Panasonic SD-2501. Wheat-rye bread.

here is your miracle

[Andrei]

Andrei, You have correctly copied the photo code into the response text, find the "insert image" icon, it will display brackets, between them you need to place the photo code. try it

[Andrei]

Andrei, You have correctly copied the photo code into the response text, find the "insert image" icon, it will display brackets, between them you need to place the photo code. try it

And if the photo is uploaded to the forum gallery, then you just need to take the link (code) under the photo and insert it into the post - you don't need to do anything else!

Girls, SAPASIBOCHKI for explanations, once again with the holidays, half of the loaf almost ate while the wife was at work

Andrew in the recipe for Rye bread for Panasonic 2501 error in the amount of water. I don't remember exactly how much it should be, but I found this info on this forum.

I understood this Vitaly, yesterday when I was making bread, Malekha reduced the amount of water, thanks

Thank you, delicious bread.
Tell me, pliz, if you add three tablespoons of rye bran and 50 grams of seeds to this recipe, do you need to increase the amount of milk?

Thank you, delicious bread.
Tell me, pliz, if you add three tablespoons of rye bran and 50 grams of seeds to this recipe, do you need to increase the amount of milk?

Look at the consistency of the dough, it should be soft, but not runny. Bran needs extra liquid. The sunflower seeds can pick up liquid from the dough.
Read here Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Thank you, delicious bread.
Tell me, pliz, if you add three tablespoons of rye bran and 50 grams of seeds to this recipe, do you need to increase the amount of milk?

I had a bad experience with seeds, the bread was not baked, it was raw inside.
I still had an old kefirchik, and so I adapted it to this bread. I pour 470 ml of milk here. I had exactly 200 ml of kefir, plus I took 290 ml of milk (there is less liquid in kefir than in milk, I thought). The bottom line is that the bread is softer than milk.

Yesterday I tried to bake my very first bread. I decided this one, because it is a little faster than wheat.
That didn’t work very well. The top fell, apparently, there was a lot of yeast and the dough rose a lot and touched the lid ... The yeast was so active, and I didn’t look at it while raising the dough. But otherwise delicious, fried so. And I also didn’t think about the spatula and cut it with a knife, I’ll probably just use it now.

And not just yeast! And flour and liquid too, and proofing too
We start all over again, make the correct bread dough "The bread did not work out again, I did everything strictly according to the recipe. What could be wrong?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

yes, most likely there is a lot of yeast. mine only rises to the edge of the bucket maximum.
but with kefir I was mistaken, there is as much liquid in it as in milk ...

[one volume]

yes, most likely there is a lot of yeast. mine only rises to the edge of the bucket maximum.
but with kefir I was mistaken, there is as much liquid in it as in milk ...

You need to look at the photo to determine the reason.

Yes, milk and kefir take one volume, only their density is different, which can also affect the consistency of the dough

I watched the kolobok so that there was only enough ... I had to watch the rise of the dough.

Hello! Tell me all these recipes for the Panasonic SD-2501 stove. Wheat-rye bread., And for the Panasonic SD-2502 oven. Wheat-rye bread.do the recipes fit? who baked, share your experience, you get simple recipes that Kolobok indicated earlier.

Yes, bread recipes are suitable for all models of Panasonic x / ovens, feel free to take any recipe and bake.
And read the topic for beginners "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

And please, you do not need to mix up a bunch of opinions about all the recipes at once, for this, author's recipes have been created.

About x / Panasonic stove we share our experience here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=370.0

Good day! I have a model 2502-question, according to this recipe, do you still need to pour the YEAST to the bottom or put it in the Dispenser?
I just want to try this recipe in the evening

I put it on the bottom and everything works out.

Tell me, can you replace milk with sour milk in this recipe?

And another question: and if you pour spices - do you need to increase the amount of liquid or does it not affect?

I replaced part of the milk with kefir, see my answers 58 and 61 in this thread. the crumb turned out more tender. You will not add a lot of spices, so they will not have much effect. in any case, you have to look at the bun.

And another question: and if you pour spices - you need to increase the amount of liquid or does it not affect?

Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0

There was still a question about the roof - why did it come out so clumsy?

The answer is here: Gingerbread man made of wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

... But the recipe doesn't say anything about oil - I added a tablespoon of vegetable ...

oil is superfluous here.

I baked it exactly according to the recipe, the bread turned out to be just super! Thanks for the recipe!

Bread maker Panasonic Sd-2511, trying this recipe, mode 9. Thank you.

Thanks, great recipe

Hello. I join the request

Hello! I have one in this HB model, this program is not 7, but 17? okay, I thought of the instruction to open ... number 7 is French ...

Panasonic's rye bread program is one of the most unsuccessful, there is little programmed for the rise in time, and rye bread is baked for more than an hour, and in the program there are 50 minutes in total. In short, you need a rye oven in manual mode. You need a blade with cuts, a simple blade puts a lot of stress on the motor. The dough is heavy. Kneading on the "dough" mode (20 min.). Wake up 2 hours (not less). The flour is heavy on the rise. And baking (program 11) - 1 hour 15 minutes. The timer sets 1h, 30min. - but that's a lot. Disconnect after 1h 15min. It turns out well.

Added Wednesday 21 Sep 2016 7:56 PM

Hello! I have one in this HB model, this program is not 7, but 17? okay, I thought of the instruction to open ... number 7 is French ...

17 - This is a mode for preparing dough. And baking bread - program 7

Added Wednesday 21 Sep 2016 08:13 PM

I do similar recipes in 2500 Panasonic as follows:

1. On the program, make dumplings. Perhaps, when kneading, you will first have to help with a silicone spatula.
2. Timed for about 1.5 hours - waiting for the dough to rise.
3. On the baking mode, set 50 minutes - 1 hour (here you need to choose the time) - and bake.

Good luck with your bread

I do it a little differently:
Panasonic's rye bread program is one of the most unsuccessful, there is little programmed for the rise in time, and rye bread is baked for more than an hour, and in the program there are 50 minutes in total. In short, you need a rye oven in manual mode. You need a blade with cuts, a simple blade puts a lot of stress on the motor. The dough is heavy. Kneading on the "dough" mode (20 min.). Wake up 2 hours (not less). The flour is heavy on the rise. And baking (program 11) - 1 hour 15 minutes. The timer sets 1h, 30min. - but that's a lot. Disconnect after 1h 15min. It turns out well.

Several times I baked bread according to the recipe from the topic header in the Panasonic SD-255. The exit is an excellent, very tasty loaf. But I am very worried about the kneading process. The motor of the bread machine works with great overload, sometimes stopping with a hum for a second or two, unable to crank the paddle. Then the kolobok starts to chatter about the bucket again. Answer me, experienced, is it all this way or just me? If someone was doing exactly the same, then tell me if you managed to solve this issue and how?
Thanks in advance!

Ext. evening!!! I read the composition. Didn't find any oil.This is how it should be. Or forgot to write?

I also tried to bake it today. It seems that it turned out. True, he may have made a mistake - he poured cold milk from the refrigerator. Not heated, and not brought to room temperature. Let's try it in an hour and a half. I'll unsubscribe later about the taste impressions!

Let's try it in an hour and a half. I'll unsubscribe later about the taste impressions!

Let's say - not bad. Quite. The taste is not entirely mine, but I will cook occasionally.

Strictly according to the recipe, the only thing, in the process of weighing, the scales turned off, it was too lazy to pour, so I added flour to the eye. I liked the taste very much, not sour at all. I did not expect that bread with the addition of rye flour will turn out the first time)

Thanks a lot for the recipe!
P.S. A colleague at work recommends not just covering it with a towel, but wrapping it in a towel and putting it in a plastic bag for an hour after baking. Does anyone do that?

Please answer my questions: 1 - premium flour or 1 grade? 2 - For 2502 model also put yeast in a bucket on the bottom or in a yeast dispenser?

Today baked according to this recipe in model 2502. Measurements on electronic scales. I'll try to upload a photo now. The top turned out to be all, to put it mildly, uneven. Connoisseurs, maybe there is not enough sunflower oil?
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[Tomik]

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Here is your bread




Tomik, NataliaDid you track the bun? I did not bake this bread, but you can bake it with butter and compare the result.

Today baked according to this recipe in model 2502. Measurements on electronic scales. I'll try to upload a photo now. The top turned out to be all, to put it mildly, uneven. Connoisseurs, maybe there is not enough sunflower oil?

I have 2502, the bread always turns out if you take the highest grade wheat flour (I take Stary Oskolskaya myself, but the difference is illusory compared to others), then it is more luxuriant if you take general-purpose flour (the bread in the photo is different), then more dense and gray. I like the second option better. I slightly modified the recipe and do it more often with kefir with the same volume. I don’t put oil. I put the yeast in the dispenser. I don't follow the kolobok, because I sleep)
Photo of kefir, my roof is also often crooked)

The bread in the photo is made from premium flour Extra "Bakery No. 3". I also never follow the kolobok, because in this model of HP it takes 30 minutes at first to "equalize the temperature" - so it is a pity to break the required temperature! According to other recipes, my roof is usually normal (I repeat - I don't follow, I don't open HP).
Another question for you - you have 1 grade flour in a blue package in your photo. I have the same. I read everywhere about her that bread should be fluffy from her. But for some reason I have the opposite !!! For example, according to the recipe for a milk loaf (I have been using it constantly for more than one year) bread is made from premium flour Extra pretty. But here I made another experiment the other day - according to the same recipe, but from flour 1c (in your photo it is) - the loaf turned out to be some kind of cool, not porous, like rubber almost ... Why so, won't you tell me?

Another question for you - you have 1 grade flour in a blue package in your photo. I have the same. I read everywhere about her that bread should be fluffy from her. But for some reason I have the opposite !!! For example, according to the recipe for a milk loaf (I have been using it constantly for more than one year) bread is made from premium flour Extra pretty. But here I made another experiment the other day - according to the same recipe, but from flour 1c (in your photo it is) - the loaf turned out to be some kind of cool, not porous, like rubber almost ... Why so, won't you tell me?

I don't know, mine is also denser and grayer, I like this one more, especially in combination with rye flour
why it turns out this way, I won't say, you need to ask the guru)
I don't worry too much, I often interfere with them in different proportions, when something is missing or the tails need to be finished)