Whole Wheat Bread

[For 1 medium loaf:]

Whole Wheat Bread

Category: Yeast bread

Ingredients
For 1 small loaf:
Whole bread flour (wholemeal)	250 g (2 1/4 cups)
White bread flour	125 g (1 cup)
Water	280 ml (1 1/4 cups)
Salt	1 1/2 tsp
Sugar	1 1/2 tsp
Oil	1 1/2 tsp
Dry yeast	1 tsp

Cooking method

• For 1 medium loaf:
• 350 ml (1 1/2 cups) water
• 350 grams (3 cups) wholemeal
• 150 grams (1 1/3 cups) white bread flour
• 2 tsp salt
• 2 tsp sugar
• 2 tsp butter
• 1 1/2 tsp dry yeast
• For 1 large loaf:
• 450 ml (2 cups) water
• 475g (4 1/4 cups) wholemeal
• 200 grams (1 3/4 cups) white bread flour
• 2 tsp salt
• 1 tablespoon sugar
• 2 tablespoons butter
• 2 tsp dry yeast

Note

This bread is one of my favorites. Taken from the book "Bread Machine, How to bake a perfect loaf":
It turns out to be a large and very airy loaf. The result is excellent, little dependent on the quality of the ingredients. It turns out an airy, light gray bread. Well, and also useful, ess-no. If desired, the amount of whole flour can be varied. But here the principle is: the more whole grain flour, the less liquid you need. Because such flour, oddly enough, absorbs less water and we risk that the cap will fall through. (I mean a bread hat!)

Similar recipes

Wheat-whole grain bread with rye flour "Family" (Tamar)

Wheat 100% whole grain bread with pumpkin and sunflower seeds (Pack)

Whole grain wheat bread with milk powder (Matryona)

[100% whole grain bread]

100% whole grain bread

Very similar to Russian gray bread. Bread maker recipe

Structure:
1 cup of water
2 1/2 cups whole grain flour
11/4 Art. l. milk powder
1 tsp salt
1 1/2 tbsp. l. draining. oils
1 1/4 tbsp. l. honey or syrup
1 tbsp. l. gluten
2 tsp molasses
2 tsp yeast

Load ingredients as recommended by your maker, select medium or light crust and Basic

Experienced, please tell the cabin boy, if you grind a grain of wheat in a coffee grinder, what can you replace with it?

Help me please!!!

I baked whole grain bread twice according to the basic whole grain bread recipe from the revised Panasonica recipes, and added Belovodye coarse flour as bran flour. In both cases, the bread worked well and the crust was crispy, but the crumb was somehow very moist. Both times were thrown out.
I want normal whole grain bread, but how do I make the bread structure normal?

I have a harvester with a mill, so I use it, I tried it on a coffee grinder - they overheat. Of course, it would be better to go and buy it, but we don't have it in the Moscow region, just like there is no buckwheat flour, oatmeal, etc. nuts, butter, additives, etc.) My bread comes out golden, taking into account travel costs, but we can no longer refuse it.
By the way, I tried to grind buckwheat - it doesn't work. The middle of the grain does not grind at all, with wheat it is better.

Why grind polenta at all ???
Everywhere is cereal, in all recipes.

You can, as in the article "Kryskin bread", brew with boiling water in the amount required by the recipe.

And I poured it into cold baked milk and, stirring it, brought it to a boil. It cools a little, you can add oil there and put everything together in a bread maker.

You can brew half the liquid like malt. I assure you, there is no need to spoil coffee grinders, they really are not designed for this.

And at home I liked this bread with unmilled polenta more than anyone else baked before!
Try it.

