Shaped wheat bread "7 cereals" (oven)

Shaped wheat bread "7 cereals" (oven)

Category: Yeast bread

Ingredients
Wheat flour	330 g
7 cereal flakes (other 4-5-6 grains can be used)	100 g
Water	250 ml
Salt	1 tsp
Sugar	1 tsp
Vegetable oil	3 tbsp. l.
Yeast	1.5 tsp.
I used sunflower seeds for sprinkling.

Cooking method

• We put all the products in the bread maker, turn on the "dough" mode. Be sure to track the kolobok. With a large number of flakes of different composition, a soft ball is desirable.
• After the dough is ready, put it on the table, knead it in flour and form a dough piece for laying in a mold and proving.
• I rolled the dough into a thick pancake and then folded two of its edges to the middle, and in this form, placed in the mold with the seam down.
• Prove until the dough has doubled. Then we transfer it to a preheated oven to 180 * C for baking. We bake until tender.
• 

Cooking program:

180 * C

Note

Here's what happened in the end. The bread turns out to be gray, well-risen, soft and fine-pored on the inside.
I could not resist and broke off a hump right next to the hot bread. THAT WAS TASTY .
The crust is crispy because the bread is mixed with the cereal.
But the photo shows the structure of the crumb, even if hot.

I'll see how the bread will behave after cooling and during storage, and I liked the bread very much, I will still bake it.
The bread had a great night in the bread bin, it became softer, it is cut normally.

The taste differs from ordinary wheat bread, different added cereal flakes are not felt on the bite, they become soft.

This bread can be made in a bread maker, rises well and is porous.

Similar recipes

Wheat bread with flakes 7 cereals per hearth (oven) (Admin)

Sour milk bread with a mixture of "8 grains-tonus" (Redmond 1902) (Wild cat)

Bread from the mixture "5 Grains" (bread maker) (Ksyushk @ -Plushk @)

Admin, and which one is more delicious, from the oven or from cotton? I want to bake. A couple more questions, if you don't mind ... Instead of cereal flakes, you can use Belovodye "4 cereals" grits, if "yes", is the amount the same as the cereal? And yet ... I am wildly sorry, but I did not quite understand, if you bake in the oven, do you recommend making the dough in the "Yeast dough" mode, that is, both kneading and proofing in cotton? Or at the end of the kneading, the dough needs to be removed from the cotton and proofed in the mold? I’m completely confused ...

Admin, and which one is more delicious, from the oven or from cotton? I want to bake. A couple more questions, if you don't mind ... Instead of cereal flakes, you can use Belovodye "4 cereals" grits, if "yes", is the amount the same as the cereal? And yet ... I am wildly sorry, but I did not quite understand, if you bake in the oven, do you recommend making the dough in the "Yeast dough" mode, that is, both kneading and proofing in cotton? Or at the end of the kneading, the dough needs to be removed from the cotton and proofed in the mold? I’m completely confused ...

I don't mind answering questions, what not to write, I can't speak now, I have bronchitis, but you can write

The answer is unambiguous - tastier and better in the oven.

Kneading and proofing in a bread maker in the "dough" mode, then kneading by hand, making a mold, putting it in a mold for proofing until doubled, then baking in the oven. The spreading is fast, the dough is loose due to the flakes.

If the oven is in a x \ oven, then the Main mode is 3.50 (who has what). Why? I looked at the dough after the Dough mode, it was already completely ready for baking, and rose well, and if it were not for the Dough mode, then most likely it would have baked it in the Main mode until cooked. I really liked the dough at work, good rise, porous, pliable.

What I praise is, you just need to try if you want to. I took this recipe with caution, because I just do not like cereals in bread. Now I will do more.

Flakes of 7 cereals from the firm KRUPNO in composition turned out to be heterogeneous. And the flattened flakes and hard pieces are small and larger. What I was afraid that I would get solid blotches in the dough. No, it turned out to be much better.

As for the grains, I would put it like semolina 50-70 grams, it does not loosen the dough as well as flakes and you need to look at the bun. Need to try.

In my recipe, everything is enough, I have already added 30 grams of flour, although of course your kolobok will require its own adjustments.

Wish you luck! Write.

[Admin]

To be honest, I would like to see your result.

Admin, here is my result:

The action took place in HP in the main mode. There were only 5 cereals, everything else is strictly according to your recipe. Before baking, I just greased it with water and sprinkled with sesame seeds.

The difference between yours from the oven and mine from HP is obvious.
I liked the taste The next one I will try in the oven, only the absence of a temperature probe stops it. Well, we will decide this, but please get well soon and thank you very much for such delicious and healthy recipes.
Crochet, I also look forward to your result and wish you good luck!

"The difference between yours from the oven and mine from HP is obvious.
I liked the taste Excellent! I'll try the next one in the oven, only the lack of a temperature probe stops it. Well, we will solve this, but please get well soon and thank you very much for such delicious and healthy recipes. "

Viki, thanks for the wish, I will try

Yes, the difference is obvious, I also notice this when I bake two versions according to the same recipe. Even the potato is different in taste and texture, although the dough is from the same pot.

It's nice that the taste pleased. If baked in the oven, then the finished crumb is slightly sticky at first. This is me so that you are not mistaken when checking readiness. And this dough in the oven is baked a little longer than usual. You will like the oven option more to your taste, just check the points I mentioned above.

About this dough, there is also an idea for baking it. I'll do it, I'll show it. Good luck!

To be honest, I would like to see your result.

Admin, this is what I got :) according to your recipe:







My homemade bread tasted very much even to taste. Admin, thanks.

P.S.: I made "6 cereals" from "Krupno" with cereals, did not make any changes from myself, everything was strictly according to the recipe.

It is very important that you like the bread at home, they are the most important connoisseurs

The crumb is very fluffy

The second time I added whey to the bread instead of water, it rose well.

Here is my result 7 Grain Bread (Large) with HP pumpkin seeds.
I did not dare to turn on the oven in such heat. It's great all the same.

[Admin]

AdminHow much bread is your recipe designed for? I really want to make such bread, but I only bake a loaf of 900 gr. and 1125.

[Admin]

Admin, why did you bake it in the oven?
Is it better than HP?

Is it possible in it?

[Admin]

AdminHow much bread is your recipe designed for? I really want to make such bread, but I only bake a loaf of 900 gr. and 1125.

my oven does not need the weight of the finished bread, I only make it from the weight of the flour.
Look here for the correspondence of flour and bread size. judging by the weight of flour + flakes, bread is obtained with an amount of flour up to 500 grams. The bread rises very well and high (in Dough mode).

The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Admin, why did you bake it in the oven?
Is it better than HP?

Is it possible in it?

Bread can be baked both in the oven and in the oven using the same bread recipes.

The dough is made in the oven in the "dough" mode, and baked in the oven.
Or, immediately put in the oven on Basic mode and bake to the end.
The condition is to track the kolobok.

Bread baked in the oven differs in taste and smell from bread baking.

[Admin]

This is how I got bread with fresh yeast based on the recipe Admin
He would have cooled down faster to see what he has inside



Courageously endured to room temperature.



A completely unexpected crumb for such a composition is oatmeal with rye and wheat bran + cereal mixture based on rye flour. The bread has risen well and is not at all tiny, despite the large amount of flakes. On the contrary, it is elastic and very soft. Delicious rustic bread turned out.

Eh, Admin, you brought me to the ... oven Soon another bread and I will not recognize
And more recently, I would not have believed that I could bake bread in the oven

Thanks for the recipe, very good. yummy bread turned out, delicate beige color - replaced 30g. flour, bran, rose perfectly, despite the fact that in our family little bread is eaten, and this size of loaf lasts for three days, this bread did not survive until morning

Admin hello! Is it possible to replace 4-7 cereal flakes with 4 cereal muesli ???

