Whole grain bread. We often hear about healthy eating, healthy ingredients, but our habits and childhood tastes prevent us from changing our lifestyle. For those who love bread and want to switch or have already switched to a healthy diet, I present a recipe for homemade vegan bread without yeast, eggs, whole grain dairy products.
Whole Grain Bread Recipe
Compound:
Wheat cereal 200 gr
Salt 5 g (1 teaspoon)
Baking powder (baking powder) 3 grams (1/2 teaspoon) can be replaced with slaked baking soda
Step 1 Preparing wheat grain
Rinse the grain well and fill with cold water. Leave in water for 4-6 hours.
Step 2 Preparing the dough
After 4-6 hours, our wheat cereal will swell and increase 1.5 times.
Drain the water. Grind with 100 ml water in a blender to a smooth paste.
You can first pass our wheat through a meat grinder. You should have a dough with the consistency of thick sour cream.
Step 3 Preparing for baking
Add salt and baking powder to the dough. Mix well and pour into the mold.
ATTENTION!!! The dough will increase 1.5 times in the oven, so do not fill the pan to the top.
Step 4 Baking
If you have an electric oven. Place in the oven preheated to 100 degrees for 20 minutes.
After 20 minutes, without opening the oven, set the temperature to 180 degrees and bake for another 40 minutes.
IMPORTANT!!! This method (first bake at 100 degrees, then at 180) will allow the dough to rise evenly and as well as possible, and homemade whole grain bread will turn out without cracksIf you have a gas oven. Place in a cold oven (just turned on) and bake for another 50 minutes.
After 40 minutes, our homemade whole grain bread should have doubled in size and have a golden brown crust.
Check the bread for doneness by piercing it with a match to the middle. If the match remains dry, then the bread is ready, if it is a little wet, then bake for another 5-10 minutes.
Our homemade eggless whole grain bread is ready in the oven. Let it cool for 10-30 minutes, transfer to a serving bowl and serve
Hi all!
It turns out that International Bastille Day of Bread was wasted this weekend. I didn’t even know, but as I felt, I wrote down for you a quick recipe for an unusual wheat bread. After all, you and I won’t wait for International Bread Day to bake a fragrant loaf of white bread, right? We bake bread with enviable regularity and success.
I promised you this wheat bread in a bread machine a long time ago, back when I was clearing out the cupboard and making oatmeal cookies, remember?
Recently I wanted something unusual and I remembered about that wheat cereal that was lying around, which no one eats in its pure form here.
I have a book of recipes for a bread machine and there are so many interesting things in there! Bread with various additives, herbs and vegetables. There are many recipes with bran and whole grain flour. Well, the flour in our stores is mostly white. Recently I was surprised to find rye. So I thought that wheat groats with wheat flour should make an interesting combination.
This bread is called Barvikha bread. Another masterpiece of Soviet-era domestic cuisine. This bread has not only a special taste and texture, but also a huge supply of useful components. Because wheat cereal is made from unrefined wheat grain, in which all the wealth is stored. But in regular flour, all useful elements are removed.
Wheat bread in a bread machine with wheat cereal
For it we will need:
- wheat cereal - 225 gr.
- water - 300 ml
- flour - 230 gr.
- salt - 1.5 tsp.
- sugar - 1.5 tbsp. l.
- vegetable oil - 2 tbsp. l.
- dry yeast - 1.5 tsp.
I’ll warn you right away that the cereal will need to be soaked in advance, so it’s better to prepare in the evening.
The bread will turn out very fragrant and tasty.
Fidan Amirbekova was with you,
Bread made from premium flour is beautiful and tasty. However, in its production, flour is used that is almost completely devoid of nutrients and vitamins as a result of purification. To increase the value of bread, housewives are increasingly abandoning store-bought loaves and loaves. Baking bread at home has become fashionable, useful and... interesting. In fact, today you can bake a loaf with bran, tomorrow - with sprouted wheat, the day after tomorrow add pumpkin and sunflower seeds to the dough when kneading.
At the same time, each time you will get a tasty, healthy and energy-rich product. We suggest baking lean bread with wheat cereal in the oven. The recipe is accompanied by step-by-step photos.
For this Lenten bread recipe you will need:
- 1.5 faceted cups of wheat cereal
- baking flour (how much dough will take)
- 1.5 tsp. salt
- water 300 ml
- 2 tbsp. vegetable oil (as any vegetable oil is called)
- packet of yeast
- 2 tbsp. exactly with the edges of sugar.
Description of making bread from wheat cereal:
1. Take wheat cereal and, without rinsing, pour it with hot, 60 degrees, water. Leave the cereal in a warm place to swell for 3-5 hours.
2. When the cereal swells, add the remaining ingredients according to the recipe.
3. Replace elastic dough.
4. Place the container with it in a pan with hot, about 60 degrees, water. Knead the dough twice.
5. Place the risen mass on the table, cut it into two or three loaves.
6. Leave the future bread in a warm place to proof.
7. Place the baking sheet in a hot oven.
8. At a temperature of 210 degrees, lean bread is baked for about an hour. About ten minutes before the product is completely ready, grease it with vegetable oil, which will give the golden brown baked goods a shine.
9. Place the baked bread on a cotton towel.
Note. Wheat groats retain a certain hardness in the finished product. Therefore, those who like a more uniform crumb structure should additionally grind the cereal in a hand mill or coffee grinder before steaming.
Hi all!
It turns out that International Bastille Day of Bread was wasted this weekend. I didn’t even know, but as I felt, I wrote down for you a quick recipe for an unusual wheat bread. After all, you and I won’t wait for International Bread Day to bake a fragrant loaf of white bread, right? We bake bread with enviable regularity and success.
I promised you this wheat bread in a bread machine a long time ago, back when I was clearing out the cupboard and making it, remember?
Recently I wanted something unusual and I remembered about that wheat cereal that was lying around, which no one eats in its pure form here.
I have a book of recipes for a bread machine and there are so many interesting things in there! Bread with various additives, herbs and vegetables. There are many recipes with bran and whole grain flour. Well, the flour in our stores is mostly white. Recently I was surprised to find rye. So I thought that wheat groats with wheat flour should make an interesting combination.
This bread is called Barvikha bread. Another masterpiece of Soviet-era domestic cuisine. This bread has not only a special taste and texture, but also a huge supply of useful components. Because wheat cereal is made from unrefined wheat grain, in which all the wealth is stored. But in regular flour, all useful elements are removed.
Wheat bread in a bread machine with wheat cereal
For it we will need:
- wheat cereal - 225 gr.
- water - 300 ml
- flour - 230 gr.
- salt - 1.5 tsp.
- sugar - 1.5 tbsp. l.
- vegetable oil - 2 tbsp. l.
- dry yeast - 1.5 tsp.
I’ll warn you right away that the cereal will need to be soaked in advance, so it’s better to prepare in the evening.
Good day everyone)) I tried another type of bread, healthy, grain... I’m sharing).
Wheat groats (the type of groats was not specified, in appearance - approximately “Poltava” No. 3 or 4, slightly larger than buckwheat. - 200 g.
Hercules - 2-3 tablespoons. Fill with hot water (about 60-70 degrees) - 200 ml. And let it swell, wrapped like dough (in a towel and under a blanket). We make the dough: plain flour - 130 g (cut glass to the chamfer), yeast 6-10 grams, a pinch of sugar, warm water - 100 ml (half a glass). First, we dilute the yeast in half the water and let it bubble.
Then add flour. Stir into a homogeneous mass and add the remaining water. Place it next to the cereal, covering the bowl with cling film. When the dough bubbles and becomes viscous, it is ready.
For me this happened in about an hour and a quarter. We pour the swollen grains into the dough... I’ll make a reservation right away, it’s better for the grain to swell longer, I think three or four hours. Stir, add salt (a teaspoon) and vegetable oil (two tablespoons).
Blend the mixture with an immersion blender.
The dough seemed runny to me, but I didn’t want to add wheat flour. Added 5 tablespoons of peeled rye flour and the dough turned out to be the desired consistency. Knead the dough with a mixer for 5-7 minutes, it turns out sticky and does not roll into a lump, so we bake the bread in a mold.
Let the dough rise for an hour and a half, its volume will increase approximately 2.5 times.
before fermentation:
after:
Place the dough in a mold that has been lightly greased with vegetable oil. Cover with cling film and place on the stove in which the oven is already heating.
The dough rests for 40-50 minutes and increases in volume by one and a half to two times.
The oven must be heated to 200 degrees. My “bar” was baked for 40 minutes. Place the bread on a board (preferably on a wire rack, if available), cover with a clean towel and leave to cool completely.
The taste of the bread is a little sweet, reminiscent of “Barvikha” (if anyone remembers). And most importantly - fresh)).
Bon appetit)
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