Rye-wheat bread simple in a bread maker

[ivolga]

The function "Keep hot" in P-255 is available only in modes with baking.
This is in the instructions in the section List of programs and modes, such a large table, page 5, the last column.

ivolga, we have one instruction for 254 and 255, I look at page 5 and I don't see Heating: red: Columns: Program, Mode, ..., Rise, Baking, Total. And I'm sorry. So the heat from the motor that has accumulated in the stove is used to raise the dough after shutdown. So? Do you think that HP should be turned off?

Yes, I turn it off.
Now I will try to look at the instructions archive on the site.
Maybe there is.

On the left of the screen: "Manufacturers" -> Panasonic -> SD-255/254 -> Instructions in pdf format.
Or try immediately at this address
https://Mcooker-enn.tomathouse.com/im...ic/SD-255_254_rus1114.pdf

[ivolga]

On the left of the screen: "Manufacturers" -> Panasonic -> SD-255/254 -> Instructions in pdf format.
Or try immediately at this address
https://Mcooker-enn.tomathouse.com/im...ic/SD-255_254_rus1114.pdf

I'm uploading. Thank you,ivolga

Lana, thanks again for the detailed explanations! I bake ...

[Yulia Izyumina]

Lana, thanks again for the detailed explanations! I bake ...

Yulia Izyumina, success Then share the result: I have a feeling that this is my first time baking!
ivolga, instruction, page 5 is different from mine, now I saw the last column, you are right, thanks! Now I'm looking through and looking for more differences.

just remember that this is not wheat bread. The more rye flour you put in, the greater the need to level, level and evenly distribute the batch over the bucket.

Otherwise it will be crooked and oblique.

I did everything to the gram, the roof is all cracked, the middle is wet.
Maybe because I have a 3 hour program? I have no other versions.
The gingerbread man was very sticky and poorly expressed.
don't know what to do anymore?

savana, try Kava's Spicy Peasant Bread. I wrote somewhere that I increased the amount of rye flour, in that section there is also my recipe. The bread is excellent, rises very well, the crumb is dry, the crust is crispy. You will not regret.

Yesterday I baked such bread!
However, in my HP there is no "Rye" mode. I looked in the recipes from HP - there rye are baked in the "French roll" mode.
The roof was leveled, it still turned out to be flat ..... but flat I do not know what is wrong
I liked the taste, but a bit wet. I will improve
Next time I'll add sunflower seeds!
Thanks to Max for the recipe!

I am reporting. The crumb is good, tasty. The roof collapsed. The crust turned out to be hard. I realized my mistakes already in the process. I, Lana, read your message late. I put the dough on the dumplings, then left it on for 40 minutes. Then I opened it (everything went up there), I mixed it - the dough was very, very sticky (on the Pelmeni mode, I added 3 more tablespoons of flour (1 rye and 2 wheat) through a sieve. In general, after mixing, I left it for about an hour and turned on baking for 60 minutes. While baking I read all the materials to which Lana gave me a link. Hair moved from the heap of mistakes that I made. But it still tasted good and baked. The roof is just a bit hard ...

[Yulia Izyumina]

I am reporting. The crumb is good, tasty. The roof collapsed. The crust turned out to be hard. I realized my mistakes already in the process.

With a start dear Yulia Izyumina Good luck in the future
We are with ivolga found out that there is no heating in the Pelmeni, so the HP must be turned off during the ascent, and then you turn on the Baking and wait for the miracle bread With respect

Thank you so much! In fact, this is not my first bread in HP. Just before that I baked wheat according to recipes from the instructions and everything turned out well. But I was afraid of rye. But my husband brought rye flour and really wanted to try it. I even photographed it, but so far I can not find a wire from the camera to upload to a computer.
PySy Lana, her husband will go to Krasnodar on Friday.I have asked him to take him with me for a long time

[Rye]

how to bake bread if you don't have a regime Rye

if you have 254, you can look for a paddle under rye bread separately.
order @ ros. or call their online store directly.

we lay the components:

1. yeast evenly along the bottom of the bucket
2.flakes evenly along the bottom of the bucket
3.wheat flour same
4.rye flour same

I slightly shake the bucket - I align and knock with the bucket slightly on the countertop - it is necessary that water does not get on the flakes and yeast

5.fill water
6. add vinegar, oil
7.Add salt, sugar evenly on the surface

In Panasonic, in the Rye mode for 45-90 minutes, the oven just stands:
it is called temperature equalization components,
at the same time, the top layer of flour is saturated with water. Specially.

Therefore, we do nothing for 45 minutes.

