White bread with fiber

Recipe for homemade bread on wheat flour with the addition of vegetable fiber. Delicate, soft and finely porous crumb, thin crispy crust and pleasant aroma - you will love this bread the first time. It goes well with first courses, it can be the basis for sandwiches and sandwiches.

As part of the yeast dough for this bread, wheat flour is used (I took the highest grade, but you can use the first one - then adjust its amount yourself). Vegetable fiber is the dietary fiber found in plants. As a useful food supplement, this product can be purchased at many health food stores.

It is not necessary to take fast-acting yeast - just dry (also 5 grams - this is 1 heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a tablespoon of sugar and dissolve the yeast in it.

Ingredients

• Wheat flour (340 grams)
• Water(250 milliliters)
• Plant fiber(50 grams)
• Sunflower oil (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Fast acting yeast (5 grams)

Directions

1. To prepare this delicious and aromatic homemade bread, we need the following ingredients: wheat flour (in my case, the highest grade), drinking water, vegetable fiber, sugar, salt and yeast.
2. Sift wheat flour into a suitable dish. It is better to take a larger bowl or saucepan, as the dough will increase in volume during fermentation at least two to three times.
3. Add vegetable fiber, granulated sugar, salt and fast-acting yeast to the flour.
4. We mix everything very thoroughly so that all the ingredients are evenly distributed over the dry mixture.
5. We make a hole in the center and pour lukewarm water into it.
6. Stir so that the flour absorbs most of the moisture, then add a couple of tablespoons of refined vegetable (I use sunflower) oil.
7. We knead the dough with our hands (it is most convenient to do this on a work surface, not in a bowl) for 12-15 minutes or using a kneader for about 10 minutes. The dough should be very soft, tender and slightly sticky. Do not clog it with flour, as on the basis of a dense and tight dough, airy and fluffy pastries will not work. We round the dough into a ball and put it in a bowl, which we grease with a small amount (literally a teaspoon) of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no more wheat bread with fiber.
8. This is how my dough looks after 1 hour, but it may take you a little more or less time. It all depends on the strength of the yeast and the temperature in the room.
9. Rounding the dough is simple: pull it up from the bottom in a circle, releasing excess gas, then turn it over to the seam and let it ferment further.
10. In the second hour, the yeast dough will grow even more - this time it will triple for sure.
11. Sprinkle the working surface with wheat flour (the weight was not indicated, but 1 tablespoon is enough for molding) and transfer the dough from the bowl to it, gently knead it into the layer with our palms.
12. We twist the dough into a tight roll, carefully pinching the seam after each turn.
13. The result is such a roll, in which you need to pinch the seam along the entire length.
14. At the next stage, flatten the roll with the palm of your hand, turning it into a flat long cake.
15. Roll the dough into a roll again.
16. This is how the preparation for the future wheat bread with fiber looks like.
17. We put the workpiece in a baking dish, which we grease with a small amount of vegetable oil. I also did not indicate it in the ingredients - literally a teaspoon is enough. Cover the workpiece with a towel or cling film and leave to distance for 40 minutes. Time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we heat the oven (220 degrees).
18. When the workpiece has tripled, you can put the future bread in a hot oven. Spray the surface of the workpiece with water.
19. Such bread should be baked at high temperatures and high humidity. So, for the first 10 minutes we cook bread with steam at 220 degrees, after which we reduce the temperature to 180 degrees and bake without steam for about 30 minutes more. Steam can be created in two ways. Firstly, just throw a few large ice cubes into an already heated oven at the very bottom. Or put a bowl of water on the bottom of the oven in advance. During the baking process of this lean bread, steam will rise to the top, thereby helping the product to rise. In addition, steamed baking contributes to the fact that the finished bread product has a thin and tender crust.
20. We take the finished bread out of the mold, cool it completely. When warm, the loaf weighs 620 grams.
21. Delicate, soft and finely porous crumb, thin crispy crust and pleasant aroma - you will love this bread the first time. Cook for your health, friends, and bon appetit!