Whole Wheat Oat Bran Broom Bread by Peter Reinhart

Category: Yeast bread
Whole Wheat Oat Bran Broom Bread by Peter Reinhart

Ingredients

Soaker
Whole grain wheat flour 184 g
Oat bran 28 g
Flax (seeds) 14 g
Salt ½ tsp
Water 198 BC
Biga
Whole grain wheat flour 227 g
Saf instant yeast ¼ h. L.
Filtered water or mineral water. t 170 g (added 2 tbsp. L.)
Final dough
Soaker whole
Biga all
Whole grain wheat flour 56 g
Salt 1 tsp
Saf instant yeast 2 ¼ tsp (reduced to 1 ¼ tsp.)
Honey, sugar, brown sugar 42 g
Olive oil, unsalted butter 1 tbsp. l.
Whole grain wheat flour for adjusting and kneading.

Cooking method

  • Soaker
  • 1. Mix all the ingredients for the soaker for about 1 minute, until the flour is completely damp and the dough forms into a ball.
  • Whole Wheat Oat Bran Broom Bread by Peter ReinhartWhole Wheat Oat Bran Broom Bread by Peter Reinhart
  • 2. Cover loosely with plastic wrap and leave at room temperature for 12-24 hours (I put it in a jar, covered it with a lid, but did not twist it). (the soaker can be stored in the refrigerator for up to 3 days; in this case, remove it to warm up 2 hours before mixing the final dough)
  • Biga
  • 1. Mix all ingredients. I used mineral water, this time I needed to add 2 tbsp. l. water in excess of the recipe, otherwise the dough was dry and did not collect in a ball. Mix with your hands for 2 minutes. The dough is very sticky. Let rest for 5 minutes, then knead the dough again with wet hands for about 1 minute. The dough will become softer but still sticky.
  • Whole Wheat Oat Bran Broom Bread by Peter ReinhartWhole Wheat Oat Bran Broom Bread by Peter Reinhart
  • 2. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate for 8 hours (it can be stored there for up to 3 days). I put the big into another jar.
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • A jar with a green lid will stay overnight on the table (this is a soaker), and a jar with a white lid will go to rest in the refrigerator (this is a biga).
  • 3. 2 hours before mixing the final dough, remove the big from the refrigerator to keep warm.
  • This is how she looks the next day:
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • Final dough
  • 1. Divide Biga and Soaker into 12 parts, sprinkle with flour lightly so that they don't stick together. Add the rest of the ingredients for the final dough.
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • 2. Knead the dough with your hands for 2 minutes.
  • Combine - 1 minute at 1st speed, 2-3 minutes - at 2nd speed.
  • The dough should be soft and slightly sticky. I kneaded in a bread maker on the Dough program for only 2-3 minutes. You don't need to interfere for a long time!
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • 3. Sprinkle the work surface with flour and knead the dough for 3-4 minutes, adding flour if necessary, until the dough becomes soft and elastic, but not sticky. Let the dough ball rest for 5 minutes. Meanwhile, prepare the container, lightly grease it with vegetable oil.
  • 4. Knead the dough for another 1 minute. Transfer it to a greased container and dip in oil. Cover loosely with foil and allow to rise at room temperature for 45-60 minutes, until it increases by one and a half times.
  • 5. Finished dough:
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • Transfer to a lightly floured work surface and form a loaf of bread.
  • Lubricate with water on top, sprinkle with oat bran. Transfer to a prepared bread pan measuring 10x21 cm.
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • Cover and let rise for 45-60 minutes. up to one and a half times increase.
  • 6. Preheat oven to 220 ° C with baking stone and extra water tray.
  • When the dough is ready to bake, put it in the oven and pour 1 cup of hot water into this baking sheet, reduce the temperature to 180 degrees and bake for 20 minutes. Turn the loaf 180 degrees and continue baking for 20-30 minutes, until the bread is browned on all sides. My bread was ready in 45 minutes.
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • 7. Cool on a wire rack for about 1 hour.
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • Whole Wheat Oat Bran Broom Bread by Peter Reinhart
  • Variations:
  • in the final dough, if desired, add 110 g of lightly toasted seeds or nuts.

The dish is designed for

1 loaf

Time for preparing:

Cooking - 2 days. Day 1: soaker and biga, 20 minutes weighing and mixing, autolysis overnight. Day 2: 2 hours to warm up the big, 12-15 minutes to mix. 2-3 hours fermentation, shaping, proofing. 40-60 minutes baking.

Cooking program:

oven

Note

This cooking technology allows you to maximize the taste of whole grain flour and get delicious bread from it. Delicate and fragrant crumb, thin crust! This bread will taste pleasantly sweet. It is good both by itself (with a cup of tea - beauty! And cakes are not needed), and in combination, for example, with cheese, it is wonderful!
Whole Wheat Oat Bran Broom Bread by Peter Reinhart
Bread is rich in fiber (water-soluble from oat bran and flax and insoluble from wheat bran), as well as omega-3 fatty acids from flax seeds.
The author calls it "broom bread".
Recipe from the book "Whole Grain Breads" (Peter Reinhart). My translation.
I wish you all delicious and healthy pastries!

