Cold Dough Whole Wheat Bread

Category: Yeast bread
Cold Dough Whole Wheat Bread

Ingredients

dry yeast 1.5 tsp
wheat flour, premium or 1s 200 g
whole wheat flour 200 g
water 220-230 ml
salt 1.2 tsp
sugar 2 tbsp. l
vegetable oil 30 g
Additionally (optional)
milk 2 tbsp. l
oat flakes 1.5 tbsp. l

Cooking method

  • Mix yeast with flour, add warm water (it took me 220 ml of water), salt, sugar and vegetable oil, knead the dough.
  • I kneaded in a bread maker, on the "pelmeni" mode (you can use any other program, as long as the kneading starts immediately). At the beginning of kneading, the dough seems steep, but after 8-10 minutes of kneading, the bun becomes much softer, and by the end (20 minutes of kneading) it becomes soft and slightly sticky, it smears on the bottom of the bucket.
  • We cover the container with the dough with a plastic bag and put it in the refrigerator for 12 hours.
  • Lightly dust the table with flour, thinly roll the cold dough into a rectangle (width = length of the baking dish) and roll it into a roll along the long side. I have a baking dish 23x12 cm, so the layer is 23x60 cm, and the finished roll is 23 cm.
  • Grease the baking dish with vegetable oil, cover it with baking paper and lay out the dough piece with a seam down, cover with cling film and leave to rise for an hour and a half (until it increases in volume by two to two and a half times).
  • Using a soft brush, gently grease the top of the bread with milk and sprinkle with oatmeal.
  • We put in an oven preheated to 230C (convection 210C) degrees and bake with steam for the first 10 minutes, then lower the temperature to 200-210 degrees and bake until cooked for another 20-25 minutes (baking time depends on the oven).
  • Put the finished bread on a wire rack and let it cool completely.
  • Cold Dough Whole Wheat Bread
  • Cold Dough Whole Wheat Bread
  • Cold Dough Whole Wheat Bread
  • Easy to prepare, light and fragrant bread. Help yourself!

Time for preparing:

3 hours + 12 hours

Cooking program:

oven

Kras-Vlas
Manya, what a beautiful bread! I will definitely try!
Sonadora
Olya, Thank you!
Try it, especially since it is very simple to prepare. I would be glad if you like it.
Zhivchik
Manya, awesome bread!
Only I have a question. Be sure to add as much as 2 tbsp. l sugar? This is sooo much for me. The most I can add to whole grains is 1 tsp. And I just don't put it in rye.
Will that amount of sugar be okay?
Sonadora
Tanyush, the amount of sugar can be adjusted to your liking. Everyone loves sweet bread with me.
Zhivchik
Quote: Sonadora

Tanyush, the amount of sugar can be adjusted to your liking. Everyone loves sweet bread with me.

OK! I got it.
Sonadora

I will wait!
Omela
Manyashwhat a lace crumb !!! And what yeast do you have, instant ??? It seems to me you can put less.
Arka
Manka! This is crumb! stunned !!!
So fluffy, I would never have thought that a c / s could turn out like this!
Olga from Voronezh
Sonadora! Thanks for the recipe!
"Easy to prepare, light and flavorful bread."
Which is very suitable!
Sonadora
Ksyusha, Natasha, Olgathank you girls!

Ksyusha, fast-acting saf-moment, I myself do not like a large amount of yeast, but here they are not "heard" at all.

Quote: Olga from Voronezh

Which is very suitable!
Aha, kneaded and went to bed - a blooper!
barbariscka
Marina, wonderful bread !!! The crumb is just lace!
julifera
I really love this method on a cold dough!
Manechka - bread - handsome
MariS
Quote: Arka

So fluffy, I would never have thought that a c / s could turn out like this!

Marish, super-bread turned out!
It’s hard to believe that such beauty can be obtained from whole grain flour!
I will definitely try, thanks, Man!
Twist
Marish, awesome bread !!! So lacy and airy!
Inusya
Man, that's Yo!
I went to the forum too late ... I just struggled to find out what kind of bread to put on, so I wanted something new (although there are still a lot of untested bookmarks), and just set to knead as usual - my checked one - here I come across such beauty ...
And flour c / s costs as luck would have it ...
okay, you have to eat it at an accelerated rate ... - to try this one.
And then at home with bread experiments will soon be like in "Sportloto-82": "The torture with oranges continued for the second day ...", only with me - bread!
Olga from Voronezh
Quote: inusha

And flour c / s costs as luck would have it ...
Inna, we also had only 240 each. Sechas appeared in stores at 71 for 2 kg, and Voronezh residents suggested that in the store at the mill there is not only wheat c / s, but also c / s rye flour and prices are very low. Do you have a flour mill and does it have a store with it? But what if...
Inusya
Ol, I'm from Ukraine, but we, like in Greece, have everything ... though not everywhere ... and not for everyone
I have the chief accountant of a mill, so I have all kinds of flour ...
But seriously, we have free c / s in our stores, but I don’t know the price to be honest.
Olga from Voronezh
Sonadora, came to you to say "thank you" and to report
I took 8 g of pressed yeast.
Shaving with water (completely lean version), after shaving with water, the workpiece was rolled over the top of the flakes poured into a plate, pressing down. I read it at Bertinier's, they hold on better. Then in shape.
Shape L7.
Cold Dough Whole Wheat Bread

Cold Dough Whole Wheat Bread

Cold Dough Whole Wheat Bread

Thanks for the recipe!
I'll insert the incision later - the bread is still hot.

Cold Dough Whole Wheat Bread
Still, I cut it not completely cooled down - the road arrived from work. He liked the bread very much. I ordered the same for tomorrow.
Inusya
Ol, I'm in aesthetic shock!
Tomorrow, if I have time, I'll put it too ... they've infected the deffki ...
Sonadora
GirlsThank you all very much!

Olya, gorgeous bread, tall and fluffy! And the photo of the cut ..
Olga from Voronezh
Cold Dough Whole Wheat Bread
But who is not a "brick" loaf, but a "box" loaf? The result of careless laying of the workpiece into the mold. Plus a hole in the left side from careless handles - the crust is thin, crispy ...
The most original in appearance and the most delicious in taste !!!!!!!!!
There is no longer a hole in the side, no casket, no legs from it
And in general, you can hang a sign in the kitchen "no bread".
NatalyMur
Quote: Olga from Voronezh

But who is not a "brick" loaf, but a "box" loaf?
And mine also wants such a loaf ... She went to put it. Infected yet ...
Did you bake it somewhere, in the HP or the oven?
Olga from Voronezh
I baked in the oven, in the L7 shape.
Vegetable took corn.
NatalyMur
Quote: Olga from Voronezh

I baked in the oven, in the L7 shape.
Vegetable took corn.
I have glass current ...
Sonadora
Olyawhat a nice box! I would not refuse such a thing now either!

NatalyMur, you can bake in a cake pan (not silicone), size 24x12 (or so), the height of the pan is at least 7.5-8 cm.
NatalyMur
Quote: Sonadora

NatalyMur, you can bake in a cake pan (not silicone), size 24x12 (or so), the height of the pan is at least 7.5-8 cm.
I have glass Simax - they are like this - about 24 x 10 x 8 cm.I bake rye bread in them ...
And real bread forms, I would very much like to buy ...
Olga from Voronezh
Cold Dough Whole Wheat Bread

Cold Dough Whole Wheat Bread

One more last say, and my chronicle (according to this recipe) is over. I will not cut it any more, although it is more beautiful, but more capricious.
Sonadora !!! The recipe is said to be registered! It's very convenient, I can bake several loaves at the same time, which is also important. I only have HP for 600 grams of dough.
Thank you !!!!

Sonadora
Olya, perfect loaves turned out!
Zhivchik
Quote: inusha

Tomorrow, if I have time, I'll put it too ... I've infected the deffki ...

Iinus, well, how ... have you already put the dough?
And my loaf was baked. True on serum and with 1 tsp. Sahara.
Man, dyakuyu for the recipe!

Cold Dough Whole Wheat Bread

🔗
Sonadora
Tanyushwhat a minke! The crumb is cool and the crust is so thin!
Zhivchik
Quote: Sonadora

Tanyushwhat a minke! The crumb is cool and the crust is so thin!

Yeah, the crust is very soft. I can't even believe it. And then I always got armor-piercing on a cold test.
Sonadora
And my armor-piercing is obtained in a bread maker, if there is a lot of baking.
Zhivchik
Quote: Sonadora

And my armor-piercing is obtained in a bread maker, if there is a lot of baking.

Strange ... Then this is not the right stove.
And my New York bread had such a crust ... that I decided it would always be that way.
It's good that I was tempted by your bread.
Sonadora
Quote: Zhivchik

Strange ... Then this is not the right stove.
No, I love her very much! Only the crust is always "light" and I bake cakes in it.

Quote: Zhivchik

It's good that I was tempted by your bread.

Glad the recipe came in handy!
Inusya
Quote: Zhivchik

Iinus, well, how ... have you already put the dough?

I’m ashamed ... I’ll remember in the morning that I had to put the dough at night, then what kind of sclerosis ... I’ve got something in a hurry lately ... right now I threw some kind of bread in a bread maker, I woke up in the morning that I had eaten everything in the evening
I'll put the word ... already in front of my nose, a piece of paper, pinned to the shelf - how many hangs ... then I'm such a plague ...
Tanya, well, now you definitely need to do ... sho ya-red? ...
And you have a handsome man!
gela
Girls, the bread is simply delicious, I baked it today, though I sprinkled it with seeds and slightly adhered to the shape of the sides, probably did not grease it well? I will train a little and it will be great, I advise everyone. I cut it warm, well, I didn't have the strength to endure at all.
Cold Dough Whole Wheat BreadCold Dough Whole Wheat Bread
Sonadora
gela, great bread turned out! The crumb is so airy!
Quote: gela

a little the sides adhered to the form, probably not lubricated well?
I grease the mold for "cold" bread and always cover it with baking paper. I don't know why, but without her they always stick to the form.
gela
Yes, you will have to try to cover it with paper, I want the bread to be rosy on all sides ...
Zhivchik
I also have a healthy bread. Only there is no cutter. She baked for a long time and only remembered about him. I know that I replaced part of the flour with solid whole grain (like grains), and part with rye.

Cold Dough Whole Wheat Bread

Manya, and if you bake not in the oven, but in the HP? Remove from the refrigerator, form and into a bucket. Do you think it will work out normal? And then I put it in a basket ... it rises so well, and then I turn it over on a baking sheet, and he ... BAM ... and sulled.
Sonadora
Tanyush, cool bar! And how much rye flour and grains did you take?

Quote: Zhivchik

and if you bake not in the oven, but in the HP? Remove from the refrigerator, form and into a bucket. Do you think it will work out normal? And then I put it in a basket ... it rises so well, and then I turn it over on a baking sheet, and he ... BAM ... and sulled.

Why won't it work? Only yeast would take less -1.2 tsp. I like this bread baked in a mold even more, it turns out fluffier.
Zhivchik
Quote: Sonadora

And how much rye flour and grains did you take?

200 sun, 100 cz, 50 cz solid. varieties and 50 rye (more afraid). Oh, I also added malt.

Quote: Sonadora

I like this bread baked in a mold even more, it turns out fluffier.

I'll try to report it.
Sonadora
Quote: Zhivchik

200 sun, 100 cz, 50 cz solid. varieties and 50 rye (more afraid). Oh, I also added malt.
Aha, and then everything is according to the recipe! Take a cut photo next time and give a new theme!

Tanya, I have no grains ... Can I replace it with semolina?
Zhivchik
Quote: Sonadora

Aha, and then everything is according to the recipe! Take a cut photo next time and give a new theme!

Tanya, I have no grains ... Can I replace it with semolina?

Sectional photo ... I think it will be. And the new Temka is not needed at all. This is so ... small deviations from your recipe.
No, you can't use semolina. She's soft. This is the same gluten.And the grains are hard and in the bread it remains almost the same (in separate grains).
It is like vermicelli from soft wheat and durum wheat (pasta).
Sonadora
In our village I went around all the shops, we have no grains. But I have rye flour, I must try to bake with it.
Zhivchik
The husband once bought this flour in Ashan (by mistake), instead of the usual tsz. So I add it a little bit.
Zhivchik
Sonadora
Wow! Tanya, what is this option?
Zhivchik
Man, I did not have time to write in words, but only put a photo (I was distracted by an important matter). So we got a dumb picture.
I am reporting. I baked your bread in a bread maker. Again, the tsz flour was divided into ordinary tsz and grains.
Only I got a jamb. I folded the dough, because in a rectangular shape. I hid the sides of the dough and, as a result, there was a hill on the two edges of the loaf. This is how the dough was spaced. Another joint. I turned on the HP for baking for 1 hour and did not put the bucket for 15 minutes (well, so that it warms up well, like in the oven). As a result, the bread turned out to be pale.
Well ... I will still improve.

The bread does not differ in taste. But I liked the rezrezik more. And the fluffiness in HP is better. Well, this is if you bake in the form in the oven, and not in the rast. basket, then the same fluffiness and taste.

far away ...
IwOlga
The bucket went to spend the night in the refrigerator. Showed off - instead of water poured in serum (overexposed yogurt). And, in a hurry, burst - instead warm water serum from the fridge
I will report back tomorrow.

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