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White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

Category: Yeast bread
White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

Ingredients

flour 520 g
oat flour 50 g
pumpkin seeds 50 g
water 320 g
salt 2 h l
granulated sugar 1 tbsp
fresh yeast 10 g

Cooking method

  • Peace be with you bakers!
  • For a long time already I have been baking bread only cold fermentation \ the taste is completely different \, and lately I have also been using the oven for this business \ it became interesting to experiment \
  • SO--
  • Grind pumpkin seeds in a coffee grinder to powder.
  • We put all the products in the bread maker and start the dough program \ well, or someone else's called \ I have 1 hour 25 minutes.
  • We take out the dough and put it in a suitable container \ you can leave the bread machine in the bucket by covering it with a film or pull on a plastic bag \ and put it in the refrigerator for at least 12 hours.
  • We take it out of the refrigerator and let it lie for an hour on the table, then we shape it and put it in a baking dish. We put this form in a warm place to rise \ I warm up the oven for about five minutes and put it in it \
  • After raising the dough twice, I preheat the oven, lower the temperature and bake for about 40 minutes with a bowl of water put in the inside \ you can spray with a spray bottle, but I'm lazy \

Cooking program:

bread maker and oven

Rada-dms
Eh, now would be a little pink! Wonderful bread! We will try!!!
I think it looks wonderful when cut!
shade
Peace be with you bakers!

I made this bread before, but I did not grind the seeds, but slightly crushed them, but with the ground ones it turned out more interesting to taste
I used seeds and flour like this

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)



Here is the dough that has been refrigerated for 16 hours.

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

this dough is only laid in a mold and stood on the rise for 30 minutes in a preheated oven

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)



After 40 minutes of baking, I inserted a thermometer and determined the bread is done

🔗

The bread turned out to be perfumed with a crispy crust and greenish color \ not visible in the photo \

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)
gala10
I'm sorry, I'm not a great bread baking expert. Does cold fermentation mean that there is no yeast or sourdough in it?
Thank you!
All! I remove the question, the yeast did appear ...
shade
Peace be with you bakers!
gala10--
There is yeast, of course, but how it bubbles will be
But keeping the dough in the refrigerator gives the bread a completely different taste, rich, if I may say so

marlanca
shade,
Anatoly, the final photo is sooooo beautiful, I admired it ..... thanks .... the bread turned out gorgeous .....
Kokoschka
shade, Anatoly Khlebushek is a handsome man! Need to try! At what t mosques and upper, lower heat or 3 d, or with steam?
And I got hooked on the Creamy recipe, but there it was all about 4 hours.
I'll go straight to the printouts or I'll forget!
miculishna
Handsome in the photo! Do you put bread for baking in a preheated oven?
shade
Peace be with you bakers!

Ladies--

I put on baked goods in a preheated \ without a baking sheet \ oven
I have a so-called "Exstra effect" set - for a simple two baking sheets inserted into each other and forming, as it were, an air cushion and there is a uniform heating - like with a stone

🔗

I heat it up to the maximum, then I lower the temperature to about 200 degrees and put a bowl of boiling water along with a baking sheet and next to it
Kokoschka
Thanks Anatoly, I will try!
posetitell
I have to make up my mind and try cold fermentation, and even with oatmeal and pumpkin. seeds - generally luxurious. Thank you
shade
Peace be with you bakers!

I continue to master baking in the oven and add new notes to the tried and tested recipe
On Thursday, I kneaded bread without seeds, but with technology Tang Zhong
I baked it last night and tried it today
Turned out UNREALISTIC soft bread \ even though my knives are very difficult to cut like a razor - they wrinkle \

the loaf is the same size as in the final photo of the theme

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)

but it is almost impossible to crumple

White bread with oatmeal and pumpkin seeds in the oven (cold fermentation)
Katko
Mmmmm ... cold fermentation .. I got hooked on it so to speak ...
shade, thank you very much for such a wonderful recipe
Most likely I will not find such seeds ... however, I think that I will not spoil if I replace them with sesame, linseed and some other
Baking with oat flour is always so interesting and unique ...

And for a master class with baking sheets, an enormous thanksgiving)))) Nivzhist would not have thought of it)))
I got a ceramic pancake maker and a flower tray, I also spied on
shade
Peace be with you bakers!

Katerina--
Well, the recipe is like a basic variety of variations - you can add any additive
But what all my family and colleagues at work invariably like is cold exposure, and if even with Tang-Zhong then waaaaa
Katko
pereklinilo ... and for some reason I thought that in the recipe seeds watermelon: crazy: because I thought that I will not find ...
it turns out you need to read carefully
Irgata
beautiful bread
cold fermentation - good bread is guaranteed

I put it for the night yesterday, also with pumpkin and oat flour, I use wheat for bread of 1 and 2 grades, in different proportions

not long ago my bread was baked in hp and a lush cake in the princess

no photo - but the bread is beautiful, lush, does not crumble at all after cold fermentation
shade
Peace be with you bakers!

Cold fermentation + Tang-Zhong gives a truly amazing result - great bread spirit and amazing softness \ with a thin crispy crust \
Now I have a batch on the rise since Thursday -41 hours in the refrigerator stood
Kokoschka
Anatoly, I wanted to bake your bread for a long time, but still ...
and finally the hour X came.
Anatoly does not want to be mistaken and I have a request about
Quote: shade
Cold fermentation + Tang-Zhong
how and at what point?
shade
Peace be with you bakers!

I have already a certain number of times differently and I do not bake, plus I improved the fry \ after half an hour I will get it out of the oven - the photo will be \ really not always with oatmeal and seeds I change to sesame and polenta - as an option or even classically

Right here on the shelves -

I weigh everything by the scales - it's easier for me, and it's worked out to automatism
First, flour + yeast - kneading, then Tang-Zhong - kneading, then water / in which he mixed salt and sugar / kneading and at the end butter
I knead to a smooth kolobok, put it in a container, close it with a film / bag and put it in the refrigerator
Usually I get about 20 hours the dough is fermented then shaping and baking
But here is one of the improvements 8) I used to form a loaf and bake, and now I roll out the dough, grease it - butter - sour cream - butter with garlic herbs, etc., etc. as your darling wishes, I roll up the roll - proofing and baking -takes bread well, just for extremely soft, not stale for a long time, and even with your favorite additives

well, just baked

🔗
🔗

This, without any additives in the inside, turns out to be rolled like a bagel
Kokoschka
Anatoly, A PRO
Quote: shade
Tang Zhong
MORE.
I have never done it
Is it included in the ingredients and how do you make it?

Thank you very much for the detailed presentation !!!! (y) I'll print straight and will do!
Bread is Gorgeous !!!!
shade
Peace be with you bakers!

It's not difficult there
I spied it here - well, where else if not on a bread maker

Qween-- THANKS again !!!!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=384232.0

Kokoschka
Anatoly, the sourdough goes in addition to the bread ingredients, did Anatoly correctly understand?
shade
Peace be with you bakers!

And here is a misunderstanding, I will subtract flour from the total amount for brewing as well as water: yes:
And when everything is mixed, you have to look at the consistency, since the flour is different even from the same manufacturer
Kokoschka
It is clear Anatoly will be creative: drinks_milk: Understood the algorithm of actions!
Then I'll show you what happens
alena40
Please tell me what is your oven model with such a baking sheet ...
shade
Peace be with you bakers!

Alyona--

DARINA GM 241 022

They sell this kit separately

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