Shaped sponge bran bread

Category: Special bread
Shaped sponge bran bread

Ingredients

Dough:
wheat flour, c / z 200 g
bran 60 g
dry yeast 4 g (1 tsp)
kefir 100 ml
warm water 280 ml
-----------------------------------
Dough:
cold kefir 140 ml
milk is cold 140 ml
semolina 40 g
premium wheat flour 500 g
sugar 1 tbsp. l.
dough all
ghee (butter) 30 g
olive oil 1 tbsp. l.
salt 15 g

Cooking method

Easy to make, very tasty, exceptionally fragrant, airy, porous and, at the same time, healthy bread with bran and whole grain flour, baked in a mold or cauldron. Thanks to a thoughtful, well-proven and simple recipe, as well as some professional techniques, this bread always turns out. Crisp, openwork fragrant crumb and the benefits of bran, whole grain flour, milk and kefir.
I bake bread either in two forms L7, or in a form and a cauldron, which is also essentially a form. For one form, take half of the ingredients in the recipe. The bread is functional, very easy to digest, does not cause digestive disorders, although it contains a lot of bran and whole grain flour. The characteristic bread-nut taste, aroma, openwork porous crumb resembles a typical country bread, although it does not require fiddling with sourdough. Its function is performed by a dough of long cold fermentation with kefir and flour autolysis before kneading the dough.

Pre-fry the bran in a dry frying pan until a pronounced bread-nut aroma and a light golden hue for 5-7 minutes. Stir all the ingredients of the dough with a spoon in a container, close the lid. The capacity should be 3-4 times more than the volume of the dough, because during fermentation it increases significantly. Leave to come up at room temperature for 45-50 minutes, put in the refrigerator for 18-20 hours.
Remove the container with the dough from the refrigerator and leave to warm at room temperature for 1 hour. At the same time, mix very cold kefir and milk with flour and semolina before combining and leave for autolysis for the same 1 hour. I have them from the refrigerator with a temperature of 4 * C.
Add the dough and all other ingredients and knead to a smooth dough. The dough turns out to be soft, moist, rather sticky, but sticks off the walls and bottom when kneading. If necessary, you can add 1 tbsp. l. flour. Leave to come up in a warm place under the film for 1.5 hours, every 30 minutes do “stretch-fold-fold-round” twice on a floured surface. It is convenient to do this with a spatula that does not crease the dough and easily sticks off from it.
Shaped sponge bran bread
Take out, divide in half by about 740 g, round each part and leave to rest under the plastic for 10 minutes. Don't skip this step! This will allow the dough to become more airy and elastic. Grease the molds with oil and sprinkle the bottom and sides with bran. Each part of the dough is carefully "stretch-fold" and form into a tight cylinder to the size of your forms or round it under a cauldron. Flour for dusting the surface is no longer required.
Shaped sponge bran bread
Place the workpieces in molds and put them in a warm place with steam. I put it in a warm oven along with a skillet with boiling water at the bottom. For molds, the dough should come up to the edge of the molds, this will take about 60-75 minutes. Watch the dough rise in an hour.
Shaped sponge bran bread
If you do it in a cauldron, then put the dough in a cauldron and close with a lid. Put in a warm place to rise for 45-60 minutes. Cut.
Shaped sponge bran bread
Bake in an oven preheated to 220 * C with steam for the first 15 minutes, then lower the temperature to 190-200 * C, remove the steam and bake for about 30-35 minutes. The bread rises well, so it is better to put the tins lower so as not to scorch the top of the bread.
Shaped sponge bran bread
When baking in a cauldron, bake in an oven preheated to 230 * C for 20 minutes with the lid closed, then lower the temperature to 200 * C, open the lid and bake for another 30 minutes.
Remove from molds or cauldrons and leave to cool on a wire rack or in a basket under a towel. It is better to leave the bread from the molds to cool on its side, it is so airy that it can settle.
The bread is exceptionally airy, with an openwork, variegated crumb.
Shaped sponge bran bread

Shaped sponge bran bread
Shaped sponge bran bread
Shaped sponge bran bread
Shaped sponge bran bread

Note

Roasting and long-term cold fermentation of the dough allows you to completely convert the phytic acid of bran and whole grain flour into a bioavailable form, significantly enhance the taste and aroma of bread, and add pronounced "bread-nut" notes to it. The bread is completely fermented, so there are practically no oligosaccharides and FODMAPs fructans. Thanks to kefir and long-term fermentation, the bread is enriched with short-chain acids, which regulate metabolism and the immune response in the body. Fiber from bran and whole grain flour stimulates the intestines and promotes the growth of normal intestinal microbiota, prevents obesity, the development of insulin resistance, intestinal oncology, and increases immunity. The techniques of roasting the bran, prolonged cold fermentation of the dough and the autolysis of flour before kneading the dough contribute to the development of the taste and aroma characteristic of country bread, as well as the airiness and high porosity of the crumb.

