Recipe Summaries

I worked out my approach to yeast and low sodium in  baking in a Panasonic SD-YD250 for medium (1.5 lb.) loaves June, July and August, 2018. Bread Lover’s Bread Machine Cookbook (“BLBMC”) recipes did not work as published.  

I found an approach that works and confirmed recipes that work, with my adjustments. Here are recipes that worked, Most are in tables with volume, weight, baker percentage, and ingredients, ans scaled for smaller loaves.  I mark the parts of the source formula that I changed. I reduce salt to  50% salt, and adjust yeast (1) for salt. I also adjust yeast for my Panasonic SD-YD250 this machine and other Panasonic machine, except for the Panasonic recipes.

Basic White Loaf is in the Panasonic Manual or online. Basic bake cycle. Panasonic presents this recipe in M, L, XL in the manual, as a milk bread (milk instead of water), and as a basic sandwich loaf. This recipe works at published for medium loaves. It works at 50% sodium by cutting the recipe amounts of salt and yeast by 50%.

100% Whole Wheat is in the Panasonic Manual or online at 100 % Whole Wheat. Bake Whole wheat cycle. This recipe works at published. It works at 50% sodium by cutting the recipe amounts of salt and yeast by 50%

Chuck Williams’s Country French is from BLBMC (p. 200).  Beth Hensperger adapted a recipe from her 2002 bread book in Williams-Sonoma collection. It was a recipe for La Cloche device; in the style of Pain de campagne, with whole wheat (not rye) flour.  A lean French bread: 25% whole wheat, 75% white flour, water, salt, yeast; without milk, butter or sugar.  BLBMC says Basic or French bread cycle.  Those cycles use a more intensive mix, and I back off on yeast and water.  The loaf has a firm crust and a reaonably open crumb. Low salt, B% and scaled.

 Medium50% Sodium50% Sodium50% SodiumScaled @ 75% medium
50% Sodium
White Flour2.25 cups313 g75235 g.
Whole Wheat.75 cups104 g2578 g.
TFW417 g100
Salt1.5 tsp.75 tsp
4.3 g13.2 g.
Instant Yeast1.75 (1 3/4) tsp7/8 tsp
P. <.4375 (7/16) tsp
1.1 g.
.3.8 g
Water1 + 3/16 cups
(1 cup + 3 tbsp)
1.25 cup
28071210 g.

Pembina Bread is adapted from BLBMC (p. 119) or Beth Hensperger blog: Dakota Bread. The source recipe says basic bake cycle, and uses .5 cup of whole wheat for a medium loaf.  Chuck Williams Country French, above, use .75 cups of whole wheat.  The bulger takes up a little water, which changes the hydration.  I use less bulgur than the BLBMC source, and  whole wheat bake cycle. Low salt, B% and scaled.

 Medium LoafMedium LoafMedium Loaf @ 75%
Weight g.B %
Whole Wheat.5 cups.625 cups
White Flour2.25 cups31375235
Bulgur.125 cups
.25 cups
Salt 1.5 tsp..75 tsp
Sunflower seeds
.25 cups3 tbsp
Pumpkin seeds
raw, chopped
.25 cups3 tbsp
Sesame seeds1.5 tsp1.125 tsp
Poppy seeds2 tsp1.5 tsp
2 tbsp0
Inst. Yeast2 tsp7/16 tsp1.2 g..3.9
Canola Oil2 tbsp
1.5 tbsp.
Honey2 tbsp21 g.
{5 g. water}
15 g.
(1.5 tbsp)
Water1.25 cups300 g.225
Total fluids305 g.73

Flax Seed Whole Wheat Bread is an adaptation of a BLBMC recipe (p. 118), with changes discussed in my post on Other Recipes, and changes for low sodium. I give the BLBMC recipe amount in strikeout text and my changed value in italic text. I prefer whole wheat cycle:

 Medium LoafMedium LoafMedium LoafMedium LoafScaled @ 75%
BLBMC Volume
50% salt &
Whole Wheat2 cups
1 cup
278 61209
White Flour1 cup
2 cups
Flax mealx2 tbsp12039
Rolled Oatsx.25 cup250619
T. Flours/strong>454100
Flax Seed3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Poppy Seedx1 tbsp2.25 tsp
Skim Milk Powder
if Water
.25 cups
Salt 1 tsp.5 tsp
Gluten 1 tbsp0
Instant Yeast **2 tsp.625 tsp
Olive Oil3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Honey3 tbsp60
345 g. or
2.25 tbsp i.e.
2 tbsp + .75 tsp.
Skim Milk1.3 cup
(1 + 1/3)
(325 ml)
320 g
240 g.
if 1% Milk337 g
if Water1.125 cups
Fluid Weight30267

Three Seed Whole Wheat Bread is my adapatation of the BLBMC recipe (p. 116). It is a low sodium recipe.  When I depart from the recipe, I give the BLBMC recipe amount in strikeout text and my changed value in italic text.  Any additions are italic. I prefer whole wheat cycle:

 Medium Loaf
Weight @ 75%B %
Whole Wheat1.5 cups20915750
White Flour1.5 cups20915750
Dry Skim Milk3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Brown Sugar2 tbsp1.5 tbsp
Sunflower Seed1/3 cup2.25 tbsp i.e.
2 tbsp + .75 tsp.
Sesame Seed
2 tbsp1.5 tbsp
Poppy Seed2 tsp1.5 tsp
Sunflower Oil2 tbsp1.5 tbsp
Salt @50%.5 tsp
1 tsp
2.9 g2.2 g
1 tbsp
Instant Yeast *.5 tsp
2 tsp
Water1 + 3/16 cups
1.25 cups
280 g
295 g
210 g.70

Scandinavian Light Rye is based on BLBMC (p. 134).  In a table – low salt, B%. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text.  Any additions are italic. It works on basic bake cycle, medium loaf setting.

 MediumMedium LoafMediumMed.Small @ 75%
BLBMC50% salt;
White Flour1.875 cups261 g.66196
Dark Rye Flour1.125 cups13534101
Brown Sugar2 tbsp1.5 tbsp
Caraway Seed1.5 tbsp1 + 1/8 tbsp =
1 tbsp + 3/8 tsp
Salt *1.5 tsp.75 tsp
4.3 g.3.2 g.
Instant Yeast *2.5 tsp.625 tsp1.8 g.1.3 g.
Oil1.5 tbsp1 + 1/8 tbsp =
1 tbsp + 3/8 tsp
Water1.125 cups266 g.67200 g

Buttermilk Whole Wheat Bread is from BLBMC (p. 108). I didn’t quite get this during the trials in the summer of 2018. Medium-light whole wheat. 50% Whole Wheat with buttermilk and maple syrup as the sweetener. I did not feel sure about this, but it works with my salt reduction and my yeast adjustment for salt and for Panasonic. I worked out the hydration of buttermilk and maple syrup and overall hydration. That may be a useful number to check other 50-50 loaves for hydration and yeast. I think multigrain 50-50 loaves do better on whole wheat cycle.

 Medium Loaf50% Sodium
50% Sodium
 @ 75%
BLBMCVolumeWeight B%
Whole Wheat1.5 cups209 g.50157 g.
White Flour1.5 cups209 g.50157 g.
TFW418 g.100
Salt 1.5 tsp.75 tsp
4.3 g3.2 g
1.33 tbsp
Instant Yeast
2 tsp1 tsp|.5 tsp.

ns|1.4 g..33ns|1.1 g.
Canola Oil2 tbsp1.5 tbsp
Maple Syrup2 tbsp40 g.
[13 g. fluid]
1.5 tbsp
Buttermilk1.125 cups275 g.
[250 g. fluid]
210 g.
(.85 cups)
Fluid263 g.63

White Whole Wheat flour is mentioned in a recipe from BLBMC (p. 127) “White Whole Wheat Flour Bread”. (see variation with 3 cups of flour). It is supposed to work like bread flour and loaf is supposed to work on basic bake, which is a “white bread” cycle. I never had White Whole Wheat flour. It is a specialty flour available from King Arthur mills in the USA:

White whole-wheat flour is … made with hard white spring or winter wheat — the bran, germ, and endosperm are all ground to result in another 100 percent whole-wheat flour. … because it’s made with hard white wheat instead of hard red wheat, like whole-wheat flour, it has a paler color and its taste is milder. It’s still nuttier than all-purpose flour because it includes the fibrous bran and germ of the wheat, but it’s a more approachable whole-wheat flour, particularly for those who don’t enjoy the hearty taste of whole-wheat flour.
It can be used interchangeably with whole-wheat flour in any recipe

Home bakers report, in King Arthur comments, that the uses of this flour include using it in place of white flour for pancakes. I substituted Rogers “Whole Wheat Bread Flour”, which was higher in protein (gluten) than the flour in the recipe. It was a lesson. I stopped looking for a flour that can’t be obtained in this part of Canada.

The general conditions for the loaves above in my test program:

  • Wheat flour, by Rogers, a Canadian mill:
    • All-Purpose flour (i.e. bread flour); 1 cup = 4.9 oz = 139 grams;
    • Bread Flour for White Bread;
    • Whole Wheat flour; 1 cup = 4.9 oz = 139 grams;
    • Whole Wheat Bread Flour (a blend of Whole Wheat and white flour, and added gluten);
  • Rye Flour. Rogers Dark Rye Flour;
  • Yeast; 1 tsp = 2.8 g.;
  • Salt in a recipe is table salt; 1 tsp = 5.7 grams.

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