Panasonic CD-257 Wheat-rye bread "French"

Panasonic CD-257 Wheat-rye bread "French"

Category: Yeast bread

Ingredients
wheat flour	300 g
rye flour (peeled, seeded)	100 g
salt	1 tsp
butter	30 g
yeast	1 tsp
water	305 ml
fermented malt	1 tbsp. l.
ground coriander	1 tsp

Cooking method

• - mix in a bowl 300 g of sifted wheat flour and 100 g of sifted rye flour, add 1 tbsp. l. dry malt (do not brew!) and 1 tsp. coriander (or other favorite spices)
• - according to the instructions for HP, place the ingredients in a bucket
• - butter should be at room temperature, cut into pieces
• - ATTENTION: the absence of sugar is not a mistake, but a necessary condition!
• 

Cooking program:

Bread maker Panasonic CD-257

Note

The recipe has been worked out during six months of constant baking of this particular bread. Previously, she baked according to many recipes, but this particular one has become a favorite bread for every day.
The height of the bread is 16 cm, size "M" - ready-made, weighing about 700 g. The cut is very soft, airy. Thanks to the properties of the crust of French bread, the slices keep their shape perfectly.
The gingerbread man is very soft, with "legs". At first it seems that it is even watery, but by the middle of the batch it takes on a normal shape and cheerfully rolls in a bucket.
I intervene in the process only when kneading - I help to collect the flour in the corners with a silicone spatula. Previously, I took out the spatula, which spoiled the appearance of the final product (it turned out that the loaf was lower than in the photo). Then she decided not to do anything, not to look into the HP (well, maybe quickly, 1-2 times)) - and everything turned out fine.
Perhaps, for other HP models, 300 ml of water will be needed. For "Panasonic" 305 ml of water is just right, because this HP does not bake a thick dough well.
My husband and son-in-law are lovers of "gray" and "black" bread, and are very picky about the taste and structure of the crumb. It was this bread that went through the OTK).
Bon Appetit!

The bread is handsome! Thank you!

Thank you Admin for your feedback!

Woka, what a handsome man! Baked on the "French" mode, did I understand correctly?

Thank you!
It is in "French"! Initially, according to this recipe, I baked bread on "Basic". It seemed to be good, but without the "zest". Then I tried it on "French" - and the taste became richer.
There were such options:
- instead of butter - vegetable ... Not that ...;
- added sugar (0.5 tbsp. l.) - the dough was restrained ....;
- added powdered milk (2 tbsp. l.) - not bad, but also good without it;
- put 2 tbsp. l. dry malt - the roof is uneven and bumpy (perhaps this was not the reason, but I did not delve into the problem, but reduced the amount of malt to 1 tbsp. l.)

In general, working on the bugs led to the above recipe.
I think there are some other options, but my family told me to stop ...

An amazing phenomenon. Such a coincidence is probably rare. I also bake such bread often. I only take 280 ml of water, I was afraid to pour more, since the dough will be watery, now I will try to make a softer dough. I read somewhere that you can replace 100 grams. white rye flour and now I often use this advice. Sometimes I make dough on dough. Yes, this bread is really delicious.

The reason for the coincidence is simple: in the instructions for HP "Panasonic", in the section "French" bread, the recipe contains 350 g of wheat flour and 50 g of rye. And I, as a lover of non-wheat bread, thought: why not add more rye flour and more malt - well, just like in ordinary wheat-rye, but bake in the "French" mode. But it just didn't work out the first time: there is a lot of water, then a lot of malt, then the oil is not right ... and so on ...In general, by trial and error, the result was obtained ...
Nothing new but the regime

And it is also very convenient: at 24.00 you turn on the stove, go to bed, and at 6.00, in the morning, bread is ready, without any timers and interventions. Easy and convenient

This is how I got bread



Boka, thanks for the recipe! I myself wanted to try baking something like that in the French mode, but I didn't dare. Now I will experiment!
I added 15g of oil, as in the recipe for Panasonic.

