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

[Moulinex Home Bread Uno]

Good afternoon .. Please tell me how to adapt the recipe to HP Moulinex "UNO" .. I really liked your recipe .. Thank you ..

Since you do not show the plates with the modes of the programs of your bread machine and from which the tips are selected, then I go to read your instructions to answer the question!

The reading happened and this is what happened:
Moulinex Home Bread Uno

1. Mix on the program 12 - Dough.
Ascent 60 minutes.
2. Baking on the program 11-Baking 1 hour 10 minutes
at the end add another 20 minutes.
Moulinex OW3000

1. Mix on the program 6 - Dough.
Ascent 60 minutes.
2. Baking on the program 10-Baking 1 hour
at the end, bake for another 30 minutes.

today I had a second take, only 50/50 water and whey, plus added prunes
everything else is the same, but the bread turned out to be more sticky, it sticks to the teeth
Tell me, what could be the matter?
baked accurately, the crust is harder than the first time and baked 10 minutes longer
but it didn’t affect the taste, everything is fine, only a little crust remained

[only 50/50 water and whey, plus added prunes]

I had a second take today, only 50/50 water and whey, plus added prunes
everything else also, and the bread turned out to be more sticky, it sticks to the teeth
Tell me, what could be the matter?
baked accurately, the crust is harder than the first time and baked 10 minutes longer
but it didn’t affect the taste, everything is fine, only a little crust remained

This is for the introduction!
Now I will write a translation!


You completely changed the recipe, but write that everything is practically the same!
I see!
There are four groups of topics for baking bread:
Wheat
Wheat-Rye
Rye-Wheat
Rye
Here the answer was hidden.

You need to reduce the amount of liquid
remember that prunes are also present.
Reduce the amount of liquid by 70 ml at once.,
if you cannot knead the dough,
then repeat the batch by adding 30 ml.
Success and show next time a cut of bread
with the full recipe and with all the changes that were added and how!
Write!

210 000

oops ..
well, yes, I can't do it without changes, without having worked out the main recipe, I start experimenting
thanks for the advice! I will reread the topic again, and I will try further!

addiction to the smell and taste of fresh homemade bread seems to be developing
there is a photo of the last one, here

good time. HP Kenwood BM250. is it possible to apply this recipe to this model? what changes to the recipe are required and which program (or combination of them) to use? thank you in advance!

[Dough]

good time. HP Kenwood BM250. is it possible to apply this recipe to this model? what changes to the recipe are required and which program (or their combination) to use? thank you in advance!

Everything according to the recipe -
kneading and lifting on the program Dough,
then switch to Baked goods 60 minutes and at the end you bake for another 30 minutes.
I will lay out the signs in more detail, but later.

Here is the Kenwood BM250 plate, Kenwood BM256

Accordingly, kneading and lifting on the program 8 - Dough,
then switch to the program 11 - Baking 60 minutes and at the end you bake for another 30 minutes.

oops ..
well, yes, I can't do it without changes, without having worked out the main recipe, I start experimenting
thanks for the advice! I will reread the topic again, and I will try further!
it seems that dependence on the smell and taste of fresh self-baked bread is developing.

In my opinion, there are not enough berries, but with addiction - that's understandable!

I'm sorry, I found another similar recipe ... it says that you can use the program for rye bread. there is such a program in kenwood.or is that not it?

I'm sorry, I found another similar recipe ... it says that you can use the program for rye bread. there is such a program in kenwood. or is that not it?

Explain, the question is not clear.

Explain, the question is not clear.

Yesterday, on the topic of the recipe for Kenwood, an answer was given, about using a separate kneading program and a separate baking program. there is a similar recipe on the next site, but it says about using the program for rye bread. There is such a program in Kenwood BM250. the question is, is it possible to use a local recipe with this particular program? or it is better to do as it was indicated yesterday - a separate mixing program and a separate baking program. according to the program for rye bread, its duration is 3 hours 30 minutes, if I'm not confusing anything.

Yesterday, on the topic of the recipe for Kenwood, an answer was given, about using a separate kneading program and a separate baking program. there is a similar recipe on the next site, but it says about using the program for rye bread. There is such a program in Kenwood BM250. the question is, is it possible to use a local recipe with this particular program? or it is better to do as it was indicated yesterday - a separate mixing program and a separate baking program. according to the program for rye bread, its duration is 3 hours 30 minutes, if I'm not confusing anything.

