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

They said something straight on flax ...
I love him
And where I can add grains to bread "with the world on a string" is a must! And I grind on a coffee grinder, then I eat a spoon with tea, a bite with honey
There are white flax grains, it seems, it is healthier. And butter in salads, and it doesn't smell to me ... I try to buy fresh and keep in the refrigerator

Vooot, now about bread. I put rye for 10 grams of yeast yesterday night. Kneaded and left in a bucket. After 3.5 hours, I turned on baking, it seemed that I didn't need to leave until morning ...
It turned out here:

very dense and completely sour-free. Next time I'll try 5 grams of yeast (fresh, of course) and leave it until morning

[Daria]

Daria, so I am the same, I always have ground flax, add a spoonful, and does not affect the taste

And we only sell dark flax seeds. I also thought that I had invented for myself that there are light seeds.

there are light seeds

There is golden flax
There are two types of flax seeds on the market: white (or golden) and brown.

In comparison with brown flax seeds, the content of phytohormones lignans and antioxidants is increased, which significantly increases their benefits for women. In addition, white flax seeds taste more delicate and are often added to various dishes and offered to children.
Brown flaxseeds are often sold ground and therefore lose some of their amazing properties. White flax is usually sold whole, preserving a rich set of vitamins and other elements.
White (golden yellow) flax is a specially cultivated plant. The nutritional value of white flax is much higher than brown flax, but growing this crop is much more difficult.
White flax seeds contain: protein, soluble and insoluble dietary fiber (dietary fiber), vitamins (B1, B2, B6, Sun, E, F), minerals (manganese, magnesium, zinc, iron, selenium), polyunsaturated fatty acids (Omega -3), lignans (phytoestrogens).

very dense and completely sour-free

My rye is dense (I bake it on the machine). For sourness, you need to add something sour.
Yesterday I baked rye, added table vinegar 2 sec. l. (I usually use apple or wine). The result is a new taste and for some reason the color is darker. I also liked this bread.

[Svetochka]

darker color

Svetochkathat something has oxidized

[Buttercup]

Svetochka, something has oxidized

Buttercup, I wonder - what?

[Svetochka]

Svetochka, I'm interested in the same rye flour fermented-oxidized or something stronger Maybe Lena will explain to us

Svetochka, I'm interested in the same rye flour fermented-oxidized

I'll clarify: I have c. h. rye. The first bread was without vinegar, with an apple, the second - with table vinegar.

because of what they lose some of their amazing properties.

I buy only seeds. I've heard for a long time that ground flax should be used quickly

Look like this
Flaxseed Bread
(Grigorieva)

If someone is going to bake, initially put less flour. A very tight bun. Baked in the evening. Added in the process of kneading 3 tbsp. l. water, and still tight, it was necessary more. The roof is not even (
I don't taste flax, that is, nothing particularly specific ...

[Svetochka]

Svetochka, I'm interested in the same rye flour fermented-oxidized or something stronger Maybe Lena will explain to us

nope, for me this is also a big secret.Rather, it can be very cleverly said that the darkening depends on the oxidation in the presence of oxygen there of a specific amino acid - tyrosine. It seems like this acid is present in a free and bound form. The free one is oxidized, changing the color of the bread. It can oxidize all of it, or maybe part of it. The rate of oxidation depends on the presence of so-called catalysts.
During its oxidation, the formation of dark substances occurs, the more of them - the darker the bread with a dark red tint. For some reason, in the presence of more acidic vinegar, more of this amino acid was oxidized. Either the vinegar itself oxidized something, or it became a catalyst - and FIG knows. Must Lenu- Accomplishment call. She is very fumbling in our chemistry.
But in fact, the taste should also change depending on the color. After all, the chemical composition is also changing. Instead of whole tyrosine, there are some melanins formed in different quantities.

[YEAST 1 tsp.]

Today I baked rye based on Westphalian, as I planned to experiment: kneading in panasica on dumplings for 10 minutes, took out the dough and put it in a bowl from multi redmond-01, covered it with a foil and left it on the table, after 3 hours I decided that the rise was enough. I put it on baking for 1h40min in a cartoon, then turned it over and another 30min of baking ...
To say that I am in shock, this is nothing to say, I have not yet received such soft and fluffy rye bread, and some super holes are not observed, the photo of the cut will be tomorrow, since I was cutting it hot now, I could not resist and did not try, although this is generally nonsense, it is not right to eat hot rye, it should be fermented until tomorrow ..

grated apple + fermented serum 330ml
salt 1 tsp
honey 1 tbsp
peeled rye flour 400g
fermented malt 3des.l.
ground coriander 1 tsp
YEAST 1 tsp.

I will now post a report on the second stage of the search for the reason for not raising bread in "Non-receiving".

[Buttercup]

Buttercup, beautiful . I immediately wanted to bake in Little Filka.

But in fact, the taste should change depending on the color.

Lena, both taste and color have changed. Since I have whole grain rye, then without vinegar (but with an apple) the color was closer to gray and mottled, and with vinegar it was dark, like from peeled rye flour.

I will now post a report on the second stage of the search for the reason for not raising bread in "Non-Receipt"

Interesting, I read it.

[Sveta]

Sveta, so the acidity of the medium for rye bread is generally the first factor of taste, not just color.
There, the activity of the main spoiling enzyme is directly weaker in an acidic environment. Therefore, the dependence of the taste on the type of vinegar does not surprise me very much, but the color - yes. This is interesting. Moreover, the color-taste relationship may not be entirely direct. But there is little knowledge, a technologist is needed. Perhaps the same taste can be obtained without much color change.

Here is a cut of bread from a multi, it looks like rye, I will now bake in a multi

the quality cut off again, but it seems that it is clear that there is no special perforation, but the bread turns out to be softer and puffier than in panasika

Did you bake in a little mulka? Beautiful turned out

[Galina]

Galina, did you bake something with linseed or rice?

[Svetochka,]

Svetochka, not yet. I also didn't get the HP, it's packed. I disassemble everything a little

[Galya]

Galya, I described above on this page, there is a general view, it turned out to be just lovely, very soft and somehow airy, there was never such a thing
While I was already writing on the previous page it became Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 7213

Yesterday I baked Westphalian again, but circumstances did not allow carrying out the promised experiment.
Baked completely in HP on Rye mode.
Flour 320 rye. peeled, 50 wheat. c / z + 30 g of oat bran.
350 ml of serum.
2 teaspoons dry Pakmaya.
2c. l. dry malt.

Caked as cute. Really like. Low but tender, with a well-baked crispy crust.
Loved the oven on the Machine too.
I don’t know People, but I didn’t see such a HUGE difference with "semi-automatic dances with a tambourine" in this Bread.
She was even surprised ...
(* She was stunned)))
.... well, or the cards went like that ...

Thanks to Svetochka and Lyudochka for the advice.

Caked as cute. Really like. Low but tender, with a well-baked crispy crust.
Loved the oven on the Vending Machine too

And what is the aroma when it is baked and it is so difficult to resist "eat right away"

Thanks to Svetochka and Lyudochka for the advice.

Thank you for your kind words.
I didn't even think that I would SO love rye bread

[Ritochka,]

Ritochka, Thanks for the kind words! And I liked, like you, baking in a cartoon. And I conducted my experiment, you can also 1 tsp. put yeast, the rise was about 3 hours, so do not leave overnight, it goes ...

the rise took about 3 hours, so don't leave it for the night, goes ...

Yes, Lyud, as it goes !!!)
You need an eye and an eye. It's good to put when you are spinning in the kitchen yourself ...

[Ritochka]

It's good to put when you are spinning in the kitchen yourself ...

Ritochka, exactly, and since we do not have a division of the house into rooms, only a bathroom is separate, then I have a panasik and a cartoon always nearby, under supervision I am now interested in baking white and gray bread in a cartoon, kneading in panasik, standing in it until the last obmina, then put it in a cartoon, let it come up and bake there, I really liked the round bread in shape ... And I also think to bring an airfryer lid from the city and use it for the top crust

cover airfryer and use it for the top crust

Yes, my dream. I don't have one.
Redmond? Small?
I only have a huge air grill and I baked with it (with its lid). Long. In Steba, there is a huge round white bread. Well, then the whole family was assembled.
Now there is no one like that

[Ritochka]

Ritochka, Redmond, ordinary, I bought it for a 5-liter Redmond, so I gave it here to a friend in the village, but left the airfryer lid just in case, and here in the city, I forgot something and inserted a casserole into a small radish, and baked it, and everything worked out, it fits exactly like that So you can use it in a small radish

I bought this kind of flour, I see it for the first time, although I always keep track of the flour shelves in stores
No grade ... Strange. It's not cheap: 83 rubles.
Who used it?

[Daria]

Daria, written "coarse grind".
"What is wholemeal flour? It is flour that has not been sieved." from internet
Here we have Admin, Tatiana wrote
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0

[Buttercup]

It is advisable to use this flour for yeast dough with a high sugar and fat content for such products as cakes, buns, etc. For unpalatable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.

And I thought, in bread ... Well, I will add a little bit.
Buttercup, thank you !!

[Daria]

Daria, use as whole grain on a dietary regimen

[M @ rtochka]

M @ rtochkaDaria, I could not find the composition of Wheat Peasant flour in order to compare it in terms of performance with the one sold here. For a very long time I could not find an approach to local whole-grain flour, because there are a lot of large inclusions in it - bran. Now, before baking my bread, I pre-mix the whole volume of whole grain flour and some water. So it costs me at least an hour, or even three. And then I chick with scissors like a thick dough into a bucket with the rest of the ingredients. Excellent bread is obtained - it does not crumble, the crumb is homogeneous, even children eat this bread.

I also found many interesting recipes with this flour

🔗

[Sveta]

Svetahow many recipes !!

Mercy !!

Girls, the coarser the grind, the tastier it is to make with sour milk, just do not ferment for a long time, it easily overcoats.
Such flour should be closer to grade 2, and there you can't often crush, usually one was done. They liked to put molasses (like maltose, if you need unsweetened bread and sweet or honey for taste).

In HP, in theory, you need to choose a weaker mode, and if with sour milk, then it is also short-lived.

They liked to put molasses (like maltose, if you need unsweetened bread and sweet or honey for taste)

I'm just putting in the refined and malt extract ...

In hp, in theory, you need to choose a weaker mode

Throw in an idea - I'll try. I have this bread on a constant basis now. Goes well (300 gr CZ + 100 gr HP BC)

the tastier it is with sour milk

Yes, the serum is half the volume of the liquid, I do pre-mix with it

so you're still in. you give, you strengthen. So dietary is good for me. I would check the French (it is low-temperature, maybe I would even give it a ride with sour milk, but if not, then it will definitely be good without sour milk)
I had a thought about the spelled mode, but if it was not at all. with .. If with in. from. , then no more than 10-15 percent. with., spelled, in theory, should be weak just for whole flour.

so you're still in. you give, you strengthen.

Yes, but at least they eat like that. 100% CZ turn up their nose. What am I to do with them? Even so to leave the sun. 25% is not 100%.

I'll try these modes, thanks.

[Sveta]

Sveta... Well, don't worry. Additive to. from. makes any task immediately easier. Feed them bread early in the morning, the main thing is not at night, so that it would sit there without processing.
but actually, Brightwing,

In my sad experience, I made a personal conclusion: if the genetics in the family are lousy and the relatives have some kind of disease, it is difficult to resist and it is necessary to take total measures in general, and not play with a healthy lifestyle in part.
For example, I myself can eat with kilograms of rolls and sweets and I don't really care. with there or tsz, and how much sugar is there.
And my husband is overweight + diabetics follow everyone in his family. I have removed often white bread from their diet for a long time, but this did not save, as you already know. I hope that at least it held back.
In general, if there is a risk, then from today's perspective, I would fight for the diet more totally from the beginning. If bread is not allowed, then it is impossible wholly... Without any central lock there and so on. And if it is possible, then FIG these multi-passion for the addition of CZ.

spelled mode

what is this mode?

And if it is possible, then FIG these multi-passion for the addition of CZ.

But this statement is very controversial.
Even a small amount of c \ s products in the menu improves the functioning of the digestive tract. The more the better, of course, but it's worth adding at least a little. Gradually, homemakers can be taught to more wholesome bread. You can mask the addition of gray flour with other additives: turmeric, paprika, tomato paste, garlic, cheese and even sausage. Sesame, by the way, is not noticeable in bread at all, and poppy seeds really decorate the crumb of dessert bread. The last products are no longer flour, but the same c / h.

Everywhere I add a spoonful or two of bran (in minced meat, in pancake dough, in the filling of pies and stuffed pancakes, etc.), often eaters do not even notice this.
The lack of coarse fiber is indirectly and directly associated with a bunch of diseases, provokes constipation and bowel cancer, and according to doctors, this cancer is already overtaking breast cancer.

I bought this flour

and baked bread

Whole wheat bread with walnuts (bread maker) (Sonadora)

Liked it !!
By the way, this flour is now at 46 rubles, a promotion

[Dasha]

this flour is now at 46 rubles, special

Dasha, and where are these shares? I here in the top five bought 1 kg of whole grain ryazanochka, and here 1.9 kg

Oops, didn't write. In Magnet! I took it almost 2 times more expensive, and then suddenly a 44% discount.

[M @ rtochka]

In Magnet! I took it almost 2 times more expensive, and then suddenly a 44% discount.

Yeah, we have a magnet in the regional center, we'll stop by Thanks for the tip, M @ rtochka

[Passion "Westphalian" by mamusi]

Passion "Westphalian" by mamusi



SOS
"Buttercup, Svetlana, girls, I'm urgent!
How much live yeast do we put in Westphalian yeast?
I know about dry ones! I baked with them. Now the itch * to bake with the living.
About 12 g put
I have Lux. They are beasts.

As for rye bread ... there are surprises.
At least for me.
Inconsistency of these calculations depending on the products in the bread.
In short, without going into theory, I will say: in the end, I put 8 g of yeast in this bread (Lux).
For I strongly hope for my serum, alive and strong.
If I miscalculated, I should.In two hours Khlebushk will be ready and I will see the result.
..........
At first I was going to put 12 g. But ... that's how I decided at the last moment. What a lot it will be for Lux. Will go over the bread. It's hot in the kitchen ...
Girls, took out the bread.
Rye, there is rye. Not tall, smells fragrant, crunchy good. One-sided (pulls out of the window)))
But, it can be seen that there is not enough yeast, or underdistribution, because the roof is cracked. The conclusion is this: there would be more yeast - in time.
With this amount it is possible, but it is necessary on a semiautomatic device.
I baked it on Rye. And there was not enough liquid, strange. 340 ml. serum gave him + oil + honey. Lumpy slightly.
I will try tomorrow.

(I don’t understand why talk about bread in my cafe today? !!!)))
Uh ...



We discussed this Bread in the theme of the cafe "At Pani Sonya"
A mistake, however. I'm dragging here. Suddenly someone will be interested. My research. He does not give me peace !!!
I only eat it ... these days.
Eat, and bake again! I like the taste. By sight, judge for yourself ... I don't know ...

[Ritochka]

Ritochka, he looks good, for rye everything is so, but in the trail. just try to add a little more liquid, 20-30ml, I see at the top, the dough was tight

[Buttercup]

the dough was tight

And I see, Luda. I am writing about it right here!
But ... the liquid was 350ml
Where else?



Buttercup, the roof of his, as if specially in the hairdresser's "laid"
A wave iron.

rye all the way it is, but in the trail. just try to add a little more liquid, 20-30ml

Necessarily, Lyudochka!)
Tomorrow I'll do it!

[Ritochka]

Oh, Ritochka, so anything can happen, maybe the flour is very dry, did it get dusty when sifting? That's why I fiddle with him and check all the time that sometimes I need to add a little liquid, and why I don't know why

Passion "Westphalian" by mamusi

Rita Title - Super
I ONLY bake it too lately. ...