4-grain bread in a bread maker

4-grain bread in a bread maker

Category: Yeast bread

Ingredients
Flour	200 g
Nordic flakes 4 cereals	10 spoons
Water	220 ml
Salt	1 1/2 tsp
Sugar	2 tbsp. l.
Rast. oil	1 tbsp. l.
Dry yeast	1 1/4 tsp
Egg	2 pcs.
Powdered milk	2 tbsp. l.

Cooking method

• download everything according to the manufacturer's instructions. baked on the function of ordinary bread, small size, dark crust .. no acceleration. i.e. 4 hours ..

Note

I liked it .. delicious .. delicate, children grinded at a time))))
I then put the second one, so that's what I'm very good at. I liked it, I made sandwiches to my son for school, and so the bread remains as tasty in a cold state as in a hot one))) the son cut sandwiches and shared with friends)) everyone liked it .. now I baked this to his school, and put French for breakfast)))

Link's Photos

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Oh .. girls .. even put this bread now. I looked when the kneading was going on - and there the dough was liquid - like for pancakes .. This is how it should be ??? or add flour ??

I have not a liquid, such a cool dough turned out ... strange ...

I also did it like pancakes. I had to add another 150-200 grams of flour, I won't say for sure - I poured it on the eye. I don't know yet what the result is.
Maybe not 200 grams of flour, but 2 cups? Or do you put tablespoons of cereal with a large slide ???

added another 100 grams - it will be 2 cups ... Only since the batch has already ended - I had to restart the program ..

guys .. now specially once again put this recipe ... kneading now .. like normal .. not liquid .... such an ordinary dough .... re-read the recipe .. everything is so .. 220 water, 10 tbsp. spoons of cereal, 2 eggs .... (well, this is a sosbo loose and pouring ...)

and how much flour ?? do you need rye?

I sprinkled the usual wheat ..

Exactly 200 grams were measured on the scales? or a cup? Is the cereal a spoon without tops?

I sprinkled the usual wheat ..

how much? and what kind of spoon? which comes with a stove or an ordinary dining room with a slide? even there is just a lot of difference ..

guys ... I calculate the flour like this - 200 g a measure in a glass is 160 g of flour .. so I put it about a glass ...

at the expense of cereals .. do not hit hard ... I just measured the measuring spoon and the table, which they poured, it is more ...... guys .. sorry .. my fault !!!! Sorry !!!!!!, 10 tablespoons regular. there will be more measured ones .. 15-17 spoons .... even so .. my dears, forgive me, please ...

Rina, 200 grams is how much you have in your cups, can there be a difference?

A 200 g measure in a branded glass .. I just read on the internet that a measure of 200 ml of water makes 160 flour ... and I count ... that is, 310 ml .. in a glass ...

guys. I'm so embarrassed ... sorry ... I hope I didn't ruin anyone's mood ...

do not worry)) even if I do not succeed - it will be only the first time)) "the first pancake is lumpy" should have turned out once))) But now I will try to control the batch. If necessary, then a little water.
I mean - you put flakes in a measuring cup, so as not to measure with spoons. How much will it get on it?

So 310 grams?

So 310 grams?

no .. Rina meant that the volume was 310 ml, and the weight was 200 g. The error was in the number of flakes.

5 tablespoons of flakes - 120 in a glass ... no more flakes))) over)))
so, apparently, almost a glass turns out ...
I'm ashamed ...
here's my damn lumpy - I couldn't really describe the recipe ...

I keep my fists ... but now that I've found out ..easier to correct the recipe - 200 g flour and 240 ML !!! flakes ....

thanks for not scolding ... at least online))))

:)) it seems to be normal for me. In addition to flour, I added 3 more tablespoons of flakes during kneading))

Ufff ... (relieved)
Most importantly, the bread maker works, at least in the baking mode. The bread will turn out to be almost wheat, rose, I laid it out with grief on top of pecan. Tomorrow I'll post a photo, along with the first muffin from the multicooker.
Now I would still work in batch mode tomorrow ...
Rina, thank you for your prompt help, otherwise I thought it was all wrong with my bread maker ...

[Alexandra]

Alexandra What brand of bread maker do you have? Please add either to your profile or better - to your signature.
I'm still waiting .. an hour left) But I got up very well)))

Got it out)) It went up very well, although I exhibited the size - small, but it turned out for the whole bucket)). What's inside - I don't know yet .. let it cool a little ..

Rina that's all .. you can eat your own bread)))) I got it just wonderful)) tall, fluffy, airy, crispy ..

then here are my proportions: flour - 300 g, flakes - 14 measured tbsp. l., seeds - 3 dimensional st. l. (poured it along with other components - not into the dispenser), yeast - 1 3/4 (added 1/2 just in case, since the program was restarted). Everything else is unchanged.

Thank you very much for the recipe :)) It's a pity there is no camera - I would take a picture ..

Korata, I have a Panasonic 253

My recipe:

SESAME BREAD 4 CEREALS

1 1/4 tsp - yeast (SAF Moment)
320 g wheat flour
10 tbsp. l. (measured! no top) Nordic flakes 4 cereals
1 1/2 tsp salt (coarse sea salt, ground in a mortar)
2 tbsp. l. fructose (sugar is possible)
1 tbsp. l. sesame oil
2 eggs
100 ml. strong tea leaves (100 ml sachet)
120 ml. baked milk
20 g sesame seeds (add to dispenser)

Mode: basic with raisins (Bake Razin) or simply basic, small loaf.

Glaze:
kefir (smear with a brush at the very beginning of baking,
Put 30 g of pecans on top greased with kefir.

The loaf has risen above the bucket, despite the fact that there are ingredients for a small loaf.

I'll post the photo in the gallery now.
So, in the end, a good recipe turned out

yes, by the way, I wanted to notice this ... that there are few ingredients, and the bread is very gsyisq and it turns out almost like a maxi)))

[Rina]

Yeah) Rina )) I really liked)) Thank you)) although we were a little nervous, but the result is very good .. I did not even expect that it would turn out like this))

I appeal to people who have these flakes. Could you please put a photo of the package. I've never seen such flakes, or maybe I just didn't pay attention. I would like to see the tutu so that I know what to look for. I also want such bread.

[Dentist]

where is the gallery? post the link ... I want to see))

on the left in the Site Menu there is a "Gallery" item or here https://Mcooker-enn.tomathouse.com/in...ion=com_wrapper&Itemid=74

Dentist I used flakes "Russian breakfast" - bran flakes of 4 cereals. exile firm Angstrem, St. Petersburg.
As I understand it, the main thing is that there is a mixture of flakes of different cereals.


and nordic here they are

[Rina]

Rina, Korata, Thank you. Now everything is clear. We have similar mixtures (locally produced) in Ukraine, I will try them, although, in my opinion, I saw NORDIC in METRO (maybe I can buy them).

Nordic's flakes are very tender ... there are many similar dares and cheaper ones, including .. but these children love them more)))) they are straight air))

A 200 g measure in a branded glass .. I just read on the internet that a measure of 200 ml of water makes 160 flour ... and I count ... that is, 310 ml .. in a glass ...

Some kind of entanglements 160 gr. psh. flour is 250 ml.

already calculated .. flour should be 310 ml in a measuring cup)))))

you provoked such a discussion of the recipe that you had to try and make such a bread for yourself. I measured everything in grams, and followed the process all the time. I got 17 scoops of flakes - that's 119 grams, and I had to add a little flour, it turned out 350 grams (I took wheat). I put the mode on a medium loaf with a dark crust, but then I baked it a little more (I like it rounder). dared very quickly ... in general, I recommend everyone to please themselves - excellent bread !!!!

Good afternoon everyone! Now I am a happy owner of 253 models (for a whole week already). Tried: egg, ordinary wheat - 3 times, Italian - 2 times. Everything went with a bang.On weekends, I baked bread from several types of flour (in the instructions for 253 on page 26).
yeast 1 tsp
wheat flour 1.5 h
rye flour 1 h
bran 2.5 tbsp. l.
hercules 2.5 tbsp. l.
rye, wheat, barley flakes of 1.5 tbsp. l.
poppy 0.5 tbsp. l.
salt 1.5 tsp
sugar, milk powder, butter, honey 1.5 tbsp each l.
nuts 0.5 h
water 300ml

The bread did not work out at all (alas). It is not baked inside, and the fried crust is very tasty. Instead of any different flakes, I used "5grains". There was rye flour, only half a cup, added oatmeal and barley to the norm. Now, after running around Temko, I thought maybe I chose the wrong mode. The mode was "Baking with raisins", maybe it was necessary "Baking from several varieties of flour" (recipes on page 28)
What do you say?
I just wanted a mixture of several types of flour, in the oven very tasty buns with sweet filling are obtained.

All flakes, rolled oats, rye flour do not contain gluten. Only wheat contains gluten, which makes the bread rich. For example, when I bake bread not from pure wheat flour, I try to add panifarin for splendor. And necessarily new untested recipes I control the batch. Perhaps the dough was either too thin (which is most likely) or thick. Then I add either water or dry ingredients accordingly. When the recipe is verified, I put a daw in the book, and next time you can walk. After all, everything depends on the moisture content of the added components, especially since you have replaced some components with others.

Thank you so much! Yesterday I put it on an accelerated program, it turns out that the yeast ran out: I had to mix "saf-moment" and "saf-something." At the beginning of baking, I opened the lid, shifted the dough in the middle of the bucket with a spatula, and she was so pleased - after all, she hadn't touched the stove at all for 4 hours!
I will buy yeast, flour today and will continue to master my miracle of technology (today this is my favorite toy)

I did not add anything in principle))) let the bread be homemade ... without unnecessary chemistry)) this is all the value)))

Panifarin is not chemistry, but natural wheat gluten ...

This is interesting to me: how do you control the batch.

I don't use panifarin in this bread. And during the kneading, I definitely look in, because even baking it several times it still happens either to add water or flakes. This is the only bread that I have baked that requires constant monitoring. I even do not know why.

The dough should be stretching .. just like in a cartoon about Buttermilk. when the dog made the dough)) in general - it stretches, but it sticks off the walls. .. but not cool .. "held" by one total mass. When I try it with my finger, it is soft and even remains a little on the finger. After baking, it turns out to be very porous))).

Thanks for the recipe !!! Huge.

At first I confused something with the liquid-dry ratio, I had to add as much as 6 tablespoons of flour. But it turned out awesome. Now baking is already normal, I look forward to ...

Now this is one of my favorite loaves.

Hello everyone! I also decided to try it - just now I put it in. True, frightened of too thin dough, I nevertheless added about 150 g of flour (this despite the fact that there were 240 ml of flakes, and initially 200 g of flour). The dough is really very sticky, the bun didn’t work well, maybe it should be like that .. rather the notorious "comma" .. While the bread rises, but I'm afraid it will rise badly .. for the last few times, I haven't gotten anything nous .. I will wait..

Korata, I have a Panasonic 253

My recipe:

SESAME BREAD 4 CEREALS

Baked according to your recipe. Very good bread turned out. Thank you

So my bread "hatched" .. To my delight and surprise. I am very pleased with the recipe and myself, because, as I already wrote, something went wrong with me lately .. probably flour, because today I baked again on Nordic, as at the very beginning (although it is a little expensive for me)
I didn't even expect the bread to rise so much when baking! Tell me, is it so with all of you - the biggest rise is when baking, and not just on the last rise of the dough?
I apologize that I was inattentive and looked through Fugaski's message - then I would not have been nervous myself and would have put more flour right away ..
Thanks for the recipe! Very encouraging ..
(that would be the case with rye, or with Darnitsky ... otherwise everything somehow brr ...)
Yes, perhaps, I will bake such bread on a light crust .. IMHO

Tell me, is it so with all of you - the biggest rise is when baking, and not just on the last rise of the dough?

I open the oven at the end of the rise to "brush" the top - I confirm that the finished bread is higher than the dough at the end of the rise.

I open the oven at the end of the rise to "brush" the top - I confirm that the finished bread is higher than the dough at the end of the rise.

Tell me, what can you anoint with? slightly scrambled egg or nizza?

yes at least you can lubricate with water! even milk, even kefir, even an egg - whatever!

Thank you! otherwise I once anointed Darnitsky a little with olive oil, current with my hand, because there is no brush, but this did not affect the color of the roof, probably more ... but I was afraid that the roof would fall ..

Can anyone write here complete and accurate recipe for Nordic 4 cereal cereal bread?
I wanted to put it on the timer, but there are a lot of prescription clarifications - and all are different.

I can't vouch for perfect accuracy, I'll only say this when I bake it again ..
In the meantime, the recipe comes out like this (I apologize in advance to the author, do not hit or be offended, please)
Egg - 2 pcs.
Water - 220 ml
Salt - 1.5 tsp
Sugar - 2 tbsp. l (though I made 1 tbsp, but that's my taste)
Olive. oil - 1 tbsp. l.
Flour psh. - 350 g
Flakes Nordic - 240 ml
Dry. milk - 2 tbsp. l.
Yeast - 1 1/4 tsp

The volume of bread is 750 g (well, this is for my HB, in general, small)
medium crust
Baking mode - basic (my HB - 3 hours 13 minutes)

Can anyone write here complete and accurate recipe for Nordic 4 cereal cereal bread?
I wanted to put it on the timer, but there are a lot of prescription clarifications - and all are different.

I'm sorry, but isn't my recipe above complete and accurate? And here is the photo

Tell me, what can you anoint with? slightly scrambled egg or nizza?

They wrote everything correctly - you can do anything)
Personally, I like this principle:
if bread with the addition of flakes - I smear with a slightly beaten egg or protein (you can even just water) and sprinkle with the flakes that I put in the dough
if bread with sesame seeds - smear and sprinkle with sesame seeds
well, etc.

[The bread is delicious! Thanks for the recipe!]

I baked this bread - according to Rina's original recipe, from 4 cereals - VERY pleasant, I will still bake it.

But, of course, as already mentioned, it is necessary to adjust the flour and flakes there.
Flour - 320g
Flakes - 17 tablespoons (measuring) spoons
The gingerbread man looks like not a wheat one, but rather a rye one, sticky, "stringy".

The bread is delicious! Thanks for the recipe!

It can be done quite simply by replacing part of the flour with flakes in the main recipe, for example 320 g of flour / 80 g of flakes, water 280-300 ml. Only flakes should not come into contact with water before kneading. Buckwheat absorbs water most of all. The mode can be taken BASIC simple (4 hours) or fast (2 hours), but set the size XL (a little longer rise). We have this one of the main breads, 80 g of flakes can be replaced with 80 g of a mixture of flakes, bran and grains (whole grain of coarse grinding).