Wholemeal buns recipe without yeast. Whole wheat buns

I once published this recipe on my LiveJournal, but it has long been lost on the Internet. It’s a pity, because egg-free, yeast-free buns are an excellent alternative to store-bought bread, which many people simply need. In addition, some mothers find it much more pleasant to prepare something for their relatives with their own loving hands than to buy ready-made products, made unknown by whom and how. Therefore, I am again sharing with you a recipe that has helped and continues to help mothers who care about healthy eating for their children!

Why is store-bought bread harmful?

Let's start with the fact that the harm of white flour is undeniable! Not only do we get lifeless dust after processing wheat grain, but it also contains the notorious gluten. Are you allergic to gluten? Gluten is not about you? I hasten to disappoint! Gluten is about us all! This trick was invented only so that people could calmly continue to eat wheat products (plus oats and rye) without thinking about it. No matter what they say, gluten was, is and will always be a foreign protein for our body! And a gluten-free diet is not just a newfangled trend, but a truly important and useful decision for the health of your body!

By the way, have you noticed what a strong drug this is? It can easily be put on a par with coffee, chocolate and even tobacco! For example, I have greatly reduced the amount of wheat products in my diet, but I cannot completely give them up... The body craves these empty carbohydrates. And children love flour! I am sure that if not you, then in your environment there will definitely be at least one child who eats bagels, cookies, bread and crackers from morning to evening, while refusing normal food, and parents complain and do not know what to do and how to feed your child...

Friends, don’t buy all this for your children! Don't introduce them to white flour! It is clear that one day they will try unhealthy baked goods, but delay this moment as much as possible. Believe me, by doing this you are not depriving your child of joy - on the contrary, you are preserving his health! Even if your child already knows what white flour is, then reduce dishes made from it in your FAMILY diet! I focus on the word “family”, since eating separately from a child is wrong. After all, you are the one who buys with your own hands something that you yourself don’t know how to rid your children of.

What can we do so as not to injure ourselves and our psyche? First, we must understand and admit that there really is a problem. Secondly, at first we will add bran to all flour products that we prepare ourselves, thus increasing the benefits of the product. Thirdly, if we buy baked goods in a store, we try to choose those without yeast and, if possible, made from whole grain rye flour. Yes, this is not a French baguette for you... But what can you do? Who said it would be easy? It is very difficult to get rid of such a drug... I hope everyone who reads me knows about the dangers of thermophilic yeast and there is no need to explain why it is poison. Please note that I am talking specifically about thermophilic yeast, and not about living yeast, this is a fundamental difference. Always read the ingredients! Even bagels and lavash contain yeast (by the way, there are also yeast-free lavashes on sale). Fourthly, crackers and toast can at least sometimes be replaced with raw food bread. They can be prepared very tasty, and the variety of recipes is amazing!

In the meantime, if you really love white bread, I advise you to start getting acquainted with healthy flour products with this recipe! Yeast-free buns will please your whole family. They are good both instead of bread and as a complete independent dish.

Ingredients:

- 350 g flour,

- 300 g of yogurt (kefir, sour cream, whey - whatever is in the refrigerator),

- 80 g butter,

- 1 tsp. salt,

- 2 tsp. sugar (if you like it sweeter, add a tablespoon of sugar),

- 2 tsp. baking powder (can be replaced with slaked soda, 1 tsp),

— dried fruits, nuts as desired.

Preparation:

Mix flour with salt, baking powder and sugar. In a separate bowl, mix yogurt with softened butter. Add flour in parts and knead the dough. The dough turns out sticky. Place the dough on a floured work surface and divide into 8-12 equal parts. We form a bun from each part and place it on a baking sheet covered with baking paper. You can also use a muffin tin, having previously greased the molds with oil.

Personally, my dough turns out thick, but not so thick that I can knead it with my hands, so after thoroughly mixing everything, I put it with a tablespoon into the molds. Next, place the future buns in an oven preheated to 180 - 200 degrees (take into account the features of your oven). The buns are baked very quickly, literally in 20 - 25 minutes. For me, those made with kefir are the most delicious! And it turns out delicious with whey too. I usually make buns with flax seeds, sunflower seeds, and sprinkle pumpkin seeds on top...

The preparation of the dish is elementary! The next day, the buns, however, “tann”, so it’s better, of course, to eat them fresh... But you can reheat them in the oven or microwave if you use them (we stopped using the microwave a long time ago), and the buns will become as fresh! And I also add obligatory bran to the dough, that is, I put not 350 grams of flour, but 250! The remaining 100 grams are bran. At the central market they are ridiculously cheap! A huge package can be bought for 7-10 lei.

I wish you all good luck in the difficult struggle for your health! And... bon appetit!

Yeast-free buns without eggs instead of bread was last modified: June 11th, 2017 by admin

• Recipe author: Unknown
• After cooking you will receive 8 buns
• Cooking time: 2 hours 30 minutes

Ingredients

• 250 g premium wheat flour
• 250 g wholemeal wheat or rye flour
• 320-340 ml water
• 1 teaspoon dry yeast / 20g fresh yeast
• 2 tablespoons of any vegetable oil
• 1 tablespoon honey
• 1 teaspoon salt
• one or two tablespoons (to your taste) seeds for sprinkling - flaxseed, sunflower seeds, pumpkin seeds, sesame seeds

Whole wheat buns - recipe and preparation steps

• Dilute fresh yeast with a small amount of water.
• Sift the flour into a bowl and add dry yeast or fresh yeast solution.
• Gradually add water, olive oil and other ingredients: honey, salt and grain.
• Knead the dough and form it into a ball of any shape. All previous steps can be done in a home bread maker.
• Grease a bowl with olive oil and place the dough in it. The bowl should be covered with linen cloth or polyethylene so that the top of the dough does not weather and dry out. Leave it in a warm place. The dough should double in volume, this takes about 1 hour.
• Then the dough must be kneaded briefly again, divided into equal parts (about 8 parts) and formed into buns. You need to form the buns by tucking the edges of the dough inward so that a beautiful, smooth surface is formed on top.
• Place the buns on a baking sheet, which must first be greased and sprinkled with flour through a sieve or lined with baking paper. Cover the baking sheet with a napkin and leave the dough to rise for about 20 minutes.
• Before baking, the buns should be greased with water and sprinkled with seeds, lightly pressing them into the dough.
• Bake the buns at 210°C for 10 minutes. Then, without opening the oven door, you need to reduce the temperature to 180 ° C and bake for about another 15-20 minutes. Now you should look into the oven and check the readiness; you need to bake until the buns are browned.
• If you don’t like a crispy crust, cover the products with a damp towel after baking.

Bread is the main ingredient in the diet of almost all of us; it is an indispensable product for breakfast or dinner, as well as for snacks. It is worth paying attention to very healthy and tasty bread made from whole grain flour.

Why are whole grain foods so important? Such baking is very useful, since during the processing process the flour is not deprived of valuable ingredients. How to recognize, and what exactly are its advantages?

Why are whole grains important and healthy?

The flour from which they were made is made from whole grains, it includes all its components (germ and shell). The first and highest grade flour has higher gluten content than the highest grade, but it removes the outer layer, which is a valuable source of nutrients. But in whole grain, the outer shell of the grain is ground and remains - this is what makes such baked goods one of the healthiest. Whole wheat breads and rolls are much richer in minerals, vitamins and fiber than regular white flour baked goods.

Why is dietary fiber important?

First of all, it has a positive effect on intestinal functions, fills the digestive system for a long time and takes longer to digest, causing a feeling of fullness. In addition, it removes harmful substances from the body. This has a positive effect on our weight and health. However, it must be borne in mind that such products are not indicated for people with stomach diseases, such as gastritis and others.

How to recognize whole grain baked goods?

Typically, whole grain products are baked with whole grain rye flour. This is because whole wheat flour has a slightly bitter taste. Bread baked from rye flour is heavier and has a brown color. Baked goods should remain moist and fresh for a long time and should not crumble. To make sure that we have truly bought a whole grain product, be sure to read the label - it should contain information that it consists of at least 50% whole grain flour.

But it’s better, of course, to bake such products yourself; baking homemade bread in the oven or bread maker is quite an interesting and exciting activity. Using sourdough, you can bake bread and whole grain rolls without yeast.

Advantages of products made from wholemeal flour:

• help in the proper functioning of the digestive system;
• reducing the risk of various types of heart disease;
• provide a long-lasting feeling of satiety;
• low risk of being overweight;
• reducing the risk of diabetes;
• improving well-being;
• weight control;
• reducing the risk of stroke.

Types of products made from wholemeal flour

We can bake crispy bread from a dough consisting of water and flour, as well as yeast or sourdough. Bread that includes yeast will be thicker and tougher than bread made with rye sourdough. Baked goods are also available to us in various varieties, such as wheat or rye flour.

Whole wheat buns

5 (100%) 1 vote

Still, I couldn’t resist and took up baking bread again, even despite the intense heat. I got up early, kneaded the dough and had wholemeal buns ready for breakfast. Soft thin crust, delicate crumb, small, neat - can you really buy these in a store?! I made the dough using yeast dough, and so that the buns would rise well in the oven and keep their shape, I added wheat flour. The peculiarity of whole grain flour is that it contains little gluten, so for fluffiness it is recommended to add white flour.

To make whole grain buns even tastier and healthier, seeds, nuts, and grains are added to the dough. I don’t have any additives in the dough; I sprinkled the dough with sesame and flaxseed before baking.

Ingredients

To make whole grain buns you will need:

• wheat flour – 3 tbsp. l;
• warm water – 0.5 cups;
• salt – 1 tsp;
• granulated sugar – 1 tbsp. l;
• fresh pressed yeast – 15 g.

• water (warm up a little) – 0.5 cups;
• wheat flour – 120 g;
• whole grain flour – 150 g;
• mustard oil or any vegetable oil – 2 tbsp. l;
• flax seeds and sesame seeds - for sprinkling.

How to make buns with whole wheat flour. Recipe

I crush fresh yeast into smaller pieces. Grind with fine salt and sugar until the consistency of liquid gruel.

I heat the water, the temperature is slightly warmer than room temperature. I pour in the yeast and sift three tablespoons of white flour to quickly ripen the dough.

I stir to make the dough homogeneous. It's as thick as sour cream, not thicker. For simple baking, it is enough to make a liquid dough that does not need to sit for a long time. Cover and place in a warm place for 20-25 minutes.

As soon as bubbles appear and the dough has doubled in size, I stir it and add the desired products one by one.

I add another half glass of warm water. I sift the wheat flour through a fine sieve. There is no need to sift whole grains. I add one and the other to the dough.

I mix with the dough and add vegetable oil. I advise you to try mustard - any baked goods made with it are fluffy and tasty.

I knead the dough. Unlike butter, you don’t need to knead it for a long time. After 7-8 minutes you will get a soft, dense bun. I return it to the bowl, cover and let it rise.

The dough stood warm for a little over an hour. But you need to look not only at time, but at how much it has grown. I knead and start shaping the buns.

I divide the bun in half. Then cut each portion into 4-6 pieces, depending on the size of the buns.

A little about molding. The dough is not very flexible, so you shouldn’t come up with any complicated shapes; it’s better to make simple round buns. So that the top is smooth and there are no voids inside, I flatten it into a flat cake and wrap the edges inward. I pinch the seam.

Turning it seam side down, I roll it slightly, covering it with a bent palm. You will get round buns like those in the photo.

Transfer to a baking sheet lined with paper and cover with a towel or cling film. I put it on the stove and turn on the oven. While it is heating up to 200 degrees, the buns will grow a little.

Before baking, I grease each piece with warm water (or tea, milk), sprinkle with a mixture of sesame and flaxseeds.

I move the baking sheet into the oven, preheated to 200 degrees. Buns made from whole grain flour are baked in the oven for 17-20 minutes. Since the dough is darkish, you need to keep an eye on how brown it is and not let it turn brown.

I cool on a baking sheet. I leave as much as I need for breakfast, put the rest in a container and put it in the refrigerator or cabinet. They say that whole grain buns withstand freezing very well, but I haven’t tried it myself; our baked goods don’t hang out.

My opinion is that wholemeal buns are an excellent substitute for store-bought bread. You can make them large, like for hamburgers, or as miniature as mine. Happy baking! Your Plyushkin.

Today's post is dedicated to a wonderful recipe for buns made from whole grain wheat flour.

I am sure that for many they will become a real find and an excellent alternative to unsweetened baked goods during a period of weight loss. Although, whole grain buns with cottage cheese are perfect not only for those who are losing weight, but also for all supporters of healthy and.

The basis of today's recipe is wholemeal flour. Unlike ordinary, premium white flour, whole grain flour contains all the components of wheat grain created by nature. This means that it contains the necessary vitamins B, E, H, a whole complex of vital microelements and, of course, the insoluble grain shell, which is extremely important for maintaining intestinal health and controlling levels.

To make the buns even more healthy, we’ll supplement the recipe with soft cottage cheese, which will enrich them with good quality protein, and oat bran.

Whole grain buns - photo recipe

To make buns from whole grain flour you will need:

• whole grain wheat flour – 250 g;
• oat bran – 70 g;
• egg – 2 pcs;
• soft low-fat cottage cheese – 500 g;
• vegetable oil – 1 tbsp;
• baking powder for dough – ½ tsp;
• salt to taste.

Ready! Bon appetit.

Buns made from whole grain flour with cottage cheese are very tasty both hot and cold. They can be used as an alternative to bread, for sandwiches, for quick meals at home or at work, you can cut them into pieces and dry them in the oven - you will get delicious crackers.

If you change the recipe a little, you can make sweet buns. To do this, add not salt to the ingredients listed above, but a sweetener to taste (for example, Fitparad), cinnamon or vanilla.

Whole grain buns 145 kcal per 100 grams, protein – 14.0 grams, fats – 3.4 grams, carbohydrates (mostly complex) – 14.0 grams. As you can see, the composition is excellent both for those who are losing weight and for those who strive for a healthy diet.

I would be glad to know your opinion about the recipe in the comments.

Whole grain bread is one of the healthiest types of baked goods, and this has long been no secret to anyone. A healthy food product. The peculiarity of whole grain bread is that whole grain flour is unrefined, with a large amount of fiber and preserved useful elements and vitamins. This bread gives you a feeling of fullness longer, in addition, it is very useful for the functioning of the gastrointestinal tract.

Due to the high fiber content of whole grain flour, less gluten is formed when kneading dough. Therefore, when using only whole wheat flour, the bread crumbles a lot when it is sliced. To avoid crumbling, it is recommended to add a certain amount of white wheat flour to the dough.

To make the dough tender and the products made from it light and fluffy, you should add just one ingredient. This ingredient is cream. Thanks to milk fat, the dough is airy and finely porous. You can bake bread from it, or you can make small portioned buns like donuts, which are very convenient to take with you. By the way, this recipe is perfect for those who have old cream in the refrigerator - the dough with such cream turns out even fluffier.

Cooking time: 2-2.5 hours.
Yield: 8 buns weighing about 100 grams.

Ingredients

• 1 glass of warm water
• 1.5 cups whole wheat flour
• 1 cup wheat flour
• 120 grams of heavy cream (it is best to use homemade cream, which is used to make butter)
• 20 grams of fresh yeast
• 1 egg
• 1 teaspoon salt
• ¾ teaspoon sugar
• 1 teaspoon wheat bran

Preparation

Mash the yeast a little in your hands and place in a deep bowl. Add sugar there too. You need a little sugar, just so that the yeast starts working faster and more actively. Cream will add additional sweetness to the dough.



Mix yeast with sugar and water. Stir the liquid until the yeast is completely dissolved.
Then melt the cream, cool slightly and add to the water. Typically, the dough to which the baked goods are added (cream is also classified as a baked goods) is prepared using the sponge method. But in this case there is not much baking, and the dough will fit perfectly without unnecessary manipulation.



Then add plain and whole wheat flour.



Knead the dough until it becomes smooth - this is a sign that gluten has developed in it, which means it will become very fluffy.



Then collect the dough into a ball and send it to a warm place to rise - it should increase by 2-2.5 times.



Punch down the dough to release excess air. Then divide the dough into 8 parts.



Roll each part into a bun. Place the buns close together in a round or square baking pan.



Cover the pan with the buns with a towel and leave for 30-35 minutes to allow them to rise.
When the buns have doubled in size, brush them with beaten egg so that they become golden brown and delicious after baking.



Sprinkle the tops of the buns with bran.



Bake the buns at 200 degrees in convection mode. If you do not have such a mode, increase the temperature by 10 degrees. Bake the products until golden brown.
Once the whole grain creamed scones are ready, let them cool slightly before removing from the tin. And then complement your favorite dishes with them. Bon appetit!