100% whole grain bread with seeds

[ustugov]

100% whole grain bread with seeds

Category: Yeast bread

Ingredients
Whole grain flour (I have -	400 g
Water	300 ml
Salt	1.3 tsp
Sugar (I had brown)	1.5 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	1.5 tsp.
Sunflower mixture, pumpkin seeds, flax seeds sesame seeds in arbitrary proportions	180 ml (not grams)

Cooking method

I put everything in the bread maker.

Baked dietary (whole grain) bread on the program - 1.5 hours equalizing the temperature; 15-25 minutes batch; 2.10- 2.50 minutes rise test; 50 minutes bakery products. The crust is medium.

Note

So, having received the Altai Health flour, I finally baked
It turned out delicious bread, I can't even praise it, no words, I really liked it.
In general, according to the recipe, instead of seeds, 180 ml of finely chopped walnuts are used. Next time I'll do just that for a change. And today I wanted an option with seeds. And I didn’t regret it. It is a pity that I did not dare to increase the ingredients, it turned out to be a small loaf.
I'll go tell ustugovhave "thank you" for the flour in the relevant topic.

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Thank you, Alexandra
To be honest, I was even worried if it would work out. I have not baked completely whole grain before, only mixed with wheat of the highest grade. But I really wanted healthy, wholesome bread. And so - everything turned out surprisingly easy. I didn't even have to add anything during the mixing process.
And most importantly - delicious!

So, having received the Altai Health flour, I finally baked

Glitter, thanks for the recipe, I urgently take it to myself, since I myself did not risk baking from one whole flour, I always combine something. Thank you and further success.

I liked the bread very much, it looks like my favorite "Austrian"
Only one problem - it crumbles a lot and I would like more airiness, how can this be achieved?

I liked the bread very much, it looks like my favorite "Austrian"
Only one problem - it crumbles a lot and I would like more airiness, how can this be achieved?

Tanja, my bread practically did not crumble. And I didn't have airiness either, probably this is not a recipe for airy bread. To be honest, I don't know how to increase the airiness. I noticed that the longer the dough kneading lasts, the less airy bread I get. It probably makes sense to try another program where the mixing takes less time. Maybe add some panifarin? In this recipe, I did not use it, but in others, adding 1-2 tablespoons the bread turns out to be noticeably lighter and more airy than without it.
Maybe someone else will suggest some ways.

1 grated apple in the dough has the effect of panifarin (remove half of the water from the weight of the apple)

VERY airy and wonderfully tasty 100% whole grain bread is made according to the Sitnyy recipe, if you replace all the white flour in it with whole grain flour (I really call it "coarse flour", but it seems to be the same thing).

We will need:
Water - 300 ml
Flour - 400 g
Salt - 1 tsp
Sugar - 1.5 tbsp. l
Vegetable oil - 1 tbsp. l
Yeast - 1 tsp

Opara
200 ml of water
200 g flour
1 tsp yeast
I dissolved the yeast in water, added flour, kneaded it all for a couple of minutes in a bread maker, left it overnight with the lid open (at least 20 in the kitchen, but I have nothing colder)
In the morning it was clear that the dough had already managed to rise quite high and fell.
Dough
200 g flour
1 tsp salt
1.5 tbsp. l. Sahara
1 tbsp. l. rast. oils
100 ml. water

Dough from twelve in the morning until 7 in the morning has grown beautifully in a bucket of a bread machine and opal.
Mixed in water, flour, butter, salt, sugar according to the recipe. Left to swell for 30 minutes.
Then - kneading for 25 minutes, 1 rise for 40 minutes.
Deboning - 1 minute, 2nd rise - 1 hour 20 minutes
Baking - 50 minutes.

The only thing is that not 200, but somewhere 230-240g of flour goes into the dough. And so everything is according to the recipe.
I think if you add seeds - nuts there, the taste will not suffer)))

very good recipe, thanks !!!! finally we found it

[ustugov]

So, having received the Altai Health flour, I finally baked
I'll go tell ustugovhave "thank you" for the flour in the relevant topic.

I also can't wait for this flour, I will definitely bake it according to this recipe. For more airiness, you are right, the dough should not be kneaded for a long time. You can add 1 teaspoon of apple or apple cider vinegar, or panifarin to the dough.

And I don't even know what to do. A few months ago, we bought different kinds of flour in bags of different sizes. As long as there were 10 kg bags, everything was in order (1st and 2nd grade). But my husband brought the biggest one, and I don’t remember what was in it (apart from the purchases, there were also “donated horses” from my father-in-law, that is, I have no idea what was in these bags, the bags were unsigned). Yesterday I opened the bag and gasped - either very small wheat groats with bran, or I don't understand anything at all. I sift through a sufficiently large sieve, flakes (bran?) Remain. In general, I made a diagnosis - well, very coarse flour.
In general, you will have to take a sample of flour to the seller for identification.

I decided to take a chance, put it in a bucket, poured liquid 50 grams more. When the kneading began, I saw that the flour was almost dry. She began to add water, stir it into the porridge, but not a hint of a bun. In general, in order not to be left without bread, I took out this failed dough, laid the usual bread from premium flour. Now I sit and think, where to put this whole grain of coarse grinding. Even if we use 100 grams for each bread, then we will use this bag for two years

You can feed the leaven, she loves this business. It's a pity that you live so far away, I really need whole grain. I ordered, but my order will come or not, I don't know. But I hope and I wait.

There is at least 25 kg in a bag (or even all 40-50, I slightly raised it, but it's difficult to estimate), how much will there be?
I will have to add this flour to the bread, I have already decided that I will try in the proportions of 100 whole grain + 400 regular or 200 + 300. And we'll see.

Rina72, this flour can be used as an additive for baking muffins and not only as an additive. Look in the topics about cupcakes, they often add semolina, but your flour seems to be of the right condition.

[Rina]

Rina, check out my blog.

I constantly use whole wheat grains (together with bran, without sifting !!!) in baking muffins, bread, cookies. "Belovodye!" it produces this semolina under the name "semolina with bran and sprouts in the old Russian way". Caliber - like a decoy or slightly larger. I add a part, and the rest is whole grain flour, but exactly flour.

Everything will work out fine

Thank you ,
I will watch, try.

[Paillette]

Paillette, is it possible to add dried onions and / or dried tomatoes instead of seeds? Will you get something good?
It's just that according to the nutritional system on which I now eat, seeds and nuts cannot be mixed with flour ...

[Paillette]

Paillette, is it possible to add dried onions and / or dried tomatoes instead of seeds? Will you get something good?
It's just that according to the nutritional system on which I now eat, seeds and nuts cannot be mixed with flour ...

I think you can. Only I would have seen what kind of kolobok turns out when kneading. What if you need more liquid or flour to add? And it should taste great.
This summer, I often baked bread with dried onions, sun-dried tomatoes and basil.
I think that it will be delicious with dried tomatoes.

all this is still the secrets of the Madrid court for me
We'll go for a bread maker tomorrow evening, but all sorts of rubbish like panifarin and additives have already been ordered, will be on Thursday.
So now I am crawling through the forum in search of the perfect recipe, at the same time studying all sorts of pitfalls.

Clear. The bread maker is great. Of all the household appliances that I have purchased over the past 5 years, I consider them the most successful purchase.
And the perfect and favorite recipe is sure to be found!
The main thing is not to be afraid, and everything will work out.
I have never had a case that it did not work out.
But before the arrival of the bread machine, I studied the materiel on this forum well. And I already knew what pitfalls might await me, what a bun should look like and what mistakes are possible due to inexperience.
At first, I tried a lot of recipes from both this site and others.
Now the ardor has somehow faded away, I increasingly use my favorite recipes, it's lazy to experiment so far.

