Viennese bread (bread maker)

Viennese bread (bread maker)

Category: Yeast bread

Kitchen: austrian

Ingredients
Wheat flour	190 g
Rye flour	170 g
Water	300 ml (70 ml of which should be taken for brewing malt)
Salt	1 tsp
Sugar	1.5 tbsp. l.
Vegetable oil	2 tbsp. l.
Yeast	1 small. measuring spoon (5 g)
Fermented dry rye malt	2 tbsp. l.
Sunflower seeds	100 g
Caraway

Cooking method

• Brew malt with boiling water - 70 ml. You will get a brown porridge. Allow to cool. Load all the ingredients and malt into the HP. Add seeds and caraway seeds after the beep. But you can do it right away. To control the bun, maybe you have to add flour, it can be different.
• weight 750. Crust color is average.

Cooking program:

Mode

Note

Very tasty, quickly eaten.

I have baked my favorite Viennese bread again today. Only today it is not quite Viennese - I forgot to put the seeds, only caraway. But it's still very tasty. Here is a photo.

[helena]

Thank you, helena!
Bread is just handsome!
Now I will definitely try, I took it to the bookmarks.

I am very pleased...

Hello! The recipe is interesting.
Tell me, is the small measuring spoon the one that comes with the bread maker?
And yet, what yeast do you mean?

Not enough water for 600 g of flour ...

NjuNju
The spoon is the one that comes with the stove. Yeast SAFMOMENT, dry.

yevlakh - Well, this kind of bread turns out ... If you add water, the roof can settle ... Moreover, 600 ml is not 600 g, but much less. Calculate in grams, if you are uncomfortable in ml ...

I baked Vienna again yesterday. This time, I again moved away from the recipe - added raisins. Seeds, caraway seeds - of course ... I think it's also interesting with raisins ...

Not enough water for 600 g of flour ...

I want to bake this bread, but I don’t understand what does 600 grams of flour have to do with it, in my opinion, in the recipe 190 + 170? Or did I not understand something?

It's just that yevlakh mixed up 600 ml and 600 g. Initially, my recipe had 300 ml each of wheat and rye flour.

It's just that yevlakh mixed up 600 ml and 600 g. Initially, my recipe had 300 ml each of wheat and rye flour.

Thank you, everything is clear. I will try.

I tried this bread today ... and quite unexpectedly. I decided to add German malt, scraps to Linz, grind a little caraway ... in the end, when I cut it and ate the first piece ... I remembered ... but I saw the recipe !!!!!! The bread is tasty, with a slight sourness. For myself, I concluded that I will not put honey in it, it is almost not felt, I will bake with sugar. There was a little bit of caraway and seeds too. Good black sandwich bread for our family.
True, the rye stood for 2.5 hours on the proofer again ... it can be seen in the kitchen it is cool ... but still half of the loaf is gone ... tomorrow, apparently, I'll be wise again ...
Thanks to the author for the delicious recipe !!!

I beg your pardon, for those who are especially dull, how is this 300 ml of flour? And on which program to bake?

And 300ml is a measuring cup (at least I have 300ml in it for Panaska) and it fit ... I took the program "dumplings" - for kneading, then without turning off the oven, proofing - from 1.20 to 3 hours, and baking for 1 hour. If your oven has a rye program try it. Watch the kolobok ..

That's right - 300 ml is a measuring cup. I also have a glass in BORK not in grams, but in ml. That's why I first wrote it in the recipe. And then, at the request of the moderators, it was translated into grams. But I myself use ml, it turns out one and a half glasses of rye and wheat flour, I have a glass of 200 ml.

Kamusik - wholemeal BREAD program. I have a BORK.

Baked with caraway seeds and seeds. Rye Bread Program. I liked the result. Thanks for the recipe.
But there is a question: yeast 1 measuring spoon (5 g). All measuring small spoons of 5 ml in volume, but 3.32 grams of dry yeast are placed in it. What to focus on? Added 1h. l. (3 gr). Now I think that 1.5 tsp. would be better.

But there is a question: yeast 1 measuring spoon (5 g). We have small spoons of 5 ml in volume, but 3.32 grams of dry yeast are placed in it. What to focus on? Added 1h. l. (3 gr). Now I think that 1.5 tsp. would be better.

exactly, exactly. I never thought about it, but now I also measured it. Where is the truth?

Kamusik - wholemeal BREAD program. I have a BORK.

friends, and who will tell you about the mode of this bread for the 256th panasonic? I will be very grateful! Darnitsky baking in the basic mode. Can this one stand in the same mode?

