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

[Vanya28]

Vanya28
Bravo !!! What a handsome man!

Today I baked bread exactly according to the recipe in the Kenwood BM450 bread maker. The stove is programmable, the program is simple, so besides helping with mixing, you didn't have to be smart. Baked well, looks like the pictures. Only the bread tasted too simple to me. My wife and I like more from Panasonic recipes. Honey and coriander are probably doing their job. It also seemed that there was not enough salt. And so in general everything turned out and delicious.

[Only the bread tasted too simple to me. ... Honey and coriander are probably doing their job. It also seemed that the salt was not enough.]

... Only the bread tasted too simple to me.
... Honey and coriander are probably doing their job. It also seemed that the salt was not enough. And so, in general, everything turned out to be delicious.

In the topic below the main recipe, several options with additives are considered.
There is caraway, coriander, pepper, honey, and dried fruits.
There is a lot of room for creativity and ideas to comfort your desires.
The essence of this recipe, simple and quick baking
with the traditional taste of rye-custard bread.
Having mastered the main recipe, - the rest of the options based on it,
same very easy and simple to bake!

Vanya28

I love rye bread very much and therefore I immediately took note of your recipe, it is simple, and there is a ready-made program for my bread machine. Yesterday I bought malt and dry sourdough, but the result, alas, turned out to be deplorable. The bread did not rise at all, it tastes sweet and sour, the crust is cracked, the crumb is moist. All the ingredients were strictly according to the recipe, measured on an electronic scale, helped with a spatula during kneading, it seemed that the dough turned out like you did in the video, but you can see something is wrong.
Maybe you can help. The process went like this: I brewed the malt with 100 ml of boiling water, left it to cool, at which time I measured out the rest of the ingredients. I added 340 ml to the bucket of a bread machine. water, malt, then all dry ingredients, flour first, then sugar, then leaven, salt and yeast last. During kneading, I added 2 tbsp. spoons of water.
Fresh yeast (bread was already baked from this pack). The sugar was brown, I added 75 grams as indicated on the first page. Maybe this is the case? Too Much Sugar? On other pages of this topic I saw a different dosage - 15 grams. Or maybe I killed the yeast with hot water, I did not check the temperature of the water when I filled in the dry ingredients ...

And here is my culinary masterpiece safely sent to the furnace

[iron it lightly on top]

... but the result, alas, was disastrous. The bread did not rise at all ...

The question in your case is to yeast, water and flour. You will also need to learn how to handle rye dough.
1. It is not clear which yeast, dry or fresh, did you use?
- It is better to give preference here dry.
2. The sequence of the filling is not very critical, but the water is 350 ml. should be at room temperature and pour into the brewed malt.
3. The amount of water is not an unambiguous question, it all depends on your real grade of flour and its moisture content. You will learn how to select the amount of water, it is not difficult.
Two teaspoons of water added here, about 30-40 gr. - obviously superfluous, no need to top up when the kneading is in progress, the first 7-8 minutes you need to calmly and methodically mix the dough, it gradually swells and liquefies in ten minutes. You still have a lot of time to add water if needed.
4. Kneading the dough - when the kneading is over, smooth out the dough from above, first with a spatula, then fingers into the water and iron it lightly on top, no need to take the dough, rake in and strongly deform.Just put your fingers into the water and stroke, fingers into the water and stroke, the dough from above becomes smooth and slippery and is easily leveled, but do not take a lot of water on your fingers. Everything will work out and the roof of the loaf will be flat.
5. Sugar in the recipe, the amount you have is correct, from 15 to 100 grams. not critical.
Decision:
1. If the yeast was dry, increase the amount by 5 ml.
2. Reduce the total amount of water to 400-420 ml. Perhaps your flour is of high quality. If you can't stir the 400 ml dough. water, then add another 20-30 ml. But don't rush to add water. It is easier to knead again, it is not scary for the test.
3. Show the result, in any case, it will already be good enough. You may have to correct the recipe yet, but the bread will no longer go into the oven.

Success!

Thank you very much for the detailed explanations! Yesterday I made a tested sesame seed with milk and honey, as we eat I will continue to experiment with rye. Hope it will work out next time.

Wow, it will be very interesting to try! THANK YOU!

Wow, it will be very interesting to try! THANK YOU!

And don't forget to show the result!

Tell me, well, nowhere is there a sourdough (acidifier) ​​agram, it is impossible to buy, what can be replaced? I really want to bake bread according to this recipe.

Tell me, well, nowhere is there a sourdough (acidifier) ​​agram, it is impossible to buy, what can be replaced? I really want to bake bread according to this recipe.

