Delicious and healthy bread at home. Unleavened bread: benefits and harms. How to bake unleavened bread at home. Sourdough bread

Fragrant, with a crispy crust, unusually tasty and healthy bread can only be prepared at home, kneading the dough with your own hands, feeling warmth and elasticity. Many bakeries are completely unconcerned about the benefits of bread and have completely different priorities. We are too lazy to cook ourselves, especially to bake bread, kneading it with our own hands, it is easier for us to buy it in the nearest store. Gone are the days when housewives tried to get up early and bake bread in a Russian oven. Such bread was cherished and treated with great respect, every woman knew how to handle sourdough and tongs, knew how to melt a Russian oven and confidently determined the temperature of the heat of a baking oven. Now there are many helpers in the kitchen - bread makers, food processors, gas and electric ovens, multicookers. But despite this, not everyone wants to take up baking bread. And this is completely in vain, because homemade bread is much easier to bake than to cook borscht, or bake, or create multi-layered. Once you try to bake bread, or loaves, you will understand that this is an amazing process when flour, water, sourdough turn out ruddy, filling with an indescribable aroma around, homemade bread. And then, you yourself will want to experiment by baking bread from wheat flour, corn or rye, with the addition of bran, healthy cereals, seeds, sesame, etc.

You will want to try bread not only on water, but also on beer, milk, ryazhenka, yogurt, sparkling water, etc. You can also add onions, cabbage, cheese, spinach, dill, dried apricots, dried fruits, seeds, etc. to the bread batch. For those who lead a healthy lifestyle, can use eternal sourdough on kefir for baking bread and baked goods. You can choose a suitable recipe for yourself, a recipe for baking bread. As you can see, many housewives have already liked this process and they are happy to share their skills, useful conclusions and subtleties in baking, as well as their photographs.

Recipe for white bread lovers. Pay attention to the ingredients, bread with milk, with the addition of boiled potatoes and the broth itself. But this bread, unlike simple white bread, is very fragrant, airy and does not crumble. But cutting is still difficult, because. Well, very soft.

Ingredients:
Premium wheat flour 500 gr
Boiled potatoes 250 gr
Salt 12 gr
Water 100 ml (potato decoction)
Milk 100 ml
Fresh yeast 17 grams
Plum oil 20 gr
Fried onion 2 tbsp. l We bake in a bread machine. Products are designed for a small loaf (750gr.) Very fragrant, fragrant and soft, and tasty. I specifically exhibited in the program on a light crust. The top is therefore a little pale, but this does not affect the taste at all. Detailed recipe baked onion bread, will also be interesting and useful, useful to many hostesses.

Homemade bread, the recipe of which is a must for every housewife. Its preparation is not difficult, although it will take some time for the whole process, but the bread turns out amazingly tasty.

Required for the recipe:
- 3 cups flour
- 1.5 cups of water
- 1.5 teaspoons of salt
- A quarter teaspoon of dry yeast (for example, Saf Moment or similar)

Cooking order: Sift flour into a bowl or saucepan, add one and a half teaspoons of salt, a quarter teaspoon of dry yeast, mix a little and pour in one and a half glasses of water. Mix everything with your hand or a wooden spoon so that the water mixes with the flour, and that's it! No long kneading of the dough, everything is simple and very fast! The dough should turn out to be quite liquid, almost like ciabatta, if not even thinner. Therefore, do not add more flour than necessary.
After that, cover the pot or bowl and leave for 12-24 hours. During this time, the dough should increase very much in volume and become very porous, and also become very, very soft. Transfer the dough to a well-floured table, roll it up with an envelope, wrapping the edges of the dough in the middle. We transfer the dough formed in this way onto a towel sprinkled with flour (to make it easier to transfer it later, since the dough is rather liquid and soft) and, having covered it from winding with the free end of the towel, leave it for another three hours so that it rests properly and approached.
There is no need to knead the dough, just gently fold it twice and that's it. - Since the dough is very soft, you should sprinkle the towel with flour very well, otherwise the dough will simply stick to the towel. Now, while the dough is settling, we take a thick-walled pan with a well-closing lid, you can use a cast-iron roaster or thermo glassware. It is in it that we will bake this bread. About half an hour before the end of the dough proofing time, turn on the oven and heat it together with the prepared pan. When the oven warms up properly, carefully transfer the risen dough from the towel to the pan heated in the oven, cover it with a lid and put it in the oven. Bake the bread for about 30 minutes with the pan covered with a lid, at a temperature of 230-240 degrees, after which we remove the lid and continue to bake the bread for another 10-15 minutes. We take out the baked bread from the pan and let it cool on a board or wire rack. That's all, we get a chic and very easy to prepare bread. Very tasty!

Bread according to this recipe is fragrant and porous, a pleasure. We bake in a bread machine. It tastes like rye gingerbread for ten kopecks from school life. Bake bread on the "French bread" mode. Even after the first kneading, I take out the kneading blades. The bread machine does the rest of the kneading without them (I read about it somewhere, just for rye bread a.)

Ingredients: proportions for small and large loaves:

Water - 300 ml 500 ml,
Wheat flour. v.s. - 375 g 625 g,
Rye flour -130 g 220 g,
Apple vinegar -30 ml 50 ml,
Creamy oil - 30 gr 50 gr,
Brown sugar (honey) -1 tbsp. l. 1.7 Art. l.,
Salt - 1.5 tsp. 2.5 tsp
Cocoa powder -1 tsp 1.7 tsp
Ground coffee 1 tsp. 1.7 tsp
Dry yeast 2 tsp 3.4 tsp

It tastes very, very, difficult: delicious, and the crumb is magnificent, like rye bread

We bake bread in the oven, if there are several molds for bread at once, then I simply recommend baking more bread. It will not stale for a long time and will not become stale, because it is quickly eaten. Someone spreads it with butter, someone immediately pours hot tea, or a glass of cold milk, and a loaf of bread literally flies in.

Required for the recipe: Dry yeast: 2 tsp, wheat flour: 225 gr, rye flour: 250 gr, sugar: 1.5 tbsp, salt: 1.5 tsp, milk: 380 ml, vegetable oil: 1 tbsp, cumin: 1 tsp, coriander: 1 tsp The recipe is given for a small loaf. I have a large one (calculation for 1500 gr, but in reality 1260 gr). Therefore, all the ingredients were increased by 1.5 times.

Ingredients: 500 g wheat flour, 150 g mashed potatoes (2-3 potatoes = 200 g), 150 ml milk (I still add a little more milk gr. 200), 7 g dry yeast (I have fresh 20 gr), 0.5 tsp sugar, 1-2 tsp. salt, 2 tbsp. l. olive oil, sea salt, chopped rosemary, 1 tbsp. l. olive oil.

Cooking:
Boil the potatoes in their skins, peel and puree (if the puree is too thick, add 2-3 tablespoons of milk). Dissolve the yeast in a small amount of milk with sugar and let stand for 10 minutes.
Add the rest of the warm milk mashed potatoes and mix thoroughly. Sift the flour in parts, knead the dough, add olive oil and salt at the end. Knead thoroughly for 10 minutes. The dough was kneaded by my bread maker on the yeast dough mode. Knead the risen dough again, roll out 1.5-2 cm thick and place on a greased baking sheet (standard oven tray). Cover and let rise for another 15-20 minutes. Brush the focaccia with olive oil, make indentations with your fingers, sprinkle with coarse salt and rosemary. Bake the focaccia in a preheated oven at 220°C for 15-18 minutes (until golden brown). nenbratki

Quite simple recipes for baking bread at home, as well as various bakery products. It has been noticed that homemade bread keeps longer, does not contain harmful components, besides, you can cook it with your favorite spices or bake sweet buns from the same dough.

Cooking: Based on 1 kg of flour -1 tsp. dry yeast, about 400 ml of water (preferably milk), 100 grams of bran and 50 grams of sesame seeds + 50-100 grams of vegetable oil. Dilute the yeast with a spoonful of flour with a part of the liquid and let it come up. Sift the flour twice, add everything you want (salt, sugar, seeds), pour in the yeast that came up and the remaining liquid. Knead a soft dough, add butter during kneading. Let me come. Form bread (loaf, buns ...), leave for 10-15 minutes to rest and bake.

A fairly simple Finnish recipe for homemade oatmeal bread. We use honey instead of sugar.
Ingredients: Water - 2 cups, oatmeal - 2 cups, wheat flour - 4 cups, fresh yeast - 25 g (you can take 10 g of dry yeast), honey - 2 tbsp. l., salt - 2 tsp.

Cooking:
1. Grind fresh yeast with honey and dissolve in warm water. Mix oatmeal with remaining water and yeast solution. Let the mixture stand for 20 minutes so that the oatmeal swells a little.
2. Add salt and flour to the flakes, knead everything well until a completely homogeneous soft dough is obtained. Let the dough rest in a warm place for an hour and a half, or until doubled in size.
3. Sprinkle the table with flour and place the risen dough on it. Divide the dough into 2 parts and form 2 loaves out of it, of any shape. Lay these loaves on a baking sheet lined with parchment paper. Cover the baking sheet with a paper towel and let rest for another 30 minutes.
4. Cut the top with a sharp knife and carefully transfer the bread to an oven preheated to 200 degrees.
5. Bake for 30 minutes.
6. Remove the oatmeal from the oven and place it on a wire rack to cool completely.

Appetizing and fried bread is suitable not only for soups, but also eaten with tea, milk, like a sandwich. Dough: 300 ml water, 1 tsp dry yeast, 1 tsp salt, flour 0.5 kg. Cooking: Knead the dough by adding chilled fried sauerkraut with onions. Mix everything, put on rise for 40-50 minutes and bake immediately at a temp. 200 gr until golden. Bread ordinary and with sauerkraut. It takes 10-15 minutes to knead, the bread will be ready in 2 hours))) But what a!!!

Bread dough doesn't have to wait for it to rise because the heat, yeast, and flour with sugar will do the trick. To make bread need: 400 ml of water. 1 tsp dry yeast, 1 tsp salt and 1 tsp sugar, flour. Knead the dough and put in a greased with vegetable oil form or pan. Everything, it will take 10-15 minutes ...

Ingredients: wheat flour about 500 gr, milk 300 gr., butter 80 gr., 1 teaspoon of sugar, 1/2 teaspoon of salt, 100 gr of sesame seeds, 1 bag of dry yeast 11 gr, 1-2 tablespoons of vegetable oil.
How to cook puffed wheat bread with sesame seeds in the oven: If we prepare the dough in the traditional way, then first of all we activate dry yeast in a small amount of warm milk with sugar. During this time, melt the butter and cool it a little. As soon as we get a foamy yeast cap, knead the dough from all the ingredients except sesame and vegetable oil. When we knead the dough well, until smooth and uniform, add one or two tablespoons of vegetable oil. This will make our bread dough silkier. And then add sesame seeds, while leaving a little sesame seeds for sprinkling the top of the bread. We leave the dough to rise in a warm place, it should double in size (cover it with a clean towel). Then we crush it, put it in a baking dish (I use a round detachable form) and the second time it is parted in it. When our bread increases in volume again, grease it gently with plain water and sprinkle with the remaining sesame seeds on top. We bake in a well-heated oven to 190 C for about 35 - 40 minutes. To a beautiful ruddy and readiness. Bon appetit.

A time-tested, simple recipe for baking homemade rye bread in an electric oven using wholemeal rye flour. As a result, from a given amount of ingredients, we get two delicious loaves weighing 650 grams each.

Ingredients:
- 550 grams of wheat flour
- 250 grams of whole rye flour
- 4-5 tablespoons of vegetable oil
- 2 tsp salt
- 2 tsp with a pile of sugar
- 2 tsp with a slide of instant yeast
- 550-600 ml of purified tap water.
Bake bread for 50 minutes at t-170C and 10 minutes at t-200C.

Bread is baked in a bread machine. Recipe from the Moulinex bread machine recipe book. To this recipe, you need to add a few more tablespoons of flour, otherwise the top of the bread falls through.

Warm water - 600 ml
Salt - 2 tsp
Wheat flour - 200 gr
Rye flour - 500 gr
Dry yeast - 1 tsp

Tasty and healthy bread, which is preferable for every family than store bought.

You will need for this recipe:

1. Warm water - 210 ml
2. Milk - 115 ml
3. Sunflower malslo - 2 tbsp.
4. Salt - 2 tsp
5. Sugar - 2 tsp
6. Wheat flour - 600 g
7. Dry yeast - 1.5 tsp
From myself I added another 50 g of flakes of 5 cereals. Author patriks0

Fluffy, soft bread, but crumbles, because there is less gluten in whole grain flour, but tasty.

Whole Wheat Bread Recipe: flour 550 - 600 g, dry yeast - 5 g, granulated sugar - 2 tsp, salt - 1 tsp, sunflower oil - 50 - 70 ml, water - 1.7 cups. Baking temperature - 180 - 200 degrees. About 0.7 - 0.9 liters of water should be poured into the tray at the bottom of the oven - a crust forms on the bread.

Cooking: First knead the dough and leave until it increases in volume (if you baked pies, it will be clear when the dough has risen). After that, put the dough in the form in which you will bake - either silicone or metal for pies. The volume of the form should be filled with dough no more than half - so that there is room for lifting. Rising time depends on flour, yeast, temperature in the kitchen. Therefore, I advise you to knead the dough on the weekend in the morning - so that there is a margin of time.

Let's call our loaves-baguettes bread. We love it with milk, and spread butter on it, or jam, with tea, so tasty and joyful. Try to bake, do not be lazy!

Ingredients: Sift 1 kg of flour, 1 tbsp. l. coarse (sea) salt, 0.7 l of warm water, 1 bag (11 ... 12 g) of yeast, 1 tbsp. sugar, 2 tbsp. growth. oils.

Cooking: Knead in a saucepan, knead on the table. 2 hours in a warm email. oven (regulator on "min") in a saucepan under the lid. Devide into two parts.
Roll out thick and roll into two rolls. Chopped onions or raisins can be wrapped in a roll. 20 minutes. in a warm oven. Can be brushed with egg or water.
Heat the oven to 230 degrees and bake for 20-25 minutes. Exactly 3 hours later, the bread is ready to eat, it is not recommended to eat it hot. Really spent time no more than 20 ... 30 minutes.

We cook in a bread machine, it turns out tall, airy bread, which is always eaten quickly!) According to this recipe, bread always succeeds, but I decisively reduce the amount of salt and sugar, but this is how your family loves.

Ingredients: yeast - 3 tsp, wheat flour - 600 gr., salt - 2 tsp, sugar - 2 tbsp, poppy seeds - 2 tsp, vegetable oil - 2 tbsp, water - 360 ml.,
Cooking method: bread maker: Program "Basic" Baking mode "BAKE RAPID" (quick baking). Bread size - XL Crust color "Dark".

Bread cakes with a glossy surface, sprinkled with cumin, coriander, or seeds, cause appetite and are much healthier for our body than a sweet bun.

And it's easy to cook them.: need - warm water, (for example, 300 grams), dissolve a small piece (gr. 20) of fresh yeast in it, add 1-2 tbsp. l. sugar - let stand for a while until the yeast comes to life. Add a little vegetable oil (for example, 2 tablespoons) and flour. Knead to make a soft dough (does not stick to your hands). Cover the dish with a lid or film and forget for a while. The risen dough can be kneaded by hand and let rise again. Divide the dough into several parts and roll out (not thin) cakes, put them on a baking sheet, grease with milk and sprinkle with sesame seeds, cover with a towel and forget again for 25 minutes to swell again. Sometimes, when there is no time, I put the baking sheet in a warm oven (50 degrees). They will quickly fit there and then bake at 180-200 until cooked. And you can eat. You can experiment with flour, add different, well, and all sorts of additives: cumin, coriander, flax seed, etc., etc. Each housewife will adapt and will start everything by eye - warm water, salt, sugar, vegetable oil, yeast and flour + all kinds of flavorings (cumin, cereals, spices, etc.).

Recently, we are increasingly confronted with disputes about the benefits and harms of such a necessary product for us as bread. Of particular doubt is the presence of yeast in its composition: they say that it is harmful to the body, and does not add beauty, and makes digestion difficult. Therefore, today we will learn how to cook yeast-free bread in various ways, and the oven will help us with this.

Features of yeast-free bread

As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded on the basis of curdled milk or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starter cultures are used. It is these products that raise the dough and increase it in volume, due to which the bread becomes soft, elastic.

Fans of a healthy lifestyle categorically do not welcome the presence of live yeast in their diet. And such baking is really very useful. Bread contains cellulose, which has a beneficial effect on peristalsis - you will get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.

Yeast-free bread is really very useful

Note! The low acidity of yeast-free bread is beneficial for those who have problems with the gastrointestinal tract: gastritis or ulcers. Vitamins of group B and PP contained in this product will relieve you of troubles with the skin of the face, hair and nails.

In addition, home-made yeast-free bread lasts much longer than regular store-bought bread. Of course, if it is not eaten as soon as it is taken out of the oven (most likely, it will be so, I assure you).

Required Ingredients

As in any baking, when making yeast-free bread, the main ingredient is flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recommendations of the recipe: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, flour of any cereal crops is used.

Since live yeast is not used, plain water will not work for the dough either. Instead, fermented milk products or brines are used, to which soda is added. Also, yeast-free bread is prepared on sourdough. Below we will tell you how to do it right. If you decide to bake yeast-free bread all the time, leaven should always be at hand.

Salt and sugar are essential products for the dough. But in this case, they play only a taste role. Sugar is involved in the formation of the dough only in tandem with yeast.

Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives increase the benefits of bread for our body by an order of magnitude.

Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about the preparation of the sourdough.

"Eternal" sourdough

There are a lot of options for starters, for every taste. We suggest you start with the simplest, but most effective. It will require:

• 300 g flour (preferably rye);
• 300 g of water.

1. Day 1. Combine water with flour in a deep bowl or pan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth, put in a place where it is very warm, there are no drafts. The workpiece should ferment during the day. Stir occasionally and watch for small bubbles to form.
2. Day 2 Sourdough needs food. Add 100 g of flour and pour in enough water so that the consistency returns to the previous one. Cover the workpiece again and return to the same warm place for a day. Remember to stir and watch for bubbles.
3. Day 3 Now you can see with the naked eye that the starter is working. It increased in size and was covered with bubbles. Feed her for the last time (as in the last paragraph) and place her in heat again. Watch from time to time: You need to watch out for the moment when the starter grows to 2 times its previous volume. At this point, the mass must be divided in half. One part can be used immediately - to cook dough for bread on it. Place the other half in a jar, cover with a lid and refrigerate. When necessary, take half of it, feed it again and put it in heat.

Sourdough should always be at your fingertips

That's the whole secret of the simplest sourdough, which will help you for a long time in making delicious and healthy bread.

Sourdough Video Recipe

Step-by-step recipes for making homemade bread without yeast in the oven

Think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also apply your imagination, life will not be enough to try everything. We have selected for you several common, simple and interesting ways of making such bread.

Classic recipe

Loaf of white unleavened bread

A very easy way to bake delicious bread on sourdough with a standard set of products:

• 600 g wheat flour;
• 250 g of water;
• 3 tablespoons of vegetable oil;
• 2 tablespoons of sugar;
• 2 teaspoons of salt;
• 7 tablespoons of sourdough.

1. In a suitable bowl, combine the sifted flour, salt and sugar. Enter vegetable oil and mix with your hands, rubbing. Enter the starter into the resulting mixture.

   Be sure to sift the flour before adding to the dough.

2. Stirring constantly, add a glass of water to the dough so that it begins to lag behind the palms. Cover with a clean cloth and leave in a warm place for several hours. The dough needs time to rise well (at least 2 times larger in volume). You can leave it for 2 hours in a warm water bath.

   knead the dough

3. When the dough rises, punch it down well and carefully place it into the mold. It should be deep, with a good margin up, because the dough will still rise. Leave it to stand for some more time and then boldly send the form into a preheated oven for 20 minutes at 180 degrees.

   Let the dough rise before putting it in the oven

To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.

Video recipe for classic wheat bread without yeast

Whey white bread

Such bread is not only very tasty, but also satisfying. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:

• 3 cups wheat flour;
• 550 ml of serum;
• 2 teaspoons of sugar;
• 2 tablespoons of vegetable oil;
• 2 tablespoons of sesame;
• 2 teaspoons of salt;
• ¼ teaspoon of soda;
• 9 tablespoons of sourdough.

Please note that flour, whey, butter, as well as the dishes in which you will mix the dough, must be warm. To warm the flour, sift it into a suitable dry dish, put it in a warm (up to 60 degrees) oven.

Whey bread has been prepared since ancient times.

1. Take a deep bowl or pan, pour 1 cup of wheat flour into it.

   Pour wheat flour into a bowl

2. Put the starter on top - 9 tablespoons.

   Add sourdough

3. Now add the remaining 2 cups of flour, salt, sugar and baking soda. Pour 250 ml of whey, preheating it, and vegetable oil.

   Add other products

4. Mix all the ingredients well so that the mixture is thick and sticky. To work with it further, you need to thoroughly grease your hands with sunflower oil.

   knead the dough

5. Bread can be baked in special forms, and if you do not have them, then simply form a loaf or small buns with your hands. Cover the forms or baking sheet with parchment paper, greased with vegetable oil, spread the dough in equal parts. Cover with a towel and put in a warm place for a couple of hours. During this time, the dough should at least double in size.

   Forms or a baking sheet under the dough should be laid with parchment paper

6. Keep an eye on the test so that it does not run away. It is light, fast on the rise, it can easily “make legs”, as the people say. Even if this happened, do not be upset. With a sharp knife, carefully cut off the excess dough that has escaped from the mold, and make a cake out of them. It can also be baked.
7. Moisten the future bread with water on top and sprinkle with sesame seeds. Or cumin, flax, sunflower seeds, anise - to your taste. Send to an oven preheated to 200 degrees. Place a tray of water on the bottom tier to prevent the bread from burning and saturate it with moisture during the baking process. Cooking time - 50 minutes.

   Top bread can be sprinkled with sesame seeds or cumin

8. If you like a hard crust, take the bread out as soon as it is baked. You can leave the loaf inside until the oven has completely cooled, then the crust will be soft and tender.

   To make the crust firm and crispy, take the bread out of the oven immediately.

See how lively and elastic the bread is. Sourdough paired with whey makes it unusually fragrant, loose, soft.

On kefir

Kefir has long been known to us for its beneficial properties. In yeast-free bread, it acts as a leaven. Take the following ingredients:

This recipe is for 4 servings.

1. Mix two types of flour in a deep bowl - rye and wheat.

   Mix both types of flour

2. Add oatmeal. There - softened butter, salt and soda. Mix all products well.

   Add other products

3. Pour preheated kefir in a thin stream (do not overdo it, it should be warm, not hot). It's time to knead the dough. Do it gently and slowly.

   Pour in kefir

4. The dough will be thick, elastic, but not hard, it will slightly stick to your hands. Form a loaf, dusting with flour, make cuts on top, crosswise or parallel.

   Form a loaf and cut it on top

Bake bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait for it to cool completely.

Video about making yeast-free kefir bread

in brine

Spicy and fragrant brine will be an excellent basis for yeast-free bread

This bread can taste different every day. It depends on the brine that is part of the test. It can be cucumber, cabbage, tomato, infused with dill, cumin, vinegar. Someone recommends taking a not very sour brine, someone likes a more spicy one. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:

• 300 g of brine;
• 120 g peeled rye flour;
• 350 g wheat flour;
• 1 teaspoon of soda;
• 10 g of salt;
• 15 g of sugar;
• 2 teaspoons of vegetable oil;
• 2 teaspoons sesame or cumin.

1. Heat the brine a little, salt it and add rye flour and soda. Stir and let the mixture rise for 20-25 minutes.
2. Enter sugar and start kneading the dough, gradually adding wheat flour. The mass should be soft, slightly sticky to the hands. Cover it and leave it in a warm place.
3. The dough should double in size. Once this has happened, put it into the mold with your hands dipped in vegetable oil. Sprinkle with sesame seeds or cumin. Cover again with a towel and send for 30 minutes in a warm place.
4. Put the form with the dough in the oven, heated to 190 degrees. It takes about 25 minutes to bake.

You can check the readiness by tapping on the crust. If the sound is muffled, but distinct, then the bread is ready.

Bread in brine rises well and turns out tasty, fragrant, lush

On milk

If you do not have much time, and there are enough products to surprise your relatives and friends, we suggest you cook yeast-free bread in milk with vegetable additives.

Required products:

• 400 g flour;
• 50 g of oatmeal;
• 175 ml of milk;
• 175 ml of yogurt;
• 100 g pumpkin;
• 3 small onions;
• 100 g of greens;
• ½ teaspoon salt;
• 1 teaspoon of soda;
• 2 teaspoons of vegetable oil.

Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.

1. Peel the onion and pumpkin, chop and fry in oil until soft. Turn on the oven so that it warms up to 200 degrees.

   Cook the onion and pumpkin stew

2. Take a large bowl and mix the roast, flour, cereal, salt with soda, chopped herbs in it. In another bowl, mix milk with yogurt until smooth.

   Mix all ingredients in a bowl

3. Combine all mixtures in one bowl. Stir quickly with a wooden spatula.

   Knead the dough with a spatula

4. Put the prepared dough into a greased mold. Make slits at the top. Bake in a preheated oven for about half an hour.

   Pour the dough into the mold and make cuts on top

5. Take the bread out of the oven. It can be served both hot and chilled.

   Ready-made bread can be served immediately to the table

If desired, honey and nuts, cinnamon with vanilla, anise or olives can be added to such bread.

Choux bread

A very simple recipe with a minimum of products and time. You will need:

• 0.5 l of boiling water;
• flour - how much uncooked dough will take;
• 1 tablespoon of vegetable oil;
• 2 teaspoons of salt and sugar;
• sourdough - 8 tablespoons.

Chouxed yeast-free bread is indispensable in the lenten menu

This bread is very good mushroom soups, which are invariably served at the table in Lent.

Whole Grain Fitness Bread

Such bread is unconditionally classified as a dietary cuisine because of the whole grain flour included in it. A very simple recipe, cooking will take you only an hour and a half, of which you personally will have to spend only 20 minutes.

Whole grain unleavened bread

You will need the following products:

• 0.5 cup whole grain wheat flour;
• 0.5 cups of wheat flour;
• 0.5 cups of mineral water;
• 4 tablespoons of vegetable oil;
• 4 tablespoons of bran;
• 1 tablespoon of cumin seeds;
• 0.5 teaspoon salt.

A set of products for whole grain yeast-free bread

1. Prepare all the necessary products so that they are at your fingertips.
2. In one bowl, mix the bran, wholemeal flour and water, salt. Add wheat flour and vegetable oil there.

   Mix all ingredients in a suitable bowl

3. Mix everything very quickly into a soft dough. Cover with a clean cloth, leave for 15-20 minutes.

   Quickly knead the dough and leave it warm for a while

4. Roll out the infused dough into a thin layer of about 0.5 cm. Vegetable oil in the composition will not allow the mass to stick to the table. If this still happens, sprinkle a handful of flour on the table.

   Roll out the dough into a layer

5. Roll out the dough roll. In the meantime, preheat the oven and prepare a baking sheet by slightly dampening it with water. Lay the roll on it and bake at 200 degrees for 20 minutes. After that, lower the temperature to 150 degrees and leave the bread to bake for half an hour.

   Form a roll from the rolled out layer

6. When you take the finished bread out of the oven, wrap it in a linen cloth (slightly damp), cover with plastic wrap and leave to rest for an hour.

   Wrap the finished bread in a linen napkin for a while

Now you can cut whole grain bread and enjoy its taste.

Bran loaf on soda

Such yeast-free bread has long been prepared in Ireland. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:

• 500 g bran flour;
• 450 ml of kefir (low-fat or completely fat-free);
• 50 g raisins;
• 50 g sunflower seeds;
• 1 tablespoon of wheat flour;
• 1 tablespoon sesame seeds;
• 1 teaspoon of soda;
• 1 teaspoon of sea salt.

Before starting work, turn on the oven so that it is heated to 220 degrees by the right moment.

1. Sift the bran flour. Those bran that remained at the bottom of the sieve, pour back into the flour, add salt and soda. Stir the ingredients evenly.

   Mix the ingredients in a bowl

2. Add kefir to the mixture of dry products and knead the dough.

   Add kefir to the dry ingredients mixture

3. In a frying pan (without oil!) Dry the sesame and sunflower seeds.

   Roast the seeds in a dry frying pan

4. Soak raisins in water for 5 minutes and squeeze.

   Soak raisins and squeeze them

5. Add all this to the dough, knead well.

   

What could be tastier than homemade yeast-free bread baked right in the oven? A soft, golden-brown delicacy, each piece of which really melts on the tongue. This is a real feast of taste! We will tell you how to cook the most delicious yeast-free bread in the oven according to original recipes.

Benefits of unleavened bread from the oven

Many of us do not even think about what is included in the bread bought in stores almost every day. But there is no more useful in it than in a stone. In order to reduce production costs, factories involved in the manufacture of bakery products actively use a variety of powders, flavor enhancers and chemicals. Tracking this is easy.

How long can a store-bought stick stand on the table before it gets stale or moldy? What does it taste like if you try it the next day? The answers will definitely not please us. Perhaps. that is why it is not a pity to throw away such bread or give it to the birds in the park. But our ancestors, who always made bread with their own hands, treated every piece with care.

The reasons why we usually don't bother baking at home are commonplace. It takes time, effort, money. But on the other hand, a freshly baked culinary masterpiece scatters from the table in the blink of an eye, which is proof of its excellent taste. In addition, baking on our own, we know exactly what ingredients the product has inside. Accordingly, such bread is useful for any diet, even if you play sports and especially watch your diet. Let's take a closer look at the pros and cons. So, the positive properties of bread:

1. The absence of yeast in the flour product guarantees excellent digestibility, which, in turn, greatly facilitates the digestion process.
2. No negative impact on the microflora of the stomach and intestines

What about the negative properties? They don't exist at all! Homemade bread is healthy, nutritious and has an excellent taste, so feel free to make it a daily (or at least weekly) preparation as a rule.

How to make delicious yeast-free bread at home

Before you prepare a loaf of palyani for yourself or the whole family, you should analyze the options for yeast-free bread dough in the oven. You don't have to stop at the first recipe you find online.

Whey bread

One of them is whey bread without yeast in the oven. Serum can be either made by you or purchased. A feature of this method is the need to infuse the main ingredient from 5 to 7 days. Not very convenient, right? But if you are not afraid of the timing, and you still decide to try, we bring to your attention the recipe.

Knead the dough from whey, two types of flour and bran. Do not forget about sugar, spices and salt to taste. If desired, you can use cumin, flax and coriander. Let him brew until the morning. Preheat the oven, put the dough on a mold or a baking sheet and bake for 45-60 minutes at 180°C. Wrap the finished loaf with foil and towels so that the bottom of the product does not remain raw. You can use it after it has completely cooled down.

Yeast-free bread on kefir in the oven

This delicacy is prepared incredibly quickly. You will need:

Mix dry ingredients. They gradually, stirring, pour in kefir. If you want to make the bread sweet, you can add a few tablespoons of honey instead of sugar. Knead the dough until it becomes soft and thick. From the resulting mass, it is required to form a loaf of arbitrary shape. Bake for 25-30 minutes at 200°C.

Rye bread

No less tasty is rye yeast-free bread in the oven. And his recipe is also based on sourdough. This time you will need to do it yourself. First day: we take 50–100 grams of rye flour and pour water into it until the consistency of sour cream. The sourdough is covered and sent to a warm place until tomorrow. On the second day, the procedure is repeated in exactly the same proportions. On the third day, you should do the same and wait until bubbles appear on the surface of the mixture, indicating the beginning of fermentation.

When bubbles finally begin to form, the familiar procedure is repeated and the serum is left for 4 to 12 hours. Then we knead the dough, adding flour, spices and various sweets to the sourdough: cumin, nuts, flax, wheat, bran, oats, etc. Bake for 40–60 minutes. The temperature must be 200 °C.

Sourdough bread

Recipes for yeast-free bread in the sourdough oven are, of course, much more complex in technology than similar ones, but without the use of whey. To change this a little, we offer you a little life hack. When making homemade sourdough, store a small amount in the refrigerator. By changing the composition of whey, you can bake not only rye, but also white yeast-free bread in the oven, and also use it for any diet baking.

Tip: Don't forget to feed your starter. If you don't use it once or twice a week, add some flour and hot water. Remove the dough from the refrigerator 6-10 hours before use.

Whole wheat bread

The recipe for making whole grain bread without yeast in the oven includes the following ingredients:

1. A glass of whole wheat flour
2. 0.75 cup white flour
3. 0.5 cup oatmeal
4. 0.5 tablespoon of soda
5. A glass of almond or regular milk
6. Two teaspoons of lemon juice
7. Salt, sunflower seeds, flaxseed optional

Before you start preparing the dough, turn on the oven at 200-205 ° C. We start cooking by mixing milk and lemon juice. Then you need to combine all the other ingredients and pour the resulting mixture into them. Mix thoroughly and spread the resulting dough into a mold. 40 minutes and voila! The product is ready for use. Such bread is very useful as a snack between sports training.

Rye bread without sourdough

The recipe for yeast-free rye bread in the oven may not include sourdough. For it, you need to take 300 grams of peeled rye flour, 200 grams of wheat, salt, sugar, oil and water.

Tip: You can use honey instead of sugar.

All ingredients must be mixed with a mixer and, closing the lid or cling film, set aside for 24 hours in heat. Then pour the finished mixture onto a baking sheet or into a mold and put it in the oven for one hour. The temperature must not exceed 30 °C. After this time, we change the temperature regime by 150 ° C and postpone for another hour. We take out the finished bread from the oven and leave it. The stick should be infused for another 60–70 minutes, during which time all excess moisture will come out of the loaf.

Kefir bread

A fairly simple recipe for yeast-free bread in the oven is rightfully considered kefir. We have already considered one of the options above, but now we will talk about the “surprise” test. To prepare it, heat a glass of kefir to room temperature and pour it into a container along with half a teaspoon of soda.

Salt, sugar and a “surprise” are added to a glass of wheat flour and one glass of rye flour, which is dried dill, parsley, basil, garlic and other spices you love. Mixed dry ingredients are poured into the liquid, and the dough is kneaded. It should infuse for about ten minutes. After that, the dough is sent to the oven for 30-45 minutes. Then, if desired, the product can be sprinkled with grated cheese and left for a few more minutes. This type of bread perfectly sets off pumpkin or zucchini dishes.

Sweet bread

The recipe for yeast-free bread in the oven can be not only salty, but also sweet. The best, or rather, the tastiest example of excellent vegetarian recipe is a banana stick. It needs overripe bananas, butter, flour, sugar and baking powder. Mash bananas to a puree consistency, then combine them with melted butter. We knead everything until smooth, add the remaining ingredients and, putting it in a mold, send it to the oven for an hour.

Bonus: bread in a slow cooker

You can bake yeast-free bread at home not only in the oven, but also according to the recipe for the slow cooker. For its preparation, melted butter is mixed with kefir. We mix two types of flour with cereals and spices and combine with the liquid. From the dough we form a ball, which we spread on the bottom of the multicooker bowl. Then turn on the “Baking” mode for 30 minutes. After the beep, turn the loaf over and continue cooking for another 30 minutes.

We talked about just a few options for making homemade bread. By experimenting, you can achieve a dizzying result that will surprise everyone. You certainly do not want to give preference to products with an incomprehensible composition; you will forget about purchased pastries.

Who knows, perhaps the recipe you came up with for this particular dish will be kept in your family for centuries and will become the beginning of a new tradition in family cooking. And all that remains for us is to wish you a pleasant appetite, and, of course, take care of your figure. And, most importantly, do not forget to add the secret ingredient that can make any dish unforgettable - love!

But theory is one thing, and practice is another. The most responsible readers run the risk of being left without a purchase, trying to find tasty and healthy bread that they can afford. And those who are too lazy to understand and experiment, most likely, will buy a loaf with a handful of bran and the inscription "For a healthy diet."

In my personal opinion, than studying store packaging, it is more reliable and pleasant to bake homemade bread. For those who absolutely have no time to cook, a bread machine is suitable. This miracle of modern technology will create fresh baking masterpieces for you without much hassle. You only need to load the ingredients in the correct proportions. If you are a happy person for whom the kitchen is a creative workshop, it is better to bake bread in a conventional oven.

The Taste You Haven't Tasted

What is the advantage of homemade bread? At least - that you can experiment with a variety of flour! Just look at the range: rye flour, brown rice flour, tapioca flour, soy flour, corn, buckwheat, oatmeal, sorghum, coconut, nut (almond, hazelnut, walnuts), chickpeas, lentils, quinoa and amaranth flours, flaxseed, ground pumpkin or sesame seeds flour, bird cherry flour… still have questions? Some names cause an acute desire to try everything. Each such flour is unique in composition and retains beneficial features the raw material from which it was made.

In addition to a variety of flours, less familiar ingredients can be added to bread. For example, vegetables. Carrot bread has a pleasant smell, tomato and beetroot bread are good for their beautiful color, and herb bread has a special nutritional value. lovers sweet pastries they can add a handful of dried fruits or a little fruit puree to homemade bread. Gourmets and exotic lovers can try bread with hot pepper or ginger.

The benefits of "other" flour

Alternative flour is in increasing demand among Russian consumers, and it is increasingly possible to find in stores different varieties. Although the described options are very different from each other, they are united:

1. high fiber content, which allows you to feel fuller better and contributes to better functioning of the digestive tract,
2. high content of vitamins and minerals, which helps the body in maintaining tone,
3. a higher percentage of protein and a smaller percentage of starch, which makes a simple piece of bread a completely independent nutritious and balanced dish.

I want to separately note the flour from nuts and seeds. Most often, such flour contains very few digestible carbohydrates and a lot of healthy polyunsaturated fats, which makes it very attractive for losing weight. In addition to bread, such flour can be used to make light alternatives to traditional nut desserts - marzipan, almond cake, halva.

Easy homemade bread recipes

If you are ready to experiment and create, here are some simple recipes for making healthy bread at home. I chose them according to two principles: even a beginner can handle them and you do not need special equipment.

Plain rye bread

Ingredients:

• rye flour - 1 kg
• water - 1 l
• sourdough - 50 g
• salt - 2 tsp
• peeled sunflower seeds - 200 g

Cooking:
In the evening, mix 500 g of rye flour, 500 ml of water and sourdough. Form the dough and leave at room temperature. In the morning, add the rest of the ingredients and knead the dough. After 1 hour, grease the mold with oil, fill with dough. Bake at 250 degrees for 15 minutes, then lower the temperature to 180 and bake for another 50 minutes. The bread is ready!

Buckwheat bread with sunflower seeds

Ingredients:

• whole wheat flour - 450 g
• buckwheat flour - 450 g
• peeled sunflower seeds - 130 g
• yeast - 10 g
• water - 600 ml
• salt - 0.5 tsp
• sugar - 0.5 tsp
• olive oil - 20 ml

Cooking:
Mix ingredients except seeds. Form the dough and leave at room temperature for 1 hour. Add seeds, knead the dough and leave for another 1 hour. Lubricate the form with oil, fill with dough. Bake at 220 degrees for 40 minutes. The bread is ready!

Flax seed bread

Ingredients per serving:

• flax seeds (ground) - 100 g
• egg - 1 pc.
• milk - 50 g
• a little sesame to taste

Cooking:
Mix all ingredients and let stand for 10-15 minutes. We shift the thick mass into a mold and bake in the oven at 180 degrees until cooked. The bread is ready!

Maria Danina

Photo thinkstockphotos.com

But first, let's talk about our diet. According to Vedic science, grains or cereals (wheat, rye, rice, etc.) have the property, during their processing and preparation, to strongly absorb the mental mood of people who come into contact with them, especially those who are directly involved in baking bread or cooking cereal-based dishes.

Therefore, the wife (or husband), who herself bakes bread in a good mood of mind and treats her loved ones to them, changes the surrounding space according to her inner mood and brings peace to the house. Try to test this law of the Universe in practice, I guarantee you will like it!

Recipe 1

"The Healthiest Bread"

It is very easy to do, the main thing is to make the sourdough correctly.

Leaven:

• a handful of raisins,
• 1 glass of warm water
• 1 tsp Sahara,
• 5 st. l. with a heap of flour.

You need to take a handful of raisins (soak to swell) or grapes, grind, just mash with your hands. Pour into a liter jar, add a glass of warm water, sugar, flour. Close with a nylon lid and put in a warm place, on the battery, until it ferments - for about 2-3 days (put the jar in a saucepan, otherwise the lid can be torn off and it will turn over).

Then strain through a sieve, discard the raisins, pour the sourdough back into the jar and add:

• 1 glass of warm water
• 1 tsp Sahara,
• 5 st. l. with a heap of flour

And put another day in a warm place.

The most difficult thing is done, now this sourdough can live indefinitely, you only need to make bread once a week or revive the sourdough. So, if we are not making bread, we pour out the sourdough, leaving 1-2 cm of liquid in the jar. Now here we add 1 glass of warm water, 1 tsp. sugar, 5 tbsp. l. with a slide of flour, leave for 3 hours at room temperature, then put in the refrigerator. We store the starter in the REFRIGERATOR.

