Black bread "Simple and tasty"

[As a second option:]

Black bread "Simple and tasty"

Category: Yeast bread

Ingredients
Peeled rye flour	230gr
Whole grain flour	230 g
Wheat flour, premium	40 g
Rye fermented malt	30 g
Salt	1 tsp
Brown sugar	1 tbsp
Sunflower oil	1.5 tbsp
Dry yeast	1.5 h l
Warm water	300 ml +/- 2 tbsp

Cooking method

• I want to share with you a very simple recipe for black bread without sourdough.
• The dough can be kneaded in the HP in the kneading mode or in the Mixer.
• I put the ingredients in the following order
• Water, salt, oil, sugar. Top with flour and malt, yeast.
• We start mixing.
• It should be at least 13-15 minutes, then the dough will knead well and will not stick.
• In the process of mixing, I added 2 tablespoons of water, but we look at our flour, you may not need to add water.
• After kneading, grease our hands with butter and take out the dough.
• We form a loaf or a ball from it, it depends in what form you will bake.
• We make cuts with a sharp knife.
• I baked in a rectangular shape.
• We put it and stavin for a long detuning, about 2 hours.
• We bake for 30 minutes.
• The first 15 minutes by 200 grams, then we reduce by 180 grams and another 15 minutes.
• I put it in a cold oven.
• We take out the bread and put it on the wire rack. We are waiting for it to cool down and cut it))
• The result is a super aromatic and tasty bread!
• Borodinsky reminded me)
• 
• My recipe)

Time for preparing:

2 hours 45 minutes

Cooking program:

Oven

Note

As a second option:
We knead the dough. And leave it in the bowl to rise for about 1 hour.
Then we make the second batch for 5 minutes. We take out the dough, shape it and place it in the mold. We melt until the volume doubles and baked.

[Maria]

Maria, the bread is wonderful! Can't the whole process be done in a bread maker? I don’t understand in any way why so many people knead in HP and then bake them in the oven. As far as I understand, HP is intended for this?

Borodinsky reminded me)

This is because with malt I also love with malt

[gala10]

gala10, Gal, it's just that HP is not really meant for such bread.
You will have to knead and leave it just for proofing, those without a program, and separately turn on baking.

[Mashenka]

Ahhh, the whole trick is in the long proofing ... Mashenka, thanks, I'll try to do it. Then I will unsubscribe.

You can simply remove the spatula after the first batch and there will be a long proofing

[Mannochka]

Mannochkathanks for the hint. Live and learn...

This is because with malt I also love with malt

Malt, very aromatic !!
By the way, sold in Auchan)
Calmly lies on the shelves)

[Masha]

Masha, good bread with malt always turns out special

gala10, I am also one of the lovers of oven bread, although I started to bake bread at home only after my husband gave a bread maker
I don't like rye from HP at all, it seems that they are not baked, although the temperature probe shows readiness - 95 gr. FROM.
And the whites from the oven are juicier and with ruddy crusts

And kneading in HP is convenient for its automaticity and heating during proofing, why not use it? Although I use a dough mixer for rye, otherwise I have to help with a spatula in a bucket ...

Marusya class! I just ran out of black. We must do it. Only whole grain should be made. Buy bran. Is the cartoon real?

[tumanofaaaa]

tumanofaaaa,
Irin, why not)
Try and unsubscribe!
Nagira, Thank you)
I kneaded in Kenwood, he kneads rye dough very well.

Masha, I was also interested in the recipe. Maybe even today I'll try to bake), the recipe has already been printed

[Olya_]

Olya_, Thank you))
Come on, and I'm waiting for the report))
I hope you enjoy the bread.

I would like to clarify ... You wrote after specifying the baking time and temperature that you put in the cold oven. What does it mean?
1) What did you put in the cold oven for subsequent baking.
2) What did you put in the cold proofing oven.
Thank you in advance.

I did not preheat the oven.
Those warming up was along with bread.

I bookmarked the recipe.

Anh, I hope you like it)
Today the father-in-law arrived and thought that the bread was from the store))

I really love the aroma of rye bread! You just need to buy the malt.
Mash, where in Auchan to see it? Which shelves?
Thanks for the recipe

[Masinen]

Masinen, Maria, I have 2 questions, everyone understood the campaign except me, whole-grain rye or wheat flour and what red or light malt? Thank you.

[Maroussia]

Maroussia, malt from Pudof, in the flour section
Nikusya, fermented rye malt)

Masha, thanks for the recipe, baked it: it tastes like oriental bread, I added raisins. A simple, non-spoiled rye bread recipe. The bread maker was difficult to interfere even with a comb for rye bread, and it shouldn't rise too much, probably, but it's good, good ... Wholegrain according to the recipe should be rye or wheat? I baked from rye.

[spring]

spring, Flax, whole grain wheat. And I never saw rye))
He must rise, twice not, well, a little less. Because the dough is heavy, the rise takes a long time and is hard, therefore, a long proofing is needed.
As in your photo, this is what it should be.
In HP I have never kneaded such a dough, but it is heavy, that's for sure.

Beautiful bread turned out !!

And here in Ashan they also sell whole-grain rye and peeled, I made everything from rye, adding only 40g of wheat, so it was so hard for the bread maker, but delicious. Next time I'll try with whole wheat. Flour of "Divinka" firm, the name is village.

And I have French Thing flour, I also buy it in Auchan. Whole grain.

! The French thing "we have whole grain wheat, and the Village" Divinka "rye whole grain.

Very attractive ... Only taking into account the general time pressure is it necessary to adapt rye bread to a bread maker! There is really no time for a variety of manipulations!
Therefore, I am looking for a black recipe for my Muli!
So far, to be honest, I have turned out not very black ...
Can anyone share?
Preferably not malty and without dough! I love the malt notes, but my wife hates it.
Therefore, I am looking for options without them (((

Vladimir, there is no manipulation here. I took it out of the bread machine, folded it into a mold with oily hands, cut it and forgot it for a couple of hours. Then in a cold oven for 30-40 minutes and that's it. The easiest bread to perform, but this is so sincere, I got attached to it, I smear it with butter and eat, eat .. Before that, I baked almost all the bread in a bread maker, but now I was drawn to the oven.

[USSR2]

USSR2, Vladimir, you can remove the malt from the recipe and it will be like Darnitsky.

Nikusya, fermented rye malt)

Mariyka, thank you! We'll finish the gray one and try to bake it, I promise to show it. Even my rye bread is not very good.

I bake such bread on a regular basis, I steam it with a slightly different ratio of flour and malt. I bake in Panasonic 257 on the program of quick bread kneading and proofing, then I turn it off and let it stand for another 20 minutes, then turn on the baking. It turns out to be a wonderful bread.

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[Mayan]

Mayan, if the malt is steamed, then the amount of water must be reduced.

This is of course true

Today I still baked such a staid bread, it turned out very cool!
The bread is black, just the light in the kitchen is bright and it came out brighter in the photo)




I changed the recipe a little.
Malt brewed, hence reduced liquid.
The proportions of flour have changed.
200 gr rye
150 gr whole grain
150gr wheat premium
Long 1 batch and 1 long proofing.
Baked for 40 minutes.
15 minutes for 200 gr
And 25 minutes for 180 g

[Masinen]

Masinen, Mash, what more bread did you like, the first or the second option? I think to put it now, and how much water did you add to the second one? Is there a difference in the taste of custard bread and just the dough? Some questions

I liked the second one better.

[Maria,]

Maria, and if you bake with fresh yeast, how much should you take?

I usually put 10 grams of fresh flour on 500 grams of flour.

Thank you!

Virgo. such bread and on pulish and with whey !!!
Maria, excuse me, I shouldn't have gotten into your recipe, I don't have my own only the principle and variations on the theme.

[sonic boom]

sonic boom, Evgeniya, of course the recipe can be changed.
I really like to cook bread on whey))
It always turns out fluffy)

[Maria]

Maria, and did you knead in Kesh with what nozzle: "K" -shaped or hook?

I kneaded with a hook)

Thank you!

Mash, kneaded the dough (this is his photo in a parallel topic about Kesha. But after an hour it has already doubled. Probably, you need to put the oven on, and not wait another hour, then I'm afraid it will stop.

[Ksenia]

Ksenia, of course, bet! Otherwise it will fall))

Mash, the first 15 minutes from the very beginning or from when the oven reaches 200 C.

As the temperature picks up.
See the readiness time in your oven.

this is his photo in a parallel topic about Kesha

This is in what topic? I want to see a photo.

From mulberry

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0