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

[Love Yu]

Love Yu, in order to change the scapula, it is necessary to fill the bucket with water, to almost cover the scapula, let it stand for a little and it will come out perfectly. And what exactly Borodinsky's recipe did you "execute", but in general rye bread may well be wet

Borodinsky was the same from Vyacheslav. And next time I will try to fill the spatula with water.

[Love Yu]

Love Yu, you did not indicate the recipe for your Borodinsky, so it is difficult to write something for you.
Give a link to your recipe.
One thing is for sure that the spatula is not essential for our stove.
And .. why couldn't they get it out? what happened?
Have you soaked your shoulder after baking?
From the kettle, I just pour a little hot water onto the shaft with the spatula attachment, I don't even pour a lot into the bucket.
And malt - as I understand it, fermented you mean, that is, already processed, inactive. If so ... then malt won't be the cornerstone of crumb either.
You gave little information for reflection.
I suspect you are encroaching on a very rye recipe. There, a buried dog should be looked for in the technology of baking rye bread, and not in the paddles with malt.

Today I experimented with the "saint." I baked rye bread in a new way, for the first time, I liked the result, but I will still experiment ... Now I pour psyllium everywhere, so the rye bread got it.

Psyllium (I would say plantain seed meal) is a biologically active food supplement based on water-soluble and well-absorbed dietary fiber (fiber), which slows down the absorption of lipids and carbohydrates, normalizes metabolism and restores insulin production. Dissolves in water, a jelly-like, tasteless substance is obtained. Therefore, in the recipe, flour and water are almost equal.



330ml water
300g rye flour + 50g dark malt (not brewed),
2 sachets of phytomucil (2 tsp psillium),
salt 1 tsp,
honey 1 tbsp.,
unrefined sunflower oil 1 tablespoon,
1 tsp dry instant yeast.
Coriander and caraway to taste, I have 1 tbsp together.
Kneading 15 minutes, there was no kolobok, but for rye it is normal, plasticine, but more "gentle" or something, there is less load on the mixer exactly than in the standard recipe.
After kneading, I molded it with a spatula right in the bucket, 2 hours with a little "rose" in the service mode, I do not look at the time, but by the volume of the rise. It was baked for 1 hour.
The bread has definitely turned out, I have already sharpened a crust, I did not wait for it to cool down completely. At the bottom, it turned out to be denser. It is much softer than regular rye, the same moist, maybe it was necessary to let it rise a little more, maybe it is necessary to bake for a longer time, next time I will add another 10 minutes to the baking. In general, the bread went up with a good (for rye) convex, but somewhat ragged roof. I consider the first experience of baking rye bread with psyllium to be successful

The lighting is not enough now, it glares from the flash, but in my opinion the structure is visible

[Ludmila]

and baked according to the recipe
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) Bread only with rye flour (Westphalian type) (Author Kosha) Bread only with rye flour (Westphalian type) (By Kosh)
(Elena Bo)

Oh thank you! I seem to have succeeded
In any case, I ate the warm crust with baked pumpkin with pleasure! And then I rarely bake something purely black. And after all, a full automatic, which pleases. I just forgot the grains, next time I will definitely put them in.


She cut it warm, reaches for a knife a little



Ludmila, this psyllium often appears in the themes. Do they sell it in pharmacies?

[Daria]

Daria, it turned out pretty rye, it is always a little damp, this is a property of rye flour, so everything turned out right

psyllium. Do they sell it in pharmacies?

in pharmacies it goes under the pseudonym "phytomucil" and it turns out expensively, for 10 sachets about 300 rubles, 1 sachet = 1 hour. l. And those who are fond of psyllium on the ayherb are jointly purchased. At first I cooked on phytomucil, but now here in St. Petersburg we have united and bought psyllium, it turned out about 700 rubles for 680 g, this is a lot, it is also light. Casseroles, cheese cakes and dumplings, in principle, can be made without flour at all, but you need to add liquid to give it volume. I have already baked baguettes (a recipe with an egg) with it, like this:

[Ludmila]

and now we here in St. Petersburg have united and bought psyllium, it turned out about 700r for 680gr, this is a lot, it is lightweight.

