Brewed wheat bread (oven)

[Welding:]

Brewed wheat bread (oven)

Category: Yeast bread

Ingredients
Welding: Flour	25 g
Water	135 g
Dough: Flour	500 g
Salt	8 g
Sugar	50 g
Instant yeast	10 g
Powdered milk	2 tbsp. l.
Butter	50 g
Water	210 g

Cooking method

• Mix flour with water and, stirring continuously, heat in a saucepan over medium heat until it reaches 65C. Allow the brew to cool to room T before using it in the dough.
  
• Knead the dough in a mixer for 3 minutes at low speed with a spatula and then for 8 minutes at medium speed with a spiral or hook.
  
• Leave the dough in a warm, humid place to ferment for 1 hour 20 minutes. Divide into portions according to the number of loaves (depending on the size of the molds). Round off the dough pieces and let them sit on the table for 10 minutes.
  
• Shape the bread and place in greased baking dishes for 45 minutes in a warm, damp place.
  
• Furnace 35min at 180-190C.
  
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• As I did:
  
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• I mix the ingredients for brewing, heat it to a thick jelly (personally, I have never measured the temperature and everything always worked out well). Cool down.
  
• I add all the other ingredients for the dough, turn on the dough program, in my HP it is 1 hour 30 minutes.
  
• My deviations from the recipe - I use fresh yeast - 15 g., I take less sugar, 35 - 40 g., Otherwise it turns out sweet for my taste.
  
• I put it in the mold, give it a proofing for 40 minutes, the bread is very much "distributed" in volume! The first time I took a small shape, I got a mushroom
  
• This time I divided the dough into two parts, rolled it into koloboks and put barrel to barrel in a mold - well, this time I wanted to
  
• Baking at 180 ° C for 40 minutes.
  
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• This is the third batch:
  
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The dish is designed for

Loaf weight 870 g

Time for preparing:

3 hours

Note

Bread is a wonderful one of the few wheat breads that are eaten instantly in our house.
It, of course, can be done entirely in HP, I have not tried it. But such a delicate fluffy structure can be obtained, it seems to me, only in the oven

Recipe Source:

This recipe has already been posted by MariV here, she made it with sourdough and with the addition of different types of flour.
I baked it almost according to the author's recipe.
I baked it once, baked it twice, and I want more and more - very fluffy, delicious bread
When breaking, the crumb is separated by fibers - lovely
The recipe from Lyudmila - mariana_aga, from here: 🔗.

I, I baked in HP! Amazing bread, honestly! But I put sugar 30g-2st. l (and it turned out so sweet enough, I will put 1.5 tbsp. l.) and yeast 1.75 tsp. (no more needed, grew almost to the edge of the bucket). Very tasty and beautiful bread! Thanks again, Olenka!

[Luchochek]

Luchochek
And I baked bread according to your recipe, oh, that's good! Baked in HP, according to your example, divided the dough into two koloboks, it turned out cool! Thank you, dear, for such an interesting recipe! I will definitely bake it again, if I'm lucky, I'll try it on live yeast, although it turned out sooo great on dry yeast!

And here is the layout for the HP, so that it is just up to the edge of the bucket:
welding:
110 g water
2 tbsp. l. flour (spoon from HP!)

dough:
400 g flour
7 g salt
12 g of compressed yeast (if dry, then 1.5 tsp)
30 g sugar
30 g butter
1.5 tbsp. l. milk powder
200 g of water.

The amount of water can vary depending on the flour, the bun is very soft.

Basic mode, medium crust, medium size.

[THANK YOU]

Beam, sun, THANK YOU !!!

This bread is bread for all bread !!! Listed in favorite breads.

Milk infusion (125 ml + 25 g flour),
fresh yeast 12 gr,
sugar 30 gr (2 tablespoons),
salt 1.5 tsp.,
liquid 100 ml milk + 100 ml whey = 200 ml,
flour 500 gr,
oil 50 gr.
milk powder was not added.
Dough, kolobok - neither add nor subtract.
I am delighted, my husband is ecstatic !!!



Z. Y. This is not low bread, this is my huge shape.

Wait for the second batch of cold dough.

[an_domini]

an_domini, thanks for the layout for HP
Sternushka, thanks for the report - the bread is beautiful, yes with a bowl

Wait for the second batch of cold dough.

we are waiting .....

Baked in KhP (just counted for a small loaf)!




