Bread at home. homemade bread recipe without yeast

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 more than one millennium. Recent studies have shown that people started baking bread at least 30,000 years ago.

At first, hungry foragers used the grains as a well-preserved food source. They were ground with stones, diluted with water and consumed in the form of 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 has learned how to bake lush and fragrant loaves.

For centuries, white bread was considered the lot of the rich, while the poor were content with cheaper gray and black. Since the last century, the situation has changed dramatically. High nutritional value previously despised upper class varieties of bakery products was judged on merit. White bread, thanks to the coordinated work of propagandists healthy lifestyle life, have become more ignored.

Exists great amount variations traditional pastries, but the most fragrant and useful remains homebaked bread. Ingredients used:

• yeast;
• flour;
• sugar;
• water.

Bread is rich in beneficial trace elements, minerals and vitamins, but very high in calories: 100 g finished product contain 250 kcal.

Delicious homemade bread - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And you don't have to stick with it famous recipes like canon. For example, bread in fenugreek seeds, sesame and cardamom will appeal to even the most inveterate gourmets.

Cooking time: 1 hour 30 minutes

Quantity: 1 portion

Ingredients

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

Cooking instructions

How to make homemade yeast bread - a classic recipe

baked by this recipe bread, it turns out to be a truly classic: white, round and fragrant.

Prepare the following foods:

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

Procedure:

1. Sift the flour into a container of a suitable size, manually mix it with salt and sugar.
2. Separately, in a tall jar, mix yeast with warmed milk or water, add oil.
3. We 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 put in heat for a couple of hours to rise.
4. When the specified time passes, the dough needs to be “lowered”, for this we make several punctures with a wooden spoon or a knife edge so that the accumulated carbon dioxide. Then leave the dough for another hour.
5. We collect the dough into a ball, directing from the edges to the center. Then put on a clean baking sheet (preferably greased with oil so that the dough does not stick) or baking paper. We give half an hour for proofing.
6. For golden brown grease the surface of the future bread with an egg, if desired, sprinkle with sesame seeds or seeds.
7. Bake in a preheated oven for about 50-60 minutes.

homemade bread recipe without yeast

Lush bread can be obtained not only thanks to yeast, yogurt, kefir, brine and all kinds of sourdough are also used for these purposes.

For cooking bread prepare products:

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

Procedure:

1. Sift the flour through a fine mesh sieve, add sugar to it and rock salt. Then add oil and knead by hand.
2. We introduce the indicated amount of sourdough 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 about 2 times.
3. After that, knead well and transfer to the form. Choose dishes deep enough so that even after laying out there is still room to spare, because the bread will still rise. We leave for another half an hour, after which we send it to a hot oven. fragrant bread baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, and mixed with wheat. The latter gives the dough softness and suppleness. For cooking rye bread you will need the following products:

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

Procedure:

1. 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.
2. Sift and mix both types of flour, pour the yeast mixture into them and knead the steep dough. Covering her cling film and put in heat, leave for at least an hour.
3. When the hour is up, knead the dough again, transfer it to the mold and leave to proof for another 35 minutes, wrapping it again in cling film.
4. We put the future rye bread in the oven, where it is baked for 40 minutes. Sprinkle the surface with cumin before baking to add flavor.

How to cook brown bread at home?

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

Black bread, which includes Borodinsky, beloved by many, is prepared using sourdough. To bake a loaf of black bread, prepare the following products:

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

For test:

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

Procedure:

1. Let's start with the preparation of the sourdough, for this we mix half of the indicated 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. We leave for 2 more days. When the starter has fermented, it can be put in the refrigerator, where it will be better preserved.
2. Immediately before cooking black bread, we take the sourdough out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover it with a damp towel and leave it warm for 4.5-5 hours.
3. Once the amount of leaven specified in the recipe has ebbed, you can add mineral water again to the remaining liquid and add 40 g of rye flour. After it ferments, put it back in the refrigerator. In this form, the leaven will last for about a month.
4. Now you can proceed directly to baking. Sift and mix the flour, add gluten, pour the starter into them, then add beer, sugar and salt. The resulting dough should be soft and not tough.
5. We shift the dough into a bowl, cover with a film, leave in conditions room temperature for 8-10 hours.
6. After that, we form a loaf of dough that has risen, which we sprinkle with cumin and coriander on top, transfer to a mold and leave for half an hour to proof.
7. IN hot oven bread will be baked for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - a 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 of kefir;
• wheat flour - 6 cups;
• 1 tsp salt, soda and sugar;
• cumin to taste.

Procedure:

1. Sift the flour, add all dry ingredients to it, including cumin, mix and pour in slightly warmed kefir.
2. Knead a tight dough.
3. We shift the dough onto a greased baking sheet, where we form a loaf.
4. Making slits in the top of the loaf will help the bread bake better.
5. A baking sheet with future bread is placed in a preheated oven for 35-40 minutes.

