Soda bread (plain wheat) in a Panasonic SD-2500 bread maker.

Category: Special bread
Kitchen: irish
Soda bread (plain wheat) in a Panasonic SD-2500 bread maker.

Ingredients

Glass and spoons - measuring from a bread machine.
Simple wheat flour (not bakery) 400 g
Soda 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Kefir 270 ml
Milk 30 ml

Cooking method

  • This recipe is taken from the instructions for the bread maker. Panasonic SD 2500/2501 for Europe. My comments are highlighted in blue.
  • The dough is kneaded OUT bread makers - by hand, in any bowl.
  • * Plain flour sift with baking soda, salt and sugar. Mix well.
  • * Pour kefir + milk into a measuring cup and pour into the dry mixture.
  • * Stir quickly.
  • * Pull the kneading paddle out of the HP bucket.
  • * Line a bucket with baking paper. I do not line.
  • * With wet hands form (what you can)))) a loaf and place it in a bucket of HP. Touch up by hand if necessary.
  • * Select mode No. 14 "Baking" for Panasonic SD 2500 or No. 15 for SD 2501... Enter 50 minutes. Immediately I set 55 minutes.
  • * At the end of baking, check the bread for readiness with a splinter. Dial again if necessary mode no. 14 for model SD 2500 or No. 15 for SD 2501 and add another 3-5 minutes for baking.
  • * Take the finished bread out of the bucket and cool. I shake the bread onto the barrel, with a vigorous movement, directly onto the wire rack. Turn over and cover with a linen towel and leave to cool completely.

The dish is designed for

Bread weight ...

Time for preparing:

1 hour.

Cooking program:

Bread maker.

Note

This is the simplest soda bread for everybody, as there is a pronounced soda flavor.
What is this anyway? A cross between muffin and bread.
It is with these proportions of salt and sugar that something sweet is obtained. We like salty bread, so I add 1.5 tsp. salt in this recipe. If you want something sweet, add more sugar!
Delicious with anything. In the variant "drink tea" it is traditionally spread with butter and jam on top.
I like to spread it with butter, sprinkle with salt on top and wash it down with sweet tea or coffee.

The proportions in the recipe for baking in HP, but of course you can bake both in the oven and in a slow cooker ... you can try

This bread tastes more like dessert. More serious can be baked with whole grain flour

Whole grain soda bread (plain) in a Panasonic SD-2500 Bread Maker.

Good luck with your bread and bon appetit!

SilverLily
Quote: Waist
This is the simplest soda bread for everybody, as there is a pronounced soda flavor.
Having bought a bread maker, I bake it as usual. The result is severe heartburn - a common reaction to yeast for me. Therefore, they began to look for a recipe without using yeast. I tried the first loaf and at first did not understand, something strange. Then I tasted ... Now I pour yeast not into flour, but into warmed kefir and mix. Directly over the bowl of the flour mixture, because it can rise up with a cap and pour out. And only then I mix and form "what I can". The smell of soda quenched with kefir is almost invisible. Sometimes I add a little butter, it gives a pleasant aftertaste. I can eat this bread just like that, with tea. I like it very much with lemon or orange jam. And outwardly it is so funny - yellowish and with thorns, I do not smooth it on purpose.
Thanks for the recipe, Natasha!
Waist
SilverLily, Lily, You are welcome!

You know, the Irish have a classic addition to such bread, namely butter and orange jam.In all establishments where this bread is served, portioned pieces of butter and jam are always served
Thanks for your option to add soda!

Bake with pleasure and eat to your health !!!

I didn’t understand one moment. Why are you writing about yeast? The recipe only contains soda ???
mamusi
Quote: Waist
I didn’t understand one moment. Why are you writing about yeast? The recipe only contains soda ???
And I didn't understand ...
Soda bread, isn't it yeast? Ahhh, Lilya, probably, was just sealed, it meant soda ... Below she writes: "Soda quenched with kefir is not felt..."

Natasha, I want to try this. Once I baked soda bread with rye flour about 3 years ago. I took the recipe on Povarenka. I kneaded with my hands, baked in the oven.
Hunt still try!

Natasha, another question: And if you knead it right in the HP? Why not?
Waist
Rita, I have not tried kneading in a bread maker. I now have a mode "Soda bread", so there in the oven kneading for 10 minutes. Try it, you only have to help with a spatula. Mix until smooth, shape a little and bake.
mamusi
Right now, I'm already stomping, all the more time you say that such a regime exists ...
And then I have Darnitsky on malt, black with Raisin, but no light bread, and it's too late to bake. And here, at the same time, I will satisfy my interest and Khlebushek will be for tea.

Py Sy: Sorry for the orange jam
... only oranges ...
Waist
This is the kind of bread I got this time.