I would advise for your 256 - to knead on "dumplings", then leave the stove on the rise with the power plug turned on - by 1.20 - or more, and then just turn on the baking for 60-65 minutes ... although you can experiment.

helena, I'm reporting. Yesterday I baked this bread, a deviation from the recipe was that instead of malt I put dry kvass (50g) and without additives - don't throw tomatoes at me, I don't like with additives. In short, I kneaded all the HP and left for work, I instructed my husband to pull out the bread at the end. When I returned home, my husband greeted me with such a proud look (like he baked himself), the smell on the whole entrance was overwhelming. Everything would be fine, but the top fell a lot ... While I walked and lamented about this, there was practically no bread left (thanks for sharing it with my mother, she lives in a neighboring apartment), I think I'll take a picture in the morning at least the leftovers. It wasn’t there — I knew how to do everything under clean — and in the evening, it turns out there was a tea with bread with butter in the morning, etc. In short, there are no pictures, but take my word for it, the bread tasted bombastic. I would like to understand what's wrong with the roof. I will also bake and experiment, or maybe someone will share my suggestions, I will be grateful! Thank you very much for the recipe.

... I would like to understand what's wrong with the roof. I will also bake and experiment, or maybe someone will share my suggestions, I will be grateful!

Kamusenka, how much yeast did you take? I took 3.3 grams of dry and added flour 1-2 tbsp. l. And when adding seeds, I pre-roll them in flour. So also flour additive. I'm happy with the roof.
The roof falls when there is either a lot of yeast or a little flour, but a lot of liquid.

so I discovered the duration of Bork's modes and in Panas the main mode is suitable - 4 hours

Preset dough and bread making programs

Basic mode: baking regular bread. Duration - 3 hours (you can add additional ingredients).
Wholemeal bread: wholemeal bread. Duration - 3 hours 40 minutes. (it is not recommended to use delayed start).
French pastries: Duration - 3 hours 50 minutes. (the bread will be soft but crispy).
Quick baking: Duration - 2 hours 10 minutes. (bread has less volume).
Butter baked goods: baked bread. Duration - 2 hours 45 minutes. (you can add additional ingredients).
Cupcake: Bake a cupcake using baking powder. Duration - 1 hour 50 minutes.
Jam / marmalade: Boil fruit or berries in syrup. Duration - 1 hour 20 minutes. (fruit and
berries - chop).
Dough: kneading and expanding the dough, no baking. Duration - 1 hour 30 minutes. (The dough can be used for curly pastries, rolls, pizza, etc.).
Super fast mode: bakes bread in 1 hour 28 minutes. (the bread has a dense structure).
Baking: baking only, Duration - 10 minutes. (to increase the baking time if necessary).
Dessert: Baking bread for dessert dishes. Duration - 1 hour 38 minutes.
User program: You can set your own program by changing the time for kneading the dough, expanding it, baking bread and keeping it warm. Duration (default) - 3 hours. Programs in this mode can be changed step by step for each stage, within the limits indicated below:

it is a pity it is not written as in the instructions to Panas how many rises, kneading, and the duration of these stages.

The roof falls when there is either a lot of yeast or a little flour, but a lot of liquid.

I agree, the reason is most likely this. Try to put in a little more flour, it should turn out well.

Kamusik, congratulations on your luck !!!

Kamusenka, how much yeast did you take? I took 3.3 grams of dry and added flour 1-2 tbsp. l. And when adding seeds, I pre-roll them in flour. So also flour additive. I'm happy with the roof.
The roof falls when there is either a lot of yeast or a little flour, but a lot of liquid.

Yes, probably. I just read your post about the number of grams in a measuring spoon of yeast and thumped the missing one. Well, nothing, the husband is already demanding the continuation of the banquet!

1 tsp yeast is not enough, yesterday did. all is well, but it did not rise very much (maybe it should be) the pulp is dense, like that of Borodino or Chernavsky. baked. for owners of Panasonic - basic mode or with raisins - everything works out great. the flour had to be added a little (a little linden bun). the taste is super, caraway gives a gorgeous shade !!! tomorrow I'll test it with 1.5 yeast and add a little flour. weight 742g at the exit!
thanks for the recipe!

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here ... a modest one today I have a 13cm brick ... there were only 1 tsp of seeds, but instead of water there was a bottle of beer ... the result is good ..

proofing was 1.50

I will definitely try a very interesting recipe)

Good day, bakers! I baked bread according to this recipe. It tasted amazing, I went through many recipes for wheat-rye bread, this one is just what you need!
but despite the excellent taste, the bread did not rise very well. Could this be due to short proofing times? Was it 1 hour in the "rise" mode?

Zhannika - despite the excellent taste, the bread did not rise very well.

As far as I know, rye bread does not rise very much at all ... the main thing is that the top does not sink.

An interesting recipe !!! Can you put wort instead of malt?

Today I baked this bread!
It turned out very tasty, did not even have time to cool down: girl_haha:
But there was a problem. The bread rose normally, but the donkey settled at the start of baking: pardon:
Can someone tell me what could be the reason!

Today this is my favorite wheat-rye bread. That's how I got it today! The form is silicone, I think it's noticeable.

Thank you so much!

Noticeably, noticeably

But if you place the dough in the appropriate form, there will be little bread in general, a handsome man in this form, it turned out to be a mushroom.

Let's go read here and choose the shape https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

Thanks for the advice, Admin. Of course, it's not enough, and even today it has risen very well for me. Next time I'll take a bigger form.

The taste of the bread is simply amazing, but it didn’t rise very well when changing, and the top was all bumpy.
I want to try to increase the proving time before baking by half an hour - an hour.

tell me where to get the malt? and in what mode should this bread be baked?

tell me where to get the malt? and in what mode should this bread be baked?

This is wheat-rye bread, you can bake in the Main (basic) mode.

Find out where to get malt in the section Communication with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0 at your place of residence.

And put in your profile the model of your stove and place of residence - help will be provided faster

[Added 1h. l. (3 gr). Now I think that 1.5 tsp. would be better.

exactly, exactly.I never thought about it, but now I also measured it. Where is the truth?
[/ quote]

A TRUE AS USUAL IN WINE

baked breads repeatedly ... there were difficulties, changed the recipe (no malt, replaced with bread kvass concentrate) ...
the bread is sweetish. reduced sugar - does not rise as it should

tell me how you can change the taste of this bread? to make it less sweet, a little more salty, or to be sour? Or do I need a completely different recipe?

Or do I need a completely different recipe?

That's right, you need a different bread recipe that suits you personally! Therefore, use the method of experiments to select the recipe for yourself!

Take this table as a basis. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, and then quantities of wheat and rye flour and additives. But, remember that bread can be baked without sugar, but you can't go without salt, they affect the work of yeast

The first recipe that failed completely.
I did everything exactly, but I could not follow the kolobok - I put it in the night. As a result, closer to morning I woke up, looked - and there was too liquid unmixed dough, and flour in the corners ((I mixed it with a spatula, but it didn’t help: too thick bread with an oak crust came out.

The first recipe that failed completely.
I did everything exactly, but I could not follow the kolobok - I put it in the night.

NOT A BADGE, YES ,,, yes ... yes .....
We almost all went through this and are going through it. Especially in recipes with rye flour or only rye.
Follow all instructions with meticulous precision. And yet, as I noticed long ago, in different countries and probably cities, different flour and different humidity. Therefore, be careful with added water or milk, syrovat, etc.
When mixing, do not add all at once and watch the bun. And the first bread, it is still better to do on the weekend and pay more attention to the moment of kneading.

Everything will be OK. Good luck.

So today I finally made up my mind and baked my first bread with rye flour. True, without any additives. What can I say, the bread turned out to be excellent! Simply gorgeous! Thanks for the recipe! I think now he will be a frequent guest on our table! My husband also liked it very much, it is easy to check, in 2 hours already half a loaf was eaten.

Thanks for the recipe! Delicious bread! I tried many recipes for wheat-rye bread, everything was not right, but this one will be my favorite.

This is my second bread with rye flour (that is, I'm a completely newbie) I'm still baking, but I can already see that the roof has sunk a little.
As the owner of programmable HP, I have a number of questions))))
Please tell me at what temperature is it better to bake? I understand that 50-60 minutes is enough? for example at 140 degrees
My bread went up perfectly - Bork x800 - modes - dough (kneading 5 + 20 min proofing at 32 deg, 60 min) and then baking separately.
When kneading, I had to add a little rye flour and three tablespoons of wheat flour - one when kneading and two after adding seeds - it turned out a slightly sticky bun ... but I was already afraid to add more)) Yes, and I used kvass wort in 250 ml of water, 3-4 spoons added , stirred and added water to 300ml, Saf instant yeast - 1.5 tsp.

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THANKS FOR THE RECIPE !!!!!