Bread "5 cereals"

Bread "5 cereals"

Category: Yeast bread

Ingredients
Dry instant yeast	2 tsp
Wheat flour	1 1/2 tsp
Rye flour	1 1/2 tsp
Wheat bran	3 tbsp. l.
Hercules	2 tbsp. l.
Rye flakes	2 tbsp. l.
Wheat flakes	2 tbsp. l.
Buckwheat flakes	2 tbsp. l.
Salt	2 tsp
Sugar	2 tbsp. l.
Powdered milk	2 tbsp. l.
Water	350 ml
Sunflower seeds are cleaned.	1/2 tsp
Sesame	1 tbsp. l.
Vegetable oil (olive)	3 tbsp. l.

Cooking method

• Put all the products in the bucket in the sequence indicated in the instructions for your bread maker.
• A Panasonic cup contains about 150 g of wheat flour and 130 g of rye.
• 
• 

Cooking program:

Oven on the Rye program.

Note

here! Finally baked exactly what I love. I revised all the recipes so that I could boast of a photo in the corresponding Temka, but I didn't find anything similar ... Hasn't anyone tried to bake such bread? I took as a basis the recipe for Panasonic 253. I was bribed by the ratio of wheat to rye flour 50 to 50, plus the presence of bran and oat flakes. I love this

I took only oat flakes - 8 tbsp. l., added 3 tbsp. l. olive oil, greased the dome with an egg and sprinkled with pumpkin seeds before baking. The bread turned out to be wonderful Now it will be a very frequent guest on our table

Similar recipes

Shaped wheat bread "7 cereals" (oven) (Admin)

7-grain rye bread (SEVEN-GRAIN BREAD) (Pack)

Yeast bread with 10 cereals (nata_zvezda)

Zest. and when you add the cereal. immediately or on signal?

[taty]

taty The flakes were added immediately. At the bottom - yeast, on them - flakes, on the flakes - flour, on top - all liquids. Here are the seeds and sesame seeds added after the start of kneading the dough. I think that they can also be loaded right away with cereals. I'll try next time.

[Zest]

I make a similar bread, only not just flakes are used, but a mixture with flakes of 4 cereals and there are also bran, well, etc. .. https://Mcooker-enn.tomathouse.com/in...smf&Itemid=99&topic=362.0
there are pictures of boxes))
Zest and how-thread cut you take a picture? I wonder what you have ... I use "Russian breakfast" flakes - bran flakes of 4 cereals. well, naturally - I add either seeds or sesame seeds, sometimes both together)))) (the photo is still here 🔗 .. but maybe in the evening it will already be in the gallery .. sent there, but it takes time to activate)

[Korata]

Korata I looked into that topic, only in the recipe "there" did not see rye flour and bran. I looked at your bread in a section - it is airy and soft, this one - at such a lover of "natural product" as I am. It is more knocked down and heavier.

I show bread in a cut

The highlight is good bread, for example, I'm not a fan of very airy.

[Zest]

Zest, I just got some bread out of the oven, it's getting cold. The bread is slightly below the edge of the bucket. There were only 4 tablespoons of rolled oats, so I increased the bran and put 1 tbsp. l. wheat germ flakes and for color 1 tbsp. l. dry malt. I didn't have time to sprinkle the top, when I arrived, baking was already going on. A bit uneven top, but these are minor details. It will cool down, I boast. Until then, thanks for the recipe.
And here is the bread, delicious!

I make a similar bread, only not just flakes are used, but a mixture with flakes of 4 cereals and there are also bran, well, etc. .. https://Mcooker-enn.tomathouse.com/in...smf&Itemid=99&topic=362.0
there are pictures of boxes))

I have this one with 4 cereals (from Rina, revised) one of the main loaves. And Raisin also has rye flour ... This is very tasty and healthier! He's my first in line now, I really want to try. Just for my taste, there could be more seeds (inside, I mean)

oh .. rye flour I did not notice)))
But I want to say that for such a "composition" the bread in the pictures has risen very well))) but there is so much of everything harmful to yeast mixed

oh .. rye flour I did not notice)))
But I want to say that for such a "composition" the bread in the pictures has risen very well))) but there are so many things that are harmful to yeast mixed

So I was also amazed at this, and was going to bake the same, but I'll buy some cereals and put them in the evening ...Interestingly, will it rise too?

