Wheat-rye bread in a bread machine (our family proven recipe)

Category: Yeast bread
Wheat-rye bread in a bread maker (our family-proven recipe)

Ingredients

water (or water + milk, water + kefir) 320 ml.
olive oil 3 tbsp. l.
wheat flour 300 gr.
rye flour (or Nastyusha linseed mixture) 200 gr.
sugar 1.5 tbsp. l.
salt 1.5 tsp.
dry yeast 1.5 tsp.
ground coriander 5 gr.
dill (dry) 10 gr.
sunflower seeds handful
pumpkin seeds handful

Cooking method

  • Laying dry / wet according to the instructions for your bread maker. For me - first liquid, then dry.
  • I heat water (or water with milk / kefir), not boiling water, of course, but not directly from the refrigerator.
  • I sift the wheat flour.
  • The mode is standard (mode No. 1 in my bread maker), weight 700g, crust is either medium or fried.
  • I close, launch, control the bun through the window. As a rule, intervention is not required, but if it suddenly turned out to be watery - attention, trademark =) - I add a little oatmeal, the most ordinary one. It perfectly absorbs excess moisture, and unlike flour, it is very difficult to overdo it with it, but it is easy to plump excess flour ...
  • Another version of the same bread (I don't think it's worth doing a separate recipe) - instead of sunflower and pumpkin seeds, I put onions (fried or so chopped).
  • Taste and smell in both variants is just dull. Bread always grows to the ceiling, nothing settles, does not crack =) I went through the recipes for a long time, combined, brought out my own version.

Time for preparing:

3 hours 18 minutes

serzh
Let's try to cook it tomorrow. Let's see what height it will be.
marmil
I think (and hope) everything will work out! good luck! then tell me how and what ...
Sabrina
Quote: marmil

Standard mode (mode number 1 in my bread maker),


Tell me how long is your regime, my first is the main 2.50 hours.
I want to try it tomorrow.
Thank you !!!
marmil
Quote: Sabrina

Tell me how long is your regime, my first is the main 2.50 hours.
I want to try it tomorrow.
Thank you !!!

oh gods, only now I saw that I indicated the wrong time, of course not an hour and a half! the main mode for 700g bread goes for 3h18min.
Sabrina
Quote: marmil

the main mode for 700g bread goes for 3h18min.
That's nice, now I will select the right time, and again the question is your regime, how many batches does it do? I have the main batch, then it interferes once more, well, the third time just crumples a drop, it will do what you think
marmil
Quote: Sabrina

That's nice, now I will select the right time, and again the question is your regime, how many batches does it do? I have the main batch, then it interferes once more, well, the third time just crumples a drop, it will do what you think
Sabrina, look, I have the main batch, then the dispenser beeps, pours out (I put everything in at once, I don't use it), then sausage. The process of raising the dough calms down and goes on, that is, it turns out that my kneading is in 2 stages. So your regime is quite suitable, I don't see anything critical in additional stirring!
Sabrina
Quote: marmil

So your regime is quite suitable, I don't see anything critical in additional stirring!
Marinochka with me a piece of bread, well, a photo, for sure
marmil
Quote: Sabrina

Marinochka with me a piece of bread, well, a photo, for sure

With pleasure, mmm to get it!
serzh
Quote: marmil

I think (and hope) everything will work out! good luck! then tell me how and what ...

Okay, Marina. Tomorrow I will unsubscribe and if it works out I will take a photo.
echeva
"Family, proven" - inspires respect !!!
marmil
echeva we bake according to this recipe many times and my husband pawns me too, and even if something is wrong with the kolobok, everything can be corrected with hercules
kirch
I would like a cutter.
marmil
Quote: kirch

I would like a cutter.
I'll look in the archive now ...
Wheat-rye bread in a bread maker (our family-proven recipe) For example )
Sabrina
Marine in a hurry with a report
Since my beloved: spiteful: does not like caraway seeds and the like, I chose for myself with onions. I honestly didn’t even imagine what taste, the taste would come of it, I fried the onion in a spoonful of oil, so she went into the offset already took peeled rye flour, well, the program,
I have 3 dietary (3 hours 30 minutes).
Today we have a small family holiday, so for 4 people they ate the whole loaf at once. At night I decided not to bake yet, I have to finish the store, and tomorrow I will bake it. Great bread for my husband, why for my husband? I baked him so many delicious (for me) and everything was not that, but THIS IS THAT !!! Me too delicious !!!!
Thank you for sharing the recipe !!!!
Take any piece, promised

🔗

🔗
kirch
How I liked the cut bread. I will definitely bake it. I was afraid to add rye flour, I thought that the bread would not rise
RepeShock

And I am with the report

From the liquid, a little simple yogurt + water, the rest is according to the recipe, only in terms of a 500g bun.
From spices ground coriander and dried marjoram.

I liked the bread, light, soft, I will bake. Thanks for the recipe

Bun.
Wheat-rye bread in a bread maker (our family-proven recipe)

Incision.
Wheat-rye bread in a bread maker (our family-proven recipe)
marmil
Quote: Sabrina


Take any piece, promised

What a handsome man, Sabrina! I take very very good 2nd from the left, the most sticking out above all.Eat for health, I'm glad that our bun came up to you
marmil
Quote: kirch

How I liked the bread cut. I will definitely bake it. I was afraid to add rye flour, I thought that the bread would not rise

It's all about the proportion - 200 rye and 300 wheat - bread takes off, but if it's the other way around or 1: 1, then everything will be low, but tasty too (experiments ...) and denser as it were. But me and my family like fluffy breads better
marmil
Quote: RepeShock


I liked the bread, light, soft, I will bake. Thanks for the recipe

cool bread turned out! to your health !!!
mylik.sv
Thank you very much for the recipe for a wonderful bread!
Knead it in HP, and let it stand and bake it in a slow cooker.
Additives included coriander, dried herbs, dried paprika (petals), sunflower seeds, and pumpkin seeds.
It turned out very tasty! And he got up well. Sorry, I can't take a photo.
marmil
mylik.sv to your health! I don't have a baking mode in my slow cooker ... many recipes go by .. and the bread tastes different every time - I put one herb or a mixture of others, or onions - in short, the sea
AlenaT
Marina, how would you make your bread without using a bread machine?
Would you answer? I want to do today ...
I'll wait for an answer, but for now I'll try to do it myself ...
But I still expect an answer ...
marmil
Quote: AlenaT

Marina, how would you make your bread without using a bread machine?
Would you answer? I want to do today ...
I'll wait for an answer, but for now I'll try to do it myself ...
But I still expect an answer ...

hands ?! knead, let it settle for at least the same 3 hours, periodically (a couple of times) crushing, bake in the oven ... well, theoretically, it’s probably, they have baked bread from time immemorial without a bread machine, except for ciabatta outside of HP, I did not bake bread ...
Olga from Voronezh
Thanks for the recipe!
mylik.sv
If there is no baking program in the cartoon, then you can try Soup or Porridge on the program, in my opinion. I read somewhere, it seems in the topic about the cartoon Scarlet 410
The girls here are very fond of experimenting and they succeed! Try it!
chaki2005
My thanks !!!

I sprinkled the top with seeds, sesame and poppy seeds.

Wheat-rye bread in a bread maker (our family-proven recipe)

Wheat-rye bread in a bread maker (our family-proven recipe)
Olga from Voronezh
marmil
Marina, baked bread and was almost eaten. I blundered with the photograph - I did not. I will report it like this - it didn't work out right, it sank. Delicious bread. Baked without pumpkin seeds. I just didn't have them. Today I bought it with the intention of repeating it.
Tashechka58
Marinochka, thank you so much for the recipe !!! It turned out very tasty, a special thank you from my husband, I really liked it. I didn't take a picture, it turned out exactly the same as yours
Tamar
I beg you, tell me - what's the matter. Everything is clear according to the recipe, on a mixture of water and homemade yogurt. Spices - cumin and flaxseed. The gingerbread man was correct, the dough rose well. And here's what happened.
Wheat-rye bread in a bread maker (our family-proven recipe)
VishenkaSV
Quote: Tamar

I beg you, tell me - what's the matter. Everything is clear according to the recipe, on a mixture of water and homemade yogurt. Spices - cumin and flaxseed. The gingerbread man was correct, the dough rose well. And here's what happened.
Wheat-rye bread in a bread maker (our family-proven recipe)
And I just had such beauties .. What is the reason? And I'm wondering ..
OJGG
And I didn't have enough liquid, I had to splash a little on my eye
marmil
Guys, about a flat roof - it happens to me in two cases - if I leave the bread for more than 15-20 minutes after baking in KhP - it gets damp or something ... and if I don't add hercules, this is a paradox. apparently even in proportions, sometimes there is more moisture than necessary (you must agree - water + kefir or water + yogurt there is a difference in density, you really need to be guided by the terrain, so to speak ..) and therefore even a handful of rolled oats helps to collect all unnecessary! and it is not felt in bread ..
marmil
chaki2005 - what a handsome man! For some reason I always forget to sprinkle something on top, but this is how it decorates the bread !!

Olga from Voronezh - to your health! the dome sometimes falls down with us, I repeat once again that so far I have found 2 obvious reasons, but sometimes everything seems to be as usual, but he took it and fell ... drafts or something

Tashechka58 - Bon appetite! husbands yes, they love delicious bread, my own oven was imbued with it !!
marmil
mylik.sv, I experimented once - I prepared a biscuit according to reviews of how to cook without a baking mode. It turned out that the omelette did not touch this topic anymore))) I want to change the cartoon ... to a modern one
Tashechka58
marmil , I made such bread today, but it also turned out with a falling dome. The only difference was that the heating was turned off and the window was completely open. And my HP is just in the way of a draft, unfortunately. So maybe this is one of the reasons
OJGG
Thanks again for the bread from our dad! Said: how soft and delicious! I went to the store for kefir - I have it specially with bread ...
Egecihora
Quote: marmil

Guys, about a flat roof - it happens to me in two cases - if I leave the bread for more than 15-20 minutes after baking in KhP - it gets damp or something ...] and if I don't add hercules, this is a paradox. apparently even in proportions, sometimes there is more moisture than necessary (you must agree - water + kefir or water + yogurt there is a difference in density, you really need to be guided by the terrain, so to speak ..) and therefore even a handful of rolled oats helps to collect all unnecessary! and it is not felt in bread ..

I also got a flat and bumpy roof, which means that there is an obvious imbalance between liquid and flour in the recipe. It's a shame

I don’t quite understand why I should upload an incompletely verified recipe, or they would have warned that around him you need to dance with a tambourine.
By the way, there is not a word about oatmeal in the recipe.
OJGG
RATIO OF FLOUR AND WATER

Types of bread Wheat flour in% Rye flour in% Total flour in% Water to flour mass in%
Coarse rye bread 100 100 80
Rye bread 100 100 78
Rye bread 10 90 100 76
Rye-wheat bread 20 80 100 74
Rye-wheat bread 30 70 100 72
Rye-wheat bread 40 60 100 70
Rye-wheat bread 50 50 100 68
Wheat-rye bread 60 40 100 68
Wheat-rye bread 70 30 100 66
Wheat-rye bread 80 20 100 64
Wheat bread 90 10 100 60
Wheat bread 100 100 58


Calculation example No. 1

You took 600 g of wheat flour. This is 100%. This means that you need to take 58% of 600 g of water (600 divided by 100 and multiplied by 58) We get 314 ml.

Calculation example No. 2

You took 300 g of rye flour and 200 g of wheat flour. Only 500 g. This is 100% flour. Of these, 60% rye and 40% wheat. Then water needs 70% of 500 g.

(500 divided by 100 and multiplied by 70) We get 350 ml. water
This is from the site "Old Baker" So I have not enough water in this recipe, 320 ml. I bake it a second time and add it all the time.
kuzea
The liquid in this recipe, on the contrary, is not enough! I had to add a spoonful of butter when kneading; the bun was plump. Of course, it depends on the flour, so look in a specific case on the behavior of the flour: dryish or floating. And I am with a report on the work done: my first rye bread in my life !! Before that, I only made rye cakes ...
Wheat-rye bread in a bread maker (our family-proven recipe)
I liked this recipe so much that I made up my mind ... Yes, and some activism was stuck in the refrigerator ...
And the bread turned out to be well, very fragrant, lush (which I did not expect from rye)
Wheat-rye bread in a bread maker (our family-proven recipe)
Such a delicious smell that I could not resist and began to cut it even warm ... of course I already ate a couple of pieces with great pleasure! Thank you so much for the delicious bread!
Yes, I forgot to add: I baked in the oven at 180 deg. 30 min (if anyone is interested) I kneaded the dough in cotton, then in a bag and rise for 2 hours, then divided it into 2 parts, formed bars (there was no form), proofing about 20 minutes, and into the oven. I sprinkled it a little for steam and put a protvish. Here's the result:
Wheat-rye bread in a bread maker (our family-proven recipe)
THANK YOU!!!
Admin
Quote: OJGG

RATIO OF FLOUR AND WATER

This is from the site "Old Baker" So I have not enough water in this recipe, 320 ml. I bake it a second time and add it all the time.

