Rye bread "It's very simple" in a bread maker

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Rye bread "It's very simple" in a bread maker

Category: Yeast bread

Ingredients
Big size
Peeled rye flour	350 g
Wheat baking flour	250 g
Water (mixture with kvass wort)	410 ml
Salt	2.5 tsp
Sugar	2 tbsp. l.
Mustard vegetable oil	30 g
Yeast	2 tsp
Apple vinegar	10 ml
Liquid kvass wort concentrate (diluted in water)	35 g
Coriander (you can skip it)	1 tbsp. l.

Cooking method

• The weight of the finished loaf is about 1000 g (+, - 20 g).
• Rye program, regular kneading spatula.
• If it suddenly turns out to be more dense than in the photo, next time you can start kneading on the Pizza program, and then switch to Rye.
• Conversion to a smaller size:
• Yeast 1.5 tsp
• Peeled rye flour 250g.
• Bakery wheat flour 170g.
• Salt 1.75 tsp
• Sugar 1.5 table. l.
• Apple cider vinegar 7ml.
• Mustard vegetable oil 20g.
• Kvass wort concentrate 25g. (diluted in water)
• Water 290 ml. (mixture with kvass wort)
• Coriander 0.75 table. l. (you can not put it)
• 

Note

(the same one that is in the photo in the topic Breadmaker's work in photos) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1795.0

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I bake this too, really simple and, moreover, almost like a real one, for a selection - that's it. Sometimes (if there is one in the house), instead of adding vinegar, I add whey from peroxidized, leaking yogurt mixed with water, which is also delicious.

It remains to clarify this and we will bake, I really wanted rye, so that a new one! My kvass is dry, maybe someone knows how to get out of this situation?

And my kvass is dry, maybe someone knows how to get out of this situation?

Brew it with 1 tbsp boiling water per 20 ml of water, like malt, it will be "brewed" bread, like Borodinsky, although I sometimes add it directly to Darnitsky bread (a little, for color, 1-1.5 tbsp).

And so it happened. Together with a knife (kneading spatula) it weighs 1018 grams. I haven't pulled it out yet because the bread is hot and the crust is still very hard. I will not take a picture because it turned out not very beautiful for me. I livanula (children hammered their heads) vinegar directly on the yeast and this result was expected by 50%. I liked the taste, but you can put less sugar.

Brew it with 1 tbsp boiling water per 20 ml of water, like malt, it will be "brewed" bread, like Borodinsky, although I sometimes add it directly to Darnitsky bread (a little, for color, 1-1.5 tbsp).

And I add dry, if 1 - 2 tbsp. Yesterday I wanted the little black thing so much that it was not too lazy to make a batch at 11 pm. Rather, it was Darnitsky: 250/250 millet rye + a mixture of baked milk and kefir + 3 tablespoons of rye flakes + seeds + 1 teaspoon of ground coriander (without vinegar). Dry kvass and coriander gave taste and smell, and baked milk extinguished the sourness. He did not live long before supper.

Dry kvass has never been brewed, and the bread always turns out to be very dark. I put 2 tablespoons.

Hello to all bakers! Finally, I also bought this miracle stove! The solution came after visiting your forum. Mutual assistance and attention of masters to beginners arouses great respect. I have already had several baking samples. White bread is delicious. But on rye there was a question - I have max. weight 680 g. How can you change your recipe for my ema?

Hello to all bakers! Finally, I also bought this miracle stove! The solution came after visiting your forum.Mutual assistance and attention of masters to beginners arouses great respect. I have already had several baking samples. White bread is delicious. But on rye there was a question - I have max. weight 680 g. How can you change your recipe for my ema?

With the purchase of you!
What kind of stove do you have? if Panasonic - the size of the rye cannot be changed there, the rye mode is fully automatic.

Elena has a recipe for 600 g of flour.

in general, any recipe can be counted for a larger or smaller size. For example, you want to reduce Elena's recipe to 450 grams of flour. So, we divide 450 by 600, we get 0.75. This is the factor by which you need to multiply the amount of all ingredients.

Hello! Yesterday I extracted kvass concentrate approx. in winter this is a big deficit. As a basis - Elena's recipe - kneaded! I changed the mustard oil to olive oil and put the sourdough dry. In the Dough mode, the first batch and then the Rye mode 3.40. Then the first disappointment came - after the first one under "ema" the dough fell to the kneading level !!! As a result, it turned out to be 2.3 buckets, but it tasted good.

