Proven recipes for Panasonic

[Helpful hints and help in baking bread]

If you are having problems baking bread in a bread maker, see the section
Helpful hints and help in baking bread.
Study, please
UNDERSTANDING BREAD IN HOMEMADE BREAD,
paying particular attention To the kolobok rule

All possible rules, errors and links to their solutions are considered in the topic
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong?



Remember that ALL RECIPES for making bread in a bread machine are suitable for ALL MODELS of bread machines.

For beginners (and not only) there is a section "The easiest bread for bread maker models", which contains SIMPLE and affordable recipes for wheat and wheat-rye bread.



Attention! There is an error in the recipe in the "native" instructions for Panasonic - the amount of water in rye bran bread. See HERE



PROVEN BREAD RECIPES
for Panasonic SD-255 bread maker.

A cup is a measuring cup for a bread maker (300 ml).
The measuring spoon consists of two half a teaspoon (5ml) and a tablespoon (15ml).
General principle of the ratio of liquid and dry components:
• for ordinary flour - for 500 g flour 280-330 ml of liquid;
• for rye flour - for 500 g flour 380-430 ml of liquid.
500gr. flour is 2 and 2/3 cups (300 ml);
400gr. flour is 2 and 1/3 cups (300 ml);
300ml (cup) is 180g of loose flour (unconsolidated).

Components can be bookmarked the other way around, not as in the instructions.
First, all liquid ingredients are poured (water, milk, honey, eggs), and on top are dry ones (flour, salt, sugar, fast-acting yeast). Place the yeast last, in a small depression in the flour in the middle of the mold.

This tab provides:
- uniform promises of dry components (especially in the lower part of the corners of the mold);
- elimination of drying of liquid components when using a timer;
- complete elimination of the interaction of yeast with liquid components before the start of dough kneading.
A very important point when setting the ingredients is to ensure that the dry fast-acting yeast is filled in such a way that it does not come into contact with the liquid components of the recipe before the dough starts.

The flour must be sieved to enrich the flour with oxygen. Sifted flour bread is more fluffy.

RYE BREAD
For 10-15 loaves, a sourdough is prepared in advance - three tablespoons (200 ml) of rye flour, water until liquid dough, three teaspoons of sugar and yeast, a teaspoon. It is left to stand for 18 hours in a warm place, and then put into the refrigerator until full use.
You can make sourdough for fewer loaves from the following calculation:
for 1 glass (200ml) rye flour - 210ml of water, 1 teaspoon of sugar and 1/3 teaspoon of yeast.
The dishes for aging the leaven should have a double reserve of volume, since the leaven “rises” like a dough, and then “settles” to its original volume.

GRAY RYE
Liquid components:
1 glass of water (200 ml.);
0.5 cups of strong tea leaves (100 ml), preferably with bergamot;
0.5 cups of milk (100ml) (can be replaced with 2 tablespoons of milk powder and another 100ml of tea leaves)
1 tablespoon of sourdough (On top - as much as you can carry. You can take two spoons, it won't get any worse.)
1 tablespoon unscented vegetable or olive oil
1 teaspoon apple cider vinegar (you can do it without vinegar if you want larger pores in your bread);
Dry components:
1 and 1/3 cups of wheat flour (250g);
1 and 1/3 cups of rye flour (250g);
2 tablespoons of sugar;
1.5 teaspoons of salt;
1.5-2 teaspoons of dry yeast;
Spice:
You can add cumin seeds or cilantro (coriander), you can also sunelli hops 1-1.5 hours. l., but not more than 1 tbsp. l.
Baking time: 3h 30min, RYE mode.

BLACK RYE (beer)
Liquid components:
2 glasses of dark beer on malt (400 ml.) (Preferably "Porter");
2 tablespoons of leaven (with top - how much you take);
1 tablespoon unscented vegetable or olive oil
Dry components:
One and a half cups of wheat flour (260g);
One and a half cups of rye flour (260g);
2 tablespoons of sugar;
1.5 teaspoons of salt;
1 tablespoon cocoa
2 tablespoon of instant coffee;
1.5-2 teaspoons of dry yeast;
Spice:
You can add 1-1.5 teaspoons of cumin seeds, but not more than 1 tbsp. l.
Baking time: 3h 30min, RYE mode.

FRENCH BREAD (white)
Liquid components:
280ml of water.
1 tablespoon of butter (15g.);
1.5 tablespoons of milk powder (or 0.25 cups of milk -50ml);
Dry components:
Two cups of wheat flour (400g.);
1.1 / 4 teaspoons of salt (8g.);
1.5-2 teaspoons of dry yeast (6g.);
Baking time: 6 hours, mode FRENCH.

CLASSIC WHITE BREAD (500gr. Size "L")
Liquid components:
330ml of water.
1.5 tablespoons of odorless vegetable or olive oil;
Dry components:
2 and 2/3 cups of wheat flour (500g.);
1.5 teaspoons of salt;
1.5 tablespoons of sugar;
1.5-2 teaspoons of dry yeast;
Baking time: 2 hours, BASIC mode (BAKE RAPID) fast baking,
for a more luxuriant version, you can bake 3 hours using the mode
DIETARY (BAKE RAPID) fast baked goods.

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5-3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)
Baking time: 5h., DIET mode (BAKE RAISIN) with raisins

EGG BREAD (500gr. Size "L")
Liquid components:
230ml of water;
2 tablespoons of butter (30g.);
2 eggs (shake before setting);
2 tablespoons of milk powder or 0.25 cups of milk (50 ml);
Dry components:
2 and 2/3 cups of wheat flour (500g.);
2 tablespoons of sugar;
2 teaspoons of salt
1.5-2 teaspoons of dry yeast;
Baking time: 4h., BASIC mode.

SUNNY ORANGE BREAD (500gr. Size "L")
Liquid components:
300 ml. freshly squeezed orange juice (about 3 oranges);
1 tablespoon of butter (15g.);
2 tablespoons of honey;
Dry components:
3 cups wheat flour (500g);
1 teaspoon salt
1.5-2 teaspoons dry yeast
Spice:
Grated zest of 1 orange or 50-60g. raisins (in the raisin bin).
You can 2 tbsp. l. sunflower seeds (optional)
Baking time: 4h, BAKE RAISIN baking with raisins ("Light" crust)

BUCKET BREAD (500gr. Size "L")
Liquid components:
1 cup of dark beer with malt (300 ml), preferably "Porter";
1/3 cup of water (100 ml.);
2 tablespoons of odorless vegetable oil;
Dry components:
2 and 1/3 wheat flour (400g);
0.5 cups of buckwheat flour (90-100g);
2 tablespoons of sugar;
1.5 teaspoons of salt;
2 teaspoons dry yeast
Baking time: 4h, BASIC mode.

MUSTARD-MILK BREAD (500gr. Size "L")
Liquid components:
1 glass of milk (300 ml.);
2 tablespoons of mustard oil;
1.5 tablespoons of butter (20g.);
Dry components:
1 tsp mustard powder;
2 and 2/3 cups of wheat flour (500g);
2 tablespoons of sugar;
1.5 teaspoons of salt;
1.5-2 teaspoons of dry yeast;
Baking time: 4 hours, BAKE mode or 6 hours, FRENCH mode for splendor.

It is desirable to have the following ingredients on the farm:
Extra-R additive;
Panifarin supplement;
Malt (sometimes replaced with kvass wort);
Gluten;
Mixture "Borodino" (for "Borodino" bread);
Flour improver (I use a flour improver produced by LLC "Interpekar") 🔗
(One package contains 6 sachets of 8 g each, 1 sachet is designed for 500-1000 g of flour.)

In any of the bread recipes, flour improver can be added to dry ingredients - this is 1 (8gr.) Bag.
After filling the flour, add this bag to it and mix a little with a wooden stick, without touching the liquid components under the flour.
The use of flour improver increases the volume of bread by about 1/3 and makes the crust more crunchy and beautiful, and I'm not talking about the taste. Recommend!

Adding spices.

Caraway can be added directly to dry ingredients, but it is better to evenly pour the coriander on the dough "bun" immediately after the end of the kneading before the dough starts to rise. Here you have to listen to the baker at the time of kneading. As soon as she stops rolling the dough, you can pour it. The main thing is not to tighten it, otherwise you cannot open the lid later, since you can break the thermal regime of the dough rising.

Applying weights to insert components.

For precise adherence to the recipe for making bread, I recommend purchasing an electronic kitchen scale. For example, "Terraillon" pr. France, the scales cost in February 2008 - 999 rubles).
The baking dish can be placed directly on the scale. The scales have a mode of zeroing the initial weight, which allows each time you add new components to drop the already measured weight and add exactly the amount of component specified in the recipe in grams. At the same time, you can sift and pour flour directly from the bag into the form through a sieve, without staining other measuring dishes and constantly monitoring the weight of the component.
It is important to note that the flour does not lose its maximum splendor after sifting, since any sprinkling of sifted flour from another dish will disturb the lush, oxygenated flour slide.
The use of an electronic kitchen scale is not only convenient, but, in fact, improves the quality of the bread due to the precise adherence of the recipe and the formation of an undamaged air slide of sifted flour right in the baking dish.

Good luck in bakery.

General principle of the ratio of liquid and dry components:
• for ordinary flour - for 500 g of flour 280-300 ml of liquid ...

Konstantin, where do you live?
Because in my house 280-300 ml of water is associated with only 400 grams of wheat flour.
Panasonic thinks the same.

And I want a question ... Can I? That in French bread gives an increase in the amount of yeast up to 1.5-2 tsp. for 400 g of flour? This is one of our favorite breads, I often bake it, it turns out great with 1 tsp.

500gr. flour is three full cups (300ml)
400gr. flour is two full cups (300ml)

how can it be? 400: 2 = 200 g per cup and:
500: 3 = 167g per cup?
for a bread machine, is such a difference really permissible !?

And I want a question ... Can I? That in French bread gives an increase in the amount of yeast up to 1.5-2 tsp. for 400 g of flour? This is one of our favorite breads, I often bake it, it turns out great with 1 tsp.

This is not an increase in yeast. I use SAF-MOMENT fast-acting yeast, and there is clearly written 1 sachet per 1000g of flour. In a sachet, about 4 tsp. yeast, so it turns out that 400-500g. flour - 1.5-2 tsp. dry fast-acting yeast.
And French bread is really good!
A spoonful of more or less yeast is not so important, anyway, due to the longer rise of the dough, the bread turns out well, but if you use a flour improver, the effect is immediately noticeable. It is obtained in a volume above the upper edge of the form (and this is at 400 g of flour). The structure of the bread is fluffier (bubbly) and the crust tastes better. Try to please you for sure. Now I will always add flour improver.

Konstantin, where do you live?
Because in my house 280-300 ml of water is associated with only 400 grams of wheat flour.
Panasonic thinks the same.

I live while on planet Earth.
Open the description for the bread maker.
The very first recipe for ordinary white bread says that for size "L" bread you need to add 500g of flour to 330ml of water.

If something is wrong, then I'm sorry for making me so angry.
(this is my favorite saying).

500gr. flour is three full cups (300ml)
400gr. flour is two full cups (300ml)

how can it be? 400: 2 = 200 g per cup and:
500: 3 = 167g per cup?
for a bread machine, is such a difference really permissible!

Flour is lighter in weight.
In a 300 ml cup. about 170-180g flour.
So that everything fits together. Divide 500g into 3 parts - this is 167g, and in a cup (300ml) - 170-180g of flour. If the flour is compacted in a cup by tapping, then the weight of the cup can reach 200 grams.
I specially measured on an electronic scale and made adjustments to the recipes.
Thanks for the comments.

MUSTARD-MILK BREAD (500gr. Size "L")
Liquid components:
1 glass of milk (300 ml.);
2 tablespoons of mustard oil;
1.5 tablespoons of butter (20g.);
Dry components:
1 tsp mustard powder;
2 and 2/3 cups of wheat flour (500g);
2 tablespoons of sugar;
1.5 teaspoons of salt;
1.5-2 teaspoons of dry yeast;
Baking time: 4 hours, BAKE mode or 6 hours, FRENCH mode for splendor.

Thanks a lot for the recipe. Delicious bread. For my taste, you can put 1.5 tsp of mustard powder. and if there is no mustard oil, then any other is possible. The most interesting thing is that the toasts from this bread are crumbly.

I really like white bread, according to the French recipe, slightly modified. always a great result!
1 and 1/4 tsp yeast
540 g flour
2 tsp salt
2 tbsp. l. Sahara
30 g margarine or pods. oils
360 ml (full measuring cup) water
The bread is made to the full height of the bucket, very tasty

Here is my Darnitsky correction from fugaska under Panasonic sd255

Darnitsky bread:

Dry active yeast, for example "Lvovskie": 1 tsp.
Wheat flour, premium grade ("Kievmlyn"): 260 gr.
Peeled rye flour, second grade ("Kievmlyn"): 150 gr.
Salt: 1.5 tsp
Sugar: 1.5 tbsp l.
Olive oil: 2 tbsp. l. (you can use ordinary sunflower seeds, for example, "Chumak" refined)
Water: 290 ml.

Normal mode (4 hours), size - M, dark crust, normal scapula.
With such proportions, it turns out with a slightly convex roof

Here is my adjustment to the standard recipe for rye bread on kvass with instructions from a bread maker under a Panasonic sd255

Rye on kvass:

Dry active yeast, for example "Lvovskie": 2 tsp.
Wheat flour, premium grade ("Kievmlyn"): 160 gr.
Rye flour, (Luhansk): 400 gr.
Salt: 1.5 tsp
Sugar: 1.5 tbsp l.
Cumin: 1 tbsp. l.
Kvass: 420 ml., I use "Drevlyansky kvass", it needs to be stirred in order to remove its soda at least a little.

Rye mode (3 hours 30 minutes (I tried it with a timer up to 9 hours), rye shoulder blade.

I make a bookmark in the following sequence:
- yeast
- 200 gr. rye flour
- salt, sugar, cumin
- 200 gr. rye flour
- 160 gr. wheat flour
- kvass (pour using a spoon so that the kvass is at the top and does not knock the flour up)

With such proportions, it turns out with a slightly concave roof, delicious.

[sd255]

sd255 Cool! Thanks for the impulse of the soul, of course. But where can I find in Russia in St. Petersburg
Wheat flour, premium grade ("Kievmlyn"): 160 gr.
Rye flour, (Luhansk): 400 gr.
Peeling, seeded or what?
"Drevlyansky kvass"
yeast, "Lvovskiye"
Proven recipes for Panasonic SD-255
in any case, these recipes will not be tested for me

I constantly bake bread according to the recipe given in the instructions. It turned out just super.

Rye custard bread

Products:
Dry instant yeast - 2 hours l.
Wheat flour - 225g
Rye flour - 325g
Salt - 1.5 tsp.
Sugar - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Rye malt - 4 tbsp l (40g)
Boiling water for malt - 80ml
Honey - 2 tbsp. l
Coriander - 1h l.
Water - 330ml.

Pour boiling water over the malt, stir and cool.
Sprinkle yeast at the bottom of the bread maker's bucket,
sift flour on top, add other ingredients,
last but not least water and brewed malt.
Bake in the "Rye" mode.
I added coriander and a mix of fitness mix. But add more than 1.5 tbsp. spoons are not allowed, it rises poorly.
One last time. When the batch was over, I opened the stove and carefully moved the bun to the middle. I did everything very quickly.

And a little advice. Maybe you know. If you first add sunflower oil, and then honey, it will simply slide off the spoon.

This is how it turns out! Amazing!

And this is in the context.

Basis recipe "custard" from the instructions:
- wheat flour "Makfa" -125 gr.
- whole grain flour ZA -100 gr.
- rye flour - 250 gr.
- MK starter culture on rye flour -75 gr
- yeast 1.5 tsp.
- dark malt - 40 gr.
- boiling water for brewing malt -80 ml.
-salt - 1.75 tsp.
- buckwheat honey -2 tsp.
- serum - 280 ml.
-panifarin -1 tbsp. l.
vegetable oil - 2 tbsp. l.
Rye mode, rye shoulder

[sd255]

sd255 Cool! Thanks for the impulse of the soul, of course. But where can I find in Russia in St. Petersburg
Wheat flour, premium grade ("Kievmlyn"): 160 gr.
Rye flour, (Luhansk): 400 gr.
Peeling, seeded or what?
"Drevlyansky kvass"
yeast, "Lvovskiye"
Proven recipes for Panasonic SD-255
in any case, these recipes will not be tested for me

This recipe will be tested for the residents of Ukraine, and so for Kiev.
When specifying manufacturers, I pursue the goal of exact repetition of the result, since the quality of flour differs from different manufacturers, and kvass with yeast, however, also.

Wheat is the highest grade.
Rye - peeled.
Kvass - natural with malt.
Yeast - active dry.

If you pick up proven ingredients for Peter - SHARE.

Taken from here Wheat-rye bread with whole grain flour "Krestyansky"
adjustment:
Rye with whole grain flour "Krestyansky"
Size L Rye shoulder Diet regimen
-240 gr - wheat flour "Makfa" or "Predportovaya"
- 120 gr - whole grain flour "Indian" or "Belovodye"
- 120 gr - peeled rye flour "Tverskoy flour-grinding complex"
- 2 tbsp. l - powdered milk
-330 ml - water
-1h l-malt
- 1 tbsp. l - vegetable oil "Sloboda"
- 2.5 tsp - salt
- 1 tbsp. l. - sugar
- 1.5 tsp - dry yeast "Fermipan" or SAF moment
- 3 tsp Panifarin - gluten free

Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase it by half.
2.25 tsp Fermipan yeast or SAF moment
225 g rye flour "Tverskoy flour-grinding complex"
375 g of "Makfa" or "Predportovaya" wheat flour
3 hours fine salt
1.5 tbsp sugar (sugar is better to reduce)
3 tbsp vegetable oil "Sloboda"
360- (370 ml water (if additives)
If available, supplements
Panifarin 2h. l
Agram 2h. l
Glofa ekktakt 1h. l

I constantly bake bread according to the recipe given in the instructions. It turned out just super.
Rye custard bread

Yes, the bread is amazing, thank you so much for the recipe!

True, I made some adjustments, since there have already been a couple of unsuccessful attempts to bake wheat-rye bread. Therefore (reinsurer) after recalculating the recipe by 3/4 of the initial one, about 310 grams of wheat flour was taken, and about 110 grams of rye flour. Instead of malt, dry kvass was taken in the same ratio (in fact, the recipe was sought specifically for it). Well, since I have HP Delongey with no rye bread mode, the dough mode was selected, for 1 hour 30 minutes, after which I transferred the dough into a glass form, stood for about an hour on the stove with the oven on, while the dough rose three times like at least, I have never had this before, and after the bread was baked in the oven according to the 200C-15 ', 180C-20', 160-15 'scheme.

This is something! Fragrant, spicy, very delicate. The husband is generally delighted

The pictures are unsuccessful, because the flash in the camera is beyond repair. But I tried

Having tried the oven with dry yeast (both Saf-moment and Dr. Etker), I rejected it, since the smell of the finished bread was not impressive. Began to bake on pressed, fresh.
1. Changed peasant from Krosh on dough:
Dough: 100 g of lukewarm water + 9-10 g of fresh yeast + sugar on the tip of a spoon, stir. Add 80 g of wheat flour. Allow to come up at room temperature for 3-5 hours. If in a warm place - then 2 hours. That is, until the moment when it starts to settle.
You can - at night in the warmest place of the refrigerator, but before baking - take out for an hour.
Dough: Dry only 410 -420 g (not counting flour in the dough): of which - 2 tablespoons. tablespoons of semolina + 100-120 peeled rye flour (up to half of the amount can be replaced with wallpaper), the rest is wheat flour.
Water +205 - 220 ml (with the one in the dough you get 305-320 ml). It is good to replace some of the water with whey or yogurt-yogurt, if not - 2 tablespoons. tablespoons of milk powder.Dissolve 1.5 teaspoon of salt and 1 tbsp in liquid. a spoonful of sugar.

It should be noted that the thicker the liquid (curdled milk), the more it is needed. If there is enough water 305-310 (total), then when replacing half of the water with curdled milk - about 320. (The same bread can be baked by replacing the liquid, except for the one in the dough, with kvass. Ordinary, bottled. Pour it into a glass in advance to stand - the gas is released.)

Additives (optional): 2 table. tablespoons of flour can be replaced with cereal flakes or wheat germ or 2 tbsp. tablespoons of oat bran (I did not like the addition of wheat or rye bran: the smell of some kind of bread is wrong).
Oil: 1 table. a spoonful of vegetable. (If you add wheat germ, then walnut oil sounds very good.)

At the bottom of the bread machine are dry ingredients, then dough, then liquid and oil. Mode - basic, size L, medium (or whatever you want) crust.
(You can first start mixing on the "Pelmeni" for 5-6 minutes, form a bun, and then on the "Main").

2. Bread "Kolobok"
(for the first time it was baked from what was at hand - “scraped along the bottom of the barrel ...”, that's why it was named), then brought to everyday life. The bread is obtained even if the flour is not very good (but within reasonable limits):
Opara - as in the previous recipe, 100 ml of water + 80 flour, but yeast - 7 g.
Cook medium peeled potatoes, save the broth, mash the potatoes and cool.
Dough:
1) dry: 80 g of rye flour + 1-2 tablespoons of semolina + add wheat flour up to 320 g (total dry, excluding the dough).
2) liquid: pour about 50 ml of curdled milk + 1 egg yolk + potato broth to the mark of 190 ml +1.25 teaspoon of salt + 1.25 tablespoon of sugar into a measuring glass. We mix everything + 1 tablespoon of vegetable oil.
On the bottom - dry, then crushed potatoes, then dough, on top - liquid. Basic mode, size M or L, crust - optional, you can premix as in the previous recipe.

Note: while I did not have malt, I added to the liquid, while hot, a couple of teaspoons with the top of the instant coffee drink "Golden Ear" (and sometimes even now). It contains only rye, barley, wheat - nothing superfluous (there is no coffee!), And the color turns out to be brownish, like a village one. Malt is ok, but it changes the flavor a little.

3. Potato roll bread with herbs.
Opara - as in the previous recipe, 100 ml of water + 80 flour, yeast - 8 g.
Dough:
Cook the peeled potatoes again, save the broth, mash the potatoes and cool them.
1) dry: 70 g of rye flour + 1 tablespoon of semolina + add wheat flour up to 320 g (total dry, excluding the dough).
2) Liquid: 50-70ml of curdled milk (kefir, whey) + potato broth to the mark of 190 ml +1.25 teaspoon of salt + 1 tablespoon of brown sugar + 1 table. spoon of malt or 2 teaspoons. with the top of the aforementioned coffee drink. 1 tbsp. l. sunflower oil.
As usual: dry, then mashed potatoes, then dough, on top - liquid.
In this case, I always run the batch on "Pelmeni" for 5-6 minutes, form a kolobok, and then on "Main".

After kneading and proofing (or immediately after kneading) I turn off the HP by removing the plug from the socket. I spread the dough on a floured board. I roll it out and stretch it into a strip, sprinkle it thickly (1 cm layer) with finely chopped dill and parsley, you can have a little marjoram (I have dry), you can have a little bit of dry ground garlic, peeled and slightly fried seeds. (It's also good grated cheese, but there will be such damp edges around the grass). I roll it into a roll. I take out the screw of their HP. I'm laying a roll. I plug the plug into the socket - we continue to bake. If you feel that in 10 minutes. do not fit, plug in the plug for a few seconds, remove it again - and you have another 10 minutes.
Bread is tasty on its own, “without everything”. And the smell! ..

Well. I baked and baked with raw yeast, but take it and waste it! Neither in Auchan, nor in 7K ... On the market twice stale - smelling were caught. And I bought dry yeast "Saf-instant", French. And now I'm singing a song to them: it's a completely different matter! And they fit right away, and the smell of the bread is natural. No hassle.
All previous recipes work with them, only without dough and preliminary kneading.8 g raw = a teaspoon of dry, and the flour and liquid that were in the dough are added, respectively, to the main components.

4. Bread with millet flour.
Very cozy, easy to make, but difficult to taste bread, the recipe is similar to the main one from the Instruction.

