Proven recipes for Panasonic

[Big size]

A variant of rye bread, to my taste it reminds me of Ukrainian.
The original is here: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1998.0

Big size
Yeast 2 tsp
Peeled rye flour 350g.
Panifarin (gluten) 2 tsp
Baking wheat flour 250g.
Salt 2.5 tsp
Sugar 2 table. l.
Apple cider vinegar 10ml.
Mustard vegetable oil (any is possible) 30g. (about 2.5 tablespoons)
Kvass wort concentrate 35g. (diluted in water)
Water 410 ml. (mixture with kvass wort)
Coriander 1 table. l. (you can not put it)

The weight of the finished loaf is about 1000 g (+, - 20 g).

Rye program, regular kneading paddle or for rye.

Conversion to a smaller size:
Yeast 1.5 tsp
Peeled rye flour 250g.
Panifarin (gluten) 1.5 tsp
Baking wheat flour 170gr.
Salt 1.75 tsp
Sugar 1.5 table. l.
Apple cider vinegar 7ml.
Mustard vegetable oil (any) 20g.
Kvass wort concentrate 25gr. (diluted in water)
Water 290 ml. (mixture with kvass wort)
Coriander 0.75 table. l. (you can not put it)

Kvass wort can be replaced with brewed malt (1-1.5 tablespoons per 50-70 ml KIPYATKA, stir well, let it brew). The more malt, the darker the bread.
I recommend adding dry sourdough (Agram) ~ 1% to the flour weight.
Make sure that the liquid is not more than the specified: for large water + wort (malt) = 410ml + 10ml vinegar
You can also add various herbs, spices.

4. Bread with millet flour.
Very cozy, easy to make, but difficult to taste bread, the recipe is similar to the main one from the Instruction.

Dry: 1 tbsp. l. decoys + 6 table. tablespoons of millet flour + 2 tbsp. l. rye + add up to 400 g of wheat.
Liquid: 280-290 ml water, 1 tbsp. l. sugar, 1 tsp. salt, 2 tbsp. l. dry milk - stir.
At the bottom - 1 teaspoon of yeast, then - dry, liquid, 1.5 tbsp. l. softened butter (!) butter.
Mode - Basic, size M, crust - optional.

It is also possible with a corn oven and oatmeal. Then the butter is not necessarily butter. But the taste with them is nothing special. With buckwheat - special, yes. 2-3 spoons of it are enough for the taste.

I put this bread on the timer yesterday. I took corn flour (instead of millet). Excellent bread turned out! By itself, corn flour is not felt, but the bread is really tasty, the structure is porous, but there are few crumbs.
Thank you. I take a note of the recipe, like the rest of your series.

I took corn flour (instead of millet). Excellent bread turned out! By itself, cornmeal is not felt, but the bread is really tasty, the structure is porous, but there are few crumbs.

Glad you liked it!
I also appreciated the corn one: it doesn't seem to give much taste, but what a smell! Now, even if I bake wheat-rye bread, I add at least a couple of tablespoons of corn. Rye - for depth of taste, solidity, and corn - for smell.

[Yana-Tatiana]

Today I baked bread according to a new recipe (by Yana-Tatiana s, for which thanks to her). I quote:

Orlovsky bread made from wheat flour of the 2nd grade and peeled rye (GOST)

Dry yeast - 2 tsp.
Peeled rye flour - 280 g
Wheat flour 2nd grade * - 220 g
Salt - 1 1/4 tsp
Treacle - 2 tbsp. l.
Dry sourdough "Extra-R" - 1 tbsp. l.
Non-refined vegetable oil. - 2 tbsp. l.
Water - 330 ml

Rye Bread Program. Owners of cotton "Panasonic" supply a spatula for kneading rye bread.

* I replaced the 2nd grade wheat flour with "Village motive" flour.

I, too, did not find the second grade flour, and used the "Rustic motive". Very, very tasty and fragrant bread turned out. The kids ate it and each one individually said that he liked it. Recommend!

[gray bread]

Love gray bread

240g rye sourdough
1.5 tsp. salt
1.5 tbsp. l. cumin
3 tbsp. l.Sahara
180 ml water
380g wheat flour
1 st. l. malt

I kneaded the dough on the "Pizza" program (15 min).
With wet hands, I put the dough in a plastic bowl, covered it with a towel and in the pantry for 8 hours for proofing.
The dough is pleasant, it smells good.
I washed the bucket and pulled out the stirrer.
In the evening, she removed the risen dough from the bowl, formed a bread with wet hands and placed it in a bucket.
I closed the cotton and left it overnight.
During the night, the dough came up, doubling.
I switched on the baking program for 77 minutes.
I kept it for +10 minutes in the stove after turning it off.
He cooled down the bread wrapped in a damp towel.

Added Thursday, 30 Mar 2017 11:29 am

Bread white from premium wheat flour

Dry yeast - 1.5 tsp
Wheat flour -370g
Semolina - 40gr
Salt - 1.5 tsp.
Sugar - 1.5 tbsp. l.
Olive oil -3 tbsp l.
Osmosis water - 250g

Mode: Italian (4 hours 30 minutes)
A thin crust.

I constantly bake bread according to the recipe given in the instructions. It turned out just super.

Rye custard bread

Products:
Dry instant yeast - 2 hours l.
Wheat flour - 225g
Rye flour - 325g
Salt - 1.5 tsp.
Sugar - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Rye malt - 4 tbsp l (40g)
Boiling water for malt - 80ml
Honey - 2 tbsp. l
Coriander - 1h l.
Water - 330ml.

Pour boiling water over the malt, stir and cool.
Sprinkle yeast at the bottom of the bread maker's bucket,
sift flour on top, add other ingredients,
last but not least water and brewed malt.
Bake in the "Rye" mode.
I also added coriander and a fitness mix. But add more than 1.5 tbsp. spoons are not allowed, does not rise well.
One last time. When the batch was over, I opened the stove and carefully moved the bun to the middle. I did everything very quickly.

And a little advice. Maybe you know. If you first add sunflower oil, and then honey, it will simply slide off the spoon.

This is how it turns out! Amazing!

Thank you for the recipe! The bread turned out very, very! ;-)

I think the Rustic Bread recipe is tried and tested too.
It turned out great!

Rustic bread (bread maker)

Good evening, I want to show you my Rye custard, I was so afraid that it would be sticky inside that I baked it a little, the photo shows that it is very ruddy, but it did not affect the taste.
I apologize for the inaccuracy, (correcting),
I bake this bread according to the recipe from the instructions for the HP, but since there is no Rye Bread function in my stove, I, on the advice of Elena Bo, first turn on the Fast Bread program, then 50 minutes before the end, turn off the HP, let the dough rise 1-1 , 5h, and turn on baking
1 hour 15 minutes from myself I add a good handful of raisins and 1 tbsp. a spoonful of gluten

I decided to bake white bread and found


Thanks to Uncle Sam!

I also baked rye custard bread from the instructions.
But since I do not like very black bread, and also do not like sour, sweet and honey (but this only applies to black and gray), I slightly changed the recipe.

Boiled 100 ml of water and brewed 4 tbsp. l. dry kvass (composition: rye and wheat rusks, malt), allowed to cool.
310 ml of water heated a little and stirred 2 tsp in it. sugar and 14 g press. yeast
Wheat flour. - 300 g, rye flour - 250 g, butter - 2 tbsp. l.
Salt - 1.5 tsp, ground coriander - 2 tsp.

Rye shoulder.
First, I kneaded the bun on dumplings for about 3 minutes, well, it seemed to be normal.
Then she set the Rye regime.


The bread was good, but the roof fell a little.
And for my taste it is still sweet, I decided next time to put sugar - 1 tsp, and salt - 2 tsp. And also put 1 tbsp. l. coriander (I love him) and apparently less water so that the roof does not fall through (?)

[Alena78]

Alena78 Gorgeous bread and water is really too much
Yes, even such a moment, here in the subject we place proven recipes, that is, worked out to automatism, so that it would be easier for beginners to master HP and there was no disappointment in the acquired kitchen assistant

[Bread with semolina and cheese]

Bread with semolina and cheese


Ready bread weight 740g

in x / p Panasonic -255
Dry yeast - 1.5 tsp
Wheat flour -410g
Semolina - 45gr
Salt - 1.5 tsp.
Sugar - 1.2 tbsp. l.
Olive oil -35g
Osmosis water - 250g
Enzyme cheese -60g

Mode: Italian

Hello! Help, experienced bakers! I have a Panasonic 257. In the appendix book there is a recipe for bread from different types of flour. I baked it twice. Both times - the bread is not baked! The crust is fried, but the inside is horror!
Used wheat and barley flour, oatmeal.
True, there is a recipe for milk powder and water, and I used milk.
I'm upset, hands probably grow out of the wrong place ...

[IriN @]

IriN @ Bake for a start from the forum, for example from this thread. There are errors in the book about water, the recipes need an amendment. And don't forget the sequence: yeast, flour, sugar-salt-water (milk)

[IriN @]

IriN @
I baked according to this recipe (bread from several types of flour), I took everything exactly according to the recipe, instead of corn flour - oatmeal, barley flakes.

Everything is baked for me. The bread turned out to be low, but probably it should be that way because of the barley flakes (they were rough, not for quick cooking).
But delicious. The crumb is porous and excellent.

Maybe you were wrong with the amount of ingredients?

Added Thursday, 30 Mar 2017 11:40 am

Just in case, I will duplicate the recipe for baking. Check with yourself.
Yeast 1.5 tsp (took 11 g of pressed ice cream)
Pshenich. flour - 300 g
Oat flour (in the corn recipe) - 60 g
Barley flakes - 6 tbsp l.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Powdered milk - 2 tbsp. l.
Oil - 2 tbsp. l.
Water - 270 ml.
basic mode, size L, medium crust.

Just in case, I will duplicate the recipe for baking. Check with yourself.
Yeast 1.5 tsp (took 11 g of pressed ice cream)
Pshenich. flour - 300 g
Oat flour (in the corn recipe) - 60 g
Barley flakes - 6 tbsp l.
Salt - 2 tsp
Sugar - 2 tbsp. l.
Powdered milk - 2 tbsp. l.
Oil - 2 tbsp. l.
Water - 270 ml.
basic mode, size L, medium crust.

I didn't bake according to yours. Used recipe with barley flour and not cereal. How to substitute flour for flakes in a recipe?

You write:

The appendix book contains a recipe for bread made from different types of flour. I baked it twice ..... I used wheat and barley flour, oatmeal.

I wrote you this recipe from a book, only we have different flour and cereals!
You have wheat-barley-hl. oat
I have wheat-oatmeal - hl. barley
Do you understand what I'm talking about?

Probably, you can take any flour and any flakes. I think so. Take for a start this composition: wheat-corn-chl. any for quick cooking - and everything will definitely work out! Good luck!

Yes, this is exactly the recipe! I thought it was because of instant cereal or because instead of milk powder and water I used milk of 3.2% fat.
If the flakes do not affect, then I will be on the trail. try milk powder once.
Thank you!

[no more than 0.5%]

If the recipe contains milk powder, but it is not at hand, I take no more than 0.5% fat content.

Can it really not bake bread from milk?
And I read that on the contrary the bread should be better from him!

Maybe barley flour has this effect?
Maybe try to take it less, and wheat for the same amount more?

Can milk really not bake bread? Shocked
And I read that, on the contrary, the bread should be better from him! Shocked

Maybe barley flour has this effect?
Maybe try to take it less, and wheat for the same amount more?
Honestly, honestly, it has never happened that bread was not baked.
Somehow in the village bread there was a moist crumb in my opinion, but it was still normal, I was just picky.
At least on milk, at least on water, at least on anything baked. It seems to me that Panasonic is soooo fried, that it will bake anything!
Therefore, it seems to me that they made a mistake in the recipe, and therefore it was not baked.

Guys, thanks for the tip on "proven recipes"!
With joy and pleasure I spoil my little men with bread with beautiful roofs!
But, here I am a lover of bran bread. According to the recipe from the book attached to the HP, it does not work, I showed it - the roof is falling, but I did not find it in your recipes either.
Can anyone thread share valuable and tasty information for me?
I will be grateful in advance!

OFF.so as not to litter the forum - tell me if these recipes can be used for other HP (essno with a different sequence of "backfill")

[Elizabeth]

Elizabeth Any recipe with a flour size of up to 750 grams will do

[Elizabeth]

Elizabeth, You are interested in bran bread recipes? Here, for example, are the recipes that are given Yana (Tatiana) s They are verified and accurate, for which Tatiana thanks. : flowers: Cooking according to her recipes is a pleasure. Recommend.

