Rye bread maker

Good afternoon to all members of the forum! I want to join the line of buyers of the bread machine. So I want to ask the collective mind for advice: WHAT TO CHOOSE? The situation is this: the stove is bought for mom as a gift, since the quality of purchased bread has ceased to suit completely.
Stove requirements:
1. Absolute ease of use (otherwise Ma will not fit her)
2. In fact, only one regime is needed - Darnitsa bread
(white bread is not allowed for medical reasons, sweet is not for the same reason).
3. The baking form is brick.
4. Compact
Ideally, you need a stove with a pair of buttons that can bake "Darnitsky" bread and that's it ...
Thanks in advance to everyone who responds.
P.S. Please do not write about the advantages of other functions and programs, I need exactly what I described.

I won't name a specific model, but ... White is easier in baking than gray or black. Your mom would rather not bake black for the reason stated above. And gray (the maximum of rye flour is 50%) is almost any. There is money, take any Panasonic. Perhaps a cheap brand, read the forum, or google "cheap rye bread maker" and choose.

[Rolsen RBM-508]

4. Compact
Ideally, you need a stove with a pair of buttons that can bake "Darnitsky" bread and that's it ...

read out Darnitsky's recipe \ otherwise everyone has their own recipes \

with two buttons and five most necessary programs, a loaf of 500g. \ I look at them myself and want to buy for pensioners \

Rolsen RBM-508 white

instruction

Duration of program cycles:
1. Main 3:00
2. Whole grain 3:40
3. Fast (KEKS) 1:38
4. Dough 1:30
5. Browning the crust 0:30

Supra BMS-150

Programs: basic, whole grain bread, quick (Quick bread is made with the addition of baking powder or baking soda, which are activated by moisture and heat.), dough, baked goods

instruction
Running time of each program:
1 Main 3:00
2 Whole grain 3:40
3 Quick Bread (Cupcake) 1:38
4 Dough 1:30
5 Baking 0:30

Dry yeast 2h. l.
Wheat flour 3 \ 4h.
Rye flour 2 1 \ 4h.
Salt 1 tsp l.
Sugar 1st. l.
Water 300ml.
Starter culture 1 tbsp. l.
The simplest thing is that all additives cause allergies. I understand that everything is tailored for white bread. But I need rye. Therefore, I turned. White is impossible

Thank you. any stove will cope with such a recipe .. these that I have shown eat flour for sure less .. your recipe will simply have to be reduced arithmetically
and I would bake on this program:
2 Whole grain 3:40

in m-video, the second now costs less than 2000 re

additional note .. sorry Wheat flour 3 \ 4h ... it seemed like 3 cups
uh .. that is, almost one rye? .. need to try .. I don’t bake this

[Rye bread (with sourdough)]

dachshund .. read the instructions - yes Rye bread (with sourdough) .. the set of products is similar .. means this is an option for your mom

Gypsy (with cards) thanks for the advice. I'll take a closer look. Then I will unsubscribe

[Marol]

Marol Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26545.0 Answer # 4: October 26, 2009, 18:52:12 All these ovens are 600 watt, designed for 1.5 and 2 pounds (690-900 g) of bread. 12 programs, 13 hours of timer delay, 1 stirrer. ... Please love and respect
Any of them will suit your conditions and will cope with the bread you have given. Of course, with two buttons, if there are HP, then they will not cope with such bread. They are designed mainly for wheat bread. The sourdough requires a long proofing and 3 hours of HP work is clearly not enough
And the question arose why add yeast 2h. l any additives cause allergies including yeast!
As an option:
Dry yeast 2 tsp
Wheat flour 225 g
Rye flour 325 g
Salt 1 1⁄2 tsp
Sugar 1st. l.
Vegetable
oil 2 tbsp. l.
Water 410 ml
But yeast too

From my experience:
Rye bread (where rye flour is more than half of the total filling) in the oven (any) to automatically stir will not work - very viscous dough.
Therefore, you need to knead the dough with your hands (especially since the rye kneading does not need to be mixed too thoroughly) - and after 2 kneading, transfer to the oven, put on the "Baking" mode plus 2-3 hours on the timer to rise the dough - and rest.

Of course, with two buttons, if there are HP, then they will not cope with such bread. They are designed mainly for wheat bread. The sourdough requires a long proofing and 3 hours of HP work is clearly not enough

and 3:40?