Thank you very much for the recipe! Once I bought wholemeal flour in a store. I still couldn't think of what to do with her. I liked your recipe, I thought at first to replace wholemeal flour (it simply was not in the house) for flour with bran, but my eyes fell on the package of roughly ground flour. Having decided, come what may, I take up this torment. Opening the package, at first I was even disappointed (though I don't even know what I wanted to see there!). The flour reminded me of an ordinary semolina. My thoughts were shared with me by the eldest son, who looked to me and saw an open bag of flour. "I will not eat semolina porridge!" - declared his son. I'm a little upset, but what can I do ?! In general, I take this recipe as a basis and add my own coarse flour instead of wholemeal flour. I was also afraid because my peasants do not like white bread. I followed very closely the baking process and the bun. But he was like a show piece! If you want, this does not always work. In general, on the quiet, my tefalka conjured with him. The bread turned out super! And once again super! Handsome! (there are photos, but I'm sorry, I can't upload them). And the taste ...
In general, my "killed" him in 2 sitting! Now it is one of the favorite loaves of our family.
Emboldened by such a successful experiment, I remember that I had a bag of "Artek" flour (or cereals, as anyone calls it) stale. Again, taking this recipe as a basis, I bake with "Artek". The color of the bread is closer to that of corn. Gray-yellowish color, but tasty!
I took this ratio:
Water 350ml.
Coarse flour 320gr.
white flour 170 gr.
salt 2 tsp l.
sugar 2 hours l.
oil 2 hours l. (I took soybeans, simply because it was, or any other is possible, you can also use creamy, baked with it, little changes).
dry yeast 1.5 tsp.

For bread with flour "Artek"
Water 350 ml.
Flour "Artek" 250 gr
white flour 240g
gluten 10g (you can do without it, then you need 210 g of flour)
salt 2 tsp
sugar 2 tsp
corn oil (or any other) 2 tsp.
yeast 1.5 h. l.
In the process of mixing, you need to monitor the bun. It seemed a little tight to me and I literally added a teaspoon of water. (again, there are photos, but I can't upload).
Try it. Both the one and the other bread are tasty and healthy.
And thanks again for the wonderful and such a versatile recipe !!!

I'm sorry, in the second recipe, if you don't use gluten, you will need not 210, but 250 grams of flour.




This is how it turns out. It does not rise very high, but it is very tasty and healthy.

[Tanychik]

Tanychik
I was very interested in your bread. You write that you have got super bread. Very happy about you. Could you describe on what program you did it: how long the kneading, lifting lasted.
Today I just made bread from coarsely ground wheat flour (Belovodye) and ruined the bread. I have two or even three batches on the main program, I'm afraid that this will break the bun. Share how things were with you? Because. as in the first batch, my bun was perfect, and in the next batch it turned into a slurry. As I was told, this flour is low in gluten, which is why it is mixed with premium white flour. But now I doubt on which program it is worth baking. Moreover, you also did with Artek.

[barbariscka]

barbariscka In Panasonic there is such a wonderful regime called Diet, especially for products with whole grain flour. I have never failed in Belovodye and Indian flour.

[sazalexter]

sazalexter
Thank you, I'll try to bake on Dietetic. I really do not want to translate Iuku.

[barbariscka]

barbariscka There is a good recipe on the forum Peasant or Rustic, very tasty https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3328.0

barbariscka, I was baking in whole grain mode. Baking time 3:45.

For 1 small loaf:
280 ml (1 1/4 cups) water
250 grams (2 1/4 cups) wholemeal
125 grams (1 cup) white bread flour
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp butter
1 tsp dry yeast

A lot of water, a slurry turned out. I had to add a lot of flour.
The bread rose well, but then fell and turned out to be very heavy (heavy from excess water, apparently).
Baked from flour, ground at home. Maybe, of course, wheat was not caught very well

[freshly ground]

baked from freshly ground flour (yesterday I just took the premium flour and peeled or whole grain flour from the mill ("grys" in Ukrainian - this will be exactly what I use)

I took 475 g of rat and 200 g of a / c - a good bun, rose up perfectly, at the beginning of baking the roof fell
yesterday I tried to use completely grys - the same story

pitch on the "WHOLE GRAIN" program 3h40min

why does the roof fall ???

why does the roof fall ???

Lots of liquid.

