Bread "Arnautsky"

Category: Yeast bread

Ingredients

Wheat flour 160 g
Peeled wheat flour 180 g
Water 250 ml
Salt 2/3 tsp
Dark sugar 1 tbsp. l. (10 g)
Refined sunflower oil 1 tbsp. l.
Dry yeast 1 + 1/3 tsp
Oat flakes with bran 1/2 cup
Gluten 1 tbsp. l. (10 g)

Cooking method

  • Small loaf 600 g


Gypsy
I baked wheat bread with oatmeal according to the recipe from Caprice:

Arnautka

Small loaf 600 g

250 ml water
1 tbsp. l. refined sunflower oil
2/3 tsp salt
1 tbsp. l. (10 grams) dark sugar or molasses
160 g bread wheat flour
180 g whole wheat flour or kaffri
1/2 cup oatmeal
1 + 1/3 tsp dry yeast

Baking program - basic.

Arnautsky breadArnautsky bread

The oatmeal was on hand, ground in a coffee grinder, and used it. I liked the bread very much - delicious!
Zarina
Thanks for the interesting recipe. I'll try. Only, if possible, count on a large loaf, eh? We have a small one - this is one tooth, to be honest (although I myself never eat more than two slices of bread a day). The men are eating.
Zarina
So the second grade flour is like "softgrain", right?
Gypsy
Quote: Zarina

Only, if possible, count on a large loaf, eh?
Multiply all the ingredients by 1.5 and get a 900g loaf
-------
For some reason, my Arnautka's roof always cracks deliciously
Ludmila
I read somewhere that they sprinkle water with water before baking so that it does not crack. Maybe it will help?
Admin
Quote: Zarina

So the second grade flour is like "softgrain", right?

Flour of the second grade contains up to 8% bran, it is much darker than the first grade, it can be light and dark. Dark flour is better for bread. bakery. qualities, baking from it turns out lush with a porous crumb. It is mixed with rye flour.
Gypsy
You know, Lyudmila, I like this crack, it is savory. Bakers make special cuts on the bread before baking, and this bread itself cracks. there were no impurities. In the photo, the first bread according to this recipe, there was no scapula then .. there was nothing to scrape the Teflon
Admin
Quote: Lyudmila

I read somewhere that they sprinkle water with water before baking so that it does not crack. Maybe it will help?

You can also grease before baking with a mixture of 1 tbsp. l. starch and 0.5 cups of water, starch gelatinizes when heated, saccharified and gives a shiny crust.
Yulya
Which program is more suitable: the program for making white or dark bread with flour, or for whole grain bread (with bran), the second program takes longer to bake.
Gypsy
Basic (main) program:
Total Duration: Small Loaf 2:53, Large Loaf 3:00
For this loaf: 1 knead 9 min., 1 rise 20 min., 2 knead 14 min., 2 rise 25 min., 3 rise 45 min., Bake 60 minutes.
Olga @
"1/2 cup of oatmeal. The oatmeal was on hand, ground in a coffee grinder, and used."
Was this half a glass of flakes already ground or not yet? Can they be replaced with oat flour?
Gypsy
Quote: Olga @

"1/2 cup of oatmeal. The oatmeal was on hand, ground in a coffee grinder, and used."
Was this half a glass of flakes already ground or not yet? Can they be replaced with oat flour?
Yes, it was already ground, exactly ground half a glass. Probably, you can use flour too.
mailgor
Whole grain flour appeared on sale, I decided to try this bread. Knead in HP, baked in the oven.The flakes are not ground, they themselves are well crushed when kneading. Here's what I did, and I'll try tomorrow.
Arnautsky bread
Arnautsky bread
Natasha_U
I made bread according to the recipe Gypsiesbut made some adjustments. I took not 250, but 260 ml of water so that the roof of the loaf would not crack and bake in the mode Dietary... The flakes were not ground either. The bread came out fine. When baking again, I will definitely take a photo.
rusja
Interestingly, this recipe is good, but poorly demanded for some reason. Aranautka has always been among my favorite store-bought breads, and then I even wondered if the taste would turn out to be similar to the familiar one from childhood
I did everything according to the recipe, except for wheat VS on second-grade flour and oatmeal (120 g) instead of flakes, but water required much more than 250 ml (about 300), I think that the humidity is not high now and the flour has become dryish. In general, it will be baked, I will demonstrate a copy

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