Whole Wheat Walnut Bread (Bread Maker)

[Sonadora]

Sonadora, a tricky technique. Mine is simpler - in c / c mode, the time before baking is only increased. In the end, I decided to stop at it. I thought from so much flour, and even with nuts, there would be higher bread, but no, it is already baking, and the rivets of the handle from the bucket are clearly visible. I suppose the fatty nuts from the coffee grinder interfere, but the aroma is already wonderful)))

I'm going to say thanks again for the bread, I'm baking it for the third time, it's very tasty. Today was breakfast with fresh bread, goat cheese and avocado. I think!

[Ludmila]

Ludmila, very beautiful bread, and the holes in the crumb are just exemplary.

True? Oh thank you! How nice it is to receive praise from a professional!

VERY unusual bread tastes! I liked it, I'm waiting for the tasters from work
Nuts put only 30 grams, for the first time it is enough, I decided. And added water 8 tbsp. l., otherwise the bun was cool. And 10 grams of fresh yeast.
The roof sagged a little, but the crumb !!

I put only 30 grams of nuts, enough for the first time

Daria, put 100 grams, do not be afraid, we often have this bread on the table, and just added nuts, and the mixture of nuts-seeds is all different, I just looked so that the total was 100 grams, every time it turned out well, and I did not finely crush the nuts , but just rode with a rolling pin, so delicious when the pieces come across.

[Daria]

The roof sagged a little, but the crumb !!

Daria, the crumb is wonderful. The roof could collapse due to excess water. Didn't you get a lot of it in the test after adding it? According to my feelings, the dough with CH flour at the beginning of kneading looks rough and lumpy, and I just want to add water. But by the end of the batch it becomes much softer.
Ludmila, Thank you. It is very pleasant that the bread recipe is in demand with you.

Probably a couple of spoons were already superfluous. 6 would be enough instead of 8.
Now the house is dry, the flour is also all dry, I add water everywhere.

put 100 grams, don't be afraid

Yes, my eaters are conservatives, they can say that I am again inventing something instead of classics. And one and the same thing is so boring to cook! Do not understand
But yesterday we ate bread with pleasure

And one and the same thing is so boring to cook! Do not understand

I only thought with us so "last time there was such a delicious bread, why are you making any other!" And cooking the same thing is really boring))

My bread with CZ flour is not particularly favored, this one is an exception. I need to buy walnuts, I haven't baked such bread for a long time.

I haven't baked such bread for a long time.

Come to us, we will treat you

[Ludmila]

Ludmila, thanks for the invitation!

Hello everyone! Thanks a lot for the recipe. I really liked it. The only thing crumbles, but very tasty.

[Karishka_34]

Karishka_34, what an interesting shape of a loaf, a real brioche "with a head".
Was the dough not too steep?

Honestly, I didn’t look, I set it up late, so I failed to observe. Baked in the basic mode in a Panasonic bread maker.

real brioche

Profiterole reminded me
I try not to leave this krivoruky technique without supervision, but not because of the roof, but just because of the "hands" - I hate the mixer in the loaf. I don’t like the hole from the pin either, but I don’t always want to put it in the oven.

In general, lately I have been attacked by the technology of a long proofing with multiple kneading (at least 3 hours), so the bread maker is out of work at all, even the first kneading with hands or a combine: why dirty a bucket with this technique?