Karelian bread (bread maker)

Category: Yeast bread
Karelian bread (bread maker)

Ingredients

Rye flour 325 g
Wheat flour 225 g
Water 350 ml
Salt 1.1 / 2 tsp
Honey 1 tbsp. l.
Vegetable oil (I take olive oil) 2 tbsp. l.
Dry yeast 1.5 tsp.
Saf-kvass 4 tbsp. l.
Water, boiling water for kvass 80 ml
Caraway 1.5-2 tsp
Raisins 1/3 measuring cup
(glass 330 ml)

Cooking method

  • Pour boiling water over Saf kvass. Honey can be slightly less than a full spoon, raisins ONLY dark and small. Caraway - as you like, I put 1.5 tsp. It seemed to me a little, my husband is fine -t. e. for an amateur.
  • The water in the recipe is 330 ml, pour 350 boldly, and you may have to add a little more. It took me 380ml (I don't sieve 80ml for kvass).
  • Raisins and caraway seeds plump at once with everything together.
  • Rye mode, without preliminary kneading and steaming on the pizza.

Cooking program:

Rye mode

Note

I dare to lay out the bread recipe (first time. do not scold too much)
It is based on the recipe for Custard Rye from the manual for Panasonic 255.
As a result of the experiment, the bread turned out to be very similar to Karelian (I have not bought it for a long time, I remember from my childhood).
According to the same recipe, I just bake rye (only 330 ml of water, well, without raisins) - many times already, there were no punctures.
(cooled down is cut easily and thinly)

Lana
Quote: Anuta71

I dare to lay out the bread recipe (first time. do not scold too much)
It is based on the recipe for Custard Rye from the manual for Panasonic 255.
Anuta71, good day!
I have a Panasonic 254 without the RYE mode, but I bake KARELSKY on the Basic program, with a preliminary kneading on the Pelmeni program, although the ratio of rye flour to wheat flour is different for me (100g: 300g). I will try to increase the proportion of rye flour, closer to your recipe (the rest of the ingredients are the same!). I really like this bread
Lar4ik
Yesterday I baked a Karelian bread according to your recipe.
It turned out wonderful!
Instead of saf-kvass, I put 2 tbsp. l. malt, and added 2 hours. l. gluten free.
Used program 3 Whole Grain, as both of my bread makers don't have Rye mode.
Karelian bread (bread maker)
And this is in the context.
Karelian bread (bread maker)
Thanks a lot for the recipe.
Wanderer
Lar4ik, excuse me, but in what oven did you bake it? You have a Moulinex stove signed, but the shape is from another stove, more like Panas.
Bread, of course, is a feast for the eyes! Masterpiece!
Lar4ik
I have two bread makers. One large Moulinex for 1.5 kg loaf. This is for the family, they only eat white bread. And for myself, I bought Little Orion, in which I bake small black breads for myself. I practice 350-400 grams, but this one came out almost 700 grams, so I will eat it for a week.
Wanderer
Quote: Lar4ik

And for myself, I bought Little Orion, in which I bake small black breads for myself. I practice 350-400 grams, but this one came out almost 700 grams, so I will eat it for a week.

Take Orion too, as she bakes black bread well. You, with your bread, knock you off your feet. Very nice bread! Straight, "Wan, I want the same!" (C)
Lana
Quote: Lar4ik

Yesterday I baked Karelian bread according to your recipe.
It turned out wonderful!
Instead of saf-kvass, I put 2 tbsp. l. malt, and added 2 hours. l. gluten free.

Thanks a lot for the recipe.
Bread you have excellent!
In my Panasonic 254 it bakes perfectly. Now I adapt Darnitsky to my taste, the latter was excellent, but this is already for the Darnitsky theme ... I'll bake and lay out My Darnitsky once more, maybe someone will like it! ..
Lar4ik
Quote: Wanderer

how well she bakes black bread. (from)
Wanderer, you are right. The cookie turned out to be wonderful. If I took Mulka for 1500 UAH, then this one cost only 467 UAH. And there are practically no differences, and swing a loaf of 900 gr.
And again about Karelian.It comes out fluffy, soft, and the author in the picture seems to be dense. This is probably due to the gluten. I also add prunes, I really love its taste in rye bread.
Lana
Lar4ik, did you bake Tyrolean bread with dried fruits from Bleska? You should like it. Excellent and your favorite supplements plus figs!
Lar4ik
Lanochka, thanks for the answer. I haven't tried Tyrolean yet, but I will definitely get to it. I only have bread makers for six months, but they have already become a "disease". And here on the site there are so many recipes that I don't even have time to browse, let alone try. Great site, huge thanks to the moderators!
Want to buy
Quote: Anuta71

I dare to lay out the bread recipe (first time. do not scold too much)
It is based on the recipe for Rye Custard from the Panasonic manual .....

I baked bread according to your recipe.
Thank you.

Criticism: it doesn't look very much like Karelian. lack of any spices or something else.
sugar, it seemed to me a little.
I love Karelian bread very much.
can anyone of those who bake, podstkazhet what else to put there, that would be closer to the real Karelian?
Zigor
I bake a little differently.
Rye flour 300gr.
Wheat - 200gr
Dry yeast - 2 tsp or 12 gr fresh (quarter from 50 gr.)
Refined oil. - 2 tbsp. l.
Salt - 1 1/2 tsp
Honey - 2 tbsp. l.
Raisins - measuring glass up to risks of 300 ml. I put it right away.
Ground coriander - 3 tsp (I don't put caraway seeds)
Apple. vinegar 1 tbsp. l.
Since I don't get to malt and panifarin, I use either dark beer or kvass - 400 ml.
Mode - Rye.
The taste is sweeter and richer. Try it, you might like it.
Want to buy
Quote: Zigor

I bake a little differently.
Rye flour 300gr.
Wheat - 200gr
..............
The taste is sweeter and richer. Try it, you might like it.

Thanks for the recipe.
I finally tried it today.

Your recipe is also not entirely Karelian. Although it may be closer.
in any case, the taste of raisins is like in Karelian.

It's strange that there is no caraway in Karelian (I took Karelian in the store and read what's in the composition), it seems there is a taste

I will try with caraway seeds and coriander. can come out closer.
I'll also try a little apple or apple juice (natural, not from the package)
Want to buy
yes, sorry, in one place I moved away from the recipe: I took homemade pineapple vinegar. not apple. but vinegar is vinegar. I don't think it influenced the taste much.

and took unrefined alive oil. Tunisian. it has a mild taste not bitter at all, not like Spanish.
taty
on the site there is no bread given such a Karelian
Raw materials
Raw material consumption, kg
Bakery wheat flour of the second grade 85.0
Seeded rye flour 10.0
Fermented rye malt 5.0
Pressed bakery yeast 1.0
Table salt 1.5
Granulated sugar 4.0
Molasses 8.0
Dried grapes 5.0
Anise, coriander 0.75
Total 120.35
Zigor
Quote: I want to buy

yes, sorry, in one place I moved away from the recipe: I took homemade pineapple vinegar. not apple. but vinegar is vinegar. I don't think it influenced the taste much
This is hardly the case. Does it taste slightly bakery?
Want to buy
the taste is not bakery. sweetish, of course, but pretty close to Karelian. nevertheless closer than the first recipe.
I will try to add anise to your recipe, (from the recipe that I was advised in the message earlier)
Zigor
Quote: I want to buy

add anise, (from the recipe that I was advised in the message earlier)
Anise reminds me of a cough syrup. They say that it allegedly went in the recipe, but in the 60s it definitely did not go, maybe before the revolution?
taty
Quote: Zigor

Anise reminds me of a cough syrup. They say that it allegedly went in the recipe, but in the 60s it definitely did not go, maybe before the revolution?
I don’t know girls-boys, I don’t remember the taste of bread, but in the GOSTs of the USSR there is anise, the cat was really added to a cough mixture for a long time

🔗
Zigor
Hmm hmm. Really walked.
🔗
borbor
Thanks to Anuta71 and Zigor for the recipes!
On their basis I am making my own version of the Karelian-Mariinsky.

Dry yeast - 2 tsp.
Peeled rye flour - 300 gr.
Wheat premium flour - 200 gr.
Salt - 1.5 tsp.
Ground coriander - 1 tbsp l.
Anise seeds - 0.5 tsp.
Dark maltose molasses - 3 tbsp. l.
Sunflower oil - 40 ml.
Apple cider or balsamic vinegar - 1 tbsp. l.
Dry rye malt - 3 tbsp. l.
Water (boiling water) - 100 gr.
Kefir + Water - 300 ml.
Dark raisins + prunes - 150 gr.

Rye Mode (Panasonic SD-257)

The malt is poured with boiling water in a bowl on the scales.
Raisins and prunes are tossed in immediately, check the prunes for seeds.
borbor
Small addition:

Anise seeds - 1 tsp
Glada
thanks to the author for the recipe! this is my first rye bread. Everyone liked it! not super pretty, but delicious. Karelian bread (bread maker)
Tatamama
Anuta71, good afternoon, the bread is beautiful, tell me how you make the tea leaves with flour or just pour boiling water over the malt?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers