Elenta
Good morning!
Tell me how to choose a bread maker? I read, study the functionality of different bread makers, but I can't figure out which one to choose. I'm on a diet, I need to make the most healthy bread. What should you focus on, which models should you look at? At the exit, I don't need very large loaves - up to 1000kg in full; I would also like to cook bread with large holes = porous or openwork (ciabatta). I'm also very lazy - I cook a little, so I don't even know what and how to start the search with?
sazalexter
Elenta, You will have to forget about the ciabatta in HP, it will not work, the maximum is French. The simplest HP- Panasonic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=197192.0 In general, bread and diet are not very compatible things.
Elenta
sazalexter, and what is the difference between ciabatta and French bread? I am a delight in this matter.
On the contrary, I go from porridge to bread, exactly, I'm losing weight so much, but that's not what this is about ...

I want to make rye bread or bread from ground cereals. I make oatmeal pancakes. So I want to make different kinds of bread - oat, rye, mustard, buckwheat, etc. with seeds and nuts ... I don't need large loaves of bread.
Well, relatives make dough for dumplings; wheat bread is of little interest to me - maybe once a year I will make it like a cake or on NG.
More - Vegetable bread from cabbage or carrots, pumpkin.
I hope I clearly explained what I want to get from HP.

Here is Moulinex baguette while I look at the reviews about it.
Admin
We have discussed this topic so many times that it is difficult to remember what topics it was in, since the question arises periodically - and it turns out that everyone needs their own.
Ask around in these topics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0 , read the characteristics, talk to people.

By the way, the glycemic index of wheat flour is 100 units (the highest!), And cereals are much lower.
And the impression that you will get by with different types of flour besides wheat is deceptive! Bread will not work without wheat flour, since only it has gluten, and other types of flour need to add 10-20% of the total to it!
First, familiarize yourself with the properties of flour and other ingredients, then you will make far-reaching plans about the usefulness of bread and weight loss when eating it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

The healthiest bread for maintaining weight is eating it in moderation or not eating it at all!
Elenta
Thanks for the links!
Now I will study everything.

About diet and bread:
A loaf at the exit will turn out on average 800gr - this loaf is for me for two weeks;
Divide 800g by 60g of bread per day, two pieces of 30g or 20g in 3 divided doses; then I can not add sugar, or add an alternative - stevia;

Borodino bread (rye + wheat flour composition)
35g for breakfast - 73kk 2.5b-0.5zh-14.3u (a good alternative to porridge)
take, for example, purchased Rye 35gr -65kk 2.5b-0.5zh-12.5u

It fits well into the diet for successful weight loss. Moreover, purchased bread is taken, where some components are possibly more fatty and carbohydrate.
Therefore, I am more focused on baking from coarse flour, unfortunately I do not like the taste of the purchased aftertaste - I do not know which one it is - that it is sugar or butter or something else. I don't like the fried crust in the purchased bread. By the way, I love wheat oat bread. I would like to try the variation with flaxseed flour - well, in general - you need to study it for now, here you are right. To eat, of course, in moderation is not only bread, but other products. I am already a shooting sparrow.
But I haven't figured out baguettes and ciabatta yet .... I went to read about dough and flour. Thanks for the tips.
Admin

We have a gorgeous topic "Slimming with pleasure and a little more about health" where they eat everything and still manage to lose weight, and very successfully https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=182552.0
Elenta
Admin, I found in the links that I'm interested - I'm studying. Thank you. It seems so far everything is written very clearly.
And there is a matter of practice.

Oh, and you won't poke your nose at me, there is also flour from legumes - pea flour for example ... where to read the theory. Thank you in advance.
Admin
Quote: Elenta


Oh, and you won't poke your nose at me, there is also flour from legumes - pea flour for example ... where to read the theory. Thank you in advance.

I gave you the above link on Ingredients for bread - all the info is there
Elenta
Now I will look for bean flour - approx. I don't see it yet.

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