Philips 9040. Bread "Narochansky"

Philips 9040. Bread "Narochansky"

Category: Yeast bread

Ingredients
Rye flour sown	230 g
Wheat flour, premium	220 g
Water	330 ml
Salt	1 1/2 tsp
Vegetable oil	2 tbsp. l.
Dry yeast	1 1/2 tsp
Dry leaven	1/2 tbsp. l.
Malt	30 g (3 tbsp. L.)
Potato flakes	15 g
Ground cumin	1 tbsp. l.
Cumin (seeds)	1 tsp

Cooking method

• Place all the products according to the instructions in a cotton bucket, after placing a spatula for kneading rye bread.
• Please note that the rye flour for this bread is taken from the SEED.
• 

Time for preparing:

3 hours 30 minutes

Note

Old Belarusian recipes were used in Narochansky bread.

Yana, tell me, do you need to brew malt?
No sugar in the recipe?
And another question, and potato flakes were weighed on the scales, or how many spoons are they?
There are many questions at once, because I often bake rye bread, I want to have delicious recipes. Looks delicious in the photo

[LaraN]

Yana, tell me, do you need to brew malt?
No sugar in the recipe?
And another question, and potato flakes were weighed on the scales, or how many spoons are they?

LaraN , you do not need to brew malt. This bread is baked without sugar.
Potato flakes in spoons approximately - 1 tbsp. l. = 4 g, that is, only about 4 tbsp. l. I used Maggi's mashed potato flakes.
The dough for bread kneads well, you do not need to stand over it and scrape flour off the walls. I tried to "adjust" the ingredients and proportions so that the rye loaf could be baked quickly and without problems. Well, so that the appearance of the bread according to the old recipe was "on a level".

The peculiarity of this bread is that it is baked on sown rye + wheat flour. I tried to replace seeded with peeled. I didn't like the result. The bread is rough and tough. Therefore, bake bread "Narochansky" only on seeded rye flour. And yet, do not put potato flakes more than 15 g, because the "roof" of the loaf will crack.

As promised, I am reporting. The bread is 100 points!
Nice, smooth, shiny crisp, uniform nice crumb. As in the photo, one to one. This is my best rye bread that I have baked. I would even venture to offer it to my father, who says that my brown bread never looks like a store one (raw, unbaked, ugly).
Definitely a favorite bread, I advise everyone to try baking.

bread "and bake for 3 hours 30 minutes.

Yana, good afternoon! You have excellent bread! But could you clarify your program x / n in more detail in time. I have LG, I would like to adapt to my bread maker. And I didn't quite understand: 3 hours 30 minutes. bake. You probably meant the 3h process itself. 30 minutes. And baking is usually 50-60 minutes?

[baked]

bread "and bake for 3 hours 30 minutes.

Yana, good afternoon! You have excellent bread! But could you clarify your program x / n in more detail in time. I have LG, I would like to adapt to my bread maker. And I didn't quite understand: 3 hours 30 minutes. bake. You probably meant the 3h process itself. 30 minutes. And baking is usually 50-60 minutes?

I'm responsible for Yana.

The whole program is 3.30 minutes. Well, we cannot constantly repeat all the cycles that are included in the program. It is enough to indicate the baking mode (program) and the baking time (the entire program from start to finish).
If bread baked in a bread maker, then from the laying of products to the final result - finished bread.

[ardwolf]

I have LG, I would like to adapt to my bread maker. And I didn't quite understand: 3 hours 30 minutes. bake. You probably meant the 3h process itself. 30 minutes. And baking is usually 50-60 minutes?

ardwolf, in Panasonic 255 3h 30 min - Rye program. There is no such program in the LV. Read this topic
Rye in a bread maker, if there is no such function
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1038.0

[ardwolf]

bread "and bake for 3 hours 30 minutes.

Yana, good afternoon! You have excellent bread! But could you clarify your program x / n in more detail in time. I have LG, I would like to adapt to my bread maker. And I didn't quite understand: 3 hours 30 minutes. bake. You probably meant the 3h process itself. 30 minutes. And baking is usually 50-60 minutes?

ardwolf , I specify the program "Rye Bread" by time in my x / n:
Leveling t-ry - 45-60 min
Kneading - about 10 minutes
Ascent - 1 hour 20 minutes - 1 hour 35 minutes
Baking - 1 hour
Total - 3 hours 30 minutes

I will soon eat this bread, and when I return from vacation I will definitely buy a bakery.
According to the photo, Narochansky bread does not pull - an ordinary brick. Narochansky - the crust is well fried, and the taste, as I recall, is already drooling.
As far as I know from the composition, it is completely different.
When I bring a piece of paper, then I will publish its composition

[- Then we remembered, - Svetlana Ivanovna continues, - that our grandmothers added potatoes to bread. We mixed it all with rye malt, molasses, caraway seeds and ... Narochansky came out]

According to the photo, Narochansky bread does not pull - an ordinary brick. Narochansky - the crust is well fried ...
As far as I know from the composition, it is completely different.
When I bring a piece of paper, then I will publish its composition

And here I read an interview with the creators of this bread and it turns out that Yana's recipe is very close in composition to the original, I quote: “Twenty years ago they baked“ brick ”,“ Darnitsky ”for 14 kopecks and“ Ukrainian ”bread for 16. Second the capital's bakery also supplied the shops with a special one - "Minskiy": from rye seeded, the lightest, flour, sprinkled with caraway seeds - for 18 kopecks.
- Delicious, but in a day it was already stale, crumbled, - Svetlana Zagnetova does not hide past mistakes. - In those years, we tried to bake the custard "Rizhsky", but it didn’t come out at all - scanty, with cracks, perhaps it didn’t get stale as quickly as the others.
- Then we remembered, - Svetlana Ivanovna continues, - that our grandmothers added potatoes to bread. We mixed it all with rye malt, molasses, caraway seeds and ... Narochansky came out.
Full interview here 🔗

And according to the photo from here 🔗 - very much like Yana's bread! Well, the color of the crust in the bread maker can be chosen at will. Not everyone loves very fried.

Nice appetizing photo, hunt to eat... When my father's brother came to us, he brought us Narochansky bread, but the crust there was so black and tasty and the very inside of the bread was also dark, but how delicious it was. I still remember the taste. All the same, I will bring the compositions of these loaves and start or begin to conjure everything.
By the way, in the store I somehow bought Minsk bread, it seems, well, there, like, the taste was close to Narochansky. In short, I don’t remember what it was called Narochanskiy, but the taste does not reach Narochanskiy.

By the way, a bunch of loaves 🔗

Yes, how much room for experimentation. And the color and crust might not match, since the recipe of the bakery contains 1st grade flour. and we take the highest. And bread is baked in hearth ovens, it’s like a stone, and even with steam, which we can’t reproduce in the oven. If only in the oven.

Of course, real "Narochanskiy" bread is baked in the oven on cabbage and oak leaves. And its preparation, starting from sourdough to baking, takes about a day. "Live" leaven and yeast, fresh mashed potatoes are added to the dough. But at home, repeating this process is difficult. I just adapted the recipe for "Narochanskiy" bread to the bread maker so that it could be baked without hassle.

Yana, can you replace the potato flakes with mashed potatoes or boiled potatoes? Then how much? (15 g of potatoes is probably a tablespoon - isn't it not enough?)

[kava]

kava, potato flakes can be replaced with cards. mashed potatoes. You need to take 50 g of puree. But with mashed potatoes I did not really like it, because bread quickly spoils with it. With cereals, the bread turns out fluffy and lasts longer.

But with mashed potatoes I did not really like it, because bread quickly spoils with it. With cereals, the bread turns out fluffy and lasts longer.

I absolutely disagree with you.Bread with boiled potatoes (not leftovers from the table, but specially boiled for this) is very lush, tasty and perfectly stored.

See my recipes for bread on potatoes, I baked a lot of them and continue to bake.
Now I have a loaf of boiled potatoes, we eat up the leftovers, baked a few days ago, dries up, of course, but does not deteriorate.

Well, if only they baked with black potatoes ...

Today I was tempted by the recipe given in this thread. As always, I could not resist self-will:
- firstly, I replaced the water with potato broth,
- secondly, instead of cereals, I added 50 g of mashed boiled potatoes,
- thirdly, dry yeast was replaced with fresh (11g),
- in the fourth, added 3 full tablespoons of rye-kefir sourdough and 2 tsp. gluten free,
- fifthly, she put 1 tbsp. l. brown sugar.

As a result of the changes, it was necessary to add flour during the kneading process (50-70 g)
The whole process looked like this:


in the process of mixing


after the first proofing

P.S. I did not take out the spatula after kneading. I don't have a rye mode, so I used the "Rustic bread" mode for 3 hours. 30 minutes.


this is what the bread looked like in the middle


and at the end of the proofing just before baking


and here is the result While it is cooling down. Slightly uneven roof, but in general the bread has not subsided and looks pretty decent

[Yanochka]

Of course, real "Narochanskiy" bread is baked in the oven on cabbage and oak leaves. And its preparation, starting from sourdough to baking, takes about a day. "Live" leaven and yeast, fresh mashed potatoes are added to the dough. But at home, repeating this process is difficult. I just adapted the recipe for "Narochanskiy" bread to the bread maker so that it could be baked without hassle.

Yanochka, thanks for adapting the recipe for x / n. It's great that even "teapots" like me can bake such bread with ease and without a headache.

[Yana]

Yana! After all the New Year's celebrations, we wanted borscht with black bread. I chose your recipe and was not mistaken - the bread turned out to be very tasty, baked well. (y) Only I didn't have potato flakes and replaced them with boiled potatoes. This is probably why I had to add a little flour - the bun was a little thin. Such a fragrant and beautiful bread turned out. Thanks a lot for the recipe!

Please do not throw your slippers, but can you add starch in the same weight-volume instead of potato flakes?

Of course, real "Narochanskiy" bread is baked in the oven on cabbage and oak leaves.

And if this bread is baked on rye sourdough? Can?

I'm not the author of the topic, but I will answer - of course you can. And get closer to the original. It was previously baked with sourdough. And the taste will be completely different.

I'm not the author of the topic, but I will answer - of course you can. And get closer to the original. It was previously baked with sourdough. And the taste will be completely different.

Will the taste be better or shouldn't you spoil the recipe?

I baked Narochanskiy using mashed potatoes and MK leaven - beyond praise, so don't worry, you won't ruin anything!

I baked Narochanskiy using mashed potatoes and MK leaven - beyond praise, so don't worry, you won't ruin anything!

I'll try. Thank you. : flowers: What is MK?

Lactic acid starter culture https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3394.0

Yana, good evening! I wanted such a delicious bread. I read the recipe and there was a question about malt. 3 tbsp. spoons is not a lot? Doesn't it taste like malt? Or if you don't brew it, that's fine.

I read the recipe and there was a question about malt. 3 tbsp. spoons is not a lot? Doesn't it taste like malt? Or if you don't brew it, that's fine.

I'll write my impressions: the taste of malt was not felt, the bread turned out to be very beautiful and tasty

I baked this bread yesterday.
Baked in French mode.
HP kneaded the dough och. easily, with an ordinary spatula.
I liked the result. Everything was baked, rose.
As I understand it, the crumb of this bread is denser than that of wheat?
The taste is interesting, completely savory, with sourness.
It brings back something familiar, forgotten, from Soviet times ...

I baked this bread yesterday.

Yeast or leaven?

[DonnaRosa]

DonnaRosa , I'm not picking up yet ...
Made strictly according to the recipe Yana.

The peculiarity of this bread is that it is baked on sown rye + wheat flour. I tried to replace seeded with peeled. I didn't like the result. The bread is rough and tough. Therefore, bake bread "Narochansky" only on seeded rye flour.

What does seeded flour mean? Sift the rye yourself?
Every time I sift any flour, before laying.
I am going to bake this bread, but I want to replace the yeast with sourdough.

[rye flour variety]

Seeded flour is like this rye flour variety
Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html

[Admin]

If the recipe includes rye flour, I add the rye flour that I have. I don't even know () what kind of rye I have. The good news is that it exists at all.
Next time I buy, I will ask the seller. A shop at a flour mill, they should know such subtleties.
In the meantime, I'll follow the link Admin.

Now my bread is being baked, almost propping up the lid!
The malt really brewed. Well, except for saf-levure, I don't have yeast, the other smaller ones are over, and I didn't dare to pour balls of this size just like that. She spread them in lukewarm water, added a bit of flour-check-alive, then at least? And then they somehow timidly began to blow bubbles. I set the dough mode, my hostess mixed the bun, I turned it off. Gave it to distance for about 1.5 hours, then turned on the baking. Baking - 1 hour. Finishes the oven-high, fried nicely. What's inside, I'll tell you how to cool down. Maybe I'll take a photo))))))

Bread is incomparable, probably already our constant in the family. Sugar lodge almost 2 tbsp. I brew spoons and malt. Cumin and coriander are a must. A kind of slightly sweetish turns out, well, just super. My husband never eats rye in general, but this one just wins. I don't have time to take a photo.

Girls, but how to make sourdough, otherwise in our city they don't sell such goods or am I looking badly? I read a lot about them, but I didn't understand which recipe to use for this recipe and in what proportion!

[nadin_85]

nadin_85 , live starter cultures are not sold in stores.
Read about leaven HERE.

I liked it very much, delicious bread, it will take root with me ...
Instead of cereals, he threw a spoonful of mashed potatoes and water, replaced with a broth of this puree. There was no ground cumin, so I threw more grains.
Flour, rye, seeded, from Ukraine, is in a Russian store.
Basic mode of white bread, no leveling, 3 hours 20 minutes.

I know that they don't sell live ones in stores. I mean that we don't have a dry Extra "R", but about live ones, I’m talking, I read, but I don’t know which one and how much to put in this recipe!

I just don’t know what and how much to put in this recipe!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

I had a recipe for this bread for a long time, then I decided to bake it, try it. I think that this is probably one of my most successful rye ... I do not belong to fans of rye pastries, unlike my mother and sister, but on my last visit to them they gave me to try exactly SUCH rye, though purchased, with the wish of baking something like that, and I almost immediately found exactly what I needed ... I didn't get it as lush as in the photo ... but porous, plump with a subtle sourness and VERY tasty ... For LG owners I share the baking process ... I put the "Dough" program on the 1st batch (6 minutes), it ends, I reset the program, again for kneading (total 12 minutes of kneading). I turn off the stove for 1.5-2 hours ... I periodically observe the rise. I grease it with kefir, diluted with milk, sprinkle with caraway seeds (but it all tastes, you can do without it) before baking, well, then I turn on the "KEKS" mode (baking for 60 minutes). In our program "French" you can also use the beginning of the kneading (20 minutes warm-up, 13 minutes kneading). After the first batch, turn off the stove, and then everything follows the scheme described above ... Next time I will try this ...

Here she promised to upload pictures - here he is - Narochansky! Super bread !!!

Yana, what if we make it without leaven? I'm just a completely newbie, and I haven't figured out the leaven properly yet.
And the bread of such hotzza

Yana, what if we make it without leaven? I'm just a completely newbie, and I haven't figured out the leaven properly yet.
And the bread of such hotzza

The recipe is such that you can do without dry sourdough. You can add 1 tsp instead. vinegar to add sourness to wheat-rye bread.

Track the balance of flour / liquid, kolobok.

The recipe is such that you can do without dry sourdough. You can add 1 tsp instead. vinegar to add sourness to wheat-rye bread.

Track the balance of flour / liquid, kolobok.

Hurrah !!! I will work out the recipe !!!

I took this recipe as a basis, but made some changes: in the absence of seeded flour, I take peeled flour, bake on onion sourdough (this is my favorite) + 3 grams of pressed yeast, add a teaspoon of honey, sometimes I replace potato flakes with crushed potatoes and do not put cumin (I I like coriander more, but my environment does not like either one or the other). This rye has become a favorite. The crust is thin and crispy, and the crumb is porous and not sticky

Excellent bread!
The only thing I can’t understand is why it is written that the recipe for Philips 9040 ??!
The photo shows that it was baked in Panasonic (a Phillips loaf of a different shape - lower and longer), it says "put a spatula for rye bread" (and only Panasonic has this, Phillips generally has two stirrers, but the blades are ordinary), the mode is described " rye "in Panasonic (in the comments).

sorry for the naive question, but where in Minsk to buy:
- Dry sourdough 1/2 tbsp. l.
- Malt 30 g (3 tbsp. L.)

at Komarovka they sell fermented malt of two types - will it fit? which one to take?