Introduction

These are reciples for a Panasonic SD-YD250, using whole wheat and white flour. I make comparisons to the source recipe, and annotations.  I use Bakers’ percentage (B%) and deal with flour, water, salt and yeast by weight.  My salt measurement and yeast measurement are for 50% sodium.  The yeast measurement is customized for the SD-YD 250;  it may work in a machine with similiar features and cycle but may not work in other machines.

Flax Seed Whole Wheat

My sister makes a bread machine Flax Seed Whole Wheat bread with 2.5 cups of whole wheat flour, 1 cup of white flour, oatmeal, sunflower, flax and poppy seeds, flax meal, and 1.75 cups milk.  I wanted a medium recipe with 3 cups of flour. The Bread Lover’s Bread Machine Cookbook (p. 118) formula uses 1 cup whole wheat flour,  2 cups of bread flour.  So does a formula on the web Flax Seed Whole Wheat Bread. I used the latter version, with a shifted to more whole wheat flour; and added the ingredients of my sister’s recipe.

When milk, real or reconstituted (powder plus water) is used, lactose, the natural sugar in milk is added.  Sugars on the outside of the dough carmelize when the dough is baked – i.e. the crust is firm and brown. Unpasteurized milk can lead to surprizes. Some bakers think milk,  real or reconstituted, should be scalded to denature proteins that may inhibit the action of the yeast, and for other reasons. I skipped this step.

Skim milk is 96% water. Honey varies but may be 20% water

The whole wheat flour, rolled oats and flax meal absorb fluid.  The medium loaf result is was little lopsided. It had tasty firm crust; a dense crumb holds up, sliced. It needs the honey for flavour and hydration. 

The formula, by volume or weight and with B% for reference. When I depart from the source recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Additions to the source recipe are italic. On whole wheat cycle.  Skim milk or skim milk powder + water; alternatives.  Not both!

Ingredient	Medium Loaf Volume	Medium Weight g.	75% Weight	Small (2 cup) by Weight	Percentage
Whole Wheat per BLBMC	1 cup
Whole Wheat	2 cups	278	209	186	61
White Flour per BLBMC	2 cups
White Flour	1 cup	139	104	93	31
Flax meal	2 tbsp	12	9	8	03
Rolled Oats	.25 cup	25	19	16	06
TFW		454			100
Flax Seed	3 tbsp		2.25 tbsp i.e. 2 tbsp + .75 tsp.	2 tbsp
Poppy Seed	1 tbsp		2.25 tsp	2 tsp
Olive canola Oil	2 tbsp		1.5 tbsp	1.34 tbsp = 1 tbsp + 1 tsp
Salt per BLBMC	1 tsp
Salt @50%	.5 tsp	2.8	2.1	1.9	.62
Gluten per BLBMC	1 tbsp
Yeast per BLBMC	2 tsp
Instant Yeast *	.5 tsp	1.4	1.1	.9	.31
Honey	3 tbsp	64	48 g. or 2.25 tbsp i.e. 2 tbsp + .75 tsp.	41 g. or 2 tbsp	3
Skim Milk	1.375 cups				71
alt Skim Milk Powder	5 tbsp		3.75 tbsp i.e 3 tbsp +2.25 tsp	3.35 tbsp = 3 tbsp + 1 tsp
alt Water	1.375 cups	325	244	218

Pembina

Based in BLBMC Dakota Bread (p. 119). Named for Pembina, North Dakota, important to Winnipegers. The gateway to Fargo and Grand Forks, and the site of KCND, the first American TV transmitter that reached roof-top antennas in Winnipeg (later purchased by Canadian owners and given a Canadian call sign, CKND and moved north of the border).

Ingredient	Medium Loaf	Medium Loaf Weight	@ 75%	Small @ 2/3 Weight	Percentage
Whole Wheat	.5 cups
Whole Wheat	.625 cups	87	65	58	21
White Flour	2.25 cups	313	235	210	75
Bulgur (dry)	.25 cups
Bulgur (dry)	.125 cups	20	15	13	5
TFW		420			100
Salt R	1.5 tsp
Salt @50%	.75 tsp	4.3	3.2	2.9	1
raw sunflower seeds	.25 cups		3 tbsp	2.5 tbsp
raw pumpkin seeds chopped	.25 cups		3 tbsp	2.5 tbsp
sesame seeds	1.5 tsp		1.125 tsp	1 tsp
poppy seeds	2 tsp		1.5 tsp	1.25 tsp
Gluten per BLBMC	2 tbsp
Yeast per BLBMC	2 tsp
Inst. Yeast *	7/16 tsp	1.2	.9	.8	.3
Water R	1.25 cups	295			71
Water		300	225	200	71

Cornell Bread

This is a BLBMC recipe (p. 161), based on Cornell bread developed  by Clive McCay at Cornell University. The BLBMC bread machine version has been emulated and published on the Web e.g. here. It uses an egg, milk powder and soy flour for protein, and wheat germ for fiber.  A nearly vegetarian scientific health food, 30 years before the vegetarian prescriptions of Diet for a Small Planet.  Not zero gluten.  Bread.

