Gallara
My Panasonic SD-207 bread maker does not have a rye bread mode. Can't you bake rye bread without it?
Nata
I bake rye bread in Whole Grain mode (with preheating food)
fugaska
rye, in principle, you can bake in the main mode - I tried it, it turns out. but better with preheating. I also call it "whole grain"
Korata
Quote: Pusya

Tell me, is it possible to bake rye or Borodino bread in all bread makers, where there is no declared function?
will have to be done on a semi-automatic machine)) here's a look at the experiment that I conducted Dusya Myshkina. https://Mcooker-en.icdself.com/in...smf&Itemid=26&topic=489.0

if in short the process of kneading and baking itself, then:
1. there is a kneading in the "dumplings" mode - you do in the one that you have. The main thing is that the dough is only kneaded.
2. Dusya suggests turning on the rye mode. Since you don't have it, you can split it into two:
a. Leave the dough to rest for about an hour. It is at this time the first time comes up.
Then you need to knead for 10 minutes, then 1-20 (hour twenty minutes) comes up and then bake for 1 hour.

Maybe you have a similar regime. Kneading, rising hour, kneading, again an hour and twenty rise and baking.
Kosha
Well, I decided to try it myself.

The bread only made from rye flour turned out, of course, low, dense and, as it were, moist inside. But still not very similar to Westphalian. Westphalian is denser and heavier, practically without pores. And the crust of my bread was dense and crispy, which I didn't really like either. And yet, it turned out rather bland, I want a little saltier.

If someone needs it, then here are the proportions:

Bread only on rye flour (like Westphalian)

yeast - 2 tsp

peeled rye flour - 400 gr

salt - 1.5 tsp.

sugar - 2 tbsp. l.

rye malt - 4 tbsp l. (brew 80 ml of boiling water and add to the bucket after it cools down)

Extra-R - 1 tbsp. l.

Water - 260 ml.

Sunflower seeds - 2 tbsp. spoons (add directly to the bucket)

The mode is rye, I used a regular spatula, not for rye bread.

Kosha
I forgot to add: the color of the crumb is absolutely the same as that of Borodino or rye factory bread, that is, dark brown.
3ay4ik
bake rye as usual, and everything will be fine. The main thing is to add rye flour and most importantly malt or molasses for color. And if you like sour yeast, of course ..
Caprice
I make rye bread in the basic mode much better than in other modes. In longer modes, my bread stops and the top falls off
Pakat
A lot depends on the regime, more precisely on the duration of the stages of the process. Rye bread prefers preheating food
long kneading process, the first time, one deboning, the second long time and baking.
To achieve this on a non-programmable bread maker is difficult, I could not.
She baked white bread perfectly, but rye, dark bread did not work well.
I replaced it with a programmable one, I play with time and temperature, good breads began to turn out.
Katyushka
I also do not have a rye bread program, I baked in wheat and basic mode, I took recipes from the forum - I won’t say that it was great, but good. I think that in the summer, if we buy bread, it is very rare (we will live in the country and the stove, of course, too, for this it was purchased)
Alexandra
French mode, after 2 kneading pause, take out the dough, remove the blade, form a bun with your hands and return to the bucket, continue the mode. There will be one big climb instead of the second, the second bend and the third climb. There is heating, and the baking temperature is higher than in other modes.
Katyushka
I have LG 152, there is a recipe for rye bread, though I like the recipes from here more, and I need to bake in wheat mode. According to the program table, wheat and French are the same, at least in time.
Krasatulya 07
Good day to all!!!! Help!!! Today I bought a Panasonic 254 stove! I barely found it. I was so happy, but I brought it home and it turned out that there was no "Rye" program in it and I WAS UP !!!! Please tell me how you can bake it in this oven or will it fail if you use other programs? I beg you to respond !!!
Elena Bo
Krasatulya 07, what modes are there in your bread maker?
Start with plain wheat bread and switch to rye bread when you work out.
Elena Bo
Krasatulya 07, try to bake this one from rye https://Mcooker-en.icdself.com/index.php@option=com_smf&Itemid=99&topic=1998.0... You can use Whole Grain mode (if available) or Basic mode. I started with him.
Krasatulya 07
Elena Bo, thank you again !!! Does the whole grain regime mean dietary? And what is whole flour and peeled rye (maybe just rye?).
Elena Bo
Yes, it’s probably called Diet in your bread maker.
Whole grain flour - flour made from ground whole grains, ground together with the shell on the grain (husk, bran). In Moscow, you can buy a magician. Indian spices.
Rye flour can be seeded and peeled. For rye bread, it is better to take peeled bread, since it is darker and has a more pronounced rye taste.
Krasatulya 07
Thank you!!!! Well, I just can't calm down .... I'll try to look tomorrow for Panas 255. Although they say that he is not in Moscow. Deadlines are running out - in 3 weeks I want to take Mom to another city as a gift ... I don't know what to do
Maybe we can do without Borodinsky or somehow adapt. But I think that it will be difficult for her ... Oh, she was completely upset ... Girls, advise something ...
Zest
Krasatulya 07 ... why are you so upset? I have a Panasonic 255, but lately I prefer to bake rye bread in the Diet (Whole Grain) mode. And there are a lot of other options. It so happened that my Basic and Rye modes are not very much in demand
Krasatulya 07
Zest! Thanks for the support!!!! I will ask you to tell me how to bake in dietary mode and the recipe for your Borodino or custard bread. I bought HP as a gift to Mom, in 3 weeks I will take it to another city. Before teaching her, it is urgently necessary to fill her own hand. And we all love Borodinsky. Tell me please. Very grateful in advance !!!
Zest
Krasatulya 07 , well, you want everything straight and at once Do not fuss and do not worry, start small)) Elena Bo told you right, try to bake a simple wheat for a start, feel the stove. And then you can move on to rye.
Now I prefer the rye oven on kefir sourdough from Admin. And she still needs to grow
You can start with Darnitsky from Fugaska - trouble-free and delicious. Also look here https://Mcooker-en.icdself.com/in...mf&Itemid=26&topic=1064.0 wheat-rye-buckwheat from Admin, it is with him that I now play, as best I can, both with modes and with ingredients.
For me personally, now it is preferable to start at Pizza, there comes one kneading-proofing-one more kneading with proofing. At the end of the program (it also heats up the oven and the dough inside, which is then good for lifting), turn off the oven, take out the spatula and set the Whole Grain mode. It is possible with a delay of 1 hour. There is enough time to lift a heavy dough.
try it, you will definitely succeed))
Ulyana
in my moulinex 3000, there is also no rye bread baking, but I bake it in the mode - peasant bread or village bread.
and it was also impossible to find malt for rye bread. and we found another easy option. buying a malt concentrate for kvass. we sell it in large supermarkets in 500 gram cans. or in boxes - for making homemade kvass. (they contain yeast and this malt concentrate is packaged in 40g bags.)

delicious rye bread recipe:

water, (take a little) in which to dissolve 2 tbsp.spoons of malt concentrate, add 2 tbsp. l. vegetable oil. the total volume of liquid should be -300 ml.
rye flour-160gr.
flour of the highest grade white-300gr.
salt-1.5 tsp l.
sugar-1.5h. l.
yeast-1.5h. l.

you can add spices. I tried to do with dill and fried onions. not bad.

this recipe is for a 750 gram loaf of bread. crust 2 (medium)
you can have a mode where the kneading is going on right away, or where it is heated first. will work anyway. I bake more on the mode, when the batch is immediately. I do not have enough patience. everything is interesting to look at, but how is it there?
Katyushka
I recently made Darnitsky from Fugasca, though I added panifrin and brewed malt (since I have them), the rest is strictly according to the recipe - it turned out bread, beyond praise !!!!!!!!! And the smell is like at a bakery 20 years ago, I ate half of the roll myself!
Yes, I don't have a rye mode, I baked wheat on a wheat mode, and I only have one shoulder blade.
Ulyana
I also have one scapula, but kneads as it should.
but unfortunately it is impossible to find malt and panifarin here. They don't sell by weight, and I don't need huge bags. and what kind of malt?
Katyushka
Malt is a brown powder. My husband bought me bread at the All-Russian Exhibition Center in the house (he went to the exhibition, looked after his boat, and I asked to come in to buy malt, so he bought panifrin and agram) When I run out of kvass malt, I will probably use it.
Admin

