Sourdough rye in a bread maker (hand-kneaded) - simple and quick

Almost half a year was silent - almost nothing new. But:

1) I have been baking on the same sourdough for almost a year and a half (already 200 loaves, probably) - the quality does not change, the sourdough is stored in the refrigerator, withstood for two weeks without replacement;

2) temporary labor costs have settled:
- ferment (flour + ferment) - 1 min;
- pour and knead with one hand - 3-5 minutes;
- load into the stove and start - 1 min.
- take out and wrap up - 30 sec.

Total 5 - 7 minutes for the entire cycle for one baking. Not bad - suitable for lazy and smart (laziness is a sign of intelligence) men.

3) solved the problem of how to bake on weekdays so as not to get up at night to take out bread - in the morning before going to work he leavened, in the evening at 22-23 o'clock pour, knead, charge and start, indicating on the timer (ORION 206 stove, mode 8) readiness time 6-7 am. The taste may change compared to the usual cycle - but I don't notice;

4) there were interruptions with the components - any options pass, the main thing is to ferment flour about 200 grams and then add about 200 grams when filling, and besides that, put whatever you want there (taking into account the maximum weight of the finished loaf of up to 1500 grams) - all the same bread it will turn out good;

5) I pour water by eye, adding it during kneading - this is not very critical, just if there is more water and a thinner batch, then the roof of the loaf will sag more, and the taste does not noticeably change;

6) I cut the loaf lengthwise into 4 equal parts - this way the pieces are smaller (for weight loss), and exterior defects (that is, the non-beauty of the loaf - basically a flat roof) are not so noticeable.

MAIN THING - bread always turns out, good taste and smell. The oven works, baking takes little personal time, you don't have to get up at night - it's beautiful.

I add, because instead of the number 8 in the text, some kind of impudent muzzle with a green bubble comes out: ORION 206 stove, mode number eight = baking only, with a timer setting the number of hours and minutes until fully cooked (including the time of active operation of the stove (heating) = 1 hour).

instead of the number 8, some brazen muzzle with a green bubble pops out in the text

The impudent face was dismissed by the moderator.

Indeed, you all so clearly and simply described that I decided by all means to try your sourdough and pastries on it! With all due respect to the Bread Maker website, when I read descriptions of the preparation of sourdoughs here ... in general, something became scary, and I'm not a fan of CREATING. I would be quick, simpler, but at the same time tasty and healthy :-)

Pure rye bread for a grandson - a grandson was born, pure rye crackers were required (for a nursing mother at first).
I bake as usual, only the composition = rye flour, salt (it is possible without salt) and water. Well, the leaven is the same that I have been using for the second year.
No problems - everything works out. And no peculiarities.

Good afternoon, everyone. We recently bought a mulinex 600230 bread maker. I have already put one rye bread in the trash heap. I liked your recipe Sergey, welcomed with its simplicity. I will put the leaven today in 5 days and I will report the result. The bread maker is only 5 days old, so I have no experience.

God! How it stinks this leaven! Some kind of sourness in the whole kitchen. Maybe she messed up? It seems to me you can't put THIS in bread

She (leaven) seems to be offended by me. Pancake! I scolded her that she stinks and now she stopped wandering! Well, the truth has become less stinking. I added a little sugar and warmed it up in the oven. It seems she forgave me. Today is the last feeding. I'll try to bake bread tomorrow.

Well, finally, I put the bread in the oven to bake.If anyone looks here, please answer the questions:
1. The leaven has retained its not very pleasant smell. this is normal?
2. The bread was proofed for 3 hours. rose 2 times. For a long time it seems to me that the leaven is weak?
3. How interesting is the oven? I don't have a temperature probe, which all the "pros" use here. I put it on 230 with a bowl of water for 120 minutes. Wait, I reduced it to 190 and I want to bake for another 50 minutes. Enough?
The smell goes some sort of sour from their ovens. Bad thoughts creep into my head ... My husband sarcastically asks if we will poison ourselves with this bread. Suggests to call it "bread for mother-in-law"
Well, wait ...

I baked it. Now I will try to show the result in the pictures. The taste of cheto is not very good for me. I shouldn't have put in the cinnamon. Some kind of bread is not very soft. When you cut with a knife as if it was from the day before yesterday in the store (by hardness). Well, in general, I don't seem to like rye bread so much. Perhaps we should switch to a wheat-rye branch. And I guess I have something wrong with the leaven too ... it still smells disgusting.

Here are the pictures:

[12 minutes]

Good afternoon, Sergei Rzhanoy!
A small question.
I have kenwood-450. I would like to adapt it to your simplified ideology ... (if possible), that is, introduce the program and load all the ingredients into the form of a bread machine.

The baking program looks like this:
1. Temperature equalization - 0 min. (0 - 60 min.).
2. Mix 1 = 0 min. (0 - 10 min.).
3. Mix 2 = 12 minutes... (0 - 30 min.).
4. Rise 1 = 60 minutes... (20 - 60 min.).
5. Mix 3 = 15 sec. if the Rise 2 time is selected more than 0 min.
6. Rise 2 = 2 hours (0 - 2 hours).
7. Kneading 4 = 15 sec. Will not turn on. Mix 4 mode always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
8. Ascent 3 = 0 min. (0 - 2 hours).
9. Baking = 1 h. 30 min. (0 - 1 h. 30 min.).

By hand, I tried it with a rise time of -2.20 min and a baking time of -1 hour. This (probably) turned out not enough... I'll add the ascent time !! and baking.

The program can work in the following mode: Load-knead, rise-60min, knead-15sec, rise-2 hours, bake -1 hour or 1.30.
In other words. Set the "dough rest" time - 60 minutes, and the rise time - 2 hours (you cannot programmatically turn off the stove or remove the kneading key).
Thank you.

Good afternoon everyone!
I haven't been to the forum since summer - it's my fault.

What's new with me:

1) I gave the scales to my sister, I mix everything by eye, because:

- sourdough bread cannot fail - it will simply be slightly different in taste and structure. And this is good - the same is boring;
- the sourdough should contain 250 - 500 grams of flour, the sourdough is infused from 4 to 16 hours;
- I always keep the starter (30-50 g) in the refrigerator on the door - 2 weeks stored without problems (it was no longer possible to check);
- the leaven (culture) is the same - as I once did, I use it;
- in the ripened (4 - 16 o'clock) leaven I sprinkle on the eye as much and what I want from the list (rye, wheat and corn flour) and the highest grade, and peeled;
- if there is rye malt - pour 1-2 tablespoons - slightly changes the taste and gives a darker color. If not, then it's good without him;
- tap water, I don't sift flour.

Most often I bake bread of this composition:
1) Sourdough = starter 30 -70 g from the refrigerator + 200 - 500 g of rye flour (which is usually peeled), by the eye the water is not hot from the tap, as thick as thick sour cream (but it can be thinner and thicker). I knead in a large large glass bowl (with a capacity of about 2 liters), in which then the final batch will be, I cover it with a large plate and leave it on the table for 4-16 hours;
-2) Kneading - in the same bowl I pour 250 - 400 g of rye flour on the eye, 1 table spoon of salt (without a spoon, by hand), 200 - 300 g of wheat flour (coarsely ground, but you can also use the sun), on the eye 70 - 150 grams of corn flour, 1 - 2 tablespoons of powdered rye malt (if not - well, no need), 1 - 2 pinch of caraway seeds, ground coriander and ground cinnamon.
I stir with a spoon first poured, then poured and sourdough, add water that is not hot, stir with a spoon until it is moistened, then stir with my hand (squeeze - unclench), constantly dip my hand into water (under the tap). Stir for 1 - 2 minutes, then leave for 20 - 40 minutes (not necessary, but I'm used to it);
3) Loading - in 20 - 40 minutes after kneading - knead again by hand (20 - 30 sec), load into the form. form into the oven. Turn on the oven, set mode 8 (only baking for 1 hour), set the time that must elapse before the end of baking (from 3 to 8 hours).

That's all.I don’t want to offend those who count, weigh, measure (he himself used to measure, and even sifted flour) - but the truth is that baking bread is VERY simple. This is a routine - every other day a loaf. And no matter what I did, I always got bread.

For klimenko_y (although I'm late answering):

Unfortunately, I cannot answer you anything on the questions asked - I do not measure, I do not count, I do not choose.
My approach is simple - rashes, meshes, pecks - all by eye.

But the bread is different all the time - not so annoying.

