Classic rye homemade bread in a bread maker

Classic rye homemade bread in a bread maker

Category: Sourdough bread

Ingredients
Rye flour (st. = 200 ml.)	1.5 tbsp. (160 gr.)
Wheat flour	1.5 tbsp. (185 gr)
Leaven	2 tbsp. l. with top
Tea (1 teaspoon of tea per glass)	1 tbsp.
Sugar	2 tbsp. l.
Powdered milk	2 tbsp. l.
Cocoa	1 tsp
Instant coffee	1 tsp
Dry yeast	1.5 tsp.
Salt	2 tsp

Cooking method

• First you need to prepare the SQUARE
• 1 cup rye flour
• 1 table. l sugar
• 2 tea. l. yeast
• add enough water to make a thin dough.
• Soak 18 hours in a warm place, covered with a towel (do not cover with a lid, otherwise you will collect sourdough throughout the kitchen, as we once did)
• Then put it in the refrigerator until full use.
• The bread itself: (weight 900g.-1kg.)
• Add all the ingredients as recommended by your bread maker. And bake in rye bread mode.
• Putting cocoa and coffee is desirable, but not necessary (they give the classic color to rye bread). The brew gives the bread the freshness of a mountain morning (this is a quote from the recipe, but I didn't smell the mountain morning)
• In general, everything for cooking rye bread, it is really worth it.
• Bon appetit, everyone!

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Please clarify:

One and a half glasses of wheat flour (glass = 200ml)
One and a half cups rye flour

How much is it in grams? Well, or where to buy a custom glass
200 ml.?

Please clarify:

One and a half glasses of wheat flour (glass = 200ml)
One and a half cups rye flour

How much is it in grams? Well, or where to buy a custom glass
200 ml.?

I have a 240ml glass in Panasonic, and I measure the flour to the 200ml mark - this comes out one glass and again up to the 100ml mark - this comes out half a glass in total we get = one and a half glasses, as required in the recipe.

In my opinion, it is inconvenient (IMHO), although there is another option: in 240 ml. pour the flour completely into the glass and add another 60 ml. - and so every time !!! Isn't it easier - to weigh once, according to your method and indicate in the recipe?

In my opinion, it is inconvenient (IMHO), although there is another option: in 240 ml. pour the flour completely into the glass and add another 60 ml. - and so every time !!! Isn't it easier - to weigh once, according to your method and indicate in the recipe?

I wrote this because the measuring cups are different for all manufacturers: 220ml, 230ml, 240ml. This always baffles me because in the recipes no one indicates what kind of glass capacity they have. And not everyone has scales. And I took this into account and therefore my recipe is universal for all stoves.

Hmm ... A very, very peculiar concept of universality.

If, from me, add. efforts to recount - and I'm not alone. That is, for a group of people - the original recipe is not acceptable, does this mean that it is universal?

Truly versatile recipe, and it is well understood by both those who use the measuring cup (according to your method) and those who use the scales!

One and a half glass of wheat flour (glass = 200ml.) - 185 gr. (187.5 gr.)
One and a half glasses of rye flour - 160 gr. (162.5 gr.)

It's just math.

Made rye bread according to the Dentista recipe. It turned out the first time. Great taste. Well risen, baked. Quite a simple recipe, but it turned out very tasty. Thank you.

Has anyone tried adding soy flour to rye bread dough? share your experience

I don't have a single recipe for soy flour, so I haven't tried adding it.There is a recipe with powdered soy milk, but my hands have not yet reached it, although I have already bought soy milk. When I try, I will write (if it is worthwhile).

Why put soy flour?

Grams, different glasses.
Someone can write the original prescription in one system. So grams, so grams. If glasses - then the volume along the cut of the glass (without a slide).

From attached to a person. For example, I don't have any scales at all, so it's more convenient for me in glasses. Don't you have glasses, or is 200 grams not marked there?
To the author: Tell me, please, can the leaven be stored for a long time? This amount is about how much bread is enough?

To the author: Tell me, please, can the leaven be stored for a long time? This amount is about how much bread is enough?

For about 10 loaves, and store until full use (about 2-3 weeks).

Why put soy flour?

Soy flour is a kind of wheat flour improver. Many bakeries in Moscow are guilty of this. But I would not advise you to add soy flour to homemade bread.

Lola, thanks for the explanation and advice. I, in fact, are somehow not very friendly with soy. And she asked in order to exclude all the pros and cons. Thanks again.

Sorry, is the amount of water in the recipe correct?
I tried to repeat the recipe, only I used the Extra-R dry starter culture, respectively increasing the amount of water by 20 grams.
Judging by the fact that we need much more water.
And in the recipes from Panasonic, 310 ml is needed for 3 glasses of flour. water, not 200.
Tell me, maybe I'm doing something wrong?

The result is the ruins of a bakery. Too bad it's not edible.

This is a masterpiece. To be honest, I bake this sourdough bread from the recipe and have never tried baking with dry sourdoughs (I don't have them yet). So, I advise you to try using a prescription starter, and everything will be OK.

Judging by the fact that we need much more water.
And in the recipes from Panasonic, 310 ml is needed for 3 glasses of flour. water, not 200.
Tell me, maybe I'm doing something wrong?

And note that in Panas the glass is 240 ml, and in this recipe the glasses are 200 ml. So the flour must be poured up to the mark - 200 ml.

Mikva, good time of the day. I got this kind of buckwheat bread according to the recipe on our forum, and rye bread according to the Dentista recipe every day. No breakdowns. The loaf is not big, just for one day for the two of us with my husband. I put everything as written in the recipe. I didn't measure out the grams, I just pour flour into the glass up to the 200 ml mark and then 100 ml. But with water I already did the experiment twice: I didn’t pour 200 ml, but 230-240 ml. It seemed to me that the bread is not much more airy.
By the way, maybe you, when measuring the flour, did not pay attention to the fact that the recipe indicated not grams, but a glass measure - milliliters. Maybe you put 300 g of flour and that and that, then this is the result from here? Plus the leaven is liquid, not dry. 2 tbsp. l. liquids also play a role. Well, I don't know what else to suggest anymore.

Tell me, maybe I'm doing something wrong?

The result is the ruins of a bakery. Too bad it's not edible.

I suggest.
In the process of baking a new recipe (experiment), I strongly recommend controlling the batch. In 15 minutes after the start of the kneading, a bun should form, rolling on the bucket. Should not stick to the walls, the dough is slightly sticky, but should not stick to the fingers. This is the criterion for the correct water-flour ratio. If the dough is dry, lumpy, add 1-2 tbsp. l. water, if the dough is liquid, add 1-2 tbsp. l. flour.
In your case, after 5 minutes. it would be seen that there is little water.

By the way, here is some useful information on rye bread:
🔗
There is also a discussion, advice from experienced bakers.

And note that in Panas the glass is 240 ml, and in this recipe the glasses are 200 ml. So the flour must be poured up to the mark - 200 ml.

I took this into account.

Maybe you put 300 g of flour and that and that, then this is the result from here? Plus the leaven is liquid, not dry. 2 tbsp. l. liquids also play a role.

I also never measured in grams. All by ml.

Nothing, I'll try again.
By the way, no one can tell you the recipe for ordinary store bread. He is usually called "Oksky". The bakeries seem to be keeping the recipe under wraps.

I dashed through the link kindly provided by Anyone - very interesting! Thank you!
I decided to try this recipe: "" Danish beer bread "
0.5 cups of beer (dark, light, it doesn't matter).
1 cup water or 1 cup cottage cheese whey
1 tbsp. l. grows up. oils
a little sugar, literally 1 tsp.
2 and 2/3 cups of gray (whole) wheat flour or a mixture of white flour and bran (2: 1)
3/4 cup rye flour
1 tbsp. l. gluten
1.5 tsp. salt
1 tsp dry yeast, if we do it on a slow mode, 2 or even a little more, almost 3, if we do it on a fast mode. I baked on fast.
1-1.5 tsp powder of black malt, with it - excellent, but if not at all, then you can without it. Do not brew the malt, but sprinkle it along with all the dry ingredients.

All spoons are without tops.

Optional - 2 tbsp. l. dried cilantro crushed into dust (with it and with black malt - pure Borodinsky), especially if you pour coriander grains on top before the 2nd rise. If we want to make a semblance of Riga bread, then pour 1 tbsp of dried ground cumin. l. and to taste some whole seeds on top before 2nd rise.

The crust is only light if malt has been used and medium if not used. "
There was no beer - I used kvass (natural), instead of whey - old kefir, diluted in half with water, wheat flour - ordinary + a spoonful of bran, I don't have gluten, and instead of malt - tsp. cocoa. Baking mode Whole Grain Bread (Kenwood), light crust.
The bread turned out to be delicious - like Darnitskiy and even better!

I also use a similar sourdough, but the dough recipe is slightly different. I use 2 cups of rye and 2 cups of wheat (230 ml). There is more sugar than salt. Therefore, the bread is very tasty, but sweetish. I would like to clarify about the hop sourdough. Is it still better or not?

