Wheat bran bread. Bread with bran: benefits and harms, calorie content

“Separating bran from flour is a luxury, and is more harmful to nutrition than beneficial.” (Justus Liebig. “Letters on Chemistry”)

In one of military units In the tsarist army, an emergency occurred - all the officers of the unit fell ill. At the same time, the soldiers, on the contrary, felt excellent. In order to figure out what was going on, a special commission was created. And after a long and thorough investigation, one peculiarity became clear - bread for officers was baked from premium flour, and for soldiers - from wholemeal flour. coarse, with bran.

So what's the deal? Bran has always been perceived as waste from flour milling... It would seem that bread is made from a higher quality product, purified of everything extra flour and must be of the highest quality, because for a long time all the efforts of master bread bakers were reduced to making bread “even more fluffy and whiter.” But no - studies that have been carried out in this area have shown that “tasty and beautiful” does not always mean “healthy”. Therefore, we will try to figure out what bran is and why refined products are useless and sometimes harmful.

But first, we'll delve a little deeper into biology, just to have an idea of ​​what bran is. All we know what a grain of wheat looks like. It consists of three parts, three main elements: germ - small vitamin bomb, capable of giving impetus to the development of a new life; the kernel, which contains sugars and starch - the nutrients of the future plant; the outer shell, the “skin” of the grain, protecting it from shock, temperature fluctuations, moisture and other external troubles.

The wheat germ is the first to give life to the plant, for this it contains enormous biological energy, powerful force, causing grain to germinate in one day. Therefore it contains essential vitamins groups B and E and microelements. The rough shell of the grain, its walls, also contain valuable substances, such as cellulose, lignin (insoluble fiber), pectin (soluble fiber). But the only part of the grain that goes into the production of white flour is the endosperm (kernel of the grain) - a supply of protein, sugar and starch, so during the grinding process the grain loses a significant part nutrients. The finer the grinding and “steeper” grain processing, the less vitamins remain in the flour... Scientists even scrupulously calculated how many nutrients and vitamins a wheat grain loses as a result of fine grinding: vitamin B1 - 86%, vitamin B2 - 70%, vitamin B3 - 80%, vitamin B6 - 60%, folic acid- 70%, iron - 84%, calcium - 50%, phosphorus - 78%, copper - 75%, magnesium - 72%, manganese - 71%, zinc - 71%, chromium - 87%, fiber - 68%.. Depressing numbers. Now It becomes clear why the officers of the military unit, which were discussed above, fell ill, because tasty and expensive bread, cleansed of all impurities, and at the same time of all useful substances, came to their table.

So does this mean that “useless” bran is useful? Scientists have long found out that the grain shell contains great amount vitamin B6 (“calm vitamin” - getting it in sufficient quantity, a person becomes calm and balanced, completely transformed), there is vitamin B12, gluic acid (a vitamin-like substance on which the proper functioning of nervous system, especially when it is overloaded), riboflavin ( organic matter, also necessary for the central nervous system), thiamine (vitamin B1, the most main vitamin, which is contained in bran). In addition, bran contains vitamin E (which ensures the function of reproduction of offspring) and vitamin C (well-known ascorbic acid, the benefits of which it is even indecent to remind), however, there is not very much of it. Bread with bran contains more vitamins than regular black bread. Vitamin B1 is contained in it in its best form - “thiamine”, it also contains vitamin D, vitamin PP ( a nicotinic acid, extremely necessary for the nervous system, proper operation liver and blood vessels), lipomic acid or lopomin (in other words, vitamin H, which serves as an energy “corrector”, as well as the most important factor for the functioning of the liver and heart). And most importantly, all the vitamins contained in whole grains differ from pharmaceutical ones in that it is impossible to “overeat” them or overdose, since the body itself will remove the excess.

It turns out that when we throw away or give “unnecessary” bran to feed livestock, we throw away along with them natural vitamins and microelements. Somehow it turns out wrong...

Many studies support the use of bran bread. For example, it has been noted that eating bran bread suppresses appetite, causing a feeling of fullness, has a beneficial effect on the intestinal microflora, and normalizes the digestion process. The bran contained in bread absorbs harmful substances and toxins, contributing to them natural breeding from the body. Bran bread improves immunity and also increases the iron content in our body - only 15 grams. bran cover daily requirement in this essential element for hematopoiesis. Bread made from wholemeal flour containing bran is recommended for people suffering from diseases gastrointestinal tract And of cardio-vascular system. Bran bread must be present in the diet of people suffering from overweight and obesity, as well as in dietary nutrition while limiting carbohydrate intake. Bran bread has cleansing properties, so it should be consumed by people suffering from kidney disease, liver disease and acute rheumatism.

But, perhaps, the main advantage of bran is its high content dietary fiber, regulating intestinal function, improving colon microflora, lowering blood sugar levels and promoting the elimination of excess “bad” cholesterol. Dietary fiber lowers cholesterol by binding intestinal bile acids, which have atherogenic activity, so bran bread is simply necessary for the prevention of atherosclerosis. Bran bread is also useful for diabetes - it slows down the breakdown of starch and helps lower the glycemic index of other foods. And recent studies have revealed a new property of bran - they effectively regulate metabolism. Fiber does not know how to “burn” fat, but it affects the very cause of excess weight - a violation metabolic processes in organism. Bread baked from wholemeal wholemeal flour is useful for cancer patients, especially those who have a tumor in the chest or fibrocystic mastopathy. Bran is zinc, and this element is necessary for mental workers.

The healthiest and best bread is considered to be the one baked from flour mixed from sprouted grains (malt), the so-called malt bread - in sprouted grains of wheat the content of vitamin E increases hundreds of times, the amount of B vitamins increases 6 times, the concentration of essential vitamins increases microelements for our body.

What’s interesting is that refined “white” foods (white bread, premium pasta, sugar) not only do not contain vitamins, but also use up their already small reserves - all in order to absorb “white poison” and “sweet poison”... White bread made from premium flour, confectionery, baking and sugar increase the body's need for B vitamins, resulting in hypovitaminosis (which, of course, is not immediately noticeable). Our kids eat too many refined foods, getting used to swallowing food without chewing, washing it down with water or other drinks - as a result, 90% of children in the 5-6th year of life have caries.

In many countries, specialized varieties of bread are now produced, introducing up to 25% bran into premium flour. There are over 20 “healthy” varieties of bread in the world. In Russia, producers are not so generous - as a rule, 2-3 varieties of grain bread or bread from wholemeal flour are produced, the rest of the assortment consists of wheat bread from premium or first-grade flour, poor in content of nutrients and fiber.

For those who consider the passion for bran to be a fashionable modern trend, small excursion into history. The exact date No one can name the appearance of bread in the human diet, but most scientists believe that people got their first bread over 15,000 years ago, by accident. In search of food, ancient people turned their attention to cereal grains. At first they were simply collected and eaten, then they began to grow them, gradually learning to grind the grain, prepare porridges, stews and grain mash from it, and then flatbreads and bread. According to archaeologists, baked bread in the form of a flatbread was created when part of the cereal mash accidentally spilled onto the hot stones of the hearth and baked. Enough for a long time It was flatbread that was the only type of bread, until a person discovered that mash left for some time begins to ferment, and the flatbread from it turns out softer and more fluffy. Thousands and thousands of years have passed since then, and baking bread today is a real art. But for a long time, bran bread was considered low-grade, unattractive, and everything appeared on store shelves more varieties“beautiful” and “correct” bread...

Modern manufacturers, fortunately, are producing an increasing number of varieties of bran bread - these are grain bread, malt bread, with raisins or special “sports” bread, enriched with useful substances. Unfortunately, sometimes on store shelves you can find varieties of gray bread that are passed off as bran, but very often such bread does not contain bran, but is simply a product Low quality. It is easy to distinguish real bran bread from a fake: in cross-section it has grey colour, bran is visible in the form of small yellowish and light brown inclusions both on the cut and on the surface. Real bran bread tastes good and has an aroma that bread made from higher grades of flour does not have.

People have rushed to give bran the status of waste, and this is wrong. So let's change our attitude towards this product and be healthy!

