Theme "Benefits and harms unleavened bread” remains popular for more than one generation. Its disadvantage and advantage is its structure.
Due to its density and rigidity, it has a great effect on the gastrointestinal tract and promotes the work of the intestinal muscles.
The main positive point is the absence of yeast, and as a result, the intestinal microflora is not harmed.
As for the shortcomings, the most significant can be considered a specific taste. People are accustomed to lush and fragrant yeast bread, its counterpart without yeast has a dense structure and therefore will be almost half as much. In terms of taste yeast-free baking specific, but no less tasty than ordinary bread.
A simple bread machine recipe
Baking yeast-free bread in a bread machine is not a difficult or lengthy task. The main thing is to stick to the recipe, and the machine will do everything by itself.
To prepare yeast-free dough you will need:
- flour 2-2.5 cups;
- kefir 0.8-1.0 cups;
- salt, sugar and soda one teaspoon each.
All components are laid in the bread machine and in a special mode, the dough is kneaded first, and then the baking itself.
Lean yeast-free bread in the oven.
Some housewives do not have the opportunity or desire to purchase modern appliances for the kitchen, and bake bread in the oven. However, it does not lose its unique taste and benefits.
The composition of the components for the preparation of lean yeast-free bread:
- water 1 glass;
- flour 2 cups;
- salt, sugar to taste.
Cooking steps:
- First step: starter is made. A small amount of flour (30-40 g) and boiled water (1/4 cup) are mixed in a container and covered with a thick cloth. For a day, the mixture is placed in a warm place to get the starter.
- The second step: after a day, a small amount of flour (50 grams) is gently mixed into the sourdough, and again removed for 24 hours in heat.
- Third step: kneading the dough. The sourdough is mixed with the rest of the flour and warm water, sugar and salt are added. The dough is kneaded until a homogeneous mass is obtained.
- Fourth step: rest the dough. After kneading, the dough should rest for 2-3 hours.
- Fifth step: baking. The dough is laid out in a special form and baked in the oven.
Cooking in a multicooker
Another modern device to facilitate the cooking process is a slow cooker. It is capable of performing the same baking functions as a bread machine, with the exception of the first stage - kneading the dough. That is why cooking yeast-free dough you should go through all the necessary steps as in the case of the oven, only the final stage changes a little - we cook bread in a slow cooker. This will not affect the taste, but cooking will become much more comfortable and easier. At the same time, the product will definitely not dry out or overbake, because a modern kitchen appliance allows you to control the baking time.
Rye unleavened bread
It can be considered as an example of the preparation rye bread. After all, it will need a special type of flour - rye. First, a yeast-free sourdough is prepared, only rye flour is used and preferably coarse grinding. Water is added to the sourdough room temperature in the amount of 1 liter, salt to taste and flour 800 grams. Everything is kneaded until a homogeneous mass of viscous consistency is obtained. Next, the cooked dough should “breathe” for a couple of hours and only after that it should be baked in any appliance - oven, slow cooker, oven, bread machine. For extra taste and fullness, you can add sesame, sunflower or flax seeds to the dough.
Monastery recipe
Monastic bread smells appetizing and is easy to prepare. The only caveat is that the preparation of the dough itself lasts 4 hours.
A special sourdough is also used.
- water 800 ml;
- whole grain flour 300 gr;
- rye flour 700 gr;
- salt 1 dessert spoon topless;
- leaven;
- seeds (sunflower, pumpkin, pre-peeled), raisins - a small handful.
Dissolve salt in warm water. If there is a wooden spoon - put 2 spoons, if table spoons are used, then 4. It is very important that the water is a little warm. If the seeds were fried, they must cool in advance.
Mix these ingredients with your hands until smooth. Then you can add flour. Before use, it must be sieved. With whole grains, this will not work, and rye can be easily sifted in order to be saturated with air. Mix gently to break up any lumps. At first it may seem that there is too much flour, but with prolonged kneading the dough will be well saturated. It is recommended to leave for a third of an hour under a towel - to brew.
Lay out the dough on a floured board. It turns out heavy, thick. When, when kneading, it stops sticking to your hands, you can form a bun, roll a little in flour, lightly beat it with your hands, tossing it up. Sometimes the dough is beaten on the table, but there is a risk of covering everything around with flour.
Put the finished ball in a bowl, cover with a towel, leave for 10 hours. You can put everything in the oven, not including it. During this time, the dough will rise. Next, we lay it out in forms and send it to bake at 180 degrees for an hour. After cooling, we take out of the molds, cover with a damp cloth.
Important! Whole grain flour will be the most useful.
On kefir
Lush and tender dough is prepared on kefir:
- flour;
- kefir 1 glass;
- salt 1.5 tsp;
- sugar 1 tbsp. l.;
- any oil 50 gr;
- ½ st. l. yeast;
- egg.
Pour kefir into the dough container. In the microwave or in a water bath, lightly heat the butter (margarine). Add to kefir, send dry yeast, sugar and salt there. Mix all products until smooth. Gradually pour out the flour, in small portions, until it turns out to form a small ball, and leave to rise for an hour and a half.
Lubricate the baking sheet or form with oil, and in a separate container, beat the egg for lubrication. Pour a little on the work surface vegetable oil, spread the dough and roll a thick sausage. We divide it into 8 particles, turn it into a small cake and put it on a baking sheet. They will be small at the moment, but they will rise in the oven.
Lubricate with egg mass and send to bake. Small breads are quickly baked - in just 7-10 minutes.
Traditional Irish Soda Unleavened Bread
An interesting recipe is Irish, without unhealthy yeast and from whole grain flour.
- whole grain and wheat flour - 250 gr each;
- curdled milk 420 gr;
- half a glass of raisins;
- 2 teaspoons lies. salt;
- 1 teaspoon lies. soda.
Mix all the dry ingredients, pour in the yogurt and gently mix the dough so that all the ingredients are combined, but in no case do not knead it.
Sprinkle the table with flour, lay out the dough and give it the desired shape. Sprinkle a baking sheet with flour, place the product. Carefully make cuts on the ball and sprinkle for decoration whole grain flour. Put in the oven at 200 degrees and bake for 45 minutes.
Sourdough bread made from water and whole wheat flour
Yeast-free sourdough bread is called "Healthy" because it is made with live sourdough and whole grain flour.
For sourdough:
- 2 tbsp. l. wheat starter;
- 150 gr of white flour;
- 150 gr filtered water.
For test:
- 350 gr whole grain flour;
- 300 gr wheat sourdough;
- 150 grams of water;
- 2 tsp Sahara;
- 1 tsp salt;
- 2 tbsp. l. vegetable oil.
In a container, combine the sourdough and water, pour salt and sugar, mix.
Pour the flour to the workpiece and knead for a minute. Let rest under a towel for 10 minutes.
Add oil and continue mixing. The dough should be soft, elastic, not sticky to your hands. We tighten the container with a film and leave it to approach for 3 hours.
After the allotted time, spread the dough on a work surface sprinkled with flour. We divide into 8 parts and form koloboks. We grease the form with oil and fold the products. Again tighten the film and leave for an hour or two. We put in the oven for 10 minutes at 200 degrees, and then lower the temperature to 180. The bread is ready.
On a note. Water is used either slightly warm or at room temperature. Otherwise, neither yeast nor sourdough will work.
Every hostess has bread on the table, depending on tastes and possibilities, it can be bought or freshly baked, with or without yeast, wheat or rye. But one thing will always be the same - it is a wonderful and delicious pastries will never leave his pedestal in cooking.
Glad to welcome everyone to my kitchen!
Using my detailed step by step photo recipe, you will no doubt succeed easily and simply. Now you will see for yourself. I'll start as usual with a list necessary products for a small loaf, so to speak on trial.
INGREDIENTS
- Kefir - 200 ml
- Wheat flour - 300 grams
- Baking soda - 0.5 teaspoon
- Salt - 0.5 teaspoon
- Granulated sugar - 2 teaspoons
- Vegetable oil - 1 tablespoon
HOW TO COOK HOMEMADE BREAD IN THE OVEN
First of all, we will sift the flour. I hope you remember that in this way we saturate it with oxygen so that any of our pastries will turn out to be more magnificent.
After this mandatory procedure, pour the flour into a deep bowl. Throw in here baking soda and mix these two dry ingredients.
We also send sugar here.
And finally, pour in the kefir, which before that is slightly heated in a water bath. Warm kefir is more likely to react with the rest of the ingredients.
Stir until the dough comes together. Almost until the moment when it gathers in a lump.
It remains to add vegetable oil. We spread the dough into a cake, pour in the missing ingredient and mix them.
We put the resulting dough in a warm place, covering it with a towel (napkin) for about half an hour. On this, the preparatory process for baking bread on kefir without yeast is completed.
After the specified time, we crush the dough with our hands and form a loaf out of it, about 2-3 cm high. We make cuts along the top. We cover the sheet with baking paper, and grease the place where the bread will be placed with vegetable oil. We leave the loaf in a warm place so that it is still a little distanced for about 20 minutes.
We heat the oven to 180 degrees. We put a sheet with future bread in the center. Bake for half an hour.
This time I overdid it a little and overexposed the loaf in the oven, as a result it dried out a little, but this is only my fault, if you follow the step-by-step photo recipe, then you will get wonderful kefir-free yeast-free bread.
Yeast-free kefir bread can be easily and quickly baked at home!
I have already tried to bake bread at home, but with yeast and butter, it turned out very tasty, the recipe can be found here. But for a kilo of flour, to be honest, it was a bit too much bread for our family. We are probably small.
Now I wanted to bake bread on kefir and without yeast. I had a little kefir, about 300 ml, and from this I formed a recipe.
The recipe turned out to be very simple, from a small amount of very simple products, not time consuming, because you do not have to wait for the yeast to come up. It's simple, take it and bake!
INGREDIENTS FOR YEAST-FREE BREAD
Wheat flour - 300 grams immediately + for mixing
Kefir - 300 ml
Salt - 1 teaspoon
Sugar - 1 teaspoon
Cumin - 1 teaspoon
Soda - 0.5 teaspoon
YEAST-FREE BREAD WITH KEFIR
Today is a step by step recipe.
In a large bowl, sift the flour, add all the dry ingredients, except for soda, that is, salt, sugar and cumin.
We stir half a teaspoon of soda with kefir in a tablespoon, that is, we extinguish the soda so that there is no taste of soda in the bread. I put it in the dough.
Add all the kefir and stir well. First with a spoon, then knead with your hands. If there is not enough flour, add a little while kneading until a bun can be formed. But do not score too much with flour, otherwise the bread will be very dense.
We form a round loaf, wrap it in a film and let the dough recover a little, about half an hour. While the dough is resting, we preheat the oven to 220 degrees.
After half an hour, we interrupt the bun on the board with flour again, make cuts crosswise so that it bakes better, and put it on a baking sheet. Sprinkle with flour for beauty and the formation of a crisp.
We send it to the oven for about 50 minutes. After 20 minutes, reduce the heat to 200 degrees and leave to bake.
When time runs out, we take out our bread and pierce it with a dry toothpick, if the toothpick remains dry, then the bread is ready, you can take it out. My loaf turned out to be quite high, and I was afraid that it might not bake inside. So I turned off the oven and left the bread in there for another 10 minutes. That is, the total time the bread was in the oven turned out to be 1 hour.
As a result, it seemed to me that the crust on the bread was too hard, I soaked a clean towel, put it on the bread and left it for 20 minutes.
After 20 minutes, I was already enjoying fragrant, fresh bread on kefir. How beautiful it is to cut off the crisp, spread with butter and enjoy. Bon Appetit!
However, due to inexperience, I made a cut too deep on the loaf, so it spread like this. Tip: Try not to cut too deep.
Yes, if you do not like cumin, you can replace it with thyme, for example, I wanted to bake with cumin.
USEFUL TIPS HOW TO BAKE BREAD IN THE OVEN AT HOME
Bread should always be placed in a well-heated oven. It is better to first preheat the oven to 220-230 degrees, for the first 15-20 minutes and then reduce to 200 so that the crust does not burn.
Be sure to make cuts so that there is no unbaked crumb left.
If you have large loaves and you are afraid that the bread may not be baked, you can put a container of water in the oven under the baking sheet. So that the water has already boiled by the time you put the bread in.
If the crust of the bread turned out to be too stale, put a damp towel on the finished bread for 20 minutes.
I really like the idea of baking bread at home and I will continue to try out new recipes and share with you dear readers. And if you, like me, are not a very experienced baker, I suggest trying and learning together, as well as sharing experiences.
More experienced comrades in this matter, I will be grateful for the advice left in the comments. Join the discussion! And subscribe to the newsletter so as not to miss new interesting experiences!
And so, in addition to yeast-free bread on kefir, I recommend trying homemade bread with bran on fermented baked milk, the recipe is here and rye-wheat bread on mineral water.
In the meantime, try yeast-free kefir bread, I'm sure you'll like it!
I share with great pleasure simple recipe homemade bread on kefir, which we bake traditional way in the oven. And if you have never baked before, then I highly recommend such an exciting business, because there are many reasons for this.
Firstly, it's really interesting and you feel like a sorceress when ordinary ingredients make wonderful bread with a wonderful aroma and delicious taste. Secondly: homemade bread always comes out much tastier than store-bought. Thirdly: you are always confident in the composition of bread, freshness and usefulness, which is important in our time. You can write for a long time about all the delights of such a magnificent wheat loaf, but it’s better not to waste time, but go and make it. I assure you, having tried such bread once, you will no longer want to change it to a store-bought one.
Ingredients:
- 430 - 450 gr wheat flour
- 200 ml
- 60 ml water
- 20 gr fresh pressed yeast
- 1 teaspoon of granulated sugar
- ½ teaspoon salt
- 50 - 60 ml vegetable oil
Cooking method
We dissolve fresh yeast in warm water along with sugar and let it activate for 15 minutes, until a fluffy foam cap appears.
Then we combine the yeast mass with slightly warmed kefir, salt and sprinkle the sifted flour in parts, kneading a homogeneous and smooth yeast dough. You can knead by hand, in a bread machine or with a powerful mixer for at least 10 minutes, at the very end we pour in vegetable oil. The dough on kefir does not stick to your hands at all and it turns out soft and silky to the touch. We shift it into a bowl, cover with cling film and put in a warm place for one hour for
raising and increasing in volume by 2 - 3 times.
Then we crush and put in a greased baking dish (I use a round detachable biscuit), cover again and place in heat for proofing for half an hour.
Wheat bread cooked on kefir turns out to be very tasty, fragrant, satisfying and crispy. At the same time, unlike the store ones, it does not get stale and moldy so quickly.
You can add all kinds of toppings to the bread according to your taste. The following recipe adds cumin and soy sauce.
Products for the preparation of yeast-free wheat bread on kefir:
- Kefir - 750-1000 ml of kefir
- Wheat flour - 2.5 cups of flour per cup of kefir. Those. 937-1250 grams of flour for this recipe. It needs to be a little sticky.
- Soda, salt, sugar - 1 teaspoon each
- Cumin - 2 teaspoons
- Soy sauce - 1 tablespoon
Recipe for wheat bread on kefir:
- Mix all the ingredients in a bowl and pour them with kefir.
- Stir first with a spoon, then with your hand.
- The dough will be soft, thick and slightly sticky.
- From the resulting dough, crumple a loaf. Make cuts in it so that it bakes better.
- After that, put it in the oven, preheated to 200 degrees. Sprinkle it with flour first to make it crispy.
- Bread is baked for about 30-40 minutes, until it becomes rosy.
- Whether the bread is ready or not can be checked with a toothpick. Pierce it, and if it comes out dry, then the bread is ready.
The bread will be crispy on the outside and soft on the inside. Bon Appetit!
