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Below are the ingridients that are required to make a tasty Whole wheat grain bread:
- You need 4 cup of warm water.
- Get 1/2 tbsp of dry yeast.
- Get 1/2 cup of wholegrain buckwheat flour.
- Prepare 1/2 cup of whole grain barley flour.
- You need 1/2 tbsp of salt.
- Take of Oil spray.
- Take 1/2 cup of ground flax seeds.
- Prepare 1/2 cup of sunflower seeds.
- Provide 1/2 cup of pumpkin seeds(optional).
- Use 1/2 cup of rolled oats.
- Take 1/2 cup of wheat bran.
Done with the ingridients? Here are the steps on producing Whole wheat grain bread:
- Add 4cups of water to a large bowl.dissolve yeast and let it form bubbles.
- Then add seeds, oats, wheat bran and stir.
- Add buckwheat, barley and rye flours to the water yeast mixture, sliwly and steady stirring.
- Then add whole wheat flour one cup at a time, stirring continuously until the dough is dry enough to knead by hand.
- Make sure to add salt with last cup of flour and it steadily stops fermentation.
- Place the bowl on a hard surface and start kneading until the dough is smooth, elastic and non sticky.
- Now keep it aside for rise for about 20minutes by covering with a samp cloth.
- After that again knead the dough by adding oil to it, to make it softer.
- Now divide the dough into thre portions and shape it as loaf or bunn.
- Now with the help of pairing knife give slight thin cuts on bread.
- Now place it in oven for about 25 minutes until brown. Avaid burning.
Whole-grain bread newbies can start with this tender oat bran-topped loaf with a slight molasses sweetness. "It's surprisingly moist and fluffy," said one panelist. Whereas whole-grain bread contains the entire kernel of wheat and other grains (like oats or barley), whole-wheat bread only contains the kernel of wheat. "Whole wheat is a great option," explained Brianne Bell, a registered dietitian and operator of the Frugal Minimalist Kitchen. Be sure to look for flax breads made with minimal ingredients, such as whole-wheat and/or sprouted whole-grain flours, yeast, water, salt, and flax seeds. Whole grain flours need to absorb more liquid than breads made with only white wheat flour. When you add the liquids to your dough, it should have a slightly wetter texture than normal.
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