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

adapt the recipe for oursson BM1000JY bread maker
thank you

removed unnecessary

Hello. Take to your ranks. I really want a rye bread. Sorry, I could not read all 70 pages, tell me, and in the Moulinex OW 5 Khdebopechke ... there is a mode "Borodino bread mode. Is it possible to bake rye bread in this mode, or should you use just two: Yeast dough" and "baking"

Vanechka, tell me, if I don't have all the additives, then can't I try bread? I simply cannot master all 70 pages, and so much information that my head started spinning and I was completely confused. If it's easy for you, do not tell me for those who are in the tank. a separate recipe for HP Panasonic SD-2500. More detailed if it is not hard for you and there is time for it. Thank you.

Vanya, forgive me, please, but the Scarlett sc-400 bread maker does not have the "Bake" mode

Vanya has not been on the forum for a long time, so choose recipes for rye-wheat breads of other authors here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

[Admin, thank you!]

Admin, thank you!

I have a Gelberg bread maker. There is no rye bread mode. How to be? I really want a rye bread. Help...

on the first page everything is detailed in detail, see which programs you break with other stoves and select the optimal one according to the instructions

Thank you, everything worked out the first time!
True, I did half a portion and for some reason thumped 2 tsp. panifarina

I bought an expensive (probably good) bread maker "Stadler Form" but there is almost nothing about this company on the Internet, it seems like there is no company either, but at the same time, many questions arise, for example, how to bake the simplest not white, but black bread in this oven ?

I bought an expensive (probably good) bread maker "Stadler Form" but there is almost nothing about this company on the Internet, it seems like there is no company either, but at the same time, many questions arise, for example, how to bake the simplest not white, but black bread in this oven ?

Join us!

The quality of baking bread is the same in almost all ovens, and the principle is the same! This means that your x / oven will also bake bread.

But, you need to try very hard, especially at the beginning! And to begin experiments with bread and friendship with a x / stove with plain wheat bread - only then switch to various breads made from rye flour. To begin with, we go here and read all the topics from the links. 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 - learning how to make bread dough and bake bread!

There is a small topic on your x / stove to discuss the qualities of its operation Stadler Form Baker Two https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=180959.0

I have HB Mulinex OW5003. There is no instruction in Russian. And most importantly - I want a recipe for a rye bread. I especially like Borodinsky. Help me please

vanya 28 what is the baking program?

tell me how to bake Vanya 28 bread in relation to the AFK BM-2 bread maker. Thank you.

The author of the recipe is not on the forum. You need to familiarize yourself with the recipe from the first page and choose the baking modes for yourself

tell me how to bake rye bread in AFK BM-2 bread maker

I have a MYSTERY MVM-1202 bread maker. How to adapt it to baking rye and rye-wheat bread? Thank you in advance!

Good day to all.
Experienced bakers, as you think, will have time to bake this bread in the Moulinex Neo OW 1201 oven, where the longest baking lasts 58 minutes.
The weight of the loaf is 500g (300-350g of flour), the size of the bucket is about 14x13 cm. I like this stove very much, but I bake mostly rye bread ... I would not want to make a mistake with the purchase.

If not:
2. Fermented dry rye malt 50 ml = 40 gr
3. Sourdough (acidifier) ​​"Agram light" 35 ml = 24 g or ("Agram dark") as a last resort
not worth taking on this recipe?

I seem to have made everything according to the recipe, but the bread did not rise although it was baked, I think that:
1) kind of old enough flour
2) when the dough was interfering, it seemed to me that it was thick and added the same 30 ml of water

Owners Panasov 2501, help!
I began to make bread and this is what the "squiggle" came out of ... According to the recipe in the subject after proofing, you need to switch to mode 12 "Baking" for an hour thirty. But the stove showed me fig "U50", denoted as too high a temperature in the stove. On the Internet they write that it is necessary to de-energize the oven and turn it on, press "Stop" several times - it did not work. I waited about 20 minutes - everything is the same. I made a hasty (?) Decision: I took out the bucket, wrapped it in a film and a fur coat, pulled the stove out into the cold for 5-7 minutes, manually checking the temperature of the temperature sensor. The stove started up, the taste turned out to be within the normal range (I will subtract agram, add sugar), the appearance is the same, but I lost its "roof". Ugly.
What to do next time? Wait longer? But you can even walk up to an hour (if not more), will it not negatively affect the process of birth of bread? One sees a variant of modernizing the stove by introducing a mechanical switch into the temperature sensor circuit, but won't this have a negative effect on the design of the stove?

mbbm
I do a little differently
1.mix on mode 20 (dumplings)
2.take out the bucket and let it sit in a warm place
3.when the dough rises I put the bucket back and bake on the 13th program

mbbm
I do a little differently
1.mix on mode 20 (dumplings)
2.take out the bucket and let it sit in a warm place
3.when the dough rises, put the bucket back and bake on the 13th program

I'm, of course, a bore, but every minute you can? how much is at least approximately the dough is ripened?

