Italian bread with oat bran in a bread maker

Italian bread with oat bran in a bread maker

Category: Yeast bread

Ingredients
Yeast	1.75 tsp
Flour	425 g
Oat bran	75 g
Salt	1.5 tsp.
Sugar	1.5 tbsp. l.
Refined oil	40 ml
Water	290 ml

Cooking method

• Italian program.
• 

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[Elena Bo]

Elena Bo, well, are you reading your thoughts? Just the other day I bought it, exactly the same box and thought where to add it ... I have a question: applicable to 255 Italian which mode is this? At least approximately in time and kneading-rises.

I do not even know.
By time: 15 min. - kneading, 3 hours - rise, 50 min. bakery products. The bread is highly porous, airy with a thin crispy crust. Maybe try it on whole grain?

[Elena Bo]

Elena Bo, well, are you reading your thoughts? I just bought a box the other day, and I was thinking where to add it ...

Girls, well, you give And I bought the same a few days ago))
I add a couple of spoons everywhere.

And how delicious.

I do not even know.
By time: 15 min. - kneading, 3 hours - rise, 50 min. bakery products. The bread is very porous, airy with a thin crispy crust. Maybe try it on whole grain?

Thanks, probably Diet will be just right.

And I bought the same ones before the New Year. I add it everywhere, I especially like it in bread on applesauce with walnuts, I add saffron from myself - it turns out such a rough in structure and delicious in taste!
In general, I like these bran - they are whole, not ground to the fluff, you can clearly see that this is a shell from grain, and clean !!!

I baked it in the oven in a ceramic pot (laying with special oiled paper). Delicious, softest, high.

Elena Bo, thank you very much for the recipe!
It turns out very tasty bread. (y) Now this is one of the most beloved bread in our family. True, I made minor changes to the recipe, since I did not have pure oat bran. I add 75 g of oat-wheat bran with Jerusalem artichoke and flax meal (Jerusalem artichoke and flax meal are part of these bran), 2 tbsp. l. flaxseed oil (and when it is not, then unrefined peanut butter), 2 tbsp. l. honey, 1 tsp. edible sea salt, 50 g of walnuts, cumin and cinnamon, 425 g of flour, and instead of water - 290 ml of milk. The only thing you need to constantly adjust the bun: sometimes you have to add a little water, and sometimes - flour.
And recently I added 100 grams of cornflakes to this mixture. Such yummy turned out, you will lick your fingers!

please tell me how much bread is this recipe?

Why do you need the weight of bread? Look at the amount of flour. This one is for 500g. (flour + bran). The weight of the bread is somewhere around 800g.

Why do you need the weight of bread? Look at the amount of flour. This one is for 500g. (flour + bran). The weight of the bread is somewhere around 800g.

well, to ask in the stove ...

For Panasonic, 500 grams of flour mixture is an average size.

This bread has become one of my favorites.
I used to bake in KhP, but after trying it in the oven for the new year, I realized that these are "two big differences ...
Now I am looking after a ceramic pot.
Thanks for the recipe!

And this is it, but with wheat bran.
For some reason, oatmeal cannot be found.

: flowers: I like this bread! I took it to my piggy bank! As I move away from hearty holidays, I will actively bake with my own home!

Oat bran is in the Azbuka Vkusa.

I came across this recipe and decided to try it. True, instead of bran, I poured oatmeal, and then I thought that this was probably not the case .. I was upset that nothing would work out .. But he got up well and, in general, a handsome man came out. Sprinkled the top with sesame and flaxseed ... Rovnenky left. Here with the heat, with the heat. (I'll try in the morning ..)

Today I baked almost the same bread, but for 400g of flour.
1h l. yeast
325gr wheat flour
50 g oatmeal
25 wheat bran
1 tsp salt
1 tbsp sugar
40ml olive oil (for some reason I left it unchanged)
220-230gr of water

Here's what happened.


and cutter (cut hot)

And when should the bran be added to the dough, immediately or after the signal for additions? It's just that I recently tried to bake another bread with oat bran, so the dough kneaded very badly, was constantly liquid, and after baking the bran was not felt at all in the bread, only the taste of oatmeal. So I think, maybe I put the bran wrong at the very beginning?
I really want to try to bake this bread.

[make the dough soft]

The bran should be added along with the flour at the very beginning of the batch. Brans do not have gluten, are poorly wetted with liquid, therefore, it is necessary that during kneading the dough the bran is well kneaded and combined with flour, moistened with liquid, then they will become soft in the dough.
Again, keep an eye on the flour / liquid balance, make the dough soft... It is possible that when mixing the bran, additional liquid will be required.

[Admin]

Admin, thanks for the answer So, I will pour at the beginning of the batch.
Only for some reason, for some reason, a bun with oat bran (in another bread), on the contrary, turned out to be more liquid in comparison with the pipeless version (I then tried to add bran to the bread that I bake all the time without bran). That's all I have as "not for people" !!!

That's all I have as "not for people" !!!

Everything is like people, everything is fine! Apparently flour and other ingredients you have are slightly different in Belarus, so you need to make the dough based on this fact
We all live in different regions of the world, and the flour / liquid principle is the same for all x / ovens

Do you need to grind the bran? Maybe they are different, but it seemed to me mine - large. I have never made bread with bran - they don't crunch on my teeth, you mean bran?

Great recipe, really liked it. I fried the oatmeal a little in a dry frying pan. Baked on mode 3 "French bread" HB Mulinex