Weissgauff BM-1400 multi-cooker. 100% whole grain bread

Category: Yeast bread
Weissgauff BM-1400 multi-cooker. 100% whole grain bread

Ingredients

water 330ml
powdered milk 1.5 s l
butter (margarine), grows. oil 1.5 s l
honey 1.5 s l
salt 1 tsp
whole grain flour 488g
dry yeast 1.2 h l

Cooking method

  • Dissolve milk powder, honey, salt in water, pour into a bucket. If there is no milk powder, you can use regular milk instead of water, keeping the total volume. Add oil (any to taste, I took olive oil), cover with flour on top. Put yeast in the well. When kneading, you can look into the oven to adjust the bun. It turns out a hearty, porous bread
  • Weissgauff BM-1400 multi-cooker. 100% whole grain bread

The dish is designed for

750g

Time for preparing:

3 hours 30 minutes

Cooking program:

Wholegrain

Note

For lovers of additives: you can put flax seed in it, after soaking it with water, take into account its weight in the weight of flour The bread is very satisfying, you can easily eat just bread
Recipe taken from the recipe book included with the Airfryer

MariS
And this is just for my daughter bread - she is just mastering HP and we will try! Tanya, thanks for the recipe.
And what kind of flour was used, the color seems to be light in the section? Or is this photo distorting?
kuzea
The photo of the cut was taken from the same bread, but not completely c / s, but 60 on 40 wheat. Fully c / s did not even have time to take a picture of the cut - everything was clean "destroyed", and the next one baked exactly 60/40
Elena82
I can't figure out 1.2 tsp how much?
Admin

What is the difficulty?
Take one teaspoon - plus another 1 fifth of the spoon
It's even easier - pour yeast onto a plate, line it into a strip, divide it into ten parts with a knife, and take 2 servings from them
kuzea
Admin, Tanyusha! Thanks for the help! : rose: I didn't have time to see the question ...
Admin

Tanyusha, to your health!
Elena82
Thank you all for your answers. Already it dawned on me, it was a temporary cloudiness. It is worth bothering, but it seems to me that the roof will fall. The gingerbread man was normal, she was even afraid that she was a little tight. Moreover, this is not the first time on the whole grain mode, which I cannot understand the reason for. I would like to hear the versions ...
She ran to peep, not straight to fall, but flat and bumpy.
kuzea
Elena82, It's not about the regime, but about the flour: I tried flour from different manufacturers, each time the result was different: povar: Was the flour sifted; if the bun is taut, I add 0.5-1 s during kneading. l. oils, you can also liquid. : oops: We have to get used to the oven, each is slightly different in results: secret: Good luck and creative success in baking!
Elena82
The flour was "French thing" 250g and "Kudesnitsa" whole-grain wallpaper 238g, whole-grain mode for 4 hours. The roof did not collapse, but flat and uneven I always sow flour.
Katya1234
Elena82,
I bypass the whole grain "French thing". I don't like flour producers with unstable quality. I bought it once, it was just a nightmare, not flour. It was possible to eat, but the bread was half as much as usual. And besides, as much as 2 kg of such "happiness". It’s good that I used to bake flour from CH and I knew that yoghurt bread can go up under the roof. Otherwise, ZZ would never buy flour again.
Elena82
Thanks, I will consider

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