Bork. Wholemeal bread with sesame seeds.

Category: Yeast bread
Bork. Wholemeal bread with sesame seeds.

Ingredients

Milk (whey) 300ml (230)
Vegetable oil 2st. l (1 st. l)
Salt 1h l (1h. l)
Sugar 1h l (1h. l)
Coarse wheat flour 405g (350g)
Yeast 1h l (1h. l)
Baking powder 1 st. l (1 st. l)

Cooking method

  • Place all ingredients in a baking dish in the order shown in the table. Set the weight of the loaf to 750g (500g), the crust color to taste (mine is dark).
  • Select the Crispy Bun program (French Pastry for Bork 500). You can use the Wholemeal Bread program.
  • I took 2 varieties of flour. Instead of milk - whey.
  • For 1 hour 40 minutes I gently moistened the "roof" of the bread with warm water and sprinkled with sesame seeds (this is my "dance with a tambourine", there is no such thing in the recipe).
  • Bork. Wholemeal bread with sesame seeds.

Time for preparing:

3 hours 40 minutes

Cooking program:

wholemeal bread

Note

It is not necessary to pour the flour all at once, leave 50 grams and add, if necessary, following the rule of the kolobok. I didn’t add 50g of flour, because the bun was becoming "cool" before my eyes.
The result is a lush, porous and tasty and healthy bread.
I would be glad if you like it too ...

Tasha
Marish, does the coarse wheat flour feel the same as usual? Sorry for the stupid questions .. I want to do bread, but I don’t know what to get ... I also have whole grain (wheat, rye) .. I don’t understand at all ... Everything is new for me. Liquid malt or non-liquid rye ... will you need it? sourdough acidifier ...
While I'm reading about your bread ...
MariS
Quote: tasha74

Marish, does the coarse wheat flour feel the same as usual?

Natul! The flour is slightly different to the touch, but its main difference is in its content ... Buy flour of the 2nd grade (in this recipe this can also be used), whole wheat and peeled rye (I did not use rye c / z. In general, everything can be replaced with one another - experiment. But first learn kolobok rule and% the ratio of liquid to dry matter in a bread recipe. All this is there. I don't use malt or sourdough. I try different bread all the time, but more often I bake my own - mainly with whole grain flour ... Now I don't eat store bread. I really liked the oven in the oven - such a drive, the feeling that you are really creating. Now it became clear why families used to be large, strong and everyone gathered at one table. The house always smelled like bread made from its own flour, and made with your own hands. Good luck - I'm always happy to help you!
Admin
Quote: tasha74

Marish, does the coarse wheat flour feel the same as usual? Sorry for the stupid questions .. I want to do bread, but I don’t know what to get ... I also have whole grain (wheat, rye) .. I don’t understand at all ... Everything is new for me. Liquid malt or non-liquid rye ... will you need it? sourdough acidifier ...
While I'm reading about your bread ...

Natasha, go here and read and read all the topics, you will find many answers for all the ingredients Ingredients for baking bread https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=132.0

And another section Useful tips, there you can find a lot of information on flour, including how flour differs from each other https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=135.0

About flour What is wholemeal flour - and how does it differ from whole grain flour? https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=143079.0
Aliesss
Good day! I failed with this recipe. I took second grade wheat flour. It seems that I did everything according to plan. But I ended up with an almost flat pancake.There are doubts about the amount of ingredients: you never know 1 tsp. sugar (500 g) and not a lot of 1 tbsp. l. baking powder? Maybe the opposite needs to be done?
MariS
Aliess, I would like to clarify - what kind of "pancake" turned out, on milk or whey, did you weigh all the ingredients exactly? The weight is indicated exactly, I have baked this recipe many times. The flour may contain a lot of moisture or the yeast may be too active. The note indicates that not pour out all the flour at once, but as the required consistency of the bun is formed.
It is also important to know on which program your bread was baked. On the serum, I generally get super fluffy!
Aliesss
Made with milk. weight for sure, it's not the first time I've baked ... And there was a very strong smell like from a sweet roll, I don't even know how to say))) The dough did not fit at all. I stopped the program before baking and left the dough for another couple of hours. Maybe it was a mistake. In short, you need to experiment again.
MariS
Quote: Aliesss

And there was a very strong smell like from a sweet roll, I don't even know how to say))) The dough did not fit at all. I stopped the program before baking and left the dough for another couple of hours. Maybe it was a mistake.
My recipe from Bork contains the program. Unfortunately, the program does not stop there. The dough fell out after such an experiment.
In terms of composition, the dough is not at all rich, it is not clear where the rich smell comes from. Apparently, the flour is not one or another option - there are baking powder for butter dough ... Check it out. Good luck. And yet, follow the hood when kneading.
Aliesss
Thank you. I'll take it all into account next time.
MariS
Aliess, specially for you and those who like similar breads, I made bread from coarse flour "Belovodye". Last time I used 2nd grade flour and cottage cheese whey, and also
I replaced sugar with molasses (incomplete tablespoon) and whey with milk.
Here's the bread.
Bork. Wholemeal bread with sesame seeds.
Bork. Wholemeal bread with sesame seeds.

It is certainly very healthy bread and delicious, and also a godsend for those who follow what they eat ...

Bon appetit and excellent health !!!

Aliesss
That's great! By the way, I thought later that in Belarus the flour is not very good in principle, but of the second grade and even more so!
MariS
Quote: Aliesss

That's great! By the way, I thought later that in Belarus the flour is not very good in principle, but of the second grade and even more so!

We have enough unscrupulous manufacturers, so I always follow the kolobok. For the same reason, I have not baked for a long time at a delayed start.
But the version of bread made from second grade flour, tastier for me ...

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