Philips HD9046. "Long" wheat bread with oatmeal and dates

[Omela]

Philips HD9046. "Long" wheat bread with oatmeal and dates

Category: Yeast bread

Ingredients
Baked milk	150 ml
Water	200 ml
Vegetable oil	3 tbsp. l.
Salt	1 tsp
Wheat flour	400 g
Oatmeal	70-80 gr
Yeast (Saf levure)	1.5 - 1 + 1/4 h. L.
Dates	12-14 pcs.

Cooking method

• Soak the dates 2 hours before the start of cooking. Before soaking, it is better to boil them with boiling water or rinse them, so that later you can use a little water in which they are soaked.
• We sift the oatmeal, dilute the baked milk with water (who loves bread with pure milk - you can not dilute it, then its 350 ml). I made 150 ml of lukewarm boiled water + 50 ml of date water. Pour liquid into a bucket of the stove, add oil (I took 2 tablespoons of mustard and 1 tablespoon of refined sunflower) and salt. We pour out oatmeal. Sift the wheat flour and add it too. Add yeast.
• Further, as advises Omela, turn on the stove in any mode, where the kneading starts immediately (I usually start the 1st), and after 2 minutes we turn it off and leave it for a period of 4 to 7 hours (I kept it for 6 hours). After the required time has elapsed, we start the stove in mode 4 (French bread) and cut the dates in pieces into 4. At the signal, put them into the stove.
• We set the weight to 750 g, the crust is medium. The loaf turns out to be very soft and fluffy, of a pleasant cream color and with a delicate taste.
• 

The dish is designed for

750 g

Time for preparing:

3 h 50 min

Cooking program:

4 (French bread)

Note

You can make a shorter time variant, the same "French bread", but bake right away. Then it is better to take 50 - 100 ml of something fermented (I took varenets) and dilute with warm water. In any case, the oatmeal must be added first, so that it soaks longer. And it takes a lot of liquid, so first you need to monitor the bun and add liquid as needed.
Dates can be started immediately when you start the program, and not wait for a signal, then they will crumble more finely and evenly. Otherwise, they did not mess with me and some remained outside, which is visible in the photo.

Thank you, thank you - for the recipe !!!
Wonderful bread. I have it with one amendment - sourdough instead of yeast. The bread rose by one or two. And what a yummy ... that's another story. That's what I did. The incision did not have time))))

Wow, how cool!

Did you bake in the oven? Or does the bread maker have such a long shape?
I'm glad that I liked the recipe, thanks for rating

She kneaded the dough in a bread maker and baked it in the oven.

Also a good option. It turns out beautifully. I'll have to try it myself in the oven too, fortunately, now I have it.

I bake wherever it turns up, how is the mood and where there is free space)))) And in HP, and in a slow cooker, and in an oven. The oven is, of course, the best. The blush is of a higher quality than in electrical appliances. Although I do not disdain to bake in them.

I have not tried baking bread in the oven yet, because the oven has not worked for many years. That is why I bought a bread maker. But now the oven has appeared, and there are a hundred oooo recipes for it)) Although the bread is very good in HP.

Yeast bread can be healthy in HP, but I don't like to bake sourdough bread in HP. Here is an oven and MV - suitable. However, each housewife has her own subtleties, loves. If only there was a desire to create and get up in the kitchen)))

That's for sure - there would be a desire))) And so - the taste and color ... Let's create!

We will definitely.I already have a disease baking))) When the leaven begins to accumulate, I attach it to pancakes, to drinking kvass, to okroshechny kvass ... and then I also began to make leavened kvass from juices))))) ZdoroPsko ...

Well, leaven is a universal thing. And you, perhaps, will lay out the adaptation of the recipe for the oven? Here, or in your topic? Surely someone will come in handy

And you, perhaps, will lay out the adaptation of the recipe for the oven? Here, or in your topic? Surely someone will come in handy

No problem:
* Active wheat leaven - 200 g.
* Baked milk - 150 ml
* Water - 100 ml (or 50 g of water + 50 g of water from dates)
* Vegetable oil - 3 tbsp. l.
* Salt - 1 tsp.
* Wheat flour - 300 gr
* Oatmeal - 70-80 gr
* Dates - 12-14 pcs.

Soak the dates 2 hours before cooking.
Before soaking, it is better to boil them or rinse them, so that later you can use a little water in which they are soaked.
We sift the oatmeal. Dilute baked milk with water (whoever loves bread with pure milk - you can not dilute it, then 250 ml of it).
Pour liquid into a bucket of the stove, add oil and salt, pour oatmeal.
Sift the wheat flour and pour it too. Add the leaven.
We start mixing. Cut the dates into 4 pieces and, upon a signal, put them into the stove.
The loaf turns out to be very soft and fluffy, of a pleasant cream color and with a delicate taste.
Be sure to watch the kolobok, as oatmeal takes a lot of liquid.
Bake with steam for 30 minutes at T = 180 * C. First heat the oven to 200 * C and as soon as
placed a mold with a bread preparation immediately reduced the heat to 180 * C.

* Five minutes before the end of baking,
I remove the vessel with water from the oven.
* I took all the water from the dates.

Excellent thank you!