Rye custard bread is real (almost forgotten taste). Baking methods and additives

[I do not know if the use of Fermipan SOFT 2in1 yeast is a "jamb"?]

I have had HP for a long time, although until recently I had a Panasonic 2500, I baked only white bread, rye never turned out!
Now Panasonic ZB2502 has appeared, so I decided - after all, on rye bread from the first page.
Two of my jambs: 1) lukewarm water 350ml. poured in after 3 minutes of mixing, 2) I took it out of the HP 2 hours after the end of baking. I do not know if the use of Fermipan SOFT 2in1 yeast is a "jamb"? The rest is as described, and the order of the bookmark and the mode for HP 2502: 1 mode - Basic fast, where the batch is 15-20 minutes, and the rise is an hour. By the alarm clock I set 2 mode - Baking for an hour and a half.
As I already wrote, I took it out of the stove after 2 hours - the roof is collapsed, without cracks. Some kind of wet to the touch... I wrapped it in a towel, I sit and worry, suddenly it didn't work out again.
It’s a cry from my heart, for the fifth time I bake rye bread (the first with a new HP), and I’ll never bake it.
Oh yes, I used dark agram 8 gr.
Well, more than 5 hours have passed since the HP was turned off. The cut shows shiny, sort of like droplets, you can sculpt figures from the crumb, and during kneading the dough was not as wet as in the video of the correct kneading. Weight 1126 gr. Pronounced taste and smell of malt, sweetish.
That is, there was still a lot of water 100 + 30 + 350 = 480ml?

good day
the owner of the Bork x 800 bread machine has a maximum temperature of 150 degrees
how much to increase the baking time from 1 hour 30 minutes at 180 degrees
and maybe someone will suggest an already adapted recipe for Borx x 800
Thank you in advance

Look at the link on this site https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71955.0

[Vanya28]

Vanya28, Hello! I have a problem, for some reason, after baking, the rye bread inside is sticky, although I do everything according to the recipe. I have a question in this case, do you need to add or decrease water? I watched the video with the kneading, the dough is a little thicker than in the video. Bread Maker Redmond, Program No. 7-dough (kneading 5 minutes, 5 minutes break, 20 minutes kneading, rise 60 minutes), then program No. 10- baking (1 hour 30 minutes).

And as a leaven I use "eternal leaven" on rye flour. Now I select the ratio of sugar, salt and sourdough.

Good afternoon, tell me, you have already found the optimal amount of sourdough and other ingredients, I don't want to add yeast)) Thank you

Good morning, dear bakers! The forum has a great recipe for pure rye sourdough bread, cat. I always succeed. Baked in HP. Unfortunately, I cannot give a reference, because it was a long time ago and I don’t remember from whom I counted this recipe, but if interested, I will throw off the recipe. And one more important point in baking rye bread (I read it on some forum and use this recommendation all the time) - the finished bread needs to be wrapped in a linen towel for a day, during which time it ripens.

Good morning, dear bakers! The forum has a great recipe for pure rye sourdough bread, cat. I always succeed. Baked in HP. Unfortunately, I cannot give a reference, because it was a long time ago and I don’t remember from whom I counted this recipe, but if interested, I will throw off the recipe. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0

Please write the recipe and on which program you are baking. Thank you.

Here's a link https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145168.0.
Don't be embarrassed. that the recipe contains whole grain flour. I baked this bread in different ways - and completely on peeled, and partially added wheat flour of the 2nd grade. I add malt, caraway and coriander if available, but with these additions, I get a particularly tasty and aromatic bread.
I do the dough kneading in HP "Panasonic" on the "pizza" program. further as in the recipe: I stretch the scapula with wet hands and for 50 minutes. for the "gluten-free baking" program (by default this program is 1 hour 50 minutes). With wet hands I smooth out the dough (it is thin and sticky) and leave it for 2 hours. During this time the dough rises 2 times. Then I turn on the "baking" program for 1 hour 30 minutes. (by default this program is 30 minutes). I don't sprinkle flaxseed because I forget about it in the bustle.
I put the sourdough for this bread the night before (30-35 grams of active rye starter + 175 grams of rye flour + 175 grams of water), and in the morning I put the ingredients for the bread to knead.
I bake bread according to this recipe every Saturday, the result is always good. The main thing is that it does not stand, otherwise the roof will collapse, but the taste does not change from this. And, if you remember, I wrote that rye bread must ripen.
If you have any questions, write, I will be happy to answer.
Good luck to you.

Thank you, I'll try, I have a Liberton oven and there "gluten-free baking" is 2.5 hours by default, apparently you need to somehow calculate the time of proofing of the dough.
"With wet hands I smooth out the dough (it is thin and sticky) and leave it for 2 hours." - do you leave it on the program or with the HP turned off?

