Whole grain wheat bread with bran

copied into a notebook. I will try. Then I will report back. To be honest, I've been looking for such a recipe for a long time!

copied into a notebook. I will try. Then I will report back. To be honest, I've been looking for such a recipe for a long time!

And there is a gingerbread man made of whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0 - will help you understand

[Admin]

Admin, I am again to you with questions
Today I bought rye bran and finally found 2 grade flour. Can they be applied in this recipe? That is, instead of wheat flour (I do not know what grade you have) - wheat flour of the second grade. Is it somehow different from the first one for baking bread in HP? Maybe he needs more water or something else? I found it for the first time on sale, usually I just took the first grade.
Instead of fiber - rye bran (you probably don't need to fry them?)?
And I read above that whole grain flour can be replaced with rye wallpaper.
Or is it a completely different recipe?

[Admin]

Admin, I am again to you with questions
Today I bought rye bran and finally found 2 grade flour. Can they be applied in this recipe? That is, instead of wheat flour (I do not know what grade you have) - wheat flour of the second grade. Is it somehow different from the 1st one for baking bread in HP? Maybe he needs more water or something else? I found it for the first time on sale, usually I just took the first grade.
Instead of fiber - rye bran (you probably don't need to fry them?)?
And I read above that whole grain flour can be replaced with rye wallpaper.
Or is it a completely different recipe?

Olya, what is whole grain flour, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0
Flour of the 1st and 2nd grade is distinguished by the presence of the amount of bran in the flour.
How to make this flour yourself at home you can read here We prepare wheat whole-grain flour and flour of the 1st and 2nd grade ourselves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

In the recipe, I have regular wheat flour and whole grain flour. Instead of CH flour, you can take flour of the 1st and 2nd grade.
The bran needs to be fried so that it tastes and smells better.

Well, fish without fish and cancer - bake from what you have Just be sure to track the balance of flour and liquid, the dough is soft, but not liquid

[Admin]

Admin, thanks a lot for the links !!! Very helpful and informative !!! I read it straight! Although recently turned the entire Internet in search of similar information.

[Admin]

Admin, thanks a lot for the links !!! Very helpful and informative !!! I read it straight! Although recently turned the entire Internet in search of similar information.

Olya, first of all, look for us, a lot of useful things are collected in the section Bread - everything is in the head, it turns out that all this is needed

[Tatyana]

Okay, Tatyana ... The forum really contains a lot of useful information, it's just that I'm still poorly guided in it.

[Tanya]

Tanya, thank you so much for the recipe! I baked it today in cotton on the "Diet Bread" program. Everything was prescription except milk, it was not. Replaced with 2 tbsp. l. milk powder + water. Nice, tasty, healthy!

[Tasha]

Tasha, bake to your health! The main thing is that your family likes bread

My family - 2 little grandchildren, who happily nibbled all the crusts today and only then took up the crumb! So I liked it.

Tasha - this is an indicator that the bread turned out

[Tatyana]

Tatyana, but I didn't get bread The first time didn't work out, I was so upset That I didn't even want to write at first, but today I decided to ask your advice, what is my main mistake.
After the last proofing until the very baking, I noticed that the dough did not rise at all, as it was, and remained so. As a result, the bread turned out to be low, not beautiful, slightly not baked.
Do not think that I blame you for something, only myself
I changed the recipe badly. May I ask you what, in general, led to such a result? To not do this anymore
The recipe was changed as follows (changed because there was no whole grain flour and I wanted a bigger bread size):
Wheat flour 2 grade - 200g (instead of 150g + 2 tbsp. L.)
Rye flour - 150g (instead of whole grain)
Milk - 400ml (instead of 250ml).
Everything else is prescription.
Koloboks (I have 2 mixers) were plump (not a mess), but under them (under each) there was a puddle. When I took out the stirrers after the last kneading, the dough was sticky and dense, I could not even smooth the top of my head (usually it turns out easily and naturally), but here everything was sticky to my hands and did not even out.
I suppose that there is little liquid: flour of the 2nd grade is denser, rye flour also asks for more liquid ... Although the roof did not burst or fell, it was just flat.
Maybe the main mode did not fit: I recently baked "Borodino" bread, where the dough rose well near the battery in the switched off HP, and then switched it on to the Baking mode.

Olya, negative experience, this is also an experience, in order to know what can be done and what should not

In any case, let's count:
Flour of the 2nd grade 200 grams
Rye flour 150 grams.
Liquid 400 ml.
This amount of flour requires 250 ml. liquids. The liquid can be increased to accommodate the heavy flour, but not much, it's overkill.

Rye flour loves sour milk more than just milk. To make the bread more creamy, it is better to add a little butter.

Look again at the topic of the flour bun from TsZ flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
And try not to deviate from my bread proportions, and main ingredients.

Good bread for you

[Admin]

Admin, Have you forgotten to count the bran - 50g
Now I bake bread according to a different recipe, which I have already tried with first grade flour, I understand that the whole problem is in the second grade flour. It’s not like that ... it doesn’t rise at all. And I got so much of it.

[Admin]

Admin, Have you forgotten to count the bran - 50g
Now I bake bread according to a different recipe, which I have already tried with first grade flour, I understand that the whole problem is in the second grade flour. It’s not like that ... it doesn’t rise at all. And I got so much of it.

Didn't forget Look at my recipe and the amount of flour (dry) - liquid - much less than yours

If the dough does not rise - check the yeast for activation How to check and activate the yeast? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0 then let's talk about flour

[Admin]

Admin, the yeast is fine, before using the 2nd grade flour, everything went up perfectly. Yeast from the same pack (I keep it tightly sealed in the refrigerator), I bake bread every 2 days.
Tatyana, have you tried second-grade flour? Was it so lucky for me or is it like that for everyone?

Tried this flour, normal flour, gray bread Contains a small amount of bran.

Olya, try to bake bread only from this flour, without other additives - then you will conclude about its quality. The forum has recipes for bread from flour 1 2 grades - take as a basis and bake

[Admin]

Admin, so I now bake from it, only added flaxseeds. Before that, I baked according to the same recipe from 1st grade flour, the bread turned out to be gorgeous, rose very well, baked, and so on. Flour of the 2nd grade (today) on the bun took 60g less than the 1st grade and the dough rises rather weakly. The last time at 1.46, when I pulled out the mixers, the dough had already risen high and it was pleasant to the touch, not sticky, the mixers came out easily, evened out well, but now the sticky is awful and at 1.30 before the end the dough rose slightly.
Tatyana, I can't find discussions on the second grade flour on the forum

Tatyana, it's me again (I’m not tired of you yet?)
My bread was baked from second grade flour and flaxseeds.I cut it, tried it, understood everything !!!
Flour of the second grade really requires more water than the first, this time. I got the bread, baked it, rose, but not like from the flour of the first, these are two. We will continue to experiment
Thank you for your advice, they are invaluable to me !!!

Olya, to your health!
That is why I addressed you to the topic of the central loop of the bun, so that they read about the flour / liquid balance and looked at the dough. The dough should be ONLY SOFT, but not floating in the liquid and clinging to the sides of the bucket

Delicious bread. In a dough 50 gr spelled. Many thanks for this wonderful recipe.

Nadya, the bread is really wonderful! I also love this bread very much

Good day!
Tell me, pzhl, is it possible to bake bread according to your recipe by simply putting all the components in the HP and setting the bread central locking mode? or do you need separate kneading and separate baking?

today baked in HP Panasonic on the French mode - the shape is excellent, but the crust is too dark-ruddy. Next time I will turn on the central locking mode. And, probably, I will reduce the proportion of sugar ...

[KnadezhdaM]

KnadezhdaM,
did you just put all the components in the HP and turn on the mode?

Good day!
Tell me, pzhl, is it possible to bake bread according to your recipe by simply putting all the components in the HP and setting the bread central locking mode? or do you need separate kneading and separate baking?

I quote from the recipe:
1. Put the bran (fiber) in a frying pan and fry until golden brown, let cool on a plate.
2. Dough.
We put all the products in the bucket of the bread machine, turn on the Dough program - we only use the dough kneading.
Tracking the bun, the consistency of the bun is very soft, since it contains whole grain flour and a large amount of toasted bran.

And then we distribute and bake in a x / oven. BASIC program.

[Admin]

Admin, Thank you.

Tell me, what is the difference between dough kneading + main mode and just main mode? There is also proofing there.

[Admin]

Admin, Thank you.

Tell me, what is the difference between dough kneading + main mode and just main mode? There is also proofing there.

I answered you above: bookmark the ingredients in the bucket and put the BASIC prog, watch the dough.

[Admin]

Admin,
it means that you can put all the components in the HP for the main mode, but watch the kolobok - right?

[Admin]

Admin,
it means that you can put all the components in the HP for the main mode, but watch the kolobok - right?

That's right, only pre-fry the bran or fiber

[Admin]

Admin,

OK thanks!!!

I prefer to first turn on the "dumplings" program and form the desired consistency of the dough, that is, adjust the bun. Then I turn on the program, which will already bring the bread to mind.

Nadia, combining programs is a good thing, you should also use this.
Did you bake the bread for a long time? Something the crust is very fried, dark and thick - and the crumb is in a hole

Yes, on the program "French", apparently in vain. But the taste is good, in the absence of time for the oven, it is quite acceptable. Next time I will put on the program "CZ".

My girls also really like this kind of bread. I knead when using kefir, when using my own yogurt from multi phillips, when using milk. I never do on water at all. Only I haven't tried adding bran yet. I use the whole grain "French thing" (recommended on the package for x / p Panasonic). Here are just inexpensive flour at all (~ 90r), I have a suspicion of its whole grain ... I take whole grain flour a little more or in half. I distribute it in cotton, then in a mold and also proof it in the microwave next to a steaming clay bowl. I put it in the oven, and not even 200 °, but 160 ° C (since the Electra 1001M is heated for a long time and in the kitchen even in panties) and pour out 400 gr. boiling water for steam.
PS: I was very upset that no one explained why, before putting it into a mold, you need to roll it up in a roll. Now I myself have already realized that if you do not roll up, then tall bread will not work, it will hang down with flaps when it comes out of the mold.By twisting it into a roll, we do a directed pre-stretching of gluten, and therefore the dough rises with a pronounced head. The bread turns out to be two forms in height and, probably, it can even be a little higher.
I don’t bake any special pickles, somehow we have already decided on the varieties that I like: I rye without any malt, but sometimes with caraway seeds and coriander (on kefir / beer / kvass and other leftovers, no one eats such a thing except me); girls of this plan, they eat with him, and I drink tea or milk; from sweet variations on premium dough with aged milk in a thermos and additions of raisins, figs. Sometimes just without additives (750 g. For the first time I dilute to 5.5 liters of volume). On figs, bread tastes for an amateur, not quite familiar and not very much for me. But the girls just shot two large rolls of 800 g of dough. I don’t soak the raisins, and they are not so much dried, and now the figs in the milk, on which I’ll knead the dough, are urinating. I do add-ons at the rate of 3: 8.
It is a pity that the rule of the kolobok has to be observed in x / n Although, if this stage was not visually determined, it would be worse. With the oven on the failure of the roof, the x / n has something in common only in the case of re-setting the dough, and even then in the oven it is less pronounced, there the "skeleton" is obtained from bread faster in time. But the batter in cotton cannot be baked due to the fact that it is baked in it on the heating element, and not in the heat of the stove itself. She would not have turned off the heating element, then the roof would not have collapsed, but then the crust would burn. I switched completely to the oven, so two x / n is already superfluous, although I would have left the 250th Supra. It is convenient when rye and wheat must be made at the same time (I make wheat on a dough mixer). I will sell the 350th for sure, it is only preferable in the amount of batch than the 250th (which is quite enough for rye), it substitutes worse and is prone to overheating.
It is important not to overexpose the bread in the oven, otherwise it turns out dry and quickly stale. With this, I still do not always get along, since the shapes are different in size (I haven’t clarified this question for myself yet) ... and it’s a pity that she doesn’t have a timer, she’s old. So I go with an apple (such a timer).
I apologize for the verbosity, and even off topic.

Admin, good afternoon!
I must admit that I admire your talent. Thank you so much for the master classes: as a beginner baker, I have studied all your recommendations. For a year of owning a bread maker, I have tried almost all the recipes from the book (I have a Panasonic) and almost always successfully. Now I am mastering other people's recipes. To yours - I treat pedantically and while I am shy to improvise. I immediately liked this recipe - it was a painfully beautiful crumb. I didn't change anything, but since manual work is still aerobatics for me, it was limited to a bread machine - the main mode. The bread "ripens", so I cannot comment on the taste, but the appearance worries me. The gingerbread man was kind of soft, but somehow "prickly". And the roof of the bread turned out to be the same shaggy, although 2 tbsp. l. I didn't add flour according to your recipe. I climbed a little higher than half a bucket and unevenly, despite the fact that usually my half-whole grain bread rises high and sometimes has a smooth top, except that the roof is slightly torn apart from the side. I ask for your advice, why did this happen? Maybe because of the Moscow heat? We have a south side, and it seemed to me that the bread maker is a little capricious now.



