Whole grain flour is incomparably more useful than other varieties, because thanks to the special processing of the cereal, which preserves the particles of most of the grain shell, it retains a high content of vitamins, microelements, proteins and fiber. Take care of your health - bake whole grain bread, pancakes or make charlotte.
Whole grain bread recipe
Ingredients:
- 600 g of whole grain flour;
- 1 tbsp. water;
- 2 tsp dry yeast;
- 1/3 tsp Sahara;
- 0.5 tsp salt;
- vegetable oil.
The dough needs warmth to rise. If your kitchen is chilly or drafty, place the bread base in a 35oC preheated oven.
Heat the water to 40oC, dilute the yeast in it, add sugar, salt and stir everything thoroughly until the dry products are dissolved. Let the mixture swell for 10 minutes to almost double, and stir in 3/4 of the flour. Knead the dough, roll into a lump, cover with a clean towel or cling film and leave for 1 hour.
Pour the remaining flour into the dough, mash it and place in a small deep rectangular baking sheet, greased with vegetable oil. Soak the uncooked bread for another 40 minutes warm. Preheat oven to 200oC and bake the dish for 40 minutes. Check its doneness by piercing the baked goods with a toothpick. If it's dry, the whole grain bread is ready.
Whole Wheat Pancakes
Ingredients:
- 200 g whole grain flour;
- 70 g of wheat flour;
- 3 tbsp. milk;
- 0, 5 tbsp. water;
- 3 chicken eggs;
- 50 g butter;
- 1 tsp Sahara;
- 0.5 tsp salt;
- vegetable oil.
Beat the eggs in a separate bowl and add them to the warmed milk in a thin stream, stirring constantly. Melt the butter and stir in the egg and milk mixture. Add sugar, salt, both types of flour there and mix everything well so that there are no lumps left. Place the pancake batter bowl in a warm place for 20 minutes. Pour boiled water into it and stir until smooth.
Take a skillet with a thick bottom, heat it over high heat and drip vegetable oil on the bottom. Take about 2/3 of the ladle of the prepared flour mixture and quickly pour it into a preheated bowl, giving the pancake a round shape and even thickness. After 40 seconds, turn it over to the other side, gently prying it with a spatula, fry for the same amount of time and discard it on a wide dish.
Whole wheat charlotte
Ingredients:
- 140 g whole grain flour;
- 1 tbsp. Sahara;
- 3 chicken eggs;
- 4 sour apples.
If you use sweet and sour apples, reduce the amount of sugar to 1/2 and 1/3 cup, respectively.
Peel the apples, cut the cores and cut the flesh into longitudinal slices. Place them on the bottom of a heat-resistant mold, preferably a silicone one. Mash eggs with sugar and combine with double sifted flour. Cover the fruit with the batter, place the crockery on the lowest level of the oven and bake the charlotte at 180oC for 40 minutes.
