Bread Maker Brand 3801 - Programs for whole grain flour - 3 and express - 4.

May I have a question on business
In the recipe, BREAD WITH COARSE FIBERS, 160g of bran, 320 flour and 350 water, I weighed the bran and it seems to me that there are so many of them, is there no mistake?

May I have a question on business
In the recipe, BREAD WITH COARSE FIBERS, 160g of bran, 320 flour and 350 water, I weighed the bran and it seems to me that there are so many of them, is there no mistake?

for a 400g loaf, the ratio is 325: 75, but 300: 100 is also possible.
More details: tyts here

May I have a question on business
In the recipe, BREAD WITH COARSE FIBERS, 160g of bran, 320 flour and 350 water, I weighed the bran and it seems to me that there are so many of them, is there no mistake?

Vicus, in my opinion - there is a lot of bran ... The bread will be rough and very specific in taste ...

May I have a question on business
In the recipe, BREAD WITH COARSE FIBERS, 160g of bran, 320 flour and 350 water, I weighed the bran and it seems to me that there are so many of them, is there no mistake?

A strange recipe. Once I talked with a bread production technologist. I was told that the bran in the composition can be up to 10%, the Soviet GOSTs did not allow more (it is in the bran that a large amount of nitrates is contained). And here 50% of bran is probably better not to test this recipe for now ... If you reduce the amount of bran, then you still need to adjust for water ..

for a 400g loaf, the ratio is 325: 75, but 300: 100 is also possible.
More details: tyts here

Masha, I read that too. And in the recipe from the instructions it is written like this: water 350, rast. oil 0.5 tbsp. l, salt 1 tsp. l., milk powder 1 tbsp. l., psh. flour 320g, bran 160g, yeast 2h. l.

Vikul, 160 a lot, I put 3-4 st. spoons for 500 flour

And when in whole grain wheat there are 200 and rye 300, is that correct? for 290 ml of liquid.

And when in whole grain wheat there are 200 and rye 300, is that correct? for 290 ml of liquid.

What are you talking about? about the ratio of wheat and rye flour - so it can be different ... But the water, most likely, will have to be added ... But you need to look at the kolobok ... The flour is different ...

It seemed to me that the liquid was not enough.

Elena, good afternoon! Please clarify the recipe for bran bread, the number of bran in the recipe is 120g, it seems that this is a lot. Thank you.

[Whole flour bread]

Program Whole flour bread- 3
Rye-wheat bread

Weight 750 g
Dark crust

Liquid - 290 ml (3-day infusion of kombucha)
Rust oil - 2 tsp (flaxseed)
Salt 1.5 tsp
Sugar - 2 tsp. (0)
Wheat flour - 200 g
Rye flour - 300 g (wholemeal)
Dry yeast - 1 tsp (pressed 8-10 g)
(Sour cream - 1 tbsp. L.)
• In brackets - my version of the recipe.

Description of the cooking mode.

Heating - 5 min.
1st batch - 5 min
Rest - 5 min.
2nd batch - 5 min.
Rest - 10 minutes
3rd batch - 10 min.
Rest - 20 min.
4th batch - 20 min.
1st rise - 35 min.
5 batch - 10 sec.
2nd ascent - 35 min.
3rd ascent - 40 min.
Baking - 65 min.

The results are in the photo.





In general, testing could have been stopped at this - the bread maker successfully passed the test!
Rye bread is one of the capricious ones.
In the process of cooking, I added only a little liquid, the flour was whole-ground, in the process of kneading and swelling (rest), the liquid absorbed.

[Bran bread]

Bran bread

Program 4 - Whole Grain Bread Express

Water - 260 ml (tea mushroom infusion)
Rust oil - 1 tsp.
Salt - 1 tsp
Powdered milk - 0.5 tbsp. l. (sour cream 1 tbsp. l.)
Wheat flour - 240 g (300 g)
Bran - 120 g (50 g)
Dry yeast - 1.5 tsp. (8 g pressed)

Crust - dark

Mode

Heating - 5 min.
1st batch - 5 min.
Rest - 0
2nd batch - 0
Rest - 0
3rd batch - 5 min.
Rest - 15 min.
4th batch - 20 minutes
1st rise - 25 minutes
5th batch - 0
2nd ascent - 40 min.
Baking - 60 minutes
The total time is 2 hours 55 minutes.

