Bread "Onion" in a bread maker

Bread "Onion" in a bread maker

Category: Yeast bread

Ingredients
Rye flour	100 g
wheat flour	400 g
vegetable oil	40-50 gr
salt	1.5 h / l
sugar	1.5 st / l
medium onion	1 PC
compressed yeast	1/8 pack 100 gr
water	360 ml

Cooking method

• Simmer the onion in the microwave for 2-3 minutes, or in a skillet until slightly golden brown in the amount of oil specified in the recipe. If you put onions raw in a bread maker, then the bread will taste like a fish pie.
• At the bottom of the bucket we put, respectively: water, onion, salt, sugar, vegetable oil, flour and finally yeast.
• Put the yeast so that the water does not wet it.
• They were baked on a Panasonic SD-257. Regular bread mode, cycle 4 hours. In the case of using a dispenser (sometimes we do 40-50 g with sunflower seeds, not raw), the top of the bread may be wrinkled due to the open door. You can put the seeds directly into the bucket. We use a spatula for rye bread (cloves). Probably the usual one can be. After readiness, turn off the stove, open the lid promptly, take out the bread from the bucket, put the bucket back into the bread maker, put the bread on a metal stand under the hot one on the bucket and wait until it cools down. Excess moisture comes out of the bread, and a hot oven helps him with this. Use a snooze timer if required.
• The loaf turns out to be very high, almost under the lid. It resembles a ciabatta in airiness.
• Bon Appetit!

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[BUD]

BUD, with the first bread! Where is the photo of the bread? We want to see bread from different angles, including the crumb

can't insert photo ((
I use HP since 05/12/11 g
but thanks a lot!

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But it doesn't seem to you that there is more liquid in the recipe than you need:
flour - 500 grams
liquid 370 + 50 (oil) + onion (has liquid) = 420-440 ml. at a relative rate of 330-360 ml. liquids including rye flour

quite possible

Something I did not quite understand how you cool the bread, where did you put the grate for hot bread with bread? Thanks for the recipe, I was just looking for onion bread

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But it doesn't seem to you that there is more liquid in the recipe than you need:
flour - 500 grams
liquid 370 + 50 (oil) + onion (has liquid) = 420-440 ml. at a relative rate of 330-360 ml. liquids including rye flour

Tatiana, tell me how much water should you add?

We put the bread back in the open HP. But in order not to fall into the bucket, substitute a metal base under the bread.

We put the bread back in the open HP. But in order not to fall into the bucket, substitute a metal base under the bread.

Isn't it easier to just put the wire rack on the table with hot bread on it?
Usually we do this - and let it cool to room temperature, then you can cut well and taste better.

Tatiana, tell me how much water should you add?

At the rate of 500 grams of flour, taking into account rye flour, you can add 330-350 ml. water (liquid), and then we adjust the consistency of the dough in fact, a few more tbsp. l. water (if necessary) to soften the dough.

I looked at the recipe again, laying the onion goes immediately with flour and other liquid at the very beginning of the kneading - with this method, the onion will completely dissolve in the dough, grind and only the smell of onion will remain in the bread.

I indicated above the amount of all liquid, including water, oil, onions.
This means that you need to add approximately (370-50 oil = 320) 320 ml of pure water.

Isn't it easier to just put the wire rack on the table with hot bread on it?
Usually we do this - and let it cool to room temperature, then you can cut well and taste better.
That's what I do. True, it is hard to cut bread (even with a special knife) it crumbles a lot.

So the grate is designed for cooling the bread, ripening it - and it is convenient to cut it on a bread board and with a special knife it is very convenient!

Bread is crumbled for various reasons, it depends on the composition of the ingredients in the bread.

It has been noticed that if the bread is allowed to stand over the cooling HP, then the bread stands faster + it is stored longer. It also saves space in a small kitchen. It does not come under the hands. Of course, the crust crumbles when slicing bread, but then everyone chooses: either a crisp crust, or .... A file or ceramics for slicing bread are ideal, with ordinary knives only after plastic bags. Friends do not throw away the crumbs, collect and use them for breading.

I also use crumbs for breading, and you can always feed the birds on the street, they will be grateful to you

guys, tell me please, here in the recipe peeled rye flour is indicated, but today I went shopping, it was not like that, I bought whole-ground rye)), but it is very different from peeled rye ???, maybe the proportions are different ?? Eh, I forgot to ask, but what kind of bran should I put, there must be some special ones ???

About the fishy taste of raw onions - I have been putting grated raw onions into the bread mixture for a long time, I make sourdough on raw onions - I have never caught a fishy taste!

You can also use CZ rye flour. In this case, leave the amount of flour as it is, and you will need to add more water in fact, since CH flour requires more water.

Or do kneading according to the principle "flour in water", it will be even more successful for kneading dough

Admin, how much more should I pour ??, for example, according to the recipe, I poured 370ml, and so it should be somewhere 400-410, right ?? and at the same time the question about the bran, it is necessary to lay down which ones, there must be some special special ???

Whole grain flour already contains bran! If you want to add a couple of tbsp. l.

The recipe contains a lot of liquid, plus vegetable oil. For 500 grams of flour, 330 ml is needed. water and plus 30 ml. (2 tbsp. L.) Oil - so proceed from this for now, in fact, look how many spoons of water to add, perhaps another 2-3 tbsp. l. - focus on the soft kolobok.

)) Well, thank you, otherwise I would have swelled the bran there, and there everything is already there, but I just got baked onion bread , by the way, I also noticed that there is a lot of water, my roof began to fall through, I reduced it, and everything turned out well

He turned out handsome, congratulations!

People! This is just my 2nd bread. It's good that I have a 900g bucket in the stove: the bread supports the lid. I did everything strictly according to the recipe, I did not think that he was so quick. Did you need to interrupt the French program earlier and start baking when you reached a rise of 2.5 times? It still has 45 minutes to bake.

I put this bread to bake. I made a dough on wheat flour and on the Pizza mode for 5 minutes. Then - the rest of the ingredients, except for the onion - and for the Main Program. The fried onions were added in the middle of the 1st batch. I put less liquids: 280 ml. water and 30 ml. homemade yogurt. Size L, the crust is medium, but right now I think it should have been light, if the bow on the sides would not burn out. In general, I'm waiting.

I now have my own nickname. And Vadim is the nickname of his grandson. My bread is baked, and the roof is like Elbrus. The height of the bread by the height of the bucket. Fluffy bread, baked well. One trouble in the house, no one wants to eat this bread, and I seem to eat this bread for the rest of my life. Perhaps I will not bake it anymore.

I also got a rough peaked roof, the smell is specific. Family members were divided. Triza, one against. But this is one who is very fussy and does not recognize anything except pure white bread. Well, the eldest son really liked it, so he went well with the soup.Although there was a persistent feeling that if you make just a white bread and sprinkle a slice with a crispy fried onion, it will be tastier. Taking into account the mood of my family, I will do so. Thanks for the experience anyway!

Please tell me, in this recipe, there is no mistake by accident - yeast 100 grams, not 10 grams? I'm already putting on the bread, help

[Ternovka]

Ternovka, the recipe means 1/8 (one eighth) of a hundred gram pack, i.e. 12.5 grams.

So it is - 12.5 g

Thank you my dear! I'm dull in the morning, sat down, read everything carefully and cut it off from 100g. the eighth part, though by eye, there are no scales (the first in line to purchase).

It is convenient to divide into eight parts when the pack is still intact. We cut it in half lengthwise, and then each long part by 4 more.
Yeast is best stored when each of the eight diced cubes is rolled by hand to balls. We put the balls in a porcelain bowl, bowl in a regular plastic bag and in the refrigerator. The main thing is that the bag does not come into contact with the yeast. Do not chase after large 1 kg packs, for an ordinary family of 3 people. like ours - 100 gr. a pack of yeast for almost 2 weeks. Pressed yeast "Lux", Khimki is the best that can be advised. Bakery experience over 5 years!

It is convenient to divide into eight parts when the pack is still intact. We cut it in half lengthwise, and then each long part by 4 more.

And I divide it into 12 parts. One slice is enough for bread made from 500 g of wheat flour. True, if rye is present, you need a little more. And it is also convenient to cut a pack of yeast not with a knife, but with an ordinary thread. I moisten it in vodka or alcohol and cut it into as many pieces as necessary. Then, as it was, I wrap the package in its own wrapper, so that it was as tight as it was, then - in a small jar without a lid - and in the coldest place in the refrigerator (but not in the freezer). And that's all. Enough for a couple of weeks without deteriorating the appearance and properties of the yeast. Maybe it will be normal longer, just in 2 weeks. the pack is consumed.

I must try, thanks!

Please tell me what kind of bun should be, it sticks a lot or a little bit, mine sticks to the hands and walls

Please tell me what kind of bun should be, it sticks a lot or a little bit, mine sticks to the hands and walls

Should not stick strongly. You can add a little flour during the kneading process.

ALREADY Speckla turned out delicious a little the roof fell

Here
The taste is delicate with a light aroma, the onion has completely intervened

Thank you my dear! I'm dull in the morning, sat down, read everything carefully and cut it off from 100g. the eighth part, though by eye, there are no scales (the first in line to purchase).

So I didn't understand, I need to fix it all the same

[a hot stove helps him with this]

After readiness, turn off the stove, open the lid promptly, take out the bread from the bucket, put the bucket back into the bread maker, put the bread on a metal stand under the hot one on the bucket and wait until it cools down. Excess moisture comes out of the bread, and a hot stove helps him with this.

A hot oven does not help; on the contrary, it prolongs the natural cooling of the bread. The bread must be cooled on the table, on a wire rack, with a large supply of air and ventilation from the bottom and top, so that the bread reaches room temperature faster.

So I didn't understand, I need to fix it all the same

And what needs to be fixed? How to cut 1/8 of a yeast pack?
Above they have already given advice, and it’s clear: cut the pack into 2 parts, then each part into two more, and so on ... until you get 8 pieces.
Then each piece will weigh approximately 12.5 grams, which is needed for 625 grams of wheat flour.

It should be borne in mind that about 2 grams of fresh yeast is required per 100 grams of wheat flour - this is where you come from
For wheat and yeast dough, you can increase the yeast rate by about 20% if the content of rye flour in the dough is higher.