Sponge functional bread in a bread maker

Sponge functional bread in a bread maker

Category: Yeast bread

Ingredients
Dough:
warm water (about 40 * C)	140 ml
kefir (thick curdled milk)	50 ml
ground oatmeal (oat bran)	25 g
wheat flour, c / z	120 g
dry yeast	1 g (1/4 tsp.)
---------------------------------------------
Dough:
warm water (about 40 * C)	110 ml
sugar	1 tsp with a slide
semolina	20 g
dough	all
wheat flour, premium or 1 s	250 g
dry yeast	3 g (3/4 tsp)
salt	6 g
ghee (butter, lard)	25 g

Cooking method

A simple but well thought-out and scientifically grounded recipe for making delicious airy, aromatic and extremely healthy functional bread. A functional product is a product that, with systematic consumption, reduces the risk of developing diseases associated with nutrition, and improves health due to the presence of functional ingredients in its composition, which include dietary fiber, active compounds, vitamins, minerals, etc. And functional bread all over the world has long become one of the main components of the program for the comprehensive improvement of nations. And although such bread is significantly more expensive than ordinary bread, it is increasingly popular among people who are looking after their health. Using this recipe, you can bake bread that has all the advantages of functional bread (I will talk about them in the notes), while beautiful, fluffy, airy and has excellent organoleptic properties. And spending minutes of his personal time on making it.
I am not a fan of starter cultures or other methods of growing symbiosis of wild yeast with fermented milk flora. Therefore, I bake bread on a complete replacement of the sourdough with a more predictable and accurate result - on the dough with the addition of kefir. The dough is prepared according to the bigi principle, but there is much more liquid in it than in the classic bigi. Oatmeal should be cooked for a long time, I grind them in a coffee grinder. They can be replaced with oat bran. The amount of dry yeast is important, you should not increase its amount, this will lead to a deterioration in the structure and taste of the bread. Instead of dry yeast, you can take pressed - 3 g in an oper and 9 g in a dough.

Mix everything in a container with a lid with a volume of 3 times the volume of the dough. Leave to rise for 40-45 minutes at room temperature and put in the refrigerator for 12-20 hours. During this time, the dough will increase by about 3-4 times. I do not advise you to keep it longer, it begins to fall off and the bread will then turn sour. But you can keep it for an hour or two less.

Pour warm water into the HP bowl, dissolve sugar there, add semolina.

Put the dough straight out of the refrigerator.

Sift flour with dry yeast, salt and oil with petals on top.

Start the program "Diet" ("Whole-grain", "Multi-grain") with a delay of 1 hour to allow the semolina to swell and the dough to activate. You can use the Basic or French program, but the bread will turn out a little lower and a little denser. There is no need to set a delay for Panasonic HP owners, it is already included in the programs.

And that's it! At the end of the program, we get just such a beauty.



It's on Diet mode. And in the "French" mode a little denser:

Note

Baking flour of the highest grade (w / c) contains, in comparison with other varieties, the least amount of its inherent B vitamins, macro- and microelements, dietary fiber. According to available data, high-grade flour, in comparison with whole-grain flour, loses about 2/3 of vitamin B2, more than 80% of vitamin B1 and PP, vitamin E is completely removed, more than 3/4 of iron, copper, manganese and potassium, about half of magnesium ...The content of dietary fiber in wheat bran of whole grain flour is 3-5 times higher than in vegetables and fruits, and 10 times higher than in premium flour. Studies have shown a significant positive effect of functional bread made with oatmeal or oat bran flour on the health outcomes of people with type 2 diabetes.
Based on this, I developed a recipe for spicy functional bread with oatmeal (oat bran), kefir and whole grain flour. This bread has the following advantages:
- Complete fermentation of the bread occurs naturally, eliminating digestive problems and enriching the bread with a number of healthy substances;
- with prolonged fermentation under the influence of lactic acid bacteria in the dough, phytic acid of whole grain flour and oatmeal passes into a bioavailable form, which prevents digestion and absorption of microelements;
- bread is enriched with fiber, lignans, beta-glucans of oatmeal, which improve blood glucose levels, reduce insulin resistance and blood cholesterol levels, reduce weight and improve metabolic profile;
- The amount of B vitamins, minerals and microelements increases significantly;
bread is enriched with important short-chain fatty acids (SCAFs), which reduce inflammation in the body, lower cholesterol, and have immunomodulatory properties;
- after complete fermentation, especially after autolysis (cold fermentation), bread contains predominantly resistant starch, which is not absorbed at all in the intestines and is completely consumed by useful microbiota species. Therefore, this bread has a low glycemic index;
- di - and oligosaccharides (FODMAP - "fermentable oligo-, di-, and monosaccharides and polyols") break down, which are poorly absorbed and cause fermentation processes in the intestine;
- the bread acquires an amazing taste and fragrant aroma, an airy variegated crumb and a crispy crust;
- enriched with milk and oat protein, which increase the regenerative capacity of the body.

