Homemade bran bread: a simple recipe. Bran bread - benefits and harms How to make bran bread at home

Due to the widespread consumption of bran, especially for weight loss or for a healthy diet, it is worth figuring out why they are so useful. It is worth learning about the properties of their specific types, about the advantages of using them, but also about the disadvantages. It is often recommended to buy several types of bran and mix them. Each of them has something unique and varied. For those on a diet, however, the purchase of granular bran is not advised because it contains a lot of sugar.

What is bran?

Bran is the residue from the processing of grain into flour. It is nothing more than the shell of cereals such as wheat, rye, oats. In losing weight, they reveal their properties, primarily due to their high fiber content, which allows for a long time to provide a feeling of fullness and regulate the digestive system. They act as an excellent cleaner that cleans the intestines of all residues, thereby preventing foodborne illness. They also contain B vitamins and minerals and mineral salts - selenium, zinc and chromium.

What are the contraindications for using bran in your diet?

anemia (anemia);
bone system diseases (osteoporosis);
diseases of the gastrointestinal tract (eg, gastritis, pancreatitis, bowel cancer, overactive colon, gallbladder and biliary tract, liver, stomach and duodenal diseases, gastritis, gastroesophageal reflux, vomiting, nausea, and diarrhea);
diseases of the kidneys and urinary tract;
infectious diseases (including flu and colds with fever);
chronic respiratory diseases;
recovery period after surgery.

The aforementioned side effects of fiber can occur in people who consume excessive amounts of it, especially in its unprocessed form. The daily intake of fiber for a healthy person is 20 to 40 grams.

Wheat bran contains 42 g of fiber / 100 g of product,
Oatmeal contains 15 g / 100 g of fiber,
Rye contains 39 g / 100 g of product.

What are the indications for using bran?

hyperlipidemia (high blood cholesterol) and atherosclerosis;
constipation;
bowel disease;
weight loss;
diabetes.

What are the disadvantages of using bran and what can be done to overcome them?

The harm of bran is mainly associated with excessive consumption of them in the diet, but in susceptible individuals, unpleasant symptoms from the gastrointestinal tract (irritable bowel, diarrhea) can occur even with smaller quantities. The most important problem in bran is their phytic acid content, which interferes with the absorption of calcium, iron, zinc. The cellulose and pectin contained in them also reduce calcium absorption. Therefore, it is recommended to increase the amount of calcium in the diet in order to prevent deficiencies that can lead in the future, for example, to osteoporosis. When it comes to the absorption of iron, it is worth taking care of the presence of foods rich in vitamin C and protein (preferably animals) in the food with which we eat bran.

Bran is the waist's best friend

This product contains everything that will help us lose excess weight.

Wheat bran have an exceptionally high fiber content, therefore, first of all, they help to activate metabolism. You can fry them in a dry skillet or oven for a nutty flavor.
Oat differ in that they dissolve in water and lower blood cholesterol levels, since they absorb fat, which is excreted with them from the body.
Rye help against fatigue, loss of efficiency, heart and circulatory system problems, allergies, metabolic disorders, liver and kidney diseases.

It is best to eat a mixture of different types of bran. Too much bran leads to stomach pain and bloating. With the introduction of them into the diet, you should also drink more fluids: at least 1.5-2 liters per day.

Bran benefits:

may slow down the absorption of sugar,
reduce the absorption of cholesterol and thereby prevent atherosclerotic events,
an increase in the level of good cholesterol,
cleanse the body of toxins and heavy metals,
regulate blood pressure,
prevent blood clots,
regulate digestion, prevent constipation,
provide faster satiety,
improving memory and concentration,
preventing excessive feelings of fatigue, reducing the need for sleep,
slow down the aging process,
has a positive effect on the appearance of the skin.

This product can be added to various dishes. It is very useful to eat bran bread.

Bran bread - benefits and harms

After the publication of popular diets, for example in the diet Ducan bran bread plays an important role, one can get the impression that the more you consume whole grain flour and bran bread, the better and healthier for our organs. Unfortunately, this is not entirely true. In the wake of promoting the role of fiber in our diet, we find in stores a lot of bread of dubious quality, but with bran or whole grain flour. In the meantime, it should be understood that excessive fiber intake is harmful to the gastrointestinal tract, can cause restriction of glucose absorption and reduce the activity of certain drugs. Bread that is improperly prepared not only does not provide our body with the necessary minerals that you expect to eat with bread, but simply removes some essential trace elements.

