Bread with grits and flaxseed

Category: Sourdough bread
Bread with grits and flaxseed

Ingredients

Sourdough 100% wheat 250g
Wheat flour 300g
3 grain groats 35g
Flax-seed 20g
Wheat germ 15g
Water 200-250g
Salt 7g
Vegetable oil 25g
Powdered milk 8.5g
Honey 1 st. l
Pressed yeast (optional) 4g

Cooking method

  • Leaven
  • 30g mother starter culture
  • 120g wheat flour
  • 120g water
  • Left for 8 hours at 24 ° C
  • Lobe:
  • 20g flaxseed
  • 35g grits
  • 100g water
  • Soak in hot water for 2 hours or in cold water for 8 hours
  • Dough
  • Wheat germ is slightly dried in a pan, they acquire a nutty taste. Mixed with flour, added milk powder.
  • I knocked down 250g of the sourdough with the remaining water, added honey. Didn't put yeast, the leaven is strong enough. The amount of water depends on. how much the flour has absorbed and the moisture content of the flour.
  • I kneaded a soft dough from flour, sourdough and loin.
  • Bread with grits and flaxseed
  • Fermentation in a bowl under the bag at 26 ° C _28 ° C for 2 hours.
  • Proofing in a mold - 1h 30min.
  • Bread with grits and flaxseed
  • Bake at 210 ° C in a preheated oven for 50 minutes.
  • My shape is quite wide (23.5 X 13.5), so the bread is not very high., But baked well, light, crunchy, the crumb is porous, soft.
  • Bread with grits and flaxseed

The dish is designed for

1 loaf, approximately 800g

Cooking program:

Baking in the oven

Note

The bread is based on the bread of the Roman legionnaires. Lyuda has a recipe for this bread 🔗... I wanted to cook it with sourdough and the cereals had to be replaced with cereals of 3 cereals (rye, barley, wheat), since there were no cereals at home, so the recipe underwent some changes and turned out to be a completely different bread. I baked a similar bread with wheat crumbs. but here the composition of the grains is more diverse, there are flax seeds, wheat germ. Baked bread retains its freshness and taste for a long time, soft, with a crispy crust, goes well with all dishes, and is also healthy
Bake to your health!

MariS
What a beautiful and healthy bread, Vasilisa!
I'm not going to start sourdough, it's time to try it!
Twist
Vasilisa, wonderful bread!
I'm not going to start sourdough, it's time to try it!
I join Marisha. Every time I see your next bread, I promise myself to take up the development of the leaven. But I still haven't got myself together
Omela
Vasilisa, bread - lovely sight !!! You are a true Master of sourdough bread !!
barbariscka
Thank you girls! Praised
MariS, Twist Marinochki, you bake perfectly with yeast, you still have time to remove the leaven if you wish. But this is such a tamagotcha ...
Omela Oksanchik, who would say, you have excellent bread with leaven and yeast!
Tata
Vasilisa, what a beautiful and healthy bread turned out And the shape is good, such pieces, probably, fit into a sandwich maker without trimming. Thanks for the recipe
I also love sourdough bread. Yesterday, in the morning, I prepared everything for the Stolichny starter culture according to Lyuda's recipe, and in the evening I discovered that the white was gone, although I baked it almost at night. I had to postpone Stolichny and quickly bake simple white in a bread machine.
barbariscka
Thanks Tata! Yes, the sandwiches made from it are delicious, it's good that it is universal, suitable for everything. In such a heat, as it is now, perhaps it is necessary to switch to a bread machine. I liked to put on a "French" program at night and wake up with bread in the morning.
Tata
Quote: barbariscka

I loved to put on a "French" program at night and wake up in the morning with bread.
Doesn't it get damp overnight? My bottom of bread is wet from condensation after baking overnight. I have to dry it on a toaster.Or do you put a delayed start?
Galina S
Vasilisa hello !! how good. what I translated into sourdough, I put my eye on him at Sveta from the solar baker, but I didn't want to use yeast. but to translate ... too lazy
Thank you very much, good bread turned out. There are no embryos, so I poured sesame seeds there and yes, it is not on crumbs, but on a mixture of flakes with bran.

Bread with grits and flaxseed

Bread with grits and flaxseed

I will bake !!!! I liked it extraordinarily !!!
barbariscka
Galya, your bread turned out great. And the crumb is wonderful, and the loaves are so neat. Thank you and good luck!
Galina S
Vasilisa baked it again yesterday. with sesame seeds. Thank you very much !! 1 loaf left for a visit. this time it turned out even tastier, although much tastier
bread is definitely ours. I will often bake !!!

Bread with grits and flaxseed
barbariscka
Galya, I am very pleased that I liked the bread. Health !!!
Galina S
Hello, not tired yet ?? wonderful BREAD thank you

Bread with grits and flaxseed

Vasilisa! Husband was baking bread had to leave urgently. the whole family is already bakers
barbariscka
Galya, I am very glad that I liked the bread so much and you repeat it more than once, but I am pleased to see.
barbariscka
Quote: Tata

Doesn't it get damp overnight? My bottom of bread is wet from condensation after baking overnight. I have to dry it on a toaster. Or do you put a delayed start?
Tata, I'm sorry, I missed your question. If it's still relevant, then yes, I put it with a timer stitching. The bread was very good. And to me please, if not against, on "you".

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