Crochet
Quote: Omela
I can't insert a link to the recipe from my phone.

Flatbread "almost Uzbek"
Mandraik Ludmila
Here, on Rita's tip, I made, in Panasik 2511, almost Omelin bread, mixed various kinds of flour, well, I like to play with flour like that ...
The dough was kneaded on the dumplings mode (kneading for 20 minutes), after which it stood for about an hour, then turned on the dietary mode (with preliminary "temperature equalization" - 5 hours):


Dough:
300g flour (100g second grade + 200g higher grade),
300ml tana,
30g of your own curd, for the tan is transparent-transparent and carbonated
2 g SAF-moment yeast
I filled up the dough before the diet regimen:
100g flour (50 whole grain + 50 high grades)
1 tbsp. honey
1 tsp salt
1 tbsp. corn oil deodorized.
Then I added a little more flour of the highest grade to a beautiful kolobok



Wheat bread with not strained whey

The bread turned out to be fragrant, soft, very airy and of course delicious! Thank you girls!
Omela
Mandraik Ludmila, great bread turned out !!
Silyavka
Quote: Omela
Dry yeast (Saf-moment) 4 g
Girls, I'm the only one confused by the amount of yeast.
Crochet
Elena, and what exactly confuses, a lot / a little?

I baked bread many times according to this recipe, the result is always !!!

I put pressed yeast 12 gr. ...

I haven't used dry ones for a long time ...
Silyavka
Yes, it seems to me a little. Something went wrong with me. The dough didn't bubble, somehow it didn't fit very well (the yeast was tested by more than one loaf), the dough is some kind of liquid, it's not in a hurry to rise, it's hot at home, any other dough would have jumped out of the bowl. Maybe I'm doing something wrong?
Mandraik Ludmila
Silyavka, I made a half portion with 2g of yeast, the dough bubbled perfectly! All the same, check the yeast, maybe they baked before, but right now they have weakened, especially if it's hot, the shelf life decreases sharply, especially with open yeast ...
Silyavka
I also make half of it for testing, I only opened the yeast yesterday, yesterday I made bread out of it, it turned out to be very lush and tall, but now I don’t understand why.
Mandraik Ludmila
Silyavka, nude then I don't even know what to think, I baked the same yesterday, there is a photo above - a gorgeous bread, and this is on a mixture of premium, second-grade flour and whole grain
Silyavka
Yes, I saw it, it's not the first day I've been looking at the topic, today I finally tuned in, but it’s like that.

Mandraik Ludmila
Elena, and what serum was, maybe cold? Well, after all, there are three components of the dough: flour, whey and yeast .. The flour is unlikely, it was probably already baked on it, there is whey
Silyavka
I always use cold liquid with this yeast, I never heat it. Here I put the dough in a mold, it remains to stand for 20 minutes, I'll wait for the result. It seems like it is slowly creeping up.




Uff, PO LU CHI LO S, hurray !!!!

Wheat bread with not strained whey
Only in vain I was worried, and you were disturbed. Girls, thanks for your participation.
Thank you mistletoe for the recipe.
Wheat bread with not strained wheyWheat bread with not strained whey
Omela
Silyavka, Elena, an excellent loaf turned out !! You can't even call bread!) The amount of yeast is optimal for this amount of flour and technology, checked!)
Silyavka
Omela, Omelochka, I'm not very good as a baker yet, as they say I'm not a magician, I'm just learning. Therefore, I began to get nervous when it went wrong as in your recipe. I did half of the recipe for trial, and the whole recipe of a cachet will not pull. And the loaf turned out, well, this is because I do not have a form for bread. I adapted this pan for baking bread. I love to cook and try something new. I will definitely use the recipe. Thanks again for the recipe. My husband liked it.
Albina
I also put the dough in half a portion in the evening, and in the morning I reported half a portion of the recipe and put it on the main mode.Now it is cooling down under a towel. But I did everything from start to finish in HP. Today I didn't bother to drive the oven. And then so in the morning and cleaning and cooking ...
When the bread was still in KP, the middle son asked what I was baking. Thought buns.
Omela
Elena, when I talked about the loaf, I just had in mind not the shape, but the structure of the crumb - it turned out to be quite rich!)
Albina, I'm glad the recipe stuck!)
Silyavka
Omela, did everything according to your recipe, only put a little more yeast. The husband is delighted with this bread. He does not like to cut bread, he likes to break, but here it is delicious, and there is no need to cut.
Albina
Quote: Albina

I also put the dough in half a portion in the evening, and in the morning I reported half a portion of the recipe and put it on the main mode. Now it is cooling down under a towel. But I did everything from start to finish in HP. Today I didn't bother to drive the oven. And then so in the morning and cleaning and cooking ...
When the bread was still in KP, the middle son asked what I was baking. Thought buns.
My bread (I took a picture right away, but didn't put it out)
Wheat bread with not strained whey
eye
I put the dough in half a portion, distracted it, put the yeast in full ...: girl_in_dreams: I had to add everything to full.
Now I think, where do I need so much bread, half portions are extra in any way ...: -
maybe fry pancakes? not?




I decided to fry all the same, I made only 2 3 cuts, the dough allows.
for pancakes, the dough is thick, of course, but under the lid on cast iron they baked well.
put the bread in the oven
Svetlenki
Omela, Mistletoe, thank you very much for the bread recipe! You rehabilitated the curd whey in my eyes. My heart was bleeding, but I poured it all out, leaving only 1 liter for pancakes. Because I used to get bread like paper on it. And here - great! Downy, fragrant crumb. Half a roll was devoured by my peasants at dinner - an unprecedented business! We don't eat bread at all at dinner

Wheat bread with not strained whey

Wheat bread with not strained whey

Wheat bread with not strained whey

Wheat bread with not strained whey

And yet - the recipe is very easy to remember!

Omela
Albina, Svetlenkiwhat beauty they baked !!! I'm glad the recipe came in handy !!))
Svetlenki
It looks like I have now started a marathon for baking this bread. In the morning they finished eating and demanded more.

Wheat bread with not strained whey

And I overslept today. Instead of 4 hours, she went to knead in 6 hours. Bread smells even tastier !!!

Thanks again, Omela!
Albina
I put dough on this bread in the evening, and in the morning the main batch It turns out that the dough costs 8-10 hours
Andreevna
Quote: Albina

I put dough on this bread in the evening, and in the morning the main batch It turns out that the dough costs 8-10 hours
Albina, and you put it in the refrigerator for this time?
Albina
Alexandra, no. "Kneading" for dough I spend in HP for 5 minutes and leave it in it. I add the rest in the morning.
Andreevna
Thank you, Albinochka, this option is just what I need! I was just going to do it yesterday, but I didn't even dare
Albina
I take half of the recipe, because I didn’t risk kneading so much dough so that the HP would not break. And there is already a lot for us now: the older children have left us.
Andreevna
Albina, well, what needs to be halved is clear, I was afraid that the dough would ferment during this time
Guzel62
I also baked this bread!
With dough for the first time in my life! I'm generally a novice baker! About a month ago I bought HP, now I am learning to bake bread. First in HP, then a couple of times the loaves are in the oven, today one is in the form, the second is a loaf.
I did it in half portion, 2 bread came out. Sprinkled with sesame seeds and seeds on top.
The barrels for some reason turned out to be light, but judging by the time and the match, they were baked. While not cutting, cool down.
Wheat bread with not strained whey
Wheat bread with not strained whey

Thanks for the recipe! Everything turned out to be not so scary!
Thank you for the science! It's good that the skillful ones (in the person of Omelka🤣) teach us the inept bake of bread!
Omela
guzel, gorgeous bread !! But most importantly, they did not say how it tasted ???
Guzel62
Omela, Sun!!! I have never had such delicious bread !!! Of course, I am just starting to bake bread (I have not tried all recipes with HP! 🤣🤣), but today this is the tastiest, airy and chic bread that I have made! (let the authors of other recipes not be offended! 🙏🏻 ).
But that's ..... something! I like everything! And the fact that the dough can be kneaded ...and forget, and the fact that the dough is suitable 1 (knead a couple of times and that's it), and the fact that to form the bread and forget for an hour (proofing), ... and most importantly, what to put in a cold oven !!!! Not a couple for you, not a stone, not "any dances with tambourines" !!! And the result is fantastic!
We ate all yesterday !!! Now I put it again !!!
Only now I made a mistake. I make from half a portion, I divide everything by 2, ... but I forgot to halve the yeast !!! 😩 I put 12 grams !!!!! What will happen?
That’s why I was surprised last time that sourness and yeast smells !! Here, I am such a skilled baker.
Omela
guzel, Hurrah!!! Very happy! 😍😍😍
Florichka
OmelaHow do you get such sieches from above?




