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Rye custard bread is real (almost forgotten taste). Baking methods and additives

Rye custard bread is real (almost forgotten taste). Baking methods and additives

Category: Yeast bread
Rye custard bread is real (almost forgotten taste). Baking methods and additives

Ingredients

1. Peeled rye flour 500 g
2. Fermented dry rye malt 50 ml = 40 gr
3. Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr
or ("Agram the dark") as a last resort (10 ml = 8 gr)
4. Fructose, sugar can 50 ml = 50 gr
5. Fine salt 10 ml = 15 gr
6. Dry yeast 10 ml = 8 gr
or pressed yeast 18 g
7. Boiled water 35C + -30 ml 450 ml
Dough rise temperature 32C - 35C
Dough rise time 60 mins
Dough rise height 1.5 - 2 times
Baking temperature 170C - 180C
Baking time 1 h 30 min
Dough kneading time (help with a spatula) 20 minutes
In the photo, a loaf weighing 1650 grams
from 700 gr of peeled rye flour,
cooked in HP Panasonic

Cooking method

  • Traditional rye custard bread - according to modern, single-process technology for 3.hours.
    We bake quickly and easily.
    In almost any bread maker or oven.
    As of October 23, 2012, the replenishing list of bread makers in which this bread is easily prepared includes 83 models - we read the list in the text below.
    Your bread maker not in model list, send the instruction or post it here and adapt the recipe for it.
    Bread makers with the function of programming one or several programs are very convenient. The process of baking rye bread in programmable bread makers is especially simple.
    Note.
    If malt and dry sourdough is not available, but you really want bread, you can replace these ingredients and practically not change its taste.
    Agram is replaced only for similar dry starter cultures in the ratio - 1: 1 - Extra-R, ...
    for live starter culture prepared by yourself with the replacement of 20-50% flour,
    for a mixture of low-grade, coarsest grinding wheat flour with citric acid - 75 gr. with a decrease in rye flour by - 50 gr. The mixture is prepared from 100 gr. wheat, low-grade flour with the addition of 2 ml. citric acid.
    Rye red malt is being replaced dry kvass without problems,
    for liquid malt extract,
    with reservations about kvass wort.
    The recipe is not a dogma!
    No ingredients? You can buy here on the website with mail delivery.
    note, when kneading only rye flour dough - "Kolobok" is not formed... The increase in the volume of the dough during the rise is 1.5 - 2 times, no more, if the rise of the dough is higher, the "roof" of the bread will fail. Serve with flour at the desired height of the rise of the dough. The amount of water in the recipe may have to be adjusted for the peculiarities of local flour, see the video course for kneading rye dough. The video shows the maximum liquid dough, still permissible in terms of density, then the roof of the bread will fall through. The dough should be like this, or better still thicker (steeper, heavier).
  • Begin kneading, for the first 5 minutes, simply lightly pressing the dough down to the shoulder blade in a circle. Next, rake everything from left to right and lightly press the dough down, then from right to left and press the dough lightly down again. It will mix without much effort. As soon as it happens at about 12-15 minutes, level the dough on top, make a serif with flour to the desired lifting height and that's it. At the same time, the stirrer can continue to rotate by itself below, without stirring anything particularly. Pay no attention to her.
  • See kneading rye dough (online) --- >> Rye custard bread is real (almost forgotten taste). Baking methods and additives
  • We bake in the Panasonic SD-207 (253, 254, 255, 256, 257 and 2500, 2501, 2502) bread maker.
  • Choosing a combination of two programs "Gluten Free" + "Bakery products" (for models SD-2500, 2501, 2502 programs Basic Rapid (Basic Fast) + Bake only (Baked goods) respectively):
  • I. Program "Gluten Free" (for models SD-2500, 2501, 2502 program Basic Rapid (Basic Fast), we install any spatula for mixing, but with a spatula for rye bread (it looks like a comb), it will be easier for you to mix the dough.
  • Attention! Mode "Rye" due to baking time 45 minutes (in models 257 and 2501, 2502 - 60 minutes) does not fit.
  • Add the ingredients to the bucket in the sequence indicated in the recipe.
  • 1. Weigh the rye peeled flour - 500 gr.
  • and pour into a bucket of a bread machine.
  • 2. Measure rye malt on a cut with a measuring spoon - 50 ml.
  • we brew it, stirring, with boiling water - 100 ml.
  • and let it stand for 5-7 minutes.
  • 3. Measure out the Agram Light starter culture 35 ml with a measuring spoon along the cut.
  • and pour into a bucket of a bread machine.
  • Sourdough affects the acidity of the finished bread and loosens its crumb, increases the swelling of the dough, a very important ingredient.
  • 4. Measure out fructose or sugar with a measuring spoon along the cut - 50 ml.
  • and pour into a bucket of a bread machine.
  • 5. Measure out fine salt with a measuring spoon along the cut - 10 ml.
  • and pour into a bucket of a bread machine.
  • 6. Measure out dry yeast with a measuring spoon along the cut - 10 ml.
  • and pour into a bucket of a bread machine.
  • 7. Add 350 ml stirring to the pre-brewed malt. 35C (added water the malt cools) and pour everything into a bucket of a bread machine.
  • 8. Install the bucket in the bread maker and run the program "Gluten Free" (for models SD-2500, 2501, 2502 program Basic Rapid (Basic Fast).
  • The dough will immediately begin mixing for 15 minutes.
  • Note, when kneading the dough only from rye flour "Kolobok" is not formed.
  • The video shows the permissible, maximum liquid dough, then the roof will fail. The dough should be like this, or better still thicker (steeper, heavier).
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives we begin to help stir it. Begin kneading, for the first 5 minutes, just lightly pressing the dough down to the shoulder blade in a circle. Next, rake everything from left to right and lightly press the dough down, then from right to left and press the dough lightly down again. It will mix without much effort. As soon as it happens at about 12-15 minutes, level the dough on top, make a serif with flour to the desired lifting height and that's it. At the same time, the stirrer can continue to rotate by itself below, without stirring anything particularly. Pay no attention to her.
  • Having finished helping stir the dough, close the lid, take the watch and set the alarm for 60 minutes, this will allow you not to forget to reset the program "Gluten Free" (for models SD-2500, 2501, 2502 program Basic Rapid (Basic Fast) in a bread maker 50 minutes before its end, without lifting the lidotherwise the dough will settle. Resetting the program "Gluten Free" (for models SD-2500, 2501, 2502 program Basic Rapid (Basic Fast), choose the program "Bakery products".
  • II. Program "Bakery products", set the baking time 1 hour 30 minutes.
  • After an hour of baking, you do not need to moisten the surface of the bread with boiling water, since the cracks on the crust will be small.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a slightly open lid; it does not stale or mold throughout the week, and the crisp crust will become soft. We look at the result obtained:
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives Rye custard bread is real (almost forgotten taste). Baking methods and additives
  • Large loaf 1650 gr. in HP Panasonic, - almost the maximum that can be baked.
    For those who already have experience in baking rye custard bread.
  • 1. Peeled rye flour - 700 gr.
  • 2. Fermented dry rye malt - 75 ml. = 60 gr.
  • 3. Sourdough (acidifier) ​​"Agram light" - 50 ml. = 35 gr.
  • 4. Fructose, sugar can be - 50 ml. = 50 gr.
  • 5. Fine salt - 15 ml. = 20 gr.
  • 6. Dry yeast - 15 ml. = 12 gr.
  • 7. Boiled water 35C + - 50 ml. = 650 ml.
  • (450 ml. 35C + 200 ml. Boiling water for brewing malt).
  • Proving dough at 40C degrees Celsius - 60 minutes.
  • Baking at 170C degrees Celsius - 1 hour 30 minutes.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a slightly open lid; it does not stale or mold throughout the week, and the crisp crust will become soft.
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives Rye custard bread is real (almost forgotten taste). Baking methods and additives
  • Quote: Vanya28
  • Large loaf 1800 gr. in HP Panasonic, - the maximum that can be baked.
    For those who already have experience in baking rye custard bread.
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives
  • We bake in the "Moulinex OW 5002 (5004, 6000, 6002, 6004)" bread maker.
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives Rye custard bread is real (almost forgotten taste). Baking methods and additives
  • We bake in the Kenwood BM450 bread maker or in Programmable bread maker..
  • Program for baking rye custard bread by leaps and bounds in Kenwood BM450 looks like this:
  • 1. Temperature equalization - 0 minutes (0 - 60 min.).
  • 2. Mix 1 = 3 min. (0 - 10 min.).
  • 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
  • 4. Rise 1 = 60 minutes (20 - 60 min.).
  • 5. Wrinkle 1 = 15 sec. Will not turn on.
  • Warm-up mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
  • 6. Rise 2 = 0 minutes (0 - 2 hours).
  • 7. Wrinkle 2 = 15 sec. Will not turn on.
  • Workout mode 2 is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
  • 8. Rise 3 = 0 minutes (0 - 2 hours).
  • 9. Baking = 1 h. 30 min. (0 - 1 h. 30 min.).
  • 10. Heating = 0 minutes (0 - 60 min.).
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a lid ajar; it does not stale or mold throughout the week, and the crispy crust will become soft.
  • For sourdough baking, increase the rising time by 1 - 3 hours.
  • Program for baking rye custard bread leavened in Kenwood BM450 looks something like this:
  • 1. Temperature equalization - 0 minutes (0 - 60 min.).
  • 2. Mix 1 = 3 min. (0 - 10 min.).
  • 3. Mix 2 = 12 minutes (0 - 30 min.)... We help with a spatula.
  • 4. Rise 1 = 60 minutes (20 - 60 min.).
