Whole grain bread with sprouted wheat

Whole grain bread with sprouted wheat

Category: Sourdough bread

Ingredients
water	340 ml
whole grain flour	500 g

Or you can avoid the hassle of a meat grinder
Wheat and sprouted rye flour appeared in stores. Of course, it's a little expensive, but the bread is delicious. Yesterday I baked wheat-rye in KhP, mixing two types of sprouted flour. It turned out like in your photo - not very high, but porous inside, and the crumb is elastic.
I completely agree with you that the bread tastes great, and even looks like the one baked in a rustic oven.
Thanks for the recipe!

[Boka]

Boka, Thank you. Only in fact the bread is very high, I just took pictures from top to bottom. And here flour with sprouted wheat is rarely found anywhere, and even honestly, I used to add ground dry sprouted wheat to whole grain purchased ground dry sprouted wheat and I will say that the taste is 100 times different. : nyam: But if there is absolutely no time, then I agree, and sometimes you can replace the purchased one. I just now have love and inspiration for this bread - we communicate with him

Hello Macaronka! Please tell me how to make bread later using the set aside 200 grams of dough.

Macaroni has not been on the forum for a long time, I will answer while I

Check out these topics:

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How I store and prepare old (sour) dough for kneading
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=159691.0

Hello everyone! I haven't been there for a long time. worked out the recipe. And here's what happened. No photos. One recipe. try it. I've only baked it lately.
Wheat flour (cooked in our own hand mill) - 280 g
Rye flour (from the store, I can't buy rye) - 100 g
Ferment from VIKI - 200 g
(I keep about 200 g of sourdough, and I use almost all of it in bread, I feed about 30 g as written, it’s worth the night. It rises in the refrigerator)
water (kefir milk. or other liquid) - 250 g
vegetable oil - 2 tbsp
dry yeast (there is no time to wait when bread with one sourdough will come up, but you can also without yeast)
- 2 mml
salt - 1 tsp
sugar - 1 tsp
Ready to discuss the recipe. but the bread is the same. who always wanted. If I don't add rye flour. rises under the stove cover. oven BORK. Basic mode. Choice of crust.

I forgot. During the fast, I feed my wife with wheat germ. That. that there is dry land. grind into flour and add instead of flour (about 50 g)

friends, help to adapt this recipe for a Panasonic 2502 stove, that would be without an oven. on what setting to bake?
Thank you.

So I gave the recipe. I make flour myself. Add a glass of wheat germ and bake at Panasonic. I bake in Borka on the main mode (3 hours), but this is mine, you will have a different time, but the mode, I think, is also the main one.

Yes. clarification to the recipe,
dry yeast - 1 mml
2 a lot and with one it rises well, and if you eat time you can not add yeast at all. rises on sourdough and watch the bun

Yes. clarification to the recipe,
dry yeast - 1 mml
2 a lot and with one it rises well, and if you eat time you can not add yeast at all. rises on sourdough and watch the bun

Thank you

I want to get rid of industrial yeast completely ..

If baked according to that recipe. according to which I bake, then 350 g of liquid is needed, but I believe that 100 g is already in the leaven.as well as rye dough (I make sourdough on rye dough). Recently, I stopped adding rye flour. I started to like bread more. That is, only 100 g of rye flour is obtained, the rest is wheat flour. All flour of our own production. I buy wheat and rye at the market and grind.

And I have a question for Macaronka. Why should the ingredients of the bread be passed through a meat grinder?

And I have a question for Macaronka. Why should the ingredients of the bread be passed through a meat grinder?

I personally skip it, because the sprouted wheat, located on the edge of the baked loaf, acquires a tooth-crushing hardness, which is not entirely pleasant.

slightly modified recipe.

I fiddled until 5 am today .. - the result is not very good, it did not rise.
here's what I did:

1.dough on eternal leaven:
whole grain rye 150 gr.
water 150 gr.
rose slightly less than 2 times.
2. flour:
whole grain rye 200 gr.
wheat premium 200 gr.
spelled 50 gr.
3.water 190 gr. + 40 g (added during kneading, because it was a very tight dough, the Panasonic could hardly turn it)
4.salt 2 tsp.
5. honey 2 tbsp. l.
6. olive oil 2 tbsp. l.
7. sprouted wheat, chopped with a combine harvester 50 gr.
8. kelp, dried 4 tbsp. l.

the bun turned out to be normal.
defrosted 6.5 hours, rose by 20-25% maximum (could no longer wait, it was 4 am, threw it into the oven).
50 minutes.

you can eat, but the height of the rise is upsetting ..
what could be corrected?

I kneaded the dough with sourdough in the morning today. 350 g of rye kefir sourdough, 200 g of sprouted wheat, ground (wet) 100 g of wheat and 200 g of rye flour, 1 teaspoon of salt, 20 g of vegetable oil and 150 g of water. kneaded, sticky. I put it down, sooooo slowly, practically in place. I wanted to bake in the oven, but I didn't get it out of the bucket from the oven, I'll put it on baking for the morning. we'll see. can you take a lot of sprouted wheat? : mail1: what do you think?

... maybe you took a lot of sprouted wheat? : mail1: what do you think?

If the leaven is active, it will make you dough even with a lot of wheat germ. I’m wondering if it was necessary to knead it more tightly ... but we will see this at the end of baking. For now, let's wait. Good luck to you!

Thank you! I will report on the quality. By the way, not in the subject, but I will say: yesterday we went on a visit and for this I made custard rye-wheat. I added 2 tablespoons of buckwheat flour and I didn't quite like the taste, although people praised the bread and it ended quickly. so to speak about tastes ... I won't go for buckwheat anywhere else ...

I report: the bread turned out just awesome! patterned, fragrant, the only thing is heavy. but the store sells such breads of similar quality and wildly expensive. I'm happy with the result! I put the wheat leaven to go with wheat germ

I plan to buy a PANASONIC SD-2501WTS one of these days for baking from sprouted wheat, whether this model is suitable or is it worth looking at the Kenwoods because they have the opportunity to make a baking program themselves. Unsubscribe who actually baked such bread on this oven, it is really necessary. Thank you

I am planning to buy PANASONIC SD-2501WTS one of these days for baking from sprouted wheat, will this model fit

I think users of this model will answer you sooner. There are many of them in THIS TOPIC

The bread turned out to be for lovers of "village bread" - my husband, for example, liked it very much, but for me, as a lover of French bread, not particularly.
HP creaked very much during kneading, or it turned out too much dough (I pinched off 200 g of sourdough, and kneaded the whole mass at once). I had sprouted grains purchased in Auchan, already dried up. the blender could not grind them. I broke one part in the electric meat grinder (it's good that there was a spare part in the kit). As a result, I moistened the grains with water and, adding a little, chopped them in a meat grinder ...
In general, the bread is really too confused))))

[Fle]

Fle, of course, I was late to answer right away, but I’ll say it anyway))) Of course, grinding the sprouted wheat with a blender will not work, so I advised the meat grinder!)), the grinder normally grinded my homemade wheat germ This is the most confusing part of the recipe. As for the rest, there are no difficulties at all.)) And of course, this bread does not taste like French breads.
But all the same, I'm glad that we tried it, thanks, because my husband liked it, so not everything is so sad. And I have a piece of this bread in the morning, yes with a slice of cheese, and on top of a tomato - mmmmm!

Can this bread be baked in a bread maker? I have long wanted to try the recipe with ground grains. Now I have kneaded everything. Grains germinated for 2 days) dried in the oven and ground with a coffee grinder. The scent is simply stunning came out. I'm waiting for some bread. While it is suitable. The question arose where to bake.

I somehow do not really succeed, the bread either falls apart in my hands, or is very dry (