How to bake bread in the oven recipe. Bread at home

Homemade bread has always been considered the best. If we compare it with the store, then we can safely say that baked at home is much tastier. It does not become stale so quickly, and its aroma persists after a couple of days.

No matter how strange it may sound, but only a small part of the housewives bakes bread at home. Many do not know how to do this, although the process is simple. At home, bread can be prepared with various additives, such as cheese or spices.

Today we will share with you the most basic recipes for making bread at home, we will tell you all the details of the process. Thanks to our tips, you will get a delicious loaf! If you have not encountered the preparation of bread products before, then start by baking rye bread, and after a little experience, take on wheat bread.

How to bake bread at home in the oven

Initially, we want to inform you that for these recipes, categorically do not buy low-quality flour, you will not get delicious pastries from it. When buying yeast, look at the date - the fresher, the better. If you fulfill all the conditions, then you will definitely get delicious pastries.

A simple recipe for yeast bread in the oven

This recipe is not particularly difficult, on the contrary, it is one of the simplest, but the bread turns out to be very soft, fragrant and tasty. The recipe can be considered a classic for cooking at home.

Ingredients:

flour 1.5 kg.
yeast 1 tbsp
refined oil 1 tbsp.
salt 2 tsp
water 1 l.

Cooking:

Sift the flour into a deep container, pour the oil into it and salt.
Warm up the yeast in warm water, wait for a homogeneous state, and only then pour it into the flour. Knead the mass for 15 minutes.
Now you need to test the brew. If you want the yeast to start its work more actively, then place the container with the dough in a warm place. If you want to wait longer, then leave them at room temperature and cover with cling film on top.
After an hour and a half, the dough must be kneaded again and let it brew. This process should take about 3 hours, otherwise the carbon dioxide from the dough will not evaporate.
After that, we form loaves from the dough or place it in ready-made forms.
Now, being in shape, the dough should stand again for about an hour, and only after that it is completely ready for baking. Preheat the oven to 180 degrees and place the bread in it for about 1 hour.

Now you are convinced that the recipe is simple, but the result is amazing!

Video cooking recipe:

The bread is very soft, has a pleasant aroma and almost never stale. You can add grated cheese as a decoration.

Rye bread at home from rye flour

This type of bread is dietary. To prepare it we need:

wheat and rye flour 1 kg.
water 1.5 l.
dry yeast 1 tbsp
sugar 0.5 tsp
salt 2 tsp
sunflower oil 1 tbsp

If you compare the recipe with the previous one, then there will be very few differences.

Without yeast on kefir

This recipe will not affect your wallet much, while the aroma of the bread will turn out to be very strong, and its crust will be very crispy.

Ingredients:

wheat flour 0.3 kg.
kefir 200 ml.
soda 1 tsp
salt 1 tsp

Cooking:

You probably cooked pancakes, so the dough for bread should be about the same consistency.

First of all, we combine all the dry ingredients: flour, salt and water, after which we pour kefir.
Stir the resulting mass with a spoon, then stir for 15 minutes. In order to avoid sticking the dough to your hands, you need to lightly grease it with refined oil.
We turn on the oven, wait until it heats up to 200 degrees, after which we put the dough in a baking dish, which must first be greased with oil. It will take you about 50 minutes to prepare one loaf of bread.

Borodino bread recipe

This bread contains many vitamins, it has a rather unusual taste.

To bake Borodino bread at home, you will need the following ingredients:

wheat flour 2 tbsp.
rye flour 3.5 tbsp.
refined oil 1 tbsp.
natural cocoa 3 tbsp
yeast 2.5 tsp
sugar 3 tbsp
salt 2 tsp
water.
ground coriander 1 tbsp

Cooking process:

For such bread, you will need a batter that will be very similar to sour cream. This is done like this: 1.5 cups of rye flour is taken and diluted with water at room temperature.
Add 0.5 tsp to the resulting mixture. yeast, 1.5 tbsp. Sahara. Borodino bread differs from the rest in the presence of sourdough, so it is imperative to put the dough in a warm place for a couple of days.
Sift wheat flour and add to the container with rye flour, add a little boiled water.
We put in the total mass of yeast, sugar residues, cocoa, coriander, salt. Beat all the ingredients until smooth for 10 minutes.
Now you can put the dough into the mold. It will stay there for another 2 hours. After you can preheat the oven and start baking bread, this process will take about 30 minutes.

Bread goes well with any kind of soup and goes well with any kind of borscht.

It is worth noting that there is no specific recipe for making Borodino bread, since all housewives make it according to a personal recipe. Find a few things and cook the way you like best.

Electric oven bread recipe

You do not need to look for any additional recipes for the electric oven, you can easily cook according to one of today's options. To make delicious bread, you need to adhere to the main points:

Bread on the bottom will never burn if you add a little coarse salt to the baking sheet. The top can be covered with food foil or damp paper.
Keep the oven temperature at 180 degrees. The maximum temperature is 200 degrees, you should not heat the oven higher, otherwise the bread will simply burn.
In order for the dough to rise correctly during cooking, you need to moisten the bottom of the oven with boiling water. An easier option is to place a container of water on the bottom shelf of the oven.

If you have enough practice, then you can start cooking more complex pastries: pies and cakes. Gradually increase the complexity of the dish - this will lead you to great success in cooking.

You will notice how the neighbors will react to all the flavors that come from your kitchen! Not only that, you will still be asked for recipes! If you do not like to go shopping, then cook at home, the food will be tastier and healthier.

We have prepared for you some tips to help you make soft and fragrant bread:

To find out if the bread is ready or not, you can use a wooden stick. Pierce the loaf, if the dough does not stick to the stick, then the bread is completely ready. If there is no stick, use a regular match.
Be sure to make a classic bread recipe at least once, and only then experiment with adding other ingredients. They can make bread not only tastier, but also significantly spoil its taste.
When kneading the dough, try to press it harder so that the carbon dioxide evaporates.
If there is no yeast on hand, then take kefir. This is a great and cheap substitute.
Always use only fresh ingredients. Pay special attention to flour - its quality must be of a high level, otherwise the bread will dry out quickly.
For faster action of yeast, you need to put them in a warm place. The top can be covered with a towel or cling film.

If you follow all the rules, you will get very tasty and soft bread. We have another recipe for bread with garlic, you can see the recipe for its preparation in the video.

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and fragrant pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Consider the most delicious recipes in order, we will give methods for making bread from flour, potatoes, pumpkin.

Homemade bread: a simple recipe

baker's yeast - 18-20 gr.
ground salt - 25 gr.
wheat flour - 1.6 kg.
vegetable oil - 30 ml.
water - 0.9 l.

Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dilute the yeast in hot water, wait until it becomes liquid.
As soon as this happens, pour the composition into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
Yeast should rise, to speed up the procedure, leave it in a warm place (next to radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
In the process of kneading, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
If there is no baking dish, try to form cubes (loaves) of bread with your hands. After distributing the dough into containers, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
The duration of baking depends on the technical characteristics of the appliance. Usually one hour is enough. Some housewives add hard cheese grated on a coarse grater to bread (“Russian”, “Dutch”, etc.).

Flaxseed bread with cumin

"Tahini" (paste) - 60 gr.
wheat flour - 0.5 kg.
baker's yeast - 12-15 gr.
butter - 50 gr.
salt - 35 gr.
fat milk (from 3.2%) - 245 ml.
carbonated water (mineral water) - 180 ml.
honey - 25 gr.
cumin seeds - to taste
flax (seeds) - 30 gr.

Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir, leave for half an hour in a warm place. Connect the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Mix the composition until smooth.
Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start adding flour in portions to the previous composition. Knead the dough, after 2 minutes add melted butter.
You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms, roll into a ball. Lubricate the dishes for holding the dough, send a ball into it and wait for it to swell.
When the dough has doubled in size, punch it down and form into a loaf. Prepare a suitable deep mold, sprinkle the surface with cumin (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
After the allotted time, reduce the temperature to 215 degrees. Bake the bread base until browned. When the process is completed, remove the form, cool the bread, start tasting.

dry baking yeast - 14-18 gr.
premium flour - 1.1 kg.
olive or sunflower oil - 75 ml.
granulated sugar (preferably cane) - 35 gr.
table salt - 22 gr.
dark aged beer - 520 ml.
walnut kernels - 100 gr. (2 clicks)

Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dilute the yeast in warm water, wait for it to dissolve. Carefully pour the composition into the flour, kneading a homogeneous mass.
Slowly pour in the oil with the beer until you get a thick lump. Grind walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
When the product has doubled in volume, roll into a ball. Do not forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
Roll up oval cakes (not very thin), again let them stand for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

rye flour - 600 gr.
drinking water - 580 ml.
wheat flour - 600 ml.
crushed salt - 30 gr.
baker's yeast - 35 gr.
beet sugar - 30 gr.
cumin - 25 gr.
vegetable oil - 30 ml.

First, prepare the brew. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine the sifted flour, cumin, salt. Pour the infused dough into the flour mixture, knead the dough for a quarter of an hour.
Cover the dough with cling film, a cotton towel or a napkin, let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll up loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
Preheat the oven to the maximum mark, send the baking sheet inside for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake the bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
5 minutes before cooking, dip a baking brush into the beaten egg yolk mixed with milk. Brush the surface of the loaf. Let the bread cool in the pans, then remove and cut into slices.
To make products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of the heat treatment, after 10 minutes of languishing in the oven, or immediately after cooking.

vegetable oil - 30 ml.
rye flour - 750 gr.
wheat flour - 475 gr.
dry yeast - 28-30 gr.
drinking water - in fact
ground coriander - 15 gr.
cocoa powder - 60 gr.
salt - 30 gr.
granulated sugar - 75 gr.

For Borodino bread, dough is being prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 gr. sugar and 15 gr. yeast.
Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place in which the composition will ferment faster.
Sift the rest of the rye flour into a deep bowl, do the same with the wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast, diluted with water according to the instructions.
Salt the dough, mix the second part with the infused sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
Lubricate the baking molds, move the composition into them, sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Allow bread to cool to room temperature before removing from molds.

Bread on kefir

salt - 15 gr.
wheat flour - 320 gr.
soda - 12 gr.
kefir (fat content from 3.2%) - 220 ml.

An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be similar to thick sour cream. Combine the sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
Stir the mass until smooth, then knead the composition for a quarter of an hour. You will encounter a problem in which the dough will be very sticky to your hands. You can’t add more flour, eliminate the difficulty by lubricating the palms with vegetable oil.
Preheat the oven to 200 degrees, grease the baking dish and pour the dough into it. Send the composition to the oven for 45-50 minutes, check the readiness with a toothpick or a wooden stick (for rolls and sushi).

premium flour - 65 gr.
potatoes - 250 gr
butter - 25 gr.
ground black pepper - 6 gr.
salt - 15 gr.

Peel the potatoes, cut into cubes, boil until tender, adding salt to the water. Drain the liquid, mash the fruit with a pestle. Leave the puree at room temperature until completely cooled.
Sift flour into a deep bowl, mix with softened butter. Blend the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
In the end, you should get an elastic, viscous and soft dough. Wrap it in cling film or a bag, leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
Roll out the dough with plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of tortillas, triangles, like pizza). Send to the oven.
Bake bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread with first and second courses, eat with sausage and cheese as an appetizer.

pumpkin bread

dry yeast - 4-5 gr.
purified water - 80 ml.
pumpkin pulp - 90 gr.
premium flour (preferably wheat) - 300-330 gr.
butter - 15 gr.
granulated sugar - 30 gr.
salt - 15-18 gr.

Peel the pumpkin, chop it into small pieces, load it into a blender and grind it into a puree. Add some drinking water, turn on the device again, turning the composition into a liquid porridge.
In a separate bowl, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the bulk composition, pour in the pumpkin puree here.
Mix the dough from the ingredients, move it to a greased container. Keep at room temperature for about 2 hours.
After the time has elapsed, crush the composition in flour, make a loaf or cake. Grease a baking sheet with oil, place the dough on it. Cover with a cotton towel, wait 1 hour.
During this period, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To make the bread soft, place a bowl of ice on the bottom rack of the oven.