Above, Answer # 712, a table of 250 model programs is laid out, show the program for rye on it.
If your instruction contains a different table, lay it out.

Good day! I got a KENWOOD BM366 bread maker. I tried to bake rye bread according to my own recipe and nothing happened (I added dark agram leaven, malt, molasses). The bread is absolutely raw and sour. Please tell me the recipe for such a bread machine. And can I reanimate the failed bread?
Thank you in advance!

[And can I reanimate the failed bread?]

Good day! I got a KENWOOD BM366 bread maker. I tried to bake rye bread according to my own recipe and nothing worked (I added dark agram leaven, malt, molasses). The bread is absolutely raw and sour. Please tell me the recipe for such a bread machine. And can I reanimate the failed bread?
Thank you in advance!

There are many proven recipes for rye bread on the forum, one of them is in this thread.
Read and see the recommendations in the list of bread makers for your model.
What do you mean by resuscitation of failed bread?
If you want to fix a recipe, it's easy.
But it is easier to take immediately known recipes,
tested and bake them rejoicing !!!

Hello everybody! I'm a beginner, I recently bought an LG bread maker, baked a test quick white bread, it turned out, I baked rye-wheat according to the bread maker's recipe, it turns out well, I just want to try bread according to an old Russian recipe like our grandmothers did, without yeast, malt and all sorts of modern things, there is Does anyone have such a recipe? My mother is elderly and remembers how her mother baked bread without quivering in rye sourdough, but of course she does not remember the recipe, tell me I really want to please my mother and try for herself what kind of bread our ancestors ate. Best regards Svetlana

Hello everybody! I'm a beginner, I recently bought an LG bread maker, baked a test quick white bread, it turned out, I baked rye-wheat according to the bread maker's recipe, it turns out well, I just want to try bread according to an old Russian recipe like our grandmothers did, without yeast, malt and all sorts of modern things, there is Does anyone have such a recipe? My mother is elderly and remembers how her mother baked bread without quivering in rye sourdough, but of course she does not remember the recipe, tell me I really want to please my mother and try for herself what kind of bread our ancestors ate. Best regards Svetlana

Very emotional and a lot of phobias!
Sourdough, that's understandable. But in sourdough there is always yeast and it doesn't matter where it came from. Submit it for analysis and rejoice.
The essence of the starter culture is in the waste products of microorganisms - this is its essence in the first place.
And malt was always prepared in the villages.
So everything that you have written requires you to think it over.
But the desire to get good bread is great!
No Sourdough - You can start with this recipe.
I want it with sourdough, you can bake it like that.
There is also a special section on the site - sourdough bread!
Success and write!

thanks for the answer.

Is there anything you can replace Agram in the recipe? And then in our "collective farm" sellers make "eyes" ... I'm already tired of asking. And to rush around the city for this miracle, there is no strength, and I'm not sure that the search will give a result.

Agram is an acidifier. Can be substituted with apple cider vinegar. 10 ml. will be sufficient.

Thank you, everything is clear. I'll try to invent this bread ...

Hello! Can you please help me adapt the rye bread recipe for the West Bend 41300 Hi-Rise bread maker.
I have so far naked something by eye based on the rye bread recipe from their website. The first loaf of my life is still in progress. I don't even hope that something will come out

[for bread maker West Bend 41300 Hi-Rise]

Hello! Can you please help me adapt the rye bread recipe for bread maker West Bend 41300 Hi-Rise.
....

We will select, of course, how to bake.
Lay out a plate of program modes from the instructions,
samples can be found in the recipe from the list of bread makers.

Thank you! I really want to learn how to bake ordinary rye and Borodino bread. only here you need to deal with the ingredients
where to buy and what is it called .... I'm not sure you can find malt (malt?) in the instructions they recommend molasses (molasses? is this for color?)
West Bend 41300 Hi-Rise Electronic Dual-Blade Breadmaker.
Three crust shades - light, medium, or dark - and from four horizontally shaped loaf sizes: 1 pound, 1-1 / 2 pounds, 2 pounds, or 2-1 / 2 pounds.
Its 11 pre-programmed settings consist of Basic, Quick, French, Super Rapid, Whole Wheat, Sweet, Dough, Bake, Jam, Sandwich, and Home Made. Best of all, the machine's timer can be set to delay the end time by up to 12 hours and 58 minutes.

