Lush whole grain bread recipe. Whole wheat bread in the oven

When I saw it, at first I did not believe that it could turn out. How can it bake properly when it's basically just flour and water? It does not contain any yeast, no dairy products and eggs, even vegetable oil is not needed.

Since I treat store-bought bread with caution and prefer homemade bread, I decided to try it. I didn’t find whole grain rye flour, but I bought wheat flour (in a large hypermarket, a package with this flour was on the same shelf as ordinary flour).

For the bread I needed:

2 cups of flour
2 handfuls of oatmeal
1/4 spoon of soda, slaked with 5% vinegar
1 glass of warm water
1 teaspoon without a slide of salt (maybe even a little less)

According to the recipe, nuts and dried fruits were added to the bread, but because. my children can't do this, I decided to put some oatmeal instead of them and did not regret it. I will add that this amount of ingredients is enough for a small bun. In order for the whole family of 4 people to have enough bread for 2-3 days, I increased everything by 3 times.

Making Whole Grain Bread Without Yeast

In a container suitable for kneading dough, put the flour, cereals, add salt and stir. So the salt is evenly distributed in the flour. Next, put in a glass right amount soda, quench with vinegar (you can citric acid or even better lemon juice). Pour warm water into the flour and mix with a spoon. The dough is kneaded very easily, a fairly neat lump is obtained even without kneading by hand. Next, wet our hands with water and put our lump of dough into the form. It practically does not stick to wet hands.

Separately, about the form. I tried the oven in a non-stick pan, it turns out a very thick crust. In general, it must be said that the crust of this bread is very tough. The next time I took a metal mold, but the bread was fried on it. Then I bought baking paper and put it in a metal mold. As a result, the paper stuck to the bread. I got out of the situation: I wrapped hot bread with adhering paper in wet kitchen towel and left to cool. When the bread cooled, the paper peeled off nicely and the tough crust became soft.

Let's get back to cooking. I baked bread in the oven at about 200 degrees for about 1.5 hours, and the recipe needed 40 minutes. If you bake less, then it did not bake in my oven. I think the question here is exactly what kind of oven you have. I may have used less soda because I don't like baking soda to taste too much.

After the bread is cooked, as I wrote above, it is better to wrap it with a wet towel until it cools completely.

Me and my family love this bread. No yeast, no butter, no eggs or dairy products. This is just a godsend in fasting, because you get enough of such bread very quickly.

Dinner Angel!

Ekaterina Solovieva

Bread is the head of everything. This old proverb characterizes well-known pastries in the best possible way. Bread is served with almost all dishes: soups, cereals, meat, fish, salads, with the exception of desserts. But if the house has a fresh loaf of white and some jam or butter, then you don’t have to worry about what to serve with tea.

What could be tastier than fresh, fragrant, soft and warm bread? And if these pastries are made by hand, then comparisons simply do not exist! Try baking bread whole grain flour in the oven, and you will understand that there is nothing more appetizing and tasty. Delicate, melt-in-your-mouth crumb, incredibly crispy crust and dizzying aroma of fresh pastries will appeal to all family members.

Whole wheat flour - very useful product, which even those who carefully monitor their figure can afford. Due to coarse grinding, such flour does not contain cholesterol, and helps to cleanse the body of toxins. Bread, which contains a whole grain product, can be eaten at least every day without any damage to the figure and health.

If it seems to you 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 It will help you bake fragrant bread without any difficulty.

Taste Info Bread and Flatbreads

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 whole wheat bread in the oven

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

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

Pour in vegetable oil and mix again.

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

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

Lubricate 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 by 2-3 times. Lay it out on a work surface and knead it well with your hands on all sides.

Roll up the dough, giving it the shape of a log. Then form a loaf by slightly rounding its edges. Lay out the baking tray parchment paper and move the workpiece there. On the surface of the bread, make 3-4 cuts with a knife, giving it a resemblance to a factory loaf. Leave in a warm place for proofing for another quarter of an hour

Immediately turn on the oven at 180°C. It needs to be well warmed up. Send a baking sheet with a loaf to 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 wooden skewer. If there is nothing left on the stick, the bread is ready, and sticky pieces of dough indicate that the baking process has not been completed.

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

Cut the finished bread into portioned pieces and serve at the dinner table or evening tea. Bon appetit!

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Whole wheat bread without yeast

This bread will appeal to all lovers of yeast-free baking. Fragrant, soft on the inside and crispy on the outside, deliciously delicious and, last but not least, 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;
oatmeal - 120 g;
whole grain flour - 250-300 g;
baking powder - 10 g;
vegetable oil - 1 tbsp;
salt - 0.5 tsp;
sugar - 1.5 tsp

Cooking:

Before starting the process of making dough for bread from whole grain flour without yeast, you must turn on the oven at 225 C. When it comes time to bake, it will already warm up well.
Grind oatmeal with a coffee grinder or food processor. This may not be done, but then the structure of the bread will turn out to 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 milk. Stir the mixture thoroughly until smooth.
Pour the liquid part into the dry ingredients in a thin stream, constantly stirring the mass with a spoon.
Continue kneading with your hands. Add more flour if necessary. You should get wet soft dough slightly sticky to hands.
Shape the dough into a ball and place on a greased baking sheet. Press it lightly with your palms, giving it the shape of a round loaf. Sprinkle the top with sesame seeds or sesame seeds, if desired.
Send the bread to the oven for 20-30 minutes. Readiness of baking is checked with a wooden skewer.
Wrap the hot bread in a clean towel and let it cool.

Today we will look at whole grain bread, its features, benefits, common homemade recipes.

What is whole grain bread

The product in question is rightfully considered the oldest variety of bread. They were fed by the poor during Antiquity and the Middle Ages.
Today, whole grain bread is considered the most useful of the host of bakery products. But not all that glitters is gold. Many manufacturers deliberately cheat for the sake of increasing sales and profits.

So what is real whole wheat bread?

Appearance
The product should not raise doubts: smooth edges, uniform structure, no breaks, cracks and dents. A milky crust is a clear sign of an underbaked final product.

Color
Quality and real whole grain bread has a grayish-brown color. This is due to the peculiarities of the composition, namely, the processing of grains with an outer shell. Bran should be clearly visible. The product is heavier than the usual "white", fluffy and airy structure is rare.

Marking
The packaging must indicate the composition: type of flour, amount of fiber per 100 g, manufacturer. The name consists of the word "whole grain".

Main ingredients and calories

Whole wheat bread rich in complex carbohydrates which explains the high calorie content of the product. So, 100 g of the product contains 180-250 kcal, such a variation is explained by the presence / absence of chemical additives.

A few pieces flour product contain 36% daily allowance fiber, vitamins A, E, PP, B, magnesium and iron.

A high level of gluten is both harmful and beneficial to the human body: on the one hand, it is a storage protein, on the other, abundant consumption impairs the digestibility of food.

Whole grain bread most often consists of the following ingredients:

whole grain flour - the crushed powder is not sifted, but immediately gets on the shelves, into the dough. This is the reason for the presence of solid particles of different sizes;
yeast or sourdough;
spices, sugar, salt;
water and vegetable oil.

Bakeries, according to the approved recipe, can change or supplement the above "standard" set of components.

It is important to know!
In the era of Antiquity and the Middle Ages, whole grain bread was considered the food of the poorest stratum of the then society. Over time, breeders discovered beneficial features product, and today this food claims to be elite.

Wheat grain contains the maximum amount of macro and microelements, vitamins, minerals. Its interior is pure carbohydrate, hence high content fiber, calories.

Advantages:

providing the body with energy, an abundance of nutrients;
easy digestibility, stimulation of the intestines;

Each food product has its drawbacks, they did not bypass whole grain bread:

bacteria that enter the body along with large fractions of cereals;
indigestion and exacerbations in the presence of diseases of the gastrointestinal tract;
excessive use entails a violation of the body's metabolic processes, largely due to high level fiber.

To your attention a small recipe for homemade 100% rye bread.

For cooking we need: gas oven or other suitable devices.

Compound:

rye whole grain flour (300-350 gr);
rye sourdough (400 ml);
table salt (2 tsp);
powdered sugar (1 tbsp. l);
water (200 ml);
sunflower seeds or herbs (to taste).

