Dietary yeast-free bread in the oven recipe. Homemade bread without yeast

In distant childhood, when I was still very young, my nena (grandmother) taught me how to bake delicious bread. Despite the fact that at that time it was very hard work for me, I liked this process, but most of all I liked treating my loved ones with homemade bread, which I baked with my own hands. And how proud I was of myself when it turned out big, beautiful and tasty. Back then we baked it using yeast.

Two years ago I attended a master class where craftswoman Gulnaz showed us how to bake yeast-free bread. Why without using yeast?

Such “living” bread has a number of beneficial properties:

it contains many vitamins and minerals;
unleavened bread made from flour coarse is self-sufficient in its composition, which helps reduce excess weight. It also contributes to the proper functioning of the digestive system and the whole body;
its use, as microbiologists note, strengthens the immune system and stimulates the formation of new healthy cells;
it is stored long time, and at the same time does not lose its taste at all.

Today I will show you how easy it is to make yeast-free bread at home using homemade sourdough starter.

How to prepare primary starter?

It is prepared only once. Just then, each time you prepare the dough, you need to set aside about 200 grams. in a separate container until next time.

So. Pour about half a liter of warm boiled water into a bowl. Add 2 cups of flour to the water. Knead batter. You can use any flour, I made primary leaven with wheat.

Ready? Cover with a towel and put in a warm place for 36 hours. After this time, you will see that the fermentation process is already in full swing. The starter will have air bubbles.

Add 1 cup of flour, mix and put again in a warm place for 12 hours.

It is important not to touch it again, not to disturb it, but to let it ripen quietly. We will get a liquid mass with bubbles - this is the primary leaven.

Making bread

When baking for the first time, take about one liter of warm boiled water. Add a tablespoon of salt and the same amount of honey to it. Stir and allow the ingredients to completely dissolve in the water.

Then add the sifted flour.

Can be combined different types flour. I put about 2-3 cups of rye and the same amount of whole grain wheat. And just recently I started adding flaxseed meal. Believe me, it turns out very tasty. Mix until smooth. Add the prepared starter and knead the dough thoroughly.

Be sure to leave part of the mass, approximately 200 grams, in a separate bowl. The starter must be stored in the refrigerator.

If you rarely make bread, then the starter needs to be fed every 5-6 days. Add 2 tablespoons of flour and the same amount of warm boiled water. Stir and put back in the refrigerator.

Add more flour to the rest and bring the dough to the desired consistency. You can add various spices, spices, bran, nuts. My kids love bread with dried apricots and prunes.

Ready? Place it in molds greased with vegetable oil. Cover with a towel and leave in a warm place for 6-8 hours until it fits well.

Keep in mind that the mass will increase approximately 2 times.

Let's bake

Preheat the oven for about 10 minutes. up to 180-200 degrees. Then we carefully transfer our forms with dough into the oven. In 50 minutes the bread is ready. We take it out and cover it with a towel. Don't try to remove it from the mold right away. Let it cool down. After 2-3 hours it will be much easier to remove it from the mold.

Bon appetit.

IN next time Before cooking, remove the starter from the refrigerator and let it brew in a warm place for 40 minutes. Then knead the dough as described above. From the new mass, set aside the starter again until next time.

As you can see, the recipe for making bread is very simple.

Main good mood, your love and kind thoughts about your family! And then you will definitely succeed. See you again!

Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, do the same wheat- Rye bread. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread may contain various ingredients, from seeds and dried fruits, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, italian bread, sweet bread, sourdough bread, bread in egg, bread with cheese - there are countless types of bread. Someone likes the recipe white bread, lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. Bake bread at home with fragrant crust maybe a man without a crust is a “baker.” We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

Homemade bread recipe can be used as baker's yeast, and sourdough. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.

Get ready homebaked bread! At your service is a recipe for black bread, a recipe for Wheat bread, a recipe for Borodino bread, a recipe French bread, recipe for Bread without yeast or otherwise recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.

Background…
A long time ago, I once watched a film by V.G. Zhdanov.

And we decided to make this bread without yeast!
(let me remind you that until the 40s in Rus', yeast was not used at all!)
Taking as a basis the recipe that was highlighted in the film, we started baking our own Yeast-FREE bread and we still can’t stop and are not sure when we stop.

