Custard rye from the Panasonic 2502 recipe book

Category: Yeast bread
Kitchen: Russian
Custard rye from the Panasonic 2502 recipe book

Ingredients

Wheat flour 225
Rye flour 325
salt 1,5 people
rye malt 40gr / 4st. l
boiling water for malt 80ml
honey 2 tbsp
coriander 1h
water 330ml
dry yeast saf-moment 2.5 tsp

Cooking method

  • I took half a spoonful of yeast more than in the original, poured the yeast in the list later ... I brewed the malt with strong boiling water and let it cool down ... strongly linden in the walls ... In general, it turned out ..)

The dish is designed for

975 g

Time for preparing:

3h 30m

Cooking program:

7 rye - panas 2502

Note

The first bread where I used rye malt, maybe today I only managed to buy ..)

Marina Vlad
Hello! I also baked rye, but for some reason I had one edge, as it were, powdered with flour, although it was all baked and it turned out very tasty
SerValeri
Quote: Marina Vlad

Hello! I also baked rye, but for some reason I had one edge, as it were, powdered with flour, although it was all baked and it turned out very tasty
Good day! The fact that the edge is "powdered" is not scary, the main thing is the bread turned out, otherwise I read the messages - it does not work ...
Admin
Quote: Marina Vlad

Hello! I also baked rye, but for some reason I had one edge, as it were, powdered with flour, although it was all baked and it turned out very tasty

It means that the dough is not mixed, it is a little steep. Check the flour to liquid ratio, your dough lacked a little liquid. It would be nice to see the photo, including the crumb, then it will be possible to help with advice.
Usually, in such cases, during the kneading of the dough with a spatula, they help, shovel flour from the walls to the dough
Irina_kis
I want to bake everything with rye, but I have Panas256 without this program
can anyone experimented ... tell me the nuances
do i have to buy a scallop?
Admin
Quote: Irina_kis

I want to bake everything with rye, but I have Panas256 without this program
can anyone experimented ... tell me the nuances
do i have to buy a scallop?

It is not necessary to buy a scallop scoop! Wheat-rye bread can be baked perfectly on the main program, see the recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0 read carefully, look at the photo, try to repeat it, talk to the authors of the recipes - it should work
Irina_kis
Thank you
m0use
I bake this all the time, only instead of malt I use a couple of tablespoons of liquid kvass wort concentrate, and fresh yeast is always perfect. I noticed that if, according to the same proportions, the oven is baked in the main mode (for us it is 01), then the bread turns out to be different in structure, as if more magnificent.But if I do not put it overnight, then before the last kneading, an hour before baking, I try to take out the spatula ( even when baking white bread), I have a persistent feeling that the last batch is unnecessary there. And I don't use a ridge spatula, everything is wonderfully mixed with an ordinary one.
SerValeri
Quote: m0use

I bake this all the time, but instead of malt I use a couple of tablespoons of liquid kvass wort concentrate, and fresh yeast - it always turns out perfect. I noticed that if, according to the same proportions, the oven is baked in the main mode (for us it is 01), then the bread turns out to be different in structure, as if more magnificent.But if I do not put it overnight, then before the last kneading, an hour before baking, I try to take out the spatula ( even when baking white bread), I have a persistent feeling that the last batch is unnecessary there. And I don't use a ridge spatula, everything is wonderfully mixed with an ordinary one.
Is the amount of flour and everything else the same? How many grams of compressed yeast do you use?
m0use
When baked strictly according to the recipe - yeast 12-15 grams (as cut off), water and flour the same (but watched the bun).Now I have chosen such proportions for myself wheat flour + rye 400 g, I weigh together in a large mug, but I pour the first rye from 200 to 250 grams and add wheat flour to 400 g, yeast 10 g, salt 1.5 teaspoon, honey on the eye about 1 tbsp. spoons, coriander, butter, two "bulka", kvass wort 2 "bulka", water 310 ml, and I don't follow the bun, and it's not scary to put one like this overnight. Today I baked this one with seeds. This is my favorite recipe.
And the previous post, I rather wrote for Irina, so that it would be clear that such bread can be baked without the rye program and a special scoop. You have a wonderful piece of bread anyway ..
SerValeri
Quote: m0use

When baked strictly according to the recipe - yeast 12-15 grams (as cut off), water and flour the same (but watched the bun). Now I have chosen such proportions for myself wheat flour + rye 400 g, I weigh it together in a large mug, but I sprinkle the first rye from 200 to 250 grams and add wheat to 400 grams, yeast 10 grams, salt 1.5 teaspoon, honey per eye about 1 tbsp. spoons, coriander, butter two "bulka", kvass wort 2 "bulka", water 310 ml, and I don’t follow the kolobok any more, and it’s not scary to put one like that at night. Today I baked this one with seeds. This is my favorite recipe.
And the previous post, I rather wrote for Irina, so that it would be clear that such bread can be baked without the rye program and a special scoop. You have a wonderful piece of bread anyway ..
I'll try ... only in the flour source 550g ...
m0use
Quote: SerValeri

I'll try ... only in the flour source 550g ...
So, according to your recipe, everything works out great too, just by experience I found out that for my family this is still a bit too much (crackers got bored)
butska
Tell me please. I wanted to replace the yeast in the recipe with French sourdough (1: 1) with rye flour. How much do you need: girl-th: add?
Admin
Quote: butska

Tell me please. I wanted to replace the yeast in the recipe with French sourdough (1: 1) with rye flour. How much do you need: girl-th: add?

With this question, you need to contact the section Starter cultures, French leaven - users of this topic will answer you faster and more accurately https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33626.0
This recipe uses yeast
green45
I tried to make such bread, but instead of malt, I used kvass wort concentrate, this is what my friend's mother does and she makes excellent bread. I put 4 tablespoons of wort and 80 ml more water. My bread didn't work out. The dough is dense at the edges from below, as if it had not risen. The bread was not baked too much, I had to put it on program 12 for another half hour, but this did not help either. Already baked in the oven. But even there he didn’t get drunk, he had to interrupt, because he began to burn from above.
In general, the topic of underbite worries me. Made a cupcake, just like the recipe. I put it to bake for an hour, as in the recipe. The dough was not baked, then for another 15 minutes, it did not help either. He also baked in the oven. At the same time, the "white" bread turned out perfectly the first time and rose very well, which was not taught in the previous ovens.
Admin

To bake pure rye bread, or with a high content (more than wheat), you need to train a lot, it will not work right away and choose your own version.
I recommend looking at the authors' recipes, copying them and then improving them to your liking. And it is imperative to make dough and baked goods not blindly, but to constantly record, observe and analyze the results.
Rye bread in the Yeast bread section.

We have cupcakes in the x / oven here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=187.0

Good luck!
SerValeri
green45
Put in 4 tablespoons of wort and 80 ml more water. My bread didn't work out.
If in the recipe you changed 4 tablespoons of malt + 80 ml of water for 4 tablespoons of kvass wort + 80 ml of water ... that is, the total amount of moisture has been saved ... for quality in no way ... look for a mistake in another ... this recipe repeatedly ... in extreme baked goods reduced the malt to three spoons... the result is great ...!
wolf412
The first time I made black bread, settled on your recipe. The only thing - to go for coriander was lazy.Added cumin and sesame seeds. Optimum CH9000 stove, program 3. Result:
Custard rye from the Panasonic 2502 recipe book
Custard rye from the Panasonic 2502 recipe book
Custard rye from the Panasonic 2502 recipe book
SerValeri
Quote: wolf412
The first time I made black bread, settled on your recipe.
Excellent result...!
Wizard
I have a panasonic sd-zb2502 bread maker, every time I bake bread using rye flour, the top falls through and the bread becomes sticky inside. Can anyone tell me why this is happening?
Admin
Quote: Wizard

I have a panasonic sd-zb2502 bread maker, every time I bake bread using rye flour, the top falls through and the bread becomes sticky inside. Can anyone tell me why this is happening?

There are many reasons, so we read these topics first:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
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
sd255
In the 5th year of intensive use of the Panasonic sd255 bread machine (I already made a loaf of 1000), the rye custard from the book described at the beginning of the topic ceased to turn out, due to the banal not stirring in automatic mode, even with a "rye" spatula, if you help to mix, then of course the result is excellent, but somewhat annoying, I'm used to having hot morning bread ...

Can anyone come across how this can be helped?

And, I slightly "modernized" the recipe, I brew the malt not in 80 ml. water, and 250 ml. it brews better this way.
in my version, the recipe sounds like this:

- Dry yeast (Lviv) - 2 tsp.
- wheat flour -225 gr.
- rye flour - 325 gr.
- salt - 1.5 tsp.
- sugar or honey - 2 tbsp. l.
- wheat bran - 2-4 tbsp. l.
- a mixture of coarse grinding (wheat grits + pearl barley + corn grits + barley grits) - 2 tbsp. l.
- ground coriander - 1 tsp.
- ground cumin - 1.5-2 tsp.
- ground mustard - 1 tsp.
- rye malt - 40 gr.
- water for brewing malt - 250 gr.
- water (or when there is milk serum - homemade left over after making cottage cheese) - 260 ml.