About bran - of course, 120 g is too much. 50 BC was enough.

The story about the bun - no one has canceled; therefore, during the 1st and 3rd batch, I corrected it. Added flour.
I don't like accelerated programs, but here - in appearance - nothing. Incision - tomorrow, when it settles.

[MariV]

MariV Manolechka, in

[MariV, Olya]

MariV, Olya what a gorgeous bread! And even on the express! Class1

[MariV]

MariV, Ol, bravo !!! Exhibition copy !!! Do not cut, dry and send to the company Brand as a gift !!!

[Bran bread]

Then I crawl .....

Bran bread

What a beautiful! Precisely you can use the recipe book as an illustration.

With bran - cutaway (this is on an accelerated mode!)

Otrubny is good !!!

[160g]

Elena, good afternoon! Please clarify the recipe for bran bread, the amount of bran in the recipe is 120g, it seems that this is a lot. Thank you.

Hello Victoria.
Yesterday I baked bread with bran according to the recipe from the instructions on the "express whole flour bread" mode:
water 350ml,
rast. oil 0.5 tbsp. l.,
salt 1 tsp.,
powdered milk 1 tbsp. l.,
wheat flour 320g,
wheat bran 160g,
yeast 2 tsp
Here's the result:
🔗 🔗 🔗
The result is excellent and delicious.

P.S. Why is 160g of bran per 320g of flour so much?

Yes, I'm absolutely sure. Baked yesterday. The bran was purchased from Auchan.

Perhaps it worked out. Some people like it when there is a lot of bran. I didn't dare.

[MariV]

MariV,

There is "manual", there you can .......

Exactly! In my opinion, there you can shoe whatever you want!
I put rye from the instructions. At first it turned out to be a taut bun, then I went to my computer. And upon arrival - I saw that the bun had already been mixed a couple of times, with fear I added 1 tbsp. l. -because how much he smeared It is interesting, because there a couple of times kneading, it seems, should be - what happens, but I will not touch it any more - the result is very interesting

["CZ bread"]

Yesterday I baked it with Rye - from the instructions for HP (the first for mode 3). Judging by the roof - he stood a bit, came out short, good crumb. I have not tried it yet. I photographed everything, in the evening I will try to find personal belongings from the camera down and put everything out.
I tried to make bread from Brand's instructions, which went under the name "CZ bread"... I was surprised, like many, by the number of mixes - after all, it is better not to touch rye bread once again
The bread came out unsightly, but oddly enough, the holes and taste were just right
Here is such a low and, judging by the roof, the fry has stood

It was not possible to properly shake out the bread, but in principle rye is too heavy, probably because of this the piece remained

[3 "Whole flour bread"]

I decided to take a closer look at the program 3 "Whole flour bread" and bake your own multi-grain bread with whole-ground rye flour on rye sourdough. I'm sure of the recipe!
And this program is not quite suitable for sourdough rye breads (yeast - not bad!)
Five batches with a total duration 40 minutes! - for rye, 15 minutes would be enough. The rise is sufficient in time - 15 hours, but in the middle of this cycle there is still a small batch, and the blade is rather big here.
In short, the bread turned out to be crooked, but tasty.



I will also try the same recipe for 4 prog - express.

[Ksenya]

Today I baked bread according to the recipe of Ksyushka-Buns

Ksenya, thanks for the recipe! Delicious bread!

Today I baked bread according to this recipe on program 4 - express.

During the second batch

After the second batch

The correct kolobok - this can be achieved, unfortunately, only manually - and in any HP. Flour, liquid, etc. of different quality.

After baking:



Stands, cools and "reaches" under a linen towel



Finished product weight:



I made my own changes in the recipe - I started a yeast dough - 3 g + all the liquid, and added 2.5 tbsp. l. ripe rye sourdough.

There are questions about this program - how can there be an express program with a minimum time of 2 hours 40 minutes and a max. 3 hours 05 minutes?
Maybe the "Program for rye" would be more correct - there are two mixes - 10 and 20 minutes, intermediate proofing - 15 minutes, and final proofing - 1 hour 05 minutes (max), then baking - max. 70 minutes and min. 50 minutes.
I bake this program for the second time - the first was with bran - both times -!

