What can you use to bake bread? Homemade bread in the oven - how to bake delicious bread at home. Very tasty and healthy whole grain bread in the oven at home

Fresh, just baked, fragrant and crispy bread is a favorite delicacy of many people. There are more and more professional bakeries every day, and each pampers customers with its original recipe for preparing the most important product.

At first glance, it may seem that baking delicious bread yourself is an impossible task. But today we will prove that knowing a few subtleties and simple secrets will help any housewife prepare the perfect homemade bread.

Flour selection

The first step is choosing flour. Lovers of white bread should use premium and first grade flour, which is made from durum wheat. The finished bread will not go stale for a long time, it will turn out tender and porous.

Rye flour is also perfect for baking delicious homemade bread, but we recommend that you add a little wheat flour to make your resulting product fluffy.

Not the most obvious options for baking bread are corn flour and oatmeal. The first time the bread will turn out sweetish, of course, but very soft. But oatmeal or buckwheat flour combines perfectly with wheat flour, giving the bread a special aroma and an appetizing crispy crust.

Sourdough and yeast

Sourdough and yeast are the most important ingredients for baking homemade bread. While yeast simply speeds up the dough process, sourdough gives the finished product a unique flavor. In addition, yeast-free bread is healthier, although it is a little more difficult to prepare.

Win-win options for sourdough starters are yoghurt or kefir. For the first time, you can simply mix water and flour and let them ferment a little (you will see that everything is ready when the contents of the jar grow several times in volume after about 6-7 days of fermentation) - the starter is ready!

Accordingly, for rye bread you need to use rye flour, and for wheat bread - wheat flour. For a yeast-free dough, you will need approximately 2 parts starter to 9 parts flour, but we recommend making adjustments based on the amount of water and the instructions for each specific recipe.

Dough

To make this classic bread, you only need four ingredients: flour (don't forget to sift it to make the bread fluffy and airy), water, yeast and salt. If you want to add variety to your bread, add cumin, sesame seeds, or any other grains to taste. The dough kneading time should not exceed 10-15 minutes: this is enough for a good result.

After kneading, it is important to let the dough rest for about an hour. Remember about kneading: to properly saturate the bread with oxygen, fold the dough several times or knead it. This way the bread will be filled with air and “fluffy”. After kneading, the dough is formed into portions and left to rise for another half hour.

Forming and baking

Correctly set baking temperature is one of the main subtleties of preparing delicious homemade bread. In order not to dry out the dough, it is better to first bake at a high temperature to get a golden crispy crust, and then reduce the heat.

Do not open the oven for the first half hour: this will prevent the dough from rising and the bread from turning out fluffy. The baking time depends on the size of the loaf, but usually it does not exceed one hour (40 minutes for baking, 20 for the bread to steam further).

By the way, a useful life hack: before putting the dough in the oven, make several notches on its surface. The appearance of the bread will be more attractive, and the excess gas produced when the dough rises will be able to escape.

Bread is a source of carbohydrates, therefore it increases brain activity and gives strength for the whole day. In Rus', women have always baked homemade village bread . Bread contains fiber that is beneficial for the body, and also helps us cope with fatigue and resist allergic reactions. Bread made at home is especially valuable because it contains only natural ingredients. .

5 interesting facts about homemade bread

Homemade bread is a dietary product because it is low in calories.
Dark homemade bread is healthier than white bread.
The healthiest one is rye black bread.
Homemade bread cleanses the intestines of harmful substances.
Homemade bread contains a rich vitamin and mineral complex.

The main question that a housewife faces when preparing homemade bread is: how to choose the right flour.

High-grade flour contains starch and gluten, since it is produced only from grain kernels. During the flour production process, the grain shell is sifted out, and thus the flour is deprived of valuable vitamins and healthy unsaturated fatty acids. The bread, made from premium flour, is light and has a beautiful golden brown crust. We pay for this by the fact that such bread is high in calories and can be harmful to digestion and the body as a whole.

There is another torment that we have already forgotten about in the era of progress. It is called coarse flour, wheat or rye. It is obtained by grinding the entire grain, including the shell.