To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden tool, remove the tool. If there is no dough left on its surface, the bread is ready.
To help the dough rise, leave it at room temperature. It is better to withstand the composition near radiators or gas / electric stoves. In this case, the dough is covered with a towel or cling film.
Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling meal. At the same time, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, fatty kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.

Video: how to bake homemade bread

To prepare delicious bread, you do not need to buy special equipment, it is easy to cook in the oven. You can purchase a baking dish or form a round loaf. Read the article and choose your favorite bread recipe in the oven at home.

Rye bread in the oven at home

To make rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. Yeast is used for faster cooking.

Ingredients:

water - 400 ml warm;
sugar - 1 tbsp. a spoon;
salt - a spoon;
rye flour - 300 g;
sunflower oil - 2 tbsp. spoons;
wheat flour - 300 g;
dry yeast - 10 g.

Cooking:

Pour warm water into a bowl, add salt and yeast.
Add sugar. Mix.
Hold for a quarter of an hour. During this period, the fermentation process will occur, a foamy “cap” will appear on the surface.
Pour in sunflower oil, stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will be tough. Cover with a package. Set aside for a couple of hours.
The mass will increase the volume by a couple of times.
Knead. Put in the form. Cover with a package. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In the baking business, it is important to observe the temperature regime when preparing the dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of products. Without the use of yeast, a healthy and tasty product is obtained.

Ingredients:

flour - 300 g wheat + a little more for kneading;
kefir - 300 ml;
salt - 1 teaspoon;
soda - half a teaspoon;
sugar - 1 teaspoon.

Cooking:

Prepare a container.
Pour a spoonful of kefir into soda, thereby extinguishing it.
Send to flour.
Pour in kefir.
Knead the dough, adding flour as needed.
The mass should not stick to the hands, but do not overdo it with the addition of flour.
Now the test needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round loaf.
Slash the top with a knife.
Sprinkle with flour.
Put in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer, if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light, porous. The mass will rise well, the crumb will come out loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option, it will definitely turn out delicious.

Ingredients:

water - 150 ml in a warm state;
yeast - 15 g fresh;
boiling water - 150 ml;
sunflower oil - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
wheat flour - 410 g.

Cooking:

Pour wheat flour (50 g) into boiling water.
Rub the mass with a spoon, leave to cool.
Crumble the yeast into a bowl.
Pour sugar (st. Spoon), salt. Grind.
Pour in warm water.
Pour flour (50 g).
Mix. For best results, use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into a container.
Pour in the broth, stir.
Lay out the tea leaves of flour.
Mix, add oil.
Send the mass to the table. Sprinkle the rest of the flour, knead the dough. Keep an eye on the consistency, the entire volume may not be needed. You should get a smooth, soft, springy texture.
Roll into a ball.
Grease the container with oil, place the ball, cover with foil.
Remove in heat, avoid air flow, leave for an hour.
Roll out with a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting the mode to 180 degrees in advance.
It is better to use a special rectangular shape designed for bread. Coat it with oil.
Move the workpiece, cover. Set aside.
After half an hour, it will grow and can be put in the oven.
After 30 minutes, a golden crust will appear, get it.

How to bake on sourdough?

To successfully turn out bread, all products must be weighed.

Ingredients:

flour - 45 g, you should opt for whole grain;
salt - 11 g;
wheat flour - 340 g;
warm water - 330 g;
sourdough - 210 g.

Cooking:

Prepare a tall dish, pour the specified flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Mix for a few minutes.
Twist to make a ball. Return to the bowl, cover with a bag.
After an hour and a half, stir and cover again for an hour.
Twist the ball, place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife, cut the dough.
Heat the oven to 250 degrees.
Place a baking sheet.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very flavorful crunchy bread.

Ingredients:

loaf of bread with bran - 1 pc.;
butter - 75 g;
parsley;
cheddar cheese - 100 g;
garlic - 2 cloves.

