What kind of bread is considered dietary - healthy types with recipes from bran, whole grain and oat flour

Ardent supporters of proper nutrition ruthlessly eliminate bread from their diet. From their point of view, this is a real calorie “bomb” that does not bring any benefit to the body, and even contributes to the deposition of fat on the waist and hips. But, according to experts, special dietary bread allows you to enrich the body with essential vitamins and minerals and even speed up the process of losing weight.

There are many varieties of the product. Bread made from whole grain, rye or oat flour, sweet banana or spicy buckwheat with oriental spices. Since the quality of flour products that are on the shelves of supermarkets and small shops leaves much to be desired, we suggest baking aromatic bread at home.

What kind of bread can you eat while losing weight?

The stores offer a huge variety of low-calorie flour products, so you can easily choose something that will not cause you to gain extra pounds and will suit your taste. What kind of bread can you eat if you are losing weight?

1. With bran. It contains a lot of fiber, which helps remove waste products from the body. It contains amino acids, vitamins, and complex carbohydrates that are beneficial for the body.
2. Rye. Well saturates, normalizes metabolism.
3. Wholegrain. Contains grains that take a lot of time for the stomach to digest. Quickly causes a feeling of fullness.
4. Yeast-free. Eliminates problems with the digestive system.
5. Bread. Products made from wheat, pearl barley, buckwheat, first soaked and then separated from moisture and pressed into briquettes. They contain a lot of fiber and complex carbohydrates, which is why they fill you up for a long time.

The effect of baked goods on the body

Wheat flour contains protein, however, it is incomplete because it does not contain all the essential amino acids. Through the use of yeast, the dough is enriched with B vitamins. Baked goods contain a lot of carbohydrates, mainly starch, as well as minerals. Products made from flour are well absorbed by the body and supply calories and nutrients.

Various types of “bricks” differ in their nutritional value. If the dough is prepared without additives, it will be a source of carbohydrates. If the recipe includes vegetable oil, egg and dairy products, seeds or dried fruits, then such baked goods will have greater nutritional value, will be tastier, and will not go stale so quickly.

Bread is harmful to the body if:

1. Eat a lot of it. This affects the figure, causing bloating and constipation.
2. The product is too sour. These types of products increase the acidity of gastric juice and are contraindicated for gastritis.
3. Lightly baked, viscous, non-porous. In this case, it is poorly absorbed.
4. Affected by mold, potato bacillus, and other microbes that cause food poisoning.

The type of flour used makes a big difference. If baked goods are baked using premium raw materials, they contain refined carbohydrates. In the process of grinding white flour, all shells and germ are removed from the grain, and only the central part is used. And almost all minerals and vitamins are found in this “waste”. They turn into flour if it is ground from whole grains. Whole grain bread contains complex carbohydrates and a lot of fiber, so it is digested slowly and provides a feeling of fullness for a long time.

What is diet bread

It is necessary to clearly understand which products fit this concept. Diet bread is a flour product with a low glycemic index. This indicator characterizes the degree of impact of a particular food on blood sugar levels. If the index is low, then a person will quickly get full faster. You can determine it by carefully studying the composition of the product. The highest glycemic index is for premium wheat flour, baking powder, and sweet additives. If any of these components are present in a baked product, then it cannot be called dietary.

Advice from nutritionists on choosing products:

1. Pay attention to the bran. It has a very low glycemic index.
2. Products made from whole grain flour and cereals are suitable.

Healthy bread. 5 interesting facts about homemade bread

• Homemade bread is a dietary product because it is low in calories.
• Dark homemade bread is healthier than white bread.
• The healthiest one is rye black bread.
• Homemade bread cleanses the intestines of harmful substances.
• Homemade bread contains a rich vitamin and mineral complex.

The main question that a housewife faces when making homemade bread is how to choose the right flour. High-grade flour contains starch and gluten, since it is produced only from grain kernels. During the flour production process, the grain shell is sifted out, and thus the flour is deprived of valuable vitamins and healthy unsaturated fatty acids. The bread, made from premium flour, is light and has a beautiful golden brown crust. We pay for this by the fact that such bread is high in calories and can be harmful to digestion and the body as a whole.

There is another torment that we have already forgotten about in the era of progress. It is called wholemeal flour, wheat or rye. It is obtained by grinding the entire grain, including the shell. This flour retains all the beneficial qualities of the grain. Our grandmothers used it to make homemade bread in the oven. Nowadays, bread made from such flour in production is called whole grain. It costs about 100 rubles in stores and, in addition to flour, contains other components unsafe for human health, such as yeast and flavoring additives, and a large amount of sugar.

You can buy wholemeal flour in health food stores or replace it with bran and flax, which are available in pharmacies. From such healthy flour, you can make delicious homemade bread, which is not inferior in quality to store-bought bread, and in terms of benefits is even superior to it. Here are some simple recipes for homemade bread.

Is it possible to eat black bread when you are losing weight?

Baking made from rye flour is considered beneficial for the body and is familiar to everyone since childhood. It is possible to eat black bread when you are losing weight, but in moderation. It must be baked from wholemeal flour. Products made from it retain a lot of nutrients and fiber. It will be especially useful to eat a slice in the morning. This will help activate the digestive processes.

Types of bread for diet

There are a lot of products offered by modern stores, which is why it is sometimes very difficult to make your choice. There are several types of dietary bread:

1. Rye. With a low glycemic index, rich in magnesium, iron, phosphorus, vitamins.
2. Grain. It is higher in calories than rye, but in moderation such bread will not cause harm during a diet. Contains coarse fiber, the consumption of which helps improve intestinal function.
3. With bran. Well satiates. Bran swells in the stomach, making it impossible for a person to eat many other foods. If you are thinking about which one is lower in calories, feel free to take bran.
4. Alive. Contains many trace elements and amino acids. Digestion requires a lot of energy, which contributes to weight loss.
5. Achloride or salt-free. Contains whey.
6. Biobread. Consists of several types of wholemeal flour. Does not contain flavorings, flavor enhancers, preservatives, or raising agents. Prepared with natural sourdough.

Wholegrain

The product is made from wholemeal flour. There are elements of whole grains: germ, bran. Whole grain bread is rich in fiber, which helps remove waste and toxins from the body. It contains a complex of vitamins that lower cholesterol levels. It keeps you full for a long time and reduces the risk of developing diabetes. Selection tips:

1. Whole grain flour products cannot be fluffy and white.
2. The composition should not contain enriched, natural, multi-grain flour.
3. Calorie content can range from 170 to 225 kcal per 100 g.

From bran

Has many useful properties:

1. Bran contains a lot of dietary fiber, which regulates the functioning of the intestines and cleanses it.
2. Reduces blood sugar levels.
3. Prevents constipation.
4. Improves the functioning of the digestive system, helps nutrients be better absorbed.
5. Increases hemoglobin levels. Improves blood composition.

The healthiest baked goods are those containing about 20% grain husks. An adult is allowed to eat no more than 300 g of this product per day; it is advisable to consume the bulk of it before lunch. Dietary baking with bran will not only help you lose weight, it will fill you up very quickly and help normalize intestinal function. The main advantage is that it is rich in vitamins and minerals, which the body is severely lacking during diet.

Reasons not to cut out bread

As it turned out, the right flour product is good for health and you shouldn’t give up bread when losing weight, because:

• Helps cope with frequent mood swings and short temper. According to experts, the product perfectly fights stress (this paradox is explained by the high level of vitamin B).
• Healthy, low-calorie bread contains fiber, which is important for both weight loss and bowel function.
• Allows you to forget about the feeling of hunger for a long time (thanks to slowly digestible carbohydrates).
• Increases muscle mass.

A high-quality flour product contains: silicon, magnesium, iron, phosphorus and other vital minerals.

What can be replaced

To reduce your consumption of even low-calorie “Borodinsky” or other dietary bread, pay attention to the following products:

• durum wheat pasta;
• legumes;
• cereals (especially buckwheat, pearl barley and rice).