  • 5. Wrinkle 1 = 15 sec.
  • Workout mode 1 always 15 sec. and turns on if the Ascent 2 time is selected more than 0 min.
  • 6. Rise 2 = 2 h (0 - 2 hours)... The rise time must be matched to the available leaven.
  • 7. Wrinkle 2 = 15 sec. Will not turn on.
  • Workout mode 2 is always 15 sec. and turns on if the Ascent 3 time is selected more than 0 min.
  • 8. Rise 3 = 0 minutes (0 - 2 hours).
  • 9. Baking = 1 h. 30 min. (0 - 1 h. 30 min.).
  • 10. Heating = 0 minutes (0 - 60 min.).
  • We bake in the oven.
  • We mix everything with a hand mixer for 10 minutes and put it in a mold, which we grease with sunflower oil.
  • Prove dough in the oven at 40C degrees Celsius for 60 minutes.
  • Bakery products... When the dough has risen, switch the oven to 170C-180C degrees Celsius and bake for 1 hour 30 minutes.
  • After an hour, we take out the form from the oven in order to moisten the surface of the bread with boiling water, and again send it to the heat - to bake.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a lid ajar; it does not stale or mold throughout the week, and the crispy crust will become soft.
  • Substitution of ingredients.
  • Fermented dry rye malt, it has a brown color, can be replaced with a concentrate of dry kvass, it contains malt, flour and bread crumbs, which will not greatly affect the taste of the resulting bread.
  • Attention!
  • Be sure to keep the overall proportions of water and flour in the recipe.
  • Other dry starter cultures (acidifiers): "Extra-R", etc.
  • If there is no ready-made dry sourdough-acidifier, then
  • we prepare the starter on our own
  • It just takes extra time.
  • Here's a quick course. Read more about sourdough in the relevant topics.
  • Cooking in a large container.
  • 1. Peeled rye flour - 400 gr.
  • 2. Dry yeast - 15 ml.
  • 3. Fructose or sugar - 50 ml.
  • 4. Milk serum - 100 ml.
  • 5. Boiled water - 350 ml.
  • Mix everything and set it to sour
  • in a warm place (about 40C degrees Celsius) for 1 - 2 days.
  • Lactic acid generated
  • and gives the bread a pleasant sour taste
  • and does not let it deteriorate for a long time.
  • You can store such a starter in the refrigerator.
  • several days, or "feed" her in a warm place
  • for permanent use.
  • If there is no whey, replace it with water.
  • In this case, the time for growing the starter culture will have to be increased by another 1 - 2 days,
  • until lactic acid builds up in the starter.
  • We take 200 gr 8-12 hours before baking. leaven
  • and immediately add "complementary foods"
  • pre-mixing 100 gr. flour and 100 ml. boiled water
  • and ferment it all in a warm place.
  • Attention!
  • Be sure to keep the overall proportions of water and flour in the recipe.
  • After 8-12 hours, we take the resulting starter culture (room temperature), this is 400 gr. for kneading or more to your liking.
  • 400 gr. ready-made sourdough contains 200 gr. flour and 200 gr (ml) water
  • Reduce the amount of flour in the recipe by 200 gr.
  • Reduce the amount of water in the recipe by 200 ml.
  • If the dough is very heavy,
  • add 20 ml of water. stirring well.
  • We are not in a hurry to add water, the quality of the resulting bread
  • very much depends on the total amount of water.
  • Then everything is according to the recipe.
  • The taste of the finished bread will be similar to the one prepared according to the basic recipe with dry sourdough.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a slightly open lid; it does not stale or mold throughout the week, and the crisp crust will become soft.
  • Additives for rye custard bread.
  • Rye Custard Bread on Honey with Caraway and Coriander.
  • Loaf 1 kg.
  • 1. Peeled rye flour - 500 gr.
  • 2. Fermented dry rye malt - 50 ml. = 40 gr.
  • 3. Sourdough "Agram light" - 50 ml. = 35 gr.
  • 4. Dark honey - 50 ml.
  • 5. Fine salt - 10 ml. = 15 gr.
  • 6. Dry yeast - 10 ml. = 8 gr.
  • 7. Ground coriander - 30 ml.
  • 8. Caraway seeds - 15 ml.
  • 9. Boiled water - 430 ml.
  • (230 ml. Room temperature + 100 ml. Boiling water for brewing malt + 100 ml. Boiling water for stirring honey. We mix everything before kneading).
  • We cook everything according to the recipe for baking rye custard bread.
  • Prove dough at 40C degrees Celsius - 60 minutes.
  • Bakery products at 170C degrees Celsius - 1 hour 30 minutes.
  • We pre-soak the caraway seeds separately in water not from the recipe and quickly sprinkle the dough on top at the end of kneading (in a Panasonic bread maker, at the end of the kneading, when the time on the indicator shows 1 hour 24 minutes), then the caraway will not crumble.
  • Put the finished bread in a towel and leave to ripen for 2 hours.
  • It is very convenient to store bread on a wire rack in a large saucepan with a slightly open lid; it does not stale or mold throughout the week, and the crisp crust will become soft. We look at the result obtained:
  • Rye custard bread is real (almost forgotten taste). Baking methods and additives Rye custard bread is real (almost forgotten taste). Baking methods and additives

