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

Like that. I would even put 1 h. 20 min.

So I will.

And what was the idea for converting to 400 gr. flour?

It just so happened that there is only one eater. It remains a little bit, but I can't throw it away ...

500 gr. already barely close the scapula when kneading.

No, the batch was great!

I have a Panasonic SD 2500 there rye is baked in French (according to the instructions), program 07, very spongy and not what we want, can someone help. Or do you need to change the stove? I don't directly know what to do, they wanted the usual usual rye or rye-wheat bread, there was another 254 model specifically did not buy skaali there is no rye in it, it turned out not even here, although there is in the recipe

254 model similar to 2500

... very spongy and not what we want, can someone help. Or do you need to change the stove? ...

What are we lamenting?
Let's go and see a photo of rye custard bread
on the first page of this topic.
If you like it, then we read
bake and eat!
Still have questions?
Ask.

Sorry, I'm a kettle in the bakery ...

Panas 2500 ... bakes everything without any problems on the French program ...
how much and what I do not use, everything is great, only rye is not black yet -)
(put 1 glass of rye and 2 glasses of wheat)

I read a lot but did not understand how to bake rye there is a combination of two pragrams, but if you leave the car overnight, then what to do?

I would like the opinion of specialists in rye (black), according to a simple program -)

ps. Thank you

I read a lot but did not understand how to bake rye

In the first post, it seems, everything is very clearly described. Read under the heading We bake in a Panasonic SD-253 (207, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.

I read a lot but did not understand how to bake rye there is a combination of two pragrams, but if you leave the car overnight, then what to do?

According to this recipe, at night, it will not work in any way.

[Vanya28,]

Vanya28, and here is what I wanted to ask .. To obtain a glossy dark crown after proofing, grease with water? I'm somehow afraid ... It will collapse again ..

[The recipe hasn't changed!]

There was a chagrin ...
I've baked this recipe a couple of times already. I decided to give the recipe to my mother, and before that check it again. And what happened ?! Horror
I looked, it turns out that the recipe was edited (from September 10), and I baked the old way. (Editing the theme of a recipe does not mean that the proportions of the recipe were changed. The recipe hasn't changed! - Vanya28) And everything turned out well ... Can you tell me where you missed?
The bread came out of the series "horrible on the face, kind inside." It suits the taste quite well (it could not have been otherwise, because the ingredients are all familiar), but the appearance ...

I watched a video course of kneading - my dough was thicker. The kneading was on honey with coriander (without caraway, I did not dare to open it before baking). From additionally added: panifarin-1st. l., plover-volume-2st. l., instead of the Sourdough "Agram light" - extra-r-10gr. (probably more should have been) and Böcker Rogen-2 tbsp. l. The rest is all according to the recipe ... maybe a lot of additives poured in?
super height rose ... only at the edges ...


I thought that the roof collapsed only from the excess water ... but apparently from the lack too ...

[Vanya28,]

Vanya28, and here is what I wanted to ask .. To get a glossy dark crown after proofing, grease with water? I’m somehow afraid ... It will collapse again ..

It is better to smooth the dough before rising, and grease hot ready-made bread with egg white or paste.Read about it in the relevant topics through the search.

[The recipe hasn't changed!]

There was a chagrin ...
I've baked this recipe a couple of times already. I decided to give the recipe to my mother, and before that check it again. And what happened ?! Horror
I looked, it turns out that the recipe was edited (from September 10), and I baked the old way. And everything turned out well ... Can you tell me where you missed?
The bread came out of the series "horrible on the face, kind inside." It suits the taste quite well (it could not have been otherwise, because the ingredients are all familiar), but the appearance ...

I watched a video course of kneading - my dough was thicker. The kneading was on honey with coriander (without caraway, I did not dare to open it before baking). From additionally added: panifarin-1st. l., plover-volume-2st. l., instead of the Sourdough "Agram light" - extra-r-10gr. (probably more should have been) and Böcker Rogen-2 tbsp. l. The rest is all according to the recipe ... maybe a lot of additives poured in?
super height rose ... only at the edges ...
....
I thought that the roof collapsed only from the excess water ... but apparently from the lack too ...

They baked in the old way, you were probably joking.
Editing the theme of a recipe does not mean that the proportions of the recipe have been changed. The recipe hasn't changed!
You made several changes at once - is it called the old oven !?
When changing a recipe, it is useful to think about why, it will help you make a choice and avoid mistakes.
A decrease in the amount of starter culture reduced the acidity of the dough, which affected the activity of the yeast and the dough rose to a height significantly greater than 1.5-2 times. Accordingly, the roof of the bread fell.
In the modified recipe, the problem is the yeast, reduce the amount of yeast or rise time.
In the subject, there is a constant reminder, do not recklessly change the ingredients, it will easily lead to an error. Or make the change one ingredient at a time!
Can't anticipate a mistake, ask before making a change.
If you have any questions, please contact us.
Success!

They baked in the old way, you were probably joking.

I didn't quite understand your phrase
I wanted to say that the last time I baked it was about six months ago, and according to that recipe (which was laid out then) everything worked out great.
I did not thoughtlessly change the ingredients, I just threw the additives ... so I thought that it would be fine, I bake all the other breads and additives, and everything works out!
And I also noticed that the flour in the recipe is written peeled rye, and I have whole grain rye of special grinding.

Can this affect the result? Although I always have one and the same
In general, I'll try it clearly according to the recipe.

Great flour! I like it!
Whole grain means grinding from whole grains, along with some of the bran - this flour takes a little more liquid.

Peeled flour means peeling, peeling the shell and then grinding - also a great flour! Like rye flour, it takes more liquid than wheat flour.

But whole grain flour takes more liquid.

["... I just threw additives ... so I thought it would be okay ..."]

I didn't quite understand your phrase
...
I did not thoughtlessly change the ingredients, I just threw the additives ... so I thought that it would be fine, I bake all the other breads and additives, and everything works out!
....

"... I just threw additives ... so I thought it would be okay ...", You do not want to listen, the recipe says several times, do not mindlessly change the composition of the recipe.
Working with rye flour requires precision and accuracy and a good understanding of the degree to which different ingredients influence the result.
Böcker Rogen - acidity is not known to me. Judging by the result, it is not very high.
Extra-R - acidity is about the same as that of - Agram Light. They added about 3-4 times less.
Panifarin (gluten) - improves the porosity of the crumb, but not enough to keep the roof at that height.
Here, in this composition, the problem arose in the amount of yeast.
Changes were made, it's not scary, but a decent result, respectively, did not work.
If you liked the taste of the bread with the changes made, then adjust the amount of yeast or the time to rise the dough to a height of 1.5 times.
This is something, I hope you understand?

Where to buy in St. Petersburg

- Fermented dry rye malt
- Sourdough (acidifier) ​​"Agram light", dark

In big stores, no ....

Where to buy in St. Petersburg

- Fermented dry rye malt
- Sourdough (acidifier) ​​"Agram light", dark

In big stores, no ....

There is a store in St. Petersburg, look in the section where to buy in St. Petersburg. The name is roughly Homemade bread or something similar. Now I'll try to see, if I find it, I'll write.
Here, I found it - Bread of the House 🔗

[I was greatly surprised by the view, I did not expect such a collapsed roof]

I didn't quite understand your phrase

It seems to me, or is there something bad in your words?
I fully agree that rye flour is more difficult to work with, but the main points of bread baking are pretty well known to me.
I always have the Internet at hand, so I do not print all the recipes for myself. This recipe is just in my bookmarks, and all the pages have been read!
Simply I was greatly surprised by the view, I did not expect such a collapsed roof... and I had doubts about the baking time, but it turned out to be normal ...
Correcting yeast count or rise time is like? I poured yeast according to the recipe and the time is also for "Gluten Free" if I'm not mistaken
60 minutes ...
In principle, I was interested in the question why the rise only happened at the edges, a completely homogeneous structure is visible in the section ...

lmalish, here everyone helps each other and I am no exception, there is no need to be offended by comments, especially if they are to the point.

