Bread dough with cereal broth and wheat porridge

Bread dough with cereal broth and wheat porridge

Category: Yeast bread

Ingredients
Wheat groats in cooking bags (80g)	1 PC
Liquid from cooking cereals (broth)	180-190g
Sugar	2 tsp
Salt	1 tsp
Yeast	0.5-1 tsp
Semolina	2 tbsp. l
Vegetable oil (can be butter or lard)	40 g
Flour 1 s (or w / s)	~ 600 g

Cooking method

• For this test, you will need wheat groats for cooking in bags, since you need both porridge and broth.
• My croup is like this:
• Yeast ... if you are going to bake on the same day, then add 1 tsp, but I add them at a minimum - 0.5 tsp, because in my opinion the dough is better after night fermentation and this amount is quite enough for a good lift overnight in the refrigerator.
• You can take a little less flour, the dough will be slightly sticky at first, but after folding and laying it becomes more elastic.
• Let's get started ..
• Cook the porridge according to the instructions from the package: throw a bag in 1 liter of boiling salted water (1/4 tsp of salt per 1 liter) and cook for 20 minutes over moderate heat.
• Take out the bag of ready-made porridge and weigh, as a rule, the weight will be 360-380 g ** (see note). After that, you can measure the required amount of liquid - two times less than the finished cereal. If the weight of the bag with porridge was 360 g, then 180 g is enough liquid. You can immediately measure the broth into the HP bowl, add sugar, put the porridge, scroll through any kneading program for 5 minutes for uniformity and allow to cool until warm before adding yeast. Then add yeast and semolina. Turn on HP for kneading and scroll for 10 minutes.
• 
• Pour in sifted flour, salt, add vegetable or butter (lard is also possible). Switch on the yeast dough program.
• After the end of the program, transfer the dough into a volumetric container (I have a rectangular 4L) with rast. oil at the bottom. Using butter hands, spread the dough over the entire bottom area and fold using the Stretch and Fold method, picking up opposite sides of the dough in turn, folding towards the middle. Turn over, straighten the dough, close the lid and put in the cold for 12-24 hours.
• 
• I usually knead in the evening for morning baking and always check the rise of the dough in the refrigerator, because despite the small amount of yeast (I put 0.5 tsp) it rises quickly enough. Often, for insurance, after 4-5 hours I slightly knead or fold the dough again.
• The dough is suitable for baking a variety of bread products. For me, it flies away in the form of portioned breads from a samushnitsa. In the morning, I divide the dough from the refrigerator into portions of 26-27 g, dip it in the seeds, spread it over the grooves and let it sit in a warm samushnitsa for 25-30 minutes. Baking for 12 minutes and 3 minutes in a closed oven. Very fast and delicious! With a wonderful crispy thin crust, as we love! Therefore, my experiments do not reach the oven! I really hope that it will happen, or some of you will try this dough in the oven or in the form of bread in HP!
• 

Cooking program:

"Yeast dough" in KhP

Note

Why exactly wheat?
I love wheat porridge since childhood. True, before the sale was wheat groats "Artek", but now mostly "Poltavskaya" No. 2 and No. 3 - it has a slightly different taste. Uvelkovskaya version is very similar in appearance and taste to "Artek". Groats in bags are convenient because you can separate this very broth. Until recently, my porridge was eaten, the broth was poured out, in vain, as it turned out. In the broth, as in cereals, there is a large amount of protein, but for baking this broth is just a godsend! Panifarin or gluten in liquid form. Another plus is that the wheat broth has a neutral taste and does not change color; when it cools, it will remain the same straw-yellow, unlike, for example, barley groats.
The broth is well stored in the refrigerator and can be simply added as part of a liquid to any yeast dough for the effect of "strong" flour.
Well, and another plus is that wheat groats are made only from durum wheat, which means that it will saturate our bread product not only with additional protein, but also with all sorts of usefulness that ordinary flour is deprived of.

** On a note - after the end of cooking, the bag of porridge must be removed immediately, if left for a longer time the cereal will absorb more liquid, so it will be necessary to adjust the amount of liquid and flour in a different way.

Yulenka, this is all!
I buy such cereals regularly, but somehow the dough was not even in my mind.
Wow!
I will definitely try.
Thank you, Yulenka!

Ritulechka, thanks for stopping by !! Try it! I baked bread with oatmeal, and now I am carried away with wheat! And try to attach the broth to the dough - it works great !!

Well, I, like that turntable, with a stuttering record ... will try to change it into a starter version.
Thank you, Yul))

[Natasha]

Natasha, surely, I think everything will work out with sourdough! I started putting yeast with 1.5 tsp (spoon from HP) on this portion of the dough. Of course, it rose briskly to the top of the HP bowl by the end of the program, but in principle I did not need such a quick rise ... therefore I gradually reduced the amount to 0.5 tsp, and I think I can take even less?

I think I can take even less?

Well, I'm not strong in yeast ... I don't use them (from the word AT ALL)))

Today's bread at the Princess Samboussa maker. A portion of the recipe dough is enough for me for two passes. I baked half of the dough yesterday, and spent the rest in the refrigerator for a total of 30 hours. The dough is ripe, not sour. Then everything is as usual: I divided the dough into plump strips ~ 4 cm wide, then into pieces of 27 g, dipped them in seeds, sesame seeds, leftovers with caraway seeds, laid the seeds up for proofing in a heated to warm samushka (photo # 1), closed lock, after 30 minutes I turned on the device. Baking 12 min + 3-5 min exposure in a closed sampling dish.

that wheat groats are made only from durum wheat

It's true? And cheap wheat straight in simple packages from the vehicle too? (if this is so, then you can take the threshing and make pasta? I remember I bought a wheat Makfa, but it is slightly larger than semolina and outwardly does not look like the usual wheat.
The recipe is wonderful!