Then batch:

any for 10 minutes, a pizza program, for example. Don't need dumplings.

see how it interferes.
The dough is very sticky, it's hard to interfere with it, that's why so much water!
And the shovel is therefore special, with slots!
Stir unevenly - here you have problems with the crust and homogeneous structure. Therefore, if you don't knead it, add wheat flour to the recipe for yourself... yourself.

We help the dough to pick up the remaining flour from the walls when kneading.

10 minutes have passed, turn off the oven. The pizza program is heated, so you can wait, but then the second batch is in it. Turn off the oven before it. We don't need it.

After kneading, we will help the dough to spread more evenly over the bucket.
This recipe of mine is not critical.

Now you need to provide 1.5 hours in a warm place.

Try as you wish for a minute switch on the mode for jam, baking, etc. - warm up a little the stove inside if you don't take out the bucket.
Or take it out and put it in a warm place.

We look - it has risen, leveled, a brick has formed.

Bakery products
here it is necessary to select, all ovens are different. We take 50-60 minutes to start.
Then we choose our own time.

Bread, when it's cold, should be slightly damp inside. Not raw! Baked evenly. Uniform color cut!


2 lana7386...

bunnies! there is an option here:

Site Forum | Private messages | A new message

please do not spam! five pages about nothing.

Praise please.
Me.


other authors. in their themes.

[max panason]

max panason, we are with ivolga baked bread according to your Wonderful Recipe along with Yulia Izyumina... Agree with the mark (rating) Thank you for the new recommendations

[200]

THIS IS MY FAVORITE RYE BREAD RECIPE !!!!!!!!!!
here the moderator swept out with his broom 200 emoticons-dumb !!!
MANY THANKS TO THE AUTHOR OF THE RECIPE !!!!!!!!!! )))))))))))))))

WUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUCHIATIIIIIIIII NAAAAA !!!!!!!!!!!!!!!!!!!!

[Elena Kiliba]

Elena Kiliba , welcome to our forum!
You don't have to use so many emojis to express your gratitude to the author of the recipe!

It is enough to press the button "give thanks"under the author's avatar!

Thank you very much for the recipe! I'm new to baking I thought (after the unsuccessful (n) rye according to the instructions) I would only eat white bread
But I took a chance, and now I can't get enough of this wonderful rye bread! I bake with sunflower and pumpkin seeds, add coriander seeds, sprinkle with sesame seeds after leveling
Thanks again! And simple and delicious!

Yesterday I spent the whole evening on Vanin's bread, nothing worked, it seems tolerable, but inside it’s horror ... In my Eldzhi I picked up the baking time for FAST + KEK. Just 1 hour 35 minutes. And here, after the FAST mode, the stove did not agree to work in any way, it showed overheating. Maybe someone with Elechka will tell you how this bread with "just rye" behaves ... if you can in more detail ...

Sveta, bunny

and a little higher (October 28) read what the stove does?

When trying to bake this bread in LG HB-156 JE, the loaf turned out to be wet, almost did not fit, but the pulp was delicious.
Having slightly adapted the recipe, I got delicious bread.
Put all the ingredients in sequence:

water 170 ml
vinegar 2 tablespoons (I took balsamic)
wheat flour 115 gr
rye flour 345g
flakes 3 tbsp
salt 1 tsp
sugar 1 tbsp
vegetable oil 2 tbsp
yeast 1.5 tsp

Baked in Russian chef mode
just before baking (1 hour 10 minutes before the end), sprinkle the dough with caraway seeds.

It worked the first time. I liked it very much!

Very tasty thank you!
Can you please tell a beginner how to prepare a "little masterpiece with sunflower and pumpkin seeds"?

[max panason]

I will answer, while the author is not.
Bread "Cossack" from max panason .
My family's favorite bread. Masterpiece!

A link would ...

A link would ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39996.msg210913

Thank you! )))

[Frost]

Frost, Thank you.

To Max's recipe he simply added pumpkin and sunflower seeds. It just tastes better!
In this regard, a natural question arises - is it possible to bake at a time
a larger loaf (and weight) with a proportional increase in the mass of ingredients by 1.5 or 2 times?

[Gavrila]

2 Gavrila

simply increase everything in volume - it can lead to the fact that it will not be baked, that is, it will be raw inside.

As a way to cure this - choose the baking time yourself, that is, set the programs separately dough and bakery products.

In Panasonic, after the main program, immediately add more time for baking - the oven does not allow it until it cools down.

