Wheat bread with onions and poppy seeds

Category: Yeast bread
Wheat bread with onions and poppy seeds

Ingredients

ayran 450 ml
large onion 1 PC
olive oil 2 tbsp. l.
salt 2 tsp
sugar 1 tsp
poppy seeds 2 tbsp. l.
wheat flour of the highest grade 400 g
whole wheat flour 200 g
dry yeast 1.5 tsp.

Cooking method

  • Finely chop the onion and fry in olive oil until golden brown, pour together with the remaining oil into a saucepan. Add ayran (straight from the refrigerator), salt, sugar. Sift "white" flour, add wheat flour on top, add yeast.
  • Fry the poppy a little in a dry frying pan and add at the end of the first batch (my Kenwood stove gives a beacon when you need to add additional ingredients)
  • Baked on the "Standard bread" program (the very first program) with a medium crust.

The dish is designed for

1 kg of finished bread

Time for preparing:

3.5 hours

Cooking program:

bread maker

Note

The result is a gorgeous airy bread with an amazing taste
Wheat bread with onions and poppy seeds
While I was writing here, my men diminished half a roll

Bon Appetit!

Admin

Here is the smart girl, now everyone will see the recipe for a beautiful bread, and you will save them in your profile
Kara
Thank you!
Leopoldovna
And what can replace ayran? maybe kefir ...? I really want to try to bake such bread.
Admin
Quote: Leopoldovna

And what can replace ayran? maybe kefir ...? I really want to try to bake such bread.

Dilute curd whey or kefir with water
Kara
Quote: Admin

Dilute curd whey or kefir with water
Absolutely right! If kefir is low-percentage, then you don't even need to dilute it with anything.In general, any fermented milk product is suitable: curdled milk, fermented baked milk, yogurt without sugar and additives, tan, yogurt, etc.
IVS
And you haven't messed up 450 ml with Ayran, maybe less?
Kara
No, I didn't mess it up Exactly 450 ml per 600 g of flour. It is this ratio of liquid: flour that is assumed by most CPs per 1 kg of the finished product.
lega
Quote: Kara

No, I didn't mess it up Exactly 450 ml per 600 g of flour. It is this ratio of liquid: flour that is assumed by most CPs per 1 kg of the finished product.

Sorry, but where did the assumption about just such a ratio come from?
Kara
I have a Kenwood 366, there is exactly the same ratio of liquid to flour for whole grain bread
lega
Quote: Kara

I have a Kenwood 366, there is exactly the same ratio of liquid and flour for whole grain bread
100% whole grain bread? This whole grain flour recipe contains only 200g, that is, one third. And liquids -450 + 30 (oil) +? (From onions) = almost 500 ml ..... for 600 (flour) +30 (poppy seeds) ... only if the flour is very very dry, such proportions are possible ...
Kara
it turned out what happened you can try in your HP baked on the whole grain bread program
By the way, onions were fried with the specified amount of oil, so in the end there was probably less oil left.
IVS
Excuse me, but in the recipe you indicated program # 1, and this is "Standard bread". I have Kenwood VM260, we have a general instruction and recipe (for two models) with your bread maker. There is nothing there at all about 450 ml of liquid per 1 kg of bread. On program 3 there are liquids from 350 ml to a maximum of 400 ml (page 9 of the instructions). And in general, what kind of recipe you have, then 1, then 3 programs ... I responsibly declare that you have confused everything: from the program to the amount of liquid. Yesterday I baked this bread, added flour along the way, but still the bun is bad, since there is a lot of ayran ... Hmm ... recipes boxes
Admin

QUIET! DO NOT ARRIVE!

The author always writes a recipe for himself! For his recipe and his bread in all respects, the Author is always right, because he bakes bread for himself, to his taste!

And we should ALWAYS check the recipe for flour / liquid correspondence and know this rule by heart!
And before you bookmark are obliged verify:
- what and in what quantity is put into the dough
- is there any heavy flour (whole grain, rye, etc.) in the recipe and how much is included
- is there a flour / liquid ratio, and how much the recipe meets the requirements of the table "Amount of flour and other ingredients for obtaining bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 and how much to make changes to your bookmark
- if it seems to you that there is a lot of liquid, add the ingredients according to the principle "flour in water", you will not be mistaken!
- on which program YOU bake this bread

Success to everyone!

IVS
:) Thank you for the advice ... You are in charge here, it is up to you to determine the rules, but nevertheless, I note that the desire to boast of the resulting bread should not lead to fantasies about recipes ... In addition, as you understand (and you understand !), what to advise pouring cold ayran, confusion with baking programs, confusion in the dosage of liquid - it's a little frivolous, or something .... Elementary responsibility should be present in all areas, including the forum I respect "".
Admin
Quote: IVS

:) Thank you for the advice ... You are in charge here, it is up to you to determine the rules, but nevertheless, I note that the desire to boast of the resulting bread should not lead to fantasies about recipes ... In addition, as you understand (and you understand !), what to advise pouring cold ayran, confusion with baking programs, confusion in the dosage of liquid - it's a little frivolous, or something .... Elementary responsibility should be present in all areas, including the forum I respect "".

