Wheat-rye bread on a dough (oven)

Wheat-rye bread on a dough (oven)
Category: Yeast bread
Ingredients
For dough:
Rye flour 40 g
Warm water 40-45 * 100 ml
Fresh yeast 10 g
For the test:
Rye flour 200 g
Wheat flour 325 g
Water 100 ml
Salt 1.5 tsp
Sunflower oil 3 tbsp. l.
Dry kvass SAF 3 tbsp. l.
Beer dark 150 ml
Honey 2 tbsp. l.
Spices for bread 1 tbsp. l.
Cooking method

Making a dough. To do this, dissolve the yeast in warm water, beat a little with a whisk, then add rye flour and set to stand until the mass doubles.
After 30 minutes, the dough will be ready, the dough has risen.
Now we put the resulting dough into the bucket of the bread machine, all liquid products + honey, sift the flour, + dry kvass, + other additives.
We insert the bucket into the bread maker and turn on the dough kneading (I put it according to the main program). Track the bun, I got it softer and more sticky than wheat.
When the kneading is over, turn off the bread maker, and put the finished dough on the table, sprinkled with a little flour (1 tbsp. L.).
We form a bar from the dough (the dough is not liquid), and put it in a baking dish. Pre-grease the form with oil and sprinkle a little with flour.
We leave the dough for proofing. I proofed in the oven at 35 * until the dough doubled. The proofing time took 2 hours.
At the end of the proofing, the dough piece already looked like this. Notice how many air bubbles there are inside the workpiece.
Without removing the dough forms from the oven, I switch it to the heating mode up to 220 *.
It took 17 minutes to warm up the oven, during which time the dough piece increased in size.
The workpiece will no longer rise, the high temperature will not allow it to be done. Bread baking begins.
First, the high temperature crust is baked, it takes 6 minutes. Then I reduce the temperature to 180 *, and bake for another 25 minutes.
Then I open the oven and quickly and carefully insert the temperature probe into the bread and reduce the temperature to 165 *, and bake the bread for another 9 minutes until fully cooked, when T * on the temperature probe does not reach 94-96 *.
In total, it took 40 minutes to bake the bread.
And now the bread is ready.
Now we grease the crust of bread with sunflower oil, which makes it soft, shiny, and acquires a pleasant bread smell. I leave the bread on the wire rack until it cools completely.

Note
Today I baked rye bread on a dough made from fresh yeast.
And that's what happened in the end. The bread is very soft, bubbly (good duty cycle). The bread tastes more bland than sourdough bread. The bread has a sour taste when leavened.
But this is as you like.
Everyone, good and tasty bread

Adminbread turned out great. I will definitely try, but I didn't really like the pressed yeast.

Adminbread turned out great. I will definitely try, but I didn't really like the pressed yeast.

And you try to do as I do, through the dough. This is a different yeast that is not felt in bread. Although the taste and color ...

At home, everyone liked the bread, if they eat it at night.

[Admin]

Admin, please tell me the volume of the form required for baking such a bread. We have on sale different ones, and small, and deep, and of different sizes. Thank you.

For me, pressed yeast in a stagnant loaf did not work well, the dough almost did not rise in an hour and a half, as a result, the bread did not rise in height, but fell apart, although it turned out to be tasty and did not smell of yeast. Of course, I will try on dough, it might work better.

[Admin]

Admin, please tell me the volume of the form required for baking such a bread.We have on sale different, and shallow, and deep, and of different sizes. Thank you.

For such a volume of dough that it was not constrained, the 24x12x7 form is normal (my form)

For me, the pressed yeast in a stagnant loaf did not work well, the dough almost did not rise in an hour and a half, as a result, the bread did not rise in height, but fell apart, although it turned out delicious and did not smell of yeast. Of course, I will try on dough, it might work better.

Try testing a small amount of yeast first. Just fill a small piece with a little water, beat without lumps and wait 30 minutes. If it works, you can put a dough.

Now I have put this bread, but with some changes: instead of live yeast, I took dry yeast, which I usually use in a bread maker, I proof it in the oven at 50 *, in an hour and a half the dough has doubled.
Now I will start baking bread

Now I have put this bread, but with some changes: instead of live yeast, I took dry yeast, which I usually use in a bread maker, I proof it in the oven at a temperature of 50 *, in an hour and a half the dough has doubled.
Now I will start baking bread

Good luck!
Write what happened. It should turn out
You are not in a hurry with a quick proofing, the dough should ripen itself in time and volume, our task is only to create favorable conditions - a suitable temperature - near a warm battery or in the oven 35-40 *.