I'll tell you about Panasonic-sd255 for now
BASIC 4 hours
DIET (Whole Grain) 5 hours
RYE 3 hours 30 min
FRENCH 6 hours
GLUTEN-FREE 2 hours
As far as I understand, sourdough bread without yeast is prepared from 6 hours or more

Sergey Rzhanoy, you don't understand so well about rye, I bake it very often and knead it once and for a very long time - for the development of gluten! I do this in the dough mode (1h30 which) and I start the dough mode, after the end of the kneading I stop the program and start the dough mode again according to the full program. that on the dough mode, almost all hp. there is heating and I turn on the baking mode! Delicious rye bread I don't take out the scoop. I looked at all this on this site and experimented with different modes, but I could not find better than the above for myself! However, you can look here Topic: Rye in a bread maker, if there is no such function
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1038.0

For Kleskox35
Dear Colleague!
I am just learning how to bake bread, I take into consideration all opinions, but finally I trust only my own experience.
I wrote above that rye kneading cannot be done in automatic mode - that is, unfortunately, you cannot put 500 g of rye flour and 200 g of wheat flour into the bread maker, add water in the right proportion (i.e., about 350 - 400 g), add everything else, set the regime and go to bed - and in the morning (or at night) wake up and take out the finished bread from the bread machine.
With a normal ratio of rye flour and water, the dough is very viscous - and not a single bread maker will automatically (i.e., without human intervention) eat this dough and automatically bring it into a form suitable for further automatic baking. And running around the stove while kneading, settling and proving is no longer automatic, but manually.
Therefore, the ovens and automatically bake only white bread or bread with a small addition of rye flour (maximum 100 g per 500 g of white flour).
By the way, there is no gluten in rye flour at all, and it makes no sense to knead such a dough for a long time.
I bake rye bread with two kneads by hand (with one hand in a bowl) - the first time the kneading lasts 5 minutes, and the second time (after 30 minutes) the kneading lasts 3 minutes. And why knead more if you already get good bread?

Therefore, the ovens and automatically bake only white bread or bread with a small addition of rye flour (maximum 100 g per 500 g of white flour).

bullshit! we bake in a simple cheap oven .. almost all whole-grain rye flour is also on full automatic


By the way, there is no gluten in rye flour at all, and it makes no sense to knead such a dough for a long time.

agree with this

Sergey, can I hope by name? I am a food preparation technician by training ... rye flour has gluten! You will forgive me for being meticulous, but it's a matter of principle, and judging by your notes, you like to understand everything thoroughly. Read the Admin Temki ... I just don't want to rewrite what has already been beautifully written and designed ...
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=4990.0.html

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8183.0

https://Mcooker-enn.tomathouse.com/in...=126&topic=7271.msg184381

Look very actively for an answer to the author of the message, but what will he say?

For Kleskox35
By name you need - I'm young.
Thanks for the tips - I'm studying (New Year, there is time).
I will study - I will answer (if I have something to say).

[Rye proteins do not form gluten]

Proteins of rye flour differ in composition and properties from proteins of wheat. About half of rye proteins are soluble in water or salt solutions. Proteins of rye flour have a higher nutritional value than wheat proteins (they contain many essential amino acids), but their technological properties are much lower.

Rye proteins do not form gluten... In rye dough, most of the proteins are in the form of a viscous solution, so rye dough lacks the firmness and elasticity inherent in wheat dough.
-------------
eh .. I didn’t make up a technologist of the bakery industry, but I entered and .. abruptly changed my future specialty \ persuaded \ .. and moglab right now to produce loaves for milestones .. I dreamed of memories

Dry yeast 2h. l.
Wheat flour 3 \ 4h.
Rye flour 2 1 \ 4h.
Salt 1 tsp l.
Sugar 1st. l.
Water 300ml.
Starter culture 1 tbsp. l.
The simplest thing is that all additives cause allergies. I understand that everything is tailored for white bread. But I need rye. Therefore, I turned. White is impossible

Something is wrong with your question.
Completely contradictions.
If it is impossible to high-calorie and easily (quickly) digestible foods, for example, with diabetes, then write.
If you are allergic to wheat, then what does Darnitsky bread have to do with it, it contains a decent amount of wheat.

Rye flour is sown, peeled and wallpaper quality.

Seeded flour has a fine grinding, soft, white color,] ash content - no more than 0.75%.

Peeled flour has a larger particle size, has a grayish-white color, ash content - 1.45% without pain.

Wallpaper flour consists of large, inhomogeneous particles of grayish-white color, particles of shells are noticeable, ash content is not more than 2%.

Rye flour is used to bake bread.

The quality of flour is assessed by smell, taste, color, moisture content, freedom, grinding size, the quantity and quality of raw gluten, by the content of impurities and infestation by barn pests.

During storage, the flour ripens, its baking properties improve. During storage, flour and cereals can turn rancid, moldy, moisten, cake, and become infected with barn pests. When storing flour and cereals, the commodity neighborhood must be observed, constant control over the quality of products is necessary.

Gypsy, raw gluten is present both in wheat and rye flour, otherwise bread from it would simply not be possible ... Gluten is an elastic mesh of flour proteins formed when flour is moistened with water. Only a fraction of the proteins in flour are combined into gluten. When rye flour is used in the dough, the gluten becomes so soft and inelastic that it is almost impossible to wash it out of the dough (i.e. it does not form a supporting frame in the bread).

When soaked, rye flour does not form a network of swollen proteins (gluten). Rye proteins simply "dissolve" in water, forming a viscous liquid. That is why rye dough is so viscous and easily takes any shape. When cutting, it practically does not strain and its relaxation period is much shorter than that of wheat. Therefore, rye dough does not need an intermediate proofing.

Interestingly, rye and wheat flours of the same yield require almost the same amount of water when kneading the dough.

If you will allow me, I will also come in with a question.
Is there a stove to have a rye program, but the loaf would be small? Otherwise, we want to buy HP for my grandmother, she lives alone, she will need to eat 750 grams for a week

My super-inexpensive Delfa copes well with rye))))))))))))
Just knead, then proof as much as necessary. Then Baking. And that's it!

My super-inexpensive Delfa copes well with rye))))))))))))
Just knead, then proof as much as necessary. Then Baking. And that's it!

It would be nice if we bought a stove for a younger man, and grandmother will be 74 soon. Here it is necessary to fall asleep and that's it.

Well, if the grandmother with Panasonic will cope, then probably it. My mom can't.

So with Panas herself, I like it, but for my grandmother, it is really difficult. But the most important thing is the size of the loaf.

[zeta]

So with Panas herself, I like it, but for my grandmother, it is really difficult. But the most important thing is the size of the loaf.

I don't understandzeta and SoNya 68 , what is difficult: fell asleep and pressed 1 time and 1 button? And 400g of flour, is that a lot? Which HP is less?

[lana7386]

lana7386, 400g of flour is, sorry, to hell. This is bread weighing 750 g.How much does one person eat? We have a family of 4 people and then one loaf is enough for us for 3 days. My mother-in-law LG, there is a minimum loaf of 450g, this is the very thing, but there is no "rye" program. So we are toiling ...

And about the complexity of the forum, it has already been said many times that it is difficult for the elderly to master Panas.

And about the complexity of the forum, it has already been said many times that it is difficult for the elderly to master Panas.

You choose, you know who you are buying, but pushing 2 buttons is not a big science. I just expressed my opinion.
And choose the words, then you won't have to apologize

And choose the words, then you won't have to apologize

To be honest, I just tried to joke, apparently unsuccessfully ...

To be honest, I just tried to joke, apparently unsuccessfully ...

And the way out for your grandmother - you can eat rye for 3 days without prejudice to the taste, it only becomes tastier and does not get stale during these days, and then dry the leftovers and eat with crackers for several days, old people love this and it is useful for them to eat dry bread or crackers. My mother (80 years old!) Soaks in borscht, soup, milk and eats with pleasure

Agree. Moreover, in the village, food never disappears at all.

You need a bread maker that can make muffins and rye bread.
Rye bread and Borodino bread are made from rye flour, and as far as I know, there is more rye flour in Borodino bread, therefore it is more difficult to mix the dough for this bread.

At the same time, on the Yandex market, it is written in the characteristics that this stove can bake Borodinsky, but cannot bake Rye.
And this one (Panasonic SD-257), on the contrary, cooks with Rye, but Borodinsky does not.

I understand correctly, if the stove makes Borodinsky, then it will definitely make rye, but on the contrary, not a fact?

Moulinex is also three times more powerful than Panasonic, than it threatens me?

Well, in general, I will be grateful for any advice.

Moulinex is also three times more powerful than Panasonic, than it threatens me?

Increased electricity bill
Rye and Borodinsky can be baked in any HP just like a cupcake

Rye and Borodinsky can be baked in any HP just like a cupcake

I heard that rye flour makes a more viscous dough and not every stove can handle it. Vraki?

Read here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1038.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72478.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0