Rye custard bread is real (almost forgotten taste). Baking methods and additives

...
I didn't wait two hours - I couldn't stand it, I cut it and ate a piece with milk



Let it ripen now even until the morning

I pick up hungry and envious drooling ...
eh my bakeware, will you come someday ?!

Hello. I'd like to bake Borodino bread. I have a philips HD9020 stove. how best to bake bread. And I still can't find the AGRAM ferment. Maybe something to replace. Thank you.

[philips HD9020]

Hello. I'd like to bake Borodino bread. I have a stove philips HD9020 ... how best to bake bread. And I still can't find the AGRAM ferment. Maybe something to replace. Thank you.

You were a little lucky, I wanted to write a refusal, but I saw a description of the programs of your bread machine in old messages.
Here it is -

Everyone apparently has no time to help each other and lay out tables!
To display in full size - second click in the upper right corner.

Using the attached tables, we try to choose a baking method - rise within 60 minutes, baking 1 h. 30 min.
The kneading and raising times of the dough are shown in table 3, and the baking time and temperatures in tables 1 and 2.
Mode Dough good for kneading and lifting, at the end switch to mode Bakery products and set the maximum time, if it is less than 90 minutes, then as soon as the program ends, run Bakery products again and add the necessary time.

Agram can be replaced with vinegar, read about it in this thread.

Success!

[Vanya28]

:) I tried to make your bread Vanya28 on kefir sourdough instead of yeast. I adjusted the flour and liquid, of course, on your recommendation.
The taste of the starter custard is something!
Thank you again for such a successful basic recipe!
I tried many recipes for rye bread, even baked some in the oven, but for some reason I loved yours the most.

In short, this is my "second series", after the failed first one, the water is minus 100 (!). Like it was better in the process. Now I'm finishing the proofing. So far, everything is according to plan. On the result of baking, I will unsubscribe and take pictures. I promised myself, well, if this time the plasticine works out, I will not try any more.

From above, it seems like nothing!

And this is a cut in spools and a knife in stickies:

And this is what remains when you poke your finger - well, not like the last time. but nevertheless one can do almost modeling:

And it reduced the water, to be precise, it went - 370ml. What, even to reduce, it turns out so tight, I barely sausage it with my hands - it's hard, however, where there is a bread maker ...
Probably no more, although I liked the taste itself for sweet and sour, I also added caraway there. I can't figure out how to work with this rye, it doesn't work out for me, maybe I'm a crooked hand?

You really did it!
Let the bread sit for 12 hours and it will become less sticky,
when this bread is completely fresh, then it is.
And it is necessary to show the section even larger.
The crust is thick, here you need to think.

Seriously? so I can't stand it, I've already eaten a quarter of the crust ... * JOKINGLY * she's delicious
What makes the crust thick? Baked for exactly 1.30 hours, at 175 degrees. and everything else, except for the correction of water, as written.

Baked in the oven?
The form must be closed with a film (sleeve) for baking, a couple of holes are pinned there, the leakage of water (steam) will be less and the crust will turn out to be thin.

Yeah, but if the water evaporates less, won't it be even wetter? maybe then it's better to have such a bark? Otherwise I won't survive this plasticine again ...

If you repeat everything exactly, then there will be no more plasticine, but there will be normal bread.
Well, in general, congratulations!

baked Borodinsky yesterday, accidentally stumbled upon an uncle with malt and rye flour in the market, and replaced agram with apple cider vinegar. Frightened that the dough is sticky and HP barely kneaded it, helped a little with a spatula. But I got up, rested the night and tried it in the morning, mmmm, it turned out great !!!!! Thanks for the recipe, bake now !!

Dear master bakers! I have a question for you. The bread maker has been in my house for 3 years already, and at the very beginning of its purchase I bought everything for rye bread - malt and "extra-r" sourdough. But, after two unsuccessful attempts, I stopped baking rye bread. And now I still want to learn. I took jars of malt and sourdough from the closet, and it turns out that their shelf life is only a year ... But the smell is wonderful - fresh, and the color has not changed. Maybe you can still use them? Well, at least malt?