Hey. And why mix for dough in a separate container with a lid, if then transfer everything to the tank of a bread machine? Dough is already sticky and smeared and washed with sweat, scrubbing ... it will be more functional. Stirred in xn and cold together in a bucket., Nope?
And what is:

Dough is prepared according to the bigi principle

Well, biga, thick dough, from 50 to 70% liquid, bullet - liquid, from 100 and 120% water ... what is the principle? It never works on a liquid niche, but on a thick, big, or big with salt (pate ferment, ripe dough), everything is fine.
175 dry (flour) and 190 liquid ... pulish?

Stirred in xn and cold together in a bucket., Nope?

You can, if the refrigerator allows. But it is imperative to close the bucket so that it does not get windy. For me, it's easier and more convenient in a container with a lid. Then the order of placing the ingredients for the dough in the HP bucket is also important. Because you need to feed and warm the dough with warm water and sugar and let the semolina swell in the same place.

Well biga, thick dough, from 50 to 70% liquid

That's it! So I wrote "opara" and not biga. But the principle of autolysis (cold fermentation) is the same as that of bigi.

if the refrigerator allows

At this time of year, the refrigerator is dimensionless. And it seems to me that if you pour water on the flour, then it will be saturated more and better than pouring flour on the water. More efficient (more functional).
So what is thick (biga) from the cold. farms, and your pulish from the hall. farms are more functional?

Bread is a direct sunny handsome man and I don't even doubt that it is delicious

Yeah, new Linin bread ... Who is the main tester? Everyone is silent ... So, I'm going to put some dough.
Regarding the order of laying the ingredients in the HP bowl. My machine hates water in flour, even if it is functional! At the exit I will get an unmixed brick. So I'm strictly following the recipe, as, indeed, always)))

I also have flour in the water in my bread maker.
And the first time - yes, strictly according to the recipe, and then we have fun.
Moreover, the author's recipes are multifunctional .... mo You should adjust for yourself, and even get the right advice.

[Linadoc]

Linadoc, great recipe, I love your bread, I always get it! And no less than the recipes themselves, I also love the explanations to them - the look of a professional on food and its preparation.

You said in one of the discussions that your articles can be found on the Internet, could you give a link, after all, I have no data other than a nickname.

[Veronica,]

This time of year

A recipe for every season and climate.

if you pour water on the flour, then it will be saturated more and better

Then everything will be soaked during kneading, that's not the point. The fact is that you need to feed the dough with sugar and semolina and warm it up so that it will then actively work in the dough.

your pulish from the cold. farms are more functional?

This is not a pulish, but a big dough. Pulish is a dough with a flour: water ratio of 1: 1 for long fermentation with a small amount of yeast at room temperature. Biga is a dough with a flour: water ratio of 1: 0.7 with a small amount of yeast in a refrigerator at T + 4 * C + 6 * C. My dough is flour with water and a fermented milk product (which is not water at all!) In a ratio of 1: 1.3 with a small amount of yeast in a refrigerator. The functionality of this technique:
- uniform moistening of flour, including bran casings;
- gluten bonds begin to develop, thereby reducing the required kneading time;
- Carotenoid pigments remain unchanged due to shorter mixing times, resulting in improved color, aroma and taste;
- Fermentation is slow, ensuring full flavor development and better storage quality;
- The dough becomes more stretchable (elastic), which allows it to grow easily. This results in easier shaping, more loaf volume, more open crumb structure.
- phytic acid of whole grain flour and bran or flakes under the influence of fermented milk flora, during long-term fermentation for many hours, turns into a bio-assimilable form and does not cause indigestion and absorption of minerals and trace elements characteristic of unprepared whole grain products. On the contrary, phytic acid is broken down and absorbed, enriching the body with calcium and phosphorus.
- long-term fermentation in the presence of lactic acid microorganisms promotes the breakdown of di - and oligosaccharides and the production of a large number of SCAFs that regulate metabolism, glucose levels, the functioning of the endocrine, immune and nervous systems.

Hlebushek straight sunny handsome

Thank you, Gal!

Who is the main tester?

ABOUT, Veronica, as always the first !!! Meteor!

you can adjust for yourself, and even get the right advice.

Exactly, Len!

could you give a link

I can, in a personal. I'm glad everything is working out! I think over everything carefully, then I check and work it out, and only then publish it.

Thanks for the easy-to-digest dissertation on dough!

It's always welcome! I like to share information and shine with knowledge

[Linadoc]

Linadoc, Beautiful and delicious bread!
We need trials! I'll bake in my bread maker!

[Tonya]

We need trials!

Required, Tonya!

[Linadoc]

Linadoc, but can you bake it in the oven? If so, what is the temperature setting? It's just that my HP can now only work with a dough mixer, because the bucket is all scratched and the bread is "baked" to it when baking.

[Natalia]

Nataliathen better in shape. Kneading, proofing for 1.5 hours with 2 * stretch-fold *, forming and proofing to increase 2.5-3 times (about 1-1.5 hours). Baking at 220 * 20 minutes and at 200 * for another 30 minutes.

Linochka, thanks for the wonderful bread, I have no doubt that it is delicious!
I took it away!

then better in shape.

Linochka, thanks! I was going to bake bread in the form. I haven't learned the hearth yet. And how much shape is needed?

[Natalia]

Natalia, I can't say in terms of volume, but L7 turned out to be too small, I tried it.He's rushing like crazy. You need more or 2 less.

And I'm making another recipe for tin bread

I bought 2 pcs. L 11 and oval. It is necessary to compare the oval one with L 7. I also bought a cauldron, also a Kukmar one. Large.

So you have to master the hearth. Only I can't afford a stone yet. And so you want ...

[Natasha]

Natasha, so maybe in a cauldron? Then fermentation for 1.5-2 hours, final proofing for 45-50 minutes and cut. Should open well at the seam. On my prog "French" itself burst and opened beautifully.

How sour is kefir / curdled milk?

No difference at all. The main thing is the content of fermented milk flora.

[Linadoc]

Linadoc, and I want, I want to put a dough on kefir. There is a store in the packages. A small snag, there is no flour, there is rye and premium. I ground 50g of oatmeal in a blender, we cook porridge from them in the morning, will it go? Or you must then look for some special, long cooking. I don’t know such.
And I wanted to ask about the MCB, here I have dry vivo starter cultures, you pour them into 3-4 liters of milk and then kefir, yogurt and a couple of other types of fermented milk. products are obtained.
I have not tried or can there be such technologies as dry. to add them yeast and there will be so necessary flora? So they don't work?

[Palych]

I want to put a dough on kefir

Come on Palych, bet!

in shopping bags

If he is alive, not killed, he will go.

no tsz flour, there is rye and premium.

It's bad that there is no c / s wheat. Do you have wheat bran?

50g of oatmeal, we cook porridge from them in the morning, okay?

Yes, the usual "Hercules" will do. The best ones are those that cook for 15-20 minutes, the worst ones are those that are 3-5 minutes.

dry starter cultures vivo

Yes, I have such. But I don’t know how to dose them in dry dough. Still, it is a fermented milk product that is better, because this is already an active fermented milk flora on its milk substrate, which will give them the opportunity to immediately begin to act.
If the bran is not found, then, I think, it is possible to use premium flour, but replace 30-40 grams with the same ground oatmeal. The total will turn out, say,
60 g (25 + 35 g) of ground oatmeal and 80-85 g of premium flour in a dough.

[Linadoc]

Linadoc, at how on time ...), no, the oatmeal is probably fast and grinded 50 g exactly, then I thought about replacing the bran. And if the premium class planned more flour, after all, it is not such a water-loaf and it means either there is less liquid or more flour.
What about rye? Is it better at the expense of vitamins and more water-holding capacity than white? And now the ratio of flour / water needs to be smaller, where is 1k1?

Is the kefir that the kefir fungus produces is good?

As promised, I report on the work done.
I set the dough and successfully forgot about it. Stood at room temperature for an hour and a half. But it didn't make her any worse.
Dough the next morning, after a 12-hour rise

Further by prescription, no deviations.


The gingerbread man is excellent, neither subtract nor add

The dough is almost under the lid

Due to the bad nature of my HP, it turned out not very "tanned", next time I will correct it with the regime

The crumb is beautiful, porous, does not crumble.
Yes, I can't live without changes and additions))) - added a teaspoon of malt.
All cooking processes take very little time, it is done by itself)))
So another thanks to the author !!! Let's come up with something else, otherwise we'll get some bread and get hungry!