Recipe. Wheat-rye bread with sourdough bran and sunflower seeds

This is a very good wholemeal bread. Bread with bran in a bread maker will have all the useful properties, so what to bake it in - in the oven, multicooker or bread maker - this is already a matter of preference for each family, as well as the desire to tinker with the dough and free time.

Thanks to rye flour, this bread is slightly heavier, more durable and smells very tasty. This is an intermediate version between rye and wheat. Sunflower seeds and wheat bran will give a special taste to the product. Below is the bran bread recipe.

Ingredients for the starter culture:

80 g of active sourdough from wholemeal rye flour,
250 g water
130 g rye flour.

Stir the yeast ingredients thoroughly in the evening before baking and leave covered at room temperature for about 12 to 16 hours. You can leave the starter culture in a regular plastic container with a lid, meaning the starter culture will increase in volume.

Dough ingredients:

500 g wheat flour
20 g wheat bran
2 teaspoons of salt
100 g sunflower seeds,
leaven,
350 g of water.

How to make rye bran bread recipe

Combine flour with bran, seeds and salt. You can also add oat bran in bread... Then add yeast and water and knead the dough. It should be well mixed, but at the same time moist enough and almost smooth. The dough should be able to be poured into the mold.

Transfer the finished dough to a 35 cm x 12 cm dish lined with baking paper. Sprinkle the top of the bread with seeds or bran. Cover the mold with plastic wrap and leave to ferment for several hours (3-5) in a warm place.

If after about 2 hours the bread has grown a little, you can put it in the oven, preheated to 40 ° C, and leave it in a warm oven so that it grows.

Wheat bran and rye flour bread - baking process

Preheat the oven to 220 degrees. Bread with bran in a slow cooker you can also bake using the baking modes, especially if the multicooker provides the ability to adjust the baking temperature.

Put the grown bread in a preheated oven and bake at 220 degrees C for about 10 minutes, then lower the temperature to 190-200 degrees C and bake for about 1 hour. Within the last 15 minutes, you can remove it from the mold using baking paper and finish baking without the mold. The finished bread will make a dull thump when tapping on the bottom.

Bread maker bran bread bakes much easier. You just need to select the appropriate mode, and the bread maker will knead, proof and mix, as well as bake yourself.

Since ancient times, there has been a special attitude to bread. According to legend, when people were already familiar with cereals, they consumed a soup from these crops. One day, someone spilled liquid food into the oven - this is how the first cake was baked. Since then, bakery products have firmly entered the daily life of a person.

In our time, the attitude towards bread has practically not changed. Young people are greeted with loaves, bread and salt are presented to dear guests, and they are also put as food when setting off on a long journey. Now on store shelves you can find a rich variety of dough products. Among this splendor, there are also useful species that can positively affect some of the functions of the body. This includes bran bread.

What bran bread is made of

Bran bread is increasingly preferred by those who take care of their health and try to eat the most useful foods. The fact is that ordinary pastry is baked from flour grains peeled from the husk, which is obtained in the process of special processing. Relatively recently, scientists have proven that it is the husk that carries most of the nutrients. Then the very husk was added to certain varieties of bakery products, and such bread became not only tasty, but also useful.

For the manufacture of these types of bread, flour, water, yeast, salt, sugar, vegetable oil, various additives and, of course, bran, which are a hard grain shell, are used. Their amount in the dough is usually equal to the amount of flour. The color of the products is rather gray. In some varieties, you can find dried apricots, raisins, various seeds. Such additives not only add useful properties to bread, but also make its taste very original.

Composition and calorie content

Different types of bran bread may differ slightly from each other in additives, the presence of auxiliary ingredients, but, as a rule, the main components per 100 g are as follows:

proteins - 9 g;
fats - 3.5 g;
carbohydrates - 48 g;
calorie content - 248 kcal;
dietary fiber - 4 g;
ash - 2 g.

Also, bread is rich in vitamins and minerals, which include:

folic acid;
magnesium;
manganese;
iron;
potassium;
calcium;
sodium;
selenium;
b vitamins;
vitamin E;
zinc;
lipominic acid;
vitamin C;
omega-3;
omega-6.

All these components saturate bread with vitamins and nutrients that have a positive effect on human health.

Types of bran bread

There are many varieties of bakery products on the shelves of supermarkets, which include bran. Which is better? Among the most useful types, experts distinguish the following:

A whole grain variety is baked from wholemeal flour or sprouted wheat seeds. It contains a whole grain, which is why it is called that. This type is suitable for people who are overweight, heart problems, as well as those with diabetes.
Living bread is made using special ferments from sprout and whole wheat grain. It is recommended for problems with excess weight, as well as in case of vitamin deficiency.
Bio bread is made only from natural ingredients, such as seeds, nuts, carrots, celery, pumpkin and, of course, flour of different grinding.
The familiar loafs are also one of the subspecies of bran bread. They are obtained by removing moisture from the product. When choosing, you need to carefully familiarize yourself with the composition, because manufacturers often use various additives and flavorings that do not carry the declared benefits of such a product.

