Very simple bread with rye flour every day

Very simple bread with rye flour every day

Category: Yeast bread

Ingredients
Dry yeast	1 tsp
Rye flour	80 g
Wheat flour	320 BC
Salt	1 tsp
Sugar	1 tbsp. l.
Vegetable oil	1 tbsp. l.
Water	270 ml.

Cooking method

• I cook in Panasonic 2500, bookmark according to the instructions - first dry ingredients, then liquid.

The dish is designed for

output ~ 700 g.

Time for preparing:

4 h

Cooking program:

Main

Note

I experiment a lot with recipes with the addition of rye flour.

This simple bread is one of our family's favorites.

You can also add 1 tbsp to the recipe. l. dry milk and raisins and bake on the 3rd program (main with raisins), it turns out very tasty too.

Similar recipes

Rye bread in sourdough from wallpaper flour (Arka)

Bread with rye flour in a multicooker Polaris 0508D floris (lisa567)

Bread made from rye flour with kefir sourdough (in KhP). (fugaska)

What a lovely loaf!

Please tell me to install the rye bread attachment ?? and program 7 for rye dough ::: Thank you

The nozzle is ordinary, the program is basic. There is not much rye flour here, the dough turns out to be light, fluffy, rises well, and the "rye" aroma is already well expressed in the bread ...

The author of the topic has selected the "BASIC" program!
It makes no sense to put a rye attachment, the content of rye flour is very small.

Our family loves rye bread very much: girl_claping: Tell me, have you tried the same recipe but 2 hours?

Thank you, I'll try it now, the first time nothing happened with rye, I changed the flour ... I only bake the third time, I will be glad to your advice.

[This is wheat bread]

the first time with rye nothing worked out

Well, this bread cannot, of course, be called "rye", the ratio of rye and wheat flour is not even 50:50, rye is only 1/5, that is, there are no difficulties with proofing and baking, which are sometimes inherent in baking rye, simply cannot be ... This is wheat bread with addition 1/5 part rye flour... By the way, the author calls it "bread with rye flour", not "rye bread".

This is the category of wheat-rye bread Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138321.0

My first experience (yesterday I acquired X \ P Panasonic SD-ZB2502) of baking bread, so to speak, the pen test according to this Aldus recipe failed ... it seemed that there was not enough water, I added another 30 ml to the batch ... I was delighted when I took out the bread is so beautiful! When it cooled down, I felt sad: the crumb turned out to be sticky ... but the taste - Beloved from childhood!
She baked on program 2, premium wheat flour Makfa, peeled rye flour.

But the second !!!! Added Aldus 3 tbsp. l. seeds, reduced 10 ml. water.
She baked on program 3 (regular white bread with raisins), medium crust.
The bread is loose, the crust is crispy and savory ... and the result is encouraging



The weight of the finished bun is 610 g

And this is in comparison with a bad experience ...

Thank you, it turned out very well the first time, everyone liked it, tell me something else. Thank you!!

Thank you very much for the recipe! from the first time an excellent result will go and put another loaf))
pysy ... in 3 days, 4 times I had to bake with sesame seeds and fried onions, and complete delight turned out with pine nuts, mnyam ...

I would like to show what happened, but I can't find how to insert a photo!

[How to insert a photo into your message]

I would like to show what happened, but I can't find how to insert a photo!

How to insert a photo into your message

Here's what happened!


I did everything according to this recipe, but I did the first batch on the "Pizza" mode for about 10 minutes and added a spoonful of flour mixture during the kneading process so that the bun did not stick to the walls. The yeast is fresh, so there can be no question of equalizing the temperature. Then he turned off the HB and turned it on again, to the main mode "01". And that's it! The finished bread is just flush with the top of the HB bucket, weight 660 gr. I do not get tired that it turned out too white, but light and airy as I wanted. I "revived" the yeast in a cap on a battery by adding water from the total amount, and a teaspoon of flour from the norm.

Thanks for the prompt help Admin!

Thanks for the prompt help Admin!

To your health!

Bake bread and show - we are interested!

Thanks for the recipe!
Here is my bread, I made it with potato broth instead of water and added seeds

Thanks for the recipe!
Here is my bread, I made it with potato broth instead of water and added seeds

Beautiful turned out

And at home, our favorite bread is baked from a similar recipe, but slightly different. The bread is very light, the crust is crispy, the taste is sooo good !!!
Baking wheat flour-350 gr.
Peeled rye flour-50 gr.
Salt 1 tsp
Butter 15 gr.
Water 300 ml
Apple cider vinegar 10 ml (you can do without vinegar, then 310 ml of water)
Dry yeast 2 tsp If saf-levure or 1 tsp. If saf-moment (I personally use saf-levure, I like them better)
Size medium L dark crust (if without vinegar, medium crust)
Basic program 4 hours (Panasonic 2502) or French.
Try it, you won't regret it, I've tried a lot of recipes, but this one is the most delicious, it looks like the real one.
Sometimes I also add whole grain flour in the amount of 10% of the amount of wheat flour, it also turns out very tasty.

Could you tell us the stages of the program in which this bread was baked, I don't have such a long one, whole grain 3 25 per 1 kg. Thank you!!!

Could you tell the stages of the program in which this bread was baked, I don't have such a long one, whole grain 3 25 per 1 kg. Thank you!!!

The main program (for a Panasonic 2500) is like this - standing for about 30 minutes, then kneading, a pause of 5-7 minutes, the second batch. Then rise - 1 hour, workout, the second rise - also about an hour, then baking for 50-55 minutes (depending on crust color and size)

Bake on the main oven for your oven - it should work

I put it on whole grain, the dough turned out to be very liquid, like sour cream, I added flour, I don’t know what the bun should be, I have a slightly sticky but dense, now the last time I’ll be baked, I’ll sign off.

See here Gingerbread man made from whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

was very similar to my gingerbread man

here my bread doesn’t look bad yet, it just crumpled while I got it. I added fried onions and flaxseeds. I'll cut it tomorrow, it's almost 23 o'clock now, I'll go to bed

Here the bread in the context of course not ideal crust is thick but very tasty. I have not enough experience, this is my third bread so I am satisfied.

For the third, bread is very good! Everything comes with experience

For the third, bread is very good! Everything comes with experience

Thank you!!!

I bake the third time and again the roof fell through ... I don't understand what's the matter (((

I bake the third time and again the roof fell through ... I don't understand what's the matter (((

We go here to read: "The bread rises, but falls inward. Reasons." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

thanks, but I've already read it all ... I follow the bun, I weigh everything ... but it is on this bread that it fails ((The rest are great ... So I decided to ask)) Well, thanks, I can see it with rye flour I'm not friends ... or she is with me))))

thanks, but I've already read it all ... I follow the bun, I weigh everything ... but it is on this bread that it fails ((The rest is great ... So I decided to ask)) Well, thanks, I can see with rye flour I'm not friends ... or she is with me))))

I looked at the recipe, the bread is simple, there is little wheat flour, the liquid is normal. You can bake in basic mode.
But you should always watch the dough

I bake the third time and again the roof fell through ... I don't understand what's the matter (((

The bread has stood a little in proofing, but since you are baking in a bread maker, just subtract the yeast rate.

The bread has stood a little on proofing, but since you are baking in a bread maker, just reduce the yeast rate.

Thank you! I'll try! I will definitely unsubscribe!

But you should always watch the dough

Could you explain what it means to watch the test? I thought - filled up the food and wait for the finished bread. but it turns out you still need to follow the test somehow ...

Could you explain what it means to watch the test? I thought - I filled up the food and wait for the finished bread. but it turns out you still need to monitor the test somehow ...

It means.so that the bread turns out to be even and beautiful, the roof does not collapse, the crumb is soft, and not steep to the limit or wet, and so on ...

Reading the main topic #

And the topic with all the links in it Bread again did not work, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

I baked some bread today. I added 100 grams of rye flour and 300 grams of wheat flour. plus added art. l. dry milk. The bread tasted amazing. But for some reason the roof collapsed

... and I have so

... and I have so

We read the topic "Bread rises, but falls inward. Reasons." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Vyacheslav, thank you very much for the recipe! I only bake it now, everyone likes it! Bread is as it should be, SIMPLE!

[Slavochka, thank you heartily for the recipe!]

Slavochka, thank you heartily for the recipe!
I would also call him that. I am a beginner baker while trying out different recipes.
I have cotton Scarlet 400, the bucket is small, so for the first time, according to the recipe,
the dough propped up the lid so firmly that it lifted.
I had to sit up a little with my hands, which naturally affected the outer shape of the bun.
Conversion to 250 ml of water gave a positive result, now this bread is the main one in my bookmarks.
I bake in the French mode (3h 20min), I have the Main 2h. 50 minutes It seemed not enough, I did not check it.

Thank you again for the recipe!

I got bread. beautiful and tasty)). took it to your bookmarks, thanks.

added 1 tsp to the author's recipe. apple vinegar. and slightly increased the salt. Very tasty bread turned out, only the roof cracked, in the trail. reduce the water.

Thank you very much for the recipe - the bread is delicious!

Thanks from a novice baker. The bread maker was bought a week ago, Moulinex 2101. At first I trained on wheat bread, then I swung at this wheat-rye bread. I baked it 3 times, gradually increasing the amount of rye flour (and obviously reducing the amount of wheat flour), the last time it was 120g rye. and 280 psh. Instead of water, whey. The bread is problem-free, it turned out the first time!

[scalena]

scalenaPlease tell me which program you bake on (the same bread maker)

Great recipe for beginners. I put everything in the KhP according to the author's recipe (I added 2 tablespoons of milk powder to the dance to the water) and set the Classic bread program (750g weight and dark crust), timed - 2.48. The gingerbread man in the batch seemed liquid, it blurred a little at the bottom, and did not get into the process. As a result, it turned out amazingly tasty.

Good day ! Maybe you will be interested in my bread for every day.
Wheat flour 260 gr.
Rye flour 150 gr
yeast 1.5 tsp
salt 1.5-1.75 tsp
brown sugar 1.1 tbsp l.
fermented rye malt 4 tsp
the oil grows. I have mustard 2 tbsp. l.
The liquid "bodyazhu", the main composition is half-and-half beer, porter, or any dark and whey. I add what remains of kefir plus mayonnaise, about 1 tbsp. spoon, this is the total amount of liquid about 290 ml, and during the kneading process I add another 30-40 ml of water. Last time I added 1 tsp. mustard
It turns out an excellent roof for bread, when a bun with a "skirt" is obtained, the larger the "skirt under the bun, the better the roof," I came to this through much trial and error. The whey fits with the expired period. I can bake on one liter eggplant for a month and a half.
Photo








Photo