Bread made from rye flour in a bread machine. Recipes for baking bread from rye flour in a bread machine (Black bread)

Rye bread is all types of dark bread that are baked on the basis of rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is Rye bread), manufacturers of bread machines made sure that at home, housewives could bake this type of delicious bread on their own.

Information about the benefits of rye bread, the features of its baking, recipes for gadgets from well-known manufacturers of bread machines and helpful tips will help to easily master the process of its preparation.

The benefits of rye bread

Vitamins, amino acids and others useful material make rye bread priceless for the human body. Just one small slice of this pastry can help to cope with beriberi, remove toxins from the body, normalize cholesterol levels, and improve work digestive system.

But those who have a predisposition to colic, hyperacidity, or suspected ulcers in the intestines should limit their use due to more acidic than wheat bread, taste.

Features of baking bread from rye flour in a bread machine

Since gluten is almost completely absent in rye flour, baking bread from it has a number of features:

• for kneading dough, sourdough is most often used, which works better than yeast, although it increases time costs;
• the dough must be kneaded thoroughly and for a long time;
• even well-kneaded dough always remains sticky;
• to make the bread more porous, the dough must be watery.

Programs for baking such bread in bread machines have a number of features. In them, the dough kneading time is increased, the proofing period is shortened and the temperature is lowered at this stage (so that the dough does not peroxide). But the baking time, on the contrary, is increased, since the dough made from rye flour is baked longer.

If the model of the bread maker does not have a special mode for baking such bread, then it can still be baked by selecting a more suitable mode that meets the required conditions.

Freshly baked bread cannot be cut immediately. Even after it is taken out of the mold, it continues to cook, so it needs to be wrapped in a towel and allowed to cool completely.

Classic recipe

Classic (rustic) rye bread, usually prepared with sourdough. Previously, the bakers kept the composition and method of preparing the sourdough in the strictest confidence, but now many housewives are willing to share their recipes and the secrets of baking this flour product. Below is simple recipe classic rye bread for a bread machine, which is neither in color nor in taste inferior to store-bought counterparts, but even surpasses them.

To be able to bake delicious bread you need to prepare:

• 200 ml of tea (one teaspoon of black loose leaf tea per glass of boiling water);
• 50 g of powdered milk;
• 50 g of white crystalline sugar;
• 10 g of salt;
• 5 g cocoa powder;
• 5 g instant coffee;
• 160 g rye flour;
• 185 g wheat flour;
• 60 g of sourdough;
• 7 g dry yeast.

To taste rye bread home cooking, you will need to not only work hard, but also wait 18 hours for the sourdough to ripen and 3.5 hours for baking in a bread machine.

The nutritional value of the final product will be 165.0 kcal per 100 g.

Method for making rye bread in a bread machine:

Rye sourdough bread in a Redmond bread machine

Many experienced bakers do not bake bread with yeast, but with sourdough, which enriches the dough with lactic acid, which is so beneficial for the immune and digestive systems. Another positive point is that such bread may not go stale for up to ten days and remain soft.

Novice bakers should start by learning rye sourdough. Its preparation does not require any special costs, but only a little patience. Sourdough maturation lasts from 3 to 6 days.

For making rye sourdough glass jar you need to mix in equal quantities (100 grams each) water and rye flour, leave this mixture in a warm place. The next day, discard half of the mass and add the same amount of fresh flour and water.

In the process of ripening, the mass will change the unpleasant, putrefactive smell to an aroma with a pleasant sourness, and air bubbles will begin to form.

If there is any doubt about the readiness of the starter, you can mix 5 grams of it with five times as much water and wheat flour (25 g each). If, after proofing, the mass has increased in volume, the leaven is ripe.

For yeast-free sourdough rye bread, you need to take:

• 400 g of sourdough;
• 400 g rye flour;
• 160 ml of warm drinking water;
• 30 ml of vegetable oil;
• 30 g of sugar;
• 5 g salt.

Baking time is at least 4 hours, depending on the characteristics of the bread machine model.

The calorie content of each 100 g loaf of bread will be equal to 220.0 kcal.

