How to make grain bread. Whole grain bread: what is the composition, recipes for this product

Whole grain bread is very healthy. It reduces the risk of heart disease, cancer, diabetes, obesity and premature death, thanks to the valuable substances contained in whole grains. Unlike refined grains, whole grains are high in fiber and antioxidants, have anti-inflammatory effects, may reduce the risk of cholesterol and blood clots, and contain valuable minerals such as zinc, selenium, and magnesium.

What is Whole Grain Bread?

Whole grain bread is made from unrefined flour. This means that the outer layer (the so-called shell), which contains valuable nutrients, including fibers, vitamins and minerals, is not removed before grinding the grains. And in the case of white flour, the endosperm of the seed is ground directly. During its production, the husks (bran) and germs are sifted out, which is why the flour loses valuable elements.

Whole-grain baking can theoretically be made from any type of grain, but because of the taste, it is usually prepared with rye flour (whole wheat flour has a bitter taste).

Whole grain rye flour is coarser and darker than white flour. Wholemeal rye bread is heavy and slightly beaten, and has a gray-brown color. It stays fresh and moist for a long time. It should not crumble, small sticky crumbs may remain on the knife.

You can often find brown bread in stores, both from whole grains and from refined, just tinted with malt. Therefore, when buying whole grain bread, you should read the names carefully and always read the ingredients on the label. The only factor that determines such a name is the content of at least 50% wholemeal flour.

Whole grain bread photo

What are the benefits of whole grain bread?

Studies show that whole grains help the digestive system, reduce the risk of being overweight and help prevent cardiovascular disease and diabetes.

What are the benefits of a diet rich in whole grains and what are the benefits of whole grain bread. There are a number of health benefits of baking with whole grain flour:

• prolonged feeling of satiety after eating,
• efficient functioning of the digestive system,
• helps reduce the risk of cardiovascular disease,
• helps reduce the risk of diabetes
• helps reduce the risk of being overweight
• help in weight control,
• reduces the desire to eat sweets,
• improves mood.

Whole grain products are a necessary component of our diet: thanks to fiber, they slow down the speed of eating, as the secretion of the salivary glands increases, thereby causing the dilution of sugars, binds and removes toxins and harmful substances, leads to a feeling of satiety and promotes bowel cleansing. Fiber also binds and removes some of the fat.

It is worth remembering that in ancient times people ate many more whole grains than they do today. Modern nutrition has led to many diseases such as diabetes, obesity and cardiovascular disease. Many studies show that whole grains can reduce the risk of these diseases and positively affect human health.

Rye is characterized by high levels of fiber, protein, carbohydrates, bioactives, minerals, vitamins and polyunsaturated fatty acids. Wholemeal rye flour contains complex carbohydrates and proteins along with high levels of dietary fiber and is low in fat.

Whole grains are one of the healthiest types of food. Therefore, to guarantee the consumption of a whole grain product, it is better to bake it yourself. You can also add this flour to other foods, such as making pancakes with whole grain flour.

There are many variations of this valuable product:

• whole grain bread in the oven
• whole grain sourdough bread,
• whole grain bread in a multicooker.

Recipe for homemade whole grain bread in the oven

It is easy to make with a bread maker, but it can also be baked in the oven. It is very nutritious and healthy, has a perfectly crispy crust and not too dense texture.

Whole wheat bread recipe

Wholemeal Bread Ingredients:

• 500 from wholemeal flour,
• 8 g dry yeast or 25 g fresh,
• 2 cups warm water or 340ml
• a tablespoon of salt
• a teaspoon of sugar,
• favorite additions are herbs, grains, seeds.

Cooking:

Mix flour with dry yeast, add the rest of the ingredients. Gradually add water and knead the dough. It will have a loose consistency (when using fresh yeast, it should be dissolved in advance in a glass of warm water.
Let the dough stand in a warm place for 1 hour.
After that, it should be transferred to a greased and floured form (you can take two cake pans measuring approximately 8 × 22 cm).
We leave the dough to rise in the form for another 30 minutes.
Then preheat the oven to 220 degrees.
Spray the top with water and sprinkle with seeds.
We put the molds in the oven and lower the temperature to 200, bake for about 45-60 minutes.
After baking, take it out of the mold and leave to cool on a wire rack.
Whole grain bread is even easier to bake in a bread maker, you just need to load all the ingredients and select the appropriate baking program.

As additives you can use:

• sunflower seeds,
• pumpkin seeds,
• flax-seed,
• bran,
• thyme to taste.

