Rye Bread - Old Russian Recipe

Category: Sourdough bread
Rye Bread - Old Russian Recipe

Ingredients

Leaven:
Water 500 ml
Peeled rye flour 3 cups (230ml cup)
Sugar 3 tsp
Yeast 1 tsp
Dough:
Water 1 cup
Wheat flour 2 cups
Peeled rye flour 2 cups
Leaven 1 tbsp. l. with a slide
Tea brewing 0.25 cups
Apple vinegar 1 tsp
Salt 1.5 tsp.
Sugar 2 tbsp. l.
Powdered milk 2 tbsp. l.
Vegetable oil 2 tbsp. l.
Yeast 1.5 tsp.

Cooking method

  • In a large, non-metallic, wide bowl, combine all ingredients. for sourdough until smooth and place in a warm place for aging. After 3 hours, the starter must be mixed. Fermentation time is 18 hours. Next, the finished starter culture is stored in the refrigerator until it is fully used.
  • From personal experience, I advise you to take a large container for the starter culture, as it grows a lot. After 18 hours I did not get a full liter jar of starter culture, but I poured it into 1.5 liters. jar and in the refrigerator, it grew and took ¾ jars. The recipe says that the leaven is enough for 10 - 15 loaves, but, in my opinion, for more.
  • The tea leaves should be strong and should be added to the dough better than hot (put 4 black tea bags in 0.25 cups of hot water, leave for 5 minutes, then add to the kneaded dough).
  • Bake in the "Rye bread", With a medium crust.
  • I took this rye bread recipe from the instructions for the LG HB-205 CJ
  • I have baked it once, but everyone who tasted it unanimously approved this bread, in general, I will bake it again.
  • P.S. Photo in the recipe - by sweeta.


Aglo
I am always moved by reading about tea leaves, vinegar, coffee-cocoa in the recipes of old Russian bread.
Alexandra
I added tea to rye and whole grain, I liked the result, I refrain from other ingredients
marishka
I also used this recipe. Overall, I liked it. The bread turned out to be somewhat similar to Riga, but I want more salt. Overall, the recipient is good.
Anjutka
Hello! Today I tried to bake bread according to this recipe, though I used sourdough from another recipe (also Dentist) - but the bread did not work out, it was kneaded very well during the cooking process and rose, but when I got it out, in appearance it was an absolutely successful brick , with a crispy tasty crust, though after a couple of minutes it slightly sagged, but when I cut it, it was completely raw inside, the inner crumb resembled just a rather swollen and fit ball of dough in bubbles and completely raw, what do you think is the mistake? HP-Panasonic SD 523, thanks in advance, otherwise I really liked the crusts, I hope the bread itself is no less tasty
Jenny_a
I also baked bread according to this recipe, - it turned out to be ruddy and appetizing ... but still something was missing - sourness or something?) But in general, the recipe is very useful)
Juju
I made this bread .. to be honest - I expected more .. probably because of the sourdough .. And so - like Darnitsky .. only it is easier to cook - there is no fuss with sourdough ..
Gin
I make this bread all the time - the recipe comes with the oven. the cup is not 230g, but 240g is the LG measuring cup. the sourdough lasts for a very long time, the bread is tasty
Gin
a little experimenting with this recipe - I add kefir instead of water. but not 1 cup, but 1.2 cups. and yeast is not 1.5 h, l, but 1.2 h. l. it turns out a little sour
irinalg
Quote: Dentist

LEAVEN:
Water-500ml.
Peeled rye flour-3 cups (230ml cup)
Sugar-3 tsp.
Yeast-1 tsp.


This is actually an old recipe leaven not bread
Iririnushka
And I do not have the HP mode "Rye" on which one can bake? How long is the rye program?
gannusia
I also do not have such a regime (Mulinex). I use my modest efforts in rye bread on the whole grain program.
Vitus
Solve the question of the backfill: is the yeast in the recipe dry or fresh?
Viki
Quote: Vitus

Solve the question of the backfill: is the yeast in the recipe dry or fresh?
Dry - 1.5 tsp. Want fresh? Then 9 gr.
Raven
The recipe has been checked many times !!! I've been baking at LG for about three years! Based on the etorogues recipe, I created my own! Dark rye, with caraway seeds, honey, etc. Yes, this sourdough is good to put when baking white bread, less yeast smell, Who is interested in sharing all the secrets -LG Russian chef!
Laila
Quote: Raven

Who is interested in sharing all the secrets of -LG Russian chef!

I’m curious, share, otherwise I don’t do anything in the bread maker except the main bread.
Admin
Quote: Raven

Who is interested in sharing all the secrets of -LG Russian chef!

