Wheat bread "Patch" (oven)

Category: Yeast bread
Wheat bread "Patch" (oven)

Ingredients

Wheat flour 650 gram
Fresh milk 240 ml
Whey or potato broth or water 50 ml
Large fresh eggs 2 pcs.
Butter 40 grams
Sugar 4 tbsp. l.
Salt 1.5 tsp.
Dry yeast 2 tsp
Filler: everything there are seeds, nuts, dried fruits - a little bit of everything.

Cooking method

  • In a bread maker, knead the dough on the Dough mode.
  • I melt the dough in the oven, bake it in the oven.
  • Forming the dough (patches):
  • After the first proving, I make a long sausage from the dough, cut it into pieces (like pieces of dough on dumplings).
  • Now I straighten each piece of dough, dip it in seeds, nuts, dried fruits, cut into small pieces - and lay them out in small patches in a small overlap. I make sure that the additives on the patches do not touch each other, but are far from each other when they are repeated.
  • I have four such "floors" of layer-by-layer patches!
  • I cover this pyramid on top with a thin layer of dough.
  • And in this form I put on a proofer, then grease with a beaten egg, sprinkle with seeds (poppy seeds, nuts, etc.) and put on baking.
  • I cut the finished bread into pieces - the additives are not repeated, and periodically change places.
  • Wheat bread "Patch" (oven)
  • Wheat bread "Patch" (oven)
  • Wheat bread "Patch" (oven)
  • Wheat bread "Patch" (oven)

Note

This colored bread makes chic, delicious Croutons!
Especially if there are children at home, this is a treat for them!
Bon Appetit!

Wheat bread "Patch" (oven)

Wheat bread "Patch" (oven)

Wheat bread "Patch" (oven)

Wheat bread "Patch" (oven)

Agata
Admin, this is what I wanted to bake!
And it is recommended not only for young children, but also for programmers who, like all creative people, cannot be distracted for lunch. And with such croutons, the problem of snacking is solved.
Just how much fresh yeast would you recommend?
Gaby
Oh, Romochka, what a beauty and the name is in the form of toasts, so appetizing.
The idea is great, +1 per recipe!
Admin
Girls - thanks

Agata, we have 650 grams of flour x 2 = we get 13 grams of fresh yeast

Gaby, and I have fresh cranberries on some patches, and thick jam (remnants of thickened tangerine and lingonberry)

The method is good for disposing of the remains of everything that is left at home and needs to be attached - from seeds to jam, and even dry crackers
Rina
tomorrow I'm taking an urgent inventory of the jam!
Vitalinka
Admin, your bread is as always super! And I just cleaned the fridge, so I'll bookmark the recipe for now. But you can find out - just dip the pieces of dough into the jam and that's it?
Gaby
Yes, the idea with breadcrumbs is simple and genetic at the same time: yahoo :, and how did it not occur to me ...
That's why I love you Admin, so your invention and creative approach.
Admin
vitalinka 2, I cut the jam with a knife (thick, marmalade) and put it on patches. The liquid jam may flow and burn in the mold. Alternatively, put jam berries on the dough.
And then the syrup into tea - and you will get two amenities - crackers and tea with jam
Admin
Quote: Gabi

Yes, the idea with breadcrumbs is simple and genetic at the same time: yahoo :, and how did it not occur to me ...
That's why I love you Admin, so your invention and creative approach.

I had this idea with bread in my head for a month, until the last I wondered what could happen
Vitalinka
Thank you .
Rusya
Dump your head off from such beauty!
Admin

Well, and the reaction to bread turned out, but I did not want to exhibit it yet, the day is already in my computer, half has already been eaten

Girls, thank you all for the feedback and kind words
Mila007
Quote: Admin

but I didn't want to exhibit it yet

What are you, Romchka??
Bring us everything, everything !! We love your recipes Yes, and such beauty!
Cook
Romchka, just saw your next masterpiece. Amazing. Thank you so much.

AdminIf possible, please tell us about the temperature regime in the oven and the baking time.
Admin
Quote: Cook

AdminIf possible, please tell us about the temperature regime in the oven and the baking time.

Both proofs - until the dough is doubled.
Bakery products:
I put the mold with the dough on the second proofing at 30 * in the oven, when raising the dough (proofing) I increase the temperature to 180 * (the mold is in the oven) and the mold is warming up together with the dough and then goes into baking. after 15-20 minutes, the temperature can be reduced to 170 *, then to 165 *.
I check with a temperature probe.
Cook

Thank you, Admin.
Gallka
Admin, Hello. And can you find out exactly how you make crackers? They, in your photo, seem to be very gentle

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