[Andreevna]

[Until then, thanks for the recipe.
🔗

eat to your health. I will only be glad if bread "will come to the court."

Interestingly, will it rise too?

but where is he going to get away from you? With us Andreevna rose and you will succeed

oh .. rye flour I did not notice)))

and I was looking very carefully for just such a "very harmful" for yeast and very useful for a beloved organism recipe

Just for my taste, there could be more seeds (inside, I mean)

Yeah, I also like it when they are inside a lot and I don't have to play catch-up with them. But ... I was afraid to overdo it and not give the yeast the opportunity to "raise its head." We will try to add up to the permissible maximum))

[Andreevna]

Andreevna why can't you see your bread? It is very visible)) Wonderful bread)) In my opinion, it will be higher for you than mine)) Therefore, I wish you bon appetit and I am glad if you like it

Hurray, thank you very much, we have already eaten safely. Probably I'll bake again today, cool bread!

[Andreevna]

Andreevna oh, but how glad I was when I got it like that)) This is my favorite bread, the likeness of which I used to buy only in private bakeries. And now I pass by with my head held high, and even my nose does not react to the smell

And I got it (y) Only there were no small seeds, so I cut the peanuts, it turned out with a nutty flavor mmmm. mmmm ...
I was surprised that with so many flakes and rye flour it rose as well as for 3 cups of flour.
Well done, Zest that I tried and shared

: red: well, she shuddered me straight)) It's great that I liked the bread

Well, here I have joined this bread

who needs in grams:
wheat flour - 205 g
rye flour - 170 g

I added olive oil (2 tbsp), panifarin (1 tsp) and agram (2 tbsp), malt (1 tbsp) to the recipe

I had oat bran, I took 4 Nordic cereals.

I really liked the recipe, especially that Zest came up with pumpkin seeds to sprinkle on top. But the seeds in the dough seemed to me and not necessary (IMHO of course).

The flour-liquid ratio in the recipe is excellent, the scapula is not stuck.

In general, thanks to the Zest for introducing the recipe to the masses.
Would highly recommend this recipe to everyone!

[Rustic stove]

Rustic stove Well, here, at least here with questions I will pop my way Well, why, where did they come from in your terms in grams 205 and 170 r? More than once I catch myself on the fact that my "translation" in grams does not coincide with what other members of the forum give. (I warn you right away that I have read all the explanatory topics). What is my mistake?
So, for myself, I also recalculated the recipe in grams:
Panasonic has 253 cups of 240 ml. In 100 ml - 65 g of wheat flour, which means that in 240 ml - about 156 g (take even 150 g, as recommended in the instructions), should there still be 225 g in 1 1/2 cups? I measured exactly that much on the scales.
Further, with rye flour, I proceed from the fact that in 100 ml there are about 55 g of flour, and in a Panasonic 253 cup about 130 g. So, in 1 1/2 cups - about 190-195 g.
So what is the difference in numbers? With sesame seeds on sour cream, I got an even more significant gap

[Rustic stove]

Rustic stove Well, here, at least here with questions I will pop my way Well, why, where did they come from in your terms in grams 205 and 170 r? More than once I catch myself on the fact that my "translation" in grams does not coincide with what other members of the forum give. (I warn you right away that I have re-read all the explanatory topics). What is my mistake?
So, for myself, I also recalculated the recipe in grams:
Panasonic has 253 cups of 240 ml. In 100 ml - 65 g of wheat flour, which means in 240 ml - about 156 g (even take 150 g, as recommended in the instructions), should there still be 225g in 1 1/2 cups? I measured exactly that much on the scales.
Further, with rye flour, I proceed from the fact that in 100 ml there are about 55 g of flour, and in a Panasonic 253 cup about 130 g. So, in 1 1/2 cups - about 190-195 g.
So what is the difference in numbers? With sesame seeds on sour cream, I got an even more significant gap

Zest, my numbers 205 and 170 turned out like this:

one and a half glasses from 253 stoves is 240 + 120 = 360 ml

I measured out 360 ml of wheat with a glass (shaking slightly), weighed, it turned out exactly 205 g
The same with rye - it turned out 170 g

That's all.

[Rustic stove]

Rustic stove all ingenious is simple)) And I tried to reach these numbers by a purely mathematical means Thank you for saving you from the headache))

[Rustic stove]

Rustic stove all ingenious is simple)) And I tried to reach these numbers by a purely mathematical means Thank you for saving you from the headache))

Then I wonder why the mathematical and ingenious methods differ so much in the results.