There is no need to talk about the responsibility of the Author and the rights of the Moderator, and which of them is more important! The main thing will be the taste of baked bread and its quality - and it depends only on ourselves!

Regarding the "advise pouring cold ayran", you should read, for example, at least these three topics that relate to any baking, including in the x / oven:
What affects the dough when kneading? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122770.0
9 tips for baking bread in the summer https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=160082.0
How to check if the dough is ready for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html
The dough is a living organism, and every time it requires a personal approach!

Each of us has our own and only our own personal baking conditions, including the ingredients - this must be remembered!
I have already cited an example many times when my buckwheat flour was so dry that it took more than 100% water by the weight of the flour to make a bun and bread! And if I followed the advice of the Author of the recipe, what would happen?

Let's not quarrel and blame each other! Let's just learn how to bake bread!

Kara
What battles, however, were fought while I was away
Dear IVS, open page 5 of your instruction, if you say that you have it and you have read it
There, in the recipe of program 1 for dark bread weighing 1 kg, the ingredients are offered in the following ratio:
water 400 ml
rast. oil 1.5 tbsp. l.
skimmed milk powder 5 tsp
salt, sugar
dark flour for baking bread 600 g
yeast 1.5 tsp

Wheat bread with onions and poppy seeds

Instead of milk and water, I added ayran, increasing it by 50 ml, because the poppy was a plus to the flour.

Quote: IVS

There is nothing there at all about 450 ml of liquid per 1 kg of bread. On program 3 there are liquids from 350 ml to a maximum of 400 ml (page 9 of the instructions).

And yes, if you bake bread on the third program (the second time I baked this bread according to the exact same recipe on program 3, it turned out also delicious), then there, as you correctly noted, there is also 400 ml of water for 1 kg of bread, 2 tbsp ... l. dry milk and 600 g of flour, and not from 350 ml minimum, but 245 ml. liquid for bread weighing 500 gr. Read carefully your page.nine! About added 50 ml. liquids to those indicated in the 400 instructions I have already written above.
As for the cold ayran, if you are the owner of Kenwooda, then you should know that when you turn on Program 1, the stove first warms up for 14 (!) Minutes !!! and on the third program 25 minutes warming up (p. 44, 46 of the same instructions).
And I also want to tell you one thing, you would read the rules of this forum. They say that negative statements about members of the forum are strictly prohibited. You do not like the recipe, so do not cook according to it!
Kara
Quote: lga

100% whole grain bread? This whole grain flour recipe contains only 200g, that is, one third. And liquids -450 + 30 (oil) +? (From onions) = almost 500 ml ..... for 600 (flour) +30 (poppy seeds) ... only if the flour is very very dry, such proportions are possible ...
lga +30 (oil) +? (from onions) can not be in any way, because onions are fried in this oil, respectively, the onion juice and part of the oil are reduced. As a result, when I added the fried onions to the saucepan, the total volume along with the oil was at most 2 tbsp. l.
IVS
well, why are you twisting, there are instructions on page 3, for example, bread with different seeds (and there are as many as 60 g = 4 tablespoons) does not lead to an increase in liquid (380 ml is poured into it by 1 kg). As for page 5, this is an incorrect reference, since we are talking about a dark, extremely dark flour. Well, God be with you .. And about the cold ayran read, pliz, p. 37 "Recipes .." p. 1 "In cold weather ...." And about not liking, don't cook ... clean female ...
IVS
: DA And about the 3rd program, so on pages 10, 11, 12 of the Kenwood recipe for 1 kg of fluid? : o Correct - 350 gr .....
Kara
Quote: IVS

nA about cold ayran read, pliz, p. 37 "Recipes .." item 1 "In cold weather ...."
So I'm not cooking on the street, everything is fine with heating at home, in the kitchen it is up to 30 degrees above zero. Studying the instructions for HP is a useful thing
Do you like to argue? Then you need to go to another forum.If you didn't manage to cook according to this recipe, don't worry, I wrote to you in a personal what to do with it
Good luck and cook with pleasure.
Kara
Quote: IVS

: DA And about the 3rd program, so on pages 10, 11, 12 of the Kenwood recipe for 1 kg of fluid? : o Correct - 350 gr .....
Yeah, plus 1 tbsp. l. lemon juice + 25 grams of butter, all this in addition to liquid
lega
Quote: Kara

lga +30 (oil) +? (from onions) can not be in any way, because onions are fried in this oil, respectively, the onion juice and part of the oil are reduced. As a result, when I added fried onions to the saucepan, the total volume, along with the oil, was at most 2 tbsp. l.

I do not understand ... why answer the same post twice?
You are the author of the recipe and personally, I'm not going to argue with the recipe itself. I objected to a bold theoretical statement:

Quote: Kara

No, I didn't mess it up Exactly 450 ml per 600 g of flour. It is this ratio of liquid: flour that is assumed by most HP per 1 kg of finished product

As for the recipe given from the instructions, then you dry milk is added not with dry ingredients, but with liquid ... hence the discrepancy about the flour: liquid ratio.

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