Cooking:

Rinse parsley, dry, chop.
Finely chop the peeled garlic.
Use softened butter. Mix with garlic and herbs.
Make cuts in the loaf one and a half centimeters, without cutting completely.
Place the filling in the slits.
Grate cheese, sprinkle on each slice.
Wrap in foil.
Put in the oven.
Heat oven to 200 degrees.
Time is a quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to the figure.

Ingredients:

whole grain flour - 620 g;
salt - 3 g;
boiled warm water - 250 g;
granulated sugar - 5 g;
yeast - 3 tsp.

Cooking:

Place yeast in water, salt, pour sugar. Mix.
Pour in flour (more than half).
Knead the dough.
Cover with a package.
Leave for an hour and a half. The place must be warm.
After the mass grows, fill in the rest of the flour.
Knead.
Grease the form with oil.
Post the workpiece.
Cover with a package.
Give me another hour.
The oven must be set to 200 degrees.
Submit a form.
Wait 2/3 hours.

On milk

Delight your family with natural, unadulterated bread by preparing delicate, airy, fragrant pastries.

Ingredients:

dry yeast - 10 g;
sugar - 1 tbsp. a spoon;
sunflower oil;
cow's milk - 300 ml;
flour - 430 g;
salt - half st. spoons;
egg - 1 pc.

Cooking:

Pour salt into warmed milk, add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with foil, place in the oven or any warm place. Hold for about two hours.
Knead.
Transfer to a mold that has been smeared with oil.
Set 180 degrees in the oven.
Cook until golden.

When the bread is cooked, it should be cooled gradually, for example, covered with a towel. Do not put in the cold, this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

Not a single store-bought loaf can replace homemade cakes. Due to being busy, many housewives are afraid to try to cook bread at home. But you can, spending a minimum of time, prepare soft airy pastries.

Ingredients:

wheat flour - 320 g;
warm water - 210 ml;
sugar - 1 teaspoon;
sea salt - half a teaspoon;
olive oil - 30 ml;
dry yeast - 1 teaspoon.

Cooking:

Pour all bulk products into a bowl, mix.
Fill with water and oil.
Knead. Sprinkle flour if needed.
You will get an elastic workpiece that will not stick to the surface.
Cover with foil, leave.
When the volume has tripled, punch down. It will happen in half an hour.
Twist in the shape of a loaf, cut.
Place on a baking sheet for half an hour.
Spray with water.
Move to oven.
Mode 200 deg.
After half an hour, the surface of the product will be covered with a golden crust. Get it boldly.

Made from corn and wheat flour

This is a sunny pastry with an amazing aroma and an ideal porous structure.

Ingredients:

wheat flour - 250 g;
oil - 1 teaspoon;
corn flour - 150 g;
yeast - 1 teaspoon dry quick action;
egg - 1 pc.;
warm milk - 250 ml;
sugar - 2 teaspoons;
salt - 1 teaspoon;
butter - 1 teaspoon.

Cooking:

Pour sugar, salt, yeast into a container.
Pour in the melted butter.
Then milk.
Stir, everything should dissolve.
Pour in the egg. Stir.
Sprinkle flour.
Knead. Cover with foil.
Wait an hour.
Crush the grown mass. Sprinkle with flour if needed.
Place in a pre-oiled mold.
Heat the oven to 195 degrees.
Move form.
Cook for half an hour.

With added yeast

Ingredients:

dry yeast - 1 teaspoon;
warm water - 350 ml;
salt - 10 g;
wheat flour - 500 g.

Cooking:

Pour water (60 ml) into the bowl, add yeast. Dissolve.
Pour in the remaining liquid.
Salt. Mix.
Mix with flour. Get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover, leave for a couple of hours.
When the volume grows, knead the dough.
Transfer to an oiled mold.
Place in the oven (180 degrees).
Take out after 2/3 hours.

Homemade Borodino bread

By preparing this option, you will get a rich taste and aroma of familiar pastries.

