With a bread maker, it's 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 to have a moderate density and an amazing ruddy and crispy crust.
Recipe content:
- What is Whole Grain Bread?
- What are the benefits of whole grain bread?
- How to Bake Whole Grain Bread - Cooking Secrets
- Wholemeal bread
- Whole grain bread in the oven
- Whole wheat bread in a slow cooker
- Video recipes
The cooler it is outside the window, the warmer it should be in the house. Aromatic pastries will give a magical atmosphere of comfort and warmth. Whole grain bread is especially tasty and appetizing, which is not as expensive and time-consuming to cook as it seems at first glance. In addition, it is much healthier and more nutritious than its commercial counterpart. However, in order to achieve a good result, it is important to have all the necessary ingredients, tools, and of course, know some of the subtleties.
What is Whole Grain Bread?
Whole grain bread is a healthy and healthy baked product made from unrefined flour. This means that the shell (outer layer), which contains all the necessary nutrients, is not removed from the grains before grinding. fibers, vitamins, minerals. In white flour, the endosperm of the seed is crushed, the husk (bran) with embryos is sifted out, due to 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 rougher than white flour. Whole grain rye bread is heavy and slightly whipped with a gray-brown tinge. It stays moist for a long time, fresh and does not crumble. Whole and refined black bread is 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% coarse flour.
What are the benefits of whole grain bread?
Research has shown that whole grains improve the digestive system and reduce the risk of heart disease, diabetes, and obesity. Other benefits of a whole-grain bread diet include prolonged satiety, reduced cravings for sweets, and improved mood. Thanks to the fiber and antioxidants found in whole grains, the risk of cholesterol and blood clots are reduced.
How to Bake Whole Grain Bread - Cooking Secrets
Making whole grain bread will not be difficult if you know some of the subtleties and secrets. One of the important points is the choice of flour, it should be of the first and highest grades. But you can also cook from second grade flour, but add a little bran to the composition.
- It is better to sift 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 accelerate the fermentation. I advise beginner bakers to work with dry yeast, and as they gain experience, switch to sourdough.
- It is better not to use baking powder.
- The dough should "fit" in a dark, warm place without drafts.
- The dishes used must be clean, otherwise the bread will quickly become moldy.
- All foods should be at room temperature. Therefore, if they were stored in the refrigerator, like butter or eggs, then they must first be removed and heated.
- The bread pan must be sprinkled with plenty of flour.
- Do not immediately place the dough in the oven, let it "reach" a little in the form.
- Do not open the oven during baking - the bread is afraid of the cold.
- Bread loves hot temperatures, so preheat the oven to 250-260 ° C.
- 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 is clean and dry, then the bread is ready.
- The bread removed from the brazier must be left for an hour to “ripen”.
Wholemeal bread
Homemade Whole Grain Bread Recipe is perfect, not complicated. Especially if this is the recipe of the famous culinary expert Tatyana Litvinova. She shared her experience and revealed all the secrets.
- Caloric content per 100 g - 247 kcal.
- Servings - 1 bread
- Cooking time - 3-4 hours
Ingredients:
- Decoction of potatoes - 400 ml
- First grade rye flour - 350 g (for dough), 400 g (for dough)
- Dry yeast - 2 tsp
- Sugar - 1 tablespoon without slide
- Salt - 2 tsp
- Vegetable oil - 70 g
- Milk - for lubrication
How to make whole wheat bread step by step:
- For dough, dissolve the yeast in warm potato broth. Add sugar, flour and stir until smooth. Cover the bowl with a towel and set aside for half an hour to ferment while warm.
- Knead the dough. To do this, add a second portion of flour to the dough in parts and mix.
- Add salt and oil at the end of the batch.
- Knead the dough for 20 minutes until firm.
- Grease deep dishes with oil and lay out the dough. Cover it with a towel and leave to warm for 1, 5 hours.
- After that, knead the dough and place it sprinkled with flour on the table. Shape the bread and place seam side down on the parchment. Cover it with a towel and let it sit for 30 minutes to double the dough.
- Grease the bread with milk, make an incision 1, 5-2 cm deep on the upper part with a knife and transfer it to a hot baking sheet.
- Place the bread in a heated oven up to 230 ° C and bake the product for 5 minutes. Then reduce the heat to 180 ° C and continue baking for another half hour.
Whole grain bread in the oven
You don't need to have an expensive bread maker to bake homemade wholegrain bread in the oven. A fragrant and lush loaf is not difficult to make with your own hands. The main thing is to have a good recipe and listen to the advice of the chefs.
Ingredients:
- Wheat flour - 1 tbsp.
- Rye flour - 1 tbsp.
- Oat flour (or rolled oats) - 0.5 tbsp.
- Bran - 0.5 tbsp.
- Soda - 1 tsp
- Kefir - 2 tbsp.
- Salt - 1 tsp
- Vegetable oil - 1 tablespoon
Step by step for cooking whole grain bread in the oven:
- Sift the flour through a sieve to saturate it with oxygen.
- Add baking soda, bran and salt and stir.
- Pour kefir and butter 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 raise for 20 minutes.
- Treat the surface of the baking dish with vegetable oil.
- Then put the dough in it and leave to stand at room temperature for half an hour.
- Preheat the oven to 250 ° C and send the bread to bake.
Whole wheat bread in a slow cooker
Happy owners of a multicooker can bake bread without any problems, even without a bread machine and without using an oven. The multicooker will perfectly cope with this task and will make amazingly delicious 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 tablespoon
- Salt - 1 tsp
- Vegetable oil - 35 g
- Yolk - for lubrication
Step-by-step cooking of wholegrain bread in a multicooker:
- Dissolve the yeast in warm milk.
- Add flour and sugar and stir until smooth.
- Cover the bowl with a napkin 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 firm.
- Lubricate the multicooker bowl with a thin layer of oil. Since it is coated with a non-stick coating, it does not need an abundant amount of oil.
- Place the dough in a bowl, cover with a towel and leave to stand in a warm place for an hour.
- Take it out and wrinkle it again. Return to bowl and cover with towel. Leave it on 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 signal sounds for the end of the program, turn the bread over to the other side and turn on the "heating" mode for 10 minutes.
Video recipes:
