Wheat bread with whole grain flour "Cap" (in the oven)

Category: Yeast bread
Wheat bread with whole grain flour Cap (oven)

Ingredients

Fermented dough:
Wheat flour (I have 1 grade) 100 g
Water 68 g
Fresh pressed yeast 3 g
Salt 2 g
Dough:
Wheat flour (I have 1c) 315 g
Whole grain wheat flour 185 g
The water is cold 390 g
Fresh pressed yeast 16 g
Fermented dough 110 g
Sunflower oil 19 g
Salt 14 g

Cooking method

  • For Fermented dough, rub yeast into flour, add salt, water, knead the dough, put in a container, cover and leave at room temperature for 1-2 hours, then refrigerate for 12-48 hours.
  • For the dough, combine all ingredients, except for oil and salt. Knead according to the scheme:
  • 3 minutes at minimum speed, add oil
  • 3 minutes at minimum speed
  • 7 minutes at maximum speed, add salt
  • 3 minutes at maximum speed.
  • The dough is slightly softer than average in consistency.
  • Place the dough in a greased container, cover and remove for 90-120 minutes in a cool place, temperature 24-25C. I put it on the floor near the balcony.
  • Next, knead the dough, shape into a ball, cover and leave for 10-15 minutes of rest.
  • Next, form an elongated workpiece, transfer it to paper, bend it with a crescent moon (from this and the name, it looks like a cap), let stand for 30-40 minutes.
  • Dust the workpiece with flour, make an incision.
  • Bake in an oven preheated to 220C for the first 20 minutes with steam, then ventilate and bake until tender for another 40 minutes.
  • Cool on a wire rack.
  • Wheat bread with whole grain flour Cap (oven)
  • A variant of baking in the form of a loaf in a rooster. I liked this option the most:
  • Wheat bread with whole grain flour Cap (oven)
  • Wheat bread with whole grain flour Cap (oven)
  • Delicious, salty bread. I baked it three times, and although I did not manage to achieve the "correct" cut (the flour ended), I am satisfied with the quality of the crumb.

Note

Thank you very much Sergei (register) for the recipe.

Sonadora
Ksyusha, be stunned! Unrealistically beautiful bread!
Omela
Manyash, well, you ... embarrassed me. Bo we have seen more beautiful... I'm glad you like it!
Twist
Ksyusha, awesome bread! The crumb is fantastic!
Kras-Vlas
Ksyusha, bastard with the previous speakers, and even more!
NataliaK
Omela, or I didn’t read it carefully, or ... and where to put the rest of the grams from the leaven? how to use them?
Omela
Quote: NataliaK
and where to put the rest of the grams of leaven? how to use them?
Nataliya, indeed not all of the starter is used. The rest you can use as "old" dough in another bread.

Olya, Marisha, thanks, girls, I like the crumb too!
Vilapo
Omela, very beautiful bread, the crumb is just a sight for sore eyes
Omela
Lena, Thank you! The main thing is that you can use zi flour here. I had it I do not remember how long it was idle .. and then it was all gone in a week!
NataliaK
Omela, Thank you! And you can ask another question: in my kitchen it will be 19.5-20 degrees, if it will melt at this temperature? or is it necessary to have 24-25 degrees?

put the leaven
Omela
Quote: NataliaK
I have 19.5-20 degrees in my kitchen,
Fine! Take time 120 minutes. In this recipe, it is very important that the dough is cool. The water is therefore used from the refrigerator. Good luck!

shl. how do you live with such a temperature .. I'm already cold at +24.

NataliaK
Omela, thanks for the recommendations! I really want a healthy bread.
Oh, but for us this temperature is comfortable ... we are big with my husband ...
lu_estrada
What a wonderful bread, Omelochka!
notglass
Omela, Ksyusha, bread - just a feast for the eyes! I just ran out of bread today. I'll bake yours. I want a new one.
Vilapo
Quote: Omela

Lena, Thank you! The main thing is that you can use zi flour here.I had it I don't remember how long it was idle .. and then in a week everything was gone!
So my flour tsz is stuck, I need to attach her darling
lump
Quote: Omela
shl. how do you live with such a temperature .. I'm already cold at +24.
So she laughed ... and also wanted to voice the question, so what should be the temperature? - cool or 25? (near the balcony, on the floor ?? 25) How much is in the house then? (I live in a private house)
I understood correctly - will 20C be normal?
And yet, how many degrees are there in your withers? (no laughing). And then I have 3C. Will it be normal or freeze? My leaven likes
Bread SUPER! I'll start today. And then, apart from rye with sourdough ... almost every day (it's delicious).

Omela
Lyudmila, Anya, Olgathank you girls! : rose: I am very glad that you liked the bread!

I apologize for misleading you about the temperature. Sergey has 24-25С. I had 20C. In the refrigerator 3-4C.
lump
Quote: Omela
Sergey has 24-25С. I had 20C.
Mistletochka, sorry,: girl_red: I didn't understand anything, but how much do I need? Where to put, at 20 or at 25
Omela
Olga, most importantly, not more than 25C. When I put it to the balcony, I was sure that there was 24C. Only today I measured it with a thermometer.

Quote: lump
Where to put, at 20 or at 25
I would put it at 20C.
Shahzoda
Wonderful bread !!!!!!
Omela
Shahzoda, Thank you!
Ruza-1
Omela, there is no sugar in the recipe. Is that how it should be?
Omela
Klara, all right, no sugar.
lump
Quote: Omela
I would put it in 20C
Everything is clear, thank you
ALL Merry Christmas!
Omela
Olga, thank you, happy holidays too and good luck!)
NataliaK
Omela, thanks a lot for the recipe. I baked it. The crumb is good, I like the taste. I just measured the temperature with a temperature probe, brought it to 98 degrees, but the crust is light, not the same as yours ... maybe it was necessary to lubricate the workpiece ... the photo shows that the crust is thin and light ... recipe, did not even add flour, although the dough turned out to be not so that it could be molded ...
Wheat bread with whole grain flour Cap (oven)Wheat bread with whole grain flour Cap (oven)
Omela
Natalia, it turned out good crumb, but flour could have been added. And the crust could be held longer. to blush.
NataliaK
Omela, Thank you! The photo does not sufficiently convey the perforation of the crumb, evening ... Next time I will try to bring the kolobok to the mark and hold it in the oven for a little longer ... It suits me very well with my SD, both with flour and sugar-free ... healthy and tasty ...
Crochet
Quote: Omela
I baked it three times, and although I could not achieve the "correct" cut (the flour was over), I am satisfied with the quality of the crumb.

Ksyusha, that is, when you ran out of flour, did you bake this bread completely on top-notch?

Or on some other (on a tower, on general purpose flour)?
Omela
Not, Kroshikwhen the tsz ended, I stopped the oven.)))
Crochet
The unexpected answer is yes !!!

Ksyusha, so you think that without tsz flour is not worth starting?

Although why am I ?!

You can mix it yourself !!!

I'm not the first time ...
Omela
Quote: Krosh
without tsz flour is not worth starting
Kroshik, for me, it is possible, but the author will be against it. Just kidding. But you understand that with all the replacements, there will be a completely different bread.
lump
(Delay in reporting) I love it! Very tasty, I like this gray bread. There are no photos, maybe there is nothing to take, but it looks like ... like a loaf with a notch, but not so crispy (the oven is not very good), and the crust is not thin at all. The crumb is like silk.
I chose the temperature 20C, on the sill. Iiiii ... the flour is over I will repeat it!
Omela
Olga, Hurrah!!! Glad I liked it!

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