Wheat Sprouted Rye Bread - Recipe with Photo on Mcooker: Best Recipes

Rye-wheat bread with wheat germ

Category: Healthy eating

Ingredients
dough:
* rye sourdough, or 1 tsp. dry yeast	60 g
water	60 g
wheat flour	60 g
sprouted wheat	100 g
Dough:
warm water	175 ml
salt	2/3 tsp
unrefined sunflower oil	2 tbsp. l.
Rye flour	110 g
wheat flour	180 g + ~ 40 g per pack
wheat flour, c / z	50 g

Cooking method

This bread will appeal to lovers of coarse breads who value health above all else.
Such bread is not only healthy, but also nutritious, with a rich taste and aroma, with a slight sourness and a crispy crust.
1)* my recipe for sourdough can be viewed here:
Rye sourdough - see point 3
2)Wheat germination:
A container for germination - I used a plastic bowl called a "microwave steamer" (:, it looks more like a colander to me ... Very convenient, because there is a space between the mesh bowl and the whole bowl so that the grain does not float in water , but only touched, and the optimal moisture content required for germination was maintained.
In the evening:
I washed the wheat grains, threw out the grains floating in the water, filled it with water until the grains were covered. Left at room temperature.
In the morning: The grain will swell and little white sprouts will hatch in some places. I washed, poured so much water that the wheat in the mesh bowl only touches the water, that is, less than half the surface of the grain. Left at room temperature.
The next morning I washed it again, played it in a blender for about a minute and added it to the dough.
3)Dough:
I diluted 60 g of the starter culture from the refrigerator with warm water, stirred it well, added premium wheat flour and wheat grains sprouted in a blender for 1.5 days. Stir well, covered with foil and put away in a warm place for 6 hours.
4) Then I added water and the rest of the ingredients in the sequence indicated in the recipe ..
She covered the dough and left it to "rest" for 30 minutes.
5)For subsequent molding separated 1/3 of the dough, rolled it into a rectangular layer ~ 2 mm thick,
and from 2/3 of the dough, I formed a bar in width and length 2 times narrower than the layer, laid it in the center.
Along the edges of the bar, the layer was cut into strips in the form of a Christmas tree and then braided around the loaf.
On the tops of the loaf, 2 pieces of dough will remain, I connected them and rolled out a "pad", which I put in a greased form and a dough piece on top of it.
6) I covered the mold with a foil and left it to stand in the heat for 1.5 hours (I usually stand in the oven turned on at a minimum temperature of ~ 40 degrees).
7)I baked in an oven with steam (I poured water into a cast-iron pan and put it on the bottom of the oven when I turned it on) for 15 minutes at 230 degrees, then pulled out the pan and reduced the temperature to 180 degrees and baked for another 40 minutes, then turned off the oven and left it for another 10 minutes. Somewhere in the middle of cooking, I covered the crust with foil so that it would not burn.

Note

Sprouted whole grain bread contains natural vitamins: B1, B2, PP (B3), B6, B12, E, folic, pantothenic and ascorbic (C) acids. All essential amino acids and a complete set of essential trace elements are naturally balanced, making the protein in bread easily digestible for the body. Contains a daily amount of dietary fiber, which prevents cardiovascular and oncological diseases.
A little about the germinated seed, grain.
The processes occurring during seed germination allow them to successfully resist adverse environmental factors.The negative effect of substances that pollute the soil, water and air, UV radiation, temperature drops - all this leads to the formation of an excess of free radicals in the seedlings. However, germinating seeds successfully neutralize their destructive effect through the active synthesis of antioxidants. It is during a short period of germination that the synthesis of antioxidants in seedlings proceeds unusually rapidly and reaches its maximum values.
The sprouts seem to be in a hurry to protect themselves during these several days, the most responsible in the life of the plant.
The use of sprouted seeds in baking significantly increases the health properties of various bakery products, as well as improves their taste and aroma.
Some of the nutrients are lost as a result of heat treatment, but the fact remains: whole grain bread, especially from sprouted grains, is much healthier than usual. Regular use of live seedlings and bakery products from them stimulates metabolism and blood formation in humans, increases immunity, compensates for vitamin and mineral deficiencies, normalizes acid-base balance, helps to cleanse the body of toxins and effective digestion, slows down the aging process.
Natural enrichment of seedlings with natural vitamins gives a person one word - health!
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.
Rye flour products are stored much better and longer than wheat counterparts.
But still, rye products are difficult for the body to digest, so it is advisable to add up to 20% of white wheat flour to them.
And the leaven by fermenting grains, it will help the body better absorb 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.