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

[Vanya28]

Vanya28
Hello, I made bread several times already, taking into account your amendments, everything is working out, thanks. But "the problem came from where they did not expect" some of my consumers have prostheses and they complain about the stickiness of the rye crumb, it gets clogged where unnecessarily. Is it possible to reduce it with something without a strong loss of the characteristic taste.

[Vanya28]

Vanya28
Hello, I made bread several times already, taking into account your amendments, everything is working out, thanks. But "the problem came from where they did not expect" some of my consumers have prostheses and they complain about the stickiness of the rye crumb, it gets clogged where unnecessarily. Is it possible to reduce it by something without a strong loss of the characteristic taste.

Replace 100 g of rye flour with 100 g of wheat flour, the taste will remain, and the crumb will become what you need, or try this recipe without malt from 100% rye flour, Rye bread in the section rye bread.
Success and write.

Hello! Can someone tell me a recipe for Borodino bread for the KENWOOD BM230 bread machine? Thank you!

Hello! Can someone tell me a recipe for Borodino bread for the KENWOOD BM230 bread machine? Thank you!

We'll give you a hint, of course, we'll just look for instructions.
No instructions yet. only KENWOOD BM210, maybe this one and. also. show the photo and panel of your stove.
Or a table of programs from the instructions if available.

Good day!
I have no ingredients: Rye malt, Agram sourdough
Questions:
1. There is a kvass wort concentrate in a can of 0.5 liters per 25 liters of kvass (the composition is rye flour, rye malt, barley malt, water). Can I use it, if yes, how much should I take?
2. Is there anything you can substitute for the Agram leaven?
Thank you.

Good day!
I have no components: Rye malt, Agram sourdough
Questions:
1. Yes kvass wort concentrate 0.5 liter can for 25 liters of kvass (composition rye flour, rye malt, barley malt, water). Can I use it, if yes, how much should I take?
2. Is it possible for something tochange the leaven Agram?
...

Agram can be replaced with apple cider vinegar 9% - 1-2 tablespoons in water.
You can use the kvass wort concentrate, but for the first time, buy a dry kvass concentrate in an amount twice as much as malt. This will save you from making mistakes. Reduce the amount of flour by the amount of increase in kvass - 50 gr.
Success. Show the result. Read the recipe carefully, these questions are marked there.

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

[DELFA DB-104708]

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 obtaining 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. Many people get blocked.
We get around this easily - this is option 2.
2.Quickly remove 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.
All!
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:

Thanks, I'll try.

Just finished baking 100% rye custard according to this recipe
Agram the dark used ...
And further. He baked for an hour, began to burn badly
Made in HP Panasonic-2501 on modes "Fast main" 2 program + "Baking" 12 program
Here's what happened
While it is still cooling, I will try tomorrow

...
Here's what happened

While it is still cooling, I will try tomorrow
...

It turned out great!
Apparently it's time to accept a new member of rye lovers!
Don't forget to tell us how everything will taste.

It turned out great!
Apparently it's time to accept a new member of rye lovers!
Don't forget to tell us how everything will taste.

Yes, I'm a classic lover, and rye
Your recipe worked right away. I measured everything with measuring spoons, the accuracy of the translation plate was amazingly correct, I controlled it on an electronic scale. Agram dark added according to the recipe, much less than light.
While it ripens in a towel. Cut it, pictures and taste - tomorrow, they are already driving to sleep, tomorrow to work

It turned out great!
Apparently it's time to accept a new member of rye lovers!
Don't forget to tell us how it will taste.

Thank you for the invitation to the club, with pleasure, very nice

It turned out great!
Apparently it's time to accept a new member of rye lovers!
Don't forget to tell us how it will taste.

The taste is awesome! Indeed, the same one. It looks and tastes a little sticky, but we love it EXACTLY. It is cut very well, almost does not crumble. This is one of the tastiest breads I've ever baked. And indeed, not for long.
Perhaps, I will try not to switch to the "Baking" mode for 1.5 hours, but to continue baking according to the "Normal basic" program No. 2 for Panasonic-2501, in this mode, when baking, you can set the size and color of the crust. And then, if anything, finish baking in the "Baking" mode. In short, you can experiment
Here is a cutaway photo of a loaf:

and a coarsely cut piece:

The taste is awesome! Indeed, the same one. It looks and tastes a little sticky, but we love it EXACTLY. It is cut very well, almost does not crumble. This is one of the tastiest breads I've ever baked. And indeed, not for long.
Perhaps, I will try not to switch to the "Baking" mode for 1.5 hours, but continue to bake according to the "Normal basic" program No. 2 for Panasonic-2501, in this mode, when baking, you can set the size and color of the crust. And then, if anything, finish baking in the "Baking" mode. In short, you can experiment
Here is a cutaway photo of a loaf:

and a coarsely cut piece:

What can I say? Class!

And then, if anything, finish baking in the "Baking" mode.

Will not work. The stove will not turn on until it cools down. Although, you have a new model ...

The color is very similar to Borodinsky from the bread mixture "KhlebBurg"

The color is very similar to Borodinsky from the bread mixture "KhlebBurg"

The color in this case determines the presence of red rye malt in the bread.
Accordingly, where there is malt in the composition, there is a similar color.

Yes, there is also rye malt in the bread mixture "Khlebburg" ...

There is no DeLonghi BDM-125S rye program, but on which oven? Thank you in advance!

There is no DeLonghi BDM-125S rye program, but on which oven? Thank you in advance!

Program your stove - see this in the description of the recipe, the topic still has a detailed story on how to do this in your stove, now I will find a link.
From here you read
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

I love black bread. I have a Panas 2501. The question is, is it possible to reduce the ingredients by half? I just want to let less, but more often.I alone do not eat up such volumes. Will it work on a bread maker, after all, are the loaf size modes set there?

I love black bread. I have a Panas 2501. The question is, is it possible to reduce the ingredients by half? I just want to let less, but more often. I alone do not eat up such volumes. Will it work on a bread maker, after all, are the loaf size modes set there?

You can 350 grams of flour. You do not need loaf size selection modes.
Reduce everything by 1.4 times.

Thanks, I'll try. By the way, don't you want to reduce the baking time?

Thanks, I'll try. By the way, don't you want to reduce the baking time?

reduce

1 hour, okay?

1 hour, okay?

For this weight is of course normal.

Will not work. The stove will not turn on until it cools down. Although, you have a new model ...

In the Baking mode (Panasonic SD-25xx), you can add the time a maximum of two times 50 minutes each, for a total of 100 minutes, if you immediately start with baking.
Before baking, most likely this can be done once, but you need to check.

In Kiev, it was not possible to find agram, so instead of it I purchased and used "Dry leaven Diamant-ROGI HELL"
Here's the result:


I did everything according to Vanya's recipe, in HP Panasonic 2501. First, the main fast program, then baking for 1.5 hours.
1. Peeled rye flour 500 gr (peeled flour was only 200 gr, the rest was added with wallpaper)
2. Fermented dry rye malt 40 gr
3. Dry starter culture Diamant-ROGI HELL 23 gr
4. Sugar 75 gr
5. Fine salt 15 g / 2 tsp.
6. Dry yeast 8 g / 1.5 tsp.
7. Water from the filter 450 ml

As for me, sugar is too much, next time I will put 3 tbsp. l. / 40 g

Compared to rye with natural sourdough My rye sourdough rye with the use of ROGI HELL (replacement of agram) turned out to be more fluffy and less moist, but my wife and I (as well as three guests) like it more on natural rye sourdough. Specially prepared both one and the other at the same time.
However, the advantage of cooking with dry sourdough is time. In my case, it took 3.5 hours for bread with ROGI HELL, and for baking rye with sourdough: increasing the sourdough in volume - 8 hours, kneading in HP + raising the dough in the oven - 3.5 hours, baking - 1.5 hours. Total 13 hours.
Summary: the use of dry sourdough is an excellent option for preparing rye when there is a shortage of time.
I will continue the experiment

....
However, the advantage of cooking with dry sourdough is time. In my case, it took 3.5 hours for bread with ROGI HELL, and for baking rye with sourdough: increasing the sourdough in volume - 8 hours, kneading in HP + raising the dough in the oven - 3.5 hours, baking - 1.5 hours. Total 13 hours.
Summary: the use of dry sourdough is an excellent option for preparing rye when there is a shortage of time.
I will continue the experiment

Now there are dry starter cultures made from freeze-dried fermented dough.
The result with them is no different from bread made with ordinary sourdough.
Pay attention to them, get cooking speed and preserve the flavor of the bread.
You can also do the following with the leaven - calculate its volume so that the finished dough contains 40-60% and get all this amount of leaven for baking by feeding it every 12 hours, which is convenient and so on for 4 days. It is better to bake from this in the oven and immediately 5 loaves for the whole week, if the bread just does not disappear faster.

Now there are dry starter cultures made from freeze-dried fermented dough.
The result with them is no different from bread made with ordinary sourdough.

How to find them? Are there any names or brands?

[O-Tentic]

How to find them? Are there any names or brands?

They brought it once from St. Petersburg. Look in the search engine and see the description, they immediately write that from the test. The leaven was from Belgium.
Here is an example of what to look for, but only completely from the test, but here just get an idea -
_
As you find another, lay out the address.

I found a description -
O-Tentic - an active baking ingredient based on natural sourdough.
Dosage
4% by weight of flour
Structure
Dried wheat sourdough, dried rye sourdough, yeast, antioxidant: ascorbic acid, enzymes
Packaging: Package 1 kg x 10 pcs
Production: Belgium-Russia
Minus, with yeast and short shelf life when open. Can be compensated by adding dry yeast at the end of the open shelf life.
_

Now I saw that there is dark agram in the Bread at Home online store. I will buy and try with it.

You can also do the following with the leaven - calculate its volume so that the finished dough contains 40-60% and get all this amount of leaven for baking by feeding it every 12 hours, which is convenient and so on for 4 days. It is better to bake from this in the oven and immediately 5 loaves for the whole week, if the bread just does not disappear faster.

My sourdough 50:50 rye flour / water. I feed it 1: 1, that is, I have 100 g of sourdough - I add 50 flour and 50 g of water, I mix it, and keep it in the oven at 35 degrees for 4 hours, then I add 100 flour and 100 water and again in the oven for 4 hours, etc. For more than 4 hours, the leaven begins to settle.

WEIZENSAUER Manufacturer: Irex

Application: wheat leaven for the preparation of original bakery products from wheat flour.
Dose: 3.0 - 10.0%
Ingredients: dry wheat sourdough
Benefits:
-Applications: quick and easy preparation of dough for bread and buns from wheat flour.
-quality: obtaining products with a great, rich taste and aroma, elastic crumb inherent in products prepared by the sponge method.
Shelf life: 12 months
Packing: paper bags weighing 25 kg.
🔗

My sourdough 50:50 rye flour / water. I feed it 1: 1, that is, I have 100 g of sourdough - I add 50 flour and 50 g of water, I mix it, and keep it in the oven at 35 degrees for 4 hours, then I add 100 flour and 100 water and again in the oven for 4 hours, etc. For more than 4 hours, the leaven begins to settle.

Here we are not talking about raising the dough, but about the accumulation of fermentation products in the dough, respectively, feeding the starter every 12 hours it is not at all necessary to double its amount every time.
At the moment before the start, the feeding time can be reduced to 4-6 hours or helped with a very small amount of yeast when baking. I prefer the latter method.

Now I saw that there is dark agram in the Bread at Home online store. I will buy and try with it.

Dark Agram does not fully replace light Agram due to its small amount, the only thing that it will add in full is citric acid.

Vanya28
Thank you very much for your recipe! I am a beginner baker, but your recipe is now our favorite of rye. I studied your branch twice before baking. I tried to bake this bread 2 times. Both times the bread lived for half a day ...
Kneading the dough in a food processor, then in a bread maker on "Fast bread" without a scoop + baking for 90 minutes.
I have deviations from the recipe, and my agram is dark, because I did not find light in our city. I chose sugar and salt to taste. Instead of malt, I put 1.5 tbsp. l. liquid kvass wort concentrate, (but when I buy malt I will do it only with it.) I added 1 tbsp. l. rast. oil, + water from the filter 470 ml, taking into account the wort and oil. The dough was very thick, the first time I baked I added 60 ml of water, I wanted the dough to be like you have on the video, the water did not help, but the roof sagged by 1.5 cm in the first bread after baking. I put a little less yeast on the 2nd bread and added water to 450 another 20 ml in total. The roof fell slightly too, but better view. This did not affect the taste. Maybe try adding half a glass of wheat flour for a beautiful roof, or maybe not add extra water according to the recipe? It might be different with malt. But our peeled rye flour (from the supermarket, St. Petersburg) is very dry nevertheless. The dough is torn and shapeless, really soft and sticky to the touch, like window putty. I don't know how to insert photos yet, here is the link:

[dough rise height]

Vanya28
Thank you very much for your recipe! I am a beginner baker, but your recipe is now our most favorite of rye. I studied your branch twice before baking. I tried to bake this bread 2 times. Both times the bread lived for half a day ...
Kneading the dough in a food processor, then in a bread maker on "Fast bread" without a scoop + baking for 90 minutes.
I have deviations from the recipe, and my agram is dark, since I did not find light in our city. I chose sugar and salt to taste. Instead of malt, I put 1.5 tbsp. l. kvass wort concentrate liquid (but when I buy malt I will do it only with it.) added 1 tbsp. l. rast. oil, + water from the filter 470 ml, taking into account the wort and oil. The dough was very thick, the first time I baked I added 60 ml of water, I wanted the dough to be like you have in the video, the water did not help, but the roof sagged by 1.5 cm in the first bread after baking. I put a little less yeast on the 2nd bread and added water to 450 another 20 ml in total. The roof fell slightly too, but better view. This did not affect the taste. Maybe try adding half a glass of wheat flour for a beautiful roof, or maybe not add extra water according to the recipe? It might be different with malt. But our peeled rye flour (from the supermarket, St. Petersburg) is very dry all the same. The dough is torn and shapeless, really soft and sticky to the touch, like window putty. I don't know how to insert photos yet, here is the link:

I read carefully, your approach is very reasonable and correct.
Another thing to consider is dough rise height.
In the last version of the recipe, turn on the baking when the height of the rise of the dough is 1 cm less and everything will work out for you, and the roof of the bread will be normal.
A question about adding wheat flour - of course you can add, up to 100 grams. the taste will not be noticeable at all, the crumb will be drier, lighter and more airy.
This will not greatly affect the difference in the height of the roof holding and it can also sag if you break the proportions - water, flour, lifting height.
You now have a good foundation that easily accepts any recipe changes, supplements and supplements. For example, cereal mixes that you like, just do not make many changes at once. Make one replacement or addition at a time and start with 1 to 2 tablespoons.
More about the link - when inserted, select it and click the icon Insert Image, the third on the left above the emoticons or immediately take the finished one from the Radical, this is the third line - Preview and when loading uncheck reduce to 640 or replace with 1024.
It’s very good that you have made bread! Continue to please with your successes!
Show results.

Vanya28
Thanks for responding so quickly and for your advice! I suspected that my bread might also stop standing, and that is why the roof is falling. After kneading, I set the timer at 1:15, (you recommended 1 hour in the recipe), I will try less proofing, I will unsubscribe later if it helped.

