Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Good day!
bought HP Panasonik 2502. The first pancake is lumpy. Gluten free regimen. I sin on the wrong laying of dry yeast. The yeast is like this: 🔗... Unfortunately, we cannot have others. The problem is that the pack says about the need to dissolve them in warm. water in advance, but I just poured it into flour. The bread was not full and generally baked badly, despite the good crust. The rest of all the ingredients were weighed in and filled in strictly according to the recipe. Tell me, has anyone tried to dilute dry yeast with water, at what stage should they be poured then, at the very end or at the beginning to the liquid? I apologize for such stupid questions. I have never dealt with HP. I know it's best to use instant yeast, but we can't (autism, gluten-free, casein-free diet).
Thanks for the answer.

[Happy]

Happy, I also always use yeast that needs to be diluted in water (activate), so I never use a yeast dispenser. Here you have yeast and did not have time to activate and raise the bread. I add some of the water from the recipe - pour it out, heat it a little, put the yeast, and when it starts working, I add it to the rest of the products in the bucket. I do the entire bookmark during the temperature equalization process (30-40 minutes). I put it on the recommendation from the book - dry food on the bottom, everything is wet on top. It always works. Yeast Saf-Levure.

Anastasia, thank you very much for your answer!
For gluten-free baking, the order of laying is somewhat different, first all liquid, then dry ingredients. (Why - I don't know, it's a mystery to me.)
So, in my case, it is better to add diluted and activated yeast to liquid ingredients, or, at the very end, after laying dry yeast, pour it onto flour, as you advise?
I also doubt about fructose (sugar is also impossible), because it is much sweeter than sugar, in what quantity of the recommended dose do you need to replace sugar with it? Subtracted that excessive sweetness also interferes with the rise of the dough.

Tell me, has anyone tried to dilute dry yeast with water, at what stage should they be poured then, at the very end or at the beginning to the liquid?

Just the other day I had to breed dry yeast - there was a need to check it, since the shelf life was coming to an end.

I usually activate it like this: I mix dry yeast with a teaspoon of flour and a teaspoon of sugar. I dilute it with warm liquid (according to the recipe, but better with water). I take flour, sugar and liquid from the already measured.
It was a "test of the pen", since in the KhP I used only dry ones. I poured this slurry to the bottom. On it - flour - dry ingredients - liquid. I don’t know how correct this is in terms of technology, but I’m happy with the result. It is unlikely that this can be done with a delay.

[Happy]

Happy, try to pour yeast on top of the flour so that it does not come into contact with the rest of the ingredients for a while, as in the case of dry ones. About fructose (for me this is also relevant - my husband is a diabetic) - put it to your taste, of course less. Although I am wary of fructose, they write that it is even more harmful than just sugar. I use stevia, no one objects to it. But that's my opinion. You can do as prescribed.

[I use stevia, no one objects to it.]

I use stevia, no one objects to it.

The issue with fructose and stevia is also relevant (in the family of diabetics). The doctor said that sometimes sugar is better than fructose. And at the expense of stevia, doubts gnaw - the product has recently appeared, what if in ten years they will say that it is also harmful? Does anyone know proven and scientifically sound information? Surely somewhere on our forum already discussed.

[vedmacck]

vedmacck, they wrote about stevia in the magazine Health (I trust), and Malysheva mentioned in her programs - a natural product, the doses are minimal, the pancreas does not react to it. I also agree about sugar - if you really want to, let him eat it better. Basically, I don't buy specials, products, most of them on fructose.
And I don't put sugar and honey in bread, and so solid carbohydrates.

Thank you. But I meant normal research. I don’t read Zdorov'e, I don’t watch Malyshev, so I can’t say anything about trust or distrust in these sources.

[vedmacck]

vedmacck, well, it's at the popular level)))). And so - in many sources came across, I closely followed for three years. And the product is not too new, it just became known here. You can thread somewhere in the spec. lit-re look ...

I would be grateful if you find it. And then I only come across pseudoscientific yes explicit advertising articles.
In no case do I say that this is "bullshit", I am just accustomed to being skeptical about them.

Anastasia, we can also do stevia, like maple syrup and Agave syrup, I tried them in ordinary sweet baked goods (I baked cookies) - I don't like the taste (and, to be honest, I don't like it either), especially stevia, and she refuses to eat. Even water, sweetened with stevia, does not want to drink, and maple and agave syrups are going with a bang. But it's hardly worth adding them to bread, probably because of their bright taste - burnt sugar .. But sugar itself is in no way - right there the ears are red, just like from honey ... But honey is still not allowed in baked goods, that's all its beneficial properties are reversed when heated.

Anastasia, what is your stevia? According to the reviews I read, it also tastes different depending on the manufacturer. I have this - 🔗 - I absolutely do not like the taste. But still you will have to try it like a thread when baking bread, how much do you use from the recommended dose of sugar?

[Happy]

Happy, I also have stevioside, like you have such a powder. The doses are too small to have time to feel the specific flavor of leaf stevia. I don't put it in bread. But you try if sugar goes 1-1.5 table. spoons, stevia, I think you can start with a small part of a teaspoon and then adjust. What manufacturer I have - I will not say, they sent me from an Internet store, just prepackaged in a bag, you just can't buy it from us. I put 1 / 3-1 / 2 tablespoons on a two-liter thermos of tea, everyone drinks on the road, even non-diabetics, do not complain about the taste. But of course, these are adults, and you have kids.
In general, we are here with you not quite on the topic talking))). We ought to be in Temko "Diabetes".

And share the recipe for such a bread, please)

I bake a recipe from Arka Rye bread 100% from peeled and seeded flour in HP.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102164.0
I just take seeded Rye flour 275 gr., And sometimes instead of peeled flour I also use wallpaper. And I'm using the 7th program. Before baking, I stop and wait for the volume to double. It happens up to 5 hours. Baking - 1 h 30 min. I do not remove the scapula. The bread slides off by itself.

Thank you. And where do you get wallpaper flour? Specialty stores?

Thank you. And where do you get wallpaper flour? Specialty stores?

We have no problems with rye flour. Its own Belarusian. You can buy at any store. Also with buckwheat, and with linseed, with malt, bran. Worse with corn. Moldavian is rare. She is like an ordinary seeded one. But the imported one is much more expensive, it is called polenta, and it looks like crumble. Grains are felt in the bread. I don't like it.

no more differences

I thought so too, until I bought a 2500. It turned out that apart from the dispenser I did not need in 2500, there is still no program for baking rye bread, which is very necessary. in the book program number 7 is written - rye bread - ONLY for 2501. that's how I was misinformed on these forums.

It's good there where we are not.
I have a rye program, but I bake rye bread either by hand or on the main one. IMHO.

[Marina]

Marina, and I bake rye bread on the Rye program. Why doesn't it suit you? And Rina baked her 50x50 on Rye. The mode is necessary.

that's how I was misinformed on these forums.

Have you confused anything? In my opinion, always and everywhere speaking about the difference between the model 2500 and 2501, the absence of the "rye" program is put in the first place, and only then they talk about the dispenser. Models 2501 and 2502 are structurally really distinguished by the presence of the last yeast dispenser.

Zhany bread or by hand, or on the main one.

and on the main - how is it?

[Marina]

Marina, and I bake rye bread on the Rye program. Why doesn't it suit you? And Rina baked her 50x50 on Rye. The mode is necessary.

Mash, for some reason on rye when baking it is very "frying", I don't like it. Rinin adapted to Pizza and just Baking.

and on the main - how is it?

And the main one is program # 1.

And the main one is program # 1.

but in 2501 there is a special shovel for kneading rye, and in number 1 in 2500 - how to knead it? and in time is 4 hours enough?

And you have not confused anything

I bought in Eldorado, so there the seller assured that the only difference is the dispenser. but it turns out - and the programs are not the same, and the blade is not. and we bought the oven just for the rye.

The shoulder blade does not play any role. Anyone will knead any dough. I have always used a regular spatula for any test. After she wiped herself off, she changed to a comb. Now everything is mixed with a comb.
In fact, the Rye mode is shorter in time. I don't really like him either.
Knead in a bread maker and bake in the oven. This rye is much better.

I bought in Eldorado, so there the seller assured that the only difference is the dispenser.

So after all, the seller in Eldorado misinformed you, not the forum.

Knead in a bread maker and bake in the oven.

we have the wrong oven, a cheap gas stove, it is unlikely that anything edible will turn out in it. I would like to find the optimal turnkey rye recipe for 2500.

I bake rye bread on the first program in the HP-2500, I just take out the spatula after kneading and there are no more strokes. Here is rye bread, baked by me in HP Panasonic-2500. Then I put the L7 form in the bread maker, and baked it in it. Just for those who have an unimportant oven or no oven at all.


And this is a cut:

we have the wrong oven, a cheap gas stove, it is unlikely that anything edible will turn out in it. I would like to find the optimal turnkey rye recipe for 2500.

Then on the main mode. Moreover, you will surely bake with the addition of wheat flour. It will turn out great. Don't even worry about it. Look in the recipes, many people bake this way.

Is there a complete recipe with ingredients somewhere? Is it really easy to replace one ingredient in the recipe from book # 1 - wheat flour with rye flour? they say that you cannot bake from 100% rye flour, you need to add a little wheat. I would like a full-fledged photorecept, can you throw a link?

There are many recipes on the forum. For example this one:
Darnytsia bread for husband (bread maker) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4582.0.
Also see the recipes here:
Wheat-rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=262.0
Rye-wheat https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0
Rye https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=265.0

And this is a cut:

detailed recipe please

[Rina]

Wheat-rye 50x50 bread with live yeast (bread maker), author Rina

Hello everyone! A huge request, maybe it is somewhere, but I did not find it, could someone measure a bucket from 2502? Great accuracy is not needed, even approximate dimensions ...