Dry: 1 tbsp. l. decoys + 6 table. tablespoons of millet flour + 2 tbsp. l. rye + add up to 400 g of wheat.
Liquid: 280-290 ml water, 1 tbsp. l. sugar, 1 tsp. salt, 2 tbsp. l. dry milk - stir.
At the bottom - 1 teaspoon of yeast, then - dry, liquid, 1.5 tbsp. l. softened butter (!) butter.
Mode - Basic, size M, crust - optional.

It is also possible with a corn oven and with oatmeal. Then the butter is not necessarily butter. But the taste with them is nothing special. With buckwheat - special, yes. 2-3 tablespoons of it are enough for the taste.

Added Thursday, 30 Mar 2017 11:20 am

5. Variations on the "French" mode:
A very simple recipe, the consistency of the bread is reminiscent of those rushes that were once sold. It does not rise plump under the lid, but forms a neat loaf with a domed roof with an elastic soft crumb. In this recipe, the quality of flour is important (I now have Sokolnicheskaya Traditional, in a green bag, and rye - Prokhor Bakaleinikov).

1 incomplete teaspoon (about 4/5) dry yeast.
Flour in total - 400 g. Of them - 1 tbsp. l. semolina, up to 80 g of rye (more - have not tried it, you can - without rye, but then there is less liquid). You can instead of rye - corn, it turns out well.
1.25 tsp salt.
Liquid - 120-150 ml of yogurt (kefir), acidified is better, the rest is water. Total - 320 ml. (If without rye - 305-310). You can replace all the liquid with whey from making cottage cheese.
1 tbsp. l. vegetable (better - olive, but it tastes) oil.
All! The mode is French. The gingerbread man will be formed with difficulty, but the desire to add water will crush!

Added Thursday, 30 Mar 2017 11:20 am

6. Rustic variant.
1 teaspoon dry yeast to the bottom.
Dry: 1.5 tbsp. l. semolina, 100 g of rye flour, add up to 400 g (total dry - 400 g) with wheat flour. 1-2 tbsp. l. malt, 1 tsp. panifarin. Mix everything well. Sift in HP (always sift).
Liquid: 180 ml of yogurt (kefir) + 145-150 ml of water.
Salt - 1.5 tsp.
Sugar - 0.5 tsp
Vegetable oil - incomplete art. spoon (3/4 approximately).
Mode - basic, size L, crust - medium. Before baking, it's a good idea to dust the top with flour for effect.
This bread has a lumpy crust, but you don't want to increase the amount of water: the crumb is painfully good!

the first time it turned out great, the next 3 times just awful, the dough burns, does not rise and does not bake well. I put everything according to the recipe. I use pressed yeast, make a dough. in short everything is as it should be. fresh yeast. TELL ME WHAT TO DO WITH THIS PROBLEM?

KULICH
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5 -3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)
Baking time: 5 hours, DIET mode (BAKE RAISIN)
ne podnimaetsya i ne projarivaetsya eto ujas kakoy to

Delayu oparu tk ispolzuyu svejie drojji, produkti zakladivayu kak polojenno v panasonice sd 255 snachala drojji, muka, suhie i mokrie produkti

[coolernet]

coolernet, search by topic. I saw that this cake was baked. I have a serious suspicion that there is little liquid here (eggs can be attributed to liquid only partially).
What is your dough bun when kneading?
Better yet, use some of the recipes proven by forum users. In the books attached to the HP, the recipes are not always workable.

By the way, for fresh yeast it is not necessary to make a dough (I just crumble them to the bottom of the bucket, flour on top, etc.)

Yeast - types, use, bookmark, selection
here you will find all information about yeast and all links. I just crush the yeast to the bottom of the bucket, you can make a dough, but you don't have the right amount of liquid for this (water or milk) in your recipe.

About the recipe ...try some other (Kulich from Elena Bo, for example). If it does not work out, then you will still have to look for the reason in the ingredients or the stove.

By the way, how do you make dough? If with juice, then there may well be a problem. Is the juice freshly squeezed or canned? Acid or preservative oh how can affect the vitality of the yeast.
Just try to crush the yeast with flour, without any dough.

I make a dough in milk, a pinch of sugar and yeast for 1/2 tablespoon of warm milk.
ok, thank you very much, I'll try, I'll tell you how it came out

I make a dough in milk, a pinch of sugar and yeast for 1/2 tablespoon of warm milk.
ok, thank you very much, I'll try, I'll tell you how it came out

And how much flour? How much does the dough rise in time? (Dough is a mixture of liquid, yeast and flour that has risen).
If you are making a dough, then it is better to spread it on top of the flour, but to the liquid.
Alas, I didn’t bake baked goods, but bread on dough regularly. Maybe our yeast is different ...

["When using natural yeast, dissolve the yeast in water first."]

I just crush the yeast to the bottom of the bucket, you can make a dough, but you don't have the right amount of liquid for this (water or milk) in your recipe.

