Sewerage and drainpipes portal / Plumbing / Benefits, harm and calorie content of wholemeal bread. What is the difference between peeled flour and wallpaper flour? What does wallpaper flour mean

Benefits, harm and calorie content of wholemeal bread. What is the difference between peeled flour and wallpaper flour? What does wallpaper flour mean

30.10.2020

There are different types of bread, but not all are equally healthy. In terms of benefits, one of the best is considered to be bread made from coarse flour, which has a unique composition. What varieties belong to coarse grinding, under what names are they sold in stores, is it possible to lose weight and is this product capable of causing harm?

The benefits of coarse bread

Due to its composition, coarse bread helps to normalize increased blood pressure... This is supported by long-term studies conducted at the Boston School of Public Health. There is real evidence that people who regularly eat bread without yeast from wholemeal flour are less likely to develop hypertension.

In the flour from which the product is baked, there are many useful substances and fiber that the body of every person needs. Nutritionists advise to consume up to 85 g of wholemeal bread daily. Fiber from coarse bread normalizes the digestive processes and promotes the elimination of toxins.

In ordinary wheat flour, from which white bread and all kinds of buns are baked, there are no minerals and vitamins. They are rich in the peel of grains, which is present in whole grain flour.

The chemical composition of wholemeal bread

Wholemeal bread is what we almost found out, but we will also list the vitamins and minerals present in its composition:

vitamins B, D, E, PP;
zinc;
iron;
phosphorus;

Fiber has already been mentioned - it is the most valuable of the listed components.

Coarse bread for weight loss

In an effort to lose extra pounds, people sit on the strictest mono-diets and refuse to eat bread in any form. Every nutritionist will confirm that coarse bread is even useful for weight loss. The ratio of BZHU (proteins, fats and carbohydrates) in this type of bread is as follows:

6-7 g of proteins;
up to 1 g of fat;
45-48 g of carbohydrates.

The total calorie content of 100 g of such bread does not exceed 200-250 kcal. In addition, the carbohydrates in the product are not simple, but slow, so you can really lose weight with it. In part, this effect will be due to the improvement of the gastrointestinal tract and the acceleration of material metabolism. For weight loss, yeast-free coarse bread can be used for snacks between meals.

Video

Coarse bread diet

You will be surprised, but diets are even created on bread made from wholemeal rye flour. Consider, for example, a daily diet suitable for losing weight with a similar product:

have breakfast with a couple of slices of bread with a thin layer of hard cheese;
snack on a slice of wholemeal bread and a green apple;
have lunch with vegetable soup with a few slices of bread, as well as 100-150 g chicken fillet baked or boiled;
at an afternoon snack, eat a slice of bread with grated avocado;
have dinner with a couple of slices of bread (you can spread a thin layer of mustard or hummus), brown rice without salt (50-60 g), salad of cucumbers, tomatoes and carrots;
before going to bed, you can have a glass of low-fat kefir or natural yogurt.

To the pluses of such a diet on wheat or rye bread their coarse flours include dietary carbohydrates, ease of cooking, and affordability.

This weight loss system also has disadvantages. You will have to experience a feeling of hunger, and also a little protein and trace elements will enter the body, so you cannot lose weight for a long time using this method (maximum a week). During this time, you will lose up to 3-5 kg of excess weight.

How to bake yourself?

Bread made from coarse flour in a bread maker is easy to prepare - just follow the instructions for household appliances. If this device is not in the house, an oven will do. For cooking, you will need the following set of components:

400 g coarse flour;
200 g wheat flour;
a spoonful of salt;
the same amount of soda;
450 ml buttermilk (non-fat cream).

Mix both flours with salt and baking soda, make a funnel in the middle and pour out the buttermilk. Knead soft dough and spread it on a flat surface. Gradually add flour until the ball rolls up. Divide it into two parts and sculpt two discs about 4 cm thick. Put on a baking sheet sprinkled with flour and make cuts one centimeter deep.

In an oven preheated to 230 degrees, we send two cakes for 15 minutes, and then lower the temperature to 200 degrees and bake for another 10 minutes. A crispy brown crust should form. As you can see, the recipe for coarse bread is very simple and does not require the use of yeast. Try it and you will be pleasantly surprised by its taste.

What's on sale in stores?

Wholemeal bread has a variety of names, so it is not easy to find it on the shelves in stores. Oftentimes, familiar names hide a completely different product that we are looking for. Such varieties are widespread as:

Otrubny;
Borodinsky;
Darnitsky;
Health;
Doctoral;
Rye;
Gray;
Peeled rye flour.

