Bread maker Moulinex nutribread OW311E32

Dear bakers who have this model of a bread machine, teach us how to use the programs! There are 15 of them in Mula: 1-3 gluten-free, 4. whole grain quick baked bread, 5. whole grain bread, 6. bread without salt, 7. quick baked bread, 8. sweet quick baked bread, 9. French bread, 10. muffin, 11. baking, 12. dough, 13. pie, 14. jam, 15. unleavened dough for pasta. Which one is the main one I have no idea: pardon: I bake wheat bread so far only at number 9, it is the longest in time. I'd like to try out the recipes of other breads from the forum, but I don't know how to "tie" them to my bread maker: pardon: Teach "zheltorotika" !!! I look forward to hearing



General characteristics

Power
700 watts

Maximum baking weight
1000 g

Adjusting the baking weight
there is

Baking form
loaf

Choice of crust color
there is

Timer
yes, up to 15 h

Maintaining temperature
yes, up to 1 h

Programs

Number of baking programs
15

Dough kneading
there is

Accelerated baking
there is

Jam
there is

Yeast-free baking
there is

Gluten free baked goods
there is

Cake
there is

Sweet pastries
there is

Additional Information

Number of kneaders
1

Dispenser
no

Power failure memory
7 minutes

Body material
metal

They gave me this model. The same problem. I don't know where the main program is. I tried simple bread from the attached recipe book "quick bread" 7 program. Everything worked out, but the program was only 1.5 hours long. Did you succeed on program 9? What recipe did you use?

If there are still owners of this model, join us !!!

Good day!
I have the same model of a bread machine. I consider the 9th program to be the main one. She also baked white bread from wheat flour, and wheat-rye, and from ready-made mixtures (Pudoff) and from plain flour. Although it seems to me that it is better to bake bread with a lot of rye flour by starting the yeast dough and baking program in turn, adjusting the proving time itself, since none of the programs seemed to me quite suitable at this time. Rye flour requires a longer proofing time, especially if you make a sourdough dough instead of yeast. On the 7th program, they baked wheat bread, it turned out to be quite dense, I like it more puffy.
They tried to make a cupcake, if you follow the rules for bookmarking products - namely, cut butter into small pieces! (which I just forgot to do) - it turns out great!
The dough and yeast and unleavened (made on dumplings) kneads perfectly!
By the way, for filling nuts, seeds, seasonings at the end of the batch, the breadmaker gives a sound signal.
At the end of the instruction book there is a table with a breakdown by the time of each program - how long the kneading, proofing and baking lasts, I also did not immediately find it, it is very convenient to navigate by it.
So don't be afraid to experiment!

[Inga,]

Hurrah! I'm not alone with this HP model. While I bake everything on program 9 and weighing 1 kg, I like such a loaf, purely outwardly. When they get bread, when they don't, maybe she started learning to experiment with a bun. Yesterday evening I baked "very soft white bread" according to a recipe from the forum, in my opinion it was a success, I took a photo of a whole bread and in a cut on the phone. In the near future I will try to post it (for this I will have to catch my daughter to help move it, otherwise I myself am not very "friends" with the computer)
Inga, But how to properly regulate the proving time in our HP, which one do you set for rye-wheat? Share your experience.

[aunt bad weather]

aunt bad weather, in our H / p, it will not be possible to set the proving time separately, so I knead the dough with a lot of rye flour on program 12 - Dough, then turn off the oven, take out the dough, remove the dough mixer, level the bun and put it back. If the yeast dough for proofing is enough for 1-1.5 hours (in the C / P programs it is about an hour), it is easier to check through the viewing window, if the dough has risen about one and a half times I turn on program 11 - Baking, I set the time depending on the weight of the dough ... If I bake on rye sourdough (my husband demanded that the bread be rye and it was sourdough), then the proofing time for me increases - 2 hours or even more. I made the sourdough myself, it has not yet gained much strength and I am still experimenting with it to find the proportions of ingredients that the whole family would like.

Somehow I baked Wheat-rye bread from this site:
Wheat flour 400 g
Rye flour 300 g
Water 500 ml
Salt 2 tsp
Dry yeast 1 tsp
With such proportions, 9 programs were enough for a good result.
Well, something like this.

I welcome everyone, you have to go to the forums to master this baking. The first experience turned out to be deplorable - rye bread does not work - I threw out the second loaf, the first had to add water - at the end of the baking, the roof just sagged and was not baked, the second loaf was baked strictly according to the recipe - also past, the bun did not work (well, what ,,,, , wrote these recipes in the book for the stove) Tomorrow I will experiment again
- I want to bake wheat-rye for 750g

girls I also bought such HP. Teach !!! but what is not very good. turns out. Before that, I baked bread in a multi, and that was better ... The bread does not rise, when kneading on the sides, there is the remains of flour ...

I have adjusted to my assistant. I bake bread mostly wheat, because my husband only eats it. I took the recipes from a friend from hl Panasonic. The bread rises well and bakes well. I only use program # 9 on a light crust. I use only warm liquids, I like to add pumpkin puree to the bread, and I brush away the remaining flour from the sides or in the corners with my hand when the HP gives a signal (asks to add something). And so I try not to open the lid. Here are the recipes, if necessary, for 1kg of bread.
French:
water 330ml
rast oil 2st l
salt 1h l
flour 560g
dry yeast 1h l
Wheat bread:
water 350ml
rast oil 2st l
salt 1h l
sugar 1 tbsp
flour 560g
yeast 1 h l I wish you success in further baking, you will definitely succeed !!!

Thank you so much! I will try ... what yeast do you use?

Yeast take a saf moment, Dr. Oetker or any fast-acting bakery, the main thing is that they are not old in terms of expiration date.

Girls, take me to your team ... I also acquired such a model of hb ... and I faced exactly the same questions ... I gained a little of your experience ... I will try ... thank you for your help ...

Hello everybody!
I am planning to buy Moulinex nutribread OW311E32, honey. indications need bread without salt and low-protein at the same time. Tell me, who baked bread without salt or without gluten - does it work? Should I buy this model for the "no salt" regime?
I understand that these two modes "cannot be combined", but it is very tempting to have in one bread maker without salt, and without gluten, and without yeast.

[Loinred]

Loinred, that way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0

Loinred, get you here

Thank you, I will also be grateful if the owners of this model will respond to the operation of the mode without salt. I have no experience in baking and therefore really hope for the technique.

I have had this oven for a year now, but I can’t find a good recipe for rye bread, but wheat bread turns out to be very tasty from all the recipes that I tried, I think the most successful milk bread is baked on program 8 sweet quick baked bread weight 1kg maximum crust
milk-200ml
7 tbsp. spoons of water (preferably hot)
1.5 tsp salt
2 tsp sugar
2 teaspoons butter (you can have more)
450 gr white flour
1 tsp yeast (dry)

Girls, tell me is it worth buying this model or not ...and how is bread made with yeast, too, or only with sourdough? 😃 Thanks in advance for your answer

[and67238]

and67238,
thanks for the recipe! Delicious bread turned out (did it twice). I also want to master rye ...
If anything happens, I will unsubscribe.

Bought Moulinex nutribread OW312E32. Same as Moulinex nutribread OW311E32, only a few programs added. So, I'll be in this thread so as not to create a new one.
I liked the bread maker because the body and the main rotating parts are metal. In addition to strength, it is also an appearance. Several people I asked said that white plastic turns yellow with temperature after a couple of weeks.
I have already baked the first bread. Made the simplest of the attached instructions for the bread maker. The regime is French bread. For a kilogram loaf - 9 gr. conventional baker's yeast. He bred them in a glass, when they got up, he poured them into a bucket, which already had all the ingredients.
But, as all users of bread machines say, you need to experiment more.

