Rye-wheat bread "Westphalian Passion"

Ritulya and I with a report, only I apologize without a photo, but I looked at Yuljashin, well, just one to one. Such a good bread turned out, baked like Yulechka, first on a yeast mode, then baking for an hour. I waited for it to cool down, cut it off warm, the crust crunches, sweetish, smeared salted fish with butter on top, mmm, just fly away with seagull. Today we ate for dinner. Now I will bake, we rarely eat rye, more often we buy a local bakery. And now I can do as well.
Thank you dear for the easy recipe and, most importantly, delicious.

Here is the cutter!

Awesome!
Julia, thank you report! You have a beautiful bread!)

I waited when it cools down, cut it off warm, the crust crunches, sweetish, smeared salted fish with butter on top, mmm, with seagull

I represent!
And today I baked another, and tomorrow I will bake this again.

Ritochka, here's my bread. I'm baking for the second time. The first time I did it in manual mode with a preliminary kneading on Pizza, the second on the machine. It turned out almost the same. Small, but very convenient to cut into pieces. Thank you for the recipe.

[Modes]

Olga, urrra!
And I was worried about something. How did you get bread there, didn't you?
Well, that's good that I liked it. Yes, about Modes...
It turns out the same on Rye and on a semiautomatic device. But sometimes for some reason on Rye, as it were, there is little time for him to Prostoyka (on which it does not always depend: the weather is nature? Or the yeast is slightly different?)))
And sometimes it's perfect!
If I am reluctant or have no time to follow, then I bet Rye. I think the crust on Rye is crisper.
And when I'm spinning in the kitchen, I put Kneading-Proofing-Baking.

Today we finally bought Tverskaya peeled rye flour! I love her very much. For a long time she was not in Magnet. Everything was hot on the Magician.
Tomorrow I will bake on Tverskaya. And I will track the process.

Short

Yes, it does not differ in height. Almost Rye, heavy dough! But delicious!)
To your health.

Ritochka, yes, it is better to bake rye on a semi-automatic machine. But it is necessary to have an eye-diamond and experience. (For the bread to rise 1.5 times). When I was baking on vacation, I lay down a little. And, of course, the dough rose much higher, although when I pressed the dough, it slowly returned to its place. After baking, it rushed down, as many as the wings remained a little from one side)
And on a full machine, she also baked almost at night, even set the alarm clock not to oversleep so that and besides, it was necessary to go to work the first day after a long weekend, then... There was no time to let stand a little over the norm. I'm waiting for the weekend now, try to add proofing)) I would like to bring it to perfection: girl_manikur: It's still tasty and healthy))) For you

Thank you, Olga!
Here I also put it. On Tverskaya flour.
There is a Kneading.
I want to take a picture of a bun today.

On Tverskaya flour.

I also once bought it in Magnet, I need to visit, maybe it appeared in ours.
So far, yes, you have to take the rye Magician, what to do. And here I like the malt Kolobok better, and now, for lack of it, I took it from Pudov .. But inspired by your recipe Rituel, I found and ordered now my beloved Kolobok for the future.
Despite all this, yesterday's bread turned out to be sooo delicious !! The crust is gone today, but the crumb tastes just as great!
I don't know about a suitable automatic program for my Muli, I need to read it in the branch .. but in principle, I really liked it in manual mode!

Rita, it would be cool to see the bun) I'm really looking forward to it.And even for the dough almost before baking. If it happened to take a picture.

Gingerbread man

I didn't buy one. We seem to have a problem to buy.

[Svetlana]

Svetlana, Malt Kolobok used to be in Globus, now I found 108 spices in the store ..

🔗

There is no store 108 in St. Petersburg, only delivery.
And in Auchan or the Season, interestingly, there is such malt. I will watch .

I came to say a huge THANKS for the recipe! The bread was baked in the oven. There was no malt, I went to Savushkin. The "Orange" store is closed. Rushed to Prisma, bought malt. I made some whey for bread. And here he is bread. The next day they ordered it to be repeated. The recipe is wonderful !!!

