Panasonic CD-257 Wheat-rye bread "French"

300g - wheat flour
100g - rye flour
1.5h l - salt
30g - butter
300ml - water
1.5 tsp dry yeast
1 tsp - ground coriander
1 teaspoon liquid malt was dissolved in water, which is in the recipe
It seemed to me little flour when kneading a bun, and I also added
Despite the collapsed roof, the bread is sooo tasty

Anechka, in Panasonic everything turns out in accordance with the recipe given by me. Forum users note that this HP model copes well with a not very dense test. But for your HP, it may be better to reduce the amount of fluid. Admin has recommended you an approximate proportion. Also: according to the recipe, I put 1 tsp. salt, 1 tsp. dry yeast. You have more written.
In addition, the quality of the flour is very important. From experience I know that there have been cases when I hastily bought flour unfamiliar to myself (that is, not tested producers), and received ugly bread. Now, when buying flour, I look not only at the manufacturer, but also at the company that packs the flour in bags. It is best to buy flour packaged directly by the manufacturer. When packing, all other cunning add lower grades of flour, culling, starch, soybeans, etc.

[Boka]

BokaThanks for the flour advice. I will try even further. I hope that sooner or later everything will work out.

It will definitely work out! You can just find your option

Boka, thank you very much for the delicious bread recipe. This is not the first time I have baked it, and with caraway seeds and coriander. My husband also really liked his taste and he asked me to teach him how to bake such bread. And yesterday I gave a "master class" in baking this bread, even though I myself was a beginner in baking. They only slightly reduced the yeast (not adding a little to the top of the measuring spoon) and water - a little less than 300 ml. And the rest is all according to the recipe. At the beginning of the batch, it seems that there is not enough water, and I just want to add a little. But then everything levels out and all the flour is collected. In general - a perfectly worked out recipe for both bookmark and taste! Thanks again!
Here is the result of my husband's first baked bread.

I congratulate you and your husband with an excellent bread!
My husband also loves this bread, and he is the first to run to take it out of the bucket (this is his only function in baking), boasting that it was he who turned out a beautiful brick. But my hubby has nothing to do with the process from the very beginning.

Thank you!

I liked the bread, it will appear on our table more than once.

Baked again today

I have not tried any additives in this bread - neither seeds, nor raisins. Probably, you need to carefully experiment with them, since the "French" mode is not typical for wheat-rye. What if the dome falls? And how much liquid do you need?

Baked with the replacement of 40 grams of wheat flour for 40 grams of a mixture of sunflower seeds, flax, caraway seeds, rye, wheat and oat flakes. The dome did not fall, but fell a little bit. Stood on proofing (urgently had to leave).
Very tasty bread turned out!
Thanks for the recipe!

What a beautiful bread! Great! But my dome has already fallen three times in a row. At first I could not understand: I changed the flour and put less water. And then I just changed the yeast - and again everything is fine! It became interesting what was the matter. Knowledgeable people said that a wave of fake Saf-moments passed through Ukraine this spring. I got it on the fake ones. This is how we are "thrown"

Thanks for the recipe. The bread turned out to be excellent, the crumb is soft, porous, tasty. I made my own changes to the recipe: wheat flour - 150 gr. the highest grade + 150 gr. first grade, "live" yeast 10 gr.and instead of water - the remains of kefir, whey and milk, added 1 tsp. cumin. They wrote above that in the French regime, sour milk is not allowed, but everything worked out for me. The bread turned out to be quite tall, it blew up the roof a little, but it's even prettier

Thank you, Ryzha, for the variation. I have not tried it on live yeast yet, although my hands "itch". I somehow doubted it, but following your experience, I will try. It is always pleasant when a bread recipe is liked and can be changed in a positive way. This means the recipe is working! ... Good bread to you!

Thank you, Ryzha, for the variation. I have not tried it on live yeast yet, although my hands "itch". I somehow doubted it, but following your experience, I will try. It is always pleasant when a bread recipe is liked and can be changed in a positive way. This means the recipe is working! ... Good bread to you!

I also baked with pressed (live) yeast, but did not write. For 400 grams of flour, I take 8 grams of live yeast. I got used to baking on the living and just forgot to point out. Do not hesitate - bake, the bread will only be better! As a rule, I cook with dough.