Recipe for wheat-rye bread for the Mulineks bread machine

Wheat-rye bread was mentioned in the ancient annals of the Russians, so it can be called a time-tested product. Its formulation used in industrial production remains unchanged for quite a long time. Virtually no difference in composition different types this bread on store shelves.

But in the Mulineks bread machine, you can bake bread, which will not contain such familiar ingredients as vegetable oil and sugar. However, the taste finished baking will be much tastier than any store counterpart.

For baking you will need the following ingredients:

• 500 ml of drinking filtered water;
• 2 small measuring spoons that come with the bread machine, salt;
• 400 g wheat flour;
• 300 g rye flour;
• 1 small scoop of dry yeast

Baking will take 3.5 hours and one to two minutes of preparatory manipulation.

Food and the energy value of this product - 232.7 kcal / 100 g.

Progress:

Recipe for rye bread with malt for Panasonic bread machine

Malt is the soaked and germinated grains of cereals (barley, rye, less often wheat and corn). This is all done in order to obtain an enzyme such as diastase, which is able to turn starch into sugar. Despite the simplicity of the preparation process in Food Industry for the production of beer, kvass and bread, seven types of malt are used.

When baking bread, malt is added to rye flour products.

You can bake rye bread with malt in its composition at home, using the technical capabilities of the Panasonic bread machine and having the following set of ingredients:

• 410 ml of water (including 80 ml of boiling water for malt);
• 100 g of malt;
• 40 ml of vegetable oil;
• 50 g granulated sugar(you can replace 50 g of bee honey);
• 7 g of table salt;
• 225 g of wheat flour of the first or second grade;
• 325 g rye flour;
• 14 g dry instant yeast;
• 50 g dark raisins.

In the models of this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and lay the products in the form of a bread machine.

Calorie content of a hundred gram piece of this bakery product will be equal to 236.0 kilocalories.

Action algorithm:

To correctly set the baking mode, you need to specify the weight of the bread. Simple mathematical operations will help determine this parameter: you need to add the weight of all the ingredients and subtract 50 from the resulting sum. The resulting value will determine the weight of the loaf.

Learning how to bake delicious rye bread is quite difficult due to the characteristics of the flour, so you should not try to bake a product from a 100% rye product the first time.

It is better to first mix wheat and rye flour in equal quantities, and subsequently increase the specific gravity of the latter with each new pastry by 10%.

Rye flour pastry goes well with herbs(caraway, Provencal herbs, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so do not be afraid to show imagination and add something new to already mastered recipes.

Another recipe for delicious rye bread cooked in a bread machine is in the next video.

How do we usually select yeast? Many simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast will undoubtedly affect the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And after each reader will receive a recipe for rye bread in a bread machine, and also learn how to cook a simple delicious White bread with paprika.

What is the best yeast to use in a bread maker?

Pressed. They require a storage mode (+4 C), if it is violated, they acquire an unpleasant odor and a smearing consistency. They are used in almost all methods of preparing dough (they are not used (!) When delaying the start of the bread machine).

Dry active yeast allow you to quickly form a gluten frame of the dough, get an elastic crumb and a richer flavor. Before use, you need to activate by dissolving in warm water with a small amount of flour or sugar (they just can die in water). You can store for a long time. If your bread maker does not start mixing immediately, or if you are using the delay start program, they are not suitable.

Fast acting dry yeast activation is not required, they are immediately added to the flour. Ideal for bread makers. In case of violation of the packaging, they are used within 2 days. The opened package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast in contact with cold water(below 15 C) lose their activity for 1.5-2 hours.

The dough won't run. Yeast dough actively rose, and you need to leave? Cover the container with the dough with sheets of paper well moistened with water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result is a delicious and fragrant bread.
With flax seeds. I often use flax seeds in dishes - it is useful and I like the nutty note in taste. And once, when kneading dough for bread, I replaced a small part of the flour from the general norm with flax seed, after first not very finely tarring it. They sprinkled the loaf with them. It turned out to be a very tasty crust!

Recipe for rye bread for the oven

Mix 20 g pressed yeast, 100 ml warm water, 20 g flour and a pinch of sugar. Put on the rise "to the cap." Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I use apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead slightly sticky dough. Let rise, knead, shift into a greased form with vegetable oil. Then again let it rise well (I sprinkled with coriander seeds). Bake at 240 degrees. 15 minutes. "with steam", then reduce to 200 degrees. - and another 30-40 min. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a pan with water, or in the first 15 minutes. baking three times I spray the walls of the oven from the sprayer.

Recipe for rye bread in a bread machine

Take 300 ml of warm water, 10 g of honey, 10 g of malt, 20 ml of vegetable oil, 1.5 tsp. salt, 1 tsp sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all the ingredients to the bowl in the order indicated and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g pressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flaxseeds

Sift flour, mix with salt. Pour 0.5 l of warm boiled water, in which dilute sugar and yeast, mix. Add a beaten egg, as well as paprika and flax seeds, knead with vegetable oil-lubricated hands for 10-15 minutes. Cover with a towel and leave for an hour. Punch down, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.

Step 1: bread maker.

The main thing! Carefully read the instructions your bread maker. Features of bread makers are individual. Although they perform almost the same functions, but for baking brown bread, different ovens may have different modes. Also recipes for baking bakery products are always attached to the instructions.

Step 2: Sift the flour.

To begin with, let's take wheat flour and sift it through a sieve into a deep bowl.

Step 3: Mix the Ingredients - Part One

We take 2 teaspoons vegetable oil and pour it into a bread pan. Pour vegetable oil first so that it lubricates the blades for whipping the dough. This will help us to easily remove the bread after baking and at the same time not damage the non-stick coating.

Step 4: mix the ingredients part two.

We take a measuring cup and pour the amount of water we need into it. We pour water to vegetable oil into a bread pan. Our water recipe should have 270 milliliters.

Step 5: mix the ingredients part three.

Add 1.5 teaspoons of salt to the water so that the bread is not bland. Two teaspoons of sugar, for a touch of flavor. Two tablespoons apple cider vinegar for sourness. One tablespoon of honey, for honey flavor. One teaspoon of cocoa powder, for dark brown bread. Two teaspoons of cumin to mix the flavor and pleasant spicy smell. A teaspoon of instant coffee is also added for a beautiful rich dark brown black bread.

Step 6: mix the ingredients part four.

Add sifted wheat flour to all products in the baking dish. Whole and rye flour should not be sifted. We make a small depression in the middle of the flour and pour the amount of dry yeast we need into it. In our recipe, this is 1 teaspoon.

Step 7: Knead the dough.

Put the baking dish with all the ingredients in the bread machine. We turn on the main program mode and add the “medium crust” function to the selected program, in order for our bread to turn ruddy. The kneading of the dough can be observed through the window located on the surface of the bread machine. It is not advisable to open the bread maker while making bread. At the beginning of kneading, the dough should be watery. Approximately through 30 minutes t kneading out liquid dough it turns out a bun. Later, the dough begins to swell and rise.

Step 8: Bake the bread.

The bread maker works according to the program we need and in the mode we need. You can go with peace of mind and do any other business. The bread maker will do everything by itself. The main program together with the "medium crust" function will bake bread for 4 hours. And now the black bread is ready. We take it out together with the baking dish, and let it cool a little right in the form, but not for long. We take out the still warm ready-made black bread from the mold with a spatula and wrap in a towel. In this form Let it rest for another 2 hours.

Step 9: Serve brown bread baked in a bread machine.

Ready black bread baked in bread machines, cut on a cutting board with a knife and put on a plate. Bread is the head of everything! And according to tradition, always, on a table that has not yet been set, bread is placed first. Salt is placed next to it. My family loves homemade brown bread and eats it with first and second courses. High-quality natural food is the key to health! Enjoy your meal and to health!

Do not place hot, freshly cooked bread directly into the bag. Let it cool down.

Homemade bread stays soft for 3-4 days. After that, it is better to cook fresh bread, and make croutons from the old one.

If the dough is kneaded in warm water, you can turn on the accelerated baking mode.

Black bread can be made with various additives, with cheese, fried onion, sausage, garlic and herbs. Of course, such bread is stored for less time. No more than two days and only in the refrigerator.

If you use fresh pressed yeast when baking, first you need to crush it, dilute it in warm water and leave it to wander in a warm place for 20 to 25 minutes.

Wash the paddle and dough roller immediately after making bread. If they are not washed immediately, the dough on the surface of the shaft and blades will dry out and will be difficult to wash.

Bread is one of the most popular foods on the planet. He stands next to chicken eggs. Each of us once ate it, loves it, and especially when fresh, still hot. When the crust is crunchy, and inside is a soft, airy and incredibly fragrant crumb!

Today we will cook bread at home, and you will definitely be able to catch it at the moment when the crust is so crispy and the middle is still so hot that you cannot touch it. Most often, in the store, such copies are sorted out immediately.

Today we will tell you as many as five recipes. various options of bread. It will be a simple bread, "Borodinsky", from sourdough without yeast, Norwegian and with the addition of raisins. They all differ in taste and appearance, and aroma. All five options are a must try. Moreover, making such bread is easy. It is enough just to have a bread machine in the kitchen and at least be able to use it a little. Next, the components are poured into a bucket, and a special program is set up. If you have a bread maker, you don’t even have to mix the ingredients.

Simple rye bread in a bread machine

Time for preparing

calories per 100 grams

The recipe is suitable for those who do not like to bother with a variety of recipes. If you have little time or desire, the recipe will suit you.

How to cook:

Tip: to make the bread rise evenly, it is better to trim it with your hands when the dough is kneaded and ready to rise.

Yeast rye bread with raisins in a bread machine

If you are a fan of dried fruits, then bread with raisins a good option For you. You can add prunes or some nuts to it.

How much time - 3 hours and 40 minutes.

What is the calorie content - 341 calories.

How to cook:

1. Heat water and pour into the bowl of the bread machine;
2. Add salt and sugar, stir until dissolved;
3. Same way powdered milk and flour passed through a sieve;
4. Add both raisins and yeast;
5. Turn on the mode for baking bread and go about your business for another three and a half hours.

Tip: so that the raisins are evenly distributed over the dough, you can first roll them in flour or starch.

"Norwegian" rye bread

Norwegian bread will be made with honey instead of sugar. It won't be sweet, don't worry!

How much time - 3 hours and 50 minutes.

What is the calorie content - 350 calories.

How to cook:

1. Heat the water, pour it into the bucket of the bread machine;
2. Add sugar and salt, mix;
3. Combine wheat and rye flour, put through a sieve;
4. Add both types of flour to the bucket;
5. There is also honey, milk powder, yeast, cumin, malt and soft butter;
6. Set the program for baking rye bread and wait for it for three and a half hours.

Tip: Flax, and even sesame seeds, can be added along with cumin.

"Borodino" rye bread

The same black bread that we all love and to which you are all accustomed. Try making it at home and you might even like it better than store-bought.

How much time - 3 hours and 45 minutes.

What is the calorie content - 293 calories.

How to cook:

1. Pour malt into a mug, pour 40 ml of boiling water over it;
2. Stir and let the mixture brew for at least ten minutes;
3. Heat the rest of the water, pour into a bucket;
4. Send oil, honey, vinegar, salt, ground coriander, cumin and paprika there;
5. Next, add flour, then rye flour and yeast;
6. Put the longest program;
7. At the end of the program, take out the bread, grease it with protein and sleep with coriander.

Tip: instead of apple cider vinegar, you can add table, wine, grape, and so on.

Rye bread on yeast-free sourdough

Try making yeast-free bread with homemade sourdough. It is a little longer than with yeast, but the taste is significantly different. Try it!

How much time - 3 hours and 15 minutes + 3 days.

What is the calorie content - 332 calories.

How to cook:

1. To begin with, pass the flour through a sieve;
2. Be sure to heat the water so that it is warm;
3. Then put 80 grams of flour in a bowl, add 50 ml of water;
4. Bring the mass to the state of sour cream;
5. Remove the mass in heat for a day, cover it;
6. After that, add the same amount of warm water and the same amount of flour to the mass;
7. Mix the ingredients again, cover and remove for another day;
8. After a day, add the same amount of flour and warm water again;
9. This time, cover the mass until bubbles appear;
10. After that, pour in the rest of the warm water, add the rest of the flour and mix until the consistency of the dough for pancakes;
11. Remove the mass for six hours in heat;
12. At the end of time, remove 100 grams from the masses, from which it will be possible to make another bread within two weeks. If the bread is not cooked, add flour and water to the state of sour cream and you can not cook the bread for another two weeks. It is important to remember that at least ten hours before making bread, the sourdough must be taken out of the refrigerator;
13. So, put the rest of the sourdough in the bread machine, add butter, bran, flax seeds, salt and wheat germ;
14. Turn on a mode that lasts at least three hours.

Tip: This bread can also be made with wheat flour.

When it comes to yeast dough, there are always a huge list of nuances, as well as secrets. And main secret that if you follow these recommendations, then the dough will turn out divine! And then future baking.

The first and, perhaps, the most important rule says that during kneading and lifting, the room should be warm. This promotes faster and better yeast activity. That is, if it is cold in the kitchen or in another room, then the dough will rise very slowly or not at all. When the dough rises, it must also be kept warm. No drafts, window sills, and even in summer the dough cannot be put outside.

Since we are preparing bread in a bread machine, the dough will also rise in it. It is better not to lift the lid at this time, as a sharp temperature change can adversely affect the yeast mass and eventually it will fall.

Another important point when working with the test - good mood. It may sound funny to some, but it's true. The better your mood, the better you will do on the test, and the better it will turn out in the end.

AT yeast dough often there is water or milk (in the list of ingredients). Remember that milk can always be replaced with water, and vice versa. But experts believe that the best ratio for these two products is 50/50. That's when the dough will turn out perfect.

If you want a sweeter bread, add a moderate amount of sugar. If you add too much, it may start to burn and the bread will end up too brown.

Products for the preparation of such a dough are best always brought to the same temperature. That is, you just need to pull everything out of the refrigerator. The only exception will be the case if the preparation indicates that a particular product needs to be additionally heated or, conversely, cooled. For example, it is often necessary to heat milk or water so that the yeast feels good and rises the dough faster.

Many people believe that fresh, that is, compressed yeast works more actively than dry. But to be sure of this, you need to try making bread with them. If you take fresh yeast, then they will need twice as much. That is, if you need 5-10 grams of dry ones, then 10-20 grams of fresh ones will be needed.

Flour must always be sifted. This saturates her with oxygen, and she transfers this oxygen to other ingredients, which are then mixed. At the same time, oxygen remains inside and slowly but surely raise the entire mass, making it higher, airier and more magnificent.

When buying yeast, be sure to check the expiration date. If you have yeast at home, then pay attention to the dates. The shelf life of the closed product is 30 days. That is, if more than a month has passed and the yeast has not yet been opened, then they are still spoiled. Closed packaging is not a guarantee of freshness. If the yeast has been opened, then it must be used within twelve days. On the thirteenth day, they should already be thrown away.

Better to buy flour premium. It is this variety that is used by most pastry shops, as this flour guarantees maximum pomp in baking.

According to your taste, you can add various dried fruits, nuts or spices to the dough. It can be raisins, cashews, cinnamon, prunes, pine nuts, anise, Brazil nuts, macadamia, nutmeg and so on.

In one of the recipes you will need butter. If you suddenly forgot to take it out of the refrigerator first, then just cut it into cubes and this way it will become soft faster. Well, or if you urgently need to add it to the dough, then you can grind it with a grater and immediately add it to the dough in this form.

If you have a bread maker in your house, be sure to cook homebaked bread according to recommended recipes. It is very tasty and you know for sure that the bread contains good (chosen by you) and the right products, and not just water with flour and salt. In addition, because of its composition, the bread is much more satisfying than store-bought. One piece is enough to fill up, you do not need to eat half a loaf at once. Try it!

Rye bread in Russia began to bake in the 11th century. It is not only satisfying, but also useful. FROM

A bread maker has become an indispensable attribute in the kitchen for many. With it, you can easily prepare delicious and fragrant homemade bread from natural ingredients.

Rye bread "Borodinsky" in the Panasonic bread machine

This is a bread made from rye flour with the addition of malt. It takes about 4 hours to prepare.

In a Panasonic bread maker, it is necessary to bake in mode 07 “rye”.

Ingredients:

• 2 teaspoons of dry yeast;
• 470 gr. rye flour;
• 80 gr. wheat flour;
• 1.5 teaspoons of salt;
• 410 ml. water;
• 4 tbsp. spoons of malt;
• 2.5 st. spoons of honey;
• 2 tbsp. spoons of oil;
• 1.5 st. spoons of apple cider vinegar;
• 3 teaspoons of coriander.

Cooking:

1. In 80 ml. water, brew the malt and leave to cool.
2. Pour yeast with rye flour into the oven bowl, then add wheat flour with salt.
3. Put malt, oil and honey, vinegar, coriander to the ingredients. Pour in the rest of the water.
4. Turn on mode 07 and leave the rye bread to cook in the bread machine for 3.5 hours.

Rye-wheat bread with dried fruits

If you want to make bread from rye flour in a bread machine more useful, add dried fruits to the dough.

The total cooking time is 4.5 hours.

Ingredients:

• 3 art. spoons of raw oatmeal;
• 220 gr. wheat flour;
• 200 ml. water;
• two teaspoons of yeast;
• a cup of dried fruits;
• 200 gr. rye flour;
• one teaspoon of salt and sugar;
• a tablespoon of oil rast.

Cooking:

1. Mix both types of flour with yeast in a bowl.
2. Pour water into the bowl of the stove, dilute salt and sugar in it, add oil.
3. Pour in the flour with yeast, turn on the “sweet bread” mode, add the “ruddy crust” program. Leave the dough to cook for 2.5 hours.
4. Cut the dried fruits in half and add to the ingredients along with the oatmeal and continue cooking in the indicated modes.

The bread is tasty and fragrant, with a crispy golden crust.

Ingredients:

• 300 gr. rye flour;
• 200 gr. wheat flour;
• 400 ml. water;
• one and a half st. spoons of oil;
• 0.5 teaspoons of salt and sugar.

Cooking:

1. Mix all the ingredients with a mixer - this will speed up the cooking process and the dough will turn out lush. If your oven has a kneading mode, use that.
2. Cover the dough with a lid and leave it warm for a day. When it rises, punch down, put in the oven and sprinkle with flour. Bake rye-wheat bread in a bread machine for two hours.
3. After an hour of baking, check the condition of the dough and carefully turn the bread over.

Rye bread on kefir in the Redmond slow cooker

Bread baked on kefir is obtained with a delicate crumb.

Cooking takes 2 hours and 20 minutes.

Ingredients:

• 2 tbsp. spoons of oil;
• a tablespoon of honey;
• one and a half teaspoons of salt;
• 350 ml. kefir;
• 325 gr. rye flour;
• two teaspoons of yeast;
• 225 gr. wheat flour;
• 3 art. spoons of malt;
• 80 ml. boiling water;
• 50 gr. raisins;

Cooking:

1. Combine the ingredients and knead the dough in the fastest mode, this is the “Dumplings” mode. The dough is kneaded for 20 minutes.
2. Oil the bowl and put ready dough, flatten.
3. Turn on the "multi-cook" program by setting the temperature to 35 degrees and the cooking time for 1 hour.
4. When the program turns off, press "keep warm / cancel" and the program "baking" for 50 minutes.
5. At the end of the oven, turn the bread over, turn it back on to the “baking” mode and set the time to 30 minutes. Delicious rye bread in the Redmond bread machine is ready.

Whole wheat bran bread

Bread is made from whole grain wheat and rye flour with the addition of bran.