Diet whole grain rye bread with sourdough ginger

Category: Sourdough bread

Ingredients
rye leaven (eternal)	500 g
water	400 g
whole grain rye	300 g
whole grain wheat flour	200 g
ginger (grate it and squeeze the juice)	3-4 tbsp
Brown sugar	3 tbsp
olive oil	2 tbsp
salt	3 h l
fermented rye malt	2 tbsp
sunflower seeds (any, to your taste)	100 g

Cooking method

How to make sourdough written here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194030.0.html#msg922658
We mix all the ingredients and put in a warm place for several hours, covered with a lid or bag (I put it on the battery).
When the dough doubles in size
we make cuts with a sharp knife (so as not to crack), if you wish, you can either sprinkle it with flour or treat it with glaze (you can read about this here https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=89&Itemid=35 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=89&Itemid=35.
And put it in the oven! The first 20 minutes at a temperature of 180 degrees with both the top and bottom turned on. The next 30 minutes, we increase the temperature to 200 and leave only the lower ten! We turn on the upper shadow again and set it to 160 degrees for another 25 minutes. As the time runs out, we immediately take our bread out of the mold and wrap it in linen until it cools completely.
So that is all! Eat to your health!

The dish is designed for

1400 g

Note

Ginger (Zingiber L.) is the root of a tropical plant native to South Asia.
Ginger has been known since ancient times. Ginger root was used both as a spice and as a medicine. In ancient times, the aromatic root was highly valued for its ability to improve digestion, and in this sense it was considered an antidote. This is where the tradition of specially baking gingerbread came from. Useful property of ginger - it does not allow you to get fat !!!

About whole grain flour.

Such a question cannot be passed over in silence. Where did the whole grain flour from which our ancestors baked bread disappeared? Only whole grain flour contains B vitamins, micro- and macroelements and the germ, which has fantastic medicinal properties. Refined flour is devoid of both the germ and the shell.Instead of these naturally created, healing parts of grain, all kinds of food additives are added to the flour, chemically created substitutes that can never fulfill what nature itself has created. Refined flour becomes a mucus-forming product, which lumps down to the bottom of the stomach and slags our body. Refining is an expensive and costly process that kills the vitality of grain. And it is needed only in order to keep the flour from spoiling as long as possible. Whole flour cannot be stored for a long time, but this is not required. Let the grain be stored, and from it, as needed, you can prepare flour. To restore the health of the nation, you need to return to baking bread using yeast that exists in nature itself, in hops, malt. Hop sourdough bread contains all essential amino acids, carbohydrates, fiber, vitamins Bl, B7, PP; minerals: salts of sodium, potassium, phosphorus, iron, calcium, as well as microelements: gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes. Apparently, it is no coincidence that the ears of grain are called golden. Bread based on hop sourdough gives the maximum sokogonny effect, i.e.actively extracts from the pancreas, liver, gallbladder enzymes and other substances necessary for full digestion, which improve intestinal motility. A person who consumes such bread is filled with energy, ceases to have colds, his posture is straightened, and immunity is restored. Information about the dangers of eating bakery products made from baker's yeast slowly but surely enters the minds of people. Many people bake their own bread. Mini-bakeries begin to open. This non-yeast bread is still expensive, but disappears instantly. Needs outstrip supply. In Ryazan, a bakery began to operate according to a new scheme; the same production is available in Noginsk. Everything new is well forgotten old ...

A source- 🔗

Diet rye bread (NataljaMart)

Panasonic SD-2511. Diet bread with whole grain flour, dill and parsley ($ vetLana)

Tata

Alicia , thanks for the recipe. I agree that this bread is very useful, and the information too. But where can I get whole grain rye flour? I have never met. And another question: is it possible to replace fresh ginger with dry (sold separately in a bag as a seasoning) and how does it express itself in bread, in terms of aroma and taste?

Alicia

Quote: Tata

Alicia , thanks for the recipe. I agree that this bread is very useful, and the information too. But where can I get whole grain rye flour? I have never met. And another question: is it possible to replace fresh ginger with dry (sold separately in a bag as a seasoning) and how does it express itself in bread, in terms of aroma and taste?

Thanks for your feedback!
About ginger - 2 tablespoons really did not express themselves in any way (neither taste, nor aroma) I even thought, maybe I should try to put 3 tablespoons of tablespoons? ... I am glad that you will not gain excess weight with it!
Can I put dry ginger, of course? It just seems to me that there are no more useful properties left ...

About whole grain flour - yes, it's a rarity! But you can still find it in large supermarkets. I found it in Zelenograd! IN PROSPECT. There are also online stores and even home delivery of any rare flour. Try searching online if you can't find it in supermarkets.
As the saying goes: "WHO'S LOOKING FOR, THE ONE WILL ALWAYS FIND IT!"
I wish you the best in your search.

Tata

Alicia, Thanks for the link. I completely forgot, the "Peki Sam" store in Butovo is 10 minutes away from me. I was there 1 time. And there is whole grain rye flour there. Thanks again

Quote: Alicia

About ginger - 2 tablespoons really did not express themselves in any way (neither taste, nor aroma)

But why is it needed in the recipe? I wonder what his role is? Is it really only as a dietary component?

Alicia

To your health!
P.S. Do not forget to buy whole wheat wheat there. Bread made from pure rye flour is difficult to digest. It is advisable to dilute rye flour with wheat flour so that wheat is at least 15% of the total flour!

Tata

Wheat whole grain I have "French thing". I often bake with her. Yesterday I baked according to Luda's recipe from LJ "Gray Wheat Bread", very tasty

Alicia

Quote: Tata

Alicia, Thanks for the link. I completely forgot, the "Peki Sam" store in Butovo is 10 minutes away from me. I was there 1 time. And there is whole grain rye flour there. Thanks again: rose: But why is it needed in the recipe? I wonder what his role is? Is it really only as a dietary component?

Ginger itself is very healthy! One doctor once told me that it stimulates all the body's defenses, thereby strengthening the immune system! Plus, it improves digestion and has many beneficial properties!
And I did not feel it, apparently all the same for the reason that I added too little to the recipe, because I do not really like its taste and was afraid to spoil it. But now I am sure that you need at least 3 tablespoons of ginger juice!
In general, it is also added quite often to all sorts of various dishes, because it has a rich indigenous, slightly bitter taste and a piquant aroma (as it is written on my package of ground ginger)

Tata

Quote: Alicia

In general, it is also added quite often to all sorts of various dishes.

Yeah, I also marinate meat in soy sauce and grated ginger. Can stand damp for a long time

Alicia

I was also taught to add fresh ginger to tea - again for immunity! By the way, especially useful for men! Straight very tiny pieces of things 5 cut and brew in a teapot with tea leaves-THE MOST HEALING POTION!

Tata

In general, there are a lot of useful roots and tops. Only we often forget about them

Alicia

That's for sure! Previously, our ancestors were treated only by them! Not that we stuff ourselves with all sorts of useless, if not harmful, expensive medicines!