Wholemeal bread quickly. Country bread with whole grain flour. Ingredients for “Whole grain rye bread”

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Just recently I learned how to cook it myself whole wheat bread.

I was wondering why recently there has been a trend in the world to eat whole grain bread. How useful is this and how does this product affect my health?

It turned out to be very educational. The whole secret lies in whole grain flour, i.e. flour that has only been ground once and has not been cleared of various impurities.

In whole grain flour, namely in the grain itself, as opposed to regular flour there are elements useful for the body:

- fiber - which improves intestinal function and lowers cholesterol levels;
- Vitamin B - responsible for our energy;
- Vitamin E - protects our body from free radicals entering the body. By the way, there is no vitamin E in white flour, but there is plenty of it in whole grain flour, since the vitamin itself is located in the shell of the grain

Whole grain flour contains a large amount of various microelements, such as iron and manganese. Also, it does not contain starch, so it is easier to digest.

Definitely, whole grain bread is a very necessary product for our health. Of course, today it can be purchased in any store; its assortment is huge. But, how nice it is to make such bread with your own hands! It's impossible to describe the feeling when you take it out of the oven!

You can make whole grain bread yourself at home either in a bread machine or, if you don’t have one, in regular oven.

There are a huge number of recipes for whole grain bread; you can even make your own whole grain flour at home. Well, if there is no time to prepare flour, then we go to the supermarket and choose the right one

flour that suits our taste.

Excellent bread is made if you take whole grain flour and add a little regular flour to it, in a ratio of 60% to 40%, then your bread will be more airy. You can also add to flour

various cereals (whole grains) or sunflower seeds, or pieces of dried apricots. Experiment as you wish.

I am happy to share with you my recipe for whole grain bread.

To prepare you need:

2 cups whole wheat flour
1 cup wheat flour premium
2 packets instant yeast
4 tablespoons vegetable oil, optional olive oil
2 cups warm water
1 cup shelled sunflower seeds

In a deep bowl, mix flour + whole wheat flour + yeast and salt. In another bowl stir in warm water vegetable oil, then pour our dough into the water and oil. And knead for 5 minutes, gradually adding seeds. The dough should be non-sticky and “breathe” in your hands. Divide our dough into two parts, put it in molds, grease the dough with oil and sprinkle with seeds. Cover with a towel and leave to ripen for 1 hour. During ripening, our buns double in size. It remains to bake our bread in a preheated oven for about one hour. Once the bread is baked, let it cool completely.

As you can see, whole wheat bread not only tasty and useful product, and also, it can be very easily prepared at home yourself.

Real, healthy rye bread made from whole grain flour with guaranteed results. It turns out very tasty, fragrant bread. I have worked out the recipe down to the smallest detail; for several months now I have been baking more than one loaf of it every week and treating it to my parents - everyone really likes it. I use fast-acting yeast - I haven’t tried making it on dough yet, but anyone can try it. I also use baking powder - it’s more convenient, but you can replace it with slaked soda. I bake in an electric oven because I don’t have a bread machine, but I bake two loaves at once, so it pays for itself. This is my first recipe - it's worth starting with!

Ingredients for “Whole grain rye bread”:

(whole grain, wallpaper) - 3 cups.
/ (whole grain, wallpaper) - 1 cup.
(rye, fermented) - 4 tbsp. l.
(200 ml for steaming malt + 1 glass (230 ml) for dilution) - 430 ml
(fast-acting, for 500 g of flour) - 11 g
(for 500 grams of flour) - 1 pack.
— 2 tbsp. l.
— 2 tbsp. l.
— 1 tsp.
(in grains) - 2 tbsp. l.

Cooking time: 30 minutes

Recipe for “Whole grain rye bread”:

Prepare the ingredients. For some, finding whole wheat flour in the city will be difficult. In my city there is S. Pudov’s production and, accordingly, a store - I buy almost all the ingredients from them. All this is also sold in online stores, although it is more expensive, but healthy bread is worth the effort spent searching. I won’t talk about the benefits of bread made from whole grain flour - the Internet is full of information, especially if you are already reading this recipe, you probably already know.

Before you start preparing the ingredients, it is better to boil the water to save time - when you prepare it, it will already boil. The first step is to steam the fermented rye malt. Steamed malt produces much more flavor than when added dry. To do this, pour 4 tbsp. l (without a slide) of malt into a bowl and pour 200 ml of boiling water. You need to mix well and continue cooking the ingredients. For dilution, I also heat the water to 50 degrees, although you can add cold water. I have an electric kettle with variable heating temperature, so I first set it to 50 degrees, heat it up, pour a glass of water for dilution and then set it to boil, but this is not necessary.
At this stage, you can still add spices that you like and require steaming - this is a field for experimentation. I added dried tomatoes and a mixture of herbs - it's not for everyone, I like it.

