Bread from a flour of a rough grinding

If you want to cook useful bread from wholemeal flour with your own hand, then a selection of recipes from this material will serve you well.

Bread from wholemeal without yeast

If you prefer non-yeast baking , then an alternative "lift" for bread may be leaven. Recipes of bread on leaven are considered one of the most ancient and their use has been tested for centuries.

Ingredients:

• bread sourdough - 380 g;
• wheat flour (first grade) - 115 g;
• flour, rye coarse grind - 540 g;
• water 430 ml;
• salt - 2 teaspoons.

Preparation

1. First, you need to activate the starter by preparing the spoon. To do this, to the original ferment you need to add half of the warm water, half the wheat flour and a little more rye flour to bring the spoon to the consistency of sour cream.
2. The mixture should be left in the warmth for 5-6 hours.
3. When the oparus is bubbling, the remaining water is poured into it, preliminarily adding it, and also adding rye flour.
4. After kneading the dough, it is laid out on the bread baking forms, again covered and sent to heat for another couple of hours.
5. Buns bake at 200 degrees, placing in the neighborhood with the forms of any container of water. After the first 10 minutes, the temperature is reduced to 180 and baked black bread from the whole wheat flour for a further 40 minutes.

White bread made from wholemeal flour - recipe

Since the wholemeal itself contains too much fiber in order to produce lavish bread with a bubbly crumb, it is usually a coarse flour that is combined with most flour of the first grade. In this case, you get lush loaves of white bread, which have preserved some of the fiber's usefulness.

Ingredients:

• first grade wheat flour - 245 g;
• whole-grain flour - 190 g;
• dry yeast - 10 g;
• water - 245 ml;
• beer - 95 ml;
• a mixture of seeds - 45 g;
• egg - 1 pc.

Preparation

1. Lightly heat the water.
2. Bring beer to room temperature.
3. Pour the liquids into the dough mixer and put in the yeast. Then send the remaining dry ingredients, except for the seeds.
4. Carefully, at least 10 minutes, knead the dough and leave it warm in an eight-hour proofing (you can extend the proofing time up to half a day).
5. Approached the dough, formulate into a loaf, grease with beaten egg and sprinkle with seeds. Leave another couple of hours for a secondary approach.
6. Bake a loaf at 180 degrees for about 40-50 minutes.