Panasonic 2502. Darnitskiy bread

We carefully read the instructions for the x / stove and go here Panasonic Bread Maker

Thanks for the recipes. We have never eaten such delicious bread!

I bake this bread for the second time in a row.
Experimenting with flour and Modes. The day before yesterday on rye, flour of the 1st grade wheat and peeled rye. I liked it very much. The bread is low. Dense as I like, eh
today baked on premium flour Makfa (added a little c / s French trick) and half of the peeled rye. I set the Main Mode.
Uzhk bread is different to taste. But again very tasty!
The other day I decided to repeat the experiment, but take the flour and Rye and set the Main one. Live yeast 9 g.
I will report.
I will thank the author for the photos!

Thank you very much for the recipe. The bread was baked true to the light, the lid turned out to be a bit depressed, but I think it's about flour

I'm a newbie. I will bake for the first time. Please write the proportions for the XL loaf

[SValeriya]

SValeriya, I baked bread according to your recipe. I really liked its taste, this is what I was trying to get! Thank you very much, the bread is not very high, but very tasty. Now this is my favorite recipe.

For all the time since the purchase of the bread machine, and this is already about a year, it has never been possible to bake rye bread. what recipes did not use from different sources. never did it. decided to try this recipe and fail again. rye bread is obtained only from ready-made mixtures from the store. I bake wheat practically according to any recipe and always for 5 with a plus, especially mine like milk bread according to the recipe from the instructions for the bread machine. but Darnitsky did not work according to this recipe



how to insert a photo here? what the....

And I want to say: Thank you very much for the bread! Finally we got a normal bread. Better than the store!
Wheat grade 1
Rye - whole grain, finely ground.
And 1st. spoon of Extra R-dark rye.
The gingerbread man was very liquid. I added a little wheat. Then she spat. I closed it and did not climb. It turned out very tasty. The sourness in the bread decreased as the bread ages.
I didn't take pictures. Unfortunately.

Please tell me if you add 1-2 tbsp to this recipe. l. malt, will the flour need to be reduced by the same amount?

[NetMistrust]

NetMistrust, you do not need to shorten. Add 1 scoop to start. You will try.
Will suit you, add more.
The roof of Khlebushka can sometimes crack or fall through a bit from dry / wet flour and other factors that are easier to track down during the baking process. Better repeated.
The bread will be delicious guaranteed. Bake

[NetMistrust]

NetMistrust, you don't have to shorten. Add 1 scoop to start. You will try.
Will suit you, add more.
The roof of Khlebushka can sometimes crack or fall through a bit from dry / wet flour and other factors that are easier to track down during the baking process. Better repeated.
The bread will be delicious guaranteed. Bake

Thank you so much)

Depends on what is written in the instructions for YOUR x / stove, on this program - just put it

As far as I know, Panasonic has flour first, water on top. The exception is gluten-free bread. But I (I have Panas) did it all the same as the author, first liquid, then flour, yeast on top (so that they would not come into contact with water, since I set a timer). I hope I did everything right ...

Thanks a lot, baked. Very tasty)) next time I'll try it with malt, and then maybe I'll add some bran ... but with bran, apparently, I'll have to add some liquid ...?

[Natalia]

Nataliaif the bran is a little 1-2 tablespoons, I do not change anything. If you will bake dry with malt, add 1 spoonful of water.
I got so used to my Bread that "add or subtract" malt for me no longer affects the amount of liquid.
I really always bake bread with c. h. or rye flour a little "wetter" in Panasonic. All is well.



See, if you're not afraid of the expert, add 1 spoonful of malt, 2 bran and 300 ml. serum + water!

I really always bake bread with c. h. or rye flour a little "wetter" in Panasonic. All is well.

That is, if I understood correctly, you can take whole grain both wheat and rye, adding a little more liquid? I really want to get away from wheat flour of the highest and 1st grade ...

See, if you're not afraid of the expert, add 1 spoonful of malt, 2 bran and 300 ml. serum + water!

In general, I'm afraid I'm a beginner, I'm just actively studying))

[wheat]

you can take whole grain both wheat and rye,

Well, not right away.
Ts. Z. wheat I use it often, always mixed with Makfa flour. from. A c. I don’t like rye. For me, heavy bread with her. Difficult in baking.
I meant peeled rye.
Yes, we add a little water in comparison with the highest grade.
Go to our Temka. You've already been there. Take whatever bread we are discussing. Try it, join the experiments. Things will go faster. Everything will work out great.
Panasonic Bread Makers SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) (p. 397)

Hello! The bread seemed to have risen when it was standing, but when baking it sank. Something went wrong. I bake this combination of flour (50/50, first grade wheat / rye) for the first time. Was baked in 1 main mode.

something went wrong.

Stood. Choose a shorter mode.

Stood. Choose a shorter mode.

