Sourdough bread with bran

[Bakery recipe:]

Sourdough bread with bran

Category: Sourdough bread

Ingredients
Rye sourdough:
peeled rye flour	75 g
water	75 g
sourdough 100%	20 g
Dough:
leaven	150 g
wheat flour with 12% protein	100 g
wheat flour 1c.	275 g
wheat bran with wheat germ	50 g
salt	8 g
margarine (lard)	5 g
water	230 g
Homemade yogurt (kefir)	40 g
honey	1h l
unfermented malt	1h l
pressed yeast	3 g

Cooking method

• There are many ways to add bran to bread and there are many bran bread recipes on our forum. I want to share how I baked this bread.
• In the book "The use of unconventional raw materials in the baking industry" V. I. Drobot writes:
• "It is known that bran is better absorbed if they are treated with steam under pressure or a saccharified brew of bran is prepared and fermented with lactic acid bacteria. These methods have not found application in production due to the complexity of technological processes and unprofitability."
• But nothing prevents us from trying these methods at home.
• Based on a bakery recipe for bran bread from Luda's magazine 🔗
• Bakery recipe: 750g wheat flour c. pp., 150g peeled rye (in ripe sourdough from 150g peeled rye flour and 260 water), 100g dietary wheat bran, 10g pressed yeast, 15g salt, 10g margarine, 630g water (including water from the sourdough) or how much flour will take. From 1 kg of flour with a moisture content of 14.5%, 1.45 kg of tin bread or 1.42 kg of hearth bread should be obtained.
• The recipe used rye sourdough, bran infusion and unfermented malt.
• In the evening I put leaven for 8 hours.
• In the morning.
• Bran tea.
• Bran poured 120 g of boiling water, when they cooled to 65 ° C added 1 hour to them. l unfermented malt and left to cool.
• Stir the yogurt, the remaining water at room temperature, honey and sourdough and beat well.
• Grated flour with yeast. The second option: activate the yeast in warm water 35 ° C, add a little flour, honey and leave for 15 minutes, but this time I forgot to do it, so I just mixed the yeast with flour. This did not affect the result.
• She put everything except salt and lard into the bowl of the combine and kneaded the coarse dough. Left for 20 minutes for autolysis (better gluten development). Then knead for 8-10 minutes, starting with the first speed and moving to the second. By the end of the batch, I added salt and lard.
• The dough is slightly sticky with medium gluten. If the oven is in the mold, you still need to add water, because the dough from my flour turned out to be quite dense, but you need to look at the flour used.
• I put the dough in a bowl greased with p. m., covered with a bag.
• Fermentation - 2 hours at 28-30 ° C in the oven with the light on. Once after 40 minutes I folded it.
• During fermentation, the dough has doubled.
• Divided into 2 portions of approximately 400 g each, rest for 15 minutes and formed two bars.
• 🔗
• 🔗
• Proofing -1h 30 min. at 28 ° C with a glass of boiling water.
• Baking in an oven preheated to 250 ° C for the first 8 minutes with steam, then reduced the temperature and baked on convection with bottom heating. The total baking time is 35-40 minutes.
• 🔗
• 🔗

The dish is designed for

2 loaves of 400 g each

Cooking program:

baking in the oven

Note

The crust is thin, crispy, the crumb is soft, does not crumble. The bread is very tasty, fragrant, perfect for toast. Even my husband liked it, who doesn't really like this kind of bread, so I will bake it quite often.

And a little about the benefits of bran bread.
I will mention a few factors that clearly indicate that bran bread should be baked for anyone who cares about a healthy diet.
The protein content in the bran is 29% more than in wheat flour 2c., The ratio of proteins and carbohydrates is 1: 3.5, with the optimal 1: 4. Bran bread contains more vitamins than regular black bread. When bran is added to bakery products, the content of ballast substances, unsaturated fatty acids, B vitamins, tocopherols, as well as macro and microelements increases.
Even recognized and reputable medical centers, after a series of studies, categorically declare the benefits of bran bread. For example, it became known that regular consumption of bran bread contributes to
decrease in appetite and normalization of the intestines and its microflora, creates a feeling of fullness, ensures the normal functioning of the entire gastrointestinal tract. Moreover, the beneficial substances contained in bran bread naturally remove toxic and radioactive substances from the body, as a result of the consumption of such bread in a person, the immune system is strengthened and the iron content in the body increases. After all, if you consume only fifteen grams of bran bread per day, then you can fully meet the body's need for iron. Bran bread is very useful for people who suffer from improper metabolism and obesity, diabetes mellitus, cardiovascular diseases, etc. So this bread can be rightfully called the bread of health.

Similar recipes

Rye bread 100% with bran, flax flour, black cumin (passa)

Rye bread with bran and cereals on kefir (Alexandra)

Rye bread with oatmeal and bran on kefir sourdough. (Alexandra)

[Vasilisa]

Vasilisa, gorgeous bread !!! And what a delicate crumb !!!
So far, I am just admiring sourdough bread.

Thank you! I'll bake it tomorrow!

I want, I want such bread !!! I love bran bread, but the last time I didn’t manage to do something (maybe it depends on flour, or maybe I messed up something), I was cool inside.
I'll try according to your recipe, and suddenly I will turn out so beautiful. Just a couple of questions, Mona?
If I don't have flour with 12% protein, will it fail?
Also, there is no margarine and lard;
And how did you get the bar on one side as if it were molded?
And if the oven is in molds, how much water should you add?

Thanks for the recipe!

[Vasilisa]

Vasilisa, great bread !! And the information on bran is very interesting !!!

[Twist]

Twist Thanks Marisha !! You just need to ripen for sourdough, and you already have wonderful pastries.

Light I will wait...

Vasilika If there is no 12% protein flour, place the regular white flour in. from. or 1c., margarine and lard can be replaced with creamy + a little vegetable, but I advise you to heat the lard at least a little, it works very well on the crumb. You can bake and molded, it all depends on what consistency you get the dough. I can't say exactly how much water to add, look at your flour. After all, if you make on a different flour, the dough will be different. Perhaps this amount of water is enough for you, or you may have to reduce it ...
This can only be determined empirically.
The side of my bar turned out this way because at the end I turned them on its side so that the sides were browned and they were slightly crumpled (so soft and tender it turns out).
Bake and share what you get, and I wish you success and will wait.

Omela Thank you Oksanchik !! I think that yours will also like this bread, it is very soft and tender. despite the bran.

Vasilisa! I looked at this recipe for a long time. And then I decided, was, was not, I will try to bake. I live in raisin sourdough, it eats premium flour. Well, I didn't overfeed it on rye. And I added rye flour when kneading. I also have rye malt concentrate. I don’t know if it is fundamentally different from unfermented malt, but the bread is wonderful. Weightless, crispy crust, tender crumb. With salted salmon, it's just a song. I didn't change anything else in the recipe. Vasilisa, thank you very much for the recipe !!!
I bring a big plus !!!!
That's what I did :

🔗

🔗

[Eusebius]

Eusebius I am very glad that such good bread turned out and it is doubly pleasant that we used the products that were at hand. In the recipes used, I always proceed from what is available, it seems to me that for us home bakers the main thing is to get tasty and good bread. Bake to your health !!

Good day!
For some reason, I got a very liquid dough. I measured everything strictly according to the recipe, only I did not add yeast. At first the bun was dense, but when it was spread it "floated". I barely shaped it and put it in the basket.
Could this be due to the bran brewing? I always put them dry. Tomorrow I'll try not to brew it, let's see what happens. The taste is very tasty.

[Svetik S]

Svetik SHello! And you weren't mistaken with the water, so my dough was so dense that I calmly molded the hearth bread. For brewing bran, water is used from the total amount, that is, I have only 230g of water and 40g of homemade yogurt (by the way, it is also denser than water), so I brewed the bran with 120g of hot water and 110g of water + 40g of yogurt (or kefir) remained in the dough ... The fact that the bran was brewed could not make a batter.
The second thing that could affect your flour is different in moisture capacity. Try different options, I hope you get it.

I understand that I was wrong with the flour Today I baked the same problem again, and in the process of kneading it suddenly dawned on me that instead of 100g + 275g, I put only 275!
This is how pregnancy affects me, I guess
Today everything turned out great !!! Thanks for the healthy and delicious bread recipe!

[Svetik S]

Svetik S I am glad that you figured it out and the bread turned out. Bake for your health and your future baby!

Excellent bread turned out. Kneading and baking in a bread maker. Main dough + baking mode. Thank you. I took it to the bookmarks.

I am glad that I liked the bread ... Bake for health!

[Eusebius]

Vasilisa! Thank you for getting to know such a wonderful bread !!!

My sourdough is wheat, therefore, as well as Eusebius replaced part of 1c rye flour in the dough. And I have no malt. (In one of the molds, the dough lay up with a seam, although I followed it).
Excellent, aromatic bread with a crispy crust and the most delicate crumb!
P.S. The first time I bake with bran, I really liked it.
This is for you

Olga, thank you for sharing, I am very glad that I liked the bread. At home from bran bread they like toast with garlic and olive oil. Be sure to try ...

Thanks, I will definitely try!