neosss
I am still learning

according to the recipe book, flour is somehow called by a special name:

1 unbleached white bread flour
2 wholemeal flour for baking bread
3 dark flour for baking bread
what is it about?

I only realized that 1 is wheat
Cubic
Greetings, neosss !!!

Look at this review, prepared by Admin, there are many interesting things:
FLOUR, CEREALS, BRANKS, SPROUTES, STARCH - TYPES AND PROPERTIES.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html
mr.Flasher
neosss,
In my understanding it is like this:
1 unbleached white bread flour - wheat, 1st grade, bakery, peeled. The highest is possible, but then only with the mark "bakery". To find such a thing is a great success.
2 wholemeal flour for baking bread - wheat flour, xs what, most likely wallpaper.
3 dark flour for baking bread - rye flour, peeled.

There you can still find French flour and regular flour.
Unfortunately, the instruction pumped up the names of the flour.
Cubic
Quote: Mr. Flasher

neosss,
In my understanding it is like this:
1 unbleached white flour for baking bread - wheat 1 bakery grade (peeled).

not a fact - it is just customary abroad to write on flour bleached or not, but here in Russia and Ukraine they do not write. For bleaching flour, various methods are used, up to chlorination. This flour can inhibit the development of live yeast, and is only suitable for biscuits, etc.
mr.Flasher
Cubic, I am sure that wheat grade 1 bakery cannot be bleached. Grade 1 cannot be bleached, let alone bakery. IMHO of course.
In general, I bake it on grade 1, bakery, and everything comes out.
Cubic
Quote: Mr. Flasher

I am sure that wheat grade 1 bakery cannot be bleached. Grade 1 cannot be bleached, let alone bakery.

that's for sure.

In short, we need to be guided by the inscriptions: Bakery, flour of the 1st grade will also go - this is according to claim 1.

And about bleaching - sometimes the manufacturer mixes cheaper flours with a batch of flour. from. and the whole thing is bleached, for the sake of presentability - here it is only by trial and error. (I can't find the link now, if I remember where it is written, I will add).
mr.Flasher
Print edition 19129/1

A typo was found in the recipe "Bread with the addition of different types of seeds" (page 3), loaf size 500 g.
Instead of 1.5 teaspoons of yeast, read 1 teaspoon. Applies exclusively to 500 gram bread!
Thank you Viki for pointing out an error in the recipe.
Yulya.Yalta
Yes, there are in my opinion a lot of oddities in translation. What does wholemeal mean in recipes? Does this mean whole wheat? So the meaning then turns out to be somewhat different ... Or, for example: the problem is that the bread does not rise high enough, a possible reason is that yeast and sugar were in contact with each other before the start of the cycle, a possible solution is to make sure that the loaves placed on the pallet do not touch each other. ..
mr.Flasher
Quote: Yulya.Yalta

Yes, there are in my opinion a lot of oddities in translation. What does wholemeal mean in recipes? Does this mean whole wheat? So the meaning then turns out to be somewhat different ... Or, for example: the problem is that the bread does not rise high enough, a possible reason is that the yeast and sugar came into contact with each other before the start of the cycle, a possible solution is to make sure that the loaves placed on the pallet do not touch each other. ..
Duc help identify shortcomings I think all owners of this HB will be very grateful to you.
And if you wish, you can send our bug report to the manufacturer, and he may fix it in the next batch ...

Wholemeal flour - with almost 100% certainty I can say that this is wallpaper (it is coarse, it is whole grain).

You can find out if you look at the complete stickers (if you had such included). There program 3 - Whole grain bread, program 4 - quick cooking from wallpaper flour. Opening recipes with these programs, you can find that wholemeal flour goes almost everywhere. Here's a deduction

About loaves - laughed, thanks
Yulya.Yalta
It will be necessary to read in the original on the offsite, and compare with the translation in the book
Yulya.Yalta
I can say about the second point - unsifted. In English it is whole wheat. Bread from her type with bran is white with light brown blotches, slightly harsh. So most likely this is flour with bran (that is, not sifted from bran)
Here are a couple of pictures I found - a typical foreign whole wheat bread

Full-wholewheatbread.jpg
Recipe booklet for BM450
whole-wheat-bread.jpg
Recipe booklet for BM450
mr.Flasher
Quote: Yulya.Yalta

I can say about the second point - unsifted. In English it is whole wheat. Bread from her type with bran is white with light brown blotches, slightly harsh. So most likely this is flour with bran (that is, not sifted from bran)
Here are a couple of pictures I found - a typical foreign whole wheat bread
Is there really such flour, in the sense of "flour with bran"? Usually these components are separate ... It seems to me it's still wallpaper. She goes with an admixture of bran (it seems).

