Wheat-rye bread with prunes and pumpkin seeds for Panasonic (SD-2502)

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Wheat-rye bread with prunes and pumpkin seeds for Panasonic (SD-2502)

Category: Yeast bread

Ingredients
Flour / s	275 gr.
Rye flour	150 gr.
Whole grain flour	50 gr.
Salt	1.5 tsp.
Honey or sugar	40 gr. / 2 tbsp. l.
Milk	200 ml.
Old kefir 2.5%	150 ml.
Mustard oil	2 tbsp. l.
Liquid malt extract or kvass wort	2 tbsp. l.
Fresh / dry yeast	8 g. / 1.5 h. L.
Sliced ​​dried prunes	80 gr.
Pumpkin seeds (roasted, crushed)	40 gr.
Kneading spatula ordinary

Cooking method

• Add vegetable oil, premium flour, rye flour, whole grain flour, salt, sugar to the bottom of the mold (if you chose honey, add it to the milk mixture). We measure out milk old kefir, malt or wort (and honey), mix and carefully add to the mold. In 2 minutes before kneading into the liquid, crumbling the yeast, if the yeast is dry, add the same or to the yeast dispenser (if available in the model). Rinse prunes, dry, cut and dust with flour. Lightly fry the seeds and grind them in a blender. The gingerbread man, at the end of the first batch, is dense, without a "comma" and "skirt". Before starting the second batch (on a timer x / n 3.07) add prunes and seeds. After the end of the second kneading (on a timer x / n 2.50), take out the dough with oiled hands, remove the spatula, form a beautiful bun (the oil from the hands should be absorbed into the dough) and carefully put in the center of the mold, slightly flattening. We present all our worries to our wonderful assistant, a bread maker. After the signal- end of program, 15 minutes. heated. Next button STOP and get it out. We are gaining patience, we are waiting for it to cool down. Bon Appetit

Time for preparing:

3.30 minutes

Cooking program:

mode 01 / weight M / medium crust

Note

Darnitsa "cake" For lovers of whole grain flour, the first option was in the proportion: 250 gr. wheat premium + 150 gr. rye + 75 gr. whole grain flour. The rest is the same. I like both options - I advise you to try both.

Lena, well done for showing this recipe. (y) This is really cake .. Pekla three times already - and it always turned out very tasty ..

Lena, the first program in Panas lasts 4 hours, and you have written 3.30. I love bread with prunes, thank you.

This version of the recipe has nothing to do with Darnitsa bread, therefore it is not entirely appropriate to give such a name to bread. It's just wheat-rye bread with prunes and seeds. Moreover, it is not a cake.

With your permission, I propose to call the bread "Wheat-rye bread with prunes and seeds"

Lena, the first program in Panas lasts 4 hours, and you have written 3.30. I love bread with prunes, thank you.

There is 30 minutes. alignment, and the cooking process itself 3.30 (filled in the finished form)

This version of the recipe has nothing to do with Darnitsa bread, therefore it is not entirely appropriate to give such a name to bread. It's just wheat-rye bread with prunes and seeds. Moreover, it is not a cake.

With your permission, I propose to call the bread "Wheat-rye bread with prunes and seeds"

If scientifically, then yes, but if with humor, then "cake"

Lena, well done for showing this recipe. (y) This is really cake .. Pekla three times already - and it always turned out very tasty ..

Thank you, no matter how I can not start another oven, all my relatives ask only to treat them with this. I'm still waiting for the passions to subside, but for now I bake it more often than white. My family members love him very much even with tea.

If scientifically, then yes, but if with humor, then "cake"

Thank you for understanding! And what is our Panasonic model? Maybe we'll substitute this too

Lena, please tell me what the heating gives after the end of the program?

Lena, please tell me what the heating gives after the end of the program?

If I take it out right away, then the bread is not so "crispy", heating makes it possible to gradually cool the loaf and it falls out of shape very easily. And if it's hot right away, it is more "vulnerable" and the crust is different, I don't know how to explain it, just by trial and error. I like this way more. I put the baked goods on "light" and then keep them heated.

Thanks for the answer!

Elena, I'm sorry, but it's not entirely clear to me how freely you handle the ingredients: the recipe for this bread indicates malt or kvass wort
i.e. (KKS) 2st. l / 2st. l. Explain to me please bewildered about the equivalence of such a replacement.
For some reason, I think that if you remove the malt, then you need to add an equal amount of rye flour, and if you add CCS, then its mass should be equal to the mass of malt multiplied by 1.3 and, accordingly, reduce the amount of water (liquid), in this case, somewhere 40-45g.
And, probably the most important thing: what is the point of laying malt or CCS, or other substitutes, if they are not brewed according to a certain technology,
Is that only for color? Sorry again, nothing personal, I just don't understand.
Good luck with your bread.

Elena, I'm sorry, but it's not entirely clear to me how freely you handle the ingredients: the recipe for this bread indicates malt or kvass wort
i.e. (KKS) 2st. l / 2st. l. Explain to me please bewildered about the equivalence of such a replacement.
For some reason, I think that if you remove the malt, then you need to add an equal amount of rye flour, and if you add CCS, then its mass should be equal to the mass of malt multiplied by 1.3 and, accordingly, reduce the amount of water (liquid), in this case somewhere 40-45g.
And, probably the most important thing: what is the point of laying malt or CCS, or other substitutes, if they are not brewed according to a certain technology,
Is that only for color? Sorry again, nothing personal, I just don't understand.
Good luck with your bread.

First, I put the kvass wort in a liquid bag-34 gr, when measuring 2 tbsp. l., then tried 2 tbsp. l. liquid rye malt (extract of rye malt "Rye Malt Extract Extra Dark" Finland. It is used in the production of wheat, rye and rye-wheat varieties of bakery products to give them a malt taste, aroma and dark color). I liked both options. These additives do not require brewing and perform the same function as fermented dry rye malt.
Further, I did not understand anything, what a very difficult calculation for me. The bread is simple and tasty to prepare. Kefir gives sourness, honey gives aromatic sweetness, malt gives color and taste to rye bread. And additives for an amateur, baked without them. But definitely with prunes, if the soft is completely distributed in the dough when kneading, I like a little dryish, and the seeds (they are crushed and rarely fall on the tooth) greatly benefit the bread. The smoke and pleasant aroma enrich the rye malt "bouquet" very much. Try it, just "fit" the bun to fit your flour.
P.S. I looked, you have a different model of a bread machine, this recipe is adapted for Panasonic, with one kneading spatula. The result is guaranteed on them (taking into account the errors of local flour)

[And one more trick]

And one more trick, since I slightly warm up the liquids from the refrigerator, in order to get the result faster, I start the program as soon as I go into the kitchen. Then I weigh everything, measure it out, heat it up, and during this time, 5-10 minutes have passed on the timer. That is, we reduced the leveling time, and we will see the fragrant result faster. Here's a trick

Lena, and I'm baking again: girl_haha: Very tasty ... And what kind of prunes do you need - dried or smoked? I do not like smoked, I bake with dried. Maybe I'm not doing it right.

Lena, and I'm baking again: girl_haha: Very tasty ... And what kind of prunes do you need - dried or smoked? I do not like smoked, I bake with dried. Maybe I'm not doing it right.

I, too, with dried, only choose drier, it is more convenient to wash and cut it

Len hello! I went to Caravan, so I think I'll buy malt and then I'll try, I was looking for this malt (whether it was wrong), in short, I found "Bread Kvass-Wheat Light" - I bought it and that - I came home, let's read the composition, and there - sugar, wheat crackers, live malt , raisins and a bag of yeast. Here is a fool and what I did not immediately read there. And now I sit and think I will have to make kvass in the summer, do not throw it away?
What kind of malt or kvass do you buy? (well, some kind of bad luck)

Len hello! I went to Caravan, so I think I'll buy malt and then I'll try, I was looking for this malt (whether it was wrong), in short, I found "Bread Kvass-Wheat Light" - I bought it and that - I came home, let's read the composition, and there - sugar, wheat crackers, live malt , raisins and a bag of yeast. Here is a fool and what I did not immediately read there. And now I sit and think I will have to make kvass in the summer, do not throw it away?
What kind of malt or kvass do you buy? (well, some kind of bad luck)

Wait, now I'll write my composition

Sachet 34 gr. approx. 2 tbsp. l. liquid, thick, dark, sweet - barley malt, rye malt, water, sugar color (burnt sugar), hop extract does not interfere at all, acidity regulator (soda), preservative. I do it on the "sweet" additive and on the Barley (it is not sweet, I added more honey). Everything's OK. It's just that mine love the sweetish rye taste. Imagine, yesterday the cat came to the sofa and began to ask for a piece, gave it a try, so he ate 1/8 of the cut and the crumbs got out, well, the family got it, even the cat eats bread.

According to your composition, the name Kvass is confusing, that is, the bread will be light, raisins will not hurt, but the crackers are superfluous. My kvass is different. Now I'll take a picture, I'll post it. I buy barley and liquid malt in a store at the Dairy Plant (Dnepromlyn). I think that it is difficult to find such specific products in a simple grocery store, so many people use semi-finished Kvass. The yeast is lying, I do not use it, I opened it, the smell is very pleasant, I started the paste, it is bubbling. I want to try using it in bread.

