Additives to bread dough to enhance flavor, ingredient interchangeability

[Various additions to bread dough to enhance flavor, ingredient interchangeability]

Various additions to bread dough to enhance flavor, ingredient interchangeability

It often happens that a recipe requires products that are not available at the moment. Let's draw up a plate that can be replaced with what and, most importantly, in what quantity. And how will this affect the bread.
For example:
Sugar, honey, fructose, molasses.
Water, milk powder, natural milk, kefir
You can also compare the impressions of using different oils:
Sunflower, olive, creamy ...

[Brazilian nut]

I read here on the forum that when you add pine nuts, bread with a fantastic volume is obtained. I want to share my experience of baking bread with other nuts and chocolate.

I baked according to the recipe "raisin bread", instead of raisins - chopped Brazilian nut... The bread turned out to be tasty, porous, but the top sagged.
The same recipe, but with hazelnuts or with almonds - no problems with lifting were observed.

According to the recipe for "poppy" (one of my favorites), I baked with sesame - the top also sagged, but when adding coconut flakes the bread rose very well and was very airy and tall, although there was no coconut smell.

Finally, chocolate bread... Baked 2 times. The first time I took a bar of dark chocolate and divided each slice into 4 parts, I baked in the basic mode, all the chocolate melted, and the bread (size XL) rose so that the handle of the bucket did not rise completely. The second time I just divided the bar into wedges and added chocolate after 15 minutes. from the beginning of the batch. The pieces of chocolate didn’t completely melt to create “chocolate tails”. The bread rose as usual. Everyone liked it.

1. Water can be replaced with potato broth. Just keep in mind that the broth already contains salt!
2. Salt slightly reduces the activity of the yeast, so if you like salted bread, add a little more yeast.
3. Water can also be replaced with serum.
4. If you add a little honey, the bread will last longer.
5. If you add vegetable oil during the kneading process, the bread will be more ruddy.
6. If you buy a large pack of yeast (500g), pour it into two tightly twisted jars. Most yeast should be refrigerated. And those that you use are in the cabinet so that the yeast is not exposed to temperature changes. So they will be stored for a very long time.
Maybe I'll remember something else - I'll add it.
Write your advice too.

I made juice from pineapple and strawberries, and added extracts (not all of them, of course) to bread with whole grain flour - I had to throw everything away, since the bread was absolutely not baked and even the crust stuck to my teeth like toffee
I add dried or sun-dried fruits - there were no problems with them.

In general, at my own peril and risk, I added 50-70 grams of ground currants and irgi (I did not weigh it, it looked like it), I took a local recipe (Russian Easter cake), put a little more sugar and flour (sugar, because the berries are sour, but flour, because they are wet, it was necessary to bind excess moisture). The main program is 4 hours. It turned out very well, such a bread-bun for tea, fragrant. It has completely risen and baked. Only it turned out not sweet, next time I will put 2 times more sugar. I would take a picture, but my parents took the camera to use it. If we don’t eat until tomorrow (there’s a big bun), I’ll show you.
I am happy with the result.

Often asked about different ingredient substitutions
I will post everything that I can learn from the technologists here.

Until then:

molasses can be replaced with honey based on:
mass of honey = (mass of molasses) * 0.8
otherwise the bread will be very sweet;

malt can be replaced with malt extract (in one of the posts there was a question about liquid malt - the correct name is malt extract) based on:

mass of extract = mass of malt / 3
that is, three times less;

corn, buckwheat flour is obtained by grinding parboiled corn, buckwheat grains, therefore, simply grinding with a blender or coffee grinder will not be possible to look for exactly the flour;

Panifarin can be replaced with a stackase, it is one and the same only a different producer.

that's all for today. Bake to your health !!!

