Rye Bread: Two Rye Bread Recipes (Bread Maker)

Category: Yeast bread
Rye Bread: Two Rye Bread Recipes (Bread Maker)

Ingredients

Rye bread (Option 1):
Rye flour
(Peeled rye bakery flour
260 g
Wheat flour
(Wheat baking flour. Top grade. Moscow. Mill. Combine N4)
300 g
Water 400 g
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Oil (mustard) 3 tbsp. l.
Yeast (SAF-MOMENT from 11 g sachet) 1.5 tsp.
Extra-R 2/3 tsp
Panifarin 2 tsp
Rye malt 3 tbsp. l.
Rye bread (Option 2):
Rye flour
(Peeled rye bakery flour
260 g
Wheat flour
(Wheat baking flour. Top grade. Moscow. Mill. Combine N4)
300 g
Water 400 g
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Oil (mustard) 3 tbsp. l.
Yeast (SAF-MOMENT from 11 g sachet) 1.5 tsp.
Panifarin 5 tsp
Rye malt 3 tbsp. l.
Agram 2 tsp

Cooking method

  • one size - (Dough mixing serrated knife is used)
  • * For full compliance with Borodinsky, you need to add (a pinch) of ground coriander seed to the recipe.
  • * Starter cultures AGRAM, EXTRA-R
  • Adding about 1 tablespoon of sourdough allows you to make full-fledged rye bread at home.
  • Sourdoughs improve the properties of the dough, the aroma of bread, and increase its acidity.
  • * Agram (powder), (manufacturer IREKS AROMA, Croatia).
  • Rye and wheat flour, dough fermentation products, organic acids, emulsifiers.
  • * Extra-R (powder), (manufactured by LLC "Niva").
  • Fermented rye malt, acidity regulator, oxidizing agent, fermented soy flour.
  • * Panifarin (powder), (manufacturer IREKS AROMA, Croatia).
  • Dry gluten (gluten), amylolytic enzymes.

Time for preparing:

(3 hours 30 minutes)

Cooking program:

RYE program

Note

Having visited in the month of August 2006. at Home Bread (VDNKh), bought additives, malt and
grabbed an information brochure, where, along with general recipes, there are
recipes directly for the Panasonic SD-253 bread machine
Option 1 - something is not very (IMHO).
Option 2 - the very thing (IMHO).
* In both versions - the bread is not black, but like the color of Borodinsky.

Photo Love.

Zoychik
I understand that the recipes differ only in leaven?
In my opinion, I only have Extra-R ... until good black bread did not work out - in color and taste it was right, only the consistency was not the same - very sticky inside ...
Gennadii
Quote: Zoychik

I understand that the recipes differ only in leaven?
In my opinion, I only have Extra-R ... until good black bread did not work out - in color and taste it was right, only the consistency was not the same - very sticky inside ...
- It's strange, I did both options and everything is OK, both are lush - everything was baked, though I (IMHO) not very much with Extra-R.
So, what is your c / n? The point is that these recipes are optimal. only for Panasonic (they are listed separately), but for others - there is no difference - everything is in one heap, for all models (they are also on the information sheet). - if necessary, I'll post it.
-----------------------------------------------------------------------------------
in color and taste it is right, only the consistency is not the same - very sticky inside ... - but, in general, such a situation can be, if it is too "early" early to cut the loaf, do not let the steam come out completely, I usually put c / n. in the evening (on the timer so that the roll is ready at 6.00), at 6.00 I take it out, put it on the wire rack, cover it with a towel and go to work, I come to 19 - the roll is cold, the steam comes out - the product is ready - you can cut and use it.
Alexander
Recipe # 2 has been tested.Instead of mustard oil - olive oil.
The bread is beautiful. The taste is closest to the factory round gray-black (I don't know what it's called) or Riga (it used to be like that).
On his beloved Borodinsky looks like only the aroma of coriander and shade.
I would like to get bread like "Darnitsky".
What do you think will work? And what to change in the recipe? Remove malt?
Gennadii
Quote: Alexander

Recipe # 2 has been tested. Instead of mustard oil - olive oil.
The bread is beautiful. The taste is closest to the factory round gray-black (I don't know what it's called) or Riga (it used to be like that).
On his beloved Borodinsky looks like only the aroma of coriander and shade.

one). Oil, in printsyp - you can any (even sunflower). Mustard simply adds a very subtle flavor.

