Bread bran: recipes in the bread maker and in the oven. What bread is more useful

In recent years, people have begun to show increased attention to everything that has to do with healthy eating. Therefore it is quite logical that many housewives sooner or later have a question, what bread is more useful. Having carefully studied all available information, they are increasingly giving preference to the one containing bran. Such products contain a lot of useful vitamins and microelements. In addition, they can not only be purchased at any store, but also baked independently.

Ingredients and calories of off-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 number of minerals, dietary fiber, choline, saturated fatty acids, proteins, mono- and disaccharides.

In the bread with bran is 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 the cut bread is high enough. It is 248 kcal per 100 g of product.

Product benefits and disadvantages

Regular use of such bread contributes to the restoration of normal operation of the liver, brain, nervous, digestive and cardiovascular systems. The bran contained in it perfectly absorbs toxins, reduces the concentration of sugar in the blood and reduces the level of cholesterol.

In addition, this product helps to maintain a sense of satiety for a long time and promotes speedy weight loss. Therefore, it is often recommended to eat for those who are overweight. For those who are trying to figure out which bread is more useful, it will certainly be interesting to know that bran products can be an excellent alternative to products made from high-grade wheat flour. The fiber in them helps to regulate digestion. In addition, it is a good natural sorbent, contributing to the removal of toxins.

Despite all the valuable properties, this product has several contraindications. The cut bread, the benefit of which has long been studied and proved by specialists, it is desirable to exclude 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.

Option without yeast

This recipe is interesting in that it means using kefir. With this technology, you can make delicious and aromatic pastries relatively quickly. To make soft and healthy bread bran, check in advance if you have everything you need at hand. In your home should be:

• Four glasses of bran and white wheat flour.
• A teaspoon of table salt.
• Three glasses of kefir.
• A teaspoon of soda.
• A glass of lean oil.

Process description

In one suitable container, bran is combined, pre-sifted flour, table salt and baking soda. In another container pour lean oil and kefir. The resulting liquid is gradually introduced into a dry mass and mixed well.

The resulting elastic dough is divided into several roughly identical pieces, forms balls from them and spreads on a baking tray, the bottom of which is lubricated with a small amount of lean oil. Bake off the bread in the oven, heated to two hundred degrees, about twenty minutes. After that, the products are removed, turned over and returned. After another ten minutes, fresh soft bread is taken out of the oven, cooled slightly and served on a table. Its palatability in many respects surpasses the characteristics of the store analog.

Variant from yeast dough

This technology produces incredibly delicious and magnificent bran bread. The recipe for this baking involves the use of a specific set of ingredients. 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 glasses of flour.
• A couple tablespoons of sugar and lean oil.
• Eighteen grams of yeast.
• A tablespoon of butter.
• A pinch of salt.

Sequencing

Begin the process with the preparation of the spoons. To do this, in one bowl combine yeast and sugar. All this is poured warm, but not hot water and left for a quarter of an hour. When a frothy cap appears on the surface of the liquid, bran and salt are added to it. Then in a bowl, a little sifted flour is poured in and the lean oil is poured in. All is well mixed before forming a soft, non-palm-dough.

The resulting mass is covered with a clean linen napkin and left in the warmth. When the dough is at least doubled in volume, it is gently kneaded by hand, spread into a mold, greased with butter and sprinkled with flour, and again left to be approached. After it rises a second time, it is sent to the oven. Bake bread at 200 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 removed from the mold, covered with a linen towel and cooled.

Variant on milk

This technology is unique in that it involves the use of a bread maker. This household appliance significantly simplifies the cooking process. Thanks to this you can quickly make a fragrant bran bread. The recipe for this batch 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.
• On a tablespoon of olive oil and sugar.
• About two glasses of flour.
• On a teaspoon of table salt and dry yeast.

Step-by-Step Technology

Since in this case we are preparing the bran bread in the bread maker, all the necessary components must be added to the bowl of the appliance. First of all, olive oil and warm milk are poured into it. Then sugar, salt, oat bran, dry yeast and pre-sifted flour are sent there.

After that, the bowl is installed in the bread maker and activates the desired program. The device is included in the main mode, selecting the color of the crust and the size of the loaf. After about three hours, ruddy and soft bread is completely ready for use. Before serving, it is slightly cooled and cut into slices of the desired thickness.

Option with cottage cheese

This recipe has one interesting feature. The bread prepared on it does not contain a gram of flour. Therefore, it can be safely called dietary and very useful. This kind of baking is recommended to be used even by those who watch the figure and is strengthened struggling with excess kilograms. To make this bread you will need simple and easily accessible components, which you can buy at the nearest supermarket. In this case, you should have at your fingertips:

• Six full tablespoons of oatmeal and wheat bran.
• Half a tablespoon of vinegar.
• Two hundred and fifty grams of fat-free cottage cheese.
• 2/3 teaspoon of table salt.
• Three raw chicken eggs.
• Half a teaspoon of soda.
• A little lean oil to lubricate the mold.

To make the finished product a pleasant aroma, it is often added a small amount of cumin.

In one suitable container combine skimmed fresh cottage cheese and raw chicken eggs. There are also two types of bran, salt and vinegar vinegar soda. All mix well, trying not to allow the formation of the smallest lumps, and cleaned to the side.

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

In the form prepared by this method, spread the curd and otrubnuyu mass and gently level it with wet palms. Since yeast is absent from this test, it can be sent immediately to a well-heated oven. Bake diet bread 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 time. After that, the oven is turned off and bread is left for another half an 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.