Homemade Whole Grain Bread by Adi Safran

Homemade Whole Grain Bread by Adi Safran

Category: Yeast bread

Ingredients
Whole grain flour	450 g
Rye flour	100 g
St. yeast or dry	15 gr or 1 1/2 tbsp. l.
Ground flax	1/4 cup
Ground sesame	1/4 cup
Flax and sesame together make up	75 g
Salt	15 g
Water	500 g
Flour for forming a bun

Cooking method

• Hello to all lovers of homemade bread. I offer you a very simple and good recipe. The recipe belongs to Adi Safran. Lots of letters, but simple and quick.
• I was the first to bake bread according to this recipe, I was very pleased. Now I will play with flour and additives!
• So let's get started.
• If the yeast is fresh, rub with your fingers until crumbled with flour. If dry dissolved in water. Mix flour, flax, sesame, salt in a large bowl or bucket so that the dough does not run away during proofing.
• 
• Add water and use a spatula to quickly knead the dough. You don't need to knead for a long time. We combined the ingredients and that's it. Further, when proving the dough, the ingredients are mixed without your help.
• 
• Let stand at room temperature for 15 hours. If you put it at 18-19 o'clock in the evening, but the next morning at 9 am you can bake.
• We spread the dough on a floured table.
• The dough, alive, sticks, wants to escape, use flour to form a bun. Don't expect a traditional kolobok, this dough is different. In a wicker basket, covered with a towel and generously sprinkled with flour, put our dough, seam down. Sprinkle with flour or bran or both and cover with a towel.
• 
• We will bake bread in a saucepan with a lid. I have an enamel saucepan. The finished bread just slipped out of it.
• The proofing is given for 1.5 hours, so after an hour we turn on the oven at 250 degrees and put our saucepan there without a lid for 30 minutes.
• In a hot saucepan (not greased with anything), gently spread our dough, seam up, to create characteristic cracks, close with a lid.
• 
• We lowered the temperature to 230 degrees and put it in the oven for 40 minutes! Then he removes the lid and bakes for 15-20 minutes without the lid.
• I check the baked bread by tapping with a wooden spatula, the sound should be dull!
• Cool on a wire rack!
• 
• Now you can start eating our fragrant bread!
• Bon Appetit!

The dish is designed for

950 gram

Interesting interesting!

A healthy recipe, I saw something like that on the Internet, this is a bread without kneading and resembles a sourdough, oh, how do you want to cook, I just caught fire, you have it so beautiful in the photo! only I have one problem, we don't sell rye flour here, but can it be replaced, for example, with the same amount of whole grain? we still sell quinoa flour, rice flour, you won't even believe it, there is coca flour, but there is no rye flour

[lavanda71]

lavanda71, wow how many kinds of flour you have. I have not even met from coca. You can easily substitute whole grain flour or wheat flour. If you take wheat, then take 480 ml of water. Rye needs more water. We do not eat white flour bread as recommended by a nutritionist. Play with flour, for example: 550 g flour (350 g bread or wheat, 200 g whole), 480 g water.

[whole grain]

We cook wheat ourselves whole grain flour and flour of the 1st and 2nd grade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

[Tatyana]

Tatyana, Thank you! super hint!

Very interesting bread. Is the saucepan exactly enameled? Does the enamel burst at this temperature?

[SveKosha]

SveKoshafinely enameled. Nothing happened to her, as it was, it is. I use Silit cookware. Withstands.Try just metal and sprinkle cornmeal on the bottom just in case. Or you can not pour it, the bread does not stick. And the next day it turned out to be even tastier!

Irina, thank you very much for the answer, I will experiment, write off the results, very very tempting bread !!!!!
Thank you Tatyana for the reference, very useful information!

[lavanda71]

lavanda71, bake bread, then tell us!

Irina, I will come to you again with a question, today I undertook to make your bread and had doubts about the temperature at the first settling at 15 o'clock, and also at the second at 1.5 o'clock, I really want the bread to turn out right away. .. here it is cold in the apartment of 18 degrees, but at low humidity it is not so much felt, although for bread, I think, this fact is not important, by what indicators I can understand that the dough is already ready for subsequent operations with it, i.e. . should grow twice for example or something else like that? Once I cooked one bread with sourdough, so I defended it in the refrigerator for several days, but the taste turned out to be heavenly, indescribable.

[Lara]

Lara, I tried to argue for 6-8 hours. It also turns out delicious. The dough should not be spongy, if it is dense, then it has not yet stood. Try to shorten the proving time. You can use regular flour instead of whole grain. With regular flour, you need a little less water. When you shape the bread, it should not be a bun, it will be a runaway airy dough.

understood, you need to wait for the dough to rise a little, but not necessarily twice, and you didn't say anything about the temperature or is it not so important?

[Lara]

Lara, this dough can be kept in the refrigerator, and if it is cool in your kitchen, just increase the time 2-3 hours for the second proofing in the basket. The dough rises during the first proofing, but not as we are used to seeing. Try to play with it, do it once, look. Of course, what is the humidity in the kitchen and what temperature is important, I do not study this topic, since everyone has their own climate, but how much bread I have always tasted! When you do it a couple of times, then with your eyes you will see and feel what your test needs! I even froze this dough and then defrost it and got an excellent loaf!

Great !!!!! ! I love these recipes, I ran to make, I will write how it happened, thank you very much

[Lara]

Lara, write ... I wonder how others do it!

And can this recipe be adapted for a cotton oven, no one has tried it?

[tati-ana]

tati-ana, try it, but the cotton oven does not give such a high temperature. After all, you need to put in a saucepan that was initially very hot. Then the excess moisture evaporates quickly, which cannot be done in the oven. As in my opinion, this will not work ...

Is dry yeast really 1.5 tablespoons?

[pawllena]

pawllena, yeah!

[Irina]

Irina, and if you add sunflower seeds to this bread, will it rise just as well? Or do you need to change something in the ingredients?

Don't change anything! It will rise well and be delicious!

Thank you