Bread baked yourself always turns out tastier, softer and more aromatic. Today we will tell you in detail how to prepare healthy yeast-free bread at home and surprise everyone with your abilities.

Homemade yeast-free bread recipe

Ingredients:

• flour – 305 g;
• low-fat kefir – 290 ml;
• sugar and fine salt - 1 teaspoon each;
• baking soda - a pinch.

Preparation

Sift the flour into a bowl, add salt, soda and sugar. Next, gradually pour in kefir and gently knead the soft, airy dough. Wrap it in film and leave for 35 minutes at room temperature. Then we form bread of any shape from yeast-free dough and bake it in the oven, making small cuts on the surface with a knife. We check readiness with a wooden torch, which should come out completely dry.

Recipe for yeast-free bread in a bread machine

Ingredients:

• flour – 305 g;
• milk – 205 ml;
• large egg – 2 pcs.;
• – 1.5 teaspoons;
• soda - a pinch;
• butter – 15 g;
• white sugar – 20 g.

Preparation

Before baking yeast-free bread at home, carefully sift the flour onto the table. After that, add soda, sugar, citric acid and mix well. Melt a piece of butter in a frying pan and cool until warm. Next, break the eggs into it and pour in the milk. Mix everything with a spoon until smooth, gradually add the dry mixture and knead the plastic dough with your hands. We transfer the composition into the bucket of the bread machine, install the “Yeast-free bread” program and press the “Start” button. After 45 minutes, carefully remove the finished product, cover with a towel and cool.

Recipe for rye yeast-free sourdough bread

Ingredients:

For sourdough:

• rye flour – 115 g;
• drinking water – 205 ml.

For the test:

• rye flour – 505 g;
• drinking water – 85 ml;
• strong brew – 145 ml;
• fine salt – 1 teaspoon;

Preparation

To prepare yeast-free bread at home using this recipe, you need to be patient, but the result will certainly please you.

So, we begin the process of making sourdough: mix 75 g of flour with 100 ml of boiled warm water until a thick mass is obtained, reminiscent of the consistency of rich sour cream. Next, cover loosely with a towel and leave it alone for about a day. The next day we begin to fertilize the starter. To do this, add 75 g of rye flour to it every day for 3 days and add 100 ml of warm water. We store the finished starter in a warm place and already on the 5th day you can start baking bread.

We dilute the finished starter with warm water and add a glass of pre-sifted rye flour. Knead the resulting dough, form a ball, wrap it in film and put it in a warm place for 3 hours. After this, add the remaining flour to the dough, add sugar, salt and pour in strong tea leaves. Using clean, wet hands, knead into a soft but sticky dough. Cover it clean kitchen towel and leave for 1.5 hours.

We wet the table with cold water, transfer the rested risen dough onto it and form an even log. Coat the baking dish with butter and transfer the workpiece. Now we melt the dough for 40 minutes, and then put the rye bread in a preheated oven, setting the heating temperature to 195 degrees. Carefully remove the finished hot bread from the mold and moisten the top with a small amount of cold water to create a shiny, beautiful crust.

Eco & Recipes

Oct 31, 2011 | 11:10 Different yeast-free breads at home - it's easy!

Before we begin, let us remind you that
- the combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but it makes any recipe heavier (unlike pulp or grated vegetables - fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
- sprouted grains are always easier to digest than “dry” ones, even after heat treatment (however, these can only be ground into “minced meat” and not into flour)
- sweets (dried fruits) do not go well with starches, so it is better to add them minimally

Homemade yeast-free bread recipes:

1) the simplest thing - unleavened cakes

A method for preparing unleavened flatbread (lavash) at home.
- 1 glass of water
- 2.5 cups flour (better, of course, whole wheat - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste).
- optional vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable

Stir salt in water. Gradually pour the flour into the salted water in a thin stream. Mix the dough. Then let the dough stand (rest) for 20-30 minutes. Heat the frying pan. Roll out the flatbread thinly. Dry the flatbread for a few seconds in a hot frying pan. In total you get 10-12 flatbreads. The finished flatbreads must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy. It is better to store the flatbreads in a plastic bag in the refrigerator for no more than 3 days.

2) very simple- a little kefir and salt + rye flour, depending on your mood, you can add cumin, seeds, etc.

Sift the ground wheat (in a mill-type coffee grinder) thoroughly through a fine sieve to obtain 3 cups flour half a spoon of table soda, you can add ground seeds or nuts, and gradually pour in, stirring the dough, whey from homemade cottage cheese, about a glass and a half until you get a thick dough. Mix well and bake in a cake pan.
Place the dough on baking paper, otherwise it will be difficult to peel off later (you can grease the paper or foil with any oil).
Bake for an hour in the oven, preheated to 180-190 degrees.

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably just yolks). The taste will be almost the same, kefir will also work (much better than baker's yeast, although kefir itself is also a yeast product (a fermentation product of the kefir grain).

3) based on Irish soda bread

250 g whole wheat flour
250 g rye flour
250 g oat flour
1/2 cup ground nuts
4 tbsp vegetable oil
1 tsp salt
1 tsp soda
juice of 1 lemon
500-600 ml water

Preheat the oven, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. Make slits in the crust while baking.
Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell peppers, cumin, carrot juice cake, etc.

4) potato cakes (boiled potatoes cannot be recommended as an ingredient for a healthy or health-improving diet, but with normal health and a more or less universal diet - why not?)

300 ml (one and a half cups) mashed potatoes (can be in water)
1 tsp salt
300 ml flour
1 egg
(*you can try using only the yolk - this way the recipe as a whole will be easier for digestion and, accordingly, less harmful)

Quickly knead the dough, divide into 10 parts and place on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each one with a fork, otherwise the cakes will rise. Bake at 250 C for about 13-15 minutes (should be slightly browned). Cool, can be eaten warm or cooled, very tasty with butter, sour cream and herbs.

5) oatcakes
for a large portion:

600 ml (3 cups) rolled oats
250 ml flour (can be dark, whole grain, wallpaper)
1.5 tsp salt
1 tsp soda
600 ml kefir
50 g melted butter (or olive)

Knead the dough, let it rest for half an hour, then, just like in the previous recipe, lay out and knead the round cakes and bake at 250 C for about 15 minutes (you need to watch until they start to brown a little).

You don’t have to give it a round shape, but lay it out as best you can on baking paper, poke it with a fork and roughly cut it after about 7 minutes, when the dough begins to set. And then, taking it out of the oven, put it on a plate.

6) quick yeast-free pizza dough

2 tbsp flour
- 1 teaspoon salt
- 2 eggs
- 1/2 tbsp warm milk
- 1 tsp olive oil

1. Mix flour with salt.
2. Mix the eggs in a bowl with warm milk and add olive oil.
3. Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic.
4. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

or: 1.5 cups wheat flour, 1.5 cups peeled rye flour,
about 1 glass of water, a pinch of salt. If you prefer soft dough, you will need kefir instead of water and a pinch of baking soda (first, soda is added to the kefir, left for 5 minutes, then the mixture is poured into the flour). Bake for 15 minutes and then another 15 with tomato paste and vegetables

7) rye bread with traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.
After the starter is ready, put in the dough: warm water (required amount), starter, salt, sugar (necessary for the starter to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is "light". After the dough has risen, without kneading it, put it into molds (1/2 of the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking and stored in the refrigerator.
The night before, in the evening, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

8) bread with hop sourdough

1. Preparing sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).
2. Number of components.
To bake 650-700 g of bread you need: 1 glass of water (0.2 liters); For each glass of water you need: 3 glasses of flour (400-450 gr.); salt 1 teaspoon; sugar 1 table. spoon; butter or margarine 1 table. spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or sourdough).
3. Preparing the dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. a spoonful of yeast or sourdough and 1 cup of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.
4. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), put the required amount (1-2 tablespoons) of the dough; this dough will serve as a starter for the next bread baking; it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other ingredients in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not a required component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.
5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes

9) Bread with hop sourdough

Pour 15 glasses of water into a saucepan and add two full handfuls of hops. Cover the pan with a lid and boil the mixture for 15-20 minutes. Then filter the mixture, cool to room temperature, add 1-1.5 tablespoons of salt, 1 cup of sugar, 400 g of wheat flour (first grade), stir until the lumps disappear and put in a warm place. After two days, add 1.2 kg of peeled, boiled, cooled mashed potatoes to the hop wort, mix and leave for another day in a warm place. During this period, the yeast is stirred several times. After a day, the yeast is filtered through a sieve and poured into bottles (filled to 3/4). sealed with stoppers and filled with paraffin. Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.
Recipe No. 4. Ukrainian hop starter

The foam is removed from fermented homemade wine and mixed with wheat bran. The mixture is dried in the sun or in an oven at a temperature not exceeding 32°C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and the liquid mash is mixed. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the mixture, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot hop decoction. The brew (it should have the consistency of thick sour cream) is cooled to 70-75°C, 100-150 g of wheat flour is poured into it and mixed well. Add another 100-150 g of flour to the tea leaves that have cooled to 35-37C, mix well, cover the dishes with gauze and place in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and left to ferment for 4-6 hours, the mass is mashed with wheat bran and dried. Yeast can be used within 3-6 months.
Store in a double gauze bag, suspended in a cool, dry place. Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.
Recipe No. 5. Hop sourdough bread

You can prepare the dough using hop leaven. To do this, you first need to prepare a hop starter. Take 0.5 l. Bring water to a boil, then measure out 3 tbsp. spoons of hop heads and put them into the water. Boil over low heat for 15 minutes. Strain the broth and cool until fresh milk reaches 40° and add a teaspoon of sugar or honey. Nowadays, sugar can be pure or artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until it becomes thick sour cream and place in a warm place to sour for a day, 100 or more. When souring, the mass increases 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.
To prepare the dough, you need to prepare a dough. Mix the dough in an enamel bowl. For 1 l. take 4 tbsp of warm water. spoons of sourdough. To prepare 1 loaf of bread you need approximately 1 kg. flour and 1 l. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. Mix everything, and from the bread taken for cooking, 1 kg. Mix the flour little by little and add it to the container until it becomes thick sour cream. Leave the remaining flour and 800 g of water until the dough is ready. The dough is ready: closed, insulated and placed in a warm place at 30-35° for 6 hours, depending on the rise of the dough.
To prepare the dough, take a suitable dough. Pour most of the remaining 1 kg into an enamel bowl. flour, pour in the remaining 800 g of water, stirring, pour in the dough, mix thoroughly, then gradually pour out the remaining flour, add until the consistency of thick sour cream is obtained. Perhaps not all the flour has been used, or some has been added. We insulate the bowl with the dough and set it for 7 hours. (The entire process of preparing the dough takes 12-13 hours, so you should calculate the baking time for the bread). After standing and fermenting the dough, add some flour and knead with the addition of 1-2 tbsp. spoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead until it forms a stiff dough for baking prosphora, or soft dough for baking bread. Place in a warm place for 40-60 minutes. for lifting. Afterwards, we form the dough into a baking tray or a special form, leave it to rise, and then put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, and raisins.

Yeast-free baking has long been recognized by all experts as the safest and easiest, both in terms of health and for reasons of maintaining your figure. However, there are a number of dishes that are very difficult to imagine prepared without yeast. For example, bread. What then should be used to make the dough for it, and what will be the key to the splendor of its crumb? Is it even possible to bake bread in the oven without yeast?

How to bake bread without yeast at home in the oven?

Unleavened dough without any leavening component most often turns out very heavy and moist after baking, and few people will like such bread, loaf or bun. At the same time, the dangers of yeast have been talked about for a long time, and even if these statements by experts can be questioned, we must not forget about the fermentation processes that this element causes. As a result, gastrointestinal problems often arise when yeast baked goods are consumed in large quantities. And it doesn’t last as long as we would like. Because of such unpleasant moments, most housewives have already switched to yeast-free baking, and if previously these were buns and pies, today even bread dough can be kneaded without yeast. However, it still needs a certain leaven.

There are many sourdough options for bread dough, but the two most commonly used are any fermented milk product (kefir, fermented baked milk) or rye sourdough. The latter method takes 4 days, during which the starter will infuse before the dough is kneaded on it. Working with kefir is much faster, so bread is baked with it when it is needed in the shortest possible time. As for taste, everything is individual. And from the point of view of its effect on digestion, rye sourdough will still act in almost the same way as yeast, promoting fermentation processes in the intestines. Therefore, homemade bread with kefir is the safest.

Compound:

1. Kefir or sour milk - 200 ml
2. Wheat flour - 220 g
3. Oat or wheat bran - 70 g
4. Olive oil - 2 tbsp. l.
5. Soda - 2/3 tsp.
6. Salt - a pinch
7. Cumin - to taste

Preparation:

• Combine the flour with caraway seeds, salt and bran, add kefir little by little, while simultaneously mixing all the ingredients. The more carefully you act, the more homogeneous the mass will be. It is not recommended to beat such a dough, so it is important to prevent all possible lumps at the initial stage.
• The last thing to add to the dough is olive oil and soda - it is better to add it when the oven is already preheated to 200 degrees. If you let the dough sit with soda already added to it for 10-15 minutes, the likelihood that the looseness and fluffiness will be lost increases. There is no need to extinguish the soda: kefir or sour milk will do this.
• At the specified temperature, the dough, poured into a cast-iron mold covered with foil, will remain in the oven for 30 minutes, after which the foil must be removed and the crust must be allowed to form. This may take another 10-15 minutes. The readiness of the baked goods is checked with a wooden stick inserted exactly into the middle: if it remains dry, the product can be removed. It is immediately removed from the mold and placed under a towel to rest.
• This recipe for homemade yeast-free bread in the oven is the simplest, but by no means the only one. Its main attraction is the speed of kneading the dough and baking the product itself. If desired, you can take rye bran and sprinkle the surface with pumpkin or sunflower seeds, or add seaweed, green onions and other ingredients to the dough. It is recommended to place the pan with bread in the oven on the lower level, so as not to provoke an excessively rapid formation of a crust when the middle is not baked.

Compound:

1. Rye sourdough - 200 ml
2. Warm water - 200 ml
3. Sugar, salt - a pinch
4. Rye flour - 500 g

Preparation:

• All ingredients are combined in a glass bowl and mixed with a wooden spoon or silicone spatula. The dough should be soft, sticking to the walls, but still holding its shape. If necessary, add a little more flour or oatmeal: this will only add zest to the bread.
• Cover the bowl with a towel and put it in a warm place for 5-6 hours, after which the dough must be kneaded and placed in a pre-prepared (oiled) form with thick walls. Or cover a baking sheet with parchment and place the bread on it, but then during the baking process it will take on the shape of a not too fluffy cake.
• You need to make several shallow cuts along the surface of the bread, sprinkle it with coriander seeds or caraway seeds, and then place the baking sheet in a cold oven. As soon as it heats up to 200 degrees (with convection - 180 degrees), the timer is set for 1.5 hours.
• After the specified time has passed, the loaf should be checked with a wooden stick: if it is dry, the oven turns off, but the bread remains in it for another 30-40 minutes. If it is wet, the product is first baked (10-15 minutes), then it is also left in the hot oven that is turned off.

How to bake bread in the oven correctly?




If you are not baking traditional wheat bread, but want to enrich it with bran, be prepared for the fact that it will make the consistency a little heavier, as a result of which it will no longer be so airy and tender. To minimize this moment, distribute bran and flour in a ratio of 1:3 - then you will be able to avoid excessive moisture in the finished bread.

Also, the power and functionality of the oven do not always allow bread to be baked evenly, even if it is under foil. Lowering the temperature won't do anything, raising it won't either. To get the same result as in a bread machine, but when using a low oven, professionals advise dividing a large amount of dough into 2-3 parts, depending on its quantity. Small bars are easier and faster to bake; due to their smaller height, they bake better. Also, it is advisable to take a ceramic or clay mold, not silicone or aluminum. And regardless of the material, it must have thick walls.

A lot depends on the flour you use for bread: it should be well sifted and fresh. The last nuance is easy to determine yourself: take a pinch and moisten it with warm water - if the flour does not darken, it is suitable for kneading dough.

The finished loaf is removed from the broiler and placed on a wire rack (no wooden planks or silicone mats!) to allow air flow from below for the bread. Cover it with a towel on top and let it cool on its own. It is also recommended to store homemade yeast-free bread in a towel.




Previously, I didn’t really like cooking at home, but over time I developed an interest in home cooking. And I began to try different recipes, adapting them and making them more convenient. I started with onion pancakes. And then others appeared, from the banal pie with potatoes and onions to exotic homemade falafel and hummus. All my recipes are incredibly simple and delicious, and I have collected them for you at the end of this article.

Having learned to cook delicious everyday dishes at home, I suddenly thought about why I still buy bread in the store if I don’t like it? After all, this is exactly the product in our kitchen that is used every day. By that time, I had already tried many options, but I still couldn’t find one that suited me. Yes, you can buy special “homemade” bread in expensive stores; its quality is much better than regular yeast bread. In Moscow there is such an option. However, I don’t think that such bread is a way out either. Firstly, it’s somehow strange when bread costs more than 100 rubles. Yes and until you find it the same taste, which you really like, suddenly it turns out that these rolls are no longer sold. It’s even worse if they start skimping on the ingredients for them. And again we need to look for something new.

Is yeast harmful?

One day I also thought about whether yeast is harmful or beneficial. I read a lot of articles and listened to what experts say. And then I began to listen to my body. And he clearly didn’t like the chemical yeast that is used in mass production today. And I decided to stop eating yeast baked goods. Moreover, chemical yeast, on which almost all bread production in the modern world is based, is harmful to health. According to studies that are hushed up, it is yeast that creates such an environment in the human body that with regular use, various diseases begin to develop, including cancer. And I thought - why would I even buy bread in the store if I don’t like it and there’s so little useful in it?

How I decided to bake yeast-free bread

And, of course, I began to think that I should start baking bread myself. After all, someone does this in ordinary apartments, so that means I can handle it too? I found out that there are special bread machines, and ready-made baking mixes are sold for them, but for some reason this did not inspire me. After all, then you will also have to use yeast. And after a while it fell into my hands homemade bread recipe, which can be baked in a conventional oven.

The main difference between this recipe was that its preparation required natural, “live” sourdough, and not chemical yeast. And although it is also a product of fermentation, it is a natural process, which is much more pleasant to realize. And since in our family it is customary to lead healthy lifestyle, I happily got down to business!

Ingredients for baking bread

Delicious recipe for homemade yeast-free sourdough bread

Having tried the recipe I found, I adapted it to my conditions and now I share it with you. Of course, you can always bake bread with yeast, it doesn't require much attention. But, despite the fact that you have to tinker with “live” sourdough, it is much more pleasant. After all, the bank is essentially a living creature that gives you the opportunity to be healthy and content. From communication - and admit it, almost all of us talk to pots, kettles and cakes! – it becomes even tastier with bread!

So now I no longer buy bread in stores, but bake it myself at home, and do it this way. On Saturday evening I take out the starter and feed it. Early on Sunday morning I put the dough on. That evening I turn it into dough. And I start the new week by baking bread. Yes, at first glance everything looks simple. But there are nuances that I will share!

Let's start!

Sourdough recipe for baking bread without yeast

First we need sourdough bread. If you don't have anyone nearby to share some of your starter, you'll need to make it yourself. Having spent your time once, you can use it in the future. It's not difficult at all and will take 3-4 days.

First, you need to buy a two-kilogram bag of rye and whole-wheat (whole-ground) flour in the store. You will also need a permanent container for the starter. Find a container that can be closed (but not tightly!) and is quite high so that the starter does not escape. It should be easy to handle so that it is easier to stir your starter in it. I use a two liter jar for this and it's not very good. It's a little difficult to stir the starter. Otherwise it fits just right.

So this is how I prepare mine sourdough starter for homemade bread:

• The first day. Half a glass of rye flour and half a glass of hot boiled water should be mixed in a container for sourdough bread. You should get “flour sour cream”. If the consistency is similar to sour cream, then everything is fine. It is necessary to close the container, but not completely, so that it can breathe, cover it with a damp towel and hide it in a dark place where there are no drafts. You can additionally cover it with a still warm towel if it is cold in the apartment (especially in winter). Please note that the starter can escape and then it will flood everything around, so choose the place for it carefully. And secure everything that is stored in your dark place. Until you make friends with the starter, it can misbehave. It will be good if you use well or spring water to prepare your starter, if possible. And if you live in an ordinary city apartment, then you can use defrosted water to make homemade bread (in urban conditions, such water will also be the best solution for drinking!). But if you don’t want to bother, then filtered water for sourdough will do.
• Second day. Take out the starter. Do you see bubbles on the surface? Great! Again add half a glass of rye flour and half a glass of hot boiled water. Did you get sour cream? Cover with a damp cloth, leave not completely closed, hide in a dark place.
• Day three. There should be more bubbles on the surface of the bread sourdough, and it itself will increase in volume. Now again add half a glass of rye flour and half a glass of hot boiled water, bring to the consistency of sour cream. Close it, put it away.
• Day four. A day has passed and we take out the starter again. If you like it, then you can proceed to the next stage. If it seems that it is not enough, then you can hold it for the fourth day, doing the same procedures as the previous days.

Once you decide that the starter is completely ready, take half of its volume to make bread. Feed the second part again with flour and water, and put it away in a dark place for half a day. And then put it in the refrigerator in a loosely closed container until next time. As soon as you need the starter, you take it out of the refrigerator, add half a glass of flour and half a glass of water, put it in a dark place, and the next day it will be ready. And so on in a circle. If you take a break and do not bake homemade bread for more than a week, then the starter needs to be fed so that it does not get upset and is alive.

Bread dough recipe

To prepare the dough you need:

• Take the starter, feed it, keep it in a dark place for half a day, use half for dough, and put the rest in the refrigerator.
• Add half a glass of hot boiled water, a spoonful of sugar (to ferment better) and rye flour (until the dough turns into “sour cream”). If you do not consume sugar or want to give it up, then replace it with a spoonful of honey, which you dissolve in the dough.
• It is best to cook bread dough in a large saucepan that can be tightly covered.
• Cover the pan with a warm towel and hide it in a safe, dark place. The dough should sit for half a day or a day (whichever is more convenient).
• When you open a container with bread dough, there will be bubbles on the surface, and it will increase in volume.



Dough is similar in consistency to sour cream



The first stage - the dough should stand for 12-24 hours under cover

Preparing the dough for baking

After the dough has stood, you need to prepare the dough. At this point I add the nice touches that make the bread unique. I add raisins and herbs (basil, oregano, marjoram, thyme, rosemary, sweet paprika, etc.) to the saucepan. And then you need to add 3 or more cups of whole grain wheat flour. This is how the dough turns into bread dough. You need to pour until the spoon is in the dough. After this, the container with the dough must be closed again, covered with a warm towel and hidden. Leave the dough in a warm place for half a day or overnight, during which time it will increase in volume and “rise.”



The spoon should stand in the dough!



You can add any pleasant little things you like to homemade dough without yeast - raisins, herbs, nuts, sesame seeds, seeds

Baking bread in the oven

Then the finished dough should be placed on a baking sheet or in greased molds. The original recipe says that now you need to close the dough again and hide it for an hour and a half in that very dark place. But I found another option. At home I turn mine on electric oven to the very minimum, and put the dough in it for about an hour. After the future bread has lightly browned in the oven and increased in volume, the temperature must be increased to 180 degrees and bake for another hour. But in household chores, it can sometimes be difficult to keep track of time, so you can use a timer or alarm clock so as not to overstay your baked bread in the oven and move on to the next stage on time.

Well, an hour has finally passed, which means we need to turn off the oven and let the future bread sit in it for half an hour. After you take the finished browned bread out of the oven, there are a couple more things you need to do:

• Moisten its crust a little with water, I use a brush for this;
• Wrap fresh unleavened bread in a cotton or linen towel for an hour.

It will take a little more time until your bread is ready. Now it can be served! Is it really so delicious that you can get enough of it? But most importantly, it was made with your own hands!

Delicious bread recipes

yeast-free bread recipe

10-12

1 hour 15 minutes

180 kcal

5 /5 (1 )

Bread is the head of everything. This proverb was very popular earlier, but despite the fact that this expression has already lost its former power, its essence is still relevant. It is impossible to imagine any feast without bread, because it is nourishing and healthy.

And if we read old fairy tales or stories, we will see that bread was previously considered a main dish. For example, when a mother sent her sons on a long journey, she always brought with her freshly baked bread, a whole or a piece, and could also give an onion in addition. This was a snack for the young man on the road.

Most homemade bread recipes are based on sourdough, but to be honest, sometimes I find it difficult to prepare the sourdough starter because it takes about 5-6 days. Therefore, of all the recipes, my favorite is this recipe for yeast-free dough for making bread in the oven. I’ll tell you honestly, store-bought bread differs from homemade bread not only in taste, but also in shelf life. After all, homemade bread keeps well for up to four days and does not dry out.

Recipe for yeast-free bread in the oven

Kitchen appliances and utensils: oven, bread pan, 2 deep bowls, glass, spoon, towel.

List of required ingredients

Let's start cooking

1. We will need 2 bowls.
2. So, take a deep bowl, pour a glass of kefir into it and add soda, mix everything and set aside for 10 minutes, the kefir should double in volume.
   
   
3. Sift the flour into another bowl, add a pinch of salt and sugar. Sugar enhances all taste properties.
   
   
4. We also add coriander and cumin to the flour. If you like these spices, you can add more.
5. Mix everything well.
6. Add sunflower oil and soy sauce to kefir. Mix well.
   
   
7. Now let's connect everything. Add kefir little by little to the flour, stirring constantly.
8. Knead the dough with a spoon until smooth.
9. Add starch. When adding starch, the dough will be soft and airy for quite a long time.
10. Now you can start kneading with your hands. The finished dough should not stick to your hands.
    
    
11. R Preheat the oven to 220°.
12. Grease a suitable form with butter and sprinkle with semolina so that the bread does not burn, or you can simply use parchment.
13. Place our bread in the prepared pan.
14. You need to take a blade or a very sharp knife and cut the workpiece crosswise twice. This is done so that the bread bakes better.
15. Sprinkle the bread with cumin and flour.
16. Place the pan in the oven for 40 minutes.
    
    
    Important! You need to place a mug of water under the bread pan to prevent the bread from drying out!
17. During cooking, you need to spray the bread on all sides with a spray bottle or a simple silicone brush at least twice.
18. When the bread is cooked, turn off the oven and let it cook for another 10 minutes without removing it from the oven.
19. We take out the bread and cover it with a towel.
20. This way the bread cools for another half an hour, after which it can be served.

Video recipe

If you have any questions while making bread, you can watch the video recipe and compare your cooking steps with those described.

Homemade bread with kefir!

Home cooking recipes with Irina Bela #ira_belaja.
Making bread at home.
All about food and its preparation at home.
Bon appetit!

Musical composition from the site: http://audiomicro.com

My Instagram: https://www.instagram.com/ira_belaja/
My Affiliate https://youpartnerwsp.com/join?31824

https://i.ytimg.com/vi/Bs7abVYfl4U/sddefault.jpg

https://youtu.be/Bs7abVYfl4U

2015-04-06T04:57:29.000Z

What to serve bread with

• I think every housewife has a million options for what to eat bread with. It can be used for sandwiches, as a complement to main courses, or simply enjoyed with bread, jam, milk or tea.
• This is how you can quite simply prepare bread for yourself and your loved ones. I think you've seen the variety of bakery products in the store. Why don't we try to repeat the same thing at home. For example, bake, I am sure that children and adults will be delighted with such unusual bread.
• You can also cook. Or you can experiment with additional ingredients and add raisins or dried apricots, then you will get delicious sweet bread. You can make Borodino bread. And if you have a wonderful kitchen helper at hand, then you will love it.

A simple recipe for making yeast-free bread in a bread machine

In this recipe I will tell you how to make sourdough bread. You can buy sourdough in the store or make it yourself at home. But I’ll warn you right away that this takes 5-6 days.

In addition to the sourdough, we will prepare the dough, which must rise, and this takes time. Therefore, the process will not be so long if you prepare the dough in the evening so that it rises overnight, and in the morning we start baking the bread.

In this recipe we also use three types of flour, if you want, you can use only one, just follow the proportions.

• Cooking time: 3.5 hours + 10-12 hours for preparing the dough.
• Number of servings: 800-900 g of finished bread.
• Kitchen appliances and utensils: bread machine, kitchen scales, bowl, spoon, sieve, 2 containers.

List of ingredients

For sourdough dough

For the test

Let's start the cooking process

First, prepare the sourdough starter

1. To do this, add rye starter to warm water and add rye flour.
2. Mix everything well, cover with a lid and leave for 10-12 hours.
3. Take the grains and fill them with hot water in a separate bowl, cover with a lid and also leave with the dough for 10-12 hours. If, after the grains have swollen, there is excess water left in the bowl, then we will simply salt it.

Let's move on to preparing the dough

1. Sift all the flour into a separate bowl and mix.
   
   
2. Add salt. If you use rye flour, you don't need to add sugar.
3. Add water and our prepared dough, pre-mixed, to the seeds.
   
   
4. Mix the seeds with the dough well.
   
   
5. Pour vegetable oil into the bread maker pan.
6. Pour the prepared mixture of seeds and dough.
7. And add the prepared flour.
   
   
8. We set the program: we need to choose “kneading” – 30 minutes, You don’t have to preheat the bread machine.
9. If your bread machines have proofing programs, that’s great, we then turn on proofing for 1st time – 30 minutes, for 2nd proofing – 60 minutes, for third proofing – 2 hours. If you do not have these programs, then after kneading we let the dough rest and rise, and at the specified intervals, the dough must be knocked down, that is, put on the “knead” program again.
10. And after our bread has risen well, turn on the mode “Bake” for 50 minutes.
    
    
    Video recipe
    

If you still have questions about how to make yeast-free bread in a bread machine, I invite you to watch the video recipe.

Sourdough rye bread in a bread machine

Rye bread in a bread machine
Sourdough sourdough
1 tbsp rye sourdough
160 g water
150 g rye flour
Leave for 10-12 hours
Pour boiling water over 100 g of seed grains
Dough
270 g of dough
140 g rye flour
200 g whole grain flour
200 g flour 1st grade
drain excess water from grains
350 ml water
1 tsp salt
1-2 tbsp vegetable oil
Program
Heating time 0 minutes
Kneading 30 minutes
1 proofing 30 minutes
2 proofing 60 minutes
3 proofing 2 hours
Baking 50 minutes
Sourdough (starter) https://goo.gl/0TiH9u
Bread maker http://amzn.to/2dU4INb
My daughter's channel (in German) https://www.youtube.com/c/JuliAndMoreU
(in Russian) http://goo.gl/xpo7xJ