Wheat bread with whole grain flour and bran

Category: Yeast bread
Wheat bread with whole grain flour and bran

Ingredients

premium wheat flour 280 g
whole wheat flour 120 g
wheat bran 50 g
salt 1h l.
honey 1 tsp
vegetable oil 1 tbsp. l.
milk 4-4.5% 300 ml
water 155 ml
yeast 1.5 tsp.
flax seed 20 g
sunflower seeds 30 g
pine nuts 30 g

Cooking method

  • Very tasty and healthy bread. First you need to fry the bran in a dry frying pan and cool. Then we load the ingredients into the bread maker. We put seeds and nuts in the dispenser (if any) or upon a signal.
  • I baked in Panasonic on the program "Diet raisin bread".

The dish is designed for

900 g

Time for preparing:

5 h.

Cooking program:

Dietary

Masinen
What a cute bread !!
Julik_81
the proportions of flour and liquid are completely wrong !!! The liquid dough turned out! I had to report on the go
Admin
Quote: Julik_81

the proportions of flour and liquid are completely wrong !!! The liquid dough turned out! I had to report on the go

Agree! The overkill for liquid is very large: about 450 grams of dry matter and about 580 ml of liquid. - a big discrepancy even in the presence of bran and seeds.

Julik_81when you take someone's recipe, first of all, you need to check the consistency of the ingredients, and adjust them to suit your kneading and baking conditions - and you will have bread happiness
Julik_81
I, of course, had doubts about the liquid, but I thought that maybe it should be so))) As a result, everything squelches in the bread maker, I had to turn off the program and put it in a new way, adding whole flour to the eye (I poured 100 grams). .. I don't know what happens now
Lamark
Quote: Admin
Agree! The overkill for liquid is very large: about 450 grams of dry matter and about 580 ml of liquid. - a big discrepancy even in the presence of bran and seeds.
And where does 580 ml of liquid come from? 480 will be more correct. I did less, in the end I had to add water, since the dough was very tight.
Admin
Quote: Lamark

And where does 580 ml of liquid come from? 480 will be more correct. I did less, in the end I had to add water, since the dough was very tight.

Water and liquid are not the same thing. The liquid includes all the ingredients that are in a solid-semi-solid state and which dissolve from heat-friction during mixing and release liquid, turn into a liquid state and thereby increase the amount of liquid in the dough.
Such products can be: honey, any butter, any cheese, cottage cheese, potatoes and so on ... for example, cheese contains up to 50% liquid
See for yourself the effect of converting solid, frozen foods into liquid

Once again I looked at the bread recipe - there is a discrepancy, and perhaps the wrong spelling of the number of ingredients in the recipe.
Lamark
Quote: Admin

Water and liquid are not the same thing. The liquid includes all the ingredients that are in a solid-semi-solid state and which dissolve from heat-friction during mixing and release liquid, turn into a liquid state and thereby increase the amount of liquid in the dough.
Such products can be: honey, any butter, any cheese, cottage cheese, potatoes and so on ... for example, cheese contains up to 50% liquid
See for yourself the effect of converting solid, frozen foods into liquid

Once again I looked at the bread recipe - there is a discrepancy, and perhaps the wrong spelling of the number of ingredients in the recipe.
And yet a tablespoon of oil and tea honey could not turn into 125 ml of liquid in any way. I wrote everything the way I did it.By the way, I noticed that I put more liquid than is written here on the forum in recipes. I don’t know what it’s connected with. I weigh everything on a scale and measure it with a glass from a bread machine. There is definitely no mistake. According to the recipes from the book, everything turns out perfectly, but there is a lot of liquid.
Admin
Quote: Admin


Once again I looked at the bread recipe - there is a discrepancy, and perhaps the wrong spelling of the number of ingredients in the recipe.
Lamark
However, the result of this discrepancy is in the photo.
Admin
Quote: Lamark

However, the result of this discrepancy is in the photo.

And here too:

Quote: Julik_81

the proportions of flour and liquid are completely wrong !!! The liquid dough turned out! I had to report on the go

I will not argue and insist. But if there are comments and complaints about the recipe from people, you need to pay attention. And with the next baking of bread, once again check in fact the correctness of the ingredients in the dough, and the correctness of the recipe
Julik_81
Quote: Admin

And here too:

I will not argue and insist. But if there are comments and complaints about the recipe from people, you need to pay attention. And with the next baking of bread, once again check in fact the correctness of the ingredients in the dough, and the correctness of the recipe

As a result, in the process of kneading, I added another 100 grams of whole flour and the bread turned out! The rights are too soft, you can still add flour or greatly reduce the liquid ...
Lamark
What kind of bran do you have? Maybe it's all about them? I have only 5 g in two tablespoons, that is, 50 g is about 20 tbsp. l. (no slide, or 10 with a slide). They eat up almost all the liquid. This is not the first time I have baked this bread.
Admin
Quote: Lamark

What kind of bran do you have? Maybe it's all about them? I have only 5 g in two tablespoons, that is, 50 g is about 20 tbsp. l. (no slide, or 10 with a slide). They eat up almost all the liquid. This is not the first time I have baked this bread.

I'll intervene again. And here are the spoons and the conversion of weight into different units? You gave the correct recipe, in one unit - grams and milliliters, and other bakers do not need to translate anything, but simply follow your numbers - and they do not agree

See and count yourself according to your data:

premium wheat flour 280 g
whole grain wheat flour 120 g
wheat bran 50 g
salt 1 tsp l.
honey 1 tsp
vegetable oil 1 tbsp. l.
milk 4-4.5% 300 ml
water 155 ml
yeast 1.5 tsp
flax seed 20 g
sunflower seeds 30 g
pine nuts 30 g

And the bran is listed as rah in grams!

It seems to me that further there is no point in throwing a discussion - once again bake bread and pay more attention to the writing of the recipe and the tab in the dough after measuring and weighing the products
Lamark
Everything is just right. If the bran is very dry, then there will be more of them by volume of the same mass. And they will take more water. And if they are more humid and heavy, then there will be less of them in volume and they also need less water. Roasting, of course, diminishes the moisture, and the more moist the bran, the more weight will be lost.
I bake exactly as I wrote and everything works out for me. So, it's a matter of the quality of the products. So I want to figure it out.

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