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

An excellent recipe for rye bread, baked today and is very happy with the result. Fragrant with a very pleasant structure .... and the taste .... the long forgotten taste of rye bread.
But what is striking is the simplicity and good result without any additives such as agram and panifarin.

Well, do not give up so immediately !!!
This dough was spent in a slow cooker for 18 hours. Then 2 hours in proofing tins. It is generally without kneading and liquidish, so I put it into molds with a spoon And here is the result

Question: who said that it is good to proof bread in a slow cooker?
I do not argue with this, I checked it myself
But then how to bake it in the oven in order to preserve all the beauty of its appearance

If you have an electric oven, this is not a problem. Put all the good right in the same multicooker saucepan - without shifting anything into the oven. I tried so - nothing happened to her intact as it was. And you won't injure the dough again! And if it's still scary, then I think if you put baking paper in the cartoon before that, then you can easily pull out the dough in it and bake it directly on the same paper on a different form - also a minimum of trauma for the dough.

When I baked Westphalian, I put the dough to rise in the oven preheated to 50C for 4 hours, maybe instead of multi try in a warm oven.

I already thought so too and will do so next time, it's a shame for the bread - the recipe turned out to be worthy. Or I'll put it on for a long time.

And then what else I didn’t like about the cartoon was the high heating temperature, the dough came out of it, it’s so hot. In fact, a very fast rise of the dough turned out (550 grams of flour in 1.5 hours), as the gingerbread rose quickly, it immediately had to be baked there.

Well, well, let's know

And then what else I didn’t like about the cartoon was the high heating temperature, the dough came out of it, it’s so hot.

It is enough to turn on the heating for 15-20 minutes.
In defense of the multicooker - it is warm inside, without drafts and, most importantly, good humidity. For the test, this is

[Admin]

Admin, did you keep the dough on the Heating for 1.5 hours? There, after all, in an hour the temperature reaches 60 *)) Judging by the photo, the bread has already begun to bake))
One of these days I will definitely try the recipe))

[Admin]

Admin, did you keep the dough on the Heating for 1.5 hours? There, after all, in an hour the temperature reaches 60 *)) Judging by the photo, the bread has already begun to bake))
One of these days I will definitely try the recipe))

And there is a hole in the old woman

But 60 * for baking would still not be enough, it had to be transferred to baking.
And I wanted to bake in the oven.

Come on ... Let's go. It is important that the blackie is tasty. You will bake, choose the mode for yourself, since I was kneading the dough with a mixer (8 minutes), proofing you know where, baking in the oven. With those proportions of products, the dough was soft in consistency, plastic. I cut it on the table, it was even pleasant. But all the same it is rye bread and little blackie.

Elena Bo, my gratitude for your rye bread recipe is simply endless! I avoided this recipe for a long time (putting it off for later) and finally I matured and baked the same bread ... I have not yet succeeded in such a tall rye bread (although there were just high rye breads), it baked perfectly, a lovely crust ... the taste ... mom said, well, sooo delicious! In the recipe, I replaced apple cider vinegar with agram, and added panifarin for completeness of sensations ... If someone, like me, walks in circles around this recipe ...guys, my advice to you, bake without hesitation !!!

Krosh, thanks.
I just want to try it in the oven.
And Agramchik and Panifarinchik are right. I've bought maltose molasses, I have to try it. But how much to put? I will look, it was somewhere .......

And this is my Elena Bo rye bread. Sorry for the quality of the photo, I really wanted to brag.

As I already wrote, double kneading and then the rye program give an amazing result! Yet the mysterious soul of the Russian is unlikely to be understood by anyone else. That is why, obviously, there is no adequate program for rye bread in bread makers.

Elena, yesterday I baked rye according to your recipe! IT WORKED !!!! Delicious and the roof is beautiful! Thank you

Elena Bo, thank you very much for the recipe. Yesterday I tried to bake black bread according to your recipe, everything was in accordance with the recipe, but instead of kvass wort I added 1 tbsp. l. rye malt, and sunflower instead of mustard. The child was delighted, loved it. Here's what happened:

And if 250 grams of rye (well, no more) and 250 grams of wheat, then how much water, sugar and salt?
And liquid 410 ml - is the vinegar already included or separately another 10 ml of vinegar?