So I baked it. Dough started in the evening, half the dose. Flour is an ordinary tower. Baking in Teflon form from Shteba. I liked the bread.
Wheat bread with not strained whey
Katusya
I made some whey and decided to bake some bread. There is no T to HP, I will bake in the oven. Kneading the dough with my hands. Made half of the prescription. The dough stood for 5 hours. But the dough turned out to be really liquid, is it supposed to be? It is not going into a bun. Now I have reached the stage when the dough is allowed to stand in the mold. I'm waiting.)
Silyavka
Catherine, while the girls are gone, can I answer? The dough turns out to be liquid, so it should be, it also depends on the moisture content of the flour. The bread is very tasty.
Katusya
Thanks for the recipe! I shouldn't have worried. The bread turned out to be very fragrant and delicious! Baked in a saucepan with a thick bottom. There is no form yet. Girls, tell me, the top and sides are well browned, and the bottom turned out to be whitish, was it because of the dishes? Who bakes in what dish, share ?!
Silyavka
Catherine, I bake in a thick-walled skillet without a handle. It turns out a ruddy handsome man. And most importantly, delicious.
Palych
Silyavka, as I understand you right now instead of the author). Tell me, there is sour milk in a half-liter jar, it has already been divided into "water" and cottage cheese, can you not boil it? Drain the water and add a little curd from the cap? Or should it be brought to a boil? The cottage cheese itself is not needed as a product, but there will be a couple of spoons of it.
Admin
Quote: Palych
as I understand you right now instead of the author)

I'll try to work as an "author" - as a moderator. There is no need to boil anything in this situation, if the fermented milk has stratified. In this form, add to the dough when kneading. Such "old" sour milk will have a positive effect, it will help the yeast to raise the dough.
Palych
Admin, it is clear ... And how much then to select the "extra" cottage cheese? After all, if everything is mixed and applied, it will no longer be "not filtered whey", half?
Admin

I don't see a photo of your serum, I can't judge
You can put whey in the dough together with cottage cheese, and adjust the consistency of the dough with the balance of flour-liquid, kolobok.

To get acquainted with aged cottage cheese, you can see the topic:
Using aged cottage cheese in bread dough
Wheat bread with the addition of multi-grain flakes and grains with cottage cheese
Multigrain wheat bread with fermented baked milk and whey (oven)
Palych
Cool bread.) I also mark this recipe as "mastered". Sour instead of water. I counted it at almost half the rate. 300 & 300 + 140. And the amount of yeast left 4g (tea), not half. I wanted the dough to be ready in 60 minutes (max. Time of the 1st proofing in the program). For this, he took hot sour (50 ° C). 8 minutes for mixing and immediately filling everything for the dough with a "fur coat" (140 flour + salt 8g), now I do not add sugar at all to any dough. Oil (I like lard) is added almost at the very end of the 2nd batch (approx. 20g) (standard sound. Signals for filling additional ingredients). I programmed the process timings according to the author's recipe). Steam baked goods for max. temperature (190 ° C) in CP.
Katko
Variant with CA flour
Wheat bread with not strained whey
Wheat bread with not strained whey
Convenient recipe
Kneading the dough with a Danish whisk
Kneading the main dough with a hand mixer with spiral attachments. The dough is pliable, fluffy .. only to my taste there is almost not enough salt
It turned out a middle Kukmar baking sheet and another round shape of 18 cm

2/3 in the freezer (developing resistant starch for microbiota)

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