We make bread: we take the sourdough out of the refrigerator 2-3 hours in advance to warm up, it should be all in small bubbles. Before kneading the dough, I turn on the oven at 100 degrees and put the bread pan (I have a glass one) to warm up. Mixing bread:

• 1 glass of warm water
• sourdough (remembering to leave 1-2 cm of liquid),
• 1 tsp salt,
• 1 tsp Sahara,
• 2 tbsp. l. vegetable oil,
• 16 art. l. with a slide of flour (I take 6 tablespoons of bran or whole grain flour).

Mix everything thoroughly and pour into the mold. The form needs to be greased, I still put baking paper on the bottom. My shape is oval, 20 to 30, and it turns out to be full. If you take a round one, then you need at least 25 cm in diameter. So, pour the dough into a mold and tighten it with a film, as in the photo.

We put in a warm oven, reduce the heat to 50-60 degrees and wait until it increases by 3 times, it will take 2-3 hours. Remove the film and bake for 1 hour at 200 degrees.

You can add different flour to the dough, some oatmeal and seeds, bread croutons with seeds are very tasty.

Additional Tips:

1. It is better to steam bran with boiling water and wait until the mass becomes warm, now you can add sourdough and everything else.
2. You can also knead a stiff dough, kneading with your hands, and leave it to rise in a closed, turned off oven overnight. The bread turns out finely perforated, soft.
3. If you took the sourdough out of the fridge and it's watery and doesn't bubble when it's in a warm place, then add more flour to make it a very thick sour cream.

You can put the starter from the refrigerator into the oven at 50 degrees right in the jar, and it will be ready for use very quickly.

Recipe 2

"Bread in goodness" (the longer it lies, the tastier it becomes)

1) Make a dry mix (can be stored in a cold place for a week): 800 gr. flour of the highest grade, 70 gr. rye flour, 100 gr. powdered milk, 2 tsp salt, 1-2-3 tsp soda (according to the temperature in the oven), 2 tsp. coriander, 1/3 tsp cardamom, 1/6 tsp star anise, 1 tsp. cinnamon, 3-7 tsp sugar, 1/2 tsp lemon acid. To keep the mixture longer and better, you need to add acid and soda before baking.

Take the portion that you will prepare from the dry mixture, knead for 600 ml. kefir to the density of semolina. The more yogurt there is, the softer the bread will be and its viscosity will be higher.

Grease a small baking sheet or thick-bottomed pan with oil. Pour the dough there, if it turned out to be liquid or spread it out, if you made the batch thicker, put it in the oven on the lowest fire.

The slower the bread rises, the more goodness is in it. The dough should rise 2 times. Bake for a little over an hour on low heat.

It may not work right away, you need to practice with doses of soda and kefir. You can ferment on sour sour cream or sour ryazhenka, or bread sourdough (mix 0.5 l of milk or yogurt with flour to the consistency of liquid sour cream and put in a warm place until bubbles appear, stirring occasionally and, if necessary, mixing the flour - it will take from 1 to 3 days) .

Cardamom and star anise, if it is impossible to get it, you can not put it, but coriander must be required.

For such bread without yeast, you need to spend 15 minutes. If you make a dry batch 10 days ahead, you will spend only 5 minutes a day to mix this dry mixture with kefir and put it in the oven.

For those who work physically, it is good to use wholemeal bread with bran - it increases muscle strength.

Recipe 3

Unleavened bread - 1

• 400 g flour
• 50 g oatmeal, type hercules,
• 1/2 tsp salt,
• 1 tsp soda,
• 50 g dried apricots (soft),
• 50 g walnuts,
• 250 ml yogurt (preferably low fat)
• 175 ml of milk.

Instructions:

Dates and walnuts work well too.

1. Preheat oven to 200. Place baking paper on a baking sheet and sprinkle lightly with flour.
2. Put the rest of the flour, oatmeal, salt, soda in a large bowl. Add dried apricots and nuts and mix well.
3. Mix yogurt and milk in a separate bowl and combine with the rest of the ingredients. Stir gently with a knife. The MAIN thing is to do it very quickly. Then shape into a loaf approximately 18 cm in diameter and place on a baking sheet.
4. Make a light incision with a knife in the shape of a cross and into the oven for 30-35 minutes.
5. After baking, wrap in a dry towel - this gives the loaf softness.

Unleavened bread - 2

• 100 g rye flour
• 100 g of ordinary wheat of the first grade,
• 1 st. l. bran (finely ground)
• 1.5 st. l. chopped dried apricots,
• 1 spoon of raisins
• 1 st. l. sunflower seeds,
• 1/4 tsp salt,
• 1/2 tsp soda.

Beat separately:

• 150 ml fat-free kefir,
• 50 ml milk
• 1 st. l. vegetable oil,
• 1/2 tsp soda.

Then quickly pour the liquid into the dry part - mix very quickly, without particularly kneading, transfer to a tall bread pan and bake (check with a stick).

Recipe 4

on rye sourdough

Step 1

• Floor I pour a glass of warm water into the glass floor liter jar,
• 1 st. l. sugar (without a slide), preferably brown,
• rye flour to the consistency of thick sour cream (KGS).

I stir with a wooden spoon. Cover with a linen cloth or gauze in several layers. I put it in a warm place. I mix the next day. On the second or third day, an unpleasant smell will appear - this is how it should be, which means that things are going on. The consistency will become thinner. You need to feed, some water and rye flour to KGS. So you need to feed 4-5 times, once a day. Now the starter is ready. It has a pleasant sour smell. We bake bread or put it in the refrigerator and feed it once a week with water and flour.

Wheat (for buns, pyrigi, etc.) - by analogy. Can only be used instead of water spoiled milk or whey, then the dough will be more magnificent.

Step 2

In the evening I take out the rye sourdough from the refrigerator to make a dough. I post 1 st. in a glass bowl, add water (or whey) by eye, but not more than the volume of the leaven, preferably half ("new" starter needs more, because it still has little strength, it gains strength with each kneading of the dough). And flour to KGS. I leave it overnight (12 hours) in a warm place.