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

[Vanya28]

Merry Christmas to you, bakers.
Vanya28
I baked a rye Christmas tartlet, I report.
....
I look forward to your comments.

Everything is very good, now I will write what to fix.
Since there is no Agram, and in addition to changing the acidity of the bread, it also changes its swelling, Agram also affects the activity of the yeast, and they loosened up, raising the dough very high. Plus the peculiarities of the swelling of your local flour, this is normal for rye.
What needs to be corrected because of the changes, just not all at once.
Reduce the amount of fructose by half at once, since the taste of bread is sweet for you.
Also, the acidity of the bread most likely turned out to be less than the calculated one, I insured myself with the amount of vinegar to the lower side, but do not touch it right away. Change one ingredient at a time and write it down in a notebook.
Program Dough in Alaska, if I understand correctly, it works like this:
Kneading - 20 minutes
Ascent 1 - 30 minutes
Humping - unknown time
Ascent 2 - 40 minutes
Not a long warm-up, does not interfere.
It is not necessary to take out the spatula, they did not listen to what I wrote to you. Nothing will happen to the dough.
The crumb is not damp to the eye, if so, then we leave the amount of water.
The rising height of the dough is too high, when rising, watch the height and as soon as the dough reaches a height of 2 centimeters lower than the previous baking, switch the bread maker to baking. When everything works out, reduce the amount of yeast, or add agram, the yeast will start to work more slowly. The net proving time is about 60 minutes.
Also, when uploading a photo, set the value to decrease from 640 to 1024 and it will not be so small.
If you have any questions, please write. And it is not very clear whether they helped the kneading with a spatula or not. We need to help.
Write and show the result.

Spatula, of course, helped and how. A short turnover of 5-7 blades, only in my HP for some reason after 20 minutes. after kneading. It is more difficult with the crumb, it seemed that because of the thin walls it was starting to burn and underexposed for 15 minutes, it was a little damp in the center, most likely it would be normal. In fact, there are no questions, you have to try, but about the lubrication of the scapula (I have done without it so far), you need to interfere very much and you will have to lubricate it all the time, how will the oil taste affect?
Thanks for the advice

But the oil will not affect the taste in any way. If there is user experience with lubricating the blade, lubricate.

How are your first impressions of baking rye? I suppose everything turned out to be not difficult and "without sobbing".

Write.

[Help, I have BINATON-2170. what to do? Thank you very much for the simplest rye bread recipe for this bioshka.]

Help, I have BINATON-2170. what to do? Thank you very much for the simplest rye bread recipe for this bioshka.

Binatone BM 2170 Program Modes Table


Kneading on 8 or 9 programs, then wait until the dough has almost doubled, put a mark with the dough at the desired height, then turn off the oven by holding the Start button and go to the 11 Baking program.
Everything!
The rest is according to the recipe description!
Success and write.

[Vanya28]

Vanya28
I do not have my own plates with parameters for Alaska at all, I use yours, I just managed to notice that the time does not coincide. By the way, it looks like there is an error or mismatch on the 3rd program (whole grain), but we need to double-check.
About the impression, but rather a relief that you can, you can quickly and without leaven. What I wanted to say is that many people have the impression that it is impossible to make pure rye bread without sourdough. My friends have been baking bread for 3 years, they make it very tasty and different, but there is no pure rye.It's good that I finally got into your topic, otherwise you start reading about rye, and then about rye-wheat and with statements that at least a little bit of yeast, but wheat flour is needed. All the same, the site needs a FAQ quickly found with a brief popularized theory of dough formation and baking. Various topics, nevertheless, are perceived as the private opinion of someone, even a master, and which of them is not easy to understand.
By the way, how will the bread "mine" differ from that made with sourdough with the same ingredients?

[Vanya28]

Vanya28
I don't have my own parameter plates for Alaska at all, ...
By the way, how will the bread "mine" differ from that made with sourdough with the same ingredients?

The plates for Alaska may of course differ somewhat, there are many clones of this stove and it has been produced for a long time and for different countries. But as for reference they are quite suitable.

Your bread is now prepared without dry leaven, he is good, but of course it tastes different from the bread baked according to this recipe. This recipe, its taste has been tested by many and many times, it was selected for the most similar taste the present rye custard bread, which is prepared on good, mature sourdough.
And of course, your current version, which was prepared due to the lack of the necessary ingredients, is even more different in taste, I repeat here, from rye custard bread to good, mature sourdough.
You quickly get used to good things and it may be difficult for you to perceive all this, but the task of this topic is to show that everything is very, very not difficult with this bread.
And quite a wonderful taste can be quickly and stably obtained in a bread maker, and with yeast.
What exactly do you write after your first baking of rye custard bread?
Specially asked you about "fears" Before and After first try.
If you have any questions, write.
Bread must be mastered and show results.
Others learn from this as well.

p.s.
Articles here on the forum, on the test, are of course presented, especially a lot for wheat, but there are so many that you are probably right that you will not immediately find what you need.
You have to ask and take a large sieve for screening.

