Wheat bran bread with lactic sourdough

Wheat bran bread with lactic sourdough

Category: Sourdough bread

Ingredients
Lactic acid starter culture	2 dimensional st.
Wheat flour	400 g
Milk	200 ml
Walnut oil	2 tbsp. l.
Sea salt	2 tsp
Honey	1 tbsp. l.
Sesame	2 tbsp. l.
Flax seed	2 tbsp. l.

Cooking method

• When feeding, I add 4 tablespoons of bran and wheat flour to the lactic acid starter culture until the dough is thick.
• 
• Fermented starter culture.
• Mix all the ingredients, knead the dough.
• 
• Place in the refrigerator (in my refrigerator 12 degrees) for 12-18 hours. Then lay out the dough, roll it up a couple of times with an "envelope", shape the bread, let it stand for 2-2.5 hours. Can be brushed with egg and sprinkled with bran. Preheat the oven to 220 degrees, bake for 20 minutes with steam, then lower the temperature to 180 degrees and bake until tender without steam.

Please tell me what kind of bran do you use, it's just that I could find only BORODINSKIES in Krasnodar, are they suitable? And the bread is super, you can't look at such pictures at night, thoughts are not about sleep.

[red mullet]

red mullet ! Thank you ! We sell wheat and rye bran in the market, and in supermarkets all sorts of with additives (in my opinion, this is just a divorce). I think the Borodinskys will do, the main thing is to lead them through the leaven.

You can replace the bran with whole grain flour (I do this when I have it), or, if you have the opportunity to buy wheat, grind it on a coffee grinder (we get whole grain).

I baked according to this recipe, replacing the bran with sprouted and chopped wheat, and part of the flour (160 g) with spelled. The result is a different, more aromatic and tasty bread. Spelled really improves the taste of the bread!

[Kalmykova]

Kalmykova Natasha, hello! I have been baking bread according to your recipe for a long time, I am very pleased!
So once again I want to thank you for your support and the knowledge that you gave me !!!
By the way, where did you get the spelled?

Thank you !!! Spelled mix from Kiev.

Please tell me who knows, but flax seed is not harmful for pancriatitis or similar diseases?

This is for Alexandra, she is a great specialist in healthy eating!

[macaroni]

macaroni, flax seed is prescribed as an enveloping agent for diseases of the stomach and duodenal ulcer. True, it is brewed and jelly is obtained, which is taken.
And in case of pancreatitis and gastrointestinal diseases, generally they recommend croutons, not fresh bread ... and exclude fatty, fried and spicy ones.

Well, how do you want this bread, and the oven broke down (in the service they were glad that spare parts had to wait another 1.5-2 months)! can tell me if it is possible in x. n. bake?

[macaroni]

macaroni

Unboiled flaxseeds in ground form have been prescribed to me to lower cholesterol. In general, they are almost indigestible (what goes in is what comes out).

[macaroni]

macaroni

Unboiled flaxseeds in ground form have been prescribed to me to lower cholesterol. In general, they are almost indigestible (what goes in is what comes out).

Oh, why then swallow them whole?

[macaroni]

macaroni! Of course, you can bake in a bread maker, no one forbade it. Just check the dimensions so it doesn't pop out of the bucket. I have a large bucket in my bread machine, more than a kilogram can be baked. And flax seeds can be ground in a coffee grinder.

Hurrah! The oven is repaired (2 months have passed) And finally I got to this bread - my hands are itching! Girls, how much is 2 glasses of sourdough? If you can tell her it is necessary to specially feed the bread for this, that is, take from the refrigerator how many spoons of leaven and how many days and what to feed? or else I still have 3 days of supplemented lactic acid from Admin (she is already 3 months old)
How to be?

[macaroni]

macaroni ! I'm here ! You can take the leaven that is already ready. 2 glasses are from a bread machine. I take it by eye, you can do more, but then watch the kolobok - check the liquid. To be honest, I have been living without prescriptions for a long time - everything is by eye on autopilot. I weigh only flour, liquid - with a glass of HP, and if not enough, I add it. Good luck !!!

Dear Kalmykova, hello! Tell me, I had about 1 glass of sourdough from the bread machine and at about 14-00 I added 4 table there. tablespoons of bran and until the thickness of wheat flour. Now it's almost 8 pm, the leaven has turned out to be 400 grams. (It's cool in the kitchen today and I decided to warm it up a little, I put a bread machine on the window - there was Borodinsky baking. my sourdough was baked too: oat bottom is hot. I was upset at first, but it seems normal) how can I add the rest of the ingredients correctly?

Salt 2 tsp , sugar 2 tbsp. l. (if honey - 1 tbsp. l), flour 300-350 g, liquid 180-220 ml (look at the kolobok). I hope the leaven is alive! Good luck !!!

Thank you so much!!! : flowers: Now I will mix everything in a cold place, and the leaven seems to be alive, in any case it rises.

[Kalmykova]

Kalmykova, I'd love to bake your bread. The photo is just handsome, an interesting composition of ingredients.

But here it is a little not clear:When feeding, I add 4 tablespoons of bran and wheat flour to the lactic acid starter culture until the dough is thick.

Is the wheat flour added from the recipe's amount, or is this how you feed the sourdough?

If this is feeding, then as I understand it, you need to give her time to get up or do the whole batch at once?

[Scorpio]

Scorpio ! You understood everything correctly: the bran is put into the sourdough when feeding, then it eats them at a temperature of 12-13 degrees for at least 7-8 hours (maybe more), and then it gets into the batch. For a long time I have not fed the sourdough with bran, because we now have whole grain flour, and I also grind the wheat myself to feed the sourdough. Good luck !!!

[Kalmykova, Thank you. I realized that you are already doing everything by sight, but I, a teapot, would like to know what kind of measuring cup you have and how to adapt this recipe for a bread machine? After all, you won't bake in it with steam?And if you knead it on a Frenchwoman? I haven’t made friends with mk leaven yet!]

Kalmykova, Thank you.

I realized that you are already doing everything by sight, but I, a teapot, would like to know what kind of measuring cup you have and how to adapt this recipe for a bread machine? After all, you won't bake in it with steam?

And if you knead it on a Frenchwoman? I haven’t made friends with mk leaven yet!

[Petrov-Vodkin still life with bacon]

Kalmykova, Natasha, thank you. Here is the report

This latter is called Petrov-Vodkin still life with bacon and private

[Scorpio]

Gorgeous! To your health!
Scorpio ! A glass of HP is 240 ml, but this is not essential. I baked in a bread maker for a couple of months, but I had a programmable one, that is, I increased the proving time until the moment of double rise. How to do it in Panasonic - read on the forum, people have somehow adapted. Of course, you can make all the recipes on a Frenchwoman. Good luck and good bread!

I want to try your bread to bake, but I don’t understand why for 18 hours in the hall = to his? and so many recipes recommend, doesn't the leaven speed up the rise of the dough?