Breadmaker recipes!
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We saw the large sacks, good price on them, but have meantime kept to the smaller bags so we can try out several different flours to taste the differences. We will share the order with our daughter, so have ordered enough to get the free delivery.
It does work out more expensive than buying in the shops, but the variety available is excellent, and some flours are difficult, or impossible, to source locally.
Also saves spending so much time in a shop, and getting all that weight home!
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I’ve just checked back, and in 2008 the white bread flour was the same price as today’s delivery. It arrives well packed, and the friendliest delivery man of the many that come here.
And a royal warrant for HRH Charles - so if it’s good enough for his kitchen, it’s good enough for mine!
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Our flour order arrived last night, at DD's house, as we are sharing it with her. Today we unpacked it and left 7 bags with her to try,
We have some white spelt.......brue...how did yours turn out? The picture looked good, can you post the recipe?
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I use the local Sharpham Park organic wholegrain spelt flour but I mix it with strong white to get a lighter loaf, usually a 1/3 spelt to 2/3 strong white. The loaves have a nice golden colour and texture. The loaf in the photo was made with my old Prima I'm getting similar results with the Panasonic. The 50/50 wholemeal recipe seems to be the equivalent and I adjust the quantities. I tried a fast bake and that was ok too.
Just about to bake another...maybe I'll compare photos!
from the rapid 50% Panasonic wholemeal with adjustments, a medium size loaf
1 tsp yeast
100 gm spelt
300 gm strong white
1tsp sugar (I use dark brown)
1/2 oz butter
1 tsp salt
300 ml water
baking time 3 hours Menu 05
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Mmmm , looks good brue!
We always make all our own bread, other than speciality ones, so looking forward to trying all sorts of different recipes.
And even making some we have not done before.
Maybe we can do some of the speciality breads too, rather than buying them.
My sister, from Norway, always makes her own bread, she is diabetic, but she likes my wholemeal bread when she is here. The rougher the better as far as she is concerned.
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Just listening to a Carrot and Fennel loaf mixing in our breadmaker🥰
Need some help though. I have memories of a delicious, very dark rye loaf that Mum and Dad used to enjoy daily, from local bakers. I have found one or two recipes online, some mixing different flours, some adding things like coffee and cocoa to get that dark colour. Ideally I want a bread maker recipe for a rye loaf, so any help gratefully received. Understand it’s a popular Scandinavian/German Bread, so if anyone has a handed down recipe that would be good. Any tips at all....👍
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From our Panasonic bread maker, attached is a pdf for rye breads, various mixes. Also included is the programme details so you can choose a similar program on your bread maker. On our machine (SD-ZX2552) you use a three-pronged paddle for rye flour.
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K, that is marvellous help, thank you very much👍 Ours is a Panasonic, but we don’t have a three prong paddle, just the one blade that rotates. I might see if I can find a three prong online, if it will fit. Our machine is around 22 years old. However, the recipes alone are like gold, thank you.
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I looked it up with our new Panasonic but because it's the more basic version there's no three pronged paddle included. It does say it will probably stick in the bread. A local baker does rye and caraway bread. The only rye bread I eat occasionally is pumpernickel. Let's us know how you get on TDA.
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I think it’s an acquired taste Freddy, but I recall it being very different, and as you say, a dense bake. I loved it, but that bakery chain has been long gone for a while now, so need to make my own.
Rye Flour was very popular at one time, but in days of yore, the grains carried a deadly fungus called ergot, and it fell out of fashion in UK. Last outbreak was in 1927 apparently, so hoping I survive this experiment😂
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Before I arrived at what I consider to be a delicious loaf, I experimented with varying amounts of strong white (Canadian) flour added to a whole grain flour. I settled on 3 parts whole grain to 1 part white flour, perfect. I have the same recipes as KJ, and I see that white flour can be added, which I imagine would make for something more to my liking, as long as it doesn’t kill me 😀
Edit : We too have the 3 prong paddle. Our machine is only a few years old. Hopefully they’re still using the same spindle size, and you’ll be able to pick one up. Not sure if it’s vital though.
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I have not tried a rye loaf, I too have found it rather heavy going, we tasted some in Denmark, but I use rye flour and yogurt to make sour dough starters in the Panasonic, makes delicious sour dough bread. We use it a lot for toast.
Still alive!
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This may be useful......
https://www.shipton-mill.com/baking/how-to-bake/any-hints-for-making-rye-in-a-bread-machine.htm
The 3 prong paddle is to enable the machine to pick up and mix the heavy dough more easily
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https://www.quick-german-recipes.com/rye-bread-recipe.html
this sounds like a good rye loaf, not as dark as some
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I looked paddles up last night. Couldn’t find one that would fit our old model, only one that looked close was £50! I suspect it might finish off my old machine as well, although yesterday’s carrot loaf turned out lovely.
I might cheat and give the flour to my sister. She loves hand baking bread, and is experimenting with different flours all the time. I will pass on the recipes as well thanks. Will post results👍
Edit: Wow, ergotism sounds ghastly😱
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I probably have a similar handbook as the photos above, but I don't use it now. I have large plastic boxes with different flours (white, wholemeal, malted, seed mixes, spelt, rye etc) and mix and match as the fancy takes me. I use (more or less) the same proportions of flour mix to water all the time and the same machine programme. Each loaf is an individual and the only failures are user error (forgetting the yeast!). And for a change - just plain white. One loaf does two of us two days - cooked overnight, fresh the first day and toasted the second.
For "special" occasions (parties and visitors - what are those?) I add other stuff (cheese, bacon, herbs, malt extract, fruit and nuts etc).
I think we bought out first machine (Panasonic) in 2001. Wouldn't be without it!
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User error😁 I made the carrot loaf a few weeks ago, and made the mistake of using rapid bake instead of bake (couldn’t find my reading glasses😂) It came out ok, much more dense, but I love doughy bread. It toasted lovely. Your machine sounds a similar age to ours Goldie.
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We gave our older Panasonic, maybe 15 years old, to our daughter, and as the paddle was a bit beaten up and always got stuck in the loaf, we bought a new one which had the exact dimensions of the old one, it cost £9.
However, when we tried it, it was a bit loose on the spindle and makes a terrible rattling noise, which is quite alarming! They make all their own bread now so have gone back to using the old paddle.
i am now trying to work out a way to make it fit better and not rattle.
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