[Linadoc]

Linadoc, mixed in xn minute, but judging by the photo, it is watery. Flakes 50 g and flour 100 g / s. Can I add a little flour? I want a bit of rye for a change. Give the go-ahead!

[Olga]

I want a bit of rye for a change. Give the go-ahead!

Rye 50 grams per dough is possible and then 200 g of wheat / s. Don't add anything to the dough!

And now the ratio of flour / water needs to be smaller, where is 1k1?

Add 10 ml more water to the dough, then you need to if you replace part of the wheat flour with rye. That is, 120 ml will turn out, no more. And then the roof will fall.
Olga, kefir from kefir fungus is good.

As promised, I report on the work done.

Ooooooooo! Meteor!!!! Already baked and made a report !!! Krasoooooooo! Clever girl Yes, the color is light. But in all modes for c / z bread, the baking temperature is low, so the color may be "slightly tanned". Indeed, malt can be added to "tan". Well all the same, super! Everything is airy and porous! Well done!

Let's come up with something else, otherwise we'll get some bread and get hungry!

Yes, I am already working on an even more "functional" option. While this peki, so as not to die of hunger, the benefit of personal time, he almost does not require!

Sadists!
Both two!

Then add 10 grams of water to the dough.

Listen, if the semolina needs to be soaked, can I put it straight into the water? And then pour this jelly into the finished dough tomorrow? I put it on the balcony with the bucket. How much does she need to swell? And there and sugar and salt?

Listen, if the semolina needs to be soaked, can I put it straight into the water? And then pour this jelly into the finished dough tomorrow? I put it on the balcony with the bucket. How much does she need to swell? And there and sugar and salt?

For what I love Linin's recipes, it is for a minimum of body movements. I fell asleep, stirred it, removed it, poured it in, filled it up again, put it in the HP, pressed the button, left. And semolina in a bucket, on the balcony, in the morning to remember where the bucket with semolina is and how much water is there ...))) It's easier all at once. But this is my opinion, which may differ from others)))

[Palych]

Palych, semolina and sugar in warm water! Which you now have to pour into the dough. And then pour flour and yeast on top, and then salt and butter. And what was so difficult in a jar to mix the dough with a spoon and that's it? All the same, set a delay of one hour so that the dough warms up. During this time, the semolina will swell.

Sadists!

[Linadoc]

Hello everybody. Linadoc, in the morning I took out a bucket of dough ... oh cold! I put it in the HP for heating (yogurt), the main thing is to warm the metal, this is not a plastic can, it keeps the temperature for a long time. 30 ", in parallel soaked semolina in a cup, sugar (1hl with a slide turns out somewhere 5.5-6 g)
In terms of structure, my dough is similar to yours in the photo, it rose twice initially. I poured it, + 250 flour, salt, yeast and lard. (I wanted to lay it in the process, but I'll do it as Doc wrote. The "whole grain" mode (3:40) and 1 hour stitching.
First line question. What should be a bun? In general, how to control the process
Second in fat, does it make sense to lay it down as everyone writes in the middle of the last batch?
And yeast. Well, as it were, the dough is the main "yeast", it survived, made a batch and baked. Why add. to lay down (and not a little) yeast again?

1. Sugar - how much will it be in ml? 10 ml?
2. If you put dough in the morning, and bake after work - is it normal in time?

[Lind @]

Lind @at first and I know. And there are topics on the forum of recalculation, how many things fit in spoons, glasses.
1 teaspoon = 5 ml, dessert 10, in the dining room exactly 15 ml. It's like a standard.

[Palych]

Palych, and a teahouse with a slide? I figured it out, 7.5 ml

[Lind @]

Lind @, and here I am above, right above your question and wrote how much it is in grams. Have you seen it?), That is, a tsp with a slide of about 6 ml is obtained.

soaked semolina, sugar in a cup (1 hour l with a slide turns out to be somewhere 5.5-6 g)

This is all for Lina, like everything is in science and grams and ml, but only sugar in "spoons" and slides ... small, large, medium slides ... they are different for everyone.))

Vooot, they are different slides. And I mean that.
Well, maybe 6 ml. I will try

What should be a bun?

I have a photo of a kolobok and Veronica has one. Such a normal bun. If you want to control, then you need about 15 minutes after the start of the batch, then you will see what to add.

Does it make sense to lay it down as everyone writes in the middle of the last batch?

The meaning of the recipe is that everything is done by HP, downloaded and went about his business. I put it right away, you can see it in the photo.

