Kvass wheat-rye bread in a bread maker

Category: Yeast bread
Kvass wheat-rye bread in a bread maker

Ingredients

Dry yeast 2 tsp
Wheat flour 360 g
Peeled rye flour 200 g
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Vegetable oil 1 tbsp. l.
Apple vinegar 1 tsp
Extra - R leaven 1 tbsp. l.
Panifarin (optional) 2 tsp
Kvass 390 ml
Cumin or coriander (optional, without spices) 1 tbsp. l.

Cooking method

  • Mode "Pelmeni" (kneading) + "Rye" (or Pelmeni + Diet fast, only after kneading on Diet, remove the mixer).
  • I take kvass "Pershin" or "Ochakovsky". When mixing, I control the bun, it happened that I add 1 - 2 tbsp. l. flour (depends on the moisture content of the flour).

Note

The recipe for rye bread on kvass from the instructions for Panasonic 255 has been haunting me for a long time. I studied the topic "Rye bread on kvass" from Sveta. There were many experiments. If strictly according to the recipe, then the "dome" falls off. The taste is sweet, without sourness. But I wanted to get closer to the "bread" taste.
And so she made her own. It turned out great!


kvasnoy.JPG
Kvass wheat-rye bread in a bread maker
Self-taught baker
LaraN
I didn't quite understand from the photo - is the dome ok ?? or crushed when cut ??
In HP, rye does not work yet, in the oven it is much better.
LaraN
Quote: Self-taught baker

LaraN
I didn't quite understand from the photo - is the dome ok ?? or crushed when cut ??
In HP, rye does not work yet, in the oven it is much better.
The dome did not fail. Apparently, when I approached, the roof cracked a little. And he climbed a little better near the crack. It turned out like in a sliced ​​loaf. Maybe I added a little bit of flour ...
Khoma
Quote: LaraN

Mode "Pelmeni" (kneading) + "Rye" (or Pelmeni + Diet fast, only after kneading on Diet, remove the mixer).
I take kvass "Pershin" or "Ochakovsky". When mixing, I control the bun, it happened that I add 1 - 2 tbsp. l. flour (depends on the moisture content of the flour).
I baked this bread: the "Pelmeni" + "Rye" mode - it went up very well twice, it would not have worked out just like that with "Rye"
I controlled the gingerbread man, saw that it was stretching, but did not report the torment, therefore: the dome is a donkey, the holes are large, wet - I will work on the mistakes
Crochet
Khoma, if you're interested, check out my version of kvass bread:
https://Mcooker-enn.tomathouse.com/in...ic=4102.0
LaraN
Quote: Khoma

I controlled the gingerbread man, saw that it was stretching, but did not report the torment, therefore: the dome is a donkey, the holes are large, wet - I will work on the mistakes
Khoma, I probably should have put 1-2 tablespoons of flour. Here, after all, the amount of wheat flour is greater than that of rye, so the "kolobok rule" works. I always add flour when I'm stretching a little. Try it.
Khoma
Krosh, LaraN, thanks for the advice. It was necessary to add flour, I already understood that
LaraN
Today I tried to make this bread, replacing 45 g of wheat flour with the same amount of semolina. It turned out great, beautiful roof. Tomorrow I'll cut it, taste it, post pictures.
LaraN
Here's what happened! Fine! The pulp is airy, moderately moist, aroma! ...
I made this bread like this: I already said that I replaced 45 g of flour with 45 g of semolina, added 370 ml of kvass, added a little flour during kneading, the bun was thin.
First the Dumplings mode, then Rye. A couple of minutes before baking, I looked at the dough, rose just above the middle of the bucket. Turned off the program, left it for another 35 - 40 minutes. The dough rose almost to the edge of the bucket.Turned on the Baking mode for 1 hour 10 minutes.

kvasManka.JPG
Kvass wheat-rye bread in a bread maker
kvasMan2.JPG
Kvass wheat-rye bread in a bread maker
Irina @

Tell me, why take out the stirrer?
LaraN
Irina @, the fact is that in the Diet Fast program lasting 3 hours after the main kneading, the dough is crumpled 2 more times. And rye dough "doesn't like it." For rye, it is good when, after kneading, the dough fits once for 1.5 - 2 hours. (on the Rye program - 1 h 20 min - 1 h 40 min without wrinkling). Therefore, if I do a dietary fast on the program, I take out the mixer. Rotation of the howling dough does not bother, it fits quietly. This mode is good because the baking lasts 45 minutes, the crust of bread, especially one containing dairy products, eggs, etc., does not roast too much, but has time to bake.
IriKa
Hello! I have been reading your forum for a long time, a month and a half ago the bread maker appeared, and now I have registered.
I apologize in advance if this has already been said somewhere (I did not find it), but I just can't figure out how to mix rye bread. Many people turn on the Pizza mode first, and then the Rye mode. But after all, in the Rye mode, the oven first heats up for 45-60 minutes, and during this time the dough will rise safely, isn't it? Or, after kneading on Pizza, you need to pull out the spatula so that in the Rye mode there is only rise and baking, without kneading? Help, I broke my whole head!
Yes, I forgot - Panasonic oven 255.
Uncle Sam
IriKa, congratulations on joining the "Uncle Panas' club"!

In the Rye bread mode, the oven does not heat up for the first 30-60 minutes, but waits for all the products to become the same temperature.

The experience of the forum suggests that Rye Bread loves:
1. Additional acid in the composition. (Agram, Admin Kefir Starter, Citric Acid, Apple Cider Vinegar ...)
2. Intensive and high-quality mixing. "Stupidly knead" (c)
3. Long approach of the dough in the warmth. "We warm with our love."
4.0-1 gentle pounding. We take care and do not disturb.
5. Good baked goods. Preferably at a higher temperature in the beginning.
6. Maybe I missed something

And how will you achieve all this ...
Do everything consciously, and you will succeed!
LaraN
Quote: IriKa

Hello! I have been reading your forum for a long time, a month and a half ago the bread maker appeared, and now I have registered.
I apologize in advance if this has already been said somewhere (I did not find it), but I just can't figure out how to mix rye bread. Many people turn on the Pizza mode first, and then the Rye mode. But after all, in the Rye mode, the oven first heats up for 45-60 minutes, and during this time the dough will rise safely, isn't it? Or, after kneading on Pizza, you need to pull out the spatula so that in the Rye mode there is only rise and baking, without kneading? Help, I broke my whole head!
Yes, I forgot - Panasonic oven 255.
IriKa, I have already said here that now I always use two programs for baking rye. I do not know all the theoretical subtleties of the process of kneading and raising the dough, but first I use a long kneading in the Pelmeni mode (20 minutes). I do not use the Pizza mode, as there are 2 mixes of 15 minutes each, and the program lasts 45 minutes. Then I turn on the Rye program, I do not take out the stirrer. Nothing terrible happens in 1 hour (equalization of temperature), the dough is just starting to come up a little, the kneading lasts only 9 - 10 minutes, and another 1 hour and 20 minutes is fine. Everything works out.
Khoma
Quote: LaraN

IriKa, I have already said here that now I always use two programs for baking rye. I do not know all the theoretical subtleties of the process of kneading and raising the dough, but first I use a long kneading in the Pelmeni mode (20 minutes). I do not use the Pizza mode, as there are 2 mixes of 15 minutes each, and the program lasts 45 minutes. Then I turn on the Rye program, I do not take out the stirrer. Nothing terrible happens in 1 hour (equalization of temperature), the dough is just starting to come up a little, the kneading lasts only 9 - 10 minutes, and another 1 hour and 20 minutes is fine. Everything works out.
I use a similar sequence of modes - it turns out
IriKa
Thank you!
Calmed down ...And I, seeing that the dough is rising - and quite so decently rising for myself - undertook to stir it by hand ... A circle of "crazy hands". The result, however, pleased (well, of course! So much effort was expended!) Next time I try not to toil with such nonsense, let the stove work itself.
Sabrina
Beautiful bread !!!
And tell me what it is, Extra - P sourdough and whether it is possible to replace it with anything. We do not have such a place where I have not asked.
LaraN
Quote: Sabrina

And tell me what it is, Extra - P sourdough and whether it is possible to replace it with anything. We do not have such a place where I have not asked.

Sabrina, extra-r is a ready-made starter culture consisting of malt, acidity regulator, etc., see here 🔗
Of course, you can safely do without it, it gives sourness to the finished bread (for an amateur). If you like this sourness, then add 1 tsp. apple cider vinegar or lemon juice.

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