Rye bread with live yeast in a bread maker

Category: Yeast bread
Rye bread with live yeast in a bread maker

Ingredients

live yeast 6 gr.
wheat flour 120 g
flakes 1 tbsp. l.
water 250 ml.
Rye flour 280 gr.
glof (malt) 1 tsp
salt 1 tsp
flussigsauer 8 ml.
olive oil 1 tbsp. l.
sunflower seeds 2 tbsp. l.
walnuts 1 tbsp. l.
nuts almonds 1 tbsp. l.
raisins (dried apricots, prunes) 1 tbsp. l.

Cooking method

  • We take live yeast (those that cost 15 rubles per 100 grams), add warm water (25 degrees), not all the water.
  • Add wheat flour and flakes. I always sift flour.
  • We put a plastic bag on the bucket so that it does not splash, we put it in xn.
  • We turn on the kneading mode, for me this is the Pizza mode for 45 minutes - it interferes, warms up a little, then interferes again.
  • We remove the bag from the bucket, put it in hp.
  • We wait.
  • We wait..
  • We wait...
  • An hour and a half, depending on which yeast.
  • Rises. Hurrah!
  • We add rye flour and the ingredients of a delicious exclusive - raisins or dried apricots or prunes.
  • Or all together.
  • Add salt and oil and the remaining water
  • Add a glof and a flux-sauer.
  • We put on the package so that it does not splash.
  • We start again the Pizza or Pelmeni mode or some other one with kneading.
  • We remove the package.
  • Add seeds and nuts.
  • Why now - so as not to scratch the bucket.
  • We give the shape to the bun - since there is a lot of rye flour, it will not form itself.
  • We put it in xn and wait.
  • Or we don't wait, but just leave it for an hour or an hour and a half.
  • Will rise!
  • And now the Baking mode.
  • I have it 50 minutes.
  • Then we take out the bucket from hp and wait for it to cool down. It cools down - we take out a loaf from the bucket.
  • In time, in general, the same as the program, but can be stretched to improve.

The dish is designed for

1 bread

Time for preparing:

4 hours

Cooking program:

pizza + pastries

Note

forget fermipan

dopleta
Max, tell me, please, do you still have flux and glofa from your old stocks or found where to buy after the close of Orange? Glof from Khlebdom is not the same, Trier's was better ... And we used live yeast as before, and we use it now! Just dry fermipans are the best.
max panason
Yes, the stocks are old, last year.

Not. on dry yeast is not that. The structure and airiness of the bread is completely different.

In principle, you can use a substitute, I have both naturin and dry sourdough (acidifier) ​​from Germany and kvass concentrate and syrup (molasses-malt) from the Finns.

How to end, you have to go to them. I've already made bread, everything is the same.

Easier and faster to use liquid.

Three-r - in principle, you can gather in a bunch and buy a canister for everyone and spill it.
dopleta
Quote: Max Panason
I've already made bread, everything is the same.
Don't tell me. I, too, more than once.
max panason
Flussigsauer (acidifier for rye bread) is in Moscow

🔗

Again, you can order in a bunch, share the delivery equally.
We do not give direct active links!
dopleta
Oops! I just noticed. Max, what are you writing "flussigsauer (naturin)"? These are completely different things! Flux - yes, it is an acidifier for rye bread. And naturin is malt! They are absolutely not interchangeable products!
max panason

I wrote "I have and naturin and dry sourdough (acidifier) ​​from Germany "

And what you will have to buy out of grief - Agram is his name.
dopleta
No, look in the ingredients! You have there "flussigsauer (naturin) - 8 mm"
Susan
Today I bake this bread. I liked the ratio of rye flour: to wheat flour and that you don't have to bother with sourdough And then in many recipes Rye bread, wheat flour 2/3. But still I changed the recipe a little, I had to. If it turns out good, I will unsubscribe. X / P - Panasonic SD 2511.
max panason
You can add rye flour.

Glofa went to the flussigsauer, so now I add Rye Malt (from S. Pudov) 30-40 gr.
Don't forget walnuts.
Susan
I unsubscribe, as promised. Everything would be good, but she screwed it up It turned out like this. The flour-water ratio is like Max's. But since there was only dry rye malt from the additives, I brewed it traditionally (3 tablespoons of malt per 60 ml of water). These 60 ml had to be subtracted from the total amount of water. I realized this when I saw a kolobok in the form of a comma and smeared along the bottom. The water is 250 + 60 = 310. It was too late to add flour, it would have been a mess. As a result, very tasty rye bread, with hints of Borodinsky, (part of the washed coriander was brewed together with malt), nothing failed, the color is darker than Darnitsky, closer to Borodino, (an ideal combination of rye and millet flour), but the crumb is raw, from it you can easily sculpt like from plasticine, the knife stains strongly In the next. once bake it definitely, but with water all in doubt Leave 250 ml? Or 260? Or sk-ko? I bake it like that. Yeast in the old fashioned way, pour 1-2 tablespoons of water, a pinch of flour, a pinch of sugar, stir and in a warm place for 10-20 minutes. When I SEE that the yeast is alive, it begins to rise slightly, I pour it into a bucket, where water has already been poured (not all, but to make a soft dough), and all the white flour as per the recipe. Mix for prog. dumplings, min 10-15. Then I immediately turn on the main program Rye bread... In the Panasonic oven, there is a long temperature equalization on any program (45-60 minutes) and we still cannot cancel it, it just replaces the rise of our dough for me. After 40 minutes I add 1 tsp. honey, (1 tbsp of sugar has already been added to the dough, although it might be better to put everything sweet with rye flour), rye. flour, malt, salt, oil. After a while, kneading begins. There is no point in inserting a photo, everything is beautiful on it. Ah, if not for the excess of water, what kind of bread would Max have, anyway, thank you BIG.
max panason
Don't need the Rye Bread program.

Put yeast, half of water (from 265 ml), wheat flour 120 gr. (sift), tsp. sugar, a couple of tablespoons of oatmeal.
Now I do not add oil, only to lubricate the axis of the scapula (say 1 tsp) - it affects the taste strongly, clogs walnuts.
Heated kneading mode - Pizza (45 minutes), for example.

Waiting for 40 minutes. Has risen.

Put the rye flour and the rest of the water, you can add sesame seeds and just add the malt. 100 poods DO NOT NEED TO BREW!
Kneading again.

There is no kolobok. There is sticky crap. And it should be. We set the baking time ourselves!

As the program ended, I add walnuts, not whole and not in shell.
I turn on the batch of Pizza, for about 5 minutes. Otherwise, the bucket scratches.

I align, form a beautiful roof. With so much rye flour, it won't even out itself.

We put the pastries. I put it for 55 minutes, after the bucket in the stove stands for another 20 minutes, then I take out the bucket, it costs 20 minutes, so that it can cool down to shake out the bread.

Bread on a baking sheet on a wire rack, cover with a cloth and do not touch!
The night stands. You can't touch, you can smell.

And don't forget to remove the spatula.

max panason
And that's the way it should be
Rye bread with live yeast in a bread maker

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers