Today, the nutritional advertising campaign is becoming more popular. As you know, the basis of a healthy diet is bread - the most necessary guest on the table. You can’t do without this product even during the period of exhausting and strict diets. If you want to lose weight, do not rush to immediately completely abandon the use of grain dishes. For example, for people who maintain their figure, modern stores offer different types and names of whole grain bread - a source of natural trace elements and vitamins of plant origin. What is the use of such baking for a person? And how to choose really quality product in the shop?
Whole grain bread - why is it called that?
Whole wheat flour, rye, oats, millet and corn (coarse grinding) is used to make bread. Cereal grains - the main component of the product, are used in baking, both ground and whole. As a source of vegetable protein, fiber, vitamins and complex carbohydrates, cereal bread is known useful properties and low calorie content.
Leading trade marks are ready to advertise their products in any way. The abundance of the assortment makes it difficult to choose a quality and really useful product. How to understand the types of whole grain bread offered by the store?
The Roscontrol website compiled a rating of manufacturers - suppliers diet baking on the shelves. The presented samples have passed the laboratory compliance of chemical and physical indicators, organoleptics and are recognized as complying with GOST standards.
Popular manufacturers of whole-grain bread that has passed state control and is sold through stores (name)
- Producer CJSC Khlebozavod No. 22. Bread "Darnitsky" the energy value 207 kcal.
- Producer "BKK Kolomensky". Bread "Borodinsky" - energy value 200 kcal.
- Produced by Fazer LLC. German whole grain bread "Burge" (recipe from Germany) - energy value 200 kcal.
The shelf life of the product is indicated on the packaging by the manufacturer, as a standard it is from 4 to 10 days. But what if the bread has lain for several days?
Lovers of low-calorie breakfasts in the morning can offer a great option diet food- Whole grain toast. Having undergone heat treatment, it retains almost all taste and useful qualities main ingredient. In addition, dehydration (drying in a toaster) prolongs its shelf life and, accordingly, its safe consumption.
Why Choose Whole Grain Bread?
How to choose a really good product from the range offered by the store? Choosing whole wheat bread, learn as much information about the product as possible. For example, before going shopping, it is advisable to read a couple of informative articles about useful substances ah, composition and substitutes allowed by GOST standards natural ingredients when baking the finished product. Store marketing is powerless if you know what to buy. Therefore, we arm ourselves useful information in advance.
So, the visual rules for choosing whole grain bread:
- carefully read the composition of the product indicated on the package. Grain baking should not contain extraneous flour impurities, dyes, artificial preservatives, starch, soy ingredients and other components;
- On the label, the manufacturer must list the main ingredients first. The phrases "enriched", "natural", "multi-grain" are not preferred. The bread is called "whole grain" or "whole grain" - and nothing else;
- pastries densely strewn with cereals or seeds immediately arouse suspicion of marketing tricks. So the manufacturer hides a bright look or visible flaws. Real whole grain bread is taupe in color;
- carefully study the product section. The color inside should not be white, since the preparation uses unpeeled cereals, ground with the outer shells of the germs;
- the grain texture of baking is a rough surface interspersed with bran, so it will not be superfluous to make sure that there are bran impurities;
- whole grain product is dense and heavy - an easy way to check this using a control scale;
- look closely at the listed sugar and salt content of the product. In real bread, no more than 200 g of salt and 2 g of sugar per 100 g. For sweetness, GOST allows the addition of a natural dye - honey or molasses.
- Now we consider the packaging - here the amount of fiber per 100 g of the product is indicated. According to the GOST food standards, at least 6 g of fiber is required per 100 g. Often, the manufacturer does not write these indicators, or stamps them in small handwriting.
note, whole grain bread with "5.98 g fiber" is not natural product. The indicator indicates the addition of foreign impurities in order to reduce the cost of production costs.
The next point of study is fats. Vegetable oil, cooking oil, margarine - such components are excluded from the composition of whole grain products approved by GOST.