Ludmila, and where did you buy together, if not a secret? I take 406 rubles. for 160 gr,
and would like to be cheaper

🔗

[Katerina]

Katerina, there the price and delivery price depends on the quantity, therefore they ordered everything at once: a stevisoid, and some other dietary products, and I was just psyllium. In the evening they promised to send me the address, I participated in the purchase - I did not order it myself I will unsubscribe in a personal

I also need this. We urgently need to change my husband's diet, sugar has become high. I have two problems: for my husband to lose weight and do something with sugar, and for my son to get fat. I will be the next pure rye oven next week, I will try it for the first time.

[yosha]

I will be the next pure rye oven next week, I will try it for the first time.

yosha, a very simple recipe - rye like Westphalian (Author Kosh), so everything will work out

Thank you went to read, maybe you need to buy something.

Girls, is it worth starting such a piece of bread if there is no agram or panifarin? ... And then everywhere these additives are put in rye breads.

Lyudmila, please give me a link to the Herb's psilum? And then I am fond of phytomucil, I did not know that there were alternatives. Thank you!

link to herb psilum

me too, please

And just in case

And then everywhere these additives are put in rye breads.

But Lyudmila just wrote that she does not put anything, try it!
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 4568

[Girls]

Girls, I have been baking pure rye bread for several years now, I do not add any agram, extracts, gluten, etc. The only thing other than flour is fermented rye malt and spices. But the rye dough needs supervision, so I don't put it on at night ...
Psyllium on Iherb

🔗

Girls, is it worth starting such a piece of bread if there is no agram or panifarin? ... And then everywhere these additives are put in rye breads.

I don't put it, I usually use other additives that, on the contrary, make bread heavier - bran, dried fruits, sesame and sunflower seeds, a bunch of different spices, tomato paste, etc., I take rye or whole grain flour and, of course, the bread is not very high , but extremely useful and it suits me perfectly. I bake lush white bread for my son, but also without any "lifters", whey and sourdough acrome. Now I don't even keep the yeast at home.
And the other day my mother was staying with us, so I made a "fast" rye with almost no additives - rye flour, molasses, rye malt, salt, caraway seeds and a few seeds - the bread turned out to be quite tall, porous and not at all sour. The only thing was that the sourdough was wheat, but how much of that flour is in a couple of tablespoons of sourdough for three glasses of flour, so that the bread is 95% rye.
But, again, I always make the dough on whey and brew the malt with flour.

[Galina]

Galina, Ludmilathanks for the advice

I had a period when I baked with sourdough, I had the same pure rye, but due to the fact that I live in two houses, I had to tie up the sourdough, I still need constant supervision. For a year now I have been baking only with dry yeast, it turns out in different ways, sometimes the roof falls, if I don’t watch and don’t turn on baking in time, but he always tastes great, and my husband already knows that the roof in bread is not the most important thing, the main thing for him that would be the right taste. However, after abandoning the automatic mode, the roof stopped collapsing.Kneading and proving rye Dough on the prog, if not enough, then turn on the service mode - heating about 40g and look at the rise when you can turn on the baking.

Bought
Weak personality)))))))))))))))))))))))))))


It is already clear that they sold spoiled

And I have these on the cut, all in divorces. Checked, bubble, crumble. FIG knows. Zabakhalv in bread. In 4 hours I will find out how they are in business.
For the future, tell me, who knows what kind of divorces are, you can use no?

It is already clear that they sold spoiled

Why is it visible? I can not see

Why is it visible? I can not see

Dry spot

Oh, people, save !!! I make bread according to mamusi's recipe With a thread 2. Mainly with raisins. I threw the seeds and accidentally dropped the program (((. Now I mixed a little on the dumplings, so that the seeds could be mixed in, and then how to bake?



How to manually depict Rise and bake with kneading?

Still pulled out of the bushes ...
These suites are given to you one hundred rubles! At one time, I also bought all sorts of things to try. As a result, I came to the conclusion that for everyday bread, such


4 rubles per pack, in any shop, is enough for 4 pastries. If sometimes there is no ice (I can also detect the smell by touch), then in stock for this case such
🔗
The rest differ only in the over-raised price - and fffsёёёё! Give them Lyuyuksy.
I'll go to the TV set again on the sofa

Suites cost 13 rubles. per 100 grams

Suites cost 13 rubles. per 100 grams

... but no better than mine

Soooo, I found a sign where the processes in this mode are scheduled by the minute. She exhaled. It seems clear how to proceed. Only one question remains, should there be heating during the ascent? If so, how do you do it? Baking a little bit? How often?