And if 250 grams of rye (well, no more) and 250 grams of wheat, then how much water, sugar and salt?
And liquid 410 ml - is the vinegar already included or separately another 10 ml of vinegar?

So you have 500 grams of flour, and then compare the weight of the flour with the table and select the amount of other products for it and track the bun and adjust it with water

The amount of flour and other ingredients for making bread of various sizes
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1625.0

And if 250 grams of rye (well, no more) and 250 grams of wheat, then how much water, sugar and salt?
And liquid 410 ml - is the vinegar already included or separately another 10 ml of vinegar?

Vinegar separately. If you take equal amounts of rye and wheat flour, then you need less liquid. Try adding 370 ml. water and watch out for the bun. Reduce salt, sugar, etc.

Today they baked such a bread. similar to Ukrainian in taste, color and density. But all the ingredients were too many, it was hard for the bread maker to knead. I had to help (I first set the Dough No. 10 mode, then baking No. 13.) I need to recount the recipe for 450-500g ...
In general, thanks for the recipe

[Boo Boo]

Yeast 2 tsp
Peeled rye flour 300g.
Baking wheat flour 225gr.
Salt 2.5 tsp
Sugar 2 table. l.
Apple cider vinegar 6 ml.
Sunflower oil 30g.
Dry Saf kvass bread (original bread crumbs, rye malt, citric acid, sweetener) 75g
Water 410 ml.
Rye program, regular kneading spatula.

Yesterday I baked rye bread according to the recipe published Boo Boo. (https://Mcooker-enn.tomathouse.com/in...f&Itemid=99&topic=3410.15) She took Elena Bo's recipe as a basis.
My changes: I added 50 g of dry kvass (and then almost 5 tbsp. L.!), And another 1 tbsp. l. Extra-R.
The bread is amazingly tasty, rose perfectly (for rye!). Thank you!

And I also added raisins to Elena Bo's recipe, Vkusnyatinaaaaaaaaa.

Bake such bread !!! I recommend to everyone! And the raisins come in very handy.
The loaf was eaten in a day

Well, I don't have a bread machine! And the position that you need to bake your own bread has already matured. And I want to share the joys. DO NOT kick it out !!!!
Having procured rye flour and dry kvass yesterday, I took up bread. According to Elena Bo's recipe (light weight).
The dough is being kneaded by the combine. Sifted flour into the bowl. Mixed liquids separately, dissolved salt / sugar. The levure yeast had to be "soaked" (I would not have read it here - I would have added it like this), Dry kvass too, but then all the same I brought everything into one cup.
I started the harvester, gradually added liquid and in a minute the bun was ready. I wanted to knead it longer, but after a couple of minutes I saw that it began to stick to the walls and I took it out.It adhered well to my hands and I sprinkled it with a little bit of psh. I caressed it a little more with flour - about 5 minutes. I rolled the loaf and put it on proofing for 1 hour and 20 minutes. He got it well, but wide. I smeared it with water and put it in a preheated oven. For an hour, about 180 *. Here it was necessary to follow better, but was afraid to climb. And the oven is old, does not open well and gets hot on top. So it got hot. It turned out to be a black girl, but very tasty and fragrant. The color is lighter than the store color, but you can still see that it is rye.
Now he is in a towel and a plastic bag softens the crust.
For the future: We still need to buy a bread mold !!! very low in the heart. For sandwiches it is inconvenient. The surface is beautiful and even, because I ironed it with my hands. The crumb is dense and moist, I like this.
And when baked, it smells not at all like white.
I sit, happy as an elephant, and calculate how long the first kilogram of rye flour will last for me?

Dakota, congratulations! Stir the rye for longer, nothing that sticks a little. Rye loves a long batch.

Many thanks to Elena Bo for a wonderful rye recipe!
I'm a newbie. I have had a stove since June 7, 2008. I baked my first white bread according to the instructions for the stove, it turned out, I was happy! I just didn't add milk powder, it still worked.
And immediately I decided to bake rye according to Elena's reduced recipe (before that, however, I had been reading the forum for 2 days, getting ready!), Only added wheat flour to 200 gr. And so everything was strictly measured. Kneading was done on the "dough" program: kneaded for about 30 minutes, then rise for 1 hour, then just stood for 30 minutes, then the "baking" program for 1 hour. In my opinion, it turned out! Weight about 750 gr. It tastes like "Darnitsky". Well baked. He did not rise strongly. I will try to insert the photo later.
I am as happy as an elephant after swimming! Thank you all for your advice and experience sharing!

The third kg of rye flour is running out. And a lot of it didn't work out - it was spent on crackers - and into kvass

But today, after finding out where Mulechka had a screw and twisting it, the stove "burned out". The heating element was red for the first time, I almost got burned on the lid. And it turned out rye - downy, albeit with an ugly roof. That is, for rye, an even HIGH baking temperature is important!

It is good to do rye in cotton in French mode - the baking temperature is higher, the baking time is longer

Tell me, what kind of rye flour exists and what does it look like? I bought a regular rye, and it is white. in my recipe for mulinex, rye is simply written in the book, but today I just found out that it can be different!

Seeded rye flour can be used, but it does not have a distinct rye flavor. Dark color will appear after adding kvass wort concentrate or dry Saf kvass.

and that's how. but it will be possible to add it to other recipes where rye is not the main flour, or everywhere there is only peeled flour?

Wherever it is said about wheat-rye bread and the amount of rye flour is 20-30% of the flour weight, you can use seeded and peeled rye flour.
The higher the content of rye flour, the darker the color of the bread becomes. In addition, dry kvass, dark beer, kvass wort, instant chicory are added for an intense and pronounced color and taste.

Read about rye flour here:
Rye flour - types, varieties and properties.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1572.0

To learn how to bake bread from rye flour with various additives for taste and color, see for example here:

1. Wheat-rye "Darnitskiy" bread from Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new

3. Wheat-rye bread on dough by Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

Here's what I got. Height 8 cm. (According to a small recipe)

Apparently, something is still wrong. I baked on Sunday evening, today is Tuesday. I really liked the taste of the bread, the pores are small, baked well and in general
delicious :) But this evening (I eat it alone, my husband is permanently on a diet) noticed that the bread began to crumble, while not a single gram became stale, but on the contrary began to acquire some kind of structure, similar to a crumbly cake. Immediately, yesterday and even today, this was not the case. What is the reason? The photo shows that the roof has fallen, but not much what it means. maybe the reason for that and the other one? Thank you!

He just dried up. Store in a bag. I eat rye for 5 days, only on the 4th day it begins to crumble.In general, sourdough bread does not crumble.

[Elena Bo,]

Elena Bo, I keep it in a bag, I did everything exactly according to the recipe, I only added a small pinch of ground cumin. I have already read a lot about sourdough, but I just don’t dare to do it, I’ll go on vacation in less than a week, it will die, now when I return.

I had the following question to experienced bakers about rye:
- if the rye loves a very long kneading, but does not like to be crushed, can knead it on the programs dough / dumplings without yeast, then turn on the "rye" mode, and add yeast already during kneading on this program?
It's just that when I start kneading bread on the "Pelmeni" program, the yeast is very active, and by the end it loses all the ability to raise the dough. (I bake bread like this: 2 programs "Pelmeni" +1.5 hours of proofing + 1 hour "Baking" mode) The bread is very dense, with a concave roof, dry crumb, I tried to put less yeast - the result worsened - I don't even know what to do I measure the ingredients on the scales, even Panifarin added - and the result is getting worse, although the bread is very tasty

I had the following question to experienced bakers about rye:
- if the rye loves a very long kneading, but does not like to be crushed, can knead it on the programs dough / dumplings without yeast, then turn on the "rye" mode, and add yeast already during kneading on this program?

It still depends on which set of products (recipe) you make the dough and bake.

Try to look here:

Wheat-rye bread on dough by Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

The recipe from Elena Bo for a large loaf - I follow the recipe exactly to the gram (excluding the error of the scales), since I already went to the principle, I stand above the bun - sometimes I have to add a spoonful of flour, so I saw that at the end of the 1st batch, the dough is already bubbling ...

sometimes you have to add a spoonful of flour

Nadeyka, are you trying to achieve a kolobok like a wheat one?
Try baking in Basic Mode. Maybe it will be better? Have you tried it on Rye?

[of all]

It's just that when I start kneading bread on the "Pelmeni" program, the yeast is very active, and by the end it loses all the ability to raise the dough. (I bake bread like this: 2 programs "Pelmeni" +1.5 hours of proofing + 1 hour "Baking" mode) The bread is very dense, with a concave roof, dry crumb, I tried to put less yeast - the result worsened - so I don't even know what to do I measure the ingredients on the scales, even Panifarin added - and the result is getting worse, although the bread is very tasty

Nadeyka, when I use the Dumplings + Rye modes, everything works out.
But you have to watch the kolobok. Yesterday did not turn out to be rye, the roof fell through. When kneading, I added flour, but apparently not enough ...
I noticed that now the air humidity in the apartment is higher than in winter. Apparently the flour has absorbed moisture. In of all recipes, the amount of liquid has to be reduced, since each time it was necessary to add flour when kneading

[LaraN]

LaraN, I also noticed that the flour has a high humidity, so I stand over the bun, correct it at the stage of the first 10 minutes of kneading - then the bun "creeps" - you cannot determine whether flour is really needed ...
Since tomorrow I need to go to the dacha and bring an army of close pieces of 6 bread (there is nowhere to buy, they would have enough for the weekend), at night I already started this task
Due to the fact that I was already baking a 7th loaf according to this recipe, but it turned out worse, I decided to switch to a small size (all of a sudden I was "stuck" somewhere and I do not see an obvious mistake), climbed into the closet .... and the leavened wort is ended, I had to get Extra R and malt from the bowels of the room (we are in the process of moving, at 1 am it was fun in the dark) to get Extra R and malt, to count the liquid. The stove took on a little more fun with a small loaf, sometimes with a big loaf, but I still had to add 2 tables of flour. spoons, although there were so many ingredients:
Yeast 1.3 tsp
Peeled rye flour 250g.
Bakery wheat flour 170g. (+2 table l. During kneading)
Salt 1.75 tsp
Sugar 1.5 table.l.
Extra R 0.8 table. l.
Panifarin 1 table l.
Sunflower vegetable oil 20g.
Malt 1.5 table l. - brewed with boiling water
Water 297 ml. (mix with malt)
Coriander 0.5 table. l. + Cumin 0.5 table. l.
In short, everything went with a bang, only the second batch of dumplings ended at 0.45 at night ....
I wake up at 4 a.m. The dough was waiting for me dejectedly, put it on baking with the thought "it still rose better than a large loaf, if only it didn't fall off," as a result, the roof collapsed slightly, about 0.5 cm, but the yeast apparently still fermented .. ...
Here I sit and scold myself - I would put on the "Rye" mode, as Lena Bo said, and normal bread would come out - for this, I bought it ... I went to put 2 bread, I need 4 more pieces - I'll try on " Rye "
Z. Y. Admin, thank you very much for the recipe for dough, I will try

I made a small sample for testing, only instead of malt I took natural kvass, floor. a teaspoon of ground cumin and brown sugar. Such delicious bread and honey smells. my husband and I ate half of the herring. Eating is simple.

baked in MorphI RICHARDS on the whole grain setting 1.5 lbs, such a smooth dough-elongated bun was

Girls tell me. I have Moulinex 5004
It contains Borodinsky's program and a recipe for it. Well, the first thing that confuses me is of course the lack of wheat flour. I really baked it, the bread did not rise at all, it was all crooked, but nevertheless it was edible and tasted like the original. Well, that's not the point. There are no other programs for rye in it, well, maybe even Omega3, but there are a lot of grain additives. I understood that this second stage, in Borodinsky's program, is something like the production of dough. So that's the question. You can somehow apply this program to Elena BO's recipe. But not just filling in the ingredients at the beginning, but using this dough stage, and in general what can it give? And can you also replace kvass wort with malt? Will it be 2 tablespoons?

Stage 1 (5 min)
Boiling warm water: 80 ml
Malt: 3 tbsp l.
Coriander: 1 tsp

Stage 2 (30 min)
Rye flour: 50 g (1⁄4 measuring cup)
Yeast: 1 tsp
Malt: 1 tbsp l.
Coriander: 1 tsp
Water: 100 ml