Bread with spicy herbs and onions
Products
Dry yeast - 2 tsp.
Wheat flour, premium grade - 550 g
Bran - 50 g
Salt - 2 tsp
Brown sugar - 2 tbsp l.
Butter - 50 g
Olive oil - 2 tbsp. l.
Fresh dill - 1 tbsp. l.
Fresh parsley - 1 tbsp. l.
Green onions - 2 tbsp. l.
Onion - 1 small head
Garlic - 1 wedge
Water - 320 ml
Preparation
Chop the greens, chop the onion, chop the garlic into small pieces.
Put the ingredients in the bucket of the bread machine according to the instructions. Set the program "Diet (Whole Grain) Bread", size XL (extra large).

Bread "1000 islands"
Products
For 800 g loaf
Dry yeast - 1.5 tsp.
Flour / s - 500 g
Wheat bran - 30 g
Salt - 1 tsp
Brown sugar - 1.5 tbsp l.
Seasoning "1000 islands" - 7 g (1/2 pack.) (Kotani)
Vegetable oil nerafin. - 2 tbsp. l.
Water - 350 ml
Preparation
Diet (Whole Grain) Bread Program, L (large).

Mustard bread with beer
Products
Dry yeast - 1 1/2 tsp.
Flour / s - 450 g
Bran - 30 g
Salt - 1 1/2 tsp
Brown sugar - 2 tbsp l.
White mustard seeds - 1 tbsp l.
Mustard oil - 2 tbsp. l.
Dark beer - 330 ml (1 bottle)
Preparation
Put the ingredients in the bucket of the bread machine according to the instructions.
Set the program "Diet Bread" (Whole Grain), size L (large).

Diet salad dressing bread
Products
For a loaf 700 g
Dry yeast - 1 tsp.
Wheat flour, premium grade - 420 g
Wheat bran - 30 g
Salt - 1 tsp
Brown sugar - 1 tbsp l.
KOTANYI salad dressing (any) - 9 g (1 sachet)
Olive oil - 2 tbsp. l.
Water - 310 ml
Preparation
Put all the ingredients in the bucket of the bread machine according to the instructions and set the program "Diet Bread" (Whole Grain), size "L" (large). [/ Color]

[zalina74]

zalina74 here from this forum, just don't remember whose recipe
tested repeatedly, the water is adjusted from the original to the lower side

BREAD WITH BRAN
Diet regimen, size L rye shoulder blade
350 ml water (370 ml in the original recipe)
1.5 tbsp of sunflower oil
1 tablespoon sugar (in the original recipe 2 tablespoons)
260 g white bread flour
200 g whole grain (wholemeal flour)
40 g wheat bran
1.5 tsp salt
1.5 tsp dry yeast

Well, very tasty

here from this forum, just don't remember whose recipe
tested repeatedly, the water is adjusted from the original to the lower side

BREAD WITH BRAN
Diet regimen, size L rye shoulder blade
350 ml water (370 ml in the original recipe)
1.5 tbsp of sunflower oil
1 tablespoon sugar (in the original recipe 2 tablespoons)
260 g white bread flour
200 g whole grain (wholemeal flour)
40 g wheat bran
1.5 tsp salt
1.5 tsp dry yeast
Well, very tasty

I finally bought a whole grain wallpaper flour and baked this bread. Only bran replaced with flakes. I don't like bran.
Good bread, delicious. Next time I will put a dark crust to make it crunch even more!
Thank you!
Do not ask for photos, absolutely no time, take my word for it, everything is fine!

Hello! I'm a beginner, and today I baked my first bread in sd-257 according to the recipe from the instructions for ordinary white bread. It turned out nothing, but damp in the center. The crust is pleasant.
As I read on the forum, you need to add either less water, or more flour. During the cooking process, more flour had to be added than indicated in the instructions to form a normal bun. In the next. times less water?

[moby]

moby, Welcome !
Did you measure flour on a scale or glass?

While I was writing, you are no longer on the forum. So I will add more.

Make sure to weigh the flour correctly, beginner bakers often make the mistake of measuring out with a glass.

I prefer to add less water than adding flour. Since I believe that if you add flour, then its ratio to other ingredients is violated, which affects the taste of the finished bread.

[Qween]

Qween, I weighed flour on an electronic scale, water in a measuring cup. It was written on the forum that it is better not to put all the flour at once (the principle of "flour in water", if I'm not mistaken), so I left 50 grams. And when the bun was forming, it seemed to me liquid, not elastic. Therefore, I added the remaining 50 grams of sifted flour, but after that the bun was still not so elastic, so I added another 2 tbsp. l unscreened flour. Maybe it played a role? Everything else is as in the instructions for the bread maker. During the proofing, I opened the lid 1-2 times at most, and then for a couple of seconds. Do you think that one of my tricks could lead to a damp crumb?

No, it couldn't. How much water and flour was there? Was the bread cut hot or allowed to cool?

The initial amount of flour is 400 g (according to the recipe), water is 260 ml. As a result, I shifted the flour to 2 tbsp. l. (about the one that I wrote above, not sifted). But it was necessary for the kolobok. The bread was cut about 20 minutes after cooking, but it was not completely cooled down yet. Right now I ate, the dampness is felt exactly.
Why do you say that less water is better than more flour? If there is less liquid, the ratio with other ingredients will not be violated?

[moby]

moby, I would pour 240 ml of water, this is provided that the oil is no more than 1 tbsp. l. Too Much 260.
And after 20 minutes, cutting is too early. The bread will taste like clay.

Oils yes, 1 tbsp. l. Didn't understand what it looks like clay? )) And how much after baking can you eat?

After 1 hour, but better after 2.

Why do you say that less water is better than more flour? If there is less liquid, the ratio with other ingredients will not be violated?

I wrote that this is my opinion. Strong arguments are needed to convince me.

I wait until the bread is at room temperature. It depends on the size of the loaf. Sometimes, it seems that the bread is already cold, but inside it is still warm. On average, I wait 2-3 hours (I bake mostly 300 grams of flour), and if time permits, then more is better - more useful for the stomach.

Didn't understand what it looks like clay?

Do not you understand how it is? The crumb is so wet and heavy, and when squeezed, it does not fall back into place, like clay, plasticine. In Ukraine, they say "quick".

[Qween]

QweenThanks for the tips. I will try on your advice less water and eat later, otherwise I ate everything in half an hour

Mila, the flour is hardly "healthy." It's just that moby was cutting the bread hot, that's the point.

You see Elenka69, the bread was kept moist for a while after it cooled down. It was rather, as Qween described it, like clay, closer to it.
I'll try to put it at night today. Let's see what happens

Only now I do not understand how you can resist 2-3 hours and not eat bread? For me this is hard labor, I really love bakery products. While I was cooking for the first time, I ran to the stove every half hour

[moby]

moby, good luck to you! And we are waiting for you tomorrow with bread.

Well, I was late with the answer. I baked regular bread, but already with 240 ml of water. The bread turned out better than the first one, but still the crumb was a little damp. I'm thinking, can I take 230 ml of water?
I also tried egg here ... According to the recipe, two eggs and 160 ml of water. Well, I don’t understand what can I do?
The bread came out again, somehow damp. That is, the crumb is not loose, airy, but dense.
And another question: the size M should rise in the form to what level? I somehow don't get more than half ...
The oven is not very good yet, but there is enthusiasm
Here is my work




The bread left for me right now for breakfast, but it's still soft and delicious. The store-bought bread doesn't taste the same the next day.

Well, I was late with the answer. I baked regular bread, but already with 240 ml of water. The bread turned out better than the first, but still the crumb was a little damp. I’m thinking, can I take 230 ml of water?
I also tried egg here ... According to the recipe, two eggs and 160 ml of water. Well, I don’t understand what can I do?
The bread came out again, somehow damp. Ie.the crumb is not loose, airy, but dense.
And another question: the size M should rise in the form to what level? I somehow don't get more than half ...
The oven is not very good yet, but there is enthusiasm

Do not hesitate, you will succeed! We all went through this, then it will be surprising to yourself how such simple things did not understand once!
And the eggs are also, although thick, but liquid, therefore the amount of liquid is reduced in the recipe.
M is the smallest size of a loaf, so everything is correct with the size of your loaf.
Yes, you can still reduce the water, but keep an eye on the bun, open the lid as many times as you like during the kneading, help the bun to assemble with a silicone spatula. Only during baking is it not recommended to open the lid of the oven. Measure water, as well as flour, on an electronic scale.
P / S Yes, also, look into the oven to check the rise of the dough, this will help you understand how good the yeast you are using is.

[moby]

mobywhat yeast do you use? Maybe you should change?

[Elenka 69]

Measure water, as well as flour, on an electronic scale.

Is it really possible? I read on the forum that it seems like water goes in volumes, in ml, and the scales look at the weight ?! As I understand it, weight and volume can be different ...

Elenka 69, I use the Saf moment. But, after reading here that there is a lot of fake, I think, what if it is? I bought here Dr. Oetker, I want to try them out ...

And here I also read that many people buy products in Moscow for a bread machine in the Bread House store at the All-Russian Exhibition Center. Maybe there is no fake?

The error in graduated cups can be very significant. If there is a scale, then just weigh everything on a scale, assuming that 1 ml = 1 g. I have been doing this for a long time: I turn on the scale, put a bucket on it, reset the container, crush the yeast, pour flour, salt, sugar, pour water / liquid (after placing each ingredient, I reset the scales).

Libra, of course, is good, but you must know the "Tale of the Kolobok"! For me, for example, 500 g of flour can take from 290 to 340 g (ml) of liquid, depending on the quality and grade of flour.

By the way, I also stopped using dry yeast right away. If possible, you can try "wet" at the rate of 1.5 g per 100 g of flour for regular wheat bread.

[moby]

Libra, of course, is good, but you must know the "Tale of the Kolobok"! For me, for example, 500 g of flour can take from 290 to 340 g (ml) of liquid, depending on the quality and grade of flour.

I don't want to impose on you moby , your own way of kneading bread. But I will share ...
I have been kneading bread for a long time (maybe a year), they will measure exactly only liquid in ml , and I pour the flour in an approximate amount in glasses, but certainly a little less. I watch how the bun is kneaded, add flour, if necessary, a little bit. Yes, and the bun is different - sometimes you want a denser bread, sometimes more airy.
I want to say that the amount of flour in gr not a dogma, but an approximately average number.
We all live in different regions and the flour is different everywhere.
Everything will work out for you.
Good luck!

Added Thursday, 30 March 2017 11:54

moby, good bread! Happy for you!
On the Radical, you can upload a photo larger by 640 pixels, and upload or 3 position, as you have - click preview or 2 - picture in text... When the photo is larger, the structure of the bread is better visible, especially when there is something to be proud of.
Well, for example

[moby]

moby, good bread! Happy for you!
On the Radical, you can upload a photo larger by 640 pixels, and upload or 3 position, as you have - click preview or 2 - picture in text... When the photo is larger, the structure of the bread is better visible, especially when there is something to be proud of.
Well, for example

What are your buns ....

[moby]

Thank you, moby!
Try them and you - Pumpkin-curd buns... HP dough.

[White bread with semolina on whey]

White bread with semolina on whey

250 ml milk whey
370 g wheat flour
45 g semolina
1.5 tsp salt
1 st. l sugar
1.5 tsp dry yeast
4 tablespoons good vegetable oil

The "Italian bread" program at the Panasonic
I take all products at room temperature.

Good evening to all members of the forum! Thanks for your recipes. Acquired HB Panasonic 254. The first pancake, of course, lumpy. Then I studied all your tips and the result is excellent. Today I bought corn, buckwheat groats. I want to try to bake bread from different cereals, but I am confused in dosages. Can someone tell me? So that all these are cereals, or can they not be combined together?

Good evening to all members of the forum! Thanks for your recipes. Acquired HB Panasonic 254. The first pancake, of course, lumpy. Then I studied all your tips and the result is excellent. Today I bought corn, buckwheat groats. I want to try to bake bread from different cereals, but I am confused in dosages. Can someone tell me? So that all these are cereals, or can they not be combined together?

Try my corn buckwheat bread recipe... In general, I advise you to experiment a little yourself. For example, not so long ago I tried to make bread from 8 types of flour at the same time: wheat (240 g), rye, buckwheat, corn, pea, rice, oat (20 g each), flaxseed (7-10 g). And nothing, everything seems to be combined

For cereals, however, I will not say anything, I have never tried to add to bread.

Thanks for the answer. Today I baked it with rye - it turned out very cool, just sweet for my taste. Well, I think this is fixable. In your recipes, "kefir whey" - is it easy to strain from store-bought kefir or from sour milk? Is there anything else you can replace? If just kefir? Please describe in more detail, if possible.

Check out this section
Ingredients for bread,
you will learn a lot of interesting things

Thanks for the answer. Today I baked it with rye - it turned out very cool, just sweet for my taste. Well, I think this is fixable. In your recipes, "kefir whey" - is it easy to strain from store-bought kefir or from sour milk? Is there anything else you can replace? If just kefir? Please describe in more detail, if possible.

I filter from store kefir through a paper towel in 2 layers. I have not tried it from curdled milk. It's just that kefir (probably) can also be used, but keep in mind that then the liquid balance will be disturbed, you will have to "debug" the recipe again.