Slimming bread

Slimming bread

Category: Yeast bread

Ingredients
Flour or mixture of flour and bran	450 g (not ml, but grams, please note)
Serum from yogurt, kefir or curdled milk. You can also use buttermilk, or something fermented milk mixed with water (2: 1 or other proportions)	330 ml
Salt	1 tsp
Dry yeast Best option which says instant	7 g (2 and 1/4 tsp without top)
Optional	handful
Pumpkin or sunflower seeds, sesame, flax seeds. You can do one thing, you can mix.

Cooking method

• We follow the instructions for our bread maker. If you need to pour liquid into the bowl first, pour it boldly. If we put on a timer, then the salt should not come into contact with the liquid. In short, whoever has a bread maker knows these subtleties from the instructions.
• And we bake. Bake as fast or slow as you like. If we use seeds, then we bake on the MIX BREAD mode.
• About flour and "bran powder":
• - if there is only white flour (in some countries the so-called bread flour is produced, it is preferable) then take 2 parts of flour for 1 part of "bran powder". As such, we use one thing or in arbitrary variations: wheat bran (cute thing), oat bran (nothing too, but they can slightly moisten the bread), coarse dry oat flakes (only they are not instead of the entire “loose powder”, but most - bran, less - rolled oats);
• - if there is gray flour (grain, ground together with the shell), then take it. You can replace a part of such flour with “bulk” - bran or rolled oats, but not more than a quarter of the total weight, that is, not more than 450: 4 = 112 g. A very good option: for 2 parts of gray flour, 1 part of white flour, but still assign a good table from gray flour. a spoon with a top and replace it with the same amount of bran;
• (I bought this kind of flour yesterday at 15 rubles per kg in the "Indian Spices" store on Sretenka.)
• - if there is rye flour, then add 1/3 of the volume + bran 1.5 tbsp. l + 7 tbsp, l of cereal type 4 flakes.
• 1. It is highly desirable to replace 1 table. a spoonful of flour 1 table. spoon with a top of gluten (gluten, it gives the dough elasticity, refines). Gluten is a protein found in grains. However, if you do not find it, nothing too. Modern flours include a fair amount of gluten. If the protein content in flour is about 11-12 percent, then there is enough gluten. I do, however, add gluten to any flour. Of course, protein reduces the total GI of bread.
• I buy gluten in a specialty store, which is a baker's paradise. There is such a shop in my city. I have not seen it in supermarkets. In Moscow I took bread at the Exhibition of Economic Achievements in the “Central” pavilion. There are so many more useful bakery products.
• 2. When the dough begins to knead, you can immediately see if it is formed, as expected, into a bun, sticking off the walls, even, pretty. If you see that there is not enough liquid, add a teaspoon of whey or water during kneading. If you see that the flour is not enough, add the flour, but not the "loose". Usually this amount of liquid is just right.

Note

This is whey-based slimming bread without butter and sugar. Taken from the intensive stage of the feeding system of Elena Stoyanova "Sibarit"
I bake when I lose weight, but I always lose weight!

Photo by Lar4ik

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That's right!
Toka little comment. If the oven is gluten-free, a ratio of 67% bread flour to 33% bran will give poor rising and crumbling bread.
Experimentally, we found the whole site: with a ratio of 80% flour + 20% bran (more flakes), there will be a good loaf and then 1 tsp of yeast will be enough. - 1 1/2 tsp

I made this bread yesterday. I did not manage such horror even during my acquaintance with HP! Low, gnarled, dense and sticky "! I did everything according to the recipe, I took the 2nd grade flour, diluted with the 1st grade. Just in case, I even put a little stacking (panifirin). I cooked in whole-grain r-me. This is my first bread that will go to the trash bin! Why ?!

I made this bread yesterday. I did not manage such horror even during my acquaintance with HP! Low, gnarled, dense and sticky "! I did everything according to the recipe, I took the 2nd grade flour, diluted with the 1st grade. Just in case, I even put a little stacking (panifirin). I cooked in whole-grain r-me. This is my first bread that will go to the trash bin! Why ?!

I have 2 answers:
1. Short and not serious.
The topic is called "BREAD FOR SLIMMING". To lose weight you need to eat a little bread. So he turned out to be so little appetizing.
Present it to the birds.

2. Long.
Your short description = high in water and low in gluten. Write how much you put in and what the bun was. I bake on a simple program (4 hours), the bread is of course lower than pure wheat, but quite edible.

I took it according to the recipe: 450 g of flour (+ one spoonful of embryos), whey - 330 g. I added 2 g of stackase, 1.5 tsp salt, seeds + dill seeds - into the dispenser. I didn't see the gingerbread man, I put it on the timer. I'm so used to trusting the recipes from the site, there were never any punctures

I made this bread yesterday. I did not manage such horror even during my acquaintance with HP! Low, gnarled, dense and sticky "! I did everything according to the recipe, I took the 2nd grade flour, diluted with the 1st grade. Just in case, I even put a little stacking (panifirin). I cooked in whole-grain r-me. This is my first bread that will go to the trash bin! Why ?!

Baking repeatedly exactly according to this recipe. Everything worked out great.

I took it according to the recipe: 450 g of flour (+ one spoonful of embryos), whey - 330 g. I added 2 g of stackase, 1.5 tsp salt, seeds + dill seeds - into the dispenser. I didn't see the gingerbread man, I put it on the timer. I'm so used to trusting the recipes from the site, there were never any punctures

Well what can I say.
There are no complaints about the composition.
Only one of the 2 types of flour did not take the liquid well and the yeast did not raise the bread well.
Before putting on the timer, I make new recipes once when I personally met the kolobok.

hi, i'm new to your ranks, no experience

Please explain to me what is whey from yogurt, kefir or yogurt, buttermilk, or something sour milk mixed with water (2: 1 or in other proportions)

what does yoghurt mean? how to get it?

Thank you

You can use cottage cheese whey (if you boil cottage cheese yourself) or throw the yogurt onto cheesecloth and leave to drain to get cottage cheese. You don't have to bother and just bake with yogurt or kefir.

You can use cottage cheese whey (if you boil cottage cheese yourself) or throw the yogurt onto cheesecloth and leave to drain to get cottage cheese. You don't have to bother and just bake with yogurt or kefir.

Which kefir / yogurt is better - fresh or expired?

half kefir with water
no matter what kind of kefir, better than 0% fat

Expired is better for rye flour, but for wheat flour it doesn't matter

But in truth, on the water it is no worse

And how much is 450 g of flour in milliliters? otherwise I have no weight

depending on the type of flour
By searching, you can find Temki about conversion tables and how much flour different glasses from a multicooker hold

White wheat flour, premium 250 ml (glass) = 150 g.
Rye and whole grain - less

Good day!
I've been reading your themes and recipes for several weeks now, very exciting!
recently my husband gave me a bread maker.now I'm baking, though so far only yeast bread. and my goal is to learn how to bake healthy yeast-free bread. the first experiment with "eternal" leaven failed. she's gone ... it seems.
I want to try to bake bran bread for now. but there are none yet.

Tell me, p-that, is it possible to add "SIBERIAN FIBER" or APITSAMPA to bread instead of bran ???

There is plenty of bread with bran here. Seek and find.
By the way, sourdough can be made with bran too. Recently, I often make such bread.
A year ago, my dry yeast began to stale, because I switched to pressed, and now they freeze in the freezer, because I use it occasionally for baking, and then for speed.

this is how I got a slimming bread



only it does not have time to cool down as it immediately begins to harden - well, is it just catastrophically fast for everyone, or was it just me lucky?

