Bread recipe with cucumber pickle in a bread machine. Recipe: Bread in brine - In the oven
Before starting, remember:
The combination of starches and protein is the most difficult for digestion and dangerous to health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
Sprouted cereals are always easier to digest than "dry", even after heat treatment(however, these can only be ground into “minced meat”, and not into flour);
Sweet (dried fruits) do not mix well with starches, so it is better to add them minimally.
Recipes for homemade yeast-free bread
1. The simplest - unleavened cakes
Ingredients:
1 glass of water
- 2.5 cups of flour (better, of course, whole grain - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste)
- vegetables - a little bell pepper, suitable and carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs.
Cooking:
Mix salt in water. Gradually pour the flour into the salt water in a thin stream.
We knead the dough. Then let the dough stand (rest) for 20-30 minutes.
Heat up the pan.
Roll out the cake thinly.
Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.
Ready-made cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
It is better to store cakes in plastic bag in the refrigerator for no more than 3 days.
2. Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.
Grind wheat (in a mill type coffee grinder) thoroughly sift through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour- but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).
Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, about a glass and a half and before receiving thick dough.
Mix well and bake in a cake tin.
Spread the dough on baking paper.
Bake for an hour in an oven preheated to 180-190 degrees.
Suitable instead of serum liquid cottage cheese and 2 eggs (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).
3. Based on Irish Soda Bread
- 250 gr whole wheat flour
- 250 gr 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
Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.
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 cup) mashed potatoes(possible on the water)
- 1 tsp salt
- 300 ml flour
- 1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).
Cooking:
Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each with a fork, otherwise the cakes will rear up.
Bake at 250 C for about 13-15 minutes (should be lightly browned).
Cool, can be eaten warm or cold, very tasty with butter, sour cream and herbs.
5. Oatmeal
Ingredients:
- 600 ml (3 cups) oatmeal
- 250 ml flour (can be dark, whole grain, whole grain)
- 1.5 tsp salt
- 1 tsp soda
- 600 ml kefir
- 50g melted butter (or olive oil)
Cooking:
Knead the dough, let it brew for half an hour, then just like in previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to watch to start to brown a little).
You can not give a round shape, but spread it on baking paper as it will turn out, poke it with a fork and conditionally cut it somewhere after 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.
6. Fast yeast-free dough for pizza
Ingredients:
2 tbsp flour
- 1 teaspoon salt
- 2 eggs
- 1/2 cup warm milk
- 1 tsp olive oil
Cooking:
1. Mix flour with salt.
2. Stir the eggs in a bowl with warm milk and add olive oil.
3. Small portions pour the resulting mixture into a bowl with flour, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form a ball from the dough, wrap it in a damp towel and leave for 15 minutes.
OR
Ingredients:
- 1.5 cups wheat flour,
- 1.5 cups whole rye flour
- about 1 glass of water
- a pinch of salt.
If you prefer soft dough, then you 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 on the 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. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.
After the starter is ready, put dough: warm water (right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.
A little wheat flour (~ 1/10 of the total), salt, sugar are added to the dough, and rye flour is kneaded. peeled flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).
To Work with rye dough better by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb between them straightens quickly, then the bread is baked well.
The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).
8. Hop sourdough bread
1. Preparation of sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).
2. Number of components.
For baking 650-700 g of bread you need:
- water 1 glass (0.2 liters);
- for each glass of water required: flour 3 cups (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. Cooking dough.
3.1. One glass is poured into the mixing container boiled water, chilled to a temperature of 30-35 degrees, stir 1 table in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put 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. Dough kneading.
4.1. In clean dishes glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid) set aside required amount(1-2 tablespoons) dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, cereal (flakes are not a mandatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.
5. Baking mode.
5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.
I recently discovered homemade brine bread. The first time I did it out of interest: what will happen? I know crackers in brine, I tried muffins in brine, I made homemade mustard, but bread? .. The experiment was successful: the bread is fragrant, lush, the crumb is elastic, with large pores. The crust of the roll is thin, crispy, but not rough.
I baked this bread cucumber pickle(marinade), on cucumber and tomato, added pepper-tomato sauce, a couple of tablespoons of Bavarian mustard with whole grains, dried garlic, spices(Caucasian and Provencal) - every time successfully. Good table bread, I recommend!
Homemade brine bread
* Pickle (marinade) can be taken from cucumbers, tomatoes or a mixture. If there is not enough brine, add water to the desired volume. Lightly heat and dissolve salt and sugar in it. Adjust the amount of salt/sugar based on how salty the brine is. It should be salted hard enough so that the bread does not come out bland. I add a full teaspoon of salt and sugar.
* Measure flour and mix with herbs and dry yeast ( fresh yeast dissolve in brine). Pour the flour into the liquid and knead the dough. At the beginning of the batch, add three tablespoons of vegetable oil.
* You can knead in a combine, with a hook attachment, or in a bread machine on the “dough” mode, or simply with your hands - at first the dough will be “torn”, inhomogeneous, but will gradually turn into elastic, soft and non-sticky to your hands.
* Cover the bowl with a damp towel and leave in a warm place to rise. I put the dough in the oven, preheated to 35 degrees. After 40 minutes, you need to knead the dough, and leave for another hour. It will take more time if the kitchen is cool.
* Put the risen dough on the table, divide into two parts. I bake in a rectangular pan if I want brick bread, or in a round one with a diameter of 22 cm for a round loaf. To make a bun beautiful shape, you need to properly form the dough. Make a rectangle with a rolling pin or your hands and roll it up. Fasten the seam a little, pull the ends of the roll up and bend to the seam, also pinch a little and fasten. Put in rectangular shape seam down. For a round roll, shape the dough into a square, fold it three times, and the resulting rectangle is three times more. Fasten the edge of the dough, turn the seam down and roll lightly between the palms, round the dough to make a bun.
* Cover the forms with the dough and leave for the final proofing. When the dough has doubled in size, you can bake. I make cuts on top sharp knife, and the bun beautifully “opens up” when baking.
* Bake in a preheated oven at 180-190 degrees for about 35 minutes. Wrap the finished bread in a towel and cool. The cooled and “rested” bread is easily cut, the crumb does not wrinkle, the crust is thin, crispy, and crumbles less.
* We love this bread, it's delicious to eat and fun to make! The bread is soft and fragrant, the crumb has beautiful pores, and the crust is thin.
Bon appetit!
Calories: Not specified
Cooking time: Not indicated
No wonder they say that a good housewife has a use for everything. Even such a seemingly useless product, like a pickle from cucumbers, you can not pour it out, but attach it with benefit. For example, bake delicious homemade bread. The brine has both spices and spices, it is rich and fragrant - an excellent basis for baking bread. I want to draw your attention to this one.
The recipe uses brine from pickled (sour) cucumbers fermented without adding sugar. Therefore, salt is not added to the dough, and sugar must be added to it for a balanced taste and growth. sponge dough. If you bake White bread at home in the oven, recipe with photo, in brine, adjust the amount of salt and sugar to your taste and taking into account the taste of the brine. If desired, in bread dough you can enter various additives: pieces of cheese, cheese, herbs, spices, cereals.
Dough Ingredients:
- brine from salted or pickled cucumbers - 250 ml;
- flour - 140 gr;
- sugar - 0.5 tbsp. l;
- yeast - 10 gr.
Dough Ingredients:
- all dough;
- flour - 250-270 gr;
- vegetable oil - 2 tbsp. l;
- cumin seeds or sesame seeds - 1 teaspoon.
Recipe with photo step by step:
Any brine - cucumber or tomato - is filtered through a fine strainer, removing spices and herbs. We will need a full faceted glass of brine or marinade.
If the liquid is cold, heat up warmer room temperature and pour over the crumbled yeast mixed with sugar. Add salt if necessary.
Sift the flour for the dough immediately into the yeast liquid, stir until the consistency of a thick dough is about the same as for pancakes.
We cover the dishes with dough, transfer to a warm place without drafts and a sharp change in temperature. We leave for 30-40 minutes. After proofing, the dough will grow in volume, the surface will turn from smooth to perforated, in air bubbles. 
Stir again until smooth. We pour aromatic additives- cumin seeds or sesame seeds, flakes sweet paprika, you can add dried or fresh greens.
Pour in vegetable oil, it is better to take refined, so as not to interrupt the taste and aroma of the bread crumb. It always turns out very tasty and this. 
Stir the butter and dough until the products are combined. There should be no oil streaks near the walls. Pour the flour in parts, which we sifted through a fine sieve in advance. Added about half - mixed with dough. Poured another part - mixed again.
When the dough becomes thick and difficult to mix with a spoon, put it on the table and continue to knead with your hands, still adding a little flour. Gradually, looseness and lumpiness will disappear, the dough will become homogeneous, smooth, elastic. We roll it into a bun, return it to the bowl, lubricating the bottom and walls with a thin layer of oil.
Cover with a kitchen towel or lid, leave warm for proofing for at least an hour and a half. Need to focus on appearance dough: if it rises three to four times in an hour, you can start cutting white bread at home in the oven, recipe with photo, in brine. If it has grown slightly, leave for another half an hour.
For baking, you can use a standard bread pan or bake bread in a cauldron with a flat bottom. Knead the dough lightly, pry it with both hands from the bottom and transfer it to the mold. We tuck the edges, giving the dough a rounded or rectangular shape with a flat top. 