Dry malt or dry kvass can be replaced with liquid kvass wort. 2 tbsp. l. 500 grams of flour is enough.
The properties and principle of operation are the same.
Boo Boo
It seemed to me that bread with kvass wort and dry kvass tastes different.
LaraN
Quote: BooBoo

It seemed to me that bread with kvass wort and dry kvass tastes different.
Yes, completely different. And the color of the crumb is different: with dry kvass it is lighter, with rye malt (if brewed) dark, and with kvass wort I get brown, with a reddish tint.
Katyushka
The taste is different with malt, dry or custard. I like it better when I brew the malt. So I put some bread in the morning - I finally bought rye flour, though sown, at the same time we'll see how to make bread from it. I stopped buying bread altogether with the advent of the oven
vika.perushko
Good afternoon everyone!

Today for the first time it turned out rye, in my Panas 254, the program was basic + dark crust, I also set the timer so that there would be fresh bread in the morning, the recipe is "almost" from the instructions, but without malt, for lack of it

everything was measured with a measuring glass and a spoon from Panas

Yeast 2 tsp
Wheat flour, high quality (2 cups - 300 ml)
Peeled rye flour (2 cups - 300 ml)
Buckwheat honey 2 tbsp l.
Cumin 1 tbsp. l.
Salt 1.5 tbsp. l
The oil grows. (I had a walnut) 2 tbsp. l.
400 ml. water

it turned out very well, it looks like Belarusian bread, you can try it for 10-20 ml. less water
1556
I also experimented with baking rye bread without having a recipe. I didn't like the result. I would like to get a more specific recipe, if anyone has one, specifically for a bread machine without a special mode, in particular LG.
Admin

Go to the recipes and find the recipe that suits you personally, there are a lot of them on the site, including decent ones from just wheat-rye to rye.
klushka
Quote: Athanasius

I also experimented with baking rye bread without having a recipe. I didn't like the result. I would like to get a more specific recipe, if anyone has one, specifically for a bread machine without a special mode, in particular LG.
I bake rye bread in LG in Whole wheat mode (similar to French, with preheating), stop it after the second kneading and raising, when the display shows the time 2:06, leave the dough to rise for another 40-50 minutes and turn on the baking mode. Recipe from Panasonic, slightly modified:
water-300 g
dry kvass 20 g boil with boiling water 80 g
vinegar 10 g
wheat flour 225 g
rye flour 310 g
salt 1.5 tsp
vegetable masto 20 g
molasses 30 g
coriander 1 tbsp
yeast 2 tsp
Jefry
I, too, do not have such a program, and numerous experiments with those that exist have led to mediocre or downright bad results.Now I use my own algorithm: twice "dough for pasta" (analogous to "pizza", kneading for 14 minutes), then "Basic", but after the second batch I take out the spatula. Or if you need to do it on a semiautomatic machine, then three batches on pizza, and immediately the main one without a spatula.
Simka
I have tried all the programs and combinations, and my best option is this: the mode of French bread, after the first long kneading with a wet hand I take out the spatula, distribute the dough into the bucket and that's it ... then it stands to itself, slowly rises for the remaining 2 hours ... and the bread is ready!
Simka
Oh, I already wrote somewhere in other branches ... now there is no exact recipe in grams at hand, but usually the "algorithm" of actions is as follows:

1) I take as a basis the recipe for coarse grain bread. The ratio of wheat flour to wheat flour is 60 to 40 (sometimes even 70 to 30). If you take it in half or more wheat, I'm not very good.

2) the order of laying - depending on whether I brew the malt or not:
water, brewed malt, knock down the weight of the bucket on the scales to 0, wheat flour, dry sourdough (about 1 tbsp. l.), panifarin (1-2 tbsp. l.), wheat flour (I do not sleep 10-15 g. to the recommended weight )

if I don't brew the malt (laziness, mother), then I add it along with the sourdough and panifarin BEFORE the flour.

Now I will explain my actions. If you measure exactly the millet. and lives. flour, and then add the sourdough with malt, it seemed to me that it was necessary to increase the amount of water, since the dough comes out tight. Apparently, these dry "seasonings" pull moisture onto themselves, and a lot. If their weight is included in the total weight of flour, it will be fine. Again, I do not sleep enough flour at the end, so that I can adjust the "tightness" of the dough during kneading.

