Yeast bread. Looking for a recipe!

If you could not find the bread recipe you are interested in in the table of contents, write!

Hello!
I'd like to cook crackers at home. Sweet with raisins. Theoretically, I suppose that you need to bake a sweet loaf first, then cut it and dry it. But what dough recipe to take? I would like the croutons not to crumble, they were moderately elastic. And preferably without eggs

[wildaleksa]

wildaleksa , if you want to get such crackers as were once sold in the store, then try to bake a loaf according to the recipe High calorie buns from Scarecrow.
Or search for a recipe that suits you HERE.

where to find a recipe for rye flour bread?

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61069.0 choose options

I bought flour, flaxseed, at the insistence of the seller, I don’t know what to do with it, but there are recipes on the box, one of them I bring:
Cook the flour mixture: 3 volumes of flour and 1 volume of flaxseed flour. You can add ground or whole coriander seeds, a spoonful of whole flax seeds. Take 1% kefir, add 1 tsp. sugar and 1/3 tsp. soda, put in a warm place, let the mixture foam. Knead the dough a little weaker than on the dumplings (above, as I understand it, did we prepare the dough?). Let stand for 1.5-2 hours. roll balls about 5 cm in diameter, put them on a sheet slightly oiled with vegetable oil, cover with a clean towel; let stand for about 20 minutes. Bake for 7-10 minutes at t 210-220 degrees. Buns improve peristalsis, quickly saturate, but do not increase your weight.

Here, in fact, is the recipe, a lot of good things have been written about this flour and buns immediately wanted .. But I don't like baking with soda. Specialists, tell me how much is needed per 300 gram of wheat flour and other ingredients of pressed yeast. Or is the beauty of non-weight-gain buns in soda?

I didn’t buy flaxseed flour, I didn’t see it from us, but I buy flaxseeds in a coffee grinder and get the flour myself. I add 1-2 tsp to almost every bread. such flour.
For 300 g of flour, I take 7 g of pressed yeast or 0.7 tsp. dry.
Concerning weight-saving buns, then I think this does not apply to yeast baked goods. Pravdv, if you observe the measure, then .....

[litichka80]

litichka80! This is exactly the soda. She is good "friends" with kefir. Kefir extinguishes it and there is no soda aftertaste in finished products. This is how I bake pancakes. And here, probably, not rolls, but cakes. The rolls are still by leaps and bounds. If you want yeast, then try to put 2-2.5 g of pressed yeast for every 100 g of flour, but do not make the dough so steep. Rather, it should be soft.

Thank you, I will definitely try, I read a lot of useful things on the box, maybe this is an advertisement, but still, and they probably should turn out gray, the same as bread with the addition of flaxseed flour, I saw someone baking on the forum, it turns out gray. In general, it turns out 8-9 grams, as when baking ordinary white bread.

and yet a strange recipe, how much 3 parts of flour and, accordingly, 1 and part is also not clear, but the amount of soda is specifically indicated! Che do that? And after all, a problem with parts is a type of dough, probably?

Hello everyone! I dream of such a bread: rye-wheat bread on a dough, without butter and, if possible, without sugar. For kneading and baking in a bread maker. We have a kenwood 450. There is no oven. We need both a recipe and a description of the process, that is, how / what (what programs, how to correct) to include.
And another question: well, it's very interesting to find out the maximum temperature at which the bread is baked in the bread maker.

[veragor]

veragor
Look at the topic COLD WATER WHEAT BREAD... I baked the first bread for this recipe wheat-whole grain , and second wheat-rye-whole grain , I think it's easy to make rye-wheat bread according to this recipe (more than 50% of rye flour, I understand correctly, you are dreaming of getting this kind of bread?). Well, excluding butter and sugar from the recipe is your right, do not want to, do not add!

[veragor]

veragor see this recipe Sponge peasant bread You can eliminate sugar (but this will make the bread more bland), and the absence of oil will increase crumbling and staleness of the bread.

Regarding the baking temperature, I came across information that it does not rise above 180 * in the bread maker.

Thanks for answers! I looked at the links, so I'll get better, I meant yeast-free, (I just didn't know that yeast can also be put in "sponge" bread)

I am looking for a recipe for rye bread, as close as possible to the store, Darnitsa bread, with a slight sourness. Hota to please the father-in-law!

