Oat-corn bread with seeds (bread maker)

Oat-corn bread with seeds (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	300 g
Corn flour	60 g
Oat flakes (Nordic)	6 tbsp. l.
Wheat germ flakes	1 tbsp. l.
Water	270 ml
Salt	2 tsp
Honey	2 tbsp. l.
Linseed oil	2 tbsp. l.
Yeast	1.5 tsp.
Powdered milk	2 tbsp. l.
Into the dispenser flax seeds, sesame seeds, sunflower seeds	about 1/2 cup

Cooking method

• Mode - Basic, Size - L (medium), Crust color - medium.

Note

The recipe "Bread from several types of flour" from the book for Panasonic-255 was taken as a basis.
Due to the presence of germ flakes, the bread does not rise very much. Didn't even rise to the edge of the bucket. At the same time, it is well baked, the crumb is homogeneous, does not crumble.

I liked the taste very much. I was afraid to use flaxseed oil - I read on the forum that it has a specific taste. Good for my taste. The seeds give a pleasant nutty flavor. The crust is crunchy, generally delicious. By the time I got to the photographs, half of them had already been eaten

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Corn-buckwheat bread (Bread Pete)

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Nice recipe. I also make different variations based on this recipe (from the instructions). Sometimes I add more seeds (pumpkin and sunflower). For example, bread with pumpkin oil (1.5 tsp) with pumpkin and sunflower seeds, sesame seeds and flax seeds. For size M of wheat flour I take 225 gr., Corn flour - according to the recipe (60 gr.), And flakes (a mixture of wheat, barley and oatmeal) - much more (up to a total dry weight of 400 gr.). Instead of honey, brown sugar can be used, I put less salt (1.25 tsp). True, you will also need more water (about 300 ml). Very satisfying bread turns out.

Baked with some changes: instead of water kefir / milk 50/50, bran 5st. l. ... Very tasty and satisfying!

The onion-sour cream gravy remained from the meatballs and I plumped it in this bread (8 tablespoons), but there were no seeds. Instead of water, again kefir. I had to add flour for the bun. Now I'm waiting for what happens.

Wait, sir ... everything is also only liquid - vegetable broth, pumpkin seeds in pursuit ...


Here is such a handsome yummy turned out ... ... while I was looking for a camera, the children halved him ...

The bread is delicious
I didn't have time to take a photo

I tried this recipe with some deviation from the suggested recipe, due to the lack of sprouted grain flakes and honey. The first had to be dispensed with altogether. I replaced honey with 1.5 tbsp. l. Sahara.
At first, Kolobok did not want to get ready, at the bottom there was a "mess". I added a spoonful of flour, previously left from the measured one. The gingerbread man turned out, but, in my opinion, very tight. I doubted whether to add seeds at all, but decided to take a chance.
As a result:

• the rise practically did not go,
  
• instead of a light crust, it turned out "sultry southerner",
• the bread came out uneven (one corner of the bucket was not even filled), very dense, heavy,
• the size of the loaf is not medium, but even smaller than small!

But it is baked and very pleasant to the taste.
I would like to understand what the mistakes are, since the main thing is that the taste was a success! Which means it's worth experimenting further

I keep experimenting to get a better lift:
1. Replaced dry yeast with pressed 9gr.
2. Instead of milk powder and water, I used kefir, old, but not completely peroxidized
3. I put a light crust on, because I noticed that with a low rise, the bread toasted more

Here's what happened:


The taste is good! Pets say that this is no longer bread, but a delicacy
In short, I will continue to bake - I will try on a dietary regime. I think this will give additional lift and splendor.

Oatmeal corn bread with seeds

Yesterday I baked according to your recipe, without any digression. It turned out perfect !!!!!!! Thank you!
The only thing before filling in the despenser was fried the seeds.

Thanks for the recipe. The bread rose and baked. That's just a bit too much salt for me, next time I will add less.