Wheat bread with cereals and cereals (oven)

[Attention: if you are going to bake bread completely in x \ n, immediately set the program Basic (basic) in time 3.20-3.50 - for someone like in time.]

Wheat bread with cereals and cereals (oven)

Category: Yeast bread

Ingredients
Buckwheat flakes Multi-grain grits Wheat flour Total 430 g	30 g 100 g 300 g
Kefir (curdled milk) + water	200 ml = 250 ml
Salt	1.5 tsp.
Sugar (replaced 1 tbsp with semi-liquid honey)	1 tbsp. l.
Vegetable oil	2 tbsp. l.
Yeast SAF-moment (can be replaced with other active or fresh ones)	1, 5 tsp

Cooking method

• We will use multi-grain crumbs.
• Here I have a grain of Belovodye, which includes barley, rye, wheat. You can use other grits from other manufacturers, for example Large.
• I prefer to put all liquid foods in the bucket first, then flour and grains, then salt, sugar, yeast.
• We put the bucket in x \ n and turn on the batch program with a duration of 1.40.
• Attention: if you are going to bake bread completely in x \ n, immediately set the program Basic (basic) in time 3.20-3.50 - for someone like in time.
• Warning: in this recipe, the amount of ingredients is verified. But it is possible that you will need to add additional flour or water - this is normal.
• I prefer to go according to the "flour in water" principle, if the bread recipe is baked by me for the first time - this principle allows me to knead the dough without mistakes.
• At first, the dough turns out to be thin and you want to add more flour. But let's not forget that in the dough we have crumbs and flakes, which take a fairly large amount of liquid and by the end of kneading the bun will become normal, smooth, take on a normal shape.
• In this recipe and with such components, it is better to do Soft bun.
• The process of kneading the dough and its first proofing is over.
• And then you continue the process of proving the dough and baking bread in x \ n.
• I continue to work with the dough on the table, I will stand it for the second time in the oven, and I will also bake the product in the oven.
• Then I roll up a tight roll, and thus form a loaf. I make cuts on the dough piece and send it to the oven for a second proofing at 30 * C, until the dough piece is doubled.
• And do not ask me how long the dough should be proofed.
• I won't tell and I don't know! For me, the benchmark is the maturity of the dough, which occurs when the dough piece is increased by 2-2.5 times - and no more! Further, the dough can overripe, which will affect the shape of the loaf (crawl, settle) and the quality of the finished bread.
• The second proofing is over.
• Now we put the dough piece back in the oven and set the temperature to 180 * C - bread is baked. Previously, the workpiece can be greased with any mixture for this and sprinkled with various dressings.
• Since I do not have wheat bread, I did not grease it with a beaten egg (I prefer this grease).
• And don't ask me how long the bread should be baked in the oven! I do not know!!!
• For myself, I solved this problem by purchasing a temperature probe! Baking quality and readiness guarantee 100%.
• After the crust is browned well enough, I stick the temperature probe into the bread and bring the bread to readiness, reduce the temperature in the oven to 165 * C.
• Our dough is gray, so the crust of the bread will be darker than with pure wheat bread.
• Let's see what happened inside the finished loaf.
• But, pre-cool the bread until it cools completely, to room temperature inside the bread - about 25 * C.
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Note

Not everyone has the opportunity to purchase whole grain flour, but you want to eat a delicious bread with such flour.
I propose a way out and replace whole grain flour with another available option
I love to break gray loaves, which I do with great pleasure !!!!
On the bite, the grains and flakes dissolved, but still the consistency of the bread is not like wheat bread, but looser and not so soft. The crust of the bread is thin and crispy, especially the bottom of the bread is crunchy. The color of the bread with grains is gray.

I love this bread !!!!

Bon appetit, everyone!
You can read about the effect of different types of ingredients on the dough and its baking in the topic "The main components of bread dough and their effect on the dough" link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0

Dear Admin!
I specially registered to say thank you.
Thanks to your recipes, articles, comments, I now have consistently good all-grain wheat bread
The old sour milk dough was a good find for me.
With rye, it's still a problem, the store one is much tastier than mine.

[danilina]

Dear Admin!
I specially registered to say thank you.

With rye, it's still a problem, the store one is much tastier than mine.

danilina , thank you for the kind words, thank you for choosing my bread recipes

And deal with rye on the sly, believe me
Start with wheat-rye, and then gradually move on to increasing the proportion of rye flour in the dough, and switch to the rye dough technology.

Success

Oh Admin! May God grant you health and many years !!!
So I liked your kolobok in this thread, so I decided to make and bake it too !!
Weird nice kid turned out !! I soaked the groats and rolled oats with warmed up whey (I did everything on whey, what was found in the house!) - delicious, tasty !! We all liked it very much, most likely I will do it constantly.

Bake homemade bread for health!

Admin, but you can also wheat flour, at least 100 gr. replace with rye ???

This recipe has so much fiber, bran by quantity, and you also have rye flour there! The bread can be very tough. Then reduce the amount of bran

Although you can try all the options This is how our recipes are born, by trial

here he is, my handsome And what delicious again turned out! Already half a loaf is gone. Airy and gentle, it's even amazing how much I stuffed indigestible into it!

It's a very beautiful loaf! And you were afraid

Admin, thank you so much for the sooo delicious Pekla bread with the addition of Nastya flour (8 grains). I replaced kefir with whey. True, the size turned out to be Large, but this is the norm))) My are satisfied. I often bake according to your recipes. I even bought an inst. yeast, I had to read your topic on this issue. Thank you so much for your work

[nebes]

nebes, FOR HEALTH!
Nice to know that the bread is good! Thanks for the kind words!