Whole grain wheat bread with bran

Whole grain wheat bread with bran

Category: Yeast bread

Ingredients
Wheat flour	150 g + 2 tbsp. l. to kolobok
Whole grain flour	150 g
Bran (fiber)	50 g
Fresh milk	250 ml
Salt	1.5 tsp
Sugar	2 tbsp. l.
Butter	30 g
Dry yeast	1.5 tsp
Bread Spice Mix (Cumin)	1 tsp

Cooking method

• 1. Put the bran (fiber) in a frying pan and fry until golden brown, let cool on a plate.
• 2. Dough.
• We put all the products in the bucket of the bread machine, turn on the Dough program - we only use the dough kneading.
• Tracking the bun, the consistency of the bun is very soft, since it contains whole grain flour and a large amount of toasted bran.
• 3. Proofers.
• First proofing in a bowl greased with vegetable oil in the oven at 30 *.
• The second proofing is on the hearth, since the consistency of the dough allows the bread to be shaped into a loaf and spaced out without a shape.
• If you get a soft dough that does not hold its shape, immediately put it in a proofer in a mold.
• 4. Baking
• Preheat the oven to 210 *.
• When this temperature is reached, we put the mold with the dough piece in the oven, and immediately reduce the temperature to 200 *.
• Then gradually, every 10-15 minutes, we reduce the temperature to 180 and 165 * and bring it to readiness.
• I grease the bread with olive oil and leave it to rest.
• The crust immediately becomes tender and brittle, crispy, the inside of the bread is very soft.
• 
• 

Note

And it turns out here is such a loaf of bread. One barrel cracked slightly.
I liked the bread. Partly similar to wheat-rye in taste, the crust is thin, crunchy.
The crumb is soft, interspersed with fiber, which does not interfere with the taste of the bread.

Bon Appetit

Similar recipes

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Quick bread with bran and cereal (kuzea)

Wheat-rye bran bread (Elena4ka)

[Admin,]

Something I'm so curious today ... Admin,, can you please tell me if it is possible to replace whole grain flour with wheat germ flour, or will it turn out to be a completely different bread?

[Admin,]

Something I'm so curious today ... Admin,, can you please tell me if it is possible to replace whole grain flour with flour from sprouted wheat, or will it turn out to be a completely different bread?

Agata , whole grain flour and sprouted flour are completely different! and besides, flour from sprouted wheat can "float" in the dough during proofing, such is its property not to keep its shape. this flour is better for a few tbsp. l add to the dough.

If there is no whole grain or 1-2 grade flour, add rye flour and cut the bran by half.

Try like this

Thank you !

[Admin]

Wonderful bread Admin 🔗
The recipe is delicious! Eat such bread and, besides the benefits, nothing! Especially in your loaves, I like the pattern on the crumb - the correct shape of the loaf is visible
Does roasting bran, in addition to improving their quality, give an additional flavor?

[Admin]

Admin
Wonderful bread !! The cut is just a fairy tale.
Do you think you can make it with sourdough?

[fiber]

Girls thank you

I have used a diabetic fiber I have a lot of different fiber from the pharmacy, you need to use it, and the composition of each can is also different for the names of herbs, seeds, etc.
In principle, in terms of consistency, I do not see the difference between fiber and bran, everywhere there are shells of seeds, grains.
Cellulose very finely ground, light, there are small pieces of petals and different berries. Again, benefit!

Frying the bran and fiber increases its smell, and the color turns from simple gray to reddish - just do not overheat, it will burn out quickly

But you also need to look after the dough, the kolobok, since the fried bran becomes drier, additional liquid for the dough will be required.
All the same, there is a lot of bran in the recipe, half a glass!

Today we had breakfast with this bread. The crumb remained soft, the bread is cut well, crumbles a little, not dry!
But the taste turned out to be interesting! The fried bran gave an interesting taste to the bread - it seems like it turned out to be rye!

So you can bake bread with sourdough, I don't see any problems, it should also turn out delicious!

Good bread for you

And can all this miracle be done in a bread maker, the whole process?

[Atlantis]

Atlantis, so this is the recipe for the Hitachi bread maker I made in cotton, then manually and in the oven.

I baked this option twice - both in x \ n and in the oven! Last call was made of rye flour and bran.
Wish - make the bun softer, after all, there is a lot of bran in the dough!

The bread is well stored, how many days have passed, but still soft

just about, I ask if it is possible to give up manual work, completely rely on cotton, bake in it too

just about, I ask if it is possible to give up manual work, completely rely on cotton, bake in it too

Can!!! only make the dough softer, the bran is dry, they will take a lot of liquid

[Admin]

Admin, dear, thank you!
I carefully read your recommendations, bought CZ flour and baked IT. The recipe is wonderful! All proportions are calculated and matched just right. And what a smell the toasted bran has!

The most delicious loaf of bread in my little baking experience was baked today. Accept work:

I join, incredibly tasty bread! Baked in HP on the "Diet" mode, there was no milk, replaced with homemade yogurt. I didn't have to add anything. The bread is soft, very tasty, delicious !!! True, I forgot to weigh it, now I cannot recalculate for a larger size, what a pity!

[MOM SONY]

MOM SONY, I'm glad to hear very well that you liked this bread
Try to count the size of the bread using this scheme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

Adminthank you very much I have already baked awesome bread using this recipe. the smell is stunned. only did not fry the bran. still delicious. now we have only baked this bread 3 times. I think which one to change already. because I still want to try something. and more with bran did not find a recipe.

What would you suggest? And if I add bran, how much should I increase the amount of water. I thought that perhaps you can add bran to any recipe. just how to regulate the amount of water by 50g. bran. or it is enough to reduce the amount of flour by 50g. without changing the amount of liquid. You can do it or not.
Thank you so much in advance.

[roza5]

roza5, my recipes have already been calibrated for flour, fiber, water and liquid.
Therefore, I write, for example, next to flour + 2 tbsp. l., that is, I added 2 more tbsp to a good kolobok. l. flour.

But, it is quite possible that you will have additives in a different amount, be determined by the size of the bun, with this composition of flour and bran, you need liquid.

Take my bread recipe as a basis, and then, if everything goes well, recalculate it for a different ratio of products.

Write if you have questions

And I cooked your bread in HP! Very soft, airy. Yesterday I baked it, today I put it back. Thanks for this wonderful recipe!

[Freesia]

Freesiahow wonderful, decent bread - I know that for sure
Eat for health Thanks for the kind words

I baked today according to your recipe, only replaced dry yeast with pressed, apparently this was my mistake, I got such a mushroom. I can only try tomorrow, but the smell was amazing. In general, I want to switch to healthy food and your bread is the first step towards this. The hole in the bread, as I understand it, is due to improper molding, although I tried. And yet, having molded a loaf, I immediately laid it out in a mold, although the dough was gorgeous, but I also kneaded it on the pizza. In general, here's a photo, but I'll unsubscribe to taste tomorrow.

and cut

[litichka80]

Baaaaaa, where did you grow such a mushroom, super worked with the dough

litichka80, of course, you need to focus on the weight of the dough and the volume of the mold
If there is a lot of dough, then it will come out like yours and then the crumb below can be dense.
If there is less dough, it has room to rise, the walls of the mold hold it, the bread will turn out to be porous inside and beautiful.

I congratulate you on such a good bread! It turns out that whole grain flour makes wonderful bread !!!

Thank you! In terms of porosity, it is all the same, I also thought that it would be tougher below. The crust is very crispy, when it was cut, it almost choked with saliva !! Thanks again, I'll take everything into account.

Thank you! This is exactly what was needed!

I put it again! Well funky bread. I haven't eaten such delicious bread for a long time. For me, there was a delicious loaf of stagnation times, but now the poor fellow is incised, dries. And this one is tastier, and even healthy! Thank you!!!

I didn’t expect this bread to go out to the people ... Bravo!

Bake and eat for health - bread deserves it and is healthy

Yesterday I baked, but put a little less sugar. Wrong taste, not at all the same! Admin you have perfectly matched ingredients!
I took into account all the tips, I did not bake in the shape, but like a bar, super! Thank you.

[litichka80]

litichka80what a pretty bar you got, super

For sugar, apparently our tastes coincided

There are not many thanks, THANKS AGAIN AND AGAIN to you, what I was looking for!
And the taste of sugar, yes, apparently the tastes coincided!

We have the same place of residence, but they won't eat me for a flood. I'm from the 4th microdistrict.

Today I bribed flour: 1, 2 varieties of wheat, whole grain and bran (although our city is not small, but buying the listed products is a problem), and immediately began to look for use for this wealth. FOUND! The bread turned out wonderful! The roof dropped a little, because after the first (unsuccessful) experience with bran bread according to the recipe from my HP, I was afraid to add flour (but in vain). I will work on this moment. This bread will become a frequent guest on our table (the main thing is that there are products for it)
Thank you so much!

[lizard]

Congratulations on your purchase

lizard, in pharmacies you can buy bran and especially different FIBER, which contains the shell of seeds of plants and berries, in contrast to rye bran, wheat.

I baked this bread just on fiber

Marusya29, the bread has risen well and looks great, well done from such heavy flour and it turned out so well!

Only did you cut it hot, or is that a little bit too much liquid? The crumb turned out to be a little crumpled

Bake bread for health, experiment - it's only good

perfectly matched combination of flour and semolina

- I reviewed the recipe again - I don't see the decoy Or have I missed something?
And another question for Admin: I have a large HP, I considered it inexpedient to bake for 300 g of flour and 50 g of bran, and in order to double the loaf, I simply doubled the amount of all ingredients. Is this true? (I read your recommendations on the calculation)

Right! But check the flour / water / yeast ratio with this table. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
and track the bun should be soft.

Well, really, nothing is mentioned about semolina in my bread, but if my colleagues want to add semolina to the dough, I won't mind, it's just that it's already different bread

I wish you success

Admin, as I understand it, yeast should not be 3 tsp in my case. Two is quite enough, maybe 2.25. So? And the water must be adjusted empirically.

Admin, as I understand it, yeast should not be 3 tsp in my case. Two is quite enough, maybe 2.25. So? And the water must be adjusted empirically.

If you increase the recipe by 2 times, then you will have about 600 grams of flour + 50-100 grams of fiber. Water needs about 400-450 ml. taking into account whole grain flour and dry fiber, adjust with a kolobok plus / minus.
Yeast no more than 2-2.2 tsp. that's enough

[Marusya29]

Admin, I was probably so eager to add some bran place with semolina that I got it into my head that there was semolina.

Marusya29 , bake bread with pleasure and also eat it with pleasure

Yeah, I see, thanks

Admin, hello! Please tell me, if this bread is baked completely in KhP, which program is better to use: "white (classic) bread" or "whole grain bread"?

[Cat]

Admin, hello! Please tell me, if this bread is baked completely in KhP, which program is better to use: "white (classic) bread" or "whole grain bread"?

Cat , good day

This bread is all-wheat, using whole grain flour and a lot of bran (fiber), which requires more liquid than just wheat flour.

Make the bun softer, adjust the amount of liquid and bake on the Main (basic) mode or Wholegrain - it should work

Thank you! I'm going to the oven!

I baked bread according to your recipe !!!
Rather, I took your recipe as a basis, but with minor changes ...
The proportions respected yours, they are perfectly matched !!!
Instead of milk, I took 50/50 kefir 1% and mineral water.
Whole grain flour "Altai Health"
Wheat bran added 100 ml (I have a cup of 300 ml).
Inferno in Basic mode. HB Pnasonik 2501.
All the time I watched the kolobok. During the 2nd batch I added 1 tsp. water. It seemed to me that it was a little thick.
The bread turned out to be simply amazing ... Mmmmmmm ... Yesterday I didn't even have time to take a picture, everyone ate
Today I baked another one.
Thank you very much for such a wonderful recipe!

Attaching photo...

How to insert a photo into your message https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Insert soon, so I want to see your bread!

Thanks for the kind words! I check the recipes carefully so that everything works out for you without any problems!

Thanks for the kind words! I check the recipes carefully so that everything works out for you without any problems!

I inserted a photo!
Thanks again

I inserted a photo!
Thanks again

A neat bread turned out!

And in what mode to bake in x / n? Basic or dietary? There is a difference?

And in what mode to bake in x / n? Basic or dietary? There is a difference?

If the dough is soft, well set, then there will be no problems with baking, you can bake in the BASIC mode

[Admin]

Admin what a delicious bread, and most importantly healthy. (y) Wish I had whole grain flour. : cray: I did everything on the usual, but for the first time with bran and completely on sourdough, it turned out magically. : girl_curtsey: Thanks for your recipes.

[tatjanka]

tatjanka, what a bright and beautiful bread turned out !!!! Great!

The recipe is not standard, with a high fiber content - and it is so nice to see the result, and an excellent result!

Thank you for the kind words

[Admin]

Admin , baked your bread yesterday - well, very tasty !!! I baked it in the form of baguettes, and added malt and ground coriander on my own, it turned out very aromatic. THANK YOU VERY MUCH, the recipe is very balanced, very tasty and most importantly useful!