Panasonic SD-2500, SD-2501, SD-2502 (1)

no, it’s yeast-free, maybe gluten-free, who’s not okay with wheat flour, but after reading the forum, how everyone starts to overeat, in fear for the figure, och I don’t want to part with the waist, but there is a global difference between 2500 and 2501? because according to the comparison table is it only the number of programs? 🔗| 114754 | 114753 | 146366 | 146364 or missed something? still a difference of 1000)

2501 has a dispenser and a program Rye bread

Thank you!

Guys, I read about unsuccessful baked goods on Panas and I can't understand why it is so difficult to read the instructions?

Duc puncture is possible only with flour, and so strictly according to the instructions ...

Here's my ham and cheese bread:

🔗
Py. Sy .: shines due to the fact that the crust is smeared with butter.

Hello! I want to buy a bread maker, I opted for Panas 2501, but while I thought they were sold out in our store, now I have to take 2500. Do you think it's a worthy choice. Is it possible to bake rye bread in it? I really don't want to be disappointed ...

[Chamomile 13]

Hello! I want to buy a bread maker, I opted for Panas 2501, but while I thought they were sold out in our store, now I have to take 2500. Do you think it's a worthy choice. Is it possible to bake rye bread in it? I really don't want to be disappointed ...

Chamomile 13
If you bake mainly white bread, then this model is without the rye bread program. The oven is very good and reliable, do not hesitate to choose!
PS Rye bread is baked, of course, too, only you will need your presence while the dough is kneaded on the pizza or dumplings program (10 minutes), then it rises, then you turn on the baking program and that's it, you can rest for an hour.

Hello! I want to buy a bread maker, I opted for Panas 2501, but while I thought they were sold out in our store, now I have to take 2500. Do you think it's a worthy choice. Is it possible to bake rye bread in it? I really don't want to be disappointed ...

Before the bread machine, rye bread was practically not eaten.
now only him.
very popular "custard" - and it is just made on the program "rye".
So it's better to let this regime be - than it won't be.
From my own experience.
I tried various options - but somehow I was not impressed
I am still a supporter that - pour everything - turn on the program - then - come - take the finished product.
even when the bread lies in the bucket - nothing critical - in his towel and in the bread bin - it's very good.
Think, weigh, decide.
By the way, an amazing thing - 2501, 2500 - practically without problems, but 2502 - is less common.
For some reason, not everywhere they write about whether or not the 2501 has rye mode.
If I understood correctly
2500 - similar to 255
2501-257
a 2502 - 257 + stainless steel case + yeast dispenser.
It's a pity that the 2501 doesn't have such a dispenser

By the way, an amazing thing - 2501, 2500 - practically without problems, but 2502 - is less common.
For some reason, not everywhere they write about whether or not the 2501 has rye mode.
If I understood correctly
2500 - similar to 255
2501-257
a 2502 - 257 + stainless steel case + yeast dispenser.
It's a pity that the 2501 doesn't have such a dispenser

2500 - analogues 254/256,
2501 - 255/257

Why do you need a yeast dispenser? My opinion is either for those types of bread where non-wheat flour is used (they can get wet more easily), or for people who already completely doubt their abilities

Why do you need a yeast dispenser? My opinion is either for those types of bread where non-wheat flour is used (they can get wet more easily), or for people who already doubt their abilities completely ...

Or for those who, despite the fact that the x / oven is automatic, loves to experiment.
For example bread on dough from Chuchelka; I kneaded pizza or dumplings on the program, turned on the bread program (yeast in the dispenser) and - walk until it's baked!
I so often bake sourdough French bread, I have to sprinkle the yeast on top of the bun and sprinkle it with flour.
During the leveling time, the leaven has time to work, and then the program itself is turned on.

then I agree ...

[Rina]

This means that the bottom line is that the 2502 is interesting only for its stainless steel case.
By the way, a question to the happy owner of 2502 - how much "plus" is the stainless steel case.
Is it easier to clean than white plastic?

I have all stainless steel appliances in my kitchen, I must tell you that the prints are very clearly visible on it, and they are erased with a special paste (liquid), there is no such thing on white plastic. But despite this, I like the stainless steel.
Rina

it's easier to remove fingerprints from stainless steel ...

Do you mean to carry out fingerprinting? That's for sure.

I have a stove 2502, any prints and stains are erased from it without problems with an ordinary damp cloth without any special liquids.

put it again ........ what will turn out unknown ...
and why does the oven equalize the temperature ???

