Rye-wheat bread simple in a bread maker

Category: Yeast bread
Rye-wheat bread simple in a bread maker

Ingredients

Wheat flour 90 g
Rye flour 255 g
Water 270 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Flakes 3 tbsp. l.
Vinegar 2 tbsp. l.

Cooking method

  • mode - rye, salt, sugar diluted in water
  • leveled the roof (does not affect the taste)

Note

Here's another one
the taste of rye bread


1.jpg
Rye-wheat bread simple in a bread maker
afnsvjul
And what kind of vinegar and how to pour it? In water?
max panason
Yes. into the water too
I have apple cider vinegar
after kneading, you need to help him spread evenly
shade
Peace be with you bakers!
max panason and not a lot of liquid
about 300 liquids per 360 dry food
max panason
well this is rye flour rye then
a plus flakes
there is no kolobok here
and I specifically add a little more water, it mixes easier and more evenly
knead according to the rye program for 10 minutes total
it is imperative to align in a bucket after kneading - it will not creep itself

I somehow made a mistake and poured 100ml less
there was something in appearance, in some places it became a rusk, but the taste was like pure rye
Nama
I baked bread according to this recipe. The bread turned out to be wonderful. Crispy crust and taste of real rye bread. Looks like a store, only tastier!
Many thanks to the author!
P.S For the first time I baked right away on the "rye" program, and the second and third, I first mixed the "dumplings" program and then turned on the "Rye" program. In the second version, the bread rose more and turned out to be more porous
delfin1804
And I got a sticky, sour and tasteless pancake ... I did everything according to the recipe and here's such a surprise ...
max panason
pay attention - I gave a prescription for Panasonic 255
specifically

see here:

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=8967.0

there is a photo
I bake, in general, twice a week in different combinations, I change the proportions, grains, pumpkin seeds, etc., began to add spices - ginger, coriander
always turns out ok

liquid can be reduced if it turns out very wet

this is 30+ times since the beginning of the year
savana
Something is wrong with the water here with the water!
I added 90g of flour and still not baked and wet.
Maybe nothing for the oven, but for HP there is a lot and a lot
max panason
exe he

2 all

This is the easiest recipe for making rye bread.
this is for Panasonic 255!

Everything that is included in the recipe is publicly available, the most difficult to buy component Rye flour

Since here 30% is wheat flour, plus three full tablespoons of oatmeal - and mixes easily, and itself is leveled, and baked uniformly.
A minimum of hassle and no worries.

Taste - like a dining room (brick),
if you want present rye bread with sourness - here for you:
(Junioram is not necessary)

Rye-wheat bread simple in a bread maker

We take the scales, put the container. Set to zero. Measuring spoon and steel spoon are presented.

Rye-wheat bread simple in a bread maker
pour out 90 gr. wheat flour in a bucket

Rye-wheat bread simple in a bread maker
pour out 255 gr. rye flour in a bucket

#
We put the glass, reset the scales

Rye-wheat bread simple in a bread maker
we collect 270 gr. water, pour into a bucket

Pour in 2 steel spoons of oil and 2 steel spoons of vinegar. A total of four steel spoons in total.

Put 1 salt (small half) and 1 sugar (large half) with a measuring spoon.

Hurrah!

We shove the bucket into the bread maker.
Kneading 10 minutes.

Rye-wheat bread simple in a bread maker
This is right after the kneading. I always take out the spatula, the fact is that if you don't take it out, it will remain inside the bread. And on it with a knife. Not good.

Therefore, we take it out and slightly level it.
Rye-wheat bread simple in a bread maker

and this is in 2.5 hours
Rye-wheat bread simple in a bread maker

and this is he ready, the whole mode - 3.5 hours
Rye-wheat bread simple in a bread maker

and this is when it cooled down
Rye-wheat bread simple in a bread maker
savana
So you wrote 270ml, and in the step-by-step description 270gr of water.
I measured it by the weights, the difference is small, so now, based on the principle, I will put the bread on 270 g of water and see what happens.
Maybe there is a snag in the flakes
Lana
Quote: savana

So you wrote 270ml, and in the step-by-step description 270gr of water.
I measured it by weights, the difference is small, now, on the basis of the principle, I will put the bread on 270 g of water
Expensive savana, no difference! 1ml of water weighs 1g, we know this from school
savana
My scales say the same thing!
Lana
Quote: savana

My scales say the same thing!
Correct scales
savana
I did everything to the gram, the roof is all cracked, the middle is wet.
Maybe because I have a 3 hour program? I have no other versions.
The gingerbread man was very sticky and poorly expressed.
don't know what to do anymore?
Lana
Quote: savana

I did everything to the gram, the roof is all cracked, the middle is wet.
Maybe because I have a 3 hour program? I have no other versions.
The gingerbread man was very sticky and poorly expressed.
don't know what to do anymore?
Do not be upset savana Rye bread is difficult to bake I only failed to make one rye (I'll tell you a secret!), Which is from Vani... This one did not try to bake, I just look closely. Let's ask max panason what flakes does he add? There is instant cooking, while others need to be cooked for 7-10 minutes ... We will try and bake, we will succeed!
savana
Dear author, tell me what flakes !!! Maybe you will weigh them in grams, because everything else will not question it.
One more raw bread, and the husband will go to the store for bread. (which is awful)
Lana
Quote: savana

Dear author, tell me what flakes !!! Maybe you will weigh them in grams, because everything else will not question it.
One more raw bread, and the husband will go to the store for bread. (which is awful)
Now I put this bread on the rise. True, she made small changes. At 13 o'clock I will look at the result and describe it. I'm waiting for an answer about flakes and I
Lana
Quote: lana7386

Now I put this bread on the rise. True, she made small changes. At 13 o'clock I will look at the result and describe it. I'm waiting for an answer about flakes and I
After an hour of baking, I took out the bread
Rye-wheat bread simple in a bread maker
It was cooked perfectly. Normal brick. After ripening in a towel, I will show the crumb cut and describe the taste. Until, max panas, I am happy with the look and scent. Thank you I added coriander to my taste, ground grain, and sour sourdough from Vanya28, which he recommended in the recipe Borodinsky custard for pleasant sourness in breads with rye flour
Crochet
Quote: lana7386

I only got one rye that didn't work out (I'll tell you a secret!), Which is from Vani.
lana7386
And if it's not a secret, what exactly does not work with rye from Vani28 ? It's just that I baked it several times already, everything works out, starting from the very first time to this day ... As for me, it's very easy to make bread ...
And your today's handsome bread! Waiting for a description of the taste ...
Lana
Here's a crumb
Rye-wheat bread simple in a bread maker
The bread is baked, if you press with your finger, the dimple is restored. But in my opinion, I formed a too dense bun, the dough is too dense. There is work to do.
Thank you, max panas for an easy-to-use recipe. So far, I have not got the bread that your recipe deserves. But I will bake a new, worthy one and present you with gratitude
Lana
Quote: Krosh

lana7386
And if it's not a secret, what exactly does not work with rye from Vani28 ? I just baked it several times already, everything works out, starting from the very first time to this day ... As for me, it's very easy to make bread ...
And your today's handsome bread! Waiting for a description of the taste ...
Crochet, I will describe everything in detail. I do not use paniferin or Agram when baking rye bread, I just bake without any improvers. This complicates the task of getting decent bread. I was grateful for the leaven that I offered Vanya28 in my recipe for making bread sour, now I use it with success (I also used it in Just rye, replacing water, but I almost calculated it) I did everything according to the recipe from Vani28, watched its video, but ended up with a piece of unbaked brick. Even baked in the oven, to no avail. This is my first failure. I will try again, but later this is the story Crochet
al_rd
I bake rye only with a recipe from Vani28, and also without any enhancers. The bread is great. I posted a photo in his subject. The main thing is to choose the ratio of the components.
Lana
Quote: al_rd

I bake rye only with a recipe from Vani28, and also without any enhancers. The bread is great. I posted a photo in his subject. The main thing is to choose the ratio of the components.
The fact of the matter is, I followed exactly the recommendations, despite the creation of a rye bun
Lana
Quote: al_rd

I bake rye only with a recipe from Vani28, and also without any enhancers. The bread is great. I posted a photo in his subject. The main thing is to choose the ratio of the components.
I looked at your bread,al_rd, beautiful But you have the wrong recipe Vanya28what I baked: other yeast, MK leaven, which is very important !, dough technology, oven! In my opinion, am I right? Therefore, my failure with bread according to a different recipe than your luck A Vanya28 did a lot of work to make this wonderful Rye, thank him so much for that Although our conversation is not where it should be
max panason

Panasonic? Panasonic?

NO

if it's not a Panasonic,
rash white elephant,
then there is nothing to torture,
how to get bread in it

buying a product of questionable quality, you damage your well-being

who knows how to bake, at what temperature, your oven.
This must be selected by yourself, starting with the recipes from your passport for the oven
here is melisovody:
https://Mcooker-enn.tomathouse.com/in...17190.0

or throw it out, give it to the eye of the one who bought it and buy a normal one.
max panason
Quote: lana7386

Now I put this bread on the rise. True, she made small changes. At 13 o'clock I will look at the result and describe it. I'm waiting for an answer about flakes and I

Girls, the flakes are the simplest. Our hercules. Now, specifically, Myllyn Paras.

You can sprinkle them from the heart.
It's not about the flakes, see the photo, and open, the first time you bake the lid, compare. And everything will work out.

Wet inside - this means you need a program with a long baking time.
We have it for about 50 minutes.

Carefully:
Sprinkle yeast evenly, flakes on them, also evenly. Water should not get on the flakes. Then wheat flour, then rye, water and everything else.

Rye-wheat bread simple in a bread maker

Vanya, for example, makes a very liquid batch and bakes for 1.5 hours, respectively.
I always bake normally Rye

here with malt (glof extract) and acidifier (flussigsauer)
real rye taste, with sourness.

Rye-wheat bread simple in a bread maker

Rye-wheat bread simple in a bread maker

savana
That only Melissovod is me, and no one will help me.
Before that, I got all the bread, despite the old age and simplicity of my oven.
As long as this one is alive, I will not have another.
Well, I'm not the only one who can't get this bread!
the gingerbread man is liquid! what's the difference Panas or not?
Lana
Quote: savana

That only Melissovod is me, and no one will help me.
Before that, I got all the bread, despite the old age and simplicity of my oven.
As long as this one is alive, I will not have another.
Well, I'm not the only one who can't get this bread!
the gingerbread man is liquid! what's the difference Panas or not?
savana, good evening
If you are interested in my experience, then I will say that once I completely relied on the recipe, and I did not succeed in bread. You always need to adjust the recipe for your products and HP.
This recipe does not work, then make changes in the amount of liquid, get the correct zh.-psh. kolobok (it is not difficult in comparison with pure hw.), Admin everything is described and shown clearly. And get this bread recipe Regards
max panason
Quote: savana

the gingerbread man is liquid! what's the difference Panas or not?

where is it liquid?

Rye-wheat bread simple in a bread maker

Rye-wheat bread simple in a bread maker

Lana
Quote: savana

That only Melissovod is me, and no one will help me.
Before that, I got all the bread, despite the old age and simplicity of my oven.
As long as this one is alive, I will not have another.
Well, I'm not the only one who can't get this bread!
the gingerbread man is liquid! what's the difference Panas or not?
savana, and what hzh.-psh. Did you get bread?
Compare u max panason and yours. They are different? Compare the ingredients in the recipes that worked in this one. Everything in this recipe is normal, the bun is correct and the recipe is good. max panason shows you everything, and not only gives a recipe
........................ ........................ ........................ ........

max panason, I want to thank you for a good recipe, for your attention to questions on it, the family liked the bread, although I made a mistake, but the bread withstood it. I'll do the next one without error
max panason
... and then you will bake small masterpieces

Rye-wheat bread simple in a bread maker

it is with sunflower seeds, pumpkin seeds, malt and acidifier
taste not earthy
no shamanism should be done over the bread maker
Lana
Quote: Max Panason

it is with sunflower seeds, pumpkin seeds, malt and acidifier
taste not earthy
no shamanism should be done over the bread maker
max panason, and what kind of acidifier?
max panason
I wrote

here with malt (glof extract) and acidifier (flussigsauer)
real rye taste, with sourness.


you sell in Krasnodar 🔗
branches and distribution companies are located in Petersburg, Nizhny Novgorod, Novosibirsk, Rostov-on-Don, Voronezh, Smolensk, Yekaterinburg, Samara, Krasnodar, Chelyabinsk, Vladivostok, etc.
Lana
Quote: Max Panason

I wrote
I wrote, but in posts, and I am guided by the recipe on the 1st and I do not use acidifiers at all, except for the man-made one made from rye flour, the aza-acidifiers that you use not only add sourness, but also affect the crumb. Therefore, I focus on the initial photo and the recipe.
The sales information in Krasnodar is erroneous, nothing can be bought at retail, we only hope for Moscow Thank you for your reply
Yulia Izyumina
Hello, I'm really, really new. Can you make such bread in a Panasonic 254 bread maker?
Lana
Quote: Yulia Izyumina

Hello, I'm really, really new. Can you make such bread in a Panasonic 254 bread maker?
Yulia Izyumina, welcome to you. Welcome to one of the best sites about Bread and everything!
I have a Panasonic 254, you can see it under my avatar. I bake bread according to many recipes, including rye, but for this, read the materials from Admin, get acquainted with the experience of members of the forum and with interesting and varied recipes Look what additives are needed for high-quality rye bread so that the first result does not upset you. This bread is tasty and uncomplicated, there is video footage. Therefore, go for it, ask the author of the recipe, those who baked such bread, and you will succeed! (y) Good luck! Yours faithfully
ivolga
Quote: savana

I did everything to the gram, the roof is all cracked, the middle is wet.
Maybe because I have a 3 hour program? I have no other versions.
The gingerbread man was very sticky and poorly expressed.
don't know what to do anymore?
Does your oven have a rye bread baking mode?
Rye bread rises only once. And if the oven is in the Basic mode, then there, in my opinion, 2 dough bends. And rye for the second (or third) time may not rise.

