Whole-grain wheat sponge bread with milk and honey (bread maker)

Category: Yeast bread
Whole-grain wheat sponge bread with milk and honey (bread maker)

Ingredients

Extra flour 200 BC
Whole grain flour 250 g
Milk 3.2-4.5% 120 g + 150 g
Salt 1 tsp
Liquid honey 2 tbsp. l.
Olive oil 2 tbsp. l.
Yeast 1.5 tsp
Sugar 1 tbsp. l.

Cooking method

  • Whole-grain wheat sponge bread with milk and honey (bread maker)
  • Cooking dough:
  • 1. We put 120 ml of milk according to the principle of "flour in water" (you can replace it with kefir, yogurt, yogurt without additives, at worst, spring water from the nearest holy source will do), 1 tablespoon of sugar, then 200 grams of extra-class flour, sifted with a mechanized sieve from IKEA, make a hollow with the back of the measuring spoon and pour 1.5 teaspoon of yeast into it.
  • Whole-grain wheat sponge bread with milk and honey (bread maker)
  • 2. We put on the very first regular batching program. My Daewoo DI-3200S bread maker in this program makes the first batch for 10 minutes. After 10 minutes, the oven switches to the dough proofing mode, but we stop the process with the Start / Stop button.
  • 3. We give a distance of 1 hour.
  • Main process:
  • 1. We use all the dough, add the rest of the ingredients to it according to the “flour into water” principle (in our case, it is “flour into milk”).
  • 2. We put a delay in cooking so that in the morning you will not be woken up by an alarm clock, but by the aroma of freshly baked bread.
  • 3. Bon appetit.
  • P.S. You can take a simpler flour (I was lucky with the event in the Globe), replace honey with sugar or even a Monin type syrup (more accurately with the dosage, syrups of this brand are concentrated at a rate of 1 to 7), replace olive oil with vegetable oil.
  • Everyone is kind and do not be afraid to experiment.

The dish is designed for

750-800 g.

Time for preparing:

3h 40m

Cooking program:

French bread

Note

The gram of the finished product depends on your yeast. Saf gives about 50 grams less yield than Dr. Oetker

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