Yeast bread "Barvikhinsky" in a bread machine

Category: Special bread
Kitchen: Russian
Barvikhinsky yeast bread in a bread maker

Ingredients

Water / any other tasty liquid 250-280 ml
Wheat groats (preferably smaller) 225 g
Flour 230-250 g
Salt 1.5 tsp
Sugar 1 tbsp. l
Yeast 1.5 tsp
Egg 1 small
Fat 2 tbsp. l

Cooking method

  • Without rinsing, I put the cereals in the bucket of the bread machine, pour water, add flour, salt, sugar and yeast. I put the bucket in the machine and leave it until morning. In the morning I pour the egg on top and turn on the "Basic" mode (with a dark crust). After the first kneading, I add fat (a mixture of beef, goat, chicken and pork, which I mostly remove from broths, but, of course, any will do). I control the bun, add flour if necessary, because the size of the eggsa has the meaning.
  • It turns out good bread, delicious, wheat groats are baked and do not crunch, although, of course, it is felt, but this is also the trick of this bread.
  • Barvikhinsky yeast bread in a bread maker
    Barvikhinsky yeast bread in a bread makerBarvikhinsky yeast bread in a bread maker

The dish is designed for

a loaf weighing more than 800 g

Time for preparing:

4 hours

Note

I draw your attention to the fact that I also baked with large cereals (like in these photos), it still fits well and does not crunch on my teeth.
I found the recipe for a long time ago. ru, thanks to the author Janecheh, the bread is nice. You can read a little about "Barvikhinsky" here in the post Gashi.

Trishka
TATbRHA, Tanya is an interesting recipe, thanks!
And if you grind the cereal a little, maybe you won't feel it at all, or is it a "trick"?
TATbRHA
The point is not that the cereal is felt "on the bite", but that in finished bread it performs the function of a "broom" along the esophagus, stomach and intestines better than any bran. Plus it stimulates peristalsis, and so on. The nutritionist will explain me better ... And the coarser the grits are, the more "lively" and healthier they are. I also found about him: "The usefulness of Barvikhinsky bread is that half of the flour in the dough is not flour, but wheat grits obtained by grinding a whole wheat grain with a preserved germ. The embryo contains a lot of high-grade protein substances, fats, carbohydrates, and vitamins, but when the flour is milled, the germ is removed. "
Yes, even a coarse one after soaking is baked excellently and absolutely does not anger, and even more so a fine factory grind. Try it!
Trishka
Now I understand, thank you!
Admin
Quote: TATbRHA

The point is not that the cereal is felt "on the bite", but that in the finished bread it performs the function of a "broom" along the esophagus, stomach and intestines better than any bran. Plus it stimulates peristalsis, etc. The nutritionist will explain me better ...

The nutritionist will quite possibly explain that in this type of cereal it will not play any role, since on the one hand the dough from the bread slags the kishniki and sticks to the walls of the stomach and intestines like a paste, and on the other side the cereal is trying to clean something and work with a broom.

The best way to take bran-fiber, in fresh salads, vegetables, and at night a glass of kefir with a couple of teaspoons of bran-fiber in its pure form

And if for the quality of bread, then in this way you can put the grains in the dough Gingerbread man made of wheat flour with multigrain grit and flakes. Master Class.
IvaNova
Being under the indelible impression of Tatiana's tomato-buckwheat bread, she baked it right away.
Factory groats. Soaked in warmed serum for three hours. Fats are laid immediately.
It turned out to be an excellent gray bread. The structure is similar to a bran loaf of Soviet times.
I take them to the permanent ones. Thank you, Tanya! Create more I follow your bread with interest.
TATbRHA
Thank you, Irina, on a kind word!

To be honest, I was somewhat confused yesterday.
I dug up on another site a recipe and a method of implementation simply, without any difficulties, in a bread maker, wonderful, long known, healthy and tasty bread, to which our site residents also showed interest. Posted, contented and joyful! Respected and respected by me again Admin she immediately leveled it, if not stronger, and instead of discussing the quality and method of baking this bread, she suggested "the best way to take bran-fiber" and a method of laying grains (barley, rye, wheat, buckwheat flakes) in the dough ... And it became me terribly interesting: in this connection... That is, what is the connection? .. I did not understand anything, but I thought that after the words Admin, with her experience and authority, no one wants to bake this bread. But in vain.

Isn't the bread interesting and tasty ?!
IvaNova
The bread (for my taste) is awesome in terms of taste and visual parameters. Well, I like this gray, porous, dry structure.
As for the consumption of fiber, I don't put cheese on fiber, but on bread
In no case do I want to offend anyone. I just expressed my opinion. Although the topic of the respected Admin will certainly study
Tumanchik
Tanya, what an interesting bread! Both the process and the result are worthy! I will definitely try!
I love everything that is ... unusual!