Cooking technology:

For the night we leave the dough: 200 grams of whole grain flour, 200 ml of water.
The risen starter is combined with the remaining ingredients and kneaded into a soft, sticky dough.
Preparing a baking dish. Lubricate it sunflower oil, spread the dough (necessarily with wet hands).
We give time for proofing, the bread billet increases several times.
Before baking, we moisten the surface with water, make vertical cuts on the surface.
Sprinkle seeds on top and send to the most preheated gas oven.
After 10-15 minutes, we reduce the temperature regime, bring the product to readiness. The total cooking time is over 30 minutes.
Rye bread should be left on a wire rack to cool as soon as possible.

Homemade Whole Grain Bread Recipes

Using dry yeast (bread maker)
The cooking process requires the following components:

water (400 ml);
milk (10 ml);
sunflower oil (1 tbsp. l);
whole grain flour (600 gr);
table salt (11/2 tsp);
powdered sugar (1 tbsp. l);
dry yeast (1 tsp).

The main device is a bread maker.

cooking process

For ease of understanding, it is presented as step-by-step instruction With detailed description each item.

Step one
Pour all the ingredients into a container. Make sure that sugar and salt do not come into contact with the yeast. This is fraught with a premature reaction, its complete absence.

step two
We insert the container, set the baking time - whole grain bread will require 4.5 hours continuous work. Direct cooking will take about 30 minutes, and everything else is preparatory activities.

Step Three
A bread machine with support for accelerated mode will cope in 2.5 hours, keep in mind that the proportions of the components are calculated for 1 kg of the finished product.

Step Four
We are waiting for the successful completion of the exhibited program, the complete cooling of the bread on the wire rack.

It is important to know!

Experiment with the amount of salt and sugar, completely getting rid of them is not the best solution. Bread without the above components becomes viscous, dense and unpleasant when chewed.

Using wheat flour (oven)

For cooking, we need any device that can maintain the temperature. long time, in our case - the oven.

Ingredients:

wheat flour of the highest grade (400 gr);
wallpaper flour (300 gr);
dry yeast (3 tsp);
sugar (2 tbsp. l);
table water (400 ml);
sunflower oil (3 tbsp. l);
table salt (1 tsp).

The baking technology is as follows:

Breeding active yeast warm water, add half a spoonful of sugar.
We put the resulting mixture in a warm place for 30 minutes. Then we mix all the components, except for vegetable oil.
We form a ball from the dough, coat it with the remaining ingredient, let it rise.
We form 2-3 loaves, the separation time of which is 30 minutes.
We place them in a specialized mold, cuts are made on the surface of the dough, this gets rid of excess carbon dioxide.
Bake whole grain bread for 30-40 minutes at temperature regime 200-220 C.

Interesting to know!
Whole grain flour is commercially available, but its price is higher than wheat flour. At the same time, the yield of the highest grade is 30%, while the wallpaper grade is 100%. With fewer processing steps, whole grain flour costs more!

With the addition of bran
Whole grain bread can be "garnished" with a certain amount of bran, which will increase its usefulness, because it is delicious!

For quality baking we use an oven.

The cooking process will require:

breaker flour (340 gr);
wheat bran (50 gr);
powdered sugar (2 tbsp. l);
water (250 ml);
fresh yeast (18 gr);
vegetable oil (2 tbsp. l);
milk (1 tbsp. l);
table salt (1/2 tsp).

A detailed report on the activities carried out is presented below:

We grind the bran with a suitable device.
We combine a little water, sugar and yeast, let them come up (15 minutes).
Add remaining ingredients to yeast mixture one at a time. Knead a soft dough, you may need a little more flour.
We form a whole-grain bun, at this time the dough needs to be covered and left for several hours in a warm place.
Punch down the risen dough and shape into a loaf on a work surface.
We shift the bread into another form, previously greased with vegetable oil. Let's let him go again.
We bake whole grain bread for 35-40 minutes at a temperature of 200 degrees.
We cool the finished product.
Bon appetit.

Using natural sourdough (and the oven)

This recipe is more "advanced", as the dough will need large quantity components, steps.

We will need:

whole grain flour (300 gr);
wheat flour of the highest grade (200 gr);
rye sourdough (150 gr). It will take 10-12 hours of top dressing;
table salt (1 tbsp. l);
honey (1 tbsp. l);
table water (300 ml);
oatmeal to create structure;
a mixture of spices to taste (1 tbsp. l).

The cooking process consists in strict adherence to the following step-by-step instructions:

Mix all the ingredients well, knead the dough.
We shift it into a container and let it rise for 1-2 hours.
Re-knead whole grain bread, form a loaf and then roll in oatmeal.
We shift the dough into a mold, leave it for about 1 hour until the resulting sticky mixture grows.
The dough baking time is 10 minutes at a temperature of 220 C, then we reduce the mode to 200 C and continue cooking for 30-40 minutes.
Cool the finished loaf.
Bon appetit.

Wholemeal bread

This is a great product that everyone can cook. All you need is a little patience, perseverance and the knowledge gained while reading this article. Good luck in your culinary endeavors!

Whole grain bread is considered the oldest of all known types of bread. Belongs to the elite varieties. It can be consumed without harming the figure and metabolism.

Whole Grain Bread - Bread Maker Recipe

In order for bread cooked in a bread machine to turn out successful, it is necessary to strictly follow the instructions. Even with the slightest deviation from the recipe, the result will not be one hundred percent guaranteed. The recipe lists the ingredients for a loaf weighing a kilogram.

Ingredients:

oil - 5 ml of sunflower;
granulated sugar - 1 tbsp. spoon;
milk - 10 ml;
salt (sea) - half a spoon;
water (warm) - 390 ml;
yeast - 1 teaspoon dry;
flour (whole grain) - 600 g.

Cooking:

Pour warm water, butter, milk into the container.
Sprinkle flour.
Pour salt into one corner. The other is sugar. Put the yeast in the center. These products must be placed in this way. If the sugar comes into contact with the yeast, the yeast will react prematurely. If contact with salt occurs ahead of time, then it will not allow the yeast to activate.
Place the container in the oven. Set the baking time. It will take 4.5 hours. If the stove has a fast function, the time will be reduced by two hours.

Classic recipe in a slow cooker

Whole grain bread is much healthier than the one sold in stores.

Ingredients:

sugar - 1.5 teaspoons;
oil - 3 tbsp. vegetable spoons;
salt (large) - 1 teaspoon;
flour (whole grain) - 500 g;
yeast - 1.5 teaspoons dry;
water - 300 ml.

Cooking:

Place on a plate. l. flour, salt. Pour in the yeast. Pour in sugar. Stir. The plate should be deep and dry.
Heat water, but do not boil. She must be warm. Pour into a bowl. Mix. Cover with a towel. Set aside.
The mass must rise. It will take about half an hour.
When the mass has turned into a hat in a plate, add flour. It must be sifted before this process.
Pour oil. Knead. Roll into a ball that does not stick to your hands.
Place in a bowl. Cover with a towel. This will prevent the formation of a crust on the surface of the ball.
When the mass grows, becomes twice as large, place on the table. Knead. Roll up the ball.
Grease the bowl with oil. Place the ball in the center. Press with your hands.
Close the lid.
Set the mode "Heating". Time is a quarter of an hour.
Switch the mode to "Baking". Time - 40 minutes.
Flip the other side of the loaf. In the same mode, set the time - half an hour.
Switch off the device after the beep.
Do not open the lid for a quarter of an hour.
Take out. Cover with a towel. Wait for cooling.

Making homemade whole wheat bread is easy. But it can't be done quickly. In order for the dough to be airy and the bread to rise well, you need to put a dough. This means that the dough will rise three times. No special skills are required to bake bread. If you carefully look at the whole wheat bread recipe and then just follow it without deviating from what is written, then you can bake quite decent round bread or loaves the first time - you can choose any form that you prefer. You don't need any special equipment either. Ideally, of course, it would be nice to have an oven equipped with a steam generator. But you can do without it too. The only thing you need to have to be successful home baking bread, so it's a kitchen scale. Recipes are calculated in grams and if the proportions are violated, the bread may not work.

Ingredients:

300 g flour, premium,
200 g whole grain flour,
290 g water
2 tbsp. tablespoons of olive oil
25 g sugar
10 g salt
11 g fast acting yeast(1 standard sachet)

Baking whole grain bread

This whole wheat bread recipe is based on factory technology. Of course, it will not be possible to completely repeat the cooking process at home. But to follow the sequence, to withstand the right time and accurately measure the ingredients is quite in our power. I tried to describe the whole process in as much detail as possible. Just follow these steps and then good bread you will succeed the first time.

1. We put the dough

So, mix in a bowl 250 g of ordinary wheat flour premium, 250 g of water and a bag of instant yeast. Cover the bowl with a lid and put in a quiet warm place. For example, in the oven. For some reason, it is there that the dough rises well. If you can set the temperature in your oven to 40 degrees, then be sure to turn it on - the dough will rise much faster.

2. Knead the dough

When the dough bubbles and increases greatly in volume, put the remaining ingredients into it - whole wheat flour, the remaining ordinary flour, sugar, salt, oil and water. The ratio of flour to water is very important for bread, so add exactly 40 grams of water. It is better to knead the dough longer. Knead the dough for at least 10 minutes. This is usually how long it takes to knead whole wheat bread dough well with your hands. At first, the dough will be sticky, but gradually it will become better and better. At the end we will have a smooth, elastic dough. If some stickiness is still preserved, then you can lightly dust the ball of dough with flour. Now put the dough back into the bowl, cover with a lid and set to rise for another hour until it doubles in volume.

3. Making loaves

Now let's get to the fun part. Divide the ball of dough into two parts. Knead a little, flatten with your hands into a cake, then roll up the cake with a roll and pinch the edges. We get a banana. Or rather, two loaves. Of course, you can make a whole round bread. But loaves, due to their elongated shape, hold their shape well during proofing and bake better. Let it not bother you that the loaves turned out uneven the first time. In the process of proofing and baking, they will align well and get a pretty look.

4. We put on proofing

Grease a baking sheet well with oil. Ideally, cover with baking paper, if available. We spread the loaves away from each other, lightly sprinkle with whole grain flour, cover with a plastic bag and put on the so-called "proofing". We need to wait until the loaves double in size. But it’s also not worth overdoing, otherwise the bread in the oven will fall off and turn out to be ugly. Usually it's ready in an hour.

5. Last step before baking

We put an empty baking dish on the bottom of the oven, and best of all cast iron skillet without handle. We turn on the temperature of 270 degrees. And let it heat up. Pour water into the kettle and set to boil. Brush wholemeal bread with water before baking. With a wet finger, we make three deep dents (all the way to the baking sheet). And sprinkle with sesame seeds, flaxseeds or poppy seeds.

6. Bake!

Baking technology homemade bread has a clear sequence and worked out to minutes. I've probably already baked a couple of hundred loaves, loaves and loaves, and still I get a little worried every time. There is some drama in what is happening and some inexplicable disturbing charm in this process, which, apparently, is addictive: it is no coincidence that if you bake the bread yourself, then you are unlikely to stop at one loaf. You will move from long loaves to baguettes, then you will decide to grow your own sourdough, start acquiring cast-iron baking dishes, buy malt and molasses, learn to distinguish flour by grade and even determine by touch whether it will make good bread or not. You will easily and simply prepare pies, buns or buns, and baking pizza will seem to you just a couple of trifles. But let's get back to earth. It's time to bake our whole grain bread.

We open the oven, pour boiling water into the form that we put on the bottom (a total of about a glass), put a baking sheet with loaves on the middle shelf. We mark the time. Exactly 10 minutes.

Once the time is up, open the door. Be extremely careful, stand away from the oven, so as not to burn yourself with steam. We let off steam, take out the form, if there is still water left in it. We switch the temperature to 220 degrees. We wait a little (literally half a minute for the oven to cool down). We close the door. We notice the time. Exactly 10 more minutes. During this time, you will have the opportunity to make sure that homemade whole grain bread has a completely unique smell. Not at all like the store bought one.

7. Trying...

All. The bread is ready. Take the tray out of the oven. Typically, bakers are advised to be patient and wait until the loaves cool and, as they say, ripen. But in our family, no one has the patience. Children get hot peanuts, and adults cut off piece by piece, thinly butter them and, groaning and shaking their heads with pleasure, chew fresh, delicious delicious bread.

I am more than sure that you are interested in other whole wheat flour recipes. Unfortunately, with all the abundance of culinary information on the net, there are very few normal baking recipes with whole grain flour. I myself spent a lot of time searching, so now I am slowly collecting my collection of recipes.