Soda bread (plain wheat) in a Panasonic SD-2500 bread maker.

With butter and orange marmalade - delicious
Palych
Waist, and what does the addition of 30 grams of milk give? If without it? And what is regular NOT baking flour? How does it differ from the one sold in super_markets? Wheat premium. What is the temperature in your Bake Mode? Or are there "Crust Color" modes? Can someone from the owners of such a model tell me? How many times does the dough rise?
Waist
Quote: Palych
Thalia, what does the addition of 30 grams of milk give? If without it?
Not sure, maybe adjusting consistency. Only 2 tablespoons, not a lot, but once they wrote This recipe is from the instructions for a European stove. The British and Irish love soda bread. You can try replacing with water.
Quote: Palych
And what is regular NOT baking flour? How does it differ from the one sold in super_markets? Wheat premium.
This is a general-purpose flour, from which dumplings, dough, noodles are made at home ... the very simple. It is softer and less gluten than bread flour, which makes the dough more pliable for opening with baking soda / baking powder. Medium soft finished products. This flour is sold everywhere.
That is, it is bread made from the simplest flour, not from premium quality and not for higher baking, like croissants, French pastries, etc.
Quote: Palych
What is the temperature in your Bake Mode? Or are there "Crust Color" modes?
Average temperature for the Baking program is 160-170 *.
Baking is just baking. The time is set there, so the "Size" and "Crust Color" functions do not work.
Quote: Palych
How many times does the dough rise?
A little, one and a half times.
Palych
Waist, understood, thanks ... 160-170 ° - this is the max in my HP. dark crust mode, not baker. flour - ordinary flour is obtained, cheap. But everywhere they write on the premium packaging, how to "make" the right one from it? That is, more malleable for gas? How much to add? There is tsz, bran, fiber grows. rye.
Waist
Quote: Palych
But everywhere they write on the premium packaging, how to "make" the right one from it?
can grind 1-2 tablespoons of flour in a coffee grinder and mix Honestly. I have never asked such a question.
Try baking on top. Maybe you just like it. The technology must be observed: quickly mix the dry mixture with the liquid mixture and send it for baking so that the dough does not get dragged on with gluten, otherwise it will rise poorly and the bread will be rough.
Palych
Waist, baked on a / c, and according to the "fast" technology I have my own life hack)), I put kefir before mixing in ... a freezer. The lower the temperature. the mixed components (acid / soda), the slower this reaction is and I have additional. time.
Waist
And here there may be a mistake! Even if the liquid is cold, gluten still develops over time. This can give rubberiness and roughness. It's not just a chemical reaction of soda, but also gluten. Perhaps this is why breads are made of rubber.
Just try to cook everything just to mix - transfer to a bucket - and immediately for baking.
You can also turn on the HP in advance (mine picks up the temperature in 10 minutes), so as to put it in a preheated oven.
Palych
Waist, did it in different ways and even special. warmed kefir at 30 ° as for yeast and cooled - the structure is the same. It’s just that it’s not specific, it’s what it should be. From the cold it rises better, higher, to see the gas is not wasted, but only when it has already been formed.
Warm up in advance - a thought !! I'll check.




Waist, and I do everything in xp itself, no extra bowls, bowls, cups, spoons ... they need to be washed later !!!!!))), here below is the topic of Icelandic "rebirring" (or whatever its correct name is ) - see the last pages and photos.
Admin
Quote: Waist
Fair. I have never asked such a question.

And you can do this We cook our own whole wheat flour and flour of the 1st and 2nd grade
Waist
Tatyana, Thanks for the link!

is general purpose flour much closer? I don't have the grade of flour here.
Admin

Natasha, we have already discussed this issue somewhere. General-purpose flour can also be used in baked goods on a par with premium flour. Just fine flour, finely purified, or the amount of protein may be slightly higher. And it's somehow a pity to roll cutlets in it

I would like to "worsen" the composition of the flour, pour a couple of tablespoons of finely ground bran into it

Palych
Admin, but for the amount of soda and oxidizer there are no GOSTs, formulas? For example, 500g. flour need 10g of soda and how much acid? And what does her count depend on?
Admin
Quote: Palych

Admin, but for the amount of soda and oxidizer there are no GOSTs, formulas? For example, 500g. flour need 10g of soda and how much acid? And what does her count depend on?

First of all, you need to look at the recommendations on the packaging with baking powder.

We have a section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION and there is a selection of baking powder Openers and Dough Improvers look there
MadinaTurkey
I also make soda bread, but on yogurt in a Tefal bread maker, I can’t bake perfect bread, either a lot of soda, or both, I don’t know how to be. Help. Previously, I did not observe such problems in a frying pan. I don't use yeast.

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