Lots of liquid.

strange ... everyone does not fall, mine falls, but loaded exactly according to the recipe, maybe this is from freshly ground flour, right? until it stood at room temperature ..? (I took the grain yesterday, immediately took it to grind it to the mill and use it right away) Is it worth reducing the amount of liquid for fresh flour?

strange ... everyone does not fall, mine falls, but loaded exactly according to the recipe, maybe this is from freshly ground flour, right? until it stood at room temperature ..? (I took the grain yesterday, immediately took it to grind it to the mill and use it right away) Is it worth reducing the amount of liquid for fresh flour?

The moisture content of flour can be different.
I would still reduce a little liquid or add flour.

From freshly ground flour, this cannot be exactly. For Thermomix, almost all bread recipes begin with "grind wheat ..." Bread made from dough mixed in temmomix made from just ground flour is normal, the roof does not fall off.

The roof falls off: a) a lot of water, b) a lot of yeast, c) the dough is too acidic (it came too quickly, for example, it was hot in the kitchen or the water was poured too warm)

Does it make sense to add "Favorite" to bread or not?
🔗

Today I also baked bread in a bread maker from whole grain flour completely
300 gr flour Altai Health.
1.1 \ 2 tsp dry yeast
2 tsp Sahara
1.1 \ 2 tsp salt
1 tbsp. OM spoon
200 ml of water.
Diet regimen.
Here is my bread with a tuft

Thanks for the recipe, I baked according to the first recipe, adding 1 table. a spoonful of gluten and replacing the water with whey, oil - vegetable. And on the whistle - finely chopped fresh young garlic, caraway seeds, coriander. The bread turned out to be very airy and high, the roof turned out to be in the form of a mushroom cap, so I even bothered to take it out of the bucket - the handle got stuck. Yes, the roof collapsed in the middle, but it didn't upset me. Next time I will bake from the average offered amount of products, and I baked at the maximum - that's all I got out. Human greed !!! The bread is delicious and spicy.

I put bread according to the first recipe, medium size .. Wholegrain baked only once, at the very beginning, when I bought a bread maker.
I'll write down how it goes.
ps. I also replaced the water with whey - I made cottage cheese today, it's still warm, fresh ... that's useful.
........................ ........................ ...

Well, the bread is ready .. I didn’t expect it to be so stocky .. It is heavy, there is no pomp .. Maybe my experiment is to blame? I didn’t put in plain flour, but with seeds. Plus, I added a little buckwheat ..
But it tastes good. and the crust is soft .. Smeared with still warm butter .. To taste, barley porridge, which I love ..
With some drawbacks, I think that I will bake this bread from time to time, because it is useful !! :-)))

I baked 100% whole grain bread in a bread maker according to the following recipe:

"saf-instant" yeast - 1.5 tsp.
whole grain wheat flour "Diamart" - 500 gr.
salt - 1.5 tsp.
sugar - 1.5 tbsp. l.
panifarin - 3 tsp.
vegetable oil (pumpkin seed) - 2 tbsp. l.
maltose molasses - 1 tsp
milk - 330 ml
pumpkin seeds - 100 gr.

She baked on the "Diet" program in the "Baking with raisins" mode (only 5 hours),
the size of the loaf is medium.

The bread turned out to be damp, sticky, low (only 9 cm) inside, the top is uneven, the crust is crispy. Even at the stage of ascent, the bun was a little "skinny" and seemed to be cracked.It tastes good (if with honey), nothing more.

Can you please tell me what I did wrong? In many reviews I read that bread made from whole flour without the addition of wheat bakery, but with panifarin, turns out to be lush, soft, light and very tasty. And I want to get this result.

[Tatiana_S]

Quote: Even at the stage of ascent, the bun was a little "shriveled" and seemed to be cracked.

Tatiana_S, let's try to figure it out.

Look here: Amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Based on the standards, we find approximately that 330 ml is required for 500 grams of flour. water. It seems that the flour and milk were measured correctly.

But!
Whole grain flour is heavier than ordinary wheat flour, it takes a lot of liquid in itself for swelling.
Milk is more viscous than water.
Therefore, you ended up with a violation of the balance of flour and liquid, the bun turned out to be tight and dry, which is why the dough cracked and became dry and low when baking.
Bottom line: you should work out the state of the kolobok until soft, increase the amount of liquid.

