Traditional recipes

Bread with bran

Bread with bran

We put all the ingredients in the bread machine in the order indicated in the ingredients, the yeast broken into pieces. We put on the bread dough or pasta dough program, to knead our dough, we put it in a warm place for 40 minutes until it doubles in volume.

In a cake pan greased with a little olive oil we put the dough after it has risen, let it rise once more in the pan, grease it with a little beaten egg, sprinkle with pumpkin seeds, grease with egg and over the seeds and give in the oven heated to 170 degrees for 30 minutes.

Let it cool in the oven with the door ajar.


BREAD with bran and SEEDS, for those with DIGESTIVE problems (monastery recipe)

Monks usually feed much more simple than the people of the world. Since I have been fasting for more than half a year, the basic food is of vegetable origin: greens, vegetables, fruits, legumes, cereals, seeds.

In some monasteries, the well-known "hermit's bread" or "wheat bread" is consumed, which was consumed by hermits in ancient times.

It is made from wholemeal flour, obtained by manually grinding wheat grains. The second ingredient is water. The coca is kneaded until it binds. It has to be loud. It is then stretched and left to rise for 10-12 hours. After drying, it can be consumed.

Another recipe collected from the monastic world is the one we present to you in this article. Unlike hermit bread, it resembles the bread we eat, but is made only from ingredients. health.

Bread with bran and seeds - recipe

• 500 g of black flour (or rye)
• 100 g of bran
• 1 knife tip of dry yeast
• 2 tablespoons olive oil
• 2 tablespoons flax seeds
• 1 tablespoon of poppy seeds
• 1 teaspoon of salt
• 1 teaspoon of raw sugar

Mix the flour and bran in a bowl. Add the yeast, salt, sugar and half the amount of seeds. Pieces of walnuts can also be added to the dough.

Stir and gradually add lukewarm water. Towards the end, add the oil. Knead well and leave to rise for about half an hour.

Grease a pan with oil and sprinkle the remaining seeds in it. Put the dough in the pan and add other seeds on top.

Put the tray in the hot oven and bake for about an hour.

After removing from the oven, sprinkle with a little water, then wrap with a towel and leave for another 20 minutes.

This bread is particularly nutritious and filling. It helps especially in treating digestive problems and regulating intestinal transit.

Source: Bread with bran and rye to regulate intestinal transit, Cures & Monastic Recipes, Nr. 9. April 10 - June 10, 2016, Lumea Credinței Publishing House, pp. 47-51

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Bread with bran - Recipes

It is made with 650 white flour, wheat bran and psyllium bran.

As quantities for the recipe, I prefer the "parts" version for each ingredient, as the cake recipes used to be: one part flour, 2 parts water. and so on However, for greater rigor, I give the percentages, all sorts of parts, but more accurate

I gave here my quantities, from which I made two loaves for two days. Percentages help you calculate the desired quantities yourself. Start with as much flour as you want to use, and keep in mind that together with the bran it represents 100%, and the rest of the percentages are calculated from this amount. For example water: 60% of 1300 gr (1040 flour + 130 wheat bran + 130 psyllium bran) is 780 gr. Salt: 2% of 1300 means 0.02 times 1300 equals 26 gr. Maya: 40% of 1300 gr equals 520 gr.

Or start with the total amount of dough you want and follow the calculation procedure described here.

Remember that in order to obtain a larger amount of mayonnaise, you must multiply it at least 8 hours in advance.

Then the recipe follows the usual steps:

Mix the flour, water, mayonnaise and salt and knead for 5 minutes.
Cover and leave at room temperature for 2 hours, folding once every 50 minutes
Form the breads, put them in the brotform, cover.
Leave to rise: 2 hours hot (room temperature) or 8-14 hours cold (refrigerator).
Cut the breads, then bake them.
The fiber content in psyllium bran is 85%, the highest concentration of fiber (with 67-71% soluble fiber) of all known cereals. Therefore, it is used as an adjunct in constipation, diarrhea, gastritis, gastroesophageal reflux, detoxification treatments, obesity, ulcerative colitis, irritable bowel syndrome, hypercholesterolemia and diabetes. Prevents colon cancer. What can I say? That it doesn't feel like bread doesn't change its taste at all.

Workshops

Next workshop will take place on June 5, 2021, and will be held online. To register, please send an email to the address

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What is mayonnaise bread? What is mayonnaise? What's the difference between mayonnaise and yeast? Why is mayonnaise bread better than yeast bread? Where can I learn to make Mayan bread? What is practically learned in the workshop?


INTEGRAL FIGURES, WITH BRANCHES AND SEEDS

These buns are perfect for breakfast: they are a healthy and nutritious choice, they are high in fiber and thus help maintain the feeling of satiety for longer. So you can eat bread without guilt!

They are made quickly, from healthy ingredients, have a crispy skin and are fluffy, and the recipe is fasting, without ingredients of animal origin. If I convinced you to try them, I say let's get to work!

INGREDIENTS

3 tablespoons seed mix (2 in dough and 1 for decoration)

I put the ingredients in the pan of the bread machine, in the following order: lukewarm water, yeast, oil, flour, both types of bran and salt, and the seeds in the special compartment. Depending on the flour used, the dough may need 1-3 tablespoons of extra water. You can also knead it manually or on a robot, and the dough must be soft, but not stick to your hands.
After kneading, I transferred the dough to a bowl greased with oil and left it to rise, covered with cling film, for about two hours.

After leavening, I divided the dough into 8, formed the buns and placed them in a non-stick baking tray (if the tray is not non-stick, use baking paper), flattening them slightly. I covered them with a clean towel and let them rise for another 30 minutes, during which time I heated the oven to 200 degrees.

I put a pan of water in the oven to have steam during baking. Before putting the buns in the oven, I greased them with water and sprinkled seeds on them. I baked the buns for about 20-22 minutes. The time can vary slightly, up to 25 minutes, depending on the oven. The loaves are baked when they are nicely browned on top and, lightly hammered on the bottom, they sound empty.

After baking, I let the buns cool on a cake rack.

They have a crispy crust, the rustic taste of wholemeal flour, enriched with the flavor of the seeds, they are very good! They can be eaten as such or fried, greased with butter, jam, as sandwich rolls or even for burgers.


Tagged: bran bread

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BREAD with bran and SEEDS, for those with DIGESTIVE problems (monastery recipe)

Monks usually feed much more simple than the people of the world. Since I have been fasting for more than half a year, the basic food is of vegetable origin: greens, vegetables, fruits, legumes, cereals, seeds.

In some monasteries, the well-known "hermit's bread" or "wheat bread" is consumed, which was consumed by hermits in ancient times.

It is made from wholemeal flour, obtained by manually grinding wheat grains. The second ingredient is water. The coca is kneaded until it binds. It has to be loud. It is then stretched and left to rise for 10-12 hours. After drying, it can be consumed.

Another recipe collected from the monastic world is the one we present to you in this article. Unlike hermit bread, it resembles the bread we eat, but is made only from ingredients. health.

Bread with bran and seeds - recipe

• 500 g of black flour (or rye)
• 100 g of bran
• 1 knife tip of dry yeast
• 2 tablespoons olive oil
• 2 tablespoons flax seeds
• 1 tablespoon of poppy seeds
• 1 teaspoon of salt
• 1 teaspoon of raw sugar

Mix the flour and bran in a bowl. Add the yeast, salt, sugar and half the amount of seeds. Pieces of walnuts can also be added to the dough.

Stir and gradually add lukewarm water. Towards the end, add the oil. Knead well and leave to rise for about half an hour.

Grease a pan with oil and sprinkle the remaining seeds in it. Put the dough in the pan and add other seeds on top.

Put the tray in the hot oven and bake for about an hour.

After removing from the oven, sprinkle with a little water, then wrap with a towel and leave for another 20 minutes.

This bread is particularly nutritious and filling. It helps especially in treating digestive problems and regulating intestinal transit.

Source: Bread with bran and rye to regulate intestinal transit, Cures & Monastic Recipes, Nr. 9. April 10 - June 10, 2016, Lumea Credinței Publishing House, pp. 47-51

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


  • 400 ml of warm plain water
  • 25 grams of fresh yeast (or 1 sachet of dry yeast-7 grams)
  • 1 tablespoon salt
  • 2-3 tablespoons olive oil
  • 100 grams of wheat bran
  • 525 grams of white wheat flour
  • 1 teaspoon white sesame
  • 1 tablespoon black sesame
  • 1 teaspoon Kaloonji seeds & # 8211optional (negrilica, Nigella & # 8211 read here information about these wonderful seeds)
  1. Place all the bread ingredients in the pan of the bread machine, exactly in the order indicated in the list of ingredients above (first liquids, then solids). If you use fresh yeast, it must first be dissolved in warm water, and if you use dry yeast, it add over the flour, just before putting the seeds.
  2. Set the machine on the "dough / dough" program (this takes 1.5 hours)
  3. At the audible signal of the bread machine, remove the dough from the pan and knead a little more on the floured table.
  4. Divide the dough into 3 unequal parts, which are kept in the form of balls: a small one, from which we will make the center of the flower, another slightly larger, from which the braid strips will be cut from the center of the flower, and the last (largest) will be the material from which the petals are formed.
  5. The big ball is set aside. The smallest ball is flattened a little and placed in a corner of the flower board.
  6. The second ball is spread on a sheet on the floured board, after which wide strips are cut. From these will form a braid, just above the first flattened ball before (see the collage)
  7. Adjust the edges of the braid and form a beautiful braided disc (the center of the flower), which is transferred to a round cake tray lined with baking paper (my tray is 28 cm in diameter)
  8. The rest of the dough is spread on a sheet, then rolled, obtaining a roll.
  9. The dough roll is placed in the tray, around the braided center. Start cutting the petals with a very sharp knife (or a new cutter blade) and place the petals nicely around the center (it didn't come out too artistic to me, but maybe next time)
  10. Grease the flower with half the amount of beaten egg, and sprinkle the center of the flower with black and black sesame seeds.
  11. Leave the dough to rise again in the pan for another 30 minutes, in a warm place away from the current.
  12. Place the tray in the preheated oven and bake over medium heat (180 degrees Celsius) until it passes the toothpick test.
  13. Grease the bread with the rest of the beaten egg, using a silicone brush.
  14. Leave the bread in the oven until it browns nicely, then take it out on a grill to cool.

