Dispersed grain bread

Dispersed grain bread

Category: Yeast bread

Ingredients
Flour	300 g
Wheat grains	200 g
Salt	7.5 g
Sugar	10 g
Margarine I forgot to put it, but it turned out great without ...	10 g
See water below.

Cooking method

• In the morning I soaked the grains of wheat in water, they swelled in the evening.
  
• 
  
• Further, in order to obtain a dispersed grain mass, it is necessary to grind this swollen grain in a combine or blender, which is completely impossible to do dry, respectively, we load the grains into the combine together with a part of the liquid in which they swell. So much for water, that is, we don't add water as such to the HP, there will be plenty of it anyway.
  
• I put the dough: half of the wheat grains with a part of the liquid was ground in a combine, the mass turned out to be the thickness of kefir .. add half of the flour and yeast, or the sourdough there. We leave to ferment overnight.
  
• 
  
• In the morning, I ground the rest of the wheat grains (they continued to swell, and some even hatched during this time) with a small amount of liquid in the combine, dumped all this mass into the HP. She also placed all the dough, yeast, salt, sugar there. I did not immediately add the remaining flour, but put the bucket in the HP, turned on the kneading (dumplings) and added flour in small portions until a more or less decent bun was formed.
  

Cooking program:

whole grain mode

Note

Baked today dispersed wheat bread
🔗
I have not baked such bread yet !!! Very fragrant, such a thick BREAD smell!
I took aim at this recipe for a long time ... but it turned out that everything was not scary at all
a lot has been written, but it's not difficult to do something

but I have acidified grain (saftkorn), probably. you can also do this ... soak and grind.

I bought at a bread wholesaler ... that is, I can throw away all the safcorn? ...
I did everything according to the recipe (technological, which I counted for a bread maker) - I soaked it in hot water for a long time. But in the bread, these grains still broke my teeth ...
it's a pity ... it’s worth the restless ... and it’s a pity to throw it away and have nowhere to put it ..

I tried to soak and grind this saftcorn. Not that! After all, these are rye grains, not wheat, they are much harder and have somehow been heavily processed ... I did not post the results of the experiment on the forum, because it would hardly be interesting to anyone - you will not find softcorn on sale.

Rum Baba, I bought at a specialized firm. I was assured. that this is an ooooooo useful product, literally medicinal! This rye was malted in some high-tech way ... I also put it directly dry (as it was in the technological recommendations), and soaked it ... And I yearned, like you, that I would have to "throw it away" ... The technologist to whom I promised to give his broken teeth, advised me to soak the grain in hot water overnight. Now I measure out a glass of measured grain. pour boiling water. and in the morning on this water with this steamed saftkorn I knead Darnitsky from Fugaski. Well, nothing like that. seems to be decent ... But we'll finish it and won't buy any more! There are many useful and even medicinal things in the world besides saftcorn!

And I throw the saftkorn a couple of spoons into black bread, and it turns out to be soft, like seeds! : red: Maybe it is different ??? And on the contrary, I think - bought a little!

I do not know what is saftcorn ?, but I think if you use rye grains, then you need to "wet" them for at least a day .. so incidentally, and recommend ..

I'll try to soak it in boiling water overnight and a small amount ...
otherwise, after the first experience, when even crackers didn't save bread, I had to throw everything away, there was no more inspiration for this softcorn ..

Cubic, I bought it here - read about this SAFTKORN
🔗
It looks like just grains. It tastes hard and sour. The technical instructions say. that you don't need to soak. The technologist said - pour boiling water overnight. such are the metamorphoses ...
Especially last night after the discussion I went and poured boiling water over a glass of saftkorn. This morning the grain has increased in volume at least 2 times. Together with the liquid I dumped them into a bucket of HP, added yeast, salt, sugar and butter, a glass of flour and put on the "Fast bread" mode (2 hours). Prizamese added flour several more times until a bun was formed.
The finished bread rose very high, the grains were denser than the crumb. but tasty. The general taste of the bread seemed a bit sour to me, I think it's better to add this rye to RYE bread - there it will be more organic.
In general, the experiment was a success.
Cubic, sorry we strayed from the topic of your bread! On New Year's Eve I will ALWAYS try your recipe, it captivates me with its unconditional usefulness. Sprouted and dried (or baked) whole wheat grains are just a wagon of the most valuable biologically active substances! In winter, I always germinated wheat for 2-3 days on trays (up to white roots) and fed the chickens. They rushed like a machine gun without any "Ryabushki" !!!!