Store-bought bread we don’t buy now, because for us it has become some kind of piece of polyethylene with a bad smell, when compared with the bread we received with my own hands and which does not contain poison - yeast (aka mold).

And so, when you eat yeast-free bread, you will never have heartburn, it is very filling and very tasty, and you also do not eat yeast (mold), which very well develops cancer (and other rubbish) in people!

And I’ll end the story with a statement from an enlightened person on this issue:

“We learned to make it from the holy grain of wheat, POISON!”

You can’t argue with that, I agree with every word they say!

And so the recipe itself without yeast bread(made by my brother with his own adjustments based on the film by V.G. Zhdanov):
(By the way, all relatives have already been taught how to do it, and I wish the same for you!)

1) Making bread.

You will need:
500 gr. wheat flour.
500 ml. water (you can use 250 ml. water + 250 ml. milk, but in Lately We always use only milk - it tastes better).
Sourdough (we use all but 1-2 teaspoons, which are needed to prepare the starter for next time - for preparing the starter, see point 2).
6 teaspoons sugar.
Cookware (we use non-stick coating) for baking.
Sunflower oil (you can use olive oil if high temperatures preferable) for lubricating baking utensils.

Knead the dough:
Sift the wheat flour through a sieve. Add 6 teaspoons of sugar. Add the starter (you also need to leave 1-2 teaspoons of the starter for next time, see point 2). Add liquid, water and/or milk. Mix everything. If everything is done correctly, the dough will have a concentration like thick sour cream (so that the spoon stands).

Preparing for baking:
Grease the mold sunflower oil and put the dough there. The form must be filled halfway. Leave the dough to rise for 10 – 11 hours. I recommend kneading the dough in the evening and then leaving it to rest. room temperature for the night. By morning the dough should rise and occupy the entire baking pan.

Kneaded bread.

The bread has risen.

Bakery:
Bake bread at 180 C for 1 hour. Then remove the pan, let it cool for about 15 minutes and remove the bread from the pan. Let it cool for another 30 minutes.

Ready bread.

BON APPETIT!

2) Sourdough.

How to mix sourdough next time?

Take 1-2 teaspoons of ready-made (old) starter. Add 1.5 (heaped tablespoons) wheat flour and 1.5 (heaped tablespoons) RYE flour. Add 1 teaspoon of sugar (if the starter rises well, you don’t have to add it). Add boiled water and mix. The starter should have the consistency of dough ( thick sour cream). Mix it all in a separate bowl (glass). I recommend performing this procedure simultaneously with kneading the bread dough. Then we also leave it for 10 – 11 hours (overnight). After the sourdough has risen, it should be stored in the refrigerator, but usually no more than a week.

Sourdough mixed for next time.

Ready sourdough.

Making sourdough from scratch.

This is a rather labor-intensive process (takes a lot of time), it is better to have it ready.

Option one (tested):
Take rye grains (a handful), fill them with water, cover plastic bag and leave it to germinate, changing the water every other day. After 2 days, when the grains sprout (the sprouts become 1 cm in size), grind the grains in a meat grinder. Add a handful of wheat flour and 2 teaspoons of sugar and water. Mix it all to the consistency of sour cream, put it on the radiator (~ 25-40 degrees) and wait until it turns sour (there is no need to cover the starter with polyethylene, it should breathe, if only with gauze or a plate, so that dust does not get in and air passes through). Then we take 1 teaspoon of the mixture (throw away the rest) and do the same as when kneading the sourdough next time.

Option two (not tested):
They say that even if you just do the same as when kneading the sourdough next time, but do not add a spoonful of prepared ( old sourdough), then this mixture will also turn sour sooner or later. Then we take 1 teaspoon of the mixture (throw away the rest) and do the same as when kneading the sourdough next time.

Note:
The photo shows the process of baking two breads.
If you need to bake 2 loaves, multiply all recipe values by 2.

Yeast-free kvass recipe
(sweet and sour drink)

Recipe:

For two liters of kvass, take it and mix it.
3 tablespoons wheat flour,
3 tablespoons rye flour,
1 tablespoon of our yeast-free starter.

We fill it all in boiled water(necessarily at room temperature) – stir until the consistency of sour cream (so that there are no very large lumps in the starter).

Dissolve 7 tablespoons of sugar in 2 liters of water (can be adjusted to taste)

Leave in the shade for approximately 1.5 days (at room temperature).

You need to try it, if you want a more vigorous taste, then keep it a little more, if you want a less vigorous taste, then keep it a little less - it still depends on the ambient temperature.

Then, you need to carefully pour the kvass into bottles, so that the sediment does not get into finished product(you can use a filter like gauze, but we can do without it)..

Store the finished kvass in the refrigerator.

Good, especially in summer!

I advise you to read all the contents of this topic. You will find many more original recipes bread from the discussion participants who took an active part in the development of this topic.

Before we begin, let's remember:

the combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but it makes any recipe heavier (unlike pulp or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish);
sprouted grains are always easier to digest than “dry” ones, even after heat treatment (however, these can only be ground into “minced meat” and not into flour);
Sweets (dried fruits) do not go well with starches, so it is better to add them minimally.

Homemade yeast-free bread recipes

1. Plain unleavened flatbreads

Ingredients:

1 glass of water
2.5 cups flour (preferably whole wheat)
1.5 teaspoons salt
vegetables - a little bell pepper, will do carrot cake from juice, olives, sun-dried tomatoes, garlic, greens.

Homemade bread without yeast:

Stir salt in water. Gradually pour the flour into the salted water in a thin stream.
Mix the dough. Then let the dough stand (rest) for 20-30 minutes.
Heat the frying pan.
Roll out the flatbread thinly.
Dry the flatbread for a few seconds in a hot frying pan. In total you get 10-12 flatbreads.
The finished flatbreads must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
It is better to store the flatbreads in a plastic bag in the refrigerator for no more than 3 days.

2. Homemade bread with kefir

Very simple - a little kefir and salt + rye flour, depending on your mood, you can add cumin, seeds, etc.

Sift the ground wheat (in a mill-type coffee grinder) thoroughly through a fine sieve to obtain 3 cups of flour (or take ready-made whole grain flour- but it’s worth remembering that it cannot be stored for a long time, so store-bought - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 spoon of table soda, you can add ground seeds or nuts, and also gradually pour in the whey from homemade cottage cheese, about a glass and a half until you get a thick dough.

Mix well and bake in a cake pan.

Place the dough on baking paper.

Bake for an hour in the oven, preheated to 180-190 degrees.

Suitable instead of whey liquid cottage cheese and 2 eggs (preferably just yolks). The taste will be almost the same, kefir will also work (much better than baker's yeast, although kefir itself is also a yeast product (a fermentation product of the kefir grain).

3. Based on Irish soda bread

250 g whole wheat flour
250 g rye flour
250 gr oatmeal
1/2 cup ground nuts
4 tbsp vegetable oil
1 tsp salt
1 tsp soda
juice of 1 lemon
500-600 ml water

Homemade bread without yeast:

Preheat the oven, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. Make slits in the crust while baking.
Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onion, bell pepper, cumin, cake from carrot juice and so on.

4. Potato cakes

Ingredients:

300 ml (one and a half glasses) mashed potatoes(possible on the water)
1 tsp salt
300 ml flour
1 egg (you can try using only the yolk - this way the recipe as a whole will be easier for digestion and, accordingly, less harmful).

Preparation:

Quickly knead the dough, divide into 10 parts and place on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each one with a fork, otherwise the cakes will rise.
Bake at 250 C for about 13-15 minutes (should be slightly browned).
Cool, can be eaten warm or cooled, very tasty with butter, sour cream and herbs.

5. Oatcakes

Ingredients:

600 ml (3 cups) rolled oats
250 ml flour (can be dark, whole grain, wallpaper)
1.5 tsp salt
1 tsp soda
600 ml kefir
50 g melted butter (or olive)

How to make oatcakes:

Knead the dough, let it sit for half an hour, then, just like in the previous recipe, lay out and knead the round cakes and bake at 250 C for about 15 minutes (you need to watch until they start to brown a little).
You don't have to give it round shape, and lay it out as best you can on baking paper, poke it with a fork and roughly cut it after about 7 minutes, when the dough begins to set. And then, after removing from the oven, break it onto a plate.

6. Quick yeast-free pizza dough (recipe No. 1)

Ingredients:

2 tbsp flour
1 teaspoon salt
2 eggs
1/2 tbsp warm milk
1 tsp olive oil

Pizza dough without yeast recipe:

Mix flour with salt.
Mix the eggs in a bowl with warm milk and add olive oil.
Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic.
Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

1.5 cups wheat flour
1.5 cups rye flour
about 1 glass of water
a pinch of salt

How to prepare pizza dough:

If you prefer soft dough, then you will need kefir instead of water and a pinch baking soda(first, soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour).
Bake for 15 minutes and then another 15 seconds tomato paste and vegetables.

