100% Whole Grain Oven Bread (Easy Method)

Category: Yeast bread
100% Whole Grain Oven Bread (Easy Method)

Ingredients

whole grain wheat flour 230 gram
water 200-250 grams
salt pinch
dry yeast for baking 1 rounded teaspoon

Cooking method

  • Mix flour, salt, yeast.
  • Pour in warm water. Stir a little with a spoon.
  • Wrap the container with cling film. Remove to a warm place for 12-14 hours.
  • Then, with wet hands, transfer to the mold. I have a form for a roll from a fixprice.
  • Leave for an hour to rise. I turn on the microwave for a minute. Then I put the form with the dough there.
  • Preheat the oven to 180 degrees.
  • Put a bowl of water on the bottom.
  • Bake for 40-50 minutes. Willingness to check with a splinter.
  • Keep in shape a little. Then take out, wrap with a towel, cool.

The dish is designed for

for 3-4 servings

Time for preparing:

12 hours for fermentation + 5 kneading + 40 minutes baking

Cooking program:

oven

Note

The bread turned out to be very tasty.
Due to the fact that cooking with steam is soft.
The crumb is completely baked, loose, with holes.
100% Whole Grain Oven Bread (Easy Method)
Will definitely be my favorites.

The recipe was born spontaneously.
I came across a table of correspondence of water and flour when baking bread.
For whole grain flours, the water should be 80% by weight of the flour.
But it's one thing to write, and quite another to cook.
For 230 grams of water, 185 grams were relied. This turned out to be very small. The flour is slightly wetted.
Little by little I added some water, constantly weighing. As a result, it reached 250 grams.
I will add. As Admin noted, the flour is dry. So focus on your flour.
Before fermentation, the dough is not liquid and not steep, one might say thick.
After fermentation it became thinner. There was a thought to add torment, but I slapped myself on the hands and left it as it is.
And yet, yes, everything worked out as it should.
Advise

Admin
Perhaps the flour was very dry, it took so much water

I bake bread according to this recipe. The serum can also be replaced with water. Whole grain flour gingerbread man. Master Class The dough is soft, plastic is obtained.
Anna1957
Len, and I once tried purely CZ for a long time - it didn't even suit my taste, I don't remember now. Either it was too sweet for me. Maybe I need to add some corrective spices? So now I bake from 50:50 with white flour, which, of course, is worse. I'll have to try again.
Podmosvichka
Flour can be dry and true.
The oil serum is good, but the water is practically fat-free.
And mine without batch.
I stirred it with a spoon, left it overnight and that's it. No unnecessary body movements.
Who likes what


Added Sunday 19 Feb 2017 11:58 am

Anna1957, Anh, but I completely like CZ.
A bit sweet, yes.
Again, the taste and color ...
I have rye malt and agram, I will try to make half rye in the same way.
Admin
Quote: Podmoskvichka
The oil serum is good, but the water is practically fat-free

I more flour-liquid wanted to say about the balance... And the liquid can be something to taste, and water, and kefir well diluted with water, a sour milk talker.

It is better to take the number of ingredients on the forum, here it has already been tested by practice The amount of flour and other ingredients for making bread of various sizes

Anna1957
Quote: Podmoskvichka
I'll try to do it in the same way
half-burnt.
I will wait for the proportion.
Podmosvichka
Admin, Tanechka, thanks for the advice and a link to an interesting and useful topic, I will definitely read it
Admin
Lena, Thanks for the kind words
Do not be offended, please - I have no ulterior motive, just a hint, I wanted to help
Podmosvichka
Tatyanawhat are you
I'm a baker, like a ... a ballerina
I would be glad to any advice
Helen
And I want such bread ...
Podmosvichka
And what's the problem
I poured some water into the flour, interfered with a spoon, stood the night - fresh bread in the morning
Dare


Added on Monday 20 Feb 2017 08:36 AM

Crochet, I'm waiting for you with a report
ginn
I tried to bake according to another recipe, it turned out like this ... very humid inside oak outside, in general I went to the trash, because it was not bread) I will try according to your recipe, I hope the result will please)
Podmosvichka
Here I baked the other day for one and a half servings
100% Whole Grain Oven Bread (Easy Method)
Well baked, perforated, the crumb looks like a store Darnitsky
This time, I dumped the dough straight with a spoon into the mold, leveled it a bit on top and that's it. Distance, you can bake.
nvg
Podmosvichka, I am making bread according to your recipe. And after 12 hours of proofing in a warm place, the dough turned into an overwhelmed sourdough (((dropped, of course, it smells like alcohol and became liquid. It costs an hour on the "rise" before baking and does not move at all, just liquid on the bottom of the mold. As you did after Did the dough look like 12 hours?
Podmosvichka
nvg, next time I will show all the stages.
And after fermentation does not fall, and rises normally.
I do not even know .
Maybe too much water?
Didn't you throw it away? Try baking in a mold.
I already wrote that I, too, are watery after standing. Spread the last time with a spoon, so as not to get your hands dirty.
nvg
During the kneading, there was such a plump bun, there is definitely not a lot of water. I haven't thrown out the dough yet. think what can you do with it? But it lies at the bottom of the mold (I have L-7) and dries up gradually ... Thinking of trying to bake? It tastes so alcoholic ...
Podmosvichka
Try to bake.
Preheat oven to 100 degrees and place.
While it is fully warmed up, the dough may rise.
Mine also smells like mash, but after baking it smells like that.
I live far away, it's a pity, otherwise they would be kneaded together
nvg
Baked. The result is a flat brick. Both in form and in content))) Stone crust, wet inside, although inside measured with a thermoprobe, it baked up to 95 C inside. And the taste turned out to be some sour-strange. Although the smell was delicious during baking - I hoped for a result ... It's a pity. I would like to bake healthy bread from wheat flour without any harmful additives. I will experiment. Maybe it should not be warm, but in the refrigerator for 12 hours? And then let it warm up and come up? Or just let it rise until it doubles, knead it and let it rise? I'll try.
Anna1957
Natalia, it is a shame when expectations are not met. Alternatively, try making 50:50 Anise dough. She also has a fully central locking system. I'm doing it. I just don't really like the whole CH, although I have to eat just that. I even bake pies from 50:50.
Podmosvichka
nvg, Natasha, it's a pity that it didn't work out.
Where did you stand?
I put it in a cold oven. I put it in the evening, bake it in the morning.
I will bake - I will take pictures of all the stages.
Podmosvichka
nvg, Natasha, today I baked, took pictures of all the stages
this is a batch
100% Whole Grain Oven Bread (Easy Method)

in 12 hours (I put it in the evening - I bake it in the morning)
100% Whole Grain Oven Bread (Easy Method)

before coming in shape
100% Whole Grain Oven Bread (Easy Method)

in an hour
100% Whole Grain Oven Bread (Easy Method)

everything, baked
100% Whole Grain Oven Bread (Easy Method)

crumb
100% Whole Grain Oven Bread (Easy Method)

I make for one and a half servings, one quickly ends

I honestly don't understand why you didn't succeed
Maybe the yeast is wrong? I have these
100% Whole Grain Oven Bread (Easy Method)
Metanka
I made 400 grams of flour with recalculation - everything worked out))
True, the bread was fermented in the refrigerator, and I baked it in the morning, so it didn't work out normally - it turned out to be heavy and damp, like a cake. But baked, rose as far as he could.
Made them whole grain spelled flour. Delicious!
Podmosvichka
Metanka, Tatyana, glad you liked it, eat for good health

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