Mams
Quote: Rustic stove

I baked this bread - according to Rina's original recipe, from 4 cereals - VERY pleasant, I will still bake it.

But, of course, as already mentioned, it is necessary to adjust the flour and flakes there.
Flour - 320g
Flakes - 17 tablespoons (measuring) spoons
The gingerbread man looks like not a wheat one, but rather a rye one, sticky, "stringy".

The bread is delicious! Thanks for the recipe!
A cookie, so 320 GRAMS of flour or 320 ML of flour? And then I read the whole topic, but I still did not understand, they seemed to be talking about a measured glass? Please clarify.
Rustic stove
Quote: Mams

A cookie, so 320 GRAMS of flour or 320 ML of flour? And then I read the whole topic, but I still did not understand, they seemed to be talking about a measured glass? Please clarify.

Mams, my flour is in grams, because I measure everything with scales. This is how I baked yesterday (by the way, now there is almost nothing left)):

yeast 1 + 1/4 tsp
flour - 320 grams (you still need to follow the kneading for the first time, I added several times: first 100 grams, and then with spoons, so maybe a little more than 320)
17 tablespoons nordic flakes 4 cereals
honey - a little more than a tablespoon
salt - 1 + 1/4 tsp.
2 eggs + milk = 340 milliliters

basic mode, size M, light crust (eggs and milk give color by themselves).

The liquid poured onto the flakes. Anyway, during kneading and proofing, the flakes will absorb water, and when they are "soaked" in advance, a more objective assessment of the bun is obtained.
Linka
Great bread! Thanks to the author!

I took flour 350 gr and Nordic flakes 120 gr. Well risen and baked, medium crust. I liked it very much for breakfast with butter - no porridge needed! I will definitely bake it again. And here is the photo:

4zlaka.jpg
4-grain bread in a bread maker
4zlakar.jpg
4-grain bread in a bread maker
owl
Well, I baked bread yesterday, so that there is enough for today, now you can experiment. Took a recipe from a book size (XL):
Yeast-2 tsp
Psh. flour-375 gr
Corn flour-8 tbsp. l (80gr)
Flakes-8 tbsp. l
Salt-2 1/2 tsp
Sugar-2 1/2 tbsp l
Dry mol-2 1/2 tbsp. l
Oil-2 1/2 tbsp. l
Water-320

I don't have corn flour, I added it to the weight of wheat, but probably in vain, the bun was dry, I had to add water (what can replace corn flour? - I have rye, rice). And I have a question why there is 360 ml (XL) of water in ordinary white bread, but here 320?

Cubic
Quote: sovunya

I don't have corn flour, I added it to the weight of wheat, but probably in vain, the bun was dry, I had to add water (what can replace corn flour? - I have rye, rice). And I have a question why there is 360 ml (XL) of water in ordinary white bread, but here 320?
In order:
- All types of flour have different moisture capacity, if we replace one with another, we control the bun (which you did).
- Buy baby dairy-free corn porridge, and use it instead of flour (this is what it is).
- You can add rye flour, it will be very tasty! As for the rice, I have not tried it, but I know that it takes a lot of water.
Gelya
I bought corn grits instead of corn flour. It is very fine, almost like flour. It went great. The bread was eaten on the first evening. I didn't even have time to take a picture.
owl
Thank you all very much, I will take everything into account. The bread turned out to be delicious, there was nothing left, only it rose worse, not as tall as wheat, but everyone liked the home.
Dev_Dimon
Yes, delicious bread. The tastiest of all that I did (as many as three different ones) I did in HP "DeLongy 125". I had to slightly adjust the bun - added 3 tbsp. l. flour, and it was a little thin. Probably because I ground the cereal into flour. Next time I want to try not to grind, but to throw it as it is, that is, in flakes ... And I also concluded that the main mode in my bread machine is not enough for the normal rise of the dough.Now I make ALL breads according to approximately the French mode, where it rises for 3 hours and is baked for an hour. Three different breads baked on it, not a single slip ...
And here is a photo of the result:


nut
Here is my bread:4-grain bread in a bread maker
vetka99968
Thanks for the wonderful bread recipe! only I took 7 cereal flakes and added 50 grams of flour. I love healthy bread and this one is just what you need! Delicious!

SDC12680.JPG
4-grain bread in a bread maker
katestop
Thanks to the author for the recipe and everyone who left feedback and finalized it. Baking from the layout according to recall number 51. The flakes took "5 cereals". Flour had to be added (gr 50) on a bun, it was still sticky, like rye. Instead of water, I took sour milk. Approximately 1 tbsp. I threw a spoonful of sesame seeds directly into the dough. Baked on the main program on a dark crust. He went up very well. I confess I cut it hot. Here is a photo.4-grain bread in a bread maker4-grain bread in a bread maker4-grain bread in a bread maker
barbariscka

Katestop
If you make whole bread with sour milk, the dough will be sticky. Mix with water, and the fermented milk mixture should be less than water. I noticed this for a long time.
Olga from Voronezh
Quote: Rina

4-grain bread
Firstly, thanks for the recipe Rinochka!

4-grain bread in a bread maker

He is wonderful. The bread is delicious, delicious and very healthy!

Quote: Alexandra

... My recipe:

SESAME BREAD 4 CEREALS

1 1/4 tsp - yeast (SAF Moment)
320 g wheat flour
10 tbsp. l. (measured! no top) Nordic flakes 4 cereals
1 1/2 tsp salt (coarse sea salt, ground in a mortar)
2 tbsp. l. fructose (sugar is possible)
1 tbsp. l. sesame oil
2 eggs
100 ml. strong tea leaves (100 ml sachet)
120 ml. baked milk
20 g sesame seeds (add to dispenser)

Mode: basic with raisins (Bake Razin) or simply basic, small loaf.

Glaze:
kefir (smear with a brush at the very beginning of baking,
Put 30 g of pecans on top greased with kefir.

The loaf has risen above the bucket, despite the fact that there are ingredients for a small loaf.
Alexandra, I took advantage of your amendments to Rin's recipe.
4-grain bread in a bread maker

The only replacement is
instead of 1 1/4 tsp. - yeast (SAF Moment) natural dry starter culture O-Tentik Origin - 4% of the amount of flour. Before the bun was formed, 2 tbsp flour was added. l. with the top.

4-grain bread in a bread maker

4-grain bread in a bread maker

4-grain bread in a bread maker

It turned out like clockwork! Thank you!
Crochet
Quote: Olga from Voronezh

The only replacement is instead of 1 1/4 tsp. - yeast (SAF Moment) natural dry starter culture O-Tentik Origin - 4% of the amount of flour.
Olga from Voronezh
So you baked without yeast at all? Hlebushek hatbottom !!!
Olga from Voronezh
Quote: Krosh

Olga from Voronezh
So you baked without yeast at all? Hlebushek hatbottom !!!
There is no need to add yeast, since dry natural sourdough for O-Tentik Origin bread makers is used.
Alexandra
Olga from my native Voronezh,

Good health!

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