Panasonic CD-257 Wheat-rye bread "French"

Thank you very much, Shurupayka, for such kind words! I will definitely try both wet yeast and whey. Everyone did not get around to changing something slightly. You inspired me!

Boka, I join in thanks, a great recipe. I baked with rye flour for the first time, everything seemed to work out!

Congratulations sincerely! This recipe is really unmistakable and very simple.

Thanks a LOT !!!!!! Today I baked my first bread !!!!! According to your prescription. Have not eaten yet ... lies, cools ... but it looks like it turned out! For breakfast, we'll eat it, we'll find out the taste ... I added kvass wort instead of malt. On the forum I read that a large spoonful of fermented malt is about 40 g of kvass wort .... HAPPY LIKE AN ELEPHANT that it turned out to be a smooth loaf. Thank you thank you thank you!

Please, please, please! CONGRATULATIONS!!!

Boka, happy birthday! Good luck, happiness, health, inspiration! We are waiting for new bread from you!

Teie, thank you very much! I am very pleased with your congratulations

Thank you so much! I didn't have time to photograph a very good, successful recipe - we are already eating it, but I already know for sure: I WILL DO MORE AND MORE

To your health! Happy holidays, everyone to come

Has baked already several times. The result is perfect. The recipe is written concisely and easily, no questions arise. Thanks for the great recipe.

To your health! Thank you for your review - this is the best gift for me

Thank you very much for the recipe !!!
Became a bread addict)))
I bake this bread now for everyone I know, everyone is just delighted)))

Thank you!
Cool bread.

Good day to all! I baked my second bread yesterday in my oven (I don’t have a Panasonic) ... I liked it sooooo much, and the color is good, and the crust is crispy, everything is fine, only the hat let down ... fell ... of course I’m to blame , you look at the book you see .... ... instead of 305 grams of water, I poured 350 ... but at least I came to my senses in time, managed to add another 60 grams of flour and in the end it turned out 460g (350 millet, 110 rye). Tell me, dear, because of the busting of water, the cap fell? and how can I show you my bread?

Hello! The top collapses from excess water and ... yeast. Although it seems that if you put more yeast, then you will get a more luxuriant bread ... Try to read the recipes more closely and everything will work out. Good luck !: kolobok:
And this bread is very good !!! Thanks to the author !!!

I read the whole topic and still !!!!!
It seems there are discrepancies on the topic ...

Which one accurate (final) recipe for a BIG loaf when baking on Basic 01 ???
Oven Panasonic 2500.

This is a recipe for the "French" mode, so there is no sugar, quite a lot of water. If you want to bake on "Basic", then you need to change the recipe:
- add sugar - 1 tbsp. l.
- instead of butter - 1 tbsp. l. vegetable
- water - 270 ml
yeast (dry) - 1.3 tsp
- all other ingredients are unchanged.
If you need to bake a loaf weighing 1 kg, then you need to increase the weight (volume - for liquid) of all ingredients by 1.4 times, since the original recipe given in the topic is designed for 750 g of the finished product.
Good luck!

Sorry! I saw a typo - you need 2 tbsp. l. vegetable oil!

This is a recipe for the "French" mode, so there is no sugar, quite a lot of water. If you want to bake on "Basic", then you need to change the recipe:
- add sugar - 1 tbsp. l.
- instead of butter - 1 tbsp. l. vegetable
- water - 270 ml
yeast (dry) - 1.3 tsp
- all other ingredients are unchanged.
If you need to bake a loaf weighing 1 kg, then you need to increase the weight (volume - for liquid) of all ingredients by 1.4 times, because.the original recipe given in the topic is designed for 750 g of the finished product.
Good luck!

Completely confused !!!!

Because of a cluck like this:

Thank you!
Cool bread.

Couldn't find useful information !!!!
Almost 9 pages of shusi-pushi !!!

What's with such annoyance? Nothing strange about people expressing gratitude for an EXCELLENT recipe. On the first page of this topic, a recipe that you bake without fear, everything works out ... Moreover, the author wrote you an updated one ... Good luck!

I wanted to add: I add a tablespoon of rye sourdough, in my opinion it turns out better,
in any case, it rises 5 centimeters more))), in my opinion, the taste has improved.
I tried to increase the proportions myself, but I got a brick.
Maybe the hostess of the topic will lay out a recipe for a tested large loaf)))
In French mode.
You are welcome !

Good day to all! For almost a month now, I've been baking this bread almost every day ... but I wanted to ask you, dear bakers, tell me please, should the bun at the end stick to your hands, or should it still be elastic and not sticky, like with white bread ?

I wanted to add: I add a tablespoon of rye sourdough, in my opinion it turns out better,
in any case, it rises 5 centimeters more))), in my opinion, the taste has improved.
I tried to increase the proportions myself, but I got a brick.
Maybe the hostess of the topic will lay out a recipe for a tested large loaf)))
In French mode.
You are welcome !

Thank you for your attention to my "Frenchman".
I have never tried adding rye sourdough. I will definitely use your idea!
A little higher, I gave the recalculation for a large loaf, but I do not claim that it is proven, since I do not bake 1 kg helb. Yours faithfully

Good day to all! For almost a month now, I've been baking this bread almost every day ... but I wanted to ask you, dear bakers, tell me please, should the bun at the end stick to your hands, or should it still be elastic and not sticky, like with white bread ?

Of course, it will stick, because it contains 100 g of rye flour and quite a lot of liquid. In addition, in the French mode, the dough ripens for a long time. If you make the bun "non-sticky", you will probably get a hard brick

Completely confused !!!!

Because of a cluck like this: Unable to find useful information !!!!
Almost 9 pages of shusi-pushi !!!

Do not get angry. I answered you in the same way as the question about baking in the "Basic" mode sounded. But then you get bread with a different taste.
And in the original recipe, the "French" mode is fundamentally important, which assumes exactly the recipe given at the beginning.
Let's do a full recalculation for the Basic mode (bread weight 750 g):
- wheat flour - 300 g
- rye flour - 100 g
- sugar - 1 tbsp. l.
- vegetable oil - 1 tbsp. l.
- water - 270 ml
- yeast (dry) - 1.3 tsp.
- salt - 1 tsp.
- fermented malt (red) - 1-1.5 tbsp. l. (the more malt, the darker the bread)
- ground coriander - 0.5 tsp.
If you need to bake a loaf weighing 1 kg, then you need to increase the weight (volume for liquid) of all ingredients by 1.4 times, since the given recipe is designed for 750 g of the finished product. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143054.0
We count on 1 kg of bread weight (Basic mode!):
- wheat flour - 420 g
- rye flour - 140 g
- sugar - 1.4 tbsp. l.
- vegetable oil - 1.4 tbsp. l.
- water - 378 ml (380 ml can be used)
- dry yeast - 1.82 g (1.8 g can be used)
- salt - 1.4 tsp.
- fermented malt - 1.5 - 2 tbsp. l.
- ground coriander - 1 tsp
That's all!

help, please, read the topic ... but that I can’t miss your recipe for my hp (I’m a beginner), I have a Panasonic CD-2500, in it I can immediately select the French mode and the oven !? I read other topics like I need to choose 2 modes, but I have a baby and I don't have time to control the bun, but tasty hottz bread)) I note that there is no scapula in my hp for rye dough and the mode ((saved (

Good day !
The rye spatula is not needed.
I only help with a silicone spatula during kneading so that the corners do not remain
mixture, and so there is nothing more to control.

help, please, read the topic ... but that I can’t miss your recipe for my hp (I’m a beginner), I have a Panasonic CD-2500, in it I can immediately select the French mode and the oven !? I read other topics like I need to choose 2 modes, but I have a baby and I don't have time to control the bun, but delicious hottz bread)) I note that there is no scapula in my hp for rye dough and mode ((saved (

Just keep in mind that in Panasonic, French bread is baked for 6 hours. I put it on the timer at night. Good luck!

what is it ... for so long I only bake this bread, I take this recipe as a basis even with sourdough ... but I still can't lift the lid of the bread ... please tell me what's the matter ...

and yet, I have a Frenchman. the program runs 3-40 in time, maybe it's not enough ... cotton bork

and yet, I have a Frenchman. the program runs 3-40 in time, maybe it's not enough ... cotton bork

In my Moulinex, the French program also lasts 3.40, the bread is perfect (including the roof) ... Could it be yeast? I somehow had negligence to buy Voronezh ...: crazy: Now I use either Fermipan, or SAF plus.

That's the whole question and consists ... that 6 hours is just right? Shouldn't you choose another program? I choose a Frenchman for 6 hours and get your wonderful bread? I understood correctly))

Right. Hell and on the main (x \ n Panasonic, time 4. 00 hours). It turned out good too. I haven't tried it in Moulinex (main program 3.40). The difference in the work of these x \ n: in Mula, the kneading begins immediately, and in Panasonic, the temperature is equalized for 30 minutes, then only the kneading. Maybe during these half an hour something happens to the yeast ... I don't know. But Boka still made the main recipe for French bread ... I like it better.
Try it and find the best option for yourself. Good luck!

The main one in Moulinex is 3 hours. I haven't baked in it for a long time. I forgot.

Friends, I chose the French mode only due to the fact that it turns out a wonderful fried crust and at the same time - a soft (airy) crumb. This is the specificity of the regime. But if there is no time for 6 o'clock, and you do not want to put on the automatic machine at night, then it is quite possible to get by with the main mode. Also, the bread is excellent, but the crust is slightly different - harder, and the crumb is denser. In general, we are guided by our time allotted for HP. In addition, this recipe works well in automatic mode (even with a delay of 10 hours). I can't say anything about other HP models, because I have Panasonic, which has bells and whistles in the form of temperature equalization. I think that during this time nothing special happens to the yeast, because they lie on the bottom under flour, and water does not flow to them. Excellent bread to all!

