home Homebaked bread Bread recipes Dough bread Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing

Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing

Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing

Category: Yeast bread
Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing

Ingredients

Dough:
whole grain wheat flour 150 g
water 100 g
fresh yeast 1g
Welding:
whole grain wheat flour 50 g
water 125 g
Dough:
all dough
whole brew
water 220 g
wheat flour 300 g
salt 8 g
light molasses (honey) 1 tsp
fresh yeast 5 g

Cooking method

  • 1. For dough, dilute the yeast in water, combine with flour. Stir until smooth, collect in a ball and leave to ferment at room temperature for 1.5-2 hours. Then refrigerate for 10-12 hours.
  • 2. For brewing, pour 25 g of flour with boiling water and stir vigorously with a spoon until smooth. Allow the mixture to cool to 60C and stir in the remaining 25 g of flour. Wrap the bowl in foil and leave at 60C for three hours. For this, I used MV, setting the time and temperature in manual mode). Cool the finished brew to room temperature and start kneading the dough. This is how she looks
  • Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing
  • 3. For the test, rub the yeast with your hands into the flour until fine crumbs are formed. Heat the water to 30C and dissolve the molasses and salt in it.
  • Tear the dough with your hands into small pieces, pour in water and mix until smooth. Add tea leaves and prepared dough to the remaining flour. Knead the dough for 8-10 minutes. The dough turns out to be liquid, floating, it does not collect in a bun. Leave it to ferment for an hour and a half. Fifteen minutes after the start of fermentation, fold the dough into an envelope (grease the cutting mat and hands with vegetable oil). Repeat the procedure twice more with an interval of 15 minutes.
  • 4. Knead the finished dough and squeeze out large bubbles. Form into a loaf and place in a proofing basket, seam up. Leave for proofing for 35-45 minutes.
  • 5. Turn the finished dough on a baking sheet with the seam down, make an incision, brush with milk and bake at 230C with steam for the first five minutes. Then lower the temperature to 180C and bring the bread to readiness. In my oven it takes another 30-35 minutes. Cool the finished bread on a wire rack.
  • Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing
  • Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing
  • Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing
  • Help yourself!

Note

The bread is very soft, with the finest crust and delicate crumb. It can be baked not only with a hearth, but also in a mold. Try it, I highly recommend it!
Cook with love and bon appetit!

Vitalinka
Twist, Marisha, gorgeous bread!
I've also become addicted to whole grain bread. It is necessary to try this one too, very tasty morsels.
Natali06
Wow, what a beauty! This is bread! Well, what can you say? As always, bravo!
I will definitely try! Well, too good!
Twist
Vitalinka, Natashathanks for the praise!
And you must bake bread !!! Today my husband immediately crumbled half with milk and honey, barely took away the rest! Delicious
dogsertan
Marina, your bread is simply amazing. I've been coming up with a recipe for custard wheat for the second week already, and here you will get it. Well done. I will continue to invent.
ang-kay
Great bread, Marisha! Bravo! Dragged to bookmarks. I'll definitely bake it. : girl_haha: Let's go bread today!
Galina S
MARINA!!! dream bread !! I will definitely be !!! thank you dear, as I asked for the custard
Sonadora
Marisha, wow, what lace! Delicious bread!
barbariscka
On cold dough, and even custard - wonderful bread!
Marisha, tell me, how do you weigh 1g of pressed yeast? I'm already tired of the method of breeding them in water, but there are no such exact scales ...
Twist
Sergei, thanks for such a rating!
I've been coming up with a recipe for custard wheat for the second week, and now here you will get it. I will continue to invent.
I have been looking for custard bread for a long time. Finally I tried it and I'm very happy with the result. So I'll try your option with pleasure.

Angela, bites are a must! I will wait for impressions!

Galina,, I'm glad that I liked the recipe! I'm sure the bread will not disappoint, although this dough is more capricious than milk bread, but the result is worth it!

Manechka, thank you, dear! I would be glad if the recipe comes in handy!

