Toronto-style black bread (in KhP)

[1 time]

Toronto-style black bread (in KhP)

Category: Sourdough bread

Ingredients
Water	190 g
Tiger Malt malt drink	170 g
Salt	1.5 tsp.
Syrup	1.5 tbsp. l.
Rye sourdough	3 tbsp. l.
Malt	1 tbsp. l.
Dry yeast	2 tsp
Olive oil	2 tbsp. l.
Rye flour	300 gr.
Wheat flour	250 gr.

Cooking method

• Combine water, malt drink, malt, molasses, and salt (if baking immediately) in a separate bowl. Malt dissolves rather hard, so I prefer to dissolve it in a glass container rather than scratching the bread maker. Then I pour the liquid into a bucket, add butter and flour mixed with yeast (I repeat, only for immediate baking). I put on the dough kneading mode. In my T-fal, this is mode 13.


• After kneading the dough, I take out the blades with my hands, smeared with a mixture of oil and water so that the dough does not stick. It’s a pity, I didn’t think to cover the pins with something that looked like a large thimble, then it would be easier to shake out the bread. Smooth the surface and sprinkle with something tasty (sesame seeds came under my hands).


• The dough fits 1 time... Then I turn on the baking mode (No. 14) and bake for 1 hour. Shake out the bread on a metal mat to keep it moist.

Note

With your permission, I would like to make my modest contribution to the great cause of baking.
Since there is no agram with panifarin in our village of Torontovka, we have to manage with our own means. So to speak, to become familiar with local conditions.

Tiger Malt malt drink - sold in all stores in the soft drink departments.
Molasses - in the baking department.
Malt - malt, sold at health store.
Rye flour - sold at Bulk Barn.

Malt dissolves rather hard, so I prefer to dissolve it in a glass container rather than scratching the bread maker.

Strange .... I don't think the malt dissolves at all. Therefore, it is steamed in advance with boiling water. And he does not scratch HP. Anyway, the malt I have. It's just ground to dust like flour ...

Strange .... I don't think the malt dissolves at all. Therefore, it is steamed in advance with boiling water. And he does not scratch HP. Anyway, the malt I have. It's just ground to dust like flour ...

You have it in powder, and we have it from a jar, well, oh-very thick. Like this:

Then it is all the more incomprehensible how he can scratch the walls of the HP

You have it in powder, and we have it from a jar, well, oh-very thick. Like this:

It looks like a kvass wort concentrate, mixes well in liquid. And scratches nothing

Yes, it is not he who scratches the walls, but the broom with which I stir it.

I bake something like that too, only my sourdough is kefir-rye. But I never got such a smooth crust - no matter how equal - the Martian surface turns out.

[Bobrushka]

Bobrushka, but what, in your HP, the kneading blade itself does not stir the ingredients?

[Bobrushka]

Bobrushka, but what, in your HP, the kneading blade itself does not stir the ingredients?

Oh, well, of course it does. It's just that the malt is so thick and sticky that part of it, even with prolonged mixing, still remains at the bottom. Or, such long brown streaks form in the bread. But this only applies to our malt. To be honest, it is difficult to extract it even from a can. I take the strongest and thickest metal spoon and begin to pick it out. In my opinion, in terms of its strength, it resembles tar, which is used when laying asphalt.

Horrible! Do you sell normal products?

Horrible! Do you sell normal products?

Uh-uh ... no-ah. The country is the size of Russia, with a population of only 32 million. Technique, as in the stagnant Soviet years. All the best has to be subscribed to from the States on the Internet. I found a Tefalevskaya bread maker in one store, I almost jumped for joy. Because, as in other stores SUCH devices are sold .... Here, you can take a look at one such sample. I already handed over one back to the store.

There are a lot of products, but judging by the technique, they even have no idea that bread can be baked at home. Full of all sorts of ready-made nasty things with a composition from the entire periodic table. When I read what their mayonnaise consists of, I quickly learned how to cook it myself and at the same time introduced my friends to the recipe. And bread .... this is generally a separate song. The loaf can be easily squeezed with two fingers. Strong smell of yeast and on the third day it becomes covered with an appetizing mold. Like a Roquefort.

[Bobrushka]

Bobrushka, zachem so garish daragaya ...
It looks like you are recently in Canada, you can find everything, you just need to be able to search ...
Panifarin, aka gluten is sold in Ambrosia, on the same street,
where is the Cayne's where you bought the Tefal stove. There is also rye flour and many other types of flour. What you called malt is the sweetness of barley
malt - red rye malt extract.
B&D bread maker, replica of my Breadman TR2500BC that serves me
properly. Bread in stores, for every taste, from white cotton to black, only good is very expensive ...
Much that is not in Canada can be ordered in America, but malt and sourdoughs, they even give me from Moscow ... Everywhere you have to see good ...

Well, as for flour, I buy it in a Russian store on Cedarcroft.
The bread here is really disgusting for my taste.
I didn't know that panifarin is gluten.
I don’t know where red rye malt extract is sold, in Ambrosia they only found the one on the label.
I returned the B&D bread maker back last week: it smelled like burnt insulation when kneaded. Somewhere on baking 5 loaves, I broke. Many years ago, I miraculously survived a fire and now I smell the burnt insulation at the cellular level.
And I combed Toronto on foot from Scarborough to Mississauga 5 years ago. Now I can drive a car and my capabilities have expanded significantly.
As for the ability to find something in Toronto, I have a lot of valuable dug here. For example, in the same Ambrosia, excellent farm sour cream is sold. And the only kind of normal milk on which the cream is collected.
And there are also Japanese bread makers, only they cost $ 250 + tax. Sold in Markham.
And I see good things here, for example, the ecology here is much better than in Russia. And I love Torontovka more than Moscow.
And the fact that the bread here is much worse is true. I'm not talking about bread, which is sold in the health store and costs crazy money.

[Bobrushka]

Bobrushka , the flour in the Russian store is old, until it is delivered, and even lies for a long time. Canadian flour, very good, of hard grades, only you need to take unbleached flour. Expensive after the price increase, but health is more expensive.
With a bread maker, you were just out of luck, you had to change and try.
For me, the ability to program a cycle is a priority, I sold my first B&D, I sold it, like Tefal, it was stupid, you can't get away from the programs ... GTA, I started combing 16 years ago, I know something ...
As for bread makers and multicooker, it is better to buy on ebay, they are cheaper.
Don't you mind the cost of that milk and sour cream in Ambrosia?
Bread from German bakeries is very good, and in the health store, it is expensive due to additives and exploitation of the desire to lead a healthy lifestyle ...

B&D is a completely dumb bread maker: it doesn't have a self-bake cycle, for example. And if, for example, I want to knead my own dough, then I have to bake in the oven.
It is no longer profitable to buy on eBay because of the difference in the dollar exchange rate. Even in the summer it was possible. Here Braun managed to buy an iron there. And now, just for little things, I take something or something that is not in Canada.
The cost of milk and sour cream does not bother us - we adore them.
And the bread in Italian bakeries is also very good.
I took rye flour in the same Ambrosia, now it is cheaper at Balk Barn.
Where to buy red rye malt extract?

[Bobrushka]

Bobrushka , the latest B&D B2500C model, can program, it has Almost allwhat a good bread maker needs.
On ebay, a lot happens with Canadian sellers, you need to catch ...
I bought malt in bakeries until it was from Moscow ...

"It's just that the malt is so thick and sticky that part of it, even with a long mixing, still remains at the bottom."

And what, isn't it possible to dilute malt with hot water first, and then add the water to the total amount of liquid?

“B&D is a completely dumb bread maker: it doesn't have a self-bake cycle, for example. And if I, for example, want to knead my own dough, then I have to bake in the oven. "

How many times have we already heard this on the forum!
It seems that if there are 12-15 programs, then the bread will be better, but if you give so many programs, then for some reason the bread turns out to be bad again.

And what does it depend on?

How many people manage to combine their programs in a bread maker, replacing one with another - and what kind of bread they get!

You don't have to scold the stove. How you treat the stove, so it will respond in the future. Proven by the experience of many on the forum.

Take a walk through the forum, look at pictures, read recipes, how bread is baked - you look and you will start to succeed, even with a minimal number of programs.

Good luck!

[1]

You see, there are many modes you can set. But it is best when starting from the two simplest: kneading dough with raising it 1 times (for rye bread) and ordinary baked goods without preliminary kneading... Which is exactly what was not in the model that I passed. And I just adore my Tefalyushka. She's so smart, I just can't get enough of it. And she also has 2 heating elements: one at the top, the other at the bottom. This is probably why the bread is baked more evenly.
I just didn't need a bunch of programs, I myself can combine everything that is needed. But you still need to make a start from the two simplest modes. It's like a sewing machine: do many embroidery modes and don't install a simple stitch program. How not to combine, but she will not sew directly anyway.

And I really like your forum, although I recently wandered around it. But she was already making bread according to some recipes. Very tasty, homemade approved.

[Bobrushka]

Bobrushka , the latest B&D B2500C model, can program, it has Almost allwhat a good bread maker needs.
On ebay, a lot happens with Canadian sellers, you need to catch ...
I bought malt in bakeries until it was from Moscow ...

Pakat, can you give me the address of a bakery in the Steeles & Bathurst area? I would really appreciate some help .....

[Bobrushka]

Bobrushka try All Stars Bakery, 34 Futurity Gate, Concord,
(905) 738-9624, this is Steeles # Dufferin.
In addition, in Russian stores there is dry kvass with malt and kvass extract on it, just see the expiration dates fresher ...
I also used it instead of malt when there was no ...

Pakat, thank you so much !!!!

in the same Ambrosia, excellent farm sour cream is sold. And the only kind of normal milk on which the cream is collected.

Mnyamk You see, not everything is so bad with you. Here, for example, if you can still find good sour cream, then we don't have such milk.
Listen to Pasha, he is an experienced comrade, and he lives in your Torontovka. Sometimes he gives us good advice in our far away

Listen to Pasha, he is an experienced comrade, and he lives in your Torontovka. Sometimes he gives us good advice in our far away

Uh-huh, 3 minutes walk from my house.

Hello everybody!! Excuse me for getting in, but what you have in the picture and you use as malt is molasses. And the malt is sold in the health store under the name "malt powder". Look at this link, by the way the girl Lyudmila is also from Toronto, everything is clearly described. 🔗

[Bobrushka]

BobrushkaWhat you called malt is the sweetness of barley
malt - red rye malt extract.

Hello everybody!! Excuse me for getting in, but what you have in the picture and you use as malt is molasses. And the malt is sold in the health store under the name "malt powder". Look at this link, by the way the girl Lyudmila is also from Toronto, everything is clearly described. 🔗

I already wrote about this - barley sweetness ... - barley malt (syrop)
But this is not molasses, molasses is a waste product, when refining sugar - molasses ...
The fact is that in English, barley malt, for brewing, is called
in different ways - malt, malt extract, malt powder.
Therefore, the exact name of rye malt is red rye malt extract, rye malt extract,
rye malt powder. Be sure to use rye, otherwise everything is made from barley. Therefore, rye malt is brought from Moscow ...

About the syrup, I realized that this is not molasses. But you can use this syrup as molasses (I actually do this, replace the molasses with this syrup)? But still, this is not malt, as described in the recipe.

You can use everything, for lack of a stamp, I write in simple ...

... in Russian stores there is dry kvass with malt and kvass extract on it, just see the expiration dates fresher ... I also used it instead of malt when there was no ...

it's better to use kvass, everything is rye ...
Where do you live, main intersection?

In the Russian store closest to us, I did not meet any dry kvass or kvass extract. Maybe, of course, I didn't look closely. And I live, if this is a question for me, Jameson & King. So malt powder is not the same malt either? Just as described by Luda 🔗 I realized that this was exactly the malt, now I'm completely confused

[viart]

viart, but don't rely on the descriptions of others, follow the links that Lyuda gives for these products, see what they are, then there will be no questions ... The basis is barley - barley ...
You live far away, in the south, by the very blue sea ...
If it comes to the north, to the Bathurst # Steeles area, then here, in the north, within a radius of 2 kilometers, there are a dozen Russian stores and in any of them there is kvass ...

Thanks for the clarification, now it's clear that the difference is in the grain. But for the time being I am satisfied with malt powder, I and Borodinsky which Luda gave on it did and very much even turned out. But in your north, I will definitely go to the store and buy some kvass. We have a couple of Russian shops here near High Park, I'll have to look there, maybe I'll find kvass there.

Hello everybody!! Excuse me for getting in, but what you have in the picture and you use as malt is molasses. And the malt is sold in the health store under the name "malt powder". Look at this link, by the way the girl Lyudmila is also from Toronto, everything is clearly described. 🔗

I found the malt and looked. Everything in the States is for sale. It is not in our health store. And to write out from the States at a nominal price of US $ 1.99 per package and pay US $ 18.40 for delivery .... somehow I don't want to ...

In our nearby stores there is malt everywhere. Usually he is lying on the shelf where everything is intended for baking, there are several types of yeast and gluten and so on. And you ask the sellers, because sometimes everything is so overwhelmed that it is impossible to find what you need, and they usually know where they have what lies.

Yeah, that's the seller who pointed me to Barley Malt.

By the way, I just had a chat with an American company that sells malt. Translated, it sounded like this: when buying 2 bags of malt for $ 3.95 and $ 5.25 for shipping, I will have to pay $ 21.50 US.