The dish is designed for

1 kg

Time for preparing:

3 hours

Cooking program:

a combination of 2 programs or programmable HP

National cuisine

Russian


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Rye custard bread is real (almost forgotten taste). Baking methods and additives
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Rye custard bread is real (almost forgotten taste). Baking methods and additives
Lenusya
knowing the volume of a teaspoon (5 ml), you can recalculate as convenient for you:
5 ml - 1 teaspoon cut
10 ml - 2 teaspoons cut

an interesting recipe, when my agram arrives (by mail) I will definitely try it.
Volga
Photo hooked .... I will definitely try! I’ll just grow sourdough. Can you replace malt with dry kvass? What do you think?
Zefirka
Sourdough rye custard bread according to TU RSFSR
in 12-16 hours
Inaccuracies are corrected in red so as not to repeat (copy) mistakes (other people's stupidity or negligence).
The recipe is left to realize that with good rye bread, everything revolves around very few ingredients.

540 g 950g rye wallpaper flour,
15g sourdough (pastry dough - contains 10g flour)
25g 50g red rye malt,
15g salt
0.6 g yeast,
1/4 tsp caraway seeds in tea leaves and for sprinkling.
320 ml water
Shaped bread weighing 900 g 0.75-1kg... moisture content of the finished crumb 51%),
Recipe for one loaf oven in a mold with a volume of one and a half liters

Dough Leaven
15g sourdough (dough from previous baked goods - contains 10 g flour)
0.6 gr. yeast
190g dark rye flour (wallpaper)
180g water
stir and leave overnight (hours for 8-12)
Two hours before kneading the dough, prepare the tea leaves

Welding
50g dark rye flour (wallpaper)
25g red rye malt (fermented)
1/8 tsp caraway grind
140g water.
Stir in a small ladle and put on fire.
While stirring, bring to 65C.
The mixture will thicken like jelly and air bubbles will disappear.
Remove from heat, cover and place in a warm place for two hours for saccharification.
The saccharified tea leaves will become thinner and more transparent

Dough
300g dark rye flour (wallpaper)
dough leaven
welding
15 g 8g salt
1/8 tsp... cumin for sprinkling.
Knead the dough.
Knead until smooth.
Let the dough ferment for 2 hours at 30C.
The dough will double in volume.
Form the bread next, place in a mold greased with non-stick grease,
sprinkle with caraway seeds and let proof for 1 hour.

Bake at 250C - 15 min Furnace at 250C-190C for 1 hour
Further at 190C - 50 min
Lenusya
Vanya28, thanks for the recipe, I liked the bread very much.
Did it with Agram. Unfortunately, we do not sell malt, replaced it with dry kvass (slightly increased the amount of kvass). There is no time to fiddle with homemade sourdough, it will probably be even tastier.
I also always use fine sea salt - it dissolves faster and does not scratch the coating of the bucket.
petuniya80
Quote: Vanya28

It is highly desirable to use electronic scales and measuring spoons.

It is written for us.
I baked it. Excellent!
Can Borodinsky be quick?
Vanya28
Quote: petuniya80

It is written for us.
I baked it. Excellent!
Can Borodinsky be quick?
Without going deep into the technology of making Borodino bread, add to the rye custard recipe:
ground coriander - 30 ÷ 50 ml. (will give a characteristic bitterness)
ground cumin - 15 ÷ 30 ml pre-brewed and infused 5-10 min.
honey - 70 ÷ 100 ml. (for a tart taste)
boiled water - reduce for 50 ÷ 80 ml.
coriander seeds - 20-30 ml. pre-soak
and pour out at the end of the kneading or after the last kneading, if any,
smooth with wet fingers or a spatula, constantly wetting it in water.
Crumb
Vanya28
I came to say thank you very much for the custard bread recipe. I baked it last night, the bread is lovely! My husband managed to have breakfast with them, he liked it very much! This is how it turned out for me:

Rye custard bread is real (almost forgotten taste). Baking methods and additives

And the cutter:

Rye custard bread is real (almost forgotten taste). Baking methods and additives

The loaf turned out to be short, but given the size of my bucket, that's okay! The crumb is well baked, the aroma is just a song! Once again, a tremendous thank you!
Vanya28
Quote: Krosh
Crumb, the most worthy result with the resulting bread!
The crust is captivating!
Surpassed! Glad for you and Moulinex-5002!
Write what modes Moulinex-5002 used,
I suppose a combination of two programs, like the Panasonic SD-255?
It will be interesting for other users as well.
Sincerely.
paprika
And here is my work, Vanya. I haven't tried it yet, really.

Rye custard bread is real (almost forgotten taste). Baking methods and additives
Rye custard bread is real (almost forgotten taste). Baking methods and additives
Many thanks.
Vanya28
Quote: paprika

And here is my work, Vanya. I haven't tried it yet, really.
...
Many thanks.

I see what happened!
Help more actively while stirring
with a spatula in the corners and on the walls.
Another ordinary spoon or crush
rye dough with stirring a little
must be pressed from above to the shoulder blade.
And the crust will turn out to be very good.
Crumb
Quote: Vanya28

Crumb, the most worthy result with the resulting bread!
The crust is captivating!
Surpassed! Glad for you and Moulinex-5002!
Write what modes Moulinex-5002 used,
I suppose a combination of two programs, like the Panasonic SD-255?
It will be interesting for other users as well.
Sincerely.
Vanya28
Thank you, it's nice to hear praise from the author of this creation! This bread made a splash among my household. They overwhelmed him, there is no strength! Today they ate the last one, tomorrow they want the same!
About modes ... Yes, you are right, I used a combination of two modes, this is program # 13 "Yeast dough" (1 hour 25 minutes of which 25 minutes kneading, and accordingly 1 hour rise) + program # 14 "Baking" (first, to a maximum of 1 hour and 10 minutes, at the end of the battle, I added another 20 minutes, for a total of 1 hour and 30 minutes).
Thanks again, wonderful recipe, amazing bread !!!
petuniya80
Vanya28Thank you very much again!
It worked out for me. True, not right away, but I learned to mix well. I picked up sugar and sourdough to the taste of my eagle. Everyone is happy. And your bread is based on rye custard, the one with caraway seeds, honey and coriander has become the main bread. Like this! I couldn't find a good recipe for so long, but I always wanted rye. Thanks again!!!
Vanya28
Quote: sazalexter

