Ground cereal bread

Ground cereal bread

Category: Yeast bread

Ingredients
Wheat flour	200 g
Whole grain flour (ground)	200 g
Serum (you can use water or diluted kefir)	280 ml
Salt	1 tsp
Honey (who likes sweeter, more is possible)	1.5 tbsp. l.
Rast. oil (I have olive)	1.5 tbsp. l.
Dry yeast	1 tsp
Into the dispenser:
Raisins, poppy seeds and some very finely chopped tangerine skin.

Cooking method

• Basic with raisins mode, size M, crust - light

Note

Desperate to find whole grain flour in Kiev, I replaced it with sprouted wheat grits ground on an e / coffee grinder. I baked a dessert bread out of it, very good!
Here is my recipe (adapted from a collection of Panasonic)
Try it!

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Now I'm sitting, trampling a piece of coffee

[Sveta]

Sveta, I've never seen sprouted wheat groats Is that what it's called?

Yes, there is such "Sprouted wheat groats", "Sprouted rye groats". Usually sold in healthy food departments (where there are all kinds of bread, fiber, etc.). But it doesn't matter at all. It looks the same as ordinary wheat groats (Artek and others). Next time I'll take the regular one. True, the coffee grinder is a pity. We need to think about purchasing a separate one, specially for the needs of bakery

I will examine all the shelves tomorrow, but it seems to me that I have never seen this

Do not be discouraged, take regular cereals (wheat) - it will be the same.

[Sveta]

Sveta, thanks for the advice!!! After today's experiment with buckwheat (I also ground it on a coffee grinder), I'm a little scary to pour 200g. ground wheat groats. Today my bread did not work out - it did not rise and this taste of non-baking is strong, although buckwheat was ground less than 150 gr. Wheat groats probably have other properties, but still scary Tomorrow I will do !!!

Even buckwheat flour rises a little, not like ground buckwheat! But here everything was fine, the rise was average, not to the top, but quite decent. I thought at first to put in some Stabilase (Panifarin), but, as it turned out, this was not needed. I still have this flour (ground), so next time I'll make something savory (maybe with olives and herbs). Watch out for the bun, I added a little flour (ordinary) - a little less than a tablespoon, but maybe it won't be needed.

Damn, why does everyone have such strange proportions of liquid and flour?
Again the batter turned out! I pour 240 ml of water into three glasses of flour, and here everything is 280

[Wheat bread with cereal grains and flakes. Master Class.]

You can not grind anything and just make bread with grains.

Wheat bread with cereal grains and flakes. Master Class.

To keep all the koloboks and master classes in one place, this recipe can be found here at this address:

Today my bread did not work out - it did not rise and this taste of non-baking is strong, although buckwheat was ground less than 150 gr. wheat groats probably have other properties

It should be remembered that buckwheat flour should be put into the dough no more than 20% of the weight of all flour in the dough. Buckwheat takes a lot of water, but she loves the bun.

Sprouted flour, or sprouted cereal flakes, have the ability to thin the dough, which can cause the bread dough to lose its shape and look like standing.