Custard rye bread is real (almost forgotten taste). Baking methods and additives

Here is a cutaway



The husband recalled that the crust softens after a few hours. Didn't let the bread ripen - he eats

Well, as my practice shows, the main criterion for checking the quality of your bread is excellent - the husband eats without waiting for it to cool! Congratulations!
And so, I would also put "5" on the crumb. The roof has not settled, it is mixed evenly, baked, well, and the main criterion is an indicator that the bread is tasty (and this is the main thing). If I were you, I would be pleased with myself and even proud! Patience and work will bake everything

I quietly envy - the 25th bread is baked!
I've been hooked on bread from the oven since October (I bought Panas 2500) and only today I baked the 5th rye custard.
besides, he and my wife's favorite!
but, here I read the last messages and realized that I had the same trouble.
namely:
the dough turns out to be very dense (even during kneading, when I help with a silicone spatula, the sound of the motor changes when the dough is pressed down).
bread always turns out to be rather low (that is, it rises only one and a half times).
the roof of the bread is always slightly torn:

it's a sin to complain about the quality of the bread itself - the taste is simply awesome!
(when I cut and eat it) the association with the Prague cake always comes to my mind!
looks very similar!
and this bread is not inferior in taste to "Prague" - it's just from a different category ..
today at lunchtime (when I was shaking out the bread from the bucket) there was an idea next time to try just adding 30 ml of water more.
and now I'm scratching my turnips - or is it still worth playing with milliliters at small doses of components (less than 50 ml)?
otherwise I also strive to do everything exactly according to the recipe, giving priority to working with weights (that is, if not liquids, then I hang everything on the scales).
and here the dog is probably buried!

today at lunchtime (when I was shaking out the bread from the bucket) there was an idea next time to try just adding 30 ml of water more.
and now I'm scratching my turnips - or still play milliliters at small doses of components

Add, first 10-15ml - see how the dome behaves, 30ml is too much - the dome will settle.
I did not achieve such a roof like your bread :) I did not achieve right away - I had to reduce the water by 20 ml - only this way it was balanced with my flour

otherwise I also strive to do everything exactly according to the recipe, giving priority to working with weights (that is, if not liquids, then I hang everything on the scales).
and here the dog is probably buried!

It also seems to me that here it is necessary to operate with milliliters, and not grams. But, you know, you have very beautiful bread, until the 26th attempt I got such freaks, with a bunch of folds at the bottom and a torn crust

agreed!
let's go from simple to complex!
in the next bread I will add 15 ml more water than usual.
if the effect is positive, then all the same, then I will try to bake bread by measuring small doses of components in milliliters.
if the dome is also good here, then I will have the opportunity to compare the taste sensations of both loaves.
will win the most delicious!
to all who read and responded - thank you and my congratulations on everyone who passed!
I hope everyone rested well and everyone's health just got better!

Friends, help with advice! I bake bread strictly according to the vanilla recipe. Everything seems to be going well. For the sake of interest, I began to add wheat flour. I thought a little more porous crumb would be. So for the last time I made a proportion of 430g. rye, 70g. wheat flour and absolutely no difference with 100% rye. There is no difference in taste either. How else can the porosity be increased? Played with water. Added 20ml more. Also zero result.The question is more experimental. What happens now is also fine.

I bake this bread for the second time.
Only today I messed up a little, out of habit I set the main mode
I thought everything was lost ... nothing happened, only the roof cracked a little

How interesting it turned out, real bread is a "brick", great! And many times I forget to switch from the holding program to "baking" in time, but nothing, put ice on the temperature sensor - and everything is in order (yes, my bread maker will forgive me)

The first bread .... lumpy. Not that it was lumpy ... But, of course, it did not work out: First, I mixed up agram. Instead of light, I added dark, but 24 grams. That is, sour bread turned out. Secondly, the crust is hard on all sides and has separated from the crumb. Here is such a terrible horror.
There are photos, but I don't understand how to upload them to the gallery.

[How to insert a photo into your message]

How to insert a photo into your message

Guys, I don't know how you ship through this site. But I immediately got standard windows with viruses "You won", "You got a prize", some naked girls ... A bunch of browser messages and antivirus programs with creepy cries: close immediately! In general, I understand that everything is somehow loaded through it. But I will not risk the computer myself. I don’t trust such sites! There are no other options? I tried to insert a link from a contact, but it didn't work. Well, that means you can't show bread.

Hello everyone! Until last night, Morphy Richards used 48290 with great love. To make this magnificent (from the beginning of the topic) rye bread had to be varied with two programs. Now I can program the x / stove for something of my own! I have repeatedly met here on various forums recommendations for specific baking plans. As they used to say in my time in Ukraine: be patient! Can not wait to!!!!! Can someone share a temporary recipe "on the fly"? According to the instructions, it is possible to expose everything except the smell! Share! Tell me! Thank you in advance!

Hello everyone! Until last night, Morphy Richards used 48290 with great love. To make this magnificent (from the beginning of the topic) rye bread had to be varied with two programs. Now I can program the x / stove for something of my own! I have repeatedly met here on various forums recommendations for specific baking plans. As they used to say in my time in Ukraine: be patient! Can not wait to!!!!! Can someone share a temporary recipe "on the fly"? According to the instructions, it is possible to expose everything except the smell! Share! Tell me! Thank you in advance!

I missed it out of impatience: today Morphy Richards also received a new one, but already 48319.

Romaaaa! Vanya28! Save the craftsmen!


Just don't be scared, please! Otherwise, I'll worry about you. I bought a new x / stove. Programmable. Well, this one programmed. I wanted the best, but it turned out .... And now what to do with it? I fear the chute will choke. But somehow I will throw it away. But what and how to program further now? Tell me, please!

Olanwo's answer:
Anya, good afternoon! Do you collect such "funny pictures"? By the way, our garbage chute survived.
And what about Vanya28? His explanations and notes were always so sensible and benevolent.
I have updated M-Richards 48319. Until now I had 48290. I have been baking this vanilla bread for a long time. I became very friendly with him. And for a long time I began to make its own differences: either granola, or all kinds of herbs. I always had to be close to the x / oven, because I worked on two programs - "dough" and "baking". That was the only reason I wanted a semi-automated one. My recipe is calculated for 400 grams of flour.
Whole grain rye flour 400 gr
Malt 2 tbsp + 80 ml boiling water
Agram light 1.5 - 2 tbsp
Sweet (molasses, maltose,
brown sugar, date
honey, ...) 1 tbsp. l - wet or 2 tbsp. l dry
Fine salt 2 tsp
Yeast instant 1.75 tsp
Water 290 ml - 300 ml

From myself, I added 1 tbsp. l applesauce and 2 tbsp. l p / sun seeds.
I have done all this many times before.
I start the bookmark with water and finish with yeast.
The program was introduced by:
Kneading 20 min
1st proofing 30 min
2nd proofing 40 min
Baking 1 h 20 min. And this is the significant drawback that I discovered in this new model - you cannot set it a baking time for more than 1 hour 20 minutes. I used to do this for an hour and a half.
What can you tell me about all this?

ABOUT
P?
[/ qu
ote] and where do you get agram and malt in Israel?

ABOUT
P?
[/ qu
ote] and where do you get agram and malt in Israel?

Unfortunately, I have nothing to please you with. Both are brought to me from Moscow. And there this ....! If you have an opportunity, then from personal experience I can tell you that the malt is better than "Ural" or "Altai", I don't remember the name exactly. One kilogram package was enough for me for a little more than six months. And I mainly bake rye or, less often, rye-wheat bread. And also 250 or 300 grams of Agram - more than six months. You don't need to order ANYTHING to look modest. Any improvers - I've already tried. Sorry for their Moscow money. And they have a bunch of different bread mixtures, the names and descriptions of which sound very attractive, then 1) add our granola - you get a miracle, not bread, and 2) the number of moths in any stages of development !!!!!!! We also have this in our stores, you don't have to carry it from abroad.
In our Teva stores, I saw a liquid light "lett", this is a translation of "malt" into Hebrew, but I did not dare to buy it. And I heard that the breweries in Taviv can have malt. But this is unverified information. Be healthy.

Someone's I could not separate the "quote" and the answer. How is this done? I clicked on "quote".

Someone's I could not separate the "quote" and the answer. How is this done? I clicked on "quote".

You must click after the quote, and then write the answer

Someone's I could not separate the "quote" and the answer. How is this done? I clicked on "quote".

Write your text not in a quote, but behind it, as I have written

Write your text not in a quote, but behind it, as I have written
[/ quot

Admin! Tatiana! Now I will see what I did with the quotation, but it worries me less. Why don't you write to me about my bread? This is a few windows above! Or completely hopeless?

Write your text not in a quote, but behind it, as I have written
[/ quot

Admin! Tatiana! Now I will see what I did with the quotation, but it worries me less. Why don't you write to me about my bread? This is a few windows above! Or completely hopeless?

Did not work out? Try my version.
And now I have the same bullshit. Probably some kind of failure.

