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

Good evening! Who can tell why the crust, it’s the roof, I, or rather rye bread, turns out to be so ugly. Here's a beauty with white bread! Is it a problem with black, although it tastes good?

[walle2008]

walle2008, and what exactly is wrong with Your roof crust on your bread?

There are enough topics on our forum dedicated to the problems with the roof, but not knowing what exactly worries you, I’m even lost in which of them (of the topics) you should send?

Please write more specifically what exactly does not suit you Your the roof of your bread, we will deal with the whole world ...

Good morning! Sorry no photo. It is uneven, some kind of pimpled and without cracks. It looks like frozen lava. PHilips 9020 stove. Ordinary bread turns out beautiful and tasty. The first time I came across such a roof was when I baked bread completely from spelled whole grain flour and attributed this to the peculiarity of spelled (now it just came to light that spelled is wheat). But here I made Borodino bread, the same result. Experience of using cotton for 3 weeks. I read in this thread about the kneading procedure not according to the instructions, but with the combination of programs, but it is difficult for me. I will definitely confuse something. I will try to flatten the top before baking. Maybe it will help. Thank you for your answer and pleasant results to you and all members of the forum!

Start your acquaintance with the bread maker with the topic Bread did not work out again, 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 , will help a lot!

Thanks friends! I will study!

Good day to all! A month and a half of using the bread maker has passed. Indeed, everything is very simple! You just need to be saturated with information from our forum, to watch the process. The problem with the ugly roof in rye bread was the temperature in the kitchen (it was very hot). Now it became clear to me what kind of bun should be, what kind of bread suits me best. For example, bread with the addition of eggs is somehow not very good for me. If I put the bread on at night, I try to use the recipes from the instructions for cotton, the result is always good. If something else, then of course you need to monitor the density of the dough. Not without some adventures. I put bread overnight with a delay of 1 hour according to one recipe on the French program. I really wanted to sleep, but decided to wait for the batch just in case. It turned out that I poured almost twice as much water (I used another measuring glass and did not look at the numbers) When I saw this mess at one in the night! Until 2 am I sifted flour, added it gradually, so I had to divide and put aside the dough. The result is 2 breads - one large, night and small daytime, baked it on a quick program with the addition of a grain mixture. To my great surprise, I got 2 different and very tasty breads.

Elena Bo, thanks for the recipe! Yesterday I baked rye-wheat bread and it didn't work out for me, so I went to bed, upset. today in the morning (from 4, I tried to understand my mistakes (thanks, the girls didn’t quit). In search of answers I came across your recipe, I don’t really bake, so I don’t have to take very complicated recipes, but this one seemed very hassle-free. And a miracle it happened! the two of us baked delicious bread. But I forgot to put the vinegar, so I don’t know what the vinegar gives and what would taste with it. But without it the bread is super. Thanks again!

I also baked this bread yesterday, but it cracked a little on my roof. Baked smaller size, all according to the recipe, in Panasonic.

We liked the bread very much. Elena, thanks for the recipe.

Elena, I baked your bread again.Already more successful. We really like him! Thanks again.

Now I baked according to a small recipe. I didn't put in the spice (I baked the full version with coriander - an obsessive taste), olive-flaxseed oil.
The gingerbread man seemed dense during kneading, sprinkled another 20 ml of water.
I used to level the bun on the bucket after kneading.

HP Kenwood 450, program recommendations from Vanya28 for rye, but added lift_2 for 30 minutes (experimenting)
https://Mcooker-enn.tomathouse.com/in...=9345.0

The result - I could hardly stop, so as not to eat a lot at night looking. In form - what the doctor ordered, no failures or separations.

I want to say thank you for the recipe! This is my husband's favorite bread

here is my bread. I made a mistake that there was more water than necessary. I measured the water, then combined the malt and it turned out more than necessary ... But the taste is normal! I just bought mustard oil, it's unrefined, will that work? By the way, unlike the purchased one, there is no heartburn from this bread! Apparently Agram is so bad

Kneading in a bread machine in Pizza mode. She took it out, laid it out in two forms. I put it in the oven for lifting (I turned on the light for heat). Baking 50 min. at 200 degrees (the oven was not preheated).

Good evening everyone! today for the first time I baked bread according to the recipe from the first page, it turned out deliciously, the lid fell through. probably a little extra water splashed, but it didn't work to follow the bun, they called, I had to leave. But I think next. once it turns out with a beautiful top crust.
Thanks for the recipe!