This flour retains all the beneficial qualities of the grain. Our grandmothers used it to make homemade bread in the oven. Nowadays, bread made from such flour in production is called whole grain. It costs about 100 rubles in stores and, in addition to flour, contains other components unsafe for human health, such as yeast and flavoring additives, and a large amount of sugar. You can buy wholemeal flour in health food stores or replace it with bran and flax, which are available in pharmacies. From such healthy flour, you can make delicious homemade bread, which is not inferior in quality to store-bought bread, and in terms of benefits is even superior to it. Here are some simple recipes for homemade bread.

Rye bread recipe

Required ingredients:

wholemeal rye flour - 2 cups (you can use a mixture of flour and rye bran, which are sold at the pharmacy)
water – 1 glass
salt – 1 teaspoon
coriander, pepper or cumin to taste
nuts to taste

Cooking method:

Pour rye flour into a glass container, add warm water, salt, slaked soda, spices and ground nuts.
Mix the bread mixture well.
With wet hands, place the finished dough into a baking pan.
If desired, you can sprinkle ground oatmeal flakes or sesame seeds on top.
Bake in an oven preheated to 180-200 degrees for 40 minutes.

Homemade bread for diabetics

An easy homemade bread recipe that is gluten-free, fat-free, and complex carb-free. It can be eaten by people on a diet and people with diabetes.

Ingredients for healthy homemade bread:

flaxseed flour 1 cup (sold in the store, you can grind flax seeds from the pharmacy in a blender)
cashews and almonds a quarter cup (you can use ground peanuts or seeds)
cinnamon 1 teaspoon
prunes 1 handful
ground walnuts 0.5 cups
warm water 1 glass
ground dried apples 4 tablespoon
baking soda (slaked with vinegar) or baking powder
salt 0.5 teaspoon

Cooking method:

First we need to prepare the flour from which we will bake bread.
To do this, grind flax flour or flax seeds, nuts, seeds in a blender until it becomes flour.
Add warm water and ground dried apples to the resulting flour, stir thoroughly, add cinnamon, salt and slaked soda.
Preheat the oven to 180 degrees and place the resulting mixture in a mold or on baking paper.
Bake for about 35-40 minutes.
Cool the finished bread and cut into pieces.

Yeast-free rolled oats bread

How is homemade bread different from store-bought bread?

Very often, store-bought bread contains yeast, which is made from harmful chemical components, for example, sulfuric acid, bleach, sodium hydroxide, orthophosphoric acid. These and many other chemicals according to state standards GOST 171-81 used for the production of yeast.

We offer a recipe for safe yeast-free oatmeal bread, which does not require large expenditures and contains the simplest ingredients.

Not long ago, there was a wave of rumors on the Internet about additives found in store-bought bread. One can only guess how true the rumors were, but some particularly vigilant citizens became concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you don’t acquire special gadgets, but use the good old stove and oven.

How justified home baking is, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. Just the knowledge that there are no preservatives in homemade bread will encourage many to experiment with baking. Fortunately, you don’t need superfoods for this, and baking bread doesn’t take that much time.

Bread can be baked at home in several ways. The easiest way is to use a bread machine. Both a newfangled multicooker and a conventional oven are also suitable for baking bread. We probably won’t consider options with a Russian stove, since such luxury is rare today.

Homemade bread in a bread machine

In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent white bread will be made if you pour a glass of warm water into a ladle or bowl, stir in one and a half teaspoons of dry yeast and a couple of tablespoons of sugar. Add 3-4 tablespoons of vegetable oil there. All this should stand for ten minutes in a warm place. Then this impromptu dough is poured into the container of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. The flour should be approximately 450 g. All that remains is to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.

For choux bread you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of caraway seeds, two teaspoons of dry yeast, 330 ml of water, as well as pre-brewed boiling water (80 ml) 4 tablespoons rye malt. We put everything listed in the bread machine, select the “Rye bread” mode and press the “Start” button.

To make the existence of bread machine owners easier, special ready-made baking mixes are produced. But if you still prefer to combine the ingredients yourself, you can experiment. For example, add melted butter rather than vegetable oil to make the taste of the bread more delicate. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, herbs and spices to the dough.

Homemade bread in the oven

Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable baking container. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, as long as it has high sides and fairly thick walls.

For homemade white bread, take a quarter glass of milk, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a packet of dry yeast and three and a half cups of flour. When the dough is ready, you will need a little vegetable oil to grease the pan.

First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated quantities. But first add only two glasses of flour, and add as you mix. As soon as the dough begins to lag behind the walls, it needs to be kneaded - kneaded in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work and will take about ten minutes.

