Bread from ground bran with flour
4 servings
30 minutes
Bread made from ground bran and flour is a traditional element of Russian cuisine, infused with the warmth of home. Its history dates back to ancient times when bread was not just food but a symbol of prosperity and well-being. This bread combines the tenderness of rye flour with the nourishment of bran, creating a dense, aromatic structure with a subtle nutty undertone. The light crispy crust and soft, slightly moist crumb are perfect for breakfasts with butter or cheese and as an accompaniment to soups and vegetable dishes. Due to its bran content, it is beneficial for digestion and enriches the body with essential microelements. Baked with care, it brings comfort and harmony, filling the home with the warm aroma of authentic Russian bread.
1
Dissolve the yeast in 100 g of warm water, add 50 g of flour and knead well, then place in a warm place for 1/2 hour.
- Dry yeast: 5 g
- Water: 200 ml
- Rye flour: 100 g
2
When the dough rises, add the remaining flour and bran, knead, let it sit in a warm place for 30-40 minutes, then place the dough in a greased mold, let it rise, and bake.
- Rye flour: 100 g
- Bran: 100 g
- Butter: 5 g