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

Good day!
Many thanks to Elena for the recipe and baking recommendations. A week ago I got a stove. a couple of times Darnitsky baked according to the Fugasca recipe, but the roof fell through there (the bread in the cut turned out in the form of a buva "M"). This recipe worked great! Only in the absence of mustard oil, I put olive and kvass concentrate dry and not liquid, again in the absence of the latter. First, I kneaded and allowed to rise in the "Pizza Dough" mode, then baked goods for 1 hour. The taste is abaldenous, especially with unrefined sunflower oil and salt.
In general, I want to say thank you very much to all the forum participants, because without the recipes that I gleaned on the site, I probably would have failed - in the book that comes with the stove (Kenwood) there are not even recipes for rye, and even white - I compared the recipes and realized that in the book the increased dose of water is indicated.

Thanks for the recipe! I only talk with HP for a couple of days, tried all the wheat recipes with instructions, now I want to try rye too. Tell a newbie, instead of kvass (and kvass wort concentrate), what can you add? Otherwise, there is no at hand and there is no opportunity to buy yet, but I want bread
And explain to me how to change the program-modes during operation? Install one first, for mixing, and when and how to switch to another? Do I need to turn off HP or how to switch it?

The kvass concentrate, even though dry, even though the wort is sold everywhere, is how more experienced forum residents can tell you what to replace it with. There is no need to change programs during operation. Read the instructions - a program for kneading ordinary dough or for pizza (on my HP they are absolutely identical) ends with the rise of the dough, at the end of it, put the baking program, that's all. I did not turn off the HP, because when the dough rises, there is a slight heating and the dough rises better.

[Neznaika]

Neznaika , my HP is the same as yours. try on rye mode. I did it the first time!

Knowledgeable bakers, tell me, please, is it possible not to bake for 1 kg, but for 750 g, will it not burn? And then we barely finished the bread of this size

Peace be with you bakers!
zeta the proportions of the bookmark should be reduced accordingly

as for me, as I started to bake at 1kg and medium crust, I still bake although I fall asleep a different amount of ingredients

Good day!
I came to say thank you very much for the recipe and information ..
Today I baked the second loaf in my life and I got it !!!!


True, through an oversight, I put the main program instead of "gluten-free", but the main program turned out to be a completely correct kolobok and, it seems, a good loaf!

For some reason, a little oak crust turned out, but still very tasty)
I regretted that I had not pulled out the scapula and had not aligned the bun - it got lost in a corner, then it rose to all the walls, of course, but on one side it turned out flattened.
I replaced mustard oil with linseed oil, 10-12 g of pressed Saf-moment yeast instead of dry.
Panasonic program - "Diet" (whole grain) bread, "Fast" mode

Hello!
Girls, dear, help! I reread the entire thread of the topic, but I practically did not find anything about how Rye bakes in Mulinex (I have 3000). How many batches, on which programs?
What is the weight of the loaf?
I'm a beginner baker (3 days of experience), so don't swear too much. White bread turns out well, but I'm afraid to mix it up with black ...
Can you help?

I bake on the program "Bread Enriched with Omega3" (I put it on 1kg and medium crust.

This bread has become my favorite black bread.At first I baked a large size and everything was ok, but the small one turned out to be a little oak. I came to the conclusion that a smaller size needs less flour and more liquid. For me, rye flour - 240 g, wheat flour - 160 g, water - 310 ml became ideal. Then the bread turns out to be very soft. The weight of the finished product is approximately 690 g.

Good day to all!!! Thank you very much Elena, for such a wonderful recipe, baked it in x | n, well I have two small buckets-550grm. I did the same in a large bucket, and then I decided this recipe in the oven, as shown by Admin in the gallery. twisted a loaf, it's something, the smell throughout the apartment is fragrant, just beauty, and the taste with everything else is delicate. Now I will only make it in the oven. Thank you very much!!!

I bake on the program "Bread Enriched with Omega3" (I put it on 1kg and medium crust.

I also noticed that this program is good for rye-wheat bread (long kneading). I also take out the mixers right after the main batch. So it turns out a long rise, the fact that the "pins" rotate on the dough does not affect

Good day!

Thanks a lot for the recipe. Bread as we sell in stores
And baked well and not a donkey. I have a question
If I mix it with potato broth, the taste will not change?

Thank you in advance.
Best regards, Lena.

