Bread from a mixture "5 Grains" (bread maker)

[And so let's get started:]

Bread from a mixture "5 Grains" (bread maker)

Category: Yeast bread

Ingredients
Milk	120 ml
Strong tea leaves	100 ml
Egg	2 pcs.
Vegetable oil	2 tbsp. l
Sugar	2 tbsp. l
Salt	1.5 tsp.
Wheat flour	360-380 gr.
Flakes King	10 tbsp. l. (60-70 gr.)
Dry yeast	1.5 tsp.

Cooking method

• On the forum there is a recipe for Bread with the same name from Raisin. But the difference between my recipe is in the use of ready-made porridge "5 cereals". There are quite a few of these ready-made mixes on the market now. But I wouldn't risk using them in making bread. I take cereals under the brand name Tsar. They take a long time to cook. And in general, I would not recommend using instant flakes in HP, when kneading them, I will grind them completely into dust.
• And so let's get started:
• Brew one tea bag in 100 ml of boiling water, let it brew and cool to room temperature.
• Put the ingredients in the HP bucket according to the instructions. In my case (HP Mulinex 600230) in the order indicated in the recipe. Install the Basic / Whole Grain program. Weight approx. 750 gr. Any crust (pictured Medium).
• At the sound signal or in the dispenser, you can add up to 4 tbsp. l. pumpkin or sunflower seeds, flax, sesame seeds.
• 
• The bread is obtained with a grayish crumb, prickly (as my daughter says) due to the content of the flakes. Quite sweet (sugar can be reduced to taste) but delicious. Excellent bread for breakfast, with milk porridge from any cereal.
• Bon Appetit!

The dish is designed for

750 g

Time for preparing:

3 hours 20 minutes

Cooking program:

Main / Whole Grain

Note

The composition of flakes "5 Grains" from Tsar: oats, barley, rye, wheat, corn.

2 tbsp. l. flakes can be replaced with rye or wheat bran - to taste.

Similar recipes

Bread "5 cereals" (Zest)

Sour milk bread with a mixture of "8 grains-tonus" (Redmond 1902) (Wild cat)

Wheat bread with flakes 7 cereals per hearth (oven) (Admin)

Let's try, otherwise something new has not been done for a long time!

Ksyusha, well, it's more like a roll, right? Let him live in the bookmarks, it may come in handy!

Nuuuuuuuu, practically yes, a bun. Reduce the sugar and you get a less sweet version, diets, etc.

300gr. millet. flour
2 tbsp. l. oatmeal chopped in a blender
2 tbsp. l. rye flour
4 tbsp. l. corn flour
4 tbsp. l. whole grain flour
2 tbsp. l. milk powder or cream
2 tbsp. l. olive oil
2 tbsp. l. Sahara
2 tsp salt
280ml. water
1.5 tsp. dry yeast (saf levure)
Bread was baked in a Panasonic SD-ZB2502 bread maker. Sifted all the flour through a sieve. First of all, put the oatmeal, and then the flour in any order. Last but not least, oil and water. On the main mode 1 (4 hours). The bread turned out to be incomparable, beautiful color, the consistency is what you need. We can't describe the taste. Try not regret it !!!!!!!!!

[katichka]

katichka, thanks for the recipe, but still you get a slightly different bread. Therefore, lay it out in a separate recipe.

What will the taste be like if you remove the eggs? What to take in return? do I need to add liquid?

What will the taste be like if you remove the eggs? What to take in return? do I need to add liquid?

Here the conversation is not about the taste of bread, but about its structure; with an egg, the bread turns out to be more rich.
You can bake without an egg, but then you need to adjust the flour / liquid balance.

So the question is how much? How many eggs are in ml?

So the question is how much? How many eggs are in ml?

The question is not in the size-volume-weight of the eggs, but in how much liquid the flour will take!
According to the author's recipe, the maximum amount of flour and flakes is approximately 450 grams, from which approximately 320 ml is needed. liquid, and taking into account the flakes, a large number of them, you may need 350 ml. liquids - you need to look at the fact of mixing.

See here for an example https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0 this should be the consistency of the dough, soft, not liquid - and not steep.

And we go to the topic, read all the materials on the links, pay special attention to the consistency of the dough, kneading, flour / liquid balance https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

[prubul]

prubul, sorry, did not receive notification from this topic. Have you already baked bread? If so, how is the result?
I use CO eggs, two eggs in a measuring cup are about 100 ml. Therefore, you can safely increase the liquid by 90-100 ml and, when kneading, correct the bun with flour. But Tatiana wrote absolutely correctly, the dough should not be tight, the flakes need moisture to swell.

Thank you!
Excellent bread!
The recipe has changed a little:
milk - 220 ml
egg - 2 pieces
vegetable oil - 2 tablespoons. l.
sugar - 1 table. l.
salt - 1 tsp.
wheat flour - 2.5 m. stack.
flakes "5 cereals" - 1 m. stack.
dry yeast - 1.5 tsp.

LG Bread Maker, Basic Mode
Volume of a measuring cup 230 ml

I adopted the recipe, but I will experiment, replacing some of the wheat flour with rye

[IvaNova]

IvaNova, Thank you too!
You draw up your version with replacements in a separate recipe.

I was attracted by the name of the recipe And there is not even one recipe here. While in the tabs

[Albinochka]

Albinochka, I hope some sort of yes will be to your taste.

[Ksenia]

Ksenia, anything can be. On occasion I will try.

[King]

Excellent bread for breakfast, to milk porridge from any cereal.

I often bake it with a mix King, and with 3 and 4 cereals delicious. Once I advised one friend to bake such bread, the child did not want to eat porridge in any, I say, do not torment the child, bake it on the mix, here you even have porridge and an egg = a full breakfast, the child loves bread.

I just do it without tea and there is less sugar, it turns out more table, jam separately for bread

[Irina]

Irina, yes, these flakes. I love them both in bread and in the form of milk porridge with a bang.

Good evening. I baked your bread today. I wanted a different recipe, but the ingredients I needed were not there. And then I saw that a pack of "Five cereals" porridge of the "Tsar" company was available. Well, I started, remembering about your recipe. Here is a photo report ...



















The lighting in the evening is bad, I had to use a flashlight to illuminate ... But I think that the structure of the bread can be discerned. I put pumpkin and linseed seeds, everything else - from the first page. The bread turned out to be soft, the crust is also soft. Well baked. Neither I nor my husband noticed any barbs from the cereal. Softly and that's it. The pores are uniform over the entire height of the bread. Has risen above the bucket, has grown a little more at the beginning of baking. The roof is in place.



Here's what I want to point out regarding this recipe ...
1. Follow the "Flour into water" principle. It is important! Don't add all the flour at once! Take your time! The flakes need water to swell! Flakes absorb a lot of water, but not immediately, it takes time! And if your gingerbread man climbs on the wall of the bucket or there is a puddle under it during the first batch, then by the end of the second batch (after rest) it may happen that the bun will collect the entire puddle and take on a normal look. It is important to help the bun with a spatula, tearing it off the sides of the bucket, pushing it towards the center, towards the spatula.
2. Gingerbread man - as soft as possible! It is important! If it feels tight to the touch, add milk or water or tea! If you are afraid that it will not interfere, restart the program. I did so.
Despite not adding all the flour, she added more milk. I poured it in until my hands felt not a tight elastic ball, but a soft and gentle rounded substance. May Admin forgive me for that. I know that adding liquid is a matter of amateurs. But that's what I am.I could not imagine that the flakes would absorb so much water and could not correctly calculate how much flour not to add ... I left a couple of tablespoons, it turned out that I needed to leave more.
3. Bread rises well if the flour-liquid balance is maintained. No extra proofing time was required.
4. Be sure to let the dough rest for 30 - 40 minutes between the first and second kneading.
5. Baking on the main program, set the weight to 750 gr., The crust is light.




The bread is delicious, slightly rich. Yes, sugar can be smaller, 1 tbsp would be enough. l.



And to whom it seemed "prickly", so you can pour the flakes with milk and let them swell for several hours. We will repeat. With porridge and butter in the morning, it really is a pleasant company.



Oh, sorry, I forgot the most important thing! THANKS to the author for the recipe !!!



Here are photographs of bread in the morning light.











The taste of the flakes, by the way, is felt in the bread. I didn't understand last night. And today at breakfast very ...

[Anastasia]

Anastasia, thank you very much for such a detailed report, for your advice, it is very valuable. And I am very pleased that I liked the bread and even caught on.