Wheat bread with rye-flax sourdough, bran and flax seed - recipe with photo on Mcooker: best recipes

Wheat bread with rye-flax sourdough, with bran and flax seed

Category: Healthy eating

Ingredients
Rye-linseed sourdough *	80 g
to refresh the leaven:
warm water	40 ml
Rye flour	40 g
Dough:
all leaven	160 g
warm water	80 ml
wheat flour	80 g
Dough:
all dough	320 g
water	50 ml
unrefined sunflower oil	3 tbsp. l.
salt	0.5 tsp
wheat bran	2 tbsp. l.
flax-seed	2 tbsp. l.
wheat flour	280-300 gr
peeled sunflower seed (for decoration)	1 tbsp. l.

Cooking method

*Leaven: (my recipe can be viewed here: [url = https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417846.0] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417846.0)
I had sourdough from the refrigerator. Therefore, first you need to refresh it:
80 g rye-flax sourdough
40 ml water
40 gr rye flour
Knead, close loosely and leave warm, not tightly covering, until an increase of 1.5-2 times. It took me 1.5 hours.
Now we put the dough:
We add 80 ml of water and the flour that will be in the dough to 160 g of refreshed sourdough, I added 80 g of premium wheat flour.
Knead, cover loosely and warm.
After 4 hours, the dough has doubled (do not overdo the dough, otherwise the dough will be sour). As soon as the dough "rises with a head" with large bubbles, start the dough.
Dough kneading:
Whole dough (320 gr)
50 ml warm water
3 tbsp. l. unrefined sunflower oil
0.5 tsp salt (I have stone, Yakutsk is very salty, so another may need more)
2 tbsp. l. Flaxseed
2 tbsp. l. wheat bran
280 g wheat flour (pour in gradually, until a slightly sticky soft dough forms).
Next, you need to lightly roll it in flour, gently stretch it and fold it with a seam down on a greased form and close it with a film or a thick towel so that it does not dry out. Leave warm until doubled (it took me 3 hours).
An hour later, I decided to change the shape of the bread: I pushed the middle of the kolobok deeper with a salt shaker and added 1 tbsp. l. peeled sunflower seeds, made cuts in a circle in the form of a flower, covered it with foil again and left it warm for another 2 hours.
I baked bread together with other bread - French (see the recipe here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417248.0 - only this time I laid it out in one thick layer!) and both breads were perfectly baked together, .html "made friends" and glued a little ((:
in an oven with steam at a temperature of 230 degrees for 15 minutes, then reduced the temperature to 200 degrees and baked for another 35 minutes, then turned off the oven and left for 10 minutes. Total, 1 hour.
If the bread does not brown with steam, after 3 quarters of the entire baking time, remove the container with water from the oven (I have a frying pan, I don’t pull it out, because when the temperature decreases, the water practically stops steaming and everything bakes perfectly).

Note

Why is it so beneficial to bake leavened bread?
Sourdough by fermentation of grains helps the body to better assimilate them.
Sourdough bread is also rich in valuable micro and macro elements, essential vitamins and minerals.
In addition, sourdough has another unique property: sourdough bread is practically not affected by mold fungi. The acidic environment of the starter culture kills the pathogenic microflora without affecting beneficial crops. Therefore, sourdough bread, even during long-term storage, does not become moldy, but simply stale.
Why are the components of this bread useful:
Wheat In folk and official medicine, wheat grains are recognized as the best source of vitamin E. With its help, the excellent condition of the muscles of the skeleton and heart is maintained.
“The pectins and fiber contained in wheat flour improve intestinal function, neutralizing decay processes and helping the healing of mucous membranes. Magnesium salts have a beneficial effect on the nervous system and take part in bone regeneration, potassium stimulates the heart. In 100 gr. wheat flour vitamins (as a percentage of the daily value): B1 - 28%; B3 - 18%; B6 - 30%; E - 23%; PP - 40%. " 🔗
Separately for rye flour
Carrying out a sorbing function, the fiber in rye flour cleans the intestinal walls well, removes excess fluid, carcinogens, toxins and toxins from the body. It increases general immunity, improves the motor function of the gastrointestinal tract, relieves constipation.
The relatively low calorie content makes rye flour products useful for obese people and those who monitor their weight.
Due to its low glycemic index, rye flour is indicated for high blood sugar levels and is recommended for diabetic nutrition.
B vitamins support the thyroid gland, strengthen the nervous system, and have a beneficial effect on the condition of the skin and hair.
Iron in rye flour is 40% more than in wheat, so black bread is useful for people with low hemoglobin (anemia) and suffering from anemia.
But still, rye products are difficult for the body to digest, so it is advisable to add white wheat flour to them.
Bran are an excellent food supplement. They contain a large amount of dietary fiber, fiber, vitamins A, B1, B2, B6, E and trace elements. Among the latter, potassium, magnesium, zinc, chromium, selenium, copper, etc. Bran helps to cleanse the intestines, remove toxins, toxins from the body and reduce the amount of sugar in the blood, which helps to eliminate constipation, hair and skin acquire a healthier and more beautiful appearance ... They are useful for diabetics and overweight people.
(More: 🔗)
Flaxseed flour. Introducing flaxseed flour into the diet will help to normalize the work of the gastrointestinal tract, which is associated with the high content of valuable dietary fiber in it, which stimulates the intestines.
Due to its low carbohydrate content, flaxseed flour, when introduced into the diet, avoids obesity, helps to normalize a person's weight. This is an excellent dietary food product for those who are afraid to gain weight or want to lose weight.
Phytoestrogens contained in flaxseed flour have a beneficial effect on a woman's body during all periods of her life.
Flax contains an ideal ratio of all 8 essential acids. Indeed, flax contains 21-33% protein, it contains all 8 essential amino acids, as well as nonessential and conditionally nonessential, as well as polyunsaturated fatty acids: Omega-3, Omega-6, Omega-9.
Flax also includes "plant hormones" - antioxidants that have antibacterial, antiviral properties, prevent the development of breast and prostate cancer. Flaxseed flour is a powerful sorbent, and its properties are not inferior to activated carbon, and, unlike artificial sorbents, does not affect the destruction of body cells.
And flax is also a powerful antiparasitic product. It has a destructive effect on all types of helminths, except for roundworms. It also does not leave fungi, hepatitis viruses alive.
In flax seedlings, which are part of the leaven (which makes the dough more airy, softer), there is a large amount of oil, carotene, carbohydrates, mucus. The richest source of valuable fatty acids. They have softening and enveloping properties in inflammatory and ulcerative processes of the mucous membranes of the gastrointestinal tract.
Flax sprouts are a good source of antioxidants, vitamins A, B, C, E, they contain all essential amino acids, calcium, magnesium, iron, phosphorus and potassium.
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