Should rye dough be collected in a bun?

For the first time I baked only from rye flour (Panasonic 2511 bread maker) according to this recipe: Bread only on rye flour (like Westphalian) (By Kosh) # ... I did everything according to the recipe, did not replace anything and did not remove it. The dough was kneaded well and evenly with a spatula for rye dough, it helped a little with a silicone spatula, it was very sticky and really looked like plasticine. In all ten minutes of kneading, it never got into a bun. I just leveled it at the end with wet hands. The bread turned out to be gnarled, heavy and dense in appearance, there were cracks on top in several places, but it was baked well. I want to continue to bake pure rye bread, but I doubt the consistency of the dough. If you add more water, maybe then you get a bun? Or just take the dough out of the bucket at the end of the kneading, level it and put it back in place?

[Nina]

Nina, there will be no kolobok. Take a look at the Panasonic Temka. I will give a link to my bread. But it is not pure rye, I add 50 g of wheat, I like this composition better.
https://Mcooker-enn.tomathouse.com/in...338.0

For the first time I baked only from rye flour (Panasonic 2511 bread maker) according to this recipe:

it is difficult to understand which recipe we are talking about - the link leads to the recipe catalog.

But, what can I say - if you did on automatic HP programs, then most likely you had little time to get up. Most likely the program is designed for wheat flour bread. For baking rye dough in HP, it is better to visually control it first. The bread should rise by at least half. You need to select a program. Or use a preliminary kneading in the Dough mode, which is heated. Or there is also a French bread program, which is 6 tsp.

[$ vetLana]

$ vetLanaThank you, I will try to bake such bread. I was just looking at him))) and you level the dough in a bucket after kneading?



Korata, baked on a rye mode, the dough came up for about an hour and a half. The bread rose, but not much. After all, rye bread shouldn't seem to rise too much. I was embarrassed that after kneading the dough was simply smeared on the sides and bottom of the bucket. I crushed him with wet hands and left him to come. So I began to doubt, so with all rye breads there will now be, or still the dough should be thinner.

Do you level the dough in a bucket after kneading?

Required.
Baked from 100% rye like Westphalian, and then began to add a little wheat, the bread is less "heavy".
Well, you'll see when you bake.
Yesterday I added a grated apple, but baked without vinegar, with agram and panifarin. For my taste, bread with apple cider vinegar is more interesting and brighter. Just trying different options

Thank you, now everything is clear! I will try different options, it's very interesting)))

I also often bake rye bread, not dark - because I do not add malt or kvass wort, but I add Tsar oat flakes, or a mixture of cereals, they are now produced up to 7 cereals

The basis of the cereal mixture is oat flakes, which facilitate the rye dough well, the plover bakes well, the dough is much lighter.
Flakes: rye flour = 1: 5
Rzhanukha loves apples in any form - fresh grated, jam, jam, or just make a dough with juice.
I knead the dough in a bowl with a spatula or spirals for dough with a hand mixer. Not a lot of looking for some - no denser than ciabatta. By leaps and bounds. It is ejected as much as it goes, but at least 3 rises and knees. I can put it in the fridge if I have no time to bake.
I bake in the Princess pizza maker for the entire volume - I put the dough into the princess with a spatula, 2/3 the height of the pan, level it with a wet spatula on top, leave it for no more than an hour to rise in a closed princess.
35-40 minutes on / 20 minutes off, in a towel for ripening for at least a couple of hours.
The cake is large, thick, it rises to the top inside the princess. Lightweight, porous.
It was the kolobok that I never achieved from rye dough, although I used to knead a denser dough for a hearth roll.

[Irsha]

Irsha, Irina, and you grind the flakes strongly?

[Natasha]

grind the flakes hard?

Natasha, no, I do not grind it, I pour it straight from the bag. They are not visible at all in the finished bread, and in the dough too. While the dough is standing, while the dough ferments, they somehow dissolve.
But whenever possible I take softer flakes - which are more mealy and fine.
The densest and largest are "3 grains", "4 grains", for some reason, the rest are soft.

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