Whole grain bread

Category: Yeast bread
Whole grain bread

Ingredients

Whole grain flour or 2 varieties 500 g
Wheat flour, premium 100 g
Pressed yeast or 12 g
dry 2 tsp
Sugar 2 tbsp. l
Salt 2 tsp
Water or whey 370 ml
Molasses (honey) 1 tbsp. l
Sunflower oil 1 tbsp. l

Cooking method

  • Whole grain bread.
  • Load all the ingredients into the HP in the order indicated in the instructions for your HP. In my "Borok" - first the liquid. I set the color to dark, weight 750 g, but took 66% of the weight of the indicated ingredients to get a small bread up to 500 g.
  • And this is the same bread, but with whey.
  • Whole grain bread
  • Even tastier, more porous and more aromatic.

Time for preparing:

3 hours 40 minutes

Note

The result is an exceptionally wonderful bread - with a crispy crust, aromatic and very tasty, and most importantly healthy.

Whole grain bread

MariS
This is bread according to the same recipe, only with 2 grade flour. Taste, aroma and crisp ...
All ingredients are back at 66% of the recipe. we
love a little bread - to eat quickly and bake a new one!
Whole grain bread
Vitalinka
Marinochka, brought you a report and thanks for the bread!
Yesterday I baked for my friends, we liked the bread! Only I added honey instead of molasses and the bread seemed a little sweet to me, but everything turned out great!

🔗 🔗
MariS
Vitalinochka, what a handsome man you have turned out! Just beautiful!

Thank you for tasting the bread and such a beautiful report - I am very pleased!

MariS
Quote: Vitalinka


Yesterday I baked for my friends, we liked the bread!

Whole grain bread Whole grain bread

Vitalinochka, I am haunted by the question that I forgot to ask yesterday.
After all, you baked bread in the oven - so tell me, pzhl., Where did you knead the dough and the time of proofing later?
I also want to try it in the oven ...
Vitalinka
Quote: MariS

Vitalinochka, I am haunted by the question that I forgot to ask yesterday.
After all, you baked bread in the oven - so tell me, pzhl., Where did you knead the dough and the time of proofing later?
I also want to try it in the oven ...
Marina , the dough was kneaded with a combine. After kneading, I rounded the dough, greased the bowl with oil and left it in it for proofing for 1 hour. An hour later I kneaded the dough, formed a round blank and put it in the oven for proofing at a temperature of 30 degrees. After about 30 minutes, I made cuts and let it stand for another 10 minutes, then switched the temperature in the oven to 180 degrees and turned on the convection. When the bread is slightly browned, lowered the temperature to 160 degrees and baked until tender. The dough keeps its shape very well, so there were no problems with baking. Try it!
MariS
Thank you for your prompt reply, Vitalinka.
Great! What a quick bread, and it turns out very beautiful
Something HP has recently been used only for kneading - completely different bread from the oven, right?
Vitalinka
Quote: MariS


Something HP has recently been used only for kneading - completely different bread from the oven, right?
I also like the bread baked in the oven better.
klera1563
Quote: MariS

Thank you for your prompt reply, Vitalinka.
Great! What a quick bread, and it turns out very beautiful
Something HP has recently been used only for kneading - completely different bread from the oven, right?
Marina, please tell me, and when you baked this bread in a bread maker, on what program?
You get very beautiful, even.
MariS
This is how bread turns out in a round shape, since a small amount of ingredients in a rectangular shape does not spread evenly.
The program was used by both the 1st and 2nd.
Thanks for your interest in the recipe! Bake for good health, Svetlana!
klera1563
MariSMarina, thanks for the answer, I don’t want to seem boring, but could you please clarify, the first, as I understand it, is the Main program for baking white bread, everything is clear here, and the second is French bread or Whole grain?
Why I clarify, I changed the Panasonic HP to Mystery, I bake small loaves (we don't eat a lot of bread now and we don't eat white bread), so there was no need for a large HP. So there is something on the Whole Cernova Pr-me, no matter how I can not manage bread.
And your recipe, well, exactly what we need. I want to cook it the other day and do everything right and not spoil it.
Admin

Whole wheat bread is good at Basic Prog, after all, wheat flour, there is a lot of gluten
See here Gingerbread Man made from whole grain flour. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
MariS
While I was getting ready, Tanya-Admin already answered you, Svetlana.
The first program is my main one - 3 hours baking, and the second - from wholemeal flour, baking for 3 hours 40 minutes. With the addition of whey, the taste and quality of the bread is amazing!

Tanyush, thanks for your help.
klera1563
Girls, Tanya, MarinaThanks for the instant replies.
Since I've been baking in a bread maker for about 3-4 years, I don't seem to have any problems with koloboks. But during baking in the new HP, it becomes well, very dry, it seems that he has a lot of time for a small loaf or too much heat. In Panasonic I always baked, if white, then on Basic or French. if rye, then on Rye, whole grain - on Wholegrain, and in this HP I wanted to use programs designed specifically for a specific bread. There are no problems with all the bread, but the whole grain one is stubborn, so far the new bread maker does not give in to me. I also have Alaska, which I also easily mastered.
I'll try to change the flour, I have a French thing, I'll go to get Altai flour.
Marina. but it is correct that I clarified, and I have 2 - this is French bread, in both bread makers there was
Yes. and I also bake whey, I always use it instead of milk.
Thank you again.
MariS
Svetlana, good luck to you - bake for good health! And may you always get good breads!
klera1563
Thank you, Marina, for your kind words! I am glad to have met you.
MariS
And you,Sveta, Thank you! I will be glad to communicate with you.
klera1563
Marina, all the same I got to baking bread. They haven't tasted it yet, but it looks like this. I bake scanty loaves. But I am also not yet delighted with its appearance, the kolobok was normal, and already in the finished form I was disappointed. In the next. Since I will bake on the main program, as Tatiana advised
Whole grain bread
MariS
Quote: klera1563
I bake scanty loaves
Sveta, I wrote above that small breads (a small amount of ingredients) are good only in round form.
I can see how they differ from the photo ...
I hope that you will not be disappointed with the taste. Such bread is not for everybody.
klera1563
Marina, the recipe is good and tastes good too. Today I tasted bread. It's about my HP, the program has 10 seconds of kneading, it is almost at the end, before the last rise of the dough. There is no sense from such a batch, and the appearance deteriorates. If you look closely, you can see a fold type in the photo, closer to the left edge, and "horns". on the dome. This is from this short kneading, the dough just from a good kolobok, which has risen well enough, turns into a squiggle, and does not have time to pretend to be baked.
It turns out you need not to miss these same 10 seconds. and have time to tweak, or try the oven on a different program, the oven will not work, because it began to junk. In MV, too, a loaf is too small, then you need a large oven.
And the bread is great, I put 5.
MariS
Sveta, I am very glad that I did not disappoint the bread (otherwise I already began to worry)
Still, it would be nice to try a round bake, if there is such a bowl. Round, I always get smooth and beautiful.
Thank you for your feedback and photo report.
klera1563
Marina, a round bowl is only in a multicooker, for the oven there are silicone round and rectangular metal ones, but, as I wrote, I no longer bake bread in the oven.
No. and what to be upset, before me, people baked according to this recipe, they supported their messages with beautiful pictures. So I shouldn't have worried, the recipe is good.
MariS
My bread maker has two shapes: round and rectangular, so I strongly suggest baking small breads (less than 700 g) in a round shape - I have repeatedly tested it.
Thank you, Sveta, for the kind words and very nice that I liked the bread!
Vladimir77
Hello everyone! I am a beginner baker but with a great desire to achieve good results. I ask for help.
My bread is delicious, but the top lid of the loaf falls through. What to do to prevent this from happening?
Thank you in advance for your advice.
Vladimir.
Admin

To start with this topic "The bread failed again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 read carefully and follow all advice
MariS
Quote: Admin
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146942.0 read carefully and follow all advice

Thank you, Tanya, for five secrets of baking and a timely answer to Vladimir!
Study, study and study again before getting good bread.
tvt
I have long wanted to try. Finally I collected all the ingredients + a new beauty and assistant "Mirta BM2088" appeared.
I filled in all the ingredients and installed the program 5. Whole grain - it turned out: Whole grain bread... The weight of the loaf is 925 grams.
MariS
Quote: tvt
I have long wanted to try. Finally I collected all the ingredients + a new beauty and assistant "Mirta BM2088" appeared.
Congratulations on your assistant, Vladimir!
Quote: tvt


I filled in all the ingredients and it turned out: Whole grain bread.

You have got a beautiful bread! The assistant did a great job!
The main thing is that the taste of the bread is to your liking. Bake for good health!
Irin1
MariS, baked another bread of yours. And again - success! Tasty and healthy. I also counted the products for a small loaf. Thanks for the recipe! Here's how the bread turned out:
Whole grain bread.Whole grain bread
MariS
The handsome man turned out - fluffy! Great!
This bread is very fond of my daughter. Only now she bakes herself. Neither oil nor sugar adds - she is losing weight.
And I like adding honey to whole grain pastries. Irina, thanks for the photo report!
Probel
Thanks for the recipe, this is the first bread that I got in a bread maker, after three unsuccessful attempts.
MariS
Quote: Probel
this is the first bread that I got in a bread maker, after three unsuccessful dads.

Probel, Tatyana! I am glad that the bread turned out and I liked it. Bake for good health!

And all beginners had difficulties in baking. Here, on the site, there is a lot of necessary information on all issues. Successful breads !!!

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