If attempts to replace bread with the above are unsuccessful, then you can use:

• Diet bread made from rye flour. However, when purchasing them, you should carefully study the composition. The ingredients should not include margarine or sugar. Such a loaf of bread will not do any good!
• Biscuits are an excellent substitute for baking with yeast. For production, only wholemeal flour, water and salt are used. When purchasing, it is recommended to choose biscuits made from whole grain and rye flour.
• Bran is designed to improve the functioning of the gastrointestinal tract. In addition, they are especially useful for losing weight and removing harmful substances from the body.
• Yeast-free bread helps normalize the gastrointestinal tract and relieves constipation. It is prepared on the basis of oatmeal and low-calorie kefir.
• Lavash is a great alternative to bread when you can’t resist the temptation or you’ve already exceeded the permissible number of pieces during the day. National Jewish flatbreads contain large amounts of calcium and iron. They can also be used to prepare low-calorie rolls with vegetables and seafood while following, for example, a Mediterranean diet for weight loss.

Diet from Olga Raz

The nutritionist is convinced that you can eat delicious flour products and not gain weight. Losing weight on a bread diet from Olga Raz does not imply fasting or eating low-calorie foods. On the contrary, you are encouraged to eat bread - from 150 g per day. Also, the diet menu for weight loss includes fruits and vegetables, fermented milk and meat.

It is noteworthy that the technique involves eating exclusively bread made from rye flour.

Olga believes that you can lose 5 kilograms in a week. Then you should adhere to the same diet, but with the condition that one portion of the product per day must be replaced with slowly digestible carbohydrates.

Diet bread recipe

If you learn how to make your own baked goods at home, you will be one hundred percent sure that it contains only high-quality and healthy ingredients. You will be able to choose a bread recipe for your diet, the taste of which will meet all your requirements. Products are baked in an oven or multicooker. It is especially convenient to make them using a bread machine. This device not only bakes the product, but also kneads the dough. Remember a few simple recipes and be sure to use them.

In the oven

• Cooking time: 125 min.
• Number of servings: 8 persons.
• Energy value of the dish: 1891 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

The first oven recipe you will read is very unusual. There is not an ounce of flour in the baked goods. Bran, cottage cheese and eggs are put there. It turns out not only low-calorie, but also very tasty, which is very important for people who eat dietary products. It is recommended to use the product prepared according to the following option in the morning or for lunch.

Ingredients:

• eggs – 8 pcs.;
• ground coriander – 1 teaspoon;
• low-fat cottage cheese – 240 g;
• salt – 2 tsp;
• oat bran – 375 g;
• dry yeast – 4 tsp;
• wheat bran – 265 g.

Cooking method:

1. Using a meat grinder, mill or other suitable object, grind and mix the two types of bran. Place them in a deep bowl.
2. Add yeast, eggs, mix everything thoroughly.
3. Add grated cottage cheese. Add coriander and salt. Knead the dough.
4. Line one deep silicone mold with parchment. Place the mixture on it, smooth it out and let it sit for about half an hour.
5. Preheat the oven to 180 degrees. Place the pan on a baking sheet and cook for an hour.
6. Moisten the crust of the finished loaf with warm water. Cover the pan with a towel. It is recommended to cut dietary baked goods after they have cooled completely.

Dukan bread recipe in the oven

• Cooking time: 65 min.
• Number of servings: six.
• Calorie content of the dish: 1469 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

The recipe for Dukan bread in the oven is easy; it will take a little more than an hour to repeat it. Baked goods prepared in this way can be eaten at all stages of the diet, but during the “Attack” you should not add grains to it. The bread is suitable for making light sandwiches. It is prepared using kefir with the addition of bran, eggs, and seeds. If desired, you can add chopped herbs to the dough.

