Rye-wheat bread without kneading

Rye-wheat bread without kneading

Category: Yeast bread

Ingredients
Whole grain wheat flour	1.5 cups
Rye flour	1.5 cups
Sour milk or kefir	1 glass
Water	3/4 cup
Balsamic cream or wine vinegar	1 spoon
Honey	1 spoon
Malt (optional)	1 spoon
Salt	1-1.5 tsp
Bakery improver (just in case)	1 sachet
Dry fast yeast	0.5 teaspoon
Vegetable oil (I lila olive)	1 tablespoon

Cooking method

• The bread is purely experimental, based on Ciabatta without kneading.
• Just mix everything and leave for 12-24 hours. I have baked it several times already, it turns out bread, so I decided to expose a recipe for those who do not want to mess with the batch. Brewed malt was added to the last loaves, the color and flavor were richer.
• 

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Oh cool! I love this kind of bread !!! Dragged away to bookmarks

[Irina]

Irina, I liked the idea.
If the spouse of the ciabatta has eaten up (he doesn't want anything else yet), I will definitely do it: I love bread with rye with malt.
By the way, judging by the technology, yeast can be put even less three times

I take a note. I hope you enjoy it.
Irina,

[kil]

kil, the bread is just awesome! And even without unnecessary gestures! And the pots are just lovely! Right now I'm mixing! Balsamic cream, however, I never had a birth, but I use malt all the time - it acts as a flour improver, you noticed the truth (I am so clever about myself, I read it myself on our forum)

Oooh .... this is just for lazy people like me !!!! Thanks for the recipe, I will do it - I will report. Until then, bookmark!

[Irina]

Irina, I liked the idea.
If the spouse of the ciabatta has eaten up (he doesn't want anything else yet), I will definitely do it: I love bread with rye with malt.
By the way, judging by the technology, yeast can be put even less three times

I was afraid that it would not raise the dough, since it is quite heavy compared to just wheat without kneading.
I put 1/3 of a spoon in a ciabatta (but my spoon is small, plastic).

I added oil, I forgot, I add it a little, although you need to try without it. Also, everyone has different tastes for salt, sugar, acid. including taste the dough and add sugar, acid, salt, caraway seeds, etc. to your taste. I personally do not like caraway seeds and other spices in rye bread.

[kil]

kil, good bread turned out. Why baking powder? It works great without it. For example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=226829.0
Agree with Olga VB that long-term fermentation gives us the opportunity to reduce the amount of yeast.
And the saucepans are just class!

[kil]

kil, good bread turned out. Why baking powder? It works great without it. For example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=226829.0
Agree with Olga VB that long-term fermentation gives us the opportunity to reduce the amount of yeast.

Well, the one that follows the link is the same ciabatta, and I always have it according to this recipe, like Omeloka, but here there is half rye flour and the dough is completely different (by the way, where is the baking powder in my recipe?) This is this chtol improver ...

(by the way, where is the baking powder in my recipe?) This is this chtol improver.

isn't this an analogue of baking powder, or am I wrong?
Is it possible the composition of this improver?

isn't this an analogue of baking powder, or am I wrong?
Is it possible the composition of this improver?

Ingredients: Calcium salts, soy flour, vegetable oil, emulsifier (mono- and di-glycerides of mono- and diacetyl tartaric and fatty acids), ascorbic acid, enzyme complex. An economical and complete bakery improver, popular in Russia.

I’ll tell you how in spirit, how many didn’t try to add this improver, I didn’t understand what it improves there, so I threw it out, because without it everything is fine, if you follow the technology
Thanks, very interesting! I'll try!

I’ll tell you how in spirit, how many didn’t try to add this improver, I didn’t understand what it improves there, so I threw it out, because without it everything is fine, if you follow the technology
Thanks, very interesting! I'll try!

Yes, it does not improve anything, without him I am already baking now, I just bought it somehow in Auchan and I had to dispose of it.
The recipe seems to work, for a long time everything is on the eye, it tastes best with whey with the addition of wine vinegar or balsamic cream.
just baked

and I add 1 spoon of malt without brewing, I like it better.
But white without mixing always turns out to be much higher.

An interesting recipe. Kneaded, we will try tomorrow. And for 12-24 hours just leave on the table or in the refrigerator after a couple of hours?

[solmazalla]

solmazalla, I leave Alla on a warm windowsill (it is inside the room and under it a battery) has now changed the technology a little, since the dough is very sticky, I put it in a mold 5 hours before baking (I have a silicone one) and then right in this mold I throw it into a preheated pan in which I bake such bread. Then it still rises in shape and becomes taller and more porous. In general, I do everything by sight when I brew the malt, when I just knead it.

[kil]

kilThank you for your answer, so I will leave it on the table and tomorrow I will put it in the form right at lunchtime, and by evening I will put it in the oven. I love non-stained recipes, and always dancing with tambourines with rye bread. Report from me

[solmazalla]

solmazalla,

[Ir]

Ir, what a beautiful bread! I will definitely try, I will add only your unloved caraway seeds and flax. I baked different versions of bread without kneading, not completely observing the proposed recipes, by eye, but I did not try to add kefir and vinegar.
And for the idea to shove the mold with the risen dough into hot cast iron - thanks! The current will now have to search for a cast-iron pan and a suitable silicone form to be puzzled ... While I bake in a ceramic pan, it rises in it, then I put it under a lid in a cold oven.

[YaTatiana]

YaTatiana, Tanya, I like to have rye with sourness, and if you do not add kefir or vinegar for me, I taste the dough and add acids or sugar, in short, I do it for myself. You can bake in an old cast-iron duck, if you have one, but buy some kind of elongated form, there are a lot of forms now, expensive ones are not needed, I buy the cheapest ones in Auchan, you can form a brick for a duck.

Like this


one of my favorite white bread recipes, which is also not very complicated.

[solmazalla]

solmazalla, Alla, what about the bread, did it work or not?

[kil]

kil, Oops! I forgot to unsubscribe, that's a crow! ... Everything worked out! only my form turned out to be too long and such a short and long bread came out. Special thanks for the hint to put the dough into the mold strongly in advance, otherwise I'm afraid it wouldn't have turned out so airy. But the trouble with the photo is that almost all of the hot guests from Chuvashia ate. They didn’t know that I needed to report!
But I will improve! Now this dough, along with the five-minute dough from Anis, will be registered at my house. (you need to allocate a separate container for it

[solmazalla]

solmazalla, well, well, and there you will make supplements for yourself. because the taste for color is not a friend.

[Irina kil]

I have been baking only this bread for the third week already, this has never happened to me! I bake on the 3rd day, after kneading, the dough is great, I just put it down every evening and back into the refrigerator. I also add caraway seeds to the dough, it goes well with malt.
Baked on a stone and in a bread pan, it works great everywhere.
Irina kil , thanks for the recipe, I will bake until I get bored.

[win-tat]

win-tat, Tanya, I'm glad that you liked the bread. And you can add whatever your heart desires.

And you can add whatever your heart desires.

That's for sure, I also want to try it with coriander. Now I still have something to do - on the day of baking, I leave a piece with a dessert spoon from the dough and add only 1/4 tsp of yeast, the dough rises perfectly.

[win-tat]

win-tat, Tanya in the recipe means 0.5 teaspoon from a bread machine, this is exactly 1/4 of just a teaspoon

[Ir]

Ir, so I measure with a spoon from a bread machine, (I have a Panasonic). Simply because of the addition of the old dough, I reduced the amount of yeast by half, on the second day it rises in the refrigerator gorgeous, it turns out almost like with sourdough, and it has aroma. Sometimes I knead it late in the evening and immediately put it in the refrigerator without preliminary fermentation, it still rises there, just as much as I can over your recipe.

[win-tat]

win-tat, thanks, I'll try too.

I baked it in the morning, fresh.

Hello everybody. So I tried to do it, I ran out of wheat flour, so I made a mixture - 170 g of wheat premium bakery, half a glass of oatmeal, and a glass of rye bakery and peeled rye. Instead of malt - a teaspoon (no slide) of cocoa for color. The rest is by prescription. Yeast put quick-acting, but half a teaspoon. Kefir is old - it was 5 days, in a sealed form. Tomorrow at 11-30 I will roll it in flour like a ciabatu, sprinkle it with cereals and try to bake it. The oven will be in Moulinex cook4u, in the frying mode (I don’t have any baked goods, and I don’t have a biscuit, because after the repair they installed a board without the Russian language in the service, and the recipes all became European, ahaha) for 25 minutes, in the form of a silicone brick, with a flip ... Let's see what happens)))

It turned out well, but it stuck slightly, the dough fell out. Most likely you need no more than 12 hours.

Hello everybody. So I tried to do it, I ran out of wheat flour, so I made a mixture - 170 g of wheat premium bakery, half a glass of oatmeal, and a glass of rye bakery and peeled rye. Instead of malt - a teaspoon (no slide) of cocoa for color. The rest is by prescription. Yeast put a quick-acting, but half a teaspoon. Kefir is old - it was 5 days, in a sealed form. Tomorrow at 11-30 I will roll it in flour like a ciabatu, sprinkle it with cereals and try to bake it. The oven will be in Moulinex cook4u, in the frying mode (I don’t have any baked goods, and I don’t have a biscuit, because after the repair they installed a board without the Russian language in the service, and the recipes all became European, ahaha) for 25 minutes, in the form of a silicone brick, with a flip ... Let's see what happens)))

Well, and cocoa in black bread, I can't even imagine something.

[kil]

kil, Ira, the first rye-wheat bread that I got, now I will bake more often. Thank you!

I'm glad Natasha. Good luck. It's really simple and delicious.

Cocoa gives a dense black color)))). The taste is not felt. I also think I need more yeast, I put a flat teaspoon of Dr. Oetker, fast acting. And I did not put the dough improver, maybe there was no. Yes! and forgot to put butter, but nothing). I am very glad that the bread does not stale and does not lose its softness even on the 4th day, although it was in a plastic bag)). The taste, of course, is much jexit than that of the purchased rye. I don’t remember if I wrote that I put 2 tablespoons of rye and 1 cup of wheat flour. We must try to add oatmeal, reducing wheat flour, tried this in Finland - very tasty



There is no way to buy malt (((

Cocoa gives a dense black color)))). The taste is not felt. I also think I need more yeast, I put a flat teaspoon of Dr. Oetker, fast acting. And I did not put the dough improver, maybe there was no. Yes! and forgot to put butter, but nothing). I am very glad that the bread does not stale and does not lose its softness even on the 4th day, although it was in a plastic bag)). The taste, of course, is much jexit than that of the purchased rye. I don’t remember if I wrote that I put 2 tablespoons of rye and 1 cup of wheat flour.We must try to add oatmeal, reducing wheat flour, tried this in Finland - very tasty



There is no way to buy malt (((

instead of malt, you can use kvass wort. It also turns out delicious bread.

[kil]

kil, thank you. I baked a double portion at once. But I overdid it and put the bread first in a silicone mold, and then laid it on silicone paper to avoid deformation and folds in the paper, and then put it in a hot iron pot. In general, she was too clever. As a result, the top had already started to burn, and the bottom and middle could not be baked in any way. I had to ignore the burning top (covering the top with paper did not help), install only the bottom heating in the oven and bake to a temperature of 94 * inside the bread. Thanks for the Admin tutorials.
All the same, the bread turned out to be tasty, although the top crust has to be cut off. I posted my photo to the gallery, but I'm too shy to insert it. Well, okay, don't hit hard with your slippers.

But questions arose. There is a slight bitterness in the bread. Could it be malt bitter? I put it out of my bounty 1 tablespoon (usual) with the maximum top. Or is it the consequences of improper baking?
And one more question. I put a bowl of dough in the refrigerator after 10 hours, there was a slight smell like acetone. Does that mean you should have put it in the cold earlier? In my opinion, this did not affect the taste, it was delicious. In total, the dough stood for 22 hours, of which another 12 hours in the refrigerator. I covered the bowl of dough with a lid, that is, not airtight, but rather tight. It is not right? I made New York bread

New york bread (Alexandra)

, everything is tightly covered with a film. Maybe here it was also necessary to do it?
I'm waiting for sneakers and tips on my questions.

[Lyi]

Lyi, I don’t know why it happened, maybe some ingredients were not very good, and maybe because of the baking. I now also bake in a silicone mold, but in a cast iron pan. Everything depends on the stove, everyone knows how to bake in his stove. I don't put dough in the refrigerator at all.

[kil]

I don't put dough in the refrigerator at all

kil, and you tightly close the bowl of dough or just covered it with a lid? And the bitterness, yes, most likely precisely because of improper baking. But it's still delicious, I will bake some more.

Oh, what did I do, I messed up today
The two of us are now with my son, and I decided to knead a loaf of half a portion ... Yeah, no matter how I would like, but the brain is already turned off
In short, everything in half, and salt, yeast for a full portion, and even balsamic cream I decided to halve with vinegar, and I poured it in there too ... No, I understand that it was necessary to catch up to a full portion of all the ingredients, but it didn't go out right away, so what now stands as is What will be? The most interesting thing, given that the recipe was tested by me back in 2015 ... Can I bake it early? Or stick it in the cold ...

Irish, great bread, I will definitely try to bake it. I wasn’t interested in bread without kneading yet, but this one is yours!