Homemade bread made from whole grain and rye flour. How to make your own whole grain bread. Option with sourdough

Whole grain bread has always been considered one of the healthiest types of bread, because it has a beneficial effect on both the digestive system and the entire body as a whole, because wholemeal flour contains a lot of fiber, as well as B vitamins. Such bread can be safely included in varied diets. In addition, whole grain bread turns out very tasty, with an incredibly delicate airy crumb and a soft crust. This bread will be even more tender if you prepare it using dairy products: whey, milk or low-fat kefir.

To emphasize the tenderness of whole grain bread, add some peeled sunflower seeds to it, after drying them in a dry frying pan. This addition will be the highlight of the bread.
In order for the process of making bread to go almost unnoticed for you, be sure to use the help of kitchen appliances - a food processor or bread maker: they will perfectly knead the smooth dough, and you will save a little time on other matters. This recipe used a Binatone BM-2068 bread maker. In addition, whole grain bread dough is quite soft and sticky, and kneading it by hand is not as convenient as using kitchen appliances.

Cooking time: 3.5 hours

Ingredients

• 1 cup whey or milk at room temperature
• 2 cups white wheat flour
• 1 cup whole grain wheat flour
• 3 tbsp. tablespoons peeled sunflower seeds
• 2 tbsp. spoons of wheat bran
• 2 tbsp. tablespoons vegetable oil without a strong odor
• 1 tbsp. spoon of sugar
• 1 teaspoon salt
• 1 teaspoon dry yeast

Today I will share a recipe for the most important dish in any culture and religion - bread. Among the many recipes, I chose the simplest and healthiest. We will bake the healthiest bread - bread made from whole grain flour.

Ingredients: whole grain flour - 0.5 kg, dry yeast - 5 g, salt - 10 g, sugar - 20 g (white) or 25 g. (brown), water - 300 ml, olive oil - 30 g, egg - 1 pc., sunflower seeds - 50 g, sesame seeds - 20 g.

First, sift half a kilo of flour through a sieve - the flour will be loose and easy to work with.
Whole flour is also called “wallpaper”, “whole grain”, “cereal”, “whole milled”. It is made by grinding the whole grain along with the shell.
Dry the sunflower and sesame seeds in a preheated frying pan – not for long, about five minutes. In addition to sesame and sunflower seeds, you can also use flax or pumpkin seeds. Add yeast, salt, sugar or 20 grams of honey to the flour and mix by hand. A little tip: after you take the yeast out of the refrigerator, let it sit in a warm place for a few minutes to let it come to life.
Run the food processor with the dough attachment at low speed for one minute and gradually pour water into the mixture. It should be lukewarm, but not warmer than 35 degrees.
The dough rests for 5 minutes - this is necessary so that the water we added is absorbed. Start the food processor at medium speed, after a couple of minutes add two tablespoons of olive oil and continue mixing for about five minutes. The dough should be soft and elastic, but not stick to your hands.
Sprinkle the table with flour; Lubricate your hands with olive oil. Punch down the dough on the table and place it in a container, also pre-greased with olive oil. Attention, the volume of the container should be twice the volume of the dough. Cover the container with film and let the dough rest for two hours.
Our dough has risen; Now the easiest and most enjoyable stage is shaping the bread. I divide the dough in half. I make extra long buns. Do you remember how these bars used to be sold in Soviet stores and cost 22 kopecks? It was very tasty to wash them down with milk.
Good memories evoke good emotions, and this is one of the main components of cooking. Think about those for whom you are cooking, transfer the warmth of your hands, your energy, then the food will turn out not only tasty, but also healthy.
Transfer the bars to a baking sheet. Cover with a towel and let rest a little. Meanwhile, set the oven to heat up to 220 degrees.
Brush our buns with beaten egg and sprinkle with dried seeds. Now place this beauty in a preheated oven for 30 minutes.
To make the bread truly beautiful, you need to add steam at the initial stage. For example, put a container of boiling water in the oven for a few minutes. And modern stoves have a special function for this.
Half an hour later we pull out a fragrant, amazing, delicious bread. Place it on a wire rack and let it cool completely.
We baked real whole grain bread, tasty and healthy. I want to warn you right away: be careful! Once you bake bread using this recipe, your family and friends will ask you to cook it again and again. Get ready and enjoy!

©Uriel Stern Culinary School. Bread made from whole grain wheat flour with sunflower seeds and sesame seeds - recipe (video and text)
From the series “Dinner in the City”

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Homemade bread made from wholemeal flour brings invaluable benefits to the human body. It contains a large amount of fiber, vitamins, minerals and complex carbohydrates. Even a small piece of such baked goods creates a feeling of fullness for a long time in the one who ate it. Therefore, it is ideal for supporters of proper nutrition. After reading today's post, you will learn how to bake whole wheat bread in the oven.

Classic version

This recipe produces incredibly tasty and aromatic bread with a beautiful crispy crust. It will be a pleasant addition to a family lunch or dinner. In addition, you can make very tasty breakfast sandwiches from it. To make soft and airy homemade bread from whole grain flour in the oven, you need to prepare all the required components in advance. To prepare the dough you will need:

• A glass of whole grain wheat flour.
• A tablespoon of yeast and granulated sugar.
• A glass of premium wheat flour.
• ½ teaspoon salt.
• Partial glass of drinking water.
• 3 tablespoons sunflower oil.

Process description

Combine sugar, salt and yeast in a suitable container. All this is poured with slightly warmed water and stirred thoroughly until all components are completely dissolved. Both types of flour are poured into the resulting liquid. Then sunflower oil is sent there and the dough is kneaded. This must be done for at least five minutes.

The resulting very soft and elastic dough is divided into seven approximately equal parts, balls are formed from them, which are placed in a heat-resistant container and put in a warm place. After an hour, the dough will almost triple in volume. After this, it can be sent to the oven. Bread is prepared from whole grain wheat flour in an oven heated to two hundred degrees for twenty-five minutes. This time is enough for it to be properly baked and covered with a crispy golden brown crust.

Option with barley malt

This recipe will surely appeal to adherents of proper nutrition. It involves the use of very useful and at the same time quite simple ingredients. To bake soft and flavorful bread from whole grain flour in the oven, you need to check in advance whether you have everything you need in your home. To prepare the dough you will need:

• A couple of tablespoons of dry yeast.
• 900 milliliters of filtered water.
• 1.5 kilograms of whole grain rye flour.
• 3 tablespoons barley malt syrup.
• 50 milliliters of vegetable oil.
• spoons of sea salt.

If you don't have the last ingredient on hand, don't give up on your plans. You can bake delicious bread from whole grain rye flour in the oven without it. In this case, sea salt is simply replaced with table salt.

Cooking technology

Heated water and dry yeast are combined in one container. Mix everything thoroughly and put it in a warm place. After ten minutes, barley malt syrup, vegetable oil and half the total amount of flour are added to the resulting liquid. Mix everything thoroughly, cover with a lid and leave for half an hour.

After thirty minutes, salt and remaining flour are poured into the resulting mass. Knead everything again and put it in a warm place for forty-five minutes. After this time, the risen dough is gently kneaded to get rid of large air bubbles and divided into two approximately equal parts. Loaves are made from each piece, placed in molds greased with vegetable oil, and left to rise. Bread is baked from whole grain flour in an oven heated to 230 degrees. After fifteen minutes, the temperature is reduced to 190 o C and waited for about another hour. Before serving, let the baked goods cool slightly. This is due to the fact that hot bread is harder to digest.

Option with mayonnaise

The recipe for bread made from whole grain flour in the oven described below involves the use of a not entirely standard set of ingredients. Therefore, make sure in advance that you have everything you need at your disposal. In your kitchen you should have:

• 400 grams of whole grain flour.
• Egg.
• 200 grams of wheat flour.
• A couple of teaspoons of dry yeast.
• 100 grams of fat mayonnaise.
• Half a tablespoon of granulated sugar.
• 250 milliliters of milk.
• A teaspoon of salt.

All of the above products will be required to prepare the dough. In addition, you will need some olive oil, shelled seeds, sesame and wheat grains.

Sequencing

In one bowl combine half the heated milk, salt and sugar. The resulting liquid is poured into a bowl with yeast and sifted white flour. Mix everything thoroughly, cover with a lid and leave on the kitchen table for twenty minutes.

In a separate container, combine raw chicken egg and mayonnaise. Shake everything slightly and pour the remaining milk into the resulting liquid. The resulting mass is added to the risen dough. Add flour little by little, knead a homogeneous dough, cover it with cling film and leave to rise. After an hour, it is divided into two halves, they are made into loaves and put aside. After forty minutes, their surface is greased with olive oil and sprinkled with a mixture of seeds, sesame and wheat grains. Bake bread from whole grain flour in an oven heated to one hundred and eighty degrees for half an hour.

Option with sourdough

This recipe is interesting because it involves the complete absence of yeast. It can be used to bake soft and porous homemade bread relatively quickly. To prepare the dough you will need:

• 200 milliliters of warm boiled water.
• 700 grams of whole grain wheat flour.
• A couple of teaspoons of salt.
• 700 milliliters of wheat sourdough.

Step-by-step technology

The starter is taken out of the refrigerator in advance so that it is slightly warmed up at room temperature. After about an hour, it is combined with pre-sifted flour and salt. Pour warm water into the same bowl, knead a fairly dense dough and place it in a baking dish, the bottom and walls of which are greased with vegetable oil. The top of the loaf is carefully leveled using a wet spoon. After this, cover the container with a clean towel and put it in a warm place.

