Wholegrain wheat bread with bran

And I am grateful to you, Admin! Baked according to the recipe, in the oven, in the form of a loaf. It turned out the first time, although I'm a beginner baker. Very tasty and beautiful bread, really balanced. Thank you very much!

Girls, good health to you and your families, eat with pleasure!

I liked the bread, even very much! Most of all I liked the find (for me) in the form of fried fiber. But following the recipe strictly is not for me. Here and here I added not just fiber, but fiber with buckthorn bark. The result is a super-healthy bread. If someone does not know buckthorn has a laxative effect and is included in many slimming teas

[ivashechka]

ivashechka, to your health! Krusina, this is very cool

I also use fiber with various health supplements. I don't know how they affect the body in bread, but it turns out delicious! And fiber is softer than bran.

I baked some bread today. Baked this and flour (AXIOMA). I asked the assistants to drop 50 g of bran and turn on the dough. Distracted. Well, thrown, ... which pieces. It is, of course, unrealistic to pick out from the dough. So I baked it with "raisins" .... Baked in a small duck. The dough rose and fried to the lid even. Very soft bread. I baked together with "flour", so first I put bran in the oven with temp. 210, and already when the temperature was 190 I put flour ... In a word, both were baked. Very tasty despite the raisin bran ...

[Ira]

Ira, to your health! Even in this form, it is still tasty, wonderful and tasty bread

Therefore, I do not bake several different breads at once, something will definitely go with a shikos-nakos

Thank you for the delicious bread recipe !!! Baked strictly according to the recipe, combined whole grain flour, second grade flour + bran.
The taste reminded Borodinsky ... For the first time in my life I baked in the oven, without a shape, a bar - and I succeeded! Hurrah!!!

[sparta]

sparta, a very beautiful bar turned out - keep it up and not be afraid of the oven!

Please tell me when to make cuts on a loaf correctly?

Please tell me when to make cuts on a loaf correctly?

The cuts are best done just before planting in the oven, then in the oven the dough will still rise and the cuts will disperse as needed, neatly, and turn out beautiful.
You also need to grease the bread before planting it in the oven, cut and grease it.

I baked bread according to your recipe !!!
Rather, I took your recipe as a basis, but with minor changes ...
I followed your proportions, 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 bun. 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 just 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...

Excuse me, but what is the size and color of the crust in Panas? Are you impatient to cook it?

Excuse me, but what is the size and color of the crust in Panas? Are you impatient to cook it?

From this amount of flour + bran, the weight of the bread will be about 600 grams.

Sorry, but what is the size and color of the crust in Panas? Are you impatient to cook it?

size XL, crust color medium.
The bread is very tasty ...
Thanks again to the author for such a wonderful recipe.

[accurate]

I also baked this bread today. All according to the Admin recipe, flour added as Admin to a normal kolobok 2 tbsp. l.
and 1 tsp. herbs (collecting caraway seeds, coriander, anise, put a little in a mortar before laying)
The bread is delicious. we love bran bread more than pure white bread.
True, a little smallish.
Admin, thanks for accurate bread recipe!
This is how it turned out, baked in HP LG
🔗

[landuch]

landuch, very appetizing bread turned out Looks beautiful

Bake for health, it's delicious!

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

Admin, do not tell a novice baker how much leaven should be added here and then what should be reduced - water?
I really liked your bread, but lately I bake only with sourdough (according to ready-made recipes) and I would also like to make such a healthy bread with sourdough

You can add as much sourdough as you would add to your regular wheat-rye bread, if you are used to baking sourdough bread. Focus on the thickness of the dough in the usual way, look at my recipe: Tracking the bun, the consistency of the bun is very soft, since it contains whole grain flour and a large amount of toasted bran.

That is, we monitor the balance of flour / liquid
If you add your own starter culture (I don’t know the thickness), then the difference to the "flour / liquid balance" is adjusted with water or another liquid according to the recipe.

Can I have another question?
That is, I add sourdough instead of yeast - while increasing the size of the bread (because instead of a spoonful of yeast I add 250 grams of sourdough. So? Or do I reduce the amount of flour and water and add sourdough instead?

My sourdough is 100% moisture.

I bake only this bread, so there is no experience in experiments:
Ingredients ~ 800 g loaf of bread
Rye sourdough 100% moisture 250 g
Buttermilk 65 g
Water 185 g
Salt (I have sea salt) 1 tsp. with a slide
Glucose 40% (or molasses, honey, sugar - 1 tbsp. L.) 10 ml
Wheat groats (ground into flour) 55 g
Rye flour (I have peeled) 45 g
Wheat flour I grade 260-280 g

Thank you very much for your answers and recipes !!

[recipe]

Yes, recipe something like this will be. If you already have experience with sourdough, but without yeast! Take into account,
there is over 50% whole wheat flour with bran, and that's heavy flour! Sourdough dough can take a long time to rise!

Make the dough soft, adjust the flour / liquid balance with the liquid.

Good luck! Let everything work out!

Thank you so much! I baked two breads - one in a bread maker, the other in an oven with steam and decreasing the temperature according to the scheme. I didn't see any difference in quality, but it's more convenient for me in a bread maker (I didn't bake on the program - I kneaded the dough, let it rise and turned on the baking). Baked with sourdough, the recipe is exactly the same but instead of yeast 250 gr. sourdough and stevia instead of sugar. The bread turned out to be VERY tasty, with a wonderful crispy crust. I will bake all the time. THANK YOU!!

The bread is VERY tasty, but my top was waves and the middle fell. I think that next time you will need to put no more than 9 grams of pressed yeast and choose a program not for 750 grams, but for 500. You can tinker with such bread more than once. I will use flour of the first grade instead of the highest one.

The bread is VERY tasty, but my top was waves and the middle fell. I think that next time you will need to put no more than 9 grams of pressed yeast and choose a program not for 750 grams, but for 500. You can tinker with such bread more than once. I will use flour of the first grade instead of the highest one.

No, yeast is enough here! The flour is heavy, plus a lot of bran, such a dough needs to be raised well!

But for the flour / liquid balance, look, maybe your liquid dough needed less at the moment

No, yeast is enough here! The flour is heavy, plus a lot of bran, such a dough needs to be raised well!

But for the flour / liquid balance, look, maybe your liquid dough needed less at the moment

Ie.15 grams of compressed yeast?
And my bread turned out to be airy. Maybe my bun was too soft? But he kept his shape.

That is, 15 grams of compressed yeast?
And my bread turned out to be airy. Maybe my bun was too soft? But he kept his shape.

Well, you yourself write the crumb donkey

We have 380 grams (approximately) of dry matter (flour and bran), including heavy flour and gluten-free bran - you need to raise this dough!

We need 380-400 x 2 grams of yeast = 8 grams x 20-30% for the weight of the dough = 9-11 grams of fresh yeast - this will be enough

We need 380-400 x 2 grams of yeast = 8 grams x 20-30% for the weight of the dough = 9-11 grams of fresh yeast - this will be enough

HERE! TRUE There was 15 grams of yeast in bread that was a donkey! HERE SHE - MY MISTAKE! Now I will bake handsome men

Admin, please tell me. If you bake this bread in the oven in the form of a loaf, then the consistency of the dough allows you to form a loaf by rolling into a layer and twisting into a roll, as I usually do with a loaf of stagnation times?

[Tanya]

Admin, please tell me. If you bake this bread in the oven in the form of a loaf, then the consistency of the dough allows you to form a loaf by rolling into a layer and twisting into a roll, as I usually do with a loaf of stagnation times?

Tanya, I quote myself, beloved
Tracking the kolobok, by the consistency of the kolobok very softas whole grain flour and large amounts of toasted bran are available.