Vanya28
Thanks for responding so quickly and for your advice! I suspected that my bread might also stop standing, and that is why the roof is falling. After kneading, I set the timer at 1:15, (you recommended 1 hour in the recipe), I will try less proofing, I will unsubscribe later if it helped.

We are waiting for the victorious result!

Vanya 28, but without yeast, but have you tried to bake rye in a bread machine? I have not yet succeeded in the combined mode with the battery, as I wrote about in the topic "Custard rye bread with sourdough", I don’t dream about automation, without yeast, unfortunately.

[I don't dream about automation]

Vanya 28, but without yeast, but have you tried to bake rye in a bread machine? I have not yet succeeded in the combined mode with the battery, as I wrote about in the topic "Custard rye bread with sourdough", I don't dream about automation, without yeast is not possible unfortunately.

Well, what are you, this is a great exaggeration, everything is quietly baked in C / P.
With a tambourine in Panasonic,
with a smaller tambourine in programmable C / P,
and without a tambourine there are already a couple of worthy C / Ps and for this!
Read the list on the first page for the recipe.

You have a recipe with yeast indicated there, and I'm wondering about the possibility of baking rye bread WITHOUT yeast on homemade Lactic acid sourdough (rye-based) in a bread machine. I have a DAEWOO Dl 9154.

[baking rye bread WITHOUT yeast]

You have a recipe with yeast indicated there, and I'm wondering about the possibility baking rye bread WITHOUT yeast on homemade lactic acid sourdough (rye-based) in a bread machine. I have a DAEWOO Dl 9154.

And I mean that - leavened baked goods.
Probably you didn’t read the C / P list carefully?
I was referring not to the recipe, but to the list of bread makers.
Yours with a small tambourine will work too!
Here are its possibilities -
Bread maker Daewoo DI-9154 and Gorenje BM 1400 E
Program number 12 "Your recipe"
Step Action Possible 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.

This programmable bread maker has a high power of 815 W and bakes bread weighing up to 1400 g. It has two baking containers that allow, apart from one large one, to bake two small breads at once and according to different recipes, but with similar stages.
The maximum rise of the dough is 5 hours, which is enough, and a couple of kneading will not be an obstacle.

: sm tried to do everything as you explain, knead on the main program, turned it off, waited for a rise in 1.5 times, took out the bucket, and the baking program for 120 minutes starts with a 15 minute kneading, and during this time the dough settled a little and was not baked until the end , I had to urgently turn on the oven and bake it, the bread turned out to be dense, heavy, what am I doing wrong, can you tell me? artass:

[russell hobbs Model No. 18036]

: sm tried to do everything as you explain, knead on the main program, turned it off, waited for a rise in 1.5 times, took out the bucket, because the 120-minute baking program starts with a 15-minute kneading, and during this time the dough settled a little, and was not baked until the end, I had to urgently turn on the oven and bake it, the bread turned out to be dense, heavy, what am I doing wrong, can you tell me? artass:

Lay out the instructions or a plate of program modes, we'll figure it out.
Instructions to russell hobbs Model No. 18036 could not be found.
Write.

[instead of kvass wort concentrate]

Vanya28 I tried to bake this bread twice more. Experimenting with liquid and proofing time. The result is both times, as in my photo above, that is, a fallen roof.
But it cost me instead of kvass wort concentrate add custard according to your recipe rye malt - this is quite another matter!
The roof is just a sight, and the taste is mmm
differs from bread with leavened wort for the better.
Thank you very much again for your recipe !!!
Bread with malt -

Bread on leavened wort -

I baked such bread, I really liked it!
I used 9% vinegar as an acidifier.
The only thing is that the crust is burnt. But since this is not the first time, I think that these are the sides of my bread machine. Maybe you should have stopped baking early, but would have baked bread?

Thanks for the recipe!

[Supra BMS-355]

Hello, we recently received a HB Supra BMS-355,
but there no program for rye bread.
Do not tell me the recipe and what programs can you bake it with?