Specifically for which baked goods are these norms? For bakeries, for bread makers, knead the dough with your hands?
Even bakeries, before pouring water into the vat, calculate the amount of water based on many indicators, primarily based on the moisture content of the flour and the room at the moment of kneading and baking.
Even in bread production, the flour / liquid balance is constantly changing, and it has to be adjusted based on the need, the requirements of the flour itself

If you use these norms, suggested by you, we get hard, dry bread. Indeed, according to the norms of a x / stove, about 400 ml of flour is required for 600 grams of flour. liquid !!! and not 314 !!!!

It is in vain that the Japanese have developed these norms "Amount of flour and other ingredients for making bread of various sizes" especially for baking in homemade bread makers, and these norms work great !!!! Come here https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=1625.0

Why, how many times go overseas in search, when we have accumulated the base, and most importantly TESTED in full !!!

And see what breads our craftsmen bake according to our proportions, where the flour / liquid balance is close to the scheme according to the link - these will be the correct norms and ratios
| Alexandra |
I made this bread, coriander, dill and seeds were not, still very tasty. Question - I added flakes to keep the dry to liquid ratio, is that correct? I really had an unbaked hearth in the very center.
woodwheel
Delicious bread with a beautiful roof, baked three times with onions and always successful! Thanks for the recipe.
mylik.sv
Marinochka, thanks for the delicious bread recipe!
This time the additives included flax seeds, pumpkin seeds, sesame seeds, caraway seeds, a little coriander and walnuts.
I forgot to write that I baked this loaf in the oven!

I add a photo report:
Wheat-rye bread in a bread maker (our family-proven recipe)
Thanks again!
YULIYA
marmil good afternoon!
I tried your recipe. The bread was baked (htya was a little damp) but sat on top. I did not open the lid, did not peep)) but somewhere 30-40 minutes before the end of the program. the top fell ((
I have hb GORENJE BM 1200 BK, program 3 (3:27) for whole grain. at the exit, the weight of the loaf turned out to be 1042g
I tried to count the recipe under 900g, but apparently unsuccessfully))): water-411ml (I mixed water with kefir, about 2/3); oil-3 tbsp. l + 7/8; flour psh-386, rzh-257gr; sugar-2 tbsp. l .; salt-2h. l; dry dr.-2h. l .; coriander-6.5 g.; sunflower seeds
Below I will try to post a photo report:
Wheat-rye bread in a bread maker (our family-proven recipe)

Wheat-rye bread in a bread maker (our family-proven recipe)

Wheat-rye bread in a bread maker (our family-proven recipe)
YULIYA
I would be glad to advice)))
since this is the 3rd and so far the most successful attempt, before that I tried other recipes:
1st test "Rye bread": shiver-1.5 hours. l .; oats. hl-3st. l .; rye flour. -255gr (wallpaper); flour psh - 90g (whole grain); vinegar-2 tbsp. l .; water - 270ml; salt-1 tsp l .; sakh- 1 st. l .; grows up. oil - 2 tbsp. l.
the batch was very good. liquid (like pancakes, but thicker) and the middle is not baked at all, but the crust is VERY tasty. I would very much like to understand how to bring this recipe to mind !!!! Here is a photo:
Wheat-rye bread in a bread maker (our family-proven recipe)
Wheat-rye bread in a bread maker (our family-proven recipe)
Wheat-rye bread in a bread maker (our family-proven recipe)
this is attempt # 1 next to attempt # 3)))

Julia
attempt # 2:
recipe: water-162ml; salt-0.9 h. l; sah-0.9 st. l .; sub. m-0.9 st. l; wheat flour (whole grain) -135gr, rg (wallpaper) -135g; yeast-0.9 h. l. I thought about 900g, but the lump was very small, this time not liquid, but viscous. After the whole grain mode, it was still baked on the "baking" mode for 40 minutes.
result: I still didn't get baked in the middle and didn't get up at all, like the first ...
Here is a photo:
Wheat-rye bread in a bread maker (our family-proven recipe)
Wheat-rye bread in a bread maker (our family-proven recipe)

I'm waiting for advice, if possible)))
All 3 options are made from the same flour. On the whole grain mode 900g medium crust
Admin

For tips, go here "Kolobok made of wheat-rye flour (master class)" https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=49811.0

You can take your main recipe, but the technology and advice must be repeated

In your recipe, the technology and flour-liquid balance are violated. Learning to make bread dough!
Julia
thanks, we will learn))
ekaterinka7279
Marina, I want to bake your bread! This will be only the third bread in my experience) I'm a beginner Tell me, please, don't we sift rye flour? The lack of additives does not need to be compensated for with flour, do they also weigh a little? I would be glad if my questions make you smile))))) I don't know much about baking bread yet

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