Although there is an opinion that bread does not apply to useful products, you can not agree with this when it comes to homemade baking. And even more so if you bake bread from whole grain flour in the oven, the recipe does not contain any harmful additives. In itself, such a flour is very useful, there are many fiber, vitamins, trace elements, but it is not used in pure form in baking. I add wheat flour into this recipe for whole grain bread. Without it, the dough is badly rising, it will break. And from the mixed you can make bread of any form - even though loaf, even a loaf or loaf.

In the texture of whole grain bread, coarse than wheat, and it is more loose. Perfectly stored for several days, without losing taste and freshness.

Ingredients

To prepare bread from wholegrain flour, you will need:

• warm water - 0.5 glasses;
• wheat flour - 50 g (or 2 tbsp. l. with high mountain);
• salt - 0.5 h. l;
• sugar sand - 0.5 tbsp. l;
• fresh pressed yeast - 10 g

• water - half a cup;
• wheat flour - 180 g;
• whole grain flour - 100 g;
• olive or sunflower oil - 2 tbsp. l.

How to prepare bread from whole grain flour. Recipe

Poisa is convenient to do in a deep non-screamer bowl so that it grows up, and not spread to the sides. From the cube of fresh yeast, I cut off the plate, mix with salt and sugar.

Dissolve yeast cleaner in warm water. If the salt is not completely clean (the cooking is grayish), after dissolving all components, water across the sieve.

I do a liquid, flour will need only 50 grams. Be sure to sift it.

Stir, if there are lumps, rub in a spoon or a wedge. The opara will be liquid, approximately as the dough on lush pancakes.

I cover, clean it in heat for 20 minutes. If you make a thick pure, it will be longer. There is a rule: the thick of the layer, the longer it is exposed.

I pour warm water, stirring with the jar and sucking two types of flour, leaving a pair of wheat spoons for the knead. In my opinion, the proportions are ideal, the whole grain bread in the oven rises well, it is evenly embarrassed, the crumbs are loose, not painted.

After stirring, I pour olive oil. You can replace it with sunflower or add any other. The oil helps to knead the smooth dough and improve the taste of bread.

I spray the board with flour, spread loose, coarse dough. At first, the dough will be sticky, wet, but the flour is not in a hurry. I roll the dough on the flour, then knead my palms, I fold, I roll over and thus smear about ten minutes.

After some time, the dough will gather in a lump, to wash it easier. In terms of texture, it will not be smooth, but will acquire softness and homogeneity.

At the end of the kneading forming a blank in the size of the form. You can give another form: roll up into a bunny or make a baton.

It will be in shape to break up bread with wholegrain flour. because of small content Glutenna repeatedly may not rise, so we immediately determine it for a permanent place.

I cover with a towel, I put it in the oven preheated to +40 degrees (the fire is turned off). In the heat, bread will rise in 30-35 minutes, it will grow three times. I don't give any more to break so that it is not a peroxide and did not open in the oven.

I rearranged the form upstairs on the stove. The oven is heating up to 180 degrees. I send bread in the oven, bake 30 minutes, until the ruddy crust appears on top. We take out, lubricating warm water for a shiny crust and return back for another five minutes.

By the way, do you know that the color of the crust depends on and when you lubricate bread, buns, pies? Everything wrote in detail and made photos of finished baking.

I get out, but we take out of ten minutes after ten minutes, I give bread a little move away, relax from the heat. Fully cool on the lattice under the towel.

Here, look, what a handsome man turned out! Well rose, the crumb into a large and small hole, a little loose, the crust is thin, uniform on all sides. And the taste of bread from whole grain flour is excellent! Bake on health, waiting for your feedback and comments. Your Plushkin.

Remember! Wholeroneous flour has a short shelf life - not more than 6 months, so pay attention when buying a grinder on the date!

Warm clutch with jam - what can be tastier?

"Whole grain bread is bread prepared from a full flour of coarse grinding, called usually too whole grain.

Whole grain flour is an all-grained (without removing bran) grain grain. In such a flour, not only there are absolutely all components. whole grain, including grain embryo and all peripheral grain shells. They are in whole grain flour in the same proportions as in the grain itself. For our body, for many millennia, adapting precisely to whole grain, this is a very important circumstance.

Starting from the mid-70s of the 20th century, scientists study the effects of solid grain of cereals on the human body. According to these studies, people involving whole grain bread in their daily diet are less susceptible to the risk of cardiovascular and oncological diseases, less often suffer from the diabetes of the second type. Also, whole grain bread helps to reduce the level of harmful cholesterol in the blood.

Wholegrain bread is ideal for those who follow their figure and weight. Due to its high content in whole grain products of fiber and other biologically active substances, saturation comes from a significantly smaller amount of food, in comparison with power only with pure easily dismissed carbohydrates.

Whole grain bread cooked on Zakvask contains all indispensable amino acids, carbohydrates, fiber, vitamins B1, B7, PP; Minerals: sodium salts, potassium, phosphorus, iron, calcium, as well as trace elements: gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes. Apparently, it is no coincidence that the breads are called gold. Bread on Zakvask gives the maximum intogon effect, that is, actively removes from the pancreas, liver, gallbladder enzymes and others necessary for the full digestion of the substance that improves the intestinal motorcycle. A person who is eating such bread is filled with energy, ceases to hurt cold illness, His posture straightened, immunity is restored.

Now I try to oven exactly the whole grain bread, like bread for every day. His children eat with great pleasure, and spouse. Senior Son I make a sandwiches on the basis of this bread and do not worry that he will be hungry. The younger has improved formerly sluggish digestion and significantly decreased manifestations atopic dermatitis. Using whole grain bread, I am satisfied with my waist, I also notice that the condition of the skin, nails and hair improved.

The main difference of whole grain bread from the usual is that the crude grain is used in its manufacture. Thus, in flour from such grains, all components are preserved, which are useful for our organism. Studies were conducted, as a result of which they revealed that people who systematically eating whole grain bread were less likely to suffer from cardiovascular and cancerous diseases. It has been established that the use of solid grain products is charged with an additional energy. At the same time, people who are struggling with extra kilograms are also recommended to include such products in the diet. In our article we will talk about how to prepare whole grain bread.

Wholegrain bread in the oven

At home, whole-grain bread bursts quite simply. Prepare it once, you are unlikely to want to buy the store.

Ingredients:

• whole-grain flour - 600 g;
• yeast - 3 h. spoons;
• salt - pinch;
• sugar - 1 h. spoon;
• water - 250 ml.

Cooking

Yeast, sugar and salt add to warm water, mix and put for 10 minutes to a warm place. Then add about 2/3 flour into this mass, we knead the dough covering the napkin and leave somewhere for an hour. During this time, the mass should increase twice. The dough by ignion and sleep in it the rest of the flour, well intervene it.

The shape for baking bread lubricate the oil and sprinkle a little flour. We post the dough into it (in volume it should take less than half of the form), cover with a towel and leave for 40-50 minutes. During this time, it should rise again, but pay attention to the fact that the whole grain flour dough rises not as much as the usual. We put the shape into the oven preheated to 180-200 degrees and bake about 40-45 minutes. The finished bread is removed from the form and wrap it in a towel to cooling. We check the readiness of a wooden skewer if it is dry, it means that the bread is ready. By the same recipe you can prepare and wholegrain rye bread.

Whole grain bread on Zapvask

When cooking bread is allowed to mix ordinary flour with whole grain. All the same, this bread will be tastier and more useful than usual.

Ingredients:

For layout:

• water - 120 ml;
• flour 1 grade - 100 g;
• zakvaska - 20 g.

For dough:

• flour 1 grade - 270 g;
• whole grain flour - 130 g;
• large oatmeal - 80 g;
• vegetable oil - 30 g;
• honey - 30 g;
• water - 150 ml;
• milk - 50 ml;
• salt - 0, 5 h. spoons.

Cooking

If the bread is planning a furnace in the morning, then the opaar is better made from the evening. To do this, mix the flour with water and Zavskaya and leave for 12 hours at room temperature. In the morning we knead the dough: the first grade flour, wholegrain flour, oatmeal, honey, dissolved in water, vegetable oil, milk and salt are added to the piping. We wash the dough and leave about 2.5 hours. Now we form with wet hands, laying it into a shape, lubricated with oil, and bake at 250 degrees about 10 minutes, then we reduce the temperature to 200 degrees and bake about 40 minutes.

Wholeroneous flour bread in a slow cooker - recipe

Ingredients:

• potato decoction - 300 ml;
• flour of the highest grade - 150 g;
• whole-grain flour - 350 g;
• creamy oil - 20 g;
• sugar - 20 g;
• yeast - 15 g;
• salt is a pinch.

Cooking

Instead of potato beam, you can use conventional water. In the warm liquid, dissolve sugar and yeast, let it stand about 10 minutes. Then add flour, salt and mix the dough to the resulting mixture. The bowl of the multicooker is lubricated with butter (you can use margarine). I put the dough into it and leave to approach. To do this, for 10 minutes we turn the heating mode, and then, without opening the multicooker cover, we leave for another 20 minutes. I exhibit in a multicooker mode "crust", cooking time 2 hours. Whole grain bread in a slow cooker is ready.

Wheat and rye bread made of whole grain flour before baking can be sprinkled from above oatmeal, sesame, flax seeds or seeds. So it will turn out more tastier.

Today I will share the recipe for the preparation of the most important dish in any culture and religion - bread. Among the many recipes, I chose the easiest and healthy. We will oven the most useful bread - wholemeal bread.

Ingredients: Wholeroneous flour - 0.5 kg, dry yeast - 5 gr., Salt - 10 gr., Sugar - 20 gr (white) or 25 gr. (brown), water - 300 ml, olive oil - 30 gr., Egg - 1 pc., Sunflower seeds - 50 gr., seed seeds - 20 grams.

To begin with, I ask the flour flour through a sieve - flour will get loose and comfortable in work.
One-piece flour is also called "luggage", "wholegrain", "grain", "all-breeding". It is manufactured by grinding the whole grain together with the shell.
Sunflower seeds and sesame dried at a preheated frying pan - not long, five minutes. In addition to sesame and seeds, you can also use linen or pumpkin seeds. We add yeast, salt, sugar or 20 grams of honey to flour, mixed manually. A small advice: after you got yeast from the refrigerator, give them a few minutes to stand in warm so that they come to life.
We launch a food processor with nozzles for a dough at a small speed for one minute and gradually pour water to the resulting mixture. It should be heat, but not warmer 35 degrees.
5 minutes the dough rests - it is necessary that the water we added, absorbed. We launch the combine on medium speed, add two tablespoons of olive oil in a couple of minutes and continue to mix five minutes. The dough should be soft and elastic, but do not stick to the hands.
Sprinkle the table with flour; Hands lubricate olive oil. We ignore the dough on the table and put it in the container, also pre-lubricated with olive oil. ATTENTION, the volume of the container must be twice the volume of the test. Cover the container with a film and put the dough hour for two rest.
Our dough rose; Now the easiest and most pleasant stage is the forming of bread. I share the dough in half. Making elongated buns-bars. Remember, before such bars were sold in Soviet stores, 12 kopecks cost? It was very tasty to drink them with milk.
Good memories cause good emotions, and this is one of the main components of cooking. Think about those for whom you cook, pass the warmth of your hands, your energy, then food will not only be delicious, but also useful.
We carry bars on the baking sheet. Cover the towel and let's relax. And in the meantime, we put up to 220 degrees.
Lubricate our buns whipped egg and sprinkle dried seeds. Now we send this beauty into the preheated oven for 30 minutes.
So that the bread turns out to be truly beautiful at the initial stage, add steam. For example, to put a four-minute capacitance with boiling water in the oven. And in modern stoves there is a special function for this.
In half an hour we will reach the fragrant, amazing, delicious breads. We put it on the grille and let it cool.
We baked a real bread whole grain bread, tasty and useful. I want to warn you right away: carefully! After you once bake bread on this recipe, relatives and friends will ask to cook again and again. Get ready and enjoy!

