Black rye bread in a bread maker

Black rye bread in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	185 g
Rye flour	200 g
Liquid kvass concentrate (barley, rye malt and hop extract for 3 liters of kvass) Dissolve the kvass wort in 2-3 tablespoons. spoons of hot water and add water to a level of up to 290 ml	40 g 1 sachet
Salt	1.5 tsp
Sugar	1.8 Art. l.
Oil	2 tbsp. l.
Dry yeast	1.8 tsp
Oat flakes	3 tbsp. l.
Sesame on the roof

Cooking method

• mode - rye

Note

Hello everyone,
tasted and eaten

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What a beautiful bread!
Can I have a photo of the mysterious bag?

Viki, I think this is such a kvass 🔗 ... I use this in summer, kvass is very good. It contains two packets of concentrated malt (diluted to 3 liters for 2 cans, for a total of 6 liters) and two bags of yeast according to the SAF-Levure type. I think this is that kvass.

nothing interesting on the bag
dark thick liquid

kvass is called "Home Kvass"

I baked this bread today.
The color turned out wonderful, the taste too, but the size pumped up - on one side 9 cm, on the other-6, almost like Ukrainian in height, even higher but tasty, thanks for the recipe

after kneading, I helped him a little to spread out all over the bucket

Such a beautiful color due to the kvass wort in the bag. You can buy concentrated kvass wort in cans, the composition is very good both there and there.

I correctly understood this moment: (kvass concentrate + water) + kvass = 290 ml?
my concentrate is different, it is liquid and in a jar. And its composition is as follows: rye flour, corn flour, fermented rye malt, barley malt. no hops. I wonder what happens? ..

I correctly understood this moment: (kvass concentrate + water) + kvass = 290 ml?
my concentrate is different, it is liquid and in a jar. And its composition is as follows: rye flour, corn flour, fermented rye malt, barley malt. no hops. I wonder what happens? ..

Take a couple of tbsp. l. kvass wort, add a little water to stir the wort and then add water to the required amount.

Thanks for the great recipe!
On it, I got a very tasty bread, what I need. And the roof is flat, it did not fall at all (according to other recipes it often falls).
In the absence of kvass concentrate, I put in liquid malt extract, the bread turned out to be sweet and not so dark.

Thanks a lot !!!
It turned out to be very tasty and chic bread.
The problem of the current is in one thing, it is very small ...
And friends, as soon as they find out that I am baking it, they immediately flood in a crowd
Nothing remains beloved.
Can you calculate a larger size?
Thank you so much

I have no concentrate. but there is "Kvass homemade bread dry" weight 400g
Ingredients: rusks, fermented rye malt.
is this suitable ??
If yes . how many grams should you throw?
In the instructions for kvass. offer to pour 4 tablespoons of boiling water. and then bring to 5-6 liters

I want to try your recipe because it is true that the black roof often falls off, but I was concerned about how you measure 1.8 tbsp. l.

How many times did you bake rye bread according to your recipe (with the addition of honey too)
it turns out very tasty, but the top crust is not even. Can you tell me why this happens?
I measure the ingredients on an electronic scale.

How many times did you bake rye bread according to your recipe (with the addition of honey too)
it turns out very tasty, but the top crust is not even. Can you tell me why this happens?
I measure the ingredients on an electronic scale.

Does it bother you a lot, have the uneven crust and taste of bread crumb and taste severely affected? Don't look for the ideal - it will never be, baking depends on 1001 reasons.

Look for the taste of your bread, and in general your bread Experiment, often remember what you put in the dough and what you end up with, and look

[olkins]

Good evening, so are we olkins and did not wait for an answer - is it possible to bake a large size and then count all the ingredients proportionally?

I always bake the same, it mixes easily, you can try more yourself
more than 450 gr. flour in total, I think you shouldn't bake it in Rye mode

or try kneading separately (pizza, dumplings, dough), defend and bake in the baking mode
or even put the Main

rye bread, it seems to me, by definition, cannot be large if there is a lot of rye or if you need to go to 3P to Frunzenskaya for additives
🔗

I switched now to this
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=8333.0
but there it is necessary to level it after kneading in a bucket

kvass concentrate - 40 gr. - 1 sachet (barley, rye malt and hop extract for 3 liters of kvass), water, kvass - a total of 290 ml.
Dissolve the package in hot water, add kvass

Finding malt or hops or liquid kvass concentrate with us is almost impossible. For a whole week I rode to all the shops and supermarkets to no avail. There is only SAF-Kvass and dry kvass concentrate.
Saf-Kvass contains crackers and yeast concentrate. It is unknown how both will affect the recipe.
In general, I took the bread recipe and instead of liquid concentrate, I threw in SAF yeast as much as 40g ... and added 30g more water.

Now I'm sitting waiting for the result. I don’t know what kind of bun should turn out in rye bread ... mine was formed almost the same as in white bread. I don’t know what will come of it yet ...
........................ .............

The loaf turned out to be tiny, but even and beautiful, the crumb is like that of the store, the color is very beautiful .... we sell similar bread with raisins. Not bad, but very dense.
Today I did the same thing, but instead of kvass, I put a dry concentrate and less yeast (since the concentrate also contains yeast) 300 ml of water ... The taste turned out to be just wonderful, much better and more airy than the first, the crust is very crispy, like French .. and the crumb is very porous ... but unfortunately the roof collapsed.

Roof failure: either excess water or excess yeast.
Admin writes well about a bun of rye (wheat-rye) bread.
Check out her posts in the topics about bread with the addition of rye flour.

[dark color]

Found a substitute for kvass miter box:

Glofa (malt extract) liquid, 100% natural,
used in the production of wheat, rye and rye-wheat breads to give them a characteristic malt aroma and dark color

add 0.5 - 3.0% by weight of flour to water and stir

sold in TriR, a bottle is needed (0.5 - 1 liter)

I have dry malt from the bakery. If I brew it with boiling water, then the cooled one needs to be brought to 290 ml with water. Right?

Yes. all liquid needs 280-290 ml

Do not overdo it
Here we have not a bun, but a beanbag
pictures here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=8967.0

Yes. all liquid needs 280-290 ml

Do not overdo it

Tablespoon normul? Or even less?

[Rogencolor]

Write about this:

Rogencolor
Roasted malt with added caramelized sugar
Ingredients: Rye flour, roasted malt flour, sugar color
Application: In the production of rye and rye-wheat breads to give the crumb a darker color, as well as to improve the taste and aroma.

Dosage: 0,5 – 4,0 %.

those for 400gr - up to 16g

and so, according to your taste

try it

the bread is wonderful, I bake it regularly, it leaves with a bang! sometimes I even have to increase the ingredients by one and a half times and add a little ground coriander. thanks for the recipe.

To prevent the roof from falling through, I reduced the amount of liquid and yeast.
I do not have the Rye mode, I bake on the main one, but I do not leave it warm for 1 hour - I don't like it ...

Rye mode in short:

only 3.5 hours

temperature equalization - 45 minutes
kneading - 10 minutes
then I always take out the blade and level the roof
actual baking for the last 50 minutes

to be honest, the roof has never collapsed since there are cereals and wheat flour.

if you first put a batch, immediately, for example, the Pelmeni mode, and then immediately Rye, rises less, a little denser and the humidity is more.

The recipe is excellent, for which thanks to the author. I have a Daewoo DI-3207s bread maker, and there, as stated in the instructions, the order of laying is exactly the opposite than that of Panasonic - first the liquid, and then the dry ingredients. Therefore, I put everything in the following sequence 1. Concentrate diluted with water 2. Salt, sugar 3. Oatmeal 4. Flour 5. Yeast 6. Oil. He baked on the program "Bread with Bran", total duration 3 hours 40 minutes (kneading, 30 minutes break, kneading again, then 1.5 hours break and then 1 hour baking). The bread was excellent!

put in brewed malt, put on bread ...
........................ .............

oh, it turned out, it turned out, it turned out even very tasty from rye custard, it tastes different, probably due to oatmeal Maloda took 30 g ... There was no liquid kvass

I bought such kvass in Auchan and there is a concentrate of kvass wort .. I found this recipe and decided to try to bake it in the oven ...





the recipe says 40g, and I put 1 tbsp. l. , but I wanted darker, next time I will put 2 tbsp. l. kvass wort.
The bread is tasty, but a little tight, I like the looser crumb.

Thanks to the author for the delicious recipe. Everything worked out the first time, although I did not hope. It was baked perfectly and the color pleased, and the taste is simply gorgeous. I decided to pour linseed oil and was not mistaken. The roof, of course, sagged a little, but it did not affect anything. Incidentally, I had to add about one Art. tablespoons of flour.
What gingerbread man should be in this recipe, at least in a nutshell?
My question is, I want to try to reduce the amount of yeast or water by about 20 ml. can the roof level out?
Sorry for the possibly naive questions, but I'm just learning.

no, if there is a lot of rye flour, the roof will not level itself.

Here business for two minutes

Thank you, about the kolobok. Should it form, like a wheat one or should it be smeared under a bun?

something like this


blot

be sure to add vegetable oil,
interfere with the kolobok himself and then form a roof for you
will be easier and will not stick to the walls

remember - if there is no acidifier (flussigsauer ...) there will be no taste of rye bread,
and if there is no malt (glof, naturin, kvass concentrate, custard malt itself ...)
and the color will be light and the taste will be different

everything is described in detail here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8967.0

Here I set a goal for myself: a recipe for one button and a permanently flat roof or a slightly convex one, although rye bread cannot have a convex roof, like wheat bread, but still ... After minor amendments to your recipe, I came to this proportion:
yeast - 1.8 tsp
oatmeal - 3 tbsp. l.
Rye flour - 210 gr.
wheat flour - 185 gr.
salt - 1.5 tsp.
sugar - 1.8 tbsp. l.
linseed oil - 2 tbsp. l.
water
liquid kvass concentrate - 40 gr. - 1 bag (barley, rye malt and hop extract for 3 liters of kvass).
Dissolve the kvass wort in 2-3 tablespoons. spoons of hot water and add water to a level 280 ml.
As a result, we got such a bun at the end of the second batch (black grains are poppies ... well, I love him)

