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

[Elena 65]

Elena 65, Elena! Thank you! I am overwhelmed with pride: your bread is the first bread that I baked in Panasonic, and it turned out! The top is a little uneven, I'll be bolder next time. I don't understand how to insert a photo. I'm going to sort it out

The smoothest roof is on baking. Rye is very capricious in this matter. For the last year, I have been adding 20 minutes on the rise after the last mixing. Despite the fact that I remove the scapula on the Darnitsa, out of habit, I add 20 minutes and then the dough is re-conditioned, when the beautiful roof drops a little during baking. Whatever it is, you need to catch the moment when gas bubbles on the surface burst and immediately turn on the baking. But this is too difficult, so in my case, you can probably limit yourself to 10 minutes. And I add 20 minutes on the machine. This is a rooftop retreat. And to be honest, beauty doesn't bother me much anymore, I've already got enough experience to understand that all beauty is hidden in the kolobok. If the bun is correct, beauty is guaranteed. But it disappears at the first cut and then the bread disappears very quickly along with its beauty. Therefore, the main thing is TASTY and only then BEAUTIFUL. Thanks for the praise. It's nice that my attempts to invent bread for my family still make other people happy. Good luck and thanks again, it was nice to get a response.

Lena! I did everything clearly in accordance with your recipe. It was very convenient for me: you look at the scoreboard, you see the time indicated by you and add prunes, etc. The first time I made any changes of my own was scary. And so everything went well: there was enough flour, although I did not have whole grain and I added 25 grams of wheat and rye, respectively. I opened a bottle of kvass concentrate. (unclaimed for a long time). Everything else is according to the recipe, except for pumpkin seeds (not available). In general, in the morning I saw this recipe and decided to bake it by all means. Very tasty, I would say, women's bread. Yes, I think if I had to choose between a store-bought cake and a slice of that bread, I would choose bread! Thanks again for a very clear and understandable recipe. Not everyone knows how to explain everything in a logical and accessible way

[Elena 65]

Elena 65Elena, yesterday and today, I baked your bread for two days in a row! Very good impressions, very tasty! :-)
There is no photo yet, but it is for now! I'm going to oven again and again! I will definitely take a picture. I had to change something in the recipe, but the basis is all yours and your cooking technology. Yesterday I took out the spatula and baked on Basic mode with sesame seeds and brewed rye malt.
Today ... no sesame seeds, no prunes, but I still want this loaf ... I did it WITHOUT ANYTHING! I added dry malt.
And yet ... she made her own will - set the Rye regime. I have a Panasonic 2501. I preliminarily made a 10-minute batch, then put it in Rye. Everything, I did not take out the spatula, I left. After baking, left for 15 minutes on Heating, how did you ... The bread came out excellent ... the roof is convex, the crust crunches! Everything as we love!
Tomorrow the task is to buy prunes and sesame seeds, I really love it in baking! And bake again ...
Thank you for the recipe!

Margarita, thanks for the tip. I am glad that another fan has appeared at my bread. Try another pumpkin prune. seeds. I tried several options, both with raisins and sesame seeds. But crushed seeds with prunes are the most fragrant in this bread. I also love sesame. I have it in the mixture that I add 1 table at a time. spoon into white and gray bread. (mixture - sesame seeds, grated flax seed, not flour, sunflower seeds).I also want to buy amaranth meal, but I will not order it on the internet. They say it is very helpful. I will order either flour or meal. I'll try on white bread. Good luck finding family loaves. I think every family has such favorites.

Today again in the Temka of our Beloved Bread I am finding myself ...
The time of throwing the raisins had to be spied ...
And once again recommend to EVERYONE who hasn't baked yet ~ bake, the bread is delicious!)
I bake with my now homemade dried prunes ~ delicious!

[Elena 65]

Elena 65, Bread ~ delicious, will not come off ~ my roof is ALWAYS dropped by a boat straight ...
If I reduce the water (!), Then the taste is no longer THAT! More precisely, the structure is not the same, he loses everything. Here's a riddle!
But I will and will bake it !!!

