Handmade bread is not only tasty, stylish and profitable. First of all, these are vivid impressions of creativity, the joy of the process and the result. The smell of freshly baked fresh wheat bread gives an unexpected drive, which is worth experiencing at least once in a lifetime.

Calorie content, nutritional value and BJU of wheat bread

White bread is far from a dietary product. For the first time, magnificent pastries from wheat flour and yeast were prepared in Ancient Egypt as a delicacy to the Pharaoh's table. And like any delicacy eaten in large quantities, it can harm the body.

You should take into account the calorie content and nutritional value of this product, including it in your diet.

When compiling the menu, a table of values ​​will help you navigate.

Content in 100 g of ordinary white bread:

  • protein - 8 g;
  • carbohydrates - 48.8 g;
  • fat - 1.5 g.

With a relatively low calorie content - 244 kcal per 100 g - this product has a very high content of carbohydrates.

If we consider the norm 2000 kcal per day, then the nutritional values ​​are as follows:

  • proteins - 12%;
  • fats - 2%;
  • carbohydrates - 18%;
  • calorie content - 12%.

Oven homemade wheat bread

Starter, or sourdough, is a type of dough containing lactic acids and yeast at the same time. It gives the bread splendor, rich shades of taste and increases the shelf life. In Europe, it is called the maternal test.

Sourdough is prepared in advance and regularly fed. With tireless care, she can live for years.

  • Mix equal amounts of flour and boiled water. Put in a quiet place without drafts, tightly covering with a lid. During the ripening process, the starter does not need to be mixed and shaken frequently. The ideal temperature for yeast to work is 25 - 27 ºС.The dough is placed under the same conditions. After a day, the yeast, which is always present in the air, will settle and multiply in a nutrient medium.
  • Top dressing with the same amount of products is carried out daily for 5 to 7 days. Mature sourdough picks up bread better, so no need to rush.
  • Next, the workpiece is stored in the refrigerator. They feed it once every 5 to 7 days or after use to restore volume.

Before use, the starter must be kept in the room so that it is warmed up.

For 0.5 kg of flour:

  • 300 ml of water;
  • 60 g of sourdough;
  • 20 g of salt.

Starter bread can be high and porous if you prepare two types of dough for it.

  1. Fresh dough is prepared so that the flour is more swollen. It will develop more gluten, which means that the dough will hold more air bubbles. So, combine half the flour and water, hold under the film for 12 hours.
  2. For the dough dough, mix the rest of the ingredients. In good conditions, the dough will rise in six hours.
  3. Combine and knead both tests. Half an hour, the dough rests, and a deeper connection of elements takes place in it.
  4. Then form a loaf. For two to three hours, it is placed directly on the baking sheet.
  5. Preheat the oven to 230 ºС. Place a hot water pan on the bottom. Bake the first quarter of an hour with steam. The same amount without steam.

On rye sourdough

Rye sourdough is prepared in the same way as wheat. Moreover, wheat yeast can be turned into rye. It is enough to feed her a couple of days with rye flour and water (1: 1: 1) every 10 to 12 hours.

Ingredients:

  • 10 g rye sourdough;
  • 800 g of flour;
  • 500 ml of water;
  • 30 g of sugar;
  • 20 g of salt;
  • 30 g of butter.

Then everything is pretty simple:

  1. For dough, mix the starter and 200 g of flour and water. Leave for 12 hours.
  2. For the dough, combine the remaining ingredients with a dough. The dough fits for two hours.
  3. Form a loaf. From the test you can make two. To make the bread come out tall and lush, first stretch the dough, then fold it in an envelope, overlap the edges.
  4. Stack the blanks in the form with the seam down. The same technique is used to knead the dough during the proofing process.
  5. Bake at 250 ºС, the first 15 minutes with steam. Reduce heat to 210 ºС and observe the color of the crust.

Yeast Wheat Bread

Ready-made yeast, live or quick-acting in powder, is sold in stores. Dry yeast needs half as much as living yeast, that is, any recipe can be adapted to those products that are available.

Read also:multicooker bread

Ingredients:

  • 500 g flour;
  • 300 ml of water;
  • 10 g dry yeast or 20 g fresh;
  • 20 g of salt.

To ease the kneading of the dough, the surface of the table and hands are generously lubricated with vegetable oil. The dough will glide well and will not absorb excess flour.

  1. Mix the ingredients.
  2. Transfer the dough onto a batch board. It is necessary to knead it to elasticity, without waiting for the active work of the yeast.
  3. Leave the dough for proofing for a half hour in a warm place without drafts.
  4. Formed loaf, put it in a mold or on a baking sheet.
  5. For half an hour the dough should "rest".
  6. Bake bread at 200 ºС a little more than half an hour.
  7. To prevent the crust from being too hard, wrap the loaf in a damp towel and leave to cool on the wire rack.

Made from wheat flour

Wheat flour makes excellent soda bread or Irish bread. No yeast is needed to make it. Bread rises due to the reaction of soda and lactic acid.

For 350 ml of any sour-milk drink:

  • 450 g of flour;
  • 15 g of soda;
  • 15 g of salt.

In bread, you can add honey, spices and herbs to taste.

  1. The components are mixed very quickly, as carbon dioxide emission immediately begins. It is necessary to preserve all its bubbles in the test.
  2. Although the dough is a little liquid, it is possible to form a bowl for hearth bread out of it. But it’s even easier to use the form.
  3. Bake at 200 ºС for about 40 minutes.

Cooking in a bread machine

Manufacturers of smart technology claim that the bread machine will cope with the process of making bread itself.Often, several recipes are provided in the kit. However, some nuances depend on human hands.

Ingredients:

  • flour - 370 g;
  • water - 250 ml;
  • sugar - 15 g;
  • salt - 10 g;
  • vegetable oil - 50 g;
  • dry yeast - 11 g.

Tricks of experienced bakers:

  1. Water needs to be used heated to 35 - 40 ºС.
  2. Yeast should not mix with water and salt before kneading the dough.
  3. Sugar and salt should be dissolved immediately in water.
  4. Place all products in a special container.
  5. According to the instructions, select the mode for making wheat bread.
  6. About 750 g of dough is obtained from the products used. This must be specified in the program.
  7. Select the desired crust color on the control panel.
  8. The device itself kneads the dough, but it will not be superfluous to look after this process. Sometimes a couple of tablespoons of water or flour can completely change the quality of the dough.
  9. Proofing the dough is a delicate process. It is better not to disturb the microclimate created under the cover of the device, and not to look there out of curiosity.
  10. After waiting for the signal of readiness, you should slightly cool the bread in the bowl, and then shift it to the wire rack.

Recipe from Julia Vysotskaya

Yulia Aleksandrovna bakes wheat bread in the oven, in the most common split cake mold. And without special equipment, she gets delicious bread with a crispy crust.

For 1 kg of flour:

  • 700 ml of water;
  • 14 g of salt;
  • 14 g high-speed yeast.

Flour is also used the most common, not baking.

  1. Mix sifted flour with yeast and salt. To fill with water.
  2. Make the first batch with a spoon.
  3. Pour a lot of flour onto the board. Put the dough in it and knead with your hands. The dough will get how much flour is needed and stop reaching for the fingers. You need to work not very aggressively. Hands should feel light and supple dough.
  4. Put the whole mass in a bowl greased with olive oil and cover with a towel.
  5. Nakhodka Yulia Alexandrovna: the ideal place for proofing the dough is the upper cabinet with a door. There are no drafts, and all the warm air from the kitchen goes upstairs. The dough should spend in the cupboard for an hour and double in volume. If the bowl is deep enough, it will not “run away”, therefore there is no need to check it.
  6. After an hour, you need to knead the dough, grease the bowl again and put it back. Sprinkle generously with flour on top.
  7. Return to the locker for another hour.
  8. Trying not to disturb the layer of flour, place the dough in the mold and put in the oven preheated to 250 ºС.
  9. After a quarter of an hour, reduce the heat to 220 ºС and keep the baking in the oven for the same amount.
  10. Readiness is checked by simple tapping. If you tap on the crust with your finger, a characteristic muffled sound is heard.

According to Yulia Alexandrovna, in order for bread to succeed, you don’t need special equipment or incredible talent, only sincere desire is important. If it does not work out the first time, it will work out on the fifteenth. The main thing is not to lose the desire in the way of experiments.

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