With the advent of automatic bread makers in our homes, many lucky owners of this miraculous device had a choice about which bread to prefer - from whole grain flour or from a premium product. Of course, white bread with a crispy crust looks much more attractive than a loaf, in the preparation of which the main ingredient is wholemeal. Nevertheless, for those who take care of their health, the choice is completely obvious, since it has long been known that the so-called wallpaper flour, which is usually obtained from rye, oats or wheat, is much more useful and nutritious.
For example, in the process of grinding wheat grain, the yield of premium flour is only 27%, while the yield of the coarse flour is 96%, which is direct evidence that it includes almost all cereals, including the shell, and , the waste is truly minimal. Coarse flour has a unique nutritional value, thanks to the germ contained in it - a true nutritious storehouse, which contains vitamins, minerals, a small amount of fat and, most importantly, prolongs youth, vitamin E. The components of its composition are given a gray tint to the flour bran particles. When compared with white, the wholemeal flour loses to her in viability and airiness.
The crumb does not turn out so elastic, and the bread rises harder than white. But according to other indicators, whole grain flour is significantly ahead of other varieties, judge for yourself: it contains abundant mineral salts of iron, magnesium, calcium, phosphorus, vitamins B and E, and protein substances. In addition, fiber, which is completely removed from flour belonging to the highest grade. According to the prevailing opinion, it was considered a ballast useless substance and only after years, it became known about the beneficial properties of fiber, which is part of the grain shells. Cereals differ from fruits and vegetables in coarser fiber, but it is this particular feature that contributes to rapid saturation, passing through the digestive organs, it envelops the intestinal tract and completely cleanses it of non-absorbed particles. Coarse flour, therefore, due to fiber has an absorbing effect, carcinogens, heavy metals, toxins are naturally excreted from the body. In addition, it has now been proven that such essential fiber also serves as nutrition for beneficial intestinal microflora. Coarse bread has long and deservedly acquired the status of dietary, it is also included in your diet and those who want to lose weight.
Getting to the preparation of bread, it is necessary to free oneself from bad thoughts, for a reason, our ancestors considered this a real religious rite. Bread, in fact, like a living organism, is able to feel a black negative and a light aura, and this is confirmed by people who have experienced when, according to the same recipe and with the same ingredients, an unsuccessful gingerbread is obtained, only because they got down to business bad mood. The bread prepared by believers in the monastery with prayers is also significantly different, and although there is no muffin in it - the taste of such a loaf turns out to be extraordinary, you only have to try it once, and it will be remembered for a long time.
Wholemeal wholemeal bread
- wheat flour - 450-500 g;
- yeast (dry instant) - 10-15 g;
- vegetable oil - 35 g;
- salt - 50-60 g;
- sugar - 20-25 g;
- water - 300-400 g.
Baking mode is normal.
Dietary bread with raisins
- coarse flour - 250 g;
- wheat flour - one glass (250 g);
- vegetable oil - 35 g;
- sugar - 30-45 g;
- salt - 10 g;
- raisins - about a hundred grams;
- water - 300-450 g;
- dry yeast - 15 g.
In order for the raisins to mix well in the dough, it is recommended to steam it in boiling water for 10 minutes before loading it into the breadmaker, drain the water and dry the dried fruits with a towel.