Bread maker Moulinex OW3101 Uno

But I have a question, no one wrote to himself for a while, at what minute on which programs will there be a signal? Not in the instructions.

Pages 124-125, black and white booklet, read the table carefully.

[Darnitsky bread]

Urrrah! I love my bread maker. I baked a lemon cupcake according to a black and white recipe - it turned out to be handsome and very tasty, and the aroma is just a miracle. Made according to the recipe for rye bread: Darnitsky bread
Lush wheat-rye bread based on two types of flour and olive oil.
Ingredients:
dry fast-acting yeast - 1.5 tsp.
rye flour - 150 g
wheat flour - 250 g
finely ground salt - 1.5 tsp.
honey - 1 tbsp. l.
olive oil - 2 tablespoons l.
water - 300 ml
Baking program:
Rye bread mode.
Manual:
We bake bread according to the instructions for your bread machine model.
Made small additions: added 1st. l chicory (for color) and the sound of 1 st. l (flaxseed). Program No. 4 weight 750-850g, light crust.
The bread turned out to be very pretty and tasty. The flaxseed added a bit of spice. Next time I want to try adding the Extra-R starter culture (for sourness), a little panifarin (gluten) and increase the amount of rye flour, wheat flour - reduce / add 1 tbsp. l buckwheat flour and flaxseed flour, respectively, reducing the total amount of wheat. During kneading, I always follow the bun, if anything, I add a little flour and level it along the walls with a silicone spatula. At the last batch, I remove the stirring blade, shape the dome of the bread with a damp hand, and no longer touch the oven. The bread turns out all the time with a beautiful dome, shakes out well from the mold. I like to grease the top of the finished bread with olive oil; then I put it on the bars. White for 40 minutes, black for 1 hour.
And that's it! Bon Appetit!

I always dreamed of buying a bread maker! At a colleague at work Moulinex OW5024 - he has been baking bread with a bang for a year already brought me everything I admired I wanted the same, but 6-7 thousand expensive. My brother's wife was presented with Moulinex OW3101 Uno for the wedding; After running the forums and the Yandex market, it was decided to take Moulinex OW3101 Uno! The price of 3.5 thousand I think justifies itself! Yesterday I baked 1 time using Michael's recipe! : yahoo: It turned out very well, even my wife liked it! True, instead of milk, added kefir.

RECIPE

warm water - 150 ml
kefir - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I bake in mode No. 6, weight - 1 kg, medium crust

After I got ready for another hour I stood!

Attaching photo

https://Mcooker-enn.tomathouse.com/ga...cs/95412/IMG_6893-1~0.jpg

Tell me, pliz, a good cake recipe for our model.

Tell me, pliz, a good cake recipe for our model.

Listen, what's the point of posting recipes from thread to forum thread, thereby inflating the site's content? After all, the server space for the site is not rubber IMHO.
Use search. If you're really lazy, follow this link https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=349.0

It's not difficult, believe me

PS And the models of bread makers differ only in the set of functions and the price in the store, they all bake according to the same template.

I went to that section as soon as I thought about the kulich. First, awkward headlines. In order to find the right recipe, you need to shovel a bunch, because not all authors write in the title that the cake is adapted for HP. You open it, and there for the oven. Therefore, it will work out or not - it should only be tried experimentally.
Secondly, it is not clear how many grams and what program to install for our HP.I found one recipe for a monastery cake, it seems simple, but it says that the program for HP must be at least 3 hours with proofing, in Kenwood, for example, there is no such program.
Therefore, I ask who uses which recipe, on which program exactly for our model.
Okay, don't want to share a good recipe, I'll try it myself. I've even figured out which program to choose ..

Your machine has the Dough and Bake programs. Knead and leave for 3 hours, then turn on the Bake program for 60-70 minutes. What is the problem then?

[tatyana_sh]

tatyana_sh Here are the first class ink recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3502.0.html https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10153.0 Basic mode with raisins or for sweet bread.