Knead1 3-14 min
Rise1 20-60 min
Knead2 8-24 min
Rise2 1-60 min
Rise3 20-120 min
Bake 0-80 min
Warm 0-120 min

it is right? what other data to add?

[Home Made]

Thank you! I really want to learn how to bake ordinary rye and Borodino bread. only here you need to deal with the ingredients
where to buy and what is it called .... I'm not sure you can find malt (malt?) in the instructions they recommend molasses (molasses? is this for color?)
West Bend 41300 Hi-Rise Electronic Dual-Blade Breadmaker.
Three crust shades - light, medium, or dark - and from four horizontally shaped loaf sizes: 1 pound, 1-1 / 2 pounds, 2 pounds, or 2-1 / 2 pounds.
Its 11 pre-programmed settings consist of Basic, Quick, French, Super Rapid, Whole Wheat, Sweet, Dough, Bake, Jam, Sandwich, and Home Made... Best of all, the machine's timer can be set to delay the end time by up to 12 hours and 58 minutes.

Knead1 3-14 min
Rise1 20-60 min
Knead2 8-24 min
Rise2 1-60 min
Rise3 20-120 min
Bake 0-80 min
Warm 0-120 min

it is right? what other data to add?

Everything is fine, the firmware of the manual program is typical.
Now I'll sign for the recipe.
Choose a program - Home Made
and put these values ​​in it:

KMIX 1 (kneading dough 1): 14 minutes
LIFT 1 (increase in test volume 1): 20 minutes
KMIX 2 (kneading dough 2): 5 minutes
LIFT 2 (increase in test volume 2): 50 minutes
LIFT 3 (increase in test volume 3): 0 minutes
BAKERY PRODUCTS: 80 minutes
HEATING (heating the bread): 0 minutes

Malt and agram, if it is difficult to buy on the spot, then you can send it.
The color of the bread changes immediately to the red (fermented) rye malt as soon as it is brewed and added.
You can, of course, use caramel color for color, and black syrup is rather a leavened wort, but this is just an assumption.
For Borozhinsky, you will also need coriander seeds, ground coriander and ground caraway.
Success and write.

[Home Made]

Everything is fine, the firmware of the manual program is typical.
Now I'll sign for the recipe.
Choose a program - Home Made
and put these values ​​in it:

KMIX 1 (kneading dough 1): 14 minutes
LIFT 1 (increase in test volume 1): 20 minutes
KMIX 2 (kneading dough 2): 5 minutes
LIFT 2 (increase in test volume 2): 50 minutes
LIFT 3 (increase in test volume 3): 0 minutes
BAKERY PRODUCTS: 80 minutes
HEATING (heating the bread): 0 minutes

Malt and agram, if it is difficult to buy on the spot, then you can send it.
The color of the bread changes immediately to the red (fermented) rye malt as soon as it is brewed and added.
You can, of course, use caramel color for color, and black syrup is rather a leavened wort, but this is just an assumption.
For Borozhinsky, you will also need coriander seeds, ground coriander and ground caraway.
Success and write.

Thank you very much And also explain, how can I set it all manually? Do I need to choose some kind of loop? It seems to me that the first time I baked on Basic, I had something like this automatically and the time was adjusted in cycles, although I remember that it was baked for 60 minutes. Is that why the loaf is wet inside?

from the recent rye bread I make croutons, if you want with garlic or just fry, you can dry it in the oven, but it turns out better than any kirieshek. to the broth or soup just lovely!

[And explain, how can I set it all manually?]

Thank you so much And explain, how can I set it all manually? Do I need to choose some kind of loop? It seems to me that the first time I baked on Basic, I had something like this automatically and the time was adjusted in cycles, although I remember that it was baked for 60 minutes. Is that why the loaf is wet inside?

You need to select baked goods on the program Home Made.
Further in this program, step by step, set the desired values.
How to do this, read the instructions.
That's not difficult.

we made according to the recipe from the first page
1. Peeled rye flour - 500 gr.
2. Fermented dry rye malt - 50 ml. = 40 gr.
3. Sourdough "Agram Light" - 35 ml. = 24 gr.
or "Dark Agram" - 10 ml. = 8 gr.
4. Fructose, sugar can be - 50 ml. = 50 gr.
5. Fine salt - 10 ml. = 15 gr.
6. Dry yeast - 10 ml. = 8 gr.
7. Boiled water - 450 ml.

instead of Agram - wine vinegar, instead of dry malt, they used malt concentrate for kvass, rye flour which is on sale here, probably, it is not at all peeled ... grayish in color. in the process of mixing, we saw that there was not enough water, a mass of such
like in the video - added water, the situation has improved.
the whole process took place by the minute as they painted for me here.
the bread did not turn out damp inside, sticky .... the crust is just cute) well, now we have made "crackers" from rye mass)

[instead of Agram - wine vinegar, instead of dry malt, malt concentrate was used for kvass]

we made according to the recipe from the first page
1. Peeled rye flour - 500 gr.
2. Fermented dry rye malt - 50 ml. = 40 gr.
3. Sourdough "Agram Light" - 35 ml. = 24 gr.
or "Dark Agram" - 10 ml. = 8 gr.
4. Fructose, sugar can be - 50 ml. = 50 gr.
5. Fine salt - 10 ml. = 15 gr.
6. Dry yeast - 10 ml. = 8 gr.
7. Boiled water - 450 ml.

instead of Agram - wine vinegar, instead of dry malt, malt concentrate was used for kvass, what kind of rye flour is on sale here, probably, it is not at all peeled .... grayish. in the process of mixing, we saw that there was not enough water, a mass of such
like in the video - added water, the situation has improved.
the whole process took place by the minute as they painted for me here.
the bread didn't work inside damp, sticky.... the crust is just pretty) well, now we have made "crackers" from rye mass)

You don't even smell like a recipe from the first page.
Everything changed, but we write and think that it is not so.
It was apparently difficult to fully read the topic.
Result - the bread did not work.
It happens, only there is no photo of the cut for help.
Well, the miracles with water and replacements did not go unnoticed.

For help - you need to completely paint the recipe, replacements, what, how much and how were added.
Upload a photo of the section.
Bottleneck - malt concentrate for kvass, there can be different amazements.
The rest will not be difficult to figure out.

why doesn't it smell? I copy it from the first page again

"Rye custard bread - an old Russian recipe in modern technology for 3 hours in a bread machine or oven.
Loaf 1 kg.
1. Peeled rye flour - 500 gr.
2. Fermented dry rye malt - 50 ml. = 40 gr.
3. Sourdough "Agram Light" - 35 ml. = 24 gr.
or "Dark Agram" - 10 ml. = 8 gr.
4. Fructose, sugar can be - 50 ml. = 50 gr.
5. Fine salt - 10 ml. = 15 gr.
6. Dry yeast - 10 ml. = 8 gr.
7. Boiled water - 450 ml.
(350 ml. Room temperature + 100 ml. Boiling water for brewing malt).
Proving dough at 40C degrees Celsius - 60 minutes.
Baking at 170-180C degrees Celsius - 1 hour 30 minutes.
Put the finished bread in a towel and leave to ripen for 2 hours.
It is very convenient to store bread on a wire rack in a large saucepan with a slightly open lid, it does not stale or mold all week, and the crisp crust will become soft. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0"

Of course, I didn't read all 37 pages, this is my deep fault. everything is very difficult. Apparently, it's just not my vocation to bake Russian rye bread, I will make an ordinary rye bread machine according to the recipe, but I did it for the first time.

Thank you very much again for your attention, for your advice, it was nice to talk to.

[completely perverted the recipe]

why doesn't it smell? I copy it from the first page again

"Rye custard bread - an old Russian recipe in modern technology for 3 hours in a bread machine or oven.
Loaf 1 kg.
one.Peeled rye flour - 500 gr.
...
Of course, I didn't read all 37 pages, this is my deep fault. everything is very difficult. Apparently, it's just not my vocation to bake Russian rye bread, I will make an ordinary rye bread machine according to the recipe, but I did it for the first time.
Thank you very much again for your attention, for your advice, it was nice to talk to.

It is unnecessary to copy the recipe here, you were not asked for this!
You completely perverted the recipe of this bread by performing multiple replacements, about which you yourself write.
If you think it's called baked goods unchangedthen it’s a pity.
Here's what you changed:
instead of Agram - wine vinegar, instead of dry malt we used malt concentrate for kvass, rye flour (unknown grind) what is on sale here, probably, it is not at all peeled ... grayish. in the process of mixing, we saw that there was not enough water, a mass of the same kind as in the video did not turn out - they added water, the situation ...
Completely violated the ratio of dry ingredients to water.
How much and what have you added?
Is this all a recipe?
We got a disastrous result
and stubbornly do not want to listen to the fact
what you are asked to write and show.
The recipe is quite simple!
You shouldn't have dropped your hands with rye baking.
If there is a desire, there will always be a good result in the end.
The experience of hundreds of people confirms this, and some of them,
with the help of course
it took two or three weeks and nothing,
in the end, a cool result.

