kenwood BM450 bread maker or in Programmable bread maker..
• Rye bread program by leaps and bounds in Kenwood BM450 looks like this:
• 1. Temperature equalization - 0 minutes (0 - 60 min.).
• 2. Mix 1 = 3 min. (0 - 10 min.).
• 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
• 4. Rise 1 = 20 minutes. (20 - 60 min.).
• 5. Wrinkle 1 = 15 sec. Will turn on.
• Warm-up mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
• 6. Rise 2 = 60 minutes (0 - 2 hours).
• 7. Wrinkle 2 = 15 sec. Will not turn on.
• Warm-up 2 mode is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
• 8. Rise 3 = 0 minutes (0 - 2 hours).
• 9. Baking = 1 h. 20 min. (0 - 1 h. 30 min.).
• 10. Heating = 0 minutes (0 - 60 min.).
• Put the finished bread in a towel and leave to ripen for 2 hours.
• It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.
• For sourdough baking, increase the rising time by 1 - 3 hours.
• Rye bread program sourdough in Kenwood BM450 looks like this:
• 1. Temperature equalization - 0 minutes (0 - 60 min.).
• 2. Mix 1 = 3 min. (0 - 10 min.).
• 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
• 4. Rise 1 = 20 minutes. (20 - 60 min.).
• 5. Wrinkle 1 = 15 sec. Will turn on
• Warm-up mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
• 6. Rise 2 = 2 hours (0 - 2 hours)... The rise time must be matched to the existing leaven.
• 7. Wrinkle 2 = 15 sec. Will not turn on.
• Warm-up 2 mode is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
• 8. Rise 3 = 0 minutes (0 - 2 hours).
• 9. Baking = 1 h. 20 min. (0 - 1 h. 30 min.).
• 10. Heating = 0 minutes (0 - 60 min.).
• We bake in the oven.
• We mix everything with a hand mixer for 10 minutes and put it in a mold, which we grease with sunflower oil.
• Prove dough in the oven at 40C degrees Celsius for 60 minutes.
• Bakery products... When the dough has risen 1.5-2 times, switch the oven to 170C-180C degrees Celsius and bake for 1 hour and 30 minutes.
• After an hour, we take out the form from the oven in order to moisten the surface of the bread with boiling water, and again send it to the heat - to bake.
• Put the finished bread in a towel and leave to ripen for 2 hours.
• It is very convenient to store bread on the wire rack in a large saucepan with the lid ajar, the crust will become soft.

The dish is designed for

1200 gr.

Time for preparing:

3 hours

Cooking program:

Combination of 2 programs or programmable HP

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I doubt very much that Panasonic will knead this amount of dough. Maximum for Panasonic - 600 gr. flour (manufacturer's recommendations). No, it’s not like that - it can mix and mix, but what will happen to HP after that?

[but what will happen to HP after that?]

I doubt very much that Panasonic will knead this amount of dough. Maximum for Panasonic - 600 gr. flour (manufacturer's recommendations). No, not so - it can and will mix, but what will happen to HP after that?

In the absence of magic -
this will be -

The photo shows a loaf weighing 1200 grams. cooked in a Panasonic bread maker.
this -

The photo shows a loaf weighing 1450 grams. cooked in a Panasonic bread maker.

this -

The photo shows a loaf weighing 1600 grams. cooked in a Panasonic bread maker.
this -

The photo shows a loaf weighing 1650 grams. cooked in a Panasonic bread maker.
and this is -

The photo shows a loaf weighing 1700 grams. cooked in a Panasonic bread maker.
and this is also -

Vanya, tell me, pliz, is it possible to count this recipe for a small loaf and how long to bake it then ..?

Vanya, tell me, pliz, is it possible to count this recipe for a small loaf and how long to bake it then ..?

You reduce everything by 1.4 times and the time too. Flour, respectively, will be 500 grams, and the baking time is 65 minutes.
Success.

