Whole wheat bread with sparkling water (sponge method)

Whole wheat bread with sparkling water (sponge method)

Category: Yeast bread

Ingredients
whole wheat flour	220 g
wheat flour of the highest grade	300 g
dry yeast	1.75 tsp
salt*	1-1.5 tsp *
sugar	2.5 tbsp. l.
sparkling mineral water	310 ml
vegetable oil	2 tbsp. l.

Cooking method

• Recently, they began to bake bread with a sponge. Not much labor is needed for this, and bread baked in this way differs from unpaired bread. The crumb turns out to be more delicate, and the taste is more subtle.
• Put dry yeast, sugar, 150 g of flour (from the total volume) and 100 ml of carbonated mineral water (from the total volume) into a bucket of HP. We turn on the batch for 10 minutes, I do it in the "Pelmeni" mode.
• If your HP does not have the "temperature equalization" mode, then we turn on the batch in any program, the main thing is that it starts immediately, after 10 minutes. we stop the batch and leave the bucket in the HP for 40-50 minutes.
• 
• Then we send flour, salt * into the bucket (if the mineral water is not salty, like Aquaminerale, for example, then we take 1.5 tsp salts. And if there are mineral salts in the water and the water itself has a salty taste, then 1 tsp. ), the remaining mineral water and vegetable oil. We select the main baking mode.
• While the HP is engaged in equalizing the temperature, the yeast in the dough is working. Here's what I got after 40 minutes:
• 
• After the main kneading, the bun turns out to be soft, very plastic, but not sticky.
• 
• Put the finished bread on a wire rack and let it cool.
• 
• Bon Appetit!

Time for preparing:

4 hours + 10 minutes

Cooking program:

the main

Note

Bread can also be prepared in a simple, safe way.

* If the mineral water is not salty, like Aquaminerale, for example, then we take 1.5 tsp. and if the water contains mineral salts and the water itself has a salty taste, then 1 tsp. [/

Similar recipes

Whole grain and wheat flour bread with kefir (lenok001)

Whole wheat bread with cheese, basil and olives (Agusha)

Cold Dough Whole Wheat Bread (Sonadora)

Sonadora!
I really want to try your recipe, but in our area it is unrealistic to buy whole grain flour.
Can you tell me if I can get the same whole grain flour if I grind wheat at the Kenwood mill?
But in any case, thanks for the spicy way of making bread in the Bread Maker.
I have a Panasonic SD257, and lately there have been some problems with raising the bread (the bread roll is not high). Perhaps the yeast is to blame (I changed it several times, but probably the whole batch is unsuccessful) or the heat in the kitchen, but I think that the sponge method will fix the situation.
Turning off the oven and waiting for the dough to rise to the desired value leads to overoxidation, which does not improve the taste of the bread.

[Lyi]

Lyi, I do not have a mill, unfortunately, so I can only guess what is possible. Only the grinding will probably not be as fine as that of the finished (factory) flour.

And the idea of ​​sponge bread in HP is not mine, it has been living on the forum for a long time in different recipes for bread and buns.

Delicious bread for you!

Thank you, I will try tomorrow.

[LyiLudmila]

Lyi
Ludmila, I always grind the wheat on the Kenwood mill attachment. Yes, of course, the flour is not as small as the store flour, but bread with the addition of such flour is very good. good. This is also how you have to get out in the absence of whole grain on sale. In Ukraine, whole grain and second grade are always available. But you can't drag the flour home from there, but you wanted to.

[Panteakat, Tanyusha]

Panteakat, Tanyusha, Thank you!
Do I understand correctly that you need to first rinse the wheat well, and then dry it in a dryer? How long to dry? And can you grind 1-2 kg right away? Is the ground normally stored?
I'll have to wait for the weekend to buy wheat, looked at mine today, which I feed the chickens, it seemed to me that it was weedy, I don't want to risk waiting.

Today I looked at mine, which I feed the chickens, it seemed to me that she was a weedy, I don't want to risk it, I'll wait.

But this wheat is absolutely NOT to be used !!! This is fodder wheat and sometimes contains substances hazardous to humans!

Look for wheat for cooking in the store

Look for wheat for cooking in the store

This is unrealistic for us, I have never seen wheat in our stores. At the market I will buy from farmers, I will say that for personal consumption, I hope that they themselves will tell if something is wrong there.

[Lyudmila,]

Lyudmila, I buy wheat and oats at the Okay store. As it took on the market, 20 rubles. a half-liter jar, so there was a lot of rubbish. While I went through two and a half jars, I almost hated the future flour. I thought it would be more profitable to buy wheat on the market, but it turned out in the same amount as in the store packaging. Only a lot of time was needed to sort out the market wheat. Shop packed and not trash can, 200 gr. costs about 8 rubles. Maybe somewhere in your stores you will find this.

In our market they sell wheat not for bird feed. People take for their needs. The feed is sold at the poultry market. I just washed the bazaar and put it on a tray to dry. Turned it over from time to time until it dried up. I do not have a vegetable dryer (so far only in plans to purchase). There is nothing much to dry, no garden, no vegetable garden.
I didn't grind all the wheat right away in the mill, I take 3 packs of 200 gr. After all, this flour does not take as much as white premium (at least for me).

Tanyusha, thanks.
And I would be glad to Paradise, but sins are not allowed. We don't have any Okay, there is no other super store, except for Magnet. I will search the market and then sort through.

Today I bought whole-grain wheat flour. Its cost is more than 60 rubles per 1 kg. Of course, it's a little expensive, it's cheaper to buy wheat and grind it. But I wanted to compare how different the purchased flour is from the one that is obtained after the mill from Kenwood.

This is purchased, its grind is slightly coarser than after Kenwood.

This is the one that Kenwood ground.

For some reason I thought that the purchased one would be very finely ground. Maybe I just got coarsely ground flour. But we have no choice in Rostov, and thanks for that.

[Ludmila]

Ludmila, here is the wheat that is sold in our bazaar (people take it for sprouting and adding to food).

And this is how store wheat looks like

Today we will finish the rest of the bread, and tomorrow I will put the bread on soda water (using the sponge method).
Sonadora, have you tried using fresh compressed yeast in this recipe? Recently, I have been baking bread only with fresh yeast. So I think 10 grams of fresh yeast is enough for this recipe? Our yeast is not bad.

like the first photo is not wheat, but rye, or did it seem to me?

pressed yeast is the easiest to calculate according to the gost-style - for every 100 g of flour = 2 g of yeast
for baking = 3-5 g

[Tanyusha]

Tanyusha, we sell such wheat on the market, as in the photo of your store. Even now I have one for the chickens as in the store photo.
Now, after all, the old (last year's) wheat is as expensive as 10 rubles kg, since many of the old ones have already run out, and the new one has not yet been collected, so farmers are selling their food supplies as fodder.
I, too, did not buy grain for the chickens last year, I decided that last year's one would be enough for me, but not enough. And now, instead of 5 rubles per kg, as it was in the fall, I buy 10 rubles.
Now I'll wait for the weekend to see which one will be sold on the market.

So this is very cheap compared to the price of wheat in Rostov. In our market, a half liter jar costs 20 rubles. And there is clearly no half a kilo.

[panteracat]

panteracat , with pressed yeast, we strained. They do not sell them in the store, but I took them a couple of times in the market - I came across stale ones. Therefore, I take Saf Moment dry.

10 g of fresh should be enough, they will have time to work in the dough, and carbonated mineral water also raises the bread a little.