Here are 2 sachets inside and dry yeast "Lviv"


I think sugar is the most

Luda, here is a photo of kvass.

Here are 2 sachets inside and dry yeast "Lviv"


I think sugar is the most

In my opinion, it will not work, the composition is more suitable for making a refreshing drink, in the summer from the refrigerator, that's it.

In my opinion, it will not work, the composition is more suitable for making a refreshing drink, in the summer from the refrigerator, that's it.

So I think so, tomorrow I'll go look again.
Thank you Helen for showing you what, and suddenly I will find one

[1+1]

Luda, 1+1 This is a sticker, I bought it according to the action in Bill, it is in Selpo, I have not looked in other networks.

Lena, and I have the simplest kvass with yeast. We don't have Nordik yet, I'm content with that. I like..

Lena, and I have the simplest kvass with yeast. We don't have Nordic yet, I'm content with that. I like..

While I was looking for recipes, I saw that many people use such fees or concentrates for kvass, from different manufacturers (by the way, even the SAF has such a collection, and we only have yeast in the retail network) And I have been standing in the kitchen Nordic since summer, I think let me try, I read the composition, smelled it, tasted it and made it with rye, it turned out to be very tasty. Then I bought Barley, which seemed not so tasty, and when I tasted it, it was not sweet. Oh, I think what's the matter, I threw more honey and Hurray, again the "tasty" turned out.

Hello Lena !!! Hurray, I found Nordis kvass !!!!
So I have one packet for one loaf, right?

I have been looking at this bread recipe for a long time. Finally gathered today. Tell me, is it possible to put seeds and prunes in the dispensary? what is the difference?

I have been looking at this bread recipe for a long time. Finally gathered today.Tell me, is it possible to put seeds and prunes in the dispensary? what is the difference?

In fact, you can, just set the 3rd mode. I don’t give it up because the prunes are cut, although they are "powdered", but still sticky, and the seeds are chopped, small. If you pour the seeds down on top of the prunes, while 1 batch is going on, they stick together. And since I turn on the stove as soon as I start weighing the flour into the mold (I reduce the leveling time for myself), then cutting and grinding the seeds (I do not grind in advance), taking into account the cleaning of the desktop, just falls on this time. In order not to wash the dispenser later, the raisins are not so easily soiled, I just pour them into the mold. Good luck.

Hello Lena !!! Hurray, I found Nordis kvass !!!!
So I have one packet for one loaf, right?

Yes, squeeze it into the liquid and rinse it inside, so that not a drop is lost. And I put a braid brioche, gobbled up in one day, my son did not try. Only again experiment 3 tablets of ascorbic acid, let's see if it turns out better or worse.

I didn’t think about it (I’ll have to wash it). I put it as in the recipe. Thank you! Then I will report back.

I didn’t think about it (I’ll have to wash it). I put it as in the recipe. Thank you! Then I will report back.

Look forward to .
If the family loves Khrum-Khrum well, if they want a softer crust, you can spray it with water and under a towel. At first, I sprinkled all the bread twice, and the men asked not to spray it. Now sometimes I spray "white table", it is eaten more slowly, so I spray so that it does not dry out in the future. There are no problems with this recipe, they eat very quickly, but I don't want to increase the dosage, because the volume of the dough in the form also plays on "beauty" and the feeling when eaten.

Flax and a scapula for rye or ordinary?

Flax and a scapula for rye or ordinary?

Regular.

The bread is delicious! The recipe is great! Thank you!!! I didn't have to add or subtract anything ... Now the second one is on the way to the hotel.

The bread is delicious! The recipe is great! Thank you!!! I didn't have to add or subtract anything ... Now the second one is on the way to the hotel.

Thank you for your rating, I'm glad you liked it.

Helen hello dear, can I kiss you Such delicious bread !!!!
Simply wonderful, to me something similar to custard, honey is true 1 tbsp. l. added without prunes and seeds (they do not like mine)
And so Class !!! I will bake it without fail and more than once

Thank you Tremendous for the recipe !!!!! (your creamy one is next)

I found 🔗 online store-malt sell, it turns out cheaper than kvass "Nordis" do you think?

I found 🔗 online store-malt sell, it turns out cheaper than kvass "Nordis" do you think?

Luda, thanks for the link .. Doesn't come out cheaper (for me personally) because plus delivery 20 gr. If you also take gluten (do you need it?) Or take two packs of malt, so that it is not so expensive ...
And your bread turned out to be smooth and beautiful

I found 🔗 online store-malt sell, it turns out cheaper than kvass "Nordis" do you think?

Luda is glad that you liked it, she was a little worried, and suddenly something goes wrong.
Thank you for the reference, cool shop, concentrates and flour, I will definitely order polysol (very rich composition), even flaxseed in the form of flour (I already bought it, I pray at the mill from the combine). A super assortment of what is only the flour obtained on the millstones (if it is true I will pay any money, of course within reasonable limits). And as for you will have to pay for the shipment, read below (where should I put 6 kg of low-quality flour, and money down the drain) If you order before me, write the composition of "kvass" in a personal.

Yesterday I sent my husband for rye to Dnepromlyn (I no longer buy wheat from them), for the next rye, when the flour was blowing, I look, not like that, I think, but there can be no catch. but no - the bread has risen right up to the top of the form when it rises (rye should not rise like that), well, everything, I realized again some kind of "chemistry" thrown over. I had this with their last wheat purchase.I was anxiously waiting for the end of baking, to say that it did not work out, it is impossible to fail - a person who has not tried my recipe may like it. But then I felt - the taste is completely different. I went to bed a little upset, I wanted the old one. Flour "White Church" has not yet found, "Khutorok" I suspect of a fake, a little better than the Dnieper flour, but very similar. I bake while on "Macfa", and it is the most expensive.
The conclusion is as follows: do not take large batches of flour, even a trusted manufacturer may start to "chew" when purchasing a low-quality batch of grain, or during long-term storage of grain.
Considering that it is April now, the grain is slowly "melting", flour loses its "good" qualities, the quality of any manufacturer will deteriorate. Only those who have modern technology and technical base wins.
Many newbies (including myself) puzzle over what is wrong, what I don’t do, or what I’m doing wrong, they correspond with experts, and the solution is most often in substandard and unsuitable products.

Yes, the quality of bread depends on flour, I also experienced it myself.

Luda, could not resist ordered:
Whole wheat flour by weight
Rye flour by weight
Polysol with rosehip
Dry starter culture Rogi Dunkel
I haven't ordered the wort yet (I bought it in the Bill for the promotion)
I'll try the flour, I'll unsubscribe.

Yes, the quality of bread depends on flour, I also experienced it myself.

And I tormented for two weeks wondering why such a strong rise and tears off the roof, brought the yeast to the floor. norms - until I tried to bake on a different flour

The conclusion is as follows: do not take large batches of flour, even a trusted manufacturer may start to "chew" when purchasing a low-quality batch of grain, or during long-term storage of grain.

And I take Kievmlin, though in a bag, that year as many as two bags went in a year (we like pastries, pancakes, cakes), I don’t know I like flour, maybe I never tasted the best. although there was a Khutorok and a White Church.

Luda, could not resist ordered:
Whole wheat flour by weight
Rye flour by weight
Polysol with rosehip
Dry starter culture Rogi Dunkel
I haven't ordered the wort yet (I bought it in the Bill for the promotion)
I'll try the flour, I'll unsubscribe.

Oh, I'll wait.
And I want to order malt, I don’t know what to do with leavened wort?
and coarse wheat into what kind of bread?

And I take Kievmlin, though in a bag, that year as many as two bags went in a year (we like pastries, pancakes, cakes), I don’t know I like flour, maybe I never tasted the best. although there was a Khutorok and a White Church. Oh, I'll wait.
And I want to order malt, I don’t know what to do with leavened wort?
and coarse wheat into what kind of bread?

Wheat is rough. grinding is whole grain.
What leaven wort are you writing about?
I tried dry malt once, Belarusian, brewed the whole volume. Did not like. Kvass wort gives a richer taste. there is one more time I bought a jar of Rye Malt Extract Extra Dark Finland. It is used in the production of wheat, rye and rye-wheat varieties of bakery products to give them a malty taste, aroma and dark color, as there was also a rich and aromatic composition there. Rina recently wrote that she doesn't like to brew, the aroma disappears, maybe that's why I didn't like it.

The fact that kvass wort is better than malt?

The fact that kvass wort is better than malt?

For me, yes, and the liquid form also simplifies the cooking process (I like that too). And the dry one is advised to brew one part, add the second to the flour, then there will be a better effect.

[Lena,]

Lena, thanks for the recipe! : flowers: Yesterday I baked a delicious dessert bread. Baking, albeit with minor changes: wheat flour 315g + 10g wheat bran, rye according to the recipe, and without seeds (there were none). I will definitely bake some more!