Wheat bran bread (bread maker)

Tell me, I have bran in granules, grind them ?, but the granules turn out to be more voluminous ..

Yesterday I baked such bread. I took some of the wheat bran, some of the rye, I had them in granules, I ground everything in a blender. In the morning I tried this bread. How delicious it is, I really liked it.

And I can't guess with water all the time! I have LG, where everything is measured by glasses .. And when the dough is kneaded, it turns out to be porridge, not a bun !!! What to do?

And I can't guess with water all the time! I have LG, where everything is measured by glasses .. And when the dough is kneaded, it turns out to be porridge, not a bun !!! What to do?

I baked this bread almost always in LG. I have a glass of 230 ml. The recipe also says everything in the glasses. I take about 250 ml of water. It all depends on the bran. Rye bran is just right, and sometimes wheat flour is "asked for". Just add flour (or bran) during kneading to the desired bun and remember how much you added. Put that much next time.

Dry yeast - 1 1/4 tsp.
Wheat flour - 2 1/2 hours. Or 375 gr.
Bran 1/2 hour. Or 75 gr.
Salt 1 1/2 tsp
Sugar 1 1 \ 2 tbsp. l.
Powdered milk 1 1 \ 2 tbsp. l.
Oil sl. 1 1/2 tbsp. l.
Water 280 ml.

I counted the cups in grams.
the author of the recipe for baking in whole flour mode, we have a dietary mode!
everything seems clear

I measured according to this post. I took fresh yeast - 8g. The dough turned out to be very steep, like dumplings, it did not rise much. But the bread is delicious. As far as I can remember, my favorite bran bread has always had a very dense crumb. So it turned out the way I like it. Baked in the "Bran Bread" mode in the Daewoo bread maker.
Next time I'll try to make it a little thinner.

I've already eaten the crusts

I measured according to this post. I took fresh yeast - 8g. The dough turned out to be very steep, like dumplings, it didn't rise much. But the bread is delicious. As far as I can remember, my favorite bran bread has always had a very dense crumb. So it turned out the way I like it. Baked in the "Bran Bread" mode in the Daewoo bread maker.
Next time I'll try to make it a little thinner.

I've already eaten the crusts

flour 375g + bran 75g. = 450 grams of dry matter, including bran, which consume a lot of liquid.
liquid 23 ml. (oil) + water 280 ml. = 303 ml., 315 ml is required for an ordinary kolobok, and if you take into account the presence of bran, then the amount of liquid should be increased by 2-4 tbsp. l. in fact the softness of the dough. The gingerbread man must be soft!
Yeast is taken at the rate of 2 grams per 100 grams of flour, that is, for 450 grams of flour and bran you need to take 9-10 grams, since the bran also needs to be raised, for this the dough needs more strength!

Then the bread will have a wonderful crumb, soft, not dry - and the taste of the bread will change for the better.
Try it!

[Admin]

Thank you, Admin, I will definitely try
Even if I really liked this bread, I can imagine how wonderful it will be, taking into account your recommendations

Dear Bakers! I also bake bran bread according to a very similar recipe. Delight of your family, like all of you)))))))))))))
I want to lay out the recipe, maybe someone will be interested in this option.

Dry yeast 1.5 tsp.
Wheat flour 250g.
Rye flour 200g.
bran 3 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp
Powdered milk 2 tbsp. l.
Water 300ml.
Bon Appetit everyone!

Good time of the day! I want to try to bake bread with pressed yeast, tell me, please, how they should be laid - diluted in liquid or as dry on top of flour last. Thank you in advance !

Good time of the day! I want to try to bake bread with pressed yeast, tell me, please, how they should be laid - diluted in liquid or as dry on top of flour last. Thank you in advance !

Ljudmila, I do this: I dilute the yeast in 50 ml of water, add 0.5 tsp. sugar and 1-2 tbsp. l. flour (of course, I subtract everything from the total number of ingredients in the recipe). I withstand the dough for 20-25 minutes, just in Panasonic this is the time from the beginning of the program to kneading, the yeast comes to life, and when kneading all the dough I add to the dough. Then the program continues.

I offer a recipe for the modified and converted into a bun in 1 kg of bran bread
Ingredients:
Salt (fine, not iodized) - 2 tsp
Sugar - 4 tsp
Powdered milk (fat content 25%) - 2 tbsp. l.
Dry yeast (Saf-moment red) - 1.5 tsp.