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Ingredients:

• oat bran – 8 tbsp. l.;
• ground pepper - a pinch;
• flax seeds – 1 tsp;
• wheat bran – 4 tbsp. l.;
• soda – 1 tsp;
• eggs – 2 pcs.;
• sesame seeds – 1 tsp;
• salt – 2-3 pinches;
• low-fat kefir – 1.25 cups.

Cooking method:

1. Grind the bran. Combine them with eggs, salt and pepper.
2. Dissolve soda in kefir to extinguish it. Adding the fermented milk product gradually, knead the dough.
3. Immediately place the mixture into the mold and let it sit for a while.
4. Preheat the oven to 180 degrees.
5. Sprinkle the workpiece with two types of seeds. Place in the oven. Cook for 40 minutes.

Trans fats, pesticides, GMOs – myth or reality?

Myth. No GMOs were detected, this was shown by a screening method for qualitative determination of regulatory sequences in the genome of GM plants.

No pesticides were detected, even in trace amounts. We would like to add that when studying the bread MPC for this indicator, an extensive analysis was carried out - on 140 common pesticides that can be used to treat cereals during growth and ripening.

The content of trans fats (and at the same time the peroxide value of fat) was not studied for one simple reason: bread has very little fat (in our samples - from 1 to 12%). And, accordingly, it is impossible to extract enough fat to check for its peroxide value (indicating the degree of rancidity) and for the presence of trans fats. If, hypothetically, detection methods were so advanced that they could detect both, then we would be talking about the most minimal doses that do not pose any danger to the body.

Dukan bread recipe in a slow cooker

• Cooking time: 75 min.
• Number of servings: two.
• Calorie content of the dish: 597 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

If you don’t have an oven or don’t like to use it, remember the popular recipe for Dukan bread in a slow cooker. Making such dietary baked goods is very easy. It should turn out tasty and complement any dietary dish well, both first and main, and can be used as a basis for sandwiches. A slice contains very few calories.

Ingredients:

• oat bran – 8 tbsp. l.;
• salt – 2 pinches;
• dry herbs – 2 tsp;
• baking powder - 2 tablespoons;
• eggs – 4 pcs.;
• wheat bran – 4 tbsp. l.;
• low-fat cottage cheese – 4 tbsp. l.

Cooking method:

1. In a large bowl, thoroughly whisk the eggs and salt.
2. Add dry herbs, baking powder.
3. Grind the bran in any way convenient for you. Add them to the egg mixture, kneading the dough.
4. Add pureed cottage cheese. Stir the mixture until it becomes homogeneous.
5. Grease the multi-pan with a minimal amount of vegetable oil. Spread the dough over it.
6. Cook on “Baking” for 40 minutes. After the specified time, carefully turn the bun over and leave it in the appliance for another 10 minutes to brown.

Useful properties of the product

Low fiber intake causes most of the digestive tract problems in modern people. Refined food products, which are completely purified from natural fibers, contribute to the disruption of the proper functioning of all body systems. To solve this problem, food today needs to be enriched with special grain husks in granular form; you can also eat bread with bran. The benefits of this product are quite obvious. Dietary fiber, which is part of bran baked goods, helps regulate the functioning of the gastrointestinal tract, eliminates and prevents constipation, promotes the elimination of cholesterol and toxins, prevents the occurrence of atherosclerosis, increases hemoglobin in the blood and qualitatively improves its composition.

Content:

• Useful properties of the product
• Effect of the product on weight loss
• Who should not use the product
• Home cooking
• Diet bread according to Dukan

Unrefined fiber lowers the glycemic index of baked goods. This product is great for weight loss, improves the absorption of nutrients from food, and helps cleanse the walls of the digestive organs. Grain fiber is very useful for iron deficiency; it, being a natural adsorbent, solves many problems with skin, hair, fungal diseases and allergies. The disadvantage of bran bread is its specific taste, shape and consistency of the finished product.

