Wheat-rye bread "Capital" (bread maker)

[White]

White
Good luck to you ! I look forward to the result together with you!

Here is my bread

Cut hot. The crust was very fried and the roof burst slightly ... But the taste of ordinary bread!

I didn't even expect that everything would work out the first time! Thanks for the recipe!

I am also a very, very young pitch, swung after the first successful white bread on a gray one. and nothing came of it.
the smell and taste are divine. but for some reason:
1) did not rise
2) the hat is badly broken
although the recipe is 100% repeated.
baked in the main mode.

I am sad. we will eat, of course, but I want to repeat it without mistakes. what did I do wrong?

what was the yeast and where was it poured? it is important!

saf moment, down. the recipe does not say anything else, like, in the HP they write that it is necessary to put

saf-moment works in a dry environment, that is, they should not come into contact with water (or any other liquid) when laying. and also the salt from the yeast should be laid further away. and the date on the yeast pack should be seen ...

yes, that's exactly what it was. fresh yeast (I'm a "novice" baker, everything is just bought, according to the advice and the date is checked).
probably hands are crooked.

why salt d. b. long away?

yeast doesn't like salt, they like sugar

Delicious bread thanks !!!

Good evening everyone and delicious bread !!! I bake capital but without yeast on sourdough! The result is not known yet it will be ready to take a picture ...

Here is my capital. Well, they don't want to go up, but they are delicious!

Thanks for the recipe.
If my sister liked your Darnitsky with honey more, then I like this one more. I added art. l. liquid kvass wort and 1 tsp. grape vinegar. Thank you so much

She baked bread. I put it on the timer for the morning in the half-hour heating mode. The aroma at 7 am was amazing) Very tasty bread and, indeed, there is a taste of the capital. The crust came out awesome. Thanks for the recipe.

photo of my creation

the output is bread weighing almost 1 kg

So I baked my first wheat-rye bread. True, instead of biokefir, I used fermented baked milk. I put 250 g of flour each + 13 g during kneading (I was afraid that there would be not enough flour). As a result, the bread turned out to be beautiful and tasty. Thanks for the recipe !!! BUT, when I cut it, in some places the crumb was stuck or something. I sin that I cut it as soon as I pulled it out of the stove (I could not resist, I wanted to look)! Probably the crumb just stuck to the knife when I was cutting, and so inside it was all baked. Or was it too much flour ?!
I want to add a photo, but I don't know how to do it yet!

it is not worth cutting the bread hot, you have already seen this
and here you can learn how to insert photos into messages
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

So I baked my first wheat-rye bread. True, instead of biokefir, I used fermented baked milk. I put 250 g of flour each + 13 g during kneading (I was afraid that there would be not enough flour). As a result, the bread turned out to be beautiful and tasty. Thanks for the recipe !!! BUT, when I cut it, in some places the crumb was stuck or something. I sin that I cut it as soon as I pulled it out of the stove (I could not resist, I wanted to look)! Probably the crumb just stuck to the knife when I was cutting, and so inside it was all baked. Or was it too much flour ?! Here is a photo:

The bread is beautiful, even! But you should not cut it hot, the crumb is very jammed

Yes, I already understand. Curiosity let down !!!

But I have nothing to brag about.On the advice of Admin, I didn’t add all the flour, but added it, keeping an eye on the bun. As a result, she was left with a spoonful of rye flour and this is what happened (soft, elastic, but, I think, one more spoon should have been removed):



And here is the result. Not that it was deplorable, but not joyful - not as tall as the girls', the cap was cracked, and the top was lighter than the sides, although I still had to put on the baking.



And this is a cut:



I would be grateful for your comments.

Gotta keep training

Girls, guard! I here by mistake threw my comment on the wrong bread. I was just planning to try this one, so I missed. And my pictures refer to Wheat-yeast on beer (also Fugaskin). Can I move it there? Thank you

I didn't even expect that everything would work out the first time! Thanks for the recipe!


Wow! Bravo!

I baked "Stolichny" according to GOST, according to the recipe from sazalexter, dividing the ingredients of the recipe by 200. I made bread on liquid rye sourdough without yeast. The liquid went 310 ml, mixed in HP for 13 minutes, there was no "puddle" under the kolobok, when mixing I added 1 ordinary teaspoon of semolina. The liquid is a mixture of potato broth and brine from olives, so I excluded salt from the recipe. Everything normally rose and moved away. The roof before baking was convex, while baking the bulge disappeared. The taste of the bread is great.

Today I baked almost the same bread with some changes: I replaced part of the wheat flour (50 g) with the same amount of semolina, in addition to 150 ml of water in the sourdough, added 150 ml of kefir. Knead for 10 minutes, smoothed the bun with a wet silicone spatula. The bread was steamed in KhP for 1 hour 40 minutes with an intermediate inclusion of "Baking" for 1 minute. The bread came out with a beautiful dome, but the roof cracked. I don't add flavors: it's better for me. The previous bread was left to rest for 2 hours - the roof is flat. Next time I will do the proofing for 1 hour 50 minutes, maybe everything will be in openwork with the dome and the roof.

Thank you for the recipe! I baked your khebushek - it turned out wonderful! True, I made a small change - I added a couple of tablespoons of dry potato mixture (I need to attach somewhere By the way, can you tell me where you can stick it? This was me ...) Only my roof fell a little I seemed to be watching the bun, but what -It does not work out my friendship with rye breads. I have already read everything a hundred times, but it seems that I cannot feel this rye bun! But all the same, the loaf turned out to be beautiful, quite tall and tasteful! Thanks again for the recipe!

fine! I am for experiments with both hands !!!
I would add the potato mixture to ordinary white bread, not rich - it will turn out very tasty!
but about the roof ... you need to add a little flour or reduce the liquid. The bun should try to make it a little tighter, but the main thing is not to overdo it - the roof can be ripped off myself every time I get a different roof from rye

Thanks for the advice! Oh, I have already been so exiled over this kolobok! At first it seemed to me very tight and I added yogurt, and so on. Yes, I also forgot to say that I put the walnuts. I really like them in rye bread!

I tried this recipe today in Philips HD-9040, it turned out just fine
First I switched on the program "baking molding" No. 13 (everything is as recommended here - 25 minutes kneading and then proving as much as needed), baked for 90 minutes.
Now I tried it - the taste is wonderful

Yesterday I made Stolichny very tasty. A bit sour for my taste. Next time I'll put a little less kefir.

My husband and I made 2 attempts to spoil this bread. 1 - he forgot to insert the paddle. I had to clean everything up and push it (kefir was already flooded). And then, in the process of leveling, I remembered that the spatula should be different, for rye bread ... At the first sounds of kneading, they gouged out the spatula and replaced it. And he still managed to bake)) thanks for the recipe))

Thanks for the recipe, good bread, delicious! The crust is thin, crispy

Made with yogurt of my own production (from multi) and added tsp.ground coriander.

Delicious bread.
At home, 150 g of kefir remained, the missing part was replaced by 50 g of sour cream - I bake only this bread every other day for a week.
I bake on Panasonic in RYE mode / 3 h 30 m /

[Mar Go]

Scarlet SC-400 (maximum bread weight 750 g)
therefore took advantage of the adjustments Mar Go:

lay in this sequence (the main thing is not to combine yeast with sugar and salt)

1) kefir 3.2% - 200 ml
2) warm water - 150 ml
3) olive oil - 2 tbsp. l.

4) sugar - 1 tbsp. l.
5) salt - 1.75 tsp.

6) wheat flour - 250 g
7) rye flour - 200 g

(as a result, in terms of volume, wheat flour and rye flour turned out equally, rye is heavier)

8.) yeast - 1.5 tsp. (Saf-moment fast acting)

Program - 3.diet (3: 30 = 11 (kneading1) + 30 (raising1) + 15 (kneading2) + 42 (raising2) + 50 (raising3) + 62 (baking))
The crust is medium.

The dough is moderately tight, the oven kneaded without difficulty. The dough rose well, after baking the roof did not settle or crack, the structure is almost identical to the Stolichny store. The scent is different. Still, not quite Stolichny. This is the best rye bread recipe I've tried, although I'm new to baking. What I tried myself - I didn't use more than a third of the rye flour, the bread sagged strongly. This did not happen with this recipe.

Immediately I tried Saf-Levure active with other yeast (they need to be soaked), changing the order of the food. The bread donkey was stronger (the roof dropped slightly, but remained convex), but in moderation. The structure is the same as with dry yeast, the taste is slightly sour. The crunch is crisper. I liked the taste more.

I suspect: the aroma of Stolichny-shop depends on yeast, they strongly affect the aroma of bread. You should try with pressed ones.

THANKS for the recipe!

fugaska, thanks for the delicious bread recipe !!! Only now the top for some reason sat down. Baking oven for 1 program The "main" after the first kneading pulled out the spatula as the girls advised. How delicious it is

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/2576875c5be94491ac1d68112d561897]

URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/0a416bcee40b4070bf22052d262353b2]

to your health!
and the roof can be tweaked by reducing a little fluid. although, to be honest, such a roof suits me

Thank you, the bread is really delicious!

Brightwing! Thanks for the recipe !!!! Now I can bake TWO bread !!! the first is Darnitsky from Gasha, the second is your Stolichny.
I am reporting. All ingredients according to the recipe, only ordinary kefir, 1%. Kneaded on Pizza, left to rise (about 1 hour 50 minutes), Baking 1 hour 10 minutes. (as Gasha taught) I liked the result !!!
No photos, sorry ... Maybe later ...

to your health !!!

Hello everyone
From the multicooker / pressure cooker, here, it seems, no one has yet exhibited bread
Here, take your firstborn

Moreover, I made a reduced portion of 330 grams. flour by dividing all ingredients by 1.5.
Kneading in HP Orion 27G, and almost 2-hour proofing and baking in a pressure cooker VIMAR

Thanks for the recipe! The bread is delicious! But I screwed up a little, the roof fell off and the crumb is a little wet. Baked in two modes, knead in dough mode and then bake. VR oven - bm4013.

[the crumb is a little moist]

Thanks for the recipe! The bread is delicious! But I messed up a little, the roof fell and the crumb is a little moist. https://Mcooker-enn.tomathouse.com/ga...erpics/93638/IMG_0112.JPG

In the bread maker, the bread is baked completely, unless a lot of water is added.
The crumb looks good!
But, if the roof has fallen, then:
- a little extra water
- cut the bread hot!

Based on the beautiful crumb, I suspect that the bread was cut hot And in vain, because we are reading the topic Cooling of finished bread and the processes taking place in it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1403.0

I didn't think about the hot one, but I really wanted to try it, we will take it into account and fix it

I didn't think about the hot one, but I really wanted to try it, we'll take it into account and fix it

Is there any fundamental difference in the end result, if you pour water instead of kefir? That is, to make bread according to this recipe:
250 gr wheat flour
250 gr peeled rye flour
1.5 tsp salt
1 tbsp sugar
1.5 tbsp butter
1.5 tsp yeast
350-370 ml of water

Well, brick by brick turns out for the fifth time

With so much water in the recipe, there can be no brick! I have already commented on your recipe in the topic "Help ..." and it is advisable not to run around the forum with the same question

With so much water in the recipe, there can be no brick! I have already commented on your recipe in the topic "Help ..." and it is advisable not to run around the forum with the same question

Thank you, I just didn't find the right Temko at first, I went there

According to this recipe, I have baked it many times, but I slightly reduced the amount of water, it turns out delicious bread, thanks for the recipe!