Whole grain "Diet" bread in a bread maker

Whole grain bread "Diet" in a bread machine

Category: Yeast bread

Ingredients
Whole grain wheat flour TM Zhmenka	300 g
Wheat flour V / S TM Makfa	175 g
Curdled milk	300 ml
Pressed yeast (Lviv)	10 g
Iodized sea salt	1.5 tsp.
Sugar	1.5 tbsp. l
Sunflower oil TM Oleina	1.5 tbsp. l
A mixture of spices (dry garlic, coriander, dried tomatoes, bell peppers, leaf celery)	1 tsp

Cooking method

• I poured yogurt into the bucket, crumbled the yeast with my hands, sifted all the whole grain flour, then B / C - 100 g, made 3 holes in the flour, poured salt, sugar into them, poured sunflower oil, turned on the program for bread maker No. 4 (Diet bread). Everything stood for an hour, then the kneading began.
• In the process of kneading (trying to achieve a decent kolobok) I gradually added another 75 g of white flour.
• Before the last kneading (2.5 hours after the start of the program), the spice mixture was added.
• She took out the finished bread on a wire rack, greased it with butter, and covered it with a towel overnight for aging.
• 

The dish is designed for

OK. 750 BC

Cooking program:

№4

Note

Girls - boys, hello everyone!
I looked to you at the light a long time ago, but I decided to drop in only today, because finally I can not empty-handed - bread and salt to you
Experience in mastering a bread machine - a week, experience in baking - 3 loaves, including this one. The first two were the simplest wheat. They are also beautiful, outside and inside (more beautiful than this), but for some reason the taste confused me - albeit an elastic crumb, fine-pored, uniform, but some kind of heavy, like I'm Greshing on one of three things: inexperience in the part of the bun , flour Makfa and dry yeast Saf-moment.
Therefore, this time I tried to radically change everything.
The result was very pleasing: the airy crumb is incomparable, the taste is very good. liked it.

Loaf - face:



Loaf - profile:



And finally, the loaf is the inner world :)

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I hesitate to ask, where do you buy flour from the Zhmenka plant?

Do not hesitate - I was stunned myself when I saw - just in the "Buffet", it is calm, and rye, and wheat, and even write that it is ground with stone millstones. About two years ago, I was also going to take up this business, but as I read the epic, where and how people get such flour, the hunt disappeared. And then I looked - standing like a pretty one. Release - April 4, shelf life - 1 year.

[redcat]

redcat, Thank you!
I had such torment, about a year ago. Very good.

So I really liked it, the bread tastes very much like the small loaves that were sold earlier under the name "Diabetic", although spices add spice and it stops being languid. PS: spices, by the way, such (or seasonings, I get confused all the time), are sold in "Selpo", by weight, I grabbed them for meat, but I didn't like them, but they turned out to be very useful in bread. It is also interesting how rye will turn out from the same Zhmenka. True, I am tormented by doubts: I have two scoops in my bread maker - for wheat and rye. And I don’t know, can a rye shoulder be better for whole grain? Or, on the contrary - for whole grain rye, a wheat shoulder is better?

I baked Diet bread according to the recipe for Panasonic-2502:
Whole flour -500g
salt-1.5. h. l.
sugar-1.5. st l
Vegetable oil-1.5. Art. l.
water-330 ml
yeast B-1.5 tsp
I used wheat flour `` Zhmenka -zhernova, tsilozerna '' (Ukrainian), size L, time 5 hours according to program 04.
Nothing succeeded. The bread is moist, but porous, very dense, gray, and most importantly, NOT TASTY: nea: The dome is opal.
Tell me, redcat and what is your HB ???? I want to try your recipe.
Has anyone tried to bake classic diet bread, what are the mistakes?

The bread is simple in composition, try baking it on the Basic (basic) program. Adjust the flour / liquid balance, it is possible that your dough needs a different ratio, reduce the liquid a little.

Thank you, can you smooth out the specific taste of grain bread?

Thank you, can you smooth out the specific taste of grain bread?

Choose another recipe for bread from plain wheat flour, which are enough on the forum!
You can add butter, other additives to the dough - but it will be a different bread! It's easier to choose the ingredients for yourself, your taste and bake bread.

