I have not posted recipes for a long time, although, of course, I continue to cook and bake. Lately I've been into 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 how bread should be, it smells like real homemade bread. Recipe taken from Hamelmann's book. And I want to dedicate it to the wonderful culinary specialist Irisha irina_vip. Thank you for the inspiration!
Ingredients for Rustic Whole Grain Bread:
Recipe for Country Bread with Whole Wheat Flour:
In the evening, prepare the dough. Dilute in warm water (150 g) 1 g of fresh yeast. (Dry yeast should be taken - 0.2 grams). Wheat flour - 250 g sift, add 4 g of salt, water with yeast. Mix until smooth. Cover bowl with cling film and let rise overnight at room temperature.
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), wheat flour 150 g, 5 g salt, water with yeast in a bowl. And mix with a mixer with spiral attachments at low speed for 3 minutes.
When the dough becomes homogeneous, add the dough.
Again with a mixer, but at a 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. Oil is not added according to the recipe, but when kneading by hand, I wet my hands with oil. It takes about a tablespoon of vegetable oil.
Cover the bowl with cling film and leave for 2.5 hours. After 50 minutes, punch down the dough. After another 50 minutes, the warm-up must be repeated.
Ready dough needs to be rounded up. To do this, I flatten the dough into a rectangle and fold it in three...
Then I also fold the short sides in three.
And already from this “brick” I form a ball. Leave this ball seam up for 15 minutes to rest, covering it with a film.
By the way, I carry out the test-kneading using the same technology.
After the specified time, repeat the previous folding procedure with the dough and form a roll - a ball.
Leave the bun to rise on a baking sheet for 60 - 70 minutes with the seam down. Remember to dust the top with flour and cover the bun with plastic wrap.
After an hour, make cuts on the roll 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 that, remove the steam and bake the bread in a dry oven for 10 minutes. In total, the bread is baked for 30 minutes.
Steam I do simply. I moisten a natural terry 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 a very soft crumb. It was even difficult for me to cut the bread, it is so soft.
For the experiment, I left part of the roll, 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 punching, it becomes soft and pleasant, practically does not stick. In fact, the dough kneading should be carried out by the mixer completely, but my ancient mixer is simply not capable of it. I advise you to carry out all procedures on a surface dusted with flour so that the dough does not stick, the structure of the roll is not disturbed. And do not forget to “dip” your hands in flour so that the dough does not stick to them during the kneading and shaping process. 
Today I will share a recipe for preparing the most important dish in any culture and religion - bread. Among the many recipes, I chose the simplest and healthiest. We will bake the most healthy bread- bread from whole grain flour.
Ingredients: whole grain flour - 0.5 kg, dry yeast - 5 gr., salt - 10 gr., sugar - 20 gr (white) or 25 gr. (brown), water - 300 ml, olive oil- 30 gr., Egg - 1 pc., Sunflower seeds - 50 gr., Sesame seeds - 20 gr.
To begin with, sift a pound of flour through a sieve - the flour will turn out loose and easy to work with.
Whole flour is also called "wholemeal", "whole grain", "grain", "whole flour". It is made by grinding the whole grain together with the shell.
Dry sunflower and sesame seeds in a preheated pan - not for long, about five minutes. In addition to sesame seeds and seeds, you can also use flaxseed or pumpkin seeds. Add yeast, salt, sugar or 20 grams of honey to the flour, mix by hand. A word of advice: after you have taken the yeast out of the refrigerator, let it sit warm for a few minutes to revive it.
We start the food processor with nozzles for dough at low speed for one minute and gradually pour water into the resulting mixture. It should be warm, but not warmer than 35 degrees.
The dough rests for 5 minutes - this is necessary so that the water that we added is absorbed. We start the combine at medium speed, after a couple of minutes add two tablespoons of olive oil and continue to mix for about five minutes. The dough should be soft and elastic, but not sticky to your hands.
Sprinkle the table with flour; brush your hands with olive oil. Knead 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 foil and let the dough rest for two hours.
Our dough has risen; Now the easiest and most enjoyable stage is the molding of bread. I split the dough in half. I make elongated buns. Remember, earlier such bars were sold in Soviet stores, they cost 22 kopecks? It was very tasty to drink them with milk.
Good memories evoke good emotions, and this is one of the main components of cooking. Think about those for whom you cook, transfer the warmth of your hands, your energy, then the food will turn out not only tasty, but also healthy.
We transfer the bars to a baking sheet. Cover with a towel and let it rest a bit. In the meantime, we set the oven to warm up to 220 degrees.
Lubricate our buns with a beaten egg and sprinkle with dried seeds. Now we send this beauty to a preheated oven for 30 minutes.
To make the bread truly beautiful, it is necessary to initial stage add steam. For example, put a container of boiling water in the oven for a few minutes. And in modern stoves there is a special function for this.
Half an hour later we get fragrant, amazing, delicious bread. Put it on a wire rack and let it cool completely.
We baked real bread whole grain bread, tasty and healthy. I want to warn you right away: be careful! Once you bake bread according to this recipe, family and friends will ask you to cook it again and again. Get ready and enjoy!
©Uriel Stern Culinary School. Whole grain bread wheat flour with sunflower seeds and sesame seeds - recipe (video and text)
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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 for successful home baking is 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 of the highest grade, 250 g of water and a bag of fast-acting 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 in 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!
The technology of baking homemade bread has a clear sequence and has been 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. From loaves you will move on to baguettes, then you will decide to grow your own sourdough, you will start to acquire 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 brisket, and adults cut off piece by piece, thinly butter them and, groaning and shaking their heads with pleasure, chew fresh, deliciously 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.
Whole wheat bread It is considered the oldest of all known varieties 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. a 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.
Whole grain bread is much healthier than wheat bread. It retains all the vitamins that are contained in the shell of the grain. At the same time, baking does not lose its shape or taste, on the contrary, it becomes more rich and interesting.
Whole grain flour is usually not used on its own.. To make bread, it is mixed in equal proportions with wheat. You can also add other types of flour and cereals. The dough is most often prepared on dry or fresh yeast keeping it warm for a long time. This allows you to get really lush and voluminous pastries. In addition to these ingredients, salt, sugar, warm water or milk. However, there are many "quick recipes" that use dairy products, soda and baking powder. You don’t have to wait for such a dough, it is ready for baking immediately after kneading.
Any dried fruits, chopped nuts, seeds, bran, cumin, flax seeds, honey, etc. are added to homemade whole grain bread.. This not only improves the taste of the product, but also makes it more appetizing in appearance. You can also decorate the loaf by giving it its original shape before baking. Ready meal Before serving, you need to cool at least a little.
Here are some simple recipes for making whole grain bread at home.
The Secrets to Making the Perfect Whole Grain Bread
Whole grain bread at home lush pastries, which can be varied with many flavors. At the same time, it is not so much the taste that is important, but the presence of unique properties in this flour. useful substances. Baking bread is a rather time-consuming task, so it is better for beginners to start from the very beginning. simple recipe and pre-read a few secrets, how to bake whole grain bread at home:
Secret number 1. After baking, the bread needs to be given a little “rest”. To do this, simply transfer it to the grill and cover with a towel.
Secret number 2. To prevent the bread from turning dry, put 2 cups of water on the bottom shelf of the oven.
Secret number 3. Whole grain flour should also be sifted before baking.
Secret number 4. To improve the texture of the dough, add some flax seeds to it.
Secret number 5. If you are using yeast-free recipe Don't spend too much time mixing. Otherwise, the dough may not rise.
A relatively simple homemade bread recipe that is suitable for a novice baker. You can also knead the dough by hand if you wish, but it will take much more time. As a result, it should rise several times, become soft and elastic. The recipe contains the most simple form loaves, you can change it to your liking.
Ingredients:
- 320 g whole grain flour;
- 320 g wheat flour;
- 1 ½ tsp salt;
- 2 tsp dry yeast;
- 2 tbsp. l. vegetable oil;
- 1 st. l. Sahara;
- 375 ml of water.
Cooking method:
- Sift whole grain and wheat flour, pour into a deep bowl.
- Add salt, sugar and yeast, mix.
- Heat water slightly and add to dry ingredients.
- Pour into dough vegetable oil and knead all 10-15 minutes with a mixer.
- Transfer the dough to the table, sprinkle with flour and form a ball out of it.
- Cover the bowl with a bowl and let stand for 10 minutes.
- Knead the dough again, put it in a plate greased with oil.
- Remove the dough in a warm place for an hour and a half.
- Once again, form a ball and “flatten” it a little.
- Grease a baking sheet with oil, lay out the dough and cover it with a towel.
- Leave still for 45 minutes, then remove the towel and bake the bread for 40 minutes at 200 degrees.
Interesting from the network
You certainly can’t buy such pastries in a regular supermarket, but it’s not difficult to cook them at home. The calorie content of this product is low, and those who are losing weight will finally be able to get an answer to the question of how to choose bread for themselves. In addition, the rich composition of this recipe will allow you to cook really rich and very healthy dish. Kefir can be replaced with any other fermented milk product.
Ingredients:
- 1 cup whole grain flour;
- 1 cup wheat flour;
- ¾ cup oatmeal;
- 1 glass of dried fruits;
- 1 st. l. honey;
- 2 tbsp. l. sunflower oil;
- 2 tbsp. l. olive oil;
- 3 art. l. sesame;
- 3 art. l. flax seeds;
- 3 art. l. bran;
- ½ tsp baking powder;
- 1 ½ cups of kefir;
- 1 tsp soda;
- 1 tsp salt.
Cooking method:
- Grind flax seeds lightly (but not into dust!).
- Put flax, bran and sesame seeds in a dry frying pan and fry until a pleasant smell appears.
- Mix all dry ingredients in a deep bowl.
- Separately combine kefir, olive oil, sunflower oil and honey.
- Pour the resulting mass into a bowl with flour and knead the dough.
- Put the dough in the bread machine and select the “Baking” mode (the “Cupcake” is also suitable).
- Cook until the end of the program, then let the bread cool.
Now you know how to cook whole grain bread in a bread machine according to the recipe with a photo. Enjoy your meal!