[verified]

Well, I’m ready to report on today's Khlebushka.
I'll post it "photo session"his.
Today I realized that Khlebushek still needs a longer proofing. For 1 hour did not have time to distance and the roof cracked. (I was in a hurry, an hour later I had to leave urgently and turned on Baking too early)
As a result, the bread cracked - an obvious underdevelopment!
But oddly enough it convinced me that everything is in the recipe verified... The roof did not collapse. The bread is soft and the crust is crunchy As always.
Here is a kolobok at the beginning of the Mix.
And in the second photo you can see that you need to help collect the flour from the sides with a spatula.


There are three pictures: from bottom, starting from left to right: 5 minutes after the start of the Kneading, after 10 minutes of Kneading. And after adding one spoonful of flour on the top photo (since the flour is different - the bun seemed thinner)

As you can see, a bun with a skirt). It should be so! This is normal.

And here, as Olga asked me, I took a picture of the dough piece before the start of Baking.


And finally, here is Khlebushek himself.

I will not rush anymore (I will try not to get into such situations, but anything can happen in life))).
So they called and it was necessary to arrive at a certain hour. And I have bread on the proofer ... I looked in, counted in my head, this and that, and turned on the Baking.
Eh, it's too early! Exactly 20 minutes should have been given to the workpiece to rise.
Well this too experience! Visually, it looked like nothing. Already got up, but my instinct told me - EARLY !!!
HOWEVER, THERE WAS NO EXIT !!!
There was no one to leave the bread to.

Featuring a photo session! Well done, Rituyla!

kolobok with a skirt) It should be so! This is normal.

Aha, and I had it with a skirt! Rather, at first, even two koloboks with skirts on two stirrers, but then quickly became friends!

The roof didn't fall

I'm always afraid of this! For me, a crack is better than a failed middle!

Margarita, stopped by again to say thank you very much for the recipe! The second time, the bread turned out even better. now even though every day it is eaten very quickly.

[more]

For me, a crack is better than a failed middle!

Yulechka, I am also a supporter of cracks-lungs. They are so "home". Especially on wheat bread.
(And my underdistribution, definitely this time. Holes when cut give it too)
Probably, you can continue the experiments in the following way: if you set the Rye mode, then try to put more yeast 1 + 1/4 spoon. (If we do not want to follow or must leave for a while so that the stove works itself).

If we sit next to you and can observe, then we put 1 spoon and we are not in a hurry - we give well rise!
And everything will be

Margarita, stopped by again to say thank you very much for the recipe! The second time, the bread turned out even better. now even though every day it is eaten very quickly.

Olya, nice to hear. Thank you for such a positive feedback, the mood has already risen!
I am glad when people are tasty and they bake!

Ritochka, thank you very much for such a detailed report. So I accidentally walked into Temka, and here you have already posted pictures, and I was waiting for a letter at the post office, something didn’t come. I will still try to cook on weekends, probably on rye, and add several times for 8 minutes. By hand, I just can’t track it correctly, it always rises more than necessary for rye.

[Olya]

Olya, But you don't want to try to put 1 + 1/4 spoonfuls of yeast with the Rye mode.
Taking into account the different flour for everyone. I would like to compare.

Why not)) On the machine, you can try it even today after work. But I did Ryazanochka on rye, and I also bought Tverskaya. Today, for the purity of the experiment, you can try again on Ryazanochka. As I understood, they adore Tverskaya more and more. Is she better?

[Olya]

on rye Ryazanochka

Olya, but I just saw her in five, but did not take it, now I have to buy it for a test!
I have whole grain Ryazanochka, it suits me perfectly. And I take such a wheat premium, also flawlessly!
Now I don't have a magnet nearby, I have to go, and Tverskaya was only there with us. Yes, I really liked her.

put in the Rye mode 1 + 1/4 tablespoons of yeast.

