Diet bran buns

Diet bran buns

Category: Sourdough bread

Ingredients
Sourdough 100% wheat	150 g
Wheat flour c. from. with protein 12%	150 g
Wheat flour 1 s.	100 g
Wheat bran	40 g
Water	200 g
Salt	7 g
Sugar	10 g
Butter	8 g
Pressed yeast	2 g

Cooking method

• I fed the sourdough in the evening.
• Pour the bran into 150 g hot water (90 ° C) and leave for 40 minutes. Used Siberian bran "Wheat with lingonberry". I really like the bran of this company, it is not for advertising. I just met bran, which gave an unpleasant aftertaste to bread, so now I choose them with great care.
• 2 g of pressed yeast, a pinch of sugar, grind with 50 g of warm water, add flour to the consistency of sour cream and leave for 20 minutes to activate.
• Knead flour, boiled bran, yeast mash and sourdough dough. First, at first speed. Then I had to help with my hands and continued kneading at second speed in a planetary mixer. Salt and oil were added at the end of the batch. The result is a soft, elastic dough.
• I folded it, put it in a bowl greased with vegetable oil and put it to ferment at 28 ° C in the oven with the light on.
• Fermentation - 2 hours. Once (after 30 minutes) the dough was pulled out, stretched and folded.
• The risen dough was divided into 4 parts, about 160 g each.
• Shaped buns, rolled them in bran.
• Proofing for 1 hour 30 minutes with a glass of boiling water.
• 

The dish is designed for

4 rolls, 160 g each

Cooking program:

Baking in the oven

Note

I needed a recipe for Diet Bran Buns. I wanted to bake a doctorate, but there was not as much leaven as required for them, so I had to improvise and was pleased with the result, the buns turned out to be successful. The crust is tender, the crumb is soft, while the bran is felt, but there is no crumbling, so they can be called dietary with good reason. I will not talk about the benefits, everyone knows about this, they approach everything. And which of them are toasts, one delicious ...

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Vasilisa, wonderful buns, thank you! And now the question is, is it possible to bake them without sourdough on a long dough, I am not friends with sourdoughs

I think that they will be obtained even without a long dough ... The recipe is simple.

What beautiful!

I think that they will be obtained even without a long dough ... The recipe is simple.

Thank you, Vasilisa, tomorrow I'll go for the bran, where else can I find the recipe for bread "Contentment" or even disappeared from sale, the bread was delicious ...

Vasilisa hello !! what buns and sourdough! picture of a cut die do not stand up

Vasilisa and what doctor's with leaven did she mean? I know from Luda only by leaps and bounds. please tell me those are very tasty. but all the time the crumbs come out of me do not keep the shape.

[kisuri]

kisuri Thank you Irisha!

Thank you, Vasilisa, tomorrow I'll go for the bran, where else can I find the recipe for bread "Contentment" or even disappeared from sale, the bread was delicious ...

And what was included in this bread? Maybe you can pick up some similar recipe?

Galina SGalya, Lyuda's recipe says that doctor's bread can be made using yeast and sourdough. Sourdough is taken instead of dough. But a very large amount of leaven is obtained there - 400 g. Read carefully in the note 🔗

Vasilisa, now contentment sells the recipe to everyone for 10,000 r, I don’t want to take it, but sprouted wheat is included in my opinion, not very ground because even whole grains come across, bread is heavy by weight.

Vasilisa, now contentment sells the recipe to everyone for 10,000 r, I don’t want to take it, but sprouted wheat is included in my opinion, not very ground because even whole grains come across, bread is heavy by weight.

Well, wow, you can make grain bread yourself, maybe it won't be like that, but it's not bad either ...

Okay, Vasilisa, I will bake YOUR buns, then I will report back. The recipe is good. Maybe some shpien and lay out the recipe for bread contentment.

I am not friends with leaven

Sister !!!

Vasena, the buns, both in composition and in appearance, are simply gorgeous !!! Thank you so much !!!

I will definitely bake it, only on dough, I didn't even try to be friends with sourdoughs, they just scare me ...

[Vasilisa]

Vasilisa, Buns are beyond praise! It’s a pity that they don’t eat them. White and fluffy husband.
But in the bookmarks all the same dragged away, they are very good!

[qdesnitsa]

qdesnitsa Will wait...
Crochet Thank you Innusya! You are too lazy to grow leaven, sister, and dump, that you are simply afraid ... But in general, this is still that tamagocha ...
Twist Thanks Marisha! White, but fluffy, of course, is good, but I want to accustom myself to what is useful ... And they eat my healthy and dietary only if it is tasty

Vasilisa hello here are the rolls. I love such bread instead of butter I took lard, thanks for the idea of ​​steaming the bran

[Galina S]

Galina S To your health! Keep in mind these rolls are delicious toast and also, they freeze perfectly.

Before toasts and freezing, 4 of them ate in total. the son really made the cheese sandwich hot today. Thanks again to Vasilisa. I will do useful things sometimes I teach

an interesting recipe but there is a question. At what temperature to bake and how long?

[Baking without steam on stone 6 minutes at 220 ° C, 7 minutes on convection with bottom heating at 200 ° C. For 15 minutes I left it in the turned off oven with the door ajar.]

Vladimir. Thank you, you are reading the recipes carefully.
Baking without steam on stone 6 minutes at 220 ° C, 7 minutes on convection with bottom heating at 200 ° C. For 15 minutes I left it in the turned off oven with the door ajar.

I was very impressed with the buns, but I only have rye sourdough. Spoil it, better not to start? And more: what kind of flour with 12% protein? All the time I search unsuccessfully, all our manufacturers have 10g.

Vasilisa, what does steaming bran give?

[Anna1957]

Anna1957 I have met only one flour with 12% protein (not counting foreign) This is "Predportovaya".
I can't say that it is somehow special, but according to the test I still see that with stronger gluten. You should have it. But you can also bake in a regular c. from. or 1s., only to have a bakery. In this case, water should be looked at according to your flour, you may need less. You can also bake with rye sourdough, like this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=190139.0

nakapustinaNatasha, in the recipe given earlier, I wrote:
"It is known that bran is better absorbed if they are treated with steam under pressure or a saccharified bran brew 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." From the book "The use of non-traditional raw materials in the baking industry" V. I. Drobot. Well, at home you can try

This is "Predportovaya".

I'll go and take a look right now. Of course, we have it, and I try all sorts of different things

We don't always see ours ... You have much more choice of flour, as far as I know.

"Predportovaya" and "Kudesnitsa" really always were 12% protein, and now it says 10%

Alas, you're right ...: girl_red: I went and looked at my flour. Packaged in July it is still written - protein 12.0, and in November it is already 10.0. I haven't used the November one yet, so in practice I can't say which one it is. Apparently, another batch of flour has gone. It's a shame ...

Vasilisa, thank you! I will try to brew the bran with boiling water.

Natasha's health. Try it, share your impressions

[barbariscka]

barbarisckaGreat, thanks for your prompt reply. I wonder how your buns were baked by those who praise them so much, probably professionals are no match for me to an amateur)))))))

[barbariscka]

barbariscka, nevertheless, at my own peril and risk, I baked these buns without waiting for an answer, since I had already kneaded the dough, purely intuitively, but with steam, it turned out not bad, the homemade ones appreciated it, took the recipe to my book, thanks.

Vladimir, we are all amateurs here, we all learn from each other. Ovens are different for everyone, so if you already know your oven, then baking will not be difficult. I'm very glad that you got the buns. The main thing is that they were appreciated at home. Bake to your health!

Yes, it was a surprise for the family, everyone knew that I bake bread nooo so that dad would bake buns, no one suspected. Troublesome compared to bread, but it's worth it when they are still hot hamsters :))))))

Yes, they are warm, they are especially tasty .. Your family is lucky, good dad!

[highly]

I don't know if anyone else is reading this topic, but I'll write anyway. I recently connected, there is not enough knowledge, so different jambs are possible. For example, I decided to bake these bran buns.

Jamb # 1: I only have rye sourdough. And according to the recipe, wheat. Okay, I said to myself, I'll try it as it is.

Jamb # 2: Recipe contains yeast. And I not only do not have them, but I also had no intention of putting them in bread. Well, nothing, I have a strong leaven, I'll try.

Jamb # 3: I decided to halve the recipe, since I have a lot of the indicated amount. Everything would be fine, but I did not halve the water. Had to add flour over and above the recipe.

Jamb # 4: Even though I added flour, the dough still came out thin. So I decided to bake it in a mold. I put the dough in the mold and waited arrival lifting. Taking out the dough and folding it was out of the question. I waited a long time. The dough was rising highly slow. After waiting over 3 hours, I decided to bake what I have, because the night was inevitable.

Jamb # 5: Recipe mentions stone. Naturally, I do not have it. I don’t know how big its effect on baking time is, but it probably is. Because I baked my form a little longer than in the recipe, however, the bread looked like this:



Oddly enough, during the baking process, the bread rose more than during the proofing.

So, the result and conclusions.
1. The resulting bread is edible and even tasty.
2. Learn, learn and ... well, you get the idea.
3. The taste of the rye sourdough is strong, the bread is not white.
4. You need to put more bran.
5. It takes longer to bake a dish of this size.
6. I will still experiment!

[Papazol]

Papazol, I'm glad you got edible bread. It is better not to experiment, but first to master a few recipes ...
What can be changed in this recipe?
!. It is quite possible to bake with rye sourdough. The taste will only benefit.
2. If the leaven is strong, you can bake it without yeast, but then the time of fermentation and proofing will increase, so a slight sourness may appear. If that doesn't scare you, then why not ...
3. Naturally, it is necessary to change the proportions of all ingredients. It is generally undesirable to add flour, it is an invariable component, but the amount of water can be changed depending on the moisture capacity of your flour.
4. The following follows from the third. Do not add all the water and look at your test.
5. The oven does not have to be on a stone, it is also possible on an inverted baking sheet, covered with baking paper.
Or you can use improvised means in the form of a cast-iron or earthen frying pan, etc. ... There is a topic about this on the forum -https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0
6. I do not advise increasing the amount of bran.
See also this bran bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=190139.0 , maybe the recipe will suit you
more...
And I wish you success in further baking.