Bread with bran and seeds

Category: Yeast bread
Bread with bran and seeds

Ingredients

porch
water 70 grams
flour 100g
salt 2 grams
dry yeast 0.5 grams
dough
porch 75 gram
Wheat flour 1 grade 350 grams
bran 25 grams
flax seeds 25 grams
sunflower seeds 25 grams
vegetable oil b / s 8 grams
sugar 8 grams
salt 7 grams
dry yeast 1.5 grams
water 260 gram
sunflower seeds for sprinkling

Cooking method

  • Porch.
  • Mix all ingredients and leave for 1-2 hours at room temperature. Then refrigerate for 24-48 hours.
  • Dough.
  • Combine all ingredients except seeds, salt and parquet. Leave on for 20-30 minutes. Knead the dough by adding the porch and salt. I have a hook for 10 minutes. Add seeds and knead into the dough at low speed. The dough is soft, does not stick. Round the dough, place in a greased container and leave to ferment for 2 hours. Stretch-fold once in the middle of fermentation.
  • Form bread of any shape. Moisten with water, sprinkle with seeds, pressing them. Proof seam down on paper. I made him a "sofa" just in case. Proving time 50 minutes. Make cuts, sprinkle with water. We bake in a dish with a lid preheated together with the oven. The first 20 minutes the temperature is 240 degrees. Remove the lid, lower the temperature to 180 degrees and bake until tender. My total baking time was 40 minutes. We take it out, let it cool, cut it and enjoy a delicious bread. Bread can be made into buns.
  • Bread with bran and seeds
  • Bread with bran and seeds

The dish is designed for

1 loaf of bread

Time for preparing:

3-3.5 hours

Cooking program:

oven, mixer

Note

The recipe is taken here 🔗... Here this bread is baked with buns.

Tumanchik
porch: for 1-2 what? day or hour? forgive the stupid and inexperienced ...
Tumanchik
Nice and useful! Thank you - bookmark
ang-kay
Irina,
Quote: tumanofaaaa
porch: for 1-2 what? day or hour?
Hours. Already finished. Thanks for noticing.
Quote: tumanofaaaa
Nice and useful!
That's for sure!
MariS
Angel, I can't keep up with you ... So many beautiful and tasty bread! This one is another masterpiece!
ang-kay
Marinka, Thanks for the kind words. I do not have time for myself (only to anyone!)
Sonadora
Angel, haven't you opened your bakery yet? I would go to you for a fresh miracle bread every day.
Angel, thank you so much for the recipe. I will definitely try to bake it.
ang-kay
Marine,Wow! It’s very hot for me to come to your bakery! You have such wonderful rolls and bread! Thank you for the praise and your miracle recipes.
Lёlik
From the prepared porch, do we use only 75gr in the dough?
ang-kay
Olga, Yes. You can make half or bake the next day. There is just 2 bread.
Lёlik
Angela, Thank you. A useful recipe. I'll bookmark it.
ang-kay
Olga, to your health!
Sonadora
And I already put the dough. Angel, Wheat bran goes into the dough, right?
Tumanchik
And I ... and I ... want ... but I don’t have so many ingredients yet ... and it’s still a long way to the zp ...
ang-kay
Quote: Sonadora
Wheat bran goes into the dough, right?
I put the wheat.
LyuLyoka
Tell me, what is the consistency of the porch and what it is before baking. I got it like low-fat sour cream. And when I took it out of the refrigerator, there was separated water in the bowl at the bottom
ang-kay
Julia, you probably poured 100 water, and 70 flour poured. There was a mistake in the recipe, fixed it. The result is a dough that you can tear off.
LyuLyoka
Yes exactly! Well, now it's clear, thanks
ang-kay
Sonadora
Angela, Thank you very much for the delicious bread! It's so delicious and flavorful mmm ...
The porch was made according to the first option: water 100 g, flour 70 g, fermented in the refrigerator for 24 hours.Then I did everything as written, gram per gram. The dough turned out to be a little sticky, but after several additions during kneading and kneading, by the end of fermentation it did not stick to hands at all.
To be honest, I didn't expect the bread to be so big. Baked in a saucepan with a diameter of 23-24 cm, a height of 15 cm, the bread took up almost all of it and rested against the lid. I didn't take a picture of a whole bread in the middle of the night, I hoped to do it in the morning, but my "mice" turned out to be more agile than me, quickly grabbing four peaks from the still warm bread. Therefore, from material evidence, only such photos are:

Bread with bran and seeds Bread with bran and seeds
Thanks again for the wonderful bread. I will definitely do more.

Shl The remains of the dough (85 grams) left for the experiment.
ang-kay
Marinka! It's so fluffy! Probably this pulish goes too! My bread is denser! Here. what does it mean to confuse! There is a new bread and so awesome! It is clear, because you have the hands of a master! Man, I've already baked it 5 times. Here and again today! The recipe and execution are simple, although the result is very pleasing. Thanks for sharing! I can't even believe that she Sonadora, used the recipe. Usually the other way around!
Quote: Sonadora
The rest of the dough (85 grams) left for the experiment.
I am nobody: girl-yes: But me first
Sonadora
Angel, you say too! For me, your bread is something unattainable! I really wanted to get such a crumb like the bread in the picture, there are such correct holes, but it did not work out.
And the bread is really wonderful. Insanely aromatic.
Quote: ang-kay
I am nobody but me first
So already. Here I started raising someone, but I don't know who yet.
ang-kay
Marine,I wrote my stupid thoughts to you there!
Mirabel
Angela, Super recipe, the porch has already been delivered. there will be bread tomorrow. Please ask especially gifted ones.
So you can bake 2 loaves from such a number of porches?
ang-kay
The form is heated together with the oven.
Mirabel
Angela, Yes, yes, thank you! I already saw it myself and corrected my message.
ang-kay
Vika, you can bake two.
Mirabel
AngelaThank you very much for a very good bread! I baked for a week and put a new porch again!
ang-kay
Vika, to your health! Thank you for sharing your impressions.
variety
Balin, well, I'm dull !!!! But I don’t understand this phrase from the recipe: “Round the dough, put it in a container greased with oil and leave to ferment for 2 hours. Stretch-fold once in the middle of fermentation. "This means that you put to ferment, after 1 hour stretch-fold, and again leave to ferment for 1 hour?
And yet, I do not have a kneader and a powerful combine with a hook ((Is it possible to knead this dough with a hand mixer or in a bread maker? And if so, how would you describe the dough that should result after kneading? Is it a bun? Or not keeps its shape, but does not stick to your hands?
Well, and another question: What is a "sofa"?
ang-kay
Quote: variety
Does this mean that you put to ferment, after 1 hour stretch-fold, and again leave to ferment for 1 hour?
variety, everything is correct.
Quote: variety
Can this dough be kneaded in a bread machine?
Can. On the program "Dough".
Quote: variety
the dough that should be the result after kneading?
Soft does not stick. This is written in the recipe description.
Quote: variety
And what is a "sofa"?
This is a support on the sides.
variety
ang-kay, thank you Now the main thing for me is to take courage and try to portray something with my pens growing from below
ang-kay
Lanochka007
ang-kay, Angela, advise, and if for this bread take whey instead of water (a supply of whey like shoe polish)
ang-kay
Svetlana, you can also use serum. Only make dough on the water. The fluffy whey should turn out and the dough will ferment less. So watch out and still heat.
Bysechka
Good afternoon Angela!
Please tell me, according to the recipe, proofing on paper, and then transfer to a hot dish in the oven and cover with crumbs?
As a beginner, I didn't understand a little. ...
ang-kay
Everything is correct. A form with a lid (cast iron, brazier, glass heat-resistant dishes) is heated together with the oven. When the bread has moved away, we transfer it together with the paper into this form and cover with a lid. It can be a cap and a stone.
Bysechka
Quote: ang-kay

Everything is correct. A form with a lid (cast iron, brazier, glass heat-resistant dishes) is heated together with the oven. When the bread has moved away, we transfer it together with the paper into this form and cover with a lid. It can be a cap and a stone.
Clearly, you have such a beautiful loaf in the photo! Can't it work without a form?
ang-kay
You can steam oven in a cast iron skillet or an inverted baking sheet. Put the baking sheet down, heat it up and pour a glass of boiling water into it. All this is done quickly. Bread on a stone (baking sheet, cast iron pan), boiling water and cover quickly.
Bysechka
Quote: ang-kay

You can steam oven in a cast iron skillet or an inverted baking sheet. Put the baking sheet down, heat it up and pour a glass of boiling water into it. All this is done quickly. Bread on a stone (baking sheet, cast iron pan), boiling water and cover quickly.
Thank you, I will!


Added on Friday 01 Apr 2016 3:06 pm

Angela, Thanks for the recipe and guidance, everything worked out! !!
Report in the heat of the heat
Did a double portion)))

Bread with bran and seeds
Antonovka
ang-kay,
Angel, made buns based on your recipe. I didn't have 1st grade flour and bran. I had to use regular and sesame flour, I had flax and dark and white and sunflower seeds and pumpkin seeds. It turned out very tasty, although not as airy as yours)) Thank you very much for the recipe - you need to find the bran, because I bought them and lost them at home

I have a question: will it be possible to make such a piece of bread with the remaining porch today or tomorrow?
ang-kay
Lena, that's great that I liked the bread rolls.
Quote: Antonovka
with the remaining narthex today or tomorrow it will be possible to make such a piece of bread again?
It can be better today.
Antonovka
ang-kay,
I will do so)) My husband and I really liked it, and the over-aged son said that he does not like it when he crunches on his teeth - but it is generally difficult for him to please))
ang-kay
Everyone has different tastes. You can't fit everyone.
Antonovka
ang-kay,
Angel, I baked bread from the second part of the narthex that day. This time I used the following types of flour: wheat flour for general purposes (300g) and spelled and sesame flour (~ 35g each). The dough was made in HP Panasonic, on Diet mode. The dough turned out to be just wonderful. I decided to make it in the form of a brick. I did it, the bread came out airy and tasty - my husband and I swept a loaf in 2 days, which is very rare for us

Bread with bran and seedsBread with bran and seeds

PS: And I found the bran on the same day - in boxes with spices, but after I had baked the bread, there will be a reason to repeat the bread

ang-kay
Lena, it turned out great. glad the recipe stuck.
Svetka
Here he is my handsome!
[Bread with bran and seeds]
Thanks for the delicious bread.
ang-kay
Svetka, handsome So fluffy. Lubricated with something?
Svetka
Yes, I smeared it with an egg for the holiday. It turned out to be mega gorgeous. True, I put the porch on January 3, I thought the bake was 5, but suddenly they pulled me up, and there was no time for the oven at all. Therefore, I took out the porch and fed it like sourdough, and left it for another two days. The mother-in-law just arrived, and I jumped for the cause. The porch turned out to be tasty and fragrant. I weighed it and recalculated it. And I got two heroes. I gave one to my sister and we got the second one. I showed him. Now I'm going to put on a new porch, otherwise there is not much left ...




I forgot to clarify, I bake with live yeast and Kulindorovskaya flour. And so without any changes.
ang-kay
Svetka, great)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers