Wheat bread on semolina in the oven

[Wheat loaf with semolina and kefir]

Wheat bread on semolina in the oven

Category: Yeast bread

Ingredients
Semolina	440 gram
Wheat flour	200 grams
Curdled milk	425 gram
Sugar	25 grams
Salt	15 grams
Mustard oil	50 ml
Fresh yeast	15 grams

Cooking method

• My first visit to this version of bread can be viewed here:
• Wheat loaf with semolina and kefir
• But then in the recipe 150 grams of semolina were used to 390 grams of flour or 28% to the total flour.
• Summary: if you run out of wheat flour at home, feel free to bake bread completely from semolina.
• This bread can be completely baked in the bread maker in Basic (basic) mode.
• Today I have increased the amount of semolina to 70% of the total flour according to the recipe.
• Or you can put it another way: I wanted to make bread entirely on semolina, but I poured a lot of yogurt into it, and I had to add wheat flour to the bun, and there was no more semolina at home.
• While the mixture of semolina and curdled milk was fermenting, it was thick, and when kneading the dough and adding oil, a rather liquid mixture turned out, and I had to adjust the bun by adding wheat flour, and it turned out that a lot of flour was required.
• Pour the semolina with curdled milk (aged) and leave to swell for 2-4 hours (as it happens).
• Put all the products in the bread maker's bucket and turn on the Dough mode, and bring the dough preparation to the end of the program.
• This is what the finished dough looks like.
• 
• Put the dough on the table and form the bread, I made bread according to the principle of "forming a loaf", then put the dough piece in the mold and put the mold in the oven for 30 * C until the piece doubled in volume.
• The dough is indistinguishable from the wheat flour dough, and it is very plastic and pliable in work.
• I leave the dough for the second proofing at 30 * C
• Then I turn on the oven preheating mode to 180 * C and bake until fully cooked.
• This is what the finished bread looks like after baking. The weight of the finished bread is 1045 grams.
• 
• 
• This is sliced ​​bread
• 

Time for preparing:

Mode Basic

Note

In terms of taste, semolina bread is completely indistinguishable from bread baked with wheat flour.
Judging by the experience of my past baking from semolina, the bread is well stored and does not stale for a long time.

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What a beautiful bread. (y) Admin, tell me, can you replace mustard oil with sunflower oil? We do not have that. And I really love bread on semolina.

Can be replaced with any vegetable oil.

Bake for health, decent bread turns out

Admin, how the bread went up!
Just don't laugh too much.
As recently as today, it was morning, still asleep, baking bread - on old kefir, a lot of semolina and flour And semolina, really, is not felt - it has already baked many times with a large amount. the only thing is that my kefir dough is usually sticky, is this how it should be?

Admin, how the bread went up!
Just don't laugh too much.
my kefir dough is usually sticky, is this how it should be?

Why laugh ?!

It's good that you tried baking such bread, it turns out very decent bread! The result is on the face, sorry on the photo And stored well and delicious.

I have at least three different recipes from semolina available

I get my kefir bread dough the same as usual. The sticky dough can come from excess liquid and additives.
Here's a look at the top photo of the dough - a very tender pliable, moderately moist dough, plastic.She butchered it with her palms even without additional flour.

Sticky dough happens when you add rye, oat flour to it.
Especially oat flour or flakes, then the dough turns out to be plastic but sticky, as if a sticky substance was added to it.

In any case, I now know for sure that if there is no flour at home, I will not be left without bread, there is a worthy substitute in the form of semolina!

Bake to your health!

[Admin]

Admin
Well, to what your bread is always "pleasing to the eye"!
What do you think, what if in this recipe you replace curdled milk with milk? Or is curdled milk still preferable? And I also have, as always, a problem with fresh yeast (we simply do not have them as a species), how much dry yeast do you think is needed for such a handsome man?

[Crochet]

Crochet, Thank you

For me this is also new bread, just starting to try

There are several options next, including completely on semolina and water - so to speak, for the purity of the experiment.

