ermine
hello. got out of the oven bread for sight, with a slice, and the color mmmm. The child is already asking for a smell for the whole apartment, and I myself do not mind. ;) we are waiting for it to cool down, but it looks so delicious, thanks for the recipe
ermine
I have mulineshka without baguettes, put it overnight (in the daytime just not when), the program is French bread.
well, we ate this bread, delicious and the main thing does not dry
ingul13
I baked bread, but it didn't work out, the top crust turned out to be very not beautiful. just super ugly. baked a whole grain bread recipe in moulinex, the reason is not clear
Crochet
ingul13 , see answer # 112 in this thread. Baking is also in Mulinex, but not on the whole grain mode, but here's how:
1. Program "Yeast dough" -2 kneading in a row-50 minutes.
2. Proofing 1-1.5 hours (on the same program)
3. Baking-1 hour.
I bake bread in which the amount of rye flour exceeds the amount of wheat flour according to this scheme. It turns out!
Crochet
ingul13 , page 8. There is just a photograph, for clarity. I baked pure rye, to be honest, it's still better to add at least a little bit of wheat flour, but that's my opinion. "Borodinsky for the Lazy" from Gasha turned out very cool:
https://Mcooker-enn.tomathouse.com/in...ic=6778.0
It is almost completely rye (for 400 grams of rye flour, 75 grams of wheat). Very cool bread!
Malt can be replaced with dry kvass (sold in bags).

shade
Peace be with you bakers!
Crumble and if so 15 minutes on dough and then on whole grain
pulling out the agitators after a long batch
to mine it is more optimal because when you turn on the baking mode
tena immediately gives a strong heat to the dough to set and therefore does not
increases so much in volume
I personally have a noticeable difference with 2 cooking methods
flour I have 300 rye 270 wheat per tablespoon malt and extra p
and in place of sugar molasses
Crochet
shade , I also tried that, I don't know what the reason is, but according to the above method, I get higher bread ...
shade
Peace be with you bakers!
Crumble and in your 5002 one ten or two like mine in 5004
Crochet
shade , I have one ...
shade
Peace be with you bakers!

Krosh is probably the reason for the discrepancy, but in any case
it is necessary to do a double batch, by the way, about this I spied on
Thank you !!!!
ingul13
I bought dry kvass but probably it's not that. what is needed, since the composition includes rusks mixed with dry malt, I have no idea how to use all this, tell me who can.
Admin
Quote: ingul13

I bought dry kvass but probably it's not that. what is needed, since the composition includes rusks mixed with dry malt, I have no idea how to use all this, tell me who can.

Add 1-2 tbsp to the dough. l. for 350-400 grams of flour. And if part of the water is replaced with 100-150 ml. dark beer, then your rye bread will be happy. Dark beer also contains rye and barley malt and will also darken the bread.
Pin
Hello everyone!
With your help, I have achieved the perfect rye bread.
Here's what I bake regularly now:
The proportions are ideal, but it is very important to choose the right mode. On my stove (and many others) there is no RYE BREAD mode.
Therefore, I bake in 2 stages. First I select the Dough mode (coarse flour dough), and then the BAKING mode. In the baking mode, I select the time 1 HOUR.
You can choose other modes, while remembering that rye dough should not be stirred for longer than 10-15 minutes. (ideally 10) so you can select PIZZA mode first and just stir the dough. Then the dough should stand in the light heating mode for an hour and a half.In principle, you can take it out of the bread machine and put it in the oven, which you first turn on for a few minutes, and then leave it with the light on (the heat will be preserved). I read that some people set the PIZZA mode for 10 minutes. stirring, and then the TEST mode in the bread maker (selecting one and a half hours) and remove the interfering knife in the TEST mode. As a result, the dough is kept warm, but not mixed.
If the dough stands for a long time, it falls. This has been verified for sure.
In the TEST mode there is a time before mixing to equalize the temperature of the ingredients. In PIZZA mode, it is practically absent. I haven’t checked the difference in the modes of setting the modes yet, so I don’t know if standing before mixing is important.

Baking 60 min. - this is also important. If possible, I would advise you to increase it by 5 minutes.

Possible additives:
Coriander. This is a very strong seasoning for my taste. I take it literally 5 balls (and rub it).
Malt also tastes too strong. I do not recommend taking more than 1/2 teaspoon.
Garlic crumbs are a great addition. Even in white bread, 1 cube adds only a slight piquancy. I replace it with some of the salt.
You can add seeds. I dont like.

Rye
Yeast Saf-Moment - 1 1/4 tsp.
Wheat flour - 200 gr.
Peeled rye flour - 200 gr.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Panifarin - 2 tsp
Extra-M - 1 tbsp. l.
Liquid - 300 ml., 50% water, 50% milk (only water is allowed)
Rust oil 2 tbsp. l.

