Rustic bread (bread maker)

Rustic bread (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	560 g
Rye flour	130 g
Water	405 ml
Salt	2 tsp
Sugar	1 tbsp. l.
Dry type yeast	2 tsp

Cooking method

• Spoons - Standard measuring spoons supplied with any model of bread maker
• Mode - "French bread", total cooking time - 3 hours 39 minutes, if desired, after the signal, you can add nuts, dill, etc., etc.

Note

I can suggest such a recipe (see above). I got it right the first time (see photo). Delicious...

Similar recipes

Rustic bread with seeds (Alexandra)

Bread "Village" (Twist)

Rustic bread with muesli and whey (Alexandra)

Hmm .... Thanks to this recipe I had a night of "pleasures and pleasures" today. I mean, I set myself an alarm every 3 hours. And I checked to see if my dough had escaped. I saw pictures of a fire in my kitchen: the dough runs off to the heating element, everything ignites, the flame spreads to the curtains ...

In short, I forgot everything in the specified quantity in Panas. And I turned on the French 6-hour mode. For the night. And then she went cold with horror: a lot of torment - wow! And the program is long, it will run away! (For further description, see above.)

In general, I got a great bread! It was worth my sleepless night! I shouldn't have bothered. It turned out - under the cover. Grey colour. Slightly sour. I would never have guessed that rye flour gives such a consistency and taste. Its taste is not felt at all. Everyone ate a huge loaf in half a day. Grandfather said that this is real village bread! And he is a shot sparrow, born in the village.

In short, great respect and thanks to the author!

Mode - "French bread", total cooking time - 3 hours 39 minutes

Luke, were you not embarrassed by this phrase? Something got confused here, or with the regime, or with the total time. And for some reason there is no oil at all.

Luke, were you not embarrassed by this phrase? Something got confused here, or with the regime, or with the total time. And for some reason there is no oil at all.

The fact is that the "French bread" program has different cooking times for all ovens. In Panas - the longest

[Luke]

Luke, I am very pleased that you liked this recipe and, most importantly, the bread turned out. And grandfather's praise is very dear! If he also saw a "loaf" of 1.5 kg, I think he would also highly appreciate it.

I wish you continued success.

P.S. But, alas, I am not the author, but only the "transmitter" of the recipe - the authors are all in Paris (in the good sense of the word, since this is a recipe from the book Moulinex 5002)

And in this recipe you definitely don't need oil?

And in this recipe you definitely don't need oil?

Yes, it is definitely not necessary, this is a recipe from Moulinex-5002 (I have the same one), I have baked it for 8 times already, sometimes with additives, if you want, you can add oil, but in general it is absent in the original recipe. And bread without butter is always great!
P.S. Yesterday I added raw mushrooms to this recipe, it was something ... My bread was swept away instantly!

I tried to bake this bread, only counted on the average size for Panasonic (multiply all products by 0.7). I baked right away on the timer, having heard plenty of praise, the mode is the main one. Yes, I added a tablespoon of bran on my own.
It turned out EXCELLENT! I call such bread "dolls" - an ideal dome, golden crust, finely porous homogeneous crumb, pleasant to the taste.
A great alternative to the daily white breakfast. RECOMMEND.

I tried to bake this bread, only counted on the average size for Panasonic (multiply all products by 0.7).

I also baked this bread today, I counted everything by the size M, that is, just like the Village Stove did, I only multiplied it by 0.6. Baked on a French program, no timer. The bread rose to the end of the bucket. Good bread.

You can try for 1000 gr. of bread, replace 60 - 100 g of white flour with bran fried in a dry frying pan and 70 - 140 g with coarse wheat wallpaper (whole grain). And sugar can be safely removed completely. It will be more aromatic and tastier

Yesterday I made this bread (size L), only in the process of kneading I added fried onions with butter in which it was fried (2 large onions were finely chopped and fried until golden brown).
And baked in a fast basic mode. The first time I baked on fast, the yeast increased by one and a half times compared to the usual one, the bread got out of the bucket and rested against the roof.
The finished bread has a pleasant smell of fried onions, a pleasant onion "sweetness" in the crumb. In a crust - pieces of onion are fried, also nice

In general, I liked the fast mode. The yeast can be increased quite a bit. Heating goes on even during kneading, the dough rises perfectly.

My "Village" also took root ... In the recipe book (From Moulinex-5002) it is recommended to add nuts to it, either walnuts or hazelnuts, only there the number of nuts is indicated for each size of bread, and after all, how correctly calculated then ... not a lot, not a little ... just the same "golden mean", I baked with those and others, great!

