Classic rye homemade bread in a bread maker

Timona, but you yourself write that there is a program called Borodino bread. So why be wise? Bake on it.
Peeled rye flour is just what you need. And if you want sour, then you need to add Extra-R or Agram. At worst, apple cider vinegar. Some members of the forum bake with sourdough, they say it gives sourness.

Elena Bo, Is there enough time to raise the bread? She's too short, only two and a half hours.

Enough for rye. During proofing, the dough does not settle (rye does not like this) and everything fits perfectly. I fell in love with this regime, although I also doubted and did not trust him before.
This setting is ideal for yeast rye bread. If done with sourdough, then this is another song.

Hello. Here came my first positive experience of baking rye bread. Thanks to the site - a ton of information can be found. I want to share how my bread was baked.
All according to the recipe from the first post. Everything was measured in ml, because we do not have scales. Flour was poured from a bag into a measuring cup - 300 ml each without any tamping. Water 150 ml, tea leaves (actually, ordinary tea leaves) - 50 ml.
Many people here complain that there is not enough water. I want to note that the proportions in the recipe are perfectly observed, I did not have to add a spoonful of water.
Separately about the baking mode. I have Moulinex-2000, there are baking modes for bread with the addition of rye flour (mode 4), but I did not like it, because there are 2 intermediate kneads for 10 seconds, and after that the dough falls off, and the bread becomes concave lid - this was my first experience in baking bread according to this recipe (one might say, in general, the first experience in baking rye bread).
For the 2nd and 3rd times the bread was baked on the following programs: first, mode 11 - kneading dough (30 minutes) + rise (1 hour). Then mode 12 - baking (I set it for about 50-60 minutes). At the same time, it was possible to bypass the intermediate 10-second batches.
Immediately after kneading, I take out the knife and move the dough to the middle of the bowl, while forming a "kolobok" shape out of it - it fits so beautifully.
That's it, we don't open the stove anymore, so as not to violate the temperature regime with cool air - for curious people, the bread lid will fail (a stage already passed).
Don't look at the color of the orange bread - the sun was shining through the window. The real color of the bread is somewhere between the first and second pictures.
Delicious!!!

[Dentist]

Dentist, and everyone who made bread according to the recipe from the first post of this topic, for sourdough, measure 1 glass of flour also up to the 200ml mark?

for sourdough, measure 1 glass of flour to the 200ml mark?

Yes, up to the 200 ml mark. We love this bread very much!

Question If I make 2 times less leaven, will it still be aged for 18 hours? Or can you halve the time as well as the number of products?

SkoNaNi starter should ferment for 18 hours, no matter how much you take.

SkoNaNi starter should ferment for 18 hours, no matter how much you take.

Thank you, I assumed so)))) But since I am making sourdough in general for the first time, I decided to make sure

I have moulinex 5004, and there is no black bread program there, only Borodino (from the programmed black bread). The total time of the program is 2h20m. All other recipes according to the program for traditional bread, from 3h20m to 3h50m. There is no temperature equalization, but there is a timer option, so this problem can be solved. But what kind of bread program to take?

Timona! Try program 8. I baked twice the other day, I really liked it. And for 1 baking.In general, as I added sourdough (only did it for the first time), the bread became like bread, like a store bread, with sourness.

At first my leaven was bubbling, and then it stopped, settled down.

At first my leaven was bubbling, and then it stopped, settled down.

What kind of leaven do you make - there are many of them and they are all different?

In any case, the most detailed material on starter cultures is here:

PREPARATION OF KEFIR SQUARE by Admin IN PHOTOS
https://Mcooker-enn.tomathouse.com/in...94.0

Kefir starter culture by Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1068.0

[Admin]

Admin, I made the leaven from the first page of this topic (rye flour + yeast + sugar + water) ... In general, I tried to revive it ... I added some flour and some water. I just don't know how to understand that she won't fit? After all, the leaven probably could have deteriorated already ??? I'm a layman in this business!
I looked at your photos and realized that my sourdough looks and looked quite normal, I thought that it should just bubble up all over I was very confused by the smooth surface. But my increase is not very large ... Perhaps due to the fact that I did half of the norm + I have a very large form ... By the way, it is plastic, can this affect the behavior of the leaven?

[SkoNaNi]

SkoNaNi, the main thing is calmness! Make it thick, but soft. So that on a spoon, when you interfere, it was such a fluffy "hat". Like pancake dough. She will bubble up and stop, if she does not rise, give her rye flour (without water) 1 tsp. and interfere. In my liter can, it rose almost to the top. You will definitely succeed. Good luck!

