Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

Got it! I will find - I will try

you don't have a leavening, rye regime is quite enough for such yeast bread

Do not tell Sveta, from my experience it is far from always!)
The author of the recipe bakes it in Basic. And she warns that the bun MUST be tight, without a skirt!
The first times my roof collapsed was due to an excess of water. Therefore, this time I chose the option WITHOUT adding water. I like a crack more than a collapsed roof.
I chose Pre-Mix + Rye.
I will try this and that ... not scary ~ not to the exhibition

Girls, tell me, please, a recipe for a regular loaf, with a crispy crust and airy crumb. I want to knead in HP, and bake in the oven.

[Irinkanur]

Irinkanur, Ira, have you already baked French in KhP? It just fits this description (but without the oven).

[Irinkanur]

Irinkanur, can give a recipe for sliced. It has a delicious crust, good crumb. The crust is affected by the addition of butter. On the crumb - vegetable. For a more airy crumb, the dough should be made more moist. Well, soft, neat molding into loaves will help keep the delicacy.

[Irishka CH]

Irishka CH, Irina, I also baked it ... Wheat-rye with Prunes.
But I lost to you the competition in appearance for sure ~ the roof with cracks! (Glad I didn't fail) ...
But the taste! Story! I’ve already softened a little hump with Yogurt, but I want more, more, more ... It will stand ~ it becomes tastier. But everyone's tastes are different, but for me so I'll go and carry my thanks to Elena 65 .... again.
The next one I will try to bake on a semiautomatic ... u give a little more.
And I'll add a spoonful of liquid, as Sveta says ...
But I really don't want the roof to sink again ...
I assign him a pink bow ... for the taste!

And I don't like prunes in bread, and in general I don't like prunes, so I don't.

[Irinkanur]

Irinkanur, Ira, have you already baked French in KhP? It just fits this description (but without the oven).

no, I have not tried everything yet somehow my hands have not reached

Irinkanur, can give a recipe for sliced. It has a delicious crust, good crumb. The crust is affected by the addition of butter. On the crumb - vegetable. For a more airy crumb, the dough should be made more moist. Well, soft, neat molding into loaves will help keep the delicacy.

let's

Girls, re-baked sourdough bread. The roof collapsed again. Is it because of excess water? First, I kneaded everything on dumplings with wheat flour. It was watery. Added 2 tablespoons of whole grains and a spoonful of oat bran. Everything seemed to be good. I put it in French. I put 1/4 teaspoon of dry yeast. When kneading, the dough somehow became thinner. I was afraid to add flour. The bread is delicious. I like it more than yeast.



why the photos are always sideways loaded

[Mila Sweetheart]

Mila Sweetheart, and what recipe? Yes, the roof is falling due to excess water.

[Sedne]

Sedne,
Wheat bread with rye sourdough

There is absolutely no yeast here. Wanted the Raisin recipe, but there was no soda.

[Mila Sweetheart]

Mila Sweetheart, why did you stir everything on dumplings? there it makes sense to feed the leaven and during the delay + leveling it is activated.

[Sedne]

Sedne, Svetlana, look at the bun. Last time I did it without yeast at all. But the roof has fallen. I wanted to see what the bun would be. I still don't understand the processes well. Once I filled up the flour, but it was too late. The dough is not mixed.

[Mila Sweetheart]

Mila Sweetheart, and you at least fed the leaven?

Yes, in the morning I fed. Was stuck in the refrigerator at 12 degrees. Rye.Well done. In the evening after work I stood for an hour in the warmth and baked.



I also notice that when the leaven stands, it becomes thinner over time.

[Mila Sweetheart]

MILA, I baked this bread a lot, a lot. Everything will work out without yeast. Never put them with leaven. This Bread is well calibrated.



Well, the roof is clear, but you like the taste itself. How did it taste like you don't write ...



Mila SweetheartSee what the Author writes here ...
Wheat bread with rye sourdough # 218

why the photos are always sideways loaded

Milasha, the girls who insert photos from phones, said that you need to hold the phone correctly while taking pictures

Natalya, it seems like you need to hold the phone horizontally, right hand camera button, I have been photographing this way lately, while there were no shifters.

