Bread with oatmeal, bran, sesame and seeds

[Natasha]

Natasha, the bottom line is that in a bowl of HP you immediately brew the lobe with boiling water, and when it cools down you add compressed yeast. If your yeast is dry, add it along with flour.

Kneaded on pizza, then dietary.

it took you a long time, it is peroxide. I brewed it, added everything else, turn on the "main" or "Diet", on it and do the batch and everything else. Add flour if you see that it has been kneading for about 10 minutes, but it is still smeared on the walls. If only it smears a little along the bottom, and sticks off the walls, then do not. A bump is usually a sign that there is a lot of flour.

: girl_red: Linochka, thanks for the answer! Yesterday I took the bread to the hospital, they took it away .... Now another one is baking .... If there was a lot of flour, then there will be again ... Today I laid everything as it should be in Panase - yeast, flour, locks, kefir, sugar , salt ... When kneading added vegetable oil, seeds. She took 320 grams of flour and added another spoon. It will be ready soon. Let's see what's there. I liked the bread so much that I will strive, maybe I'll try it in the oven. I'm not a specialist in baking bread ... Is it possible to break the bookmark in Panase-? Better, of course, when all the lukewarm is kneaded? As will be ready to unsubscribe.



: girl_dance: My bread is ready ... Just as tasty, but the roof was even, and when it cooled down, it fell a little: (If in the first one it was bumpy, but convex, then here ... I'll try again.

but the roof was flat, and when it cooled down, it fell a little

But now the flour is not enough. I also have Panas 2502. He is my fourth HP, the previous 3 "budget" ones burned out from daily use each after a year. Panas is holding on for the 6th year. I put it into it as I wrote it. And I pour dry yeast into a special device. In any case, it is still better to brew the whole lobe and even salt, sugar, oil right in the bowl. Leave to cool in the HP, mix by hand and then add according to the recipe and the yeast only until flour (pressed) or together with flour (or in a special department) dry. Then everything will be kneaded evenly and efficiently and the yeast will not peroxide and will not die from boiling water. By the way, I insist on butter or lard. Vegetable oil may require more flour, when baked, harmful aldehydes are formed in it and the taste of bread is worse (especially, crusts). And the calorie content is the same. And when kneading, control your kolobok, as I said - by sticking to the walls at 8-10 minutes of kneading.

[Linadoc]

Linadoc, Lina, from your post it turns out that vegetable oil cannot be implied in baked goods?

: mail1: Linochka, thank you! next time I will take into account all the comments and add butter: rose: I never get it - if the bread is dense, then there is not enough flour? But this time the bun was denser, less slurry at the bottom. I have no specials. compartments for yeast. In a couple of days there will be a take three. Hope it will be better. Or maybe pour yeast as the kneading starts? Or a completely stupid question

vegetable oil can not be used in baked goods?

la
No, Light, you can, of course. But the result is worse and no benefit

Or maybe pour yeast as the kneading starts? Or a completely stupid question

Not a stupid question at all! This is exactly what happens in my Panas - the yeast shoots out 5 minutes after the start of the kneading. And the result is excellent.

[Linadoc]

Linadoc, Lina, thank you very much for the wonderful bread! I liked it very much! I did it twice: for the first time, I mixed everything according to the recipe, except for sesame and flaxseed (they don't eat them at my place), and baked it in the form of buns, about 70g each.Delicious, fragrant buns. The second time I kneaded the dough with a spoon in the evening, put it in the refrigerator until morning. In the morning I also baked in the form of buns-bars, 100 g in weight - it turned out already bread: the crumb is rubbery, elastic! Well, very tasty! I used Monastyrsk oat flakes and wheat bran. I added 30 grams of semolina out of the total amount of flour to the dough (bad flour). That's it, now this is my recipe on duty - with night fermentation, various bran and seeds. Fast, hassle-free and very tasty! Once again - a huge thank you !!!!!
Girls, bake - you won't regret it!

[Natalia]

Natalia, I am very glad that the recipe suited you too! I have had this on-duty recipe for a long time, and everyone is happy. I also change the seeds, bran, and sometimes add fruit fiber or malt. The result is always pleasing!
Yes, and now I have adapted to the oven on the "fast" prog, because there is always a lot of things to do. And so in 2 hours the bread is already ready. Only yeast needs a double amount as always on quick bread. But this is not scary, because at T above 45 * C, any yeast dies. So we have completed our task and that's it.

