Moulinex 600230 Wheat-rye bread

Moulinex 600230 Wheat-rye bread

Category: Yeast bread

Ingredients
Wheat flour	400 g
Rye flour	300 g
Water	500 ml
Salt	2 tsp
Dry yeast	1 tsp

Cooking method

• Mode "French bread", medium crust.
• 

Note

The recipe from the instructions for HP Moulinex-600230. With all the simplicity of the recipe, a wonderful bread is obtained! There is no butter or sugar in the recipe!

Hello! I'm a newbie . Please tell me your recipe for bread, how many grams are calculated? I can choose between 500,750 and 1000 grams. And the french loaf regime will do? And why is the weight of the bread baked almost nowhere indicated in the recipes? Thank you in advance.

[Lelosik]

Hello! I'm a newbie . Please tell me your recipe for bread, how many grams are calculated? I can choose between 500,750 and 1000 grams. And the french loaf regime will do?

Lelosik
Welcome to the forum !!!
The weight of the bread is 1 kg. "French bun" mode.

And why is the weight of the baked bread practically nowhere indicated in the recipes?

I do not quite understand your question ... Do you mean the recipes published on the forum?

To find out how much bread you need, you can calculate the weight of all the ingredients. Minus 50 grams. So get the approximate weight of the baked bread. So you will know how much weight to program when baking.

Yes, I'm talking about recipes on the forum. And thank you very much for the answers, I will try

And why is the weight of the bread baked almost nowhere indicated in the recipes? Thank you in advance.

Because all x \ n are different and not all x \ n are programmed and not tied to the weight of the finished bread during baking.

Try looking at the instructions for your x \ n, bread recipes. You will see that the weight of the bread depends on the amount of flour you put in - for example:
2 cups flour - 450 grams of bread
3 cups flour - 900 grams of prepared bread
4 cups flour - 1100 grams of bread

Thanks for the recipe! I baked it yesterday. It turned out beautiful, smooth, lush.
We were constantly buying this before the appearance of the bread machine in the store near the house. The composition is identical. True, this bread has a more rye taste and a denser structure compared to the store one. Maybe in the store the ratio of ingredients is different?
P.S. My husband and I christened this bread "On duty" for its simplicity. We will definitely bake some more.

But it is interesting - in this recipe, the amount of flour and water is the same. Usually, less water is taken than flour, and sometimes much less! And then equally - it is tempting, it promises splendor)) And the roof, it turns out, does not fall through ?! And why?

But it is interesting - in this recipe, the amount of flour and water is the same. Usually, less water is taken than flour, and sometimes much less! And then equally - it is tempting, it promises splendor)) And the roof, it turns out, does not fall through ?! And why?

Is it the same? Flour 400 + 300 = 700g Water 500ml.

AAA, exactly! It's not for nothing that they say that you can't do mathematics at t39. Hilarious - to see 400 and 300 and stubbornly believe that the total is 500. I crawl to drink antipyretics, it's definitely time)))

Well, since I crawled out into the kitchen to the first-aid kit, so I put the bread to bake according to this recipe, fortunately, it's simple. In 3 hours and a half hours I'm waiting for the result!

What can I say, the result is simply amazing. I added 2 tbsp. l. dry malt (by reducing flour by 2 tablespoons) and you got a wonderful bread! Lush, light, sourness from somewhere in the taste ... my husband said that exactly the same bread was loaded at the bakery in his distant youth. Next time I'll try to brew malt, I think it will turn out even tastier. And so - for our family, almost perfect black bread for every day. Bravo!

But my bread turned out to be sticky ... I'm not a magician, I'm just learning ...Well, with gray bread, well, you can't make friends ...

Our bread turned out to be good. She did it unchanged, exactly according to the recipe. Thanks for the recipe !!! The first rye bread and a successful one.

Good day. Thank you for the recipe, simple and straightforward. The bread turned out. Delonghi 1200s bread machine, "French" setting, "dark" crust, weight 1 kg. Best regards, young baker.

Crumb !! What kind of wheat to take ?? And is it possible to use whole grain, if so, then the program should be replaced with grain, or can we leave it in France ??

[Tatiasha]

What kind of wheat to take ??

Tatiasha
I took the highest grade.

And is it possible to use whole grain

Naturally you can.

if so, then the program should be replaced with grain or can we leave it in France ??

In my HP, there is practically no difference between these two programs, choose the one in which your proofing lasts longer.

Thank you, I will bake in the coming days. to report is a sacred thing!

[Crochet]

Crochet, thank you very much for the tip on this bread - I somehow overlooked it in a book ... baked it today - in my opinion a little damp, but very, very tasty ... and also: isn't 1 tsp not enough? yeast for such an amount of flour? .. this is me, just in case I ask ...
Many thanks again, and haven't you found something as useful in this book as well? ..

[mara_2]

mara_2 damp ?? This is very annoying, Krosh, how to cope with this problem. I'm tired of throwing away raw bread and thick bread.

[mara_2]

a little damp in my opinion

mara_2
You puzzled me ... Maybe you meant damp crumb? Or is it really damp? I baked this bread several times, I have complete order with the crumb, not any hint of moisture is observed ... I think you should try to reduce the amount of water and slightly increase the amount of yeast.

and more: is not enough 1 tsp. yeast for such an amount of flour? .. this is me, just in case I ask ...

You know, at first it also confused me, but I decided to try it according to the original recipe and everything turned out great, the bread rose perfectly. Although if you increase the amount of yeast, the bread should turn out to be more airy, I'll try it somehow.

haven't you found something equally useful in this book? ..

The book contains good recipes, what kind of bread are you interested in? Rye? Wholegrain? Knowing your preferences, it will be easier to give you advice.

[Crochet]

Crochet, I didn’t put it exactly - it’s a "damp crumb" (I apologize) - a little bit, but it didn’t spoil the bread ... about the yeast - we milk this bread, the next one is the same for 1.5 tsp. yeast, I'll see what comes out ... of all the gray breads that I baked, this one I liked the most ...
About recipes from a book - but from what they baked, what you liked the most ... after this bread, I completely trust your taste ...

Uff, girls, calmed down !! I'll try half a portion in the evening. Report for me !!
+++++++++++++++++++++++++++++++++++++++++++++++++++++

Done !! A heavy bun ..., and I was tired of adding flour, but he smeared everything, in the end she spat: what will be will be. The roof fell, which always upsets me, but not low, which gives hope for a decent crumb. I'll find out about the taste tomorrow.
Here he is, in front of Romin Italian.

Hello everyone!
Recently presented with a bread maker. Today I decided to bake wheat-rye bread. By results - I will report

Hello everyone!

Here is my first experience. The shape is not very pretty, but it rose well. The taste is good, but very dense. Maybe it was necessary to add baking powder.

I turned out the same dense (that's why I didn't take a phot), but I sinned that it was not in the Mule he was baked, it turns out, for another reason, I would find out what ...

I got the same tight ...

I will try to add baking powder next time.

[TatiashaPassion fruit]

Tatiasha
Passion fruit
Girls, if you want more airy bread, try increasing the amount of yeast, the bread will be much airier! I baked this bread with live pressed yeast (15 gr.), there was more than enough airiness! In this recipe, you don't have to rely on airy bread, whatever one may say, but yeast is still not enough ... Most likely the recipe for this bread was originally designed specifically for lovers of "dense" bread.

[Crochet]

Crochet
thanks for the advice. A question about live yeast: do they need to be dissolved first, probably in water (or milk)?

[Passion fruit]

Passion fruit
I just crush the yeast into the bottom of the bucket. But if you dissolve them in liquid beforehand, there will be no error.

... Most likely the recipe for this bread was originally designed specifically for lovers of "dense" bread ...

I liked this bread precisely because of its density ... that's who likes it ... but I have to think about live yeast - I don't remember, and when I dealt with them ... somehow scary ...

[mara_2]

I liked this bread precisely because of its density ... that's who likes it ...

mara_2
So my husband likes him precisely because of his density, says the airiness, she also gets bored.

I have to think about live yeast - I don't remember when I dealt with it ... somehow scary ...

Why is it scary? Everything works out great! Bake and you will be happy !!!

Hello, Inna, I want to try and bake this bread. the fact that he is dense I understood, but how does it taste? does he look like Darnitsky or Stolichny? I will bake in the oven

[the Rose]

how does it taste? does he look like Darnitsky or Stolichny?

the Rose
Oh, I even find it difficult to answer, I baked bread for a long time, I doubt that some of my eaters, over time, will be able to answer the question about the similarity of taste with Darnitsky or Stolichny. But the fact that everyone really liked the bread, I remember for sure!
Happy baking!

Krosh, another thanks to you, one more of your bread in proven delicious successful ... I will bake)
I counted it for 300g of flour, I suffered a little, apparently there is a lot of water
but that's why I took a glass and it worked
I liked that with a small amount of yeast
Thank you

[Whisper]

Whisper, to your health !!! I have to bake myself, I haven't baked such bread for a long time ...

Hello everybody! Tell me, please, is it possible to add whey to the water and whether it is necessary to add the yeast for airiness or is there enough whey?

Hello everybody! Tell me, please, is it possible to add whey to the water and whether it is necessary to add the yeast for airiness or is there enough whey?

At what stage is whey added for yeast?

If you bake in a bread maker, pour either all the whey or all the water, or mix the whey with water in any proportion.

Whey and yeast are different foods with different properties! Whey alone won't make bread rise!

Put as much yeast as required by the recipe!

[Thank you Krosh and Admin]

Thank you Krosh and Admin , we just love airy bread. I added whey and a little bit of yeast to mine, "didn't dye" it and I got this kind of bread.
We liked it, only I will correct the roof.

Hello dear bakers! Take me to your Peku company only 3rd day. This is my first bread with rye flour. When mixed, it turns out to be very sticky (I followed the recipe, I added only 1.5 tsp of yeast). What to do? Maybe add some flour? Or is it so? Tell me please!!! There is still time to fix it

[As an example]

This bread is rich in rye flour and the dough should be sticky, but not runny!

As an example look here, what should be the dough / bun Gingerbread man made from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Thank you very much for your prompt reply!

Thank you very much for the recipe! Made minor adjustments - I brewed 2 tablespoons of dry kvass with boiling water, after it had brewed, I drained the tea leaves and added it to the water for the dough. Most that !!! Only now my roof has shrunk a little. But the taste was not affected at all. Yesterday I baked a half for a test, today a full norm, mine said very much !!!

Girls, this bread should be baked on the "French" mode? In my Panas, this mode is already 6 hours! Well this is how long to wait? Is it not as good as we would like on another mode?

[Spring @]

Girls, on another mode it will not work out as well as we would like?

Spring @
Does your HP have a "Rye" mode? If there is, try it on it. I think that the "Main" will be no worse.

I baked this bread. Baking on Binaton 2169, the main mode, set on a timer, so the quality of the kolobok was not monitored.The chicory was slightly dissolved in water to make it darker. Everything turned out well - tasty, fragrant, although the shape was not an ideal brick, but I am not picking on) But for some reason I had difficulties with extracting the bread from the mold. In the morning, unless I danced around with a tambourine, I was almost late for work. Moreover, it did not burn, when I finally removed it, the form was absolutely clean. Before it was all good. Because of what could this be? Did the chicory boil it tight? Are these the features of rye flour? Is this just a coincidence?)

This could be if the dough turned out to be tight, it seized strongly and the spatula became very attached to the bread
Learn how to soften the dough on the easy setting and then set it on the timer.

The steep dough could not spread in shape during proofing, again the reason was the steepness of the dough, and it remained one-sided.
In the usual mode, the dough can be touched up by hand, laid neatly, and sent for proofing.

This could be if the dough turned out to be tight, it seized strongly and the spatula became very attached to the bread
Learn how to soften the dough on Easy Mode and then set the timer.

The steep dough could not spread in shape during proofing, again the reason was the steepness of the dough, and it remained one-sided.
In the usual mode, the dough can be touched up by hand, laid neatly, and sent for proofing.

Thank you very much for your reply. I didn't even expect that the problem with reaching (the word is what) could be due to the steepness of the test. And indeed, everything converges - and some one-sidedness and jammed bread. Next time I'll stand by the cotton over my soul and see what happens there, because I liked the bread, and the recipe is simple.

Hello I am a beginner. I don't have a hint of rye bread in my bread maker recipes. I tried to do everything according to your recipe and VOIL !! The first rye bread that came out!


Of course, he is far from being as beautiful as that of other hostesses, but it is important that I got it! Thank you!

I baked this bread 2 times, 1 time - 750 gr, medium crust, yeast - 3/4 tsp. - it turned out to be plump, yesterday baked the second time-750 g, light crust, yeast -1 tsp, the crumb turned out to be airy, the crust is not thick - everyone liked it very much, now this is our everyday bread

Thanks to the author of this topic! I only have a stove for 2 days. I have never been friends with yeast dough, so a bread maker was purchased. Naive, I thought, I'll throw everything there and I will be happy. It wasn't like that. On Saturday we bought and tried to bake the simplest white bread - the roof fell, but it was delicious itself. Then I'll try to do it again, putting less yeast and water. On Sunday we tried to make baguettes, they didn't quite work out, the crust was almost a centimeter - they could hammer nails, but inside the crumb was wonderful. And then I came across this recipe, it may not have turned out perfect, but the roof is in place and the crumb is delicious and the crust is not thick. In general, many thanks!

[Lucue]

Lucue Lyudochka, good luck to you and your loved ones !!!
I am very glad that you enjoyed the bread !!!
I am very grateful for the feedback ...

P.S. About baguettes. Next time, if the crust comes out too thick again, try to remove the cooled baguettes for a while in a plastic bag, the crust will definitely soften.