Diet sourdough bread (oven)

Category: Sourdough bread
Diet sourdough bread (oven)

Ingredients

sourdough (I have rye) 250 g
rye flour 150 g
whole grain flour ( I have 250 g
water 210 ml
salt 1.5 tsp
pour 60 ml of boiling water over malt and cool (you can do without malt, then increase the water rate to 270 ml) 2 tsp

Cooking method

  • Probably, it can be considered dietary, because the composition does not include sugar, oil, or refined wheat flour.
  • Place everything in a bread maker, knead for about 15 minutes. I used the Pelmeni program. I had to add 3 tbsp during the batch. l. whole grain flour to make a nice, slightly sticky bun.
  • At the end of kneading, remove the dough. transfer to a large container, cover with a lid or film and put in the refrigerator for 10 hours (I managed to knead in the evening, put it in the refrigerator overnight, and bake in the morning).
  • Remove the bowl from the refrigerator, leave to warm up at room temperature for about an hour. Then form a loaf of any shape, transfer to the form in which you will bake or on a baking sheet lined with baking paper. sprinkled the workpiece with warm water and sprinkled with caraway seeds and ground coriander on top. Cover with a film, a lid or a towel and leave to rise for 1.5 - 2 hours in a warm place (I have an oven with a light on). My dough has almost doubled in volume. 10 minutes before baking, I made several side cuts, after 10 minutes, turn on the oven and bake.
  • Baked at 220C for about an hour. The readiness was checked with a thermometer (at 95C, I took out the bread and cooled it on a wire rack).
  • The bread turned out to be very fragrant, on the first day it was slightly damp, like Borodino. On the second day, the humidity decreased, while the bread in no way became stale, the rye taste and smell intensified.
  • With okroshka, beetroot and just with vegetable salad - perfect.


Summer resident
Did you shape it like a braid, or are such curly cuts?
Paillette
She rolled a bun, slightly flattened one (right) half, cut it into three parts lengthwise, weaved a pigtail and threw it on the left half
Summer resident
Pasibki: flowers: Well, very pretty bread
Paillette

Diet sourdough bread (oven)
Alexandra
Paillette,

Absolutely definitely a dietary recipe
In addition to the absence of sugar, oil and white flour, there is also the absence of cultured yeast, the use of sourdough, long-term fermentation of the dough - aging for a long time, due to which beneficial substances are released in the flour

The bread looks amazing, I'm sure it tastes too
Paillette
Alexandra, thank you for your comments. I can treat my parents exclusively to dietary bread, problems with high blood sugar, and my dad also has vascular atherosclerosis
I select different recipes for them, I also found a lot in your topic.
So this bread will do just fine, hurray!
Alexandra
Sorry for the flood in this Temka - I lowered my cholesterol from a raised to noma not even an adult, but a young man with the Sybarite food system (by E. Stoyanova) - there are almost no animal fats (except for fish), and additionally I removed the yolks from my diet , and lean meat (veal, chicken and turkey breasts) I do not eat often once a week, I hardly eat hard cheeses.
Alexandra
Stoyanova's is suitable for everyone.I recommend, Sergey, to get advice from Elena herself, first-hand - she is both a pharmacist and a nutritionist (besides being an academician in economics)

And in sybarit there is a cereal lunch, 65 g (2 slices) rye or whole bread, or whole porridge + 1 tsp. unrefined oil + a few olives or nuts

Before, I also thought that I had some kind of higher protein metabolism, but I don't want carbohydrates. And now I don’t want meat, but I’m happy to use non-starchy vegetables (these are also carbohydrates).

How do zero curd proteins interfere? All animal fat has been removed from them, everything is in order with cholesterol, not only metabolism and insulin production are normalized, but also the water-salt balance, especially since there cottage cheese is combined with carbohydrate fruits and fiber (fruits with peels)
In general, Elena has been teasing very seriously and kindly for 1 day.
Paillette
Thank you all for your advice, I will definitely study it in more detail.
Dan
After reading the recipe, I decided to try baking, but the question arose, what kind of sourdough to use?
Paillette
Dan, there can be any leaven, I had it - "eternal", and I used it, but I think that this is not a matter of principle, any working leaven will do.
Dan
Thanks for the answer, I also thought that it is possible to bake bread from the "eternal" leaven.
TANYA0405
Quote: Sequins

Alexandra, thank you for your comments. I can treat my parents exclusively to dietary bread, problems with high blood sugar, and my dad also has vascular atherosclerosis
I select different recipes for them, I also found a lot in your topic.
So this bread will do just fine, hurray!
I'm also interested in bread recipes for diabetics, if it's not difficult, give links to suitable recipes
Crumb
TANYA0405
You HERE ! Alexandra has all recipes suitable for diabetic nutrition!
Anna1957
Quote: Sequins

Dan, there can be any leaven, I had it - "eternal", and I used it, but I think that this is not a matter of principle, any working leaven will do.

Can you use ripe dough instead of sourdough? 3-7 days in the refrigerator? I'm just starting to bake bread, so sorry for the stupid questions. I liked your dietary option, I want to try it.

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