Delicious bread at home. flour for cooking

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 tastes better, is more nutritious, reduces the consumption of harmful dyes and preservatives, and is also often 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 baked goods that we buy in the supermarket have a fresh and pleasant appearance only because they are produced on an industrial scale, and if they do not have it, we simply will not buy them.

The main goal of manufacturers is to produce from each loaf without increasing the cost of its preparation. Therefore, a large amount of yeast is added to the dough, 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 the nutritional properties of the bread are also reduced.

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, and without special devices such as a bread machine, 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 measuring cup
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. Simply fill it with hot water for a while. 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 the microwave, 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 a little at a time until the dough starts 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 we spread it on a floured surface and roll it out, giving it a 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.

Bread in the oven is the standard of fresh home baking, which is many times superior in taste to any purchased option. Since ancient times, its preparation has been considered a special ritual, with which many traditions and beliefs are associated to this day. Despite the absence of a Russian oven, making delicious, fluffy and fragrant bread at home is not so difficult. At the same time, such a culinary feat will immediately add a few points in favor of any hostess.

All types of flour are used to make bread in the oven.: wheat, oatmeal, rye, whole grains, etc. In order for the pastry to rise well, yeast or various starter cultures are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred of their varieties. They are cooked on kefir, barley, hops, raisins, wheat, etc. Some sourdough starters turn out to be quite “fast”, while others have to be prepared for several days. The use of sourdough allows you to preserve its useful properties in bread and extend the shelf life up to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended to eat it for everyone from young to old. However, it is better not to overindulge in pastries, as the calorie content of homemade bread is very high.

Secrets of making perfect bread in the oven

Bread in the oven always turns out much more magnificent and tastier than purchased. It is enough just to try any of the recipes once, and homemade cakes will quickly enter the mandatory list of dishes for every day. It is not so easy for novice cooks to figure it out the first time, how to bake bread in the oven, so it is better to turn to professionals for secrets:

Secret number 1. Before baking bread, it is recommended to let the dough rest in a baking dish for 40-50 minutes.

Secret number 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it brew for a while.

Secret number 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour, more than the specified amount.

Secret number 4. In order for the bread to bake evenly, before cooking, preheat not only the oven, but also the baking dish.

Secret number 5. For a crispy crust, leave the bread in the oven after switching off for another 15 minutes directly on the wire rack.

This recipe is quite simple and not as long as many of its "colleagues". Bread will quickly fill the house with the aroma of freshly baked bread, which will create a very warm and cozy atmosphere. After cooking, the flour from the bread must be swept away with a brush, and the loaf itself must be cooled.

Ingredients:

• 4 cups flour;
• 2 tsp dry yeast;
• 4 tsp Sahara;
• 2 tsp salt;
• 2 glasses of water.

Cooking method:

1. Heat water, dissolve sugar and dry yeast in it.
2. After 10 minutes, add salt and sifted flour.
3. Knead a sticky and thick dough.
4. Preheat the oven to 35 degrees and put the dough there, covered with a lid.
5. When the dough has tripled in size, transfer it to a greased baking dish.
6. Flatten the dough, lightly sprinkle with flour and let rise again.
7. Cook bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
8. Bake another 30 minutes, then let the bread cool.

Interesting from the network

Garlic rye bread will be a great addition to any first or second course. Yeast is better to take fast-acting, so as not to delay the already long baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

• 300 g rye flour;
• 400 g wheat flour;
• 400 ml of water;
• 2 tsp salt;
• 5 tsp Sahara;
• 5 cloves of garlic;
• 2 tsp dry yeast;
• 3 art. l. vegetable oil.

Cooking method:

1. Dissolve the yeast in 200 ml of water and dissolve the sugar.
2. Remove the resulting mixture in heat for 25 minutes.
3. When the yeast rises, pour the remaining water and vegetable oil into the dough.
4. Mix the salt with the sifted rye flour and gradually pour in the yeast.
5. Sift wheat flour and gradually add to the dough.
6. Chop the garlic and add to the total mass.
7. Knead the dough, cover and leave it in a warm place for an hour and a half.
8. Knead the dough well again and transfer to a greased baking dish.
9. Bake bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out to be very lush and rises well. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable look.

Ingredients:

• 500 g wheat flour;
• 150 ml of kefir;
• 200 ml of water;
• 1 tsp salt.

Cooking method:

1. Pour kefir into a bowl and add 75 g of flour to it, mix.
2. Cover the bowl with cling film and leave overnight.
3. Sift the rest of the flour into a deep container, add the resulting sourdough.
4. Add salt and gradually pour in water, kneading the dough with your hands.
5. Line a baking sheet with parchment paper and sprinkle with flour.
6. Shape the dough into a loaf and place in a mold.
7. Cover the top of the loaf with another sheet of parchment and a towel.
8. Put the mold in the turned off oven for 2.5 hours, then knead the dough with your hands and shape the loaf again.
9. Leave the dough under parchment for another 30 minutes.
10. Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
11. Remove the lid (or foil), continue baking for another 20 minutes.

Sourdough bread has always been considered more beneficial to the body than yeast-based baking options. Moreover, for harvesting you only need water and wheat flour. Sourdough for one preparation will need about 70 grams. The rest can be stored in the refrigerator.

Ingredients:

• 300 ml of water;
• 500 g wheat flour;
• 130 g whole grain flour;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 st. l. vegetable oil.

Cooking method:

1. Heat 50 ml of water a little and pour into a deep bowl.
2. Pour 100 g of flour into the same bowl, knead the dough.
3. Transfer the starter to a plastic container and cover with cling film.
4. Leave the container for 3 days in a warm place.
5. After three days, remove the film from the container and discard the top half of the resulting mass.
6. In the remaining dough, add another 50 ml of warm water and 100 g of flour.
7. Knead the dough, cover again with foil and leave for 12 hours.
8. Remove the top part of the dough.
9. In 70 g of finished sourdough, add 100 g of flour and 100 ml of water, also slightly warmed up.
10. Mix the dough a little and leave for 1 hour.
11. Add the remaining water and vegetable oil, add salt and sugar.
12. Gradually introduce the rest of the flour (both wheat and whole grain).
13. Leave the dough again for 1 hour.
14. Divide the dough into two parts and form long loaves (like a loaf or a baguette).
15. Put the prepared dough on a baking sheet, previously covering it with paper.
16. Make several transverse deep cuts on each loaf.
17. Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to the recipe with a photo. Bon appetit!

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

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

Flour selection

The first step is the choice of flour. White bread lovers should use premium and first grade flour, which is made from durum wheat. Ready bread will not stale for a long time, it will turn out tender and porous.

Rye flour is also great for baking delicious homemade bread, but we advise you to make your resulting product fluffy by adding a little wheat flour to its composition.

Not the most obvious options for baking bread are corn and oatmeal. From the first bread will turn out, of course, sweetish, but very soft. But oatmeal or buckwheat flour are perfectly combined with wheat flour, giving the bread a special flavor and a delicious crispy crust.

Sourdough and yeast

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

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

Accordingly, for rye bread you need to use rye flour, and for wheat bread - wheat flour. For a yeast-free dough, you will need about 2 parts sourdough to 9 parts flour, but we advise you to make adjustments based on the amount of water and the directions of each specific recipe.

Dough

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

After kneading the dough, it is important to let it "rest" for about an hour. Remember to punch down too: to properly oxygenate the bread, fold the dough several times or do a punch down. So the bread will turn out filled with air and "fluffy". After punching, the dough is formed in portions and left for another half an hour to reach.

Forming and baking

Properly set baking temperature is one of the main subtleties of making delicious homemade bread. In order not to overdry the dough, it is better to first bake at a high temperature to get a golden crisp, and then reduce the heat.

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

By the way, a useful life hack: before sending the dough into the oven, make a few notches on its surface. The appearance of the bread will be more attractive, and the excess gas generated during the rise of the dough will be able to escape.

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 a house where it smells of fresh bread, you always want to return so much. That is why home-baking of bread is becoming more and more popular today, 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 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 an ordinary oven, because today there are many recipes for homemade bread: white, rye, yeast dough, yeast-free, and everyone can choose a recipe for themselves to your liking.

Bread in the oven - food preparation

Of course, the quality of the flour is of the utmost importance for making good bread. 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 successful bread baking is flour sifting. This will allow it to be saturated with oxygen and eventually turn into soft and fluffy bread, fragrant and unusually tasty, which is how a homemade loaf should be.

Bread in the oven - the 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 retains a fresh look and taste for a long time.

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). Having received a 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 using the dough method, 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. The cooling of hot bread should be slow and natural. 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.

Good afternoon, our readers. Today we will cook bread at home, namely in the oven. Almost any homemade cake is very tasty, especially if you cook with love.

Homemade bread in the oven is very fragrant and tasty. When I tried to cook for the first time, all the family and guests were delighted, still, the taste is significantly different from the store.

Moreover, in stores sometimes such bread is prepared that it is almost impossible to eat. We sometimes have such, unsuccessfully bought bread, it lies for a long time, as a result, it goes either for crackers or for the dogs to enjoy.

Bread is perfectly obtained in home bread makers, it is convenient, especially since now you can buy such an oven for every taste and color, as they say. But you can do without it, for example, cook homemade bread in the oven.

Many, as far as I know, cook this way and benefit in many ways, in comparison with store-bought bread, but let's not wait too long, I picked up some simple but very tasty homemade bread recipes for you, including one of my favorite and permanent recipes.

Homemade bread in the oven.

This is one of the easiest recipes I ever made myself. It may not be perfect, but if it turns out, then the bread is very soft, tasty, crispy ...

And most importantly, the quality of bread depends on the flour, I just realized from experience that different manufacturers have different quality, and the bread turns out different. It is better not to save on flour and take the one that you know better.

We will need:

• Water - 1 cup (boiled);
• Flour - 3.5 cups;
• Vegetable oil - 3 tablespoons;
• Salt - 1 teaspoon;
• Dry yeast - 0.5 sachet;
• Sugar - 2 tablespoons.

From this amount, we get 2 small loaves.

First you need to sift the flour, sift 3 cups into a separate bowl. We make a recess there and add sugar, salt and yeast (1/2 sachet).

make a hole in the flour

We mix everything thoroughly.

After we make a recess again and pour vegetable oil and boiled water at room temperature there.

mixing liquid ingredients

Now knead the dough. First with a spoon, then with your hands on the table. Knead for approximately 15-20 minutes. As you knead, add a little flour so that it does not stick to your hands.

kneaded dough

The resulting dough should not stick to your hands.

Now we put the dough in a container, you can use a saucepan, cover with a lid or a towel and put in a warm place for at least 1 hour.

When the dough rises, you need to knead it well.

knead the dough again

Now we form loaves. We divide the dough into 2 identical halves and form loaves with our hands or a rolling pin, as you like.

First roll out a rectangle, then roll it into a roll. We pinch the edge well from the sides too.

roll up

Prepare a baking sheet by greasing it with vegetable oil. We spread our loaves on it and lightly press down with handles. We put at a great distance from each other.

From above we make several oblique cuts with a knife.

make cuts on top.

We leave our loaves to brew for 45 minutes. During this time, they will increase in volume.

loaves are infused

Preheat our oven to 200 degrees. Before sending the loaves to the oven, grease the top with ordinary boiled water to make the crust more ruddy.

Now put homemade bread in the oven. Bake for 30 minutes, then reduce the temperature to 180 degrees and bake for another 10 minutes.

After we take out our loaves and moisten with water on top so that the crust is softer.

lubricate with water.

That's all, the bread is ready, you can cut and serve. Bon appetit.

Homemade bread according to the video recipe.

It is almost the same here, all stages are absolutely similar, only slightly different proportions of the ingredients. I tried this recipe and it turned out very tasty. We will not duplicate the upper recipe, but simply invite you to look, it may be easier to perceive this way.

Ingredients:

• Flour - 600 g;
• Salt - 1 teaspoon;
• Sugar - 1.5 teaspoons;
• Dry yeast - 2 teaspoons;
• Vegetable oil - 4 tablespoons;
• Warm water - 300 ml.

Homemade bread in the Ciabatta oven.

Interesting name, but I used to think it was just a different kind of bread. It turned out to be ordinary homemade bread in the oven, with yeast or sourdough. And the dish is Italian, that's how.

Sectional Ciabatta

In general, almost everything is the same as above, only other proportions of the ingredients and the shape in the form of a “cake”. But it’s really delicious, and the crust is so crispy, pleasant, so try it, you will definitely like it.

We will need:

• Flour - 400 g;
• Dry yeast - 1/2 teaspoon or 2.5 ml;
• Water - 300 ml;
• Salt - 1 teaspoon.

