Philips HD 9046. "First-class" wheat bread with semolina and rye talkan

Category: Yeast bread
Philips HD 9046. Premium wheat bread with semolina and rye talkan

Ingredients

baked milk 100 ml
sour cream 1.5 tbsp. l.
water 200 ml
salt 1.5 tsp.
honey 1.5 tbsp. l.
malt 2 tsp
wheat flour of the 1st grade 450 g
semolina + rye talkan 25 + 25 gr
sunflower seeds or mujum handful
Vegetable oil 1.5 tbsp. l.
yeast (Saf levure) 1 tsp with a slide

Cooking method

  • Steam the malt with boiling water until it becomes a thick porridge and leave under the lid. Add sour cream to baked milk and top up with warm water to make 350 ml in total. Pour salt into the warm mixture and add honey. Stir and pour into the HP bucket. Add vegetable oil (I have mustard oil) and malt. Pour semolina and talkan. Sift wheat flour, put in a bucket and add yeast. If we add seeds, then immediately, if raisins - on a signal. We set the mode "French", medium crust.
  • The taste is bright and spicy, the malt gives a deep brown color. The bread rises very well. I put a weight of 1 kg, for some reason it rises worse by 750 g
  • Philips HD 9046. Premium wheat bread with semolina and rye talkan

The dish is designed for

1 kg

Time for preparing:

3 h 55 min

Cooking program:

French bread (4)

Note

Talkan can be replaced with whole grain rye flour or any kind of flakes. You can make either 50 grams of talkan, and then the bread will be coarser in structure, or 50 grams of semolina, then it will be whiter. In this case, the malt need not be added.

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