Panasoniс SD-2501. Buckwheat Wheat Bread

Category: Yeast bread
Panasoniс SD-2501. Buckwheat Wheat Bread

Ingredients

Milk 370 ml
Butter 15 g (1 scoop)
Salt 1 measuring teaspoon
Sugar 1.5 dimensional st. spoons
Wheat flour 300 g
Buckwheat flour 100 g
Yeast 1.5 teaspoons
Sunflower seeds (optional) 1 tbsp. the spoon

Cooking method

  • The spatula is the same as for wheat bread.
  • Used buckwheat flour produced by OOO Granets (Russia).
  • The gingerbread man turns out to be dense and slightly moist:
  • Panasoniс SD-2501. Buckwheat Wheat Bread
  • Rises quite poorly, so don't let that scare you if you look under the lid.
  • As a result, the bread is baked dense, but with air bubbles inside:
  • Panasoniс SD-2501. Buckwheat Wheat Bread
  • Panasoniс SD-2501. Buckwheat Wheat Bread
  • Sunflower seeds in the amount of 1 tbsp. l. the rise does not worsen (in the photo there is bread without them). With less sugar, it rises worse, I also do not advise reducing the amount of yeast.

The dish is designed for

750 g

Time for preparing:

6 o'clock

Cooking program:

08

Admin
Something you do not add up with writing a recipe, or weighing ingredients.

For 400 grams of flour, 370 ml is taken. milk + 15 gr. oil = APPROX. 385 ml. liquid, which is much more than 100% by the weight of the flour (the norm is about 280-320 ml.)

The photo clearly shows that there is a lot of liquid - the roof fell a little and the crumb is more moist.
And at the same time, it can be seen that the crumb is dense, and the roof is bumpy - this suggests that there is not enough liquid, therefore it was difficult to rise, it was not comfortable for the yeast to lift the steep dough.

I admit that buckwheat flour could dry out a lot and the humidity decreased (I had it), but not enough to take so much liquid

Another question on the roof: your bread is mostly wheat, with the addition of buckwheat flour, and it is quite possible to bake it on the Basic (basic) program in 3.5-4 hours, with two proofings. In six hours, the dough could stand, and therefore the roof fell off.

Check the spelling of the recipe, flour / liquid balance, baking mode, baking time
Other users will follow you to bake bread, which may not work for them
Taia
We have a similar bread on the forum * Buckwheat bread "Fluffy" (bread maker) *
I just baked bread according to exactly the same recipe. And I have been baking this recipe for a long time. The bread is of good quality, with an ideal roof, and by the way not dense, but airy and rises well. I have 410 g of liquids. Sometimes it is necessary to adjust the bun, depending on the flour itself. Now I was baking with McFa, so with her I would need 390 ml of liquid
Admin

Taia, please indicate the link to this version of bread
Admin
Taia, Thank you!

The recipe for the link has a different flour / liquid ratio, more correct and believable
Taia
Admin, let me disagree with you. In addition to the presence of panifarin, I do not see any differences. And in my opinion, it is in this recipe that the correct amount of liquid is.
Admin
Quote: Taia

Admin, let me disagree with you. In addition to the presence of panifarin, I see no differences. And in my opinion, it is in this recipe that the correct amount of liquid is.

Corrected my post In the bread on the link, a more real recipe is written
Multa
Quote: Admin

Something you do not add up with writing a recipe, or weighing ingredients.
Everything is weighed right. On a kitchen scale.

Quote: Admin

For 400 grams of flour, 370 ml is taken. milk + 15 gr. oil = APPROX. 385 ml. liquid, which is much more than 100% by the weight of the flour (the norm is about 280-320 ml.)

The photo clearly shows that there is a lot of liquid - the roof fell a little and the crumb is more moist.
And at the same time, it can be seen that the crumb is dense, and the roof is bumpy - this suggests that there is not enough liquid, therefore it was difficult to rise, it was not comfortable for the yeast to lift the steep dough.

I sincerely believe that the people will eat the bread itself, and not the piece of paper on which the recipe is written. The recipe may not be perfect, but the bread tastes good. Yes, dense, but damp. But that's the beauty! And it is stored very well.

Quote: Admin

Another question on the roof: your bread is mostly wheat, with the addition of buckwheat flour, and it is quite possible to bake it on the Basic (basic) program in 3.5-4 hours, with two proofings. In six hours, the dough could stand, and therefore the roof fell off.
I don’t see that the roof has fallen. Bumpy - yes. Thanks to long-term proofing, it evenly rose and even holes turned out inside: both at the bottom and next to the roof.

Quote: Admin

Check the spelling of the recipe, flour / liquid balance, baking mode, baking time
Other users will follow you to bake bread, which may not work for them
Hello other users! Honestly, I do not wish them ill: I have published a three times tested recipe for a specific model of a bread machine.
Guys, if someone likes airy bread, do I really mind ?! Eat to your health.
I like non-wheat bread that is dense. If anyone shares my tastes, welcome to this thread: o)
And what is a lumpy crust? Just a cosmetic defect: o)
Multa
Quote: Taia

We have a similar bread on the forum * Buckwheat bread "Fluffy" (bread maker) *
I just baked bread according to exactly the same recipe. And I have been baking this recipe for a long time. The bread is of good quality, with an ideal roof, and by the way not dense, but airy and rises well. I have 410 g of liquids. Sometimes it is necessary to adjust the bun, depending on the flour itself. Now I was baking with McFa, so with her I would need 390 ml of liquid

Thanks for the tip! To be honest, I was afraid to bake bread according to a recipe that was not designed for my oven model. When I was looking for buckwheat bread here for my oven, I did not find anything, so I had an idea to share it - for the same cautious owners of Panasonic SD-25XX. Behold
ddd
AdminHello, I am completely new to bakery. We bought a bread maker a month ago Panasonic2510. The result was pleasing, the stove bakes great! But over time, of course, we decided to start experimenting. We all love black Borodino very much. Well, or a simple black, the one that was like in childhood in stores, with a slight sourness. We have not had it on sale for a long time. I grew my sourdough on rye flour. It worked the first time. Very wonderful. But here's the problem. The bread turns out to be different. I bake in French mode. It seems to be baked well. But in the beginning it sour strongly. I found the answer in the internet, I need to add baking powder, removed the sourness, but the bread is again tasteless .. I don't understand what the problem is. The next day it dries up, the dough itself is very heavy and unpleasant poluchaetsya .. can tell me what could be a problem ?? I really want to please the household with delicious black bread.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers