Whole Wheat Walnut Bread (Bread Maker)

[Cooking dough]

Whole Wheat Walnut Bread (Bread Maker)

Category: Yeast bread

Ingredients
Dough:
dry yeast	1.5 tsp
wheat flour of the 1st grade (or a / c)	180 g
granulated sugar	3/4 Art. l
water	100 ml
Dough:
all dough
whole wheat flour	250 g
water	140 ml
salt	1.2 tsp
honey	2 tbsp. l
olive oil	2 tbsp. l
walnuts	100 g

Cooking method

• Cooking dough:
• To do this, we load all the necessary ingredients into the bucket of the bread machine, turn on the kneading (I kneaded in the "Pelmeni" mode), after 10 minutes the batch can be stopped.
• 
• We leave the dough to rise for 1 hour.
• Cooking the dough:
• Chop the nuts very finely or chop them in a food processor / blender.
• 
• (pictured on the left - nuts, on the right - whole grain flour)
• We add them and the rest of the ingredients to the dough. We choose the main baking mode (4 hours).
• This is how the bun looked after the first batch:
• 
• But it became so smooth and soft after the second:
• 
• The gingerbread man turns out to be soft, slightly sticky. On the bottom of the bucket it is not smeared, during kneading the dough is collected in a bun, and after stopping the mixer slightly "settles".
• Mode - Basic (4 hours), crust - light, size - medium.
• Put the finished bread on a wire rack and let cool.
• 
• 
• 
• Light, aromatic, with a thin crust, unsweetened bread with a nutty taste, and most importantly - healthy! Highly recommend!
• Bon Appetit!

Time for preparing:

4 hours

Cooking program:

bread maker (basic)

Note

It was based on a recipe from A. Seleznev's book "The Bible of a pastry chef".

I slightly altered it, because I did not understand why so much water was needed, and I didn’t like the process of proofing proposed by the author. And most importantly, after rereading the recipe 10 times, I still did not understand where the water went, to which sugar and honey were added.

Similar recipes

White bread with raisins and walnuts (greg_b)

Bread with walnuts and dates (oven) (Idol32)

Bread with garlic, walnuts, basil and oregano (bread maker) (Melisa72ru)

[Sonadora]

Sonadora
Manechka
Delicious bread! Crumb! Walnuts! And at the head of the whole grain flour !!!
Please accept my admiration!

Bread is just a sight for sore eyes. But somehow my relationship with whole grain flour does not work out. But for the sake of such a result, it is worth sweating The recipe is already in the tabs

[Novelist]

Thank you girls! Bake to your health!

Novelist, here the most important thing is to adapt to the bun, it is a little different than from the premium flour, during the first batch you just want to add flour. If you do this, you will probably have to add water later. And all because the gluten begins to develop and the bun becomes softer during the second batch.

Mmm ... what a dumb thing is drawn here! I dragged it to the bookmarks, I will definitely do it, but I don’t need to chop the nuts ... my mediocre blender went down on copper. Maybe grind it in an old coffee grinder, she was not so worried ... only that's not roomy, of course ... Marka, I won't be too lazy to sign off ... only I ... well ... in general, I try to do everything with leaven without yeast bake, so there will be something to do ;-)

[ilonnna]

ilonnna,

only here aren’t chopping nuts ... my mediocre blender on copper smashed. Can grind in an old coffee grinder, she was not so worried.

It is possible in a coffee grinder, especially since the walnuts are quite soft, or it is possible with a knife, only this is long.

I try to bake everything with sourdough without yeast

I admire the breads in the starter section, but I can't dare to try it myself. I would be glad if, based on this recipe, one more bread is born, with sourdough.

I admire the breads in the starter section, but I can't dare to try it myself. I would be glad if, based on this recipe, one more bread is born, with sourdough.

If I am born, I will definitely share my experience

[Manyash!]

Manyash! Nutty flavored, whole grain is great! Took to bookmarks. : girl_claping: I have so many of your loaves there, when only my hands reach - I bake everything, bake everything, and more and more recipes are added ...

[Marish]

Marishas promised! Pieki for good health!

[Sonadora]

Oh, and I and I took them to the stubs. I have never cooked at all, I will try, only buy nuts.
It seems to me that it's not at all long to chop with a knife, but in a coffee grinder you can overexpose and grind into dust.
Sonadora, tell me, what is the weight of the finished bread? And then I have dr. HP, I do not know how far to expose.

Expose 800-900 grams of finished bread

[Sonadora]

Oh, and I and I took them to the stubs. I have never cooked at all, I will try, only buy nuts.
It seems to me that it is not at all long to chop with a knife, but in a coffee grinder you can overexpose and grind into dust.
Sonadora, tell me, what is the weight of the finished bread? And then I have dr. HP, I do not know how far to expose.

LyuLyoka, do not hold it for long. And then, like the Japanese, you need to grind very finely, it turns out like nut flour, then the bread turns out to be more crumbly. I sometimes bake cakes without wheat flour, but on almonds ground into flour. But this will not work with walnuts, they are very oily and stick together if you grind them hard.

Expose 800-900 grams of finished bread

Thanks for the tip, Tatiana

like Japanese, you need to grind very finely, it turns out like nut flour,

Yes? And I understood that there should be small, but still pieces. Let's wait for the author to say
And from almond flour I also baked a cake.

[LyuLyoka]

LyuLyoka, this is what our dear Lola about nuts in bread dough:

By the way, one small tip for future creations: if you want to use ground nuts in a bread recipe, you should pay attention to the fact that ground nuts inhibit the action of yeast, that is, bread is less upbeat than without nuts. And here are two ways out: either increase the amount of yeast a little, or use non-ground nuts.

Quote taken here

Krosh, the second time I love you! Now I understand why my sourdough cake does not want to come up on the last rise !!! I've been baking a delicious cake for many, many years, it tastes like a cake. This year I became an avid leavener and decided to transfer my recipe to leaven. The test cake didn't fit well on the second ascent ... I don't even know if it's worth the risk for Easter ... eh ...

[Little baby]

Girls, I didn’t chop nuts into flour, and it wouldn’t work like that in a combine (I don’t have a coffee grinder). I had a nut "crumb" of 2-3 millimeters.

Little baby, Inus, that's why I took 1.5 tsp of yeast. If the oven is nut-free, 1-1.2 tsp would be enough.

LyuLyoka, I hope you enjoy it. Pekies for health!

Admin, thanks for the help!

I put some bread, but I doubt it’s dough, isn't it something liquid? I have a thick dough in a bucket.

I put some bread, but I doubt it’s dough, isn't it something liquid? I have a thick dough in a bucket.

The dough is different, liquid and thick!

The author of the recipe suggests making a thick dough

Thank you calmed down

My bread was ugly, but very tasty. This is the tastiest whole grain bread I've ever had.
Marina, thank you so much for the recipe!

[LyuLyoka]

LyuLyoka, to your health! I am very glad that I liked the bread.
Of all the whole grains, it is also our favorite. I don't even know why, but my peasants are eating it by both cheeks, although they did not particularly like grain before.

LyuLyoka, was the bun during kneading normal? Something I, you bastard, did not photograph the process ...During the first kneading, the bun is even slightly tough, and during the second it becomes much softer. Maybe my flour is so dry ...

Cool? No, the bun was like this, as you write here:
"The gingerbread man turns out to be soft, a little sticky. It does not smear along the bottom of the bucket, during kneading the dough gathers into a bun, and after stopping the mixer it slightly" settles "."
I was guided by this. It turns out, this is how he was with you after the second batch? And after the first one, I thought maybe the feature is this. Well, okay, next time it will be better
How different the flour is.

Marish, can you tell me more about this question - can you make dough with any flour? That is, you can bake bread on the contrary, take 150 whole grain for the dough, and for the dough itself, the usual?

Yeah, with anyone. I puzzled my petty mathematician so that he could solve the proportion. It turns out that for 150 g of whole grain flour, you need to take 84 ml of water. This is for a normal kolobok, for dough you can take a little more (take from the amount of water that remains on the dough itself).

Cool? No, the bun was like this, as you write here:
"The gingerbread man turns out to be soft, a little sticky. It does not smear along the bottom of the bucket, during kneading the dough gathers into a bun, and after stopping the mixer it slightly" settles "."
I was guided by this. It turns out, this is how he was with you after the second batch? And after the first one, I thought maybe the feature is this. Well, okay, next time it will be better
How different the flour is.

One of these days I still need to bake and capture this process in the photo. Although, it took me even more water 100 + 165 ml. We only sell "Garnets" whole grain flour, there are no other options.

I also used Garnets

Yeah, so if I also bake on "Garnz", now I just need to bake this bread ?!
Girls, well, you have been infected ... Tomorrow I will bake, my sonny cake ...

Yeah, so if I also bake on "Garnz", now I just need to bake this bread ?!
Girls, well, you have been infected ... Tomorrow I will bake, my sonny cake ...

Why bake the cake so early, will it dry up before Easter? Or do you rehearse?

now I just need to bake this bread ?!

I highly recommend it, you won't regret it

[Ilona]

Why bake the cake so early, will it dry up before Easter? Or do you rehearse?

Ilona, to me on "you", okay ?!

Elonto be honest to me do not care anyway ... I don’t eat them, but mom and daughter have been asking for two weeks now, decided to respect, and at the same time try a new recipe ...

I highly recommend it, you won't regret it

I believe, that's why I'll bake tomorrow !!!

[Innus]

Yeah, so if I also bake on "Garnz", now I just need to bake this bread ?!

Innus, but what, there are options? Peks, Peks! Then tell me what happened!

[Ilona]

Ilona, to me on "you", okay ?!

Ok, for you, so for you! I just got confused, who is on you, who is on you. I will be all on you then, so don't be offended by anyone, huh ?!

[Girls]

Girls, added step by step photos in the first post of the topic. I hope this makes it clearer.

And here is my today's bread, from the oven:

I formed a bar and put it in a shape:


Left to proof (40 minutes):


Before planting in the oven, I made pricks, sprinkled with water. Baked for 4 minutes at 250, 10 minutes at 220, another 10 minutes at 200 and brought to readiness at 180.



I'll show you the cut tomorrow.

[Marish,]

Marish, this bread is next to me. What a handsome man you have turned out! In the oven, chic bread is obtained. I really love products made from whole grain flour and I have my own recipe, but I haven’t tried this with nuts yet ...

I'll show you the cut tomorrow.

Marin, will it stay until tomorrow? Will there be something to show that? Night mice will still chew ... (I would not last)

Mank, what a great bar
And my oven doesn't work, and I doubt that I would dare to bake in it, it's scary 🔗

[Marish,]

Marish, Let's wait for the recipe!

Ilona, my mice have been fed since the evening, so they can only chop off the humps.

LyuLyoka, I have the same oven, a lady with character. It can block the gas supply at any time (to maintain the desired temperature, it itself turns gas on and off). When I bake, I sit next to her, guard. Yesterday I was lucky, I worked like a clock.

And here is the promised bread. Help yourself, girls!


Very soft, thin crust. The taste, surprisingly, does not differ from its predecessor, baked in a bread machine, only a little less fluffy.

[Ilona]

Ilona, my mice have been fed since the evening, so they can only chop off the humps.

Garbushki are sacred! She herself

And about fluffiness, for some reason, when in the oven you bake it turns out more fluffy bread, just don't understand why?

[why]

And about fluffiness, for some reason, when in the oven you bake it turns out more fluffy bread, just don't understand why?

Everything is very simple! The dough is in "free flight"! Nobody limits the dough by the rigid framework of a bucket / oven and programs.
You control the dough yourself, you give the distance as much as the dough needs, you also control the baking yourself, look, observe, do not interfere, correct in time - why shouldn't bread be good

Everything is very simple! The dough is in "free flight"! Nobody limits the dough by the rigid framework of a bucket / oven and programs.
You control the dough yourself, you give the distance as much as the dough needs, you also control the baking yourself, look, observe, do not interfere, correct in time - why shouldn't bread be good

Admin, but even if you do everything yourself, and then put one form in the oven for baking, and the other in the HP, the result is still different !!! (I have already tried it more than once - curiosity / c. So the matter is in the baking itself! I tried it with and without steam in HP - tasty, fluffy, but fluffy in the oven. And why? (True, in my the absence of a thermometer (a reference point by the flame, but the weather has changed, it is warmer in the kitchen, I did not take into account, and damn it ... in general, I dream of repairing the kitchen and a new oven.))

[Marish,]

Marish, Let's wait for the recipe!

Manyash, And I have recipes in my profile for a long time: two with whole grain flour, one with wholemeal flour or 2 grades, etc. I try a lot here, there are very tasty ones, but mostly I bake my own. I highly recommend them - they are simple and useful. For me, these two criteria are the most important!

Manechka, you are a pro, this bread turned out to be just a handsome man, and what a porosity! I will definitely try!

[Marish]

Marish, to me to the pros - as to the Canadian border! I don’t know so much and I don’t know how! The more I read HP, the more I am convinced of this.

Your truth, Manyash, there is no limit to perfection! We are constantly taking new heights ...

[Marine,]

Marine, brought you some bread and my thanks!


The smell is amazing, it is worth cooling down - I have not tried it yet, but I feel that I will like it.
The roof, however, is a little uneven - I put large nuts and 1 tbsp. I did not add l of oil - it seemed that the bun was liquid at first.
Thank you, Marish!

[Marish]

Marishwhat a handsome man!
Hope the taste will please. I will wait for the cut photo!

[Marish,]

Marish, such delicious bread! I thought that I had already chosen a bread recipe for myself - but no ... I haven’t tasted so much more delicious bread. Yours suits me very much. Healthy, tasty ...
Here is his crumb:



Thank you for the recipe!

[Marish]

Marishhow fluffy! Very appetizing, well done!

I thought that I had already chosen a bread recipe for myself - but no ... I haven’t tasted so much more delicious bread.

With this site - not real! Every day throws up new ideas and interesting recipes. And yet I want to try!

What kind of bread: rose: It's a pity I don't have whole grain flour and I have nowhere to buy the whole city: girl_cray: The question, of course, is stupid, but is it possible to replace it with something and so that the holes do not spoil the taste

[Lena]

Lena, you can add wheat bran to the flour of the highest or 1st grade, after sifting and pitching them in a coffee grinder, and there will be whole grain flour!

If we take the calculations that Admin led here, it turns out that this bread will require:

180 g premium flour (for dough)
225 g of premium flour + 25 g of bran (for dough)

: victory: Thank you HUGE for messing with people like me: girl_red: Tomorrow there is bread on beer, and then this is bread. Health to you and your loved ones.

I started baking this bread, added flour and bran as you advised (y) added 50 g of sprouted wheat from myself (ground in a blender) the smell was like: girl_love: So we can say that it was whole grain. : Victory: I'll post photos of the finished bread tomorrow.