Multigrain buns "German"

Category: Yeast bread
Kitchen: german
Multigrain German buns

Ingredients

Flour mix BreadBurg Multigrain bread GERMAN 400 g
Yeast BreadBurg (complete with mixture) 1 pack
Water 230 ml
some flour for cutting dough

Cooking method

I took a mixture of flour Breadburg "Multigrain Bread GERMAN". I fell asleep according to the instructions in the bread maker and in the mulinex bread maker in the mode No. 1 I kneaded the dough, let it rise (about 1 hour all). Then I formed small buns (the dough was divided into 7 equal parts). Greased a baking sheet with sunflower oil. Dough pieces - on a baking sheet, covered with a damp towel dipped in warm water, and put in a warm place for proofing for 20-30 minutes. He warmed up the oven beforehand, and after proofing the buns - in the oven at 180 degrees for 25 minutes. And the buns are ready !!! Multigrain German buns

The dish is designed for

7 pieces

Time for preparing:

2 hours

Cooking program:

in the oven

Asya Klyachina
Commendable and commendable for a man.
Bread
Quote: Asya Klyachina

Commendable and commendable for a man.
try
Bread
and in general ... why such an attitude towards men?
Bread
buns are cute
Asya Klyachina
What "is" On the contrary, on the culinary forum the attitude towards men is wonderful. I would, if my husband baked something.
Bread
Quote: Asya Klyachina

On the contrary, in the culinary forum, the attitude towards men is wonderful.

So we were here a long time ago ... and compliments for the first time ... :-)
Bread
Well, did anyone bake German buns?
Asya Klyachina
Quote: Bread

Well, did anyone bake German buns?

Yes, the buns would be baked instantly, but not everyone has EXACTLY SUCH READY grain mixture on sale. In our city, for example, there are no bread mixtures from this manufacturer on free sale, but there are from others. Therefore, it is better to indicate exactly ("lope to hang in grams" of flour, water and what kind of grain is there in what quantity it is supposed to). Then the recipe will be more in demand.
Bread
Quote: Asya Klyachina

Yes, the buns would be baked in an instant, but not everyone has EXACTLY SUCH READY grain mixture on sale. In our city, for example, there are no bread mixtures from this manufacturer on free sale, but there are from others.

And what kind of city is this?
Asya Klyachina
Yes, the usual city-REMOTE.
Bread
Quote: Asya Klyachina

Yes, the usual city-REMOTE.

Well ... I sympathize ... the county town N ... that is, without a name ... on the manufacturer's website there is information where to buy ... and online stores work on these mixtures ... (local Peki itself, for example ). He who seeks will find, who needs to achieve ...
Trendy
Here is a description of this bread mixture from the manufacturer's website:

Flour mix "German multi-grain bread"

Multigrain bread "German" is a white bread with various seeds and cereals. It contains wheat, rye, corn, buckwheat, rice, oats, soy in various forms. The crumb of this bread has a light, porous structure interspersed with flax, sesame, sunflower seeds and popcorn balls. The taste is close to the taste of classic white bread with hints of flavors of various cereals and seeds included in its recipe.

But the proportions are still a mystery.
Bread
Quote: Trendy

But the proportions are still a mystery.

Of course ... this is understandable ... no one will disclose the know-how of recipes ... there is probably some special flour in the base, and you will take the usual one.
Asya Klyachina
Quote: Bread

Of course ... this is understandable ... no one will disclose the know-how of recipes ... there is probably some special flour in the base, and you will take the usual one.

So the secret of proportions is the most important thing - the guarantee of an excellent stable (almost always repeatable) result and taste. Various baking improvers, baking powder and much more are also added to the mixture. Therefore, it is also a secret that they need profit. And the forum is so good because here we are all our secrets of something worthwhile for everyone to see and, like an Owl to a donkey, an IA tail for a birthday - free of charge, that is, for nothing. How many do you want.))
Bread
Men are by nature lazy people. Not all aces are in cooking. That's why I told my "know-how" - I used a mixture. And the manufacturer does not have a way to bake buns.
Bread
Yesterday I baked these buns again. The dough is kneaded by hand. The buns are less fluffy. Everything is so automatic long kneading is good for them. Because you save energy and the result is better. Fermentation was about 25-30 minutes and the proofing after cutting and shaping the buns was about 40 minutes.
BUT!!! It's delicious anyway ...
Bread
Excellent buns for the Christmas table.
maig
Quote: Bread

I took a mixture of flour Breadburg "Multigrain Bread GERMAN". Multigrain German buns

Apparently, these are wonderful buns. We have a Vitesse bread maker. We bought it a long time ago. He baked wheat bread two or three times. You can eat, but expected more. I dreamed of a grain bread. And then, during the next trip to "Pyaterochka", unexpectedly for myself I saw boxes "Breadburg" multi-grain German. The next day, all the ingredients were poured into the bread maker in turn. Pevy mode, dark crust, 600 gr. I put it overnight, and in the morning I take out a wonderful loaf. My wife and I ate it during the day. Then I already took two boxes. The next day I decided to surprise my granddaughter. The allotted time has passed, I open the lid - a funnel, and inside is half-baked dough. I had to bake in the "baking" mode, that is, one more hour. But all the same, it’s not that, it’s damp inside, normal around the edges. With grief we ate in half. The situation is similar with the next pack. How to explain? Same boxes, same ingredients, but no results. Maybe someone will tell you what, eh? Thank you!
Bread
I cannot comment. I always succeed in everything from this mixture. Please contact the manufacturer. They have a hotline phone on the package. Yes, and on the network vklntakte they have a group. There is no point in asking quality questions here. Although, of course, it's strange that the first time it worked out, and the second time it didn't. Regarding the depression, one can immediately say that the amount of water is indispensable, there is a lot of it. There is either little mixture or a lot of water. Check your measuring cup on the scale: 280 ml is 280 grams of water + the weight of the glass itself. Well, it is also not recommended to use mixtures with a delayed start of baking, since some ingredients, in interaction with water, may start working earlier than necessary.

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