Thanks for the recipe! Gone to beloved. Although the products went "about that" in relation to your proportions, the bread turned out to be just right, the bun was excellent, did not require any help, and even the shovel remained in the bucket, which is extremely rare for me. Actually for the sake of such a simple and tasty bread (similar to the "Branded" bread of one of the hypermarkets) I bought a bread maker

I tried this bread today ... I really liked it .... it rose so well, despite the presence of rye flour ... delicious ... oh ... I love that. I think next time I'll add a handful of raisins, while this one turned out the best from rye ... thanks

Help the recruits, please! And what kind of yeast should it be?
Thank you.

Help the recruits, please! And what kind of yeast should it be?
Thank you.

If the measurement in the recipe costs 1 tsp, then the yeast is active dry.
If in grams - it means wet, pressed

This is how I got bread



Boka, thanks for the recipe! I myself wanted to try baking something like that in the French mode, but I didn't dare. Now I will experiment!
I added 15g of oil, as in the recipe for Panasonic.

Excellent bread! I, too, first laid 15 g, and then decided on 30 g, and it also turns out well. I wish you successful bread, I am very glad for you!

Thanks for the recipe! Gone to beloved. Although the products went "about that" in relation to your proportions, the bread turned out to be just right, the bun was excellent, did not require any help, and even the shovel remained in the bucket, which is extremely rare for me. Actually for the sake of such a simple and tasty bread (similar to the "Branded" bread of one of the hypermarkets) I bought a bread maker

Thanks for your feedback! For me, too, the spatula does not get stuck in this bread, and it jumps out of the bucket quite easily.
Successful bread to you!

I tried this bread today ... I really liked it .... it rose so well, despite the presence of rye flour ... delicious ... oh ... I love that. I think next time I'll add a handful of raisins, while this one turned out the best from rye ... thanks

I have not tried any additives in this bread - neither seeds, nor raisins. Probably, you need to carefully experiment with them, since the "French" regime is not typical for wheat-rye. What if the dome falls? And how much liquid do you need? However, if anything happens, it is not catastrophic. Perhaps it will work out
Thank you for your feedback! Happy bread!

Help the recruits, please! And what kind of yeast should it be?
Thank you.

I prefer dry active "Saf-Moment". Admin answered you about the recipe.
Kdachnykh bread!

my 5 cents: I used regular raw yeast instead of dry yeast. I do everything only for them

Something I am not friends with "wet" yeast. It does not work out that the bread is beautiful. So, "Saf-moment" does not fail

Something I am not friends with "wet" yeast. It does not work out that the bread is beautiful. So, "Saf-moment" does not fail

And what is the problem with wet yeast?

I do not know. It so happened that all the pastries are not lush and beautiful enough. Perhaps, I am doing something wrong in pies, or the yeast is unsuccessful ... However, I have not baked pies for a long time. However, once a year I make an Easter cake (kneading by hand) using "wet" yeast, and it turns out super. Probably, this dish is mine, and the rest are not.
So I don't risk putting "wet" yeast in bread.

Well, there will be questions and problems - write, only to the topic Help, it doesn't work ... we'll figure it out

Thank you!

Boka! Delicious bread. Thanks for the recipe. Soft, fluffy, does not crumble when sliced. We liked it very much. True, baked on "wet" yeast made its own changes. And one more deviation from the recipe 250 gr. flour of the first grade, 50 gr. whole grain wheat and 100 grams of rye, but otherwise, of course, all according to the recipe! ... The bread will take root in our family. I bring you a plus sign

With the camera on "you", therefore, what happened - it happened.

Great for you! I also once brought in some of the whole grain rye flour, but my family didn't like it. But I have not yet matured to "wet" yeast. Thanks for your feedback! With all my heart I wish only good bread!

