Rye bread "Favorite" (bread maker)

Rye bread "Favorite" (bread maker)

Category: Yeast bread

Ingredients
Rye flour	2 glasses
Bread flour	1 1/3 cups
Water	250 ml
Salt	1 1/2 tsp
Honey	2 tbsp. l.
Vegetable oil	2 tbsp. l.
Yeast	2 tsp
Dry kvass	2 tbsp. l.
Coriander seeds, ground (but I don't put it)	1 1/2 tsp

Cooking method

• Sometimes it is necessary to add a little wheat flour during kneading. I have a glass from a bread machine - 230 ml
• medium crust.

Time for preparing:

3 hours 40 minutes

Note

Here is my recipe for black bread, I really like it.

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Please write how much to weigh in grams?
Different ovens have different glass sizes, but I just have a problem with rye bread.

I didn’t measure a measuring cup of 230 ml in grams, I’ll count how I’ll bake in grams.

Please write how much to weigh in grams?
Different ovens have different glass sizes, but I just have a problem with rye bread.

The author wrote

I have a glass from a bread machine - 230 ml.

Yours is definitely not less, measure 1 tbsp to division 230, and count the fractional fractions: 1/2 = 115 ml. If there is a scale, measure everything with glasses and weigh, replace ml with gr. You can make a table for yourself ml = gr. In the future, it will come in handy, the author gives the recipe in the same way as the baking itself. Everyone measures as convenient and accustomed.

tanya1962, thanks for the recipe, I will definitely try, but tell me, please, peeled or seeded rye flour?

And, in general, the question for everyone is how do they differ?

And, in general, the question for everyone is how do they differ?

There are 3 commercial varieties of rye flour: seeded, peeled and wallpaper. Seeded - the highest grade (I bought in the store about 14 rubles / kg). Peeled - medium grade, obtained by single-grade grinding with a yield of 87% of the grain weight. It is much larger than the seeded one and contains a large amount of crumbled grain shells in comparison with the seeded one (in the store it is about 12 r / kg). Wallpaper - the main grade of rye flour is obtained by single-grade grinding without selection of bran (about 95% yield). The quality of each grade is determined by the grinding scheme and the condition of the grain itself. The only thing that can be added is that rye flour is healthier than wheat flour in terms of the composition of essential amino acids, but it is less technological.

In the recipes from the Panasonic book, peeled flour is meant.

Country stove, thank you very much. and the toy bought the seeded one, and then I saw that there is also a peeled one, so I was puzzled. So I will use a peeled one.

thanks, I will definitely try, especially since I also have a glass of 230 ml, otherwise the first one did not work out very well - it is certainly tasty, but practically white (I did not add kvass) and, in my opinion, a little donkey or not quite rose (though my yeast was not the freshest).
tanya1962 did you bake right away? I get good bread only if I set the timer to 8 hours

She took peeled flour and baked immediately.

Kind people. Help! Two weeks ago I became a baker !! : DWhite bread turns out to be excellent, but sometimes there are problems with rye. Sometimes the top of my black bread is not a "dome", but a brick. Explain what I am doing wrong.

Sanka, will you specify which oven and baking program ...

Sanka, if you add a little rye flour, for example, for 2 cups of wheat flour 1 cup of rye, then there will be a dome, and if there is more rye flour than wheat flour, then there will be no dome, store rye bread does not have the same dome.

Even 50 * 50 rye and wheat flour has a dome, and if the rye flour is even a little larger, it is already a brick, but delicious !!!

put bread on program 5 - French bread. Since the program for 3.40 did not find a suitable one ... the result pleasantly surprised _ exactly this bread and butter I wanted to see .. sweet and sour, like Ukrainian, but more airy

Hello, yesterday I met the bread maker for the first time
I tried to bake rye bread, but it turned out to be not lush and the practice did not rise, like I did everything according to the recipe and put it on the whole grain bread mode for hitachi! Tell me what is my mistake !!!!!

malefics in this recipe is more rye flour, so this bread will not rise much, it resembles the Borodinsky store in density.

Thank you very much, otherwise my husband was very nervous that I did something wrong

And I put cumin instead of coriander. I don’t know if it was possible or not .. but there was no coriander ..

There is nothing wrong with Bobby®, I just don't like caraway seeds, but I like coriander in black bread.

Hello, yesterday I met the bread maker for the first time
I tried to bake rye bread, but it turned out to be not lush and the practice did not rise, like I did everything according to the recipe and put it on the whole grain bread mode for hitachi! Tell me what is my mistake !!!!!

start with plain white bread, where wheat flour is 100%, and then, bake gray, where the ratio of wheat to rye flour is 3: 1, then 2: 1, etc.
Use oats, there are many recipes on the forum. Good luck

I tried to bake rye bread twice. In general, I expect the result like a store-bought bread - with sourness and black. Exactly black. For some reason, according to recipes, rye flour and wheat flour are always mixed. And I adhere to the recipe faithfully. So my bread has never been black (like Darnitsky, Borodinsky ...). The color of the bread is as if I baked it from flour not of the highest, but of the second grade. The color is off-white. After all, rye bread is always black. Explain to me, please, what is the reason? Today I baked "Borodinsky" bread. The recipe really took on the cooking. So my bread did not lie next to the real "Borodinsky".

Larissa 888, do you put in malt?

Black bread is not from rye flour, but from malt. It can be replaced with dry kvass.

Oops, that's what I didn't know. Of course, I didn’t put in either malt or kvass.

Oops, that's what I didn't know. Of course, I didn’t put in either malt or kvass.

Kvass wort, dark beer, instant chicory, and dry kvass, rye brew will give you color.
Natural dark bread in rye bread can have 100% rye flour, but this is not for everybody

And the "capital", "Borodinsky" ... it turns out that they have a color not because there is 100% rye flour, but because of the additives?

But he is also cooked with malt and tea leaves and a lot of rye flour.

Here's a look at the composition of this bread, 100% rye flour, tea leaves - and what color it turned out!

Custard rye bread with French sourdough.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6039.0

Oh, thanks for the recipe ..))) The bread turns out to be delicious, and it was appreciated not only by my family, but also by the fish in the river ..)))) On Saturday we went fishing with my spouse - I made this bread of mine with fragrant sunflower oil - the nibble was EXCELLENT only on my bread ..))) the fish completely ignored the spousal worms ..))))) Both cumin and chestnut honey did their good deed ..)))) Well, very tasty ..)))) )

Yesterday I baked bread according to your recipe. Delicious, that's just in height, or rather at the bottom, it is not higher than 4cm. It is of course convenient for sandwiches, but isn't it too low? maybe I got it wrong? I only put less kvass, and I followed the recipe completely

Today I baked such bread exactly according to the recipe (I used a dry mixture for kvass, and it is called "Russian kvass"), only in addition to 1.5 tsp. coriander added one more teaspoon of caraway seeds, and so everything was exactly according to the recipe, I controlled the kneading and added a little water in the process of kneading, just a drop (a little), because the bun seemed a little dry. I have a Mulinex bread maker, baked on the French bread mode. The bread turned out to be UNLIMITED !!!!! Very aromatic, VERY DELICIOUS, airy for a black chelushka ...... NOT A FLAT BRICK, with the smell of honey and kvass, well, just a VERY DELICIOUS BREAD, beautiful color (NOT GRAY).I have never baked so tasty black bread. THANK YOU VERY MUCH FOR THE RECIPE, I will include this bread in "my repertoire" of constant breads ... THANKS AGAIN!
P. S. From this site I constantly use recipes, but I am writing thanks for the first time .... this bread delighted me and overshadowed everything ...

Hello everyone! I'm a newbie with a bread maker for only two weeks. So far, the bread was baked only according to the recipes attached to the CP. It turns out great white. But my family is very fond of rye, with all sorts of additives. I tried to bake according to the proposed recipe. The dough rose well, but when baking began, the roof collapsed almost to the bottom. The smell during baking is awesome. The result is deplorable: tasty, crispy crust, sticky crumb, not baked, heavy. What is the reason? I did everything according to the recipe.

I have HP- LG HB-152CE

itati strange my roof did not collapse when, but what kind of rye flour they used.