The main ingredients are written on the labels at the beginning of the list of ingredients. Pay attention to "sweet": sugar and molasses should be listed at the end. The main purpose of the whole grain product is dietary and healthy nutrition, which means that the indicator of natural sweeteners is minimal.
Summing up, we will make small conclusions: the first in the list of ingredients of whole grain bread are grain, water and wholemeal flour. All of the following are natural flavorings. Dried fruits, nuts, and seeds are the manufacturer's clever ploy to hide additional impurities that increase the calorie content of the baked goods and thus increase the price value of the bakery unit.
The benefits of whole grain bread
To understand the benefits and harms of a whole grain product, let's look at history. Since the time of Tsarist Russia, gray and black bread was intended for the poor. With the development of the chemical and food industries, whole flour baking gained popularity. As it turned out, coarse grinding products are healthier than White bread. The content of valuable substances makes grain products rich in coarse fibers, trace elements (zinc, iron, iodine, calcium), plant enzymes, vitamins (group B, E) and organic acids. Coarsely ground pastries are especially valued due to the presence of dietary fiber - once inside, they swell and absorb toxins. The process helps to cleanse the body, normalizes digestion, and prevents constipation.
The most main feature whole grain bread - it fills with the energy necessary for a fulfilling life. Constant use of the product improves well-being, gives moral and physical strength, restores health, reduces the manifestation of chronic diseases.
Whole grain baking is useful for people with diabetes or suffering from chronic cardiovascular diseases, atherosclerosis, coronary heart disease. A hearty product suitable for use during moderate physical exertion or professional sports.
However, such useful baking has some limitations. Vegetable fibers of bread are gastric resistant - they are not digested, so the inclusion of grain products in the menu for people with peptic ulcers of the digestive tract (gastritis, pancreatitis, enteritis) should be agreed with the doctor.
It is better to give grain pastries to children from 2-3 years of age. By that time, the baby's body will get stronger for the full absorption of nutrients.
Wholemeal bread calories
Due to the composition of the product, 100 grams of whole grain products account for from 170 to 246 kcal. The content of proteins is up to 14 g, fats up to 4 g, carbohydrates up to 38 g, fiber up to 2 g. This is enough for a healthy lifestyle - you can eat no more than three pieces, and you are provided with a feeling of satiety for the whole day.
Information for comparison - 100 grams of white bakery product contains at least 260 kcal, proteins up to 8 g, fats up to 3 g, carbohydrates up to 10 g, fiber up to 0.7 g.
How much can you eat toasted bread without harm to health
And now let's talk about what can be done from whole grain bread without harm to the body. As one of the best options light breakfast from low-calorie toast. Heat treatment in a toaster preserves all the useful qualities of such bread as much as possible, however, it is still not recommended to feast on toast without borders.
For a full-fledged state and well-being for an adult, 200 grams of toast per day is enough. Small children are recommended to consume no more than 60 grams of dried slices. The content of heavy fiber is still unsafe for the child's body, so it is better to teach the baby to breakfast with toast from the age of 2.
What happens to baked goods on toast
The technology for drying fragrant crusts is quite simple to perform. Place two equal weight pieces in the toaster. The spirals of the appliance emit infrared rays, which evaporate the water from the product, while lightly frying the pieces on both sides.
The advantage of toasting is that the bread turns brown in a short amount of time without the addition of fat. So, the calorie content of baking does not increase.
However, there are mixed opinions about toast. Some people believe that the toaster, by drying food, makes it unhealthy. This is a wrong judgment, when evaporating, additional ingredients (for example, water, salt, sugar, oil) are not used at all. So, dried baked goods simply cannot be harmful.
Benefits of toast bread
So what are the benefits of whole grain baked toast? Since there are some restrictions on the use of these products for people with intestinal diseases, toast is the best option. Shrinkage allows coarse fibers to less irritate the gastric mucosa, which makes it possible to enjoy toast and lose weight even for those with gastritis.
Harm of bread from toast
Where there are adherents of healthy eating, there are opponents. Therefore, often, encouraging advice from loved ones nullifies the desire to lose weight without giving up your favorite toasts.
Drying pastries like an oven, the chemical processes of the toaster stimulate the formation of acrylamide, the simplest representatives of carboxylic acid, on the surface of the toast. The substance is toxic to the liver and kidneys. However, the assertion that toasts are toxic is incorrect - when dried, a minimum amount of acrylamide substance is formed. Acrylamides can cause significant harm to health only with excessive use of too fried pieces.
Should You Eat Whole Grain Bread? while following a diet - it's up to you, of course. Even during a gentle hunger strike, the awakened body needs nutrients, so 2-3 slices in the morning with a cup fragrant tea Without sugar, it certainly won't hurt. After all, good health and a charge of vivacity should come first, even when choosing a body weight category. Therefore, lose weight for health and in no case do not deny yourself your favorite habits of eating toast in the morning.
Having a bread maker makes it very easy to bake nutritious and healthy whole grain bread. However, even if there is no such unit, you can bake bread in the oven. It turns out with a moderate density and a stunning ruddy and crispy crust.
Recipe content:
The cooler it is outside the window, the warmer it should be in the house. Will give a magical atmosphere of comfort and warmth fragrant pastries. Especially tasty and appetizing is whole grain bread, which is not as expensive and time-consuming to cook as it seems at first glance. In addition, it is much more useful and nutritious than the purchased counterpart. However, to achieve a good result, it is important to have all necessary ingredients, fixtures, and of course, to know some subtleties.
Whole grain bread is a healthy and healthy pastry made from unrefined flour. This means that the shell (outer layer) is not removed from the grains before grinding, which contains all the necessary valuable nutrients, incl. fibers, vitamins, minerals. In white flour, the endosperm of the seed is crushed, the husk (bran) with germs is sifted, because of which the product loses valuable elements.
In principle, whole grain baked goods can be made from any type of grain, however, as a rule, they are made from rye flour, because. in whole wheat flour, a bitter taste prevails. Whole grain rye flour is darker and coarser than white. Whole grain rye bread is heavy and slightly beaten with a taupe undertone. It remains moist, fresh and does not crumble for a long time. Black bread made from whole and refined grains, simply tinted with malt. Therefore, when buying it, you must carefully study the composition on the label. The main factor by which the composition can be determined is 50% wholemeal flour.
What are the benefits of whole grain bread?
Studies have shown that whole grains improve the digestive system, reduce the risk of heart disease, diabetes, and obesity. Other benefits of a diet based on whole grain bread: a longer feeling of satiety, reduced cravings for sweets, improved mood. The fiber and antioxidants found in whole grains reduce the risk of cholesterol and blood clots.
Making whole grain bread is not difficult if you know some subtleties and secrets. One of the important points is the choice of flour, it must be of the first and highest grades. But you can also cook from second-class flour, but add a little bran to the composition.
- It is better to sift the flour through a sieve so that it is enriched with oxygen, which will make the bread porous and airy.
- Improves the quality of bread - yeast. But they must first be diluted with warm water, and sugar will speed up the fermentation. I advise beginner bakers to work with dry yeast, and as they gain experience, switch to sourdough.
- Baking powder is better not to use.
- The dough should "fit" in a dark, warm place without drafts.
- The utensils used must be clean, otherwise the bread will quickly become moldy.
- All foods must be at room temperature. Therefore, if they were stored in the refrigerator, as butter or eggs, they must first be removed and heated.
- Sprinkle the bread pan generously with flour.
- Do not immediately place the dough in the oven, let it "reach" a little in the form.
- During baking, do not open the oven - the bread is afraid of the cold.
- Bread loves hot temperatures, so preheat the oven to 250-260?
- Before loading the bread into the oven, sprinkle the chamber with water, then the bread will have a more tender crust.
- Check the readiness of the bread with a toothpick. Without removing the bread from the oven, pierce the crust - if the toothpick comes out clean and dry, then the bread is ready.
- The bread extracted from the brazier must be left for an hour so that it “ripens”.
homemade bread recipe whole grain flour done, not complicated. Especially if this is the recipe of the famous culinary expert Tatyana Litvinova. She shared her experience and revealed all the secrets.
- Calorie content per 100 g - 247 kcal.
- Servings Per 1 Bread
- Cooking time - 3-4 hours
Ingredients:
- Potato decoction - 400 ml
- Rye flour of the first grade - 350 g (for dough), 400 g (for dough)
- Dry yeast - 2 tsp
- Sugar - 1 tbsp without a slide
- Salt - 2 tsp
- Vegetable oil - 70 g
- Milk - for brushing
How to make whole wheat bread step by step:
- For the dough, dissolve the yeast in a lukewarm potato broth. Add sugar, flour and stir until smooth. Cover the bowl with a towel and set aside for half an hour to ferment warm.
- Knead the dough. To do this, add the second portion of flour to the dough in parts and mix.
- At the end of the batch, add salt and oil.
- Knead the dough for 20 minutes until elastic.
- Grease a deep bowl with oil and lay out the dough. Cover it with a towel and let it warm for 1.5 hours.
- Punch down the dough and place on a floured board. Shape into a loaf and place seam side down on parchment paper. Cover with a towel and leave for 30 minutes to double in size.
- Lubricate the bread with milk, make a 1.5-2 cm deep incision on the upper part with a knife and transfer it to a hot baking sheet.
- Place the bread in a preheated oven at 230°C and bake for 5 minutes. Then reduce the heat to 180°C and continue baking for another half an hour.
To bake homebaked bread from whole grain flour in the oven, it is not necessary to have an expensive bread machine available. A fragrant and lush loaf is not difficult to make with your own hands. The main thing is to have good recipe and listen to the advice of the chefs.
Ingredients:
- Wheat flour - 1 tbsp.
- Rye flour - 1 tbsp.
- Oat flour (or oatmeal) - 0.5 tbsp.
- Bran - 0.5 tbsp.
- Soda - 1 tsp
- Kefir - 2 tbsp.
- Salt - 1 tsp
- Vegetable oil - 1 tbsp.
- Sift the flour through a sieve to saturate it with oxygen.
- Add soda, bran with salt and mix.
- Pour kefir with oil into a bowl and knead a homogeneous smooth dough.
- Give it a round shape, cover with a towel and leave in a warm place to rise for 20 minutes.
- Treat the surface of the baking dish with vegetable oil.
- Then put the dough into it and leave to stand for room temperature half an hour.
- Preheat the oven to 250°C and send the bread to bake.
Happy owners of a multicooker can bake bread without any problems, even without a bread machine and without using an oven. The slow cooker will perfectly cope with this task and make amazingly tasty bread for dinner.
Ingredients:
- Rye flour of the first grade - 200 g (for dough), 150 g (for dough)
- Milk - 150 ml
- Dry yeast - 1 tsp
- Sugar - 1 tbsp
- Salt - 1 tsp
- Vegetable oil - 35 g
- Yolk - for brushing
- Dissolve yeast in warm milk.
- Add flour with sugar and stir until smooth.
- Cover the bowl with a paper towel and set aside to ferment warm for 20 minutes.
- Knead the dough. To do this, pour the second portion of flour into the dough in parts and mix. Add salt and butter.
- Knead the dough for 15 minutes until elastic.
- Lubricate the multicooker bowl with a thin layer of oil. Because she's covered non-stick coating, then it does not need an abundant amount of oil.
- Put the dough in a bowl, cover with a towel and let rise for an hour in a warm place.
- Take it out and punch it down again. Return to bowl and cover with towel. Leave for half an hour. During this time, the dough will increase in size.
- Lubricate the bread with yolk and turn on the “baking” mode in the multicooker. Close the lid and bake the product for 35 minutes.
- When the end of program signal sounds, turn the bread over to the other side and turn on the “keep warm” mode for 10 minutes.
Any curious consumer is interested in the composition of whole grain bread. Well, this endeavor is commendable, for man is what he eats. Let all adherents calm down: the composition of whole grain bread is not so rich in component components, but this product contains so many useful substances that ruddy buns and the sweet little kalachik never dreamed of such content.