Then take a large pan, put the dough in it and put it in a warm place, covering it with a lid or towel. The dough will approximately double in volume in an hour. The risen dough can be kneaded, or it can be rolled out into a thick layer and rolled up like a roll, and then placed in the prepared pan. The mold is also covered with a towel and again placed in a warm place for an hour, as the dough should rise again.

Before directly baking the bread in the oven, the temperature should already be approximately 200°C. The pan with the risen dough is placed in the oven for half an hour, but it is still worth checking periodically to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. It is not recommended to cut bread that has not cooled down.

Having mastered the preparation of bread in the oven according to the basic recipe, you can move on to experiments, adding spices, bran, dried fruits and whatever your heart desires to the dough.

Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the dough you will need to take 8.5 g of dry yeast, dilute it with warm water, add salt and rye flour. There should be 300 ml of water per half kilo of flour. Knead all this into a dough and leave in a warm place for two hours. The risen dough is kneaded, formed into a loaf and again left alone for an hour. Then the pan with the future bread is placed in the oven and baked at 220°C for thirty minutes.

Homemade bread in a slow cooker

The multicooker, already appreciated by busy housewives and men who are far from cooking, can do almost everything. This includes baking bread. True, you will have to directly participate in this process. In addition to the fact that you will need to prepare the dough, the bread should be turned over during the baking process to get a loaf toasted on both sides - after all, there is no grill in the multicooker.

White bread will work great in a slow cooker if you take half a kilo of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Dissolve sugar and salt in warm, but not too hot water, add yeast to it - you get a dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added, sifting through a sieve - this will make the bread more fluffy. The dough is kneaded for about 10 minutes, then placed in a large container in a warm place for three hours.

The risen dough is kneaded and placed in a multi-cooker bowl, previously greased with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm” mode at this stage, but you can do without it if the bowl with the dough is carefully covered and kept warm. As soon as the dough has risen again, you need to select the “baking” mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, they carefully take it out, turn it over and put it back into the bowl. To brown the bread on the other side, 15-20 minutes in the “baking” mode is enough.

Almost the same way, black bread is baked in a slow cooker, only the flour, of course, is rye.

The lucky few succeed in making bread at home the first time. But this is not a reason to be sad at all. Try, experiment, and you will definitely be able to bake your own signature homemade bread - aromatic and tasty.

Bread in all its variations is the most widespread product in the world. It is an important source of carbohydrates and an integral part of our diet for thousands of years. Recent studies have shown that people began baking bread at least 30,000 years ago.

At first, hungry foragers used grains as a highly preserved food source. They were ground with stones, diluted with water and consumed as porridge. The next small step was that a simple dish can be fried on hot stones.

Gradually, with the discovery of yeast cultures, baking powder and flour in its modern form, humanity learned to bake lush and fragrant loaves.

For centuries, white bread was considered the preserve of the rich, while the poor were content with cheaper gray and black bread. Since the last century, the situation has changed dramatically. The high nutritional value of baked goods previously despised by the upper class was appreciated. White bread, thanks to the coordinated work of healthy lifestyle promoters, has become increasingly ignored.

There are a huge number of variations of traditional baked goods, but homemade bread remains the most aromatic and healthy. Ingredients used:

yeast;
flour;
sugar;
water.

Bread is rich in many useful microelements, minerals and vitamins, but is very high in calories: 100 g of the finished product contains 250 kcal.

Delicious bread at home - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And it is not necessary to adhere to already known recipes, like the canon. For example, bread with fenugreek seeds, sesame and cardamom will appeal to even the most notorious gourmets.

Cooking time: 1 hour 30 minutes

Quantity: 1 serving

Ingredients

Flour:
Eggs:
Milk:
Dry yeast:
Salt:
Sugar:
Cardamom:
Sesame:
Fenugreek seeds:

Cooking instructions

How to make homemade yeast bread - a classic recipe

Bread baked according to this recipe turns out to be truly classic: white, round and fragrant.

Prepare the following products:

0.9 kg of premium flour;
20 g rock salt;
4 tsp white sugar;
30 g yeast;
3 tbsp. water or natural unpasteurized milk;
3 tbsp. sunflower oil;
1 raw egg.

