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Whole grain organic bread with Atsatan starter culture (Panasonic 2501)

Whole grain organic bread with Atsatan starter culture (Panasonic 2501)

Category: Yeast bread
Whole grain organic bread with Atsatan starter culture (Panasonic 2501)

Ingredients

wheat flour (50% to 50% possible) 370 g
whole grain flour 230 g
leaven acatan 1.5 tsp.
powdered milk (without it) 3 tbsp. l.
salt (for some reason, salt seems to me too small, sometimes I add more) 1 1/4 tsp
vegetable oil 3/4 Art. l.
flax seeds, sunflower seeds, pumpkin, oatmeal (you can without them) 2 tbsp. l.
warm water 375 ml
sugar 3/4 Art. l.
dry yeast 1 1/4 tsp

Cooking method

  • Stir yeast and sugar in warm water. Leave on for 15 minutes.
  • Knead all the ingredients on the "Pelmeni" program (kneading for 20 minutes).
  • Leave the bun for 1.5-2 hours. Here, in fact, we focus not on time, but on increasing the test by 2-3 times. The bucket rises to the brim.
  • Next: take out the dough on the table (the dough jumps out by itself, well, almost by itself)), remove the kneading spatula from it, knead a little, form a loaf, put it back in the bucket, turn on service mode of the bread machine and let rise to the brim (40-60 minutes).
  • Then remove the bucket from the bread machine and put it in an oven already preheated to 200 C, after 10-15 minutes reduce t to 180 C and bake for about 50-60 minutes.
  • With the addition of finely ground whole grain flour:
  • Whole grain organic bread with Atsatan starter culture (Panasonic 2501)
  • With the addition of whole grain flour:
  • Whole grain organic bread with Atsatan starter culture (Panasonic 2501)
  • Unfortunately there is no cutaway photo, because I forgot to warn the man that I was going to take a picture and post the recipe and he ate all the bread. Twice already !!!

Note

Atsatan is a dry leaven containing yogurt. The manufacturer claims that, subject to the baking technology, the bread is yeast-free (according to the results of laboratory tests).
Read more about Atsatan in this recipe

Redo recipe, Svetlana, thank you.
***

I haven't looked into this temka, you seem to bake yourself according to your usual recipes and that's it. One of these days, let me, I think, I'll look, maybe people are already doing something innovative in a bread maker. And how well I came across a post about service mode bread maker... For complete happiness, I did not have enough extra time for proofing and lifting. My friend always spits me, they say, why is your dear Panasonic better than my inexpensive LG? She gave her bread to taste, compare, Duc, when a person does not want to know the truth, you cannot convince him. But now I have a solid "alibi" - warm proofing.

Svetlenki


I went to urgently read about Atsatan!

Bread is a delight!
elena20888
Quote: Svetlenki
I went to urgently read about Atsatan!
Here is a little about the Azatan:
Travola SW232 (omelet maker) # 1447
Travola SW232 (omelet maker) # 1450

I quoted the manufacturer in a post there:
Attention! When using ACATAN for making bread in a bread maker, a successful result is not guaranteed! This leaven is intended for making bread in the oven!
This is precisely due to the fact that automatic programs do not allow the kolobok to distance itself 1.5-2 hours after kneading and after molding up to 1 hour in a warm place. Now with the service mode, it has become possible and life has become more fun. And most importantly, the spaced loaf must be placed in a preheated oven.
Svetlenki
Quote: elena20888
Do you think there are enough such photos?

Photos of the cut will be requested. But can you add it later? If it tastes good, will you still bake it?
 

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