I mixed the flour with the salt and put it in a bowl.
I made a hole in the middle, I put the sugar, the yeast, a little warm water, I mixed the yeast, the sugar and the water and I covered it with a little flour.
I let the yeast begin to leaven.
I started to add about half of the warm water and kneaded.
I then put the oil and the rest of the water.
We need to have a dough that is suitable in consistency, neither too soft nor too hard, so that you can knead easily.
Now, I'd say that's the exercise thing, I ruined enough dough because I didn't know exactly what consistency it should have.
You can also add flour or water, as appropriate.
I kneaded until the dough became elastic and came off easily from the walls of the bowl.
The oil in the composition also helped a lot.
I covered the bowl with a napkin and put the dough in a warm place to leaven until it doubled in volume.
I kneaded the dough a little, divided it into two rolls that I braided and put them in the cake pan greased with a little oil.
I covered it again with a clean napkin and left it to rise again (this time, I put the tray on top of the stove because I had something in the oven).
I preheated the oven to 200 degrees and put the tray in the oven for 40 minutes.
After 15 minutes, I reduced the fire to 180 degrees.
After 40 minutes, I took the bread out of the oven and soaked it in a little cold water to soften the crust, then covered it with a towel.
Have a good appetite !!!!
Homemade Graham's Bread Dietary Bread Recipe from Special Wholemeal Flour
Homemade Graham's Bread Dietary Bread Recipe from Special Wholemeal Flour. How is Graham Bread Made? What is Graham flour and what is it used for? Dietary bread with low glycemic index. Homemade bread recipes.
Graham flour bread (and not “flour of graham ”, as it is misused) is a bread made from wheat flour and not from any cereal called“ graham ”.
Graham flour bread was invented in 1829 by an American priest Sylvester Graham who claimed that the whole grinding of wheat maintains all its nutritional qualities and thus there is no need to process / bleach wheat flour by using harmful bleaches. That is why this bread began to be made in the USA in the 1830s. The main idea was not to use preservatives, dyes, bleaches or other harmful chemicals in any form.
What is Graham flour and how is it obtained? How is it different from plain wholemeal flour?
Whole wheat flour (classic) is obtained by grinding wheat grains with bran, at the same granulation.
Graham flour is a flour in which there are 2 granulations: the core of the wheat grain (endosperm) is ground larger while the bran is ground very finely. At the end, the two components are mixed and thus all the fibers and all the nutrients are maintained. In addition to these benefits that make this bread the staple food of vegetarian nutrition, bread does not contain dyes, bleaches and other chemicals.
Graham flour can be found in almost all supermarkets (Kaufland, Real, Carrefour, Mega Image, Cora, Selgros, Metro) but also in DM or health food stores. It has a price similar to that of classic flour.
Graham bread is recommended in diets because it has few calories and quickly provides a feeling of satiety. It has a lower glycemic index than white bread, so it is recommended for diabetics. This Graham flour is rich in fiber (both soluble and insoluble) that can help lower cholesterol. For those suffering from cardiovascular diseases it is recommended to reduce the amount of salt in bread.
From the quantities below results a homemade Graham bread with a thin crust and which stays fresh for several days. Wholemeal breads always contain a quantity of white flour & # 8211 are not made exclusively from wholemeal flour.
The simplest Homemade Bread recipe
Today we will do home bread. You can also find other bread recipes on my channel, but this is a very simple one, we don't have to make a mayo and it doesn't knead very much, all the ingredients are mixed in a bowl, and the result is a very fluffy bread.
350 grams of flour, type 000
30 ml of oil
250 ml of lukewarm water
1 tablespoon sugar
5 grams of salt
5 grams of dry yeast
In a bowl put the flour, sugar, salt and yeast. Mix with a spoon. Then add the oil and mix again. At the end we put all the water and start kneading the dough. After we have finished incorporating all the flour, we knead the dough for about five minutes.
Grease the dough with a little oil and cover it with cling film. Leave the dough to rise for about an hour, in a warm place.
After the dough has risen, take it out on the floured top and flatten it slightly with your hands. Then, roll the dough, flatten it, roll it again, as if we were making the wasp nest cake and flatten it again. We repeat this step twice more. Because now we make these layers, when the bread will be baked, it will be very fluffy.
Form the dough into a ball and put it in a round shape, measuring 25 cm, lined with baking paper. Cover the dough with a kitchen towel and leave it to rise for another hour.
When the dough has risen, grease it with a brush with a little water, then sprinkle a thin layer of flour on top, and with a knife cut the bread.
Bake the bread at 180 degrees Celsius for about an hour, until it turns brown on top.
Look how good it looks! It has a crispy shell on the outside and the inside is very fluffy. It is absolutely wonderful if you eat it while it is still hot, but even the next day, it is just as soft.
Bread with a little yeast (1 gram) homemade bread recipe without kneading and baked in a pot
Bread with a little yeast (1 gram) recipe for homemade bread without kneading and baked in a Dutch oven. How to make homemade bread with 1 gram of yeast? Unbreaded bread baked in a cast iron pot (tuci). Homemade bread recipes.
I must admit that this is the first time I make a Dutch oven, unleavened bread. Diana (co-author Savori Urbane) has dozens of bread recipes in the pot & # 8211 I leave them at the end. I dedicated myself more to free-baked classic breads as well as to those prepared with natural mayonnaise.
I saw that Chef Bontea did something similar on Facebook. The recipe is the classic "no knead bread", a recipe established for hundreds of years & # 8211 see here. Nothing new under the sun. The formula is a classic one: at least 75% hydration, 2% salt, 0.25% dry yeast, prolonged leavening and baking at 230 C. From this dough you can also make pizza, focaccia, etc.
We used a flour with a high protein content (write on the package the percentage of protein) type Manitoba (found in Selgros or online). It has 12 g of protein and is perfect for long-leavening doughs: bread, pizza, cakes. Here are more details. You can also choose other white flours that have at least 10 g of gluten (protein).
To prepare this bread with a little yeast (1 gram) and without kneading you need to plan your time a bit. No, you don't have much to do just wait for the dough to rise for 9-12 hours. During this time you have nothing to do & just leave the dough alone. This will form the gluten & # 8211 network, ie the structure of the bread & # 8211, which is normally obtained by serious kneading. In short: there is not much yeast, no kneading is necessary, so let's not complain that it takes so many hours to prepare the bread!
From the quantities below results a bread with a little yeast prepared from 500 g of flour. I made a double portion of dough because I made 2 pizza trays in half. Extraordinarily good pizza comes out with this kneading top!
For greedy children, we offer a homemade bread recipe. It is a white bread, which should be eaten in moderation. Good appetite!
For children and parents eager for the taste and smell of baked bread, here is a homemade bread recipe. It is fluffy and delicious.
- 2 kg of wheat flour
- a tablespoon of grated salt
- 25 g of yeast
- 600 ml water, lukewarm (the amount of water can be supplemented)
- a cup of sunflower oil, (optional)
Steps needed to prepare
- For the beginning, sift the flour. Whether it is packed in shopping bags, in the store or from farmers in the market, it must be screened.
- The flour is placed in a large bowl in which the dough will be kneaded.
- Make room with the flour in the middle of the flour and pour the warm water, not hot.
- Add the yeast and mix a little with the yeast until the yeast is completely dissolved.
- Sprinkle a little flour over the yeast thus dissolved and mix.
- A soft composition will be obtained, as sm & acircnt & acircna, & icircn the middle of the wheat flour.
- Now cover the basin with a clean towel and leave to rise for 15-20 minutes at room temperature.
- Then add salt over the yeast composition and half the amount of oil.
- Knead the dough with a larger portion of the flour.
- In order to be able to use the whole amount of flour, a little warm water will be added along the way, if necessary.
- When the dough starts to be more vigorous, add the rest of the oil and knead well.
- The oil has the role of making the dough more malleable when kneaded and the dough more palatable.
- Knead until the dough is better, until it no longer sticks to the dough.
- Cover with a towel and leave to rise in a dish covered with a towel for 20-40 minutes at room temperature.
- After the dough has risen, p & acircini are formed and placed in oiled trays.
- You can make p & acircine & icircletted, round, burger buns or rolls, as you like. For me, out of 2 kg of flour, I get 4-5 p & acircini if I use the cake trays.
- Heat the oven and place the dough trays inside.
- Then the fire is extinguished and the eggs are left to rise for 5-10 minutes.
- This step is not mandatory, but with this step you will get a better result, the balls will be bigger and their core will be fluffier.
- In order to brown better, each piece can be greased before baking with oil.
- Turn on the oven well. Bake in the oven at high temperature for 10 minutes. This will make the game worse.
- After that, the fire will be given at medium power.
- In total, the baking time will be 45 minutes or an hour, until it turns brown.
- When the dough is baked, it is taken out of the oven and immediately covered with one or two towels. This will cause the skin to soften.
Our recommendation is that white bread be eaten in moderation. For a higher intake of nutrients it is preferable wholemeal bread, with leaven, which ensures a long fermentation.
How easy it is to make bread
I love bread. No, I adore her! I may be missing anything in the house, if I have a bread I can handle it, I don't starve. Of course I'm talking about good bread, made at home or in artisanal bakeries, not about what is available on the street corner for 1 lei a piece. I love the bread in which it feels like at least a little effort, love, consideration, soul has been invested. Without these, in my humble opinion, it is impossible to get real, tasty, nutritious bread.
I also love to make bread, it is a process that gives me a state of deep peace. I have one day a week, usually on weekends, when I prepare all the ingredients and resume the process with holiness. The steps are always the same, I gave up experimenting, testing recipes and never failing. I would dare to say that for me the preparation of bread is a ritual act, almost like a meditation that takes me out of this crazy world and puts me stable in a place where I can contemplate inside me, where, in fact, I should let's all look for the answers.
Over time, I tried all sorts of ways to make bread at home, simpler or more complicated, with more or less success. I was never happier, however, than when I learned to make bread with mayonnaise from my dear Corina. I signed up for a Bread Workshop organized by her and there I found out how easy it is to make good bread at home.
Corina Munteanu organizes these Bread Workshops every month, since 2012. So far there have been 73, attended by a total of 512 students. To as many as possible and from now on, I wish them! Because she is a wonderful teacher, with a lot of experience in making mayonnaise bread (she made over 2000 such loaves!). Her workshops are, in fact, courses of a few hours designed especially for people who have never got their hands on the hull in their lives. There is also a practical part in the workshop, where you learn to combine the ingredients, to form the bread. More importantly, however, Corina demystifies the bad bread for health, explaining the differences between breads grown slowly with mayonnaise (natural yeast) and those quickly fermented with commercial yeast. She tells (argued) what are the benefits of a slow fermentation, the use of quality ingredients and in general the consumption of good bread, not pseudo-bread from the trade. If you are a mother and you want to feed your children healthy or if you simply want to learn to do something with your hands, please don't stop thinking, go to a bread workshop.
I don't always make mayonnaise bread because I don't have time or if I have it it is so fragmented that it doesn't allow me to align with the necessary work schedule in case of the long fermentation that natural yeast requires. However, I took Corina's teachings and applied them to my recipe for commercial yeast bread. We have thus arrived at a stable formula and a very simple working process that gives good results every time. Sure, in the end I have homemade bread with yeast and I know it's not as good and healthy as the one with mayo but all in all it is certainly far superior to those found in trade. Lower tips & tricks who helps me every time:
Sift the flour twice before use and place in a bowl or any large enough bowl. Mix the dry yeast and sugar.
Add lukewarm water and salt and mix until all the water is incorporated. If necessary, you can add 1-2 tablespoons of water or flour, depending on how much dough you need. The flour may be wetter or drier, so the dough will require more water or flour. When the oil is added, knead it, the dough hardens.
Extra step if you use fresh yeast. IGNORE if you use dry yeast
If you use fresh yeast, mayonnaise be made. How to prepare mayonnaise separately: put fresh yeast (25 g) and mix well with sugar until it reaches the consistency of cream. Add 50 ml of water and a tablespoon of flour, mix well and leave to rise for 10-15 minutes. When the mayonnaise has doubled in volume, pour over the flour.
Grease your hands and bowl with a little oil and start kneading the dough. The kneading technique is similar to that of the cake: the dough is brought from the edge inwards, in this way, air is incorporated and it will grow very nicely. After 5 minutes of kneading, the fun part follows: pouring the dough. Throw the dough firmly against the table top.
After kneading, cover the pot and leave it to rise.
Remove the dough on the work surface powdered with a little flour or greased with oil and divide. From this type of dough you can make round or classic breads in a cake tray. The round bread is made into a ball and twisted on the table until the desired shape is obtained. Using a sharp knife or knife, increase the bread and place in the pan to leaven. The notch has the role of allowing a controlled growth and does not allow it to break badly.