Black bread with caraway seeds (Germany) in a bread maker

[And this is a gag ...:]

Black bread with caraway seeds (Germany) in a bread maker

Category: Yeast bread

Ingredients
Dry yeast	- 1.5 tsp.
Rye flour	- 300 g
Wheat flour	- 75 g
Warm milk	- 260 ml
Water (I took Narzan)	- 20 ml
Salt	- 1.5 tsp.
Sugar (I took fructose)	- 1 tbsp. l.
Rast. oil	- 1.5 tbsp. l.
And this is a gag ...:
Agram	- 1 tbsp. l.
Panifarin	- 2 tbsp. l.

Cooking method

• The recipe recommends adding caraway seeds to the dough ... and to enhance the taste, you can add dried figs and raisins to the dough ... But this is not for everybody ...
• 30 minutes of kneading + 4 hours of proofing of the dough (that's why I found this option most suitable: one kneading on Pizza, stop, and French mode)
• Rye shoulder.
• The crumb is very good, porous ... And not high because I reduced the quantity to a minimum ... Well, it's clear with the roof ... It consists almost of only rye flour ... It tasted sour ... my taste of agram should be smaller, about 3/4 tbsp. spoons ... Well, this is fixable ...
• It seems to me that just in the Rye mode, bread will turn out ... I just like the crust that is obtained in French ...
• Try it ... If you like it, you can bake bread and a larger volume ... as in the recipe: for 400 grams of rye + 100 grams of wheat ...

Note

I baked new bread today, because my son-in-law announced a boycott to Darnitsky ... (imagine, I bought half a loaf in the store ... how I got through it - I don't know ...)
Upon reaching it, I found a low brick with a flat, but not with a collapsed roof ... I was upset and decided that I wouldn’t bake anything else ...

But the bread cooled down, I cut off a piece, and immediately ate it ... It is so tasty ... I would even say - unexpectedly tasty !!!
PS The son-in-law liked it ... UV !!!

From the book Buns and bread at home, reworked for HP.
This typically northern bread is served with spicy food. Cheese, smoked sausages and smoked fish.

I gave detailed answers to all questions in "Rye tips"

Similar recipes

Rye bread with caraway seeds and coriander (Vanya28)

Rye-wheat bread with caraway seeds (SanechkaA)

Rye bread with caraway seeds in sourdough (in KhP) (Juju)

[For the oven:]

For the oven:

400 gr rye flour
100 g of premium flour
150 gr cumin seeds
100 g of water
350 ml warm milk
30 g fresh yeast
5 grams of sugar
10 g salt
1 egg (for lubrication)
olive oil (for the same)
50 grams of dried figs (optional)
50 g raisins (optional)

Preparation:

30 minutes of kneading + 4 hours of proofing of the dough.

Baking:
40 minutes.

1. Mix flour and sift with a slide on the table ... Put sugar and crumbled yeast in the middle. Begin kneading the dough by pouring in a thin stream of water and milk. When the mass thickens, add salt. Knead until a soft dough is obtained, then flatten it with your hands and place 100 grams of cumin seeds in the center. Stir a little more to distribute the seeds evenly. Brush the dough with olive oil and set aside to rise for 1 hour 30 minutes in a bowl covered with plastic wrap.

2. Place dough on a floured board and shape into a loaf. Use a sharp knife to make several oblique cuts along both sides of the central axis. Lubricate the surface with rast. butter and leave to rise for about 2 hours. Try not to have a draft.

3. Beat the egg with a pinch of salt and very carefully use a brush to spread it over the surface of the raised loaf. Then sprinkle the surface with leftover cumin seeds. Bake in an oven preheated to 200 degrees C for 35-40 minutes. Then leave the loaf to cool on the wire rack.

4. To enhance the taste, you can add dried figs and raisins to the dough ...
ALL!!!

150 gr cumin seeds

Is there a lot of cumin?

Amount of cumin is reprinted from the book ... I didn't put it in at all

As a lover of caraway seeds, I will say that there is clearly a typo in the book ......... most likely 15 grams. cumin ................... .150gr. - it will not be bread with caraway seeds, but caraway seeds with bread!

Thank you! The family is delighted with bread

I cooked at LG, translated grams at the rate of 130-140 grams = measuring cup. I added half a glass of raisins and finely chopped one prune, drove it off in dough mode (an hour), then put it on French bread. Milk seemed too much. I'll take a note =)) So this, perhaps, turned out to be the most delicious bread. They ate a piece at once, and then more with tea ... Less than half a loaf left. It is very tasty without anything. And just right for tea

Yesterday I again baked bread, consisting almost entirely of rye flour according to this recipe. Only took 2/3 tbsp. tablespoons of agram and reduced the amount of liquid (milk + water to 260-270 ml). The bread turned out to be unusually tasty ... Just like a store bread. For those who have capricious husbands and mothers-in-law who suffer from store-bought taste, I highly recommend trying to bake.
By the way, it can be easily turned into Borodinsky by adding the appropriate ingredients ... I didn't add anything. because my pets do not like additives.

I again used the following order of modes: one batch on Pizza plus the French mode (my daughter really liked the crust that turns out in the French mode). After kneading in French, I took out a bun, took out a spatula (rye), formed a bun with greased rast. butter with her hands, and put the bun back into the bucket. I made a discovery for myself: when using the French regime, you need to add less liquid than according to the recipe by 10-20 ml. During kneading on Pizza - the bun may look great, that is, the way it should be, but, with subsequent kneading in the French mode, it breaks up into "smoke", turning into a sprawling slurry.

Wouldn't it be difficult for you to give a more precise recipe for big bread? And is there not a fully automatic mode - as we usually turn on at night? and I don't want to do anything with my hands - pizza is enough.
with respect

Thank you! The family is delighted with bread

what taste does he have? I want a semblance of Borodinsky. and the French regime was full cycle? how much liquid and how much flour?

what taste does he have? I want a likeness of Borodinsky. and the French regime was full cycle? how much liquid and how much flour?

The French mode is a full cycle, the exact ratio in the recipe is written about the amount of liquid and flour. For the taste of Borodinsky, you need to add malt brewed with boiling water, molasses (you can replace it with sugar or honey, but molasses is still better) and coriander seeds, in the case of Borodinsky it is better to use Extra-R dry sourdough instead of Agram. Look at the number of additives in the recipe for Borodino bread ... I mentioned it only because the ratio of rye and wheat flour is very similar to the original recipe for Borodino bread ... I did not understand the question about the taste of bread ... The taste will change when added various ingredients.

yes, the taste is a subtle question =) I used to put raisins and prunes there. The taste was sweet and sour =) This is more suitable for bread for tea =) There will be other additives, there will be a different taste. But the recipe is good. It's worth a try!

[Ingredients:]

Ingredients:

Dry yeast - 1.5 tsp
Rye flour - 300 gr.
Wheat flour - 75 gr.
Warm milk - 260 ml.
Water - 20 ml (I took Narzan)
Try it ... If you like it, you can bake bread and a larger volume ... as in the recipe: for 400 grams of rye + 100 grams of wheat ...

the difference in the amount of flour is obvious and the difference in the amount of liquid for a larger amount of flour is not at all obvious, if you try "as in the recipe", then give a link to the recipe.
with respect

[Petrof]

Petrof, in the second post of this topic, the original recipe from the book for a larger amount of flour is given ... I can not give any other link to the recipe ...

[Petrof]

Petrof, in the second post of this topic, the original recipe from the book for a larger amount of flour is given ... I can not give any other link to the recipe ...

Thank you
but can you do everything for example in the "rye" mode?

Try it ... Everything is in your hands ... I used these modes, because bread with a high content of rye flour loves:

1. Long batch.

2. Longer proofing period.

It is quite possible that bread will turn out just on the Rye mode, but I have not tried it.

Well, I'm showing you my first baked goods in a new oven ...





Rye bar ... Black bread with caraway seeds, but I'm without caraway seeds ...

Only this time I took 200 gr. peeled rye flour, 100 grams - wallpaper rye flour and 75 grams of wheat.
Everything else is prescription. The dough mode is completely with proofing ... She took it out, formed it, sprinkled it with flour, covered it with a linen napkin and put it in the warmest place in the kitchen. Proofing - two hours. Baking on the second shelf of the oven - 40 minutes at 200 degrees ... Allow to cool on a wire rack.

PS I am happy with the oven ... It bakes well ... But I am not very happy with myself ... I forgot to put a pan with water. And when she was cutting with a knife, she cut in unnecessary places ... In general, we will train ...

Empirically, I came to the conclusion that if you bake this bread in a bread maker, then it is better to use the following modes:

1. Dough mode - completely, with proofing, 2 hours 20 minutes.

2. Without taking it out of the bucket, mark the time and allow the dough to be properly spaced, about two hours.

3. Using the timer button, put on Baking for 1 hour.

Thank you very much for the recipe. The bread is really delicious, only I don't add agram and panifrin. How many times it has not baked it always turns out great And every time I try to cook according to a different recipe all the time some surprises come out (sometimes the bread does not rise, then it is raw, etc.), and my hands give up and disappointment and the desire not to bake anymore , but there is a lifesaver in the form of your recipe. And this one is always a 5+ kind of mystery. Thanks to such recipes, the mood is lifted.

Please tell me what is the baking time in French mode?
I wanted to create a user mode in the bork bread maker.

1 batch 14 min.
rise 1 40 min
kneading 2 20 min
ascent 2 100 min
ascent 3 100 min
bakery products ? min

how much to bake?

Gashenka, I would like to try to bake this bread, but I do not have the last 2 components (where did you write the gag) how to do without them? we have a dough regimen first 5 minutes kneading then 25 minutes and rest for 60 minutes will do? while I have not touched the manual one yet.

[An]

Gashenka, I would like to try to bake this bread, but I do not have the last 2 components (where did you write the gag) how to do without them? we have a dough regimen first 5 minutes kneading then 25 minutes and rest for 60 minutes will do? while I have not touched the manual one yet.

An, without gag peki.

["Rye tips"]

Anh, agram is added for sourness to mimic the sourness inherent in sourdough breads. It is quite possible to replace it with 1 tsp. apple cider vinegar or add a little ascorbic acid or citric acid. Panifarin is added for splendor. You can replace 50 g of millet. flour on semolina, the effect will be similar. But any acid will work for splendor at the same time. I wrote about all this in "Rye tips"

5 + 25 minutes = 30 minutes for kneading the rye dough. The shorter the kneading, the better, but the dough should mix well. Therefore, after kneading, you immediately turn off the stove and let the dough melt

You can, as Lena said, add nothing. The bread will still work.

Thanks a lot for the recipe!

I just bought a bread maker, the first time I baked ordinary white, and the second - black, according to this recipe.
Only milk was replaced by 2 tbsp. l. sour cream (milk is not allowed for the child, so I decided not to add it). Sour cream was mixed with water to the desired volume.
The bread turned out to be exactly the same as in your photo and very tasty. They ate it all on the same day and asked to chew!

Thanks for the advice on rye bread and for the delicious recipes !! I will try the next ones!

[maslina]

maslina, to your health! And good loaves to you!

I also put it, only with oatmeal EXPERIMENT There is nothing to do with porridge, I cooked it for the sake of experiment in the cartoon And the eaters were only my husband and I - we didn’t master So I think where else to attach it

Sorry, I wrote in the wrong topic
This one also interested me, I will try to bake it in the future. But for now, there is oatmeal in the HP