Wheat 100% whole grain bread with onions, on cottage cheese

Wheat 100% whole grain bread with onions, on cottage cheese

Category: Yeast bread

Ingredients
Whole flour (FOR)	400 g
Water	150 ml
Salt	1 tsp
Dry yeast	1 tsp
Onion turnip. (very little) , crumble right into the bucket
Cottage cheese	150 g

Cooking method

• The bread came out crooked, but very tasty !!! The crust is very thin, crunches, but not hard! My onion is sweet - and the bread becomes sweetish from it, it is tasty and sugar is not needed (if you put it, it will probably be too sweet).
• Interestingly, it doesn't crumble at all - unlike my other whole grain breads.

Note

I have been constantly baking bread from whole flour (Altai Health) lately, so I decided to diversify a little so that I would not get bored, especially since the cottage cheese was lying around in the refrigerator.
- no crumbs AT ALL !!!

Similar recipes

Wheat bread "Ciabatta" with onions (abksar)

Wheat bread with onions and poppy seeds (Kara)

Wheat-wheat-rye bread with onions (oven) (Aunt Besya)

Сubic,

I will definitely try according to your recipe, since I always have zero cottage cheese

Girls on Alexandra's blog https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.new;topicseen#new complained that they baked bread according to this recipe, but the roof of the bread fell through .. I can assume this: everyone has different sizes and juiciness onions. Cottage cheese is different in moisture content and flour: I have flour Altai Health here, other varieties may have a different moisture capacity.

The gingerbread man should be slightly sticky, but perfectly shaped for this bread, check it out.
In any case, the bread is successful, I will bake it again, I will try to photograph in the process ..

[Cube]

Cube, in my section it is the same as in your photo, I really liked the taste. I'll try to follow the kolobok next time. And then I just did not understand what kind of kolobok should be. I seem to have figured out the top-grade flour, I mean with the consistency and appearance of a bun, but I’m only learning how to bake bread from whole grain flour.

Judging by the description, too much water .. but yeast is another option. Which one did you use?

[Cubic]

Cubic, so I baked your bread, counted for 500 g of flour.

Also, like Nata, it fell a little, until it was cut, I did not see it inside.


This smell is worth ...
mine each separately said that it smells like meat, and that it is not bread, but some kind of meat pie

you see, their roof collapsed, I was generally scared when, at the end of baking, uzhs looked in at the end of baking



although nothing boded and the smell was really breathtaking

[Chantal]

Chantal, and you can ask a question: Did you accidentally forget to put the yeast?

It also occurred to me when I was chopping onions that it should not come into contact with the yeast, I carefully placed it away. And you?

[Alexandra]

Alexandra, I didn’t even know about onions that he wasn’t friends with yeast, but I put it in the usual way, so the yeast was under flour and couldn’t come into contact with the onion, I think I’ll try the yeast with others today

[Chantal,]

Chantal, I don't know about onions, but garlic is not friendly

Try Less Bran (15%)
And maybe dough + baking mode?

the show is the same, take the second - at the exit the twin brother of the previous cobblestone

I'm starting to worry if something has happened to the HP I need to bake a control sample of ordinary white

[Chantal]

Chantal, is there an oven?

The sweetest thing ... kneading in cotton for 10 minutes, proofing in the oven with a mug of boiling water and light for 35-45 minutes (or preheated to 38C), molding - put on paper in a proofing form, proofing for about 45 minutes.Switch on the oven at full power 15 minutes before the end of the razoroyka.
If there is a cast-iron roaster with a lid, put it to heat up with the lid. If there is an open container, you can immediately put the molded bread into it without paper.

bake for 15 minutes under the lid (or with steam injection) at maximum temperature and 30 - 40 minutes (until tender) at 225C

[Alexandra]

Alexandra, there is an oven, and this is very good https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3366.75

but with the baking dishes, the new oven with a kitchen set has appeared recently, in general, the old one was thrown away and I didn’t have a new one

I really want to try baking bread in the oven, but I have a maximum of 300 *, isn't it too much?

oh, a lot

240C is enough

Chantal, and you bake in a mold for cotton, I somehow baked and it turns out quite well. at first I covered it with a foil house for 15 minutes, then I took it off. Or you don't need to cover. then with steam 15 mi (inject)

You can bake it "on the hearth", make the dough a little thicker, crush it, say, in a colander sprinkled with flour, then cover with baking paper and turn it over the baking sheet.
Or a ceramic stone, as for pizza, take - there is a separate topic about this.
Or even oven in a flower pot

But you still need to sort out the x / n, bring the investigation to the victorious

Chantal yes, in principle, the form is not required, lately I will form a bar or a round one and everything turns out fine in the oven on a baking sheet. I am in the oven and let the bread stand at 30C.

it never occurred to me to bake in a bucket from HP, it would have occurred to me to try and in general everything is interesting to try, it's time to make a list of priorities

[Alexandra]

Alexandra the bread, although it sank, still came out beautiful. In general, I have already noticed such a tendency: in almost all of my recipes there is one feature: the roof often falls on the bread on them for girls, and for the rolls the dough comes out thin ...

it made me think a little: either it’s very dry in my apartment (or rather, in the closet where I store flour and the HP itself is standing) or my scales lie a little ... so I’ll make a reservation on this in the future, because it cannot it is an accident, the same error is repeated

yes, but how does that taste? fit you?
Chantal How are you doing in the end? Bread with onions usually suits perfectly, I did not notice any problems, splendor is even more than without onions ...

[Cubic]

Cubic

I liked the taste. And my people are tired of experiments, they ask for bread without additives and without the "smell of meat", which they got used to because of onions. I took this bread to work and we made triangles with 5% cheese from it in a sandwich maker, no meat needed, there is a smell effect

I'll try to make cottage cheese but without onions somehow.

[Cubic]

Cubic, while there is nothing to boast about, but I did it from simple flour with the addition of bran, so there may be reasons .. but I do not give up hope, and I will definitely boast when it works out

Here is my creation. Looking at the roof, my husband asked - is he definitely not raw?
The bread came out dense, a lot of crumbs, the taste is specific, in general, for an amateur, perhaps we will repeat it again.


Here is our roof


I forgot to take a photo in the cut ... (

The taste is specific - our taste buds are already playing, to each and his own!

If the bread is dense, perhaps your bread dough did not have enough liquid, hence the roof is such

Yes, of course, the taste and color of the markers are different. But I still think that whole grain flour has some kind of aftertaste, slightly bitter or something. Is that so or not? Or is the marriage of my torment possible?
And I will add liquid next time)))

Whole wheat bread is delicious and the flour tastes good and smells good - if the flour is bitter, the flour is to blame, the expiration date is out, the storage conditions are poor, and so on.

Well... ((((

Thanks for the recipe! It turned out the same as in the photo - low, slightly twisted, as if (apparently, because of the curd, the dough is kneaded with such dense waves), the crust is harsh, but this, apparently, is because I set the medium crust and the mode as for a 750 g loaf, it is still smaller (x / n Kenwood), it smells awesome, and everyone really liked the taste, especially the husband is delighted.
Thank you! We will definitely repeat!

But today this bread did not work out for me, and a low dense flat cakes were baked, the yeast was tested, I don't even know why

I have a roof went failed! It is being baked now, but I can already see through the glass that it has sunk. Moreover, she herself added water to the dough. First, I laid everything according to the recipe, but at the beginning of the batch, the cotton tried to gallop off to the neighbors, there was no kolobok at all, some pieces-parts were wound around the bucket, nothing was mixed, I had to add some water to somehow get together in a kolobok. Gingerbread man gathered, but the roof