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Viennese bread (bread maker) (page 2)

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Admin
Quote: Adams

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

If you bake bread in a x / oven, then the temperature and baking time are already programmed in it, you should not get involved in this process. Unless you install yourself time baking on a special program.

The roof fell for another reason - just learn to feel the dough, it comes with baking experience. See topic Bread rises but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Rye flour is always sticky when kneaded, unlike wheat flour. About the wheat-rye bun, see here the info Bun from wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Adams
Quote: Admin

If you bake bread in a x / oven, then the temperature and baking time are already programmed in it, you should not get involved in this process. Unless you install yourself time baking on a special program.
So the recipe did not indicate which program - from the subsequent comments I subtracted that to bake for about 1 hour and proofing somewhere from 1-1.5 hours, therefore I decided that I would choose the dough program, and not the base or gluten-free, but if baking separately - in my bread maker you need to choose both the time and degrees (since the basic baking is 40 minutes - I thought it was not enough times to recommend an hour)

Yeah I read about the roof - I concluded that there was too much liquid - I did not take into account the oil and seeds and they shake my bread maker often))))) - the children run up to take a look at what is happening there)))

And I read about the koloboks - thank you so much for the work done, especially with the photos !!!! I will liquidate the educational program only with the help of your photo themes, it's a pity that some of the photos do not open already ...
nik784
Quote: helena *****

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.
Can a beginner explain the whole recipe in Russian? I have a Bork 500. One measuring cup - 140 grams of flour. It turns out 210 +210 420 grams of flour in total. Did I understand correctly? And where to get sourdoughs, rye malt and so on. They are not sold in stores.
Admin

Bork BM500 at the last mark 200 ml, full under the knife 240 ml. This means that one measuring glass will contain:
wheat flour ABOUT 145 grams of flour
rye flour ABOUT 125 grams flour

According to the recipe, put in the dough:
wheat flour 1.3 cups
rye flour 1.4 cups

The recipe requires only 360 grams of flour. Adjust the dough with flour / liquid balance, a bun.

Put in your model of your x / stove and your place of residence, then you can quickly provide substantive assistance.
Look for malt and other ingredients by place of residence in the section Communication with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
helena *****
Wholemeal BREAD program. I have already replied to someone in this thread. For some reason, this is not reflected in the recipe itself.

helena *****
Quote: nik784

Can a beginner explain the whole recipe in Russian? I have a Bork 500. One measuring cup - 140 grams of flour. It turns out 210 +210 420 grams of flour in total. Did I understand correctly? And where to get sourdoughs, rye malt and so on. They are not sold in stores.

Wrong. Rye and wheat flour of the same volume have different weights. 300 ml of wheat is 190 g, and rye is 170 g. In my recipe it says so. Initially, I gave the recipe in ml, because in my recipe there were 300 ml of both.
I measure out with measuring cups - it's 200 ml in my oven.I just put in one and a half glasses of both rye and wheat.
Where to buy starter cultures and malt is a question for fellow countrymen. There is a shop in my town where I always buy malt.
buselnurka
Great recipe! Thanks for it! I recommend to everyone. My little changes: unrefined sunflower oil, flaxseed, coriander, kvass wort. It turned out to be excellent bread. The program was compiled by herself in the "Home baker" mode.
helena *****
Can you give a more detailed program?
buselnurka
My favorite binatosha is 2169. Programming is not very flexible. I change the baking time depending on the size of the loaf, because sometimes I do it for 500g.
3mes1 14 minutes
Ascent 1 20 minutes
3mes2 8 minutes
Ascent2 60 minutes
Ascent 3 30 minutes
Baking 60 minutes (per recipe weight)
I do not put heating

Tested three times.
I haven’t decided on the baking temperature (you can set 160, 180,190,200). I tried all temperature conditions except 160 degrees. The optimal temperature has yet to be chosen.
helena *****
Thank you!
buselnurka
I'm also interested in learning more about your program.
helena *****
And I bake this bread according to the bread maker program. I have Bork, wholemeal bread mode. There, the total time is 3 hours 40 minutes, for a loaf of 700 g.
ruta129
I gathered for several days and baked bread according to this recipe today. Thank you so much for the recipe!
Here's what happened.