Dear master bakers! I have a question for you. The bread maker has been in my house for 3 years already, and at the very beginning of its purchase I bought everything for rye bread - malt and "extra-r" sourdough. But, after two unsuccessful attempts, I stopped baking rye bread. And now I still want to learn. I took jars of malt and sourdough from the closet, and it turns out that their shelf life is only a year ... But the smell is wonderful - fresh, and the color has not changed. Maybe you can still use them? Well, at least malt?

It can of course be used, in a dry place the malt can be stored for several years without problems.
Extra-R is easy to check for smell and taste, it is enough to smell and lick, it should be sour and characteristic of flour, without the taste of bitterness and mold.
Success and show your achievements. 260 000

Hello! Please help me figure out why bread does not come out? !!! I've tried baking twice already. All ingredients according to the recipe were measured on an electronic scale. The only thing, instead of Agram, I have 2 tbsp. l. apple cider vinegar and took cottage cheese whey instead of water. When laying the products, I did not report flour - it seemed that the dough was very steep. In the process of mixing, I added about 30 ml more water. I achieved this kind of mass as in your "movie". The rise went very quickly - I switched on the "Cupcake" (baking) mode, when the bread was understood 2 times (and literally an hour had not passed). Well, a few minutes after the start of baking, the sad result is a small volcano in a bucket. The roof didn't just collapse, it fell to the very kneading blade.
Lots of liquid! - I decided.
The next time I put in all the flour, I used only water, not whey. But!!! Reduced the amount of salt and sugar by half - the first under-baked mass seemed to me very sweet and salty at the same time. In the process of kneading, I tried not to add water to the last - I helped constantly with a silicone spatula, but at the end of the 20th minute I still added 20 ml of water, since the mass did not ATMATELY resemble what I saw in your master class. There, spiral lines are visible on the surface of the dough - the kneading knife is working, the dough is pliable. And I have - such a feeling - a knife at the bottom for myself, and the dough at the top for myself. I already shoved, shoved the dough under the knife, but even with the addition of 20 ml of water, nothing really changed. This time I left the dough to rise for exactly one hour. It went up very well again. But again, after the start of baking, the middle failed

What to do, to reduce the initial amount of water milliliters by 30? But then the dough will turn out to be absolutely cool ...

...
I already shoved, shoved the dough under the knife, but even with the addition of 20 ml of water, nothing really changed. This time I left the dough to rise for exactly one hour. It went up very well again. But again, after the start of baking, the middle failed

What to do, to reduce the initial amount of water milliliters by 30? But then the dough will turn out to be absolutely cool ...

Everything will work out!
Do not add water, but first reduce the amount of water in the recipe by 30-40 ml. The result will be much better.
Next, let's see if more changes are required.
This happens because of the peculiarities of the local flour.
Don't be sad.
You start kneading, for the first 5 minutes, just lightly press the dough down to the shoulder blade in a circle.
Next, rake everything from left to right and lightly press the dough down, then from right to left and again lightly press the dough down. It will mix without much effort.
As soon as this happens, at about 12-15 minutes, level the dough on top, cut with flour to the desired lifting height and that's it.
At the same time, the knife can continue to spin by itself below, without stirring anything. Pay no attention to him.
Show a large cut.
Success!

Here's my second try, this time in Ken's native bucket. Everything according to the recipe, only pressed yeast and apple cider vinegar instead of agram. The "dome" is small, but it is there. I liked the taste again, it is better to eat bread the next day.
Without flash and with flash -

Here's my second try, ...

Great result, nice looking!
And for the first time everything was good at once too!

Nice to get the Pro's praise

By the way, I wanted to ask, when programming, I have such a feeling that strokes do not work, although the next proofing is set for more than 0 minutes. It is necessary to check on the smallest values ​​and sit by the stove. Or the wrinkle is very insignificant, just imperceptible.

[Or the wrinkle is very insignificant, directly invisible]

Nice to get the Pro's praise

By the way, I wanted to ask, when programming, I have such a feeling that strokes do not work, although the next proofing is set for more than 0 minutes. It is necessary to check on the smallest values ​​and sit by the stove. Or the wrinkle is very insignificant, directly invisible.

At Kenwood 450 - the kneading lasts 15 seconds, which of course does not have a significant effect on the rise of rye dough, this is in contrast to the existing and opposite point of view on the rise.


263000

I recently purchased HP Moulinex 502430, please help me adapt the recipes for rye breads and, in particular, Borodinsky's, to my model. In the instructions for this mode, only 2 hours 20 minutes are allotted, of which 1:15 is the preparation of the dough and 1:05 is baking, something confuses me very much! And yet - did not find the ferment "Light Agram" or ("Dark Agram"), what to replace them with?

[Moulinex OW 5002 (5004, 6000, 6002, 6004)]

I recently purchased HP Moulinex 502430, please help me adapt the recipes for rye breads and, in particular, Borodinsky's, to my model. In the instructions for this mode, only 2 hours 20 minutes are allotted, of which 1:15 is the preparation of the dough and 1:05 is baking, something confuses me very much! And yet - did not find the ferment "Light Agram" or ("Dark Agram"), what to replace them with?

In your case, it is very easy to help, look for this line in the recipe - Moulinex OW 5002 (5004, 6000, 6002, 6004) read below -
and then, read the link, you will find everything.
In the subject, after reading it, you will also find about Agram, it can be replaced with vinegar.

I ask you to adapt to the hp Panasonic 2501 !!!

I ask you to adapt to the hp Panasonic 2501 !!!

Either smile or be upset?
Have you even read the recipe?
If not, then you need to read and not forget about all the lines to it on the same page.
Read, if you have any questions - write.

[for Saturn Leda bread maker]

Hello! Please tell me the recipe for Borodino bread for Saturn Leda bread maker! Thank you in advance!!!

[Hello! Tell me please, beard recipeNskogo bread for the Saturn Leda bread machine!Thank you in advance!!!]

Hello! Tell me please, beard recipeNskogo bread for the Saturn Leda bread machine!Thank you in advance!!!

No problem! Watch as a furnace in clones from Morphy Richards BM 48268
here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
If you have any questions, write.

[How to bake Rye Custard Bread in your bread maker, read here]

Can anyone please tell me how to adapt the Recipe for Rye Bread in the Hitachi HB-E303 Bread Maker if there is no Malt and can I use Kvass Wort instead?
Recipe:
Malt - 3 tbsp l. pour boiling water - 80 ml
Water - 260 ml
Honey - 1.5 tbsp. l.
Apple Cider Vinegar - 1.5 tbsp l.
Olive oil - 1 tbsp l
Salt - 1.5 tsp
Wheat flour c. from. - 150g
Peeled rye flour - 270 g
Yeast - 1.5 tsp
Ground coriander - 1 teaspoon
Cumin - 1 teaspoon
I just registered, so Tema just started to shovel ...

Administrator -
How to bake Rye Custard Bread in your bread maker, read here -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0,
if you don’t figure out how to adapt this recipe in the image and likeness, write.

Thanks to the author for the excellent recipe, the bread turned out to be very, very tasty and not at all heavy, it is cut well. The video instruction helped me a lot, since for the first time I made rye bread in a bread machine. In order not to forget and not get confused, I decided to write down in order what to do. Only I slightly changed the proportions of the recipe for my bread machine.

.

The recipe adapted for the DELFA DB-104708 bread machine

1. Dry rye malt 40g
2 Boiling water 130ml
3. Water 450ml
4. Sugar 65g
5. Fine salt 20g
6. Dry yeast 11g
7. Peeled rye flour 650g +/- 50g
8. Light dry sourdough 30g