There are many different cool recipes in the instructions for my DeLonghi 125 stove. Honestly, reading them, I learned a lot of new words. It turns out that so many different things are added to the dough :). I propose to reveal the topic of spices: what they represent, where to buy, how they change the taste of bread or jam.
For example:
- in the recipe for peach jam, you must use crushed cardamom seeds! Who knows what changes the taste of cardamom? and where to get it? and what is better, with or without cardamom?
- if you change the vegetable oil for olive oil in the recipe, what will change? has anyone tried it?
- yesterday I decided to try to bake bread with rosemary, I just opened the bag - the smell took over the whole apartment, my wife came running, said what I thought of doing inhalations in the summer. In general, it smells strong and the taste changes quite strongly. I think for untrained bread eaters (like me), the first step is to cut the dose of rosemary in half.
- another question, in the recipe for bread with garlic and spices, it is indicated to add 2 tsp. chopped spices. Who can tell you what spices are you talking about?

- if you change the vegetable oil for olive oil in the recipe, what will change? has anyone tried it?

I made bread with sunflower, olive, pumpkin, and walnut oil ... I didn't notice the difference, maybe because only 1 tbsp. l. poured?

There are many different cool recipes in the instructions for my DeLonghi 125 stove. Honestly, reading them, I learned a lot of new words. It turns out that so many different things are added to the dough :). I propose to reveal the topic of spices: what they represent, where to buy, how they change the taste of bread or jam.
For example:
- in the recipe for peach jam, you must use crushed cardamom seeds! Who knows what changes the taste of cardamom? and where to get it? and what is better, with or without cardamom?
- if you change the vegetable oil for olive oil in the recipe, what will change? has anyone tried it?
- yesterday I decided to try to bake bread with rosemary, I just opened the bag - the smell took over the whole apartment, my wife came running, said what I thought of doing inhalations in the summer. In general, it smells strong and the taste changes quite strongly. I think for untrained bread eaters (like me), the first step is to cut the dose of rosemary in half.
- another question, in the recipe for bread with garlic and spices, it is indicated to add 2 tsp. chopped spices. Who can tell you what spices are you talking about?

If you have never used spices, then you need to learn this and get used to their smell, taste, etc., or do it in the old way, that is, abandon them.
First, try to make a sign - for which type of cuisine (France, Italy, etc.) which spices, herbs and oils are suitable.
For example: Italians add rosemary, truffle butter is suitable for French bread (very tasty), etc.
I use for rye bread mustard or sunflower with a smell (market) butter, buckwheat or chestnut honey (they give rye bread a spicy bitterness), and ground coriander and caraway seeds - all together give a unique combination and addition to the taste of baked bread, and these additives most suitable and inherent in Russian rye bread. Without them, the taste of bread would be poorer. For example, we like Borodino bread for adding coriander - sprinkled on top.
Of course, you can bake bread without any additives at all, it's a matter of taste!
The right combination of additives and butter - and the bread will turn out to be unique !!!

In garlic bread, we can talk about the addition of dried dill, celery, fennel seeds, since these herbs go well with garlic. And there may be others that the author of the recipe loves. You can also take your own spices and then see how they affect the taste of the bread, everything is known by its taste and the amount of spices taken.

I can recommend V. Pokhlebkin's book "Spices and Condiments", in which a connoisseur of Russian cuisine talks well about them, gives a combination of these drugs and their use in various cuisines and dishes, including cardamom.

Olive oil is also a vegetable oil, but unlike sunflower oil, it is softer and more neutral in taste. On our site there is a selection about different types and properties of flour and about various vegetable oils. Search on a search engine.

Spices are sold in almost all stores - in small bags, ask the seller where they are, I like to buy spices in the market from Uzbeks, there is a very large selection, you can smell it, rub it with your fingers, try it on your tongue (if you feel like it), talk to the seller, they can give advice and talk about spices, pick up a bouquet of herbs, etc.

Is it better with cardamom - only you will know, which will tell you your taste. Cardamom is used for baking pastry chefs, jams, gingerbread, tinctures, liqueurs - it is a spice.

Everything is relative! Experiment and find out everything and choose yourself!

[Dark bread with herbs.]

