Panasonic SD-2501. Rye-wheat bread on water.

Category: Yeast bread
Panasonic SD-2501. Rye-wheat bread on water.

Ingredients

Dry fast-acting yeast 2 tsp
Rye flour 390 grams.
Wheat flour 150 grams.
Salt 1.5 tsp.
Sugar 1.5 tbsp. l.
Vegetable oil 1 tbsp. l.
Water 400 ml.

Cooking method

  • This bread is baked in water and contains almost 75% rye flour.
  • Recipe from instructions for Panasonic SD-2501.
  • 1. Place a special paddle for kneading rye bread on the bottom of the mold.
  • 2. To prepare this bread, put dry yeast on the bottom of the mold. In this case, SAF-MOMENT yeast was used. One bag contains 11 grams of dry yeast and is designed for 1000 grams of flour for light doughs (cheesecakes, donuts, etc.) or 500 grams of flour for "heavy dough", for example, muffins. Rye dough is considered "heavy". Therefore, one bag of SAF-MOMENT is used completely.
  • 3. Rye flour is added. Since rye flour "gets wet" better than wheat flour, rye flour should be filled in earlier than wheat flour. This is important for timer cooking.
  • 4. Wheat flour is evenly poured on top.
  • 5. Then add salt and sugar.
  • 6. Water is added.
  • 7. A tablespoon of vegetable oil is added.
  • 8. Next, you need to run the 7th program, which is called "Rye bread".

Time for preparing:

3 hours 30 minutes

Cooking program:

7 software for Panasonic SD-2501

Note

The bread maker does a good job with rye dough. Bread for lovers of well-baked rye bread.

Yeast used:

Panasonic SD-2501. Rye-wheat bread on water.
The resulting rye bread:

Panasonic SD-2501. Rye-wheat bread on water.

Panasonic SD-2501. Rye-wheat bread on water.

Panasonic SD-2501. Rye-wheat bread on water.






You can try replacing the water with milk.

Panasonic SD-2501. Rye-wheat bread with milk:
https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=158773.0



I started baking less than a week ago and everything is working out for me. It will work for you. Try it!

Discover the wonderful world of bread makers!

Olga78
Beautiful bread! Have you ever weighed the saf moment yeast? I did it recently, and what happened? And the fact that there is only 7g of yeast in a bag, and not 11 as it is written on a bag, that is, it turns out that 1 bag is designed for 500g of flour. For a long time I could not understand why, according to some recipes, the dough does not rise for me, now I realized that there, probably, the yeast was indicated in grams, and not in spoons. So I measured the approximate amount in grams based on the information on the packet of the saf moment. And now, in connection with the purchase of a bread machine, I purchased an electronic scale and I hope that there will be no more such problems
Kolobok II
Information sometimes appears on the Internet that there are fake SAF-MOMENT yeast. You must always be careful. Sometimes they can cheat.

My yeast weighs 12 grams: 11 grams of yeast and 1 gram of the sachet itself.

Bon Appetit everyone!


mess
I also bake with live yeast. Everything works out. The bread is just slightly higher.
Chekchemy
Something strange somehow. I opened the HP, and there was a lot of rye flour on the wall, this time. I cut it off, but inside it was as if it hadn't been baked a little, as if it had been soaked in water and stuck together in places to taste very cool. But what if you try to bake on a different program?
Admin
Quote: Chekchemy

Something strange somehow. I opened the HP, and there was a lot of rye flour on the wall, this time. I cut it off, but inside it was as if it hadn't been baked a little, as if it had been soaked in water and stuck together in places to taste very cool. But what if you try to bake on a different program?

The program has nothing to do with it!
Learning how to make bread dough and bake quality bread! We read for a start here MANUAL ON BAKING BREAD IN A HOMEMADE BREAD #

Learning to maintain the flour / liquid balance, track the bun
Chekchemy
I read it, I bake it not for the first time. all the recipes that were for this HP were great.Measured strictly by grams on the scales
tata2304
thank you very much for the recipe. I'm going to try it now. but for some reason I don't have such a recipe in the instructions ...
Chekchemy
Surprisingly, according to the recipe from the book, I get a little damp and a little flour remains. I measure out grams to grams and use the measuring spoon that was included. other breads are normal, but rye is not. what a trouble
Gray Bim
Kolobok II, now I'm reading the instructions for Panasonic 2501, it says that when baking rye bread, wheat flour is 350 g + rye 50 g, do you give other proportions and write what from the instructions?
Admin
Quote: Gray Bim

Kolobok II, now I am reading the instructions for Panasonic 2501, it says that when baking rye bread, wheat flour is 350 g + rye 50 g, do you give other proportions and write what from the instructions?

