New brewed rye bread (bread maker)

Category: Yeast bread
New brewed rye bread (bread maker)

Ingredients

Wheat flour 225 g
Rye flour 325 g
Water 330 ml
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Yeast 2 tsp
Rye malt 4 tbsp. l. (40 g)
Boiling water for malt 80 ml
Honey (I took molasses) 2 tbsp. l.
Caraway 1 tsp

Cooking method

  • Pour boiling water over the malt, stir and cool.
  • Sprinkle yeast at the bottom of the bread maker's bucket,
  • sift flour on top, add other ingredients, last of all water and brewed malt.
  • I decided to bake differently, not according to the "Rye" program
  • 1. Program basic fast 20 min. Kneading and lifting 50 min. Then we forcibly turn it off and let it rise with the lid closed for another 1 hour 30 minutes.
  • 2. We turn on the baking program and bake for 1 hour 15 minutes.
  • The next time I will reduce the time to rise, the roof of the bread has fallen a little.



IMG_0512.jpg
New brewed rye bread (bread maker)
Cubic
I suggest you just take out the stirrer and turn on the rye mode after rising on a fast one, just 3 hours ...
Grigorieva
Cubic...

I suggest you just take out the stirrer and turn on the rye mode after rising on a fast one, just 3 hours ...
As far as I know, the second batch of rye bread is not needed. But you have to try
Grigorieva
Cubic ...

I suggest you just take out the stirrer and turn on the rye mode after rising on a fast one, just 3 hours ...
This is not possible, I think. The bread will begin to rise and knead again. so you cannot turn on the rye mode. But the PIZZA mode, then equalizing the temperature on rye and forcibly turning it off, then letting it stand for half an hour and the BAKING mode I did well.
Grigorieva
I ran out of cumin and I added 1 tbsp. a spoonful of the mixture Fitness - mix It turned out super! (y)
Lana
Quote: Grigorieva

Cubic...

I suggest you just take out the stirrer and turn on the rye mode after rising on a fast one, just 3 hours ...
As far as I know, the second batch of rye bread is not needed. But you have to try
Let me say a few words too
Grigorievawhen Cubic offers to remove the mixer, then there will be NO second batch. A screw rotating without a stirrer will NOT mix. But the rise and baking will take place according to the program without your intervention and unnecessary shutdowns
Grigorieva
Quote: lana7386

Let me say a few words too
Grigorievawhen Cubic offers to remove the mixer, then there will be NO second batch. A screw rotating without a stirrer will NOT mix. But the rise and baking will take place according to the program without your intervention and unnecessary shutdowns
I understood and, of course. I tried it, but I didn't like it. It's harder to pull out bread. I bake rye every day and the best option ever. what was suggested here was for me to start with the PIZZA regimen. Although I am a "young baker", I have been on the site recently, but I have been baking bread for more than a dozen years, and in a bread machine for almost two years, I read all the proposals here thoroughly. I didn't like it without a spatula. Sorry, but as anyone.
Lana
Quote: Grigorieva


I understood and, of course. I tried it, but I didn't like it. It's harder to pull out bread. I bake rye every day and the best option ever. what was suggested here was for me to start with the PIZZA regimen. Although I am a "young baker", I have been on the site recently, but I have been baking bread for more than a dozen years, and in a bread machine for almost two years, I read all the proposals here thoroughly. I didn't like it without a spatula. Sorry, but as anyone.
I understood your choice. I bake rye, too, not according to this and not according to your scheme, but as it is convenient for me. I answered you, judging by your answer only.
Grigorieva
Lana, I understand you. I just answered inaccurately, hurried, did not think.
Lana
Your experience is very important to me. Please tell me if there is a lot of liquid in the recipe, as you think? After all, there are no enhancers in it. How did it turn out?
Grigorieva
I bake rye bread for my husband, he has sugar, not a lot of liquid, for 225 + 325 grams of flour - 330 ml plus 80 for malt. When I am not baking on the rye mode, I can overlook and the "roof" of the bread will collapse a little. In general, the best thing that I like is kefir with dark raisins. I also added the recipe. But there it is imperative to keep an eye on the bun, the kefir is different in density. Check out the photo above.
Lana
Quote: Grigorieva

I bake rye bread for my husband, he has sugar, not a lot of liquid, for 225 + 325 grams of flour - 330 ml plus 80 for malt. When I am not baking on the rye mode, I can overlook and the "roof" of the bread will collapse a little. In general, the best thing that I like is kefir with dark raisins. I also added the recipe. But there it is imperative to keep an eye on the bun, the kefir is different in density. Check out the photo above.

Thanks for the answer . I almost always follow the kolobok. A link, please, to your quinte with raisins I love black bread with dried fruits
Grigorieva
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27578.msg177237
Lana, for you. Brewed bread with kefir. The recipe and photo are here on page 2. Thank you.
Lana
Quote: Grigorieva

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27578.msg177237
Lana, for you. Brewed bread with kefir. The recipe and photo are here on page 2. Thank you.
Thank you very much. I'm very sorry, but basically I don't use panifarin, if I wrote this word correctly, or gluten (it's easier here). I will use your recipe with other improvers, for example, sourdough.
Grigorieva
Quote: lana7386

Thank you very much. I'm very sorry, but basically I don't use panifarin, if I wrote this word correctly, or gluten (it's easier here). I will use your recipe with other improvers, for example, sourdough.

Lana. I brought a jar. When I was in Moscow, now I generally bake without additives, but with malt.
Lana
Quote: Grigorieva

Lana. I brought a jar. When I was in Moscow, now I generally bake without additives, but with malt.
It seems to me that this is my personal opinion, even if it is better with an ugly roof, but tasty and healthy bread. The naturalness of panifarin is beyond doubt, but an excess of gluten leads some people to illness.
Grigorieva
You're right, we have good flour in our town. I take bleached wheat, plover and premium wheat with bran. The latter is generally super, even more so. that in the instructions for Panasonic 255 there is a recipe for it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23930.msg164925
Olga from Voronezh
I met this recipe on another forum. Baked yesterday. Panifarin did not use. I put dry kvass 3 tbsp. l. (it contains fermented rye malt, rusk crumbs from a mixture of rye and wheat flour) and 1 tbsp. l. coffee instant drink "Morning". "Morning" contains barley, rye, chicory and rose hips. In general, that she had. I recalculated it to my HP (maximum 700gr). The program was chosen "rye bread, dark crust". Time 3 hours 30 minutes. Since I took out the spatula and spent more time than planned (the dough sticks to my hands a lot, I had to wet my hands with hot water), putting the dough in the HP, I turned on the program again - after all, everything had cooled down, it was cold at home.

New brewed rye bread (bread maker)

The result is such a small baby loaf, but the weight is more than 650g, the taste is similar to "Borodinsky".

New brewed rye bread (bread maker)

I took out the dough mixer after the second kneading,

New brewed rye bread (bread maker)

because all the pieces are neat (2 are missing on the plate - we went for a taste test)

New brewed rye bread (bread maker)

When cutting, it does not crumble, does not stick to the knife.
Delicious bread! I will definitely bake some more.
Crochet
Almost from the moment I bought the first HP, I bake this bread (if my memory serves me, I found the recipe in the instructions for HP Panasonic on our website). Bread according to this recipe is always obtained, a win-win! And the roof of the bread always turns out beautiful, with a dome ... and even the home ones like it !!!
The ideal option for rye-wheat bread for those who suffer from lack of panifarin, agram and others like them ...

P.S. Suddenly someone will come in handy ...In KhP Moulinex & Co I bake this bread on program no. 10 ("Whole-grain bread"), immediately after the end of the kneading I remove the stirrers and let it stand for itself, and then it is baked.
NIZA
I also have this bread in my favorites, I still crush a teaspoon of caraway seeds, coriander, I can sprinkle raisins, then in general - (y) song, if there is gluten at home, I also add a little (1 tsp)
New brewed rye bread (bread maker)
Crochet
Ol, you have a notable bread !!! Aha, with dried fruits my it too! And I also sprinkle half of the water with kefir. Well, with liquid you can be smart about anything ...
I also baked it with mine yesterday, under New brewed rye bread (bread maker)
NIZA
CrumblyfiWhy promptness, I still haven't even found a recipe, although I look here regularly, and she has already prepared it, I suppose the family has already managed to sentence half of them
Crochet
Quote: NIZA

I suppose the family has already managed to sentence half
Yeah, and more than half ...

Quote: NIZA

And for the "greasy" places thank you, there will be something to do on the weekend
Olenka, try it on occasion, my well sooo liked the taste, and with custard bread !!!

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