Sonadora, thanks for the recipe!
I made this bread and am very happy. True, everything was not without incident.
In order. I decided not to bother with market wheat, I bought wheat groats in the store. I looked at the grind that seemed to be coarse, but decided to first try to make it as it is, and then adjust it with the grind.
She started cooking. I prepared everything for a flour volume of 400 gr. Made a brew, class. By the way, I did not find in the recipe whether it was necessary to wait until the dough starts to work (bubbles), so I waited until it started working, and then put in the rest of the products and turned on the main bread program to equalize the temperature. In Panas 257, the kneading began already after 1 hour 10 minutes.
But, as it turned out later, I poured the mineral water per 500 grams of flour, and I discovered this when the kneading was coming to an end (there was no kolobok), I urgently had to add flour to an acceptable kolobok. Naturally, there was no question of any proportions between cereal and flour, it was necessary to have time to lay everything before the batch was over. In my opinion, it turned out 60-70% in favor of cereals, which I was very pleased with.
The bread turned out to be very tasty, however, the roof fell through, I think, due to the fact that you need to add more flour (the bun was sticky), but I had already finished the batch of HP, and I didn't want to pull out and knead by hand.
I don't even know if I will grind wheat grits more finely in the future, as it is already very tasty.
This recipe will be on my table for a long time.
Alas, there is no photo, the fotik died irrevocably.

[Lyi]

Lyi , I'm glad that I liked the bread.
I have never cooked with wheat groats, as the strategic stock of whole grain flour runs out - I'll try to do it.

By the way, I did not find in the recipe whether it was necessary to wait until the dough starts to work (bubbles), so I waited until it started working, and then put in the rest of the products and turned on the main bread program to equalize the temperature. In Panas 257, the kneading began already after 1 hour 10 minutes.

No need to wait, after kneading on "dumplings" or "pizza" (10 minutes, then I stop kneading) I immediately add flour and everything else according to the list. While the "temperature equalization" is going on, the dough has time to rise well.

I had already finished the batch of HP, but I did not want to pull out and knead by hand.

You could turn on the "pizza" mode and knead the dough on it. This mode with heating kneads and melts the dough, so you can leave nothing off after it ends, but leave everything in the HP for a couple of hours, just knead the dough by hand a couple of times without pulling it out of the bucket. And then in the "baking" mode bake bread.
But this is so for the future.

Today I baked bread according to your recipe. But, to see that something was wrong, the roof of my loaf fell What it tasted like - I don't know (it's still standing, it's cooling down)

[Red beast]

Red beast , the roof could have collapsed for two reasons - or a lot of yeast (but 1.5 tsp for such an amount of wheat + whole grain flour is not a lot) or you had to add a little flour. Perhaps the bun was too sticky after the main batch.

[Red beast]

But, you see, something was wrong, the roof of my loaf fell

Red beast, another variant of lying scales is possible. Don't laugh, sometimes my scales lie (China), but while they have very large overshoots, which are visually recognized, then they show normally. Why? ...
In general, with this recipe, I take the ratio of flour: water is the same as on ordinary white bread. Take the ratio at which your white bread turns out very well. I leave everything else in the recipe, including how it is prepared.
Our flour is very dry and in this recipe for 520 g of flour I take as much as 370-380 ml of water, instead of 310 according to the recipe. Each region has its own varieties of flour that require their own amount of water ..
Now about whole grain flour for those who do not have it in the store or it costs 60 rubles kg
.PanteraKat pay attention.
I used the Kenwood mill to grind washed and dried wheat and also milled ordinary wheat groats sold in any store, there was practically no difference between the one and the other. Well, maybe 1-2% more bran in pure wheat, this does not affect the taste of bread at all.
But the difference in the cost of a kg of wheat groats and flour from it is 20 rubles, and whole grain flour is 60 rubles kg.
It's summer now and I only bake bread according to this recipe. First, it is easier on the stomach (with bran). Secondly, there are no problems with yeast, bad, good dough will always turn out bread. And thirdly, it's just delicious.
Thanks Sonadore.

[Sonadora]

Sonadora, THANKS for the recipe for a delicious, and most importantly HELPFUL bread.
Whole wheat bread on carbonated water I bake alternating with rye bread. The existence of white (made from premium flour) has been completely forgotten. That's just gas. I pour a little less water (290 ml). This, of course, depends on the flour. I use fresh pressed yeast. I took a photo of this bread, I can't find where I saved it. Next time I will repeat the photo session.

[Lyi]

Lyi ,
Yes, we sell whole grain flour for 60 rubles. per kilo. It's a little expensive, of course. I did not calculate how much it costs to grind wheat from Okey, perhaps a little cheaper than 60 rubles. You really need to grind the wheat groats (the one that is larger and darker), and add a little bran when baking bread.
When I bake bread with the addition of corn flour, I take corn grits and grind them in a mill. I didn't notice the difference between purchased corn flour and ground corn grits in bread.

[panteracat]

panteracat , I am very glad that the bread went to taste!

And how much pressed yeast do you take?

[Sonadora]

Sonadora , I try to keep the yeast always fresh. To do this, I take 10 g of bread, just crush a bucket to the bottom.
There is, of course, a difference in the use of dry yeast and pressed yeast. With dry yeast, the bread is slightly higher (airier). But it is still more useful to bake fresh.
We also love to add cumin and ground coriander to this bread.
Once there was no carbonated water at hand, there was whey in the refrigerator (which had become almost carbonated), so I used it. The bread is also very good.

[Lyi]

Lyi since I baked this bread for the first time, I was afraid to experiment a lot.But now I will try, thanks for the advice

[Red beast]

Red beast , the roof could have collapsed for two reasons - or a lot of yeast (but 1.5 tsp for such an amount of wheat + whole grain flour is not a lot) or you had to add a little flour. Perhaps the bun was too sticky after the main batch.

thanks, I will need to follow the kolobok more closely

[Red beast]

since I baked this bread for the first time, I was afraid to experiment a lot

Red beast, it may not be necessary to experiment when baking according to a recipe that is new for yourself, but it will not hurt to follow the bun during kneading.
The girls have already written above, the flour is different for everyone, even the one that you use constantly in the summer differs from the "winter" in humidity.
So look and don't be afraid to add 1-2-3 tbsp. l. flour to a good kolobok.
Here HERE Master Class Admin a bun for wholegrain bread.
Delicious bread for you!

Wonderful bread! Very delicate taste and aroma. A perfect example of whole grain bread!

[ANnknown]

ANnknown, to your health!

My bread is being baked, the second loaf for today. She put the first one and left, only she asked her son-in-law to get it out of HP, but he could not understand everything, poor fellow, that it smells so delicious. It turned out not very high, along the edge, the rim was crispy, apparently it rose great, and then at the last proofing the trace on the bucket remained - that's what the "crown" was. I have already found only a quarter ... So I put in the second bread.I took whole grain flour, a little expensive, for two only bread and a bag is enough. We need to invent something else ... But - tasty, definitely ...

[Matroskin, Irin]

Matroskin, Irin, if only a quarter remained, then it was delicious.
We also have expensive whole grain flour and are sold in small packages of 500 g each, as an option - buy bran, grind them and add to flour. I just don't know how much more budget this option will be, I haven't tried it.

It turned out not very tall

It's strange. And the bun was soft, not too cool?

And who knows about the bun .. I left without waiting ... The second was a soft bun, springy, but there was still a desire to add water. But this is whole grain flour, probably it should not be so airy with it. And I take live yeast, maybe that's why. Yeast is good though. Record. I took 12 grams. Let's see what happens ... A little over an hour left ...

[Marish,]

Marish,and I was in vain afraid to make bread without gas. water - on serum ... I didn't know. Now the serum is over! : cray: Well, nothing, we'll have time for everything, we'll bake everything!

All! Stands, cools down. It turned out to be tall. I sprinkled sesame seeds on top, nevertheless, I climbed in, felt it, and adjusted it a little, otherwise it was leaning against one side ... dying. Tomorrow I'll get the cord and show the photo. The whole house smelled. This is how bread smelled like in my first Hitachi. She snorted at the end, cooled down and the smell was superb bread. I thought that I would never get such a bread smell in a bread maker. It seems to me that this is one of the most successful breads for a bread machine, there is little fuss, not difficult, and the result is superb ...

