Help - bread suddenly not rising - Panasonic breadmaker

[Poppytime]

Hoping someone has some help/suggestions! Have a Panasonic sd-zb2502 breadmaker for about 3.5 years now. Love it and has made bread perfectly for ages. Usually use a granary/seed Wessex mill flour, menu 4, medium. Ran out so used waitrose love life crunchy mixed seed flour (red packet). Also opened a new Allisons yeast tub. Used both of these before and don't remember issues - but bread this morning half the size and like a brick! Making a new one now but just had a peek and looks the same

Could it be the flour? Manual suggests this and also possibly humidity can affect? It is v hot in London today...or duff yeast (is there such a thing?). I'm irrationally put out by it, as it has always been fine and haven't bought bread in years (though will of course if have to, hungry DC to feed!)

Thanks in advance!

Salt not in contact with yeast? If it is than the salt will severely reduce the yeasts ability to multiply/grow.

This happened to me about a year ago. I bought some new yeast and all was fine. I think it can go off quite easily. It was just out of date when I checked.

Thanks for suggestions! No the yeast is separately dispensed by the machine so not in contact, also it was a new tub with 2017 use by date but I guess still could be a bad one? I just don't know whether to try another one with different yeast and/or different flour?

I haven't used a bread maker for years, but when I did I do recall that during hot weather the loaves didn't rise anywhere near as well - something to do with the speed the yeast reacts or something.

Maybe try using a little less water if the humidity is an issue, and perhaps putting the ingredients in the fridge for a while beforehand?

View it like a science experiment and change one thing at a time until you work out what it is. I have a Panasonic breadmaker that is still going strong after 13 years, so you're probably OK there.

I changed from a tub of Allinson's yeast to the small packets of supermarket own brand so I'm never using something that has been open long. Even with a long use by date, it is easiest and to change the yeast first. You could also try using half lovely seeded flour, half strong white, to get a better rise.

I had something like that happen a while back.
After experimenting with changing the flour and then the yeast, the still in date yeast was to blame.
I now keep my yeast powder tin in the fridge till needed.

Yep, most likely the yeast. If it's gets too hot it basically kills it, whether or not it's in date. When we lived overseas I used to keep it in the fridge and even then it was hit and miss as even the transport or shelves in the shop could have been too hot.

I had a dud pot of yeast recently
Try a different one

It went straight in the fridge after I opened it but perhaps damage had been done beforehand? I've had it in the cupboard a fair while...thanks all! I'll attempt another overnight and let you know what happens (am sure you have better things to do though ha!)

Always keep yeast in the fridge. Maybe add some vitamin C too? I always add to wholemeal flour.

Even unopened gingham? Perhaps this is where I have been going wrong!

As Somerset says, change one thing at a time - yeast/flour etc

Are you sure you put it on the correct programme? Probably the 5hr wholemeal one? It's unlikely to be a fault with the machine as it looks to have mixed and baked OK, it's definitely the rise that is the problem (it's a bit on a slope too)

Not sure what you mean when you say the yeast is separately dispensed. I have 2!! Panasonic machines and you put the yeast in the bottom before the flour. The dispenser on the top of the machine is only used for fruit/nuts etc.

Almost certainly the yeast. As others have said, even if it's still in date, and you've stored it in the fridge, it can still be 'duff'.

We have 'brick bread' quite often, even when we're using sachets-one sachet from the pack produces a beautiful, well risen loaf, and the next day another loaf can be a brick. We still eat it, though...it tastes fine, it's just a bit more 'rustic'

Thanks I'll try a new yeast. In this machine you put the yeast in a little hole in the top of the lid, next to the fruit/nut dispenser - it releases at a specific point in the programme

I may offer the 'rustic' loaf at dinner tonight

I'm too impatient. Another has gone on using new doves yeast. Fingers crossed!

Ps someone mentioned vitamin c (sorry on app so now I've started writing I can't see bread!) - where can I buy this? Holland and Barrett or similar?

I agree probably the yeast. I have i think the same machine and same problem. Blamed a new flour initially but it turned out to be the yeast.

Personally I would use the machine to knead a batch and then rise/bake without the machine. That way you will know immediately if it's the machine or the ingredients.

Looks like it was the yeast!

Hi, I've had a Panasonic breadmaker for a similar length of time. I use it every week and it's been brilliant. I usually make the same loaf (a granary) using flour from a nearby mill. I bought 2 bags of the same flour and used the first without a problem. However, when I started using the second bag the loaf (although it looked okay) dried out much quicker and was lacking in flavour. I used it twice after that with the same result and then bought different flour from the supermarket with a similar result. I've checked and re-checked that I'm following the recipe correctly (which I knew I was anyway). I'm totally mystified and quite upset not to have the lovely bread I previously managed to make.

Hi Everyone I too have a Panasonic bread maker, its two years old today! Since Monday my bread is exactly like everyone on this talk! I have been trolling through the internet to no avail. I have cleaned, changed yeast, bread flour, water, the lot! Now I am just trying a dough recipe and it looks as it should. It has risen but not baked. So when I take out the bread pan and look inside it seems that the seams of the metal container have come away slightly, the little grommets are not attached, so Im thinking..... the machine has overheated at some point and therefore the BAKE section is not working correctly, hence the BRICK! I would be interested if anyone else can check their machines inside. Unfortunately the two year guarantee up today so unless I just choose to make the dough and cook it in an oven it could be a new machine.

But trouble is Panasonic have the best write ups, I don't want to have to add yeast at some point of the bread making cycle.

I have used the Panasonic for the fist time , i baked soda bread using Allison flour and the correct ingredients from the recipe , i cannot set the size of bread or the crust color nothing is lighting up on the display that will let me set it

I have used a Panasonic bread maker for years. If suddenly it starts making bricks and all the ingredients are the same it may be the seal in the bottom of the pan is leaking.

Should this happen water and flour will settle there and seize or slow the paddle. This means the dough isn't mixed resulting in bricks. When this happens I take the base off and remove the shaft and clean it. Otherwise you have to spend loads of cash buying a new base.

If this is OK the capacitor may be worn out. This website explains it:-

www.diynot.com/diy/threads/does-anyone-know-how-to-take-a-panasonic-sd-2500-breadmaker-apart.469260/

Hi Poppytime, Glad you got yourself sorted out. I am a dunce in the kitchen with the exception that I am good at burning everything.
Therefore when I got a Panasonic 2502 and it turned out perfect loaf after loaf I was stunned although I do put it in the oven to brown the crust and sometimes rush to save it.
I get the odd 'flat loaf' as do others here seemingly but very rarely. I have noticed for me it is usually the flour. Supermarket's own (I live in France) does work, but comes out smaller and very dense using the same [Francine brand] yeast. (I still eat it, not to waste all the good stuff and time).
If I use the Francine Multi cereal flour with their yeast, perfect every time. I have seen a powder yeast that looks like flour but, like you, it needs to be added in the lid dispenser and I think a fine powder wouldn't shoot down like the granules? What yeast does work best in the Panasonic as I need to source some?
Why I ask is that the separate granules type yeast over here is making way for flour with yeast already added in the bag.
Does anybody use this in their Panasonic, and does it work?
Even though the flour I buy has seeds I add 4 Tbls. of '7seed mix' as well as I like chomping on them.
I did read that European wheat has a higher failure rate, even complaints over Hovis, and to get the US/Canadian strain.
I see that on Amazon Marriages Strong Canadian Flour get's a good review, maybe i'll give that a bash.
[I'm a bloke but just realised my username looks like a mum with 10 kids. Gasp; must change it.]
Regards.