Home Main courses Yeast rye dough on kefir. Homemade kefir bread without yeast in the oven. Yeast-free wheat bread on kefir

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Yeast rye dough on kefir. Homemade kefir bread without yeast in the oven. Yeast-free wheat bread on kefir

Rye bread can be prepared with both water and whey, but it is kefir that will give home baking characteristic pleasant sour taste. Therefore, today we have a recipe for rye bread on kefir.

We will cook it in the most ordinary oven, using the most ordinary products. This recipe includes one teaspoon of sugar - this is quite a bit and will not hurt the figure, but if you are on a strict diet, cook Rye bread sugarless.

Ingredients (500-600 g of bread):

Wheat flour (150 g);
- peeled rye flour (250 g);
- kefir (200 ml);
- water (150 ml);
- dry yeast (1 teaspoon);
- sugar (1 teaspoon);
- salt (1 teaspoon);
- olive oil (1 tablespoon).

1. First, let's prepare the liquid part of the dough. Warm water (up to 30 degrees) is added to kefir. Pour salt into the resulting composition, then sugar, mix the components well.

2. Wheat and rye flour must be sifted without fail. We combine two types of flour and sprinkle the mixture with dry yeast. Thoroughly mix the ingredients so that the yeast is evenly distributed in the flour mixture.

3. We make a recess in the flour slide and gradually begin to introduce the liquid component into the dry part of the dough. If necessary, a little water can be added to the dough if the bun turns out to be too tight during the kneading process. Work with the ball lasts about five minutes. The dough should be homogeneous, elastic, smooth. We cover the gingerbread man with a napkin (film) and leave it to “rest” for 30-40 minutes.

4. At the next stage, crush the bun with the addition olive oil. We continue to influence the ball until the dough completely absorbs all the oil. This process usually takes two to three minutes.

5. Next, place the gingerbread man in a suitable container, which can be warmed up a little beforehand, and determine it in a secluded place for proofing. The workpiece must be covered with a towel (napkin, film). In 1.5-2 hours, the bun will rise well, its volume will double.

6. On the table, crushed with flour, lay out the approached bun and form a rounded loaf out of it. We shift the future rye bread onto parchment paper and, covering it with a napkin (film), leave it for 30-40 minutes for the final proofing. We set the temperature in the oven to 200 degrees and place a baking sheet in it. On a hot baking sheet, carefully drag the parchment with the workpiece. Before you send the bun to bake, you need to abundantly irrigate the walls of the oven with water. After 40 minutes, rye bread on kefir will be ready.

Bread without yeast. How many people use it in food, replacing the usual muffin? Yes, because they taste similar, and this option is also useful. Yes, and making yeast-free bread on kefir in the oven is much easier.

So, if you can’t imagine any soup without bread, but you don’t want to gain weight, then give preference to the yeast-free version.

Benefit

Simple and tasty yeast-free kefir bread cooked in the oven is not only a saving for the budget, but also a benefit for the body.

The absence of yeast allows the product to be better absorbed by the body, in connection with which digestion, intestinal microflora are normalized, and fat deposits do not accumulate.

This product is especially suitable for people who count calories, since it has a meager concentration of fats and carbohydrates, and the number of calories per 100 grams is only 177.

Unleavened bread has a rich composition, represented by vitamins of several groups, macronutrients, fiber and niacin.

Regular consumption of bread without yeast reduces the risk of diabetes.

Indications for use

Yeast-free bread on kefir, cooked in the oven, belongs to the category useful products, which not only improve the condition of the body, but also contribute to weight loss. It is shown not only to losing weight people, but to all those who simply monitor their health. And all because:

a sandwich with yeast-free bread in the morning will energize you for the whole day;
the product works as a detoxifier, removing toxins from the body without disturbing the intestinal microflora;
fills the body beneficial substances;
normalizes bowel function, helping to eliminate constipation, dysbacteriosis, flatulence.

With all the benefits of homemade bread without yeast, it is still impossible to abuse it. Recommended daily rate- 150 grams.

Homemade yeast-free bread on kefir, cooked in the oven, will bring pleasure from eating, if you correctly follow not only its recipe, but also listen to the recommendations that will improve the quality of baking.

Flour of any kind and type should be sifted before kneading the dough.
Soda can be added in two ways: either in sifted flour or in kefir. In the latter case, when extinguishing occurs, you need to leave this process for 7-10 minutes.
Do not get carried away with kneading the dough. It should not be dense, soft and elastic, but not the same as for dumplings, for example.
To strengthen taste qualities bread without yeast, seeds, sesame seeds, olives, etc. can be added to it.
Bread fashioned from dough should always be sent to a well-heated oven. Moreover, initially it is better to warm it up to 230 degrees, and after the first 10 minutes of baking, lower the temperature to 200 ° C.
Be sure to make cuts on the workpiece, 3-4. This is to ensure that the pastry bakes better inside. But they should not be too deep, otherwise the bread will "spread".
If you get a large loaf, there is a risk that the crumb will not bake inside. Then, in order to eliminate risks, heat-resistant dishes with boiling water are placed in the oven under a baking sheet. This will contribute to the steaming of the bread and 100% of its readiness. Moreover, inside it will be baked, and the crust on top will be crispy, but not stale.

What ingredients are needed? simple recipe

A simple recipe for yeast-free kefir bread cooked in the oven is within the power of everyone, even beginners, the main thing is to stock up necessary ingredients.

Wheat flour - 300 grams (but do not remove the flour far, it will take a little more to mix).
Kefir of any fat content - 300 ml.
Sugar and salt - a teaspoon.
Cumin - a teaspoon.
Soda - 1/2 teaspoon.

Recipe for yeast-free bread on kefir in the oven

Sift the flour into a deep bowl, preferably twice.
After that, all bulk ingredients are added, with the exception of soda.
Pour kefir into a tablespoon. The specified amount of soda is added to it. That is, the quenching process is carried out. After that, the contents of a tablespoon are added to a common bowl.
Stir, pour the remaining kefir.
Using a spoon, stir the dough in a bowl, then pour a little flour onto the work surface (table) and pour the dough onto it.
So that the dough does not stick to your hands, they are lightly greased with vegetable oil.
Knead the dough with your hands, adding flour in small portions. This is necessary in order for the dough to mold better. But you should not overdo it with flour, otherwise the dough will turn out to be too dense, and this will affect the bread.
Once the dough is kneaded enough, it is molded into a round loaf.
Cover it with cling film or a towel so that it "rests" a little. Half an hour will be enough. And during this time, you can preheat the oven by setting 220 ° C.
After 30 minutes, the dough is again kneaded a couple of times, shaped into a "kolobok", and two cuts are made crosswise on top.
Lay the future bread on a baking sheet, sprinkled with a little flour on top to make it crispy.
Send the dough to the oven for 50 minutes. At the same time, the temperature is not reduced, yet.
After 20 minutes, the temperature is reduced to 200 degrees.
After a while, the bread is taken out and its readiness is checked with a toothpick. If it remains dry, the bread is completely baked. If not, then return it back to the oven, which has not yet cooled down, for 10-15 minutes.

After that, yeast-free bread on kefir, baked in the oven, is ready.

Recipe for homemade rye bread without yeast

Rye bread, both with and without yeast, is considered healthier than white bread. You can cook it at home in the oven.

Rye yeast-free bread on kefir in the oven is prepared from the following food set:

rye flour - 200 grams;
kefir - 300 ml;
wheat flour - 100 grams;
salt and sugar in a teaspoon;
soda - 0.5 teaspoon.

Cooking:

Flour, both wheat and rye, is sifted. Pour into a common bowl.
Salt and sugar are poured into the flour.
Soda is quenched with a small amount of kefir.
Kefir is poured to bulk ingredients.
First, knead the dough with a spoon in a bowl.
Then spread the dough on the table and knead it with your hands.
Leave the dough for 40 minutes, and in the meantime, preheat the oven.
Spread the dough on a baking sheet, not forgetting to make cuts, sprinkle with flour.
Bake bread for 50 minutes. Moreover, 20 minutes at 230 ° C, and the remaining half an hour at 200 ° C.
Check the readiness of baking using the method from the recipe above.

Irish bread without yeast

Irish yeast-free baking differs in that it includes wheat flour with bran or in tandem with rye flour. And also flavoring ingredients are added: seeds, raisins, etc.

The recipe will need:

flour - 500 grams;
kefir 1% - 450 ml;
salt and soda - 1 tsp each;
roasted seeds, raisins, nuts - 50 grams each.

And now step by step recipe yeast-free bread on kefir in the oven:

Combine all ingredients in a bowl and mix with a spoon.
Add seeds, nuts, raisins or other flavors and mix.
Knead the dough with your hands, giving the desired shape at the end of the process. Make cuts at the top.
Spread the bread on a baking sheet, sprinkling liberally with flour.
Bake for 45 minutes at 200 degrees.

Bread from whole grain flour on kefir

This version of yeast-free bread is highly nutritious and is prescribed for diet food. And if you add flavoring additives to it (nuts, seeds, for example), then the benefits of bread will only increase.