Viennese bread (bread maker)

The smell of baking - the whole floor! The neighbor came to visit the smell
Replaced sugar in the recipe with fructose, added a small handful of caraway seeds and sesame seeds.
Very tasty bread turned out, despite some external defects .... Sweetish for me, you can slightly reduce the sweets ... up to 1 tbsp. spoons, but I'm just learning the wisdom of bread. H / P Panasonic 2502, rye program. Wheat flour - Makfa premium -190 g, rye - wallpaper - 170 g, in general, everything is as indicated in the recipe + a bit of cumin and sesame ...
Thank you so much for the recipe!

Tell me, pliiz, what to "glue" the sprinkle on? I have half of the sesame seeds with caraway seeds slid off the roof of my bread ...
helena *****
There is also caraway in my recipe, but my seeds are not sesame seeds, but sunflower seeds. But this is not for everybody - I personally like sunflower seeds more, they are more fragrant. And I usually put sesame seeds in white bread. My cumin and seeds are mixed in the dough, so nothing spills out. And when I put sesame seeds in the white on top, I just slap it on the top with my palm and they somehow hold on)))
ruta129
Yes, I inattentively read the recipe (about caraway seeds) .... I really love sunflower seeds in any bread, but I couldn't imagine that they would be even tastier in rye ... I love sesame since childhood ... I add it to all salads if possible ... and in this bread sesame seeds (added a 15 g bag to the dough) gives a very delicate flavor! I could not resist and ate almost 200 grams of bread .... I just poured the sprinkles on top, after I leveled the bun ... but I did not guess to "slap" the seeds and caraway seeds
Will sourdough made from rye flour produce such bread or will it taste differently?
Alexa13
Here are the ones on! Have you always believed that Viennese dough, Viennese bread is white pastry? ...
ruta129
Here is an interesting Viennese for the oven - only rye flour is used + ...
🔗

we do not make direct active links to third-party sites
helena *****
ruta129 "Will the sourdough of rye flour produce such bread or will it taste differently?"
Sourdough bread is still my dream, I have never tried it.))) I think this bread will be even tastier with sourdough ...
ruta129
Today I baked bread on rye sourdough based on the "Vienna" recipe.
Here's what happened:
Viennese bread (bread maker)

Ingredients:
Rye flour - 80 g
Wheat flour -80 g
Bran - 20 g
Sarychev rye sourdough - 180 g
Fructose - 1.5 tsp
Fermented rye malt - 2 tbsp l.
Salt - 1 tsp
Seeds - 80 g
Sesame -15 g
Caraway
Water 250 ml

Program - rye bread (Panasonic 2502)

The taste is different from yeast, for my taste - for the better

I diluted the sourdough a little or a little too much water, or the proofing is too small - the roof tore apart ... and the crumb is a little dull, but I like it. The next bread will be on a "dry" leaven.
Admin

ruta129, you have got a beautiful bread on sourdough!

Such bread must be placed in a separate author's recipe in the section BREAD WITH STARVES - it will be very cool!
ruta129
Admin
Tatiana, thank you for the kind words! My results include a considerable part of your work. I am still a newbie in baking - only a month ago I gave up all the store-bought bread (and I am very happy)
I will definitely follow your advice as soon as I achieve stability and the desired quality of sourdough rye bread, prepared in KhP.
Kondrachuk
Yesterday I tried to bake black bread for the first time. Before that, he stuffed his hand on white, from which everyone is delighted! Found in the city the firm "Khlebny Dom", where I bought red rye malt. I weighed out 300 ml of wheat flour, 250 ml of rye (I understand now that I probably had to take 300 ml of both of them), then everything is as in the recipe, though I put 1.75 teaspoons of dry yeast saf-moment (I don't know , how much will be 5 g) and replaced the sunflower oil with butter. There were no sunflower seeds, I put 2 tablespoons of pumpkin seeds, first ceiling them a little in a mortar together with 0.5 teaspoon of caraway seeds. The dough was kneaded well, though it seemed a little thin. Raised halfway up. During baking, for some reason, the roof of the bread fell through and the dough near the crust turned out to be dense ... Although the bread itself turned out to be very tasty !!! I leave the recipe, I will try again and again! Can anyone explain why the roof collapsed? There were no drafts, the stove did not shake. Also, is it possible to replace water with milk? I like bread with him more.
Svetlana L.
Thanks for the recipe! I really wanted to learn how to bake rye bread in order to forget the store one! I baked it yesterday! BUT! added an egg to the water, reduced the liquid by 50g, replaced the seeds with sesame seeds! Result: the "hat" just sat down a bit, but as a beginner, it didn't really upset me! Half a loaf was "trampled down", but they didn’t understand if it was tasty or not! I have a question: is it so necessary that the bread is so ... all ... viscous? It looks baked, but it tastes like damp Che-t not so?
Kondrachuk
Good day! Yes, that's probably true. I've gotten to the right proportion myself, I'm tired. It turns out that when kneading, the bun should be even, dense and not stick too much to the hands, or rather, not get your hands dirty. The roof sags from a large amount of water, but the dough should not be damp inside. And yet, do not cut the removed bread immediately, cover with a towel and let it cool in this form. And the dampness may be due to an incorrectly selected program ... Or something else ...
Svetlana L.
Quote: Kondrachuk

