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

Hello. I have HP Breville BBM800XL Custom Loaf, baked bread according to your recipe and faced the following difficulties:
The maximum temperature for baking in my oven is 150 degrees, I baked for 1 hour 30 minutes and the bread is damp inside. At the same time, the crust on top is very dark, one might say warmed up.
Please help to adjust the baking time and temperature.

Please help me adapt the recipe for Breville BBM800XL

Borodino bread in KhP SILVER CREST

how to program x / n burning for baking sourdough bread by time kneading 1 rise 1 etc.

how to adapt gorenje BM 900 ND
otherwise, on the main program, the roof fell through, so I think there is a lot of water or the program must be manually set somehow

Good day! I have a DELFA DB-1139X model.
Tell me, please, did I understand everything correctly? I don't want to spoil the surprise
Install the bucket in the bread maker and run the program (Basic Fast).
The dough will immediately begin mixing for 15 minutes.
Having finished helping to stir the dough, close the lid, take the watch and set the alarm for 60 minutes, this will allow you not to forget to reset the Gluten Free (Basic Fast) program in the bread maker 50 minutes before it ends without lifting the lid, otherwise the dough will settle. We reset the program (Main Fast), select the Baking program.
Baking program, set the baking time to 1 hour 30 minutes.
Thank you.

Hello. Regarding the Brand 3801 bread machine - are you sure that you need to bake for 90 minutes at 160 degrees?

I ask, because now my program costs 60 minutes at 160 degrees and the bread turns out to be very toasty, the crust is dark and thick, the inside is normal.

Great taste but didn't rise ...

Hello Vanya. I can't watch a video on kneading rye dough. What is the problem?

but didn't get up

Hey!
I'm not Vanya (he hasn't been seen here for a long time), but due to my experience (2 years) in baking this particular bread ..
dont be upset!
I did it several times in a bread maker (I have a Panas 2500), and then switched to baking in the oven.
somehow it is easier and more manageable in the oven ..)
and so - the ingredients are strictly according to the local recipe.
the order of the bookmark is the same.
I just put everything in a large bowl (or in a 5 liter pot).
I mix everything with a large Ikean plastic fork first.
when the dough is already slightly formed, then I knead it with my hands.
kneading takes place in time for 5-10 minutes.
just need to knead until homogeneous more or less.
then wash your hands (sticky dough), lightly grease them with sunflower oil, roll out the dough to the size of the mold and put it on the greased molds (or mold).
we put the forms in the oven with a temperature of 30-35 gr. and incl. backlight for 60 minutes.
the bread will rise in tins (molds) by 1/3 or 1/2 (maximum) of the original height (that is, not much in general).
then I turn on the bottom ten of the oven with a setting of 160 grams and a notch for 90 minutes.
in 25-30 minutes. the oven reaches the set temperature (the bread can rise a little more) and then baked.
yes, the bread turns out to be low, of course - a feature of rye flour and a little dense.
but delicious to madness!
I bake this bread regularly once a month.
eaters with us: I and my wife, and even strive to lose weight both. ))
there would be more mouths, baked more often and with greater volumes, and with even greater pleasure.

I have baked this recipe for the third time. Bread Maker Hitachi HB-E303. I use two modes Dough and Pound Cake for 1 hour 25 minutes.The bread is very tasty, but the roof is falling! So pretty after kneading. Not much raised, but as befits a rye bread, and falls during baking. The first time to the level of the walls, and the second time it fell even lower. The quality of the bread is not affected in any way, but aesthetically, the appearance is not very good!

Today it is better, but still flush with the walls. I noticed that the roof starts to fall right at the very beginning of baking. Literally in the first 20 minutes. Then everything remains unchanged. The observation was carried out without opening the lid, through the sight glass.

Hello, the bread is delicious. Relatives only eat it. Relatives ordered this bread with the addition of walnuts and dried apricots. Please tell me in what proportions with the addition of these ingredients can this bread be baked?

Good day! Please forgive me if it was discussed somewhere, but I read so much that I don't know where it is already possible to clarify. Where do you buy malt! Something we can't see in Kazan!

can the recipe be adapted for the Fillips HD9046 bread maker?

This is how it turned out


All according to this recipe

However, it turned out to be wet, sticky and not tasty, the top dropped very much. Bread maker Panasonic 2512, mode 09 "Brewed bread".
Tell me what is missing, what to add, what to remove. Thank you.
Sorry for the upside-down photo, I can't figure it out yet.

[And why only the bottom heating, but what about the top?

Good time, dear bakers !!!
I've been fighting with this recipe for a month now, but the result is far from expected
First I tried it in Panasonic 2501, then in a multicooker I tried to experiment with the modes it turns out the same thing.
It rises by only 1/4, at best 1/3 of the original volume.
After baking, the bread is delicious; the roof is not cracked, but excessively wet and sticky, and the moisture content of the finished bread practically does not depend on the thickness of the dough
Photo of the last result

I would be very grateful for the tips

It's a pity Vanya hasn't been on the site for a long time. A simple question arose, why in "Rye-Wheat Bread 80/20 Custard - Borodino Motives" yeast needs 12 grams, and in "Rye Bread" and "Real Rye Custard Bread" only 8 grams. It would seem more logical to use in recipes, where there is only rye flour, more yeast compared to the recipe where there is 20% wheat flour, and not vice versa ...

panasonic sd-zb2502 bread maker. I tried to bake ... at the first stage (in the "no glutein" mode) everything was smooth, but after stopping the baking mode could not be started - it gives an error that the stove is hot and does not start (( what to do?

[lego456]

lego456, so you immediately set the baking time to 1.5 hours.

