Carrot bread with walnuts in a bread maker

Category: Yeast bread
Carrot bread with walnuts in a bread maker

Ingredients

Flour (happened in the process) 470 g
Grated carrots, raw 190 g
Milk 250 ml
Walnuts 50 g
OM 30 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Dry yeast 1 tsp

Cooking method

  • We put everything in a bucket, switched on dumplings to the mode, tracked that the bun was normal (kneaded for only 7 minutes). I put on the "Basic" mode on the timer for the night, and in the morning there is such a piece of bread.
  • Carrot bread with walnuts in a bread maker

Cooking program:

mode

Note

So yesterday I was impatient to bake carrot bread, though I didn’t bake it according to the recipe, but just hit the nail on the head, that's what I did.

Natalia Polt
Tanya, can you give it more details? I don’t understand, kneaded the bun, then set up bread baking with a start stitching?
Tanyulya
Quote: Natalia Polt

Tanya, can you give it more details? I don’t understand, kneaded the bun, then set up bread baking with a start stitching?
Yes, everything is absolutely true. When I bake bread in HP. I knead the gingerbread man at 12 o'clock at night (it's just that it's easier for me to check whether it is normal or not, because in most cases I bake continuous improvisations), bread is needed by 6-00 in the morning, the "Basic" lasts 4 hours, so I delay the start , because before I just won't hear how the HP picks up, and I really don't like it when the bread cools down in the HP.
I bake almost all the bread in KhP until there were no punctures. Today they ate it in the same way, it was cheese and egg. For tomorrow, here's the same thing now and mixed for a delay of 2 hours.
I don't know ... if I wrote it clearly.
Natalia Polt
I'll try and experiment with my HP
Tatiana S.
Quote: Tanyulya

Yes, everything is absolutely true. When I bake bread in HP. I knead the gingerbread man at 12 o'clock at night (it’s just easier for me to control whether it’s normal or not, because in most cases I bake continuous improvisations), bread is needed by 6-00 am, "Basic" lasts 4 hours, so I delay the start , because before I just won't hear how the HP picks up, and I really don't like it when the bread cools down in the HP.
I bake almost all the bread in KhP until there were no punctures. Today they ate it in the same way, it was cheese and egg. For tomorrow, here's the same thing now and mixed for a delay of 2 hours.
I don't know ... if I wrote it clearly.
Tanyulya! : girl_love: Clever girl, she explained very clearly, otherwise I was also going to share the same baking method, but it turns out that I was not the only one who thought of this. I also bake rye in this way.
Allegra
Is it possible to explain more for the "especially gifted"?
That is, the mixed kolobok just costs 2 hours in x / n? And then the 4-hour mode starts? So in these 2 hours he will rise, right?
And then on the program will you not stop at proving / shaking?

Sorry, for a lot of questions, I'm not a very good baker yet ...
Tanyulya
Quote: Allegra

Is it possible to explain more for the "especially gifted"?
That is, the mixed kolobok just costs 2 hours in x / n? And then the 4-hour mode starts? So in these 2 hours he will rise, right?
And then on the program will you not stop at proving / shaking?

Sorry, for a lot of questions, I'm not a very good baker yet ...
Itself asked such a question, but there were no punctures yet. But I haven't tried it for more than 2 hours.
Tatiana S.
Well, let it be worth it. Today I baked ordinary wheat bread with a delay of 7 hours. The gingerbread man was kneaded at about 1:30, then I forcibly turned off the mode in which I was kneading, chose the program on which I would bake (today it was No. 11 - "Sandwich"), set the delay time on the timer - 7 hours and turned on the start ... In the morning, a wonderful wheat bread turned out to be completely non-acidic.
*** yana ***
such a process is called bread on dough ... it needs a preliminary proofing ... therefore, a delay is made in time and everyone chooses the proofing time for himself empirically ... we bake by this principle here too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128512.0
plus this method is half the amount of yeast. bread is healthier ... minus semi-automatic mode ...
I also like bread with walnuts - it tastes so great ...
Tanyulya
Quote: Aliona

Hello everyone, I've read about bread in a dough and a misl came to me to ask who ate steamed dumplings
I make and eat, and by the way, I love them soooo for a couple and from choux pastry.
*** yana ***
Tanyulya : hi: ate your dumplings. they are still so beautiful! here you can look at them
https://Mcooker-enn.tomathouse.com/index.php.0?option=com_smf&topic=77714
and there are also steamed buns ...
Crochet
Quote: *** yana ***

and there are also steamed buns ...
Uuu, this is a bomb! I often cook for steamat buns or breads, daughter is very fond of!
Tanyulya
Quote: *** yana ***

and there are also steamed buns ...
I love the same, only ... the figure suffers
Crochet
Quote: Tanyulya

figure suffers
My niskoka Carrot bread with walnuts in a bread maker , more I feed others with them (buns) ... but they don't know about your figure they bake their good ...
Morina
And what is the OM - 30 ml?
Tanyulya
Quote: Morina

And what is the OM - 30 ml?
Olive oil.
IRR
Quote: Morina

And what is the OM - 30 ml?
I also broke my head yesterday
Tanyulya
Quote: IRR

I also broke my head yesterday
Well ... sorry ... sometimes it's too lazy to write, so I cut it
Crochet
Quote: Tanyulya

sometimes it's too lazy to write, so I shorten
Tanyulya
And not only you, in my opinion this abbreviation has already become generally accepted (at least in the vastness of the institute), like grams (gr.) and milliliters (ml.) .OM-olive oil,RM-vegetable oil .
landuch
Girls, I also tried carrot bread with nuts! Delicious!

🔗
🔗
alochka
Sorry for not being clever, but what is OM (as part of a recipe)?
alochka
Sorry, I found the answer myself, below in Temko.
Tanyulya
Quote: alochka

Sorry, I found the answer myself, below in Temko.
This is Olive Oil ... lazy to type
Duffy
Today I baked bread, I liked it, it turned out very tender. And the color is so interesting.
Tanyulya
Quote: Duffy

Today I baked bread, I liked it, it turned out very tender. And the color is so interesting.
Thanks for trying
win-tat
First saw Omelochkin "Long-fermented bread", while reading Temka, I came across a link of this bread. Handsome! I was very interested in the composition, at the same time I experienced a long fermentation. Class! I liked everything very much, both bread and preliminary kneading. The crumb is so fluffy and golden Tanyulya, thanks for the bread!
Carrot bread with walnuts in a bread maker Carrot bread with walnuts in a bread maker Carrot bread with walnuts in a bread maker
Tanyulya
Quote: win-tat

First saw Omelochkin "Long-fermented bread", while reading Temka, I came across a link of this bread. Handsome! I was very interested in the composition, at the same time I experienced a long fermentation. Class! I liked everything very much, both bread and preliminary kneading. The crumb is so fluffy and golden Tanyulya, thanks for the bread!
Carrot bread with walnuts in a bread maker Carrot bread with walnuts in a bread maker Carrot bread with walnuts in a bread maker
Nice bread turned out. Thanks for trying
win-tat
From the bread there are already "horns and legs", the home ones asked to repeat
Lanier
Tanyulya, hello. Sorry, but I have a question. Tell me, won't the bread sour?
After all, it is in milk and even with additives. Do you delay the start for about 6 hours?
Didn't you do it for a longer time? Is the milk warm? Thank you very much in advance. Good luck and health.
Tanyulya
Quote: Lanier

Tanyulya, hello. Sorry, but I have a question. Tell me, won't the bread sour?
After all, it is in milk and even with additives. Do you delay the start for about 6 hours?
Didn't you do it for a longer time? Is the milk warm? Thank you very much in advance. Good luck and health.
Good morning. The bread never sour, I did it and for more hours at 11-12 in the evening kneaded the bun and set the readiness on the timer by 9 in the morning. program Basic (4 hours) or French (6 hours) there were no punctures in this way I bake bread since the purchase of HP both in summer and winter.
Lanier
Tanyulya, thank you. Good luck.
Florichka
Tanyulya, something didn't find your steamed dumplings. Can you help, I did not find the link.
Crochet
Quote: Florichka

Tanyulya, something didn't find your steamed dumplings.

Irina, here they are
Florichka
Thank you very much!
Lelikovna
Tanyulya, thanks for the recipe. Today I baked without delay, in the main mode.The dough rose splendidly, I thought it would come out of the window But at the beginning of baking the roof dropped, it's a pity It did not affect the taste, it tastes wonderful !!!
Tanyulya
Olya, thanks for trying. I am very glad that I liked the taste.
Ninelle
Tanyulya, I baked bread today according to this recipe, the only thing, I immediately poured everything into the bowl, and put it on the "Basic" mode (Panasonic 2502 bread machine), at first I wanted to set the "French" mode, but decided that it would take a long time. The bread turned out to be just a delight. But I grated the carrots on a Roko-grater (Berner), and the nuts, as they were peeled, did not grind, and my bread on the cut did not turn out the same as yours, but with large pieces of nuts and carrots as long as they were, almost remained , but the bread did not get any worse, the smell is awesome, but the taste
Thank you very much for the recipe!
Ninelle
Oh! Happy Holidays!
Tanyulya
Quote: Ninelle

Oh! Happy Holidays!
Happy Holidays !!! Thank you for your feedback !!!
Ninelle
Tanya made bread several times, wore it to work, told her daughter-in-law on the phone how delicious it was. At work, the people are in disarray, the daughter-in-law is also on the phone only with her in Moulinex (albeit for some yeast with an improver and baking powder) the dough according to these proportions and in the "French roll" mode has run away, she increased the amount of flour and set the "Normal" mode , and it turned out like. Yeast also seems to have reduced.
Tanyulya
Quote: Ninelle

Tanya made bread several times, wore it to work, told her daughter-in-law on the phone how delicious it was. At work, the people are in disarray, the daughter-in-law is also on the phone only with her in Moulinex (albeit for some yeast with an improver and baking powder) the dough according to these proportions and in the "French roll" mode has run away, she increased the amount of flour and set the "Normal" mode , and it turned out like. Yeast also seems to have reduced.
Thank you all bon appetit. A couple of times the same dough ran out for me, but I did it with different yeast.
Gouache
Tanya, baked bread according to your recipe. My digression - I baked in the oven (I did the batch using the "Pizza" program, increasing the amount of yeast to 1.5 tsp, since there was almost half a kilo of flour in the dough, and this is just that amount of yeast. I did not delay the rise). It turned out to be very tasty, aromatic bread! Yes, and useful! Thank you very much!!!

Carrot bread with walnuts in a bread maker
quince
I'll come to you with carrot-nut bread :)

Carrot bread with walnuts in a bread maker

My changes:
- kefir instead of milk (it was necessary to attach)
- hemp oil (there was no olive oil)
- replaced half of the flour with CZ
- yeast 0.75 tsp

4 hours after mixing and controlling the kolobok rested, then set French for 6 hours and went to bed.
Only a negritosik turned out (in Panas, the size and crust are not exhibited in France)

Carrot bread with walnuts in a bread maker
verchik
Tanyulya, a very interesting recipe! Thank you! I didn't have time for nuts, I replaced with fried pumpkin seeds) Very tasty !!
Tanyulya
Vera, thanks for the tip !!! Happy Holidays!

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