Loaf weight 735 gr.
THANK YOU ALL !!!
Pin
And one more addition from me. I have been baking for a long time, but at first I thought that I couldn't make rye because of the lack of ready-made dressings and panifarin. Recently I was at the All-Russian Exhibition Center and finally bought supplements. But the first attempts were no better. And then I realized that kneading and proper standing (about an hour and a half) is the most important thing. I think it should work without panifarin. And the main task of the leaven is acid (so it seems to me). Therefore, any of those described on the forum should be suitable. And the malt disappointed me altogether. Painfully the taste from him is obsessive. And absolutely similar to the taste of kvass wort from dry kvass. So those without leaven, malt and panifarin shouldn't be upset. With proper mixing and standing, everything will work out.
Pin
Now I got another rye according to the described recipe. Baked for 58 minutes. She achieved what she wanted - slightly crispy barrels. It is already clear that the crust will crunch. You can't say that about the top. But in the BAKING mode, you cannot select the type of top crust. Maybe cover with foil?
By the way, I found out a long time ago that, contrary to some opinions, looking into the oven (I have Panasonik-207 without a window) does not affect baking in any way. If I'm really worried about baking (for example, a new recipe), then for a couple of minutes I close the ventilation hole with an oven mitt (so that the heat recovers).
By the way, I must say that the proportions of the bread I gave are not mine. But I don't remember where I got them. Thanks to the author!
Pin
Quote: ingul13

I bought dry kvass but probably it's not that. what is needed, since the composition includes rusks mixed with dry malt, I have no idea how to use all this, tell me who can.

Crackers will not interfere with anything. Proceed as with regular malt, just add more and less flour (about the approximate amount of rusks). And don't put that much emphasis on malt. As far as I understand, bread of the Stolichny type, which we call black, does without it (or it is not enough there). At least a strong malty smell is inherent in varieties of black bread "for an amateur
"
Pin
Quote: Pin

Now I got another rye according to the described recipe. Baked for 58 minutes. She achieved what she wanted - slightly crispy barrels. It is already clear that the crust will crunch. You can't say that about the top. But in the BAKING mode, you cannot select the type of top crust. Maybe cover with foil?
By the way, I found out a long time ago that, contrary to some opinions, looking into the oven (I have Panasonik-207 without a window) does not affect baking in any way.If I'm really worried about baking (for example, a new recipe), then for a couple of minutes I close the ventilation hole with an oven mitt (so that the heat recovers).
By the way, I must say that the proportions of the bread I gave are not mine. But I don't remember where I got them. Thanks to the author!

CORRECTION I baked for 68 minutes. This is the point
Makhno
And you try to bake all this in an electric oven.
I tried ..... now I can’t eat rye bread from a bread machine.
This is heaven and earth. It seems that the products are the same, but the taste and appearance are different. I'll take a picture and show the difference.
Alexandra
Why only electric? I'm in gas baking, and the bread maker is kneading the dough. The taste is incomparable, it's true
Pekar
Hello everybody
Thanks to Elena Bo for her rye bread recipe
I baked rye for the first time, and the result was impressive
The bread turned out to be awesome. Has risen to the height of the whole form. I just replaced water with whey and sugar with honey. There is no "Rye" mode. The kneading was done in the "Yeast dough" mode - 30 min, then rise 1 h 40 min. and baking for an hour.
Delicious bread everyone!
Always at home
Elena Bo, thank you so much for the rye bread recipe! Yesterday I baked it, they couldn’t come off, my one-year-old daughter held a chunk in each handle, bite off both of them, my husband approved, asked for a bigger oven: D before that I baked twice according to recipes from the instructions for Panas 253 (the first time it was from the book that was attached , the second time in the right way, from the site) - nothing good came of it.
The loaf just turned out to be a little lopsided and its roof sagged (maybe my improvisation in the form of adding rye sourdough distorted the result), but it doesn't matter when cut, the main thing is that the crust is crispy, fried, the crumb is moderately dense, melting, with a slight sourness.
Kati
Quote: Krosh

I do this: double kneading on the "Yeast dough" program + proofing for 1 hour, on the same program + baking for 1 hour 10 minutes. Try different ways of baking rye and choose the best one for you! Good luck to you!
Crumbling, proofing for 1 hour on the same program means that you just need to leave the dough alone for 1 hour after the end of the "Yeast dough" cycle? I decided to clarify, because I am experimenting and trying here, but the desired result has not yet been obtained, the dough does not fit well, I decided to clarify, maybe I misunderstood. The time of the program The dough on my HP is not regulated.
shade
Peace be with you bakers!
Kati everything is correct - turn on the dough, after kneading, turn off and start the program again for a full cycle and then bake
larimari
Quote: Elena Bo

Rye
(the same one that is in the photo in the topic Breadmaker's work in photos)
Thanks a lot for this recipe!
Today I finally baked rye bread, it turned out really not high, only 7 cm, but the size was small ...
But even, neat and very tasty !!!

IMGP0770-1.jpg
Rye bread "It's very simple" in a bread maker
IMGP0772.jpg
Rye bread "It's very simple" in a bread maker
shade
Peace be with you bakers!
tried several rye recipes. it turned out with varying degrees of success: the taste was normal but did not rise well, otherwise it jumps out of the bucket
but it doesn't taste like anything. and at the end it turned out what we need after
4 experiments, the result is stable
Salt - 2h l
Water-350gr-watch the bun
It should be slightly thinner than wheat and stick to your fingers.
Margarine-30 grams
Extra p-1 table spoon
Rye malt -1 tablespoon
Cumin, a couple of pinches
Molasses - 1 tablespoon - dissolve in water
Flour improver-1 sachet - you can not put it
Wheat flour-275 grams
Peeled rye flour-275 grams
dry yeast-1.5 teaspoon
Baking method for MULINEX - 5004
First knead in dough mode
5 m mix 5 m rest 15 m mix --- turn off
Then we turn on the 3rd program - whole grain
5m batch 5m rest 15m batch 1h10m rise
This is followed by 2m kneading - but if the dough does not rise well
You can skip this batch by pulling out the agitators before batching.
Rise 60 m --- 1h 10m baking
Bread certainly doesn't rise as high as wheat
But it is baked perfectly, the top is slightly convex, the crust does not burn.

Yuliki
A very good recipe!
I've been baking it for a long time, with my own changes.
I add 3-4 tbsp. l. rye sourdough (I make it with mushroom kefir) and use fresh yeast. I also bake in the oven. I'll tell you the volume, it turns out fantastic
shade
Peace be with you bakers!
Yuliki absolutely agree with you if you do it on live yeast
and in the oven the volume --- ogogo
BUT!! I just wanted the bread to be structured
like a store. very much my household / including the dog /
like to dry bread in a toaster or oven, rub it with garlic and
pour olive oil uuuuuh cook delicious - yes with borschik
and when the bread is too porous, then this is problematic
but as they say, there is no comrade in taste and color
Yuliki
And my structure does not differ much in the way of baking, but the leaven gives moisture and additional sourness.
Good people, tell me, do you need dry malt relatively liquid, and how to dilute it with hot or cold water?
kava
I put it dry no more than 30 g. I tried to dilute it in hot water - I did not notice the difference for myself.
Alexandra
because you need to brew with boiling water
Yuliki
thanks, I will try!
I also forgot to write, I preheat cumin or cumin in a pan - the aroma is incredible!
Ruth
Elena, thank you so much for the recipe!
But I have a few questions for you ... The bread is delicious, but as "airy" as you can’t do
at first I made a too cool bun (as it seems to me), adding a spoon or two flour over the recipe. the crumb turned out to be dense, once even damp.
Then I read about what a rye bun should be (I didn't really understand anything anyway), I stopped adding flour and decided to do it the way you advised: dumplings + rye mode. The dough between the dumplings and the rye rose VERY well, but after baking the dome of the loaf fell just as well. Maybe this is because the dough came up twice?
What am I doing wrong?
helena_p
Yesterday I bought a stove and baked a white roll, and today I decided to bake rye ... Smell .. mmmmm .... Lovely. The bread is delicious, beautiful, the crust crunches only a little airy crumb burst ... Lovely. I am very glad. Thanks for the recipe (I really simplified it a little)

P1190290.JPG
Rye bread "It's very simple" in a bread maker
P1190295.JPG
Rye bread "It's very simple" in a bread maker
Hairpin
Yesterday I baked bread according to the recipe from the first page (small). The bread turned out to be small, but tasty. Baked in dough + baking mode. There are tons of variations from replaying modes to adding parifarin / agram, but ... I don't have a proofing mode. What is it? And I don't have the "warm-up" mode ... But there is a "sandwich" ... I have 12 modes in total. What am I to do with this proofing?
Alexandra
Warming up is a function included in some modes, such as Whole Grain and French. Proofing is a step in any mode

It has been written many times that in order to increase the proving time after kneading (or even better, 2 times in a row, turn on any program only 1 stage, kneading), you need to remove the spatula and leave the dough in the working oven until the very end of the selected mode. It will part by itself and then baked
Pakat
Quote: Alexandra

Warming up is a function included in some modes, such as Whole Grain and French. Proofing is a step in any mode

It has been written many times that in order to increase the proving time after kneading (or even better, 2 times in a row, turn on any program only 1 stage, kneading), you need to remove the spatula and leave the dough in the working oven until the very end of the selected mode. It will part by itself and then baked

I confirm! I do proofing, after kneading - 1.20 - 2 hours, depending on the recipe and how the dough rises, or I immediately program for this, since the oven allows ...
shade
Peace be with you, bakers!
the technology is simple:
loaded the products, turned on the test mode, the kneading was done, turn off
select the desired program, and turn it on again - the process has started.
that is, we get two long mixes in a row
Ruth
in my bread maker on the main modes, at the very beginning, within an hour, the temperature is equalized, so that two batches in a row will not work, at least in the combination that Elena recommended ...
shade
Peace be with you, bakers!
I don’t understand that my stove works in different modes
in different ways, which is logical. but in the mode \ dough \ stupidly kneads and that's it.
that's why I didn't understand your problem
Yuliki
I present to everyone my favorite black bread.
I knead in a bread maker, bake in the oven.
The recipe from the first page. On my own I add only sourdough (I make it with mushroom kefir) and fresh yeast instead of dry.

Rye bread Everything is very simple in a bread maker
Alexandra
Ruth, knead in the "dumplings" mode, and then take out the scapula and put on any program (dietary or whole grain - I don't know what it's called in 255 - and let the stove work from start to finish. You can also use a fast mode, but it will go up worse)

Try 8 g for 500 g flour with fresh yeast
The roof is collapsing from a lot of yeast or liquid
shade
Peace be with you bakers!
I probably won't calm down today hurt
Ruth and other owners of Panas, push the ignoramus.
if I understood you correctly, in any mode, the stove does not begin to knead immediately, but first equalizes the temperature?
I just looked at the description, so there is also a program for pizza.
how does it work - there is only kneading
and if the mix then let it interfere .. mixed press the on / off button
then turn on your favorite rye program and on / off again
or twice kneading and then 1h10m baking
or I got it all wrong
Celestine
Quote: shade

I just looked at the description, so there is also a program for pizza.
how does it work - there is only kneading
and if the mix then let it interfere .. mixed press the on / off button
then turn on your favorite rye program and on / off again
or twice kneading and then 1h10m baking
or I got it all wrong

You understood absolutely correctly, I always baked bread in Panas, especially rye, only the second time did not knead, after "Pizza" I let it stand for an hour and a half and "Pastry" included that was all.
Pakat
shade, and besides, that in it you can make the first (slow) kneading for 5 minutes, the second (quick) 40 minutes, stand for 1.5 hours, baking
1 hour 10 minutes at 340 degrees F. and forget about it, after the bun is formed ...
Ruth
Quote: Alexandra

Ruth, knead in the "dumplings" mode, and then take out the scapula and put on any program (dietary or whole grain - I don't know what it's called in 255 - and let the stove work from start to finish. You can also use a fast mode, but it will go up worse)
That is, is it not scary that the dough will rise for about 3 hours?
Now sometimes I put dumplings twice, then for an hour and a half for proofing and baking ...
shade
Peace be with you, bakers!
Now sometimes I put dumplings twice, then for an hour and a half for proofing and baking ...
and it is right
Pakat
Ruth, I answered the shade question, about the programmable stove ...
With the time of standing, it is more careful, the dough can stand and fall, the yeast should completely raise the dough and immediately bake, and if it stops, the bread will be low, sour in taste.
Alexandra
Quote: Ruth

That is, is it not scary that the dough will rise for about 3 hours?
Now sometimes I put dumplings twice, then for an hour and a half for proofing and baking ...

And you pay attention to how much yeast I advised you to put in this case. With so many just right

And starter rye without ready-made yeast, I generally spent the night in the proofing, excellent
By the way, you would look into my rye recipes, I describe everything in detail every time
Hairpin
But above (very higher) they swore that after a quiet kneading (Dough mode), active kneading scares rye bread. When I made Dough + Rye it turned out worse than Dough + Baking ... Now I want to try Dough + Dough + Baking ... Or better Dough (only kneading) + Dough + Baking?
Alexandra
Hairpin,

When you take out the spatula, the kneading does not occur. Proofing only and then baking
You do not have Panasonic and the batch goes right away.

It will suit you, as I recommended above:

FIRST KNIT (any program, the longer the kneading, the better, if there is - choose where the kneading is with heating), then turn off the stove and turn on the FIRST KNIT again, after the end of the first kneading, take out the dough, take out the spatula, form the dough into a bun, return to bucket, unpause the oven and then CONTINUE THE SELECTED PROGRAM (for example, whole or diet or French bread) TO THE END, including baked goods.

So, the FIRST KIND of any complete program + FIRST KIND + REMOVE THE BLADE + CONTINUING THE SELECTED PROGRAM TO THE END

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