Manna 

How to bake grain bread. Grain bread

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Fans of baked goods made from premium flour should think about the fact that it does not provide benefits to the body, but it contains empty carbohydrates and a lot of calories, which later manifest themselves in the form of excess weight. You need to eat bread or crispbread made from flour with bran, which has retained the value of the grain germ and rough shells.

What is whole grain bread

How to choose a healthy product in a store? Maybe you should pay attention to the names: “Health”, “Grain”, “Dietary”, “Cereal”? There is no guarantee that the benefits of whole grain bread come from fancy words. A guarantee can only be given by the fact that the product is baked from unrefined flour and contains active biological components and fiber, which helps the body work. It spares the pancreas, does not allow it to produce excess amounts of insulin, it should be used for diabetes and obesity.

Whole grain bread - calories

Wholemeal bread has a low calorie content because it contains a lot of fiber and ordinary water. If it is baked from wheat, then a hundred-gram piece can contain up to 250 kcal. Rye has especially low indicators, for example, Borodinsky has the fewest calories - 190. But sometimes, due to fats and additives, the calorie content of whole grain bread increases to 290 kcal . It can also be reduced (200 kcal per 100 g) if you add pieces of finely chopped vegetables to the dough. Such pastries are even healthier and more beautiful - the photos show this well.

Whole grain bread - composition

Bread made from wallpaper flour can be sold everywhere. It is worth studying the list of constituent components, given that in the first place are those whose content is maximum. Whole grain bread sometimes includes cooking oil, hydrogenated vegetable oils, and margarine. They increase nutritional value. If the recipe for whole grain bread includes a lot of sweets that contribute to weight gain: sugar, sugar syrup, molasses, caramel, you should avoid the product. Salt is always added to bread products, but there should not be a lot of it.

The ratio of proteins, fats and carbohydrates (BJU) is as follows: if 100 g of product contains approximately 290 kcal, then carbohydrates - 52 g, protein - 8 g and fat only 4 g. Proteins are the building material for the body, carbohydrates and fats are the source energy, minerals provide metabolism. Fiber absorbs harmful substances and normalizes digestion. Vitamins B1, B2, PP and E normalize metabolism.

How to make whole grain bread

Whole grain bread at home should be baked from natural products using homemade sourdough. But if the housewife does not want to cook it herself, then you can use baking powder, soda or yeast, although their benefits are questionable: they ferment in the human body, this is unpleasant and harmful. The main thing in the recipe is coarse flour, since the product made from it is not only tasty, but also rich in nutrients.

Whole Grain Bread Recipes

There are many recipes for whole grain bread. The main products for its preparation are flour with bran, yeast - dry or fresh, warm water, salt, sugar. If desired, you can add oil, fats, herbs, grains, seeds, honey. Bread made with kefir is good. You can bake it in an electric or gas oven, in a slow cooker or bread maker, strictly following all the instructions. It turns out simple, fast, tireless. Baking with sourdough will take more time, but it’s worth mastering. The recipe with photos is given below.

Whole grain bread in a bread machine

  • Cooking time: 240 minutes.
  • Number of servings: 6.
  • Calorie content of the dish: 240 kcal per 100 g.
  • Purpose: breakfast, lunch, dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

How to prepare baked goods without much labor? Baking whole grain bread in a bread machine using yeast is a great option. You need to prepare the ingredients, load them and select the required program. Those who have already mastered the classic recipe should bake more labor-intensive, but very tasty whole grain sourdough bread (starter). But we must remember that the main condition for success is following the instructions for the bread machine.

Ingredients for the dough:

  • flour - 105 g
  • water -110 g
  • sourdough - 10 g

Ingredients for making the dough:

  • whole grain flour - 375 g;
  • water - 240 g;
  • vegetable oil - 1 tsp;
  • butter - 0.5 tsp;
  • salt – 0.75 tsp;
  • sugar - 0.5 tsp.

