Breadmaker recipes!

I made a Brioche loaf in the machine today, really good, we had a few hot buttered slices straight away. Next attempt will be a Panettone, destined for equally fast devouring if it's ok. 

Hope you followed that TV Cookery woman's method of buttering your bread,  Brue  

I regularly use white Spelt flour in our breadmaker, makes a curious slightly sunken loaf using a rye bread programme. Makes fabulous toast. For a variation use 300ml of Abbots Ale or similar instead of water!

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....👍

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.

I’ve never tried rye bread in our Panasonic. TBH, the only time I’ve eaten it was many years ago, bought from a health shop. From memory, it wasn’t pleasant at all, crumbly and something of a brick. Am I missing out?

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.

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. 

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😂

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.