Excuse me, but what yeast is used for the sourdough, also dry?

Yes, yeast is dry

I have a question. The recipe I use is almost the same, only without coffee and cocoa. The color is not black, but grayish. And if you add dark beer to your tea?

The recipe is similar, but with beer, here: https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=357.0
Yesterday baked, it turned out - super.

The recipe is probably good, but mashed potatoes are somehow confusing

[grandma Lyubka]

It confused me too, but I put everything as it says in the recipe. I don't know what the cereal influenced, but the bread is excellent. I have a few more recipes with mashed potatoes or potato flakes and all of these recipes are praised. So, I think potatoes have a positive effect. I don't remember which topic, but grandma Lyubka wrote that she added mashed potatoes left over from lunch to the bread and it turned out to be excellent bread. So, do not be embarrassed, do everything according to the recipe and it will be.

the bread maker is just a miracle of technology and my question is, I have a Panasonic 207, it has a program - bread made from several varieties of flour, with rye flour. I would like to bake sourdough bread, tell me which program to bake

[spark882]

spark882
I bake bread with sourdough, adding it to the main components, that is, sourdough does not replace dry yeast, but serves as an acidifier for rye flour.
It is advisable that the dough be suitable for about 2.5 hours. In winter, it was warmer in my kitchen - heating before mixing was 30 minutes. and I baked rye bread (with a ratio of rye flour - wheat flour 2: 1 or 1: 1) in the "Basic" mode, and now it takes 1 hour to warm up in this mode. That is, 30min. subtracted from the rise time of the dough.
Therefore, I switched to baking in "Whole Wheat" mode, where the rise time is guaranteed to be at least 2 hours. 25 m.

Thanks Aglo for the consultation ...one more clarification .. does the dough rise not in the oven? and I also have a Basik mode for several types of flour? Whole Wheat mode is that, I don't have such a mode on my bread maker ...

and how much should be added starter culture and should the amount of other added liquid be reduced?

Help a novice baker.

My machine (Morphy Richards) recommends loading the ingredients in this order: water, oil, salt, sugar, flour and then yeast, so that they do not come into contact with the liquid.
When is the starter loaded?

[Berenice]

Berenice
Sourdough refers to a liquid, therefore it is loaded with water (after).

spark882
The rise of the dough takes place in the oven.

See instructions page 3, page 7. The choice of the type of bread. The Whole Wheat mode (main baked goods made from wholemeal flour) is selected by the "Menu" button and you definitely have it. It is indicated to the right of the display under BASIC.

I add 3 tbsp. tablespoons of sourdough in 1.5 cups of rye flour. The amount of liquid should be reduced by about 1.5 tbsp. spoons. but I control the liquid by the mixing result.
The dough should be steep if the flour is 1.5 to 1.5. Our stoves hardly interfere with it.

[Berenice]

Berenice
Sourdough refers to a liquid, therefore it is loaded with water (after).

spark882
The rise of the dough takes place in the oven.

See instructions page 3, page 7. The choice of the type of bread. The Whole Wheat mode (main baked goods made from wholemeal flour) is selected by the "Menu" button and you definitely have it. It is indicated to the right of the display under BASIC.

I add 3 tbsp. tablespoons of sourdough in 1.5 cups of rye flour. The amount of liquid should be reduced by about 1.5 tbsp. spoons. but I control the liquid by the mixing result.
The dough should be steep if the flour is 1.5 to 1.5. Our stoves hardly interfere with it.

Thanks for the ambulance.
And where can I download the instruction for Morphy Richards in Russian?

Thanks for the ambulance.
And where can I download the instruction for Morphy Richards in Russian?

This is you to Caprice contact, she is a specialist in this brand of stoves.

[Dentist]

Respected Dentist, my bread maker, unfortunately, is not designed for a loaf of more than 700 grams, so please tell me if it would be correct to simply "divide by two" all the components mentioned in the recipe?

Whole Wheat mode is that, I don't have such a mode on my bread maker ...

This is Whole Flour mode. It is on the 207 model.

[Dentist]

Respected Dentist, my bread maker, unfortunately, is not designed for a loaf of more than 700 grams, so please tell me if it would be correct to simply "divide by two" all the components mentioned in the recipe?

Ruta, dear, this is certainly cool, but only me dear. Well, these are little things, now for bread.
I think you can divide the ingredients by ½, only yeast, I think you need to put 1 tsp., Otherwise 0.75 will not be enough. But, to be honest, the bread does not come out very voluminous, so it should not get out of the mold. He can try not to change anything and just control the kneading and rising of the dough. But even if you reduce the proportion, be sure to spy on the batch, or you never know what?

[Dentist]

Dentist , sorry for the unintentional misnomers, on the Internet everything is not so simple, but to look at the profile against the background of Friday, 13, I did not finish thinking%)

I will try with decreasing proportions; right now, a loaf of pine nuts fits in the stove according to the "maximum" proportions from the recipe book, so let's see how much it comes out by weight.

Dentist, regarding reducing proportions for your recipe:
everything was successfully mixed and reduced, but the delicious loaf at the exit weighed only 230 grams!
I, of course, the next day repeated the procedure, no longer changing the proportions - and the weight of the bread was 600 grams, which fit perfectly in my bread machine; I confess I'm at a loss =)
Please tell me, does your bread according to this recipe really pull at the output of 900 grams?

[Ruta]

Ruta, the fact is that I have never weighed my bread, but in the original source, they assured that the bread would come out by weight somewhere around 900-1000g. So trust people after that. But after the next baking of this bread, I will definitely weigh the finished product, probably mine will also weigh less, because in size it does not particularly correspond to a kilogram. I will write as soon as I weigh.

My oven does not allow for more than 1 kg of food in total. I tried to count. how much will be in the recipe, there are definitely more than kg.I risked pushing, the dough is soooo heavy that I had to add liquid and split off the excess so that she could twist

or my head did not cook well at 6 in the morning, now I think it turns out a kilogram in total, but when adding liquid, when the dough was super dry and did not want to curl up into a lump, I still had to pinch it off, my bread maker began to groan suspiciously, I think it was too heavy for her mix

[makk]

makk where the kilogram comes from?

One and a half glasses of wheat flour (glass = 200 ml.) - 185 gr. (187.5 gr.)
One and a half glasses of rye flour - 160 gr. (162.5 gr.)
a glass of tea - 200 gr
the rest of the additives in the dough, whatever you think, more than 700 grams of the final weight of the loaf will not be able to give; Wish I had found the conversion table earlier!

These measures were previously quoted on the forum; and there is also a general table:

[makk]

makk where the kilogram comes from?

well that's right, it's only me who can add mg and get kg thanks! But 200 ml of tea was not enough, plus I added not dry milk there, but fresh milk and it was still not enough, I had to add another 50 grams or more.

My oven does not allow for more than 1 kg of food in total. I tried to count. how much will be in the recipe, there are definitely more than kg. I risked pushing, the dough is soooo heavy that I had to add liquid and split off the excess so that she could twist

or my head did not cook well at 6 in the morning, now I think it turns out a kilogram in total, but when adding liquid, when the dough was super dry and did not want to curl up into a lump, I still had to pinch it off, my bread maker began to groan suspiciously, I think it was too heavy for her mix

Now I read clever literature on the subject of how different flour behaves together with water, and so smart people write that white flour takes additional water when kneading (within reason, so as not to be raw inside), and rye flour will not take, it will be inside a dense lump, and water will be around it. I already got caught on this. Therefore, do not sin at 6 in the morning, you see, you also need to know this. I will read more, experiment, and then tell you.

no, no, I added milk (I don’t know why all of a sudden it was him, but with the terrible sounds of the bread machine, she just grabbed the first one that came across), the dough, of course, does not absorb so hot, but at first it didn’t gather in a lump from dryness! Then a tight lump gathered, which the oven could not crank. I put my hand in there insolently and turned this lump a couple of times, so that with grief the milk was absorbed in half, it didn't remain on the sides. In the end, I baked the bread, but it is very sweet for my taste, and so it’s even nothing. if you do not look at that. that slightly rose and there is no beautiful crust, it turned out to be an even surface of the moon

Good day to all.

I have a question about this very sourdough - it's normal that for the first few hours it rose very actively, and even got out of the can (I did not calculate with the volume of dishes), and then, after a couple of hours, it fell and does not rise again. All this in bubbles, smells sour, but does not rise anymore.

Thank you in advance for your response.

Now I read clever literature on the subject of how different flour behaves together with water, and so smart people write that white flour takes additional water when kneading (within reason, so as not to be raw inside), and rye flour will not take, it will be inside a dense lump, and water will be around it. I already got caught on this.

Smart literature says nothing about such an effect? The lump of wheat-rye flour seems to have rolled, it is dry under the mixer, but about five minutes before the end of the kneading, it suddenly spreads out, a batter appears under the mixer.