Cooking method:

  1. Mix 10 g of starter with 110 g of water (settled), add 105 g of sifted flour.
  2. Cover with a lid and leave to ferment overnight. Room temperature is preferable.
  3. Pour 240 g of water into the dough, add flour, stir, cover, leave for a quarter of an hour.
  4. Add butter, salt, sugar to the resulting mixture and stir. Transfer the dough into a bag and refrigerate for 8-10 hours.
  5. Distribute it in the bread maker bucket, turn on the “Dough” mode. The mass will mix and rise twice.
  6. Then leave it alone for an hour and a half before starting the Baking program.

Whole grain bread without yeast

How to make whole grain yeast-free bread in your home kitchen? It's fast. Unleavened dough is kneaded with kefir. In addition to wholemeal wheat flour, it is recommended to add rolled oats (oatmeal) and rye flour. It's healthy food, but very tasty. This whole grain bread can be baked using a conventional oven, but if you have a slow cooker or bread machine, the process is much easier.

  • Cooking time: 1 hour 20 minutes.
  • Number of servings: for 6 persons.
  • Calorie content of the dish: 260 kcal per 100 g.
  • Purpose: for breakfast, lunch, dinner, for making sandwiches, sandwiches.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Ingredients:

  • whole grain flour - one and a half cups;
  • rye flour – 0.5 cups:
  • oatmeal – 0.5 cups;
  • vegetable oil - 2.5 tbsp. l.;
  • kefir 2.5% - 250 ml;
  • baking soda - 0.5 tsp;
  • sugar - 1 tbsp. l.;
  • salt - 1 tsp.

Cooking method:

  1. Mix flour, oatmeal, soda, sugar, salt,
  2. Combine vegetable oil with kefir, mix with flour.
  3. Grease the Redmond or Panasonic bowl with oil, sprinkle with breading, and lay out the dough.
  4. Run the "Bake" program for 30 minutes.
  5. Turn the bread over and set it to the same setting again.
  6. After half an hour, remove the bread and cover with a towel for one and a half to two hours.

Whole grain sourdough bread

It would be nice to learn how to make whole grain sourdough bread! It will definitely turn out delicious, look beautiful, and beckon with its crispy crust and thick, fragrant crumb. It's worth taking the time to make sure your starter is successful. To do this, it will need to be “fed” in time, then natural yeast will raise the bread dough.

  • Cooking time: 3-4 hours.
  • Calorie content: 250 kcal.
  • Number of servings: 4 kilograms.
  • Purpose: for breakfast, lunch, dinner, for a snack, for dietary nutrition.
  • Cuisine: Russian.
  • Difficulty: medium.

Ingredients:

  • rye flour - 100 g;
  • whole grain flour – 2-2.1 kg;
  • water – 2-2.1 liters;
  • honey – 3 tbsp. l.;
  • salt – 9 tsp;
  • seeds - 150 g.
  • vegetable oil.

Method for preparing sourdough:

  1. Mix 100 g of coarse rye flour and 100 ml of water. Cover with a damp cloth and keep warm.
  2. After two days, drain half the mass and add 50 g of flour and water. This must be done for 14 days. The future starter will become larger, it will begin to bubble (see photo).
  3. Pour into a jar with a lid that has holes.
  4. Store in the cold, feed in time so that the starter (starter) is always at hand.

Cooking method:

  1. Pour the “starter” at room temperature into a deep bowl, add all the water, a kilogram of whole grain rye flour and a spoonful of honey. Stir and leave for 5-6 hours. Sourdough loves heat!
  2. Set aside 500 g of starter for next time. Whatever is left will be used for baking bread.
  3. Add salt and honey, stir until they dissolve.
  4. Add the rest of the flour, seeds of your favorite crops (sunflower, sesame, pumpkin), mix thoroughly
  5. Fill the greased molds halfway with dough, sprinkle with seeds. Leave the dough for 1-2 hours - let it rest and rise a little. You can form round loaves directly on the baking sheet.
  6. Place the molds in an oven preheated to 200 degrees for 15-20 minutes, then reduce the heat to 180 degrees and bake for at least an hour.
  7. Place the bread removed from the oven on a towel, cover and wait until it cools. Fresh large grain bread is good with butter.

Whole grain bread in a slow cooker

  • Cooking time: 2.5 - 3 hours
  • Number of servings: for 7-8 persons.
  • Calorie content: 240 kcal / 100 g.
  • Purpose: for sandwiches.
  • Type of cuisine: Russian.
  • Difficulty: easy

Modern household appliances will help you prepare bread from whole grain flour at home. Redmond makes good baked goods. Whole grain bread in a multicooker with yeast will turn out well if you follow the rules specified in the instructions supplied with the device. Do not neglect spices, herbs, and seeds - they will add aroma and piquancy to the bread.

Ingredients:

  • flour – 500 g
  • water – 300 ml
  • dry yeast – 1.5 tsp.
  • sugar – 1.5 tbsp.
  • salt – 1 tsp.
  • vegetable oil – 3 tbsp.

Cooking method:

  1. Mix one spoon of flour, yeast, salt, sugar.
  2. Pour in heated water and mix everything. You will get a dough, it is best to put it in a warm place for half an hour or an hour.
  3. Combine the sifted flour with the dough, pour in the oil and knead the dough. It should not remain on your hands when kneading.
  4. Cover the dough with a napkin and let rise for 40 minutes, then knead again.
  5. Grease the multicooker bowl with oil, transfer the dough, close the lid, and start “Warming” for 15 minutes.
  6. Complete the process in the “Baking” mode - 40 minutes.
  7. Then turn the bread over. Bake for 25 minutes in a special basket until golden brown.
  8. After 10 minutes, remove the finished aromatic delicacy onto a dish and let cool under a towel.

Video: recipe for whole grain bread in the oven

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

If you love delicious homemade bread, but at the same time are used to eating healthy and nutritious food, try making grain bread at home. Grain bread differs from regular bread in both its composition and method of preparation. Nutritionists say that grain bread is one of the most valuable food products, as it contains large quantities of B vitamins. Moreover, these vitamins are best absorbed from grain bread. In addition, grain bread, which is baked from coarse flour, contains a large amount of plant fiber, which has the best effect on the condition of the intestines, especially on the process of peristalsis. By regularly pampering your family with homemade grain bread, you will not only diversify your diet, but also improve your health and the health of your loved ones. Don’t think that grain bread is not as tasty as the soft white bread we are used to. The taste of grain bread can be simply fantastic, especially if you bake it according to all the rules. To prepare grain bread, only wholemeal flour containing whole pieces of grain is used. Dough made from such flour will be less sticky, and it will take a little longer to bake - but the finished bread is worth it. Most often, dough for grain bread is prepared using a yeast-free method, by kneading it and immediately forming loaves. This dough does not need to stand for a long time before going into the oven, so the process of baking grain bread will not take you too much time. To prevent grain bread from tasting bland, you can add small amounts of sugar, salt, aromatic spices, peeled pumpkin or sunflower seeds, sesame seeds, pieces of nuts, various dried fruits and other flavorings.

Recipe for "Grain yeast bread":
Grain yeast bread ingredients: Pour all the seeds into a dry, heated frying pan and dry them until lightly golden (if there are no flax seeds, that’s okay).
Pour boiling water (200 ml) over the dried hot seeds and leave to cool.
Pour cold water, cooled water with seeds, all the flour and cereal, salt into the bucket of a bread machine or into the bowl of a food processor, grind the yeast with a handful of flour until crumbs and pour into the flour, knead the dough, making sure that a bun is formed.
If the dough is too stiff, you can add a little water (since the seeds absorbed some of the water when swelling), the dough should turn out to be plastic and not stick to your hands.
If the dough is kneaded in a bread machine, let it rise there; if in a food processor, then put it in a bowl greased with vegetable oil, cover it with cling film and put it in the oven at T = 40 degrees, let it rise there.
After an hour and a half, our dough came out of the oven like this...
Pour a handful of 1st grade flour onto a cutting board, lay out a third of the dough, roll it in flour and then roll it out to approximately the size of a baking sheet. Transfer the dough to a baking sheet lined with baking paper, use your palms and fingers to level the dough to the size of the baking sheet, cut into strips and prick the strips with a fork.
Preheat the oven to 220 degrees, place the baking sheet with the bread for 20-25 minutes. Bake until golden; if you leave the loaves longer, they will be drier and crispier, but this is not for everyone (the boys choose the browner ones, but the husband prefers the not-so-crispy ones!)
In any case, it's tasty and healthy! Help yourself to your health!
Yes, this amount of dough makes three baking sheets of bread.

Cereal bread
Healthy dietary product.

Ingredients:
100 g wheat flour (regular, or first, second grade)
50 g oat flour (or oatmeal)
50 g sunflower seeds
50 g sesame
50 g flax
1⁄2 tsp salt
2 tbsp. wheat bran
1 tbsp. odorless vegetable oil + 1 tbsp. l. for lubrication

Simple, tasty and very healthy bread with the addition of sunflower seeds, sesame seeds and flax. These breads are an excellent alternative to bread; they can be eaten with cheese, jam, or just as a snack with soup, instead of bread. Just don’t expect the taste of shortbread cookies made with butter from these breads. Yes, they are tasty, but only as tasty as diet grain breads can be. So, if you respect this type of product, then I think you will like them, at least I like them very much.
If you can't find sunflower seeds, you can replace them with pumpkin seeds. Instead of oatmeal, you can use, for example, buckwheat. Instead of wheat bran, you can use oat or rye bran. By the way, if flax seeds are not sold in your store, then you can buy them at the pharmacy (in the department with herbs in boxes). So, in general, this bread recipe can be easily varied to suit your taste.

Preparation:
Place the oatmeal in a blender or food processor with a knife and grind into flour.
If large particles or pieces of hard husk remain, you can sift through a fine colander.
Place wheat flour, oatmeal, bran, and salt in one container and mix.
Gradually pour in 300 ml of water, stir well so that there are no lumps.
Add sunflower seeds, sesame seeds, flax and 1 tbsp. l. oils
Stir until the mixture becomes liquid and pourable.
Line a baking sheet with foil, grease evenly with 1 tbsp. l. oils Pour the mixture onto the foil.
Place in an oven preheated to 150 degrees. Cook for approximately 20 minutes.
Then, if the mass is dry enough, carefully divide it into rectangular pieces with a knife.
Return to the oven and continue cooking for 30-60 minutes (the time depends very much on the characteristics of the oven).
If you have a dryer, you can cook in it, where the product can be dried at 40-50 degrees. You can also dry it in the oven at 50 degrees, if it is possible to set such a temperature in it. This way you will get an even more useful and valuable nutritious product, but such drying takes much longer - about 3-4 hours.
Cereal crispbreads would be good with cheese, jam or soup instead of bread.
Recipe from Elena Kamensky

For a small portion - 6-7 loaves of bread, take:
2 tbsp. sprouted wheat (rye) seeds
2 tbsp. pumpkin and 2 tbsp. sunflower seeds. Rinse the seeds and soak in water for 3-4 hours.
1 tbsp. flax seeds
Some dried herbs (I had green onions, dried).
A pinch of salt.

Method for preparing grain bread:
Grind all the ingredients except the herbs in a blender, adding salt and a little water to get a slightly sticky mass; you don’t need to grind too much, let there be small pieces, like cereal.
Then add the greens, mix everything and bake in a dry frying pan over the lowest heat. I would say dry. The process is lengthy and may take 40-60 minutes.
The bread is crispy on top and slightly soft in the middle. They are very tasty and filling. You can eat 2 loaves of bread.

Another recipe I like is tomato grain bread.
Take for this:
3 tbsp. cashew nuts (soak for 4-5 hours), 2 tbsp. sprouted wheat grains, 1 tbsp. sunflower seeds, 1 tbsp. pumpkin seeds, dried green onions, a pinch of salt, a small piece of tomato (so that adding it will make the mixture viscous, but not liquid). Prepare similarly to the previous recipe.
As you can see, there is a lot of room for imagination here; every time you can cook something new, changing the ingredients and spices.
Try it and make these wonderful and delicious grain breads. And your body will be very grateful to you. You will give him all the necessary nutritional elements.







by reducing the amount of flour and water.

*If you are using rye grains, you will need to soak them overnight beforehand to cover them with water, adding a pinch of salt.

Mix the starter with water, beer and honey, stir until smooth. Add flour gradually until you obtain a viscous dough (you can simply knead the dough with a spoon, it is quite soft and easily mixed without a mixer).

Add previously soaked and dried from water rye grains (or seeds, if you make bread with them), mix.



Grease a bread pan with butter, place the dough in it, and smooth it out with your hands. The surface can be sprinkled with seeds if desired. Cover the mold with film or a bag (it is very convenient to use disposable plastic shower caps with an elastic band). And leave at room temperature(not in a warm place!) until the dough has doubled in size.


Our room is +21 degrees, rising this dough takes approximately 6-6.5 hours (but the time may be different).
Next, remove the form, without removing the film, into the refrigerator.

*The total proofing time for the dough should be 24 hours, i.e. If the bread has risen at room temperature for 6 hours, then it will need to be put in the refrigerator for 18 hours. In the refrigerator the top of the dough will drop slightly, i.e. The bread on top will not be round, but flat. The bread will need to be taken out for the last hour to warm it up before baking.

Bake the bread at 250 degrees for 10 minutes with steam (I put a baking sheet in the bottom of the oven in advance, then pour a little boiling water on it so that it evaporates for 7-10 minutes, and immediately bake the bread, close the oven), then at 200 degrees without steam until done. Total baking time is approximately 50-60 minutes.
At the end, I take the bread out of the pan and bake the last 10 minutes without it...

*When making this bread for the second time, I did not keep it in the refrigerator for so long, because... there was no time for this... He stood in the cold overnight, i.e. about 10 hours + another 2 hours to warm up at room temperature (total 6.5 hours of proofing + 10 hours in the cold + 2 hours to warm up = 18.5 hours instead of 24).
I didn’t notice any difference in the taste of this bread compared to the previous one.

In the photo at the beginning of the recipe there is bread after 24 hours of proofing, with rye grains (seeds only on top). And in this photo there is bread with 18.5 hours of proofing with seeds in the dough...

Our parents and grandparents always told us about the benefits of bread. This product has always been and, most likely, will be the most popular food product. Many people claim that this is the healthiest food that everyone should eat. Is it so? After all, many try to give it up in order to lose weight. It’s worth figuring out which bread is healthy and low in calories.

What is whole grain bread

The name whole grain bread comes from the fact that it is made from whole grain. It contains a large amount of protein, fiber, complex carbohydrates, B vitamins and other useful components. The grain itself includes the germ, shell, aleurone layer and endosperm.

The grain for making flour can be different. Mainly used wheat, rye, oats, corn, millet and other grain crops.

This grain is ground into flour and bread is made from it. In addition to baked goods, whole grain flour can also be used in making pasta. People on diets love to use them, as they are low in calories.

In 2002, a study was conducted on how whole grains affect the human body and health. As a result, the following were discovered positive moments:

  • the possibility of acquiring type 2 diabetes decreased;
  • insulin in the blood decreased;
  • cholesterol decreased by 26%;
  • the risk of cardiovascular diseases has also decreased;
  • Due to the content of complex carbohydrates in bread, the risk of obesity has become lower.

It was thanks to the transition to this product that some people got rid of minor health problems.

If you look at a photo of whole grain bread, it can usually be sprinkled with some kind of seeds, bran, as well as sesame, poppy seeds or caraway seeds These additions are optional, but give the finished product a special charm and attractive appearance.

Calorie content

At first glance, the calorie content of whole grain bread is slightly less than other types. However, thanks to what it contains complex carbohydrates, calories are not stored as fat. So, 100 gr. This product may contain about 250 kcal, depending on its type. Rye bread contains fewer calories, only about 190.

The average value of BJU per 100 g. of such bread is:

  • calorie content - 250 kcal;
  • carbohydrates – 52 g;
  • fats – 4 gr.;
  • whites – 8 gr.

Rare types of such products can contain up to 300 kcal per 100 grams. This is usually due to the fact that more fat has been added to it.

Compound

Whole grain bread typically contains the following: Ingredients:

  • whole grain flour;
  • water;
  • cooking oil (such as margarine);
  • sugar;

The main criterion according to which you need to choose this pastry is, of course, the composition of the product. If it contains a lot of fat and sugar, then you should discard the product.

The benefits and harms of whole grain bread

This product is useful due to the content of useful substances: fiber, minerals and vitamins. It is especially recommended to be used for the following purposes:

However, sometimes whole grain bread can be contraindicated. It is not recommended for use by people suffering from gastrointestinal diseases (stomach ulcers, colitis, gastritis, etc.), since the diseased stomach will be assigned too serious a task - processing rough food. In this case, the product will only cause harm to the body.

How to choose whole grain bread

In order to choose the right healthy and tasty whole grain bakery product, you need to consider 4 points:

Almost all bakery product manufacturers produce whole grain bread. Therefore, when going to purchase it, study carefully composition, date of manufacture and BZHU indicated on the packaging.

You can purchase this product in almost any supermarket or bakery. The most popular brands of such bakery products include:

  • Bio Fiorentini;
  • Delba;
  • Bavarian;
  • Kernbrot;
  • Bourget;
  • Other.

How to make bread at home

There is not always a desire to purchase a product of questionable quality in the nearest store. Sometimes it's better to try to cook it on one's own Moreover, no special ingredients are required, and the benefits will be greater.

Components:

  • Vegetable broth – 200 ml,
  • Whole grain rye flour – 380 gr.,
  • Dry yeast – 1 tsp,
  • Salt – 2/3 tsp,
  • Sugar – ½ tsp,
  • Vegetable oil – 2 tbsp. l.

How to cook?

There will be no problems with making bread at home if you know how to bake. However, even if this is your first time deciding to knead the dough and bake pastries, you will definitely succeed.

Whole grain bakery product is useful product, which should not be abandoned. The only contraindication to its use may be gastrointestinal diseases. If you do not have health problems, then this bread is not only possible to eat, but also necessary.




Whole grain bread is very healthy. It helps reduce the risk of heart disease, cancer, diabetes, obesity and premature death, thanks to the valuable substances contained in whole grains. Unlike refined grain products, whole grains contain a lot of fiber and antioxidants, have an anti-inflammatory effect, can reduce the risk of cholesterol and blood clots, and contain valuable minerals such as zinc, selenium, and magnesium.

What is whole grain bread?

Whole grain bread is made from unrefined flour. This means that before grinding the beans, the outer layer (called the husk), which contains valuable nutrients, including fiber, vitamins and minerals, is not removed. And in the case of white flour, the endosperm of the seed is ground directly. During its production, the husk (bran) and germ are sifted out, which is why the flour loses valuable elements.

Whole grain baked goods can theoretically be made from basically any type of grain, but due to the taste, they are usually prepared with rye flour (whole grain wheat flour has a bitter taste).

Whole grain rye flour is coarser and darker than white flour. Wholemeal rye bread made from wholemeal flour is heavy and slightly lumpy, and has a grey-brown color. It stays fresh and moist for a long time. It should not crumble; small sticky crumbs may remain on the knife.

In stores you can often find black bread, both whole grain and refined, simply colored with malt. Therefore, when buying whole grain bread, you should read the names carefully and always read the ingredients on the label. The only factor determining this name is the content of at least 50% wholemeal flour.

Whole grain bread photo

What are the benefits of whole grain bread?

Research shows that whole grains aid digestive system function, reduce the risk of excess weight and help prevent cardiovascular disease and diabetes.

What are the benefits of a diet rich in whole grains and what are the benefits of eating whole grain bread. There are a number of beneficial properties of baking made from whole grain flour:

  • prolonged feeling of fullness after eating,
  • efficient functioning of the digestive system,
  • helps reduce the risk of cardiovascular diseases,
  • helps reduce the risk of diabetes,
  • helps reduce the risk of excess weight,
  • help in weight control,
  • reduces the desire to eat sweets,
  • improves mood.