And I began to bake bread. I have Tefal-Mulinex 5002.
In the recipe book, bread is listed as farm bread! We have all the recipes in English. So I translated what bran is needed, But I don't know wheat or oat? In short, wheat sprinkled.
We have such a recipe for milk for a 750 gram loaf. oven-3rd program
milk 305 gr
sunflower oil 0.5 tbsp
salt 1.5h l
sugar 1 tbsp
wheat flour 240 gr
bran (it is not known from what ??) 120g
rye flour 120 gr
yeast 1.5 tsp
Here's a recipe, I'm cooking now. Something some kind of lump turns out very much as if there is little liquid, very cool, although it only kneads for 10 minutes. I Uee in Horror all of a sudden it was necessary to bran it was not written what oatmeal. in short, it's just scary, my husband comes home from work and says well, where is our bread
Who baked something like that ?? And really how to know which bran to use ...

You can put the bran as you wish. Control the gingerbread man, if you think is necessary, add a little water.

Bake bread: 300 grams of WHEAT flour to 100 grams of bran (wheat or rye). Everything turned out fine.
Just a little advice - for new recipes, rely not on the composition in grams, but on the bun.
Because bran is not a standardized product at all. They absorb liquid in their own way.

Due to the high amount of bran and rye flour in your recipe, be prepared for a low loaf.
But she will be useful

At least a small loaf, or maybe nothing at all, poured 20 grams of water into it, I was afraid that nothing would come of it. 2 hours left, let's see what kind of nightmare will turn out. I feel I have to put white bread for the night, otherwise my husband will stay hungry in the morning. I'm such an alarmist, But I obviously don't like the lump, which one uneven pile does not rise ... Although it may still be too early. This is my first rustic and bran bread. I have only mastered white so far, everything is always good there!

My farm bread is baked ... a nightmare flying on the wings of the night. Almost did not rise a bit, awful zhud .... Above, all cracks and pieces. the husband said the smell like poop for piglets that his dad prepares for pigs. I shook out my biscuit, I can't rip out the shoulder blades, I gave a piece to the cat, I say if the cat eats, that is, you can, by the way, the cat ate it and asked for more. So you can eat, but I won't bake it anymore. My husband said experiment on my weekend, tomorrow there is nothing to take to work in boutiques. At least put the bread on again now .... And it's funny and sorry for him this ugly loaf ... I don't really know it hasn't cooled down yet.
My husband can't laugh, she says she has put on the shelloni, sifting out grain, any dust, he won't eat ... Ozh don't make bread according to my recipe

I cut it to see, hmm ... all slimy and wet .... something in the recipe is clearly not finalized

Natalja Ar, strange ... I have a "village" always-100% success! True, I bake it without bran (from the Mulinex-5002 recipe book), but there were no punctures yet, and the peasant (from the same recipe book) is also sooo good! I bake these breads on the "Whole Grain" mode, do you?

yes i have a whole grain flour mode too. Yes, the bran tastes bitter, But my husband came again and took a piece of nibbled, Said you can still eat, But ..... I put him a white bread for sandwiches, which would not be offended. The last milk is exactly 270 ml. Then I'll get up on the alarm clock I'll pull it out)))

And the village one from the book, you haven't baked yet? Oh, nothing, what about "you"?

So I baked according to the recipe I wrote above, Farm bread .... that's how we did it unsuccessfully. I have a book of recipes in any language except Russian and Estonian, from English it sounds like a farm one ..
You can. Not scary, we looked at the same age

Natalja Ar, I looked at your recipe, it is labeled in my book as "Bread with coarse fibers (bran)", and "Village" is a completely different recipe

Natalja Ar seems to understand the reason for your failure.
Brans are old-dry and fresh moist.
The latter, in addition to a little bitterness and additional moisture, also contain plant antiseptics. Yeast is bad friends with them. (bread does not rise well and is not baked because of this)
Experienced from this site advised to fry the bran without oil in a pan. In the next. once the bran, fry until golden brown and pleasant smell. And start with 1 to 2 tablespoons per loaf.

From the Panasonic 254 Recipe Book:
Rustic (rustic bread)
Water - 310 ml
Coarse wheat flour - 350 g
Rye flour - 50 g
Dry yeast - 1 tsp.
Salt - 1 1/4 tsp
Butter (butter) 15 g
The mode is French.
---------------------------------------
I replace the coarse flour with the same amount of premium wheat + 5 tbsp. l. bran. Instead of dry yeast I use fresh "Lvovskie". I always bake at night on a delayed start. The bread is delicious.

Recently, this bread is a favorite on our table. To please everyone: both small and old.

I have a grandmother from the village, and many times I saw her bake from everything at hand. Proceeding from this, I conducted an experiment: I replaced 1/3 of the water, yogurt (it was disgusting to drink it, but it was a pity to throw it away), added a handful of sunflower seeds and a little pumpkin seeds. The oven, as always, creaked from this bread (the bun is very dense), and the result, as usual, under the roof, handsome, delicious, aromatic, interspersed with seeds ... is cut perfectly.
But the difference in curdled milk or water is almost not noticeable.

I did everything exactly according to the recipe, only added a tea l. natural ground coffee.
It turned out just a bomb and not bread. The color is so cool and it tastes a lot like round black. which we sell, only better. and there is no need for any malt or leaven.
So people do not bother themselves. take this recipe and go. with a song and delicious bread.
And in the next bread I will try instead of water, add homemade bread kvass.
Maybe someone tried it already .... unsubscribe

Hello everybody!

I also baked this bread (first post), thank you so much for the recipe, only I changed it a little:

Here's a new recipe

Here is my rustic bread.

I did everything according to the recipe, I didn't have to add anything. I just counted for a smaller size (multiplied all the components by 0.75) and added 100 g of roasted crushed walnuts on a call.

Thanks to the author for presenting the recipe.

I marked it when I was leafing through the color book from Moulinex, but there programs are simply indicated by numbers without a program name. And then they wrote that the program is French bread. It is good that on the forum you can find answers to all your questions.

Today I baked the Rustic bread recipe for my HP:

Water 360 ml
Salt 2 tsp
Flour 500g
Rye flour 120g
Yeast 2 tsp (16 g live)
+
Gluten 12h l.
Sugar 2/3 tbsp
Vegetable oil 1 tbsp. l

Program 2 "French roll" or "Rustic bread". The crust is medium (but it could have been put on a strong one)

It turned out - lovely sight! Grew up - above the bucket! (y) Everything is superb, but ... in this recipe, the base is wheat flour, but I want rye bread. As you put more rye flour, the bread does not fit. Some kind of vicious circle.

Yesterday I baked my rustic bread according to the recipe for HP Mulenex5002,
but changed a little - instead of water, added potato broth and a little mashed potatoes - kneaded and insisted in the oven, baked in the oven.

There are so many tips to replace something with something that in the end, probably, a completely different bread is obtained.
I recalculated this recipe in favor of my HP (Panasonic SD 255) and my family's modest needs.
For Panasonic, such a flour-water ratio, as indicated in the recipe for Moulinex, is not suitable. For a 1000g loaf, take 500 ml of water.
The first time I baked bread, just according to my own calculation. The bread is delicious and beautiful. Perhaps this was my very first delicious bread. And when I baked the second time, I put the ingredients in a hurry, and forgot that I needed more water. The bread turned out to be hard, the top is clumsy. It was possible to eat, but did not want to. The next day it dried up.
Here's a recipe:

• yeast - 1 tsp.
• wheat flour - 280 g.
• rye flour - 75 g
• salt - 1 tsp.
• sugar - 0.5 table. l.
• water - 250 ml

Tutir, but according to your recipe, you put on what volume of a loaf on L, the color of the crust can be dark ??? Want to try baking this? So you say that there are no problems ??? In Panasonic-255, what is the correspondence with Muliks ??? M-750g, L-1000g, XL-1500g, and we have 700 -...- 1250g, and my average size is 750g, so what if you take something like in Muliki for this weight ??? Thank you.

Loaf size set M
The color of the crust, I think, can be dark, but I always use light. I like it more.
I do not know what is the correspondence with muliks and others.
I recount recipes based on the proportions, cat. indicated by the manufacturer. Well, now I figure out by eye where there is more, where to add less liquid.

I just look at the correspondence table ... in Muliki it is just small - 750g, and our average is 750g. And you bet on medium and you get high bread ??? I just want to try ... from the specialists and ask Thanks for the answer ...

Svetik_, I put only half as much, so I put it on a small loaf. And if you put it in, as indicated in the original recipe, then, probably, you need to set it high. Put for the first time on a small one. You never know what happens. So, though, not a lot of products to translate.

Here is such a handsome man it turns out, 500g. The top is still not very even, but rye in HP rarely turns out to be of perfect beauty. This is only if done in the oven, then it turns out more beautiful.

