Wholemeal bread

Wholemeal bread

Category: Yeast bread

Ingredients
Wheat flour	250 g
Wallpaper flour	250 g
Water	360 g
Salt	2 tsp
Sugar	2 tbsp. l.
Rast. oil	2.5 tbsp. l.
Dry yeast	1.5 tsp.
Grated cheese	2.5 tbsp. l.
Minced garlic	1.5 tbsp. l.
Caraway	1 tsp

Cooking method

• After delivering HP home, I immediately began to try it in practice. Started with the main wheat, he is the first in the book out of the box with HP. I bought 3 varieties of flour, and eventually baked it from the one that was at home (I don't even remember its name, because I poured it from the bag into the jar when I bought it). The bread turned out to be tasty and aromatic, despite the fact that there was no milk or eggs in the recipe. I set the mode to the main one, and a light crust (again, to understand how light it is, I'm all in test mode, I'm trying to better study the capabilities of my HP)
  
• Photos of the first bread are only on the phone, but the quality is not alright there.
  
• Therefore, I will tell you about 2 of my bread, which was baked from coarse flour with the addition of psh. flour of the highest grade. Again, according to the same book (I don't have another one yet), I chose a recipe for bread with cheese and sausage, replacing the sausage with half a teaspoon of caraway seeds), I used mustard oil
  

Note

I've been baking bread since last week. Before that I bought in a store, because there was no chemotherapy. I recently bought it and am very pleased with the purchase (thanks to my husband).
half of the bread was eaten while it was warm, today it was finished, but what I want to say today the bread was even tastier than yesterday. Somehow the taste was revealed. Maybe that's why I kept it in a birch bark box?

Wonderful bread, I, too, taking this recipe as a basis, excluding cheese and garlic from it (for daily bread, this is not always necessary), I received excellent duty bread, I bake it very often, the recipe is trouble-free, I only take liquid for 500 g of flour-330 ml and bake on a dietary (whole grain) regime, just yesterday I baked

I also add 1 tsp. chicory - ground or extract, it seems to me to ennoble the taste of whole grain flour

And I just bought ground flour just today. and then once and found your recipe! Boom to try!

[3]

And I just bought coarse flour just today. and then once and found your recipe! Boom to try!

Hello!
So I bought this flour!

and began to try
I liked it so much that I can't stop doing experiments ...
My first wholemeal loaf:


Mode in my x / stove Moulinex OW 5004 No. 3, crust- "bright".


Everything is very simple and wonderful!

Everything is very simple and wonderful!

Who would have doubted! You have all the bread for 100 points!

And I have such torment! It's just difficult to find it, you have to spend it sparingly!

[Mila007]

Who would have doubted! You have all the bread for 100 points!

Dear Mila007Thank you very much for your appreciation!
I will try!

And I have such torment! It's just hard to find her , you have to spend sparingly!

SKIPER, Hello!
Let me disagree with you.
The manufacturer of such flour is located in your city! TM "Khlibodar"!
See the photo in my initial post ...
In our city in the Billa stores - the shelves are bursting and the price is ridiculous
The main QUALITY is excellent!
I bought it, wholemeal flour, with the expectation of returning to
but I suppose that in x / n it will be much easier!
A field for experiments with additives - endlessly!

I know that! But I don’t know why it’s difficult to find it, once I found Silpo, it was ground there instantly! then I found it at the market in a small warehouse.There is no Amstor in the network either, only wheat of the highest grade !!!! And Bill is where the hell is (for me), and therefore I don’t know, maybe there is!
The truth has not yet been in Ashan!

Well, I can't get enough of this recipe!

I added 15 grams of fresh dill and 15 grams of dry onion instead of caraway and garlic - it is impossible to convey in words what an appetizing smell:


I recommend adding some pizza seasoning. I assure you BOMB!

Be my follower.
Good luck to you!

Tell me, what is the weight of the loaf? I would like to try, but my stove is only designed for 750 and 1000 grams. So I think whether it is necessary to count?

[dianasun]

dianasun., the loaf turns out to be less than 1 kg, I think you can safely bake in your HP without counting anything, good luck

Thank you very much, I'll try it today!

Thank you so much for the recipe. I love it! The bread turned out to be awesome !!! Only I poured 330 ml of water, and then my kolobok turned out not as from the highest / first grade, but more sticky. I had to add another 20-30 grams of flour. As a result, the bun is sticky, but elastic. after the first rise, the volume of the dough increased by 4 times. And after mixing, there was sticky dough on the walls ... So I wonder if it was necessary to add more flour or for whole grain bread should such a dough be?
The mode for baking bread from whole grain flour, weight 750. I set the crust the darkest, but did not wait - turned it off when there were 6 minutes left to the end (I really wanted to sleep)

Bottom line: a bun of bread has risen almost to the very top (hp is designed for max. 1kg). The crust is ruddy, crispy! Now I will bake just this for a month, experimenting with additives. This time, the only supplement was sesame.