And what difference does it make how much of this or that flour, what will change? It is important that the bread is obtained from the proportions that the author of the recipe or yourself takes
Gray Bim
Admin, thanks, I was just scared that my instruction was not translated so well ...
Gray Bim
I got a seemingly very beautiful, but very low bread, the taste is a little damp, the structure of the bread in the cut is not as porous as the author's had tracked the bun, in my "understanding" it was normal, the only digression, I baked it on the main basic program. 4 hours general cycle, what is my mistake, please tell me?
Aldus
Quote: Gray Bim

I got a seemingly very beautiful, but very low bread, the taste is a little damp, the structure of the bread in the cut is not as porous as the author's had tracked the bun, in my "understanding" it was normal, the only digression, I baked it on the main basic program. 4 hours general cycle, what is my mistake, please tell me?

This recipe already contains a large amount of rye flour, therefore it will be lower than with a predominance of wheat. Plus, on the main program, after an hour of lifting, the HP does the dough kneading. And rye dough does not like this business. I don't know what brand of bread maker you have, but I would make this bread in a Panasonic 2500 like this: first, knead on dumplings, then rise the dough (an hour and a half - the dough should rise 1.5-2 times), then bake for about 1 hour. On the "Rye" program for 2501, something like this happens, only the baking time is shorter, as far as I remember. Yes, and one more thing, after removing it from the mold, rye bread should completely cool down (ripen).
Gray Bim
Vyacheslav, thank you for responding, I have a Panasonic 2501 stove, you are probably right, you need to bake rye bread in the mode, there is one here, and if it's not difficult, tell me, is the consistency of the bun in your bread the same as in wheat bread? or more sticky? Thank you!
Aldus
The gingerbread man will be more sticky. Gradually spreading in shape. And if there is even more rye flour, then the kolobok may not exist at all ... In general, I advise you to read about rye bread https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=72478.0
PRONIA
Made exactly according to the recipe, the bun was normal.
But alas and ah.
The bread is not baked, the inside is very raw.
The recipe is purely theoretical.
Who wrote it did not bake it himself.
Personally, I didn't like it.
inga48
Please tell me what is the weight yield of bread? I have a LG for 680g, and I really want to try your recipe.
Colin
I made baked goods in absolute accordance with your recipe, you get this "brick":

Panasonic SD-2501. Rye-wheat bread on water.
Panasonic SD-2501. Rye-wheat bread on water.

Why could this have happened? I’m not a beginner - I have been baking bread for several months now, quite successfully. But rye - I tried the 1st time - and the 1st pancake is lumpy
levochka
I try to bake 2 times, and 2 times as it is not very ... I poured 10 grams of dry instant yeast (4 measuring spoons) !!!! and still a brick
Leo96
I did everything according to this recipe - this is my first bread in HB, I just bought it .. so the dough has already risen to the edge of the bucket, and the baking has not started yet ... what to do?
IRINAIRINA
THANKS FOR THE RECIPE! BEAUTIFUL BREAD! let's bake!
Lutami
Thanks for the recipe! I tried baking more than once. It turns out very tasty and rises well. I also add 1 tsp for the color. chicory, I always mix it with water.
solga777
Can you please tell me, did anyone try, after kneading and lifting, transfer the mold with the raised dough into a hot oven? For some reason, in any recipe with rye flour, the top crust falls off. I heard that this does not happen in the oven.
Admin
Quote: solga777

Can you please tell me, did anyone try, after kneading and lifting, to transfer the mold with the raised dough into a hot oven? For some reason, in any recipe with rye flour, the top crust falls off. I heard that this does not happen in the oven.

All questions not related to this recipe are going to be asked in the topic "Help, nothing works with bread !!! (ambulance)" https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=33.0 , we'll talk there
Svetlana Ivolga
with this recipe, it is still unclear how much yeast. a full sachet of saf moment 11 g or 2 tsp from the spoon that comes with the bread maker. Answer please
$ vetLana
2 teaspoons (tsp). Measure with the spoon supplied with the stove.
Looked at the recipe. Indeed, not everything is clear with the explanations for the recipe. But the recipe itself says 2 tsp.




P.S. the author of the recipe was last on the forum in 2012.

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