Your bread has a roof failed after made replacements for three reasons, the amount of water, yeast, and rise time.
Let's exclude time for simplicity. That is, let's leave it unchanged.
You have changed the leaven and its quantity. This changed the pH (acidity) of the dough.
Accordingly, this changed the activity of the yeast, during the same rise time, they began to work faster.
Replacing the sourdough also led to a change in the swelling of the flour, which required adjusting the amount of water in the recipe and this was not done.
We also add here the need to correct the total amount of water due to the peculiarities of the swelling of local flour and we get the result that you showed.
Due to the combination of all these moments, the yeast raised the dough to a level that is characteristic of a 700 g loaf of flour.
This is a very high height for flour 500 gr., Respectively, and the roof fell.
Your recipe can be corrected by reducing the amount of water by 50-70 ml, I would not touch the yeast right away, it will be possible to reduce their amount in the future, but I followed the rise as soon as the dough increased in volume by 1.5-1.8 times ( 2 times a lot), switch the oven to baking immediately.
Approximately this approach should be.
Success and write.

author = Vanya28 ....... as soon as the dough has increased by 1.5-1.8 times (2 times a lot), we switch the oven to baking immediately.
Approximately this approach should be.

Dear Ivan,
Just don't be offended. I'm a new person here, I will say that you are doing a wonderful job. And how much work you invest in CSO-GO. Respect.
Well, please tell me how to distinguish: pardon: where is 1.8 and where is 2 times? Can you make serifs on the bucket, huh? Moreover, it is not recommended to open the lid and the window will fog up.

Well, please tell me how to distinguish: pardon: where is 1.8 and where is 2 times? Can we make the bucket serifs, huh? Moreover, it is not recommended to open the lid and the window will fog up.

I'll answer! Nothing?
It's very easy to do! Measure the first time the depth of the bucket.
When you knead the dough, measure the height from the top of the bucket to the dough.
You figure out where you should have a mark 1, 5 times, or how much you need.
And mark this place with a dab of flour.
Do it a couple of times, and then it will turn out automatically!

It is not hard!

Of course, it is not recommended to open the stove lid in the process of lifting and baking, but you can lift it up for a moment and look in.

And mark this place with a dab of flour.
Do it a couple of times, and then it will turn out automatically!

It is not hard!

And the truth is not difficult. Thank you. Practice is a great thing.
AND THIS IS A QUESTION FOR EVERYONE, AND EVEN THE MOST ADVANCED.

My friend lives in Cyprus, so he said that the Greeks make sourdough on onions and says that it turns out bread without yeast and all the way and you don't need to feed the sourdough.
There they have a fever all the time and that's probably why. ONION.
Can someone explain this sharp turn and why the bow? Is there no yeast in onions or is it not? I am not a biologist or a botanist

My friend lives in Cyprus, so he said that the Greeks make sourdough on onions and says that it turns out bread without yeast and all the way and you don't need to feed the sourdough.
There they have a fever all the time and that's probably why. ONION.

Why is Bow selected? The reasons may be different, there is a lot of sugar in onions and yeast that comes from the air and other small ones that always fly in the air, there is something.
So, do not be very deluded about the absence of yeast and other small yeast in the leaven.

Good afternoon, hostesses! Help me figure out the replacement ingredient. According to the recipe, 4 tbsp malt is added to rye bread. l .. Unfortunately, I have only 2 tbsp. l, but there is dry kvass. How much should be added to 2 having? For 400 grams of wallpaper flour.

add 2 tbsp

And what can replace the AGRAM starter culture?

And what can replace the AGRAM starter culture?

Dry starter culture Agram can be replaced with Extra P starter culture or any other dry starter culture, there are a lot of them, read the topic about dry starters. You can grow the sourdough on your own, read how to do it at the beginning of the topic or in the relevant sections of the forum, or simply add 2 tablespoons of table vinegar.

Where to buy rye malt in Rostov-on-Don

I buy liquid malt (it seems SOLEKS) in Teresa-Don, there is a lot of everything and not expensive. This is a wholesale and retail store, they sell from 100 gr.

Irada, Agram can be replaced with apple cider vinegar 1-2 tbsp per loaf

[tat-63]

tat-63 Thank you, only vinegar !!!!!!!

Today I decided to bake custard bread for the first time, finally got hold of red malt. I didn't know how many grams to hang ...
Baked in Ranasonnik 2501 on the RYE BREAD program!
Here's what happened:


and here is the crust



The recipe has been slightly modified.

Baking rye flour -460 gr.
90 g - oat flakes with bran and white flour
all liquids 450 ml
for brewing malt 50 g (measure 5 tablespoons measured or on a scale)
I also brew coriander into malt
honey-3 tablespoons
salt - 1 teaspoon
sugar-1 tablespoon
vegetable oil - 5 tablespoons
also added ground milk thistle seeds
you can add lemon juice to teaspoonful.
dry yeast SAF MOMENT - 3 teaspoons (I dilute in advance in warm water 30-40 degrees with sugar)

and in order for the bread to rise well - sourdough gram 100-150 (eternal homemade sourdough is possible without it, but then the bread is not so high, but denser)

Sequence - WARNING! ALL INGREDIENTS SHOULD BE EITHER ROOM (DRY) or warm - 30 degrees temperature!

I put honey at the bottom, then tea leaves, then diluted and foamed yeast, then rye flour, then ordinary flour with the addition of differences (you can not add but only rye flour)
oil and salt on top.

when kneading, the walls are clean, the kolobok is one-piece, a little sticky and shiny, does not smear, but as a ball, unlike the video posted here.

BREAD SUPER! GOOD LUCK TO ALL!

The recipe has been slightly modified.

Wow - a little! The recipe deserves a separate topic, I think ...

Didn't the bread turn out too sweet?

the bread tastes with a slight bit of bitterness, I think that this is just the malt, if not for him, then the sugar and honey in this bread is the very thing ...
to be honest, I am completely new and this is my first bread with rye malt.
And also my bread is perfectly kneaded and baked in the rye mode, but here they said that this mode just does not fit ... (I have not mastered the others yet)
just now I tried the cooled bread - the taste is excellent! You don't feel any sweets, but this is black bread, and it should be like that. For black, that's it!

And the baking modes for the programmable Bork? Thanks in advance for your reply!

baked this bread yesterday in our Panasonic. all ingredients and programs according to the recipe. when kneading, I helped with a wooden spoon, the consistency of the dough was as in the video instructions, and the crumb looked the same as in most successful photos.
the bread is a little sour for my taste ... I will probably look for something else for myself, perhaps from a combination of wheat and rye flour.
and also the comb of the kneading spatula bent a little ((at first I thought it was because of the severity of the flour, but still, probably when I helped with a spoon during kneading, and the spatula slightly, as it seemed to me then, touched it.

[the bread is sour for my taste.]

baked this bread yesterday in our Panasonic. all ingredients and programs according to the recipe. when kneading, I helped with a wooden spoon, the consistency of the dough was as in the video instructions, and the crumb looked the same as in most successful photos.
the bread is sour for my taste... I will probably look for something else for myself, perhaps from a combination of wheat and rye flour.
and also the comb of the kneading spatula bent a little ((at first I thought it was because of the severity of the flour, but still, probably when I helped with a spoon during kneading, and the spatula slightly, as it seemed to me then, touched it.

Degree "sourness", - for yourself, selected by the amount of leaven.
Is the comb scapula bent?
This is normal for Panasonic,
it will last a very long time.
Never mind.

[Programmable bread maker]

And the baking modes for the programmable Bork? Thanks in advance for your reply!

See the recipe on the first page, baked goods in Programmable bread maker.

In my book of recipes for HP Bork 500 rye bread for 900 grams is like this:
Milk - 400 ml
Rast oil - 2 tbsp. l.
Salt - 1 tsp
Sugar - 0.5 tsp.
Wheat flour 1.5 meter st (200 ml)
Rye flour - 2 tbsp
Dry yeast - 1 m. L.
Baking powder - 1 p. measured l.

Program 2 - wholemeal bread.

The first time I kneaded everything as written, delicious, but the bread did not rise at all.

The second time, after studying this forum, I added more yeast, warmed up the milk, stirring salt and sugar in it, and more flour (by eye). I got up, but then sagged very much in the middle. Tasty, everyone ate it anyway.

Today I kneaded it again. The milk is not so hot. Everything else was according to the recipe, only adding flour, controlling the bun. I stopped the program several times, turned on the kneading again, adding flour so that there was no batter.
Apparently overdone. Didn't get up, heavy ...

Help me how to bake from these ingredients correctly ..

In my book of recipes for HP Bork 500 rye bread for 900 grams is like this:
...
The second time, after studying this forum, I added more yeast, warmed up the milk, stirring salt and sugar in it, and more flour (by eye). I got up, but then sagged very much in the middle. Tasty, everyone ate it anyway.
...
Help me how to bake from these ingredients correctly ..

The question with rye-wheat bread is not entirely in this topic, but since the idea of ​​baking is common for any bread, I will answer briefly.
The main approach to solving such questions is always as follows:
1. Pencil and notepad. You write everything down.
2. We improve the pleasant word "by eye" by adding scales, measuring spoons and words - grams, milliliters. This will greatly help you and everyone who will help.
3. Now your question.
We read, "... The second time, after studying this forum, I added more yeast, warmed up the milk, stirring salt and sugar in it, and more flour (by eye). I got up, but then sagged very much in the middle. Delicious, everyone ate it anyway. ...", and fix errors.
- not recorded all parameters of this recipe variant for local ingredients. Having a record, it would be easy to make the necessary changes to improve the result, and not keep guessing what and where is wrong.
In your words, the bread turned out, but the roof sank, it happens.
The reason is always the same, rise time, yeast and water. The temperature of the rise of the dough is also true.
What had to be done?
Reading our records for this result (we assume that they are), we change one, maximum two parameters of the recipe.
Since there is no photo of the bread cut, only general comments.
The dough should approximately double in volume when it rises, if more, then the roof will collapse.
The rise is influenced by the time, the amount of yeast and the starting temperature.
The water also affects, at what height the roof of the bread will hold and what structure the crumb will turn out to be.
In this version of your recipe, it was necessary to reduce the amount of liquid by 30-50 ml. and control the rise of the dough to a height of approximately two times.
When the dough reaches this height, record the rise time and forcibly switch the bread machine to the baking mode for 70 - 80 minutes.
As a result, make the necessary correction again, if the need remains.
Success!

Hello dear bakers! I decided to join your topic - we love rye bread very much.
And this is what I got:



Baked like this: 1. Peeled rye flour - 430 g. + 70 g Victoria mixture
2. Fermented dry rye malt - 40 gr.
3. Dark Agram sourdough - 10 gr.
4. Honey - 50 gr.
5. Fine salt - 15 gr.
6. Dry yeast - 8 gr.
7. Boiled water - 450 ml.
(350 ml. Room temperature + 100 ml. Boiling water for brewing malt).
8. Ground coriander - 30 ml.
9. Ground caraway - 1 hour l. + caraway seeds for sprinkling

Baked in a Moulinex OW3101 Uno bread maker.

I. Program No. 12 "Fresh dough". (1:21)

II. Program 11 "Baking".
Time to a maximum of 1 hour 10 minutes.
At the end, another 20 minutes.
Total baking time = 1 hour 30 minutes.

The taste is just superb, but ... It's somehow heavy as a brick. I can't explain exactly, in general, the appearance does not match the taste at all

Please tell me what is wrong, maybe it was not necessary to add "Victoria"
Also, the dough was a little thicker than in the video.
I really hope for your help.

Hello dear bakers! I decided to join your topic - we love rye bread very much.
And this is what I got:
....
The taste is just superb, but ... It's somehow heavy as a brick. I can't explain exactly, in general, the appearance does not match the taste at all

You almost got the bread.
I will comment on it a little later.

Add 4 grams of yeast.
After the end of the batch,
shape well and flatten the roof of the future bread.
And show the result.
Pure rye bread crumb
always heavy enough.

Ground Cumin, to enhance the flavor,
it is convenient to heat up for 5-7 minutes on low heat,
pre-brewing it with boiling water.
Next, brew the malt with the resulting infusion.

Thank you, Vanya28, huge, for your comments !!!! The bread is just a miracle, I will definitely bake some more, taking into account your advice.

