Bran bread recipes. Bread with bran

Today, the counters of bread shops and food stores are crammed with a variety of varieties and types of pastries. Of particular interest to supporters of a healthy diet and those who want to lose weight is bran bread. These products are made from crushed cereal shells mixed with different types of flour.

Thanks to this feature of the approach, a lot of useful and even necessary substances for the normal functioning of the body are heating up in the composition of the finished product. Regular use of such products contributes to the normalization of metabolic processes, positively affecting the condition of healthy people and frequent visitors to medical institutions.

Composition and nutritional value of bran bread

A few years ago, bran was considered a waste product of flour milling. About 20 years ago, the situation changed dramatically. The study of the chemical composition of raw materials helped to isolate in it such substances useful for human health:

• Cellulose. It starts cleansing the intestines, collecting all waste products along its length and removing them from the body. Dietary fiber of plant origin lowers blood cholesterol levels if it is elevated.
• B group vitamins. Necessary for the normalization of the nervous system.
• Vitamin E. A natural antioxidant that binds and removes free radicals from tissues.
• Minerals. Increase the functionality of organs and systems, improve metabolic processes, maintain water balance in the body.
• Lipomic acid. A unique substance that takes part in the regulation of all vital processes in the body.
• Vitamin C. Another active antioxidant that cleanses tissues of toxins and toxins, while increasing the protective functions of the body and strengthening its immunity.
• . This mineral should be isolated separately. It is thanks to its presence that bread with bran has a positive effect on brain activity and stimulates the synthesis of sex hormones.

To date, there are more than 20 types of bran bread in the baking business, which differ slightly from each other in terms of taste characteristics and chemical composition. All these products can be prepared even independently, at home. Subject to all technical requirements, the calorie content of the finished product will be 248 units per 100 g of weight. It is noteworthy that these calories are not capable of causing damage to the figure, because. the breakdown of complex carbohydrates in the dough will take a lot of energy.

Useful properties of bread with bran

Regular, but normalized consumption of bread with bran can positively affect the condition of any person. According to nutritionists, the inclusion of a nutritious product in the diet contributes to the development of such results:

• The heart muscle is strengthened, the vascular tone is normalized, their walls become more elastic.

Tip: When buying bran bread or making it yourself, you need to remember the proportions. Bread will not be useful if baked from wheat flour and rolled in bran. The dough itself should contain at least 30% of healthy raw materials.

• Immunity is strengthened, the body's resistance to harmful external factors increases.
• Reproductivity increases, the risk of developing impotence in men in adulthood decreases.
• Pretty high-calorie bran bread gives a feeling of fullness, which makes it easier to survive the diet and overeat in the process of everyday eating.
• The use of bran bread is an effective prevention of atherosclerosis and pathological conditions that occur against its background.

• Nutritious baking normalizes the emotional state, improves the functioning of the nervous system. It allows you to deal with stress and mood swings.
• The presence of antioxidants in the composition of the bran dough slows down the aging of the body, which is often the result of tissue poisoning with toxins, toxins and free radicals.
• The work of the organs of the digestive tract improves, the stool normalizes.
• The cleansing properties of bread with bran lead to an improvement in the condition of the joints, an increase in the functionality of the liver.
• Bran slows down the breakdown process, thereby lowering the glycemic index of other foods. Such baking should be paid attention to people suffering from diabetes.

The benefits and harms of bran bread depend not only on its composition and quality, but also on compliance with the rules for its use. If you abuse the product, you can quietly cross the line of acceptable. As a result, natural raw materials will begin to harm the body, and not heal it.

Features of the use of bran bread largely depend on the state of the person. Here are a few points to keep in mind:

1. During pregnancy, bran bread helps to get rid of constipation and hemorrhoids. To obtain this result, it is recommended to simply replace the usual wheat product with bran.
2. Immediately after giving birth, you need to wait a month, after which the product can be returned to the diet again. Eating pastries should be in the morning. The volume of the product should not exceed 30 g, otherwise there is a risk of flatulence in the child. From 5-6 months, the dosage can be increased, this will allow you to quickly get rid of excess weight.
3. With constipation, 2-3 slices of bread a day are enough to normalize intestinal motility. Preference should be given to minimally fluffy products, they contain a lot of dietary fiber.
4. During the period of maintaining a diet aimed at normalizing weight, you should eat up to 2 slices of bread per day. This is enough to suppress appetite, saturate the body and provide it with important minerals.
5. For skin problems, bowel cleansing is also the first aid. If you eat 2-3 pieces of bran rather than wheat bread a day, after a month the skin will become noticeably cleaner, pustules and redness will appear less often on it. To enhance the cosmetic effect for a while, it is worth giving up sweet pastries.

To obtain a general positive effect on the body, you can arrange fasting days from time to time. If only bran bread and green tea are consumed every three weeks for one day, several therapeutic effects can be noted at once. Excellent health, healthy appearance and lightness in the body are guaranteed.

Harm and danger of bread with bran

Bran bread can seriously harm your health if you use it against the background of such contraindications:

• Pancreatitis.
• Haemorrhoids.
• Gastritis.
• Colitis.
• Ulcer disease.

The rough texture of the product can aggravate the situation by irritating the already damaged surface of the mucous membrane. The possibility of introducing products into the diet should be consulted with your doctor. By the way, here the rule of "yesterday's" bread does not apply. Slightly stale pastries, on the contrary, will make it even worse.

Recipe for bran bread in the oven

High-quality, tasty and healthy bread with bran can be prepared even at home. At the same time, it is not necessary to be the happy owner of a bread machine; an oven will also work for the work.

• For 1.5 cups of wheat flour, we take 0.5 cups of bran, 1 cup of water, 2 tablespoons of vegetable oil, 0.5 tablespoons of salt, 1 tablespoon of dry yeast, 1 tablespoon of butter, 2 tablespoons of sugar.
• In a bowl, combine warm water, yeast and sugar. Stir and leave for a quarter of an hour.
• Add salt and bran to the mass, add sifted flour in small portions, pour in vegetable oil.
• We knead the product until we get the dough. It should be soft, not sticky to the hands. Cover with a towel and leave to rise in a warm place.
• Once the dough has doubled in size, knead it well. We spread the mass in a heat-resistant form, treated with flour. We send the product again to a warm place, it should come up again.
• We send the dough directly in the form to the oven, heated to 200ºС. It takes an average of 30 minutes to 1 hour to bake the product. The time depends on which form is used.
• Put the finished bran bread on a dish, cover with a towel and wait until it comes. If eaten immediately, the inside may be slightly damp, and eating such pastries may lead to indigestion.

This is just one of the many options for making bran bread. It is not necessary to use wheat flour as a base, with rye the product will be even more useful. Housewives often replace dry yeast with ordinary ones and even use various types of sourdough. The workpiece can be rolled in bran or flakes before being sent to the oven. This will not add benefits, but it will affect the aesthetic perception in the most positive way.

I'm not talking about loaves of white flour, and not about simple wheat bread, but about wholesome bread with bran. I don’t urge you to eat it without any restrictions, but it will be very useful to include a couple of pieces in your diet.

How is bran bread different from whole grain bread?

It is necessary to distinguish between bread with the addition of bran and whole grain bread. Often in stores, sellers confuse them and write whole grain bread on the labels of bran bread. It is not the same.

Whole wheat bread baked from the so-called wholemeal flour, which is obtained "according to the technology of the ancestors" - from ground whole grains.

A bran bread- This is bread made from refined flour, in the dough of which bran was already added at the factory. Moreover, several times more than they contained before grinding.

What is the difference between refined flour and wholemeal flour?

The grain itself consists of endosperm, germ and shells. Everything that is of nutritional value - vitamins, minerals, healthy fatty acids, dietary fiber - is contained in the germ and shells of the grain. The endosperm is mainly starch and gluten proteins (14%).

Once upon a time, our ancestors ground whole grains in stone millstones and obtained whole grain flour, from which they then baked bread. But such flour quickly deteriorated - fatty acids rancid, and enterprising descendants learned to separate the germ from the shells, leaving only the endosperm for industrial baking production.

Purified flour can be stored for years, has a snow-white, appetizing color, however, alas, it contains only starch (80%) and gluten (14%), and is practically devoid of vitamins and other useful substances.

What is bran bread made from?

In order to expand the assortment and meet the tastes of such customers as you and I, the manufacturer uses part of the usual flour for “healthy” bread. Before baking, bran is added to the refined flour - the very germs and shells that were separated during grinding.

In fact, this is a waste of modern flour milling, which is thus added to the finished product.

Roughly speaking, 80% of all flour goes to loaves, and 20% goes to wholesome bread with bran. In terms of its qualities, of course, it compares favorably with the usual. But it should not be confused with whole grains.

Whole grain bread can really only be bought from private traders. A large manufacturer will not bother with his pastries.

It is easy to see that the fiber in bread with bran is at least 2 times more. Sometimes such bread consists of a third of bran, which of course pleases. There is less salt in bran bread, which means that the body will retain less water.

For 100 g of wheat bran, there are 40 g of fiber, that is, dietary fiber. They are not digested, but the intestinal microflora uses them as food, synthesizing amino acids and vitamins in gratitude to the body.

The body needs about 20-25 grams of fiber per day, and bran bread is an important source of fiber.

How bran bread helps you lose weight. The benefits of bran bread for weight loss

Bread with bran helps control appetite. The glycemic index of such bread is much lower than that of regular bread (45 versus 85), which means that sugar will rise and fall gradually. After eating refined carbohydrate foods (including ordinary white bread), you soon want to eat again.
After you eat bran bread, this will not happen. In addition, by swelling and increasing in volume, fiber stretches the intestinal walls, thereby creating a feeling of satiety.

Contained in bran cellulose essential for normal digestion. Useful substances from other products are absorbed more actively and more completely. Also, fiber helps beneficial microflora to synthesize the substances needed by the body - amino acids, vitamins. All this allows you to be content with smaller amounts of food.
Bran cleanses the body. Lazy bowel syndrome is familiar to many, but for obvious reasons, such a delicate problem is not talked about.
When using bran, the intestines work without interruption, and thus our well-being and health improves. Exercising in the gym is much more pleasant and productive when the body does not bother.

In addition, bran well absorbs all sorts of nasty things - alcohol, dyes, flavors, preservatives, pesticides and herbicides. The bran binds them and removes them naturally from the body.

Bread with bran is rich B group vitamins, which are extremely useful for the nervous system, which in girls is extremely unstable. And if you are also on a diet, then you definitely can’t do without these vitamins. In addition, B vitamins improve the condition of the skin, hair and nails.

Bran contains a lot of magnesium. Magnesium calms the nervous system, helps the good work of the heart. When it is not enough, wounds heal poorly and many processes in the body are disrupted. For women, this is a very important mineral.

Such bread is incomparably richer in manganese and selenium. So that you know, selenium is an important antioxidant and manganese needed for good hair growth, hematopoiesis and the synthesis of female sex hormones.

Due to the high content of carbohydrates, vitamins "B" and magnesium, it helps to absorb the amino acid tryptophan. Serotonin is then produced from it in the body. Serotonin is the “happiness hormone”. When it is not enough, our mood begins to deteriorate from any little thing, and we rush to cakes, sweets and other harmful things.

With what and when to eat bran bread for weight loss?

You can eat up to 100 g of bread per day (250 Kcal). It is best to put a piece of cheese, fish, lean boiled meat, slices of vegetables on bread, grease with cottage cheese on top, sprinkle with herbs.

A slice of bran bread with low-fat cottage cheese before a workout will energize you and help your body break down fat more actively, while you will feel full of energy.

It is advisable to eat bread in the first half of the day, as there are still too many carbohydrates for dinner and evening meals. And for breakfast and afternoon snack, you can safely eat the “right” sandwich and lose weight.

In the past, bran (grain husks) has always been considered a waste product of flour milling. They tried to make bread from better and refined flour. It had to always be of the highest quality, because since ancient times all the efforts of master bakers were aimed at making it even more magnificent and whiter.

But, at present, studies that have been carried out many times in this area have shown that “tasty and magnificent” is not always considered healthy. So what is bran, and why are refined products much more useless, and sometimes even more harmful?

To answer, I'm going to go a little deeper into the basics of biology first, just to give you an idea of ​​what bran is.

Everyone knows perfectly well what wheat grains look like. They consist of three main elements, such as: the germ, which is capable of developing a new life; the kernel, which contains sufficient amounts of sugar and starch. They are necessary to nourish the future young plant; the outer shell of the grain - it protects it from mechanical damage, temperature fluctuations, and other external influences.

Compound

The germ contains vitamins B and E, as well as essential trace elements. The coarse shell of the grain contains valuable substances such as cellulose, lignin and pectins. The finer the grinding, the less nutrients remain in the flour.

Scientists have calculated how much wheat grain loses as a result of fine grinding: vitamin B1 - 86%, B2 - 70%, B6 - 60%, folic acid - 70%, calcium - 50%, phosphorus - 78%, iron - 84%, copper - 75%, magnesium - 72%, zinc - 71%, chromium - 87%, manganese - 71%, fiber - 68% and so on. Agree, the numbers are depressing. Now it becomes quite clear that bread, purified from all impurities, at the same time loses almost all useful substances.

Useful properties of bread with bran

Now it has become quite clear that bran is useful. Scientists have found that the grain shell contains vitamin B6, thanks to it, a person becomes more calm and balanced;

Vitamin B12, riboflavin and gluic acid contribute to the proper functioning of our nervous system;

Thiamine or vitamin B1 also affects the activity of our body, and is involved in many important processes that are aimed at maintaining life;

Bran is rich in vitamin E and ascorbic acid, the benefits of which have long been known to everyone;

Vitamin D, PP, is essential for the full functioning of the nervous system, for the normal functioning of the liver and vascular system;

Lipominic acid serves as a kind of energy "corrector" for the functioning of many organs;

Bran is rich in zinc, and this element, as you know, is necessary to improve brain activity, that is, it is shown to mental workers.

The fact that such bread is good for our body is also confirmed by many successful studies. For example, its use significantly suppresses appetite, while causing a feeling of fullness, and also has a beneficial effect on the microflora of the digestive tract.

Bran also has the ability to absorb toxins and harmful substances, helping to remove them from the body. They increase immunity, and the iron content in the blood, which is necessary for the normal process of hematopoiesis.

Due to the rich chemical composition of bread containing bran, it is recommended to use for people suffering from pathology of the gastrointestinal tract and cardiovascular system. It must be present in the diet of those who are overweight or obese.

It also has cleansing properties, so its use has a beneficial effect on those who suffer from diseases of the kidneys, liver and have joint pathology.

Due to the high content of dietary fiber, which regulates the functioning of the intestines, the level of sugar in the blood decreases, and "bad" cholesterol is excreted from the body. How? Yes, by binding bile acids ... Therefore, its use is simply necessary for the prevention of atherosclerosis.

As for endocrine pathology, and in particular diabetes mellitus, bran helps to slow down the breakdown of starch and lower the glycemic index of other products, and metabolism is also effectively regulated.
This bread is also useful for patients with oncology, especially those who have a tumor of the mammary glands.

Probably, the most useful bread is the one made from sprouted grain, the so-called malt bread, because it increases the amount of all vitamins, nutrients and microelements hundreds of times.

In many countries, at present, specialized varieties of bakery products are prepared, introducing up to 25% bran into flour. So, as you can see, now it has become simply fashionable to eat "healthy" varieties of bread!

Conclusion

Yes, compared to a refined product, bran products are not so tasty, but this is not the most important thing, because what matters is how useful they are for our body, what benefits they bring, how they saturate us with the most important elements for normal life.

Therefore, you and your family members include such breads in your diet. And what's the problem? Yes, no, it’s good that now their range satisfies any consumer demand. Eat bread - bakery products with bran, replace your usual refined products from premium flour, and you will always be healthy and live a long and happy life!

Tatyana, www.site

Nutritional value and composition of bread with bran

Bread with bran contains a number of vitamins: B1, B6, D, B12, E, PP, ascorbic acid, a whole complex of chemical elements, including iron and zinc, as well as fiber.

100g of bran bread contains:

• Proteins - 7.5.
• Fats - 1.3.
• Carbohydrates - 45.2.
• Kcal - 227.

The level of caloric content of bread with bran is not so small, however, this bakery product belongs to dietary foods. And thanks to the rich mineral complex, it is often introduced into the menu of therapeutic nutrition in sanatoriums and dispensaries.

Bran bread is one in which the bran is present in the dough itself, and not just sprinkled on top. The most useful bread with bran is the one that contains 30% bran. All the benefits that are in bran are contained in bread, since heat treatment in no way affects the valuable substances of grain shells.

Useful qualities of bran bread and contraindications for use

The use of bread with bran contributes to the normalization of the nervous system, brain, liver, vascular system and digestive system.

The use of this bread perfectly satisfies hunger and saturates the body, as a result of which you do not want to eat for a long time.

Bread with bran is often introduced into the diet of people with gastrointestinal disease, cardiovascular disease and liver disease.

This bakery product is enriched with lipoic acid, which is found in bran. This acid is often called a corrector for the human body system. This type of bread can be an excellent alternative to wheat bread, since bran bread is hard to overestimate.

An important component of bran is fiber, the use of which promotes digestion and is a sorbent that removes toxins from the intestines.

Attention! Bran bread should not be used for gastritis during exacerbations, with duodenal ulcers, colitis, hemorrhoids and pancreatitis. In any case, if you have the above diseases, then before using this bakery product, consult your doctor.

Bran bread for weight loss. Many diets include fasting days with green tea, salad, and two toasted bran bread. This is quite natural, because bread with bran gives an excellent feeling of fullness: you forget about hunger, and the diet is easier to tolerate.

Making bread with bran at home

Homemade bread, unlike store-bought, is a guarantee to feed your household with bread without dyes, emulsifiers and taste improvers, and if it is bread with bran, you will also get a very healthy bakery product.

Ingredients:

• Wheat flour of the highest grade - 500g.
• Wheat bran - 100g.
• Fresh pressed yeast - 5g.
• Salt - 8g.
• Granulated sugar - 30g.
• Butter - 15g.
• Drinking water - 330 ml.

Cooking:

1. Dissolve yeast and 250g flour in 250 ml of warm water in a bowl. Stir, cover with cling film and let rise for 2.5 hours. This is a dough that should increase in volume and be bubbly.
2. Next, add salt, sugar, butter, the remaining water, bran to the dough, mix and knead the dough.
3. Place the dough in a bowl, cover with cling film and let rise. The dough should double in size.
4. We divide the finished dough into 4 parts and form balls. We grease the baking sheet with oil, put the balls at a certain distance from one another and leave to come up for an hour.
5. When the products increase by 2 times, carefully make transverse cuts with a sharp knife.
6. In the oven, heated to 220ºС, put the bread for 10 minutes, and then reduce the temperature to 180ºС and bake until fully cooked.
7. Finished bread, sprinkle with cold water, put on a wire rack and wrap with a towel. After 4 hours, fragrant and tasty bread can be eaten!

The diet of a modern person is not ideal, and the main drawback of the menu is the lack of the required amount of fiber in it. Due to the excessive consumption of refined products that have gone through all the stages of purification, many disorders occur in the work of the digestive organs, leading to the appearance of many other problems. However, there are products that can restore balance. So, for example, bread with bran contributes to the additional enrichment of the diet.

The benefits and harms of bran bread

People who follow a proper diet replace conventional baked goods with bran bread, as it is reliably known that it benefits the body.

• Thanks to the dietary fiber in the composition, the regulation of bowel function is carried out. As a result, the body is cleansed of toxins, harmful cholesterol is eliminated.
• Useful substances contribute to the prevention of atherosclerosis.
• The level of sugar in the blood decreases.
• Trace elements help prevent and treat constipation.
• Bread of this variety has a beneficial effect on weight loss.
• Starts the work of the stomach, accelerates the absorption of substances.
• Improves the composition of the blood.
• Increases the level of hemoglobin.
• Grain fiber is beneficial in the event of iron deficiency anemia.
• The composition is useful for allergic reactions, skin problems, acne, hair loss.

The disadvantages of baking are minimal:

• not everyone likes the taste of the product - the product turns out to be rough and rough, not as airy and lush as baking based on refined flour without impurities;
• when using low-quality bran, there are taste notes of light bitterness in the finished bread;
• damage to the gastrointestinal tract by coarse particles in the composition is not excluded, therefore the product under discussion is not recommended for people suffering from ulcers, gastritis, colitis, pancreatitis.

The disadvantages also include a considerable calorie content of the product - about 330 kcal per 100 g.

For this reason, people with obesity should control the consumption of bread with bran. Do not eat more than a couple of small pieces per day.

Homemade bread in the oven

To make homemade bread in the oven, you must use the following ingredients:

• 250 ml of water;
• 0.25 kg of premium wheat flour;
• ½ st. l. dry yeast;
• 6 tsp bran;
• 3 tsp honey;
• 1 tsp salt;
• 15 g butter.