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

But yesterday, somewhere in our branch on rye custard, I came across a mention that someone was kneading the dough in a food processor.
I also have a pribluda in the harvester for the test.
Maybe try to knead it next time?
All the same, in xn batching requires very close attention and participation.
On Sunday I will bake Borodinsky as a gift to my employee - I will try.

And my bread turned out very sour ... Delicious, but very sour. Agram is a lot, isn't it? Weighed everything on the scales.

And my bread turned out very sour ... Delicious, but very sour. Agram is a lot, isn't it? Weighed everything on the scales.

Probably yes. It is better to measure it with a measuring spoon (I get exactly 10 ml). And at the same time: Did you accidentally confuse the dosage of dark and light agram (dark is needed much less)?

Probably yes. It is better to measure it with a measuring spoon (I get exactly 10 ml). And at the same time: Did you accidentally confuse the dosage of dark and light agram (dark is needed much less)?

Oh, you ё .... I, after all, put a dark one .... Balda .... It looks like I'm 30 ml. instead of 10 I put ... a monster ...

And how much less dark?

Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr
or "Agram dark" (10 ml = 8 gr)

To be honest, it seems to me that dark is generally very convenient to use, I bought it once a year - and my head does not hurt. Light agram never saw on sale. Although, of course, it may be much tastier.

Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr
or "Agram dark" (10 ml = 8 gr)

To be honest, it seems to me that dark is generally very convenient to use, I bought it once a year - and my head does not hurt. Light agram never saw on sale. Although, of course, it may be much tastier.

Yeah. I have already discovered the dosage. THANK YOU! By the way, I didn't find light either

Remade bread! Turned out HIGHLY tasty. I slightly changed the recipe - I took less malt (30 g.) And poured out the whole bag of yeast (11 g.)
THANKS for the recipe and tips !!!!

Remade bread! Turned out HIGHLY tasty. I slightly changed the recipe - I took less malt (30 g.) And poured out the whole bag of yeast (11 g.)
THANKS for the recipe and tips !!!!

Well, great!
The recipe is really very good, I agree - thanks to its author.

Colleagues in the shop, good evening, tell a novice baker (Kenwood 450 oven), there are a couple of questions:
1) it is not entirely clear to me how to expose the program for this rye,
So far, on my CP I have mastered only No. 1 and No. 6 (sweet bread). And only ready-made bread from packs, and I really want rye bread without any extra arts. additives and improvers.
2) I found rye flour, but agram and malt were not found anywhere in stores. are they required? how to replace them with min. loss of taste. (I found about agram in the info branch - 2 tablespoons of vinegar per 500 g of flour, what is the percentage of vinegar?)
thank you all in advance.

Colleagues in the shop, good evening, tell a novice baker (Kenwood 450 oven), there are a couple of questions:
1) it is not entirely clear to me how to expose the program for this rye,
so far on my CP I have mastered only No. 1 and No. 6 (sweet bread). And only ready-made bread from packs, but I really want rye bread without any extra arts. additives and improvers.
2) I found rye flour, but agram and malt were not found anywhere in stores. are they required? how to replace them with min. loss of taste. (I found about agram in the info branch - 2 tablespoons of vinegar per 500 g of flour, what is the percentage of vinegar?)
thank you all in advance.

Hello Alena! About malt.You can bake delicious rye bread without it. It will simply not be custard, but like an ordinary brick that is sold in a store (like "Darnitsky", only 100% rye). For example:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=158863.0
The bread is very tasty.
Also here you can see recipes with bread coloring with burnt sugar, strong tea leaves. But it seems to me that if it doesn't affect the taste, why just make it black for the sake of color? (my personal opinion).
Now about the recipe in your HP. You did not find an adaptation of the recipe for your HP, or did you find it, but do not know how to program it?

Good evening, thanks for the answer
help is needed on how to set a program for rye on a Kenwood 450 bread maker, and I found the algorithm itself in this thread, how many mines at what stage ...
m b share a link where step by step it is planned how to do this?

Good evening, thanks for the answer
help is needed on how to set a program for rye on a Kenwood 450 bread maker, and I found the algorithm itself in this thread, how many mines at what stage ...
m b share a link where step by step it is planned how to do this?

There is an instruction here:
https://Mcooker-enn.tomathouse.com/in...ask=view&id=147&Itemid=31
I, frankly, did not read it to the end, I got to the "favorite program" part - p.9 of this manual (sheet 14, if sent to print). It seems to me that you need it. You need to program it for the time described for Kenwood 450 on the 1st page of this topic. I don't have the stove itself in front of my eyes, so it's hard for me to say more precisely. Or ask the owners of this oven.

[thank you wholeheartedly]

Dear Vanya28, my family and I (and we are 5 people) from thank you wholeheartedly For the recipe! The bread is sooooo delicious!
I just adore rye bread, but I was always afraid that it would not work out, and therefore I bought Borodinsky rye, and baked all the rest ...
I tried your recipe, and although the first loaf did not rise at all, it baked normally and tasted
I've been baking for a month now (I just added yeast, up to 2.5 tablespoons - the rise is like yours) and we just can't get enough of it, and I'm not tired ...
I have your recipe called Vanya28, Thank you very much!!!

[Sabysha,]

Sabysha,according to the recipe, peeled rye flour. Where did you see - "the lowest grade, the coarsest grind". What recipe are you talking about - this is a branch about custard rye (almost forgotten taste).
And agram can be successfully replaced with 2 tbsp. tablespoons of vinegar (for 500 grams of rye flour) - as the author of the recipe advised. And count the water and flour. I bake this way, the bread is super.

Or you can use the same recipe with a conversion when replacing agram with 2 tablespoons of tbsp. vinegar?

Or you can use the same recipe with a conversion when replacing agram with 2 tablespoons of tbsp. vinegar?

You can reduce the amount of water by 50 ml (2 tablespoons of vinegar),
and replace Agram with flour (+18 g) so as not to calculate the new amount of water. Everything else is prescription. Yes, vinegar, preferably apple cider vinegar

Valeria thank you very much, I will try,
and still do not tell me if in this recipe I am going to replace dry rye malt with dry kvass, do I need to recount something additionally?
And at the same time, dry kvass is simply added to flour or must it be diluted with water first?

Good morning! I have HP Kenwood BM900 (max size of a loaf 1.5 kg) Please tell me which modes to cook bread and how to adapt the recipe? Table:

Thank you in advance!

Good morning! I have HP Kenwood BM900 (max size of a loaf 1.5 kg) Please tell me which modes to cook bread and how to adapt the recipe?

Hello Maria!
I find it most convenient to use the gluten-free program. There, if I understood correctly, the kneading takes 17 minutes, then the rise is 60 minutes and the baking is 60 minutes. But there is one thing: baking 60 minutes is not enough. It takes 1 hour 30 minutes. Try to study what is the maximum baking period in general in your HP. Can I put on 90 minutes? It seemed to me that the maximum is 75 minutes (on the "pies, quick bake" program). If this is true, then the way out is
1.Knead on a gluten-free program,
2. take out the stirrer,
3. Smooth the surface and leave it up.
4.Turn off HP before baking,
5. put the program "pies, quick baking" (in this case, the HP will knead for 7 minutes, but in theory it is not scary without a stirrer), and baking will be 75 minutes.
5*. If, nevertheless, it is possible to put the baking for 90 minutes, then just put it on this time, then step 2 will not be needed.

I really hope that I misunderstood something, and you can put the pastries for 90 minutes. And if still not, try this. Maybe it will be baked this way, or reduce the volume of the starting products a little, so that the bread is smaller and has time to bake.

Hello, I have a Oursson BM1000JY bread maker, can the recipe be adapted for it? Instructions for it are on this site, here is the link https://Mcooker-enn.tomathouse.com/in...sk=view&id=809&Itemid=266

Hello, I have a Oursson BM1000JY bread maker, can the recipe be adapted for it? Instructions for it are on this site, here is the link https://Mcooker-enn.tomathouse.com/in...sk=view&id=809&Itemid=266

Hello! It seemed to me that I needed to knead on the "dough" program, before lifting, take out the mixer, let it rise, and then turn on the "cake" program, only it will need to be turned off 90 minutes after the start of baking so that it does not burn out.

Thank you for your answer, but is it okay that there is also a kneading on the cake program for 4 minutes?

Thank you for your answer, but is it okay that there is also a kneading on the cake program for 4 minutes?

the fact is that the maximum time for "baking" your HP is only 60 minutes. I realized that the only program that allows you to bake more and at the same time without carrying out several stages of kneading and raising is "cake". Therefore, in my opinion, this is the way out. And since there will be no more scoops for kneading in HP, then this four-minute kneading dough should not disturb.

Hello! I have HP Binatone BM-1168. Can the recipe be adapted to this model?
Among the additives, besides fermented red malt, there is dry sourdough “Rye” - will it replace Agram? I really want to bake rye. While baking rye - wheat.

Hello! I have HP Binatone BM-1168. Can the recipe be adapted to this model?
Among the additives, besides fermented red malt, there is dry sourdough “Rye” - will it replace Agram? I really want to bake rye. While baking rye - wheat.

Hello! Do you have an instruction with modes (with the layout in which mode what is being performed and how long it takes)?
I saw the instructions in this HP, but did not find this information there. If there is, post it, please.

This information is not in the instructions!

I only bake two modes. My observations-
PRINCIPAL 3:00
Mix 1 0:10
Rise 1 0:20
Mix 2 0:15
Rise 0:20
Warm-up 0:00:20
Rise 0:50
Baking 1:05

FRENCH 3:50
Mix 1 0:18
Ascent 1 0:40
batch 2 0:22
rise 0:20
warm-up 0:00:20
rise 1:00
baking 1:10
I used the dough mode, but did not write it down.

I only bake two modes. My observations-
PRINCIPAL 3:00
Mix 1 0:10
Rise 1 0:20
Mix 2 0:15
Rise 0:20
Warm-up 0:00:20
Rise 0:50
Baking 1:05

FRENCH 3:50
Mix 1 0:18
Ascent 1 0:40
batch 2 0:22
rise 0:20
warm-up 0:00:20
rise 1:00
baking 1:10
I used the dough mode, but did not write it down.

Then, if I were you, I would try to draw an analogy with other ovens and try the "dough" and "muffin" mode (stopping baking after 1 hour and 30 minutes). Logically, "dough" usually makes kneading and proofing, and "cake" - a little kneading and baking, so you need to knead on the dough, remove the spatula, wait for the rise, set the cake program, it will knead a little and start baking. And everything is so simple: this recipe is designed to be carried out
1. kneading (about 20 min),
2.ascent (about 40-50 min), and
3.baking (90 min).
And you need to look and choose which modes are more convenient to do (as a rule, 2 modes are combined, on one - kneading and lifting, on the other - baking.

But can you replace Agram with rye Rye sourdough? Something no one writes about this leaven, or does not they use it? Of course, I ordered Agram, but dark, there was no other. I want sourness in my taste. Or is it vinegar?

But can you replace Agram with rye Rye sourdough? Something no one writes about this leaven, or does not they use it? Of course, I ordered Agram, but dark, there was no other. I want sourness in my taste. Or is it vinegar?

As the internet suggests:
Dry leaven "RYE"
RYE is a complex improver made from natural raw materials for the production of bread from a mixture of rye and wheat flour.
COMPOSITION: malt flour, dry milk whey, citric acid E 330.

that is, the main component is citric acid. In this recipe, the possible use of citric acid is also assumed (here people tried to bake with it - everything turned out fine). You just need to clarify how much you need to put this leaven. If it is written on it itself - great.

Thank you! Rye sourdough is added at the rate of 2% by weight of flour (from internet)

Then, it seems to me, this is about the same as the dark agram.

Thank you.

brew

Welding
50g dark rye flour (wallpaper)
25g red rye malt (fermented)
1/8 tsp cumin grind
140g water.
Stir in a ladle and put on fire.
While stirring, bring to 65C.
The mixture will thicken like jelly and air bubbles will disappear.
Remove from heat, cover and place in a warm place for two hours for saccharification.
The saccharified tea leaves will become thinner and more transparent.

I made the tea several times already - for some reason, it becomes, on the contrary, thicker and not transparent at all. <What does that mean? Is it not saccharified?

In general, I baked the Bread according to the refined ZephyrKi recipe (almost because I had not 15, but 200g of old dough and it served as a stew). The bread turned out to be fragrant, very rye (100% wallpaper flour). A little bit of salt, in the next. just put more. But this is not the vice of the recipe, but my violation of the proportion with the Dough. The crumb is also a little sticky 'I read on the internet that this is precisely because of the lack of salt. But not critical.
It was delicious with soft cheese for breakfast
in the photo, it turned out much lighter due to the flash.