[Chantal]

Chantal

Everyone has

A spoonful of oil improves the situation, but this is already beyond the intense weight loss, if we are talking about the original recipe
There is an option to immediately wrap the cooled excess slices in a couple of pieces in 2 layers of film and freeze. In the morning, take out as needed and keep at room temperature, often by 12 it will be ready as fresh

Alexandra, thanks for the advice! that's what I will do only I defrost it in the microwave - I have a mode for defrosting bread (for how many years I thought this was the most useless function), a couple of minutes - and as soon as it was baked

I also tried in the microwave, but I liked the smooth defrosting at room temperature more

I baked bread according to your recipe.
It turned out wonderful!
I used the bread maker only for kneading and raising the dough, and baked it in the oven. I added 2. tsp gluten to the recipe, 1 tbsp. l ground flax seeds, some sesame seeds and sunflower seeds. When kneading, I had to add 2 tsp of olive oil, since the bun stuck to the side of the bucket and did not want to knead, apparently due to its low weight.
I baked a small loaf of half of all the ingredients. The finished weight is 400 grams.
I used such flour

I replaced one spoonful of flour with flour from sprouted rye

Baking in the oven

Here's a handsome man turned out

Thanks for the recipe.

I baked thin bread, counted the ingredients by 0.75, I thought - I won't eat so much, and the children - my husband has nothing to eat thin bread, they have their own, high-calorie ..... I counted in vain - they ate my bread, one stub remained. ... I baked with whey, put a spoonful of gluten and a spoonful of peanut and milk thistle porridge (in powder). It turned out to be very crispy, grind hot. The roof is "hostile whirlwinds", so be it. Tomorrow I'll bake a new one and won't count it. Thanks for the recipe!
........................ ........................ .....................
Baked the usual size, replaced 70 grams of flour with a mixture of "11 cereals". Delicious!!! The roof is again like a mountainous landscape.

Hi !!! Continuing the experiments with slimming bread, today I tried to bake it on an accelerated program. It turned out beautiful and with a flat convex roof !!! The beauty!!!! Now I will only bake on fast mode !!! By the way, I lost 1300 weight !!!

... By the way, I lost 1300 weight !!!

Masha, please accept my sincere congratulations! For me, this is also a relevant topic.
And as for the accelerated regime, I somehow dislike it. It seems to me that the yeast does not have time to "outplay" in such a short time (I have an accelerated 1 hour 25 minutes). If you use compressed yeast, the yeast flavor remains in the bread. True, it is not with dry ones, but it is not a fact that the processes with them proceed faster. But this is my subjective opinion. Maybe more experienced bakers will tell you something.

Myshanya, a question from a beginner: on which accelerated program did you bake - no. 2, no. 4 or no. 9? I really want to get good bread from which you can lose weight. And then in 25 days, as I was presented with HP, I baked it 18 times. Different, though small - 500g each. And this despite the fact that neither I nor my husband practically ate bread before ..And now you don't want to, but try it, but it’s so tasty, even if you sew up your mouth Bread, and even slimming, it’s ALL!

And if there is no bulk and bran, flour of the 1st grade, but there is premium wheat flour and peeled rye flour, then this will no longer be thinner bread?

[Nut]

Nut, although I am not the author of the topic, but I will answer - the bread will NOT be thinner, if you had at least some bran ... you could use them to reduce the GI of premium flour (bran is sold everywhere - even in a pharmacy!)

And more advice to everyone who wants to lose weight:
whey should be taken not from cow's milk, but from goat's. "Cow" whey (as well as all "cow" dairy products) has a fairly high GI.

In general, the serum is not for weight loss.

On water, whole flour plus bran and without butter and sugar. No more than 75g per day until noon with a giant serving of fresh vegetables. And no more starchy carbohydrates this day. In this case, it makes sense to talk about "slimming" bread

And here is my "weight loss bread".

Since I baked with seeds, and mine don’t like this kind of bread, so I decided to bake a small one, just for myself. But it still turned out about 500 g.

Baked like this:
Flour / s - 200 g, (when kneading the bun, added 4 tbsp. L.)
Peeled rye flour. - 50 g
Oat flakes - 50 g
Salt - 0.75 tsp
Yeast - 1.5 tsp.
Seeds - 3 tbsp. l.
Potatoes. broth - 220 ml

It turned out good bread, tasty, with a taste of seeds, and everything was baked wonderfully!
Only the bulge of the roof is weak. And the roof is uneven. But to be honest, I am equally divided!



Next time I bake with 1 tsp. yeast, and then I will bake with pressed.