Procedure:

Sift the flour into a suitable size container and mix it with salt and sugar by hand.
Separately, in a tall jar, mix yeast with heated milk or water, add butter.
Combine all the ingredients and knead the dough; during this process you can add half a glass of flour. It usually takes at least 10 minutes for the dough to become smooth and lumps to disappear. Then cover with a clean towel and place in a warm place for a couple of hours to allow it to rise.
When the specified time has passed, the dough needs to be “lowered”; to do this, we make several punctures with a wooden spoon or the edge of a knife to release the accumulated carbon dioxide. Then leave the dough for another hour.
Gather the dough into a ball, moving from the edges to the center. Then place it on a clean baking sheet (it is advisable to grease it with oil so that the dough does not stick) or baking paper. Give it half an hour to proof.
For a golden crust, brush the surface of the future bread with egg and, if desired, sprinkle with sesame seeds or seeds.
Bake in a preheated oven for about 50-60 minutes.

Homemade bread recipe without yeast

Fluffy bread can be obtained not only thanks to yeast; sour milk, kefir, brine and all kinds of starter cultures are also used for these purposes.

For cooking bread prepare ingredients:

0.55-0.6 kg flour;
1 tbsp. water;
60 ml sunflower oil;
50 g white sugar;
2 tsp rock salt;
7 tbsp sourdough

Procedure:

Sift the flour through a fine-mesh sieve, add sugar and rock salt. Then add oil and knead by hand.
Introduce the specified amount of starter into the resulting mixture, add water, knead well until the dough begins to lag behind the palms. Then cover with a clean towel and leave in a warm place for at least 2 hours, so that the dough rises approximately 2 times.
After this, knead it thoroughly and transfer it to the mold. Choose a dish that is deep enough so that there is still room left after laying out, because the bread will still rise. Leave for another half hour, then place in a hot oven. The fragrant bread will be baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, but mixed with wheat. The latter gives the dough softness and pliability. To prepare rye bread you will need the following products:

300 g each of wheat and rye flour;
2 tbsp. warm water;
1 packet of dry yeast (10 g);
20 g sugar;
1 tsp salt;
40 ml sunflower oil.

Procedure:

Mix yeast with warm water, salt and sugar. We leave them for a quarter of an hour, during which a yeast “cap” forms above the surface of the liquid. Add oil and mix.
Sift and mix both types of flour, pour in the yeast mixture and knead into a stiff dough. Cover it with cling film and place in a warm place, leaving for at least an hour.
When the hour is up, knead the dough again, transfer it to the mold and leave it to proof for another 35 minutes, again wrapping it in cling film.
We put the future rye bread in the oven, where it bakes for 40 minutes. To add flavor, sprinkle the surface with cumin before baking.

How to make black bread at home?

You can bake this bread both in the oven and in a bread machine. The only difference is in the technical features of the cooking process. In the first case, you have to make the dough yourself and knead the dough, and in the second, you just throw all the ingredients inside the device and take out the ready-made fragrant bread.

Black breads, which include the much-loved “Borodinsky”, are prepared using starter cultures. To bake a loaf of black bread, prepare the following ingredients:

The starter will require a glass of rye flour and carbonated mineral water, as well as a couple of tablespoons of granulated sugar.

For the test:

rye flour – 4 cups,
wheat - 1 cup,
half a glass of gluten,
cumin and ground coriander to taste,
120 g brown sugar,
360 ml dark beer,
1.5 cups rye sourdough,
salt – 1 tbsp.

Procedure:

Let's start by preparing the starter; to do this, mix half of the specified amount of flour and mineral water with sugar, cover everything with a cloth soaked in water and leave for a couple of days. When fermentation begins and bubbles appear on the surface, add the remaining flour and mineral water. Leave for another 2 days. Once the starter has fermented, it can be placed in the refrigerator, where it will be better preserved.
Immediately before preparing black bread, take the starter out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover with a damp towel and leave in a warm place for 4.5-5 hours.
After pouring the amount of starter specified in the recipe, you can add mineral water to the remaining liquid again and add 40 g of rye flour. After it has fermented, put it in the refrigerator again. In this form, the starter will keep for about a month.
Now you can start baking directly. Sift and mix the flour, add gluten, pour the starter into it, then add beer, sugar and salt. The resulting dough should be soft and not tough.
Transfer the dough to a bowl, cover with film, and leave at room temperature for 8-10 hours.
Then we form a loaf from the dough that has managed to rise, sprinkle it with cumin and coriander on top, transfer it to the mold and leave for half an hour to proof.
The bread will bake in a hot oven for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - step-by-step recipe

The kefir bread recipe will be a real find for all opponents of yeast baking. Prepare the following foods:

0.6 l kefir;
wheat flour - 6 cups;
1 tsp each salt, soda and sugar;
cumin to taste.