Yeah .. be careful with seasonings. I tried to bake this bread:
Dark bread with herbs.
water-350 ml
olive. oil-3 tbsp. l.
brown sugar 2 tbsp l.
salt-1 tsp l.
dark unpeeled flour-2 tbsp
rye flour-1 tbsp.
bread white flour-1 tbsp.
yeast 1 1/2 tbsp. l.
sumsum 3st. l.
basil 1h l.
oregano 1h l.
rosemary 1 \ 2h. l.
You can replace one of the spices with zaatar.

So, his roof collapsed, and the worst thing is that he didn't like the taste of black rye bread in combination with Zaatar, well, other herbs of a specific taste were added. For my taste zaatar(sorry, in Russian thyme) is clearly not combined with rye flour. It's a matter of taste, of course, everyone has different tastes, but I always like the classic versions of additives ... and this is a hole in this bread.

Regarding butter ... I add flavourless butter and sunflower seeds to classic wheat bread a la French and buns. For my taste, olive and other oils are good just in breads made from various flours with the addition of spices and vegetables. Cardamom is too strong a spice for my taste for peaches - they have a very delicate aroma, and cardamom is a strong spice with a pronounced taste, I'm afraid it will be hampered. I like to add cinnamon to jams - to apple jam with various additives, a little more cloves. A surprisingly pleasant combination - cherry and cinnamon. Pokhlebkin's book is a really good thing, I recommend it, however, like the rest of his works, it perfectly describes, for example, the methods of cooking porridge in "Secrets of Good Kitchen". Regarding the rest of the spices, this is a purely individual thing, I adore all kinds of herbs - and rosemary, thyme, oregano, marjoram, a bunch of them .. their addition from a completely ordinary dish can work a miracle .. not the best option for my feelings of a mixture called "seasoning for potatoes "etc., most often they already contain salt and flavor enhancers. Unlike them, mills with a mixture of peppers and herbs, which allow you to grind their contents directly into the dish, are a great thing .. now in many stores there are small inexpensive bags of spices for 6-7 rubles, such as "magic tree" and others like them. This is hardly a first-class product, but it is quite possible to understand-like-not-like-it is quite possible .. and at first, be careful .. Create! this is terribly interesting

Good people, inject!

Tell us about your personal baking additions. What do you always add to a standard recipe?
So it is customary in your family, so your grandmother said, intuition advises, spied on Adriano Celentano, or even defies logical explanation ...

A little bit about yourself.
I don't know why, but I always add (even to sweet pastries) 0.5-1 tsp.freshly ground red hot pepper (pepper shaker with a mill). It is practically invisible in bread. There is no taste from it. But I keep adding. Maybe because the alkaloids of red pepper (chili) accelerate metabolism, reduce the accumulation of energy in fat stores.

And also - I put sugar on the blacklist. I put his current into "Elena Bo cake".

Uncle Sam. I haven't forgotten about the pectin supplement. I'm just licking a universal recipe for any baking right now. It gets better every time. And at this stage I can say that when adding 8st. pectin supplements for 1 kg loaf, add 2 tbsp. spoons of moisture and halve the amount of sweet. Works in all bread recipes. The baked goods are very tender. Baking is next. The pectin additive still greatly improves the quality. Thanks Admin. I was about to stop doing "nonsense", but she threw in a selection of material on the beneficial effects of pectin on baked goods. And I finished what I started. Conducted independent surveys. At work, there was some reason to drink coffee, there are 12 people, and I brought two different breads. Bread with pectin snapped up with a bang! In addition, it has been noticed that it hardens to a lesser extent. I gave an assignment for acquaintances, so that they would ask the friends of their cousin's daughter's godfather, whose friends they knew at the foodstuffs combine in order to find pure pectin (our combine seems to make marmalade).

Fructose or honey instead of sugar, cinnamon (in black), vanilla sugar (in white butter), oatmeal everywhere (I replace 50-70g of flour with Hercules or some other flakes), fresh or dried herbs (if bread with onions or cheese or and with both), seeds are almost always

Uncle Sam, can sugar be removed from all recipes ?! It seems to be needed for yeast. If this is not important, I would also remove from all recipes, except for baking. I don't like the sweetish taste of bread.

Of course you can remove the sugar!
Just imagine. The village, many years ago, set up a dough for baking bread. There are only a few hundred grams of lump sugar in the whole house. They drink it with a bit of tea. It would never occur to anyone to add it to plain bread!
By the way, sugar is not added to starter cultures (kefir, hop, rye) at all. And everything is fine, yeast has been playing for years.

Decent yeast extracts sugar for its growth directly from flour.
They would have more time (it is not easy to get it). Or some malt (it breaks down flour polysaccharides into simple carbohydrates).

When heated above 60 degrees, honey loses all its beneficial properties. So you won't get the benefits of honey in bread, just sweetness!

Hello everyone!!!! How I miss you !!!
Instead of honey and sugar, I pour maple syrup, it is almost not sweet, but very aromatic, almost like buckwheat honey. In breads with rye flour (Darnitsky from Fugaski, etc.) I must add rye crumbs with rye germs and a shell (whatever that means) from Belovodye. White bread has exactly the same grains, but made from wheat. And I always pour only baked milk and fermented baked milk into bread with buckwheat. And everywhere, instead of margarine and butter or olive oil, I pour walnut or almond butter, judging by the price, they are "much healthier."

I add a little vanilla to sweet bread, and a tablespoon of buckwheat flour to simple white bread - I get bread with a delicate buckwheat aroma, I replace milk with baked butter, I try to take Vologda real butter. But with cinnamon it turned out bad luck! I love this seasoning and I love cinnamon rolls, but I baked bread with raisins and added a pinch of cinnamon, and as a result, they didn't eat homemade ones, and I didn't like it myself. The smell of cinnamon completely overwhelmed the smell of bread. I won't make this mistake again.

Very little cinnamon should be added, literally at the tip of a knife, and better in combination with dried fruits.
I liked the bread coated with vegetable oil (hot, right after baking). Moreover, refined well, and mustard, and unrefined, and even olive.

I recently read about replacing molasses with honey! And here's what they write: You don't need to use honey instead of molasses. This is a fairly common misconception, they say, in Russia, gingerbread with honey has been baked for centuries. Earlier, when honey was constantly used in baking, it was previously somehow cleverly boiled with water in order to neutralize paraffins, which are present in honey in the form of wax, like all filth on the surface was going, well, like with butter, when you pour it over, this byak was thrown away , and the remainder has already been used. You will not find ends now, Pokhlebkin was engaged in this before his death, but did not manage to publish it. The fact is that ordinary honey very badly tolerates high temperatures, in modern medical sources I even met that adding it to hot milk is harmful, such as a slow-acting poison.
But it is still better to replace it in baked goods with brown sugar. It often happens with molasses, the essence is the same molasses!
What does anyone think or know about it?

A handful. how much is this??? in about spoons ... I also bought flaxseed for bread the other day ... but haven't used it yet (I like to add caraway seeds and dill seeds ...)

A handful, abbr. gr. is a traditional measure of weight and volume taken by good housewives. It is equal to 17.2761 grams or 22.0754 cm³... Deviations in one direction or another by 652% are allowed, to taste.

For my taste, olive bread goes best. Well, creamy, but cholesterol in it.

Certain doses of cholesterol are necessary for the body, moreover, butter is a very valuable product, if it is not a mixture of vegetable and animal fats, of course

I like walnut oil in wheat. The crumb is fragrant and unusual in color, pinkish.
And with pumpkin the color is absolutely incomparable, almost like peeled pumpkin seeds. My six year old daughter usually says, "Give me another piece of that green bread!" The taste is not for everybody.
Olive oil with truffle is good too, aroma and flavor of mushrooms in bread.
Olive with lemon - not for everybody, but also very pleasant in wheat (well, in a salad it is generally perfect).
Olive with chili - good for table bread, especially if you add bacon or whatever sausage is on hand.

[A negative experience is also an experience!Or, don't do as I do.]

A negative experience is also an experience!
Or, don't do as I do.

For a long time (and slowly) I got to baking brown bread with natural sourness. We have no panifarin. Store vinegar is not very desirable. There is no time to put the dough for a day.
For this, he started a kombucha in a jar at home.
I added enough tea leaves and sugar to it, and gave time to convert it all into vinegar.
It's good that I tried until black bread on plain white. Replaced water with liquid from kombucha (had a pronounced vinegar smell).
There was an unpleasant smell during baking.
(I can describe it as something from decaying proteins)
The finished bread smelled less, but I ate it with mustard.

So "flies - separately, cutlets - separately" (I'm talking about kombucha and hp).

And maybe someone else can tell you about flaxseed ... I want to add it to bread .... would it be advisable to fry it a little or put it like that?

I don't fry the flaxseed, I put it right on the flour, as the doctor advised (she is also sick with a stove). When roasting in seed, something changes for the worse, but I don't remember what.
And I fry sunflower seeds only in the microwave. Wash, in the oven for 2 minutes; stir, another 1.5 minutes, salt, stir, another 1.5 minutes. Let rest for 5 minutes. mix, and then to taste.

I added to plain white bread in a place with sesame seeds just decided to see what happens. It turned out to be delicious bread, but there was no special smell of pine nuts, only when they caught a tooth, maybe of course I put a little more.

On my "bread" shelf (next to the bread maker) they stand in jars:
1.different types of nuts - chopped almonds, walnuts, cashews, pine nuts, seeds
2.Additives to flour - bran, whole flour, finely ground oatmeal, ground flaxseed
3. dry spicy herbs, dry fried onions
4.dried fruits are different
5.coffee, cocoa

I'm just obsessed with additives, all the time I go and look out for what else to put in the bread. And, by the way, for all the time of my baking (already 2 months) I have never made the same bread (that is, I follow the recipe well, oh-oh-very approximately - friends, don't take an example from me!). No, well, the forum (which helps me very, very much) I read regularly and I follow the rules of the wheat bun, but I also want creativity!

When adding seeds or nuts to enhance their flavor in bread, it is advisable to add the appropriate oil. This does not only apply to pumpkin seed oil. The bread will acquire a very specific taste and smell, many will not like it very much out of habit. When adding flaxseed flour (20% of the weight of the flour mixture), on the contrary, NO OIL should be added, the flour contains a very high percentage of oil. Sesame seeds with sesame oil and macadamia nuts with macadamia oil give the most delicate taste and smell. The richest walnut and walnut oil.

If you replace milk powder with cream powder, how much should you take, as well as milk?

You can also take less if you avoid fat.

Good milk powder consists only of whole milk powder and is made in accordance with GOST 4495-87. If not, replace the water with plain milk.

Instead of milk powder, you can add baby food. There is milk in the composition. Here on the forum there is such a recipe

Today I persuaded my husband to buy macadamia oil. We will try.
In general, I also got hooked on various interesting supplements. Never before have there been so many different oils in my house
Although I baked bread before, everything is somehow usual, vegetable, creamy, sometimes margarine. Sunflower seeds, sesame or poppy seeds, raisins, candied fruits. Well, cheese. But after replacing HP - "Ostap suffered". I went to the store, I go to the department with flour and butter ... my husband is already laughing. True, when I read about macadamia oil to him, they say, it helps men, they saw it today at the Crossroads - take it, he says. .. We will try.

We like to add to bread: mustard oil, sesame (and sesame), parmesan cheese, and it with s / c sausage, fried dry onions (bought at Dom-Bread, I also came across Chicory firms).

I want to try with dried tomatoes, with different types of oil (linseed, macadamia, etc.)

[Mams]

Mams, macadamia oil is tender and delicate, the bread will definitely not spoil. I dress salads for them, where there is no pronounced taste. Cucumber, cabbage ...

Instead of milk, I often add Mikamilk Extra infant formula (2-2.5 tbsp) to bread. It turns out great! And milky taste and white crumb color, golden brown crust. After all, the mixture contains only natural products (milk, whey, etc.), is absent sugar. I don't like it very much with plain milk (considering that purchased milk is often powdered). Only if the milk is baked, then I use it.

