Rye bread 100% from peeled and seeded flour in HP.

Rye bread 100% from peeled and seeded flour in HP.

Category: Sourdough bread

Ingredients
Leaven	350 gr.
Seeded rye flour	225 gr.
Peeled rye flour	165 gr.
Dry malt	2 tbsp. l. with a slide
Sugar	2 tbsp. l.
Salt	2 tsp
Vegetable oil	1.5 - 2 tbsp. l.
Water	290 ml.
Coriander, cumin	1 tsp.

Cooking method

• At the bottom I poured half of the seeded flour, then the sourdough (by the way, it managed to grow 2.5 times, I didn’t finish watching, but I didn’t start to fall off yet, the convex cap held on well), then put the remaining flour (except 25 g), dry malt , seeds, poured oil and at the end water with dissolved sugar and salt.
• I switched on "Gluten Free" and took care of the leftover sourdough, when I was free, I went to help KHP in the batch. And help was not required, it was mixed well. While the kneading was going on, I filled in the remaining 25 g of flour, since the dough was still taking. All I had to do was just scrape the smeared dough down from the walls. Of course, there was no classic kolobok during kneading, part of the dough lay in a layer on the walls and bottom, and the soft kolobok circled only above the shoulder blade. In principle, I saw this for the first time, so that it would mix itself, and even a semblance of a kolobok turned out. Previously, the dough looked like a thick mush or pasta. I attribute the changes to seeded flour, due to the absence of coarse grain particles, it is lighter than peeled flour, on which I baked rye bread before.
• She took out a bucket from HP.
• Here's what happened
• I launched it in an empty Gluten-Free Plant and took up the dough.
• I removed the spatula with a wet hand, feeling it with the auxiliary spatula and pushing the dough away from it. Keep in mind that if you do not remove the spatula when the timer is 1:25, the HP will crumble the dough (the spatula will rotate for about a minute). I think it might hinder the climb.
• She took the dough into place with the auxiliary spatula. I smoothed the surface with a wet hand. I also sprinkled it with water from a spray bottle and sprinkled with coriander.
• We will observe the growth along the flour mark on the side of the bucket at the top left - marked with a red arrow. Click on the pictures to enlarge.
• 
• When the program finished mixing (on the timer 1:45), put it in the HP. After 1:10, I reset the program.
• This was the dough - a little swollen.
• 
• Launched Gluten Free again without removing the bucket. Left for 1 hour. I reset the program.
• The dough came up almost 2 times (not less than 1.75).
• Notice how the dough gets close to the flour mark.
• 
• Launched Gluten Free again for 50 minutes. After this time, I reset the program.
• The dough has grown to the mark.
• 
• The roof is dry. Intuitively, I wanted to spray with water, which I did. There was also a hole in the roof, it looks like the air is preparing an escape! No matter how blown away ... I started the baking at 1:20, because I was afraid to wait any longer, being guided by the principle: it is better to under-space the dough than to over-space.
• After baking, I took out the bread from the bucket, wrapped it in a towel and left it until morning.
• 
• It was delicious in the morning
• 
• Baker's seeded rye baking flour peeled
• Proteins 6.9 8.9
• Fats 1.4 1.8
• Carbohydrates 68.3 63.4
• GOST RB 7045-90 7045-90

Cooking program:

Baked in HP Panasonic SD-255

Similar recipes

Wheat-whole grain bread with rye flour "Family" (Tamar)

Ukrainian 40% peeled bread (Freesia)

Bread Kievskaya arnautka (oven) (AXIOMA)

Good bread turned out!

Thank you!
This is because we love each other with leaven
The only pity is that the quality of the photos is poor ...

THANK YOU! Pleased with bread, very appetizing bread turned out!

[Arka]

Arka 🔗
What a wonderful sourdough rye you baked!
I congratulate you and Sourdough from the bottom of my heart! Photos showed everything, even Kolobok's state!
Further good luck! 🔗
What company do you have seeded rye? Whose production?

Thank you all for the thanks! Well, we just bloom from them - me and the leaven
Flour I have Minsk "Capital mill".
If necessary, I can look at the main indicators on the package and write how I will return home

[Arka]

If necessary, I can look at the main indicators on the package and write how I will return home

Arka 🔗
Be so kind as to let me know, please! I will wait!

I inserted flour data into the first post

[Arka]

I inserted flour data into the first post

Arka
Thank you, now I will visually "snatch" the packaging on the shelves.
I need seeded, because I have peeled
Can I ask for advice? You put in the message the 3rd item from the Radical - Click-to-zoom, then you can better see it after enlarging the image

Thank you!
This is because we love each other with leaven

Yes, the leaven is a grateful lady and responsive to good care!

[clearly easier to knead]

And here is the result of my last rye semi-finished product


Surely, "semi-finished rye" works differently from "eternal", because the dough turned out softer than usual, I even had to add a couple of tablespoons of flour, but I didn't have to help knead at all. And this time, I first filled in liquid components, and then laid in dry ones.
Now I think to continue laying the rye bread in this order, in the oven like this clearly easier to knead.
By the way, in the instructions for the Gluten Free Program, the bookmark is provided in exactly this order: first the liquid, then the dry ingredients

And here is another tip for the lazy: if you first pour in the oil, and then everything else, HP will most likely cope with the batch without your help

And one more comment: over time leaven becomes strongerand time to make her dough it takes less... If your sourdough is strong enough, you can turn on the Gluten-Free heating only for 1 hour, and then in a closed oven there will be enough heat for the remaining rise time, which will be reduced to a reasonable limit with each new baking, of course.

All fragrant and tasty breads!

The composition is the same + 3 tbsp. l. rye bran, baked in an oven in a cast iron pan, first 10 minutes at 200^aboutC with steam, then 60 minutes at 180^aboutFROM

Sorry to bother you, I tried to bake bread in a bread maker. 1st program - dumplings, after kneading, I turned off the bread maker, covered it, after removing the mixer, after 3 hours the dough rose 2.5 times, I turned on the baking program, but it starts again with kneading, and even without a mixer, it’s all has settled, how to get out of this situation? Thank you!

this is what I got today according to Natalia's recipe, on a rye p / f

Zina, knead at the beginning for no more than 15 minutes, and it could fall off due to the fact that it has stood, an increase in 2 times for rye is enough, otherwise there will be no margin for growth when baking.

this is what I got today according to Natalia's recipe, on a rye p / f

Lenka, what a beauty!
And the aroma! I know that
The hole is good! Everything is just super! Show off further!

[Arka]

Well, here's my bread! Turned out
Delicious!
Thank you, Arka!!

🔗
🔗

Asenok, what a handsome man! Tell us what you had to adjust

After kneading, I looked - it was watery, then I put it again for kneading and then added flour - 80-90 grams, probably. In general, I had to pour less water at once - I keep forgetting that my flour is wet.
The result shows that you could add a little more flour - just a little bit, and there would be an ideal. Although the crumb is not raw, but, as they say, on the verge.
I must say, this method - on the Gluten Free program I really liked - things are moving faster. I used to just turn off the stove after mixing, but it was longer.

[Asenok]

Asenok, judging by what I see in the photo, you have found for yourself the perfect balance of flour and water, so do not add / reduce anything the next time you bake. If you want a drier crumb, just add 5-10 minutes to bake, and be sure to let the bread reach 3 hours after baking.Your bread looks very beautiful: a convex roof, no cracks (which may appear if you add more flour), a beautiful perforated crumb! Keep it up!

[Arka]

Thank you, Arka, for advice. I will consider for the future. But in my case it would be better to reduce the water first, and not add flour later during kneading. We'll have to experimentally determine how much less water to pour ...

[much easier]

Asenok, mix flour into rye dough much easierthan liquid, if suddenly it is not enough - the baking rule "flour in water". Have you read about this? If you add water, the rye bun will splash and chomp in it for a long time.
At my request, Vicki has already reduced the liquid in the ingredients of the recipe, so you can look there again.

I heard about "flour in water", but apparently did not fully understand it.
Yes, now it's a completely different matter - 290 is not 320, of course

[Arka]

Arka, good evening, at your request, I am placing photos here. Prepared according to your recipe, but without the addition of malt, coriander, etc., and on one peeled flour.

Outside, this is bread from 18.02, but it has already been eaten, and in the context of yesterday, but on the crumb they were almost the same

Only the leaven for yesterday's bread did not work out enough, I had to reduce the proportions in the recipe. And I have only one suitable form, which is why it is so short. So this bread rose well and the crumb is so slightly elastic.

I make the batch by hand, bake in the oven.

By the way, if you increase the flour in the recipe by 50 grams, then you can make a hearth according to this recipe, it's a pity that there are no photos of it.

And my leaven loves me so much !!! you have to crush her 2 times a day, otherwise she jumps out of the can, rises 6 times in a day!