[Owl]

Thank you very much, Owl.
Today I decided to bake some ordinary bread, the choice fell on your recipe. I doubted a little, because I had not tried to bake with rye flour yet. Doubts and worries were in vain - everything worked out. Nice and tasty! Highly! I ate a similar bread sometime in my distant childhood, and baked it in a small village bakery. Great - the taste of childhood!

Tutir, how do you choose the size of a loaf in the French mode? I can't select SD 254 on Panasonic. I had to calculate your recipe at 1.25 in order to fit approximately the size of the French from the book to Panasonic. Programmed for the night. I'll see what happened tomorrow :-)

Here is another version of "Rustic-Peasant" bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0
Well, very tasty
And my additions
Size L Rye shoulder Diet regimen
-240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp.l - powdered milk
-330 ml - water
-1h l-malt
- 1 tbsp. l - vegetable oil
- 2 tsp - salt
- 1 tbsp. l. - sugar
- 1.5 tsp - dry yeast
- 3 tsp Panifarin - gluten free

The recipe interested me with its simplicity and comments, I tried to bake it. Until the very beginning of the baking process, everything was going well, and the bun was handsome, and it moved away (it rose to the edges of the bucket, and in the first minutes of baking, the roof fell

distance (rose to the edges of the bucket, and in the first minutes of baking "the roof fell"

It is not yet an indicator that the bucket has risen to the brim, the dough could simply stand - an excessive proofing turned out. in such cases, the dough spreads out, does not keep its shape.

A good indicator - the dough rose 2-2.5 times and no more !!!
Further, even at the beginning of baking, it will rise slightly and everything will be OK!

Speckled now. I counted on a 680 g loaf:
Water in half with kefir - 280 ml
Flour psh 1 s - 380 g
Rye flour - 90 g
Salt - 1.5 tsp.
Sugar - 0.5 tbsp
Pressed yeast - 14 g
As a result, 40 g of flour was not added.
Baked in French mode - 4 hours.

The dough rose about 2.5 times, then even when baking. It turned out to be a short bun, the bread is dense, slightly moist inside. Is that what it should be?
I would have liked taller and more porous ...

[Alena78]

Alena78 Try Rustic Bread in a Bread Maker.
"Reply # 38: 24 February 2010, 11:38:57" on the previous page.

Thanks, I'll try it as soon as I get the ingredients.

We ate the bread, then it lay down half-eaten and the dampness was gone.
Probably, this is how it should be.
I will try many options anyway.

The process is fun. I can't wait to eat the bread to bake it again.
Today I baked sweet with apple, prunes, raisins.
Now I have to wait until tomorrow or the day after ...

Last time I baked this bread in LG.

Then she continued her experiments at Panasonic.

1. According to the recipe from 1 post, multiplied everything by 0.6
Water - 240 ml, flour 1c - 330 g, rye flour - 80 g, yeast press. - 10 g, salt - 1 tsp, sugar - 0.5 tbsp. l
First, I kneaded the dough (dumplings) for 5 minutes, the bun seemed a little dry, but did not add anything. Then she put it on French.

The result - the bread turned out good, BUT I did not like it: a thick, strong crust, a little damp and the fact that there is not enough of it. And also the fact that it was baked for a long time.

2. Increased the amount of food, added a little oil.
Water - 330 ml, flour 1c - 400 g, rye flour - 100 g, yeast press. - 10 g, salt - 1.5 tsp, sugar - 1.5 tbsp. l, pod oil - 1 tbsp
basic mode, size L, medium crust, rye shoulder blade.

The result is what you need! Ideally! Lush, dry crumb, normal crust, tasty. and only 4 hours.


Now I'm trying to come up with a way to bake it at high speed.

Now I'm trying to come up with a way to bake it at high speed.

What for? Indeed, in the fast mode, you need to increase the amount of yeast. If this is not some kind of emergency, what is the point?

There is only one meaning - the study of the process.
Very interesting! I'm a beginner.

But all of you do not advise so .... I'll probably change my mind about trying.

[About daily bread: leaven or yeast]

There is only one meaning - the study of the process.
Very interesting! I'm a beginner.

But all of you do not advise so .... I'll probably change my mind about trying.

Why don't I advise you? For the sake of studying the process, you can try. I really don't recommend baking it all the time. The reason is the same - the double rate of yeast. Too often there are disputes, they say yeast is bad .:About daily bread: leaven or yeast
And since we are not microbiologists, it’s better not to tempt fate too often.

[Alena78]

Alena78 The most important thing is that fast bread loses to the usual one in taste, and very much

That's all, I persuaded, I will not!