100% whole wheat bran-added bread

100% whole wheat bran-added bread

Category: Yeast bread

Ingredients
Whole wheat flour + bran (oat)	400 g 2 tbsp. l.
Water	270 ml
Salt	1 tsp
Sugar	0.5 tbsp. l.
Rast. oil	1 tbsp. l.
Dry yeast	1 tsp

Cooking method

• Note! I used Altai Health flour, for a different brand of whole grain flour you may need a different amount of water.
  
• 
  

Cooking program:

BASIC mode

Note

Having received a scolding from the moderator, I correct and post the recipe in a separate temka. The recipe on the site hung in the topic about whole flour and has already been tested by forum users ..
Bread with a simple neutral taste, rich bread aroma, goes well with everything. The recipe turned out to be very successful, I bake small loaves regularly.

Good afternoon! Whole wheat flour ... what is it? I have coarse wheat .. Is that it ??

Whole wheat flour ... what is it? I have coarse wheat .. Is that it ??

Well, almost the same thing.

The flour obtained during a single grinding can be called "whole grain" (since all parts of the whole grain: fruit and seed coats, embryos, endosperm particles, etc. remain in the flour).

The flour produced during wallpaper grinding can be called coarse flour, due to the content in it in a large number of coarse parts of grain shells. Although its correct name is still "wallpaper flour".
Its difference from whole grain flour is that the fruit shells are partially removed from the coarse flour, a small amount of bran is selected and the embryo is partially removed. It is also more aligned in size,

And why is the "Basic" mode selected for this recipe, and not the "Diet" mode, which is specially designed for whole grain flour?

Because from this flour (Altai health) - it is better to bake on the main one, for some reason it behaves like an ordinary white one and with a long rise it ferments the dough from it, and sometimes bread falls off.

And, to be honest, I generally began to use the main one for everything - it is the most successful, there are no punctures on it.

Uv. Cubic.

And if bran is not added to this whole grain flour bread (well, I don’t have them), then how much water is the same or should it be reduced?

[260 ml]

I think you can 260 ml - but this is with flour FOR, with other flour, maybe more ..

[Cubic]

Cubic I baked from the same flour on a dietary regime
the roof is good, the crumb is excellent. I bake this bread with French sourdough.

and here is the cut
it turns out very finely, I can not enlarge the pictures, unfortunately, but it is still clear that the bread is well baked.

[Basja]

Basja , The bread is great !!!

I bake this bread with French sourdough.

- but, you must admit, this is a completely different matter, much better in every sense !!

The recommendation to bake on "basic" refers to bread with yeast.

[Cubic]

Cubic, oh, and when I baked with yeast, I baked in the same mode, it didn't even occur to me to put it on the main one. Yes, live forever. learn.

Because from this flour (Altai health) - it is better to bake on the main one, for some reason it behaves like an ordinary white one and with a long rise the dough from it ferments, and sometimes bread falls off.

And, to be honest, I generally began to use the basic one for everything - it is the most successful, there are no punctures on it.

It is a pity, I did not wait for an answer and put it on the "Diet" mode. Still baking. Well, okay, then there will be something to compare with.


The dome "let us down". Next time I will try on "Basic".
The bread is delicious.

[zalina74]

zalina74 What a good bread! Just smells sweet from the photo

The roof has not sunk particularly strongly, almost imperceptibly.
I came to the conclusion here (I already wrote in another recipe) that my flour is always very dry - because I store it in the pantry, where it is warm and dry (there the heating pipe goes through), so maybe I have more water for the recipe, than others .. so another option is to reduce the water in the recipe by 10 ml.

[zalina74]

zalina74 What a good bread! Just smells sweet from the photo

The roof did not sag very much, almost not noticeably.
I came to the conclusion (I already wrote in another recipe) that my flour is always very dry - because I store it in the pantry, where it is warm and dry (there the heating pipe goes through), so maybe I have more water for the recipe, than others .. so another option is to reduce the water in the recipe by 10 ml.

Thanks, I will try to reduce the water and bake on "Basic".

Delicious bread, current added a tablespoon of gluten.

Hello, who can answer: 1st grade flour and whole grain are very different? can you make something from grade 1? Thank you.

[Flour, cereals, bran, sprouts, starch - types and properties]

This is a completely different torment.

Be sure to read this topic, informatively: Flour, cereals, bran, sprouts, starch - types and properties

My experience with 1st grade flour: buns and pies come out of it good, but dough like dumplings cannot be made from it. It is distinguished from the premium grade by the varietal composition of wheat used for processing, and not by the method of grinding (it is, like the premium grade, fine grinding).

Whole grain (coarse grinding) can be used to make everything and bread and unleavened dough.

I baked it last night, it was baked perfectly, the identity rose quite well, but it tasted bland. Just no taste, neither salty nor sugar is felt ... Here. Or because of this torment.

I baked it last night, I baked it perfectly, I went up well too,

but the taste is bland. Just no taste, neither salty nor sugar is felt ... Here. Or because of this torment.

Quite right, this bread should have a neutral taste: typical "gray", sugar in it is 2 times less than the norm, besides .. bran also add fresh bread to bread.
Tasty with spicy cheeses, with spicy cottage cheese-based sandwich mass.

Unleavened, it may be unleavened, but with sausage, together with my daughter, they kept a half! Thanks for the recipe!

[Cubic]

Cubic, tell me, is it worth adding panifarin to flour?
I just have c / s flour "Belovodye", I don't know how it will behave when baking according to this recipe.
And I would not want the VERY FIRST experience to become sad

[Cubic]

Cubic, tell me, is it worth adding panifarin to flour?

I think it is quite possible to add. It will not be worse.

Thank you!

Here's what's interesting - practically according to the same recipe, today I baked bread from the same Altai Health flour, the only difference is on the "Diet" mode.
As a result, I actually got black bread, both in color and taste. What does it mean?

Thanks, did today:



Not tall but quite tasty.

As a result, I actually got black bread, both in color and taste. What does it mean?

By the way, yes, it turned out the same, although the flour in my case was Diamart flour.

Thank you very much, the bread turned out to be excellent, high, and very tasty, baked without bran, water 260 ml. I still baked whole grain with seeds, therefore I was afraid of the "neutral" taste, and in vain! Really very tasty, I will certainly bake. Yes, I have flour Totem-spike, coarse grinding, during the kneading process did not add a single crumbs.

Thanks for the recipe, the bread turned out to be excellent, it was baked from Altai Health flour, I had to add liquid, it rose very well, delicious. Here's how it turned out.

This year my favorite HITACHI bread maker burned out, bought Panasonic and tried to bake bread from whole grain flour "Altai Health" according to your recipe, I want to note that the bread in the main mode rises poorly, you can say it does not rise at all, I added a grated apple, but still the bump no, whole grain flour is wonderful with sourdough, but here to see prices, apparently you need twice as much yeast. Kolobok and everything else according to the master class.This bread recipe not only fails for me, but also for my daughter. The bread turns out like the baker in the photo.
The recipe must be edited, either increase the amount of yeast, or add ordinary flour 50 to 50, or change the baking mode (dietary for example 5 hours)
I forgot to say, tested yeast.

Last time I did almost everything according to the recipe, but added 2 tablespoons of kvass wort, replaced sugar with molasses-1 tablespoon, added 0.5 tsp of salt, did not add bran, added another 0.5 tablespoons of vegetable oil, Altai Health flour , this time the yeast was pressed, baked on the "basic", I also liked this bread on the "basic", that's what happened this time. This color is obtained from kvass wort.

I baked it according to your recipe but from whole grain wheat flour "French thing", the bread turned out to be edible, but flat - brick and rather dense inside. Experimented and made with water - 260 ml., 1 tsp. lies. vinegar and 1 1/4 tsp. yeast and got a good bread. This is my first bread. Thank you very much for this recipe !!!

I baked it according to your recipe but from whole grain wheat flour "French thing", the bread turned out to be edible, but flat - brick and rather dense inside. Experimented and made with water - 260 ml., 1 tsp. lies. vinegar and 1 1/4 tsp. yeast and got a good bread. This is my first bread. Thank you very much for this recipe !!!

And 400 gr of flour? What vinegar is an essence?
I was going to bake bread from flour "French thing", and then I read this!

From whole-grain wheat flour "French thing":
flour - 400 gr.
oat bran - 2 tbsp. l.
salt - 1 tsp l.
sugar - 1/2 tbsp. l.
water - 260 ml.
table vinegar 9% - 1 hour l.
vegetable oil - 1 tbsp. l.
dry yeast - 1 and 1/4 tsp.
baked on the "Diet" mode and got a good grain bread.
Now, however, I found the Altai Health flour and baked bread strictly according to the main recipe of this topic and, of course, this bread is GREAT !!!!! "French Thing" cannot be compared with bread made of flour. Heaven and earth !!!!