© Uriel's culinary school Stern. Bread from whole grain wheat flour with sunflower seeds and sesame - recipe (video and text)
From the cycle "Dinner in the Big City"

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Any curious consumer is interested in the composition of whole grain bread. Well, this desire deserves praise, for the person consists of what he eats. Let all adherents and calm down: the composition of whole grain bread is not so rich in component components, but in this product there are so many useful substances that the ruddy buns and the sweet meal is the content and not dreamed.

What is the following choice of whole grain bread

On its composition and appearance . All information on the product label is written at all for Rospotrebnadzor, but for the buyer. And everyone has eyes. Bread components are indicated in order to reduce their quantity in a bakery product. And if in the first place there is a "flour of a bakery wheat of the first grade", then such bread has nothing to do with a whole relationship. Whole grain bread with bran - unreal product. Where else to pour them, if there is more bran in such a flour than enough. Black whole grain bread is the same absurd product, because black bread is obtained by adding a boiled rye flour or malt. And in the bread from solid grain such components can not be, and the color of such a product - gray, with very noticeable blurred bran.
The presence of preservatives and other "chemistry" in this product is not provided. But the fact is that now most products are not made according to GOST, but by that. That is, manufacturers are free to change the recipe at their discretion. What to do customers? Be extremely attentive when buying and always read what is written on the label. By the way, such a product like whole grain bread, calorie has a different: from 180 to 225 kcal. This is due to the absence or presence of additives that change this indicator. For example, a product containing sunflower seeds in its composition will be more caloric in relation to the product with the addition of garlic.

Is it possible to bake such bread yourself

You can not, but you need! Moreover, the flour of their whole grain is sold in the store. True, it costs two times more expensive than the flour of the highest grade, which, in fact, is very funny, because everything should be the opposite. After all, the higher the yield of flour from the grain, the more cheaper. For example, the yield of flour of the highest grade is equal to 30%, and the yield of flour from solid grain is 100%. That is, such a product does not pass any additional technological stages, but it is more expensive. Again absurd. I'll see, perhaps, it is on marketing.

Whole grain bread, the recipe of which is quite simple, bake better at home, using not only bread maker for these purposes, but also other devices. Even a child will cake from whole grain flour flour in the oven, the main thing is to know recipe. Here it is:

• Wheat flour in / s - 400g.
• Wheat flour wallpaper (it is from solid grain) - 300g.
• Yeast - 3 ppm
• Sugar - 2 tbsp.
• Water - 400g.
• Vegetable oil - 3 tbsp.
• Salt - 1 tsp.

Technology: Yeast is bred by a small amount of warm water, and a sugar spoon is added to this mixture. The yeast mixture is half an hour in a warm place to activate. After, all ingredients are mixed with each other (except oil), and a ball is formed from the test, which is cooked with oil and stacked in a bowl that is put in a warm place. The dough must come up. The process lasts about 1 hour. After that, 2-3 battons are formed from the test, which should shift during half an hour. After that, cutters are made on the surface of the baton, in order to release the surplus carbon dioxideFormed as a result of fermentation. If this is not done, the crust is filled. Bread bakes in the oven 30-40 minutes at a temperature of 200-220 degrees.

Whole grain bread in a slow cooker Cooking even easier. Here is the prescription.