And he is a sticky rye bun and not a bun at all.
And he needs to be helped to mix.
Yulia Izyumina
Thank you very much, Lana! I will study.
Did you bake just such bread in your oven?
Where can I see the Admin materials? Or did you mean just to look at Temko with his authorship?
Lana
Quote: ivolga

Does your oven have a rye bread baking mode?
Rye bread rises only once. And if the oven is in the Basic mode, then, in my opinion, there are 2 dough rises. And rye for the second (or third) time may not rise.

And he is a sticky rye bun and not a bun at all.
And he needs to be helped to mix.
If, ivolga, you turn to me, then, of course, I do not have the Rye regime. I don’t need it, because I knead it on Pelmeni (I bought a rye stirrer), take out the stirrer, form a loaf and the bread ripens on heating. Then baking and that's it
Yulia Izyumina
Quote: lana7386

If, ivolga, you turn to me, then, of course, I do not have the Rye regime. I don’t need it, because I knead it on Pelmeni (I bought a rye stirrer), take out the stirrer, form a loaf and the bread ripens on heating. Then bake, and that's it
And as in 254, set the heating and baking program separately. I beg your pardon, maybe you will throw a link. It's just that the dough is already kneading (at the last moment I saw your post about the Pelmeni mode)
Lana
Quote: Yulia Izyumina

Thank you very much, Lana! I will study.
Did you bake just such bread in your oven?
Where can I see the Admin materials? Or did you mean just to look at Temko with his authorship?
Admin- this lady is our Administrator. She has excellent courses in all aspects of Bread-making.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1500.0, look here the very beginning, and then he will go - he will go Now I will pick you up for you, Yulia Izuminka
Yulia Izyumina
oh, Lana, thank you very much!
Lana
Quote: Yulia Izyumina

And as in 254, set the heating and baking program separately. I beg your pardon, maybe you will throw a link. It's just that the dough is already kneading (at the last moment I saw your post about the Pelmeni mode)
Yulia Izuminka, just do not turn off the stove after the Pelmeni, keep it on and do not open the lid. After 1 hour 30 min. look carefully and quickly. If the bread has doubled, then vylk. stove. Switch on the Baking program for 60 or 1 hour 15 minutes. (decide for yourself), TIMER SELECTION. All
Lana
Quote: Yulia Izyumina

oh, Lana, thank you very much!
Yulia Izyumina, here it is for you from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7271.0
Good luck!
ivolga
Quote: lana7386

Yulia Izuminka, just do not turn off the stove after the Pelmeni, keep it on and do not open the lid. After 1 hour 30 min. look carefully and quickly. If the bread has doubled, then vylk. stove. Switch on the Baking program for 60 or 1 hour 15 minutes. (decide for yourself), TIMER SELECTION. All

And why not turn off the stove after kneading on dumplings?
There is no heating here. The dough is simply heated by the motor.

Quote: lana7386

If, ivolga, you turn to me, then, of course, I do not have the Rye regime. I don’t need it, because I knead it on Pelmeni (I bought a rye stirrer), take out the stirrer, form a loaf and the bread ripens on heating. Then baking and that's it

About Rye, not for you, lana7386,and to savana... She has HP Melissa, I don't know that.
Lana
Quote: ivolga

The dough is simply heated by the motor.
Here is the answer.A stove Melissovod, and savana the oven will be successful in it, just, you need to know HOW and that's it!
ivolga
Quote: lana7386

Here is the answer

I still didn't understand. If the batch is over and the motor no longer works, there is no more heating, then why can't the stove be turned off?
Lana
Quote: ivolga

I still didn't understand. If the batch is over and the motor no longer works, there is no more heating, then why can't the stove be turned off?
As they explained to me, the heat is maintained in the stove, although I did not find this in the instructions. I read it from someone here on the site: red: Or maybe it's wrong?
ivolga
Quote: lana7386

As they explained to me, the heat is maintained in the stove, although I did not find this in the instructions. I read it from someone here on the site: red: Or maybe it's wrong?

The function "Keep hot" in P-255 is available only in modes with baking.
This is in the instructions in the section List of programs and modes, such a large table, page 5, the last column.
In the modes Dough, Baking (as a separate program), Pizza, Dumplings, etc., there is no heating after the program.
And where he is, he, in my opinion, 30 minutes. This, I know, is used by many. The bread seems to come, in the sense, it is baked.

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