That's exactly what I did. It is also worth equalizing temperatures. I will report the result.

again on Ryazanochka. As I understood more and more adore Tverskaya. She is better

No, not so, Ol, I just know only the Magician and Tverskaya. Never baked on Ryazanochka. Didn't see her with us.
Or maybe others can compare them?

I have whole grain Ryazanochka, it suits me perfectly. And I take such a wheat premium, also flawlessly!

If, when I see it, I will buy it too.

That's exactly what I did. It is still worth equalizing temperatures

Yeah, Galya, he should come up faster. And to “catch up” for the allotted program the time to rise. (Well, purely theoretical)))
Well, I always strive to "reduce" yeast. And for more proofing ... That is why I often like it on a semi-automatic machine.
On Rzhanom - also a decent result.

I will add: I measured the temperature inside the bread after Baking, the time was 55 minutes. It was 98 gr. and still got up, I did not wait, because by 98, it means that the rye bread was baked
It was interesting to me, because I used to bake on the machine.

I measured the temperature inside the bread after Baking, time 55 minutes. It was 98 gr

And I also measured it for safety reasons! For the first time after all! I showed 98.2 after 50 minutes, in my Mule for baking, the time can be set only in 10-minute increments, so I risked 50.

[Yuliya K]

Yuliya K,

And here is my bread:

Outwardly, in my opinion, everything turned out as it should. The cut will be tomorrow. Now it is cooling down.
Peeled rye flour Starooskolskaya, whole-grain wheat flour "Debryanochka" of the Bezhitsa Bakery (this is our local one).

I will add: I measured the temperature inside the bread after Baking, time 55 minutes. It was 98 gr. and still got up, I did not wait, because by 98, it means that the rye bread was baked

Sveta, thank you. I don't have such a thermometer. Now I will know that 55 minutes is enough for our Bread!

I also measured it for safety! For the first time after all! I showed 98.2 after 50 minutes

Yulia, it's good that you give here the experience of baking bread in another HP.
It will be useful to others. And then I have Panasik.
Great how!
Girls, what are you Clever girls!

Outwardly, in my opinion, everything turned out as it should. The cut will be tomorrow.

Still as "as it should", Handsome straight!
And the smell, Galya, how is the smell?
And we are waiting for the cut tomorrow ...

Checkmark, cute bread! I sit out my last minutes at work, and I myself am already at home with my head, baking bread

And the smell, Galya, how is the smell?

Mind-blowing. I apologize for not mentioning this right away.

And we are waiting for the cut tomorrow ...

Both the cut and the taste impressions are a must!

[Yuliya K]

Yuliya K, Yulechka, did you write about the Toaster Boshik?)

My son gave me on NG, a dream come true.
Here, now I fry bread for myself! Directly a delicacy for me - hot crispy toast and a bowl of hot pumpkin soup - puree! I don’t need a cake!

[gala10]

gala10, Galya, very beautiful bread !!

you wrote about the Toaster Boshik

No, Rituel, not me! Boshik looks like mine, but no son!

only daughters!

[I have]

Boshik is like mine, but there is no son

Julia, I'm not talking about that!
It is clear that the son and daughter I have, a daughters by you! My son gave me!
I remember that you seem to have a Bosch toaster. Confused.
But the fact is, the Toaster is very handy!
I love to crunch!

My son gave me

AAAAA! Congratulations! Well done, son! I have yes, Boshik, also white, looks like yours! I love him very much, yeah! I especially respect black bread in toasts!

Julia, well ...
Look here. I just wanted what you wanted and told my son ...
Toaster, sandwich maker

Look here.

So exactly like mine !!
You’re right, sometimes I don’t even get to cakes with delicious bread!

[Margarita]

Margarita, is it quartz?

Margarita, is it quartz?

Light, I don't even know ...
Probably not. There the spirals are visible from the sides inside.

Today for tomorrow, I have to bake rye bread for a visit, I want your "passionate" zabatatsya, and my serum on the veranda is frozen in ice, so I put it on the stove, I'm waiting

your "passionate"

Lyuda, killed on the spot! This is how the name "sticks"!

