Multigrain wheat bun. Master class

Today I propose to bake with me another version of bread using multi-grain cereals:

Multigrain wheat bread with fermented baked milk and whey "reverse kneading"

Now let's make the multi-grain bread the REFERENCE.
We will not measure a predetermined amount of flour, but we will select this amount of flour for a given amount of liquid.

I used wheat and barley groats in my recipe (not small grains, but cereals), which are larger than grains and a little harder.

Groats (wheat, barley, buckwheat flakes, 5 grains)

Bread recipe
Millet groats - 40 grams
Barley groats - 40 grams
Flakes "5 cereals" - 40 grams (composition - oatmeal, barley, wheat, rye, buckwheat)
Buckwheat flakes - 40 grams
Total groats are different 160 grams.
Ryazhenka - 180 ml.
Curd serum - 220 ml.
Vegetable oil - 2 tbsp. l
Semi-liquid honey - 1.5 tbsp. l
Salt - 1.5 tsp
Yeast - 1.8 tsp
Wheat flour - 200 + 100 + 4 tbsp. l one by one. We will select flour for the kolobok according to the “flour in water” principle.

I understand your desire to calculate my figures for flour, and without agonizing to lay all the products in the usual way and then bake bread without problems.
But try all the same to go all the way according to the conceived option and try to learn how to bake bread according to the principle of "flour in water" and then you will understand how effective this method is to correctly determine the amount of flour in the dough. Moreover, when you have to deal with such non-standard baking products as multi-grain cereals.

You can read about the effect of different types of ingredients on the dough and its baking in the topic The main components of bread dough and their effect on the dough

Since the cereals are tough, I soaked the cereals, and along with it and the flakes with fermented baked milk and cottage cheese whey in full according to the recipe.

After the night - the cereal was soaked for 9 hours. You see how much liquid the cereal and liquid have absorbed. On the bite, the croup has become soft, you can put it in the dough like this.
But if you are not satisfied with the hardness of the cereal on the bite, you can first grind the cereal a little with a blender before pouring. But everything is complete, and I would not grind cereals and flakes, then it will just turn out flour - but in general the bread turns out to be tastier.

We start making bread and kneading dough.

Pour vegetable oil into a bucket, add honey, then lay out the soaked cereal.
I add 200 grams of flour on top for now, because I don't know how much flour needs to be added exactly.
Pour salt and yeast on top.
I turn on the bread maker on the Dough mode for a time of 1.40.
Attention: if you are going to bake bread completely in x \ n, immediately set the program Basic (basic) on time 3.20-3.50 - for someone like on time or Whole grain - a longer program is more suitable for such a dough.

Immediately after kneading, it is clear that there is not enough flour, the dough is thin. I add another 100 grams of flour and wait for some more flour. At this time, the program switches to the intensive mixing mode.
The dough is getting better, but you still have to add a little more, a few tablespoons each (I got an extra 4 tablespoons)
Finally I get a result that suits me.
The gingerbread man after the first kneading is still loose, but does not smear along the bottom, it runs along the bucket quickly, soft and springs like a balloon.

The second batch - the kolobok already looks civil. It is also springy, but already looks smooth, even and plump. Now the dough goes to the first proofing in the bread maker.

Dough.Time is up and I'm putting the dough on the table to show you what the dough looks like in your dough after proofing - since you can't see this on your own, you have a Basic (basic) mode.

We look closer - what a nostril dough turns out.

Now we have parted ways!
You keep baking bread in your bread maker!
I will mold the bread into a mold and will bake it in the oven.

I knead the dough and put it in the mold. It should be noted that the dough turned out to be very pliable and plastic in the hands, it lends itself well to processing, hands do not stick to the dough, despite the fact that the dough is very soft.

The dough takes up half the volume of the mold - mark this mark. The dough should increase in volume by 2-2.5 times and no more. Do not look at the clock - the volume of the test is important for us - it rises as it rises.

I can tell right away that with this recipe and this bun, the dough rose quickly enough. This could have been foreseen, it was enough to see the dough after the first proofing!
We will melt in the oven at 30 * C.