[principled]

I had no fears and I had no, there was a misunderstanding. Moreover, this principled difference. I, like my friends, and judging by the themes, many others, was perceived, realized as nelya, impossible... Well, you can't, you can't, I personally realized that yeast works very badly in rye dough, I don't want to grow sourdough, well, I’ve forgotten figs with it with rye bread.
By the way, here's another question arose, with agram it turns out a complete (or not quite) analogue, in comparison, if the oven is baked on live homemade sourdough?
The FAQ would not hurt, at least in terms of terminology, with the thematic layout of information, confusion inevitably occurs, some kind of basis is needed, you, as a moderator, are closer to the site administration, you can, if necessary, make a proposal.

[principled]

I had no fears and I had no, there was a misunderstanding. Moreover, this principled difference. I, like my friends, and judging by the themes, many others, was perceived, realized as nelya, impossible... Well, you can't, you can't, I personally realized that yeast works very badly in rye dough, I don't want to grow sourdough, well, I’ve forgotten figs with it with rye bread.
By the way, here's another question arose, with agram, a complete (or not quite) analogue is obtained, in comparison, if you bake on live homemade sourdough?
The FAQ would not hurt, at least in terms of terminology, with the thematic layout of information, confusion inevitably occurs, some kind of basis is needed, you, as a moderator, are closer to the site administration, you can, if necessary, make a proposal.

This is such a subtlety in taste that you don't have to think about it.
It is rather at the organoleptic level of taste, the bread turns out to be more tender.
In all other respects, this is a real rye custard bread of high quality.
On theatIf you want to work with rye dough, you can easily deal with sourdoughs.
It's not difficult, especially if there is always someone at home.
The whole point will be in the sourdough maintenance system uniform working condition, to ensure consistent results when automated baking in a bread maker.
In manual mode, this is not a question at all.
Everything else is the same with the leaven. Simply and easily.

[Vanya28]

Greetings to all members of the forum

Vanya28
Personal thanks to the author of the topic
Yesterday I baked the first rye bread in my HP Panasonic 2501. Here is the result:

I adjusted the recipe for myself, or rather, for the ingredients that were available:
1. Starter culture 500g
2. Wallpaper rye flour 250g
3. Fructose 3 tbsp. l.
4. Salt 2 tsp.
5. Malt extract
"Winner-D" IREX 1.5 st. l.
6. Water 200 ml

I loaded HP into the bucket in the order of recipe numbering. Sourdough approximately 50/50 flour / water. Coarse rye flour "O-LA-LA" was used. When adding water, first poured the malt extract into a measuring cup, and then added water to 200 ml. The water was used from the reverse osmosis filter. I ventured not to use yeast. After loading the bucket into the KhP, I set mode 02, the main fast: kneading for 20 minutes, raising for 60 minutes, baking is next according to the program (I turned off the KhP before baking). When mixing, I followed a video course - I helped with a thin plastic spatula. The consistency of the dough seemed to me a little more liquid than in the video course, but I decided not to add flour and decided to see what happened. Before baking, I pressed STOP and looked inside. The picture upset me - the dough rose mainly only along the perimeter, and a maximum of 1.5 times. As a matter of urgency, I had to turn on the oven in the 35 degree dough mode, and the bucket went there for 2 hours. These actions gave a result - the dough rose and leveled off, the rise was about 1.8-1.9. After that, he carefully transferred the bucket to the HP and turned on the baking mode 12 for 1.5 hours. After baking, he took out the bread and wrapped it in a towel for 2 hours.
The bread came out 7.5-8 cm in height. Very tasty, but a little damp inside. When I cut, a trace remained on the knife:

But this does not bother me much, the taste is excellent, and if you squeeze the crumb in a piece of bread with your fingers, though not completely, it regains its shape.
I am asking for advice: how much to reduce the amount of water, and is it the case?

LEAVEN
Made with a recipe.
For two days I sprouted a handful of wheat and a handful of rye in different containers. When small sprouts appeared (after 2 days) they ground in a meat grinder, added water and 2 tbsp. l. sugar and boiled over low heat for up to an hour. Then for two more days this gruel stood in a warm place. The weight of the entire mass was approximately 300 g. When the mass rose (about 1.5 times), I added 150 g of rye wallpaper flour and 150 ml of water. Mixed and put the dough in the oven at 35 degrees. The leaven has doubled in about 2 hours. In total, I got 600g of sourdough. About 4-5 hours after feeding the sourdough, I took 500g from it and started making bread. Maybe a little early. Many people write that it is necessary to wait about a day after feeding the sourdough. But I took another risk. And I have no regrets
All success and delicious bread!

[I am asking for advice: how much to reduce the amount of water, and is it the case?]

Greetings to all members of the forum
.... after baking, he took out the bread and wrapped it in a towel for 2 hours.
The bread came out 7.5-8 cm in height. Very tasty, but a little damp inside. When I cut, a trace remained on the knife:
....
But this does not bother me much, the taste is excellent, and if you squeeze the crumb in a piece of bread with your fingers, though not completely, it regains its shape.
I am asking for advice: how much to reduce the amount of water, and is it the case?