All these ingredients were measured out with a measuring spoon from HP

Vegetable oil (not refined) - 2 tbsp. l. (an ordinary tablespoon, since measuring laziness to wash after oil)
Wheat flour (general purpose "Ladushka", Stary Oskol) - 560 gr.
Bran - 78 gr.
Water - 420 gr

HP Kenwood BM 450.
Weight - 1 kg. The crust color is dark.
Mode - "Basic"
No warming up
Mixing 1 (intermittent) - 3 min.
Stirring 2 - 31 min.
Test set 1 - 26 min.
Kneading 3 (intermittent) - 15 sec.
Test set 2 - 25 min.
Kneading 4 (intermittent) - 15 sec.
Test set 3 - 55 min.
Baking - 70 min.
Total - 3 hours 30 minutes 30 seconds

The order of baking (the order of laying the products must correspond to the instructions for the CP):
Heat the water a little (so that the essence is warm on your finger) and dissolve salt, milk and sugar in it. Milk may not dissolve, but that's okay. Pour into a bucket and add oil.
Sift flour and add bran to it. Put all this in a bucket. Shake the bucket slightly so that the flour and bran cover all the liquid. Add yeast on top of the flour. Place the bucket in the HP and turn on the program.
After the end of the program, turn off the HP, remove the bread and put it on the wire rack, cover it with a linen towel. Allow to cool down and BOND APPETIT !!!. The shape of the bread and the roof is perfect. The taste is very good.

Little tricks:
Follow the bun. It will not be perfect (slightly smeared at the bottom). I, after stopping stirring 2, collect it a little into a ball towards the middle using a silicone spatula.
My flour is dry (I store it near the battery), and the bran is in a glass jar under a lid.
I use "Saf-moment" yeast (red). Tried it with Finnish, but the bun is not very high.

[GruSha]

GruSha, thank you very much for the bread recipe. Delicious and healthy, we all like
There is, however, one problem - the top is falling. I read all the advice given in this topic on this issue. But nothing helps. I don't have a mode for whole flour, an LG stove, so I bake on the Main one. Maybe this is the problem? What do you think?
When I put in the products according to the recipe, the bun is smeared along the bottom of the bucket, so I always add 3-5 tbsp. l. flour. Wheat bran, not granulated. The stove was turning the stove with an effort today, I even thought that the bread would not fit as it should. But it came up perfectly, 3/4 of a bucket, and then dropped to half. It's a real trouble ...

Joy, try my recipe.

"GruSha"! Thank you for your recipe (baked according to yours, the very first recipe in HP LG). He heated the water to a slightly warm state, poured out the bran, stood for 20-30 minutes, then added the remaining ingredients. The amount of water did not decrease. Instead of yeast, I added dry starter culture "O-Tentik Origin" 18 g (4% of the amount of flour and bran). Program "Basic" After waiting for the formation of a kolobok (nothing had to be added), I went to bed.



Used wheat bran purchased from the market (not granulated, purchased at the pharmacy). I liked the bread very much. I will try to get out and buy some more bran, since it was not on sale for a whole year.



And one more loaf is completely problem-free.

I, too, hasten to show off some bread and thank GruSha for a wonderful recipe!



The first time I made bread with bran, I really liked it! I was worried, having read in a topic, that not everyone rises well, but the bread did not disappoint: it turned out beautiful and tasty! The pulp is straight air! Thank you very much!
I did everything strictly according to the recipe from the first message, just added a little water, just by eye. Baking mode: dietary. And the size of the bread was set to average.

I cry! I decided to repeat bread with bran, only replaced wheat bran with oat bran. The gingerbread man was quite decent, and fit fine. And when the time came to take out the bread - I couldn’t believe my eyes: there was something small at the bottom of the mold. In short, in comparison with the previous bread, the height of the last one is two times less. All products are absolutely the same as last time, the proportions are the same. The only difference is in the replacement of bran. What is the reason? Please tell me experts!

I offer a recipe for the modified and converted into a bun in 1 kg of bran bread

I baked it today, it turned out very well!
I only have HP for 4 days, I wanted to make bread with bran, I liked the recipe because everything is in grams.
I'm still afraid to measure flour in milliliters, so I didn't take the recipe from the first page.

I had rye bran, Makfa flour.
The taste is very similar to the "Doctor's" bread!
When kneading, the bun asked for an extra tablespoon of flour.
The crust is very beautiful, ruddy, the top is smooth and round.
Thank you!

I baked bread exactly according to the recipe, but instead of water and milk powder I took plain milk. Everything was measured in ml, as in the very first recipe. The bread turned out - a miracle! Soft, airy, tall, well baked, liked by everyone, even the most fastidious family members. So now I'll take this recipe into service! Thank you so much!