Thanks for this recipe, I went to vote for it.

[Crust]

Crust, Thanks for the report!
Beautiful bread, very much! By the way, I also like the peeled one more, it has more taste, or something ...
And I also love sourdough very much and it seems to be mutual! Here I completely understand you

Baked rye according to this recipe, but in a different mode, because over time it was "difficult".
The sourdough was rye "eternal", lightly fed with morning to "wake up" it after being stored in the refrigerator. All peeled flour.
I kneaded the dough in HP with a rye spatula in the French mode, because I thought that there would be enough time in this mode. But alas ... Not enough ... I had to put it in the oven under a light bulb for the night (8 hours), covering it with foil. Has risen by 3/4 of the bucket volume. In the morning I put it on baking for 1 hour 10 minutes. The result is in the photo. But when baking, the dough dropped slightly. Obviously, the baking regime begins immediately with a high temperature, which "scares" the dough, and it sits down ...



Thanks to the author for the recipe. Delicious, aromatic.

[NVP2105]

The sourdough was rye "eternal", lightly fed with morning to "wake up" it after being stored in the refrigerator.
I kneaded the dough in HP with a rye spatula in the French mode, because I thought that there would be enough time in this mode. But alas ... Not enough ... I had to put it in the oven under a light bulb for the night (8 hours), covering it with foil. Has risen by 3/4 of the bucket volume. In the morning I put it on baking for 1 hour 10 minutes. But when baking, the dough dropped slightly. Obviously, the baking regime begins immediately with a high temperature, which "scares" the dough, and it sits down ...

NVP2105, I am glad that you liked the bread, bake for health !!!
It is better to take the starter culture well-fed, especially for starter cultures stored in the refrigerator, and it is better to let it grow 2-2.5 times. I am writing this just in case, because it is not entirely clear from your message how you did it.
At the expense of the sagging roof (by the way, judging by the photo, it didn't sag so much, but it looks oh-oh-oh-very beautiful!), Most likely it stalled a little. I never expect up to 3/4 of a rise. I start baking when the bucket is full to 2/3, and the roof always turns out to be convex. Even before the proofing, I smooth it thoroughly with a wet hand, it looks directly polished, like a piano.
Personally, the French mode does not suit me because of the baking time - too little. I bake minimum 1:20.
And as for the "fearfulness" of the dough, do not worry, this will definitely not frighten the dough! He only likes such "bath" procedures!
Good luck to you! New delicious and aromatic breads! And many thanks for the report !!!

[It is better to take a well-fed starter culture, especially for starter cultures stored in the refrigerator, and it is better to let it grow 2-2.5 times. I am writing this just in case, because it is not entirely clear from your message how you did it.]

It is better to take a well-fed starter culture, especially for starter cultures stored in the refrigerator, and it is better to let it grow 2-2.5 times. I am writing this just in case, because it is not entirely clear from your message how you did it.

ARKA, thanks for the comment. My leaven is already a month old. I bake rye bread 2-3 times a week. I take it out of the refrigerator in the morning. I warm up a little by the battery. I feed and give her the opportunity to "prove herself" 2 times and in business!
As for the "French" regime, I decided to see if there would be enough time for the parting. Since the baking time is only 50 minutes, at the end I thought to leave it in the oven under heating for 20 minutes.
After kneading, I pulled out the spatula and smoothed the top with a wet hand. If I don't put it on at night, I always "caress" with some water.

Basically, if you can predict the proving time by the behavior of your starter culture, then you can put it on the Frenchie without a scoop, adjusting the proving time: adding the required number of hours / minutes with a timer.

Thanks for the good recipe! He inspired me to culinary feats
I even modified it a little: I mix ground cumin with malt and
I brew it with boiling water, and instead of sugar I put molasses (4 boxes) Awesome!

(p.s .: the leaven is gone, it takes two hours to rise the dough.)

Congratulations on your success! I'm glad I liked the recipe! Well done sourdough, right ?! If you have time, bring the photo to the studio!

Well done sourdough, right ?!

We like each other

If you have time, bring the photo to the studio!

You are welcome! Unfortunately, it does not convey either taste or smell ...

We like each other
You are welcome! Unfortunately, it does not convey either taste or smell ...

