Moulinex 600230. Poppy seed bread

Category: Yeast bread
Moulinex 600230. Poppy seed bread

Ingredients

Poppy milk 320 ml
Sunflower oil 1 tbsp
Table egg 2 pcs
Salt 1 tsp
Sugar 1 tbsp
Flour / s 430 g
Corn flour 200 g
Cellulose 1 tsp
dry pitch yeast 1 tsp
Poppy 2 tbsp

Cooking method

  • To begin with, I prepared Poppy milk (the recipe for making poppy milk is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=351098.0.) In my case, we will cook in the Profi Cook PC-MCM1024 Multi-blender.
  • 1. Pour 1 liter of water into the bowl of a blender and bring to a boil and pour the prepared poppy seed - bring to a boil. Then transfer to the 80 g program for 15 minutes with blending. Blending starts every minute and lasts 10 seconds. strain the mixture - separate the milk from the cake. Cool milk.
  • Moulinex 600230. Poppy seed bread Moulinex 600230. Poppy seed bread Moulinex 600230. Poppy seed bread Moulinex 600230. Poppy seed bread
  • 2. Load all the ingredients into the bread maker. Install the main program (I have number 9). Cooking time 3 hours 20 minutes.
  • Moulinex 600230. Poppy seed bread
  • Bon appetit and good mood!

Time for preparing:

3 hours 20 minutes

dogsertan
Everything, this is great, but explain to me the senseless, in which way 200g. corn flour are present in the recipe. My concepts are limited to 8% of the mass of wheat flour, and then after preliminary soaking or fermentation in a dough. Regards, nothing personal.
Mar_k
Why does it bother you! There is finely ground cornmeal (it is also written on the pack), take it and add as much as you see fit! I often add this flour to both bread and bun dough!
dogsertan
Quote: Mar_k
Why does it bother you!
In principle, nothing bothers me, but as for corn flour, which does not contain gluten protein, too much, technologically it is nonsense.
Mar_k
That is, you want to say that the bread should not have worked! But how are corn cakes baked '? India something in the morning I do not understand? Please explain to me!
dogsertan
Quote: Mar_k

That is, you want to say that the bread should not have worked! But how are corn cakes baked '? India something in the morning I do not understand? Please explain to me!
Marina, of course, everyone decides for himself what to bake bread from, there is no dispute about tastes and preferences. But, even an insignificant replacement of wheat flour with corn flour leads to an increase in the acidity of the bread, an increase in the spreading of the dough, the appearance of excessive stickiness, an increase in the kneading time, a decrease in porosity, and an increase in the rate of staling. True, the possibility of using corn for bread production has always been of great practical interest. For example, in hungry post-revolutionary Russia, when the shortage of food grains was felt especially painful, the possibility of using corn flour as an additive to wheat bread was very relevant. Serious research was carried out in this direction, which has not lost its significance in our time. The leading role in this research belongs to the talented scientist B.G. Sarychev, who found that replacing wheat flour with corn flour within 5-8% with preliminary fermentation made bread even better than pure wheat. At the same time, adding corn does not make bread healthier. Compared to wheat or rye, the nutritional value of corn is significantly lower. Wheat contains more protein, and in terms of amino acid composition, wheat protein is more complete than corn protein. In modern bakery, corn additives are not widely used, it is rather exotic in nature. That's all I meant.In India, the grain culture is rice.
Good luck with your bread.
Admin
Quote: Mar_k

That is, you want to say that the bread should not have worked! But how are corn cakes baked '? India something in the morning I do not understand? Please explain to me!

Marinka, everything is done correctly, no need to worry
That's why he and homemade bread, to make extensive use of those ingredients that are at hand, to select the taste of bread for yourself, to make bread different to taste!
We ourselves choose the consistency of the dough, crumb - it can be dense, or with large holes, plain wheat, or with different additives. If you look at various sources of bakery authors, including those from the distant historical years, they also offer many options for pure or mixed bread, from different types of flour with different additives - and this does not make the bread worse!

In many ways, the bread recipe is dictated to us by our taste!
Or the ability to use certain types of flour, that is, gluten-free baked goods, it also tastes good.
Therefore, we are moving away from store-bought bread, because from simple components at home we can make up our own range of bread tastes for ourselves!

Sarychev, Auerman, Neumann and a number of other prominent authors of books - are researchers, theoretical practitioners, scientists in terms of the basics of bread baking, bread baking technology, textbooks are written on their work on how to approach bread baking, learn the theory of baking some works here

But I don’t think that these bread gurus didn’t indulge themselves at home and other bread, from different types of flour, and different additives - that’s why they are pros!

Bake delicious and homemade bread for health, please yourself and your family!
The best and most delicious recipes are obtained just at those moments when we "flood" with the ingredients, play with them - and this is how famous chefs and bakers do, just look at the sources of inspiration (links) of our authors of bakers on the forum
Admin

After all, we cook bread from different cereals according to the principle of dispersed grain in bread (see recipes on the forum)!
I added a mixture of cereals and grains to bread dough Multigrain wheat bread with fermented baked milk and whey, the result is amazing!

Moulinex 600230. Poppy seed bread Moulinex 600230. Poppy seed bread

The view and taste are amazing! This is one of my favorite breads!
Among the developments of the Scientific Research Institute of the baking industry is bread made from dispersed grain. The grain is thoroughly cleaned on a hulling machine, soaked for 16-18 hours, then passed through a kind of meat grinder - a disperser, where whole grains containing shells and embryos are ground. A homogeneous wet mass is obtained, which is used when preparing the dough. Such bread contains dietary fiber, fiber, and vitamins.

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