The beneficial effects of the product on the human body depend on the proportions of bran in the recipe. The most valuable are baked goods, to which about 20 percent of grain husks are added. However, abuse of such a product can lead to side effects and negative consequences. An adult should not consume more than 30 grams of dry grain shells per day, but it is almost impossible to determine their amount in ready-made store-bought bread. Therefore, if you already eat bread with bran, then no more than 300 grams per day in the morning. If you experience discomfort in the gastrointestinal tract, you should stop baking until the symptoms completely disappear, and then start consuming it in smaller quantities.

The most useful bread with bran is divided into several subtypes, depending on the effect on human health and the methods of its preparation.

He can be:

1. Whole grain, which is necessary for diabetes, high cholesterol, excess weight and diseases of the cardiovascular system.
2. Live, which is prepared using starters based on sprouts and whole wheat grains. Living bread with bran is useful for vitamin deficiency and excess weight.
3. Biobread made exclusively from ingredients of natural origin - seeds, nuts, different types of flour, vegetables (carrots, celery, pumpkin, tomatoes).
4. Bread made by removing moisture from bran bread. This is a light and tasty product, but there is a risk of purchasing low-quality products in which the manufacturer has added flavor enhancers and other artificial substances.

The store range of bran bread is quite wide; it is important to choose exactly the product that will be useful for a particular organism. If you can’t find one ready-made, you can easily bake it at home.

Recipe for bread with bran in a bread machine

• Cooking time: 195 min.
• Number of servings: 6 persons.
• Energy value of the dish: 1165 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: easy.

The recipe for bread with bran in a bread machine will appeal to all owners of this kitchen appliance. The baking process takes a long time, but there is no need to knead it manually. You just need to load all the products into the bread machine mold, select the appropriate mode, and the device will independently prepare the dough and let it rise. It is absolutely safe to eat and contains few calories.

Ingredients:

• water – 0.2 l;
• flax seeds – 2 tbsp. l.;
• wheat bran – 4 tbsp. l.;
• rye flour – 0.2 kg;
• vegetable oil – 4 tbsp. l.;
• kefir – 0.4 l;
• dry yeast – 2.5 tsp;
• salt – 1 tsp;
• sugar – 2 tablespoons;
• wheat flour – 0.5 kg.

Cooking method:

1. Pour heated water and kefir into the bread maker mold.
2. Add salt and sugar.
3. Add bran, crushed to flour. Add flaxseeds.
4. Pour sunflower oil into a bucket.
5. Sift both types of flour and add to the rest of the products.
6. Add yeast.
7. Set the “Basic” mode (depending on the model of the device, the name may differ, the main thing is that the total cooking time is three hours). You can set the degree of crust frying at your discretion. After three hours, remove the finished loaf from the bread machine and serve. Don't cut hot.

Yeast-free rolled oats bread

How is homemade bread different from store-bought bread?

Very often, store-bought bread contains yeast, which is made from harmful chemical components, for example, sulfuric acid, bleach, sodium hydroxide, orthophosphoric acid. These and many other chemicals, according to the state standard GOST 171-81, are used to produce yeast.

Ingredients for yeast-free bread:

• milk or kefir – 1 glass
• vegetable oil 2 tablespoons (preferably unrefined)
• whole grain flour (wheat or rye) – 2 cups
• honey – 2 tablespoons
• rolled oats or oatmeal – 1 cup
• baking soda (slaked with vinegar) or baking powder
• salt – 1 teaspoon
• coriander, pepper or cumin

Cooking method:

1. Grind honey with vegetable oil, add milk or kefir and mix.
2. Grind oatmeal in a blender.
3. Pour crushed oatmeal, flour, soda, salt and spices into the first mixture.
4. The resulting dough should be of such a consistency that it can be molded into a brick or round shape.
5. Place the finished dough into a greased pan and sprinkle with oatmeal flakes on top if desired.

The finished bread can be cut and stored in the freezer. Homemade bread is especially useful because it does not mold, but becomes stale. You can make Russian bread soup from stale bread.

Angela at mealtime!

