Panasonic 2501. Stolichny rye-wheat bread

Category: Yeast bread
Panasonic 2501. Stolichny rye-wheat bread

Ingredients

Rye flour 200 g
wheat flour 200 g
salt 1 tsp
sugar 0.5 tsp
yeast 1 tsp
rye bran 3 tsp
butter 1 tbsp. l.
water 310 ml

Cooking method

  • Fill in the ingredients in the following sequence: yeast, sugar, bran, flour, salt, oil, water.
  • Set program 8 (French bread). After baking, grease the crust while still warm with unrefined vegetable oil.
  • And Bon Appetit!

Time for preparing:

6 o'clock

Cooking program:

8 (french bread)

dopleta
Elenka ..., salt and yeast should not be poured in a row, they should not come into contact.
Elenka ...
Thank you, I'll try, see what changes. I did not know such details, the instructions for my HP only say that water with yeast should not come into contact.
Kriogenik
I would like to know the type and grade of flour (exactly this, and not the commercial name). Let me give you advice. Since salt and sugar are highly abrasive (by household standards), dissolve them in the liquids of your recipes (water, milk, etc.). Thus, you will protect the HP bucket from scratches. I have HP 2501 for over a year - the bucket is like new.
Elenka ...
Thank you all for the advice. I've been baking for only three months, while I'm experimenting mainly with wheat-rye bread.
For this recipe, I took the highest grade wheat baking flour, peeled rye baking flour. I took the one that is in the nearest stores.
Albina
Quote: dopleta

Elenka ..., salt and yeast cannot be poured in a row, they should not come into contact.
I, too, do not know this subtlety. For almost 20 years I have been putting bread on the trail. order: yeast, sugar, salt, powdered milk, etc. according to the recipe Everything worked out great. Please enlighten, Larisochka, what is the trick.
dopleta
I even say in the instructions for all the stoves - make sure that when laying food, yeast and salt do not come into contact with each other, especially when baking with a timer.
Dana
Salt inhibits yeast growth. The less salt, the higher the bread. Once I forgot to put it at all, so the loaf stood under the lid with 300 grams of flour. Why is the cooking time 6 hours?
dopleta
Quote: Dana

Why is the cooking time 6 hours?
There is such a long French regime in Panasonic. It always surprised me, too, in my stoves it is much shorter.
Elenka ...
I tried baking according to the same recipe on setting 7 (rye). Bread with a ratio of rye and wheat of 200 to 200 turns out worse. But if, 150 rye and 250 wheat, then on the 7th it is good.
Kriogenik
Elenka ...! If I understand you correctly, then you bake rye-wheat bread using automatic programs. And most likely without control of mixing and lifting. But one has only to switch to semi-automatic modes (separately kneading, separately raising, separately baking), as HP 2501 will delight you with excellent bread with any ratio of rye and wheat flour.
Albina
Quote: KRIOGENIK

Elenka ...! If I understand you correctly, then you bake rye-wheat bread using automatic programs. And most likely without control of mixing and lifting. But one has only to switch to semi-automatic modes (separately kneading, separately raising, separately baking), as HP 2501 will delight you with excellent bread with any ratio of rye and wheat flour.
For example, I also bake on the automatic program and my homemade bread makes me very happy.If suddenly I have to buy a store-bought bread, I buy it with such a creak I don't see a negative moment for myself in automatic modes, if the products are good, then the bread will be the same
Elenka ...
I put the stove on mostly at night, so controlling the process is not an option for me ... And in the morning there is competition for delicious crispy crusts for coffee.
NataljaMart
I baked bread according to this recipe. It turned out to be delicious! Thanks for the recipe!
Elenka ...
Glad you liked it.
velfr
for the ratio of wheat rye flour - 200 per 200 g., 310 mg, a lot of water, even 300 a lot, you need less. dry milk can also be added! then it will be - what you need!
Albina
Does the cooking time last 6 hours? In my HP there is no such machine. programs Will it not be baked in 4h 20m?
Elenka ...
It will bake, it will bake, I really don't know how well it will rise.
Albina78
Please tell me if this recipe uses solid butter or needs to be melted?
Elenka ...
I put it in a piece, in Panasonic the program is long 6 hours, it has time to soften before kneading.
German
Tell me, please, Elenka, and what kind of spatula do you use for kneading - solid (as in wheat bread), or separately attached for rye (with cloves)?
Elenka ...
I put a spatula with teeth.
novarm
Who knows what causes bread to fall off? We just bought a bread maker recently - they made bread four times. White both times turned out fine (the second time was French), and rye-wheat both times turned out with a sunken top and raw inside (the second time according to this recipe).
mowgli
me too, I don't know why
Мila
I have an oven 2502, there is a program for rye bread, but it is 3 hours 30 minutes, probably not enough?
olgabest
Yesterday I baked bread according to this recipe, albeit with my own variations. Baked in a KENWOOD bread maker on rye bread mode. Instead of bran, I put pumpkin seeds, and replaced butter with vegetable oil. It turned out well for my taste.
Sphinks
For the umpteenth time I bake bread according to this recipe. Thanks to the author. The main thing here is that the yeast is fresh and the bread will be lush. I put the spatula as usual for just wheat. Replaced butter with olive oil. I just like it better
Panasonic 2501. Stolichny rye-wheat bread
Arlette
I also have a problem with the "roof" in wheat-rye. While the proofing is in progress - the top turns out so beautiful, convex. And how it is baked - everything falls. I have already tried different recipes with rye flour and the result is the same all the time. It tastes good. And in appearance .....
Admin
Quote: Arlette

