Rye bread in a bread maker

Category: Yeast bread
Rye bread in a bread maker

Ingredients

Rye flour (stem 7) 2 1/2 cups
Bread flour (stem 2) 2 1/2 cups
Water 220 ml
Salt 2 tsp
Honey 3 tbsp. l.
Olive oil 3 tbsp. l.
Dry yeast 1 tbsp. l.
Egg 1 PC.
Apple cider vinegar 2 tsp
Powdered milk 2 tbsp. l.

Cooking method

  • program No. 2-3.50 hours - (French loaf)



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Rye bread in a bread maker
Evgeniy
Here the flour is measured in glasses .. and what is the volume of the machine?
Admin

Judging by the products, a glass can be taken for 240 ml, which means that there will be 150 grams of wheat flour, 130 grams of rye flour - you will count or adjust the water with a Kolobok.
Duskn
I was going to bake bread according to this recipe, but I had doubts if there was a lot of yeast indicated - 1 tbsp. the spoon
Admin
Quote: Duskn

I was going to bake bread according to this recipe, but I had doubts if there was a lot of yeast indicated - 1 tbsp. the spoon

In order not to doubt, you need to check the calculation

Wheat flour 2.5 cups x 150 grams = 375 grams
rye flour 1.5 cups x 130 grams = 195 grams
Total 570 grams of flour.

Checking the amount of yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, 4 cups of wheat flour needs about 1.5 tsp of dry yeast.

We have a large amount of rye flour, it is heavy, so the amount of yeast can be increased to 1.7-2 tsp (or 1 tbsp).

Watch the kolobok - make a soft kolobok
Kettuna
I am more confused by the amount of liquid ...
Admin
According to the recipe we have about:

flour 585 (rye and wheat together)

liquid:
water 220
honey 45 ml
egg 50-60 ml
vinegar 15 ml
oil 45 ml
total 375 ml.

For 585-600 grams of flour you need about 390 ml of liquid.
We actually have about 375 ml. liquid - the difference is only about 1 tbsp. l

We will adjust the rest with a bun and there will be order!

And what confuses you?
Kettuna
I can't get 390. Water is declared 220, the average egg is 60. Total - 280. Of the rest, 110 g is not collected in any way ...
Kettuna
I think that if butter is added to liquid, then milk powder will have to be added to flour ...
Mila007
Oil, honey, and vinegar are all liquids. And milk powder cannot be added to flour in any way, since it dissolves in liquid. It has no properties even slightly similar to those of flour ..
Admin
Quote: Kettuna

Of the rest, another 110 g is not collected ...

And you try (as well as many on the forum) to measure 220 ml. water and add to it
honey 45 ml - reheat
egg 50-60 ml
vinegar 15 ml
heat 45 ml oil
and now measure the amount of ml. in a circle - how much will it turn out ???

It is possible not to heat the honey and butter, but all the same they dissolve in the dough when kneading and thereby increase the softness of the dough.
Even the moisture content of the flour plays a role in plus / minus the liquid in the dough.

The humidity of the dough is regulated by the BALL!

There are products that are measured in milliliters, in grams, and there are products that, when the temperature changes, transform from a liquid state (milliliters) to a solid (grams) and back. Thus, seemingly solid products such as butter, honey, can soften when heated to a liquid state and are measured already in milliliters

Try it yourself and see
Kettuna
I've already done an experiment! It turned out quite a decent bread, but there was still little liquid. I had to add another 30 ml. So for myself, I wrote down the recipe with the amendment - "liquid - 250 ml" ...

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