Stage 3 (3h08)
water: 240 ml
Salt: 1.5 tsp
Apple cider vinegar: 2 tbsp l.
Sunflower oil: 2 tablespoons l.
Honey: 1.5 tbsp l.
Rye flour: 490 g (2 1⁄2 measuring cups)
Coriander: 0.5 tsp
Yeast: 1.5 tsp
Coriander seeds: 1 tbsp l
Stage 1:
Pour boiling water into a bowl, add malt and coriander.
Stir for 5 minutes. Leave the resulting mixture on
30 minutes. In the meantime, move on to the second stage.
Stage 2:
Place the ingredients in a container in the following order:
rye flour, yeast, malt, coriander, water.
Place the container in the bread maker. Select program 9, set
bread weight and desired crust color. Click on the "enable-
turn off". After the beep, proceed to the third step.
Stage 3:
Open the cover. Place the ingredients in a container, observing
the following order: the mixture prepared in the 1st stage, water, salt,
apple cider vinegar, sunflower oil, honey, rye flour, coriander,
yeast. Place the container in the bread maker and press the button
"Turn on, turn off". Add seeds after the beep
coriander. At the end of the program, turn off the bread maker, remove
container and pour the bread out of the container.

Peace be with you bakers!

tusechka try on this program rye bread from 48 pages
only rye 350 and wheat 150 and gluten free
and in place of sugar maltose syrup
you can also add a tablespoon of kvass wort for color
and if you want more fat, you can add flour improver
which in supermarkets you can buy 8 sachets 1 you can
add
but at the expense of the fact that there are no other programs for rye, not particularly
bother ??? the stove is just clever and will make you rye - wheat for 1 or 2 programs
I personally do it for 2, but I put the crust on a light

[shade]

It's just that I am interested from a technological point of view, what is the goal of this stage in my stove. Getting a dough or sourdough? Although, probably in half an hour, the leaven will not work. And how to use it with benefit for baking rye bread. The easiest way is to fill up everything at the beginning of the program. But since there is already such a function, it means you need to use it somehow with benefit.

I just thought that maybe I started asking such questions in the wrong topic. But, I'm now looking for the best version of rye for myself, I've already tried a couple of recipes from this forum, baked it on this program for Borodinsky. Both times it practically worked out (although the roof was mountains), but the taste was not mine yet, and I wanted to bake according to this recipe, but with the maximum benefit for the business.
So I would be grateful for the advice of experienced.
shade
Thanks for the advice. But I just have gluten, but we don't have any improvers in supermarkets. And there is malt, but I do not know in what proportion it replaces kvass wort

Elena, thank you so much for your wonderful recipe for black bread. I cooked it 2 times - everything is just wonderful. The first time I was preparing a large loaf - my Hitachi could not cope with the batch, I had to help. But the small loaf was perfectly mixed. The bread turns out to be fragrant, tasty, and cannot be compared with the factory one. Thanks again!

I don't know on the topic or not, but I would venture to ask
Question to the owners of Panasik 255.
I cooked rye "custard" bread 2 times and there is a small problem with kneading (even it seems to me that the malt is not completely mixed with the whole mass and comes across in small pieces). Question - do you use a rye spatula or a regular one?
Thank you!

I don't know on the topic or not, but I would venture to ask
Question to the owners of Panasik 255.
I cooked rye "custard" bread 2 times and there is a small problem with kneading (even it seems to me that the malt is not completely mixed with the whole mass and comes across in small pieces). Question - do you use a rye spatula or a regular one?
Thank you!

I always use a rye mixer when making rye and a regular mixer when making wheat dough. Pour boiling water into custard malt and stir thoroughly. Everything mixes well in the bread. Try to knead first on the Dumplings setting, then on the Rye setting.

The other day I baked bread according to this recipe, it turned out to be a good rye bread. Thank you very much for the recipe, it's really very simple !!

Elena Bo, tell me, if my stove (Mulinex 2004 baguette) does not have a Rye program, then what kind of stove will it use for this recipe?

Elena Bo, tell me, if my stove (Mulinex 2004 baguette) does not have a Rye program, then what kind of stove will it use for this recipe?

Try on basic.

Peace be with you bakers!
Kati is still 3 whole grains better
1.Simple bread (basic) 5m 5m 15m 40m 10s 25m 15s 50m -1 hour
3.whole flour bread 5m 5m 15m 1h10m 2m 60m-1h10m
but that's in my opinion

Kati, look in this Temko my answer №112. My oven differs from yours, only in the absence of baguettes, so you can use my method of baking rye bread. I do this: double kneading on the "Yeast dough" program + proofing for 1 hour, on the same program + baking for 1 hour 10 minutes. I baked the same bread on the "Whole Grain" program, it turned out much lower ... Try different methods of baking rye, and choose the best option for yourself! Good luck to you!