Panasonic SD-2501. Rye bread on the main program "01"

Category: Yeast bread
Panasonic SD-2501. Rye bread on main program 01

Ingredients

dry yeast 2 tsp
Rye flour 150 gr.
wheat flour 250 gr.
salt 1 tbsp. l.
sugar 1 tbsp. l.
baking powder 1 tsp
kvass wort concentrate 1 tbsp. l.
water 260 ml.
sunflower oil 1.5 tbsp. l.

Cooking method

  • yeast first
  • mix flour
  • salt, sugar, baking powder
  • dissolve a spoonful of kvass wort concentrate in water
  • add oil
  • ATTENTION!!!! We bake on the first program (main wheat). The amount of ingredients is based on the light weight of the loaf.

The dish is designed for

M (light weight)

Time for preparing:

4 hours

Cooking program:

01, medium crust

National cuisine

Russian

Note

Panasonic SD-2501. Rye bread on main program 01
Panasonic SD-2501. Rye bread on main program 01
Panasonic SD-2501. Rye bread on main program 01
First we baked rye bread 07. DON'T LIKE it! Then they began to experiment. In the first program, I liked that you can adjust the weight of the baked goods. Based on this recipe (the first program), they began to select the optimal ratio. As a result, we came up with this recipe. If anyone has other ovens or does not have the rye bread program, then you can try to bake according to my recipe.
Characteristics of the "main 01" program: temperature equalization - 30-60 minutes; kneading - 15-30 minutes; rise - 1 hour 50 minutes-2 hours 20 minutes; baking - 50-55 minutes. Total - 4 hours-4 hours 5 minutes.
The difference with the rye bread program: kneading - 10 minutes (not kneaded in the corners of the mold); rise - 1 hour 35 minutes (less than in "01" therefore too tight).
The bread turns out the way we wanted! Stirred completely. More airy, tasty. The taste of custard bread.

Creamy
Yeast + baking powder?
Galina-N
Yeast and baking powder.
tried without baking powder - it turns out a brick.
by the way, this recipe will work with a 2500 bread maker that does not have a rye bread setting
Alex M
I tried to bake today. The bread was baked normally, but for some reason the top (cap) failed and the crust did not form. What's the catch? All ingredients are poured according to the recipe.
Alex M
Thanks for the science, but all the same, there is something not agreed in the recipe or an error, to take at least the amount of salt is clearly too much.
Galina-N
Initially, I wanted to make rye bread really rye - so they put 200g + 200g. But in the end (to have a hat) the recipe had to be corrected. The ratio of rye to wheat flour has changed: 150 grams of rye flour and 250 grams of wheat flour. Salt is a matter of taste. Someone likes saltier, whereas according to the recipe, you can add only 2 teaspoons. I wish you all good bread !!!
Galina-N
another note. successful bread depends on the ingredients. for example, "saf-moment" yeast and others were used. With "saf-moment" the bread is better. now we only apply them!
Galina-N
Attention! a few corrections from the author! You can put less salt from 2 tsp. up to 3 tsp. It depends on who treats salty. (3 tsp. = 1 tbsp. L.) Kvass wort concentrate is optimal 1.5 tbsp. l.
Tasha87
Quote: Alex M

I tried to bake today. The bread was baked normally, but for some reason the top (cap) failed and the crust did not form. What's the catch? All ingredients are poured according to the recipe.
Not very high quality rye flour ... I had that ...
Alex M
I also sin on flour, I will change how the pack ends. In the meantime, I will bake from what I have, do not throw it away ...
Tasha87
Quote: Alex M

I also sin on flour, I will change how the pack ends. In the meantime, I will bake from what I have, do not throw it away ...
Try to make rye pancakes. I usually use flour, which is not suitable for bread, for pancakes and pancakes.
Alex M
Have you tried dry rye fermented malt? : oIf you add it instead of liquid wort (2-3 tbsp.spoons), then the liquid should be added accordingly, according to the bread balance?
Tasza
Galina-N, thanks a lot for the recipe! The bread is delicious
Prepared strictly according to the recipe + 100g of seeds in HP Panasonic 2502 Basic program + raisins, everything rose and baked remarkably, the crust is even.
If at least a piece remains until tomorrow, then I will also add a photo as proof)))
I will be happy to bake Khlebushk according to this recipe and then next time I will try to add onions instead of seeds and I will reduce salt by a quarter, because too much salt for me
Sweetheart
thanks for the bread! I bake all the time, very tasty!
echeva
in this model, for the RYE mode, the SPECIAL BLADE is SUPPLIED. Knead on the BASIC with it or with a regular spatula?
webwalker

Quote: echeva

in this model, for the RYE mode, the SPECIAL BLADE is SUPPLIED. Knead on the BASIC with it or with a regular spatula?
I always put it for wheat) for rye I have not even taken it out of the box yet

great recipe! everything rose and baked perfectly. Only I calculated the proportions as for XL. If anyone is interested ->

1. 2.5 tsp Saf - Moment
2. Rye flour - 210 gr.
3. Wheat flour - 390 gr.
4. Salt - 0.5 tbsp. l.
5. Sugar - 1 tbsp. l.
6. Baking powder 1.5 tsp.
7. Kvass wort concentrate - 1.5 tbsp. l.
8. Water - 370 ml.
9. Sunflower oil 2 tbsp. l.

The bread turned out to be excellent
kalgri
Thanks for the recipe. The bread is beautiful to look at. but the taste is too salty. It seems to me that the recipe needs to specify salt 1 tsp.
In my opinion, you can take a smaller baking powder - then the bread will turn out denser.

That's what I did

Panasonic SD-2501. Rye bread on main program 01Panasonic SD-2501. Rye bread on main program 01
Alex M
I now also put 1 tsp. salt, and fermented dry malt (2-3 tbsp. l.) instead of kvass wort, turns out no worse than with wort.
echeva
Quote: Alex M

I now also put 1 tsp. salt, and fermented dry malt (2-3 tbsp. l.) instead of kvass wort, turns out no worse than with wort.
with malt - much richer and darker
ludok01
How I want to bake this bread, but there is no kvass wort concentrate. And where to get it is not known
Admin
Quote: ludok01

How I want to bake this bread, but there is no kvass wort concentrate. And where to get it is not known

Kvass wort concentrate is sold in grocery markets, grocery and cereals departments.
Instead of kvass wort, you can use fermented rye malt (sold in the internet) in the same proportion, or replace part of the water with dark beer, which also contains rye, barley malt and hops (read the packaging on the bottle)
echeva
Quote: ludok01

How I want to bake this bread, but there is no kvass wort concentrate. And where to get it is not known
I have both leavened wort and malt. so with malt I like bread MUCH more, very rich taste and color. Look for malt too
Theme
Good time of the day!
I am new to baking. I figured out with white bread. Found my recipe. Now in search of rye. Since it is preferable for us wheat-rye tasted your recipe. I did everything according to the instructions. But the bread is too salty for my taste. And I also have a question - is baking powder needed and for what? My bread turned out to be too crumbly. The crumb is not elastic. Could it be from baking powder?
Please, don't send me to the basics of the forum. I learned all the topics for beginners in training with white bread.
Panasonic SD-2501. Rye bread on main program 01
Panasonic SD-2501. Rye bread on main program 01
mak200
if not
- kvass wort
- fermented dry malt
- beer
then do not take this recipe?
sanchovy
today I tried to bake rye-wheat on kvass wort, the recipe is very similar, but slightly different (so I don't open a new branch)
Structure:
2 tsp dry yeast
225 gr. wheat flour
325 gr. rye flour
1.5 tsp. salt
2 tbsp. l. vegetable oil
4 tbsp. l. liquid kvass wort
1 tbsp. l. liquid honey
1 tsp coriander
1 tsp cumin
330 ml. water + 70 ml. boiling water
Pour 70 ml of kvass wort. boiling water, add coriander and caraway seeds to the mixture.
Next, put the ingredients in the bread maker according to the instructions.
I also sprinkled oatmeal on top
It is recommended to bake on the "rye bread" program, but I don't have one, so I baked it on "French bread".
In the process of kneading, the dough seemed to be thin and I gradually added 70 grams of wheat flour more, and maybe more)))
sanchovy
rose perfectly, but at the end the lid fell off slightly. in height I got out of the mold, which is an excellent result for my first rye bread!)))
sanchovy
Panasonic SD-2501. Rye bread on main program 01
Admin
Quote: sanchous

rose perfectly, but at the end the lid fell off slightly. in height I got out of the mold, which is an excellent result for my first rye bread!)))

You began to bake RYE-WHEAT bread with a higher content of rye flour than wheat + malt! Such bread requires a short kneading time and one proofing, and then baking.
The mode of baking wheat bread with two proofing and long kneading is not suitable for it. Hence, the roof may have fallen, the dough stood on the racks

Yes, the bread is very good for the first time!
sanchovy
Thank you for the good advice, well, then, in pursuit of you, so to speak, a question: I was just thinking about the fact that I do not have a special program for rye bread, but I can put my own program in the memory of the stove ... but don't tell me the time Are the intervals approximate (kneading-proofing-baking) for rye bread?
Admin
I do not bake bread in a x / oven, and the bread itself dictates to me the ripening time at each stage of cooking

Go to the rye bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0 , you can read it there
Marso
How much water should the malt be diluted?
sanchovy
Admin
Quote: Marso

How much water should the malt be diluted?

1-2 tbsp. l. pour 100-120 ml of pure malt. boiling water, cover, and bring to cool, steam the malt. Then put it in the dough.
Add boiling water to the total amount of bread liquid.
Khutorskoy
Thank you very much for the recipe. This is my first, hopefully normal, bread with rye. HP 2512. Replaced oil with olive oil. I haven't tried salt yet ... ... cools under a towel.

Panasonic SD-2501. Rye bread on main program 01
Khutorskoy
Yes, salty. I'll be 2 tsp. put salt.
vnalx
Quote: sanchows
Thank you for the good advice, well, then, in pursuit of you, so to speak, a question: I was just thinking about the fact that I do not have a special program for rye bread, but I can put my own program in the memory of the stove ... but don't tell me the time Are the intervals approximate (kneading-proofing-baking) for rye bread?

Kind time of the day. Maybe my advice will be useful, I bake wheat-rye bread on the Gluten Free setting. And it turns out better than the Rye mode. True, I have HP brand Redmond 1909.
Admin
Quote: vnalx
wheat and rye bread on the gluten-free setting.

It should be noted that wheat-rye bread belongs to the category where there is more wheat flour and two proofings of dough are required - a must!
Bread with one proofing will suffer from the taste of underdeveloped dough when baked, the bread may turn out to be low.

Gluten-free setting, suitable for baking bread
Bober_kover
Excellent bread turned out, the crust is not too hard, soft and airy. Salt, for my taste, is a little too much. Instead of wort, I took red malt. Panasonic SD-2501. Rye bread on main program 01
Panasonic SD-2501. Rye bread on main program 01
KDN25
the ratio of flour is oblique, if on the contrary it will be rye-wheat, but not rye
there was a creator of rye bread on the forum, but it looks like he's gone

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