End of the second proofing. This is what the dough looks like while in the oven. Look what a neat crust turned out, even and without breaks - so everything is going well so far! The dough was exactly as far away as needed!

But nevertheless there is a signal that the dough should not be melted longer. You see, at the junction of the mold and the dough, there is a small gap-crack. This dough begins to break, and if you overexpose it during proofing, it breaks even more - and we do not need this, this is already a dough re-standing. The quality of the finished bread may suffer.

We increase the oven temperature to 180 * C and the baking process began.
The finished bread looks like this.

The bread inside is so soft and fluffy it turned out that I did not dare to put it on the sole-heel - I was afraid that the bread would simply settle and the splendor would not be preserved in all its glory !!!!
Therefore, I put the bread on its side to rest and cool down - I immediately remembered that the cakes were cooled in this way so that they would not sag.

Sliced bread. Well, isn't it beauty !!!!!!!!

The bread tastes great !!!!!! I will not comment on anything else - you can see everything in the photo!

I recommend making this bread - you won't regret it!
And do not be afraid to use various ingredients in your recipes - it is important just to know the interaction of the kneaded products with each other and follow the rules of the kolobok - the rest will be done automatically!

Bon appetit, everyone! Bake and eat to your health!

Answers to questions about making bread from multi-grain cereals and cereals.

Soak:
You can soak the cereal for a different amount of time, depending on how soft you want it to be. From a few hours to 48 hours. Then the cereal can be ground with a blender or in a meat grinder.
You can soak in the morning - in the evening, make the dough.
You can steam the cereal with boiling water, hot water and leave it to swell for several hours.
I used in one of the breads (I don't remember the recipe where) ready-made porridge from cereals in meat broth !!! Very good bread turned out !!!
But for me, the best option is when the cereals are soaked in cold liquid!
Everything is learned in comparison, try the options!

Types of cereals, additives and their amount:
I use a wide variety of combinations of cereals, crumbs, flakes and grains (hereinafter "grains").
The proportions of the grain can be different, and the combinations are also different 1-2-3-4, etc., how much you can afford to taste and how much is available.
At the same time, it is necessary to take into account what effect can occur from these cereals, their influence on the finished result. For example, rice and rolled oats dry the dough, the finished bread is crumbly and dries quickly. Therefore, these grains need to be added to the dough less than others.
It is not necessary to make the proportions of grain 1x1x1, you can take your own proportions, depending on your preferences for certain grains and cereals. Although the dough with the addition of oatmeal turns out to be so plastic and grateful in processing !!!

Dough additives:
You can make various additions to the dough.
For example, yesterday I added 1 tsp to the batch.l spicy bread mix - very good result!
You can add flax seeds and others to taste.

The use of lactic acid products when kneading cereals:
I like to use aged lactic acid products for soaking, the dough turns out much better and the sour milk picks up the grains and the dough itself well.
Read more about this here: Using aged cottage cheese in bread dough

Amount of grains and flour:
The amount of cereals and flour is regulated only by your desire to get large or small bread in size and weight.
We start with the amount of grain and the amount of liquid for soaking them.
If, for example, we take 4 types of 40 grams of cereals, then we add water (liquid) so much to cover the cereals with it completely and they could still absorb this liquid and remain very moist during the swelling time. I'm not talking about the amount of liquid, since it depends on the absorbency of the grain, but you just don't need to overdo it. The more water (liquid), the more flour will have to be added to the dough.
In my example (recipe), it took 400 ml of liquid (fermented baked milk + whey) to swell the cereals. Cereals take more liquid than just fine flour!

Flour: the amount of flour depends on the moisture content of the grain mass (soaked). We put the wet mass in a bucket, add another liquid (for example, liquid honey, butter) and then start pouring flour as much as the bun requires. For example, in my recipe, I immediately add 300 grams of flour to the bucket, and then another 4-5 tbsp. l flour during the first batch of dough.
We work according to the "flour in water" principle.

I gave you an example of working with cereals. You will take your amount of cereals, and of course, add your amount of liquid and flour.
As an example, I suggest you look at my other bread recipe based on the same principle of dough preparation: Wheat-rye bread made from dispersed grain and cereals

All success and good bread