[Irochka, Matroskin Kotik]

Irochka, Matroskin Kotik!
I don't buy whole grain flour. I take wheat groats (15 rubles per 800 g), and I try to take the one that has a larger grind and it even looks like wheat is ground, otherwise we now have wheat groats of some pale whitish color. Then at the mill from Kenwood I make flour from it, bake bread according to this recipe. There is practically no difference between bread made from just whole grain flour and flour made from crushed wheat. Budget option and (y) delicious.

[Irochka, Matroskin Kotik]

Irochka, Matroskin Kotik!
I don't buy whole grain flour. I take wheat groats (15 rubles per 800 gr), and I try to take the one with a larger grind and it even looks like crushed wheat, otherwise we now have wheat groats of some pale whitish color. Then at the mill from Kenwood I make flour from it, bake bread according to this recipe. There is practically no difference between bread made from just whole grain flour and flour made from crushed wheat. Budget option and (y) delicious.
[/ quote]

[Irish]

I just want to say in the words of Sharik: "Matroskin! Let me kiss you!" (from).
IrishHow glad I am that everything worked out and I liked the bread! Welcome to you and all your friendly, cheerful family!

brand new, Marish, you can bake on whatever you want! I even baked it on kefir.

Marish, I won't bring the photo ... the cord is one for the whole village .... Baked again today. I also added 200 g of sourdough - it was a pity to throw it away ... I baked the bread, immediately pinched it off, it sour ..., I thought that everything was gone .... Stood-cooled-gold, not bread!
My "trifle", eating bread with ajapsandal in the evening, declared that in the house she would never be offered white simple bread again .... Okay, we won't. It is necessary to add the name to this bread - "Simple and simple" .. Marishechka, God bless you, health !!! Until we eat this bread, I will not calm down ...
Here is some bread.

Today Vanin baked bread for some home lovers of "nigella" .. I'm going to see Vanya ..

Marina, tell me, is only water good for dough or any sour milk? Mineral water is not a desire to buy specially, I want to make it on tan, it is also carbonated

[Matroskin!]

Matroskin!
Irish, this is bread! What a handsome man !!!
You have a fine fellow, she knows what kind of bread (whole grain) is! And my contagion eaters rarely eat gray bread, white bread is required all the time!

LyuLyoka, I sometimes replace all the liquid with yogurt or kefir (so as not to disappear), in the dough, respectively, too. It always turned out well, especially if the sour milk is old, it "loosens" the dough no worse than soda. Only then you need to take more liquid, it is still thicker.

Everything is clear, one of these days I will change and report

Sonadora, thank you very much for such a wonderful bread recipe! I recently became the owner of a bread machine, my husband gave it on March 8, but now I have baked bread according to your recipe several times and it always turned out amazingly! Therefore, it is not surprising that this bread has become one of my favorites.


This is the kind of bread I get in my bread maker

[GOBI]

GOBI, great bread! I am very glad that I liked this bread. Bake with pleasure and health!

Congratulations on your new kitchen helper, let him bake many, many more delicious bread!

PS If possible, then to me on "you".

I did with the report on the tan, as planned. Cool crust is thin and crispy
Manka, thanks for the great recipe !!!

[LyuLyoka]

LyuLyoka! What a handsome man!
Excellent bread turned out! I am very glad that I liked it.

Do you feel the tan in the finished bread? Never baked on it.

It seems to me that TAN will not be felt in any way, perhaps, a slight sourness ... I have TAN from okroshka, I'll try tomorrow too ...

No, the dance is not felt. Only I was afraid to oversalt (aka salty) and didn’t add salt a little in the end.

Yeah, there is a slight sourness. By the way, a very tasty ratio of Tsz flour to simple flour turned out, now I ate and enjoyed it. Even my husband in this ratio can easily eat tsz bread. Generally not many Manyunya, thanks again !!!
I will use this recipe, but I don't have mineral water at home, but Agusha is sour milk in abundance. Recently, I have only made bread on it - it's very tasty (and pancakes, by the way, too).

[LyuLeka]

LyuLeka,
I'll have to try to bake something on the tan! And I keep mineral water at home for baking, I specially buy it in 0.5 liter bottles, since we don't drink it "in its pure form".