1) Pour boiling water over the malt (40g + 130ml), stir. It turns out a thick gruel.
2) Measure the required amount of water 450 ml on the balance.
3) Pour the malt mixture and water into the maker's bucket.
4) Add sugar (instead of sugar there was fruit boiled syrup 60ml) salt 20g, yeast 11g
5) Measure 600 grams of rye flour, mix 30g with sourdough and add to the bucket of a bread machine
6) Measure another 100 grams of flour, we will add them while kneading, as needed.
7) Put on program 9 (pasta dough). While the dough is mixing, add a little rye flour to the desired consistency. I needed to add another 50 grams. Thus, the total amount of flour in the recipe came out to be 650 grams. Switch off program 9 (paste) after approx. 8 minutes of operation with the start / stop button.
.8.) Start program 8 (dough). Close the lid. At the end of kneading, slightly touch up the dough (if necessary) with a silicone spatula soaked in water and mark with flour the maximum height of the dough's allowable rise. Close the lid and you can no longer open the bread maker until the end of baking.
9) When the dough has risen to the desired height * turn on program 12 (baked goods) **. At the end of the cycle, check readiness with a wooden stick or a match. If not enough baked, switch on the baking again.
10) Cool the finished bread for a couple of hours on the wire rack, wrapping it in a towel.

* the dough rose in 100 minutes.
** baking time, approximately, came out 90 minutes (this bread maker does not require any manipulations with the cooling of the sensor, you just need to press start again on the baking program)

...

.

The recipe adapted for the DELFA DB-104708 bread machine
...

Delfa DB-104708 produced beautiful bread!
Fine!

I keep looking at this tons of bread, but I have HP Hitachi 303 From the last bread at mary_kyiv, I just bastard

[How to bake Rye Custard Bread in your bread maker, read here]

Albina, if you find any Recipe for Rye Bread that is suitable for Hitachi HB-E303 - write. I have the same Bread Maker ...

Administrator - How to bake Rye Custard Bread in your bread maker, read here -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Blackmore, as soon as I can bake - I will report

Good afternoon, tell me, can this bread be allowed to stand in the refrigerator for 6-8 hours, for example, knead in the evening, put it in the refrigerator overnight, and bake it in the morning?
thanks in advance for your reply

[in the old instruction]

Albina, if you find any Recipe for Rye Bread that is suitable for Hitachi HB-E303 - write. I have the same Bread Maker ...

What are the difficulties with the selection of rye recipes for Hitachi HB-E303?
Good stove, good instruction.
This whole rye theme with recipes is baked pretty much the same!

It is not difficult to adapt any recipe and bake everything accordingly.
Here's how to bake in it, in particular, Rye Custard Bread -
Since the single baking mode in the old instruction cried (not found),
then you have to choose one of the existing programs,
look at the table of modes of available programs -
to view in full size, make a second click in the upper right corner


The "Quick bake" mode is exactly the same as the recipe except for the baking time.
I see only one solution
set the most fried crust and if the bread is not baked during the first baking,
then reduce the amount of ingredients by 1/3.
Bake and show with a cut.
Corrections are required - we will select!
If in the new edition of the instructions the mode will be found Bakery products, then we will correct the baking methods.
Success!

Good afternoon, tell me, can this bread be allowed to stand in the refrigerator for 6-8 hours, for example, knead in the evening, put it in the refrigerator overnight, and bake it in the morning?
thanks in advance for your reply

We must try, there are no fundamental problems.
Put it in the refrigerator on a day off,
if it does not rise normally by morning,
then in the morning continue to rise in the oven at 40C
and as soon as it rises, bake in a bread maker.
Good luck and show the result!

thanks I will try

It was this forum thread that prompted me to buy a bread machine. I really wanted to eat my own real rye bread!
And so today I baked it.
This is just my second experience in baking bread. Yesterday I baked it from a ready-made mixture for testing the stove. And yesterday the stove worked for 5+.

And today I am all armed with ingredients and thoroughly studied this topic (and as it turned out, not very thoroughly), I still baked rye.
I noticed 2 jambs behind me:
- I confused ml and gr in the salt tab (in the end I did not report a bit)
- and got confused in the modes, which led to a gross error - the process of defrosting was excluded and in return, the dough stood in the oven for about an hour at room temperature. :-(
In the description of baking on Panasonic there is a mode "Gluten Free" and "Basic Fast".
I got lost in them!
Moreover, I took the "Basic Fast" mode correctly and started the process on it.
And then something knocked me off the pontalik and, after kneading the dough, I went to the gluten-free regime.
The second batch went, I realized that I was going in the wrong place and stupidly cut everything out.
Timed 60 minutes after which I did everything according to the recipe (baking for one and a half hours).
When I opened the lid, I was upset, the bread did not rise at all.