Pay attention to this, perhaps the reason is the rotation of the phone.

[Mila Sweetheart]

Mila Sweetheart, You will forgive me for getting in, but it was just that this Khlebushek was almost 1.5 years old to us as a family ~ often baked. Look at what I wrote here 2 years ago ... if you need ...

Wheat bread with rye sourdough # 236



Waist, Natasha, hello!)
And I'm always in the subject from the phone. And I always shoot from him. True, I have a smartphone. Photos never spin
I shoot vertically. I post as usual ...
I don't turn the phone anywhere. I hold it the way I speak ...

Good morning Rita!

Mila's photos are always sideways, perhaps the problem is in exposing the phone's camera.
I can learn from the tablet, too, at random, if not attentive. The release button from the angle of inclination of the tablet shows in which direction the direction has changed, you can take a picture upside down, holding the tablet normally

you can take pictures upside down, holding the tablet normally

Yes exactly. There is also a tablet. And when I used to shoot from it, it turned out upside down ... Then I was taught that you can turn it over correctly from a computer, through the Microsoft office picture manager program.
It is necessary to understand once ~ how to hold a phone or tablet. And then I remembered this position.
They say so correctly, girls, that it's not about posting photos on the site, but about the shooting itself. How to shoot and it will turn out!
It's just that my ASUS needs to be vertical ...

Margarita, thank you. Links studied. I will try to take into account the moments. The bread is delicious. Only here is the roof ... Did you take the water according to the recipe? I looked at another recipe, there is a little less water there. And the leaven seems thinner when it stands. Although I try to take equally water and flour. Maybe they are different for everyone. I think I need a lot less liquid.



And the photo on the phone is straight, and when it is loaded it turns over. Next time I'll try to hold the camera differently.

[Yulia]

Ladies, thank you very much for your advice! Only now I was able to thank: the Internet did not work ((I read everything, I will try now, then I will tell you what happened))

Yulia, I made it on black beer in HP, like the recipe of Tatiana (Admin), but there is yeast.

Yes, and it seems to me that yeast is a must! Black beer probably gives a more pronounced taste than light beer?

recipe for rye bread with beer

The photo does not open ... Is there 220 ml of water and the same amount of beer for 500 g of flour? Sorry, if the question is stupid)) I just haven't baked it on pure rye flour yet, but with the usual liquid in recipes, a maximum of 320 ml goes into a circle.

Did you take water according to the recipe? I looked at another recipe, there is a little less water there. And the leaven seems thinner when it stands.

Mila, here the fact is that through the Internet the consistency of someone else's leaven is not particularly visible. Who is she like ...
Even my family changed from day to day, could behave a little differently. And yes, it becomes thinner (ie, Airier) when it stands. He wanders after all.
Therefore, it is more difficult to bake out of habit with Sourdough than with yeast.

[mamusi]

mamusi, even now I remembered, I put honey instead of sugar. And this is additional liquid. Sugar drier
and it is even better not to stir anything on the dumplings beforehand? It’s better for me to sort out the consistency. Otherwise, in an ordinary batch, I still figure out what to add it's too late

And for 500 g of flour 220 ml of water and the same amount of beer is not much? Sorry, if the question is stupid)) I just haven't baked it on pure rye flour yet, but with the usual liquid in recipes, a maximum of 320 ml goes into a circle.

Julia, THIS recipe from instructions for England and Ireland, recipe balance for flour in these countries is normal. But in other countries flour may have a different moisture capacity, therefore - only empirically check and deduce the proportions for a specific flour.
There is also a factor in the speed of flour swelling, that is, it can absorb everything at once, or maybe in an hour, which can give a "deceptive" consistency of the dough when kneading. Therefore, it is often advised to first do everything as described in the recipe, and adjust, if necessary, based on the specific baking result.

[Mila]

Mila, I always bake and bake with honey. A slight difference, if we take into account the difference in the moisture content of the starter cultures, this can be neglected.
It is not necessary to knead in advance on Pelmeni. Try to do everything exactly like the author did at first. Then fill your hand and you will see for yourself what is best for you.
Don't be afraid. Everything will work out. You will also help others later. You just need to bake and bake. To understand

flour swelling rate factor, that is, it can absorb everything at once, or maybe in an hour, which can give a "deceptive" consistency of the dough when kneading

yeah ... slow absorption - a familiar result)) somehow started khinkali, and there was only rye flour at home - she absorbed all the water instantly and asked for more))) and still the dough came out very dense, the khinkali turned out very big and scary))) although the taste, oddly enough, is normal and even unusually interesting due to the same rye flour)))

[mamusi]

mamusiThank you Margarita. Yes, the more you bake, you realize that all the subtleties come with experience. I really want to try everything. It's a pity that so much bread is not eaten
I watch you bake every day. And I don't understand how people feed leavens once a week. She's hungry every other day, even in the refrigerator. I tried to leave a teaspoon and feed more. Maximum two days when I leave for the weekend. Then she is already some kind of lifeless. And now I really want to try baking in HP. These are all beautiful photos.

[Mila Sweetheart]

And I don't understand how people feed leavens once a week. She's hungry every other day, even in the refrigerator. I tried to leave a teaspoon and feed more. Maximum two days when I leave for the weekend. Then she is already some kind of lifeless.

Mila Sweetheartand what is your leaven? And why does it seem to you that it is lifeless?
I have eternal rye. I store it in the refrigerator at the back wall (4 degrees there), feed it once a week, and sometimes once every two weeks. Yes, by the end of the week it is already bubble-free, settles to the bottom, so what? It smells like an apple. I will warm it up, feed it - and everything is in order, it gives me wonderful bread
She, by the way, is more than three years old, very stable, we got used to each other and made friends.

[Mila Sweetheart]

Mila Sweetheart, Mila, I don't bake in Zakvpsk already, such are the circumstances. It's easier for me now by leaps and bounds.

[Open the picture in good quality by the link]

Rye bread recipes from the instructions for Europe (under the spoiler there is a link to a good picture):

I inserted a small picture here (so as not to take up much space), because even a large one does not look readable Open the picture in good quality by the link
🔗
and you can simply save it to your computer for printing or viewing at any time.


Of course, all this can be taken as a base and changed to your taste.

Please note, it is advised to use a kneading scallop spatula (for rye bread) for recipes with 50-100% rye flour.
And in the instructions for the CIS there is no such advice, because there are recipes in which wheat flour predominates.

[Waist]

Waist, Natasha, thank you. Interestingly, a recipe for 100% rye is given for Europe, but not for Russia.

[Svetlana]

Svetlana, You are welcome

And Europeans don't have "Zavarny"

[$ vetLana]

$ vetLana, I remember you asked me about Ryazan flour, which I took for a sample.So, the flour is quite good for itself, already 2 kg is gone, the verdict can be taken, especially if at a discount
She baked cakes, bread and pizzas on it, everywhere she showed herself worthily.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, I still bow to Limak. Ryazanochka in bread seems to be good, but yesterday baked a pie - something I didn't like very much.

[Svetlana]

Svetlana, yes, I like Limak the same more, but I need to take him out of the city, you can't pull him on yourself, and we rarely go by car. I try not to create large stocks in the village anymore - it is very humid here, the flour becomes heavy and the quality deteriorates ... I also buy Divinka, this is Altai flour, but it is very expensive, it costs 1 kg as a 2-pack of Limak - the toad strangles.
WaistAnd rye meal, in the recipe for German rye, is it not bran as I understood, but just chopped rye?

Thalia, And rye meal, in the recipe for German rye, is it not bran as I understood, but just chopped rye?

Yes, Luda, this is NOT bran, but crushed / chopped rye. Specifically for this recipe, large marked, like this

But the recipe is tailored to the bread maker and it already contains deviations from the traditional recipe and technology for making German bread with meal. Therefore, in order not to complicate life, you can use something approximate.

I have a special mill, with grind adjustment, like a meat grinder, but where to get whole grain ... I saw wheat on sale and even bought a bag, but I didn’t see rye .. okay, "let's look .."

[Mandraik Ludmila]

Mandraik Ludmila, Luda, maybe there are small bags of rye in Okey (for germination)

[rolled]

Here's what you can get roughly with the recipe for German rye bread

Special mill ... I have

Luda, look, Lena wrote about the meal and sourdough for this recipe

Roggenvollkornschrot - this is the German meal, that is, whole grain rolled rye.
This word means either whole or slightly crushed grain, crushed to a different state, with different proportions of large and small particles of different hardness and softness.
In Russia, you can grind rye to get rye meal (for those who have a mill) at 5-7 mark). In Germany, the exact grinding dimensions are usually given.

flussiger sauerteig is a liquid starter culture.
Erik Kaiser's modern liquid starter

French sourdoughs, traditional and modern, begin as a liquid mixture of rye flour and water. After this mixture is fermented, the traditional thick dough starter or the modern liquid is made from it.
French modern sourdough (liquid)

[Rita]

Rita, I dug up rye flour, now I can't find whole grain flour. If you make wheat-rye with prunes without whole grain - is it critical? to continue searching or so to do?
And does whole grain wheat or whole grain rye mean there?
and there is aged kefir, is it important? can I go straight from the store?

tell me what is there according to the recipe from the ingredients of particular principle to taste. Then I'll go further to scour the shops.

I can't find whole grain.

Lena, on Ozone for sale
Pudov whole grain rye flour wallpaper 49 rub.

Rye bread recipes from instructions for Europe

Well, let's study it! I really want to try pure rye, it's really interesting to me ... and there is a scallop ...

Bread with cereals and meal is wet. I prefer a plate of porridge and eat regular bread than this kind of bread. That is, first think about whether you would like to eat bread with high humidity and a special texture.

[fffuntic]

fffuntic, we have Admin somewhere, like flour in. from. turn into whole grain with bran ...

I found it here: We prepare wheat whole grain flour and flour of the 1st and 2nd grade ourselves



Natalia, for the sake of experiment, I will feed my husband what you want from rye bread

there whole grain wheat

Yes, Lena, there is wheat. And its only 50 g. So, if you throw a spoonful of bran into 1st grade flour, it will be okay!)
I've already baked, and I'm eating, I'm bastard from him!)
and now I bought a blue raisin, I will bake with it!)
This Bread is also tasty with raisins.And the Author of Bread herself also baked with Raisins sometimes.
But I put 80 g of prunes, like there, but it's not enough for me ... I will put more. And I'll put some more honey, while it will be like a Dessert Merchant!

[Rita]

Do you need to age kefir? and what is the minimum time?
and I also bought a dry wort, and I read in the topic, I need a wet one.
Hunt to do just right. Or maybe that's why I didn't like it, because somewhere I added something wrong

Rita, show me how you make yummy, and I'll try to repeat it.



yoshkin cat, there is also mustard oil
Is it also necessary to look for it or can it be changed?

and I see ... you brewed the malt

[fffuntic]

fffuntic, Flax, Natasha, is it possible to use our Crimped Hercules in these German breads?
Well, think ... instead of rye ~ oats ...

mustard oil

I don’t have that ..
Grape poured, but there is no difference, it smells like regular sunflower refiner.

I bought a dry wort, but in the subject I read, I need a wet one.

Flax, get wet ~ it will be wet!
(Just brew 80 ml of water with boiling water in a glass and stand until you weigh everything ...)

Do you need to age kefir? and what is the minimum time?

Any kefir!)
but usually I have a 1/3 bag of forgotten kefir hanging around the refrigerator.
Py Si: With fresh it works too!))))

yoshkin cat, there is also mustard oil
Is it also necessary to look for it or can it be changed?

Mustard oil gives aroma, I really like it. But you can replace it, add the garches to another oil and it will be fine. A little bit so that there is a mustard flavor.

look. Such large grains practically just get wet and become like additives-seeds in bread. It turns out bread with rye seeds.
And he soaks the rolled oats and just adds the taste, but the taste is not bright.
Therefore, I think that with rolled oats there will be a completely different bread.
The Germans have a trick in the different types of rye flavor. Rye with rye splashes.

They have their "rozhenbrod", in general I watched: in a heap - ordinary rye, whole rye, whole rye grain, rye sprat and also rye flakes can be piled up to a heap
And everyone is desperately needed
crunches in bread in different ways
Therefore, if you try as they like, you have to look for rye in the markets.