Olya, and at the diner
1. Please tell me where to see what a "ripe" sourdough is (how to understand that it is ripe?) Is it that came up 2 times?
2. "I started a yeast dough - 3 g + all the liquid, and added 2.5 tablespoons of ripe rye sourdough." - approximately this is how long and the dough is made in a bucket - right?
3.I read all the pages of the recipe, some wrote that the bun was liquid, I know, I know Ol, everyone has different flour, but did you have to add flour?
4. Is "3 g" yeast in a dough? according to the recipe 15 g - add the remaining 12 g later, when the dough is ready?
5. Again, I'm worried that the recipe is more than 1000 grams, Olya, have you recounted the number of ingredients?
6. Are additives added, judging by the photo, during the second batch?
I apologize if the questions are not too smart.

[Admin]

Olya, and at the diner
1. Please tell me where to see what a "ripe" sourdough (how to understand that it is ripe?) Is it that came up 2 times?
2. "I started a yeast dough - 3 g + all the liquid, and added 2.5 tablespoons of ripe rye sourdough." - approximately this is how much time and dough is done in a bucket - right?
3. read all the pages of the recipe, some wrote that the bun was liquid, I know, I know Ol, everyone has different flour, but did you have to add flour?
4. Is "3 g" yeast in a dough? according to the recipe 15 g - add the remaining 12 g later, when the dough is ready?
5. Again, I'm worried that the recipe is more than 1000 grams, Olya, have you recounted the number of ingredients?
6. Are additives added, judging by the photo, during the second batch?
I apologize if the questions are not too smart.

1. The maturity of the leaven is when it doubles, and there are many other factors - links about the leaven were written in the subject.
2. Dough stood yesterday for 3 hours.
3. If liquid is not a bun, but something else - you need - if you want unfinished bread - to achieve a bun.
4. 3 g of yeast and sourdough - and that's it, I didn't add anything else - I wrote that I had adjusted the recipe for myself.
5. Recalculate the components for the weight you need - Admin already answered in the related topic HELPFUL TIPS AND HELP IN BAKING BREAD
6. Additives thrown on a signal.

made bread, the eldest son said "chocolate" with cocoa - he really smells like chocolate.

Anya, congratulations! : flowers: Everything will be fine!

Thank you, Olya!

made buckwheat bread Ksyushki-Buns,



I need to try a little one more time
I also made some bread

but the bread tastes great !!

I am writing separately about the smell, when I was baking, I just spit out, went to the refrigerator and decided to eat for the night, now I am writing and then drooling - this is my bread!
so that at night I do not eat everything according to (the author's) example, hid it in the microwave.!

Good day! Friends, please help! I have a bread maker not so long ago. Already tried some recipes from wheat flour. Thanks to the tips from this site - everything worked out. Now I want to bake black bread (rye, that is). I still have little experience and cannot adapt the recipes for other bread makers to my own. And I still don't know how to bake with sourdough, I haven't tried it, and there is no sourdough yet. Tell me a simple recipe for yeast rye bread with a minimum amount of wheat flour for my oven. If it does not bother you, please, in more detail, for beginners))) I am grateful in advance to those who respond !!!!

Good day! Friends, please help! I have a bread maker not so long ago. Already tried some recipes from wheat flour. Thanks to the tips from this site - everything worked out. Now I want to bake black bread (rye, that is). I still have little experience and cannot adapt the recipes for other bread makers to my own. And I still don't know how to bake with sourdough, I haven't tried it, and there is no sourdough yet. Tell me a simple recipe for yeast rye bread with a minimum amount of wheat flour for my oven. If it does not bother you, please, in more detail, for beginners))) I am grateful in advance to those who respond !!!!

Everything is written here -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.

[Anya]

Anya, rye, judging by the photo, well, just great!
Everything will work out for you, clever girl!

thanks, Olya! very nice.

Good day! Friends, please help! I have a bread maker not so long ago. Already tried some recipes from wheat flour. Thanks to the tips from this site - everything worked out. Now I want to bake black bread (rye, that is).I still have little experience and cannot adapt the recipes for other bread makers to my own. And I still don't know how to bake with sourdough, I haven't tried it, and there is no sourdough yet. Tell me a simple recipe for yeast rye bread with a minimum amount of wheat flour for my oven. If it does not bother you, please, in more detail, for beginners))) I am grateful in advance to those who respond !!!!

Do you have HP Brand? If this, then on page 28 of the instructions the recipe for "whole grain" is rye-wheat bread. The recipe is good, tried and tested.
Other recipes for rye-wheat bread in the section "Yeast bread".
About leavens - HERE.

Thanks for the advice. I looked at the instructions and baked rye-wheat bread. We ate it with pleasure. But, I just want rye. Until the hands have reached, there are a lot of things to do before the holidays. I already realized that malt and sourdough is needed. Hope I can bake what I want over the weekend.

[korolewa]

korolewa,
sourdough to make good and high-quality bread, you need to grow for some time - at least a week. Malt gives color and specific taste - it is difficult to replace it, but you can buy it in Moscow - take a dry mixture for kvass.

Here's another look.

Here, on the site, I have already read about leaven. Somehow it stopped me. Now I will study it carefully, then I will "ferment". It turns out that everything is not so simple. I don't have much experience. She used to bake mostly baked pies and cakes with pastries, charlottes, etc., all in the oven. It turned out not bad .. About rye bread, the idea is very weak. Will be studying. Pokka is not even mentally ready. udu try))))))))))))

Here, on the site, I have already read about leaven. It stopped me somehow. Now I will study it carefully, then I will "ferment". It turns out that everything is not so simple. I don't have much experience. She used to bake mostly baked pies and cakes with pastries, charlottes, etc., all in the oven. It turned out not bad .. About rye bread, the idea is very weak. Will be studying. Pokka is not even mentally ready. udu try))))))))))))

If you have little experience in baking, start with yeast bread - correct kneading, flour-liquid-yeast ratio, etc.
And then proceed to the leaven. Growing homemade yeast - sourdough - is not easy! Take your time, everything will work out!

Thanks a lot for the advice! I think so approximately. Now I mainly bake ordinary bread. Hone my skills !!!!

[Bread with the addition of a mixture "Chestnut-fig-hazelnut"]

Bread with the addition of a mixture "Chestnut-fig-hazelnut"

Yogurt - 200 ml
Chestnut-fig-hazelnut mixture - 150 g
Wheat flour-250 g
Sea salt - 1 hour l.
Granulated sugar - 1 tbsp. l.
Vegetable oil - 1 tbsp. l.
Pressed yeast - 5 g

All dry ingredients - in a bucket, chop the yeast on top, pour yoghurt and on program 3 - "Whole flour bread".
The bread turned out to be delicious, airy! In the photo - he crouched - while he cooled down, and took out of the bucket.

🔗

🔗

I baked on this program with a delayed start - from whole grain, flax and three types of flour mixtures - 8 cereals, Old Paris, Gallic on whey.

[Semyon Semyonich bread on the express program]

Semyon Semyonich bread on the express program


The roof collapsed a bit. But it tastes good.

Now I will also strive for beauty.

Good bread! And the program is successful! Now I only bake multi-grain on it.



With white malt, barley flour.

[Doktorskiy bread from PalmP on express program]

Doktorskiy bread from PalmP on express program


Doctor's by PalmP

I baked on this program (express) wheat-rye with the addition of flaxseed flour with dried tomatoes, paprika, garlic, parsley and dill. The aroma soared ... A little bit hot, drove away the thirsty with a rolling pin. It turned out a little gnarled, I was distracted, I had to form a loaf before proofing. The husband said: we’re not baking for the exhibition, rather cut it. And the daughter gave him the name Neapolitan

I would not have waited until it cools down. The first would break off the crust. Such goodies mmmm .....

And I just don't get along with bread coke (((Doesn't rise, at least crack it. I've already bungled the sole three times, the first time before HP - kneaded in a combine, baked in MV ...

Yesterday I put bran bread for the night according to the recipe from the instructions, with yeast. In the morning I pulled out something with a forelock like Tamarin's bread, but it is dense, sticky and tasteless at all (((
And I so love bread with bran, from central wheat flour, with seeds ... But I like it when it is light, fluffy, and not at all that intricate brick that comes out of me ...
And I'm sorry for the flour. She's not just, but CZ ...
And even the hand will not rise to send the leaven to an inglorious death in the depths of this inedibility (.

Do you bake bread with sourdough?