Yes, I took 400 grams of flour and two tbsp. tablespoons of oat bran, water - 260 ml, and vinegar - 1 hour. l. - table 9%, yeast - 1 and 3/4 tsp. (Panasonic SD-ZB 2502 bread makers), vegetable oil - 1 tbsp. l. , salt - 1 tsp. l., sugar - 0.5 tbsp. l. and baked on the "Diet" mode and got a good grain bread. Now, however, I found the Altai Health flour and baked it strictly according to the main recipe of this topic and, of course, this bread is GREAT !!!!! "French Thing" cannot be compared with bread made of flour. Heaven and earth !!!!

Thanks for the answer. I have already put the bread from the French thing, tolto without bran vinegar, with an increase in water by 20 ml, I forgot to put sugar (nightmare !!! just realized) and salt + 0.5 hours. l. ... The kneading went well, but what happens now?

Yeah!!!! I wonder what you can do? If the bran was not put, then, in theory, less water should be taken. Well, nothing, everyone starts like that. Everything will be OK.

Yeah!!!! I wonder what you can do? If the bran was not put, then, in theory, less water should be taken. Well, nothing, everyone starts like that. Everything will be OK.

It tasted yum-yum, it's a pity only the roof has failed!
Scary (literally) yummy

For some reason, I thought that whole grain flour should be mixed with a / c so that the bread would rise ... And here it turns out - there is ONLY whole grain flour in the bread ...
So I was wrong?

If you use the "French thing", then you can try, experiment, add. But with "Altai Health, you don't need to add and it rises so well."

post from "Reply # 30 Oct 20. 2012, 10:00 ":
written - dry yeast - 1 and 1/4 tsp.
post from "Reply # 31 Oct 20. 2012, 11:13 ":
quoting the top post we read - yeast - 1 and 3/4 tsp.
it can be seen that the author has edited his recipe. and why???
and where is it right? it turns out half a teaspoon, either more, or less should be put.

It is correct to check yourself constantly to be aware of the number of bookmarks. Therefore, we always control according to the table Amount of flour and other ingredients for obtaining bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

According to the author's recipe, 400 grams of flour + a little bran, so 1-1.5 tsp is enough. dry active yeast.

Thank you. I'm just a beginner. that's why I'm so picky. I don’t want to throw bread in the trash.

Thank you. I'm just a beginner. that's why I'm so picky. I don’t want to throw bread in the trash.

It is useful for beginners to get acquainted with the basics of baking from this topic. Bread again did not work out, everything was done strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

I ran out of flour ... and I had to add 70g rye to 330 g cz. The bread is plump, but tasty. For my taste, more salt needs to be added .. baked on DIET.

Great bread !!! I've baked it twice already ... but without the bran. I took 260 ml of water for 400 grams of flour. second time added Italian herbs for flavor ..... very good too!
I recommend to everyone.

[Cubic]

Cubic, thanks for the recipe! This is the second time I bake this bread, only now with a different brand of whole grain, "French Shtuchka". Well, since it is recommended for x / p Panasonic, then the flour will not fail, I think. I did not change the amount of water like the first time, all the ingredients were according to the recipe. The first time the bread turned out excellent, I put a medium crust, and now I bake it on a light one.

This is how it turned out, the roof wrinkled a little, I don't know why. But the bread is delicious.

Thank you so much for the recipe.
I took everything strictly according to what was written.
The bread is excellent!
True, too small for my moulinex. I will increase it by half.

Question to the author of the recipe: in what order should the ingredients be put? How many hours to cook in the bread maker?

The recipe says - Basic mode (basic)

Since the dough is kneaded immediately (not by timer), you can add the ingredients in any order. Or the way it is written for your x / stove. There will be no mistakes.

Keep the flour-liquid balance - this is important!
Whole grain flour gingerbread man. Master Class

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Delicious bread. at LG "French" baked

From whole-grain wheat flour "French thing":
flour - 400 gr.
oat bran - 2 tbsp. l.
salt - 1 tsp l.
sugar - 1/2 tbsp. l.
water - 260 ml.
table vinegar 9% - 1 hour l.
vegetable oil - 1 tbsp. l.
dry yeast - 1 and 1/4 tsp.
baked on the "Diet" mode and got a good grain bread.
Now, however, I found the Altai Health flour and baked bread strictly according to the main recipe of this topic and, of course, this bread is GREAT !!!!! "French Thing" cannot be compared with bread made of flour. Heaven and earth !!!!

Please tell me what size and color of the crust did you choose? Thank you very much!

[loaf weight]

The dry ingredients are about 430 grams, which means the weight of the finished baked goods will be about 600-650 grams. So you need to put it on the board loaf weight approximately in the range of 600-700 grams, depending on your x / stove.
The weight of the loaf only affects the baking time.