[Lina]

Lina, I have not baked in HP for a long time, I use it for kneading. And this option - without kneading, with a spoon - is very convenient for me: the dough can perfectly wait in the cold store for a day, the time has appeared - I baked it. True, in this case, I put half of the yeast. I will also try with the addition of malt and all sorts of different grains and other additives. Well, just not bread, but a constructor "skillful hands"

[Linadoc]

Linadoc, Linochka, I love this bread dearly and forever! Especially the crust with morning coffee! There is nothing more to wish for, and if on top of the cheese or sun-dried tomato / cream / - BASKETS! baked in different modes: on the main it turns out denser and more aromatic, on the dietary one - more fluffy and higher ... So thank you for this deliciousness and forgive me that there is no time to say all this
and these are my today's / on the right, a fluffy on a dietary / and my changes: instead of kefir, whey from cottage cheese and at the end of the kneading I pour a little sesame into a bucket. odor oils




where is my photo?

baked in different modes: on the main it turns out denser and more aromatic, on dietary one - more fluffy and higher ...

Ol, for the last 2-3 months I have been baking only on the "fast" mode and always have an excellent result, it crawls out of the bucket.

instead of kefir, whey from cottage cheese and at the end of the kneading pour a little sesame seeds into a bucket. oils

I only use serum, because I always have it and there is a lot of it. And always in butter, because a completely different taste and aroma
And I'm very glad that the recipe suited you too! Pekies for health!

I have been baking the last 2-3 months only on the "fast" mode

and if in the morning for ex. will not work? ferment?

Yes, I have it not as fluffy and tall as on the "fast". And I like it on "fast", 1h55min and the bread is ready. Only yeast is needed 2 times more. But that's okay. They raised the bread and died during baking, not a single yeast can withstand heating above 42 * C.

aha, I understood everything, thanks!

My favorite bread! Thanks for the recipe!

[Nataliya]

Nataliya, glad that you, too. Pekies for health!

What a yummy !!!
Tell us how long-boiled flakes look like?

I have never baked bread. Need to try.

Tell us how long-boiled flakes look like?

It is a flattened whole grain. Take the simplest ones, often in packages of 400 g they are sold at a ridiculous price of 11-18 rubles, they should be marked "cook for 20 minutes"

[Katerina]

All right Katerina explained. This is the healthiest oatmeal. They are also called "Traditional" and are cooked for 15-20 minutes. I don't use others, like refined premium flour, health and body shape

I baked bread today, delicious, big airy, but the guests said a lot of sweets, next time I will reduce the sugar to 1 spoon

I liked the bread very much. Today I baked for the fifth time, But the roof fell again.
I bake in the oven. What is the problem, I do not understand. She added and subtracted flour.Everything else is prescription.

[olgavas]

olgavas, Olya, it is quite possible that your yeast is nimble and before planting in the oven, they have not yet finalized their own, therefore, they are being finalized in the oven and it turns out overstretching, which falls through the roof. Well, that's what I think. For my yeast, 15 grams per 400-410 grams of flour is double the norm. My pressed yeast needs half as much.

Try to reduce yeast

Either there is a lot of water or it stops standing in the proofing

[Waist]

Waist, Thank you. I will try to reduce the yeast. After baking, there is a persistent yeast smell. Probably true thermonuclear yeast.



katko, I will reduce the liquid. I like bread, I will experiment more.

take bread with a report -
baked in HP, forgot to add additional flour, for those wishing to bake in HP (as indicated by the author), therefore I am a little dissatisfied with the flat (but not a failed) roof. We will work on these! The only seeds found in the house were flax seeds. As a result, the most airy bread! oh, what a crunchy thinnest crust! bread for favorites. But!!! until it cools down, it smells like yeast (added raw), in the next. just try to reduce their number. THANK YOU!

[echeva]

echeva, Evgeniyaif you decrease pressed yeast, then they need to be activated before adding so that they are ripe by the time of baking, then there will be no yeast smell from the finished bread.

[Waist]

Waist, Natalia, thanks for the tip ... does it apply to compressed yeast? And has anyone had any experience with yeast reduction?

[echeva]

echeva, Evgeniya, great bread! Clever girl!

until it gets cold-smells like yeast (added raw)

If raw, then they must be dissolved in whey or whatever you have sour milk at the very beginning, and then separately brew the flakes and so on. And add the dissolved ones to the cooled tea leaves. And reduce the amount by a third.

Based on (because I didn’t weigh and instead of flakes the flour was turned out) the dough .. part for a type of pizza in the Princess pizza maker, the rest in bread




Thank you Linadoc for the deliciousness and usefulness

[Linadoc]

Thalia, Natalia, thanks for the advice ... does it refer to compressed yeast? And has anyone had any experience with yeast reduction?

Zhenya, yes, my advice is about pressed yeast. For a long time I want to bake this bread, but everything ... I forgot, then I baked my attendant And now only by the end of next week I will be able to bake with a decrease and activation before laying.

Linadoc, we really liked your dough (I reduced my pressed yeast for him), I baked pies and cakes from it

Dough pies with oatmeal and rye flour (Linadoc)

, now I want to taste the bread
Thanks for your recipes!

Based on the

Linadoc

fulyuhanka!