Please help me find a simple recipe for pure rye sourdough bread. I have eternal sourdough, but whole flour, we don’t sell any other, there’s no malt either. I searched several sites, I try to experiment, it turns out sour bread, it rises with difficulty, I stand it for 10 hours, in short, help a newbie (I bake in a bread maker)
Thank you, yana

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=257;start=0 Take a look at this list, maybe you will like something.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=257;start=0 Take a look at this list, maybe you will like something.

Thank you for participating, but I found only one recipe there on rye without additives, but the author does not answer, and I am not very successful. Maybe there is a problem in flour, it doesn't say which rye is, but mine is whole

[Rye brewed bread with yeast in a bread maker]

Please help me find a simple recipe for pure rye sourdough bread. I have eternal sourdough, but whole flour, we don’t sell any other, there’s no malt either. I searched several sites, I try to experiment, it turns out sour bread, it rises with difficulty, I stand it for 10 hours, in short, help a newbie (I bake in a bread maker)
Thank you, yana

Everything is not really difficult with rye baking.
1. The degree of acidity in bread is regulated according to its taste by the amount of leaven added, the maturity of the leaven (we assume that it is constant) and the amount of sugar. Sugar enhances the flavor and softens the acid.
2 Unfortunately, it is impossible to replace malt, but you can buy dry kvass, which contains malt.
And dry kvass itself is not a deficit. For example SAF-Kvass. Add the amount of dry kvass more than two or three times, since it contains not only malt, but also flour, bread crumbs.
All this will not spoil the taste of bread, but take into account the difference by reducing the amount of flour in the recipe.
3. If the rise of bread is difficult, then you can help by adding 1-2 ml. dry yeast.
4. You can use any recipe you like or make your own based on the availability of ingredients, or according to your preferences.

If you still have questions, then welcome to my topic:
Rye brewed bread with yeast in a bread maker.

For yaninapo:

Unfortunately, you did not read this topic carefully - I wrote earlier that this technology (which I describe) is universal - from pure rye to pure wheat. I do not make pure wheat (there is no need), but I often make pure rye - but mainly for crackers ordered by the daughter-in-law who feeds her grandson (the baby's tummy does not swell from rye bread eaten by the mother)).
If you want pure rye bread - pour only rye flour into the sourdough and dough - that's the whole secret. But the taste is for an amateur (I personally like it), and a little heavy.
I had no problems with pure rye bread.

Found this thread by accident! Why did they put her on the outskirts.
Sergey, thank you for the link to Annushka's website and the description of rye bread that is understandable to me men. Alas, for me rye also turned out to be beyond comprehension. Apparently this is in a different mentality of M and J. Here, try to understand where to go if a woman explains !!! If there is no woman with you whom you can answer the phone and they will talk to each other, then that's it. Trumpet case. It's the same with bread.

really just quickly) a peculiar taste turned out.

Hello everyone! And especially to the author!
I was also drawn to minimalism. Probably age somehow plays a role. )
I spent three days reading the topic.
Somehow everything is not clear or something .. Apparently the author is improvising with might and main, i.e.to. has already reached this level.
I am a beginner baker (10 loaves in total), all in search of more. True, he did not allow a strong marriage - everything was eaten with a bang.
However, yesterday I decided on this recipe.
True, I planned one thing, but everything happened differently. ))
I thought that I would leave the leaven for 10-12 hours (overnight), and in the morning I would knead the main dough and bake it for dinner.
But no! The leaven in an hour and a half gave out a threefold increase in volume (and science seems to say that the leaven is in its peak, when it has doubled from the original volume). I had to replay and knead the bread late at night.
Kneaded in a saucepan by hand, as instructed by the teacher.
Withstood 40 minutes at a temperature of 35.
The dough somehow didn't react to it. That is, it did not rise.
Okay. I mixed it lightly when transferring it into the bucket, leveled it up, made notches.
In my Panas 2500 you can't really grammar.
Therefore, I pulled out the spatula so that the hp did not interfere with upsetting my dough before baking.
I set a close mode according to the parameters "Basic bread" (the batch was removed by removing the scapula), set a delay readily in 7 hours (I thought it would rise in so much time). And went to bed.
At 7 in the morning, 2 readiness signals sounded: HP baked bread, and the multicooker boiled oatmeal! ))
Yes, so I'm on bread!
The smell was as usual - thick and tasty. I always worry about my neighbors at the same time - does my morning smell of fresh bread bother them ?! )
I opened the oven - the bread did not seem to think about lifting.
True, I have this third rye and not one has really risen yet. All of them are mundane - do not strive for the clouds!
Cool down, cut up, tasted.
Not to say that it was not baked. And I will not say that it is not tasty - no! Delicious and pleasant bread.
Respect to the author!
But why doesn't he want to get up?
After all, the leaven is called a fool of a pearl!
True, the dough already ready for baking was somehow dense. Although it was like "plasticine".
And why does the author leave the leaven to rise for 10-12 hours, but I have it ready in half an hour?
Isn't that the case?
Here he is - the hero of my novel. ))

Thanks to the author. my first leaven and so far the first bread on it was successful. Thank you. now it remains to see how the process will go on the remains of the leaven.

and it worked again !!!! thanks again. now I will experiment with additives.

Good day!
I'm sorry, I haven't been on this forum for a long time. In the summer I was often away - there was no time for bread.
The sourdough in the refrigerator stood for 2 months and the bread was baked, and then I stopped baking the bread and the sourdough died (it stratified, the liquid came out and that's it).
Now I am making the leaven again, I will bake it for the New Year.

For TVTVK: You give little information - what kind of leaven was, how much was put in, etc. Describe in more detail.
To what they wrote:
1) 10 -12 hours after mixing the starter with flour and water before kneading - this is only because I fermented in the morning before work - in the evening after work I kneaded
and put it in the morning (I have a max delay of 13 hours in the stove). But I specified above - checked in the range from 4 to 12 hours - everything works out. When I am at home all day, then it happens 3 hours, and 4, and 5.
2) I do not know what is the "Normal" mode of your stove - but I think that this is not what you need. I use the mode (No. 8 in the ORION-206 stove), in which only in the last hour of the set timer time there is heating and baking. And all the time before that, NOTHING happens - neither heating, nor something else. For this technology, most of the functions of the stove are not needed; a heater, a timer and a thermal relay would be enough.
3) sometimes (rarely) it happened to me that the bread did not "rise" well and was dense (but edible) - the reasons may be different, but the main one is too dense dough when laying (not enough water). If the plasticine is hard, it is better to add water and stir.

Thanks for your feedback.

Best regards, Sergei

Thank you Sergey for your recipe.
I stubbornly seek the right taste of rye bread. Your bread made me very happy. True, in comparison with other rye, it turned out to be somewhat heavy, but the sour taste, smell, everything reminded grandmother's bread from childhood.
This is only my second sourdough bread. Everything worked out 🔗
The whole process took 18 hours. The bread rose beautifully. The baking time was increased by 10 minutes, the temperature was raised to 150 degrees. Maybe in vain, but I just tried this recipe. I was very surprised by the taste of cinnamon in rye bread, I added the additives noted in the last recipes (coriander, cumin, cinnamon, malt and added red pepper from myself) the bouquet suited me very much.
For the first time, in addition to weighing on the scales, I also tried to carry out the entire batch in a bread maker. She coped with it and corrected the program for 3 and 10 minutes, put the heating on - in my version it is not difficult. But next time I will try to return this process to manual execution. Mechanization in this process does seem to complicate things. 🔗
I liked the recipe for its simplicity and the resulting delicious bread, taking into account the additions, it is really delicious. It seems to me that such bread cannot get bored.
By the way, before the purchase of the bread machine, in our house they almost stopped eating bread, except occasionally Borodino ... And now I understand that you can eat bread with water. This is probably the assessment of the result obtained.

And again I am in this thread, everything has been done as the author prescribed ... I still will not move away from the scales at all (apparently my eyes are not trained), but it is also quite possible to do everything by eye ...
Indeed, this bread is more convenient and easier only to bake in a bread machine. True, I, with my love of mechanization, also put it in a bread maker, but these are already questions of my laziness. Here is her result.
🔗
The dough is put on a working day (about 12 hours), then the dough is kneaded, 40 minutes in a warm place is suitable.
I transfer the dough into the mold. I programmed a proofing at 32 degrees in two approaches for 2.5 hours (after 2 hours I threw it off, because in my opinion it was enough), baking for 1 hour at 150 degrees with an average crust and a weight of 1250. After baking, I greased the crust with vegetable oil. I'm happy with the result.
[URL = https: //Mcooker-enn.tomathouse.com/s-image/27/]
Fragrant, soft, moderately moist, tasty ...
Indeed, for me, manual kneading of this bread turned out to be simpler and more convenient than machine bread, especially since you don't need to interfere too much. And the consistency of the dough feels better. This bread is definitely for me. Thanks again for the recipe.
I'm glad that, thanks to the author's persistence, I kneaded the dough with handles (almost), although in all other recipes I hand the kneading to the bread maker. This recipe is special for me.

[Sergey Rzhanoy]

Sergey Rzhanoy, what a pity that no one has been here for a long time only recently found your wonderful bread! I read and remembered that I, too, earlier, in the days without a bread machine, kneaded the dough with my handles So I remembered the past!
The sourdough from Viki was a semi-finished rye product, took 100g., (It was a pity to throw it away), 500g rye flour. weighed it out for a start, and then, how it happened. I followed all the stages of mixing, as the Master told me. Flour was poured over the eye, water also poured so that the dough was not too tight. In general, I got great pleasure from manual kneading: you feel the dough.
The dough stood for 16 hours, rose well, after molding it rose 2 times in 4 and a half hours. Baked in disposable foil molds (for the first time) the sides look strange, as if they were not baked, but the bread tastes very good. The crumb is completely baked, elastic, soft. There is such a rubberiness that I really like.
Thank you Sergey Rzhanoy, for the recipe, back to manual kneading! Today I also kneaded bars!
Here is my bread

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Hello members of the forum. She baked wheat-rye bread with sourdough. When baking, it burst along the circumference. What could be the reason?

[irina tukina]

irina tukina,

Tears when baking - insufficient proofing.

But it has almost doubled in volume.

But it has almost doubled in volume.

Probably wanted to more than double.

1) We have about 560 g of sourdough (from 280 g of rye flour and about 280 g of water) in a bowl with a capacity of 2.5 - 3 liters.

2) put about 100 grams of the finished starter culture in a clean jar and put the refrigerator. 700 g of sourdough left in the bowl Keep clean!

How is 700g left in the bowl?

Yes, an error in arithmetic.

Hello everyone!

So I baked my first real bread
Thanks to Sergey for the recipe! So everything is clear and understandable - captivates

Although not everything worked out the first time, I had to adjust it along the way ... Unfortunately, the leaven was not ready on the 4th day. And on the 5th too. What came out of it was certainly not lumpy - rather, a pancake (this is also my mistake in molding and baking - baked in the oven), practically without bubbles, but the taste and aroma were surprisingly wonderful
Therefore, I grew the remaining 100 grams according to a different scheme - where half is thrown away, and the other half is fed with a mixture equal in volume. After the 5th day, I made two more dressings - and here it is! The leaven bubbled up and began to rise exactly twice in just 12 hours. Now lives in the refrigerator)

From such a leaven, I have already made a real bread. Everything according to the recipe - about 12 hours for dough (in my opinion, it took a little less), kneading, proofing for 30 minutes, one more kneading, instead of a mold, I put the dough in a cast-iron saucepan (what was at hand) and after 2 hours sent to oven. The baking method in the oven was taken from other recipes - I put it in a cold one (the bread was under the lid), heated up to 250, after 10 minutes. reduced to 220, after another 10 minutes. I removed the cover. In total, the bread was baked for 1 hour and 20 minutes (excluding heating the oven). But it looks like it could have been 10 minutes less - the temperature probe showed 95, but the crumb seemed damp to me, so I held it a little longer. First time))) The result, it seems, did not suffer!

Here it is, delicious) Slightly cooled down and taken out of the saucepan)


I took the ingredients from the first message, that is, flour (rye and wheat), water and salt. Well, the leaven)

And this is on the cut

It is curious that this bread had much less aroma and taste than the first "pancake". It is not for nothing that they say that sourdough rye bread must be aged for 24 hours.
But who will survive?

In general, thanks again) A start has been made) We will bake again!

Good day. Tell a newbie how to adapt the recipe for a lighter roll? Just proportionally reducing all the ingredients? I wonder if there is a minimum for sourdough? Let's say 300 g and no less, regardless of the weight of the loaf. Thank you)