Rye in a bread maker, if there is no such function

he's a cutaway. basic mode.

Help out, no matter what you try, no matter what programs you start, rye turns out to be either a 5 cm brick, or "the roof is falling."

A couple of questions:
- which mode is better to bake rye (do not offer Borodinsky)
- a recipe with a minimum of components (well, the problem with that is in our city).

Thank you in advance.

Peace be with you bakers!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1998.195

PbI6A4OK look - it turns out very well

Hello everybody
I bake rye bread from Elena Bo. The bread is excellent and rises well.
Water (I use serum) - 375ml.
Kvass wort - 35ml.
Vegetable oil - 30ml.
Apple cider vinegar - 10ml.
Salt - 2 hours l.
Sugar - 2 tbsp. l.
Peeled rye flour - 350g. (In the process of kneading I add another 50g.)
Wheat flour - 250g.
Cumin - 1 hour l.
Kneading - 13 program within 25 minutes.
Ascent for 1.5 - 2 hours.
Baking for one hour.
The bread is awesome.

First, I put on the "Dough" mode (13), then program 8, I like rye speech on it.

Peace be with you bakers!
just pulled a rye from the oven
today added flour improver for the first time
firstly, bread rose as well as without it, well, if only
one centimeter higher
secondly, the roof sagged - of course not a lot, but still
I have not tasted it, let it cool down, but I think it will not change much
so I add the first and last to the black improver

First, I put on the "Dough" mode (13), then program 8, I like rye speech on it.

Thank you, of course, but so that without any muddiness with changing programs, so that you wake up in the morning, and there is a fragrant bread in the kitchen.

[PbI6A4OK]

PbI6A4OK,
I can offer you my own version of rye bread. I like it so much that I cannot try another rye recipe.

At 750 g.

305 ml of water (I use kvass from a bottle - there is malt,
or dry kvass)
0.5 tbsp. l. rast. oils
1 tbsp. l. Sahara
1.5 tsp. salt
240 g wheat flour
240 g rye flour
1.5 tbsp. l. yeast

I have a Mulya 5002, it is no different from yours, only without a baguette holder. I bake on program 3. The bread is normal size, the roof does not fall through.


The bread in the photo came out lighter than it really is.

Happy baking!

on program 2 according to Elena Bo's recipe
without batch
instead of kvass wort - drink "Morning" (3 tsp.)
result in the photo

The roof fell down - reduce the amount of liquid a little

Thanks for the advice. Now baked on the same program using a different recipe from the forum. We'll see....

Tell me what is kvass wort

IMHO it is a concentrate of kvass, including malt
rare thing in stores in winter
I found chicory and Morning ... use them for color

Also the 2nd program, a recipe from somewhere from the forum:
480 ml. water
3 tsp salt
2 tbsp. l. sunflower oil
400 grams of wheat flour
300 grams of rye flour
30 grams of bran
2 tsp yeast
1/3 tsp lemon acid
1 tsp chicory concentrate

in the future I will try to add sugar .. Th something I don’t really like pure black bread ... and I’ll also try the 3rd program

This is one of the best, proven many times:

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

Thank you, less salt and honey is for me
Is there anything you can replace malt with? while he's gone ...I have instant drink Morning (barley rye chicory) and chicory proper ... will something come off as a replacement or is it very different?

I tried to change the malt to dry kvass, it is also delicious, but I like the malt more (flavor !!!)

Can be replaced with kvass wort, it contains malt, sold in jars

This is one of the best, proven many times:

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

Thank you very much for the recipe.
This is my first rye. Everyone is delighted

I ask for advice!

Here's the recipe:

Rye flour: 250 gr
• Wheat flour: 250 gr
• Total flour: 500
• Warm water: 350 ml
• Salt: 10 tsp.
• Yeast: 7 tsp.
• Gluten: 10
• Sugar: 15 tbsp. l.
• Cumin: 5
How to understand this - 10 tsp. salt?
gluten - 10 of what?
sugar - 15 tbsp. l-no comments !!!!
cumin - 5 of what?

Who baked this bread and what adjustments were made?

most likely it is in grams ..

But really put 10 tsp. salt and 15 tbsp. l. sugar in the dough? or is it also grams?

and yeast 7 tsp !!!!

whatever it is supposed to be, but for such an amount of flour, you obviously need -1 tea salt. sugar -1.5 tablespoons, gluten- 1 tsp, yeast 2 tsp, caraway to taste, but more likely 0.5 tbsp

Not 7 tsp, but a gram ...
Number of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon.
The number is approximate. All products are measured "under the knife"

Simple clean water - 1 measuring cup equals 240 ml.

Simple pure water - 1 measuring tablespoon equals 15 ml

Wheat flour - 1 measuring cup equals 150 grams

Wheat flour - 1 measuring tablespoon equals 9 grams

Rye flour - 1 measuring cup equals 130 grams

Rye flour - 1 scoop equals 9 grams

Salt - 1 scoop equals - fine salt 8 grams, coarse salt 7 grams

White granulated sugar - 1 tablespoon equals 15 grams

Bulk yeast - 1 scoop equals 4 grams

Fresh pressed yeast (wet) at the rate of 2 grams per 100 grams of flour.

Vegetable oil - 1 measuring tablespoon equals 15 ml. or 15 grams.
data from this topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

something for now is WHAT it turns out ..
I tensed ...

