Rye bread in Panasonic SD-254, 256, 2500

It should double ... I think it depends on the temperature and the amount of rye flour in the recipe ...

Bake in basic mode.

Connoisseurs! Plz tell me what is the best way to choose the mode for Panasonic 2500 when baking Borodinsky (dry sourdough). I tried the gluten-free mode, I turn it off 50 minutes before the end and without a spatula I run this program a second time.
Tell me, is it good?

Immediately I apologize if I write or do something wrong. I am writing from the phone. I bought HB 2501 recently. today I baked rye-wheat bread for the first time (60/40%). so far everything is according to basic recipes, and everything seems to be tasty and good, but inside it seems a little damp. although it seems baked. maybe it should have been left in the stove to stand? the recipe is as follows: flour rye 325g., psh. 225g., salt 1.5 tsp, honey 1.5 tbsp. l., yeast 1.5 h. l., water 330 ml., oil plant. 1.5 tbsp. l. and dry kvass. (Rzh. malt not found) 4 tbsp. l. mixed. with boiled water 80 ml. maybe what's wrong?

I also have little experience of using HP, and most often I bake rye or from several types of flour. And also inside the rye is damp even after cooling. But before I baked such bread, kneading by hand and in a mold in the oven, the quality of the crumb was the same, so it should be so (this is my opinion, because we don't use any flour improvers at home, etc. additives) And this is not for us annoying. But you should not leave the bun after baking in the HP - it can damp it. I leave it to cool on the wire rack, I don't even cover it with a saffet.

[Rye custard bread is real (almost forgotten taste). Baking methods and additives.]

I ask you, if possible, to review what topics are already in the section. You do not receive answers due to the fact that many members of the forum are viewing only existing topics, and they may not pay attention to new ones.

For questions about rye bread:

You can read here -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

and here -
Rye yeast bread

and here -
Sourdough rye bread

I ask you, if possible, to review what topics are already in the section. You do not receive answers due to the fact that many members of the forum are viewing only existing topics, and they may not pay attention to new ones.
I honestly looked through the topics, but did not find a similar problem. On 2502 I made rye custard, everything according to the book, strictly according to the instructions. For the second time, the bread is covered with a crust on one side, which is obtained from burnt unmixed malt and flour, not mixed into the dough. And earlier this bread turned out very well. Last time I sinned that I put it on the timer for the night (well, sort of, it sounded for a long time in a bucket and therefore did not mess up), but now what was he missing? Maybe add more water? ..

I honestly looked through the topics, but did not find a similar problem.
At 2502 I made rye custard, everything according to the book, strictly according to the instructions.
For the second time, the bread is covered with a crust on one side,
which is obtained from burnt, unmixed brewed malt and flour.
And earlier this bread turned out very well.
Last time I sinned by putting it on the timer for the night
(well, sort of like, he sulked in a bucket for a long time and therefore did not get mixed up),
and now what did he lack?
Maybe add more water? ..

Arm yourself with a spatula and help the dough mix well when kneading.

For a long time I did not dare to try to bake rye bread on SD-256 with an ordinary spatula. Today I read the forum, I decided to make it according to the standard recipe from the instructions:
Dry yeast 2 tsp., Wheat flour 225 g, Rye flour 325 g, Salt 1 1 ⁄ 2 tsp., Vegetable oil 2 tbsp. l., Rye malt 4 tbsp.l. (40 g), Boiling water for malt 80 ml, Honey 2 tbsp. l., Coriander 1 tsp., Water 330 ml.
I took all the ingredients in half, and because of the lack of coriander I did it without it. I did it on the ‘MAIN', Helped with kneading with a silicone spatula. The bread turned out to be excellent - fragrant and very tasty!
Photo under the spoiler (what I managed to photograph)

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So at 2510, where is also an ordinary spatula, you can also try to bake? !!!)))))

Just trying to figure out if you can bake rye bread in 2510? I understand that the difference is only in the shoulder blades?