Whole Grain Sourdough Bread - Recipe

• 300g wholemeal flour
• 200g white wheat flour
• 150 g rye sourdough (the sourdough must be fed 10-12 hours earlier),
• 1 teaspoon salt
• 1 tablespoon honey
• 300ml water
• 1 tablespoon of a mixture of spices: cumin, pepper, dill, rosemary, spices should be crushed in a mortar,
• oatmeal for bread shaping.

Whole grain bread without yeast - preparation

Mix all the ingredients thoroughly in a bowl with a mixer or a wooden spoon. The dough should be thick and suitable for hand kneading. The dough should be kneaded for several minutes. Pretty soon it should start to come off your hands.
Place the kneaded whole-grain flour dough in a bowl, cover with clingfilm or cloth and leave to rise for 2-3 hours in a warm place.

After this time, knead the dough again for a while, form a loaf and roll it in oatmeal. Pour the dough into a mold lined with baking paper and leave to rise for about 1 hour, until the dough rises clearly.

Patience is essential when baking sourdough bread. Sometimes various external conditions cause the dough to rise more slowly, but you must let it rise at its own pace.

We heat the oven to 220 degrees C. You can put a bowl of hot water in the oven to make the pastries more moist. At this temperature, bake for 10 minutes, and then you need to lower the temperature to 200 ° C and let it bake for about 40-50 minutes. Then tap on the bottom of the bread, if it seems like an empty sound, it's definitely done.

Whole-grain yeast-free bread is left to cool completely on the kitchen grate. These cookies stay fresh for up to a week.

Grandmothers and mothers always said “Bread is the head of everything”, and that without this product you will not be full. This product has not only useful properties, but also nutritional value. It is baked from both wheat, rye, and whole grain wholemeal flour. The difference between species and composition is striking. For each, an individual baking process, composition, nutritional value, benefits and harms are provided.

Making Whole Grain Unleavened Bread different technology. The cut of the roll is not uniform, but crumbly, structured. According to its properties, it is a unique and useful product of medical and dietary nutrition. The product contains whole grain flour. The yeast base is not always used, mainly in sourdough on water. Due to this, the properties of the loaf are preserved for a long time.

The grain product is useful for the body with a high content of vitamins of groups E, B, trace elements such as zinc, iron, manganese and others. Of particular benefit is the basis of germinated wheat germ.

Whole grain bread contains a large amount of dietary fiber, which cleanses the body of harmful substances, improves digestion, and heals stools. Fiber is not absorbed by the intestines, collecting unnecessary substances, it is excreted from the body naturally. It has a beneficial effect on the heart muscle, lowers blood sugar, promotes weight loss. There is a quick and long saturation from what is eaten, thanks to fiber. Many housewives bake healthy bread at home, sprouting grains in advance. The grinding of raw materials is difficult.

Recipe for making bread in a bread machine

Whole grain yeast-free bread is a wonderful product and you can cook it yourself without difficulty. Purchased pastries can not be compared with your own.

Cooking process
Cooking at home without yeast bread will be especially appreciated by those who are losing weight, people who are on a diet. The product is low in calories and rich in nutrients. Homemade whole grain bread can be consumed by children from the age of two.

The composition includes:

• whole grain flour - 1 cup
• wheat flour - 1 cup
• kefir or other lactic acid product 1 cup
• bran - 3 tbsp.
• oatmeal - ¾ cup
• honey 1 tbsp
• vegetable oil - 2 tbsp. l.
• flaxseed - 3 tbsp
• soda, salt 2 tsp
• water 2 tbsp.

Grind the flax seed. Fry bran, flax seeds in a pan without adding oil. Mix all ingredients. Separately mix kefir, oil, honey.

Combine flour and liquid consistency, knead the dough. Pour the resulting dough into a container.

Set the mode to "Baking" or "Cupcake". The rest of the work will be done by the bread maker, about two hours of baking. When finished, remove the resulting loaf carefully and cool.

Adviсe:

So that the dough does not stick to the walls of the form - you need to grease with vegetable oil.
An alternative to kefir can be sour milk, yogurt.
The loaf turns out to be crumbly, and the aroma will not leave indifferent even the thinner nature.

Yeast-free corn bread is not difficult to prepare. This is a great replacement for the usual yeast, only more beneficial for the body. The fact that yeast is harmful to the intestinal flora has been proven. Children who do not eat porridge can consume such a product and will benefit from the corn composition. It can be consumed in its natural form, like sandwiches or crackers.

The recipe in a multi-cooker will not seem complicated. It is necessary to prepare and mix the ingredients, the rest of the function will be performed by the technician.

Ingredients:

• cornmeal - 200 g
• wheat flour - 100 g
• kefir (you can use curdled milk) - 250 ml
• vegetable oil 30 ml
• soda, salt - 2 tsp
• flax seeds - 1 tbsp.

In a separate bowl, you need to mix two types of flour, soda, salt. For spice lovers, you can add turmeric.

Separately mix kefir, oil. Combine flour and liquid ingredients. Add a spoonful of flax seeds, mix thoroughly. Pour the mixture into a multi-cooker, after lubricating the walls with vegetable oil. Set the "Baking" mode.

Carefully remove the finished product and cool. You need to eat within two days. The main thing is that the kids are not afraid to give, as the ingredients are all natural and healthy. Seeds can be replaced with sunflower seeds. Delicious and fragrant bread, cooked with your own hands, will be loved by all loved ones.

At home, you can cook whole grain bread recipe in the oven. In ancient times, people baked from coarse flour, in which more vitamins and microelements were considered. Baking without yeast bread from whole grain flour is useful for people with digestive disorders, diabetes, heart and vascular diseases.

Ingredients:

1. Water - 800 ml;
2. Rye whole grain flour - 700 g
3. Salt - 1 tbsp.
4. Need to make homemade sourdough

Description of preparation

As a result of the work, a useful grain product will be obtained, the preparation and baking time of which will be approximately three hours.

Pour warm water into a bowl, but not hot. Add salt, mix thoroughly. Take flaxseed, sesame, sunflower seeds fry in a pan without oil. Pour into a container with water. Add sourdough two tablespoons. Sift flour through a sieve. This will oxygenate the dough and remove lumps.

Leave the dough for 15 minutes for the ingredients to combine. It should become thick and dense. Knead the dough on the board, sprinkle with flour. It should be elastic, not sticky to your hands. Form a bun, put it in a basin and cover with a towel - let it rest for up to 10 hours.

The dough is perfect and it's time to lay out in baking dishes. Grease the molds with oil. Bake in the oven for about an hour at 180 degrees. The bread is ready. Take it out of the oven and put it in a warm place, covered with a damp towel.

The temperature of the water for kneading the dough is very important (not cold, not hot, but moderate temperature), pure flour without lumps and impurities. This is a guarantee of good, tasty and healthy bread.

Advantages of whole grain flour over white

The process of making bread from whole grain flour is not as complicated as it might seem at first glance. From this flour, a deliciously cooked loaf will become a favorite treat for children, for whom it is very useful. Seed shells contain many useful substances: coarse fiber, proteins. The germs contain minerals, oils. White flour is much more nutritious than whole grain flour due to the refined grains. Flour, refined, has no particular benefit, except for calorie content.

Other bread made from wholemeal flour will retain all the important and useful components from nature. Whole grain flour is gray in color and does not rise well unlike white wheat flour.

Due to the fact that whole grain bread contains complex carbohydrates, calories are not stored in fat. Approximately 100 gr. the product may contain about 250 kcal, depending on its type. Rye bread has fewer calories, only about 190. The average value of BJU per 100 gr. Such a loaf is: caloric content - 250 kcal; carbohydrates - 52 gr. fats - 4 gr.; proteins - 8 gr. Rare types of such a product can contain up to 300 kcal per 100 g. This comes from adding fats to the dough.

The nutritional value flour depends on the type of grain and flour grinding. Minerals are found in flour ground from whole grains.
Healthy is a dough product, a homemade product made from coarse flour, that is, a darker color. Grain bread is healthier because it contains dietary fiber. The coarser and darker the flour, the more fiber, benefits and nutrients it contains.

Fiber reduces the risk of disease atherosclerosis, lowers blood pressure, improves digestion. Blood gets rid of excess cholesterol, blood sugar returns to normal. Fiber swells and gives you a feeling of satiety. It is fiber that makes food less caloric, which is very beneficial for the body.

A loaf made from whole grains is a source of minerals necessary for the body, namely potassium, calcium, magnesium, sodium, zinc, copper, phosphorus and iron.

Whole grain bread used in dietary nutrition. It is indicated for cardiovascular diseases, diabetes, atherosclerosis, obesity. But for people with diseases of the gastrointestinal tract, it is better to check with the doctor about the benefits or harms of the product.

Housewives and caring mothers prefer home-made bread to purchased bread. It is not only just tasty and very healthy. You need to study the composition of the store product. If the family has small children, the ideal option would be baked in a bread machine or oven. The nutritional value of bread is on average 250-300 kcal.

Whole grain bread contains from whole grain flour, is considered a high-value product that has all the benefits of grains and energy. There are contraindications. Bread is coarse for a weak digestive tract and therefore can be harmful in some cases. If the organs are generally healthy, then this will only benefit. The intestines will be cleansed because the coarse fiber acts like a brush, sweeping all unnecessary substances from the walls of the intestines.

A specific process for making dough for whole grain bread. A loaf of bread is much denser and heavier than bread made from white flour. The inside seems undercooked and raw. Stores sell better bread made from wheat flour due to ignorance or the unattractive appearance of whole grain bread.

People who watch their diet and lead a healthy lifestyle should definitely include this product in their diet.

Grain bread- a very tasty and healthy bakery product (see photo), made from whole grains of cereals, not previously ground into flour. Most often, corn, rice, barley, and other cereals are used to make this pastry. Often, manufacturers supplement such a product with pumpkin slices and sunflower seeds.

The composition of grain bread usually includes such ingredients:

• grains (coarse flour);
• water;
• yeast;
• milk;
• salt.

Also, for the production of this bakery product, wheat flour, honey, granulated sugar, oil (vegetable, butter) and even vegetables can be used.

In addition to white pastries, there is also a rye (black) variety of grain bread. It is usually made from rye grains.

Selection and storage

The first thing you should always pay attention to when buying such a product is its color. According to the current GOST, grain bread cannot be perfectly snow-white, since it is made from unrefined cereal grains. Remember: this product always has a dark tint. The opposite will only say that dyes and other food additives were used in the manufacture of baking in order to color the product.

In addition, study the composition of bread. Keep in mind that the first in the list are those components that are used in greater quantities. The composition of the product must necessarily mention whole grain flour or whole grains. If these phrases are mentioned only on the packaging itself, and not in the list of ingredients, then it is highly discouraged to trust such a bread product.

You can also evaluate the quality of grain bread by its appearance. Quality baked goods made from whole grains usually cannot be light and airy. Such a product usually has a dense and knocked down texture. In this bread, bran (pieces of grain shell) can even come across.

According to the food standard, the chemical composition of high-quality grain bread must contain at least 6 g of fiber.

As for the storage of this bakery product, it is better to store it in a special bread box with ventilation holes separately from other bread varieties. So the product can retain its taste and texture for up to seven days. If baking is stored in a regular plastic bag, then its shelf life will not exceed two days. Some housewives use a freezer to store grain bread. At a temperature of minus eighteen, the product can be stored for up to twenty days.

Use in cooking

Due to the relatively low calorie content in cooking using grain bread, various dietary snacks are often created. For example, amazing sandwiches and canapes come out of this bakery product, which can be supplemented with such ingredients:

• vegetables;
• fish;
• cheese;
• greenery;
• caviar;
• seafood, etc.

Grain bread can also be used to make delicious toast and crackers. These products do not harm the figure, so they are often found on the menu for weight loss.

Baked goods made from whole grains are considered a very healthy product. It is often recommended to replace regular wheat and rye bread. In addition, the grain bakery product has a no less pleasant taste, so it is great for both first courses and second courses.

How to bake grain bread at home?

To bake the best grain bread at home, we recommend that you consider the following culinary tips.

• The bread product will turn out many times softer and more tender if it is made on a milk basis, for example, on milk, kefir, etc.
• To spice up your homemade grain bread, add a handful of toasted sunflower seeds to it.
• To facilitate the baking process, use any kitchen appliances, such as a food processor, bread machine, etc. This technique will quickly knead the dough to the desired consistency, which will undoubtedly simplify cooking.

We suggest using the classic recipe for homemade cereal bread below.

First of all, combine the following ingredients in the capacity of the bread machine: white and whole grain wheat flour (0.5 kg and 250 g, respectively), wheat bran (2 tablespoons), dried sunflower seeds (3 tablespoons), granulated sugar (1 l.), as well as salt and dry yeast (1 tsp each). Add the resulting mixture with a glass of milk and two tablespoons of vegetable oil. After that, on the bread machine, set the necessary program for kneading the dough. When the mass is ready, leave it in the appliance bowl for sixty minutes to rise, and then put it on a work surface and form a bread product in the form of a slightly elongated roll. Next, put the workpiece in a baking dish and leave in a warm place for another hour. During this time, the dough will double in size. After that, send the approached mass to the oven preheated to two hundred and twenty degrees. Bake the product for twenty-five minutes, then remove from the oven, cool and remove from the mold. Bread made according to this recipe comes out very tasty, crispy and at the same time incredibly soft. At the same time, it can be brought to such a texture not only in the oven, but also in a slow cooker. Bon appetit!