Thanks for answers! I looked at the links, so I'll get better, I meant yeast-free, (I just didn't know that yeast can also be put in "sponge" bread)

And what does yeast-free mean? Soda or baking powder? Because sourdough bread is also yeast, just the yeast in the bottom is wild, they "start" themselves, unlike purchased ones. All sponge breads are yeast-based, just yeast can be different - dry, live pressed (purchased) or wild (in a sourdough prepared at home)

Tell me please give links to any recipes. for H.P. LG202.

[23anita]

23anita , welcome to our forum!

All bread recipes listed in table of contents (except those marked with (oven)), are suitable for all HP brands. Take your pick!

The theme will help you navigate And our favorite bread is this ... .

And what does yeast-free mean? Soda or baking powder? Because sourdough bread is also yeast, just the yeast in the bottom is wild, sais "start" in contrast to the purchased ones. All sponge breads are yeast-based, just yeast can be different - dry, live pressed (purchased) or wild (in a sourdough prepared at home)

Well yes! Just it! : wow: I'm looking for a recipe on homemade sourdough to bake on kenwood 450.

[veragor]

veragor, all about starters and a table of contents for recipes here ... Bread recipes are universal and suitable for any bread machine

Thank you! What is sais? Which in the "wild" yeast start ...?

Thank you! What is sais? Which in the "wild" yeast start ...?

It's just missing the letter -m-. Read: themselves in the wild yeast "start". The costs of the "blind" printing method.

[M]

saMand start ... There just the letter M disappeared somewhere

girls! I am looking for a recipe for a loaf for rich crackers! I sat with my mother at tea, remembered my childhood ... airy, with vanilla, raisins ...

these are really necessary

maybe who knows

[wildaleksa]

wildaleksa , if you want to get such crackers as were once sold in the store, then try to bake a loaf according to the recipe High calorie buns from Scarecrow.
Or search for a recipe that suits you HERE.

Greetings to all! Yesterday, for tasting, I bought local baked bread in a supermarket, it is dark in color, pleasant rye taste, clearly hearth, quite high and lush, it is obvious that the shape is so beautiful and neat thanks to the proofing basket. Well, it can't be that we didn't have such a recipe on the forum, tell me, please!

I tried the bread (we will practice), thanks for the recipes. now I'm sitting on my dream ...
Is it possible to bake without yeast and without soda (and without oil) at all. It seems to me that it is not bread so at least what kind of cakes should turn out !?
Who can? share this invaluable experience, please!

Bake for health
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&itemid=99999999&topic=12359.msg123960

And if you type in the search the word "cakes", you will find many more interesting recipes

And you can also put bread dough on the cakes, if you see that it does not rise well - why continue to suffer with it

In a bucket, the dough will rise for a long time, and the bucket is still high, the dough needs strength for this, which is not there for various reasons.

So make cakes out of it, kneaded the dough, rolled it out on a baking sheet, let it come up - here's a cake in the oven for you.

Hello! Freshly baked bread "French bakeries" ( 🔗) .. after I bought HP and registered on this site, you won’t be particularly surprised with bread, but I really liked one of their assortment .. and I would like to make such bread myself.
here is its composition (it is published on the site): Wheat flour, wheat flakes, malt wheat flour, rye flour, dry wheat gluten, roasted wheat flour, enzymes, soy flakes, sunflower seeds, rye flakes, wheat bran, strud corn, spelled flour , barley flour, buckwheat flour, oat flour, rice flour, drinking water, table salt, yeast, flax seed, sesame seed.

Girls, tell me a recipe for bread similar to this one, please!

dear bakers - tell me please! ,
Bourget bread [/ b], can anyone bake it or similar:

Water, wheat flour of the highest grade, peeled rye flour, grain mixture (crushed corn, oat kernels, malt flour, flax seeds, sunflower seeds, wheat gluten, wheat flour, sesame seeds, edible salt), rolled wheat grain, malt extract , baker's yeast, granulated sugar, table salt, coriander.

I copied this composition from the manufacturer's website, but they apparently forgot to mention there that they still have written on the packaging + amylase, acidase, ascorbic acid, -
what if you try to bake without them, or maybe you shouldn't try.

[veranikalenanika]

veranikalenanika
Look at here: RYE-WHEAT-BARLEY BREAD ACCORDING TO THE "BOURGET" and also here: RECIPE RYE BREAD "BOURGE" .

[Crochet]

Crochet , I think it's a habit to thank you, I don't even know what to say - a million thanks
Only this is where my eyes were - like I looked through the whole forum.

[veranikalenanika]

veranikalenanika
What are you ... No thanks!
Have you tried to search with "Search"? "Search" immediately gives these links, very convenient!

I am looking for a recipe for delicious and quick bread is not in HP (without milk and semolina). Today we ran out of bread unexpectedly. I had to sculpt cakes in a pan. In the recipe, they were referred to as "lavash" on soda and kefir. Guests with barbecue gobbled up ate, but I didn't like it.

Hello. I am looking for a bread recipe with white malt.
Search not only on the site, but on the network did not give any results.

Hello. I am looking for a bread recipe with white malt.
Search not only on the site, but on the network did not give any results.

Look for recipes with malt flour, and you will find everything.

Apart from clever articles about malt, nothing is found.
And, I would not have articles, but a recipe.

[Do not forget]

Apart from clever articles about malt, nothing is found.
And, I would not have articles, but a recipe.

Malt flour is not the main ingredient in bread, it is used as an additive, as a rule, to improve the appearance of the crust, in an amount of 2-5% of the mass fraction of flour in the recipe, up to 10% is possible.
Add to any bread recipe and Do not forget at the same time, about the ratio of the total amount of water and dry ingredients in the recipe, it should remain unchanged.
With you a pie and a photo of the result before and after.

I have tried many recipes for rye bread, but it does not look like a store one, help me find a recipe for black store bread, round and brick, as close as possible to the taste of the purchased one.

I have tried many recipes for rye bread, but it does not look like a store one, help me find a recipe for black store bread, round and brick, as close as possible to the taste of the purchased one.

Bread from the store is different.
For example, good or, by the way, very good.
What rye bread recipes have you tried to bake yourself (write them in full)?
Help will come!

I tried Darnitsky from Fugaski, from the capital on kefir, from Alexandra on cold dough, on Russian sourdough (according to GOST), these are the latter, I will just remember the rest. I want bread with a thin crust, with sourness, but it turns out that everything is not right! I don't even know how to write it, I can't describe what exactly I like about these breads, what is missing, so I guess. I try it first in HP, and then in the oven, well, everything is not right!

... I want bread with a thin crust, with sourness, but it turns out that everything is not right! ...

Well, you have a scope! Darnitsa bread with sourness is interesting. The sourness in the bread is closer to custard rye breads and with good sourdough. Or with the addition of a special acidifier.
Usually bread from the store does not differ in these properties. There, as a rule, such is used that one only marvels how it was possible to improve the baked bread.
Come to my topic, Custard rye bread is real (almost forgotten taste). Baking methods and additives., read, perhaps, something and clarify.
Bread with a thin crust in Panasonic is not easy to cook, as a rule the crust turns out to be crispy and you can fight with it, for example, if you leave the bread in the oven for a couple of hours after baking and wait until it sweats a little.
You can also add malt or malt flour to improve the crust.

Custard is it like Borodinsky?

Custard is it like Borodinsky?

If you remove coriander, caraway and wheat flour from Borodinsky, you get like Borodinsky.
You need to decide what kind of bread you want.
Bread from the store, because of its characteristics with the composition and quality of the ingredients used, is not preferred by the majority on this site.

no, I'm not taco lublu!

no, I'm not taco lublu!

Then go to the store.
The ways ... are not confessable!

why is it in the mazin? if I do not like custard, then the diagnosis is in the magizin?
No, I didn’t buy HP for this, and everything else to her, I grew the leaven ... I just think I’ll look for it myself or for a teacher - there will be other advisors!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=6460.0

I will probably look like a dinovar, but to be honest, I don't know a single name of bread that I would like to try to bake.

I only know them by their shape, color and ... Soviet prices.
1. White round hearth with a "peak" above the horizontal cut. 28 kopecks.
2. Black (gray) bricks. 16 kopecks.
3. Black round hearth. 16 kopecks.
4. White oval buns, about 13x8 cm. 3 kopecks. first, and then it seems like 6 kopecks (the most delicious rolls from childhood ...)
Prices and taste of rolls from 1970, approx.

Does anyone else remember this? If there are such, then I would ask you to poke your nose into recipes that are as close as possible to these breads. Or at least give their names to simplify further searches.
I would also like to try baking a gingerbread. Remember there was such ... from two loaves folded "bottoms". Between them jam, and raisins in the filling. I don't even remember the prices.