Homemade bread (oven)

Homemade bread (oven)

Category: Yeast bread

Ingredients
wheat flour 1st grade	400 g
Rye flour	100 g
water	280 ml
St. yeast	8 g
salt	12 g
honey (sugar)	1 tsp
olive oil	1 tbsp. l.

Cooking method

• 1. Dough:
  
• flour 100 g
  
• water 100 ml
  
• yeast 2 g
  
• combine all ingredients and leave to ferment for 2 hours.
  
• 
  
• 2. Combine the remaining number of ingredients (except for salt and butter) and knead the dough (I knead with a mixer, hook) for 8-10 minutes. Add salt and oil at the end of the batch.
  
• Round the dough slightly and leave in a greased container until doubled (it takes me 1.5 to 2 hours).
  
• 
  
• 3. Form the bread and let it stand for about 45 minutes.
  
• 
  
• 4. Bake the first 7-10 minutes at 220 degrees, then lower the temperature and bring to readiness.
  

Cooking program:

oven

Note

The bread is obtained with a thin crust, with a pleasant and light rye aroma. Rises well in the oven. The recipe is unpretentious, it did not let me down.
Bon Appetit

I went to dough.

Twist, a very interesting recipe. Please specify with yeast, you are not correctly sealed in the "dough" or I did not understand

[ludok01]

ludok01, exactly 2 g of yeast goes into the dough. The rest are added during kneading (I just dissolve them in water, before starting the main batch)

[Lozja]

Lozja
Lush bread How will you bake, unsubscribe, please, how did it happen

[Lozja]

Lozja
Lush bread How will you bake, unsubscribe, please, how did it happen

Necessarily! I just put the dough, in the morning it didn't work, because I forgot that the yeast was in the freezer.
Such a question, will the dough be tight enough to keep its shape during proofing? Will it not creep? I always have problems with this, I often regret later that I did not make it moldable. How did you stand up? Just on a baking sheet or in a container, and then dumped onto a baking sheet and into the oven?

[Lozja]

Lozja, the dough is dense and does not creep. I round into a ball (if everything is correct, then the dough is easily removed from the bowl and does not stick to my hands), spread it on a baking sheet covered with baking paper and cover with the same bowl in which the dough fit. I have it transparent. And I don't have proofing baskets yet.

Twist, say on dry, you can knead how much is 2 gr. THANK YOU!

[ludok01]

ludok01, I made this bread only with fresh yeast. In those recipes where two types of yeast were indicated, it was written in this proportion - 10 g fresh or 5 g dry; 6 g St. or 3 g dry. I think if you follow the same proportion, then 1 g should go into the dough and 3 g into the dough, respectively. In recipes for the oven, I prefer to use St. yeast, and dry - for HP.
And what kind of bread with dry yeast will turn out from this recipe can only be checked experimentally.

Gorgeous bread turned out! Delicious! And the dough is tight, I liked it, the bread is tall, beautiful, nothing crawled out.
I bit on one tooth for a test and already dream of the morning when I smear it with oil.
By the way, I replaced 100 ml of water in the dough with 100 ml of aged serum (it’s in my refrigerator for such businesses, she’s already 3 weeks old), the rest is according to the recipe.
I'll take a picture tomorrow, in daylight. Thank you for such a wonderful recipe for every day. Sourdough breads are too capricious in the heat, so we will bake with yeast for now, and your recipe will obviously migrate to my daddy with bread recipes that I most often use.

[Lozja]

Lozja, I am very glad that you liked it and everything got it! And for the idea with the serum - a separate "merci". Next time I'll bake on it.
I'm looking forward to the photo.

It was a hectic day, there was no time to photograph the bread. In the evening I got ready, and there is nothing to photograph, only a small piece remained. We have never eaten such a large loaf so quickly.

Finally I took a picture of it! We bake it all and bake it, eat it and eat it, sat tightly on your bread. I feel that we will not get tired of it soon.
I want to try to make it all with sourdough, but every time I forget to prepare the sourdough for baking the day before. So this one is still by leaps and bounds:



And this is for you for such a successful recipe for our family -.

I just kneaded it in cotton, but the bun was so tight - the stove could hardly turn, I could not stand it and added 30ml of water - it became easier Maybe I misunderstood something with the liquid - 280ml is the total amount of water, including 100ml for dough ? Or for dough 100 and 280 for the main batch? Virgo it's too late - tell me

I just kneaded it in cotton, but the bun was so tight - the stove could hardly turn, I could not stand it and added 30ml of water - it became easier Maybe I misunderstood something with the liquid - 280ml is the total amount of water, including 100ml for dough ? Or for dough 100 and 280 for the main batch? Virgo it's too late - tell me

This is the total. Yes, the dough is a bit tight, I don't understand HP, manual kneading with me, with mixer hooks, is tight, but pulls. I never add liquids, because it creeps up later during proofing, as it seems to me.

What happens - I'll tell you

[thick, tight]

I just kneaded it in cotton, but the bun was so tight - the stove could hardly turn, I could not stand it and added 30ml of water - it became easier Maybe I misunderstood something with the liquid - 280ml is the total amount of water, including 100ml for dough ? Or for dough 100 and 280 for the main batch? Virgo it's too late - tell me

I suggest - based on my own experience of baking in a x / oven and in the oven

The kneading and "density" of the dough for baking in a x / oven and in the oven is different!

If a thick, tight the dough for the oven is okay, then after the bread maker the bread will turn out to be tight, dry, with large tears on the crust, it may not rise well, since the yeast will be difficult to raise the dough.

Therefore, it is advisable to make the dough in a x / oven softer, more pliable - as we describe in our Manual, in order to comply with the kolobok.

I wish you success

For a long time I have been baking bread only in the oven, and in the oven I do kneading.But it was very tight even after adding water - let's see what happens

For a long time I have been baking bread only in the oven, and in the oven I do kneading.But it was very tight even after adding water - let's see what happens

When I kneaded the dough in a x / oven, I still kept the flour / liquid balance - this way the dough turns out better. And you can stand and bake in the oven.

Now I completely knead the dough in the combine - the principle of kneading and control is a little different

You will need to put up pictures, show

Let’s Tatiana It’s very interesting to see I have a harvester and once I tried to knead the dough with a hook, but it was spinning so hard and I stopped, I’m afraid the motor would not stand

[Lozja]

Lozja, thanks for the wonderful photo! I am very pleased, I liked the bread. Eat to your health!

[nut]

nut, good evening! The dough is really dense, but it normally converges into a bun.

But even after adding water it was very tight - let's see what happens

Irina (can I treat it like that?) Maybe it's because of the heat? And the moisture content of flour is slightly different?
Today I made bread and opened a new bag of flour (I just bought it), during kneading I had to add water by a teaspoon. The bread recipe is different, but in the spring I baked it several times and there was no need to add water in excess of the specified amount. Now I'm waiting for when I can cut and look at the result.
Please write what kind of bread you got. I will wait.

[Marinochka]

I came with my loaves. did 2 small


We liked it, the crust really crunches cool, the crumb is incomparable. And my husband especially liked it in this version


Marinochka, Thank you so much ! I feel that I will only knead the dough for cakes in the bread maker for Easter - I really liked the bread from the oven

[Irisha]

Irisha, wonderful bread turned out!
And you just have to start baking in the oven - you won’t stop! So many additional opportunities open up

Intrigued by the pate on the bread. Would you like to share? My husband also loves all sorts of such spreads.

Intrigued by the pate on the bread. Would you like to share? My husband also loves all sorts of such spreads.

This is sandwich lard (I took the recipe from here 🔗, but I think that every housewife has plenty of variations on this theme). Since I am not a fat eater, I cannot share all the joy of my husband at the moment of eating fresh bread with such a spread. But whoever loves, then of course you can't pull it off by the ears.
And this bread is just a song

[Thank you, Irish!]

Thank you, Irish! He's just a fat eater. I'll take it on board.

Girls, tell me please, can you make a dough from this recipe for the night? And in the morning already knead the dough? In theory, I understand that the sourdough in this recipe is the same sourdough that can stand. But I doubt it ... And, if so, where to store it at night - on the table, on the windowsill, in the refrigerator?
Thank you

[irza]

Girls, tell me please, can you make a dough from this recipe for the night?

irza , if a Marinochka I do not mind, I will say my opinion - you can leave it in this version, but I would make a steeper dough, that is, not 1: 1 flour: water, but, for example, 1.5: 1. It turns out 150g. * Flour. and 100g. water. Can be left on the table at room temperature overnight (or more). Just be sure to cover with a film from winding. Good luck!

* naturally in the dough then it will be 50g. less flour.

[Thanks for the delicious bread!]

Thanks for the delicious bread! I will bake some more!

Yesterday baked, cracked a little, probably insufficient proofing?

[Freesia]

Freesiawhat a lacy crumb the bread has! I am very pleased that the bread went to taste. Thanks for the great photo

[Marinochka]

Marinochka, thank you very much for the wonderful recipe!
The bread turned out to be very, very tasty! I had to tinker a bit with the dough, my mixer didn't want to knead it, the dough was very cool. I added a bit of water, I was afraid to ruin the mixer, but I still had to transfer the dough to my native HP. There it was well kneaded and I left it to come up in the stove too. Everything else is prescription. For dinner, mine grilled half a loaf at once. Now I will often bake it!

[Marina]

This has long been our daily bread! I can tell the recipe even if I wake up at night and ask.

Marina, I’m with this, you didn’t have such that the top crust of the bread seemed to come off from the bread itself? That is, after cooling down, you cut it, and at the top, under the crust, there is a huge hole, sometimes in half a loaf, sometimes smaller. I have this thing happening with almost every bread for many months. I already consulted with Roma, and tried to change everything - and nothing. Sometimes it turns out without a hole, rarely, and I cannot understand what is the reason. And before the New Year, I got this bread without any problems.
I have already tried to give less / more flour, and to distribute in a different way, and to heat the oven more / less. I just can't figure out what the trouble is. I thought the flour had dried up over the winter in the room, so the flour ended, I stocked up on a new one, and the same thing with it.
We don't want to switch to other recipes! We want to eat our favorite bread. But every time this hole is so depressing.

[Vitalinka,]

Vitalinka, I am very glad that the bread fell on my soul! Bake and eat for health

Lozja, I've never had such a problem. The only difficulty is the kneading is difficult.
If it's not about flour, then yeast-sugar (honey) remains. Have you changed the brand of yeast? Or, on the contrary, try others?

[Vitalinka,]

Vitalinka, I am very glad that the bread fell on my soul! Bake and eat for health

Lozja, I've never had such a problem. The only difficulty is the kneading is difficult.
If it's not about flour, then yeast-sugar (honey) remains. Have you changed the brand of yeast? Or, on the contrary, try others?

Definitely not yeast, I use only Lvov yeast, always, never had any problems. I always buy fresh ones, we have them in every shop, so I don't ice it. Longer than the shelf life - 30 days, I do not hold. I have baked Easter cakes three times in a week - they are incomparable. In general, definitely not yeast. Moreover, all other products are obtained without problems.
About honey - hmm ... hmm ... we need to think about it. Sometimes I don’t want to go into the pantry for honey, I pour sugar, maybe then the bread turns out? I, too, had a flickering thought about honey somehow, but I didn’t seem to check it. Thanks, we will think!
And I'll also try to knead with a mixer in the old fashioned way, in November I bought a combine with a dough hook, maybe it can't cope? Moreover, it is difficult for him to knead this dough, all of it creaks. I'll go back to the mixer and take a look.

[Lozja]

Lozja, good luck!
And about sugar - I once baked a biscuit. A recipe proven over the years. And here it turned out not a cake, but some kind of "pancake". Beat up another portion and the same thing happened. There was no more sugar for the third portion - I had to run to the store. Whipped with a new one and everything worked out great. So anything can be.

[Marina]

Marina and all lovers of this bread, but does anyone have experience in kneading and baking this bread in a bread machine?

[Irisha]

IrishaUnfortunately, I have no experience in baking this bread in KhP.

[Irisha]

IrishaUnfortunately, I have no experience in baking this bread in KhP.

I will try tomorrow, taking into account the advice Admin... Then I will unsubscribe

[Irisha]

Irisha, my HP migrated to my mother (she does not live in Zaporozhye). There is nothing to experiment with
I wish you successful baking and I hope everything will work out!

[Marina]

Marina, I'm also going to experiment the other day. I was left without an oven, I will try to bake our favorite bread in a cartoon.

[Lozja]

Lozja, it's very interesting what kind of bread will turn out

There is! I made it in a multicooker! Excellent bread turned out! No cavities under the crust with which I suffered in the oven.
The top, of course, is white, the multicooker is cooked all the same, the top does not bake much. But the taste is not worse than the oven! And the crumb is good!
We are saved! We are again with our favorite bread!

[Lozja]

Lozja, how glad I am that everything worked out and you are happy with the result !!!

I reinforce my words:

Super!!! Bread in a slow cooker is, in my opinion, the first on the forum. We need to open a new topic.

Super!!! Bread in a slow cooker is, in my opinion, the first on the forum. We need to open a new topic.

No, they bake bread in a slow cooker on our forum, but there are separate recipes. And here it is 2 in 1 - a Hosh in the oven, a Hosh in a slow cooker, good for everyone.

And here it is 2 in 1 - a Hosh in the oven, a Hosh in a slow cooker, good for everyone.

Then it's 3 in 1! And good in a bread maker too. I had to add a bit of flour and everything worked out
Thank you, Marinochka!

[Marisha]

Marisha, I baked this wonderful bread yesterday. Delicious, thank you. Unfortunately, I am not able to take pictures now, so without a photo. But I think that it was not the last time I baked it.

[Marisha,]

Marisha, thank you for your words! I will be very glad if this bread will take root in your family!
Happy baking

[Marina]

Marina, finally, for the first time in my life, I baked rye-wheat bread, starting with your recipe! I think it worked! The batch was done in HP. After I took it out of the oven, I immediately ran away somewhere, oh, these kids ..., I didn't cover it with a towel, I came - the crust burst open Myakish incomparable - thank you!