Bread Hercules Evridey quick in a bread maker

Bread Hercules Evridey quick in a bread maker

Category: Yeast bread

Ingredients
Water	415 ml
Creamy (or sunflower raff.) Butter	20 g
Wheat flour, premium	580 g
Oat flakes	100 g
Sugar	20 g (1 table spoon)
Salt	10 g (2 teaspoons)
Hilled sunflower seeds	50 g
Dry yeast	2 teaspoons.

Cooking method

• Baking program for Delonghi BDM 125S
• (for other ovens, try baking in "classic bread" mode).
• The basic mode for starting programming is Turbo # 2.
• Weight - 1 kg.
• The crust is medium.
• Stages.
• Preheating - 0 minutes.
• Mix No. 1 - 1 minute.
• Kneading number 2 - 18 minutes.
• Ascent # 1 - 0 minutes.
• Boning # 1 - 0 minutes.
• Ascent # 2 - 0 minutes.
• Boning # 2 - 0 minutes.
• Ascent # 3 - 60 minutes.
• Baking - 68 minutes.
• Residual heating - 10 minutes.
• Delayed baking (timer) is quite possible.

Time for preparing:

2 hours 27 minutes

Note

Taste: exquisite rustic with a suburban aftertaste.

Utility: high. Significantly enriched with proteins, coarse fiber, polyunsaturated fatty acids, vitamin E.

Program the stages according to the instruction manual.

I deliberately tried to offer the simplest recipe for every day, from the simplest products that are in almost every store. In addition, I wanted to deliberately add protein to bread - because we eat a lot of carbohydrates. And also Hercules (not boiled, but baked in bread), like a whisk, cleanses the gastrointestinal tract. Protein is useful for everyone (especially for young growing ones, and for us, men, we can't do without it). And the second quality is useful for the elderly.
And many people hate oatmeal (me and my sons too). But since it is useful, it is worth baking bread with it, where it also turns out to be delicious. As for sunflower seeds, they give a cool nutty flavor, go well with oatmeal and give polyunsaturated fatty acids, which are also sooo necessary for everyone, especially growing people, heart patients, hypertensive patients and those who have weight problems.

Seat Leon Photos

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Does this bread look like toast or is it thick enough?

Does this bread look like toast or is it thick enough?

Dense. It is similar in density to Soviet store. But not wet and not plasticine in any way. It is soft and firm, but heavy. And in it there are rather large, 2 mm each, pores. I deliberately removed the deboning from the program so that the bubbles in the dough grew a little larger. Therefore he is "spongy." Somewhere like that.
And very satisfying. This is because of the protein. Its calorie content is reduced by replacing wheat flour with oatmeal, but it is perfectly balanced by seeds, and its nutritional value is increased. The taste of oatmeal harmonizes well with sunflower seeds.
Excellent cut, little crumble. It grows stale slowly. The cut is chestnut-honey-gray. I haven't posted any photos yet - somewhere there is a charger from the camera batteries, too lazy to look all over the apartment ...

Alen, thanks for the answer. I still can't think of what to do to get toast bread: so big and soft, soft. Apparently, you need to stand the wheat longer in order to rise higher.

Alen, thanks for the answer. I still can't think of what to do to get toast bread: so big and soft, soft. Apparently, you need to stand the wheat longer in order to rise higher.

