Wheat walnut-seed bread (bread maker)

Wheat walnut-seed bread (bread maker)

Category: Yeast bread

Ingredients
Yeast	1, 25 tsp
Wheat flour	3 glasses
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Olive oil	1 tbsp. l.
Walnuts (shelled)	1 glass
Pine nuts	1 glass
Sunflower seeds	0.5 cups
Water	270 g

Cooking method

• We put the food in the bread maker (according to the instructions) and put it in the "wheat bread" mode, you don't need to fry either nuts or seeds.

Note

This is one of the favorite breads of our family.

Photo anivik

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[Lola]

Finally, in my process of mastering the bread maker, the turn came to this bread. In my family, they also love such bread, and finally you can make it yourself.
The bread turned out great, thanks for the recipe. You won't drag your husband by the ears.
Lola please enlighten. Although the bread turned out, there are questions:
a glass of walnuts - are they crushed or halved?
Should the nuts be put into the bucket immediately with the rest of the products or put into the dispenser?
mode "basic" or "with raisins"?

[murochka]

murochka , I am very glad that I liked the recipe.
About nuts: I usually break a walnut kernel in half or into 4 pieces. When kneading, the nuts still partially break.
By the way, one a little advice on future creations : if you want to use ground nuts in a bread recipe, you should pay attention to the fact that ground nuts inhibit the action of yeast, that is, bread is less lifting than without nuts. And there are two ways out: either increase the amount of yeast a little, or use non-ground nuts.
I hope my experience is useful
But I rarely use a dispenser. It works for me in cases where the additions to the bread are minimal. And since I put everything in my bread from the heart, the dispenser is simply not able to accommodate this volume. Therefore, I put everything right into the bucket of the bread maker and put it in the "main wheat" mode.

Here's the bread that turned out! Simply amazing! Thank you!

Why does it have such a dark crumb? Wheat flour.

Why does it have such a dark crumb? Wheat flour.

Walnuts give this color.

for beginners, explain, pliiiz, what is the weight of the bread?

Thanks for the recipe!
I just bought a bread machine and was the first to bake this bread. Happened! Delicious! The taste of pine nuts is very much felt.

An interesting recipe. And tell me, how much flour in grams do you need? And isn't there a lot of nuts in a glass?

[Elena_D]

Elena_D
Do you mind if I answer instead of Lola? The flour in this recipe is 450 grams, the number of seeds and nuts can be varied at your discretion, I baked this bread, it seemed a bit too much for my homemade nuts ... the taste and color, as they say ... And since the bread is very tasty, try- you will not regret !

Can I answer too? There are a lot of nuts, but I (and my family) like it. I have baked it repeatedly. Once there were 2 pine nuts, I replaced them with some walnuts, some with pumpkin seeds, ordinary seeds and a little hazelnuts. Just super !!!!
True, it is perceived not as bread, but as a separate dish.

A question from a teapot! In the recipe, teaspoons and tablespoons - does this mean the measured spoons that are attached to the bread maker?

[Olguta]

Olguta, in principle, in all recipes for bread and dough, we mean spoons from HP.

Well, I probably did something wrong, because in the photographs the bread is high, but my top is 10 cm and the top is all kind of clumsy. It seems like I did it according to the recipe ... I have a Panasonic-255 oven and I put 470g of flour. Maybe a little or a lot? Tell me about the Great Bakers!

for beginners, explain, pliiiz, what is the weight of the bread?

I will join the question.
And yet, what mode "wheat bread" can correspond to? "Main", for example, maybe (I don't have wheat)?

The bread is wonderful. Hell in two versions. The first is exactly the recipe on the basic bread program. As tall as regular white bread. The section is the same as in the picture. I liked the second option more. I replaced half of the white flour with rye and added some yeast. The recipe looks like this:

- 2 tsp dry yeast
- 250 grams of wheat flour
- 200 grams of rye flour
- 1.5 tsp. salt
- 2 tbsp. l. Sahara
- 1 tbsp. l. olive oil
- 2 cups walnuts (shelled)
- 0.5 cups sunflower seeds
- 330 g of water
Baking program as for rye. I have a programmable bread maker, so the mode is just programmed.
Rye program:
Kneading - 25 min.
Ascent 1h 35 min. (no wrinkle)
Baking 1 h 20 min
or if the stove is ordinary
Pizza program (help flour interfere). Climb. Baking 1h 10 min - 1h 20 min watch readiness.