With one of these products in hand, examine the composition on the label. It should not contain flavor enhancers, E-modifiers and other harmful components, but coarse flour or whole grain must be present. Also, bread without yeast is considered more useful - pay attention to this.

About the dangers of wholemeal flour

It is believed that wholemeal bread does little harm to the body. This is due to the fact that bacteria remain in the coarse fractions of roughly ground flour, which do not die during the baking process. This leads to disturbances in the composition of the intestinal microflora and causes disruptions in the digestive processes. In reality, everything is individual, but this is rare.

Another harm of purchased coarse bread or prepared according to a recipe at home is associated with its rough structure for the digestive tract. This is not true for people with healthy gut and stomach. For their organisms, such bread, on the contrary, is much more useful than products made from premium flour.

Flour is an important food product. To obtain it, cereal grains are processed different types... Everyone knows about wheat and rye flour. But what is wallpaper flour, how to make bread and other products from it, read the article.

Wallpaper flour

Depending on the methods of processing the grains, the product has different names: wallpaper flour, whole grain flour, coarse and simple grinding. Wallpaper flour - what is it? These are milled cereal grains, which are a complex biological system.

It includes various parts, representing the following layers:

The germ of the grain and the endosperm. It contains a large amount of easily digestible starch, thanks to which bread, baked goods, pasta are produced. The location is the middle part of the grain.
Bran. They are located between the aleurone layer and the endosperm, are a kind of septum, rich in trace elements and vitamins.
The shell is floral. It is a husk that contains a lot of fiber and dietary fiber that are beneficial for digestion.

Wallpaper flour is a coarsely ground product. The grain size is 30-600 microns. This flour is obtained when the whole grain is milled. For comparison: premium flour is obtained from endosperm particles, their size is 30-40 microns.

Varieties of wheat flour

This cereal flour is the most popular. It is divided into grades depending on the grinding of the grain as follows:

Krupchatka... This type of flour is the most expensive one. Durum wheat is used for production. Swells well when kneading dough.
Top grade. Flour has the most delicate consistency. Large particles are removed using several sieves.
First grade. The product contains small amounts of crushed grain shells.
Second grade. The flour contains more crushed shells.
Wallpaper. It contains bran. Wallpaper flour - what is it? This is a product obtained in the process of grinding whole grains, but not being sieved. According to GOST standards, the output of raw materials is 95%.

Wheat wallpaper flour

This ready-to-eat product contains the same plant fibers as the grain from which the flour is made. But whole grain wallpaper flour contains fewer shells or germs of cereals of this culture. However, it is not homogeneous due to the different particle sizes.

To obtain this flour, the grains are ground once. The resulting grains are large. If you increase them a little, you get cereals. Wallpaper flour is not sieved, even if it is done, a coarse sieve is used. The particles that make up the grain are not separated depending on the size and quality.

Properties of wallpaper wheat flour

This product has the following properties:

Flour has a heterogeneous structure with grains of different sizes.
The product has a high concentration of substances such as dietary fiber, fatty acids.
The composition of the flour is characterized by a high content of minerals.
A large number of beneficial microorganisms and fiber are present.

The chemical composition of wheat wallpaper

Whole grain wallpaper wheat flour is made from whole grain of this type. It contains natural compounds of minerals and a huge amount of vitamins. This compares favorably with other types of product. Flour is rich in vitamins of groups A, E, B, H. It contains calcium, magnesium, iron, potassium, selenium, manganese, sulfur and other elements.

Rye flour

Rye flour in our country is produced in three types:

Seeded... During the production of such flour, fine sieves are used through which it is passed.
Rough... Flour is made using large sieves.
Wallpaper... It is not sifted at all.

You should not generalize peeled flour and wallpaper flour. There is a difference between them. The endosperm (the inner part of the grain) and the shell in each of the varieties are contained in different quantities, this is expressed as a percentage. The product yield for wallpaper flour is 95%, and for peeled flour - 87%.

Rye wallpaper flour

It has a gray color, sometimes a brownish tint is present in it. It contains particles of grain shells. Wallpaper flour, what is it? This is the product that contains the largest amount of bran. Its baking properties are lower than that of varietal flour from wheat, but much higher than it. the nutritional value... Table breads are baked from rye wallpaper flour. This is the most common type.

Rye wallpaper flour is made from whole grain by coarse grinding. It contains large particles. It contains bran, cell membranes. Bread made from such flour is the most useful, as it is rich in the content of three main components: embryo, endosperm and bran. In such bread there are several times more useful substances than in products made from white flour.

Peeled flour

This product has a grayish color with a white, cream, greenish or brownish tint. It contains particles of grain shells. This flour is a very valuable and useful product. Low in calories, it contains many vitamins and minerals. Products made from peeled rye flour are for those who are not indifferent to their health. When baking products from such flour, their shape, elasticity and porosity of the crumb are preserved.

Whole grain and regular flour: differences

The production of ordinary flour consists in the removal of the shell and the embryonic part of the grain, only the endosperm is preserved. Whole grain flour contains everything: endosperm, germ, shell (bran). Such flour contains more oils and nutrients, but it is not stored for long, only a few months. After that, it becomes inedible. Plain flour can be stored for up to two years.

Peeled and whole grain flour: differences

Peeled flour (wallpaper) is a concept that refers to rye cereal culture. The product is not homogeneous in composition, it contains a small part of the bran, which remains after stripping the grains. Products made from such flour are valuable for their high content of nutrients. Whole grain flour is produced in such a way that the grains are ground into powder along with the endosperm, embryos and shells. Everything useful is preserved in such a product.

Application

Wallpaper flour has found widespread use in baking. It is used to make bread, rolls, pancakes, pies, pancakes. It is rarely used for culinary masterpieces. Bakery products made from this flour are saturated with compounds irreplaceable for the human body, the origin of which is natural.

In this regard, nutritionists recommend regular use of products made from wallpaper flour obtained from cereal grains. However, you should be aware that the dough with this flour does not rise well due to large particles in its composition. The wholemeal bread will be low and dense, as if it had not been baked.

The benefits and harms of wallpaper flour

TO useful properties relate:

Preservation of biological value and healing properties.
The content of a large amount of dietary fiber, fiber, which removes toxins and toxins from the body.
The composition is rich in vitamins and minerals.
Due to the listed beneficial properties, it is recommended for people with diseases such as atherosclerosis, diabetes mellitus, obesity.
Regular use of products made from this flour extends the lifespan.

Undoubtedly, the benefits of such flour are great, but there are also disadvantages:

Since wallpaper flour is obtained by grinding whole grains, there may be impurities in their shells. heavy metals and harmful microorganisms, especially if the cereals grew in areas with polluted air.
Due to the one-time grinding of the grains, their particles are large. This injures the mucous membranes of the intestines and stomach. Therefore, people with diseases of the gastrointestinal tract are contraindicated to use bread from wallpaper flour.

Wallpaper flour: recipes

Most often, bakery products are baked from this flour. They are easy to make yourself at home. It takes six hours to bake wallpaper bread without yeast. It is recommended to use it for breakfast, during snacks between meals. Such bread is not contraindicated for people who are fasting.

You will need the following ingredients for baking:

Filtered water - one glass (250 ml).
Vegetable (any) refined oil - 40 ml.
Wholegrain wallpaper wheat flour - 370 g.
Edible salt - 1.5 teaspoon.
Granulated sugar - 3 tablespoons.
Rye malt sourdough - 80 ml.
Wheat flour of the highest grade - 2 cups.

It takes a little longer to bake this bread than yeast bread, but it's worth it. So, step by step instructions:

The multicooker container holds water, sourdough, sugar and salt.
Flour of two types and butter are also poured there.
The container is placed in the oven, the mode is set. The button must be marked "Dough".
After it comes up (after about one and a half to two hours), you need to divide it into koloboks, the number of which is equal to the cells of the mold.
Rolls are formed and placed in pre-oiled and floured cells.
All this is put in the oven for four to five hours for the final rise, only the light is turned on, the heat from which is enough to rise the dough.
After that, the oven turns on at 180 ° C, the bread is baked for 20 minutes.

Pancakes with wallpaper flour

This dish is especially loved by children. But cooking it often with premium flour is very harmful. For everyone to be healthy and eat wholesome food, a dish on wallpaper flour is just what you need. To make pancakes, you need the following ingredients:

Wheat wallpaper flour - 125 g.
Ordinary wheat flour - 125 g.
Whole milk - 400 ml.
Chicken egg - two pieces.
Sugar - two teaspoons.
Edible salt - half a teaspoon.
Vegetable oil - three tablespoons.

Cooking technology:

Wallpaper and plain flour are sieved and mixed.
Eggs, sugar and salt are beaten. You should get a lush foam.
Milk is poured in (half portion).
All the flour is poured in.
The dough is mixed until smooth.
The remaining milk is poured in.
Once again, everything is well stirred and oil is poured in.

A hot frying pan is greased with vegetable oil, pancakes are baked.

It should be noted that whole grain flour has many names: wholemeal flour, wallpaper flour, grain, wholemeal flour, whole.

