How to make a healthy bread at home? How many calories will it contain? from Joey Bright
Welcome everybody, my name is Medina and I am so sorry for bothering you with my questions about healthy food but I have mentioned that I can’t begin something new without approvals, so… Here we go! My question is connected with baking bread at home. I mean a healthy one, that I can eat without any doubts and danger in my diet and body. Please, can you recommend me some recipes for such bread? It can have some additives like nuts or raisins or something else just to make it tastier. I am looking forward to your answers and thank you very much!
Hello, Medina! If you are brave enough for home bread bakery, here is my favorite recipe. I`ve tried it at my friend`s and loved the taste. And it`s really healthy. You will need only 4 main ingredients: whole wheat flour (4 cups), active dry yeast (2 teaspoons with a top), a teaspoon of salt, warm water (2 cups). The next ingredients are optional but they are what makes the bread special and rich in taste: whole rolled oats (a tablespoon), a bit of coarse salt and some herbs to your choice. You will like it. Now you can use any video tutorial and share the photos of your healthy homemade bread with us. I can imagine the smell while baking! Good luck.
I was always wondering, why it is said that macaroni we can eat, but bread no. So I decided to read about it and understand, that it is just another myth and we can eat bread. But just like this one cooked at home. Here we go with the recipe. What do you need?
320 g wholemeal flour (graham, type 1850)
80 g plain wheat flour
20 g of fresh yeast
1/3 teaspoon of baking soda
300 ml of water
1 tablespoon of rapeseed oil
1/2 teaspoon of sugar
1 teaspoon of salt
40 g sunflower seeds
20 g pumpkin seeds
20 g linseed
How to prepare?
Mix both flours in a large bowl with the seeds, salt, and a little soda.
Pour very hot water into the cup, add the yeast, sugar and mix thoroughly to dissolve the ingredients. Let’s leave for 5-7 minutes until it starts to foam.
Add the ready leaven to the dry ingredients, add the oil, mix with the spoon to pre-combine the ingredients, then knead thoroughly, cover with a cloth and leave to rise for about 30 minutes.
After half an hour, knead the mass once more and put the dough into a keksówki lined with baking paper, cover again with a cloth and leave to rise – preferably in the oven at 50 ° C.
After 20 minutes, remove the cloth and set the temperature to 180’C.
Bake 40 minutes after the oven is completely warmed up.
After removing the bread from the oven as soon as possible, remove it from the mold, remove the baking paper that “sticks” to baking and cool on the grill.
It is best to bake bread in the evening and leave it whole until the morning – then it crumbles less.
- 3 1/4 cups whole-wheat bread flour preferably stone-ground
- 1 tsp salt
- 1 envelope dried yeast about 8 g
- 1 tsp brown sugar or clear honey
- 1 3/4 cups tepid water
- 1 tbsp white all-purpose flour to dust
Lightly grease a 23 x 13 cm (9 x 5 in.) loaf pan or line it with parchment paper. Set aside while you make the dough. Sift the flour into a large mixing bowl. Add salt. Stir in the yeast and make a well in the centre. Stir the sugar or honey into the tepid water, then pour into the well in the dry ingredients. Mix together, then beat vigorously with your hand (or with a wooden spoon if you prefer) for about 2 minutes or until the dough comes away from the side of the bowl; it will be very soft and sticky. Pour the dough into the prepared pan, cover with a damp dish towel and leave in a warm place for about 30 minutes or until the dough has risen almost to the top of the pan. Toward the end of the rising time, preheat the oven to 400ºF (200ºC). Uncover the pan and dust the top of the loaf evenly with the white flour. Bake for 30–40 minutes or until well risen and brown. It should feel light and sound hollow when turned out of the pan and tapped on the base. Transfer the whole-wheat bread loaf to a wire rack and, if necessary, return it to the oven for 5 minutes to crisp the sides and base. Leave on the wire rack to cool. Quick whole-wheat bread can be kept for up to 5 days.
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