It's only Panasonic that does it, and does it competently. We have a topic, if you want to understand, then read:Temperature equalization before kneading

Friends and associates. Thank you all very much.
I read, studied, bought R 2500. The whole family is delighted, for almost 2 months we have not been buying either only bread, but also all sorts of cookies.
We bought before, and the type of a private bakery for 50 rubles for 450gr for Darnitsky. It had already come to this.
The bread turns out, even the most ordinary, well, very tasty.
About the waist. Well, if the willpower is weak, you will definitely break. But I'm holding on
In general, the bread is always excellent, beautiful. There were never any punctures.
Now, at the request of men, I am not experimenting - I bake for every day - wheat flour 400g + rye 100g, sometimes rye 50 and 50 bran, sometimes water or whey or beer. Butter or butter, or vegetable or olive. But I always carefully weigh, sift and watch the kolobok. All as I was taught here. On medium size, medium crust and program 01.
The bread is a miracle, just above the bucket. Sometimes I grease after the last lifting with an egg, sprinkle with sesame seeds or seeds.
When I looked at this site for the first time, I thought I couldn't master it, everything seemed so complicated. And now I put on the timer.

Good day everyone! Tell me if it makes sense to overpay for 2501 or buy 2500. I definitely don’t need a dispenser, but I don’t know if the rye mode and the spatula are worth it.

Do you have a big difference in price ???
we have about 200r difference ...

At the moment, at least 1000r.

if the waste of this 1000 r. does not put the family on a hungry ration for several days, then definitely take 2501. Believe me, it is better to have an excess of the properties of technology and not use them than to bite your elbows that you regretted the money, and the function would be necessary.

At the moment, at least 1000r.

When choosing, I was guided by that. that if you suddenly need these options, then for 1000 rubles you will not buy them.
And a dispenser is a very useful thing. Just like rye bread
You can, of course, bake in two different modes - but these are extra "dances with tambourines"
Do you need it? After all, a bakery is bought precisely in order to shift the work of cooking to the equipment as much as possible.
Fully and completely agree -
... it is better to have an excess of the properties of technology and not use them than to bite your elbows that you regretted the money, and the function would be necessary ...
It couldn't be better !!!!!!
Great motto !!!!
RINA + 1000 000 !!!!!!!!!

[Rina, Zvezda Askony]

here is my handsome !!!!
the lid has slipped a little

handsome. If the roof was blown up, then the kolobok was a bit tough. I cooked for so long myself, I liked the bread thicker.

Beautiful bread !!!!!!!

Rina, Zvezda Askony Thank you!!

what a crumb ...


By the way, she poured all the liquid to the bottom, and flour and yeast on top!

Wonderful crumb !!! I suppose you cut a lukewarm one?
Why is the liquid down ???
Yeast first, then flour, and then everything else.
So in the "primer" it is written

I tried to make bread with olives on 2501 (I did exactly in accordance with the instructions) ... There is an obvious mistake in the recipe for the amount of liquid. Instead of forming a bun, shaking the dough with the consistency of sour cream is obtained. Nobody paid attention?

I tried to make bread with olives on 2501 (I did it exactly in accordance with the instructions) ... There is an obvious mistake in the recipe for the amount of liquid. Instead of forming a bun, shaking the dough with the consistency of sour cream is obtained. Nobody paid attention?

There is such a thing! In one of the recipes, there is a constant error in the instructions - water is indicated per 100 ml. more than normal!
Take proven recipes from the forum, for beginners here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

Hello everyone from the new user!
Stove - 2502.
I didn't quite understand after reading 38 pages - can you trust the recipes in the instructions?
Pok so far 2 times, for the first time the top sat down, although this did not affect the taste.
The second time I changed the flour and added a little yeast (plain white bread) and it turned out
beautiful, fragrant and tasty loaf!

P.S. While inserting a picture, a post with recipes (previous) appeared. The question disappeared ...

Found out and tested in practice. After reducing the amount of water, the bread comes out great.

Error on page 22 of the universal instruction for HP 2500/2501.
The recipe is called "Bread with Olives":
Dry yeast 1.5 tsp
Wheat flour 200 g
Whole flour 200 g
Salt 1 tsp
Powdered milk 1.5 tbsp. l.
Oregano 1 tbsp l.
Draining. oil 1 tbsp. l. (15g)
Water 320 ml 220 ml
Olives 50 g

["A guide to baking bread in a homemade bread maker", study the "Kolobok Rule".]

alas, very many recipe books for bread makers sin with obvious mistakes. But we are constantly faced with the fact that flour has different moisture content, different ability to bind with water, the products are not strictly standardized. Therefore, even tried and tested real recipes when using other products (for example, flour from another manufacturer, another climatic zone) may not give the expected result, even though you check thirty-three times by grams.

I bake plain wheat bread according to the simplest recipe. At the same time, I always try to evaluate the properties of flour, because with the prescribed 330 ml of water, I may really need somewhere from 280 to 340-350 ml. And all because of the torment.

Please read "A guide to baking bread in a homemade bread maker", study the "Kolobok Rule". Then you will be able to assess the correctness of a particular recipe or product properties. And most importantly - IN TIME ADD CORRECTIVES! And that means not wasting food on "sample" recipes.

["The amount of flour and other ingredients for making bread of various sizes"]

Found out and tested in practice. After reducing the amount of water, the bread comes out great.

In any case, check the data in the instructions with the verified data on the forum "The amount of flour and other ingredients for making bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 and do not forget about the flour / liquid balance - and your bread will be HAPPINESS!

[Helen73]

Dear bakers, thank you very much from the beginners for your responsiveness and generosity in recipe tips.
I am a recent owner of 2501. Before starting to bake bread, I studied the entire forum. The bread is wonderful - crispy crust and tender crumb.
But I want a simple wheat bread denser or harder or something. Well, like in Soviet times, so that it was not so delicate and wadded inside. How can this be achieved? Maybe less yeast? Or more flour? In general, please advise.
PySy. In St. Petersburg, in the Alexander Nevsky Lavra, they sell such bread - wheat, fragrant, dense and DELICIOUS!

I think this effect can be obtained by reducing the amount of yeast or shortening the rise time of the dough (use the fast mode).

Helen73 Switch to sourdough, or bake bread with a high% rye flour

Dear bakers, thank you very much from the beginners for your responsiveness and generosity in recipe tips.
I am a recent owner of 2501. Before starting to bake bread, I studied the entire forum. The bread is wonderful - crispy crust and tender crumb.
But I want a simple wheat bread denser or harder or something. Well, like in Soviet times, so that it was not so delicate and wadded inside. How can this be achieved? Maybe less yeast? Or more flour? In general, please advise.
PySy. In St. Petersburg, in the Alexander Nevsky Lavra, they sell such bread - wheat, fragrant, dense and DELICIOUS!

1. Use compressed yeast at the rate of 1.5-2 g for every 100 g of flour.
2. Replace part of the liquid with about 20 ml of natural apple cider vinegar 6% naturally (!!!) fermentation) or up to 1/3 with acidic whey.
3. You can still slightly reduce the liquid so that the bun is a little denser than you are doing now.

The combination of yeast and acid was enough for me.
P.S. If it works out with compressed yeast, but you haven't reached the sourdough yet, you can cook bread with dough. Yesterday I literally cooked bread in this way from 500 g of flour.

7-8 g of "wet" pressed yeast + 150 ml of lukewarm water + 200 g of wheat flour = 10-15 minutes of kneading on the "pizza" program.
I dropped the program, added all the other products (i.e. 300 g flour, 1.5 tsp salt, 0.5 tbsp sugar, 20 ml vinegar, 140-150 ml water, 1 tbsp butter oil), set the main program with a delay of one hour.
When we returned in the evening, the bread was already baked. The crumb is quite airy, but not wadded.

If possible, buy 1 and / or 2 grade wheat flour.

2502 stove. Plain bread program - 01 or 03. After standing (30-60 min.), Kneading is carried out (15-30 min.). Then rise and bake.
So I'm wondering - to control the bun during the batch? After it is over, nothing can be done about the consistency of the dough? Can I open it while climbing? In theory, it may fall ...

We track the gingerbread man only during the FIRST batch. In the second batch, the dough gains strength, gluten threads develop - the basis of high-quality wheat dough! It is possible to open x / n only during kneading, you can do it often!
You don't need to open the lid during proofing, the dough rises, yeast works, especially during the second batch!
When baking, do not open the lid at all!

[Helvar]

I was going to buy a kitchen scale. Please tell me the weight of the "bucket" is 2501. I want a scale with a drop in the tare weight and alternate weighing. Accordingly, you need to understand what weight is the maximum possible (gross). After all, if I understand correctly, the maximum weighing weight is indicated in the description of the scales, i.e. together with a bucket? Sorry if such questions have already been covered somewhere.

Helvar Buy scales for at least 2kg, you won't be mistaken

Dear Experienced Users! Please tell me - a beginner. With bread, I more or less figured out, but that's what is not clear. I want to try to make jam in a bread maker. Since there is now tension with fresh berries, I want to take frozen ones, since the recipe is available. But here are the questions that arise:
1) If I take frozen strawberries, for example, can I use a recipe for strawberry jam?
2) In a frozen berry recipe, do you need to defrost the berries first?
3) If so, should the liquid formed during defrosting be used or should it simply be drained?

Thank you in advance!
I look forward to hearing like a nightingale of summer!

Hello! I make frozen strawberry jam all the time. The first time she defrosted it a little and ground it with a blender. The second time only thawed, but not completely. I did everything according to the recipe, I have it like this: 700 gr. frozen berries, 400g sugar, 10g pectin. I use citric acid or quitin instead of pectin. I put jam on the program (2 hours) and that's it!

Thank you very much for your reply! I will definitely try your recipe

[(click)]

Ahhh! Hooray! I am a happy owner of Panasonic SD-2501!
Yesterday I baked my first bread according to the recipe in the instructions:

Yeast 1 tsp
Millet. flour 400g.
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 1 tbsp. l.
Water 260 ml.

Size M (it seemed to me large, I'm afraid to guess what kind of XL)

Please tell me how much flour you can add to make the bread thicker, because it turned out to be very soft, but delicious ...

I don't know how to insert a photo ...

Congratulations on joining the ranks of bakers

About the balance of flour and liquid, about the permissible limits - on the first page of the topic links to "Bread Baking Guide" and "Kolobok Rule".

How to make bread less airy - (click) .

For information on how to insert a photo, see HERE

[Helvar]

Helvar Buy scales for at least 2kg, you won't be mistaken

I bought an electronic scale FIRST 6401 ... the maximum weight is 5kg. with a step of 1 g ... zero the container. Another mode of weighing milk / water ... I checked it with coins. The price is only 440 rubles.

So we became the owners of such a wonderful thing (mod. 2501), we dreamed for a year, but we really wanted a good bread maker. I did not expect that everything is so simple in baking bread. We were preparing for the "first pancake" (only a teaspoon of sunflower oil was added and more margarine was added), and we got an excellent bread according to the recipe for simple bread from the instructions (menu 01, size L, medium crust), struck by a thick crispy crust - such you will not find a store.



we kneaded everything for the night, and in the morning we were awakened by a breathtaking aroma in the house (I didn’t even immediately realize where this smell came from).

The second loaf was exactly the same as the first. And today I tried mustard bread (in the same recipe I replaced sunflower oil with mustard oil), it looks exactly the same, only with a mustard aroma.

Good day!
Yesterday I reduced the liquid to 230 ml. I crossed my fingers and waited for the result: the structure is better (I haven't bought live yeast yet ...), more dense. I also bought a bread knife. My husband liked the bread, approved my purchase
My question is: how to store fresh yeast? Where do you buy them (I take them only for cakes)? We sell 80-100 g on the market. And what does apple cider vinegar give, how does it affect the structure of the dough?

[Aylen]

Aylen, we have a section Bread Baking Ingredients, there are the right topics about yeast.

I buy a 100 gram pack of pressed yeast (in the market or at the grocery supermarket, they are there in the dairy section). Considering that it takes 7-8 g of yeast for a loaf of 500 g of flour, then a pack is enough for 12 loaves. I break off the yeast with a piece (evidence of their freshness, less fresh plastic), crush it to the bottom of the bucket. I try not to touch the yeast that should be stored. I wrap it up again in my "native" piece of paper so that they don't wind up, but they are not too tightly packed (air access is still needed), I store them in the refrigerator door, in the oil compartment.
Another option is to immediately divide the pack with a sterile thread (dip it in alcohol or even just in vodka) into 12 parts, even approximately "by eye".

"Breadmaker" dough is too fast compared to normally fermented bread dough. And yeast dough is called sour for a reason. There are so-called improvers for accelerated bread baking methods. These include acids - ascorbic acid, vinegar, etc., they improve the structure, seem to affect the protein. The crumb of bread with acid additives does not crumble so much, has a better structure.

it turned out to be an excellent bread according to the recipe for simple bread from the instructions (menu 01, size L, medium crust) ...

The second loaf was exactly the same as the first. And today I tried mustard bread (in the same recipe I replaced sunflower oil with mustard oil), it looks exactly the same, only with a mustard aroma.

Something did not please me with the mustard option, the mustard is felt, everything is in order, but the crumb turned out to be different, apparently it did not benefit him to add another 1 spoonful of flour (the bun turned out to be sticky and not elastic enough, and therefore filled it up), what is it "caked" at the bottom of the loaf. Or maybe a "quick" recipe will give such a result?
Or maybe the recipe for a small size is unsuccessfully recalculated, because.a small loaf of white with semolina also did not work out very well (and the bun was just as sticky, and the flour was poured in, and at the end of the rise the bun lay crooked with a tail made of dough), although it was not fast.

[mustard milk]

but why are you all in such a hurry ?! What kind of fire? Well, yeast dough cannot really turn out in the time allotted by "short" programs, there they do not have time to go through very necessary biochemical and biophysical processes. Don't be surprised that the structure is so-so. That is, something like bread will work out, but every day it is very undesirable to eat such bread, you can harm your stomach.

gu-elena, have already written repeatedly - do not use recipes from the instructions, even in Panasonic there are chronic errors. You are already on the forum, where the darkness is the darkness of REALITY-CHECKED recipes. Here's a great one (take my word for it) mustard milk.

If the bun is sticky, try to bring it to a non-sticky state or change the flour. Recently, my apparently tested flour gave excessive moisture, I had to add a lot to get a normal bread dough, and not sticky.

Colleagues. Here's another, maybe stupid question. Why can't you bake some buns in a bread maker (I have 2501)? If you take a recipe for some sweet dough from the Manual, make it on the desired setting, manually shape the buns, space them apart, and bake them on the bake setting? Can't it work? Tell me who had experience.

Theoretically, you can probably. But how many buns do you have in there? And how long will you bake? It just doesn't make sense.

You can bake this kind of bread with buns Sweet Arabic bread (bread maker) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125855.0

And many more original breads see here Other bakery products made from yeast dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=268.0

I somewhere (sorry, I don't remember where) read that the minimum load for Panasonic is 300 g of flour.

Our x \ n 2501 "takes" 400 grams of flour (bread size M). I repeat, so you can try from the Recipe Guide to make a dough and bake in x \ n? Has anyone tried it?

you can do it, only the bun will be almost the size of a loaf (there seems to be a denser dough). And our HP is not suitable for recipes where you need to put the dough into a hot oven right away for baking.

Colleagues. Here's another, maybe stupid question. Why can't you bake some buns in a bread maker (I have 2501)? If you take a recipe for some sweet sweet dough from the Manual, make it on the desired setting, manually shape the buns, distance them and bake them in the "bake" mode? Can't it work? Tell me who had experience.

: nyam: Do we have a separate "Baking" mode in this model? It's just that I've only been a baker for 3 days, I haven't really tried it yet. I, too, would love to bake, well, not buns, but for example a bun "Moscow" (one would be enough for the morning). So I join the question, can anyone really try it, then share pliz experience

Just first calculate - how much flour do you need to knead the dough for one bun? And if your oven takes at least 350-400 grams of flour for kneading the dough!
And what to do with the rest of the dough? In the refrigerator for storage?

Exactly! Not in the eyebrow, but in the eye - somehow I did not think about the minimum of torment.

Tadadadaaaaaaam !!!!!!!!!!!! Ladies and Gentlemen! Ladies and gentlemen!!! Take into your ranks Today we will take our 2501 !!!
Over the choice I suffered for a long time 2501 or 2502 ...... And in the end I decided 2501, well, just overpay 3 sput !!! for a yeast dispenser and a metal case .... the toad chokes, if the difference were not so significant, then of course I would choose 2502, by the way, until the last moment I wanted it, but ultimately ..... well, in general, I'm waiting ...........

I finally made up my mind and bought a Panasonic SD-2501 bread maker. I decided to bake so far according to the recipe from the instructions (Ordinary white bread). There is 1.5 hours left until the end of baking, it shakes me a little: will it work or not? The gingerbread man seemed to be kneading normally (during kneading, it looked under the lid). Now I am a regular guest of this site.

