Wheat bread with honey and grains (in the oven)

Category: Yeast bread
Wheat bread with honey and grains (in the oven)

Ingredients

Wheat groats (I have unpeeled bulgur *) 123g.
Water 300g.
Dough:
Water 45C 400-500g. **
Wheat flour (I have "general purpose") 300g.
Dry instant yeast (Saf-moment) 8d.
Dough:
Opara
Wheat flour (I have "general purpose") 450g.
Salt 12g.
Honey soft 82g.
Steamed groats

Cooking method

  • Pour the grits with water (300 g), bring to a boil, cover and leave to swell for 30 minutes. The water should be completely absorbed into the grains. Cool down.
  • For dough, heat the water to 45C, add flour, yeast, stir with a spoon until smooth, cover and leave for 20 minutes.
  • ** I started with 400g. water, but in the process of kneading added another 100 g. You may have less water.
  • Add salt, honey to the dough, beat with a spoon for 1-2 minutes.
  • Add flour, mix on low speed in a food processor for 2-3 minutes. Cover and leave for 30 minutes.
  • Knead on medium-high speed until smooth, about 8 minutes.
  • Add the steamed crumbs, stir at low speed until the crumbs are evenly distributed over the dough for about 2 minutes. Do not knead, as the grains will damage the gluten. The dough is sticky, viscous:
  • Wheat bread with honey and grains (in the oven)
  • Put the dough on the table, oiled, stretch it into a rectangle, fold with an envelope (if necessary, grease your hands with oil), put in a greased container:
  • Wheat bread with honey and grains (in the oven) Wheat bread with honey and grains (in the oven)
  • Cover and leave for 30 minutes at room temperature.
  • Then fold the dough, return to the container, cover and leave for 50 minutes.
  • After a lapse of time, knead the dough, divide into 2 parts. Knead each part with your hands into a rectangle, roll it up with a non-tight roll, pinch the edges and put in molds (1.7 liters each) with the seam down. Cover and leave at room temperature for 50 minutes.
  • Sprinkle with water before baking.
  • Place in a cold oven. Turn on 200C and bake for 10-15 minutes, then lower the temperature to 180C and bake for another 10-15 minutes, bake until tender at 160C. The exact time depends on your oven. My total time was 50 minutes.
  • Cool on a wire rack on the side.
  • Wheat bread with honey and grains (in the oven)
  • Wheat bread with honey and grains (in the oven)
  • Wheat bread with honey and grains (in the oven)
  • Very aromatic and tasty bread with a sweetish moist crumb. I ate without anything and could not tear myself away. Recommend.

The dish is designed for

2 loaves of 740g each.

Note

* I used a dark brown whole grain bulgur with the top shell (bran) not removed.HERE I showed his photo.

The author recommends semolina, ground from whole grain of soft wheat, not white, traditional for white semolina, but brown, with bran and germ, whole grain crushed into fine semolina.
Photo: 🔗

Based on a recipe from LJ Luda 🔗, with words of gratitude.

Sonadora
Ksyushawhat a wonderful bread!
I believe! I couldn't tear myself away from this either! choy, quoting does not work for me

Omela
Manyash, yeah ... eat and eat !!
Twist
Ksyushawhat kind of bread !!! And the crumb is just fabulous
Omela
Marish, Thank you! Delicious bread.
Arka
My favorite perforated crumb!
Omela

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