I made this bread. Well it turned out very tasty It tastes like grain.
It turned out with small variations:
wheat grains - 150 g
flour - 350 g
salt - 1.5 tsp.
sugar - 1 tbsp. l
sunflower oil - 1 tbsp. l
pressed yeast - 10 g.
My wheat grains were peeled, so they did not germinate, although I flooded them with water. I did everything according to the author's technology, 20 minutes before baking (after the last boning), the dough became somewhat uneven, the hat curled up and did not want to grow beautifully. I had to intervene in the process, knead again, give time to rise and then just turn on the baking.
For myself, I concluded that I will bake using the Sitnoye technology - after the first boning, pull out the mixer, let it grow for about twenty hours and bake without my participation, there is not always time to dance near the stove
I will make it again, but not with one bread in a bread maker, but with long bagels or buns.
Thanks Cubic for the recipe!

My wheat grains were peeled, so they did not germinate, although I flooded them with water.

, 20 minutes before baking (after the last deboning), the dough became somewhat uneven, the cap curled up and did not want to grow beautifully.

I also had peeled ones, but after a day they hatched (a small tip of the spine appeared)

pay attention to the "roof" of my bread !! It has such a surreal shape ... I saw that it somehow grows like mounds, but I left it that way.

On your health, I am very glad that you liked the bread!

I also had peeled ones, but after a day they hatched (a small tip of the spine appeared)

pay attention to the "roof" of my bread !! It has such a surreal shape ... I saw that it somehow grows like mounds, but I left it that way.

On your health, I am very glad that you liked the bread!

My grains were in the water for a day, they did not understand that they needed to germinate. I'll try to soak it in advance, so that they stay in the water for a day and a half. I really want bread with sprouted wheat grains. Well this is exclusive, especially in our time of crisis.

I baked such bread today, 2 loaves in one form.
Very pleasant dough, light and docile to work with.
Flour 300, grain Belovodye wheat for germination, pressed yeast 7 g, fructose 10, salt 7, olive oil 10. I added water to the dough and dough, 50-70 grams each to dilute the yeast.

The technology according to the recipe, only soaked for a day, immediately mashed everything and kept half for the dough in the refrigerator, kneaded the dough without salt and oil for 10 minutes, rest for 20 minutes, then mixed salt for 2 minutes, added butter and kneaded for another 10 minutes. Then proofers without a spatula in a heated mode for 1 hour. Final proofing 40 minutes - the dough grew well, there was no need to hold any more.
I baked in the oven for 15 minutes with steam at 240 and 30 minutes without steam at 200. I specially bought new forms for loaves, metal with silicone



Surprisingly airy bread with lace crumb with a thin crispy crust.

I also bought rye, I will try to feed the leaven with a mass of dispersed rye according to Lyudmila's recipes and try wheat-rye breads. But this is for the future

[Alexandra]

Alexandra what handsome men!
I see that you also have breads of such a beautiful beige color

According to technology, I just did not think of keeping half the mass in the refrigerator .. so I came up with a double job

It seemed to me that the full aroma of this bread is revealed on the second day.

[Cubic]

Cubic ,

I even bought special forms because of these breads, it still seems to me better to bake in the oven.

About storage in the refrigerator, I spied on Lyudmila - for several days the mass can be stored there.

All whole grain breads reveal their aroma and taste most fully within 2-3 days, I realized this when I baked Lionel Poliana's bread.

But here, I think, we will not be able to find out - one of the two breads is gone, and there is still a family dinner ahead

[Alexandra]

Alexandra
I saw enough of your bread and went to soak the grain. This is not bread, but pure health! Moreover, my home lovers of white bread quite unexpectedly accepted whole-grain baked goods with favor. I'll try this option again. I only doubt the grain ... I bought it in kuti bags before Christmas, quick cooking. Is there even a living spark in it, or is everything cleaned up? .. Okay, I'll try anyway))

[Zest,]

Zest,

I had wheat for sprouting the Belovodye firm, but for some reason nothing hatched in a day. It was on the windowsill, in the cool, maybe that's why.

This recipe is the best for a start and for home recognition. My people are delighted, although they do not like all my experiments - here are the whole grains according to the traditional English recipe, also very spongy and with a thin crust - they did not like them, but they are somewhat similar.

