Wheat-rye 50:50 without sourdough and malt (bread maker)

Wheat-rye 50:50 without sourdough and malt (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	250 g
Rye flour	250 g
Water	150 ml
Salt	1.5 tsp.
Sugar	1 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	1.5 tsp.
Kefir (thick) 3.2%	200 ml

Cooking method

• Rye program, dark crust

Note

Good afternoon, bakers.
I suggest trying to bake rye bread on kefir, but without sourdough and malt.
The recipe was taken from the internet. Bon Appetit!

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Good afternoon, bakers.
I suggest trying to bake rye bread on kefir, but without sourdough and malt.
[/ quo

Good day. I can't believe this bread is made without leaven and yeast?

[Marina Panasonic 257]

Marina Panasonic 257 , welcome to the forum! The bread is baked without sourdough and malt, and 1.5 hours of yeast. l. in the recipe.

And something in my Panasonic program "Rye" can not choose the color of the crust.

[Vafelka]

Vafelka Hello. Tell me if I have a Panasonic 2500, analog 256, can I bake according to your recipe? There is no "rye" mode, is it possible to do it on another program?
Thank you.

And something in my Panasonic program "Rye" can not choose the color of the crust.

In the mode, the rye crust is not selected, it is already all black

and what taste?
I've been looking for a recipe for a long time, without malts and starters.

[AlexeiK]

and what taste?
I've been looking for a recipe for a long time, without malts and starters.

AlexeiK
And the taste is for an amateur

Well, I'll put the question differently :)
and what components are involved in this taste? what prevails and what aftertaste forms?

[AlexeiK]

Well, I'll put the question differently :)
and what components are involved in this taste? what prevails and what kind of aftertaste forms?

AlexeiK
I do not know what the author of this recipe will answer you, but for me the taste of rye bread is a sweetish nourishing bread spirit, which is impossible without malt (natural fermented rye!). The taste of sourdough bread (I use French modern 100% grown by my own hands), in my opinion, cannot even be compared with yeast bread.
This is my personal opinion and taste. Therefore, I cannot answer your question otherwise.

Well, I'll put the question differently :)
and what components are involved in this taste? what prevails and what kind of aftertaste forms?

well, the ingredients are listed in the recipe.

only one sharp note will not be here. buckwheat or barley flour gives this taste. and a mixture of wheat and rye gives the most common mild, smooth bread taste and smell.

buckwheat or barley flour gives this taste

I agree about buckwheat that it brings in a strong aroma (I can't stand the taste or smell of buckwheat since childhood, sorry), but I wouldn't say about barley ... But this is my personal perception.
Bread should smell like bread, not porridge

well, the ingredients are listed in the recipe.

Understand my answer! I answered tactfully about the aroma of the bread for this recipe.
I agree with your description of the taste and aroma of the bread baked according to this recipe - no ... I even somehow "stuffy" from this mixture of flour. But it tastes like they say ...

It is quite possible that you feel stifling from this torment. Well, our family is not satisfied with sourdough bread. And this bread is one of the most beloved in OUR family. We are not gourmets, so I can't answer what the aftertaste is.Recently, sometimes we add sunflower seeds, pumpkin, raisins and a little ground coriander. You can do without some of the components. Therefore, really - the taste and color ...
I just shared a recipe that always comes out with a bang. And the bread is not sticky, but porous and moderately moist.

Yesterday I baked bread according to this recipe. satisfied with the result

I am still a young baker and therefore have not yet matured to doughs, ferments, whey and brewing malts (especially since I did not notice anything suitable in stores). And here is such a simple recipe. Kefir took a good 4%, but I replaced the water with a meniralka, since somewhere on the forum I read that it tastes better. There is no "rye" mode on my bread maker (Philips HD9020), I used the "whole grain bread (3)" mode, the bread machine first kneads the dough for a very long time in a very slow mode and heats the dough to 25-35 degrees during kneading. (read the instructions) The gingerbread man eventually came out pretty.
In consistency, the bread is quite dense, like black bread, but at the same time it is not viscous and not very sour.
It reminded me very much of the store bread in the village. (Lipetsk region)
I will continue to practice this recipe.

It reminded me very much of the store bread in the village. (Lipetsk region)

Oh, what an interesting recommendation. I was very fond of round black bread that was sold in the village of my aunt (also Lipetsk region). I will definitely try to bake

Valentine_N, to your health! I am very glad that you liked it. Only for some reason the roof collapsed a little. If I am not mistaken, the whole grain bread program is very long. Try it next time on plain white. Rye mode is only 3.5 hours.

Try it next time on plain white. Rye mode is only 3.5 hours.

Thanks for the advice, but my usual mode is 4-00 at least at 1kg.

HELLO decided to try your recipe. because it is difficult for me to get malt and other ingredients like agar, etc. the truth was there was no kefir. but there was sour cream which I mixed with water and made 200ml and also added ground prunes. the smell goes miraculous. an hour left. the bread has risen high I will write off the taste a little later

bread that you need. very reminiscent of Riga. certainly lacks sourness like Borodinsky. but I liked it. simple and tasteful! prunes add their own interesting touch and of course the color! in the next. once I put a little more salt. Even it was not salty to me. the roof fell sorry. but I sin on my own torment. there have already been precedents. pictures from the phone are not very good
holes from the shoulder blades remained

[orhidea]

orhidea, salt plays an important role in the dough, and it should be added to the dough no more than 2% of the flour weight!

The roof falls mainly in two cases:
- a lot of liquid
- a lot of yeast

Keep track of the flour / liquid balance, kolobok. Flour is to blame for this situation if flour moisture is high, autumn and damp weather.

like everything was watching. but I feel bad rye flour
I didn't understand rum, so can I add salt or not?
and what should be a bun? mine is so tight. was a bit ragged. rose very well. baking started and the roof fell immediately

like everything was watching. but I feel bad rye flour
I didn't understand rum, so can I add salt or not?
and what should be a bun? mine is so tight. was a bit ragged. rose very well. baking started and the roof fell immediately

Read HERE about "The main components of bread dough and their effect on the dough" including about the effect of salt on the dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0

And see how to make a wheat-rye bun "A bun from wheat-rye flour. Master class" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Thank you

[Admin]

Admin, thank you for your help in answering. I just don't visit the forum very often.

orhidea, the kolobok really turns out to be classic, as in the above master class. I bake this bread regularly and the roof never collapsed. Maybe try to bake imeeno on kefir? Sometimes I add coriander, caraway seeds, sunflower seeds, pumpkin and raisins for taste.
I hope you succeed

[Vafelka]

Vafelka, the bread is very, very wonderful! Thank you very much for the recipe!
Apparently, he will settle in our family oh how long Did everything according to the recipe, only the husband of 3.2% did not find kefir, they made it from 2.5%. It turned out great, even the roof was not flat, but rose into a beautiful neat bump. The bread was quite tall (the tallest of my rye), the roof did not break, it was perfectly smooth, like on the main bread according to the Panasonic recipe. My check out the taste - pleasant and soft, with the finest notes of sourness. We just love this. Naturally, it didn't work out to take a picture - they dared bread in one sitting.
She baked (as Vafelka pointed out) on the rye setting, a spatula for rye dough too.

Now I want to try to bake bread according to this recipe. I have never done it with rye flour, only with wheat flour, this will be my 4th bread. I understand that you can't choose the size and color of the crust in the program "Rye" ??? Therefore, the recipe can not be counted ?! The main thing is to put a spatula for rye ?! I want to try it on fermented baked milk, kefir is not at hand. Will it be possible to dilute fermented baked milk with water up to 200 ml, if it is not enough? or is milk better?

Try it, don't be afraid to experiment!

Rye flour does not particularly like milk, it needs acid, so it is better to dilute kefir with water

That's interesting. I recalculated the recipe for 400g. It turned out like this:
Yeast - 1.2 h / l
Wheat - 200g.
Rye - 200g.
Salt - 1.2 h / l
Sugar - 0.8 tbsp / l
Oil - 1.6 st / l
Thick kefir - 160 ml.
So from this amount of liquid, not just for a bun, it was enough to moisten the flour a little (like, raw sand rustled in a bucket). I added it straight from the package, so I don't know how much, but a lot.

Actually, the question to those who baked according to the original recipe - are liquids normal? Or have I counted something wrong?

We go here and compare with the table Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

It turns out that 400 grams of flour requires approximately 280 ml. water, and if you take into account 50% of rye flour, then you will have to add a little water - we look at the flour / liquid balance after kneading the dough of the desired consistency

It turns out that 400 grams of flour requires approximately 280 ml. water, and if you take into account 50% of rye flour, then you will have to add a little water - we look at the flour / liquid balance after kneading the dough, you need a consistency

Duc, and I'm about the same ...
How did the author and subsequent ones get bread with a 500/200 ratio (flour / liquid)?

Ah-ah ... I beg your pardon! I looked at the presence of WATER in the recipe

Everything is fine, it worked!

🔗

Everyone, Happy New Year !!! 🔗

I bake rye bread for the first time. I will take it out soon. Baked according to the recipes of this site. Everything works out. So great to get support and advice. And in the airfryer the muffins are not very good yet. The bread maker bakes cool.

I'm trying your recipe for a bun, it turned out wonderful, I will wait further what happens, I changed something in the recipe

I'm trying your recipe for a kolobok turned out wonderful I will wait further what happens

We are also waiting for the whole world, let everything work out!

Tatiana, my plover program is not at all to hell with having to bake in hand tin for 1, because it mixes in the process of proofing what to do

Well, the crust has undermined the water is not enough or what? True, the battle is going to who will get the crust

on 1 it is impossible because he mixes in the process of proofing what to do

To avoid unnecessary mixing, remove the spatula.

Here's what happened

and another middle

For a start, it turned out well. But the crumb is probably a little dry?

The roof tore from stress - next time, track the flour / liquid balance, add a drop of water, the bread will become softer.

Well, it's already for your taste

Thanks a lot for the recipe. I am a beginner baker, so the easier it is, the better. And my bread turned out to be successful the first time. Thanks a lot, once again. I will definitely repeat

[tania21]

tania21, bake to your health!

Admin, thanks. I will definitely. I also want to find a good cake recipe for the Orion 27G bread maker.

Admin, thanks. I will definitely. I also want to find a good cake recipe for the Orion 27G bread maker.

For cupcakes in the x / oven, we go here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0, bake for health

Thank you

It is imperative to try. And who will tell you which mode in delonghi should you bake?
And you can weigh the flour or you can use a measuring glass from the kit, but according to the recipes from delonghi, the measure differs from the scales.

It is imperative to try. And who will tell you which mode in delonghi should you bake?
And you can weigh the flour or you can use a measuring glass from the kit, but according to the recipes from delonghi, the measure differs from the scales.

Flour must first be either weighed or measured with a measuring cup (any, with any gradation of marks, just to fit the volume) and then sift The number of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

We take the recipe of the author of the recipe as a basis, and then we adapt it to our model of x / stove.

All the tips can be found on the links of the topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

This is not the first time I have baked this recipe. The bread is tasty, but not tall and crumbles, the roof is small and slightly cracked. I bake in the "normal" mode for 750g. I will expose the photo in 3-4 hours. I just put the batch.

Hello! I'm a newbie. Please tell me how to adapt this recipe to your bread maker. I have a Panasonic SD-ZB2502. Thank you in advance.

Hello! I'm a newbie. Please tell me how to adapt this recipe to your bread maker. I have a Panasonic SD-ZB2502. Thank you in advance.

Bookmark the ingredients as it is written in the instructions for the oven, you can bake in the main mode. Track the balance of flour / liquid, bun and bake bread