Whey and bran bread (cold fermentation)

Category: Yeast bread
Whey and bran bread (cold fermentation)

Ingredients

For dough
serum 350 ml
salt 0.5 tsp
sugar 1 tsp
wheat flour 250 g
bran 100 g
dry fast-acting yeast 0.5 tsp
For the test
all dough about 650 g
serum up to 200ml
salt 1.5 tsp.
wheat flour 360 g
dry fast-acting yeast 1.5 tsp.

Cooking method

  • With the appearance of a fermenter in the house and various experiments in it, whey pours in a continuous stream. No one from the family wants to drink it, it's a pity to pour it out, so I decided to make bread on it, and not just bread, but tasty and healthy.
  • So let's get started with a prayer
  • OPARA
  • Pour salt, sugar and yeast into serum at room temperature (I have a Saf-moment), stir, leave in a warm place for 10 minutes. Add both types of flour. I took MacFoo and wheat bran. Mix the dough with a spoon until the flour is completely absorbed. At this stage, we do not need either HP or a kneader, we do everything with a spoon. Lubricate the container with sunflower oil and transfer the dough there. I am lazy to wash a lot of dishes, so I immediately knead the dough in a proofing bowl, then lift the dough with a spoon on one side, pour oil there, then do the same on the other side. Cover the bowl with plastic wrap or a lid and leave warm for 2 hours, then refrigerate for 8-12 hours. Dough can be stored in the refrigerator for up to 3 days.
  • I left it overnight.
  • DOUGH
  • We take out our dough and let it warm for about an hour. This is how it looks right out of the refrigerator.
  • Whey and bran bread (cold fermentation)
  • We spread all the dough in the kneader (or in the CP), add 100 ml of warm whey, salt and yeast and mix until the yeast is homogeneous and completely absorbed. Pour in all the flour and knead the dough. In the process of mixing, add the remaining whey. The total amount of liquid is from 170 to 200 ml, depending on the dryness of the flour. Mine took all 200 ml.
  • Knead the dough for about 10 minutes.
  • At the end of kneading, the dough is sticky, lags behind the sides of the bowl, but sticks underneath the hook, and when it is lifted slowly slides down.
  • Whey and bran bread (cold fermentation)
  • We spread the dough in a bowl greased with sunflower oil, grease it with oil on top, cover with a film and leave it warm until doubled (about 1 hour)
  • This is how the dough looks right after kneading, and after an hour of proofing.
  • Whey and bran bread (cold fermentation)
  • Whey and bran bread (cold fermentation)
  • We knead and leave for another hour.
  • We take out the dough on the table, oiled and shape as you wish. I decided to try my new glass mold, so I divided the dough into two parts: from one I formed a loaf, from the other - a round bread (rolling the dough from the edge to the middle).
  • Whey and bran bread (cold fermentation)
  • When forming, we try to crush the dough as little as possible, keeping the bubbles that have appeared in it
  • Leave in a warm place for 1 hour, covered with a clean towel.
  • Preheat the oven to 270 degrees. Cut the dough that has come up, sprinkle with water and into the oven. Reduce the temperature to 250 degrees.
  • We bake the first 10 minutes at 250 degrees with steam (I have an oven without such a function, so I just pour a glass of boiling water into a baking sheet, which I put on the very bottom and heat it up with the oven), then another 10-15 minutes at 230 degrees until golden brown.
  • Whey and bran bread (cold fermentation)

Note

It turned out to be insanely tasty, airy bread. And most importantly, useful!

* The amazing properties of oat bran were only recently discovered when they found a large amount of fiber, which is so often lacking in our body.
Oat bran is rich in vitamins A, E, group B, as well as essential trace elements: copper, zinc, potassium and so on. Bran contains 90% of the active substances that are part of whole grains. Striking, right?
Oat bran is a wonderful absorbent. It promotes the elimination of harmful substances, toxins and toxins from the body. Removal is carried out for the light of the rough structure of the surface. It is this kind of cleansing that will allow you to get rid of one or two kilograms without much effort. Oat bran has been shown to inhibit the buildup of cholesterol in the body and the excessive release of glucose. In addition, oat bran has a beneficial effect on the liver and gallbladder, normalizing their general condition.
But the most interesting and main property of bran, which is first of all paid attention to those losing weight, is the acceleration of metabolism, which will contribute to the burning of fats.

Lanochka007
What kind of bread. All the components are there, one of these days I will try to portray (I'm afraid of breads and pastries in the oven). Can you clarify what kind of flour you have?
Kara
Quote: Lanochka007

Can you clarify what kind of flour you have?

Quote: Kara

I took MacFoo and wheat bran.

I'm sure you will succeed
Lanochka007
Kara, I mean the highest grade of flour, or can you try to bake on 1 grade?
Kara
And I, frankly, only saw the highest grade MacFoo. If the oven is on the 1st grade, you need to recalculate the amount of liquid, since it (flour) is a priori drier.
Lanochka007
This is not the first time I have baked this bread, my family respects bran bread very much. This time baguette-shaped bread
Whey and bran bread (cold fermentation) and a small loaf is still being baked in Shtebochka. Thank you, very good recipe!
Kara
Oh, Svetik, I'm sitting here and don't see such beauty !! And I haven't tried baguettes. I went to put the dough

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