For me, over the past 5 years, the most useful purchase is a multicooker
Hope the bread maker is helpful too!
In general, I will teach materiel

: kolobok: I'm cooking now. Then I will unsubscribe what happened

Bread is delicious !!! True, the roof collapsed for some reason ..... but I added 2 tbsp later. l flour, I thought it was not enough. Probably in vain ...

You know, if you cook bread according to the recipe for "French bread" from the instructions for the Panasonic SD 255, you will also get a wonderful, very airy whole grain bread!

dry yeast 1 tsp.
whole grain flour 400g
salt 1 1/4 tsp
powdered milk 1 1/2 tsp (i don't put)
oil (I take vegetable) 1 tbsp. l.
water 280 ml. (I give a little more - somewhere around 285-287, but in general, it probably depends on flour)
seeds, if any - two or three zhmenki.

The program is French bread.
It turns out very tasty, even without milk powder. Often I do it in terms of 500 g of flour, otherwise it’s not enough)))

Very tasty bread, just delicious.

[Paillette]

Paillette
Thank you, I liked the bread!
You can ask a question according to the recipe: during the kneading there was a very liquid dough, I had to add ten spoons of flour, maybe eleven the bread rose, and during baking the roof fell. What's wrong?

Please advise what should I do?

The bread is concave. At the dough rising stage, everything went up well, but it looks like the roof collapsed during baking.

Made strictly according to the recipe (Altai flour and all proportions are observed). Whole grain bread mode.
I must say that exactly the same story with whole grain bread according to the oven recipe (Kenwood 366) (and at first I thought it was about flour ...)

We read here:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Whole grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Bread made from ordinary white flour rises and bakes normally. Only with whole grain such things.

I went to read about the "kolobok".

We read here:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Whole grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

I read both topics.
I still can't understand how it can be if you do everything according to the recipe. Some do not fall, while others fall.

The only thing that may be applicable to my case is a draft (the stove is on the window), but with all this, everything is in order with white bread ..

["if you do everything according to the recipe"]

I read both topics.
I still can't understand how it can be if you do everything according to the recipe. Some do not fall, while others fall.

Yes, "if you do everything according to the recipe" - and if your flour is drier or, on the contrary, very wet, for example, who will add more or less liquid? Flour can be damp, even from strong weather humidity.
And if flour is made from sprouted grains?

And so on, there are many examples, the dough is a living organism and reacts sensitively to everything.

Dear experts, help with advice, please.
I bake bread according to the first fasting recipe. Ariete 131 bread machine. Whole grain flour, but not "Altai Health", but Italian. Seeds were added pumpkin, sunflower and sesame.
The gingerbread man turns out to be a wonderful "balloon", it is pleasant to touch, it rises perfectly.
And in the first minutes of baking, it sits down. It is not the roof that falls through, but the whole dough neatly sits down. The crumb is not raw, baked evenly throughout the volume, but very dense.
Actually, the bread is delicious, but I would like to get some splendor from it. What should be corrected?

Now I sit and think, where to put this burst of whole grain of coarse grinding. Even if we use 100 grams for each bread, then we will use this bag for two years

Rina, are you in touch? It is a pity that I have not read the forum before, otherwise I would have reassured you I bake bread ONLY from such flour, it is never fluffy, but I don't need another Very healthy and tasty bread !!!

Thanks for the recipe. Finally bought some whole wheat flour. And baked bread according to your recipe. It turned out very tasty. I added some more nuts to the seeds. I wanted to bake completely whole grain. No added white flour. Everything worked out great. Thank you very much.

I wanted to bake such a piece of bread, but .... what is the minimum amount of flour I have ... is it possible to reduce the weight of the food by half? that is, for 200 g of flour? I have a fanny 181, and what is the minimum amount of flour this model for baking bread suggests?

and I baked it twice already: once according to the recipe (and added another tablespoon of bran) - it turned out delicious bread - just super!
and the second time I changed a little: instead of 400 g of whole wheat flour I took 250, and 150 - premium. and the mode of the bread maker chose "sandwich". (I have a supra350 stove). Both times the bread was amazing!
I will repeat. more my household appreciated it.
By the way, the second option was made with the aim of making toasts out of it. Therefore, changes were made.
Thanks for the recipe!

