Rye bread with a beautiful roof (bread maker)

Rye bread with a beautiful roof (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	190 g
Rye flour	160 g
Kefir serum	up to 290 ml
Fine sea salt	1 tsp
Sugar	1 tbsp. l.
Vegetable oil	1 tbsp. l.
Yeast saf moment	2.3 ml * (0.6 tsp, if it's easier for someone)
Ground coriander	1 tsp
Dry rye malt	1 tsp (for those who like darker bread - up to 2 tbsp. l.)

Cooking method

• Pour a little boiling water over the malt with coriander and cover to brew.
• Salt with sugar in another container with boiling water, mix until dissolved.
• In the meantime, sift the flour into a bucket, first cover the bottom of the wheat, gently dry yeast on this layer away from the edges and from the spatula, the rest of the flour, rye on top. Basic mode.
• Mix the brewed malt and the sugar-salt solution, add the whey and all this mixture gently from above into the bucket. On models other than Panas, the technology may be simpler, where the kneading starts immediately, without equalizing the temperature. But the result will probably also be different.
• To some, such an accuracy in measuring yeast may seem excessive, but I do not think so. Even small deviations in quantity greatly affect the result. And in any case, if you weigh flour to grams, what is the point then to measure yeast practically "by eye"?

Cooking program:

Panas 254, mode

Note

I remember someone said that the roof of rye bread is always uneven. It happened to me quite often too. But today it turned out to be perfectly flat and convex. I suspect the reason is that I did not pour salt and sugar on top of the flour, as I did before, but previously dissolved it in boiling water and mixed with the general liquid. Try it.

Then I baked another loaf. The result is just as great, so for now, my assumption is confirmed. I am now waiting for your independent tests

And here is a photo of the second loaf with dimensions (weight 567 g):

Peace be with you bakers!
Bread Pit is more of a serum, replace it with water and you will be tested on a flat roof. and if the yeast is dry for live
replace then the bread will support the lid

Peace be with you bakers!
Bread Pit is more of a serum, replace it with water and you will be tested on a flat roof. and if the yeast is dry for live
replace then the bread will support the lid

And what do you think I used to bake on?
The fact of the matter is that I made only one change in the recipe - I dissolved the sugar and salt in advance. I'm not saying that I had a bad climb before. It was just that the roof was often uneven, with bumps and pits. And sometimes very uneven. And here just like a testicle

I always bake rye in water, and I always put both salt and sugar into the water. The bread is almost always something like this:

Peace be with you bakers!
Bread Pete sorry didn't understand
I just pour the water first, then salt and sugar, but for now I weigh and add flour, they dissolve themselves

Saf-moment yeast 2.3 ml * (0.6 tsp, if it's easier for someone)
Wheat flour 190 g
Rye flour 160 g
Fine sea salt 1 tsp
Sugar 1 tbsp
Ground coriander 1 tsp
Dry rye malt 1 tsp (for those who like darker bread - up to 2 tbsp.)
Kefir serum up to 290 ml.
Vegetable oil 1 tbsp

The same recipe, but with live compressed yeast:
Yeast ~ 7 ... 8 grams I dilute them in a small amount of whey and mix them with the rest of the liquid just before putting them in the bread maker. The rest is the same.

thanks, it turned out good bread according to your recipe!

Bread Pete, I loved your bread. You write that you are taking 290 ml of serum. Is this the total amount of liquid per 350 g of flour? Does this include boiling water for brewing the malt? And yet, I bake on a living shiver. You dissolve yeast in liquid. And on equalization of temperature, they do not lose activity?
I would be very grateful if you could explain these points.

I added 60 ml of liquid during the mixing process. But 80 is better.290 + 80 = 370 ml

Who has a Panasonic - so that the roof does not fall through, look here, answer # 17

I baked bread according to your recipe - it turned out to be very, very beautiful, tall and rosy. I'll taste it tomorrow.

I liked the recipe, but one thing but a little water is how much is not indicated in the recipe, otherwise you write that everything must be measured accurately.

today I tasted bread, very tasty. thanks for the recipe. I will definitely still bake.
I took less whey, taking into account the water for brewing the malt.

[total amount of liquid]

I liked the recipe, but one thing but a little water is how much is not indicated in the recipe, otherwise you write that everything must be measured accurately.

I wrote that accuracy is important for yeast dosing. And the amount of boiling water for brewing malt does not really affect. Let it be 30 or 40 or 50 ml ... After all, in the end you will still bring total amount of liquid up to specified in the recipe

Here some people try to add flour during the kneading process to make the bun "prettier". It is undesirable to do this, because this is not wheat bread, the bun should be "thin". Here is a photo of my kolobok:

[Bread Pete]

Bread Pete
I am very grateful to you for the recipe for this bread! Thank you very much, very worthy bread! I will definitely repeat it!

Here's a loaf I got:



P.S.I counted the loaf for a larger size. I did everything strictly following the recipe, did not add any flour or liquid.

Hi, I’m dull, because the liquid in the bread needs 290 ml of whey and + 50-60-80 ml for brewing malt, or you need to subtract this water from 290 ml.

[Swetab]

Swetab
The total volume of liquid should be 290 ml. ...

tell me where you can buy dry malt?
THANK YOU

[polugal]

polugal
I buy here: 🔗 They have mail delivery.

the bread turns out to be very tasty ... but can anyone tell me why the roof of the bread is cracking so much ... I really want to bake bread with a beautiful roof .... what do you need to do for this ???

[Bread Pete]

... that I made only one change in the recipe - I dissolved the sugar and salt in advance. I’m not saying that I had a bad climb before. It was just that the roof was often uneven, with bumps and pits. And sometimes very uneven. And here just like a testicle

Hello, Bread Pete!
Here is mine wheat-rye bread on this topic - rate:


I did everything according to the author's recommendations - delicious!: Nyam :.

Recipe for my Moulinex OW 5004 x \ heater:

Fresh yeast 10 g.
Wheat flour 1 \ grade 325 g
Peeled rye flour 275 g
Fine sea salt 1.5 tsp.
Sugar 2 tbsp. l.
Ground coriander 3 tsp
Dry rye malt 4 tsp
Serum 500 ml.
Vegetable oil 2 tbsp. l.

[Bread Pete]

Bread Pete and AXIOMA
Here is my bread


The roof was blown off a little. Very tasty And the crust ... Thank you !!!

Can you please tell me what is kefir serum?

Please tell me what is kefir serum?

When heating kefir or yogurt, they are divided into two fractions - curdled flakes and whey.

When heating kefir or yogurt, they are divided into two fractions - curdled flakes and whey.

So here we mean kefir = curdled milk, clearly, thanks.

And how is yeast in ml? This link is not available to me!

Yesterday I also tried to bake bread according to this recipe. Only one thing ...: we have a team that observes fasts, and since the bread was being prepared for Wednesday, I instead of whey used the Lipetsk pump room mineral water. For sourness, I poured an incomplete Art. a spoonful of lemon juice, instead of malt - 3 tbsp. l. dry sifted kvass, and the rest is all according to the recipe. The gingerbread man was wrong, sticky. Baking in the main mode. Well, what I want to say: the taste is wonderful, the crumb is soft, porous, well baked, but the roof ... I better not say anything. I will still bake it, I'll try it on whey and another mode

And I have this favorite bread (from wheat-rye), maybe because it turns out well. Recently I have been baking with fresh yeast, and since I ran out of malt on dry kvass "Saf-moment". Here is the last one (this time the roof didn’t blow off. I don’t get tired of thank Bread Pete and AXIOMU.

Very nice bread, but I can't get a convex roof. Rather, it turned out, but according to a different recipe, where there is a scanty amount of rye flour. I didn't like the taste of such bread, but everything suits me, the taste and color, but I also want beauty. Only in the oven it turns out beautiful, but there is not always time for this, I always bake after work, but 2-3 bakes

And what kind of yeast do you use. At first I baked on dry ones, the bread turned out delicious, but the roof still sank a little, and then I tried it according to the AXIOMA recipe
and everything began to work out.

I switched to compressed yeast for a long time, I like it more on such yeast. Made with sourdough, but not impressive, there is no such airiness, it's a matter of taste. It seems to me that it's not the yeast, but the whey and the baking mode. I also made rye bread on kefir and baked it in the "Fast" mode. It was a very pretty bun, and the roof turned out to be convex, but I am trying to get beautiful rye bread with lean ingredients and without any panifarins, agrams and special leavens, which are impossible to buy in our city.

