nakapustina
Something no answer from vikaspb ... Didn't it work again. And yesterday I again baked according to this recipe. Only malt and dry kvass "Saf-moment" ran out, I had to add concentrated kvass. It turned out like this bread

Rye bread with a beautiful roof (bread maker)
vikaspb
nakapustinaThank you for worrying about me. I did it according to your recipe, everything really worked out, it seems to me that my mistake was that I added little flour. Now the bread has risen, though not as high as in your photo, but it's still a victory.
nakapustina
vikaspb , I'm glad Over time, the bread will get better and tastier. Good luck!
galina17
Hi, but I didn't succeed at all !!!
nakapustina
Quote: galina17

Hi, but I didn't succeed at all !!!
And what exactly, did not rise, did not bake, etc. What yeast was used for baking?
Boka
Quote: Bread Pete

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 have a Pansonik-257. I tried your recipe on the "Rye" mode. Something did not work out nicely: the roof is bumpy, there are air bubbles under the crust. I did not change the recipe at all, I did everything exactly. Perhaps the regime is not suitable, but it is necessary on the "Basic?", - after all, wheat flour prevails. Am I thinking right? Thank you.
Admin

The author of the recipe has not been on the forum for a long time, so I will answer you

The author has the following bread baking mode "Panas 254," Basic "mode, size M, medium crust"

According to the recipe, there is more wheat flour, so try to bake bread in the Basic mode, track the bun like wheat-rye bread Gingerbread man made from wheat-rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Good luck, write letters
Boka
Thank you very much! I will follow your advice. When I bake - unsubscribe
inga87
Please tell me, I can't find malt in the store, in which department is it sold?
Admin
Quote: inga87

Please tell me, I can't find malt in the store, in which department is it sold?

Malt is hard to find in the store
You can buy / order here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39306.0

Indicate your place of residence in the profile, and contact the section Communication with fellow countrymen, there they will definitely prompt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
inga87
Thank you very much for your prompt reply!
Natalitsa
I really wanted to bake this bread. Please tell me, there is no malt - there is kvass-saf. How to replace malt with it? I had nothing to do with the other, before
Admin
Quote: Natalitsa

I really wanted to bake this bread. Please tell me, there is no malt - there is kvass-saf. How to replace malt with it? I had nothing to do with the other, before

Natalitsa , add 1-2 tbsp to the dough. l. dry kvass will be enough. And be sure to adjust the dough for flour / liquid balance.

Good luck!
Volha
The bread turned out to be very tasty! Malt put 3 tsp., Yeast used Lviv dry 5 gr., Otherwise unchanged. I can't say that the bread came out with a beautiful high roof, but it didn't fall out either. A smooth and neat brick came out. I just didn't understand why the crumb was too soft and the bread "wrinkled" when cutting ...
euge
I baked bread according to practically this recipe with rye sourdough. I recounted rye flour and sourdough liquid and subtracted them from the recipe. Instead of whey, I used diluted sour milk. I didn't put in the malt.When, after kneading and proving, the dough volume doubled, I turned on baking. The bread is baked, but the dome is far from ideal, not only sagged, but sagged slightly.
Admin

The bread sank, so there was still a lot of liquid!
Volha
My family loves this bread very much! It is eaten instantly) With a dome, however, problems, I think to reduce the amount of whey next time, but this does not affect the taste!
Elena K
Very beautiful bread, but the trouble is nowhere to take malt, if you don't add it, then something needs to be changed in the recipe, to reduce the amount of liquid, for example. THANK YOU
Crochet
Elena K, maybe you have dry kvass on sale, as an alternative to malt it is quite suitable ...

You can add kvass wort, if there is of course ...

And so, in the absence of malt, just close your eyes to it and bake bread without changing anything in the recipe, I assure you, everything will work out !!!
Elena K
Thank you, but unfortunately there is nothing like that, they say it happens in the summer. So this year I will buy in the summer for a whole year
Crochet
Quote: Elena K

nothing to find
Elena K, then bake without anything, I baked, my home, well, sooo like it !!!

And in general, as far as I know, the taste of bread with malt does not lead everyone to puppy delight, many people love it without anything ...

Successful bread !!!