Good day! Yes, that's probably true. I've gotten to the right proportion myself, I'm tired. It turns out that when kneading, the bun should be even, dense and not stick too much to the hands, or rather, not get your hands dirty. The roof sags from a large amount of water, but the dough should not be damp inside. And yet, do not cut the removed bread immediately, cover with a towel and let it cool in this form. And the dampness may be due to an incorrectly selected program ... Or something else ...
but for the advice that you cannot cut freshly prepared bread - SEPARATE THANKS !!! I thought he would cool off so soon!
I won't do that anymore!
to my deepest regret today I did not add an egg and SemashkaF added 100 g .... - horror, not a loaf! oozed even more than the first time! I need to change something, otherwise I’ll get so angry!
bakers
An excellent recipe, without problems, for teapots in bakery like me. After all, I also use a bread maker for kneading. And even the amount of yeast is similar to that which I add to the bread dough.
cry
Greetings to all bakers))))
Three days ago, my husband presented a bread maker, the first bread was baked with milk on wheat flour, the second according to the recipe for French bread (all recipes from this site), and today I got to the rye bread. Thanks to the author for this recipe!)
Only changed it a little, under the ones in the refrigerator: Wheat flour 190 g
Rye flour 170 g
whey (from sour milk) 300 ml
(of which 2 tablespoons of kvass wort concentrate)
Salt 1 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 2 tbsp. l.
Yeast 1 small. measuring spoon (5 g)
To be honest, I don't have scales and I throw flour on the eye))), I add it during kneading.
The bread is just dumb, it's a pity I don't know how to upload photos, it's very beautiful and lush.
Thanks again!
ruta129
Happy New Year to everyone
I love this bread very much, I bake it constantly and always happy with a stable result. For me, this bread is the healthiest and tastiest! I cook it almost on the machine, but I always use measurements ... True, sometimes I sprinkle seeds and sesame seeds with caraway as much as there is .... sometimes I replace sugar with honey or fructose, but this does not change the result for the worse ... There are several photos at different times, but they are almost like twins brothers
This is one of the last

Viennese bread (bread maker)

The bread here is still hot, the current is from the oven .... the crust is crispy and savory, with a pronounced taste of fried sunflower seeds (... and the smell ....)
I bake in Panasonic on Rye mode.
After pouring out the yeast from the dispenser, I begin to help with a silicone knife to collect the bun "in a heap" (the remains from the walls and from the bottom to form a "single" bun).
July
Thank you! Delicious. Has risen a little, for some reason. I'll try to change the yeast.

Viennese bread (bread maker)
simax
The bread is interesting, tasty, but I count a lot of liquid in the recipe ... for 360 grams of flour, 300 ml of liquid I got a squishy slurry under a mixer, I did not dare to bake in rye mode, since there is little time to adjust the bun, 1 batch of everything, on the main "to dance with a tambourine", which she did. I added 6 measuring tablespoons of wheat, and still there was a daub under the stirrer, I thought it was a fix with it, the seeds were another 100 grams ... as a result - the crumb is damp, sticks to the teeth, the roof is slightly concave inward. If I hadn't added so much flour, I wouldn't have saved the bread. The recipe needs to be brought to mind.
July
By the way, I also added flour ...
Snezantik
Quote: yevlakh

Not enough water for 600 g of flour ...
and 190 gr + 170 turns out to be 600 gr. really ???
helena *****
190 g + 170 g you get 360 g. Or 600 ml, if you measure it with a glass! At first I put the recipe, measured the flour in ml, it is more convenient for me - to measure it with a glass ... But at the request of the moderators I replaced ml with grams ... But flour is not water ... 300 ml of rye flour and 300 ml of wheat, but by weight it turns out 190 g and 170 g ... It seems that someone is confusing 190 g and 190 ml when he writes that there is not enough flour ... The recipe has been checked 1000 times, everything is normal there! Read only carefully)))
Flowerbomb
If you bake this recipe on the main program, do you still need to install a spatula for rye flour?
Admin
Quote: Flowerbomb

If you bake this recipe on the main program, do you still need to install a spatula for rye flour?

Nothing depends on the type of spatula Choose any spatula.
Florichka
I baked some bread, delicious, I liked it, just a little donkey and failed, why? When I have a lot of rye flour, it’s always like that.
helena *****
Usually this happens when a little more than necessary liquid ... Or the dough takes a little longer to leave ... Try to reduce the amount of water by 10 grams. And watch the dough rise. As soon as the rise stops, turn off the auto mode and turn on the baking.
Florichka
Thanks, I'll try.
AlenaI
Quote: Tinka_tinka

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.

Please tell me which mode to choose for Redmond RBM 1905? I used Rye Bread. The dough rose well and ... .. fell off.
Admin
Quote: AlenaI

Please tell me which mode to choose for Redmond RBM 1905? I used Rye Bread. The dough rose well and ... .. fell off.

The concept of rye is extensible and depends on the amount of rye flour in the dough.
If there is more wheat flour, then wheat-rye bread, two proofing of the dough is required and you can bake in the Basic mode.
If there is more rye flour, rye-wheat bread and one proving, combined baking is required.

And keep an eye on the flour / liquid balance !!! Reading the topic Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
frauTutti
Thanks for the recipe, I did it and really liked it)) it was the second bread that I baked.
The only thing, I baked it without cumin. Very tasty, sweet and sour bread, with a dense, heavy crumb.
Baking in Cameron, set the general regime, for 3 hours.
helena *****
I'm very glad that the recipe works! Judging by the reviews, in any bread maker ...))))
oxanka611
I tried your bread, added 4 tbsp to the original recipe. l. flour.This is my first rye bread without dips and cracks, very tasty, thank you very much.
Viennese bread (bread maker)
Viennese bread (bread maker)
helena *****
I am very happy! Your bread is excellent! I hope it will be registered in your kitchen for a long time)))
Bottling
helena *****Is it possible to replace rye malt with kvass wort (LIQUID CONCENTRATE), and if so, in what proportion? I really want to bake your bread!
Admin
Quote: Nalya

helena *****Is it possible to replace rye malt with kvass wort (LIQUID CONCENTRATE), and if so, in what proportion? I really want to bake your bread!

Can be replaced with kvass wort, 1-1.5 tbsp is enough. l. for taste and color
Olga Matvey's mother
Good day everyone! It seems to me that the author needs to write 2 recipes, one with ml. another with c. And please correct the yeast in the recipe. Specify how many you need 5 gr. or 5 ml.?
Admin
Quote: Olga Matvey's mom

Good day everyone! It seems to me that the author needs to write 2 recipes, one with ml. another with c. And please correct the yeast in the recipe. Specify how much you need 5 gr. or 5 ml.?

Do you think your writing is clearer? What does "one with jr. Another with gr." Mean? The author writes a recipe from which he bakes bread, and the rest is the interpretation of the readers

The author's recipe clearly states: Yeast 1 small. measuring spoon (5 g)
One measuring teaspoon contains 5 ml. liquid or 3-4 grams of dry yeast. We measure yeast in teaspoons. So we take 1 teaspoon.
Olga Matvey's mother
You are not right. 1 small measuring spoon equals 3.3 grams. I'm not offended by the author, just judging by the reviews and comments, such questions appear and the readers are confused. So I suggested, can I write two recipes?
Admin
Quote: Olga Matvey's mom

You are not right. 1 small measuring spoon equals 3.3 grams. I'm not offended by the author, just judging by the reviews and comments, such questions appear and the readers are confused. So I suggested, can I write two recipes?

I wrote above " 3-4 grams of dry yeast"

If you personally liked this sample of bread, then there is no problem to bake it, in addition there are all the components and the forum has a large database of materials on how to do it correctly, read here "Basics of kneading and baking bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

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