Here is MY SUCCESS

Thank you, great recipe. I baked it yesterday. I added aged kefir instead of water. I didn't add any cheese at all, but the garlic was right - my wife just cooked borscht. I want to try it with sausage and cheese. The bread came out wonderful

Well, if bread should be made from coarse flour, then I have tried this recipe:
1. Coarse flour -750 g.
2. Water (20 degrees Celsius) - 400ml.
3. Bread kvass (dry sourdough for 10 liters, sold in packages) - 30-35 gr. (composition: rye crackers, fermented rye malt, salt).
4. Dry bakery yeast - 7-8g. (wet pressed -16g.).
5. Sunflower oil (olive) - 15 g.
6. Sugar - 1 tbsp. l.
7. Salt - 1-2 tsp.
Baking mode - whole grain bread (heated), 1 kg., Darker crust.
The bread rises well, no water should be added, the bread is heavy by weight. Don't eat a lot of it.

I'll try again your recipe, something I can't get bread at all from coarse flour constantly falls off

For some reason I didn’t work out lovely
although delicious, the crust is crispy as I like


I'm not special, probably the crumb is wet, a lot of water
I got up at night, looked, the bun was neat, but I didn't feel it, I went to bed with peace of mind, and in the morning it was ...
Made exactly according to the recipe, without garlic and cumin. I added a pinch of chili pepper, a little more cheese turned out for one tbsp. l. without slide
baked in the mode for whole grain, 1 kg, medium crust.

What could be the error?
I laid everything in order, as is customary in the recipes for my stove.

What could be the error?
I laid everything in order, as is customary in the recipes for my stove.

Everything, but not everything was laid down as in the recipe!

They could have shifted, for example, liquid or yeast, everyone has mistakes. Bake again and track the correct weighing of products and their laying, control of the flour / liquid balance.

I have it constantly falling like that, so many times I have already baked it ((((only the crumb is better than in the photo, does not stick

Good afternoon, tell me how long is your mode for coarse flour bread? I do not have such a regime, I want to choose the most suitable one that I have. Thank you

Good afternoon, tell me how long is your mode for coarse flour bread? I do not have such a regime, I want to choose the most suitable one that I have. Thank you

The author writes in the recipe "I set the main mode, and a light crust" - such a mode is in any x / stove BASIC (BASIC) mode

Thanks for the bread recipe! I added a teaspoon of malt from myself (steamed it with boiling water), I took wheat flour of the first grade, 330 ml of water, did not add cheese and garlic. Baked on "whole grain" mode.The bread rose remarkably, but in the process of baking the roof collapsed very much. It tastes just perfect bread. But I don't know why I fell like that. Can change the mode? How many times should whole grain breads need to be kneaded and how long should they last? After the second batch, it took me almost two hours. Maybe that's a lot? Thanks in advance for the answers, tips)))

Here wheat and rye flour, borderline state 50x50%, so perhaps rye flour outweighed, but she does not like two proofings. Therefore, the dough turned out to be over-fed.

What prog did you bake on? If on the main one, then pay attention to this, change the program to rye bread, so that there are fewer proofs

[Admin]

Admin, thanks!)))) Baking on a whole grain prog. I understand that wallpaper flour is whole grain wheat, not rye. Maybe I was wrong? There is no rye prog. Maybe put on the dough? Kneading there for 30 minutes, then the dough is allowed to stand for 1 hour. And then turn on the baking for 60 minutes?

: victory: Today I repeated the recipe, only kneading it on the "dough" mode, proofing for 1 hour, the "baking" mode for 1 hour. Everything is wonderful, the roof did not fall)

I baked bread, only without caraway seeds, cheese and garlic. I put it on the Dough mode and did not have time to turn it off in time. The dough has risen and at the end of the Dough mode, HP has restarted the program. Gave it to knead and rise for 30 minutes. Has turned on the baking mode. The result was very pleasing.

Thanks for the recipe)))) I counted 600g for a loaf and instead of cheese, garlic and caraway added dry fried onions, reducing the amount of oil in the recipe. Stirred 2 tbsp in water. l yogurt. Bread maker Vitek 1990 whole grain bread mode, Zhdemsssss)))))))))) I will definitely try it with author's additives Here's what was baked

and in the context

I liked the bread very much)))