Wheat-Rye Bread with Panasonic CD-256 seeds

Wheat-Rye Bread with Panasonic CD-256 seeds

Category: Yeast bread

Ingredients
Wheat flour	225 g
Rye flour	200 g
Dry yeast	1 tsp
Bran	3 tbsp. l
Salt	1.5 tsp
Sugar	1.5 tsp
Water	130 ml (I had 230)
Milk	200 ml
Leaven (eternal from Luca)	3 tbsp. l
Sunflower seeds	2 tbsp. l

Cooking method

• We put the ingredients on the bottom of the yeast, wheat flour then rye, salt, sugar, bran and sourdough in the corners (you can do without it, but then 2 tsp of yeast).
• Pour milk and water, you can warm.
• We put the bucket in the oven.
• Select the program Basic mode RAISIN size XL color Medium.
• Rinse the peeled seeds with water and leave to dry in a strainer.
• Then they turn out to be soft and very pleasant in bread.
• On the bell, after about 120 minutes, add seeds or the desired other additives.

Cooking program:

Basic RAISIN Mode

Note

Eh, my bread was tormented with me for about 4 hours.
I just forgot how to turn on the oven for additives.

I turned on the batch, then I waited, he got up, then I remembered that I had not put the seeds.
I turned it on again for kneading a little bit and turned it off.

Then I waited another hour, and then turned on the baking for 45 minutes and went to bed.

At night I fished out bread and set it to cool.
I thought the bread did not work out, it looks so terrible.
But the taste is just awesome!
Real black I don't even know what to compare with a slight sourness as it should and smells. The crust is soft.

you have a lot of water for this amount of flour

[eleanora]

eleanora,

Your bread is called wheat-rye, because wheat flour predominates in it. And if so, then the dough should be kneaded and bread should be baked according to the rules of wheat bread.

We consider the balance of flour and liquid:
Flour 225 + 200 + 30 = 455 grams approximately
liquid 230 + 200 + 45 (starter culture) = 475 ml. approximately, which is 105% to flour.
liquid for 455 grams of flour requires about 300-315 ml.
That is why the roof of your bread collapsed so beautifully!

Something like that

[eleanora]

eleanora,

Your bread is called wheat-rye, because wheat flour predominates in it.

We consider the balance of flour and liquid:
Flour 225 + 200 + 30 = 455 grams approximately
liquid 230 + 200 + 45 (starter culture) = 475 ml. approximately, which is 105% to flour.
liquid for 455 grams of flour requires about 300-315 ml.
That is why the roof of your bread collapsed so beautifully!

Something like that

Thanks for correcting the title.

The original recipe was

Dry yeast 2 tsp
Wheat flour 225 g
Rye flour 200 g
Rye bran 3 tbsp. l
Sugar 1.5 tbsp. l
Salt 1.5 tsp
Powdered milk 2 tbsp. l
Water 430 ml.

I made such bread, I took 200 milk and 230 water.
The bread came out with a normal hat. From myself, I added seeds there.

In the recipe for which the dome fell, I added seeds, and 3 tbsp. l

I kneaded the dough 2 times, so it turned out that the programs were confused.
The dough completely came up and I kneaded by adding seeds, then it stood for an hour and baked in the baking mode for 45 minutes I did not get it out of the bucket right away.

It turned out delicious, it didn't seem to be compressed inside.
So you need to add a couple of tbsp to the recipe. l flour?

If this recipe is from the instructions for the Panasonic x / stove, then it has long been known on the forum that there is a mistake in the amount of water - you need 330 ml. not 430 ml. - note.

If you adjust the bread recipe and bake bread according to all the KOLOBKA rules (balance of flour and liquid), you will feel the real taste of good bread

Success

You correctly noticed the rum recipe from the stove.
I will still study.
As I understood, the roof collapsed also because of 1 tsp of yeast.
Used blue saf yeast.
It seems to me that they are weaker because, according to the local recipe, one more bread did not turn out to be high.
True, I put raisins and an extra spoonful of water in it.