Oh thanks. What I was looking for. And then there is less and less time, there is no time to bake a test cake. I'll try the first 900g recipe tomorrow. After Easter I will report whether it worked or not.

Hello everyone, can you tell me why it turns out even on the medium crust mode, the crust on the sides and below is burnt and tried to bake the same nonsense and dry inside?

Even though Easter has long passed, I want to unsubscribe over cake.
The oil turned out super, I will do this more than once. Exhibited the program Sweet bread and 1000 grams of weight. I baked it for Easter and the next. half day, halved the ingredients and set 500 grams. It turned out to be moderately sweet, very fluffy, such as the cake should be.
Everything was swept away so that I did not have time to try it myself. I took them on a visit, they didn't eat all the store cakes, they ate mine and picked up the crumbs

People write for our bread machine a good recipe for rye bread, or better than Riga! So eager to bake!)))))))

[Bread with fried onions and bacon]

Bread with fried onions and bacon

Recipe:
330 ml sparkling water
2 tsp salt
2 tbsp. l. Sahara
2 tbsp. l. vegetable oil (optional)
1.5 tsp. dry yeast
500 g wheat flour
1 onion (3 tablespoons fried onions)
5 strips of bacon (3 tablespoons fried bacon)

Preparation:
1.Bacon finely chop and fry in a dry frying pan until crispy, put on paper towels;
2. pour 2 tbsp from the pan. l. fat (use instead of vegetable oil if desired) on the remaining, fry finely chopped onions until light brown, cool;
3. pour in soda water, oil, salt, sugar, flour, and yeast last;
4. oven on the first program, loaf weight 750g, medium crust. Put onions and bacon into the bread maker after the signal (about 40 minutes after the start).

The result is a fragrant bread with a pronounced aftertaste of fried onions and bacon and a very crispy crust. The next day it does not get stale at all, and even after a day, only the crust becomes soft, not crispy.

P.S. This is an adaptation of a recipe from a Panasonic bread machine, I did not add butter at all, since it seemed that there was enough fat from the bacon. The filling turned out a little more than according to the recipe, this did not spoil the recipe at all. At first, the bun may not rise, do not worry - it will rise in the process of steeping! And after the start of the baking process, the loaf grows before our eyes! It turns out almost under the very roof of the bread machine!

P.P.S. It also seemed to me that the filling does not interfere well with the dough and I tore the bun in several places during the kneading process, then the whole filling immediately intervened inside ...

People write for our bread machine a good recipe for rye bread, or better than Riga! So eager to bake!)))))))

In general, I did not succeed purely from rye flour, it is very capricious. There is also a video on how to knead, sticky, does not rise, the crumb is often not baked. Wheat flour is also put into store bread.
I don’t remember which Riga one, I found a very good recipe, it seems similar to the Riga one, I have always been using it lately. Here rye and wheat flour in half, and in most recipes, wheat flour is much more.
But I couldn't find the link, here's the recipe:
1. Water 300gr
2. Apple cider vinegar 3 tbsp. l.
3. Subs. oil 2 tbsp. l.
4. Egg 1 pc. (Sometimes I don't put it)
5. Salt 1.5 tsp.
6. Wheat bran 2 tbsp. l.
7. Concentrate dry kvass 2 tbsp. l.
8. Sugar 1st. l.
nine.Wheat flour 250g + 3 tbsp. l.
10. Rye flour 250 gr.
11. Yeast 1 tsp.
Yes, there are a lot of ingredients, but the result is very pleasing! Always baked, the bun is good, sometimes I correct it when kneading with a wooden spatula.
I bake on 2 programs, as black_cat advised:
"I bake - kneading on program 12 (dough) for 20-30 minutes, then proofing for an hour or two, and switch to mode 11 (baking) for 1.10 minutes + 10 minutes. Crust - pale or medium, as you like . "
I also had ground and whole coriander, put ground into the dough, sprinkled whole. I also put caraway in the dough after the signal. Then something similar to Borodinsky.