Ingredients:

flour (grade 2) wheat - 170 g;
sea salt - 1 teaspoon;
rye flour - 310 g;
rye malt - 4 teaspoons;
honey - 2 teaspoons;
sunflower oil - 2 teaspoons;
pressed yeast - 15 g;
cumin - 1 teaspoon;
water - 410 ml;
coriander - 2 teaspoons.

Cooking:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, pour in honey, crush the yeast and mix.
After a quarter of an hour, the mass will grow in volume.
Pour flour into a high container, salt. Stir.
Pour in the yeast base. Place the malt that has been brewed. Top up the rest of the water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, remove into shape.
Sprinkle with cumin, then coriander. Press lightly.
Insist 2/3 hours.
Heat oven to 180 degrees.
Place the form.
Cook for about an hour.

How to bake white bread in the oven with your own hands? Councils and secrets of cooks. Sourdough recipe. Different recipes for delicious white bread.
Recipe content:

Recently, many housewives prefer to bake homemade white bread on their own. This process is not time consuming, the main thing is to find a suitable baking container, a good recipe and know some of the nuances. This material presents basic and exclusive bread recipes in the oven. You will also learn the secrets and subtleties of this pastry, having mastered which you will get amazingly delicious bread.

Bread is kneaded with milk, curdled milk, sour cream, plain water. The main thing is that the temperature of the products is warm, about 25 degrees in summer, 28-30 degrees in winter.
The basis of white bread is wheat flour of the highest grade. But it can be completely or partially replaced by other varieties: corn, rice, oatmeal, barley, rye.
Be sure to sift the flour through a fine sieve twice to saturate it with oxygen.
Pay special attention to yeast, because. their quality affects successful baking. It is preferable to use a live product. But if it is not available, dry yeast will do.
If live yeast is used in the recipe, then it can be replaced with dry yeast, given that 25 g of fresh yeast is equal to 8 g of dry yeast.
Natural yeast - sourdough. It gives a richer and more interesting taste, increases the shelf life of bread up to 10-15 days (bread with yeast is stored for 3 days). The sourdough is prepared 4 days before the bread is baked.
The dough is kneaded exclusively by hand. Even if you use a food processor, at the end of the batch, still knead the dough with your hands for about 2-3 minutes.
Some housewives use a bread machine for kneading and baking. It's convenient, but hand-kneaded bread tastes much better.
The finished dough does not stick to the hands.
Readiness can also be determined by pressing the dough with your finger - if a dent remains in place, then it is ready.
Always leave the kneaded dough in a warm, draft-free place to rise by covering with a cotton towel.
Additional flavoring products can be added to the dough: spices, bran, dried fruits.
Oven homemade white bread is not necessarily in the classic rectangular shape. Any other shape will do: round, oval, with high sides, thick walls. The ideal shape is aluminum.
Always bake bread on the second rack from the bottom.
To check if the bread is done, take it out of the oven, turn it upside down and tap the bottom. If the sound is muffled - the bread is ready, if not - bake for another 5-10 minutes.
During baking, you do not need to open the oven often, because. bread is afraid of the cold!

Real and tasty homemade bread is obtained only on a special sourdough. To make it, take coarse flour (150 g) and gradually pour in warm water (80-100 g). Stir with your finger until the dough is plastic. Roll up a ball, coat it with oil, cover with a towel and leave in a warm place for a day.

The next day, add 2 tbsp. flour and add some warm water. Mix again until the dough is elastic. Blind the ball, grease with vegetable oil, cover with a towel and leave warm for another day. Repeat the procedure on the third day.

On the fourth day, the ball will rise significantly and will be covered with air bubbles. This means that the starter is ready. It can be taken immediately or closed and stored in the refrigerator for 15 days.

This recipe contains baking (milk and egg), which gives the bread a special taste. The bread is so tasty that it can replace homemade cake.

