Rings "mix"

Category: Bakery products
Rings mix

Ingredients

Water 320 ml
Honey 1.5 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 3 tbsp. l.
Wheat flour 150 g
Whole grain wheat flour 140 g
Buckwheat flour 140 g
Dry yeast 6 g
Sesame 50 g

Cooking method

  • 1. I put all the ingredients (except for sesame seeds) into the bread maker in the indicated order and put them on the "Dough" mode, increasing the approach - at least 1.5 hours.
  • 2. Knead the finished dough again, cut it into 9 parts, put it on a baking sheet, spread and greased in the form of rings (rolled out a tourniquet, connected the ends), dipped it with sesame seeds, pressing it a little, and left it to rise for 30 minutes.
  • 3. Baked in a preheated oven for 10 minutes at a temperature of 1600C, then another 10 min at 1800FROM.
  • Not too lush, but oh-oh-oh-very soft rings with a dominant buckwheat flavor, slightly softened by whole grain notes. The amount of honey is moderate - it can be used both with first courses and with tea. On the second day they grow stale. Better to bake a little and enjoy right away!
  • Rings mix

The dish is designed for

9 pcs

Time for preparing:

3 hours

Cooking program:

HP and oven

Gala
Sashunyour rings are delicious
Got to be done, I bookmark
Pulisyan
Gal, Thank you! Hope you like it! But we somehow spoiled ourselves ... We stopped eating traditional bread. So we have to invent new moldings! The rating of portioned bread rises sharply!
Crochet
Alexandra, what charmingly interesting rings !!!

I wonder if green buckwheat flour is good?

The usual one is over, only the green remains ...

To be honest, I have never baked with her at all ... nothing ... I just bought Schaub Boulo ...
Pulisyan
Crochet, I also never baked with this flour and do not know its properties. I think that it is possible to replace, only the amount of liquid can change. : girl_in_dreams: For the first experiment, you can also add not 140 g, but 100 g, but whole grain 180 g. In general, the dough with buckwheat flour is not very elastic. It may seem that there is little water and the dough seems to crumble a little. It is easier to assess the amount of liquid after lifting - the dough becomes fluffy. If you use too much water, the baked goods will be wet and tasteless. Well, go for it!
Fragolina
Alexandra, the rings turned out to be tasty, especially when they were slightly warm. We first ate them with soup, and then with tea. These are the universal ones. True, when mixing in HP, it was necessary to add 4 tbsp. l. flour, the dough was very liquid and did not collect in any way into a kolobok Unfortunately, I cannot show the photos of my rings, since for several days in a row I can't load them into the gallery (((
Pulisyan
Tatyana, Thanks for your feedback! Yes, warm - what you need !!!
Quote: Fragolina
True, when mixing in HP, it was necessary to add 4 tbsp. l. flour, the dough was very liquid and did not collect in a bun
Yes, this is not the first time I have come across the fact that I usually take more water than others. Probably we have water of a different quality ... My bun is slightly crumbling. I had to crush a little with my hands to put it together. In my experience, more buckwheat flour is better than less ...
Quote: Fragolina
Unfortunately, I can't show a photo of my rings, because for several days in a row I can't upload them to the gallery (((
And with the photo - the same problem. Maybe it will work out later, I'm looking forward to it!
Fragolina
Quote: Pulisyan
And with the photo - the same problem
So it's not just me. So, some repair work on the site is still underway. Photos behind me
Fragolina
Alexandra, here are the promised photos
Rings mixRings mix
Pulisyan
Tanechka, wonderful rings! Blush, powders - for every taste! Probably the top was smeared with a testicle? I wonder why it turned out darker for me? ...
Fragolina
Alexandra, yes, I smeared everything right with a testicle Nobody observes fasting, but I liked the recipe: friends: I already wrote above that I added 4 tbsp. l. wheat flour yet, maybe that's why my lighter
Pulisyan
Tan, maybe the flour is different ...
Yes, with an egg, of course, it looks prettier and the powder holds better - I take a note !!!!
Fragolina
Alexandra,

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