Wheat-rye bread "For those who want, but are afraid" (oven)

Wheat-rye bread "For those who want, but are afraid" (oven)

Category: Yeast bread

Ingredients
Rye flour	150 g
Wheat flour	380 g
Beer dark	100 ml
Curd serum	220 ml
Salt	1.5 tsp.
Sugar	1 tbsp. l. (replacement for 2 tsp honey)
Sunflower oil	3 tbsp. l.
Yeast	1.5 tsp.
Kvass dry	2 tbsp. l.
Instant chicory powder	1 tbsp. l.
Bread Spice Mix	1 tbsp. l.

Cooking method

• We put all the products in a bucket of a bread machine and put them in the "Dough" mode with a time of 1.40 and bring this process to the end.
• Wheat-rye bread with a flour ratio of 70 - 30% is therefore well kneaded and served on the "Dough" program.
• Look at the bun, it's soft and sticky, the dough sticks to your fingers.
• In this photo, the bun looks different: smooth, oiled and the dough does not stick to the fingers, it is very soft inside.
• When laying out the dough on the table after proofing in a bread maker, sprinkle the dough with flour and cut into a "loaf". At the same time, the dough is well formed, "squeaks" under the hands, but does not hold its shape if you take it in your hands.
• We will melt the dough piece in a mold, on baking paper, so that later it will be convenient to transfer it to the oven for baking. Any convenient form is suitable for this - a plastic basket, a wicker, I have a bamboo long form.
• You can immediately spread the dough piece for molding into glass or metal molds, while lightly greasing them with oil and sprinkling with flour.
• My bread will turn out in the form of a loaf. Any utensil is needed to give height to the dough piece, otherwise the bread will simply spread in breadth when baking.
• Pay attention to the structure of the dough, you can see small volcanoes inside the dough.
• Proofing is over, the dough piece has increased in volume and retained its shape.
• Now take the baking paper by the "ears", and carefully transfer the blank together with the paper to a baking sheet. This is how the bread will be baked on paper in the oven.
• We put the baking sheet in the oven, turn on the temperature 180 * C and wait for the oven to heat up. While the oven heats up to 50-60 * C, the dough piece will increase in volume, as much as the dough components allow - flour, yeast, the kneading itself. After 50-60 * C, the bread will no longer rise.
• I check the readiness of the bread with a temperature probe. After baking in the oven for 25 minutes, I reduce the temperature to 165-160 * C and bring it to readiness.
• Lubricate the finished bread with a little sunflower oil on top. The crust will immediately become much softer.
• The crumb structure speaks for itself, no comments required.
• In this way, you can gradually move from baking bread only in a bread maker to baking bread in the oven. And continue to knead the dough in the bread maker in the "Dough" mode.
• Further, you can complicate the set of products in the bread recipe, for example, add a little more rye flour; add a little sourdough, etc.
• But keep in mind that in this way you can only make bread with a lower content of rye flour in relation to wheat. If bread is made with a high content of rye flour, then this principle may not work, since double proofing of the dough is not suitable for rye bread.
• But, this is already further ...
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Note

This is not a new bread recipe, but rather a small master class on the transition of baking bread from a bread machine to the oven. Sometimes you can hear complaints on the forum that “I’m not yet ready to bake bread in the oven”, and there is a fear - how can it suddenly take and break away from your own bread maker, when it is so convenient to bake bread in it - and an oven is what something unknown hitherto.

In this master class, I will show you how to combine a bread maker with an oven, and do it calmly and without problems.

As a basis, I will take the recipe for wheat-rye bread "Darnitsky" from Admin, which I baked in a bread maker, and which can be seen here:

Darnitsky bread from fugaska (Wheat-rye "Darnitsky" bread from Admin (page 11, Answer 159).
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.150


This means it will be possible to compare two options for baking bread, one set of products, but different baking methods.
Wish you luck!

In my oven, baked goods are always drier than in a bread machine. Maybe I overexpose her more than necessary? So I'm afraid to bake there. What time and temperature should be maintained when baking in the oven? My stove is old and I have a problem with determining the temperature in it

In my oven, baked goods are always drier than in a bread machine. Maybe I overexpose her more than necessary? So I'm afraid to bake there. What time and temperature should be maintained when baking in the oven? My stove is old and I have a problem with determining the temperature in it

First, it is better to use a temperature probe, T * C readiness 95-97 * C, baking is guaranteed.
The bread is well baked. Take as a basis the moisture content of the crumb from the store bread, it is moderately moist, so it should be when baking.
Second, you can determine the readiness of the bread in the oven by the state of the wooden knitting needle in the bread, it should be dry and the sound of the crust of the finished bread, there will be a clear dull sound if you knock on the top of the bread.
The oven temperature can be different, everyone chooses their own way of baking bread.
I always bake at T * C 180 *, after 25 minutes when the crust becomes ruddy and red, I reduce to 160-165 * C and bring it to readiness, the temperature probe shows readiness.

In a bread maker, it is more difficult to monitor the moisture content of the crumb, so it turns out to be wet or hard, here experience is needed to accurately track it.
This does not happen in the oven, all the same the crumb will be baked.
And the bread turned out to be "awesome" tasty, in the morning I kiss and stop myself nizyayayaya!

Admin, tomorrow I will have a kefir sourdough with rye flour ready (finally it worked !!!), and I REALLY want to check it, I reread all your recipes several times, but I DIDN'T FIND a recipe with a kefir sourdough FOR BAKERY. And my oven bakes badly.
Can't you try to put liquid sourdough on pancakes instead of whey in this recipe? How much would you recommend?
Thank you.

Can't you try to put liquid sourdough on pancakes instead of whey in this recipe? How much would you recommend?
Thank you.

Try starting with 100-120 ml of starter culture.

Why, I answer.
First, decide on the taste of sourdough bread, whether you like it or not, and how sourdough is felt in the bread. When plentiful, bread can taste sour.

Baking in the oven is very easy, but at the same time, the process of proofing and baking is different from a bread machine. Dough when proving in a bowl, basket, mold has more freedom and space, and you yourself regulate the time.
The bread maker has a strict time and place framework, the dough has nowhere to run away if the leaven suddenly starts playing above the roof.

Therefore, start with so much leaven, if love develops, everything will be pleasant - then you will make changes to the recipe.
This is normal. After all, I, too, constantly look, sniff at my bread, and constantly make any changes, and tastes change gradually.

Good luck! Let me know what you get

Admin, thanks for the quick response. Since you are the biggest authority on sourdough culture, I will.
My experiments with wheat sourdoughs are limited BUT YET only two cases - baking buns in the oven (the dough was with cottage cheese and 60 ml of sourdough - the crumb looks beautiful and the smell is delicious, from childhood) and potato bread in a bread maker according to your recipe (with the addition of 50 ml of sourdough ).
We will continue to work with leavens.

My experiments with wheat sourdoughs are limited BUT YET only two cases - baking buns in the oven (the dough was with cottage cheese and 60 ml of sourdough - the crumb looks beautiful and the smell is delicious, from childhood) and potato bread in a bread maker according to your recipe (with the addition of 50 ml of sourdough ).
We will continue to work with leavens.

So you can see for yourself how much you liked the baked goods with 50 ml of sourdough. Compare the amount of flour in your bookmark and mine.
There is already experience to feel the taste of the leavening dough and its structure, from here and move on.

Yes, Admin, that's what I do. I compare, analyze.
I did not try the rolls (I have a fast), but I ate a piece of potato bread. With surprise I can state that without the sourdough there was a pronounced potato flavor, today I felt something different, worse. More flour was also required, and the bun turned out to be denser. However, the formation of a kolobok is influenced by so many factors that it is not always possible to say exactly why it turns out this way.
The amount of flour in the recipes is not fundamental for me - there is no electronic scale, I measure it with cups and, given my 20-year baking experience, I ALWAYS track the bun, I just can't entrust the most important part of the business to the machine. By the way, there were no measuring spoons-glasses in my stove (the stove was the last in the store), I adapted to measure everything with ordinary level spoons.

I wish you success!

If you're fasting, try brine wheat bread, which can be baked in a bread maker.

Thank you, Admin, there are 3 days left until the end of the post, I will definitely look at this bread in your gallery.

Finally, I decided to bake in the oven, don't judge strictly - it's still the first time, and my oven is not so hot. The appearance is not very good.
It turned out two small bread, it was necessary to make one big one. The smell of bread is completely different - tastier than from HP

and the cut is even nothing.



On the other hand, the small size is very convenient, you get small neat pieces.

Finally, I decided to bake in the oven, don't judge strictly - it's still the first time, and my oven is not so hot. The appearance is not very good.
It turned out two small bread, it was necessary to make one big one. The smell of bread is completely different - tastier than from HP

Congratulations on your determination and courage Now you can hardly stop

Why, very pretty bread
And the smell was appreciated!

Good luck and further!

[Admin]

Thank you, Admin

Now hardly stop

That's for sure, everything turned out to be not as scary as it was supposed to and the preparation did not take much time. Moreover, next time I will not look at the rise and baking every five minutes.

Moreover, next time I will not look at the rise and baking every five minutes.

Eat for health

If you sit by the oven, you will definitely sit - it is so interesting and bewitching.
Tip - buy a thermometer for baking, it is more convenient to keep track of baked goods and crust. In general, get used to it and everything will be very good.

Admin in your recipe is exactly 380 gr. wheat flour, and then in Wheat-rye "Darnitskiy" bread from Admin.
wheat flour - 250 grams + 2 tbsp. l.

Quite possible

If in doubt, knead the dough according to the "Flour into water" principle - there will never be a mistake.

I also decided to try to bake bread in the oven, the bars were baked - it seemed like nothing happened. I did everything right. The gingerbread man is just a sight for sore eyes. Since there is no form for baking, I decided to try baking in a microwave oven. But he stuck there and did not want to lag behind the saucepan after baking, he had to pick it out with a knife. It turned out such a miracle

But the taste is very wonderful. baked much better than in a bread maker. As this freak is eaten I'll try again. Now I'll try to just bake, without a mold

Negative experience, this is also a very good experience, there is something to work on, there would be a desire

Grease the dough mold well with vegetable oil and dust it with a little flour, then the dough will not stick to the walls.

The dough is put into the mold during the second proofing, and in half the height of the mold.
We give the distance until it doubles and put in the oven at 180-190 *

It is better to use a temperature probe to check the bread baking, the quality of the bread will be guaranteed!

I wish you success

I have LG 150 for 680-900 grams of bread
black rye, custard - half dose, 450 grams is baked, but the roof almost always falls. But if 680 grams of the declared norm by the developers are kneaded like a dough and divided into two long metal cake tins, it is baked and falls out, slightly cooled down, normal.


Inside dry, baking time 30-35 minutes in an electric oven. Pre-proofing is required.
It is not huge in height, but just under a slice of butter from a briquette, if a sandwich)
And, please, excuse me for the not very presentable "grate" for cooling the bread - I'm a beginner, actually .. I still have time. And after all, you also have to work, you have to earn money))

Today I cooked this bread. I just replaced whey with kefir and beer with water. And my chicory was liquid. The bread is delicious, very soft. It is very pleasant to work with tes : girl_love: Well, we will still work on the form. * JOKINGLY * Thank you very much Tatiana for the recipe. So, with your help, I will learn how to bake real bread. I don't want to get out of the bread machine anymore.

[Viktorii @]

Viktorii @, yes, we got a little bit of bread, but it's not a problem! It is important that you have felt the taste of oven bread, the possibility of you baking in the oven!
And advice - buy a temperature probe for baking control - the crumb quality will always be super good.

Good bread to you, success!

I planned to bake in the oven, but for every fireman I set the "basic" program if I didn't have time to put my daughter to bed on time. Well, I didn't have time
when she arrived, the bread was almost gone for baking.
it turned out like this:

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delicious, soft.
But the crumb is so lush, but I want more rubber or something)) and holes to make it bigger. Other wheat-rye are also obtained, I don’t know how to get another crumb

But the crumb is so lush, but I want more rubber or something)) and holes to make it bigger. Other wheat-rye are also obtained, I don’t know how to get another crumb

Did you cut the bread while still warm? Myakish hesitated

Larger holes will turn out only in the oven, when nothing constrains the proofing of the dough, it is in free flight, and it itself dictates what to do with it at each stage.
And in a bucket, a bread maker, according to a strictly set time program - this is very difficult to achieve.
Rye flour has no gluten, this also plays a role.
Holes can appear only in soft dough, and rubberiness is a dense dough.

Toughen the dough without adding butter or baking to achieve a rubbery finish

Did you cut the bread while still warm? Myakish hesitated

Toughen the dough without adding butter and baking to achieve a rubbery finish

cut cold, in the morning.

Next time I will try the oven + denser dough + no oil, I will write off the results

Thank you!

Next time I'll try the oven + denser dough + no oil, I'll write off the results

unsubscribe!
I liked the result, but I'm just learning, I'm glad to be criticized

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unsubscribe!
I liked the result, but I'm just learning, I'm glad to be criticized

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Bread is good, even for a student, I will not criticize

Baking in molds is convenient. The taste is similar to Darnitsky.

[Nadia]

Baking in molds is convenient. The taste is similar to Darnitsky.

Nadia, very good bread! These little bars, I love baking babies too

Great, congratulations!

Thank you for your kind words. In the process of proofing and baking, the timer went out of order, the time mode was by sight. Thank God the result is positive.

Admin, thank you so much, enormous.The experience that you share with us is priceless. BREAD, it was the bread that came out the first time. I am finally satisfied with the result. And of course you can't do without a temperature probe. Used from ham.

[Svetlana]

Svetlana, FOR HEALTH! Nice to hear about your results and victory over bread

I learn the order of actions. Failed to attach photo.

Failed to attach photo.

How to insert a photo into a message

The result is bread! It turned out to show the result. Thanks Admin!

[Admin]

Admin, Tatyana, thanks for the bread recipe! I baked such a wheat-rye bar.) Very, very tasty! The crumb is tender. Everything worked out, I think. Hurrah! Each resulting bread makes me very happy (because in the fall there were many punctures ...)

[Nastya]

Oh, something I passed by my topic Girls, FOR HEALTH!

Nastya, beautiful bars, from the oven Just a little more practice, and it will turn out very well!

[Tatyana]

A little more practice, and it will turn out very well!

Tatyana, yes, it's a pity that you won't bake every day, because they eat slowly ... (I already have so much bread in my freezer)))

And what can replace dry kvass?

Kvass kvass can be replaced with liquid kvass wort extract, or rye malt.

[Tatyana]

Tatyana, and brew malt right?

Yes, boil with boiling water, cool to 35 * C and add to the dough when kneading. Take into account both the malt and the brewing liquid for the density of the dough, the kolobok