Rye custard bread is real (almost forgotten taste). Baking methods and additives

How black you have. My lighter ..
I have a problem .. Kneading this bread again today. Apparently, the bun was thick .. There is a photo, but now you can't put it up .. In general, there was a bun. I helped the oven .. When I switched to baking mode, the display showed: temp ..
I climbed according to the instructions, I realized that it was overheating .. I left the stove to cool. After about 20 minutes she turned on (I have no luck with this bread forever)), set it up for 1.5 hours .. You know .. the stove is so hot that you can't just touch it .. Both the lid and the sides .. I don't remember was it like this before?
Is it really broken?

I will answer for two at once.
Working with the modes of your bread makers looks like this:
1. Program - Gluten Free -
on the indicator 50 minutes.
Press and hold the Start button until the stove turns off.
2. Select the program - Baking - and set the time to 1h 30m.
Click Start.
The stove gets hot enough, this is normal.
A crack on the crust, this is not a marriage. You need to choose the ratio of yeast to water.
Your loaf is too high and the roof is very flat - reduce the amount of water by 30 ml or the amount of yeast to make 1 + 3/4 5 ml of a measuring spoon.
View the result after baking.
If bread is sour for you, try doubling the amount of sugar, it helps.
Otherwise, you do everything right, smart guys!
It is convenient to remove the spatula from the loaf with a thick crochet hook, insert it into the center of the spatula, hook it and take it out.

Thanks for the advice. I will try adding sugar and reducing yeast. I do not want to reduce the water - the dough during kneading was thicker than in your video lesson and very strongly adhered to the walls and shoulder blade

Sorry for the persistence, but I can't help but clarify. That is, using my barley malt exrract, I can forget about kvass? ..
And one more thing .. There are crusts from my delicious bread .. At first I threw them away .. and then I thought that I should pour boiling water over them and add them to the next baking ..
Thanks again for the bread .. I sit and eat .. just .. without anything, only with butter ..

I understand that you, far from your homeland, yearn for real rye bread. If so, then I dare to offer you this recipe. 🔗 Personally, it seems to me that it is difficult to come up with more real and what is most surprising, no malt or kvass is needed for this, even there is no oil in the recipe, and the taste is amazing - the real one. Try it - you won't regret it.
As I understand it, you are friends with the leaven, which means that all the recipes of this author are within your power. They (the recipes) are all good. It was only when I tried them that I achieved the real taste of my own bread. Indeed, try it. I advise everyone!

[natalka]

natalka Thank you. I tried this bread .. Not mine ..
Vanya's bread is by far the best I've ever tasted. But, as an alternative, I think I'll keep it in mind. I didn't have enough sourness in it ..
But, anyway, thanks again.

Vanya28 thank you very much for the recipe! The bread turned out to be amazing, although I baked rye for the first time. The family is delighted! Agram took 40 g. I want to bake the next one since 50, sour.

... baked rye for the first time. The family is delighted! ...

It's very good the first time.
Pleasantly!
What kind of bread maker did you bake in?
If in Kenwood BM-350,
then share your experience for everyone.

No, I did it in Panasonic, I baked strictly according to your recommendations. Apparently, that's why everything worked out right the first time. Kenwood is a country stove, we bought it to replace the broken LG, which honestly worked for 7 years.For some reason at the dacha we only bake white, no fancy. Apparently, having discovered this site, I was carried away to exploits)))) Which I am very glad.)

[put the dough into the MV saucepan (multicooker), closed the lid. Mode "Heating" -20 minutes, after this time, turn off.

Question! the multicooker manual says: "Do not use the Preheat function to heat food." How shoud I understand this ?
do you use this mode for proofing bread?

[Kid]

Question! the multicooker manual says: "Do not use the Preheat function to heat food." How shoud I understand this ?
do you use this mode for proofing bread?

Kid
Yeah, I use it for proofing bread and I'm not alone.

[and turn off]

Well, not really, so, and they use this mode,
just a little bit.
The instructions are hardly violated.
Warm up a little, 20 minutes and turn off.
There is practically no warming up.
Reasonable and thoughtful use.

Kid, you have to do this often
and with other kitchen helpers,
e.g. combine programs in bread makers,
to achieve a good result,
thus correcting the shortcomings of the developers.
See about this at the beginning of the topic.

[Vanya28]

Vanya28!
I bring you my failure with the hope that together we will find my puncture.
There were three deviations (compared to the recipe on the first page):
1. Instead of dry yeast, I took pressed deluxe yeast 16 grams;
2. Instead of fine salt, I took coarse grinding;
3. I took sugar instead of fructose.



Rye flour Large. Panifarin was not added. Weighed everything on the scales. Agram took 29 grams.

What should I edit next time?

[Vanya28]

Vanya28!
I bring you my failure with the hope that together we will find my puncture.
...

Hairpin!
The dough is not very well mixed and the yeast seems to be low.
Everything is photographed so cleverly that the desired place is not seen very well and there is no cut.
It should already taste edible.
I'm waiting for a photo.

Here we are (well, I am with photos):



With taste, everything is fine! It's just that the cracks in the dome were trampled and ... it seems to me that the crumb is too wet ...

And I also want to ask you about fructose. Why fructose? I just have it, only it ... I need to find it ...

And about brewing malt with 100 grams of water. And if you brew with all 500 grams, it will brew better ... Otherwise, I still have grains ...

Here we are (well, I am with photos):
...
With taste, everything is fine! It's just that the cracks in the dome were trampled and ... it seems to me that the crumb is too wet ...
... about fructose. ... about brewing malt with 100 grams of water. ...

The cracks turned out strongly due to the lack of intermixing, this is clearly visible in the photo.
Under your flour, knead a second time or more to help mixing the dough, pressing it down against the mixer and separating it from the walls for all 15 minutes of kneading.
The task is to get a viscous and homogeneous mass.
Do not change the recipe yet. I think everything will work out.
Fructose is used because of its milder taste and the desire to put less "sugars", as it is twice as sweet as sugar. Sugar or fructose doesn't make much difference. It is very good to use honey.
The basic idea is that the resulting bread should have a well-defined, sweet and sour taste.
Malt has very fine grains, which is normal.
Looking forward to success!

Today I baked bread according to your recipe!
Only wheat flour added 200 gr. instead of rye. I didn't have enough



The taste is really SUPER !!!

I'm a beginner, 4th loaf in my life, and the first rye, but it worked the first time!

Today I baked bread according to your recipe!
Only wheat flour added 200 gr. instead of rye. I didn't have enough
[...
The taste is really SUPER !!!

I'm a beginner, 4th loaf in my life, and the first rye, but it worked the first time!

Nice turned out!
And the Orion-205 stove is now in our ranks!
Lay out the next time photos of pure rye bread and show the cut.
To help others, write how you baked rye bread in your Orion-205.

The Orion stove is like everyone else's.Manual programming of the stove did not work out, there are 2 mixtures for everyone. It turned out manual programming with a "finger"

Here's how I did it in my own way:
- promesh on the "Dough" mode for 30 min.
- turned off the oven, heated a little on the "Baking" mode, stood for 60 minutes.
- turned on "Baking" for 60 minutes. (the maximum possible time in this oven), and then for another 30 minutes.

Here is a section of what was left in the morning:

Hurrah! Finally, after many unsuccessful trials with various recipes, I got exactly the kind of rye bread I wanted. It may not be porous enough due to the lack of sourdough and panifarin, but with a fairly smooth roof and very tasty.
I did everything according to your recipe. The rye program is now in my Kenwood's memory, so I will bake it quite often.
I am sending you a huge thank you!

Hurrah! Finally, after many unsuccessful trials with various recipes, I got exactly the kind of rye bread I wanted. May not be porous enough due to the lack of sourdough and panifarin, but with a fairly smooth roof and very tasty.
...
I did everything according to your recipe. The rye program is now in my Kenwood's memory, so I will bake it quite often.
I am sending you a huge thank you!

What a pretty one! And porous, porous actually turned out, for rye this is normal.
I am sincerely glad!

Hello everyone. I baked rye bread using a different recipe. Now I also want to try bread according to Vanya's recipe, but my question is whether it is possible to use eternal leaven, if so how much is needed.

Sourdoughs are put in according to the presence thereof, that is, (as much as there will be flour) I put from 270g. up to 500 sometimes more (then there is less liquid). I love so, and you experiment. When kneading, see if you need to add flour. If I want a denser bread, then I put in more flour and it turns out such a not dense bun, if I ate softer, then there is no bun, but all one is tasty

[Swetab]

Hello everyone. I baked rye bread using a different recipe. Now I also want to try bread according to Vanya's recipe, but my question is whether it is possible to use eternal leaven, if so how much is needed.

Swetab, eternal leaven can be used and it is very good.
We read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
It will be necessary to choose the time for raising the dough and the amount of water, since the roof of the bread can fall through, rye bread is very sensitive to the amount of water.
Browse the entire topic, this eternal leaven process is well described here al_rd.
Write if you have any questions.

[Vanya28]

I am still a complete beginner in baking, maybe I ask stupid questions, but you will forgive me for earlier, after reading the recipes on the first pages I did not understand everything, but there is still a question, is it possible Vanya28 bake bread according to your recipe, eliminating yeast altogether, replacing with sourdough.

Can!

And another question is, in what proportion then.

In my case, only yeast is removed from the components of the recipe and their quantity and the proofing time is increased. But here it is necessary to take into account the acidity of the leaven (it is selected by the time of use after feeding), because with an increase in the proving time, the acidity of the bread increases. I selected it experimentally. Now I have returned to the recipe for "hot" bread, only replaced dry red pepper with fresh one. A completely different picture!

Save, tell me!
I put the sourdough from this recipe and foolishly decided that the most suitable warm place for her would be a multicooker on heating mode. In an hour, the leaven went foam, ran out, flooding the entire multicooker, and when I pulled it out, it was just hot to the touch. Not boiling water, but obviously not 40 degrees. She stirred it and put it on the table. Can this leaven be thrown away, or will it still come to life?

Add yeast and continue the process.

As for the sourdough, I was also stunned when I got it out of a huge 4-liter bowl after half an hour
although I did half of the proposed volume (on the very first page)
I also baked bread from half the volume of products and instead of malt I just used Ochakovsky kvass without gases as a liquid. As a result, the taste is very similar to the one I wanted to achieve, but there are several questions.
the crust turned out to be very oak - well, it must have been overexposed in the oven
and yet a very heavy bread, although the crumb is very porous and airy
and my HP just barely mixed everything, I wanted to take out the dough and mix it by hand
but in general, many thanks. will be working

the crust turned out to be very oak - well, it must have been overexposed in the oven
and yet a very heavy bread, although the crumb is very porous and airy

You can make the dough a little thinner to mix easier.
Oak peel? On the contrary, black breads “ripen” the next day after baking. If brown bread is kept on a plate covered with a napkin or in a cellophane bag and, moreover, in a cool place, it will retain its freshness, taste and aroma for three to five days.
I usually do it late at night, by the morning he is already great

My daughter also complains that the bread is too dense, so I make rye-wheat for her, and my husband and I love such a dense one.

...
As a result, the taste is very similar to the one I wanted to achieve, but there are several questions.

the crust turned out to be very oak - well, it must have been overexposed in the oven

and yet a very heavy bread, although the crumb is very porous and airy

and my HP just barely mixed everything, I wanted to take out the dough and mix it by hand

Crust is easy to fight by increasing the amount of malt from 40g to 80g and increasing the amount of water in the recipe by 20 ml.

You can make the crumb lighter and practically not change the taste of bread by replacing 1/2 cup of rye flour with wheat flour.
A larger amount of wheat flour in the recipe will not worsen the bread, but will make it taste differently, typical for rye-wheat varieties.

Pure rye dough KHP mixes with great difficulty, it's true.
This can be easily helped by helping to stir the bread with a spatula.
Watch the video course on page 14:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0.

I didn't get bread (((the whole roof is spiral, like a cow cake, inside there is a heavy wet crumb, sticky and sour. I did two deviations from the recipe from the first page of the topic: instead of honey sugar 15 grams and instead of glof malt extract 50 ml. What else could affect the result so badly?