Larisa Shuftaykina

Nutritionists recommend eating bran for those who want to lose weight. What are they and how to take them correctly? People often go to extremes, consuming the product in large doses and causing inflammation of the digestive tract. To prevent this from happening, this article will tell you in detail about what bran is and how it should be handled. When the subtleties of taking this useful product will be studied in detail, you can safely begin cleansing the body.

What is bran?

These are the remains from processing grain into flour or cereals for porridge. People call them “seedings,” that is, what remains after grinding grain and sifting flour. Small pieces of grain that is not ground into flour, its upper shell (husk) is bran, which can be obtained from almost any grain. Nutritionists say that it is in them that most of all active ingredients grain, according to some data, more than 85%.

By appearance seedings resemble very fine shavings or large breadcrumbs without a pronounced aroma, the color depends on the grain from which it was made this product. They are not very attractive in appearance, as some people think, but the benefits of their use have been confirmed by doctors and nutritionists around the world. Some ignorant people confuse bran and cereal flakes, made from grain flattened under heavy weight - these are two different products, used in dietary nutrition.

What types of bran are there?

They are made from almost any grain containing a shell and a starchy core, because the main thing in grains is the fiber from which it mainly consists. Bran can be of three types:

The composition of bran includes fiber (cellulose), which can be of two types: soluble in liquids human body and insoluble, that is, something that, having passed the entire path of the digestive tract, will come out with other waste products of the body. To appreciate the importance of fiber, you should know: bran contains about 50% of it. total mass, and in fresh vegetables and fruits only 22%, which makes bran the main supplier of cellulose in human nutrition.

Beneficial features

Calories and availability active substances in seedings depends on the grain from which they were prepared:

Buckwheat, that is, made from buckwheat kernels, are irreplaceable if a person is allergic to gluten or gluten - the main component of all grains. The protein content in this bran is 38 g per 100 g, and the calorie content is 364, so buckwheat seedings are another favorite among weightlifters.

Oat seedings are leaders in removing toxins and waste from the body, and can also significantly lower blood sugar and cholesterol levels, so they are strongly recommended for patients with diabetes and obesity different types. Their calorie content is only 110 kcal.

- Wheat bran is very useful for cardiovascular diseases, reduces cholesterol levels in the blood, and therefore is one of the most popular among nutritionists. The energy value of 100 grams of the product is 168 calories, so they are very welcome by those who want to lose weight.

Rice ones also exist: this top shell grains of brown rice are quite rich in soluble fiber, and are somewhat reminiscent of cereals according to its properties, but the portion taken in food is half the usual dose. Calorie content rice bran quite high - 316 calories.

Rye has a calorie content of 190 kcal and is ideal for pregnant women and people with weakened immune systems, as they contain large dose B vitamins. Also ideal for improving intestinal motility and preventing bloating, constipation and other similar problems.

Corn bran contains the most insoluble cellulose, so it is recommended as a preventive measure. oncological diseases intestines, to eliminate dysbiosis and reduce appetite.

Also in the modern eco-world food additives There are brans from flax, milk thistle, barley, sesame and many other seeds and grains.

Use in everyday life

At home, bran is used as a food additive, especially in diet days. In cosmetology, face masks, scrubs and body wraps with bran provide a significantly rejuvenating effect, smoothing the skin and making it velvety and soft.

Vegetarians, vegans and raw foodists also actively use this product in their diet, cooking amazingly delicious dishes, which you can’t immediately determine what they’re made of. Recipes with bran are passed from hand to hand by weight loss supporters, healthy image life and people who care about their health. Even non-adherents of these movements use bran in cooking: they bread cutlets and fried vegetables in it, and add it to baked goods.

Yeast-free bread with bran is in greater demand than white wheat: it is more tasty and filling, and cannot be compared with “airy” bread with baking powder and harmful additives. This bread can be baked at home using an oven, slow cooker or bread machine, which have also gained popularity in the last five years.

Can everyone eat bran?

Grain seedings have both positive qualities and recommendations for use, as well as contraindications. Every person who wants to improve the quality of nutrition, cleanse the body of toxins accumulating in the intestines, as well as in winter time To supply the body with useful microelements, you should eat at least a small amount of bran according to your taste and preference.

It is prohibited to consume bran as a dry product that has not undergone heat treatment during periods of exacerbation of the following diseases:

• Peptic ulcer of the stomach, duodenum.
• Acute gastritis of various types.
• Pancreatitis.
• Intestinal adhesions.