Thank you, Svetik !!

It's true? And straight wheat cheap in simple packages from the TS too

So they say, and not only on Wikipedia! Somewhere they write that only from hard varieties, somewhere "most often", and if it is made from soft, then only from high-glassy varieties. Also, the color of the groats may differ from yellowish (if from spring wheat) to grayish-brown (if from winter wheat).

can I take to thresh and make pasta?

Then grain wheat and millstones are better !!

Then grain wheat and millstones are better !!

ldyk ethno grain still needs to be found, I don’t know where they sell it, but there is wheat in every store. (The millstone is a dream, I only have a Chinese shaitan machine, I make rice flour on it, I haven't tried another one yet

grain still needs to be found, I don’t know where they sell it, but there is wheat in every store.

For now, put aside the pasta and try the bread on porridge! You have the necessary device and the experience of baking bread in it too!

[Yuliya K]

Yuliya K, Yulia, oh, how lovely! Wonderful recipe! Bravo! So I also really love and respect wheat porridge and it is from transparent golden wheat. Now I have wheat # 2 and a lot of bulgur. Should I try to bake a mini loaf L11 or L12? I don’t have a samsushnitsa. I thought that I did not need it, but maybe on the contrary it is shown to me, as the doctors say? And the phrase that you need to dip the pieces in seeds or sesame, I was generally conquered. Yes, I am very impressed!

[Alechka]

Alechka, I am very glad that the recipe caught your attention !! It would be great to experiment with other grits!

I don’t have a self-contained device

Oh, sorry, yes ... It turned out to be a cool device for quick baking!

Who would have thought. After all, I took it for the pies myself, but I was not particularly impressed with them, in the oven they are more to my taste, and I didn’t like to clean the device after them at all. But the bread rolls are transferable and without any lubrication they fly out like cute ones! How will the Samsung device appear on sale - take it without hesitation !!

[Yuliya K]

Yuliya K, Yulichka, a very interesting bread recipe. Thank you, took it to the piggy bank.

[Natasha]

Natasha, I will be glad if it comes in handy!

Thank you for a new interesting recipe for bread-rolls, very unusual, in the evening we will go for wheat groats and I will try .... I have a question in HP Panasonic 2511 not a yeast dough program, there are dumplings and pizza, which one is better to knead this dough? !

[Irina]

Something happened to me today with notifications - I did not see the answers in the topic.
IrinaI didn’t know that not all bread makers have a "yeast dough" program .. Most likely in yours it is "pizza"? I make a preliminary kneading on any program - it is possible for unleavened dumplings. And then after adding flour, salt and butter, put it on the kneading program with proofing, that is, most likely on "pizza" in your case.
In my HP "yeast dough" lasts 1 hour 25 minutes. 55 minutes of them is just a proofing.

[Yuliya K]

Yuliya K, Yulia, made your dough ... baked samosushki ... it turned out well ...

[Helen]

Helen, Lenochka, thanks for the photo report! Ruddy Chubby !! Did you make the dough with night proofing or what?

[Yuliya K]

Baked bread today. Baked in HP Panasonic, completely on the 1st program, in toast aluminum mold. I didn’t cook it, soaked wheat grits No. 2 and three teaspoons of amaryllis seeds for 15 hours. Here's what happened.



bread cut



Yuliya K, Yulia, thanks for the delicious recipe!

[Alechka]

Alechka, this is bread !!! And a loaf, and a crumb for 5 plus!

Didn't cook, soaked wheat groats # 2 for 15 hours

That means what else you can do!
Thanks for the photo! Wonderful bread came out! For such bread, a separate recipe is needed!

[Yulia]

Yes, Yulia, with the night ...

[Yuliya K]

Yuliya K, Yul, good recipe and delicious bread
The dough was made with fresh yeast (8g). It was necessary quickly, so I made an option without ripening. The dough is very fluffy. After the "Yeast dough" program:


She defended 45 '. Baked 10 ':



Grains are felt slightly
And manyunya from xn:

Everything. There is only one "ambush". My flour went 380g, not ~ 600g. Nobody has mentioned this yet.

[Allochka]

Allochka, thanks for trying the test and a detailed photo report !!

My flour went 380g, not ~ 600g

Wow, that's the difference! Apparently I'm kneading more abruptly!

[Yulenka,]

Yulenka, I will, of course, also try with cereals from another company, but at 600g it would turn out to be a crumb. Itself surprised. But, just in case, it is better to start with a little less flour.

But, just in case, it's best to start with a little less flour.

Yeah, you need to make such a note in the recipe note ..

[Marysya27]

Marysya27, what a beauty! What plump triangles! You can bake with a creamy-cheese-garlic coating
in the manner of garlic donuts for borscht. Very good! Bravo!

[Alevtina]

You can bake with a creamy-cheese-garlic coating
in the manner of garlic donuts for borscht.

Alevtina, Very tender bread is obtained

[Yuliya K]

You can also bake in a sandwich maker .. or in an omelet maker .. or in a pizza maker ... and even get to the oven)))
Yuliya K, thanks for the reminder about cereals
I will definitely try

[Katko]

Katko, Katyusha, aha! I can think in any device! Try it!