mandarina73
I can't help but share) the bread that I got this time
Quote: Sequins
I increasingly use my favorite recipes, it's lazy to experiment so far.

now I also have a favorite recipe, for which thank you and of course the site this time the bread turned out to be just magical. True, as someone advised above, I took 250 whole grain, 150 wheat + improver + maltose, and last time I did not have flax seed ..

100% whole grain bread with seeds

100% whole grain bread with seeds

100% whole grain bread with seeds

The roof really sagged a little, but the crumb is airy and the crust is crispy !! yes, and added some more pine nuts. This is the most delicious bread that I have ever eaten again, thank you very much
Rinavil
AlexandraThanks for the apple idea. I tried bread, which did not reach the edge of the bucket by 5-7 cm. hit the roof
SavosRU
Great recipe!

Prepared the FIRST bread in the newly purchased Panasonic SD-ZB2512 bread maker. Program number 6 (Diet). With this program, I do not have a choice of the size of the bread and the color of the crust, but everything is ok ...
Used yenno flour Altai Health (whole grain wheat). I just replaced sugar with fructose (we are sitting on Montignac) and added a grated apple with a decrease in water by half its (apple) weight - someone here saw advice.
The result is simply excellent! The bread rose, baked, the dome did not collapse ...
My wife and daughter are delighted, I'm happy - what more could you want?

Yes, I poured everything dry directly into the bowl, the yeast there, although there is a separate dispenser for them. I poured water on top (I got 275 ml) - then in the process of kneading I watched the bun ... I have no experience yet, I just read carefully the whole site and especially for beginners ... with a silicone spatula, I mixed everything in the pauses in the total mass. To my uninitiated eyes, the bun was too "sticky" - tails stretched along the walls behind it, but on the whole I was satisfied and the bread turned out. The intricacies of kneading and checking the quality of the kolobok - we will not understand this topic, but a start has been made - we will practice further ;-)

Thanks to Blystka for the recipe and everyone for advice!
Tavaysa
my favorite bread. I also add fiber the truth. Thanks for the recipe - never fails
damnelf
here I am with the report! the bread turned out to be very tasty, but not very lush and gray. baked from flour "magician" (flour was not sifted at all, added it like this, tried to sprinkle it in small portions to somehow saturate the flour with oxygen). I read on the forum that not everyone loves her ... next time I'll try the "French trick" and, probably, should fork out for "Altai Health". in St. Petersburg a kilo of this flour is now 103r .... a little expensive
it seemed a lot of oil, next time I will add less
100% whole grain bread with seeds 100% whole grain bread with seeds
Admin

It's not just about the flour, but about the quality of the bread dough.
Tracking the flour-liquid balance Whole grain flour gingerbread man. Master Class
damnelf
watched, pointed a finger. on the second batch I added a spoonful of water, otherwise the lump was completely dry. then after the second batch it became beautiful, even how even it can be)
I think next time all the same, sift through a large sieve + change the flour.
in general, the bread is lush (but it could have been more magnificent), soft, not brick
Admin

Take a close look at my topic on the test.
Perhaps a spoonful of water is not enough. ZH flour requires more liquid than wheat or rye flour
For this there is the concept of "flour-liquid balance"
Nastasya78
Tell me, I want to bake such bread ...
1. Do I need to fry the seeds in a dry pan or put them raw? It's just that the manual for my stove says that the seeds must be roasted ...
2. I did not understand a little with an apple.Rub the apple on a grater. I weigh it. Then I weigh the water and pour out as much water as half an apple weighs ... So ???
Admin

Fry or not - at will and to your own taste.

Why such dances with tambourines with an apple and water - put all the ingredients, including the apple, and the amount of water in compliance with the "flour-liquid balance"
Nastasya78
Thank you:-)




Do seeds, like nuts and dried fruits, need to be washed, dried, sprinkled with flour?
Nastasya78
Very important information for me!
Thank you!
But what about small seeds? Suppose I soak pumpkin and sunflower seeds for a short while, rinse, dry, fry in a dry frying pan if necessary.
And what about sesame and flax seeds? After all, they are sooooo small ... Cinderella will be late for the ball: - (((All the princes will be picked up by others :-)))
Admin
Will not be late!
And just do - you need to try it yourself and decide WITH YOUR OWN TASTE!
You will like something the first time, you will have to give up something, and your personal list of preferences will appear.I can only tell you based on my taste
Nastasya78
That is, wash both sesame and flax seeds too? And soak them?