Why don't you ask? Let's try to create.
If you have Delongy 125, then do this:
The recipe is used for classic bread, 1 kg, medium crust, basic mode No. 1.
See recipe. Take one and a half norm of yeast. Replace 50 milliliters of water with 1 egg (previously removed from the refrigerator to warm to room temperature, you can put it in warm, but not hot !!! water for twenty minutes), add another tablespoon of sugar (if the bread is sweet, the next do not add). Reduce the fat by half, since there is fat in the egg yolk.
When kneading, look in and feel the bun with your finger. It should be exactly as the site's luminaries describe it - the dough should not stick to the fingers (at least, to a minimum) 15 minutes after the start of the kneading, the bun should move from corner to corner, taking away the flour, but not spinning in center! If it is spinning in the center, and there are deep dryish grooves on the surface of the dough, add water in a tablespoon, with pauses. If the bucket sticks to the wall, add flour in 1 tbsp. spoon. Write everything down! Then we will make adjustments to the recipe, up to the gram.
Write down ALL actions on a piece of paper so that you do not frantically search for instructions later. Developing a recipe on the go is tricky and requires skill.
But if you really need to distract yourself, then the stove has a magic PAUSE button, which will give you the opportunity to take a breath and look at the instructions. But don't overuse the pause. The kneading can be suspended, but the pause cannot stop the fermentation in the dough. Therefore, the pause - for 1-2 minutes, no more.
Measure everything carefully, weigh and RECORD. This will help you then reproduce 100% the same (or correct) the result by making adjustments to the recipe.

Prepare a 1kg loaf of bread, medium crust, but program the first and second batch for maximum time. Time for boning - more: this is to mix the bubbles in the dough and be smaller. In theory, because of this, the bread should become very fluffy, soft, but very elastic (I think this is important for toasts) and fine-pored. The last rise of the dough should be set for 99 minutes, but you should clearly control it - look through the window. Immediately record the time the top of the dough is flush with the edges of the bucket (this will most likely happen less than 99 minutes after the last rise).
Turn off the lift immediately (knocking it down for 0 minutes with the MODIFY button) and turn on the baking. Set the baking time to the maximum, but always look out the window, it is advisable to shine there with a table lamp or flashlight if there is not enough light. See the readiness by the color of the upper crust. It should be soft golden.

When raising the dough and baking, do not shake the table - the bread will rise strongly and will be sensitive to shock - it will fall off and be firm.

Record all operations (their time and sequence). If everything turns out as you wanted - then compose the program and enter it into memory under some number. Then you will bake this recipe with a couple of button presses, including delayed baking (on the timer). And in the morning (or after work) your favorite white toast bread will be waiting for you.

This advice is not dictated by a specific recipe (there is no trace of it yet, but I am sure it will appear), but by the logic of the process, just by my IMHO, that is, considerations from personal life experience. It's probably not worth waiting for the result the first time. But for a few times - we will do it!
Therefore, be sure to write what happens, and together we will adjust everything until you get the perfect result. But, to be honest, I have eaten bread for toasts for a very long time, and it is present in those Kiev stores where I visit, two dozen (probably even more) varieties. Therefore, write in detail what bread, in your opinion, should be: taste, color and density of the crust, smell, crumb, consistency, elasticity, crease, special qualities. Let's try together to develop a recipe that will meet the requirements. I am 100% sure that we will succeed if we use our brains. Well, people will tell you something. Good luck.

Hercules Eurydey bread is fast.

Thanks a lot for the recipe !!! The result is a tall, dense and with an unusual taste bread !!! I liked everyone very much.

Now for the bran and wheat germ. These ingredients contain yeast suppressants). This is how plants protect themselves from enemies, fungi and larvae, developing antibiotics in the shell and embryo of seeds (they are useful !!!). Toasting ingredients = kill use.

Therefore, you can do this:
1) in a separate bowl, mix the bran-germ of wheat with the sunflower oil from the recipe (I would leave them mixed with oil - a couple of spoons - for a day, not in the refrigerator, but in a dark place). Bran (germ) can be tried to take up to 1/6 of the flour. Oiled ingredients will be tastier, healthier, and will not suppress yeast, since they will not be able to actively release anti-fungal (i.e. anti-yeast) substances into the water, but the beneficial substances will actively pass into the oil.

2) pour water into a bucket.
3) add flour.
4) put yeast in the well
5) pour the pre-cooked bran moistened with oil on top.

Use the classic bread recipe, replacing 1/6 of the flour with bran and wheat germ. If it grows badly, there are three options for how to fix it next time:

1) Increase the amount of yeast by 1.5 times or
2) Add an additional 0.5 tablespoon of sugar or

the best option

3) program the oven to increase the time of the last rise of bread. For about 20 minutes.

And everything should be super. But these are just thoughts to be checked.

I have already baked the second bread according to your recipe. THANK YOU! In our family, even a dog doesn’t eat rolled oats, but everyone liked this bread!

Thanks for the recipe !!! Today I tried to bake some bread, but with my own changes. I put 2 tbsp of milk powder. l. water 400 gr., 100 gr. I ground the rolled oats flakes in a coffee grinder slightly, added flour 450 gr. 1.5 tsp salt, 2 tbsp. l. sugar, 2 tbsp. tablespoons of olive oil. 2. tsp. yeast soft moment.
When the kolobok was kneading, it was watching, mode 3 whole grain. I had to add more flour 3 tbsp. l. with a slide. The gingerbread man turned out to be very smooth. rose above the bucket. I thought the roof would fail. when it rises so much, the roof usually sinks when baking. Baked for 1 hour. The bread turned out superb, the taste is bland - but with a good aftertaste, very porous, tall, well baked. Next time I will try to add more rolled oats and put less flour - and add kefir with nat milk. I think it will be worse, but the taste is probably better. Didn't say that the milk was soy!

Very often I bake bread with bran, without grinding them with cereals. I use the basic recipe for Panasonic 500 g, changing only the flour ratio:
with bran 420/80, water 360-380 ml
with 300/100 rye flakes (any is possible), water 300-320 ml + a few seeds immediately in the batch. I try to follow the kolobok, but rather out of habit. BASIC mode, size XL, medium crust

Today I baked such bread, I just counted the recipe for a 750-gram loaf, it rose very well, but I don’t know its taste, I haven’t tried it, it cools down, but it looks good. I will experiment, I like baking not only white bread. Thank you all for the interesting recipes.

The bread is very tasty, it rose well, everyone liked it, but here they write that it should be dense, but I have it airy, porous, melts in my mouth, well, you just don't notice how you eat it, it crumbles a little, but it is cut badly, thin You can't cut it into pieces. I have a Mulinex oven, baked in the main mode.

The bread is very tasty, it rose well, everyone liked it, but here they write that it should be dense, but for me it is airy, porous, it melts in my mouth, well, you just don't notice how you eat it, it crumbles a little, but it is cut badly, thin You can't cut it into pieces. I have a Mulinex oven, baked in the main mode.

The density of the bread can vary depending on the properties of the flakes (they can be different for different batches), that is, it can be both airy and dense.The main thing is that it is tasty and healthier than just white bread. Happy New Year everyone!

Dear Alen Delonghi, tell me plz, if you replace part of the wheat flour with oatmeal flour in your recipe? What proportion should it be? And is it necessary to increase the amount of liquid? I want to try this bread, but I'm also looking for recipes where you can attach oat flour

Dear Alen Delonghi, tell me plz, if you replace part of the wheat flour with oatmeal flour in your recipe? What proportion should it be? And is it necessary to increase the amount of liquid? I want to try this bread, but I'm also looking for recipes where you can attach oatmeal flour

Just substitute 50 grams of wheat flour for oatmeal. If you like it, replace 100 grams by 100 grams. Write what happened. Good luck!

Thank you very much for the recipe - very tasty bread and rose well. Only in my oven on the "medium" crust mode it turned out too light, next time I will order a dark crust. I baked in the main mode.

[68 minutes]

I tried your bread, since it is specially for Delonga, the result is very tasty. Frankly, this is the first bread that you want to eat just like that - one bread, and not with any food. True, I did it without seeds, because I threw them into the dispenser, but for some reason it did not work on a self-written program? Is this always the case in your programs? So I will bake one more time. Yes, and his taste is exactly bread, otherwise all the previous breads were sweet for me, but this is what I need!
I also want to ask why baking time 68 minutes? not 65 or 70 minutes? By the way, this time was not enough for me, although I baked the loaf at 0.75, the bread looked damp, I added somewhere else 10 minutes + on heating for another 10 minutes.