Look in the instructions for this program, what time it takes for kneading and proofing, and what remains for baking. In Pansonik 1 hour for kneading and raising and 50 minutes for baking. If for some reason you do not have this information, then simply remove the bucket from the HP, cover it with a film and put it in a warm place for 3 hours until it doubles in volume.
If, nevertheless, you figure it out with the "gluten-free" program, then after 50 minutes you turn off the HP and leave the dough there to rise. Inside the HP there is just the right temperature for the dough to rise.

The instructions do not describe what processes and their time are included in the program, I will be empirically, thanks.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158863.0 The photo shows two different loaves. The fourth from the left (from left to right) is a piece from something else. In general, a misunderstanding ...



I personally don't like the texture of the bread. In my opinion, it didn’t come out ... (For such baking in a soldier's collective, three outfits are out of turn).

good day. I bought myself a bread oven MVM MISTERI 1206. I have never baked myself. Tell me this recipe in which program to bake the rye bread program, it seems like there is no instruction in it.

[I never baked myself]

good day. bought a bread oven MVM MISTERI 1206. I never baked myself... Tell me this recipe in which program to bake the rye bread program, it seems like there is no instruction in it.

If you have never baked yourself, we start with simple wheat bread, with the topic of a wheat bun, and learn the basics of kneading and baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

thanks for the advice. The only problem is that I am a diabetic and I cannot eat wheat. I want to try the rye oven right away, I can eat it a bit. and most importantly, I want to know which program I need to use for baking in my bread maker. (program number)

[specialist. theme x / n mystery]

and most importantly, I want to know which program I need to use for baking in my bread maker. (program number)

Then I recommend you specialist. theme x / n mystery, consult there on the operation of your x / n https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117439.0

Peace be with you bakers!

vitaly alekseevich

although there is a program in my stove - borodinsky
I use a combination of dough program and baking program

Thank you so much !!!!!!!!!!!!!!!!!!

[dough program and baking program]

although there is a program in my stove - borodinsky
I bake a combination dough program and baking program

I also did it with the Borodino bread program available ...

The result was always pleasing !!!

thanks for the advice!!!!!!!!!!!!!

Sprinkled with soaked, wet seeds before baking, all the bread fell. If sprinkled, then BEFORE rising in the process of kneading the dough. And something came out very sour, although I strictly followed the recipe.

Sprinkled with soaked, wet seeds before baking, all the bread fell. If sprinkled, then BEFORE rising in the process of kneading the dough. And something came out very sour, although I strictly followed the recipe.

Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0
Sour bread - a lot of sourdough was added and perhaps the sourdough did not ripen
Opal bread - maybe a lot of liquid in the dough

Made according to the recipe based on 1650 g, it turned out 1340. True, all the ingredients, except flour, were added with a measuring spoon, that is, by volume, not by weight. I noticed that not the whole bag of yeast (11 g) fit into 3 scoops (15 ml). Next time I'll try by weight. The dough was as thick as possible, actively helped with a spatula. The home team liked the result, but I don't like rye at all, so I can't properly evaluate it. I like the process and smell more. Good luck to all!

The recipes include light Agram sourdough.
In Tomsk, even technologists do not know this, they took Sapore FIGARO (400 rubles per 1 kg!)
Can she replace the light Agram?

Baked Rye Custard 2 times https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
with Figaro by the weight of Agram.
.... a little sour

Hello!
Please specify which ingredient affects the moisture / weight of the crumb?
The color is influenced by rye flour, honey and malt, right?

Hello!
Please specify which ingredient affects the moisture / weight of the crumb?
The color is influenced by rye flour, honey and malt, right?

The moisture content of the crumb is influenced by the flour-liquid balance, flour moisture and the absorption of liquid into the flour.
Read the details here #

Thank you.
And as for the Borodino bread, where can I see it?
The bun does not roll in it and I cannot get to the desired consistency

Thank you.
And as for the Borodino bread, where can I see it?
The bun does not roll in it and I cannot get to the desired consistency

But here we focus on the recipe and recommendations of the authors, each has its own nuances
Although, I always prefer to make soft dough, but not liquid - and I get bread normal in crumb. You will have to determine the recipes from the forum, look - there are very decent ones

[Vanya28]

Vanya28, Hello, I really liked your advice on baking rye bread and I was interested in the words "No ingredients? You can buy here on the site with mail delivery", but I looked and did not see how this can be done, no link. If possible, tell me. Thank you in advance. Tatyana.

Thanks for the recipe! Very tasty bread turned out! only instead of agram, I added 40 g of freshly squeezed lemon juice. everything worked out great! The bread has risen and baked aromatic and soft with a crispy crust.

[Maruska]

Maruska, litter chtot on the forum I do not find PANASONIC SD-ZB2512KTS error u50 help mi !!
figured it out myself ... a flaw in the description and programming in mode 14 ... (((

Questions:
what is agram and what can be replaced
I have a "Breville" Australian stove, can you adjust the recipe for it?
I understand that malt is maltex. In the recipes, the malt is dry and needs to be boiled with 80 ml boiling water, but maltex is here like a thick syrup, how to handle it, how much and should it be boiled with boiling water?
Thanks in advance for the clarification
Lariko

We have a section Table of contents of the section "Ingredients and accessories for bread"

About malt:
Malt, malt preparations - use in bakery
Malt - liquid, flour, extract - which one to choose?
Malt brewing for black (Borodino) bread

Making malt at home (Rus)



Bread can be baked in any model x / oven. We take recipes on the forum.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 and other recipes by type of flour.

If you have questions about kneading and baking:
Question to Admin: the bread did not work out again, what could be the reason?

tell me pliz, for Panasonic 2510 which program to choose for baking rye bread?

tell me pliz, for Panasonic 2510 which program to choose for baking rye bread?

Rye bread is different:
wheat-rye can be baked on the main program, it needs 2 proofing of dough
rye-wheat must be baked on the "rye" prog, so that there is one proofing of the dough

Gingerbread man made from wheat-rye flour (master class)

Admin, I watched your video about the kolobok,)))) but I don't have a rye program, that's the point ... but I would like rye-wheat bread to look more like purchased black ...

It is impossible to bake well rye-wheat bread in a x / oven! A very capricious and long process.
Look here for the recipes and maybe you will find something https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

Real bread and taste - if only with the help of a x / oven you combine the programs and apply a semi-manual approach to kneading and baking

Thank you, I will study))))

Hey. And where can you find an adapted recipe for Panasonic 2510? Thank you in advance.

[pure rye]

Hey. And where can you find an adapted recipe for Panasonic 2510? Thank you in advance.

If talking about pure rye bread, then only here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

I have a question!
I'm making this bread right now in HP Panas 255.
according to the recipe 500g rye flour.
in ml it is 909 ml. So?? it seems to me that there is too much flour

and another very sronenko question !!!
in HP Panas 255
II. Baking program, set the baking time to 1 hour and 30 minutes.

how to set to 1.30 ??? using a timer ???
thanks girls

I still haven't figured out where to ask a better question, I'll ask here - can you add milk to rye and rye-wheat bread, or only fermented milk products? And then I got stuck on this question

It depends on how much rye flour is in wheat-rye bread. If it is small, then you can mix the milk with water.

If the bread is rye, then something sour is better, vinegar, kefir and so on - rye flour loves acid.

Hello. I never baked bread myself and I understand little about this, but it turned out that my daughter is allergic to wheat, we need pure rye bread, so it was decided to buy a bread maker, as it turned out, this is not the most important thing)), now we need a recipe, correct, suitable specifically for my bread maker, in which there is no wheat flour. To master the whole topic is simply not able, there is absolutely no time - a baby is in her arms. I would be very grateful if someone shares the recipe, my daughter is already waiting for bread. I completely forgot - our HP is Redmond RBM 1905.

We have gluten-free pastries here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Unfortunately, the x / stove is a poor helper.
It is difficult to bake bread on rye flour alone, and it will be very heavy bread for the body and especially for the child.

[Admin]

Admin, again I ask for your help Tell me if the whole grain mode is suitable for rye-wheat bread. In my oven, it looks like this - pre-batch for 5 minutes, pause for twenty minutes, main batch for 14 minutes and two proofers merged into one (that is, the oven does not squeeze the dough, but rise2 and rise3 are displayed on the display), then baking for 60 minutes. Will this mode be formed or you need to manually set the periods, if manually tell me how best, the ratio of rye to wheat in the recipe found is 70 to 30

the ratio of rye to wheat in the recipe found is 70 to 30

Definitely, kneading is ONE proofing - baking. Dough with a high content of rye flour.

Hello everyone! Today I baked my first rye bread. The recipe and instructions from the first post.

Respect to the author.

Thank you very much for the recipe, everything worked out the first time: girl-yes everyone liked it and almost immediately ate everything
What I encountered when baking:
1. There was no Aram light - just added unfermented rye malt
2. After resetting the "rise" program (after 60 minutes), I set "baking" for 1 hour and 30 minutes, but the U50 error was displayed on the display, and only about 30 - 40 minutes later the process started. I did not open the lid of the HP.
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Thanks again!