Loved the bread. Thanks for the recipe!

[Olga from Voronezh]

I baked it (I just counted it for a small loaf.


Loved the bread. Thanks for the recipe!

Olga from Voronezh 🔗
What a wonderful crumb I can't even believe that this bread is yeast
That's what it means - Brew!

After trying, my husband immediately said that this bread is completely different!

[luchok]

luchok, thanks for the recipe! Baked last night I made two rolls, took one to work - they dumped everything at a time and said that it was paska, just not sweet
The second house is chewed by the husband. Excellent crumb structure and no yeast odor. : ok: I'll bake some more. Thank you dear!



PS I didn't add milk powder, liquid - milk 100ml + water 100ml, yeast - 14 g

[Olga from Voronezh]

Olga from Voronezh, you have wonderful bread

After all, the old cat appreciated him very highly! Begged and ate with pleasure! Especially leaned on the crust. So I give thanks from her too.

And here is the layout for the HP, so that it is just to the edge of the bucket:
welding:
110 g water
2 tbsp. l. flour (spoon from HP!)

dough:
400 g flour
7 g salt
12 g of compressed yeast (if dry, then 1.5 tsp)
30 g sugar
30 g butter
1.5 tbsp. l. milk powder
200 g of water.

The amount of water can vary depending on the flour, the bun is very soft.

Basic mode, medium crust, medium size.

Yesterday I baked such bread in HP, I had to add another 150 gr. flour.
the bread was delicious.
Today I made the dough in KhP, baked it in the oven. With flour, the same story, added again another 150 gr. He rose very well. while hot, in the evening we will try with guests. I will try to take a picture and show it.

[luchok]

luchok, I am reporting and thank you for the recipe. I counted it for 400 g of flour and baked it in the oven. The bread is very tasty, I will bake it again. Thank you so much !!! My husband condemned one slice with a seagull at once.

I tried to replace butter with olive oil. The bread is just as soft and fluffy, but the taste is simpler. I wonder if anyone tried this?

I just put the dough with vegetable oil. Before that, I baked it 2 times with butter. It's a pity that I haven't seen this message before

Here is a piece of bread that I took away from yesterday's guests, all och. liked

Mmm ... Milda, good bread - perforated
And you I look at it without a form - so, molded with a bar ?? ..

I tried to replace butter with olive oil. The bread is just as soft and fluffy, but the taste is simpler. I wonder if anyone tried this?

This bread does not. In general, you are absolutely right - butter gives the bread a rich flavor. In any recipe, you should replace water with milk, and vegetable oil with butter, and you will get an almost rich, very aromatic bread.

And today I baked this bread from cold dough. It's a pity, as always, the camera was discharged at the wrong time. The bread is amazing.

Yes, I baked without a mold, but still today. I spoiled it a little, by making cuts after proofing and they fell off, but I think it won't affect the taste.
Thank you very much for the recipe, I bake it for the third day in a row. Suffered +

And take me to the company. I don’t know what would have happened if I had done everything according to the rules ..... But I, having put the dough, “fell asleep a little”. The dough has risen, fallen, in short, has stood ... Molded, grown a little - put it in the oven. Slightly blown up on one side ...... But the bread turned out to be very tasty.


Conclusion: I will bake more than once. Has carried a plus sign.

Very tasty bread, awesome smell, greased on top with sour cream and sprinkled with sesame seeds abundantly (I bought 300 g now I sprinkle it where I don't get it)

Girls, yesterday I baked this bread - 100g. flour replaced with rye (sugar in this case put 1.5 tbsp. l.).
it turned out such a wonderful gray bread

[luchok]

the photo is not very good, I took pictures with a mobile phone

luchok
Just don’t ... her photo is not very good ...Stop being shy, the photo is excellent (sometimes it turns out worse on my camera) and the bread is beyond praise!

Ol, have you changed anything else in the recipe? Did you add / decrease? I also want to try baking with rye ...

oh, it's good that you clarified, now I'll fix it, I still put 1.5 tbsp of sugar. l. only

[THANK YOU!!!]

Ray, I am to blame for you! For the third time I bake your bread from cold dough and all the time with pictures is a bummer!
Today my husband sent me to you with greetings and great

THANK YOU!!!

He eats this bread in huge quantities and counts the remaining pieces (you should have seen this picture - he stands, measures the slices with a knife and counts how much we will eat at breakfast, lunch and dinner).
Since I am going to bake this bread regularly in the future, I hope to take a good photo.