[Gelena]

I have a question
If I mix it with potato broth, the taste will not change?

Gelena
On the contrary, when replacing water with potato broth, the taste (both structure and appearance) will only "benefit" the bread! I try, if possible, to bake bread with potato broth, the result!

[Elena Bo]

Elena Bo, thank you very much for the bread recipe! Very fragrant, with a crumb of a wonderful structure, light (which I did not succeed with other recipes with rye flour!) True, the dome is even, not round, but in your photo it is the same. Please tell me, if you don't use "all sorts of gluten", should your bread have a rounded roof according to your recipe? Thank you.
By my habit, it just so happens, I moved away from the recipe a little: I added the 1st. l. honey, replaced the kvass wort by 2 tbsp. l. steamed red malt and replaced the water with whey. Baked according to the following scheme: programs Diet dough, Baking - 1 hour. After the Test, it turned out to be Vystoyka for about 1 hour (I was not at home), but the bread turned out - Super! (y) Thanks again! I am not attaching a photo, since they have already eaten. Next time I will take a picture!

[Rye]

Rye

Liquid kvass wort concentrate 35g. (diluted in water)
Water 410 ml. (mixture with kvass wort)

Good time of the day! Elena Bo, tell me, is it possible to replace the amount of wort and water (410 ml) with ready-made kvass?

Good time of the day! Elena Bo, tell me, is it possible to replace the amount of wort and water (410 ml) with ready-made kvass?

I am doing such a replacement, and very successfully. Try it. Just let the kvass stand a little to get the gas out

LaraN, but there is already yeast and sugar in kvass, won't there be too much?

I am doing such a replacement, and very successfully. Try it. Just let the kvass stand a little to get the gas out

And I never release gas, and it seems to me that this is even better. And when I bake with mineral water, I try to lay everything up as soon as possible, until the gas comes out.

LaraN, but there is already yeast and sugar in kvass, won't there be too much?

zeta, of course, you can adjust the amount of sugar and yeast to your taste, although it seems to me that there is some inactive yeast in the finished kvass. An open bottle with kvass can stand warm for several days, and nothing happens in it, the kvass does not ferment!

[Elena Bo]

Elena Bo, I baked this bread and thought it was Borodinsky Well, very similar! And how does it differ from Borodinsky?
I tried on the main mode and tried kneading-proofing-mode Baking for 1 hour. I liked it better on the main mode.

Thanks for the recipe. Today baked - it turned out very tasty, although it rose a little. Probably, he didn't have enough time in the main mode. How much should he climb ideally?

Marvell, write here if it turns out better in another mode.
I am in the last. time I cover the window, someone wrote on the forum, what is better then. Try it!

I bake this bread on the Dough modes (kneading and proofing), this mode completely passes, the oven beeps, I put the baking mode. There is not a single puncture. I have a kvass wort SAF kvass 35 grams pour warm water 410 ml, and stir in a bucket.
+ Thanks for the recipe!

I have different modes in the stove. How long should the dough stir and then rise? And how many times to rise, that is, intermediate batches of 15 seconds are needed?

Hello! I'm a newbie. My bread maker is on the third day.
First I baked white bread according to the recipe from the instructions for the oven.
I decided to try baking rye bread.
Thanks to Elena Bo for the recipe and advice!
The bread came out the first time.
Changed the recipe a bit. Instead of sugar, I put fructose and buckwheat honey, instead of water, whey, I didn’t put citric acid (but it was in kvass wort), there was no koreander, so I didn’t put it in either.
Baked in the mulinex stove. Since the "Rye bread" mode is not there, then according to the advice from this topic, I kneaded on the "Yeast dough" program (5 minutes kneading, 5 - rest, 20 - kneading, pulled out the mixer, formed a bun, 60 - rise), not opening the lids let it stand for about 45 minutes, then on the "Baking" mode for 1 hour. The bread rose well, baked, very tasty It tastes like Stolichny.

