Wheat bread with the addition of multi-grain flakes and grains with cottage cheese

Category: Yeast bread

Ingredients
Wheat flour	400 g
Flakes "5 cereals"	50 g
Krupka "3 cereals" Belovodye	30 g
Krupka "Plover" Belovodye	70 g
Curd serum	350 ml
Coarse salt	1.5 tsp.
Semi-liquid honey	1.5 tbsp. l.
Vegetable oil	2 tbsp. l.
Active dry yeast	1.8 tsp
Old cottage cheese	250 g

Cooking method

Total multi-grain grits - 150 grams, which is 37.5% by weight of flour - this is quite a lot.
I want to note that all the components in the bread recipe are clearly verified in terms of the amount of liquid, but when kneading, some adjustment of flour and water is possible.
I also want to warn you that I knead the dough in a bread maker on the Dough program, at a time of 1.40, and bake bread in the oven.
You can safely put the program Main (basic) on time 3.50. If you have this program for less time, it is better to set the program Cereal bread (or similar), 4 hours in time. This is necessary for baking bread with cereal grits (whole grain flour). The bread will be more successful and tasty.
So let's go! There is nothing terrible! We will make very soft and airy bread from heavy grains inside!
At the bottom of the bucket we put cottage cheese, whey, honey, butter - that is, all liquid products.
Sift flour on top and add grains and flakes.
Add salt and yeast on top.
I do not mind if you lay the food in the reverse order, or as you see fit.
We turn on the bread maker:
- I turn on the Dough program (time 1.40). If you bake bread in the oven, you will repeat all the steps after me.
- If you bake bread in a bread maker, then immediately set the Basic (basic) or Wholegrain program.
Start of mixing.
This is how the products look during the kneading process, with a slow first (preliminary) kneading of the dough. Flakes and pieces of cottage cheese are visible.
End of the first batch. This is how the bun looks after the first kneading, kneaded, but still shaggy. When you press on it, it sticks to your hands, but also soft enough.
Our task now, with heavy flakes, is to make a soft and pliable kolobok. But so that the bun does not float in the liquid at the bottom!
End of the second batch... Feel the difference between the first and second batch! Gingerbread man is soft, plastic, neat! Feel it with your fingers!
End of the first proofing. This is what the dough looks like after the first proofing in a bread machine.
What a pretty one !!!!! And his hat is neat !!!!!
The dough after the first proofing. This is how your dough will look like if you took it out of the bucket!
Look what a beauty !!! I show you on purpose - you yourself will not see this in your bread maker - then admire it from the side !!!!!
And closer ... you need to see it !!!!
Now our paths have parted!
You continue to bake bread in the bread maker!
I will mold the bread into a mold and will bake it in the oven.
I knead the dough and put it in the mold. The dough takes up half the volume of the mold - mark this mark. The dough should increase in volume by 2-2.5 times and no more. Do not look at the clock - the volume of the test is important for us - it rises as it rises.
I can tell right away that with this recipe and this bun, the dough rose quickly enough. This could have been foreseen, it was enough to see the dough after the first proofing!
The consistency of the dough is soft and plastic, it will not hold the form for the loaf!
It is very pleasant to work with such a dough, does not stick to the hands and molds very well in the hands.
We will melt in the oven at 30 * C.
End of the second proofing. Look what a neat crust turned out, even and without breaks - so everything is going well so far! The dough was exactly as far away as needed!
We increase the oven temperature to 180 * C and the baking process began.
Bread is ready! The crust still lifted in the oven, but remained flat and neat, the roof did not collapse!
I check the readiness of bread baking with a temperature probe 94-96 * C inside the dough.
I take the bread out of the mold and put it on the wire rack under the towel to cool.

Note

Let's look at the composition of cereals, how complex is the composition of the flakes, which will require a large amount of liquid and a special bun to make the bread decent and soft.

Composition of cereals:
Flakes "5 cereals" - oatmeal, barley, wheat, rye, buckwheat.
Krupka "3 cereals" Belovodye - rye, barley, wheat.
Krupka "Plover" Belovodye - rye germs (sprouts), rye bran, endosperm and outer layer of rye nibs.

Why do I use these products?
The composition of grains and flakes is quite varied and is present in the recipe in large quantities in relation to wheat flour.
For such a quantity of crumbs, a sufficient amount of liquid and sufficient lifting force are required.

For these purposes, I use old cottage cheese, which the older and sour, the better for the dough. Old cottage cheese in the dough works like yeast and makes the dough rise well.

Curd whey also has good lifting power.
Vegetable oil helps to make the dough more elastic and keep the crust of the bread in good shape

You can read more about the properties of products and their effect on dough and bread in the topic "The main components of bread dough and their effect on dough" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0
The bread turned out to be very, very soft inside, it breathes directly with a light touch !!!!!
The result is a beautiful and healthy and healthy grain bread !!!!
There will be no cutting !!!!!
The bread went to the eaters!

I recommend making this bread - you won't regret it!
And do not be afraid to use various ingredients in your recipes - it is important just to know the interaction of the kneaded products with each other and follow the rules of the kolobok - the rest will be done automatically!

Bon appetit, everyone! Bake and eat to your health!