Custard rye bread is real (almost forgotten taste). Baking methods and additives

[Supra BMS-355]

Hello, we were recently presented with HB Supra -355, but there is no program for rye bread. Do not tell me the recipe and what programs can you bake it

For baking in Supra BMS-355
read the entire recipe on the first page of this topic,
but cook using a combination of two programs:
9 - Dough and 10 - Baking.

Hello. Today I tried to bake rye bread for the first time in HP Panasonic 2500. I did everything according to your instructions.
In the "Fast" mode, the dough after the first rise was kneaded and did not rise again. The bread didn't work out at all. What have I done?
I know that rye bread should only rise once. How to be? this is not possible in Fast mode.
And I really want rye bread.

Hello! Can you replace dark honey with molasses? How much to put? and sugar?

.... I did everything according to your instructions.
On the "Fast" dough after the first rise crumpled and did not rise again. The bread didn't work out at all. What have I done?
I know that rye bread should only rise once. How to be? this is not possible in Fast mode.
And I really want rye bread.

The solution to your question is as follows and this is no joke:
1. Read carefully again the recipe and baking method in Panasonic.
2. Read and understand the instructions with the table of operating modes of programs.
3. It is advisable to read the entire topic in its entirety.
I assume that you have difficulty due to the ratio error -
water: dry ingredients: yeast.
This is a common mistake and can be easily fixed.
Possibly a leaven error.
Perhaps yeast has failed.
It is impossible to tell more precisely,
since you do not describe step by step how much and what you added,
how and in what sequence they did it.
Not shown a cut of the result obtained.

Hello! Can replace dark honey with molasses? How much to put? and sugar?

You can of course replace.
Honey to molasses in a 1: 1 ratio
and plus sugar 1/2 part of the amount of honey.
Success!

Maybe they already wrote, nasilil all the pages.
The panasonic 2502 has a separate yeast dispenser. So, IMHO, they should be poured into it, and not directly into the bucket. This dispenser will work 3 minutes after the start of the batch, ie the start of the Gluten Free program.
I think a minute later you can open the lid and help stir the dough.

The solution to your question is as follows and this is no joke:
1. Read carefully once again the recipe and baking method in Panasonic.
2. Read and understand the instructions with the table of operating modes of programs.
3. It is advisable to read the entire topic in its entirety.
I assume that you have difficulty due to the ratio error -
water: dry ingredients: yeast.
This is a common mistake and can be easily fixed.
Possibly a leaven error.
Perhaps yeast has failed.
It is impossible to tell more precisely,
since you do not describe step by step how much and what you added,
how and in what sequence they did it.
Not shown a cut of the result obtained.

I did not describe the steps, because I did everything exactly according to the recipe from 1 page. The only thing, the measure was not in ml, but on the scales in grams.
Here is a photo.

It is so short and wet and overcooked)))) I already read that after the kneading it was necessary to pull out the spatula, maybe it would help.

[pull out the scapula]

I did not describe the steps, because I did everything exactly according to the recipe from 1 page. The only thing, the measure was not in ml, but on the scales in grams.
Here is a photo.
....
He is so short and wet and overcooked)))) I already read that after the batch it was necessary pull out the scapulamaybe it would help.

Your bread is poorly mixed, so it began to burn when baking,
watch the batch movie if you haven't.
The scapula does not interfere.
Fresh custard is always sticky.
Light moisture (stickiness)
custard will stabilize after about 6-8 hours.
Otherwise, everything is fine with you and the size for 500 grams of flour is also.
Success and write.

Maybe they already wrote, nasilil all the pages.
The panasonic 2502 has a separate yeast dispenser. So, IMHO, they should be poured into it, and not directly into the bucket. This dispenser will work 3 minutes after the start of the batch, ie the start of the Gluten Free program.
I think a minute later you can open the lid and help stir the dough.

In your case, it doesn't really matter where the yeast is,
since the kneading starts immediately and two to three minutes do not affect the difference.
200 000

Another misunderstanding about baking in Panas-2502. I looked in the instructions for the "gluten-free" program: 20 minutes kneading, 40 lifting, 50 baking. It turns out that there is no point in dumping it "50 minutes before its end." Let it run to the end, and then start the baking program for 40 minutes

Another misunderstanding about baking in Panas-2502. I looked in the instructions for the "gluten-free" program: 20 minutes kneading, 40 lifting, 50 baking. It turns out that there is no point in dumping it "50 minutes before its end." Let it run to the end, and then start the baking program for 40 minutes

You have not carefully read the topic of baking this bread and baking in Panasonic 25xx as well. Reread.
And yet, adding the baking time after the end of the program is questionable.
If possible, write.