This is exactly what you need to do, as you write. The dough is soft, roll it into a layer and roll it into a roll, as for a loaf - it should work out

[Tanya]

Tanya, I quote myself, beloved
Tracking the kolobok, by the consistency of the kolobok very softas whole grain flour and large amounts of toasted bran are available.
This is exactly what you need to do, as you write. The dough is soft, roll it into a layer and roll it into a roll, as for a loaf - it should work out

Thank you, Tanyusha! I have not baked with whole grain yet, so I bought it and I want to try it. The bran is out, really. Tomorrow I'll go buy it, or I'll look at the fiber in our pharmacies, I didn't pay attention to what it was. I only took cocoa butter from the pharmacy, for confectionery purposes. I was also surprised that this could be bought at a pharmacy.

[Tanyusha]

Tanyusha, bites to your health! There will be questions, I will answer Just remember that CZ flour takes more water than ordinary wheat flour

[Tanyusha]

Tanyusha, bites to your health! There will be questions, I will answer Just remember that CZ flour takes more water than ordinary wheat flour

But I wanted to ask more. If the batch is done in the French mode, can I use it instead of the special One-grain mode? It's just that the proofing in French is much longer, I usually knead and give the first proofing in KhP (both rye bread and wheat (I take out the shoulder blade after kneading to avoid crushing) and then look at the amount of proofing. It happens to me that even with such a long proofing the dough and after the end of the proofing according to the mode continues to grow further in the switched off HP. The fact is that I have adapted to the oven with a minimum of pressed yeast. For example, for bread from 500 g of wheat flour I have about 3 g of yeast presses, and Rinin wheat-rye 50/50 goes about 4 g. Therefore, the proofing is lengthened. I also knead the dough separately before kneading, then it takes time to equalize the temperature in my Panas in French for 40 minutes and only then - kneading the dough + everything else. in general, a lot of troubles. I'll try to bake your bread with my troubles, like baking, I'll write here what happened. Thank you very much for your help.
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[Tanyush]

Tanyush, any methods are good, to achieve an excellent result You can also combine modes.
It is better to underexpose a drop of dough in the second proofing (until doubled) than to overexpose! And then, the dough will certainly still rise when the baking mode is turned on, this compensates for the second proofing a little. But at the same time, the roof of the bread will remain flat.

[Admin]

Admin, thank you so much for the recipe! Yesterday I baked on it, the bread turned out to be simply amazing! I've been looking for a good whole grain flour recipe for a long time and finally found it! Oat bran was added to the dough.

[Admin]

Admin, thank you so much for the recipe! Yesterday I baked on it, the bread turned out to be simply amazing! I've been looking for a good whole grain flour recipe for a long time and finally found it! Oat bran was added to the dough.

Anya, to your health! It is always nice to hear that you also get bread, I hope it will become permanent on your table

[Admin]

Admin, he will definitely become one of our favorites. Thanks again! I want to add - the recipe is just perfect, the bun turned out the way it should. I didn't add anything. Now I want to experiment with different types of bran and fiber.

The main thing is to start! And then you can already experiment To your health!

Tanya, Admin, tell me, pliz, I haven't bought the bran yet, but sent my son to the pharmacy for fiber, he bought a package, and it says that it is in granules. What to do with this, you need to grind these granules somehow, probably also throw in such fiber by weight as much as the bran in the recipe, or granular more concentrated, you may need less of it?
And yet, as it turned out, there is no milk in the house, but only kefir, will I spoil the result much, if kefir, can I put a little more butter in this case?

Tanyusha, you can beat the granules with a rolling pin, so you get bran-fiber in bulk.
If you replace milk with kefir, the taste will not be so creamy - it makes all the difference.I think this will not spoil the bread, there will be a different option

If you replace milk with kefir, the taste will not be so creamy - it makes all the difference.I think this will not spoil the bread, there will be a different option

The husband said: No, I want a creamy taste. So I say, then go to the store for milk. As a bake, I'll post a photo.

The husband said: No, I want a creamy taste. So I say, then go to the store for milk. As a bake, I'll post a photo.

Yeah, everyone is equal: if you want a tasty treat, go to the store! You need to work out delicious

Yeah, everyone is equal: if you want a tasty treat, go to the store! You need to work out delicious

You know, you're just like a psychic, so far it turns out equally in everything. He went to the store and disappeared. And I do the dough first. It all drags on until nightfall. So I kneaded the dough on kefir (about a little less than half of all the liquid according to the recipe turned out), and it lies in warm HP, on top I poured whole grain, fiber, spices. I'm waiting for the milk to come, I'll continue right away, add milk, salt, sugar.
So hope for men.

You know, you're just like a psychic, so far it turns out equally in everything. He went to the store and disappeared.
So hope for men.

Wait, wait - must return home smells like bread

Thank you very much for the recipe! I still couldn't find a recipe with whole grain flour, there was always something missing .... That's right, the girls above wrote everything they needed in your recipe! Baked in HP on a timer for the night. "Whole Grain" Program It is rarely possible to cook bread in the oven, so I try to choose recipes that are not too hard. After reading the tips, I added more milk (280ml), bran - a mixture of wheat and rye. The roof is almost flat!))) Very tasty! The incision is a little oiled (I didn’t manage to cut it hot)

[Anya]

Anya, the bread turned out to be decent Especially since it was baked on a timer
Try to add a little more water, the crumb will turn out better, a little airier and softer, just a little

Thank you for trusting my recipes!
I always check the recipe when putting it in the dough, I give it with all the adjustments so that your bread turns out worthy

Tashyush, well, here I am with a report on the work done. Bread - well, just amazing turned out!

I did, as I wrote above, with dough, pastries - in the form of a loaf in the oven, I replaced half of the milk with kefir. In the dough, the spices are bread, however, in the mixture there is more coriander and a little caraway, fennel and anise, I prepared it for Borodinsky, there is mostly coriander. And on top she anointed with an egg and sprinkled with sesame seeds. The only thing is that I had fiber, and the bran had to be fried, but I didn’t fry the fiber, I just forgot, but maybe this bran is fried. After baking, I usually do not grease with butter, I just cooled down on the wire rack under a towel.
I cut off a hump for myself, spread it with butter and sprinkled with crystals of sea salt - delicious !!!!! Thank you so much for the bread. This is my first experience with whole grain flour. And everywhere they write that the type is not tasty bread from it. And I read the reviews on your recipe and did it. And I am very glad that he met my expectations. I think now he will be my frequent guest. Thank you!

[Tanyush]

Tanyush, the bread looks amazing. So neat all over So my husband brought good milk home
And I like bread with a whole grain oven, it seems to me so tasty, with some taste and aroma

Thank you for your trust, good health, please your family

And I like bread with a whole grain oven, it seems to me so tasty, with some taste and aroma

Yeah, the aroma was from the oven, not as sharp as from Borodinsky, but not the same as from just wheat (and I mostly bake from the premium, although I know that 1st grade is better for not butter bread). But from your aroma just such bread went when baking! So I haven't fried the bran yet, and so finally the head dump, I guess.

Tan, fried bran and fiber give an even richer taste.Only you do not need to fry very much, otherwise the taste will already be slightly burnt

Tan, fried bran and fiber give an even richer taste.Only you do not need to fry very much, otherwise the taste will already be slightly burnt

Got it.

Thank you very much for the recipe! The bread turned out to be excellent. There was no milk, I replaced it with water. And butter - for vegetable. Hell in HP. The rate was doubled. The bread turned out to be high under the very lid. Inferno in Basic mode. The crumb is airy, the crust is soft, the roof has NOT fallen. Once again, a big THANKS! Your recipes inspire confidence in me I first met you in absentia on your website when I bought an electric dryer for vegetables and fruits in the summer.

Thank you very much for the recipe! The bread turned out to be excellent. There was no milk, I replaced it with water. And butter - for vegetable. Hell in HP. The rate was doubled. The bread turned out to be high under the very lid. Inferno in Basic mode. The crumb is airy, the crust is soft, the roof has NOT fallen. Once again, a big THANKS! Your recipes inspire confidence in me I first met you in absentia on your website when I bought an electric dryer for vegetables and fruits in the summer.

Galina, to your health!
I am always happy when people get bread, especially according to my recipes.
Galinka, glad to see you on our website, we will be friends here too