Dr. McCay was a scientist in animal nutrition, with broader interests.   He experimented on mice to prove that bread made with bleached white flour was not as healthy as bread made with unbleached and whole grain flour.  He developed recipes, first published in 1955 in a short book called The Cornell Bread Book. The 1980 edition is still available.  The recipe  was developed during the Great Depression.  Food security was still recognized as an issue in America at that time. Eleanor Roosevelt’s Kitchen, a 2010 article in the New Yorker, looked back at the campaigns by home economists at Cornell to develop and promote economical recipes for American kitchens. The recipe and the concept are represented in counterculture recipes,  and in articles on prepper sites. 

Whole wheat bake cycle. When I depart from the BLBMC recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line:

Ingredient	Medium Loaf	Medium Loaf Weight	Fluid	@ 75% Weight	Small @ 2/3 Weight	Percentage
Whole Wheat	1.5 cups	209		156	140	48
White Flour	1.125 cups	156		117	105	36
Soy flour	.33 cups	40 g.		30 g.	27 g.
Wheat germ	1.5 tbsp	6.5 g.
Milk Powder	.25 cups	25 g.		19 g.	17 g.
Flour Total		437				100
Brown Sugar	2 tbsp			1.5 tbsp	1.3 tbsp or 1 tbsp + 1 tsp
Salt R	1.5 tsp
Salt @50%	.75 tsp	4.3 g.		3.2 g.	2.9 g.
Gluten	1.5 tbsp
Yeast per BLBMC	2.5 tsp
Inst. Yeast *	1.25 tsp	3.5 g.		2.6 g.	2.3 g.
Canola Oil	2 tbsp
Egg (L)	1	57 g.	40 g.	1	1
Honey	2 tbsp	40 g.	8 g.	1.5 tbsp	1.3 tbsp or 1 tbsp + 1 tsp
Water	1.125 cups		266	190	168
Fluid total			314	236	210	72

Recipes

These are the bread machine recipes I used working out my approach to bread machine baking in a Panasonic SD-YD250 for medium (1.5 lb.) loaves. I baked each once or more when I was working out yeast and low sodium in June, July and August, 2018; these are in the table [T] at the end of this post.

I added a few recipes. I present several recipes in tables with volume, weight, baker and small loaf ingredients by weight, scaled for smaller loaves.  Some are lists or summaries. I identify the source formula. Some tables and lists are based on BLBMC  formulas. I mark the parts of the source formula that I change, and I insert changes . White flour means bread flour; where a recipe said bread flour; I used Canadian All-Purpose.

My tables and summaries all reduce salt to  50% salt, and adjust yeast (1) for salt and (2) for this machine and other Panasonic machines

[T] Basic White Loaf

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  and as scaled to small. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line. 

Ingredient	Medium Loaf Volume	Medium Loaf Weight	2/3 Weight	Percentage
White Flour	3 cups	417	278
TFW		417	278	100
Milk Powder	1.5 tbsp
Sugar	1.5 tbsp
Butter	1.5 tbsp
Salt in Recipe	1.5 tsp
Salt @50%	.75 tsp	4.3	2.8	1
Yeast R	1 tsp
Inst. Yeast *	.5 tsp	1.4	1	.3
Water R	1.25 cups	295	198	71
Water		300	201	72

[T] 100% Whole Wheat

Panasonic Manual or 100 % Whole Wheat. Bake Whole wheat cycle:
This recipe works at published. Low salt, bakers percentage, and scaled to small loaf. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

Ingredient	Medium Loaf Volume	Medium Weight	75% Weight	Small (2 cup) by weight	Percentage
Whole Wheat	3 cups	417	313	279
TFW		417	313	279	100
Milk Powder	1.5 tbsp		1.125 tbsp = 3 + 3/8 tsp	1 tbsp
Butter	1.5 tbsp		1.125 tbsp	1 tbsp
Salt R	1.5 tsp
Salt @50%	.75 tsp	4.3	3.2	2.9	1
Yeast R	1 tsp
Inst. Yeast *	.5 tsp	1.4	1.1	1.0	.3
Molasses	1.5 tbsp		1 tbsp	1 tbsp
Brown sugar			1 tsp
Water	1.25 cups	295	230*	199	71*+

[T] Chuck Williams’s Country French

BLBMC (p. 200).  70% white flour in the style of country breads. Pain de campagne, with whole wheat (not rye) flour.  Adapted from Williams Sonoma recipe for La Cloche device. Basic or French bread cycle. I have done it on basic bake, and as small loaf. Low salt, B% and scaled.
When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line:

Ingredient	Medium Loaf Volume	Medium Loaf Weight	Small @ 75% Weight g,	Small @ 2/3 Weight g	Percentage
Whole Wheat	.75 cups	104	78	70	25
White Flour	2.25 cups	313	235	210	75
TFW		417	313	280	100
Salt (recipe)	1.5 tsp
Salt @50%	.75 tsp	4.3	3.2	2.9	1
Yeast per BLBMC	1 3/4 tsp
Instant Yeast *	7/16 tsp	1.2	.8	.7	.3
Water	1.25 cups	295	225	200	71

[T] Pembina Bread

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. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

Ingredient	Medium Loaf	Medium Loaf Weight	@ 75%	Small @ 2/3 Weight	Percentage
Whole Wheat	.5 cups
Whole Wheat	.625 cups	87	65	58	21
White Flour	2.25 cups	313	235	210	75
Bulgur (dry)	.25 cups
Bulgur (dry)	.125 cups	20	15	13	5
TFW		420			100
Salt R	1.5 tsp
Salt @50%	.75 tsp	4.3	3.2	2.9	1
raw sunflower seeds	.25 cups		3 tbsp	2.5 tbsp
raw pumpkin seeds chopped	.25 cups		3 tbsp	2.5 tbsp
sesame seeds	1.5 tsp		1.125 tsp	1 tsp
poppy seeds	2 tsp		1.5 tsp	1.25 tsp
Gluten per BLBMC	2 tbsp
Yeast per BLBMC	2 tsp
Inst. Yeast *	7/16 tsp	1.2	.9	.8	.3
Water R	1.25 cups	295			71
Water		300	225	200	71

French Bread

Panasonic Manual. French bread bake cycle – one size recipe; 3 cups of flour (medium loaf) that comes out in a block that fills the extra-large pan.  It can be scaled down for a loaf that isn’t extra-large. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line:i

Ingredient	Medium Loaf Volume	Medium Loaf Weight g.	2/3 by Weight	50% by Weight	Percentage
White flour	3 cups	417	278	209
TFW		417	278	209	100
Butter	1 tbsp		.67 tbsp = 2 tsp	.5 tbsp
Salt (recipe)	1.5 tsp
Salt @50%	.75 tsp	4.3	2.8	2.2	1
Yeast R	1 tsp
Instant Yeast *	.5 tsp	1.4	1	.7	.3
Water	1.3125 (1 + 5/16) cups	310	207	155	74

[T] BLBMC Flax Seed Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250, and is not a low sodium recipe.  BLBMC (p. 118). Basic or whole wheat cycle:

• 1 cup whole wheat
• 2 cups bread flour
• 4 tbsp flax
  
• 2 tbsp. gluten
• 1 tsp salt
• 2 tsp instant yeast
• .25 cups non-fat (skim) dry milk
• .25 cups (4 tbsp) honey
• 2 tbsp canola oil
• 1.125 cups water

[T] Whole Wheat Maple Syrup

In the test table at the end, trials 7, 8, 10, 11 refer to “White Whole”.  The source recipe, at BLBMC (p. 127) “White Whole Wheat Flour Bread”; basic bake or bake whole wheat cycle. Alternative variation with 3 cups of flour.  on basic bake “white bread” cycle.

I never had any White Whole Wheat flour, a specialty flour.   I substituted.
I never got a good result, which I attribute to the use of 3.25 cups of flour, wrong salt/yeast ratio, and the use of “Whole Wheat Bread Flour”, which was higher in protein (gluten) than white whole wheat flour in the recipe.

 Under Development. I tried to turn into a a new recipe with a blend of  50% Whole Wheat and 50% white flour, but it rises too much.  I think 67% whole wheat should work, with this hydration.  My version, converted to metric weight and scaled – not yet tested. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text in the next line.  Any additions are italic:

Ingredient	Medium Loaf Volume	Medium Weight	@ 75% Weight	@ 2/3 Weight	Percentage
Whole Wheat	1.7 cups	236			67
White Flour	1.3 cups	181			33
TFW		417		277	100
Salt R	1.5 tsp
Salt *	.75 tsp	4.3		2.8	1
Yeast R	1 tsp
Inst. Yeast *	.5 tsp	1.4		1	.3
Water	1.25 cups	295		198	71
Maple Syrup	.25 cups
Olive Oil	.125 cups; or 2 tbsp

[T] Three Seed Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

The source BLBMC (p. 116). Basic or whole wheat cycle:

• 1.5 cup whole wheat
• 1.5 cups bread flour
• 3 tbsp brown sugar
• 1 tbsp. gluten
• 1 tsp salt
• 1/3 cup raw sunflower seeds
• 2 tbsp sesame seeds
• 2 tsp poppy seeds
• 2 tsp instant yeast
• 3 tbsp non-fat (skim) dry milk
• 2 tbsp sunflower oil
• 1.25 cups water

This is 50-50 on flour.  That doesn’t work in my machine with that hydration. Go low or high on whole wheat.

[T] Buttermilk Whole Wheat Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 108). Basic or whole wheat cycle:

• 1.5 cup whole wheat
• 1.5 cups bread flour
• 1 tbsp + 1 tsp gluten
• 1.5 tsp salt
• 2 tsp instant yeast
  
• 2 tbsp maple syrop
• 2 tbsp canola oil
• 1.125 cups buttermilk

[T] Irish Potato Brown Bread

This is a a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 117). Whole wheat cycle:

• 2 cups whole wheat flour
• 1 cup bread flour
• .25 cup instant potato flakes
• 1 tbsp + 2 tsp gluten
• 1.5 tsp salt
• 2 tsp instant yeast
• 3 tbsp butter, cut in chunks
• 2 tbsp honey
• 1.25 cups water
  

[T] Scandinavian Light Rye

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 in the next line.  Any additions are italic.It works at medium loaf, on basic bake cycle, medium loaf setting.

Ingredient	Volume	Weight g.	Liquid Mass	Percentage
White Flour	2 cup + 2 tbsp	295
Dark Rye Flour	1 cup	120
TFW		415		100
Brown Sugar	2 tbsp
Caraway Seed	1 tbsp
Fennel Seed	1 tbsp
Dried Orange Peel	1.5 tsp
Oil	1.5 tbsp
Salt *	.75 tsp	4.3
Inst. Yeast *M	.625 tsp	1.8
Water	1 3/16 cups	280	280	67

[T] Bohemian Black Bread

This is a summary of a published recipe.  It is not what I would do in my Panasonic SD-YD250 and is not a low sodium recipe. 

BLBMC (p. 138). Basic or whole wheat cycle:

• 1.75 cups bread flour
  
• 1 cup medium or dark rye flour
• .25 cups wheat bran
• 2 tbsp unsweetened Dutch Process cocoa
• 1.5 tsp instant espresso powder
• 1.5 tsp caraway seeds
• .5 tsp fennel seeds
• 1 tbsp gluten
• 1.5 tsp salt
• 2 tsp instant yeast
• 3 tbsp butter, melted
• 1.5 tbsp molasses
• 1.125 cups water

Table of Tests

In this  final table I state the flour, fluid, salt and yeast used in one particular trial – which often failed. Bread Lover’s Bread Machine Cookbook (“BLBMC”) recipes did not work as published in my Panasonic. These are the general conditions for these loaves:

• Flour is noted in cups with alternative measurement by weight most of the time;
  
• 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. In one trial, Nunnweiler Organic Dark (I had a bag in the fridge). Rogers Dark Rye Flour
  
• Yeast in tsp; in some trials in grams; 1 tsp = 2.8 g. Trials 1-6 Fleishmann’s Quick-Rise; others SAF Red Instant dry;
  
• Salt in grams (For table salt 1 tsp = 5.7 grams); the % of the salt in the published recipe.

The Cm column is a rough measurement or estimate of the height of the loaf with some notations:

• ^ gassed and rose to top of the pan or ballooned
• / lopsided or asymmetric;
• * a manual step to deflate the dough on that trial.

T.	Recipe	Flour	Cycle	Water* cups	Gluten tsp	Yeast tsp or g.	Salt g.	Cm
1	Country French	2.25 Bread .5 whole wheat		1.25	2	1.25	4.5 [51%]	^
2	Country French	2.25 AP .5 whole wheat		1.25	2	1.25	4.5 [51%}	11
3	Dakota	2.25 Bread .5 whole wheat		1.25	2	1.125	7.5 [83%]	^
4	Dakota	2.25 AP .5 whole wheat		1.25	1	1 [50%]	9 [100%]	10*
5	Basic White	3 AP		1.25	0	1 [100%]	10.5 [116%]	10
6	Country French	2.25 AP .75 whole wheat		1.25	.25	1.25	9.28 [105%]	10*
7	White Whole	3.25 wWhB		1.25	1	1.125	9.10 [101%]	14*
8	White Whole	3.25 wWhB		1.25	0	.875	9.15 [102%]	14
9	Whole Wheat	3 whole wheat	WW	1.25	0	.5 [50%]	6.9 [76%]	10
10	White Whole	3.25 wWhB		1.25	0	.5	5.25 [58%]	14
11	White Whole	3.25 wWhB		1.25	0	.375	4.5 [50%]	14
12	3 Seed	3 wWhB		1.25	0	.5	3.1 [50%]	11
13	3 Seed	1.5 whole wheat 1.5 AP		1.25	0	.5	3.0 [50%]	8
14	3 Seed	1.5 whole wheat 1.5 AP		1.25	1.5	.625	3.0 [50%]	12
15	3 Seed	1.5 whole wheat 1.5 AP		1.25	1.125	.5	3.0 [50%]	10
16	Country French	2.25 AP .75 whole wheat		1.25	.375	.5	4.5 [50%]	13
17	FS Whole Wh	2 AP 1 whole wheat		1.125	.5	.5	3.0 [50%]	12.5
18	FS Whole Wh	9.75 oz. AP 4.875 oz. whole wheat		1.125	.5	1.23 g.	3.05 [51%]	11.5 /
19	Buttermilk WhWh	7.375 oz. AP 7.375 oz whole wheat	B	1.125 * Buttermilk	1.5	.5 tsp	4 [44%]	11 //
20	Buttermilk WhWh	7.3 oz. AP 7.3 oz. whole wheat	B	1.25 * Buttermilk	1.0 tsp	1.52 g.	4.1 [45%]	11
21	Irish Brown	9.7 oz. whole wheat 4.875 oz. AP		1.25	1.5 tsp	1.49 g.	4.45 [45%]	13 /
22	Whole Wheat	14.6 oz. whole wheat	WW	1.25	.75 tsp	1.42 g.	4.52 [50%]	11
23	Sc Light Rye	9.0 oz AP 1.125 cups rye		1.125	1.5 tsp	1.42 g	4.51 [50%]	11 /
24	Bohemian Black	8.5 oz. AP 1 cup dark rye .25 cups wheat germ	B	1.125 + 3 tbsp melted butter, I tbsp espresso drip	1.5 tsp	1.51 g.	4.52 [50%]	9 /
25	Buttermilk WhWh	207 g. AP 207 g. whole wheat	WW	1.25 *buttermilk	1.5 tsp	1.40 g.	4.50 [50%]

Introduction

I bake medium loaves (1.5 lbs); low sodium; in a Panasonic SD-YD250.  I make comparisons to the source recipe, and annotations:

• {what I did} vs [the source recipe says]
• * low sodium; *M low sodium and machine
  

The salt measurement is a normal low sodium adjustment  – reduce salt and yeast by equal proportions.  The yeast measurement is customized for the Panasonic SD-250;  it may work in a machine with similiar features and cycle but may not work in many other machines.

The Challenge

Processing authentic pumpernickel is outside the capabilities of bread machines. There are retail/craft/home formulas for a rustic style with rye flour, e.g.  King Arthur Classic Pumpernickel baked in an oven.  Panasonic’s manual asserts rye flour leads to dense bread when used to replace other flour, and warns that mixing rye flour might  overload the motor.   Panasonic has one recipe in the manual for a light rye bread.

Rye flour has less of the proteins that build gluten than wheat flour.  It has pentosans which absorb water early in mixing but release it after periods of intensive mixing. The dough seems dry and elastic – it just holds it shape and is slow to relax.  The temptation is to add more water, but that may not be the answer. Bakers with control of speed and time would use a short the period of slow mixing for dough with significant amounts of rye flour, and little avoid faster intensive mixing according to Daniel DiMuzio’s Bread Baking, An Arisan’s Perspective (p. 51). DiMuzio notes that the pain de campagne blend of 90% white flour and 10% rye flour would be hydrated at 68% and mixed slowly for an artisan loaf. 

Light rye breads are soft  breads made with wheat flour, with rye flour or rye meal for flavour and texture, or light rye flour. There are dark or sour styles (retail/craft/home/bread machine) with wheat flour, rye flour and

• cocoa or ground coffee for dark colour,
• vinegar or sour cream for acidity
• corn meal, oatmeal or sunflower seeds for texture
  

Also, there are (retail/craft/home) rustic rye and rye sourdough styles.

Light rye bread may be made in pans, but the traditional presentation is a rustic torpedo shape. 

Bread Lover’s Bread Machine Cookbook has several recipes for Light Rye Breads. Some emulate the styles made in pans, and some aim to get the flavour of the traditional styles in a pan loaf.  Getting that is a challenge.

Rogers Foods mills Dark Rye Flour is available locally, and priced as a staple instead of a luxury good.  Rogers does not directly publish a volume to mass conversion. The food facts label indicates 1 cup = 120 grams = 4.2 oz.  Food Facts for Dark Rye flours from other mills are consistent.  120 grams is in the range of published values, which is confusing and wide.  Online Conversion’s converter and Aqua-Calc converter dark rye flour said 1 cup of dark rye flour = 4.5 oz. = 128 g.   The rest of the range:

• BLBMC; Reinhardt’s Bread Bakers Apprentice – no factor stated
• The Bakery Network conversion chart – 1 cup “rye flour” = 4 oz. = 113.4
  
• Aqua-Calc converter light rye flour (or medium rye flour) – 1 cup = 102 g = 3.6 oz.
• The Traditional Oven’s  converter – 1 cup = 102 g. = 3.6 oz.  light rye?
• King Arthur Flour’s Ingredient Conversion chart – 1 cup = 3.625 oz.  light rye?

A formula with 2 cups of bread flour and 1 cup of rye flour will be about 70% wheat flour by weight and will form gluten.  This amount of rye flour is manageable; the paddle keeps turning and the dough ball creeps around the pan.  My machine vibrates  but does not appear to strain. At one cup of rye flour, the dough is dense and elastic – it holds the ball shape until late in the rise phase but flows and rises. At lower amounts of rye, the dough acts like white flour dough – it flows and rises normally.

The BLBMC light rye bread recipes work in my machine, but are very tightly balanced and need to be measured precisely.

The BLBMC recipes use caraway, fennel and anise seeds, dried orange peel and orange for flavour in varying amounts and combinations. Olive oil can be used to replace other oils. 

Panasonic Rye Bread with Caraway and Onions

The Panasonic formula, with almost no rye flour, is simple but a very light rye. Basic Panasonic recipe, with low salt and local changes:

• 3 cups {Canadian All Purpose} flour [P bread flour]
• 1/8 cup {dark} rye flour
  
• 1.5 tbsp sugar
• 1.5 tbsp dry milk
• 1.5 tbsp butter
• 2 tsp caraway seeds
• 1/8 cup chopped onion
  
• {4.3 g (.75 tsp) *} salt [P 1.5 tsp]
  
• {1.4 g (.5 tsp) *M} instant yeast [P 2.5 tsp  instant]
  
• 1.1875 (1 3/16 = 1 cup + 3 tbsp) cup water
  

On those measurements TFW would be 430 g. (97% white flour) and hydration rate 65%.  In my first trial I cut 1/4 cup of white flour and added 1/8 rye cup flour. It was a wet dough, which flowed and rose well. But it was wet, for a white flour dough. On the portions listed here, hydration was 74%.  In B%:

Ingredient	Volume	Weight g.	Liquid Mass	Percentage
White Flour	2.75 cup	353		93
Dark Rye Flour	3 tbsp	23		7
TFW		376		100
Sugar	1.5 tbsp
Caraway Seed	1 tbsp
Butter	1.5 tbsp
Salt *	.75 tsp	4.3
Inst. Yeast *M	.625 tsp	1.8
Chopped Onion
Water	1 3/16 cups	280	280	74

Next trial tba

BLBMC Scandinavian Light Rye (p. 134)

On basic bake cycle:

• {278g. ( 2 cups) Canadian All Purpose} flour [BLBMC 1.875 bread flour]
• {120 g. (1 cup) dark} rye flour [BLBMC cups medium rye]
  
• 2 tbsp brown sugar
• 1.0 tbsp caraway seeds [BLBMC 1.5 tbsp]
  
• {1 tsp fennel seeds}
• {1.5 tsp dried orange peel}
• {4.3 g (.75 tsp)*} salt [BLBMC 1.5 tsp]
  
• {0} gluten [BLBMC 1 tbsp + 1 tsp = 4 tsp]
  
• {1.8 g (.625 tsp) *M} instant yeast [BLBMC 2.5 tsp SAF instant]
  
• 1.5 tbsp {olive} oil
  
• 1 cup + 3 tbsp water [BLBMC 1 cup + 2 tbsp]
  

The B%:

Ingredient	Volume	Weight g.	Liquid Mass	Percentage
White Flour	2 cup + 2 tbsp	295
Dark Rye Flour	1 cup	120
TFW		415		100
Brown Sugar	2 tbsp
Caraway Seed	1 tbsp
Fennel Seed	1 tbsp
Dried Orange Peel	1.5 tsp
Oil	1.5 tbsp
Salt *	.75 tsp	4.3
Inst. Yeast *M	.625 tsp	1.8
Water	1 3/16 cups	280	280	67

Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook (Harvard Common Press, 2000) (BLBMC) is a comprehensive resource.  It suggested that a bread machine could mix dough for almost any kind of bread.  This understates difficulties in designing bread machines and writing formulas for bread machines:

• the processes of mixing ingredients, working dough and baking dough in a bakery or at home steps involve doing something until a result it observed (the dough is mixed and supple; it has risen, or is ready to bench or bake);
• a machine works in simple steps, without feedback.  The designer can program combinations of steps that should produce results with some combinations of ingredients if the machine is loaded properly;
• machines work with some doughs, and not others;
  
• machines are different;
• a recipe writer cannot test every recipe in every machine.

BLBMC treated all bread machines (it listed 18 customer service numbers for manufacturers of machines on the market at the time) as equivalent, with a  warning to “Take Stock of Your Machine”.

Bread Lover’s Bread Machine Cookbook has text sections, sidebars, and short detail sections on many advanced bread making topics and bread machine topics. The table of contents and the index don’t locate all of them. For instance:

• p. 12 flour, and
  • pp. 46-47 white flour from wheat,
  • pp. 62-63 whole wheat and non-wheat grain flour,
  • p. 125 proteins in flour,
  • pp. 106-107 whole wheat flour,
  • pp. 133-135 rye flour.
  • p. 140 diy milling of whole grain flour,
  • pp. 150-152 non-wheat specialty flour,
  • p. 193 organic flour,
    
• pp. 13-14 yeast. Hensperger suggests two alternatives for each recipe:
  • SAF instant dried yeast (SAF Red),
  • 25% – 33% more bread machine yeast than instant dry yeast.  For instance, for Dakota Bread, BLBMC says 2 tsp SAF or 2.5 tsp bread machine. (Hensperger has moved away from this  approach. In a version of the recipe for Dakota Bread in 2015 on her blog she said 2 tsp “bread machine yeast”).
• p. 13, p. 59 vital wheat gluten. She suggested added gluten in almost every formula for bread baked in the machine up to 1 tsp of added gluten per cup, less gluten for bread flour;
• p. 15, p. 290 Salt
  • is not used as a seasoning or flavour agent;
  • should not be exposed to the water and the yeast before the machine mixes the ingredients;
  • can be reduced if yeast is reduced by the same proportion.
• p. 15 ingredient measurement;
• p. 18 converting volume to weight for flour and sugar;
• p. 76 eggs;
• p. 168 dough enhancers;
• pp. 170, 172 gluten free ingredients;
• pp. 182-183 baking with whole grains, and preparing whole grain;
• pp. 197-198 using the machine to mix and knead dough for baking in an oven, and the meeting of bread machines and home artisanal baking methods:
  
  • starters and pre-ferments,
  • shaping loaves
  • baking stones, tiles and ceramic containers (and cloches);
• p. 233 olive oil;
• p. 354 the shapes of bread machine pans.

BLBMC recipes have ingredient lists for 1.5 lb. and 2 lb. loaves. A medium loaf usually uses 3 cups of flour.  The white bread recipes go from 1 cup to 1 and 1/4 cups water for 3 cups of flour – hydration rates from 65 to 71%. Whole wheat and multigrain recipes have a little more fluid and higher hydration rates. There is a section with 5 recipes for one pound loaves.

The author is clear about the importance of measurement of ingredients.  She has a good section on common failure.

She uses home cooking conventions in her recipes including measuring out ingredients by volume. Bread Lover’s Bread Machine Cookbook recipe are consistent with other recipes on amounts of flour and water and other ingredients (milk powder, butter, oil, sugar or honey etc., seeds etc).  Her recipes are consistent with recipes for loaves baked in ovens, and for bread machine loaves.  When rye flour is used the recipes are 1 and 1/8 cups of water for 2 cups of wheat flour and 1 cup of rye flour.  Adjustments of hydration are necessary in a small and precise machine.

Her recipes for a medium loaf of 100% whole wheat bread on p. 124 is  4 cups of flour with 1.5 cups fluid.  Panasonic’s recipe chart in my Panasonic SD-YD250 manual calls that 2 pound loaf – large.

Bread and bread machine recipe books for the American market, including The Bread Lover’s Bread Machine Cookbook, say the home baker should use bread flour to bake white bread, and as the white flour in any recipe that calls for some white flour.   Hensperger describes bread flour as having 12.7 %  protein. White bread flour in the USA has 11.5-13.5 % gluten-producing protein. All purpose white flour in the USA has 9.5-11.5 %.  Canadian all purpose flour is milled from hard red wheat, and has the same protein content as USA bread flour.  Canadian Millers’ technical standards are not necessarily reflected in retail packaging. 

Other flour has less gluten-producing protein. Rye flour for instance. King Arthur says its Light Rye flour has 7% and its Dark Rye has 10%.

Hensperger described the varieties of dry yeast as: 1. active dry yeast; 2. fast acting or instant dried yeast; 3. quick-rise (rapid-rise) yeast; 4. bread machine yeast.  Instant yeast, under any of its names, is the choice for bread machines.  The proliferation of types and names arose because manufacturers use different techniques and marketing terms. The manufacturers do not explain how rapid/quick-rise products are made, or how bread machine yeast is different from the rapid/quick-rise products.   Bakipan, for instance, says that its “Fast Rising Instant Yeast [is] … cake yeast in a semi-dormant state. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When activated, it provides ultimate baking activity in all yeast dough, low sugar to highly sweetened breads. Bakipan® Fast Rising Instant Yeast is a fast-acting yeast that can shorten the rise times for traditional baking …” Specifications and methods are omitted from marketing claims.  The manufacturers don’t, according to what home bakers say on Web, respond to inquiries from home bakers (perhaps from anyone who isn’t a high value customer).

Hensperger prefers SAF instant yeast. The Panasonic manual (2013) implies all dry yeasts are equivalent, to be added dry with the dry ingredients or through the yeast dispenser. The range of views about  the amount of yeast:

1. For a 1.5 lb. loaf, Bread Lover’s Bread Machine Cookbook calls for 2 tsp instant dry yeast  or more and 1-1.5 tsp. salt for 3 cups of flour. This  is in the range of  recipes in other books at the time, and of many recipes published on the web. It is .67 tsp instant dry yeast, or more, per cup of flour. This is 1.9 g. yeast per about 140 g. of wheat flour; the B% is 1.4% – a high B%;
   
2. Manufacturers of instant, rapid/quick rise and bread machine yeasts recommend .5 tsp yeast for each cup of flour for bread machines: Red Star Quick-Rise; Bakipan Fast Action and Bread Machine; SAF Gourmet Perfect Rise and  Bread Machine. Fleishmann’s  recipes on its web pages imply the same amounts of its instant Quick-Rise (Rapid-Rise) or its Bread Machine product, or more. This is 1.4 g. yeast per about 140 g. of wheat flour; the B% is 1% – a high B%;
3. Panasonic suggests .33 tsp per cup of flour.  Panasonic’s recipes for medium loaves call for 1 tsp of yeast for a medium loaf. (For reasons known best to Panasonic, the hydration rates are the same):
   1. Basic White Bread – basic bake cycle, 3 cups bread flour, 1.25 cups of water, 1.5 tsp of salt and 1 tsp of yeast. This rises like French Bread;
      
   2. 100% Whole Wheat – bake whole wheat cycle, 3 cups whole wheat flour, 1.25 cups of water, 1.5 tsp of salt and 1 tsp of yeast This produces a compact brown loaf.

In several online converters: 1 cup, (48 tsp (US)) instant dry yeast = 136 grams; 1 tsp = 2.8 g. My average for 15 samples of 1 tsp of SAF Red was 2.8 g. It was worth testing because most recipes are by volume.  It possible to test because instant yeast has a sandy texture and doesn’t pack down like flour

Salt can be measured by volume with measuring spoons, but should be used carefully with level measurements. It is better to go by weight. The conversion rate of 1 teaspoon of table salt to 5.7 grams – the teaspoon that the recipe writer will have assumed.  Table salt is not all the same – some is pretty finely ground and more dense.

Hensperger favours the use of vital wheat gluten (gluten flour or added gluten) in formulas for many breads baked in the machine.  Manufacturers don’t mention it in their manuals and recipe books. This additive changes the balance of the loaf and the performance of the dough (flow and rise); the effect may be different according to the machine.