[First, check the compliance of the programs and their description in the instructions - there is a 100% error.]

First, check the compliance of the programs and their description in the instructions - there is a 100% error.

thank you for your time)) and to check is to sit in time to see if everything is accurate, or ..... I don't understand ... help)))

thank you for your time)) and to check is to sit in time to see if everything is accurate, or ..... I don't understand ... help)))

It is not difficult and fast!
First, you run through the selection of programs and write down from the indicator the total execution time for each program and its name.
Next, check the correspondence of the total time and the names of these programs in the plate from the instructions.
Most likely this will be enough to figure it out.
Hopefully, checking with a clock on the program execution time will not be required, although for some models users did this too.
You still have questions, write and success in baking.

Thank you, Vanya, I'll take care of it. And drive it to idle?

Thank you, Vanya, I'll take care of it. And drive it to idle?

At idle, of course.

[Vanya28]

Vanya28
Tell me, can rye bread be baked with sourdough in KhP BORK X500? Otherwise I heard that it is impossible
Your bread is next to me. I will report. Most likely next weekend.

[Vanya28]

In general, so! I made this bread, I liked it. I'll tell you right away that I will do it many more times!
I do not exhibit a photo (yet), because the Vidocq is not presentable yet. I'll tell you why. The taste is of course super!
Considering that this was my first pure rye flour. I replaced Agram with vinegar (10ml) as taught. Everything else is according to the project.
Well, I'll tell you, and there was clay, dear mum, I got all smeared and all the available shoulder blades were smeared while I helped this adobe to knead.
I don’t have a Rye program and decided to do this: I kneaded it on the Test, and then (to keep the temperature of the rise of the dough), I turned on the Main one and started the timer for 20 minutes, while the preheating was in progress, turned it off and put it on again, and so on twice for 20 minutes. And the third time (just to get an hour of distance), I strained, gaped with the timer, and the sub-mixing turned on ...
Damn, I was so upset. Already such a wonderful dumpling has risen from me, I was not really happy (I did not expect that such plasticine is capable of such a thing), and then there was such an ambush ... Well, of course I turned it off right away, it looks like clay-clay, but still a little down dulled. I turned on baking and baked exactly 1.30 minutes. Result: the roof is absolutely flat (but not collapsed, and it pleases), it is certainly my fault - I messed up with the proofing. And the taste is absolutely true to the name - Almost forgotten! Like before. And sourness, and color, and smell. I will continue to strive for the best, so that I will not be ashamed to show.I have whole 40kg of rye flour, so I have something to train on ... And also, tell me what Wallpaper means, otherwise I have rye, but I don’t know which one? And what else happens? And is there a significant difference?
Vanya28, once again - thanks for the recipe !!!

[Vanya28]

Vanya28 I also wanted to thank you for the recipe! I am quite a beginner, I still bake rye for the first time) but I am so delighted! I didn’t even think that such bread could be made at home! I, however, had to use substitutions - malt for dry kvass and agram for apple cider vinegar, then when I get both, I try to bake and the crust cracked a little, but what came out amazes me)
photography is not very good, in real life it is higher and later I will lay it out in the context, but here is the result:


and in the context

[what does wallpaper mean]

In general, so! I made this bread, I liked it. I'll tell you right away that I will do it many more times! ...

... And the taste - absolutely corresponds to the name - Almost forgotten! Like before. And sourness, and color, and smell. I will continue to strive for the best, so that I will not be ashamed to show. I have whole 40kg of rye flour, so there is something to train on ... And more, tell me, what does wallpaper mean, otherwise I have rye, but I don’t know which one? And what else happens? And is there a significant difference?
Vanya28, once again - thanks for the recipe !!! ...

Rye flour is divided into three types:
1. Seeded - the highest grade, for this bread is not suitable, the crumb will be good, airy, but completely different.
2. Peeled - all-purpose flour, great.
3. Wallpaper - the lowest grade, practically whole grain, usually requires the addition of wheat flour, since the crumb will be heavy.
The amount of water in the recipe is correspondingly higher than the lower-grade flour.

