Diet rye bread

Diet rye bread

Category: Yeast bread

Ingredients
Rye (peeled) flour	380g
Wheat flour	150g
Wheat bran	70g
Water	450-570ml
Salt	1 st. l
Dry yeast	1 st. l

Cooking method

• Water must be added carefully two-thirds at once into the bucket, the rest when kneading to the desired consistency. The amount of water can vary from 450ml to 570ml, depending on the type of bran, flour quality and moisture content.
• Baking mode in a rye bread machine.
• 

Note

The bread has a traditionally rye flavor, slightly moist. The recipe was developed by me, through trial and error, in search of rye taste, and maximum health benefits for the body.

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For 600 grams of flour and bran, 570 ml. liquids - won't it be too much?

The composition of bread contains flour, which has a GI of 100 units, and in any case cannot be called dietary in its essence - it is FLOUR !!!

And check the correctness of salt and yeast in such quantities is also in doubt

Thanks for attention! Yes, I have baked bread using this recipe several times already. Households like it. And there is enough water. Rye flour takes twice as much water as wheat flour, and 167% of bran. I counted like this: (150 * 0.52) + (380 * 0.52 * 2) + (70 * 0.52 + 167%).

I would also like to know the type and grade of flour. And bran, too, are different ...

Thanks for attention! Yes, I have baked bread using this recipe several times already. Households like it. And there is enough water. Rye flour takes twice as much water as wheat flour, and 167% of bran. I counted like this: (150 * 0.52) + (380 * 0.52 * 2) + (70 * 0.52 + 167%).

Uuuuuuuu! How complicated it is!

I would also like to know the type and grade of flour. And bran, too, are different ...

Rye - peeled bakery flour "Ryazanochka", wheat - "Nekrasovskaya", ordinary wheat bran, packaged in 150 g each.

NataljaMart, glad to meet you - we are almost neighbors! I love rye bread, I will trust your experiments - in a couple of days I will try to bake it. A question for you, - did the rye flour give this color to the bread without the addition of fermented malt? Have you tried to replace part of the rye flour with buckwheat flour ("Ryazanochka Buckwheat", by the way, how do you like it ?, how much do you have it? Ryazan)

The bread turned out to be a good brown color, in the photo it is a little lighter. I have not tried it with buckwheat flour. On sale from Ryazan I saw only wheat and rye. If I see a buckwheat purchase, I will certainly write you about its quality and cost.

Thank you, kind soul!

I didn’t succeed. From the indicated amount of products, just a liquid was formed. I had to add a lot of flour and the oven could not knead such a volume of dough. I had to pull out the dough, divide it into two parts. She baked one part and fried cakes with the other. The bread was also not a fountain, it rose badly. In short, something is wrong ...

The author did not specify what kind of bran she had: loose or in the form of flakes. Loose ones, unlike flakes, hardly take water.
And there is clearly something wrong with the liquid. Very often I make custard bread according to the Panasonic recipe. There, 325 g of rye and 225 g of wheat flour requires 410 g (ml) of water. This is what we need to build on. It is unlikely that this recipe requires more than 420 ml of water.

Do you need to soak the bran or can you put it like that?

This recipe was used to make bread several times.Yes, it turns out to be low, slightly moist, like any other bread with a high content of rye flour. The amount of water was calculated using the formula. For each gram of wheat flour, 0.52 ml of water is required (150 * 0.52) = 78 ml, rye flour takes 100% more water (380 * 0.52 + 100%) = 395 ml, bran takes 167% more water than wheat flour (70 * 0.52 + 167%) = 97ml, add everything up = 570ml. But in order not to miss the water, I have a rule (they can find it on the Internet) never pour all the water at once, two-thirds into a bucket, and add the rest while kneading until the dough reaches the desired consistency.

Do you need to soak the bran or can you put it like that?

... I didn't soak.

I didn’t succeed. From the indicated amount of products, just a liquid was formed. I had to add a lot of flour and the oven could not knead such a volume of dough. I had to pull out the dough, divide it into two parts. She baked one part and fried cakes with the other. The bread was also not a fountain, it rose badly. In short, something is wrong ...

I’m sorry you didn’t get this recipe for bread. Tomorrow I will bake it again, I will pay close attention to the amount of water. I will inform you about the result.

But in order not to miss the water, I have a rule (they can find it on the Internet) never pour all the water at once, two-thirds into a bucket, and add the rest while kneading until the dough reaches the desired consistency.

Here, I asked you, how much water, isn't it a lot? And now, it turns out that we do not pour all the water, in parts, and how much dough it will take

Guys, we pour enough water to get bread dough: for 600 grams of flour, including rye and bran, we take 400 ml. water (liquid) and add a little more until a soft kolobok.

What kind of kneading of wheat-rye dough can be, look at the topic Gingerbread man made of wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

And we are not wise, and we use the table Amount of flour and other ingredients to get bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 and adjust the flour / liquid balance to make the dough a little soft.

If we calculate the amount of water for this recipe by calculation, I would do this:
In the Panasonic recipe book (tested many times) for ordinary white bread without any liquid additives (butter, etc.), 400 g of wheat flour is required - 280 ml of water (recipe for the French regime). That is, the water-flour ratio is 0.7.
For rye bread according to Vanya's proven recipe 28 (https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9345.0) for 500 g of rye flour, 450 ml of water is required, i.e., the water-flour ratio is 0.9.
It turns out 380x0.9 + 150x0.7 = 447 ml
The rest of the water will have to be determined only empirically, depending on the type of bran that is used in this case.
The author probably used these calculations here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0
And here initially the consistency of the compared product is “liquid sour cream”. So it turned out with this calculation in the case of adding 570 ml of water.

You got the same alignment that I gave in the table above Amount of flour and other ingredients for making bread of various sizes + an additive for rye flour and bran.
This table should be used for simplicity of calculations, without dancing with tambourines, as a basis for wheat and wheat-rye dough. And then - the balance of flour / liquid

Here, I asked you, how much water, isn't it a lot?

... Today I again baked this bread and again it took 570 ml of water. The dough has increased in volume by two and a half times, the bread weighs 1070g. Maybe so much water is lost due to the large amount of bran. All the same, 70g is a full measuring cup of 250ml, or I got such dry flour. One way or another, but the bread according to this recipe turned out once again. Well, or this magic, when you really want it, it will certainly work out. :-) I have been picking up the largest possible amount of bran for so long, but so that the bread would look like bread, and not like cakes. And I did it. ;-)

[Natasha]

Natasha, anything can be when you really want
Perhaps you have very dry flour, stood near a heat source, or ... for many reasons. Here I did an analysis of the water absorption of flour, including bran https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0, they absorb water little and poorly.

But why do others fail and people complain about the batter?
You need to indicate in the note the amount of water you need for a normal dough for this bread. And to note that in your case, for ...... reasons, much more water was required and that this is a special case

Apparently, such a large amount of water left me because of the peculiarities of my flour and bran. I used rye flour from a local producer, Ryazan, it is peeled rye. The bran was wheat dietary. Thanks for writing about your bad experience with this recipe. This helped me to notice the error with the water calculation. I corrected the recipe.

And yet: what bran?

Those in the lower left corner practically do not take water, but in the form of balls, sausages, etc. - they just require a lot of water.

And yet: what bran?

We take any! If the bran is powder, pour it in like this, if with sausages, cubes, then break with a blender, grind, and then also take by weight as in the recipe.

You can take the bran dry, or you can soak it for 30 minutes. How much water is taken is not essential: we take water at the rate https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0, and then we adjust the flour / liquid balance with an additional amount of water directly when kneading the dough, until a soft dough (but not liquid!)

And yet: what bran?

Those in the lower left corner practically do not take water, but in the form of balls, sausages, etc. - they just require a lot of water.

... I had both in the lower left corner.

Made such bread. I liked the taste, but the crumb structure is not very: sticky. Yeast, however, took 2.5 teaspoons (instead of 3, since the table = three teaspoons) and salt 2.5. No more deviations from the recipe, rye and wheat flour, as well as friable bran used strictly according to the recipe. It took 480 ml of water. To be honest, I can hardly imagine what flour and bran should be like to take another 90 ml of liquid ...

To be honest, I can hardly imagine what flour and bran should be like to take another 90 ml of liquid ...

Apparently, they are unique to me. And about the sticky crumb, try to reduce the rye flour, add wheat flour. Cooking is an experiment. And what doesn't work, turn it into croutons (cut into smaller pieces and dry in the oven)

And about the sticky crumb, try to reduce the rye flour, add wheat flour. Cooking is an experiment. And what doesn't work, turn it into croutons (cut into smaller pieces and dry in the oven)

Yes, we already ate it. I have not yet produced completely inedible bread, except for the very first one in a bread maker. But that was a long time ago, already three years ago. The ratio of rye to wheat flour 325x225 (from the recipe for Panasonic Rye Custard), perhaps the least problematic, can be set overnight.
But your ratio is pleasing because a distinct rye flavor is obtained without malt.

I continue to experiment with this recipe. And, oh god, I bought bran from another manufacturer and it took not 570ml of water, but like all 490. So flour has nothing to do with it. It's all bran.

How many calories are there in one such bun?
And such bread will suit this recipe 🔗

100g of this bread contains 172kcal. I make any sandwiches with him. And the soup is delicious.

Tell me, is it very salty? If you reduce the salt, will it work?

The bread tastes normal. I once made some un-salted bread, I didn't like it, it feels like it's not bread either. But the bread rose and was baked and externally did not differ from salty.