You have to try everything yourself. Why did you make it on yogurt (and not kefir)? Because curdled milk is softer than kefir in consistency and homemade not as sour as kefir.
Just a few days before that, I made a casserole with semolina and yogurt - that's how I went - soak the semolina with yogurt until it swells and then knead bread on this "mash"

Quite unexpectedly and by accident (!!!!!) yesterday I found in the bowels of my computer a recipe for bread on semolina with the use of fat and eggs and something else!
Now I open the file - and the recipe is in sight! as if on purpose and right now they planted it in plain sight!
I will not speak further, but the recipe fascinated me so much that I will definitely make it!

I repeat once again, today I know for sure that you can bake bread and very decent bread on semolina!
Let's not talk about the usefulness (or not usefulness) of such bread - to each his own!
The taste is no different from ordinary wheat bread, so delicious and airy!

Crochet , you need to try - and in butter, and milk, and eggs, and so on ....!
With your ability to repeat my recipes in a slow cooker .... no words!

Let's try!

Now about the yeast.
You can also use dry yeast, the amount depends on the amount of flour in the recipe - for 500 grams of flour, I take 1.5-1.7 tsp. depending on the quality of flour - heavy or regular.
I mainly use SAF-moment or SAF-instant.

Good luck!

I also like white bread with semolina. Then there was a "crisis" in the kitchen, I forgot to buy semolina for quick bread, I had to add corn flour instead of semolina. Tomorrow we will try what came of it.

[put the dough piece in the mold and put the mold in the oven at 30 * C until it increases Then I turn on the oven preheating mode to 180 * C and bake until fully cooked.]

put the dough piece in the mold and put the mold in the oven at 30 * C until it increases
Then I turn on the oven preheating mode to 180 * C and bake until fully cooked.

Admin, tell me, please, if the oven is heated up with bread, will there be a tough crust? And what is the best way - this way (i.e. heating with bread) or putting bread in an already preheated oven?

[the dough gradually increases]

The crust will not be hard.

I can only express my own observations and considerations about proofing the dough in the oven.

I ferment in the oven at 30 ° C, then increase the pace. up to 180 * С.
While the oven is raising its temperature the dough gradually increases, this is normal - it should rise until the rate reaches 50-60 * C in the middle of the test, then the rise of the dough stops.
This is a bread baking technology.

If the dough piece is immediately placed in a hot oven at 180 * C, it will also rise as described above, but the dough will experience "shock therapy" when the temperature is immediately high and the dough immediately grows sharply.

It seems to me that this is undesirable for the test.

All + and - of this approach to baking are visible on my breads (see photo)

In pre-revolutionary cookbooks, there is such an ingredient as "grain flour". In my youth, I pestered elderly relatives for a long time, so that they would explain to me what it was, and someone told me that it was a decoy.Since then, I have been adding semolina not only to bread pies but also to Easter cake. And my cakes (without false modesty) are always super

[ROMA]

Since then, I have been adding semolina not only to bread pies but also to Easter cake. And my cakes (without false modesty) are always super

And where can I see the recipes for your cakes, otherwise I am choosing a recipe for Easter

ROMA , and approximately how long does it take to proof in the oven at 30 degrees?

[ROMA]

ROMA So I finally baked wheat bread according to your recipe! Only the kefir was replaced with homemade yogurt and the raw yeast was replaced with dry, the bread turned out - Honor and praise to the baker (mistress) of this recipe, that is, ROME !!!

ROMA , for the taste - special thanks!

Admin I also baked bread according to this recipe, only 3 tbsp. I replaced the spoons of wheat flour with buckwheat, the bread turned out to be tasty, rose very well and in the total mass of buckwheat flour it was not at all visible.

I baked bread according to your recipe with semolina on kefir. Baking in HP, on the main program. The bread turned out to be wonderful, tall (I was afraid that it would come out of the mold), lush, soft, snow-white, and the cocoa is delicious - mmmm


Thank you very much Admin, for your recipes and help in such an exciting process as baking!