As can be seen from the list, the main prohibition on taking bran is illness digestive system in an acute stage, while these seeding diseases help to cure! Similar to vicious circle and a discrepancy in facts, but the explanation for this is quite simple: bran fiber so actively removes internal cavities organ waste, which can involuntarily slightly irritate the mucous membrane (stomach or intestines). For those who already have inflammatory process, such an action can lead to increased inflammation and pain: it is necessary to wait for remission and only then introduce bran into the diet in small portions.

How to properly cleanse with bran?

How do seedlings cleanse the digestive tract? Once in the stomach, they swell, and when taken large quantity liquids soak even more and gradually move through the intestines, moving feces and clearing from the walls the stones of compressed waste that have been there for years. In this case, the body should gradually accustom itself to bran if a person is prone to constipation or is overweight.

How to use bran so as not to provoke inflammation of the gastric or intestinal mucosa? Just break the process into several stages, each of which must be stretched for five to eight days:

1. Add one teaspoon per day to freshly prepared porridge.
2. Pour boiling water over one or two teaspoons and allow to swell for 10-15 minutes. Eat mixed with fruit, raisins or a spoonful of butter.
3. Eat one teaspoon of raw bran on an empty stomach and wash it down big amount water. Over time, increase to two tablespoons per day.

Ground bran is also added to smoothies and yoghurts, porridges and baked goods, minced meat and vegetables.

After the bran is taken raw, it is necessary to increase the amount drinking water up to two liters per day, because seedings are useful and effective only with sufficient swelling in digestive tract. Otherwise, they will not bring much benefit and will only irritate the stomach in vain, because it is important to constantly remember that bran is a product like a sponge, absorbing everything that is nearby, so you should do such cleanings no more than once or twice per year, otherwise everything useful microelements and vitamins risk passing by.

Simple recipes to use

Bread with bran is prepared in the same way as regular bread, only during the process of kneading the dough, a third of the flour is replaced with flour.

You can make bran cookies using the same principle as oatmeal cookies, replacing some of the oatmeal with bran.

A face mask is prepared from a tablespoon steamed in boiling water. wheat bran and half a teaspoon olive oil. Apply an even layer to the face and press paper napkin and lie down for about 15 minutes, then rinse with warm water.

Fasting days

After long holidays Many people who overeat large amounts of food experience heaviness in the stomach, chronic cramps in the intestines and bloating. Then you should spend three or four fasting days, for example, on kefir with the addition of bran.

Throughout the day, every four hours you should eat a glass of low-fat kefir with a teaspoon of seeds soaked in it, and do not eat any other foods, only drink water.

I'm not talking about loaves made from white flour, and not about simple wheat bread, but about healthy bread with bran. I don’t encourage you to eat it without any restrictions, but include a couple of pieces in your dietary food will be very useful.

What is the difference between bran bread and whole grain bread?

A distinction should be made between bread with added bran and whole grain bread. Often in stores, sellers confuse them and write whole grain on the labels of bran bread. It is not the same.

Whole wheat bread baked from the so-called wallpaper flour, which is obtained “according to the technology of our ancestors” - from ground whole grains.

A bran bread- This is bread made from refined flour, in the dough of which bran has already been added at the factory. Moreover, several times more than they were contained before grinding.

What is the difference between refined flour and wallpaper?

The grain itself consists of endosperm, germ and shells. Everything that represents nutritional value– vitamins, minerals, beneficial fatty acid, dietary fiber - is contained precisely in the germ and shells of the grain. Endosperm is mainly starch and gluten proteins (14%).

Once upon a time, our ancestors ground whole grains in stone millstones and obtained whole grain flour, from which bread was then baked. But such flour quickly deteriorated - the fatty acids went rancid, and enterprising descendants learned to separate the germ with the shells, leaving only the endosperm for industrial baking production.

Refined flour can be stored for years, has a snow-white, appetizing color, however, alas, it contains only starch (80%) and gluten (14%), and is practically devoid of vitamins and other useful substances.

What is bran bread made from?

To expand the range and meet the tastes of customers like you and me, the manufacturer uses part of the regular flour for “healthy” bread. Bran is added to purified flour before baking - the same germs and shells that were separated during grinding.

In fact, it is waste from modern flour milling, which is thus added to the finished product.

Roughly speaking, 80% of all flour goes to loaves, and 20% to healthy bran bread. In terms of its qualities, it, of course, compares favorably with the usual one. But it should not be confused with whole grain.

Whole grain bread can really only be bought from private traders. A large manufacturer will not bother with its baked goods.

It is easy to notice that there is at least 2 times more fiber in bread with bran. Sometimes such bread consists of a third of bran, which of course pleases. There is less salt in bread with bran, which means that the body will retain less water.

For 100 g of wheat bran there are 40 g of fiber, that is, dietary fiber. They are not digested, but intestinal microflora uses them for food, synthesizing amino acids and vitamins in gratitude to the body.

The body needs about 20-25 g of fiber per day, and bran bread is an important source.

How bran bread helps you lose weight. The benefits of bran bread for weight loss

Bran bread helps control appetite. The glycemic index of such bread is significantly lower than that of regular bread (45 versus 85), which means the sugar will rise and fall gradually. After eating refined carbohydrate foods (including regular white bread) soon I'll be hungry again.
This will not happen after you eat bran bread. In addition, by swelling and increasing in volume, fiber stretches the intestinal walls, thereby creating a feeling of fullness.

Contained in bran cellulose necessary for normal digestion. Useful material from other products are absorbed more actively and completely. Fiber also helps beneficial microflora synthesize necessary for the body substances – amino acids, vitamins. All this allows you to be content with smaller amounts of food.
Bran cleanses the body. Syndrome lazy bowel"familiar to many people, but about this sensitive issue for obvious reasons they don't say.
When consuming bran, the intestines work without interruption, and thus our well-being and health improve. Working out in the gym is much more enjoyable and productive when your body is not bothered.

In addition, bran is good at absorbing all sorts of nasty things - alcohol, dyes, flavors, preservatives, pesticides and herbicides. The bran binds them and removes them from the body naturally.

Bran bread is rich B vitamins, which are extremely useful for the nervous system, which in girls can be extremely unstable. And if you’re also on a diet, then you definitely can’t do without these vitamins. In addition, B vitamins improve the condition of skin, hair and nails.

Bran contains a lot of magnesium. Magnesium calms the nervous system, helps the heart function well. When there is not enough of it, wounds heal poorly and many processes in the body are disrupted. This is a very important mineral for women.

Such bread is incomparably richer in manganese and selenium. So that you know, selenium – important antioxidant, A manganese needed for good growth hair, hematopoiesis and synthesis of female sex hormones.

Due to its high content of carbohydrates, B vitamins and magnesium, it helps absorb the amino acid tryptophan. From it the body then produces serotonin. Serotonin is the “happiness hormone”. When there is not enough of it, our mood begins to deteriorate from any little thing, and we rush to cakes, sweets and other harmful things.

What and when to eat bran bread for weight loss?

You can eat up to 100 g of bread (250 kcal) per day. It is best to put a piece of cheese, fish, lean boiled meat, slices of vegetables on the bread, spread cottage cheese on top, sprinkle with herbs.

A piece of bran bread with low-fat cottage cheese before training will energize you and help the body break down fat more actively, while you will feel full of energy.

It is advisable to eat bread in the first half of the day, since it still contains too many carbohydrates for dinner and evening meals. And for breakfast and afternoon snack, you can safely eat the “right” sandwich and lose weight.

In past times, bran (grain husk) was always considered a waste product from flour milling. They tried to make bread from higher quality and purified flour. It always had to be of the highest quality, because since ancient times all the efforts of master bakers were aimed at making it even more magnificent and whiter.

But, at present, studies that have been carried out many times in this area have shown that “tasty and lush” is not always considered healthy. So what is bran, and why are refined products so much more useless and sometimes even more harmful?

To answer, first I’ll go a little deeper into the basics of biology, and just to have an idea of ​​what bran is.

Everyone knows perfectly well what wheat grains look like. They consist of three main elements, such as: an embryo, which is capable of developing new life; the kernel, which contains sugar and starch in sufficient quantities. They are necessary for feeding the future young plant; the outer shell of the grain - it protects it from mechanical damage, temperature fluctuations, and other external influences.

Compound

The germ contains vitamins B and E, as well as essential microelements. The rough shell of the grain contains valuable substances, such as cellulose, lignin and pectins. The finer the grind, the fewer nutrients remain in the flour.

Scientists have calculated how much wheat grain loses as a result of fine grinding: vitamin B1 - 86%, B2 - 70%, B6 - 60%, folic acid - 70%, calcium - 50%, phosphorus - 78%, iron - 84%, copper - 75%, magnesium - 72%, zinc - 71%, chromium - 87%, manganese - 71%, fiber - 68% and so on. Agree, the numbers are depressing. Now it becomes quite clear that bread, cleaned of all impurities, is at the same time deprived of almost all useful substances.

Useful properties of bran bread

Now it has become quite clear that bran is useful. Scientists have found that the grain shell contains vitamin B6, thanks to it, a person becomes calmer and more balanced;

Vitamin B12, riboflavin and gluic acid contribute to the proper functioning of our nervous system;

Thiamine or vitamin B1 also affects the activity of our body and is involved in many important processes, which are aimed at maintaining life;

Bran is rich in vitamin E and ascorbic acid, the benefits of which have long been known to everyone;

Vitamin D, PP, is extremely necessary for the full functioning of the nervous system, for normal operation liver and vascular system;

Lipomic acid serves as a kind of energy “corrector” for the functioning of many organs;

Bran is rich in zinc, and this element is known to be necessary for improving brain activity, that is, indicated for mental workers.

The fact that such bread is beneficial for our body is also confirmed by many successfully conducted studies. For example, its use significantly suppresses appetite, while causing a feeling of fullness, and also has a beneficial effect on the microflora of the digestive tract.

Bran also has the property of absorbing toxins and harmful substances, helping to remove them from the body. They increase immunity and the level of iron in the blood, which is necessary for normal process hematopoiesis.

Thanks to the rich chemical composition Bread containing bran is recommended for people suffering from pathologies of the gastrointestinal tract and cardiovascular system. It should definitely be present in the diet of those who are overweight or obese.

It also has cleansing properties, so its use has a beneficial effect on those who suffer from kidney disease, liver disease and joint pathology.

Thanks to high content dietary fiber, which regulates intestinal function, reduces blood sugar levels, and removes “bad” cholesterol from the body. How? Yes by tying bile acids... Therefore, its use is simply necessary for the prevention of atherosclerosis.

Concerning endocrine pathology, and in particular diabetes mellitus, then bran helps slow down the breakdown of starch and reduce glycemic index other products, and also effectively regulates metabolism.
This bread is also useful for patients with oncology, especially those who have a tumor of the mammary glands.

Probably the most healthy bread considered to be the one made from sprouted grain, the so-called malt, because it increases the amount of all vitamins, nutrients and microelements hundreds of times.

In many countries, at present, specialized varieties of bakery products are prepared, introducing up to 25% bran into the flour. So, as you can see, it has now become simply fashionable to eat “healthy” types of bread!

Conclusion

Yes, compared to a refined product, bran products are not as tasty, but this is not the most important thing, because what is important is how beneficial they are for our body, what benefits they provide, how they satiate us the most important elements for normal life.

Therefore, you and your family members introduce such breads into your diet. What's the problem?! No, it’s good that now their range satisfies any consumer demand. Eat bread and bakery products with bran, replace your usual refined products made from premium flour with them, and you will always be healthy and live a long and happy life!

Tatyana, www.site

With bran, coarse fibers enter the body, which provoke the renewal of all vital processes:

• normalization of stool occurs even in cases where a person adheres to diets that cause constipation;
• saturation of the body occurs much faster due to the swelling of coarse fibers in the stomach and the creation of food volume;
• many vitamins and minerals enter and are absorbed into the body much faster, which provokes the establishment of metabolic processes and starts the process of losing weight.

At the same time, wheat bread with bran is less healthy than rye bread, since it contains gluten, which contributes to weight gain.

Who should not use the product

In front of everyone positive qualities bran bread, there are a number of contraindications for its use. For example, with acute chronic diseases gastrointestinal tract, it can cause increased pain and exacerbation critical conditions. During periods of calm, you can eat baked goods, but in moderate amount. Among the diseases for which bran bread should be excluded from the diet are:

• gastritis and stomach ulcers in the acute stage;
• pancreatitis;
• haemorrhoids;
• colitis;
• problems with the large intestine, diarrhea;
• avitaminosis.

Also, it is undesirable to eat bran bread when treating many medications, including antibiotics. The fact is that fiber, when it enters the body, absorbs and removes not only toxins, but also the medicinal components of drugs, weakening their therapeutic effect. Such baking can also remove vitamin-mineral complexes that enter the body both with food and in medicinal form, which is especially dangerous during pregnancy, when a sufficient level of vitamins is the key normal development fetus

Home cooking

Bread with bran can be prepared in a bread machine or in the oven at home using ready-made dry bran. This ingredient can be added to all types of baked goods to increase your fiber intake. Today there are ways to prepare even quick dietary bran bread in the microwave, which will only take the housewife a few minutes of time.

For this bread you will need:

• 2 chicken eggs;
• 7 tablespoons of wheat bran;
• 2 tablespoons of plain;
• half a teaspoon of soda and;
• and spices to taste.

Eggs, yogurt and bran are mixed well in a bowl, and then the quenched lemon juice soda. After mixing everything again, you can add salt and spices to the dough and pour the finished dough into a microwave-safe dish. The bun is cooked for 5 minutes at maximum power, after cooking it can be eaten immediately, since it does not contain flour, which is why regular baked goods are not recommended to be consumed hot. Bran bread without flour turns out to be quite light and dietary, it contains all necessary for the body substances and at the same time this composition of bread contains very few calories.

Rye bread with bran is prepared quite simply in a bread machine. Rye bran is healthier than wheat bran, but this type of baking has a specific taste that not everyone will like. Sometimes rye bran housewives replace them with oatmeal ones. Bread made from oat bran is more tender, and its useful qualities are in no way inferior to their rye counterpart. A recipe for bread with rye or oat bran in a bread machine requires the following baking ingredients:

• 2 teaspoons;
• 480 grams;
• 130 grams;
• 2 teaspoons salt;
• 2 tablespoons sugar;
• 3 tablespoons of rye or oat bran;
• 25 grams;
• 2 tablespoons of milk powder;
• 350 milliliters.

All ingredients are mixed together and placed in a removable bread maker bowl. The baking time of the product is 4 hours, if there is no special function for this type of product. The bread, regardless of the type of bran, turns out very fluffy, tasty, with a golden brown crust and a spicy aroma.

Classic Dukan bran bread is also prepared using yeast. This recipe must be used, so you should strictly monitor whether this ingredient is suitable for your diet. By the way, if a person does not like bran, the Dukan baking method involves making homemade bread without bran. The basis of this recipe is corn, powdered milk, soft cottage cheese, egg and baking powder.

Dukan bran bread without yeast can be baked according to several recipes. Homebaked bread with bran in the oven for a protein diet is prepared from wheat-oat bran, eggs, kefir, soda and. As flavoring agent You can use chopped herbs in the recipe. For the recipe for yeast-free bran bread for the microwave, bran, eggs, natural yogurt and soda. This is one of the most quick ways bake a healthy protein loaf since the prep time only takes 7-10 minutes. Homemade bran bread in a Dukan slow cooker takes a little longer to prepare - about 20 minutes. The recipe for this dish is quite simple and versatile - oat bran, 2 eggs and soft cottage cheese are mixed well and poured into multicooker molds. If you add a sweetener to the recipe, you can get dietary sweets, which will not harm your figure, but will help you easily survive dietary restrictions.

Dukan bread recipes are very simple, but their variety makes it easy to follow even the most restrictive diet, while still enjoying delicious and healthy bran bread.

Bread with added fiber is essential for health if consumed in moderation. It is important to remember that bran is active in the human gastrointestinal tract and if, when using it, this body system begins to feel unwell, then you should temporarily completely abandon bran bread and consult a doctor. With the right approach, bran bread will make you forget about constipation and overweight in a very short time, and the variety of baking recipes will help you enjoy delicious buns and desserts every day.