Mode - rye.
SerValeri
Quote: sd255
because of the banal not stirring
Apparently the belt needs to be changed ... here's an offhand Internet shop 🔗
- ground mustard - 1 tsp. [/ quote] I wonder what mustard gives? And the amount of water is because of the additional ingredients?
wolf412
WizardMaybe too much water?
Admin
sd255,
Quote: sd255
I slightly "modernized" the recipe, I brew malt not in 80 ml. water, and 250 ml. it brews better this way.
in my version, the recipe sounds like this:

1, Let's not mix up author's recipes and your problems with our developments! For problematic discussions there is a topic Help, nothing happens with bread !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

2. In order to give you the right advice, you need to see the bread itself and especially its crumb - for this you need to see the photo!

3. Let's count with your modernized recipe:
Dry ingredients: flour 550+ bran 40+ mixture of cereals 20+ malt rye. 40 = 650 grams APPROX! Including the heavy 425 grams to lift, that is, they do not have gluten.
Liquid ingredients: honey 30 ml. + Water 250 + water 260 = 540 ml. ABOUT!
At the rate of 650 grams of flour, approximately 430 ml is required. liquids! And then you need to slightly increase the amount of liquid in fact, taking into account the fact that the share of heavy dry ingredients is approximately 65% ​​of the total weight of flour!

Rye bread is good when it is made from a minimum of ingredients, since rye flour itself has its own unique taste, and loves sour milk and malt!
You have tried to add "everything that was found at home" to the rye flour, which is difficult to lift! This will not make the bread tastier, and it will be complete nonsense.

And you must follow the rules of kneading dough and baking bread, one kneading, one proofing and baking!

Recommendations I can give the following: we read the Basics of kneading and baking bread, about the interaction of ingredients with each other, the absorption of liquid by flour, and so on ...
sd255
Quote: SerValeri

Apparently the belt needs to be changed ... here's an offhand Internet shop 🔗
- ground mustard - 1 tsp. wondering what mustard gives? And the amount of water is because of the additional ingredients?
Thank you!

Mustard adds extra flavor.
There is more water due to additional ingredients, bran 4 tablespoons give an increase in water of about 35 ml, + 2 tbsp. l. the mixture is given at least another 35 ml.
Well, such an increase was obtained by practical calculation. because the rye flour used for some reason gives a higher viscosity, and if you do not add another 30 ml.then there will be flour along the edges of the bucket, since it will not fit.
And, with this consistency, the roof is always slightly convex.
So everything is fine with water.
sd255
Quote: Admin

sd255,
1, Let's not mix up author's recipes and your problems with our developments! For problematic discussions there is a topic Help, nothing happens with bread !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Recommendations I can give the following: we read the Basics of kneading and baking bread, about the interaction of ingredients with each other, the absorption of liquid by flour, and so on ...
Admin, this is MY recipe and MY result. He suits me.
Bread making technology too.
The recipe from practical, everyday, to use or not, is up to everyone to decide. Huh?
Wizard
wolf412I don’t think so, because if I don’t help the machine stir it leaves flour on the sides of the bread.
Admin
Quote: sd255

Admin, this is MY recipe and MY result. He suits me.
Bread making technology too.
The recipe from practical, everyday, to use or not, is up to everyone to decide. Huh?

Aha! I am not against YOUR recipe and the technology of its preparation, and even more so the result!

But, let's read the name of the rye custard recipe from the Panasonic 2502 recipe book and by SerValeri
The SerValeri recipe is different and we are on its "territory" and, according to the forum rules, we comment and share the experience of baking only according to the recipe of the author

Therefore, I recommend YOU to open your topic with your own recipe for this bread, according to YOUR recipe, according to the rules of the forum, with a photo of bread, and then we will comment on YOUR recipes, and everyone who wishes will comment on the rules of the forum, and those who have entered YOUR topic with recipe. Huh?