Admin
This is just a miracle, not bread. I have not baked anything softer and more airy. Thank you




This is a photo without a flash, so that the crumb is better seen.

Thank you very much! Delicious lovely bread. The family approved, most of all liked the daughter, who does not like semolina)))))))))) Thank you again!

and if there is no time, you can not insist on the semolina ,,,,,

now again zapara how to be with fresh tremors just crumble

When insisted, semolina swells and becomes softer and more tender.
I didn't use raw semolina, I can't say. I try to do everything in advance - we bake bread for ourselves

You can also use raw pressed yeast - crumble it into flour.

Tell me, are you smearing the form with something? I want to buy the same one from you, is it with a non-stick coating?

[Suslya]

Suslya, the shape is very good and practical for baking bread
I grease with a brush with a drop of vegetable oil, and dust it with a little flour - the bread is ruddy and flies out well. Non-stick.

Well, hello again, I'm running to you with yesterday's bread and his photo.

It was a debut on fresh yeast, I threw everything into HP, semolina did not insist and this is such an excellent result, I am happy with my assistant and thank you, Admin, for guidance and help

Well done And try it on the fermented semolina, the taste is much better

I do not even know
difficult feelings

One side, thank you very much , a wonderful basic recipe, or rather, the principle: we replace part of the flour with semolina + any fermented milk instead of water. Well, I don’t add oil, and it’s so good, but we don’t need anything "for keeping quality," I would have had time to cool down so that they would not be snatched out. I don’t soak semolina, it’s already in HP, and I don’t bake it in the oven.

On the other hand, I stopped experimenting with wheat bread, because “they don’t look for good from good,” and I don’t know what we would want more

except that all sorts of additives, peanut-raisins are possible. Yes, you can have fun with the amount of sugar, because by adding sugar you can get a simplified "light" version of the Easter cake

so that "she went (I, that is), the sun of the palima" to master black, is not given until

We baked yesterday. the bread turned out super. thanks for the recipe.

and I have this question:
did you bake in an ordinary oven?
That is, I have a bread baking mode in my oven. But he is the only one and there is a recipe for him in the instructions. I think that not all bread can be baked on it.
According to observations, there first proofing goes, and only then the temperature rises. And you need to pour water into the saucer. All together it takes 55 minutes.

And how are you?

All together it takes 55 minutes.
And how are you?

And I have a Siemens oven, with 30 programs, and something else there

But I only bake bread by hand.
1. manual kneading + first proofing in cold cough (or in the oven) for about 1.40 hours.
2.the second proofing in the oven for about 1 hour
3. Bread baking for about 40-60 minutes.
the total time is about 3.40 - about the same as in x \ n on the Main program.

If you want to get high-quality and tasty bread, the dough should:
1. well and qualitatively mixed
2.disposed well and qualitatively 2 times
3.good and high quality baked

What can you do with dough and bread in 55 minutes?

No, such programs are not for me, sorry

In the oven, I use the usual "top and bottom heating"
The use of steam when baking - it all depends on the desire and on the type of bread.
I prefer not wet bread, I don't use steam

Admin, so I baked such a loaf of bread. I really liked your idea of ​​baking in the oven. Kneading the dough in HP. Thanks for the recipes! Everything always works out perfectly

The bread is soft, delicious! The semolina is not felt. only here at first it was embarrassing that the semolina in kefir had swelled very much, I was afraid that it would not mess. But nothing, everything worked out.

[Admin]

Admin

I got a great bread, thank you!
I used to put it in a hot oven and a hot mold, but I liked your version more. And the crust is wonderful, and the crumb is magical.
but there is a question - the finished bread, when cooled, a little donkey. is this normal, or am I a little underdeveloped, underbaked? I'm afraid to bake, suddenly it will become stone

[Admin]

Admin
I got a great bread, thank you!
but there is a question - the finished bread, when cooled, a little donkey.

It's nice to hear about a good result Bake and eat for health

Now it is difficult to judge why the donkey's bread.
Make it a rule - proofing the dough and the first and second only until the dough is doubled !!!! Then there will be no stoppage.

[Admin]

Admin
Thanks for the proofing, I follow and adhere to the principle "better a little" under "than" pere ", because it is sooo hot at home at any time of the year, and it always comes out much faster in time. Maybe then, over the baking time, I'll spoil ...? There is no probe and I cannot find it. I am always afraid to dry it in the oven, especially since this bread is so tender ...

[Savvenok]

Savvenok, try looking for a core temperature probe through online stores. You may be able to order with delivery by mail or courier. It will be a little expensive, but you do not buy a thing for one day and a year - but the guarantee of baking and control of readiness is 100% !!! Any cost of the temperature probe will pay off with the quality and taste of good bread and the smiles of your bread eaters :)
And so, manually using a knitting needle is more difficult to check the willingness to check, I also made mistakes many times

[Admin]

Admin

excuse me for not being on the right topic, but the question is - I baked this bread again today (and again it sagged slightly when it cooled down), so my mother, seeing how I kneaded and molded the dough, made a remark to me - I’m doing it wrong! allegedly in the village before the dough for bread was crushed so much ... well, like on dumplings. really so much? I'm not going so much, because I love bubbles, but now this question torments
although he has been eating "wrong" for the eighth month, and nothing

[Savvenok]

Savvenokyour mom is right
This is how the dough was kneaded, and even now those who professionally bake bread do it.
We put the dough on the table sprinkled with flour, with one hand we turn the ball of dough over and over again, and with the other hand we bend the edges from the edges inward to the middle.
This kneading releases the flour gluten and prevents air voids and bubbles from forming in the dough. It turns out a round loaf with a smooth top and folded bottom.



With such a crush, such a beautiful bread is obtained. Wheat bread made from old dough

Large holes in the bread are obtained and depend on the method of kneading the dough, its consistency, and the availability of ingredients. For example, batter (see recipe for ciabatta without kneading) produces large holes.

[Admin]

Admin

uhhhh! the beauty!
but I thought that if you beat it so cruelly, the holes will be tiny and the dough will not rise well ... I was afraid ...carefully spread it out and bent it inward, saw on the roller how it was done, and was afraid to press hard

thank you

I thought and thought - and I finally realized that I really bake in the oven mostly baked dough, to which the instruction says "to touch with the greatest care." so I'm being careful with the others. maybe that's why this bread falls off.

thanks again for making me think

Here is our bread !!! We liked it !!!


Weight 1034!

[musyanya]

musyanyahow round and neat it turned out
I hope everything worked out with taste, and everyone liked the house!
Bake for health, the bread is worth it!

Here, I baked it for myself and the household ...

[musyanya]

musyanya, this is how it was necessary to "get out" over the dough in order to make such a cut
Well, beautiful - nothing to say

[Admin]

Admin

thank you very much
I kneaded the bread today as it should, and sat in front of the oven - I watched it rise
and rose and did not fall. I never thought that a strong crush would benefit the bread

I kneaded the bread today as it should, and sat in front of the oven - I watched it rise
and rose and did not fall. I never thought that a strong crush would benefit the bread

Here, here, at first I also sat for hours near the oven and watched everything and drew conclusions for myself
Experience is a great power, bake for health

Experience is great power

and if there is still someone who will share this experience, this is a double power

thanks for your help and support!

I went for a walk, saw a classmate, caught on with their tongues, forgot about the bread, the dough ran out of the bucket right into the bread maker and right under the lid. I open it, and horror, everywhere only dough !! True, everything cleared easily and quickly - the dough was not so sticky.

[Musyanya]

Musyanya, bread of unspeakable beauty !!!

[musyanya]

musyanya, it's time to open a master class on cutting dough pieces before baking

Crooked: red: I put the dough in a split mold, I could not make a normal drawing.

As I say, it's time to open a master class

I continue to torment the dough with scissors ... Probably, I didn't play enough as a child ...

[musyanya]

musyanya
Wow !!! How much time did it take you for curly cutting?

[musyanya]

musyanya



Master Class!!! definitely !!!