Vanya28 but what if the bread is not baked in the GLUTEN-FREE setting?
And put a dark crust for fidelity?
Sazalexter,
everything that concerns the modes of baking rye custard bread, carefully observe and always get an excellent result.
Many options have been baked and tried, just take it as it is.
On mode "Gluten Free" Panasonic's baking time is 45 minutes, after that it will be possible to eat bread, but the crumb will turn out to be damp.
Mode "dark crust" will add the temperature in the bread maker, which will only lead to an increase in the thickness of the upper crust, and it turns out without this at the limit.
Rye custard should "leave" in the oven.
You can speed up the baking of a loaf of rye custard in an oven with a microwave function for 10-15 minutes, which is generally not essential.
It is not very convenient, because of the combination of programs, to bake rye custard, in particular in Panasonic, but the "suffering" is not so terrible.
To make baking rye custard bread more convenient and in one program today only programmable bread makers can.
I wrote about this in the relevant sections on the forum.
Vanya28
Quote: sazalexter

Vanya28 I began to bake according to your recipe, you have any questions
1) Without oil?
2) in HP Panasonic bookmark the components in reverse order, first dry products, then water. Do you have a recipe for Moulinex?
Sazalexter, bake without oil, if you lubricate the walls of the mold, it won't get any worse.
Step-by-step instructions for baking in a Panasonic Bread Maker here:
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9345.0
sazalexter
Vanya28 I baked bread according to your recipe, I didn't take a picture because it looks like yours Smooth, a couple of cracks.
Instead of malt, I used Glofa extract, I made a bookmark from the instrumentation for HP! Everything worked out! Thank you!
al_rd
Vanya28
Thanks a lot for the recipe. This bread has become the most beloved rye bread in our family.
The only differences - due to the lack of malt in our city, I use dry kvass (in the same proportion and brew in the same way). And as a leaven I use "eternal leaven" on rye flour. Now I am selecting the ratio of sugar, salt and sourdough.
Yes, even in my family they love "spicy" bread. The bread according to your recipe with the addition of 1.5 teaspoons of red pepper and 1.5 teaspoons of coriander turned out to be original and unusual.

P.S. In appearance, the bread turned out to be a feast for the eyes (very similar to your photos). But after kneading, I did not take it out of the bread maker, but after taking out the spatula I put it in the oven, it came up about three times - I didn’t time the time, but began to bake after reaching the volume.
Vanya28
Quote: sazalexter

Vanya28 cut the bread and he seemed to be damp inside
Baking time did not change 1h30min
Sazalexter, the reason for your result is most likely in the replacement of rye malt with liquid Glof extract.
When replacing, it must be taken into account that the extract already contains water in its composition.
Accordingly, the total amount of water in the recipe should be reduced by 50 ml.
Please also note that rye custard gets its final crumb viscosity after ripening in a towel, 2-3 hours after baking.

Vanya28
Quote: al_rd

Vanya28
Thanks a lot for the recipe. This bread has become the most beloved rye bread in our family.
The only differences - due to the lack of malt in our city, I use dry kvass (in the same proportion and brew in the same way). And as a leaven I use "eternal leaven" on rye flour. Now I am selecting the ratio of sugar, salt and sourdough.
Yes, even in my family they love "spicy" bread. The bread according to your recipe with the addition of 1.5 teaspoons of red pepper and 1.5 teaspoons of coriander turned out to be original and unusual.

P.S. In appearance, the bread turned out to be a feast for the eyes (very similar to your photos). But after kneading, I did not take it out of the bread maker, but after taking out the spatula I put it in the oven, it came up about three times - I didn’t time the time, but began to bake after reaching the volume.

The topic of additions to this bread, of course, deserves special attention.
Write about all your successes with rye custard bread.
I think that it will be interesting to a lot of people.
Otherwise, everything is correct for you.
The sourdough on its flour is very good. It really takes longer to get up.
Write how you prepare the sourdough on rye flour, how you store it and how much you add.
Sugar, salt and the amount of sourdough (especially in your flour), that's understandable. You need to pick up. A little more, a little less.
In your DeLonghi BDM-125S bread maker, this recipe can be programmed and baked in one pass without resorting to program combinations like in many other bread makers.
al_rd
Vanya28
I am very glad for your response. I have been on the site for a year, but somehow my hands did not reach a dialogue on the topic of recipes.
At the beginning, my starter was MK from Admin, but due to the lack of lactic acid products (as it happened), I began to add flour and water. So gradually she became different. After about three baking cycles, I fed her with honey. And I feed her once a day according to the 1 + 1 + 1 principle (100g of sourdough, 100g of water, 100g of rye flour). I store it on the windowsill (my conditions turned out to be optimal there. The amount of it in my recipe "reached" 400g, although my loaf turns out to be a little larger than yours.

I tried to bake completely in a bread maker - but somehow it doesn't fit well. In the oven at 40 degrees. fits twice in an hour and a half - 1 hour 45 minutes. And if you put a container of water under a mast, you get a good crust (not too thick). And the likelihood of "falling roof" for some reason decreases (until I found an explanation).
Therefore, I knead (increasing the second to 30 minutes) in the dough mode and a bucket from the bread machine, taking out the spatula - immediately into the oven.
I want to try it in ceramic dishes and on the hearth - a little later, when I finally work out the recipe for myself.
Vanya28
Quote: al_rd

Vanya28
I am very glad for your response. I have been on the site for a year, but somehow my hands did not reach a dialogue on the topic of recipes.
At the beginning, my starter was MK from Admin, but due to the lack of lactic acid products (as it happened), I began to add flour and water. So gradually she became different. ...

... And the likelihood of "falling roof" for some reason decreases (until I found an explanation). ...

... I want to try it in ceramic dishes and on the hearth - a little later, when I finally work out the recipe for myself.

With sourdough flour, confirm the general rule:
about one third to one half of the leaven per batch, based on the total weight of the loaf.
The fall of the "roof" is a consequence of the work of yeast in the dough (they also work in the sourdough on flour) and the amount of water.
Here you need to select the ratio.
The less water, with the same amount of sourdough, the less chance of separation.
The amount of starter culture can also be reduced by allowing it to sour for a little longer, from feeding to feeding.
The sourdough will pick up more lactic acid, which is what is needed for rye custard bread.
But of course you don't need to go to extremes.
As we can see, the rise time on the sourdough from flour is much longer.
You will get a slightly different taste on the hearth, this is due to the "operation" of the oven.
There, the temperature is higher and you will have to grease the top of the loaf with boiling water after about an hour of baking and then bake again in the oven.
sazalexter
Quote: Vanya28

Sazalexter, the reason for your result is most likely in the replacement of rye malt with liquid Glofa extract.
When replacing, it must be taken into account that the extract already contains water in its composition.
Accordingly, the total amount of water in the recipe should be reduced by 30-50 ml.
Please also note that rye custard bread acquires the final crumb viscosity after ripening in a towel, 2-3 hours after baking.

In gratitude, we put a plus in reputation.
Glofa was added only 1.5 tablespoons of lodges, I don’t think it affected the dampness of the bread so much, maybe the total amount of water is too high.
Vanya28
Quote: sazalexter

Glofa was added only 1.5 tablespoons of lodges, I don’t think it affected the dampness of the bread so much, maybe the total amount of water is too high.

Once performed according to the instructions, https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9345.0, then everything is correct!
Error, Yours, in that
what is the total volume of dry components
you have less.
Replacement of 50 ml. dry malt
for liquid concentrate - 1.5 tablespoons,
increased the ratio of water to the rest.
Rye bread is very sensitive to this.
Decision:
Increase the amount of flour by 60-70 ml.
and the crumb will not turn out damp.

petuniya80
Quote: Funny

petuniya80, please tell us about your adjustments!

Oh! Everything is simple. As Vanya said, she did so!

1. Flour - 500 gr.
2.Malt - 50 ml
3. Agram sourdough - 50 ml.
4. Dark honey - 40 ml.
5. Salt - 5 ml.
6. Dry yeast - 10 ml.
7. Ground coriander - 30 ml
8. Boiled water - 460 ml.
9. Caraway seeds - 2 pinches

Everything is according to the recipe. I pre-dilute honey in hot water.
Soak the cumin. When the rise time at the stove shows 1 h. 25 min. - she finishes at this time add. mixing (deboning), I bake in Panasonic, open the lid and quickly sprinkle with wet caraway seeds, after baking it does not sprinkle. That's all.

al_rd
Blackhairedgirl
Baking temperature -160 deg. At this temperature, Teflon will have nothing (in my opinion, it can withstand up to 200). The only thing there is still a bushing under the spatula - but it can withstand 125 (in a bread maker), I hope it can withstand the oven temperature. Actually, I'm doing this temporarily - until I find the exact recipe for myself. And I went for it because my dough in the bread maker did not fit. And he left it all night. And as soon as I put it in the oven and set it to 40 degrees. the process started right away. I repeat - I do not plan to bake further in a bucket in the oven. I already wrote that I am going in ceramics (or something similar), on the hearth. I really want to get a baking stone, but in our city I haven't heard of it.
Vanya28
Quote: al_rd

...
Baking temperature -160 deg. At this temperature, Teflon will have nothing (in my opinion, it can withstand up to 200).
(Teflon operating temperature up to 260C, short-term up to 300C)
The only thing there is still a bushing under the scapula - but it can withstand 125 (in a bread maker), (baking temperature in the bread maker 160-170C) I hope it can handle the oven temperature too. (Bread is baked in an ordinary oven at a maximum temperature of 250C, and even then not for long, and then with a decrease to 200C) Actually, I'm doing this temporarily - until I find the exact recipe for myself. And I went for it because my dough in the bread maker did not fit. And he left it all night. And as soon as I put it in the oven and set it to 40 degrees. the process started right away. I repeat - I do not plan to bake further in a bucket in the oven. I already wrote that I am going in ceramics (or something similar), on the hearth. I really want to get a baking stone, but in our city I haven't heard of it.

I hope I didn’t offend you with the clarifications.
al_rd
Of course not.
I don't remember the exact numbers, thanks for the clarification. Although personally I have a negative attitude towards Teflon (experience of operating my pans). I do not want to argue with anyone, but this is my personal opinion. At home I have already bought one cast-iron one, now it remains to buy a cast-iron pancake maker and Wok. In general, civilization has brought a lot of new and useful things to our kitchen, but a person does not always use his discoveries correctly, and if you take into account the constant struggle in a person between truthfulness and self-interest, it becomes difficult to believe many articles in which some are uplifting something new, and others leave no stone unturned. We have to "return to the experience of our ancestors."

(Bread is baked in the oven at a maximum temperature of 250C, and even then not for long, and then with a decrease to 200C)

I meant a specific recipe (just like the question was asked for a specific recipe) And your recipe costs 160 degrees. And baking lasts an hour and a half.

Blackhairedgirl
al_rd, Vanya28
thanks a lot for the explanation and clarification! finally found the answer to a question that has tormented me for a long time. In principle, if the light is turned off, can you safely put the dough right in the bucket in the oven, without shifting anywhere?
Vanya28
Quote: BlackHairedGirl

al_rd, Vanya28
thanks a lot for the explanation and clarification! finally found the answer to a question that has tormented me for a long time. In principle, if the light is turned off, can you safely put the dough right in the bucket in the oven, without shifting anywhere?
Yes, you can put it in the oven right away, but remember
about temperature limit values.
If the oven is gas and is not equipped with a thermometer,
it is useful to buy it separately. It is not expensive.
al_rd
Vanya28
Here are my "samples". I just can't get more porosity. I will try to increase the amount of liquid.
Rye custard bread is real (almost forgotten taste). Baking methods and additives
Rye custard bread is real (almost forgotten taste). Baking methods and additives
Rye custard bread is real (almost forgotten taste). Baking methods and additives
Funny
Quote: Vanya28

Nothing to interfere.

On the "Field of Miracles" the question directly asks!
"Prize" to the studio!
And in essence, for help,
write how you did the baking step by step.
You have already made one mistake in the recipe from "petuniya80"
from your text, not everything was done, "... one to one ...".
Thank you for the prize, of course ... But I'd rather master the rye, I really love it. So I'm really looking forward to your advice, Vanya!
So ...
I brewed the malt by measuring it out with a measuring spoon.
She poured flour into a bucket, 3 tbsp. l. + 1 tsp Agram, 40 ml chestnut honey, salt, yeast 2 tsp, a mixture of Vienna spices 2 tbsp. l.
I added another 360 ml of water to the malt and poured it over to all of the above.
I switched on "Gluten Free", helped to mix.
When the stirring was over, I noticed 1 hour, the program was reset, the lid was not opened, I turned on the Baking for 1.5 hours.
Didn't sprinkle cumin on top ... because of this problem?
Vanya28
Quote: Funny

...
Didn't sprinkle cumin on top ... because of this problem?

Funny, you will definitely get bread.
Try to do everything according to the recipe.
Here is a plate for recounting
amount of ingredients:
1 shear tablespoon ≈ 11-12 ml.
1 heaped tablespoon ≈ 25-30 ml.
1 shear teaspoon ≈ 4-5 ml.
Malt - 50 ml = 40 gr.
Salt - 5 ml. = 7 gr.
Fructose - 15 ml. = 15 gr.
Agram - 50 ml. = 35 gr
Dry yeast - 10 ml. = 8 gr.
Honey must first be diluted with water.
Buy new dry yeast.
Vanya28
Quote: al_rd

Vanya28
Here are my "samples". I just can't get more porosity. I will try to increase the amount of liquid.
Rye custard bread is real (almost forgotten taste). Baking methods and additives

al_rd, you have an excellent result!
It is better not to add water,
avoid the failure of the "roof" of the bread
it'll be hard.
Porosity can be slightly increased
by reducing the amount of water,
but the dough mixing process
for a bread machine will become much more complicated
and may cause the motor to stall.
Greater porosity is easier to obtain
increasing the grade of flour from rough on the sown.
The acidity and moisture content of the bread will decrease.
Acidity is improved by increasing
the amount of leaven.
al_rd
Vanya28 I was unable to increase the porosity (lift height) by decreasing the fluid. The last batch - the dough resembles thick honey (of course, there is no question of any kolobok). When baking, it became a pity to bake, I even reduced the batch to 20 minutes. And it will be difficult for me to replace the type of flour - we sell only one type of rye flour, and even that is without identification marks.
I was hoping that the amount of liquid could be increased when baking in the oven. In the topic of baking bread in the oven, they wrote that the dough should be more liquid. But the truth was they wrote it for wheat dough, I don't know how it will be with pure rye.
And I regulate the acidity. Now in my recipe 416 gr. "eternal" leaven.

P.S.
I'm still worried about the kneading process. All the time it seems that because of its "stickiness" the dough is not kneaded. I press the dough with a spatula during kneading to the mixer, but all the time it seems that the top layer of the dough is not "clinging" to the mixer. I tried to turn it over with a spatula - but it sticks to it so hard that I have to clean it off right away (I already broke one of the spatulas). Thoughts about manual kneading are already coming.
red mullet
Can you tell me if you can make the malt yourself? Sprouted wheat and barley are available.
al_rd
As already stated on this forum
Malt - germinated, dried and ground grain. For the preparation of red rye malt, before drying, languishing or fermentation is also carried out.