I took packaged flour of unknown origin. Please tell me if it is necessary to add panafarin to baking rye toad? Although it is not specified in the recipe. Or is it all the same in flour?

I don't use itati panafarin, but I had this with another recipe for rye bread when I used Sokolnicheskaya rye peeled flour.

Thanks for the recipe. Was tested yesterday with variations:

old kefir - 250 ml, took mustard oil, kvass wort concentrate - 2 tbsp. l.,
replaced honey with sugar. Yeast - 15 g pressed.

The gingerbread man is kneaded, round, dense. Before baking, I greased the roof with milk so that it wouldn't crack.
It turned out not very tall, with a good domed roof, medium density fragrant bread.
Baked in Ski on the "Russian cook" 3 hours 40 minutes.

Today o5 baked such bread, and o5 turned out to be tasty, even better than the previous one (I added more coriander and caraway seeds :-), I love spices) ... And I have peeled falconer rye flour. For example, I think that itati's bread did not work, most likely due to the fact that some ingredients were not measured correctly (or just some ingredient was of poor quality), note that the recipe is given in glasses (230 ml each !!!!!), I have, for example, a larger glass, but I measured out based on 230 ml :-) I didn't add any panafarin, everything was as usual, exactly according to the recipe, with the exception of spices (but this is a matter of taste) ... And as usual it turned out delicious, and as usual thanks for a simple, understandable, not complicated and tasty recipe!

[tanya1962]

tanya1962 thanks for the bread recipe.
The first time I baked gray bread, I was worried that everything would work out, the dough rose.
I took fresh yeast 18 g. Enough?
Everything seems to work out, only the top is not smooth, but some kind of ribbed turned out.
My peasants immediately diminished half a bread, I liked it very much, they said I passed the exam.
I have a question, is this the smallest portion? And then I baked Borodino bread for 1000g on program 9.
And when I weighed it (though I had already cut off 3 pieces), it turned out somewhere around 500g.
Correct me please, did I do the right thing?
Thank you!!!!

wwwika I am glad that I liked the bread. Yes, the bread turns out to be small, I myself bake on an average weight of 750 grams. , but if everything worked out well for you on the 1000g program, then continue baking on this program. Good luck and good bread.

[tanya1962]

tanya1962 Thank you very much.
I will probably recalculate for a larger size, otherwise my peasants do not have enough for a day, they ate
I really liked that there is no honey in the bread at all, that is, there is a sweet aftertaste, like in store bread.

tanya1962, tell me, please, on what mode did you bake?
x / n I also have Clatronic, but there is no program for rye.

abris I bake this bread on program 2, weight average baking time 3.40.

It was the first rye bread that I baked), however, I had to add a couple of tablespoons of liquid, otherwise part of the flour did not interfere with the dough (after that, for some reason, a beautiful bun a la wheat turned out)) after the second kneading, I took out the mixer, flattened the bread, put it on proofing for 2 hours in the "yogurt" mode, then "baking". in the baking process, a little donkey, but the roof did not fall down and, in general, it turned out to be a delicious tall, evenly baked bread for 730 g)

Twilight, I'm glad you liked my recipe.

[Tanyusha]

Tanyusha,
Tan, and instead of 2 tbsp. l. dry kvass can you add the same amount of malt? I just don't have kvass, but there is a lot of malt.

Thanks for the recipe! The bread turned out to be very tasty. The first time I baked rye, I was afraid that it would not work ..

Thank you very much for your bread. And I did not think that rye bread is so easy to bake. I thought that only experienced bakers could do it. Only I didn't have honey. Baked with sugar, but still very tasty bread

Baked in a multicooker Brand 37501. I replaced only dry yeast with fresh and dry kvass with malt. Delicious bread!

Dough mode in a bread maker (1 hour 5 minutes)
Yogurt mode (turned on for 20 minutes, turned off and left for proofing for 1 hour).
Baking mode (1 hour).

Tatiana, I liked your recipe for its simplicity, but in the process several questions arose. Tell me, in your recipe, the volume of flour is indicated already sifted or you sieved after measuring, because there will be a big difference in grams ...
And yeast, I understand correctly, did you use dry quick?
Thanks in advance for your reply