Sourdough bread at home

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

1. Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and set in heat.
2. The next day, we filter the sourdough, mix 100 g of rye flour into it, dilute it with water so that the mixture resembles in consistency heavy cream, again put in a warm place.
3. On the last day, the sourdough will be ready. Divide in half, use one half for baking, and mix 100 g of rye flour in the second. Stir the water again to the consistency of sour cream and hide in the refrigerator.

Many people are increasingly starting to prepare food at home, which everyone is usually used to buying in a store. There are several reasons for this: it is tastier, more nutritious, allows you to reduce consumption harmful dyes and preservatives, and also often comes out cheaper than in the supermarket.

Baking is a prime example of this phenomenon. Homemade bread is much tastier than store bought. And doing it is not as expensive and time consuming as it might seem to many.

All the horrors are the cons of store-bought bread

We make daily purchases in stores and believe that the bread that we see on the shelves should look like this. In fact, those bakery products that we buy in the supermarket are fresh and nice view only because they are produced in industrial scale and if they don't have one, we just won't buy them.

The main goal of manufacturers is to produce from each loaf without increasing the cost of its preparation. Therefore, the dough is added a large number of yeast, due to which the texture of the bread becomes “light”, saturated with air bubbles. This technology also allows the use of flour from low-grade grain, due to which nutritional properties bread is also declining.

Another problem with store-bought bread is the use of preservatives. By extending the shelf life of bread, the manufacturer reduces his costs. With every slice of bread we buy at the supermarket, we eat a healthy dose of preservatives.

Many ingredients are simply not indicated on the labels by unscrupulous manufacturers.

Cooking your delicious homemade bread, easy and cheap

Easy homemade bread recipe

2016-05-11 10:07:36

It seems to everyone that making a loaf of bread at home is extremely difficult and time consuming, but without special devices such as a bread machine, and it is completely impossible. In fact, bread is quite easy to make at home.

You will need

1. one large mixing bowl
2. one spoon for mixing dough
3. one beaker
4. one teaspoon
5. one baking dish (preferably rectangular)
6. one hand towel to cover the dough

Ingredients

1. milk 1/4 cup
2. sugar 5 tsp
3. salt 1 tsp
4. butter 5 tsp
5. dry yeast 1 sachet
6. flour 2 1/2 - 3 1/2 cups
7. vegetable oil for greasing the mold

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Cooking method

1. First, you need to heat the bowl to mix the ingredients. Just enough to fill it hot water for some time. Then drain the water and dilute the yeast according to the instructions on the package. As a rule, you need to stir the yeast in a glass of warm water. The result should be a yellow-brown liquid mixture with bubbles. You need to mix it well so that there are no lumps.
2. Melt the butter in microwave oven, add it to the yeast. Add milk, sugar and salt to the bowl. We mix everything well. After that, add two cups of flour to the mixture (note that we do not add all the flour, only 2 cups).
3. Mix everything well again. Then add about 1/4 cup more flour and knead the dough again. Continue adding flour little by little until the dough begins to lag behind the sides of the bowl.
4. Now we start kneading the dough. To do this, you need to take a little flour in the palm of your hand and sprinkle it on the work surface. Take the dough out of the bowl and start kneading it. We knead the dough for about ten minutes: a little wrinkled, twisted, rolled into a ball, wrinkled again and so on several times.
5. After 10 minutes have passed, we form a ball from the dough (see photo) and put it in a bowl. Top with a towel and put in a warm place (for example, on the stove) for 1 hour.
6. During this time, the dough should rise to about double. Then put it on a floured surface and roll out, giving rectangular shape(about the same width as a baking dish).
7. Finally, roll up the dough into a roll. The resulting "roll" should be about the same size as the baking dish.
8. Place the loaf seam side down in a greased baking dish. Cover again with a towel and leave in a warm place for another 1 hour. The loaf should rise a little more.
9. After an hour, we send the bread to the oven, heated to 200 ° C, for 30 minutes. After half an hour, we take the loaf out of the oven and immediately take it out of the mold so that the bread cools.
10. It is important to let the bread cool completely before cutting it!

Notes

1. To mix the ingredients, you can use a blender or mixer. They make the process easier and faster. However, if there are none at hand, you can knead and mix the ingredients by hand.

10 recipes for making bread at home

Most delicious bread- of course, the one that you baked with your own hands

Bread on the table is a constant symbol of well-being and prosperity. Bread is a symbol of labor, home, family happiness. No one will doubt that one of the most amazing smells on earth is the smell of freshly baked bread. How tasty it is to eat a crispy crust!

Bread has always been valued and considered holy. People were anxious about grain, the harvest of a rich harvest was a holiday. Since ancient times in Rus' they have been baking bread, monasteries have always been especially famous for this.

IN Lately home baking traditions are back. And even if it takes a lot of patience, attention, reverent attitude to the product, it's worth it. Homemade bread is the best!

