Wheat-rye bread with grain mixture "Gourmet"

[Opara]

Wheat-rye bread with grain mixture "Gourmet"

Category: Yeast bread

Ingredients
Opara
premium wheat flour	333 grams
water	166 milliliters
pressed yeast	7 grams
Lobe
oat flakes	40 grams
sunflower seeds	70 grams
wheat bran	10 grams
pumpkin seeds	5 grams
linen	12.5 grams
caraway	2.5 grams
water	125 milliliters
Dough
dough	all
premium wheat flour	83 grams
peeled rye flour	83 grams
sugar	22 grams
malt extract	27 grams
water	44 milliliters
salt	10 grams (I put 11)

Cooking method

• Opara

• Dissolve yeast in water, add flour and knead a firm dough. Cover and leave to ferment at room temperature.

• Fermentation for 90 minutes. Dough will increase in volume by 2-2.5 times.

• Lobe

• Pour all ingredients for the lobe with cold water and leave for 1 hour.

• Dough

• Kneading the dough in a Bomann KM 398 CB processor with a hook attachment. Pour in two types of flour, break the dough into pieces and add to the bowl. Add the cereal mixture and the rest of the ingredients.

• Switch on the first speed and start mixing. After 3-4 minutes, switch to the second speed and knead the dough. Stop kneading a couple of times and peel the dough off the walls. Kneading 15 minutes.

• Dump the dough onto a wet or oiled table. The dough is viscous, but does not stick to wet hands. ***

• Round the dough and put it in a greased dish.

• Cover and leave to ferment. Fermentation for 90 minutes with one stirring in the middle of the process.

• The dough is in the middle of fermentation.

• Dough before shaping.

• Divide the dough into two pieces using a scale. Form two loaves. Place with seam down, cover and leave to stand. Proof for 50-60 minutes.

• Before planting in the oven, sprinkle the bread with water from a spray bottle.

• Bake in an oven preheated to 240-250 degrees on a stone. First 10 minutes with steam. We remove the steam, briefly ventilate the oven. Reduce the temperature to 180 degrees and bake until tender. I have a total baking time of 40 minutes.
• We take it out, let it cool on a wire rack, cut it and enjoy.
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

2 loaves

Time for preparing:

4.5 hours

Note

Shared bread recipe with me Svetlenki light, thank her very much. A bakery worker gave Sveta the recipe for "pull". Therefore, the recipe contains such marvelous numbers. I had to recalculate the volume acceptable at home.
When I asked permission to publish this recipe, Sveta gave permission, saying that there will be more on the forum with one good bread! By the way, she bakes it in HP.

What can I say about the bread itself? This is my favorite now. I bake it very often. It tastes delicious until ... you can't find the words.
About the test.
The dough I get is different. It can be denser, gathered in a kolobok or such as in the photo. When the dough is denser, you do not need to scrape it off the sides of the bowl during kneading. It all depends on the flour and humidity in the atmosphere. But I never added water, let alone added flour. For any dough consistency, the result is wonderful.
I hope you enjoy it too. Highly recommend!

Angela, thank you very much for such a cozy healthy bread !!! And bake in a bread maker by simply loading the ingredients according to the instructions for the HP? Do seeds need to be soaked in water?



And if you bake bread in the oven, drain the water from the lobe?

[Jeanne]

Jeanne, not at all. You definitely need to soak the seeds. I myself did not bake in KhP. Baking in KhP is not interesting to me at all. But I almost always use HP for mixing. I think that Sveta will explain everything clearly. I’ll ask.

[Angela]

Angela, Good job! Very tasty, beautiful bread and a lovely sight!

I think that Sveta will explain everything clearly. I’ll ask.

Well I will wait!
If I have time, I'll try to bake it in the oven! Do you drain the water from the lobe, or is it all absorbed?

[Natasha,]

Do not drain. Everything is in the dough. This is all the liquid is included in the recipe.

tasty,

Natasha, Thank you)

Angela, the soulful bread turned out. I wish you victory in the competition.

[Angela]

Angela, beautiful bread Good luck in the competition.

[Natasha]

Natasha, Albina, Thank you!

Angela and I sincerely wish you good luck in the competition! I hold my fists for you !!!

How I love bread with all sorts of seeds, my family does not eat that, but for my beloved all the way I pile, let them envy ...

[Jeanne]

I love bread with all sorts of seeds

I just love it myself)
Jeanne, Thank you)

Angela, and put bread on a hot stone? I have a pizza circle. Probably two bread will not fit. If you bake one by one, do you not need to remove some of the dough after proofing in the refrigerator? Oh, after my absence from home, the scales are junk. But I hope everything works out!
I have a round proofing basket. Maybe try to mold one bread in it?

[ang-kay]

ang-kaywhat a great presentation and execution of the recipe!

The bread is really delicious. I bake it in a bread maker.

I tell you how:

1. Make a dough, put a lobe *
2. After 30 minutes, turn on the whole grain raisin program (I have a Panasonic 2501). We will have a grace period of one hour before the batch starts.
3. Load all other ingredients into the bread maker (except for the lobe and dough)
4. Before the very beginning of kneading, take the dough and cut it with scissors into a bread maker
5. When the signal sounds that the compartment in the bread maker has opened, put the lobe
6. Check the last rise - you may have to stop the program and start baking 10 minutes earlier. (if the first crater appeared on the dome, you definitely need to stop and put the baking)
7. Baking, if the program is stopped, set for 55 minutes

* Sometimes I bring dough in the evening and immediately put it in the refrigerator. Then I just take it out, cut it with scissors into a bread maker with all the ingredients (on top of the last one)

I successfully replaced the malt extract with kvass wort

Great! Thank you! Next time I'll try to cook in a bread maker!

[Jeanne]

and put bread on a hot stone? I have a pizza circle. Probably two bread will not fit.

Jeanne, the bread is placed ONLY on a HOT stone. And not just hot, but which you heat up together with the oven for at least 45 minutes !!!!!!!
If you divide into two rolls, then the weight of each before baking is about 500 grams. You can simply split the recipe in half and make one bread.

Do you need to remove part of the dough after proofing in the refrigerator or not?

What do you mean by the word proofing? Final rise before baking or process before shaping? After it (proofing) it is too late to put it in the refrigerator. After fermentation and shaping, you can try it. And pull the bread out of the fridge when you put the first one on the baking. And then you need to watch how much he rose in the refrigerator.

I have a round proofing basket

She is absolutely unnecessary in this recipe. The dough keeps its shape perfectly and does not creep on the sides.

I bake it in a bread maker.

I tell you how:

Sveta, thanks for the recipe, praise and comments on baking in HP.

[Angela]

Angela, Sveta, wonderful bread! I even smell and taste it, I guess)) I will definitely bake it tomorrow or Sunday.

[Svetlana]

Svetlana, Thank you. Be sure to bake. The bread is fabulous.

Here are 2 small bars of 490 gr. fit on a pizza circle. I have a regular gas oven. Couple no. I will put a container of water on the bottom.




Like Sveta, she replaced the malt extract with kvass wort. Everything else is prescription.

[Jeanne]

Jeanne, excellent. Sprinkle them well before planting.And, probably, it is easier for you to put the baking sheet down and pour ice on it, so that the steam is there and the gas is not flooded with water.

Like Sveta, she replaced the malt extract with kvass wort. Everything else is prescription.

Zhanna, you still have maltose rye molasses "Kolobok" for sale. She's fine too.

[Jeanne]

Jeanne, excellent. Sprinkle them well before planting. And, probably, it is easier for you to put the baking sheet down and pour ice on it, so that the steam is there and the gas is not filled with water.


Zhanna, you still have maltose rye molasses "Kolobok" for sale. She's fine too.

As far as I know, this is a dry mix. I thought the malt extract was thick and stringy. Therefore, I replaced it with leavened wort. I have fermented rye malt. Also a dry mixture. Will it fit?
Angela, thanks for the recommendations!

No, Zhanna, you sell maltose rye molasses. It has a flowing consistency, and the dry is malt. In bags such as condensed milk or mayonnaise.

I have not seen this! I will look! Bread in the oven!

Well, we wait with bated breath)

[ang-kay]

ang-kay, Angelkin, you have such a handsome bread, thank you dear

[ang-kay]

ang-kay, Angela, liked the bread! I'll try to bake it soon.

[ang-kay]

ang-kay, Angela, awesome delicious bread! HURRAH!!! Everything worked out! I took pictures in a hurry, my husband returned from work earlier!

[kristina1]

kristina1, Helena, Thank you. Bake bread for sure!

HURRAH!!! Everything worked out

Well, glorious!

Hastily photographed

I do not see

Delicious bread! Next time I'll try it in a bread maker!

[Jeanne44]

Jeanne44, Jeannette is a fine fellow .. and so fast ..

Hastily photographed

Now I see. Everything worked out unambiguously. Well done! And there is no doubt that it is delicious.

and fast so

Why pull?

[Jeanne44]

Jeanne44, Jeannette is a fine fellow .. and so fast ..

Monday to work! The vacation is over!

Why pull?

right

I came with gratitude from my husband! A stern one came, tired from work, and I gave him such a treat! I tried to take a better picture.

[Jeanne]

Jeanne, well, you see how a man can be appeased by delicious bread. Your bread is excellent. Tell him from me that he is lucky with you)

Tell him from me that he was lucky with you)

and your husband is lucky with you .. Angelina

[kristina1]

kristina1, it is doubtful I'm still that HruHt

doubtful I'm still that HruHt

for how you cook ..

[kristina1]

he was lucky with you)

Aha ha! I decided to cook spaghetti with tuna, but there was no lemon at home. The husband grumbled, but went to the store. Comes and laments, praises himself: "And where are these men taken! .." So I'll tell him who is really lucky!

kristina1, it is doubtful I'm still that HruHt

You're just a shy guy!

Well, there was not a single gram of pumpkin seeds. Pumpkin too lazy to pick)) The first time I will do without them - I really want to.
Should the flakes be oatmeal or soft?

Aaaaa !!! And the seeds remained in the country)))) I'll have to go to the store, I've already put the dough)) at the same time I'll buy pumpkin seeds then

[ang-kay]

ang-kay, Angela, is malt extract liquid? I use dry fermented malt in rye bread. How much dry malt can I put in? At the same time, of course, I will add some water to a good kolobok.

[Sveta.]

Sveta. I put what cereals I have in stock. You can do without a pumpkin, only then throw other seeds for this weight.

Angela, I bought pumpkin seeds, but peeled and salted)) I sat peeling now)))
At the same time, I remade the dough with fresh yeast. I bought it too, maybe the dry ones didn't raise the dough. Either old, or the dough is dense. So I will bake the bread until night))

Hercules soaked. I just suspect that I have oat bran. But I'm not sure. In the spring I poured it into a glass jar and did not put the name inside (I usually cut it out of the package, or sometimes I confuse it) I don't remember at all which ones. But there are not very many of them to radically influence the result.



I've already tried the lobe. Vkuuuusnaaa, even if you eat it like that)

I did it with buckwheat flakes once, there was no oatmeal. Also not bad, but with oatmeal it is better. And I think that the bran is not scary. It seems to me that the recipe was not indicated at all. Well, since the bread is wheat-rye, then, most likely, some of the two.

baked yesterday ...but the final result, I won't show it, it blurred ... the taste, it did not affect ... and it seemed a little sweet .. 22g of sugar, and even sweet maltose ... Angela, apparently he stood on my proofer, yes! ?

[Linen,]

Linen, Well, in the photo everything is fine. Nice bars, neat. Most likely, that he stood, since he did not rise with a ball. If you are sweet, then reduce sugar. Although everything is just right for me. I just put more salt. But I wrote about this.

Nice bars, flavorful

this, yes ...

I only put more salt

I also put 11g ...
I love this kind of bread ... and mine grumbles ... the seeds interfere with him ... as I would give, head-on...

Mine does not grumble, although, as it seems to me, he also does not really like with seeds. Maybe so it seems to me. I don't ask him

Here is my. I kneaded the dough on a new bread maker, and therefore did not add water, although it seemed a bit thick. But this is my joint - probably they took a lot of bran, and I put the malt dry, but did not increase the water. Although this morning I found a closed Kolobok package))) This is my subsequent sclerosis - I forgot what is and what is not in the bins)
In general, we will eat this one - I will do it again, but "I will control the bun" (c)))
Very tasty, we love it like that)) and it was not for nothing that I peeled pumpkin seeds - I didn’t expect that there are so few of them - only less than a tablespoon by weight, but felt. Just like buckwheat flour - add 10 g of it, and rich buckwheat bread is obtained.
Thanks again!

[Sveta,]

Sveta, but seemingly very decent bread. I'm glad I liked it.

probably they took a lot of bran, and I put dry malt

Well, not so much bran as dry malt. That's an extra 27 grams of sponge. Water definitely needed to be added, or at least to steam up the malt.
I will wait with recipe bread