Thank you Tatiana I will try to bake! But why the egg and what is the result if you do not lay it down? On the 12th program, the dough is mixed for 1 hour 15 minutes and not as you write 20-30 minutes. And what does wheat flour mean? Is it 1st grade?

Yes, by the way, on the 12th program I just go through it to the end, at first I did as I was told - I interfered on the 12th program for 20-30 minutes, then I turned off the HP and put it on the proofer (that is, I left it with the lid closed), but the difference is not noticed between the 12th program and in this way. And on the 11th program I just put 1 hour 10 minutes and everything is baked.
The egg seems to give stickiness, without it, a heavier dough and crumbly.

I have tasted wheat flour both the premium grade and whole grain. I have not tried the first grade. With whole grain, a little better, a more pronounced "rye" taste, but it is necessary to clearly observe the weight in grams, otherwise, immediately stickiness. Whole grain is "heavy" flour, and produces a heavy crumb by itself.

It is clear Tatyana, I have never met a whole grain! 8) Tatiana, is the weight of the loaf 750 or 1 kg here? Do you need to hammer in the egg or just break it and put it?

Now I'll look at what I have on the pack .. Well, yes, "Whole-grain wheat flour", but this is already "troubles". I did not measure the mass of the finished loaf, in the 11th program the weight is not set, it's just "baking". But I think that more than 500 grams is for sure. Maybe 750 ... I never beat the egg, immediately broke it into a bucket.

Dear bakers!

Very useful forum, I use your advice a lot, thanks!
Big request: I bought Moulinex OW 310130. Abridged instruction. But taking into account my experience, only a list of programs would be enough for me: 1) regular bread, 2) quick bread, etc.
Please, either send such a list, or bark a link.
Thank you.

taking into account my experience, only a list of programs would be enough for me: 1) regular bread, 2) quick bread, etc.
Please, either send such a list, or bark a link.
Thank you.

1. White bread
2. Fast baked bread
3. French bun
4. Wholemeal bread
5. Wholemeal instant bread
6. Sweet bread
7. Quick-baked sweet bread
8. Super quick bread
9. Gluten Free Bread
10. Bread without salt
11. Baking
12. Fresh dough
13. Cupcake
14. Jam
15. Unleavened dough for pasta

Thank you very much!

So I have matured to describe my family bakery:
I took Makyl's recipe as a basis, which on the first page of the topic, but with practice, added and diversified a little

The ingredients are the same: almost
water - 250 ml (hot)
apple cider vinegar - 50 ml
butter - 30 grams
salt - 1.5 teaspoons
ground coriander - 2 teaspoons
Fermented rye malt - one and a half tablespoons
wheat flour 1c or higher - 250 grams
peeled rye flour - 250 grams
I buy yeast from the company Meals (blue bag Activated dry yeast) are brewed in 50 ml of water at 40 degrees with a teaspoon of sugar for 10 minutes
panifarin 1 tbsp. l
Garlic half head medium
Sunflower seed kernels 3-4 tbsp. spoons
Sesame seeds on top to sprinkle

Process:
1.Pour the yeast into 50 ml of water at 40 degrees +1 tsp of sugar and put in a warm place for 10 minutes
2. I put Coriander, Salt, Malt, Oil into the hopper
3.250 ml hot water
4. Apple cider vinegar
5. Sifting wheat flour
6. Sift rye flour with the addition of Panifarin (Gluten is appropriate here)
7. Just the yeast froth and the smell of fresh yeast is just mmmm ... I pour it on top of the flour in the hopper (at the same time, when stirring, the flour will not fly too much
8.Program 4, medium crust, weight 1 kilo