As we mentioned, wholemeal flour is very healthy and therefore popular with devotees. healthy eating... There are several reasons why whole wheat flour should be purchased and used as often as possible.

Since for the production of this flour, whole grains are used, and not a flour core, the grain shell is preserved, which contains more than 80% of vitamin B, minerals, iron, pectin and, of course, fiber. By consuming whole grain wheat flour bread, your body will receive its daily fiber intake.

Whole grain flour is great for making almost any homemade baked goods. And if a few years ago there was a question: where to buy whole grain flour, now this is not a problem.

Wholemeal bread is obtained with a denser crumb due to the lower gluten content in wallpaper flour. If you want the wallpaper bread to be more fluffy, you can add 1 grade flour. S. Pudov flour is presented in our online store in a wide range. You can mix different types of flour, getting not only delicious, but also the most healthy bread and homemade cakes. Wallpaper wheat flour S. Pudov is suitable for oven and bread maker. Whole Grain Bread Maker always turns out to be very tasty and aromatic.

Recipes Using Whole Grain Flour(try whole flour "S. Pudov" for baking)

Whole grain flour - 560 gr;
Water - 350 gr;
Vegetable oil - 20 gr;
Melted honey - 30 gr;
Dry yeast - 10 gr.
Salt - 1 tsp

To cook this bread in the oven, you need to make a dough on the dough. We mix the following ingredients: honey, dull water, yeast, a little flour. Stir everything well, cover with a clean towel and put in a warm place, make sure that there is no draft.

After about an hour, the dough should double, add the remaining flour, salt and start kneading the dough. Now it is necessary to leave the dough for a short while, so that the wholemeal flour loaf ripens.

Knead and shape the dough again before placing in the oven. The oven must be preheated to 200 C.

Bread is baked for 40 minutes, an appetizing golden crust should appear on it.

Tip: Do not take whole grain bread out of the oven, let it cool slightly on the wire rack. This way you will prevent yourself from soggy crumb.

Wallpaper bread in a bread maker

The ingredients and quantities are the same as for oven-baked whole bread.

The main rule of baking in bread makers is to follow the sequence of placing the ingredients in the bread maker. Each model of the bread maker has its own order of bookmarks, which is described in the instructions. Next, select the "Whole Grain" bread baking mode. Nothing more is required from you, all the work will be done for you.

We also offer you to pay attention to the ready-made bread mixture for whole grain bread, which will make the cooking process even easier and faster.

Great flour! I add it to sourdough and bread. Always a good result. Thanks!

Administrator response:

Hello! I am very sorry that a good product will not have time to arrive on the counter, after a while nothing remains of this GOOD product. I used this flour for several months. I was pleasantly surprised. But having recently bought my favorite discovery, I discovered ... that something was not right. When I bought it for the first time, it was easy to mix, the color practically did not differ from rye. And the last purchase stunned me. I immediately paid attention to the color - practically does not differ from cheap flour of the 1st grade. It is mixed into mucus and is difficult to knead, in comparison with the previous one. WELL, OKAY!! STARTED!! STARTED TO CHALLENGE! SHAME TO YOU! SHAME! I WILL LOOK FOR ANOTHER MANUFACTURER. And you will lose a lot of clients who want to eat healthy food... Very sorry...

Rye flour - unique product food, the value of which is difficult to overestimate. It is obtained by grinding rye grains. The grain consists of a mealy kernel, plant embryo and outer shells. In the production of flour, grain is used in whole or in part. Flour is classified depending on the quality of the grinding.

To obtain finely ground varieties, only the endosperm, the mealy kernel of the grain, is used. The coarser product is obtained by grinding the whole grain.

Several main varieties are made from rye, including peeled and wallpaper flour. The less raw material is pretreated, the coarser the grinding, the more useful qualities is retained in the final product.

It is a popular medium-ground rye flour of white color with a creamy or grayish tint. Before grinding, the so-called "husk" is stripped from the grains of rye - the outer shells, hence the name "peeled". It is a powder of heterogeneous consistency, in which large scaly particles are visually visible.

The reduced content of bran parts does not reduce the value of the product, but significantly improves its baking properties. This variety is one of the healthiest and most sought-after varieties. It is peeled flour that contains the optimal amount of nutrients, trace elements, vitamins.

Since this product consists almost 90% from mealy grain cells, it retains one third more iron, one and a half times more magnesium and potassium than in finer grades. A very important factor is the high content of fiber, which has a beneficial effect on human digestion, removes toxins and harmful compounds from the body. Accordingly, during production, only 10% of waste remains in the form of husks.