tati-ana
What an interesting recipe! Please tell me what kind of bran you are taking, and whether it is possible to replace dry yeast with pressed one.
Linadoc
Quote: tati-ana
what bran do you take
I prefer wheat, but any will do.
Quote: tati-ana
can dry yeast be replaced with pressed
Sure you may ! Accordingly, you need 12 g of pressed.
Newbie
beautiful bread
Linadoc
Thank you! The main thing is that they are very tasty and it is easy to make. My family is so addicted to it that it leaves almost a loaf a day, still on the remote, that is, at home. Well .... they are wrapping themselves up So I had to work out such a recipe so that, although tasty, but without health consequences, satisfying and simple. Now, to help myself, I want to adapt it to hp. Painfully successful. There are many parameters to consider, including total weight, humidity and lifting time in programs
Palych
Quote: Linadoc
Now, to help myself, I want to adapt it to hp
And I bake these in a bread maker, using the 'n. typing 'adapted' as best he could.
Linadoc
Palych, I still want aesthetics. Therefore, first higher mathematics, then ingenuity, then tedious working off and .... voila! result Long, but decent result.
Tatyana1103
Lina didn’t have to wait long, it’s still hot, the aroma for the whole house is cooling down, but we will try tomorrow

Shaped sponge bran bread

Slightly spoiled the appearance when getting out of the cauldron, it was necessary to turn it over to something soft, because the crust of the bread is thin and fragile, but I did not take this into account and the bread crumpled a little
Linadoc
Tatyana1103,! Clever girl! The bread is already ready!
Tatyana1103
Tomorrow I'll try to show you a cut. I don't even doubt the taste, the most important thing is that my peasants love your bread, no matter what I bake. Thanks from our family
Tatyana1103
The promised cut, I apologize for a long time Unfortunately, the whole family is "at a distance", and I only have time at the computer in the evening

Shaped sponge bran bread
Linadoc
Not bad! But it seems to me that you are folding wrong. This is an important point. Basically, on the Internet you can find a video of how to fold. In short: you stretch it into a flat cake, fold the bottom edge to the middle inward, then the sides overlap one another inward with an envelope, pull the upper part and cover it all over to you to the bottom. And you seal the free edge of each fold. It turns out something like an envelope roll, this roll is still folded in half and rounded. As a result, there are many folds inside - large pores are obtained. We need to shoot a video. Once done, then everything will automatically work out.
Tatyana1103
What a big-eyed Lina, you're right, I fold it up a little differently, I promise to improve and next time do it as it should
Quote: Linadoc
We need to shoot a video.
I will be glad to your master class
Tatyanka Spiridonova
Thank you very much for the recipe! It turned out very tasty bread))) I love long doughs and bran, and for the first time I used c / z flour, I liked it) But when I folded the workpiece, I did not seal much and the top opened up on proofing, but it turned out to be a handsome man! Thank you very much )))
Shaped sponge bran bread
(alas, I don’t know how to turn a photo on the site, but I wanted to show it)
Linadoc
Tatyana, excellent result! Pekies for health!
j @ ne
Linochka, how I love your recipes! True, I don't have yeast, I baked it with sourdough, so I left it overnight at room temperature. I liked the bread very much, I will repeat it!
Shaped sponge bran bread
Linadoc
Evgeniya,! Excellent result! Clever girl!
Katko
She put the dough: at 120 g the wheat plant finished, 80 added the rye plant, the bran was also rye.
And so everything is according to the recipe
Lin, Mona to me like that?




Will all the dough fit into the goose maker?
Otherwise, I won't get an L7
Katko
Full goose turned out
Shaped sponge bran bread




Despite my wrongs with this dough, the bread came out excellent, with delicate and airy crumb, crispy crust and very, very tasty
Shaped sponge bran bread
SvetaI
Another attempt to feed the household with healthy bread.
Made half of the portion, rye bran, they have been lying for a long time - it was necessary to dispose of at last. I measured kefir in grams, this roughly corresponds to milliliters, I once checked. Kefir was liquid, 1%.
When kneading the dough, I had to add 2.5 measuring tablespoons of flour so that the dough stopped looking like putty, but the result was as the doctor ordered: sticky, but it left the walls clean.
In general, the dough is very pleasant, I greased my hands and the rug with oil and it was a pleasure to work. This dough also has a very pleasant smell - like a leavening dough, with alcohol and fruit notes. It came up in the warmth with terrible force, at the final proofing in 45 minutes it almost ran out of shape. I thought it would settle in the oven, but no, it didn't settle and didn't grow.
Just the perfect loaf
Shaped sponge bran bread
Shaped sponge bran bread
Shaped sponge bran bread
A thin crust, surprisingly soft and fluffy crumb, did not expect from bread with so much bran and wheat flour. Delicious, aromatic. Just don't cut it right away, after 2 hours there was still some unripe, yeast smell, but after 4 it was already a real bread smell.
Thanks for the recipe!




So, it looks like tomorrow I put a full portion, the bread disappears before our eyes
Linadoc
Katerina, Svetlana, clever girls !!! What cool breads turned out! ... I am glad that the bread "went", I really like the taste, aroma and structure, I have a favorite now!
Quote: Katko
Full goose turned out
And I! And I brought the goose girl from the dacha! Seedlings there, goose from there. All! Now let's live with loaves of bread, not just shaped and round
Vera1303
Lina, thanks for the wonderful bread! I baked on cold dough for a long time, but your bread is very good, so bread and aromatic. I bake two buns and freeze one, after defrosting in five days, the bread is just as aromatic and tasty.
Shaped sponge bran bread[i
Shaped sponge bran bread[
Linadoc
Vera, oooooo, handsome! And air! Clever girl! Glad that the recipe came up, bakes to health!

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