Whole Wheat Bread (Oven)

[Making a dough:]

Whole Wheat Bread (Oven)

Category: Yeast bread

Ingredients
Whole grain flour, whole wheat flour.	400 gram
Wheat flour premium	200 gr.
Dry yeast	1.5 tsp
Warm milk	0.5 cups
An incomplete glass of water (mixed with a teaspoon of molasses)
Vegetable oil	2 tbsp. l
Cane sugar	2 tbsp. l
Rye bran	3-st. l
Wheat bran	3-st. l
Sunflower seeds	2 tbsp. l
Flaxseeds	1 tbsp. l

Cooking method

• Making a dough: Add 2 sec to warm milk. t. l sugar, 3 tbsp. l flour, 1.5 tsp yeast mix and leave for 10 minutes.
  
• 
  
• Mix wheat and whole grain flour in a bowl, add wheat and rye bran, add salt, mix, then add dough, water with molasses and knead until moderately developed gluten, add sunflower and flax seeds, mix them into the dough and set the dough to come up until it is will increase by 2-2.5 times.
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Dough softness:
  
• 
  
• 
  
• 
  
• 
  
• 
  
• The dough has come, we knead it, put it on a baking sheet or sprinkle it with flaxseeds in molds and put it in the oven for about 30 minutes at 30 degrees.
  
• 
  
• 
  
• 
  
• 
  
• 
  
• The bread is ready to bake:
  
• 
  
• 
  
• 
  
• 
  
• We bake at 200 degrees for 15 minutes and 25 minutes at 160.
  
• 
  
• 
  
• Cool on a wire rack, when it has completely cooled down, eat and taste the benefits and taste of whole grain flour.
  
• 
  
• 
  
• 
  
• Bread in a cut:
  
• 
  
• 
  

Note

Bon appetit to all !!!

[Andrey5757]

Andrey5757, good evening! What a delicious bread you have!
You indicated the baking time and temperature, but bread is baked with or without steam - it is not written. Please explain.

[Twist]

Twist - if you didn't write it without a couple)

you need to try this bread, it looks very beautiful :-)
and how much live yeast is needed instead of dry (I don't bake it on dry), 10 grams?

[danuca]

and how much live yeast is needed instead of dry (I don't bake it on dry), 10 grams?

danuca
10 grams of corroded bread will not be enough (IMHO), after all, whole grain flour is also included in the bread. I think 12-13 gr. the most it will be.

P.S. According to the table of correspondence of quantity / weight between dry and fresh yeast 1.5 tsp. dry yeast = 13 gr. fresh.

Thank you! I just bought flour today, and I'll try it tomorrow.

baked such bread. I confess I did break the recipe. Instead of ordinary flour, I added rye (well, it turned out to be ordinary flour in the house). It rose normally, but during the detuning it had already risen a little in my opinion ... 15 minutes at 200 grams and 25 at 160 - the bread was not baked. Either the temperature should have been higher, or, as I already discovered, undercooked, I still baked for 15 minutes at 160 degrees.
The bottom line is that the bread tastes like a cake, not only because it is too sweet, but also in the consistency of the dough itself ... Either rye flour is to blame, or cream (10%) instead of milk ...

[danuca]

danuca

In your case, the role was played by rye flour, rye + whole grain, this is already a different bread in the consistency of a bun, since the flour is different, therefore, the duration of time should be increased, up to 1 hour)

in this bread recipe, it turns out very soft and very tasty)

it is soft, the crust is tender, and you cannot call it tasteless (it is no longer there, they ate it), but of course, even in appearance it does not at all look like yours. I'll try again, only now it’s exactly according to the recipe. But the baking time is still, maybe longer? Or is the temperature higher?

you can have more, yes, everyone's ovens are different, so you can increase the time to 50-55 minutes calmly, even the baking time depends on the size .. for example, this pigtail that in my photo was already ready in 25 minutes .. and bread through 40, wheat rye, for example, I generally bake for more than an hour)

so you can do this - 15 minutes at 220C until golden brown, and then put it at 160-180C for 35 minutes .. and check the readiness with a toothpick or a stick, or in extreme cases with a small knife, if it does not leave traces, then ready)

baked according to all the rules :-) the bread is delicious, but still somewhat muffin. It reminded me, perhaps, of Easter cake, but dietary :-)

[danuca]

danuca We can do it just like that) it's just that the flour itself is whole-grain and here it is more than 50%, it itself has a different softness and crumb structure than the highest grade of wheat), we can that's why it seems to you like a cake)

tell me where to get molasses or what to replace?

tell me where to get molasses or what to replace?

Molasses can be replaced with honey in the same amount.

Indicate your place of residence in the profile, then you can help you in detail. Try to find help from fellow countrymen in the section Communication with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0