Rye bread in a bread maker

Category: Yeast bread
Rye bread in a bread maker

Ingredients

Stir in a separate bowl:
Strong black tea 225 ml
Honey 1.5 tbsp. l.
Salt 1.5 tsp
Pour into the container of the bread maker,
add vegetable oil
1.5 tbsp. l.
Mix thoroughly in a separate bowl:
Rye flour 300 g
Wheat flour 50 g
Rye malt (Diamant Rogamalt) 10 g
Dry sourdough (Diamant Rogi Dunkel) 10 g
Gluten (Diamant Glutopan) 10 g
Transfer to the container of the bread maker,
add yeast.
1 tsp
Cumin and anise can be added
Specific additives - Kiev.
Most likely it can be replaced by Moscow
(Extra-R, Agram, Panifarin, etc.)

Cooking method

  • Kneading and fermentation in pizza dough mode,
  • Then knead the dough and let stand for 1.5 ... 2.5 hours.
  • Bake for 40 ... 45 minutes.
  • It turns out a small loaf weighing 550 g

Note

I have been trying for a long time to find a recipe for rye bread so that:

1. It tasted as "rye" as possible
2. Made without live leaven
3. Normally kneaded in a bread maker

Maybe someone will like it too.

MariV
Quote: igor

Like this
And what is your HP model?
How cute the bread is!
igorkov
I have moulinex 3000 without rye bread mode. For this reason, automatic kneading and baking is difficult. I do it in semi-automatic.
kava
I have the same model. There are 2 and 3 programs in it, on which breads with rye flour are excellent.
igorkov
absolutely right - with rye flour. but from rye flour is not very good. Firstly, it is kneaded with great difficulty, and secondly, the two-hopping mode is not very suitable for rye dough. This requires one interchange with longer distance times, but there is no such mode in this model.
kava
There are a lot of tips on the forum about combining kneading in HP and baking in the oven. Then the proofing time can be increased as much as necessary. And if in HP, then remove the scapula after the first batch.
igorkov
I completely agree with you, but the bread maker is just designed to simplify the process of baking bread as much as possible. In principle, if you do everything manually, you can do without it. I am not capable of such a feat, but I want to eat delicious bread.
Airy
Good day! In my Moulinex there is a "Borodino bread" mode, I suspect that all bread made from rye flour needs to be baked in this function, but there is a strange moment - after 5 minutes of the initial kneading (baked rye bread from the recipe book), there is a stop for 25 minutes, after then the oven goes into "standby" mode and you need to press the button yourself to continue the program. Who can tell me what this pause is for and how soon I need to start the program further ??? As a result, my bread, having risen into a beautiful bun, fell during baking, although the crumb is delicious. Here is a recipe - here it is clear that something is not right Help me figure it out, otherwise the instructions did not help much, and my people are thirsty for rye bread! And beautiful ...
Rye flour -250 g
Wheat -250 g
Water -400 ml
Salt -10 g
Dry yeast -11 g ()
Sugar -25 g
Cumin - 1.5 g
THANK YOU!
Gasha
5 minutes of initial kneading (baked rye bread from the recipe book) there is a stop 25 minutes

I suspect that this is given on the rise of dough. And, since the proofing time is always different, so you need to set it manually.
Airy

OK! THEN, after the first kneading (5 minutes) and stopping (25 minutes), how much to give the loaf a distance of 1kg in time - the next stage of kneading (20 minutes), and only after it does the first rise (according to the instructions). As I understand it, "a stop of 25 minutes is a proofing ... God! I'll go crazy!

Gasha
It is not possible to say how much ... as much as it will take to climb. We have collected a huge amount of information on the basics of baking on our website. You study, and a lot will immediately become clear. It's too early to go crazy ... everything is just beginning ...

For example, themes Borodino bread- Moulinex and Borodino bread. Moulinex OW5002
Lilya
Quote: igor

I have been trying for a long time to find a recipe for rye bread to ...

Maybe someone will like it too.

we liked it! Thanks a lot for the recipe! this is my first "black" bread and - not lumpy)) moreover, there was no malt, no sourdough, no gluten at hand, and I really wanted the bread. however, a jar (12 g) of dry leaven for kvass was found in the refrigerator, and it was the only one I used. I have moulinex 3000, kneaded once on the yeast dough program, then pulled out the stirrer, stewed for two hours, baked for an hour and another hour "reached". very tasty!
O_l_g_a68
Hello bakers! Can you please tell me if it is possible to replace rye flour with whole grain flour in the rye bread program? I have a Panasonic .... rye bread turns out very tasty, I want to try it with whole flour ...... Has anyone tried to make such a substitution?
lega
Quote: O_l_g_a68

Can you please tell me if it is possible to replace rye flour with whole grain flour in the rye bread program? I have a Panasonic .... rye bread turns out very tasty, I want to try it with whole flour ...... Has anyone tried to make such a substitute?
There is a whole page of whole wheat flour recipes.
Whole wheat bread. Table of contents.
Saria
Hello forum users! I never thought that I would eat so much bread!)) But it happened! For my birthday on February 7, they gave me a Panasonic 257 bread maker! As the son says, it was a rash act!)) On the very first day I baked wheat bread according to this recipe for the instructions of the bread maker right on the festive table, the bread left with a bang! From the next day I started looking for an acceptable recipe for rye bread. Either one is missing an ingredient, then another ... ((But I found it, changed it a little and began to bake it every day!)) Can you imagine ?! I come home for the first time, my husband ate a whole loaf without anything, just bread and also licks his lips :) He says he could not stop! Here's a recipe I revised: 1h. l dry yeast, 1.25 h. l. salt, 1 tbsp. l. sugar, 1 tbsp. l. dry kvass, 160 grams of wheat flour, 140 grams of rye flour, 2 tbsp. l. sourdough for rye bread (I made it myself, according to the recipe from the forum), 1 tsp. apple cider vinegar. It turns out excellent bread! I didn't bake wheat anymore. Addicted to rye!
Laddy
And I have constant problems with rye bread ... It just doesn't work out the way I want. Of course, I still eat it, but without pleasure. If we also consider that no one else in the family is black except me.
It seems that I put everything, as according to the recipes, and does not rise. Yesterday I did the Basic program. It turned out to be a brick ...
Saria
What kind of stove do you have? I put all the ingredients in without getting dirty, put on the rye bread program and don't even look anymore! Rather, I didn't look, but I looked for the last time and straightened the dough a little with a silicone spoon, otherwise one end climbed up the wall!)) And the bread turned out smoother, on both sides. And it turned out like an Armenian cap!)) With one higher, with the other lower!))
Laddy
I have LG151, there is no special mode for rye bread. I bake on the main program, there are all the mixes at the beginning, then it is more and more diluted. And it never turns out lush, well, at least a little, all the time dense. The latter is generally bad, I used to do it on the Pshenichny program, there in an hour the second stirring starts. Well, workouts on one and the other program. But there is no separate regime for rye bread. I adjust all the time. And white always turns out, but my other family members eat it.

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