Benefit and harm

Since the benefits of grain bread for human health are undeniable, many doctors often recommend eating it during the course of a treatment course, as well as during a diet. Due to the fact that this pastry is made from unpeeled cereal seeds, all the vitamins and minerals present in the composition of the grain shell are preserved. When eating such an unusual bread, the body is saturated with vitamins A, B, E, PP and minerals such as K, Na and P. This healthy bakery product is also rich in other trace elements: Mo, Fe, I and Ca.

In addition, grain bread is saturated with dietary fiber. It has been scientifically proven that these substances have a positive effect on the functioning of the digestive tract. Also, thanks to them, the state of the intestinal microflora is normalized, low-density lipoproteins and bile acids are excreted. That is why with regular use of this product, such a dangerous vascular disease as atherosclerosis can be prevented. In addition, dietary fiber has the ability to lower blood sugar. This suggests that this type of baking is especially useful for diabetes.

The advantage of grain bread lies in the fact that it is allowed to eat during the diet. The fiber included in its composition has a positive effect on digestion, and this, accordingly, helps to lose weight.

Due to the high content of carbohydrates, this product is incredibly useful during pregnancy, as well as breastfeeding.

Important! Grain bread benefits a healthy stomach and intestines. If there are any diseases of these organs, then this pastry is harmful to humans. At the same time, its harm can manifest itself not only in indigestion, but also in exacerbation of diseases.

Grain bread is a popular bakery product that has a pleasant taste and high nutritional value. Such pastries can deservedly be called "healthy".

And bakery products have been present in the diet of representatives of most nationalities for many centuries. Everyone knows that flour products are necessary to ensure the normal functioning of the body. However, not all types of bread are created equal. Moreover, the lion's share of the modern assortment of bread departments of supermarkets is inferior in its useful qualities to the bread that was present on the menu of our distant ancestors.

The thing is that earlier, first-ground flour was used for baking bread - there was simply no other due to the lack of technical capabilities for more delicate processing of grain. Also included were. Today, most types of bread are made from the so-called "high-grade" flour. However, the problem is that the highest grade in this case is an assessment solely of the nutritional value of the flour, and not its health benefits. Yes, there are really a lot of calories in it, but the biological value tends to zero. As you know, modern high technologies make it possible to carry out the finest possible grinding, as well as to carefully screen out all impurities. But it is in them that the bulk of vitamins, valuable proteins and minerals are contained.

Therefore, in recent years, nutritionists are increasingly recommending the use of grain bread, which is prepared from flour obtained as a result of a single grinding of grain.

What is grain bread

The raw material for the preparation of grain bread is the so-called unrefined flour. This characteristic means that before grinding the grains, they do not remove the outer layer - a shell containing vitamins and minerals.

In addition, bran and grain germs are not screened out. In other words, everything that is obtained during the first grinding of grain will go into the dough. Therefore, the particle size of such flour can reach 1.5 mm. In comparison, a premium grain product has a particle size of only 0.05 mm.

Flour for grain bread

Theoretically, any type of grain can be used to make grain baked goods. However, the fact is that the taste is quite specific, with a well-marked bitterness. Therefore, this kind of baking is more often used.

Whole grain rye flour is darker in color than wheat flour. She's also a little rougher. Grain rye bread outwardly seems "knocked down" and is distinguished by a grayish-creamy tint of the crumb. It is noteworthy that it retains freshness longer than regular wheat bread. When cutting, it practically does not crumble; the only thing that is allowed is the presence of small sticky crumbs on the knife.

How useful is the product

As noted above, the main characteristic of grain bread is the presence of coarse particles of grain in it. Therefore, in such baking, all vitamins and present in the shell of the grains are preserved. We will tell you in detail about the chemical composition and nutritional value of grain bread a little lower, but for now we will list the main useful substances that it contains. These are vitamins A, E, and, and trace elements: phosphorus, potassium, zinc, selenium, iron, calcium and sodium.

However, the very main positive characteristic of grain bread is the high concentration of dietary fiber in it, which has an extremely beneficial effect on the functioning of the digestive tract. They are endowed with the ability to normalize the intestinal microflora, absorbing and removing pathogenic microorganisms like a sponge. In addition, dietary fiber effectively binds bile acids that have atherogenic activity (i.e., provoking an increase in "bad" in the blood). As a result, the risk of atherosclerotic plaques in the vessels is reduced.

Fiber also has a positive effect on human metabolism, accelerating metabolic processes.

Unlike ordinary wheat bread, a grain product can give a feeling of satiety for a long time. This is achieved due to the property of fiber to significantly increase the secretion of the salivary glands, and also due to the presence of a large number of complex ones in grain bread. They are absorbed by the stomach for a longer time, resulting in a gradual saturation of the body with energy. Thus, the use of grain bread helps to control weight for people prone to gaining extra pounds.