Valeria12, hello! I have a Panasonic 2501 recently, but so far I am very happy with it. As for the bread itself, I have a feeling that it will be so only on whole flour - it is heavy, so I diluted this flour with ordinary wheat. Although now instead of Makfa I would have taken another one - I switched to weighed out from the market, tried several, most of all I liked the Crimean flour of the 1st grade. From the makfa, the bread turned out to be lush and beautiful, but sticky on the teeth, we did not like it. although in all the pies, cookies, cakes, makfa has never let me down for five years.
Another important point, as for me, is liquid. Usually I have rivers of milk at home - every day I make yogurt myself, cottage cheese, feta cheese, well, of course, milk porridge for masik, so I usually managed to add milk, or whey, or something fermented to the bread. And recently they left, and upon arrival there was nothing but water. I had to breed an ordinary white on it. so the taste and appearance are completely, that is, absolutely different - there is no tenderness, creaminess, snow-whiteness. Therefore, nevertheless, try it on yogurt, and preferably not very primordial - 4-5 days old.
Yeast: I also did it at first at an unusual saf moment. was not impressed, spat and went over to Lviv pressed. Usually I cut a cube (42 g) into 4 equal parts, into four batches. But again, the last time I returned, my leftover yeast instilled fear in its freshness, so instead of the usual quarter I threw 1.5 quarters - and was very pleased - a loaf of bread (in size L) rose to the very top, I was even afraid that it would climb out of the bucket , but nothing happened, it turned out just the lightest, airy, and very good. lacy, but not a tiny crumb. There was no smell of yeast either, so for myself I wrote down that my flour likes this.
And, finally, the kolobok: I studied the Admin instructions far and wide before purchasing the stove, but theory is one thing, but practice is still quite another. The first times I didn’t know the dough habits in HP, so I was in a hurry to add flour decently (up to 100 grams of the norm) to the ideal kolobok, and as a result, there was a significant overkill, then I tried to pull myself together and wait courageously, and made conclusions that it is better to always not sleep enough 50 grams of the recipe at the start: after a certain time, the bun is still formed by itself, after all, the recipes have been tested by people, and even the error in moisture-flour-liquid should not exceed 1-2 tablespoons plus minus...
Well, something like that. And "Zhmenka" - good flour, I liked it, and I liked the whole bread, they baked it 5 times according to this recipe, and without punctures (pah-pah-pah). Good luck to you, write how it works out if you risk it ...

Yeast: I also did it at first at an unusual saf moment. was not impressed, spat and went over to Lviv pressed. Usually I cut a cube (42 g) into 4 equal parts, into four batches.But again, the last times upon my return, my leftover yeast instilled fear in its freshness, so instead of the usual quarter I threw 1.5 quarters - and was very pleased - a loaf of bread (in size L) went up to the very top, I was even afraid that it would climb out of the bucket , but nothing happened, it turned out just the lightest, airy, and very good. lacy, but not a tiny crumb. There was no smell of yeast either, More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170553.0
[/ quote /]
Thank you for your detailed answer. And where you buy Lviv pressed, in our supermarkets Lviv only instant ones, so I use saf-levure. I see you bake the quick bake program?

Yeah, while I was writing the petition, a question arose about Valery's taste, the yogurt gave the crumb a delicate sourness, and the spices (which include dried tomatoes, sweet peppers, celery, parsley and coriander) - piquancy. The last time, at the request of my spouse, I also threw in raisins and pumpkin seeds (there is program 8 in my opinion), it also turns out interestingly. Well, here you can play with tastes for a long time, although the specificity of the whole grain taste remains. But how much more useful !!!! It's just, probably, you need to get used to it a little, the result is worth it :), in fact, for the sake of whole bread and took HP, although now, of course, it carried me through the back streets, after all, there are so many delicious treats here, well, for example, it was not possible to try a loaf stagnant times

And, finally, the kolobok: I studied the Admin instructions far and wide before purchasing the stove, but theory is one thing, but practice is still quite another. The first times I didn’t know the dough habits in HP, so I was in a hurry to add flour decently (up to 100 grams of the norm) to the ideal kolobok, and as a result, there was a significant overkill, then I tried to pull myself together and courageously wait, and made conclusions for myself that it is better always at the start to not get enough 50 grams of the recipe: after a certain time, the bun is still formed by itself, after all, the recipes have been tested by people, and even the error in moisture-flour-liquid should not exceed 1-2 tablespoons plus minus...

