Wheat bread with oatmeal and onions


Category: Yeast bread














Ingredients


For a medium loaf:
Wheat flour
(The total mass of flour with oatmeal should be 450 g)
400 g
Oat flakes50 g
Milk + water, room temperature290 ml
Salt1 tsp
Sugar1 tsp
Sesame oil2 tbsp. l.
Yeast1 tsp
Bran (or bran mixture)2-3 st. l.
Roasted sesame seeds3-5 tbsp. l.
Medium raw onion,
cut into thin small pieces
(it is better to squeeze the juice and not add to the dough)
Ground black pepper for an amateur,
you can not add at all,
can be on the tip of a knife,
can be up to 0.5 tsp.

Cooking method


  • Lay the ingredients in the order recommended by the instructions for your x \ n.
  • Control the gingerbread, as the flakes and bran may take more liquid than calculated.



Cooking program:


Program

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Wheat bread with oatmeal and onions
ANSOL
I will definitely try ...
I have your favorite recipe, which I found here on the forum, I look at the new recipe as a variation on the theme ..

Wheat bread with herbs - lunch

The recipe is based on basic wheat bread (you can take the Italian bread recipe as a basis)

Water + milk - 300 ml
Butter / vegetable / olive oil - 1.5 tbsp. l.
Wheat flour - 450 g (I put 70 g of oatmeal and 330 g of flour)
Bran (optional) - 2 tbsp. l.
Salt - 1.5 tsp.
Sugar / fructose - 1 tbsp l.
Yeast - 1.5 tsp

Finely chopped parsley, dill, chives - 1 tbsp each l. with a slide
Chopped garlic - 2-3 cloves
You can add chopped onions or a handful of grated dry cheese, cumin seeds 1-2 tsp.

We mix the ingredients in the order recommended for your cotton. Greens can be added at the beginning, or on signal.
Main program, medium crust.

It is advisable to hold for 30 minutes-1 hour in heating mode

THANK YOU VERY MUCH!!!
Agnes
THANK YOU VERY MUCH!!!
[/ quote]

To your health.

This onion, despite the oatmeal in the composition, rose beautifully and is very fluffy. Fragrant, tasty, and hopefully healthy
Agnes
By the way, I also made rye with onions. It turned out sweetly. Wheat with onions and garlic goes better.
Gelya
Try adding dry green onions to the dough - they sweep me away in an instant - such deliciousness!
Stern
Quote: Agnessa



This onion, despite the oatmeal in the composition, perfectly rose and very fluffy. Fragrant, tasty, and hopefully healthy

And why despite the oatmeal ?! ??? I almost always add oatmeal to wheat bread and the bread always rises perfectly!

Agnes
Oatmeal is gluten free, so the more oatmeal, the lower and denser the bread. As to how he could have risen if he was exclusively wheat. This is if we turn to logic. And if we turn to bread, then bread with oatmeal, bran and sesame produces a coarser crumb in structure (at least it works for me), therefore it is surprising that such a composition does not prevent bread with onions from being porous and very soft.
ANSOL
Quote: Agnessa

Oatmeal is gluten-free, so the more oatmeal, the lower and denser the bread. As to how he could have risen if he was exclusively wheat. This is if we turn to logic. And if we turn to bread, then bread with oatmeal, bran and sesame produces a coarser crumb in structure (at least it works for me), therefore it is surprising that such a composition does not prevent bread with onions from being porous and very soft.
I have the same story ....the more I put oatmeal, the worse the bread rises ...
Question: does bran raise affect? Does the dough get heavier with them?

And it also seemed to me that with the bran, the bread becomes more crumbly ... Or the reason is not in the bran?
Uncle Sam
Quote: ANSOL

I have the same story ... the more oatmeal I put, the worse the bread rises ...
Question: does bran raise affect? Does the dough get heavier with them?

And it also seemed to me that with the bran, the bread becomes more crumbly ... Or the reason is not in the bran?
Oatmeal or flakes affect the bottom of the loaf more than wheat or rye bran.

I baked like a loaf of 300 g of wheat flour + 100 g of rye bran. It crumbled, slices thinner than 1 cm did not work, but it was completely edible, and not even a brick. And how useful ...

Now I use a Finnish mixture of bran (wheat, rye, oat). 20 g in a small loaf. The bread is both tall and tasty. Only the color is closer to gray.
ANSOL
Quote: Uncle Sam

I baked like a loaf of 300 g of wheat flour + 100 g of rye bran. It crumbled, slices thinner than 1 cm did not work, but it was completely edible, and not even a brick. And how useful ...
So I get the same thing ... I have no complaints about color and taste, I like everything ... yes, in fact, there are no complaints about increased crumbness either

It's just that my husband is apparently capricious ... well, he doesn't like it when the bread crumbles a lot ...
I tell him, it's as useful as ... if you don't want, don't eat ...
Question: do the embryos affect the crumbness and the height of the rise of the dough ??? ... I did not use them separately (I poured them along with the bran), so I did not understand ...
Agnes
Quote: ANSOL

So I get the same thing ... I have no complaints about color and taste, I like everything ... but in fact, there are no complaints about increased crumbness either

It's just that my husband is apparently capricious ... well, he doesn't like it when the bread crumbles a lot ...
I tell him, it's as useful as ... if you don't want, don't eat ...
Question: do the embryos affect the crumbness and the height of the rise of the dough ??? ... I did not use them separately (I poured them along with the bran), so I did not understand ...

If you take a regular store-bought doctor's bran bun, it will crumble in the same way.
About psh. I don’t know the embryos, I haven’t used them yet for baking.
Uncle Sam
Quote: ANSOL

Question: do the embryos affect the crumbness and the height of the rise of the dough ??? ... I did not use them separately (I poured them along with the bran), so I did not understand ...
Tried different doses of wheat germ (yellow flakes), added dry. More than 3 tbsp. spoons on a small loaf make the bread lower, the crumb is slightly gummy (with a normal bun in the batch), and the bread turns out to be sweetish.
Stopped at 1 st. spoon. The height of the bread (both simple and French), well, the benefits, and all that.
ANSOL
Quote: Uncle Sam

Tried different doses of wheat germ (yellow flakes), added dry. More than 3 tbsp. spoons on a small loaf make the bread lower, the crumb is slightly gummy (with a normal bun in the batch), and the bread turns out to be sweetish.
Stopped at 1 st. spoon. The height of the bread (both simple and French), well, the benefits, and all that.
thanks for the science .... I'll try to experiment with French ... it's on my list of the most successful
Agnes
If you have oatmeal in the bran recipe, you definitely need to put 1-2 tbsp. l., otherwise it will be dry and dense.

I bought a mixture of cereals, 5 cereals, produced by the Kuntsevsky Combine, "The Power of Cereals" is called, a green bag of 0.5 kg. For lovers of buckwheat bread, it is very suitable, the smell and taste of the bread is buckwheat.
Tyafa
Another tasty option:

1 tbsp / l - mustard vegetable oil
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300 ml - milk 3.2%
1 tsp - salt
2 h / l - sugar
455 gr - wheat flour
1 tbsp / l - rye flour
1 h / l - yeast
1 h / l - ginger
1 h / l - mixture "Provencal herbs"
leeks (the amount depends on the love of onions)

Put everything (except leek) following the instructions in the HB. Add the leek after the sound signal for adding additional ingredients.

She baked according to program 1 (simple bread or the main program), weight 750 g, light crust, time 3 hours 13 minutes. !!!
Tyafa
The bread itself looks like this:

P1000370.JPG
Wheat bread with oatmeal and onions
kipitka
Fine! Delicious bread, but the loaf is too small, although the hat was, that is, it rose normally. But if you increase the number of ingredients, will it also rise well or will it be difficult to knead HP?
Ogorod
I baked this bread yesterday, it's very tasty. Well risen, porous, and the color is so creamy ...half of the evening is gone. Thank you for the recipes

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