Hello! I would like to ask how to bake Borodino bread in KEHWOOD BM 450?

I found a kvass wort concentrate (so viscous) in the malt in the store. yeast sugar. how much should i add instead of malt?

Hello! I would like to ask how to bake Borodino bread in KEHWOOD BM 450?

Read carefully the method of baking rye custard in KEHWOOD BM 450 on the first page and bake Borodinsky on its basis as well.
Success!

I found a kvass wort concentrate (so viscous) in the malt in the store. yeast sugar. how much should i add instead of malt?

About 50 ml of wort concentrate and reducing the amount of water by about 70 ml.
But, not knowing how to bake, I would not do that. The result from the first or even the second time may not work.
Buy dry kvass instead of malt if you can't buy malt.
The result will be more predictable.

[tell me which mode to choose for the Panasonic 257 bread maker]

Good evening! I want to try your recipe tomorrow, perhaps someone has already written, but there is no time to look at the whole topic, so sorry in advance, tell me which mode to choose for the Panasonic 257 bread maker?

[tell me which mode to choose for the Panasonic 257 bread maker]

Good evening! I want to try your recipe tomorrow, perhaps someone has already written, but there is no time to look at the whole topic, so sorry in advance, tell me which mode to choose for the Panasonic 257 bread maker?

Detailed step-by-step instructions for your bread maker read on 1 topic page.
Success!
And we are waiting with the winning photo!

Or read a copy of 1 page below -

We bake in the Panasonic SD-253 (207, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
Choosing a combination of two programs "Gluten Free" + "Bakery products" (for models SD-2500, 2501, 2502 programs Basic Rapid (Basic Fast) + Bake only (Baking) respectively):
I. Program "Gluten Free", we install any spatula for mixing, but with a spatula for rye bread (it looks like a comb), it will be easier for you to mix the dough.
Attention! Mode "Rye" due to baking time 45 minutes does not fit.
Add the ingredients to the bucket in the sequence indicated in the recipe.
1. Weigh the rye peeled flour - 500 gr.
and pour into a bucket of a bread machine.
2. Measure rye malt on a cut with a measuring spoon - 50 ml.
we brew it, stirring, with boiling water - 100 ml.
and let it stand for 5-7 minutes.
3. Measure out the Agram Light starter culture 50 ml with a measuring spoon along the cut.
and pour into a bucket of a bread machine.
Sourdough affects the acidity of the finished bread and loosens its crumb, increases the swelling of the dough, a very important ingredient.
4. Measure out fructose or sugar with a measuring spoon - 75 ml.
and pour into a bucket of a bread machine.
5. Measure out fine salt with a measuring spoon along the cut - 10 ml.
and pour into a bucket of a bread machine.
6. Measure out dry yeast with a measuring spoon along the cut - 10 ml.
and pour into a bucket of a bread machine.
7. Add 350 ml stirring to the pre-brewed malt. boiled water at room temperature (added water the malt cools) and pour everything into a bucket of a bread machine.
8. Install the bucket in the bread maker and run the program "Gluten Free".
The dough will immediately begin mixing for 15 minutes.
Note, when kneading the dough only from rye flour \ "Kolobok \" is not formed.
start for 2 - 3 minutes to help stir it in the corners of the bucket and lightly pressing from above to the mixer. This will create an even crust of bread. from above. Having finished helping 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 program "Gluten Free" in a bread maker 50 minutes before its end, without lifting the lidotherwise the dough will settle. Resetting the program "Gluten Free", choose the program "Bakery products".
II. Program "Bakery products", set the baking time 1 hour 30 minutes.
After an hour of baking, you do not need to moisten the surface of the bread with boiling water, since the cracks on the crust will be small.

[Detailed step-by-step instructions]

Detailed step-by-step instructions for your bread maker read on 1 topic page.
Success!

Thank you, that is, the rye program is not involved at all, or is there still such a recipe for black bread on the rye program?

[Rye]

Thank you, that is, the rye program is not involved at all, or is there still such a recipe for black bread on the rye program?

For this recipe, in Panasonic 257, the program Rye not involved.

Thank you all, everything worked out, I bought rye malt and things got better