: - \ I would gladly create any conditions, but I have a minimum temperature of 50 * in my oven, and I tried to balance myself: I turned it on and off ...
We don't have batteries and it's so hot

Usyo-yo! The bread is ready!
I run to work, I'll return and report everything

I tried my pressed yeast, I diluted it in cream diluted with water and a little sugar in 10 minutes they ran out of my glass, and I wanted to bake bread according to this recipe from Admin, but there was no recipe at hand and I made 1 glass of sourdough from Admin 100 ml light beer, 75 ml diluted yeast, 1 1/2 cups wheat flour, 1 cup spelled, 1/2 cup rye flour, 1 tbsp. a spoonful of dry kvass, 1 tsp. coriander, 3 tbsp. l. olive oil, 1 1/2 tsp salt,! Art. a spoonful of brown sugar, 1 tbsp. l. molasses. I put it on the dough, then pulled it out and put it in a rectangular shape in 2 hours, the bread rose well, put it on baked goods at 180 C for 50 minutes. The result was simply amazing, the bread just melted in my mouth, I have never tasted such a tasty treat. There is no time to take a picture, since the children gave the camera to their friends, if I still have some bread left in the evening, I will try to photograph it on my mobile phone.

I am glad for you that we used imagination and the bread on the dough turned out
Really delicious bread turns out, and goes away in years

I tried another version of the bread - it's a miracle how good it is, I fly past the breadbasket, but I don't walk, I'm afraid my hand itself will reach for another piece.

I will bake and present the recipe again, prepare the starter in a week, you need 2.5-3 cups.

And it is better to take dark beer, it has a good bitterness for rye bread. My opinion.

Admin we are waiting for a new recipe. I know that dark beer is better, but there was light in the fridge, and there was no one to send to the store.

And in KhP this bread can be made to the end, before baking? Or do you have to bake in the oven?

And in KhP this bread can be made to the end, before baking? Or do you have to bake in the oven?

I think it is possible. Take the recipe as a basis. But the dough still needs to be done manually, then everything is as described in the recipe further. And track the bun according to the rules of a bread machine, since a bun in the oven and in the oven are two different things. In general, I have a bun in this bread as in a bread maker, see photo.

I will definitely try and report the results !!!!

Bread made it.
Everything is very simple and straightforward (when you look at the step-by-step photos).
I liked the dough itself, very easy to use.
Due to the wide shape, a rather low brick turned out, although it was raised and completely baked.
I want to try to bake pies from this dough.

Bread made it.
Everything is very simple and clear (when you look at the step-by-step photos).
I liked the dough itself, very easy to use.
Due to the wide shape, a rather low brick turned out, although it was raised and completely baked.
I want to try to bake pies from this dough.

Check out the Bread Molds topic:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3768.0

There, a calculation is given - what size form you need to take and how much by weight of dough to put in it so that the bread is good in shape.

Check out the Bread Molds topic:
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3768.0

There, a calculation is given - what size form you need to take and how much by weight of dough to put in it so that the bread is good in shape.

Thanks for the advice, I saw this Temka already when the dough was in the oven on the proofer ...

I posted my comments about the size of the dish and the order of baking in the open Roma Temka

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3768.0

The same, but in a safe way, as for a bread machine, does not happen?

Dear Admin, I have a Borodinsky mode in my bread maker. It consists of two stages. The first one lasts 30 minutes, of which 5 minutes is kneading, the rest of the time is for lifting. In fact, this is the creation of a dough.
Rye flour: 50 g
Yeast: 1 tsp
Malt: 1 tbsp l.
Coriander: 1 tsp
Water: 100 ml
Then beep, time to add all the ingredients in the recipe, and you can continue. I already wrote about this in the topic https://Mcooker-enn.tomathouse.com/in...ic=1998.0 , but apparently my question will be more appropriate here.
I want to try your recipe. But I have some questions.
1. Is it possible to replace yeast with dry yeast, and then how much is needed? In Borodinsky's recipe for my bread maker, 1 tsp was put on the dough and 1 tsp for the remaining ingredients. You need to run them all on dough.
2. It's hard for me to find dry kvass, but I have malt. How many spoons should I put? Three?
3. And I also have Rogi Dunkel dry starter (Rye flour extract, rye malt flour, acidifier, emulsifier, dry milk whey) Is it possible to use it, or are leaven and sourdough mutually exclusive things?

Well, actually, yes. This is the preparation of dough. It seems to me that you can make a brew from all yeast. Read about yeast carefully here:
Theme-memo about yeast, "everything and a little".
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0


20-30 grams of fresh yeast, or 2 teaspoons of dry yeast. Yeast is laid on the amount of total flour.
For 500 grams of flour, fresh yeast 15 grams, dry yeast 5 grams (or 1.25 teaspoons)
The ratio of fresh yeast to dry yeast is 1: 3.
On the forum, everyone puts the amount of yeast in the dough in different ways, ranging from 10 grams to 500 grams of flour (for bread dough).

Malt is enough 2-3 tbsp. l. for 500 grams of flour.

I would not say mutually exclusive things (dough with sourdough), everything needs to be tried and observed. Try it, especially since you have a dry sourdough, not a liquid one. I usually take a liquid starter and add dry active yeast.

If you have never made Borodinsky and rye bread, for a start, it is better to follow the recipe rules according to the original, make one baking and watch the process and baking. And then you can make replacements and try.
Everything at once is also harmful, this can be piled up.

Thank you very much for your reply. I just started with Borodinsky, and have already tried several rye recipes from this forum, and from the book of recipes for my HP, but so far I am looking for my own taste. Simply in any case it turned out edible, but there is - it is for three days. Therefore, I really want to try a new recipe and avoid mistakes, so as not to wait three days later to correct the recipe.

When you don't like bread and don't want to eat it, open this topic here:

what to do with yesterday's bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=643.0


And then put on new bread and look further for your own taste of bread.

And you can also "specially" visit the zoo and feed the ducks, you just don't go, and this will be the reason - to dispose of the bread.

I wish you success!

Baked it today. Of my additions - instead of dry kvass 2.5 tbsp of malt + 0.5 tbsp of dry factory sourdough + 1 tbsp of gluten. All yeast (2 tsp thrown into dough)
Admin, it tastes the most, besides it turned out to be soft, and average in density, as I like. So far, of all the rye that I have got - the most delicious
The roof, as you can see, is completely flat. I have this program on which I am doing it looks like this
1 knead 5 minutes - stop 25 minutes (this is for dough)
2 kneading 20 minutes - rise 39 minutes
3 kneading 10 seconds - rise 26 minutes
4 knead 15 seconds - rise 50 minutes
baking 53 minutes
I don’t know from what hangover the bourgeoisie came up with three kneads for rye zleb. As far as I understood from your materials in the forum, all these re-mixes are needed to release gases but in wheat bread.
Admin, how do you think there is enough time for kneading black bread, and how long does it take to rise? And are all these repeated kneading necessary, or just pull out the blades after the first long kneading?

Baked it today. Of my additions - instead of dry kvass 2.5 tbsp of malt + 0.5 tbsp of dry factory sourdough + 1 tbsp of gluten. All yeast (2 tsp thrown into dough)
Admin, it tastes the most, besides it turned out to be soft, and average in density, as I like. So far, of all the rye that I have got - the most delicious
The roof, as you can see, is completely flat. I have this program on which I am doing it looks like this
1 knead 5 minutes - stop 25 minutes (this is for dough)
2 kneading 20 minutes - rise 39 minutes
3 kneading 10 seconds - rise 26 minutes
4 knead 15 seconds - rise 50 minutes
baking 53 minutes
I don’t know from what hangover the bourgeoisie came up with three kneads for rye zleb. As far as I understood from your materials in the forum, all these re-mixes are needed to release gases but in wheat bread.
Admin, how do you think there is enough time for kneading black bread, and how long does it take to rise? And are all these repeated kneading necessary, or just pull out the blades after the first long kneading?

You and I bake bread in different ways - I am in the oven, and you are in the bread maker. This is a completely different approach and very different baking "programs". It is easier to bake bread in the oven, but it is also tastier.
How to choose the time and mode of kneading and baking for pure rye dough, look at the opinions of people in recipes for rye bread, there is a great debate there.
The principle is this - after kneading, the spatula is removed and the dough is left for proofing to the desired height, and then the baking mode is turned on. Here you need to combine several programs, or do everything on a long French bread program.

It's easier for me to do it by hand and bake in the oven.

Pay attention to the crumb of your freshly baked bread. As it seemed to me, it is a little damp, more than necessary. Therefore, the roof is low.
Bread made from pure rye flour will never be high. And the correct shape of the bread must be achieved empirically - subtract something, add something.

This is a pardon, "bread sickness" for bakers - to achieve what they want.

Each type of bread has its own program of baking and setting of products and the approach to it.
So it is with Borodinsky, which you wanted to portray. This is custard bread - therefore it does not have three stages of raising, it has dough, brewing, proofing and baking cycles.

I wish you success! Do not stop halfway, experiment further, everything will work out with time and experience.

[tusechka]

I don’t know from what hangover the bourgeoisie came up with three kneads for rye zleb.

tusechkaTo get a good and tasty wheat-rye bread with beer and sour cream (I take cottage cheese, cheese whey, imported dark beer) try to bake my version of bread here:

Darnitsky bread from fugaska (Wheat-rye "Darnitsky" bread from Admin (page 11, Answer 159).
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.150


and yesterday I repeated this bread in the oven version:

Wheat-rye bread "For those who want, but are afraid" by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6154.0

I was just interested in the dough method. I did not find information on the forum, what is the difference between baking on dough and the usual way of laying yeast. And what does it give. Moreover, in my oven, I found a similar stage in the baking of rye bread. The bread is very tasty to taste. But the roof did not quite work out.
The crumb is not at all wet, but looks like a grocery store Ukrainian, and tastes too, only tastier. I did not pursue the goal of baking Borodino or custard. For this I had a different recipe. But the program seemed suitable for rye flour. True, there is still whole grain in the oven.
So I'm thinking of repeating this bread on the same program in this way. Only now I think I will pull out the shoulder blades next time.

[WHEAT-RYE BREAD ON STEAM by Admin]

WHEAT-RYE BREAD ON STEAM by Admin

I proofed in the oven at 35 * until the dough doubled. The proofing time took 2 hours.

Do you cover the dough with something during proving? Otherwise, at 35 * in the oven, the wind blows, and a crust forms on the raw dough. Or should it be?

Do you cover the dough with something during proving? Otherwise, at 35 * in the oven, the wind blows, and a crust forms on the raw dough. Or should it be?

Set the temperature to 30 * C, this is the temperature you need for proofing the dough.
The wind you have is apparently from the supply of heating and maintaining the pace. in the oven.
You don't need to cover with anything, winding is normal, the crust is forming.

On the table, food is also ventilated from simple lying, even under a towel.

["We insert the bucket into the bread maker and turn on the dough kneading (I set it according to the main program). Track the bun, I got it softer and more sticky than wheat.When the kneading is over, turn off the bread maker, and put the finished dough on the table, sprinkled with a little flour (1 tablespoon). "]

it seems that I am specifically addicted to baking on the dough. All buns, all baked goods are now baked exclusively on dough made from fresh yeast. Satisfied incredibly. Yesterday I made buns with plums, the dough is the simplest, but again on dough, so the family asked in surprise: "What kind of dough is so delicious?" It hit them more prunes
Now I decided to get to the bread in the dough in the oven. I watched the master class and a question arose.

"We insert the bucket into the bread maker and turn on the dough kneading (I set it according to the main program). Track the bun, I got it softer and more sticky than wheat.
When the kneading is over, turn off the bread maker, and put the finished dough on the table, sprinkled with a little flour (1 tablespoon). "

I would like to clarify, should the Dough mode work to the end, or should the dough be pulled out immediately after the actual kneading, not allowing it to stand and knead in a bucket?

[Zest]

Zest , congratulations, it's still infectious, baking bread

Now on the regime.
There are two options for kneading and proofing in a bread machine.
1. Dough mode in full and take out the finished dough, cut the products and put them on the second proofing in a mold open on the table, or in the oven at 30 * C (no more!), Then turn on (together with the dough piece) the temperature 180 * C and bake until tender. Proofing - up to 2-2.5 times increase.
2. Borrowed from the Internet.
Mode Basic (basic) 3.50 in time, but turn off the oven at the last stage of proofing, before starting the Baking operation. Here it turns out two proofings and longer in time, which allows the dough to "ripen" better. Then we proceed as described above.