I'm, of course, a bore, but every minute you can? how much is at least approximately the dough is ripened?

1.It seems to be kneading for 15 minutes in 20 mode
2.I distribute for 3-6 hours, check the rise from time to time, IMHO, the longer the tastier
but it can go down if overexposed (it will run out of "fuel" for yeast)
3.baked from one hour to 1-20, did not notice the difference

IMHO, the minute is not critical, Panasonic forgives mistakes

mak200, and the "roof" does not fall when the bucket is removed?

I take out the bucket after kneading, the dough has not yet been raised and it is not in danger.
The dough drops a little after proofing when I put it in the bread maker.
But this is not scary because it does not affect the crumb structure.

As far as I know, the "roof" can drop a lot if there are errors in the water-flour ratio.

p. from. Actually, I know that my grandmother baked incredibly delicious bread with dough.
After kneading the dough in the evening, I set it to come up for the night.
During the night I got up a couple of times to knead (lower) the risen dough.

and, damn it, it worked! Naturally, I caught a cold already distant dough! Thanks for the advice, I'll also try to do

As far as I know, the "roof" can drop a lot if there are errors in the water-flour ratio.

And not only in the ratio ...
This can be, for example, in the case of long proofing, when the dough has stood for the allotted time, which is why it is recommended to distribute only until the rise volume is only doubled. Either they disturbed the dough, shook it, or it was cold, the lack of a comfortable temperature of 26-28 * С. And as a rule, rye dough (namely rye) only needs to be spaced once, since rye flour lacks gluten (gluten) and there is simply nothing to develop.
If, after the last two reasons, it is still possible to restore the dough, let it rise, then in the case of "overstaying" the dough may not be restored, since the yeast, sourdough has lost its strength.

Did it today. Such a horror turned out :-( Just ... a piece of clay. The knife almost broke during kneading.: - ((((((Something is wrong with me!

I understand that Vanya has not been here for a long time. Maybe someone successfully baked this bread in the Bork 800? Share the secrets of success. I really like custard rye bread, but it doesn't work out absolutely.

Share who baked this bread in Kenwood VM 366. What a bookmark for a 750g loaf. And on which program to bake it.

Did it today. Such a horror turned out :-( Just ... a piece of clay. The knife almost broke during kneading.: - (((((((Something is wrong with me!

Hello! Can you tell us what and how you are doing? By the number of products, and by programs (what order does your HP do and how long it takes).

Owners Panasov 2501, help!
He began to make bread and this is what the "squiggle" came out ... According to the recipe in the subject, after the proofing, you need to switch to 12 "Baking" mode for an hour thirty. But the stove showed me fig "U50", denoted as too high a temperature in the stove. On the Internet they write that it is necessary to de-energize the oven and turn it on, press "Stop" several times - it did not work. I waited about 20 minutes - everything is the same. I made a hasty (?) Decision: I took out the bucket, wrapped it in a film and a fur coat, pulled the stove out into the cold for 5-7 minutes, manually checking the temperature of the temperature sensor. The stove started up, the taste turned out to be within the normal range (I will subtract agram, add sugar), the look is the same, but I have lost the "roof". Ugly.
What to do next time? Wait longer? But you can even walk up to an hour (if not more), will it not negatively affect the process of birth of bread? One sees a variant of modernizing the stove by introducing a mechanical switch into the temperature sensor circuit, but won't this have a negative effect on the design of the stove?

Such a squiggle appears when the stove is overheated, most likely the baking process has already begun on the program where the proofing was. It often happens with me if I don't set the alarm. The author of the recipe advised this: take out the bucket, cover it with a towel, apply ice to the temperature sensor (I take some food from the freezer), usually it takes no more than 5 minutes. While I hold the ice, I periodically try to turn on the "baking", at some point it works, I put the bucket back - it does not affect the taste or the roof.

Hello! Can you tell us what and how you are doing? By the number of products, and by programs (what order does your HP do and how long it takes).

The first page contains the program for Borka and the recipe is given. Here is clearly on it the program entered into the bread maker. I have all the ingredients completely. And the bread ... Firstly, the dough was mixed very hard, but the bun was made. And the bread is just unbaked brick.

The first page contains the program for Borka and the recipe is given. Here is clearly on it the program entered into the bread maker. I have all the ingredients completely. And the bread ... Firstly, the dough was mixed very hard, but the bun was made. And the bread is just unbaked brick.

I beg your pardon, please clarify, in your HP you choose what and how long it will do (I did not quite understand from the description, I am sitting on maternity leave - I dumb down gradually)?

Why I asked you to write what and how much you put in, it happens when you write what and how much you put in, you find what was wrong - suddenly you made a mistake where.

And my kolobok does not come out at all (only it is planned sometimes, and then only if 150-200 g of rye flour is replaced with wheat flour), but the dough also goes tight, especially when you help it mix and press it against the shoulder blade from above.

I beg your pardon, please clarify, in your HP you choose what and how long it will do (I did not quite understand from the description, I am sitting on maternity leave - I stupidly gradually)? Why I asked you to write what and how much you put in, it happens when you write what and how much you put in, you find what was wrong - suddenly you made a mistake where. And my kolobok does not come out at all (only it is planned sometimes, and then only if 150-200 g of rye flour is replaced with wheat flour), but the dough also goes tight, especially when you help it mix and press it against the shoulder blade from above.

I say again: I put it exactly as it says on the first page in the recipe. And I install the program, which is given there by Bork.

[What I propose to do - repeat the last baking at once with all the additions, changing the order of the bookmarks down + down 75 ml of water from its total amount, then flour, malt and the remaining water.This should help to mix everything well.]

What I propose to do -
repeat the last baking at once with all the additions,
changing the order of the bookmarks down + down 75 ml of water
from its total amount, then flour, malt and the remaining water.
This should help to mix everything well.
Show results and tell.
Success!

hello again
Going down a year I decided to go back and bake rye bread. I raised the history of my attempts, took into account all the recommendations of experts .... And, literally, on the second try I got the rye bread of my dreams. I can't even post a photo, because I don't have time to capture it now, it's a favorite bread in our family! My husband takes him everywhere: hunting and fishing ... he feeds everyone
Thank you very much Vanya28

Hello. Please tell me the recipe. Moulinex homebread B02A. I enclose the table. Thank you in advance!

I baked breads according to this recipe. Here's the result:

here is the cut


Thank you, we liked it.

Baking in the UNOLD stove, on the 12th program (which is programmed)

Hello! Is it possible to replace yeast with rye sourdough in this recipe? If so, how much. Thank you

Hello everybody!
Today I baked the first rye bread. I don’t know whether it worked out or not from the point of view of professionals, but we liked everything. Both color and crumb, and most importantly, taste! Thanks for the recipe.
But questions arose. Baked almost according to the recipe. There was a change - rye malt was replaced with rye malt concentrate. Added 10ml. It's enough? The rest is all according to the recipe with honey.
I have a Bork 500 bread maker. I did everything using the user program. But since I am doing this for the first time, kneading 1 and lifting 1 were empty. So can you do it or you can't drive the stove in vain?
And second, the dough did not rise well and I left it for another 25 minutes to rise. Does this somehow affect the quality of the bread?
Here is a photo (if possible)

How to convert the amount of honey to the amount of molasses?

I would like a recipe for Borodino bread with molasses and agram, adapted for the LG HB-203CJ bread machine.

Tell me the recipe and how to bake Borodino sourdough bread without yeast in a bread machine
TR2200 BREDMAN ULTIMATE
Thank you.

[Alexmir]

Alexmir, good morning, do not count honey in molasses, and vice versa, take honey or molasses as in the recipe. If you are satisfied with the recipe from the first page, then you just need to count the number of ingredients for your bread maker, for this you need the amount of flour from which you will bake the bread divided by the amount of flour in the recipe, for example, you will bake bread from 400 grams, which means 400 : 500 =0.8 is the coefficient... Now multiply each ingredient from the recipe by this coefficient and find the amount that is needed for your bread from 400 grams of flour.
dinozavric, Rye flour bread will not work without yeast. Then rye sourdough is needed, which will act as yeast, agram is a dry sourdough, but it gives the bread sourness and loosens it a little, no more. But this is my IMHO. And how to bake, I wrote a little higher about recalculating the amount of ingredients for my HP. I refused to bake Borodino rye bread in KhP. In real Borodino bread there is fermented rye malt, which is brewed during few hours, which gives Borodino bread its unique taste, and, if you like, color, in addition, since rye flour is "heavy", the bread is baked for 80 minutes in the oven (mine)

My bread maker is not in
list of models. Please adapt the recipe for her, for Borodino bread, without yeast, with sourdough.
I can't handle it. Model TR2200 BREADMAN ULTIMATE.
There is no rye bread program.
Thank you.

[dinozavric]

dinozavric, I wrote to you about the Agram sourdough, if without yeast, then you must first "grow" the rye sourdough, which will work instead of yeast. ... How to grow here on the forum is, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
As for the model, I also do not know your model, what programs it has, how much flour it is designed for, what is the maximum, minimum weight of bread. If there is no "rye" program, then everything must be done "manually", knead on the program, in my HP I knead on the "pizza" program literally until all the ingredients are mixed and leave them in the bread maker on the rise. It makes no sense to stir rye for a long time, since there is no gluten in rye flour and, accordingly, there will be no kolobok, as in wheat bread. When the volume of the dough is at least doubled (and for this you need to use the grown sourdough), turn on the "baking" mode.

Thank you very much. I mastered the leaven.I will try to use your advice.
My HP is designed for 2 pounds and its modes are: White Bread / all shades /, Whole bread, French, Fruit and Batter bread, Pizza, Dough, Bake only Jam.

This is 900 grams, I would knead pizza on the mode, and not on the full program, but as I wrote above, I think the last mode of baking (cooking) jam will do. I bake in the oven for 80 minutes. Rye dough is heavy and takes a long time to bake, which is why I refused to bake in KhP.