Thanks for the bread! : girl_love: Even my husband, who is not a lover of gray bread, really liked it. I took it to the tabs - I will bake it for sure
Next time I want to replace 50 grams of white flour with wheat bran. Is it worth it or not?

Worth it. The bread will be even fluffier and softer. Only I replaced 50 g of rye bran. Edible - for 50 g of bran, I added another 3 ml of water. That is, it turned out not 305, but 308 ml. Well, it's not difficult if the scales are electronic and with the function of converting to ml. And if with a measuring glass - do not add a little to 310 ml.
Thank you for your heartfelt feedback!

Thank you, a very good recipe, though I didn’t get the bread, it was baked for a friend, but her home reviews are very positive. I did not have time to take a photo, because the bread left still warm.

I liked the bread, it will appear on our table more than once. Thanks for the recipe!

Bake to your health!

# mix in a bowl 300 g of sifted wheat flour and 100 g of sifted rye flour, add 1 tbsp. l. dry malt (do not brew!) and 1 tsp. coriander (or other favorite spices)
# - according to the instructions for HP, put the ingredients in the bucket

Why mix in a bowl? won't the HP mix? Is it just a habit you have, or are the results different?

If the measurement in the recipe costs 1 tsp, then the yeast is active dry.
If in grams - it means wet, pressed

Thank you all for your help and advice. They baked, although the first bread turned out to be a little lumpy. The second time they added a little less water and it worked out great. We will master further.

Why mix in a bowl? won't the HP mix? Is it just a habit you have, or are the results different?

It's just that I have such a habit, and control over my own actions is better. But it happens that the household will distract - and I don't remember what I put
And so, of course, everything will mix up the HP, and more than once
Good bread to you!

Thank you all for your help and advice. They baked, although the first bread turned out to be a little lumpy. The second time they added a little less water and it worked out great. We will master further.

Perhaps your HP needs a little less water, about 290-300 ml. In my previous HP "Clathronic" I also reduced the amount of liquid, but "Panasonic" copes well with a thin dough
Good bread to you!

Boka! Wonderful bread! My granddaughter asked me to bake "black", and I just bought dry malt. Replaced 50 gr. white flour for fiber. I liked it very much. Thank you!

I put it for kneading, it turns out very liquid, I added a little flour, let's see how it goes. And I also had a napkin in there. I don't know if I got it all, I'm baking fun

I put it for kneading, it turns out very liquid, I added a little flour, let's see how it goes. And I also had a napkin in there. I don't know if I got it all, I'm baking fun

I, too, once tightened the napkin .., since then I only cover it with a large plastic bag so that the tails come out from under the lid ...

Fun! I haven't tried it with a napkin yet!
Good bread to you!

I put it for kneading, it turns out very liquid, I added a little flour, let's see how it goes. And I also had a napkin in there. I don't know if I got it all, I'm baking fun

The gingerbread man is really watery at first, but forms during the kneading process.For Panasonic in "French" mode, such a dough is not a problem. For other CP models, you may need about 300 ml of fluid. Good luck to you!

I have a Deo stove, it seemed to me, on the contrary, too much liquid, I added flour 3 tbsp. l, the bread turned out to be very tasty, the first successful bread with rye flour. Probably the napkin helped Thanks for the recipe

Yes, judging by the photo, the liquid turned out a bit too much. Have you measured it exactly? And how was the liquid measured? If it is a graduated glass, then it is difficult to take the exact amount of liquid. Then one way out is to add a little flour. The second variant of the situation analysis: maybe the flour is wet? In this case, I take 300 ml of water, not 305.
If you liked this bread, you will definitely find your own version. Thanks for your feedback!

Thanks for the recipe! The bread is excellent! I did everything strictly according to your recipe, without ad-libbing. Then I want to do it in the main mode, compare. Maybe it won't be much different? It's too long to wait in French - 6 hours! I really want to eat ...

