Panasonic SD-256. Whey Wheat Rye Bread

Panasonic SD-256. Whey Wheat Rye Bread

Category: Yeast bread

Ingredients
Dry yeast (ECO 100gr.)	1.5 tsp.
Wheat flour, premium	450 BC
Salt	2 tsp
Sugar	1 tbsp. l.
Peeled rye flour	110 g
Milk serum	200 ml.
Water	100 ml.

Cooking method

• HP PANASONIC SD-256,
• Mode - "BASIC",
• Size - L (Large),
• Crust - Medium.
• The ingredients were added in the order indicated in the recipe.
• Pre-mix the whey and water and then pour carefully over the flour.

Time for preparing:

4:00 (by mode)

[YurGent]

YurGent, thanks for the first bread recipe on the forum!

I would like to look at the crumb of bread in the context, I wonder how it looks
There is not enough water in the recipe, after all, there is rye flour in it - isn't it a mistake?

The appearance of the bread is very attractive!

Thanks for attention!
The recipe was tested by me, unfortunately the bread itself was eaten without a trace. I think in a couple of days I'll bake it again and then there will be a cutaway photo.
The water is just right, because rye flour is more than 3 times less than wheat flour, just for a standard medium-sized loaf. For the two of us with my wife

I accidentally found a snapshot of that pastry - only the bread has already been cut into pieces

Nice, nice crumb

I wish you success

You need a little more liquid. The dough does not mix well.

Thanks for attention!. I think you are right to add, but not more than 30 ml, and guide the kolobok visually. But the lottery comes from rye flour - it can vary from package to package. The first copy of the loaf turned out as in the photo, when repeated with another packet of flour - denser.

Thank you for the recipe! The bread was a success !!! For a long time I couldn't get bread, so I didn't bake it for a long time, but then 3 liters of milk sour and I had to put some whey somewhere, so I decided to stop at baking bread. Found your recipe, for which thank you very much !!! (y) The dough went very well! We managed to capture only the very remnants. But you can still see how handsome he was. Instead of rye flour, I used flour from several cereals. (the exact name came off, bought in Auchan)
The first and second kneading and proofing were done in KhP, and the last rise and baking in e-mail. oven. Yes, at the end of the first batch, I had to add a little liquid, since the dough turned out to be very dry (I added about 50 ml of homemade kvass.)
🔗
🔗

Thank you for the recipe! The bread was a success !!!

I am very glad that you also liked the recipe and that it turned out to bake bread

... Yes, at the end of the first batch, I had to add a little liquid, because the dough turned out to be very dry (I added about 50 ml of homemade kvass.)
Instead of rye flour, I used flour from several cereals. (the exact name came off, bought in Auchan)

This is the reason for the lack of liquid - a mixture of several cereals, not rye flour - some of the cereals are more water-hungry than rye.

Several times myself, when changing rye flour (supplier), I also had a lack of liquid, I added a little water. Thanks again!

baked - yummy !!!

baked - yummy !!!

Thank you! I am very happy for you - bake to your health!

I baked some bread and I hasten to thank you for the tasty treat Very, very, very tasty !!! I cooked in a ROTEX bread maker almost according to the recipe, only reduced it to 1.5 tsp. salt, because I use sea water and increased the amount of liquid, I took 250 ml of serum (it was preheated with water). From the first time everything worked out, the bread went up to the maximum and the "roof" did not fall. I bring it to the collection of my favorite recipes

lottery is obtained from rye flour

Exactly noticed! Bread in the bookmarks! I will bake!

Thanks for the recipe!
The bread went into a frequently baked
After reading the topic and looking at the bun, I increased the volume of liquid by 50 ml. I never baked this bread on water - either on liquid from canned peas, or on potato-buckwheat broth. In the latter case, the bread is darker.
The salt was reduced to 1.5 tsp. - did not affect the quality of the bread.
Once there was no whey, I replaced it with yogurt - the bread turned out to be decent.
HP LG, mode "basic", crust "medium"

And I add my thanks for the recipe.

I increased the amount of water by 30 ml, put it in the night, for the first time, was ready for anything, but the bread turned out to be beyond praise

All the products are on the table and only now I realized that there is absolutely no butter in the bread! What is it like? Forgot? And really no? I don't think the author will answer, the last activity is very long ago. Admin, if you hear, help! All products have already been canceled and on the table ... No oil needed?



There is no answer yet, I will add 2 tbsp. l. olive

You shouldn't think so! I will answer.

There really is no oil in the recipe. But - no one forbids adding it. Then the volume of the rest of the liquid must be reduced by the volume of the added oil (after all, it is also liquid!). The volume of all liquid for each batch of flour may vary slightly: different grains, different storage conditions (flour moisture).
Therefore, when changing a bag of flour and using this flour for the first time, I manually run a bun: I add flour if there is a lot of water (the dough is liquid and sticks to my hands), or water "drop by drop" if the mixer is straining to squeak from the dough and the bun does not stick to my fingers at all ... The next bread can be cooked almost without looking and without interfering with the work of the CP.
Thank you for your attention to the recipe.

Share a photo of the bread with the addition of butter. I have never baked with olive oil.

I took it to bookmarks. I was interested in Khlebushek. Thank you! I'll bake ~ I will report.

Well, I'm with the bread report. Everything is according to the recipe except for the following nuances. My flour is very dry, so instead of 200 ml. serum took 250. Corrected kolobok, adding only 1 tbsp. l. wheat flour and 0.5 tbsp. l. rye flour. Yeast put 1 tsp. instead of 1.5 tsp. They are too frisky for me, it was enough. Well, I added olive oil - 2 tbsp. l (there is no fat in the author's recipe). Everything worked out great. Nice gray bread for every day. Without bright flavoring accents, but they are not always needed in bread. Very soft. Despite this, it keeps its shape well. Was able to cut into thin pieces. The bread practically does not crumble, this is a huge plus. Fresh bread has a crunchy crust, the next day it is soft. Thanks to the author for the recipe. We liked everything.
Also, Admin replied with a personal message. Bread can indeed be baked without any fat. Next time I will bake without butter and compare, so to speak, the result. But the olive oil did not spoil the bread at all, and even enriched it a little in terms of taste.
Thanks again BIG. The recipe is good. Decent bread. Novice bakers can do it without fear, most likely it will work out :-))



Climbed above the bucket.



It's all a miracle serum ...

Thank you.
The pan is coated with Teflon in the bread maker, so the bread does not stick to it when baking. Therefore, oil is not particularly needed. And the bread won't be so toasted.
Nice crumb.
It looks like the yeast is not reactive, but calm - the holes in the crumb are small. With reactive (= fresh) under the cover, they are usually larger (if the roof is not broken).
Or maybe it's the result of adding more rye flour. For me, there is no need to add more rye - there will be no pleasure from bread, if it, of course, does not pursue "health-improving" goals.
In general, use it to your health!

Well, my coating is worn out, despite the fact that the bread maker is not even a year old. Redmond doesn't have a very good (durable) finish as it turns out. Therefore, there was no excess butter in the bread. But you can do without it. I have already indicated this in my recipe book. :) I liked your bread. We will still be sure to bake!



Very soft. I will not add rye flour.There are other recipes with a high content of rye flour.

How often do you bake bread?
I have a Panasonic-256 for 2010-2011. I don’t remember exactly. Baked bread once a week. Enough for the two of us. Sometimes two a week.
On the side of the HP, when buying, there was a sticker with an advertisement - they say "a saucepan" with a durable "diamond" (?) Coating. He smiled, they say, yeah, wait. Two years later, on the first x / LG stove, serious bald spots appeared on the walls and a spinning unit dripped. And this one has some kind of black coating (against brown in LG). Now there are small scratches on the bottom, and on the ribs of the scapula - that's where the coating is really torn off, but very few. And then I suspect that I scratched her with something.
The main thing is that crystalline (sugar and salt) should not be mixed with yeast before kneading and they fall on the shoulder after at least partial dissolution in liquid. Therefore, I always put them at the top under the water filling.
It is necessary to make sure that there are no separate LARGE pieces in the doses of sugar and salt. Otherwise, rub the coating on the bottom just like emery!

Usually every other day.

Good bread, indeed, as mentioned above, does not crumble much)) it took a little more water, topped up a little in the process. I did it not on whey, not to buy it anywhere, but on fermented baked milk and water.

The bread turned out to be good, but I added liquid twice, increased the serum by 50 ml, and also, already in the process of mixing, 30 ml of water. I did not guess to add salt, I will take into account for the future. Thanks for the recipe.

While I was about to take a picture, my husband had already cut

Thanks for your feedback. Use it to your health!