Once again I am convinced that bread is multifaceted, and you can know it endlessly, sometimes this is facilitated by chance and absurdity, which suddenly open up new sides of the familiar. So recently I had a chance to bake bread from very coarse flour, almost cereals, and this cereal was ground in two different ways: one on a millstone mill, the second on a roller mill, and all this happened completely unplanned, almost by accident.

We are accustomed to the fact that the flour should be fine, thin, and the finer it is, the more beautiful and magnificent the bread will be. Accordingly, the mill, if it is called that, should be able to make flour suitable for bread, and fine flour is considered suitable for us, and everything that is larger is no longer flour, but flakes, meal, grits, etc., and for bread is not suitable. I actually thought so too! Until recently.

This was the introduction, but now it is history. Recently on Ukrainian grain mills appeared inexpensive and from the Italians Marcato, which manufacturers positioned simultaneously as a hand grinder and flour mill. Inside it, additional rollers are installed, which should grind the crushed grain even better to make flour. They immediately ordered this mill-grain machine from me, moreover, in my own city. But, having tested it in practice, it turned out that it does not make any flour, flakes are obtained, rather small, but not flour. Nevertheless, they decided not to return the grain press, it was made very soundly and of high quality: completely metal, heavy, removable hopper on a strong magnet, two sets of rollers, flakes can be made of completely different subtleties, in a word, good grain mill... But all the same, this situation haunted me: a man (a good one, moreover)) bought it because he wanted a mill, and as a result, the mill does not make flour, but flakes. And I asked them to give me a loan for a few days, so that I could see, touch and bake from what I could grind. And the result was real flakes, rather large, but I decided that I will bake it from what I have.

I used proportions that I have known for a long time. whole grain wheat bread, that is, 200 gr. starter cultures with 100% moisture content on white flour, 400 gr. whole grain flakes, 250 gr. water, salt 10 and 25 gr. vegetable oil.

From the very beginning it was clear that these flakes need to swell well before kneading the dough, so I mixed the leaven, water and flakes and left it not for 15 minutes, as usual, but for 30-40, while adding salt to slow down the work a little. enzymes. The mass looked more like wheat porridge than dough, but my good friend - the best bread dough kneader in the world, his name is Ankarsrum Original, quickly turned the slurred gruel into an elastic dough. And then I was surprised: there were noticeable many large particles of wheat grain, which were tied together by light, almost white threads and films - gluten! She was not held back by the coarse coarse grinding, she still freed herself and began her amazing work - gently but firmly connecting everything together. Look, this is how the dough looks like from ordinary fine whole grain flour, and this is how it looks when instead of flour there are flakes.

It is immediately evident that the dough made from ordinary flour is at least darker and more homogeneous and smoother. Many small particles completely and evenly filled the gluten films, giving it a beige color. In addition, this dough is more elastic and durable, again, due to the size of the particles, the small ones do not so strongly and sharply affect the gluten, while the large ones openly break it.

It ferments, by the way, like a reactive one, fermentation always takes less than two hours, and in an hour and a half of proofing it rises as much as possible, so much so that it is not clear whether it is worth cutting, will it blown away?

This is a subtle moment with this bread. Whole grain dough ferments faster than white wheat flour dough anyway, it loses its elasticity and structure strength faster and easier, but here it is not very strong from the beginning, so the relevance of cuts before baking is sometimes a big question.

And here is the finished bread. The crust turned out to be grainy, and from this it is more crunchy and strong, the bran clicks when bitten, I liked it.

The crumb is wonderful, fluffy, similar to the doctor's bread, as it was a long time ago. But the scent !!! This bread smells even cooler than just whole grain sourdough, the aroma has become even deeper, richer, homemade, my mother said she smells like in childhood.

Having received such an interesting experience with cereal bread, of course, I wanted to repeat it, but only with cereals from mills... I tried to grind on different divisions and came to the conclusion that most of all what I need is cereal, ground on the fifth division. This is how it turns out, a little flour, but otherwise - medium-sized crushed grain.