Dietary bread in a slow cooker

• Cooking time: 115 min.
• Number of servings: three.
• Energy value of the dish: 732 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

Fragrant dietary bread is prepared quickly in a slow cooker. In the refrigerator it will remain fresh for almost a week, without turning stale or spoiling. Making dietary baking is easy; you need to prepare the ingredients, knead the dough, place it in the bowl of the device and bake at a certain setting. The loaf turns out dark, with a dense structure and an amazing smell.

Ingredients:

• water – 150 ml;
• sugar - half a tablespoon;
• ground coriander – 0.5 tsp;
• malt – 0.5 tbsp. l.;
• rye sourdough – 200 ml;
• salt - a pinch;
• vegetable oil – 1.5 tbsp. l.;
• oat flour – 175 g;
• rye flour – 175 g.

Cooking method:

1. Place malt, sugar, and salt in a large bowl. Stir.
2. Add chopped coriander.
3. Pour in vegetable oil and water, mix the ingredients thoroughly.
4. Add both types of flour, after sifting.
5. Pour in the starter gradually, starting to knead the dough.
6. Having received an elastic and homogeneous mass, place it in the multicooker bowl, having previously greased the walls and bottom with vegetable oil.
7. Set the mode to maintain a temperature of 40 degrees. Keep the dough like this for about 8 hours.
8. Turn on “Bake” for an hour. Cool the loaf, cut and serve.

How to properly store bread?

– Bread is a perishable product that should preferably be consumed within the first one or two days after purchase. Products that are produced without packaging and sold in a plastic bag have a shelf life of 24 hours. Packaged wheat bread can be stored for up to 72 hours, rye-wheat bread for up to 96 hours, says Marina Kostyuchenko

. – As for storage location, those who love fresh bread can store it in a bread bin.

Those who want to maintain a crispy crust should store the bread in a paper bag; if you need long-lasting softness and freshness - in cellophane.

There are no objections to storing in the refrigerator, but you need to take into account that in the cold the bread quickly becomes stale. If you bought a lot of bread and didn't eat it, put the bread in the freezer and then defrost it at room temperature.

Protein bread recipe

• Cooking time: 135 min.
• Number of servings: 4 persons.
• Calorie content of the dish: 1821 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

If, in addition to other qualities, you value variety in dietary baking, remember the recipe for protein bread. It contains a little more calories than previous flour products, but it tastes good and is not at all bland. Unlike other types of dietary baked goods, protein baked goods come out not clogged and dense, but slightly fluffy and soft. Learning how to cook according to this recipe is a must for all people who want to lose weight.

Ingredients:

• whole grain wheat flour – 100 g;
• salt – 2 tsp;
• wheat bran – 40 g;
• baking powder – 20 g;
• sweet almonds – 200 g;
• egg whites – 14 pcs.;
• flax seeds – 200 g;
• low-fat cottage cheese – 0.6 kg;
• Sunflower seeds – 80 g.

Cooking method:

1. Preheat the oven to 180 degrees.
2. Pour sifted flour, bran into a bowl, mix.
3. Add salt, baking powder, almonds, flax seeds.
4. Add grated cottage cheese into the mixture in portions.
5. Add the egg whites, whipped until thick and fluffy.
6. Place the dough into the mold. The iron one should be sprinkled with flour, but the silicone one can be used immediately.
7. Sprinkle the workpiece with sunflower seeds.
8. Place it in the oven for an hour. Only remove the loaf when it has cooled completely.

Is it true that bread contains dangerous improvers – semicarbazide and bromates?

The study of the MZZ bread did not confirm this. The content of bromates and semicarbazide was not detected. If they are present in bread, then the concentration is less than the LLOQ (lower limit of quantitation).

Why did we examine bread for these indicators? Let us recall that during a large-scale fan study by Roskachestvo in 2021 of the most popular type of bread - sliced ​​loaves - the presence of bromates was recorded in bread of seven brands. And experts recorded the presence of semicarbazide in loaves of two brands.

Therefore, analysis for bromates and semicarbazide was also carried out for multigrain bread.

Where can bromates and semicarbazide be in bread?

Bromates and azodicarbonamide (from which semicarbazide is formed) are classified as oxidative action improvers. They improve the baking properties of flour, increase the volume, porosity of bread and the elasticity of the crumb.

Our expert Galina Dremucheva

clarifies that in addition to flour, the recipes of many mixtures for multigrain breads include wheat gluten:

— Various seeds, grains, and flakes destroy the cohesion of the gluten framework of wheat and the structure of rye dough, which leads to a decrease in the volume, dimensional stability and porosity of the bread crumb. For example, hearth bread will be flat, with a slightly loose crumb. The addition of dry gluten improves the elastic properties of dough and crumb of bakery products. For this purpose, baking improvers are also added to some MZT bread mixtures. (Among them there may be bromates - editor's note).

Elena Meleshkina, director of the All-Russian Research Institute of Grain and Grain Products, comments on the situation with improvers.

:

– This is dangerous, since bromates, for example, are carcinogenic substances. But we must give them credit - they really greatly improve the quality of bread.

Russian legislation does not regulate the content of bromates and semicarbazide in bread. However, this is rather a drawback of modern legislation - bromates, which we use as a flour improver and as a food additive in bread, have long been prohibited in Europe!

– The only document that limits the use of these improvers in the Russian Federation is TR CU 29/12 “Requirements for the safety of food additives, flavorings and technological aids.” Bromates and azodicarbonamide are not included in the list of permitted additives, which means their use is prohibited, adds Marina Kostyuchenko

.

Let us remind you that the analysis for bromates as part of the research is carried out experimentally by Roskachestvo in order to assess the potential danger. Bromates were not found in any of the presented samples of MZT bread, unlike sliced ​​loaves made from wheat flour.

Rye bread with bran

• Cooking time: 255 min.
• Number of servings: five.
• Energy value of the dish: 1312 kcal.
• Purpose: diet.
• Cuisine: European.
• Difficulty of preparation: medium.

Homemade rye bread with bran turns out to be much tastier than any store-bought one, somewhat reminiscent of Borodino bread, but still superior to it. You can prepare such dietary baked goods in special electrical appliances, but now you will be presented with a recipe using an ordinary oven. Be sure to take note of this amazing recipe.

Ingredients:

• milk – 0.25 l;
• rye bran – 60 g;
• sugar – 0.5 tsp;
• rye flour – 150 g;
• salt – 1 teaspoon;
• wheat flour – 180 g;
• vegetable oil – 45 ml;
• dry yeast – 2 tsp.

Cooking method:

1. Mix warm milk with yeast and sugar. Leave for a while in a draft-free place. The liquid should be covered with a foam cap.
2. When fermentation takes place, pour vegetable oil into the mixture and add salt. Stir carefully.
3. Add wheat flour sifted twice. Stir until the mixture becomes homogeneous and thick.
4. Add bran and rye flour in small portions. Keep stirring.
5. When the mass becomes dense, place it on a wooden board. Continue kneading with your hands.
6. Cover the dough with a towel or film and leave it warm for an hour.
7. Grease the mold with vegetable oil.
8. Punch down the dough. Place it in the mold. Leave it to rise for another hour.
9. Preheat the oven to 185 degrees.
10. Using a sharp knife, make several shallow diagonal cuts into the dough. Place the pan in the oven for an hour and a half.

With barley

Product basket:

• wheat flour – 200 g
• barley flour – 150 g
• dry yeast – 5 g
• milk – 200 ml
• chicken egg - 1 unit.
• sea ​​salt – 5 g
• ghee - 1 tbsp. l.
• corn oil – 70 ml

In this recipe, you can replace barley flour with barley ground in a coffee grinder, bran, rice, corn or buckwheat flour.

Let's start cooking:

1. Combine milk with yeast, egg and melted butter. Mix everything.
2. Gradually stirring, add flour to the milk.
3. Mix the dough until it reaches a consistency reminiscent of sour cream.
4. Grease the baking dish with corn oil, pour out the dough and place in the oven preheated to 200 degrees. Bake for about 35 minutes.