Many of those who decide to go on a diet make the same mistake - they completely remove bread from the diet. In fact, you should not take such a step - just use pastries from first-milling flour in limited quantities.

Moreover, grain bread is a real “lifesaver” for people whose mood is spoiled due to voluntary food restrictions. The thing is that this product contains a high volume of the B-group involved in the synthesis of endorphins - the so-called "happiness hormones". As a result, weight loss will do without mood swings and nervous breakdowns.

Calorie content and nutritional value

And yet, despite the wide assortment on the shelves, many people prefer to bake grain bread at home. Here are just a few of the recipes.

Hercules grain bread recipe

Grain bread "Hercules" is popular due to its taste. In addition, it is relatively easy to prepare.

Rub honey and butter as thoroughly as possible. Pour in the milk and stir until completely dissolved. Then you can add a glass of flour, baking powder and oatmeal. At this stage, we also add seasonings if you want to give the bread a spicier taste.

Mix the ingredients thoroughly. Start kneading the dough, while gradually adding the remaining flour. Add bran. Knead the dough until you can form a round loaf with your hands.

Place the bread on a baking sheet and place in the oven preheated to 220°C. You can pre-sprinkle oatmeal flakes on top.

Bake for about half an hour. Before taking the bread out of the oven, check it for readiness with a match.

Yeast-free sourdough bread recipe

You will need: rye flour (300 g), wheat flour (200 g), rye sourdough (150 g), salt (teaspoon), honey (tablespoon), boiled (300 ml), spice mixture (to taste) . You can use pre-ground cumin, coriander and.

Mix all ingredients thoroughly. Please note that if you are not using a mixer or blender, stir with a wooden spoon. As a result, you will get a very thick dough, which is suitable for kneading by hand. Knead the dough for at least a few minutes until it starts to stick to your hands.

Place the finished dough in a bowl, cover with a film or natural cloth. It should rise in a warm place for two to three hours. Then knead the dough again, form a loaf. It can be rolled in oatmeal. Place the bread in a tin lined with parchment paper at the bottom. Leave it in a warm place again - it will come up in about an hour.

When the dough stops rising, heat the oven to 220°C. To prevent baked goods from being too dry, place a bowl of preheated water in the oven next to the bread. Bake bread for ten minutes. Reduce the temperature to 200°C, after which your loaf will bake for about 50 more minutes. Ready-made pastries will retain their amazing taste and nutritional properties for a week.

Yeasted grain bread in the oven

Recipe 1st

You need: half a kilogram of flour of the first grinding; dry (8 g); warm water (340 ml); salt (1 tablespoon); sugar (1 tsp), favorite spices and seeds to taste.

Mix flour with yeast. Pour in the rest of the ingredients. Start kneading the dough by slowly adding water.

Please note that the resulting dough should be significantly loose. Let it brew warm for sixty minutes. Then place it in a mold, which should be oiled beforehand. Here it should rise for another half an hour.

Preheat oven to 220°C. Put the mold in the oven, after five minutes, lower the temperature to 200 degrees. The bread baking process will take about an hour.

Recipe 2

You will need: rye flour of the first grinding (450 g); water (350 g); fresh yeast (35 g); sugar (20 g); vegetable oil (1 tablespoon); (2 tablespoons); white flaxseed (15 g); salt (1 tsp); oat bran (50 g).

Pour preheated water into a deep container. Dissolve the yeast in it. Pour salt, sugar into the container and add. Stir until sugar and salt are completely dissolved. Add bran, seeds and flour and knead the dough. Knead it for about five minutes, then leave it to rise in a warm place for two hours.

Knock down the finished dough and give it the desired shape. Let the future bread rest for a quarter of an hour, then put it in an oven preheated to a temperature of 180 degrees. This bread should be baked for 20 to 40 minutes. After removing the finished bread from the oven, let it “rest” under a towel for 20 minutes.

Cereal bread in a bread machine

You can bake grain bread not only in the oven, but also in a bread machine. Moreover, it makes the process of its preparation much more comfortable.

You will need the following ingredients: water (290 ml); salt (one and a half tsp); granulated sugar (10 g); wheat flour of the first grinding (200 g); rye flour of the first grinding (300 g); vegetable oil (10 g); dry yeast (5 g); pumpkin seeds (2 tablespoons).

Heat water to 30°C. Pour it into the bowl of the bread machine, then add salt. Also, add sugar to the mixture and pour in vegetable oil.

Mix regular and whole grain flour. Sift it through a sieve directly into the bowl of the bread machine. Pour in dry yeast. Place the bowl, secure it and select the home baker program with the deepest doneness. The baking process will take about three hours.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Fans of baking from premium flour should think about the fact that it does not benefit the body, but it contains empty carbohydrates and a lot of calories, which then appear as excess weight. It is necessary to eat bread or loaves of flour with bran, which has retained the value of the grain germ and coarse shells.

What is whole grain bread

How to choose a useful product in the store? Maybe you should pay attention to the names: "Health", "Grain", "Dietary", "Cereal"? There is no guarantee that the benefits of whole grain bread are provided by beautiful words. A guarantee can only be given by the fact that the product is baked from unrefined flour, contains active biological components, fiber, which helps the body work. It spares the pancreas, does not allow it to produce extra portions of insulin, it should be used in diabetes and obesity.

Whole grain bread - calories

Wholemeal bread has a low calorie content, because it contains a lot of fiber and ordinary water. If it is baked from wheat, then a 100-gram piece can contain up to 250 kcal. Rye has especially low rates, for example, Borodinsky has the least calories -190. But sometimes, due to fats and additives, the calorie content of whole grain bread increases to 290 kcal. . It can also decrease (200 kcal per 100 g) if you put pieces of finely chopped vegetables into the dough. Such pastries are even healthier and more beautiful - the photos show this well.

Whole grain bread - composition

Wholemeal bread can be sold everywhere. It is worth studying the list of constituent components, given that those with the maximum content are in the first place. Whole grain breads sometimes include cooking oil, hydrogenated vegetable oils, and margarine. They enhance nutrition. If the recipe for whole grain bread includes a lot of sweets that contribute to weight gain: sugar, sugar syrup, molasses, caramel, the product should be discarded. Salt is always added to bread products, but it should not be too much.

The ratio of proteins, fats and carbohydrates (BJU) is as follows: if 100 g of the product contains approximately 290 kcal, then carbohydrates are 52 g, protein is 8 g and fat is only 4 g. Proteins are the building material for the body, carbohydrates and fats are the source energy, minerals provide metabolism. Fiber absorbs harmful substances and normalizes digestion. Vitamins B1, B2, PP and E normalize metabolism.

How to make whole grain bread

Whole grain bread at home is baked from natural products using homemade sourdough. But if the hostess does not want to cook it on her own, then baking powder, soda or yeast can be used, although their usefulness is doubtful: they roam in the human body, it is unpleasant and harmful. The main thing in the recipe is coarse grain flour, since the product made from it is not only tasty, but also rich in useful substances.

Whole grain bread recipes

There are many recipes for whole grain bread. The main products for its preparation are flour with bran, yeast - dry or fresh, warm water, salt, sugar. If you wish, you can add oil, fats, herbs, grains, seeds, honey. Good bread cooked on kefir. You can bake it in an electric or gas oven, in a slow cooker or a bread machine, strictly following all the instructions. It turns out simply, quickly, tirelessly. Sourdough baking will take longer, but it's worth mastering. The recipe with photos is below.

Whole grain bread in a bread machine

• Cooking time: 240 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

How to cook pastries without much effort? Baking whole grain bread in a bread machine using yeast is a great option. It is necessary to prepare the ingredients, load them and select the desired program. Those who have already mastered the classic recipe should bake a more time-consuming, but very tasty whole grain sourdough bread (starter). But we must remember that the main condition for success is compliance with the instructions for the bread machine.

Dough Ingredients:

• flour - 105 g
• water -110 g
• sourdough - 10 g

Ingredients for making dough:

• whole grain flour - 375 g;
• water - 240 g;
• vegetable oil - 1 tsp;
• butter - 0.5 tsp;
• salt - 0.75 tsp;
• sugar - 0.5 tsp

Cooking method:

1. Mix 10 g of sourdough with 110 g of water (settled), add 105 g of sifted flour.
2. Close the lid, leave to ferment overnight. The temperature is preferably room temperature.
3. Pour 240 g of water into the dough, add flour, mix, cover, leave for a quarter of an hour.
4. Add oil, salt, sugar to the resulting mixture, knead. Transfer the dough into a bag and refrigerate for 8-10 hours.
5. Distribute it in a bucket of a bread machine, turn on the "Dough" mode. The mass will mix and rise twice.
6. Then leave it alone for an hour and a half before starting the Baking program.

Whole grain bread without yeast

How to cook whole grain yeast-free bread at home? It's fast. Unleavened dough is kneaded on kefir. In addition to wholemeal wheat flour, it is recommended to add hercules (oatmeal), rye flour. It's healthy food, but very tasty. Such whole grain bread can be baked using a conventional oven, but if you have a slow cooker or bread machine, the process is much easier.

