Sourdough wheat bread with apple and oatmeal

Category: Sourdough bread

Sourdough wheat bread with apple and oatmeal

Ingredients

Oatmeal (I have "Nordic" cooking time 1 minute) 50g.
Boiling water 100 ml.
Wheat flour 300-350g. (depending on the kolobok, it took me 360g.)
Wheat sourdough (100% hydration) 200g.
Apples, peeled and grated 200g.
Vegetable oil 1 st. l.
Fresh yeast 5d.
Salt 7d.
Lubricating egg 1 PC.

Cooking method

  • Steam the oatmeal with boiling water, leave to cool (5-10 minutes, no more, otherwise the flakes will stick together and it will be difficult to stir)


  • Mix sourdough with flakes, grated apple, butter. Crumble yeast into a mixture. Stir again. Pour the mixture into the HP bucket.


  • Top with flour, salt. "Dough" mode. We follow the kolobok, it must be correct, not stick to the walls, not smear along the bottom. Add flour if necessary. After kneading, turn off the stove and leave it for 1.5 - 2 hours until the dough increases by 2-3 times. It took me 2 hours.


  • Put the risen dough on the table sprinkled with flour.


  • Form a loaf or loaf (as you like). Cover with a towel and leave until doubled (I have 1 hour).


  • Brush with egg before baking. Despite the warnings of the author, before baking, I nevertheless made cuts, and they really "floated" a little. However, this did not affect the taste.


  • Bake in an oven preheated to 210 degrees for 25-30 minutes, then reduce the temperature to 190 degrees and bake for another 10-20 minutes.


  • Put the finished bread on a wire rack, grease it with olive oil if desired and let it cool for 20-30 minutes.


  • The taste is unearthly !!!! The crumb is springy !!! The crust is crispy !!!


  • Sourdough wheat bread with apple and oatmeal


  • Lyrical digression:


  • The bread recipe is taken here 🔗 ... To begin with, I will quote the words of the author:


  • - Firstly, the amount of flour required can be very, very different, and at the same time it is very significant. The reason for this is pretty simple - apples. It depends on their “wateriness” whether you will add extra flour, so do not be surprised if you have to add an extra 30-50 grams of flour so that the dough is not too liquid.


  • - Like any dough with vegetable additives, this dough is very, very sticky and naughty. Therefore, dust your hands and work surface with flour each time you work with this dough. Also, instead of flour, you can grease your hands a little with olive oil - it will be much easier to work with the dough.


  • - I would not advise making cuts on the formed loaf, as they are usually done when making ordinary bread. The reason is quite simple - due to the large number of additives, the dough does not hold its shape so well, and when cut, the formed loaf tends to creep in different directions. Of course, this is not so fatal, but bread can lose its beautiful appearance as a result.



Gasha
Bush, you are a MASTER !!! I'm proud of you !!!
Freken Bock
Omela , super!
Omela
Gasha, Freken Bock , Thank you! I am a little proud of myself too !! Why, I'm proud of the full program !!! Sourdough wheat bread with apple and oatmeal
Gasha
Quote: Omela

I am a little proud of myself too !! Why, I'm proud of the full program !!! Sourdough wheat bread with apple and oatmeal

Khtob doubted !!! Download, Mistletoe, your day !!!
Lana
Omela 🔗
Beauty is not earthly Your bread, it is worth growing a sourdough for it!
Can I also jump with you from admiration and desire to bake the same? 🔗
IRR
Mistletoe, .... mono I'm here, too, will I be proud of you? (and this is from a surplus of feelings)

Yaroslavna

Very appetizing loaf! Bravo!
Apple pectin + dough = it's awesome !!!
A similar recipe was baked in HP. I found that apples and hazelnuts are very friendly in bread.
Omela, and if, instead of the sourdough, 200 g of ripe dough (I have not yet matured to the sourdough, I am mastering the self-leavening dough), the result will also be successful?
Viki
Quote: Yaroslavna

Omela, and if, instead of the sourdough, 200 g of ripe dough (I have not yet matured to the sourdough, I am mastering the self-leavening dough), the result will also be successful?
May Omela forgive me, but I will intervene:
The result will be good if you recalculate the humidity. Ripe dough and liquid French sourdough have different consistencies.
200 gr. sourdough = 100 gr. flour + 100 gr. water.
200 gr. ripe dough = 125 gr. flour + 85 gr. water (210 gr. after fermentation in the refrigerator, plus smeared on the basin, about 200 gr. remains)
To make a substitute in this recipe, you need to take 200 gr. ripe dough, add 15 g to the amount of liquid in the recipe. and not give 25 gr. flour. That's all the math. You don't need to change anything else. Good luck!
And do not forget to show us the bread on ripe dough in Temko.
Yaroslavna
Omela, our breads are like step brothers. Only your recipe is based on sourdough, and mine is on ripe dough, otherwise relatives Thank you for turning my memory to this delicious bread

Sourdough wheat bread with apple and oatmeal
Sourdough wheat bread with apple and oatmeal
Omela
Yaroslavna , great bread turned out !!! And I look at you there still semAchki ???
Viki
Quote: Omela

do you still have seeds there ???
.... well, let's take a closer look .... but there are hazelnuts! Well, yes, hazelnuts!
Yaroslavna
Vkusnata We tried it today. I sit in front of a computer and knead bread and butter, I didn't even take cheese so as not to spoil the taste of bread
We have a frost -38 in Siberia, I have to stay at home with the baby, here are the kilograms and hiring. As soon as the frosts are over, I will be less likely to visit the forum - you have to buy some products in order to bake bread again
Girls, thanks for the baking tips
lina
Yaroslavna, good bread! I see, baked in the oven? How is the smell real?
Frost (we have the same). and dress with cabbage, feet in hands and at a pace along the street? Without the baby, of course. It's ok if there is no wind
Yaroslavna
Lina, I'm hooked on bread from the oven. Now I also got to the ripe dough. And today I opened my mouth and admired the sourdough bread.
All this is fascinating. While my family is looking at me in surprise - there is enough trouble around the house. And I gain strength in mastering new things, I rest in my soul.
And as for the frost, I'm not afraid. It's just that my baby daughter is with me from morning to night and from night to morning. Tomorrow T will rise to -31, so let's run and rush to the street.
Lina, thanks for the direction that I received from you during the baking turmoil
IRR
Mistletoe, , well, you ... do not throw your slippers. I baked this bread in HP, with WIKIwith ripe dough instead of sourdough, counted by eye, without scales, with pears instead of apples. In short, troubles are everywhere. Besides the result. The loaf is light, the crumb is lacy, the fibers are straight away So now I will call him- omelkin bread

Duc, what? Execute no way, pardon?
Sourdough wheat bread with apple and oatmeal

Omela
Quote: IRR

Duc, what? Execute no way, pardon?
IRR, of course EXECUTE 🔗... Where is the cherished phrase: "And the rest is all according to the recipe!". Add it quickly and it will be for you 🔗... The bread was excellent !!!!
IRR
this morning already the second speckle with a more correct roof. But again with pears ...
The rest is all according to the recipe

Sourdough wheat bread with apple and oatmeal
Omela
Well, straight drummer capitalist bakery labor !!! 🔗
IRR
Quote: Omela

Well, straight drummer capitalist bakery labor !!!Sourdough wheat bread with apple and oatmeal
that's what it means - no skype for one evening
Tatiana S.
Thank you, Omela, per recipe! I baked it yesterday, but only in HP and on raisin sourdough. I liked it very much. Now I'm going to make another bungle now with onion sourdough, or rather, this ripe dough. We'll have to count a little, increase the water, and reduce the flour. I think it will turn out no worse
Omela
Tatyana, glad you liked it!!!!
Tatiana S.
I baked two breads with onion sourdough, but instead of oatmeal I tried millet. Very much even nothing, not worse than with oatmeal. I really love millet porridge with apples, so I decided to try
Omela
Tatyana, great !!!!
Svetlana. 63
Girls, can you ask a stupid newbie? (or poke your nose where you can read about it) The question is - why add yeast if there is sourdough?
Omela
Quote: Svetlana. 63

The question is - why add yeast if there is sourdough?
Svetlana, I added yeast, because I had a young, fragile leaven to help her. Of course, yeast is not needed with a strong leaven.
Svetlana. 63
Thank you very much for such a prompt response! Let's go bake your such attractive bread
Omela
Good luck!
Tatiana S.
Quote: Svetlana. 63

Girls, can you ask a stupid newbie? (or poke your nose where you can read about it) The question is - why add yeast if there is sourdough?
I add a little yeast so as not to wait 3-6 hours on the proofer, but it would be possible to bake in automatic mode. I bake with sourdough in the "Wholegrain" mode
Svetlana. 63
wholegrain? thanks, I must try. I now bake in 2 stages (if I do not bake in the oven) - first I knead the dough, then turn it off and wait for the "baking" mode to rise. I thought not to pick up the automatic one, I should try whole grain. Thank you
Tatiana S.
I have the whole C / C cycle - 3 hours 40 minutes. for 900 g and 3:32 - for 700 g. I add pressed yeast 4 gr. Without sourdough, in this mode, my bread turned out with a fallen roof, but now I don’t know grief, it turns out tall, beautiful and very tasty.
Svetlana. 63
Quote: Tatiana S.

I have the whole C / C cycle - 3 hours 40 minutes. for 900 g and 3:32 - for 700 g. I add pressed yeast 4 gr. Without sourdough, in this mode, my bread turned out with a fallen roof, but now I don’t know grief, it turns out tall, beautiful and very tasty.
I did not understand - without sourdough it turned out with a fallen roof or without yeast 4 grams?
I have it on the automatic mode with sourdough but without yeast all the time it turns out with a fallen roof, I can’t select the mode in any way.It turns out good only when I watch it rise and put it on baking manually.
Tatiana S.
Quote: Svetlana. 63

I did not understand - without sourdough it turned out with a fallen roof or without yeast 4 grams?
I have it on the automatic mode with sourdough but without yeast all the time it turns out with a fallen roof, I can’t select the mode in any way.It turns out good only when I watch it rise and put it on baking manually.
No, I used to bake without sourdough, on pressed yeast, I added 9-10 grams of them. Our locally produced yeast is very strong and, apparently, they should have been put in less. The bread rose well, but the roof fell off when baking. Now I put in a sourdough or raisin or onion, usually 200-250 grams + 3-4 grams of pressed yeast. In the Basic mode, with such a tab, the bread does not have time to rise enough (I have Basic - 3 hours for 900 grams and 2:53 for 700 grams). I had to put "Pause" (I have such a function) and thus add the proving time. And when the oven began to operate in C / W mode, this time was enough. But, probably, everything is individual for each HP, each leaven and yeast, because everyone is different, you just need to adapt. Good luck
Svetlana. 63
Thanks. I will experiment.
put on
What great fellows you are all! I'm glad I went to the Bread Maker, I also bake bread myself, your recipe is very good!
Omela
put on , welcome to the forum and thank you!
Mandarinka
Oksana, good night
Tomorrow I will have (I hope) a French liquid leaven ready, I found this bread of yours in the topic about that leaven.
I'll bake it tomorrow!
Do I understand correctly that the leaven is ready if it has doubled in size? And I just take 200 grams from it and mix it in HP with the rest of the ingredients?
And then what to do with the remaining leaven? There really will be a little bit of it then ... (130 g, in theory, it should be)

And another question, when will it be possible not to add yeast to the leaven? Well, in about how many days or weeks?
Omela
Mandarinka, congratulations on the leaven!

Quote: Mandarinka

Do I understand correctly that the leaven is ready if it has doubled in size? And I just take 200 grams from it and mix it in HP with the rest of the ingredients?
Everything is correct.I draw with a felt-tip pen right on the jar to make it clearer.

Quote: Mandarinka

And then what to do with the remaining leaven? There really will be a little bit of it then ... (130 g, in theory, it should be)
130g. - that's a lot. I usually leave 35g. sourdough, I feed her 35 flour + 35 water. I leave it on the table for about 2 hours (after the first holes appear) and put it in the refrigerator.

Quote: Mandarinka

And another question, when will it be possible not to add yeast to the leaven? Well, in about how many days or weeks?
You can immediately bake without yeast if the leaven is quick. The only thing is that the fermentation and proofing process can take a long time and must be visually controlled.

Good luck!
Mandarinka
Thank you very much! I'm finally starting to understand! ))
That is, I will leave 35 .. And the remaining 95 can be made for pancakes? I kind of read there what you can? I just don't understand how to do it right ...
(95 sourdough = 42.5 flour + 42.5 water, does that mean I have to subtract those parts from my basic pancake recipe to add sourdough?)
Omela
Quote: Mandarinka

That is, I will leave 35 ..
No, well, I leave it. You can leave 50 for an even count.

Quote: Mandarinka

(95 sourdough = 42.5 flour + 42.5 water, does that mean I have to subtract those parts from my basic pancake recipe to add sourdough?)
Everything is correct.
Mandarinka
Good!!! I understood everything I will leave more ... And then suddenly again in which recipe you need 200 g, but I only have 105)))
Omela
By the way, I'm still drying the unused sourdough. I spread it on a silicone mat and leave it on the windowsill for 2 days, then grind it into powder with a blender. This is in case something suddenly happens to the living leaven.
Omela
Quote: Mandarinka

And then suddenly again in which recipe you need 200 g, but I only have 105)))
Nooooooo. These 105 will need to be activated, but she sleeps in the refrigerator, that is, feed another 105 + 105 (for wheat-rye), and preferably 10g. sourdough + equal amounts of water and flour required for the recipe ... So there will be plenty !!!!
Mandarinka
ABOUT! Cool thank you very much !!!!

And exactly ... Before use, still feed!
Omela
Yes, it is necessary to feed .. I added the options there.
Mandarinka
Quote: Omela

Yes, it is necessary to feed .. I added the options there.

Something didn’t grow, my sourdough didn’t have bubbles on top, a little ... But the volume didn’t increase. I'll try to wait another hour, put it under the battery, if it doesn't grow, then I'll probably repeat the last procedure again ... Only I'll try not the highest grade flour, but whole-grain flour for feeding ...

By the way, in this recipe, bread, cereals can somehow not be used?
Omela
Mandarin duck, how long did it stand?

Quote: Mandarinka

By the way, in this recipe, bread, cereals can somehow not be used?
You can not use it, replacing it with flour.
Mandarinka
Quote: Omela

Mandarin duck, how long did it stand?
You can not use it, replacing it with flour.

Stood from 24 to 11 in the morning .. I fed her wheat wallpaper now.
In that topic about leaven (I really haven't read it all yet), I saw that you can't keep it for more than 12 hours ... I hope I understood correctly?
Omela
Quote: Mandarinka

I saw that I couldn't hold it for more than 12 hours ... I hope I understood correctly?
No, you can keep 16, just more acid. But of course it depends on flour. I have now also fed the wheat and it is worth not mooing, not calving.
Mandarinka
Quote: Omela

No, you can keep 16, just more acid. But of course it depends on flour. I have now also fed the wheat and it is worth not mooing, not calving.

I fed at 11, now it's 18:00 - no changes ..
Maybe you don't need to cover it with a film? Then it gets windy ...: /

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