Today we have baked bread !!! Magic for the taste !!!
When cooking, we deviated from the recipe a little:
- Agram was dark 10g.
- Panifarin 10gr.
At the kneading stage, alas, at the very end, they realized
that the dough is "cooler" than on the video course.
We risked to repeat the kneading step again and added 50-60 ml of water.
From external flaws - cracks on the crust.
PS: do not judge strictly - this is our 3rd bread in a bread machine)))
I will be happy to show our handsome man as soon as I figure out how to insert a photo. )))

About the photo, a hint is here -

Today we have baked bread !!! Magic for the taste !!!
....
From external flaws - cracks on the crust....

A good result, a well-recognized loaf from Panasonic.
Cracks are small and in moderation, they are not considered a disadvantage.
We read TU for bakeries.

As soon as the kneading is over, smooth the top of the bread with a damp spatula or a damp finger and it will be very beautiful.
Success!

Yes, we are in the ranks of the Panasonic ;-)
I have already read about leveling the bread lid, next time I will definitely do it. And, apparently, will have to do every week - homemade bread is delighted! Thanks again for the recipe !!!

adding baking time after the end of the program is questionable.

yes you were right. Panas does not allow starting the next program until it cools down. So, the program of the first stage must be reset until baking has begun.

Here is my bread, just did not take into account the amount of water,
since I added French liquid sourdough
and the roof is a bit flat.

Here is my bread, just did not take into account the amount of water,
since I added French liquid sourdough
and the roof is a bit flat.
...

For rye it turned out quite nice!
And apparently delicious?

Thanks for the good recipe. The bread went to taste, we bake every week. It turned out the first time in Panasonic CD254. The only deviation from the recipe: in the absence of Agram, she used apple vinegar. Thanks again.

Thanks for the good recipe. The bread went to taste, we bake every week. It turned out the first time in Panasonic CD254. The only deviation from the recipe: in the absence of Agram, she used apple vinegar. Thanks again.

Gallery replenishment, it's awesome!
Very beautiful!

Vania! Thank you! : girl_wink: Today I baked my first rye bread in the oven! It's amazingly delicious! All houses are delighted!
baked dough bread with a slight deviation from the recipe (370 g of flour, 2/3 whey + 1/3 water, brown sugar, instead of agram vinegar from apple cider - 1 tbsp. l.)



I certainly decided to bake in the oven, because after the first 2 wheat-rye ones I realized that the oven does not give me the result I want.
however, it was difficult to scratch the dough out of the bucket - it was too sticky!))
my dream is to learn how to bake mini-baguettes or buns,
how to do it from this test?
Thank you!
more! I want to your "rye club"!

I am very interested in this question in my bread maker, when kneading the dough, does it make 2 or 3 kneads, will it affect the rise of the dough

[my dream is to learn how to bake mini baguettes or buns,how to do it from this test?]

Vania! Thank you! : girl_wink: Today I baked my first rye bread in the oven! It's amazingly delicious! All houses are delighted!
baked dough bread with a slight deviation from the recipe (370 g of flour, 2/3 whey + 1/3 water, brown sugar, instead of agram vinegar from apple cider - 1 tbsp. l.)


I certainly decided to bake in the oven, because after the first 2 wheat-rye ones I realized that the oven does not give me the result I want.
however, it was difficult to scratch the dough out of the bucket - it was too sticky!))
question- my dream is to learn how to bake mini baguettes or buns,
how to do it from this test?
Thank you!
more! I want to your "rye club"!

With such a first result - an indisputable offset!
And there is no way back from the Rye Lovers Club !!!
Take it!
It is not difficult to bake rye buns, cut the dough on the board with a wet knife and mold it with wet hands.
You can also use ready-made paper sockets for cakes or small silicone molds. There are many options.
Write, ask, tell!

[makes 2 or 3 swaps]

I am very interested in this question in my bread maker when kneading dough makes 2 or 3 swaps will it affect the rise of the dough

It's not good that 2 or 3 mixes! What is your C / P?
You may be able to find an acceptable mode or baking method.
In many C / Ps this is possible.
Write.

With such a first result - an indisputable offset!
And there is no way back from the Rye Lovers Club !!!
Take it!
...
Write, ask, tell!

Thank you!
I will definitely write!
There are many more plans!

My 1250 kg Midea bread maker two scoops

1. Peeled rye flour - 500 gr.
2.Kvass wort 25ml (more bitter)
3. Sourdough Bavaria = 35 gr.
4. Dark honey - 25 ml.
5. Fine salt - = 15 gr.
6. Dry yeast - = 8 gr.
7. Ground coriander - by eye
9. Boiled water - 430 ml.
10.1 tbsp. l. sunflower oil

The dough is steep and the bread does not rise as it should,
there is dry gluten, can I add it and how much?

[Midea AHS20AC-P (-S)]

My 1250 kg Midea bread maker two scoops

1. Peeled rye flour - 500 gr.
2.Kvass wort 25ml (more bitter)
3. Sourdough Bavaria = 35 gr.
4. Dark honey - 25 ml.
5. Fine salt - = 15 gr.
6. Dry yeast - = 8 gr.
7. Ground coriander - by eye
9. Boiled water - 430 ml.
10.1 tbsp. l. sunflower oil

The dough is steep and the bread does not rise as it should,
there is dry gluten, can I add it and how much?

What is your model?
If different, then lay out the program table.
Here is a table for Midea AHS20AC-P (-S)


Where's the recipe from?
Too much water and sourdough (acidifier) ​​too.
Always show the cut of the bread.
A few preliminary tips - pending clarification.
1. Watch the batch movie in the first post.
2. Reduce the leaven by half.
3.With water, it is not yet clear, it is possible that the flour is very dry and the kneading does not work out, watch a movie and make a decision on the spot, I repeat, there is a lot of liquid for throwing, but anything can happen.
4. Buy dry kvass instead of wort, as you have it strange.
5. Use proven yeast.
6. Mix on the program Dough, there will be no multiple batches.
7. Next, bake on the program Bakery products.
The height of the rise of the dough is no more than twice, otherwise the roof will fall.
Write and show the result.
Success!

[750 gr.]

Hello everyone. Vanya28-special thanks to you for the invitation .. Our bread maker is one of the most popular in our homeland-DEX DBM-707 (here, alas, I did not find one (((and few recipes ((.)
in the oven-
11 programs
Jam and Cupcake programs
Super Fast program
Maximum baking weight 900 g
programs- \

750 gr. 900 gr. 1.Main - 3-00 2-55 2. Whole grain 3-40 3-32 3. French 3-50 3-40 4. Fast 2-10 5. Sweet 2-50 2-45 6. Cupcake 1-50 7JAM 1-20 8TESTO 1-30 9 SUPER FAST 1-38 1-28 10 BAKING 0-10 11DESSERT 1-38

[750 gr.]

Hello everyone. Vanya28-special thanks to you for the invitation .. Our bread maker is one of the most popular in our homeland-DEX DBM-707 (here, alas, I did not find one (((and few recipes ((.)
in the oven-
11 programs
Jam and Cupcake programs
Super Fast program
Maximum baking weight 900 g
programs- \

750 gr. 900 gr. 1.Main - 3-00 2-55 2. Whole grain 3-40 3-32 3. French 3-50 3-40 4. Fast 2-10 5. Sweet 2-50 2-45 6. Cupcake 1-50 7JAM 1-20 8TESTO 1-30 9 SUPER FAST 1-38 1-28 10 BAKING 0-10 11DESSERT 1-38

Decent enough, quite suitable with a tambourine for baking rye recipes.

Good evening!
For some reason, how many times have I tried baking this bread - it always leaves more water than according to the recipe. Moreover, quite a lot.
But the bread is still delicious with a crispy crust

Good evening!
For some reason, I have tried baking this bread many times - it always takes more water than the recipe. Moreover, quite a lot.
But the bread is still very tasty with a crispy crust

This is easy to explain.
Much, this is a subjective assessment.
But the moisture content of the flour sold can fluctuate.
from the 12% sales norm ranging from 8% to 20% is very easy.
500 gr. flour, this is the difference in water in 60 ml. or in 4 st. spoons.
Add here also the correction for the degree of purification of flour,
the lower the grade, the more water.
And how much do you have to add?
Is it a lot now or a little?

Write.

Well, yes, more than 50 ml, I definitely did not measure it. Turns out within normal limits
Thank you Vanya!

[Vanya 28]

Vanya 28 I really want to bake bread according to your recipe, HP Panasonic 2502. Did I understand correctly that for my HP I first use the "Basic Fast" mode: for kneading (15-20 minutes), then rise for about 1 hour. Then I turn off this program and turn on the "Baking" program for 1h30m. I don't really know what the temperature of rise and baking in HP is. Does the size affect the lift, is it set or not? HP has size L for 500 g of flour. And another question about the recipe: Sugar 75 ml corresponds to 75g? But what about the specific gravity? Maybe I don't understand what? And yet, put the yeast in a bucket or in a yeast dispenser and will it be thrown in during the kneading process?

[Vanya 28]

Vanya 28 I really want to bake bread according to your recipe, HP Panasonic 2502. Did I understand correctly that for my HP I first use the "Basic Fast" mode: for kneading (15-20 minutes), then rise for about 1 hour. Then I turn off this program and turn on the "Baking" program for 1h30m. I don't really know what the temperature of rise and baking in HP is. Does the size affect the lift, is it set or not? HP has size L for 500 g of flour. And another question about the recipe: Sugar 75 ml corresponds to 75g? But what about the specific gravity? Maybe I don't understand what? And yet, put the yeast in a bucket or in a yeast dispenser and will it be thrown in during the kneading process?

You understand everything correctly with programs.
You don't need to exhibit anything else.
It is more convenient to immediately pour the yeast into a bucket.
Seventy-five, seventy-five about sugar - that's right.
Sugar between the crystals also has a void (air)
and the volume therefore roughly coincides with the weight as 1: 1.
You can check.

[Vanya 28]

Vanya 28 Thanks for the answer, when I will share my impressions.

The recipe is taken from the first page of Rye Custard Bread Additives.
Rye Custard Bread on Honey with Caraway and Coriander.
photo I do not know how to insert litter. And we definitely haven't looked for dry kvass. The table is the same but in any mode makes 1 mix 1 lift 2 mix lift 2 lift 3

I baked this bread. I liked it in appearance, I haven't tasted it yet, it cools down, and my salivates flow. But the thin crusts that fell off the bread are delicious.Used agram dark (no light), peeled rye flour "Limak" (Lipetsk), water had to add 3 tbsp. spoons so that the dough is like in the video course. After 25 min. after the start of lifting the scapula for about 30 seconds. scrolled a little. When I spied on the level of rise (it rose a little more than 1.5 times), the dough was with air bubbles. There are small cracks on the roof, but I don't think it tastes affected.
Vanya 28, thanks for the recipe and especially for the detailed instructions for use. This is how the bread turned out. I greased the roof with vegetable oil, so it shines.

I baked this bread. I liked it in appearance, I haven't tasted it yet, it cools down, and my salivates flow. But the thin crusts that fell off the bread are delicious. Used agram dark (no light), peeled rye flour "Limak" (Lipetsk), water had to add 3 tbsp. spoons so that the dough is like in the video course. After 25 min. after the start of lifting the scapula for about 30 seconds. scrolled a little. When I spied on the level of rise (rose a little more than 1.5 times) the dough was with air bubbles. There are small cracks on the roof, but I don't think it tastes affected.
Vanya 28, thanks for the recipe and especially for the detailed instructions for use. This is how the bread turned out. I greased the roof with vegetable oil, so it shines.

What a pretty and tall for Panasonic turned out!
Great!

And delicious, but next time I'll put less granulated sugar, a little sweet for my taste.

Please tell me why the crust of rye-wheat bread cracks? The ratio is 2x1. Kneading and baking in HP according to the recipe for the same HP.

Tell me, please, why does the gobushka crack in rye-wheat bread? The ratio is 2x1. Kneading and baking in HP according to the recipe for the same HP.

The reason, as a rule, is in the ratio of water-flour, it also depends on the activity of the yeast, the time of growing, the quality of the flour.
If the crumb is normal, add 30 ml. water. Show the result in a section and a recipe with step-by-step actions, what and how you added.
Small cracks in the amount of 1-2 are not considered a defect in factories either.
Write.

Hello. I have a Mystery 1202 stove, she had been with me for a month and before that she had tried only white bread to bake, but my husband demanded a black one, decided to try it according to your recipe, because here it is written how to bake without the Rye program (it is not on my HP) ...
I took all the ingredients 1/2, replaced the agram with 1 tbsp. l. apple cider vinegar 6%, my bun was formed, so I added water about 3 tbsp. l., I mixed the dough, as in your video, it still turned out to me thicker than yours. After proving, I pulled out a spatula and flattened the dough with wet fingers. My HP has a gluten-free program: 15 minutes - kneading, 60 minutes - proofing, 55 minutes - baking, I turned off the oven after 60 minutes of proofing and put 1 hour 20 minutes on the baking, because I have half a portion, so to speak.

We left the house for baking, when we returned, it smelled like burnt and the stove was just squealing, the crust was convex, but with cracks, the height of my bread was 5 cm, after 2.5 hours of lying in a towel, my husband cut off a piece, seemed very damp as he said - it sticks to the palate, left it in a towel overnight, put it in a bag in the morning, felt the crumb with my fingers - it seems sticky, or it should be like that, in short, my husband will appreciate it again in the evening, because I don't eat bread. And yet, it tastes sweet and sour, is it what it should be?

Look at the photo, does it look normal or did I do something wrong?

..., I felt the crumb with my fingers - it seems sticky, or it should be like that, in short my husband will appreciate it again in the evening, because I don't eat bread. And yet, it tastes sweet and sour, is it what it should be?

Look at the photo, does it look normal or did I do something wrong?

Excellent result!
The crumb is baked, the bread is not burnt, the crust is thin.
The taste is sweet and sour and should be.
Sometimes the amount of sugar and acidifier is slightly
correct for themselves, this is normal.
The crumb of this bread is always lightly smeared with a knife.
Since the amount was halved,
it is difficult to even out the dough evenly.
In my opinion, everything is very good.
Write.

I'm a newbie. Please tell me how to adapt the recipe for Bork 500.
1) Use manual settings or can I use two programs like that?
2) here they wrote that it is necessary to determine the "roll" by size and weight by flour. You have 500 grams of flour in your recipe. Does it mean that on Borok there is 750 gram bread (you have an output of 1 kg ....) or is it still necessary for 900?
Thank you in advance for your answer.

[how to adapt a recipe for Bork 500]

I'm a newbie. Please tell me how to adapt a recipe for Bork 500.
1) Use manual settings or can I use two programs like that?
2) here they wrote that it is necessary to determine the "roll" by size and weight by flour. You have 500 grams of flour in your recipe. Does it mean that on Borok there is 750 gram bread (you have an output of 1 kg ....) or is it still necessary for 900?
Thank you in advance for your answer.

Your bread maker is programmable and it is very convenient for one-process baking.
Program, bake and show off here.
In this case, you don't have to think about weight.

KMIX 1 (kneading dough 1): 14 minutes
LIFT 1 (increase in test volume 1): 20 minutes
KMIX 2 (kneading dough 2): 5 minutes
LIFT 2 (increase in test volume 2): 50 minutes
LIFT 3 (increase in test volume 3): 0 minutes
BAKERY PRODUCTS: 80 minutes
HEATING (heating the bread): 0 minutes

Everything has already been taken into account in the proposed program.
Success and write.

Super!!! And I did not hope for such a quick response. I bought everything I needed .... and prepared to wait a few days for an answer))) THANKS for the promptness and for the detailed answer!

Thanks for the recipe, for the topic, for the advice!
here is my first bread
delicious!
HP Bork X500, programmed by herself, but not entirely true
although there were mistakes, but the deliciousness is indescribable, next time I will correct
the rise was less than necessary, instead of malt kvass, acidifier-wine vinegar, added too much honey, and few spices
but the result is still pleasing

Thanks for the recipe, for the topic, for the advice!
here is my first bread
delicious!
HP Bork X500, programmed by herself, but not entirely true
although there were mistakes, but the deliciousness is indescribable, next time I will correct
the rise was less than necessary, instead of malt kvass, acidifier-wine vinegar, added too much honey, and few spices
but the result is still pleasing

It's great when everything works out in the end!
Show now the updated version.
When publishing a photo, uncheck the box - reduce it to 640 and the photo will turn out great here.
We are waiting for the result!

But I just can't determine on which program I should bake rye bread))) I liked your recipe)))

[Pasta dough]

But I just can't determine on which program I should bake rye bread))) I liked your recipe)))

A nightmare impression from the programs of your bread machine, or rather from inaccuracies in the translation and editing of instructions, but we will bake.
First, check the compliance of the programs and their description in the instructions - there is a 100% error.
When you figure it out, then
10 program - Pasta dough - 2 mixes in a row
or
9 program - Dough - 1 batch
then wait for the dough to rise for 60 minutes and switch to the program
12 program - Bakery products - 90 minutes.
Success!

Good afternoon .. Please tell me how to adapt the recipe to HP Moulinex "UNO" .. I really liked your recipe .. Thank you ..