Low-calorie wheat bread with rye bran

Category: Yeast bread
Low-calorie wheat bread with rye bran

Ingredients

Water (very old sour cream, st. Kefir + water from var. Cards.) 280 ml
Wheat flour 300 g
Bran (rye) 50 g
Salt 1 tsp
Sugar 0.5 tsp
Dry yeast 1 tsp

Cooking method

  • For business success: I warm up the liquid. I put 1 program ("Basic"), size M.
  • Low-calorie wheat bread with rye bran

The dish is designed for

~ 600 gr

Time for preparing:

4 hours

Admin

Oh, where did the sides of your bread tell that it turned into hills-mountains
abksar
There was no military action, but the relief really makes you think! Somehow I didn't have such bumpy ones before. Perhaps I didn't finish the bun while mixing ... The day was a bit stormy.
Boka
Why is your bread low in calories?
Admin
Quote: Boka

Why is your bread low in calories?

Bread will never be low-calorie, because it contains a large amount of flour - any flour!
abksar
As you probably understand, I called it "low-calorie" - not me !!! The author probably meant the absence of other high-calorie foods (sl. Butter, cream, milk, etc.). The recipe was originally introduced for hand kneading and oven baking. Relying on the experience and recommendations of the "elders" (I am in a good sense of the word!) I forged it for HP, but the name remained the same.
variety
How does your bread differ from bread? Svlana78 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38902.0 , except for the additional (and obviously unnecessary here) 40 ml. liquid?
You even the recipe and the method of preparation word for word as you typed it, added only "size M"
Why clone recipes ?!
Admin
Quote: variety


Why clone recipes ?!

Read the answer here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125310.0

Recipes differ in authorship, and liquid is an individual matter
variety
Admin, of course, I didn't mean to offend abksar , I just really don't understand, because the recipe verbatim copied from recipe Svlana78 And not even one added from abksar words other than the weight of the loaf! So where is the "individual" difference here? No-pa-no-mayu ... In excess (judging by the appearance of the loaf) liquid?
Nope, in my opinion, this is still a clear violation of "copyright".
And, by the way, probably, in vain I got in with my questions and opinions - it's not for me to establish rules here.
P. S. Don't think I'm not mean, I'm just sincerely surprised
P. S. P. S. And, in general, it's good that I got in, now I know that I can already draw up my recipe I left to draw up
Admin
Quote: variety

in general, it's good that I got in, now I know that I can already draw up my recipe I left to draw up

Duc, I've been writing to everyone for a long time - cook, bake yourself and exhibit your author's recipes, I'll be glad to see them
abksar
variety i sincerely apologize for copying !!! I honestly didn't pursue this thought. The recipe is taken from a brochure, where absolutely nothing is written about bread makers. And according to the year of publication, I think nothing about HP was heard at that time. TK citizens copying rightly outrages I ask the moderator to remove this recipe.
Admin
Quote: abksar

TK citizens copying rightly outrages I ask the moderator to remove this recipe.

Read about deleting recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125310.0

Before starting a conversation about deleting recipes again, I recommend that the initiators of the deletion read these posts (see the link above)
abksar
I have read these posts. My request is a reaction to criticism. However, I consider it justified! But also with (superiors) moderator - I do not want to argue!
Admin
Quote: variety

Admin, of course, I didn't mean to offend abksar , I just really don't understand, because the recipe verbatim copied from recipe Svlana78 And not even one added from abksar words other than the weight of the loaf! So where is the "individual" difference here? No-pa-no-mayu ... In excess (judging by the appearance of the loaf) liquid?
Nope, in my opinion, this is still a clear violation of "copyright".
And, by the way, probably, in vain I got in with my questions and opinions - it's not for me to establish rules here.
P. S. Don't think I'm not mean, I'm just sincerely surprised
P. S. P. S. And, in general, it's good that I got in, now I know that I can already draw up my recipe I left to draw up

So, I didn't want to start a conversation, but the comments go and go ...

I quote myself here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110140.0 , I think this is the way it really is, so let's treat each other loyally, unless it smells like obvious plagiarism (there is a separate topic on this, I recommend reading)

"I want to remind everyonethat most of the methods of preparation of this or that dish, bread have been invented, prepared for a long time and many, many times by different people, up to the "King of the Peas", described in various sources, books, the Internet ... that sometimes you yourself think that it is it has already happened that someone can cook in almost the same way, from practically the same products ... or I cook in the same way as others - an interesting question, of course ...

There is one great culinary secret - if you think you have prepared a dish that no one has ever cooked before, you are wrong! There will certainly be people who will say: "Oh, I also cooked this, but instead of ... I put it down!"
And no matter what dish you cook, simpler or more complicated, remember that perhaps someone has already cooked it, and all culinary secrets, big or small, have long been known and are walking around the world with the help of the Internet, books, magazines. Yes, and our mothers and grandmothers gave us their cherished notebooks with recipes or spoke them over the phone, and we used this legacy by adding our knowledge and skills to them. "

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