Pan de trigo integral
Muela su propia harina de trigo integral y úsela para hacer este sencillo pan casero.
Ingredientes
- 1 paquete (7 g) de levadura activa seca
- 300 ml (1¼ tazas) de agua a 40-46 °C (105-115 °F)
- 1 cucharadas de miel
- 390 g (2¾ tazas) de harina de trigo integral
- 1 cucharadita de sal (opcional)
- 1 cucharadita de jugo de limón
- 1 cucharada de aceite de oliva extra virgen
Instrucciones
- Para activar la levadura, mézclela con el agua tibia y la miel. Revuelva rápidamente para incorporar. Reserve y deje que actúe de 5 a 10 minutos.
- Introduzca la harina y la sal en el vaso de la Vitamix y cierre bien la tapa. Encienda la licuadora en la velocidad más baja y luego increméntela a la velocidad 6. Licúe hasta que se forme un hueco en el centro de la mezcla, aproximadamente durante 5 segundos. Apague la licuadora y retire el tapón de la tapa.
- Vierta el aceite, el jugo de limón recién exprimido y la mezcla de la levadura en el hueco formado en la harina. Cierre bien el tapón de la tapa. Para mezclar la masa, seleccione la velocidad 6 y oprima el control de pulsos de 5 a 6 veces. A continuación retire la tapa.
- Mientras deja reposar la masa en el vaso, rocíe ligeramente un molde para pan de 8½ pulgadas x 4½ pulgadas (22 cm x 11 cm) con spray vegetal.
- 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: Seleccione la el ajuste de velocidad más alto y oprima el control de pulsos de 5 a 6 veces.
- Repita los pasos anteriores dos veces más o hasta que la masa adquiera una consistencia suave y elástica. Para retirar la masa, 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, sin cubrirla, 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 1/2 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 necesaria de harina de trigo integral para poder obtener resultados más precisos. Los 390 g de granos de trigo tendrán el mismo peso una vez que se hayan procesado y transformado en harina pero su volumen será distinto. En la mayoría de las recetas para hornear, el puré de manzana se puede usar como sustituto del aceite o los huevos.
Información nutricional
| Tamaño de la porción | 1 porción (57 g) |
| Cantidad por porción | |
| Calorías | 120 |
| Grasas | 2 g |
| Grasas saturadas | 0 g |
| Colesterol | 0 mg |
| Sodio | 190 mg |
| Carbohidratos | 24 g |
| Fibra dietética | 4 g |
| Azúcares | 1 g |
| Proteínas | 4 g |
Whole Wheat Bread is rated
out of
5 by
22.
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
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
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 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 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
Jamesy from
I have question?
I followed the recipe to the letter. When adding the liquid to the flour in the Vita mix it did not seem to be enough liquid to make a soft sticky dough. I had to add water to reach the consistency described in the directions. I baked as described after allowing the dough to raise and it turned out delicious. It did not reach the height of your photo but the result in flavor was excellent. I will put this into my regular recipe database.
Date published: 2019-05-26
Rated 5 out of
5
by
Silvy10131 from
This is sooooo good
This bread is delicious! I flour from whole wheat berries in my dry grains container then used that flour to make this bread. I added 2T of vital wheat gluten too. Im not sure how necessary that is, but this bread turned out so good! I used the dry grains container to kneed the dough too. It couldn't have been easier. I dont think ill be buying bread anymore.
Date published: 2020-10-24
