Homemade wholemeal bread brings invaluable benefits to the human body. It contains a large amount of fiber, vitamins, minerals and complex carbohydrates. Even a small piece of such baking for a long time creates a feeling of satiety in the one who ate it. Therefore, it is ideal for supporters of proper nutrition. After reading today's publication, you will learn how to bake whole wheat flour in the oven.
Classic version
According to this recipe, an incredibly tasty and fragrant bread with a beautiful crisp crust is obtained. It will be a pleasant addition to a family lunch or dinner. In addition, very tasty sandwiches for breakfast can be prepared from it. In order for you to get soft and airy homemade bread from whole grain flour in the oven, you need to prepare all the required components in advance. To prepare the test you will need:
- A glass of whole wheat flour.
- A tablespoon of yeast and granulated sugar.
- A glass of premium wheat flour.
- ½ teaspoon of salt.
- An incomplete glass of drinking water.
- 3 tablespoons of sunflower oil.
Process description
In a suitable container, sugar, salt and yeast are combined. All this is poured with slightly heated water and thoroughly mixed until all components are completely dissolved. Both types of flour are poured into the resulting liquid. Then the sunflower oil is sent there and the dough is kneaded. You need to do this for at least five minutes.
The resulting very soft and elastic dough is divided into seven approximately equal parts, balls are formed from them, which are laid out in a heat-resistant container and cleaned in a warm place. After an hour, the dough will increase in volume by almost three times. After that, it can be sent to the oven. Prepare bread from whole wheat flour in the oven, heated to two hundred degrees, for twenty-five minutes. This time is quite enough for it to bake properly and become covered with a crispy golden crust.
Barley Malt
This recipe will surely appeal to adherents of proper nutrition. It involves the use of very useful and at the same time quite simple ingredients. To bake soft and fragrant bread from whole grain flour in the oven, you need to check in advance whether your home has everything you need. To prepare the test you will need:
- A pair of tablespoons of dry yeast.
- 900 milliliters of filtered water.
- 1.5 kilograms of rye whole grain flour.
- 3 tablespoons of barley malt syrup.
- 50 milliliters of vegetable oil.
- A pair of teaspoons of sea salt.
If you don’t have the last ingredient on hand, do not give up your plans. You can bake delicious bread from whole-grain rye flour in the oven without it. In this case, sea salt is simply replaced with table salt.
Cooking technology
Heated water and dry yeast are combined in one container. All mix well and clean in a warm place. Ten minutes later, barley malt syrup, vegetable oil and half the total amount of flour are added to the resulting liquid. All thoroughly knead, cover and leave for half an hour.
Thirty minutes later, salt and the rest of the flour are poured into the resulting mass. Knead again and clean in heat for forty-five minutes. After this time, the risen dough is gently crushed to get rid of large air bubbles, and divided into two approximately equal parts. Loafs are made from each piece, laid in shapes oiled with vegetable oil, and left to rise. Bake bread from whole grain flour in the oven, heated to 230 degrees. After fifteen minutes, the temperature is reduced to 190 ° C and wait another about an hour. Before serving, the baked goods are slightly cooled. This is due to the fact that hot bread is more difficult to digest.
Mayonnaise Option
The following recipe for whole-grain flour in the oven involves the use of an off-standard set of ingredients. Therefore, make sure in advance that you have everything you need. You should find in your kitchen:
- 400 grams of whole grain flour.
- Egg.
- 200 grams of wheat flour.
- A couple teaspoons of dry yeast.
- 100 grams of fatty mayonnaise.
- Incomplete tablespoon of granulated sugar.
- 250 milliliters of milk.
- A teaspoon of salt.
All of the above products will be required to prepare the dough. In addition, you will need some olive oil, peeled seeds, sesame seeds and wheat grains.
Sequencing
In one dish, half the heated milk, salt and sugar are combined. The resulting liquid is poured into a bowl with yeast and sifted white flour. All is thoroughly mixed, covered with a lid and left for twenty minutes on the kitchen table.
Raw chicken egg and mayonnaise are combined in a separate container. All are slightly shaken and the remaining milk is poured into the resulting liquid. The resulting mass is added to the rising dough. Flour flour is added there, knead a homogeneous dough, cover it with cling film and leave to rise. An hour later, it is divided into two halves, loaves are made of them and removed to the side. Forty minutes later, their surface is greased with olive oil and sprinkled with a mixture of seeds, sesame and wheat grains. Bake bread from whole grain flour in the oven, heated to one hundred eighty degrees, for half an hour.
Sourdough Option
This recipe is interesting in that it assumes a complete absence of yeast. On it you can relatively quickly bake soft and porous homemade bread. To prepare the test you will need:
- 200 milliliters of warm boiled water.
- 700 grams of whole wheat flour.
- A pair of teaspoons of salt.
- 700 milliliters of wheat sourdough.
Step-by-step technology
The starter is taken out of the refrigerator in advance so that it is slightly warmed up at room temperature. After about an hour, it is combined with pre-sifted flour and salt. Warm water is poured into the same bowl, a sufficiently thick dough is kneaded and laid out in a baking dish, the bottom and walls of which are lubricated with vegetable oil. The top of the loaf is gently leveled with a wet spoon. After that, cover the container with a clean towel and clean it in a warm place.
When the dough is doubled, it can be sent to the oven. Prepare bread from whole grain flour in the oven, heated to two hundred and ten degrees. After half an hour, the temperature in the furnace is reduced to 100 about C and wait for forty minutes. The degree of readiness of the loaf is checked using conventional toothpicks. If there are no lumps of dough left on it, then the bread is removed from the oven, cooled and served.