He let it cool under a towel.
It was time for lunch and I decided to try it.
Cut off a piece.
The loaf itself (although it was difficult to call this my work a loaf) was solid and weighty.
It looks closer to a thick cake.
And all because I reduced everything by 2 times + the dough did not rise. :-(
The piece was cut with difficulty.
The crust was well baked, and when the piece separated from the loaf, I saw quite a beautiful inside on its cut!

Palpated. Everything seems to be elastic!
I broke off a piece from the cut part, tried it.
Delicious! And very tasty! Exactly as in the topic name. The almost forgotten taste of rye bread!
And this is despite my mistakes.
I didn't even expect this!
Of course, I drew the appropriate conclusions.
I wrote everything down in detail, taking into account my mistakes, translated everything into grams, clearly prescribed the work with modes on my Panas 2500.
I hope my next rye will be baked by me for "excellent"! :-)
In the meantime, thanks to the author for a wonderful recipe!

Shl. Why did I reduce it by half?
Because the previous baked goods from a mixture of grain zebra turned out to be very impressive in size.
And this despite the fact that I also halved the recipe for the pack. There were 700 grams of the mixture.
It turned out to be such an impressive loaf! It is, of course, light and so airy, but my bread box did not close with it. :-)
So I reduced everything in the rye, too.
Now I realized that rye bread does not rise so much.
And I'll make an upward correction.

.....
When I opened the lid, I was upset, the bread did not rise at all.

He let it cool under a towel.
It was time for lunch and I decided to try it.
Cut off a piece.
The loaf itself (although it was difficult to call this my work a loaf) was solid and weighty.
It looks closer to a thick cake.
And all due to the fact that I reduced everything by 2 times + did not rise closely. :-(
The piece was cut with difficulty.
The crust was well baked, and when the piece separated from the loaf, I saw quite a beautiful inside on its cut!

Palpated. Everything seems to be elastic!
I broke off a piece from the cut part, tried it.
Delicious! And very tasty! Exactly as in the topic name. The almost forgotten taste of rye bread!
And this is despite my mistakes.
I didn't even expect this!
.....

Your bread is good, the crumb is typical for this bread.
Everything was baked, but since the amount of dough was halved,
then the loaf is very low!
Flatten the top of the bread next time after finishing the batch
and he will look great!
Congratulations and further success!

Thanks for the support! Let's dare!

By the way about "leveling the roof of bread".
In my Panasonic 2502, I mistakenly first put "gluten-free baked goods", then, after reading it carefully, I began to set "basic fast". And although the last mode is more correct, but the crust comes out crooked (if not equalized), and now I again bake on "gluten-free", because catching the moment when I need to smooth the crust is difficult for me personally (all things are distracting), but on " gluten-free "it turns out very nicely, I don't know what it is connected with, the programs are similar

[because it is difficult for me personally to catch the moment when I need to smooth out the crust (all things are distracting)]

By the way about "leveling the roof of bread".
In my Panasonic 2502, I mistakenly first put "gluten-free baked goods", then, after reading it carefully, I began to set "basic fast". And although the last mode is more correct, but the crust comes out crooked (if not equalized), and now I again bake on "gluten-free", because it is difficult for me personally to catch the moment when I need to smooth out the crust (all things are distracting), but on "gluten-free" it turns out very nicely, I don't know what this is connected with, because the programs are similar

How does business distract you?

Maybe you just don't read the recipe carefully?

It is convenient to level the dough immediately after the end of the kneading, when it was not yet possible to move away from the HP !!!
And the difference between these two modes in your HP is only in the time to rise the dough by 15 minutes, which may indicate that you just need to reduce the amount of yeast by 1/3.

Maybe you just don't read the recipe carefully?

It's easy, most likely

It is convenient to level the dough immediately after the end of the kneading, when there was no time to move away from the HP !!!