Good evening!
Finally, I became the owner of this wonderful technique - bread maker. The first bread according to the recipe from the instructions turned out to be excellent!
Before that, I baked wonderful bread in the oven (both wheat and rye). All is well, only a lot of time is spent.
By the way, about rye - 1) long kneading is useless, since there is no gluten in rye flour, and the dough will never become a bun. 2) The dough is always sticky, viscous. 3) After rising, the dough is always crumpled and a loaf is formed, after which there is a spreading (sometimes 2-3 hours until the dough doubles in volume) and baking. 4) Rye dough never rises like wheat dough. 5) The crumb is always more dense.
Voros in what. Can proven recipes (wheat and rye bread) be used in the oven and in the bread maker? Or do they need to be adapted? What exactly needs to be changed? Is it possible to bake bread like a loaf in a bread maker (with the same plump crumb)?

My experience shows that for baking in HP, the dough should be a little thicker than for the oven, otherwise the roof will fall.

I baked it today .. that's how it turned out! not very big, even small .. the dough was dense - I interfered first on the pelmeni, then the main mode.

I have never seen such a top! Why is he so bumpy?



and here's the bread itself!



Delicious - we ate it with pleasure ..

Summing up all (or almost all) of the above and personal experience, I want to add the following comments to the recipe itself:

Kvass wort can be replaced with brewed malt (1-1.5 tablespoons per 50-70 ml KIPYATKA, stir well, let it brew). The more malt, the darker the bread.
I recommend adding dry sourdough (Agram) ~ 1% to the flour weight.
Make sure that the liquid is not more than the specified: for large water + wort (malt) = 410ml + 10ml vinegar
You can also add various herbs, spices.
I added to flour for a large - 2 tsp. panifarin (gluten), for a smaller one - 1.5 tsp.

If the bread maker does not have the Rye Bread Mode, you can do this:
In the programmable program, program: kneading - 20 minutes, detuning - 90 minutes, baking 65-70 minutes.
In the usual one: dough on dumplings - 20 minutes of kneading, then you need to take out a spatula and set the mode of ordinary bread with accelerated baking (about 2 hours). A FEW MINUTES BEFORE THE START OF BAKING (the baking time is indicated in the instructions for the bread maker, the time until the end of the program), reset the program and set the Baking mode for 65-70 minutes.

Both options (Rye and "manual") have been tested, everything works out

If someone has comments - write, we will improve

I have never seen such a top! Why is he so bumpy?

If I am not mistaken (let me be corrected, of course, if not so), then it was a little overstayed bread in proofing before baking, because. Proofing is also a very delicate part of baking - I almost did it (it cracks when baking) or overexposed it (pimples on the roof and with a good acidity at the exit) and forget about the beautiful glossy smooth lid!

oh girls and boys, I also decided on this bread. but since I did not have time to read the topic to the end (the child is under my feet all the time) now I sit and am afraid. I first set the pizza mode (45 minutes) but did not keep it in this mode for 15 minutes. i.e. the dough is mixed and heated. and now here it is on the main dough mode (2h20min) .... I think nothing will work out for me .... I will bake in the oven, because I want a round bread, not a square one. I'll post pictures, anyway. But I tend to think that nothing will come of it
this is how he went to the oven for proofing
in 40 minutes

the roof was torn off him [

but it's delicious !!!!!!! thanks for the recipe !!!
In general, I am very pleased with the result, because the bread turned out to be very tasty! baked for 45 minutes at 180 degrees

Baked exactly according to the recipe .. rye mode. The bread is incomparable, delicious, outwardly even for the exhibition)) Thank you!

A very simple and successful recipe !!
I tried various options for additives, but most of all I liked the option with seeds and fragrant sunflower oil.
It looks like this ... but darker ((((

[ElenaBo]

Oh and love my homemade rye for this recipe!

🔗

ElenaBo
Helen, thank you very much!
P.S. She crushed the roof herself, unsuccessfully shook it out of the bucket ...

Liquid kvass wort concentrate 35g. (diluted in water)

Can you please tell me if you can take malt instead of kvass wort, and if so, how much is needed? And do I need to add extra p. I have moulinex 2000, there is no rye mode, the oven adapted to other modes, but the result is not very good, on Monday they will bring Panasonic 257, I will bake rye, I would like to try your recipe.

You can use kvass wort, rye malt, dry kvass - malt is everywhere.
Additives in the same proportions

Admin, thanks for the answer, I will try.

This recipe is the favorite in our family. No week is complete without such bread. Thank you!

