Wheat 100% whole grain bread with pumpkin and sunflower seeds

Category: Yeast bread
Wheat 100% whole grain bread with pumpkin and sunflower seeds

Ingredients

Whole grain flour 600 g
Water 380 ml
Salt 2 tsp
Sugar 1 tbsp. l.
Rast. oil 1 tbsp. l.
Dry yeast 1.75 tsp
Syrup 1 tbsp. l.
Panifarin added a kolobok 1.5 tbsp. l.
Pumpkin seeds 2 tbsp. l.
Sunflower seeds 2 tbsp. l.
Ground coriander 1 tbsp. l.

Cooking method

  • Mix water, sugar, molasses, vegetable oil, load into a bread maker
  • according to the instructions. Whole grain or basic mode.
  • Seeds and coriander on signal or 10 minutes before the end of the batch.
  • I do in dough mode, then stand, control on rising dough
  • Baking 65 minutes t 345 F

Note

Another option for whole grain bread.

Degla2006
Pakat, thanks, very tasty bread. I baked on my Panasonic 255. True, I forgot to put the glof on, it still turned out to be a wonderful loaf. And useful ...
Pakat
Degla2006 Eat to your health!
Glofa, this is a malt extract, with it the bread will have a different taste, closer to rye, then half of the flour should be changed to rye ...
Degla2006
Glofa, this is a malt extract, with it the bread will have a different taste, closer to rye, then half of the flour should be changed to rye ...
Pakat, Yes, I messed it up. I now have some "negligence" in the use of words. I wrote about glofa, referring to molasses. And now I want to ask, but what is the molasses for? For more sweetness? Does it work somehow in the test? And if it works, then how to replace it?
Pakat
Degla2006, yeah, Fedot, but not that one ...
Molasses, sugar refining product, sweetness, can be substituted with brown sugar, honey and just sugar.
Molasses gives bread a dark color and a specific flavor.
Alexandra
and also gives plasticity (bread crumbles less and does not dry longer) and slightly increases the shelf life
Degla2006
Quote: Alexandra

and also gives plasticity (bread crumbles less and does not dry longer) and slightly increases the shelf life

Thank you. Then you can not add molasses, because the bread does not crumble at all (I would even define it as "rubbery") and does not dry for three days. Longer until he lived. And its taste and smell is excellent. As the saying goes, the best is the enemy of the good. In this case, everything is in moderation.
Pakat
I baked this bread again yesterday ...

1.bread.01.07.07.jpg
Wheat 100% whole grain bread with pumpkin and sunflower seeds
2.bread.01.07.07.jpg
Wheat 100% whole grain bread with pumpkin and sunflower seeds
Aunt Besya
Packat!The bread is just beautiful !!! And why does not it bake in automatic mode - there is not enough time for proving? I didn't quite understand why the temperature is indicated, your stove can bake at different temperatures ???
Pakat
Aunt Besya , I have a programmable oven, I can change the time of any
modes, the baking temperature is adjustable 300-375 F ...
It's just that it's more convenient for me to interfere on the dough, then an hour of standing, I look at the rise, if a little, let it rise as much as necessary, then baking,
with time and temperature control ...
Aunt Besya
Clear! And I didn’t know that in the programmable ovens, not only the kneading-raising time is adjustable, but also the temperature, I set the khlubushki, but at 400 grams, we are waiting!
ikko4ka
Pakat, you gave a recipe for an interesting bread, I also want to try it. There is no whole grain flour, what is better to replace it with - the highest or first grade?
Alexandra
I certainly am not a Pakat, but if you don't mind, I will answer

Whole grain flour = premium flour + 15% bran + 1-2% wheat germ
or = flour 1 cpt + 8-10% bran + 1% wheat germ.

So you can take advantage of this knowledge
The embryos can be neglected
Pakat
But yesterday's creation, only without seeds ...

whole grain flour - 4 cups - 600 grams
salt - 1.2 tsp.
molasses - 2.4 tbsp. l.
vegetable oil - 1.6 tbsp. l.
water - 1.6 cups 384 ml.
panifarin added on kolobok 1.2 tbsp. l.
dry yeast for bread makers - 1.6 tsp

It turned out to be a good kolobok (as always), knead 3 + 27 minutes, stand 1 hour 15 minutes,
baked goods 1 hour 5 minutes, temperature 340 F
But the pictures, unsuccessful, the batteries sat down, both hunting and feeding the dogs ...
Delicious, fluffy bread ...

Marunichka
Good afternoon, I baked your bread twice and I get it twice with, to put it mildly, with bitterness. Can you tell me why ?? I make with live yeast, but do not add different molasses and panif. because we do not have this in Izraelovka. Is it really bitter because of this? Help please, I am still quite new to this.
Admin

Whole wheat flour tastes differently than plain wheat bread.

Bitterness can be produced by expired flour, as well as the taste of pumpkin seeds. Check the validity of whole grain flour, or exclude pumpkin seeds from the recipe, then this is not your bread taste

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