[Thus, the overall ratio of the amount of water in the recipe exceeded the calculated norm in the direction of increasing by almost a glass of water, which is a lot.]

I didn't get bread (((the whole roof is spiral, like a cow cake, inside there is a heavy wet crumb, sticky and sour. could affect the result so badly?

It happens sometimes, correct your recipe a little and everything will work out.
You have not shown a photo of the section and the final amount of water is not clear.
Let's start in order:
1. Yeast - if the bread has risen, then everything is fine, if not, then add yeast.
2. Stirring - you need to help stir the bread.
3. Sour taste - you can reduce the amount of Agram by 2 times,
but it is better to increase the amount of honey (sugar) to 60-80 grams,
for a classic sweet and sour taste.
4. Water - the total amount of all water in the main recipe should be 500 ml (gr.).
Due to the local characteristics of the flour, it is sometimes necessary to reduce the amount of water to 450-470 ml.
In your revised recipe, you have reduced the total dry ingredients by 40g. (excluding malt) and without reducing the amount of water by about 35-45 ml., 50 ml of liquid malt extract was also added. (we assume that this is water), which also had to be subtracted from the total volume of water in the recipe.
Thus, the overall ratio of the amount of water in the recipe exceeded the calculated norm in the direction of increasing by almost a glass of water, which is a lot.
At the very beginning of the topic, there is an indication that this recipe is sensitive to a change in the amount of water by 20 ml., And exceeding this level by almost 10 times has led to such a result.

In your case, the total amount of water should be in the range of 370-400 ml.
Bake and show off your results here!
Success!

... Now you will introduce the new ones to this bread ...

Already introduced: This is my first pure rye bread. Part of the batch on video:



Here he is, handsome, after cooling down:



P.S. The aroma in baking is, of course, something! ...

It turned out very cute!
Success here has not been shown for a long time.

[Andyvit]

It turned out very cute!
Success here has not been shown for a long time.

Thank you. It's all Andyvit, on seduces us. The bread is really excellent. Despite the fact that we are not special lovers of pure rye bread, this one flew away from us in a day (and already the second "ripens" under a towel).

I'm trying to make this bread. But I want to make a half version for the trial. To do this, you just need to divide all the ingredients in half, right? I also want to use just such a leaven https://Mcooker-enn.tomathouse.com/in...&Itemid=26&topic=42973.70 Help me adjust the recipe to make it work. Thank you

I'm trying to make this bread. But I want to make a half version for the trial. To do this, you just need to divide all the ingredients in half, right? I also want to use just such a leaven https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=42973.70 Help me adjust the recipe to make it work. Thank you

For the half version, reduce everything by half and set the baking time by 5 - 7 minutes less.
I will now look at your choice with the leaven, although which leaven does not matter much, the topic already contains explanations on how to correctly calculate the amount of leaven, read it.
With the sourdough that you have chosen from Viki, it is quite simple, if, for example, take 200 g., Then the flour in the sourdough will be 100 g and 100 g of water. Subtract this amount of flour and water from the recipe. It remains to deal with the dry acidifier Agram, for simplicity, replace it with flour, which will preserve the overall ratio of water and dry ingredients in the recipe, which is important.
It remains only to observe the rise time of the dough, it may have to be increased.
Success and show your results.

[Vanya28]

And I boast of a rye bread. I did it strictly according to the recipe, this is what happened:

I liked the taste very much, I will make another one based on it, but with nuts, raisins, etc.
Vanya28, thanks for the recipe.

Hello! Thanks for the recipe. Last weekend I tried to bake real rye bread. Here's what happened:
There is truth and a few remarks:
1) After the bread cools down under a napkin, the middle of the roof is crumpled by about 1.5-2 cm. As I understand it, you need to reduce the amount of liquid?
2) The crumb turned out to be a little more sticky than we would like, obviously, this is also due to an excess of water.
3) I don't have enough salt for my taste ... Although perhaps this is because I used sea salt with kelp (maybe it is less salty)
And so everything is fine!