Good afternoon everyone! I baked this bread yesterday. MANY THANKS to Elena Bo !!!
The bread is very good! The main thing is that there are no additives, and the taste is excellent! I tried different recipes, but all of mine were rejected, and this one was devoured in one day! Now a new one is being baked!
The first time I made a batch on the "pizza" mode, then I got up for two hours and baked goods. there is no kvass wort, I added dry kvass (brewed with boiling water). Today I put it on "main". 5 minutes left. The bread barely reached the top of the bucket. The roof is round.
Apparently, there was not enough time to rise (yesterday was above the bucket).
People, and in what mode are you baking?

Good evening. I am a novice baker, and I have never baked anything before. Tell me, please, I have HP Panasonic 257, I have this bread according to the recipe on page 1, can I not invent anything and bake bread on the "Rye" mode?
Another question, is it possible to replace sugar with honey or maltose molasses, in what proportions and which is better to prefer? There are also Extra-R additives, a mixture of Borodino and panifarin, which is better to add?
With rye flour, you can use flour of 1 grade or only the highest, and which is preferable?
In what cases is it better to use 1st grade wheat flour, and in what - the highest?
Thank you.

Please tell me, I have HP Panasonic 257, I have this bread according to the recipe on page 1, can I not invent anything and bake bread on the "Rye" mode?

You don't have to invent - just follow the bun, rise and evaluate the result obtained (you may have to increase the proving or baking time, or maybe everything will suit you within the framework of the standard program)

Another question, is it possible to replace sugar with honey or maltose molasses, in what proportions and which is better to prefer?

you can replace sugar with honey or molasses. 1 tablespoon is enough. Which is better is a matter of taste (I like honey more)

There are also Extra-R additives, a mixture of Borodino and panifarin, which is better to add?

you can spoon a mixture of Borodino and panifarin. Or you can not add anything - I bake for 4-1 years and I was convinced that it is better than plain bread made of water and flour NO!

With rye flour, you can use flour of 1 grade or only the highest, and which is preferable? In what cases is it better to use 1st grade wheat flour, and in what - the highest?

of course you can have 1 and 2 and whole grain! The grayest and healthiest breads with whole grain flour. In general, read about flour here!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1010.0

Thanks for the answer! My first brewed rye bread, according to the recipe from the instructions, was baked on the rye setting. The bread turned out like a stone, but the dome came up, although it was crooked on one side. There is still flour in the bucket, it has burnt, so there is not enough water? I measure everything with a measuring glass, maybe I need to buy which scales?
I also bought white malt with hops (mixture), I took it on the advice, I don't really know anything myself. Where can I add this additive, I don’t know? The malt is light, but the hops are bitter

I am a beginner, with a child I spun and poured the wort without stirring it in the water. What is the threat?

[zvezda2891]

zvezda2891
Don't worry, nothing terrible happened. During the kneading process, the wort will dissolve / disperse. I myself sometimes forget to blab it in the water ...

[zvezda2891]

zvezda2891
Don't worry, nothing terrible happened. During the kneading process, the wort will dissolve / disperse. I myself sometimes forget to blab it in the water ...

All OK! The bread is delicious. Even the daughter began to eat, but did not eat the store one. I have had a stove for 3 days, and I already think how they used to live without it.

[zvezda2891]

zvezda2891
I am very glad for you! My congratulations on a successful bread! You see, HP is only the 3rd day, and you have already mastered rye! How much is your baby, lover of delicious homemade bread?

[Crochet]

Crochet
The baby is one year and eight months old.
I bought a bigger bread maker for her, I don’t want to feed it, it’s not clear what.
And at the dacha, bread is generally brought to the store unpacked in beer boxes. When I saw it, I felt sick. And where and how it is baked is not known at all. So in our life we ​​cannot do without a bread machine now.

Thanks for the recipe for delicious black bread!

I just baked this recipe bread. Have not tried it yet, we are waiting for it to cool down. Outwardly it looks attractive, but for some reason it was torn. Here you can see its shape and color.


And in this photo the resulting "canyons" are clearly visible


I wonder why he was so wide open?
Oven Panasonic. I did the kneading in the French-dough mode, but stopped the program 1:05 minutes before the end, because at that moment the stove again began to move the spatula. I baked in the Baking mode, setting the time to 1:05.

The taste is not bad, but it came out sweetish, next time you will need to put less sugar.
And also the pulp turned out, damp or something. It sticks to your teeth when you eat. Is this the way it should be or something needs to be tweaked in the recipe, less water, bake longer or what?