LG HB-1051. Wheat-oat-buckwheat bread

LG HB-1051. Wheat-oat-buckwheat bread

Category: Yeast bread

Ingredients
Water	420 ml
Refined vegetable oil	1 table. the spoon
Sugar	1 table. the spoon
Salt	1.5 tsp
Wheat flour of the highest grade	2 1/3 cups (230 ml)
Oat flour	1/2 cup
Buckwheat flour	1/2 cup
Dry yeast	1.5 tsp
Egg to grease the top before baking	1/7 - 1/10 pcs.

Cooking method

• We put the products in a bucket in the order of the recipe, in some models the order is opposite (that is, yeast first ... and liquids are laid last). Read the instructions for the bread maker.
• Since flour, even from different batches, may differ in moisture content, add flour or water if necessary, observing the consistency of the bun. If it is smeared on the bottom of the bucket, then gradually add flour in a tablespoon. When kneading, the dough from the movement of the paddle should not tear, come off and crumble, and all the more strongly inhibit the movement of the paddle for kneading, it should be soft and plastic.
• If this happens, gradually add water with a tablespoon. This flour mixture requires a very large amount of water and the one indicated in the recipe has been established empirically. If the dough is tight, it will not be able to rise normally and the bread will turn out to be shot. If it will be watery, it will work well, but during baking the roof will fall through. The bread is obtained without a pronounced ridge, sometimes slightly lowered, but porous and not sticky, although slightly moist inside, plastic. After cooling, if it is compressed, it quickly takes back its shape.
• My sweetheart took care of tasty and healthy food, and we had already ate white and gray bread and decided to add some variety. Bread is very similar in consistency and taste to gray darnytsky. Buckwheat flour gives a slightly sweetish aftertaste very burned to rye and sugar can, in principle, even be completely eliminated. For completeness of taste, sometimes add apple cider vinegar 1 tablespoon or a teaspoon of lemon juice and so reduce the amount of water.
• Sometimes we replace half of the water with milk, sometimes we add an egg to a glass and the rest of the milk with water or water alone. The main thing is that the volume of the liquid remains unchanged. We bake in the B and C crust mode, if milk is used, then in the A mode, otherwise it burns and the crust turns out to be overcooked. We use eggs for coating as follows - we put cellophane in a deep plate, pour 4-5 pcs. eggs and into the freezer, then prick and fall asleep in a bag and store in the freezer. When we need to take out a piece, it thaws quickly and spread on the top. You can spread it with milk. And you can also add a teaspoon sesame to the egg and anoint the future crust, if a very thick drop of water or milk, but the mixture should not be very lively, otherwise it will go to the edges.
• A minute before the end of the second batch and not only in this recipe and others, if we don't miss, we fall asleep 1-2 tables. tablespoons of sesame and it is mainly kneaded in a crust where it is fried more and the bread is more aromatic.

The dish is designed for

800 g

Time for preparing:

3h 30min

Cooking program:

1A (Russian cook) x. stove LG

Wow, what a cool recipe, and so detailed, and so many useful tips at once! Welcome to the forum!

This flour mixture has one problem with the amount of water, it even depends on the batch of flour. Here you need to catch the moment, the dough should turn out to be soft, plastic, smooth and so that it doesn't stick to your fingers. In general, as with sleds, not only ride, but also lead up the hill.If the amount of water is slightly reduced, the bun becomes dense and viscous due to oats, and probably rolls on a paddle without sticking from it (although it would be the most suitable for white bread) and almost does not mix, and due to the fact that you have to add a little extra water, the bun turns out not expressed, it even sags a little.

And even fresh flour must be sieved. My wife does not have enough patience to fight this matter, so she told me, when kneading, the lid of the bread machine almost does not close and sometimes you even have to restart the program from the beginning, well, usually this process goes on during meals and HP is always in sight.

With a small amount of oatmeal and buckwheat flour, the taste and color are no longer the same as from premium wheat and with a slightly pronounced aftertaste. Even today we tried to replace wheat flour with rye, too, half a glass and 2 teaspoons of lemon juice, it also came out well. Darker became closer to Borodino, and which is useful. And so you can probably bake bread from anything (even from a stool), you just need to tinker with it a little.