Flour - choice of people who value health

With the advent of automatic bread makers in our homes, many of the lucky owners of this miracle appliance had the choice of which bread to prefer - from wholemeal flour or from a premium product. Of course, white bread with a crispy crust looks much more attractive than a loaf, in the preparation of which the main ingredient is wholemeal. Nevertheless, for those who take care of their health, the choice is absolutely obvious, as it has long been known that so-called wallpaper flour, which is usually obtained from rye, oats or wheat, is much more useful and nutritious.

For example, in the process of grinding wheat grain, the yield of flour grade is only 27%, at a time when the yield of the whole meal is 96%, which is direct evidence that it includes almost all the cereals, including the shell, and , The waste is truly minimal. The wholemeal flour has a unique nutritional value, thanks to the embryo contained in it - a real nutritive mine, which contains vitamins, minerals, a small amount of fat and, most importantly, prolongs youth, vitamin E. Gray shade of flour is given, included in its composition Bran particles. If to compare with white, the meal of coarse grind loses to it by germination and airiness.

Myakish does not get so elastic, and bread rises harder than white. But on the other indicators, whole-grain flour is significantly ahead of other varieties, judge for yourself: it contains in abundance mineral salts of iron, magnesium, calcium, phosphorus, vitamins B and E, protein substances. In addition, the fiber, which is completely removed from flour belonging to the highest grade. According to the opinion held earlier, it was considered a ballastless useless substance and only after years, it became known about the beneficial properties of fiber, which is part of the grain shells. Cereals differ from fruits and vegetables with coarser fiber, but it is this peculiarity that contributes to rapid saturation, passing through the digestive organs, it envelops the intestinal tract and completely cleans it from unintegrated particles. Flour, thus, thanks to the fiber has an absorbing effect, the natural way out of the body are carcinogens, heavy metals, toxins. In addition, it has now been proven that nutrition for useful intestinal microflora is also served by such an indispensable fiber. Bread coarse long and deservedly acquired the status of dietary, it is included in its diet and willing to get rid of excess weight.

When preparing bread, it is necessary to free ourselves from bad thoughts, for good reason, our ancestors considered this a real sacred activity. Bread, in fact, like a living organism, is able to feel black negativity and a light aura and this is confirmed by people who experienced, when the same recipe and with the same ingredients, it turns out unsuccessful morsel, only because the case started with Bad mood. The bread prepared by believers in the monastery with prayers is also very different, and although there is no muffin in it - the taste of such a loaf turns out to be extraordinary, it is only worth trying once, and will be remembered for a long time.

Wholemeal bread from wholemeal flour

• Wheat flour - 450-500 g;
• Yeast (dry instant) - 10-15 g;
• Vegetable oil - 35 g;
• Salt - 50-60 g;
• Sugar - 20-25 g;
• Water - 300-400 g.

Baking mode - normal.

Bread diet with raisins

• Coarse grinding flour - 250 g;
• Wheat flour - one glass (250 g);
• Vegetable oil - 35 g;
• Sugar - 30-45 g;
• Salt - 10 g;
• Raisins - about a hundred grams;
• Water - 300-450 g;
• Dry yeast - 15 g.

In order to make the raisin mix well in the dough, it is recommended to steam it out in boiling water for 10 minutes before being loaded into the bakery, drain the water and dry the dried fruits with a towel.