Wholegrain Bread

Category: Yeast bread
Wholegrain Bread

Ingredients

dry yeast SAF-MOMENT 2.5 tsp
whole grain mixture (wheat-rye-bran) 700 gr.
4-grain flakes 3 tbsp. l.
rye bran 2 tbsp. l.
salt (sea) 2 tsp
powdered milk 2.5 Art. l.
honey 3 tbsp. l.
non-refiner. salting. oil 2 tbsp. l.
water 540 ml.

Cooking method

  • Hello dear bakers!
  • So I decided to try to diversify recipes for bread baking and make bread for the first time from a whole grain mixture purchased in the market. In my opinion, everything turned out just fine, except that the top turned out to be a failure (apparently it is necessary to reduce the amount of water, I will do it and make an adjustment). I will experiment further. Do not judge strictly.
  • I had to slightly modify the recipe (see photo), because it will calculate (1 package) for 2 rolls of 450 g each, but I capitalized the entire package with a net weight of 700 g.
  • Rye bread spatula. Program 07 for rye bread. Baking time 3 hours 30 minutes.
  • Exit: 1315 gr.
  • Wholegrain Bread Wholegrain Bread Wholegrain Bread Wholegrain Bread Wholegrain Bread
  • Well, it finally cooled down (by the way, it cooled down for some reason much faster, despite the weight, than white or rye), I tried it - Simply EXCELLENT! For every day - the very THAT!
  • Bon Appetit ! ! !

Time for preparing:

3 hours 30 mins

Cooking program:

07 rye bread

Admin

Dyusha, excellent - with bread for you!
Admin
I am obliged (as a moderator) to insert my comment on the bread, as there may be questions and complaints from other users who dare to bake bread according to your recipe.

The roof of your bread has collapsed due to too much liquid in the dough:
the amount of flour, flakes and bran for the recipe is approximately 750 grams
the amount of liquid is approximately 615 ml. - which is a lot for the flour / liquid balance, at the rate you need to take 500 ml., and adjust for the presence of bran, flakes for a few more tbsp. l.

Then the bread will have a beautiful flat roof and not so slightly wet and wet inside.

Good luck! Hope I get it right
Dyusha
Thank you very much, Admin !!! Excellent forum and site as a whole! Good luck to all of us !!!
Dyusha
Dear Admin, I understand you absolutely correctly and I completely agree with you, I was just going to reduce the amount of water for the second time. I will always gratefully accept any advice and adjustments. Thank you. Best regards, Dyusha.
Admin
Quote: Dyusha

Dear Admin

I'm a girl ... Admin-Tatiana
Dyusha
I realized this a long time ago, but I think I will suddenly break the rules of the forum again by contacting not in the form (by NIKU)!?! Thank you Tatiana ! Tell me, please, should I immediately change the amount of water in the recipe, or wait for the second baking and then in fact?
Admin

Dyusha, read this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, you will learn a lot of interesting things about the flour / liquid balance

And this topic Bread rises, but falls inward. Causes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0 - about water, roof, your case

No, you shouldn't change the recipe! Bake it again, work out the dough, then we'll see what we will do, but we will definitely show the audience a new bread, like "how to correct your mistakes" (small)

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