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

[or should it turn out to be a bun?]

Thank you very much for the video course. To do according to the written recipe and what he saw is a big difference. The question immediately arose: the dough for rye bread should be of such a fluid consistency or should it turn out to be a bun?

The dough should be like on the video or a little cooler,
but nevertheless, under its own weight, it must slowly settle.
The recipe says about "Kolobok" red textthat it is not formed.
Reread.
If you have difficulty reading, do not hesitate and tell me.
Let's try to find an assistant who reads everything aloud.

[gluten]

Net gluten (called gluten) how much should it cost? Bought at BREAD HOUSE, gluten is really 1.5 times cheaper, but it's still expensive. I would like to know the optimum. AND ascorbic acid how much to add to this gluten (e.g. per teaspoon of gluten?)
And further:leavened wort... which is sold in a half-liter can. as in Soviet times. replaces malt? This can costs as much as 1 package of kvass, and this package, as I understand it, is only enough for 2 times.

Of course, you can also go to a jewelry boutique to buy bread additives!

This is from ignorance.
In such shops you are charged about eight times more.

Gluten is sold as flour in bags - the price is about 60-80 rubles / kg.
Example - 🔗
Theory - 🔗gluten-gluten free /

Little ascorbic acid per loaf is required, a few pills.

It is better not to use kvass wort,
due to difficulties in choosing a manufacturer
and, accordingly, the quality of the wort.
A lot of bad baked goods because of this.
You can use a good wort,
or find and buy malt 40-60 rubles / kg.

Of course, you can also go to a jewelry boutique to buy bread additives!

This is from ignorance.
In such shops you are charged about eight times more.

Gluten is sold as flour in bags - the price is about 60-80 rubles / kg.
Example - 🔗
Theory - 🔗gluten-gluten free /

Little ascorbic acid per loaf is required, a few pills.

It is better not to use kvass wort,
due to difficulties in choosing a manufacturer
and, accordingly, the quality of the wort.
A lot of bad baked goods because of this.
You can use a good wort,
or find and buy malt 40-60 rubles / kg.

Thank you. Probably BREAD OF HOUSE is a jewelry boutique.
although you can't immediately guess by the name
And what is the good wort from which producers?
I have been gathering strength for so long and buying the right ingredients for rye bread that I would not want to pierce.
I will definitely buy the malt, the wort, apparently, is not necessary, enough for the first times from the kvass package.
And one more thing: when gluten is called gluten, does its price rise immediately?
I have already learned about panifarin.

Thank you. Probably BREAD OF HOUSE is a jewelry boutique. although you can't guess at once by the name. What is a good wort from which manufacturers?

So what's the problem, there is an alternative - Orange on the Black River, and a good must - Glofa extract 🔗 🔗 or just red malt. All this is there

So what's the problem, there is an alternative - Orange on the Black River, and a good must - Glofa extract 🔗 or just red malt. All this is there

The problem will probably seem ridiculous - GO.
I'm still a rider, the first time I go along an unfamiliar route only when my son is near,
but he still does not add up

[Anna1957]

Anna1957 On the subway, three stops on the tram is nice

[seems funny]

The problem is probably seems funny - GO.
I'm still a rider, the first time I go along an unfamiliar route only when my son is near,
but he still does not add up

Yes, you have everything to start with, take it and bake it.
Hands once and again will do.
The rest will appear faster in the process.
At the same time, you will show the result.

Vanya, good afternoon. Explain to me, please, which measuring spoon you mean in the rye recipe: "4. We measure fructose or sugar with a measuring spoon along the cut - 50 ml.
and pour into a bucket of a bread machine.
5. Measure out fine salt with a measuring spoon along the cut - 10 ml.
and pour into a bucket of a bread machine.
6. Measure out dry yeast with a measuring spoon along the cut - 10 ml .. "
I have a Panasonic 2501, there is a teaspoon and a tablespoon, 5 and 15 ml. respectively. That is, I have to measure it for 2 hours. l. put on a slice of yeast? and malt 50ml is my measuring tables 3 and 1 tea? So? or how?

[and malt 50ml is my measuring tables 3 and 1 tea? So?]

Vanya, good afternoon. Please explain to me which measuring spoon do you mean in the recipe
....
I have a Panasonic 2501, there is a teaspoon and a tablespoon, 5 and 15 ml. respectively. That is, I have to measure it for 2 hours. l. put on a slice of yeast?and malt 50ml is my measuring tables 3 and 1 tea? So?or how?

The paths are different - the goal is the same, you think everything correctly.
Use any measuring spoon and work.
Or use a set of measuring spoons - 1, 5, 15, 50 ml.

A similar product is always available in the Ikea store.

Good night, Vanya. I baked bread according to your recipe ... but .... I measured the flour in glasses, based on the fact that there are 124 grams of peeled rye flour in a measuring glass (300 ml) (maybe the dog rummaged here).
When kneading, in order to achieve a consistency, as in the video, I added water to the eye (150-200 ml.) And instead of agram, vinegar 9% -1.5 tbsp. l.
Very tasty .... but ... I think the dough is damp.
When pressed, it remains like a wet hole, it does not straighten. A crumb remains on the knife. What's the matter?
Here is a photo

Good night, Vanya. I baked bread according to your recipe ... but .... I measured the flour in glasses, based on the fact that there are 124 grams of peeled rye flour in a measuring glass (300 ml) (maybe the dog rummaged here).
When kneading, in order to achieve a consistency, as in the video, I added water to the eye (150-200 ml.) And instead of agram, vinegar 9% -1.5 tbsp. l.
Very tasty .... but ... I think the dough is damp.
When pressed, it remains like a wet hole, it does not straighten. A crumb remains on the knife. What's the matter?
Here is a photo

Normal bread turned out. Good!
He needs to lie down for seven hours.
There are doubts that it is damp, next time reduce the amount of water by 30-50 ml.
If you fail to mix, add water and repeat the batch.
Custard is always smeared with a knife.

Vanya, tell me, plz what to do so that the grains of dressing do not fall off? Before planting in the oven, I spray with a spray bottle and sprinkle. It sticks, but when you press the finished bread with your hand during slicing, everything remains in the palm of your hand or on the board

[so that the grains of dressing do not crumble?]

Vanya, tell me, plz, what to do, so that the grains of dressing do not crumble? Before planting in the oven, I spray with a spray bottle and sprinkle. It sticks, but when you press the finished bread with your hand during slicing, everything remains in the palm of your hand or on the board

Soak for a couple of minutes and sprinkle, smoothing with wet hands or a damp spatula.

In Panasonic - 1800 gr.

Soak for a couple of minutes and sprinkle, smoothing with wet hands or a damp spatula.

And he will not settle from these atrocities? Or should it be done at the beginning of the proofing process?

[Or should it be done at the beginning of the proofing process?]

And he will not settle from these atrocities? Or should it be done at the beginning of the proofing process?

After the last kneading, in Panasonic 21 minutes after the kneading.
Read the topic, you will find all the answers to your questions.
And where, where is the result of a miracle?

After the last kneading, in Panasonic 21 minutes after the kneading.
Read the topic, you will find all the answers to your questions.
And where, where is the result of a miracle?

I’m not in a bread maker, but with a kneader. Today I baked in a multicooker according to a combined recipe - yours + doppletin. It turned out fine. but I want a more sour rye. I will continue.But I still don't know how to insert pictures

[but I want more sour rye]

I’m not in a bread machine, but with a kneader. Today I baked in a multicooker according to a combined recipe - yours + doppletin. It turned out fine. but I want more sour rye... I will continue. But I still don't know how to insert pictures

Now we will teach, wait!

Here -
How to insert a photo into your message

For a sour taste, add a couple of tablespoons of vinegar.

And show, show - we are waiting - with!

...
And show, show - we are waiting - with!

Here is the result -
kneading with a dough mixer, baking in a multicooker.

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

[Vanya28]

Hello ! Can this recipe be adapted for Binaton 1168? Thank you 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 on the Market the same stoves with different names and look at their instructions, the plate and you will get 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 may work for another.

Kneading on mode Dough, we are waiting for an increase in lift almost twice 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 baking ingredients.

Goodnight!
Can the Rye Yeast recipe be adapted to Panasonic 2502?
Thank you.

Goodnight!
Can the Rye Yeast recipe be adapted to Panasonic 2502?
Thank you.

Of course we adapt!
Especially if you read this whole recipe first.
and find there a step-by-step explanation for Panasonic.
Here --- >> Entering step by step explanation.

Hey. Where can you order malt here on the website?

On the first page of our forum, the section "Manufacturers and trading houses"

which is which of the ingredients
light agram for example, where the malt is taken, ...
it looks delicious in the pictures))
and maybe if there are ideas how to adapt to Moulinex RZ710100 ...

[Baking in Moulinex RZ710]

which is which of the ingredients
light agram for example, where the malt is taken, ...
looks appetizing in the pictures))
and maybe if there are ideas how to adapt to Moulinex RZ710100 ...