1. Homemade Russian bread

Compound:
. water - 350 ml
. dry yeast - 1 teaspoon, or fresh yeast - 25 g
. sugar - 1 teaspoon
. flour - about 0.5 kg
. salt - 1 teaspoon
. cumin - to taste
. vegetable oil - 2-3 tablespoons

Cooking method:
1. Pour yeast, sugar and a teaspoon of flour into a half-liter mug, mix everything dry, and then mix by adding a little water. Then pour out the rest of the water and mix again. Water should be very warm, boiled. Place the mug in a warm place. The resulting yeast wiring is ready when a head of foam appears on it. This takes about half an hour.
2. Pour the yeast wiring into a two-liter bowl, add 1 cup of flour there and mix thoroughly. Place the resulting mixture in a warm place for about 1 hour, until the mixture rises, turning into foam. This is how steam is made.
3. Add vegetable oil, salt, cumin to the dough, mix everything thoroughly and knead the dough, gradually adding flour (first a glass, at the end half a glass or less). While the mixture is liquid, knead with a spoon, when it thickens, knead with your hands right in the bowl. When the dough stops sticking to your hands and dishes, it means that you do not need to add more flour. It is important to catch this moment and not shift the flour. Ready dough form into a bun, transfer to another larger bowl (with a capacity of 4 liters). Sprinkle the bowl with flour first to make the dough less sticky, and put in a warm place.
4. When the dough has risen after an hour or two, filling almost the entire bowl, knead it and let it rise again. At the same time, you can add a little flour if the dough began to stick to your hands. After the second rise, it must be kneaded again, and the bun of dough should be placed on a baking sheet.
5. Grease the baking sheet first vegetable oil, then the pastry dough and leave in a warm place for about an hour or less. Here it is no longer necessary to wait for a very large rise in the dough, so that large gas bubbles do not form in the bread. For the same purpose, before planting the dough in the oven, pierce the dough with a large needle from above and almost to the bottom, making at least 20 punctures.
6. Put the baking sheet with the dough in the oven preheated to 200 degrees Celsius. At the same temperature, bake bread for about 40 minutes, you can take longer, but no more than 1 hour. The readiness of bread is judged by the color of the top crust. It should be uniform brown.
7. After the bread is ready, take it out, wrap it in a towel, cover with plastic wrap and soak for 30 minutes. As a result of this, the bread crust will soften and will not be tough.

2. Rye bread

Compound:
. salt - 1 tablespoon
. vegetable oil - 1 tablespoon
. cumin seeds - 3 tablespoons
. wheat flour - 3 cups
. rye flour - 3 cups
. sugar - 1 tablespoon
. yeast - 2 tablespoons
. water - 3 glasses

Cooking method:
1. For the dough, mix warm water, yeast, sugar and leave until frothy. Mix rye flour, wheat flour, cumin seeds and salt. Pour the dough into the flour and knead until the formation soft dough. Cover with a towel and set aside for about 1 hour in a warm place. After the dough has risen, divide it in half, place on a greased baking sheet and leave for 2 hours.
2. Preheat the oven to high temperature and place a baking sheet in it. Bake for about 1 hour until browned. Lubricate the surface with a brush with milk or butter. Refrigerate 15 minutes before removing from bread pans. Add beauty and flavor to bread with a sprinkle. It can be added at different stages of bread baking: at the beginning of baking, 10 minutes after the start of baking, or immediately after the end of baking, while the bread is still hot. If you want to sprinkle bread at the start of baking, simply open the lid quickly to lose as little heat as possible. Before adding the topping, the bread must be smeared with glaze. Then the topping will really linger on the bread.

3. Bread with flax and caraway seeds

Compound:
. pure wheat flour - 500 g
. mineral water with gas - 200 ml
. milk - 250 ml
. salt - 2 teaspoons
. honey - 1 tablespoon
. tahini paste - 3 tablespoons
. ground flax seeds - 5 tablespoons
. yeast - 10 g
. ground cumin seeds - 1 teaspoon

Cooking method:
1. Dissolve the yeast in a small amount warm milk with honey and let stand for about 10 minutes. Mix ingredients except oil, cumin and salt. Sifting the flour in parts, knead the dough, adding oil and salt at the end. Knead thoroughly for 15 minutes, the dough is very sticky to your hands. Don't add flour. Lubricate your hands with vegetable oil. Roll the dough into a ball, place in a greased bowl and leave to rise in a warm place until doubled in size. Punch down the risen dough and form the bread.
2. Put in a mold, sprinkle with ground cumin, cover and set to approach. Heat the oven to maximum temperature. Place the bread in the oven and bake for 5 minutes at high temperature spraying the oven with water a couple of times during baking, then reduce the temperature to 225 degrees Celsius and bake until the crust is dark. Cool the finished bread on a wire rack.

