Bran bread: recipes in the bread machine and in the oven. Which bread is he althier

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In recent years, people have begun to show increased attention to everything related to he althy eating. Therefore, it is quite logical that many housewives sooner or later have the question of which bread is he althier. Having carefully studied all the available information, they increasingly prefer the one that contains bran. Such products contain a lot of useful vitamins and minerals. In addition, you can not only buy them in any store, but also bake them yourself.

Composition and caloric content of bran bread

This product is considered an excellent source of many useful substances. It is rich in vitamins B, E, PP, K and C. It contains a sufficient amount of minerals, dietary fiber, choline, saturated fatty acids, proteins, mono- and disaccharides.

Bran bread contains a lot of calcium,magnesium, sodium, potassium and phosphorus. It is rich in selenium, manganese, copper, zinc and iron. It also contains riboflavin, lignin, pectins, lipomic and folic acid. At the same time, the calorie content of bran bread is quite high. It is 248 kcal per 100 grams of product.

The benefits and harms of the product

Regular consumption of such bread helps to restore the normal functioning of the liver, brain, nervous, digestive and cardiovascular systems. Its bran is excellent at absorbing toxins, lowering blood sugar and lowering cholesterol levels.

In addition, this product helps to maintain a feeling of satiety for a long time and promotes rapid weight loss. Therefore, it is often recommended to eat it for those who are overweight. For those who are trying to figure out which bread is he althier, it will certainly be interesting to know that bran products can be a great alternative to products that are made from premium wheat flour. The fiber they contain helps improve digestion. In addition, it is a good natural sorbent that helps to remove toxins.

Despite all the valuable properties, this product has several contraindications. Bran bread, the benefits of which have long been studied and proven by experts, should preferably be excluded from the diet of people suffering from pancreatitis, hemorrhoids, colitis and duodenal ulcer. Also, its consumption should be temporarily limited during the period of exacerbation of gastritis and other diseases of the digestive system.

Variant without yeast

This recipe is interesting because it involves the use of kefir. Using this technology, you can relatively quickly make tasty and fragrant pastries. To prepare soft and he althy bran bread, check in advance if you have everything you need on hand. Your home should have:

• Four cups each of bran and white wheat flour.
• Teaspoon of table s alt.
• Three glasses of yogurt.
• Teaspoon of soda.
• Glass vegetable oil.

Process Description

In one suitable bowl combine bran, pre-sifted flour, s alt and baking soda. Vegetable oil and kefir are poured into another container. The resulting liquid is gradually introduced into the dry mass and mixed well.

The resulting elastic dough is divided into several approximately identical pieces, formed into balls and laid out on a baking sheet, the bottom of which is greased with a small amount of vegetable oil. Bake bran bread in an oven heated to two hundred degrees for about twenty minutes. After that, the products are removed, turned over and returned back. After another ten minutes, soft fresh bread is taken out of the oven, cooled slightly and served. Its taste qualities in many respects surpass those of a store-bought counterpart.

Variant from yeast dough

This technology produces incredibly appetizing and lush bran bread. The recipe for this baking involves the use of a specific setcomponents. Therefore, before you start working with the test, make sure that you have everything you need at hand. You will need:

• A glass of filtered water.
• Three tablespoons of bran.
• About two cups of flour.
• A couple of tablespoons of sugar and vegetable oil.
• Eighteen grams of yeast.
• A tablespoon of butter.
• Pinch of s alt.

Sequence of actions

The process should begin with the preparation of sourdough. To do this, combine yeast and sugar in one bowl. All this is poured with warm, but not hot water and left for a quarter of an hour. When a foam cap appears on the surface of the liquid, bran and table s alt are added to it. Then the sifted flour is gradually poured into the bowl and vegetable oil is poured in. Everything is thoroughly kneaded until a soft dough does not stick to the palms.

The resulting mass is covered with a clean linen napkin and left warm. When the dough has at least doubled in volume, it is gently kneaded with hands, laid out in a mold greased with butter and sprinkled with flour, and left to rise again. After it rises a second time, it is sent to the oven. Bake bran bread at two hundred degrees for at least half an hour. If necessary, the residence time in the oven can be increased by another ten to twenty minutes. Then it is taken out of the mold, covered with a linen towel and cooled.

Milk variant

This technology is unique in that itusing a bread maker. This household appliance allows you to significantly facilitate the cooking process. Thanks to this, you can quickly make fragrant bran bread. The recipe for this baking involves the use of simple ingredients, most of which are always in almost every home. In this situation, you will need:

• Four tablespoons of oat bran.
• One hundred and seventy milliliters of milk.
• A tablespoon each of olive oil and sugar.
• About two cups of flour.
• A teaspoon each of table s alt and dry yeast.

Step-by-step technology

Since in this case we are preparing bran bread in a bread machine, you need to add all the necessary components to the bowl of the appliance. First of all, olive oil and warmed milk are poured into it. Then sugar, table s alt, oat bran, dry yeast and pre-sifted flour are sent there.

After that, the bowl is installed in the bread machine and the desired program is activated. The device is turned on in the main mode by selecting the color of the crust and the size of the loaf. After about three hours, ruddy and soft bread is completely ready to eat. Before serving, it is slightly cooled and cut into slices of the desired thickness.

Cheese variant

This recipe has one interesting feature. The bran bread prepared on it does not contain a single gram of flour. Therefore, it can be safely called dietary and very useful. Such pastries are recommended to be used even by those who follow the figure and are struggling with excess weight.kilograms. To make this bread, you will need simple and easily accessible ingredients, which can be purchased at the nearest supermarket. In this case, you should have at hand:

• Six full tablespoons each of oat and wheat bran.
• Half a tablespoon of vinegar.
• Two hundred and fifty grams of fat-free cottage cheese.
• 2/3 teaspoon s alt.
• Three raw chicken eggs.
• Half teaspoon baking soda.
• A little vegetable oil for greasing the mold.

In order for the finished product to acquire a pleasant aroma, a small amount of cumin is often added to it.

In one suitable container, low-fat fresh cottage cheese and raw chicken eggs are combined. Two types of bran are also sent there, s alt and soda slaked with vinegar. Everything is mixed well, trying to prevent the formation of the smallest lumps, and put aside.

Now it's time to take up the form in which bran bread will be baked. It is lined with foil and smeared with vegetable oil. So that during the stay in the oven the bread does not stick to the walls and bottom of the form, they are additionally sprinkled with wheat bran. Thanks to this little trick, the product will not only not burn, but will also acquire a pleasant taste.

In the form prepared by this method, spread the curd-bran mass and gently level it with wet palms. Since this dough does not contain yeast, it can be immediately sent towell-heated oven. Dietary bread is baked at one hundred and eighty degrees for about forty-five minutes. During this time, he will have time not only to brown, but also to increase in volume by almost one and a half times. After that, the oven is turned off and the bread is left in it for another half hour. When it cools down, it is taken out of the oven, cut and served to the table. Most often, bran bread with cottage cheese is eaten with light soups or vegetable salads.