Vanya, baked bread yesterday. Everything went well (only a full-fledged kolobok did not work out - the dough was, as it were, smeared over the bucket) until I turned on the baking. The dough has doubled. BUT after baking, I opened the lid and the roof settled down and did not brown at all .. I turned on the baking for another 15 minutes. As a result, it turned a little browned, but not as in your photo !!! What did I do wrong? The bread is delicious, but I want it to be beautiful as well ... Tell me, what's wrong?

[Topic 7. FORMATION OF A TEST WORKPIECE - "KOLOBKA".]

Vanya, baked bread yesterday. Everything went well (only a full-fledged kolobok did not work out - the dough was, as it were, smeared over the bucket) until I turned on the baking. The dough has doubled. BUT after baking, I opened the lid and the roof settled down and did not brown at all .. I turned on the baking for another 15 minutes.As a result, it turned a little browned, but not as in your photo !!! What did I do wrong? The bread is delicious, but I want it to be beautiful as well ... Tell me, what's wrong?

Can you show me some pictures for hints?
If not, then you have to blindly prompt.
What kind of bread maker do you have that is not listed in your profile?
And you will have to read about the formation of Kolobok here at this link -
Topic 7. FORMATION OF A TEST WORKPIECE - "KOLOBKA".
The water was added according to the recipe, and the dough turned out to be liquid.
Conclusion - the initial moisture content of local flour is very high, it often happens, it's not scary, you just had to add flour and if the kneading time was not enough, repeat the batch.
The next time, immediately reduce the amount of water by 50-80 ml before kneading, the dough should be collected in a tight "Kolobok".
As soon as it works, you will have bread!
But still write, we'll figure it out.

Vanya, thanks for the comment! I have HP Panasonic SD-ZB2502. I have only been using the stove for a week, so there is still little experience !!!!
Next time I will take into account your comments. I will write about the result !!!

Vanya, hello again. Will you take a look at my photograph?

Vanya, hello again. Will you take a look at my photograph?

Of course I will look and comment.
Judging by the thick crust, everything is fine with the water.
But the height of the rise of the dough needs to be corrected,
the dough went up very high - the roof collapsed.
The solution is simple, reduce the amount of yeast by 1/3
or reduce the dough rise time by 10-15 minutes.
Well, the bread is already quite pleasant!
Write!

[Vania]

Vania, please tell me, when reducing the bookmark by half, how should the baking time change?

You reduce everything by 1.4 times and the time too. Flour, respectively, will be 500 grams, and the baking time is 65 minutes.
Success.

Damn, in a hurry I did not pay attention that practically the answer to my question is above.
As a result, she baked for 70 minutes. Everything is normal.



Thank you!

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

I choose from Agram light, Agram dark, Oat bran, Panifarin, Fermented red rye malt, Malt extract, Extra-R, Wheat baking flour 2nd grade, Whole grain wheat flour 'Altai Health', Peeled rye flour, Rye wallpaper.
I think what I can do without, and what I need to buy well, and this is naturally not a complete list, suddenly I forget what I need .... Yes, and I probably added flour here in vain, you can buy it on the market ...

moved here -
Custard rye bread is real (almost forgotten taste). Baking methods and additives.

[Custard rye bread is real (almost forgotten taste). Baking methods and additives.]

I choose from Agram light, Agram dark, Oat bran, Panifarin, Fermented red rye malt, Malt extract, Extra-R, Wheat baking flour 2nd grade, Whole grain wheat flour 'Altai Health', Peeled rye flour, Rye wallpaper.
I think what I can do without, and what I need to buy well, and this is naturally not a complete list, suddenly I forget what I need .... Yes, and I probably added flour here in vain, you can buy it on the market ...

moved here -
Custard rye bread is real (almost forgotten taste). Baking methods and additives.

Agram light - needed, 30-40 gr. for one loaf.
Dark Agram - three times more acidic, as a result there will be very little malt flour in the dough - not needed, everything will be replaced by Agram light.
Oat bran - optional
Panifarin - this is gluten, it is required to save low-quality flour and for a good baking. Easily replaced with quality wheat flour. Think.
Rye red fermented malt - very necessary - 40 gr. on a loaf, stored for a long time in a dry and airtight form.
Malt extract - the producer is important; if malt is available, it is not needed. It is worth thinking hard.
Extra-R - can be used instead of Agram light, flavor characteristics are very close. Refused it due to the instability of the composition. If available, Agram is not needed.
Wheat baking flour 2nd grade - very necessary, including for baking ordinary white loaves, not loaves.
Whole grain wheat flour 'Altai Health " - good, but the price is high, it should be practically at the price of 2 grades. There is something to think about.
Peeled rye flour - the main product, if available, you do not have to add 2 grade wheat flour to improve the airiness of the crumb.
Rye wallpaper flour - a very heavy crumb, if there is a peeled crumb there is no sense in it.

It is also very necessary for the taste of Borodinsky and not only
Coriander seeds 3-5 gr.
Coriander ground 15-30 gr.
Caraway seeds 5-10 gr.
Everything for one loaf.

Excuse me .. I wanted to contact you in PM .. but I didn't find how to do it (I really don't want to litter the topic) but I have a question for Vanya28 ... the bread maker has a program (my own recipe), but I don't understand how to work with this program .. rewrote .. py I try to enter the time .. but I can't do anything .. please help .. I really want to bake rye bread .. teach a teapot .. plizz ..

I have such a bread maker
Bread maker Daewoo DI-9154
Program number 12 "Your recipe"
Step Action Possible values
1 Kneading 1 14 6 - 14 min.
2 Ascent 1 20 20 - 60 min.
3 Kneading 2 5 5 - 20 min.
4 Ascent 2 50 5 - 120 min.
5 Ascent 3 0 0 - 120 min.
6 Bake 80 0 - 80 min.
7 Heating 0 0 - 60 min.

This programmable bread maker has a high power of 815 W and bakes bread weighing up to 1400 g. It has two baking containers that allow, apart from one large one, to bake two small breads at once and according to different recipes, but with similar stages. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

I have such a bread maker
Bread maker Daewoo DI-9154
Program number 12 "Your recipe"
Step Action Possible values
1 Kneading 1 14 6 - 14 min.
2 Ascent 1 20 20 - 60 min.
3 Kneading 2 5 5 - 20 min.
4 Ascent 2 50 5 - 120 min.
5 Ascent 3 0 0 - 120 min.
6 Bake 80 0 - 80 min.
7 Heating 0 0 - 60 min.

This programmable bread maker has a high power of 815 W and bakes bread weighing up to 1400 g. It has two baking containers that allow, apart from one large one, to bake two small breads at once and according to different recipes, but with similar stages. More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

How to program, you need to read the instructions.
If it doesn't work, write.

Good time)
I tried to make bread according to this recipe and it turned out almost perfect)
Alas, I can't put a photo. But I want to try to reduce the salt a little, nevertheless it seemed to me a little salty and there is another question. It seems to taste okay, but the bread itself smells like a little damp dough and the crumb is easily crushed if you crush it, and if you press your finger on the crumb, the dough almost takes back its shape only leaving a trace. Is it better to reduce the water a little or increase the baking time?
I didn't pour water all at once, left 50 grams per bun, saw that it was a little dry and the flour was still dry on the bottom, which was not taken into the bun, and added water a little bit. Of course, maybe 10 grams and it was possible not to top up.
And even when the bun was almost ready, but strongly sticking to the walls, I poured some vegetable oil on it, literally less than a teaspoon, the bun was immediately old smoother and he immediately took all the remains from the bottom and walls.
The yeast barely crawled into the despenser) I had to not even close the mug, because when I tried to close it, the lid rested on the yeast and it immediately stuck there, and what is interesting, when you touch this window above the despenser, the yeast begins to scatter) to see some kind of dielectric material. I had to cover the yeast with a porcelain lid from the sandbox)
Also, which is better, sugar or fructose?
P.S.
And I almost forgot, the recipe says that to reset the gluten-free mode in 50 minutes, the stove is doing something at this time? Is there some kind of warming up or what? I just as soon as the batch ended so as not to miss anything I pressed the stop button. And after 60 minutes he turned on the baking mode. A couple of times I quickly looked into the stove to see the height. Everything was fine.
Is there a difference in what to turn off immediately or should you leave it on after all?

