Do you grahambrot love bread, but are looking for a way to make it a bit healthier? If so, then you should try grahambrot! This delicious German bread is made with whole grain graham flour, which gives it a nutty flavor and a slightly crunchy texture. In this article, we will teach you how to make grahambrot using a bread pan. We will also give you some tips on which types of bread pans work best for this recipe.
Graham is English, and bread named in English is rare in Germany. This is a bread named after Sylvester Graham, an American missionary. You may have heard of Graham Crackers, which are also named after Sylvester Graham. This missionary has been dedicated to spreading various nutritional theories while being active in the vegetarian movement.
Silvester Graham advocated the consumption of whole wheat bread containing bran, which he thought was much healthier than white bread, which was considered a premium food at the time, and in 1829, he developed this whole wheat bread made from whole wheat flour, which was naturally fermented without yeast or sour seeds and was suitable for people with weak stomachs.
When tasting this bread, you can enjoy the special aroma and taste of whole wheat flour. It has a soft texture and is also good for people who do not like hard bread.
Rahambrot Ingredients (1 Portion)
- Acid species
>Coarse-grain wheat flour ……565g
>Warm water①（45℃）……200g
>Warm water②（30℃）……200g
>Salt ……15g
- Acid species
> Coarse-grain wheat flour ……150g
> Water（45℃）……150g
> Leavening head (Activated by repeated heating to warmth)……75g
How to Make Grahambrot?
- The ingredients of the acid species are mixed well and fermented at 27~28℃ for 3~4 hours, then left to stand at 5℃ for 5~12 hours.
- Pour the acid seeds, coarse-grained wheat flour and warm water ① into the kneader and knead on low speed for 15 minutes. Add warm water ② and salt, and knead for 8 minutes on fast speed to make a soft and elastic dough (dough temperature is about 27°C).
- Ferment at 27~28℃ for about 2 hours. When fermentation reaches 60 minutes, roll out the dough and fold it again.
- Put the dough into the mold and let it ferment at 27~28℃ for 90~120 minutes.
- Place in a 230°C oven with the steam on, set to 180°C and bake for about 60 minutes.
Tip
You can also divide the dough into any number of equal portions and bake them.
Types Of Bread Baking Pan To Use
There are many different types of bread baking pans that you can use to make grahambrot. The most important thing is to choose a pan that is the right size for your oven. You also want to make sure that the pan has a non-stick coating, as this will make it easier to remove the bread once it is baked. If you do not have a non-stick pan, you can use a regular baking sheet lined with parchment paper.
When it comes to the actual graham flour, you can find this at most health food stores or online. If you cannot find graham flour, you can also use whole wheat flour. The bread will not be quite as light and fluffy if you use whole wheat flour, but it will still taste delicious.
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