It is a common cultivar that represents the coarsest powder... The grain is ground, sometimes without even sifting, so there are rather large particles up to 700 μm... Flour is a powder of dark gray color with prominent brown blotches.

In the manufacture of this grade, the grain is used in its entirety, without pretreatment. Therefore, this flour is called whole grain. It contains a large amount of "cut off" particles of the grain shell, husks - the so-called "bran".

Also, wheat germ remains in the composition, which contain a significant amount of nutrients and fats. The presence of a high content of bran has a beneficial effect on the immune, reproductive, and musculoskeletal systems of a person.

General properties of peeled and wallpaper flour

Both varieties are made from rye grains, so the composition and properties of both products are similar. They have the same energy value. about 296 calories... Both varieties are valuable food products with a rich set of essential and essential amino acids, vitamins, and fiber. Commonly used in Food Industry for the preparation of bakery products.

The technology of production of grades "peeled" and "wallpaper" implies minimal preliminary processing of grain, so they retain the maximum amount of organic matter and dietary fiber.

Rye protein is more complete in comparison with the protein of other cereals. It does not form gluten, it has the unique ability to swell strongly. When there is a lot of liquid, the swollen protein turns into a thick, sticky solution. For a long time, such flour was used to prepare paste - glue for paper products.

The difference between peeled flour and wallpaper

Peeled flour - a type of finer grinding, contains more carbohydrates, starch, but less sugar. The wallpaper, thanks to the gentle production technology, has the maximum amount of vitamins and nutrients.

It is high in vegetable protein, fat and dietary fiber. This flour is richer in macro and micronutrients. It contains 25% more phosphorus, 30% more sodium.

Higher content of potassium, calcium, sulfur, magnesium, fluorine, 25% more copper, twice as much manganese. And also the content of fatty acids, amino acids, vitamin E and vitamins of group B is higher. Therefore, the most useful bread is produced from wallpaper flour.

Unfortunately, the content of vegetable oils does not allow this variety to be stored for a long time. Literally after one and a half to two months, a specific smell and bitter taste appears, which negatively affects the quality of finished bakery products. In addition, the high content of bran parts makes the wallpaper flour heavy and unsuitable for baking in pure form... It must be combined with other, lighter varieties.

"Peeled" grade:

Produced from endosperm mealy cells.
The grain is processed before grinding.
Thinner grind.
Virtually no vegetable oils.
Can be stored for a long time.
Differs in a small amount of bran.
It is actively used in baking.

Wallpaper variety:

Made from whole grains.
Coarse grind.
Contains the maximum amount of bran.
Enriched with oils, vegetable fats.
Differs in high fiber content.
It deteriorates quickly.
Does not have good baking properties.
Higher fructose content.
Contains hemicellulose.

The use of all parts of the grain in production increases the biological value of this variety, but reduces the baking properties.

Both types of rye flour are complete low-calorie product, has a rich taste and medicinal properties... The only negative factor is the high acidity of products from it. This point must be taken into account when planning a diet for people suffering from diseases of the digestive system.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Each of us has probably heard that whole grain flour brings many benefits to the body. It is rich in vitamins, nutrients and is suitable for a wide variety of dishes. Read about what this product is, what properties it has and what foods it can contain.

Whole grain flour - what is it

Whole grain flour (TsZM) is obtained in a special way, due to which all the properties of cereal grains are preserved in it. This method has been used for a very long time, the very first types of bread were made from coarse flour. The grains are processed entirely by a single grinding without sifting, without separating the shell, the inner part of the grain, the germ. The resulting product consists of relatively large particles of different sizes. What properties does it have and how it differs from ordinary. The main advantage is that absolutely all components of the grain are preserved in the product.

The shell is the richest in vitamins and minerals, and it is absent in the composition of ordinary flour, in contrast to whole-ground flour. After a single milling of grain, the product contains many vitamins of group B, H, E, chromium, iron, manganese, calcium. It is believed that the use of dishes made from it has a beneficial effect on the digestive system, heart, blood vessels. The product is rich in fiber, which, when it enters the body, stimulates intestinal peristalsis, does not allow cholesterol to be absorbed. Coarse flour is also capable of causing harm to the body:

Irritates the mucous membrane of the gastrointestinal tract, which is unsafe for people who suffer from gastritis or cholecystitis.
May disrupt the natural intestinal microflora.
Capable of containing particles of heavy metals, if made from cereals growing in places with poor ecology.

Whole grain flours

The product can be prepared from different types of cereals. Depending on this, the following types are distinguished:

rye wallpaper;
oatmeal;
wheat wallpaper flour (coarse grinding);
pea;
peeled rye;
buckwheat;
barley.

How to make whole grain flour at home

The process is not complicated. Useful product is made from cereal grains using one of the following types of equipment:

Household electric or hand mill. The price of this device is rather high, but it is very convenient to use it. To buy mills is only worth those people who have already decided that their diet should contain dishes only from whole grain products.
Blender. The more powerful it is, the better.
Food processor. A device that has an attachment with metal knives will do.
Coffee grinder, spice grinder. A good option for cooking a small amount of food.

Coarse grinding is best done with hand-held appliances, such as a mill, coffee grinder.
The processed grains should be laid out on clean paper in a layer of two to three centimeters and dried in a room that is well ventilated. Stir the product periodically. It will be ready when it stops sticking to your hands.
Store raw materials in a paper or cloth bag in a dry and cool place. It should be used for a month.

What to cook

The product is not very popular because it has a number of specific properties. Whole flour contains a lot of fiber, which makes baked goods poorly suited to baked goods. If you need a beautiful fluffy dough, and not a low crumb, then it is better to use not this, but an ordinary one. If you are interested in flour products that benefit the body, use a coarsely ground product. A lot of products are prepared from it: bread, pies, cakes, rolls and even porridge.

Baking - recipes

There are many sweet and savory dishes that are made from coarsely ground product. Baking from it is very useful for losing weight, because the calorie content is minimal. You can make pancakes, pancakes, pies, tortillas, rolls, muffins, open, closed and puff pastries. Depending on which filling you choose and how you serve your meals, you will end up with desserts or hearty pastries.

Bread

Cooking time: 2 hours.
Servings: 1
Calorie content: 1287 kcal.
Purpose: baking.
Cuisine: English.
Difficulty: high.

Whole wheat bread in the oven can be wheat, rye, oat, or mixed cereal. It is not very easy to bake it, but the result will cause you genuine admiration. Yeast bread prepared according to the following recipe with a photo turns out to be very fragrant, with a crispy crust. It is low in calories and can be eaten even during the period of weight loss.

Ingredients:

czm - 0.4 kg;
salt - 20 g;
coarsely ground oatmeal - 0.1 kg;
bran - 25 g;
brown sugar - 10 g;
warm water - 0.4 l;
instant yeast - 2 tsp

Cooking method:

Set the oven to the lowest temperature and heat the flour for 10 minutes. Sift it several times.
Mix it with salt, sugar, yeast, add water. Knead the dough and immediately transfer to the mold. Cover with foil or towel. Leave it on for an hour. The mass will double.
Bring the oven to 190 degrees. Sprinkle the bran on the bread and bake for 40 minutes. Remove from the mold. Bake for another 10 minutes to create a crust.

Porridge

Cooking time: half an hour.
Servings Per Container: 4 Persons.
Calorie content: 895 kcal.
Purpose: breakfast, children.
Cuisine: European.
Difficulty: easy.

Whole wheat porridge is a great dish that should definitely be included in your family's diet. It is rich in vitamins, nutrients, and most importantly - very tasty and sweet. It is very easy to cook it. If you do this once, then most likely porridge will become one of your all-time favorite breakfast options. Remember how to cook it.

Ingredients:

wheat czm - 3 glasses;
water - 2 l;
honey - 100 g;
berry juice - 2 glasses.

Cooking method:

Boil water. Pour juice there, add honey. Add flour in small portions without stopping stirring.
Simmer the porridge over low heat for 20-25 minutes.
Cool the platter and serve, garnish with fresh fruit or sprinkle with sugar.

Recipes

You already know that the product is suitable for preparing a huge number of dishes. It is a part of pancakes, pancakes, pies and buns, muffins, cookies, gingerbread. If you are interested in savory items, you can try making bread, tortillas, or even homemade pasta. Any dish you cook will turn out to be not only very tasty, but also healthy.

Pancakes

Servings Per Container: 6 Persons.
Calorie content: 1462 kcal.
Purpose: breakfast.
Cuisine: Russian.

Whole wheat pancakes with milk are amazing. You can choose any filling for them: sweet, meat, mushroom, vegetable. They are also good just hot with butter or sour cream. The dish contains few calories, so it is suitable even for people who are on a diet. Learn how to make a long-lasting serving of pancakes.

Ingredients:

wholemeal flour - 0.4 kg;
salt - 1 tsp;
milk - 5 glasses;
sugar - 2 tbsp. l .;
eggs - 4 pcs.;
vegetable oil - 4 tbsp. l.

Cooking method:

Beat eggs, sugar, salt. Add milk and continue stirring.
Add flour gradually. Don't stop whisking.
Pour butter into the dough. Leave it on for half an hour.
Grease a frying pan with butter, or better with a piece of bacon.
Bake the pancakes, scooping up the dough with a ladle, over the heat a little over medium on both sides.

Cooking time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content: 2358 kcal.
Purpose: garnish.
Cuisine: Italian.
Difficulty: above average.

Healthy products are suitable not only for making baked goods, but also appetizing homemade pasta or noodles. Whole-grain pasta doesn't contain too few calories, but it is very nutritious and satisfying. Even if you are on a diet, you can still afford a small portion for lunch. The best addition a small piece of lean meat or a vegetable salad will be added to the pasta.

Ingredients:

czm - 7 glasses;
ground paprika - 4 tbsp. l .;
eggs - 8 pcs.;
dried parsley - 4 tbsp. l .;
water - 50 ml;
dried basil - 4 tbsp. l .;
salt - 1 tsp

Cooking method:

Make a very tough dough with the main ingredients. Add salt, spices, leave it in the bag for half an hour.
Roll into a very thin layer. Roll and cut into thin strips of noodles.
Dry the pasta. It will take up to an hour.
Store in the freezer or cook immediately by adding a teaspoon of salt per liter of water. Cook for three minutes after the noodles float.

Pies

Cooking time: 1.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 3211 kcal.
Purpose: baking.
Cuisine: Russian.

Whole-grain pies without yeast are not as fluffy as rich ones, but this does not spoil their taste at all. You are presented with a recipe with a photo of a dish filled with boiled chicken eggs mixed with green onions, but you can pick up another filling of your choice, including a sweet one. You can try making pies with cottage cheese and raisins.

Ingredients:

whole grain flour - 260 g;
egg yolks - 2 pcs.;
peeled rye flour - 240 g;
sesame seeds;
vegetable oil - 100 ml;
green onions - a bunch;
salt - 1 tsp;
boiled eggs - 10 pcs.;
water - 250 ml.

Cooking method:

Stir the sifted flour with salt, oil and water. Make a ball out of the dough, wrap with plastic wrap and leave for half an hour.
Chop eggs, onions. Fry these foods a little in a skillet.
Roll out the dough thinly. Use a bowl or other suitable object to cut circles out of it.
Place the filling in the middle of each, pinch the edges.
Place the patties in a baking dish. Brush them with raw yolk and sprinkle with sesame seeds. Bake in an oven preheated to 180 degrees for half an hour.

Cooking time: 4 hours.
Servings Per Container: 18
Calorie content: 4504 kcal.
Purpose: baking.
Cuisine: European.
Complexity of preparation: high.

Whole Grain Yeast Buns are delicious baked goods that benefit your body. Their flesh turns out to be porous, and the crust is crunchy. The buns stay fresh for a long time. They can be served with sour cream, butter, jam or condensed milk. If you want to bake fewer rolls, then part of the dough should simply be frozen in the refrigerator, it will not lose its properties.

Ingredients:

whole grain wheat flour - 0.6 kg;
sesame seeds - 40 g;
wheat flour of the first grade - 0.3 kg;
poppy - 2 tbsp. l .;
water - 0.4 l;
flax seeds - 4 tbsp. l .;
milk - 0.2 l;
fast-acting yeast - 2 tsp;
butter - 100 g;
salt - 2 tsp;
sugar - 50 g.

Cooking method:

Sift flour. Stir in yeast, sugar, salt.
Pour in milk and warm water.
Knead the dough, gradually introducing soft butter into it. Do vigorous movements for at least 15 minutes.
Form the dough into a ball. Place in a greased bowl with vegetable oil. Let stand warm for an hour.
Hump the dough. Send him warm again for an hour.
The test should be three times more. Divide it into 18 equal portions. Better to use a kitchen scale.
Roll each piece into a ball.
Combine flax, poppy and sesame seeds. Moisten each bun with a little water and dip the top in the sprinkling or simply crush on top.
Line the baking sheet with baking paper. Lay out the workpieces at a distance from each other. Spread with flour and cover with plastic wrap. Leave to proof for 40 minutes.
Remove the film from the rolls. Bake them in the oven for 10 minutes at 200 degrees, and another half hour at 180C.

Apple pie

Cooking time: 1 hour.
Servings Per Container: 12 Persons.
Calorie content: 3147 kcal.
Purpose: dessert.
Cuisine: European.
Complexity of preparation: medium.

Apple Pie is a deliciously delicious low-calorie dessert that looks great. It will appeal to all lovers of charlotte and other pastries with fresh fruit. Making this wonderful cake is very easy and takes only one hour. If you are expecting guests for the holiday and want to treat them with something useful, be sure to remember how to make this dessert.

Ingredients:

whole grain flour - 0.4 kg;
lemon juice - 2 tbsp. l .;
baking powder - 5 tsp;
cinnamon - 25 g;
sugar - 100 g;
raisins - 100 g;
vanillin - 2 sachets;
starch - 4 tbsp. l .;
butter - 150 g;
apples - 10 pcs.;
eggs - 2 pcs.;
milk - 50 ml.

Cooking method:

Make a dough with flour, 70 g sugar, baking powder, vanillin, butter, eggs and milk.
Divide into two parts, roll each of them.
Place one circle in a baking dish, forming the bottom and sides of the cake.
Toss the sliced apples with the remaining sugar, starch, cinnamon, lemon juice and raisins. Place in a cake base.
Cover the dough piece with the second round of dough, pinch the edges.
Bake in the oven at 190 degrees for half an hour.

Diet cookies

Cooking time: 45 minutes.
Servings Per Container: 4 Persons.
Calorie content: 897 kcal.
Purpose: diet.
Cuisine: European.
Complexity of preparation: easy.

Cookies are an ideal choice for people who prefer diet food and healthy lifestyle supporters. The pastries come out moderately sweet, they are hearty and nutritious. The process of making such cookies will not take you much time. The list of components that make up the dish contains only the most useful and low-calorie foods. Cookies are best served with natural low-fat yogurt or milk.

Ingredients:

whole grain wheat flour - 320 g;
olive oil- 60 ml;
salt - 0.5 tsp;
milk - 230 ml;
baking powder - 0.5 tsp;
honey - 2 tbsp. l .;
soda - 0.5 tsp.

Cooking method:

Combine the flour with salt, baking powder, and baking soda.
Add honey, milk, olive oil.
Knead the dough by hand or in a bread maker, roll into a ball. Leave it on for 10 minutes.
Roll out the dough in a layer that is no more than half a centimeter thick. Cut out the cookies with a glass or other suitable utensil (you can use curly cutters).
Put the pieces on a baking sheet and bake at 180 degrees in the oven for a quarter of an hour.

Cupcake on kefir

Cooking time: 1 hour 20 minutes.
Servings Per Container: 6 Persons.
Calorie content: 1296 kcal.
Purpose: dessert.
Cuisine: European.
Complexity of preparation: medium.

Czm muffins are a wonderful light dessert that can be safely served for morning or evening tea drinking. The recipe is simple, and they cook relatively quickly. You can make one large muffin or pour the dough into special molds and make small muffins that are very convenient to serve and eat. The poppy seed, which is in this recipe with the photo, can be replaced with crushed nuts, the difference in taste will be significant.

Ingredients:

kefir - 3 glasses;
honey - 2 tbsp. l .;
eggs - 2 pcs.;
poppy - 2 tbsp. l .;
czm - 3 glasses;
baking powder - 1 tsp;
soda - 1 tsp.

Cooking method:

Combine flour with baking powder, baking soda, beaten eggs, kefir. Leave it on for half an hour.
Add poppy seeds and honey to the dough. Mix well.
Pour the dough into the molds without filling them to the top.
Bake in an oven preheated to 150 degrees for 50 minutes.

Slimming recipes

There are many low calorie diet foods:

Pear cheese cakes. Grind 0.4 kg of cottage cheese through a sieve. Add 2 eggs and 1 coarsely grated pear. Enter 60 g ZZM, 0.5 tsp. baking powder, a pinch of vanillin. Let the dough sit for 10 minutes. Form curd cakes. Breaded in oat bran. Bake at 180 degrees for 10-15 minutes.
Chapati. Sift 0.25 kg csm. Add 0.5 tsp. salt, 150 ml of warm water. Knead the dough. Leave it on for half an hour under the plastic wrap. Divide the dough into 5 pieces, roll each thinly. Fry the tortillas on both sides in a dry skillet.
Linseed crackers. Sift 150 g czm, add 0.5 tsp. sugar, the same amount of baking powder. Enter 2 tbsp. l. flax seeds, 60 ml milk, stir. Pour in 30 ml vegetable oil, knead the dough. Roll into a layer, cut out the crackers. Place them on a baking sheet, pierce with a fork. Bake for a quarter of an hour in the oven at 200 degrees.

The price

The product is very affordable. You can buy it in supermarkets or ordinary grocery stores, order from the online store with delivery. On sale there are both inexpensive products and goods of elite manufacturers of higher value. The table below shows how much the czm costs: