"Rye" tips from Gasha

So you are a fine fellow! You know how to make quick correct decisions!

Baked custard rye. And I checked the bun, took into account the proofing for an increase of 2.5 times. The bread is delicious, but "slick" and the roof fell.
🔗 🔗
What's wrong? The first time was very hard. This time I took 20 g less rye flour. SOS. Soon the husband will start buying bread again in the store.

Natasha, hello! I don't see any "cool" crumb ... In my opinion, you just didn't let the loaf cool ... What do you mean - the first time it was very hard? If by the word "firm" you mean laxity, then bread with a large amount of rye flour without additional special additives will not be fluffy, or increase the amount of liquid and bake it in the oven or in a slow cooker.

Re-read the first page of this topic, there are sorted out several reasons for the possible appearance of "biting".

Natasha, unfortunately, I can only give you general advice or guess. Only you yourself can analyze your actions and understand what your mistake is. Everything will come with experience, do not despair!

Gasha, thanks for the answer. The bread cooled down for several hours. The bread is very soft. Extra liquid would be superfluous. Again I will sit at the forum midnight.

Natasha, I wrote about additional liquid in relation to the oven. In a bread maker, on the contrary, the liquid must be slightly reduced.

The bread should cool until it cools completely. A few hours is not an indicator.

oh, how great! Thank you

Dear Colleagues,
I bake rye bread at PN 2500 (250 g of each flour). Nothing, but the spatula was inside the bread. What is it like?

Girls, please help a newbie! Santa Claus brought Panasonic 2501 as a gift to Ng. There is already an experience of successful wheat bread. I try rye. Success is variable.
Recipe 225 grams of wheat flour, 335 peeled rye, 4 tablespoons of malt, honey, coriander, caraway seeds, 2 tablespoons of r. oil and 330 ml of water + 80 boiling water, which I pour in the malt.
If you follow this recipe, the crumb turns out like plasticine, dull, not baked, although the crust is excellent.
Several times this recipe turned out good bread. The crust and crumb are good. It didn't rise as much as wheat, but I didn't expect it. Right? These times I took less water, about 20-30 ml.
But while the hb was kneading the dough, it already creaked, poor one. The gingerbread man was very tight, I think it's not very good for the motor.
How can I knead rye dough so that both the baking crumb and the oven “don't get tired” of kneading it? Or such a plasticine bread m. B. because of some other mistake of mine?
The whole process took 3 hours 30 minutes. The roof of the bread is cracked.

Luda, if you carefully read the first few posts of this topic, you will see that I do not recommend using automatic modes for making rye bread. For rye dough, short kneading is important, proofing until the dough doubles and baking for about an hour and ten minutes. It is normal for the stove to creak when kneading. My Panasonic has been squeaking for six years

I ask you to answer this question. If you add rye bran to ordinary rye flour, can it come off as peeled? Thank you in advance for your reply.

It is difficult to call the resulting flour peeled, since no one will tell you the exact content (in percentage) of bran in peeled flour. But you can add bran to a bread recipe - you don't care what the flour will be called? It should be borne in mind that this kind of additive makes the already heavy rye dough very heavier, so no more than 30-50 grams of bran should be added per 500 grams of flour.Bread with such an additive will be lower in height, and the dough may require a longer proofing

I bake in the oven, I don't even dare to take a shot at Borodino, but everything is still ahead, I will do it with your final help, I hope

I still write with mistakes

You will succeed, do not even hesitate!

[adding crushed bran to ordinary flour in the required amount, you can get a mixture identical to peeled flour.]

If you add rye bran to ordinary rye flour, can it come off as peeled?

I tried to systematize the understanding of what flour "seeded", "peeled", "cut", "whole grain"
cm. 🔗
If I have confused something on this issue, please correct me.
In fact, it turns out that the whole difference is in the percentage of bran that got into the flour and the fineness of grinding.
Hence, adding crushed bran to ordinary flour in the required amount, you can get a mixture identical to peeled flour.
Just explain, please, why ???
Good luck!

[adding crushed bran to ordinary flour in the required amount, you can get a mixture identical to peeled flour.]

Hence, adding crushed bran to ordinary flour in the required amount, you can get a mixture identical to peeled flour.
Just explain, please, why ???

In this topic Table of contents of the section "Ingredients for bread" information has been collected, including about the types of flour, and how to make taku flour at home.
In case if there is no flour of the 1st, 2nd grade and other types of flour on sale in a given city, area... Or an urgent need to add flour, but it was not there.

