I baked this bread this weekend! Everything is clear according to the recipe, only the water was replaced with whey and used live yeast. I didn't have to add anything. I liked the bread very much, it looks like an arnautka. Thanks for the recipe!
I used the basic program.
SvetaNatalyaBThank you, this bread is the most similar to what I wanted. I changed a little - I bake on dough from fresh pressed yeast: 100 g of flour + 100 ml of lukewarm water, in which 10 g of fresh yeast are dissolved, a little "salt" with sugar, stir - and leave at room temperature for 5-6 hours. If for more (overnight), then it is possible in the warmest place of the refrigerator, but before baking - get it for 30-40 minutes.
Slightly reduced the amount of rye and wallpaper flour - 80-90g each, but added 2 tables. spoons of semolina and 1-2 table. spoons of wheat germ. Total dry - 390-400 g, not counting the flour that is in the dough. I bake with different oils - sunflower, olive, sesame. Especially tasty with walnut oil: it goes well with the nutty flavor from wheat germ. And if you sprinkle sesame seeds on top! ...
The pulp is slightly grayish, bready, firm, with cheese, but noble, baked. The crust is dense and crispy. The smell of real bread.
Slightly reduced the amount of rye and wallpaper flour - 80-90g each, but added 2 tables. spoons of semolina and 1-2 table. spoons of wheat germ. Total dry - 390-400 g, not counting the flour that is in the dough. I bake with different oils - sunflower, olive, sesame. Especially tasty with walnut oil: it goes well with the nutty flavor from wheat germ. And if you sprinkle sesame seeds on top! ...
The pulp is slightly grayish, bready, firm, with cheese, but noble, baked. The crust is dense and crispy. The smell of real bread.
Nadinka30I baked bread today according to your recipe - very tasty. I used the amount of ingredients for a smaller loaf and I got 830g bread.
juliferaI want to share that I finally found my own rye for a bread machine
The main thing is that it is fast and tasty and you do not need to fiddle with either standing for many hours, or you do not need to brew anything.
I tried a lot of all sorts of recipes, both with sourdough, and with kefir, and with kvass-beer-chicory-coffee-malt-vinegar ...
Everything was something wrong, it was very sour, it was very bitter to me from the malt, then something else.
I tried it without all these additives, with a small amount of rye like Darnitsky - I didn't like it - it was fresh.
The most unpleasant thing is that I cannot digest coriander, caraway seeds, all sorts of basilicas, rosemary, mint, thyme, oregano - for me all this is fucking ...
That is, I can't fix the taste with seasoning.
I don't like pumpkin and sunflower seeds inside the bread, the maximum is sesame.
And finally I got my hands on trying whole grain flour in business. I made a very simple test version without any additives.
And surprisingly - the taste, color, and structure - everything turned out amazingly, just as I love it!
And there was even a certain elusive sourness, just in moderation, although I did not add any vinegar or sourdough.
The bread was cooked at night, in the morning I took half to work and cracked, in the evening there was nothing to photograph.
- 240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp. l - powdered milk
- 320-330 ml - liquid (water, kvass, a little beer - at your discretion)
- 0.5 - 1 tbsp. l - vegetable oil
- 1.5 - 2 tsp - salt (to taste)
- 0.5 - 1 tbsp. l. - sugar
- 1.5 tsp - dry yeast
- 3 tsp - gluten (but you can do without it)
In Moulinex - program 3 for whole grain bread.
Naturally, we follow the kolobok (I used to edit the kolobok all the time at my discretion).
The main thing is that it is fast and tasty and you do not need to fiddle with either standing for many hours, or you do not need to brew anything.
I tried a lot of all sorts of recipes, both with sourdough, and with kefir, and with kvass-beer-chicory-coffee-malt-vinegar ...
Everything was something wrong, it was very sour, it was very bitter to me from the malt, then something else.
I tried it without all these additives, with a small amount of rye like Darnitsky - I didn't like it - it was fresh.
The most unpleasant thing is that I cannot digest coriander, caraway seeds, all sorts of basilicas, rosemary, mint, thyme, oregano - for me all this is fucking ...
That is, I can't fix the taste with seasoning.
I don't like pumpkin and sunflower seeds inside the bread, the maximum is sesame.
And finally I got my hands on trying whole grain flour in business. I made a very simple test version without any additives.
And surprisingly - the taste, color, and structure - everything turned out amazingly, just as I love it!
And there was even a certain elusive sourness, just in moderation, although I did not add any vinegar or sourdough.
The bread was cooked at night, in the morning I took half to work and cracked, in the evening there was nothing to photograph.
- 240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp. l - powdered milk
- 320-330 ml - liquid (water, kvass, a little beer - at your discretion)
- 0.5 - 1 tbsp. l - vegetable oil
- 1.5 - 2 tsp - salt (to taste)
- 0.5 - 1 tbsp. l. - sugar
- 1.5 tsp - dry yeast
- 3 tsp - gluten (but you can do without it)
In Moulinex - program 3 for whole grain bread.
Naturally, we follow the kolobok (I used to edit the kolobok all the time at my discretion).
CrochetQuote: Rum Baba
Baba
according to the description - very appetizing ...
where else can I get spruce flour ...
so cook it yourself! I quote the words Alexandra from our website (thanks to her advice, I now always have whole grain flour on hand):
"Whole wheat flour contains 15-17% bran and, if I'm not mistaken, about 2% germ. Therefore, you can easily replace it with your own mixture of premium white wheat flour (83%), bran (15%) and wheat germ (1- 2%) Bran and germ are sold in the dietary / diabetic goods of any large store. "
petuniya80I love rye bread. But the julifera offer is not good for rye. You will get a normal bread, quite lush and tasty, after all, 2 tbsp. tablespoons of milk powder in the composition, a kind of mix. And rye flour does not even hold out by 20%.
BabaQuote: Krosh
Baba
so cook it yourself! I quote the words Alexandra from our website (thanks to her advice, I now always have whole grain flour on hand):
"Whole wheat flour contains 15-17% bran and, if I'm not mistaken, about 2% germ. Therefore, you can easily replace it with your own mixture of premium white wheat flour (83%), bran (15%) and wheat germ (1- 2%) Bran and germ are sold in the dietary / diabetic goods of any large store. "
wow !! thank you very much! and I always thought that whole grain means that there must be whole grain ... and I was looking for a small mill in the villages (wheat is not a problem to buy a bag)
IriskaThis bread recipe is in the Mulinex recipe book. I bake it all the time, just add another 1 tbsp. malt, 1 tbsp. l. sourdough and 1 tbsp. l. gluten free. It makes an excellent rye bread.
juliferapetuniya80, it does not pull on rye for those who are critical of the composition for health reasons, or for those who like pure rye flour.
And as to my taste - it turned out to be rye, and quite dense, not airy.
Today I will try it with removing the shoulder blades after the first kneading on program 8, as I used to bake rye before.
And as to my taste - it turned out to be rye, and quite dense, not airy.
Today I will try it with removing the shoulder blades after the first kneading on program 8, as I used to bake rye before.
juliferaIn Moulinex on program 8 (with omega-3 acids) with the removal of the shoulder blades, this bread turned out to be gorgeous
Made entirely on liquid kvass, slightly sour (Yarilo)
The next day I gave half of the bread to my parents for testing, so my mother could not tear herself away from it, although I also passed freshly baked French next to it and it was still warm, but it did not evoke as many emotions as rye.
Salt for this bread took 2 tsp, sugar - 0.5 tbsp. l - for the total amount of flour - 480 g, kvass - 340 ml
In this version, he liked all of mine, and not just me in the middle
Made entirely on liquid kvass, slightly sour (Yarilo)
The next day I gave half of the bread to my parents for testing, so my mother could not tear herself away from it, although I also passed freshly baked French next to it and it was still warm, but it did not evoke as many emotions as rye.
Salt for this bread took 2 tsp, sugar - 0.5 tbsp. l - for the total amount of flour - 480 g, kvass - 340 ml
In this version, he liked all of mine, and not just me in the middle
SugarI baked this bread today. It turned out perfect. delicious gray bread. It looks beautiful. I still like to fry the bread lightly in the toaster. Delight.
CrochetI again baked "Peasant" bread, and decided to "attach" to it "rye-wheat" crumbs from "Belovodye.
My replacements this time (I baked a 1 kg loaf.)
1. Dry milk, not added.
2. Instead of water, water + "Activia kefir" in equal parts.
3. Vegetable oil "Ryzhikovoe" -40 gr.
4. Instead of wallpaper flour-165 gr. rye-wheat crumbs from "Belovodye".
5. Salt-3 tsp.
6. Panifarin-4 tsp (optional)
Here's a loaf of bread:
The bread turned out to be very tasty!
My replacements this time (I baked a 1 kg loaf.)
1. Dry milk, not added.
2. Instead of water, water + "Activia kefir" in equal parts.
3. Vegetable oil "Ryzhikovoe" -40 gr.
4. Instead of wallpaper flour-165 gr. rye-wheat crumbs from "Belovodye".
5. Salt-3 tsp.
6. Panifarin-4 tsp (optional)
Here's a loaf of bread:
The bread turned out to be very tasty!
Lar4ikGood afternoon forum users!
And last night I put a bread on hold and this morning we were awakened by the stunning aroma of fresh bread.Again I wanted to share the recipe, maybe someone will like it. I've been baking it for a long time, I have it called Rustic, very similar to the author's, but there are some differences.
Water - 420 ml
Salt - 1.5 tsp
Sugar - 1 tbsp. l
Rust oil (I have corn this time) - 2 tbsp. l.
Rye flour - 130 gr
Gluten - 3 tsp
Wheat flour - 560 gr
Yeast - 1 and 2/3 tsp.
Mode 2 French (3 h 39 min), weight 1 kg, medium crust.
The recipe is verified, I safely put it on a delay.
Bon Appetit!
And last night I put a bread on hold and this morning we were awakened by the stunning aroma of fresh bread.Again I wanted to share the recipe, maybe someone will like it. I've been baking it for a long time, I have it called Rustic, very similar to the author's, but there are some differences.
Water - 420 ml
Salt - 1.5 tsp
Sugar - 1 tbsp. l
Rust oil (I have corn this time) - 2 tbsp. l.
Rye flour - 130 gr
Gluten - 3 tsp
Wheat flour - 560 gr
Yeast - 1 and 2/3 tsp.
Mode 2 French (3 h 39 min), weight 1 kg, medium crust.
The recipe is verified, I safely put it on a delay.
Bon Appetit!
DonnaRosaQuote: Krosh
You will need:
I baked bread almost according to this recipe.
We do not sell powdered milk.
I wanted to put fresh sour cream,
but doubted for the first time.
Added a spoonful of malt (pre-brewed it).
No more prescription deviations.
The bread turned out to be beautiful, baked well.
But it tastes fresh to me.
DonnaRosaQuote: Krosh
I baked this bread three times, and all 3 times is an ideal result! The first time, I did not have wallpaper flour, so without hesitation, I replaced it with the same amount of rye. The result is excellent.I ventured to bake this bread again.
I wanted a gray one.
This time she put in the dry cream.
We do not sell powdered milk.
I have a question:
Are wallpaper flour and wholemeal flour the same?
We have a slightly different name.
They don't write in Russian now.
sazalexterDonnaRosa wallpaper flour and wholemeal flour are basically the same
SvetlikPlease tell me how much regular milk should be taken if there is no dry milk?
sazalexterSvetlik I bake according to my mood or 50/50 with water or pure milk
And my additions
Size L Rye shoulder Diet regimen
-240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp. l - powdered milk
-330 ml - water
-1h l-malt (Glofa extract)
- 1 tbsp. l - vegetable oil
- 2 tsp - salt
- 1 tbsp. l. - sugar + (if desired, 1 tbsp of maltose molasses)
- 1.5 tsp - dry yeast
- 3 tsp Panifarin - gluten free
The taste will tell you unearthly
Many who have tried it claim that it is exactly the taste that was baked in the village for twenty years, and even now
And my additions
Size L Rye shoulder Diet regimen
-240 gr - wheat flour
- 120 gr - whole grain flour
- 120 gr - peeled rye flour
- 2 tbsp. l - powdered milk
-330 ml - water
-1h l-malt (Glofa extract)
- 1 tbsp. l - vegetable oil
- 2 tsp - salt
- 1 tbsp. l. - sugar + (if desired, 1 tbsp of maltose molasses)
- 1.5 tsp - dry yeast
- 3 tsp Panifarin - gluten free
The taste will tell you unearthly
Many who have tried it claim that it is exactly the taste that was baked in the village for twenty years, and even now
DonnaRosaQuote: sazalexter
Thanks
DonnaRosa wallpaper flour and wholemeal flour are basically the same
This time the bread turned out to be slightly sour.
I put in two tablespoons of malt.
And I counted the sourdough for 200g.
Water-300 ml.
Vegetable oil-1 tbsp. l.
Salt-2 tsp
Sugar-1 tbsp. l.
Dry cream -2 tbsp. l.
Wheat flour-240 gr.
Coarse flour-120 gr.
Rye flour-120 gr.
Yeast-1 tsp
Malt -2st. l
Eternal leaven -200g
The malt was brewed in 100g of water (- iz 300)
Basic program (4 hours)
Size- L
Crust - dark
DonnaRosaQuote: Svetlik
I would take milk instead of water if there is no milk powder.
Please tell me how much regular milk should be taken if there is no dry milk?
But I had a coffee powder.
DonnaRosaToday bread tastes even better.
I must say that it is very satisfying.
Similar to rye, but more delicate in taste and structure.
And the color from two tablespoons of malt turned out very beautiful.
And the taste is pleasant.
It seems to me that not only malt gave it sourness,
but the leaven is eternal. It is on rye flour.
I must say that it is very satisfying.
Similar to rye, but more delicate in taste and structure.
And the color from two tablespoons of malt turned out very beautiful.
And the taste is pleasant.
It seems to me that not only malt gave it sourness,
but the leaven is eternal. It is on rye flour.
NatulekQuote: DonnaRosa
Definitely a leaven. Malt - sweet
Today bread tastes even better.
It seems to me that it was not only malt that gave it sourness,
but the leaven is eternal. It is on rye flour.
DonnaRosaQuote: Natulek
Definitely a leaven. Malt - sweetMalt also gives off the smell of rye bread and does its job.
In general, I'm happy with the changes
which I made in the main recipe.
Got what I was missing
in my first Peasant bread.
It's a pity I don't have panefirin.
With him, I think it would be even better.
NatulekSmell - yes.
But for some reason I like brewed malt more in bread, moreover, brewed immediately with spices. It turns out much more aromatic and, it seems, tastier.
But for some reason I like brewed malt more in bread, moreover, brewed immediately with spices. It turns out much more aromatic and, it seems, tastier.
DonnaRosaQuote: Natulek
I brewed it in 100g of water.
Smell - yes.
But for some reason I like brewed malt more in bread, moreover, brewed immediately with spices. It turns out much more aromatic and, it seems, tastier.
NatulekQuote: DonnaRosa
Did you reduce the amount of liquid taking into account the use of the starter culture?
And I counted the sourdough for 200g.
Water-300 ml.
Vegetable oil-1 tbsp. l.
Salt-2 tsp
Sugar-1 tbsp. l.
Dry cream -2 tbsp. l.
Wheat flour-240 gr.
Coarse flour-120 gr.
Rye flour-120 gr.
Yeast-1 tsp
Malt -2st. l
Eternal leaven -200g
The malt was brewed in 100g of water (- iz 300)
If you calculate roughly, then for 480 g of dry components (flour), the author has 300 g of liquid, that is, a coefficient of 0.625.
And for you - by 580 (I counted 100 g in the sourdough, if it is 100%) - 400 g of liquid, that is, the coefficient is 0.689.
DonnaRosaQuote: Natulek
The malt was brewed in 100g of water (- iz 300)
Did you reduce the amount of liquid taking into account the use of the starter culture?
If you calculate roughly, then for 480 g of dry components (flour), the author has 300 g of liquid, that is, a coefficient of 0.625.
And for you - by 580 (I counted 100 g in the sourdough, if it is 100%) - 400 g of liquid, that is, the coefficient is 0.689.
NatulekIn your calculation, you get only 400 g of liquid = 300g (of which 100 for malt) + 100g contained in the starter, if it is 100% (200g of starter = 100g of water + 100g of flour).
The main thing is that the bread turns out.
I'm just trying to adapt this recipe for myself, I also want to use the leaven.
The main thing is that the bread turns out.
I'm just trying to adapt this recipe for myself, I also want to use the leaven.
rit37Krosh, thanks for the recipe. Baked according to a similar recipe, but this, apparently, is a particularly successful combination of different types of flour. I used wheat wallpaper and rye wallpaper, added rye-wheat crumbs with sprouts, but just wheat I have a Village motif. I had to add a couple of tablespoons of water. The bread is incomparable. Thank you.
CrochetQuote: rit37
rit37
Krosh, thanks for the recipe.
Oh, I'm so glad that you liked the bread! Good health! In my family they love him too ... By the way, I also bake now on "Village Motive"!
rit37Quote: Krosh
Crochet, I made it on dough, it also turned out well, but without dough I liked it better. Now I'm thinking of trying to increase the amount of rye flour. And I really like the Rustic motive - it is not as refined as the highest grade.
rit37
Oh, I'm so glad that you liked the bread
thanks again
galinankaEternal leaven -200g
What kind of leaven is this? Where can you read about it? guide me
What kind of leaven is this? Where can you read about it? guide me
legaQuote: galinanka
Eternal leaven -200g
What kind of leaven is this? Where can you read about it? guide me
You are welcome://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=41.0
Mamakoshkajulifera, made bread today according to your recipe. The bread turned out to be delicious, but for some reason the roof fell, and the crust, either side or top, is quite pale, although crispy. Of course, I will still do it, I need to understand what is the matter here and achieve an even and beautiful top crust.
Thanks for the recipe!
Thanks for the recipe!
CrochetMamakoshka
Pecu ALMOST ONE IN ONE SAME BREAD it's not the first year, at least once the roof has collapsed ... True, in my recipe and liquid a little less - 305 ml., maybe you just try to reduce the amount of liquid a little? What program did you use to bake bread?
Pecu ALMOST ONE IN ONE SAME BREAD it's not the first year, at least once the roof has collapsed ... True, in my recipe and liquid a little less - 305 ml., maybe you just try to reduce the amount of liquid a little? What program did you use to bake bread?
MamakoshkaCrochetI think you're right, I thought about it myself. I looked at other recipes, all the same 340 ml. water for 480 grams of flour is too much. I'll be next. once to make this bread with less water. I really think about one more factor. It's too hot at home now, and I also used hot water, maybe that's why. In the topic, about the possible reasons for the falling of the dome of bread, this was mentioned.
Baking on 3 modes. In my oven, it is for wholemeal bread. It is almost an hour longer than the basic one. I don’t know, maybe I should have used the basic one.
Baking on 3 modes. In my oven, it is for wholemeal bread. It is almost an hour longer than the basic one. I don’t know, maybe I should have used the basic one.
juliferaMamakoshka
It also happens in different flours, I had a limit for my flour of 320-330 ml of liquid in my recipe, if you give too much and the roof is not the same. In general, whole grain drinks well water.
And if you take, for example, rye wallpaper, and not peeled, then it eats a little more water, because it comes with bran, in any case, when I sift mine, I see the bran at the bottom of the sieve.
Nothing, a couple of times and adjust to the right amount of liquid
The main thing is that I liked the taste!
Good luck Mamakoshka
It also happens in different flours, I had a limit for my flour of 320-330 ml of liquid in my recipe, if you give too much and the roof is not the same. In general, whole grain drinks well water.
And if you take, for example, rye wallpaper, and not peeled, then it eats a little more water, because it comes with bran, in any case, when I sift mine, I see the bran at the bottom of the sieve.
Nothing, a couple of times and adjust to the right amount of liquid
The main thing is that I liked the taste!
Good luck Mamakoshka
Mamakoshkajulifera, and what kind of wheat flour do you use? I took the highest grade.
juliferaQuote: Mamakoshka
julifera, and what kind of wheat flour do you use? I took the highest grade.
Specifically, in this bread, rightly, the highest grade is better.
sweetaand take me to your company! I also baked your bread, today we eat it with minced meat-taste. It is, of course, peculiar, the children did not attack, but I know how useful it is ... Yes, I did reduce the water, but the roof still fell off, we still need to adapt ...
Crochetsweeta
How much less water did you use?
How much less water did you use?
MamakoshkaI baked this bread again yesterday. In general, the roof has not fallen off, but an air space has formed between the crust and crumb.
This time I took 305-310 ml of water. and flour 500g. But the smell was crazy, the whole staircase smelled like real bread. For some reason, when I baked plain white bread, there was no such smell.
This time I took 305-310 ml of water. and flour 500g. But the smell was crazy, the whole staircase smelled like real bread. For some reason, when I baked plain white bread, there was no such smell.
sweetaQuote: Krosh
Not much less, about 300 ml, but the bun was a little thin, I added a tablespoon of potato flakes to it (so that they would absorb some water). I think that coarse flour played a role, I have it on my bag, but in appearance it seemed to me very much sifted out, but the one that I bought recently, so the one with cereal loops, is much heavier. We will try further ... But I already adhere to the principle of "kolobok" ironically. All the same, every time you absolutely can't guess ... Yesterday I set a French timer on the timer, always successful, I opened a pack of flour (I note, the checked-out Kievmlyn), and the gray bread came out ... And the mother-in-law sits on this flour, so she also complains about flour ... Maybe a party like this ???
sweeta
How much less water did you use?
MamakoshkaFor some reason, my roof in this bread always turns out to be uneven, bumpy. What can influence this?
eeyore donkeyCan I, old and gray, come to your bench? All of you here are so cheerful, happy, but I can't get bread! Pure white and gray (wheat + whole wheat) turn out great, but not with black! Even if I mix rye with those, it rises much worse. And then I decided to bake rye and wheat in half, the bread rose a little. Looked at troubleshooting in the manual for the bread maker, increased the amount of yeast and honey, decreased the salt - the bread did not rise at all! Such a disgusting result! Maybe the flour is bad? In general, life is over, I will cry and sob. Here.
Lyulekeeyore donkey , do not be sad. Join us. (y) We will tell you secrets
And try Darnitsky bread from fugaska (just follow the kolobok):
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=596.0.html
He left no one indifferent
And try Darnitsky bread from fugaska (just follow the kolobok):
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=596.0.html
He left no one indifferent
eeyore donkeyQuote: Lyulёk
Thanks, I'll try. How should you keep an eye on the kolobok? Do not put on the windowsill to cool? Scare away hares, wolves and foxes?
And try Darnitsky bread from fugaska (just follow the kolobok):
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=596.0.html
He did not leave indifferent
LyulekQuote: IA donkey
Thanks, I'll try. How should you keep an eye on the kolobok? Do not put on the windowsill to cool? Scare away hares, wolves and foxes?
Yes Yes! That's right! What if he runs away?!?
Sorry for using an expression that is not entirely clear to the "beginner"
"Follow the kolobok" - control the dough kneading process.
In 10 minutes after kneading, a beautiful bun should form.
First, I ask you to familiarize yourself with the theory of all kinds of "koloboks" here:
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=131.0
rinishekbye on you! you need to track his condition, elasticity!
Admin even created about the quality of the kolobok
Admin even created about the quality of the kolobok
