Natusichka
Thank you, I ran to look!
kseniya D
I am reporting. I made the dough according to your second option. When I transferred it from the proofing basket, it fell a little. It's a pity, it would have been more airy if I followed the recipe strictly and baked in the form. I ate a piece with butter. Delicious. It's a pity the crusts are not kept so crispy And yet, it seems to me that the bread according to this recipe with the addition of raisins will be really good, as I did spring... Thank you, Mashunya, for the recipe.
Black bread Simple and tasty
Masinen
Ksenia, Oksan, all the same it turned out cool for you !!
Yes, it's best to defend in shape)

And the crust is thin !! And with raisins in general it will be mmmmm. .. and if you add nuts, you can swallow your tongue!
Vinokurova
Girls, does it taste sweet ?. Somehow it seems to me through these pictures of yours that he smells like Borodino ... so fat, sweet ...
kseniya D
No, he's not sweet at all. Just 1 spoon of sugar. But if the raisin ...
Vinokurova
Quote: kseniya D
raisin
apparently this is the key word ... and, by the way, I once came across a mixture of Borodino ... there was a raisin there! Ksun, does he look like Borodinsky?
kseniya D
No, Alain, it doesn't look like it. I make Borodinsky according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=16786.0 I bake it in the oven, and knead it in Kesh. Very tasty, my husband's favorite.
Masha, I'm sorry: sorry: for the flood.
Vinokurova
not, Ksyusha, I can't follow your link ... obviously it depends on the features of the stoves ... you need to try Marusin ...
Masinen
AlenKa, because of the malt it resembles Borodinsky.
Try the main recipe.
Ksenia cooked according to the second option)
Galina Byko
I don't have malt right now, but can I replace it with kvass wort concentrate? And how much to add?
Vinokurova
Marusenka, thanks for the advice ... black malt is just there ... I'll see how in time it will be in the evening ... I'll try today, but don't be angry if I suddenly make you wait, baking bread is still a song ...

it turned out quickly with mashed potatoes, because everything was in the house, and there was a minimum of time ... it seemed to me that they even ate faster than they did
I'm sorry I wrote in the wrong topic

Masinen
Galina Byko, you can also have leavened wort, but I don’t know how much.
Wort is liquid and concentrated, maybe 1 or 2 tablespoons?
cuckoo
Quote: Masinen

Galina Byko, you can also have leavened wort, but I don’t know how much.
Wort is liquid and concentrated, maybe 1 or 2 tablespoons?
Maria, I am delighted with your recipe! Now I am reading your last comment and I understand that I obviously overdid it with malt. I bought concentrated malt from a bakery store, but I weigh 30 grams. on my own I added a spoonful of honey and a little coriander. Thank you.
Crochet
Quote: Galina Byko
Can you replace it with kvass wort concentrate? And how much to add?

Check mark, I put 30-40 gr on this amount of flour. wort ...
Masinen
cuckoo, here Inna writes that it is normal.
I just never used kvass wort, because I have dry malt)
Inna, Thank you !!!
Galina Byko
Thank you!
I bought malt and will definitely come with a report.
Masinen
Galina Byko, wait))))
Crochet
Quote: Masinen
Inna writes that it is normal

Mashul, so I'm writing about wort, and cuckoo about concentrated malt, but it's kind of like, albeit a little, but still different things or am I wrong?

Mashulkin, now I also wanted to bake your bread ...
Masinen
Inna, and is it liquid malt concentrate?
cuckoo
Quote: Masinen

Inna, and is it liquid malt concentrate?
I have it thick, more a little stringy, but the bread is beautiful and tasty. If I can try to take a picture and download.
Crochet
Quote: Masinen

Inna, and is it liquid malt concentrate?

Manyun, honestly I don’t know, I used either dry malt or kvass wort, it never came to buying a malt concentrate ... it seems to me that the consistency is about the same as that of the wort ...

Mashul, what did I want to ask, why did you decide to give bread just one proofing in your recipe?

And what if we act according to the classics, that is, two proofers, first distance the dough, then the formed piece, well, as usual, what do you think?

Have you tried that?
Masinen
Quote: Krosh
And what if we act according to the classics, that is, two proofers, first distance the dough, then the formed piece, well, as usual, what do you think?

Nope, I have not tried it, it will have to be done with two proofings.
Interestingly, maybe it will still be better))
Crochet
Mashul, I at the beginning of its baking businessWhen I just started baking bread, I baked only 100% rye bread with one proofing, all other varieties, with two proofers ...

Now, the same 100% rye pitch with two proofings, the first is long (the proofing time depends on the temperature at which the dough is allowed to stand, at 30 grams it takes 1 hour, at room temperature 1.5-2 hours), the second is short (I distribute the already formed bread, in the form, about 30 minutes) ...

I start baking with a cold oven ...
| Alexandra |
And if the expiration date has passed, malt cannot be used? Ashan is 150 kilometers away ...
Masinen
Inna, I'll try everything today !!!
| Alexandra |, Sasha, what will he do? Use of course)
Olyusya75
Mashunya, thanks for such a simple recipe!

Black bread Simple and tasty
Masinen
Olgawhat a beautiful bread !!!

I'll also bake it and try it with two proofings))
Olyusya75
And delicious!
Masinen
And here is mine with two proofers.
First, then kneaded and formed the second proofing into shape
Black bread Simple and tasty

Crochet
Mashun, what a good bread, appetizing !!!

Please tell me, is there a difference between bread with one and two proofings ?!

Did you brew the malt this time?

Masinen
InnaI didn't brew malt, I forgot to put it in at all and added it on the second batch.
But with custard it tastes better, well, it turns out differently.

With one proofing, the bread comes out denser, and with two fluffier)
A dense trip to the store bread.
In general, you can do this and that)
Galina Byko
Black bread Simple and tasty
Here's my bread. : girl_red: Made according to the second recipe.
The malt was brewing.
I did two workouts.
The "roof" of the bread tore off! It seems to me that I poured the water.
And the bread is delicious, Masha, thanks for the recipe!
Masinen
Galina Byko, cool!! I love when the roof blows off !!
Natalia K.
Thank you Masha for such delicious and easy-to-make bread. Well, I liked him very much. I will repeat it unambiguously and more than once. She baked in a multicooker and kneaded dough for bread in a Bomann KM362.
Black bread Simple and tasty
Masinen
natalisha_31, Natasha, great bread !!!
Handsome is simple!
Thanks for trying my recipe!
mamusi
Masinen, Masha, thanks for the recipe! I baked your bread in HP completely (Panasonic 21st))). In view of my "wounded" flippers - so simplify my life ... We adore rye and rye-wheat bread! I usually bake on ZAKVASK and sometimes yeast too! But I saw yours and really wanted to try it. Helped a little with a spatula when mixing. My HP generally kneads rye bread normally, even with a large content of rye flour ... And, so as not to shift anything, left it in the same place ... For a moment I turned on the BAKERY - and !!! strictly disable immediately! - for SUGREVU ...
And left to come up for two hours. All! rose 1.5 times. I turned on baking for 1 hour and 15 minutes. I love so much. The crust is crunchy ... the smell is awesome - I love it with malt! ... When the foot heals I'll try it in the oven and in the Shtebe :)!
Masinen
mamusiWell, it's good that the recipe was liked and useful !!!
Well, Panasonic is generally smart, she always bakes excellent bread!
And a bread maker is just to help you!
Irina.A
Masinen, the bread is ready, I baked it in a multicooker-bread maker Polaris, on a multi-cooker bread, the algorithm was saved almost completely, the norm of the products is half, it smells delicious, but has not cut it yet - it cools down Black bread Simple and tasty
Masinen
Irina. A, half good came out!
I'm waiting for the cut))
Irina.A
Black bread Simple and tasty, delicious, a piece of herring on a crust, mmmm, yummy (I tasted this crust)
Masinen
The cut is beautiful !! I am very glad that I liked everything !!!
Irina.A
Well, there is still something for me to work on, so that the loaf would be beautiful on the outside, I'm just getting used to the new unit, but the first results are pleasing, and the collection of bread recipes is replenished regularly, thanks to the forum.
Masinen
Irina. A, I always grease my hands with sunflower oil and so I level the dough, it becomes smooth and even))
Irina.A
Masinen, thanks for the advice!
gala10
And here is my bread!
Black bread Simple and tasty
Indeed, simple and delicious! I will repeat it unambiguously. Masha, thanks again for the recipe!
Masinen
gala10, Galya, yeah, just))
Beautiful bread !!
galchonok
MashaThank you very much for the recipe! True, I (temporarily) had to remake it for myself, because you can't eat wheat for 1 month. I found several recipes in the recipes for fluffy bread, but not what I wanted. Therefore, I took your recipe as a basis - I had it in my bookmarks. Baked half a portion- (ingredients, maybe someone will come in handy)
water 200 ml
rast. oil 1 tbsp. l.
peeled rye 100g
rye c / z 100g
buckwheat 25g
rice 25g
malt 1 tbsp l
brown sugar 0.5 tbsp l.
salt 0.5 tsp
dry yeast -1 tsp
Knead in HP on "basic" + proofing for 30 minutes. After kneading, molded the bread and put it in a greased form for 1.5 hours in the Aerogrill for proofing. Burned in it. Before baking, greased with water and sprinkled with colored sesame seeds.
Very tasty bread turned out and so porous or something.
Thanks again for the recipe, otherwise I would be without bread! I will definitely report on how they will be allowed to eat millet again. flour
Black bread Simple and tasty
Black bread Simple and tasty
k @ wka
Black bread Simple and tasty

I baked it yesterday according to your recipe
Black bread Simple and tasty

And this is a cutter
I baked half the norm. For my taste, the fry is dense, you could put more yeast. Baked with fresh yeast, 5 g.
Yes, and I had to add 2 tbsp of water. spoons, the dough turned out very cool. I liked the taste, but I would like it to be looser, softer
Masinen
k @ wka, Galina, you could put fresh 10-12 grams.
And bread, yes, it comes out plump, everything is correct)
gala10
Mashun, and I now bake this bread in Panasika. It turns out great! I have it in my favorite recipes. Thanks again!!!

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