Check if the programs of your Orion OBM-206 here with this set of C / P and the baking method -
baking in Morphy Richards BM 48268 and her clones Morphy richards: - Alaska BM2600, Benten BN-7590, Benten BN-7591, Binatone BM-1068, Clatronic BBA 2605, Clatronic BBA 2864, Clatronic BBA 2866, Daewoo DBM-151, Daewoo DI-3200S, Elenberg BM-3100, ETA 1149 SYMPATIC , First 5150, Kenwood BM210, Liberton LBM02, ORION OBM-101, Orion OBM-204, Rolsen RBM-938, Rotex RBX-38Y, Saturn ST-EC1775 Leda, Saturn 1775, UNIT UAB 813, WEST BM903WS.
Table of all program modes of these bread makers in Russian and English:
(for viewing in full size,
make a second click on the rectangle in the upper right corner)

In a bread maker Morphy richards and all its clones, the program will consist of a combination of two programs:
Program number 8 "Dough"+ Program No. 12"Bakery products".
With the program Dough, Kneading as in Panasonic, read the topic.
What to look for is the dough rise height,
it must be controlled, lifting no more than twice.
Once the dough reaches the desired height,
switch the bread maker by holding the button Start,
choose a program Bakery products and run it.
Important!
After 20 - 25 minutes hold the button Start and turn off the stove,
then run the program Bakery products again.
This will get total baking time 1 hour 30 minutes.

And of course show the result, we'll see with pleasure !!!

[Vanya28]

Vanya28
Say rye bread you can bake with sourdough in KhP BORK X500? And then I heard that it is impossible
Your bread is next to me. I will report. Most likely next weekend.

Read nonsense, it happens!

Of course, you can bake with sourdough in BORK X500, you may have to pull out the spatula.
Write if something doesn't work.
Here are the capabilities of your bread machine:
characteristics of x500 model in programming mode -
Kneading 1 (kneading dough 1):
6-14 minutes
LIFT 1 (increase the volume of test 1):
20-60 minutes
Kneading 2 (kneading dough 2):
5-20 minutes
LIFT 2 (increase the volume of test 2):
5-120 minutes
UNDER LIFT 3 (increase dough volume 3):
0-120 minutes
YOU OVEN A: 0–80 minutes
BEFORE HEATING (preheating bread):
0-60 minutes
The maximum lifting time with the paddle removed, after kneading 14 minutes, is 5 hours, this is quite enough.
If during kneading, 14 minutes are not enough, then simply reset the manual program and start it over again.
Success!

[Vanya28]

Vanya28 I also wanted to thank you for the recipe! I am quite a beginner, I still bake rye for the first time) but I am so delighted! I didn’t even think that such bread could be made at home! I, however, had to use substitutions - malt for dry kvass and agram for apple cider vinegar,then when I get both, I will try to bake and the crust of the reconciliation cracked a little, but what came out amazes me)
the photo is not very good, in real life it is higher and later I will lay it out in a section, but here is the result:

Well what can I say, cute !!! And you need to eat it faster!

You probably have Panasonic, but for him this is the right loaf.
In the recipe, the photo shows a loaf of 700 gr. flour and it is certainly more,
but kneading there is more difficult to do.

:

Well what can I say, cute !!! And you need to eat it faster!

You probably have Panasonic, but for him this is the right loaf.
In the recipe, the photo shows a loaf of 700 gr. flour and it is certainly more,
but kneading there is more difficult to do.

Yeah, Panasonic! That's what it means to be a pro, to define a bread maker by shape!
And already almost all have eaten! And I am happy, I was always indifferent to wheat bread and was worried that rye would not work, but according to your recipe everything turned out so great and the most important thing is that everything is described in this way and even with the replacement of ingredients, the result (for me) is just a fairy tale. what will happen when the ingredients are according to the recipe!

[Vanya28]

Vanya28, thanks for the educational program on the varieties of rye flour, but I thought that there are only different types of wheat flour.
When, damn it, when I poured it from the bag, I didn't even think to look at the sewn piece of paper with the name of what it was there. And naturally threw it out. I'll have to torture the one who got it to me to find out which grade. And today I will try to put the bread on, if it looks good, then I will definitely go Fast, but how ...
Regarding the modes, I’ll somehow get used to defending, well, Baking is already clear ... In my Orion, absolutely all programs (and even Dough) begin with a 20-40 minute warm-up, there is no kneading in any of them. So I use this heating (when I already have the dough mixed) for proofing, the main thing is not to miss the beginning of the kneading and switch back to heating during the time. So I'm running with a timer. Otherwise, no options.

[In my Orion 206]

....
Regarding the modes, I will somehow get used to defending, well, Baking is already clear ... In my Orion 206 just absolutely all the programs (and even the dough) begin with a 20-40 minute warm-up, immediately there is no kneading in any. So I use this heating (when I already have the dough mixed) for proofing, the main thing is not to miss the beginning of the kneading and switch back to heating during the time. So I'm running with a timer. Otherwise, no options.

As it is not very hard to believe with preheating on all programs, is it really true?
He is a copy of the program from 204. Maybe check if you are wrong.

That is not, I have already checked it for two and a half years ... and on two copies ... That is nothing, the difficulties are stimulating, it's even interesting ...

That is not, I have already checked it for two and a half years ... and on two copies ... That is nothing, the difficulties are stimulating, it's even interesting ...

When the time comes, you will now choose C / P right away!

[Vania]

Vania, and on a Panasonic 2500, in relation to the stated recipe, how much should you expose: M, L, XL?

[Vania]

Vania, and on Panasonic 2500, in relation to the stated recipe, how much should be set: M, L, XL?

Firstly, the size is not chosen at all on gluten-free.
And secondly it does not matter, because you still need to bake on the program "Bakery products"1.5 hours (at least that's what Vanya recommends).

[Deep]

Deep thanks I will try.

[Panasonic 2500]

Well, here I tried




I decided to immediately start the test "on honey with cumin and coriander"
Stuck with the classic recipe:

1. Whole grain rye flour from Diamart - 500g
2. Fermented rye malt (Diamart) - 50ml + 100ml boiling water
3. There is a small indentation: due to the lack of Agram, I used 30 ml (2 tablespoons) of apple cider vinegar 5% (added to water)
4. I put a little more honey (about 60ml - 68gr. Approximately) + 100ml of water
5. Salt-10ml
6. Dry yeast Saf-Moment - 10ml
7. Ground coriander - 30ml (this is a pretty decent amount of spices per loaf, as it seemed to me, but I'm a big fan of them)
8.Cumin did not grind, put whole inside
9. Water 200ml + above vinegar 30ml

I have Panasonic 2500... Modes: "Basic fast" (02, size XL - I don't know if this is important) and "Baking" (11).
Everything is done as Vanya chewed for us. After about 2-3 minutes, he began to help stir with a spatula. He helped almost until the end of the batch (lasting 15 minutes). The dough seemed very steep and I had to add, gradually, at the beginning of 30, then 20 and plus another 20 ml of water. The total liquid for this recipe is 500ml. And it seemed to me that the dough is still a little thick (at least thicker than in the video for sure). But I was afraid to put more water, leveled it a little with a spoon, and left it to rise. Peck 1 hour 30 minutes.
The top still cracked, as you can see. Was it possible to put more water? The tops of the sidewalls seemed to be flooded with something. Please rate another dough rise. And maybe there will be some other comments.
I'll say on my own that I HAVE NEVER EATED SUCH BORODINSKY IN LIFE! Thank you Vanya for the recipe

[I HAVE NEVER EATED SUCH BORODINSKY IN LIFE!]

Well, here I tried
.....
... Peck 1 hour 30 minutes.
The top still cracked, as you can see. Was it possible to put more water? The tops of the sidewalls seemed to be flooded with something. Please rate another dough rise. And maybe there will be some other comments.
I'll say on my own that I HAVE NEVER EATED SUCH BORODINSKY IN LIFE! Thank you Vanya for the recipe

Everything is fine, for a long time this has not been shown the first time!
Class!
Of course, it is better to sprinkle cumin on top, if it is not ground.
Inside the caraway seeds do not have such a strong taste, it seems to be lost.
But if you grind part of the caraway seeds, brew and insist on a water bath for 5 minutes, it will just fly away!

And the tops of the sidewalls are the remnants of the dough on the walls during kneading.


Such a large correction of water is due to the fact that flour whole grain (coarser, lower grade), and it requires more water to swell.
But more high-grade flour - sown, for this bread is not suitable. It will turn out good, but different.