Fragrant bread with cereals in the oven

[In the context:]

Fragrant bread with cereals in the oven

Category: Yeast bread

Ingredients
1.5 tsp yeast
2 cups wheat flour
1 cup rye flour
1 glass of warm water - 350 ml.
2 tbsp. l cane sugar
1-2 tbsp. l vegetable oil
3 tbsp. l red malt (pre-pour 70 grams of boiling water)
1 teaspoon ground coriander
3-4 tbsp. l rye bran
2 tbsp. l Sunflower Seeds
2 tbsp. l pumpkin seeds
10 halves of walnuts.
2 sec. t. l sesame and flax seeds

Cooking method

• Mix the malt with coriander, pour boiling water, add 2 tablespoons of flour and put in a warm place to sugary for 30 minutes.
• Next, we make dough: In warm water we dilute yeast, 2 tbsp. l flour, 2 s. t. l of sugar mix and leave for 10 minutes.
• Mix wheat and rye flour in a bowl, add salt, mix, then add the dough and malt mass, and knead until moderately developed gluten, at the end of the kneading add all the cereals and nuts.
• 
• We put the dough to come up 2.5 times, knead it, put it on a pan or sprinkle it with seeds, coriander and oatmeal in a mold, and put it in the oven for 40 minutes at 30 degrees.
• 
• We bake at 200 degrees for 15 minutes and 25 minutes at 160.
• In the context:
• 

Note

Bon appetit to all !!!

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You know how to make so many goodies!
And also by hand, without unnecessary automation. I envy!

[Andrey5757]

Andrey5757,
And m you can ask glasses to translate into grams

[Baker]

Baker thank you, we are trying, and yes, all the handles, so to speak, I have my soul, otherwise it’s not so interesting that a soulless machine kneads dough for you ....))) but from automation I have a whisk
Antonovka at the expense of flour and water, I always focus on the eye .. even a handful of flour))) well, I'll try to tell you right now)))
in general, the total amount of flour in the recipe is 550-600 grams. 2 cups of wheat, 200 grams each. and 200 gr. rye like this)

[Andrey5757]

Andrey5757,
I will focus on the indicated grams - by eye I do not know how

Andrey5757,
say in the photo as if glaze? or is it butter applied after baking? For some reason, after baking, for example, coriander seeds always fly around

[Lvovsky]

Lvovsky,
Do you grease the surface of the bread with something before sprinkling? I just first smear it with a starch solution (I won't say the proportions, because by eye), and then I pour it in and practically nothing flies off

[Lvovsky]

Lvovsky,
I just first smear it with a starch solution (I won't say the proportions, because by eye), and then I pour it in and practically nothing flies off

I make starches on the advice Stеrn: 0.5 teaspoon of starch and 1/4 teaspoon of salt + 40 ml of water at room temperature. The sprinkling sticks tightly!

Andrey, what a clever and very kind you are! Enjoy your bread and recipe writing style !! I will definitely try this recipe too. Is this set for one or two breads ??

Andrey5757
Thanks for the quick answer on the glaze, I also wanted to ask about kneading: lately I've been making rye with sourdough - the taste is completely different, but when kneading, the dough becomes different, somehow viscous and in a bread maker it is very difficult to achieve even the semblance of a bun, the hand is constantly I add water to the bucket, then add flour, I began to wonder if it’s easier to knead with your hands, and then just your bread with manual kneading! If it is not difficult to describe in more detail how the kneading takes place, as I understand, knead right in the bowl or still on the table?

[Lvovsky]

Andrey5757
thanks for the quick response on glaze

I'm just answering you so far))))

Lvovsky - if it is wheat bread, buns, pies, etc.etc., then I grease it with yolk and milk before baking, and if it is rye bread, then just water before baking, if with sprinkling, before the final proofing, I grease it with water and sprinkle with seeds and cereals) sometimes I do not grease anything at all, but bake with steam, (the second baking sheet down and into it a glass of water) about 15 minutes at the beginning of baking, due to this, the crust turns out to be large, crispy, and the bread is ruddy)
At the expense of kneading, yes, I knead any dough with my hands, be it rye or wheat .. only wheat at the end I tighten with a hand mixer for 2 minutes so that moderate gluten is formed, and so in general they poured flour into a bowl, mixed it with salt, if it is wheat bread or wheat rye, and if rye flour is more than a% ratio, then it is better to dissolve the salt in water so that it is better distributed in the dough. After that, the remaining water is poured into a cup of dough, and the kneading process began, I knead the liquid dough with my hands, so you feel the dough better than you will knead with a spoon or spatula, well, you can use a mixer, and at the end of kneading I add flour how much the dough will take (well and looking at what dough we make), and knead it in a bowl until the final result

Tatiasha - Thank you, it's nice) well, I got 2 large bread from this amount of dough) I sometimes make rye buns with malt .. and bake faster and eat more conveniently)) right now, by the way, I'll lay them out))

Andrei! Good evening, today I was kneading rye-wheat with my hand in a cup, flour, a total of 500 grams, the dough was sooo sticky in a cup, I couldn't really knead it. I had to take a plastic tray, sprinkle it with water and put the dough on it, then washed my hands and kneaded it with wet hands and formed a bun, which I put in the mold. In general, everything somehow turned out awkwardly, I think I'm doing something wrong! working with the test should be done beautifully!

[Lvovsky]

Lvovsky - of course beautiful, but how))) well, if the dough is kneaded with your hands .. it’s not surprising that it will stick ... but about rye dough, I’m already silent .. it’s very sticky, so what do you knead when I knead dough with a high content of wheat flour sometimes I use a hand mixer with attachments (hooks) for the dough, at the first stage, as the dough was kneaded, the mixer was turned on and in the dough you mix it for about 2 minutes and a mustache .. and after that you can add a certain amount of flour, how many will take the dough and all .. and grease your hands from time to time so that the dough does not stick, and rye dough can be kneaded altogether, knead for 2 minutes and that's all) it does not need to be kneaded as hard as wheat dough; it has negligible amount of gluten. but a bunch of useful properties)
I knead right in a bowl, and when the dough already sticks a little from my hands I grease it and my hands with a little vegetable oil and put it on the table ... and bring it to condition))

Well, here is my culprit, also a variant of fragrant bread

80% peeled rye on sourdough, for a safety net put 0.5 tsp. dry yeast, but apparently in vain, the dough rose almost 3 times in 2.5 hours (overlooked) and sank a little, I was afraid that the dome would not rise in the spirit, but it nevertheless leveled a little
I'll cut it tomorrow.

And here is the cut, everything is baked well

great crumb

I made such a bread in a multi-cooker, it really took a very long time to rise, about 2 hours. It turned out sooo tasty, I wanted to put a photo out, I didn't have time, they ate it. They said not to make it so tasty anymore, otherwise the family could eat a bun for one meal

[Andrey5757]

Andrey5757, and how much salt do you add?