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Custard rye bread is real (almost forgotten taste). Baking methods and additives (page 32)

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Julia_dream
Hello! Could you adapt the recipe for my Philips HD9016 Bread Maker?
I attach the modes of the bread maker
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Jennie
I express my gratitude to the author !!! I have long wanted to write. We constantly make this bread, our favorite.
I'll tell you a little what I modified, suddenly it will be useful to someone.
1. If you want more airy bread, I add 300 rye, 200 wheat flour
2. Quite by accident I once bought unfermented malt, at first I didn't understand what it was all about))) Then I read it, now I often do it with it. In general, the bread is also more airy and is very similar to Darnitsky, that is, lighter, but very tasty!
I didn’t find a beautiful photo, so there’s only one)))
Custard rye bread is real (almost forgotten taste). Baking methods and additives
petuniya80
Quote: Julia_dream

Hello! Could you adapt the recipe for my Philips HD9016 Bread Maker?
I attach the modes of the bread maker
Your photos are not readable, make normal scans and happiness may come to you





Quote: Lyudmila 73

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



You can read on the first page of this topic - baking in Panasonic.
There really are no links to videos on how to knead this dough.
But here you can see

_
Kneading rye dough Video course Rye custard bread is a real almost forgotten taste. Baking methods and additives.
Copy and paste the text into a YouTube search

Lyudmila 73
Hello, today I decided to try to bake bread according to your recipe. I wanted to watch the video but the first one does not open, writes that the plugin is outdated, and the second one does not load and does not open which is kneaded with gluten
Plague
Ochen has tried this recipe many times in Panasonic 2501.
The result was always the same, the bread rose very badly, remained very dense, although tasty.

After all the failures, I decided to try the oven in a multicooker for lifting using the manual mode 40 degrees for 1.5 hours and IT WORKED !!!
The loaf rises perfectly, and the heleb turns out to be very soft and fluffy (not like wheat, of course), not at all like the cake that HP baked

It seems that my HP copy does not warm up a little when the dough is raised
petuniya80
Quote: Lyudmila 73

Hello, today I decided to try to bake bread according to your recipe. I wanted to watch the video but the first one does not open, writes that the plugin is outdated, and the second one does not load and does not open which is kneaded with gluten
I wrote to you above how to look at the batch.
I am writing again - go to YouTube and insert keywords in the search, here they are -
Kneading rye dough Video course Rye custard bread is a real almost forgotten taste. Baking methods and additives.
Copy and paste the text in red into the search on YouTube
And the Administrator is good to fix the link on the first page of the topic
youtu_be / YmRHj6oBqGg
More or less like this.

Nolas
Hello Vanya. These are my programs x / n Delta dl-8007b. It didn't work - External links are prohibited, but through the gallery there is no quality.
Help adapt for rye bread. Or tell me the most correct sequence of operations, I'll adapt myself.
Thanks in advance.
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Custard rye bread is real (almost forgotten taste). Baking methods and additives
Admin

Vanya has not been on the forum since 2012. You will have to deal with the programs and bread yourself.
Or look for another bread recipe from another author on the forum.
ElenaBK
Amazing bread. Definitely, now it's my favorite.
Custard rye bread is real (almost forgotten taste). Baking methods and additives
A little work on the roof and it will be just perfect.
Jackdaw-Crow
Quote: Nolas
Help adapt for rye bread.Or tell me the most correct sequence of operations,
So it seems like there is a RYE mode in your HP, or something doesn't work out on it? Didn't I understand from the table, how many mixes are there? There should be 1 batch, then 1 proofing (rather long), then baking. And the bread is wonderful, it is worth tinkering if the desired result is not obtained the first time!
Nolas
Jackdaw-Crow, Thank you. Yes, there is a strange program, three kneading simultaneously with the rise, I think something will work out, I would like to know the correct algorithm, I can adjust.
Jackdaw-Crow
Sergei, you can try to do it on the program WITHOUT GLUTEN I don’t understand, immediately there are 2 kneads in a row without proofing? In general, as soon as the 20-minute (as I understand it) kneading ends (in the recipe Vanya wrote everything out how to do it correctly), you need to remove the stirring paddle from the bucket so that it does not settle the dough during automatic kneading, flatten the dough, on the side of the bucket from within make a note with a dash of dough or flour to what level the dough should rise during proving (not less than 1.5 times). In any case, after 60-70 minutes of proofing, see how much the dough has risen (the rate of rise depends on the yeast). If the dough has risen to the desired level, turn off the GLUTEN-FREE program and turn on the BAKERY for 1h 30m. If the dough has not come yet, wait some more, the main thing is to turn off the program before automatic baking starts, which will begin, as I understand it, in 1h40m after the end of the batch. If during this time the dough still has not risen to the desired level, then turn off the program anyway, wait until the desired rise, and then turn on the baking. I hope I wrote it clearly. Good luck!
Nolas
Jackdaw-Crow, ok, thanks, I will try
ElenaBK
Jackdaw-Crow, Nolas, I have a Panasonic253. Made on a gluten free program. She kneads for 15 minutes. All this time she stood next to the HP with a spatula and helped the batch. Then I set a mark for the maximum rise of the dough. And I forgot about HP for 50 minutes (This time the test took 50 minutes to rise almost 2 times.). Disabled the Gluten Free program. Sprinkled cumin and coriander on the top of the bread. I switched on the Baking program for 1.5 hours. All.
Nolas
ElenaBK, thanks, indeed, and my gluten-free is the most suitable for this regime, I will have to try
Slava Nikitin
Colleagues!
If you replace peeled flour with wallpaper, is the result the same? Or will it be necessary to add wheat?
petuniya80
Quote: Slava Nikitin

Colleagues!
If you replace peeled flour with wallpaper, is the result the same? Or will it be necessary to add wheat?
With enough experience with rye dough, the taste and result will be almost the same; you can add a couple of tablespoons of the cheapest wheat flour to make the crumb more fluffy. And the main thing is the amount of water, pour 50 ml less and in the process of kneading add a tablespoon, if necessary, the main thing is not to rush to add water. In extreme cases, the batch can simply be repeated in HP.
Good luck!




Quote: Nolas

..., thanks, really, and my gluten-free is the most suitable for this regimen, I will have to try
The fourth and twelfth programs are also suitable.
The main thing to get the idea is to mix it up. then raise the dough and bake the dough.
There is no desired program, the alarm is in your teeth and you bake on a combination of programs.
In one you knead, in the second you bake, and in the third you raise!
Joke!
Zinochka
Hello!
In a nutshell, why is this bread so remarkable?
Is it worth the effort or not?
We have neither black flour, nor malt, nor anything else.
Admin

This bread is notable for the fact that it custard rye with malt, and is baked in a bread maker, where it is very difficult to bake rye breads. This is a purely Russian rye bread, very respected in Russia.

And all the ingredients, if desired, can be ordered online today.
Admin
If you read the recommendations in the topic, then such bread is baked in completely different x / ovens, read the comments of the author of the topic.The problem is the dough itself and the baking of pure rye bread. He is very capricious in performance and will have to try very hard to get it.
For each model of x / stove, its own program can be set for rye bread.

Therefore, if there was no previous experience in baking bread in a x / oven, and in general homemade bread, it is better to start with lighter breads. And in general, he will learn how to make bread dough and bake bread.

And the races will be necessary until you master the very principle of kneading dough, baking and all the subtleties of the dough associated with this

Good luck!
Jackdaw-Crow
Quote: Zinochka
Why is this bread so remarkable?
Is it worth the effort or not?
And it already depends only on your personal tastes. I specially bought HP to bake pure rye bread. I tried many recipes and was almost disappointed in my idea when I came across this recipe. The author explained everything very clearly and clearly, I did not have any difficulties. This bread to me I like it very much, but my household prefer the store!
Admin

Guys, newbies, you don't need to break our forum RULES

We go to the section to choose bread makers, there are many of them, and you can ask questions
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0

In this recipe, the section only discusses baking bread
Vladr59
It's a pity my bread maker is not present - Stadler Form Baker One SFBM.990, you will have to select the modes yourself.
petuniya80
Quote: Vladr59

It's a pity my bread maker is not present - Stadler Form Baker One SFBM.990, you will have to select the modes yourself.
Do not worry, there is a recipe - you just have to choose the temperature and baking time.

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