Pan de trigo integral
Muela su propia harina de trigo integral y úsela para hacer este sencillo pan casero.
Ingredientes
- 1¼ tazas (300 ml) de agua tibia
- 1 paquete de levadura activa seca
- 1 cucharada de miel
- 3¼ tazas (390 g) de harina de trigo integral
- 1 cucharadita de sal
- 1 cucharada de aceite de oliva light o aceite de semillas de uva (opcional)
- 1 cucharadita de jugo de limón
Instrucciones
- Para activar la levadura, mezcle el agua tibia, la miel y la levadura. Revuelva rápidamente para incorporar. Reserve durante unos 5 minutos.
- Introduzca la harina y la sal en el vaso de la Vitamix y cierre bien la tapa. Seleccione la velocidad 1. Encienda la máquina e incremente poco a poco la velocidad hasta 6. Licúe hasta que se forme un hueco en el centro de la mezcla, aproximadamente durante 5 segundos. Apague la máquina y retire la tapa.
- Vierta el aceite, el jugo de limón y la mezcla de levadura en el hueco formado en la harina. Cierre bien la tapa.
- Para mezclar la masa, encienda la máquina en velocidad Alta durante 1 segundo. Detenga la máquina y retire la tapa.
- Mientras deja reposar la masa, rocíe ligeramente un molde para pan de 22 cm x 11 cm (8½ pulgadas x 4½ pulgadas) con spray vegetal o manteca.
- Para amasar la masa, son necesarios 2 pasos:
- Paso 1: Utilice una espátula húmeda de nailon para bajar la masa de los paredes del vaso y llevarla hacia el centro de la mezcla.
- Paso 2: En la velocidad Alta, encienda y apague la máquina rápidamente cinco veces.
- Repita los dos pasos anteriores cinco veces o hasta que se forme una mezcla suave y elástica. Para sacar la masa del vaso, encienda y apague la licuadora cinco veces (de este modo, la masa se alejará de las cuchillas). Voltee el vaso sobre el molde preparado y deje caer la masa. Utilice una espátula húmeda de nailon para retirar cualquier resto de masa.
- Use una espátula de nailon húmeda o engrasada (o los dedos ligeramente enharinados) para dar forma a la hogaza. Deje que la masa se levante en un lugar tibio hasta que la parte de arriba alcance la parte superior del molde, aproximadamente de 25 a 30 minutos.
- Si lo desea, barnice la hogaza rápida y suavemente con las claras de huevo batidas y haga de tres a cuatro hendiduras diagonales de aproximadamente .6 cm (¼ de pulgada) de profundidad con un cuchillo filoso de sierra.
- Hornee a 180° C (350° F) durante 35 minutos o hasta que el pan esté bien dorado y alcance una temperatura interna de 93° C (200° F), según lo indicado por un termómetro de lectura instantánea.
- Deje enfriar en una rejilla de alambre durante 10 minutos y luego retire con cuidado de la bandeja para hornear para dejar que se enfríe por completo antes de cortarlo.
Notas
Para moler su propia harina de trigo integral, tome 2 tazas de granos enteros de trigo y licúe a velocidad alta durante 1 minuto, usando la barra presionadora si es necesario. Retire la tapa y deje que la harina se enfríe durante varios minutos antes de usarla. Mida por gramo de peso la cantidad de harina de trigo integral necesaria.
Información nutricional
| Tamaño de la porción | 1 rebanada |
| Cantidad por porción | |
| Calorías | 210 |
| Grasas | 3.41 g |
| Grasas saturadas | 0 g |
| Colesterol | 0.23 mg |
| Sodio | 1.17 mg |
| Carbohidratos | 40.68 g |
| Fibra dietética | 6.05 g |
| Azúcares | 0.53 g |
| Proteínas | 7.47 g |
Whole Wheat Bread is rated
out of
5 by
10.
Rated 5 out of
5
by
motherof4 from
Delicious and Light
I have to admit I had my doubts when I mixed the dough. I measured by weight, not volume, and the dough seemed too wet. Instead of pouring it into the loaf pan I poured it onto a floured surface and worked the flour into the dough until it wouldn't take anymore (maybe 10g max). Then I formed it and set it in the loaf pan and followed the rest of the directions. It took a while longer to proof than the recipe shows, but it worked and is delicious, light and just right for sandwiches. I highly recommend you try this recipe! (Note: I used white whole wheat flour from King Arthur.)
Date published: 2016-05-12
Rated 5 out of
5
by
Ramona8 from
Easy whole grain recipe
I started with whole hard white wheat berries and measured by weight, and this worked perfectly, twice! It's surprisingly light and airy, with a nice spongy bite. It is super wet but just trust the recipe, it's weird and specifically for a high speed blender.
Date published: 2017-10-22
Rated 5 out of
5
by
Adickens from
Love it!
I love using my Vitamix to make bread. I’ve used various methods to make bread, and this is so easy. Quality does not suffer either. I make bread during the week, after work, and love this. The dough will be wetter, just wet your hands with water and wet dough is easy to handle. I need to touch my dough and shape the loaf with hands. I love, love my Vitamix!
Date published: 2017-11-12
Rated 5 out of
5
by
Uncle T from
Easy Tasty Bread
We'd been wanting to make bread with fresh ground wheat and finally got around to buying some wheat berries yesterday. I followed the recipe to the letter and the end result was great. In less than an hour we had warm tasty bread with zero additives. It was light with a nice crumb. I toasted a slice and that gave it a nice slightly nutty flavor. We'll be keeping plenty of wheat on hand from now on.
Date published: 2017-11-27
Rated 5 out of
5
by
Paulinaa from
I bake this bread often
I purchased my Vita mix back in 1999. I have used this recipe more than any other. I have used pastry wheat berries and organic white flour from Costco. I timed myself recently and learned that my "actual labor" is about 10 minutes for this recipe when I use flour. I can bake a loaf of bread for $1 and save a lot of money. My local grocery store charges $3 for a skinny loaf of organic bread. If you are very busy or on a tight budget (or both!), this loaf of bread is always appreciated as a hostess gift or a potluck dish.
Date published: 2019-01-24
Rated 5 out of
5
by
Nozha from
Great
I m so happy with my vitamix
It is the best blender
Date published: 2018-12-07
Rated 3 out of
5
by
Adam_G from
Seems to fall every time.
The bread tastes awesome! Not sure if anyone else has this problem but every time I do it the center falls. "Valley of Death" is what it's referred to as. I proof for a bit longer than 20 so it rises to the top of the pan, as indicated.
Date published: 2019-04-22
Rated 4 out of
5
by
SallytheOG from
Super tasty!
I absolutely love this bread. My significant other and I ate a whole loaf with olive oil and balsamic vinegar the first time I made it. I used the wheat berries. The only reason I didn't give this recipe 5 stars is because the texture is a bit too crumbly to slice for sandwiches.
Date published: 2019-02-23