It is not customary for us to mix recipes from different authors in author's themes! And with moderation in the future, all posts that are not related to this topic can be deleted.
Without an author's topic, you can exchange opinions on recipes in the Selection and Operation section, according to the model of your bread machine
SerValeri
sd255,
Quote: sd255
- ground mustard - 1 tsp.
Like a teahouse? otherwise, in some recipes, they put the dining room ...)
Phil
Quote: SerValeri
Yeast took half a spoon more than in the original,
Has this amendment already been taken into account in your recipe or not?
VGNAP
Good day. Congratulations to all women on MARCH 8. I wish everyone health, peaceful skies, happiness and love.
I have a PANASONIC SD-ZB2512 bread maker. The second time I bake custard rye bread according to the bread maker's recipe. All ingredients are strictly according to the recipe. And the second time the bread does not work, flour on the side, and such an impression. that the malt is not mixed, the top is filled up. Maybe your hands are crooked? I baked white bread twice with excellent results. I bought the bread maker a week ago. The baker's experience is minimal. Everything according to the recipe, I put everything in order, and the result .... Tell me what is my mistake or something with the program 09 of the bread machine? I would be grateful for your advice.
SerValeri
Quote: VGNAP
Tell me what is my mistake or something with the program 09 of the bread machine? I would be grateful for your advice.
As far as I remember the program of rye 07 and not 09, the duration of the program is 3.30 hours) I would also advise you to follow the kneading of the dough - at the end of the batch I add a little bit of rast oil. The kolobok starts spinning more merrily and forms as a really "kolobok". I hope all the same that you were mistaken with the choice of the program.
Painting
SerValeri, there are more programs in 2512, there is rye at 09. I don't bake rye in a bread machine. Once at a time it is not necessary, it is calmer in the oven.
SerValeri
Quote: Painting
2512 more programs, there rye at 09.
Wow! And I didn't take into account that there might be another program number ...) Now I generally bake rye (more precisely, wheat-rye) for the 2nd -2 hours ..
Helena
I have a Panasonic 2511, the recipe is the same, program 9. I did everything as in the book, but did not cool the malt. The result is a spear Flour on the side, I will try to keep an eye on the kolobok next time, I cut the bread, and all the crumb "merged" [img] Photo below, I have already learned to insert, I would still learn to bake
Helena
Here is a photo

Custard rye from the Panasonic 2502 recipe book

and more photos

Custard rye from the Panasonic 2502 recipe book
Admin

And what's wrong?

Where is the bread recipe, what and how was it measured from the ingredients, how was it laid and baked?
Helena
Now you have puzzled me. I'm in the topic where this recipe is indicated
Ingredients
Wheat flour 225
Rye flour 325
salt 1.5 tsp
rye malt 40g / 4st. l
boiling water for malt 80ml
honey 2 tbsp
coriander 1 tsp
water 330ml
dry yeast saf-moment 2.5 tsp
I had the same. I laid it, as it is written in the first post of this topic, but did not cool the malt. The result is in the pictures.
SerValeri
The result is of course kick-ass ... to say the least! The ingredients should be about the same temperature! They obviously did not follow the kolobok-that is, they did not follow the batch ... that's the result ..!
Admin
Quote: Helena

Now you have puzzled me. I'm in the topic where this recipe is indicated

I had the same. I laid it, as it is written in the first post of this topic, but did not cool the malt. The result is in the pictures.

The recipe is written correctly in the amount of ingredients, except for yeast - you need 1.7 tsp. (versus your 2.5 tsp.)
But such a difference in yeast will not give such a dough explosion.

It means that the ingredients are incorrectly measured and filled in - check the bookmark again.
SerValeri
Quote: Admin
you need 1.7 tsp. (versus your 2.5 tsp.)
I used exactly 2.5 tsp. and the result on the photo in the first post Here is another!
Helena
Okay, I'll try again with normal temperature. Now I'm making a custard - I follow the kolobok, but the kolobok, as such, did not exist. Waiting for the result Something tells me that it will be similar to the previous one. With simple bread, everything works out, but here you can park. Family shocked
Helena
I measure with a glass with marks for flour, water, sugar. A month ago, I decided that I had something with a bread maker, I took it for examination, they said that everything was normal. The stove is new.
White bread turns out great, but then some kind of nonsense. But I won't if I don't make this recipe.
Tomorrow I will buy flour and do it again, I will show the result. Cool the malt, take 1.7 yeast.
SerValeri
Quote: Helena
yeast I'll take 1.7
Rye bread is heavy .. and yeast at 0.5 teaspoon would be useful .. but do as the guru advised .. I advise you not to close the lid .. watch the kneading .. if the dough sticks to the walls, either sprinkle it with flour or add a little oil. until a round bun is formed ..! You can take out the dough after kneading without turning off the oven .. remove the spatula and form a ball-bun with your hands! and put back ..!
Helena
With a kolobok advice is unexpected, but if necessary - I will do it. The question is off-topic: I looked at my custard, it rises, but weakly, there was no kolobok - there was dough - is this normal?
SerValeri
Quote: SerValeri
, there was no kolobok - there was dough - is this normal?
I don’t want to jinx it .. but the bun is like 90% success .. If it works out and thank God!
Admin
Quote: Helena
I looked at my custard, it rises, but weakly, there was no kolobok - there was dough - is this normal?

The dough can rise only if the kneading conditions are not met (flour-liquid balance, kolobok), then at the baking stage the dome can collapse to the very bottom (which already happened), or be damp inside.

The bread rises, but falls inward. Causes.

Until you want to read our work on kneading and baking yourself CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" so you will suffer
Helena
ex, it is a pity that the recipes do not correspond to reality - we will work, study the site, ask questions. I will learn

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers