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

in the Panasonic 2502, in what mode is the oven?

in the Panasonic 2502, in what mode is the oven?

Proofing-kneading with "02. Mostly fast" or "09. gluten-free", approx. hours, then - "12. baking" 1h. 30 minutes.

bread is called rye-brewed, so it is necessary to brew malt? I don't seem to need a recipe ..

bread is called rye-brewed, so it is necessary to brew malt? I don't seem to need a recipe ..

2. Measure rye malt on a cut with a measuring spoon - 50 ml.
we brew it, stirring, with boiling water - 100 ml.
and let it stand for 5-7 minutes.
Therefore, probably, it is considered that custard.

Reset the Gluten Free program (for the SD-2500, 2501, 2502 the Basic Rapid program, select the Baking program.

in my x / p, it is impossible to reset the program until the end of the work does not stop, I press the stop button, cut it out of the network, anyway, as soon as I turn it on, the program continues. What to do?

Do not reset as baking has already started. That is, you need to have time to turn off program 02 or 09 before it switches from standing to baking (at least for a minute, or at the very moment of switching - I did it once when I baked for the first time - I sat near the HP and waited when it switches from one mode to another). If the moment is missed - open the HP, quickly cover the bucket with the dough with a towel and take it out, there is a temperature sensor inside - such a small protruding "wart" on the inside of the front wall, you need to apply ice to it (or something from the freezer) to cheat HP, so that it switches the mode (because if baking has started, or it has just ended, HP will not turn on until it cools down). Accordingly, if it hasn't been long since baking (a couple of minutes), then we do these manipulations and set the "12. baking" program for 1 hour 30 minutes, and if there is already a lot - then at the end of baking from program 09 (and this minutes 50-55), "cheat" the HP in the above way and set the program "12. baking" for the remaining time - 30-40 minutes.

Reset the Gluten Free program (for the SD-2500, 2501, 2502 the Basic Rapid program, select the Baking program.

I press the stop button, cut it off from the network, anyway, as soon as I turn it on, the program continues. What to do?

Yeah, I also did all this and thought - why does HP have this "memory" for the program, it seems that the function is useful, but in this case only for evil.

Do not reset as baking has already started. That is, you need to have time to turn off program 02 or 09 before it switches from standing to baking (at least for a minute, or at the very moment of switching - I did it once when I baked for the first time - I sat near the HP and waited when it switches from one mode to another). If the moment is missed - open the HP, quickly cover the bucket with the dough with a towel and take it out, there is a temperature sensor inside - such a small protruding "wart" on the inside of the front wall, you need to apply ice to it (or something from the freezer) to cheat HP, so that it switches the mode (because if baking has started, or it has just ended, HP will not turn on until it cools down). Accordingly, if it hasn't been long since baking (a couple of minutes), then we do these manipulations and set the "12. baking" program for 1 hour 30 minutes, and if there is already a lot - then at the end of baking from program 09 (and this minutes 50-55), "deceive" the HP in the above way and set the program "12.baking "for the remaining time - 30-40 minutes.

I'll try ...) thanks)

Yes, I forgot to write, the ice must be kept for 2-3 minutes, and in the process you can try to turn on program 12, at first the HP will show U50, and at some point the baking will work and turn on.

[Olanwo]

Olanwo, though you are a "young baker", you have painted everything correctly.

[Olanwo]

Olanwo, though you are a "young baker", you have painted everything correctly.

Thank you, Valeria! The praise of a more experienced master is very pleasant for a beginner))))

Good evening. Tell me, pzhlst, how to bake rye bread in a Panasonic 2500 bread maker?

Hello! Look at the first page of this conversation, scroll below - there, after the recipe, there is a list of a variety of bread makers and the adaptation of recipes to them. There is the phrase "We bake in the bread maker" Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) "." She follows the picture of the measuring spoons. And further - detailed instructions for these HP models.
It’s just better than it’s written there. If something is not clear - write, we will discuss

periodically I bake a subject.
delicious bread.
but with the components of the seams we have in Samara.
there is malt and agram in the recipe.
Since November I have baked it strictly according to the recipe (after buying HP for this recipe I stocked it up in the Samara Pekisamararu online store), but now the agram has run out and the malt has dried up.
tried the substitute for both agram and malt yesterday.
agram (acidifier) ​​was replaced with sourdough (400 gr: 200 water + 200 wheat flour. 1st grade), and malt with dry bread kvass.
started the process.
1. kneading dough in HP.
the dough turned out to be watery, but it tried to form into a bun!
which is unusual for rye.
I thought that garbage would come out or at least the roof would fall through.
2. baking for 1.5 hours.
I thought the bread would burn!
however, it rose 2 times, baked normally (the temperature at the end of baking in the bread was 100 grams).
3. I'm trying.

the color is lighter (there is a lot of wheat!), the taste is not so bright.
in general - rye-wheat bread turned out.
has the right to exist unambiguously.
but, it does not apply to the subject. ))
Yes! and the cracks in the roof indicate a bit too much flour!
I repent.
when I saw such a thin dough in the middle of the batch, I threw 3 tablespoons of rye flour into the bucket.
but it was not necessary to do this!

the bread is gorgeous. cooked at 257 Panas. it didn't work out too much, so I poked it with a spatula. everything worked out !!!

periodically I bake a subject.
delicious bread.
but with the components of the seams we have in Samara.
there is malt and agram in the recipe.
Since November I have baked it strictly according to the recipe (after buying HP for this recipe I stocked it up in the Samara Pekisamararu online store), but now the agram has run out and the malt has dried up.
tried the substitute for both agram and malt yesterday.
agram (acidifier) ​​replaced with sourdough (400 gr: 200 water + 200 wheat flour. 1st grade), and malt with dry kvass

Here I read somewhere that dark agram can be replaced with vinegar in about the same proportion - 6 grams of agram for 2 tablespoons (measured) of apple cider vinegar. I use it with success in rye breads. And also, the cracks in your bread are very cute, it's better than a sunken roof (when the dough is thin).

And also, the cracks in your bread are very cute, it's better than a sunken roof (when the dough is thin).

Thanks for the compliment on my bread. )
And with the components, I decided the question radically.
All the same, the taste (and color) of custard baked on rye substitutes is not something that I would not like, but I am not delighted with it. Here.
Therefore, in our Samara store I ordered a bunch of all these components per year!
He killed two birds with one stone - there is a supply for a year (the head does not hurt now), and they brought all this home the next day! Very comfortably!
Now I will bake the subject strictly according to the recipe.
And I put the rest of rye from compatible components on fried crackers. My wife and I also sometimes like to serve with the first courses.


And here he is another custard rye!
I did everything strictly according to the instructions for the Panasonic 2500 on the first page of our topic (and with a bookmark in ml, not in gr.), But!
On the occasion that I now even have panifarin (!)
I could not resist and added 15 ml of it to the flour.
He also added 75 ml. water (because my dough always comes out steep and the top of the bread is always cracked).
And a pinch of ground caraway seeds for the grace of taste!

We'll have dinner for dinner. So far, only after cooling to a slightly warm state, I made the first cut, for a photo. The smell, as always, is thick and fragrant.
When baking, I wanted to make not half an hour of baking, but a little more. Hour thirty-five. But no, Panas did not give it. You can only dial an hour and thirty, no more!
There is such a feeling of a little underdevelopment or something. The crumb is on the verge of sticking.
Or maybe I'm picky.
Now at lunch I "got poisoned with a crust" of rye.
All the same, I am picky - it is quite baked!
And what a smell and taste!
A pinch of caraway gave the smell (and even the taste, as it were) of honey!
Overwhelming taste!

Now I am making rye bread, I have an LG bread maker, what does this sensor look like, which needs to be cooled with ice in order to extend the baking time?

I sort of figured it out with the sensor.
Here is my bread, it has stood for 12 hours.


There is no particular joy, since I threw dark agram in a dosage for light. In the process of mixing, I added water about 2 tbsp. spoons. The total baking time turned out to be 1 hour 20 minutes + 10 minutes was not enough yet (I was afraid that the heating element would burn out from overheating and turned off 10 minutes earlier)
the bread inside came out damp, the knife smears, it tastes naturally sour, but it's my fault.