This is the first option, it failed a little, the second was much higher and better, but I didn't have time to take a picture - they ate it right away, without waiting for it to cool down.

Salt 1.3 tsp - how much is this?

In 1 tsp. about 8-9 g of salt, which means 1.3 tsp. about 11g of salt.

Thanks, I'm doing it now. For fun, I weighed my salt, I always do it with it, it seems like it often turns out not badly - 1 tsp. the measured one weighs 4 grams .. I want to know from a measuring cup, visually how much.
Another size of bread to display? M, L? now I am trying to bake this recipe from flour "Village whole grain, bakery special grinding" .. set size M
Hurrah! The bread turned out! It looks great. somewhere 3 tbsp. l. c / z flour had to be thrown during the kneading process so that the dough does not stick to the sides of the bucket. Bread maker Panasonic 2502. And since it would cut the dough in the kneading process quite often, not like in the master class on c / z flour, I suspect this because the bucket is rectangular in shape.
I advise all beginners to read master classes on koloboks. In order not to get bricks instead of bread. Thanks to the creators of the forum and all participants!

I put everything in the bread maker. Baked dietary (whole grain) bread on the program - 1.5 hours equalizing the temperature; 15-25 minutes batch; 2.10-2.50 minutes rise test; 50 minutes bakery products. The crust is medium.

I went to do it. Oh. If it doesn’t work out ... I’ll throw the rolls.
The white flour is over. A c. there is grain.

I read both topics.
I still can't understand how it can be if you do everything according to the recipe. Some do not fall, while others fall.

More love ...
need to invest.

1 grated apple in the dough has a panifarin effect

after reading from ROMA about the benefits of protein in flour for the development of gluten, the second year when squeezing apples for juice on a centrifugal juicer, about the possibilities I collect the resulting foam in a separate container and freeze it, raw foam, not boiled, add it to the dough when baking bread, also color the bread is darker

Well .... well, there are no words ... from your inventions, experiments and ideas, I don't even know what to call it correctly
If it has an effect - on health!

I can't say about the scientific side of these experiments - but with the disposal of all sorts of natural * waste * we cope as much as possible = what we didn't bring to the mouth, we bring at least to the compost heap

Something rises badly. Oh. I will brush it with raw dough. There will be no sequins Sequins.

And if you don't put the seeds, how much water and flour do you need?

And if you don't put the seeds, how much water and flour do you need?

Don't put it down! And track the consistency of the dough with a flour-liquid balance. The dough should be soft (but not runny)
Whole grain flour gingerbread man. Master Class

I'll tell you from experience. Seeds in small quantities do not really affect the volume of flour-water.
Added up to 20% without changing the recipe.
Here bran is yes!

[Paillette]

Paillette, but I always have something wrong with this bread ... help with advice
HP Pansonic 2501
1 I put all the components together
2 "played" with water - the dome will fall, then there will be gaps on the rising kolobok
3 fast yeast
4 Diet Fast rises better than Basic
I cannot understand what is wrong, in general, as a rule, it rises poorly or falls off when baking

put everything into a bread maker. Baked dietary (whole grain) bread on the program - 1.5 hours equalizing the temperature; 15-25 minutes batch; 2.10-2.50 minutes rise test; 50 minutes bakery products. The crust is medium.

Explain please-here, first alignment then knead? My oven is not Panasonic, completely different programs. And the bread is sooooo desirable. And pour all the ingredients at once?

Thank you very much for the recipe !!!
I tried it, but only with flour from wheat germ and only put seeds on top - very tasty and lush bread! The gingerbread man turned out to be excellent when kneading!
Baked in the oven. The only thing that didn't work out very well - it was impossible to tear off the form, but this is probably because it is not metal, but glass. I'll try another one today. And the roof cracked a little on the side (you can see a little in the photo).
Thanks again!!