General benefit

Much is known about the benefits of bran bakery products. Scientists who studied loaves and rolls of such varieties have given a whole list of diseases in which bread has a positive effect and helps to cope with disorders of various body functions. So, the benefits are as follows:

normalization of the brain and nervous system;
cleansing from toxins and toxins;
normalization of the functioning of the gastrointestinal tract, liver, cardiovascular system;
lowering sugar levels;
lowering cholesterol levels;
improving the process of hematopoiesis;
elimination and prevention of anemia;
prevention of diseases of the kidneys and organs of the genitourinary system;
prevention of constipation;
improvement of the condition in diseases of the respiratory organs;
improving the condition of hair, skin and nails;
increased immunity.

Thus, the benefits of bran bread are invaluable for any person. Separately, it is still worth highlighting the "male" and "female" benefits.

For women

Bakery products with bran are especially useful for women. In addition to improving the functioning of the nervous, digestive, vascular systems of the body, helping to maintain weight and preserving youthful skin, healthy shine of hair, strength of nails, they are rich in fatty acids. These substances help maintain estrogen levels in the female body, which, in turn, prevents the appearance of malignant breast tumors. That is why every woman, at least for the purpose of prevention, should introduce bran products into her diet.

For men

The male population of the planet can also indulge in the use of this type of bread products, because they influence the formation of male sex hormones and improve potency, and products with caraway seeds will help gentlemen become very good lovers. So before the date, you can eat a piece of fragrant bread!

During pregnancy

The body of a pregnant woman is more susceptible to various diseases and disruptions in the work of various systems. Therefore, his support must be strengthened. Bread with bran can be an excellent assistant in the prevention of some dysfunctions of the body of the expectant mother:

elimination of constipation;
normalization of the functions of the digestive system;
prevention of hemorrhoids;
increased hemoglobin;
a positive effect on the correct formation of the fetal neural tube;
improvement of visual acuity.

That is why branded bakery products are recommended for consumption by pregnant women.

When breastfeeding

During breastfeeding, experts recommend abandoning this type of bread at the very beginning, because Eating it by a nursing mother can cause flatulence, diarrhea and bloating in the newborn. After a month, you can return bread to the daily menu, but its volume should not exceed 30 g per day, because the risk of bowel problems in the infant remains. From six months, you can increase the volume. This will have a beneficial effect on the health of the mother and child, and will also allow you to get rid of extra pounds.

For children

For small children, bran bread helps to get rid of toxins, normalizes the digestive tract and promotes rapid digestion of food. But pediatricians forbid giving baked goods to children under the age of three, because this can negatively affect the digestive organs. They are not yet fully formed in a small person, so they can disrupt the process of defecation and even cause dehydration. The amount of bran bread eaten per day until the baby reaches five years old should not exceed 50 g. But for schoolchildren it will be very useful, because improves memory, vision and increases concentration, and these are quite powerful arguments for the student.

When losing weight

As for the process of losing weight, nutritionists are divided into two camps in resolving this issue. Some believe that during weight loss it is necessary to completely abandon flour products. The opinion of others is based on the benefits of eating bran bread and therefore allows it to be included in the diet of a losing weight. The positive effect that experts note when consuming products of this kind is as follows:

Bran bread will quite cope with the problems of the digestive tract that arise during the diet.
With the rejection of most products, the human body suffers from a lack of certain minerals. Bread with bran will help fill the level of missing elements.
The satiety process occurs much faster due to the swelling of the coarse fibers in the human stomach, which creates a feeling of satiety.
On a diet, many people experience stress. Bran flour bread helps keep the nervous system in order.
The product speeds up the metabolic process and reduces cholesterol levels.

So, when losing weight, a person may well afford to feast on bran products. However, do not forget that the calorie content of bread is high. Per 100 g, there can be from 200 to 400 kcal, depending on the variety. In addition, it is better to buy rye products, because they do not contain gluten - the main "helper" when gaining weight.

Doctors all over the world confirm the benefits of bran products. They highlight the following positive aspects of the effect of bran bread on the human body:

strengthening the heart muscle, blood vessels and walls of the heart;
increasing the body's immune system;
reducing the risk of disease in men associated with a decrease in potency;
prevention of atherosclerosis;
slowing down the aging process of the body;
improvement of digestion;
normalization of the work of all body systems.

Bread with the addition of bran was introduced into the diet of patients with various diagnoses for the prevention of diseases and improvement of the general condition.

With diabetes mellitus

Special mention should be made of patients suffering from a disease such as diabetes mellitus. They need to strictly monitor all products that enter their daily table. Doctors, as a rule, do not recommend the use of flour products for such a diagnosis, but this prohibition does not apply to bran bread. The fact is that this type of bread helps to reduce sugar levels without any medication. But it is important to remember that the daily rate of such a product should be equal to 150 g.

In any case, before leaving or introducing bran bread into your diet, a patient diagnosed with diabetes mellitus should definitely consult with the attending physician, who will not only tell you in detail about the benefits of using bran products, but also eliminate possible risks.

Important: the glycemic index of bran bread is 45 units.

With pancreatitis

Diseases of the pancreas require caution in the use of any food. Patients with pancreatitis are forced to give up brown buns, but there will be no harm from bran bread during the period of stable remission. When using such bread for pancreatitis, you should choose those varieties that contain a minimum amount of yeast, and there are no flavors, seeds, prunes, nuts. It is advisable to use the bread slightly dried or in the form of loaves. You can eat up to four pieces per day, while doctors recommend cutting them into small croutons, which will be absorbed better and will avoid the negative consequences caused by the weakening of the pancreas.

During the period of acute inflammation, bran bread must be completely abandoned!

With gastritis

For patients with gastritis, doctors recommend adhering to specialized diets, especially in the acute phase of the disease. Bakery products can be used again in dried form, but it is better to refuse bran bread. The fact is that the hard shell of the grains increases the pain syndrome and irritates even more the already inflamed gastric mucosa. Therefore, bran bread is contraindicated for the diagnosis of gastritis.

Harm and contraindications

Despite all the benefits that bran bread so generously gives to the human body, there are a number of contraindications to the use of the product:

gastritis;
diarrhea;
pancreatitis;
colitis;
peptic ulcer;
overactive colon;
irritable bowel syndrome;
acute hemorrhoids;
acute periods of infectious diseases, characterized by high body temperature.

The presence of some diseases allows the reception of bran bread, but only in a dried form and after consultation with a specialist!

How to choose and store

In order for the bran product to be beneficial, not harmful, it must be chosen correctly. Experts advise paying attention to the following selection points:

Uniform color of the product.
No black burnt crust and cracks.
Individual packaging, labels indicating the manufacturer, product composition and date of manufacture.
Whole grain or unrefined flour should be listed first on the ingredient list. If these positions are in the middle, then it is better to refuse to buy such bread.
The presence of fiber should be about 5 g per 100 g. This indicator indicates the high quality of the product.
The highest quality product must contain at least 20% bran.

Bran bakery products are a special product, which means that it should be stored according to special rules. Experts advise keeping such bread in the refrigerator on the middle shelf. To do this, it is better to cut the roll into portioned pieces and put them in a bag or food container. When storing, close the lid tightly or tie the bag. Such bread will last longer and will not lose its usefulness. In addition, bread can be frozen and used later for cooking, for example, crackers.

How to bake bran bread at home

The huge demand for bran product makes bakers come up with new types of bread. But if you bake such bread at home, then you can regulate the taste yourself, based on your own preferences and preferences. In addition, the benefits of such bread will definitely be greater, because manufacturers do add stabilizers to keep the product as safe as possible.

The recipes for making bran bread are not that complicated and do not require special skills and a certificate of a top-class chef.

Recipe number 1

To make bran bread according to this recipe, you will need:

premium wheat flour - 1.5 cups;
dry yeast - 1 tbsp;
bran - 0.5 cups;
granulated sugar - 2 tablespoons;
salt - 0.5 tbsp;
vegetable oil - 2 tablespoons;
butter - 1 tablespoon;
water - 1 glass.

Mix water, yeast and sugar and leave in a bowl for 15 minutes. After the time has elapsed, add the remaining food. In this case, sift the flour and add in small portions. Then knead the dough, which should not stick to your hands and remain soft enough. After that, cover with a towel and put in a warm place, where it should double its volume. After that, take a form of heat-resistant material, sprinkle with flour and put the dough there, which should be kneaded beforehand. Then, once again, remove the form in a warm place to re-increase in volume, after which put the entire "structure" in an oven preheated to 200 degrees. Cooking time - 30 minutes. After removing the baked product, cover it with a cloth and let it stand. Only then can you start your meal.

Recipe number 2

This recipe is designed for baking in a bread maker.