And I eat this bread with condensed milk and honey - it's very tasty!

Sorry, this is my first time here. I have a Panasonic SD-ZB2502 bread maker. I could not find a section on the forum ge written adaptations of recipes for the model of bread makers. Tell me please

Sorry, this is my first time here. I have a Panasonic SD-ZB2502 bread maker. I could not find a section on the forum ge written adaptations of recipes for the model of bread makers. Tell me please

There are no specials on the forum. section on adapting recipes for this x / oven, since any bread can be baked in any bread maker, for which you need to know some of the intricacies of baking ... and use bread recipes from the forum.

Here are some newbie topics:
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
The simplest bread (according to bread machine models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

And section on Panasonic operation https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=370.0

Sorry, this is my first time here. I have a Panasonic SD-ZB2502 bread maker. I could not find a section on the forum ge written adaptations of recipes for the model of bread makers. Tell me please

If you want this particular recipe (rye custard from Vanya28), look on the 1st page, first there is a photo of bread and a recipe, then twist below, there is an adaptation for different brands of ovens and a photo of measuring spoons, right after these spoons, the recipe is adapted for Panasonic.

and on philips hd9045 What mode to set?

If you want this particular recipe (rye custard from Vanya28), look on the 1st page, first there is a photo of bread and a recipe, then twist below, there is an adaptation for different brands of ovens and a photo of measuring spoons, right after these spoons, the recipe is adapted for Panasonic.

Thank you. Everything turned out to be simpler - you had to activate your account.

Good day!
What is Agram? Recently I read about the dangers of gluten ... Agram is also bad?

Good day!
What is Agram? Recently I read about the dangers of gluten ... Agram is also bad?

Read here Agram, Panifarin and other improvers, starters, malt additives, products https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0

And read other topics about ingredients for bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Vanya 28 hello.I read that agram can be replaced with apple cider vinegar. Can't help you calculate the recipe for the ingredients if you use apple cider vinegar instead of agram under a Panasonic 2501 bread machine.

[ludmil.ka]

ludmil.ka, read carefully this topic-answer number 1365 - already written about it. And Vanya 28 has not appeared here for a long time.

50 ml (2 tablespoons of vinegar) reduce the amount of water,
and replace Agram with flour (+18 g) so as not to calculate the new amount of water. Everything else is prescription. Yes, vinegar, preferably apple cider vinegar
Good luck. you!

Valeria 12 thank you very much for your answer. I did not know that Vanya 28 does not appear anymore. May I clarify? The recipe takes the same from Vanya 28, just reduce the water by 50 ml (this is in two tablespoons of vinegar) and add flour + 18g. Now my mistake is clear. I already tried to bake bread according to the recipe. For a long time I could not find and buy agram, then I read in the subject that agram can be replaced with apple cider vinegar. I was delighted, well, I think now I will bake some bread, but it was not there. I will try on your advice and it will work.

Good day! I really like black round bread, like Izmailovsky bread, which is usually sold in stalls or in markets. It has a "rubbery" crust and a sooooo soft crumb. I want to find or pick up a recipe for this bread. Maybe someone would suggest something?))

Usually, there is a label on the bread packaging with the composition of the ingredients, we read and bake the bread - and the proportions can be adjusted

Valeria 12 thank you very much for your answer. I did not know that Vanya 28 does not appear anymore. May I clarify? The recipe takes the same from Vanya 28, just reduce the water by 50 ml (this is in two tablespoons of vinegar) and add flour + 18g. Now my mistake is clear. I already tried to bake bread according to the recipe. For a long time I could not find and buy agram, then I read in the subject that agram can be replaced with apple cider vinegar. I was delighted, well, I think now I will bake some bread, but it was not there. I will try on your advice and it will work.

Yes, you got it right. Try it, you will succeed

Usually, there is a label on the bread packaging with the composition of the ingredients, we read and bake the bread - and the proportions can be adjusted

Yes, the fact of the matter is that this bread is sold without packaging, but in plastic bags. And the composition is naturally not read anywhere. I thought maybe there are similar recipes on this site. This is the usual round black ..

[This is the usual round black.]

I thought maybe there are similar recipes on this site. This is the usual round black..

Then bake ordinary black bread yourself. Select a recipe for wheat-rye bread (or rye-wheat) on the website, and then bring it to the desired taste by adding / changing ingredients - you will definitely succeed