Slightly sticky, but only lightly and firm, but not tight. There was no interference in the operation of the stove: not taking out the scapula and not leveling the bun, etc. Everything is on the machine, the Russian cook mode.
After baking, and most importantly, you always get such a roof (just what I wanted):

After cooling down under a towel and cutting. Below it is slightly crushed, this is from the shoulder blade:

The crumb is not as sticky as the first time exactly according to the recipe, but it is not dry either and gives very few crumbs. Exactly what you need. Optimization for my stove went off with a bang !!!

[Aloone1]

Aloone1 , you have a pretty bread. And with poppy seeds ... I have never seen such a rye. And how is the mac? Felt in the taste."Bursting" on your teeth?
Gingerbread man - feast for the eyes .. Admired ...
Shl. I wrote "kolobok" and thought .... What a wonderful word after all .. Fabulous ... He has no translation ... And baking bread is true - a fairy tale always ...

[Mila007]

Mila007 You are a romantic and it's nice. Poppy in its concept, as in pastries, is almost not felt. Most likely due to Kvass wort, but there is a very light taste. Perhaps, if you put not the 2nd tbsp. spoons, and more, it will most likely be felt more clearly. Just with poppy seeds, as I noticed, the bread turns out to be more satisfying. For example, according to the classic recipe, I was able to eat, say, 4 pieces, then with the addition of 2, there was nothing
Although when baking, because of the poppy, the dukhan was very appetizing, a little like a baked pastry.
I use flaxseed oil because I really like it, of course I tried it on pumpkin oil, it also works great. I want to try grape seed and cedar.
And the question is: if used in place of wheat flour in. sorts of flour of the 2nd grade, then the proportions in relation to wheat are preserved and there will also be a gain in utility?

If you change flour, you should always check the ratio to water - different flours require different amounts of water.
Poppy is a good thing, like sesame - you can always add.
Poppy is recommended to be pretreated - to pour over with boiling water. I'm lazy.

Poppy is recommended to be pretreated - to pour over with boiling water. I'm lazy.

Thanks for the advice, I didn't know. I'll have to try.

Dear recipe author!
I ask for help! I'm a beginner, I only baked according to recipes for a bread machine.
I baked your bread, it didn't work out very well. What did you do wrong? Tell me please.
Since there was no kvass wort, I replaced 3 tbsp with malt. l, brewed 60 ml with boiling water, then brought the volume of liquid to 290 ml, rye mode, Panasonic 257, weighed flour on an electronic scale. The bread turned out to be small, the crumb is not thick, the roof did not collapse, but there was a gap between the roof and the crumb. The crust of the sides is very dense, I would say a biscuit, it is difficult to cut. The roof of the bread is soft. I did not see the process of the kolobok formation, I was not at home. She took out the bread immediately after baking. Maybe a little liquid? Or increase the test distance time? That is, knead on the dumplings mode, take out the spatula and then on rye? I hope for your answer.

Maybe a little liquid? ...
The photo did not work out, can someone tell me how to do this?

How to upload a photo, read on the forum or Photo must be uploaded for example, then get and copy the preview link. # 3 or preview BB code, link and paste it into the text.
Increase the water by 30-40 ml.

Thank you so much for your prompt reply. I figured out the photo myself, already posted it on the forum. I will experiment with the amount of water next time.

Thank you so much for the great recipe! We chose it as a starter rye-wheat recipe to test the capabilities of the newly purchased HP. We were very worried and worried. We have the first HP, there are no skills at all. But your recipe did not disappoint! He exceeded all our wildest expectations and instilled confidence in his strength!
Everything worked out! The bread is fluffy, light, only in moderation. Now HP is a favorite in the family and a favorite toy of her husband!

And here is the photo:

This is our very first bread and the very first self-made butter from "Country House"
And here's a black section:

Many thanks to the author! A very simple recipe, even for beginners like us! Favorite and delicious bread!

An interesting and simple recipe I put myself in the black queue. And the color is interesting

Hello!

Immediately I apologize for the stupid question, but. And what to do with oatmeal - grind or throw it entirely into the dough?

Dasha, it's as easy as shelling pears: you take it with a spoon and pour it into a bucket and a mustache

The bread is delicious

Albina, thank you very much for your answer, but my hands were itching painfully, and without waiting, I ground them in a blender. As a result, the bread turned out to be just excellent !!!! Climbed up very well, the roof didn't fall! The first bread according to the recipe from the book for the bread maker could be hammered in nails, but this "fluffy"! In general, a low bow to all and curtsies!
P.S. I wanted to take a picture in the morning, but I saw a "dismembered" instead of a loaf (the family took them away according to their work to show off and treat people)

Finally I found the perfect rye bread for my bread machine, thanks.