Bread "Semyon Semyonich"

Category: Yeast bread
Bread Semyon Semyonich


Saf-Moment yeast 1.5 tsp.
wheat flour 1 grade 300 g
peeled rye flour 100 g
flaxseed flour 15 g
oat bran 10 g
powdered milk 15 g
salt 1 tsp
brown sugar 1 tbsp. l.
milk thistle oil 2 tbsp. l.
water 300 ml
flax, sesame, sunflower, pumpkin seeds

Cooking method

  • Put the ingredients in a bucket, starting with liquid. Program Whole flour bread express, medium crust, large size. After the signal, add flax and sesame seeds. Before baking, gently brush with warm milk and sprinkle with pumpkin, sunflower, linseed and sesame seeds.
  • Bread Semyon Semyonich
  • Sometimes I replace powdered milk with ordinary milk, reducing the amount of water. I control the gingerbread man by adding seeded rye flour. Children like bread very much.
  • Bread Semyon Semyonich
  • But I can't achieve a beautiful roof ...

The dish is designed for

weight of finished bread 900 gr

Time for preparing:

2 hours 55 minutes

Cooking program:

Brand3801 Ex. Whole flour bread express

Alena K
Do you have such a thick sprinkling, and the seeds do not fly off the top? and then something I do not understand how to stick them well, they fly off. I tried it on ready-made, greased and sprinkled, but everything flew off.
Alena K, my seeds hold well. Only sesame and flax are slightly crumbled. I grease the top with warm milk about 20 minutes before baking. First I sprinkle the pumpkin and sunflower seeds, pressing them lightly into the dough (very lightly). Then I go over the top again with a silicone brush with milk and sprinkle sesame seeds and flax. And on top with a little more milk, very carefully. But I think, maybe because of these manipulations my roof is falling ...
Oh, what a handsome bread. Urgently bookmarked.
Great bread. Baking recently in a reduced size, that is, half of the norm. The husband was delighted.
Bread is very similar to small loafs such as multigrain store-bought bread. Only tastier! Thank you!!!
lisa-i-lis, I am very glad that I liked the bread. My family often order it, they say: it doesn't bore.
We will bake some more :) By the way, I didn't have any problem with the roof of the bread. Everything is very good and well chosen!
Greetings to your beloved Minsk!
Today I tried to bake your bread. It has grown by about 2/3 of a bucket, and after the start of baking it fell out. The loaf is low, no more than half a bucket. Since my Scarlett-401 does not have the same mode as yours, I put it on the main one (3 hours 18 minutes). The liquid was initially added about 280 ml. (baked on pasta broth 150 ml. + 130 ml. milk 3.7%), then added about 1 tbsp. l. seeded rye flour. The gingerbread man turned out to be a little softer and stickier than wheat
I don’t think about yeast, because before that I successfully baked on them.
Do you get high bread? Maybe he should be short? And what should be the bun?
While my bread is standing, it cools down, so I don't write about what crumb and how it tastes

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