Then I wonder why the mathematical and ingenious methods differ so much in the results.

and who knows? For myself, I recalculate everything mathematically, and then I look at the kolobok - whether it is necessary to add anything. I make a note on the recipe, next time I put the bread on the timer with peace of mind.

and who knows? For myself, I recalculate everything mathematically, and then I look at the kolobok - whether it is necessary to add anything. I make a note on the recipe, next time I put the bread on the timer with peace of mind.

Today I will put it, I will try to weigh it in different ways, if I don’t get confused

;) go for it)) I measured 225 g of wheat and 190 g of rye on the scales. During kneading, I threw in a couple more tablespoons of wheat so that the bun could collect the "bedding" from the bottom of the bucket

;) go for it)) I measured 225 g of wheat and 190 g of rye on the scales. During kneading, I threw in a couple more tablespoons of wheat so that the bun could collect the "bedding" from the bottom of the bucket

In general, like this: 250 wheat (along with the one that was added during kneading) and 190 rye.
In general, the same

In general, the same

Well, but at least the bread turned out good mathematically?))

Well, but at least the bread turned out good mathematically?))

Just like the first one measured in cups

As far as I understand, measuring the weight of flour in a cup is a very flexible concept ... it still needs to be corrected for, who and with what force is tamping it? But what is the quality of the flour, but what is the moisture? ... And a bunch of everything else ... No, I will hang it in grams, follow the kolobok, if there is a new recipe, make corrections if necessary, and then let it drift, that is . - on timer))

I put this bread to bake and was already worried ...
Something strange is mixed up, unlike anything else. This is not a bun, not a jellyfish, more like a hedgehog made of soft plasticine. Is this how it should be or is something wrong? Everything is exactly according to the recipe.

I put this bread to bake and was already worried ...
Something strange is mixed up, unlike anything else. This is not a bun, not a jellyfish, more like a hedgehog made of soft plasticine. Is this how it should be or is something wrong? Everything is exactly according to the recipe.

Viki, I also had a "monstrous" bun (resembled some kind of fat worm, climbed up and even wanted to get out of the bucket),
But the bread turned out to be excellent, I did not correct anything, I took 360 ml of both types of flour as in the recipe.

FU ... Thank you kind Country stove! And they reassured and helped to choose the name - it was definitely a worm from which the flakes were sticking out in all directions! So I'm not worried, I'm waiting for the result ...

FU ... Thank you kind Country stove! And they reassured and helped to choose the name - it was definitely a worm from which the flakes were sticking out in all directions! So I'm not worried, I'm waiting for the result ...

I also had such a boa both times. but I tamed him a little and turned him into a wrong kolobok, a little crushed)))

Here is the result: a huge 860 gr. tall, I would even say fluffy and very fragrant! I had to cut off a piece that was still hot!
Who has not tried it yet - I recommend it! Delight! Just do not be alarmed as I did when kneading, it turned out that very tasty bread is obtained from the "boa constrictor"!

I didn't have any boa constrictor)) Rather, a curious hedgehog on a carousel

I didn't have any boa constrictor)) Rather, a curious hedgehog on a carousel

Exactly. Is he. Hedgehog.

Exactly. Is he. Hedgehog.

A worm with horns ... a choke ... a hedgehog ... a hedgehog on a carousel
Kolobok's mutations continue

[mosquito]

mosquito Of course it is sad. Did you lay down all the tested products? Flour, yeast - everything in "working" quality? And how were they measured - with a cup or scales?

yes, of course, but what kind of bun should it be?

About kolobok - read the previous posts.
But in general, if it did not rise at all, the reason is yeast.

SUPER! This is exactly what I wanted, but the pens did not dare !!! Zest thanks! Now I'm experimenting with a small loaf. It's funny, everyone is looking for a bread baker to bake big loaves, and I'm smaller!

or rather, some comparisons incomprehensible to me

There is no need to expect a classic kolobok here. Rather, all the ingredients are collected into one whole, and then they begin to "pretzel". So we saw each of them there - a comma, a boa constrictor, and a hedgehog in the fog The mass is quite sticky, sticks to the walls when patrolled by them, but leaves no traces on the walls themselves in the form of pieces of dough. In addition, due to the addition of cereal, it is also prickly. :) Well, I don't know anymore what other comparisons to find))

This is exactly what I wanted, but the pens did not dare !!!

Congratulations! As far as I understand, you have already baked one recipe bread?

Baked 2 times. The first time a normal loaf, and the second time I lost a quarter. Now I want to try a half portion. The trouble is that except for me no one eats bread for weeks, and on weekends we bake bread in Moscow with soup (my husband loves him very much). And I myself really love bread with additives.

Girls, I baked bread according to this recipe with changes. Instead of all the flour, I took 1 grade wheat flour, instead of buckwheat flakes - 2 tablespoons of buckwheat flour, everything else is the same as in the original recipe. 2 times the bread turned out to be very successful. And now, 3 times in a row, it does not work, even though crying ((((((((((((the roof falls, the pores are huge, and the taste is not very ((((I love fluffy bread, but here ((( Today I have already removed buckwheat flour (I sinned on it), the result is the same (((
PS in all cases used pressed yeast 10-11 gr. flour 3 cups 240 ml, water 350 ml. The gingerbread man turned out to be a comma.
I tried to bake ordinary wheat bread with the same yeast, the bread turned out superb.
Helpeeeeeeeee.

[UmSabir]

UmSabir as far as I understood, you completely excluded rye flour from the recipe and added 2 tbsp. l. buckwheat? So it turns out a completely different song))
According to the original recipe, bread 5 cereals does not differ in fluffiness, the composition itself speaks about this.
I didn't try to bake with such substitutions in the original recipe, so, unfortunately, I don't know how to help you. It looks like you have invented a new recipe that is still unfamiliar to me))

[UmSabir]

UmSabir , lay out a detailed recipe for your bread, so that at least have an idea of ​​what kind of bread is in question and whether there is rye flour at all ... that this is not according to this recipe, a fact (not even approximately)

"The gingerbread man turned out to be a comma. "

A gingerbread man can only have a comma with a large amount of liquid.
If you have removed a certain amount of flour, then replace it with another flour or reduce the amount of water. The balance of matching the amount of flour and water is disturbed.

Here is my recipe
wheat flour 1 grade 3 cups 240 ml each
pressed yeast 10-11 gr
wheat bran 3 tbsp. l.
nordic flakes 4 cereals 4 tbsp. l.
wheat flakes 2 tbsp. l.
buckwheat flour 2 tbsp. l.
salt 2 tsp
sugar 2 tbsp. l.
cow's milk 100 ml + water 250 ml
(first time baked with seeds)
I baked cool bread 2 times in diet mode. in the last 3 times it did not work ((((((already growing oil.added for the last time and in no way ((((((I will try to add flour so that the bun is correct (I just thought that since there are bran and flakes, then the correct bun should not work ...)
I just got some bread (I took premium flour and 1 tbsp of bran instead of 2 and without buckwheat flour) It looks super! He went up to the edge of the bucket and was so neat.
Maybe it was the flour? although the first 2 rolls with her even turned out great?

Here is my recipe
wheat flour 1 grade 3 cups 240 ml each
pressed yeast 10-11 gr
wheat bran 3 tbsp. l.
nordic flakes 4 cereals 4 tbsp. l.
wheat flakes 2 tbsp. l.
buckwheat flour 2 tbsp. l.
salt 2 tsp
sugar 2 tbsp. l.
cow's milk 100 ml + water 250 ml
(first time baked with seeds)
I baked cool bread 2 times in diet mode. in the last 3 times it didn’t work ((((((already growing oil. I added the last time and in no way) (((((I’ll try to add flour so that the bun was correct) (I just thought that since there are bran and flakes, then the correct bun is not should work ...)
I just got some bread (I took premium flour and 1 tbsp of bran instead of 2 and without buckwheat flour) It looks super! He went up to the edge of the bucket and was so neat.
Maybe it was the flour? although the first 2 rolls with her even turned out great?

In fact, the bun you are writing about does not fit here, there is half bread with rye flour, but you should have normal

Celestina, thank you very much. I will try again with a normal bun and 1 grade of flour, because the first 2 successful breads have become the most beloved, and my husband now requires such a healthy bread

the roof is falling, the pores are huge, and the taste is not very good
PS in all cases used pressed yeast 10-11 gr. flour 3 cups 240 ml, water 350 ml.
I also had it, I reduced the yeast at the rate of 600g flour-10g pressed yeast, i.e. ~ 8g pres. yeast.