Panasonic SD-2501. Oat bread for every day (25%)

Panasonic SD-2501. Oat bread for every day (25%)

Category: Yeast bread

Ingredients
Fresh pressed yeast	10 gr.
or dry	1.5 tsp.
Wheat flour for general use M 55-23	385 gr.
Oat flakes	115 g
Salt	2 tsp
Sugar	1.5 tbsp. l.
Powdered milk	1.5 tbsp. l.
Vegetable oil	3 tbsp. l.
Water	310 ml.

Cooking method

• For 500 g of a mixture of flour and flakes
• Delicious and healthy bread with 25% oatmeal content. I use fresh pressed (live) yeast, I like it more than dry yeast.
• Measure the water with a measuring glass, slightly heat it up in the microwave (sec. 30), pour it into the HP bucket. Weigh the yeast, crush and dissolve in water. Sift and weigh the flour, add flakes by weight, mix and pour the mixture into a bucket of HP. From above in different corners (we make depressions) add salt, sugar, milk powder, vegetable oil (sometimes I replace it with 30-40 grams of pork lard or 1, 5 tablespoons - by eye). We put on baked goods - program 1 (main, regular white bread), crust color - medium. We control the bun. If you use dry yeast, the bookmark can be done as in the recommendations for the HP instruction.

The dish is designed for

For 500 g of a mixture of flour and flakes

Time for preparing:

4 hours

Cooking program:

01 (main) for HP Panasonic SD-2501

Note

Took a permanent place like bread for every day. The recipe for myself (in terms of the composition of the products) worked out, the balance is not bad, lately I don’t check the kolobok with my usual ingredients, 10-15 minutes to bookmark the products and after 4 hours it’s ready. I use wheat flour of general purpose M 55-23 (according to GOST R 52189-2003), it contains less gluten, the bread turns out to be denser than with premium flour, but this is exactly what we like. Tried it with premium flour, not bad either. The main thing we like is this taste.
Here is a photo of sliced ​​bread

Similar recipes

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Soft oat bread in a bread maker (Crochet)

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[: Brads]

: Brads, good day! A good recipe - I put it in the bookmarks, I'll bake it later. True, I have not met such flour anywhere (perhaps I did not notice it). Is it called that, as you indicated? And another question: what kind of oatmeal to use anyway?

True, I have never met such flour anywhere (perhaps I did not notice it). Is it called that, as you indicated? And another question: what kind of oatmeal to use anyway?

You can use any wheat flour, including ordinary bakery flour (as it can be written on the package)

True, I have never met such flour anywhere (perhaps I did not notice it). Is it called that, as you indicated?

Any flour can really be used. I sometimes use Nekrasovskaya flour (produced by Skyfood LLC). The package says "Baking wheat flour for general use", and on the side there is its marking according to the standards - "M 55-23" and "GOST R 52189-2003". I looked at this GOST, it has less gluten.

And another question: what kind of oatmeal to use anyway?

Yes, any. In addition to oatmeal, I also used "5 cereals". There are rye, barley and so on. flakes, so 10-20 ml more water is possible, and the bun was stickier.

[Brads]

Brads, Admin thank you very much - it's nice when experienced bakers patiently explain to beginners.

Should I bet on M. L or XL?

Should I bet on M. L or XL?

In the first post by the author of the recipe:
The dish is designed for 500 g of a mixture of flour and flakes
Cooking time: 4 hours
Cooking program: 01 (main) for HP Panasonic SD-2501

Understood thanks!

Hello! Yesterday I tried the baking for the first time, and this recipe, I replaced the water with whey! The bread turned out beautiful and baked as it should, but the dough is clearly not well-groomed and the loaf is heavy. How to increase the ascent time? Or can the regime be changed for a longer time?

I have a Panasonic SD-2501. This is "automatic" HP. You can only pick up a program, or combine something. I switched to a different baking style. In HP I do only batch. I use the "pizza" or "dumplings" dough kneading mode. Only in these modes it does not stand idle for an hour before mixing, leveling something there. Pizza is preferable, the bun is less churning. The kneading is about 20 minutes. Then I take out the bucket and make the first proofing in the bucket. Can be controlled by time. Then I remember the dough with my hands (in principle, it can be repeated in HP) and put it in the required form for the 2nd proofing. You can control it too. Then I bake in the oven.
This bread is the most popular for every day. The brick-shaped baking dish turned out to be more convenient. The baking time in the oven, like the temperature, can also be changed and controlled.

Here is a photo of bread according to the same recipe in the oven


and a slice of bread

Yes, I also took this model Panasonic SD-2501. My bread looks exactly like yours in the picture, but the crumb itself is heavy in my opinion. That is, I judge by my "manual experience", everything is the same and the hand loves the dough. Maybe that's why I don't like something. But the guests just eat it and eat it at the moment. We will rehearse with the modes to find our "flavor"!

... the crumb itself is heavy in my opinion. ...

Bread with grain will not be very airy precisely because of the grain. Lush and airy is obtained from pure wheat flour. But we have got accustomed to the air "sometimes", in the hunt. All for an amateur, tastes are different. The mouth rejoices at a large piece
Happy experiments!

Thanks a lot for the recipe !!! I, a novice baker, really liked it. I will use it as a daily bread.

Thanks a lot for the recipe !!! As a novice baker, I really liked it. I will use it as a daily bread.

The bread is tasty and healthy, we use it exactly as for every day. It doesn’t get boring, but of course I bake other types for a change.
According to this recipe, I now bake in a brick-shaped oven. Baking in the oven is much tastier. HP is used in this as a stirrer.
Although there is a good plus in HP: I charged everything, set it and forgot it for 4 hours. And from XB it turns out more airy, although we like more dense.

Today I cooked oat bread in a bread machine, instead of cereals I used oat flour. Since I put it at night, I did not track the kolobok. The bread turned out to be airy and soft, and insanely tasty
Next time I'll try to do it without milk, I want to compare tastes

I prepared oat bread in a bread machine today, instead of cereals I used oat flour. Since I put it at night, I did not track the kolobok. The bread turned out to be airy and soft, and insanely tasty
Next time I'll try to do it without milk, I want to compare tastes

We have this recipe every day, or rather bake every other day. Lately we have been doing without milk, bread is bread. It is possible with flour, but we use Hercules oat flakes, it is easier and sold everywhere. The order of the bookmarks was slightly changed, we dissolve yeast and sugar in water, and immediately soak the flakes in this liquid. Top with flour, salt, and vegetable oil. In HP - and forget for 4 hours. There are no more punctures.

Good day, everyone. Recently I became the owner of the Panasonic SD2501 stove. The first bread was French (from the recipe book) and everything worked out, I didn't even have time to cool down, but it was already being eaten. The second was this (very tasty recipe): nyam: The taste is amazing, but it crumbles very much. Connoisseurs, please tell me where I could screw it up?

You haven't messed up anything. when replacing part of the wheat flour with oatmeal or corn. for example, crumbling always increases, and the more, the more you add other, non-wheat flour. This is the peculiarity of not purely wheat breads.

Thank you! You have calmed me down! Not many not here, but still.Please tell me the recipe for Darnitsky bread :)

Please tell me the recipe for Darnite bread :)

Darnitsky is spelled with the letter "c". Links to part of the recipes
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=596.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=100332.0
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4582.0
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94316.0
You can use the search on this forum, the form on the main page is at the top and enter the word "Darnitsky". The search results are impressive, there are many recipes.

Thank you very much! : flowers: and t9 on the phone evil forget to check.

Already 2 times I baked this bread and both times there is bitterness. Tell me, is this the way it should be, or is it an error of some product?

Bitterness can be present if the oatmeal is expired, then they can be bitter.

Bitterness can be present if the oatmeal is expired, then they can be bitter.

so that's just the point ... they were just bought (((I'm desperate

so that's just the point, they were just bought (((I'm in despair

Have you checked the expiration date on the freshly bought one? In our stores, you can often find expired goods.
and oatmeal and flour are not stored for more than six months. And oatmeal is only three months old ...
try buying oatmeal from another manufacturer.
Personally, I did not bake with cereals, but added oatmeal flour many times, the result is excellent!

I have been using this recipe for more than a month, and it has never let me down, sometimes I only use oatmeal, sometimes mixtures (porridge: "3 cereals" "4 cereals", "5 cereals"). Everything works out.

Thank you all for the tip (about porridge, etc.). We will try

Already 2 times I baked this bread and both times there is bitterness. Tell me, is this the way it should be, or is it an error of some product?

In my opinion, unambiguously low-quality / expired flakes. Try others.
I am not let down by such

In my opinion, unambiguously low-quality / expired flakes. Try others.
I am not let down by such

ABOUT! Thanks for the tip, but I've never seen such flakes ...

Hurrah!!! My firstborn !!! Only instead of water and milk powder, whey. This is the appearance. There are flaws, but this is the first !!

Here is a cutaway.
[
There is something wrong at the bottom and the crumb is so separated by a piece. Gingerbread man missed control. First I opened the oven, it was still too early to understand something, and then I missed it, the ascent had already started. But everything is baked, delicious, especially the crust! Thanks everyone !!!

Please tell me, upload pictures only through the radical? How many pixels? Something I get small and does not increase

Please tell me, upload pictures only through the radical? How many pixels? Something I get small and does not increase

probably it is possible on others, on this site a radical is recommended. read the rules on the radical, there is an opportunity not to reduce the size of the photo.

Thanks, all worked well! It's just that you need to decrease it on other forums, but here everything goes!

Very tasty bread thanks for the recipe!
Brads please tell me what if you put it on the "French" mode?
A little bit denser than the crumbs

Very tasty bread thanks for the recipe!
Brads please tell me what if you put it on the "French" mode?
A little bit denser than the crumbs

I have not tried this recipe in the "French bread" mode.
With a dense crumb, loaves with baked goods in the oven are obtained almost according to a similar recipe. There I use HP practically only as a stirrer. Now I mainly bake loaves, a full cycle in HP is rare. Here's a link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=193810.0

I will try all the same in "French" I will unsubscribe a little later)))

Nah, in "French" nonsense turns out (((five-point-crumb 3, appearance 2

I bake similar bread in the French mode: 320g flour + 80g flakes, everything else is according to the French recipe for Panasonic.Liquid - I usually use whey, I also like live yeast - I need 8 g. Excellent bread!

Thanks Sveta!)

The bread is aaaabaldenny! Sveta and what else is delicious in HP bake?)

I brought thanks for the bread recipe. It turned out very tasty. I put it at night and did not control anything

I brought thanks for the bread recipe. It turned out very tasty. I put it at night and did not control anything

To your health! I really do for every day, healthy food and DOES NOT BORE)

[Panasonic SD-ZB 2502]

Wonderful! Many thanks to the author! Everything turned out without dancing with kolobok a tambourine. Everything was perfectly baked in HP Panasonic SD-ZB 2502... The taste is excellent.

🔗 🔗

[Panasonic SD-ZB 2502]

Wonderful! Many thanks to the author! Everything turned out without dancing with kolobok a tambourine. Everything was perfectly baked in HP Panasonic SD-ZB 2502... The taste is excellent.

Bake to your health. Tasty and without tambourines)))

Good day!
I want to clarify about the type of oatmeal. In our stores there are different ones - which are boiled for 1 minute, 3 minutes and slow-cooking whole grain flakes.

For bread according to this recipe, which ones work best?

Good day!
I want to clarify about the type of oatmeal. In our stores there are different ones - which are boiled for 1 minute, 3 minutes and slow-cooking whole grain flakes.

For bread according to this recipe, which ones work best?

Any. The flakes fall apart into trash, they are not visible in the bread. I tried with different ones, including with "Soviet oak" (as you write slow cooking whole grains). But for reliability, for the first time, you can take those that do not require a long cooking.

I liked the recipe, bookmark it!

Brads, thanks a lot for the recipe !!! The bread turned out to be delicious, here is a photo report.
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/99c399810387453aa2b266f2e29bd39e]
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/fp/f852c472654f4015a5a27fa7e6910d60]

True, the top turned out to be not even, but it did not affect the taste. Your recipes are simple and very tasty, this is very important for novice bakers !!!

Brads, thanks a lot for the recipe !!! The bread turned out to be delicious, here is a photo report.
True, the top turned out to be not even, but it did not affect the taste. Your recipes are simple and very tasty, this is very important for novice bakers !!!

This taste is the most successful and for every day, it does not bother, although I have tried a lot of things.
I use the simplest and most affordable products.
And the roof is even more even - try to select the amount of flour / water for your flour by experiment. And keep the yeast balance.
I still bake loaves in the oven using these recipes. It turns out even tastier, though a little more fuss.