Calorie content per 100 g - 347 kcal.
The number of servings - 4-5 pcs.
Cooking time - 2-3 hours

Ingredients:

Flour - 4 tbsp.
Fast acting yeast - 1 sachet (11 g)
Salt - 2 tsp
Milk - 160 ml
Eggs - 1 pc.
Vegetable oil - 3 tbsp.
Sugar - 1 tbsp

Step-by-step cooking of white airy bread in the oven, recipe with photo:

Mix yeast with flour, sugar and salt.
Add milk, eggs and vegetable oil.
Knead the dough and put it in a warm place.
Stir again after 15-20 minutes. At the moment, the gluten will ripen and the dough will acquire a homogeneous structure.
Leave the dough to proof for 40-50 minutes.
Then punch it down and place it in a greased and floured baking dish.
Leave the dough in the mold to rise at 35 degrees.
Heat the oven to 220 degrees and send the bread to bake.
When you see that the dough has doubled, turn the temperature up to 180 degrees and bake until golden brown for 40 minutes.

The recipe for white bread with semolina is very simple. Semolina gives the product a different structure, the crumb becomes more loose and crumbly.

Ingredients:

Serum - 250 ml
Semolina - 50 g
Vegetable oil - 50 ml
Sugar - 50 g
Sesame - 20 g
Instant yeast - 5 g
Flour - 100 g
Salt - 5 g

Step-by-step preparation of homemade white bread with semolina, recipe with photo:

Heat the whey and dissolve the yeast, salt and sugar in it.
Pour semolina with sesame seeds and mix.
Sift the flour through a fine sieve and add in small portions to the semolina mixture.
Stir and pour in the oil.
Bring the dough to a uniform smooth consistency.
Form a ball from the dough and leave it warm for a couple of hours, covered with a towel.
Punch down the dough and put it into a greased mold.
Dust the top with flour and leave to proof for 20 minutes.
Send the form to the oven and bake the bread for about an hour at 180°C. Check the readiness of baking with a wooden stick.

A simple recipe for white bread in the oven without kneading will allow you to bake delicious muffins in the shortest possible time.

Ingredients:

Butter - 2 tbsp.
Sugar - 2 tbsp
Salt - 2 tsp
Dry yeast - 2 tsp (7 g)
Flour - 3 tbsp. (375 g)
Warm water - 280 ml

Step-by-step cooking of white bread in the oven without kneading, recipe with photo:

Mix butter, sugar, salt, yeast and half of the flour.
Pour in warm water and mix with a mixer.
Pour the remaining flour and knead a homogeneous mass.
Cover the dough with a clean towel and let it rise and double in size.
Punch down the dough and place in a greased pan.
Cover the dough and let it rise for half an hour.
Bake the product for 45 minutes at 190°C.

A recipe for delicious lean white bread will be needed for people who are fasting or want to lose extra pounds.

Ingredients:

Wheat flour - 300 g
Active yeast - 2 tsp
Vegetable oil - 1 tbsp.
Salt - 1 tsp
Sugar - 1 tsp
Water - 220 ml

Step by step cooking homemade white bread in the oven, a simple lean recipe with a photo:

Sift flour, add salt and mix.
Pour warm water (38 degrees) into a bowl, add yeast and stir until the water becomes cloudy.
Add 3 tbsp. flour, sugar and knead the batter without lumps.
Cover the bowl with a lid and place in a warm place so that the dough rises with a cap.
Pour the batter into the flour bowl and stir.
Add butter and knead the dough again with your hands so that it does not stick to the sides of the dish.
Grechko Natalia

In the new Russia, interest in home baking appeared along with foreign bread machines. The loaves in them really turned out to be delicious, and to the question "is it worth buying", the happy owners answered: "It's worth it!". As a result, few people bought these stoves - they were expensive, but the stereotype that baking bread without a miracle machine is too troublesome remained.

Everything ingenious is simple!

In fact, there is nothing difficult in making homemade bread (it is much more difficult to make pies or dumplings). The classic recipe has only four simple ingredients - wheat flour, water, yeast and salt. And this is his strength! Chasing dietary flour and rustic sourdough is completely pointless.

“I would recommend taking ordinary wheat flour of the highest grade, this flour is the easiest to work with,” says Mikhail Bakunin, executive director of the Khlebnaya Istoriya company, coordinator of the ibake.ru project. “You can also bake with other types of flour, but this is a rather specific process and you can beat off any desire to engage in bread.