I have 2501, but they are all the same in buckets.
In centimeters: 19 x 14 x 15 are internal dimensions. Height from the table 19. I don’t know the volume, but if necessary, I’ll pour something.

[marinastom]

marinastom, Well, thank you! helped out! volume is not necessary, dimensions were needed

likbez, I have the same story with the purchase of HP Panasonic 2500 - I did not read reviews on the Internet about the difference between 2500 and 2501, but went straight to the store, where the consultant also said that the difference was only in the dispenser. And I took HP with the calculation to bake rye bread. At first I was very upset, and then I found so many recipes on the forums !!! I have had it for 2 years already, I do not regret it at all!
My favorite recipe from there is BREAD WITH RYE FLOUR:
yeast - 1 tsp
rye flour - 80 g,
wheat flour - 320g.
salt - 1 tsp.
sugar - 1 tbsp. l.
vegetable oil - 1 tbsp. l.
water 270 ml.
Time - 4 hours.
The program is the main one.
I also add bran - 1 tbsp. l.
This is a small size loaf.
The bread is perfect in the proportion of rye and wheat flour.

In general, look for "your" recipe here: Forum | BAKERY - SELECTION & OPERATION | Selection and operation of bread makers | Panasonic Bread Maker
GOOD LUCK !!!

Mash, for some reason on rye when baking it is very "frying", I don't like it. Rinin adapted to Pizza and just Baking.

It seems to work for me very well and does not fry anything. And before, after the purchase, did it bake too, or only recently it began to bake? Maybe it starts to bake over time?

Mash, it also happens on regular programs, but there, rather, because of excess sugar (sometimes I will go too far) Maybe rye too? There is a decent amount of honey in Rinin. Do you put everything according to the recipe and normul?

[Linadoc]

By the way, I really liked the rye bread according to a very simple recipe. It was posted in the topic about multicooker Steba Linadoc... I will describe approximately.
400 grams of flour (you can use rye and wheat of the first grade in half, only rye can be used)
0.5 teaspoon dry yeast (Saf-moment type)
Salt to taste
380 ml of kefir, preferably 1%.
She does this: kneads the dough in a Bread Maker on Pelmeni or Pizza for about ten minutes, covers it with a film and !!! in the refrigerator for 15 hours - a day !!!. Then take out the dough, warm it up a bit, she adds half a teaspoon of yeast (I didn't), leave it in a bucket or put it in a slow cooker, or a baking dish, stand for half an hour-40 minutes and bake.
It turns out amazing rye bread.
You can add malt, but, depending on its physical state, adjust the liquid or flour.
Yes, and butter optional.

There is a decent amount of honey in Rinin. Do you put everything according to the recipe and normul?

Marin, I add everything exactly according to the recipe and everything is fine so far. But I use not only Panasonic, I also bought a Scarlett-400 and they work alternately, so consider that Panasonic works every other time. And yours works more, so I think that over time, probably, he starts to "fry" ... If so, then it's a pity.

Greetings
Can you please tell me how to achieve a denser crumb in white bread?
I don't really like the airy, it's difficult to smear oil)))

I think I'll try to reduce the liquid. But this business is not easy, you can screw up.

Can I add something?

Better to reduce fluid. Reduced the liquid by 10 ml from the basic recipe, baked the bread and decide whether the bread density is suitable or not. Next time, reduce the liquid by another 10 ml. bake bread and look at it, decide if the new density is right for you. You can reduce the liquid until it "undermines" the roof of the loaf. Here you should add 10-15 ml of liquid and stop there.

[marinastom]

marinastom, but can I have a link to the recipe?) I can't find it in any way

Katyusha, the recipe itself is not posted there. She just told how she was doing. I'll try to search later, then I'll write a link to her message. I did exactly as it is written above. This makes a wonderful rye bread.

[marinastom]

marinastom, thank you, maybe you will find it) And I've already re-furred all the recipes for Shtebochka five times

For those who want to bake good rye breads in HP without a special mode, I advise you to read the topic
"Rye" tips from Gasha ... I got a wonderful rye bread, after reading and using the advice of Gasha, as well as the practice of other bakers described in the topic. But in my family rye bread is not favored, and therefore everything ended quickly, I even forgot to make a report. But the bread turns out wonderful
Follow the tips and do not neglect writing down, as soon as you like the result, you can rewrite the recipe with ALL the nuances on a clean copy and use it constantly.

Oh, Natasha is drawn! Hello lost, so glad to see you!

[Kostik]

Greetings
Can you please tell me how to achieve a denser crumb in white bread?
I don't really like the airy one, it is difficult to smear oil)))

Kostik, a dense crumb should be obtained on the 2nd program, Basic fast.