[Elena 65]

Elena 65, I came gratefully again!)
I baked in Panasonic 2501 on Rye mode, but I made a splice on Pelmeni, and then I put the program on.
The roof is a little cracked (but for me it's better than a concave one)))
Because the taste is wonderful and the crumb is tender and moist, I conclude that Khlebchik lacked proofing a little. In the next. just add time, about 20 minutes.

I attach a report with a photo. Thank you! I love it!)))

Thanks to the author for the recipe! It turned out the first time, the taste is exactly what I wanted. And there are a lot of stocks of expired kefir at home, there are remains of the children's dairy kitchen. True, the husband tasted, most likely, of mustard oil. I will try to replace it next time.

The second time I bake bread according to this recipe. Now on the timer. Interestingly, the milk will not turn sour? Although if it turns sour, what's terrible? Will there be bread with kefir and curdled milk ... or is it still worth fearing?

Many people bake without removing the spatula, but I advise everyone to try it without additional admixtures

Tell me, pliz, how long before the end you can remove the scapula? If you bake on the BASIC mode 01. I have HP Panasonic 2502

[echeva]

echeva,
Eugene, Elena in the recipe writes in great detail about this: "After the end of the second batch (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 place in the center of the mold, slightly flattening "

[Andreevna]

Andreevna, Thank you

Girls. Thank you all for your feedback. I want to answer right away about whether or not to remove the spatula after kneading. It is necessary to clean up - the bread is baked on a mode not provided for rye flour. What are the differences between the two processes - the rye dough rises very tightly and the extra mixture before baking, which is in the first programs, leads to the fact that the dough with a high content of rye flour falls off and does not rise any more. Therefore, the scapula must be removed. At the same time, when we take out the dough, very carefully, delicately knead it, so as not to lose the porosity that is already in the dough. I shape the bun in a special way, I don’t know what the chefs call it, such movements are done when forming a bun for a pizza (you can see it on the internet) There is not enough time for the dough in the rye mode. Therefore, this bread does not work on rye.

[Elena 65]

Elena 65, so, what is your HP, Lenochka. Not specified.
I have a Panasonic 2501. I baked your bread on Rye. I have it 3 hours 30 minutes. The photo shows that the roof cracked, but it did not affect the taste. Delicious bread. But you can bake in my HP and on a "semi-automatic", ie Kneading, proofing, Baking.
Or else we set the Rye Mode and a special spatula. Then, without waiting for Baking, the stove can be disconnected from the outlet. Wait 20 minutes and switch on. That is, give the bread more time for Proofing.
(I checked, my stove "remembers" the program for 30 minutes)

I have 2502 Europeans. The rye mode differs from the 3 mode in the cycle time. different time not only for lifting but also for kneading. I don't use the rye regime at all. it is most likely intended for pure rye dough. And this bread is too heavy for my stomach. the main bread for every day we have Chabat with the addition of a mixture of flax seeds (ground, now my husband bought fiber, I made a mistake) sesame seed (ground) I throw in two measured tablespoons of 500 gr. flour. I always throw it. The bread is made from whole grain. This bread with salad and lard and butter is very tasty. I bake it in the Chabat mode. This mode is available only on Europeans. There is also a Brioche mode - this is baking with butter. Lush and delicious. I immediately wanted a European, as soon as I found out that there are differences in the modes. And my choice turned out to be very successful considering that Chabata is our main bread.If I hadn't bought a European woman, I wouldn't have known that my favorite bread is chabat.



I also use the function to turn off for 20 minutes, mainly in winter when the temperature equalization algorithm changes. Or when I want a higher loaf. I just definitely turn on the loud timer because I forgot a couple of times that I turned it off. I bake with flour from a local bakery. At first I tried different manufacturers but settled on a local one. The roof never falls or breaks. Beautiful, domed. The husband grumbles - shake the loaf on the barrel, you will make such a beautiful roof. And I laugh, what's the difference, it's still delicious.



Maybe you add a spoonful of gluten, it will add viscosity to your flour and the roof will master the rise without cracking. I have been using dry saf golden yeast all the years. And the muffin and rye raises everything perfectly. What yeast do you use?

what yeast do you use?

I use pressed Lux ​​and dry Pakmaya as an option.

I use pressed ones only for Easter, which I knead by hand. Our Automatic Bread Maker is designed for active dryers. Our model has an algorithm for the timing of when exactly the yeast gets into and on what medium. In our case, the yeast gets into a humid environment and is thus activated.

Lenochka, we talked a lot about this in our Temka Bread Maker Panasonic.
Nowadays, many people successfully use compressed yeast.
I like my regular bread on pressed and dry bread equally. I am very satisfied.
I put the pressed yeast at the bottom of the CP in a puddle of honey (slightly crush and mash the yeast cake), then pour the liquid, then flour and everything else according to the list).
The bread is always good!)

I'm talking about the failure of the roof. it happened to me when I turned it off and forgot. As a result, the dough crawls out of the mold. There is a bunch of gas inside the dough. The dough walls are glowing, so thin. I turn on the baking, it's warm. The gas begins to expand from the heat, as a result, the roof bursts and falls inward. - the output is broken, the time required for the dough to rise, but the walls of the dough are still "strong" and the gas level is normal. Therefore, if at this time you give heat, the gas expanding does not tear the structure and the dough has time to bake. If you just look at the comparative table on the "work" of yeast, then there are taken into account up to 7-8 indicators. The time to reach the maximum dough rise (For SAF 3; 01; 30-Full mode without temperature equalization 4 hours, minus 55 minutes baking is if you add 20 additional minutes on mode 1-3, my yeast reaches its peak) Your active 2; 45; 00 - indicates the manufacturer. If you add up all the little things - high-quality flour with a normal level of gluten - selected yeast (for sweet breads one kind containing more than xx% sugar - I don't remember now, for sour breads another kind - Turkey also has a GOLD-universal brand) And the corresponding time regime everything will come out EXCELLENT, Therefore, the chabat is obtained precisely on the chabat mode and not on the changed number 1 or another. In short, everything is much more accurate than we think. And we all reinvent the wheel and beat the meat with hammers. This is the so-called Dancing with tambourines, when it turned out happy, it did not work out angry. I realized this even when I tried different recipes on different versions. And a full automatic and folding two modes and manual revision.

Very, very tasty bread! I got quite tall and tanned))) I put two tablespoons of dry malt, I didn't brew it beforehand. Everything else is prescription

I'm glad you liked it. This is the most favorite in our family among rye breads.

Thank you so much for the recipe! Fantastic bread !!!
unfortunately not all the ingredients were present, but the taste did not get any worse.
there was no whole grain flour, I took 325 wheat + rye according to the recipe.
there was no mustard oil - added olive oil, rye malt was brewed with boiling water (50 ml).
Prunes are not dried (I have not even heard of this, I have to look), but ordinary and instead of pumpkin seeds, sunflower seeds)))
Mode 1 (main), I did not take out the spatula, I fell asleep at once, closed the lid, turned on the oven and after 4 hours took out the finished bread !!!
Panasonic 2510)))

[TaRa]

I baked the same as TaRa... I went away from the recipe in the ingredients, instead of mustard oil, the usual unrefined sunflower, not pumpkin seeds, but sunflower seeds, and left the baking process according to Panas's technology, did not get the dough and did not touch the scapula. And in the original size M from the author, I put L, shovel for rye - comb

ALL THANKS FOR THANKS. It's a pleasure to receive feedback. I'm glad that many people liked my recipe. Good luck to beginners. The only adjustment. I really like looking at the photos of your loaves. And a cutaway photo is very informative for many novice bakers. Take your time to cut the loaf. While the bread is hot, not cooled down, the cut turns out to be "tight" and the porosity and airiness of just such a rye bread recipe is not visible. Therefore, I wish you patience and many many discoveries in the world of culinary. The aroma of homemade bread in the house is the aroma of peace and love.