[luchochet]

And I have already baked bread for yesterday luchochet option with rye flour ... Instead of wheat flour a / c used wheat flour 1st grade, put sugar-1.5 tbsp. l., salt-2 tsp. (otherwise my salt is always not enough).



luchocheck
Thank you, of course, tremendous, but ... I wish I hadn't baked it, no ... 3 out of 4 buns are gone ... they took mine for breakfast, each one a bun, and that I did not bake it ... I told them that for dinner, let them do whatever they want, and divide the remaining loaf into three, for today I will pass, I will not bake again ... it's good at least to take a picture graciously allowed ...

[Sternushka,]

Sternushka, I am very pleased that your husband has his own super bakery master, and he likes my bread

I have a layered fibrous crumb (like Olya in the photo in the first post) turned out twice, when I rolled up the rolls before laying them for proofing, well, as for molding bars: 38 :. And so it also turns out perforated, airy, but not layered: 15:

yes: 8: maybe this is the case, when I also divide the dough into two balls, I shape them like for buns - I tuck the dough several times under the bottom of the bun.
Tiny, good bread, it's good that you ate right away - to your health, let them eat.
How will you bake, tell us then about the experience of increasing rye flour

[2nd grade]

Here is my brew today with a blown-up roof, on the brew left from yesterday's loaf:





brewing-110 gr. + malt-1 tbsp. l. (brewed with boiling water and steamed under a lid) = add water to 160 gr.
water-210 gr.
wheat flour 2nd grade-350 gr.
peeled rye flour-150 gr.
vegetable oil-25 gr.
butter-25 gr.
yeast-1.75 tsp
I didn't put dry milk at all (forgot)

My tasters really liked it, they noted that this option can already be eaten with lard ... Boom increase the amount of rye flour to the maximum work on!

Wai, wai what's going on Krosh - well done
but I just thought that you can, probably, in any recipe for bread, part of the flour with water and it will be much fluffier

[lana7386]

lana7386, Thank you
Try it in HP, the girls did - they say it turned out well, I'm waiting with a report

Eh, if the girls did ... I'll try it from the morning. The beauty is extraordinary.
But I will first put it in the oven, and the second portion will follow in the HP.
That's just bad luck - my HP is too small, apparently for this alignment of products, I'll have to cut it

but I just thought that you can, probably, in any recipe for bread, part of the flour with water and it will be much fluffier

This thought haunts me too!

My HP baked this bread: delicious, beautiful on the "Basic" mode. Added 100g whole grain flour and 400 w / s. Thanks to the author for the recipe.

Thanks for the recipe and technology, but I had to add 100-110 g of flour to the LG 151, the first bread was fainting, the second was denser, nevertheless, I still had to try to operate the oven. (Yesterday's plans had to be changed in the morning)

[Black_cat]

Black_cat, with a decrease in ingredients, everything is very simple - for example, you need to count on 400g. flour, divide 400 by 500g. data in the recipe, you get a coefficient of 0.8 and all other ingredients are multiplied by this coefficient
I can't say anything about adding flour, I always get a perfect kolobok, but you are not the first to add it, perhaps you have such flour

still have to try to operate the oven

the oven is always a win-win
Freesia, thanks for the tip
Stellushka, 🔗

[Black_cat]

Black_cat, with a decrease in ingredients, everything is very simple - for example, you need to count on 400g. flour, divide 400 by 500g. data in the recipe, you get a coefficient of 0.8 and all other ingredients are multiplied by this coefficient
I can't say anything about adding flour, I always get a perfect bun, but you are not the first to add it, perhaps you have such an oven always with flour - a win-win
Freesia, thanks for the tip
Stellushka,

Thank you very much for the useful math lesson, I am more friends with English
And what about flour - that's right, I don't throw out the bags of flour, because it's good to stuff noodles in them, they eat it well with us ... I looked at the last package, and the release date on it is different, and at work, it was very dusty flour when sifted into the flask of the stove. So Makfa and Makfa are different.
P.S. Novomoskovsk flour has always been considered good, yes, it is great for pies. But again, 100-130 g have to be added to bread.
Thank you for the recipe, both loaves were ground yesterday, albeit embarrassing in appearance (I think so).
But I am stubborn, and as soon as it turns out that I consider it shameful to show, I must boast!

thanks for the recipe. : hleb: baked in the oven, ruddy and airy) with children, we drank half a roll hot with butter

[Sagunka,]

Thank you very much for the useful math lesson, I am more friends with English

Well .... and I have been friends with mathematics all my life - at school I even took first place in the Olympiad in mathematics, and I would like to know more English - alas ....... not given

But I am stubborn, and as soon as it turns out that I consider it shameful to show, I must boast!

well, I'll wait for you here
Sagunka, thanks for the tip

[luchok!]

Take me too
Here's my custard bread:


I took the luchochka recipe, only replaced 200 g of white flour with whole flour (wallpaper) and sugar - only 1.5 tbsp. l. It turned out CLASS! The taste is wonderful, a little rich, the bread is fluffy!
By the way, I already thought that you can add tea leaves to other breads, and I brewed some of the flour in my usual gray bread, which I bake in KhP a couple of times a week. It turned out great, the bread was softer and did not get stale at all (did not have time, however)
luchok!Thank you so much for such a wonderful recipe

[kisuri]

kisuri, thanks for such a wonderful report - the bread is handsome

Girls, yesterday I baked this bread - 100g. flour replaced with rye (sugar in this case put 1.5 tbsp. l.).
it turned out to be such a wonderful gray bread ...

I also baked according to this recipe. Accept. photo report.

Thanks for the recipe. The previous baking (only from wheat flour) was very successful, baked several times.

[Olga from Voronezh]

Olga from Voronezh, beautiful bread
so big and the roof, as I understand it, the cutter rested against the HP cover - super

And I continue to experiment

made on the basis of her favorite rye bread, the recipe is as follows:

Welding as usual - flour 25g. + water 135g.

Bread:
whole brew
potato broth 210g.
kvass wort 30g.
fresh yeast 15g.
honey 1.5 tbsp. l.
salt 2 tsp l.
rye flour 200g.
wheat flour 300g.
powdered milk 2 tbsp. l.
olive oil 2 tbsp. l.
coriander for sprinkling

I always baked this bread with sourdough, but yesterday I climbed into the refrigerator, and the sourdough ordered to live long
I thought that she would miss her in the taste of bread, but no - the bread came out very tasty and, most importantly, fluffy

... and the roof, as I understand it, rested against the HP cover ...

A couple of centimeters did not reach the lid

And I continue to experiment ...

And I'll try (before I read your new recipe, the potatoes were already boiling). ... And I will also experiment - there is no wort, but there is dry kvass, where it is included.

... made on the basis of her favorite rye bread ...

... I always baked this bread with sourdough, but yesterday I climbed into the refrigerator, and the sourdough ordered to live a long time ...

I sympathize
But every cloud has a silver lining - what a new bread!
Probably 1 kg? I have a maximum of 700 grams and I am counting.

I also baked on dry kvass before - 3 tbsp. l. added it with a slide, and then Stern advised me about the wort, and I liked it more
And I didn't weigh this bread, but wheat 870g. the output turns out.

[luchok!]

luchok!
What a beautiful rye bread! Please teach how you do it, or give a link. thanks in advance

[kisuri]

kisuri, the recipe is written along with the photo
the process itself:
1. make tea leaves (how - see the first post)
2.I load all the ingredients for the dough into the HP, the Dough mode for 1.5 hours
3.Put the dough in a baking dish, sprinkle with ground coriander, let the proofer for about 40 minutes.
4.baking at 180C 50min.

if something is not clear, ask

Thank you so much. I'll try and tell you.

... fresh yeast 15g ...

Can you only fresh yeast?

[kisuri,]

kisuri, good luck
Olga from Voronezh, you can also dry, it's just that I always have fresh ones. Take as much as you used for wheat.

[luchok]

luchok

Well .... and I have been friends with mathematics all my life - at school I even took the first place in the Olympiad in mathematics, but I would like to know more English - alas ... not given: pardon: well, I'll be you wait here [img width = 32

If you are good with mathematics, then languages ​​are easy !.

And I remember my promise, but somehow I still haven't gotten around to it - either business, the weather, or the dumpling machine I got from China - well, I have to try something for "that money has been piled up"

[Olga from Voronezh]

Can you only fresh yeast?

Olga from Voronezh
I bake this (and all the others too) bread exclusively on dry yeast (well, you cannot find fresh ones here), everything turns out great!