Mixed with water and sourdough, this cereal gives this "it is not clear what", it is hard to believe that it will then gather into the dough and be elastic and resilient.

But in the process of kneading, amazing things happen - the porridge turns into dough! Although it is still different from what was made of flakes, nevertheless, cereals are coarser than flakes, and part of the grain is still ground into fine flour, this is a feature of the millstone grinding. In general, cereals take longer to give gluten, which is why the dough looks a little different.

Here it is in a bowl, rolled up into a ball.

At fermentation, the same active and nimble, proofing - an hour, no more, however, I was hot.

The proofing was like this:

Ready bread.

He cooled down when it was already dark, so the photo is so-so. The crust, by the way, is harsh at first because of the grains.

Actually, this is the fourth cereal, and every time it comes out better :) Delicious bread, crazy aroma, probably, this is familiar only to our grandmothers-great-grandmothers. If you have a corn grinder or mill, be sure to bake. By the way, I specially made cereals on a grain mill Eschenfelder AB it turns out what you need, you need to bake!

And here is a video with cereal bread

Good luck and delicious bread!

Good day to all)) I tried another type of bread, useful, grain ... I share).

Wheat groats (the type of groats was not indicated, in appearance - approximately "Poltava" No. 3 or 4, slightly larger than buckwheat. - 200 g.

Hercules - 2-3 tablespoons. Fill with hot water (about 60-70 degrees) - 200 ml. And we put it to swell, wrapped like dough (in a towel and under a blanket). We make a dough: ordinary flour - 130 g (faceted glass to chamfer), yeast 6-10 grams, a pinch of sugar, warm water - 100 ml (half a glass). First, we dilute the yeast in half the water and let it boil.

Then add flour. stir in a homogeneous mass and add the rest of the water. We put it on the cereal, covering the vessel with cling film. When the dough bubbled up and becomes viscous, it is ready.

It happened for me in about an hour and a quarter. We put the swollen grains into the dough .. .. I’ll make a reservation right away, it’s better for the grain to swell longer, I think, for three or four hours. Mix, add salt (a teaspoon) and vegetable oil (two tablespoons).

We break the mixture with an immersion blender.

The dough seemed thin to me, but I didn't want to add wheat flour. I added 5 tablespoons of peeled rye flour, the dough turned out to be the desired consistency. Knead the dough with a mixer for 5-7 minutes, it turns out sticky, does not roll into a lump, so we bake bread in a mold.

We let the dough rise for an hour and a half, its volume will increase approximately 2.5 times.

before fermentation:

after:

Put the dough in a mold, previously slightly greased with vegetable oil. We cover with cling film and put on the stove, in which the oven is already warming up.

The dough is parted for 40-50 minutes, increases in volume by one and a half to two times.

The oven must be heated to 200 degrees. My "bar" was baked for 40 minutes. We spread the bread on a board (preferably on a wire rack, if available), cover with a clean towel and leave to cool completely.

The bread tastes a little sweet, reminiscent of "barvikhinsky" (if anyone remembers). And most importantly - fresh)).

Bon Appetit)

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Hello everyone!

It turns out this weekend, International Bread Bastille Day was wasted. And I didn't know, but how I felt, I wrote down a quick recipe for an unusual wheat bread for you. After all, we will not wait for the International Day of Bread to bake a fragrant loaf of white, right? We bake bread with enviable regularity and success.

I promised you this wheat bread in a bread maker a long time ago, when I was taking apart the cupboard and cooking it, remember?

Just recently, I wanted something unusual and I remembered about that overflowing wheat groats, which no one eats in our pure form.

I have a recipe book for a bread maker and there are so many interesting things! Bread with various additives, herbs and vegetables. Many bran and whole grain flour recipes. Well, the flour in our stores is mostly only white. Recently, I was surprised to find a rye one. So I thought that wheat groats with wheat flour should give an interesting combination.

This bread is called Barvikhinsky. Another masterpiece of Soviet-era Russian cuisine. Such bread has not only a special taste and texture, but also a huge supply of useful components. Since wheat groats are made from unrefined wheat grains, in which all the wealth is stored. And in ordinary flour, all useful elements are removed.

Wheat bread in a bread maker with wheat groats

For him we need:

• wheat groats - 225 gr.
• water - 300 ml
• flour - 230 gr.
• salt - 1.5 tsp
• sugar - 1.5 tbsp. l.
• vegetable oil - 2 tbsp. l.
• dry yeast - 1.5 tsp.

I will immediately warn you that the cereals will need to be soaked in advance, therefore, it is better to prepare in the evening.

If we want to add a little variety to our diet, then we can bake bread. But bread is not made from ordinary flour, but from corn. This flour does not contain gluten, which does not benefit the human body. The recipe for baking corn flour bread is very simple and it will not be difficult to prepare it even for novice housewives. The bread is porous, fresh and appetizing.

What is included in the recipe:

1. Corn flour - 1 glass;
2. Egg - 2 pieces;
3. Milk- 1 glass;
4. Soda- 3/4 teaspoon;
5. Sugar - 0.5 teaspoons;
6. Salt - 3/4 teaspoon.

How to cook:

• Put flour in a bowl.

  
  

• Add eggs.

  
  

  
  

• Heat milk, pour into a bowl and add salt. Stir a little without beating.

  
  

• Add sugar.

  
  




• Mix everything again. No need to whip. The dough should have a liquid consistency.
  
  
• Lubricate the form with vegetable oil.
  
  
• Pour the batter into a hot oven and bake at 180 degrees until tender.
  
  

Advice: We check the readiness with a wooden splinter or a thin stick. If you pierced the bread and the stick remains dry, then the bread is ready.

Recipe: Homemade Corn Bread Without Wheat Flour, With Added Rice

What is included in the recipe:

• Corn flour - 1.5 cups;
• Rice flour - 1/2 cup;
• Milk - 1 glass;
• Egg - 2 pieces;
• Salt - 0.5 teaspoons;
• Baking powder - 3 teaspoons;
• Sugar - 1 tablespoon;
• Olive oil - 3 tablespoons.

Good day to all)) I tried another type of bread, useful, grain ... I share).

Wheat groats (the type of groats was not indicated, in appearance - approximately "Poltava" No. 3 or 4, slightly larger than buckwheat. - 200 g.

Hercules - 2-3 tablespoons. Fill with hot water (about 60-70 degrees) - 200 ml. And we put it to swell, wrapped like dough (in a towel and under a blanket). We make a dough: ordinary flour - 130 g (faceted glass to a chamfer), yeast 6-10 grams, a pinch of sugar, warm water - 100 ml (half a glass). First, we dilute the yeast in half the water and let it boil.

Then add flour. stir into a homogeneous mass and add the rest of the water. We put it on the cereal, covering the vessel with cling film. When the dough bubbled up and becomes viscous, it is ready.

It happened in about an hour and a quarter for me. We put the swollen grains into the dough ... .. Immediately I will make a reservation, it is better for the grain to swell longer, I think, for three or four hours. Mix, add salt (a teaspoon) and vegetable oil (two tablespoons).

We break the mixture with an immersion blender.

The dough seemed thin to me, but I didn't want to add wheat flour. I added 5 tablespoons of peeled rye flour, the dough turned out to be the desired consistency. Knead the dough with a mixer for 5-7 minutes, it turns out sticky, does not roll into a lump, so we bake bread in a mold.

We let the dough rise for an hour and a half, its volume will increase approximately 2.5 times.

before fermentation:

after:

Put the dough in a mold, previously slightly greased with vegetable oil. We cover with cling film and put on the stove, in which the oven is already warming up.

The dough is parted for 40-50 minutes, increases in volume by one and a half to two times.

The oven must be heated to 200 degrees. My "bar" was baked for 40 minutes. We spread the bread on a board (preferably on a wire rack, if available), cover with a clean towel and leave to cool completely.

The bread tastes a little sweet, reminiscent of "barvikhinsky" (if anyone remembers). And most importantly - fresh)).

Bon Appetit)