I have the identity Panas 255, but what don't you understand?)))))

Dry yeast - 1 1/4 tsp.
Wheat flour - 2 1/2 hours. Or 375 gr.
Bran 1/2 tsp. Or 75 gr.
Salt 1 1/2 tsp
Sugar 1 1 \ 2 tbsp. l.
Powdered milk 1 1 \ 2 tbsp. l.
Oil sl. 1 1 \ 2 tbsp. l.
Water 280 ml.

I counted the cups in grams.
the author of the recipe for baking in whole flour mode, we have a dietary mode!
everything seems clear
and your measuring spoon is what you need, calmly measure it in tea and dining rooms ...

I baked this bread today!
Thanks for the addition to the recipe, but!
75 grams of bran - there can be no 1/2 cup - this is a full-fledged glass and even more

Used the Admin amendment
I took 315 ml of warm milk and added at least another 5 tbsp. spoons of water - the dough is clearly requested.

Baking: dietary regimen

The result is below.
Very tall and handsome, with a perfect roof
The cut is not very good - as always, they cut it as soon as they got it

🔗
🔗
🔗

THANKS FOR THE RECIPE! Delicious!

I just recently became the owner of this miracle technique ..... but despite the short period of time we have our own favorite bread). and this one among them. I specially registered, to say a big thank you to the authors of wonderful recipes ... Here is my bread:

and the cut:

Great theme!

We are addicted to a French bun with condensed milk. But for my figure, it's just murder. And so I'm losing weight, losing weight, I can't lose weight) And fresh bread is so tasty ... Therefore, for the good of the case, I decided to look for a recipe with bran.

Since I'm spinning like a squirrel in a wheel, I bought some bran yesterday during a break, in the evening I found this topic in between times, don't put it at night - I set it on the timer for the morning.
I measured the ingredients in glasses, not grams. Bran poured 1 cup to 2 cups of flour. And I added a tablespoon of flax seeds. Dadada, the roof collapsed)) But nevertheless, the bread is soft and very tasty. In the morning I went well for breakfast. Next time I'll try to add less water and count everything in grams. And in my glass I doubt it. It is unlikely that until the weekend it will be possible to follow the kolobok. Well, let's see.

Anyway - thanks a lot for the recipe!)

For the bread to be of normal consistency, the bran should be about 14 - 15% of the flour weight. I achieved this empirically.

[sergey1953]

sergey1953 , well, I want so much at once and more, so that conscience does not torment when eating))
I tried to take your recipe as a basis, divided it in half (for 500 grams of a loaf). Added 1 tbsp. l. flax seeds. She looked after the kolobok - he looked pretty decent. Didn't add anything. Now it is on the rise, it will bake at night. And in the morning we'll see what happened)

upd. In short, it did not rise normally ((Here:





(I can't post with picasa. Only with a radical? Sorry)

I put everything according to the recipe, just added flax seeds and that's it.

Scarecrow, but you can)

Strange, it was a good bun. I wonder what influenced ... Can the mixer be pulled out after kneading? Let him come up without interruption, and bake immediately afterwards ...

Soooo))
Today is already better)

I think that all kinds of additives play a big role, including flax seeds. And I think it's not worth taking out the knife and leaving the bread only on the rise. It will simply begin to crawl out of the bucket, and carbon dioxide must be released from it.

I made such a bread in a Panasonic SD-2501 oven. Thank you for such a recipe and for corrections and amendments to the oven models.
Bookmark: 375 gr. premium wheat flour (there was no other)
75 gr. wheat bran (put by weight, of course it turned out more than half a cup)
1.5 tsp. salt
1.5 tbsp. l. Sahara
315 ml of milk (+ immediately 5 tbsp. L. Water)
1.5 tsp. yeast (saf moment red)
I would also like to clarify that the dietary regimen is in size L. The size was not indicated anywhere, so I am specifying.
The result is excellent (sorry that without a photo)

I completely abandoned my Temka. Many thanks to everyone for the photo reports

I made such a bread in a Panasonic SD-2501 oven. Thank you for such a recipe and for corrections and amendments to the oven models.
I would also like to clarify that the dietary regimen is in size L. The size was not indicated anywhere, so I am specifying.

The size does not need to be specified, for 450 grams of flour, together with the bran, you get about a bread weighing 700-800 grams. Conversion table here The ratio of the weight of the finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

The size does not need to be specified, for 450 grams of flour, together with the bran, you get about a bread weighing 700-800 grams. Conversion table here The ratio of the weight of the finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Thank you. By the way, in a specific case, the bookmark has a choice between L and XL. On L turned out to be normal, you should try on XL. Someone knows by how much the baking time between L and XL is increased

Greetings to all! For the umpteenth time I decided to "tame" the bran bread, I make it according to the recipe from the 1st page, the bun spreads out, sticks to the wall ... Are the actions in the bran with the bun the same as in the usual one? Or are there any features?

There is only one principle with wheat flour dough - the dough should not stick to the bucket, stick to the top of the bucket with a drop, which means there is too much liquid. If you added bran, watch the flour-liquid balance, you may have to add a drop of water. The dough should be soft, but not runny.
Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

[Admin]

Admin, Yes, thank you, kolobok forever !!!
And I am with the report
I did it according to the first recipe, only instead of water - milk and yeast in terms of mine.
I have already baked 2 loaves, the first one, the one with a sticky kolobok, as opal is supposed to, although it added flour, nevertheless, it was eaten and an additive was required.



The second is somewhat better, but still needs some work, the crumb is a little moist.

But the whole family likes it.

Make sure that the dough does not cling to the sides of the bucket, another 1-2 tbsp. l. flour
I assure you, the roof will not fall through and the bread will turn out beautiful and the family will like it even more.

I made such a bread in a Panasonic SD-2501 oven. Thank you for such a recipe and for corrections and amendments to the oven models.

baked bread according to your recipe, only added 1.5 tbsp. l. sunflower oil. Everything worked out well. I will use the recipe for delicious bread. Thank you

[Bottling]

Bottling, to health

I made such a bread today - I was guided by the recipe with the translation into grams, I did not add milk powder and vegetable oil 2 tbsp.
Baking in the usual mode in Panasonic 2500 size L, put a dark crust, but still pulled it out earlier. Everything worked out - magnificent and delicious. This is how the bran is straight and does not feel, by the way, I only had rye bran
Thanks to the author for the recipe

[Olga]

Olga, I am very glad that I liked it Looked - 2007 recipe during flies

Hello everybody! I'm new here. I still haven't figured out what's what. At the moment I am baking this bread. I added water, as they wrote, 315 ml + 5 tbsp. l. Now it’s the second rise, and yes, as it was, it still lies. Doesn't rise at all. What could it be?

... At the moment I am baking this bread. I added water, as they wrote, 315 ml + 5 tbsp. l. Now it’s the second rise, and yes, as it was, it still lies. Doesn't rise at all. What could it be?

I see only two reasons:
- the dough is steep, there is not enough liquid, and the yeast does not have enough strength to raise the dough. There are a lot of bran in the recipe, but they require additional liquid.
- a small amount of yeast, or just forgot to put it in.

Check the recipe again

375 grams of wheat flour, 75 grams of wheat bran, salt-1.5 tsp., Sugar-1.5 tbsp. l, milk powder-2 tbsp. l., 315 ml of water + 5 more tablespoons of water, 1.5 tsp. yeast. Diet regimen. Oven Panasonic 2502. The dough is not thick, even a little sticky to the walls. On the contrary, I thought to add Iuki.
Always baked bread; with wheat flour, French, egg ... everything turned out superbly, but with the bran, he doesn't want something. It's a shame. Okay, we are waiting for the end of the program and see what happens.

[We focus only on the author's main recipe and on the flour-liquid balance, the quality of your ingredients!]

Never be guided by an exact copy of the author's recipe, like "+ 5 more tablespoons of water". The author of the recipe did not have enough liquid for a high-quality dough kneading! You have different products, different conditions for kneading dough, a Panasonic x / oven with its cockroaches to equalize the temperature, and so on ...

We focus only on the author's main recipe and on the flour-liquid balance, the quality of your ingredients!

Now it is difficult to say anything about your bread, including without a photo and crumb as well.
The recipe is correct!
So the problem is in the quality of the ingredients or in the correct amount of the bookmark. Check yeast for germination How to test and activate yeast?

It cannot be that everything is absolutely correct - but bread does not work
Fiber also means a lot, there is a lot of it in this recipe, and it can be difficult to work with.

Bookmark: 375 gr. premium wheat flour (there was no other)
75 gr. wheat bran (put by weight, of course it turned out more than half a cup)
1.5 tsp. salt
1.5 tbsp. l. Sahara
315 ml of milk (+ immediately 5 tbsp. L. Water)
1.5 tsp. yeast (saf moment red)
I would also like to clarify that the dietary regimen is in size L.

Today I made this recipe + added 1.5 tablespoons of unrefined vegetable oil. The roof turned out to be cool (I left for several hours, I did not visually control the batch - maybe the bun is cool), but the bread is delicious.
Recommend!