Wheat-buckwheat bread with bran and ascorbic acid

Category: Special bread
Wheat-buckwheat bread with bran and ascorbic acid

Ingredients

wheat flour of the highest grade 350 g
buckwheat flour 70 g
whole wheat flour 40 g
wheat bran 30 g (2.5 tablespoons)
water 200 ml
milk 130 ml
spread (margarine) 30 g (2.5 tablespoons)
sour cream 15% fat 1 tbsp. l.
sugar 1 tbsp. l.
salt 1.2 tsp
dry yeast 1.2 tsp
ascorbic acid (powder) on the tip of a knife

Cooking method

  • I sift all the flour and bran into a bowl, collect all the liquid ingredients in a cup, add salt and sugar there, stir, make sure that the temperature is not lower than room temperature, but also not higher than 32 degrees.
  • I grind the spread with flour, put everything in a bread maker (I also tried flour in water and vice versa, I did not notice the difference if you follow the bun), I pour the yeast into a special compartment.
  • I choose the main program (No. 1 for me) - medium loaf (750 g), dark crust.
  • At the stage of the main kneading, I adjust the bun; with the last purchase of flour, I have to add 1 tablespoon of water almost always.
  • The bread is ready in 4 hours!
  • Wheat-buckwheat bread with bran and ascorbic acid

Note

It turned out to be incredibly soft (I think sour cream has this effect, I actually had leftovers, I added it for the experiment), tall, lush (with ascorbic acid, the bread is always noticeably higher) and very tasty! Help yourself to your health!

My first bread that I wanted to share!
Less than 3 months ago, a Panasonic 2512 bakery appeared in our house, since then not a single loaf has been bought in stores, but 8 varieties of flour have appeared in the cabinet. And after 3 months of experimenting, I have something to share with the respected community!

Rada-dms
Uitny, Natalya, great result, thanks for sharing!

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