Olga from Voronezh
Thanks for the advice !!!
Brewed wheat bread (oven)
Brewed wheat bread (oven)
luchok I am reporting! Recalculation for 700g loaf. I put it on the "dark crust" mode, which I got. But I haven't cut it yet - the hot one is resting under a towel and waiting in the wings.
Brewed wheat bread (oven)
Brewed wheat bread (oven)
Here is the cut! I came up with a camera - the eight is gone! Itself was cut!
luchok
Well handsome
and without a cut it is clear that it was a success
but we are still waiting for the photo of the cutter
Olga from Voronezh
Added a cut photo to the previous photos!
luchok! This is for you
Brewed wheat bread (oven)
Olga from Voronezh
Brewed wheat bread (oven)
I just took out another wheat custard from the bread machine. This time, instead of water, I used only potato broth (both for brewing and for bread).
Ira S
Thanks a lot for the recipe !!!
Buns were baked from this wonderful dough.
So tasty!

Brewed wheat bread (oven)
Ira S
And today I baked pies with cabbage and meat.
The dough is wonderful! It is not sticky at all, obedient, it rises to gigantic proportions and does not crack even in the most delicate places.
Brewed wheat bread (oven)

Thanks again!
Crochet
luchok
Ol, well, tell me where I got the pro 20 gr. fresh yeast in your first post? Today for the first time I put breads according to this recipe with live yeast, and slapped them 20 grams ... True, the bread turned out ... mmm ... flavor it doesn't smell like yeast at all! I just pulled it out of the oven, I'll show it later.

OlenkaThank you so much again for bringing this recipe here !!!
luchok
Crochet, forgive the damned Brewed wheat bread (oven)
first and truth in the recipe 20g. it was, it was later learned by experience that it was 15g. everything is working out fine, and I fixed it
but I'm 20g. I like bread yeast better, so it's good that you baked it like that
Lozja
luchok, came with thanks and with an opportunity. Have me my bread tore the roof off. Since I have been a baker for a week without a year, but without HP, I don’t know the reasons yet, now I’ll go to the forum to look for - why does bread break the roof? It’s a pity, I didn’t take a picture right away, as soon as I took it out of the oven, he was such a handsome man, who thought what would happen later when it began to cool down.

Brewed wheat bread (oven) Brewed wheat bread (oven)

But what I want to say. I don’t even know which words to choose. This crumb is something with something! I cut off a chunk to see what was wrong with the roof and just could not resist, sat down at the table and persuaded this chunk with milk, its most pleasant not even to bite off, but to tear off a piece with my hand, this absolutely amazing crumb! Indescribable taste!
Kneading by hand, half of the water was replaced with milk instead of dry, a little less flour went into the dough - about 480 g, the dough is completely easy to knead by hand, not sticky. I just got carried away with kneading and beating, it is so pleasant in my hands! So I would knead and knead, but my hands were tired, so I had to leave the dough alone. The dough grows remarkably. In general, a complete delight. Only left with my exploded roof to understand.

Thank you very much for the recipe! Fast, simple and absolutely incomparable in texture and taste! Has suffered a plus!
luchok
Lozja, good luck and thank you for the report
For a novice baker - a very good result.
In general, the roof tears in two cases - either a little too much yeast, or insufficient proofing, but you have something strange in general - it's just that the top crust has moved away a lot, and I don't know what to suggest. Brewed wheat bread (oven)
the main thing is delicious
Black_cat
luchok
Here is my little report - in the oven it turns out more reliable, because in HP I have a high bucket, the bread is just so tender that it settles under its own weight.
Even experimenting with the amount of liquid doesn't help.
Well, here I know what the trouble is with the roof - there is really little liquid, but the bread is just fluff!
These two bars are from the batch rate of 680 g, that is, I'm even afraid to assume how much all this would have crawled into one form!
Brewed wheat bread (oven)
and had to be cooled on the board, but on a round grate it simply bends indecently around the edges
Well, I just can't find an oblong lattice

Thanks for the recipe!
luchok
Black_cat, finally
beautyaaa ...
Black_cat
Quote: luchok

Black_cat, finally
beautyaaa ...
Thanks .. but I don't think so. Maybe you really needed some water?
Well, nevertheless, the bar closest to us was generally called the standard
In any case, it's nice to be appreciated.
luchok
Black_catdon't be shy
excellent bread at the back - yes - the middle is slightly smaller than the outer ones, but the first one is perfect
Black_cat
I'm not being shy, I actually like to praise myself
it is smaller, because the test for two forms was not enough ..
I regret that I bought a small HP ... eh, poverty ...
Lika
luchok, accept the laggards !!!!

