Pies on dough with whole grain flour and bran

[Important!]

Pies on dough with whole grain flour and bran

Category: Bakery products

Ingredients
kefir	150-160 ml
milk	200 ml
wheat flour, c / z	120 g
bran	30 g
premium wheat flour	350 g
dry yeast	2 tsp (8 g)
salt	1 tsp
sugar	2 tbsp. l.
ghee (butter)	30 g
olive oil	2 tbsp. l.

Cooking method

The pies on this dough are surprisingly aromatic, fluffy, soft and airy, despite the fact that the dough contains a sufficient amount of whole grain flour and bran. Such a dough is much healthier than a dough made with premium flour. You just need to know some secrets, which I will share with you. You can put any filling, in the note I will write several options. As usual in my recipes, I combine usefulness and ease of manufacture in them. Considering that I add whole grain flour (c / h), bran and healthy filling to these pies, I allowed myself to use premium flour (w / c), although I usually don't use it. But in such an environment, she is not so harmful. In addition, so that the phytic acid of bran and c / z flour did not cause disorders of the gastrointestinal tract and the pies were only beneficial, I used some techniques, the effectiveness of which has been confirmed by evidence-based medicine.

Measure out the required amount of bran and c / z flour. Fry the bran with a couple of tablespoons of c / z flour in a dry frying pan until slightly golden brown and pronounced "bread-nut" flavor for about 7-10 minutes. it first secret... Thanks to this technique, the dough will acquire a pronounced and bright taste and aroma, and the phytic acid will go into a bioavailable form.

Mix both types of flour and bran, pour in a mixture of kefir and milk, stir until moistened. I knead the dough in a bread maker, so I do everything right in the HP bucket. Important! Kefir and milk should be very cold, almost icy. I have them 4 * C. And this second secret... This technique leads to flour autolysis, which contributes to the development of gluten and its alignment in threads. As a result, the dough is elastic, soft, fluffy, airy and more "light", despite the fact that there is a lot of flour and bran there. Leave the dough on autolysis for 1 hour and go about your business.

After an hour, remember the dough, load the rest of the ingredients and knead a soft, elastic, smooth, slightly sticky dough. Add kefir or flour if necessary. The dough should easily come off the sides and bottom when kneading. Leave to come up in a warm place under the plastic for 1 hour with 1 wrap in the middle. The dough is great. At this time, prepare the filling.

Put the dough on a mat dusted with flour, gently shape into a ball and round. Leave under the plastic for 10 minutes. Don't skip this step! It is important for stabilizing the gluten and will allow the dough to remain firm, supple and airy as it is cut later. And this third secret.

With a spatula, carefully divide the dough into equal pieces of 60-65 g each, you need to weigh them directly. The spatula allows you to do this while keeping the dough airy. And this fourth secret... I have a regular construction trowel 15 cm wide. Carefully roll each piece into a ball, being careful not to use flour. The uniform size of the pies allows them to be baked until cooked at one time. Spread out on a non-stick mat on a baking sheet and place in a warm steam oven for 15 minutes. For steam, I put a frying pan with boiling water on the bottom of the oven.

Stretch each ball slightly right on the palm, put 1 tbsp on it. l. fillings, pinch and roll the seam on the rug.This should be done carefully, but quickly. Spread out on a baking sheet in a checkerboard pattern with a distance of 2-2.5 cm from each other. Brush with a beaten egg. Again, put to go for 20 minutes in a warm oven with steam, adding new boiling water.

The patties are great. Take them out. Turn on the oven, heat up to 200 * C, bake with steam (pour new boiling water) for 25-30 minutes (depending on the filling) at an average level.

Remove the pies and cool them on a wire rack or in a basket under a towel. Carefully! They are airy and very soft.

As a result, we get beautiful, soft, fluffy, fragrant and healthy pies with a developed airy crumb structure.

Note

In fact, the dough of these pies is functional. Kefir and milk make the dough more airy, white, tender and softer, enrich it with protein and fermentation products. Bran and whole grain flour promote the growth of normal gut microbiota, good gut function, energy and long-term satiety. In addition, the fermented milk flora of kefir and yeast convert the phytic acid of bran and c / z flour into a bioavailable form. Toasting the bran also contributes to this. Therefore, the pies are well tolerated and do not cause disturbances in the gastrointestinal tract. Well, I will give several options for fillings.
Meat - as a result you will get a variant of whitewash
Minced meat (any) 200 g
Bulb onions 200 g
Greens (any) 50 g
Baked potato 1 pc.
Salt, pepper, garlic, water
Chop the onion and greens, crush the potato, mix with minced meat, add salt, spices, 3 tbsp. l. water or broth, mix well.

Cheese and potato - resembles the taste of Adyghe pies
Adyghe cheese or something like that 150 g
Baked potatoes 1-2 pcs (150 g)
Butter 20 g
Greens 50 g
Salt, spices, garlic
Bake the potatoes (I bake in the microwave at full power for 5 minutes, wrapping each one in baking paper). Grate cheese and ready-made potatoes, add everything else, mix. You can use cottage cheese instead of cheese.

Potatoes with dry mushrooms
Potatoes 3 pcs
Dry mushrooms 25-30 g
Bulb onion 1 pc
Salt, oil, water
Soak dry mushrooms in half a glass of boiling water for 10 minutes. During this time, bake potatoes in the microwave, crush them in mashed potatoes. Boil the mushrooms right in the water where they have been soaked for 6 minutes at full power in the microwave. Chop the onion and fry until golden brown. Mix everything, salt. You can add greens.

Eggs with rice (cabbage) and green onions
Egg 4 pcs
Ready rice (cabbage) 150-200 g
Green onions are a good bunch,
Salt pepper
Everything is simple here. Boil eggs, peel, chop. Mix with rice and onions, salt. If you do it with cabbage, then chop the cabbage and send it to the microwave for 5 minutes at full power.

Apple with carrots
Apple 3 pieces
Carrots 2 pieces
Starch 1 tbsp. l.
Raisins, nuts, sugar (optional)
Cardamom, cinnamon, vanillin
Grate the apple and carrots, add the rest, mix. You can add ready-made rice 100 g.

Cottage cheese with berries (or jam)
Cottage cheese 200-250 g
Berries 150 g (or jam)
Starch 1 tbsp. l. with a slide
Egg 1 pc
Sugar, vanillin - option
Mix cottage cheese with starch, beat in an egg, add berries (you can frozen) or jam and gently mix gently.

[Linadoc]

Linadoc,

And what about each version of the fillings for this portion of the dough? And then I always can't guess with the fillings, then the filling remains, then the dough remains. Is there enough meat filling for a full portion of dough or take x2?

Thanks for the useful recipe, I took it!

[Svetlana]

Svetlana, yes, about this portion of the test. Do not put more than 1 tbsp. l. fillings, then the pies do not leak, lush and juicy.

[Linadoc]

Linadoc as always already in the bookmarks

[Ksyusha]

Ksyusha,Tatyana, to your health and bon appetit!

Not pies, but a song :-))) thanks!

[Anastasia]

Anastasia, Thank you! Yes, such an airy and delicious song

[Linadoc]

Linadoc, oh, what a beauty!
Thanks for the recipe and detailed description!
I will definitely bake!