But now I use the usual Dough mode, and then I myself adjust the time of the second proofing of the dough in the form.
Since the dough placed in the mold still needs proofing. And repeated proofing (more than two times) is also harmful to the dough, it ferments, it may turn out to be torn, sour in taste when baking, be dull at the bottom of the bread, rise poorly, the structure of the finished dough will be worse, does not keep its shape, etc.

Good luck!

[Admin]

Admin, I understand, thanks. I conclude that I will try to take out the bread dough after kneading before the last proofing and transplant it into a baking dish so as not to increase the number of proofings. And practice will then make its own adjustments, as it will be more convenient for her, this is most often what happens to me.
And for "small-sized products" - buns, pies, buns, I still withstand the Dough mode until the victorious beep (although now, in case of a catastrophic shortage of time, I will start pulling it out earlier, it still breaks after cutting).

"it's still infectious, baking bread"- it's even contagious, especially if this pleasure is a pleasure and after a hard day is perceived not as just another household routine, but as relaxation. And sometimes flushes of pride roll over yourself, your beloved, especially when a child comes from school and tells you how incredibly successful the buns are, taken with them for a snack Today's plums flew away at the moment, classmates are trying to find out where they can buy this, somehow it does not even occur to them that such a mother can bake at home ... Although, this is a question of more desire than employment ...

Something I was distracted)) I will dare tomorrow with bread in a dough

Today's plums flew away at the moment, classmates are trying to find out where they can buy this, somehow it does not even occur to them that a mother can bake this at home ...

Here there are baked goods with multi-colored filling that looks very impressive in section. See # 60, this "bun" will be enough for a little boy for breakfast with friends, break it into small buns and each has its own filling to taste.

What will happen then ...

Wheat curd bread "GENTLE" by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3816.60
Answer No. 60.63

So my bread is ready! This is the first loaf of bread using rye flour that I baked myself.
Only I didn't add bread spices to it.
Delicious! Thanks for the recipe!

So my bread is ready! This is the first loaf of bread using rye flour that I baked myself.

That's good
Bake and eat for health

but please tell me 10 gr. yeast is how much dry yeast to put (1 tsp? or more) and what can replace kvass?

Put 1.5 tsp of dry yeast on this amount of flour.
Kvass can be replaced with kvass wort 1 tbsp. l, rye malt 1-2 tbsp. l, increase the amount of dark beer.
Read about these ingredients in Bread Ingredients \ Baking Basics

shake for the same amount of flour as your recipe. I just wanted to know what would change or nothing would change if I didn't add any kvass wort or rye malt or beer at all. I can't stand it. can just add kefir. please advise. how then to change the recipe. I really liked the recipe, but I can't cook it. I'm afraid to spoil. because she just started to cook. and I don't know what can be replaced with what. without spoiling the bread. and rye malt. I would love to add. only nowhere I can not buy. neither malt nor molasses. where can i buy it?

Thank you very much Admin for your forum. I really like your recipes.

shake for the same amount of flour as your recipe. I just wanted to know what would change or nothing would change if I didn't add any kvass wort or rye malt or beer at all. I can't stand it. can just add kefir. please advise. how then to change the recipe. I really liked the recipe, but I can't cook it. I'm afraid to spoil. because she just started to cook. and I don't know what can be replaced with what. without spoiling the bread. and rye malt. I would love to add. only nowhere I can not buy. neither malt nor molasses. where can i buy it?

All your questions are answered on our forum in the Baking Basics section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0 , which is just designed for beginners.

To find out what can be used in bread dough, how much, what and what to replace, you can also learn from bread recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0 , you need to go through the recipes and read carefully, make a choice for yourself, write out recipes. In each recipe, you can ask a question about the bread recipe and how it is baked.

You live in Moscow, and many of the products you listed (malt, molasses) can be bought here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=223.0

To be afraid of wolves - do not go to the forest And you will bake good bread only when you gain experience, and for this you need to bake a lot, train, not be afraid to spoil the food

Success

Hello! Tell me, if you bake bread according to this recipe completely in a bread maker, which mode to put - basic or rye bread. Thank you!

Hello! Tell me, if you bake bread according to this recipe completely in a bread maker, which mode to put - basic or rye bread. Thank you!

Here is the priority of wheat flour, you can bake on the main program. And at the same time, you need to very carefully monitor the whole process, the amount of flour of the two varieties is close to rye bread.

Thank you so much ! It turned out very tasty bread. Cut while still hot.

Eat to your health!