Brewed wheat bread (oven)

Kneaded in HP, and baked in the oven. I don’t bake bread in the oven, we’re not friends with her, but here everything worked out

I want to add oil to the tea leaves next time.
luchok
Lika, wow, I love such a golden brown crust
good luck and thanks for the report

do not forget to share with the people about the tea leaves
Lika
Quote: luchok

do not forget to share with the people about the tea leaves
Necessarily, the most interesting is what and how
Stern
Attention!!!
To all fans of this wonderful bread!
If you brew with 125 ml of water (potato broth) + 25 g of flour, this amount replaces ANYONE recipe for 100 ml of liquid.
That is, now you can bake custard bread according to any recipe, replacing 100 ml of liquid with a brew. Checked!

Yesterday baked Brewed wheat bread (oven)

Brewed wheat bread (oven)
Black_cat
Quote: Stеrn

Attention!!!
To all fans of this wonderful bread!
If you brew with 125 ml of water (potato broth) + 25 g of flour, this amount replaces ANYONE recipe for 100 ml of liquid.
That is, now you can bake custard bread according to any recipe, replacing 100 ml of liquid with a brew. Checked!
(note, gluten free) with this formula, the result is excellent !!!

Thank you! Thank you! otherwise, well, in LG with its high bucket does not keep the custard shape, it settles. Maybe lucky now
luchok
Stеrn, killed on the spot Brewed wheat bread (oven) the loaf is good
thanks for the information on changing the fluid, it will definitely come in handy for me
Lika
I made a brew according to the formula right away with butter, added 3-4 tablespoons of oil, levanula without measuring. When the brew was ready, I was distracted and immediately added it to the kneading bucket, turned on the HP and only then realized that I had not let it cool down. Yeast turned out to be more alive than all living things I make a bookmark with dry yeast and put them on the bottom of the bucket, on top of flour, etc. Yeast 1 tsp, but I smell them, I will reduce it.
As a result of my jambs, the bread rushed over the edge of the mold, I missed the top crust a bit.
Can't be cut (too soft), but breaking it in pieces is cool!

Brewed wheat bread (oven)
but yesterday's for comparison.
Brewed wheat bread (oven)

luchok, the recipe is indestructible !!!!
Black_cat
Lika
The question is, at what temperature do you bake? I always have white sides
Lika
Black_cat , in my oven there is no T, I try to keep it at 170-180 focusing on divisions and with a fan.
Black_cat
Lika
Thanks for the answer, but .. my oven is without a fan, maybe that's the point
But I have long dreamed of changing the stove ...
luchok
well yes the fan browns well
Lika, fine today I will also try tea leaves with butter
Black_cat
I will still bake custard bread!
Olga from Voronezh
Quote: luchok

... I will also try tea leaves
I do not find about the tea leaves. How to cook it? Please tell me or poke your nose. I want to try, but I can't find details in the text ...
Crochet
Quote: Olga from Voronezh

I do not find about the tea leaves. How to cook it?
Olga from Voronezh

So here it is:
Quote: Lika

Made a brew according to the formula immediately with butter, added 3-4 tablespoons of oil, levanula without measuring

Formula :
Quote: Stеrn

Attention!!!
To all fans of this wonderful bread!
If you brew with 125 ml of water (potato broth) + 25 g of flour, this amount replaces ANYONE recipe for 100 ml of liquid.
That is, now you can bake custard bread according to any recipe, replacing 100 ml of liquid with a brew.Checked!