• Cooking time: 1 hour 20 min.
• Number of servings: for 6 people.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: for breakfast, lunch, dinner, for making sandwiches, sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Ingredients:

• whole grain flour - one and a half glasses;
• rye flour - 0.5 cups:
• oatmeal - 0.5 cups;
• vegetable oil - 2.5 tbsp. l.;
• kefir 2.5% - 250 ml;
• baking soda - 0.5 tsp;
• sugar - 1 tbsp. l.;
• salt - 1 tsp

Cooking method:

1. Mix flour, oatmeal, soda, sugar, salt,
2. Combine vegetable oil with kefir, mix with flour.
3. Lubricate the Redmond or Panasonic bowl with oil, sprinkle with breadcrumbs, lay out the dough.
4. Start the program "Baking" for 30 minutes.
5. Turn the bread over and set the same mode again.
6. After half an hour, take out the bread, cover with a towel for one and a half to two hours.

Whole grain sourdough bread

It would be nice to learn how to make whole grain sourdough bread! It will definitely turn out tasty, it will look beautiful, beckon with a crispy crust, dense fragrant crumb. It is worth taking the time to make the sourdough successful. To do this, it will need to be “fed” in time, then natural yeast will raise the bread dough.

• Cooking time: 3-4 hours.
• Calorie content: 250 kcal.
• Servings Per Container: 4 kilograms.
• Purpose: for breakfast, lunch, dinner, for a snack, for diet food.
• Cuisine: Russian.
• Difficulty: medium.

Ingredients:

• rye flour - 100 g;
• whole grain flour - 2-2.1 kg;
• water - 2-2.1 liters;
• honey - 3 tbsp. l.;
• salt - 9 tsp;
• seeds - 150 g.
• vegetable oil.

How to make sourdough:

1. Mix 100 g of coarse rye flour and 100 ml of water. Cover with a damp cloth and keep warm.
2. After two days, drain half of the mass and add 50 g of flour and water. This must be done for 14 days. The future sourdough will become larger, it will begin to bubble (see photo).
3. Pour into a jar with a lid that has holes.
4. Store in the cold, feed on time so that the starter (starter) is always at hand.

Cooking method:

1. Pour into a deep bowl "starter" at room temperature, add all the water, a kilogram of whole grain rye flour and a spoonful of honey. Mix, leave for 5-6 hours. Sourdough loves warmth!
2. Set aside 500 g of starter culture for the next time. All that is left will go to baking bread.
3. Add salt and honey, stir until they dissolve.
4. Pour the rest of the flour, seeds of your favorite crops (sunflower, sesame, pumpkin), mix thoroughly
5. Fill greased molds halfway with dough, sprinkle with seeds. Leave the dough for 1-2 hours - let it stand and rise a little. You can form round loaves directly on the baking sheet.
6. Send the molds to an oven preheated to 200 degrees for 15-20 minutes, then reduce the heat to 180 degrees and bake for at least an hour.
7. Put the bread taken out of the oven on a towel, cover and wait until it cools down. Fresh whole grain bread is good with butter.

Whole grain bread in a slow cooker

• Cooking time: 2.5 - 3 hours
• Number of servings: for 7-8 people.
• Calorie content: 240 kcal / 100 g.
• Purpose: for sandwiches.
• Type of cuisine: Russian.
• Difficulty: easy

Modern household appliances will help you prepare bread from whole grain flour at home. Good pastries are made by Redmond. Whole-grain bread in a slow cooker with yeast will turn out well if you follow the rules specified in the instructions attached to the appliance. Do not neglect spices, herbs, seeds - they will add aroma and piquancy to the bread.

Ingredients:

• flour - 500 g
• water - 300 ml
• dry yeast - 1.5 tsp
• sugar - 1.5 tbsp.
• salt - 1 tsp
• vegetable oil - 3 tbsp.

Cooking method:

1. Mix one tablespoon of flour, yeast, salt, sugar.
2. Pour in warm water, mix everything. It will turn out a dough, it is best to put it in heat for half an hour or an hour.
3. Combine the sifted flour with the dough, pour in the oil and knead the dough. It should not remain on the hands when kneading.
4. Cover the dough with a napkin and let rise for 40 minutes, then knead again.
5. Lubricate the bowl of the multicooker with oil, shift the dough, close the lid, start the "Heating" for 15 minutes.
6. Complete the process in the "Baking" mode - 40 minutes.
7. Then turn the bread over. Bake for 25 minutes in a special basket until golden brown.
8. After 10 minutes, take out the finished fragrant delicacy on a dish, let it cool under a towel.

Video: whole wheat bread recipe in the oven

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