Where is this reviewer about flour, I should reread it again ...
mr.Flasher
Quote: Admin

WALLPAPER FLOUR - is produced from all types of soft wheat varieties, it contains 2 times more bran than flour of the 2nd grade, color with a brown tint. In wallpaper flour, the content of bran particles is the highest. In terms of its baking properties, it is inferior to high-quality wheat flour, but it is characterized by a higher nutritional value. The shells of grain contain protein substances, vitamins of groups B and E, mineral salts of calcium, phosphorus, iron, magnesium. The kernel of the grain is rich in starch and contains significantly less protein and other nutrients than its peripheral layers. Therefore, flour made from whole grain or with the addition of finely ground bran in their nutritional value is significantly superior to high-grade flour. Wallpaper flour is mainly used for baking table breads and is rarely used in cooking.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=5064.0

So we figured it out by joint efforts: wholemeal flour is wallpaper - whole grain - wholemeal flour, or plain flour (not of the highest grade) + bran. Shorter options
Yulya.Yalta
Quote: Mr. Flasher

Is there really such flour, in the sense of "flour with bran"? Usually these components are separate ... It seems to me it's still wallpaper. She goes with an admixture of bran (it seems).

Where is this reviewer about flour, I should reread it again ...

I don’t know if we have, they have The main thing is that the meaning has become clear
mr.Flasher
Taaakkk ... Something's not right! Yesterday I tried to bake "Whole Grain Bread with Seeds" using coarse flour as not sifted flour. I got not just a bun, but almost a brick. The dough was like plasticine, and did not really stir. I didn't even try to climb! Even the shape did not flow.

Or the wrong flour, or a crooked recipe ... I don't even know what to do, go ask for help in the appropriate section, or wait for explanations on flour ?!

Or maybe it should be so? Guru, tell me, is the kolobok in whole grain bread the same as in plain bread?
Rita
mr.Flasher
What recipe did you use? How much did you put in?
I am using the Whole Grain Bread recipe from this site to bake whole grain bread. I bake on the main mode, on live yeast, with a decrease in liquid by 20 grams. I add a tablespoon of sesame seeds and 15 grams of butter.
It turns out great!
mr.Flasher
Rita, thanks for the advice. I want to work out recipes from the HP recipe book for now. Bake on it, all according to the instructions. What kind of bun should a whole grain have?
Yulya.Yalta
At first it is very, very difficult to mix, but the further you mix, the thinner it becomes (in theory). I don't like the 3rd mode for baking. It turns out a brick. But if you knead the kolobok for a longer time, then raise it once and bake it
And how is coarse grinding? In that recipe, there is a very high content of wholemeal in relation to wheat. no wonder he didn't get up. There is also a bunch of sunflower seeds.
mr.Flasher
Yulya.Yalta, coarse grinding - grains of flour are not dusty, but large, and contain bran. What kind of flour do you use as wholemeal?

It didn't come to baking, I threw out the contents ... There was clearly something wrong! HP would not have kneaded this mass even in a week. It was not even a dough, but rather, in consistency, like wheat porridge not cooked, strongly squeezed out of water. Some kind of cake ...

Very great content? Duc next recipe is generally exclusively from wholemeal! And the seeds have almost no effect on the rise, it is checked.

Brrrr, I don’t understand something.
Yulya.Yalta
I have the same-a just clarified, suddenly different On one such flour, figs will rise-checked. Book recipes on such flour I mix with the usual one, at least 50/50.
mr.Flasher
Yulya.Yalta, I understand. Thank you. It turns out that these recipes are worthless ?! Strange ... Maybe the flour is not the one required in the recipe? Okay, I'll experiment with proportions.
Yulya.Yalta
Yes, no, the recipes may be normal, only we have different flour (with Europe and America) They have a certain number of varieties according to the standards, and it is the same from any manufacturer (well, or with minor deviations), but we have - how many manufacturers - so many options
kaaandr
here on the Kenwood website, there are recipes for bread makers, everything is clearly written there !!!!!! https: //Mcooker-enn.tomathouse.com/s-image/2763/uk-ua/--Kenwood/BM450-Recipes/ results of tried recipes please write !!!!!
Yulya.Yalta
Quote: kaaandr

here on the Kenwood website, there are recipes for bread makers, everything is clearly written there !!!!!! https: //Mcooker-enn.tomathouse.com/s-image/2763/uk-ua/--Kenwood/BM450-Recipes/ results of tried recipes please write !!!!!

For those who speak Ukrainian It's easier for me to translate from English than from Ukrainian
Summer resident
Quote: kaaandr

here on the Kenwood website, there are recipes for bread makers, everything is clearly written there !!!!!! https: //Mcooker-enn.tomathouse.com/s-image/2763/uk-ua/--Kenwood/BM450-Recipes/ results of tried recipes please write !!!!!

I didn't understand something, can I help you with the translation, or are you interested in the opinion of those who baked these recipes?
kaaandr
I am not interested in translation, I know Ukrainian well, just read the topic and understand everything !!!!!!! and the recipes that have already been used from the site, I would like to know the result .......
Rita
mr.Flasher,
After reading on the forum that recipes in books are very often with errors, I began to master the stove according to proven recipes from the site. And there was not a single puncture! I advise you to do the same.
mr.Flasher
kaaandr, I tested the following recipes:
Yєchny Khlib - excellent!
French Khlib - not bad!
Khlib iznimy types of seeds and poppy seeds - amazing!
But they are checked against the complete recipe book. In the book, in the recipe "Khlib iznimy types of corn and poppy seeds" for 500 gr. there is an error. Instead of 1.5 tsp. yeast, you should put 1 tsp.

Rita, thanks for the advice, but I'll still do magic from the book. Moreover, everything went well before whole grain.
Cubic
Quote: Mr. Flasher

Taaakkk ... Something's not right! Yesterday I tried to bake "Whole grain bread with the addition of seeds" using coarse flour as not sifted flour. I got not just a bun, but almost a brick. The dough was like plasticine, and did not really stir. I didn't even try to climb! Even the shape did not flow.

Or the wrong flour, or a crooked recipe ... I don't even know what to do, go ask for help in the appropriate section, or wait for explanations on flour ?!

Or maybe it should be so? Guru, tell me, is the kolobok in whole grain bread the same as in plain bread?

It's all about the moisture content of the flour.
Coarse flour, whole flour, wallpaper flour or flour with the addition (manually) of bran to it - has a high moisture capacity. Moreover, it (this moisture capacity) can fluctuate depending on the amount and size of the bran fraction in flour from different manufacturers !!! Checked!

So when baking bread from coarse flour, be sure to watch out for the bun:
it should be sticky during the first batch, the bran swells more slowly than the flour itself - and will continue to absorb water during the subsequent proofing of the dough, which can adversely affect the finished product - in short, the brick will turn out to be dense and dry

Yulya.Yalta
Quote: Mr. Flasher

kaaandr, I tested the following recipes:
Yєchny Khlib - excellent!
French Khlib - not bad!
Khlib iznimy types of seeds and poppy seeds - amazing!
But they are checked against the complete recipe book. In the book, in the recipe "Khlib iznimy types of corn and poppy seeds" for 500 gr. there is an error. Instead of 1.5 tsp. yeast, you should put 1 tsp.

Book Brioche Tested multiple times Chocolate bread - not bad, but not sweet

White rural bread, dark bread, bricks are obtained.

Caribbean tea bread-like muffin, very dense, so so

mr.Flasher
Quote: Yulya.Yalta

Book Brioche Tested multiple times
Yes, Brioche is mega-super! Especially with brown sugar. And I highly recommend this poppy curl dough !!!
Egecihora
In my book of recipes, chocolate bread is program 1, and on the site is program 6. And who is right
vittorio70
I don't know if there is already a link on the site or not, but maybe someone is looking

🔗
Lisek
I would like to try rye flour bread, please tell me some recipe.
klila
Lisek, start with those with less than 50% rye flour.
For example Darnitsky from Fugasca:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html
I also really like Pumpernickel:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1008.0
These two recipes are suitable for the Basic program.
If rye flour is 50% or more, it is better to introduce a special program into Kenwood's memory, it was laid out by Vanya 82:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.140
On this program I bake my favorite custard rye, Narochansky and rye "Without nothing".
And there is also a very useful topic "Rye Soviets"
Good luck:
klimenko_y
Need advice on a recipe for making bread:
- from whole grain flour "Dobrodiya";
- from wheat flour 2 - "Dobrodiya" grade.
Thank you in advance…
ps-according to the program №1, 3 did not work out.
klila
klimenko, and what exactly did not work out?
Try adding 50-50 whole grain flour with premium flour.
Whole wheat flour is heavy, so add 1 tbsp if possible. a spoonful of gluten or panifarin, they will add splendor.
The other day I made "White table bread with an apple" according to the recipe from this site, only I replaced all the flour with whole grain. Baked on the first program, it turned out very lush, because the apple also adds airiness.
klimenko_y
Various bad options came out. You can't list everything.
I wanted it without adding gluten (although there is) and flour B / S.
It does not work with "Kindness".
There is flour 1 - grade; 2nd grade and whole grain. How to decompose these hedgehogs?
I would like option_1 CZ and 1-grade. Option_2, 1st grade and 2nd grade ......

Find basic bread oven options (kenwood-450) and ingredients listed.
Lisek
Are there recipes with 1st grade flour or there is no difference between premium and 1st grade flour
PMich
There is a recipe book for the Kenwood BM-450 🔗 in Russian.

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