Whole-grain wheat bread (Author Tatiana A)

Category: Yeast bread

Ingredients

Wheat flour 300 g
Whole grain flour 300 g
Water 360 ml
Salt 2 tsp
Sugar 1 tbsp. l.
(I replace 2 teaspoons of honey)
Rast. oil
(I like linseed and olive more)
1 tbsp. l.
Dry yeast) 1.5 tsp.

Cooking method

  • finished product weight: 1 kg
  • Load all ingredients in the order recommended by the manufacturer of your bread machine.

Cooking program:

mode: whole grain bread.

Note

Good time of day to all!

I want to share another recipe for whole grain bread.

Bon Appetit!

Rainbow
The result exceeded expectations. In the process of kneading, I added 4 tablespoons of water, as the HB howled, stopped rolling the hefty dough. When she added the first 2 spoons at her own peril and risk, she jumped up and happily began to knead, and then she began to slow down again, I had to add two more. It turned out very tasty, soft bread, everything in it in moderation. I will repeat it unambiguously. I used Nordic flour and Indian whole grain flour. It makes no sense to place a photo - an ordinary brick, with a good, not cracked, not fallen down convex roof. The pulp is cream-colored.
Thanks to Tatiana and Lola.
Dedok
To be honest, I replaced whole grain flour with wheat flour of the 2nd grade (judging by the descriptions on the site, this is about the same).
The result is a wonderful bread, which very, very much (especially when cooled) resembles a good arnautka.
My facelift under the LG-156 with its glasses:
A small loaf (480 g, just converted grams to ml and divided by 2, although it may be worth putting a little more flour, that is, add 1-1.5 tbsp each):
water - 180 ml;
vegetable oil (pour banal refined sunflower oil) - 0.5 tbsp. l .;
premium wheat flour - 1 cup and 2 tbsp. l .;
wheat flour of the 2nd grade - 1 cup and 2 tbsp. l .;
salt - 0.5 tsp. (according to the original recipe, I should have put 1 tsp, but for the first time it seemed too much, I liked 0.5);
sugar - 0.5 tbsp. l .;
yeast - 0.75 tsp

We bake in the "Russian chef" mode, the color of the crust to your taste, but I personally did not like the "dark" one.

For a large loaf, we simply increase all volumes by 1.5 times, pour in a heaped teaspoon of yeast.
Rainbow
Quote: Dmytro

The result is a wonderful bread, which very, very much (especially when cooled) resembles a good arnautka.
Dmytro, thanks for the name, otherwise I advertise this bread to everyone, I say that it tastes like it once did in Ukraine or from southern cities.
I have also achieved a similar rubberiness, tightness like this wonderful bread, which I especially appreciate (I do not like crumbling) with the Italian chabbata. I baked it, being lazy, in HP, naturally I did not achieve the duty cycle, but the crumb stretches, tasty ooo
Tashenka
Quote: Lola

Wholemeal bread author Tatiana A
Good time of day to all!

I want to share another recipe for whole grain bread.

mode: whole grain bread.
finished product weight: 1 kg

Structure:

vegetable oil - 1 tbsp. l. (I like linseed and olive more)
water - 360 ml.
salt - 2 tsp
sugar - 1 tbsp. l. (I replace 2 teaspoons of honey)
wheat flour - 300 g
whole grain flour - 300 g
dry yeast - 1.5 tsp.

Load all ingredients in the order recommended by the manufacturer of your bread machine.

Bon Appetit!
The first time yesterday I baked bread according to this recipe. T. to.I did not find whole grain flour in stores, I used wheat groats ground in a laboratory mill into flour.
It turned out wonderful bread. And, given that doctors categorically banned rye bread for at least 6 months. (and before that I only ate it), now I will regularly bake this delicious bread.
Thanks for the great recipe.
Rucheek
Thank you very much for the recipe, Lola baked bread yesterday, did not add any flour or water, the dough was quite dense, but it turned out to be a wonderful bread, which pleased me with a beautiful top and an even crust, the flour was wheat and whole-grain millstone.

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