I want to say my THANKS to the author! We got hooked on this bread. Very good recipe !!! And not only my family, but also my environment appreciated him. True, sometimes I add 1.5 st. l. Sahara. The taste changes a little, but sugar-free bread is also great. Pour liquids 300ml. When I started baking this bread, everyone wanted to add flour, for the first time I restrained myself (what did it cost me !!!), then I realized that I did the right thing. A gingerbread man like a white one does not work. At the beginning of kneading, the dough sticks to one side of the bucket, but then everything returns to normal and the bread is EXCELLENT !!! People, try it, you won't regret it!
THANKS Boka

Boka, came and I say thank you for the wonderful bread! Has baked many different breads, but there are only a couple of favorites, yours is now on this list. Next time, instead of coriander, I'll put caraway seeds, he asks me more there.

I want to say my THANKS to the author! We got hooked on this bread. Very good recipe !!! And not only my family, but also my environment appreciated him. True, sometimes I add 1.5 st. l. Sahara. The taste changes a little, but sugar-free bread is also great. Pour liquids 300ml. When I started baking this bread, everyone wanted to add flour, for the first time I restrained myself (what did it cost me !!!), then I realized that I did the right thing. A gingerbread man like a white one does not work. At the beginning of kneading, the dough sticks to one side of the bucket, but then everything returns to normal and the bread is EXCELLENT !!! People, try it, you won't regret it!
THANKS Boka

Thanks for the wonderful words! At first, I also wanted to add flour, but I restrained myself, and everything turned out fine. Good bread to you!

Thanks for the recipe! The bread is excellent! I did everything strictly according to your recipe, without ad-libbing. Then I want to do it in the main mode, compare. Maybe it won't be much different? It's too long to wait in French - 6 hours! I really want to eat ...

I once tried it on the main mode. It seems to be not bad, but there is no such splendor. Successful bread to you!

Please tell me where they buy malt and what does it look like? I'm just going to learn how to bake bread, that's why my questions are so naive.

Please tell me where they buy malt and what does it look like? I'm just going to learn how to bake bread, that's why my questions are so naive.

In Moscow you can buy here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=70.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=337.0
and here 🔗
What does it look like 🔗

Red take with caution, we came across unsuccessful varieties. Better Glof or Naturin

I use regular fermented malt. It is dark brown in color with a pronounced rye odor. I don't put any acidifiers, flour improvers, panifarin in wheat-rye bread.
By the way, I recently tried instead of 1 tbsp. l. malt put 2 tbsp. l. - the dome turned out to be bumpy. I don't know if there is a connection with the amount of malt.Perhaps the flour led: at the same time she used the first purchased flour "Hlopotunya" of the Starooskolsk Bakery (this appeared in Ukraine). I wish I hadn't bought it! ... There are caked lumps inside the bag, the flour feels like it contains something like soda (crunches something like an abrasive). In general, it's a pity to throw it away, but I definitely won't put it in bread

[Boka]

I use regular fermented malt. It is dark brown in color with a pronounced rye odor. I don't put any acidifiers, flour improvers, panifarin in wheat-rye bread.
By the way, I recently tried instead of 1 tbsp. l. malt put 2 tbsp. l. - the dome turned out to be bumpy. I don't know if there is a connection with the amount of malt. Perhaps the flour led: at the same time she used the first purchased flour "Hlopotunya" of the Starooskolsk Bakery (this appeared in Ukraine). I wish I hadn't bought it! ... There are caked lumps inside the bag, the flour feels like it contains something like soda (crunches something like an abrasive). In general, it's a pity to throw it away, but I definitely won't put it in bread

Boka, if you see flour Khlebodar (Zaporizhzhya), buy without hesitation. I've been baking it for three years already. EXCELLENT !!!
Good luck!

[Wheat flour, types, properties, quality, use - discussion]

Girls and boys!

If you want to comment on the quality of the flour you buy, please go to the topic Wheat flour, types, properties, quality, use - discussion