[max panason]

max panason, I am increasing your recipes by 1.5 or 2 times. I have Moulinex, a large bucket, your recipes are "small" for me.
Everything is baked perfectly. So I think anything is possible.
Only Gavrila I would advise you to study the topic of recalculation of ingredients from Admin, for a perfect result.

[Frost]

Frost and max panason,

in view of the fact that I am running out of scarce rye flour and I cannot afford the luxury of empirical observations, your advice is of particular value to me. Thank you.
By the way, yesterday, in a hurry, instead of rye flour I fell asleep white ... and got very, very good white bread

[Gavrila]

Gavrila, secretly - in Kazachye I replaced about 1/3 of the rye flour with buckwheat (unexpectedly the rye was over) - it turned out super! Not lower than the main recipe, but softer and more interesting taste. In the next. since nuts should be added instead of seeds, it should be more interesting with buckwheat flour.

[Frost]

Frost, I confirm - a simple increase in the recipe by 1.5 times gives an excellent result!
Now I will try with nuts

You can pour up to 6 tablespoons of nuts and seeds (sunflower, pumpkin, for example) safely.

Walnuts, for example, add some piquancy.
The only drawback of nuts is that they scratch the coating.


therefore, walnuts should be broken to a small size.

[max panason]

max panason
Thank you very much for the bread recipe! The family really liked it! It turned out the first time, handsome, honestly! I baked a one and a half portion, the bread was perfectly baked !!!

Made in the oven. Didn't change the recipe. Rises 2.5 hours in a warm place, bakes with convection for 1 hour at 180C, or 50 minutes at 190C.

and who will tell you if in this recipe the bread rose normally, but the top crust burst, although on the rest of the breads, the crust does not burst, CB Moulinex 5024.
And yet, how long does the program last for the author of the baking, at least in time to pick up on your HB then.

[Rye bread]

and who will tell you if in this recipe the bread rose normally, but the top crust burst, although on the rest of the breads, the crust does not burst, CB Moulinex 5024.
And yet, how long does the program last for the author of the baking, at least in time to pick up on your HB then.

In Panasonic, the baking itself is 50 minutes,
mode Rye bread is the program mode.

and the full cycle? I think maybe due to the fact that there is not enough time for proofing, because of this the bread burst.

Temperature equalization (idle) 45 minutes, kneading 10 minutes.

Only 3 hours 30 minutes.

thanks, the same on my HB model

Hello. I ask you for advice. the first time I baked rye. used your recipe.by the end of the proofing, the dough rose very high, I was very happy the dough looked like a ball. then baking turned on and my dough immediately fell! baked like this:

what's wrong? my bread maker kneaded the dough for 20 minutes on the RYE setting. maybe because of this it happened?

and did not deviate from the recipe?
then what was kneading for 20 minutes is normal, but how long did it leave? and how much was baked?

parted for 1 hour 30 minutes. when one hour passed, the dough was raised, maybe those 30 minutes were unnecessary? baked for 1 hour 20 minutes. but by the beginning of baking, when the oven had just started to heat up, the dough was puffed up like a ball and after 2 minutes it sat down and sank down.

Baking in HP LG HB-206CE according to the Russian cook program, medium crust.
After the second batch, I took out the mixer and flattened the lump.
It turned out as in the picture.

My husband liked it, but it seemed to me that the taste was too neutral. I will try to add spices or malt.
Thanks for the recipe.

Tell me please, why can't you make a rye oven on the "BASIC" program? from the fact that he rolls the dough? I mean Panasonic 256.

Tell me please, why can't you make a rye oven on the "BASIC" program? from the fact that he rolls the dough? I mean Panasonic 256.

It depends on what you call rye. If rye flour is used as the main component, then you are right, because of the deboning of the dough. If the percentage of rye is less than wheat, then it is possible on the main program.

Clear. Thank you

The oil was added with the smell of seeds (in our house it is called "tasty"). A total of three tablespoons of millet and oatmeal flakes. But they were practically not felt and were not visible. I added kvass wort from a set for making kvass for color and taste, because my first rye bread with a much higher content of rye flour came out quite light. I diluted the wort in water, did not add excess water. Apple cider vinegar.
Ingredients are liquid at first, then dry. Stove Zelmer 43Z011. Program Main mode. I have it for 3 hours. The crust is medium. About a little more than an hour before the end of the program (I have a separate Baking for 1 hour, it is possible that in programs the same) I smoothed the top so that there was no hump.
The bread turned out great. The taste of the "tasty" butter made it look like all sorts of expensive store-bought cereals. But next time I will put more flakes, or replace them partially with seeds so that they are noticeable inside.

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