Quote: IvaNova
from Tatiana's tomato-buckwheat bread
went to look!


Added Thursday, 16 Jun 2016 11:28 pm

Quote: TATbRHA
Wheat groats (preferably smaller) 225 g

papandos! I have a current barley and Mogilev! but they are big! cho deit! I want to bake - passion!
IvaNova
TATbRHA, I took this bread to my mother for a test. Frankly, she is not a fan of my kitchen experiments, including bakery. So to gasp and groan out of politeness will not. She liked Barvikhinsky
Tumanchik
HELPPPP! I knead. What kolobok should you orientate ??
IvaNova
Tumanchik, do not pay attention. What will turn out, that will be baked. I had a thin, viscous, not molded into a bun
Tumanchik
Quote: IvaNova

Tumanchik, do not pay attention. What will turn out, that will be baked. I had a thin, viscous, not molded into a bun
phew ... otherwise I already added a little flour. a bun outlined with a sticky tail. but I went to the first proofing ... thanks !!!
IvaNova
Tumanchik, yes yes, sticky, not round
sorry I didn’t answer right away - I didn’t see the alert
TATbRHA
Irinka, well that the agonyand I added a little - the bun still needs to be tracked: the size of the eggsa affects, as well as the density and moisture content of flourand, as always. The gingerbread man in this case must be ordinary.
Tumanchik
Quote: TATbRHA

Irinka, well that the agonyand I added a little - the bun still needs to be tracked: the size of the eggsa affects, as well as the density and moisture of flourand, as always. The gingerbread man in this case must be ordinary.
I still had it a little soft. Let's see what happens. He will have to wait for me. We're leaving on business.
Tanyusha, you could not edit the recipe. It is more convenient to knead when you know what kind of dough should be the result.
TATbRHA
Quote: TATbRHA
I control the bun, add flour as needed, because the size of the egg matters.
More edit alreadye will not work: editing time has passed, the site does not allow ...
Tumanchik
Quote: TATbRHA
Report an error, clarification or violation
but no
click on any "Report an error, clarification or violation" and ask permission to edit. The chef will open the recipe. After editing, write again that you have finished
TATbRHA
I didn't know !! Every time I pull the Chef ...
Admin
Quote: Tumanchik

but no
click on any "Report an error, clarification or violation" and ask permission to edit. The chef will open the recipe. After editing, write again that you have finished

Girls, in this case in the section there is a MODERATOR, that is, ROMA, so you need to contact me.
Please love and respect
I will more precisely make corrections and correct where necessary - let's text
I already constantly follow your comments, but I rarely interfere - you have a dialogue between the author and the bakers
TATbRHA
Quote: Admin
there is a MODERATOR, that is, ROMA, so you need to contact me.
Please love and respect
I will more precisely make corrections and correct where necessary - let's text
Better and easier!
Tumanchik
Quote: Admin
Girls, in this case in the section there is a MODERATOR, that is, ROMA, so you need to contact me.
Please love and respect
Tanya, in this "kitchen" I do not understand at all ... I just always receive a notification about the movement of the recipe, where it is written from the Chef ...
that's why I thought it was him.
but it doesn't matter at all in my opinion!
the main thing is my adventures ... and the fragrant smell of bread that I now inhale!
TATbRHA, just a handsome man turned out !!!! I'll show you later!
Admin
Quote: Tumanchik
Tanya, in this "kitchen" I do not understand at all ... I just always receive a notification about the movement of the recipe, where it is written from the Chef ...
that's why I thought it was him.

Irisha, if there is a moderator in the topic-section, then it is better to solve all problems at the level of the moderator, who is more aware of the events of the section, its rules and principles. In your absence from the forum, I can answer the question if the question is urgent. But, I try not to interfere with the dialogue, if it does not violate the rules of the forum.

I do not always inform you about the transfer of the recipe topic, nuuuuuuuuu, here ... I will take into account the wishes ...

Write letters in a personal - where and what to change for what
TATbRHA
Tumanchik - smart guy!
nakapustina
Tatyana, thanks for the recipe, delicious bread turned out
Barvikhinsky yeast bread in a bread maker
TATbRHA
Natalia, very beautiful bread turned out for you!
Tumanchik
Quote: Tumanchik
TATbRHA, just a handsome man! I'll show you later!
unfortunately the deceased flash drive ruined some of the photos. but here are new
Tanya bread is just great! baked several times already. wheat groats Mogilev
Barvikhinsky yeast bread in a bread makerBarvikhinsky yeast bread in a bread maker
TATbRHA
How cute, Irisha!
Tumanchik
Quote: TATbRHA

How cute, Irisha!
and delicious

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