I just help knead the bread until it has absorbed all the flour, and then it kneads itself, during which time you have time to distract yourself

And the difference between these two modes in your HP is only in the time to rise the dough by 15 minutes, which may indicate that you just need to reduce the amount of yeast by 1/3.

Thank you! This will come in handy. It's amazing how you all know - it seems that this is your profession - baking and everything connected with it

[I just help knead the bread until it has absorbed all the flour, and then it kneads itself, during which time you have time to distract yourself]

It's easy, most likely

I just help knead the bread until it has absorbed all the flour, and then it kneads itself, during which time you have time to distract yourself

Thank you! This will come in handy. It's amazing how you all know - you get the feeling that this is your profession - baking and everything connected with it

It is possible and desirable to level it immediately after the end of your participation in the batch, as soon as everything is well mixed, but the batch will still continue for several minutes.

And I just love this bread!

Or else you can say something like this -
"... A. S. Pushkin, being in the Caucasus, noticed that the captured Turks who worked on the construction of the Georgian Military Highway complained about food, never being able to get used to Russian bread, despite the quite good food." to me, - wrote Pushkin, - the words of my friend Sheremetyev upon his return from Paris: “It’s bad, brother, to live in Paris: there’s nothing to eat, you won’t ask for black bread.” A few days later, Pushkin himself was offered lavash due to the lack of black bread, which caused several rather sharp lines to appear in his diary: “In an Armenian village built in the mountains on the bank of a river, instead of lunch I ate a damned churek (lavash - approx. Vanya28), Armenian bread, baked in the form of a flatbread half-and-half with ash, about which the Turkish captives grieved so much in the Darial Gorge. I would give dearly for a piece of Russian black bread, which was so disgusting to them.»...".

It is clear, but I always waited (when I remembered) the moment when the batch ended and the proofing began, and then I evened it.
Now let's try differently.
Thank you!

Hello! Forgive the newbie for the stupid question, I haven't combined different programs yet. HP Zelmer 43z010, I read the instructions. Do you want to take out the paddle after the end of the DOUGH program or after mixing with DOUGH before proofing? Should I use the QUICK program without a paddle?

[Do you pull out the paddle after the end of the DOUGH program or after mixing with DOUGH before proving?]

Hello! Forgive the newbie for the stupid question, I haven't combined different programs yet. HP Zelmer 43z010, I read the instructions. Do you pull out the paddle after the end of the DOUGH program or after mixing with DOUGH before proving? Should I use the QUICK program without a paddle?

Take out the spatula immediately after the end of the batch.

How to bake in Zelmer 43z010 read the link from her in the recipe.
If you have any questions - write.

Or here -
Zelmer 43z010, 43z011
Kneading the dough on program 9. DOUGH (PIES AND CAKES) and take out the scoop,
raising the dough for about 50 minutes, control the increase by a little less than twice and
when the program ends (or the dough rises to the desired height), switch the bread maker to program 7. QUICK, for 1 hour 30 minutes.
The rest is as described in the recipe.
Success!

[Take out the spatula immediately after the end of the batch.]

Take out the spatula immediately after the end of the batch.
when the program ends (or the dough has risen to the desired height), switch the bread maker to program 7. QUICK (FAST BAKING), for 1 hour 30 minutes.
The rest is as described in the recipe.
Success!

Thank you very much! Should the QUICK program be installed without a paddle or returned to its place?

Thank you very much! Should the QUICK program be installed without a paddle or returned to its place?

Of course, without a spatula, the dough will already rise by this time!

Thank you! Tell me more, in my HP other rye and rye-wheat can (should) be baked with the same "makar"?

Thank you! Tell me more, in my HP other rye and rye-wheat can (should) be baked with the same "makar"?

I really like black beer bread https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=357.0 the fact that unexpected ingredients produce great results. Also, you just need to load into X and then get bread
I hope Vanya will not be offended.
I also baked real rye custard bread. But I made a conclusion for myself that if I bake it again, I will mix everything first, and then I will put it in KhP. I have a coated bucket and I was afraid to interfere with anything there.