While the malt is steaming, you need to crush the coriander in a mortar. I strongly recommend taking coriander beans - it gives a wonderful aroma. If you don’t have a mortar, you can use a blender, or, as a last resort, crush it with a kitchen hatchet. The more you use manual work in cooking, the more you will give your good energy to the bread and it will definitely turn out to be as healthy as possible!

Mix flour, yeast, baking powder, salt, coriander in a bowl. The weight is approximately 500 grams of flour, but it is better to measure in glasses (I use a 230 ml glass). By this time, the malt should have already steamed and this mass should become noticeably thick; this will take about 10 minutes. During this time, the mass will cool down a little and you need to dilute it with the remaining glass of water (230 ml). Next add 2 tbsp. l honey (it’s better not too much so that the bread is not cloyingly sweet) and olive oil. You can replace it with refined sunflower, but you will lose the aroma. After all the mixing, the temperature of the resulting mass should be no more than 55 degrees, otherwise it will not work when mixed with yeast. After all the described manipulations, my mass turns out to be at approximately the same temperature.
As a result, you now have a dry flour mixture and a liquid malt mass.

Now mix everything together until smooth. I first mix with a spoon until it works, then with one hand. I wet the second clean hand in water, clean the first, wet both and stir with both hands, periodically wetting it in water. There is a little trick here - you don’t need to wash the cup of malt right away, but fill it with water and wet your hands in it. There is still oil left on the walls, so your hands will not only be wetted with water, but also with oil - they will stick less. Rye dough for bread it is very sticky and has the consistency of clay, so it is necessary to wet your hands when kneading. No more flour needs to be added - with the specified proportions the dough turns out as it should. Make a ball out of it, cover with a towel and place in a warm place for 1.5 hours.

After 1.5 hours, the dough rises and increases in volume by one and a half times.

Grease the baking dish with butter. If you don’t have a mold, you can bake round bread, but it’s inconvenient to use it for sandwiches.
We wet our hands with water, knead the risen dough and place it in a baking dish. I distribute it into the corners so that the shape is more regular. Next, I smooth it with a wet hand on top to get a smooth surface. Cover with a towel and leave for another 40 minutes in a warm place.

The dough rises once again in the mold and takes on an appetizing shape. Now put the bread in an oven preheated to 180 degrees for 45 minutes. I have an electric oven - I set it to the top + bottom heating mode, without blowing (with blowing I get a hard crust). Ovens are different, so at the end of the time, check for a match so that it is not raw, but you definitely shouldn’t overcook it for more than 10 minutes.
When taken out of the oven, you need to cover the bread with a towel, directly in the pan, and leave it to ripen for several hours until it cools completely. In principle, when it is slightly warm, it can be removed from the mold and served. I usually prepare bread in the evening and leave it to ripen until the morning - this is the best option.

It turns out to be such a wonderful, tasty and aromatic bread. Thanks to whole grain flour, it is not only healthy, but also very filling - sandwiches with it for breakfast satisfy your hunger for a long time. I always store bread in the refrigerator in a bag. The longest it stayed with me was 3 weeks (we were just leaving) and remained completely edible, without any mold, which cannot be said about store-bought bread. I don’t have a bread bin as such, as it’s unnecessary, so I haven’t tried storing it without a refrigerator.
In terms of cooking time, purely manual work with preparations is no more than half an hour, and the rest is waiting, during which you can do other things.
Bon appetit everyone and good luck making this wonderful bread!

Bread is the head of everything. This old proverb perfectly characterizes the famous pastries. Bread is served with almost all dishes: soups, cereals, meat, fish, salads, with the exception of desserts. But if there is a fresh loaf of white and some jam or butter, then you don’t have to worry about what to serve for tea.

What could be tastier than fresh, aromatic, soft and warm bread? And if this baking is made with your own hands, then there are simply no comparisons! Try baking bread from whole grain flour in the oven, and you will understand that there is nothing more appetizing and tasty. The tender, melt-in-your-mouth crumb, incredibly crispy crust and dizzying aroma of fresh baked goods will appeal to all family members.

Whole grain flour is a very healthy product that even those who carefully monitor their figure can afford. Thanks to coarse, this flour does not contain cholesterol and helps cleanse the body of toxins. Bread, which contains a whole grain product, can be eaten every day without any damage to your figure and health.

If you think that making bread at home is difficult and time-consuming, then you are mistaken. This is a very simple process that does not take much time. Detailed, step by step recipe will help you bake fragrant bread without any difficulty.

Ingredients

Water – 200 ml;
Whole grain flour – 150 g;
Wheat flour – 150 g;
Dry yeast – 1 tsp;
Sugar – 1 tsp. with a slide;
Salt – 0.5 tsp;
Vegetable oil – 1.5 tbsp.

How to make delicious wholemeal bread in the oven

First of all, you need to prepare yeast dough for future bread. Combine both types of flour and mix the mixture well. Prepare a container suitable for kneading the dough. Pour half of the total amount of flour into it, add dry yeast, sugar and salt.

Pour in warm water and mix well. Recommended liquid temperature is 30-35 C.

Pour in vegetable oil and stir again.

Start adding the remaining flour mixture, sifting it through a sieve. This should be done gradually, kneading the mass with a spoon.

When the dough is thick enough, continue kneading with your hands. Depending on the quality of the product, you may need a little more flour. Ready dough should be soft, elastic and not stick to your hands.

Grease a large bowl with vegetable oil and place the prepared dough in it. Cover the container with a clean towel or cling film, and send to a warm place for one hour.

After the specified time, the dough will increase 2-3 times. Place it on the work surface and knead it thoroughly with your hands on all sides.

Roll the dough into a log shape. Then form a loaf, slightly rounding its edges. Cover a baking tray with parchment paper and place the dough there. Make 3-4 cuts on the surface of the bread with a knife, giving it a resemblance to a factory-made loaf. Leave in a warm place to proof for another quarter of an hour.

Immediately turn on the oven to 180°C. It is necessary that it warms up well. Place the baking sheet with the loaf in hot oven for 20-30 minutes. The time depends on the power of your stove.

The finished product will have a ruddy, golden color. To be sure, pierce the loaf with a wooden skewer. If there is nothing left on the stick, the bread is ready, and stuck pieces of dough indicate that the baking process is not completed.

Wrap hot wholemeal bread in a warm, clean towel and leave until completely cool. The weight of the finished loaf is about 500 grams.

Cut the finished bread into portions and serve for the dinner table or evening tea. Bon appetit!

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Whole grain bread without yeast

This type of bread will appeal to all lovers. yeast-free baking. Fragrant, soft inside and crispy outside, deliciously tasty and, importantly, low in calories. To make baking in the oven more elegant and refined, the top of the loaf can be sprinkled with sunflower, pumpkin or sesame seeds.

Ingredients:

milk - 200 ml;
cereals– 120 g;
whole grain flour – 250-300 g;
baking powder – 10 g;
vegetable oil – 1 tbsp;
salt – 0.5 tsp;
sugar – 1.5 tsp.

Preparation:

Before you begin the process of preparing bread dough from whole grain flour without yeast, you need to turn on the oven at 225 C. When the baking time comes, it will already be well warmed up.
Grind oatmeal using a coffee grinder or food processor. You don’t have to do this, but then the structure of the bread will be coarser.
Sift flour into a large bowl, add oatmeal, salt and baking powder.
In a separate container, combine sugar and vegetable oil, then pour in the milk. Mix the mixture thoroughly until smooth.
Pour the liquid part into the dry ingredients in a thin stream, continuously stirring the mixture with a spoon.
Continue kneading with your hands. Add more flour if necessary. You should get it moist, soft dough, a little sticky to your hands.
Form the dough into a ball and place it on a greased baking sheet. Press it slightly with your palms to form a round loaf. If desired, sprinkle the top with seeds or sesame seeds.
Place the bread in the oven for 20-30 minutes. The readiness of the baked goods is checked using a wooden skewer.
Wrap the hot bread in a clean towel and let it cool.

Ancient folk wisdom says: “Bread is the head of everything!” And indeed it is. Not even the most banal meal or the most luxurious feast is complete without it. Various sandwiches, crispy toasts, unusual canapés, 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 it comes out of the oven! You can also just cut off the crispy crust, grate with garlic and salt - and enjoy, enjoy, enjoy...

Did you know that 15 years ago the best cake was considered to be a piece of bread spread with butter and sprinkled with sugar?

Comes from ancient times

Bread appeared a long time ago at the dawn of humanity - almost 8,000 years ago. Each community had its own special way of preparing it. Initially, the bread was a simple round flatbread, but over time it took on the shape familiar to us all. Nowadays every nation has its own signature national recipe bread, which can easily be called the hallmark of the country’s culinary side. For example, the French cannot imagine their life without long loaf- baguette, and the residents of Armenia are crazy about lavash.

Variations on the theme of bread

Bread can be different 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 in 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.

Complete benefit

Whole grain bread is rightfully considered the most beneficial for health. It is unique in its composition useful substances, and also has an extraordinary, indescribable taste. This 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 made from them contain a huge amount of substances beneficial to the body, such as B vitamins, fiber, minerals, large amounts 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 the magical property of negating the risk of increased blood sugar levels.

Also, bread made from whole grain flour reduces the level of bad cholesterol and has a beneficial effect on cardiovascular system. For those who want to lose extra pounds or simply maintain their figure, whole grain bread is a must! It is lower in calories compared to its counterparts, and complex carbohydrates and fiber satisfy hunger faster and more harmlessly than buns, long loaves or regular white bread.

Baking at home

Nowadays, the healthiest bread can be bought without any problems 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's not difficult at all, the main thing is to strictly follow the instructions. Experienced housewives claim that whole grain bread in a bread machine, prepared at home, turns out much tastier and healthier than store-bought. Try it and see for yourself.

Classics of the genre

So, you were inspired and in a great mood, and you decided to bake whole grain bread. The recipe is for real delicious bread It’s not easy to find - you can try a lot of options, but still not find that “your” bread that not only you, but also your household will like. Therefore, we advise you to start with the simplest and suggest 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 tablespoons;
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 the honey in it. Then lay out all the ingredients as 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 you start kneading, look under the lid and check how the dough is forming. If it is liquid, add a little flour. If, on the contrary, the dough is hard, crumbles and falls apart, add a few tablespoons of water. When you like the type of dough, close the lid of the bread maker and wait until the program ends, then carefully remove the bread and leave to cool.

That's all - whole grain bread, the recipe of which even a preschooler can master, is ready and fragrant for the whole house. The aroma of fresh baked goods will surely bring the whole family to the table, and your culinary skills will receive many words of praise.

Without rye - nowhere

It would seem that there is nothing healthier than whole grain bread. But no! The healthiest of whole grains is bread made from whole grain rye flour. It is full of health: vitamins B and PP, fiber, zinc, phosphorus, manganese, as well as fructan, which promotes the growth and development of favorable intestinal microflora.

Whole grain rye bread can be easily and simply prepared at home, because, as you know, homebaked bread- three times 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.

You must first pour yeast into the bottom of the bread machine container, then sift the wheat and rye flour. Then add salt, sugar, spices and butter, and then pour in the milk. All that remains is to set the program for rye bread and wait until the end of baking. That's all - the fragrant bread is ready!

If there is no yeast in the house

The recipe for yeast-free bread made from whole grain flour will be very useful for those who are on a diet and taking care of their figure. This kind of dietary bread is no more difficult to prepare than usual, except that you will need a little more ingredients 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.

In a dry frying pan, fry flax seeds, sesame seeds, bran, seeds and nuts until golden brown.
Take a bowl and mix all the dry ingredients except flour.
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 needs to be set to the “baking” or “cake” mode so that additional time is not wasted on kneading.

After an hour the bread will be ready! All you have to do is give it time to cool - and you can serve it!

Hot, hot, out of the oven

A decade ago, people had no idea about home bread makers and baked bread in a conventional oven. And our grandmothers and great-grandmothers saw the times when an ordinary stone stove served as an oven. And the baked goods turned out no worse, on the contrary - much tastier and better. True, it was necessary to put in much more effort.

If you still haven’t got a bread maker, it’s broken, or you just want to plunge back into those times and bake bread in the oven or oven - use the recipe for baking whole grain bread without a bread maker.

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 ingredients and knead the dough thoroughly. It should be tight and sticky. Then form a ball and place it on a baking sheet lined with parchment and cover with a saucepan or bowl to prevent the dough from losing its round shape. Wrap everything in a terry towel so that the dough can “breathe” and “reach.” Leave for an hour and a half.

After this time, the bread is ready for baking. If desired, it can be brushed with egg and sprinkled with sesame seeds and oat bran or seeds.

Our bread must be baked in an oven preheated to 180 degrees for 30 - 40 minutes until golden brown.

Let's say "Yes" to experiments!

Any whole grain bread can be made tastier and more interesting in taste. 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 certainly enjoy bread with the addition of Provençal or Italian herbs and cumin, while originals will be happy to taste bread with sun-dried tomatoes or garlic.

Try, experiment - and you will probably come up with your own signature, unique whole grain bread, which family members and friends will enjoy, and your girlfriends will definitely ask for the recipe.

Bon appetit and good health!

Add the rest of the whole grain flour to the sifted flour. Wheat flour sift and mix with whole grain flour, add salt and yeast, stir.

Dissolve honey in warm water. Pour this water in parts into the mixture of flour and yeast, knead the dough.

Gather the slightly sticky but fairly dense dough into a ball and place on a baking sheet lined with parchment and well sprinkled with flour. Cover the dough with film and leave in a warm place for 30-40 minutes.

Next, knead the dough a little more so that it almost stops sticking to your hands, form a ball (the structure of the dough will already change, it will become denser), place it again on a baking sheet with flour. Cover with film and leave for another 30-40 minutes.