More specifically, see the topic "Malt, malt preparations - use in bakery" - https://Mcooker-enn.icdself.com/in...ic=8003.0
red mullet
Thank you for the answer, I read it carefully, everything is clear, but if there is no way to buy, we don’t sell this, then we have to get out on our own, I met somewhere on the pages of the site how to make malt at home, but I can’t find it, can someone tell me , I really want to bake delicious rye bread, but without malt, it will not be the same.
al_rd
red mullet
Try again here to look
🔗
Funny
Quote: Vanya28

...
Replace yeast with fresh.
Vania, put fresh yeast 20 g? Or less?
Vanya28
Quote: Funny

Vania, put fresh yeast 20 g? Or less?
I meant to buy new (fresh) dry yeast.
Vanya28
Quote: al_rd

... I press the dough with a spatula during kneading to the mixer, but all the time it seems that the top layer of the dough is not "clinging" to the mixer. ...

That's right, if you do not press the dough from above to the shoulder blade, then the top layer of the dough with the blade will not cling. It is useful to have a narrow and long plastic spatula and lubricate it with oil. The dough will stick to less. A gingerbread man does not form in rye bread. The dough is like thick porridge. When picking up with a tablespoon, a piece the size of half an orange should catch on and not immediately fall when turning over.
The porosity of your bread is normal for rye, the crumb is baked. It will not work to increase the porosity by much, but it will add to the fuss.
It is better to stop adjusting the recipe for yourself with additives.
red mullet
Vanya, thank you very much for your answer, today I will definitely bake, I was also advised to grind sprouted wheat and barley and cook (1 hour) with two tablespoons of honey. Do you think this same malt will turn out? Thanks again .
Vanya28
Quote: red mullet

Vanya, thank you very much for your answer, today I will definitely bake, I was also advised to grind sprouted wheat and barley and cook (1 hour) with two tablespoons of honey. Do you think this same malt will turn out? Thanks again .

Do as you wrote first.
Get normal bread.
And put off all the other tests for later.
Vanya28
Rye Custard Bread on Honey with Caraway and Coriander.
1. Flour - 500 gr.
2. Malt - 50 ml. = 40 gr.
3. Agram sourdough - 50 ml. = 35 gr.
4. Dark honey - 40 ml.
5. Salt - 5 ml. = 7 gr.
6. Dry yeast - 10 ml. = 8 gr.
7. Ground coriander - 30 ml.
8. Boiled water - 460 ml.
9. Caraway seeds - 15 ml.
Cook everything according to the recipe for baking rye custard bread.
Rye custard bread is real (almost forgotten taste). Baking methods and additives Rye custard bread is real (almost forgotten taste). Baking methods and additives
musenka
Hello Vanya!
On behalf of our entire large family, I say to you a huge thank you!
Only thanks to you, the torment with baking rye bread is over.
Who, what only did not advise, what only did not give, and various recipes of Russian bread, for the black - with coffee and cocoa ... Horror! That's exactly horror, horror, horror! And that I am a fool, I bought a bad bread maker, in which it is impossible. And now, now only the monkey does not bake rye bread. And the husband, and the grandmother, and the children in 3 hours, like in a pharmacy, just ready.
Thank you Vanya, thank you clear falcon!
Vanya28
Quote: red mullet

Can you tell me if you can make the malt yourself? Sprouted wheat and barley are available.

According to the standard technology, it is quite time consuming to prepare rye malt on your own.
Find the nearest bakery where "Borodinsky" bread is baked, there is also malt.
If it doesn't work out, you can get out by replacing it with kvass malt breadcrumbs, which are much easier to cook on your own and, if you start from scratch, then in five days.
This is not a 100% replacement, but the taste of the resulting rye custard bread will be very, very decent and will differ significantly from the miracles with coffee and cocoa, unlike this, he writes above: - "... different recipes for Russian bread ..." , "musenka".
If the topic is interesting, I will write.
Vanya28
Quote: Funny

I realized thanks.

Funny, did you succeed?
I laid out a recipe for you -
Rye Custard Bread on Honey with Caraway and Coriander
and the result in photos
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9345.0
Funny
Quote: Vanya28

Funny, did you succeed?
I laid out a recipe for you -
Rye Custard Bread on Honey with Caraway and Coriander
and the result in photos
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=9345.0

Vania, thank you very much, I saved the recipe, but I haven't tried it anymore - the peeled rye flour has ended ... As soon as I find it, I will definitely do everything exactly according to your instructions and report back!
Thanks again!
marysichca
I have a Moulinex ABKE oven program "Dough" No. 12 1 hour 10 minutes. But there is no baking program. How to be?
Vanya28
Quote: marysichca

I have a Moulinex ABKE oven program "Dough" No. 12 1 hour 10 minutes. But there is no baking program. How to be?

Write here a plate with the modes of the bread maker from the instructions,
where the time of each operation in the program is indicated.
Let's see what we can pick up.
Here on the site there is no instruction for your bread maker.

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