[Tatiana27]

Tatiana27how is it straight away? at first the stove worked in the glutein-free mode for an hour. dropped it. and the baking refuses to turn on due to the fact that the oven is hot (by code)

Having finished helping to stir the dough, close the lid, take the clock and set the alarm for 60 minutes, this will allow you not to forget to reset the "Gluten-free" program (for SD-2500, 2501, 2502 models the Basic Rapid program in the bread maker 50 minutes before its end, without lifting the lid, otherwise the dough will settle. Reset the "Gluten-free" program (for models SD-2500, 2501, 2502 the Basic Rapid program, select the "Baking" program.
II. Baking program, set the baking time to 1 hour 30 minutes.
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

Lego456, the mistake is that you completely run the "Gluten Free" program, and there you need to use only kneading and lifting. We bake already on a separate program "Baking", which we set immediately for 1.5 hours.

[Tatiana27]

Tatiana27why did you decide that I am doing the whole glutein-free program?
all according to the instructions - dropped it after 60 minutes! and after that the baking refuses to start !!

[lego456]

lego456, You turn it off when the baking phase has already started. Because after proofing the oven cannot be hot, it is slightly warm.

[Tatiana27]

Tatiana27, I don't know (((by the clock exactly 60 minutes! ..

[lego456]

lego456, on the board where programs are displayed under the words "Standing, kneading, raising, baking, end" there is a picture that shows the active stage (that is, if standing, it is under this word, then moves under the batch, etc.) Catch the moment when she just jumps to the baking stage and immediately turn off the Gluten Free program and turn on the Baking program for 1.5 hours. And mark the time for the future - after how much to turn off. I hope she explained it clearly.

[Tatiana27]

Tatiana27, how difficult everything is!)) how can you catch this moment? .. how long does it take to start watching?

[lego456]

lego456, Start guarding in 50 minutes. Hope everything works out. You just see: kneading can be 15 minutes + lifting 40 minutes = 55 minutes. To be sure - 50. Good luck.

Somehow my bread did not work out, I did everything according to the recipe, when I poured 420 ml of water for 500 g of flour + ... and so on, it turned out to be a slurry.

Rye custard bread (almost a forgotten taste) did not work out .. No, it looks normal, just the roof is flat. Holey, dark, but tastes half-baked ... just dough ...

A lot of water means. You need to subtract.

Added Sunday, December 11, 2016 4:21 PM

I water 500g. today poured 300 ml., maybe a little more. Full glass to the edge of the cup from Panasonic

Well, I don’t know ... Everything is like Vanya's28 written ... Of course, something is wrong, but the fact is that the dough turned out to be very cool, almost did not interfere, helped with a spoon ... I sin on the regime. .. Next time I'll try even less water ... I really want a little black bread.

if it's cool, then I don’t know, my kolobochka is well formed

Vanya 28 says that a bun is not needed .... How confusing everything is .. Without a bun, without a kneading ...: pardon: Press the dough with a spatula during kneading ... Okay, I'll continue to experiment in a week!

Hello! At the beginning of the topic I read that you can replace agram with wheat flour mixed with citric acid. I have no agram, no leaven either. And I want to try this bread right now!
does anyone know if it can be replaced like this? And in what proportions ...

I will answer myself) Suddenly someone will come in handy. I replaced agram with wheat flour with citric acid, the bread turned out the first time, delicious !!! True, I did it in the oven.

I haven’t tried it yet since it didn’t work - there’s no time. : pardon: I tried it with sourdough, I found the recipe on the forum (rye flour + water and infuse) .. the bread turned out beautiful (black), but sticky. Now I only bake wheat, because I can only be at home by faith .. And I have to bake it. 3 hours !!!

how much molasses do you need instead of dark honey?

Molasses - honey: 1 to 1 substitution by weight-quantity

I slightly changed the recipe and cooking method. Rye dough is heavy, poorly understood and holds its shape. Therefore, I added panifarin and increased the amount of water to 500 grams. After kneading, I reset the programs and turn on the baking mode literally in order to raise the temperature in the bread maker (panasonic sd-5202). I repeat this procedure every 15 - 20 minutes. Dough rise time 1 - 1.5 hours. We bake for 1.5 hours. The loaf is raised 1.5 - 2 times. The crumb is baked, dry and hardly sticks to the knife. Go for it.

I bought Redmond 1908. White baked fine, but Borodinsky sank from the store package., In BORODINSKY mode I would like to adapt
recipe for my oven.

Hello, please tell me on which program to bake custard bread and the dosage of products in HB LD HB -151JE. THANK YOU

Hello, tell me, is it possible to bake sourdough rye bread in a Panasonic 2510 bread maker?

It is possible - but difficult!
Check out the recipes in Sourdough Bread
And talk in the Panasonic section Panasonic Bread Maker

Good day!
We are trying to bake this recipe in a scarlett silver line bread maker, but apparently the number of ingredients is more than necessary. How to adjust the recipe for our model? Thanks in advance

Is it the same as malt in terms of usefulness?

Hello, is this recipe suitable for Panasonic 2502 models? Or tell me please where you can read.))



Hello, I want to clarify. For the Panasonic SD-ZB2502 bread maker, the cooking mode is as follows: 1) kneading; in the gluten-free mode, 2) rise; on the main fast, 3) baking; on baked goods. Right? Thanks in advance.

Insanely delicious recipe! My man with cabbage soup appreciated))

Good day!
We are trying to bake this recipe in a scarlett silver line bread maker, but apparently the number of ingredients is more than necessary. How to adjust the recipe for our model? Thanks in advance

I took a coefficient of 0.7 for Scarlet sc-400, 650 g of bread came out, but it could have been made according to the recipe, there was still room