Procedure:

Sift the flour, add all the dry ingredients, including cumin, mix and pour in slightly warmed kefir.
Knead the dough into a tight dough.
Transfer the dough to a greased baking sheet, where we form a loaf.
Making slits in the top of the loaf will help the bread bake better.
The baking sheet with the future bread is placed in a preheated oven for 35-40 minutes.

Homemade bread starter

In addition to the rye sourdough described in the recipe for black bread, be sure to try the raisin sourdough, which will be ready in just 3 days:

Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup each), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and place in a warm place.
The next day, strain the starter, stir in 100 g of rye flour, dilute it with water so that the mixture has a consistency similar to thick cream, and put it back in a warm place.
On the last day the starter will be ready. Divide in half, use one half for baking, and add 100 g of rye flour to the second. Stir the water again to the consistency of sour cream and put it in the refrigerator.

There is nothing tastier than bread just taken out of the oven, hot, fragrant, rosy. Unfortunately, today such a dish has become a gourmet delicacy. Many young housewives refuse to bake bread because of the complex and time-consuming process, although modern ovens allow this to be done without much hassle. This collection contains various secrets of baking bread at home.

Photo recipe for bread in the oven

Bread is a product that very few meals are complete without. And it is not at all necessary to buy it in bakeries or stores. Baking, for example, rye-wheat bread (or any other) in a very ordinary oven is not as difficult as it seems at first glance. The ingredients for its preparation need simple ones, which are likely to be found in the kitchen of any housewife. Unless it takes quite a lot of time to prepare it.

Ingredients:

Lard (margarine or any butter is suitable as an alternative) – 50 g.
Rye flour – 1 cup.
Wheat flour - 2 cups.
Table salt – teaspoon.
Whole milk (you can use sour milk) – 300 ml.
Dry baker's yeast - dessert spoon.
Granulated sugar - a tablespoon.
Potato starch - a heaped tablespoon.

Yield: 1 standard size loaf of bread.

Cooking time – up to 3 hours.

Method for preparing rye-wheat bread in the oven:

1. Melt lard on the stove or in the microwave. Heat the milk slightly, pour no more than a third into a bowl, stir sugar and yeast in it. Leave for 5 minutes alone.

2. Mix, sifting, rye flour, starch, salt (there is no need to sift it) and a third of the wheat flour.

3. Combine melted lard, milk and yeast mixture.

4. Pour the liquid mixture into the dry mixture, mix thoroughly (or better yet, beat with a mixer).

5. Gradually adding additional flour, knead the dough, cover with a towel and hide in a warm place so that it rises faster.

6. When the dough has doubled in volume, knead it again and place it in a loaf pan. Cover with a towel and leave to proof for literally a quarter of an hour.

7. When it puffs up (rises) a little, place the pan with the dough in a hot oven and bake at 190°C for 45 minutes.

8. Immediately remove the baked loaf from the pan and cool on a towel or wire rack.

Homemade bread in the oven with yeast

Using yeast, on the one hand, greatly complicates the task of baking bread, on the other hand, allows you to achieve excellent results. It is important to start the business with quality products and good thoughts, to protect the dough from drafts and evil words.

Products:

Rye flour – 3 tbsp.
Water – 1 tbsp.
Salt – 1 tsp.
Dry yeast – 2 tsp.
Sugar – 2 tbsp. l.
Vegetable oil – 2 tbsp. l.

Preparation:

Mix the dry ingredients in a fairly deep container: stir in the yeast, granulated sugar and salt into the flour.
Now pour in the oil and add water little by little, kneading the dough.
Mix it very thoroughly. Sprinkle with flour and cover with linen cloth. Leave it warm.
The dough will rise and increase in volume. It needs to be kneaded again, then formed into a bun/loaf.
Sprinkle the mold with flour. Place the future bread in the mold. Traditionally, make cuts. Some housewives recommend brushing the dough with whipped yolk for a beautiful crust.
Baking time 40 minutes.

The delicious bread prepared by your mother may well become an independent dish that will disappear from the plate at the speed of light.

How to cook bread in the oven without yeast

Many housewives know that yeast helps speed up the process of dough rising, but in the old days they did just fine without it. The following recipe will demonstrate how to do this in modern conditions. Of course, it will take much more time than preparing dough with yeast, but the taste will be fantastic.

Products:

Rye flour – a little more than 1 kg.
Vegetable oil, preferably refined – 3 tbsp. l. into the dough and 1 tbsp. l. for lubricating the mold.
Salt – 1 tsp.
Honey – 1 tbsp. l.
Water.

Preparation:

It is best to start cooking in the morning. You will need a large glass or ceramic container.
Pour in 100 ml of warm water (brought to a boil and cooled). Pour 100 grams into water. rye flour.
Stir until smooth. Cover with a cotton napkin. Place in a warm place. It is advisable not to use metal - even stir with a wooden spoon or spatula.
After a day, add water and flour (100 each) to this dough. Leave it warm again.
Repeat on the third day.
Fourth day - time is coming to an end. Pour in 500 ml of water and add enough flour so that the dough resembles thick sour cream. Leave for a day.
The next morning you need to separate ¼ of the part - this will be the so-called “grove”, which can be used for further baking of bread (repeating the procedure of adding portions of flour and water).
Add salt, sugar and vegetable oil to the rest of the dough.
Stir first with a wooden spoon and only finally with your hands.
Grease a baking sheet with oil. Form a loaf. Place on a baking sheet. Leave for three hours to rise.
Baking time is about an hour, depending on the individual characteristics of the oven.

The technology for baking bread according to this recipe is quite complex, but if, for medical reasons, yeast is prohibited, but you want some bread, then the recipe becomes a salvation.

How to bake sourdough bread in the oven

There are recipes for baking yeast-free bread; if the housewife is doing this for the first time, then she will have to go through a fairly long process while the sourdough is being prepared. Among Belarusians it was called “groshchina”; it’s nice that next time the baking process is faster, and part of the dough is separated again, making the process almost endless.

It’s good if one of the hostess’s friends shared the sourdough, then the cooking process is as easy as shelling pears. If there is no starter, then the housewife herself will have to go all the way from start to finish.

Products:

Rye flour –0.8 kg (more may be required).
Granulated sugar – 1 tbsp. l. (or honey).
Water.
Salt – 0.5 tsp.
Vegetable oil – 1-2 tbsp. l.

Preparation:

Stage one – preparing the starter. It will take several days. First you need to mix 100 g. flour and 100 ml of water brought to a boil and cooled to warm. Stir with a wooden spoon. Leave for a day in a warm place (near a radiator, for example), cover with a cotton cloth or a piece of gauze.
On the second to fourth day, repeat the operation - add 100 ml of water and 100 g of flour each time and mix thoroughly.
On the 6th day, you can actually start kneading. To do this, add flour (about 400 g) to the dough, pour in a glass of water, add salt and sugar/honey, vegetable oil.
Knead first with a wooden spoon, and then you can start kneading with your hands, generously sprinkling them with flour.
Form a beautiful round loaf, just like your grandmothers and great-grandmothers did.
Grease a baking sheet with vegetable oil. Lay out the dough. Leave for a couple of hours to approach.
Bake for an hour (or a little less, depending on the oven).

As an experiment, to make bread lighter and tastier, it is recommended to take rye and wheat flour in equal proportions.

Baking rye bread without yeast requires a lot of time from the housewife. In this regard, baking white bread, and even using dry yeast, will significantly save time.

Products:

Premium wheat flour – 3 tbsp. with a slide.
Butter – 2 tbsp. l.
Granulated sugar – 2 tbsp. l.
Dry yeast – 1 sachet (7 g).
Salt.
Warm water – 280 ml.
Melted butter – 1 tbsp. l.

Preparation:

Mix 1 tbsp. flour, dry ingredients and butter. Add water and knead the dough using a mixer.
Add the rest of the flour and continue kneading the dough, scraping down the sides until it reaches a uniform consistency.
Leave the dough in a warm, draft-free place, cover with a clean cloth/towel.
When the dough has doubled in volume, knead it gently.
Transfer to a baking dish. Form a loaf with floured hands. Leave for another 40 minutes to proof.
Bake for ¾ hour.
Brush the cooled bread with melted butter.

All housewives, without exception, will thank the person who invented the mixer, which facilitates the process of kneading dough.

How to bake rye or black bread in the oven

Technological progress does not stand still; almost every day it brings new innovations that make life easier. But in any business there are two sides - positive and negative.

On the one hand, technology speeds up and simplifies the cooking process, but on the other hand, the magic disappears - the resinous smell of firewood and the magical aroma of bread. The following recipe offers an attempt to preserve this magic, although the baking process takes place in the oven.

Products:

Rye flour – 0.5 kg.
Salt – 0.5 tsp.
Granulated sugar – 1 tbsp. l.
Dry yeast – 7 g/1 sachet.
Water brought to a boil and cooled to room temperature - 350 ml.
Vegetable oil – 2 tbsp. l.
Coriander.
Cumin.
Caraway.
Sesame seed.

Preparation:

Sift the flour. Mix with salt, sugar, yeast. Add water while kneading the dough. It is best to use a mixer, this way you can save energy.
Leave the dough under a towel in a warm place to rise for several hours, protect from drafts and loud voices.
Add vegetable oil to the dough, mix well again.
It's time to put the dough into baking pans, after greasing them with oil and sprinkling with flour. The molds should only be 1/3 full, it takes a few more hours to proof and increase the volume.
Preheat the oven. Place the molds with the future bread.
Reduce baking temperature to 180 degrees. time – 40 minutes. Checking readiness with a dry wooden stick.
Remove bread from pan and sprinkle with seasoning mixture.

Delicious bread in the oven with garlic

Bread and garlic go well together, both chefs and tasters know this. That is why recipes for baking homemade bread with garlic in the oven appeared.

Dry yeast – 1 sachet (7 g).
Granulated sugar – 1 tbsp. l.
Salt – 0.5 tsp.
Water – 2 tbsp.
Flour – 350 gr.
Refined vegetable oil – 3 tsp.

Products for filling:

Parsley/cilantro – 1 bunch
Dill (greens) – 1 bunch.
Salt – 0.5 tsp.
Oil, ideally olive oil, but you can use any vegetable oil - 4 tbsp. l.
Garlic cloves – 4 pcs.

Preparation:

According to this recipe, the process begins with dough. Heat the water until warm, mix with yeast and sugar. Dissolve. Add flour (1 tbsp). Leave for 10 minutes to start fermentation.
Then pour in the oil, add flour and knead the dough. One should be thick enough. Leave for the test to take place (it will take at least 2 hours, and the place should be away from doors, vents, and drafts).
The filling is prepared almost at lightning speed, thanks to the use of a blender. The greens, of course, need to be washed and dried. Peel and rinse the garlic cloves. Combine everything together in a blender into a fragrant green mass.
Make a sheet of dough, coat it with green filling, and roll it into a roll. Next, cut the roll in half, intertwine these halves together to form a braid.
Grease a baking sheet with oil, place the dough, leave for 30-50 minutes in a slightly warm oven.
After the dough has increased in volume, send it to bake.

The aromas appear in 10 minutes and become stronger every moment, meaning tasters will soon be in the kitchen waiting for the magic to happen.

Homemade kefir bread recipe

Housewives know that baking bread requires few ingredients; in principle, you can get by with water, flour, adding a little salt and alley. But there are recipes that are a little more complicated, including well-known yeast and kefir.

Products:

Wheat flour (high grade) – 4 tbsp.
Dry yeast – 1 tsp.
Butter – 2-3 tbsp. l.
Sugar – 2 tbsp. l.
Salt - on the tip of a spoon.
Kefir – 1 tbsp.
Warm water – 150 ml.
Soda – 1/3 tsp.

Preparation:

The first stage is dough, for this, put yeast and sugar (½ tbsp.) into heated water. Stir until dissolved. Leave for a quarter of an hour.
Mix flour with salt, the rest of the sugar, and soda.
Melt the butter. Pour into kefir.
First stir the dough into the flour. Then add kefir and butter little by little. You will get a smooth, beautiful dough.
Transfer it to a deep container. Leave for 2 hours.
When it fits, that is, increases several times in volume, knead it tediously.
Now you can start baking. These ingredients will make 2 loaves. Form them and place them on a baking sheet. Traditionally, make cuts on top.
Place in the oven, bake first at 60 degrees (quarter of an hour), then increase to 200 degrees (another half hour).

Using a wooden stick, carefully pierce the bread; if the dough does not stick, then the bread is ready.

Very tasty and healthy whole grain bread in the oven at home

Modern people try to limit their consumption of bread because of its high calorie content. But there are types of bakery products that are low in calories and healthy. This is bread made from wholemeal wholemeal flour; you can bake it at home.

Products:

Flour – 0.5 kg (unsifted, second grade).
Dry yeast – 7-8 gr.
Warm water – 340 ml.
Salt – 1 tsp.
Sugar – 1 tsp.
Spices for aroma.

Preparation:

Mix flour with yeast, sugar, seasonings and salt. Then add water and knead.
Leave the dough warm. The fermentation process will begin and the dough will increase in volume.
Divide it into 2 servings. Grease the molds with oil.
Spread out the dough. Keep it warm for an hour to let it rise again.
The surface of the products can be sprinkled with water, sprinkled with coriander, cumin, and sesame seeds.
Bake for an hour, t – 200°C.

Housewives who love culinary experiments can try adding bran, flax seeds, pumpkin seeds, and sunflower seeds to the dough.

Homemade cornbread in the oven

Want to experiment a little with bread baking? There are opportunities to try some rather unusual recipes, such as baking cornbread.

Products:

Wheat flour – 0.5 kg.
Corn flour – 250 gr.
Boiled water – 350 ml.
Salt – 0.5 tbsp. l.
Dry yeast – 7 gr.
Olive/vegetable oil – 3 tbsp. l.

Preparation:

In a container, mix corn flour and water until smooth. Leave for a quarter of an hour to swell.
Then add all the remaining ingredients here. Using a mixer, knead the dough at low speed.
Place the container with the dough in a warm place. When it grows in volume, knead it.
Divide into two equal parts. Leave for 20 minutes again.
Place in greased molds. Keep warm for an hour.
Bake in the oven with a bowl of water on the bottom rack. Baking time is 40 minutes (maybe a little less or a little longer).

The evening of Moldavian or Romanian cuisine is declared open!

How to make Borodino bread at home

Each type of bread has its own lover, but, of course, Borodinsky has the most fans. It is famous for being baked from rye flour with lots of cumin and coriander. It’s good that recipes have appeared that allow you to prepare Borodino bread at home.

Products:

Rye flour – 300 gr.
Wheat flour (but 2 varieties) – 170 gr.
Fresh yeast – 15 gr.
Vegetable oil – 1 tbsp. l.
Filtered water – 400 ml.
Rye malt – 2 tbsp. l.
Salt – 1 tsp.
Sugar/honey – 1 tbsp. l.
Cumin and coriander - 1 tsp each.

Preparation:

Boil 150 ml of water, pour in rye malt, stir. Leave until cool.
In another container, mix 150 ml of water (not boiling water, but warm enough), sugar/honey, yeast. Leave for 20 minutes to ferment.
Pour two types of flour and salt into a container. Make a recess. First pour the dissolved yeast into it, then the malt. Add the remaining water and olive oil.
Knead the dough until smooth. Leave to increase in volume.
Foil pans work well for baking. Place the dough in them, wetting your hands with water, and form into loaves. Sprinkle the loaves generously with coriander and cumin seeds on top; you can even lightly press them into the dough.
Proofing time – 50 minutes. Then baking.
Place the bread in a preheated oven. Bake for 40 minutes, t – 180 °C.

Homemade bread is very healthy and tasty, I think that the relatives will very soon ask the hostess to repeat the recipe.

Homemade bread with cheese in the oven

Among the foods that go well with bread, cheese occupies a special place. Firstly, it gives the bread a pleasant creamy cheese taste, secondly, it gives a beautiful color, and thirdly, the cheese aroma will attract the whole family to the kitchen.

Products for dough:

Fresh yeast – 2 tsp.
Granulated sugar – 1 tsp.
Water – 2 tbsp. l.
Flour – 2 tbsp. l.

Products, actually, for the test:

Flour – 0.5 kg.
Water – 300 ml.
Salt – 1 tsp.
Hard cheese – 100 gr.

Preparation:

It all starts with dough. Mix sugar, yeast, add warm water, flour. Leave for 30 minutes.
Grate the cheese, mix with flour, salt and water.
Add fermented dough to the dough.
Mix everything until smooth, the dough should not be sticky. Leave to rise.
Preheat the oven. Bake in a pilaf cauldron, covered with a lid, for 40 minutes, remove the lid and leave for another 10 minutes.

Do not cut immediately, let the bread rest.