Homemade bread with bran and seeds

Name: Homemade bread with bran and seeds - Emanuela G.
Ingredients: 300 g wheat bran; 500 g flour; 2 tablespoons dry yeast; 60 ml sunflower oil; 200 ml yogurt; 1 teaspoon salt; 3 teaspoons sugar; 500; 550 ml warm water; 100 g sunflower seeds (we can use any seeds we want)

Doughs and pastries - Homemade bread with bran and seeds by Emanuela G. - Recipia

Homemade bread with bran and seeds Preparation time: 20 minutes Dosing time: 1 hour Baking time: 50-60 minutes Total time: 1 hour and 20 minutes Number of servings: 10-12 slices In a world where authentic taste and health go hand in hand, homemade bread with bran and seeds is a perfect choice. This recipe not only offers great flavor, but also a rich and filling texture and is packed with nutrients. The history of homemade bread is fascinating, as it is a symbol of tradition and comfort, and has been lovingly baked in many households throughout the ages. Ingredients: - 300 g wheat bran - 500 g flour - 2 level tablespoons dry yeast - 60 ml sunflower oil - 200 ml yogurt - 1 teaspoon salt - 3 teaspoons sugar - 500-550 ml lukewarm water - 100 g sunflower seeds (or other favorite seeds) Preparation: 1. Preparing the ingredients: Make sure all ingredients are at room temperature and the water is lukewarm, not hot, to activate the yeast without destroying it. You can also use natural yogurt, which will add a touch of acidity and make the bread fluffier. 2. Mix the dry ingredients: In a large bowl, combine the flour and wheat bran. It is essential to mix the dry ingredients well so that they are evenly blended. Wheat bran provides significant fiber and nutrients and is excellent for digestion. 3. Activate the yeast: In the middle of the flour mixture, make a dent and add the dry yeast, sugar and warm yogurt. Stir the ingredients gently so the yeast dissolves. Cover the bowl with a clean towel and let it sit for 10 minutes. This is the magic moment when the yeast starts to 'live' and produce carbon dioxide, which will make the dough rise. 4. Adding the wet ingredients: Once the yeast has started to bubble, add the seeds, salt and some of the lukewarm water. Start stirring with a spatula or your hands, gradually incorporating the water will help to achieve a smooth texture. 5. Kneading the dough: Gradually add the oil and continue kneading the dough for about 10 minutes. The dough should become elastic and should come away easily from your hands. It's important not to add too much flour during kneading to avoid compromising the final texture of the bread. A useful trick is to brush your hands with a little oil, which will make it easier to handle the dough. 6. First rising: Once you have a springy dough, cover it with a damp towel and let it rise in a warm, draft-free place for about an hour or until doubled in volume. This stage is crucial as it allows flavors and structure to develop. 7. Form the bread: Once the dough has risen, turn it out onto a well-greased work surface. Divide the dough in half and roll each half into a neck shape. Fold the ends under the bread to give it a nice shape. 8. Prepare the loaf pan: Take a larger rectangular loaf pan and grease it with oil. At the bottom of the tray, you can sprinkle seeds for a nice crunchy look. Place the bread in the tray, brush with a little water or oil and sprinkle seeds on top again. 9. Second pour: Let the bread rise in the tray for 15 minutes. This step will allow the bread to become even fluffier. 10. Baking: Preheat the oven to 180 degrees Celsius. Bake the bread for 50-60 minutes or until golden brown and crispy on the outside. A trick to check if it's cooked is to gently tap it on the bottom; if it sounds hollow, it's done. 11. Cooling: After taking the bread out of the oven, brush it with water to prevent the crust from hardening. Cover with a clean towel and cool on a rack. This will allow the steam to circulate, keeping the bread soft and fluffy. It's tempting to move a hot slice, but the wait is worth it! Nutrition Benefit: This bread is high in fiber thanks to the wheat bran, which aids in healthy digestion. The seeds provide extra omega-3 fatty acids and protein, contributing to a balanced and healthy diet. Frequently asked questions: 1. Can I use other types of flour? Yes, you can experiment with different types of flour, such as wholemeal flour or rye flour, but note that the texture and taste will change. 2. Can I add other seeds or nuts? Absolutely! You can add pumpkin seeds, chia seeds or even chopped nuts to diversify the flavors. 3. How do I keep the bread fresh? Bread is best kept in an airtight container or a cloth bread bag. You can freeze bread to keep it longer by cutting it into slices. 4. What can I serve the bread with? This bread is delicious served with butter and jam, or with warm soup. It can also be used for healthy sandwiches. Possible Variations: Depending on your preference, you can add dried herbs to the dough, such as rosemary or oregano, to give it a special flavor. You can also experiment with different types of yogurt, such as Greek for a creamier texture. Homemade bread with bran and seeds is not only a simple and healthy recipe, but also a way to bring a touch of tradition into your kitchen. Enjoy!

Category: Doughs and pastries Author: Emanuela G. Views: 1 Date: 04.10.2024

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