#
take a look here

they say that rye bread will not have a kolobok ...

he still has 2 hours to sit ...

already something))
You then try the recipes from the site .. they are very decent and suitable for any HP .. Surely pick up something for yourself))

I already baked from the site, of course ... but for a long time I wanted to try this bread ... now I am tormented by the unknown ...

I have been baking more rustic lately .. I don't like cumin

and I, on the contrary - I adore caraway ... I dream of baking Riga, but
1) there is no exact recipe
2) no white malt

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=744.0
take a look here

that's what happened yesterday.
bread is not high
good crumb
tastes delicious
Hurrah!

Good morning! I hasten to share my first experience in baking rye.

Today I loaded it at night, and in the morning I received excellent (in my opinion) bread.
The recipe is some compilation of rye recipes for Panasonic and Elena Bo's recipe. So, as you add to the bucket:

Mustard oil - 2 tablespoons l.
Drinking water (Arkhyz without gas) - 70 ml
Kvass wort - 30 ml (by weight about 50 g.)
Fine non-iodized salt - 1.5 tsp.
Demerera brown sugar - 2 tbsp. l.
Cottage cheese serum - 300 ml.
Rye wallpaper flour (Belovodye) - 300 gr.
Premium wheat flour (Aladushkin) - 250 gr.
Dry yeast Dr. Otker - 1.5 tsp.
Ground coriander - 1 tsp (tightly packed)

How I did it. First, he poured the oil into the bucket and let it spread evenly along the bottom.
Then he mixed the leavened wort in a cup of water. I added salt and sugar there and stirred it all until it was completely dissolved (to dissolve faster, I warmed it up a little in the microwave). I poured it into a bucket. He warmed up the serum from the refrigerator in the microwave up to 30 degrees and poured it there. Then he sifted rye flour into a bucket, then almost all of the wheat flour, then yeast, covered it with the remains of wheat flour, and at the very end on top - coriander.

I put it on the 8th mode with a start delayed by 2.5 hours. Weight - 1 kg, crust - medium. At the end of baking, the bread was kept warm for another 50 minutes.

Here's what happened in the morning. The bread is fragrant, crispy crust, rather thick. Height 12 cm.

has repeatedly made rye bread according to the following recipe:

dry yeast - 1 tsp
rye flour - 180g
wheat flour - 260g
sea ​​salt -1.5 tsp
olive oil. - 2 tbsp. l.
water - 220 ml
dry kvass "SAF-kvass" - a mixture without yeast - 2 tbsp. l. brew in 60 ml of boiling water and cool

I spied the recipe on the forum (I did not remember the author), changed something and counted it into a loaf, weighing 750 g
Baked according to program number 3

It turns out the same on the 3rd program, a loaf of 750 gr. rises to almost the entire form. I put SAF-kvass, SAF-moment yeast. And buckwheat honey ....... m ...... abaldenly.

i had the same problem as you. And the casket just opened - one measuring cup at our bread machine is filled to the 1/1/2 cup! Mark, and not 1 cap. that is, check if you add flour to the specified amount. When I realized this, everything turns out great. So, the summary is 1/1/2 cup = 200 g it's all about the incorrect instruction. Good luck.

[recipes]

PLEASE PLACE RECIPES IN THE SECTION "recipes", and in this section, if necessary, you can give a link to the recipe.

It will be a shame if your recipes just get lost.

This is one of the best, proven many times:

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 decided on this rye bread, tell me in what order to lay everything. What to do with boiling water? Dry yeast?
I only bake a simple white cake and cake from Elena Bo. For two years I did not dare to choose another. Thank you.

And how can I not find a Temka on the formation of a rye bun, can someone tell me?

I did not wait for answers, I risked at my own peril and risk. The bread turned out to be just super, black and high. I changed the water to whey, program 3. Sprinkled it with hot water on top. Thanks for the recipe.

Hello everyone, tell me somewhere heard that you can use potato broth instead of gluten? who has been? and is it really so ???

On a potato broth bread

Tell me, I read the whole topic and realized that the more rye flour in bread (I mean in relation to wheat flour), the more time it takes for kneading and maybe a second rise will be needed? Am I getting it right?

hello, who has the Orion bread maker. I suggest a recipe for rye bread:
1. Water (warm) 280ml;
2. Salt 1.5 tsp;
3. Honey-1 tbsp. etc .;
4. Butter 30gr .;
5. Coffee - 1 tsp;
6. Flour 500g (rye 160g, wheat 340g);
7. Yeast 1.5 tsp.

Oven on the program-classic, loaf size-750, crust-dark

[Here, I came across a solution to this issue.]

Here, I came across a solution to this issue.
- it is here -> Rye in a bread maker, if there is no such function.

Greetings, dear forum users! Sorry, newbie, for being incomprehensible, but ... here I read: "bake in mode 2" or "bake in mode 3" ... And what, the modes in different stoves are identical in numbers, or does it mean some specific model?

Greetings, dear forum users! Sorry, newbie, for being incomprehensible, but ... here I read: "bake in mode 2" or "bake in mode 3" ... And what, the modes in different stoves are identical in numbers, or does it mean some specific model?

Don't apologize, I wouldn't understand anything either ...

Mode 2 and 3 are found in certain models ...

Can't you do something? You indicate in your profile what model of stove you have, so that it is easier to help you ...