Wheat bran bread (bread maker)

Wheat bran bread (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	2 1/2 hrs
Bran	1/2 h.
Water	280 ml
Salt	1 1/2 tsp
Sugar	1 1 \ 2 tbsp. l.
Oil sl.	1 1 \ 2 tbsp. l.
Dry yeast	1 1/4 tsp
Powdered milk	1 1 \ 2 tbsp. l.

Cooking method

• cup 240 ml
• I baked whole flour in the mode, the size of the loaf is small.
• Wheat bran, "Sokolniki".

Note

BRAN - a by-product of flour milling; the first, coarsest fraction when grinding any grain. They consist of grain hulls and unsorted flour. For a long time they were underestimated by chefs and bakers and were used mainly as feed for livestock. As a result of research, their very high nutritional value has been established. The addition of bran to bakery products significantly improves their structure and gives them dietary qualities. They are also used for making kvass, which serve as the basis for soups, and sour jelly - wheat, rye, oatmeal.

Similar recipes

Rye-wheat bran bread (bread maker) (goncharova)

Wholegrain wheat bread with bran (Admin)

Wheat bread 65C with bran sourdough from unfermented rye malt (Alexandra)

I also baked the same bread. It is very tasty and healthy, only for 2 cups of flour I added 1 cup of wheat bran. Like this.

[iney]

iney
1 cup of coarse is too much for me ...

The bread turns out delicious, but it still has a dryness and a taste of bran, and bread is not for every day, I have always kept it for a long time. Bread is not for everyone's taste, it seems to me.

[Admin]

Admin
for an amateur - for sure. I already wrote - my husband does not eat this bread at all,
I like this.

Thank you very much for the recipe !!! Did everything strictly as indicated, it turned out great bread. With a slight sourness. My husband doesn't like bran food either, but I do. This will be one of my regular breads (for myself and my children).
My bread looks exactly the same as in the photo.

Here he is:
🔗

🔗

And I'm experimenting with a basic bread recipe. The last time I added 1 tbsp. false. bran, wheat germ, pumpkin seeds and sunflower seeds, bread turned out amazing. Sometimes I just add some seeds.

Thanks a lot for the recipe. This recipe somehow took root in our family.

[GruSha]

GruSha, thanks a lot for the recipe. The bread reminded me of Barvikhinsky, which I simply adored as a student in Novosibirsk. Super!!!

Girls, please tell me, when we introduce bran instead of flour, we need to add extra. liquid. Right? Is there somewhere a calculation of the amount of liquid depending on the amount of bran?
And one more question. I don't have powdered milk and can't buy it from us, I've already looked ... How can I change the recipe in this regard?

Help, I have a Panasonic SD-255 bread maker how to calculate how much is needed? I would like to try, but I don’t understand how to calculate the proportions.

thanks for the recipe.
going to bake!

I have the identity Panas 255, but what don't you understand?)))))

Dry yeast - 1 1/4 tsp.
Wheat flour - 2 1/2 hours. Or 375 gr.
Bran 1/2 tsp. Or 75 gr.
Salt 1 1/2 tsp
Sugar 1 1 \ 2 tbsp. l.
Powdered milk 1 1 \ 2 tbsp. l.
Oil sl. 1 1 \ 2 tbsp. l.
Water 280 ml.

I counted the cups in grams.
the author of the recipe is baked in whole flour mode, we have a dietary mode!
everything seems clear
and your measuring spoon is what you need, calmly measure it in tea and dining rooms ...

Will it ruin the recipe if there is no milk powder? Or just add sour cream ??

[Olivkka]

Olivkka , and why ruin sour cream? You can simply replace water with milk. You can exclude milk powder altogether, you still get a tasty bread.

author, thank you for the recipe !!!!!
I baked such a bread with bran, SUPERR !!!!!!
I just added 25 ml of water. more and put a tablespoon of gluten (it is in order for the bread to rise better)
everything else is strictly according to the recipe !!!!!

and the loaf was a success, and beautiful, and tall, and ruddy, and tasty !!!!!
super! and all the family liked it, and most importantly also useful!
oh, just mnyama!

The bread turned out to be very beautiful and delicious, I didn't even think that I would really like bread with bran ... Thank you

Hello everyone! I also baked bran bread. Indeed, wonderful bread! Delicious, healthy and very simple. I add different seeds and germ flakes of wheat to it, but it is not necessary to add additional gluten, the bread rises so well. It's a pity, I didn't take a picture, but my bread is very similar to the original (in the first post). Yes, I forgot to say, I don't put milk powder, the bread is lean.

I baked bread with bran today, it turned out just wonderful! Thanks a lot for the recipe !!! Now I will constantly bake it

The bread turned out when baked exactly according to the recipe. I add the gluten. Nice and tasty. The husband does not want any more sweet, dairy products. Only with bran. BUT the flour-to-bran ratio is not very correct. Bran on science should be 10-12%. I tried to reduce the amount of bran by replacing them with flour, respectively. The roof is falling. I don't touch the stove, no drafts. I tried to reduce the amount of yeast a little, or a little more flour. Did not help. What's wrong? I read about the roof, and about the yeast flour. But still, what is the secret of bran bread?

The secret is that bran takes more water than premium flour. True, they are not soaked quickly (heating helps, so the whole grain or diet regimen is heated from the beginning of the batch).

Reduce bran - you need to reduce water.
For 500 g of whole grain flour, 325 g of water is used. And for the same amount of white flour - an average of 280 g (depending on the recipe)

Whole grain flour contains approximately 15% bran and 1-2% germ

So how much water is needed if you put 40 g of bran, replace the remaining 35 g with wheat flour?
I'm talking about the amount of water if the bran is 40g (75g from the recipe - 35g), 410 flour (375g from the recipe + 35g).
But I thought that the roof was falling, because the water is too much. And here it turns out even more than in the recipe. Since the amount of bran decreases, it means less water is also needed. And here in the recipe 280 g, and now it turns out, you need 289 g.

Thanks for the recipe! I don't have time to bake it! The bread leaves in no time! In the morning he is still beautiful and whole, and by evening it turns out that there is no bread in the house again. While ordinary wheat bread will lie for a long time. Thank you so much!

but I did everything according to the recipe and the bread fell ...............
smells delicious ... but looks like a brick ..... upset !!!
at what I have with bran bread for the second time so !!! what am I doing wrong??

Try frying the bran in a dry skillet until it smells good and golden brown to help remove excess moisture.

Watch out for the kolobok. Do not set the timer unattended until you achieve the correct proportions. Flour is of different moisture content.

Try another bread with the same yeast. Try it with the same flour and other yeast.

If available, add a tablespoon of panifarin.

Try to reduce bran to 15%

These are all the options that came to mind

And I put 1 measuring cup of bran and 2 cups of flour. Everything else is prescription. The bread turned out the first time. Already 10 times, probably baked. It always worked out. I take big bran. We also sell small ones. Also wheat. I have them, but I haven’t tried to bake with them yet.

[Grusha]

Grusha, thank you for the recipe! Our family really likes it, we bake it regularly. Delicious bread !!!

I made this bread, it turned out very tasty (according to the recipe, where the calculation is in grams).
But, due to the fact that the wife is fasting - he made lean bread, did not add milk powder at all, replaced the oil with refined vegetable oil. At the same time, instead of one and a half tablespoons of oil, he poured 2 tablespoons. I bought granulated bran (well, I didn't find others, but I want bread :-)), before filling it, I ground it with a blender (though not everything was ground), poured it over the flour, and poured water and oil over the bran. Those granules that did not grind from water softened and disintegrated as needed.
This is my third loaf after buying a bread machine :-), but this time everything turned out very well, my wife says now we will make such bread all the time, but the store one does not want to at all :-)
Thanks for the recipe!

I do not have a whole grain regime.
What stopped me, I thought the whole night, and in the morning I decided to bake as usual with a dark crust.
And you know, I love it !!!! Rose, baked, and the taste !!!
Even my husband said, this is bread! (this is my 6 loaf)

Can you replace part of the flour with whole grain? Will there be a lot of bran?
And if you put rye instead of wheat bran, you get generally good bread?

I put the rye bran.
Didn't know that there is a difference in bran

Today I baked bread according to your recipe. Well, I didn't expect it to be so delicious at all! I didn’t even have time to take a picture of it, they were three of us in one dinner! In general, I eat very little bread (an ever-dieting), and I ate this one for two cheeks! Immediately put the second one for the parents. Thanks for the recipe, I just added 1 st. l ground flaxseed and 20 grams of flour, and my dome turned out to be even, but this did not affect the taste at all. It was cooked perfectly too. I don’t understand where to click to mark “thank”, as I figure it out, I will definitely vote! Thanks again!
Did I bake on the BASIC mode? I don't have a Whole Grain or Diet program, I have a Gluten Free Baking program, don't you know this is not the same?

I put the rye bran.

First, thanks a lot again, Grusha, for this recipe. Our family's favorite bread. And Savana, thanks for the idea. At home, there was a whole kilogram of rye bran, since I used them with flax grains, but this bread did not work with us. And here's a great idea! I did everything according to the recipe, usually I increase the amount of wheat bran and look after the bun, depending on the bran (only Kievmlyn flour and no other), I then add flour, then water. And here, everything is just perfect and the bread just turned out to be handsome and ate the whole thing at dinner. Again my LG is hard at work on a new batch. THANKS for the delicious bread !!!!

I am in a hurry with my "Thank you !!!" join the milk-bran lovers
of bread. I slightly adjusted the recipe to match the local flour. I bake like here
advised on the "Diet" mode in Panasonic. Until there was a bread machine, I regularly bought a milk-bran in the store ... Well, it's even possible to compare
it is impossible - homemade bread is much tastier and does not crumble as much as store bread.
And it also costs less ...
The bran was pre-dried in the oven (poured into a frying pan without a handle and -
in a cold oven, 140 deg. for 20 minutes).
I cook croutons with this bread in the oven (a little butter, maybe more cheese) - mmmmmm! it
something! And most importantly - continuous benefits for the intestines and waist ...

Very tasty bread. Definitely tastier than store bread. Only rises a little worse than ordinary wheat bread. Is this normal for this kind of bread?

I baked this bread today, added a handful of seeds.
I liked it very much, it turned out exactly the way I like it.
I will bake again and again!

This is not bread! This is just a miracle! I've baked it 100 times already! It just flies away! I caught my youngest son eating hay (with bran) bread just without cutting it off, straight from the bread. Usually I bake it in my LG, I feel it, it rises perfectly and it turns out to be exactly the size of the bucket.Only I have a glass of 230g, but I take 230g of water, and I measure flour and bran as in the recipe, but with my glass. It turns out to be airy and delicious! And yesterday my "ski" was busy with jam for tea, I sent bread to my Tefalka. I put the size 750g based on the amount of ingredients and the experience in making this bread. And here I didn't even have my yeast, I bought Lviv ones (in principle, there are no complaints about this yeast, but it's a habit ...). When kneading, when I started to look into the bucket, I thought that he would run away from me. Instead of a glass of water, I banged as in the recipe 280g, I had to add a spoonful of flour and a spoonful of bran (rye). That's really really: rose by leaps and bounds. I almost got out of the bucket! He just turned out to be delicate! So airy, soft, delicious! In general, it is no longer there. There is only this left:


Thank you 1000 times for such bread! Real jam!

Good afternoon, lovely hostesses! Your help is urgently needed. Today

baked "Wheat with Bran", but I did not succeed, when

baked goods fell off the top. Maybe I poured too much water, but I did everything

strictly according to the recipe. Baked on the program "Whole grain bread" on time

me 3.32.

[Klatrosh]

Klatrosh , the recipe is the recipe, but the bun should be tracked.
Most likely, the liquid is too much. Take a look at the link.
Whole grain flour gingerbread man. Master class from Admin.

Stеrn thanks for the answer! As for the liquid, I understood, I was confused by the chosen program.

Thanks for the bread!
This is the second time I bake - and it is successful. True, I add 450 ml of water (!).
I will bake more than once!
How to insert pictures - I have not figured it out yet, so for now, in words

Lovely hostesses I have a complete disaster! Well, it doesn't get it

this bread. It fits great and the bun is good, but when you

the roof of the stove falls. Tell me in time how much he owes

bake?

Lovely hostesses I have a complete disaster! Well, it doesn't get it

this bread. It fits great and the bun is good, but when you

the roof of the stove falls. Tell me in time how much he owes

bake?

The roof falls not from time to time, but from too much water.

Add next time 2st. spoons less water.

I immediately reduced the water when I baked it for the second time. Instead of 280ml I took

220ml, yeast may need less than 1.5 hours. Chapter 1 for example.

I immediately reduced the water when I baked it for the second time. Instead of 280ml I took

220ml, yeast may need less than 1.5 hours. Chapter 1 for example.

It is also an option!

Maybe you have thermonuclear yeast.

Girls help with advice please, I looked through everything, I did not find what I needed.
I want to bake bread:
WHEAT FLOUR
BRAN
MIX OF FLAKES 5 CEREALS (bought a box of Mistral 500gr.)
It turns out bread with bran and cereals, and I have a bread maker
PANASONIK 253.
Who knows, help me pliz really want to bake such bread.

It doesn't matter which stove

Try this for example:

Flour 400 g
Bran 50 g
Flakes 50 g
Salt 1 tsp
Yeast 1 tsp dry or 10 g pressed
Sugar (I do not add, you can optionally) 1-2 tsp.
Olive oil (if desired, you can replace with any other or not put)) 1 tbsp. l.
Water 325 g (or water mixed with milk or baked milk, kefir, fermented baked milk, tea, beer ... any options are possible)

whole grain mode with heating, can be French
At the very beginning of the baking regime, you can gently brush without pressing, brush with milk and sprinkle with the same flakes, 1 tbsp. l.
If you bake in the mode using the addition of fruit-nuts, you can pour 2 tbsp. l. flax, sesame or poppy seeds. Also optional, optional.

[Alexandra]

Alexandra
Oh, how I liked your recipe! And if you take whole grain instead of premium flour, you need to increase the amount of yeast?

It doesn't matter which stove

Try this for example:

Flour 400 g
Bran 50 g
Flakes 50 g
Salt 1 tsp
Yeast 1 tsp dry or 10 g pressed
Sugar (I do not add, it is possible at will) 1-2 tsp.
Olive oil (if desired, you can replace with any other or not put)) 1 tbsp. l.
Water 325 g (or water mixed with milk or baked milk, kefir, fermented baked milk, tea, beer ... any options are possible)

whole grain mode with heating, can be French
At the very beginning of the baking regime, you can gently brush without pressing, brush with milk and sprinkle with the same flakes, 1 tbsp. l.
If you bake in the mode using the addition of fruit-nuts, you can pour 2 tbsp. l. flax, sesame or poppy seeds. Also optional, optional.

I will definitely try to bake such bread for the weekend, then I will unsubscribe.

[Alexandra]

Alexandra
Oh, how I liked your recipe! And if you take whole grain instead of premium flour, you need to increase the amount of yeast?

no, Little babydoes not need to increase. I counted the proportion as if it were whole grain flour (added about 13% bran to white flour), and as much flakes as we would add bran to whole grain. The same amount of liquid and yeast gave, as for whole grain with flakes or with grains.
However, if you want, you can increase it. I have such bread for 8g of pressed bread, and I hardly bake with dry bread.

In fact, this is a basic recipe, if you look closely, on its basis a lot of things were baked at one time - both breads with different liquids and fillings, and pizza, and all sorts of focaccia and so on.
We change the liquid, you can replace part of the liquid with applesauce for germination or with soft cottage cheese for softness and splendor, in this case we replace the apple puree by weight 2 to 1 water, that is, remove 50 g of water, add 100 g of puree instead, and cottage cheese 3 to 1, that is, we remove 50 g of water - add 150 g of rather dense, but soft, like cottage cheese. And if the cottage cheese is semi-liquid like sour cream, then also 2 to 1.
Cheese can be added, hard - 4 to 1, subtract 50 g of water - add 200 g of cheese, soft - see like cottage cheese
You can replace eggs by volume, take an egg, pour it into a measuring container and add up to 325 ml of water or half-and-half water and milk-kefir-tea-beer.
You can add or subtract sugar and salt
You can do without oil at all or add a different amount, the oil itself can be used. different
Instead of multi-cereal flakes, there can be oatmeal, whole grain crumbs (wheat, rye-wheat, oat, barley crumbs) - change 1 to 1 by weight
Instead of a part of whole grain flour, you can put oatmeal, rye, peas, chickpeas. Start by replacing 50-70 grams, changing 1 to 1
You can put different fillers - nuts, seeds, sesame seeds, flax, poppy seeds, dried fruits
And you can grease the top with an egg, milk, kefir, sour cream, soft cottage cheese, tea. And sprinkle with the same flakes, seeds, nuts, sesame seeds, flax, poppy seeds and even coconut flakes.

And by changing all these components, you can make bread, loaves, mini-loaves, rolls, rolls, pizza, bagels, tortillas, buns, rolls, pies, pies, bread sticks, pretzels, biscotti and more.

Like this, from one basic recipe

As always, the proportions are approximate, depending on the moisture content and hygroscopicity of specific products. We follow the bun when kneading the dough!

[Pear]

Yesterday, at 8 pm, my mother asked me to buy gray bread tomorrow, I looked at her so insulted, something was suddenly a store-bought one. But she loves gray bread, and there is nothing to bake it with. I offered her with bran, she agreed, so I ran in search ... I found it !!

Pear, thank you very much, he is super, my mother approved, well, I, of course. True, I had to adjust the bun, since it turned out to be sticky from the described quantity of ingredients, I added according to Art. a spoonful of flour and bran, the very thing that was missing !!