The cut shows that the bread is not successful - what is the mistake (except for a large number of agram)

Based on my little experience, the errors are as follows:
1. The dome should be well leveled (polished) with wet hands before baking. If such a roof was leveled as in the photo, then something with water-flour proportions
2. It is undesirable to add water, as a last resort a little bit. A dome of bread falls from excess water
3. Raw crumb - since the baking time, as the author of the recipe insisted, is exactly 1 hour 30 minutes, not 1.20

How much molasses and sugar do you need to add if there is no dark honey? (There are so many pages with comments that you can't even look at the answer to my question ..)

ps: Hell, the question was about Borodino rye custard bread, but because of the different links with the answers, I got confused)

And it seems to me that you wrote correctly, since there is only one thread of discussion - for both Borodinsky and rye custard.
I made Borodinsky without honey, the same amount of sugar - 50 ml. I don’t know what about molasses (is it sweeter than honey or vice versa?), But it seems to me the same amount is needed.

Can you please tell me, do you need to sift rye flour?

Can you please tell me, do you need to sift rye flour?

I tried it once, it turned out to be a very long time, so then I stopped - it turns out just as well. And now I bake from whole grain, and it makes no sense to sift.

Can you please tell me, do you need to sift rye flour?

Necessarily needed!

Sifting is necessary in order to saturate the flour with air, it has become more luxuriant, to remove various inclusions, pebbles, litter, dust, rodents and so on ... even sorry, glass comes across ...

First, sift the flour through a sieve into a bowl, then remove the blotches from the sieve, and then add large grains and particles of rye or cereal flour, bran that did not pass through a fine sieve to the flour. We need these large particles of flour in dough and bread.

I tried it once, it turned out to be a very long time, so then I stopped - it turns out just as well. And now I bake from whole grain, and it makes no sense to sift.

What is long?
If all you need is to put a sieve on the scales, weigh the flour and sift it into a bucket.But ensure yourself the safety of flour, bread and enrich the flour with air, the flour will not be caked, it will be better and faster soaked in liquid.

[Admin]

Admin, Thank you
Kneading the bread - it rises.
Only something dough turned out very cool for me, cooler than in the video master class
Here is mine

This is normal ?
Maybe because I first sowed flour and then weighed it?

No difference
- weigh and sift
- sift and weigh
In any case, the flour is sifted and weighed

But if the dough is thick (against the proposed original dough), then perhaps you need to dilute it a little with water in order to achieve the desired dough consistency

Something he did not rise a drop from me

Why could this happen?

She could not resist - she cut off a piece - it is tasty, but the crumb is moist.
Is that how it should be?

What is long?
If all you need is to put a sieve on the scales, weigh the flour and sift it into a bucket.But ensure yourself the safety of flour, bread and enrich the flour with air, the flour will not be caked, it will be better and faster soaked in liquid.

Apparently, I had such a flour that contained a large% of impurities (or bran - I don't know), or maybe I was just not used to dealing with rye flour then, and in comparison with wheat flour it seemed to me that sifting it was unrealistic - the whole sieve clogged with particles of flour and during the time when you can sift a pound of wheat, I probably only sifted a glass of rye and decided not to spend more time on this. Maybe, of course, the hands are from the wrong place - this I do not exclude

Hello Bakeries!
I decided to put my work in your opinion:



Bread Maker - Magitec 7713
used modes:
7- unleavened dough - 10min kneading
10- sandwich bread - 15min - kneading
40min - heated proofing
5min - warm-up (I put it in a warm microwave for this time.Or maybe it was possible
leave it in x / p without a stirrer?)
20min - heated proofing
12- baking 1 hour 30 min

Now about the recipe itself:
1. Peeled rye flour 500 gr - 470gr, 30gr - correction for kvass
2. Fermented dry rye malt 50 ml = 40 gr - 80 ml of dry kvass, brewed with boiling water from the total volume
3. Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr - apple cider vinegar 2 tbsp. l added to the water to total. volume
or ("Agram dark") as a last resort (10 ml = 8 g)
4. Fructose, sugar can be 50 ml = 50 gr - 40ml (from 50ml it seemed sweet to me)
5. Fine salt 10 ml = 15 gr -15gr
6. Dry yeast 10 ml = 8 gr - 2h l from the bread machine and a little more
or pressed yeast 18 gr
7. Boiled water 35С + -30 ml 450 ml 450ml

in the process of kneading, I probably added 30-35 ml of water - the dough was taut. After adding water, it became unusually plasticine-sticky
I photographed the bread, probably an hour after baking (I couldn't stand it longer))). Sticky, but tasty. But I also want him to be "snuggly" ...
I really hope for your comments and tips.

I've been baking 3 breads a month since November.
wonderful bread.
but then I came across the topic "Borodino bread from rye custard bread" from Vanya28.
baked already 2.
from the first bread in general, my head went around!
but, in "Borodino custard bread" as well as in "Custard rye bread, there is a real (almost forgotten taste)." I was a little burdened by the high moisture content of the crumb.
I bake on Panas 2500 strictly according to the recipe.
the dough is steep and the roof is always "cracked".
in recent times I began to add more water.
the roof is cracking less.
but, here's the crumb - on the verge of a foul, as they say.
the result of these reflections was an attempt to bake "Borodino bread from rye custard bread" in Panas, in a freelance form.
I found something like a small ceramic duck at home and baked in it while preserving all other baking parameters.
the result was deplorable - the bread did not want to come out of the mold. )
barely got it out of there almost with breaks.
the bottom of the bread is decently burnt, the sides are partially.
the crumb remained on the verge of a foul again due to moisture.
today made "Universal non-stick lubricant for molds":

and he's an exciting moment - getting out of shape!
the bread didn't just go out of shape - it almost jumped out of it!
"Universal Non-Stick" worked wonderfully well!

while the bread is under the towel, it is resting.
the bottom just slightly has a slightly darker color. like a hint of burning.
although there was no smell of burnt bread at all.
taking all this into account, I changed my adapted recipe - I reduced the temperature by another 5 degrees and the baking time will now be 1 hour 40 minutes.
I hope that now my custard rye will be exactly what it should be in my opinion.
or even my mother-in-law (through my wife, of course) hinted that de rye bread is the most difficult to bake!
and I am not used to giving up in the face of difficulties and will please my mother-in-law with an excellent Borodino!

Yes! tried freshly baked Borodino.
my assumptions came true.
1. An increase in the proving time (2 hours versus 1 hour) led to the raising of the dough in the form by exactly 2 (!) Times. an hour proofing could only raise my dough by a factor of 1.5, no more.
2. Reducing the temperature (165-170 degrees versus 180) and increasing the baking time (25 minutes from the moment the oven was turned on at a given temperature until it reached the mode and plus 1 hour 35 minutes of the baking itself) gave the desired effect to reduce the crumb moisture.
Now, on palpation, the crumb does not leave moisture on the finger, and has a more noticeable tendency to restore its original shape when pressed on the crumb.
that is, the bread has become more baked.
such bread and mother-in-law will not be ashamed to treat!
PS and one more. can someone come in handy.
I really did not like to fiddle with pulling out the dough from the HP bucket, transferring it and putting it into another form.
the rye dough sticks very strongly to everything in the world: hands, molds, shoulder blades, etc.
what did I do to get out of this situation?
1.Oiled hands and a paddle (silicone) with vegetable oil.
2. Using a spatula as best he could, he separated the dough from the HP bucket by the "scraping" method and shook it out into the palm of his hand.
3.Slightly formed a bun and put it on the board.
4. Scrape the rest of the dough with a spatula from a bucket.
5. added these remains to the main kolobok and formed a loaf from it in the shape of a shape. (!) and put the dough into the mold.
everything.
hands and shoulder blade were practically clean.
the operation took a minimum of time.
oil consumption is minimal (i.e. no need to pour oil on your hands. 5-10 ml is enough for everything.
and, as they say: both the hands are clean and the sheep are safe!

Hello Bakeries!
I decided to put my work in your opinion:

How great it turned out! And then I kept remembering our reasoning on this matter, I thought, how did you decide to bake after all.
I managed to increase the holes when I replaced part of the rye flour with wheat flour (look at page 58, somewhere in the middle I laid out bread in a ratio of 60/40 rye and wheat flour), the more wheat flour, the more holes. Now I usually bake 400 g of rye - 100 g of wheat - to be honest, it looks like 100% rye, that is, you need at least 120-150 g of wheat. In my opinion, this does not affect the taste - it is also delicious.

How great it turned out! And then I kept remembering our reasoning on this matter, I thought, how did you decide to bake after all.
I managed to increase the holes when I replaced part of the rye flour with wheat flour (look at page 58, somewhere in the middle I laid out bread in a ratio of 60/40 rye and wheat flour), the more wheat flour, the more holes. Now I usually bake 400 g of rye - 100 g of wheat - to be honest, it looks like 100% rye, that is, you need at least 120-150 g of wheat. In my opinion, this does not affect the taste - it is also delicious.

Thank you!
It’s just such pretty shiny holes that I want to get. For some reason, it seems that with them a thousand times tastier))
I'll try to add wheat.
Although the first time I baked this bread strictly following the recipe, I just accidentally took a bag of wheat flour instead of rye flour. I realized this only when I saw an unopened bag of rye It was also very tasty, but there were no holes)))

Thank you!
It’s just such pretty shiny holes that I want to get. For some reason, it seems that with them a thousand times tastier))
I'll try to add wheat.
Although the first time I baked this bread strictly following the recipe, I just accidentally took a bag of wheat flour instead of rye flour. I realized this only when I saw an unopened bag of rye It was also very tasty, but there were no holes)))

How interesting, and that there was pure wheat bread, but it looked like rye?
The recipe for the bread that you liked is somewhat different (it is shown on the same page 58 under the photo), but in fact the difference is in a smaller amount of sugar, the presence of vegetable oil and the proportion of flour (rye / wheat 60/40). I liked it less to taste, it is somehow sour than the forgotten rye custard taste. And since my goal was to choose a recipe for whole grain flour, I "invented a bicycle" by the method of experiments - I simply began to bake bread according to the original recipe (forgotten rye custard taste), replacing ordinary flour with whole grain, and even with the addition of bran. Therefore, the bread is now quite dense, but more useful, something like this:
🔗
🔗
This loaf is already three days old, and the photo is not very good, but so, in general terms.

How interesting, and that there was pure wheat bread, but it looked like rye?

It seems yes ... she was eaten very quickly.

Well, then this is the most important thing - that it was delicious!

The bread turned out like this: the roof cracked, but did not collapse, it rose exactly twice. Instead of sugar, maltose syrup was used, instead of 500 g of peeled rye flour - 400 g of wallpaper (whole-ground) rye flour + 100 g of 1st grade wheat flour + 3 tsp. panifarin.

How delicious!

[Shesha]

Shesha, you have a wonderful bread. Congratulations, just this completely different recipe. And the cracks

I'm new here, I read the title page with the recipe, but I still don't understand, but how can you bake this bread in the oven, kneading it with your hands? Here everything is for a bread machine and a video is also for a bread machine ... Maybe I overlooked something or here in the topic previously discussed in more detail cooking in the oven?

Thanks in advance, I really want to try this bread

You can bake such bread in the oven, it will be even tastier

The entire cooking cycle (if done correctly) will take approximately 22-24 hours.

If you are ready for such feats, prepare Borodino bread according to all the rules, you can describe the procedure from dough, brewing, kneading dough, proofing to baking.

And see here rye breads in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=257.0

You can bake such bread in the oven, it will be even tastier

The entire cooking cycle (if done correctly) will take approximately 22-24 hours.

If you are ready for such feats, prepare Borodino bread according to all the rules, you can describe the procedure from dough, brewing, kneading dough, proofing to baking.

And see here rye breads in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=257.0

Admin, forgive me, please, but can you explain why 22-24 hours? I thought it was enough to simply repeat the actions of the HP: mix everything (including dry yeast, no dough), knead and stand for 1.5-2 hours to rise. Thank you.

You can make an accelerated version, mix everything, distance, bake - and you're done. But this is not Borodino bread - it is just rye bread

Thanks to Vanya28 and to all the project participants)) the bread turned out the first time:




I never thought that I would eat a slice of bread as a cake)

Well, now I'll go read the topic)

Please help with advice! I made this bread for the first time, the bread turned out more or less, but there are 2 nuances:

1) The crust of bread is burnt. Not so much that it cannot be eaten, but also clearly stronger than necessary.

2) The crumb of the bread turned out (as it seems to me) slightly slightly damp, the grain clanks a little on the teeth (but not at all, that is, there is no such thing that the bread is not baked)

I did everything and measured it out according to the recipe on the scales, stirred for a long time, did it in the oven in a greased mold.

Can you please tell me what I need to correct so that the specified 2 shortcomings are not? The first thing that comes to mind is to reduce the temperature so that the crust does not burn, but then the dough will be even more unbaked?

Thanks to everyone who will help!

[Xavier]

Xavier, on the first point - I will not say, not a specialist. And according to the second - rye bread differs in that the crumb is slightly sticky and smears the knife. As I understand it, after reading already 23 pages of this topic))

Hello! I returned to the forum after a long absence. Maybe someone knows - Vanya28 never showed up?

NO, did not appear. It's a pity.