LEAVEN
Made according to the recipe.
...
For two days I sprouted a handful of wheat and a handful of rye in different containers. When small sprouts appeared (after 2 days), they ground in a meat grinder, added water and 2 tbsp. l. sugar and boiled over low heat for up to an hour. Then for two more days this gruel stood in a warm place. The weight of the entire mass was approximately 300 g. When the mass rose (about 1.5 times), I added 150 g of rye wallpaper flour and 150 ml of water. Mixed and put the dough in the oven at 35 degrees. The leaven has doubled in about 2 hours. In total, I got 600g of sourdough.About 4-5 hours after feeding the sourdough, I took 500g from it and started making bread. Maybe a little early. Many people write that it is necessary to wait about a day after feeding the sourdough. But I took another risk. And I have no regrets:
All success and delicious bread!

Excellent result! Repeat and many, many times !!!
On the crumb, everything is very, very good! It worked out. He smears the knife a little, this is so, and this is the norm. It will smear less in a day if you do not have time to eat it!
Reducing the amount of water by 20-30 ml. You will not remove the "stickiness" much, but you will get the difficulty with mixing, reducing the amount of water still, the "roof" of the grain will begin to crack.
I will briefly comment on the leaven. The topic here is not sourdough.
After feeding, after 5-8 hours, it is the best time to add it to the dough, as a rule, it is the "strongest" at this moment. At this time, it contains a lot of live, active and hungry yeast.
Fermenting the leaven for several days is not for its rise, and not for its lifting force, but for the accumulation of fermentation products in it.
There are many ways to form the taste of sourdough, I will not talk about that here.
What I personally don’t confess is randomness! I don’t wait and don’t wonder what kind of yeast is there (good or not so good) or yeast will not fly into the sourdough on its own, but there’s a lot of this stuff. History with penicillin very instructive. And therefore, I add a few grams of yeast to the starter starter culture, and in the final result (to the dough) I add almost an ordinary portion of yeast. The leaven had already accumulated everything needed by this time. And everything rises in 60 minutes and the taste is the same. Compared.
Pleased with the result! Success!
And congratulations again!

[Please tell me, is the Borodinsky Bread program not suitable for Mulinex?]

Please tell me, is the Borodinsky Bread program not suitable for Mulinex?

Now I'm not too lazy, I'll go and see the table of programs for Moulinex OW 5004. Wait.
Here are the signs here:
Moulinex OW 5004 Instruction
How to fulfill this recipe in the nearest Moulinex models and in yours, this is a 13 dough program and 14 baked goods, described in steps. Read the recipe.
Borodinsky mode, rise time 120 minutes, baking 60 minutes. The baking time is not enough, 3 batches, that is, dancing with a tambourine near the stove is inevitable.
You can also bake this recipe on program number 6, dark crust, weight 1500. Baking time 1 hour 10 minutes and bake for another 20 minutes, but how you can add time or not, you have to try.
In the recommended version, everything is checked.
Now I will include your bread maker in the general list.
If you have any questions, write.

Vanya28, Thank you

[Vitaly2501]

Vitaly2501
Bread, - beauties !!!

[Vitaly2501]

Vitaly2501
Bread, - beauties !!!

Very good! I like it too!

why can't you open a video course for kneading rye dough, maybe there is another link?

The link is working, checked. Try to open it with another browser or update your flash player.

Good day! I was puzzled by baking rye bread on my HP. I have a VVK NV1003V. The roof collapses on the automatic rye bread program. I think from all programs it is better to choose Baguettes in combination with either Baking or Cupcake. Am I getting it right?

[Sweet]

Good day! I was puzzled by baking rye bread on my HP. I have a VVK NV1003V. The roof collapses on the automatic rye bread program. I think from all programs it is better to choose Baguettes in combination with either Baking or Cupcake. Am I getting it right?

If there is a plate of program parameters from the instructions, show it.
I will try now to search for an answer too.
The tables are in the instructions or here
_https: //Mcooker-enn.tomathouse.com/s-image/1804/files/cat/457_bbk.html
ibid BBK MC4111SB BBK MC5111SB

For baking this recipe in BBK HB1003B, the dough mode is very suitable, after kneading, you need to pull out the spatula, when the program ends, wait another 20 minutes to reach the required rising height of the dough and switch to the Cupcake mode, set the alarm for 90 minutes, since your cake is baking 120 minutes.
Everything else is prescription.
You can also use the mode Sweet and as soon as the dough rises, switch to Cake.
Write, show the result.

[Vanya28]

Excellent result! Repeat and many, many times !!!

Bread, - beauties !!!

Thank you very much, very nice. It's nice when you get something with your own hands and doubly nice when experts also praise.
I bought my wife a bread maker at home, but in the end I got sick with this business, and only I bake, and she is a taster and critic
Regarding accidents, I completely and completely agree with you, you should not guess and hope for an accident, but you need to rely on knowledge and experience. But there is just no experience, and I tried to get knowledge from the Internet. But immediately finding what you need is almost impossible. I've decided to bake rye - for three days I just read forums, recipes, reviews ... As a result, I liked your detailed approach to business, to the smallest detail. I decided to try it. But I don’t have agram and dry malt, and at Christmas practically no one works (from the suppliers of ingredients for bread). So I decided to try it with sourdough without agram. Since there is no experience with sourdough yet, I do not exclude that the results will be unstable with it. In the future, I think you need to buy agram and try with it and with yeast, compare the results.

Vanya28
There are no sourdough recipes among your rye recipes. What is the reason, did you not like the result or too much hassle with the leaven? I apologize for the indiscreet question.

[Vanya28]

....
Vanya28
There are no sourdough recipes among your rye recipes. What is the reason, did you not like the result or too much hassle with the leaven? ....

I’ll be in charge of a couple of tricks between tea.

This is a solution to the problem with an assortment of food products for people with dietary restrictions, restrictions with free time, restrictions on funds, willing to take care about your health and willing to receive for yourself this very necessary range of products.
This assortment is practically not represented on the market or is available on a limited basis and very expensive.
This is, in particular, good rye bread, certain meat products, a number of fruits and berries, and products of their processing.
Most of all these issues are resolved if interesting cooperation, desire is receive or simply interesting, write.
Specifically about the leaven, with a measured lifestyle, it does not take much time to work with it.
Requires only accuracy and attention. The rest is the same as with yeast, and unstable results can easily be obtained with them.
Agram is not a substitute for pure sourdough, but the resulting bread is very difficult to discern by taste.
Now there are dry starter cultures on sale, which are made from fermented dough and which allow you to close this nuance of taste.
But they also have a defect, the price of the bread they receive is not joyful, although everything in life is conditional.
I tried to answer.
If you have any questions, please contact us.

Rye custard from seeded flour for Ranasonik 2501 - adapt! Pliz!

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

Rye custard from seeded flour for Ranasonik 2501-adapt! Pliz!

We read the baking modes here, everything is the same:
Rye custard bread is real (almost forgotten taste). Baking methods and additives.
Success!

Hello! I was a little embarrassed by the numbered categoricality of the ingredients)) Being the happy owner of the Bork X800, I dare to ask if this recipe is available for us (the manufacturers strictly punished to pour liquid into an empty bucket))). I apologize for the amateurish question, I am not at all embarrassed, I am glad if I amuse the professionals. I am grateful in advance for your help.

Moderator - Your bread maker is ideal for baking rye bread. Read about your opinion on how to lay the ingredients here in the topic and in the bucket breakdown sections.

Thank Vanya28
I read the whole topic. Yes, it takes a long time. But the result!
I went to the Moscow "Peki Sam", bought agram and malt. By the way, the seller said that dark agram is needed for black bread. I did not immediately find a record that the dark agram was needed three times less and that this was important. Did everything according to the recipe. Bread maker LG HB-205. "Fast" mode for kneading and lifting, then "Cupcake" for 1 hour 30 minutes. I helped for 5 minutes with a spatula, I did not iron the roof - it turned out to be even itself. The only thing missing is the dome on the bread. This is probably due to the fact that the bucket had to be pulled out to cool the oven to continue baking?
The bread turned out to be homogeneous, baked perfectly, thin crispy crust. I spent two hours ripening in a towel. Everyone was waiting to try - there were doubts. Everything turned out as it should. No excess acidity in the taste. The taste is the one that is remembered from childhood.
I also believe that if the recipe is good - like yours - then there will be no accidents. As a rule, accidents are associated with inaccurate dosage - someone or something distracted or their own negligence.
Thanks again. The whole process - getting to know the whole topic, buying ingredients, baking - took me a day and a half.

[dark agram]

...
I read the whole topic. Yes, it takes a long time. But the result!
I went to the Moscow "Peki Sam", bought agram and malt. By the way, the seller said that for black bread you need dark agram ... I did not immediately find a record that dark agram needs three times less what is it important.
....
All that is missing is the dome on the bread... This is probably due to the fact that the bucket had to be pulled out to cool the oven to continue baking?
...
Thanks again. The whole process - getting to know the whole topic, buying ingredients, baking - took me a day and a half.

It's great that the topic fell into the topic!
But the result was not shown, I have to congratulate in absentia!

It is better not to deal with Agram dark, since it contains a lot of citric acid, and our task is not only to acidify the bread, but also to add the swelling flour that is in its composition. Swelling flour is needed for better swelling of the dough and loosening of the crumb, and since Agram dark has to be added three times less, this goal is not achieved.
And yet, explain how you fought with the temperature blocking of your stove? Cooling down the sensor by quickly taking out the bucket and covering it with a towel?
The roof of this bread is always not high, but completely flat, as a rule, is associated with the maximum rise height of the dough and the total rise time. I would like to get a small dome, stop the rise of the dough when one centimeter remains to the maximum rise and the yeast continues to work. But this is more of a small nuance that you don't have to bother with.
And show the result.
Once again, congratulations on your success !!!

[Vanya28,]

Vanya28, thanks a lot! The bread came out unsightly and low, but the taste is amazing! Thank you. Now I will bake it often.

[Vanya28,]

Vanya28, thanks a lot! The bread came out unsightly and low, but the taste is amazing! Thank you. Now I will bake it often.

You are very glad that the topic is not in vain!
Show the result.
Congratulations!

[Binatone BM-1168]

Instructions 1

Binatone BM-1168

Hello ! Can this recipe be adapted for Binaton 1168? Thanks in advance .

The instructions for the HP should contain a table of program modes, if it is not there, then you will have to draw up.
Put this plate here and it will immediately become clear (we will figure out) how to bake this recipe in it.