Ingredients:

wheat flour - 2.7 cups;
bran - 1.8 cups;
warm water - 1.5 cups;
olive oil (can be replaced with vegetable oil) - 4 dessert spoons;
dry yeast - 0.8 dessert spoon;
granulated sugar - 2 dessert spoons;
salt - 0.5 dessert spoon.

Preparation: add flour, butter, sugar, salt, bran, yeast to the prepared container of the bread oven. Gently pour in warm water in a thin stream. Then set the mode for baking rye bread. After 3.5 hours, delicious and aromatic bran bread will be ready.

Recipe number 3

Diet bran bread in the microwave.

Would need:

chicken egg - 2 pcs.;
wheat bran - 7 tablespoons;
natural yogurt - 2 tablespoons;
soda - 0.5 tsp;
lemon juice - 0.5 tsp;
salt and spices to taste.

In a bowl, stir in eggs, bran and yogurt. Add soda, quenched with lemon juice, to the mixture, then salt and spices. Then stir again and put in the microwave at maximum power. The bread, or rather the loaf, will be ready in five minutes. Such a product can be used immediately, because there is no flour in it. The bread is light and low in calories.

Recipe number 4

Rye bran bread in a bread maker.

Ingredients:

wheat flour - 480 g;
rye flour - 130 g;
dry yeast - 2 tsp;
rye bran (you can oat) - 3 tbsp;
butter - 25 g;
salt - 2 tsp;
sugar - 2 tablespoons;
powdered milk - 2 tablespoons;
drinking water - 350 ml.

All ingredients must be mixed and added to the bowl of the bread machine. Switch on the mode for making rye bread. If there is no such mode, then set the cooking time - 4 hours. After that, you can enjoy a tasty and healthy product.

How much bran bread can you eat per day

Bread with bran has its own rules, or rather the norms of daily consumption. Doctors and nutritionists advise adhering to the following "dosage":

Children aged 3–7 years should consume 50–70 g per day.
The norm for an adult is 300 g per day. In this case, one dose should be equal to from 30 to 100 g.
Pregnant and lactating women are advised to consume no more than 150 g per day.
To improve bowel function and eliminate problems with bowel movements, eat two or three bites per day.
During the diet, the daily allowance can be equal to 2 pieces of bread.
To cleanse the intestines, and at the same time improve the appearance of the skin, experts advise to consume 2 slices of bran bread a day, and the results can be seen in a month.

This type of bakery products can be consumed in the morning and afternoon meals. Also, experts warn that if previously bran was not present on the menu, then such bread should be introduced into the diet gradually, starting with a small piece. Such a product is best combined with fermented milk products.

If you follow these small rules, bran bread will begin to benefit the body and help restore its impaired functions.

People learned about bread over 5,000 years ago. Such a long history of the existence of buns, buns, muffins and loaves has accumulated many amazing facts. Here are just a few of them:

In ancient Egypt, bread was revered as the sun, and in writing was signified by the same hieroglyph.
Bakery products have their own holiday, which is celebrated all over the world on October 16th.
The bread making process has its own records. So, for example, according to the well-known Guinness Book of Records, the fastest process of harvesting wheat, grinding it and, in fact, making bread took only 8 minutes and 13 seconds.
France is the leader in the consumption of bakery products, where as much as 67 kg per person per year.
In the Byzantine Empire, careless bakers faced severe punishment - up to expulsion from the city. The best craftsmen were exempt from taxes.
About 9 million bakery products are eaten every day in the world.
Borodinsky is recognized as one of the most popular types of bread in Russia.
The most famous types of bread are Russian loaf, French baguette, German pretzel, Caucasian lavash, Italian ciabatta, Serbian pogacice, Mexican tartilla.
The word "crumb" itself comes from bread pulp, which is actually called that.
During the Leningrad blockade, bread was delivered to the inhabitants of the besieged city along the world famous "Road of Life", which passed through Ladoga. The daily allowance was only 125 g, which is approximately one piece. But despite this, it was bread that saved many from deadly hunger.
In 1928, the first sliced \u200b\u200bbread appeared. The reason was the invention of the bread cutting machine by the American Rohwedder.
In medieval Europe, stale pieces of bread were used as cutlery.
The most famous symbol of reconciliation is the breaking of bread.
In Asian countries, where bread is practically not used, it is replaced with rice. It is this cereal that is put on the table instead of a lush baking.
The largest loaf of bread ever made by Mexican bakers in 1996 was 9,200 meters long.