I had a period when I baked with sourdough, I had the same pure rye, but due to the fact that I live in two houses, I had to tie up the sourdough, I still need constant supervision.

I use wheat sourdough, thick, like a good village sour cream, because it sour much more slowly, does not spoil longer and can be perfectly preserved: one spoonful of sourdough in 200 ml of tapperver's. I sprinkle the jar with a spoonful of dry flour on top, close the lid and put it in the lower section of the refrigerator. For 10-14 days she sleeps peacefully, does not oxyderate and does not die.
It revives quite quickly - I add a couple of tablespoons of whey, stir it and put it in a warm place, after two hours I have half a can of a vigorous active sourdough, eager to work.

Suites cost 13 rubles. per 100 grams

Even 12, the pack is perfectly divided into 8 pieces of about 12.5 g each, which is even more than 10 pastries.
Before, before I got hooked on sourdoughs, I baked only on them, excellent predictable yeast.

Well, your 4 rubles for 50 grams, and these 13 for 100. In principle, roughly true))

Damn, I'm all with my bread ...
Or take it out of HP and put it in the oven under a light bulb?

Baking a little bit? How often?

[Vitaly]

Vitaly, we have no others. And I would be glad to have something other than Lux, but no)

Ol, what does that mean? Can't you tell?))) Will you be silent as a partisan?

Damn, I'm all with my bread ...
Or take it out of HP and put it in the oven under a light bulb?

There is a service mode. There is heating. I have to press the keys, I don't remember which ones, there is such a topic

Ol, what does that mean? Can't you tell?))) Will you be silent as a partisan?

yes, let it stand until it rises, 30 degrees is an ideal place

Or take it out of HP and put it in the oven under a light bulb?

There was no such case. How much rise in minutes? Her, I would not fool myself with worries, but to the battery (or like you under a light bulb in the oven) and in the oven I would bake.

[Natasha]

Natasha, I also remember something about the service one. I read it. But where?

[Natasha]

Natasha, I also remember something about the service one. I read it. But where?

I can't give a link. In themes about Panasonic there is a theme "warm mode".

"Warm" rise of the test in the Panasonic SD-2501 service mode

In short, she turned on the baking for 20 seconds, left the dough there. Do not want to pull back and forth.According to the program 60 minutes Wake up, then wake up, then wake up for 20 minutes, wake up again and the last Wake up 50 minutes and baking



Vitaly, thanks !!!!



Everything, turned on the mode. Hurrah!!!

[caprice23]

caprice23, I use this service mode all the time, very convenient!
Just returned from a shopping trip, I am so happy, I bought Volodarskaya rye flour, new for myself, from the Nizhny Novgorod region 1.8 kg for 45 rubles

And in the same "general store" I snatched off wheat Altai of the highest grade 2 kg for 40 rubles, protein 12g per 100g, 6 medals

In general, I am now so happy, apparently like a well-fed elephant

I'm so happy now, apparently like a well-fed elephant

How much do we girls need for happiness? Buy a couple of kg of delicious flour

[Mandraik Ludmila]

Mandraik Ludmila, I have the same now, Altai, which. I like
I’m just now improvising on it))
Oh, what will it work, what will it work

[caprice23, Natasha]

caprice23, Natasha, everything will turn out there so many medals that she herself has to knead, stand and bake
And I haven’t visited that shop for a long time, the usual village "general store", where everything is sold from feed for cattle to household goods, and everything is on the area of ​​a one-room apartment ... I bought frozen mackerel in the same place.

I have 150 g of it all according to the recipe. The rest of the flour is rye and whole grain. It will be baked soon. I'll show you what happened

[caprice23]

caprice23, we are waiting

Uh-huh!

Here! With the world on a string-2. From mamusi

Bread "With the world on a string" - 2, in a Panasonic bread maker. (mamusi)

Pretty boy!



Oh, and I was tormented to implement the Basic mode manually. Now service heating, then a few turns of the mixer on the pizza, then heating again, then again pizza. First time like this))
I'll take a picture later.
Here.


My only addition is a tablespoon of unrefined sesame)