Grain bread in a bread maker

Category: Sourdough bread
Grain bread in a bread maker

Ingredients

Rye (grain) 150 g
Oats (grain) 100 g
Dough:
Ground sprouted grain (rye + oats) 390 g
Leaven 260 g
Grape seed oil (other possible) 1 tbsp. l.
Agave nectar (or regular sugar) 1 tbsp. l.
Live sea salt (regular) 1 tsp
Oat flakes 5 tbsp. l.
Oatmeal 2 tbsp. l.
Fermented malt 1 tsp

Cooking method

  • Stage 1. Corn. Soak the grain in a deep plate and leave at room temperature for 12-16 hours until the grain swells.
  • Grain bread in a bread makerThen we put it in a colander and rinse abundantly with cold water until it ceases to be cloudy. Shake well and put the grain in a bowl for germination, leave it for another 10-12 hours. In my case, the grain germinated for two days. It is advisable to rinse it every 3-5 hours, but I did not have such an opportunity, so I did the rinsing every 10-12 hours, which made the grain slightly fermented, but not sour.
  • Stage 2. Leaven. I have it half-grain. It happened like this for me: 200 gr. eternal + 230 gr. ground rye (soaked and chopped in a blender), then sent to "recover" in a warm place as a regular leaven. On the basis of this leaven, another bread was baked. And she went to bed. Then she took it out, warmed it, fed it 70g of water + 50g. peeled rye + 20 gr. unfermented malt (Water has already poured 70 grams, and the flour is over, so the malt has gone into business, you can do without it). Then I received such a leaven, which I used in the recipe:
  • Grain bread in a bread maker
  • I think that just eternal rye will be enough, and it will be even better if it is on whole grain flour.
  • Stage 3. Grinding grain. We wash the sprouted grain and shake it off very well to remove excess liquid. We send the grain to the blender, I took a large bowl of mine: 2-3 minutes of grinding - 5 minutes of rest and breaking off the grain from the walls - 2-3 minutes of grinding - ... and so on until the grain does not become gruel, but I was not too zealous and let the half-crushed grains remain, which I like even more.
  • Stage 4. Kneading the dough. We put in a bucket of CP: Chopped grain + Sourdough + Vegetable oil + Agave syrup + Sea salt + Fermented malt + oat flakes + oatmeal oatmeal. I put the pizza dough on the kneading mode, took a spatula in my hands and started working - stirring, twisting. The dough was thin, there is no question of a kolobok - don't wait. It was rather a thick, lumpy (due to grain) paste. Here I scrubbed it with wet hands from the walls, leveled it to the bottom, made marks on the wall and sent it for proofing in HP. I have a programmable mode - 5 hours at 34 degrees.
  • Grain bread in a bread maker
  • Stage 5. Bakery products. After two hours we almost reached the 2x increase mark, I decided to wait a little longer, but I saw that we were not going to grow anymore, and even vice versa - the center belly sat down, so we turned on the baking - 1 hour at 140 degrees, after which 15 minutes just stood in a hot HP. We got it, doused ourselves with a spray bottle from all sides, wrapped ourselves in a towel, in a basket and rest for 2-3 hours.
  • I cut off a crust - the bread is porous, elastic, not wet at all. The taste is not sour. Wonderful gray bread. In my case, it is especially useful - it is sugar-free. I liked my husband very much, which is most important. But grains were baked on the crust, with which one should be careful.
  • Grain bread in a bread maker
  • Bon appetit, everyone!

The dish is designed for

500 grams

Time for preparing:

Cooking - 1-2 days, kneading and baking - 3-4 hours

Note

In my CP, the bucket is wide, and our family is small, and I bake such experimental breads in small quantities ... therefore, the look of the finished bread may not be as impressive as that of a 1.5-kg loaf, but the taste, believe me, is great !

Fermented malt was added for color and aroma, but when there is a lot of it I don't like it. If I'm not mistaken, then a pinch of coriander was added at the end of the batch, I also don't like its excess.

There is no water in the batch, but the dough turns out to be quite liquid due to the wet grain, but I decided to avoid flour and added Extra oatmeal, but after 5 tablespoons I realized that it was rather weak and added oatmeal. Everyone can be different, which is influenced by many factors. There may be only enough flakes, but some have more, and some have less. Feel your dough! And everything will work out!

Varnika
I also bought a bread maker for such breads. I love them.
Irina Che
Thank you so much in detail and with the photo report and all the subtleties of grain germination. I have never done anything yet, just read about the dangers of dry yeast and decided that I needed to learn about sourdough. Here I sit for two days on the Internet and wonder how much there is.

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