...
I had to cover the yeast with a porcelain lid from the sandbox)
Also, which is better, sugar or fructose?
P.S.
And I almost forgot, the recipe says that to reset the gluten-free mode in 50 minutes, the stove is doing something at this time? Is there some kind of warming up or what? I just as soon as the batch ended so as not to miss anything I pressed the stop button. And after 60 minutes he turned on the baking mode. A couple of times I quickly looked into the stove to see the height. Everything was fine.
Is there a difference in what to turn off immediately or should you leave it on after all?

In your model, these programs are (for models SD-2500, 2501, 2502 programs Basic Rapid + Bake Only, respectively). After kneading, the oven heats up the dough, and you turned it off.
You can take less yeast.
The crumb stabilizes after 12 hours.
Sugar or glucose - there is not much difference, except for people with limited consumption of these products.

Basic Rapid + Bake Only programs respectively). After kneading, the oven heats up the dough, and you turned it off.
You can take less yeast.

Greetings again. Now I made bread like that, alas with a photo I still can't report, but that's what happened.
Maybe because of the heating I missed a moment ... somewhere in the 40th minute I quickly looked into the oven, the dough was mainly rising from one edge, from the other edge the bottom was almost visible and the dough was like large pores, yeast seemed to work too well in the heat. I did not understand, or I missed the moment of raising it and it had already fallen or because of these pores it rose so unevenly and badly, but I decided to leave it that way, it was too painful and he looked so ugly.
After 10 minutes, I looked again the dough had already completely risen and everything leveled out on the sides, although it was like a hole.
Turned off the lift and turned on the baking.
As a result, the bread inside came out in about the same way as in previous cases, and the top of the opal was up to the level of the walls and was covered in bubbles and in a fool.
I understand that this is all the work of yeast + temperature. That is, it turned out, as it were, even better than without heating during the dough. But the crumb is still not the same ... alas, it does not even come close to the store one.

Greetings again. Now I made bread like that, alas, I still can't report it with a photo, but that's what happened.
Maybe because of the heating I missed a moment ... somewhere in the 40th minute I quickly looked into the oven, the dough was mainly rising from one edge, from the other edge the bottom was almost visible and the dough was like large pores, yeast seemed to work too well in the heat. I did not understand, or I missed the moment of raising it and it had already fallen, or because of these pores it rose so unevenly and badly, but I decided to leave it that way, it was too painful and it looked so ugly.
After 10 minutes, I looked again the dough had already completely risen and everything leveled out on the sides, although it was like a hole.
Turned off the lift and turned on the baking.
As a result, the bread inside came out in about the same way as in previous cases, and the top of the opal was up to the level of the walls and was covered in bubbles and in a fool.
I understand that this is all the work of yeast + temperature. That is, it turned out, as it were, even better than without heating during the dough. But the crumb is still not the same ... alas, it does not even come close to the store one.

The problem is most likely with a lot of water.

Good afternoon. Acquired hp redmont 1908., please adapt this recipe to the modes of my stove. thank you in advance.

The author of this recipe has not been on the forum for a long time.

If you have never baked even white bread in a x / oven, then you need to start from here:

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" section MASTER-CLASSES for Dough Kneading (BOXES)