Of course, you can only take into account the water and watch the kolobok

ROMA thanks for the advice !!!!!!!!! The bread turned out! Both tall and crumb are good! Mine liked it! True, I let the muesli stand in the liquid for 10 minutes, and then fell asleep further according to the recipe! Thank you!!!!!!!!!! It's so easy to learn with you !!!!!!!!!

THANK YOU, ROMA)))
ALL YOUR RECIPES ARE JUST SUPER ..... I'll take this one into a notebook ... I'll cook it tomorrow ...

I am a lazy person, therefore - a bread maker, not an oven! FIRST bread turned out not lumpy, but EXCELLENT. The second - too, and the third - orange with almonds - B-R-R !! Now preyut "4 cereals" (flattened into flakes) + buckwheat-flakes "for porridge". She risked not to soak (lazy), but all at once into the stove - let her work. What happens - unsubscribe. Thank you very much for the sensible recipes !!!

Bake ... I already understood my mistakes - the "fungus" has risen and the donkey: extra yeast (I was afraid it won't rise), but the SMELL !!! Thanks again !!!

[SamS]

orange with almonds - B-R-R !!

Look for your mistakes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62373.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

SamS, carefully read the Rules for drawing up, writing and posting a recipe, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=58962.0

On the forum, users can post a wide variety of recipes for bread, pastries and other dishes. The author of the recipe cannot guarantee that the dish prepared according to his recipe and technology will be obtained by other users and will be liked by them.

Users are strictly prohibited from speaking negatively about the recipe and the Author himself. If for some reason you do not like the recipe, refrain from commenting.
In the event that the dish did not work out for you, ask the Author what you did wrong.

Here it is, still warm, there was liquid - ryazhenka 300ml and for some reason water - another mistake: a lot of liquid, but still it is good, real grain, only there are no grains - everything is swollen, oo-oo-, kolobok, I still WILL EAT you !!!

Admin, good afternoon! And if you try this recipe on "quick" bread, maybe. then will the flakes not dissolve? I would like to feel them in the finished bread ...

I do not recognize the Fast bread mode - this is really for LAZY bread

The dough must be well kneaded and proofed - then the bread will be baked and DELICIOUS
For normal and high-quality bread, you need: kneading, 2 full-fledged proofers and baking - optimally 4 hours for the whole time.
This cannot be achieved in short mode!

About bread should not be said "well, yes, tasty" - you should want to constantly drag bread into your mouth and feel the taste ... then it is DELICIOUS BREAD!

Although - someone likes it ...

And if you try this recipe on "quick" bread, maybe. then will the flakes not dissolve? I would like to feel them in the finished bread ...

Then throw in a handful of cereals 5 minutes before the end of the kneading - see what happens. Most likely they will take moisture into themselves, the bun may become dry.

Or add unsoaked grains of barley or wheat, corn to the dough - then they will definitely feel - but it is unlikely that you will like it

Admin, please tell me sugar is really 1 tsp. ? What should be used to grease the bread to sprinkle with seeds? And when to do it, when will I get it out of the HP?

And one more question. Tell me, is it possible to make this bread from coarse flour, or do you still need some amount of wheat flour? After giving birth, I recovered, now I don't eat white bread.

Thanks in advance.

Admin, please tell me sugar is really 1 tsp. ? What should be used to grease bread to sprinkle with seeds? And when to do it, when will I get it out of the HP? Thanks in advance.

Yes, sugar 1 tsp.
I grease the dough piece before baking (after the last rise) with a beaten egg and a pinch of salt. Sprinkle with seeds and put in the oven for baking.
The seeds hold well, the crust is shiny.
If suddenly the crust turns out to be a little hard, put the bread to cool under a napkin.

And one more question. Tell me, is it possible to make this bread from coarse flour, or do you still need some amount of wheat flour? After giving birth, I recovered, now I don't eat white bread.