Why add. to lay down (and not a little) yeast again?

Because it is not leaven, but dough. And there is little yeast - only 4 grams for the whole bread.

Sugar - how much will it be in ml? 10 ml?

Didn't measure, a full heaped teaspoon.It will all be "eaten" by the yeast during fermentation.

if you put dough in the morning, and bake after work - is it normal in time?

It seems normal to me. But optimal 12-20 hours for dough.

Bread number two. Slightly modified for a specific bread maker and the needs and wishes of eaters - so that it was with rye flour.
I removed 10 ml of water from the dough. I got up perfectly, stood for 11 hours. At first, the liquid according to the recipe was added to the dough, 15 ml was added during kneading, I asked for rye flour. I changed the mode to a "long" one, 3.20, plus a delay of 1 hour, put a dark crust.
Result:


At the urgent request of her husband, who came into the kitchen, I had to cut hot bread ...

[Veronica]

Veronica, Just no words, some emotions! Handsome! And the same airy, albeit with rye flour!
Which mode is this? Normal on it. The liquid is the same, but the "transfer" of 10 ml from the dough into the dough? This is the correct approach when replacing part of the wheat flour with rye. We must recommend this to everyone!
When replacing a part (50 g) of wheat flour in the dough with rye, pour 130 ml of water into the dough, and 120 ml into the dough!

[Linadoc]

Linadoc, Lina, I have HP with strange modes. I put up "Rye Bread". In it, the first batch is longer than on the Main, two rises and a little longer baking time. The liquid "took out", as the dough for the first time seemed a little thin. And, deciding to introduce rye flour, I remembered that my bread maker really does not like excess liquid. I thought I'd better add it during the batch, which turned out to be the right idea))).

Wow, the "rye" mode is perfect! That's right, you need to choose a suitable mode based on the "character traits" of your HP. And quickly your bread flies away

[Linadoc]

Linadoc, in your photos, the koloboks at the end of the process, after the first kneading, I had a sticky one, but I hardly smeared the bucket, after a rest (the first proofing) the dough spread a little and in the second kneading in the middle I had to add flour (three tablespoons). The final look is like all of you in the photo.
We have different hp, different programs and their timings, even if the "whole grain" mode is called the same. (Or basic, French)

[Palych]

Palych, which means that next time add 10 ml less water to the dough. You need to select everything for your flour and your HP. In addition, c / w flour is more hydrophilic than premium flour, and oat flakes of prolonged cooking are more hydrophilic than "fast" ones. Based on these conditions, you should initially pour less water into the dough when using premium flour and "fast" flakes.

[Linadoc]

Linadoc, that is understandable. I used tsz flour a couple of times, only freaks always came out))), she loves water and in general, it's more difficult with it.
The result is not particularly important to me now, the main thing is different ...
Here are the modes of my stove:

1. Basic (3:00)
kneading 12m, rest 20m, kneading 18m, rise 20m, kneading, proofing 45m, baking 65m.
2. French (3:50)
kneading 20m, rest 40m, kneading 25m, rise 20m, kneading, proofing 55m, baking 70m.
3. Whole Grain (3:40)
kneading 12m, rest 25m, kneading 23m, rise 20m, kneading, proofing 75m, baking 65m.

Which one is better for your recipe, if that can be corrected manually. Or write your own program entirely for him.

[Palych]

Palych, it seems to me, the most suitable for you is "French"

[Palych]

you should initially pour less water into the dough

In ... I just asked yesterday, the ratio is 1: 1.7 or 1: 1 (that is, there is less water / or more flour), since the flour and flakes are not the same.
Yes, by the way, and how do quick oatmeal flakes affect the end. the result? Or how to adjust the composition if you use not long cooking?

Palych, it seems to me, the most suitable for you is "French"

Well, so far it works on 3, tsz. I almost never used it, at least "the dust will shake off"), but "almost" - what is desirable to correct? What time? At what stage? I can.

than quick oatmeal flakes affect the end. the result?

"Fast" flakes are more processed, contain significantly less fiber, beta-glucans and phytase, which breaks down phytic acid. Accordingly, they have much less health benefits. And the "long" boiled flakes are essentially just crushed whole grains of oats. And since they are whole, the benefits from them are significant. Well, the "fast" ones, due to the lower content of bran, require less water on themselves, so you need to take away 10-15 ml of water in the dough.

what is desirable to correct? What time? At what stage?

I would reduce the first "rest" to 30 minutes, and increase the final dilution to 65 minutes.