[8 g]

I baked with reduced compressed yeast: I used
8 g Polish pressed yeast, which are similar to the Russian Lux in their strength.
The yeast is activated separately.
Bread maker: Panasonic.
Program: Diet / Whole Grain.
Flaxseed slightly ground + whole sesame seeds.
Oatmeal: quick cook, no others

I just pulled out:



It cooled down and shrank - there was not enough flour:



Incision:



The bread turned out to be very soft, even if you eat it with your lips. And this despite the fact that my main flour is strong bread, there is no second-grade flour here, or I don't know.

PS: The porosity turned out the way we like it. If you add flour / reduce the liquid, then the yeast will have to be increased a little to raise a tighter dough.

A very good result! Excellent color and porosity, good composition. Clever girl! You need to choose a liquid for your flour and for your flakes, different flour and different flakes take different amounts of liquid. Long-boiled flakes require more liquid than fast ones. I've just noted already that the best result in Panas I get on the "fast main" mode in 1h55 minutes. And on "dietary" it is lower and denser. Apparently, because it is already warm at the beginning of the kneading due to brewing and with whey, which significantly accelerates the maturation of the dough.And yes, bread is always fluffy and fragrant.

[Linadoc]

Linadoc, this bread has been registered in our house for a long time, but I won't make it with THANKS! Only my cooking technology is different - I bake in the oven, so I put only 5 g of yeast, but I always put 200 g of the finished dough in the refrigerator and use it as an old dough for the next bread. Very fragrant and soft bread turns out, does not stale for a long time! My thanks to the author of the recipe!

[j @ ne]

j @ ne, Evgeniya, I am glad that the bread has taken root, and even in the oven version. I also love bread on the old dough, it turns out very perfumed

[j @ ne]

j @ ne, you raw yeast 5 gr. put?

[Olga]

Olga, yes, when buying, I immediately divide a 100 g pack of Lux yeast into 20 parts (I use small scales), put them in film pieces and put these "sweets" in the refrigerator. Since I add a piece of dough (old dough) still saved from the last bake, the total strength of the yeast is enough for the bread to grow. And, baking in the oven, I am not tied to the duration of the HP program, I can stand a little longer, if necessary.
I have been making this bread since the recipe appeared, the process has been worked out.

[Linadoc]

LinadocThanks a lot for the recipe!

The bread is very, very tasty! Soft little! When I shook it out of the bucket, even the roof was crumpled, so soft!

I baked in the main mode, I took 10 grams of yeast, I think 8 grams would also be enough.
Such a cut

Even those in the family who do not like bread with seeds said that such bread should be baked!
Thanks again! I think I will bake this bread often.

[Natasha * Chamomile]

Natasha * Chamomile, a great!
I'll wet it right now too

[Natasha * Chamomile]

Natasha * Chamomile, great bread turned out! I have him on duty, daily. Recently I also put on the main mode. Yes, 8 grams of yeast is fine.

I also did it with 8 grams of pressed yeast in the main mode, I am very pleased with the result.
The bread rose to the top of the bucket.
Delicious, but a little bit bitter for some reason, just a little, not critical.
Perhaps this recipe will also be my daily duty)

slightly bitter for some reason

Flaxseeds can produce a bitter taste. It is better to fry them a little or reduce the amount. Or buy others, these linseed oil is rancid, apparently.

Sesame can taste bitter too
And also oat flakes ...

Flaxseeds can produce a bitter taste. It is better to fry them a little or reduce the amount.

Thanks for the advice, I will try.

And also oat flakes ...

First of all, I thought about them, because the flakes took a long cooking, the cheapest. Usually I buy cereals for 3-5 minutes of cooking, but then somehow I made a mistake in the store, only at home I found out that I had bought the wrong thing) Well, the cereals lay in the closet, so I decided to put them in the bread, because the recipe indicated exactly long cooking.
I'll try with others, with my usual fast ones, which I like in the form of porridge.

[Linadoc]

Linadoc, all according to the recipe, she was in shock
Mode: Diet




I haven't baked in Panas for a thousand years
On the Diet topic b)
It seems to work out

all according to the recipe, in shock

are you okay? Out of habit, I read it five times!

It seems to work out

Fine!!! And no take

are you okay?

Once a year you can use a prescription

Lina, thanks for the recipe! The bread is delicious. Only while she was taking it out of the bucket did it fall apart. But this is my own fault. I knew that lately all the bread sticks to the bucket, so the bread maker works with a dough mixer. And yesterday I set it up a bit late, so I decided not to bother with the oven. So the crust is separate and the crumb is separate. But I will repeat it unambiguously, but already in the oven.

[Linadoc]

Linadoc,
Thanks for the recipe! Delicious bread. The dough is excellent. Baking with a hearth, dividing into 2 buns.



I will definitely repeat.