Extrasfat: if you don't have a bread machine, the dough can be kneaded very well with the help of the hand mixer or even with your hands (you can keep the order of the ingredients in the list of ingredients, but it is not absolutely mandatory and necessary, as in the case of the bread machine )

P.S If you like my recipe, do not hesitate to give it 5 stars in the box below and distribute it to your loved ones, using the buttons for socializing recipes. Thanks!


Bread with bran - Recipes

I am very happy to announce that after a few searches on the net, I was able to adjust. own network of mayonnaise with mayonnaise, which I will not give up soon, maybe I will just bake it & icircn tandem with the white p & acircinea, which has long been adored by Cosmin. There is so much to say about this, it's so much to say. delicious & # 259, with thin shell & # 537i fragrant & # 259, c & # 259 can die of happiness! Not long ago I didn't think I would be able to bake bread with mayonnaise! & Icircns & # 259 uite c & # 259 dac & # 259 & icircncerci, gre & # 537e & # 537ti, & icircnve & # 539i & # 537i se prime & # 537te!

I can say that this is the most successful variant of p9 acircine with natural mayonnaise, baked by me p & acircn & # 259 now. With many g & # 259uri, f & # 259r & # 259 s & # 259 lase f & # 259r & acircmituri deloc, bine crescut & # 259 & # 537i aerat & # 259! Yeast in the refrigerator for a minimum of 8 hours, make the consistency of the petals either.

Ingredient:

  • 200 gr natural mayonnaise & # 259 with 100% hydration, adic & # 259: (1: 1)
  • 130 gr t & # 259r & acirc & # 539e de gr & acircu
  • 70 gr egg flakes & # 259z m & # 259 & # 537ca & # 539i
  • 400 gr f & # 259in & # 259 alb & # 259
  • 400 ml ap & # 259
  • 50 gr of flax seeds
  • 14 gr salt
  • a little oil on the work table (used to & icircmp & # 259 dough dough)

Here is a brief summary of the following: autolysis (or hydrate the dough for 60 minutes), fr & # 259m & acircntare 10-15 minutes, 2-3 & icircmp & # 259turiri at intervals of about one hour, vacuum the refrigerator for at least 8 hours ripening. Isn't that simple? & # 128578

Any remnants of bread that you bake start with the nourishment of the natural mayonnaise that you keep in the fridge. I feed it once on the s & # 259p & # 259m & acircn & # 259 & # 537i then coc & # 537i p & acircine. So, here is my natural mayonnaise baking program:

  1. S & acircmb & # 259ta diminea & # 539a take the mayo out of the fridge & # 537i o hr & # 259nesc: & ndash A HR & # 258NESC & # 536I PUT IT IN THE REFRIGERATOR(Mix the mayonnaise very well to oxygenate it, as it contains 100 gr of mayonnaise, mix it with 100 gr of water, with 80 gr of white flour and 20 gr of t & # 259 259r & acirc & # 539e de gr & acircu r & acirc & # 537nite. I mix everything very well and leave the mayo at room temperature for 8 hours to rise. Because it is strong, it will grow quickly. 259 this, I close the airtight lid and put it in the fridge, following that I will repeat the procedure over and over again.) & ndash ANOTHER HER PART FOR BAKING BREAD (Proceed as follows: I mix the mayonnaise very well to oxygenate it, because it contains 100 gr of mayonnaise, a mixture with 100 gr of water, 80 gr of white flour and 20 gr of white tea and 20 gr of tea. # 539e de gr & acircu r & acirc & # 537nite. Mix everything very well and leave the mayo at room temperature for 8 hours to rise. In these 8 hours, I will start working with her) & ndash & # 536I THE LITTLE PART & # 258 (about 50-70 gr) which r & # 259m & acircne, O ARUNC.
  2. So, after the mayo that has been at room temperature for about 8 hours has been activated, it has become strong, because I get from it the necessary amount I need, & icircn our case 200 gr, and I throw away the remaining 50-70 gr, if I don't plan to do anything else with it, e.g. s & # 259 coc pl & # 259cinte.
  3. So I put it in a bowl 200 gr mayonnaise activated & # 259, adds 400 ml ap & # 259 & # 537i mix very well. Then I add 400 gr f & # 259ina alb & # 259 & # 537i mixture, t & # 259r & acirc & # 539ele & # 537i fulgii de ov & # 259z & # 537i and mix. I use a wooden spoon.
  4. After mixing all these ingredients together, cover the bowl with cling film, but leave a small crust to make the dough breathe. Set the bowl aside in a warm place for 60 minutes to hydrate and bind the dough. (autolysis).
  5. After the 60 minutes have passed, take out the airy, fluffy and sticky dough on the table and start to circle. fr & # 259m & acircnt for 10 minutes. I'm adding now 14 gr salt & # 537i flax seeds. After frying, leave the dough to rise for 2-3 hours (Depending on how much time you have available), and at intervals of 1 hour, I remove the oil on the table greased with oil, then I leave it to rise again.
  6. After 2-3 rounds and after 2-3 hours have elapsed, I prepare the pot in which I will bake the dough: grease it with a little oil, and press it on top and put it on the baking sheet. If you don't put anything on it, the paper will stick to the pot and it will be very difficult to remove it.
  7. After I prepare the pot, I shape the round cake and put it in it. Then I put the pot with the p & acircine in the fridge overnight, covered with a lid.
  8. The next morning, an hour before baking, I take the bread out of the fridge and leave it at room temperature.
  9. Then turn on the oven at 230 degrees Celsius and cut the dough with a blade on top according to your preference.
  10. When the oven has heated up, I put the pot of oil in the oven and bake it under the lid for a while. 30 minutes at 230 degrees Celsius and 30 minutes without lid, at 200 degrees Celsius.
  11. Here is the beauty that has come to me and I hope to have the same result.

When the dough is ready, take it out of the oven and let it cool for at least 1 hour, then cut it and serve it with pleasure. Some of the pears are often frozen, and some are kept wrapped in paper, wrapped in a plastic bag.

I love to bake bread for your loved ones, at home for your loved ones, with good thoughts!

The pictures in this article are 2 baked p & acircini baked after this & # 259 re & # 259et & # 259!

If you liked my recipe, show it to your friends! Click LIKE & SHARE!

If you found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!

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Whey bread in the bread machine

The serum from the bakery business has been used for a long time. It can be made from wheat flour and rye. Delicious bread is obtained from a mixture of flour of these types.

The density is obtained from the more solid sourdough bread. Therefore, it is better to bake wheat flour on fresh whey, and sour is suitable for rye bread.

  • raw yeast & # 8211 20 g
  • ser & # 8211 1 cup
  • plain water & # 8211 2/3 cup
  • bran & # 8211 80 g
  • flour & # 8211 450 g
  • sugar & # 8211 1 tbsp
  • salt & # 8211 1 teaspoon
  • vegetable oil & # 8211 2 tbsp.

Calorie content: about 220 kcal per 100 g.

The yeast is placed in the bread machine container, the whey and water are poured there (only the whey can be added, then the bread will be thicker), then the flour and bran are poured.

Professional bakers advise not to put all the flour at once, but if necessary, add, because the flour is different.

The dough for a bran bread is prepared according to the dumpling program (the program may depend on the model and manufacturer).

After the dough is arranged according to consistency, the dough kneading program switches the baking program. It is recommended to choose the option with a medium crust.

The timer, most often according to this program shows the time of 4 hours. It is necessary to add an extra couple of hours to start working brewer's yeast (do not forget that we are talking about raw brewer's yeast. It does not need to dry overtime).

Careful! Many models have a French option. No extra time & # 8211 program works 6 hours.

Baker works on this. We just have to wait for the result.

When ready (at a time signal), the bread is removed and cooled.

The bread cooked on whey for a few days will be freshly baked.

Optionally, you can add seeds, nuts to bread, sprinkle with sesame seeds on top.

Try making a vegetable kebab at a picnic close & # 8211 dish is distinguished by its taste and, in addition, there are very few calories in it ..

Try making a flavored pie with canned pineapple & # 8211 dessert is incredibly tasty.

Do you like fast food? Can't I live without warm dogs? But you don't have to buy them at the same time & # 8211 write down the recipe for fragrant buns, which will be the basis for future snacks.


Video: WHEAT BRAN BREAD RECIPE. HOMEMADE BREAD (January 2022).