Farm bread (Panasonic bread maker)

Farm bread (Panasonic bread maker)

Category: Yeast bread

Ingredients
Pressed yeast	12.5 g
Wheat flour	300 g
Wallpaper flour or whole grain flour (wheat)	175 g
Peeled rye flour	150 g
Sunflower seeds	50 g
Salt	2 tsp
Sugar	2 tbsp. l.
Rye malt	5 tsp with a slide
Sunflower oil	1-2 tbsp. l.
Water (decoction from potatoes)	500 ml

Cooking method

• I cook in HP Panasonic
• everything is as usual - first laying dry ingredients (right on the list), then water or a decoction of potatoes.

The dish is designed for

1 PC

Time for preparing:

4 hours

Cooking program:

Mode Basic

Note

I want to share a recipe for rye-wheat bread. The recipe is very simple and quick. This bread became my main one.
It turned out by accident - there were remnants of flour - I poured everything into a cup, added water when kneading the dough - in the end I got unexpectedly tasty bread - then I began to restore everything and found these proportions

[Andrei]

Andrei, photo is required.
Well, that's a completely different matter.

I'll bookmark

photo is required

Thanks for a long time I figured out how to insert a photo into a recipe
figured it out - but the preview on the recipe is still in the form of Malevich ...

[Andrey_Spb]

Andrey_Spb, Andrei! And what kind of flour do you mean by "peeled" and what kind by "rye"? I know of whole grain, peeled and seeded rye flour. Maybe I don't know what?

whole grain rye flour, peeled and seeded

there is also wallpaper.
Yes, I was also interested in the flour in the recipe

And what kind of flour do you mean by "peeled"

Thank you
I corrected the recipe - I use Finnish wallpaper flour or ours - whole grain (French thing)

whole grain (French thing)

Is it wheat, or I'm confusing something

This is wheat

Yes

[Andrei]

Wallpaper flour or whole grain flour

Wallpaper is rye, CZ is wheat.
But the taste of the bread will change. The ratio of rye and wheat flour changes.
Andrei, please explain.
I also have rye CZ. Hence the questions

Wallpaper is rye

I'm talking about wheat wallpaper grinding - sold in Prism - the name is hiivaleipa vehnajauho jastbrodsvetemjol
I cannot post a link to it

on our - a French thing - which is wallpaper / whole grain - wheat flour is also written

I'm talking about wheat wallpaper grinding

Thank you!)))
Now it is clear. Then correct in the recipe, please, that it is wheat.
And that you would not be tortured again ... like me)))))

what is it wheat

thanks - corrected

Andrey, the bread is handsome! Tell me, what should be a kolobok? And one more thing: I turned out to have ordinary rye flour instead of peeled flour, perhaps it is worth a little less water?

Andrei, I completely agree with you, very tasty bread. I myself have come to approximately this composition. Only the proportion of ZH flour I have is smaller and I also add raisins and caraway seeds.
Zarita, ordinary flour, is peeled, that is, from grain, peeled (peeled).
A CZ and wallpaper made of grain with shells. But I don't know how they differ from each other

Andrey, the bread is handsome! Tell me, what should be a kolobok? And one more thing: I turned out to have ordinary rye flour instead of peeled flour, perhaps it is worth slightly reducing the water?

Thank you
The bun turns out to be a little watery - I was scared at first - but the bread always came out good. The loading by weight is large - the more liquid mass of CP is easier to mix.
try it with ordinary rye - I kind of did that too, I wouldn't reduce the water ... try this recipe once - and then adjust it for yourself and your HP

Only the proportion of ZH flour I have is smaller and I also add raisins and caraway seeds.

I'll try with caraway seeds ... I added fresh tomatoes to this bread a couple of times, cut them into slices) it turns out also interesting

Oh, it's interesting about tomatoes! Can you tell us more about the bookmarking technology? Are the tomatoes mixed with the dough or are they left in pieces? I also liked it on zucchini juice. I baked zucchini pancakes and it was a pity to pour out the squeezed juice ... I put it in the bread and did not regret it. Another time I stewed zucchini with all sorts of other vegetables (including tomatoes) and they gave so much juice that it turned out to be practically soup. I poured the surplus into bread. Our site is generally very much develops amateur performance in recipes. ... Earlier, if according to the recipe it was necessary to add milk to some dish, so I strictly milk and pour, and now - the scope of imagination However, this is a deviation from the topic

Oh, it's interesting about tomatoes! Can you tell us more about the bookmarking technology? Are the tomatoes mixed with the dough or are they left in pieces? I also liked it on zucchini juice. I baked zucchini pancakes and it was a pity to pour out the squeezed juice ... I put it in the bread and did not regret it.

tomatoes - a little - 2-6 pcs (depending on size) - just cut into pieces and directly into the dough, - yes, they are mixed with the dough, tomatoes are better dense - like fingers, for the mass of tomatoes - reduced the amount of liquid
squash juice - I can only taste the trail in the summer ... for this season all the vegetables have already been disposed of ...)

Thank you so much for such a great bread recipe! It turned out the first time and very tasty))). Happy New Year!

Thank you so much for such a great bread recipe! It turned out the first time and very tasty))). Happy New Year!

Thank you! Bon Appetit! and Happy New Year !!!

I made the HP work a little easier - I reduced the weight of flour by 25 grams - everything also turns out fine
Wheat flour 250 gr
Wallpaper flour or whole grain (wheat) 200 gr
Peeled rye flour 150 gr

the rest is all prescription

The bun turns out to be a little watery - I was scared at first - but the bread always came out good.

Hello Andrey) tell me, how thin is your kolobok? I baked this bread today, the bun was smeared under the spatula, I was reaching for the flour, but I stopped, because you said that it turns out a little thin)) I decided to leave it as it is. The roof collapsed near the bread. And even the crumb smells of yeast. Doesn't hit the nose, but if you sniff it, it feels good. I baked with fresh yeast and water, only there were no seeds. Oven - Panasonic, basic program. Attaching photo))

[Metalizka]

Metalizka, In my opinion, if the bread was left over, I would have started baking a little earlier, wouldn't you?
Well, or to reduce the yeast, then it is necessary to strain longer.

[Metalizka]

Metalizka,

clean the drawer. It is not possible to write to you.

But what is there in this bread that does not require even a soft kolobok? there is 300 g wheat+ 175 g wheat tsz
and one third of rye. Composition as composition
and if it smells of yeast: too many.
Look at your bread, the roof went up over the bucket, and then the fungus collapsed. Overshoot is evident, but oddly enough, in my opinion, the humidity without a bun was quite tolerable, but reduce the yeast, especially since there is no doubt about their excess)))

how thin your kolobok is

Hello!
The bun is just as liquid as the HP can interfere with it. Try again - but with a little less hanging, which I wrote below:
"I made the HP work a little easier - I reduced the weight of flour by 25 grams - everything also turns out great
Wheat flour 250 gr
Wallpaper flour or whole grain (wheat) 200 gr
Peeled rye flour 150 gr
the rest is all according to the recipe "

about the fact that the roof fell - you have already written ... yeast exactly pressed and their 12.5 grams?
if everything is so - try again ... suddenly the stars were in the wrong position ...)
and find some seeds

I added 6 grams instead of fresh ones. dry and about 2 tbsp. l. flour during kneading, but this is according to the recipe from the first post. And when I baked according to the second recipe, my roof sat down a little, but not by that much, maybe I shouldn't have added flour when kneading? I bake according to the recipe from the first post.)))

[Karishka_34]

Karishka_34, try it on pressed yeast
Here I pulled it out of the HP 5 minutes ago - this is according to the "lightweight" - the second option

Look at your bread, the roof went up over the bucket, and then the fungus collapsed. Overshoot is evident

Maybe the reason for the overstretching is that I put the yeast in the wrong place? For the first time in HP I bake with fresh ones. I read here that if you bake right away, you need to dissolve the yeast in water. Someone crumbles over / under flour so that they don't come into contact with water. How is it correct? I dissolved it in water and poured it over flour. I buried sugar and salt in flour))
We have not really made friends with the stove yet, I have only had it for a week. I don’t understand when she starts the second batch. It seems that after the temperature leveling, it kneads-kneads, and then everything goes up. 4 hours until I managed to sit next to it, probably it would be necessary)) Is there a second batch on the main program, isn't it? Or does he just do a warm-up? Supra first kneads slightly, then a pause of 40 minutes, then kneads specifically and then the rise. I controlled the gingerbread man in her second batch.

Maybe the reason for overstretching is that I put the yeast in the wrong place? For the first time in HP I bake with fresh ones. I read here that if you bake right away, you need to dissolve the yeast in water. Someone crumbles over / under flour so that they don't come into contact with water. How is it correct? I dissolved it in water and poured it over flour. I buried sugar and salt in flour))

I just crush the pressed yeast with my hands directly into the HP bowl and pour flour and everything else on top and then put the oven on.

about the fact that the roof fell - you have already written ... yeast exactly pressed and their 12.5 grams?