Then I will increase the percentage of grain and add rye, I also bought the Belovodye company.
And the next in line is bread from cereals with brewing and sourdough. There is rye-wheat nibs and "maltukha" -silver from sprouted rye grain, that is, unfermented malt ...

[Alexandra]

Alexandra
When making a dough for this bread, did you add sourdough? I am thinking of making it with sourdough ... and add a little pressed yeast to the dough.

[Zest]

Zest

I'm after a long break from the leaven. I did not undertake to calculate how much sourdough is needed so that instead of yeast I could put a dough on it and there would be no sour-it thermonuclear with me. Again it was a pity to spoil the day soaked grain

I will wait for your result and in the future I will also try it with sourdough.

Lyudmila has an instruction to feed the rye sourdough culture before using such bread in the rye version with a mass of rye grain. You can try the same with wheat ...

[Zest]

Zest I baked this bread (the one in the photo) in thick French sourdough. That is, I made a dough on it.

Recipe HERE.

I have a sourdough 100 x 100, I think I'll figure it out until the grain softens))

[Alexandra]

Alexandra, Zest girls, sorry ... I re-read my first post, I really didn’t register my actions properly .. I don’t remember why, I wanted to give the recipe as usual, as it is, and then my actions .. but something this time me distracted apparently. And I read your comments and just can't understand what people are guessing? Well, I kind of did it with sourdough ...

sorry again.
What I want to say: this grain is fermenting so violently that it does not need yeast, I used to put the dough into the dough in the morning, I thought to add a little yeast to the dough in the morning just in case, but when I saw the dough ready to jump out of the bucket, I thought that it probably wasn't

It's a pity I ran out of grain, we really liked this bread, now we need to buy a new batch, more

[Cubic]

Cubic, can I ask you to register everything as usual, in more detail?

By myself, I judge that a completely new way of baking, it is difficult to understand all the details the first time.

I refilled water at my own risk and peril.

With Lyudmila, it is not clear to me whether she gives the weight of dry unsoaked grain or a dispersed mass with water, and if the latter - how to count down how much to soak.
I weighed my mass - with a small addition of water for better grinding, I got 450 g of grain from 200 g, that is, the grain took 250 g of water. This was clearly not enough for kneading, the water had to be added twice, diluting the yeast in it for dough and dough.
It went plus 150 g of water approximately.
But if it's sourdough, then maybe you don't need to add water ... accuracy helps me a lot in new recipes, I weigh everything down to a gram, then if I have to adjust something, then a little. And then, knowing the classics of proportions, you can already create. But this is my algorithm

I threw away the grain soaked in the evening today. Literally overnight, it turned into a shapeless slurry of a boiled look. Without any doubt, it has been processed to half-readiness, and there is nothing alive in this grain. Benefits from it like from last year's snow.
As soon as I buy live grain, I will take up this recipe again.

I threw away the grain soaked in the evening today. Literally overnight, it turned into a shapeless slurry of a boiled look. Without any doubt, it has been processed to half-readiness, and there is nothing alive in this grain.

it's a pity ... I think such grain can be soaked for a while and added to bread just instead of seeds ..

[Cubic]

Cubic
So the whole point and idea of ​​this bread with processed grain is lost. I'd better do it with the germinating one))

I recently made bread with soaked oatmeal, it got wet well in 6 hours, and then it broke well with a blender, there were no hard grains in the bread, but it was whole oatmeal

[Cubic,]

Cubic,

Thank you very much for the clarifications and photos. It turns out about the same amount of water as I added

And today I started - I washed the same grain of wheat, completely drained the water and immediately ground it in a blender. This is instead of Belovodyevskaya rye-wheat crumbs, which she poured and forgot where she put it.
Then I found it - but an experiment is an experiment.
I added the same amount of malt - Belovodyevsky unfermented malt with grits, poured it with boiling water, left it for 3 hours.
And already with this porridge-like mass on sourdough with the addition of yeast, I put the dough ...

Now it's worth ... if anything worthwhile comes out, I'll write in Temka about healthy eating ...

Here's some more information, if it helps:

Dispersed, i.e. not refined grain. It is crushed not by rubbing, but by crushing, while both the embryo and the shell are preserved.

For the production of bread from a whole dispersed grain of wheat, a technology has been developed, implemented at a number of bakeries, according to which the hulled grain is pre-soaked and then ground in a disperser to the state of a pasty mass and then used for kneading dough. The developed varieties from dispersed grain or with its addition are recommended for the prevention of cardiovascular diseases and obesity. On the basis of this method, a technology has been developed for bakery products from pre-germinated (bioactivated) wheat and rye. This technology is recommended for the population of regions with harsh climatic conditions and areas of ecological disadvantage.