I also have a problem with the "roof" in wheat-rye. While the proofing is in progress - the top turns out so beautiful, convex. And how it is baked - everything falls. I have already tried different recipes with rye flour and the result is the same all the time. It tastes good. And in appearance .....

Let's go here and learn how to make bread dough "Kolobok from wheat-rye flour (master class)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
Arlette
Admin, thanks for the tips! This is all valuable to me. I haven't baked anything for many years and I don't even have an oven. I refused in principle, because problems with the gastrointestinal tract began to arise not only for me, but also for my family. However, we bought bread and sweet pastries. Now I have a perspective to prepare a yeast-free sourdough and put the dough on it. That's why we bought ourselves a bread maker. Yesterday I baked rye-wheat bread, though according to a different recipe, not the one you suggested (there was no beer). But already on your recommendation I followed the state of the kolobok. And I have 78g of unused flour left. The bread is beautiful. The "roof" is in place !!! And I'll try on beer soon. I really liked your research with different types of flour and the amount of liquid required for them! I counted how much liquid I need for my proportions of flour (rye and wheat. I use wheat flour of 1st grade for bread).
Zira
Kriogenik, Kriogenik, please tell me, how can you bake bread in a semi-automatic mode in HP 2501?
Arlette
Yesterday I tried a recipe for rye-wheat bread with dark beer (I didn't have beer at hand before, but didn't buy it on purpose). And the bread turned out so delicious !!! Admin, thanks for the recipe! Now I will use this recipe, this brown bread turned out to be the most delicious of all that I baked before!
Karin
Andrei, I regret to inform you that I also have panasonic2501, it does not bake rye, only, thanks to Gasha, it turned out to bake beautiful and tasty bread. Maybe I have a bad copy?
Amenalav
Hello. I'm going to bake my first bread with rye flour. I have no bran now. Is it possible without them? Is it then necessary to increase the amount of any ingredients? Or without bran, nothing will work out here?
Karin
Dear members of the forum, carefully studying the experience of colleagues in baking, brought out a recipe that did not fail even once: 250 g of white flour, 250 g of rye, a tablespoon of rye bran (without them), a tablespoon of rye malt, 1 teaspoon of Pakmaya yeast , 2 teaspoons of salt, 1.5 tablespoons. tablespoons of sugar, 2 tablespoons of olive oil, 380 ml of lukewarm water or room temperature. in Panasonic 2501 I set the pizza mode, this is number 20, I wait for the rise, this is usually until the 22nd minute, and I turn off the oven, I wait from one and a half to two hours, I do not let the dough rise more than twice, and when mixing I help with a silicone spatula to form a kolobok. Further, when the dough rises only twice, I put on the Baking mode, I have it 12 for 1 hour and 20 or 30 minutes. It turns out amazing, crunchy, aromatic bread, I can add a pinch of ground coriander for flavor. Good luck.
MON
Good evening members of the forum Here I read, read, read and finally decided to write about my reading results - I baked bread according to Karin's recipe, although I played a little foolishness and changed the recipe instead of dry yeast, I put 10 grams. pressed, instead of olive oil - vegetable, instead of water - whey. As a result, here is the following recipe: 250 g of white flour, 250 g of rye, a heaped tablespoon of rye malt, 10 g of pressed yeast, 2 tsp. salt, 1.5 tbsp. l. sugar, 2 tbsp. l. vegetable oil, 380 ml. serum (store) slightly warmed up.
I put all the ingredients in the Supra-350 bread maker, put the dough on the mode (program 8), after the end of the program, put the finished dough in a mold, put it in a preheated oven for proofing for 30 minutes. (I left the oven door ajar, 40-45 degrees, the dough doubled), then closed the oven and baked for 20 minutes. at T. 240 degrees, then another 20 min. at T. 200 degrees.
It turned out to be an airy bread weighing 830 grams, in color closer to pure rye (probably the malt should have been put without a slide.), There is nothing to compare to taste, but I will try to post VERY DELICIOUS pictures when I figure out how to do it.
Two pancakes
Elenka ..., so dark bread turns out, cool! And I have to add instant chicory so that the color is brown, and without it a gray crumb comes out ... I wonder what's the matter?
MON
Please tell me if it is possible to replace wheat flour of the 1st grade with wheat wallpaper, if so, in what quantity
Admin

Can! In the same amount! And be sure to adjust the flour-liquid balance after mixing.
egghead
Thanks a lot for the recipe! Very good crumb quality for yeast wheat-rye bread. But, in my opinion, the bread tastes a little bland, I like the sourness and malt aroma. Therefore, instead of rye bran, I add a tablespoon of EXTRA-R and half a tablespoon of 5% natural apple cider vinegar. If there is little time, I bake in the "Rye" mode, if there is time, then the result is better in a combination of Rye dough (wait until the volume increases by 2-2.5 times) + baking for 1 hour. Although for dough with extra-P kneading mode " Rye "is not the best, the manufacturer recommends doing a good kneading 50-60 minutes after the end of the dough. Oven Panasonic 2501
Newbie
Quote: velfr

for the ratio of wheat rye flour - 200 per 200 g., 310 mg, a lot of water, even 300 a lot, you need less. dry milk can also be added! then it will be - what you need!
Why did it happen? I add 360 ml steadily.
Black_cat
Elenka ...Thank you enormous, otherwise the bread according to the rolled recipe seems to be boring already. But I don't have Panas, but Moulinex. but copes with the task normally.
A new bread recipe is never superfluous!
Tigra bloger
cooked, expected that it would be better, though I used wheat bran and sunflower oil 1 tablespoon, the crust did not rise, but the bread was baked, I thought it would be better, I will try other recipes for rye bread
Mandraik Ludmila
The author, did not appear on the forum for a long time, I still have my thanks. I baked such a piece of bread a couple of days ago, well, naturally for me, with my own methods, I replaced part of the liquid with a grated apple. I took the rye flour in half peeled and whole grain. I took wheat bran, rye just ran out and I can't find it in the nearest stores yet, and put them a little more. Poured yeast 1.5 hours. l. I poured mustard instead of butter, but these are all trifles, the idea is preserved (in my opinion)
I baked on a dietary program, after all, the French regime is too gentle for bran and rye flour. It turned out to be a very tasty bread, I did not have time to take a picture, my husband peeled off the crusts and turned out to be a shapeless residue, absolutely not photogenic
Now I put another portion more and again with extras


in order of bookmark:
grated apple (without peel) 70ml
sparkling water for apples up to 350ml
salt 1 tsp l.
honey 1st. l.
wheat bran 3 dessert l.
SAF-Levure yeast 2h. l.
Wheat flour 200g
Rye flour c. h. 125gr
Peeled rye flour 125g
butter, by eye, about 1 tbsp. l.
First, I started the dumplings program, let the kolobok be formed, it took 4-5 minutes, turned it off, and immediately after that turned on the diet mode.
the batch has already started.


I will insert the photo later, when it is baked and cooled down
mamusi
Mandraik Ludmila, Lyudochka, thanks for picking up the recipe. And for your detailed experiments!
I always bake with pleasure in your footsteps. Lyudochka!
I want to try baking tomorrow. Today I am already baking a different one, the bread maker is busy!
I will report back if possible.
Mandraik Ludmila
Ritochka, I am very pleased with your assessment of my curiosity, the bread turned out very well, look:
Panasonic 2501. Stolichny rye-wheat bread
The roof is flat, but in a semi-rye one with bran, with such porosity, this is the maximum rise, I even turned off the standing 15 minutes before baking on the prog and forcibly turned on the baking for 1 hour. And it seems to me that he really resembles the capital, although I have not eaten a store in the capital for 5 years
mamusi
People, on Diet only? And if on the Main ...
Mandraik Ludmila
Ritochka, not the main short, there is a lot of bran. I'm still doing 5 minutes of pre-mixing on dumplings. And by the way, I changed the scapula for a rye comb today, but it doesn't matter.
M @ rtochka
Buttercup, should the bun be cool? Or with a skirt?
I put it on, but it looks soft. But there is a lot of rye flour, I don't want to add flour
Mandraik Ludmila
Dasha, for the future, since the bread is already apparently baked, nothing needs to be added, time must pass until the bran is saturated with moisture, and therefore the bun is formed only at the end of the batch, and that may be with a skirt.

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