lega
Quote: Stomik

Hello! I'm a newbie. Please tell me how to adapt this recipe to your bread maker. I have a Panasonic SD-ZB2502. Thank you in advance.

And you don't need to adapt anything. You need to set the program to Rye (what is the program number in your stove - 07?) And put a spatula for rye. In terms of functions, both 257 and 2502 are the same, only the programs are labeled differently.
prubul
Tell me please! : smartass: How to use yeast correctly "pakmaya"dry active. On one site I read that rye bread is fluffy, but they were added simply to the batch without sourdough.
I have a package of 100 grams per 10 kg of flour. Previously, I used only the Saf-moment, and now I'm trying to get away from chemistry.
If the recipe gives -2. tsp how much do I add pakmaya the same 2. tsp?
Admin

We follow the manufacturer's recommendations:
package of 100 grams - 10 kg of flour
in the recipe, 500 grams of flour - which means we make a simple calculation and get 5 grams or 1.7 tsp.

This is just the recommended value for x / ovens for 500 grams of flour, which means you can safely use our standards. Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
Chaldeika
I tried it.
Tasty, but I lacked some zest in my taste - either sourness, or sweetness.
variety
Is it possible to use 2 grade wheat flour and seeded rye in this bread?
Admin
Quote: variety

Is it possible to use 2 grade wheat flour and seeded rye in this bread?

Don't be afraid to experiment with ingredients - use any flour.
variety
Thank you Admin for another quick response !!
It's just that I have never baked either from rye flour or from wheat flour of the 2nd grade. That's why I'm afraid (no, I'm rather careful)
Vafelka
Admin, thank you very much for helping us maintain the recipe. I very rarely visit the site. Thank you for your help.
Aldus
Quote: Sagi

Vafelka Hello. Tell me if I have a Panasonic 2500, analog 256, can I bake according to your recipe? There is no "rye" mode, is it possible to do it on another program?
Thank you.

To bake rye and rye-wheat bread, I do this at Panasonic 2500: first, in the dumplings mode, I knead, if there is a lot of rye flour, you may need to help the mixer (for this I use a silicone spatula). Then I leave the dough to rise for about an hour and a half. Then, on the baking mode, I set 1 hour on the timer and bake.
_JuMi_
In the "home-made" mode for baking rye bread, when the proofing is in progress, do not heat the dough? Well, at least a little?

1 kneading, 1 proofing (raising) for an hour and a half, baking an hour - all that is required for rye?
Admin
Quote: _JuMi_

In "homemade" baking mode rye bread, when the proofing is in progress, is it not necessary to heat the dough? Well, at least a little?

1 kneading, 1 proofing (raising) for an hour and a half, baking an hour - all that is required for rye?

What kind of rye are we talking about?
Rye breads are divided into wheat-rye and rye-wheat, according to the higher flour content.

If it is wheat-rye bread, then the kneading and baking scheme is the same as for wheat bread.
If this is rye-wheat bread, then only one proofing and then baking.
_JuMi_
Admin, this recipe contains a lot of rye flour - won't the usual regime ruin this bread?
Admin
Quote: _JuMi_

Admin, there is a lot of rye flour in this recipe - won't the usual regime ruin this bread?

But, the bread is wheat-rye! It contains more wheat flour than rye! And ruled baking it spreads like wheat bread, with two proofs

Choose the mode you like and bake, experiment yourself, your own experience will tell you better how to do it
_JuMi_
Admin, thanks, calmed down! We will try. It's just that tomorrow I will become a happy owner of a bread machine, I sit for several days, absorb information, select recipes. In my family, white bread is not eaten, so everything that is with rye flour is interesting, but frightening.
_JuMi_
The bread is very even! I added 2 more tablespoons of dry kvass and sprinkled with cumin ...
Everything went up and baked great, and the taste is just perfect!
Thanks for the recipe!

Wheat-rye 50:50 without sourdough and malt (bread maker) Wheat-rye 50:50 without sourdough and malt (bread maker)
Aldus
Quote: _JuMi_

The bread is very even! I added 2 more tablespoons of dry kvass and sprinkled with cumin ...
Everything went up and baked great, and the taste is just perfect!
Thanks for the recipe!

Well, with the first bread for you!
_JuMi_
Aldus, thank you! Now the second is muddied, but I'll add some seeds
Familiar bread-free comrades swell from the taste of homemade bread))
Sabrina
Here's what a handsome man I got !!! Thank you !!!

Wheat-rye 50:50 without sourdough and malt (bread maker)

Wheat-rye 50:50 without sourdough and malt (bread maker)
Admin

Handsome! He would have a little more water, the dough is a little softer - and the roof would be smoother and the crumb is softer

Well, this is the next run!
Sabrina
Quote: Admin

He would have a little more water, the dough is a little softer -
Oh, I generally thought that it would not mix, it was tin,
Wheat-rye 50:50 without sourdough and malt (bread maker)
and I was not yet experienced and wanted to throw it out altogether, but in the end I was satisfied. though I added some water, and kefirchik ..... drop by drop.
Serge1966
Recently we acquired HP Mulinex. My wife started with wheat (variations of quick bread), and I really like rye bread. And now, while the "semi-finished product" sourdough is being prepared, I found this recipe in the topic of unclaimed ones and today I baked my FIRST bread And now I came across this topic and made sure that the recipe is also in demand
We prepare kefir ourselves, with lactobacilli. I took less water - 130ml, flour - equally, 250g each. Instead of sugar, I added last year's honey (thickened, therefore I grabbed a little more spoon, I got bread with a small sweetmeat). For the rest - everything is strictly according to the recipe Baking bread on the whole grain bread program, chose a darker crust (my HP is in the profile). About 5 minutes before the end of the program, lightly greased the top of the loaf with a brush dipped in olive oil. For an hour and a half, the bread cooled down, wrapped in linen.
The loaf turned out to be asymmetrical - on one side it is a couple of centimeters thicker. The crust is uniform on all sides, crispy, the crumb is normally granular, does not crumble. The aroma is pleasant, the taste is excellent! Twenty minutes later, a crust and two more pieces remained from a kilogram loaf. The first bread is NOT lumpy!
Creamy
Sergey 1966, Congratulations on your bread maker and your first successes. You can see it right away, our man! Welcome to the big friendly family of bakers!
Albina
I take this recipe to bookmarks - I'll try to bake at home upon arrival. I was interested in its simplicity.
Serge1966
Creamy, thanks for the kind words! I'm still quite a beginner. I read the forum and study.
Albina, try it, I think you won't regret it!
* Anyuta *
I decided to bake this bread ... I want to make it with fresh yeast ... Since I just "got acquainted" with fresh yeast, I would like to know .. how many to take for this recipe? According to my calculations, it turns out 12 grams .. Isn't it too much? What do you think?
Serge1966
I gave up the yeast altogether, use the "semi-finished product" sourdough and slightly changed the recipe "to taste".
Albina
I also baked this bread, but I got it plump. not fluffy. Although this happens with rye flour, it's not surprising
lluna08
I bake this bread quite often, it always turns out.
Sometimes, instead of kefir, I took whey, no problem. Uncritically shifted the proportion towards water. The result was always pleasing.
The bread is really dense, but tasty and aromatic. I add herbs and seeds. I bake on the "Rye" mode.
Thanks for the recipe.
TaniaS
I baked this today. On old kefir, 50g50, everything is clear according to the recipe, only a little instant coffee for color gave. Here's what happened. Bread maker Panasonic 2501, Rye bread program, ordinary spatula. Wheat-rye 50:50 without sourdough and malt (bread maker)
Wheat-rye 50:50 without sourdough and malt (bread maker)

You can feel a little kefir in taste, Maybe it was too old
Larisa.a.sh.
I always bake this kind of bread, I like it very much! Thanks for the recipe! : flowers: On the serum, it seems to me, it is more airy, or what? Mine love with fried onions or garlic. I usually take live yeast.
Kiryukha
I am also a novice baker and I was also looking for a recipe without difficulties.
Pok in his Mystery 1202 in the "Whole-grain bread" mode, everything seemed to work out, except that he did not rise especially.Although, most importantly, delicious!

It turned out something like this:

Wheat-rye 50:50 without sourdough and malt (bread maker) Wheat-rye 50:50 without sourdough and malt (bread maker)

Thank you for the recipe, we will repeat it (now I want to try it as usual).
Vafelka
Kiryukha, good day! Try to reduce the amount of liquid a little. Just a little. Probably the kefir was watery. And the roof will then become beautiful and even. And your crumb turned out great. And try to change the mode. Good luck!
Sandra158
Thanks for the recipe I took to bookmarks, I will experiment
mitricz
Vafelka, for the second time I bake according to your economical recipe, having increased the volume of ingredients for my family and the Supra BMS-350 stove by 1.5 times.
The second time because I liked the first one-on-one test, Thank you!
And the ratios perfectly matched the quality of the flour and the ratio of dry to wet.
I replaced the yeast with pressed in a ratio of 1: 4, diluted the kifir volume with Velvet beer 1: 1.
The order of the bookmark apparently does not matter, but I immediately poured beer into the mold, put yeast and kefir, warmed it up for a minute (Baking mode), added a solution of salt and sugar in water, poured flour and sunflower oil on top.
Baked on French bread (3 hours 55 minutes, the longest proving stage). Added coriander. To insure against roof subsidence, the baking period was increased by 10 minutes.
Immediately after baking, the weight of the roll was slightly more than 1 kg
Here's what happened immediately after shaking out of the mold
Wheat-rye 50:50 without sourdough and malt (bread maker)Wheat-rye 50:50 without sourdough and malt (bread maker)Wheat-rye 50:50 without sourdough and malt (bread maker)
I took the first picture with a flash, so it turned out to be so sunny, joyful, like baking!

6 hours after the evaporation of excess moisture, the shape has not changed. The beer gave the bread a pleasant aftertaste
Vafelka
mitricz, thanks for your interest in my recipe. The bread is really delicious. You have a very beautiful bread. Only, m. B. when replacing part of kefir with beer, you need to slightly reduce the amount of liquid a little straight. Kefir is much thicker than beer.
mitricz
The 900 g loaf turned out to be too big, the third day we can't eat

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