Moulinex. German bread Linz

Category: Yeast bread
Moulinex. German bread Linz

Ingredients

Peeled rye flour 300 g
Wheat flour, premium 300 g
Water
+ 2 eggs
380 ml
Salt 2 tsp
Olive oil 2 tbsp. l.
Dry yeast 2 3/4 tsp
Honey 2 tbsp. l.

Cooking method

  • Per loaf 900 g
  • Break 2 eggs into a measuring cup, add water and pour into the bucket of a bread machine to the rest of the ingredients. Put on the Rye Bread program. For owners of cotton "Panasonic" supply a spatula for kneading rye bread.
  • 🔗

Note

Source here: https://Mcooker-enn.tomathouse.com/fo...viewtopic.php?f=23&t=2866
Recipe author Yana... Many thanks to the author for the recipe!
The family is happy! Delicious bread!

Swetab
Crochet hello, I really want to try the recipe, only there is no rye program that can be replaced. Thank you.
Crochet
Swetab
I also do not have the "Rye bread" program, but nevertheless, I bake rye bread regularly. First, I put on the "Yeast dough" program (1 hour 25 minutes, of which 25 minutes is kneading and 1 hour is proofing)), at the end of the program I leave the bread for another 20-30 minutes on the proofing, and only then the Baking mode 1 hour-1 hour 10 minutes depending on the size of the loaf.
Swetab
Thank you for your attention, I'll go bake, unsubscribe.
Swetab
Here's the result. Visually, everything is nra, the taste is cooling.
Moulinex. German bread LinzMoulinex. German bread Linz
Crochet
Swetab
Wow, what a handsome man! I hope that the taste will not disappoint either!
valushka
Crochet, thanks for the recipe!) delicious bread turned out!) did everything according to the recipe, did not change anything
though the roof is flat ... probably I should have added a little more flour ...
Crochet
valushka
To your health! I am very pleased that the recipe came in handy / liked it ... And I myself Linzthe roof was slightly crumpled when shaking out of the bucket ... well, it's okay, the main thing is that the state of the "roof" does not affect the taste ...
valushka
Quote: Krosh


... well, it's okay, the main thing is that the state of the "roof" does not affect the taste ...
here it is) I thought so too)
Pudo
but I didn't get up at all
Crochet
Quote: Pudoff

but I didn't get up at all
Pudoff
What are you? An interesting movie ... are you sure about your yeast? I’m just baking this bread, it has risen above the bucket during proofing, but it’s not small for me ... I have baked it many times already, always an excellent result!

P.S.And you did not forget to put the yeast? Anything you know happens ...
Crochet
Quote: Krosh

I’m just baking this bread, it has risen above the bucket during proofing, but it’s not small for me ...

Brought to show yesterday's result:

Moulinex. German bread Linz

The result pleases from time to time! I put less yeast in yesterday's yeast, it rose just as well!
Antonovka
I have it, too, always lush turns out :)))))))))
natushka
Krosh, thank you for the recipe! Yesterday I baked it, I didn't change anything in the recipe - it rose above the edge of the bucket, the dome is convex, even, beautiful; the roastiness is uniform - as in your photo. I liked the taste very much - with a thin crispy, but not hard crust
Crochet
natushka
Good health! I am very glad that you liked the bread! Thanks for trying and appreciating!
Laksana
why did it come out so too fried Moulinex. German bread Linz and everyone has such a beautiful (((((((I made on rye bread ... really half the norm ... so yes? I'll cut it tomorrow.

Moulinex. German bread Linz and this is a cut ..... I liked it inside. I will try in full
Laksana
I threw out a lot of flour in full and the buckets into the stove, after kneading, I had to pull out the bucket and wipe everything inside. Hopefully it won't affect the bread. The gingerbread man was somehow tight and unlike the previous half. I added about 10 ml of water, otherwise I could hardly understand anything (
natushka
Laksana, and you weigh flour and on what scales - if mechanical, then they lie strongly.According to this recipe, I always have wonderful bread, I don't even look for a bun. And so that the flour does not dust from the bucket to hp, I put a napkin around the perimeter between the bucket and hp, and when it is kneaded I clean it (but sometimes the flour only gets dusty, but is not thrown away). Good luck with your baking.
SilviaBum
-
natushka
not rubber at all, more rich or something, tasty. (Sorry, interfered, answered for Kroshu)
Laksana
natushka , everything is clear on electronic kitchens. It's just that the bun was not smeared and without a puddle ...
SilviaBum
-
Laksana
The crumb is not the same as that of the author, a little free-flowing, but soft and tasty. Probably cut it early. Or because of the water?
Moulinex. German bread Linz
The taste is pleasant and the smell is awesome, but for my taste I have a lot of sweetness in it. I will decrease
Ferry
And here's mine:
Moulinex. German bread Linz
Kneading on "pizza", 1 hour proofing and 60 min. baking. Next time you need to distance a little longer - the roof cracked.
Yes, 15 grams of fresh yeast.

Many thanks to the author! I haven't baked with rye flour for a long time, I missed it.
Tatiasha
Crochet Thank you very much for the recipe, I baked the bread in a double form for 1/2 of the ingredients, it turned out to be a toy bread, I don't know the taste yet, it is cooling down ... Your baking technology without the presence of a mode for rye in the HP is just super. Thanks again!! In the second bucket, French was baked and this technology had a beneficial effect on it !! I will continue to use it !!
Moulinex. German bread Linz
Crochet
Tatiasha
Good health Moulinex. German bread Linz! I am very glad that the recipe was useful to you! If it does not bother you, please unsubscribe then how do you taste this bread?
Tatiasha
CrochetIt won't make it difficult, I'll write tomorrow, now it's late at 23:30.

TASTY!! I sit, gobble up, dry food, after dinner, at dinner I forgot about him.

Krosh, do you have a proven Borodinsky recipe ??
Zvezda askony
I baked it yesterday.
The roof is cracked. And a little bit of flour dusty sides.
The bottom is very tanned
100 grams of rye - replaced with a mixture of Borodinsky from poods (well, you have to put it somewhere!)
Yeast is 3/4 of a pound too.
Quite a decent bread.
Under the herring is very wonderful !!!!!!!!!
Good for sandwiches.
It cuts well, does not crumble.
Thanks for the recipe!
pljshik
: hi: Good morning bakers! Yesterday I baked bread according to this recipe, but with other ingredients, instead of rye flour, I took buckwheat and added a fitness mix. And even made with fresh yeast (15 g). The dough opened the lid in the HP and told me - "Hello", it came up just fine. The bread is delicious, just great for morning sandwiches. Thank you crumb.
Crochet
Quote: Tatiasha

Krosh, do you have a proven Borodinsky recipe ??
Tatiasha
Most often I bake BORODINSKY FOR LAZY and BORODINSKY BREAD "THE MOST", in my family, these two recipes have taken root for a long time and for a long time!

Zvezda askony
pljshik

Girls, good health, my dear Moulinex. German bread Linz! I am very glad that you liked the bread Moulinex. German bread Linz!
Thank you so much for your feedback and for evaluating the recipe!
Tatiasha
Krosh, thanks I'll bookmark the 2nd recipe, there are no ingredients for the 1st one.
Teen_tinka
The bread is very good. I almost never bake for 600g, but we love this one for those very 600. Sometimes I bake on "rye", sometimes on 2-time "dumplings" followed by proofing at 1.30-1.50, as it pleases. And yesterday, he generally propped up the dispenser .... probably the "full moon" raised him ...
I like the recipe !!! Krosh, thank you so much !!!
Zvezda askony
I completely forgot to clarify!
Baking on the "RYE" mode
Everything was baked perfectly.
We ate it in two days. Slowly, imperceptibly.
This morning there was a tiny crust. And then in the evening she left just in case, you never know what.
Finally, the "Rye" mode came in handy !!!!!
So the mode is necessary.
And by the way!!!!!
With the same 50/50 wheat and rye flour, it is perfectly baked, the crust is soft, the crumb is soft.
Unlike a dense loaf of "Borodinsky from Pudov"
And the roof is beautiful!
Thanks to this recipe, another step has been taken on the way to pure rye !!!!!
And the Pudov firm has a sense to pay attention to this recipe when calculating Borodino bread.
Practice has shown that it is possible even with such a ratio of flour to get a beautiful bread with a good dome and elastic crumb!
Crochet
Quote: Tatiasha

Krosh, thanks I'll bookmark the 2nd recipe, there are no ingredients for the 1st.
Tatiasha
If you are missing the following ingredients:agram, extra-r, panifarin, then I dare to assure you that even without these breads you get an excellent, honest word, I baked it myself several times! If there is no malt, then you can take dry kvass, or, well, kvass wort concentrate. And in the absence of agram, for sourness, just add apple cider vinegar or lemon juice (even citric acid dissolved in a small amount of liquid is suitable).
I got drunk ... no, for a start, just ask,Tatiasha, and what ingredients do you lack? But no ... give me advice first, and only then ask ...

Teen_tinka
And did you like it? Howl and weird! It is very pleasant to read / listen to such reviews ... Thank you very much for baking and trying this bread!
Zvezda askony
Quote: Krosh

Tatiasha
If you are missing the following ingredients:agram, extra-r, panifarin, then I dare to assure you that even without these breads you get an excellent, honest word, I baked it myself several times!
I confirm!
Without agram, extra P and panifarin, it turns out great !!!!!
I didn’t put the first one, the rest simply didn’t.
Tatiasha
Krosh, these two ingredients are not. Vinegar and malt. from. b .. is. Thanks for the clarifications. And about the technology of kneading and baking, do not tell, for sure, bake with your secrets? !!
Teen_tinka
Girls, did anyone count and bake a recipe for 400g of flour?
I put it early yesterday morning .... for 3 hours the bread did not rise practically ... I took 200 g of flour each, 1.8 hours. l yeast, liquid (egg and beer 250), 1.5 tablespoons of sugar, butter and 1.5 tsp. l salt) ..... maybe I counted something wrong?
Crochet
Teen_tinka
The recount is correct, there is something else here ... just what? Yeast couldn't fail, no?
Crochet
Quote: Marusya29

And not a lot of yeast for 200 grams of flour?
Marusya29
Why 200? In the same place we are talking about 400 gr. flour:

Quote: Tinka_tinka

took 200g each flour

That is 200 gr. wheat flour + 200 gr. rye flour-total 400 gr.
Teen_tinka
Krosh, yeast is normal .... just from the oven "bagels for 6 kopecks" got it - handsome ... maybe it was necessary to warm up the egg a little, and not throw it directly from the refrigerator into the batch .... all the same, the program "dumplings" all starts to mix.
Marusya29, I wrote flour "200g", not just 200g.
Crochet
Quote: Marusya29

My carelessness is caused simultaneous reading of the forum and flirting with a man.
Marusya29
Oh, well, this is sacred !!! This (I mean inattention) is forgivable!
Teen_tinka
Krosh, put another small one to knead .... at the end of the kneading, the bun blurred ... ... what to do? Continue the pure experiment or still a little flour and knead for 5 minutes? This time, all the ingredients are lukewarm ..
Teen_tinka
Report: figured out what's the matter ...
I added a spoonful of wheat flour to a small portion, kneaded for 2 minutes, left for 2.5 hours - it rose not very high, but just in two. Cooked well.
She found her mistake herself ... a muddlehead ... for 600 g of flour you can knead twice on dumplings, but for 400 - only once dumplings, then the bun was just normal ...
I experimented, found a convenient "small" proportion for myself, now I will alternate: small bread, big bread ... almost like catching a fish, big and small ...
dandika

hello i'm new here
I have a clatronik bread maker and there is no hw function there. bread loaves for some reason burnt and did not rise well
help pliz
the same
I just finished the bread, I tried rye for the first time, although I don't have the function of rye bread, but according to the advice of the forum users, everything turned out perfectly. Thanks for the recipe
xpyct
Good day.
I made white bread, everything worked out (although the dough was very good). This recipe didn’t work out (it didn’t rise as it should, the form is usual). I have HP moulinex 6002, there is no rye bread baking, the instructions say that wheat-rye should be cooked for the "French bread" function, but I cooked for the "simple bread" function, perhaps because of this? (there is a difference in kneading dough in a simple 2:17 in French 2:24) ...

And another question, is the filling of this recipe the same as all the others? (that is, first liquid and then flour?)
SeredaG
I put this bread on, it rises well, there are still 25 minutes left before baking. Changes in the recipe: I replaced the water with yogurt from homemade milk, live Lviv yeast 20g (I don’t know, maybe there will be a lot), there was no olive oil - I added the usual refined sunflower, sea salt iodized with kelp - (this is for health - my daughter has thyroid problems , switched to sea iodized) and added 1 teaspoon of Khmeli-suneli seasoning for a spicy smell. Bake then add a photo of bread.
xpyct
Did. The bread turned out, but the shape was not equal (low on the one hand). I came to the conclusion that the ingredients need to be increased by about 25%, since my HP bucket is large. It tastes good.

Behold
Moulinex. German bread Linz

Moulinex. German bread Linz
Crochet
Quote: xpyct

the instructions say that wheat-rye should be cooked for the "French bread" function, but I cooked for the "simple bread" function, perhaps because of this? (there difference in kneading dough in simple 2:17 in French 2:24) ...
xpyct
The difference is not at all in the batch. In the "French bread" mode, the first proofing takes longer than in the "Simple bread" mode. I do not understand at all a proofing lasting 30 minutes, in my opinion this is very little, in such a short period of time the dough simply does not have time to rise / distance.

Quote: xpyct

And another question, is the filling of this recipe the same as all the others? (that is, first liquid and then flour?)
Yes, exactly flour into liquid.

Quote: xpyct

I came to the conclusion that the ingredients need to be increased by about 25%, since my HP bucket is large.
xpyct
So we have the same buckets with you, the height of my bread suits me perfectly. And on what yeast did you bake bread? Maybe I just have stronger yeast ...

Quote: SeredaG

live yeast Lviv 20g (I don't know, maybe there will be a lot
SeredaG
I put 15 grams. True, my yeast is reactive.

Quote: SeredaG

Bake then add a photo of bread.
We wait !
xpyct
Moulinex. German bread Linz
Moulinex. German bread Linz

My yeast, what I found in Vitebsk. There is also "dried baking yeast" of the Oshmyany Yeast Plant on the shelf. - haven't used these yet

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