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

Dear bakers!
I really want to try this wonderful and loved by many bread. But I'm completely confused !!
I don't have a rye program. But there is the main, French, whole grain, and of course the dough and pastries. Is it not desirable to mean double batch bread for this? Is it preferable to knead for 20 minutes and distance? Or 2 mixes and further proofing and lifting? IF I HAVE BEEN CONFUSED! GUARD!
Guide me what's important! You are welcome!!!!

In general, I did not wait for the orientation and did it myself. I put it on the "dough" mode, and then on "baking" and I want to say that the bread turned out to be of extraordinary beauty!
From the very beginning of the batch and at all stages, he behaved simply exemplary! And the bun was wonderful, at first it stuck and smeared under the shoulder blade, but then rolled into a pretty bun, contrary to all the rules of rye dough, as I understand it. I added some flour a little bit. It rose evenly and turned out to be tall and with a beautiful rounded dome! I'm just not overjoyed and will not stop admiring him! The camera was treacherously discharged, but I took a picture with my phone and one of these days I will try, if I can insert it, show this miracle!
We will taste what it tastes like tomorrow! I really hope that it is not only beautiful, but also delicious!
In the meantime, many thanks to the author of the recipe and all the bakers who participated in the discussion and shared their impressions, gave recommendations on baking! Thank you!

Now, I finally found the time to insert a photo and once again say thank you for the beautiful and delicious bread! Thank you so much!

Help, pliz, a beginner, just recently (1 week) I bought a Panasonic sd 257, I want to try to bake bread according to this recipe, but as all newbies I got completely confused
The recipe itself does not cause any doubts, but the choice of the program (for the first time I baked bread according to the rye 50/50 program and it turned out to be a "brick", but inside it was damp). And you want delicious (or even grumbling at home). so that's what is better to choose from the listed baking programs: 1) only bake according to the rye program; 2) either select the dumplings dough mode (20 minutes kneading), and then the rye regime (45-60) minutes temperature leveling, 10 minutes kneading (should you remove the scapula?), 1.20-1.35 hours. this is a rise, 1 hour baking), or 3) a variant of the program "dumplings" dough for 20 minutes 2 times, spreading 1.5 hours and baking for 1 hour.
Answer, pliz !!!!

[gluten free]

...
Answer, pliz !!!!

On a combination of two programs, bakes in 2 hours 45 minutes.
Kneading 15 min. and ascent 55 min. gluten free, 50 minutes before the end, reset the program and put bakery products 60-75 minutes.
For step-by-step instructions, see the section "We bake in a Panasonic bread maker" here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

You know, my bread maker does not have a rye bread program. My HP, Murphy Richards. I set the program "dough", kneading there for 20 minutes and the rest of the time proofing and raising, all together for an hour and a half, and when the program ended I put on "baking", this is 60 minutes and the result is the photo above. Lovely, beautiful and delicious bread, the first time!
Good luck to you!

[gluten free]

Today I baked some bread. My first rye. Very tasty. I baked a small loaf. The crust is excellent, only the crust is tough, but very crispy. How to make it thinner and softer? Pekla so

On a combination of two programs, bakes in 2 hours 45 minutes.
Kneading 15 min. and ascent 55 min. gluten free, 50 minutes before the end, reset the program and put bakery products 60-75 minutes.
For step-by-step instructions, see the section "We bake in a Panasonic bread maker" here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

True, she was afraid that the stove would not interfere with an ordinary spatula and at the very beginning I added a batch on the Pelmeni program. And after the gluten-free reset, the oven just stood idle for half an hour, and then turned on the baking for 65 minutes.

Look, maybe it makes sense to add a little liquid (or reduce the flour)? When I baked in HP, I always sprinkled the top several times generously with water so that the crust was not thick.

Look, maybe it makes sense to add a little liquid (or reduce the flour)? When I baked in HP, I always sprinkled the top several times generously with water so that the crust was not thick.

Thank you! I will try. It seemed to me too little liquid in the process of mixing, I added 10 ml. But, apparently, not enough, although I liked the kolobok. Well for 1 time it will go. The bread is very tasty. Only now the son of a crust does not want to eat

Thank you very much for the recipe! Everything worked out the first time! After kneading, I pulled out the spatula, rolled the bun. There was no mustard oil, poured vegetable oil. The aroma is extraordinary !!! Let's eat a loaf, I'll make it on mustard! Once again, a huge THANKS for the recipe !!!!

Peace be with you bakers!
Natylchik - --After kneading, I pulled out a spatula, rolled the bun.

meaning rounded or leveled on a bucket

For the Author: shade

I take it out of the bucket, roll it up a little, so that the roof is flat.

Divided by leaps and bounds Saf-Moment, everything is OK! I bought their yeast in Auchan (3.50) - the roof is cracked. It baked on mustard oil - the aroma is better, the taste is better - I haven't tried it yet.

and my bread was baked according to this recipe without problems
But - for my taste - although it was baked, it was still a little damp. My variations on this recipe (there may still be fussy experimenters). Not all came up at once, but here is the one I liked the most.
I took half of all the ingredients, because I bake at 500 gr.
So, the water should have been 205 ml, but I took 150 gr. warm milk + topped up with water to 205 ml.
Rast. oil would need 1 tbsp. l., I added 2.
I did not take kvass concentrate, but added 2-3 tsp. instant coffee and Pepper Blend seasoning (1 tsp)
And - the trick that I liked the most - 0.5 tbsp. l. Riga balsam (it was she who gave the dough texture that I wanted).
Everything else is strictly according to the author's recipe, for which many thanks to her

Tell me, is it possible.

1 Dough Mode French.
2 Baking 70 min.

Oven Panasonic 256
And the second question. Do I need to moisten the top with boiling water during baking?

Thank you.

I, of course, do not pretend to be a guru
but purely by logic - you need to look at the details of each of the modes you have and choose a combination.
The one on which everything works out for me with rye bread (I have Mulinex, Whole Grain Bread mode) lasts 3 hours 40 minutes. Of these: half an hour warming up without stirring, then the first batch, proofing, the second batch. And the actual baking takes 46 minutes (by 500 grams, by 750 grams not much longer, it seems like 52 minutes (now I'm not at home, I can't look)

Tell me, is it possible.

1 Dough Mode French.
2 Baking 70 min.

Oven Panasonic 256
And the second question. Do I need to moisten the top with boiling water during baking?

Thank you.

And what's the problem with baking in the main mode? And why moisten the top with boiling water during baking? Maybe I don't understand something?

It's just that this sequence in time is the most
suitable for the rye regime, and no additional
exposure after kneading the dough in the French mode.
As for wetting the dough top with boiling water when
baking, somewhere in the forum they write that at the same time it, the top,
does not crack.

Try it - tell us.
It's just not clear why you need to boot when you can do everything automatically.

Tell me, is it possible.

1 Dough Mode French.

You can, you can. I often bake rye in "French", on it the crust is more crispy.

Finally, I tried to bake this bread. The appearance, in my opinion, is even nothing, but it tastes sweet to me. I should try to put less sugar. By the way, my wife liked it. So thanks a lot for the recipe.

I baked this bread, with some changes:
Yeast 1.5 h / l
Wheat flour 170g
Rye flour 250g
Sugar 1.5 st / l replaced with molasses
Salt 1.75 h / l
Mustard oil 1,3st / l
Vinegar 0.5st / l wine
Malt 2st / l brewed with boiling water
Panifarin 1st / l
Liquid 290ml with diluted malt

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Kneading on the "Dough" mode. After 15 minutes of the main batch, I pulled out the scapula, as you can see, it was enough. Next, the program is through. Then, "Baking" for 1 hour.

I would like to add sourness. Tell me what is the best way to do this?
- reduce the amount of sugar
- add vinegar
- replace vinegar with "Extra R" (how much?) or Agram (how much?)

I baked this bread, with some changes:
Yeast 1.5 h / l
Wheat flour 170g
Rye flour 250g
Sugar 1.5 st / l replaced with molasses
Salt 1.75 h / l
Mustard oil 1,3st / l
Vinegar 0.5st / l wine
Malt 2st / l brewed with boiling water
Panifarin 1st / l
Liquid 290ml with diluted malt

I would like to add sourness. Tell me what is the best way to do this?
- reduce the amount of sugar
- add vinegar
- replace vinegar with "Extra R" (how much?) or Agram (how much?)

Once upon a time, when I still used agram, I took 1.5-2 tsp for this size of a loaf. agram, but put no more than 1 tbsp of sugar. l.

I baked this bread many times and always turns out great. Finally took a photo, here. This one is with pumpkin seeds. Thanks for the recipe

Girls, I'm a beginner, help me I don't have a rye program, but there is only Borodino, how to get out of the situation

Peace be with you bakers!
Lenchik678
optimal - prog dough for full
then 2 hours for proofing \ you can turn on baking for a minute after an hour \
baking 1h -1h10m

Girls I'm a beginner, help me, I don't have a rye program, but there is only Borodino, how to get out of the situation

Feel free to bake in "Borodino"! And on the main one, too.

The bread was baked on Saturday today Tuesday - it went bad. Why?

The bread was baked on Saturday today Tuesday - it went bad. Why?

We read here:
How to store it correctly bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2778.0

Diseases of bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1311.0

The normal shelf life of bread is 3-5 days, from the second day the bread begins to dry out, moisture leaves

Delicious bread! Thank you, cooked more than once

Thank you so much for the bread. This is probably the first of my creations with rye flour, which satisfied me 100%: simplicity of the recipe, availability of ingredients, minimal presence in the process and the result (appearance and taste). I did everything according to the recipe, with the exception of mustard oil - I added simple oil and did not add coriander. Since I have Binaton, in which there is no "Rye" mode, I did this: set the "Dough" mode, then the "Baking" mode.
The result is amazing. Even the son, who never ate any "black" bread (from the purchased ones), ate this one with great pleasure.
Thanks again to the author and everyone who unsubscribed in Temka))

expensive bakers. I really want to try this recipe. did I understand correctly. I have a Panasonic 257. Method # 1 I make a batch in the Pizza mode, then it rises itself for 1-2 hours and then I set the Baking mode. Method number 2 then put the same batch on the Rye mode. whether it is necessary in both cases to remove the scapula. and what does it give? - after all, as I understood for rye, two batches are even better. thank you in advance

whether it is necessary in both cases to remove the scapula. and what does it give?

The spatula must be removed if there is still kneading or kneading according to the program, but you do not need them.
You can also pull it out for aesthetic reasons ...

After all, as I understood for rye, two batches are even better.

No, for rye, just one batch is enough. Here, apparently, it meant that ten minutes of software may not be enough.

Did it twice already. The first is almost according to the recipe, only olive oil and dry kvass instead of malt (not brewed). I liked it very much in the family, but it seemed to me rather fresh.(But these are my problems - I love sour and dense bread).

The second time I was drawn to experiments. Slightly increased the amount of rye flour (reduced wheat flour), brewed kvass, added 1 tbsp. l. rye bran, 0.5 tbsp. l. Riga balsam and 100 grams of prunes.
The result is an awesome smell and taste, very dark in color, prunes are not noticeable, the taste is rich, with a sweet and sour tint. Probably, you can reduce sugar, but I like sour.

In appearance - not very beautiful, the roof is badly twisted, but not fallen, and generally rose high. Most likely, I missed with the liquid - the prunes were wet, I added flour during the kneading, but still not enough. You also need to figure out when to throw the prunes, otherwise the dispenser does not work on the rye, and toss the prunes right away - then it is not noticeable, it gets confused. Or maybe it's better. I will continue to experiment.

And, I also recalculated the total amount of flour - by 550 g, as in the Panasonic 2501 instructions for rye bread.

Irina_V, experiment, look for your taste!

Hello! This is my first post here - I just read it before - studied the materiel, tried it.
This is the first bread with a predominance of rye, which turned out to be 100%! Thanks for the recipe!
And yet - for those who doubt. I don't have a bread machine right now. That is, she was, and brought me to the forum, and now she left where it is more necessary. I baked this bread in the oven, and kneaded it with a hand mixer (such dough hooks). Kneading 10 minutes - this was the maximum for a mixer. That was enough. So, even if there is a minimum of adaptations, and you really want your own bread - everything will work out!
I'll go on experimenting
so finally I'll start the leaven
Thanks again to everyone here for their support and inspiration!

Hooray, at last the searches and experiments can be finished. For a very long time I was looking for black bread, which I liked the taste and seemingly arranged so that it was possible to bake it to take away, and even the buzz is huge, which is in the standard mode, so you don't have to dance with a tambourine!
Sugar - reduced, instead of water - whey, instead of wort - malt. (Thank you for writing).

I'm sorry, I'm very uncomfortable, but I'll ask you anyway. 1 st. l and 1 tsp. is it measured or ordinary?

[MEASURING SPOONS]

I'm sorry, I'm very uncomfortable, but I'll ask you anyway. 1 st. l and 1 tsp. is it measured or ordinary?

For bread we use MEASURING SPOONSthat go to the x / stove in addition

Elenochka Bo! Allow me to report. I often baked this bread with dry yeast.
Now I have finally "matured" to experiment with fresh yeast. Mmmmmmm,
Wonderful, tender, aromatic bread! The sour smell from dry yeast disappeared, the rye aroma began to play.

Thank you very much

Good morning!

I am accountable for my willfulness.

Yesterday at night I wanted sour rye bread, as I was in my childhood. Well, I went to experiment with your recipe.

As a result, I reduced the amount of wheat flour to 100 g (rye flour 400 g, respectively), instead of the wort, I made a full volume of exhausted beer, the last sugar went into jelly, so I started the bread with honey. And the vinegar was fake balsamic (that is, ordinary vinegar with the aroma of grapes and caramel) - counted in% to apple. And the oil was fragrant sunflower (rustic).

I checked the bun, after kneading, I leveled it over the bowl and went to bed. And now I took out bread, amazing in its aroma.
Low, wet - just like she wanted. And the one that tastes good. Nearly. It was necessary to put less honey.

So my question now is: how much honey replaces a spoonful of sugar?

And thank you so much!

Replacing sugar with honey 1 to 1

You have already got the author's bread, and you need to put it on the forum as a separate recipe, with a photo attached, including a cutaway

Thank you, only there is nothing to photograph. > _ <
At work, people swooped in, and they snatched the whole loaf of bacon.
So I'll post it when I repeat the recipe.

Thank you very much for the bread recipe! It turned out very tasty despite the fact that this is my first rye bread! I'm just delighted that you can bake such a delicious rye bread at home (I don't really like white)
instead of coriander, I added ground cumin and there was no mustard oil, I mixed the mustard with the usual)

And from March 8, all the girls of bakers !!!

and here is my first child) (made according to a reduced recipe)

I tried to bake rye for the first time. I liked it very much. True, I forgot to drop the oil, but it turned out delicious.

[Elena Bo!]

Elena Bo! Thank you very much for the recipe, I baked such a bread for the first time, I was afraid to make a big one right away, because in a reduced version



here comes the crumb

.

I did it according to the author's recipe, but instead of vinegar (for lack of one), I squeezed juice from lemon (well, at most a third of a teaspoon). Program "Dough" 1 hour 30 minutes, 10 minutes still stood and "Baking" for 1 hour. Then I added another 10 minutes and in vain - the bottom and sides were fried.
The bread is delicious, aromatic

Thanks Lena for the recipe. First baked kneading on dough + rye program taste like the roof fell through. Sfotkala a piece of the rest ate Vinegar removed. Added light Agram 1 tsp. + Panifresh 2 tsp
It is large in size.


Now I bake like this. Kneading + proofing + baking. The result is on the way: girl_in_dreams: small size of the pitch.

Thank you very much for the recipe! Rye did not work before, but here the first time he was so handsome!



Baking with minor changes: in the absence of kvass wort, I added 1 tbsp. l. fermented malt, sugar reduced to 1 tbsp. l., and the coriander had to not be put, because my boys do not like it. Everyone really liked the bread!

Elena Bo
I often bake this recipe. I use the smaller bookmark.
Perhaps someone will be interested in:
"Concentrate of kvass wort 25g. (Diluted in water)" replaced with two tablespoons of dry malt, brewed them with 40 ml of boiling water. (respectively, boiled water subtracted from the total amount of water)

A very good recipe. I baked it in different versions, the bread is very tasty.
The most delicious option is when sugar is replaced with honey, olive oil is added and the Koreand is pounded in a mortar. For a small size I took 2.5 tbsp. tablespoons of dry malt.
Elena, thanks for the recipe!

Elena! Thank you very much for the wonderful recipe! Baked in a bread maker. My changes: instead of water I took "kvass" from the infusion of oatmeal jelly, slightly diluted with water. Since the kvass has a sour taste, no vinegar was added. Didn't add oil, but added flaxseed. Oh-oh-very tasty, fragrant bread! With oatmeal jelly, cooked on frozen strawberries in the country - delicious !!! Thank you again, Happy New Year to you, health, happiness and good luck !!!