Among the developments of the scientific research institute of the baking industry is bread from dispersed grain. It is thoroughly cleaned on a peeling machine, soaked for 16-18 hours, then passed through a kind of meat grinder - a disperser, where whole grains containing shells and embryos are ground. A homogeneous wet mass is obtained, which is used when preparing the dough. Such bread contains dietary fiber, fiber, and vitamins.

[Alexandra]

Alexandra, I bought grain today, but I didn't quite figure it out with the recipe ... I don't grow sourdough ...how much water is needed and is it possible to put more yeast and not ferment the dough overnight ...?

[kinski,]

kinski,
I read the materials Admin was giving on the theory of grain bread.
From there, it turns out that the grain must either be put on a dough, or introduced through the leaven. Or - I did an intermediate version - I ground the grain, rinsing it, into grains and brewed it with boiling water.

I will make a reservation that it was about 100% grain bread. It is possible that bread without sourdough and dough will normally come out if it is mixed, no more than 40% of grain, and up to 60% of flour.

With water, everything is very simple.

Take, for example, a very good and always good basic whole grain bread recipe:

500 g of flour (from completely whole to half white and whole, the ratio to taste, the same 500 g includes those flour and cereal additives that you may want - oatmeal, flaxseed flour, multi-grain flakes, etc.)
330 g water
10 g fresh yeast (or 1 -1.5 tsp dry, I'm not special here)
1 - 1.5 tsp salt
optional - 1 tsp. sugar or fructose (or more, can be replaced with honey or molasses) and 1-2 tbsp. l. vegetable oil
Let's say you want to put bread on dispersed grain without dough.
Let there be dry xena 200 g. Then flour will be needed in bread 300 g.

How to calculate water?
We wash and sort out 200 g of dry grain and fill it with water - 5 cm or more above the grain, leave it for 22 hours.
Then we rinse, drain the water properly and weigh the swollen grain without water residues.

I got 300 g of swollen grain. This means that the grain took 100 g of water.

We need 330 g of water for the recipe. This means that 230 g of water must be added to the bread.

First, add 100 grams to make it easier to grind the grain with a blender into an almost homogeneous viscous mass. Then you can add almost all the water, but leave 50 grams for breeding the yeast, if they are pressed. If dry, pour all the water.

Then everything is as usual with ordinary bread. It is better not to put the salt right away, but after a 10-minute kneading, let the dough rest and then stir in the salt, then, if you want, butter and knead for 10 minutes.

It is necessary to dissolve both times in warmth until it doubles.

Good luck and delicious bread

"Let's say you want to put bread on dispersed grain without dough.
Let there be dry xena 200 g. Then you will need flour in bread 300 g. "

I made bread using this option. This amount of grain per 300 grams of flour is a lot, the taste ....... and the bread is brittle.

And then, you can't measure water like that. Here the principle is like in bread with boiled potatoes or cottage cheese, they have so much liquid ...

So it turned out that for such an amount of water in the soaked grain, it was necessary to add unmeasured flour, almost another 300 grams.

Therefore, be very careful about the amount of water and liquid.

It is better to pour not so much, and then in the first minutes of kneading, quickly decide and add as much liquid as needed for the dough.

[Admin,]

Admin,

This is amazing to me. Today I calculated all my bread in this way and everything is fine, everything was perfectly guessed with water. And last week I did it from 200 g of dispersed grain. And we were pleased with the taste.

About taste this is not for discussion, everyone has different tastes. I’m reading Lyudmila and I’m still thinking of aiming at at least 80% dispersed bread, not to mention 100% dispersed grain. In the photo they are very ...

It’s just worse for me, just according to someone else’s recipes, even according to the Lyudmilins, then you have to knead 5 times longer, then pour a huge amount of flour.
But with such a calculation, subject to strict weight measurement in the manufacture of sourdough or dispersed grain, more than a couple of spoons have never been added to ...

It is quite possible that the composition of the bread is different for everyone. But you need to remember this, just in case, who suddenly needs the information.

I also tried this bread, I made it without sourdough on pressed yeast, I took flour of the first and second grade + 200g of grain soaked for a day, the only thing I poured into the bun was 50ml of apple juice from frutonyanya, most likely that's why it got out above the bucket, the aroma is magical.

And again variations on the theme of a wonderful bread made from dispersed grain.
Soaked 100 grams of wheat grains for a day, then grinded everything at once, added 100 grams of flour, yeast and put the dough overnight. In the morning, I added 250 grams of flour, salt, sugar, butter to the already settled dough, and set it to knead in the main mode (that is, all the wheat grains went into action at once). I had to add a little water to the kolobok, then it was baked normally and did not settle.
We ate it much faster than I baked it, and it’s impossible to convey how delicious it is. I will try to photograph him, but he is shy, until I come with a camera, there is no bread

[Elena4ka]

Elena4ka good health, the bread is really delicious!

Something in my hands, apparently, do not grow from there ...
I'll tell you right away - the bread turned out! I soaked the grain (200 g), then chopped it, made a dough ... Well, everything is as described above. It really took a lot of torment when I formed a bun!
The bread turned out to be small, heavy, but baked. True, the exposed middle crust came out, for some reason, quite light, a special roof ... But on the whole, successful, one might say.
BUT! Nothing special ... Just bread, there is no special taste, no smell ...
And somehow with all my breads like this (I baked with oatmeal, buckwheat, mashed potatoes, bran, etc. Flour and premium and 1st grade and whole grain. Only I haven't reached rye bread yet) ... It turns out that some are higher, some are lower, but so far not a single one has been unsuccessful. Soft, airy, crispy. Everything is fine. But the taste is somehow not impressive. Not inspiring.
In this connection, I have a suspicion - maybe some flavor enhancer is added to the bread sold or something else? Or is it me?
Here is a photo of bread

Well, I finalized the recipe - now it turns out great !!! I have a bread maker - Panasonic 2501 ...

Flour / s - 350 g
Rye flour - 15 g (you can 15 g of bran, you can increase, decrease, do not put)
Sprouted wheat - 150 g dry
Compressed yeast - 10 g
Sugar - 2 tbsp. l.
Salt - 2 tsp
Rast. oil - 2 tbsp. l.
water...
First, I soak 150 g of wheat overnight. In the morning I wash it, pour it into the jar, tie the neck with wet gauze, put it on the barrel. I wash and shake the jar a couple of times a day. By late evening the wheat is hatching. I put it in a blender (not submersible - in the one with a knife at the bottom of the bowl), add a couple of tbsp. l. To make it easier to grind, I grind it.
In a bucket from a bread machine I put half the wheat, 150 g of flour and 5 g of yeast, diluted in 2 tbsp. l. some water. I knead on program 19 (dumplings) for 10 minutes. I turn off the bread maker and leave it overnight. The remaining half of the wheat is refrigerated.
In the morning I add the remaining flour, the remaining wheat from the refrigerator, 20 g of rye flour, the remaining 5 g of yeast and sugar, diluted again in a small amount of water, to the bucket (the dough came up overnight). Again, on program 19, I knead for 10 minutes (I add water to 0.5 tablespoons each so that the dough gathers in a bun. Therefore, I don’t know the exact amount of liquid in this recipe). I turn off the bread maker, add salt and add oil. I leave the gluten to develop for 30 minutes, autolysis is called ... Then, after 30 minutes, I turn on the 1st program, the dough stands there for another 30 minutes - the temperature is leveled (I set the medium crust and the average size of the bread), then the kneading takes place, lifting and baking. Before the kneading starts, I cover the bucket with a bag so that when the bun will knead the butter and squish in it for the first couple of minutes, the butter will not scatter over the bread maker. Usually I always control the bun - I add flour so that the dough doesn't stick almost at all. After kneading, when the lift has just turned on, I level the dough with a wet hand.
That's it - then comes the rise and baking.
The bread is amazingly high! From not germinated, but simply soaked wheat (I had a batch - it just did not germinate) this does not work! And this one gets out of the bucket! And the weight is amazing - when hot it exceeds 1 kg, when it cools it loses 40-50 g ... But all the same - all other breads, without sprouted wheat, when calculated for 500 g of flour, come out up to 800 g in weight ...
Delicious bread (finally!), The crust is easy to chew. And of course useful

[Girls]

Girls, dear, tell me please, is this grain suitable for bread?

And another question ...

And such a bread can be baked with grain of rye, oats, etc.?

[Wheat-rye bread made from dispersed grain and cereals]

Inna, such a grain and other things like that will do.
See here my approach to this kind of bread Wheat-rye bread made from dispersed grain and cereals