4. Long loaf for tea

Compound:
. wheat flour - 750 g
. salt - 3 teaspoons
. yeast - 30 g
. milk - 400 ml
. butter (or margarine) - 50 g
. egg - 1 pc.

Cooking method:
1. Put the flour in a deep bowl, add warm milk, softened butter, salt and knead the dough.
2. Once the dough stops sticking to your hands and starts bubbling, shape into a ball and place in a bowl. Throw on a bowl plastic bag, cover with a towel and leave in a warm place until the dough doubles in size. Knead again, put in a mold for about 30 minutes until it rises again, brush the surface with egg and make a few shallow cuts with a knife. Bake for 10 minutes at 250 degrees Celsius and 35 minutes at 200 degrees Celsius. Place a bowl of water in the bottom of the oven.

5. Nut bread

Compound:
. flour - 1 kg
. dry yeast - 16 g
. salt - 20 g
. sugar - 30 g
. sunflower (or olive) oil - 70 ml
. purified walnuts- 2 handfuls
. black beer - 1 bottle

Cooking method:
1. Stir all the products with a mixer, first all the dry ingredients, gradually adding oil and beer. The dough should not be hard or liquid. It will be a little sticky.
2. Make loaves of bread. Approximately the size of two palms. Then put the dough for at least half an hour in a warm place, it will fit a little, but the dough is heavy due to the nuts. Bake in the oven at 180 degrees for 50 minutes.

Bread made in a bread machine:

6. Borodino bread

Borodino bread is unique in taste and aroma. Dark as sadness, he is a witness to the immortality of the Russian spirit during the Battle of Borodino. This is the memory of the Grand Russian Duchess Margarita Mikhailovna Tuchkova and her love for her husband. This bread of patience, suffering, the sweetness of hope. Let's learn how to bake this truly Russian bread.

Compound:
. dry yeast - 2 teaspoons
. wheat flour - 1 cup
. rye flour - 2 and 3/4 cups
. rye malt - 4 tablespoons
. ground coriander - 1 tablespoon
. salt - 1 teaspoon
. vegetable oil - 2 tablespoons
. honey - 2 tablespoons
. water - 430 ml (of which 80 ml for brewing rye malt)
. sourdough Extra-R

Cooking method:
In a separate cup pour 80 ml boiling water 4 tablespoons rye malt, stir and let cool. Put the yeast, flour, Extra-R sourdough, salt, butter, honey, coriander into the bucket of the bread machine. Add the cooled, brewed malt and top up with the rest of the water (350 ml). Turn on the bread maker in the "Rye bread" mode.

7. Banana Strawberry Bread

Compound:
. milk - 1/3 cup
. ripe banana(pulverized) - 1/3 cup
. Strawberry jam- 1/4 cup
. egg - 1 pc.
. butter (softened) - 2 tablespoons
. water - 2 tablespoons
. salt - 3/4 teaspoon
. bread flour- 3 cups
. yeast - 1 teaspoon

Cooking method:
Add the ingredients to the bread machine in the order listed. Set to main mode white bread. Bake the dough until crispy.

8. Butter bread in Arkhangelsk

Compound:
. liquid (water, milk, dairy products or their mixture) + eggs (2 pcs.) = 160 ml
. oil - 4 tablespoons
. flour - 2 cups
. sugar - 3 tablespoons
. vanilla sugar- 1 teaspoon or cinnamon - 1/4 teaspoon
. salt - 1/2 teaspoon
. yeast - 1.5 teaspoons
. raisins - 0.5 cups
. nuts - 0.3 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Add the last two ingredients at the sound signal so that they do not break during kneading. It is better not to soak the raisins - otherwise they break badly in the bread machine. In recipes with big amount sugar, it is better to use the light crust mode.

9. Egg bread

Compound:
. eggs - 2 pcs.
. water - 1 cup
. wheat flour - 3 cups
. salt - 1.5 teaspoons
. sugar - 2 tablespoons
. skimmed milk powder - 3 tablespoons
. butter - 2 tablespoons
. yeast - 2.25 teaspoons

Cooking method:
Measure the ingredients and place in the bread maker (mould). Set the bread baking regulator and press the "Start" button. Preparing 2 hours.

10. Bread with raisins and cinnamon

Compound:
water - 0.75 cups
wheat flour - 2 cups
salt - 0.75 teaspoon
brown sugar - 2 tablespoons
skimmed milk powder - 1 tablespoon
butter - 1 tablespoon
cinnamon - 1 teaspoon
yeast - 1.25 teaspoons
walnuts - 0.25 cups
raisins - 0.25 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Set the bread baking regulator, press the "Start" button. After the signal, add the chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: "Give us our daily bread today...". Bread is life, what they swore for, what they died for, what they promised, and those who broke and shared bread were friends. Guests were greeted with bread and salt and blessed for exploits.

According to Richard Bertinet ( French baker and a best-selling author on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, refined and varied. Worth mastering simple technology and spend some time in the kitchen to feel true taste and the scent of the very essence of life.

Wheat yeast bread in the oven

The recipe using live yeast is the simplest and most understandable. With it, anyone can start experimenting with home baking.

For one loaf you need:

• 600 g wheat flour;
• 12 g of pressed yeast;
• 12 g salt;
• 300 ml of water.

The amount of water indicated for hearth bread, which is baked on a baking sheet. If a mold will be used, another 100 - 150 ml can be added. The dough will turn out more sticky and plastic, but the bread will be lush and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

1. Crumble the yeast and grind with flour. Add salt and pour water into flour.
2. Mix thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually, the dough stops sticking to your hands, becomes smooth and shiny.
3. For 1 - 1.5 hours, place in heat for proofing. Ideal Conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on the wire rack on the middle level. Place a bowl of boiling water on the bottom of the oven. For the active vital activity of yeast, a temperature of at least 35 - 38 ° C is needed. Hot water not only maintain the temperature, but create required humidity on the surface of the dough, and the crust of the bread will not burn.
4. The mass should double in volume.
5. Preheat the oven, place the mold on the middle level and bake the bread at 200ºС for 40 minutes.
6. Cool in a linen towel on a wire rack.

The question often arises why homemade bread crumbles.

There are only two reasons:

• Unbalanced Recipe: Too much yeast, too little water or too much fat will break the texture of the dough.
• Low-quality, low-gluten flour does not allow you to knead enough elastic dough. Gluten strands must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct structure of the dough.

Homemade dry yeast bread

If live yeast is indicated in the recipe, they can be safely replaced with dry yeast, taking half the weight.

For wheat bread:

• 400 g flour;
• 280 ml of water;
• 6 g dry yeast;
• 10 g salt.

The dough will stick to your hands for a long time, but you do not need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out to be “heavy”.

The kneading surface and hands can be greased with vegetable oil. This will make your work easier and faster.

1. Dissolve dry yeast in warm water.
2. Make a hole in the flour, pour water into it and add salt.
3. Mix gently, gradually absorbing all the flour.
4. Transfer the resulting sticky mass to the kneading table. The lump of dough is formed quickly until the yeast starts to work. 10 - 15 minutes is enough to achieve a pleasant elasticity.
5. For 1 - 1.5 hours, the dough should be placed in a warm place.
6. When it doubles in size, lightly knead it, shape into a ball and place in a greased pan. It should take up no more than a third of the volume of the form, so that there is enough space for the risen bread.
7. Bake bread at 200ºC for 40 minutes. Readiness to check with a wooden skewer.
8. Cool on a wire rack under a towel. If the crust is too hard, lightly dampen the towel with water.

How to grow sourdough

At home, it is better to bake bread with sourdough. It does not take place yeast fermentation, but lactic acid, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste, and also protect it from mold, which allows such baked goods to be stored many times longer than yeast-based ones. The sourdough is grown different ways, make it liquid or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

• 100 g flour;
• 100 ml of water 28 - 30ºС.

Best leaven is obtained from whole grain flour. For rye bread, it is prepared from rye, for wheat - from wheat. You can also use a mixture of the two types.

The starter is prepared in a container with a loose lid or under several layers of gauze so that it does not suffocate and become damp. For the indicated amount of products, a container of about three liters will be required, since the sourdough will rise strongly.

1. The ingredients are combined. It turns out liquid, like sour cream, mixture.
2. She is covered and kept warm. Optimum temperature 24 - 27ºС.
3. During the week, top dressing is made daily from the same amount of flour and water. Thoroughly mix the whole mass.
4. For the first two days, the sourdough “gives away” with vinegar. If the process is successful, on the 3rd - 4th day the smell will become pleasant, sour-bread. The appearance of a "crust" on the sourdough is also a favorable sign. Wheat sourdough goes much stronger than rye, and the consistency is much softer.
5. On day 5, the sourdough is still young, but it can already be used in the dough.
6. On the 7th day, it is completely ready and will raise the bread well. Part of it can be used for baking, and the mother sourdough can be put in the refrigerator.

Sourdough, in which a large amount of sugars ferment, cooks much faster.

Ingredients:

• 100 g raisins;
• 200 g flour;
• 15 g of sugar;
• 250 ml warm water.

The starter container must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar, flour to it and put in heat under gauze for two days. On the third day it can be used.

For a thick sourdough according to Richard Bertinet's recipe, you will need:

• 150 ml of warm water;
• 20 g of liquid honey;
• 150 g wheat flour;
• 50 g rye flour.

The workpiece is mixed in a deep container. Loosely closed with a lid and placed in heat for 2 days.

For the first feeding:

• 280 g wheat flour;
• 30 g rye flour;
• 150 g of water.

