Whole grain bread with potatoes and semolina

Category: Yeast bread
Whole grain bread with potatoes and semolina

Ingredients

Whole grain wheat flour 190 g
Rye flour 120 g
Semolina 120 g
Flour MIX 6 tbsp. l.
(about 60 g)
Total flour 490 g
Beer dark 150 ml
Salt 1.5 tsp
Brown sugar 1.5 tbsp. l.
Vegetable oil (mustard) 2 tbsp. l.
Dry yeast 1.5 tsp
Boiled potatoes 165 g
Kvass wort 1 tbsp. l.
Chicory powder
(for color only)
1 tbsp. l.

Cooking method

  • In case I have to add flour to the dough, I immediately make a MIX from flour.
  • I take 50 grams of wheat (today whole grain) flour and 25 grams of rye flour. I mix everything in a bowl. It turned out 75 grams of flour.
  • Of these, for kneading, I used 6 tbsp. l or about 60 grams.
  • I left the rest of MIX in a jar until next time.
  • We do ...
  • The dough was prepared in a bread maker in the Dough mode until fully cooked.
  • The principle of laying products "flour in water", as a result added 6 tbsp. l flour MIX.
  • The dough rises well even in a bread maker. The cutting is very flexible, it is convenient to work with.
  • I shape the bread and put the pan for proofing in the oven at 30 * C until it doubles.
  • Then I turn on the oven at 180 * C and bread is baked - we bring it to readiness.
  • It can be seen how much the dough has risen in the mold - the raw dough was laid in 1/2 of the mold.
  • Whole grain bread with potatoes and semolina
  • Whole grain bread with potatoes and semolina

Note

How interesting is the effect of boiled potatoes and semolina on the dough!

There are no punctures - the dough is always good, plastic, the bun is immediately formed.
And the pastries are always impressive - the bread is tall and soft on the inside.

Today I have another variation on the theme - whole grain flour, potatoes, semolina.
Bon appetit, everyone!

Svetl @ nka
Beautiful bread. I went to do it, I just cooked mashed potatoes. Admin, what if I replace the leavened wort (I don't have it) with molasses?
Admin

Girls, thank you, thank you, good to hear.

You here and without me figured out the advice, everything is correct

Svetl @ nkaI hope everything will work out as it should
Svetl @ nka
So my bread is ripe. The smell cannot be conveyed. Only I did and baked everything in HP. The pulp is the most airy. ... Only my roof was slightly beveled, but it did not affect the taste. Thanks for the affordable and delicious recipe.


Whole grain bread with potatoes and semolina

Whole grain bread with potatoes and semolina
Admin
Thank you for your feedback. What a tanned bread!
Svetl @ nka
Quote: Admin

Can you see it now. What kind of tanned bread turned out

Thanks, but I think I went overboard with the malt. What should I do with the roof?
Admin

It is possible to remove a little liquid. In general, this may be the costs of baking in x \ n - the dough is not so far away, etc.

See for yourself - if you liked the bread
Svetl @ nka
I liked the bread very much because it was very airy. The husband immediately cut off the "bite" of the bread and so he mixed it with bacon. ... Rated 100 points. ... Next time I will do it in the oven and report
kateee84
So first thanks for the recipe and photo:
Whole grain bread with potatoes and semolina
Now I'll cry a little. I’m already beginning to annoy myself, so I’m not destined to do everything strictly according to the recipe: I’ll confuse something, then suddenly some clever idea comes to my mind how to make a “brilliant” out of a wonderful recipe, today both happened other
Since there was no beer and kvass wort at home, I boldly replaced them with potato broth and malt, there was no chicory either, I decided to do without it - I think I didn’t do anything terrible, but then it’s more interesting: you have written flour Mix - in case you have to add, well, I think, let me add some more at once, so that later I do not bother, well, I think that 20 grams of bran will not hurt either, I put everything in a bucket, sprinkled a spoonful of panifarin, so that the beauty-deliciousness was surely turned on, I turned it on HP and went.An hour and a half later I hear some strange sounds through the closed door: poor HP is trying to knead the dough, which looks like pieces of cement, urgently added half a glass of potato broth, and then the pancake kneading ended, I had to turn on the Pelmeni - everything was kneaded well, the bun came out weird. The hour approached, rose well, and then I took it and turn on the Baking, instead of Kneading and one more proofing.
Well, in the end, something worked out, though it didn’t rise much, although I was so hoping that panifarin would help, but he didn’t really care.
We tried the bread - despite all my "efforts" it still turned out delicious, boom bake more
Admin

In the first lines - and THANK YOU !!! Bake for the health and joy of the family!

In the second lines - rzhunimagu! As it is all familiar, it was all in the past

Additional spoons of flour could not have been added right away! It took so much for my bread! And for yours, there could be a different amount, and it was necessary to add after the batch! And whole flour takes a lot of water!

But the bread turned out to be beautiful! Bake some more - it will definitely work!
Experience already is not to be afraid of kneading and bread maker!
Ulyana K.
Hello Admin, I'm a novice baker. Today we are going to bake your bread with mashed potatoes and semolina. But something didn't work out right away. Please tell me how liquid the puree should be? My dough somehow immediately became steep and I had to add potato broth. Little by little I added, and either pressed the stop, or my X / n turned off itself. Now it's standing again. I have X / p "Panasonic sd-2110". I'm waiting for what will happen next!
Admin

We have the concept of flour-liquid balance. And it doesn't matter at all liquid or steep mashed potatoes, or just boiled potatoes with a tuber.
In any case, dilute the thickness of the dough with liquid, water, so that the dough turns out to be soft (but not liquid). Or vice versa, add torment.

From my experience with potato dough, I first add potatoes and a little water and watch the dough knead and quickly adjust the kneading.
Potatoes are very good in dough, and at the same time very unpredictable, at first it seems that there is not enough water, and then suddenly the dough turns out to be even a little softer than necessary.
In general, try to trace the kneading and texture of the dough. The bread will be delicious.

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