Musee
The model wrote in the profile
I have baked several different wheat breads. Everything turned out great. But we eat very little of it, my husband demands rye ... Here I sit, studying the theory, choosing a recipe ... I just can't decide
NIZA
And I have the most rye bread New brewed rye bread (bread machine)the recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23902.0, I baked one of the first, I only add a handful of caraway seeds, coriander and raisins, I tried many recipes and methods, I keep returning to it
Musee
Quote: NIZA

And I have the most rye bread New brewed rye bread (bread machine)the recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23902.0, I baked one of the first, I only add a handful of caraway seeds, coriander and raisins, I tried many recipes and methods, I keep returning to it
NIZA, I have no malt. Can you replace it with kvass wort (which is liquid, sold in jars)?
NIZA
Musee, I think you can, only I can't tell you the ratio, I've never dealt with wort, can one of the experts tell you
Crochet
Quote: Musee

NIZA, I have no malt. Can you replace it with kvass wort (which is liquid, sold in jars)?
Musee, yes you can of course! I put 35-40 grams on a large loaf. kvass wort (after having spilled it in some water).
Omela
Musee , read more Rye Tips, there is a lot of useful information.
friend
Quote: alexis

This is one of the best, proven over and over again:

Water - 330 ml.
Boiling water for malt - 80 ml.
Malt - 4 tbsp. l
Salt - 1.5 tsp
Honey - 2 tbsp. l
Plant oil - 2 tbsp. l
Coriander - 1 tsp
Prunes - 2 pcs (finely chopped)
Wheat flour - 225 g
Flour hw. - 325 g
Yeast - 2 tsp

Program-3, dark crust. Output - 1 kg


I wanted to ask, what is your bread maker? And on what programs do you bake this bread? And I am interested in anyone who baked Karelian bread and how?
Vanya28
Quote: girlfriend

I wanted to ask, what is your bread maker? And on what programs do you bake this bread? And I am interested in anyone who baked Karelian bread and how?

alexis soon a year does not appear.
Water - 330 ml.
Boiling water for malt - 80 ml.
Malt - 4 tbsp. l
Salt - 1.5 tsp
Honey - 2 tbsp. l
Plant oil - 2 tbsp. l
Coriander - 1 tsp
Prunes - 2 pcs (finely chopped)
Wheat flour - 225 g
Flour hw. - 325 g
Yeast - 2 tsp
Program-3, dark crust. Output - 1 kg


This is a common recipe for rye-wheat custard bread.
Ascent within 1-1.5 hours
Baking about 1-1.2 hours
See the time table for the programs of your bread maker and that's it.
For help on Karelian bread, show his recipe.
And write in your profile what kind of bakery you have.
friend
Quote: Vanya28

alexis soon a year does not appear.
Water - 330 ml.
Boiling water for malt - 80 ml.
Malt - 4 tbsp. l
Salt - 1.5 tsp
Honey - 2 tbsp. l
Plant oil - 2 tbsp. l
Coriander - 1 tsp
Prunes - 2 pcs (finely chopped)
Wheat flour - 225 g
Flour hw. - 325 g
Yeast - 2 tsp
Program-3, dark crust. Output - 1 kg


This is a common recipe for rye-wheat custard bread.
Ascent within 1-1.5 hours
Baking about 1-1.2 hours
See the time table for the programs of your bread maker and that's it.
For help on Karelian bread, show his recipe.
And write in your profile what kind of bakery you have.

Here is a recipe for Karelian bread

1.5 tsp. dry yeast
225 g rye flour
375 g wheat flour
2 tsp fine salt
1.5 tbsp. l. honey or granulated sugar
2 tbsp. l. vegetable (olive) oil
380 g water with malt
(or 345 ml of water at room temp. + 70 g for malt +
added 2 tbsp to the recipe. l malt brewed 70 g boiling water)
1 tspground coriander
1 tsp Cumin
150g. raisins
Loaf 1000 gr.

I have a Panasonic 2500
Vanya28
Quote: girlfriend

Here is a recipe for Karelian bread

1.5 tsp. dry yeast
225 g rye flour
375 g wheat flour
2 tsp fine salt
1.5 tbsp. l. honey or granulated sugar
2 tbsp. l. vegetable (olive) oil
380 g water with malt
(or 345 ml of water at room temp. + 70 g for malt +
added 2 tbsp to the recipe. l malt brewed 70 g boiling water)
1 tsp ground coriander
1 tsp Cumin
150g. raisins
Loaf 1000 gr.
I have a Panasonic 2500

Everything is the same as with the previous recipe.
See the table of modes in the instructions or here (for full size view, additional click in the right corner of the table)
Rye in a bread maker, if there is no such function
The dough in this recipe will rise for 1.5-2-2.5 hours. Baking time 1 hour.
We are looking for a suitable program for Panas-2500 - for example No. 09 Single-grain
Temperature equalization time - 30-75 minutes
(the stove will just stand)
Kneading the dough - 15-30 minutes
Dough rise time - 110-165 minutes (2h-2h40m) - good
Baking time - 55 minutes - OK
Program time only - 270 minutes

You can choose any other program in the same way,
you can still bake on 01, 03 programs, there the rise time is shorter.
It will depend on the quality of the yeast, how quickly it will rise.
or knead the dough and wait until it comes up and switch at the end of the rise to baking for 60 minutes.
Something like this.
If you have any questions, ask.
friend
Quote: Vanya28

Everything is the same as with the previous recipe.
See the table of modes in the instructions or here
Panasonic SD-2500, SD-2501, SD-2502
The dough will rise here for 1.5-2-2.5 hours. Baking time 1 hour.
We are looking for a suitable program - for example # 12
Temperature equalization time - 30-75 minutes
(the stove will just stand)
Kneading the dough - 15-30 minutes
Dough rise time - 110-165 minutes (2h-2h40m) - good
Baking time - 55 minutes - OK
Program time only - 270 minutes

You can choose any other program in the same way.
or knead the dough and wait until it comes up and switch at the end of the rise to baking for 60 minutes.
Something like this.
If you have any questions, ask.
As far as I understand you need to put the oven on the Dough mode (12 Basic). Then let the dough flatten. Can you open the lid? After all, it is not clear how much it should stand for 30 or 75 minutes? And again, when lifting, when to lift the lid?
Vanya28
Quote: girlfriend

As far as I understand you need to put the oven on the Dough mode (12 Basic). Then let the dough flatten. Can you open the lid? After all, it is not clear how much it should stand for 30 or 75 minutes? And again, when lifting, when to lift the lid?

Check the link, whether we have the same program number or not.
It seems that no, I am reading the English version. Now I'm going to the Panasonic website. RU.
The lid can be slightly opened (not opened) for a moment and the program can be selected immediately in one mode.
Fixed - program No. 09 Single-grain for Panas-2500, you can still bake on 01, 03 programs, there the rise time is less.
It will depend on the quality of the yeast, how quickly it will rise.
See the tablets above, laid out.
friend
Quote: Vanya28

Check the link, whether we have the same program number or not.
It seems that no, I am reading the English version. Now I'm going to the Panasonic website. RU.
The lid can be slightly opened (not opened) for a moment and the program can be selected immediately in one mode.
Fixed - program No. 09 Single-grain for Panas-2500, you can still bake on 01, 03 programs, there the rise time is less.
It will depend on the quality of the yeast, how quickly it will rise.
See the tablets above, laid out.

And the rest remains, as you wrote below (how long to stand and rise)?
Thank you.
friend
Vanya 28 Thank you so much for your help, I did everything as you wrote.
Baked Karelian bread (Panasovnik 2500) on mode 9 Single-grain. It turned out wonderful. True smell, like Karelian did not work. My family loved it. Now I will not be afraid to bake rye bread.
Vanya28
Quote: girlfriend

...
Now I will not be afraid to bake rye bread.

To restore the Karelian smell, part of the Cumin must be ground, pre-brewed and infused!
It remains, apparently, now to visit the radel - Rye bread!
Come!
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
friend
Quote: Vanya28

To restore the Karelian smell, part of the Cumin must be ground, pre-brewed and infused!
It remains, apparently, now to visit the radel - Rye bread!
Come!
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
I have ground cumin and grains. If you use ground cumin, then boil it all and insist, or brew part of it, and put part in dry form?
Vanya28
Quote: girlfriend

I have ground cumin and grains. If you use ground cumin, then boil it all and insist, or brew part of it, and put some dry?

It is not necessary to add dry, but the grains can be sprinkled on top.
Karishka_34
Good day! Do you think you can use the Panasonic SD-2511 Rye Bread Spatula for the SD-2510? I think he can buy, at least make it easier to knead the dough.
Olya_
Karishka_34Of course, you can, the main blades are interchangeable, which means that a shovel for rye bread fits both SD-2511 and SD-2510.
Karishka_34
Quote: Vanya28
Quote from: girlfriend on February 05, 2012, 09:56 am
Here is a recipe for Karelian bread

1.5 tsp. dry yeast
225 g rye flour
375 g wheat flour
2 tsp fine salt
1.5 tbsp. l. honey or granulated sugar
2 tbsp. l. vegetable (olive) oil
380 g water with malt
(or 345 ml of water at room temp. + 70 g for malt +
added 2 tbsp to the recipe. l malt brewed 70 g boiling water)
1 tsp ground coriander
1 tsp Cumin
150g. raisins
Loaf 1000 gr.
I have a Panasonic 2500
Specify, please, I did not understand about the amount of water "(or 345 ml of water at room temp. + 70g for malt +
added 2 tbsp to the recipe. l malt brewed 70 g of boiling water) ", how much water in the end? Thank you very much!
Mandraik Ludmila
Karishka_34, here is some kind of confusion, in my opinion
Quote: Karishka_34
or 345 ml of room water. pace. + 70g for malt +
added 2 tbsp to the recipe. l malt brewed 70 g boiling water
345ml + 70ml + 70ml = 485. But it turns out that it was written twice about malt, most likely this is a mistake, then 345 ml of water + 70 ml for brewing malt, only 415 ml. Maybe a bit too much for 600 g of flour. Vanya has not appeared here since 2012, there is no one to ask. And the base is from here
Quote: Vanya28
Water - 330 ml.
Boiling water for malt - 80 ml.
Malt - 4 tbsp. l
Salt - 1.5 tsp
Honey - 2 tbsp. l
Plant oil - 2 tbsp. l
Coriander - 1 tsp
Prunes - 2 pcs (finely chopped)
Wheat flour - 225 g
Flour hw. - 325 g
Yeast - 2 tsp
Program-3, dark crust. Output - 1 kg
This is closer to the "truth"

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