Bread maker Мirta VM 612, who can tell you the proven recipes? :)))

Hello everyone! : flowers: I'm new here. My husband gave me a Mirta VM 612 bread maker, without consulting me, like a surprise. The oven is Chinese, there are many recipes, but there are no recipes for rye bread and cake. I haven't baked anything yet, but I would like to get a good bread the first time. I understand that the stove is not great, but that is what it is. Forum users, who have one and who can share recipes. I would be grateful for any advice.

The stove is excellent, for many it works for many years. The names may be different, but the plant was alone. Take any recipe you like from the forum.

PS. Thank your husband for the good choice x \ n

Thank you for your answer: flowers: I just don't understand which program should be chosen for rye bread, there is a French program, basic, for whole grains. Please tell me simple recipes for making black bread (I don't eat white). Can you give a link to similar recipes for my stove?)) And what stoves from this factory, as I understand it, are with the same programs?

Try this bread recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=886.0

on the forum there was a topic about bread makers from one plant.

this topic https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=26545.0

gypsy, thank you very much !!!! ... : rose: I'll study this afternoon. Py. Sy.: I wanted to scold my husband that I bought the first stove that came across, but after your words I will appreciate the gift

bread with rye flour can be made on the basic (1) or whole grain (3) programs, depending on the flour or personal feelings.

A friend has a Klatronic stove, I just looked, an analogue of mine, or rather, mine is an analogue of a clathronic. Can her recipes fit my stove?

All recipes are universal. Take any and bake. The main thing is that the test weight should not be more than the norm for your stove.

Start with the recipes from your instructions (to fill your hand), and then as you disperse, then all the recipes will work out, and you will fall in love with white (do you eat loaves?). I, too, did not like the white shop before, but I enjoy eating from my bread machine.

Thank you girls for the advice. : rose: I'll fill my hand. But I love white, I just try to eat less, otherwise it will blow

gypsy, but how to select the weight, compare according to the recipes of my stove? There is a button the size of the bread, is that not it?

You can knead a maximum of 500 grams of flour in your oven. Pour in more - it will be difficult for her to knead the dough and the dough may come out of the bucket during fermentation.

Strange ... And the recipe says 520 gr. Is it going to climb out? And if it comes out, what to do?

gypsy, but how to select the weight, compare according to the recipes of my stove? There is a button the size of the bread, is that not it?

This is the size of READY bread, along with other ingredients !!!!

For this weight of READY bread, you need to lay about 250-300 grams of flour!

There is the concept of Dough - PASTRY blank, and there is the concept of READY BREAD (baked)!

We look at the topic The ratio of the weight of finished bread and the amount of flour bookmark https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Strange ... And the recipe says 520 gr. Is it going to climb out? And if it comes out, what to do?

+ \ - 20 grams is not critical, more is possible, but keep in mind always a pound of flour.

phew, and I have already set to bake and prepared to catch the running out bread: girl_wink: I have already figured out about the finished bread. I didn't know where to look at the flour in a measuring glass. I found an old measuring cup and it says flour and grams.And on the Chinese measuring cup some mysterious signs are written: 8 OZ, 2/3 CUP (I understand that this is a cup, but I don't have a cup in my recipes anywhere)

If your recipe is in grams, it is best to have a scale. Or at least be guided by the table of approximate weight.


One cup = 1 cup = that's like 237 grams of water.

here in more detail 🔗)

gypsy, thank you very much for the table, I will study. And the bread has already risen above the bucket, but does not flow out anywhere yet. Looks like a bun

Hurrah!!! The result is a delicious bread thanks to your advice: rose: Such a big bread! I didn’t expect it, twice as high as an ordinary white brick. I cut a piece, and it is kind of soft. When it cools down, will it be drier or will it remain as under-baked?

Congratulations on your first bread! It is better not to cut hot.

gypsy, I tried rye without malt (we simply don't have it in the city), the bread turned out to be unsuccessful, hard crust, in the middle, some kind of dry bread. In general, nonsense. And you won't find dry kvass here.

gypsy, I tried rye without malt (we simply don't have it in the city), the bread turned out to be unsuccessful - hard crust, in the middle - some kind of dry bread. In general, nonsense. And you won't find dry kvass here.

online shopping to help you

I found dry kvass and read many interesting recipes here. I will experiment: spiteful: thank you !!!!

I have the same Mirta, LG has the same model LG 1772, it seems, he took the stove to make himself cheap bread instead of the store one.
The prime cost of 600 g of a loaf (excluding equipment depreciation and taking into account electricity) is 2.15 UAH, when there are no cheaper than 2.60 UAH in stores.
The bread is soft and keeps its shape due to the crispy crust.
Recipe (in order):
2 tbsp. l. olii (try unrefined)
300 ml of water (filtered)
1 tsp salt
400 g flour (by trial and error, I use Crimean flour)
2.5 tsp dry yeast
Program 1 (basic), bread size 0.9, dark color.

Good luck with your baking!

Gave the same unit))
The first 5 attempts to bake something normal have sunk into oblivion, but here people helped me and I got excellent bread from the book of recipes for the oven. Classic French bread, only the ingredients were poured in not in the order in the instructions, but vice versa. Sparva yeast, then flour, then sugar-salt (in different corners), then water and vegetable oil. Water must be poured so that it is completely on the flour, otherwise the yeast will begin to act even before the kneading goes. Well, control of the kolobok. I didn't add all the flour, I left about 50 grams, in the process of kneading I helped the "kolobok" with a spatula and added the remaining flour until the dough began to lag behind the walls and hands)) And the rest is a matter of technology)
I wish you good luck if there are interesting recipes for "our" oven - share)

Hello everyone. We bought a 612 myrtle stove. I baked sweet bread according to the recipe. And he is so ugly in appearance from the top all in pits and slides. it's baked well in the middle, but the crust is tough like crackers. Maybe because of the gaps between the body and the lid. What to do HELP !!!!

Here's another tried and tested recipe:
1 egg,
300 ml of kefir or sour milk,
3 tbsp. l. olii,
1 tbsp. l. vodka,
1 small scoop of salt,
1 bol. a measuring spoon of sugar,
3.5 cups of flour (a glass from a bread machine),
1 pack of saf-moment yeast (11 grams).
Program 1, weight 0.9 kg, medium crust.
It turns out gorgeous bread !!!

Here's another tried and tested recipe:

It turns out gorgeous bread !!!

Can you see a photo of gorgeous bread?

How much flour do you have in the dough? Judging by the amount of liquid 350-360 ml. then the flour will be about 530-550 grams.
Then yeast needs active dry 1.7-2 teaspoons, which is only 7-8 grams.

Yeast is not too much for you? Did the dough roof fail?

You can probably put less yeast. I usually take flour with a measuring cup from Mirta, probably 480 grams. But I don't know how to insert a photo here. Tell me!
The bread does not fall off, like Easter, it is very porous and does not stale for a long time!

Hello!!! I'm a newbie here too, they gave me Myrtu, as far as I understood, the oven is not very common, but I'm just delighted with it !!! I do everything strictly according to the book and through the scales, accurate to the gram, everything turns out super! my family now refuse to eat store-bought bread. I already baked 2 cupcakes in it --- marble and ordinary --- so yummy !!! I will continue to master everything by trial method. Maybe someone will tell you who made the dough in it, share your experience on bookmarking products?

girls, and me Mirta BM 165. SATISFIED !!! simple, not dear, and bakes delicious bread!
I've already learned here white simple, and wheat-buckwheat and bran, and Borodinsky !!!!!

Hello! bought a stove (Mirta BM1613). I would like to hear your feedback about it and find out what you can bake with the "Cake" mode (books with recipes were not attached to it)

Newbie on the forum. Purchased Mirta MB 165.2 years warranty. I will join your ranks.
Here is such a handsome man!