When the dough has doubled in size, it can be put into the oven. Bread is prepared from whole grain flour in an oven heated to two hundred and ten degrees. After half an hour, the temperature in the oven is reduced to 100 o C and waited for forty minutes. The degree of readiness of the loaf is checked using a regular toothpick. If there are no lumps of dough left on it, then the bread is removed from the oven, cooled and served.

I haven’t posted recipes for a long time, although, of course, I continue to cook and bake. Lately I've been interested in baking homemade bread in the oven. I haven’t decided on sourdough yet, so for now I’m choosing recipes with a small amount of yeast. This rustic bread just won me over! This bread is so... bready!)) Yes, yes! When you take a slice of this rustic bread, you understand that this is exactly how bread should be, it smells like real homemade bread. Recipe taken from Hamelman's book. And I want to dedicate it to the wonderful cook Irisha irina_vip. Thank you for the inspiration!

Ingredients for “Rustic bread with whole grain flour”:

Recipe for “Rustic bread with whole grain flour”:

Prepare the dough in the evening. Dissolve 1 g of fresh yeast in warm water (150 g). (You need to take 0.2 grams of dry yeast). Wheat flour - sift 250 g, add 4 g of salt, water with yeast. Mix until smooth. Cover the bowl with cling film and let sit at room temperature overnight.

In the morning, dilute 3 g of fresh yeast (0.8 grams of dry) in warm water (195 g). Place whole grain flour (wheat and rye), 150 g wheat flour, 5 g salt, water with yeast in a bowl. And mix with a mixer fitted with spiral attachments at low speed for 3 minutes.

When the dough becomes homogeneous, add the dough.

Using the mixer again, but at higher speed, mix all the ingredients. This will take another three minutes. Add flour or water if necessary. The dough should be soft and slightly sticky. I added a little more flour, literally a tablespoon. And I kneaded the dough by hand for another 5 minutes. No oil is added according to the recipe, but when kneading by hand, I wet my hands with oil. This takes about a tablespoon of vegetable oil.
Cover the bowl with film and leave for 2.5 hours. After 50 minutes, knead the dough. After another 50 minutes, the warm-up needs to be repeated.

The finished dough must first be rounded. To do this, I flatten the dough into a rectangle and fold it in three...

Then I fold the short sides in thirds in the same way.

And from this “brick” I form a ball. Leave this ball, seam side up, to rest for 15 minutes, covering it with film.
By the way, I knead the dough using the same technology.

After the specified time, repeat the previous folding procedure with the dough and form a bun - a ball.
Leave the loaf to rise on the baking sheet for 60 - 70 minutes, seam side down. Don't forget to sprinkle the top with flour and cover the bun with cling film.

After an hour, make cuts on the bun and bake with steam at a temperature of 220*. Bake for 10 minutes, then reduce the temperature to 200*, leave for another 10 minutes. After this, remove the steam and bake the bread in a dry oven for 10 minutes. The bread takes 30 minutes to bake.
I make steam simply. I wet a terry natural towel with boiling water, put it in a metal mold and place it on the bottom of the oven.
Cool the finished bread on a wire rack.

The bread turns out very fragrant, so... real! With a crispy crust and very soft crumb. It was even difficult for me to cut the bread, it was so soft.
For the experiment, I left part of the bun, uncovered, for several days. Even on the third day the bread remained very soft.
I have already used several recipes from this book. In all cases, the dough is very soft, it is difficult to start kneading by hand, but by the end of the rise, after kneading, it becomes soft and pleasant, practically does not stick. In general, the dough should be kneaded completely by the mixer, but my ancient mixer is simply not capable of this. I advise you to carry out all procedures on a flour-dusted surface so that the dough does not stick and the structure of the loaf is not disturbed. And do not forget to “dip” your hands in flour so that the dough does not stick to them during the process of kneading and shaping.

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 you have a fresh loaf of white and a little jam or butter in the house, 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 grinding, 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. A 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 the yeast dough for the 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. The finished 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 place in 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 a 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 bread will appeal to all lovers of yeast-free baked goods. 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;
• oat flakes – 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:

1. 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.
2. 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.
3. Sift flour into a large bowl, add oatmeal, salt and baking powder.
4. In a separate container, combine sugar and vegetable oil, then pour in the milk. Mix the mixture thoroughly until smooth.
5. Pour the liquid part into the dry ingredients in a thin stream, continuously stirring the mixture with a spoon.
6. Continue kneading with your hands. Add more flour if necessary. You should have a moist, soft dough that is slightly sticky to your hands.
7. 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.
8. Place the bread in the oven for 20-30 minutes. The readiness of the baked goods is checked using a wooden skewer.
9. Wrap the hot bread in a clean towel and let it cool.