Whole grain products are a necessary component of our diet: thanks to fiber, they slow down the rate of nutrition, as the secretion of the salivary glands increases, thereby causing dilution of sugars, binds and removes toxins and harmful substances, leads to a feeling of satiety and helps cleanse the intestines. Fiber also binds and removes some fat.

It's worth remembering that in ancient times people ate much more whole grains than they do today. Modern diet has led to many diseases such as diabetes, obesity and cardiovascular diseases. Many studies show that whole grains can reduce the risk of these diseases and have a positive impact on human health.


Rye is characterized by high levels of fiber, protein, carbohydrates, bioactives, minerals, vitamins and polyunsaturated fatty acids. Wholemeal rye flour contains complex carbohydrates and proteins along with high levels of dietary fiber and low fat content.

Whole grains are one of the healthiest foods. Therefore, to ensure that you consume a whole grain product, it is better to bake it yourself. You can also add this flour to other foods, such as making pancakes with whole wheat flour.

There are many options for this valuable product:

  • whole grain bread in the oven
  • whole grain sourdough bread,
  • whole grain bread in a slow cooker.

Recipe for homemade whole grain bread in the oven

It's easy to make if you have a bread machine, but it can also be baked in the oven. It is very nutritious and healthy, has a perfectly crispy crust and not too dense consistency.

Whole Wheat Bread Recipe

Ingredients for wholemeal bread:

  • 500 from wholemeal flour,
  • 8 g dry yeast or 25 g fresh,
  • 2 cups of warm water or 340ml,
  • a tablespoon of salt,
  • a teaspoon of sugar,
  • favorite additions are herbs, grains, seeds.

Preparation:

Mix flour with dry yeast, add remaining ingredients. Gradually add water and knead the dough. It will have a loose consistency (if using fresh yeast, it should be dissolved in advance in a glass of warm water.
Let the dough rest in a warm place for 1 hour.
After this, it should be transferred to a greased and floured pan (you can take two muffin pans measuring approximately 8x22cm).
We leave the dough to rise in the pan for another 30 minutes.
Then preheat the oven to 220 degrees.
Spray the top with water and sprinkle with seeds.
Place the molds in the oven and reduce the temperature to 200, bake for about 45-60 minutes.
After baking, remove it from the pan and leave to cool on a wire rack.
It’s even easier to bake whole grain bread in a bread machine; you just need to load all the ingredients and select the appropriate baking program.

As additives you can use:

  • sunflower seeds,
  • pumpkin seeds,
  • flax-seed,
  • bran,
  • thyme to taste.

Whole grain sourdough bread - recipe

  • 300g wholemeal flour,
  • 200g white wheat flour,
  • 150 g of rye sourdough (the sourdough needs to be fed 10-12 hours earlier),
  • 1 teaspoon salt,
  • 1 tablespoon honey,
  • 300ml water,
  • 1 tablespoon of spice mixture: cumin, pepper, dill, rosemary, spices should be crushed in a mortar,
  • oat flakes for bread formations.

Whole grain bread without yeast - preparation

Mix all ingredients thoroughly in a bowl with a mixer or wooden spoon. The dough should be thick and suitable for kneading by hand. The dough must be kneaded for several minutes. Pretty soon it should start to come off your hands.
The kneaded whole grain flour dough should be placed in a bowl, covered with film or cloth and left to rise for 2-3 hours in a warm place.

After this time, knead the dough again for a while, form a loaf and roll it in oatmeal. Place the dough in a mold lined with baking paper and leave to rise for approximately 1 hour until the dough rises.

Patience is important when baking sourdough bread. Sometimes different external conditions cause the dough to rise more slowly, but you should let it rise at its own pace.

Heat the oven to 220 degrees C. You can put a bowl of hot water in the oven to make the baked goods more moist. At this temperature we bake for 10 minutes, and then we need to reduce the temperature to 200 ° C and let it bake for about 40-50 minutes. Then tap the bottom of the bread, if it sounds hollow, it is definitely done.

Leave whole grain unleavened bread to cool completely on a kitchen rack. These baked goods stay fresh for a week.