Panasonic SD-2502. Wheat rye bread

[wheat 350 gr, rye 150 gr]

Panasonic SD-2502. Wheat rye bread

Category: Yeast bread

Ingredients
Wheat flour	450 g
Rye flour	50 g
Salt	1.5 h / l
Sugar	1 tbsp / l
Butter	1.5 st / l
Water	320 ml
Yeast Safmoment	1 h / l

Cooking method

• Put all ingredients in the mold in order of priority, yeast in the dispenser. Water can be 20 ml more, my room is a little humid, so 320 is just right! Select mode 01 basic, large bun size and medium crust. The bread turned out to be amazing!

Time for preparing:

4 hours

Cooking program:

01 main, large loaf, medium crust

Note

Here are many, many photos, there you can see the time on the display, what happens when. Everything turned out fine, only the roof blew off a little, because it is very hot in the room and we need a little more water next time

Also mark in the recipe that this is a photo from bread wheat 350 gr, rye 150 gr

[Olenka-zena]

Olenka-zena, you have very beautiful bread! Well, so even, neat, like from the picture! And I have no doubt, very tasty!

[Olenka-zena]

Olenka-zena, you have very beautiful bread! Well, so even, neat, like from the picture! And I have no doubt, very tasty!

Thank you. The bread turned out to be very tasty, fluffy! and the fact that a little dough was so hot on the side, so I forgot to insert the mixer and had to move the whole dough to another dish, so the dough at the top of the wall and stuck a little)))) And in general, the perfect bread turns out)))

Has anyone tried this recipe bread already?

Now I started the bread maker, I will unsubscribe by the result

I will look forward to))))

the bread turned out, it is cooling! Tomorrow I will look in the context and taste the taste! If everything is fine, tomorrow I will repeat it to consolidate the result with a photo report (I just left a camera down at work).

the bread turned out to be delicious. Question to the Olenka-zena-stirrer should have been set for rye? I did it on a simple mixer, it seemed to mix normally. I want to increase the rye flour, how to calculate or trite to eliminate from simple flour.
eg
wheat flour 450-50 = 400g
rye flour 50 + 50 = 100gr
Well, the rest according to the recipe ONLY WATER THEN HOPE will you need?
How do you think it will turn out? The mixer will need to be set exactly for rye shopping mall, even according to your recipe, the bun was tight and was kneaded for a long time
Thanks for the recipe.

Well, the rest according to the recipe ONLY WATER THEN HOPE will you need?
The mixer will need to be set exactly for rye shopping mall, even according to your recipe, the bun was tight and was kneaded for a long time

Any stirrer can be used, it is not necessary to change!
Gingerbread man made from wheat-rye flour (master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

thank you Tatiana

the bread turned out to be delicious. Question to the Olenka-zena-stirrer should have been set for rye? I did it on a simple mixer, it seemed to mix normally. I want to increase the rye flour, how to calculate or trite to eliminate from simple flour. for example wheat flour 450-50 = 400gr rye flour 50 + 50 = 100grnu and the rest according to the recipe ONLY WATER THEN HOPE will you need? How do you think it will turn out? The stirrer will need to be set exactly for rye shopping mall, even according to your recipe, the bun was tight and was kneaded for a long time. Thank you for the recipe.

Set the usual stirrer, adjust the kolobok by increasing the water, only if you increase it greatly, then the roof may fall off. And with the increase in rye flour, I myself have not yet succeeded, but I really want to find a recipe for a delicious metropolitan bread (this is where 50/50 flour) I would be glad to your experiments with rye flour!))))

Oh yes, I now constantly make 150 rye and 350 wheat flour with this proportion, the rest is all according to the recipe)))) Very good too

I loaded the bread maker - I'm looking forward to it!

[Tatiana-Admin]

Oh yes, I now constantly make 150 rye and 350 wheat flour with this proportion, the rest is all according to the recipe)))) Very good too

I baked bread according to this recipe (150 g rye and 350 g wheat). Here is the result.

Tatiana-Admin In this version of wheat-rye bread, the bun should be the same as in your master class? I tried to track it, but it did not form into a round bun, but looked more like a cake. Should I have added more flour?
I baked on the "Basic" mode, as stated in the recipe. Or should you have baked on the "Rye" mode?

I baked bread according to this recipe (150 g rye and 350 g wheat). Here is the result. Panasonic SD-2502. Wheat-rye breadTatyana-AdminIn this version of wheat-rye bread, the bun should be the same as in your master class? I tried to track it, but it did not form into a round bun, but looked more like a cake. Should I have added more flour? I baked on the "Basic" mode, as stated in the recipe. Or should you have baked on the "Rye" mode?

First: write down the exact proportions in grams that you put in. Have you weighed with scales?
Secondly: when did you bake in time? What weather? In hot weather, in this bread maker with a high content of rye flour, bread does not turn out (as I understood it, this is a jamb of the stove because of the fucking proofing, or maybe I didn't understand something, but I try to put less rye, although 150 is not a lot like). Even in the heat, fermentation is more intense and the bread ferments, therefore I reduced the amount of yeast to 1 teaspoon
Thirdly: it also depends on the yeast firm and the flour firm.

And I also bake all the time according to this recipe, only a small loaf: water 224 g, wheat flour 300 g rye flour 50 g butter or vegetable oil 40 g, fine salt 1 teaspoon, sugar 0.7 tablespoon, yeast 0 .7 teaspoon. And so there were no problems yet. I'm bored with baking purely wheat, but rye-wheat with a high content of rye flour, I don't dare to do more since last summer, I buy in the store whenever I want)))

[Tatiana-Admin]

I baked bread according to this recipe (150 g rye and 350 g wheat). Here is the result.

Tatiana-Admin In this version of wheat-rye bread, the bun should be the same as in your master class? I tried to track it, but it did not form into a round bun, but looked more like a cake. Should I have added more flour?
I baked on the "Basic" mode, as stated in the recipe. Or should you have baked on the "Rye" mode?

You need to understand correctly what kind of bread you bake under the word RYE? There is wheat-rye, and there is rye-wheat:
See here CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" - Topics:
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

Based on your ratio of flour (150 g of rye and 350 g of wheat), you have wheat-rye bread, which means we bake it according to the rules of wheat-rye bread (wheat) with two proofings, and you can and should take the rules of the master class topic as a basis Gingerbread man made from wheat-rye flour (master class)
And be sure to monitor the consistency of the dough and the balance of flour / liquid - details in the master class.

First: write down the exact proportions in grams that you put in. Have you weighed with scales?
Secondly: when did you bake in time? What weather? In hot weather, in this bread maker with a high content of rye flour, bread does not turn out (as I understood it, this is a jamb of the stove because of the fucking proofing, or maybe I didn't understand something, but I try to put less rye, although 150 is not a lot like). Even in the heat, fermentation is more intense and the bread ferments, therefore I reduced the amount of yeast to 1 teaspoon
Thirdly: it also depends on the yeast firm and the flour firm.

Weighed with electronic scales. put it on the principle of "flour in water". First, 320 ml of water (glass from HP), 1.5 tbsp. l. butter. Separately sifted 350 g of wheat flour (general purpose flour "Every day", my husband bakes simple white bread on it, everything is ok), 150 g of peeled rye flour (Melkombinat No. 3). She mixed the flour, and poured almost all of it into the liquid.added salt 1.5 h. l., sugar 1 tbsp. l. I poured 1.5 hours into the bowl itself. l. yeast (spoon from HP) (Saf-moment, made a depression in the flour). Turned on the main mode (4 hours). At the moment of kneading, I looked in, added the remaining flour (as I already wrote, the bun didn’t work, like Tanya’s. But I thought that this option was possible because the recipe was different, and actually didn’t know what to add, I decided to do it for the first time for the purity of the experiment according to the author's recipe). Well, that's all. Kneading about 18.00 in the evening, it was about 25C indoors. There is a breeze outside.
I made flour 350 + 150 right away, focusing on your message that you did this and it turns out.