Next time I'll try on mode 3. Thank you!

Hello! The bread seemed to have risen when it was standing, but when baking it sank.

Same. Panasonic 2511, basic mode (01), size L, 200 g. Makfa V. s., 200 gr. rye bakery peeled Ryazanochka, SAF moment.

[palsasha]

Same

No, judging by the photo you have not "the same".

You have dry flour, apparently. And you didn't have enough fluid. See, wavy bread? You need to add a couple of spoons of water.
Try again. Good luck to you



palsasha, and how much yeast was taken?
It seems to me that if you take a long regime, reduce the yeast.

[palsasha]

No, judging by the photo you have not "the same".

You have dry flour, apparently. And you didn't have enough fluid. See, wavy bread? You need to add a couple of spoons of water.
Try again. Good luck to you



palsasha, and how much yeast was taken?
It seems to me that if you take a long regime, reduce the yeast.

everything is as per the recipe in the topic title

everything is as per the recipe in the topic title

And I bake "like a recipe."
But my "roof" is not bumpy and does not curl.

It's just that we, bakers, must learn to look * at our Khlebushek. For we all live in different regions. We have a different climate, humidity. Different flour.
... I'll just advised add more water, but it is your right not to.
I add in a situation like this. And you see for yourself.
Just don't blame HP for this.

And I bake "like a recipe."
But my "roof" is not bumpy and does not curl.

It's just that we, bakers, must learn to look * at our Khlebushek. For we all live in different regions. We have a different climate, humidity. Different flour.
... I'll just advised add more water, but it is your right not to.
I add in a situation like this. And you see for yourself.
Just don't blame HP for this.

No, I don't blame anyone, I will try another mode first.

Try it.

I will try another mode first.

Let us know what happened (if not difficult, with a photo).

You need to add a couple of spoons of water.

A couple of spoons is 30 ml.?

Attempt the second (replacement for a mode shorter in time).
Baking on 7 mode 3.5 hours Panasonic 2501. Added 2 tbsp. tablespoons of wheat flour additionally (it seemed that the bun was still sticky, although 1 tbsp. spoon might be enough). Everything else according to the recipe in the title of the topic, relative to the Panasonic 2501 stove (stacking order).Wheat flour 1st grade Grana / peeled rye flour Aleika. Bekmaya yeast is fast acting.

[mamusi]

My take 2. Mode "Rye bread", all according to the recipe, water 280 ml. by advice mamusi.

Delicious bread.

So it turned out to be a creditable bread, I'm glad for you

Mode "Rye bread", all according to the recipe, water 280 ml. on the advice of mamusi.

That's great!
It so happens that flour "asks for more water").
And our Panasiks cope and allow us to pour more liquids.
I bake half rye bread similar to this at the rate of 475 g of flour + 350 ml of whey. The result is excellent.

I bake this bread often, according to the author's recipe, but using pressed yeast (9 g) in Panasonic 2502 and always an excellent result. The roof of the bread is always convex. Thanks to the author for the recipe.

[Maria]

Maria, everyone may have a different result.
So your flour coincided as much as possible with the flour of the author of the recipe.
But there is also a mismatch!)
It is sometimes necessary to add a little water.

[Margarita]

Margarita, on the contrary, sometimes I add a tablespoon of flour. But the result is always excellent, although I take flour from different manufacturers.

I baked this bread today. At first she poured 290 ml of water, but in the process of kneading she added another 10-20 grams. I liked both the taste and the crust! Thank you!

Good daily bread! It turned out not very high for me, the wheat flour is not the highest, but the first grade.

And the density of the dough is in any case regulated by the amount of liquid. For rye flour, the liquid needs about 20% more than for wheat.

Good day. There was a question about the amount of water. You indicated 270 ml in the recipe. This post says that for rye flour, more water is given. At the same time, the recipe for "French" bread (in the instructions for this model of the bread machine) says that for 350 grams of wheat and 50 grams of rye (400 grams in total), 310 grams of water is given. I don’t understand - with 50 grams of rye flour, you need more water than in your recipe, where rye is already 200 grams. Thanks in advance for the clarification. Respectfully yours, Yaroslav.

It is undesirable to think so using the proportions in the ingredients. The flour is different every moment of kneading, the ovens are different, the programs are different, the proportions of wheat and rye flour are different, and so on ... there can be many reasons.
One thing remains the same - the flour-liquid balance for kneading the dough at a given moment of kneading time!

You can read more about this in the topic of wheat-rye bread Gingerbread man made from wheat-rye flour (master class)

Large section to help Contents of the section "Basics of kneading and baking" you will find a lot of useful information.

Panasonic's x / stove has its own section Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

It is undesirable to think so using the proportions in the ingredients. The flour is different every moment of kneading, the ovens are different, the programs are different, the proportions of wheat and rye flour are different, and so on ... there can be many reasons.
One thing remains the same - the flour-liquid balance for kneading the dough at a given moment of kneading time!

You can read more about this in the topic of wheat-rye bread Gingerbread man made from wheat-rye flour (master class)

Large section to help Contents of the section "Basics of kneading and baking" you will find a lot of useful information.

Panasonic's x / stove has its own section Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Thank you! I was only surprised by drawing parallels. For from the mathematical point of view and from the point of view of logic, it was not clear.

mathematically

Dough is a living organism, and it has its own rules for kneading and baking. And it is desirable to approach it not from a mathematical point of view, but with a sense of what the test needs.
This must be learned: feel the dough

[Admin]

Admin, Hello! Recently at the forum due to the purchase of a Panasonic 2502 bread machine. There is an old 20-year-old LG, but you can bake bread only with yeast in it (there is no "baking" program), but we prefer pure leavening. There was a kneader for kneading such a dough, but it broke down after 5 years of service. Kneaded in it, and baked bread in the oven at once for 1500-1800 gr.hearth under a hood (used a cauldron).
We decided to buy a modern bread maker to bake sourdough bread, regulating this process in different modes, saving also time on manipulating the dough. I got tired ...
Baked both gray and white. Kneading on the Pizza program # 20 = 45 min., Proofing in the switched off HP = 3.5 hours, and baking = 1 h 10 min. at number 12.
Their behavior was the same: a slight rise, a dense, fine-pored crumb (the impression is not baked, although it rises after pressing), the top is pale. Today, in white, I blushed the top in the oven.
Is it possible to bake sourdough bread in my HP without taking out (as others do, taking out a knife and putting on the "French bread" program) the dough from the bucket? Can you manipulate some other programs? Thank you.

Yesterday I baked Darnitsky according to your recipe, but instead of water, I poured in whey. Thank you very much for the good recipe.

Hello! My bread turns out to be dense, low and the crumb seems to be wet, the Panasonic 2502 bread maker made it from a recipe book: basic, dairy, Darnitsky according to this recipe ... but they all turn out to be the same, only different in taste.

Great recipe. Everything worked out without changing the recipe.

Good day to all. Do you always add dry yeast only? I'm new to the bread maker. How to add live ones?

How to add live ones?

I put a spoonful of honey on the bottom of the bucket and crush the crumbled yeast into it.

Hello everyone!
5 months ago I went to the site for advice about baking sourdough bread in a Panasonic 2502 bread maker. After half a month of experiments, and thanks to your advice, I stopped at this option. It turns out a loaf weighing 1200 gr ±
I have Levito-madre leaven, bred dry.
I am discharging flour from Shugurovskaya from Penza. I use 4 varieties, 3 or 2 in general.
Now the recipe:
In the evening, a sourdough is prepared: I take 50 grams from the sourdough from the refrigerator for the next starter, and here I take the rest of the starter 75-80g + warm water 60g + high-quality flour 60g - put it in the night. Whoever is more comfortable can change the time of day to the opposite.
In the morning:
warm water 400 gr (I have my own from the tap)
+ honey 30 gr
+ salt 1 2gr
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Stir well.
I pour it into the leaven, which came up in the evening. I stir it, pour it into a bucket.
+ add 20-30g sunflower oil on top.
Separately, I prepare a flour mixture so that it is well mixed, and there were no streaks in the bread due to the different color of flour and added malt. The total weight of flour is 440-460 grams, you need to look at the bun when kneading, and adjust the required amount for yourself.
wheat flour. a / c = 200gr
flour 1 grade = 240gr
wheat flour. c / z = 100gr
flour rye. peeled off. = 100gr
dry rye malt (not steamed) = 20 gr
ground spices in a teaspoon level: coriander, caraway seeds, nutmeg, ginger.
Stir everything well
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Pour into a bucket of liquid.
Put the bucket in the cold storage on the dough mode - pizza # 20 = START. It's 45 minutes.
Then I used Roman's advice (if I'm not mistaken, I can get it wrong), which he gave here. For which many thanks to him!
That is, turn off by pressing the STOP key.
Immediately with three fingers simultaneously press START + MENU + SHORT COLOR. Everything lights up on the display. Then click SIZE. We timed 4-4.5 hours. The dough comes up warm. The top rises under the lid.
Next, click on STOP 2 times.
We turn on the "baking" mode No. 12, set the time to 1 hour 15 minutes.
We take it out, wrap it in a towel - and on the wire rack.
Photos in the album are loaded upside down. I don't know how to turn. And here they are not inserted at all.

I did everything exactly according to the recipe, it turned out to be a wonderful bread, everyone liked the taste very much. Thanks a lot to the author for this recipe!

Thanks for the recipe, the bread is delicious, the roof has sagged a little, it will be necessary to modify the bun next time