And in conclusion, it is worth recalling the respectful and careful attitude to bread, which, over the thousand-year history of its existence, has repeatedly proved its benefits for the human body and has become not only a product of the daily diet, but also a symbol of satiety and generosity. No wonder the wise ancestors said: "If there is not a piece of bread, then there is longing in the mansion!"

The diet of a modern person is not ideal, and the main drawback of the menu is the lack of the required amount of fiber in it. Due to the excessive consumption of refined products that have passed all stages of purification, many disorders occur in the work of the digestive system, leading to the appearance of many other problems. However, there are foods that can restore balance. For example, bran bread contributes to the additional enrichment of the diet.

People who eat the right diet replace conventional baked goods with bran bread, as it is known to be beneficial to the body.

Thanks to dietary fiber in the composition, the intestines are regulated. As a result, the body is cleansed of toxins, and harmful cholesterol is eliminated.
Useful substances help prevent atherosclerosis.
Lowers blood sugar.
Micronutrients help prevent and treat constipation.
This type of bread has a beneficial effect on weight loss.
Starts the stomach, accelerates the absorption of substances.
Improves blood composition.
Increases hemoglobin levels.
Grain fiber is beneficial for iron deficiency anemia.
The composition is useful for allergic reactions, skin problems, acne, hair loss.

The disadvantages of baking are minimal:

not everyone likes the taste of the product - the product turns out to be rough and rough, not as airy and fluffy as baked goods based on refined flour without impurities;
when using low quality bran, there are taste notes of light bitterness in the finished bread;
damage to the gastrointestinal tract by coarse particles in the composition is not excluded, therefore the product under discussion is not recommended for people suffering from ulcers, gastritis, colitis, pancreatitis.

The disadvantages also include the considerable calorie content of the product - about 330 kcal per 100 g.

For this reason, obese people should be monitored in their consumption of bran bread. You should not eat more than a couple of small pieces per day.

Homemade bread in the oven

To make homemade bread in the oven, you must use the following ingredients:

250 ml of water;
0.25 kg of premium wheat flour;
½ tbsp. l. dry yeast;
6 tsp bran;
3 tsp honey;
1 tsp salt;
15 g butter.

Step by step cooking:

Dilute yeast in a glass of warm water.
Pour the composition into a saucepan, pour in ½ cup of sifted flour for dough.
Cover the batter with a lid and leave in a warm room for 60 minutes.
Pour the enlarged mixture into a large bowl. Combine with salt, bran, honey, a glass of warm water and the remaining flour.
Grease the mold, place the finished dough in it.
Leave for another 1 hour in a warm place.
Bake for 15 minutes in an oven preheated to 230 degrees. It is recommended to put a baking sheet with water on the shelf under the baking.
Then you need to lower the temperature to 200 degrees and continue the baking procedure for another 30 minutes.

Finished bread should have a crispy brown crust. When tapping with fingers on the product, a dull sound is heard, indicating readiness.

Cooking in a bread maker

To get bran bread in a 500 g bread maker, you must use the following ingredients:

0.32 kg of wheat flour;
1 egg;
30 g of bran;
0.24 l of water;
2 tsp sunflower oil;
1 tbsp. l. Sahara;
1 tsp salt;
½ tbsp. l. dry yeast.

Step-by-step recipe:

Pour the egg into the container of the bread maker.
Combine with water, oil, granulated sugar and salt.
Sift flour, add with bran to a bowl.
Add yeast without contact with water.
Switch on the "Basic" mode on the vehicle.

Ready-made bread is served for breakfast, lunch or dinner with your favorite dishes.

Diet bran bread according to Dukan

To bake bran bread according to Dukan, it should be borne in mind that it is based on oat bran, although there are many cooking options.

Popular microwave baking uses:

40 g oat bran;
1 chicken egg;
20 g wheat bran;
20 g low-fat cottage cheese;
½ sachet of baking powder.

Step-by-step instruction:

Grind the bran into flour with a blender.
Mix the ingredients, whisking everything until smooth.
Pour the finished composition into a microwave dish.
Bake for 4 - 5 minutes at 750 W.

Cut the cooled baked goods into portions and serve.

Bran loafs with kefir

To create tasty and original-tasting bread, you need to take the following ingredients:

wheat flour of the highest grade - 1 tbsp.;
whole grain flour - ½ st.;
bran - ½ tbsp.;
kefir - 1 tbsp.;
vegetable oil - 5 tbsp. l .;
0.5 tbsp. l. sugar and salt;
2/3 tsp soda;
2 tsp. flax and fennel seeds.

Cooking method:

Combine dry elements in a deep bowl.
Pour the fermented milk product in small portions, stirring.
Add 3 tbsp. l. oils. Infuse the finished raw dough for 25 - 35 minutes.
Shape 2 pieces for better baking.
Bake in an oven preheated to 200 degrees for 20 - 25 minutes.

The finished baked goods have a delicate and aromatic texture on the inside and a golden crust on the outside.

From rye flour

To make a loaf of rye flour, you need to use:

bran - 0.1 kg;
rye flour - 0.1 kg;
olive oil - 2 - 3 tbsp. l .;
flax seeds - 2 tsp;
dry yeast - 5 g;
warm water - 0.2 l;
sugar - 1 pinch.

Step by step recipe:

Mix with flour.
Dough covered with a towel and leave in a warm place for 45 minutes.
Grind the bran with a blender.
Combine all components with half the oil.
Infuse the dough for another 60 minutes.
Sprinkle it with flaxseeds and leave it for another half hour.
Bake the loaf on a greased baking sheet for 45 - 50 minutes at 180 degrees.

Baked goods contain much less carbohydrates due to the presence of fiber and bran in them.

To make bran and wheat flour bread, you will need:

340 g flour;
50 g of bran;
4 tsp granulated sugar;
0.25 l of water;
18 g fresh yeast;
4 tsp sunflower oil;
1.5 tsp. salt;
2 tsp milk;
coriander seeds.

Step-by-step instructions for making homemade cakes:

Grind the bran.
Dissolve sugar and yeast in warm water.
Combine everything with flour sifted through a sieve.
Form a ball, cover it with a towel and leave for 150 minutes in a warm room.
Make bread from the increased volume of dough.
When the composition is still suitable, grease the top of it with milk and sprinkle with coriander.
Bake in an oven preheated to 200 degrees for 40 minutes.

Today we will bake homemade bread in the oven - delicious and healthy. Let's try to make Doktorskiy bran bread - “the one” that is known as one of the healthiest types of bread.
Bread "Doktorskiy" with bran is recommended for people with weakness of the gastrointestinal tract, but it is popular among all adherents of healthy eating.

Doctor's bread is one of the main varieties of bakery products that are baked in strict accordance with GOST. Like all mass-produced bread recipes, this bread is made for a long time, which has its advantage: very little yeast is used, so there is no taste or smell in the bread. Making bran bread at home will also take time, but the results will be worth it.

Ingredients

500 g of premium wheat flour
100 g wheat bran
5 g fresh yeast
8 g salt
30 g sugar
15 g softened butter (margarine)
330 g water

Preparation

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First you need to make a dough. Pour 250 g of flour into a deep cup with a volume of at least 1.5 liters, add yeast and pour in 250 ml of warm water (temperature about 30 degrees).

Stir the dough well so that all the flour is mixed. Tighten the bowl with cling film, make several holes in it with a toothpick so that oxygen flows in, and put it in a warm place (30-32 degrees) without drafts for 2.5 hours.

After 2.5 hours, the dough should begin to bubble and increase in volume by 2-3 times.

Pour the remaining flour, bran, salt and sugar into the mixer bowl, add oil and the rest of the water. Pour the finished dough there.

Use the dough hooks to knead the dough in the mixer until it is all gathered in a large ball. At first speed, this can take 20-30 minutes. Use a spatula to scrape off any remaining flour from the sides of the bowl into the dough periodically.

Cover the bowl with plastic wrap and put it back in a warm place for an hour. The dough should double in volume, become airy.

The dough should rise again. Now you can make bread.

Knead the risen dough and knead a little with your hands so that carbon dioxide comes out of it. Cover the bowl again with plastic wrap and set it aside for another 30-45 minutes in a warm place.

Lightly dust the table with flour and place the dough on it. Form a rectangle with your hands.

Divide the dough into four even portions.

Sprinkle each part with flour and form even round balls with both hands.

Put the koloboks on a baking sheet, greased or covered with a silicone mat. Moisten a towel with a little water and cover the bread with it. Place the bread in a warm place for half an hour to rise. While the bread is coming up, preheat the oven to 220-230 degrees. Pierce the raised bread in 4-5 places with a toothpick and brush with water.

Bake the bran bread for about 30 minutes until it is well browned. For the first 15 minutes, buns must be baked with steam, to reach which the walls of the oven must be sprayed with water. Remove the finished buns, sprinkle a little with water and cover with a towel, then the crust will be softer.

Bran was once considered an unnecessary waste of production, but then, thanks to research, it was proved that these "waste" contains a large amount of nutrients. Therefore, bran began to be added to baked goods, in particular, to bread, to make it more useful.

Bran bread

Bran bread is a “healthy” type of bread that is made from premium flour with the addition of 25% bran... This bakery product has a light gray shade in the section with small inclusions (this is the bran).

Bran is peeled husks of various grains... In production, it is removed by grinding, but it is the surface shell that is of great benefit to the body. Many manufacturers have guessed to return bran to flour for baking bread, and so a completely new type of baking has turned out - bran bread.

Such bread contains a large amount of fiber, mono- and disaccharides, saturated fatty acids. Also, the product contains all the B vitamins, vitamins E, K and PP and minerals: sodium, potassium, magnesium, phosphorus, calcium, zinc, etc.

The calorie content of the product is about 200-300 calories, depending on the type of bran and flour used. After all, bran bread is wheat, rye, flax, etc. And as bran can be used rice, oatmeal, rye husks, etc.

Benefit

The benefits of this product are as follows:

Reduces blood cholesterol levels and helps prevent atherosclerosis. Such bread is also useful for diabetics, as it lowers not only cholesterol, but also sugar.
Improves blood formation and eliminates anemia... The product is rich in iron, which increases hemoglobin and normalizes blood formation.
Improves the functioning of the nervous system. Bread with bran contains a huge amount of B vitamins, which are essential for the normal functioning of the central nervous system. Vitamins enhance brain function, strengthen interneuronal connections and ensure even sleep and good psycho-emotional balance.
Has an antioxidant effect.Tocopherol (vitamin E) removes radionuclides, heavy metal salts and free radicals from the body, providing protection against cancer and preventing early aging of the body. Vitamin E is also beneficial for skin, hair and nails.
Strengthens the cardiovascular system.Minerals such as potassium and magnesium have a positive effect on heart muscle, strengthening it and reducing the risk of stroke. Potassium and magnesium make blood vessels more elastic and permeable.
Prevents kidney and urinary tract pathologies.This baked product contains lipominic acid, which is responsible for the normal functioning of the urinary system. It helps to prevent urolithiasis and removes existing stones and sand.
Cleans the body... Bran absorbs all toxins and toxins and removes them from the body. Thanks to this, the skin is cleansed, the body begins to work better, and a surge of strength and energy is felt.

Benefits for digestion

The most important feature of bran bread is that it normalizes the digestive system and improves its functioning.

Fiber (coarse dietary fiber), which is found in a large product in bread, deserves special attention. Once in the stomach, fiber fibers cover the mucous membrane of the organ and protect it from damage. Also, fiber cleans the entire food tract from accumulated dirt, toxins, toxins, mucus, fermentation products, etc.

Fiber affects the intestines in a special way. It improves the peristalsis of the organ and improves its internal microflora. Due to the regular use of bran bakery products, stool is normalized (constipation disappears), the process of digestion of food is much easier, and the condition of the skin is significantly improved.

Due to the fact that digestion improves and the gastrointestinal tract is cleansed, the natural process of losing weight begins. In addition, the fiber, swelling in the stomach, causes a feeling of fullness and allows you not to eat too much.

Harm

This is not to say that a bran product is harmless. The product may contain rough and sharp husk particles that can damage the digestive tract. For this reason, bread is not recommended for those who suffer from:

Peptic ulcer disease.
Gastritis.
Colitis.
Pancreatitis.
Hemorrhoids.
Diarrhea.
Overactive colon.
Irritable Bowel Syndrome.

For those who are obese, you need to eat bread in small quantities (1-2 small pieces per day, preferably until 12:00). Of course, it promotes weight loss, but its calorie content is not that low, so the product can cause additional weight gain.

Terms of use

The first rule is you can't eat too much bread... It is recommended to include it in your morning and afternoon diet, but in the evening it is better to refuse any baking, since the carbohydrates and calories contained in it will go into fat.

It is better not to buy wheat bread - it contains harmful gluten, contributing to the development of obesity, diabetes and other diseases. It is better to give preference to a coarsely ground flax or rye product - it is less processed, contains less gluten and is not as harmful as products made from wheat flour.

Instead of bread, you can buy crispbreads - in consistency they resemble crackers, only in flat form. Bread is used for snacks, diet sandwiches and other low-calorie meals. They also contain protein.

It is worth noting that the bitter taste in the product indicates that low-quality bran was taken for the preparation of the bakery product. When choosing a product, you need to pay attention to the composition: the bran content in it should be at least 20%.

Bran bread is much healthier than ordinary wheat bread, as it helps in the treatment and prevention of many diseases and causes fewer side effects when consumed. It is recommended to include it in your daily diet or eat it in half with wheat if you don't want to give up regular bread.