[SkoNaNi]

SkoNaNi, the main thing is calmness! Make it thick, but soft. So that on a spoon, when you interfere, it was such a fluffy "hat". Like pancake dough. She will bubble up and stop, if she does not rise, give her rye flour (without water) 1 tsp. and interfere. In my liter can, it rose almost to the top. You will definitely succeed. Good luck!

in general, I realized that because of the very large shape and a small amount of products, I cannot determine whether she rose well ... I fed her with flour, it increased 2 times, I interfered with her, she then again increased and I put it in a glass jar and put it in the refrigerator on the coolest shelf. Is it worth it now to feed one more time right in the bank?

Well, you have already been answered. Try to do this.

Well, you have already been answered. Try to do this.

Yes, now, probably, I'm still pouring it into the can of flour ...
after that, can I put it in the refrigerator?
I had the leaven at room temperature. from 11 am yesterday ... that is, 26 hours.

in general, I realized that because of the very large shape and a small amount of products, I cannot determine whether she rose well ... I fed her with flour, it increased 2 times, I interfered with her, she then again increased and I put it in a glass jar and put it in the refrigerator on the coolest shelf. Is it worth it now to feed one more time right in the bank?

If you have already fed her several times (3), then she is already ripe for baking, and then she may "burn out", she will need rest.

The shape of the dishes has nothing to do with it, the leaven has its own laws - we rise - we go down.
It is not clear from the content of your post what you want to do with it next.
If baking bread - bake after 3 dressings. If you put it away for storage, you don't need to agitate it with top dressing, it was removed in the cold. and let it stand for up to 7-10 days until it's time to eat before you start using it.
For more information on feeding, see here.

Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3394.0

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new
3. Wheat-rye bread on dough from Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

Sorry for the confusion in the posts I'm a little worried ...
I fed only 1 time, about 2 hours ago ...
Today in 3 hours I want to bake bread on it.
The thing is that in this topic on the first page there is a recipe for sourdough, and so it does not say about feeding ... I just climbed on and-no, and everywhere it says that the sourdough needs to be fed, so I decided to do it ...

I fed only 1 time, about 2 hours ago ...
Today in 3 hours I want to bake bread on it.

You don't need to feed this leaven. Let it stand in the fridge.I gave mine a little bit of flour on the first day, when she didn't want to get up. Take what you need and back to the refrigerator.
And now, when the experience has appeared, we can start growing kefir.

You don't need to feed this leaven. Let it stand in the fridge. I gave mine a little flour on the first day when she did not want to get up. Take what you need and back to the refrigerator.
And now, when the experience has appeared, you can start growing kefir.

WELL!!!! THANKS FOR THE HELP!
I fed it a second time, in an hour I'll put it in the refrigerator ...
Cover the jar with a lid or a film with holes? Do you need to breathe the leaven?

[until full use.]

Sorry for the confusion in the posts I'm a little worried ...
I fed only 1 time, about 2 hours ago ...
Today in 3 hours I want to bake bread on it.
The thing is that in this topic on the first page there is a recipe for sourdough, and so it does not say about feeding ... I just climbed on and-no, and everywhere it says that the sourdough needs to be fed, so I decided to do it ...

We read carefully on the first page:

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.

Withstand 18 hours in a warm place, covered with a towel (do not cover with a lid, otherwise you will collect the leaven throughout the kitchen, as we once did)
Then put it in the refrigerator until full use.


Here is the phrase "until full use", I also did not understand the author what to do with the leaven further, if you just need to fully use it. Apparently the author will tell you better. In principle, this sourdough should be considered as a sour dough.

If the author says to use it after 18 hours, then the author knows what he is talking about, and you need to follow his advice.
And why surf the Internet, when we have already worked out this topic well, and it is better to work with the authors of starter cultures, they know their starter cultures and will prompt. And then - the leavens are very different, although the principle of their action is practically the same.

here are their addresses on our website:

Various starters

Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3394.0

Kefir starter culture by Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1068.0

Monastic leavens
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=176.0

Luca's "eternal leaven"
https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0

Preparation of uterine starter culture
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1331.0

And now try to revive the leaven (as, you have already been given the advice above) and when it foams and doubles in volume (you get a dough), bake bread, you can also use a bread maker.

[until full use.]

We read carefully on the first page:

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.

Withstand 18 hours in a warm place, covered with a towel (do not cover with a lid, otherwise you will collect the leaven throughout the kitchen, as we once did)
Then put it in the refrigerator until full use.

I read everything carefully !!! Did as it is written !!!! Only now my leaven "died" literally in 6 hours. But this is the first time I am making a leaven, I thought that everything is ok, and then nothing changed ... So I got worried

And why surf the Internet when we have already worked out this t
ema, and it is better to work with the authors of leavening cultures, they know their leavens and will prompt.

Weak man!

[Admin]

Admin, and how much can a sourdough live in a refrigerator without feeding? We want to leave for a week or two, how can she survive without us? I got it ready-made, the previous owners fed it with sugar, milk and flour (As we say about fish) I have it for two weeks. First, I gave her old peroxidized kefir, and then I fed 1 tablespoon of rye flour twice. All this time she stood in the refrigerator. Now it is rising in the warmth, I will put bread. Then I'll put it back.

[Admin]

Admin, and how much can a sourdough live in a refrigerator without feeding? We want to leave for a week or two, how can she survive without us? I got it ready-made, the previous owners fed it with sugar, milk and flour (As we say about fish) I have it for two weeks. First, I gave her old peroxidized kefir, and then I fed 1 tablespoon of rye flour twice. All this time she stood in the refrigerator. Now it is rising in the warmth, I will put bread. Then I'll put it back.

Lika, you first decide for yourself (and for me) with which leaven you are going to be friends, there are many and different.
I can talk a lot about them today, but in order not to harm you need to know what it is about.
Any starter culture can be kept in the refrigerator without feeding for 10-15 days for sure. I had a situation when she lived like this for 20 days, but this is not desirable, then it is more difficult to recover.

[Admin]

Admin, they brought me the leaven already grown, allegedly from some monastery. It was ordered to feed 1 glass with sugar, milk and flour, then divide it, bake something, give the rest. In general, some kind of nonsense. It is felt that the leaven is ripe, with a good smell. Now I just want to feed it with rye flour and keep it in the refrigerator. Or will it be worse for her from rye flour without sugar and milk?

Any starter culture can be kept in the refrigerator without feeding for 10-15 days for sure.

This is very good.

[Dentist]

In spite of everything, I got a great bread !!!!! YUMMY!!!
With the sourdough, I, of course, made a difference - the bread did not rise very much, but this size of a piece is very convenient for butters !!!
Dentist, thank you so much for the recipe! +1 to you from me !!!!

I baked this bread this weekend. It turned out delicious. Otherwise, I just couldn't find a recipe for rye bread without any food additives.
Thanks for the recipe. Introduced it into my cookbook

Hello! Dentist, thanks for the recipe! The bread turned out from the outside exactly like in the photo from SkoNaNi. But I have a question - why did it burn with me ... In the author's photo, it is well fried, but I burned it ... there are, of course, assumptions:
- I ran from work for a long time and pulled it out of the bucket an hour after baking ... but the thermal heater turned off;
- maybe a lot of sugar ....;
- or my willfulness was punished: 20 grams of kvass wort was added - but flour was also reduced - instead of cocoa and coffee ... and a spoonful of vegetable oil was also added ...
And inside there is such insanely delicious bread !!!

Help, please, nothing works, the bread is in the form of fried porridge (for the second time, I won't survive the third). I do everything as if according to a prescription (maybe 200 ml of water is not enough), or the lack of experience affects (with the stove the fifth day).

Help, please, nothing works, the bread is in the form of fried porridge (for the second time, I won't survive the third). I do everything as if according to a prescription (maybe 200 ml of water is not enough), or the lack of experience affects (with the stove the fifth day).

This is because it is only the fifth day with the oven, and it is not recommended to make rye bread.
Work the white bread well first. And gradually introduce various flour additives into it, work out the state of the kolobok.
Then start making wheat-rye bread, and only then gradually come to pure rye bread.

It is not enough to do only according to the recipe - here you need to feel the bread, you really need experience.

Good luck!

And what can replace milk powder?

And what can replace milk powder?

Liquid.

[
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.

Withstand 18 hours in a warm place, covered with a towel (do not cover with a lid, otherwise you will collect the leaven throughout the kitchen, as we once did)
Then put it in the refrigerator until full use.

[

I made this sourdough and after 2 hours it began to ferment, come out of the edges ... But then fell off and the next day it looked like flour mixed with water ... No fermentation process is observed ... Is that how it should be? Or did I fail? And it just had to be used, after 2 hours, when it rose and bubbled?

I put the "Dough" mode first, and then "Baking". It turned out 2 times higher than on other programs, and much tastier
The height was half a bucket, while others made a low brick.

I made this sourdough and after 2 hours it began to ferment, come out of the edges ... But then it fell off and the next day it looked like flour mixed with water ...There is no fermentation process ... Is this how it should be? Or did I fail? And it just had to be used, after 2 hours, when it rose and bubbled?

Dogrose
On yeast, this is not a leaven, but a dough, on the second day everyone died in it, :) there is no one to multiply.
Make a natural starter culture with water, whey or kefir.
Then select by experience the right amount for a specific recipe.

I would like to ask the owners of Panasov 254. on what mode did you bake this bread? it is possible like this: first set the "Pelmeni" mode, and then the "Basic" mode? I wrote off the recipe for myself, but I don't dare to bake yet. because there is no "rye" mode in HP.