Quote: Alexander

I would like to get bread like "Darnitsky".
What do you think will work? And what to change in the recipe? Remove malt?
2). No, no, malt is part of any rye bread recipe. necessarily, unfortunately I don't have an exact recipe, but I think that when preparing "Darnitsky" - you need to use molasses.
Zoychik
I put in more malt and sourdough, so it turned out to be black bread
only the consistency is not the same .. probably, there was something with the water-flour ratio
Gennadii
Quote: Vladimir

The question is, is it possible to use malt, which is used in brewing, instead of rye malt? And there is an opportunity to get a brewing opportunity.

- In my opinion, it is possible! Only, you need to use red malt - like, it is used in brewing. But, just in case, here is a description of the technology for the production of white and red malt - 🔗
Quote: Vladimir

Otherwise, when visiting a store at VDNKh, there was no malt available, there is often no way to go there

- Simple, in advance - call: 8-499-760-27-54 - this is an ordinary landline free telephone, automatic telephone exchanges are slowly switching to this type of number.

TXT: please do not use the bb-code when publishing a link.
Gennadii
Quote: Vladimir

Thank you! Apparently I was given "white malt", and in the form of whole grains (by the way, how does the malt look?), I will grind it in a coffee grinder ... but what to do! The beer turns out to be great from it, boom to hope that bread does not disappoint. I will unsubscribe about the results.
In appearance it resembles: the coffee drink "Spring" in color and consistency, in smell - kvass wort, crystals - melt in the mouth. The packaging says: Fermented rye malt.
Petrovich
I'm already throwing out the third loaf - I'm trying to bake rye bread! It seems that he did everything according to the recipe: the first time - Russian bread, this is where coffee and cocoa are included, the second time - rye bread, already with the use of BAZ leaven (I bought 12 liters - what to do, I don’t know!), Both times they come out shapeless raw bricks! Made according to recipes from a book attached to the bread maker, IMHO, it's about proportions! Stove SD-253
Gennadii
I, baked 1-in time - according to the recipe attached to the bread maker: II recipe for dietary
from the section Rye bread - the result is not edible. Only according to the above recipes, everything worked out, and it's great. Conclusion: do not use the rye bread recipes from the accompanying book for the bread machine. Only these 2 recipes are recommended for a specific Panasonic-SD253 bread maker and only they guarantee result. Well, what to do, you need to go to VDNKh.
Petrovich
Is it possible to bake bread according to these recipes with BAZ sourdough, but without malt?
Gennadii
And AGRAM and EXTRA-R, I think, it is quite possible to lure BAZ'om (because for bezrybe and cancer - fish). But proportions ... (Nevertheless - the BAZ leaven "stands next to" dry AGRAM and EXTRA-R leavens. But malt (especially for one such small (not on an industrial scale) loaf) is indispensable. IMHO, instead of malt, you should use the usual kvass wort - the smell and color are at least very similar, but the proportions are also ??? Also, it is imperative to use either PANIFARIN or pure gluten (gluten), since rye flour itself does not contain it - accordingly, the dough will not rise.
Gennadii
Yes, here's another, Luca gave a recipe for rye bread - 🔗 - no special additives. Better, even so, turn directly to her.
Petrovich
In the recipes from Panasonic, by the way, it is BAZ that is indicated, there is no talk about Agram ...
Petrovich
By the way, PANIFARIN is also indicated in the book as desirable additive! It seems to me that there is a typo in the recipe: something 840 g of wheat flour is too much for a loaf of rye bread! Yes in those. character specified max. capacity - 600 g of durum wheat flour ...
Gennadii
That's right, 840 gr. torment is nonsense. The fact is that the instructions were written to the c / n either delirious or high, but most likely just people who are not interested in keeping their products working for a long time (in order to have as many repair cases as possible from overload). All recipes in the Panasonic manual must be checked and if there is a discrepancy between the number of measuring cups and the indicated flour mass, the recipe - wrong!

You need to know this, as two times two = four:
1. Measuring cup from Panasonic SD-253 and SD-207 = 240 ml.
2. 1 measuring cup 240 ml. = 150 gr. wheat flour.
3.1 measuring cup 240 ml. = 130 gr. rye flour.

The mistake of so many, is that also different cotton (mainly sold in our country and abroad) have different measuring cups and 210 and 230 and 240 and 250 ml. and when writing a recipe, especially on sites on the network, at best they simply indicate: - I have a measuring cup 230 gr. - and then one can only guess what was meant. What's even worse, sometimes they just write: the amount of flour is 3 hours (820 g), that is, blindly repeating recipes from such sites is unreasonable.
Petrovich
I baked bread according to the second recipe: Finally we got something that looks like black bread! The bun, however, is rather small and damp, but you can already eat! We will try further ...
Gennadii
You can suggest: Old or low-quality flour or yeast, for me, according to both recipes, rolls are obtained - just above the bucket, inside - without signs of non-baking. It's a pity that I don't have a digital camera yet! Also, it is important (IMHO) - to strictly maintain (for repeatability) the weight of flour and water.
DuDyuka_Kiev
According to the recipe from Panasonic's book, I only get ordinary rye bread, I tried Russian (coffee + cocoa) - what turned out to be indistinct immediately went into the trash can ...
After that I calculate all the recipes ...

maybe someone will need ...
the content (in%) of AGRAM DARK is determined by the ratio of rye and wheat flour and is calculated by the formula:
Ab =% rye flour according to the recipe / 65.
For example, with a content of 70% rye flour Ab = 70/65 = 1.08%, with a content of 30% rye flour Ab = 30/65 = 0.46%.

🔗

Alexandra
Twice I made rye bread according to recipe 2. The first time I had to add about 60 ml of water, the second time I immediately poured 460 ml instead of the indicated 400, and in the process I added more water. The second time it came out in consistency and tasted close to ideal, sprinkled with seeds on top before baking, and ground coriander was added to the dough to the maximum specified. Conclusion - I will immediately take 500 ml of water
Olga
Hello everyone) now I have become the owner of the PANASONIK bread machine
I immediately tried to bake bread ..... first wheat because there were all the ingredients)) it turned out super! and from the book to the stove .. but subsequent experiments led to a not very good result (firstly, I read the forum late and drew attention to how the book was translated) and secondly, I think that the first result was good because of the use of imported flour ...
but with rye bread not so good .. recipe in the book
DuDyuka_Kiev
I baked according to the 2nd recipe, but

instead of panifarin, stabilase (also dry gluten) 2 tbsp. l.
malt - glofa extract, in principle the same, but took only 1.5 tbsp. l.

result - the husband said that he looked like custard bread.
we take for permanent use!
Thank you!

hleb rjan 2007 02 18 1.jpg
Rye Bread: Two Rye Bread Recipes (Bread Maker)
Tan-yana
Quote: Paul
You need to use the recipe at
https://Mcooker-enn.icdself.com/in..._smf&Itemid=26&topic=84.0... We baked ourselves according to the recipe - it tastes like real black bread.

I completely agree with you. I make this bread all the time. I really like it all my home, plus it is not at all difficult in the availability of ingredients, and with this we still have a problem in Kiev (for me).I will not repeat myself about the absence of many components. Therefore, this recipe is very acceptable to me. My neighbor had just become the owner of Panas 253 (so it arrived in our ranks) and the first recipe that I advised her was this one. Now we are waiting for the result. I think she will succeed the first time. By the way, I did it the first time and to this day without any problems. Great recipe.
Olga

The bread is excellent !!!! Many thanks to Gennadii
Bello4ka
For the first time she baked rye bread (the other day I bought everything I needed at Dom-Bread). Used the recommended recipe Gennadii (Option 2). The bread turned out to be beautiful and very tasty - half of the roll flew away, not even cooled down. So I came to say thank you to Gennady
And by the way, I did everything according to the recipe, it took just as much water as it was written.
Grigorieva
Hello everybody! I was in Moscow and at VDNKh I collected all the additives in the House - bread. And of course the recipes. I baked bread according to the second recipe. The result is just super!
The photo is not added, unfortunately.
olga71
Hello everybody! Today at the end I got to VDNKh (I'm from the suburbs)! I bought everyone !!! Until tomorrow I could not bear to bake rye according to the second recipe from "Recipes from the firm". So far I like everything: the rise of the dough and the smell and the formation of a crust .... I look forward to the end I will try to unsubscribe tomorrow what happened ...... Judging by my good start and your previous responses, everything should work out !!!!
olga71
Its me again!!! Hello!!!! I reprimand: THE BREAD HAS BEEN PRODUCED !!! The crust is good, the crumb is baked, fluffy. Mine liked it. But for my taste of malt, next time I will put not 3 tbsp. l., and 1-1.5 tbsp. l. There is no photo because it was sniffed ...... delicious .....
moby
Tell me! I bake bread according to a recipe from Panasonic rye - scalded... The dough was kneaded on pice and now I'm cooking on basically... But the question is this: in the rye mode, baking is an hour, but mostly 50 minutes. Maybe after baking on the main turn on the mode bakery products and bake there for another 10 minutes?
tat-63
I bake rye for 50 minutes, everything is baked.
Love.
Rye Bread: Two Rye Bread Recipes (Bread Maker) Rye Bread: Two Rye Bread Recipes (Bread Maker)
Today I baked bread according to the first option, loaded everything strictly according to the recipe into the bread maker and turned on the "Dough" mode (there is no mode for rye bread in Kenwood).
There was no time to follow the process, I didn't see what the bun was, I came 2 hours later, looked through the window, the dough rose well, almost to the edges of the bucket, turned on baking for 1 hour 30 minutes and here is the result in the photo. The bread is delicious. Tomorrow I will try to bake the second option, this one has already been eaten so delicious. I will try to post the result.
Tcherezova
I don’t understand .. Well, I didn’t have panifarin, sourdoughs and malt, and rye bread too. Baking on the main one. But the bread turned out to be black, tasty, rather classic.
Water-280ml
Wheat flour-160gr
Rye flour-240g
Unrefined sunflower oil-2 tbsp
Kvass wort-2st l
Apple cider vinegar-1h-1st l. taste
Mustard powder - 1 tbsp
Chicory-1h-1st l to taste
Salt - 1.5 h. l.
Brown sugar -1st l
Yeast Saf-Moment-1.5hl
Follow the kolobok.
Weight exhibited 750g
Cotton Scarlet
Best regards to the forum participants
SavosRU
"Thank you" said after the first bake.
Now I want to write a short report ...

Did the second option, but with minor changes:
- malt - it was not at hand, but there was a malt concentrate (in consistency like honey). So I took a tablespoon of this concentrate instead of the indicated three tablespoons of malt and dissolved it in water
- water - I just took a little less, 370 ml, since part of the liquid is in this concentrate of malt, and someone else wrote, they say, there is too much water
- oil I replaced mustard oil with grape seed oil - it is my most popular, it just so happened
- panifarin - well, 5 teaspoons for a total 560g of flour, in my opinion, is too much ... I used 2 for the first time, then I tried 3 and did not see a difference, so two are enough (this is about 5g on my scales, that is, about 1 % by weight of flour)
- agram - the recipe does not indicate which, dark or light - I used a dark

The bread came out just MAGIC - now my household demands only it and I constantly do not have time to photograph ;-)
Next time I'll take a photo, but what's there to watch? It must be sniffed and eaten !!!

Thanks again for the recipes, Gennadii!


P.S. Yes, Panasonic SD-ZB2512 bread maker. RYE mode
Bober_kover
Good bread, quite tall, made with Extra-R.
Rye Bread: Two Rye Bread Recipes (Bread Maker)
Rye Bread: Two Rye Bread Recipes (Bread Maker)
Busyavka
I baked bread according to the second recipe. I added ground coriander and dried dill. The bread turned out to be just wonderful. Tall, baked, aromatic. I ate the humpback while still warm. Thank you very much for a simple, affordable and delicious recipe.

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