Alen Delonghi, thank you so much for your recipe! Except for me, in my family, no one recognizes oatmeal (in any form), but everyone at my house liked the bread so much (I never expected it), I have them for three (mom, husband and daughter), a large loaf per day they grumbled, tomorrow they still ask ...

Thanks for the recipe. The bread really rose sooo well, but it was so good that I had to manually precipitate it - I ran everything out of the bucket (1200 g weighed bread after it cooled down. And as I now understand, my Mulinex 2000 is not designed for such large portions). But for my taste - too strong smell from 2 tsp. yeast. But for toast - the most it, with butter and honey for breakfast with me and the baby went with a bang

Good day! Tell me, what flakes do you take (whole grain or quick-cooking)?
Do you put the flakes whole or grind them in a coffee grinder?
Should you put the flakes TOGETHER with flour or at a signal, as an additive?
I also have Moulinex 2000, so this question is for you, Klyusha.
Thank you.

I also have Moulinex (only 5002), the only difference is in the size of the loaf, and the recipes are the same for everyone. If this size is too big for you (and the bread is really giant), then this case is easily fixable, just count on the size you need and you're done. And here are the answers to your questions:
1. Flakes are ordinary "Hercules" (not instant).
2. Lay in whole.
3. Top with flour.

Good day! Tell me, what flakes do you take (whole grain or quick-cooking)?
Do you put the flakes whole or grind them in a coffee grinder?
Should you put the flakes TOGETHER with flour or at a signal, as an additive?
I also have Moulinex 2000, so this question is for you, Klyusha.
Thank you.

Good day, I put the usual rolled oats (traditional flakes) threw everything in a bucket in this order: water + milk + sugar + salt (always dissolve in liquid) + flakes + flour + 2 tbsp. l. fiber (I think this is the same as the bran, but it is not written on the pack) +2 tsp. panifarina + yeast. I baked on program 1, at the end I put it on additional baking - program 12 - 30 minutes, after that the crust on top became slightly golden and the sides were sooo golden. In general, my oven does not want to gild the crust on top
As we master this loaf, I will try again a half portion - maybe there will be no yeast smell
Advise, pliz, from which yeast there is no smell (the question is off topic, but still) - I use Saf-moment. And then the husband sniffs and rejects every time.

my programs are not edited. as it is and it is baked. what to do.

I also use the saf moment. on others, those are normal. made with saf-levyur - they must first be resisted to disperse, but they have a very strong smell of yeast. and the moment is odorless. maybe you put a lot. I have a maximum of 2 tsp. for 1 kg of bread. and that is less.

my programs are not edited. as it is and it is baked. what to do

I also do not edit
- if you need to reduce the number of kneading (for rye), I remove the spatula after the first
- if it is badly browned - I put additional baking, immediately, without removing it from the bucket

I also use the saf moment. on others, those are normal. made with saf-levyur - they must first be resisted to disperse, but they have a very strong smell of yeast. and the moment is odorless. maybe you put a lot. I have a maximum of 2 tsp. for 1 kg of bread. and that is less.

Tamila is a merci, I just read on the package right now that this is a levure, not a moment. so that's why there was such a smell

I also do not edit
- if you need to reduce the number of kneading (for rye), I remove the spatula after the first
- if it is badly browned - I put additional baking, immediately, without removing it from the bucket

I'm not getting up well. I don't bake rye, no flour. bakes well. I bake now only on the main "BAZIS" program - 3 hours. used to be good, ...... everything depended on flour. but there is no flour now. but on the other hand, I don't know what to do, it rises badly, as I said

tried the recipe. the bread turned out to be huge, very fluffy. Thank you!
still have a question. to bake a 500 g loaf. is it enough to just halve the proportions?

Such a loaf of bread has started to get started! I'm waiting for it to rise.
The program was reproduced according to the recommendations of the author of the recipe, only I put a little less flour.
Let's see!
And the dispenser on the simulated program worked great and the seeds in the dough!
Here the bread is ripe!
It did not rise high, it was well baked, the vsus is not intrusive, calm, it is possible with milk, and with jam, and with a cutlet with soup. Now I will bake it often.
And here he is. The first photo in the subject.


