Whole grain bread recipes. Country bread with whole wheat flour

Today we will look at whole grain bread, its features, benefits, common homemade recipes.

What is whole grain bread

The product in question is rightfully considered the oldest variety of bread. They were fed by the poor during Antiquity and the Middle Ages.
Today, whole grain bread is considered the most useful of the host of bakery products. But not all that glitters is gold. Many manufacturers deliberately cheat for the sake of increasing sales and profits.

So what is he real bread from whole grain flour?

Appearance
The product should not raise doubts: smooth edges, uniform structure, no breaks, cracks and dents. Milky crust - clear sign undercooked final product.

Color
Quality and real whole grain bread has a grayish-brown color. This is due to the peculiarities of the composition, namely, the processing of grains with an outer shell. Bran should be clearly visible. The product is heavier than the usual "white", fluffy and airy structure is rare.

Marking
The packaging must indicate the composition: type of flour, amount of fiber per 100 g, manufacturer. The name consists of the word "whole grain".

Main ingredients and calories

Whole wheat bread rich in complex carbohydrates, which explains high calorie content product. So, 100 g of the product contains 180-250 kcal, such a variation is explained by the presence / absence of chemical additives.

A few pieces flour product contain 36% daily allowance fiber, vitamins A, E, PP, B, magnesium and iron.

A high level of gluten is both harmful and beneficial to the human body: on the one hand, it is a storage protein, on the other, abundant consumption impairs the digestibility of food.

Whole grain bread most often consists of the following ingredients:

• whole grain flour - the crushed powder is not sifted, but immediately gets on the shelves, into the dough. This is the reason for the presence of solid particles of different sizes;
• yeast or sourdough;
• spices, sugar, salt;
• water and vegetable oil.

Bakeries, according to the approved recipe, may change or supplement the above "standard" set of components.

It is important to know!
In the era of Antiquity and the Middle Ages, whole grain bread was considered the food of the poorest stratum of the then society. Over time, breeders discovered beneficial features product, and today this food claims to be elite.

Wheat grain contains maximum amount macro and microelements, vitamins, minerals. Its interior is pure carbohydrate, hence high content fiber, calories.

Advantages:

• providing the body with energy, an abundance of nutrients;
• easy digestibility, stimulation of the intestines;

Each food product has its drawbacks, they did not bypass whole grain bread:

• bacteria that enter the body along with large fractions of cereals;
• indigestion and exacerbations in the presence of diseases of the gastrointestinal tract;
• Abundant consumption entails a violation of the metabolic processes of the body, largely due to the high level of fiber.

Your attention small recipe homemade 100% rye bread.

For cooking we need: gas oven or other suitable devices.

Compound:

• rye whole grain flour (300-350 gr);
• rye sourdough (400 ml);
• table salt (2 tsp);
• powdered sugar (1 tbsp. l);
• water (200 ml);
• sunflower seeds or herbs (to taste).

Cooking technology:

1. For the night we leave the dough: 200 grams of whole grain flour, 200 ml of water.
2. The risen starter is combined with the remaining ingredients and kneaded into a soft, sticky dough.
3. Preparing a baking dish. Lubricate it sunflower oil, spread the dough (necessarily with wet hands).
4. We give time for proofing, the bread billet increases several times.
5. Before baking, we moisten the surface with water, make vertical cuts on the surface.
6. Sprinkle seeds on top and send to the most preheated gas oven.
7. After 10-15 minutes, we reduce the temperature regime, bring the product to readiness. Total time cooking - more than 30 minutes.
8. Rye bread should be left on a wire rack to cool as soon as possible.

Homemade Whole Grain Bread Recipes

Using dry yeast (bread maker)
The cooking process requires the following components:

• water (400 ml);
• milk (10 ml);
• sunflower oil (1 tbsp. l);
• whole grain flour (600 gr);
• table salt (11/2 tsp);
• powdered sugar (1 tbsp. l);
• dry yeast (1 tsp).

The main device is a bread maker.

cooking process

For ease of understanding, it is presented as step-by-step instruction With detailed description each item.

Step one
Pour all the ingredients into a container. Make sure that sugar and salt do not come into contact with the yeast. This is fraught with a premature reaction, its complete absence.

step two
We insert the container, set the baking time - whole grain bread will require 4.5 hours continuous work. Direct cooking will take about 30 minutes, and everything else is preparatory activities.

Step Three
A bread maker with fast speed support will cope in 2.5 hours, keep in mind that the proportions constituent parts are calculated on 1 kg of a finished product.

Step Four
We are waiting for the successful completion of the exhibited program, the complete cooling of the bread on the wire rack.

It is important to know!

Experiment with the amount of salt and sugar, completely getting rid of them is not the best solution. Bread without the above components becomes viscous, dense and unpleasant when chewed.

Using wheat flour (oven)

For cooking, we need any device that can maintain the temperature. long time, in our case - the oven.

Ingredients:

• wheat flour of the highest grade (400 gr);
• wallpaper flour (300 gr);
• dry yeast (3 tsp);
• sugar (2 tbsp. l);
• table water (400 ml);
• sunflower oil (3 tbsp. l);
• table salt (1 tsp).

The baking technology is as follows:

1. We breed active yeast warm water, add half a spoonful of sugar.
2. We put the resulting mixture in a warm place for 30 minutes. Then mix all ingredients except vegetable oil.
3. We form a ball from the dough, coat it with the remaining ingredient, let it rise.
4. We form 2-3 loaves, the separation time of which is 30 minutes.
5. We place them in a specialized mold, cuts are made on the surface of the dough, this gets rid of excess carbon dioxide.
6. Bake whole grain bread for 30-40 minutes at temperature regime 200-220 C.

Interesting to know!
Whole grain flour is commercially available, but its price is higher than wheat flour. At the same time, the yield of the highest grade is 30%, while the wallpaper grade is 100%. With a smaller number of technological stages, flour from whole grain costs more!

With the addition of bran
Whole grain bread can be "garnished" with a certain amount of bran, which will increase its usefulness, because it is delicious!

For quality baking we use an oven.

The cooking process will require:

• breaker flour (340 gr);
• wheat bran (50 gr);
• powdered sugar (2 tbsp. l);
• water (250 ml);
• fresh yeast (18 gr);
• vegetable oil (2 tbsp. l);
• milk (1 tbsp. l);
• table salt (1/2 tsp).

A detailed report on the activities carried out is presented below:

1. We grind the bran with a suitable device.
2. We combine a little water, sugar and yeast, let them come up (15 minutes).
3. Add remaining ingredients to yeast mixture one at a time. kneading soft dough may need a little more flour.
4. We form a whole-grain bun, at this time the dough needs to be covered and left for several hours in a warm place.
5. Punch down the risen dough and shape into a loaf on a work surface.
6. We shift the bread into another form, previously greased with vegetable oil. Let's let him go again.
7. We bake whole grain bread for 35-40 minutes at a temperature of 200 degrees.
8. We cool the finished product.
9. Bon appetit.

Using natural sourdough (and the oven)

This recipe is more "advanced", as the dough will need large quantity components, steps.

We will need:

• whole grain flour (300 gr);
• flour top grade wheat (200 gr);
• rye sourdough (150 gr). It will take 10-12 hours of top dressing;
• table salt (1 tbsp. l);
• honey (1 tbsp. l);
• table water (300 ml);
• oatmeal to create structure;
• a mixture of spices to taste (1 tbsp. l).

The cooking process consists in strict adherence to the following step-by-step instructions:

1. Mix all the ingredients well, knead the dough.
2. We shift it into a container and let it rise for 1-2 hours.
3. Re-knead whole grain bread, form a loaf and then roll in oatmeal.
4. We shift the dough into a mold, leave it for about 1 hour until the resulting sticky mixture grows.
5. The dough baking time is 10 minutes at a temperature of 220 C, then we reduce the mode to 200 C and continue cooking for 30-40 minutes.
6. Cool the finished loaf.
7. Bon appetit.

Wholemeal bread

This great product, which everyone can cook. All you need is a little patience, perseverance and the knowledge gained while reading this article. Good luck in your culinary endeavors!

Bread is the head of everything. This old proverb characterizes well-known pastries in the best possible way. Bread is served with almost all dishes: soups, cereals, meat, fish, salads, with the exception of desserts. But if the house has a fresh loaf of white and some jam or butter, then you don’t have to worry about what to serve with tea.

What could be tastier than fresh, fragrant, soft and warm bread? And if these pastries are made by hand, then comparisons simply do not exist! Try baking whole wheat bread in the oven and you will realize that there is nothing more appetizing and delicious. Delicate, melt-in-your-mouth crumb, incredibly crispy crust and dizzying aroma of fresh pastries will appeal to all family members.

Whole wheat flour - very useful product, which even those who carefully monitor their figure can afford. Thanks to coarse grinding, such flour does not contain cholesterol, and helps to cleanse the body of toxins. Bread, which contains a whole grain product, can be eaten at least every day without any damage to the figure and health.

If it seems to you that making bread at home is difficult and time-consuming, then you are mistaken. This is a very simple process that does not take much time. Detailed, step by step recipe help bake fragrant bread without any labor.

Taste Info Bread and Flatbreads

Ingredients

• Water - 200 ml;
• Whole grain flour - 150 g;
• Wheat flour - 150 g;
• Dry yeast - 1 tsp;
• Sugar - 1 tsp with a slide;
• Salt - 0.5 tsp;
• Vegetable oil - 1.5 tbsp.

How to make delicious whole wheat bread in the oven

First of all, you need to prepare yeast dough for future bread. Combine both types of flour and mix well. Prepare a container suitable for kneading the dough. Pour half of the total flour into it, add dry yeast, sugar and salt.

Pour in warm water and mix well. The recommended liquid temperature is 30-35 C.

Pour in vegetable oil and mix again.

Start introducing the remaining flour mixture by sifting it through a sieve. This should be done gradually, kneading the mass with a spoon.

Once the dough is thick enough, continue kneading with your hands. Depending on the quality of the product, a little more flour may be needed. Ready dough should be soft, elastic and not sticky to hands.

Lubricate a large bowl with vegetable oil and place the prepared dough in it. Cover the container with a clean towel or cling film, and send to a warm place for one hour.

After the specified time, the dough will increase by 2-3 times. Lay it out on a work surface and knead it well with your hands on all sides.

Roll up the dough, giving it the shape of a log. Then form a loaf by slightly rounding its edges. Lay out the baking tray parchment paper and move the workpiece there. On the surface of the bread, make 3-4 cuts with a knife, giving it a resemblance to a factory loaf. Leave in a warm place for proofing for another quarter of an hour

Immediately turn on the oven at 180°C. It needs to be well warmed up. Send a baking sheet with a loaf to hot oven for 20-30 minutes. The time depends on the power of your stove.

The finished product will have a ruddy, golden color. To be sure, pierce the loaf wooden skewer. If there is nothing left on the stick, the bread is ready, and sticky pieces of dough indicate that the baking process has not been completed.

Wrap the hot whole wheat bread in a warm, clean towel and leave to cool completely. The weight of the finished loaf is about 500 grams.

Slice the finished bread portioned pieces and submit to dining table or afternoon tea. Bon appetit!

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Whole wheat bread without yeast

All lovers will like this bread yeast-free baking. Fragrant, soft on the inside and crispy on the outside, deliciously delicious and, last but not least, low in calories. To make baking in the oven more elegant and refined, the top of the loaf can be sprinkled with sunflower, pumpkin or sesame seeds.

Ingredients:

• milk - 200 ml;
• cereals- 120 g;
• whole grain flour - 250-300 g;
• baking powder - 10 g;
• vegetable oil - 1 tbsp;
• salt - 0.5 tsp;
• sugar - 1.5 tsp

Cooking:

1. Before starting the process of making dough for bread from whole grain flour without yeast, you must turn on the oven at 225 C. When it comes time to bake, it will already warm up well.
2. Grind oatmeal with a coffee grinder or food processor. This may not be done, but then the structure of the bread will turn out to be coarser.
3. Sift flour into a large bowl, add oatmeal, salt and baking powder.
4. In a separate container, combine sugar and vegetable oil, then pour in milk. Stir the mixture thoroughly until smooth.
5. Pour the liquid part into the dry ingredients in a thin stream, constantly stirring the mass with a spoon.
6. Continue kneading with your hands. Add more flour if necessary. You should have a moist, soft dough, slightly sticky to your hands.
7. Shape the dough into a ball and place on a greased baking sheet. Press it lightly with your palms, giving it the shape of a round loaf. Sprinkle the top with sesame seeds or sesame seeds, if desired.
8. Send the bread to the oven for 20-30 minutes. Readiness of baking is checked with a wooden skewer.
9. Wrap the hot bread in a clean towel and let it cool.

I have not posted recipes for a long time, although, of course, I continue to cook and bake. IN Lately I am addicted to baking homemade bread in the oven. I haven’t decided on sourdough yet, so for now I’m choosing recipes with a small amount of yeast. This rustic bread just won me over! This bread is so... bready!)) Yes, yes! When you take a slice of it rustic bread, you understand that this is exactly how bread should be, it smells like real homemade bread. Recipe taken from Hamelmann's book. And I want to dedicate it to the wonderful culinary specialist Irisha irina_vip. Thank you for the inspiration!

Ingredients for Rustic Whole Wheat Bread:

Recipe for Country Bread with Whole Wheat Flour:

In the evening, prepare the dough. Dilute in warm water (150 g) 1 g fresh yeast. (Dry yeast should be taken - 0.2 grams). Wheat flour - 250 g sift, add 4 g of salt, water with yeast. Mix until smooth. Cover bowl with cling film and let rise overnight at room temperature.

In the morning, dilute 3 g of fresh yeast (0.8 grams of dry) in warm water (195 g). Place whole grain flour (wheat and rye), wheat flour 150 g, 5 g salt, water with yeast in a bowl. And mix with a mixer with spiral attachments at low speed for 3 minutes.

When the dough becomes homogeneous, add the dough.

Again with a mixer, but at a higher speed, mix all the ingredients. This will take another three minutes. Add flour or water if necessary. The dough should be soft and slightly sticky. I added a little more flour, literally a tablespoon. And I kneaded the dough by hand for another 5 minutes. Oil is not added according to the recipe, but when kneading by hand, I wet my hands with oil. It takes about a tablespoon of vegetable oil.
Cover the bowl with cling film and leave for 2.5 hours. After 50 minutes, punch down the dough. After another 50 minutes, the warm-up must be repeated.

The finished dough must first be rounded. To do this, I flatten the dough into a rectangle and fold it in three...

Then I also fold the short sides in three.

And already from this “brick” I form a ball. Leave this ball seam up for 15 minutes to rest, covering it with a film.
By the way, I carry out the test-kneading using the same technology.

After the specified time, repeat the previous folding procedure with the dough and form a roll - a ball.
Leave the bun to rise on a baking sheet for 60 - 70 minutes with the seam down. Remember to dust the top with flour and cover the bun with plastic wrap.

After an hour, make cuts on the roll and bake with steam at a temperature of 220 *. Bake for 10 minutes, then reduce the temperature to 200 *, leave for another 10 minutes. After that, remove the steam and bake the bread in a dry oven for 10 minutes. In total, the bread is baked for 30 minutes.
Steam I do simply. I moisten a natural terry towel with boiling water, put it in metal mold and place it on the bottom of the oven.
Cool the finished bread on a wire rack.

The bread turns out very fragrant, so ... real! With a crispy crust and a very soft crumb. It was even difficult for me to cut the bread, it is so soft.
For the experiment, I left part of the roll, uncovered, for several days. Even on the third day, the bread remained very soft.
I have already used several recipes from this book. In all cases, the dough is very soft, it is difficult to start kneading by hand, but by the end of the rise, after punching, it becomes soft and pleasant, practically does not stick. In fact, the dough kneading should be carried out by the mixer completely, but my ancient mixer is simply not capable of it. I advise you to carry out all procedures on a surface dusted with flour so that the dough does not stick, the structure of the roll is not disturbed. And do not forget to “dip” your hands in flour so that the dough does not stick to them during the kneading and shaping process.

Whole grain bread is considered the oldest of all famous varieties of bread. Refers to elite varieties. It can be consumed without harming the figure and metabolism.

Whole Grain Bread - Bread Maker Recipe

In order for bread cooked in a bread machine to turn out successful, it is necessary to strictly follow the instructions. Even with the slightest deviation from the recipe, the result will not be one hundred percent guaranteed. The recipe lists the ingredients for a loaf weighing a kilogram.

Ingredients:

• oil - 5 ml of sunflower;
• granulated sugar - 1 tbsp. spoon;
• milk - 10 ml;
• salt (sea) - half a spoon;
• water (warm) - 390 ml;
• yeast - 1 teaspoon dry;
• flour (whole grain) - 600 g.

Cooking:

1. Pour warm water, butter, milk into the container.
2. Sprinkle flour.
3. Pour salt into one corner. The other is sugar. Put the yeast in the center. These products must be placed in this way. If the sugar comes into contact with the yeast, the yeast will react prematurely. If contact with salt occurs ahead of time, then it will not allow the yeast to activate.
4. Place the container in the oven. Set the baking time. It will take 4.5 hours. If the stove has a fast function, the time will be reduced by two hours.

Classic recipe in a slow cooker

Whole grain bread is much healthier than the one sold in stores.

Ingredients:

• sugar - 1.5 teaspoons;
• oil - 3 tbsp. vegetable spoons;
• salt (large) - 1 teaspoon;
• flour (whole grain) - 500 g;
• yeast - 1.5 teaspoons dry;
• water - 300 ml.

Cooking:

1. Place on a plate. l. flour, salt. Pour in the yeast. Pour in sugar. Stir. The plate should be deep and dry.
2. Heat water, but do not boil. She must be warm. Pour into a bowl. Mix. Cover with a towel. Set aside.
3. The mass must rise. It will take about half an hour.
4. When the mass has turned into a hat in a plate, add flour. It must be sifted before this process.
5. Pour oil. Knead. Roll into a ball that does not stick to your hands.
6. Place in a bowl. Cover with a towel. This will prevent the formation of a crust on the surface of the ball.
7. When the mass grows, becomes twice as large, place on the table. Knead. Roll up the ball.
8. Grease the bowl with oil. Place the ball in the center. Press with your hands.
9. Close the lid.
10. Set the mode "Heating". Time is a quarter of an hour.
11. Switch the mode to "Baking". Time - 40 minutes.
12. Flip the other side of the loaf. In the same mode, set the time - half an hour.
13. Switch off the device after the beep.
14. Do not open the lid for a quarter of an hour.
15. Take out. Cover with a towel. Wait for cooling.

When I saw it, at first I did not believe that it could turn out. How can it bake properly when it's basically just flour and water? It does not contain any yeast, no dairy products and eggs, even vegetable oil is not needed.

Since I treat store-bought bread with caution and prefer homemade bread, I decided to try it. I didn’t find whole grain rye flour, but I bought wheat flour (in a large hypermarket, a package with this flour was on the same shelf as ordinary flour).

For the bread I needed:

• 2 cups of flour
• 2 handfuls of oatmeal
• 1/4 spoon of soda, slaked with 5% vinegar
• 1 glass of warm water
• 1 teaspoon without a slide of salt (maybe even a little less)

According to the recipe, nuts and dried fruits were added to the bread, but because. my children can't do this, I decided to put some oatmeal instead of them and did not regret it. I will add that this amount of ingredients is enough for a small bun. In order for the whole family of 4 people to have enough bread for 2-3 days, I increased everything by 3 times.

Making Whole Grain Bread Without Yeast

In a container convenient for kneading dough, put flour, oatmeal, add salt and mix. So the salt is evenly distributed in the flour. Next, put in a glass right amount soda, quench with vinegar (you can citric acid or even better lemon juice). Pour into flour warm water and mix with a spoon. The dough is kneaded very easily, a fairly neat lump is obtained even without kneading by hand. Next, wet our hands with water and put our lump of dough into the mold. It practically does not stick to wet hands.

Separately, about the form. I tried the oven in a non-stick pan, it turns out a very thick crust. In general, it must be said that the crust of this bread is very tough. The next time I took a metal mold, but the bread was fried on it. Then I bought baking paper and put it in a metal mold. As a result, the paper stuck to the bread. I got out of the situation: wrapped hot bread with stuck paper in a wet kitchen towel and left to cool. When the bread cooled, the paper peeled off nicely and the tough crust became soft.

Let's get back to cooking. I baked bread in the oven at about 200 degrees for about 1.5 hours, and the recipe needed 40 minutes. If you bake less, then it did not bake in my oven. I think the question here is exactly what kind of oven you have. I may have used less soda because I don't like baking soda to taste too much.

After the bread is cooked, as I wrote above, it is better to wrap it with a wet towel until it cools completely.

Me and my family love this bread. No yeast, no butter, no eggs or dairy products. This is just a godsend in fasting, because you get enough of such bread very quickly.

Dinner Angel!

Ekaterina Solovieva