Four varieties of bread based on the recipe "Old Bread"

Four varieties of bread based on the recipe "Old Bread"

Category: Yeast bread

Ingredients
for 1 kg:
Wheat flour	650 g
Rye flour	50 g
Water	450 ml
Salt	2 tsp
SAF-Moment	1 tsp

Cooking method

• Then I decided to experiment: 50 gr. rye flour replaced by 50 gr. :
• Oat
• Rice
• Bran sifted through a fine sieve.
• In addition to the type of additional flour, you can experiment with the amount, leaving the amount of flour at 700 gr. I changed the supplement from 50 to 100 grams. however 100 gr. give a more or less acceptable result only with rye flour, everything else - the taste, in my opinion, becomes worse, and stale quickly.

Note

I downloaded a recipe book from 5004 Moulinex from off-site, from 5002 itself. I was very attracted by "Bread according to an old recipe", with its simplicity in ingredients
In general, 4 completely different breads are obtained, but each is delicious in its own way
The Rye Flour Original is a gray bread, similar to the Rustic Bread recipe shown here
With oatmeal - perhaps the most delicious bread, white but not the same as the main one in bread makers, oatmeal gives a peculiar, very pleasant taste.
With rice - a very crispy crust, and the bread itself is like that too, crumbly, in any case, when you cut a lot of crumbs, the whitest of all
With bran - creamy, bran flavor, as I understand it, is the most useful of all.
In general, now, alternating the additive, this is our family's bread for every day, especially since it is much cheaper than the store one.

I also liked this recipe very much. I also downloaded this booklet and, despite the fact that I have a Panasonic 255, and there it is maximum permissible to use 600 gr. flour, I bake one-to-one according to the recipe Basic mode, size XL. The bread turns out to be wonderful and the oven can easily handle such a volume. What I also liked about this bread is a small amount of yeast (it seems to me that in the original recipe 2/3 tsp) and at the same time a very decent rise. Excellent bread for every day.

On my own behalf, I will add about my experiences.
Experimenting with a small loaf (only 400 grams of different flours).
With the addition of barley flour - the highest and very homemade flavor (pancake flavor).
With buckwheat flour - the lowest loaf. To get a buckwheat flavor, 1-2 tbsp is enough. tablespoons of buckwheat flour.

Why are you sifting the bran?

Try different bran, rye, wheat, oat, barley, or blends. Each bread will be different.

I also have bran straight from the mill - feed. There are such burdocks (shells come across if you do not sift. Besides, I keep goats - here I am through a sieve with a cell of 1 mm bran and divide - what has passed to me, what is left to goats

Good evening, I baked bread using this recipe, but it looked like the yeast didn't work. The bread is low, the roof is high. Shouldn't sugar be added? What does yeast eat?

Here is a photo for comparison: on the left with sugar, on the right without sugar:

Jan, yesterday I did it according to this recipe, the bread rose well as in the first photo that you have with sugar, but the crust is cracked: - (...