The allure of whole grain bread
Whole grain bread is different from the usual one in terms of cooking technology, so it is not uniform on the cut. For its preparation, whole grain flour and special starter cultures are used instead of yeast. Therefore, it is much healthier than ordinary bread and stays fresh longer.
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Why Whole Grain Bread Benefits
In terms of the content of active substances, such bread is much higher than ordinary bread. It contains many enzymes, vitamins and minerals, organic acids are present. Bread made from sprouted grains is especially useful. Indeed, it is in this form that all biological resources are activated.
In addition, bread made from sprouted grains is rich in fiber, which is beneficial for normal digestion. Fiber fibers in the body are not assimilated, but swell and attract toxins and toxins and evacuate them from the body. Fiber helps cleanse the body and activates the intestines. For many people, the problem of constipation is solved precisely after they switch from regular bread to whole grain.
Such healthy bread is very often recommended as a dietary food item. It is advised to use it for overweight, atherosclerosis, diabetes mellitus and some diseases of the cardiovascular system. Unprocessed grain bread in itself gives a feeling of satiety, so more than three or four pieces of it simply cannot be eaten. The result is natural weight loss.
But before switching to whole grain bread, be sure to consult your doctor. Indeed, with such ailments as pancreatitis, peptic ulcer, enteritis, gastritis, eating whole grain bread is contraindicated. Babies are allowed to give whole grain bread only from the age of two. For younger children, these baked goods are very rough.
How to make whole grain bread
Usually, whole grain flours are not used alone in whole grain breads. It is mixed with the usual white flour, sometimes adding oatmeal or other types of flour. For readiness test it takes more time, so it is left in a warm place for a long time.
When self-cooking, whole grain bread is mixed with seeds, nuts, various dried fruits, bran and other additives. These additives make homemade bread look and taste more interesting. You need to eat homemade bread made from whole grain flour after it has cooled completely.
Whole grain bread in the oven
Even a novice housewife can make homemade healthy bread according to this recipe. To make a loaf of homemade bread you will need:
- Whole grain flour - 320 g.
- Wheat flour - 320 g.
- Salt - 1.5 small spoons.
- Dry yeast - 2 small spoons.
- Sunflower oil - 2 large spoons.
- Granulated sugar - 1 large spoon.
- Warmed water - 375 ml.
First, sift both flours and mix in a large bowl. Then add all the dry ingredients and mix. After that, pour in warm water, vegetable oil and knead dough using a mixer or simply by hand.
Finished dough spread on the surface of the table, sprinkled with flour, and roll it into a ball. Cover the dough with a bowl for ten minutes. Then the dough needs to be kneaded and, transferring to a greased plate, place the dough in the heat for about an hour and a half.
A round, slightly flattened loaf is finally formed from the finished dough and laid out on a baking sheet, previously oiled. The dough is allowed to stand for 45 minutes under a towel. After that, the towel is removed and the future bread is sent to the oven for baking. The oven should be heated to 200 degrees and the baking time should be 40 minutes.
Whole-grain flour-free bread
First you need to mix 1.5 large tablespoons of honey and the same amount of vegetable oil until smooth. After that, 200 ml of warmed milk is poured in and everything is mixed.
Then add a glass of ground oatmeal and the same amount of whole grain flour, half a teaspoon of salt and a couple of teaspoons of baking powder to the liquid ingredients. At the same stage, you can add any spices, for example, cumin or cardamom. Everything is mixed until smooth.
To make the dough denser, add another glass of whole grain flour in small portions. Continue to knead the dough so that it can be shaped by hand. The finished dough is formed into a round loaf or transferred to a greased form and sent to an oven heated to 220 degrees for half an hour.