Albina
What a handsome bread? A master class Whole Wheat Oat Bran Broom Bread by Peter Reinhart Whole Wheat Oat Bran Broom Bread by Peter Reinhart Whole Wheat Oat Bran Broom Bread by Peter Reinhart
Tanyulya
Anya, what a crumb !!!!! with oil fkuuuuusno! Since morning I have hung on Angelina's bread, now I admire yours!
yudinel
Anya! You are so clever and a needlewoman, stunned ...! I so dream of learning how to bake bread myself, you have already taught me a lot. ... Thanks for another lesson !!! I will try to be a diligent student! Very nice bread.
Anise
Quote: Albina

What a handsome bread ...
Albina, Thank you!

Quote: Tanyulya

... what a crumb !!!!! with oil fkuuuuusno!

Tanyulya, thank you, you're right, with butter it will be simply incomparable!

yudinel Elena, completely embarrassed me, but I myself am constantly learning, and baking bread as well. Let's study together!
And I really love Peter Reinhart's recipes.
lappl1
Anya, wonderful recipe! The bread is wonderful! And everything is so simple. I didn't even believe it at first when I looked at the picture. And the fact that there are so many benefits in it makes this bread simply irreplaceable! Thank you, Anya, for the recipe.
Gala
Anya, beautiful bread! The composition is excellent. Everything is shown and painted in great detail, it will have to be done.
Kras-Vlas
Wow, what a hero!
Anya, thanks for the recipe and an excellent master class!
I really want to make friends with ZZ flour, in recipes with small doses it seems like it is possible to be friends. and when I tried (a very long time) purely CZ, then in the oven the loaf just spread into a pancake, since then I am afraid of it ...
and with such a detailed guide, it's not scary to try!
Tumanchik
Anya is simply not imitated! I bow my head to such skill! Tell me why divide into 12 parts?
Rada-dms
There is no limit to delight! I don't know if I will ever make up my mind !! But I bookmark it for sure! Thank you! The pulp just shook!
lappl1
Quote: tumanofaaaa
Tell me why divide into 12 parts?
I am also interested in this question.
Loksa
Anya is a very beautiful and healthy bread, I liked it too. You even made it more beautiful! Thank you
Anise
lappl1, + Gala +, Kras-Vlas, tumanofaaaa, Rada-dms, Loksa, girls, dear, thank you all for the praise of the bread and for your attention to the recipe! I am very pleased that I liked the bread!

Quote: tumanofaaaa
why divide into 12 parts?

Look, on the second day in the morning we have two tests that are quite ready for use - big and soaker. Due to the long "rest" they already have developed gluten and even taste! But they are very different in composition. Now they need to be combined into one common dough so that they are evenly distributed in each other, while trying not to damage the already finished structure. I dare to suggest that dividing by 12 is optimal to get a well-mixed final dough, and at the same time keep everything valuable (especially the developed gluten) from the bigi and the soaker.
Kara
Anyuta, as always - aerobatics! I bake your bread with my eyes closed, I always know for sure that the result will exceed all my expectations Finally, a recipe for bread without sourdough (well, I won't make friends with them)
Tumanchik
Quote: Anise
I dare to suggest that dividing by 12 is optimal to get a well-mixed final dough, and at the same time keep everything valuable (especially the developed gluten) from the bigi and the soaker.
Anyuta you are a pro!
lappl1
Quote: Anise
I dare to suggest that dividing by 12 is optimal to get a well-mixed final dough, and at the same time keep all the valuable (especially the developed gluten) from the bigi and soaker.
Anya, thanks for the clarification! Everything turns out to be very logical!
ksyxa911
Anya, excuse me for the stupid question, but if you make it purely on wheat flour? My pets don't eat CZ. I liked the recipe.
Anise
Quote: ksyxa911

... and if made purely with wheat flour? My pets don't eat CZ.

Ksyxa911, maybe it's better to pick up some other recipe, based on one wheat flour, already tried and tested? Or do you want to cook using this technology? If anything, then do not add all the water at once, ordinary flour takes less water than whole grain.

Take a look also at this section: Wheat yeast bread
There are recipes for bread made from wheat flour for every taste.
Anise
Kara, Ira, thanks!
I would be very glad if this recipe comes in handy!
NataliARH
Anyuta, bread is a handsome man of luck in the competition!
Anise
Natasha, Thank you!
ELa_ru
Anise, Anya! Thanks a lot for the recipe. I just took the bread out of the oven, it's getting cold. I baked at once a double rate with sunflower and pumpkin seeds. Everything matched up to a gram and a milliliter. I did not add water to the Biga. Good luck with the competition. And here is the bread itself:

Whole Wheat Oat Bran Broom Bread by Peter Reinhart
Anise
ELa_ru, Evgenia, what beautiful, well-made loaves!
It should be even tastier with the addition of seeds! How glad I am that everything worked out! Thank you for the photo, with great pleasure I admired such a wonderful bread!
Write when you taste how you taste. It is correct that a double portion was made. This bread keeps freshness for a long time, does not crumble when slicing and is very aromatic!
Thanks for your wish!

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