Wheat-rye-buckwheat bread "Bouquet"

In my oven Panasonic -2501. There are indications in sizes - M, L, XL. What size is 700 grams?

There is no need to express your emotions in this way Open topics on baking technology, study, write in a notebook Amount of flour and other ingredients to get bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

(M) Small, ordinary loaf - up to 400 grams of flour small loaf
(L) Large loaf - 500 grams of flour
(XL) Extra large loaf - 600 grams of flour
Details on the link

And one should distinguish between:
- the amount of flour in the batch
- weight of finished bread (baked goods size)
The ratio of the weight of the finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

I understand that I'm bored to hell. But one more question! A small loaf is M. An ordinary loaf is also an M?

I understand that I'm bored to hell. But one more question! A small loaf is M. An ordinary loaf is also an M?

The post above, focus on the weight of flour in the dough, in the topic under the link everything has already been calculated and the ratio of flour-weight of bread is given

I understand that I'm bored to hell. But one more question! A small loaf is M. An ordinary loaf is also an M?

According to this recipe, bread will weigh 700 g. Bake in Panasonic at size L. It's simple

Thank you for your specific answer: girl_haha: The table that Admin kindly provided indicates that the output of 675 grams of finished bread corresponds to an ordinary loaf, and this is somewhere between L and M (rather M), L - 750 grams of finished bread. So I scratched the "turnip" -700 grams to what size should be attributed. Now I will definitely bake. I baked your wheat-rye Frenchman, it turned out to be a wonderful, delicious bread.

Thank you! I also have a Panasonic, and I make all the recipes only for 700 g, because we eat more bread for a long time, and it even gets stale. And these 700 g fit L.

Thank you very much! Just awesome bread !!! I put it for the third time. I replace honey with sugar and add sunflower and pumpkin seeds to it. Very aromatic and delicious. Only the roof is bumpy for some reason, but this does not affect the taste of the bread.
P.S. The size for Panasonic 2502 is L.

Only the roof is bumpy for some reason, but this does not affect the taste of the bread.
P.S. The size for Panasonic 2502 is L.

It’s in vain that you think that the taste is not affected by the consistency of the dough. Try to make the dough a little softer, adjust the balance of flour and liquid, and you will see that the taste of bread will be much better than a bumpy roof.

It’s in vain that you think that the taste is not affected by the consistency of the dough. Try to make the dough a little softer, adjust the balance of flour and liquid, and you will see that the taste of bread will be much better than a bumpy roof.

On the contrary, it seemed to me that there was not enough flour there. Although I may not understand why. The airy crumb turned out to be very soft. We eat it with a hilly roof for both cheeks, it is very tasty

Then, if you think that there is not enough flour, when kneading, try to add a little wheat flour (1 tbsp. l.) so that the bun is not very flimsy. I do it myself, because depending on the humidity, the properties of flour change. It doesn't matter if you subtract 10 ml of liquid.

Boka, thank you so much for the recipe! I bake this bread all the time, it’s very tasty, aromatic and fluffy! The only thing I put in more spices is 1 tsp coriander and 1 tsp. caraway seeds, but otherwise unchanged, I don't even follow the bun, it's perfect, the roof is always even



Well, very tasty, thanks!

Great please. I am very glad that you liked my favorite bread! Good mood and joy to your loved ones!

[Boka]

I also want to share my impressions of this bread. The first time I did it - I was not happy with the result, so I did not write here: I had to top up the water, then add flour, it was worn out, as a result - a sagging roof and a lot of wasted time. Baking on modes: kneading in the Basic mode, then kneading in the Dough mode, then proofing in a warm place and the Baking mode. Although I had to be nervous and did not like the type of bread, the taste satisfied me, I decided to customize the recipe for myself. Today I changed the number of ingredients a little and used the Basic mode (completely), the bread turned out to be perfect !!! And beautiful (the roof with a dome), and baked (the crumb is evenly decorated with holes), and delicious (we love buckwheat flour). So I want to thank Boka for a recipe, I will bake such bread again
P. S. Unfortunately, I forgot to take a picture of the beauty

It turned out very tasty and aromatic bread, thanks for the recipe.

To your health !!!

Lelikovna, my bread is almost always perfect and is done on autopilot. But suddenly, for some reason, it happens that problems arise (the roof will fall, then it rises badly). I realized for a long time that this happens when I change the type of flour or yeast. For some reason, buckwheat flour is especially capricious

[Boka]

Boka, yes, buckwheat flour behaves unpredictably. But it's worth it. I'm ready to tinker with it to enjoy delicious bread.

I completely agree!

That's all I want to pour not 290, but 280 ml of water, because I really have to add a couple of tablespoons of flour. Stops Admin's recommendation from the "Manual ..." that it is better to add flour than water. What if, at 280 ml, the bun will be too tight, and then what - pour water? So I don’t dare to pour 280 ml. But still worth a try

I can't understand something according to the recipe, is there 270 water?

And this depends on the moisture content and quality of the flour itself, and what kind of dough is obtained in consistency. As a result, the dough should be soft (but not liquid), which is what the author of the recipe achieves by his actions with the ingredients during kneading.

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

HP Panasonic 2502. The bread is wonderful. Cooked according to the recipe. + 1/2 tsp coriander and 1 tsp cumin. Then he crushed the coriander into dust.
Thanks for the wonderful recipe

I would like to clarify the amount of yeast "1.3" - How much exactly? a teaspoon in a measuring cup is 1/4, 1/2, 3/4. Previously, I made this bread 2 times without looking and everything worked out. I put 1.3 yeast (I divided the tsp into 3 parts visually), but yesterday it was not clear how the bread turned out. Maybe because I used 2 packs of wheat flour. Kolobok was still trying to regulate. In general, I would like to clarify the amount of yeast Thank you

Andrey, I didn’t measure yeast in a measuring cup. It seems that a measuring spoon is attached to the HP? I have one, so I use it

[Boka]

Boka, I apologize. Meant a measuring spoon. It has divisions just 1/4, 1/2, 3/4. 1/3 no. Maybe it meant 1/4?

Andrey, I just visually define a third of the measuring spoon. If you make a mistake by 0.5-1 g, it's okay. In other recipes, I saw that they lay 1.5 tsp. in bread with buckwheat flour. But, I think this recipe contains 1.5 tsp. there will be a lot, since there is also rye flour. Once I tried to put 1 tsp at all, but the dough did not rise very much

[Boka]

Boka, everything is clear, thanks, and I do the last time I remember when I did, I added 310 ml of water and rye wallpaper. I also often tried half a glass of milk and half of water. It turns out more nutritious, interesting in taste. Truth in the case of wallpaper, the rise may not be so high, but the bread is also excellent. I will experiment with this recipe in the future, no matter how outstanding it turns out, I will drop the changes in the recipe here. Thanks again for the bread.At one time only it was cooked. Vkusnetsky, a masterpiece.

Andrey, successful masterpieces! If you find an interesting variation in the recipe, I'll be happy to read it. Thanks for your contact!

Thanks for the great recipe! It turned out to be a wonderful bread the first time, however, instead of water I made it on kefir, but I must say that the bread did not lose anything from this. Zelmer bread maker.

The bread is really good !!! tasty

I apologize to the owner of the recipe, but I slightly changed the ratio of flour varieties, took 200 wheat, 150 rye, left buckwheat according to the recipe - 50. In my opinion, it turned out very tasty! And I do it on low-fat kefir, I take 300ml. Now I have completely switched over to this bread, until we are full, I will bake it. Thanks again to the author!

Esther, thanks for the kefir tip. I will definitely try to make according to your recipe

You know, for a long time I have been making all breads on kefir - once I accidentally tried it, I liked it, so it has gone on since then. I hope you enjoy it too!

I read the thread, I really should try it on kefir, since such positive reviews!

It turned out very tasty bread, but the roof is somehow not very even, apparently use less water next time, 260 ml. The yeast was fresh, just opened

And for me, for some reason, it does not rise very much. : pardon: I've tried it 2 times. I can't understand what is the reason.

