Bread "Health" from whole flour

[Here's a slightly modified version of mine:]

Bread "Health" from whole flour

Category: Yeast bread

Ingredients
Yeast	2.5 tsp
Oat flakes (I put it between yeast and flour, so as not to mix with water)	60 g
Flour white	140 g
Whole grain flour (Part of the flour can be replaced with 2-3 tablespoons of bran and wheat germ. If not replaced, leave the weight of the flour according to the recipe)	280 g
Milk	380 ml
Salt (I had extra finely ground salt)	1 1/4 tsp
Brown sugar	3 tbsp. l.
Olive oil	3 tbsp. l.
Panifarin	1 tbsp. l.
Cumin (or coriander) (Put at will)	1 tbsp. l.

Cooking method

• Here's a slightly modified version of mine:
  
• (Bookmark - dry ingredients first, liquid at the end)
  
• It is better to keep an eye on the bun during kneading, it should not be tight.
  
• 
  
• I have a Panasonic - 250
  
• I use the measuring cup and measuring spoon that came with the X \ P.
  
• 
  
• 
  

Cooking program:

Program - Basic, size - L, crust - light

Note

I would like to share a recipe for delicious bread from Michelle from Cooking.

I baked it repeatedly and according to the author's original recipe, and slightly modified it for my bread machine.
With the permission of the author, I quote this recipe here.
My comments.
Tired of numerous and unsuccessful attempts at baking rye bread, I settled on this recipe.
We use it the way we always used rye: we eat it for lunch and dinner.
The bread is creamy, slightly sweet and slightly nutty.
Recently, I have additionally "improved" him: I replace part of the whole flour with two or three tablespoons of bran + wheat germ.
So here's a recipe from Michelle:
(The author puts liquid ingredients in cotton first, then dry ones)

Here is one of the many times proven recipes that I use almost every week (bake for kids, for sandwiches for school) in the form of a "brick" or buns:

Dough:

1/4 Art. water
18 g fresh (or 2 teaspoons dry) yeast
1 tsp honey

Dough:

3/4 Art. oatmeal
1 tbsp. milk
50 g sl. oils
1/4 Art. honey
2 tbsp. whole grain flour
1 tbsp. white bread flour
1 tbsp. l. gluten (if possible)
1.5 tsp. salt
1 tsp cumin seeds (optional)

Dissolve yeast in warm water and add 1 tsp. honey. Set aside.
Pour hot milk over the oatmeal. Add melted butter and honey.
Sift both flours, gluten and salt separately.
Pour the mass with oatmeal onto the bottom of the bread machine, pour all the flour. Make a small funnel in the flour layer and pour the dissolved yeast into it so that they do not come into contact with the liquid layer under the flour.
Set to "Dough" mode if you are going to shape buns or bake a loaf in the oven. Or the regular bread mode (about 3 hours kneading + baking), if you want to bake in the bread maker itself.
Caraway is added in the middle of the batch (my bread maker signals this to me).
Also look about in the middle of the kneading, what consistency the dough itself will be. Usually I don't add anything anymore, because I have already said that this recipe has been tested many, many times, but based on the fact that we live in different countries, accordingly, our flour may be different. Therefore, if you see that the dough is too dry, add 1 tbsp. l. water and continue to monitor the consistency. If, on the contrary, the dough is liquid, then add 1 tbsp. l. flour.
If you bake bread (or buns) in the oven, I usually grease them with an egg and sprinkle with oatmeal before baking.
This bread is very tasty and due to the fact that it does not contain eggs and sugar, namely honey, it does not stale for a long time (I have never seen it become moldy), and it also tolerates freezing perfectly.

Flour 1 cup - 140 g
Milk / water - 237 ml
chayn. spoon - usual, tablespoon

Nice bread turned out
Katrin, thanks for the recipe!
I did it according to your modified version, only I have a bookmark in a different order: "first liquid, then dry." Milk seemed a bit too much and I took 350 ml. Sugar replaced with honey - 1.5 tbsp. l. enough. No cumin added. The rest is all as written, only I chose the middle crust, now I know that in vain ...
The bread turned out to be good - beautiful and clearly useful





Have you tried Michelle's recipe? I'm thinking of trying it, especially since H \ P are similar and the order of the bookmarks is the same.

Viki, if you first put liquid ingredients in your cotton, then you can safely do according to Michelle's recipe.
She has a richer and sweeter version
I did it differently, including the way it was written by the author. But I did not boil the cereal, but put them between flour and yeast. After all, it was necessary to adapt the recipe to fit your own

You have got a very appetizing bread!

As for flour ... For some reason, lately I have noticed that I always add water to all the recipes I try to make.
Otherwise, the bun turns out to be very cool. I don’t understand what’s going on with flour .... although I have been using it for many years. This flour is Predportovaya, St. Petersburg.

So you can safely subtract 10 ml of water in the recipe.

My family is very fond of this bread, I advise everyone to bake, strictly according to the recipe and very tasty!

Katrin, tell me what kind of flour do you measure, which is attached to the CP or special for flour? I measured it with a special one, so the dough is very steep, like a lot of flour?

[elena R]

elena R , the main thing is to measure flour and liquid the same glass.

The first time I did it, measured the flour with a measuring instrument for liquid from HP, then decided that it was not right, bought a measuring measure for flour and no more bread came out.

[elena R]

elena R
Maybe it will help you THIS IS THE TOPIC ...

Did it yesterday, thanks.
The top turned out to be strange, but I like
Instead of whole grain, I used wheat grits ground in a coffee grinder. It will be necessary to purchase normal whole grain flour.
The bread tastes great.

Here is my Health. The bread is very tasty, I liked it, but my husband didn’t, so I’ll have to count on a small loaf for the future.
And here's what - I didn't want to form a bun, the mixer diligently "floated" in the porridge, I added 6 tbsp. l. flour, it turned out to be a sticky bun, very soft, but I didn't pour more flour and it turned out to be a fine fellow, the flakes swelled and turned out to be a pretty bun and such a bread. The dome before baking was of an ideal semicircular shape, very smooth, but fell through during baking, so maybe it should have been some more flour ...


Incision

Yes, you need to add a little flour, you can see that the crumb is very wet at the top

Next time I'll try to correct the flour. Thank you, it's especially nice to know that I made the right diagnosis))))

I still can't find a recipe for health bread that was once sold in stores. I liked him very much. I came out here by searching. At first I thought to make it on 4 cereals, but I thought that it was most likely made on oats ... Therefore, I left it only, and even plus bran.
V / s Sokolnichya 210g
c / z psh. French thing 130g
Salt and sugar 1 tsp and 4 tsp
five-minute oats flakes 50g
Bran oats 30g as is
Sub. oil by eye, about 2 tbsp. l.
Pale tea leaves 50g + topping up and skfirmed milk I don't know how much.
Yeast 15g.
I interfered in cotton, I had to top up the tea, everything took and took water, but, as it began to stick to the walls and after the brace, it came off at the end of the batch, I stopped refilling. Now I will bake, but in the oven.

Baked for 43 minutes. first with steam at 160 °, then at 140 ° C without.


But health is not in taste, and in appearance too. On yum, roughness, or whatever you call it, is not enough. The crumb turned out to be very airy, my health did not have this ... Maybe I needed more flour or flakes? Help someone.

It won't help? Multi-grain wheat bun https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62373.0

Went to watch