The bread looks great! I really want this! But I have HPanasonic-255. I have been using it recently ... Please tell me which program and in which mode the oven is. I have the main program, and the mode is baking and baking with raisins. 4 hours both modes.

The bread looks great! I really want this! But I have HPanasonic-255. I have been using it recently ... Please tell me which program and in which mode the oven is. I have the main program, and the mode is baking and baking with raisins. 4 hours both modes.

I am baking this bread now. I have a Panas 254. I bake the mode with raisins on the main program (4 hours) when I beep I will add nuts and seeds. It turned out like a lot of nuts, I'm worried that the bread will rise. I will report on the results.

it turned out excellent bread, 14 cm high, and most importantly delicious thanks for the recipe
the edge is not even, because it was cut with a bad knife

[Dough, composition:]

Everything was fine...
On pizza mode, scrolled 2 x 15 minutes with 10-minute breaks.
Then it was put on the "Rye" mode at 3:30.
I let it rise (it rose very well !!!) and after 25 minutes I put the seeds and nuts.
Everything warmed up well and rose decently (with equalization of temperatures).
When the kneading began, I helped to twist the "kolobok" with a wooden stick.
As the vymes ended, I closed it and did not touch it. God forbid it subsides.

Dough, composition:
Yeast Saf-moment 11 g (sachet)
Yeast Saf-Levure 5-6 g
All yeast very good good!
250 g wheat flour (then added tbsp + 15g while kneading)
200 g rye flour
All the flour is very good. good!
1.5 tsp. salt
2 tbsp. l. Sahara
1 tbsp. l. olive oil
1 cup walnuts
1 cup sunflower seeds
300 ml water

Well, that is, the roof collapsed when I pulled out after a few inut the "roof" fell a little more.
QUESTION: why !!! ??
I beg you, tell me WHAT is wrong, where to fix it. Still, it went well, in proportions. I'm not clear with the amount of water. Maybe this is the case or the heat is heavy (?), But people did it with a decent "roof" ...........
! By the way, say the smell and taste of the bread of incredible deliciousness. Plague, I have never tried anything like this in my life, although I have seen and tried a lot!

Natasha-Pusya, I didn't understand. Did you put in a total of 17 grams of dry yeast ?!

Well, yes, so that a heavy mixture would rise well (as it seems to me).
And ... that's the main thing, right? That is, overactive or what?
But in the recipes it is indicated:
Yeast B 2 tsp
Yeast R 1 tsp

[exactly]

The bread is wonderful. Hell in two versions. The first is exactly the recipe on the basic bread program. As high as regular white bread. The section is the same as in the picture.I liked the second option more. I replaced half of the white flour with rye and added some yeast. The recipe looks like this:

- 2 tsp dry yeast
- 250 grams of wheat flour
- 200 grams of rye flour
- 1.5 tsp. salt
- 2 tbsp. l. Sahara
- 1 tbsp. l. olive oil
- 2 cups walnuts (shelled)
- 0.5 cups sunflower seeds
- 330 g of water
Baking program as for rye. I have a programmable bread maker, so the mode is just programmed.
Rye program:
Kneading - 25 min.
Ascent 1h 35 min. (no wrinkle)
Baking 1 h 20 min
or if the stove is ordinary
Pizza program (help flour interfere). Climb. Baking 1h 10 min - 1h 20 min watch readiness.

Natasha-Pusya, you, apparently, baked recipes from ksunya. This recipe indicates 2 tsp. tablespoons of dry yeast. And with the programs too clever in my opinion. Too many unnecessary body movements. Try again to do exactly on prescription.

Yes, thanks a lot. I'll try again strictly according to the recipe.

I baked according to the ksunya recipe, apparently, I wanted too much from the bread: so that the nuts were dark and that rye flour was present. I just took out a pebble - it smells very tasty, the crust, I confess, I ate it. But he didn't seem to get up AT ALL. Height is about 10cm,. And how many nuts there are all sorts of delicious left ... ehhh
I'd like to do it all the same. Tomorrow I'll go for walnuts :). By the way, I baked 255 in Panas in the "Rye" mode, maybe it's because of the mode? Maybe "Basic" was necessary ??

I also think that the program "Basic" or "White bread" will be better.