Bread with oatmeal, bran, sesame and seeds

Bread with oatmeal, bran, sesame and seeds

Category: Yeast bread

Ingredients
long-boiled oat flakes	50g
bran	20g
sesame	15g
seeds (sunflower, linseed, pumpkin)	15-20g
boiling water	250ml
kefir (sour milk, yogurt, whey)	100ml
pressed yeast	15g (5g dry)
sugar	2 tbsp. l.
wheat flour 1c	300-340g
salt	7g
butter (lard)	15g

Cooking method

• 
• This bread combines benefits, aroma, taste and airiness. Can be baked in a bread maker and in an oven (in a mold, in a ceramic container and on a hearth). This is why it has become my favorite daily bread. I'm kneading in a bread maker.
• 

  Long-cooked oatmeal, bran (I have rye), sesame and seeds put in a bowl and pour boiling water.
  

  Leave for 20-30 minutes for infusion-swelling.
  

  Add sugar, kefir and compressed yeast (add dry yeast according to the manual to your bread maker or together with flour). Mix.
  

  Add flour, salt and oil. The amount depends on the chosen manufacturing method and the nature of the flour. For baking in a bread maker, 300g is enough, for baking in a mold in the oven add 20-30g more, for baking on the bottom - 30-40g more. For premium flour, add another 15-20g more for any baking method.
  

  If you are baking in a bread maker, start the "Diet Bread" mode. When baking in the oven, knead the dough. I knead in a bread maker on the standard setting. When kneading in another way, knead for 10-15 minutes until a smooth, homogeneous, elastic dough. The dough turns out to be soft, sticky, but leaves the walls.
  

  Leave to come up in a warm place for 1.5-2 hours until doubled.
  

  Twice * stretch-fold * approximately every 35-40 minutes. The dough is elastic, pleasant to work with, fits well.
  

  To get the dough, I divide it in half, but you can leave it in one piece.
  

  Dough * stretch-fold *, round, leave to rest under the foil for 10 minutes.
  

  Form a workpiece. Put in a greased and dusted with flour and sesame form or in a basket, cover with foil and put in a warm place with steam to rise for 45-50 minutes until 2-2.5 times increase. Brush with egg and water, sprinkle with sesame seeds.
  
• 

  When baking in a cauldron, a ceramic dish with a lid or on a hearth, transfer it to a container preheated in the oven or to a preheated underneath (I have a ceramic tray).
  

  Make incisions.
  

  Bake the first 10 minutes at T = 230 * with steam or in a container under the lid at T = 250 *, ventilate or remove the lid, reduce T to 190 * C and bake until cooked, on average another 15-20 minutes for half pieces or 25- 30 minutes for one piece. The bread turns out to be high, fluffy, aromatic, with delicate elastic crumb.
  
• 

Note

This bread with a high fiber content has a low glycemic index, promotes normal digestion, weight loss, lowers cholesterol, is a source of calcium due to the large amount of sesame seeds (which is the prevention of osteoporosis), B vitamins due to flour 1c, oatmeal and bran, and unsaturated oils Omega 3 and 6 from seeds. And at the same time it has a pronounced aroma and taste.

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Panasonic SD-2511. Diet bread with whole grain flour, dill and parsley ($ vetLana)

Whole grain "Diet" bread in a bread maker (redcat)

This is crumb !!! Class !!!
Thanks for the recipe!

Also useful.

What a loaf of bread! And beauty, and use ... and brains will not endure every time, right, Linochka?

This is crumb !!! Class !!!

This is it in the oven in the form of such a cool one, or in a cauldron in the oven, but in a bread maker it is not so airy, although it is still delicate. Here.


But then no troubles - fell asleep, brewed, filled up and started. I got it no worse than in the oven and just as healthy, tasty and aromatic.

Lenus, who are you hinting at .. unreal bread!

and brains will not endure every time, yes, Linochka?

Yes, Lenochka! And then for half a year already some cannot remember and ask all the time, but I keep writing and writing

Added on Tuesday 21 Feb 2017 18:57

who are you hinting at ..

Let's not point a finger

Eeeh
What about the following recipes?
For the sclerosis and the public?

Linochka, thanks! Tomorrow I'll bake in a bread maker. Did I understand correctly that you need to immediately set the "Diet Bread" regime and no additional regimes are needed?

[Linadoc]

Linadocwhat kind of bread I will definitely make ...

[Nina]

For the sclerosis and the public?

But how! Accumulated So wait to continue

Do you need to set the "Diet Bread" mode right away and do not need any additional modes?

Nina, right! First, we make the tea leaves, then add everything according to the recipe, set "Diet" because there is a lot of fiber and wait for bread

Added on Tuesday 21 Feb 2017 7:43 PM

Helen, yeah, the recipe was worked out, it was just that the hands did not reach the point of writing the recipe. But some bakers found it out so many times that it turned out to be easier to issue it.

Linochka thanks for sharing. Bookmark it! Very nice and useful!

[Irishka]

Irishka, bites to your health!

Lina, thank you, bread!

Unlike some "readers", I am a writer, I wrote down the recipe from Lina's words and baked it a few days ago. But ... firstly, I took an irregular shape, too long, it turned out to be short. Secondly, she ate it alone, as she did with flax seeds, but it turned out that her husband categorically does not like them. Well, I got more, it was very tasty. Now my second "I" asks me to recalculate the recipe for sourdough ... since some in the family do not perceive yeast either, and I alone will not master the bread drain. Linochka, thank you for taking care of the stupid, forgetful and, due to old age, poorly holding a pencil in their hand!

[Linadoc]

Linadoc, Linochka, thanks! What a beautiful! Useful!

[$ vetLana]

Thank you for taking care of the stupid, forgetful and, due to their advanced age, poorly holding a pencil in their hand!

Everyone would be so "stupid, forgetful and poorly holding a pencil in their hands", then I would not have to draw up all this. And you can count it yourself for sourdough! But in view of the fact that not everyone can boast of such "flaws", the recipe is designed to the delight of bakers "without flaws". Then show the result with sourdough!

Added on Tuesday 21 Feb 2017 21:09

$ vetLana, Valyushathank you girls! It is also fragrant and delicious! But he has a drawback - Pekite does not live on health for more than a day!

[$ vetLana]

$ vetLana, Lina is wrong - he lived with me for two days. But - went into one face, that is, the mouth! Very tasty. Was ...

I lived for two days

Counted

I don't bake bread very often. I was planning a rye oven, but I saw this bread and could not resist. I will be in the HB oven, size L I think

I will be in the HB oven, size L I think

I fall asleep on M, and put L. It rises well, so can I leave the M size for a start?

Thank you, Lina. I love this bread very much. I'll deliver it tomorrow.

[Tatyana]

Tatyana, oooh, great! Then show the result!

About Linochka, thanks from all the sclerotik for the recipe. Although I write it down, I still need to remember where I wrote it down and where I put it. So thank you very much that now he will always be at hand. And the bread is very tasty this is a fact

[Linadoc]

Linadoc, wonderful bread, thank you
I will definitely bake

[Linadoc]

Linadoc, definitely bookmarked, I have been looking for such a recipe for a long time, thanks, we will try

[BabaGalya]

BabaGalya, do not invent it, you are not threatened with sclerosis yet. It's all because you bake the right bread

See how I gracefully praised my bread

Added on Tuesday 21 Feb 2017 10:03 PM

Yulia, Tatyana, I'm glad that you are interested in the recipe, bake to your health!

Thanks to you, Linochka not only has the right bread, but also pies and pizza with the right dough

Linochka, girls, we have not seen long-boiled flakes for a long time. Mostly "no cooking". And which ones do you sell?

[Irishka]

Irishka, we have normal - 15-20 minutes of cooking, but they sell a lot and 5-7 minutes without cooking. But there is no sense from them, the same refined, that is, starch and that's it, only oatmeal. This is a minimum of dietary fiber, some solid fast carbohydrates. We don't need this

I will look for. Lived - you can't find a simple crushed cereal

[Veronica]

Now my second "I" asks me to recount the recipe for sourdough ...