See here what a whole grain flour gingerbread man can look like. Whole wheat flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

Success

Admin, thanks for the advice.
My bread turned out to be dry and gnarled only on top, but inside it was raw and dull. If I increase the amount of liquid (in this case milk), won't the bread become even more moist inside and heavier?
And panifarin ... It should "increase the elasticity of the dough, increase the bulk and porosity of the bread." Why didn't he fulfill his function? Or should I have added more?
And your whole grain bread (at the master class) is just a beauty: light, fluffy! And without panifarin ?! Do you really need it?

I generally do not use panifarin or other additives to increase the height of the bread.
Only my own home remedies that work great !!!
This is, first of all, cottage cheese whey, old cottage cheese, boiled potatoes and its broth !!!

The most important thing is to make the correct insertion of products into the dough and knead it correctly, and then it will form itself ...

Look at examples - how to make koloboks, and try to approach the same ones first, practice koloboks

Thank you, Admin. I'll try my best on the weekend. I will write about the results.

So I put a medium loaf on the oven (it is just coming up) and did everything according to this recipe - 2 teaspoons of oil. And now I think - I probably should have had two tablespoons, and not teaspoons, apparently, they made a mistake in the recipe :-) But the bread (I peep through the window - 20 minutes left until the end) turned out very beautiful, it came up very well and nothing failed.

I baked bread according to the recipe of the smallest loaf, the roof collapsed strongly, although when it rose and the beginning of baking everything was ok, but by the end it all failed, what my mistakes.

Hello everyone, today the fallen roof does not bother me anymore, the bread is very tasty even with the one that has fallen, I will definitely bake, thanks for the recipe.

Really good recipe - excellent, little dependent on the quality of the ingredients. I tried it - it turned out very well. At home they asked for more baking - I just put it on.

Only for a small and medium loaf, you probably need to measure oil not in teaspoons, but in tablespoons. And then a large loaf - "2 tablespoons of butter", and a medium loaf - "2 tsp of butter". Please correct.

Only for a small and medium loaf, you probably need to measure oil not in teaspoons, but in tablespoons. And then a large loaf - "2 tablespoons of butter", and a medium loaf - "2 tsp of butter". Please correct.

Nothing bad will happen if you put butter in both sizes, 2 tbsp each. l butter, the bread will not suffer, the crumb will be better.

And you can also put 2 tbsp in small bread. l, and 2 tsp in large bread, you can even do without butter - the bread will turn out.

I cook a medium size - and the bread turns out to be lush and everything is delicious and plus it is very healthy, well, just an excellent result.Previously, they bought in the store, but now here is their own.

Baked whole grain bread on a medium loaf. Everything was great at first, but ... when I went out for baking, I fell ... The grains were raw, baked only from the sides

Made a medium loaf - the bread is really delicious. I recommend to all!

Hurrah! Made my first whole grain. Small loaf. Very tasty and rose strongly (I even wanted it to be not so airy). Flour Health of Altai.

I baked bread according to this recipe. The loaf is medium. Here's what happened.





Delicious!

[Luke!]

Luke!Thank you so much for the recipe! The bread turned out to be just a miracle! Made everything according to the recipe, medium loaf. I had only 60 grams of yogurt and 10 grams of fresh yeast. The role of whole grain flour was Altai Health flour. The bread turned out to be surprisingly airy and very tasty! Here is my photo report:

Everything would have turned out well if the top had not failed. What to do?

Everything would have turned out well if the top had not failed. What to do?

Here we go https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0, learn how to make dough and maintain the flour / liquid balance, bun

Hello, is it normal if the bread is wet inside?

Hello, is it normal if the bread is wet inside?

The bread should be wet-dry inside, you can take the crumb of store bread as a basis for moisture - so it is slightly moist and at the same time dry

If the crumb of bread is very wet, wet, it means that more liquid has been added than is required for the balance of flour / liquid, kolobok.

The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
The easiest white bread made from wheat flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
Whole grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0