[Ldar]

There is truth and a few remarks:
1) After the bread cools down under a napkin, the middle of the roof is crumpled by about 1.5-2 cm. As I understand it, you need to reduce the amount of liquid?
2) The crumb turned out to be a little more sticky than we would like, obviously, this is also due to an excess of water.
3) I don't have enough salt for my taste ... Although perhaps this is because I used sea salt with kelp (maybe it is less salty)
And so everything is fine!

It's great that the bread turned out right away.
On points 1 and 2, you correctly understand that you need to adjust the amount of water for local flour downward. Well, and the amount of salt, it is quite easy to correct to taste.

Ldar, this rye recipe is a good preparation for all sorts of additives, having mastered the baking of the main version, it is very easy to add different goodies to it and change the taste just dramatically, it's true.
With nuts and dried fruits, it makes an almost ready-made dessert.
I wish you success in further development and show results for others, it helps everyone a lot!

Interesting fact.I eat bread for the third day, IMHO, it got better, ripe. The crumb has become less sticky.

We have on sale a new flour "Whole-grain rye flour". I usually bake your recipe in HP. And yesterday I decided to experiment:
- 15 minutes of kneading with a hook in a combine;
- 1.5 hours of proofing (doubled);
- 45 minutes in the oven at 180.
It turned out a little denser than usual (after all, coarser flour), but with an absolutely flat, smooth roof (after all, it was possible to level it in a baking dish).
And, as always, very tasty, especially with baked brisket

[Klila]

We have on sale a new flour "Whole-grain rye flour". I usually bake your recipe in HP. And yesterday I decided to experiment:
...

Klila, a wonderful continuation of the rye baking theme! I am glad that the topic was not written in vain! Here are just a photo of the resulting bread is not enough.

Good evening. Tell me, please, put the baked bread according to your recipe, did everything according to your instructions, set the program Gluten-free, the kneading started immediately 15 minutes after 3 minutes, I helped to knead the dough lapatka. Exactly after 15 minutes, the kneading process stopped, and the process of doughing began, and after some time (after about 20 minutes) HP again began to knead for 2 minutes. At first I did not understand what the sound was. This is how it should be on this baking program. I just thought that the Gluten Free Program would immediately knead for 15 minutes, and then 60 minutes the dough would be raised and after 60 minutes another baking program should be turned on for 1.30 minutes. That is, the dough will be poured for 60 minutes without stirring, and for some reason the kneading has started for a couple of minutes or it should be so. Maybe I'm asking a foolish question, but I'm afraid that I messed up something or that the HP is faulty. Although I reread everything once more, it seems like I did everything correctly, or is my HP buggy and I need to go to the service one. Tell me what should happen during the specified 60 minutes. Thank you. after 9 minutes I will have to switch to baking mode.

...
That is, the dough will be poured for 60 minutes without stirring, and for some reason the kneading has started for a couple of minutes or it should be so.
...

Everything is fine with you with HP, it is Panasonic, in this mode, a short deboning mode is turned on, which is not written about in the instructions, when the remaining time of 1 hour and 25 minutes is shown on the indicator, the blade slowly turns several times within a minute and stops. Immediately after that, it is very convenient to sprinkle on top, for example, with cumin moistened with water.

Thanks for the squandering and delicious bread, my husband really liked it. We will bake every day.

Vanya28,
Thank you very much for the ideas gleaned from your recipe, which prompted me to bake rye in a bread machine !!! I could not figure out how I could get out of these rigid Panasonic framework.
Hats off to your wits
How I used your idea, you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0
answer # 412
Thanks again!!!

[Large loaf1650 gr.in HP Panasonic.]

100,000 views of the topic.
Large loaf
1650 gr.
in HP Panasonic.
- almost the maximum that can be baked.

1. Peeled rye flour - 700 gr.
2. Fermented dry rye malt - 75 ml. = 60 gr.
3. Agram sourdough - 75 ml. = 50 gr.
4. Fructose, sugar is possible - 100 ml. = 100 gr.
5. Fine salt - 15 ml. = 20 gr.
6. Dry yeast - 15 ml. = 12 gr.
7. Boiled water - 750 ml.
(550 ml. Room temperature + 200 ml. Boiling water for brewing malt).
Prove dough at 40 degrees Celsius - 60 minutes.
Bakery products at 170 degrees Celsius - 1 hour 30 minutes.