Correctly written: the theory is given in order to push off from something, to know what to expect from the batch! And then your own practice - very valuable material, your own experience!

And you are right to use the principle of "flour in water", you will never go wrong with the consistency of the dough!

Good luck!

Lviv pressed - usually in "Buffets" are always available, stand where the milk is all.

Oh, I lied: with raisins - this is program 6. And the usual one - on the 4th. No, I don't bake this bread on a fast one, there, as it seems to me, there is not enough time to rise and bake, but in the 4th - it is

Admin, thank you, your instructions are actually an absolutely priceless thing, and the fact that you generously share your experience and knowledge is even more priceless

Redcat, I also bought HP specifically for grain bread and it is so sad that everything useful is tasteless.
Wheat bread according to recipe # 1 for HB is so tasty and beautiful, but this one is like a worm. ; D Nobody wants to eat. : spiteful: In general, I will try on your advice on yogurt (though I will do it at the store), then I will unsubscribe

I will hold my fists for you :) And try to add simple flour all the same - I am not a specialist yet, but as far as I understand, in whole flour alone there is not enough gluten for splendor, hence the "overwhelming" Actually, in the 6th program in the dietary recipe with raisins, they give 50 to 50 flour. the more it will be easier for you to get used to the taste, and then you can gradually reduce

I will hold my fists for you :) And try to add simple flour all the same - I am not a specialist yet, but as far as I understand, in whole flour alone there is not enough gluten for splendor, hence the "overwhelming" Actually, in the 6th program in the dietary recipe with raisins, they give 50 to 50 flour. the more it will be easier for you to get used to the taste, and then you can gradually reduce

Just now I noticed that you have the status of a young baker, it's time to raise: bravo: Thank you again, I added Temko to my bookmarks

Valeria, merci for a compliment, but I will be on fire with myself when I cope with whole rye, but for now we love each other very platonically Good luck to you!

Yes, the taste of whole grain is peculiar.
It is interesting when the baker writes that the bread did not work out - maybe it really didn’t work, or the taste didn’t "fit"
We've moved away from whole grain breads lately. And at first they ate them for a sweet soul. only on the contrary, I added a little more water - it turned out to be a brick without additive. But this may depend on the properties of flour.
And now we indulge in "harmful" wheat. "Got enough" Even usefulness does not help
I also really liked the c / s from the Panasonic recipes with olives.

It is interesting when the baker writes that the bread did not work out - maybe it really didn’t work out, or it’s just that the taste didn’t "fit"

I think this option is more! Newbies want to tackle healthy bread, but so far they do not even understand the taste of homemade bread, they are always compared to store bread. And the dough is still not able to make high quality. It takes time to understand the taste of homemade bread!

Well, Duc - for so long we were "hooked" on all sorts of glutamates, E, etc., what is surprising here! It was like this for the first time with yogurt - I was scared to horror that it was so viscous, then I just looked for information, that it’s worth worrying just when there is no viscosity. they say that Borodinsky is "correct" - he must smear the knife, and I was scared of that too at first ...

Well Duc - for so much time we were "hooked" on all sorts of glutamates, E, etc., what is surprising here!

Our friends have not made their cutlets for a long time - they only ate purchased ones. And then they decided to bungle themselves - in the end it was dissatisfied: No-ee, not that, not tasty!

We will do everything ourselves! I'm already aiming at my cheese. Stops only the lack of real (village) milk and the relatively high cost of the product.

I already swung at the cheese - very good. even niche, it is not so expensive, in fact, at the same price as the purchased one, this is on acedin-pepsin, which, and now I bought a lot of starter cultures for solid ones, I waste it on home-made sausage-dumplings ... no, you can't our leave women at home, the entire food industry will collapse, and at the same time doctors will remain without a stable income

I already swung at the cheese - very good. even niche, it is not so expensive, in fact, at the same price as the purchased one, this is on acedin-pepsin, which, and now I bought a lot of starter cultures for solid ones, I waste homemade sausage-dumplings ... leave women at home, the entire food industry will collapse, and at the same time, doctors will be left without a stable income

I think this option is more! Newbies want to tackle healthy bread, but so far they do not even understand the taste of homemade bread, they are always compared to store bread. And the dough is still not able to make high quality. It takes time to understand the taste of homemade bread!

Good day, Admin, could you describe the correct taste of homemade bread? Or maybe my bread turned out, but I'm bothering? What is sticky is normal ??? (used only whole grain flour)

Our friends have not made their cutlets for a long time - they only ate purchased ones. And then they decided to bungle themselves - in the end it was dissatisfied: No-ee, not that, not tasty!

We will do everything ourselves! I'm already aiming at my cheese. Stops only the lack of real (village) milk and the relatively high cost of the product.

Grannies in the market sell homemade cheese. Some of you will lick your fingers. And if you try it from store milk?

redcat.
Tatyana, finally baked bread according to your recipe. The bread turned out in terms of content, and in shape, the dome was uneven, it was heavy on it, and it rose unevenly. The section is beautiful, homogeneous and porous.
True, there was a store-bought yogurt and did not have time to add spices - my Panac 2502 makes the last batch in 1 hour 20 minutes and then stands on the "Rise" mode until the start of baking (the remainder of 50 minutes to 5 hours). So, I did not catch the moment of filling spices, I thought that there would be one more batch, but now I have done the timing, I think that next time it will turn out better.
Although, my husband really liked the bread. as it tastes much better than a whole grain bread. Thanks for the recipe

Good day, Admin, could you describe the correct taste of homemade bread? Or maybe my bread turned out, but I'm bothering? What is sticky is normal ??? (used only whole grain flour)

It is IMPOSSIBLE to do this! Each of us has our own receptors and taste preferences!

Whatever bread you get, it must correspond to your concept of taste, so you will have to choose flour and other ingredients yourself - try to bake, bake, bake and thus find your own!

We all do this!

Valeria, hurray! ! I am very glad! Try some more raisins-seeds there, if we liked it, if we liked it, the masik, however, picks out the raisins, but the taste still remains ... and I almost get Romin whole-grain wheat-rye on malt, I'll wait for the scales on Tuesday, because I have suspicions in my metric abilities, and I will definitely share, but I have already felt the taste - just a bomb !!!

Valeria, hurray! ! I am very glad! Try some more raisins-seeds there, if fans, we liked it, the masik, however, picks out the raisins, but the taste still remains ... but I almost get Romin whole-grain wheat-rye on malt, I'll wait for the scales on Tuesday, because I have suspicions in my metric abilities, and I will definitely share, but I have already felt the taste - just a bomb !!!

I will wait for messages from you, and then I will take a chance, I have already picked up the products - no only agram

And I try without agram, well, his, this agram, chemistry is not very clear to me, especially since in this post "Rye custard bread is real (almost forgotten taste). Baking methods and additives." Vanya 28 gives an option to replace it with "folk remedies", and this recipe that I liked "Whole wheat-rye bread with malt, with lingonberry jam (oven)" and without it at all

Girls, help a dilettante, bake LG 2001Y, third day, I want to bake a whole grain, on what program? What can replace curdled milk? (kefir ?, sour milk?) And what to do if there is no malt, can it be replaced with kvass wort concentrate? And can you advise a proven recipe? Thanks in advance and sorry for the stupid questions.

Diet bread program. Here on page 1 is a great proven recipe from redcat, it's no malt. Dare

Thank you, but if there is no dietary program 7

Lena, I won't tell you about the program for LG, I have Panasonic, and as for curdled milk, so I shamelessly change it to any sour milk that is in the house - yogurt (with or without filler), kefir, fermented baked milk, and even sour cream I can dilute with water or milk, and -. Just keep an eye on the kolobok, and if necessary, correct a little with flour. Already over time, some patterns have developed: so, if I add homemade yogurt with strawberries - for some reason it so happened that on the machine, a little corn flour, cottage cheese and homemade rose liqueur also goes into the recipe, and I replace sugar with light honey ( it goes a little more than prescription sugar). The bread then turns out to be more rich, dessert, so to speak.For some reason, this variation is called by my family "Khanum bread". If the yogurt is ordinary, I am tempted to throw in a dill preparation, and the creamy taste of ryazhenka is successfully emphasized for my taste by maple syrup and peanut butter. You, too, will develop your own preferences over time, just do not be afraid to experiment and at first look and feel the whole thing more often, and - you will succeed Repeat to yourself always: "It is not gods who burn pots", and - delicious and aromatic bread for you

Yeah, the program. The "Diet" program for Panasonic consists of 55-1h25min of temperature equalization, 15-25 minutes of kneading and 1.30-2 hours of lifting. Pick up something similar in your c / n, if after 1.5 - 2 hours the bread has not risen enough - keep it off a little more (now it's still cool in apartments), and then turn on the baking program to the maximum - turn it off a little earlier always you can, if you see that the bread is already ready.

Redcat, thank you very much for the detailed answer, I will try. Today I baked 100% grain + bran. The gingerbread man seemed to be quite dense and neat, there was no liquid, and for some reason the dome fell off a little ... although it was normal inside ... and in the process I even thought that there was a lot of torment Well, let me ask you another question - Is it possible to put only baked goods in the KhP? it seems to me that there is either dough. or the whole process, and in order to deliver only baked goods, I have not seen the menu, I will look again.

Elena, ! glad that everything worked out for you! How about the taste? In Panasonic, baking - there is, as the mode is called, "baking", the time can be set from half an hour to one and a half, and this is the longest baking time of all modes, which I really need for rye and whole grain. And how much opal do you have? maybe just the top crust has softened a little? I also sometimes get crumpled after vigorously shaking out on a towel

Half of the hump sagged a little, but this was before the notch ... Although it did not affect the quality, one might say - fluffy. Thank you for the congratulations, but this is more of an advance ..., I haven’t taken whole grain rye yet, something from the comments seems that it’s only in the oven, but in my HP probably not ... And I unfortunately I'm not very friendly with the test, that's why I bought HP. But I was already baking French, with onions, yeast pizza, such as Greek with olives and now whole grain with bran. Everything is fine, only the last two did not have the same dome - probably because of the peculiarities of the whole grain flour ... But I still look at the whole grain rye while gathering information. Thank you for your support! Nice company and spirit you have here on the forum. Hope to tell you soon.

Hello all locals! They gave me a bread maker for the New Year, so take me to your company.
I want to ask you why: I made bread from whole grain and ordinary wheat flour in proportions of about 50/50 according to the recipe for HP. I replaced water with Kefir + water and added some seeds. When I took it out of the bucket, it was beautiful, even. BUT I have such sensations as if the pulp is not baked, although in the cut it looks almost like the author's, only the size is smaller (I took flour 200 + 200g and size M)
What could be the reason?

Toya, at first, my acquaintance with whole grain breads also had such a feeling. Then a) - I got used to their taste (after all, after all, it is still a little not familiar to us), and b) I changed additional flour (not whole grain): instead of makfa, I began to use the market weighed-out "Crimean" of the first grade (although they even recommend the second for bread grade). Then several times I came across information that how great makfa is for dumplings, it is not suitable for bread.

redcat, thanks for the comforting words! That is, the crumb should actually be obtained with the feeling of "a little bit under baked"?
And the taste is unusual, but interesting.

[Toya]

Toya Bake according to recipes from the forum, creativity will come later, after when you feel the oven and dough.
Useful to read #
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

[Toya]

Toya Bake according to recipes from the forum, creativity will come later, after when you feel the oven and dough.
Useful to read ...

Thank you. I've read the links before and will come in handy in the future
Didn't understand what kind of creativity you are talking about ?? About kefir)
If there is a description of the structure of whole grain bread, please share.

[wet-dry crumb]

That is, the crumb should actually be obtained with the feeling of "a little bit under baked"?
And the taste is unusual, but interesting.

We take store bread as the basis for the finished crumb - wet-dry crumb! The crumb of homemade bread should never be wet, under-baked - if so, then there is more liquid in the dough than the flour / liquid balance requires.

Here is the theme Gingerbread Man from Whole Grain Flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0 reading and learning how to make bread dough from whole grain flour.

And above you have already been given links to the necessary topics for learning the basics of baking in a x / oven

[Toya]

Toya for whole grain bread we have a whole section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0 I like Wheat-rye bread with whole grain flour "Krestyansky" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2972.0
The structure of the bread can be different depending on the additives and on the type of CP, too.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.100
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.120

Thanks, Admin. Went to study
sazalexter, thanks too. "Wheat-rye bread with whole grain flour" - I'll try