Write your text not in a quote, but behind it, as I have written

I'll try again. Everything worked out fine

[[/ quot]]

And you be very careful, pay attention to your yellow window, how do you have the last sign?
It is necessary that the set of signs be like this [/ quot] And you? Compare yourself ...

Poked in the wrong place and got ...

And what about Vanya28? His explanations and notes were always so sensible and benevolent.

Vanya28 has not been on the site for a long time, so Admin can help you. I have never seen such bread as yours and it is difficult to comment. The only thing I can say is that rye bread should have one kneading and one rise, so Vanya 28 developed so many options for HP that do not have the Rye program. Try this, first the "Dough" program (kneading for 20 minutes, and 1 hour 10 minutes rise), then the "Baking" program for 1 hour and then immediately for another 30 minutes. Mode with a medium crust. Agram dark, 6 gr. If there is no agram, then 2 tablespoons of apple cider vinegar per 500 grams of flour.And it is necessary to reduce the water once the roof has collapsed. Good luck to you

Tell me, should you lay the ingredients in the order prescribed by your HP, or should you add dry additives at once, and then liquid additives?

Thanks for the recipe and detailed explanations. The bread is really delicious and aromatic!

Here is such a baked bread))

And this is in the context:


I was afraid that I would scratch the cover of the HP bucket with a spatula and did the first batch in a food processor. The result is a perfectly kneaded dough))

Thanks to the author for the recipe and technology development for different HPs. I love this bread.

A very successful bread with an almost convex dome. Congratulations

Valeria, thank you)) I'm thinking of adding nuts and dried apricots to the recipe. Should something work out or will it be difficult for the bread to rise?

I think you can use nuts, I bake whole grain (also heavy flour) - for 430 g of flour - 100 g of finely chopped walnuts - with difficulty, but it rises

And I baked whole grain with raisins - it worked out well too (it even went up as well). In this regard, I have a question: is my flour whole grain? In appearance it is impossible to determine - rye and rye: the same grayish, heterogeneous. It tastes the same. Rises as well. It costs only twice as much and is written on the package "whole grain" (from which I conclude that whole grain - in any case, consulting the Internet, you come to such conclusions).
The question is - how to determine if it is really whole grain? Or are they selling the same rye, just more expensive? Yes, the manufacturer is Garnets.
Tell me, comrades!

I think you can nuts

I will definitely try to bake it.

And I baked whole grain with raisins - it worked out well too (it even went up as well). In this regard, I have a question: is my flour whole grain? ...
... The question is - how to determine if it is really whole grain? Or are they selling the same rye, just more expensive?

Olanwo, here you can read everything about flour. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0

Thank you for reading. Very interesting information, important (I didn’t think that Altai Health flour is so useful). But how do you know what kind of flour you have? It is still not clear. How do you know if flour is really whole grain or not? Maybe what reagents are there?

It is still not clear. How do you know if flour is really whole grain or not? Maybe what reagents are there?

As for the reagents, this is unlikely)) After all, different varieties of flour are obtained by sifting it through different sieves (if simplified) We only have to trust the manufacturer and what is written on the packaging. Or, alternatively, buy a home-made mill. I read about such a miracle here on the site, but did not see it in my eyes))))

Good day.

Help with advice please ... I want to bake black bread in Panasonic SD-2501WTS. Is your recipe adapted "Rye Bread" to this HP? What setting should you bake it?

We tried the oven from the mixture, but it did not fit. I think the regime was not set correctly. Is there a universal way to determine the baking mode if you don't know it in advance?

Good day.

Help with advice please ... I want to bake black bread in Panasonic SD-2501WTS. Is your recipe adapted "Rye Bread" to this HP? What setting should you bake it?

We tried the oven from the mixture, but it did not fit. I think the regime was not set correctly. Is there a universal way to determine the baking mode if you don't know it in advance?

On the first page of this branch, after the recipe itself, the recipe is adapted to almost any HP, see after the phrase:
We bake in the Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
It seems to me that just should suit you. There the modes are spelled out - kneading and proofing on "basic fast" or "gluten-free baking" for about an hour, then turn off and put the "baking" program for 1 hour 30 minutes.

On the first page of this branch, after the recipe itself, the recipe is adapted to almost any HP, see after the phrase:
We bake in the Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
It seems to me that just should suit you. There the modes are spelled out - kneading and proofing on "basic fast" or "gluten-free baking" for about an hour, then turn off and put the "baking" program for 1 hour 30 minutes.

Thank you so much. everything somehow, at first glance, a beginner seems very complicated

I just found a recipe not in this topic, but somehow a separate topic and there was no Xn mode and model. Thank you. I will sort this out.

Can you buy sourdough in regular stores?

Here on the forum there is a kind of topic dedicated to where and what you can buy. In St. Petersburg, for example, as I understood, there are not many stores where such "cartoons" are sold. And as a rule, this is special. departments in some stores, and stores are sometimes the most ordinary, but, behold, there should be a department. Sometimes it’s a simple supermarket and you don’t think there’s something like that - and there’s a small shelf, but everything is there (but I’m talking about flour, malt and agram, I haven’t come across live starter cultures yet). Or just search the Internet by searching for "buy bakery products in Moscow".
And do not hesitate that a beginner, everyone was once a beginner, I am a beginner too (but already almost do not hesitate)

Olanwo, thanks) I will search

Hello, I have a Magitec 7713 bread machine. There are no instructions at all.
modes:
1. Vasic
2. French
3. Sweet
4. Wholeheat
5.Yoghourt
6. Cake
7. Wisk
8. Jam
9. Dough
10. Sandwich
11.Fast bake
12.Bake
So far, I use only the first, I bake white bread. But I really want to try rye too. If possible, please help me adapt your recipe for my bread machine. The instruction, unfortunately, is such that it makes no sense to even scan it. There's just nothing there.
Thanks in advance.

Hello, I have a Magitec 7713 bread machine. There are no instructions at all.
modes:
1. Vasic
2. French
3. Sweet
4. Wholeheat
5.Yoghourt
6. Cake
7. Wisk
8. Jam
9. Dough
10. Sandwich
11.Fast bake
12.Bake
So far, I use only the first, I bake white bread. But I really want to try rye too. If possible, please help me adapt your recipe for my bread machine. The instruction, unfortunately, is such that it makes no sense to even scan it. There's just nothing there.
Thanks in advance.

Hello!
Do you have written in the instructions which mode that implies? in the sense of what and how long will she do in one mode or another? In fact, you first need to knead the future bread for about 20 minutes, then stand for about an hour, and bake for 1 hour and 30 minutes. It seems to me that programs 11 and 12 will help in this matter, in any case 12. Bake will bake for sure (if it is possible to set it for 1 hour 30 minutes), but, here, 11. Fast bake - if it implies the listed actions (approx. 20 min kneading and 1 hour proofing) - this is what you need. What do you think?
Let connoisseurs or users of this technique correct me.

I have nothing written there at all, except that you need to carefully handle the electrical appliance and wipe it with a cloth after use ((Even the names of the modes themselves are only on the panel on the stove itself. everything is clear there.
Thanks for the hint, I will try modes 11 and 12.

[Ir_VLG]

It seems to me that programs 11 and 12 will help in this matter, in any case 12. Bake will bake for sure (if it is possible to set it for 1 hour 30 minutes), but, here, 11. Fast bake - if it implies the listed actions (approx. 20 min kneading and 1 hour proofing) - this is what you need. What do you think?
Let connoisseurs or users of this technique correct me.

Ir_VLG, According to the translation from English 11.Fast bake-Fast baking mode, 12-Bake-Baking. It makes no sense to combine them.
Dough-9 mode. Dough. Probably, you need to first knead on mode 9, then leave the dough for about 1 hour to rise, then switch to mode 12 (but you need to bake at least 1 hour 30 minutes)

[Ir_VLG]

Ir_VLG, According to the translation from English 11.Fast bake-Fast baking mode, 12-Bake-Baking. It makes no sense to combine them.

I also thought about the dough, but I was confused by the fact that there are two programs - quick baking and just baking, I thought, why does the mechanism need two programs that only bake? and thought that this fast baking was akin to the "main fast" mode.You can check - turn on idle mode 11 - if it starts to bake right away, it will not work, and if you knead it, it will go instead of the "main fast"

turned on 11mode. He kneads for 10 minutes without heating. Then he stops talking, probably for the distance (I assume that it will go up for 20 minutes and bake for 1 hour). Total time - 1h30min

Then I would advise you to turn on mode 11, wait until the batch is over, then turn it off and turn it on again (so that the kneading is done twice in this way - only 20 minutes), then after 20 minutes of proofing, turn off the oven so that "baking" does not start, and then Let it stand for 40 minutes, rise (but to keep it warm, you can turn on the "baking" program for 12 minutes, to warm up, so to speak, the situation). So Vanya advised))) Not very convenient, but closest to the author's recipe.

Thank you so much! I'll try. I hope that there will be something to brag about)))

We are waiting for the results