The main difference between whole grain bread and ordinary bread is that it is made with raw grain. Thus, in flour from this grain, all the components that are beneficial to our body are preserved. Studies have been conducted that have revealed that people who regularly consume whole grain bread, suffer less from cardiovascular and cancerous diseases. It is established that the use of products from whole grains charges the body with additional energy. At the same time, people who struggle with extra pounds are also recommended to include such products in the diet. In this article, we'll talk about how to cook whole-wheat bread on your own.
Whole-grain bread in the oven
At home, whole wheat bread is baked fairly simply. Having prepared it once, you probably will not want to buy a store.
Ingredients:
- whole-grain flour - 600 g;
- yeast - 3 tsp;
- salt - a pinch;
- sugar - 1 teaspoon;
- water 250 ml.
Preparation
Yeast, sugar and salt are added to warm water, mixed and put for 10 minutes in a warm place. Then add to this mass about 2/3 of flour, knead the dough, cover with a napkin and leave it for about an hour. During this time, the mass should double. The dough is kneaded and we pour the remaining flour into it, we mix it well.
Form for bread baking oil and sprinkle a little flour. Put the dough into it (by volume it should take less than half the form), cover with a towel and leave the minutes for 40-50. During this time, it should once again rise, but pay attention to the fact that the dough from whole wheat flour rises not so much as from the usual. We put the form in a preheated oven to 180-200 degrees and bake for about 40-45 minutes. Ready bread is removed from the mold and wrapped in a towel before cooling. We check the readiness with a wooden skewer, if it is dry, then the bread is ready. For the same recipe, you can also prepare whole wheat bread.
Whole-grain bread on leaven
When making bread, it is allowed to mix ordinary flour with whole grains. Anyway, such bread will be tastier and more useful than usual.
Ingredients:
For opary:
- water 120 ml;
- flour grade 1 - 100 g;
- yeast - 20 g.
For the test:
- flour grade 1 - 270 g;
- whole-grain flour - 130 g;
- large oatmeal flakes - 80 g;
- vegetable oil - 30 g;
- honey - 30 g;
- water - 150 ml;
- milk - 50 ml;
- salt - 0, 5 teaspoons.
Preparation
If you plan to bake the bread in the morning, then it is better to make an incense from the evening. To do this, mix the flour with water and leaven and leave for 12 hours at room temperature. In the morning we knead the dough: add flour of the first grade, whole-grain flour, oat flakes, honey dissolved in water, vegetable oil, milk and salt to the dough. The dough is kneaded and left for about 2.5 hours. Now we form bread with wet hands, put it in a greased form, and bake at 250 degrees for about 10 minutes, then lower the temperature to 200 degrees and bake for another 40 minutes.
Bread from whole wheat flour in a multivariate - recipe
Ingredients:
- potato broth - 300 ml;
- flour of the highest grade - 150 g;
- whole-grain flour 350 g;
- butter - 20 g;
- sugar - 20 g;
- yeast - 15 g;
- salt - pinch.
Preparation
Instead of potato broth, you can use plain water. In a warm liquid, we dissolve the sugar and yeast, let it stand for about 10 minutes.
Wheat and rye bread from whole-grain flour before baking can be sprinkled with oat flakes, sesame seeds, flax seeds or seeds. So it will get even more delicious.