Recipe Summaries

These are the bread machine recipes I used working 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. The test table [T] at the end of this post notes my test of the recipes at the time.  In that 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.  

I present several recipes in tables with volume, weight, baker percentage, and ingredients, scaled for smaller loaves.  Others are summaries of the source for a medium loaf. 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 machine

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

100% Whole Wheat is in the Panasonic Manual or online at 100 % Whole Wheat. Bake Whole wheat cycle. This recipe works at published.

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. When I depart from the recipe, I give the recipe amount in strikeout text and my changed value in italic text

 Medium LoafMedium LoafMedium Loaf@ 2/3
IngredientVolumeWeightB%
White Flour2.25 cups313 g75210 g
Whole Wheat.75 cups104 g2570 g
TFW417 g100280
Salt @50%.75 tsp
1.5 tsp
4.3 g12.9 g
Instant Yeast *3/8 tsp
7/16 tsp
1 3/4 tsp
1.1 g.3.7
Water1 + 3/16 cups
(1 cup + 3 tbsp)
1.25 cup
28071193

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. 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

 Medium LoafMedium Loaf @ 75%
Volume
Weight g.B %
Whole Wheat.625 cups
.5 cups
872165
White Flour2.25 cups31375235
Bulgur.125 cups
.25 cups
20515
TFW420100
Salt @50%.75 tsp
1.5 tsp
4.313.2
Sunflower seeds
raw
.25 cups3 tbsp
Pumpkin seeds
raw, chopped
.25 cups3 tbsp
Sesame seeds1.5 tsp1.125 tsp
Poppy seeds2 tsp1.5 tsp
Gluten
per BLBMC
0
2 tbsp
Inst. Yeast *7/16 tsp
2 tsp
1.2 g..3.9
Canola Oil2 tbsp
1.5 tbsp.
Honey2 tbsp21 g.
{5 g. water}
15 g.
(1.5 tbsp)
Water1.25 cups295
300 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 LoafScaled @ 75%
VolumeWeight
[Fluid Weight]
B%
Whole Wheat2 cups
1 cup
278 61209
White Flour1 cup
2 cups
13931104
Flax meal2 tbsp12039
Rolled Oats.25 cup250619
T. Flours/strong>454100
Flax Seed3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Poppy Seed1 tbsp2.25 tsp
Skim Milk Powder if Water, per BLBMC.25 cups
Salt @50%.5 tsp
1 tsp
2.8.622.1
Gluten
per BLBMC
0
1 tbsp
Instant Yeast @50% **.7 tsp
2 tsp
2.01.5
Olive Oil3 tbsp2.25 tbsp i.e.
2 tbsp + .75 tsp.
Honey3 tbsp60
[12]
3
[x]
45 g. or
2.25 tbsp i.e.
2 tbsp + .75 tsp.
Skim Milk1.3 cup
(1 + 1/3)
(325 ml)
320 g
[290]
240 g.
if 1% Milk337 g
[285]
if Waterper BLBMC
1.31.125 cups308 g.268 g.
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
Volume
Weight @ 75%B %
Whole Wheat1.5 cups20915750
White Flour1.5 cups20915750
TFW418314100
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
Gluten
per BLBMC
0
1 tbsp
Instant Yeast *.5 tsp
2 tsp
1.41.1.33
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.

 MediumMediumMediumSmall
@ 75%
VolumeWeightB%
White Flour1.875 cups261 g.66196
Dark Rye Flour1.125 cups13534101
TFW396100
Brown Sugar2 tbsp1.5 tbsp
Caraway Seed1.5 tbsp1 + 1/8 tbsp =
1 tbsp + 3/8 tsp
Salt @ 50%.75 tsp
1.5 tsp
4.3 g.3.2 g.
Gluten
Instant Yeast
@ 50% salt *
.625 tsp
2.5 tsp
1.8 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.

The formula, by volume or weight, scaled and with B% for reference. When I depart from the source recipe, the source amount is in strikeout text and the changed or added ingredient in italic text.  On whole wheat cycle.

 Medium Loaf Medium Loaf Medium Loaf Medium Loaf @ 75%
VolumeWeight FluidB%
Whole Wheat1.5 cups20950157
White Flour1.5 cups20950157
TFW418100314
Salt @50%.75 tsp
1.5 tsp
4.3 g3.2 g
Gluten
per BLBMC
0
1.33 tbsp
Instant Yeast *.5 tsp
2 tsp
1.4.331.1
Canola Oil2 tbsp1.5 tbsp
Maple Syrup2 tbsp40 g13 g.1.5 tbsp
Buttermilk1.125 cups275 g.250 g. 210 g.
(.85 cups)
Fluid26363

White Whole Wheat is mentioned in the test table at the end, trials 7, 8, 10, 11.  The source recipe from BLBMC (p. 127) “White Whole Wheat Flour Bread”. Also see variation with 3 cups of flour,  on basic bake “white bread” cycle. I never had White Whole Wheat flour. 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”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:

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

Source

The general conditions for the loaves in my test program:

  • Flour is noted in cups with 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.RecipeFlour
CycleWater*
cups
Gluten
tsp
Yeast
tsp or g.
Salt g.Cm
1Country French2.25 Bread
.5 whole wheat
1.2521.254.5 [51%]^
2Country French2.25 AP
.5 whole wheat
1.2521.254.5 [51%}11
3Dakota2.25 Bread
.5 whole wheat
1.2521.1257.5 [83%] ^
4Dakota2.25 AP
.5 whole wheat
1.2511 [50%]9 [100%]10*
5Basic White3 AP1.2501 [100%]10.5 [116%]10
6Country French2.25 AP
.75 whole wheat
1.25.251.259.28 [105%]10*
7White Whole3.25 wWhB1.2511.1259.10 [101%]14*
8White Whole3.25 wWhB1.250.8759.15 [102%] 14
9Whole Wheat3 whole wheatWW1.250.5 [50%]6.9 [76%]10
10White Whole3.25 wWhB1.250.55.25 [58%]14
11White Whole3.25 wWhB1.250.3754.5 [50%]14
123 Seed3 wWhB1.250.53.1 [50%]11
133 Seed1.5 whole wheat
1.5 AP
1.250.5 3.0 [50%]8
143 Seed1.5 whole wheat
1.5 AP
1.251.5.6253.0 [50%]12
153 Seed1.5 whole wheat
1.5 AP
1.251.125.53.0 [50%]10
16Country French2.25 AP
.75 whole wheat
1.25.375.54.5 [50%]13
17FS Whole Wh2 AP
1 whole wheat
1.125.5.5 3.0 [50%]12.5
18FS Whole Wh9.75 oz. AP
4.875 oz. whole wheat
1.125.51.23 g.3.05 [51%]11.5 /
19Buttermilk WhWh7.375 oz. AP
7.375 oz whole wheat
B1.125
* Buttermilk
1.5.5 tsp 4 [44%]11 //
20Buttermilk WhWh7.3 oz. AP
7.3 oz. whole wheat
B1.25
* Buttermilk
1.0 tsp1.52 g. 4.1 [45%]11
21Irish Brown9.7 oz. whole wheat
4.875 oz. AP
1.251.5 tsp1.49 g. 4.45 [45%]13 /
22Whole Wheat14.6 oz. whole wheatWW1.25.75 tsp1.42 g. 4.52 [50%]11
23Sc Light Rye9.0 oz AP
1.125 cups rye
1.1251.5 tsp1.42 g4.51 [50%]11 /
24Bohemian Black8.5 oz. AP
1 cup dark rye
.25 cups wheat germ
B1.125 +
3 tbsp melted butter,
I tbsp espresso drip
1.5 tsp1.51 g.4.52 [50%]9 /
25Buttermilk WhWh207 g. AP
207 g. whole wheat
WW1.25
*buttermilk
1.5 tsp1.40 g.4.50 [50%]

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