Agram is an acidifier, you can substitute 2 tablespoons of vinegar for a start.
Malt is a sprouted and fermented grain that is ground into a powder.
Everything can be bought here on the site, read the message above.
Malt can be quickly replaced with dry kvass - Saf Kvass.

Baking in Moulinex RZ710

Kneading 20 minutes
Ascent to 35C 60 minutes or until the volume is almost doubled, but no more.
Baking for 80 minutes.

That's your whole program.


Read, watch movies, and bake.

Of course we adapt!
Especially if you read this whole recipe first.
and find there a step-by-step explanation for Panasonic.
Here --- >> Entering step by step explanation.

there is for Panasonic-2502. But the link "Entering the step-by-step explanation" above DOES NOT OPEN:) Prompt. as...

[But I didn't find something]

Agram is an acidifier, you can replace it with 2 tablespoons of vinegar for a start.
Malt is a sprouted and fermented grain that is ground into a powder.
Everything can be bought here on the site, read the message above.
Malt can be quickly replaced with dry kvass - Saf Kvass.

But I didn't find something in your recipe for rye bread with caraway seeds and coriander malt?
Or is he not needed there ???

[DOES NOT OPEN]

there is for Panasonic-2502. But the link "Enter step by step explanation" above, DOES NOT OPEN Tell me. as...

It's not difficult
click on the link and read to the end from the place where it moves you.
After about seventy lines, there will be a sign that you are on the right track.

But I didn't find something malt in your rye bread with caraway seeds and coriander?
Or is he not needed there ???

There are no mistakes in recipes
and rye bread is baked like with malt - custard varieties,
and without malt,
with and without additives.
The topic contains recipes of all the listed types.
You still have questions, write.

Vanya 28, thanks for your help

[Vanya 28]

Vanya 28, and what are my delusions? Of course, I have been baking in a x / oven for only 2 years, but not so often. Our family is small. But I learned something. And Panasonic is the 4th bread maker that I am mastering and, of course, there are questions at the stage of development. As I master, I will be even happier.

[Vanya 28]

Vanya 28, and what are my delusions? Of course, I have been baking in a x / oven for only 2 years, but not so often. Our family is small. But I learned something. And Panasonic is the 4th bread maker that I am mastering and, of course, there are questions at the stage of development. As I master, I will be even happier.

The main misconception is the presence of a built-in Rye Bread (marketing) program and its acceptance as a panacea, the presence of a special scoop.
When preparing a heavy dough for traditional rye varieties, the motor simply stops sometimes because of this blade (it rakes very well and even bends), which is very unpleasant (dangerous), and there was no automatic kneading in this case, and no.
The company corrected the Rye program in the latest models, but this did not greatly solve the problem of obtaining it, we are actually talking about rye-wheat, not rye, which is not the same thing.
Read more about rye on the website.
Here, briefly.

And I baked rye with kneading with the main spatula, and today with a spatula for rye bread, so the dough was kneaded better with the latter, as it seemed to me. And I have not yet appreciated the Rye Bread program. Here I will bake several different rye, then I will draw a conclusion. I used to bake rye bread on bread makers without the Rye mode, and it was very successful. For 2 years, all my breads turned out well and perfectly. I started with Moulinex 502430 (there is no Rye program there either) and everything worked out. Of course, I am far from you, who are specifically engaged in this art, develop their own methods of baking, I do not particularly strive for this, although I try to improve. Very interesting here on the forum, I reread a lot of topics. Thank you.

[roasted malt]

Stoically read the whole topic and had a few questions before baking all-rye bread.
According to agram and extra-r - I read the compositions and a little at a loss - it is in the dark agram that malt flour is present; Ingredients: Swelling wheat flour, citric acid, flour roasted malt, sugar color, in extra-r already composition: Rye fermented malt, citric acid, ascorbic acid, natural enzymes. And in light agram Composition: Swelling wheat flour, wheat flour, AGRAM concentrate. And how to interchange them if they are all different in composition?

Since my hp is a Panasonic, then the question is about kneading the dough - and if the kneading is done on the dumplings mode - there knead for 20 minutes and then leave for proofing and after 60 minutes turn on the baking mode - will the recipe algorithm suffer much from this?

I baked it - and I laugh, my roof was torn off the bread, I’ll say right away that I got confused with water and how much I poured in, my husband distracted it and poured 400 ml for sure, then another 20 ml, but I don’t remember 60 ml or not. Flour 500g peeled, 2st l. extra-p_ 1.5 st. l panifarin, 2 tablespoons of dry kvass saf - moment + 1 tbsp. l.rye crackers (I opened a pack of some kind of dry kvass and did not look that there were packages - separately rye crackers and separately malt) + Art. l. malt. Honey 35g, salt 1 tsp. l. Dry yeast 2h. l. On the gluten-free mode, I interfered with a reinforced paddle and did not notice that the kneading was over, I formed a roof on top with damp hands and closed it for proofing for 1 hour. Baking 1h30min.

I baked it - and I laugh, my roof was torn off the bread, I’ll say right away that I got confused with water and how much I poured in, my husband distracted it and poured 400 ml for sure, then another 20 ml, but I don’t remember 60 ml or not. Flour 500g peeled, 2st l. extra-p_ 1.5 st. l panifarin, 2 tablespoons of dry kvass saf - moment + 1 tbsp. l. rye crackers (I opened a pack of some kind of dry kvass and did not look that there were packages - separately rye crackers and separately malt) + Art. l. malt. Honey 35g, salt 1 tsp. l. Dry yeast 2h. l. On the gluten-free mode, I interfered with a reinforced paddle and did not notice that the kneading was over, I formed a roof on top with damp hands and closed it for proofing for 1 hour. Baking 1h30min.

And most importantly, where?
The view is great!
Tell us about the taste.

If there are still few questions left, I will comment.

I didn't taste the taste yesterday, I just baked it, wrapped it in a towel and went to bed. Just now I cut it open and tried it asleep
It does not stick to the knife, but the taste - I probably like the rye-wheat custard bread from the Panasonic recipe better.
This one still tastes heavy for me. ...
I will perfect from the book,
even there, from the help of HP with a spatula, the hand does not hurt during kneading,
she kneads herself.

Pure rye custard bread has the densest crumb - it's true.

Vanya, thank you for the rye bread recipe!
What can you say about cooking it in HP Redber?
I bake constantly wheat. The bread is simply amazing !!!
Bakla Borodinsky - I bought a box of the mixture. It turned out not tall - but very tasty! Wore to work - treated the girls. Everyone liked it.
The recipe is clear to me, the only thing is, can the ingredients be translated into containers, that is, a teaspoon and a table?
Help a novice baker with advice!

[What can you say about cooking it in HP Redber?]

Vanya, thank you for the rye bread recipe!
What can you say about cooking it in HP Redber?
I bake constantly wheat. The bread is simply amazing !!!
Bakla Borodinsky - I bought a box of the mixture. It turned out not tall - but very tasty! Wore to work - treated the girls. Everyone liked it.
I understand the recipe, the only thing is is it possible to translate the ingredients into containers, that is, a teaspoon and a table?
Help a novice baker with advice!

Lay out the table of program modes from the instructions, if there is one, and we will select a baking option.
Cut teaspoon - 5 ml.
Cutting tablespoon - 15 ml.

Lay out the table of program modes from the instructions, if there is one, and we will select a baking option.
Cut teaspoon - 5 ml.
Cutting tablespoon - 15 ml.

Thank you Vanya for your advice !!!!

[Stafa]

Stafa Agram

Starter

AGRAM LIGHT, acidity 250-300
Application: dry leaven (acidifier) ​​for bread made from rye and rye-wheat flour.
Dosage: approximately 1.0-1.75% of the total flour.
Structure: wheat flour, swelling wheat flour, lemon
acid, calcium acetate.
Benefits:
-applications: allows you to abandon a complex and long process
removing rye starter cultures and switch to single-phase dough preparation with fermentation after kneading for no more than 30 minutes. Improves the dough cutting process.
-quality: improves the taste and aroma of finished products, increases the elasticity of the crumb.

AGRAM DARK, acidity 750-800
Application: dry sourdough (acidifier) ​​for bread made from rye and rye-wheat flour, improving the taste and slightly darkening the crumb.
Dosage: approximately 0.2-1.6% by weight of the total flour.
Structure: swelling wheat flour, citric acid, fried malt flour, calcium acetate, sugar color (E 150c).
Benefits:
-Application: allows you to abandon the complex and lengthy process of removing rye starter cultures and switch to one-phase dough preparation with fermentation after kneading for 30 minutes. Improves the dough cutting process.
-quality: improves crumb color, taste and aroma of finished products, increases crumb elasticity.

Improvers, starters, malt additives, bread spoilage prevention products

p.s.
Pay attention to the different acidity of Light and Dark Agram.

