Bread with grains

Category: Yeast bread
Bread with grains

Ingredients

Semolato 100 g
Wheat flour 300 g
Salt 7 g
Granulated sugar 20 g
Pressed yeast 8 g
Powdered milk 15 g
Rust oil 1.5 tbsp. l.
Water 270 ml

Cooking method

  • Grind everything dry in a bowl, leave for 1 hour.
  • Then transfer to the HP bucket, add water, put on the "French bread" program, max. Power.
  • Bread with grains

Cooking program:

French bread HP Brand 3801

Note

"Grit flour - consists of homogeneous small grains of light cream color. It contains almost no bran. It is rich in gluten and has high baking properties. Grit is produced from special varieties of wheat and has a larger size of individual particles.

Semolina is obtained in mills by separating the semolina during the varietal grinding of wheat into flour. It represents particles of wheat endosperm 1.0-1.5 mm in size. Three brands are produced:
M - from soft vitreous and semi-vitreous wheat,
T - solid,
MT — from a mixture of hard and soft wheat.
Grain M has grains of white, opaque, covered with flour; quickly boiled down, gives the greatest increase in volume. Porridge made from it is uniform in consistency and good taste.
Groats of grade T are translucent yellow grains with glassy sharp edges. Porridge is obtained with a coarse structure, but of a smaller volume and with a fuller taste than from M.
Groats of the MT brand are variegated in color and heterogeneous in shape. In terms of chemical composition and nutritional value, semolina is close to premium wheat flour, it contains little fiber and other poorly digestible substances, it is widely used for baby and dietary food. "

Bread with grains

The last time I saw grains on the market - I don't remember exactly - either in Nalchik, or in Pyatigorsk in 2000.
In Moscow, instead of grains, I bought 1 kg of Italian semolato (semolina) from the Azbuka Vkusa. The price - almost 170 rubles per kilo - did not inspire.
There is an alternative - semolina.

Axioma
MariV!
This recipe is for me.

Thank you! I'll bake it today.
Although flour, in my opinion, is not enough for my HP. And how to be?

MariV!
Please tell me the phrase: "All dry grind in a bowl, leave for 1 hour."
What are you pursuing by this process?
MariV
AXIOMA,
it is very pleasant to receive feedback from you - any - honestly!
About flour - a little? Add - should I teach you?
Rub flour with semolina and yeast with your hands? I did it once - I looked at the French cook - I liked it.
There was a case - I left the dry mixture with yeast for 5 hours.
It turns out better than with liquid dough - why, I don't know, I'm not a food technologist.
And to grind dry flour with yeast - maybe childhood reminded me - to poke around in the sandbox .......
Axioma
Quote: MariV


... Little about flour? Add - Should I teach you?

MariV! Your experience is enough to teach anyone. After all, how well and accessible you have laid out here about semolina!
once, on your advice, I went to the land of Knowledge.
As a proud, proud man, I was ashamed to admit that you put me in the right place, and therefore I then shyly kept silent. It was in the past. Who will remember the old ...
But my knowledge of reading all the posts of your profile was added, definitely!

I asked about flour without thinking. I confess ...

Judging how tall the bread is in the photo and what pores in the crumb, apparently, the rise in this bread is exceptional.
It will not be superfluous to find out how much weight you set during baking and the time of "French" in your HP.
I suppose many will want to adapt this recipe to their favorite.
Quote: MariV


...Rub flour with semolina and yeast with your hands? I did it once - looked at a French cook - I liked it ...

MariV, I suspect that your friend, a French culinary specialist, in this way carried out a hidden activation of yeast, forcing them, yeast, to wake up. In my opinion, enough and 10 - 15 minutes, mixing them with the amount of sugar in your recipe. As soon as the foam appears, it's time to start the dough ... I practice so often!
Something I started talking. All these pills are so invigorating from despondency.
It's time for you, AXIOMA, to start baking bread with grains.
Good luck.
MariV
Did I send you? Really on a trip? Can not be!

How good it is to deal with a man with a fine sense of humor!

I now use HP Brand 3801 - I will not choke with delight, but having adapted and got used, I am quite satisfied. Most often I use the "French" program - I really like the fact that it is a good, solid batch and an hour and a half of the last rise. I choose the crust, regardless of weight, dark, and the weight, accordingly, is also the maximum - in order to maximize the time of the last rise and baking.
For comparison, I used to bake in my old Panasonic stove - this one turns out better on the French program!
iiirrraaa
I really like to add Semolina to white bread. In Kiev, by the way, (in Auchan) you can buy Turkish semolina from hard varieties for $ 2 / kg. And yet (maybe not the topic), if you replace semolina in a casserole, it will be tastier!

very interesting idea with "grinding", one should try
MariV
Try it, it won't get any worse!
kleskox35
About half a year ago, "Makfa" put on the market semolina brand T, we have 33 rubles in Volgograd. for 800gr., almost Semolina. It is sifted through a sieve without residue, yellowish and very tasty. Now I add it to bread. And in your recipe, I think it will go perfectly.
MariV
Thank you if I see the Russian semolina of the T group, I will buy it!
Axioma
MariV , good evening!
Brought a report on yesterday's baking of your Bread with grains.

History in pictures:

Bread with grains

Bread with grains

Bread with grains

Baking in CP Panasonic SD 255, according to the "French" program, size "L", crust by default (not exposed!)
Ingredients tab:

1. Wheat flour 1-th grade 375 r
2. Flour TM "Oh-la-la"(Semolina) 125 r
3. Salt 9 r
4. Sugar 25 r
5. Powdered milk 18 r
6. Vegetable oil 25 r
7. Fresh pressed yeast 10 r
8. Water 310 r

Before kneading the yeast, grinded with sugar and left alone for 20 minutes.

The crust is crispy, the crumb is airy!

Not bread, but a cake - dessert !!!

MariV !!!
kolenko
MariV! And I am with the report.
I have your recipe saved to a gram. The role of grains was played by the same "O-la-la"
Stove - Panasonic 255, "French" mode. Grated dry with yeast, left to equalize the temperature. When the batch started, I added water and oil. And now Attention! to all followers. At the beginning of kneading, the dough is really liquid, we hold ourselves by the hands and do not add flour !!! In the process of kneading, the consistency of the dough goes from muffin to rye and, at the end of the kneading, to the classic wheat ball, jumping on the mixer.
The loaf turned out to be not as perfect as that of the hostess-MariV and AXIOMA but the same airy and aromatic!
In our family, the husband prefers wheat bread in the French mode according to the recipe from the instructions. None of my experiments and innovations aroused delight in him. "Let's go as before?" This morning, to my questioning glance, he answered: "Tasty!"
So, bow to you MariV!

Bread with grains

Bread with grains

Bread with grains
MariV
AXIOMA,
kolenko
,
I am sincerely glad and congratulations!
Axioma
MariV! Good evening!

Quote: MariV


... Rub flour with semolina and yeast with your hands ...

Hand rubbed flour (300 g) and ground semolina "Makfa" (100 g) with fresh yeast and left for more than one hour.
I added skimmed milk powder, sugar and salt later along with water and vegetable oil.
I switched the HP into the "French" mode with a timer to please yourself with delicious and aromatic bread in the early morning.
The corrugated "roof" is:

Bread with grains Bread with grains Bread with grains

Incision:

Bread with grains

The crumb is delicate, lacy.
The taste is excellent!
Usually, the top of the bread flakes off like this when, while still hot, grease it with butter for gloss.
Maybe the reason is that I put COM, and not whole milk powder? Decoy?
What is the reason? Everything was according to the rules ...
MariV
The last time I had the same thing - I think I overexposed the dry mixture, or this time not exactly, I threw the yeast by eye. And it seems that I always do the same, but the result is different. It probably also depends on the mood.
Axioma
Quote: MariV

... it seems that I always do the same, but the result is different. It probably also depends on the mood.

MariV! Conclusion?
Do not forget a good mood at work!

With your permission, I will give an instructive excerpt of the famous baker - practice:
"For a safe test any yeast, dry or fresh must first be activated.

For this, the yeast is soaked in 3 % sugar solution
(3 g sugar per 100 g warm water, at 40 — 45 ° C)
and leave on 20-40 minutes. During this time, the yeast will wake up from the state preserved by cold (or drying) and begin to produce carbon dioxide as actively as possible.
During the entire period of yeast activation, it is desirable to maintain the temperature of the yeast solution at a level 35 ° C.
How to reach this level?
To do this, just put a mug with yeast "mash" inside a larger container with hot water (45-50 ° C).
This warm bath will help the yeast activate as quickly and efficiently as possible. "


Quite curious, isn't it?
MariV
Very interesting and informative, as well as any information from you!
I have great respect and sympathy for your work!
Axioma
Quote: MariV

Very interesting and informative, as well as any information from you!
I have great respect and sympathy for your work!

MariV! I am very grateful to you for such warm words!

Bread with grains Bread with grains Bread with grains

Instead of grains, the recipe contains semolina TM "O - la - la" (100 g), other components are strictly according to the recipe:

Bread with grains

I cut the bread while still warm - it's time for breakfast!
The size L, "Diet" mode
MariV
Bon Appetit!
March
Good day. I baked bread according to your recipe. Very tasty. Thank you.
I strictly adhered to the proportions, except for water - I poured about 10 ml more, as I put it at night and could not control the bun. And I use different flour and every time I have to guess what kind of moisture it has. The yeast was ground with dry ingredients and kept for half an hour. The bread came out quite low, but evenly porous, the pores are decent and the crumb is elastic and does not crumble (finally!). The crust is quite thick and crispy. I really liked all this. Such bread has not been produced for a long time. But the roof collapsed a little, all the same added extra water. Baked from 400 g of flour, 100 of them semolina from "O-la-la". I often take this flour in the form of coarse wheat and rye.
In general, I liked the recipe very much. Only you have a roof of bread over a bucket, and I have half a bucket. Hee hee! Next time I'll stand the yeast for an hour, I'll see what happens. And another question for you. Flour I now come across is not very bread, I think that the low protein content. The bread is not at all the same as before. I started adding gluten regularly. So, is it worth adding gluten to flour or is it better to keep the mixture of dry ingredients with yeast longer? The bread turned out to be good, just low (as never before). There is a photo, but I can't upload it yet.
I will still bake this bread!
MariV
About gluten - well, if the flour is of poor quality! In general, it is better not to add - look for flour, it cannot be that there is no good flour in Odessa!
March
Clear. Thank you. : flowers: There is certainly good flour, but I bake every day and it even happens twice a day. And the "eminent" flour is already biting ... Well, somewhere I came across information that all of Europe bakes bread with the obligatory addition of gluten. Well, this is the kind of flour they use, poor little ones ...
Okay, I'll continue to look for decent flour, but budget.
MariV
No, well, in principle, gluten - gluten - if there is not enough flour in the flour, then the bread will not be very fluffy. If there are no obvious contraindications such as celiac disease, then it's okay, add.
Lerele
Did !! What delicious !!!!!!
And although my roof fell through, it tasted not like a roll, but like real white bread, namely bread. I'm very glad, I'll say it again.
I bought semolina flour, not semolina, from the Turks yesterday. It seemed that the bun was normal, but it didn't work out with the roof, next time I will reduce a drop of water, but the taste is wonderful !!! There is a funny bubble on the roof, empty. Photo in the night, not really.

Bread with grains

Bread with grains

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