I ask for your professional advice.
Recipe for 750g. loaf (cup 240 ml.)

water 260 ml.
oil 1 1/2 tbsp. l.
salt 1 tsp
sugar 2 \ 3 tbsp. l.
rye flour 2 cups
plain flour 1 cup
yeast 1 1/2 tsp
malt 2 tsp

I don't have malt, you can't buy from us - they don't sell. She did not put it, the rest is according to the recipe. I already understood the first mistake. I was trying to achieve a kolobok, it still did not work out, but with flour it was probably too much. The roof turned out to be flat and clumsy.

Whole Grain Mode 3.28
kneading 11 min.
rise 30 min
batch 15
rise1 47min. obmin during lifting
rise2 43 min.
baked goods 1.02
The bread turned out like this. The smell is pleasant, the taste is missing, a strong taste of rye flour. This is my first rye bread.







Question
1.will there be prescription amendments
2.Do you choose the right mode
3.what do you think about the bread itself
4.If I replace malt with beer, how much to take

Olesya, judging by the crumb - I don't see too much flour, and the roof is not flat, but slightly convex, so you added the flour correctly - the crumb is wonderful! For the first rye bread - you did it perfectly!

As for the recipe, I can't say anything, if you like the taste, then that's great. If something is missing to your taste, then add a little of this something - sweets, acids or salt. For such a ratio of rye and wheat flour, the whole grain regime is suitable, but if you continue to increase the amount of rye flour, then it is better to use the technology proposed in the initial posts of this topic.

Malt in Michurinsk is not sold, but, for sure, they sell concentrated kvass, in which there is a lot of malt, however, there is also a lot of sugar, so here you have to experiment, choosing your own taste. It's the same with beer. The taste and composition of beer is different, therefore, you still need to experimentally select your taste.

Thank you for the praise, but that's just the crumb and the smell is not bad yet. And the taste is terrible - one silage.

but if you continue to increase the amount of rye flour, then it is better to use the technology proposed in the initial posts of this topic.

I don't have a pizza program. there is yeast dough and pasta. I think it's better to use yeast. If you bake completely on rye flour without malt, kvass, and just like ordinary wheat bread, just replace it with rye flour, what will you taste like? Rye dough requires more water than wheat dough - got it right?

Olesya, please note that I do not use the Pizza program completely - only one batch and turn it off.

If you bake completely on rye flour without malt, kvass, and just like ordinary wheat bread, just replace it with rye flour, what will you taste like? Rye dough requires more water than wheat dough - got it right?

That will give you a pure rye taste. Olesya, we have enough proven and calculated recipes on our website, where they will always help you, good luck!

Oh my children eat such bread for a sweet soul. I really like it too)

Good day!!!! I also want to learn how to bake rye and rye-wheat bread. There were two attempts that were not very successful, here I am posting a photo and a recipe for how I made rye-wheat bread. help me figure out what's wrong !! Completely new to baking, so advice is needed !!!

Recipe:
peeled rye flour - 200 gr.
baking wheat flour - 200 gr.
salt - 1.5 tsp.
sugar - 1 tbsp. l.
vegetable oil - 2 tbsp. l.
water - 270 ml.
dry yeast - 1.5 tsp.
Breadmaker Panasonik sd-zb 2502, baked on 07 Rye setting

When kneading, the gingerbread man turned out to be dense and a little sticky, in the photo is what came out of the bread machine. The bread is heavy, the crumb is very dense, it seems as if it was not baked or did not rise well.

[Lenchainik]

Lenchainik, in the first posts on this topic, I explained why I do not like automatic modes. On the machine, you can bake with a hundred times proven recipe and worked on your flour and yeast. In this case, your dough did not rise well, that is, either there was not enough time for proofing, or the yeast was weak. And judging by the badly cracked loaf - you need to add a little water to the bun

Thank you so much! I read your topic almost all inside and out !!! Very useful tips, and she herself concluded that there was not enough water and raising the dough, I just decided to make sure that my decision was correct from the experts)) ... I want to try the same recipe with a small addition of water in a different mode where raising more time goes. Can you replace water in this recipe with kefir or part of the water?

Part of the liquid can be replaced with kefir or fermented baked milk, or yogurt, but not more than half of the total volume of liquid, but whey can be replaced 1: 1

Girls, tell me pliz - I just can't understand - why is there a light bulb in the oven during proofing? So that the test is not dark and not scary?

A switched on light bulb in a closed oven maintains an ideal warm temperature for proving the dough (about 30 degrees). Those who do not have a light bulb put a mug of boiling water in the oven next to a bowl of dough for the same purpose, so that in a closed small space the heat necessary for a better rise of the dough is maintained

Gasha, thanks)
I just have a mode in the oven when only the light is on - so it does not heat anything - there are no 30 there - and for proofing I put it on the defrost mode at 30 degrees))) Therefore, it was not clear about the light bulb)

there is a mode when only the light is on

it is about this mode and speech

so she does not heat anything - there are no 30s there

warms ... check with thermometer

I will definitely check) Live and learn By the way, at defrost 30 degrees. and dries with a fan - is it bad for proofing? I read here that they put baguettes for proofing specifically in order to dry the crust.
I just recently bought a bread maker - and now I plunged into the theory and practice of baking - I learn so many new things every day! ))) The topic of rye bread is also very lively and interesting for me - not everything works out very well, there are many questions. Gasha, it's a very informative Temka, I've already found several answers to my questions: hi: Thank you for it and for the quick answers)

Lena, I don't have a defrosting mode in the oven, but blow-drying the dough is bad for the dough.

I'm glad the topic came in handy

Ha! I am accountable for my light bulb))))) It does not heat) I put the French sourdough - 30 degrees is needed there - at my house 20) So - the light bulb mode gives me only lighting - I even put a thermometer in the oven) - nothing) I had to still turn on the fan for defrosting by 30 degrees (I even looked into the instructions - it is written - lighting (

Unique oven!

I have a Bosch about 13 years ago)))

I suppose that the custard should be baked. and do not stir up with water. you can take it out and understand whether it is completely baked or not, and return it back to hp

Now, I don't know where to cram my question. If anything, correct me.
The nearby supermarket sells delicious yeast, like puffs with seeds. The dough is gray. Obviously with the addition of rye flour (and it tastes too). I tried to look for a recipe for puff yeast dough with rye flour - nothing happened. Not here, not on the internet. Maybe someone makes such a dough?

For my part, I will share what I found about rye puff yeast dough:

The purpose of our work is to choose a method for lamination of yeast dough
when using rye flour. The work was carried out on the basis of the laboratory
innovative technologies and assortment of bakery products of St.
Petersburg branch of the GNU GOSNII of the baking industry
Russian Academy of Agricultural Sciences. When conducting research
puff yeast dough was prepared in an accelerated way using 100%
rye flour
Margarine with a fat content of 82% was used for flaking the dough.
(manufacturer - JSC "Margaron" (Russia) in the amount of 25% by weight of flour.
There are different types of dough lamination: Scottish, German and
etc. The Scottish method differs in that the fat for lamination is added when
kneading dough. At the same time, the time for keeping the dough between rolling and
the number of foliations, which provides a reduction in duration
the technological process of preparing puff products. This method finds
use for products where a flaky texture is required with limited
rise.
It was found that with the Scottish lamination method, the products were inferior in
organoleptic characteristics of products made of dough, layered on
the German way, since the Scottish way the fat distribution
between the layers in the dough is less structured, due to the fact that when
mixing dough components with fat does not form separate dough layers
and fat.4
It is known that the layered structure in puff pastry products
formed by alternating separate layers of fat and dough, which can
vary from 8 to 32 layers of fat.
Studies have shown that when cooking rye puff
products with eight layers, there is a large loss of fat due to its
leakage during baking. Increasing the number of layers of fat to 32 results in
to the production of very thin layers of dough, their breakage and deterioration of lamination
finished products
Based on the sensory evaluation of the products, a lamination method was adopted
yeast dough providing 27 layers of fat.

This is some kind of research.

Saint Petersburg National Research University ITMO
Institute of Cold and Biotechnology
Different ways of lamination of yeast dough - Scottish,
German and others. Experimentally shown. what is the best quality
puff products using rye flour is provided when
the German method of lamination and 27 layers of fat going to the lamination in
the amount of 25% by weight of flour in the dough.

[Angora]

Angora, Hello! Try asking your question in the topic Looking for a recipe! ... There is more chance that you will be helped

Gasha, thanks. I went to ask.

Hello, I have studied your topic. But my problem remained. I have baked bread not so long ago, white wheat bread is already obtained well, but I want pure rye bread, without the addition of wheat flour. I have HP LG, I took the recipe from a girl I know from the Internet, her bread rises well, she bakes on the Basic function, but my bread does not rise, although I do everything strictly according to the recipe. Recipe: 200 ml. whey, 2 faceted glasses of flour (to the top), 0.5 tsp. salt, 1 tbsp. l. sugar, 1 tbsp. l. sl. oil, 1 tsp. l. dry yeast. The first time I did it like she did, but it seemed to me that the flour was not enough and I added more, the bread did not rise. The second time - strictly according to the recipe, the result is the same. The third time I kneaded the dough on the Dough program, separately proofed, stood for more than 5 hours, the top slightly rose and that's it, I did not notice any increase in the dough. She baked a cupcake. What are my mistakes? Help me please.

Gasha, thank you very much! You can't even imagine how grateful I am to you. I baked it with Rye without anything.The result is the best recipe ever tasted. I am newbie, HP for about a month. I don’t bake white in principle, whole grain, mixed, wheat 2 varieties, bran, rye.
I will use your recipe and method. I liked it. Only with the time of proofing will I experiment. This time, in my opinion, the wound began to bake. I tell my husband that it turned out better, and he, aha, I noticed the lid rose, not fallen off. It turns out that he follows my successes and failures. I thought he didn't care what was. It seems to me that it is already in our head that a good bread, lush, tall.
I had already removed the photo and ate the bread. Next time I'll insert a photo.

Hello! A wonderful site, I learned a lot of new and useful things. I love to bake and so I decided to make rye-wheat buns in the oven. Surprisingly, from the very first time everything worked out - lush, tasty, but here's the crust .... I have such a big zig, I like the rolls to shine, but I didn't grease with anything. Maybe someone knows some secrets, maybe rye baked goods can also shine?

[
I did everything the same way, only the roof fell through, and I invited the circle of a puddle and a crest, and still it did not work (((((((((

Maybe someone knows some secrets, maybe rye baked goods can also shine?

Starchy jelly or flour mash.

Gasha, thanks for the recipe!
I baked on it, almost without retreating, added a little vinegar for sourness, but apparently not enough, a little bland for my taste. But we will correct this in the future.
Baking in Panasonic 2511, mode 9, rye. I watched the kolobok, added a bit of water during mixing, but, apparently, it is still not enough, because the "roof" with a crack-gap. I just didn’t have time to accurately adjust the balance, the mixing time was over. But it did not fail!

A very beautiful loaf! Well done, Alena! Is this Darnitsky? It would be better in the subject of bread itself, of course

I baked my first two rye-wheat breads, it seemed like it turned out, but there is still no answer to the main question, and how much should the dough be allowed to stand?
Here they gave the answer: increasing the test by a factor of 2-2.5, but I cannot apply it in practice, because it is not clear how to see it with confidence by eye. I still have doubts that my bread could not be good.
Any other tips for determining the time of proofing?

I don’t undertake to bake completely rye bread.
But we don't have malt and these additives.
I bake with the addition of honey or brown sugar.
It turns out pretty good. But first, a hard crust.
Then it becomes softer.
How to make the crust soft?
And why are all the grains of the dressing sprinkled?

Spreads on bread for baking to form a crust

Admin, thanks! I greased the top with vegetable oil and thought
that the seeds will stick. But, as she turned out of shape,
all the deliciousness and sprinkled.

Hello! I am a newly minted baker. I am learning to bake (a la) Borodino bread (we love it very much). I read the forum 2 times and realized that I was baking in the wrong mode (French / whole grain). I do not have a regime for rye breads. I will fix it.
Nevertheless, the bread turns out to be very tasty, although it seems to me that it should be more perforated (it is better to rise / not ferment, which may have happened to me). I want to share the recipe so that you, experienced bakers, correct it, if necessary.
So:
I make dough, it costs 40+ minutes:
135 ml warm water
2 tbsp. l. rye flour
1.5 tsp. yeast (dry fast acting)
1 tbsp. l. Sahara
I make tea leaves, it costs 10 minutes:
4 tbsp. l. Rye malt
3 tsp coriander (grind in a mug with a crush, but not into powder)
Dough:
360 rye flour
120 wheat flour of 1 grade (in my opinion, with 1 grade, unlike the highest, the bread turns out darker)
90 ml. water
1 tbsp. l. buckwheat honey (I dissolve in these 90 ml of water, as indicated above)
salt (I have fine, extra) 1.5-2 tsp. (I think 1.7 tsp is perfect)
Vegetable oil - 2 tbsp. l.
Apple cider vinegar 2 tsp

0.5 tspyeast (now, I don't know if it's worth adding them, or havtit those in the dough)

Added Wednesday 30 Nov 2016 05:10 PM

In the infuser 110 ml. I add boiling water !!!!! forgot to write!