Thanks for the agrams! Only I tried to emphasize that there is no malt flour in a light agram, and the author of the recipe has repeatedly reminded that in a light agram, due to a larger amount of bookmarks in bread, there will be more malt flour (although it is not in a light agram!).

Thanks for the agrams! Only I tried to emphasize that there is no malt flour in a light agram, and the author of the recipe has repeatedly reminded that in a light agram, due to a larger amount of bookmarks in bread, there will be more malt flour (although it is not in a light agram!).

Check out this topic "Making and Using Baking Infusions (Soy Malt Brewing)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135774.0

Thanks for the agrams! Only I tried to emphasize that there is no malt flour in a light agram, and the author of the recipe has repeatedly reminded that in a light agram, due to a larger amount of bookmarks in bread, there will be more malt flour (although it is not in a light agram!).

Your accent is not correct, in Agram the main interest is the swelling flour.
Malt flour and caramel color in Agram dark are intended primarily for coloring the crumb, and the total amount of all ingredients working for swelling in the recipe when using Agram dark has to be reduced by three due to its higher acidity.
This is what we are talking about!

That is why I tried to clarify, because after constant mentions of malt flour as part of agrams, it is swelling flour that works in bread. I ordered dark and extra agram by mail (and therefore refused to order light agram), read their composition and came across this topic - it turns out that I ordered something wrong. Therefore, I began to re-read the topic - and again I got confused with the compositions of the agrams. Now, finally, clarity has been made - otherwise there are a lot of additives, go figure them out.

[refused to order agram light]

That is why I tried to clarify, because after constant mentions of malt flour as part of agrams, it is swelling flour that works in bread. I ordered Agram dark and extra-r (and therefore refused to order agram light), I read their composition and came across this topic - it turns out that I ordered something wrong. Therefore, I began to re-read the topic - and again I got confused with the compositions of the agrams. Now, finally, clarity has been made - otherwise there are a lot of additives, go figure them out.

When using Agram dark, the swelling can be increased by adding 50 ml of ordinary wheat flour.
But in fact, all this is very conditional.
The main thing is rye flour and malt.
Then the flavoring additives.
The rest is little things that you don't really need to bother with,
especially when you learn how to bake this bread.
Success!

Hello Vanya28! My name is Anna. We recently bought a bread maker, we are learning to bake bread (rye bread, mainly according to your recipes). You write that the dough should not increase more than 2 times, otherwise the roof will collapse (and it always falls through here), that you need to make the serifs with flour. In our bread maker - Panasonic SD-ZB2502, there is no window to see how the dough rises, but to open it during the rise, as I understand it, is not recommended, so as not to an ass. How then to be?
Thank you so much!

I beg your pardon, now I saw all the comments, I realized that you can "peep" behind the bread. As for the fallen roof, perhaps it was the addition of water (the only thing that was not according to the recipe), because when kneading it, it turned out almost a bun.I realized that I needed pictures for the "examination of the patient", I will go to bake bread to take a picture of it.

I post a photo of the bread that we usually get.
The taste is very tasty.
The crumb is not wet. I would like a "roof".
This bread is rye-wheat 80/20

Hello Vanya28! My name is Anna. We recently bought a bread maker, we are learning how to bake bread (rye, mainly according to your recipes). You write that the dough should not increase more than 2 times, otherwise the roof will collapse (and it always falls through with us), that you need to make serifs with flour. In our bread maker - Panasonis 2502, there is no window to see how the dough rises, but to open it during the rise, as I understand it, is not recommended, so as not to a donkey. How then to be?
Thank you so much!

I apologize, now I saw all the comments, I realized that you can "peep" behind the bread. As for the fallen roof, perhaps it was the addition of water (the only thing that was not according to the recipe), because when kneading, it turned out to be almost a bun. I realized that I needed pictures for the "examination of the patient", I will go to bake bread to take a picture of it.

I post a photo of the bread that we usually get.
The taste is very tasty.
The crumb is not wet. I would like a "roof".
This bread is rye-wheat 80/20

Everything is good enough and even very good!
Your bread rises too high.
It is necessary to reduce the height of the rise of the dough by 2-3 cm or the amount of water.
There are several solutions:
1. Reduce the rise time of the dough and, accordingly, the rise height.
2. Reduce the amount of yeast by 1/3.
3. Reduce the amount of water by 20-40 ml.
If it was formed in the process of kneading rye-wheat dough, there is no need to fight with "Kolobok", you just need to track the uniformity of the dough.

Start by reducing the amount of water.