A day later, the mother sourdough is prepared:

• 200 g starter (blanks);
• 200 ml of warm water;
• 400 g wheat flour.

Within 12 hours, the sourdough rises warm and ripens for another 10 hours at 7ºС. After that, it can be used for baking especially fluffy bread.

Sourdough prepared in any way is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, fermenting bacteria are kept alive and the volume used is replaced.

How to bake with sourdough

To bake rye sourdough bread you will need:

• 500 g rye flour;
• 210 g of water;
• 160 g of sourdough;
• 50 g of vegetable oil;
• 20 g of sugar;
• 10 g salt.

To add flavor, you can add 20 g of cumin or 3-4 g of malt. You can reduce the acidity of the dough by replacing a third of rye flour with wheat.

First prepare the dough for the dough.

1. mother sourdough, flour and water in equal proportion(160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
2. Under the film, the dough is suitable in warmth for 3-4 hours. A mature sourdough will rise twice as fast as a young sourdough.

When the dough has doubled, you can prepare the dough for bread.

1. The remaining flour, salt, sugar, oil and, if desired, additives are gradually mixed into the dough. The malt is preliminarily bred in hot, about 70ºС, water. It turns out a soft and very sticky dough.
2. There is no gluten in rye flour, so it makes no sense to knead it for a long time. It is enough to collect all the flour in a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
3. The edges of the dough are slightly tucked to the middle, pinched and form a ball of dough, which is immediately placed in a greased form. After that, the workpiece needs proofing in heat for at least 3-4 hours.
4. Before putting the workpiece in the oven, the surface of the dough must be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of bread will not burn.
5. Bake for the first 10 minutes at 250ºC, then reduce the heat to 200ºC and bake for another 40 minutes.
6. Leave ready bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It is more correct to call such bread soda, since soda is the baking powder. When it comes into contact with lactic acid, it forms carbon dioxide, which raises the dough and makes the bread fluffy and soft.

View fermented milk product does not play the best leading role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in bread will change.

You can also use any flour in this recipe: wheat, rye, or a mixture of both.

Prepare for one loaf:

• 350 ml of kefir;
• 400 g flour;
• 15 g of soda;
• 10 g salt.

You can add sugar or honey, cumin, coriander, Provencal herbs, spoon soy sauce or something else to taste.

1. Dry ingredients are mixed separately. Warm kefir is poured into the flour.
2. Knead the dough and form a ball out of it. Do it quickly, as the oxidation reaction is already underway. Active kneading only destroys the formed gas bubbles.
3. The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, with a depth of 1 - 1.5 cm. So the bread is better baked and appearance loaf will turn out to be very effective.
4. Soda, or yeast-free, bread is baked at 200ºС for at least 40 - 45 minutes.

With flax and cumin seeds

Homemade bread is often baked with all kinds of additives, experimenting or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its useful properties.

For example, the composition of the most useful sourdough rye bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For the standard form test:

• 340 g rye flour;
• 160 g whole wheat flour;
• 500 g rye sourdough;
• 15 g of salt;
• 20 g fermented rye malt;
• 40 g of unrefined vegetable oil;
• 30 g honey;
• 4 tablespoons of flaxseed;
• 2 tablespoons of cumin;
• 4 tablespoons of shelled sunflower seeds;
• 500 ml of water.

The bread will be thick and heavy. The weight of the finished loaf is about 1.4 kg. Such bread is very satisfying, does not crumble, cut into thin slices.

1. Dissolve honey and sourdough in warm water. Separately, mix dry ingredients, reserving one tablespoon of cumin for sprinkling.
2. Pour the liquid into the flour mixture, mix sticky dough spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
3. Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
4. Sprinkle the workpiece with water, sprinkle with caraway seeds and put in an oven preheated to 250ºС. Bake for an hour, lowering the temperature by 20-30ºС every 15 minutes.
5. Sprinkle the finished bread again with water and cool slowly in a towel for several hours.

How to bake a loaf for tea

Delicate milk loaf is kneaded and shaped in a special way so that the crumb is porous and light.

The simplest ingredients are:

• 450 g wheat flour;
• 250 ml of milk;
• 6 g salt;
• 18 g of sugar;
• 4 g dry yeast;
• 40 g vegetable oil.

Milk should be warm, at least 40ºС.

1. To facilitate dough mixing, dry and liquid ingredients are mixed separately.
2. The liquid is poured into the flour mixture. At first, the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and it will become much easier to work with the dough.
3. Knead the dough actively, carefully, until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
4. The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºС.
5. The mass is divided in half, two loaves will be obtained from it. Roll out each half with a rolling pin into a rectangle 1.5 cm thick.
6. Roll up loose rolls and pinch the edge. Place seam side down on a greased baking sheet.
7. Make cuts and leave again for proofing for 40 - 60 minutes.
8. Grease the top of the workpiece with a beaten egg to form a bright glossy crust.
9. Bake in a preheated oven for 25 minutes at 200°C and another 5-10 minutes at 170°C.

Homemade Borodino bread

The classic taste can be obtained only by following the recipe according to GOST. None adapted quick recipe won't let you get rich piquant taste Borodino custard bread.

At the first stage, prepare the "brewing":

• 30 g fermented rye malt;
• 40 g ground coriander;
• 60 g peeled rye flour;
• 300 ml of boiling water.

Boiling water should not be steep, 90 - 95ºС is enough.

1. In the process of mixing, the mixture cools down to 60ºС. Another 30 g of flour is added to it.
2. The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts in order to preserve enzymes in it that can break down starch into simple sugars. They will ensure the quality of the sourdough. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of bread.

To prepare the brew you will need:

• 370 g tea leaves;
• 90 g rye mature sourdough;
• 190 g rye flour.

Opara is suitable for 4 hours at 28 - 30ºС.

For the test for one loaf you need:

• all dough;
• 100 ml of water;
• 30 g of sugar;
• 5 g salt;
• 20 g of dark molasses;
• 100 g rye flour;
• 75 g wheat flour 2 grades.

The molasses will give the bread its color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.

1. In the water, stir the molasses, salt and sugar. Dilute the dough with this liquid and add flour to it.
2. The dough is very sticky, like warm plasticine. He needs to stand warm for 1.5 - 2 hours for fermentation.
3. About two more hours the dough is parted in the form. Spread it with a spoon, tightly, without voids. The surface is smoothed.
4. When the volume of the mass increases by 1.5 times, the surface is sprinkled with water, sprinkled with cumin and coriander grains. Placed in a preheated oven.
5. Bake for an hour. First 10 minutes at 250ºC, another 10 minutes at 230ºC and until done at 200ºC.
6. Cut custard bread it is possible not earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

Express method in the oven

There is no particular difficulty in baking bread in the oven yourself. Most of the effort and time requires kneading the dough. All other active work will hardly take more than 15 - 20 minutes. In order not to lose enthusiasm, novice bakers can learn fast way making bread without kneading.

According to this recipe, you can bake both rye and wheat bread.

Products:

• 460 g flour;
• 360 g of water;
• 4 g yeast;
• 10 g salt.

The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough the day before baking.

1. Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, it can not even be collected by hand in one lump.
2. Leave it warm under the lid for 2 hours. During this time the dough will do filled with air bubbles.
3. Now, without stirring, it should be put in the refrigerator for maturation for 13 - 20 hours. The time depends on the quality of the flour, the content of gluten in it. The more gluten, the faster dough mature. After the refrigerator, it is absolutely elastic and does not stick to hands.
4. Dust the board with flour and lay out the dough in two parts for warming for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or rolled. At this stage, it is important to preserve its porous structure.
5. Preheat the oven to 230ºС. Transfer the blanks to a baking sheet and place on the middle rack.
6. Place a baking sheet with hot water on the lower rack to generate steam.
7. Bake for 25-30 minutes until golden brown.
8. The bread should turn out fluffy, the crumb will be with large pores. So that it does not stick together when cutting, the loaf is cooled in a towel.

Rye bread in a bread machine

Modern kitchen devices allow you to significantly simplify and automate the process of baking bread. To cook it in a bread machine, it is important to accurately observe the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

• 220 ml of water;
• 150 g rye flour;
• 200 g wheat flour;
• 1 bottle of ready-made sourdough;
• 20 g of malt;
• 12 g sugar;
• 12 g salt.

Water can be used at room temperature.

1. Place all ingredients without mixing into a bread maker.
2. Select the mode for baking rye bread.
3. Specify weight. From this amount of products you get a loaf of 750 g.
4. Specify the desired color of the crust.
5. It is better to follow how the dough is formed. Sometimes you have to add a little flour or water "by eye".
6. During the proofing of the dough and baking, the lid is not opened, so as not to violate the temperature regime.
7. Readiness is signaled by a beep.
8. It remains to take out the loaf and cool it on a wire rack, wrapping it in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can entrust the technique with observing the proofing and baking modes.

Ingredients for Wheat Yeast Bread:

• 400 g flour;
• 250 g of warm milk;
• 12 g salt;
• 12 g sugar;
• 5 g dry yeast;
• 40 g vegetable oil.

In a slow cooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

1. Knead the dough thoroughly and keep it warm for about half an hour.
2. Punch down and place in the multicooker bowl, turning on the “Heating” for 10 minutes.
3. Then you should organize the test for half an hour of rest, and then activate the “Baking” mode (150ºС) for half an hour.
4. The bread must be turned over so that a crust forms on both sides, and hold it in the bowl for another half an hour in the same mode.
5. Cool the finished bread on a wire rack.

Homemade bread is a real work culinary arts. Having mastered the technology of its preparation once, you are unlikely to return to shop product and you will delight your family and surprise guests with new options for delicious, healthy and incredibly fragrant pastries.