If I am confused, ask again!

Simka
wrote, wrote, and then only saw ...

I stubbornly call rye flour "rye". Forgive me generously, it happened automatically! My native language is Ukrainian ...
gorgo6a
Thank you very much, Simka, but I still can't buy panifarin and other wisdom, so I sow all the whole grain rye flour.
By the way, Darnitsky bread from fugaski turned out to be good - the dome was not collapsed, it just cracked a little (as if the bread did not have enough time to come up, so I will definitely use your technique and try to bake in Franz mode and remove the stirrer to increase the rise time)
barge
Good day! Can you please tell me how to make rye bread "sour"? in my oven there is no "rye" mode, I baked in the "country" mode and "bread with whole grains", everything is fine, but rather bland. maybe you need some kind of leaven, or vinegar?
LaraN
Quote: barca

Good day! Can you please tell me how to make rye bread "sour"? in my stove there is no "rye" mode, I baked in the "country" mode and "bread with whole grains", everything is fine, but rather bland. maybe you need some kind of leaven, or vinegar?

Barca, old kefir gives sourness to bread, you can add 1 tsp to rye. apple cider vinegar, or citric acid (if powder, then on the tip of a knife). There are ready-made dry starter cultures Extra-R and Agram.
gorgo6a
Today I poured 100 ml of peroxidized kvass instead of water (I made the kvass myself from kvass canned wort with sourdough from pressed yeast, water and wheat flour). also got sourness.
Lina777
Hi!!! I have a rye bread mix at LG, but I didn’t like it, the sourdough recipe is attached, but I don’t want to eat !!!!
Katyushka
I have LG and there is no rye function, as well as no specials. stirrers, but lately I have been making such bread:
300 gr. water
200 gr. wheat flour
200 gr. peeled rye
1 tsp salt
1 - 2 tbsp. l. vegetable oil (made without it)
1 tbsp. l. panifarina
1 tbsp. l. agram
1.5 tbsp. l. malt (if brewed, then respectively 70 grams of water less)

baked on the main mode or wheat, both results are very pleasant.
A couple of times I did it with seeded rye flour (100 - seeded and 100 peeled) I liked it even better.
Katyushka
I forgot to say about yeast - 1.5 tsp.
Freken Bock
And I baked according to the recipe from the instructions for Panasonic 255/254 BREADED RYE.
Added 2 tbsp.tablespoons of gluten and for "sourness" 10 ml of freshly squeezed lemon juice (replaced with 10 ml of water in the recipe). Program - DIET, FAST mode, size XL (I thought that I would "catch up" the missing 15 minutes in temperature).
When the oven sounded, I stuck a temperature probe into the bread - 90 * (remembered Admin, who recommended 95 *)
I tried to finish the bread on the BAKING program, but the oven refused to turn on
Well, what else could I do? .. I put the bread to cool on the wire rack

The bottom line. It turned out VERY TASTY.

LaraN
Quote: Katyushka

I have LG and there is no rye function, as well as no specials. stirrers, but lately I have been making such bread:
300 gr. water
200 gr. wheat flour
200 gr. peeled rye
1 tsp salt
1 - 2 tbsp. l. vegetable oil (made without it)
1 tbsp. l. panifarina
1 tbsp. l. agram
1.5 tbsp. l. malt (if brewed, then respectively 70 grams of water less)

Katyushka, don't you put sugar in? Rises well?
Katyushka
I don't put sugar, it turns out very tasty for our taste, my husband said that this is the best rye bread that I baked.
LaraN
Katyushka, thank you. I'll try. Recently, I stopped making rye bread. Already changed modes. Both basic and whole grains. Either the roof falls, or it turns out to be bumpy, although I definitely watch the bun.
Is there a photo of this bread?
Katyushka
Now I can't change the format of the photo, but there is no program yet, but as soon as it is installed for me, I will gladly post it, maybe it will be whole by that time (now only half is left)
Katyushka
my bread

PA094963.JPG
Rye in a bread maker, if there is no such function

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