7. Rye bread with traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.
After the starter is ready, place the dough: warm water ( required quantity), sourdough, salt, sugar (necessary for the sourdough to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough, and mix in rye peeled flour. The dough is “light”. After the dough has risen, without kneading it, put it into molds (1/2 of the volume of the mold).
To Work with rye dough better by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for next baking, stored in the refrigerator.
The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

8. Hop sourdough bread

1. Preparing sourdough

1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).

2. Number of components.

To bake 650-700 g of bread you need:

water 1 glass (0.2 liters);
For each glass of water you need: 3 glasses of flour (400-450 gr.);
salt 1 teaspoon;
sugar 1 table. spoon;
butter or margarine 1 table. spoon;
wheat flakes 1-2 full table. spoons;
leaven.

3. Preparing the dough

3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. spoon of sourdough and 1 glass of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Kneading the dough

4.1. In clean dishes ( glass jar volume no more than 0.2 liters, with a tight-fitting lid) set aside required amount(1-2 tablespoons) of dough, this dough will serve as a leaven for the next bread baking, it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are an optional component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.

5. Baking mode

5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Bread is an integral part of our life, without which we cannot imagine our normal day, and all because it is universal.

For example, sandwiches can be made with anything and any kind: sweet ones - with honey, jam, condensed milk; hearty - with sausage and cheese, with sprats and cucumber, and so on.

This product is suitable for everything, and some people cannot even imagine a single meal without it; they say that without it, food becomes less tasty.

Useful and harmful qualities of yeast-free homemade bread

Pros:

The only disadvantage of preparing such a product is that it taste qualities, hardness and small size. The taste of yeast-free bread is lean, barely perceptible.

Often its density is much higher than that of store-bought yeast bread, and its taste may not be to everyone's taste.

How to prepare sourdough for homemade yeast-free bread

The basis of this type of baking is sourdough, on which the taste of the future bread bun directly depends.

So, to prepare the starter according to classic recipe we need:

1 glass clean drinking water;
1 cup flour (pre-sifted);
A tablespoon of honey (optional).

This version of the starter is prepared in several stages, and, accordingly, over the course of several days.

Stage 1: take 100 g of flour (about a third of a glass), honey and a third of a glass of water. Cover the resulting mass with gauze or a waffle towel so that oxygen can penetrate freely and dust cannot.

We put it in a warm place for two days.

Stage 2: After two days, add another third cup of flour and the same amount of water to the starter. The reaction of the dough should be unambiguous: small air bubbles on the surface and a slight sour aroma of the dough.

Leave covered with a cloth in a warm place (for example, in the kitchen) for another day.

Stage 3: After 24 hours, the starter should acquire a distinct smell of alcohol and increase in size, add again a third of a glass of flour and the same amount of clean drinking water and leave it for the next day.

Stage 4 (final): After the last 24 hours, the starter should increase significantly in size. Now you can use it by adding a certain amount to the dough, having previously done some simple and well-known steps: a third of a glass of flour and the same amount of water, put in a warm place until signs of fermentation appear, that is, bubbles and an increase in volume.

The remaining mass is usually stored in a jar in the refrigerator. The consistency of this leaven looks like thick village sour cream, very viscous and elastic.

An elementary recipe for yeast-free bread in a bread machine

To make bread we need:

half a glass of warm milk;
1 egg;
butter– 1.5 tablespoons;
half a teaspoon of salt;
2 tablespoons sugar (to taste);
3 cups flour (possibly heaped);
1 teaspoon baking powder (optional).

The whole process of making bread in a bread machine consists of correct sequence loading ingredients. First, pour warm milk into the bowl, then add the egg, then add butter, salt and sugar.
For better mixing, the butter can be melted or softened. And finally, flour with baking powder.

All that remains is to choose the size and color of the bread bun, as well as correct mode, for example "fast". This bread usually takes an hour and a half to bake.

The bread maker will let you know when the bread is ready with a specific sound signal.

It is best to take out the bread when it has cooled and only then cut it. The job is done, ladies and gentlemen, homemade yeast-free bread is ready to eat.

Lenten yeast-free bread in the oven

Unfortunately, not every housewife has a bread machine, so we offer a recipe for making this healthy bread in the oven. This will not change the taste at all, and the simplicity of the recipe will pleasantly surprise you.

So let's get started:

1 cup rye flour (coarsely ground);
one third cup of wheat flour (coarsely ground);
2 glasses of kefir;
2 tablespoons bran (optional);
1 tablespoon sugar;
1 teaspoon salt;
1 teaspoon of soda;
1 tablespoon melted butter or margarine.

Preheat the oven to 200 degrees and start creating. Place all dry ingredients in a deep bowl and pour in 1 cup of kefir.

Knead the dough, steep, dense and practically not sticky. You may not need the full second glass. When adding kefir, be guided by the recommended state of the dough.

It is better to choose the form for the future bread in advance. It is convenient to use both silicone and metal molds; the only criterion in choosing for you should be its depth.

The deeper the pan, the taller the loaf of bread will be. The dough should cover the mold by half.

Cover the chosen form with parchment or baking paper, then lay out the dough, distributing it with hands moistened with water evenly throughout the entire form. As a topping for homemade buns you can use cumin, sesame or cereals, which should be sprinkled on top of the bread.

Well, now we send our bread to the oven to bake until we observe golden crust, approximately 20-30 minutes, after which we take it out and wrap it in a towel. In this form, the bread should cool, then it will remain soft longer.

How to make yeast-free bread at home is described in detail in the video.

Cooking rye yeast-free bread in a slow cooker

To prepare we will need:

one and a half glasses of wheat flour;
half a glass of rye flour;
half a glass of oatmeal;
1 teaspoon salt;
1 teaspoon of soda;
1 tablespoon sugar;
1 glass of kefir;
2 tablespoons butter;
1 tablespoon breadcrumbs.

Combine melted butter with a glass of kefir. Combine all the dry ingredients of the recipe with the liquid ones and knead the dough.

You have to knead it quickly, otherwise it will become tougher.

Grease the multicooker bowl with oil and sprinkle with breadcrumbs. Now you can lay out the dough.

Then turn on the “Baking” mode and wait for the ready signal after half an hour. The bread needs to be turned over using an oven mitt or a knife and left to bake again for half an hour, but on the other side.

With this method, the bread is baked evenly on both sides.

The hot bread must be carefully removed from the multicooker and placed on a dish, then covered with a cloth towel and allowed to cool. Then the crust of the bread will be soft.

Delight your loved ones and yourself with cooled bread.

Monastic homemade yeast-free bread

To bring such bread to life, we will need a little free time, a good attitude and a bit of patience.

First, you should prepare the sourdough, since this is the type of yeast bread that is prepared on its basis. You can use the recipe for making sourdough starter given above, or try the one that church ministers usually use.

For the starter we need:

warm brine (cucumber or cabbage without vinegar);
a little rye flour;
a small amount of sugar.

The amount of ingredients depends on the amount of bread you are going to bake. This starter can be prepared for future use, then it needs to be stored in the refrigerator.

Add flour to the warm brine and stir until a creamy consistency is formed, add a certain amount of sugar (to taste) and leave to rise in a warm place. The starter should rise several times, each time we stir it, releasing carbon dioxide and remember that the rising time is gradually decreasing.

After you have received the starter, you can start preparing the dough: mix warm water, sourdough, sugar and flour. The dough should be viscous and elastic, and resemble thick sour cream.

Let it sit, whisking occasionally if it rises.

Knead the dough for monastery bread, gradually adding flour, salt and, if necessary, sugar. Light and airy dough Divide into molds, filling only half of their volume.

Then leave the dough to rest for half an hour and you can put it in the oven.

So that the crust does not break, but is soft and pliable, moisten the hot bread a small amount water, cover with a clean and dry cloth and let it cool.

It is best to prepare the sourdough in advance and have a free day in reserve, since extra time never hurts, and in a hurry, you can chop wood and miss one of the ingredients.

All ingredients for each recipe must be fresh and on hand, as this is your personal masterpiece that deserves the best.

If in doubt, you can check the readiness of the bread using a toothpick. Pierce the finished loaf with it.

If there is dough left on the toothpick, then you need to wait a little longer and put the bread back in the oven.

You can learn how to make white yeast-free bread from the video.

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