That is, add 3-4 tbsp to the brew from the post above. l. oil and you're done!
Olga from Voronezh
Thank you!
Vegetable oil has replaced butter and is added directly to the tea leaves. How correctly did I understand?
Crochet
Olga from Voronezh
And in my opinion, it does not matter which oil to use in the brew, if you want butter, please, if you want vegetable, add it ... It all depends on your personal preferences ...
Olga from Voronezh
Thank you!
luchok
Krosh, thanks for the help
and I baked yesterday - I made the tea leaves with butter (I took vegetable) - I did not notice much difference
here it is just as convenient for anyone - immediately butter in the tea leaves (if butter, it will just melt) or then into the dough
Alexandra
Girls, I'm not mistaken, there was a Temka about bread on this tea leaves "Bread 65 *"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8364.0
luchok
Alexandra, you are not mistaken:

Recipe Source:

This recipe has already been posted by MariV here, she made it with sourdough and with the addition of different types of flour.
I baked it almost according to the author's recipe.
I baked it once, baked it twice, and I want more and more - very fluffy, delicious bread
When breaking, the crumb is separated by fibers - lovely
The recipe from Lyudmila - mariana_aga, from here: 🔗.

Alexandra
Great! And then I even forgot that there were such experiments.

Yesterday I made a whole grain pizza dough with this brew, with the addition of whole grain grains and rolled oats. I'm lying around with a cruel flu, I still have strength to cook, but no recipes to write
luchok
Alexandra, get well
Over time, I myself forget that I once cooked, then I meet a photo somewhere on the forum - and deja vu ...
Alexandra
luchok, Thank you!

I'm really looking forward to my recovery ... And what can I say about the weakness in my hands, because of which all the filling from this pizza on 65C whole grain dough - with chicken, pears and blue cheese - flew to the floor immediately after the photo session, during the transfer from table to table ...
Brewed wheat bread (oven)
Here, almost already photographed in flight
Okay, her sister was on the way
luchok
mmmm .... very appetizing
Lika
Quote: luchok

and I baked yesterday - I made the tea leaves with butter (I took vegetable) - I did not notice much difference
here it is just as convenient for anyone - immediately butter in the tea leaves (if butter, it will just melt) or then into the dough
luchok, I brought the tea to a boil ...
Vitalinka
Luchok, just baked bread according to your recipe. It turned out to be very beautiful. I did not reduce the number of products, but I was afraid to put the finished dough in one mold, I separated a piece and baked it separately. (otherwise there would be a mushroom). Stands cool under a towel.

Brewed wheat bread (oven)

Here, I could not resist. Cooled a little and cut off a piece for testing from a small loaf

Brewed wheat bread (oven)

Wonderful bread !!! Delicious, soft as a feather. Thanks a lot for the recipe. I brought you a plus sign.

luchok
vitalinka 2, good luck and thank you for the report
wonderful bread came out
Vitalinka
luchok, and I again to you with thanks !!! This time she baked rye bread. We liked him very much! The children asked to bake more, although rye bread is not very celebrated. THANK YOU!

Brewed wheat bread (oven)
luchok
vitalinka 2, I'm in admiration, handsome, it's a pity to cut
good luck, bake some more
Antonina 104
Luchok, I am very grateful to you for this bread. I want to show how I get it:Brewed wheat bread (oven)
luchok
Antonina 104, it's very nice that you like bread
what a blush for health you
KRYSTOFER
luchok, THANK YOU VERY MUCH for the recipe, my poor mulychka bakes it without stopping, the family is delighted, at work everyone gathered to buy bread makers, having eaten such delicacies-yummy (sorry for the taftology)
luchok
KRYSTOFER, to the health of your family, let your mulychka continue to work in the same mode
Screwdriver
luchok! Is it possible to make your magic tea in advance? For example, a day before baking and store it in the refrigerator?
luchok
Screwdriver, maybe it's too late, but I will answer.
Can
Initially, the brew recipe was designed for a double portion, and it was written that the other half can be stored in the refrigerator for up to 3 days.

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