Only not in this thread - it's an author's theme !!!!

For these purposes, open your author's theme - and before, reveal to us your secrets
sweeta
I always bake bread according to this recipe, it is "native" for Elechka. True, I put a little gluten, malt, instead of water, potato broth, well, and a lactic acid sourdough ... In short, I experiment a little ...
sweeta
My rye has already ripened, just in time for dinner ...

Rye Bread - Old Russian Recipe
sweeta
fragrant, delicate and ... very tasty !!!

Rye Bread - Old Russian Recipe
jala
baked such bread - very good. delicious, now orders for it from relatives for a week in advance
jala
And I always bake rye according to this recipe. In principle, I am satisfied with the result, only the bread crumbles strongly.
Bera
People, maybe the dough will go down because of the noise ...? When I came home, about an hour remained until the end .. The bread was airy ... And then the cry of the child, the TV to its fullest ... and now the bread went down sooo much ..
Bera
So somehow ... although it worked out before ... I did everything according to the recipe ...

Rye Bread - Old Russian Recipe
** Irinka **
Good afternoon everyone! Please tell me, but this leaven is only a tablespoon with a slide and that's it? Can I put it in another bread or put more? And then I did it, oh, how much * JOKINGLY * did before, I really like bread Thank you for the recipe. I also did the instructions from my LG.
Bera
Today I cooked in complete silence while the child was sleeping)))

Rye Bread - Old Russian Recipe
votyak
I liked it better when I put 3 cups of rye flour and one cup of wheat flour and without any milk - the bread turns out denser, but also more "rye".
hlebopek
baked this today! (X / P LG HB-1001 Russian cook, medium crust)

Rye Bread - Old Russian Recipe
Fudzi
I baked for the first time. For my taste, it turned out a little shallow. Now I put less sugar and grape vinegar.
hlebopek
Quote: Fudzi

I baked for the first time. For my taste, it turned out a little shallow. Now I put less sugar and grape vinegar.

I also put less sugar. And I don't add vinegar at all, as well as milk powder (I bake in regular milk)
innetka
Quote: Bera

So somehow ... although it worked out before ... I did everything according to the recipe ...

Rye Bread - Old Russian Recipe

just about and I have the same story, although I did everything as usual. maybe it's the flour? and how much leaven should you put? I put a full tablespoon!
Bread Maker LG 2051 BCJ
Oxi
Yes, I baked that too. But to taste, it still looks more like gray.
Vanya28
Quote: Oxi

Yes, I baked that too. But it tastes better all the same looks like gray.

Of course gray, the composition of rye and wheat.
SunShine
I baked bread according to this recipe (it was also in the recipe book). Everything worked out. The bread is gray, sweetish. But I love this one, instead of white with coffee)) Well, I got a lot of starter cultures. How much can you keep in the refrigerator?
hlebopek
Quote: SunShine

I baked bread according to this recipe (it was also in the recipe book). Everything worked out. The bread is gray, sweetish. But I love this one, instead of white with coffee)) Well, I got a lot of starter cultures. How much can you keep in the refrigerator?
I don’t make too much sourdough, but I think it is possible until 1 month, I don’t recommend longer.
--Kate--
Hello. Who has already made this leaven, tell me, please, what consistency it should be? It seems to me thick. Although it costs only 2 hours so far, it does not seem to increase ...
Ksun_chudes
And I simplified the recipe ..
I kept the leaven from the accompanying instructions.
So:
salt, sugar, butter - according to the recipe (but for my taste, sugar is needed less)
prescription dry matter converted to flour
and liquid into water.
sourdough put 2 table. spoons with which I eat soup.
It turned out delicious, the roof did not fall off, baked, etc.
Because the leaven is young, it is not as sour as we would like.
Angel
Quote: Aglo
cup 230ml.
Hello. Please tell a novice baker. I have a glass for the Moulinex bread maker with a volume of 300 ml. How do I convert all prescription cups to grams and milliliters?
Viki
Quote: Angel
How do I convert all prescription cups to grams and milliliters?
I have a 230 ml cup. I weighed. One cup contained: premium wheat flour 150 grams, peeled rye flour 130 grams.
Angel
Thank you so much. I'm going to try to weigh on the scales.
Angel
Hello. I decided to make bread according to this recipe, made a sourdough. According to the recipe, there are 3 cups of rye flour, since I have a 300 ml glass for the bread maker, I made 1 cup - 130 gr. And the leaven turned out to be like dough in consistency, but according to the recipe you write that you poured it into a jar. It turns out that it should be thick. Tell me what is my mistake?

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