How many people live in the world, so much they bake bread. And it is simply impossible to imagine our table without this product. Probably, there is nothing tastier than fragrant fresh bread. And in the house where it smells fresh bread always want to come back. That's why it's getting more and more popular these days homemade baking bread, and housewives are so eager to master this art.

Of course, today bread is practically no longer baked in ovens, as it used to be. The easiest way for a modern person is to bake bread in a bread machine, the very name of this unit speaks of its purpose. But, even those who do not have a bread machine can easily bake bread in ordinary oven, because today there are a lot of recipes for homemade bread: white, rye, yeast dough, from yeast-free, and everyone can choose a recipe for themselves to their liking.

Bread in the oven - food preparation

Of course for baking good bread most importance has the quality of flour. Flour should be taken dry, without lumps, fresh. In order to get an idea of ​​the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the color of the flour remains light, then it is fresh; if the flour has darkened, then it is stale. If it seems to you that the flour is damp, then it should be dried.

A prerequisite for happy baking bread is sifting flour. This will allow her to be saturated with oxygen and eventually turn into a soft and fluffy bread, fragrant and unusually tasty, as it should be home loaf.

Bread in the oven best recipes

Recipe 1: Rye Oven Bread

This is a fairly simple recipe for rye bread, which even a novice hostess can master. Its disadvantage, perhaps, lies in the duration of preparation. However, using this recipe, you will prepare traditional homemade bread, fragrant and tasty, which will not go stale for a long time.

Ingredients:

800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp salt;
grows. oil.

Cooking method:

1. After sifting the flour, add water with yeast and salt to it. We knead the dough, however, not to a homogeneous mass, but so that there is enough air left in it to make the pastries porous. Then, covering the bowl with the dough with a film, put it in the refrigerator for 16 hours.

2. After the specified time has elapsed, we take the dough out of the refrigerator and, having sprinkled the table with flour, put it there. We leave the dough for a few minutes so that it itself “stretches” over the surface of the table. After we knead it lightly, put it on a clean towel and leave it to “rest” for another 3 hours, covering it with the free ends of the towel.

3. To bake bread, heat the oven to 250°C. We grease the form or pan in which we will bake the bread with vegetable oil, and put it in the oven for 5 minutes to warm up. Then, taking the pan out of the oven, carefully transfer the dough there and cover it with a lid. We bake the bread for about 40 minutes, then remove the lid and continue baking for about 15 minutes until cooked.

Recipe 2: Oven wheat bread

According to this recipe, you will get a wonderful bread, with a crispy crust and a fluffy crumb.

Ingredients:

1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 st. l. salt and sugar.

Cooking method:

1. Stir the yeast in 1 liter. warm water, then pour the resulting dough into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). We knead the dough. Having formed a ball out of it, knead for about 10 minutes. Then we grease the pan with vegetable oil, transfer the dough into it and, having covered it with a lid, leave it to rise.

2. After increasing the dough in volume, we crush it and knead it for several minutes.

3. We prepare forms for baking bread by lubricating them with vegetable oil. We shift the dough into them. You can put the dough on a baking sheet, giving it a round shape, then we will get one large round loaf. Cover the dough with clingfilm and leave to rise in a warm place for about an hour. Then, preheating the oven to 200 ° C, bake the bread for about half an hour. Cool the finished loaves on a wire rack.

Recipe 3: Kefir Oven Bread

This bread is a real find for those who do not like yeast dough. Although the recipe is very simple, the bread turns out to be very tasty, fragrant, it keeps for a long time. fresh look and taste.

Ingredients:

600 ml of kefir;
6 glasses of flour;
1 tsp sugar, salt, and soda;
2 tsp cumin.

Cooking method:

1. Having mixed kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (you can first mix with a spoon). Getting thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf out of it. For better baking of the dough, we make cuts on top, and to form a crispy crust, sprinkle flour on top.

2. Having warmed up the oven well, we place our baking sheet with the dough there. We bake for about 40 minutes.

If you are making bread sponge method, then do not allow the dough to cool. This can cause the bread to be too thick and difficult to digest.

The readiness of the dough is not at all difficult to determine. This will become clear when it doubles in volume and becomes covered with bubbles. You can talk about the readiness of the test when it stops sticking to your hands. The color of the crust and the sound that we hear when we tap on the bottom crust of the loaf will tell about the readiness of the bread - if it is distinct, then the bread is ready. Also, the readiness of bread can be checked by sticking a wooden toothpick into it. If it comes out dry and clean, then our bread is ready; if traces of dough are visible on it, then the bread still needs to be baked.

If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be taken out of the oven very carefully. Cooling hot bread should be slow, naturally. In this case, it is necessary to provide air access to the bottom of the loaf, that is, a sieve, grate, etc. can be a suitable place for this.