Yes, you can try baking. But, it should be borne in mind that in this bread there are already quite different grains and fiber - therefore, you need to carefully monitor the kolobok so that it is soft. Since I do not make this option myself, I cannot guarantee you success, and that is the quality of the crumb that you expect from the bread.
Here

Less is Better Try eating just a couple of bites a day!

Delicious bread !!!!! Thank you!

Admin, thank you for this recipe. I baked this bread several times in a bread maker. Delicious bread! I'm going to post a photo of bread.
And today I bake for the first time in the oven. This is my first experience.
I set the timer for 1 hour 05 minutes of baking. I don't have a temperature probe. I will try the readiness with a splinter.
Oven Indesite. The top of the patties is always pale and I brown them with the top grill. Please tell me if you need to add baking time?

[fudge]

fudgegood start

I will wait for your bread and the result

Why put baked goods on the timer? Bread is baked in free flight - how long it takes, so much will stand. Sometimes it is baked earlier than 1.05.
From time to time, come up and check the brownness of the crust, then readiness. The bread itself will show when it is ready, it is best to purchase a temperature probe, then the baking guarantee will be 100% and you do not need to set any time

Admin, thanks for your support!
Finally, my first born out of the oven was born! I probably overexposed it in the oven, increasing the time to 1 hour 15 minutes. The crust is very thick. The taste is very good! And the aroma spread through the house much more pleasantly than when baking in a bread machine.
Baking oven in the form of microwave. I will continue to experiment in the oven!

What an interesting bread turned out Pekite still

What an interesting bread turned out Pekite still

Yes! The first step has been taken. It turned out to be not as bad as it was thought. Thanks to a lot of valuable information received on this forum. Thank you!

For me all the time the problem is to convert teaspoons of dry yeast into grams of fresh.
Will 14 g be enough for this bread? Or is it too much? There are dry proven ones, but I prefer to bake fresh ones if available.

[Lozja]

Lozja, no problems - if you REMEMBER that for 100 grams of flour for WHEAT dough / bread is 2 grams of fresh yeast !!!!!

Then no translation will be needed !!!!!

Dry by itself - fresh by itself, the translation is resting!

In this recipe, 330 grams of flour and 100 grams of flakes, which also need to be lifted, so we count them "for flour", for a total of 430 grams of flour - then 430x2 grams = 9-10 grams of fresh yeast!

If the dough involves baking, or the presence of heavy flour (whole grain, rye, mix corn, buckwheat, etc.), you can increase the amount of fresh yeast to 2.5 grams per 100 grams of MIX flour.

Remember the translation formula?

[Lozja]

Lozja, no problems - if you REMEMBER that for 100 grams of flour for WHEAT dough / bread is 2 grams of fresh yeast !!!!!

Then no translation will be needed !!!!!

Dry by itself - fresh by itself, the translation is resting!

In this recipe, 330 grams of flour and 100 grams of flakes, which also need to be lifted, so we count them "for flour", for a total of 430 grams of flour - then 430x2 grams = 9-10 grams of fresh yeast!

If the dough involves baking, or the presence of heavy flour (whole grain, rye, mix corn, buckwheat, etc.), you can increase the amount of fresh yeast to 2.5 grams per 100 grams of MIX flour.

Remember the translation formula?

Thank you! I kind of read it all in the relevant topic, but I was confused by the flakes. I have already kneaded, without waiting for an answer. Gave 13-14 g (the scales are naughty). Hope it won't be much. I put it on the first proofing.
I think to sprinkle it with seeds too, but it is embarrassing that everyone can sprinkle it. What kind of glue should they come up with?

The easiest glue is a beaten egg with a pinch of salt!
Holds well and the crown will glow from the shine!

To shoot in natural light, I had to do a photo shoot on the balcony. There was nowhere to go with the camera, so it was shot as it was shot.
I report:



Delicious! Thank you!

Made with serum. I smeared the top with starchy water (I remembered that I made some baguettes according to the recipe, I liked it). This business was also very suitable for bread. And the semushki keep (the majority).

[Lozja]

Lozja, the bread is pretty, and how does this shape suit him, it looks super, the pores are beautiful, the color is beautiful - bravo!

Hello.
Tell me please:
Made according to a similar recipe 🔗
the bread didn't work out.
The impression was that it was impossible to bake bread in a safe way.
The flakes were barley.
The bread turned out to be some kind of hard, tasteless, not porous, not salty.
The difference in cooking from your recipe was only in the fact that the dough was not rolled out, but immediately after raising, without kneading into the oven.
And it turned out only 1 time. Maybe this is not enough?
The gingerbread man turned out to be rather soft, plastic.
It rose well, increased by 2 times.
I kneaded for a long time for 10 minutes.
What is the reason?
What should the crumb be in structure?

Here is a photo of my bread:

Gingerbread man after kneading (after lifting it doubled)


And ready-made bread

Maybe the barley gave such a sediment to the dough?
What then is the best way to make barley bread?
(It's just that they don't sell rye flour in stores, but they sell barley, so I want to find a use for it
Maybe in this way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65501.0?,
Grind barley into flour and add instead of rye flour or not?)
Sorry if I loaded you with questions, but this is the second failed recipe for making bread, I want to understand the cause of the errors.

You decided to mix all the methods of making bread in one recipe and fast!

My bread differs from the bread of another site in that my bread went through a full cycle of baking technology: kneading, two proofing, kneading, baking.
My bread is wheat-oatmeal, and its baking should go according to the rules of wheat bread with two proofers and a crush (good crush!)

The program "Dough" in a bread maker involves kneading phases, one proofing and lasts 1.40 hours. Next, I make a DUMB of dough, and the main thing here is not how I turn and fold it on my palms, but how to fully knead the dough, release gases from the dough, and then shape the dough. In this case, with the second proofing of the dough, the yeast will start to work well and raise the dough.
The author of the recipe from the site makes one proofing, and does not make a full-fledged kneading, he immediately puts the bread in the oven to bake. Therefore, the author's bread is also low, dull inside.

It should be noted that bread on a large amount of oatmeal, barley can be moist inside (property of flour), vague, and the taste differs from the usual wheat and wheat-rye, to which we are accustomed. That's why you didn't like this taste.

What taste will the bread on barley have - you need to bake it once, then it will be clear!
Here you should get acquainted with the properties of flour from various grains and cereals in the section Ingredients for bread.

And from experience I know that if you make bread on cereals, it is better to soak them in water, whey, kefir for a while. The bread is excellent according to the recipe "Gingerbread man made of wheat flour with multi-grain crumbs and cereals. Master class." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49812.0 in this thread, all the info that you need to bake full-fledged bread with cereals, cereals.

You do not have a model of your bread machine and your place of residence in your profile, this is not a whim of the forum, but a necessity to help you correctly.

Regarding the purchase of flour - it can be ordered online today, with delivery by mail - I personally use this option, there were no punctures. Thus, I acquire whole grain flour.

Good luck!

Thank you for quick answer!
Thank you for the link you gave, but with cereal and buckwheat is not my taste.
Therefore, I will ask more questions:

1)

It should be noted that bread on a large amount of oatmeal, barley can be moist inside (property of flour), vague, and the taste differs from the usual wheat and wheat-rye, to which we are accustomed. That's why you didn't like this taste.

1) What then should be approximately the ratio of barley flakes to rye flakes that would differ in taste?

2) What is the consistency of the bun when mixing?
Judging by my photo, what is he?

3) Will it give splendor to the bread if you cook it in a sponge way, that is, first boil the flakes with boiling water, let it cool, add yeast, let it rise, and then just add flour?


4) Is it possible to replace the flour in this recipe with steamed wheat grits?
In what proportion?

5) Is it possible to make bread with sourdough cereals?

What taste will the bread on barley have - you need to bake it once, then it will be clear!

I baked my bread in the photo

And from experience I know that if you make bread on cereals, it is better to soak them in water, whey, kefir for a while.

I soaked the flakes with boiling water

You do not have a model of your bread machine and your place of residence in your profile, this is not a whim of the forum, but a necessity to help you correctly.

I don't have a breadmaker, I only have a harvester

Bread is an individual matter!

We select the taste of the bread ourselves and according to our taste preferences! Therefore, you will have to independently select the ratio of flour / cereals / flakes, and hence the range of cereals and flakes. Take those ingredients that you like best!

Read the topic about flour made from different grains and cereals, there are links to how much is optimal to put in the dough.

Here's another link to bread / dough from grain - dispersed grain!
Dispersed grain bread options and

My version Wheat-rye bread made from dispersed grain and cereals https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8391.0

Look carefully at the pictures of the dough, the subtleties of kneading and baking, the amount of cereals and flour - and then decide for yourself which ratio you should choose. But for this you will have to bake many, many breads, sometimes unsuccessful!

Following the link in the post above, I showed you in pictures what the consistency of the dough should be, what it can be!
The consistency of the dough should be soft!

There are different ways of brewing flakes / cereals: boiling water, cold water, kefir, whey, etc. For me, the best option is kefir, whey! At the same time, the dough always turns out to be loose, rises well. On steamed boiled water, you can get a sticky mass / porridge - hence the consistency of the dough. This means that by trial and error, you need to reduce the porridge in the dough in order to achieve the desired crumb.

Here you can see in pictures how to knead the dough in a combine Kneading bread dough (wheat and wheat-rye) in a combine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

The links that I gave you are quite enough to understand the structure of the dough and bread, take a closer look at the photo!

I also bake bread only in the oven, kneading dough in a food processor!

But for us (the confessors), no one has canceled the rules-technology of baking. Therefore, it is useful to read about this on the forum, you will find a lot of interesting things!

Good luck!

Hello.
Another bad experience in making bread.
I made bread according to this recipe 🔗.
For the first time, I had to add 100 grams of flour to half a portion, it turned out to be another dry, hard bread.
The second time I decided to try again (from half a portion) and shot a video:
end of batch:
🔗
ingredients are taken exactly as in the recipe
general view of the test:
🔗

Can you please tell me what to do next?

[Learn to make dough]

Can you please tell me what to do next?

Learn to make dough!

If you chose a recipe from another site, follow the recommendations of the recipe author!
Pay attention to the pictures, study carefully, they are for this purpose and are placed as a visual aid - and try to repeat after the author, if necessary, ask a question!

The author's bread is wonderful!

How to make dough according to recipes from our website, can be read here:
- we look at the recipe for this topic on the first page, the first post and further
- general recommendations HANDBOOK FOR BAKING BREAD IN A HOMEMADE BREAD #
- recommendations for the recipe authors' test

Try to read the Manual carefully, understand the meaning of what is written there, repeat baking as recommended!

Good luck!

Something did not work out HP Panasonic 2500 - basic mode. After 1 batch, it rose very well (looked at your photos, it matches). But after the 2nd rise there was no. It turned out to be a low brick, a thick crust, a soft baked middle. I wanted to ask, can this bread be baked on the basic fast mode?

Does the dough program only include kneading? Or kneading and proofing. Found 7 cereal flakes, I want to bake ..

The Dough program includes kneading + 1 proofing.

Admin, it didn't work ... Gingerbread man smeared all the time, although I added flour. I saw that there was enough flour, the bun was already quite tight ... And smeared it .. Maybe it's all about the flakes? I had instant cooking ... Maybe I had to take long-boiled flakes?

[Tanechka]

Tanechka, finally made some bread, I even bought a package of cereals on purpose)) The right beautiful bread came out and, most importantly, tasty and healthy))

I apologize for such a not fashionable photo, there is still a lot of cooking, and then I'm afraid there will be no bread left

Suddenly someone will come in handy))

[Lena]

Lena, what a handsome man turned out, super! Better than the recipe author

Health for the whole family

[Admin]

Admin,
Tanya, you really embarrassed me)) Thanks for the recipe - I will repeat))

If you deserve it, then you deserve it