Delicious Wheat Bran Bread

[BREAD WITH WHEAT BRAN.]

BREAD WITH WHEAT BRAN.

-550 gr. wheat flour

-280 gr. rye sourdough

-125 gr. wheat bran,
pre-soaked for 30 minutes and wrung out.

-180 ml "aged" kefir

-1 tbsp. l. sour cream 15%

Knead into a bun, give
stand the dough for 1 hour, then add

-10 gr. salt

-1 tsp melted pork
fat (lard)

Knead a second time with salt and
fat, then shape the bread and proof until the volume increases by about
twice. Bake with steam.

I liked the bread so much that I ate it in one sitting. I had to bake it for the second time in a row. This time I was baking a hearth.

[Misha]

MishaAre you by any chance the lucky owner of the second pair of hands? And when do you only have time to bake and cook all this?

There would be good eaters, but I love to cook

[BREAD "HEALTH".]

Here's a bread, too, with bran and with the addition of rice flour.

BREAD "HEALTH".

-30 gr. rye flakes

-10 gr wheat bran

-300 gr. grape leaven
(by Nancy Stone)

-540 gr wheat flour

-30 gr rice

-350 ml kefir + water

Knead and rest 1
hour, then add

-12 gr. salt

-7 g grape oil
bones

Switch on the batch a second time.
Then we shape the bread and for proofing until the volume increases by at least two
times. Steam bake for about 55 minutes.

I want to add that the bread turned out to be very tasty. She took grape sourdough for this bread and fed it with rye flour. The bread turned out to be tall with a thin crispy crust, you can just eat it.

Very beautiful and mouth-watering bread

A man sits in silence, sits - and then how he will give out another masterpiece of bread

Well done MISHA, who is already mastering the leaven in a row.

How do YOU ​​achieve such a beautiful crust? I can't do without
beaten egg is not smeared. Place the baking sheet higher -
Teng interferes, I bake longer in time - the bottom burns.

No, I don't grease my baked goods with an egg. I like it when the finished bread is lightly in flour. You can sprinkle the bread with oil or water; for these purposes, I specially acquired two sprinklers, one for vegetable oil, the other for water. It is convenient to use. The oil is sprayed in a thin layer and it is more convenient to spray water into the oven when you need to create steam in the first 10 minutes of baking.

Hello. Tell me, can you bake this bread in a bread maker? And replace the wheat bran with the additive "Fitness Mix" (Seeds, flax seeds, sesame seeds, oat flakes, dried carrots). I use the bread maker for only three days.

Hello. Tell me, can you bake this bread in a bread maker? And replace the wheat bran with the additive "Fitness Mix" (Seeds, flax seeds, sesame seeds, oat flakes, dried carrots). I use the bread maker for only three days.

The author of the recipes will answer you in more detail.

And I want to say about "Fitness mix" and bran are good supplements, but they are not the same thing at all. The bran added to flour (they are such as small sawdust, which is from under the saw) is a ground grain shell, respectively, we kind of bring ordinary flour closer to whole grain, enriched with fiber.
Fitness mix makes bread more nutritious, enriches it with useful trace elements, oils and vitamins.
If you replace one with another, then take into account the different ability of both to absorb water (watch out for the bun) and you will be happy !!!

[Deva]

Deva,

Regarding the replacement of one with the other, I have already answered you Cubic.

And I will come to you with another version of such bread.

So much has been said about the benefits of flax seeds. Today I baked such bread.

Wheat bread with bran and
flax seeds.

-350 gr. wheat flour

-15 gr. wheat bran

-15 grams of flax seeds (you can
whole or grind, I added part of the ground and part of the whole)

-150 g grape sourdough

-150 ml warm water

I kneaded the dough, let it stand
1 hour, then added
-10 gr salt
kneaded a second time, molded the bread and on
proofing in the oven with a mug of boiling water. Then steamed pastries. The first 10 minutes at T 230 * C, then with a decreasing T 180 * C, another 45 minutes.

The recipe for such bread can be used for baking bread and for donuts.

BREAD WITH BRAN AND CRAWS.
-17 gr. bran
-300 gr wheat
-15 gr corn flour
-15 g milk powder (approx. 2 tablespoons)
-1 egg
-20 gr olive oil
-150 g of grape sourdough (according to Silverstone)
-100 ml of water (or broth)
-1 tsp salt
-0.5 tbsp. l. fresh cracklings

The recipe for such bread can be used for baking bread and for donuts.

BREAD WITH BRAN AND CRAWS.
-17 gr. bran
-300 gr wheat
-15 gr corn flour
-15 g milk powder (approx. 2 tablespoons)
-1 egg
-20 gr olive oil
-150 g of grape sourdough (according to Silverstone)
-100 ml of water (or broth)
-1 tsp salt
-0.5 tbsp. l. fresh cracklings

I sometimes use the same dough to make bread biscuits. There may be different - just biscuits, with sea salt, with rosemary, with sesame seeds, etc., etc., whoever likes to taste, there can be many options.

How are biscuits made?

How are biscuits made?

I do this: Put all the food in the bowl of the bread maker and turn on the "Dough" mode. Roll the finished dough into a layer 1.3 cm thick and cut out the figures with a mold or a sharp knife. Leave on a baking sheet in a warm place for 20 minutes until bulking. Bake at 200C for 10 minutes, then reduce the temperature to 150 and dry another 10.

Crispy biscuits are good with broths and by themselves!