Wheat-rye bread ordinary in a bread maker

Wheat-rye bread ordinary in a bread maker

Category: Yeast bread

Ingredients
Wheat flour	350 g
Rye flour	150 g
Water	360 ml
Salt	1.5 tsp
Sugar	1.5 tbsp. l.
Oil	2 st. l.
Dry yeast	1.5 tsp
Dry kvass (do not brew)	2 tbsp. l.
Dry mustard (you can skip it)	1 tsp

Cooking method

• basic mode, medium size, medium crust
• (if someone repeated, I apologize, but I picked up the recipe myself) + if you put 1 tbsp of mustard. spoon-bread will not rise so much, but it will be more fragrant)

Note

I bake such bread for every day (it always turns out)

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vecz
Can you please tell me if dry kvass can be replaced with dry malt?
Thank you

koker0208
sure you may

[koker0208]

koker0208 ,
You can definitely replace it, with malt the taste of the finished bread will be even brighter!

I baked bread according to your recipe. True, I did not find dry kvass, so I did without it.
Weighed everything on the scales. In the process of mixing, I added about 1 tbsp. l. wheat flour.
The finished bread turned out to be high, the crumb is homogeneous. And of course very tasty.
Thanks for another recipe to my collection!

Suddenly he rose strongly, raised his kraku, surprising for rye flour, wrote it down on a pencil

2 tbsp. l. dry kvass (do not brew)

what can replace dry kvass and is it possible without it at all? Thank you!

because

I baked bread according to your recipe. True, I did not find dry kvass, so I did without it.

With these quotes you yourself have already answered the question. You can do without dry kvass, or replace it with rye malt, or with kvass wort

[vecz]

My dry kvass contains rye crackers and malt.
Is this mixture easy to mix with flour and yeast?
................

didn’t wait for an answer and already mixed everything and baked everything ... and already ate everything !!!
Baked prescription vecz, only added 1 table instead of sugar. a spoonful of honey, and instead of wheat flour I took rough wheat flour! It turned out very tasty bread, very! And the color is gorgeous and the smell, and most importantly - the taste !!!
The mother-in-law especially liked this bread, who gave me this bread maker 5 days ago !!!

veczThanks for the recipe !!!!!

Tell me, please, if you replace dry kvass with kvass wort, then 1: 1? All the same, wort is liquid ...

[julia74]

Tell me, please, if you replace dry kvass with kvass wort, then 1: 1? All the same, wort is liquid ...

julia74
How many spoons of kvass wort you add, subtract as much from the amount of liquid in this recipe Good luck!

[lana7386]

lana7386, thanks a lot for the tip! I've already read about this, but in practice, apply ...

Hello,
I will test my "new thing" with your recipe.
But I have a question about butter - do you need butter or vegetable?
And what should be the "basic" mode, normal or fast?

[Kakirka]

Hello,
I will test my "new thing" with your recipe.
But I have a question about butter - do you need butter or vegetable?
And what should be the "basic" mode, normal or fast?

I am not the author of the recipe, but I will express my opinion, if you are interested, Kakirka.
Any oil can be used, but deodorized vegetable oil (odorless) is better. The main one, of course, is, as you say, usual: the recipe contains rye flour, so it takes more time.
Good luck! Then brag, show the photo!

I wrote down everything, understood it, I will try
Thank you so much

[Kakirka]

I wrote down everything, understood it, I will try
Thank you so much

Kakirka
Put 1 tbsp.l. sugar and 1 tbsp. l. honey, if you love and can use honey, this so ennobles black bread, gives it a special charm

Thank you very much for the recipe Khlebushk turned out to be very soft, airy and delicious

I will definitely repeat

When I read the recipe, everything suited me, only there were doubts: was it not enough flour for such an amount of water (given the peculiarities of my stove)? Then I redid it for my Elenberg:

Water 350 ml
The oil grows. 2.5 tbsp. l.
Wheat flour 2 1/4 measuring cups (450 g)
Rye flour 1 1/4 measuring cups (250 g)
Sugar 1.5 tbsp l.
Salt 1.5 tsp
Kvass dry (not brewed) 2 tbsp. l.
Dry yeast 1.5 tsp.

there was no mustard, so I didn't add

Bread came out excellent The son (17 years old) diminished all for a sweet soul! two tiny pieces remained in the morning

Very lush and delicious bread turned out !!!!
We ate everything, not even crumbs left ... (though I didn’t add any mustard or kvass)

Baked on the "whole flour bread" setting

Now I bake directly according to the recipe (only replaced kvass with malt? And sprinkled it with seeds) I'll take a picture!

All the time she baked only white bread and cheese. I found dry kvass in the kitchen (SAF-kvass left over from the summer). So I went to try this bread to bake. HP Panasonic 255. I hope it will work out.

[vecz]

vecz
Your bread always tastes good according to your recipe. I've baked it several times already. Pets eaten very quickly
I always put mustard and kvass. But sometimes I put less sugar

And this bread, when kneading, what kind of bun should turn out to the touch?

And this bread, when kneading, what kind of bun should turn out to the touch?

The gingerbread man is softer and more sticky than when made from wheat alone. I put everything according to the recipe. And after the last kneading, I take out the spatula and form it into a hand loaf. It always turns out well, it goes through, it is baked with a flat convex roof.

Is this recipe suitable for any stove? I have Moulinex2000

Is this recipe suitable for any stove? I have Moulinex2000

I have a Panasonic. But I think you can bake in yours. You may have to recalculate flour and water, look in the instructions for the stove - how much water for rye flour and how much for wheat flour, make up the ratio and recalculate and do not forget to add water for dry kvass

Great recipe!)
Before that, I cooked it without kvass and mustard, for lack of them, and today I cooked everything according to the recipe, only instead of sugar I put honey. The bread rose better than usual! take it for permanent service!)

[lisameli]

lisameli , and I constantly make wheat-rye according to this recipe

Today I baked bread according to this recipe. Wheat flour took 2 varieties. Baking in the Basic mode (in my oven it lasts 3 hours 25 minutes). At the beginning of the kneading, the bun was tight, dense, after the second batch it became softer, but did not smear and it was not particularly sticky to the walls, of the correct shape, without any puddle under it. In general, it is closer to the correct wheat ball.
The dough came up well, almost to the top of the bucket, but at the beginning of the baking cycle, the top quickly fell by 1.5-2 cm. the consistency is more like a dried crumb.
The crumb is rubbery, but not soggy, does not stick to the knife when cut, it looks more like a rubber sponge in consistency, closer to the lower crust the crumb is completely non-porous, dense. The bottom crust is very thin, less than 1 mm. In general, not at all the lush bread, like everyone else who responded here. What's my mistake? I don’t understand if it’s my hook-handles, or a problem with a long proofing, or should I take flour higher than grade 2?
But the bread itself is quite tasty, so I want to understand how to achieve a fluffy crumb and the right top?
That's what I did:


and here it is a crust:

According to the author's recipe, a little more liquid was added.Try to reduce the liquid a little more to even out the roof a bit. Follow the kneading, the bread is simple to perform.

But the bun was already quite tight, after the second batch it kept its round shape quite to itself, no tails, puddles, no sticking to the wall during kneading were noted. I can't even imagine how much to reduce the liquid then
Or maybe it's still the 2nd grade flour to blame?

Flour of the 2nd grade is not to blame. The flour is to blame, unless it is of high quality, problematic.

You can simply see from the photo that the roof has fallen, which means as a rule: a lot of liquid, a lot of yeast and a number of other reasons, including proofing - but proofing can only be controlled manually, until the dough is doubled (no more), the dough could stand and therefore the donkey ... This could also be, but with the automatic baking mode, this cannot be tracked.

Look at this topic and analyze the reasons: Bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Follow the kneading and dough again, watch!

Thank you Admin. This means that I will try to reduce the liquid a little (although I still think that it will not work to reduce a lot, otherwise the dough will be well, completely dry, the crumb from the bottom will not collect).
Or try to reduce the proofing time first? I already did this on another wheaten-corn, interrupted the third proofing and included baking. And it is strange, however, how then this bread was baked in the Whole Grain mode, because it also provides for heating and proofing for a longer time - I DO NOT UNDERSTAND ANYTHING
Oh, and I have already read and read the topic proposed by you, and all the same periodically with wheat-rye the roof falls through. And it seems to me that I am making too tight a bun, because I always and in all recipes reduce the liquid. This recipe is also 10 ml. poured less. I was less afraid that the dough would be completely dry.

[variety]

variety, baking conditions and quality of flour and other ingredients are different for all of us! Just by trial and error, learn how to make YOUR bread dough - this will be the right step
On the forum, many do so!

The first normal bread! The recipe has been adopted! The recipe is adapted to Moulinex OW200036: weight 1000 g, "French bun" setting, dark crust. The output of the finished product was 879 g. The top of the bread machine was closed, as advised on the forum.
Thank you so much for the recipe!

Congratulations on the victory!

Reduce the water a little more and in general there will be super bread! And never cut bread hot!

[diamond_69]

diamond_69, I congratulate you, beautiful bread!
But I didn't succeed!
Can I clarify, did you let the dough rise three times? How long does it take for the third proofing in French mode?

[variety]

variety, baking conditions and quality of flour and other ingredients are different for all of us! Just by trial and error, learn how to make YOUR bread dough - this will be the right step
On the forum, many do so!

So while I reach MYSTERY test, this is how many "crazy" bricks I make - probably from them it will be possible to build a grain barn!

So while I reach MYSTERY test, this is how many "crazy" bricks I make - probably from them it will be possible to build a grain barn!

Do you think we had and are differently? And still there are flaws and we experiment a lot!
We bake bread a lot and often - and we post the best, worthy, proven on the forum - we eat the rest ourselves, and sometimes we feed the birds

If you want good tasty and beautiful bread - bake a lot and often - learn to bake!

[diamond_69]

diamond_69, I congratulate you, beautiful bread!
But I didn't succeed!
Can I clarify, did you let the dough rise three times? How long does it take for the third proofing in French mode?

For my HP model, the French bun mode includes:
Crust - max. (My choice)
Weight - 1000 (my choice, despite the fact that the recipe is roughly designed for 750)
Time - 3:32
1st ascent - 0:05:00
Calming down - 0:05:00
2nd ascent - 0:20:00
1st batch - 0:39:00
3rd ascent - 0:00:10
2nd batch - 0:30:50
4th ascent - 0:00:10
3rd batch - 0:59:50
Baking - 0:52
Keeping warm - 1:00

P.S. But I really hurried to cut the bread! Emotions ... Thanks for the advice!

Well, what did you write that? Where did they take it, as if they copied from the instructions?

Time - 3:32
1st ascent - 0:05:00
Calming down - 0:05:00
2nd ascent - 0:20:00
1st batch - 0:39:00
3rd ascent - 0:00:10
2nd batch - 0:30:50
4th ascent - 0:00:10
3rd batch - 0:59:50
Baking - 0:52

SHOULD WRITE AND READ THIS: details of the explanation of the modes here #

Time - 3:32
1st batch preliminary - 0:05:00
sedimentation, dough swelling - 0:05:00
2nd batch main - 0:20:00
1st rise, proofing of the dough - 0:39:00
Kneading the dough between proofings - 0:00:10
2nd rise, proofing - 0:30:50
Dough kneading - 0:00:10
3rd rise, proofing - 0:59:50
Baking - 0:52

This is exactly what is written in the instructions for the bread maker. Rather, the table of modes is presented. I selected data from "Franz. Bulk" ...

This is exactly what is written in the instructions for the bread maker. Rather, the table of modes is presented. I selected data from "Franz. Bulk" ...

I have nothing to say ...

[diamond_69]

diamond_69, thanks for the description of the mode.
AdminThank you, too, for the clarification of what is written in the Mulinex instructions - translators are such translators
I compared our modes of the French loaf. They are identical. It seems to me that the rest of the modes will coincide, because I suspect that Scarlett-401 is Mulinex-2000 "licked" by the Chinese. They are even very similar in design.
And I also realized that, apparently, not the time of proofing influenced my "roof". This means that the search will need to be conducted in a different direction. Today I won't be able to bake this bread again, I will experiment tomorrow.
I will report on the results

Take a walk through my manual #, I gave a lot of explanatory material there

[Admin]

Admin, already going

Greetings to all!
Recently I became the owner of Panasonic 2500, not yet a sorceress, but I do not lose my composure.
However, today I baked your bread, having turned out like a snake with an oven not intended for baking rye and with the replacement of some ingredients.
First: I replaced kvass with water + kvass wort 2 tbsp. spoons and sugar for honey, no mustard.
Second: I started kneading according to program 2 - simple, quick baking, but ... realizing that the dough can go on a spree unattended, turned it off after 13-15 minutes and never let it out of sight. After about half an hour, she laid it down and left it to swell again, looking behind him with one eye. The dough became 2.5 times more after about an hour. I turned on baking for 125 minutes (taking into account that if you put less time and the bread is not baked, then you turn it on, it does not give for some reason). In general, I calmly waited for an hour, dropped in quickly - early, so I dropped in again until the time was almost complete - 2 hours. However, the bread turned out great! The crust is soft, bubbly, honey-like, and the crust is crispy, but not thick and, I think, will soften in the bag by morning.
Thank you very much for the recipe!

[harirama]

harirama, with the first bread on the forum! Handsome turned out!

Your recipe is different from the author's, this is a different bread! Let's put it up on the forum according to all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

[harirama]

harirama, with the first bread on the forum! Handsome turned out!

Your recipe is different from the author's, this is a different bread! Let's put it up on the forum according to all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

Many thanks to you too! How many years I have been baking pies with cabbage, but Testa did not know the real rules. It was your articles that helped me get used to both the forum and at the very beginning of my baking "career", and I will use all this for many years!
I will try to expose the recipe, if it is you who advise it, I somehow did not even think that my bread could become a new recipe.

We are waiting for YOUR bread recipe Help is needed - write

Already 2 times a week I baked bread according to this recipe, for the first time I took a chance and put it overnight, in the morning I was waiting for a pretty bread, today I did it in the afternoon, but I also did not drop in.
Instead of dry kvass, we added liquid wort from the kvass kit. Everyone liked the bread in the family, although they do not eat store-bought black bread.

I wanted a sprat with mayonnaise and garlic on fresh bread