Olga, thank you for your support! How do you cook with dough?

I throw a piece of pressed yeast into a bucket of HP, add all the slightly lukewarm water. I dissolve the yeast, add some of the sugar prescribed in the recipe (but replace it with honey), add less than half of the prescribed flour. I turn on HP on the "Dough" program. As soon as a homogeneous mixture of HP turns off, I turn it off. It costs about 30 minutes (the sludge until you see a lot of good bubbles, in general the dough is ready). I turn on the HP or on the bread program that I have chosen to bake in the HP or the "dough" program if I bake in the oven. I add the remaining ingredients.

This is yesterday's wheat with ripe dough, on dough, pressed yeast (live), dough is kneaded in HP, bread is baked in the oven.

To prepare the dough, you need an additional half hour. And why help KP, if she herself will do everything perfectly. I simply dissolve the yeast in the lukewarm liquid indicated in the recipe.

I did that too.

Olga and Ryzha! What clever fellows you are!
I will definitely do it on the dough. But you just need to figure out how to adapt this procedure to Panasonic: in this HP, dry products are first laid, and then liquid is poured on top. Probably I'll do it like this:
1. dough in a separate bowl - for about 30 minutes.
2.I put the rest of the ingredients in the HP
3.when the dough is bubbling, pour it on top
4.turn on HP - and further according to the program
In general, I will experiment.
Thanks girls for the tips!

Good luck!

Please tell a newbie. I have HP, without the function of rye bread. Is it possible for me to make such a bread (for which function, how long does it take to bake)?

[French]

Please tell a newbie. I have HP, without the function of rye bread. Is it possible for me to make such a bread (for which function, how long does it take to bake)?

Program - French for this bread.
If you want pure rye, then we read here -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

It's right here -

sorry, but I don't see the links

Please tell a newbie. I have HP, without the function of rye bread. Is it possible for me to make such a bread (for which function, how long does it take to bake)?

Dobrina, this bread is very easy to bake on the "French" program, and it does not need the "Rye" program at all, because it contains more than 60% wheat flour, and rye flour and rye malt are for the additional taste inherent in rye bread ...
If you want, you can bake using the "Basic" program almost according to the same recipe, but make small changes:
1. instead of butter - vegetable (2 tbsp. L.)
2.Add sugar - 1 tbsp. l.
3.water - 260 ml
Everything else (yeast, salt, proportions and amount of flour are the same).
Good luck

Many thanks!!!!!!!!!
We will try!!!!

So I want to make this bread, only malt is not sold in our town ...you can't make bread without malt ??

So I want to make this bread, only malt is not sold in our town ... without malt, bread will not work ??

You can buy liquid kvass wort in a jar in a store or on the market, it contains malt, 1-2 tbsp is enough. l. for 500 grams of flour. Or use dark (black) beer instead of water, just read the label, the beer should not contain chemistry, but barley or rye malt.
In any case, track the balance of flour / liquid, kolobok

This is the way out! Thank you !!!!

Dobrina, even on the forum I read that instead of malt, a dry mixture for kvass is added to bread. I've seen this mix in stores, it does have malt in it. And also good advice from Admin - about beer. Somehow, when I ran out of malt, I used a dark Porter beer (read Admin's recipe for beer bread). Only in this case it is necessary to take into account the amount of beer in the total volume of liquid. There is another option - to order malt in the online store at the Forum. Good luck!

I decided to thank one more time for the recipe, show a new photo report. Baked with pressed yeast, dough. Kneading in a bread machine, baking in the oven, shape L7. The bread stuck!
Boka! Thanks for the recipe!

Tell me: hi: how to replace malt in this bread (: secret: I can't find it in stores) with kvass wort ???

Tell me: hi: how to replace malt in this bread (: secret: can't find it in stores) with kvass wort ???

Simple: add 1-2 tbsp for 400-500 grams of flour. l. kvass wort.

I decided to thank one more time for the recipe, show a new photo report. Baked on pressed yeast, on dough. Kneading in a bread machine, baking in the oven, shape L7. The bread stuck!
Boka! Thanks for the recipe!

Olga, what a handsome man you have! Fantastic! Of course, compressed yeast and dough did their wonderful job. I, too, will try to make this bread. Thank you very much for improving the recipe.

Olga! What a great loaf! I love this bread! I add pumpkin seeds, flax seed, a little caraway seeds, sesame seeds ... I like very much with seeds. Nyayamka!

what a gorgeous bread !!!!!!!! my roof is not beautiful

Dobrin, try to reduce it by 10 ml of liquid. Yeast - only 1 tsp, no sugar needed! I don't know what your HP model is. For Panasonic, 305 ml of liquid is not a problem, but for other HP, you can use less (for example, 290-300 ml). On my Panas, this bread is the most problem-free, it always turns out. Good luck!

[Boka]

Boka ,: rose: thanks for the advice !!
and my stove is unpretentious - Myrta

Dear bakers, if you add dry kvass to a recipe, do you need to increase the amount of liquid?

1. In this recipe, you can safely reduce 5-10 ml of liquid, then the bread will be a little denser.
2. Regarding dry kvass: it is DRY and not liquid, which means it does not affect the amount of liquid. It is, in general, a substitute for fermented malt, which is also dry.
Good luck!

[Bok]

Boka, thank you for your prompt answer, I'll try it today, I've already baked French, but without malt, but I want a more bready taste ..

I have baked this bread several times already. It turns out to be flat, tall, beautiful and tasty. I usually set a timer for the morning. I don’t look into the bread maker, I don’t add anything, but the result is wonderful! Who has a Panasonic bread machine use this recipe. You can use flour for it, which you did not really like in just wheat bread, or even 1st grade flour. Thanks for "Frenchy"!

Dear comrades, the bread is very good, but I baked it using dark beer, the rubber crust came out, is it from the beer or where is the mistake crept in? I did not add malt because it is present in beer ..

I don’t know why the crust is rubber ... There is no problem with malt. Maybe there are some tannins or other chemicals in the beer? I know that alcohol is added to beer for strength. And one more thing: Admin bakes bread with dark beer (like "Porter"), and this beer is usually of good quality.

Great! Isn't that enough liquid?

Great! Isn't that enough liquid?

Yes, I thought so too,: hleb: but when the roof is normal, on the contrary, the roof is concave ... and so I like it better

I was inspired by this post, but did it a little in my own way. We would like to bring to your attention the following variant of French bread. Firstly, I used live shivers at my own peril and risk (in fact, this is my second bread, and the first rye bread), and secondly, spices and garlic:
• Wheat flour of the highest grade -300gr
• Peeled rye flour - 100g
• Water 320 gr
• Wet pressed yeast Saf Lux - 12 g (mixed in warm water 100 g and a pinch of sugar for 15 minutes)
• Salt - 1 hour. l.
• Butter - 20gr
• Spices - nutmeg, cinnamon, granulated dried garlic - to taste
• Program 08 - French Bread

result


Bon Appetit

"Krasavcheg" is your bread, I don't always bake this, congratulations!

"Krasavcheg" is your bread, I don't always bake this, congratulations!

Thank you I myself am surprised - apparently HP is so cool that a beginner can start baking right out of the box

Fanis, congratulations! It can be seen that the bread is fluffy, but the sausage on it - there are no words!
Your experiments are successful, they add a specific taste and aroma. Let me give you advice: it is better to take 300-305 ml of liquid - this way the crumb structure will be denser (well, this is not for everybody), and besides, you have wet yeast. And what is HP so successful?

I have a Panasonic CD-207 for 7 years already. I always use wet yeast and have never been disappointed with the result. I bake wheat-rye bread by adding "5 cereals" flakes to the dough. And many thanks for the idea to bake on "Frenchman"!

You are welcome! And I will try to add 5 cereals

I want to express my gratitude for the recipe for such an amazing bread. I baked it with both dry and wet yeast. On wet yeast, it turns out to be much fluffier, fluffier and tastier. As a liquid, I added water, and whey, and kvass, and a mixture of all these liquids - it turns out to be equally tasty.
My husband is delighted with this bread. I will definitely bake one more time.