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Bread with whole wheat flour and oatmeal

Bread with whole wheat flour and oatmeal

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I took the flours available in the pantry one by one and now I come to this combination.
I really liked the taste. I will prepare this bread by prolonging the leavening time.
For kneading and leavening I used the Tefal -Bread of the world bread machine.

  • 450 ml of warm water
  • 10 gr Pakmaia granulated dry yeast from active mayonnaise
  • 350 dietary flour from whole ground
  • 200 gr semi white flour type 650
  • 150 oatmeal
  • 2 teaspoons rapeseed oil
  • 2 teaspoons grated salt
  • 1 teaspoon sugar

Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Bread with whole wheat flour and oatmeal:

  1. First, put warm water, yeast, sugar and oil in the pan of the bread machine.

  2. Continue with flour and salt.

  3. Set the bread machine on program no. 16 - kneading and leavening.

  4. This program lasts 75 minutes.

  5. Remove the dough on a silicone board and knead it lightly again.

  6. I made a roll that I braided in two and put it in a cake pan greased with oil and powdered with flour.

  7. Allow the dough to double in volume again.

  8. Here I hurried a bit and I think that's why the core of the bread came out slightly wet.

  9. Grease the bread with a brush and a little milk and sprinkle oatmeal for appearance.

  10. Bake the bread for an hour. The first 10 minutes at 210 degrees, then reduce the temperature to 180.

  11. I prefer better crusted bread with crispy crust.

  12. If you want a softer bread, reduce the baking time.

  13. Remove the bread from the pan and place it to cool on a stainless steel grill.

Good appetite !!!

Tips sites


The bread came out slightly damp. Next time I will extend the fermentation time and I will not add oil.


For kneading and leavening I used the Tefal -Bread of the world bread machine.


The most valuable flour obtained through the whole wheat mill at very fine granularity, nutritionally balanced. Dietary wheat flour is obtained from the whole grain of wheat grain that recovers its natural nutritional components (vitamins, minerals, fiber). Fiber content 19 g / 100 g product.

How is the Solaris grinder made?

I think I made a new passion & # 8230 And I drove everyone around crazy with the Solaris grinder & # 8211 I didn't limit myself to the pictures posted on Instagram, no, no! I made the appetite of my friends and colleagues from the blogosphere, I finished about three, four boxes, I searched the city in search of it (and, speaking of a colleague who did not find it, this grinder you say is smuggled goods, you source before you go in search), I gave directions about its preparation and potential sources, I bought for others when I found & # 8230 Yes, I drove everyone crazy!

In fact, this text was written thanks Cristina, the future mother I had craved, but couldn't find the grinder, so I revealed my source to her with the thought of the little kid in her belly. In the evening he started cooking and called me to tell him how I do it, so that in the end he would order me to write the recipe on the blog, so that others would not bother.

It's been more than a month since I opened the first package with milk grinder of 8 cereals from Solaris: it was December, the holidays were coming, we had a cruel laziness and we thought to try the macinis for dinner because we still didn't feel like cooking anything else and how we were going to go to our parents, I didn't have any food stock in the fridge anymore.

How is the milk grinder prepared?

The instructions suggested to prepare it with water or hot milk, we chose the milk from the beginning. We are both fans of semolina with milk, as we eat as children and somehow, instinctively, I thought of preparing it in about the same proportions. I put:

  • 300 ml milk / serving
  • 1 tablespoon sugar / serving
  • 3 tablespoons ground milk / serving

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The proportions fit perfectly and I have prepared the same every time since. I put the milk to boil in a Teflon pan, so that it is easy to clean, I add the sugar before it reaches the boiling point and, after it starts to boil, I turn it on low and add one by one the three tablespoons of grind, stirring constantly. after each of them. I keep the pan on the fire and mix until it seemed to me that the grindstone has largely dissolved and the product of my work acquires the consistency of a porridge & # 8211 because it does not thicken as much as the semolina with milk.

I haven't managed to mix so well so far that I can get rid of the lumps & # 8211 but I found a trick to get rid of them because it spoils all the pleasure of enjoying the macinis. When I consider that the grinder has boiled enough, I turn on the vertical blender and in less than 30 seconds I got rid of the unbearable lumps.

When it's ready, I pour it into the bowl, let it cool a little (it gets a slightly thicker consistency when it cools) and put a few teaspoons of jam. The first time I tried it with blueberry jam Mica Ilinca, then I switched to bitter cherry jam made by my aunt. I think it goes great with sour or slightly bitter jams, but you are free to try it with favorite jam, with maple syrup, caramel, chocolate flakes and what else will cross your mind.

Why do I like the Solaris grinder?

Because it's a much healthier food than others junk foods which we can prepare quickly, contains crushed wheat flakes, rye flakes, barley flakes, oat flakes, millet flakes, sugar-free corn flakes, rice flakes, buckwheat flakes.

And, subjectively speaking, because it's a porridge warm and tasty, filling and nutritious and when I don't feel like anything, I'm too tired or cold, It's dinner ready in less than 10 minutes, after that there are few dishes left to wash and more time to enjoy. It seems to me the kind of comfort food which relieves the symptoms of illness or fatigue, makes me feel like a child & # 8211 may be because it looks like diversification food for babies, but hey, why not pamper yourself a little? After all, what the taste buds say matters the most!

Who else enjoys macinis with pleasure?

I'm sorry it wasn't on the market when I was putting on braces & # 8211 it's consistent and doesn't need to be chewed, so I think it's a ideal menu for people suffering from canker sores caused by braces immediately after it was mounted.

I think it's a good option for little children, certainly better than commercial cereals & # 8211 for young children sugar can be replaced, and for young and old people with gluten intolerant, I accidentally discovered a gluten-free version: millet millet and brown rice. He bought it The roommate and I realized that it was different from the one I had before only after I finished the box, so I didn't notice any differences in taste.

And, because it was all about the gentleman Colleague, to share with you a little secret of his: passionate about the gym and a diet rich in healthier proteins and carbohydrates, he drinks before the gym a shake in which he adds macinis, precisely because he needs energy given by carbohydrates, but wants to come from a sugar-free source.

If I made you want it, you can either take it from the Solaris online shop, or you can look for it at naturist stores & # 8211 I hope it is better stocked than those in my city. A package costs between 8.5 and 9.5 lei (the one from millet and whole rice is a little more expensive), it has 250 grams and I estimate that it would be enough for 6-8 servings like the ones in my recipe.

Have you tried the milk grinder? What other goodies like this do you enjoy?

White rice flour 250g - PIRIFAN

Rice has been grown in China since 7,000 years ago, originating in southern and eastern China, as well as in a cave in northern Thailand. It is part of the ancient Chinese tradition and is the basis of all oriental cuisine. Rice was grown along with other cereals by Arabs, Syrians and Ethiopians, while in various European areas in the Middle Ages it was seen as an exotic food, being used both as an ingredient and as a medicine to treat various diseases. After long studies and analyzes on rice, it began to be cultivated and spread in Europe only in the fourteenth century.

Pirifan buckwheat flour is ground whole grain. You can add 10-40% to all flour recipes. It is used in the Osawa diet, a diet that has the effect of healing, detoxifying and balancing energy flows in the body.

Properties: The rice seeds of which Pirifan rice flour is made have many vitamins and minerals, of which we will mention: A, B1, B2, B6, E, iron, sulfur, phosphorus, calcium, magnesium, potassium, iodine, chlorine, fluorine, zinc. Starch is also an important and rich component of rice flour. Rich in substances that help maintain a strong and energetic body, rice also contains fats, carbohydrates and nitrogen.