Bread with oat flour and "4 cereals"

Category: Yeast bread
Bread with oatmeal and 4 cereals

Ingredients

Salt -1.5 tsp
Sugar -2 tbsp. l.
Milk (I mixed the cream with water) -280 ml
Olive oil -1 tbsp. l.
Flakes -30 g
Sifted oat flour -100 g
Plain flour -250 g
Dry yeast -1.5 tsp

Cooking method

  • I laid it in the sequence given, mode 1 (main), weight 750 g.

Note

It turned out delicious and crumbly, well, when it melts in your mouth. But the bread didn't rise too much. Maybe not enough yeast? Or should you have chosen the "whole grain" regime?

Olga @
Today I tried to bake this bread in my Panasonic. Failed a little. Firstly, it did not rise at all, it turned out to be absolutely flat and low, as in size M. Secondly, the crumb, in my opinion, is slightly damp. Thirdly, the crust on top burst. I analyze my mistakes. Probable reasons (?): A little yeast (not 1.5, but 2-2.5 tsp), a lot of liquid, a lot of oat flour, the size is better not L (about 700 g), but XL, the regime is better "dietary" or "French" (these are better for mixed flour recipes and have more time to rise). What haven't you considered yet? But in general - delicious bread, edible. I will improve. Thank you.
ValVe
The same bullshit ... baked, but didn't get up.
SD-255 oven, Ryazanochka flour, SAF-Moment yeast.

By the way, there is a tendency for the formation of bricks from everything except ordinary white bread and milk.
Alen delonghi
Quote: ValVe

The same bullshit ... baked, but didn't get up.
SD-255 oven, Ryazanochka flour, SAF-Moment yeast.

By the way, there is a tendency for the formation of bricks from everything except ordinary white bread and milk.
I mean, did you get the same recipes before? Then yeast is to blame.
ValVe
And it didn't work before.

Neither this one with cereals, nor a cake from a manual, nor carrot bread, nor bread with honey and nuts ground into flour, nor with dried fruits, nor with eggs are suitable.

But on the other hand, the simplest bread and bread with the addition of only garlic and herbs fit well, a 900g loaf almost reaches the edge of the bucket.
Yeast and flour are used the same, even from the same batch.

Even made sure that the kolobok was of normal consistency, and all the same.
Alen delonghi
Quote: ValVe

And it didn't work before.

Neither this one with cereals, nor a cake from a manual, nor carrot bread, nor bread with honey and nuts ground into flour, nor with dried fruits, nor with eggs are suitable normally.

But on the other hand, the simplest bread and bread with the addition of only garlic and herbs fit well, a 900g loaf almost reaches the edge of the bucket.
Yeast and flour are used the same, even from the same batch.

Even made sure that the kolobok was of normal consistency, and all the same.

Recipes where some of the premium wheat flour is replaced by other ingredients in most cases goes up much worse.

But if people bake same on the same stoves and they have turns out, but you no, and you are sure that all do the same as they do, then try buy another flour, another name, in another store... If this does not help, then, perhaps, your oven is not working properly, for example, the heating does not turn on to rise the dough (or during the rise you open the oven to look at the dough, which you cannot do, because the heat goes away). Ask those who have the same oven for a very detailed recipe, weigh all components and report the height of the resulting loaf (loaf) on the forum. And let them inform. Let's compare. And then the diagnosis.
Andreevna
Quote: ValVe

The same bullshit ... baked, but didn't get up.
SD-255 oven, Ryazanochka flour, SAF-Moment yeast.

By the way, there is a tendency for the formation of bricks from everything except ordinary white bread and milk.
You are still lucky that simple bread is made from this flour. Once, when I ran out of flour, I bought this very Ryazanochka in Kopeyka near the house, for testing. The bread didn't work, now I never take it. By the way, the neighbor had the same result. But I really like Starooskolskaya flour from the same store. So try changing the flour, maybe it's all about it.
Alen delonghi
Quote: Andreevna

You are still lucky that simple bread is made from this flour. Once, when I ran out of flour, I bought this very Ryazanochka in Kopeyka near the house, for testing. The bread didn't work, now I never take it. By the way, the neighbor had the same result. But I really like Starooskolskaya flour from the same store. So try changing the flour, maybe it's all about it.

... Now I thought that often the name of flour does not say anything at all about its quality. At least with us. Imagine that a large company, having connections, bought cheap grain from the State Reserve, which must be replaced with "fresh". Grain - a year, two, or even more. What kind of flour will it be? That's just it.
I recommend Ukrainian flour. Soils and natural conditions make it possible to grow the so-called "strong" wheat, which has excellent baking qualities. Surely there is, of course, bad flour. But I haven’t come across yet.
Celestine
Quote: Alen Delonghi

... Now I thought that often the name of flour does not say anything at all about its quality. At least with us. Imagine that a large company, having connections, bought cheap grain from the State Reserve, which must be replaced with "fresh". Grain - a year, two, or even more. What kind of flour will it be? That's just it.
I recommend Ukrainian flour. Soils and natural conditions make it possible to grow the so-called "strong" wheat, which has excellent baking qualities. Surely there is, of course, bad flour. But I haven’t come across yet.

Tellingly, when I bought my oven, I heard that only flour from 2 manufacturers should be used. Now I buy different ones, even by weight, there were no punctures, thank God.
Zubastik
LudmilaThank you so much for the recipe!
I baked this bread today - the taste is a fairy tale, it looks the same as yours, although it baked on a dietary mode for 5 hours, but the result is the most for me! I am not a fan of light airy breads and large portions. This bread is perfect for my taste, and most importantly, healthy!
serval
Made this bread, it turned out super! Thank you .
And here are my small changes, which only benefited ...
In connection with fasting, I used water instead of milk.

-1.5 tsp salt,
-2 tbsp. l. Sahara,
-300 ml. water,
-1 tbsp. l. olive oil,
-100 g of sifted oat flour,
-350 g plain flour
-1 tsp dry yeast.
- 1h. l. chicory (consistency like boiled condensed milk, sold on the market by selling tea, coffee) - stir in water.
- sunflower seeds, as you like, I threw 50 grams.
- coriander - a whisper (I don't measure this in grams)
- dried parsley - the same amount as coriander
Rye bread mode. You need to look after the bun; if it sticks to the sides of the bucket, add a little flour.
It turned out to be airy, delicious bread with a crispy crust ...
Laddy
Today I made bread similar to this
2.25 cups of water
2 cup wheat flour
1 cup oat flour
0.75 cups rye flour
1 tsp gluten (gluten)
2 tbsp. tablespoons of sugar
1.5 tsp salt
1 st. l. rye sourdough
2. Art. l. milk powder
2 tbsp. l. butter (1 of which is butter)
1.75 tsp dry yeast (SAF-Levure)

I baked in the Wheat bread mode, after the signal I added a good pinch of coriander beans, and 2 tbsp. l. raisins
It tastes very good, weighs 790g, but has not risen much in size, not like a regular white one. Myakish resembles Borodinsky, but lighter in color.
kava
Experimenting with oat flour in this thread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8874.new;topicseen#new The results are pretty decent.
serval
Quote: Laddy

To be honest, I don't know what gluten is, but I suspect that in order for the bread to rise better? That is, if the bread already rises enough, then you don't need to throw it?
Crochet
serval
That's right, just for a better lift. If you are satisfied with the height and porosity of your bread, then it is quite possible to do without gluten.
artisan
Ludmila, thanks for the idea! Of course, I got an improvisation on the topic, but I'm very pleased with the result!

Bread with oatmeal and 4 cereals

Yes, it is not great, it is not tall, not very porous, but what a taste !!! Delicate, melting!
And from the fact that my son (who has been sick of oatmeal for more than one year) with a crash devours bread, in which there is ground oatmeal, I just melt and melt!

Here is my version of your bread (I don't have scales, so I measure it with a measuring cup, 230 ml.)

-1.5 tsp salt,
-2 tbsp. l. Sahara,
-200 ml. milk,
-80 ml. water,
-1 tbsp. l. refined sunflower oil,
-70 ml. (in a measuring cup) ground and sifted flakes "7 cereals",
-160 ml. (in a measuring cup) ground and sifted oatmeal,
-3 cups of 220 ml. premium flour
-1.5 tsp dry yeast.

I put it in the sequence given, mode 2, WEISSBROT (white bread) - for making especially crumbly white bread. Maybe this is not correct, but since I have more flour, I put it like bread weighing from 750 - 1000 g.
Ludmila
Quote: Master

Ludmila, thanks for the idea! Of course, I got an improvisation on the topic, but I'm very pleased with the result!
To your health! I also rarely do everything exactly according to recipes.
papa
Great recipe. He got up perfectly. baked. The taste is amazing. What I was looking for !!!

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