The fact is that even if the bread is called rye or corn, it is prepared on the basis of wheat flour, and other types are added in small quantities for taste. And all attempts at home to bake rye bread only from rye flour are doomed to failure - the dough simply will not rise.

Experiments with sourdough starters, ancient yeast substitutes, can also end badly. They are made from flour and water by simple mixing, and everything is fine, but the fermentation process takes 3-4 days and requires careful control.

"Sourdough must be fed in the truest sense of the word, like a small child, adding flour, water, kneading it. It can be on honey, using grapes, raisins, hops. This is extremely interesting, but this is already for those people who are interested in baking" Bakunin warns.

That is why it is better to start with ordinary yeast, it is much more difficult to spoil them. The main thing is to follow the instructions and use warm water for breeding, not boiling water - this is the most common mistake!

A breath of air for testing

The main fear associated with baking in general and bread in particular is caused by the need to knead the dough for a long time. Who likes to bend over a table and do two hours of intense arm work? But, fortunately, bread does not require such sacrifices - the ingredients need to be mixed for only 5-10 minutes.

"An option for the lazy is a food processor, where there is a special hook that kneads the dough. But I advise those who use a mixer to knead the dough with their hands for one or two minutes anyway, because they have not yet invented such a dough mixer that would completely replace hands baker," says Mikhail.

It is difficult to "destroy" bread at the kneading stage, but it is possible - by constantly adding flour to the dough so that it does not stick to the table. And it sticks not because of a lack of flour, but from a lack of air. To saturate it with oxygen, a kneading process is needed.

After kneading, the dough is left to rise. In some recipes, they put it for an hour or two in a warm, windproof place, in others, they can send it to the refrigerator overnight. For those who bake for the first time, it is better to go the first way.

No extra moves

After an hour's rest, the next stage is a warm-up and shaping. In total, it will take about 20 minutes. Provided, of course, that you want to bake a loaf "like in a store" - a beautiful elongated shape with notches. If a more “modest” loaf is also suitable, you can keep within ten.

The purpose of punching is to release excess carbon dioxide bubbles from the dough, formed during the fermentation process. Here it is important to limit yourself to just a few "folding" movements (see video).

“If you knead the dough for a long time, it makes it denser, it removes the splendor, i.e. the less you touch it, the better,” says Mikhail Bakunin.

The crumpled dough, in the presence of strength and desire, is divided into portions and molded. Or they simply lay it out in a baking dish - so it definitely won’t spread and tear when trying to make a beautiful loaf.

Now the bread needs warmth again (to restore the splendor of the forms and the lightness of the crumb lost during molding), and it is left to stand for 40-60 minutes. Only this time, unlike the rising stage, the dough needs to be looked after (but without fanaticism).

“You don’t need to open it every five minutes and see how it is there. You can be guaranteed not to touch it for 20-30 minutes. And then you need to gently press on the workpiece with your finger, and the fingerprint should completely disappear. This shows that the bread is ready - it has risen and at the same time retained elasticity," says Bakunin.

Bread likes it hot

Before sending bread to the oven, you need to take care of its appearance (exterior, as bakers say) - make notches on the surface. For this, a regular razor blade or a sharp knife will do. On loaves, it is customary to make 4-5 cuts diagonally, on loaves - one long cut along the "bread ridge".

“By making notches on the bread, you determine where the bread will open up, where the gas that is formed during the rise already in the oven will come out of the bread. Thus, you additionally control its shape so that it does not crack or tear,” Mikhail explains. .

Bread loves a hot oven, so it is better to turn it on in advance, even during kneading, and heat it up to a temperature of 250-260ºС. Before loading, you can sprinkle the chamber with water - so the crust of the bread will turn out to be more tender.

"How to check that the bread is ready? One way is to knock on the bottom of the bread, it should make a booming empty sound", - advised by Mikhail Bakunin, coordinator of the ibake.ru project.

It is almost impossible to resist the aroma of freshly baked bread. But bakers still recommend making an effort on yourself. Bread, like wine, needs to ripen, so let it at least cool before taking a sample. And it is better to store "precious", hand-made loaves and loaves in linen bags - they become stale more slowly in them.

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