Replacing part of the flour with flakes or other ground flour implies an increase in liquid, since such bread will take more of it. And the larger the substitution, the more super-liquid. Interestingly, this does not happen with the bran (and if it does, then to a much lesser extent).
Keep an eye on the bun and add liquid - you will find the proportions that are needed when baking just such bread. And it will be milk or water, it doesn't matter. Try using less fat milk or diluting it in half with water.

Vague agonies have been washed in my experimenting soul for many days already .... I’m thinking, how can I fit a bouillon cube into the dough? Recently I caught my eye in a store in soooo variety (actually, I don't buy such things)! Now I go and think: whether to brew it with a glass of boiling water, cool and stir up the dough, or crumble it and pour it on a kneading bun
Or maybe I am a great inventor and has someone already implemented this idea?
I just watch a lot of these cubes and with different tastes ...

You won't do anything wrong if you add a stock cube to your bread. Notes of aroma will appear.

Somehow I dug up a jar in the kitchen (0.7 l. With a screw cap), and the remnants of dry seasonings from open bags were poured into it for a long time.
Well, I began to add 1 tsp from it. in a loaf.
There is no smell of spices and seasonings in the finished bread.
The aroma of the bread itself only intensifies, especially if it is mixed with rye flour.

yesterday I conducted an experiment .. replaced the water of homemade squeeze with apple juice and sugar with honey .... delicious egg .. ... it's a pity the bread did not live up to the photo ...

[Ale4ka]

Ale4ka, I answer you here.
Dried tomatoes are good to add to Italian bread Read the forum, especially the "recipes" section

A very tasty and interesting bread is obtained by adding dried tomatoes (lightly chopped) and cubed cheese (better hard, such as parmesan or "old Dutchman") to a regular wheat bread, and a little more seasoning (I added KAMIS Italian herbs), literally 1/2 teaspoon spoons. Smell, taste - very, very! At work, my husband cut himself for sandwiches - while he was driving in the subway - people looked around and licked their lips

Cake, and here there is already a recipe for bread just with a bouillon cube, take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=648.0, I'm already so hot!

And if you add pickle from sauerkraut? What do you think?

Well, if you get delicious bread on cucumber brine, then why not try on cabbage ... Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2947.0

30-33 years ago, my mother worked in the canteen of some factory ... they had a granny, she was responsible for baking .. drunk forever, you look and you won’t understand how this granny has such a dough .. do you remember the Soviet yeast? then weak. then smelly ...
The most interesting thing was that she had her own workshop and did not let anyone into it when she was kneading the dough ...
so it turned out what the secret is --- after everyone has been fed, there are always pots of leftovers in the dining room, so she collected milk porridge, vermicelli with milk, put it in the heat for a day, so that it was thoroughly sour ... and this added buckwheat was just not good for the dough, it was dark, but millet, semolina, rice, wheat is quite, mainly boiled so that it was)
then I was already an adult and worked at one time on baking in one cafe ... my mother reminded me of that story .. (behind the wall of the cafe there was a shop of the same mistress) .. they are no longer suitable for sale ... brewed, until the next day it turned sour ... you know, the "pearl" dough only have time to catch))
but now it's easier - I cook porridge or noodles - leave a glass ... sour - little by little in the dough .. only of course you need to keep an eye on the bun

I always stand instead of pod. butter use margarine, so tastier. add fennel seeds. and I really like it as an additive - boiled potatoes - pounded with fried onions - as part of the flour.

Recently, I liked replacing part of the wheat flour in recipes (40-50 grams) with semolina. The bread is lush, tender

I would very much like to try the additives of the company Belovodye Manka, Rzha nka, Yachenka with bran and embryos, but unfortunately we did not meet them

I tasted Old Russian Manka. It turned out to be a cool bread. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4671.new#new

Vinegar can be replaced with sour apple juice or puree - for 400-500 grams of flour, 100 grams of puree is enough.
Or old sour kefir.

Wheat-rye bread rises well with acid.