Loaf Multigrain, custard

Category: Yeast bread
Loaf Multigrain, custard

Ingredients

Dough:
dry yeast 0.4 g (1/8 tsp)
wheat flour of the highest or 1st grade 70 g
water 20-24C 40 g
Welding:
wheat flour of the highest or 1st grade 50 g
boiling water 150 g
Dough:
dough all
welding all
dry yeast 1.5 g (1/2 tsp)
wheat flour of the highest or 1st grade 220 g
milk 4C 50 g
sugar 10 g
salt 4.5 g
butter 30 g
odorless vegetable oil 10 g
flax, sesame, sunflower seeds 60 g

Cooking method

  • Loaf Multigrain, custard
  • Loaf Multigrain, custardDough.
  • Mix yeast with flour, pour in water. Stir until the flour is evenly moistened.
  • Leave the dough to ferment at room temperature for 8-10 hours.
    Loaf Multigrain, custardWelding.
  • Sift flour into a bowl, pour boiling water. Stir. Cool to room temperature.
    Loaf Multigrain, custardDough.
  • In a dough mixer or in a bucket of a bread machine, combine the dough and tea leaves, yeast, pour in cold milk, add sugar and flour (leave 1 tablespoon). Knead for 8-9 minutes.
  • Add softened butter, vegetable oil, and remaining flour. Knead a soft, non-sticky dough.
  • 5 minutes before the end of kneading, add salt and seed mixture to the dough.
    Loaf Multigrain, custardLeave the dough to ferment at room temperature for 90 minutes.
  • In the middle of fermentation, stretch and fold the dough.
    Loaf Multigrain, custardReady dough.
    Loaf Multigrain, custardKnead the dough into a layer. Shape the bread.
    Loaf Multigrain, custardTransfer the dough piece to a baking sheet with the seam down, cover with loose foil.
  • Proofing for 60 minutes at room temperature.
    Loaf Multigrain, custardBefore sending to the oven, make several cuts on the TZ, at least 1 cm deep (the bread is strongly "swollen" in the oven).
  • Bake in an oven preheated to 230C degrees, with steam, for 8-9 minutes. Then lower the temperature to 190C degrees and bring the bread to readiness.Loaf Multigrain, custard
  • 1st grade flour bread:
  • Loaf Multigrain, custard

The dish is designed for

1 loaf weighing 580 grams

Time for preparing:

4 hours + 8 hours

Cooking program:

oven

Tatyana1103
Manechka is gorgeous as always
Helen
Manya, gorgeous loaf !!!
Tashenka
Manechka, what a handsome man! Seeds, holes ... I think!
I will definitely bake. Thank you!
Sonadora
Tatyana, Elena, Natalia., thank you for your attention to the recipe, girls. I would be glad if you like the bread.
Quote: Tashenka

Seeds, holes ...
Yeah, he is. I have baked it several times. The crust is thin and remains crispy even after the bread has cooled.
You can play around with the dough: take a stronger flour, reducing its amount in the dough by 20 grams, in this case, it is better to prove the proofing in the form (upset basket).
Tashenka
Baskets are still only in dreams ... So let it be what will be. The main thing is that it is tasty. But I have no doubt in your recipes.
Sonadora
Tashenka, Natalia, thank you for your trust.
Kras-Vlas
Manechka, a magnificent loaf, about crumb and words are difficult to find - beautiful and round!
Bravo as always
Helen
Quote: Sonadora
Dough.
In a dough mixer or in a bucket of a bread machine, combine the dough and tea leaves, pour in cold milk, add sugar and flour (leave 1 tablespoon). Knead for 8-9 minutes.
Add softened butter, vegetable oil, and remaining flour. Knead a soft, non-sticky dough.
5 minutes before the end of kneading, add salt and seed mixture to the dough.
and when yeast, 1.5 g ??
Sonadora
Olga, Thank you!
Quote: Helen

and when yeast, 1.5 g ??
Elena, at the beginning of the batch. Thanks for noticing, Len. I'll add it now.
Helen
Quote: Sonadora

Olga, Thank you! Elena, at the beginning of the batch. Thanks for noticing, Len. I'll add it now.
So the stove got ready .. I studied everything ... Keep the report!
Loaf Multigrain, custard
Loaf Multigrain, custard
An interesting loaf, but it's sweet for me .. definitely, in a piggy bank ...
Sonadora
Elenawhat a handsome man! And how many holes!
LelyaLelya
Manechka, a noble bar! I also tried the recipe today. I thought it wouldn't work, but no, such a handsome man came out, I didn't expect it myself. And since the dough is custard, it will not harden for a long time.
Sonadora
Elena, thank you for your feedback. I am very glad that everything worked out and I liked the bread.
caprice23
What a wonderful bar! I will definitely try to bake, thanks!
caprice23
I kneaded the dough last night, and realized that I hadn't timed it, I wouldn't have time to bake it. Had to put it in the fridge. If I bake tonight, okay? Will the dough go too far?
Sonadora
Natasha, if immediately after kneading the dough went to the refrigerator, then it will not go overboard. Happy baking tonight.
valgurenko
Sonadora, Baked your bar today, it turned out very tasty, as we like soft, with a crispy crust, a lot of seeds. Shaped like a baguette.
Loaf Multigrain, custard
The photo is not very good, from the phone, but very tasty!
Sonadora
Valentine, a wonderful loaf turned out.
If possible, to me on "you".
caprice23
Here I am bringing bread. It turned out very tasty! Thank you! I baked without seeds only, since there were no houses at all
Loaf Multigrain, custard
Loaf Multigrain, custard
Sonadora
Natasha, wonderful loaf! Both the crust and the crumb turned out to be correct, which is necessary.
Helen
Well, what I want to say, a delicious loaf ... I could not resist, I baked again, already in baguettes ... and with sourdough 50% moisture
Manya, well, how can you really taste, AAA He is so delicate, airy
Loaf Multigrain, custardLoaf Multigrain, custardLoaf Multigrain, custard
Sonadora
You can be stunned from such beauty! Flax, your bread is fantastic!
Quote: Helen

fermented with 50% moisture
Lay it out in a separate recipe so it doesn't get lost.
Helen
Quote: Sonadora
You can be stunned from such beauty! Flax, your bread is fantastic!
Thank you!
Quote: Sonadora
Lay it out in a separate recipe so it doesn't get lost.
I am listening!




I liked it very much, this loaf is grilled .... it is soft inside, fried on top, well, millet BOMB !!!!
Loaf Multigrain, custard
Sonadora
Quote: Helen
grilled loaf
What minke whales!
Helen
Quote: Sonadora

You can be stunned from such beauty! Flax, your bread is fantastic! : bravo: Lay it out in a separate recipe, so as not to get lost.
Loaf Multigrain, custardBaguette-loaf Multigrain, brewed with sourdough 50% moisture
(Helen)
Sonadora
Lena, it’s great that I prepared the recipe.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Helen
Manya, Hurrah!!!! Congratulations on the victory!!!
strawberry
Manya, congratulations !!! I really like your recipes!
Eugene
Manya, Congratulations! Great recipe!
Sonadora
Chef, Thank you so much! It was unexpected and very pleasant.
Elena, Natasha, EvgeniyaThank you very much for your congratulations, girls.
Tatyana1103
Manechka, congratulations!

Loaf Multigrain, custard
Sonadora
Thank you, Tanyush... The picture is super!
Tatyana1103
Quote: Sonadora
The picture is super!
This is the only way to eat your pastries
maha i
Good evening! I made it in a bread maker! : girl-yes: Manechka is a big merci for delicious bread!
Sonadora
Marina, to your health! I'm glad it worked out.
Nadine_80
Please tell me what milk 4C is and do you soak the seeds before adding to the dough?




And another question for a dough of 70g of flour and 40g of water is very cool. How to be?
Sonadora
Hope, milk 4C is milk, the temperature of which is +4 degrees.
There are no seeds, I don't soak them in advance. If the dough cannot be kneaded, then you can add a little water to it, 5-10 grams. When kneading the dough, this should be taken into account, since it, the dough, according to this recipe, turns out to be quite soft.

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