[Lenochka]

decomposed into two forms

Lenochka, could you specify how much flour you used to knead the dough and in what forms did you lay it out? The volume of forms interests ... well, if Mona, of course ...

Crumb, I took flour as in the recipe: Peeled rye flour 350 g, Wheat baking flour 250 g.
Silicone molds

dimensions 23x10 height 6 cm.

: girl_claping: The bread turned out to be very tasty !!! The roof fell a little, but nothing was baked. 2 tbsp of bran was added to the flour. In the absence of the RYE mode, I set the CUT mode (3.32 - the first batch is 9 minutes, after 25 minutes 2 batch is 18 minutes), after 2 batch I removed the scapula. Here I think: can I remove the spatula after the first batch?

Baked in a Brand 6051 pressure cooker.
Kneading in a bread maker Pizza mode. I put it in the bowl of the pressure cooker. Manual mode: 1 stage - 30 g. 40 min., Stage 2 - 120 g. 120 minutes Got up well. The height turned out to be 8.5 cm.


It is advisable, after the end of the mode, to turn over and bake on Baking for 15 minutes for a crust.

Helen, I've baked your bread for the second time. True, without coriander, instead of kvass wort, I added rye malt and smaller sugar - 1 tbsp. l. Baking in Panasonic in two modes - fast and baking. Kneading on a fast one, I take out the scapula, I level the top. I reset the mode three minutes before baking, leave it for another 10 minutes, and then bake for 70 minutes. Everyone really liked the bread.
And today I took peeled rye flour in half with seeded rye. The result is simply awesome. One thing is upsetting - the roof is cracked.
Small bread, 420 g of flour.







And I still can't understand why I have it so light, because there are 2 tbsp of malt. l.

The bread is good! As for the malt, I will not say, I never had one. I always use kvass wort concentrate, and it is very dark, hence the color. Recently, I always add 1 tsp. Extra-R + 1 tsp Agram + 1 tbsp. l. Panifarin (do not pour vinegar). The result is simply delicious, especially in the oven.

I, as an exemplary student, tried not to deviate from the recipe. I didn’t find any leavened wort anywhere near, but the malt in the hypere just piled up across the road. Here I am out of greed and stocked up. Now I think what to do with it? Can you make kvass?

I didn't find any leavened wort anywhere nearby, but the malt in the hyper just piled across the road. Here I am out of greed and stocked up. Now I think what to do with it? Can you make kvass?

Malt is mainly used for baking rye bread for flavor and color, more for flavor, especially rye-wheat bread.
Go to the YEAST BREAD section, walk through the recipes for rye breads, and you will find a lot of recipes for bread with malt, choose and bake

Malt is mainly used for baking rye bread for flavor and color, more for flavor, especially rye-wheat bread.

So the fact of the matter is that my malt is somehow "wrong" - it does not give color at all, the taste is not particularly felt. In a previous message, I posted a photo of a slice of bread, so it is completely light, although there are 2 tablespoons of malt. I bought a fermented one. It can be seen that something was "under-fermented" And the reserves are lying ...

Malt can be light or dark.
Fermented rye malt looks like this



It has a dark color and a specific smell of rye bread.

Malt can be light or dark.
Fermented rye malt looks like this



It has a dark color and a specific smell of rye bread.

Admin, thanks for the tip. Just opened a second bag of malt from the same manufacturer and ... oh, miracle! looks exactly as in the photo, and the smell of rye kvass.
And in the first package it is very light. Since I first saw him in the eyes, I thought that he was. Interestingly, the packages are completely identical - so trust the manufacturer after that. It's good that they are not packed in tons. Somehow we'll finish eating and light.

I also tried to bake such bread, it turned out delicious, but as usual I poured the liquid, the roof sagged. I want to note that the bread is stored well, it does not stale for a long time. Thanks for the recipe!

Please tell me, someone quickly, I have never used malt, there is no kvass wort - how can I introduce malt into this recipe, take part of the water with boiling water and brew the same amount of malt as the wort?

Please tell me, someone quickly, I have never used malt, there is no kvass wort - how can I introduce malt into this recipe, take part of the water with boiling water and brew the same amount of malt as the wort?

Best of all 1 tbsp. l. Pour malt with a small amount of boiling water and take this water into account in the total amount of liquid.

Oh thank you, otherwise I’m looking - everyone is silent, I’ve already gone to Vanya’s 28 to look for another recipe, but there is again a question - I don’t have a light agram, only a dark one. I'll go and put this one on soon.