In my Moulinex, the French program also lasts 3.40, the bread is perfect (including the roof) ... Could it be yeast? I somehow had negligence to buy Voronezh ...: crazy: Now I use either Fermipan, or SAF plus.

Yes, you are absolutly right. The French regime only loves good yeast (probably all other regimes too). I use "SAF-Moment Bakery" (official distributor - Kiev). This clarification - "bakery" is fundamentally important, since SAF-Moment are "fast-acting" - which is categorically not suitable!

thank you so much! I understood everything, went to the oven!

Dear Boka!
Thanks a lot for your recipe! I have a question. Help with advice! I have baked this bread 4 times already, and the dome is falling over and over again. All ingredient is strictly according to the recipe. After the first failure, she already reduced the amount of water by 5 ml three times. Today: water - 285 ml., Oil sl. - 30 g. flour - 300 + 100 = 400gr., salt - 1 tsp. l., yeast saf-moment (baking dry fast-acting) -1 tsp. H. P. Binaton -1168, "French" mode -3 hours 40 minutes. What else can be done (changed) so that the very tasty bread does not fall on the dome. I would like the view to match.

I apologize. I missed the list of ingredients malt -1st. l.

Pawllena, there are several reasons why a dome of bread falls:
1. A lot of liquid
2.Lots of yeast
3. Stale yeast
4. The quality of the flour is poor (raw, wholemeal, wrong grade, etc.).
I don't know exactly what your problem is, but let's think together:
1. My recipe was given for HP "Panasonic", which does an excellent job with a thin dough in the "French" mode. I think that you need to find an individual approach for your HP and slightly reduce the amount of fluid. If 280-285 ml for your HP is also a lot, then try 270-275 ml - this is already very accurate, since I also bake this bread with this amount of liquid but on the "Basic" mode (when there is no time for 6 hours wait).
2. I propose to track the batch - that is, the quality of the kolobok. In our case, the bun will be soft, slightly sticking to the hands, but easy and free to roll in the bucket. In general, exactly what it should be for wheat-rye bread.
3. Yeast. What is their shelf life? After opening the package, do you store them in an airtight container in the refrigerator? This is also important, since SAF-Moment yeast, after opening, quickly loses its properties if it is kept at room temperature, high humidity and air access.
4. Flour. I actually use premium wheat flour. But now almost all packages write that the quality is the highest, and this does not always correspond to reality. Try to find a manufacturer for yourself whose flour will not behave badly (do not keep its shape, blur, stick together excessively, etc.). I used Macfoy for a long time, until, two years ago, I ruined several different yeast products. Now it has changed its priority in favor of Novopokrovskaya or Khutorka (these are Ukrainian producers).
5. When buying flour, carefully read the packaging where it is packed. If the packaging is not from the manufacturer (that is, not native), then, most likely, the intermediary will mix something. I speak with confidence, because I have come across this more than once. Out of interest, I gave the flour packaged by a non-manufacturer for examination (fortunately, there are friends and they made it for free), and it turned out that it contained impurities of talc (!), Second-grade flour, and some other additives to improve color and flowability.
Well, and one last thing: as Admin constantly says, there is not a single perfect recipe, and the quality of a product depends on many variable conditions (even the season!). Therefore, you always have to adjust a little, experiment.
I wish you good bread!

Boka, thanks for the detailed answer. I'll try to change the flour. I use the Predportovaya v / s (we consider it good), but Macfa is also on sale. But there is nothing to exchange for rye (Loaf). My gingerbread man turns out to be almost not sticky, and the crumb is good. I would not like to lose taste in the process of experiments.

I just baked this WONDERFUL BREAD !!! Very nice and delicious !!!

Congratulations!!!

added more mustard for taste and smell

thanks, now we prepare it in a day lightly-airy! vkusssssssnnooo !!!)))

[2]

We count on 1 kg of bread weight (Basic mode!):
- wheat flour - 420 g
- rye flour - 140 g
- sugar - 1.4 tbsp. l.
- vegetable oil - 1.4 tbsp. l.
- water - 378 ml (380 ml can be used)
- dry yeast - 1.82 g (1.8 g can be used)
- salt - 1.4 tsp.
- fermented malt - 1.5 - 2 tbsp. l.
- ground coriander - 1 tsp
That's all!

Here I made according to this recipe, Basic mode 4 hours, Panas 2500, weight 875 gr.
Only instead of water - kefir 0.5% and instead of coriander (there was no) - cocoa.
It was difficult to measure 1.82 (1.8 g can be used) hundredths of a gram of yeast, water - 378 ml and 1,4 teaspoon

Did it work right or not ??
This is how it should be ???

SUMPTUOUSLY! And they cut it, probably not cooled down yet? Congratulations from the bottom of my heart

added more mustard for taste and smell

Thank you so much for the mustard idea

I really like the bread baked in the French mode! Baking from a recipe book with 50 grams of rye - great! Then I tried 50 grams of rye and 50 grams of oatmeal - excellent. And now I baked according to your recipe with 100 g of rye - also excellent and tasty bread! Thank you so much
[

Very nice bread! Thank you for your kind feedback.