Thank you in advance,

PS I am already at the stage when I want the bread to be not only tasty, but also beautiful ...

[Zarita]

Zarita, Thanks for the kind words!

Unfortunately, there is no cut of the bread and you cannot see what kind of crumb turned out. But I suspect that there is still not enough liquid and the roof has burst. The second - the Basic program in Panasonic lasts 6 hours (right?) And the dough could also stand in hot weather.

I would advise you not to follow the authors' recipes meticulously, but learn to feel the dough, its consistency, softness, to determine what is missing in the dough. Make a mistake, let it - we learn to bake from our mistakes, and this is how homemade bread turns out

Thank you Admin for the comment! Yesterday we tasted bread: very tasty, I will say without false modesty, with a characteristic aftertaste of bran, characteristically crumbly.I am inserting a photo of the crumb, perhaps this will help you to clarify the "diagnosis". Panasonic's main mode is 4 hours, if in doubt, I always use it, it does not fail.
I'm sure the roof was not blown off at the end, it was just such a rift that it rose. Apparently, it was necessary to hold back the flour and add a little bit, as you always advise, and I, relying on an additional 2 spoons, thumped all at once. Nevertheless, I consider this first experience with bran successful, which undoubtedly is the merit of your recipe and you personally. Thank you very much, once again!

[Zarita]

Zarita, in general, the middle is not bad.If you liked the bread, try it with the dough, work with its texture, with experience and the beauty of bread will come
WELL DONE!

Quite often I bake your bread, albeit in a bread maker, it is very tasty, from the whole family many thanks for the recipe!

[Natasha]

Natasha, bake for health, it's great!

Please tell me I don't have whole grain flour. but in a dietary recipe from Panasonic, I just add bran at the rate of 10% of the amount of flour. and in this recipe how to make whole grain?

Likewise - you can do it yourself

Look in the section Ingredients for bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 topic Cooking whole wheat flour and flour of the 1st and 2nd grade ourselves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

Thank you. that is, do not reduce bran or fiber?

Thank you. that is, do not reduce bran or fiber?

Where, in what sense not to subtract?

In my recipe:
Wheat flour 150 g + 2 tbsp. l. to kolobok
Whole grain flour 150 g
Bran (fiber) 50 g

Wheat flour, whole grain flour (already contains bran in its essence in its composition) + bran / fiber according to the recipe - the whole composition of the dough

If whole grain flour is not available, replace it with wheat + bran / fiber according to the recipe - there are so many of them in the recipe

Thank you so much and a deep bow for the recipe! For me, this bread is the most delicious today!
In the absence of whole grain flour, I reduced wheat flour by 20 grams and added bran, that is, instead of 50 grams I put 70. Wheat and oat bran in half, I fried everything, the smell is indescribable!
The bread turned out to be light, fluffy, the crumb is tender, and the crust is crispy. Thanks again for the recipe!

[Zhenechka]

Zhenechka, good health! Bake with pleasure, the bread is worth it, delicious!

I really wanted to show the photo, how beautiful it turned out, but for some reason I could not. I will try again:

[Zhenya]

Zhenya, very successful and beautiful bread - BRAVO!

Tell a newbie. Baked according to the basic recipe on the first page. The bread tastes great. But the roof was slightly bent (although it was perfectly formed during proofing). Tell me, if I want to increase the weight of finished bread to 1 kg, then we will increase all products by 1.5?

Wheat flour 225 g
+ 3 tbsp. l. to kolobok
Whole grain flour 225 g
Bran (fiber) 75 g
Fresh milk 375 ml
Salt 2 tsp
Sugar 2.5 tbsp l. (although I would have reduced it on the contrary, the bread seemed sweetish)
Butter 45 g
Dry yeast 2.25 tsp
Bread spice mixture (cumin) 1.5 tsp

This is my enlarged version)) Correct count?

And further. If we allow the bran to be left 50 g, then what kind of flour do we increase in quantity and how much?

Thanks for the recipe