I have already noticed several times that the second batch, as a rule, does not benefit the rye dough. Only yesterday I watched how an excellent rye bun (I often use the Pizza mode, then - rise as much as necessary, then - baking), when re-kneading, became liquid, I even had to add flour. As far as I remember, one of the experienced members of the forum wrote that rye dough should rise once, unlike wheat dough. So I came to the same conclusion. Kneading for rye - only one (and, accordingly, rise)

Girls try Kneading (DUMPLINGS) + 5 min break + Rapid main program (BAKE RAPID) = long knead, 1 rise, baked goods. I liked the result - the dome is good and the crust is thin on all sides. The flour mixture was 250/250, I have not tried it with a large amount of rye yet.

I bake pure rye all the time and everything is OK (y) In my Clathronic, this is the main program number 1 with one batch and rise. Of course, this is not a white bun made of premium flour, but it rises. I get it like a cube. I add panifarin, because rye flour is really heavy and a collapse can occur.
And then we went to see a friend in Finka on vacation and decided to bake in her Kenwood stove. The same problem: two batches and after the second deboning the bread does not have time to rise.
But all the same, the bread turned out to be very black and tasty. As their "island". This is how the locals defined it. I thought it was a compliment
There was no panifarin or Ektra-R.
It was baked on yogurt and dry kvass (+ yeast, of course). Kvass in large granules, and therefore I poured it into the yogurt in advance to mix well.
Good luck!

Why come up with additional mixes for rye, it turns out great with the RYE BREAD program. I ruined one bread in this way and I don't want to experiment anymore.

Yesterday Elena Bo baked bread according to the recipe, put in the peeled flour, the stove interfered so hard, helped her with her hand, but the bread turned out to be great, like Ukrainian, the people of Kiev know its taste. So I don't have the Rye Bread program in the oven, I first kneaded the Dough on the program, and then turned on the Baking for an hour, it could of course have been longer so that it would have stood on the baking. Tell me who has the Rye Bread program, how long the bread is baked.

I am writing with instructions SD-255.
Temperature equalization - 45-60 min.
Kneading - about 10 minutes.
Ascent - 1 hour 20 minutes. - 1 hour 35 min.
Baking - 1 hour.

Thanks for the answer, I actually baked for 1 hour too, but I would have liked it longer, I got a little impression that he was not baked

The rise time also plays an important role. I was convinced of this when the lights were turned off one day. So do not forget to control your ascent time.
I always bake it well. The crust is crispy on all sides and the crumb, although not too porous, is tasty, not wet.

Only yesterday I watched how an excellent rye bun (I often use the Pizza mode, then - rise as much as necessary, then - baking), when re-kneading, became liquid, I even had to add flour. As far as I remember, one of the experienced members of the forum wrote that rye dough should rise once, unlike wheat dough. So I came to the same conclusion. Kneading for rye - only one (and, accordingly, rise)

A rye bun behaves in a completely different way than a wheat bun, with prolonged kneading it sprawls - that's right there was no need to add flour... Buckwheat can also lead with prolonged kneading. The RYE program works well with breads with a rye flour content of 1: 1 or less. With a large amount of 3: 1 rye flour, a long kneading is required, and 10 minutes in RYE is not enough. When mixing with PIZZA or DUMPLINGS, and then RYE, the whole picture is spoiled by an active 10-minute batch after the temperature is equalized in RYE It turns out a good kneading + lifting + kneading (extra) + lifting and baking. For Panasonic, it is optimal, I have already tried it, PELMENI + BASIC fast mode. Darnitsky and Pumpernickel (300/100) baked so.

And nothing that in fast mode baking takes less time (35-40 minutes) than rye (1 hour)? Or are you still bothering?

And nothing that in the fast mode baking takes less time (35-40 minutes) than rye (1 hour)? Or are you still bothering?

No, I'm not bothering you. For the flour mixture 300rzh / 100 psh and 250rzh / 250psh I put size XL, there was enough baking time and everything was baked. I do not use panifarin and ready-made sourdoughs, at best, peroxidic fermented milk / kefir.

Lika, thanks for the answer. I will try to make according to your advice: Pelmeni + Quick bread. But is there not enough time to rise in this case? What's your experience with whole grain flour?

But is there not enough time to rise in this case? What's your experience with whole grain flour?

If it is completely rye, of course very little, but in a mixture with wheat and with a small proportion of rye flour, 100-250 grams is enough.
We will never meet whole-grain (wheat) flour, rye whole-grain flour has never been found anywhere else and I have never met any experience with them, but I often bake a lot with bran, flakes, now I bought rye grains (like semolina), I also really like it. I take programs either BASIC or fast mode in BASIC and DIETARY. About whole wheat wheat it is better to look at the relevant topics.

Thank you very much again! I will try one of these days! What recipe have you tried?

And I did this recipe, which Elena Bo gave at the beginning of this topic, so try it. The only thing I took peeled flour, as in the recipe, baked with rye-seeded, a completely different taste turned out

Help, please! I just bought a Moulinex OW 2000 bread maker, I really want to bake classic rye bread in it, but I don't know in which program

I tried a rye oven (more often I bake a custard analogue of Borodinsky) on different programs. As a result, I came to the conclusion that rye is better obtained with one batch and one rise. Recently I have been doing this: I put on kneading and rise in the "Dough" mode (No. 11), I wait for it to knead and rise well, then I turn off and set the "Baking" mode (No. 12) for one hour. I liked this method the most.
True, rye dough is very capricious: a little more water and the roof will fall, a little less water than necessary will mix badly.

Just SUPER BREAD! In my practice, there has never been such a beautiful rye bread. Truth and opportunities to stock up with panifarin - too. I bought some "flour improver" in the store where yeast and spices are. I don’t know what it is (its composition is strange). I tried adding it to wheat bread, it turned out no better and no worse. I'll try on rye, but it is not known whether such a miracle will help to raise the rye dough.

help a beginner! I want to try Elena Bo's recipe, but I would like to clarify: is wheat flour of the highest grade, or the first or the second ???

"Still, rye bread does not like long" preludes "before baking with multiple kneads and rises. I was finally convinced of this."

That's right, it doesn't require - if you make it on panifarin and other additives from Dom-Bread

help a beginner! I want to try Elena Bo's recipe, but I would like to clarify: is wheat flour of the highest grade, or the first or the second ???

I bake from the highest grade.

[Elena Bo]

Elena Bo !!! Thanks a lot for the recipe !!!
I am still mastering HP .. and today I decided to bake my first rye bread .. but out of fear (what if it will not work out ???) I took a half dose ..... and there is no limit to my joy !!! delicious, soft, crispy crust .. JUST AMAZING !!!!
Tomorrow I will make a big loaf !!!
And there is also an idea to make rye with raisins .. can you tell me the recipe

Zhuzhu, congratulations on the initiative. Baking black is not easy

You can throw it directly into this raisin, just dry it first and not immediately throw it, but in the middle of the batch. If you want sweeter (once with raisins) add 1 tbsp. l. sugar or honey. You can replace all the sugar with honey (buckwheat is probably very suitable), it will add piquancy.

Congratulations on your initiative. Baking black is not easy

Thank you!!!! I myself did not expect that it would turn out so GREAT .. I read that there are some difficulties .... I will honestly say that when I saw that my first formed kolobok was spreading out, I fell into despondency .. and decided - come what may .. but when I saw how he got up and took the form, I immediately understood: the bread was a success .. and what a! to the glory !!!

You can throw it directly into this raisin, just dry it first and not immediately throw it, but in the middle of the batch. If you want sweeter (once with raisins) add 1 tbsp. l. sugar or honey. You can replace all the sugar with honey (buckwheat is probably very suitable), it will add piquancy.

I will definitely use your advice !!!

Hello everyone! Help me figure it out, I recently bought panifarin, added it to rye custard bread (I make it with kvass wort), I can't get a bun, it seems that there is not enough flour, I start adding flour and still the impression is that there is not enough flour. Is it just me that works? Or it should be. I never get very high rye bread, but it was baked much higher with panifarin, but I didn't really like the taste

I never get very high rye bread, but it was baked much higher with panifarin, but I didn't really like the taste

Always bread with the addition of rye flour will be less high than without it.
If you don't like the taste with panifarin, bake without it, what's the problem?

Hello everyone! Help me figure it out, I recently bought panifarin, added it to rye custard bread (I make it with kvass wort), I can't get a bun, it seems that there is not enough flour, I start adding flour and still the impression is that there is not enough flour. Is it just me that works? Or it should be. My rye bread never turns out very high, but it was baked much higher with panifarin, but I didn't really like the taste

Read the topic "Wheat-rye-buckwheat bread" about the behavior of the rye bun, you will make many discoveries.

Rye
(the same one that is in the photo in the topic Breadmaker's work in photos)

The recipe is super! It turns out very tasty bread. I really wanted this kind of bread. Only instead of concentrate I put a teaspoon of liquid malt "GLOFA EXTRACT" and added caraway seeds. I advise those who are looking for a good black bread recipe to try this recipe (especially for the first time). Before that, there were many attempts to make rye bread, but somehow everything was wrong. I decided - not my fate ..., but dared to try it again - and it worked! Have tried many and everyone liked it. Thank you very much!!!!!!

Tasha, I'm very glad that everything worked out for you.
I gave this recipe in its original form for those who cannot get Panifarin, Agram and Extra-R.
It works very well if you add 1-2 tbsp. l. Panifarina, instead of apple cider vinegar Agram 1-1.5 tbsp. l. (but add 10 ml. water).

I added kvass both dry and pre-soaked. The effect is the same!
And try adding flaxseed (50-60 grams instead of flour) in a ground coffee grinder. And useful and color is better!

Tell me which mode to choose for Panasonic-254 to bake such rye bread ?? He doesn't have his own rye

Who can tell if the bread is looser, you need to add more yeast or panifarin? I FEEL IN BREAD FROM PRIVATE BAKERY (AND IT'S LOOSE) ADD YEAST MORE THAN WE WRITE ON THE SITE. WHO HAS ANY OPINION ON THIS ACCOUNT?

Who can tell if the bread is looser, you need to add more yeast or panifarin? I FEEL IN BREAD FROM PRIVATE BAKERY (AND IT'S LOOSE) ADD YEAST MORE THAN WE WRITE ON THE SITE. WHO HAS ANY OPINION ON THIS ACCOUNT?

There is no need to increase the yeast, it will not lead to anything good. Only Panifarin will help to make the dough more porous. Or using a good sourdough together with Panifarin.

Tell me which mode to choose for Panasonic-254 to bake such rye bread ?? He doesn't have his own rye

Bake in the main mode, but after kneading, remove the spatula so that there is no dough precipitation (rye does not like this).
Or as an option - knead on the Pizza program (only the 1st batch), turn it off, give time for proving (1.5-2 hours, see the rise) and then Baking for 1 hour.

thanks for answers. I baked like this: kneading on the dumplings mode, then the fast mode (1 hour 55 minutes - immediately kneading, raising and baking for 30 minutes) - little time for baking. turned it off before baking and put the baking on for 1 hour, anyway, some bread is not the same, and not sticky, but some is not elastic. I followed the kolobok, as it is written on the forum. but the quality of the bread is not satisfied. Do you mean to make the leaven yourself? or use agram? I don't want sour bread, I want tasty. The most delicious bread turned out according to the recipe for this topic, given above. but I want even better !!! , elastic crumb.

Baking is needed for 1 hour - that's enough. And to make the bread more elastic, put Panifarin or make the ratio of rye and wheat flour 50x50.
The gingerbread man in rye is not the same as in wheat and this must be taken into account.
Why not baked on Rye? It's better than the fast mode and the temperature is higher there.

here someone advised me to knead the dough first, and then on the fast mode to get a long kneading and one rise, I don't remember who anymore, but the bread seemed unbaked. so I continue to research

late last night I baked rye according to the recipe given above, first kneading on the dumplings mode -20 minutes, then adding rye mode to 1 tbsp. l panifarin and agram (though I baked half the norm) and finally the bread turned out as I wanted: absolutely not sticky and elastic crumb. Only the crust turned out to be harsh, but on rye it cannot be adjusted. Thank you.

3ay4ik, you probably misunderstood. We recommended a long kneading, then proofing until the dough increased, and then (without kneading) the baking mode.
On a rye mode, bread does not always work, and even on a fast one, even more so.

And it seems to me that a tablespoon of agram is a lot. It turns out to be too sour and rises badly on the Rye program. Here is 1 tbsp. l. panifarin and 1 tsp. or as a last resort 2 tsp. agrama is just right and bread does not require additional inventions in time. And I also add naturin, this is some kind of malt dry mix (I was advised instead of liquid malt extract).

natalka maybe. Everything has the right to life.But I have 1 tbsp. l. agrama is not sour. And I stocked up on kvass wort for future use, so I personally don't make sense to buy dry malt mixture (Extra-R).
Such things must be selected to suit your taste.

the bread did not seem sour to me, I do not like sour. And in general I don't like rye, but it turned out to be delicious!