You need to understand correctly what kind of bread you bake under the word RYE?

By the word Rye I meant the regime in HP 2502.
From instructions
Basic mode: equalization of temperature 30-60, batch 15-30, rise 1h50m-2h.20m, baking 50-55.
Rye mode: leveling the temperature 45-60, mixing 10, raising 1h20m-1h 35m, baking 1h.

I baked on the main one, focusing on the head recipe.
Tatyana, I have previously watched your master class of wheat-rye bread, so I ask a question. My kolobok was different from yours. Do you just need to add flour or can you still experiment?

I baked on the main one, focusing on the head recipe.
Tatyana, I have previously watched your master class of wheat-rye bread, so I ask a question. My kolobok was different from yours. Do you just need to add flour or can you still experiment?

What does it mean to experiment in a given situation?
I would say differently - you need to achieve the correct consistency of the dough, based on your own preferences (steep, soft, dry, etc.), and on your own conditions for kneading and baking bread, which are constantly changing for each of us.

The rest - read and watch the master class

Weighed with electronic scales. put it on the principle of "flour in water". First, 320 ml of water (glass from HP), 1.5 tbsp. l. butter. Separately sifted 350 g of wheat flour (general purpose flour "Every day", my husband bakes simple white bread on it, everything is ok), 150 g of peeled rye flour (Melkombinat No. 3). She mixed the flour, and poured almost all of it into the liquid. added salt 1.5 h. l., sugar 1 tbsp. l. I poured 1.5 hours into the bowl itself. l. yeast (spoon from HP) (Saf-moment, made a depression in the flour). Turned on the main mode (4 hours). At the moment of kneading, I looked in, added the remaining flour (as I already wrote, the bun didn’t work, like Tanya’s. But I thought that this option was possible because the recipe was different, and actually didn’t know what to add, I decided to do it for the first time for the purity of the experiment according to the author's recipe). Well, that's all. Kneading about 18.00 in the evening, it was about 25C indoors. There is a breeze outside. I made flour 350 + 150 right away, focusing on your message that you did this and it turns out.

I pour in flour first wheat, then rye, do not mix separately, then all the other dry ingredients and at the very end water. reduce the amount of yeast to 1 tsp, it seems to me that the dough just fermented. If it seems a little thin to you, then throw in another 50 grams of wheat flour, and next time just reduce the water by 10 grams. By the way, did you weigh water on the scales too?

What does it mean to experiment in a given situation?

Experiment - reduce-increase yeast, for example. Reduce water.

Tatyana, there is still a question about the mode of operation of the HP. In the master class it is indicated that the batch should be twice. According to the instructions for the 2502 bread maker, knead only once. And I didn't find anything about the fit. Yesterday I listened, but I really heard the batch only once.

By the way, did you weigh water on the scales too?

I didn't weigh it, but measured it with a measuring cup, 320 ml.

But to be honest, my enthusiasm to deal with this particular recipe has diminished, due to the fact that you, Olya, do not really succeed in bread (if I understood correctly).

In general, my goal is to learn how to bake bread with rye, whole grain flour and bran. To dial the required minimum))) Simple wheat and French - this is the husband's part.
By the way, I don't get rye from the instructions

I didn't weigh it, but measured it with a measuring cup, 320 ml. But to be honest, my enthusiasm to deal with this particular recipe has diminished, due to the fact that you, Olya, do not really succeed in bread (if I understood correctly).

And my enthusiasm has diminished to help you! Why would I post a recipe that I can't do? bake strictly according to the recipe and everything will work out, but with experiments on a different topic, please!

Olya, she didn't want to offend you at all. If I misunderstood, correct me. Your words:

in hot weather, in this bread maker with a high content of rye flour, bread does not turn out (as I understood this is the jamb of the stove because of the fucking proofing or maybe I didn't understand something, but I try to put less rye, although 150 is not a lot like)

but rye-wheat with a high content of rye flour, I don't risk doing more since last summer

Although you wrote above

Oh yes, I now constantly make 150 rye and 350 wheat flour with this proportion, the rest is all according to the recipe)))) Very good too

And to make it clearer for you what kind of bread I can't do, it doesn't work out like bread with a 50/50 wheat and rye flour content, last summer I threw out 10 loaves and threw this venture, and then everything is laid out on the shelves here and under your bread machine model!

Although you wrote above

I am doing great, I sincerely tried to help you ... I can bake this bread with detailed photos if you need

In general, my goal is to learn how to bake bread with rye, whole grain flour and bran. Collect the required minimum))) Simple wheat and French - this is the husband's part.
By the way, I don't get rye from the instructions

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
From background information, master classes, including on whole grain dough and baking technology

[Tatyana]

I can bake this bread with detailed photos if you need

I'll try again myself. But if it doesn't bother you, can you add a photo of the kolobok to the recipe?
Tatyana thanks for the links. I have already read them, but questions still remain. I will ask in specialized topics.

I'll try again myself. But if it doesn't bother you, can you add a photo of the kolobok to the recipe?

Of course!)

Here are many, many photos, you can see the time on the display and what happens when Everything turned out fine, only the roof blew off a little, because it is very hot in the room and we need a little more water next time

[via forum gallery]

Photos, it's very good and clear! I inserted them in the first post in the recipe.
But, if you want the photos to remain in the recipe forever, you need to upload them via forum gallery - from the radical pictures disappear after a while forever

Photos, it's very good and clear! I inserted them in the first post in the recipe. But, if you want the pictures to remain in the recipe forever, you need to upload them through the forum gallery - pictures disappear from the radical after some time forever

Now the corrected links at the bottom of the ladies, also mark in the recipe that this is a photo from bread wheat 350 gr, rye 150 gr

Corrected, made changes to the first post.

Bake to your health!

Bake to your health!

Thank you!

I tried again with a dose of 350 grams of wheat, 150 grams of rye. Still short and brownish. At the kneading stage, it seemed normal to me.

please explain how it is - 1.5 tablespoons of butter? that you need to melt it? but in your picture there is a piece of butter ...

Just scoop up Art. spoon a piece of butter to visually equal to about 1.5 tbsp. l.
Precision "to the penny" is not needed here

Just scoop up Art. spoon a piece of butter to visually equal to about 1.5 tbsp. l.
Precision "to the penny" is not needed here

Thanks for the answer,
in a book from a bread machine, I read that 1.5 tbsp. l = 30gr of oil - is that also true?

P.S. I did everything according to the recipe - the kolobok seems to have turned out what it needs, now it's baking, I'll unsubscribe when it's ready.

in a book from a bread machine, I read that 1.5 tbsp.l = 30gr of oil - is that also true?

Yes, we think that's about 20-30 grams. Although this is also not accurate - but so we accept for the account
The whole difference in the amount of liquid is regulated by the state of the bun, the flour-liquid balance.

Took 150 rye flour plus 350 wheat. And 300 ml of water. It's spring now, all the flour is floating a little. So so
Thanks to the author of the recipe

Try this recipe for baking bread:
https://Mcooker-enn.tomathouse.com/in...=422008.new;topicseen#new

Good tasty bread, I also made 320 ml of water, did not add anything in the process - the roof turned out to be even.

Try French. It turns out more airy. 2/3 wheat flour, 1/3 rye, 1.5 tsp yeast, 1 tsp salt, 1 tbsp. l sugar, butter 25 gr, water 300 ml. One of my favorite.