Thanks for the photo!
Yeah. But I know how it tastes and how it smells, especially in the last minutes of baking.
Here is our today's with the same smell

[NVP2105]

Baked rye according to this recipe, but in a different mode, because over time it was "difficult".
The sourdough was rye "eternal", lightly fed with morning, to "wake up" it after being stored in the refrigerator. All peeled flour.
I kneaded the dough in HP with a rye spatula in the French mode, because I thought that there would be enough distance in this mode. But alas ... Not enough ... I had to put it in the oven under a light bulb for the night (8 hours), covering it with foil. Has risen by 3/4 of the bucket volume. In the morning I put it on baking for 1 hour 10 minutes. The result is in the photo. But when baking, the dough dropped slightly. Obviously, the baking regime begins immediately with a high temperature, which "scares" the dough, and it sits down ...



Thanks to the author for the recipe. Delicious, aromatic.

I continue to bake bread according to this recipe at least once a week, I really like it.
I try to achieve excellence in this matter as much as possible
I share my experience.

Probably everyone, like uv. NVP2105, I would like to get a beautiful, lush loaf with a convex roof ... do not be greedy!

By trying to increase the distance time, you will achieve the opposite result.
As practice has shown, the final volume of a loaf will be almost the same and will not depend on the distance (within reasonable limits, of course).
For clarity, let's look at the picture:

It depicts a section of a baked loaf at different time distances.
Since this time depends on many conditions, it is impossible to measure it in hours and minutes, so I took the height of the rise of the dough at the time of the start of baking as a reference point in relation to the height of the bucket:
A - 3/4
B - 2/3
C - 3/5
(it is advisable not to rely on your own eye when measuring, but at least at first take a ruler)

As you can see, option "C" looks best (further reduction of the distance time does not lead to an even greater convexity of the roof, but the overall height of the loaf will decrease).

So do not chase long climb times.The only drawback of this approach is that a convex roof usually cracks.

Here is an example of a photo of a loaf baked with "C":


In my photo, two posts above you can see option "B",
and in the previous post uv. Arches (thanks again to her for the recipe) - option "A"

p.s .: in the cup where I brew the malt, I put 2 teaspoons of ground coriander and caraway seeds. The scent ...

Vladimyr, this is a reportage! And analysis! ..
I confirm, if you let the dough stand, then the roof collapses during baking.
And so that it does not crack, you can add a little more water to the dough and spray it thoroughly before proofing and before baking.
Thanks for the report! Looks gorgeous!

Arch, thanks for the compliment! I see you are looking at this thread

Maybe then answer the question: how to achieve the same dark crumb color as in your photo?
Or is it just such a color rendition?

It's all about the malt. I have it the color of dark roasted coffee. I understand that the color of the malt depends on the degree of fermentation. I got such a dark one. If yours is lighter, then you can add more, and even when brewing it darkens significantly. I even brew half the dose, because the color is completely inedible, if you brew everything, it is almost black

the color is completely inedible

But in my opinion - on the contrary, it is beautiful. Black bread should be black

It's all about malt
...
malt color depends on the degree of fermentation

Understood, I will look for such malt.
If we talk about the degree of fermentation, then, say, tea
I like it highly. I think I will like this malt too

Good day! Today I baked bread according to this recipe. My first sourdough bread immediately came out with a bang! True, I changed the technology of proofing-baking. Of course, there was too much water for me and I added 20 grams of wheat flour. I'll add it again. I didn't put it in the refrigerator at all. I took it to the balcony. After 5 hours I checked it, and he had already risen 2 times. Run to HP! Baked for only 1 hour. It was enough. The bread is delicious! Lush, aromatic! The recipe is 5 points!

To your health!
I also vary the amount of water in the summer and during the heating season, when they heat it, the flour dries up so much that much more water is needed.
In the cold, for a long fermentation, I don't do it yet, because the refrigerator is clogged, you can't fit with a bucket
So I warm up quickly

Once again, I will not be too lazy to confirm - a wonderful recipe and bread!

Local advice required ...

For some time now, my bread has ceased to be baked!

Symptoms are as follows: during the rise, everything is fine - the dough rises
quickly, in about two hours, while baking it smells delicious and after
extracting from the bucket the loaf is ruddy and lush, with a convex roof!
But, after about 10 minutes, the roof collapses, and when
later you cut the loaf - the crumb is moist and sticky, often forms
the gap between the roof and the rest of the crumb

It feels like not enough baking time, but I put it at 1:30,
does not give more HP. Moreover, if at a distance you can reset
program and immediately restart, then after baking HP refuses
turn on until it cools down to + 40 ° (as it is written in the instructions).

Read this topic - it looks like there is a lot of water ...
Well, I reduced the water, pour no more than 200 ml. The dough began to rise
worse, and then the result is the same - a raw crumb.

I began to sin on the bread maker, took her to the service - but they said that
everything is fine, and white bread with yeast bakes well in it!

And what's interesting: before I tried to bake bread according to this recipe
from different flours, different ingredients (even with deviations from the recipe),
and was always baked!
And now I have tried all the flours I used in turn.
earlier, and I do it strictly according to the recipe - and such nonsense turns out. Mystic!

[Vladimir]

Vladimir, maybe it's the time of proofing or the work of the leaven.
I read somewhere about such defects and their causes. There were even pictures. I will look and give you a link.
Are you sure of your leaven? Storage conditions, balance of LAB and yeast?

Here's what I found here:

"Usually lactic acid is formed by itself during the fermentation of the sourdough dough, but occasionally it is added ready-made. Acid makes bread crumb drier, and the dough made from baked flour liquefies less. " - That is, it may be the quality of the leaven - one of the causes of defects.
"For more sour bread, you don't need to add more sourdough. You can just leave the dough to ferment for a longer time. When you add 5 to 25% sourdough to the dough, its acidity increases by 1.5-2.2 degrees every hour and after six hours of fermentation reaches a maximum value of 11- 15 degrees."
"Rye bread has two defects - hardening and sticky crumb. Tempering is a thickened non-elastic crumb strip at the bottom or side crust. Tempering occurs if the dough is too wet, the fermentation time is disturbed, the oven is not heated enough, if the baking time is insufficient, bumps crushing the bread when removing it from the oven, as well as when cooling the bread on a cold surface. "

More details: Sychev B.G.

"Reduced starter quality or using it when kneading dough in small quantities can cause hardening (especially in tin bread), lateral bursts of bread, large burnt bubbles on its surface, peeling of the upper crust from the crumb. The crumb has reduced elasticity and poorly developed porosity."
a source:
🔗

I remind you:
- we store the leaven in the refrigerator at least (!) 10 degrees, otherwise ICD will not survive, only acetic acid will remain
- during idle storage in the refrigerator, every 5 days we take out the starter culture, take a small part of it, warm it up at room temperature, feed it in large proportions, let it take a little more breath (about an hour) at room temperature, and only then back into the refrigerator

Thank you for your reply! However, I'm not sure if I can apply it.
According to your quote, it turns out that my whole loaf is solid "temper".
First of all, I thought about the leaven, made a new one. Now rushing to the wonder!
I took both fresh (at the peak of doubling, as in the recipe) and the next
day (it seems more correct to me, since the taste is more sour).

Yes, only everything remained the same. This means that the reason is different.
It seems that nothing has changed ... The bread maker kneads in the same way as before,
the temperature in it seems to be normal - 180 ° C, I specially measured it.
(For rye, you would need 210, but all Panasonic 180, how much
I know.) I put salt, I don’t forget.

I even began to sift flour! (Never bothered before.)
Now, at the stage of preparation and raising of dough, everything is so
wonderful as it has never been before. And then - epic fail
And before there was bad flour and bad leaven, and
low temperature (22-23 ° instead of 27-28). And it still worked!

If I were a superstitious person, I would know what to think. And so -
I'm at a loss ...

And the mixing time is no more than 10-15 minutes?
Rye dough does not tolerate long and intensive kneading.
When I see that everything is mixed up, I stop the batch, sometimes 5-7 minutes is enough.
I myself am lost in conjectures ..
Personally, I only had problems with cracking bread, added water, everything was fixed ...

If water reduction did not help you, then I think there are 2 options left, either sourdough or flour. But I haven't heard anything about the problem with rye flour ...

Let's go to "Eternal leaven" and ask around there

Thank you, we will definitely move on ...
but for now, finally, I want to try one more experiment:

- take another flour from another store that never
I have not taken it before (like better than my old one);

- to give up molasses, which has always been replaced by sugar;

- and stick the temperature probe into the loaf - maybe, really, is not baked?

Molasses is supposed to improve the quality of bread ...
I still suspect leaven, but let's see what Vicky has to say

I still suspect a leaven

And leaven is always the first suspect.
There is something missing in the process itself. And there is one idea ...
The structure of the bread.But what if you take it out of the bucket, shape it and send it back to the proofing bucket? We get a uniform structure of the loaf. When baking, it will have to bake evenly, since the maximum porosity will be at the top. Or not?