The dough begins to knead. I help lightly with a silicone spatula. Approximately when the end of 2:51 remains HP will notify that it is time to add solid ingredients. I fall asleep the kernels of sunflower seeds (wash it first, of course) and garlic through the garlic press. The batch continues. With a spatula, we help to mix in the sunflower, there is a little needed at the very beginning.
When the batch is over, I level the bread in the bunker with a wet hand, sprinkle it with sesame seeds, slightly drowning it. I close it and wait for the rise (it goes sluggishly but goes on) 2 hours remain until the end, I turn off the bread maker (otherwise, the whole rise will be knocked down by another small batch and it will turn out deliciously, but the crumb will be heavy). I take away the bunker, put it in a bath with hot water so that it covers only the landing cylinder of the bunker, cover it with a towel and periodically add a little hot water. test. it will rise well already.
An hour later I take out the bunker and bake in a bread maker on program 11 for 1 hour, at the end I wrap it in a towel and let it ripen for half an hour. That's all...

An expensive bread comes out ... But why butter? In most recipes, sunflower ...

And I buy that butter that costs 40 rubles per 180 grams. To smear it on bread, you understand that there are vegetable fats, but it is quite suitable for baking. And 6 piece of a pack is required. These are little things.

Hello, please accept a newcomer to your ranks.
Baked 3 times, according to recipes in black and white instructions - not baked inside. (After baking, she kept an hour in a towel). I think I tricked something with the yeast: I can't understand, in the colored recipe book the attached measuring spoon is named on one side of the dining room (everything is clear here), on the other hand, is the small one - coffee? In terms of capacity, I would call the coffee shop a tea-house with a slide. In the recipe for black and white instructions, the weight of the yeast is given in teaspoons, in the color book of recipes in coffee shops, in fact I really don't understand what kind of measuring spoon it is :(
Please tell me how to measure yeast correctly?

I didn’t even check what kind of measuring spoon it was, tea and coffee, I decided that it was a tea spoon, I put the yeast in a small measuring spoon without a slide. What is your yeast? I had Dr. Oetker, one spoon was enough, but the Saf-moment was necessary with a slide.
Maybe the problem is flour? Buy proven, a lot of fakes.

Hello everybody. I have been making regular white bread all the time, I want something else. Some kind of apple muffin, or sweet bread with something. Anyone who has recipes will be glad.

I didn’t even check what kind of measuring spoon it was, tea and coffee, I decided that it was a tea spoon, I put the yeast in a small measuring spoon without a slide. What is your yeast? I had Dr. Oetker, one spoon was enough, but the Saf-moment was necessary with a slide.
Maybe the problem is flour? Buy proven, a lot of fakes.

Thanks for the answer. The yeast was Lvov, fresh, today I bought Saf a moment, but I did not know about flour. Flour - Makfa

As a budding baker, I experiment with recipes all the time.
She baked bread with kefir. The bread turned out good
and today part of kefir has been replaced with whey.
The result is in the photo. On the left is the remainder of kefir bread, and next to it is kefir with whey.
The difference is noticeable. It turned out to be the most delicious bread ever.
I bake for about a month and finally got bread with large holes.
All ingredients are the same, only kefir is 120 ml, and serum is 70 ml.
In the previous baked goods 190 ml. kefir for 320 gr of 1st grade flour.
This is for a 500 gr bun.
Even the taste has changed. The bread is firmer, the previous one is more wadded.
Next time I want to try 50-50 kefir and whey.
If anyone has tried this combination before, please share your tips.

Good day. Please give me an exact recipe for this porous kefir / whey bread!
Thank you

katbery85, recipe for black and white book - white bread.
Only instead of water I took a mixture of kefir and whey.
According to the book, for a 500 g roll, 190 ml of water is needed.
I took 120 ml of kefir and 70 ml of serum. It is possible and in half.
I don't put milk powder.
It always takes me not 345 grams of flour (as in the book), but only 320 grams.
Maybe the flour is like that, maybe I'm making a not very cool dough.
For fluffy bread, the dough should not be steep.
Do not add all the flour at once.
Leave a couple of spoons. Better then add if necessary.
I prefer to bake all the bread on program 3.
She has the same baking time as 1, but the proofing is 5 minutes longer.
Do not be afraid to experiment, the main thing is to respect the proportions.
Try making more whey than kefir.
As a result, you will choose the recipe that you like best.

And where can I get instructions for x / n, or at least a description of the programs? Otherwise, I didn't have a recipe book or instructions in the kit ... Now I'm sitting over an unbaked bread and wondering what I did wrong? ...

The description of the programs is at the beginning of the forum, and I will try to scan and attach a b / w book.
In general, very tasty bread turned out according to Tasha's recipe, although I did my bit:
1. Water 110 ml, Serum 100 ml
2. I don’t put milk powder.
3.salt 0.5 tsp.
4.sugar 2 tsp.
5.rast. butter 3 tsp
6.flour 320 gr.
7. dry yeast saf-moment 1.5 h. l.

I choose the program 3.
I choose the weight of the loaf 750 grams, although according to the ingredients everything is 500 grams.
It rises very high!

I forgot to say, the whey is cold and the water is boiling. it turns out not hot, and not warm mixture, but something in between

Hello everyone) please tell me, can I just put yeast dough and press the baking program? will you get some bread?

First, the dough must be allowed to come up in a bucket of a bread machine (so that its volume will at least double, or even a little more), set the baking time (about 1 hour), and then bake ("press the baking program"). Anything, but it will work out for sure.

Hello! somebody please post a photo from the instruction, like somewhere at the end of a black and white book, it says how long it takes for a certain stage. I really need it, I can't find it anywhere (

[Edward87]

Good afternoon everyone!
Edward87, here is the link immediately the first post with scans of the mode table, which is in the instructions
https://Mcooker-enn.tomathouse.com/in...=9345.0
But, unfortunately, the time of kneading, proofing, kneading is not divided - the total duration is given. Now, if anyone has noticed or has detailed information on each stage, or maybe at least on individual cycles, I would be very grateful!

I asked the moderates to add an additional list of programs and scans with a table of modes to the first post describing our model. I hope everything will work out, and beginners (or those who have lost instructions and a sticker with a list) do not have to waste time looking for or waiting for answers

Hello everyone. Who can tell you a recipe for baking bread from buckwheat, rice, oat flour? If not difficult - the ingredients and the baking mode.

[uriyyy]

uriyyy.All mix recipes here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=264.0

[The black:]

The black:
water - 300 ml (hot)
apple cider vinegar - 50 ml
butter - 30 grams
salt - 1.5 teaspoons
ground coriander - 2 teaspoons
kvass concentrate - one and a half tablespoons
wheat flour - 250 grams
rye flour - 250 grams
dry yeast - 2 teaspoons

I poured salt into the hot water, threw oil, poured vinegar and kvass concentrate. He prevented it to dissolve, added flour and ground coriander. He baked in the mode No. 4, weight - 1 kg, light crust.

White:
warm water - 150 ml
milk - 150 ml
salt - 1 teaspoon
sugar - 1 tablespoon
vinegar 9% - 1 teaspoon
vegetable oil - 1 tablespoon
wheat flour - 500 gr
dry yeast - 1.5 teaspoons

I bake in mode No. 6, weight - 1 kg, light crust

I don’t mess with cupcakes, I didn’t succeed, I’d better buy a ready-made one

As for the kvass concentrate, I bought dry bread kvass. Will it fit?

Program 6 - sweet bread. There is no water in the black and white instructions. Who will tell you - how much water-milk per 1 kg, and is it necessary to take eggs into the total volume of liquid?

There are absolutely no secrets. I bake from black and white instructions, weigh them on a scale.
Sometimes I add flour, I follow the bun. But it depends on the flour.
I haven't baked a cupcake yet. But I made sweet with raisins (according to the recipe from the b / w instructions), it turned out like a cake.
But from the color instruction I baked honey bread - it did not work out.Firstly, I added 4 spoons of flour, and it rose badly, although it was still tasty.
In the evening I will bake Darnitsky from Fugaska (from this site), I will fix everything and lay it out exactly in grams and with photos

You add to sweet how much water and milk. And do you count eggs in the total amount of liquid too?

[uriyyy]

uriyyy, here in sweet bread eggs are indicated in grams + milk + butter = in theory, this liquid is enough, no water is needed, since the flour in this recipe is much less than in the recipe for the main white bread. Although somewhere I came across (perhaps in one of the messages at the beginning of this topic) that someone even had to add flour (if I am not confusing anything).

If you add eggs to some recipe on your own initiative, then first break the eggs, and then add liquid to the desired mark. In any case, it is described in detail in the instructions for HP LG.

[uriyyy]

uriyyy, here in sweet bread eggs are indicated in grams + milk + butter = in theory, this liquid is enough, no water is needed, since the flour in this recipe is much less than in the recipe for the main white bread. Although somewhere I came across (perhaps in one of the messages at the beginning of this topic) that someone even had to add flour (if I am not confusing anything).

If you add eggs to some recipe on your own initiative, then first break the eggs, and then add liquid to the desired mark. In any case, it is described in detail in the instructions for HP LG.

Thank you. He baked sweet bread according to the recipe from b. No. 6 - it was not only torn apart, the dough came out of the bucket and a quarter of the dough was baked at the bottom of the bread machine itself, and in the bucket the middle fell to the bottom of the bucket. According to recipe # 6, I took 4 small eggs, butter, salt, sugar, flour - according to the recipe, milk - 150ml. and yeast 25g usual not dry. The recipe indicates 3 teaspoons - isn't that too much ??? I didn't pour water.

[uriyyy]

uriyyy, the dough came out because there was an excess of liquid in it, and a significant one. For the same reason, the roof collapsed.
The instructions under the recipe clearly read: "1 medium egg = 50g". The recipe says 150g of eggs, you took 200g. The milk in the recipe is 80 ml, and you took 150 ml. As a result, you have 50g and 70ml in the dough unnecessary liquids.
In baking, a very important point is the ratio of liquid to flour! To do this, you need to watch the kolobok during kneading.

I can't say for sure about the amount of yeast, but personally I would put 20-22 g of pressed yeast, but again I don't consider myself a pro, I could be wrong.

I strongly advise you to familiarize yourself with the following sections of our forum, you will learn a lot of interesting things for yourself:

Wheat flour gingerbread man (master class)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

The 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

The bread failed again, I did everything strictly according to the recipe. What can be wrong?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Table of contents of the section "Ingredients and accessories for bread"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

[uriyyy]

uriyyy, the dough came out because there was an excess of liquid in it, and a significant one. For the same reason, the roof collapsed.
The instructions under the recipe clearly read: "1 medium egg = 50g". The recipe says 150g of eggs, you took 200g. The milk in the recipe is 80 ml, and you took 150 ml. As a result, you have 50g and 70ml in the dough unnecessary liquids.
In baking, a very important point is the ratio of liquid to flour! To do this, you need to watch the kolobok during kneading.

I can't say for sure about the amount of yeast, but personally I would put 20-22 g of pressed yeast, but again I don't consider myself a pro, I could be wrong.

I strongly advise you to familiarize yourself with the following sections of our forum, you will learn a lot of interesting things for yourself:

Wheat flour gingerbread man (master class)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

The 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

The bread failed again, I did everything strictly according to the recipe. What can be wrong?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Table of contents of the section "Ingredients and accessories for bread"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Thank you very much!

He baked bread from a color book - "Bread with honey and apricots". It turned out a miracle, which I did not expect (milk with honey gives a lot of liquid), but it did not blow up the top and baked great. Easter cake tastes good, but ...with such an interesting chewing effect - like gum. My child liked it. Most likely honey has such a binding effect. At first I panicked - the dough is too vague (not the same as for ordinary bread - elastic), but when it started to come up, it turned out great (most likely the honey binds the dough so that it would not undermine and jump out of the bucket (personal experience in making sweet bread, prog. 6)). As a result, we got the following bread: