Low-yeast gray bread in Panasonic SD-2511

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, congratulations!

read: Made in CHINA!

I didn't even have a thought to check the manufacturer. I ran away and checked

I ran away and checked

AND???

[mamusi]

mamusi, norms, Turkey

Rita, what kind of people are you? You are relatives in Panasiks. The rest of the forum girls will forgive me
Thank you all, I am very pleased!

Well today I bought Pakmaya in Magnet, my husband asked where it was made, in Turkey or Voronezh, turned over the packaging and read: Made in CHINA! Shit sailed, took two to try, which fact worries me this fact

And this is definitely Pakmaya, otherwise I saw them in a package with a chef in a magnet besides Pakmai they also pack angel yeast, here is an angel Chinese yeast, but very good too.

Congratulations on your medal.

[Sedne]

Sedne, so I came home, laid everything out, and now I can't find this yeast, where did I put it ?!

yeast, where did you put it ?!

Well, you will find, if they stored the yeast correctly, then it’s not so important a packmaya or an angel, and both are good yeast, do not worry.

I will look. In the check there is, punctured Yeast fast-acting 11 / 12g.

[Mandraik Ludmila]

Mandraik Ludmila, with a medal!
Thanks for the recipe! The bread came to taste, aromatic and easy to prepare.
Bread according to the second option (with oatmeal, but with butter according to the first option), the program "Diet with raisins", since I added 45 g of raisins and 45 g of walnuts.

Interestingly, the baking time is the same on the "Diet" and "Low-yeast bread" programs? Time on Dietetica - 50 minutes, size XL. It just seemed that another 10 minutes would not be superfluous for bread. Probably next time I'll just reduce the amount of liquid added to the dough.

[Ilona]

IlonaThank you for such beauty!

Probably next time I'll just reduce the amount of liquid added to the dough.

Of course, see for yourself, you know better, the amount of water also depends on the moisture content of the flour, I have both rye and c.z. very dry - they get very dusty when sifting, the bun is very smeared at first, and then, by the end of the batch, it is smaller, but still, the classic bun does not work.

Measure the baking time next time

[Ilona]

Ilonawhat a complete and useful Report!
Yes, the Dietichesky has the last proofing.
But in my 2501 there is no Low Yeast.
Chet, I also wanted to "beckon" with Lyudimy bread.
(I really liked the idea with raisins!)

My husband does not like raisins in bread, says: - this is not a cupcake, do not put raisins

husband doesn't like raisins in bread

My too...
But this is not for him, but for me. I like...
Well now I have two HP!
I'll bake him an ordinary Mamusin.
And myself oatmeal with raisins and butter (he also doesn't like it) ...




Well ... and I still have eaters now, Lud!)))
The granddaughter always takes bread in a bag for a walk! We have RyuBzak, and Shai, and Bread with us!

What a delight, I'll go for a walk with you, you have something delicious

The bread is ready. According to the second option. With Hercules. Diet mode in 2501 (there is no Low Yeast).
But it turned out good!
Thank you Lyudochka for the recipe, Ilona for the reminder of the raisins, and I also cut the prunes!
Water + homemade yogurt!
The aroma is worth ... Home people can hardly stand it. I won't let you cut today. I just took it out!







The most pressing question: HOW to be patient until tomorrow?

Oh, Ritochka, there is no answer to this question. But it helps a little if you wrap it in a towel and hide it, well, at least not to see or smell
All day today we drove, drove parents from the city to the dacha, once again, they went to wash in a shower. 7 hours on the road. We left, you put some bread, we arrived, just ready! Long process But it's so nice to take out a fragrant, beautiful bread later, it's cooler than an orgasm!

[without asking]

it's cooler than orgasm!

This is a characteristic, I understand!



So, Mus could not stand it ... and
Without asking, I emphasize - *without asking* broke off a hump!
I give a photo liqueur ...

He said: What are you, baked Kulich?
How delicious! And it's worth hamstering HOT bread!
He gave me a piece ... what to say?
It's too early to judge, the full taste has not yet been revealed, But what has been revealed is a simple fairy tale!
Plays very well prunes and the subtle aroma from butter ...
And such a delicate Herculean note!
I just recommend everyone try it!

Husbands they are so ... impatient: came, smelled, bit off defenseless bread from them in no way can you defend

It's too early to judge, the full taste has not yet been revealed, But what has been revealed is a simple fairy tale!
Prunes play very well and the delicate aroma from butter ...
And such a delicate Herculean note!

Here is the description

[$ vetLana]

$ vetLana, Svetochka, be sure to try. I want to say from myself that I will try to replace part of the flour with tsz.
I don't need strong fluffiness, but there will be a little more benefit!
But I will bake more and more!

do not defend bread

Yes, Luda, a rolling pin or a gun would be useful to me ...

Ritochka, there I also attached a slingshot

[Lyudmila,]

Here I am with my bread and gratitude

I chose the second option, took into account all the comments, but did not take into account one thing - to check for the presence of food in the refrigerator - they chewed sour cream and yogurt corny, and outside the window there was a thunderstorm and rain like a wall of Pekla on whey, I used instant yeast. Pre-mix on pizza, the program worked completely, then I added oil and turned on the Diet. The bread turned out to be very good, except for the top. My Panasik has a bad manners, knocking the bun down in one direction, and no matter how much you straighten it, it will definitely turn to one side when mixed. Usually, if I want a beautiful view, I just take out the dough and bake the bread in the oven, in a Teflon cake pan, it turns out very nicely, but the crust is thicker.
I didn't wait until tomorrow - I cut it ... the pulp is a little rubbery and very elastic, does not crumble at all, the taste is pleasant, I love that. I will definitely try with sour cream and prunes - a rich option - such a husband likes
Lyudmila, Thanks for the recipe, lately I've been baking mixed breads - I don't like one type of flour anymore.

[Catherine]

Catherine, great bread! Thanks for trusting the recipe! Bake and bring here, we will all enjoy the pictures together

I didn't wait tomorrow - I cut it ... the pulp is a little rubbery and very elastic, does not crumble at all, the taste is pleasant, I love that

And I, and I, and I!
What a beautiful pink. Small holes!
Oh, I need to grind a piece of mine for breakfast with coffee today! I like to grease a corner with curd cheese (cream cheese). The combination of flavors turns out to be awesome, believe me!

Lyudmila, immediately try to bake with yogurt, yogurt or sour cream + prunes / raisins!
This is something !!!

[Buttercup]

At first, the kolobok smears very much, and then, by the end of the batch, it is smaller, but still, the classic kolobok does not work.

Yes, it fits the description, he was so reluctant to form by the end of the batch,

like: "And sho you all look and look? Do you really need a bun? Well, there will be a bun. Have you seen? Well, go on, and don't think anything to yourself, don't bother to bask in the fermentation"

but looked pretty good for this kind of test. Therefore, I doubt whether the time was short, or there was still a little more liquid than it was necessary to add.

My husband does not like raisins in bread, says: - this is not a cupcake, do not put raisins

Buttercup, and in the form of a toast for breakfast? With curd cheese, a drop of lemon juice and honey? Or just with butter? To borscht or soup, of course, is not an option, but I needed bread for breakfast.

So, Mus could not stand it ... and
Without asking, I emphasize - * without asking * I broke off a hump!

And this is the person who does not like raisins in bread? I remember the combination of oatmeal and raisins in J. Hamelman's recipe, it tastes good.

I want to say from myself that I will try to replace part of the flour with tsz.

I thought about the basic composition of baking bread (with the addition of brewed malt), but there was no whole grain flour. For now, bookmark until a more appropriate time.

I just didn't take into account one thing - check the availability of food in the refrigerator

A similar situation was, only in my version sour cream and water were available.

The bread turned out to be very good, except for the top. My Panasik has a bad manners, knocking the bun down in one direction, and no matter how much you straighten it, it will definitely turn to one side when mixed. Usually, if I want a beautiful view, I just take out the dough and bake the bread in the oven, in a Teflon cake pan, it turns out very nicely, but the crust is thicker.

Maybe the surface on which the bread maker stands has a slight (not noticeable) slope? And the bread is good and beautiful.

I like to grease a corner with curd cheese (cream cheese). The combination of flavors turns out to be awesome, believe me!

I believe this is my breakfast today

Does the surface on which the bread maker stands have a slight (not noticeable) slope?

No, the bread maker stands exactly, I saw this in many owners in the photo ... But on this bread Panasik distinguished himself, exactly in the center, across, it turned out a small "ravine" with ragged edges ... probably it depends on the consistency of the dough. Considering the moisture content of the flour, and mine is always very dry, I pour liquids into any recipe, without looking, immediately 20 ml more, and then, if necessary, add more.

bake with curdled milk, yogurt or sour cream + prunes / raisins!

Sounds tempting ... is a handful of prunes enough?

Girls, here I am a monkey or a parrot, I saw enough of your bread yesterday and put mine for the night. And there is still enough bread in the house, but she could not resist. Ritochka, as you wanted with c. h. flour, proportions under the spoiler

The bread is soft like a cake, rubbery, fluffy and very full of holes, in general, everything is as we love!

Soaked 90g of oatmeal 0.5l of water for 8 hours, used water for jelly, oatmeal in bread, based on the calculation: oatmeal absorbs 130-150ml of water
60gr c. h. psh. flour
80gr hg. flour
310 + 50gr. from. psh. flour
280ml serum diluted with hot water
1.5h l. fine salt
1 st. l. honey (can be increased)
0.75h l. instantaneous performance. yeast PAF-moment
30g butter
Dried raisins, prunes and pumpkin seeds in flour and put in a dispenser.
Pre-kneading on dumplings, the dough seemed wet and I added another 50 grams of wheat flour before the next kneading. in. with., it was possible either less or not to add at all, because there is still almost Art. a spoonful of flour took additives. I put the oil before the second batch.
Prog "Diet with raisins3", I have N8.
I was baked at three in the morning, so I took it out only now, already cooled down and a little damp, I immediately cut it off to take a picture, it was already completely cold.
The roof was torn off again, I used fine salt, but it seems to me all the same I didn't add water, more precisely, I shifted the flour, at the end of the batch there was an almost full-fledged bun, I didn't smear it already, but it was sticky.

About pumpkin seeds, advice to everyone from me that they would be tastier and easier to peel, pass them through a micra before use, make them like popcorn, turn on to maximum power and wait for it to start clicking, this is usually 3-4 minutes, we give a little click and turn it off, wait another minute and get it out. The seeds open slightly like pistachios and are kind of fried

[Lyudmila,]

Soaked 90g of oatmeal in 0.5L of water for 8 hours

Lyudmila, and why so long, for the sake of water for jelly?

[Catherine]

for the sake of water for jelly?

Yes, and I soak it even longer, Catherine, I now have to cook this jelly every day because of an exacerbation of gastritis, it envelops the stomach very well, I soak it overnight, drain it in the morning and even wash it a little, cook it from "oat milk" jelly, and then with this remaining soaked oatmeal, as with "written sack", wherever to attach, and in porridge, here and in bread, or at worst for a dog in porridge, well, do not throw out the same valuable product!

due to exacerbation of gastritis

Oh, what topic is burning and dear to me now, too, periodically grasps, especially after "exercises with inclinations" in the garden ... I relieve pain with omeprozole, while it helps and never tried oatmeal jelly, can you share the recipe?

Sounds tempting ... is a handful of prunes enough?

Yeah!))))

[Catherine]

Catherine, I will definitely share, write down:

1 multi-glass of the coarsest and cheapest Hercules pour 4mst of raw water, leave it for at least 4 hours, I usually put it wet overnight. Before draining the water, I stir to raise the suspension and pour it into a ladle through a sieve, spill it with another cartoon glass, squeeze it straight with a spoon in a sieve. I put it on to warm up, heat it up at high power, constantly stirring with a spoon, as it boils, I remove the power and continue to stir the boil for a minute. Everything, while the jelly is hot, it is liquid, it cools down and becomes thick. For taste, before cooking, you can add some kind of frozen berries, I like to throw literally only 3 strawberries and a fragrant drink is provided. Drinking half a glass before each meal, one kidney is enough for just one day. And it's good that he doesn't have time to hang up, I store it in a bank right on the table.

In general, this is a very useful jelly, it helps children from allergies and is used for all gastrointestinal problems. And you don't gain weight like from jelly on starch.

weight is not gained from jelly on starch.

Very interesting.
Let's go to the cafe then .... And then I'll start flooding ... here!

[Lyudmila,]

very useful jelly

Lyudmila, Thank you, I am starchy and I do not like it because of excessive calories, they are certainly not put in the right place, and I have a lot of berries, I will now be a healthy and pleasant drink for breakfast before coffee - I just can't refuse it

for breakfast before coffee - I just can't refuse it

So I have the same "garbage". I want coffee, I drink it with half the milk, and now with jelly before him.

Is this the person who doesn't like raisins in bread?

Uh-huh, almost bread has already been eaten, and exactly what with my homemade curd cheese. We love it so much - crispy bread from a toaster, and cheese on top!
But with raisins! My husband decided that this is a REPLACEMENT of Easter cake!

I want coffee, I drink it with half the milk, and now with jelly before him.

And I will be so !!!
I will, I will!

Yes, dear "if you want to live, you will not be so upset"

[Buttercup]

Buttercup, I bring you my last bread, that is is yours!
In slicing, so to speak!

Delicious, very good.
Today I put curdled milk on the curd, tomorrow I will make the most tender one, so that I can spread it on bread!

Lacy turned out, very beautiful !!
Is that again with prunes? Hercules?
I have oatmeal soaked in jelly, tomorrow I will cook and put a loaf of cereal in bread.

Is that again with prunes? Hercules?

Yes!!!
AND

today my husband sharpened the last piece at sea after the swim!)))

This bread is burning right here! Lyudochka!

In general, a new recipe is slowly being born with you, a couple of three more iterations and it will be possible to issue for memory, together with sour - one recipe

together with sour - one recipe

You write everything down, we will ask the Chief to issue a recipe for two. Maybe it will work like this

[your]

You write everything down, we will ask the Chief to issue a recipe for two. Maybe it will work like this

This is not necessary, Luda ...

Either you arrange it yourself, or nothing ... let it stay that way ... between the lines.



Actually, this is YOUR recipe. And the nuances inside it are insignificant. And I did not come up with them ...



I brought this one,
do you remember?

Panasonic SD-2501. Oat bread for every day (25%) For 500 g of a mixture of flour and flakes Delicious and healthy bread with 25% oatmeal content. I use fresh pressed (live) yeast, I like it more than dry. Measure water with a measuring cup ...Brads

I love to bake it. Lovely bread!
Then you tried this your add Hercules. And she added! You, uh not I!
And then she came Ilona and showed your bread, but with raisins and Hercules ...
And what am I?
I just added more prunes ...

[Rita-aa]

Rita-aa, I just put the bread on, first wrote it down, then threw it away, in general, I have disposal of oatmeal and ... boiled carrots. Oh, what will happen ?! I don’t know how to count carrots with flour, the dough is watery as a result, but I need to bake bread for my mother. Well, at the end of the kneading, I quickly thumped the carrot, and then I thought that the flour could not be adjusted - I threw it late ... In general, it is on a dietary mode with pre-mixing on dumplings, but I follow him, and we also have hot dough rushing, as if not fallen in baking.
I decided, right now, without waiting for 14 minutes, I forcibly turned on the baking, otherwise it would fall off or come out of the bucket.





Fell down, besides, it turned out to be wet and even sticky, although I put baking for 1h5min ... I went too far with the carrots.

[Ludaaa]

Ludaaa...
I just saw your message!)))
And then there are photos!
Dont worry!)
1. Experience !!!
2. Let it cool. Do not rush.
3. I Liu you ....
And there are beautiful holes

No, I'm not particularly upset, it's delicious. I’ve just got used to beautiful bread. Well, nothing, everything is correct and such a result is the same experience. It seems to me that carrots should be counted like an apple at the expense of liquid

It seems to me that carrots should be counted like an apple at the expense of liquid

Not...
Yet, partly as a liquid, partly as a filler, well, like a semey, nuts.
All the same, carrots have a different pulp than an apple.
Well ... did you take the same boiled one? And she's softer than raw ... I don't even know ...



Only the "search" method will catch the proportions here ..

Yeah, I got it. I boiled carrots and beets for vinaigrette, but it turned out that there were no more beets in the house, and I kind of promised my husband borscht, well, I had to add beets to the soup, and add carrots to bread. But I had to go to cutlets, so I forgot about them at that moment ... In the near future, I hardly have boiled carrots "lying around", but experience is experience

[Mandraik Ludmila]

Mandraik Ludmila, it happens to me, it will cool down and on the same day it seems to be sticky, but the next day this stickiness is gone.