Oh thank you, otherwise I’m looking - everyone is silent, I’ve already gone to Vanya’s 28 to look for another recipe, but there is again a question - I don’t have a light agram, only a dark one. I'll go and put this one on soon.

Dark Agram is also possible! Even better for rye. And in general - a lot of things can be used as an acidifier.

I even got my mother hooked on this wonderful recipe. And I bake it myself systematically. True, I don't like the smell of kvass wort (and I can't find malt), so I bake it without additives. dad said the bread was real. Well, sometimes reducing the amount of white flour, you just have to look after the bun. And so there was no case that it did not work out.

I forgot, in Panas, first pour wheat over yeast and then rye? It’s so bad to sift rye, maybe it’s like that for me ...

I did something wrong - in the very middle there were some damp areas, although I weighed everything on electronic ones, even oil. And this is not the first time I have done this with bread that is not pure wheat. You need to read the forum to find out the error - there is no time ...

I did something wrong - in the very middle there were some damp areas, although I weighed everything on electronic ones, even oil. And this is not the first time I have done this with bread that is not pure wheat. You need to read the forum to find out the error - there is no time ...

Well, who will help you ... if you yourself do not try to do it and understand why it does not work
The dough doesn't care how you measure flour, butter and all other ingredients.
It is important for the dough that there is a correct kneading of the dough AT THIS MOMENT OF TIME, kneading! So that the amount of flour corresponds to the amount of liquid at the moment of mixing

Read here in the section about koloboks made of different types of flour, look at the photos, my comments, recommendations "Basics of kneading and baking bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
Try to read and understand - all the reasons are indicated there - if it is not clear, we will figure it out together, but in the topic 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

Thank you, I will definitely read it, I can't cope with rye recipes. Here is followed today by a whole grain "family" - normal.

Thank you, I will definitely read it, I can't cope with rye recipes. Here is followed today by a whole grain "family" - normal.

I'm not a big specialist, but I would advise to start with reducing the proportions of rye flour (and increasing wheat flour). Well, say, 500 white and 100 rye. If everything is baked, then add a little rye and watch. And try it in two modes: kneading and baking. Maybe there is simply not enough power to knead the HP.

please tell me what can be used to replace the kvass wort concentrate? we don't sell it in Egypt ...

Can you please tell me what can be used to replace the kvass wort concentrate? we don't sell it in Egypt ...

Malt, malt extract, dry kvass, dark (black) beer, which contains barley, rye malt, hops (dark Porter) are suitable

Thank you very much for the recipe! The bread has risen well, but not such a beautiful color came out, I have some kind of pale rye flour, we will try it as it cools!


The roof is a bit light, but this is my HP

Tell me, what can you add to make the bread darker?

Tell me, what can you add to make the bread darker?

Kvass wort, steamed malt - dark and tasty bread will turn out

thanks, I will buy and try!

How much malt should you take? I bought dry and liquid - malt extract, which one is better?

Added two tablespoons, everything worked out great! Although at first I was frightened - at first the bun was beautiful, and then at the end it suddenly began to stick to the bottom of the glass. I found on the forum in time that this is typical for dough with malt, so I left it that way. The color and taste came out wonderful! 🔗

I have a question about the liquid - first, pour all the liquid into a glass (for example, 290g of water) and add 25g of wort there = stir. So? Or in 290 g (this is a lower weight, option 2) 25 g of wort is already taken into account?

And why is the usual shoulder blade and not for rye?
Stove 2512, if it matters

And why is the usual shoulder blade and not for rye?
Stove 2512, if it matters

The spatula does not really matter, the bread is obtained with any spatula. Another thing is important - knead the dough correctly

But the rye program itself gives results in 2512 norms? Or is pizza + baked goods better? However, after 4 hours we will find out ...
PS: in book 2512 there is a recipe for 550g of flour, but here for 600. It will not affect anything in the program?

Take recipes and consultations from the forum, here it would be more correct

I will report!

The stove is hot, it looks good.



Made on a rye program with a rye stirrer. At first, the gingerbread man actively portrayed a comma, he had to stand over him with a spoon, and also crush it. Interestingly, the yeast did not fill up immediately, but a little later, when the bun was almost formed.
stirred for about 10 minutes, rose for an hour and a half chtoli, and baked for an hour.
It will cool down now, I will perform an autopsy

an:
🔗
on the cut