Buckwheat-corn-wheat bread with pumpkin seeds and maple syrup

Buckwheat-corn-wheat bread with pumpkin seeds and maple syrup

Category: Yeast bread

Ingredients
Wheat flour (was Makfa)	300 g
Buckwheat flour (nevskaya)	60 g
Corn flour (nevskaya)	60 g
Water	330 ml
Salt	2 tsp
Sugar	2 tbsp. l.
Vegetable oil (olive)	2 tbsp. l.
Yeast	1.5 tsp
Wheat germ	1 tbsp. l.
Maple syrup	1 tbsp. l.
Pumpkin seeds (dispenser)	2 tbsp. l.

Cooking method

• Peck in the main mode.
  
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Note

As they say, "The further into the forest, the more firewood." Simple recipes no longer suit me. I still want something new. Unfortunately with the ingredients we have is not important in the city. So there is buckwheat, corn and wheat flour, I want such bread. Rummaged here - did not find. I decided to come up with it myself. I took as a basis the recipe for the manual of the bread machine, a little imagination, control of the kolobok (added 20 ml each)
and this is what happened:

The taste is breathtaking! I liked very much that the bread is not dry but "greasy" - which is what distinguishes real bread from muffin (in my opinion). You can add more seeds. Family eats with hands

visual73, but did you do it without oil?

And what is the fat content in this bread? It is baking that differs from bread in its fat content (eggs are also added to it a lot)

And seeds and half a glass can be, do not interfere

Well, I didn't really want to say that: just compare pure rye with pure wheat. The rye crumb is kind of moist. I do not know how to say. That's what I mean, not real fat.

but did you do it without oil?

I forgot, damn it! Now I am correcting - 2 tbsp. l. vegetable oil (olive). I wrote everything down on the fly.
Otherwise, everything is correct.

I will also add that the bun is formed by the end of the first batch before the seeds are thrown, and after the second it seemed to me that the dough had already begun to grow.

I will also add that the kolobok is formed by the end of the first batch before the seeds are thrown, and after the second it seemed to me that the dough had already begun to grow.

Everything is correct. But the second batch is longer and more intense and the seeds and other additives thrown in after the first batch can be splashed. Therefore, all the additives are made just before the end of the second batch (5 minutes) so that everything has time to mix and only, but not break into flour.
And then the dough goes up, that is, proofing.

About the second batch, I mean which after the automatic operation of the dispenser (before - means the first).
And so I did not notice another separation with which it would be possible to separate the first from the second. This is the "Main Mode", is there a clearly defined second batch?
And the manufacturers did exactly that dispenser actuation, as I described.
There is logic in your words, thanks for the valuable comments.

Pay attention to the topic
Illustration in photographs of the process of forming a bun and baking bread from Admin (the basics of baking from 28.06.08.)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4587.new#new


The topic breaks down the time of the Main Program by minutes, and the photo shows the state of the koloboks after the first and second kneading, how they differ.

The first batch differs from the second in a short break. Trace this state by spending a little time, stand by the stove and take a look.

[recipe (XL)]

Made for size XL, excellent bread, became everyday
Here recipe (XL) for a large loaf:

2 tsp - Yeast
365 g - Wheat flour
80 g - Buckwheat flour
80 g - Corn flour
10 g - Wheat sprouts
2.5 tsp- Salt
2.5 Art. l. - Sugar (brown)
2.5 Art. l. - Vegetable oil
1 tbsp. l. - Maple syrup
360 ml - Water
3 tbsp. l. - Pumpkin seeds (in the dispenser)

What can replace maple syrup? And how much is it heard in the bread?

What can replace maple syrup? And how can you hear it in the bread?

Maple syrup is used as a sweetness, for example, it is poured over pancakes when served. Therefore, it can be replaced with honey, sugar, or even do without it.

What can replace maple syrup? And how can you hear it in the bread?

Maple syrup, sprouts and seeds from the "yes - great !, no - you can do it" area. The main thing is to look after the bun, especially when the recipe is used for the first time.
The basis for the whole recipe is given by different flours (well, it's very tasty with pumpkin seeds!).
At the expense of "heard" - it's hard to say, I think it is almost inaudible. Perhaps this is one of the little things that add up to something

I do not think that it can be replaced with anything - this is a unique taste. If you add honey, it will have a different taste, I'm not saying that it will be bad, maybe even better (I have not tried it), but different. It is better then not to put anything at all as a substitute.

Variation on a theme.
No cornmeal, baked with barley
Recipe for a medium loaf, basic mode:

1.5 tsp - Yeast
300 g - Wheat flour
60 g - Buckwheat flour
60 g - Barley flour
1 tbsp. l. - Wheat germ
2 tsp - Salt
2 tbsp. l. - Sugar
2 tbsp. l. - Vegetable oil (forgot to put)
2 tsp - Panifarin
1 tsp - Treacle (put it for the experiment)
380 ml - Water
3 tbsp. l. - Pumpkin seeds (in the dispenser)
0.5 tbsp. l. - Sesame seeds (sprinkled before baking)

Delicious

[visual73]

Thanks for the wonderful recipe, visual73!
The result is excellent! Everyone is wildly delighted. Particularly impressive is the delicate structure that is completely crumb-free.

True, he made some changes:
1. decided to abandon corn in favor of buckwheat,
2. replaced part of the water with liquid kefir (100 ml), the rest of the liquid with milk.
3. added a couple more spoons of walnuts.

The bread came out so airy that the roof spoiled when removed
But the taste is beyond praise.
And it looks like this bread will not grow stale for a long time. Although it cannot be verified

To your health!
And what has replaced corn flour?
It seems like a different recipe turned out
I also replaced corn with oatmeal, also the original bread was obtained

By the way, it is better to roast nuts and seeds (this does not apply to walnuts))). Pumpkin -

So all 120 gr. gave buckwheat! In my opinion, a very good proportion turned out.Although this is essentially buckwheat-wheat, but with your signature maple syrup
And frying is probably better, but it's too lazy to fry this little, and then wash the frying pan

Visual73, baked your recipe a medium-sized loaf of buckwheat corn and wheat pumpkin bread. seeds (with 2 tsp panifarin and molasses). However, instead of water, I added the same amount (380 ml) of milk. Magic taste! Thank you. But they ate such deliciousness instantly. And if you bake an XL size loaf with panifarin (by the way, how many teaspoons?), How much liquid (water or milk do you need so as not to disturb the proportions?

Today I put a variation on the topic:
50 gr. wheat flour replaced with 50 g of flaxseed flour. I will look after the bun.
Maple syrup has long run out, and something new is not coming from the sha. Well, it doesn't matter, you can do without it, for now ...
... added 20 grams during the kneading process. water. The dough from hard and lumpy turned into soft, pliable, good bun

I baked this bread yesterday. They learned it in 1 day. Now I'm looking for something new.

Very good bread turned out, gobbled up in one go. I did everything exactly according to the recipe, I just forgot to add the seeds) I will write it down in everyday recipes!

Tell me, please, did you put the whole pumpkin seeds in the dispenser? Somehow I baked bread with whole ones and there were scratches on the shoulder blade.