Vasilisa
thanks for the praise! I weigh on electronic scales, they have a normal "step" from the gram. And if 0.5 g is needed, then I just divide the piece in half.
ang-kay
Quote: barbariscka


Marisha, tell me, how do you weigh 1g of compressed yeast?
Natasha advised me. I bought a spoon-scales. There is a step from 0.1 gr.
Twist
Angela, and where can I see what it is?
lungwort
Marina, another handsome man in the photo! Each of your bread goes to your notebook and then to the oven. Marin, why is the tea called self-saccharifying?
ang-kay
Quote: Twist

Angela, and where can you see what it is?
I have one.

Wheat bread with whole grain flour (40:60) in cold dough and self-sugar brewing

Type in a search engine and give you addresses. Different prices. I took hryvnia for a hundred and something. There are also cheaper ones, but then they were not on sale, but there are also much more expensive ones.
Merri
Marina, bread is perfection itself!
Twist
Angela, Thank you! I'll go and see it now.

Irisha, very grateful for such a rating!
barbariscka
Such a spoon should have been ordered long ago ... Thank you Angela!
izvarina.d
Marina, bread is a feast for the eyes! I will definitely bake one like this. Thanks for the recipe!
Twist
Diana, Thank you! I would be very glad if the recipe comes in handy and I like the bread!
echeva
is whole wheat flour really premium wheat + bran ground?
Twist
Evgeniya, when mixing flour and bran, you can get a result similar to baking from whole grain flour. But, to be honest, I did not use such a mix, I find it difficult to tell the proportions.
lungwort
Marina, I baked bread yesterday. Baked in an oval-shaped pan. I liked the bread. The crust is so thin. Hot since Yesterday we ate almost all the bread. There is only one crust left. Marina, thank you. The bread is good, but it takes time .... If my family asks, I will bake some more. And she herself - only in a special mood.
Twist
Natasha, I am very glad that your bread came to taste! Say hello to them my gratitude for such a rating! I agree with you that the bread is a little confusing, and you can't prepare the tea leaves in advance. This, and the fact that it is eaten very quickly, can perhaps be attributed to the category of shortcomings (my husband also eats almost half of it at once, while still warm).
izvarina.d
Marina, thank you for such a delicious and fragrant bread!
I liked it very much. Definitely, this bread is worthy of attention. I would not say that it is very difficult, it's just the bread of the day.

🔗
🔗

Marish, thanks again!
dogsertan
Quote: izvarina.d
Definitely, this bread is worthy of attention.
Diana, your bread turned out to be excellent
Twist
Diana, the bread turned out to be simply amazing! The crumb is straight lace! I am very pleased that I liked the recipe. I will be glad if the bread will take root in your family!
I would not say that it is very difficult, it's just the bread of the day.
Diana, a very accurate definition. After all, the cooking process itself is simple, and it takes a lot of time. But, in my opinion, the result is worth it.
Thank you very much for using the recipe and the photo report!
izvarina.d
Marina, thanks for such a rating!
The bread will take root, that's for sure, my family liked it very much, and the crust, in general, was delighted. When I greased the bread before the subsidence with milk, I did not shake off the remaining flour from the workpiece, the result was a coating, such as a jelly, which gave an amazing crust at the output.
Sibelis
I kneaded the bread - it seems like this, but it seems not))
1. Completely on premium wheat flour
2.added 200 g of kefir
3.old dough 200 gr
4.brew 100 grams of flour for 250 grams of water
5. did not put yeast in the dough. In the old dough, 7 grams of fresh yeast, stood in the refrigerator for three days
In general, it turned out: 500 gr (+100 in the brew) flour, 200 gr of kefir, 50 (+250 in the brew) water, 200 gr of old dough, salt, sugar, vegetable. oil.
The dough is wet, it did not collect in the bun, during kneading I added an unmeasured flour - it still did not gather.
I put it in a cup and put it in the refrigerator for a day.
In general, I don't know what to expect. Ripe dough also didn’t know how it rose by itself. And this despite the fact that there is a perfectly working sourdough - but no, I was impatient to try to bake on an old dough, and even practically without a recipe))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers