Wheat 100% Whole Grain Bread (Base)

Category: Yeast bread
Wheat 100% Whole Grain Bread (Base)

Ingredients

Whole grain flour 3 cups
Water 270 ml
Salt 1.5 tsp.
Honey 2 tbsp. l.
Rast. oil 1.5 tbsp. l.
Dry yeast 2 tsp
Powdered milk 1 tbsp. l.

Cooking method

  • We load the food into the bread maker (according to the instructions) and set it to the "whole grain bread" mode.
  • The recipe is basic, that is, it can be added with various components.
  • Good luck!

Note

Photo gvsp

Lola
Quote: Alexandra


And I'll look for a bow. You are in Moscow? If yes, please tell me the shops where you can find it.

I tried to bake last night whole grain with added wheat flour and sesame seeds. For the first time, I got a result that pleased me. Light gray crumb, delicate sesame aroma and taste without the unpleasant aftertaste that followed me in previous experiments. True, one and a half teaspoons of panifarin added, maybe that's why the bread is fluffy and light. And instead of water she took freshly brewed tea (a bag of good black tea in 270 g of water), I read somewhere that it can improve the taste. Maybe it turned out better because of the change in flour - I used to take coarse grinding from an Indian spice store, this time "Belovodye", they differ in color and structure.
I'm not sure that in the evening there will be something left to photograph when I come home from work

I am in Moscow. I bought onions at Perekrestok and Ostrov.

Whole grain does not rise well right? The addition of flour (that is, the presence of the notorious gluten in flour), plus panifarin, allowed the bread to rise well. By the way, you can make a few basic ones from this recipe and change them according to your mood.
Tea gives the bread, it seems to me, some kind of freshness. It becomes more fragrant. It is true that tea is not recommended for all breads. (Yes, tea bags are useful for bread, but it's better to drink leaf tea - advice from a passionate tea-man)
Of course, a lot depends on flour. But in India they have not yet figured out that soy flour can be mixed into wheat flour (and the profit above is not visible), but ours realized for a long time. I can't say that this or that flour is bad or good. We must try. And choose what you like.
I know the Belovodye flour. I like. There is a large selection of these products in "lose weight" stores. If there is a desire, take a look. Good luck!
Alexandra
[/ quote] I bought the bow at Perekrestok and Ostrov.

It is true that tea is not recommended for all breads. (Yes, tea bags are useful for bread, but it's better to drink leaf tea - advice from a passionate tea-man)
Of course, a lot depends on flour. But in India they have not yet figured out that soy flour can be mixed into wheat flour (and the profit above is not visible), but ours realized for a long time. [/ quote]

Lola, thanks!

I will try to get to the Crossroads at the weekend, the Island somehow does not meet me on the way. Buy and try in whole grain.

About tea: tell me which breads you recommend, which ones you don't?
So far, I have only added tea twice, in the already mentioned whole grain with sesame seeds and yesterday - according to the recipe published on the website, I made Danish bread with beer, rye and whole grain flour. Good bread turned out, denser than the Black Baron according to your recipe - but different in that and good because they are different. I liked both recipes. I added seeds to Danish and sprinkled them on top.
Today I plan to try your basic whole grain, bought brown sugar.
But as for tea drinking - I practically do not drink black at all, only green, and, of course, according to all the rules
About Indian flour it seemed to me that there was a foreign aftertaste, but maybe it was from additives - forex or something like that, I added, except for panifarin. It was also damp and fatty, but I don’t know why - I did it according to recipes. Lola, did you taste this Indian flour yourself? Does it make sense for me to experiment with it further? Yesterday I was afraid. in Danish she put Belovodye.
Lola

I add tea mainly to rye bread (according to my mood). But in wheat it was added only once (wheat on beer). But, it seems to me that wheat goes better with baked milk than with tea.
It is very pleasant to meet a fellow not only for baking, but also for tea. How do you drink tea (gongfucha or tanoyu)
I know Indian flour well. (At one time she was fond of Vedic cooking). It's a matter of taste. If you liked "Belovodye" - stop at it.
malyla
Made bread according to recipes Lola and Alexandra.
That is, I took Lola's recipe for the basic recipe, but added sesame oil and seeds. But somehow nothing came of it
I took:
2 tsp yeast
3 tbsp. wholemeal flour (1 tbsp. = 240 ml.)
1.5 tsp. salt
2 tbsp. l honey
2 tbsp. l sesame oil
True, instead of 270 ml. water took 1 egg and 220 ml. water.
Well, a little sunflower seeds, a couple of tablespoons.
During the kneading process, the dough was thin. I added 3 more tbsp. tablespoons of flour, but it still remains watery. It lay in a puddle at the bottom. Then he sort of got up. And before I started to bite, I sprinkled it with water from a spray bottle in the hope of a crisp and sprinkled with a little seeds. And he was a donkey And the top fell inside
Tell me, experienced bakers, what's wrong?
Well, opal, probably due to the fact that I sprinkled it. Although when they baked in the oven, it did not fall off.
And why did the dough turn out so thin? Or is it okay?
And how to sprinkle it and sprinkle with seeds, so that it does not fall off?

P.S. Yes, and inside it, in my opinion, is not baked. Some kind of sticky crumb ... And a bitter taste.
Admin

Anya you took only coarse flour, and this is grit and there are bran in it, in which there is no gluten necessary for baking bread. Gluten-free "heavy lifting" flour. According to Alexandra's recipe, 250 gr. wholemeal flour and 130 white flour, which gives gluten. And also panifarin was added to that recipe - this is an additive for raising heavy bread. Sticky crumb - the bread is not baked and there is a lot of liquid (since it was lying in a puddle). When kneading the dough, watch the formation of the dough bun. The gingerbread man has turned out, which means you get bread. What is a kolobok and what it is eaten with, see the website, we have already written a lot about this.
malyla
I took the recipe as a basis Lola... And there is only coarse flour and no panifarin.
Admin
Quote: Anya

I took the recipe as a basis Lola... And there is only coarse flour and no panifarin.

Judging by the description, there is a lot of liquid, the kolobok has not formed. Try again carefully, and maybe first take the recipe with white flour as a basis for working out, and when you can switch to this recipe.
Sesame oil can give a bitter taste, try on the tongue, maybe reduce the amount of oil.
sweeta
I do not have a "whole grain" function, an "eLechka" stove, in which mode you can bake, tell me ...
Summer resident
On the main
Tatiana_S
Lola: "But I think wheat goes better with baked milk than with tea."

She baked wheat 100% whole grain bread in milk powder with the addition of orange juice according to Alexandra's recipe. True, instead of 1/2 cup of dry potato flakes, I took flaxseed flour and about 2 tsp. panifarin. The bread turned out to be very successful.
And now I want to try bread with baked milk. But if the recipe already indicates the amount of milk powder and water, how to convert a dry + liquid product to only a liquid one?
And all this taking into account the fact that healthy 100% whole grain flour (I have Diamart) requires a special amount of liquid compared to regular wheat.By the way, is there any algorithm here? And one more thing: if you add an egg, it probably counts as a liquid? Then how many ml to subtract from the total? And if vegetable oil (liquid, in ml or spoons) is replaced with butter (is this considered a dry product or do we mean that it will melt?) - how do the proportions change in this case?
I have an unsuccessful experience in baking bread due to a violation of proportions and I try to avoid this (sorry for the products, and my time, and unfulfilled family expectations).
I would be grateful for your advice.
Ksue
Today I tried to bake it with yeast from wheat flour, but nothing came of it. The basic recipe from the book for whole grain. Used the dietary program

2 tsp yeast
500g flour
1 tsp salt (was sea salt)
1 tbsp sugar (put brown)
1.5 tbsp oil (I have olive oil)
300ml water

Has not risen, the crust is like a biscuit and for some reason it is dark? The spatula is firmly stuck inside.
The flour is like this Wheat 100% Whole Grain Bread (Base)

Tell me what is wrong. Everything turns out great from white. I read about gluten and understood. Only here is the question - that is, you definitely need white flour, it will not work completely from coarse flour?
niamka
And I got the same story today. I just took 100 grams of white flour, and the rest is whole grain. The bread is as low and hard as brick.

Wheat 100% Whole Grain Bread (Base)
Admin
Quote: niamka

And I got the same story today. I just took 100 grams of white flour, and the rest is whole grain. The bread is as low and hard as brick.

The flour / liquid balance in the recipe was calculated correctly and apparently the author of the recipe was enough for the bread.

CZ flour is heavy, takes a lot of liquid, so adjust your dough to a soft flour / liquid balance.
niamka
Admin, thanks for the answer. I'll try to follow. take more water.
Johnny_Z
Hello!

Recently I bought a bread maker, the first bread that I tried to bake was whole grain (in principle, for this, they bought it, so that they could cook a dietary one). It was cooked normally (visually), but the bread has a slightly bitter aftertaste, or rather the aftertaste ... I looked on the forum - they wrote that it might be due to rancid butter. Recently I bought refined olive oil, it tastes normal. What could be the problem? Used the following components:
1. Yeast DR. Oetker - 2 teaspoons
2. Filtered water - 260 ml.
3. Bohlsener Muhle whole grain wheat flour - 400 gr (measured on scales, but did not sift)
4. Coarse sea salt - a teaspoon
5. Sugar ordinary - a tablespoon
6. Oil - a tablespoon of refined olive

5 hour programs (whole grain) Panasonic 2501.

At first I thought maybe something with flour and the second time I replaced whole wheat wheat with Zhmenka and sifted it, I also replaced sugar with honey. The situation has improved, but still there is a slight aftertaste. Compared with Zernov from the store - there is no such aftertaste in it.

Tell me what's wrong?

Admin

That's right, whole wheat flour tastes differently from pure wheat flour and has some aftertaste. But bitter flour cannot be! Perhaps it's all about the quality of the flour itself - the storage conditions and terms have been violated.
Whole grain flours can turn rancid as the whole grain is ground.

See this thread Gingerbread Man made from whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
SonyaIvanova
How many grams is 3 cups?
SonyaIvanova
Admin, I do not quite understand how to determine the mass - it is not clear what kind of stove the author has, what kind of glass, with a slide or not?
Admin
Quote: SonyaIvanova

Admin, I do not quite understand how to determine the mass - it is not clear what kind of stove the author has, what kind of glass, with a slide or not?

Recipe:
Whole grain flour 3 cups
Water 270 ml
Salt 1.5 tsp
Honey 2 tbsp l.
Rast. oil 1.5 tbsp. l.
Dry yeast 2 tspl.
Powdered milk 1 tbsp. l.

Based on the recipe, a 250 ml cup. - glass.
The stove model does not matter.
Flour is taken "under the knife"

The rest is here Whole grain flour gingerbread man. Master Class
SonyaIvanova
I apologize for the stupidity and tediousness: I read in the corresponding topic about the measures of weights:
"Whole wheat flour - 1 measuring cup equals 130 grams,"

That is, I understand correctly that the recipe indicates 130 * 3 = 390 g?
Admin
Quote: SonyaIvanova

I apologize for the stupidity and tediousness: I read in the corresponding topic about the measures of weights:
"Whole wheat flour - 1 measuring cup equals 130 grams,"

That is, I understand correctly that the recipe indicates 130 * 3 = 390 g?

Yes, right! From this we proceed. And we are looking at the topic about a bun from central wheat flour, how to adjust the flour-liquid balance
gvsp
Instead of honey - sugar. Instead of milk powder, I replaced half of the water with milk. The bread rose very strongly. With a weight of 660, it took up almost the entire bread maker designed for 750 grams. Cover slightly fell off. I'll try to reduce the water and yeast next time. Whole grain flour Ryazanochka.
Wheat 100% Whole Grain Bread (Base)

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