I sin on the scales, maybe they deceived me. And their error is 1 gram, I measured it so that they blink 12-13 g back and forth))

[Metalizka]

Pressed yeast is very different. Voronezh pressed ones differ from the pressed luxes like heaven and earth. Lux, for example, are very strong, they should be put about 1.5 times less than standard pressed ones. But that's not all. Yeast bought early in the shelf life is the strongest. We have different refrigerators, yeast loses its strength in them differently.
That is, you can make it according to the author's recipe, and get it a little differently at the exit. Because not in the kitchen with the author and his ingredients, but with our own
If there is an overdose, you like it or not, but you need to find YOUR reason. Metalizka, I and Galya pointed out to you in unison that we see the reason in the excess of yeast. Oversupply. There are a lot of them, you need to reduce it a little. You propose to activate them in water, that is, even to strengthen

With such an error in the scales, measure out small things in the form of yeast with measuring spoons from a bread machine, as if remembering the level on a spoon for yourself, sketching.
Or put some kind of weight on the scales. And yeast on it. This will be more accurate.





Karishka_34, and you think that the author is a psychic and an international expert on collapsed roofs only on a brief hint. If you want help, describe the problem in as much detail as possible. Taste, smell, crumbling.
Attach a photo of the product with a cut.
The roof lays down for a variety of reasons: the two most common: a bad kolobok, an excess of yeast.
Which one you can only guess on the coffee grounds.

If there is an overdose, you like it or not, but you need to find YOUR reason. Metalizka, I and Galya pointed out to you in unison that we see the reason in the excess of yeast. Oversupply. There are a lot of them, you need to reduce a little. You propose to activate them in water, that is, even to strengthen

Yes, no, I'm not suggesting, I ask how it should be)) I dissolved it in water when I baked a "failed" loaf, now I see that I probably shouldn't. And Andrey writes that he simply crumbles the yeast to the bottom.
Yeast I have Lux, yes, I just got used to thinking that with fresh ones it seems more necessary than with instant ones, you must first activate, and it is better to put a dough at all, all the cases.
Although today I put a simple dairy with raisins, just crumbling the yeast to the bottom, it came out beautiful, but it's wheat)))

Okay, the family will eat up the failed loaf, put a new one according to this recipe, I'll take 12 yeast and crumble it to the bottom)) the bread turned out to be so delicious, not crumbly, soft for the second day already.

Damn, how to thank for messages? Under the author's avatar, I can see the thank you buttons, like it used to be ... or is there no option from the phone?

In any case, THANKS everyone for the advice, we will improve

[Liza]

Liza, crumbled yeast to the bottom raises the dough weaker than revitalized in water. So your thought that the overspill is related to this is quite reasonable.
BUT if you are completely satisfied with milk bread, then this is the proportion your yeast ideal for you for uncooked bread. Write it down for yourself and stick to any inconvenient, even with a rye bias)))) Rely on the total weight of the flour. If your ideal amount differs from the one given in this recipe, do it on your own. Your yeast may differ from the original yeast. And you have already checked your quantity in practice.

Yeast to the bottom is convenient and quick confidence in the quality of the yeast immediately. And yeast in water - the quality of the yeast is immediately visible. This is done when cake is baked so as not to run into bad yeast and spoil expensive products.

this is the proportion of your yeast that is ideal for you for light bread. Write it down for yourself and stick to any inconvenient, even with a rye bias)))) Rely on the total weight of the flour.

When I baked milk, I relied on the proportion of 2 g per 100 g of flour, that is, I put 10 g. Even probably 9.5g))) but in Andrey's recipe, a third of rye, plus a part of wheat, is whole-grain, and I realized that there should be more yeast, and 12 g should be taken justifiably, or in this case it is not critical and you can rely on proportions for simple wheat ?
And if the oven is like "dietary" wheat bread, where 50 × 50 c / w and w / c - also focus on 2g / 100g?

[Liza]

Liza,

Fig yeast, whole grain, just wheat or rye. Well, to be exact, scientifically, then, of course, there is a different amount of food for them, but in practice you will not notice this in HP.
Focusing only on total amount of flour and duration of the regime for an unbeatable bread option. The perfect proportion found for you 2g yeast luxury for 100 g of flour works great on this bread and on that other... Great option for luxury.
For example, I don't like very airy bread. I still have a proportion of luxury slightly less. But everyone chooses this to their taste. The only thing I will write for you. You groped your proportion for the main regime. ... On a dietary regime, longer than the main one, I like, for my taste, a different proportion of 1.6 g lux per 100 g flour. But you can still ride yours. But if you decide to do it on the longest French setting, then you will have to reduce the yeast. The longer the setting, the less yeast.

also the yeast needs to be increased, they begin to work slower, slip on a large amount Sahara... This is how bread goes into the category of rich sweets, the proportion must be groped again in practice.
Liza, lay a path to the thematic section on the stove so that we don't clog the topic here
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

[Lena]

Lena, I will still stay in this thread, because I want to stay in the context of Andrey's recipe for now) I read yesterday in Temka about Panasonic. Your post about pre-mixing is what I think about the last three days - that's why it is not in Panasonic? )) Even in my Supra there is a pre-mix with a pause of 40 minutes, and then the main mix goes.
You write that if the crumb and crust suit you, then you can do without pre-mixing. But if you are guided by the bun, then, according to Andrey's recipe, the bun turns out to be kind of wrong - it crawls up the wall and smears under the shoulder blade. Although everything is fine with moisture and crumb in the end, except that the roof fell (near my loaf), but they found out that the reason is most likely in my excess of yeast. What I think.Maybe make a pre-mix according to your recommendation, then the tsz-flour will swell and the bun will be what you need? What, then, with the yeast, still reduce it? After all, the program is extended in time, taking into account the pre-mixing.

I read yesterday in Temko about Panasonic Your post about pre-mixing is what I think about the last three days - that's why it is not in Panasonic? )) Even in my Supra there is a pre-mix with a pause of 40 minutes, and then the main mix goes.

So do this pre-mix yourself
Turn on HP for any mode that mixes immediately, without prior equalizing the temperature, for 5-10 minutes, turn off HP for 40 minutes. And then turn it back on to the program you need.
I do this out of necessity sometimes

So do this pre-mix yourself

I understand this, I'm starting to practice already)) it's just a shame that the vaunted and beloved by everyone Panasik did not take into account this important point in automatic programs

Well, as you know, you can't please everyone
For example, I also don't like temperature equalization. I think that it is not necessary if I take all the products of the same temperature stored in the kitchen. But without it, the stove will not work, that is, it is impossible to turn it off.
But I'm a little tricky. First, I turn on the program, time goes by, and in the meantime I load the products into the HP. Thus, I reduce this time.

girls - sorry, but let's talk about the features of HP, proofing, yeast, etc., talk in specialized topics
happy old new year!

[Andrei]

Andreiand they want to stay in the context of your recipe
Okay, I will analyze the question in the context of this particular recipe. This recipe has a complex composition: ordinary wheat, ZZ and rye.
Theory... In any case, CZ and rye love "pre-mix", that is, to give them time to swell. ANY CZ and rye. Rye, due to its general structure, ZZ depends on the grinding. The larger it is, the longer it swells.
Therefore, to give this recipe additional time for swelling is only a plus. However force the effect will depend on the quality of the specific ingredients purchased. Well, given the fact that wheat flour often swells for a long time in our country, there are more reasons for pre-mixing this recipe.
Practice... But how much pre-mix efficient in specific case can show automatic baking without pre-mixing. If your crumb is crumbling, rough, closer to the muffin - you need a pre-mix. If your bread has elastic, tasty, tender, high volume, then the purchased flour allows you to do it on the machine and no unnecessary movements are needed. Only taste you need to decide on whether you need to additionally dance around the stove.
The author's bread is beautiful even without pre-mixing. Well, how you do it depends on the flour you bought in your store.

Specifically, this recipe contains a lot of tender ZZ and rye. If you try this recipe on dietary - in a more delicate mode, you will not be disappointed either. Since for CZ it is the dietary native regimen
Liza, your proportion is 2g suites per 100 g in my eyes, in principle, the limit, lower is possible - higher is dangerous. Try to leave as you like. Or you can try 1.75 -1.8 g lux per 100 g flour. Yeast should be guided by your taste. The more there are, the more airy.

[Andrei]

Andrei, and what kind of rye flour (company, brand, model))) do you use in this recipe?

[Metalizka]

Metalizkawhich I will buy now Peeled rye sorceress

[Andrei]

Andrei, and wheat, which is ordinary, which one would you recommend more? What kind of bread do you usually get for this?

Lena, the simplest - now flour from 5 "red price"

And what can you put instead of malt ??? Cooking has already begun ...

[Yarinka]

Yarinka, malt is just for color and flavor ...
if not, then there is nothing to put ... bake like this
can eat leavened wort for color?

Andrey, is the chicory worth it, no?



No wort

[Yarinka]

Yarinka, I can't say anything about chicory ... haven't tried it ...will it give any extra flavor?
Are there no agrams either?

I have a Panasonic-2511, put a dietary program, it's 5 hours ... I'm really worried ...

I have a Panasonic-2511, put a dietary program, it's 5 hours ... I'm really worried ...

everything will be fine) check the kolobok just in case