Well, that's what happened ...




100% whole grain bread with seeds




100% whole grain bread with seeds




100% whole grain bread with seeds




100% whole grain bread with seeds




Admin, please tell me, should the pores be even larger?
Next time, try to make the bun even wetter?




That is, wash both sesame and flax seeds too? And soak them?




My impressions:
1. The bread is delicious, soft, crusty crust. You can feel the taste of unrefined sunflower oil. It's because of the seeds, I guess.




But I like it...





2. The roof of the bread is not very even, along the waves, along the seas ... Perhaps there is not enough gluten in the "French Thing" flour. But I don't have it to add ...




3. The bread has risen almost to the edge of the bucket, and while baking, the donkey. Not much, but a donkey. Possibly a bit too much yeast. I will try next time to reduce their number to 1.2 tsp.




4. Did everything according to the recipe. Only added 1 small grated apple. Therefore, we had to add about 3 tbsp of flour. l.




5. I used the classic mode, I like it better. Gave the bread to rest for 40 minutes between batches. Increased the time of the second proofing by 15 minutes. On whole grain, the third workout seems to me unnecessary. The bread does not have time to rise. The roof is flat.
Nastasya78
Admin, good afternoon. Please tell me what it says?
Reduced the amount of yeast in bread from 1.5 tsp. up to 1 tsp., since the roof was over waves and hills, I wanted to correct ... There was no roof at all !!! It turned out absolutely flat bread. He parted like a flat pancake. It has risen well, 2 times exactly, and the roof is flat throughout the entire proofing ... Well, when baking, accordingly ... How straight the road ... Too little yeast? The crumb is good, tasty, no different from the first bread, which still had a roof, albeit a bumpy one ...
Admin
Quote: Nastasya78
That is, wash both sesame and flax seeds too? And soak them?

Nastya, the basic rules for baking bread in a home oven are "flour-liquid balance" and the amount of ingredients.
This is a kolobok theme, master classes and a theme The amount of flour and other ingredients for making bread of various sizes
Everything else in the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

About seeds and additives.
We add that and as much as your heart desires!
Including seeds. But to wash them, to soak or not, to fry and so on - you choose yourself, taste and decide yourself.
The forum has recipes for bread with cheese, smoked sausage, beer and ... many different "I" s, choose and fantasize yourself.

BREAD IS OUR HOME CREATIVITY, based on our preferences for certain products.
The oven has more possibilities for baking bread, it is more convenient to regulate all stages of proofing and baking, and it turns out to be much tastier.

I hope I answered your question on the subject "from what to bake bread"
Nastasya78
Yes, Admin, thanks. But I have another question. Please tell me what it says?
Reduced the amount of yeast in bread from 1.5 tsp. until 1 tsp, since the roof was over the waves and hills and the bread sagged a little during baking, I wanted to correct it ... The second bread had no roof at all !!! It turned out absolutely flat bread. He parted like a flat pancake. It went up well, 2 times exactly, and the roof was flat throughout the entire proofing ... Well, when baking, accordingly ... How straight the road ... Is this too little yeast? The crumb is good, tasty, no different from the first bread, which still had a roof, albeit a bumpy one ...
Nastasya78
I haven't baked whole grain for a long time. Today I put 0.6 tsp. yeast. The roof of the bread fell into place. I can't cut it, I gave it to my friends for a favor.




100% whole grain bread with seeds
halyna_malina
thank you very much for the recipe. this was my first bread. it turned out very tasty. slightly damp crumb. but crazy (I will add less water next time)

100% whole grain bread with seeds
Iovova
Paillette, good recipe, the bread came out tight, with a smooth convex crust, very flavorful! I added 1 tablespoon malt. for color, and for lack of seeds, I did not lay them down. You can try to work with a softer crumb, but I really liked the bread without it!
100% whole grain bread with seeds
100% whole grain bread with seeds

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