Freshly ground bread 100% as rustic whole grain

Category: Yeast bread
Freshly ground bread 100% as rustic whole grain

Ingredients

freshly ground flour 500 gr.
half a finger pressed yeast half a finger
vegetable oil 2 tbsp. spoons
salt 1 tsp
Sahara 1 tsp
water somewhere 350g

Cooking method

  • Kept in the grill for 20 minutes at 60 degrees to rise
  • then 30 minutes at 180 degrees and 30 minutes at 220 degrees

National cuisine

slavic

Note

Today I brought home this little miracle of German nationality with stone millstones
Freshly ground bread 100% as rustic whole grain
He took a pound of wheat and ground it. I was very surprised to see such very finely ground bran in flour and put it in the airfryer
Freshly ground bread 100% as rustic whole grain
And Hurray finally succeeded! After the seizure, the bread looked like this
Freshly ground bread 100% as rustic whole grain
Cut here. Absolutely baked bread with a thin crust
Freshly ground bread 100% as rustic whole grain
The bottom line is that I have been using a mill with metal millstones for 2 years and for the first time grinded here on stone. Metal turns out to be unsuitable for stone soles. The bread here turns out to be magnificent - more than three times increased in volume, which could not work with iron millstones. I'm not talking about taste - day from night. Finally, it turned out to be real Russian bread that I ate as a child in the village with my grandmother in the Tambov region. In short, take a mill and you will eat truly national bread like our ancestors from time immemorial. And send to hell with the promoted grocery store with its premium flour, E-flavors, flavors and baking powder. Let the manufacturers eat it.
Subjectively, the airfryer bakes much better than a bread machine with its programs for bourgeois ingredients. In the grill, the bread tastes better, the crust is thin and well baked, and the sight of bread pleases the soul - Russian loaf. For me, the grill is more intelligible and therefore not a single puncture in the baked goods from the date of purchase (I remember how I got used to the Panasonic - then there is porridge inside with a crust in my finger, then there is a dip in the middle like a volcano, stupid programs do not fit with our realities and an idiotic postscript in the manual of the program may not dock with your products - spin yourself as you want). The bucket in the bread maker is kind of square, the bread looks like a cinder block - it's not our tradition. On my Panasonic, after buying a grill, I just knead the dough. Bread makers will probably suck soon. Grills are the future. Congratulations to everyone who bought a similar device.
Freshly ground bread 100% as rustic whole grain

julifera
pst3 - good bread

After grinding - let the flour rest for a day?
Tatiasha
What is the brown color from wheat ??

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