French bread with bran on mineral water (bread maker)

Category: Yeast bread
French bread with bran on mineral water (bread maker)

Ingredients

flour 420 g
bran 80 g
yeast 1.5 h l
sugar 1.5 tbsp
salt 1.5 h l
butter 1.5 tbsp
water, mineral water, 360 ml

Cooking method

  • The recipe for those in a hurry who is 6 hours of full-fledged French mode is a long time.
  • I take basic and size XL, French long for me. I noticed that ordinary bread, on the timer until the morning, is always more fluffy and voluminous.


Sveta
Thank you, Lika, I'll try. Does the bread structure look like French? And then my husband loves him very much.
Lika
It's porous, soft, maybe not as delicate as just French. Bran and flakes do not add tenderness. Try again in the basic recipe for 500 g, replacing 100 g of flour with 100 g of rye flakes (for porridge) and add some seeds to the batch. I won't tell you exactly how much water, just keep an eye on the bun. If you do, write about water.
Andreevna
Lika, well, wow, how much wheat bran water they take! I poured 280 ml of water with rye bran (325g flour + 75g bran), so I also had to add 2 tablespoons of flour during kneading. I didn't bake in French. Now in the stove is on the whole grain (dietary) program with additives, in the dispenser there are fried seeds. On the main bake, a good bread turned out, now I'm wondering what will work out with whole grain, and with seeds.

And here is the bread baked:
French bread with bran on mineral water (bread maker)

French bread with bran on mineral water (bread maker)
Sveta
Yesterday I baked French with bran (wheat). I ventured to put only three dimensional st. spoons (subtracting 2 tbsp. l. from the total amount of flour). It turned out very well, I also cut half an onion, added dried dill and basil + dried bell pepper with petals. I wonder if part of the flour can be replaced with flour 2 sec. or whole grain? I still want to use less flour.
Lika
Sveta , see the recipes for the "Diet" program in the instructions on page 16 "Diet bread", there is only whole wheat flour.
Sveta
Lika looked and tried to do it. I made bread on yogurt (the ratio of ordinary flour / flour c / z - 50:50), followed the bun, was good (though I had to add flour). The bread is low. dense, inedible - thrown away. According to the same recipe, she made from durum flour -. I don’t know what’s the matter!
Lika
And the DIET mode? can the scales lie? Fresh yeast, ordinary yogurt from a glass, not drinking (it is indicated in grams)? I ask "stupid" questions, because out of 255 instructions, all the recipes are verified and I do them with my eyes closed, on the timer, I don't follow the kolobok, I always know the result. I know by myself that you can stumble on nonsense. You do everything well a hundred times, and at 101 you will measure 120 g less flour (I did not reset the scales by the weight of the bowl) - in the morning I took it out of the oven
Tanyusha
Girls, here's an excerpt from the Admin article on Whole Grain Flour:
WHOLE GRAIN WHEAT FLOUR - Regular wholemeal flour has a high protein content (11-14% or more), but it does not form as much gluten as bread flour with the same protein content. This is due to the fact that the wheat ovary contains components that prevent the formation of gluten. For this reason, the dough made from coarse flour differs from the dough made from white flour.
First of all, because it is less sticky and elastic, and also because the product turns out to be denser and coarser. It is also darker in color and rougher in taste.

I find that 50% whole grains in a recipe is a lot.
Admin
Quote: Olga @

Did you add bran? It's just that no matter what bread I added bran to (instead of a certain amount of flour, but not more than 15%), low dense bricks were obtained. Bran "inhibits" yeast.

Bran does not inhibit yeast.
According to their properties, flour and bran always give a low bread, since bran is finely ground flakes of the shell of the grain, in which there is no gluten (gluten). The bran flour can contain up to 16% by weight of all flour, which means that the gluten content is reduced.
jinar
Quote: Lika

Sveta , very often I bake with bran (wheat) ...

and I did this recipe at the weekend, thanks to LIKE !!!
only instead of bran I put Buckwheat Fitness Mix - well, it turned out very tasty
in the next. once again I'll put honey instead of sugar
the bread rose so high that it rested against the lid, and in the process of kneading it seemed to me for a long time that the bun was very sticky - it stuck to the walls - and I added 6-7 teaspoons of flour
And I also changed the Saf-moment to Nevada - the rise became much higher - can we put them less?
first time I tried bread with buckwheat flour - this is something !!!
Lika
Ulyanka, if French bread is on ordinary flour, without bran, c / z flour or flakes, then sugar is not needed. The FRENCH mode in bast HP is longer and it is enough for a good dough rise.
Tatiana S.
Lika Thank you so much for the recipe. This bread has become one of the favorites Yes, you are right: it is best obtained with a timer delay. Yesterday I tried to bake it on the "Whole Grain" mode, this is 3 hours 40 minutes. 1:30 before the end of the program, the bread has already risen almost to the edge of the bucket. So I was tempted to interrupt the program and switch to baking, but decided to experiment to the end. As a result, the roof sagged and turned out to be bumps. The taste is still excellent, but the appearance is worse. That's it, I won't bake it on long programs anymore, the 3-hour "Basic" is quite enough, but with a delay until the morning. I bake with pressed yeast, vegetable oil, and buy bran in the form of rye balls at the pharmacy. I fill them with mineral water (Slavyanovskaya), and in a small amount of mineral water (from the measured amount) I dissolve the yeast. All then in a bucket - batch. As soon as the bun is formed, I turn off the stove, set the program number 1, on a timer for 6-7 hours. postponement - and "Start". Everything, you can go to sleep peacefully. Well, I really like this mode! Thanks again
anzhelaohar
Lika !!! I want to express my deepest gratitude for this recipe. Everyone in our family will like it! I bake it very often, but on "French bread". Sometimes the roof drops a little, but the taste, the height of the bread is just stunned. Maybe, really still try on the main one with a delay. I use wheat bran and saf-moment yeast.French bread with bran on mineral water (bread maker) 🔗
Nastasya78
Tell me, do you grind the bran additionally or put it as it is?





Put the bran on top of the flour?

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