Thanks to the author

I have BORK, the main mode is 2h 55 min (weight 750g). In such bread, I add oat flakes (ordinary) instead of half wheat flour (according to the recipe for the main white bread), water + milk = any ratio (270 ml), sugar, salt, vegetable oil for softness, yeast 1.5 tsp. The bread is super and very simple.

A gorgeous bread is coming out!

The seeds gave a slight "bitterness" in the smell, but the taste itself is warm, calm. With "dry" cabbage soup I left almost immediately - I had a good time to take a picture

This is how he is:

With such a crumb:


True, I moved a little both from the recipe and from the technology - I added 1 egg (water, respectively, reduced), and included a 15-minute warm-up in the program before mixing (cool at home).

Thank you so much for the recipe!

Tell me, how is this bread in Panasonic?
I tortured myself with him:
1. Poured all the bottom, and flour on top and water on top of the flour.
2. Put in the main mode, for 4 hours, XL, medium crust.
3. For an hour, the stove stood dead (on another test I had no more than half an hour, although maybe this is because I put it on XL for the first time).
I got scared, turned it off, thought that everything was broken. Then I accidentally turned on the fast mode, it began to knead, I quickly turned it off and switched back to the main one (I think it's good that it worked though). Again stood an hour.
5 I began to knead with difficulty, although I measured everything accurately and by weights.
6. I was afraid, added water to the eye, it seems to knead now tolerably.
7. All products, in the sense of flour and yeast, as before, did not change anything.
Tell me what is my mistake !!!! Why does everyone get this bread, but I have such an opportunity !!!
Thank you very much!!

[Oksana73]

Oksana73, Panasonic has such a principle of operation - the first 30-60 minutes the oven evens out the temperature of the products.The warmer it is in the kitchen, the longer this moment, since it takes less time to rise. I think that in Panasonic this bread must be made by "programming" manually, using a clock or a kitchen timer or in the "Rye" mode, there is only one rise. Try it, it should work.

Thank you very much!! That is, do not add water ?? Just to switch to the "rye" mode? It's just that fear causes a tight, very, it seems to me, bun. The oven kneads it tight. Otherwise, it seems like nothing. I'm afraid to break the stove, or rather the engine.

I cooked this bread today in Panasonic. Instead of water, I used whey, poured about 10 tbsp on the bun. l. water, the dough was very thick, perhaps because of the whey. He got up superbly, his head rested on the roof, it turned out 1200 gr. XL mode, medium crust. Basic mode, 4 hours.
My husband really liked it, thanks for the recipe!

Look behind the bun, I added water and even 1 tbsp. l. sub. oils

Yes, for the main 4 hours

I'll have to try ...

However, shouldn't the amount of yeast be reduced with a normal dough holding? What do you think?

According to the recipe, except for water, I liked everything, I have already baked this bread 3 times, so I would not reduce the yeast !!!

I just baked this bread on the main program and with one and a half tablespoons of yeast. The bread rose also well and the smell, in my opinion, became even better.

I won't say anything about taste-density-texture. I just started to cool down, but I'll unsubscribe later ...
===
Well, that seems to have cooled down the bread.
Rose well:


The ball is very uniform and elastic. The crust is crisper.


Smell - awesome Taste will be appreciated by relatives in the morning

Alen, thank you very much for your recipe! For the first time I got bread with a normal dome !!! URRRA-AAAA !!! What I just didn’t do! I have a mulinex stove / baguettes, which I don't bake: all with a straight roof (zadolbalo !!!). I thought that I had chosen the wrong brand of oven until a normal cupcake turned out, in short, the stove reassured me! And here your recipe added joy.
And the taste and aroma of bread is something. I don’t really like bread, but I’ve already diminished this 2 chunks. And my husband, in my opinion, sincerely appreciated! Thank you and successful further tests at the baking range!

So, I will share the results of the experiment !!!
This bread has already been baked in the program - the main one, but, seeing that the owner of the recipe kept it in over 2 hours, set the whole grain for 3 hours. the result shocked. The bread did not have time to rise, there was a sticky dough inside and in 2 days it became moldy, which never happened with normally baked bread.
Here is such a failure for me. The lesson will be.
Now I will bake this delicious bread only on the main program. Then he is just SUPER !!!!

Thank you very much for the delicious and healthy recipe! I am a beginner baker and I still have little experience. Ordinary wheat bread did not cause delight - and this one - mmmm
Baked today in Kenwood 450 exactly according to the recipe. I set up the program myself exactly as it was written in the recipe (I was glad again that the stove was programmable).
It turned out great! Very tasty and simple.

Water - 415 ml.
Creamy (or refined sunflower oil) 20 g.
Wheat flour, w / c 580 g.
Oat flakes "Hercules" 100 g.
Sugar - 20 g. (1 table spoon)
Salt - 10 g (2 teaspoons)
Hacked sunflower seeds - 50 g.
Dry yeast - 2 teaspoons.

Hello! tell me how can HP knead such a quantity of flour + flakes in a water chute, further in the text you write about the protein - there are no eggs in the recipe. my HP Delongy went crazy from such a thick dough ... I added about 200g of water (a little too much) and the machine started kneading. and before that it stood and hummed ...

I am afraid that the reason is in the error with the measurements, since the amount of water is sufficient and, even I would say - somewhat excessive - in total with vegetable oil is already 435 ml (!). Let me remind you that ordinary bread (for your HP) is 415 ml of water per 680 grams of flour, and French bread is even less - 350 ml. The French dough turns out tight, but kneads calmly.

Do it again - check the measurements.

PS.I personally use a measuring cup for liquids.

no matter what we measure, and 415 ml of water does not change. yesterday I made another "control shot" - stone! not baked, did not fit! I have baked it 5 times already, without adding water to zero sense ...

"Hercules Eurydeus" is one of my darling's favorite breads, how many times I baked it, so many times I got it, always beautiful, magnificent, tall and ... and delicious, of course! I make a bookmark strictly in accordance with the recipe from the first post.

Try to bake regular bread with the same proportions - 415 ml of water and 680 grams of flour. If it doesn't work, check the bucket. Most likely the bearing seal is leaking.

Thanks for the recipe. Only I didn’t notice at first that he was also fast Yesterday I did on the main program.
Pretty boy! And delicious. The pulp is slightly moist, the pores are large and uniform. The husband does not like seeds-grains in bread, so I crushed sunflower seeds in a blender They seem to be there, but they are not visible

Thank you! I liked the bread very much. Since a large loaf is too much for my family, I counted the amount per 750 g loaf:

Water 330 ml
Oil 1.5 tbsp. spoons
flour 450 g
instant oat flakes - 75 g
sugar 1 tsp
salt 1.5 tsp
dry yeast 1.5 tsp
seeds 40 g in the batcher
and this is what happened:
True, in order to utilize the whey I baked on it
I have never used the fast mode of the bread maker, but since it was already late, I had to either put it on in the morning or on the fast mode. Since I was afraid that I had not guessed right with the liquid, I did not let this matter take its course, and baked in accelerated mode. This did not affect the result in any way.
The bread is very tasty, of course, if you eat it every day, it may get bored, but sometimes it's even nothing

uh ...! it did not work for me on the fast program. but in "French" - just shine !!!!!!!!!!!!!!!!!!!!! no words of admiration! only add an egg and 3 to 50g of different flour (buckwheat, oatmeal and corn) made it very good. heavy ...

I want to brag (if anyone else is interested) ... I excluded seeds from the recipe, BUT added 5 dessert spoons of sourdough and 12g of live yeast. I start with heating in the program 3.48 heating, then I transfer it to the program at 1.3. and bake in the oven for 1 hour is something ... a huge brownish-golden loaf with a crazy aroma ...

Lovely hostesses! Tell me please, if there is no oatmeal, but there is oatmeal, can you replace the cereal? If so, in what proportions? Thank you in advance.