How to cook bread with milk in a slow cooker. Homemade white bread in a slow cooker with milk: lush and fragrant. How to cook bread in a Redmond slow cooker

Homemade bread that is made with love will be much tastier than store-bought and without additives. Today we will tell you how to properly cook bread in a slow cooker and prove that it is not at all difficult.

Ingredients:

• Rye flour - 0.5 kg;
• Water - 0.1 l;
• Salt - on the tip of a knife;
• Dry yeast - 0.01 kg;
• Vegetable oil - for lubricating the multicooker form;
• Milk - 0.32 l;
• Sugar - 1 teaspoon;
• Dry yeast - 0.01 kg;
• Wheat flour - 3 tbsp. spoons.

Cooking:

1. Prepare a large container in which it will be convenient to knead the dough.
2. Sift all the flour (this is about 3.5 cups) through a sieve. Pour it into a test container.
3. Add sugar, yeast and salt to flour.
4. Pour all the milk into the saucepan. Put it on medium gas, let it heat up, but do not boil. Pour milk into flour.
5. Take a small bowl, pour 100 ml of water into it and heat it up a little on gas. Add water to the dough.
6. Take a spoon and start mixing the dough with it. Help yourself with your hands. As soon as the dough is kept in a pile, it can be laid out on the board. Be sure to dust it with flour, otherwise the dough will stick to the surface.
7. The dough will not knead well to simplify this process - grease your hands with vegetable oil. Then the kneading will be much easier, and the dough will not take on excess flour.
8. Knead the dough on a wooden board for about five minutes. As a result, it should not stick to the hands.
9. Now send the dough to rest. To do this, prepare a large container and sprinkle it with a little oil.
10. Put the dough in a bowl and put a plastic bag over it, or cover everything with cling film.
11. Leave the bowl of dough in a warm place for 45 minutes. During this time, it will double in size.
12. Take out our dough and lay it on the work surface. Rinse it a little with your hands.
13. The form of the multicooker must be lubricated with sunflower oil.
14. Turn on the “warm” mode on the multicooker for 2 minutes.
15. Put the dough into the turned off but warm multicooker. Close the lid of the appliance and leave the dough there for 40 minutes (do not open the lid at this time).
16. After the specified time, set the "baking" mode for 60 minutes. Set the temperature to 150 degrees.
17. After 40 minutes, you need to open the slow cooker and turn our bread over. To do this, you can take a container for steaming. Before turning the bread, take a special spatula (other devices are not recommended, otherwise you may scratch the bowl itself) and walk along the walls of the bowl with it so that the bread easily separates.
18. After turning, the bread should be baked for another 20 minutes.
19. Rye bread is ready. Remove it carefully from the bowl and let it cool. It is believed that such bread should only be served cold, but you can use it in any form.

Unleavened bread in a slow cooker

It will take you a few days to cook such bread, but the result is worth it.

Ingredients:

• Rye flour - 1 kg;
• Sunflower oil - 6 tbsp. spoons;
• Honey - 1 tbsp. the spoon;
• Wheat flour - 0.1 kg;
• Salt - 1 teaspoon;
• Purified water.

Cooking:

1. Prepare large dishes. Ideally, it should be ceramic or glass.
2. Boil 100 ml of water. Pour it into the test container.
3. Add 0.1 kg of rye flour to the water. Mix everything thoroughly so that the mass does not have lumps. These actions must be carried out with a wooden spatula or spoon. Iron utensils will not work.
4. Take cling film and cover the bowl with it. Or just cover the dough with a paper towel.
5. Put the bread dough in a warm place (for example, near the battery) for 1 day.
6. After the specified time, remove the dough. Bubbles should have formed on its surface, if there are none, then you have chosen the wrong place to store the dough. At this stage, this is not critical, just move the bowl to a warmer place.
7. Boil again 100 ml of water and add it to the dough.
8. Measure out 0.1 kg of rye flour, sift it and pour it into the dough. Mix everything again with a wooden spatula, tighten the bowl with cling film and send to any warm place (for example, near the stove) for 1 day.
9. On day 3, you will need to repeat steps 7 and 8.
10. On the fourth day, it is necessary to boil about 0.5 liters of water. Add it to the dough, and also pour in the flour. It should be enough so that the mass resembles thick sour cream.
11. Set the bowl in a warm place for 1 more day.
12. Separate ¾ of this dough and put it in a separate bowl, in which the bread will already be kneaded.
13. In the remaining ¼, add 0.1 kg of rye flour and boiled water. The mass should resemble thick sour cream. Repeat with this ¼ the same steps as before and after a few days you will be able to make more bread. If you no longer want to bake bread, then simply add this dough to other pastries instead of yeast. A glass of this dough replaces 0.04 kg of yeast.
14. To the dough (¾ of dough), add a little honey, salt and oil. Mix everything. It is most convenient to do this with a whisk, then lumps will not form. Now add flour and keep stirring everything with a spoon. Only after the dough has acquired a dense structure, it can be kneaded by hand. You can’t do this before, because everything will stick to your hands, and it will be very difficult to wash the dough. But if the dough accidentally gets on the table or other furniture, immediately pour water on it to make the dough soak.
15. When it is no longer possible to knead the dough with a spoon, put it on a board (be sure to sprinkle it with flour, otherwise it will be difficult to tear off the dough later) and knead it with your hands. This should be done until it stops sticking to your fingers. Now you can add regular wheat flour to the dough.
16. Lubricate the bowl of the device with oil and put the dough into it. Cover everything with a paper towel so that our dough does not get weathered. Leave the bowl in a warm place for 3 hours.
17. After 3 hours, our bread in the bowl will take the correct shape and will be ready for baking. Take a silicone brush and brush the top of the bread with sunflower oil.
18. Put the bowl in the appliance and turn on the “baking” mode for 30 minutes.
19. After half an hour, turn off the multicooker and turn the bread over to the other side.
20. Set the “baking” mode again for half an hour.
21. In half an hour the bread will be ready. Put it on a basket (used for steaming), cover with a towel and let it cool down a bit.
22. The cooled bread can be cut into small pieces and served with any dishes.

If it gets stale, then cut it into cubes, bake a little in the oven and throw these croutons into soups or salads.

White bread in a slow cooker - a step by step recipe

Ingredients:

• Milk (or purified water) - 0.5 l;
• Vegetable oil - 3 tbsp. spoons;
• Flour (wheat) - 0.8 kg;
• Dry yeast - 1 tbsp. the spoon;
• Salt - half a teaspoon;
• Sugar - 1 tbsp. spoons.

Cooking:

1. Pour warm milk into a bowl and dissolve the yeast in it.
2. To milk, add salt, 2 tablespoons of vegetable oil and sugar. Mix all ingredients.
3. Sift all the flour and add it to the milk in small portions.
4. Turn the dough out onto a floured board and knead well with your hands.
5. Return the dough to the container, cover it with one paper towel and leave our dough to rise, this will take about 40 minutes.
6. Lubricate the slow cooker with oil and put our dough inside.
7. Turn on the "heating" mode for 10 minutes.
8. Turn off the appliance, let the dough sit inside for 20 minutes.
9. Turn on the “heating” again, but this time only for 3 minutes.
10. Leave the dough for another 15 minutes.
11. Only now can you lift the lid. You will see that the bread has increased in size.
12. Now set the "baking" mode for 90 minutes.
13. After the specified time, the multicooker will emit a beep and turn off.
14. Take the bread out and turn it over to the other side.
15. Set the multicooker to the “baking” mode for 30 minutes. In general, bread is baked for 2 hours.
16. Remove the finished product from the device and let it cool slightly. This bread can be stored for several days.

oat bread

Ingredients:

• Salt - half a teaspoon;
• Oatmeal - 1 multi-glass;
• Water - 2 multi-glasses;
• Yeast - 7 grams;
• Flour (wheat) - 3 multi-cups.

Cooking:

1. Prepare a large bowl (for kneading the dough). Pour some salt into it, a glass of cereal and 7 grams of yeast.
2. Pour drinking water into a small saucepan and heat it up a little on gas.
3. Pour all dry ingredients with warm water. Now mix everything and leave this mixture to swell for 25 minutes.
4. Sift all the flour and gradually introduce it to the flakes. Stir the dough constantly. Its consistency should be liquid, so you do not need to knead this dough with your hands.
5. Take a bowl and put our dough into it.
6. Close the lid of your appliance and set the “multi-cook” mode (it allows you to set your own time and temperature). Set the temperature to 35 degrees for 1 hour. At this temperature, the dough will infuse and gradually rise.
7. Open the lid of the multicooker and sprinkle our product with flakes. This is only for beauty, so you can skip this step.
8. Set the appliance to the “baking” mode for 50 minutes.
9. After 50 minutes, carefully turn the bread over. At this point, you can burn yourself, so it's better to wait until the steam comes out.
10. Let the bread bake in the same mode for another 15 minutes.
11. Turn off the device and put the product inside for 10 minutes.
12. Now you can open the lid and take out the bread. When it cools down a bit, you can eat.

diet recipe

If you are watching your figure, then this recipe is for you.

Ingredients:

• Water - 0.3 l;
• Salt - 1 pinch;
• Fresh herbs (dill and / or parsley) - 1 bunch;
• Sugar - 1 tbsp. the spoon;
• Coriander - 2 pinches;
• Malt - 1 tbsp. the spoon;
• Rye flour - 0.35 kg;
• Rye sourdough - 0.4 l;
• Oatmeal - 0.35 kg;
• Vegetable oil - 4 tbsp. spoons.

Cooking:

1. Take a volumetric container and pour a spoonful of malt into it.
2. Add sugar to it. You can take any kind - white or brown.
3. Throw in another pinch of salt.
4. Measure out some coriander and add it to the rest of the ingredients.
5. Stir the bowl with all the ingredients to mix a little.
6. Rinse greens thoroughly under running water and finely chop. Add it to the bowl.
7. Measure out 2 tablespoons of vegetable oil and add it to the rest of the ingredients.
8. Pour 300 ml of water into a bowl and boil it. Add hot water to a bowl and mix everything.
9. Sift the entire amount of rye flour through a sieve. Pour it into a bowl and quickly mix everything.
10. Do the same with oatmeal. If you don’t have it, then make everything yourself - from cereal. A coffee grinder will help you with this. In extreme cases, this type of flour can be replaced with wheat flour.
11. Add sourdough to dough. Stir the dough with a fork, so you will be more comfortable.
12. The finished dough can then be washed with your hands. It must be solid and elastic.
13. Coat the mold with oil. Put the bread in the bowl, it also needs to be smeared a little.
14. Close the multicooker and independently set the temperature to 40 degrees, time - 6 hours. This is a long time, but during this time the bread will infuse and be ready for baking.
15. Now select the "baking" mode for 1 hour. Then check the readiness of your bread with a toothpick, if it is not ready, send it to bake.
16. Put the finished bread on a flat dish and you can cut it right away.

You can store it for about 5 days in the refrigerator.

Eat it with boiled breast or with other diet dishes.

Fast and tasty way to cook

Ingredients:

• Flour (wheat) - 0.25 kg;
• Yeast (fresh) - 10 g;
• Salt - 1 pinch;
• Vegetable oil - for lubricating the multicooker bowl;
• Water - 0.3 l.

Cooking:

1. Pour warm water into a bowl and dissolve the salt in it.
2. Add yeast (they do not need to be pre-soaked) and sifted flour. Stir the dough with a wooden spatula.
3. Now put the kneaded dough in a warm place for half an hour.
4. Lubricate the form of the multicooker (bottom and sides) with sunflower oil and put the dough into it. Let it continue to insist in it - about half an hour.
5. Insert the bowl back into the appliance and set the "baking" mode for 50 minutes.
6. Turn the bread over and continue on the same program for another 20 minutes.
7. That's it, the bread is ready.

Although this product is prepared quite quickly, the taste of bread is amazing. And the golden crust and airy center will certainly please you.

Cooking on kefir

Ingredients:

• Yeast (fresh) - 0.05 kg;
• Sugar - 1 teaspoon;
• Kefir - 0.25 l;
• Sunflower oil - 3 tbsp. spoons;
• Mustard (in grains) - 1 teaspoon;
• Wheat flour (highest grade) - 0.4 kg;
• Egg - 1 piece;
• Dill - 3 sprigs;
• Salt - 1 pinch.

Cooking:

1. Remove all foods from the refrigerator in advance so that they reach room temperature.
2. Pour kefir into a small bowl and warm up a little - up to 25 degrees.
3. Remove kefir from heat and add yeast to it.
4. Add some salt and sugar to the bowl. Mix everything and set aside the dough for 15 minutes.
5. Prepare a large, handy bowl for the dough and break the egg into it.
6. Finely chop the washed dill and pour it over the egg. Also, in a bowl you need to add a spoonful of mustard and a spoonful of oil.
7. Pour our dough into the bowl with the egg. Mix everything. The easiest way to do this is with a whisk.
8. Sift the flour through a sieve and add it to the rest of the ingredients. Knead everything thoroughly so that in the end your dough is soft and does not stick to your fingers.
9. Cover the bowl with the dough and move it to a warm place for 40-50 minutes. Be careful! This dough is afraid of drafts, so do not open windows during this period of time.
10. Lubricate the bowl with vegetable oil.
11. Slightly knead the dough with your hands and send it to a greased form.
12. Set the "baking" mode for 45 minutes.
13. After completing this process, turn the bread over. Let it bake for another 15 minutes.
14. Our lush and fragrant bread is ready.

In this recipe with fillings, you can experiment on your own. For example, you can add fresh basil or Provence herbs.

We hope that the presented methods of making homemade pastries will help you bake delicious bread, delighting your family.

Is it possible to bake fragrant buns, pies and bread in a slow cooker? Modern models allow not only to cook porridge, soup or stew vegetables, but also to bake various muffins. Of course, they have much less opportunities in this regard than those of. Although, if desired, you can bake bread in a slow cooker no worse, just as lush and with a crispy crust.

There are special programs bread maker», « Dough proofing". The mode for baking is two-stage, designed for 2–2.5 hours. First, the dough rises at a low temperature, then baked. Thanks to this combination, the dough rises well, and the finished product is very fluffy and has a crispy crust.

Some specimens even have a separate bowl with an automatic spatula for mass kneading. These are the best options for baking bread. The process in such models is fully automated, as in the bread machines themselves. All that the user needs is to lay all the necessary ingredients in the right amount. The slow cooker will knead itself, proof the dough and bake the bread.

In fact, it is possible to cook delicious pastries in almost any model of this kitchen appliance, even if it does not have an additional bowl or a special program. The main thing is that the volume of the bowl should be at least 4 liters, and more than 800 watts. In multicookers of lower power, it is much more difficult to bake, the dough may not be completely baked.

What mode will replace the bread machine

If the control panel does not provide a special program, it is recommended to cook in the standard "Baking" mode. But even this feature is not available on all models. In this case, it is recommended to experiment and bake the finished dough on other programs. The main thing that temperature regime was at least 120 degrees.

In any case, in order for the dough to rise, before baking, you must activate the "Heating" mode or use the "Multi-cook" function with a temperature of 40 degrees. The "Delayed start" mode will allow you to lay all the ingredients in the evening, set the time by which the multicooker should prepare the dish and get fresh, healthy and tasty pastries for breakfast.

Step by step instructions for baking bread

There are quite a few recipes. Housewives who are just starting to master baking in a slow cooker can try this simple recipe.

Ingredients:

• sifted flour - 2.5 cups;
• dry yeast - a little less than one sachet (7-8 grams);
• water / whey - 1.5 cups;
• refined vegetable oil - 2-3 tbsp. l.;
• sugar and salt - 1 tbsp. l.

To make the bread not only tasty, but also have useful properties, you can add a little bran to it when kneading the dough. They remove toxins from the body, improve bowel function, reduce blood sugar levels.

Test preparation:

1. Dissolve dry yeast in warm water. The liquid must not be very hot, otherwise the dough will not rise. Add sugar to the yeast, mix thoroughly and leave for a few minutes.
2. Pour the sifted flour into a saucepan or deep bowl and add water with dissolved yeast and sugar, sunflower oil to it.
3. Knead the dough. It should be elastic in texture. If the mixture sticks to your hands, you can add another tablespoon of sunflower oil.
4. Cover the dough with a towel. To make it rise, put the pan in warm place for an hour. After that, you can start baking.

How to bake bread in a slow cooker:

1. Lay out at the bottom of the bowl sheets of baking paper. It will prevent the dough from sticking to the bottom and help you easily remove the finished product from the bowl.
2. The kneaded dough is shaped and laid out in a bowl.
3. If there is no Bread Baking program on the control panel, you will have to combine the modes. In order for the dough to rise a second time, you can use the "Multi-cook" function. Set the temperature regime to 40 ° C for 40 minutes, or use the standard "Heating" program.
4. After the set time has elapsed, you can put the dough directly on baking. The "Baking" mode is activated. To achieve crispy crust, the product must be cooked on one side for 40-50 minutes, then on the other, for another 30-40 minutes. Raising the dough and baking bread - only with the lid closed.
5. After the program is completed, the finished product is taken out of the multicooker, covered with a towel. When the bread has cooled, you can serve it to the table.

Is it possible to bake delicious bread in a regular slow cooker? The answer is unequivocal - yes. The main thing is that if the interface of the device does not provide for a special program, choose the right one so that the baking turns out to be airy. If , then it can be noted that the first device is more multifunctional, and the second is "sharpened" for only one operation - baking bread.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Almost every modern kitchen has a multicooker. This device has greatly simplified the life of the hostesses. However, some do not know that the appliance can be used not only for cooking first and second courses, but also for baking homemade bread. Onion-cheese, bran, spicy or sweet - there are many recipes!

Is it possible to bake bread in a slow cooker

To please your household with fragrant bread, it is not necessary to have a large oven. A multicooker has become an indispensable assistant in the kitchen for many hostesses. This device can be used for cooking first, second courses, baking. Some people think that baking bread in a slow cooker that does not provide such a function will not work. However, to obtain a fragrant loaf, you can use different modes, given the specific model.

You can use any bread recipe for a slow cooker: cook white and rye bread, with malt, kefir, with bran or raisins. In addition, there are ways to make low-calorie loaves. Can I bake bread in a slow cooker? To do this, it is important to choose the right device. The most suitable for baking are multicooker models with a 4-6 liter bowl. A very important point is the process of preparing the dough. A lush loaf will turn out only if all the points of the recipe are followed.

Baking bread in a slow cooker begins with kneading the dough. For it, soda or yeast is used. Yeast-free dough reduces the calorie content of homemade bread. If you need to knead the composition using fast-acting yeast, then it is not necessary to pre-dissolve the powder with milk or water, you can immediately combine it with flour and other components. Cooking and proofing time depends on which multicooker you plan to use. Each model has a set of programs - "Multi-cook", "Baking", "Dough rising" mode.

How to bake bread in a slow cooker

Fresh yeast is the main component of the lush bread. Do not use a suspicious product with an expired shelf life - such a dough may not rise. Carefully check the yeast: it should have a nice pinkish-cream color and smell good. According to the instructions for a kilogram of flour, you need to take 35-50 g of the product, given the specific recipe.

How to bake bread in a slow cooker without using yeast? You can cook the dough with soda, slaked vinegar, sour cream or beer. The fermentation mixture is prepared simply: combine a small amount of flour, sugar, soda and put everything in a warm place. A guarantee that the starter is suitable for baking a fluffy loaf will be the characteristic appearance of bubbles on the surface.

Making bread in a slow cooker includes the following steps:

1. If you have a Panasonic oven, then first turn on the heating for 5 minutes. When the dough has risen, turn on the “Baking” mode. Some multicookers from this manufacturer provide a special function for baking homemade bread. It includes two stages: 1 hour at 35 degrees and 4 hours at 120 degrees.
2. Scarlet models do not have a "Baking" mode, but you can use them to cook pastries. To do this, select the "Soup" function. This method of baking requires close attention and time control so that the loaf does not remain raw or burnt inside.
3. Mulinex models are also used for baking bread. To do this, select the "Steam cooking" mode. A loaf prepared in this way turns out to be well baked, but, unfortunately, without a delicious crispy crust.
4. Multicookers Polaris and Redmond are more suitable for making bread and are equipped with special programs. In addition, using the time delay timer, hot bread can be made, for example, just in time for breakfast.

How to cook bread in a Redmond slow cooker

Tasty and healthy home-made loaves are superior to industrial pastries in everything, so many housewives try to bake bread on their own. The process takes about 1-2 hours. For example, you can cook bread in a Redmond slow cooker by adhering to the following steps:

1. Knead the dough according to the recipe.
2. Lubricate the instrument bowl with oil.
3. Lay out the dough, smooth it out.
4. Close the lid, set the multi-cook mode.
5. Set the temperature to 40 degrees. Leave the dough for 1 hour.
6. Turn on the baking mode, set the time to 60 minutes on the timer.

How to bake bread in a multicooker Polaris

The process of baking delicious bread with the help of Polaris is no different from the previous one. As a rule, models of this brand are equipped with a baking mode. You need to bake bread in the Polaris multicooker first with the “Multipovar” function at a temperature of 30-40 degrees. Thereby. the dough will rise well. Taking into account the recipe, after 30-60 minutes you need to turn on the “Baking” mode and bring the loaf to readiness within 1 hour.

Bread in the Philips multicooker

Another well-known brand that produces electric pressure cookers and other kitchen appliances is Philips. Appliances may have the "Baking" function, but if this mode is not available, "Steam cooking" is used. Previously, bread in the Philips multicooker is aged for 20 minutes (“Heating” mode). After that, they proceed to baking and turn on the “Steam”, “Soup” or “Baking” function. The timer is set to 1 hour.

Bread in a slow cooker - recipes with photos step by step

Some people think that making bread for dinner is difficult. However, the preparation of an appetizing loaf does not take much effort and money, despite the fact that homemade pastries are much healthier, tastier, and more aromatic than industrial ones. It is worth noting that a simple recipe for bread in a slow cooker will help save the budget and not doubt the naturalness of the product. Homemade loaf is less caloric and better digested.

During cooking, it is important to pre-sift the flour, regardless of whether you plan to bake rye, gray or white bread. The amount of this ingredient directly depends on the quality, so if the mass turns out to be liquid, flour is added. The dough should be well kneaded and kneaded so that it is elastic and moves away from the wall of the bowl. In the container-bowl, the workpiece should not take up much space, because baking greatly increases when heated. Below are some of the original recipes.

Bread on kefir in a slow cooker

• Cooking time: 2.5 hours
• Servings: 6 persons
• Calorie content of the dish: 225 kcal
• Destination: for lunch
• Cuisine: Russian

Grocery stores offer different pastries, but kefir bread in a slow cooker is superior to the purchased one. To reduce calories, you can use a low-fat fermented milk product or whey. The pre-kneaded dough is baked in two stages so that the loaf is well cooked. You can serve pastries for lunch, breakfast or dinner.

Ingredients:

• flour - 300 g
• kefir - 1 glass
• egg - 1 pc.
• yeast - 1 tsp
• sugar - 1 spoon
• olive oil - 40 g
• salt.

Cooking method:

1. Dissolve the yeast.
2. Connect all the products, add the dough.
3. Knead the resulting mass well.
4. Place in the container of the device.
5. Turn on the heating for 20 minutes.
6. Let stand 40 minutes.
7. Bake 65 minutes.
8. Turn over, bake for another 25 minutes.

Diet bread in a slow cooker

• Cooking time: 8 hours
• Servings: 12
• Calorie content of the dish: 117 kcal
• Purpose: for breakfast
• Cuisine: European
• Difficulty of preparation: medium.

Girls who are constantly on a diet and trying to keep their figure should not completely abandon flour. For example, the recipe for dietary bread in a slow cooker below is ideal for them. As a result, you will get a lush loaf weighing 1.5 kilograms, which is perfectly stored (you can also store it in the refrigerator for up to 6 days), without losing quality and taste.

Ingredients:

• sourdough rye - 0.4 l
• vegetable oil - 3 tablespoons
• ground coriander - 15 g
• oat flour - 350 g
• rye flour - 350 g
• malt - 1 spoon
• brown sugar - 1 spoon
• salt.

Cooking method:

1. Knead the dough from the indicated ingredients.
2. Pour into an oiled cooking container.
3. Let rise for 6-7 hours at a temperature of 40 degrees.
4. Turn on the "Baking" mode for 60 minutes.

Rye bread in a slow cooker

• Cooking time: 1 hour, 50 minutes
• Servings: 6 persons
• Calorie content of the dish: 165 kcal
• Destination: for lunch, dinner
• Cuisine: Russian
• Difficulty of preparation: medium.

Rye pastry is superior to wheat pastry in terms of usefulness - this is due to its special chemical composition. Such bread is preferred by adherents of a healthy diet, athletes, people with digestive problems, diabetes. Baking rye bread in a slow cooker is easy, it is only important to follow the recipe. Below is a step-by-step instruction with which you can prepare a magnificent loaf and please your loved ones.

Ingredients:

• rye flour - 0.5 kg
• wheat flour - 3 tablespoons
• yeast - 11 g
• sugar - to taste
• salt.

Cooking method:

1. Place dry ingredients in a bowl.
2. Warm milk with water (100 ml).
3. Combine products, knead the dough.
4. Form a ball, put to settle, covered with a towel (50 minutes).
5. Place the semi-finished product in the bowl for 40 minutes (in the multicooker heating mode).
6. Bake 40 minutes on one side and 20 minutes on the other.

Quick bread in a slow cooker

• Cooking time: 1 hour 15 minutes
• Servings: 6 persons
• Calorie content of the dish: 262 kcal
• Purpose: for breakfast
• Cuisine: Italian
• Difficulty of preparation: medium.

Many people fell in love with delicious and fragrant ciabatta bread. However, it is not necessary to buy it in the store, because there is a way to make quick bread in a slow cooker. The recipe below will not take much time, which is especially true when guests are on the way. For baking, you can use the "casserole" function - this will significantly speed up the process.

Ingredients:

• flour - 0.5 kg
• yeast - 1 tsp
• water - 450 ml
• salt - 7 g.

Cooking method:

1. Knead the dough.
2. Transfer the workpiece to a warm place for 2.5 hours.
3. The resulting dough is divided into two parts.
4. Insist 45 minutes.
5. Bake for 25 minutes, turn over, cook for another 20 minutes.

Oatmeal bread in a slow cooker

• Cooking time: 4 hours, 30 minutes
• Servings: 8 persons
• Calorie content of the dish: 226 kcal
• Purpose: for breakfast
• Cuisine: European
• Difficulty of preparation: medium.

Delicious and healthy oatmeal bread in a slow cooker is easy to prepare if you knead the dough for it correctly. A loaf of oatmeal is sure to please all family members. You can use it for sandwiches for breakfast or serve separately for dinner. It is allowed to store the roll for up to 5 days, during which time the taste and quality of the product do not deteriorate.

Ingredients:

• wheat flour - 300 g
• oat flakes - 50 g
• rye flour -50 g
• quick yeast - 6 g
• milk - 3 tbsp
• honey - 1 spoon.

Cooking method:

1. Mix two types of flour, cereal, yeast, salt.
2. Add warm milk and 100 ml of water.
3. Knead the dough.
4. Form a ball, leave it for 1.5 hours under a towel to infuse.
5. Punch down the risen dough and place in a mixing bowl.
6. Leave for 1 hour in the "heating" mode.
7. Bake for 40 minutes on the "baking" mode.
8. Turn over, cook another 15 minutes.

Video: Bread in a slow cooker with dry yeast

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Bread in a slow cooker - step by step recipes with photos. How to bake delicious homemade bread with yeast and yeast-free

Pour 450 grams of sifted flour into a bowl, add salt, sugar and mix. Pour spices and yeast into the flour. Stir all ingredients until smooth.

Add 3 tablespoons of vegetable oil to the flour mixture.

Pour warm water on top.
We begin to knead the dough first with a spoon.
Then, adding a little flour, knead with your hands. Knead the dough well, constantly adding flour to the table, and lubricating your hands with vegetable oil. Not all of the flour may go away, but it may take a little more, the main thing is that the dough stops sticking to the table and hands, becomes soft, springy, and should be elastic in texture, but not tight.
Such bread can be baked both in the oven and in the slow cooker. I used a multicooker. Lubricate the multicooker bowl with vegetable oil. Sprinkle the bottom of the multicooker bowl with flour and lay out the dough.

Let the dough rise right in the bowl for about 1 hour. The dough will increase in volume by 2-3 times during proofing.

When the dough has already risen enough, you can bake our fragrant white bread. We set the Multicooker program in the multicooker for 1 hour at a temperature of 160 degrees, close the lid of the multicooker. The "Multipovar" mode, if it is not available in your multicooker, can be replaced by the "Baking" mode. Next, carefully, using a plate, take the bread out of the bowl, turn the bread over and put it back into the bowl, continue baking on the other side for another 20 minutes in the same multicooker mode.

Bon appetit to you, friends!

It's no secret that baking bakery products is a very painstaking and complex process that requires skills, patience and complete harmony with your oven. How often housewives complain: the bread is already burning on top, but inside it is still raw, the dough sank in the oven and did not rise any more, it turned out to be concave bread with a rough, hard crust.

But an indispensable assistant appeared - a slow cooker, which gave a new direction in baking bread. Thanks to the use of this electronic device, perfect bakery products are obtained. Of course, it is very difficult to describe the taste and smell, although there are many epithets and comparisons, it is impossible to resist the aroma of freshly baked bread spreading throughout the house.

Classic step by step recipe with photo

A favorite culinary product made from homemade dough is the classic “white” bread with a crispy crust and airy crumb. The secrets of its preparation have been passed down from generation to generation, and with the advent of a new household appliance, this recipe has only improved.

Cooking time: 3 hours. Calories in 100 gr. - 247.23 kcal.

Required Ingredients:

• milk - 250 ml;
• wet yeast - 10 gr.;
• wheat flour (highest grade) - 450 gr.;
• sugar - 15 gr.;
• salt - 5 gr.;
• refined sunflower oil - 10 ml.

How to cook bread in a slow cooker:

First of all, make a dough: pour milk into a deep saucepan and heat over low heat, add mashed wet yeast and sugar. Stir with a spoon until the yeast dissolves and gradually add flour to get a mass with the consistency of fatty sour cream.

Cover the resulting mass with a cotton towel and put in a warm place for 30 minutes.

When the dough is suitable, add salt, refined oil and the remaining flour to it. Knead the thick dough with a spoon until it is heavy, and then put it on the table and stir until a solid spherical lump does not stick to your hands.

Put the finished dough into the multicooker bowl and let rise in the “Yogurt / dough” mode for 1 hour.

Then knead the dough again on the table, grease the multicooker bowl with vegetable oil and place the finished dough in it. Turn on the button "Baking / bread" and cook until the end of the program.

To toast the bread on both sides: remove the bowl, turn it over on a towel and put the bread back into it with the unbrown side down, set the “Baking/Bread” program. Cook until the end of the program.

Remove the finished bread to a dish or wire rack and leave to cool completely, and then you can help yourself.

Simple bread recipes in a slow cooker

The versatility of the multicooker allows you to bake bread products of various compositions and with an unusual structure: yeast-free, whole grain, rye and with the addition of all kinds of flour and spices. Therefore, rather rare varieties of bread became possible to eat in the same way as ordinary everyday food, and ceased to be included in the category of delicacies.

Yeast-free

Baking delicious and very healthy yeast-free wheat bread using a slow cooker is not difficult at all. But it turns out a little rough and with a denser crumb due to the lack of yeast. But due to this, its use in food contributes to a more active work of the intestines, without causing fermentation.

The presence of cereals contributes to the enrichment of the product with fiber and enzymes that remove salts and toxins from the human body.

Cooking time: 40 min. Calories in 100 gr. - 240.32 kcal.

Necessary products for bread:

• kefir - 195 ml;
• sugar - 10 gr.;
• oat flakes - 25 gr.;
• baking powder - 5 gr.;
• salt - 10 gr.;
• refined sunflower oil - 10 ml.

Meal preparation:

1. Pour kefir into a deep bowl, add salt, baking powder and oatmeal, and then mix everything thoroughly.
2. Pour the sifted flour in small portions, bring the dough to a thick structure and knead so that it practically does not stick to your hands.
3. With hands or a brush, grease the entire surface of the multicooker bowl with refined oil, and then send the finished dough into it and close the lid.
4. Use the buttons to select the "Baking/Bread" program and set the timer to 30 minutes. Then you need to get the bread, turning the bowl over on a clean towel, and put it back in order to brown the top crust, for 10 minutes.
5. After the end of the program, open the lid and put the loaf of bread on a dish, cover with a towel, leave to cool completely.

Rye with sour milk

The popularity of "black" bread is much lower due to the sour and specific taste. But there is also such a thing as "gray" bread - a kind of golden mean. This is a bread that contains both wheat and rye flour, but is more valuable in its structure.

Cooking time: 3 hours 20 minutes. Calories in 100 gr. - 226.78 kcal.

Products for cooking:

• rye flour - 100 gr.;
• wheat flour (grade 1) - 320 gr.;
• kefir - 250 ml;
• wet yeast - 10 gr.;
• sugar - 10 gr.;
• salt - 10 gr.;
• cumin - 5 gr.;
• refined corn oil - 10 ml.

Meal preparation:

1. Mix half the sugar with warm water and yeast in a deep bowl, stir until the yeast blooms and, covered with a cotton towel, put the dough in a warm place until it doubles in volume, or about 10 minutes.
2. When the dough rises to the top, add vegetable oil and mix.
3. Pour it all into a deep saucepan, add warm sour milk (you can use whey), salt, remaining sugar, rye flour and some wheat flour. Gradually stir the dough.
4. When the dough stops sticking to your hands, put it on the table and knead well for about 5-10 minutes. It should come out a smooth ball.
5. Put the dough back into the heat or put it in the multicooker bowl and let it rise by closing the lid and selecting the “Yogurt / dough” program, and wait until it rises, up to 1 hour.
6. Next, the dough must again be kneaded on the table, grease the bowl of the multicooker with refined oil, send a round lump of dough into it, sprinkle caraway seeds on top and close the lid.
7. Press the "Baking/Bread" button and cook until the end of the program.
8. If you need more ruddy and crispy bread, then at the end of baking, take out the loaf, turn it over and send it back to the multicooker bowl, selecting the desired “Baking / Bread” program. Bake the product until the multicooker turns off.
9. Then open the lid, take out the freshly baked black bread and let it cool on the wire rack.

Such an interesting dietary bread will become an indispensable product in the daily diet after the first test.

fragrant onion

Everyone knows that onions are not only a seasoning for food, but also a medicine. In addition to vitamins, mineral salts, it contains volatile substances - phytoncides that kill microorganisms. Therefore, the benefits of this baking in the autumn-winter period are undeniable.

Cooking time: 2 hours 45 minutes. Calories in 100 gr. - 253.42 kcal.

For a loaf you need:

• milk - 250 gr.;
• wet yeast - 15 gr.;
• wheat flour (highest grade) - 500 gr.;
• chicken egg - 1 pc.;
• onion - 60 gr.;
• refined vegetable oil - 50 ml;
• sour cream - 20 ml;
• sugar - 20 gr.;
• salt - 10 gr.

Cooking bread:

1. In a deep bowl, it is necessary to prepare a dough: mix warm milk with yeast and half of the sugar, mix thoroughly until the fermenting substance dissolves, then pour in part of the sifted flour until a mixture with the consistency of thick sour cream is formed. Then leave the dough in a warm place for up to 30 minutes, covered with a towel.
2. Meanwhile, peel the onion and finely chop it. Pour refined oil from the total amount into a preheated frying pan and sauté the sliced ​​\u200b\u200buntil a transparent or slightly golden color.
3. Add the remaining sugar, onion, salt, sour cream (room temperature) to the bowl with the risen dough, stir and gradually add the flour. Knead the dough until all lumps are dissolved.
4. Transfer the finished onion dough to a bowl, covered with a towel, and leave warm again until it rises, for 60 minutes.
5. Lubricate the multicooker form, again knead the dough on the table until smooth.
6. Send the finished elastic lump to the multicooker, cover with a lid and select the “Baking / Bread” function, cook until the end of the program.
7. Then turn the finished roll over and again select the “Baking / Bread” function and bake for another 15 minutes.
8. Put the roll on a dish and cover with a towel until it cools completely.

Such a bakery product is just perfect for first courses and meat.

1. For dough, the temperature of milk must be checked by body temperature: put a few drops on the wrist - it should be a little warmer, if it is very hot, then it must be cooled.
2. To replace 30 gr. wet yeast must be taken 1 tbsp. dry.
3. You can lubricate the form with any vegetable refined or butter, as well as margarine (which you like best).
4. The category of flour determines its gluten: the highest grade is the most "viscous", so if there is no flour of the 1st grade, it is possible to 70 gr. premium add 30 gr. oatmeal or wheat bran and get 100 gr. flour to replace the 1st grade. The entire amount of flour for the recipe can be recalculated according to this calculation.
5. The dough can be placed in a preheated oven, but it only takes 5 minutes to warm it up. Before sending batter into it, the temperature in it should be such that the hand is comfortable, and not hot. And on the tray you need to lay a towel so as not to put the container on hot and “do not cook” the dough.
6. The covered bowl of dough can be placed in a larger bowl of warm (not hot) water and left to rise.

When cooking, it is necessary to ensure that the onion does not burn during frying, otherwise the finished roll will have a bitter aftertaste.