Every nation has recipes for baking bread. The recipe for bread is about 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 recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, brown bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.
Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.
Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.
Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That 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.
A homemade bread recipe can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven 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 is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.
Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.
Background…
For a long time, somehow I watched a film by Zhdanov V.G.
And we decided to make this bread without yeast!
(Let me remind you that yeast was not used at all in Russia until the 40s!)
Taking as a basis the recipe that was covered in the film, we started baking our yeast-free bread and still cannot stop and hardly when we stop
Now we don’t buy store-bought bread, because for us it has become some kind of piece of polyethylene with a bad smell, when compared with bread that we got with our 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 satisfying and very tasty, you also do not use yeast (mold) that develops cancer (and other rubbish) in people very well!
And I will end the story with the statement of an enlightened person in this matter:
“From the holy grain of wheat - they learned how to make, POISON!”
You can’t argue here, I subscribe to their every word!
And so the recipe for yeast-free bread itself (my brother made with his own adjustments based on the film by Zhdanov V.G.):
(By the way, all relatives have already been taught how to do it, which I wish you too!)
1) Making bread.
You will need:
500 gr. wheat flour.
500 ml. water (you can use 250 ml of water + 250 ml of milk, but recently we always use only milk - it tastes better).
Sourdough (we use everything except 1-2 teaspoons, which are necessary for the preparation of the sourdough for the next time - for the preparation of the sourdough, see paragraph 2).
6 teaspoons of sugar.
Cookware (we use non-stick coating) for baking.
Sunflower oil (olive oil is preferable at high temperatures) for lubricating baking dishes.
Kneading the dough:
Sift wheat flour through a sieve. Add 6 teaspoons of sugar. Add sourdough (you also need to leave 1-2 teaspoons of sourdough for the next time, see point 2). Add liquid, water and/or milk. We mix everything. If everything is done correctly, the dough will have concentration, like thick sour cream (so that the spoon can stand).
Preparing for baking:
Lubricate the form with sunflower oil and spread the dough there. The form must be filled in half. Leave the dough to rise for 10-11 hours. I recommend kneading the dough in the evening, then leaving it at room temperature overnight. By morning, the dough should rise and fill the entire baking dish.
Mixed bread.
The bread has risen.
Bakery products:
Bake bread at a temperature of 180 C for 1 hour. Then pull out the mold, let it cool for 15 minutes and pull the bread out of the mold. Let it cool for another 30 minutes.
Ready bread.
BON APPETIT!
2) Sourdough.
How to knead the sourdough next time?
We take 1-2 teaspoons of the finished (old) sourdough. Add 1.5 (heaping tablespoons) wheat flour and 1.5 (heaping tablespoons) rye flour. Add 1 teaspoon of sugar (if the starter rises well, then you can not add). Add boiled water and stir. The sourdough should have the consistency of dough (thick sour cream). Mix it all in a separate bowl (glass). I recommend performing this procedure at the same time as kneading the dough for bread. Then we also leave it for 10 - 11 hours (overnight). After rising the starter, it should be stored in the refrigerator, but usually not more than a week.
Sourdough mixed next time.
Ready sourdough.
Getting starter from scratch.
This is a rather laborious process (takes a lot of time), it is better to have it ready.
Option one (tested):
We take grains of rye (a handful), fill them with water, cover with a plastic bag and leave to germinate, change the water every other day. After 2 days, when the grains germinate (the sprouts will become 1 cm in size), we grind the grains in a meat grinder. Add a handful of wheat flour and 2 teaspoons of sugar and water. We mix it all up to the consistency of sour cream, put it on a battery (~ 25-40 degrees) and wait until it turns sour (you don’t 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). Then we take 1 teaspoon of the mixture (discard the rest) and do the same as when kneading the sourdough the next time.
Option 2 (not tested):
Rumor has it that even if you just do the same as when kneading the sourdough the next time, but do not add a spoonful of the finished (old sourdough), then this mixture will also turn sour sooner or later. Then we take 1 teaspoon of the mixture (discard the rest) and do the same as when kneading the sourdough the next time.
Note:
The photo shows the process of baking two loaves.
If you need to bake 2 loaves, then multiply all recipe values by 2.
Yeast-free kvass recipe
(sweet and sour drink)
For two liters of kvass, take and mix.
3 tablespoons wheat flour
3 tablespoons rye flour
1 tablespoon of our yeast-free sourdough.
Pour all this with boiled water (necessarily at room temperature) - mix until the consistency of sour cream (so that there are no very large lumps in the sourdough).
Dilute 7 tablespoons of sugar in 2 liters of water (can be adjusted to taste)
We leave in the shade for ~ 1.5 days approximately (at room temperature).
You need to try it, if you want to get a more vigorous taste, then we keep a little more, if a less vigorous taste, then we keep a little less - it still depends on the ambient temperature.
Then, you need to carefully drain the kvass into bottles, so that the sediment does not get into the finished product (you can use a gauze-type filter, but we do without it) ..
Ready kvass is stored in the refrigerator.
Good, especially in summer!
I advise you to read all the contents of this topic. You will find many more original bread recipes from the panelists who have taken an active part in the development of this topic.
Food prepared by one's own hands, even the simplest, is always tastier than store-bought. For this reason, housewives try to master the culinary field as much as possible and learn how to cook everything, right down to bread. Previously, it was made in a Russian oven, today there is a special device for this - a bread machine. However, the oven will cope with this task no worse.
Baking bread at home
The purchase of a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you often want to cook such a product, it is better to try baking bread at home in the oven. Basic ingredient list for short:
- Wheat flour;
- water;
- salt;
- yeast.
It is relevant for almost any recipe, including corn or rye bread, where wheat flour will still be the basis. However, it is possible to replace yeast with sourdough, water with milk, the introduction of herbs, butter, eggs, etc. Before you start studying even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, and setting the temperature.
Dough
Firstly, the use of wheat flour is mandatory, even if you cook Borodino black bread - without it, pastries will not rise. Secondly, pay attention to the yeast - they must be fresh, better alive: with dry ones, the rise is worse. After that, you can figure out how to knead the dough. Several conditions:
- The dough must be kneaded by hand. Even if you have a special nozzle for a food processor, after it you need to work on your own for 2-3 minutes.
- The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
- Do not use more flour than necessary: sticking of the dough at the initial stage of kneading - lack of air.
- After kneading, the future loaf is left under a towel for several hours and crushed. This stage requires caution: a warm-up is a light movement that releases oxygen. If you knead hard with your hands, the bread will be heavy.
- After kneading and shaping, the proofing stage begins again - a short but mandatory one. It ends when, with light finger pressure, the dough quickly returns to its shape.
At what temperature to bake
Professionals assure that a very powerful oven is needed for home baking, and this is especially true for bread. Italian recipes are very demanding on this parameter, however, even Borodinsky, familiar to a Russian person, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. At the same time, the oven is heated in advance, for 40-60 minutes.
Recipes
Is it difficult to bake such a product directly to you, you can find out only by trying to do it at least once. The recipes below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - especially for homemade sourdough. The secrets of professionals and detailed photos of the most important steps will help to cope with them.
rye
Nutritionists call such a product one of the most useful, along with. If a person cannot completely do without bread, but wants to minimally harm his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, malt. How to cook homemade in the oven? Carefully study the technology below.
Ingredients:
- curdled milk - 200 ml;
- live yeast - 20 g;
- granulated sugar - 1 tbsp. l.;
- rye and wheat flour - 250 g each;
- salt - 1 tbsp. l.;
- vegetable oil - 1 tbsp. l.
Cooking method:
- Make a dough by mixing sugar with yogurt and adding live yeast here, which you need to knead a little with a spoon. Cover the container with a towel, let its contents stand - if the kitchen is warm, an hour is enough.
- When the dough comes up, sprinkle the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among themselves. Knead by hand - it's safer.
- Enter salt, vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
- A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
- Preheat the oven to 230 degrees, bake for 40-45 minutes.
