Whole grain bread differs from conventional bread in the technology of preparation and, accordingly, in appearance: its slice is heterogeneous. As its name implies, this bread is prepared from whole grain flour, ground no waste grain. Often such bread does not contain yeast. Instead, they use special starter cultures: cereals (oat, rye, wheat), hop, sour-milk. Such baking is much healthier - scientists have been talking about the dangers of yeast for many years. In addition, it is stored longer: unleavened bread does not stale for a long time.
The benefit of whole grain bread for the body is, first of all, in the high content of active substances in it: vitamins (E, group B), microelements (iron, zinc, magnesium, manganese, copper, iodine, selenium, calcium and others), organic acids, enzymes. It is especially useful to prepare such bread from sprouted grains - after all, it is during germination that the biological resources of the grain are activated. Some of the nutrients are lost as a result of heat treatment, but the fact remains: whole grain bread, especially from sprouted grain, is much more healthy than usual. In addition, whole grain baked goods are rich in dietary fiber, which play a large role in digestion. Dietary fibers are not absorbed by the body: in the intestine they swell and literally draw in the toxins accumulated in it. They help to cleanse the body, playing the role of a kind of “brush” for the intestines, in addition, they stimulate peristalsis: in many cases, it is enough to simply replace ordinary bread in the diet with whole grains in order to forget about the usual constipation.
Whole grain bread is used in diet food. It is indicated for cardiovascular diseases, diabetes, atherosclerosis, and obesity. During the experiment, conducted by a group of American scientists, a steady weight loss was recorded in those subjects who, instead of ordinary bread, consumed whole grains. Its daily norm is 3-4 slices - as a rule, it is quite satisfying, and you just can’t eat a lot of it. However, it should be remembered: for those who suffer from some diseases of the gastrointestinal tract (stomach ulcer, gastritis, enteritis, pancreatitis), such bread may be contraindicated, therefore, before eating it, it is better to consult your doctor. Whole-grain bread can be given to children from two to three years of age, and until then it is better to use more tender pastries.
Some people prefer to cook whole grain bread on their own, previously sprouting grains. However, the work of grinding them is only possible for a powerful combine - the usual one can easily fail. Keep in mind: the fermentation process of the yeast-free dough will be longer, so be patient. It is recommended to put the dough from germinated grains in a cool place for 10-12 hours. Such bread is baked at a temperature of 210-220 degrees for 40-60 minutes.
The desire to cook this product on its own is due to the fact that whole grain bread sold under this name in Russian stores often has nothing to do with whole grain bread - it is usually just baked goods with the addition of seeds of various crops (flax, sunflower, sesame and others). It is clear that the benefit of such bread is small. Therefore, deciding to buy a truly healthy bread, whole grain , you need to carefully study the composition of the product - normally it should be reflected on the label. It is better to give preference to products of manufacturers specializing specifically in the production of eco-baking - tasty, healthy, restoring health and prolonging life.