Borodino bread ceased to turn out - tell me why?

Good evening! For many years I have been baking ala-Borodino bread according to the recipe for cotton Panasonic SD-257. And then a couple of months ago it stopped working. I already bought fresh flour, changed the yeast, and put another sort of honey, though the malt has expired, but I think it might not be the case, but something happened to the rye bread baking program? Along the edges of the loaf, unmixed flour remains, the top is all cracked, one side is lower than the other, and he himself is somehow too flattened. help me figure out what the problem is ?!

Can you give the bread recipe and photos here? And a description of what and how they measured and laid, what ingredients were used?

I'll stand next to you and listen. For some reason, any bread turns out worse and lower than before in a bread maker. It seems that it kneads the dough perfectly, but the baking does not bring the desired result.

RECIPE (I WRITE IN THE SEQUENCE AS I WAS TODAY): 2 CH. L. YEAST, PS. FLOUR 225 GR, RJ. FLOUR 325 GR, GROWS. NERAFIN. OIL 2 ST. L, HONEY (candied) 2 ST. L, ON ST. SPOON CORIANDER AND Cumin, 330 ML WATER, COOLED RYE MALT (4O GR + 80 ML KIPYATKA). Weigh it in a measuring cup with my usual. WHETHER WHITE BREAD TURNS GOOD (RARE WHEN IT DOESN'T WORK), BUT WITH RYE STRAIGHT WHAT = THAT NIGHTMARE LAST TIME. I START RYE BREAD ON THE PROGRAM, STOP THE SHOVEL FOR RYE BREAD. LAST TIME OIL ADDED REFINER. OLIVE, BUT THE BREAD DIDN'T PRODUCE ALSO.
DOWN IN THE ANGLES (WHERE IT IS ALL LOW) REMAINS OF WHITE FLOUR, NOT VISIBLE IN THE PHOTO.
SORRY, I DON'T KNOW HOW TO INSERT PHOTOS HERE)))

How to insert a photo into a message

THANKS FOR THE EXPLANATION!

Nothing can be understood from this photo Except for the top, nothing is visible.

I looked at the description of the problem and the recipe:
- dry ingredients 225+ 325+ 40 = 590 grams
- liquid about 30+ 330 + 80 = 440 ml.

Normally, 600 grams of flour requires about 400 ml. liquids.

But, if the dough contains malt and a large amount of rye flour, then the amount of liquid must be increased so that the dough becomes soft (but not liquid).
According to your explanations, BELOW IN THE ANGLES (WHERE IT IS AT ALL LOW) REMAINS OF WHITE FLOUR - this indicates that the dough is very steep, there is not enough liquid, so the dough is not mixed. This dough will not rise well, and the bread will be dense and may crumble.

So far I can only say this

Take recipes from the forum and bake bread under the supervision of the recipe authors so that you can always consult. And choose recipes from authors where there are many positive comments and reviews https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=263.0

You know, it's dense and crumbles, that's for sure. But it feels like it's a little wet. Therefore, I don’t understand how there can be little water ((((Maybe the problem is that the flour is too dry, maybe I store it in the pantry))) I need to add more liquid. Next time I'll take the recipe from the site and try. Thanks for your time ...

And what should it be if there is liquid in the dough?
The bread will be wet-dry. But you need to take the store crumb as a reference point, in terms of moisture it is wet and dry, but does not crumble into splashes.

Flour is a moisture-consuming product! Absorption of liquid by various types of flour, cereals, flakes

I want to say that this is custard rye bread from a book for a Panasonic (for all models). Peck this recipe more than once.
The bread is good. Instead of water, I even added whey (I liked the taste even better)
The recipe has already been discussed. Someone, on the contrary, reduced the liquid)