Rye-wheat bread "Westphalian Passion"

I want to report on the impressions of my grandson (6 years old) about this bread. Yesterday he was taken from Bryansk to Tula. Drive by car for 5 hours. Naturally, on the road, I gave me something to eat. I called from Kaluga (half way): "Granny, I've already eaten this delicious bread. When you arrive for my birthday, bring more such bread, okay?"
Not a cookie, not a cake, but BREAD!
Ritusya, I never tire of saying thank you, thank you, thank you !!!
Happy Old New Year everyone!

"Granny, I've already eaten this delicious bread. When you arrive for my birthday, bring more such bread, okay?"
Not a cookie, not a cake, but BREAD!

Galya, I read it and already ... I almost cry, in short.
Granddaughter! Sweet! Checkmark, to his health!
It's so good when kids eat with appetite, right?
Thank you Checkmark for your words!
This is praise, so praise!

[Ritochka]

Ritochka, the day before yesterday, apparently something was good in the air, both breads turned out to be "crazy" This despite the fact that there were such songs (this is me in the floor of my voice, so as not to wake up my husband, swore at the lack of light) and dances with tambourines due to twitching of the light ... So yesterday one of the guests arrived, but there was no light again, they gave it at night at 2:20, but they brought a generator car into the village and we now live on it in the whole village, so I won't bake anything for now, although I have to, because I took everything I baked. , and there half was on the table, and half was divided into "souvenirs"

[loves]

I bought flour, went back to 3 pages and re-read that you advised it, girls!

half was divided into "souvenirs"

That's for sure! People loves our homemade bread. Here ...
You live on Mcooker, ru and it seems as if everyone around has HP and bakes bread at home! ..
In fact, most people do not have, did not buy, do not bake, do not intend to, were not, were not involved
When I say that I bake myself, they are surprised; when I treat them, they are happy!
And there are those that bought and ... pushed into the corner! didn't make friends, didn't like the first two loaves, or they had no time ...
So, for some time now, FASHION has gone from me to "give" Bread instead of cake, sweets, souvenirs!
To a children's district doctor, a veterinarian to a friend (often helps out), a colleague (sometimes replaces), just relatives and friends. They choose Bread as a gift!!! When I realized this, I was dumbfounded !!!
-Ritochka, you'd be better off than spending YOUR bread for me on candy!... ( The curtain)...

So, for some time now FASHION has gone from me to "give" bread instead of cake, sweets, souvenirs!

I like this fashion.
And I also noticed that there is one recipe, but the bread is slightly different for different people.
How I love to surprise people when I bring (instead of sweets) or treat them with my bread.

So my mother now visits the same guests and gives her bread, True, she does not bake rye

[gift]

Here, see, girls, we are all such!)
Luda, and white Bread is almost even more festive (it can be rich and sweet, quite straight gift!)
I can imagine HOW your mother is proud of her bread and such a daughter!

I also noticed that there is one recipe, but the bread is slightly different for different people

Exactly, Sveta, I noticed it. Even with a change of flour, he other!. And considering different regions, climate, our pens, the bread will still be different!)

[P.S. At my request, the chef made a paragraph about increasing the amount of yeast by 1/4 tsp in the first Post. in case of baking on the Rye setting]

Girls, put now on the Rye Mode with Packmaya yeast 1 + 1/4 spoon.
There is no time to follow, I run away. I will show the result later.
P.S. At my request, the chef made a paragraph about increasing the amount of yeast by 1/4 tsp in the first Post. in case of baking on the Rye setting
We read carefully!)
Hello everyone!



Here's today's bread.


What I want to note: today I had no opportunity to follow at all, but Khlebushka wanted to. And she risked completely leaving the HP itself to bake.
... And the result both pleased and upset at the same time.
I am glad that the bread was baked by itself and it is delicious (I pinched off a piece).
Upset that there was clearly not enough moisture, despite 350 ml of serum!
It can be seen in the photo that Khlebushek is not very well mixed. Kneading walked a little bit.
(And all because my flour is different ...)
And plus to everything, I didn’t help collect flour with a spatula, iron the dough. I would add water if I was at home.
Yeast there is 1 + 1/4.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Urrah! Rita, with a medal !! I was sure from the very beginning that your recipe will win !!!!

[Ritochka]

Ritochka! Hurray-ah! Congratulations!

[mamusi]

mamusi, Rita, congratulations from the bottom of my heart 🥳

RITUL, GOOD MAN !!!! PASSION now with a medal !!!!

[Ritochka]

Ritochka, with a medal!

Congratulations on a well-deserved victory

Chef, thanks!
Suddenly...
Thanks for the Reward!
I am very pleased.)

[mamusi]

mamusi, Rita, congratulations on a well-deserved medal! I took it to the bookmarks, but I promised myself that until we eat all the New Year's bread from the freezer, I won't bake anything new. And my word is: I want to give, I want to take, because this week I will bake.

Dear ones, thank you all for the congratulations!
Thank you all from the bottom of my heart!
And I'm glad to try!

[Ritochka]

Ritochka, with a medal!

Ritus, I was sure that this recipe is the best! I'm very happy for you!

I took bread to my grandson to the DR. He did not live to see the birthday table. But because it tastes good ...

[mamusi]

mamusi, Rita, congratulations on the medal!
I looked at this bread, but I haven't baked it yet. And today I was just looking on the forum for some new bread of rye-wheat performance, but I forgot about yours. Here I will note in the topic so as not to forget anymore

[Tatyana]

Tatyana, thanks for the congratulations, try to bake our Bread!)

I'm very happy for you!

Check mark, and who asked him to lay out? Do you remember? You asked!)))

We all gave birth to this bread here. Therefore, the Medal is kind of common!)

so as not to forget

Nelya, try it, it is unforgettable! So heavy and gentle at the same time.
That doesn’t combine! Well ... for me so!

Thank you, my dears for your support and congratulations!))))

We will soon have a large gathering of guests, so I will have to bake some rye breads for distribution. Here I will be our passionate knead in panasik, bake in a cartoon with a Coveyer

[hooks from the mixer]

Here I will be our passionate knead in Panasika,

Lud, you need two multi. To bake in parallel.
You can also take mine

Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02) (mamusi)

I generally hooks from the mixer I knead for 3-5 minutes and bake in the Mult. Conveniently!
Well that's it ... For a change!

Ritochka, I need as much rye as possible, and I'm passionate about 50g wheat and 350g rye

Clear. Then, of course, Luda. Rye!!!

I am passionate and do it for 50g wheat and 350g rye

I did that too, Luda, but then I switched to 80 g. It's better for me.

Hello. Thank you for the wonderful bread. Now one of my favorites. So I wanted delicious rye bread and here it is. I will try to insert a photo, what I managed to take away for a while. I don't understand, I'll go figure it out.




Here's what happened. I will only add that I baked in a Redmond bread maker, there is some kind of incomprehensible Rye mode, so I kneaded in Kneading, then for an hour on Yogurt, then I turn off Yogurt and wait for the bun to arrange baking on Biscuit. Something like that. Thank you very much.

Here's what happened.

Thank you for the photo and report!)
And to your health!

It has already become a habit for me to bake passionate bread in a cartoon. Yesterday I accidentally poured wheat c. h. flour, it turned out 115g, it was too lazy to pour it back, poured rye to 400g and baked it like that.Kneading first on dumplings in Panasik, for proofing on yogurt for 1 hour 20 minutes in a mult and baking in the same place for 2 hours. Minus one, the roof is not crusty at all, it is damp.But yesterday, or rather tonight, at about 3x, an idea occurred to me and I put the bread on the grate in our brick oven, and by the morning the top was perfectly dry

True, the rye taste is not enough for me, it turned out too much wheat

[your baking technology]

True, the rye taste is not enough for me, it turned out too much wheat

Luda! But the fact itself is interesting. I tried it, you will know!
And thanks for your baking technology

in the cartoon and baking in the same place 2 hours

Luda, do you have Redik 1 toon?
I wonder what kind of t * there is on Bakery.
It's just that if I bake in Filka, I can put 130 on Cupcake myself.

Ritochka, I have a Redik-01, here's what they write about the baking mode:

Baking (also gradually raises the temperature for 15 minutes, then heats up). On ten (not in the bowl, but under the bowl) 158-160. I could not measure in the bowl yet, because it is usually occupied there

I just measure the temperature in the bread, in order to catch up with the temperature to 98 degrees, it took me almost 2 hours.

to catch up with the temperature to 98 degrees, it took me almost 2 hours.

Wow, Lyud, I didn't know so many useful things.
And no thermometer, I'm greedy to buy everything!
How to "correlate" the temperature

tené (not in the bowl, but under the bowl) 158-160

With the temperature on the screen and in the bowl?
I'll try to bake just at 130 ...
Or I'll get Radisochka 02 and screw it up. It has Baking by default.
And the time? She bakes "indelicately". It can burn out in two hours. I feel I need a thermometer too ...

I don't have a temperature on the screen, like in Redica-02 by default, what is sewn up and that's it, no settings I don't even know how to live without a thermometer, now the meat is smoked, how to determine readiness if the temperature inside a piece of bacon is +88 +90 means ready

now the meat is smoked, how to determine readiness

No, Lud, we don't cook smoked meat, we don't cook sous vids either. We have either grilled baked or stewed. All. There are no problems with defining t inside a piece.
So because of the bread, buying, it seems, is not ...
I don't know whether or not I should. The question has never been raised so acutely.

[Ritochka]

Ritochka, so maybe it is not necessary at all, we have the first thermometer as a gift when buying a moonshine still

a gift when buying a moonshine still

About tse DILO !!!

Hello Margarita. I really want to bake such bread too. But I understood her a little with the program, put rye bread on, then turn it off after 10 minutes, and then what program to put on, I also have a 2051 oven. Thank you

put out rye bread

No. I do this: or bake completely on the Rye mode. And I don't touch anything.
(Read there - added: increase the amount of yeast) The option is described in detail.
Or Knead on Pizza for 10 min. Disconnect and leave to come. It will take from an hour to an hour and a half. We must peep in an hour. The dough should increase 1.5 times.
Then turn on Baking (separately) 55 minutes
Good luck with Bread.
There in the recipe I have all the details.

Thank you so much

[Ritochka]

Ritochka, baked for a visit tonight, kneaded on pizza in Panasik, raised 1h50min on yogurt in a multi, then 2 hours in a multi on baking and in a brick oven until morning to form a crisp

whey + honey water - a full measuring cup from Panasik
rye flour + 3 tbsp. l. red malt = 370g
wheat flour 1c. 30gr
salt 1 tsp l.
dry yeast 1.5 h. l.
sunflower oil with the smell of 2 tbsp. l.
coriander and cumin together 1 tbsp. l.

Here's my bread turned out. I only baked rye bread for the second time. On automatic rye mode. At the end of the kneading, I took out a spatula and flattened the dough with wet hands. And then for the first time I was afraid to touch the dough, and it turned out to be some kind of hunchback

[Nina]

Nina, great bread turned out! Congratulations on your initiative!

Today I baked our passionate bread, although there was no malt in the city, but it turned out well without it. Kneaded in HP on the test 5-7min. I threw it into a cartoon, climb on yogurt, almost 2 times. Baking in a multi 1h40min, for the last 30min I put an airfryer lid, so the roof came out, though flat, but crispy

My roof becomes the bottom, and we get this kind of beauty

Cut tomorrow when it gets cold

[Ritochkin]

Hello everyone
I prepared bread according to the recommendations of the girls from the topic:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=528444.0
The first bread turned out not without "passions" Pekla on his "Rye" (5 hours), on the machine. I ran home when the baking had already begun. Everything would be fine, only the dough looked like a puree soup. You can't always guess with flour, it is different
* In the subject I found only one mention of a small correction of the "kolobok":

And after adding one spoonful of flour on the top photo (since the flour is different - the bun seemed thinner)

I will be the second
The bread turned out "according to the content" -
fragrant. "In form" - photography was not supposed. But I still "grabbed" a piece of the crumb and crust:

I made a take today Ritochkin
"Passionate" On the same program, but under supervision AND with the adjustment of flour and liquid.
(* To the norm of the recipe: + 20g c / h; + 60g rye flour; + 0.5 tsp. Salt. Whey + water - 340g (i.e. -20g))



Very tasty bread turned out
Thank you Rita per recipe ladnomarina, Marinochka, Mandraik Lyudmila, Buttercup, for recommendations and friendly support

[Marysya27]

Marysya27, good bread turned out, the holes are glossy and uniform!

Very tasty bread turned out
Thanks to Rita for the recipe ladnomarina, Marinochka, Mandraik Lyudmila, Buttercup, for the recommendations and friendly support

Maryya, hello!
Thank you for your feedback and photos.
It is true that flour is strongly influenced by its quality and moisture content.
If necessary, I changed my usual Tverskaya to Ryazanochka ... and immediately Khlebushek was different.
(And not only this one ....)))
Ryazanochka is not worse, but simply different.
Then she returned to her beloved Makfa and to Tverskaya. All my favorite breads have returned to their usual look and taste.
This proves once again that all recipes must be "adjusted" to suit your conditions.
Now I often bake this "Passionate".
On the machine on Rzhanom.
I will try to take a picture of a bun ...

[mamusi, Ritochka]

I will try to take a picture of a bun ...

mamusi, Ritochka, You are such a caring, clever hostess, and in the subject of the recipe, too, that you have already photographed, on page 4. So there is a landmark

This proves once again that all recipes must be "adjusted" to suit your conditions.

GOLD WORDS!!! Exactly

I baked it tonight, spent the whole night in a brick oven, brought it to a crisp. Strictly according to the recipe, which is very rare with me

Again I baked our favorite bread, took 300 g of rye and 100 g of this mixture

According to its composition, it contains rye flour, wheat flour. pp., 1 grade and whole grain, wheat bran, fermented rye malt. But how much is not clear. I tried to bake just bread, somehow I didn't like it, now I shove a little everywhere into the bread.
As usual, I kneaded the bread in panasik, spread it on yoghurt and baked it on baked goods in redmond rmc-01 mulch, put it in a heated oven to ripen overnight. Here's a pretty one turned out

Baked again

Lyudochka, it's so nice!
Thank you for the pictures, handsome, round!))))

such a mixture

I have not seen this here. I'll try to compose something like that myself.

distance on yoghurt

Lyuda, how long have you defended?

for the night I put it in a heated stove to ripen.

How can I simulate this ... with Multi?
What do you think? On Heating? For yogurt?

Lyuda, how long have you defended?

Ritochka, just not warmed up, it's about 70 degrees, you just pasteurize the yeast and it will die. Proofing on yoghurt, there is a temperature that would develop yoghurt starters, for yeast the same is very good. But my time is different, sometimes it is 40 minutes, but yesterday it was almost 2 hours, apparently the dough was initially cold or something else ... I look at the rise, how it has increased almost 2 times, so I put the "baking" at 1h30min.