Rye-wheat yeast bread based on the "Russian" (bread maker Polaris PBM 1501D)

[Russian bread in accordance with GOST.]

Rye-wheat yeast bread based on the "Russian" (bread maker Polaris PBM 1501D)

Category: Yeast bread

Ingredients
Peeled rye flour	350 g
Wheat flour 1 grade	160 g + 1 tbsp. l.
Rye bran	2 tbsp. l.
Water	340 g
Pressed yeast	9 g
Fine salt	1 3/4 tsp
Honey	1 1/2 tbsp. l.
Lemon juice	1 1/2 tbsp. l.
Vegetable oil	2 tbsp. l.

Cooking method

• Our family has its own requirements for rye bread. The son formulated them very accurately: "I want it like a store!" Since we buy only "Darnitsky" and "Ukrainian", then the taste of homemade bread is needed, similar to these.
• I have been baking bread in cotton for 5 years already, and all this time I have been looking for "my" recipe for yeast rye. I tried many different options. I used different additives, and changed the ratio of products. Close, but not right.
• A few months ago I came across Yana's recipe from the site “Mult.-ka. RU"
• Russian bread in accordance with GOST.
• Dry yeast - 2 1/2 tsp.
• Peeled rye flour - 350 g
• Wheat flour 1 s. - 150 g
• Salt - 1 1/4 tsp
• Jam (molasses) - 2 tbsp. l.
• Sourdough "Extra R" - 1 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Water - 340 ml
• I liked the large amount of rye flour in the bread. But she immediately reduced the amount of yeast, took honey instead of molasses, replaced the sourdough with natural lemon juice. Gradually, after repeated changes, I came to the number of ingredients that I indicated at the beginning.
• The bread is delicious. When baking, the whole kitchen is filled with a wonderful honey-rye aroma. In my opinion, bread contains everything in moderation: salt, sweets, and acids. And, most importantly, the appearance of a loaf with a slightly convex roof is also pleasing to the eye.
• Try to bake. Perhaps this is your bread too.
• COOKING.
• Note: I weigh all the ingredients on a scale, so in the recipe even water is given in r, not in ml, as usual.
• Grind yeast with honey, add 50-60 ml of water and 3 tbsp. l. flour (I take water and flour from the norm), stir until smooth and pour it into the bucket of a bread machine. I add the bran and the remaining water there.
• Pour sifted rye flour into a bucket, then wheat flour. I put salt on top, pour in lemon juice (squeeze from half a lemon) and vegetable oil.
• I insert the bucket into the bread maker.
• Now you can choose several options: programmed mode "Home program" or "Rye" + "Baking".
• IN 2. Bread in programmed mode.
• (I like this option the most. The finished bread has a moderately brown crust. I consider the selected temperature of 145 degrees to be successful for baking this bread. You cannot set your own temperature in other modes.)
• I choose the programmed mode №15 "Home program". I press the “Start / Cancel” button for 2 seconds, the numbers 1 and 00 appear. This is the stage number and time.
• Using the arrow buttons "up", "down" I program the required time for each of the stages. Pressing the "Menu" button, I go to the next stage.
• Program for each stage:
• 1. (Preheating) - 20
• 2. (Mix 1) - 15
• 3. (Exposure) - 0
• 4. (Mix 2) - 0
• 5. (Rise 1) - 30
• 6. (Wrinkle) - 0
• 7. (Rise 2) - 55
• 8. (Wrinkle) - 0
• 9. (Rise 3) - 5
• 10. (Bake) - 55
• 11. (Heating) - 0
• 12. (Selecting the temperature on the rise 1) - 25 degrees.
• 13. (Choice of temperature on the rise 2) - 30 degrees.
• 14. (Choice of temperature on the rise 3) - 35 degrees.
• 15. (Temperature on baking) - 145 degrees.
• When all the stages are set, I press the "Start" button 2 times. After the first press (I count “once and” to myself), the screen backlight will turn on, with the second press (the same count), the indicator button to the right of “Start” will light up, and the total cooking time will appear on the screen (in this case, 3:00) ...
• (If you failed to start the program from the 1st time, and when you press it again, stage 1 appears - do not worry! Go through all the stages again using the "Menu" button and after the last 15th time, press the "Start" button 2 times again .)
• In 20 minutes of the 1st stage (heating), the yeast is activated, the temperature of the ingredients evens out.
• During kneading, the dough looks like this. (Sometimes you have to add 1 tbsp. L. Flour, which I noted in the recipe.)
• 
• Immediately after kneading, I take out the shoulder blades (since we no longer need them, and in the finished bread we like neat holes more than cuts from the shoulder blades). It is more convenient to do this with wet hands. I trim the gingerbread man, smooth the top with a wet hand.
• 
• 
• Further, I do not interfere with the process until the signal is ready.
• Photographed the dough 20 minutes before baking. It can be seen that in 1.5 hours it rose by about 2.5 times.
• 
• Immediately after the signal of readiness, the bread looks like this.
• 
• I take out the bucket. Cover with a towel for 5-7 minutes, then carefully take out the loaf, let it cool completely on the wire rack.
• 
• This is what this bread looks like in a cut.
• 
• IN 2. Bread on the modes "Rye" + "Baking".
• The Rye program in the Polaris farm for this bread is not very successful. Since during the rise of 2 hours the dough is slightly perturbed, and the roof turns out to be collapsed.
• 
• You can get a good top if you turn on the "Rye" mode ("medium" or "dark" crust, weight 1 kg). As soon as the bread grows 2-2.5 times, turn off the program and set the "Baking" mode.
• As a result, the bread looks like this.
• 
• Can be served with soup or any other dish.
• Choose a bread preparation option that is convenient for you.
• Bon Appetit.

Note

Council.

Lemon juice can be replaced with citric acid solution. 1/6 tsp Stir citric acid well in 1.5 tbsp. l. water. Add to dough instead of juice. (Occasionally, in the absence of lemon, I do this.)

And if you replace yeast with dry yeast? How much?

Conversion of dry yeast into wet, pressed (and vice versa)

I didn’t see your Rvnshek, sorry. Now I'll try Panasonic in my HP, I'm wondering how he will succeed in it in Rzhvnoy mode. Thank you.

[mamusi]

mamusi, thank you for reminding me, I will not give you thanks. : oops: The bread is very tasty, my favorite from rye and wheat.

[Pochemuchki]

Pochemuchki, Yes please...:-):-):-)
Now I'm even more wild!)))
What a handsome man you have!

[Anyuta,]

I can’t tell you. The bread is very tasty, from rye-wheat it is my favorite.

Anyuta, thank you for the message! I am pleased that you also liked this experimental bread. I bake it very often. In the photos, your loaf is very appetizing!

And if you replace yeast with dry yeast? How much?

Iuliia-kr, I think that 1.5 tsp of dry yeast for our bread will be enough.

Now I'll try in my HP Panasonic, I'm wondering how he will succeed in it in Rye mode.

mamusi, thanks for your attention to the recipe. Try it for health. Just one addition: in Polaris we reduce the yeast in the dough, because the proving temperature is higher than in other ovens. Given this, I can recommend increasing the amount of yeast. Try to take dry 2-2.2 tsp. This concerns the "Rye" regime. If you bake in the "kneading" + "baking" algorithm, then you can not increase the amount of yeast, but focus on the growth of bread.
Happy bread!

I bake it manually (just like kefir with malt): kneading for 15 minutes, raising for 70 minutes at 30 grams, baking for 50 minutes at 145 grams. But I follow the rise, sometimes I have to subtract or add time.

Greetings!
Thank you for the deliciousness) Finally I realized what my bread is missing)))

I used to bake this recipe before https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38110.0 - or rather, I started with him - but there was something not quite right ... I corrected it by trial and error, and now I came across your recipe (in the discussion about Polaris, which was already on fire to buy))). True, I use sourdough instead of yeast, but this does not change the essence, I still bake in the oven, so I do not depend on the HP programs - the main thing is the ratio of ingredients.

I recalculated the recipe for the sourdough, then for my own form (it contains more than 900 gr.I don't) - and I found that the ratio of water and flour is almost the same as I picked up in my "ordeals" But! The key ingredient I didn't know about was vegetable oil!
I added it, as per your recipe .. And voila - it turned out almost Darnitsa bread! I am delighted Very close to the store - in the sense that it quietly replaces it, but at the same time it is much more fragrant and tastier)

I'll have to try it with honey ...
Unfortunately, there are no photos, maybe tomorrow I will do it, as it will be light.
thanks again

[Annette]

AnnetteThank you for your such detailed feedback. It's nice that our tastes and experiments coincided. I love this bread very much. I bake without changes in the recipe. I hope that this bread will be your favorite now too.