Wheat-oat-curd bun

Wheat-oat-curd bun

Category: Yeast bread

Ingredients
Wheat flour (300 for the first batch +150 after beeper)	400 ml
Oat flakes	450 ml
Warm milk	200 ml
Salt	1 tsp
Sugar	200 ml (or 7 tbsp. l.)
Fresh yeast	12 g
Egg	2 pcs.
Cottage cheese	200 ml

Cooking method

• (I have a Clatronic BBA 2605), large loaf, light crust.
  
• Working hours: heat milk in a saucepan, in already warm + oatmeal, sugar, yeast, mix. Then + eggs and cottage cheese, mix again. Now you can put the mixture in the baking dish and add the rest of the ingredients.
  
• 
  
• After the first batch, the mass is liquid, there is no kolobok (but this is what we need, we look at the intensity with which the flakes absorb milk); add more flour to the second batch, but the bun is not clear.
  
• 
  
• For this bun we used oatmeal "Hercules", but I also bake with the usual, cheap ones, by weight ... the latter should be poured with milk warmer for 10-15 minutes and then according to the recipe.
  
• 
  

Time for preparing:

3 h. 50 min.

Cooking program:

baking mode - white bread

Note

First of all, I apologize for ml ... I don’t undertake to convert the scales to grams myself, I’m afraid to confuse and then no one will definitely try my bun. Maybe some of the old-timers-bakers have the patience to correct my recipe

A bun from the category of not only goodies, but also usefulness ... even for the figure
cut while still warm, the children could hardly wait while mom was taking pictures
The bun tastes like a good loaf.

Can I have a few questions? ..

What kind of curd do you use regular or soft?
Is the oatmeal taste felt in the finished bun, or does the curd "clog" it?

... wheat flour - 400 ml (300 for the first batch + 150 after the beeper) ...

... After the first batch, the mass is liquid, there is no kolobok (but this is what we need, we look at the intensity with which the flakes absorb milk); add more flour to the second batch, but the bun is not clear ...

The second batch is what after the beeper, when you need to add another 150 ml of flour?

The bun tastes like a good loaf.

It's hard for me to imagine the taste of a loaf ... Is it still more baking than bread?

Thank you.

Can I have a few questions? ..

What kind of curd do you use regular or soft?
Is the oatmeal taste felt in the finished bun, or does the curd "clog" it?
It's hard for me to imagine the taste of a loaf ... Is it still more baking than bread?

Thank you.

I baked with different, if very dry, then another + 1 tbsp. l. oil does not affect the result. It was to this bun, in the photo, that I gave the remains of homemade, not very fatty cottage cheese.

The second batch is what after the beeper, when you need to add another 150 ml of flour?

Yes, after the signal I add flour.

It tastes like a heavy muffin, if I may say so ... Kulich is also a muffin, but it is light, airy, and this bun is no match for him ... it looks like baked goods with honey ... The oatmeal is felt, the cottage cheese rather emphasizes its taste, but this is just my subjective opinion
Z. Y. of course, you can give less oatmeal, then the bun will be more rich ... but my goal was to make it as useful as possible, to minimize the amount of white flour (I thought about the figure) and add cottage cheese (now about the children).

It is the thought of children, or rather, how to make their homemade food as natural as possible, that weeds out so many wonderful recipes from the forum

A very tempting recipe! Cottage cheese and oatmeal in bread is my weakness! Hopefully this week I will be able to try and translate the recipe into grams.
And the question arose. What, no oil at all?

if the cottage cheese is homemade (that is, not fat-free), then without oil.

Thanks for the bread! True, I didn't have any oatmeal and I put in muesli. Apparently they absorb more water, because the last 100 grams of flour did not fit. The gingerbread man was rather tight. But this did not spoil the bread. Thanks for the idea!!!

[Wheat bread made from fine oat flour is more nutritious.]

What a delicious bread !!!
Thank you!
True, I added a little raisins and vanillin, it turned out like cake !!!
Delicious! Om-Nom-nom)))

By the way, there is an interesting article about oatmeal bread:

Wheat bread made from fine oat flour is more nutritious.
It turns out that in order to make great bread, you need to turn to ... statistics.

In a study published in the CyTA - Journal of Food, researchers from Poland found that a statistical technique known as surface analysis method (RSM) can significantly affect both the quality and nutritional value of wheat buns fortified with oat fiber. In particular, a team at the University of Life Sciences in Warsaw examined the best way to use RSM to determine the best level of flour substitution and particle size for the production of bread rolls.

RSM is a technique used to optimize a response that depends on various explanatory variables. It helps researchers determine the reasons for any changes in expected results. It was originally created to determine experimental reactions, but was later developed for use in numerical experiments. In the article, the researchers used RSM to obtain the optimal amount of oat fiber powder to be used to fortify wheat flour, given the lack of scientific literature on how oat fiber particle size affects bread production.

The team looked at the particle size of the oat fiber powder and how much it replaces wheat flour when it is turned into bread rolls. The team evaluated the quality of the resulting bread by yield, volume, moisture, crumb and crust color, firmness, firmness, springiness, sensory properties and content of dietary fiber (TDF). Using RSM, the researchers found that breads with lower fiber content increased yield and moisture, but also decreased volume. In addition, flour substitution and particle size also affected the color of the resulting bread, and the strength was directly proportional to the particle size and flour substitution of the oat fiber powder. Sensory analysis showed that the most acceptable combination of wheat rollers is the one with the lowest flour replacement cost and the highest oat fiber particle size.

It turns out that in order to make great bread, you need to turn to ... statistics.

In a study published in the CyTA - Journal of Food, researchers from Poland found that a statistical technique known as surface analysis method (RSM) can significantly affect both the quality and nutritional value of wheat buns fortified with oat fiber. In particular, a team at the University of Life Sciences in Warsaw examined the best way to use RSM to determine the best level of flour substitution and particle size for the production of bread rolls.

RSM is a technique used to optimize a response that depends on various explanatory variables. It helps researchers determine the reasons for any changes in expected results. It was originally created to determine experimental reactions, but was later developed for use in numerical experiments. In the article, the researchers used RSM to obtain the optimal amount of oat fiber powder to be used to fortify wheat flour, given the lack of scientific literature on how oat fiber particle size affects bread production.

The team looked at the particle size of the oat fiber powder and how much it replaces wheat flour when it is turned into bread rolls.The team evaluated the quality of the resulting bread by yield, volume, moisture, crumb and crust color, firmness, firmness, springiness, sensory properties and content of dietary fiber (TDF). Using RSM, the researchers found that breads with lower fiber content increased yield and moisture, but also decreased volume. In addition, flour substitution and particle size also affected the color of the resulting bread, and the strength was directly proportional to the particle size and flour substitution of the oat fiber powder. Sensory analysis showed that the most acceptable combination of wheat rollers is the one with the lowest flour replacement cost and the highest oat fiber particle size.

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As a result, it was found that the ideal bread, in terms of nutritional value and quality, is one made with at least eight percent oat fiber powder with a particle size of about 125 micrometers. It also contained the most fiber per serving, with 6 grams of fiber per 100 grams, making it ideal for those looking to increase their fiber intake.

"Thanks to this study, it became possible to verify that depending on FR and PS, different responses to bread traits can be obtained," the researchers concluded in their study. “Knowing this, oat fiber can be used by researchers and technologists to make desir.

I finally found this recipe! Thank you!
Just what you need - a lot of oatmeal and cottage cheese
I will make it in the form of small buns for children - for breakfast with cocoa or for a late dinner with kefir)))
Thanks again, as I bake - I will definitely report back