Is it possible to bake bread simply from wholemeal flour without any additives?

Hello, this is a baked bread

Wheat flour of coarse grinding 500 g, yeast ~ 10 g, water ~ 400 ml, grated lard, salt, sugar. Bake in the oven for ~ 30 min.

Why am I asking? It seems a little bit that it wanders in the stomach.

In almost all recipes, flakes, bran, oil are added to such flour, is this necessary? Does it somehow affect the digestibility of bread?

And the previous slightly different one came out according to the same recipe, without lard only and smaller in size, more finely porous came out, a little with a sour smell.

It is difficult to understand what you put into your question "Is it possible to bake bread just from coarse flour without any additives?" - without any additives?

I looked at your recipe - here is my calculation of raw materials in the dough:
Flour 500
Water 330-350
Yeast - 1.7 tsp
Salt - 1.5 tsp.
Sugar - 1-2 tbsp. l.

From which it can be seen that they put more water, they baked a little in time - 30 minutes of baking in the oven is very short.
The photo shows that the crumb of bread is raw and wet - not baked.
Therefore, such bread "wanders in the stomach", plus crushed bacon, which not every stomach can take without problems.

Advice:
see our bread recipes on the forum baked in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0, read what and how people put in bread dough and how and at what temperature they bake bread.

It is difficult to understand what you put into your question "Is it possible to bake bread just from wholemeal flour without any additives?" - without any additives?

Well, I mean that maybe due to the fact that it is not prescription, that is, without additives, it does not come out very well. Well, there was definitely no sugar 2 tbsp. spoons. Is it so important in baking - plus or minus 50 ml of water? Plus or minus 10 minutes of baking? Our oven is not so hot - if you keep it for a long time, it burns up strongly from below.

And if you now cut it into cubes and dry it in the oven for crackers, will it be okay?

It was not in vain that I gave you links to bread recipes - read and repeat, it says what and how people do in the oven.

Here I can give links to my recipes, I bake bread in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61568.0, and here is the kneading and baking technology https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, here read about ingredients for dough and bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0

Hope it helps

I don’t know how in the oven (I think it’s also possible), but in a bread maker I do great:

1 tsp dry yeast
400 g coarse flour
1 1/4 tsp salt
1 tbsp. l. sunflower oil
285 ml. water

The French Bread Program at Panasonic 255.

And note: not only no additives, but no sugar! It turns out to be very airy and delicious !!!

[annachereshnia]

annachereshnia , the author of the question bakes bread in the oven! therefore I am addressing the author to the recipes for baking in the oven

plus crushed lard, which not every stomach can take without problems

I have not heard this, and besides, it melted.
No idea what the problem is. The bread is dried on crackers and it still feels uncomfortable after eating it.

I have not heard this, and besides, it melted.
No idea what the problem is. The bread is dried on crackers and it still feels uncomfortable after eating it.

The fat has melted - the taste of fat and the problems remain
So this is not your product for consumption, if lard and unbaked bread (half-baked dough) give such consequences for the stomach.

The doctor will explain this to you in more detail, we on the forum can only tell you how to bake high-quality bread correctly

The forum has recipes for bread with bacon and smoked sausage, I gave links to the recipe catalog above

As you have already been informed, you have a very short baking time.
Half an hour is too little. Perhaps it took twice as much.
Also, how long did it take to rise the dough?
Enzymes, which strengthen dry yeast, could simply not work, and the yeast itself was not "killed" during baking, that is, it retained its activity.
How much fat was there?

Try ciabatta recipes for whole grain flour. And for baking, so that the bottom does not burn, use a "buffer" - an imitation of a stone. I have an old baking sheet in this role, on which a pack of rock salt is poured in an even layer. When I bake pizza, I put this baking sheet on the wire rack in the middle of the oven and put the pizza dish on well-heated salt. If I bake bread in a gosper, then the baking sheet with salt is at the very bottom.

Yes, how much fat, about 100 grams. I want to say that there were no such problems before, only the difference is that there was no coarse flour, but a mixture for a bread machine - both rye and wheat. Maybe the coarse one needs to bake longer.
It took a long time to climb, it managed to climb three times.

Try changing lard once for 50 g butter. And the rise of the dough was one? It is necessary to do a couple more strokes without fail.

Try changing lard once for 50 g butter. And the rise of the dough was one? It is necessary to do a couple more strokes.

Hmm, it's probably a day to wait. My cooking is for men - the faster the better. I look at this site and understand that I cannot master so many letters.

once again - look for ciabat recipes. They are just very good for such a flour.

You can see from the photographs that the technology is not right with the bread. The whole roof has floated, the crumb is dense, poorly raised. I often bake with wholemeal flour. If you knead the bun correctly and add gluten for fidelity, it turns out great. The main thing is to observe the water-flour ratio, the more grainy flour absorbs water differently - it is necessary to control the batch. You also need to increase the proving time - the roof is torn because of the poorly standing loaf, and because of this, the dough almost did not fit.
Baking time - if you can't bake a large loaf well, make a few small ones, or, as mentioned above, use some kind of "buffer".

Hmm, it's probably a day to wait. My cooking is for men - the faster the better.

I dare to point out to you that bread does not tolerate haste, and bakers are not necessarily women, men have excellent pastries. you listen to advice, do not rush