Veronica, took it straight from the tongue ... Who's talking about what, lousy about the bath, and I'm talking about the leaven, as always. I will count and bake for sure. Painfully, the usefulness of bread can be great friends with the usefulness of sourdough)))

LinadocThank you for the recipe.

[Linadoc]

Linadoc, came with a report!



This is my first bread without a single gram of premium flour.
The bran was only wheat and I forgot to grease the top with an egg
The roof is slightly crooked, it was necessary to add 30 grams of flour. The holes are smaller, but these are all trifles! The taste is delicious!
I definitely write down bread as favorites. Next time I will take into account all the mistakes and buy rye bran.
Thank you very much for the recipe!

py. sy. Some were tempted to cut off the still warm crust and spread butter on it. It's so delicious

[Tatyana]

Tatyana, adding wheat bran is not considered a mistake. They are as complete as rye. The rest is a matter of technology.

These "some" will not advise bad things! Really delicious ?!

[Tatka1]

Tatka1, Tanya, what a super and holes are very good! Gram 30 is too much, 20 is normal, although it depends on your flour. And if you do it in a smaller shape (it's not for nothing that I divide it in half) and let it rise in shape in a warm place with steam, the holes will also be excellent. I put it in a warm oven with a skillet of boiling water underneath. Grows well!
But in any case, I'm glad that the recipe came up, bakes to health!

Added on Thursday, 23 Feb 2017 6:07 pm

adding wheat bran is not considered a mistake

Yes, that's right, only they take a little more water on themselves. And oatmeal flakes also take liquid on themselves in different ways, depending on their "cooking duration". Therefore, according to your conditions, the recipe has to be edited a little.

The rest is a matter of technology.

Natasha, that's absolutely right! You will do it a couple of times and you will get the perfect result for your conditions.

[Elena Kadiewa]

Elena Kadiewa,
I could handle the second one, well, okay, I'll leave it to one more lover

Thank you, Linochka, for advice, I will take everything into account and share next time

ANGELINA BLACKmore, Natasha, thanks, I understand

You will do it a couple of times and you will get the perfect result for your conditions.

So we adjust to our technique)) The characters are different. Proceeding from this, you cannot write down an exact algorithm.

Thanks for the recipe.
I'll go look for oatmeal, otherwise we sell one that cooks quickly

[Olesya]

Olesya, yes, you need to look for normal oatmeal for yourself, loved ones

Girls, right here another good option for a bread maker... Knead on "Pizza", turn off, remove the spatula, let rise for 1 hour, grease and sprinkle top with sesame seeds and turn on "Baking".
Also, I always sift the flour through a sieve and add a good pinch of ascorbic acid. For any baked goods. Because I saw a significant difference before and after sifting and ascorbic acid. After that, the bread is always more magnificent and porous.

I waited for the site to work normally. I report on the work done.
The bread was baked strictly according to the recipe, Diet bread mode, duration 5 hours.
Here is the middle of the regime (2 hours 30 minutes).

I went up almost to the top of the bucket.
Result:

As you can see, after the third batch I did not manage to get up.
Incision:

The low taste did not affect the taste at all.
Conclusion: for baking in my bread maker, which has a habit of cooking any bread faster, you need:
- or knead on Pizza, then an hour and a half for proofing, then baking;
- or select the Diet bread mode, but after the second kneading (this is about 2.30 before the end) interrupt the program and switch to baking;
- or try the Rye bread mode, there is one batch, an hour and a half proofing and baking.
By the way, the husband, who last time refused this bread for the reason “I don’t eat it, I don’t eat it,” today successfully chewed half a crust. At the same time, I listened carefully to the lecture on the usefulness of this product.
Linochka, thank you very much again!

As always with you, Veronicek-otechtyk with a debriefing.
The loaf is too small for our gang!

I bought everything ... seeds, bran ...
true oatmeal
Tomorrow I will dare.

[Veronica]

Veronica, an excellent report and reflection on the topic!
In addition to the described option on "Pizza" - a pastry-proofing that can be used during the day, I put it on "French" at night with a good result. Only in this case, strictly dry yeast is needed, pressed will not work.

[Margarita]

Margarita, we are waiting!

[Margarita]

Margarita, well, with you a report!
Lenokyou are great, you control the process

[Linadoc]

Linadoc, Lina, enlighten
1. Do you need to flatten flax seeds before laying (not in this recipe, but if you put them dry)?
2. Bran should not be consumed together with other medicinal products. At least an hour should pass between receptions. There will be no harm from sharing, but there will be no benefit either. Insoluble fibers will carry the drug out of the body, it will not have time to act.
3. What if bran or oatmeal in bread?
4. In the case of osteoporosis, it is also recommended not to take bran, so as not to interfere with the absorption and assimilation of calcium due to the presence of phytates. (I have osteoporosis)
5. And if bran or oatmeal in bread? May I have this kind of bread?

[Svetlana]

Svetlana, then like this:
1. no need to flatten, just brew or pour.
2. Medicines should always be taken separately from food, unless the joint use (for example, with salicylates) is not specified separately.
3. Insoluble fiber (bran) and soluble fiber (oatmeal) 80% of the body receives from bread, cereals and whole grains. Therefore, it must be used separately from medicines.
The benefits and necessity of them for the normal functioning of the body and the prevention of the development of most diseases are known to everyone.

To summarize, the benefits of fiber for the body are as follows:
Reduces blood cholesterol levels. Studies have shown that people who regularly consume plant-based foods have nearly sixty percent lower cholesterol levels than people who ignore them.
Removes toxic substances from the body.
Prevents the formation of stones in the gallbladder.
Helps to get rid of many bowel diseases and also prevents their occurrence. For example, the benefit of flax fiber lies in the fact that it not only cleanses, but also envelops the intestinal walls with special mucus that protects against harmful effects, relieves inflammation and heals wounds.
Reduces appetite, which prevents overeating. Fiber, after entering the stomach, absorbs liquid and swells, due to which its space is filled and a person feels a feeling of satiety. If consumed regularly shortly before meals, satiety will quickly come and last a long time even from small portions of food.
Prevents the development of diabetes, and also helps people already suffering from this disease.Fiber has this effect due to its ability to lower sugar levels.
Activates digestive enzymes in the intestines.
Regular consumption of fiber-rich plant foods is an excellent way to prevent colon cancer.
Supports normal microflora.
Slows down the absorption of carbohydrates.
Promotes weight loss. Moreover, fiber reduces body weight both directly, reducing body fat, and indirectly, improving digestion and cleansing the intestines. Sometimes for weight loss, it is enough to increase the amount of its consumption by only thirty percent.
Cleans the intestines. Swelling, the fiber moves through the intestine and "pushes" everything that has accumulated on its walls for a long time - feces, toxins, etc.

4. Any type of fiber, especially when consumed in large quantities, impairs the absorption of certain minerals and vitamins. For example, wheat bran interferes with the absorption of iron and zinc, pectin in large doses - beta-carotene, psyllium in excessive amounts - vitamin B2. Therefore, it is recommended to soak cereals for several hours before cooking and / or ferment them. This bread does not contain an excessive amount of fiber, it undergoes soaking and fermentation during fermentation. Therefore, if you do not eat the whole loaf at a time, there will only be benefits. By the way, calcium absorption is increased in the presence of fermented fiber, so there will also only be benefits.
5. See points 1-4

[Linadoc]

Linadoc, Linochka, thank you very much

if you don't eat the whole loaf at a time, there will only be benefits.

I will try .
I've already baked bread. A bit salty for me. In the next. I'll put less salt. Otherwise, everything was fine. Thanks for the recipe

I've already baked bread.

Oh, well done! Eat with pleasure, bakes for health!

[Linadoc]

Linadoc, Lina, I'm kneading, I took flour 315 g. And I already added 2 spoons ...
Here is the PDA looks ...
I do not know whether to add more?