Agram should be bought light, dark is not desirable, it is several times sour, which is not convenient.
In Moscow, the production is located in Lyubertsy, you can buy here: 🔗,
there are several companies that send by mail https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0,
look for more on the forum via search ##1268&.
Wholesale price of Agram in bags of 20 kg. significantly less than 100 rubles, is also a reason to think. In a dry and cool place, the shelf life is several years, baked - proven.
It's a little more difficult for your area, but here is an example of Ukraine, see how people are friends there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1883.0
If you really want to, then decide everything. If you need more help, write.
Success!

[Vanya28]

Agram should be bought light, dark is not desirable, it is several times sour, which is not convenient.

Vanya28, and this is a loaf in the photo from the first post on your light agram? ..

[Vanya28]

Vanya28, and this is a loaf in the photo from the first post on your light agram? ..

Everything is on light Agram.

[Vanya28]

Vanya28, another question at once.

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0 Crochet talks about his experience of baking your bread in a slow cooker.

Vanya28, I did not change the amount of ingredients, everything was according to the recipe from the first page of your topic, i.e.:

Peeled rye flour - 500 gr.
Fermented dry rye malt - 50 ml. + 100 ml. boiling water for Brewing malt).
Agram sourdough - 30 ml.
Sugar - 15 ml.
Fine salt - 5 ml.
Dry yeast - 10 ml.
Boiled water at room temperature - 400 ml.
...

It is embarrassing that Krosh writes that he did not change the number of ingredients, and lists them, and this very amount does not correspond to what is indicated in the first post. Apparently, there was some kind of correction in the volume of products in the first post based on the results of your experience in kneading, baking? ..

[Vanya28]

Vanya28, another question at once.

Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0 Crochet talks about his experience of baking your bread in a slow cooker.

It is embarrassing that Krosh writes that he did not change the number of ingredients, and lists them, and this very amount does not correspond to what is indicated in the first post. Apparently, there was some kind of correction in the volume of products in the first post based on the results of your experience in kneading, baking? ..

The recipe is the same, there was a change, there is a link to February 7, 2011.
Changes with the amount of Agram light and the amount of sugar are not significant in the recipe and more reflect individual taste preferences for the sweet-sour taste of this bread, such as the amount of salt.
In the first variant, the amount of these ingredients was reduced due to economy.
It is also useful to take into account that sugar and salt are also flavor enhancers,
which in this case leads to the rapid disappearance of bread from the table.

If you still have questions, write.

1

Good day!
I continue to learn how to bake bread with this recipe.Now my second copy is in the oven. Taking into account the recommendations, it seems to me that this time it should work out. In the process of mixing, more questions arose. Hope you can answer.
1. When brewing malt, you get such a thick, viscous gruel. Is that how it should be?
2. What should be the consistency of the dough after the end of kneading?

[Yes, it should be so.]

... In the process of mixing, more questions appeared ...

1. When brewing malt, you get such a thick, viscous gruel. Is that how it should be?
- Yes, it should be so.
2. What should be the consistency of the dough after the end of kneading?
- Look at here: 🔗.
The finished dough may be slightly, slightly heavier (thicker) than in the video.
Upload photos of your success. Let's see what the result is and don't forget to show the cut of the bread.

hello dear bakers! I was presented with a Mulinex bread maker. but there is no rye bread program. I certainly got out of the situation. baked bread according to this recipe. large cracks appeared on the top of the bread and it fell a little. point out my cons. what did i do wrong? Thank you so much.

hello dear bakers! I was presented with a Mulinex bread maker. but there is no rye bread program. I certainly got out of the situation. baked bread according to this recipe. large cracks appeared on the top of the bread and it fell a little. point out my cons. what did i do wrong? Thank you so much.

It is required to select the amount of water and yeast in the recipe for the existing flour.
First, reduce the amount of water by 50 ml. and show the result.

So, I post my second result. Sadly, but the second "pancake" is also lumpy ... It tastes better, but still a little sour. I suspect that it is to blame for this agram, which is dark for me.

Ingredients:
1. Peeled rye flour 490 gr.
2. dry yeast 10 gr.
3.malt 40 gr.
4.Agram 25 gr. (reduced at your own peril and risk, having read in the posts above that it is much more sour)
5.fructose 15 gr.
6.salt 15 gr.
7.water 400 ml. in the process of mixing added 3 tbsp. spoons

Most of all I am confused by the consistency and the kneading process itself. Before baking
watched the video with my husband 2 times, he helps me to mix. So, judging by the video, the dough turns out to be quite liquid, but we got almost a "bun", that is, when it was kneaded, it did not spread over the entire bucket, but revolved around the mixer, and the sound of the mixer was correct. I don’t know what the matter is ... Can I increase the kneading time? Or is it the flour? or that the agram is dark, not light? In general, ay nid help

[Decision.]

So, I post my second result. Sadly, but the second "pancake" is also lumpy ... It tastes better, but still a little sour. I suspect that it is to blame for this agram, which is dark for me.

The dough did not rise, this is due to Agram, dark very sour, it interferes with the yeast.
Dark agram is almost 3 times sour than light agram, but this is not scary, the bread will turn out.
Frightened, you reduced the amount of sugar by as much as 5 times as compared to the first time, which finally changed the taste of the bread for the worse.
At the bottom of the loaf, the dough is stuck together and it is crooked, it seems that it has not been mixed in additions.
Decision.
Dark Agram - 15 ml = 10 gr.
Sugar - 50 ml. = 50 gr.
Water - leave 450 ml and from this amount we take 100 ml for brewing malt.
While stirring, constantly press the dough to the mixer for 15 minutes.
And flatten at the end, first with a spatula, and then with your fingers soaked in water.
Everything will be OK!
Just do not retreat from what is written.
Learn, and then you will change the recipe and make additives.
We look forward to success, this time it will work out. Who knew that your agram would be dark.
I will correct in the recipe for two options.

Agram is a bit too much, I put 2 tsp for 500g, maximum 1 st l, select to taste

[30 minutes]

Written on the label. Baked in KhP. The form is this because the bread really did not rise, it was just that the dough was one-third of the bucket, and it was baked.
By the amount of water - right: 400 ml + 3 tbsp. spoons, including for brewing malt.

By the way, here's what I found on the label: "allows you to abandon the complex and long process of removing rye starter cultures, provides one-phase preparation of the dough with fermentation after kneading no more 30 minutes".
Can reduce the ascent time?

So today is my third try. The optimism is added by the fact that by the end of the proofing the dough rose, which was not observed the first two times. Cheers cheers! Now the most important thing is that later the roof does not fall off and does not collapse. Tomorrow I'll post a photo.

Hurrah! Hurrah! I managed!
here is my delicious rye bread


Vanya28 - thank you very much for your advice and tips!

I also want to share my joy. I did it. At least we liked it. javascript: replaceText ('% 20: nyam:',% 20document.forms.postmodify.message); I just don't know how to post a photo. Vanya, thank you very much.

[forestry]

...
Hurrah! Hurrah! I managed!
here is my delicious rye bread
Vanya28 - thank you very much for your advice and tips!

What a nice little bread and the Kenwood BM450 did not disappoint!
Congratulations!

And congratulations from your husband!

P.S.
The amount of water can be reduced by 20-30 ml.
The roof will be more even and the bottom will not be as dense.

forestry, I'm glad for you too!

This is our joint success with my husband. Without his help, I would not have had enough strength during kneading.This time we watched the video course 2 more times, until we were convinced that the consistency of the dough is as needed :)

Please tell me how to insert a photo!

[Lesovichek]

Lesovichek ! Insert the photo through the radical. RU . Select the desired file on your computer, download it. Copy the line code - 3rd line preview - click-to-enlarge. And paste it in the right place in your message.

[forestry]

forestry
HOW TO INSERT A PHOTO IN YOUR MESSAGE .

great all merci for help. I'm going to try now.[/ Url Vanya28, here is my bread. Rate it, pliz.

Once again I want to thank the members of the forum for their help. Thank you!!!

[forestry]

...
I just laid out my bread. Rate it, pliz.

forestry, good bread, crumb with excellent porosity,
but it feels like the recipe needs to be tweaked a little more.
Try decreasing the amount of water by 20 ml next time. and smooth the dough on top at the end of kneading. Well, otherwise good!
p.s.
I hope that now, you can easily write, as for Zhannikathat rye custard bread according to this recipe is very, very simple, fast and delicious!

VANYA28, THANKS. AS YOU EXACTLY NOTE, I ADDED VODICKS DURING THE MIXING PROCESS - IT WAS COOL. And I was afraid to iron out that the dough would fall. YES, IT'S REALLY NOT DIFFICULT TO BAKE SUCH BREAD. HUSBAND LIKED IT VERY MUCH. I WILL PERFECT THE BAKING, SO AS ROLLED IT WAS.

Good day, bakers!

I need a little consultation, I will be glad if you can help. Yesterday I once again baked bread according to this recipe, the ingredients seem to have been calibrated to the gram, but the roof is cracked and the crumb is a little sticky and wet. Could this be a problem with the bread machine? Or is it all the same in flour, water, yeast?

Thanks in advance for your reply

Zhannika, it's not difficult to help!
If you give up, then you need to immediately, and not in pieces!
Did you change the flour or not? Don't write about it.
Most likely there are changes!
Give up, write in detail!

So, the whole catch is that I did not change anything: all the dry ingredients from the same packages as for the previous breads ... and the water is the same filtered from the tap ... The only thing, perhaps, was flour - I poured from the new one package, BUT in the store when buying, they poured 2 packages from one bag, that is, in fact, the same. Could it be that in the second bag the flour absorbed more moisture, or, on the contrary, dried out?
And sprinkled with coriander on top, but how can the roof crack from this?

Anything can happen!
Advice, do it again as usual, but carefully consider external factors - the temperature in the room, something else special that was not in other cases, well, etc.
Small cracks do not spoil the bread and this is the norm, although rather it may indicate an excess of moisture in particular.
Write in more detail what and how much you added, otherwise, show me how to help you. Let's figure it out.
p.s.

Help me please!!! hands down straight! I did it for the first time, I had a dark agram, I threw out the bread. In the second, she reduced the agram, as advised here, and added a little water. The bread has risen, but the crumb is very sweet and moist. Reduced fructose, made water according to the original, it did not rise again and the crumb is wet. I did this several times already, horror.

[totally]

Help me please!!!
...
I did this several times already, horror.

Write here totally, how, what and how much they put. What they were doing.
For example, you can describe the variant when the bread rose.
A large cut photo of the loaf should be shown.
It is desirable to cry less, but write more!
The bread will work!

It is also useful to understand that the amount of acidifier, sugar and salt in a recipe is not a dogma and can always be changed to suit personal preferences.
But from the beginning you need to learn how to bake this bread and it is quite easy.
We are waiting for your complete description of the baking process.

p.s.
Dark Agram for a recipe - 15 ml = 12 gr
or
Light Agram for a recipe - 50 ml = 40 gr
because dark Agram is 3 times more acidic.
The amount of acid in the dough affects its ability to rise, to the point of complete impossibility, which happened to you several times.

And this is my bread, or what is left of it.
2nd creation of my Panasonic 257.
I did everything exactly according to the recipe from the 1st page.

And this is my bread, or what is left of it. 2nd creation of my Panasonic 257. I did everything exactly according to the recipe from the 1st page.

Wonderful bread! And apparently the mice have already tried it!

The water needs only to be slightly reduced, the gram (ml) by 40 and the roof will be even.
The amount of water in the recipe, for the existing flour, very often needs to be slightly selected.
It is not difficult, and I suppose you already feel it yourself!
It remains only to congratulate and further success!
p.s.
I slightly corrected the code of the picture, for its normal viewing.

How to fix this result, read the message below.

Thank you.
I think the roof fell through because I didn't have time to stop the gluten-free program, it's 10 minutes. started to drink. Then 40 minutes. showed Temp. Then 1 h. 15 min. baked.

Thank you.
I think the roof fell through because I didn't have time to stop the gluten-free program, it's 10 minutes. started to drink. Then 40 minutes. showed Temp. Then 1 h. 15 min. baked.

It is clear then what happened to the roof!
Any timer for 60 minutes helps a lot.
It was necessary to write in detail at once.
I suspected that the crumb structure was well formed.
We understand this case like this:
this disgrace in Panasonic is treated as follows,
there are two options - the first is preferable, but if there is no time to wait, then the second option is good.
Option 1
We are waiting for the end of baking. Next, we take a large towel. Quickly open the oven, cover the bucket of bread and take it out.
Next, we take a sponge, cold water. We wet the sponge and gently apply it to the stove sensor, trying not to drip water into the inside of the stove, especially on the heating element.
A small amount of water flowing along the wall is not terrible.
The sensor looks like a small protrusion inside.
Changing the water in the sponge several times, after 1-2 minutes, after cooling the sensor, you can turn on the stove by setting the desired program and quickly returning the bucket of dough (already a loaf) to its place and immediately closing the lid. In this case, we expose the pastries for 45 minutes and bake the bread.
Option 2
Everything is the same, only immediately, as they noticed that they did not have time to switch the program.
The fall of the roof in this case will be more difficult to avoid.
Normal bread will turn out in both the first and second versions.
And the Japanese rarely eat rye bread, so we suffer!

Well, and Russian entrepreneurship, bravo. The Japanese would be shocked.
Thank you.

[Vanya28]

Vanya28 But such a question - maybe it's easier than using timers, write how much time will be on the screen first and make a reset? unless of course it's not difficult.

[Vanya28]

Vanya28 But such a question - maybe it's easier than using timers, write how much time will be on the screen first and make a reset? unless of course it's not difficult.

Read carefully, everything was written long ago!
45 minutes on the display screen when you need to reset the program
or forget to do it

for another minute.
Reading after that above - Reply # 303 and Reply # 304.

[Vanya28]

Vanya28 and so in the first post in the topic it is written - use the timer. and it's easier to write, when the oven appears on the screen for 45 minutes (gluten-free program), press reset and turn on the baking mode for a certain time. as a beginner, this is what I am telling you - it’s clearer to try it on Sunday. I will definitely unsubscribe about the result I want to get pure rye bread, my wife asks very much