Yeast free
One way not to use yeast is to make sourdough, but there are so many complications with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - to work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. Grade 2, or add a little spelled or rye.
Ingredients:
- serum - 350 ml;
- flour - 600 g;
- soda - 1 tsp;
- seeds - a handful;
- salt - a pinch;
- bran - 1 tbsp. l.
Cooking method:
- Mix loose products separately, carefully add whey.
- If the dough sticks to the spoon when kneading, add a little more flour.
- Form a large bun, let stand for half an hour on a baking sheet.
- Bake at 240 degrees for 18-20 minutes.
On kefir
This type also exists, but is determined not by calorie content, but by the absence of yeast. It is well stored, and in structure and taste is not inferior to the classic options. This yeast-free bread on kefir in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened muffin.
Ingredients:
- kefir - a glass;
- wheat flour - 2 cups;
- soda - 1/2 tsp;
- salt - 1 tsp;
- sugar - 2 tsp;
- sunflower oil - 1 tbsp. l.
Cooking method:
- Sift flour, mix with soda, sugar and salt.
- Warm milk, add to dry ingredients.
- Moving clockwise, mix all ingredients. When the dough, as a result of these actions, becomes homogeneous, takes the form of a coma, it must be kneaded for another 5 minutes.
- Add oil, knead for another minute. Leave for an hour.
- Knead, form a thick tall loaf. Make cuts.
- After half an hour proofing, bake on a baking sheet with parchment for half an hour at 190 degrees.
sourdough
This method of preparation was used for black Darnitsa bread, which was considered very useful. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has a smell of rotting grass and a porous structure. If the aroma is weak, discard half of the volume and add the same amount of flour with water as the original.
Ingredients:
- peeled rye - 540 g;
- wheat flour - 200 g;
- warm water - 380 ml;
- salt - 7 g.
Cooking method:
- Combine 65 g of rye flour and water, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
- Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
- Infuse it for 3-4 hours at 30 degrees, after increasing the volume add the sifted flour (all), salt, add the remaining water.
- Knead a homogeneous dough, then work with it for another 2 minutes. Cover with a towel, let rise for an hour at 30 degrees.
- Treat the mold from the inside with oil, fill with rye dough. Align the top. Let stand 1.5-2 hours.
- Baking is carried out at 250 degrees. After 15 minutes, the temperature is lowered to 220 degrees. Cooking time - one hour.
White
The most delicious bread for most people is white, made from premium flour, with the addition of milk and butter. Possessing a delicate crumb, crispy crust and an incredible aroma of fresh homemade pastries. It is easy to prepare such a product, and for a more interesting taste, sprinkle it with sesame seeds. They can be lightly fried beforehand to enhance the flavor.
Ingredients:
- wheat flour - 650 g;
- butter - 50 g;
- milk - 150 ml;
- water - 150 ml;
- salt - 1 tsp;
- dry yeast - 10 g;
- vegetable oil - 1 tsp;
- egg 2 cat.;
- sesame - 1 tbsp. l.
Cooking method:
- Warm milk with butter and water. Add yeast, leave for half an hour.
- Mix all dry ingredients except sesame seeds. Combine with dough, add vegetable oil, beaten egg.
- Knead the dough for 7-8 minutes.
- Let stand for 3 hours, kneading the dough twice during this time.
- Sprinkle the formed rolls with sesame seeds.
- Bake at 190 degrees. Cooking time - 40 minutes.
with cheese
This recipe is typical of Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to cook ciabatta, are intimidated by the long proofing time and many difficult conditions. However, it is worth making your own Italian flavored homemade bread with cheese, and you will no longer look at store-bought ciabatta.
Ingredients:
- dry yeast - 7 g;
- flour 00 - 50 g;
- premium wheat - 220 g;
- warm water - a glass;
- salt - 1 tsp;
- extra virgin olive oil - 2 tbsp. l.;
- a sprig of thyme;
- Parmesan - 50 g.
Cooking method:
- Pour water over yeast granules, stir.
- In a bowl, flour sifted three times (both types), salt, butter, chopped thyme, finely grated Parmesan.
- Pour water with yeast in very small portions, otherwise gluten will not stand out.
- It takes exactly 7 minutes to knead the dough for ciabatta with your hands, as the Italians do: spreading your fingers, “stepping” on it with your palm, releasing air.
- Tighten the bowl with cling film, let the dough stand for 12-16 hours.
- Divide into 3 parts, form rectangles.
- Stretch each on a wooden board, grab the ends, fold them to the center. Repeat this action three times.
- Let stand for 1.5-2 hours, during which time the oven warms up to 250 degrees.
- Put a bowl of boiling water on the lower level. On the central one - the future ciabatta.
- Bake for 15-20 minutes, cool on a wire rack, wrapping with cloth napkins or a towel.
Borodinsky
When housewives think about how to bake black bread, they remember the small loaves of Borodinsky sprinkled with herbs (mainly cumin). The classic Soviet recipe is very energy-intensive, it requires sourdough, so for a trial home experiment it is better to take a light version. Such bread is baked for the first 10 minutes with steam.
Ingredients:
- wheat flour - 200 g;
- rye - 400 g;
- malt - 30 g;
- apple cider vinegar - 10 ml;
- coarse salt - 1 tsp;
- sugar - 1 tbsp. l.;
- dry yeast - 2 tsp;
- ground cumin and coriander seeds;
- vegetable oil - 2 tbsp. l.
Cooking method:
- Dilute the malt with water to get 410 ml of liquid.
- Mix all dry ingredients.
- Combine with oil, vinegar and malt. Knead by hand for 4-5 minutes.
- Give the dough an hour to stand, knead.
- Transfer to the form, leave for another half hour.
- Spray with water. Sprinkle with coriander and cumin.
- Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.
On milk
This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, golden smooth surface and creamy aroma. The product is prepared very quickly, therefore, for inexperienced housewives, this milk recipe is recommended as a “launching pad” for culinary experiments. Additionally, dry herbs can be used.
Ingredients:
- milk - 250 ml;
- dry yeast - 1 tsp;
- sugar - 2 tsp;
- salt - 1.5 tsp;
- wheat flour - 350 g;
- butter - 10 g.
Cooking method:
- Warm milk, add butter to it.
- Mix dry ingredients, combine with the liquid part.
- Knead the dough for 10 minutes, cover with cling film.
- After 2 hours, knead, divide into 3 parts.
- Form round rolls, send to bake with steam at 190 degrees for half an hour.
Fast
Most of the above photo recipes could convince you that homemade bread in the oven requires almost a whole day to do it alone. Professionals, on the other hand, assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this occupation, since it does not need a long proofing. How is such a product prepared and what nuances does it have?
Ingredients:
- warm boiled water - a glass;
- dry yeast - 1 tsp with a slide;
- wheat flour - 320 g;
- sugar - 1 tsp;
- salt - 1 tsp
Cooking method:
- Combine all dry ingredients, mix very well.
- Pour the dry mixture with warm water, make a soft but elastic ball with your hands, which should look like in the photo - an ideal even ball that holds its shape.
- Let it stand at 20 degrees for about half an hour (you can leave the bowl under the battery).
- Gently knead, form a round ball. Make several shallow cuts with the back of a knife on top.
- After 20-30 minutes of proofing, grease the surface with milk, bake for half an hour at 200 degrees.
corn
In the photo, such a product looks more like an appetizing sweet cake than bread familiar to most. The pastry is very delicate, so it is well suited not only for lunch, but also for making sandwiches with jam, chocolate paste, soft cheese. How to bake bread from without using wheat? The instructions below will explain this in detail.
Ingredients:
- dry yeast - 1 tbsp. l.;
- corn flour - 300 g;
- eggs 2 cat. - 2 pcs.;
- butter - 120 g;
- salt - 1/2 tsp;
- milk is a glass.
Cooking method:
- Mix dry ingredients.
- Beat eggs, add warm milk.
- Melt butter and cool slightly.
- Combine all ingredients and gently knead the dough.
- Fill them with a rectangular shape covered with parchment.
- Warm up the electric oven for half an hour to 200 degrees. Send the bread to bake for half an hour.
Baking is very capricious, so you can’t do without knowing some professional secrets on how to cook the most delicious loaf:
- Take the highest grade flour, where 10.0-10.3 g of protein.
- Dry yeast is diluted only with warm water - no boiling water!
- The most magnificent and fastest homemade bread tends to be obtained on a special baking stone, which is placed on a grate and heated along with the oven. If there is no baking stone, you can take a flat sheet of fireclay clay, but without glaze.
- You can cut the loaf only after cooling, otherwise the crumb will begin to stick together and reach for the knife.
Video
What could be tastier than homemade yeast-free bread baked right in the oven? A soft, golden-brown delicacy, each piece of which really melts on the tongue. This is a real feast of taste! We will tell you how to cook the most delicious yeast-free bread in the oven according to original recipes.
Benefits of unleavened bread from the oven
Many of us do not even think about what is included in the bread bought in stores almost every day. But there is no more useful in it than in a stone. In order to reduce production costs, factories involved in the manufacture of bakery products actively use a variety of powders, flavor enhancers and chemicals. Tracking this is easy.
How long can a store-bought stick stand on the table before it gets stale or moldy? What does it taste like if you try it the next day? The answers will definitely not please us. Perhaps. that is why it is not a pity to throw away such bread or give it to the birds in the park. But our ancestors, who always made bread with their own hands, treated every piece with care.
The reasons why we usually don't bother baking at home are commonplace. It takes time, effort, money. But on the other hand, a freshly baked culinary masterpiece scatters from the table in the blink of an eye, which is proof of its excellent taste. In addition, baking on our own, we know exactly what ingredients the product has inside. Accordingly, such bread is useful for any diet, even if you play sports and especially watch your diet. Let's take a closer look at the pros and cons. So, the positive properties of bread:
- The absence of yeast in the flour product guarantees excellent digestibility, which, in turn, greatly facilitates the digestion process.
- No negative impact on the microflora of the stomach and intestines
What about the negative properties? They don't exist at all! Homemade bread is healthy, nutritious and has an excellent taste, so feel free to make it a daily (or at least weekly) preparation as a rule.
How to make delicious yeast-free bread at home
Before you prepare a loaf of palyani for yourself or the whole family, you should analyze the options for yeast-free bread dough in the oven. You don't have to stop at the first recipe you find online.
Whey bread
One of them is whey bread without yeast in the oven. Serum can be either made by you or purchased. A feature of this method is the need to infuse the main ingredient from 5 to 7 days. Not very convenient, right? But if you are not afraid of the timing, and you still decide to try, we bring to your attention the recipe.
Knead the dough from whey, two types of flour and bran. Do not forget about sugar, spices and salt to taste. If desired, you can use cumin, flax and coriander. Let him brew until the morning. Preheat the oven, put the dough on a mold or a baking sheet and bake for 45-60 minutes at 180°C. Wrap the finished loaf with foil and towels so that the bottom of the product does not remain raw. You can use it after it has completely cooled down.
Yeast-free bread on kefir in the oven
This delicacy is prepared incredibly quickly. You will need:
Mix dry ingredients. They gradually, stirring, pour in kefir. If you want to make the bread sweet, you can add a few tablespoons of honey instead of sugar. Knead the dough until it becomes soft and thick. From the resulting mass, it is required to form a loaf of arbitrary shape. Bake for 25-30 minutes at 200°C.
Rye bread
No less tasty is rye yeast-free bread in the oven. And his recipe is also based on sourdough. This time you will need to do it yourself. First day: we take 50–100 grams of rye flour and pour water into it until the consistency of sour cream. The sourdough is covered and sent to a warm place until tomorrow. On the second day, the procedure is repeated in exactly the same proportions. On the third day, you should do the same and wait until bubbles appear on the surface of the mixture, indicating the beginning of fermentation.
When bubbles finally begin to form, the familiar procedure is repeated and the serum is left for 4 to 12 hours. Then we knead the dough, adding flour, spices and various sweets to the sourdough: cumin, nuts, flax, wheat, bran, oats, etc. Bake for 40–60 minutes. The temperature must be 200 °C.
Sourdough bread
Recipes for yeast-free bread in the sourdough oven are, of course, much more complex in technology than similar ones, but without the use of whey. To change this a little, we offer you a little life hack. When making homemade sourdough, store a small amount in the refrigerator. By changing the composition of whey, you can bake not only rye, but also white yeast-free bread in the oven, and also use it for any diet baking.
Tip: Don't forget to feed your starter. If you don't use it once or twice a week, add some flour and hot water. Remove the dough from the refrigerator 6-10 hours before use.
Whole wheat bread
The recipe for making whole grain bread without yeast in the oven includes the following ingredients:
- A glass of whole wheat flour
- 0.75 cup white flour
- 0.5 cup oatmeal
- 0.5 tablespoon of soda
- A glass of almond or regular milk
- Two teaspoons of lemon juice
- Salt, sunflower seeds, flaxseed optional
Before you start preparing the dough, turn on the oven at 200-205 ° C. We start cooking by mixing milk and lemon juice. Then you need to combine all the other ingredients and pour the resulting mixture into them. Mix thoroughly and spread the resulting dough into a mold. 40 minutes and voila! The product is ready for use. Such bread is very useful as a snack between sports training.
Rye bread without sourdough
The recipe for yeast-free rye bread in the oven may not include sourdough. For it, you need to take 300 grams of peeled rye flour, 200 grams of wheat, salt, sugar, oil and water.
Tip: You can use honey instead of sugar.
All ingredients must be mixed with a mixer and, having covered with a lid or cling film, set aside for 24 hours in heat. Then pour the finished mixture onto a baking sheet or into a mold and put it in the oven for one hour. The temperature must not exceed 30 °C. After this time, we change the temperature regime by 150 ° C and postpone for another hour. We take out the finished bread from the oven and leave it. The stick should be infused for another 60–70 minutes, during which time all excess moisture will come out of the loaf.
Kefir bread
A fairly simple recipe for yeast-free bread in the oven is rightfully considered kefir. We have already considered one of the options above, but now we will talk about the “surprise” test. To prepare it, heat a glass of kefir to room temperature and pour it into a container along with half a teaspoon of soda.
Salt, sugar and a “surprise” are added to a glass of wheat flour and one glass of rye flour, which is dried dill, parsley, basil, garlic and other spices you love. Mixed dry ingredients are poured into the liquid, and the dough is kneaded. It should infuse for about ten minutes. After that, the dough is sent to the oven for 30-45 minutes. Then, if desired, the product can be sprinkled with grated cheese and left for a few more minutes. This type of bread perfectly sets off pumpkin or zucchini dishes.
Sweet bread
The recipe for yeast-free bread in the oven can be not only salty, but also sweet. The best, and more precisely, the tastiest example of a great vegetarian recipe is a banana stew. It needs overripe bananas, butter, flour, sugar and baking powder. Mash bananas to a puree consistency, then combine them with melted butter. We knead everything until smooth, add the remaining ingredients and, putting it in a mold, send it to the oven for an hour.
Bonus: bread in a slow cooker
You can bake yeast-free bread at home not only in the oven, but also according to the recipe for the slow cooker. For its preparation, melted butter is mixed with kefir. We mix two types of flour with cereals and spices and combine with the liquid. From the dough we form a ball, which we spread on the bottom of the multicooker bowl. Then turn on the “Baking” mode for 30 minutes. After the beep, turn the loaf over and continue cooking for another 30 minutes.
We talked about just a few options for making homemade bread. By experimenting, you can achieve a dizzying result that will surprise everyone. You certainly do not want to give preference to products with an incomprehensible composition; you will forget about purchased pastries.
Who knows, perhaps the recipe you came up with for this particular dish will be kept in your family for centuries and will become the beginning of a new tradition in family cooking. And all that remains for us is to wish you a pleasant appetite, and, of course, take care of your figure. And, most importantly, do not forget to add the secret ingredient that can make any dish unforgettable - love!
In full screen
Day 1. In the morning, take a ceramic or, at worst, a glass container with a volume of at least 1.5 liters. Pour 100 ml of warm boiled water there, gradually add 100 g of rye flour, mix so that there are no lumps. Cover with a towel and put in a warm place. If you do it in a jar, then wrap it in something. Yes, stir not with an iron spoon, but with a wooden spatula or something like that. I interfered with a wooden spoon, and carried out all the manipulations in a jug.
In full screen
Day 2. The next morning, bubbles should appear on the surface, if there are none - it's okay, it only means that the place where you left the container is not warm enough. Add another 100 ml of warm water and 100 g of rye flour, mix well and again cover with a napkin, leave in a warm place.
In full screen
Day 3. In the morning we do the same manipulations as on the previous morning: add 100 ml of warm water and 100 g of rye flour
In full screen
Day 4. In the morning, add 500 ml of warm water and put so much flour to get the consistency of thick sour cream. Leave until the next morning in a warm place.
In full screen
Day 5. In the morning, pour 3/4 of the resulting dough into a container where we will knead the dough for bread, and again add 100 gr to the remaining 1/4. flour and add so much water to get the consistency of thick sour cream. ****From this 1/4 you will do the same as above to make another loaf 5 days later. I also note that 1 cup of sourdough roughly corresponds to 40 grams of yeast, so any other pastries can essentially be made using the resulting sourdough instead of store-bought yeast.*****
In full screen
Add salt, honey and oil to the cast dough. Stir to make it all come apart. Then we start adding rye flour. At first I stirred with a whisk so that there were no lumps, and when the dough became quite thick, I began to stir with a spoon. ATTENTION! do not stir the dough with your hands until it becomes steep! rye dough strongly sticks to hands, it is difficult to wash it off from everything: if it sticks to the sink, furniture, dishes and dries. But it is soaked in water. When the dough becomes impossible to mix with flour with a spoon, start mixing it with your hands, first opening a trickle of water to wash your hands if necessary. Another point: kneading is not a quick matter, it took me at least half an hour, and it’s almost impossible to move away from the dough, again due to the fact that my hands are in it, and it’s not washed off quickly. So take this into account. Knead the dough until it is no longer sticky to your hands. It will stick anyway, because. this is a feature of rye flour. At the very end, I dumped the dough on a board sprinkled with wheat flour and kneaded it like that, adding wheat flour already.
In full screen
When you finish kneading the dough, i.e. when it stops almost completely sticking to your hands, you need to form a ball out of it, lay it on the board and cover it with a napkin so that it does not wind. Leave all this in a warm place for 3 hours. I did just that, but when it came time to transfer the future bread to a baking sheet, it still stuck to the board from below, as I did not sprinkle it with flour. The fact is that while the bread lies for 3 hours, it acquires the desired shape itself, cracking from above, and if it sticks and you start to tear it off, the shape is lost. Therefore, next time I will put a ball of dough immediately on a baking sheet greased with sunflower oil, which I advise you to do.
In full screen
After 3 hours. when the bread takes the shape it needs, it can be baked. Preheat the oven to 220 degrees. If the dough is not laid out on a baking sheet, lay it out after lubricating the surface of the baking sheet or mold with oil. Brush the surface of the bread with sunflower oil. Send to the oven for 40-60 minutes. It all depends on how the dough turned out. Therefore, you need to bake at least once to find out how long YOUR bread needs in order to be ready. I baked for 60 minutes, it did not burn, it was nicely browned, there was no dough left on the knife. But I think next time 50 minutes will be enough for my bread. The crust on top will be tough, and you can even knock on it: this means that the bread is ready, as it should be)
Loading...