I suppose there will be no signs in the instructions.
But it can be found in the instructions of other labels on this C / P.
Find the same stoves with different names on the Market and look at their instructions, the plate and you will find it.
Check with your settings and that's it!

Here is your bread -

I think this will be my last post as a tester of the new HP. Binaton 1168
Since yesterday I baked rye bread with malt and it turned out to be GREAT!
Thanks for the recipe Vanya28.

The stove is a solid five, now it remains to hope for its durability.

It remains only to figure out how it was done.

There are three programs under suspicion:
Dough
Cake
Bakery products

Although it can work on the other.

Kneading on mode Dough, we are waiting for the rise to almost double and turn on the mode Bakery products, since the maximum weight of a loaf in this HP is not large, we reduce everything in the recipe by 1.2 times, then 1 hour of baking should be enough, well, or you have to contrive and add another 10-20 minutes to the baking time.
Or bake on mode Cakeby pulling out the scapula first.
What is not clear ask and buy ingredients for baking.
DELFA DB-104708 - how to bake custard rye bread in this oven.

I have x / p DELFA DB-104708. 90min for baking is not included in the programs. What do you recommend for making rye bread?

Thank you for your help in getting the instructions, I'll post it here now.
The set of programs turned out to be standard.
Here's a simple solution:
Dough - Kneading on the program No. 8 Dough, if the dough does not have time to rise by 1.5-2 times, then we just wait 10-30 minutes for it to rise. The lid can only be slightly opened for a moment or looked out the window.
If the dough rises quickly, depending on the yeast, then holding the button Start / stop turn off the program ahead of schedule and turn on the baked goods.
Baking - turn on the program # 12 Baking, we set the time to the maximum. You have 60 minutes, not enough, but not scary.
When Bakery products will end, the bread will need to be baked.
There are two options:
1. Run Baked goods repeatedly for 30 minutes, but it may not work, not all stoves can do this right away. For many, the blocking is triggered.
We get around this easily - this is option 2.
2. Quickly take out the bucket and cover it with a towel. We take a piece of ice and lean against the temperature sensor, a little water inside will not be scary, everything will dry out when baking again. After 2-3 minutes, the stove will be ready to restart. We set the baking time to 40 minutes, put the bucket in place and continue Baked goods.
Everything!
Show the result and tell how in the end everything turned out to be dealt with with the stove, but this is for others.

Read more here:






DeLonghi BDM-125S



Sample program on the first page of a recipe for programmable bread makers.
Kenwood BM260, Kenwood BM366
Rye bread.100% rye flour, how to bake in Kenwood BM366 here:

Mystery MBM-1202
Mix on program 8, or better 9.
Baking on program 12 - 1 hour 30 minutes.
Program mode tables:

REDMOND RBM-M1902
1 - main program
2 - French bread
3 - Whole grain bread
4 - Sweet pastries
5 - Quick baking "Ek
6 - Rye / Gluten Free Bread
7 - Dough
8 - mixing
9 - Jam (Jam)
10 - Baking
Instructions

Scarlett sc-401 program modes table:


Supra BMS-355 -
For baking, read the recipe completely on the first page of this topic, and cook using a combination of two programs: 9 - Dough and 10 - Baking.

Zelmer 43z010, 43z011
Kneading the dough on the program 9. DOUGH (PIES AND CAKES) and take out the scapula,
raising the dough for about 50 minutes, control the increase to a little less than twice and
when the program ends (or the dough rises to the desired height), switch the bread maker to the program 7. QUICK (QUICK BAKE), for 1 hour 30 minutes.
The rest is as described in the recipe.
Success!
Zelmer bm1000
Kneading the dough on the program 7. DOUGH (Dough),
raising the dough for 60 minutes, control the increase by no more than two times and
when the program ends (or the dough rises to the desired height), switch the bread maker to the program 10. BAKE (BAKING), for 1 hour 30 minutes.
The rest is as described in the recipe.
Success!
Zelmer 43z010

So I russified the panel for my parents, where there is "enlarge" in the original resolution (I printed it to my parents large and hung it on the wall.)
Look in the window at the top there are grams and a dash, it corresponds to the selected weight, the weight is a round button, when you press it, the dash jumps. Press until the dash is on the desired weight.
Remember, first you choose the program, and then the weight and crust, otherwise all your choice will be reset.

Zelmer Bread Maker Instructions:
zelmer 43z010
🔗
zelmer 43z011
🔗
zelmer bm1000
🔗

Rest instructions for equipment zelmer
🔗

Instructions 2

Instructions 3

Hello. We bought the bread maker yesterday. Model Redmond RBM-M1902. Unfortunately, I did not find such a model on this site. Immediately baked French bread according to the recipe from the recipe book. Everything turned out well and very tasty. Today we tried to bake rye bread. In the beginning, it rose well, but even during baking, the top sagged very much and as a result, a damp crumb turned out in the center. Only the crust was baked. The entire cycle time for rye bread is 2 hours 10 minutes. Please tell me what could be wrong.Can anyone suggest a recipe for real rye bread for my model? Thanks in advance.

[Can someone advise a recipe for real rye bread for my model]

Can someone advise a recipe for real rye bread for my model? Thanks in advance.

You are in the subject of baking excellent rye bread.

REDMOND RBM-M1902
1 - main program
2 - French bread
3 - Whole grain bread
4 - Sweet pastries
5 - Quick baking "Ek
6 - Rye / Gluten Free Bread
7 - Dough
8 - mixing
9 - Jam (Jam)
10 - Baking

Instructions
🔗./files/pdf/Hlebopech_REDMOND_RBMM1902.pdf

Kneading
Knead rye custard bread on the mode 6 - Rye / Gluten Free Bread, it is not suitable for baking due to the baking time of 55 minutes.
Or knead on mode 7 - Dough.
In the first case, set the alarm for 50 minutes after the end of the batch, so as not to forget to switch the bread maker to the mode 10 - Baking at the end of the rise of the dough.
As soon as the dough has risen or the program has ended 7 - Dough, check if the dough has risen and switch the program to 10 - Baking.
Bakery products
In a programme 10. Baking we set the baking time to 1 hour 30 minutes.
We are waiting for the result!
Read the rest in the recipe description.

Thanks a lot for the tips. I'm just very bad at the site. A lot of information, it's easy to get lost. As soon as I figure it out and find the ingredients, I will immediately try to bake the bread. I really want to learn, there is some kind of excitement.

And yet, explain how you fought with the temperature blocking of your stove? Cooling down the sensor by quickly taking out the bucket and covering it with a towel?

Yes, I quickly covered the bucket with a thick terry towel in two layers. Ice in a rag - to the sensor. Cooled down in 4 minutes. Mode - as you advised for LG - first "fast" for kneading and lifting. Then "cake" (that is, only baking for 60 minutes, cooling the sensor, another "cake" for 30 minutes. Then the bread stood for 2 hours on the table in a waffle towel.

Since the taste and consistency of the bread are completely satisfied (even the son, who basically does not eat bread, ate bread), I don’t want to change anything. I will torment the dark agram - well, do not throw it away. But then I will try the light one, as you advise.
Unfortunately, bread with bran was not quite successful today - there was no indication of the time. Can you please tell me if there is such a recipe with your elaboration? Couldn't be found on the site.

Yes, I quickly covered the bucket with a thick terry towel in two layers. Ice in a rag - to the sensor. Chilled out
Unfortunately, bread with bran was not quite successful today - there was no indication of the time. Can you please tell me if there is such a recipe with your elaboration? Couldn't be found on the site.

With bran, I do not, but of course there is on the site. With additives, if you think about it, you can do it yourself. The main thing is not to rush and add one spoon at a time replacing the flour. Watch out for the water, do not add everything at once, if the dough is very steep, then add a tablespoon and do not rush, it is easier to repeat the batch if you do not meet the time. You already know what dough should be. And the baking time of rye is from 60 to 90 minutes, the less rye flour, and the more wheat flour, the less time.
Write if you find anything and have any questions.

Vanya28, baked rye bread for the second time. Reduced the yeast by 0.5 measuring teaspoon. The roof is better - just straight, the taste is great. But on the roof there appeared small shells, depressions. What could this be connected with, do not tell me?

Vanya28, baked rye bread for the second time. Reduced the yeast by 0.5 measuring teaspoon. The roof is better - just straight, the taste is great. But on the roof there appeared small shells, depressions. What could this be connected with, do not tell me?
....

This usually happens when the dough is overcooked and there is a little more water in the recipe than needed.
Personally, I don't pay attention to it.
And in your home just a small bakery has started working!

This usually happens when the dough is overcooked and there is a little more water than needed.

Both times the bread was delicious.The recipe is great. Thank you!
With your help, I would like to understand the cause-and-effect relationship of the ongoing processes while I am just starting. To do is to do the right thing and understand what is going on. Therefore, I made work on the mistakes on rye bread. And you can discuss the processes and connections with you, you figured it out. According to the instructions, everything works out, here at the bottom of the egg bread accidentally attached, but it's not so interesting. If it doesn't bother you, two more questions.
The question is: "the dough will overstate" and "there is a little more water" - are these two different possible reasons or "there is more water because the dough is overcooked"? If this is the case, then how is dough overmaking related to the increase in water? The mode was the same both times in time, since I baked the second bread by appointment.

The package of flour, agram, malt was the same. I bought fresh yeast and reduced it by 0.5 tsp.

Another question: control of the rise, which you have already written to me / about the dome /. It is necessary to look through the glass, it is not very visible there, because you cannot open it, or do you open it quickly?

[uncover]

...
Another question: lifting control, which you already wrote to me / about the dome /. It is necessary to look through the glass, it is not very visible there, because you cannot open it, or you still open quickly?

So far, I will answer only to this, I will write the rest later.
Do not open, but uncover for a short time, of course you can.
I peek open the lid and close it immediately. There is not much to consider there.

And write in your profile, if not difficult, all your kitchen appliances, you can and where to indicate.

[Daewoo 9154]

I was worn out, but I could not find a way to bake for Daewoo 9154 ( the same Binatone 2169). The lists are, but the link only describes the model (((
When programming, kneading1, lifting1, kneading2, lifting2 cannot be reset to zero and the minimum time is 6.20.5.5 minutes, respectively ..

As a result, for half an hour the ingredients were waiting for at least some kind of decision, and then another 26 minutes while the HP was idling, so nothing good will obviously come of it (
Please tell me!!

We read the solution here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

[russell hobbs Model No. 18036]

reading about all types of bread makers did not find my own,russell hobbs Model No. 18036... maybe there is an explanation, especially the specialty program, if someone has an explanation, I will be very grateful

reading about all types of bread makers did not find my own, russell hobbs. maybe there is an explanation, especially the specialty program, if someone has an explanation, I will be very grateful

Lay out a plate of program modes from the instructions, we'll figure it out.
The instructions could not be found.
What is yours?
russell hobbs Model: 17887
russell hobbs Model No. 18036

[Daewoo 9154]

I was worn out, but I could not find a way to bake for Daewoo 9154 ( the same Binatone 2169).
...
Please tell me!!

Bread maker Daewoo DI-9154 and Gorenje BM 1400 E
Program number 12 "Your recipe"
Step Action Allowed values
1 Kneading 1 6 - 14 min.
2 Ascent 1 20 - 60 min.
3 Kneading 2 5 - 20 min.
4 Ascent 2 5 - 120 min.
5 Ascent 3 0 - 120 min.
6 Bake 0 - 80 min.
7 Heating 0 - 60 min

Your decision:
1 Kneading 1 14 min.
2 Ascent 1 20 min.
3 Kneading 2 5 min.
4 Ascent 2 50 min.
5 Ascent 3 0 min.
6 Bake 80 min.
7 Heating 0 min
The kneading time can be swapped, and so on.
Success and photography to the studio.

My next experience with rye bread in a bread machine.

Made according to Vania's recipe, only with sourdough from wallpaper rye flour. I wrote about leaven earlier:

It contains only sourdough, rye wallpaper flour, salt and water. To me this bread tastes like Ukrainian bread, which is sold in Kiev.

My next experience with rye bread in a bread machine.
.....
I want to try the original Vanin recipe with agram, but I haven't found a light agram in Kiev, I'll have to buy and try with a dark one.
I have a question about malt extract. Can whether his use as substitute for ground malt and in what proportion?

I also want to show the result of baking Sour rye in KhP according to the recipe 🔗
....
It contains only sourdough, rye wallpaper flour, salt and water. To me this bread tastes like Ukrainian bread, which is sold in Kiev.

See how your bread began to turn out great.
Very good.

Malt extract.as a substitute for dry malt, of course you can use it, but you have to select the amount of extract and the amount of water in the recipe. The concentration of the malt extract is not really known, you need to be guided by the amount by comparing the resulting taste with the original on malt.

Remove the malt from the rye custard bread recipe, replace the peeled flour with wallpaper and get a taste similar to the bread you described in the link above.

I liked the recipe very much, I will try to bake it. I beg your pardon, perhaps the question I asked was repeated.
I have a breadmaker lg 152, the maximum weight of the finished product is 700g, how can I correctly calculate all the bookmarks of the products, because everything is calculated for about 1 kg of the finished product.

[I have a bread machine lg 152]

I liked the recipe very much, I will try to bake it. I beg your pardon, perhaps the question I asked was repeated.
I have a bread machine lg 152 the maximum weight of the finished product is 700g, how can I correctly calculate all the product bookmarks, because everything is calculated for about 1 kg of the finished product.

Divide everything by 1.4 times or divide by 10 and multiply by 7, choose whichever is more convenient for you. The rest is prescription.
And yet, tell me, does your HP model have the same modes as the specified LG models?

Remove malt from the rye custard recipe. replace peeled flour with wallpaper and get a taste similar to the bread you are describing from the link above.

I just noticed that there is peeled flour in your recipe. I just used wallpaper flour, based on the fact that it is whole grain and, accordingly, more useful. It is interesting to hear from you an analysis of this question: why peeled and why not wallpaper?

[kolenko]

kolenko

Thank you very much for the information, however, as such, they do not have a light agram, they sell "Diamant-ROGI HELL dry starter culture". Information from their website:

How to use: Add dry Rogi Hel starter culture directly to the flour and mix.

Dosage: 1-2% by weight of flour or from 10 to 20 grams per 1 kg of flour.

Ingredients: whey powder, gelatinized corn starch, acidifiers (E330, E262), soy flour.

There is no swelling flour in the composition. Can Vanya tell me if HEL's HORN will replace the light agram?

Contains no malt flour. Can Vanya tell me if HEL's HORNS will replace the light atram?

Of course, I am not Vanya, and I am not aware of whether Rogi Hel is equivalent to a light agram. But I, too, cannot find this very agram, but I want Vania's bread, because it is difficult, if not impossible, to find it tastier. So, instead of agram, I add 1-1.2 tbsp. l. apple cider vinegar 9%. I don’t know what it tastes like with agram, but with vinegar it’s a miracle! Not bread, but a cake!

Divide everything by 1.4 times or divide by 10 and multiply by 7, choose whichever is more convenient for you. The rest is prescription.
And yet, tell me, does your HP model have the same modes as the specified LG models?

Thanks, I will definitely try!
There are modes, I read the description of baking, just a quick and a cupcake, all this is available.

).
I want to try the original Vanin recipe with agram, but I haven't found a light agram in Kiev, I'll have to buy and try with a dark one.