Thanks to the author of the recipe Dentist. This time from me. The bread turned out to be lush, beautiful and tasty. Only ... where is the taste of the well-known rye bread? How to get the taste of real rye?

[Dentist]

First you need to prepare the SQUARE
add enough water to make a thin dough.
Add all the ingredients as recommended by your bread maker.

Dentist, Hello

I am a complete zero in this matter, since tomorrow I am only going to buy a bread maker. And I decided to update it with your favorite recipe.
But as an amateur, I have a couple of questions for you about your starter culture and recipe.

What kind of water should be used for this leaven? Raw tap or boiled, warm or cold?

And do you need to stir the leaven with a mixer or by hand?

And what does this phrase mean? "Add all the ingredients as recommended by your bread maker."

[Dentist]

Until Dentist missing, can I try to answer?

What is called sourdough here (in this recipe), we usually call OPARA, well, this is just a question of the usual terminology, so that later (you will read and try everything) it would be clearer. And about leaven is a separate conversation ...

I personally would advise the water to be warm, boiled (or at least filtered).

you can stir it all by hand.

"Add all the ingredients as recommended by your bread maker."
And this phrase will become clear to you immediately, as soon as you buy the HP and read the instructions for it, the fact is that different manufacturers recommend a different order of bookmarking products:

some - liquid first (to the bottom), and then dry ingredients ..
others - vice versa

I want to share a recipe for rye bread, which we bake almost every day and from which not only our family is delighted, but also all friends and relatives who have tasted it.
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.

Withstand 18 hours in a warm place, covered with a towel (do not cover with a lid, otherwise you will collect the leaven throughout the kitchen, as we once did)
Then put it in the refrigerator until full use.

The bread itself: (weight 900g.-1kg.)

One and a half glasses of wheat flour (glass = 200ml)
One and a half cups rye flour
2 table. l. sourdoughs (with top - how much will you take)
1 glass of tea (1 teaspoon of tea per glass)
2 table. l. Sahara
2 table. l. milk powder
2 tsp salt
1 tsp cocoa
1 tsp rast. coffee
1.5 tsp. dry yeast

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.

Good day.
Can you please tell me if it is possible to add rye crackers to this leaven?
To enhance the taste, I think We do not have kvass wort and dry kvass, too, have not yet found it unfortunately Can I spoil the leaven?

I baked your bread Thanks for the recipe!

[Gelena_]

Gelena_, you can spoil the leaven with rye breadcrumbs, but the bread itself cannot. Therefore, I would advise you to add them not to the sourdough, but to the bread itself when kneading.Just write what happens, it's very interesting, because no one has done this with this recipe yet.

[Gelena_]

Gelena_, you can spoil the leaven with rye breadcrumbs, but the bread itself cannot. Therefore, I would advise you to add them not to the sourdough, but to the bread itself when kneading. Just write what happens, it's very interesting, because no one has done this with this recipe yet.

Thank you very much! I'll try ... I will definitely write what happened

Here's a rye bread. Baked according to the recipe of E. Molokhovets, taking into account the recommendations of Elena BO (special thanks to her)
- 3 cups rye flour
-1 1/8 cup water
- a tablespoon of sugar
- 1 1/2 teaspoons of salt
-1 tablespoon of dry kvass concentrate
- 1 1/2 tablespoons of mustard oil
- 4 tablespoons of "everlasting" leaven

Process In the evening, mix 2 cups flour and water. Add sourdough and sugar. Mix the dough on the program (I use the Hitachi stove). Leave overnight in a warm place.
In the morning, pour the rest of the flour, salt, oil and kvass concentrate. Run the dough again according to the program. (if the dough is too thin, add more flour)
Let the dough rise (it will rise rather slowly) for another 5-6 hours
Well and bake

Thank you very much! I'll try ... I will definitely write what happened

I poured rye crackers with boiling water, not a lot of sugar ... I tried to make kvass wort and added 2 tablespoons when kneading the dough. The taste, it seems to me, has added a little sourness, in general, not bad

[Gelena_]

generally not bad

Well, wow "not bad"! Gelena_ , yes, that's great!
And the crumb is so beautiful, even, fine-pored ... in general, it looks very appetizing. And I won't even imagine its taste, I'm afraid to choke. Well done! Good bread!

[Gelena_]

Well, wow "not bad"! Gelena_ , yes, that's great!
And the crumb is so beautiful, even, fine-pored ... in general, it looks very appetizing. And I won't even imagine its taste, I'm afraid to choke. Well done! Good bread!

Thank you

Please tell a beginner. Which yeast is put dry or fresh in the leaven?

[Technologist]

Technologist, both dry and fresh yeast can be used. Fresh - twice as much as dry by weight.

Thanks a lot!