Elena K
Here the roof is of course not very good, but it looks beautiful tomorrow, let's see what's inside
Rye bread with a beautiful roof (bread maker)
Elena K
THE BEAUTY !!
Rye bread with a beautiful roof (bread maker)
zlevichek
I am very pleased with the result. I thought it would be like "wheat-rye Frenchman", but no, rather "like a Ukrainian (oven)". My recipe!
I will definitely bake some more.
Rye bread with a beautiful roof (bread maker)
Rye bread with a beautiful roof (bread maker)
Olga
Yesterday I baked bread, how delicious it came out and really beautiful hat
In HP, rye nirazu did not come out with such a hat!
Thanks for the rec, there will be one more favorite !!!
Wild cat
Quote: Krosh

Here's a loaf I got:
Whoa! what a beauty you have!
Wild cat
Bread Pete, dragged away to bookmarks. I look at the photo and I just want to bite off a piece of the crust!
Beautiful result!
I'm waiting for rye flour to be brought to me and your bread will be the first!
Wild cat
Can you replace whey with milk?
How do you think it will turn out?
Kum36
And when to put butter?
Helen
I want this bread !!!!
Lula
I did everything exactly according to the recipe, only in the process of kneading the dough I added a couple of tablespoons of wheat flour, the bun turned out to be perfect. Used pressed yeast, 8 gr. She baked on the main program. The roof, as I expected, collapsed with a crash. I guess it's not about the ingredients. Literally three days ago, I successfully baked wheat-rye bread with an even higher content of rye flour. I used the same yeast. Everything was ok.
And today is a failure. I think that the point is in the program, and in different models of bread makers. For me, for example (hp Delfa) in 90% of cases on the "Main" program the top of the bread falls off. It doesn't matter which recipe. But the combination of programs "Dough" + "Baking" almost always gives a good result. And on "Bystry" the roof has never fallen down. It seems to me that on "Basic" my dough is overridden. Tomorrow I will try to bake bread according to this recipe in a different way. Kneading the dough for 15-20 minutes (for wheat-rye this will be enough), then turn off the HP and leave the bun to stand for about an hour until it increases in volume. And then another hour of baking. It is this combination in my HP that is guaranteed to produce decent rye bread with a normal top.
DedMoroz
Hello everyone!

Prepared according to this recipe. It turned out the second time (the first time - the roof fell). Delicious bread! Perhaps now I have this bread number 1 for bread "every day".
I want to warn all newbies. Use only the amount of yeast required by the recipe. As I understand it, this is the most common mistake newbies make. Judging by myself. Because the roof itself fell down every time I put in a little more yeast in the hope that the bread would rise better. The bread rose better, but fell mercilessly at the beginning of baking.

Here's what happened
Rye bread with a beautiful roof (bread maker)
Rye bread with a beautiful roof (bread maker)

Here's the recipe with my very minor adjustments / changes:

2 tbsp. l.brew malt with 80 ml boiling water (stir well, leave for 10 minutes)
1 tbsp. l sugar, 1 tsp. Dissolve coarse sea salt in 50 ml of boiling water
Dilute 100 g of kefir with 60 ml of water
________________
Total 290 ml of liquid

1 tbsp. l. olive oil
190g wheat flour (I used Nordic)
160 gr rye flour
0.6 tsp dry yeast not more! (I used "My Line")

Baking in a Gorenje BM 900 AL bread machine.
Basic program.
Size 750 gr.
The crust color is dark.

@Bread Pete thanks!
Lula
Oh, what a beautiful ruddy top crust! I envy in an amicable way. My HP even on a dark crust gives out a light top.
Kyrychenko.e
Thank you very much for the recipe🍞. Everything is simple and insanely delicious, as I love😊 I really like that the bread turns out to be airy and soft! Made on water, everything else is strictly according to the recipe
DedMoroz
Today I still baked, anointed the roof with maple syrup 30 minutes before the finish line (I don't even know why)
Sorry, took a photo on the iron.

Rye bread with a beautiful roof (bread maker)


Added Sunday 28 Aug 2016 11:46 PM

Quote: Lula

Oh, what a beautiful ruddy top crust! I envy in an amicable way. My HP even on a dark crust gives out a light top.