Well woooooooot! Our new family member arrived home, took her place of honor and is waiting ..........
Today I won't bake anything, and tomorrow I'll start right in the morning. She turned it on, checked it, as it was written on some page, turned it on on a pizza - the shaft spins, turned it on for baking - the heating element is heating up, everything seems to be in order. The only thing I want to ask is that the blade spins abruptly - is that so necessary? For some reason I thought that it would rotate smoothly ...

The only thing I want to ask is that the blade spins abruptly - is that so necessary? For some reason I thought that it would rotate smoothly ...

There are different rotation modes, one of them is intermittent. Everything is fine with you.

You can bake this kind of bread with buns Sweet Arabic bread (bread maker)

[cactus]

Who knows - sprouted flour is malt?
I want to try rye, the only problem is malt!

Buy it by mail or in Kiev, this is not a problem and questions will disappear.
Go to the section - communication with fellow countrymen, you have very friendly ladies there.
Unfortunately, it is impossible to replace the malt fully.

Malt is also contained in dry kvass, for example, Saf-Kvass.

cactus, indicate the specific place of your residence. For example, on the fly I can name where in Dnepropetrovsk you can buy malt. And in Kiev.

My miracle machine plows to its full height, and everything is just fine. I have already tried a simple wheat one, with raisins, I kneaded the dough on dumplings twice - just excellent, I never did it with my hands, and now Borodinsky just arrived in time according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143806.0 , though there is something wrong with him, firstly it is very sour (I added light agram, it needs more than dark, maybe because of this), secondly, it almost did not rise at all, in everything else it seems to be like a real one. Tell me what's wrong, maybe next time it's worth adding panifarin, read its properties, like it increases both volume and porosity?

Can you please tell me if it is necessary to put paper in the "baking" mode? Or can it be brushed with butter or butter with bread crumbs? I can't lay out the paper evenly ...

And you don't need to grease with oil ... and save the crackers for another

Paper ??? What for?? No need for any paper ... all x \ n bake beautifully without paper ...

What's wrong with my Panasonic SD-2501 stove - can't get a dark crust? Maybe it turns out only on rye bread? I used programs 1, 2 and 8.

Add sugar

and milk (replace some of the water)

Thank you so much! Let's try!

[dark]

My miracle machine plows to its full height, and everything is just fine. I have already tried a simple wheat one, with raisins, I kneaded the dough on dumplings twice - just excellent, I never did it with my hands, and now Borodinsky just arrived in time according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143806.0 , though something is wrong with him, firstly very sour (I added light agram, it needs more than dark, maybe because of this ), secondly, almost did not rise at all , in all other respects it looks like a real one. Tell me what's wrong, maybe next time it's worth adding panifarin, read its properties, like it increases both volume and porosity?

Most likely you have a confusion with the type "Agram",
you have it darkrather than light
and you made a mistake by increasing its quantity.
Reduce the amount of "Agram" to the required amount and everything will work out.
What you describe with your bread
characteristic of this error.

Using Peeled rye flour in the recipe instead of Wallpaper rye flour (in the Original of Borodino bread) allows you to refuse 2nd grade wheat flour or Panifarin (Gluten), as in your question.
Correct the acidity of the dough with the correct amount of "Agram" and this question will disappear.
Although nothing prevents you from using Wheat flour or Panifarin for a more fluffy crumb.
Replacing Rye flour with Wheat flour, up to 100 grams in the recipe, is practically not noticeable on the taste of the resulting bread.

p.s.
It is more convenient to ask questions in the recipe topic.

Hello everyone!!!! :

already 2 weeks happy owners of HP 2501 .......
I dreamed of Panasonic for 3 years, only 257, but ... prices for them grew faster than we reached the store
and for the holidays my husband and mother made a gift - I'm not overjoyed !!!

here they wrote that the bun does not always work out, so it was with me when I first baked it, but !!! there were no scales, and I measured out the special flour. measuring cups. The bread turned out to be tasty, not dense, without flaws. But - after buying the scales, I found out that the glass "lies" by 50 grams
so the scales are a thing

I have already baked three loaves on Panasonic SD-2501 (bought on December 22): regular white, milk (water + milk 1/2), French, everything worked out great, I am very satisfied. I use scales. One problem I have is that they love fire-fighters, they will try to achieve a darker crust.
I set the French on the timer, this morning I woke up from the smell of bread. Class!