I carry my "passionate". : girl_wink: yesterday baked again almost at night. Until I came back after work, the curd began to play again because of the whey. The serum has cooled. It was already at night you will really do so much only "passionate"), Pekla on the machine. Yeast took 1 spoon and 1/4 more. Wort 2 tbsp. l. In my opinion, the bread turned out much better than the previous ones. Lighter, baked. The crust is even, without cracks. So, he really lacked either yeast or proofing.

Rituel, thanks for the advice

Well ... here it is:

The bread does not crumble. The cut, in my opinion, is perfect. Taste ... having tried this bread, it becomes very pity for those who still eat the purchased one ...
I will repeat it several times. I take the recipe to my favorites.
Ritus, thank you again!

[Olga]

I carry my "passionate"

Olya, awesome photos! How beautiful it turned out!

Baked on the machine. Yeast took 1 spoon and 1/4 more

Thanks for the experience! Olga!
People, you see ?! Urrrah!

So the output is:
On automaton- on mode Rye you need to take a little more yeast 1 + 1/4 tsp
When baking "by hand", i.e. semi-automatic mode: Kneading-Proofing-Baking (55 min) take yeast 1 tsp. And not in a hurry, let's rise well!



Galina, Checkmark, while I was writing, I saw your photo report!
Good Bread! Urrra! ..
I was worried if I would like it ...
It's great that you like it.

I will repeat it several times. I take the recipe to my favorites.

Thank you for your health! Straight nice, nice!

All)) I rewrite the recipe in my notebook. It will be almost daily for me. They do not seek good from good

All)) I rewrite the recipe in my notebook. It will be almost daily for me.

Yeah, I have already entered it on my phone in the application for quick access to my favorite recipes! I loved this bread very much !!

[So the conclusion is]

And I asked the Chief to put this paragraph in the First Post:

So the conclusion is:
On the rye machine you need to take a little more yeast 1 + 1/4 tsp.
When baking "by hand", that is, semi-automatic mode: Kneading-Proofing-Baking (55 min) take 1 tsp yeast. And we take our time, let us rise well!

[Girls]

Girls, baked in the suite, baked in the saf. Now I had to buy Dr. Etker. On it, who made our thread passionate? can I take the amount as for saf?

I haven't baked on Saf'e for a long time, but Etker'a took it like Pakmayu (for rye and wheat). I liked the yeast. I didn’t use it.

Well, bread brought her own version. Yesterday I really had passions, though everything turned out well with rye, and when I was making olive in panasik, we turned off the light for an hour, but I'll write about this in the panasik topic.
And yesterday I kneaded our beloved rye in panasik on the rye mode, and put it on yogurt in my cartoon redmond-01. And then I set the razor for 1 hour 5 minutes, while I wanted to check the rise in half an hour, but I started spinning, because I was already putting wheat olive in the panasik and as a result looked after 45 minutes, but the bread had already stopped, I had to knead it a little, but not much and turned it on baking for 2 hours, it turned out, in my opinion, a complete delight!

After the end of baking, I turned the bread over and kept it on the baking for another half hour, and then we lost the light, but luckily the rye was already ready.
Today I took bread for a visit, as usual, my bread leaves faster than any meat and fish cuts

Luda, (y) you can't spoil our passionate one. Already in KhP they baked, oven, MV. Ritochka created the perfect recipe, the main thing is that everything is perfect.

[Ludaaaa]

Today I took bread for a visit,

Ludaaaa!
Killed with a photo on the spot!

This ball!!!
Kolobok - Kolobok, I will eat you! (from)

Look, and then she "forgot", and then "did not follow", and then "missed it for now," but it !...

had to buy Dr. Etker.

Lenus, I don't know anything about this yeast! But the firm itself is good.

Already in KhP they baked, oven, MV

And let's go ... try the multicooker!
And what, we have it on HP - until we force all the gadgets to work, we will not calm down!
I recently baked breads according to a different recipe, however, in the Travola Omelette and in the Multi-baker on the Sandwich Panel!