I dilute live yeast in a small amount of whey, stir; I stir the resulting mass in all the rest of the liquid, which is poured over the flour (according to the instructions for Panasonic, in others it may be the other way around). It takes exactly 60 minutes from starting the program to the start of the batch (temperature equalization). The result is consistently excellent, see the photo here... There is also a recommendation for Panas owners on how to deal with roof failure.

By the way, it was written in the instructions for my first HP LG / GoldStar that live yeast must first be mixed in liquid: "When using natural yeast, dissolve the yeast in water first." (the spelling of the original was translated by the Koreans, apparently).

Pekla KULICH:
Liquid components:
50 ml. freshly squeezed orange juice;
100gr. butter;
4 eggs (shake before laying);
For more sweetness and aroma of the dough, you can add 1 tbsp. l. honey;
Dry components:
2.5 cups wheat flour (450g);
4 tablespoons of sugar;
1 teaspoon vanillin
0.5 teaspoons of salt;
2.5-3 teaspoons of dry yeast;
Spice:
Raisins (candied fruits, nuts) full raisin bin (50-80gr.)
Baking time: 5h., DIET mode (BAKE RAISIN) with raisins

My yeast was a bit old, but I decided to use it anyway, since it was a special CAF for baking. At first, some kind of kolobok was formed, but then the dough became the consistency of a smear (should it be so?). About 10 minutes before the end, I felt that it was burning a little, but did not open it. The roof was blown off - late ignition, we see ... Next time I'll put it instead of L - M. Maybe it won't burn? Cutaway photo tomorrow.



As promised, a cutaway photo. The taste and structure are "kulichny", delicious.

[NatalyaB]

Baked prescription NatalyaB Variations on the "French" mode:

1 incomplete teaspoon (about 4/5) dry yeast.
Flour in total - 400 g. Of them - 1 st. l. semolina, up to 80 g rye, 1.25 tsp. salt.
Liquid - 120 ml of curdled milk, the rest is water. Total - 320 ml.
1 tbsp. l. olive oil.
The mode is French. The gingerbread man was formed with difficulty, but the desire to add water - crushed, as requested by the author of the recipe!

The dome is not very even, but the bread made me happy! Thank you.

The dome is not very even, but the bread made me happy! Thank you.

Glad you liked! If the dome is not very satisfied, then you can immediately pour 10 ml more water. I just like the "bread" non-swollen structure!

I liked your recipe because it is not a bakery, but gives a bread taste and structure of bread. Pets were also appreciated. I will try your other recipes.

[NatalyaB]

NatalyaB, tell me, what kind of spoons do you indicate: ordinary or Pansonika?
Should you add corn, oatmeal or buckwheat instead of rye? ..

Spoons - yes, from Panasonic. Rye is optional, but I add a little (2 tablespoons) for the "depth" of the bread flavor. Not instead."Other" flour turns out to be 8 spoons: either all 8 of any interesting (corn, millet ...), or 6 - interesting + 2 - rye.

Thank you very much for the recipe I liked the bread

[Happy New Year!]

Happy New Year!

Can I give you another recipe?

Tried many times on Panasonic 253, "rye" mode, nothing is corrected, only sometimes it is necessary to make sure that there is no flour left in the corners of the mold during kneading (well, this is as always).

Rye flour 300 g
Wheat flour 190 g
Yeast 1.5 tsp
Salt 1.5 tsp
Rye malt 3 tbsp. l (you can brew, you can not brew)
- hereinafter additives from "House-Khleb" from VVTs
Extra-R 1.5 tbsp. l
Panifarin 4 tbsp. l.
Vegetable oil 1.5 tbsp. l (delicious with unrefined "fried" sunflower)
Water 440 ml
Sunflower seeds, peeled 50 g, coriander, caraway seeds, hops-suneli (optional, whatever you like).

Now I'm trying to adapt this case to Delongy 125 ... while it turns out not quite right - it looks like it's a matter of temperature ...

[just_len]

just_len Panifarina four tablespoons Not too much?

We like ... Tried less, IMHO worse. Expensive, but worth it

[just_len]

just_len
A lot of water: for 490 g flour - 440 ml? Am I getting it right? This is a lot, in my opinion. Maybe that's why it doesn't work? Panifarin 4 teaspoons are enough for this amount.

[just_len]

just_len We read: Panifarin
An additive based on dry gluten, designed to improve the quality of all types of bakery products, especially rye-wheat and made from wheat flour with a reduced gluten content.
Dosage: 0.5 - 2%.
🔗
So in your recipe, if you make 2%, you get 9.8 g, that is, approximately
tablespoon!
NatalyaB Since panifarin strongly "takes" water, its amount is increased
IMHO, you can reduce panifarin and water, you can only check it empirically

Well, this is only 490 g flour, and additions - 3 tbsp malt. l, panifarin 4 tbsp. l., extra-r 1.5 tbsp. l .. There maybe half a glass runs up ...

Why doesn't it work? In Panasonic it turns out great (just in the rye mode), that's why I shared it. I just didn't think to take a picture, but now we don't use that bread maker, because we bought Delongy 125. And in Delongy this bread turned out to be delicious, it just rose a little - well, it's not from the recipe, it's just that the temperature regime hasn't been adjusted yet. Now I will bring it to the same view as it was - I will definitely take a picture.

IMHO theoretical disputes do not make sense, you have to try
PS. In fact, under a well-raised bread, I understand it so that it doesn't fall almost to the top of the bucket, the maximum is a flat roof ...
This is (the first yesterday's experience from Delongy according to the same recipe) - poorly risen. But quite tasty. The height of the loaf is 11 cm, despite the fact that the Delongievskoye bucket is wider than the Panasonic's.
🔗

[just_len]

just_len NatalyaB Since panifarin strongly "takes" water, its amount is increased

Ah, got it. 4 table. spoons of panifarin did not occur to me to add. :) Yesterday I baked a little "opposite" gray: 300 wheat (of which 2 tablespoons of semolina) +200 rye. Without panifarin, in the main mode. Liquids - 350 ml, from which - 100 ml of curdled milk. The roof is a little bumpy, but it has risen - baked, the consistency of about Darnitsa bread, but I'm not a lover of tender bread. The only thing is somehow bland ...

[NatalyaB]

NatalyaB For example, I always add more salt 0.5 tsp-1 h. l
factory bread is always saltier than homemade bread, that's not usual

I use this recipe. Rye bread with a beautiful roof, only salt and sugar (I replace it with honey) I put 1.5-2 times more. If exactly according to the recipe, then it turns out as, for my taste, bland.

[NatalyaB]

NatalyaB For example, I always add more salt 0.5 tsp-1 h. l
factory bread is always saltier than homemade bread, that's not usual

Maybe, although I always put 1.5 tsp on 500 g of flour. salt. And honey was this time, yes - 1 table. the spoon. Next time I'll try a little saltier, but it seems there is not enough acidity. This is where homemade sourdough would come in! I wonder if Agram gives sourness? When I bake Borodinsky, I add, but there is a lot of everything - both malt and coriander.Tasty, wonderful, but not to understand what gives what!

Rina72, Thank you! Let's improve!

[NatalyaB]

NatalyaB Of course Agram will give sourness (this is "dry leaven")

[NatalyaB]

NatalyaB, Your recipe "Variations on the" French "mode has become my favorite! Sometimes I add a couple of tablespoons of sourdough there or change the semolina for its mixture with sprouts and bran. Thanks again.

[NatalyaB]

NatalyaB, Your recipe "Variations on the" French "mode has become my favorite! Sometimes I add a couple of tablespoons of sourdough there or exchange semolina for its mixture with sprouts and bran. Thanks again.

To your health!

Here one more variation happened by accident.
To be specific:
On the scales: 50 g of rye flour, a tablespoon of semolina, add wheat flour to 400 g.
In a glass: 50-60 ml of curdled milk, add up to 310 ml with water. Dissolve 1 + 1/4 teaspoon of salt.
At the bottom - an incomplete teaspoon of dry instant yeast, then flour, then liquid. French mode.

I put it on for the night, and in the morning I remembered that I had forgotten the butter and was already baking! It turned out to be a fine wrinkled bread with such a slightly stringy pulp. Very similar to French or bakery ciabatta. I repeated the experiment. Also. The little boy really liked it. And I bake myself with half a teaspoon of olive oil. Less, but still stringy. Very tasty!

Hello everybody! Only yesterday I bought a bread maker with my husband, however, model 254, 255 was not in the store. Immediately registered on the site and took your, Konstantin, recipe for egg wheat bread. Thank you very much, the result exceeded my expectations! I did everything as you advised, changed the order of bookmarking products. I fried the crust harder, until dark, so I love it. Now I’ll figure out how to insert pictures and report back.
][

I tried it for the first time, I put everything clearly according to the instructions for Panasonic - rye "custard" and plus added half a tablespoon of caraway seeds and sprinkled it on top. It turned out very tasty black bread, I won't try the other black one, this one meets all the requirements for taste. I'm glad

Hello, forum regulars and bakery gurus!

Everything is standard: I saw, bought, tried, liked it, got hooked.

So far I have tried only two recipes from this thread: "Egg" and "Darnitsky".

🔗

Egg (size L, dark crust). The pet almost ate half of the first loaf for joy. The owner went a little too far with the flour in the recipe, this is noticeable, but not fatal.

🔗

Darnitsky (size M, dark crust). Almost perfect.

🔗

Darnitsky (size XL, medium crust). Alarming.

Why does the top of the loaf drop so much? Who's to blame, flour, yeast? Can you add any flour additives?

P.S. Happy holiday to all ladies present! Kindness, love and happiness to you!

🔗

[Ed]

Ed There is a lot of water in Darnitsky and in Egg, try to reduce it by 10 ml, if you add Agram, then you need to increase the water to 380 ml.
Threat recently I have been using Weizensauer in the place of Agram

[sazalexter]

sazalexterThanks a lot for the advice!
Simply reducing the amount of water by 10 ml leads to an excellent result.

🔗

Darnitsky (size XL, medium crust).