Katrinka
I really want to cook according to this recipe.
Answer please.
kirvani
Quote: Katrinka

I really want to cook according to this recipe.
Answer please.
See here 🔗
echeva
Yana, I have whole-ground rye flour ... is it not sown? and peeled is what? I can't figure it out ...
Yana
Zhenya, wholemeal flour is rye flour flour. It will not work for this bread. Peeled will also not work.
Chanterelle
Girls, I adore Narochansky bread! But, honestly, the word - the taste of a store-bought bread is not the same .... I would like to try to make it myself!
BUT!!! I do not have a bread maker ... before that I baked bread in a slow cooker, according to the recipe from the attached book. I want to try this bread in a cartoon. Can someone help me figure out if it is necessary to proof the dough and how long it takes? then stir it and again stir? and again how much? Are there any other additional body movements needed? How much to bake?

I will be VERY grateful to you !!!
Admin
Quote: Chanterelle

Girls, I adore Narochansky bread! But, honestly, the word - the taste of a store-bought bread is not the same .... I would like to try to make it myself!
BUT!!! I don't have a bread maker ... before that I baked bread in a slow cooker, according to the recipe from the attached book. I want to try this bread in a cartoon. Can someone help me figure out if the dough needs to be defrosted and how long? then stir it and again stir? and again how much? Are there any other additional body movements needed? How much to bake?

I will be VERY grateful to you !!!

Everything is the same as in the oven or x / stove
What is your multicooker model? Go to the section of your model of a multicooker and the girls will help you decide on the modes of proofing and baking bread.
Chanterelle
Quote: Admin

Everything is the same as in the oven or x / stove
What is your multicooker model? Go to the section of your multicooker model and the girls will help you decide on the modes of proofing and baking bread.

Yes, I would be happy, but for some reason my model is not popular at all ... I have a Redmond 4500, so there is no one to ask ...
zina
Quote: Yana

Of course, real bread "Narochansky" is baked in the oven on cabbage and oak leaves. And its preparation, starting from sourdough to baking, takes about a day. The dough is supplemented with "live" sourdough and yeast, fresh mashed potatoes. 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.
thanks for the recipe, the bread is good,
please tell me what role do potato flakes play?
Admin
Quote: zina

thanks for the recipe, the bread is good,
please tell me what role do potato flakes play?

Reading here: Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0
zina
Quote: Admin

Reading here: Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0
thanks for the answer, now everything is clear
Chanterelle
Does the dough need to be proofed? bend over? after that still defy? How much to bake on one side and how much on the other?
p.s. I'm a complete layman in this! : sorry: If it's not difficult, somebody, please, write in more detail, because I want to cook in a cartoon (I don't have HP). I would be very, very grateful !!!!
Admin

Refer to this question in the Multicooker section (column on the left, above the New recipes, green line of the Multicooker), look at baking bread, talk to the authors how they do it, everyone has their own approach to baking in a multicooker
Raven
Why shouldn't you brew the malt in this recipe?
Raven
If there is no seeded flour, at least something will work out on the peeled flour?
Admin
Quote: Raven

If there is no seeded flour, at least something will work out on the peeled flour?

Because the author of the recipe decided so, and therefore does not brew malt.
It is possible on the peeled one.
Just watch the consistency of the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
Klepa +++
I would like to share my experiments with Narochansky. I want to note that this is my favorite bread since childhood. And I remember well what its taste was before they began to wrap it in cellophane. When choosing a bread machine, the priority was the presence of a program for rye bread (I chose Panasonic 2512). The second bread that I baked was "Narochansky" according to the recipe from this forum with the amendments peeped here:
- instead of water - a decoction of potatoes;
-fresh yeast;
-natural mashed potatoes, not dry;
- additionally 1 tbsp. l. Sahara.
The bread turned out to be excellent, but it was like "Narochanskiy", but something was missing for me (and the ground cumin was bitter for me, it tasted too much). I looked at the composition of the Narochansky bread on the package:
seeded rye flour;
wheat flour of the 1st grade;
dry rye malt;
dry mashed potatoes;
sugar;
salt;
dark rye malt concentrate (fermented rye malt, unfermented rye malt, brewing barley malt, rye, water);
caraway;
pressed yeast;
water.

Next time I baked bread with this composition:

10 g pressed yeast;

230 g seeded rye flour;

220 g wheat flour 1 s;

1 and 1/2 tsp salt;

1/2 tbsp. l. dry starter culture "Extra-R";

2 tbsp. l. fermented rye malt (dry, not brewed);

1 tbsp. l. unfermented brewed barley malt (there was only grain malt on sale, I had to pass it through a coffee grinder);

50 g mashed potatoes (about 1/2 of an average potato size);

1 and 1/2 st. l. cumin (seeds, not ground) (pour boiling water over, let stand and pour into the dough right with this water);

2 tbsp. l. vegetable oil;

2 tbsp. l. Sahara;

330 ml. water (this is taking into account the water that was poured with caraway seeds, malt, yeast) (and again, I used a decoction from potatoes).

The bread tasted exactly like in childhood, my sister only smelled it and said: "Exactly" Narochansky ".
The only thing, to be honest, is that my roof has sagged (...
Since I measured with the wrong glass, which I usually did (as a result, I poured much less flour than according to the recipe) and I had to add flour to the bun, but I missed the time, the kneading ended, the rise began, and I did not have to put again at the beginning of the program time, so I did not add enough flour. But at the same time, the bread all the same rose and turned out to be quite airy, and the crust did not come off at all ... In general, I did not buy a bread maker for nothing

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