We put the form on the stove, cover the top with a towel. We turn on the oven, it needs to warm up to 180 degrees. On a warm plate, the bread billet will quickly rise to the edges of the mold or double or triple in size.
Transfer the bread to a hot oven on the middle rack. Bake for 30-35 minutes until golden brown. During baking, especially in the first 10-15 minutes, do not open the oven in order to thick crust did not settle from a sharp change in temperature. Be sure to bake this delicious and very healthy one.
Ready-made white bread at home in the oven, a recipe with a photo, take it out of the mold in brine a few minutes after removing it from the oven, without leaving it for a long time so that the bottom and walls do not get damp. Cool the loaf on a wire rack, cut into slices and serve fresh. fragrant bread For dinner. Happy baking and bon appetit!
Author Elena Litvinenko (Sangina)
I suggest you bake wonderful homemade bread in brine. Having tried this bread, you will bake it all the time - it turns out to be very tasty and lush. Pickle can be used tomato, cucumber or any other. The taste of brine is a little felt in the finished bread, but this only adds spice. This bread is great to serve with first courses or make sandwiches from it. Be sure to try!
To make brine bread you will need:
dry yeast - 1.5 tsp;
pickle any tomato, cucumber, etc.) - 300 ml;
salt - 1 tsp;
sugar - 1 tsp;
refined vegetable oil - 4 tbsp. l.;
flour top grade) - 3.5 cups;
water - 1 tbsp. l. for brushing bread
milk - 1 tbsp. l. for greasing bread).
Glass - 200 ml.
Warm the brine a little until warm. Pour dry yeast and sugar into the brine. Stir and leave covered cling film, in a warm place for 5-7 minutes until a “cap” forms.
Add 3 tablespoons of vegetable oil to the yeast mixture, mix.
When the dough cannot be stirred with a spoon, pour in 1 more tablespoon of vegetable oil and knead the dough with your hands. The dough should not be tight, but not sticky to the hands and the table.
Leave the dough, covering the dishes with cling film, in a warm place for 1-1.5 hours. During the approach, the dough should be kneaded 2 times. As a result, the dough should increase in volume at least 2 times.
Bake bread in an oven preheated to 180-190 degrees for 35-40 minutes, until a beautiful golden brown.
Cool very fluffy and delicious bread mixed with brine, cut and can be served at the table.
Enjoy your meal!
If you still have a brine from pickles (cucumbers, tomatoes, zucchini), do not rush to pour it out - a very high-quality dough is obtained on the brine. Today I will show you how to bake white bread in a slow cooker in brine. I used to bake pies and dumplings from such a dough, and now, finally, I decided on bread. In principle, the brine does not greatly affect the taste, but very much even on the growth of the dough. The dough is fluffy and perfect for baking.
Multicooker Redmond 4502 (power 860 W)
Ingredients
- pickle from tomatoes 400 ml
- dry yeast 1 tbsp. l.
- flour about 700 g
- salt about 1 tsp. (depending on the taste of the brine)
- sugar 1 tbsp. l.
- sunflower oil 3 tbsp. l.
How to cook bread in a slow cooker in brine
Before kneading the dough, be sure to sift the flour. Sift about 200 g into a bowl. Let's put the yeast in there.
Adding granulated sugar and salt. Mix all these dry ingredients.
Pour in slightly warmed brine. It should be at room temperature or slightly warmer. Stir with a whisk.
Add flour and knead the dough.
In the process of kneading, pour vegetable oil into a thick mass.
Knead the dough thoroughly, bringing it to such a state that it does not stick to the palms. Then grease the multicooker bowl with oil. Put the dough into it. Close the lid and turn on the "Multi-cook" mode 40 degrees or "keep warm" for 10 minutes. Then we turn off the mode, but leave the dough in a heated multicooker for another 50 minutes without opening. In total, it should be warm for 1 hour.
This is how our brine dough grew.
We take it out and knead it for several minutes on the table, lightly sprinkling with flour. We form a ball.
We send it back to the bowl. Turn on keep warm for 20 minutes.
The dough will rise slightly. Then we switch to another “Baking” program, and the cooking time should be set to 45 minutes.
This is what half looks like ready bread in a slow cooker after 45 minutes of cooking.
Flip the loaf over reverse side and bake on the same mode for another 40 minutes.
After a sound notification, we take out absolutely ready bread from the bowl. We leave it in a steamer basket until it cools completely, covering it with two layers of towels.
After the homemade bread has cooled, it can be cut. I hope you hold on and wait for the cooling. And if not, then enjoy delicious warm bread with a crispy crust. True, it will disappear very quickly - the bread is delicious, you can’t buy this in a store.
Although baking homemade bread takes a lot of time, it's worth it. It's so nice to serve fragrant on the table fresh bread own production.
Loading...
