Bread with semolina and cereals on pressed yeast in a bread maker

Bread with semolina and cereals on pressed yeast in a bread maker

Category: Yeast bread

Ingredients
water	310ml
pressed yeast	12g
sugar	1 tbsp. l.
semolina (better than brand T)	50g
5 grain flakes	30g
dry onions, sesame seeds, flax seeds (option)	1 st. l.
whole grain flour (or 1 grade)	120g
premium flour (or general purpose)	200g
salt	8g
lard (butter)	15g

Cooking method

• This delicious, airy, simple and healthy bread has become my daily routine. My Panasonic 2502 bread maker bakes it at night, and in the morning the whole family wakes up to this wonderful aroma of fresh bread. I use durum wheat semolina (brand "T" or semolina) and long-boiled "5 grain" flakes (but you can also "4 grain "and just long-boiled oat flakes.) I definitely add dry onions, sesame and flaxseeds, sometimes even sunflower seeds. This does not in any way reduce the airiness of the bread, but significantly enriches the taste and aroma, as well as nutritional value. And, once tasted the lard in bread , I now always bake bread on it.An alternative can be butter, but by no means vegetable oil.Well, about yeast.About 15 years I used only dry yeast in the bread maker, but a year ago it turned out that only pressed , well, I put them, crumbling them into water in a bowl and stirring slightly with a horse.Since then I have been making bread in KhP only and exclusively on pressed yeast. Such airy bread with high wellness on dry yeast oh, I could never get it! Now, actually, how to cook. Put all the ingredients in the bread maker's bucket according to the order I indicated in the recipe. Run the longest delayed program so that you get 7-8 hours. In my bread maker I make French bread (6 hours) or diet bread (5 hours) with a delay of 1-2 hours. French is better. But it always works. Here is such an airy, but elastic, crumb and crisp! And aromaaaat!
• 
• Bon Appetit!

Note

In a similar way, I bake rye bread according to the recipe from the book to Panasonic, replacing part of the wheat flour with an amount of semolina and flakes similar to this recipe, and I take 16g of pressed yeast. Instead of onions, coriander. and I make rye bread on the program with a delay of 2 hours. It turns out this crumb:

Oh, Linochka, what a piece of bread! I'm the first. I took it to the bookmarks. I will bake, for sure.

[Natalia]

Natalia, yeah, the first one! Take it, bakes without hassle.

Well, for the day after tomorrow there is a new bread! And then everything is "good" for me.
Lina, have you tried it in the oven? Well, I don’t bake it in a bread maker, and there’s no crust!

Natasha is already ahead!

Flax, if you make it out of what I am, then you will have a crust, and there is no need to waste time.

No, my joy, in my Polaris there is no top fried crust, in all Polaris!

Have you tried lard? With lard will be. Well, the worst end is butter.
I tried it in the oven and on the hearth and in the cauldron. It turns out great. It's just that it is clean in HP, and the result is no worse.

Nooo, no lard, but I tried it on butter. Yes, and why and how I just didn’t try with this stove, but ... moreover, not with me alone, look at it in Temko.
And I don't have a recipe for rye bread from Panas's book. I'm all deprived
But about the oven, pleased!

Lina, the flour has already been taken away from me and the lock has been hung on the bread maker! And to the oven! But I know where the key is, and I'll bake it quietly at night. Only yeast would not forget to buy!

[Linadoc]

Linadoc, Lin, you didn't tell me (I bake in the oven).
This cho, I will not try your recipe?

[This recipe can also be used to bake bread in the oven. Knead the dough in HP or by hand for 15 minutes. Leave to rise for 2 hours in a warm place under the plastic wrap. During this time, do 2 stretch-fold * workouts every 45 minutes. Round off, let rest for 10 minutes under the film. Form a loaf and leave for the final proofing on parchment under a film or with steam in a warm oven for 1 hour. Cut and bake in an oven preheated to 230 * C with steam for the first 10 minutes, then reduce to 190 * C and ventilate and bake for about 35-40 minutes. You can bake in a cauldron, putting it in a cauldron with a lid already preheated to 230 * C for 35-40 minutes.]

you did not indicate for me (I bake in the oven)

Tonya and Lena! For you, relatives:
This recipe can also be used to bake bread in the oven. Knead the dough in HP or by hand for 15 minutes. Leave to rise for 2 hours in a warm place under the plastic wrap. During this time, do 2 stretch-fold * workouts every 45 minutes. Round off, let rest for 10 minutes under the film. Form a loaf and leave for the final proofing on parchment under a film or with steam in a warm oven for 1 hour. Cut and bake in an oven preheated to 230 * C with steam for the first 10 minutes, then reduce to 190 * C and ventilate and bake for about 35-40 minutes. You can bake in a cauldron, putting it in a cauldron with a lid already preheated to 230 * C for 35-40 minutes.

Oh, what a fine fellow a girl! How fast!

Tonya, we are relatives

[Rye option in the oven]

And I don't have a recipe for rye bread from Panas's book

Rye option in the oven... Brew 40g of malt with 80g of boiling water. Water 330ml, pour the brewed malt there. If there is no malt, then you need to take 400 ml of water. Dissolve 16g pressed yeast in this, sugar 2 tbsp. l., coriander crushed in a mortar 2 tsp (flax and seeds can be used), (you can also have ready-made rye sourdough 50g), then semolina 50g, flakes 30g, wheat flour 120g, rye flour 350g, ascorbic acid 0.5g, salt 8g, butter 15g. Knead the dough. If sourdough was added, it may be necessary to add 20-40g of wheat flour. Let it come up in a warm place for 2 hours with 1 wrap-up after 1 hour. Shape the bread and place it on parchment or in a mold in a warm place under plastic wrap or with steam for 75-90 minutes for the final proofing. Bake in a preheated oven without steam at 250 * C for 10 minutes, then reduce to 190 * C and bake for another 40-45 minutes. You can bake in a cauldron at 220-230 * C for 45 minutes.

[Linadoc]

Linadoc, Lina, it's good that there is also an oven version of bread!
You are such a fine fellow!

[Antonina]

Antonina, bites to your health!

Today I set to cook for the night, the bread came out amazingly tasty. Thanks for the recipe!

[Svetlana]

Svetlana, cook with pleasure! Well I say - lately this is my daily recipe, never let down!

[Linadoc]

Linadoc, yes, I will do it often now, my baby really liked it, it cracked already behind the ears it cracked

I will often do now

God help you! You can change the spices - marjoram, basil, seeds, flax, coriander ...

[Linadoc]

Linadoc, but can you do it on dry yeast? If so, how much should you put?

on dry it is possible, but such airiness will not work. Put 4g.

[Linadoc]

Linadoc, you have very fluffy bread! I will definitely bake, thanks for the recipe! Only the question is, is it necessary to put it overnight or with a delay, did not try to bake it right away, or does it affect the quality of the finished bread in this recipe?

whether it is obligatory to bet at night or with a delay

The delay is definitely needed for the yeast to dissolve and activate with sugar and semolina.

Thanks for the answer !

[Linochka,]

Linochka, baked bread, very tasty, the crumb is so porous, tender. My first experience of baking not only with flour, now I will bake often. I took flakes of 8 cereals and sesame seeds, no dried onions, added dried green, but it did not give flavor. I can imagine what a wonderful aroma is worth if everything is done according to the recipe. Thank you!

Virgos imagine this bread immediately gobbled up, usually we eat bread for 3-4 days, and then the next night I put another 1 such bread. I took long-playing oatmeal, since I have all the multi-cereal flakes of quick cooking, dried onions, sunflower seeds and semolina semolina. I wonder if you can put pumpkin seeds here?

[Elya]

Elya, I say, lately this is my daily recipe. Everything has been worked out and tested on loved ones.

I wonder if you can put pumpkin seeds here?

I think they are very heavy and will greatly reduce the airiness.

Well, I didn't wait until it cooled down, cut it hot, now a crust, but with butter!
Lina, well, it’s very tasty, the smell and taste of onions, sesame seeds, two pieces of hot stuff!
I am very grateful for the "not the last" recipe!

[elena kadiewa]

elena kadiewa, oooooo! It looks gorgeous! Eat to your health!

And a cake for you for a delicious bread, help yourself!

What a yum-dumb! Thank you, I'm already grumpy!

[Linochka,]

Linochka, came with a problem.Only the first time the bread was problem-free. Now it falls off during the proofing process. I tried the program "French bread", "whole grain", "basic". By the time the tens are turned on, the bread has already fallen. The best result is if I add the ingredients, leave for 4 hours, then knead for 1.5 hours and bake for 1 hour. Then at least a flat roof. Yesterday I baked it again - height 6 cm, edges - 10 cm. And the crumb is rather rough, albeit porous. What to do?

[Elya]

Elya, best of all I had on "fast basic". Try this mode.

[Lina,]

Lina, okay I will try.

Good evening. Do I need a delay if baking with dry active yeast? Maybe the main mode will do? How much dry yeast to take, if possible on them ...



And you can learn more about the rye recipe, the photo of which is posted on the first page.

Good evening. She didn’t wait for an answer, but she baked the bread, the composition seemed very nice. In our house, flour of the first grade, and flakes, and different seeds are welcome ...



















The bread turned out to be large-porous, soft, fragrant, with a crispy crust, slightly crumbly (well, this is understandable: the first grade flour contains bran, flakes, semolina - there is no gluten in them). Dried onions and sesame seeds are felt well from the additives. It seemed that there is not enough salt, probably next time I will slightly increase its amount. DELICIOUS! Thanks a lot to the author!
I baked in a Redmond 1910 bread maker in the main mode without delaying the start. I didn't get the pressed yeast. Baked on dry firm "Pakmaya". I manually increased the pause between the first and second batch. The bread "rested" for about 50 minutes. I did this so that the semolina, flakes and flour swell well, the seeds took the necessary water.
And yet, the liquid is too much. I had to add 4 tbsp. l. flour with a small slide (not measured). In principle, a fifth tablespoon could be added. The gingerbread man, though he was ready, was a bit damp or something ... Next time there is not much liquid, but I will cut it down.



The bread rose above the bucket. The roof is not flat, but "fungus". But this is again due to an excess of fluid.
Baking in terms of 350 gr. flour of the highest grade.

Water - 540 ml. (in reality, you need a little less)
Dry yeast "Pakmaya" - 1.5 tsp.
Sugar - 1.75 tbsp l. (next time I will reduce to 1.5 tbsp. l.)
Semolina TM (T did not find it on the shelves) - 87 gr.
Flakes 5-grain company "Tsar" long-term cooking - 52 gr.
Dried onions - 1 tbsp l.
Sunflower seeds - 1.5 tbsp. l.
Sesame seeds - 1.5 tbsp l.
Flax seeds - 1.5 tbsp. l.
First grade flour - 210 gr.
Premium flour - 350 gr.
Salt - 1.75 tsp (next time I will increase to 2 tsp.)
Melted butter - 26 gr.




My husband liked the bread too. I recommend to all! :-)
I will definitely report on the reduction of fluid during the next batch.




By the way, the crumb doesn't crumble at all ... Only the crust crumbles.



Since I increased the proportions according to the algorithm, I also increased the baking time in manual mode by 10 minutes. The bread is perfectly baked.



I don't understand why this bread has so few fans ...

[Anastasia]

Anastasia, beauty turned out! Clever girl!
I was offline, so I couldn't answer. But I see you did it without me. Delay is especially for compressed yeast; if done with dry yeast, no delay is needed. We take dry yeast 3 times less than compressed yeast, i.e. 4 g (1 tsp. From CP). Adjust flour and liquid according to their ingredients. I have long-boiled flakes, they take more liquid, like flour 1c compared to premium flour. And my semolina is from durum wheat (semolina), it also takes more water. But everything can be chosen for yourself.

Thanks again for the delicious bread! :-))



And you can learn more about the rye recipe, the photo of which is posted on the first page.



The proportions are not quite clear ...

[Linadoc]

Linadoc, Lina, colleague, thank you for the great recipe!
Did exactly according to the recipe up to grams, put it overnight with a delay in "French", only without dry onions and the result is exactly the same as in your photo. Very tasty, rubbery crumb, just what you need. Thank you!

[Marina]

Marina, I'm very glad that the recipe came up, colleague! Pekies for health!

[Linadoc]

Linadoc, thanks for the recipe! My eaters love "regular white bread" the most, but I get bored all the time baking the same thing, and sometimes I bully. This recipe is very suitable for such a little hooliganism.
I understand that the zest of the recipe is in pressed yeast, but I don't like it and don't keep it at home. On dry ones it turned out no worse, look:


We need to reduce the liquid a little, but I'll pick it up for my flour. And I'll try on a low-yeast mode, which is my favorite lately.
The bread is very aromatic and rich in flavor. The flakes were only oatmeal, I had already bought multi-grain for the next hooliganism. I slightly fried the seeds in the microwave, but the main bread eater asked the large ones not to put them (although I just liked it). So we will do with sesame and linseed. And in autumn I will dry the onions and it will be absolutely wonderful!
Yes, melted chicken fat acted as lard - it blended in very well, now all of it is only in bread!

[Svetlana]

Svetlana, it turned out great! Porous and airy, great! Yes, you need a little less liquid. And the pressed ones can be easily replaced with dry ones, just take them 3 times less.