Buns made from whole grain flour. Whole grain yeast-free buns

Whole grain bread is one of the most beneficial species bakery products, and this has long been no secret to anyone. Healthy food product.Feature whole grain bread is that flour out whole grain is unrefined, with a large amount of fiber and preserved useful elements and vitamins. Such bread gives a feeling of satiety longer, in addition, it is very useful for the gastrointestinal tract.

Due to the high fiber content in whole grain flour, less gluten is formed in it when dough is kneaded. Therefore, when using only whole grain flour bread, when cut, crumbles a lot. To avoid crumbling, it is recommended to add a certain amount of white wheat flour to the dough.

To make the dough tender, and products from it - light and fluffy, you should add just one ingredient. This ingredient is cream. Thanks to milk fat, the dough is airy, finely porous. You can bake bread from it, or you can make small portioned buns like donuts, which are very convenient to take with you. By the way, this recipe is perfect for those who have old cream in the refrigerator - the dough on such cream turns out even more magnificent.

Cooking time: 2-2.5 hours.
Yield: 8 buns weighing about 100 grams.

Ingredients

• 1 glass of warm water
• 1.5 cups whole wheat flour
• 1 cup wheat flour
• 120 grams of heavy cream (it is best to use homemade butter)
• 20 grams fresh yeast
• 1 egg
• 1 teaspoon salt
• ¾ tsp sugar
• 1 teaspoon wheat bran

Cooking

Knead the yeast a little in your hands and place in a deep bowl. Add sugar there. You need a little sugar, just to make the yeast start working faster and more actively. Cream will add extra sweetness to the dough.



Mix yeast with sugar and water. Stir the liquid so that the yeast is completely dissolved.
Then melt the cream, cool slightly and add to the water. Usually, the dough to which the muffin is added (cream also refers to muffin) is prepared in the sponge method. But in this case, there is not much muffin, and the dough is perfect without unnecessary manipulations.



Then add plain and whole grain flour.



Knead the dough until it becomes smooth - this is a sign of the development of gluten in it, which means that it will become very airy.



Then collect the dough into a ball and send it to a warm place to rise - it should increase by 2-2.5 times.



Punch down the dough to release excess stale air. Then divide the dough into 8 pieces.



Roll each part into a bun. Arrange the koloboks in a round or square baking dish close to each other.



Cover the buns with a towel and let them rise for 30-35 minutes.
When the buns have doubled in size, brush them with beaten egg to make them crispy and appetizing after baking.



Sprinkle the top of the buns with bran.



Bake buns at a temperature of 200 degrees in convection mode. If you do not have such a mode, increase the temperature by 10 degrees. Bake products until golden brown.
Once the whole grain cream buns are ready, let them cool slightly before removing them from the pan. And then add them to your favorite dishes. Enjoy your meal!

Once I published this recipe in my LiveJournal, but it has long been lost on the Internet. It’s a pity, because egg-free yeast-free buns are a great alternative to store-bought bread, which many simply need. In addition, some mothers are much more pleasant to cook something for their relatives. loving hands rather than buy already finished products, it is not known by whom and how made. Therefore, I am again sharing with you a recipe that has helped and continues to help mothers who care about healthy eating your children!

Why is store bought bread bad?

Let's start with the fact that the harm of white flour is undeniable! Not only do we get lifeless dust after processing wheat grain, but it also contains the notorious gluten. Are you allergic to gluten? Gluten is not for you? I hasten to disappoint! Gluten is about us all! This trick was invented only so that the people could safely continue to eat wheat products (plus oats and rye) without hesitation. Whatever they say, gluten was, is and always will be a foreign protein for our body! And a gluten-free diet is not just a newfangled trend, but a really important and beneficial solution for the health of your body!

By the way, have you noticed what a strong drug it is? It can be safely put on a par with coffee, chocolate and even tobacco! For example, I have greatly reduced the amount of wheat products in my diet, but I can’t completely refuse them .... The body requires these empty carbohydrates. And children love flour! I am sure that if not with you, then in your environment there will definitely be at least one child who eats bagels, cookies, bread and crackers from morning to evening, while refusing normal food, and parents complain and do not know what to do and how to feed your child...

Friends, do not buy your children all this! Don't introduce them to white flour! It is clear that one day they will try harmful bakery products, but delay this moment as far as possible. Believe me, by this you do not deprive the child of joy - on the contrary, you preserve his health! Even if your child already knows what white flour is, then reduce the dishes from it in your FAMILY diet! I focus on the word “family”, since it is wrong to eat separately from the child. After all, it is you who buy with your own hands what you yourself later don’t know how to save your children from.

What can we do so as not to injure ourselves and our psyche? First, we must understand and acknowledge that there really is a problem. Secondly, at first in all flour products, which we prepare ourselves, we will add bran, thus increasing the benefits of the product. Thirdly, if we buy bakery products in the store, we try to choose those that are yeast-free and, if possible, from whole grains. rye flour. Yes, this is not a French baguette for you ... But what can you do? Who said it would be easy? It is very difficult to get rid of such a drug ... I hope everyone who reads me knows about the harm of thermophilic yeast and there is no need to explain why it is a poison. Please note that I am talking about thermophilic, and not about live yeast, this is a fundamental difference. Read the composition always! Even bagels and pita bread contain yeast (by the way, there are also unleavened pita bread on sale). Fourth, crackers and toast can at least sometimes be replaced with raw bread. They can be prepared very tasty, and the variety of recipes is amazing!

In the meantime, if you really like white bread, I advise you to start your acquaintance with healthy flour products with this recipe! Yeast-free buns will be enjoyed by the whole family. They are good as a substitute for bread, and as a full-fledged independent dish.

Ingredients:

- 350 g flour,

- 300 g of yogurt (kefir, sour cream, whey - what is in the refrigerator),

- 80 g butter,

- 1 tsp salt,

- 2 tsp sugar (if you like it sweeter, add a tablespoon a spoonful of sugar),

- 2 tsp baking powder (can be replaced with slaked soda, 1 tsp),

- Dried fruits, nuts optional.

Cooking:

Mix flour with salt, baking powder and sugar. In a separate bowl, mix yogurt with softened butter. Partially adding flour there, knead the dough. The dough will be sticky. Turn the dough out onto a floured work surface and divide into 8-12 equal pieces. We form a bun from each part and put it on a baking sheet covered with baking paper. You can also use a muffin mold, having previously greased the molds with oil.

Personally, my dough turns out to be thick, but not enough to knead it with my hands, so after mixing everything thoroughly, I put it in molds with a tablespoon. Next, place the future buns in an oven preheated to 180 - 200 degrees (consider the features of your oven). Buns are baked very quickly, literally in 20 - 25 minutes. For me, it’s the most delicious on kefir! And whey also turns out delicious. I usually make buns with flax seeds, sunflower seeds, and sprinkle pumpkin seeds on top ...

The dish is ready to go! The next day, the buns, however, are “tanned”, so it’s better, of course, to eat them fresh ... But you can reheat them in the oven or microwave if you use (we stopped using the microwave a long time ago), and the buns will become as fresh! And I also add obligatory bran to the dough, that is, I put not 350 grams of flour, but 250! The remaining 100 grams are bran. In the central market, they are ridiculously cheap! A huge package can be bought for 7-10 lei.

I wish you all good luck in the difficult struggle for your health! And ... bon appetit!

Yeast-free egg-free buns instead of bread was last modified: June 11th, 2017 by admin

Soft buns that go well with jam, butter, cheese. They are a great substitute for regular bread.

Compound:
250 gr. wheat flour
250 gr. whole grain flour
50 ml. vegetable oil
300 ml. water
1 tsp instant dry yeast
1 tsp Sahara
1 tsp salt
1 tsp honey
handful of sunflower seeds
milk for brushing the buns

Cooking:
When kneading the dough by hand, combine all dry ingredients - flour, sugar, yeast. Mix well.
Dissolve honey in water. Add some water and vegetable oil to the dry part. Gradually stir in some of the flour mixture.
Add salt and pour in the remaining water and vegetable oil. Knead the dough and knead it until it becomes elastic. The dough should not be too dense or sticky to your hands.
After the dough is kneaded, transfer it to a deep cup, cover with a towel and leave for two hours. During this time, the rising dough must be precipitated several times.
If the dough is kneaded in a bread machine, lay the products according to the instructions and turn on the dough mode.
Depending on the quality of the flour, less or more water may be needed, so check the density of your dough.

Roll the dough into equal balls.
Lay the buns on a baking sheet lined with parchment paper.

Put the baking sheet in the turned off oven under the lamp so that the buns rise slightly.

Before baking, brush the buns with milk and sprinkle with sunflower seeds.

Bake the buns in an oven preheated to 180 degrees for about 30-40 minutes (the exact time depends on the type and power of your oven).

Calories: 618
Proteins/100g: 13
Carbs/100g: 24

These yeast-free whole wheat buns are pure pleasure and goodness. There are several reasons for this. First: many are afraid of baking with yeast: it is capricious and even very, but with these buns you will not have any unpleasant surprises with the rise of the dough. The second reason: whole grain flour is very healthy, with it, and even homemade, it cannot be compared even with the very best store-bought baguette. The composition of the test also includes cottage cheese and, although it is not felt at all in ready-made bun, he gives his properties in full. The third reason: these buns are prepared very quickly and simply, even a child who knows how to turn on a mixer and an oven, and knows where food is stored in the house, can handle it. The fourth reason: the buns are really very tasty, I have not yet met those who would not like them. Isn’t all this enough to try making whole wheat yeast-free buns and delight the family with homemade cakes?

But here's what I have to say: don't expect buns to be light as a feather. This is generally not typical for baking with whole grain flour. But the fact that they will be tasty, beautiful and soft, I promise you.

Ingredients:
For 3 buns weighing 70 g each:

- 85 g whole grain flour;
- 100 g of cottage cheese;
- 0.5 eggs;
- 0.5 st. l. vegetable oil;
- 1/4 tsp salt;
- 1/4 tsp Sahara;
- 0.5 tsp baking powder.

For sprinkling:
- 1 tbsp. l. water;
- 1 tsp sesame;
- 1 tsp flour.

How to cook at home

Place curd in a mixing bowl. Warning numerous questions, I will immediately write about cottage cheese. It should be the most, most ordinary, granular, sour-milk curd without any additives - sweet or not. It is sold in stores, and the market is full of it.

Add half of the egg to the curd. I know it's very inconvenient to measure half of this product. But if you make 6 wholemeal buns, then there will be no problem - you just need 1 egg. I break the egg into a cup for 3 buns, mix and use half of the resulting mixture for this recipe.

Using a blender, mix the cottage cheese and egg until smooth.

Add salt, vegetable oil (I took refined sunflower oil, you can use olive oil, but also odorless), sugar.

And mix everything already with a mixer, using nozzles for whipping.

Then add baking powder.

And half of the total amount of flour, previously sifted.

Stir and gradually add the rest of the flour. Why gradually? Because flour can still behave differently, what if you need more or less of it?

When the dough ceases to be sticky (and this will happen quickly enough), leave it alone for 15-20 minutes - let it rest.

Preheat the oven to 200 degrees and immediately put a container with hot water. I draw your attention to the fact that the container should be one that can be placed in the oven at high temperatures. I use a ceramic refractory bowl.

From the dough we form a sausage, but not very thin.

And from each part we form a bun.

Pour sesame seeds and flour for sprinkling into one plate, mix.

Place a bowl of water next to it.

And we lower our yeast-free buns from whole grain flour with the upper part first into the water, literally for a second or two.

Then, after the water, with the same side, lower the bun into a mixture of sesame seeds and flour, also quite a bit.

We spread the buns on a baking sheet covered with oiled baking paper, or on a silicone mat. When the oven is up to desired temperature, take out the container with water from it (be careful not to burn yourself). And we send a baking sheet with buns to the oven.

After 25-30 minutes, the buns will be ready.

Cover them with a towel and let cool.

Such whole grain buns are good on their own, and as an addition to first courses, meat or fish.

And they also turn out very tasty.

Advice:
Instead of sugar, you can put honey - then the buns will acquire an unusual, very interesting taste.
You don't have to use whole grain flour. You can take in the proportion: 30 - 50% flour premium and 70 - 50% whole grains. I don’t know what happens if I take the highest grade flour completely, because I have never tried it like that. And why? All the charm of these buns is in whole grain flour.

Homemade whole wheat buns successfully replace bread in the lunch menu and become a great addition to breakfast. Products are filled with air, delight with taste, porous fracture, delicate crumb and the ability to fantasize with the filling. Cut in half, buttered, added a slice of cheese, ham and tomato - got a delicious sandwich. put meat patty, added sauce, cucumbers - and in front of us is a hearty hamburger.

It's no secret that whole grain flour baked goods are much more healthier than baking, consisting exclusively of flour of the first grade. We offer to take care of the most ardent lovers of quick snacks - students and schoolchildren. We replace dubious purchased fast food with good-quality homemade sandwiches, no less attractive and appetizing! Or just serve delicious and healthy buns for soups and broths.

Ingredients:

• milk - 150 ml;
• water - 300 ml;
• butter - 70 g;
• salt - 1.5 teaspoons;
• sugar - 1.5 tbsp. spoons;
• fast-acting dry yeast - 5 g;
• whole wheat flour - 450 g;
• wheat flour of the first grade - about 250 g;
• sesame - 1-2 tbsp. spoons.

1. In a large working bowl, sift all the whole grain flour and 100 g of regular flour (we will introduce the rest of the portion with manual kneading). Add instant yeast, sugar and salt. We mix.
   
2. We heat the milk and water to a warm (about 37 degrees) state, pour in the dry ingredients. The liquid should not be hot - high temperature destroys the yeast.
   
3. Stir the still sticky and viscous mass with a spoon or by hand.
   
4. We take out the oil in advance from the cold, keep it at room temperature until softened. Cut the melted bar into arbitrary pieces and add to the dough.
   
5. Stir the butter fragments into the flour mass until a homogeneous texture is obtained.
   
6. Transfer the contents of the bowl to a work surface. Lightly dust with flour, knead thoroughly by hand for about 10 minutes. The dough should be very soft, "obedient", not sticking to the palms. If necessary, we increase the dosage of flour, but we strive not to clog the mass so that the buns come out tender, not dry. It is better to leave the dough a little sticky than to overdo it.
   
7. We roll the mass into a kolobok, place it back in a bowl and leave it in a warm place for about an hour (until it doubles in size). You can put it on the battery, cover it with a blanket, etc.
   
8. Punch down the risen dough, take it out of the bowl and divide into 12-14 equal pieces. Roll into balls and place on a baking sheet lined with parchment paper. Leave some space between the pieces of dough - the buns will increase in volume.
   
9. Covering with a towel, leave the baking sheet with the blanks warm for another 40 minutes. Then grease the surface of the products with water and generously sprinkle with sesame seeds.
   
10. We put a baking sheet with “grown up” buns in an oven heated to 200 degrees. After 10 minutes, lower the temperature to 180 and bake the products for about 20-25 minutes (until a slight blush).
    
11. Serve ready-made whole-grain flour buns with main courses instead of bread or cut horizontally and form sandwiches.
    

Enjoy your meal!