For a dark crust, I almost always bake for 20 minutes.
Good luck.
Nasiata
Thanks for the good recipe! I baked bread, it's not just delicious, but amazingly delicious! The husband calls him Brad Pete now. The roof didn't work out a bit, to which I was told that it was not for the exhibition, but that I needed to eat it. I'm not discouraged, the taste is awesome, and the roof ... I will find mistakes and there will be a roof


Posted on Friday, 07 Oct 2016 11:34 am

And yes, this bread on the family council is 10 out of 10
mamusi
Who baked in Panasonic 2501? Did you take Rye or Basic mode?
Nasiata
Panasonic 2512 baked in basic mode
mamusi
The bread turned out to be very, very tasty with a SURPRISING convex roof. Pekla Panasonic 2501 program Basic. Yeast 0.6 tsp
Delicate, soft, aromatic.
Want to know everything
Smart people told me:
Quote: Bread Pete
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".
But no! I could not resist ... I poured a little bit, and then just a little bit more ... well, then it blew his roof
And not only the roof! In general, it turned the whole thing, although I put pressed exactly 8 g of yeast, as ordered. Or such yeast, or hands ...
As for the rest, I did everything according to Brad's recipe, "our, so to speak," Pete! And I even added malt (I unpacked the pack NEW)!
The taste is very good! The crust is crunchy, the smell is wonderful (there is no "yeast" shade).
But something strange happened:
I always bake all types of bread (where wheat flour predominates) on the Basic mode, on a medium size, on a medium crust (Panasonic 255). Everything is baked and the crust is evenly tanned, nothing burns. And this time - the bottom of the loaf is all black! Well, not straight coal, but almost.
Did the malt give that effect? There was no more sugar than the recipe! True true!
I, of course, will repeat the experiment, but I want to Know Everything ...

After several hours I realized - both yeast and hands are to blame! The bread inside is beautiful - moderately nostril, moderately moist, the crust crunches at the same time! But it looks like I shifted the salt ... twice, or something ... salty and even too
Irgata
good bread - it always works

I, however, bake breads with rye flour in a frying pan in AG - after all, a heavy dough from rye flour, not a thick layer is guaranteed to be baked
Kulya_)))
Hello everyone. I look, for a long time no one has been noted in this thread ((((But suddenly someone still looks in, tell me, will it turn out to bake this bread on a delayed start?)
Albina
A beautiful roof is great, and it is even better to have excellent bread. I take from the bookmark 🔗
Nasiata
Quote: Kulya_)))

Hello everyone. I look, for a long time no one has been noted in this thread (((But suddenly someone still looks in, tell me, will this bread be baked on a delayed start?
When it was necessary to leave and there was no way to control the bun, I switched on the "dough" program for literally 2-3 minutes, helped the bun to knead with a silicone spatula (collecting flour in the corners) and left. She came in 4 hours later, took out the bread. Just be sure to mix everything, otherwise I just somehow turned on the HP and left, it turned out garbage.
Kulya_)))
Nasiata, thanks))) On the same forum I found a topic where loops of bread on whey with a delay, they just wrote about kneading a bun.Basically, I did just that. Only there, I remember, there was no rye bread. I put at my own risk from evening to morning. It did not work (((I will try again to bake the same without delay. Then it will be clear whether the dough has stopped, or I am crooked)))
Nasiata
Good luck, do not worry about crooked hands, I myself am
Kulya_)))
Nasiata, well, yes, of course I was upset. It is possible that this recipe is simply not for me. Thank you for your support))) And for you beautiful and fragrant bread
Nasiata
This is my favorite family bread! What I didn’t do with him and added a handful of raisins (don’t throw slippers and a little cornmeal at me, and what didn’t just experiment
Only I did not do a long reprieve ... The only thing that I will not master is the very beautiful roof itself
But I'm not discouraged, the taste is still superb
Kulya_)))
By the way, yes! Naturally, the hand did not rise to throw out my unpresentable creation. We tried it still warm. Probably due to the fact that I was upset, I didn't like the bread. But then, when it finally cooled down! It turned out to be delicious! Definitely, I will bake more than once.




Rye bread with a beautiful roof (bread maker)
It didn't smell like a beautiful roof, but the taste was very good for the bread!
Nasiata
Well done!

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