You can buy fast-acting yeast, you just put them in dry form on flour. I have already tried all the functions in ow312. Except gluten-free bread. By the way, this is my second bakery, the first one was made of white plastic Moulinex, everything turned yellow

Good day to all! I bought our bread maker about 2 months ago and I am also delighted with it! I tried a number of recipes, like half a tablespoon white bread, rye, Borldin and with malt. Everything turned out great, only Borodinsky is not very thick. And the best puffed with malt, I found his recipe on the Internet, but it was for some other model, I don't remember. The bread turned out to be tall, mchgky, airy, a large loaf, right under the lid. Here's his recipe, it's very simple:
water 300ml (took warm water)
salt 1 tsp (measured, which goes together in the stove)
honey 1 tbsp. l.
malt 2 tbsp l. (poured directly dry. A spoon without a slide)
vegetable oil 1 tbsp. l. (poured directly onto the screw)
any white flour 420 grams (exactly measured on the scales)
dry yeast 2 tsp (any, I took a safmoment)
So that is all. We put the liquid first, then the malt, flour and pour the yeast upstairs.
mode 7 Rye bread. I put the weight at 1000g, the crust is medium.
And I don't even look in, everything itself interferes perfectly.
try it, you won't regret it. Enjoy your appetite!

I tried to bake bread, such as Borodinsky (weight - 1 kg.). I quite liked it. I don't even compare with the purchased one. Now you need to try adding milk instead of water. But I'll try it on the sieve.

Sift 250 g of premium wheat flour, 250 g of rye flour.
5 tbsp. l without a slide of rye malt pour 80 ml. boiling water. Mix.
Make half a glass of dough: 9 gr. Pressed yeast, 1 tbsp. l honey or 1 tbsp. l sugar, warm water (take from 400 ml.), wheat flour (take from 250 g). Beat to avoid lumps. After about an hour, the yeast starts up and the volume reaches the rim of the glass. You can put everything in a container.

Put into the container of the bread machine:
400 ml. warm water (of which 80 ml. boiling water and water for a glass of dough);
2 tbsp. l refined deodorized vegetable oil;
1 tbsp. l apple cider vinegar or lemon juice;
1 tsp salt;
1 raw egg;
the resulting malt solution;
Wheat flour;
Rye flour;
2.5 tsp ground coriander seeds;
dough.

Choosing a crust, weight - 1 kg, French bread baking program.
At the end of the second batch, pour 1 teaspoon of whole coriander seeds onto the dough.

What do you think, what if you bake bread using gluten-free bread recipes with regular flour? will it work? for without a year those new regimes?

for without a year those new regimes?

On gluten-free modes

what does ordinary flour mean?

Wheat flour

looked at recipes for gluten-free bread. They use a set of several types of flour. Need to try.
I baked several options for bread, now I need to test these recipes, try to change the number of products and choose the best one so that I can bake it all the time.

I baked a sieve yesterday.

Sift 600 g of premium wheat flour.
Make half a glass of dough: 7 gr. pressed yeast, 1 tsp sugar, milk (take from 300 ml.), flour (take from 600 g).Beat to avoid lumps. After about half an hour, the yeast starts up and the volume reaches the rim of the glass. You can put everything in a container.

Put into the container of the bread machine:
300 ml. milk (take from them for dough);
1 tbsp. l refined deodorized vegetable oil;
1 tsp salt;
2 raw eggs;
3 tsp Sahara;
30 gr. melted butter;
Wheat flour;
dough.

We choose medium crust, weight - 1 kg., French bread baking program.

I have been suffering with this stove for 2 months already. In the recipe book attached to the oven, there are few bread recipes for people without health features. Easter cake according to their recipe did not work out, because it turns out that you can buy spoiled flour in the Magnet store. On the Internet, on the forums, I found out that the stoves differ in programs and in weights, and in volumes. therefore I trust in this forum. Help. who can do what. wanted to make bread with flax seeds.