Bread Maker Vitek 1991ST

Dear forum users, bakers !! Does anyone have this unit and what recipes do you use to bake bread ?? I just bought it today, for the first time I put the stove on according to a simple recipe from the instructions
, but something confuses me in him !! I have experience in using HP, I've been baking bread for 5 years on Moulinex2000, but the bucket there peeled off completely!

I want to share my joy, the first, damn it, did not come out lumpy !! everything turned out very well and the loaf is just the same store-like shape - a large bowl with 2 blades!

They gave me such a bread maker. The truth itself chose. I have already baked 3 white bread - simple and dairy.
By the way, when buying HP, I was immediately warned that you do not need to use the recipes from the attached instructions, but you need to look for recipes on the Internet. I did so. Everything worked out.
Here is my first bread. plain white bread.


Owners of this bread maker, please write what recipes you have already tried, I want to bake other breads - rye, diabetic, with onions, etc.

Well, no one writes here, eh!
Baked bread with bran - ordinary wheat with the addition of 60 gr. bran for testing. The bread turned out to be wonderful.
Pekla Darnitsky according to Polinka's recipe. This bread is generally superb! Real shop darnitsky, for my taste. Only to her recipe I added 1 tbsp. l. lemon juice for sourness.
Here is Darnitsky's recipe:
yeast 1 tsp
wheat flour 250 gr
rye flour 150g
sugar -------
salt 1 tsp
vegetable oil 2 tbsp. l.
water 300 ml.
rye malt or dry kvass.
lemon juice 1-1.5 tbsp l.
And baked a loaf of bread from Donetsk.
but I used 1st grade flour, probably in vain, until I understand. The roof sagged, the bun was strong. or you need less flour, or the highest grade.

I have been using this bread maker for about a month. I like the fact that there is an informative live display, which, during operation, always glows with a blue pleasant light, giving the necessary information about the remaining time and the stage of the process, and creates a comfortable environment. Using a TSP resistance thermometer and a multimeter, I measured the baking temperatures on a dark crust, it turned out that the highest in mode 3 (whole grain bread), about 195 degrees. The downside is that in mode 12 "baking", the temperature is not regulated, rather low, about 155 degrees, and although you can increase the time to 90 minutes, the crust turns out to be light, and there is no timer delay. I bake bread all the time in an aluminum mold, that is, two hours before the end of the process, I transfer the dough into a brick mold. I got the form for the occasion at the bakery, form L-7. I bake on the "whole grain" mode, and wheat and with the addition of rye wallpaper, first I knead for five minutes on any program, and then I put on the third, "whole grain" one, in my opinion it works best, although the total time will turn out to be 4h 05min. In general, I'm happy so far.

kirdyk came to my bread maker! the engine is running and the blades only rotate without load! you can stop it with your finger ... I wanted to make it out to see, so I can't remove the bottom, in short, sadness, now I knead the dough by hand and bake in a slow cooker