Bread "For breakfast"

Category: Yeast bread

Ingredients

Wheat flour 250 g
Rye flour 50 g
Greek. flour 50 g
Whole grain flour 50 g
Unfiltered dark beer 230 ml
Decoction of potatoes (or baked milk) 135 ml
Salt 1.5 tsp.
Honey 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp.
Bran 1 tbsp. l.
Malt 3/4 Art. l.
Ground coriander 1 tbsp. l.
Natural ground coffee 1 tsp
Cocoa 1 tsp
Flax seed 3 tsp
Coriander kernels 1-2 tsp

Cooking method

  • Beer and a decoction of potatoes at room temperature, or slightly warmed up if it's cool in the apartment. With baked milk, it's also not bad, but it seems to me from the cards. broth it is softer.

Cooking program:

French program

Note

She answered about the types of bread baked in the French mode and decided to highlight her recipe as a separate topic (I don't know if I can create a topic, I have not tried it yet).
I bake it very often, in French, on the timer. It might seem like a ton of additives, but we like it. It turns out not as tall as ordinary white French, but its structure is also very soft, porous, and at the same time it is convenient to spread it with oil.
There is not much rye flour, but the addition of malt gives it a rye bread flavor. Just for those who do not really like completely rye.
The crumb of bread remains the same for the following days.
Try it, the bread tastes very good. Although, of course, everyone has different tastes.

Tet @
Yesterday I downloaded this bread (the recipe somehow caught my eye). Very tasty and aromatic bread turned out, soft. In general, I love the French regime and the bread it produces
Instead of beer, however, I took whey and more ground coriander.
The roof has sunk a little, I think the next time you need to reduce the liquid.
In general, Irina @, thanks for the recipe, very tasty !!!
foxxy
Can you please tell me that you can bake this bread by setting a timer? I have HP Panasonic 255, the instructions say that yeast should be put on the bottom of the mold, then flour and only then water. Before kneading, the water should not penetrate the yeast. But if you set a timer (for example, for 6 hours), then during this time the water will seep through the flour. I want to bake bread according to this recipe, but this stops
Tet @
foxxy, I also have a Panasonic 255, I set the timer for about 8-9 hours (of which 6 hours are French). There were no punctures yet.
But most often I pour liquid to the bottom, and then everything else, it's more convenient for me. And I think there is not much difference for the stove ...
So try it. The bread is worth it, very tasty
Yes, and the total amount of liquids is better than 330 ml, in any case it works out for me, otherwise the roof collapse ...
Irina @
Thanks for trying my bread
Today this is my favorite, I bake without end, I cannot live without it. I just like its structure, which it turns out on the "French" mode (on others it is not so all the same) - the crust is crispy, and the middle is very soft and tender, and also its sourness, and I really like it when the taste of coriander is in the bread, whole seeds come across flax, sunflower. Therefore, it needs to be baked with exactly that amount of additives (for those, of course, who love them), otherwise it will be a completely different bread ...
True, I made minor adjustments to the recipe. With the liquid, there really is something wrong. But it's strange, I baked on one flour - I needed more liquid, I switched to another, I see it will be a bit too much ... Although why is it strange, each flour apparently behaves differently)
And now I often bake on whey (235 ml of whey + 100 ml of potato broth), add 1.5 tbsp. l. flax seeds, 1 tbsp. l. sunflower, 1 tsp. sesame.And another 1/4 apple (finely cut). With a bull's-eye, it's a different matter ...
paprika
Irina @, respect to you! Today I baked your bread for breakfast ... Just super! I can't eat enough. I liked everything and the taste, texture, and the combination of crispy crust with crumb. Wonderful bread. Thank you. I baked it already taking into account your changes.
isin
Insanely delicious bread I have baked it many times already, I treat all my relatives and friends to them, everyone really likes
natashaf
I baked breads according to your recipe. Everyone liked it very much. THANK YOU

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