I want to note that we do not add sugar, but it still turns out very tasty. Then we also tried sugar (1.5 teaspoons), it turned out to be sweeter. Here it is already as you like, without sugar it was more pleasant.

Sift the flour into a separate bowl, where we will knead the dough.

Add salt and yeast to flour. We mix everything thoroughly.

Now add water, but first 250 ml, stir, then look at the situation, adding a little more water. It turned out that a little water remained, I did not add it so that the dough did not turn out to be liquid.

Now we cover the dough, I covered it with cling film, and leave it for at least 7 hours, but not more than a day. This is convenient, such a dough can be kneaded in the morning and continued in the evening or kneaded in the evening and continued in the morning.

leave the dough for at least 7 hours

After the time has passed, the dough has risen, continue. Sprinkle the table with flour, we do not regret that the dough does not stick to the table when we put it out of the bowl.

risen dough

We spread the dough out of the bowl and sprinkle liberally with flour on top, then with our hands we make a small rectangle, slightly pressing.

make a rectangle out of dough

Now we turn it into an envelope and again make a rectangle. And so a total of 3 times. As a result, a rectangle should lie on the table. Usually puff pastry is kneaded this way.

The dough is sticky, so in those places where it sticks to the table or hands, sprinkle with flour.

After 3 foldings, we twist the rectangle into a roll and bend the edges to the bottom.

roll up and fold over the edges.

Now, on a pre-prepared baking sheet covered with parchment, put our bread and sprinkle a little flour on top. Then we make three cuts with a knife or blade.

make incisions

Leave to proof for 1.5 - 2 hours, covered with a towel. The dough should rise 2 times.

After 2 hours, we put our bread in the oven, heated to 170 degrees for 50 minutes to bake.

put in the oven to bake

After the time has elapsed, without opening the oven, increase the temperature to 215 degrees and bake for another 15 minutes.

Then we take out our bread and grease it with water on top, it can be more abundant so that the crust softens.

grease the bread with water

Cover with a linen towel and leave to cool the bread, about 1 hour. After that, you can serve it to the table.

But it also happens that the bread did not work out, it rises well and quickly, but at the end of the second proofing or at the beginning of the baking cycle, the roof-dome of the bread falls off.

There are the following main reasons:

1. High content of yeast in the dough.
2. Increased moisture content in the dough piece, non-compliance with the balance of flour / liquid.
3. Incorrect timing of the first or second proofing. This factor is called "the dough has risen" ...
4. Opening the oven door while baking...

Homemade bread without yeast.

Sometimes, for health reasons, you can not eat pastries where there is yeast. Then the real salvation is unleavened bread. Everything is like in the old days.

unleavened bread

The only downside is that this process is long. But there are more pluses. First, the bread is much tastier. Secondly, there are a lot of useful trace elements.

We will need:

• Rye flour - a little more than 1 kg;
• Vegetable oil (preferably refined) - 4 tablespoons;
• Salt - 1 teaspoon;
• Honey (sugar) - 1 tablespoon;
• Water.

It is best to start cooking in the morning. You will need a large glass or ceramic container.

Pour in 100 ml of warm water (brought to a boil and chilled). Pour 100 gr. into water. rye flour. Mix until smooth.

Cover with a cotton napkin. Put in a warm place. It is advisable not to use metal - even stir with a wooden spoon or spatula.

After a day, add water and flour (100 each) to this dough. Keep warm again.

Repeat on the third day.

Fourth day - the time is coming to an end. Pour in 500 ml of water and add so much flour that the dough looks like thick sour cream. Leave for a day.

The next morning, you need to separate ¼ part - this will be the so-called "growth", which can be used for further baking of bread (repeating the procedure for adding servings of flour and water). Pour salt, sugar and vegetable oil into the rest of the dough. Stir first with a wooden spoon and only at the end with your hands.

Grease a baking sheet with oil. Form a loaf. Lay out on a baking sheet. Leave for three hours to rise.

Baking time is about an hour, depending on the individual characteristics of the oven.

We described the recipe quickly, of course it takes a long time, but it's worth it. Soon we will describe in more detail the process of making sourdough and bread on it. Sourdough is also different, so stay with us, subscribe and be the first to know the recipe for making homemade sourdough bread.

That's all for us, leave your comments below, also join us in Odnoklassniki, bye bye everyone.

Updated: October 8, 2018 by: Subbotina Maria