I baked bread according to your recipe! I liked it very much! The spice mixture was different. But the crumb itself just amazed. Thank you so much! And the roof of the bread did not fail.

I baked bread yesterday. I liked it very much both to me and the family. This is my first bread with malt.

Absolutely incredible bread! I just eat it, without anything, it is very tasty
It turned out right away) And with dry yeast, and with "dough" (I breed compressed yeast with water, honey and wheat flour, then I put everything else in a bucket and on top of my "dough")

I liked the bread very much, I bake it for the second time in a row.
For the first time, she blinded a bun for the night and put the Main prog with a delay until the morning, reduced the yeast to 0.7 tsp.
The second, without delay, rested against the lid.
Delicious is impossible, everyone liked it! Compliment to the author!

Please tell me how to measure 1.3 tsp. salt. For example, 1, 1/3 - this is clear and easy to measure, and 3 tenths, and even in tsp? I put 1 tsp. with a slide, and now I sit and fear that it will not rise

[eleele]

eleele, if it is easy for you to measure 1/3, then you will cope with the task of measuring 1.3 teaspoons. First you measure out 1 tsp, then 1/3 tsp, so in total you will get about 1.3333333 ... a teaspoon. Here mathematical precision is not important, so we can easily take this for 1.3.

Thank you very much for the answer, now I understand. It just turns out that I put little yeast and it can be seen, therefore it rises poorly

Personally, I liked it, although I barely felt the taste and smell of buckwheat, I will do it contrary to the opinion of the children (they love white)! Thanks for the recipe!

I'm already trying Bouquet! I haven't done it with buckwheat flour for a long time, it's very tasty! I took the yeast wet, the mode is fast, but Panasik did it perfectly! I poured a lot of water, but I like this bread - airy crumb. Ground coriander and added flaxseed.

[Boka]

Boka, thank you very much for the recipe, I use it all the time. Everyone who tried it really likes it! Fragrant bread! Please tell me, every time I bake, it turns out this is such a loose roof, it does not fall, but just grainy, but I would like a hat like you have in the photo. I do it according to the recipe (+2 tbsp. L. Bran) and the bun is always obtained, so I put it calmly at night. But the roof is always like this. What can be wrong? I would be very grateful for the hint, I have only been the owner of a bread machine for a month.

[Olga]

Olga, is it just such a roof from the stove or shrinks when it cools? If right away, try adding 5 - 10 grams of liquid when mixing. Moreover, you add bran, and they drink a lot.
And if it happens during cooling, then reduce the liquid on the contrary.

[SvetaI]

SvetaI, the bread rises well in the oven and already during baking it sits down in the last 10-20 minutes of baking, and the roof sags like that. I'll try your advice, thanks!

[SvetaI]

Olga, is it such a roof right out of the stove or shrinks when it cools? If right away, try adding 5 - 10 grams of liquid when mixing.

SvetaI, in general, you need to listen to the author, but I would like to object to you regarding the liquid. If you look at the amount of ingredients and the composition of the bread, then there is as much as 1.3 tsp for 400 grams of flour. dry yeast. And from the photo you can see holes on the roof of the bread, that is, the bread is overridden, there is too much yeast. But there is also malt in the composition, which further spurs their work.

With water, everything may be all right here ... Tatiana Admin very good advice on such issues ...

Olga Iovova, Olya, sorry if I'm confusing you at all

Boka, I apologize for getting in, do not get angry - I just want to help

But the roof is always like this. What can be wrong? I would be very grateful for the hint, I have only been the owner of a bread machine for a month.

There may be several answers. We carefully read the topic The bread rises, but falls inward. Causes.

It is advisable to see the cut of the bread, the crumb itself - it can also tell a lot.
The flour-liquid balance is often imbalanced, especially when bran is added.
Plus, hot weather can affect the dough, especially when baking in a x / oven - the dough can stand.

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" and especially the MASTER CLASSES for Dough Kneading (BOLS)

[Olga Iovova]

Olga Iovova, if the bread really falls off at the end of baking, then most likely it is right Svetlenki, the bread stops standing, but the water has nothing to do with it. What is your bread maker?