home > Diet > How to cook bread recipe. Bread at home. A simple recipe for kefir without yeast


How to cook bread recipe. Bread at home. A simple recipe for kefir without yeast




Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, brown bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.

Bread is a source of carbohydrates, therefore it increases brain activity and gives strength for the whole day. In Russia, women have always baked homemade village bread. . Bread contains fiber that is useful for the body, and also helps us cope with overwork and resist allergic reactions. Bread made at home is especially valuable, as it contains only natural ingredients. .

5 interesting facts about homemade bread

  1. Homemade bread is a dietary product, as it is low in calories.
  2. Dark homemade bread is healthier than white bread.
  3. The most useful is rye black bread.
  4. Homemade bread cleanses the intestines of harmful substances.
  5. Homemade bread contains a rich vitamin and mineral complex.

The main question that the hostess has when preparing homemade bread is how to choose the right flour.

The premium flour contains starch and gluten, as it is produced only from grain kernels. In the process of making flour, the shell of the grain is sifted, and thus the flour is deprived of valuable vitamins and useful unsaturated fatty acids. Bread made from premium flour is light and has a beautiful golden brown crust. We pay for this by the fact that such bread is high in calories and can be harmful to digestion and the body as a whole.

There is another flour, which we have already forgotten in the era of progress. It is called coarse flour, wheat or rye. It is obtained by grinding the whole grain, including the shell.

Such flour retains all the useful qualities of the grain. It was used by our grandmothers to make homemade bread in the oven. And now bread made from such flour in production is called whole grain. It costs about 100 rubles in stores and contains, in addition to flour, other components unsafe for human health, such as yeast and flavoring additives, a large amount of sugar. You can buy wholemeal flour in diet food stores or replace it with bran and flax, which are available in pharmacies. From such healthy flour, you can make delicious homemade bread that is not inferior in quality to store-bought bread, and even surpasses it in terms of benefits. Here are some easy homemade bread recipes.

rye bread recipe

Required Ingredients:

  • wholemeal rye flour - 2 cups (you can use a mixture of flour and rye bran, which are sold in a pharmacy)
  • water - 1 glass
  • salt - 1 teaspoon
  • coriander, pepper or cumin to taste
  • nuts to taste

Cooking method:

  1. Pour rye flour into a glass container, add warm water, salt, slaked soda, spices and ground nuts.
  2. Mix the bread mixture well.
  3. With wet hands, lay out the prepared cool dough in a baking dish.
  4. If desired, you can sprinkle with ground herculean flakes or sesame seeds on top.
  5. Bake in an oven preheated to 180-200 degrees for 40 minutes.

Homemade bread for diabetics

A simple homemade bread recipe that is free of gluten, fat and complex carbohydrates. It can be eaten by people who are on a diet and have diabetes.

Healthy homemade bread ingredients:

  • flaxseed flour 1 cup (sold in the store, you can grind flaxseed from a pharmacy in a blender)
  • 1/4 cup cashews and almonds (you can use ground peanuts or seeds)
  • cinnamon 1 teaspoon
  • prunes 1 handful
  • ground walnuts 0.5 cup
  • warm water 1 cup
  • crushed dried apples 4 tablespoon
  • soda (slaked with vinegar) or baking powder
  • salt 0.5 teaspoon

Cooking method:

  1. First you need to prepare the flour from which we will bake bread.
  2. To do this, grind flax flour or flax seeds, nuts, seeds in a blender to a state of flour.
  3. Add warm water and ground dried apples to the resulting flour, mix thoroughly, add cinnamon, salt and slaked soda.
  4. Preheat the oven to 180 degrees and put the resulting mixture in a mold or on baking paper.
  5. Bake for about 35-40 minutes.
  6. Ready bread to cool and cut.

Unleavened oatmeal bread

How is homemade bread different from store bought?

Very often, purchased bread contains yeast, which is made from harmful chemical components, such as sulfuric acid, bleach, caustic soda, phosphoric acid. These and many other chemicals according to the state standard GOST 171-81 used to make yeast.

We offer a recipe for safe yeast-free oatmeal bread, which does not require large expenses and contains the simplest ingredients.

Ingredients for unleavened bread:

  • milk or kefir - 1 glass
  • vegetable oil 2 tablespoons (preferably unrefined)
  • whole grain flour (wheat or rye) - 2 cups
  • honey - 2 tablespoons
  • Hercules or oatmeal - 1 cup
  • soda (slaked with vinegar) or baking powder
  • salt - 1 teaspoon
  • coriander, pepper or cumin

Cooking method:

Ready bread can be cut and stored in the freezer. Homemade bread is especially useful because it does not grow moldy, but stale. You can cook from stale bread.

Dinner Angel!

Many people are increasingly starting to prepare food at home, which everyone is usually used to buying in a store. There are several reasons for this: it tastes better, is more nutritious, reduces the consumption of harmful dyes and preservatives, and is often cheaper than in the supermarket.

Baking is a prime example of this phenomenon. Homemade bread is much tastier than store bought. And doing it is not as expensive and time consuming as it might seem to many.

All the horrors are the cons of store-bought bread

We make daily purchases in stores and believe that the bread that we see on the shelves should look like this. In fact, those baked goods that we buy in the supermarket have a fresh and pleasant appearance only because they are produced on an industrial scale, and if they do not have it, we simply will not buy them.

The main goal of manufacturers is to produce from each loaf without increasing the cost of its preparation. Therefore, a large amount of yeast is added to the dough, due to which the texture of the bread becomes “light”, saturated with air bubbles. This technology also allows the use of flour from low-grade grain, due to which the nutritional properties of the bread are also reduced.

Another problem with store-bought bread is the use of preservatives. By extending the shelf life of bread, the manufacturer reduces his costs. With every slice of bread we buy at the supermarket, we eat a healthy dose of preservatives.

Many ingredients are simply not indicated on the labels by unscrupulous manufacturers.

Cooking your delicious homemade bread, easy and cheap


Easy homemade bread recipe

2016-05-11 10:07:36

It seems to everyone that making a loaf of bread at home is extremely difficult and time-consuming, and without special devices such as a bread machine, it is completely impossible. In fact, bread is quite easy to make at home.

You will need

  1. one large mixing bowl
  2. one spoon for mixing dough
  3. one measuring cup
  4. one teaspoon
  5. one baking dish (preferably rectangular)
  6. one hand towel to cover the dough

Ingredients

  1. milk 1/4 cup
  2. sugar 5 tsp
  3. salt 1 tsp
  4. butter 5 tsp
  5. dry yeast 1 sachet
  6. flour 2 1/2 - 3 1/2 cups
  7. vegetable oil for greasing the mold

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Cooking method

  1. First, you need to heat the bowl to mix the ingredients. Simply fill it with hot water for a while. Then drain the water and dilute the yeast according to the instructions on the package. As a rule, you need to stir the yeast in a glass of warm water. The result should be a yellow-brown liquid mixture with bubbles. You need to mix it well so that there are no lumps.
  2. Melt the butter in the microwave, add it to the yeast. Add milk, sugar and salt to the bowl. We mix everything well. After that, add two cups of flour to the mixture (note that we do not add all the flour, only 2 cups).
  3. Mix everything well again. Then add about 1/4 cup more flour and knead the dough again. Continue adding flour little by little until the dough begins to lag behind the sides of the bowl.
  4. Now we start kneading the dough. To do this, you need to take a little flour in the palm of your hand and sprinkle it on the work surface. Take the dough out of the bowl and start kneading it. We knead the dough for about ten minutes: a little wrinkled, twisted, rolled into a ball, wrinkled again and so on several times.
  5. After 10 minutes have passed, we form a ball from the dough (see photo) and put it in a bowl. Top with a towel and put in a warm place (for example, on the stove) for 1 hour.
  6. During this time, the dough should rise to about double. Then we spread it on a floured surface and roll it out, giving it a rectangular shape (about the same width as a baking dish).
  7. Finally, roll up the dough into a roll. The resulting "roll" should be about the same size as the baking dish.
  8. Place the loaf seam side down in a greased baking dish. Cover again with a towel and leave in a warm place for another 1 hour. The loaf should rise a little more.
  9. After an hour, we send the bread to the oven, heated to 200 ° C, for 30 minutes. After half an hour, we take the loaf out of the oven and immediately take it out of the mold so that the bread cools.
  10. It is important to let the bread cool completely before cutting it!

Notes

  1. To mix the ingredients, you can use a blender or mixer. They make the process easier and faster. However, if there are none at hand, you can knead and mix the ingredients by hand.

According to Richard Bertinet (French baker and best-selling author on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, refined and varied. It is worth mastering a simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.

The recipe using live yeast is the simplest and most understandable. With it, anyone can start experimenting with home baking.

For one loaf you need:

  • 600 g wheat flour;
  • 12 g of pressed yeast;
  • 12 g salt;
  • 300 ml of water.

The amount of water is indicated for the oven bread, which is baked on a baking sheet. If a mold will be used, another 100 - 150 ml can be added. The dough will turn out more sticky and plastic, but the bread will be lush and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

  1. Crumble the yeast and grind with flour. Add salt and pour water into flour.
  2. Mix thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually, the dough stops sticking to your hands, becomes smooth and shiny.
  3. For 1 - 1.5 hours, place in heat for proofing. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on the wire rack on the middle level. Place a bowl of boiling water on the bottom of the oven. For the active vital activity of yeast, a temperature of at least 35 - 38 ° C is needed. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
  4. The mass should double in volume.
  5. Preheat the oven, place the mold on the middle level and bake the bread at 200ºС for 40 minutes.
  6. Cool in a linen towel on a wire rack.

The question often arises why homemade bread crumbles.

There are only two reasons:

  • Unbalanced Recipe: Too much yeast, too little water or too much fat will break the texture of the dough.
  • Low-quality flour with a low gluten content does not allow kneading a sufficiently elastic dough. Gluten strands must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct structure of the dough.

Homemade dry yeast bread

If live yeast is indicated in the recipe, they can be safely replaced with dry yeast, taking half the weight.

For wheat bread:

  • 400 g flour;
  • 280 ml of water;
  • 6 g dry yeast;
  • 10 g salt.

The dough will stick to your hands for a long time, but you do not need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out to be “heavy”.

The kneading surface and hands can be greased with vegetable oil. This will make your work easier and faster.

  1. Dissolve dry yeast in warm water.
  2. Make a hole in the flour, pour water into it and add salt.
  3. Mix gently, gradually absorbing all the flour.
  4. Transfer the resulting sticky mass to the kneading table. The lump of dough is formed quickly until the yeast starts to work. 10 - 15 minutes is enough to achieve a pleasant elasticity.
  5. For 1 - 1.5 hours, the dough should be placed in a warm place.
  6. When it doubles in size, lightly knead it, shape into a ball and place in a greased pan. It should take up no more than a third of the volume of the form, so that there is enough space for the risen bread.
  7. Bake bread at 200ºC for 40 minutes. Readiness to check with a wooden skewer.
  8. Cool on a wire rack under a towel. If the crust is too hard, lightly dampen the towel with water.

How to grow sourdough

At home, it is better to bake bread with sourdough. It is not yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste, and also protect it from mold, which allows such baked goods to be stored many times longer than yeast-based ones. Sourdough is grown in different ways, making it liquid or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

  • 100 g flour;
  • 100 ml of water 28 - 30ºС.

Sourdough is best made with whole grain flour. For rye bread, it is prepared from rye, for wheat - from wheat. You can also use a mixture of the two types.

The starter is prepared in a container with a loose lid or under several layers of gauze so that it does not suffocate and become damp. For the indicated amount of products, a container of about three liters will be required, since the sourdough will rise strongly.

  1. The ingredients are combined. It turns out liquid, like sour cream, mixture.
  2. She is covered and kept warm. The optimum temperature is 24 - 27ºС.
  3. During the week, top dressing is made daily from the same amount of flour and water. Thoroughly mix the whole mass.
  4. For the first two days, the sourdough “gives away” with vinegar. If the process is successful, on the 3rd - 4th day the smell will become pleasant, sour-bread. The appearance of a "crust" on the sourdough is also a favorable sign. Wheat sourdough is much stronger than rye sourdough and is much softer in texture.
  5. On day 5, the sourdough is still young, but it can already be used in the dough.
  6. On the 7th day, it is completely ready and will raise the bread well. Part of it can be used for baking, and the mother sourdough can be put in the refrigerator.

Sourdough, in which a large amount of sugars ferment, cooks much faster.

Ingredients:

  • 100 g raisins;
  • 200 g flour;
  • 15 g of sugar;
  • 250 ml warm water.

The starter container must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar, flour to it and put in heat under gauze for two days. On the third day it can be used.

For a thick sourdough according to Richard Bertinet's recipe, you will need:

  • 150 ml of warm water;
  • 20 g of liquid honey;
  • 150 g wheat flour;
  • 50 g rye flour.

The workpiece is mixed in a deep container. Loosely closed with a lid and placed in heat for 2 days.

For the first feeding:

  • 280 g wheat flour;
  • 30 g rye flour;
  • 150 g of water.

A day later, the mother sourdough is prepared:

  • 200 g starter (blanks);
  • 200 ml of warm water;
  • 400 g wheat flour.

Within 12 hours, the sourdough rises warm and ripens for another 10 hours at 7ºС. After that, it can be used for baking especially fluffy bread.

Sourdough prepared in any way is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, fermenting bacteria are kept alive and the volume used is replaced.

How to bake with sourdough

To bake rye sourdough bread you will need:

  • 500 g rye flour;
  • 210 g of water;
  • 160 g of sourdough;
  • 50 g of vegetable oil;
  • 20 g of sugar;
  • 10 g salt.

To add flavor, you can add 20 g of cumin or 3-4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat.

First prepare the dough for the dough.

  1. Mother sourdough, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
  2. Under the film, the dough is suitable in warmth for 3-4 hours. A mature sourdough will rise twice as fast as a young sourdough.

When the dough has doubled, you can prepare the dough for bread.

  1. The remaining flour, salt, sugar, oil and, if desired, additives are gradually mixed into the dough. The malt is preliminarily bred in hot, about 70ºС, water. It turns out a soft and very sticky dough.
  2. There is no gluten in rye flour, so it makes no sense to knead it for a long time. It is enough to collect all the flour in a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
  3. The edges of the dough are slightly tucked to the middle, pinched and form a ball of dough, which is immediately placed in a greased form. After that, the workpiece needs proofing in heat for at least 3-4 hours.
  4. Before putting the workpiece in the oven, the surface of the dough must be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of bread will not burn.
  5. Bake for the first 10 minutes at 250ºC, then reduce the heat to 200ºC and bake for another 40 minutes.
  6. Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It is more correct to call such bread soda, since soda is the baking powder. When it comes into contact with lactic acid, it forms carbon dioxide, which raises the dough and makes the bread fluffy and soft.

The type of fermented milk product does not play the most important role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in bread will change.

You can also use any flour in this recipe: wheat, rye, or a mixture of both.

Prepare for one loaf:

  • 350 ml of kefir;
  • 400 g flour;
  • 15 g of soda;
  • 10 g salt.

You can add sugar or honey, cumin, coriander, Provence herbs, a spoonful of soy sauce or anything else to your taste in the dough.

  1. Dry ingredients are mixed separately. Warm kefir is poured into the flour.
  2. Knead the dough and form a ball out of it. Do it quickly, as the oxidation reaction is already underway. Active kneading only destroys the formed gas bubbles.
  3. The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, with a depth of 1 - 1.5 cm. So the bread is better baked and the appearance of the loaf will turn out to be very effective.
  4. Soda, or yeast-free, bread is baked at 200ºС for at least 40 - 45 minutes.

With flax and cumin seeds

Homemade bread is often baked with all kinds of additives, experimenting or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its useful properties.

For example, the composition of the most useful sourdough rye bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For the standard form test:

  • 340 g rye flour;
  • 160 g whole wheat flour;
  • 500 g rye sourdough;
  • 15 g of salt;
  • 20 g fermented rye malt;
  • 40 g of unrefined vegetable oil;
  • 30 g honey;
  • 4 tablespoons of flaxseed;
  • 2 tablespoons of cumin;
  • 4 tablespoons of shelled sunflower seeds;
  • 500 ml of water.

The bread will be thick and heavy. The weight of the finished loaf is about 1.4 kg. Such bread is very satisfying, does not crumble, cut into thin slices.

  1. Dissolve honey and sourdough in warm water. Separately, mix dry ingredients, reserving one tablespoon of cumin for sprinkling.
  2. Pour the liquid into the flour mixture, mix the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
  3. Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
  4. Sprinkle the workpiece with water, sprinkle with caraway seeds and put in an oven preheated to 250ºС. Bake for an hour, lowering the temperature by 20-30ºС every 15 minutes.
  5. Sprinkle the finished bread again with water and cool slowly in a towel for several hours.

How to bake a loaf for tea

The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.

The simplest ingredients are:

  • 450 g wheat flour;
  • 250 ml of milk;
  • 6 g salt;
  • 18 g of sugar;
  • 4 g dry yeast;
  • 40 g vegetable oil.

Milk should be warm, at least 40ºС.

  1. To facilitate dough mixing, dry and liquid ingredients are mixed separately.
  2. The liquid is poured into the flour mixture. At first, the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and it will become much easier to work with the dough.
  3. Knead the dough actively, carefully, until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
  4. The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºС.
  5. The mass is divided in half, two loaves will be obtained from it. Roll out each half with a rolling pin into a rectangle 1.5 cm thick.
  6. Roll up loose rolls and pinch the edge. Place seam side down on a greased baking sheet.
  7. Make cuts and leave again for proofing for 40 - 60 minutes.
  8. Grease the top of the workpiece with a beaten egg to form a bright glossy crust.
  9. Bake in a preheated oven for 25 minutes at 200°C and another 5-10 minutes at 170°C.

Homemade Borodino bread

The classic taste can be obtained only by following the recipe according to GOST. Not a single adapted quick recipe will allow you to achieve the rich spicy taste of Borodino custard bread.

At the first stage, prepare the "brewing":

  • 30 g fermented rye malt;
  • 40 g ground coriander;
  • 60 g peeled rye flour;
  • 300 ml of boiling water.

Boiling water should not be steep, 90 - 95ºС is enough.

  1. In the process of mixing, the mixture cools down to 60ºС. Another 30 g of flour is added to it.
  2. The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts in order to preserve enzymes in it that can break down starch into simple sugars. They will ensure the quality of the sourdough. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of bread.

To prepare the brew you will need:

  • 370 g tea leaves;
  • 90 g rye mature sourdough;
  • 190 g rye flour.

Opara is suitable for 4 hours at 28 - 30ºС.

For the test for one loaf you need:

  • all dough;
  • 100 ml of water;
  • 30 g of sugar;
  • 5 g salt;
  • 20 g of dark molasses;
  • 100 g rye flour;
  • 75 g wheat flour 2 grades.

The molasses will give the bread its color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.

  1. In the water, stir the molasses, salt and sugar. Dilute the dough with this liquid and add flour to it.
  2. The dough is very sticky, like warm plasticine. He needs to stand warm for 1.5 - 2 hours for fermentation.
  3. About two more hours the dough is parted in the form. Spread it with a spoon, tightly, without voids. The surface is smoothed.
  4. When the volume of the mass increases by 1.5 times, the surface is sprinkled with water, sprinkled with cumin and coriander grains. Placed in a preheated oven.
  5. Bake for an hour. First 10 minutes at 250ºC, another 10 minutes at 230ºC and until done at 200ºC.
  6. You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

According to this recipe, you can bake both rye and wheat bread.

Products:

  • 460 g flour;
  • 360 g of water;
  • 4 g yeast;
  • 10 g salt.

The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough the day before baking.

  1. Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, it can not even be collected by hand in one lump.
  2. Leave it warm under the lid for 2 hours. During this time, the dough will rise, filled with air bubbles.
  3. Now, without stirring, it should be put in the refrigerator for maturation for 13 - 20 hours. The time depends on the quality of the flour, the content of gluten in it. The more gluten, the faster the dough will ripen. After the refrigerator, it is absolutely elastic and does not stick to hands.
  4. Dust the board with flour and lay out the dough in two parts for warming for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or rolled. At this stage, it is important to preserve its porous structure.
  5. Preheat the oven to 230ºС. Transfer the blanks to a baking sheet and place on the middle rack.
  6. Place a baking sheet with hot water on the lower rack to generate steam.
  7. Bake for 25-30 minutes until golden brown.
  8. The bread should turn out fluffy, the crumb will be with large pores. So that it does not stick together when cutting, the loaf is cooled in a towel.

Rye bread in a bread machine

Modern kitchen devices allow you to significantly simplify and automate the process of baking bread. To cook it in a bread machine, it is important to accurately observe the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

  • 220 ml of water;
  • 150 g rye flour;
  • 200 g wheat flour;
  • 1 bottle of ready-made sourdough;
  • 20 g of malt;
  • 12 g sugar;
  • 12 g salt.

Water can be used at room temperature.

  1. Place all ingredients without mixing into a bread maker.
  2. Select the mode for baking rye bread.
  3. Specify weight. From this amount of products you get a loaf of 750 g.
  4. Specify the desired color of the crust.
  5. It is better to follow how the dough is formed. Sometimes you have to add a little flour or water "by eye".
  6. During the proofing of the dough and baking, the lid is not opened, so as not to violate the temperature regime.
  7. Readiness is signaled by a beep.
  8. It remains to take out the loaf and cool it on a wire rack, wrapping it in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can entrust the technique with observing the proofing and baking modes.

Ingredients for Wheat Yeast Bread:

  • 400 g flour;
  • 250 g of warm milk;
  • 12 g salt;
  • 12 g sugar;
  • 5 g dry yeast;
  • 40 g vegetable oil.

In a slow cooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

  1. Knead the dough thoroughly and keep it warm for about half an hour.
  2. Punch down and place in the multicooker bowl, turning on the “Heating” for 10 minutes.
  3. Then you should organize the test for half an hour of rest, and then activate the “Baking” mode (150ºС) for half an hour.
  4. The bread must be turned over so that a crust forms on both sides, and hold it in the bowl for another half an hour in the same mode.
  5. Cool the finished bread on a wire rack.

Homemade bread is a real work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to the store product and delight your family and surprise guests with new options for delicious, healthy and incredibly fragrant pastries.

No store-bought bread will ever replace home-baked bread with your own hands. We put our energy and all the love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still make bread, kneading with my hands, and bake it in the oven. Being a busy person, I try to look for recipes for bread that is prepared in a relatively short period of time. This time I'm giving you the recipe. quick homemade bread, which I tried quite recently, but already managed to bake three times. The bread is very soft and airy - feel free to recommend it to you!

Ingredients

To make quick homemade bread, we need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead a soft and pleasant dough. Since flour comes in different densities, its amount may be slightly larger. I got 20 grams more than in the recipe. Lubricate the bowl with oil and place the dough in it for 30 minutes, covered with a lid or film.

Homemade bread is prepared quite quickly, but it turns out very soft with an ideal crumb structure.

Enjoy your meal!