Tell me please, I usually use 2 tsp when baking bread. yeast and here in the recipe I look roughly half a teaspoon, I understand correctly ... Will it work even with so much yeast?

[Natusik1982]

Tell me please, I usually use 2 tsp when baking bread. yeast and here in the recipe I look roughly half a teaspoon, I understand correctly ... Will it work even with so much yeast?

Natusik1982, yeast from different companies differ in quality. Some may need more, others less. For example, Fermipan yeast should be put in less than even the Saf-moment, it raises the dough on them more actively.

Thank you very much for your promptness !!!

??? I don't understand what I did wrong, thanks a lot for the recipe anyway! We will try again

Thanks for the recipe! The bread turned out and I liked it very much !!!

Please tell me if you use ordinary salt instead of sea salt?

Please tell me if you use ordinary salt instead of sea salt?

Of course you can use it, the taste of the bread will not be affected.

Thank you

Yesterday I baked such bread for the first time that I can say: it turned out delicious, it went well, but during baking the dome fell down, it turned out to be completely flat. The gingerbread man turned out to be very decent, one might say he did not smear on the bucket, so there was no excess liquid, what is the reason?

Yesterday I baked such bread for the first time that I can say: it turned out delicious, it went well, but during baking the dome fell down, it turned out to be completely flat. The gingerbread man turned out to be very decent, one might say he did not smear on the bucket, so there was no excess liquid, what is the reason?

The reason is always the same, yeast, water and the time (height) of rise.
And show the result, otherwise how can you help you.
Start by decreasing water, this is the most common cause.
Change the recipe, but one thing at a time. Record changes and results.
And everything will work out.

The reason is always the same, yeast, water and the time (height) of rise.

Thanks, I will change the proportions and try again and again. It seems to me that my reason is that I give little time for proofing, I am afraid that the dough will stop. Although yesterday it was 1.5 hours. It's enough? Or do I have the wrong baking mode? I do this: 15 minutes kneading, 20 minutes 1 proofing, 15 seconds running time, 2 proofing 1.5 hours and baking 1.10 hours. Did I program the oven incorrectly? I watched your program on the forum, but it seemed to me that one hour for proofing is not enough, and otherwise it is not programmed in Kenwood 450.If we want more proofing, then 15 seconds of proofing is a must. Is this the reason?

Thanks, I will change the proportions and try again and again. It seems to me that my reason is that I give little time for proofing, I am afraid that the dough will stop.
...
If we want more proofing, then 15 seconds of proofing is a must. Is this the reason?

Fears run too far ahead. Everything is fine with the program.
It's about choosing options.
You need to learn how to choose and understand what is more convenient to take in your case.
Reduce the amount of water, rise time or yeast.

I have this recipe the most favorite of the wheat-rye. I bake with fresh yeast and I get a bun almost like a wheat one. The result is always pleasing.

I have this recipe the most favorite of the wheat-rye. I bake with fresh yeast and I get a bun almost like wheat. The result is always pleasing.

How much fresh yeast do you put in? And breed them in warm water or chop them right into the stove?

[vikaspb]

vikaspb , I apologize for the late answer. I got used to making bread according to the recipe Axioma... He is in this thread, I do not know how to correctly link to it. So I just copied:
Fresh yeast 10 g.
Wheat flour 1 \ grade 325 g
Peeled rye flour 275 g
Fine sea salt 1.5 tsp.
Sugar 2 tbsp. l.
Ground coriander 3 tsp
Dry rye malt 4 tsp
Serum 500 ml.
Vegetable oil 2 tbsp. l.
Well, I still adjusted the recipe for myself. I take 2 tablespoons of malt. If there is no malt, I add dry kvass "Saf-moment". Sometimes she baked in water with the addition of apple cider vinegar, sometimes in whey, took kefir, fermented baked milk or sour cream diluted with water 50:50. Flour of the 1st grade is not sold here, I take the highest and whole grain. I add flour, like to wheat flour to kolobok. It is believed that this is not correct. but I get delicious and aromatic bread. The loaf is large, if there are few eaters, I cut half into pieces and into the freezer. When I bake this bread, I always remember with a kind word Axioma and Bred pit
Good luck

[nakapustina]

nakapustina, thanks for the help, I ran to put the bread, then I will definitely write what happened, and in what mode do you bake?

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