Panasonic SD-2501. Rye-wheat bread with milk.

[Yeast used:]

Panasonic SD-2501. Rye-wheat bread with milk.

Category: Yeast bread

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.
Milk	400 ml.

Cooking method

• This bread is made with milk and contains almost 75% rye flour.
• Recipe from the instructions for the 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 sachet contains 11 grams of dry yeast and is designed for 1000 grams of flour for light dough (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 poured 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. Milk 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 recipe for this bread differs only by replacing water with milk. Milk has significantly improved the taste and texture of rye bread. The crumb of rye bread on the water is loose and heavy. Milk gives the crumb elasticity and ennobles the taste. The gingerbread man in this dough is more plastic, smoother and does not stick to the hands. The dough rises higher.

Yeast used:


The resulting rye bread:

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

You can also compare it with wheat-rye bread, in which about 50% rye flour and which is also cooked in milk.

Panasonic SD-2501. Wheat-rye bread:

In details.
Top 50% rye bread with milk,
in the middle 75% rye bread with milk,
and below 75% rye bread on water:

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!

Thanks for the recipe! It turned out to be very tasty bread, the family liked it)
True, I took 270g of premium wheat flour and 270g of whole grain rye and added bran.
(p.s. this was my very first experience)
Here's what happened:

Bon Appetit everyone!

I got it like this - though I put flour on the contrary in consistency.

Did I understand correctly not to use a yeast dispenser? And if you put on a delayed start?

Did I understand correctly not to use a yeast dispenser? And if you put on a delayed start?

Wrong!
Not all ovens have a yeast dispenser. You can use a dispenser in your 2502, is it in vain that it is built there?

Wrong!
Not all ovens have a yeast dispenser. You can use a dispenser in your 2502, is it in vain that it is built there?

And I thought that this is the technology - put yeast on the bottom .... I get white bread with a bang, and I ate black bread twice with a collapsed roof, but delicious

I just baked this bread. It turned out !!! Only I added dried fruits to the dough, such a delicious came out

Thank you very much for the recipe!

I read it inattentively, I saw only 2 tsp in the recipe. yeast, and put so much; Well, that's why he got up not to the full. But the rest came out pretty. Cooling down now, waiting

Thanks for the recipe. The result is a delicious bread!

75% in milk. True, the top fell a little. Where is the mistake? (Attaching photo)

Hike thin dough came out.

Thanks for the recipe! This is my second bread, I'm still learning how to bake. There was not enough milk, about 120 ml. added kefir. The delay in cooking was about four hours (total timer for 7h30min). But everything worked out (it seems to me so), tasty, mine liked it (some kind of nonsense with a photo, I can't insert it!).

Baked twice, delicious bread, thank you.

and when to take out the bread after cooking? Immediately and just put or cover with something so as not to donkey? Or some time in a bread maker to lie down?

It turns out bread, but for some reason the top settles. And a little sticky.

I take it out immediately after the signal and on the towel holder

.

The second I decided to try to bake this bread, I was afraid that nothing would work out ... I tried to follow the bun, but there was no experience ... it seemed elastic, but sticky ...

Is 9cm bread normal? Or has it risen a little?
I liked making a sandwich with soft cheese with this bread, but it is sooooo satisfying for me)



Sorry, pictures in a hurry)

Thank you very much! The bread rose well, it turned out very tasty - they ate it in 10 minutes,: nyam: they didn't even let it cool down (I got one piece)
There is no photo, while I went for the camera, the bread has already been eaten

Thanks a lot for the recipe! My very first bread was a success! Delicious!!!

Thank you very much for the recipe !! Most recently, I acquired HP, the first experience did not work out (I did it according to the recipe from the instructions, and there was a mistake), but this bread turned out to be incredibly tasty and beautiful. The taste reminded me of my grandmother’s childhood in the village, now it’s my "working" recipe !!! Thank you and all creative luck!

Today I baked some bread. Everything is according to the instructions, but my husband and I thought that the bread was raw inside!
Can this be? Or I don't understand something ...
Py. sy. What is the best rye flour for baking?

Today I baked some bread. Everything is according to the instructions, but my husband and I thought that the bread was raw inside!
Can this be? Or I don't understand something ...
Py. sy. What is the best rye flour for baking?

This can be quite possible! When kneading the dough, it is necessary to monitor the flour-liquid balance, then the finished bread will turn out to be moderately moist-dry and tasty

Thanks for the answer!
It seems to have followed, but apparently bad

I turned on the 7th program - I'm looking forward to it !!! - the second time in my life (the first was yesterday - SUCCESSFUL!), - I am gaining experience with your help.

Hurrah! Everything turned out great - I did it according to the recipe + added herbs and flax seeds. Thank you!!!

Tell me what could be wrong. I baked bread exactly according to this recipe, it turned out to be too dense for my taste, in the photo in the subject it looks porous, the crumb is not dry, not that wet, but from the store it is dry, although the bun was cool (in my opinion). It tastes sweet, but overall tasty.
According to the same recipe, I added 20 ml more milk to the second bread, and replaced one and a half tablespoons of sugar with one spoon of honey. The gingerbread man seems to have become better (more like the correct one in one of the instructions on rye bread on the forum) spread a little more precisely, smeared at the bottom, at the end of the batch a puddle crept up. The bread turned out to be just as dense, the crumb is again a little wet even after cooling completely, after the cessation of exposure, it does not take its original shape. The taste is sweetish again.
The stove lid was only opened during mixing. What I want to find out is how to make the bread less dense and more porous and the crumb less moist.

I made bread according to this recipe, only put sour milk. It turned out very well, but there are some nuances. When I took it out, at one of the corners I saw a little stuck together, unmixed flour. I didn’t have (and rarely have) the ability to control the bun, so such a stupid offhand question - is it because there was not enough liquid?

yesterday I became the owner of panasonic sd-2511 and baked the first bread for a test according to your recipe
added honey, flax seeds and caraway seeds for the experiment
it turned out in my opinion and the taste for the first time is excellent

thanks for the recipe

And what is the weight of the loaf? Not found in the recipe. Thank you.

And what is the weight of the loaf? Not found in the recipe. Thank you.

From the weight of the flour in the dough, set 800-850-900 grams of finished bread

I baked this bread. I liked the taste very much, well, maybe I want a little saltier, but I will experiment with it in the future.
Thanks for the recipe! Here's what happened:

Thank you! The recipe is super !!! I have long wanted to bake exactly rye bread. There were several attempts - all to marriage. This is to the point. Bread maker Mulinex OW-1101, third program (baked goods from whole grain flour), weight chose 750 grams, added - 1 hour. spoonful of malt and coriander.

Panasonic SD-2501. Rye-wheat bread with milk.

Good day!
Another recipe from you - very pleased with the taste and quality of the bread! Thank you!

Thanks for the recipe ... it turned out to be delicious bread! It looks exactly like Alexey's ... one edge has risen more. True, for my taste, sweetish. I will experiment!

Good day! On NG, my husband gave HP, now I bake according to different recipes. Your first recipe with rye flour, I was worried that it would not work. When the bread was ready, I thought that nothing came of it, because it did not rise well, BUT cutting it after cooling down and trying it, I realized that everything turned out great !! ! The bread is SOUCH tasty with crispy crusts! Thanks for the recipe