Feel free to make bread with dark agram. according to Vania's recipe. Only the weight of the agram should be reduced by three times. I baked it twice - it turns out very tasty bread.

[why exactly peeled and why not wallpaper]

I just noticed that there is peeled flour in your recipe. I just used wallpaper flour, based on the fact that it is whole grain and, accordingly, more useful. It is interesting to hear from you an analysis of this issue: why exactly peeled and why not wallpaper?

kolenko
Thank you very much for the information, however, as such, they do not have a light agram, they sell "Diamant-ROGI HELL dry starter culture". Information from their website:
Directions for use: Add dry Rogi Hel starter culture directly to the flour and mix.
Dosage: 1-2% by weight of flour or from 10 to 20 grams per 1 kg of flour.
Ingredients: whey powder, gelatinized corn starch, acidifiers (E330, E262), soy flour.
There is no swelling flour in the composition... Maybe Vanya will tell you will HEL HOLES replace the light Agram?

Of course, I am not Vanya, and I am not aware of whether Rogi Hel is equivalent to a light agram. But I am this one too I can't find the most agram, but I want Vania's bread, because it is difficult, if not impossible, to find it tastier. So, instead of an agram, I I add 1-1.2 tbsp. l. apple cider vinegar 9%... I don't know how it tastes with agram, but with vinegar - what a miracle it is! Not bread, but a cake!

Both times the bread was delicious. The recipe is great. Thank you!
With your help, I would like to understand the cause-and-effect relationship of the ongoing processes while I am just starting. To do is to do the right thing and understand what is going on. Therefore, I made work on the mistakes on rye bread. And you can discuss the processes and connections with you, you figured it out. According to the instructions, everything works out, here at the bottom of the egg bread accidentally attached, but it's not so interesting. If it doesn't bother you, two more questions.
Question: "the dough will end up" and "a little more water is obtained" - are these two different possible reasons or "there is more water because the dough is overstocking"? If this is the case, then how is dough overmaking related to the increase in water? The mode was the same both times in time, since I baked the second bread by appointment.

I will answer everyone in the morning! Thank you for being here!

To begin with, I would like to draw your attention to a few ideas about bread in particular.
There is always a history of taste and tradition, there are specific products from which we cook something.
Now about rye bread. This topic is not tied to a specific recipe or cooking method, it is tied to the taste of the bread.
And all I'm trying to convey is that there are many ways to achieve this good taste. There are complex and long ways, there are ways to make it faster and easier, but that's all should unite, so this is the end result - the taste should be classic rye custard bread.
Now about the replacements.
Yes, everything can be easily replaced... What to pay attention to is only the fact that you may not get the desired result the first time or fail, since rye dough is very sensitive to changes and you will have to amend the recipe.
Basic and unchanging products in bread: flour, yeast (their waste products) and water, and even malt for rye custard bread.
Everything else is our modern help, which allows us to make the baking process short due to the use of pre-prepared additives with a greater or lesser degree of naturalness and similarity to the original product.

Let's go back to the replacements, the question is long, so I will try to answer briefly on a specific replacement.
There are a lot of dry starter cultures on sale now, most are quite good.
Dry starter culture Diamant-ROGI HELL
Dosage: 1-2% by weight of flour or from 10 to 20 grams per 1 kg of flour.
Ingredients: whey powder, gelatinized corn starch, acidifiers (E330, E262), soy flour.
Acidity not specified, we will assume. The recommended dosage is between Agram light and Agram dark. We take this as a basis for the sample and add an average amount of ~ 30 ml. = 20 gr.
Ingredients: Whey powder - very good. Pregelatinized cornstarch - that's for swelling - is fine. Acidifiers: E330 - citric acid, is also a part of Agram; E262 - Sodium acetate - technological functions - preservative, acidity regulator, faint smell of acetic acid, suitable. Soy flour - it is rather supplemented as a filler and does not get in the way.
Vinegar 9% is also suitable as an acidifier. (preferably wine or apple) 1 - 2 tablespoons, it is even easier to work with it, an overdose does not affect the taste so much and it is softer than that of citric acid, we add everything to the water.

Why exactly peeled flour and why not wallpaper flour in the recipe?
This partly happened by accident, it is more often on sale, then it was necessary to solve the problem for people with dietary restrictions on high-calorie foods, diabetes in particular, and for people with a weak stomach. As it turned out, everything worked out. This bread does not cause heartburn, nor does it cause a sharp rise in blood sugar. From all of the above, fructose appeared in the composition, as the mildest in action for such people. I had to take into account the taste of Borodino bread, which many people like very much. In the original recipe of Borodinsky, 80% of wallpaper flour and 15% of wheat flour of the 2nd grade are used, which, as it turned out, in the process of experimental baking, is needed to make the resulting crumb more fluffy. The same result was obtained with peeled rye flour without the addition of wheat flour. This made it possible to abandon wheat flour, which was also undesirable for the above categories of people. With seeded rye flour, the taste of classic rye custard bread and Borodinsky was already lost. Seeded flour bread is good, but it's just different.

tat135, your question about the stagnant dough and the amount of water arose due to the stylistic inaccuracy of the answer, I corrected it. Take a look.