Why Choose Whole Grain Bread?
On its composition and appearance
. All information on the product label is written not at all for Rospotrebnadzor, but for the buyer. And everyone has eyes. Bread ingredients are listed in decreasing order of their quantity in a bakery product. And if “Baking wheat flour of the first grade” is in the first place, then such bread has nothing to do with whole grains. Whole grain bread with bran - an unreal product. Where else to pour them, if there is more than enough bran in such flour. Black whole grain bread is just as absurd as black bread is obtained by adding boiled rye flour or malt. And in whole grain bread, there cannot be such components, and the color of such a product is gray, with very noticeable inclusions of bran.
The presence of preservatives and other "chemistry" in such a product is not provided. But the fact is that now most of the products are manufactured not according to GOST, but according to TU. That is, manufacturers are free to change the recipe at their discretion. What should buyers do? Be extremely careful when buying and always read what is written on the label. By the way, a product such as whole grain bread, calorie content is 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 nutritious than a product with the addition of garlic.
Is it possible to bake such bread yourself?
It is not possible, but it is necessary! Moreover, their whole grain flour is sold in the store. True, it costs twice as much as premium flour, which, in fact, is very funny, because everything should be the other way around. After all, the higher the yield of flour from grain, the cheaper it is. For example, the yield of premium flour is 30%, and the yield of flour from whole grains is 100%. That is, such a product does not go through any additional technological stages, but it costs more. Again absurd. Let's put it down to marketing.
Whole grain bread, the recipe of which is quite simple, is better to bake at home, using not only a bread machine, but also other devices for this purpose. Whole wheat bread in the oven even a child will bake, the main thing is to know recipe. There he is:
- Premium wheat flour - 400g.
- Whole wheat flour (it is also made from whole grains) - 300g.
- Yeast - 3 tsp
- Sugar - 2 tbsp.
- Water - 400 gr.
- Vegetable oil - 3 tbsp.
- Salt - 1 tsp
Technology: yeast is diluted with a small amount of warm water, and half a spoonful of sugar is added to this mixture. The yeast mixture is placed for half an hour in a warm place to activate. After that, all the ingredients are mixed together (except for the butter), and a ball is formed from the dough, which is coated with butter and placed in a bowl, which is placed in a warm place. The dough should come up. The process takes approximately 1 hour. After that, 2-3 loaves are formed from the dough, which should be separated for half an hour. After that, cuts are made on the surface of the loaves in order to release excess carbon dioxide formed as a result of fermentation. If this is not done, the crust will burst. Bread is baked in the oven for 30-40 minutes at a temperature of 200-220 degrees.
To begin with, let's figure out what the essence of whole grain bread is and why it is called that. For the manufacture of this type of bread, wholemeal flour is used - when it is obtained, all the constituent grains, together with the shell, are ground and go into the dough. That is why you can see large particles in whole grain bread, which are not found in ordinary bread.
The benefits of whole grain bread
Since the composition of whole grain flour includes a grain shell, almost all products made from it are much more useful than those that contain flour of the first or second grade. It is in the shell that contains all the vitamins, useful enzymes and amino acids, and the inner part of the grain consists of almost nothing but carbohydrates. Therefore, we recommend that all girls who are on a diet or carefully monitor their figure switch to whole grain bread.
This type of bread helps to remove toxins, heavy metal salts and radioactive particles from the body, and is also rich in fiber, which cleanses the intestines and helps prevent cancer. Whole grain bread helps fight diabetes, coronary heart disease and obesity.
Such bread is better digested, improves metabolism and is good for the intestines. But for people with diseases of the gastrointestinal tract, it is better to give up whole grain bread - it can cause frustration and exacerbations.
Where to buy whole grain bread?
If you set a goal, whole grain bread is easy to find, especially in big cities. In the bakery department, carefully look at the products that are sold in the package. It should say that the bread is whole grain, or look for whole grain flour or wholemeal flour in the composition.
Ancient folk wisdom says: "Bread is the head of everything!" And indeed it is. Not a single most banal meal and not a single most luxurious feast can do without it. Various sandwiches, crispy croutons, unusual canapes, original salads- this is just a modest list of dishes in the preparation of which bread is the main ingredient. And how delicious it smells when just out of the oven! And you can also just cut off a crunchy crust, rub with garlic and salt - and enjoy, enjoy, enjoy ...
Did you know that even 15 years ago the best cake was a piece of bread, buttered and sprinkled with sugar?
Comes from antiquity
Bread appeared a very long time ago at the dawn of mankind - almost 8000 years ago. Each community had its own, special way of preparing it. Initially, bread was a simple rounded cake, but over time it acquired a shape familiar to all of us. Now every nation has its own brand national recipe bread, which can be safely called calling card culinary side of the country. For example, the French cannot imagine their life without a long loaf - a baguette, and the inhabitants of Armenia are crazy about lavash.
Variations on the theme of bread
Bread can be different both in taste and color: black, gray, white, salty, spicy, sweet ... It is baked from flour different types: from wheat, oatmeal, rice, corn. There are recipes according to which various additives are added to it to improve the taste, for example Provencal herbs or raisins and even lard! But the most delicious and healthy of all types is whole grain bread.
Solid benefit
Whole grain bread is considered to be the most beneficial for health. It is unique in its composition of useful substances, and also has an unusual, indescribable taste. Such bread is baked from whole grain flour, which is ground whole grains of various whole grain crops, such as wheat, oats, corn, rye, rice, millet, buckwheat.
Whole grains and flour from it contain a huge amount of substances useful for the body, such as B vitamins, fiber, minerals, a large amount of protein and complex carbohydrates.
Whole grain bread has a very beneficial effect on human health. It is especially useful for people with a disease such as diabetes, as it has a magical property to negate the risk of high blood sugar levels.
Whole grain bread also reduces the level of bad cholesterol and has a beneficial effect on the cardiovascular system. For those who want to lose extra pounds or just maintain a figure, whole grain bread is a must! It is less high-calorie compared to its counterparts, and complex carbohydrates and fiber satisfy hunger faster and more harmlessly than buns, loaves or ordinary white bread.
We bake at home
Now the most healthy bread can be easily bought in any supermarket. However, if you like to tinker with your baked goods and have a bread maker at home, whole wheat bread can be easily made at home. It is not difficult at all, the main thing is to strictly follow the instructions. Experienced housewives They say that whole grain bread in a bread machine, cooked at home, is much tastier and healthier than bought in a store. Try it - and see for yourself.
Classics of the genre
So, you were visited by inspiration and good mood and you decide to bake whole grain bread. It is not easy to find a recipe for truly delicious bread - you can try a lot of options, and still not find the very "your" bread that will appeal not only to you, but also to your household. Therefore, we advise you to start with the simplest and offer classic recipe bread made from whole grain flour.
So, for one loaf of magic bread you will need:
- whole grain Wheat flour- 560 grams;
- vegetable oil - 2 tablespoon;
- water - 350 milliliters;
- dry yeast - 1 teaspoon;
- salt - 1 teaspoon;
- honey - 2 tablespoons.
In a saucepan, heat the water to 37-40 degrees so that it is warm, but not hot, and dissolve honey in it. Then lay out all the ingredients as it is written in the instructions for your bread machine and select the main program + medium crust color + medium loaf size. Turn on the bread maker.
5-7 minutes after the start of kneading, look under the lid and check how the dough is formed. If it's runny, add some flour. If, on the contrary, the dough is hard, crumbles and falls apart, add a few tablespoons of water. When you like the look of the dough, close the lid of the bread maker and wait until the end of the program, then carefully remove the bread and leave to cool.
That's all - whole grain bread, the recipe of which even a preschooler will master, is ready and fragrant for the whole house. The aroma of fresh pastries will surely bring the whole family to the table, and your culinary skills will receive many laudatory words.
Without rye - nowhere
It would seem that there is nothing more useful than whole grain bread. But no! Whole grain rye bread is considered the most useful of whole grains. It has solid health: vitamins of group B and PP, fiber, zinc, phosphorus, manganese, as well as fructan, which promotes the growth and development of a favorable intestinal microflora.
Whole-grain rye bread can be easily and simply prepared at home, because, as you know, homemade bread is triple tastier.
So, you will need:
- whole grain rye flour - 250 grams;
- whole grain wheat flour - 225 grams;
- milk - 380 grams;
- sugar - 1.5 tablespoon;
- salt - 1.5 tablespoon;
- dry yeast - 2 teaspoon;
- cilantro seeds (if you like it) - 1 teaspoon;
- cumin - 1 teaspoon.
At the bottom of the capacity of the bread machine, you must first pour the yeast, then sift the wheat and rye flour. Then add salt, sugar, spices and butter, after that pour milk. It remains only to set the program for rye bread and wait for the end of baking. That's it - fragrant bread is ready!
If there is no yeast in the house
The recipe for yeast-free bread made from whole grain flour is very useful for those who are on a diet and take care of their figure. Such dietary bread is no more difficult to prepare than usual, except that the ingredients will require a little more than usual.
Products for yeast-free whole grain bread:
- whole grain flour - 1 cup;
- wheat flour - 1 cup;
- oatmeal - 3/4 cup;
- nuts, seeds or dried fruits;
- kefir - 1.5 cups;
- olive oil - 4 tablespoon;
- bran, flax and sesame seeds - 3 tablespoons each;
- honey - 1 tablespoon;
- soda - 1 teaspoon;
- salt - 1 teaspoon;
- baking powder - 0.5 tablespoon.
- Toast the flaxseeds, sesame seeds, bran, seeds and nuts in a dry skillet until golden brown.
- Take a bowl and mix all dry ingredients except flour in it.
- In a separate container, mix oil, kefir and honey, transfer to a bowl with dry ingredients.
- Add flour and mix thoroughly.
- Since everything is already mixed, the bread machine must be set to the “baking” or “cake” mode so that no extra time is spent kneading.
An hour later, the bread will be ready! It remains only to give it time to cool - and you can serve it to the table!
From the heat, from the heat, from the oven
A decade ago, people had no idea about home bread machines and baked bread in an ordinary oven. And our grandmothers and great-grandmothers found those times when an ordinary stone oven served as an oven. And the pastries turned out no worse, on the contrary - much tastier and better. True, more effort had to be applied.
If you still haven’t got a bread machine, it’s broken, or you just want to plunge into those times and bake bread in the oven or oven, use the recipe for baking whole grain bread without a bread machine.
Ingredients:
- dry yeast - 1 teaspoon;
- whole grain flour - 360 grams;
- salt - 1 teaspoon;
- sugar - 1 tablespoon;
- vegetable oil - 1 tablespoon;
- water - 280 milliliters.
Mix all the ingredients and knead the dough thoroughly. It should be tight and sticky. Then form a ball and transfer it to a baking sheet covered with parchment and cover with a saucepan or bowl so that the dough does not lose its rounded shape. Wrap everything with a terry towel so that the dough "breathes" and "reaches". Leave for an hour and a half.
After this time, the bread is ready for baking. If desired, it can be greased with an egg and sprinkled with sesame seeds and oat bran or seeds.
It is necessary to bake our bread in an oven preheated to 180 degrees for 30-40 minutes until golden brown.
Experiments say "Yes!"
Any whole grain bread can be made tastier and more interesting by palatability. For example, you can add sunflower or pumpkin seeds to it, or add sesame seeds, flax seeds, dried apricots, prunes, raisins or various nuts to the dough. Spice lovers will surely enjoy bread with the addition of Provence or Italian herbs and cumin, and the originals will be happy to taste bread with sun-dried tomatoes or garlic.
Try, experiment - and you will surely come up with your own branded, unique whole grain bread, which will be enjoyed by both family members and friends, and friends will definitely ask for the recipe.
Bon appetit and good health!
