Whole grain bran, dates and nuts bread

Category: Yeast bread
Whole grain bran, dates and nuts bread

Ingredients

Whole grain flour 550 g
Wheat bran 50 g
Water 380 ml
Salt 2 tsp
Brown sugar 1 tbsp. l.
Dry yeast 1 tsp
Walnut oil 25 g
Powdered milk
(we use the simplest baby food)
4 tsp
Panifarin 1 tbsp. l.
Dates in despenser 50 g
Chopped walnuts 50 g

Cooking method

  • program 3 (whole grain)
  • medium crust
  • for 1 kg
  • Whole grain bran, dates and nuts bread

Note

The standard program is taken from the "Book of recipes". Creatively refined. It turned out delicious.

denysenko
I will be glad if you like it, I myself was surprised when such a monster came out for the first time, I thought the roof would be supported. since then I have baked several times.

there is also an option with seeds, as a cake I will put photos here. (instead of 100g of dates-nuts, 100g of various fried grains (sunflower, sesame seeds, flax)

at the same time it is interesting to know the opinion of experts on the account of milk powder in whole grain bread. it is present in the native recipe, and in most of the author's recipes only water. How does dry milk affect bread? Or can you just replace water with regular milk instead of milk powder?
denysenko
In the development of the recipe, a variant of the same bread with only grains:

Whole grain bran, dates and nuts breadWhole grain bran, dates and nuts bread

Recipe:
water - 380 ml
sesame oil - 30 gr

whole grain flour - 550 gr
wheat bran - 50 gr
ordinary oatmeal - 25 gr
powdered milk - 4 tsp. (we use the simplest baby food)
salt - 2 tsp
brown sugar - 1 s. l.
yeast - 1 tsp
panifarin - 1 tbsp. l.

pumpkin seeds, sesame and hemp seeds - 100 gr.
(lightly fried)

program 3 (whole grain)
medium crust

in the family of bread was named "Health"
for 1 kg
Anise
Regarding your question from the previous post about the role of milk, I came across information that it plays the role of an emulsifier, helps to mix such different components into a homogeneous mass.
Of course, milk powder can be safely replaced with ordinary milk, only reduce the amount of water accordingly.
And yes, advice from a book on baking: it is better to boil milk and cool it to room temperature (better a little warm), and only then use it, the bread will be richer than with raw milk. Although, perhaps you all know this.
denysenko
Thanks for the clarification
that is, I think that in any recipe with powdered milk and water, it can be replaced with plain milk.
experimenting


Tatianka
I have a question: if I want only whole grain flour and all kinds of seeds, how much flour to put - the same 550 grams or add 75 grams (50 bran, 25 oatmeal). And the water will need to be reduced? I have 500 grams of flour for medium bread and 330 ml of water for a regular whole grain in the recipe book. Thank you
denysenko
Tatianka

Well, I'm not a very big consultant. I myself have only been mastering the ART for three months, can someone smarter and more experienced answer

I will explain as much as I can regarding the recipe itself. I had a standard whole grain in my recipe book - 600 flour + 380 water. Since I really like whole grain bread, I started experimenting with it. first I replaced 50 grams of flour with bran (I spied on someone in the recipes) it turned out, then for the sake of fun I poured oatmeal into my stomach, nothing too. empirically determined the optimal weight of "add-ons" up to 100 grams - all kinds of seeds, nuts, fruits. but all the same I keep an eye on the kolobok.the truth is in this recipe, if memory does not change, I never added anything to the batch.

according to my recipe book for an average loaf - 750 g according to the sample recipe you need 500 g of flour for 310 water. but the models are different. I first run each recipe under my own. and you can always add a couple of tablespoons of flour or a splash of water to the batch.

make 500 by 320 and, depending on the result, add either flour or water to the batch. I take the usual oatmeal and not the cereal, so I think it does not particularly affect the proportions, since it remains whole in the bread.

success!
Tatianka
denysenko , Thank you! We will try. As you can see, I have even less experience - only 3 loaves, now I have 4, whole grain with seeds. let's see what comes out
kaktuz
Good day! I liked your bread very much, I want to try to bake it. I just would like to take a smaller portion, how can I correctly calculate about 300 g of flour?
Admin
Quote: kaktuz

Good day! I liked your bread very much, I want to try to bake it. I just would like to take a smaller portion, how can I correctly calculate about 300 g of flour?

Bread Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 including Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
kaktuz
Thank you!
auto3012
Yesterday I baked bread according to your recipe, only I reduced the amount of flour to 300 grams and added simple flour instead of dry milk.
The bread is delicious! Now one of my favorites. Thank you!

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