For cooking you need:

whole grain flour - 450 grams;
kefir - 400 ml;
seeds or something else - a tablespoon;
soda and salt - 1 tsp each.

Yeast-free bread on kefir, baked in the oven, is prepared as follows:

Everything is mixed in a deep bowl. Soda must first be repaid with a small amount of kefir.
Stir the mixture, introducing flavoring additives into it in parts.
Next, knead the dough well by hand, and then leave it to “rest” for 20 minutes.
The oven is brought to a temperature of 230 degrees.
Put the dough on the prepared baking sheet, sprinkle with flour on top.
Bread is baked for 45 minutes, and after the first 15 minutes the temperature is reduced to 200 ° C.

With bran

Yeast-free kefir bread prepared according to this recipe with a photo, baked in the oven, is considered the most useful and dietary of all presented. And also it works like a brush, removing toxins from the body.

The following ingredients are useful for making yeast-free bread with bran:

flour - 400 grams;
bran - 400 grams;
low-fat kefir - 1.5 cups;
vegetable oil - half a glass;
salt and soda - half a teaspoon each.

Steps for kneading and baking bread:

Pour kefir and oil into a deep bowl.
Free-flowing ingredients are gradually introduced into the mixture of liquids, stirring constantly.
Then the dough is well kneaded by hand.
The oven should already be preheated.
Place the shaped bread on a baking sheet, sprinkle with flour on top.
Sent to the oven for 40-50 minutes at a temperature of 200 ° C.

On cornmeal

Bread without yeast on cornmeal will turn out crispy and dietary. A minimum food basket is required. Namely:

wheat flour - 200 grams;
corn flour - 200 grams;
kefir - 400 ml;
egg - 1 pc.;
salt - 0.5 tsp;
sugar - a tablespoon;
soda and baking powder - a teaspoon;
vegetable oil - a quarter cup.

The preparation of yeast-free cornbread consists of several stages.

All dry ingredients are combined in one container.
In another container, the liquids and the egg are combined.
Next, the liquids are poured into bulk and first knead with a spoon.
Then the dough is dumped on the table and kneaded by hand.
Leave the dough to rest for 15-20 minutes.
Preheat the oven to 200 degrees.
Approached test give the desired shape. Several cuts are made at the top.
Transfer the still raw bread to a baking sheet, sprinkling the top with flour.
Send the bread to the oven. The first 10 minutes are baked at 200 ° C, and the remaining 20 at 180 ° C. The baking time may need to be extended. This is the case if the bread inside is not baked thoroughly. Then for another 15 minutes it is sent back to the hot oven.

Cooked bread will turn out fragrant, with a crispy crust. If the crust turns out to be too stale, but the bread is covered with a damp towel for 15 minutes. This will make her softer.

Rye bread is certainly one of the most interesting products both in terms of taste and in terms of preparation.

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of the technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties- it is rare that something disappears from the table at such a speed, but if there are hot rye flour loaves, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are many technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, with specially prepared sourdough or brewed.

All this variety is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly defined proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different recipes there is no test, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the dough that has increased in volume, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process, hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

11. Bake such bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Choux rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and heat to 220 degrees.

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave it for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

1. Dilute a part of the flour (full four tablespoons) with one hundred milliliters cold water, achieving a consistency similar to thick sour cream.

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

4. Please note that the sourdough should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.

5. On the third day, the sourdough acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, if necessary, dilute with water and leave again for a day. Completely sourdough will be ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and tightly close the rest, put it in the refrigerator for storage.

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaced by dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave for 5 hours to approach. In the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the dough that has come up by this time.

3. Pour spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill out the forms with a test by one third.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake from 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 gr. white and 250 gr. rye, coarse flour;

Purified, non-aromatic oil - 1 tbsp. l.

200 ml curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Dairy products Warm up to room temperature ahead of time.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Pour the rye and baker's wheat flour into a mixing bowl, gradually add the yeast and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

5. Properly kneaded dough is elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

7. Pour in a little and evenly the oil, knead with your hands until completely absorbed.

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form a round loaf out of it.

10. Transfer it to parchment in a roasting pan and leave, covered with a towel, for half an hour, for the final "proofing".

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with the dough in the oven, sprinkle it with plenty of water on the walls.

Quick, yeast-free, rye bread at home in the oven on kefir

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour- two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. Do not do this on the stove or in microwave oven, best of all on a battery or by putting a container with sour milk in warm water.

2. Then mix salt, granulated sugar and mixture provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.

5. After that, make a longitudinal cut and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread from half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, about 8 g;

50 grams of malt;

300 ml of water (in tea leaves);

Baking flour - 650 grams;

10 grams of fresh (bread), or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the tea leaves for the dough. Grind seasonings in a mortar. Add all rye flour, water and mixing well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

3. Before kneading the dough, soak pitted raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

6. After two hours, move the dough onto the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough into a mold or just on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking, and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the roaster with the dough, the walls oven sprinkle abundantly with water.

When kneading the dough, you must strictly observe the recommended proportions. The crumb of rye bread baked from too liquid dough turns out sticky and too wet. From thick - too dense and quickly stale.

. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

If you have a knack for baking, try making bread out of two various kinds dough - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

Bread on kefir turns out to be especially lush and fragrant. In this case, it is not only the excellent characteristics of baking that attract. The simplicity of the technology and the process, devoid of long proofing, captivate housewives no less than the delicious taste of a ruddy product.

How to bake bread on kefir?

In order for homemade kefir bread to be a success, you should correctly follow the recommendations of the recipe and the indicated proportions of the components, and also remember the following:

The flour must be sifted before kneading the dough.
Soda is added to kefir and left to simmer for 5-10 minutes or, depending on the recipe, mixed into flour.
Do not make the dough too dense by adding an extra portion of flour. So that the base does not stick, lubricate your hands when kneading with vegetable oil.
Any recipe can be supplemented by adding roasted seeds, nuts, dried fruits, sun-dried tomatoes or chopped olives to the dough.

Bread on kefir without yeast in the oven

Bread on kefir without yeast is prepared in an elementary way, but it turns out to be lush and soft inside, with a ruddy, crispy crust on the outside. It will take no more than 10 minutes to knead the dough, another 40 minutes will be needed for heat treatment basics. In total, after 50 minutes, a ruddy bread loaf will be fragrant on your table.

Ingredients:

flour - 2 cups;
kefir - 1 glass;
soda and salt - 1 teaspoon each;
refined vegetable oil - 3 tbsp. spoons.

Cooking

Salt and soda are dissolved in kefir, flour is gradually added and kneaded, lubricating hands with vegetable oil.
After obtaining a homogeneous texture of the flour lump, it is transferred to an oiled form and sent to bake in an oven preheated to 200 degrees.
After 30-40 minutes, quick kefir bread will be ready.

Bread on kefir without yeast in a bread machine

Yeast-free bread on kefir can be prepared without difficulty and hassle using a bread machine. The product will become most useful if you replace part of the wheat flour premium whole grains, add oatmeal, crushed flax seeds and dried fruits. It is better not to use soda, replacing it with baking powder.

Ingredients:

wheat flour and whole grain - 1 cup each;
hercules - ¾ cup;
dried fruits and nuts - 1 cup;
kefir - 1.5 cups;
refined vegetable oil - 4 tbsp. spoons;
flax and sesame seeds, bran - 3 tbsp. spoons;
liquid honey - 1 tbsp. a spoon;
salt - 1 teaspoon;
baking powder - 2.5 tsp.

Cooking

Flax seeds are ground in a blender or coffee grinder and fried in a dry frying pan with bran and sesame seeds.
Kefir, honey and butter are mixed, poured into a bread machine container.
Dry ingredients mixed separately in a bowl are added, supplementing them with dried fruits and nuts prepared in advance.
Turn on the "Cupcake" or "Baking" mode.
After the signal of the device, bread on kefir in the bread machine will be ready.

Rye bread on kefir without yeast

On kefir it is more useful than white, it has more low calorie and high nutritional value. Such pastries are prepared in three counts from simple and affordable ingredients. The main thing is not to overdo it with the addition of flour and stop in time, leaving the texture of the dough soft and slightly sticky, lubricating your hands with butter when kneading.

Ingredients:

rye flour - 200 g;
wheat flour - 100 g;
kefir - 300 ml;
salt and granulated sugar - 1 teaspoon each;
soda - ½ teaspoon.

Cooking

Salt and sugar are mixed with two types of flour, a little quenched soda is added, kefir is poured in and kneaded first with a spoon, and then with your hands.
Let the dough lie down under the film for 30-40 minutes, transfer it to a mold or onto a baking sheet, sprinkling generously with flour.
Rye bread is baked on kefir for 50 minutes at 200 degrees.

Irish kefir bread

Irish kefir soda bread can be made with bran wheat flour or with the addition of a rye product. It turns out very tasty if you add raisins, roasted sunflower seeds, pumpkin, sesame seeds or chopped nuts to the dough. You can bake the product simply on a baking sheet sprinkled with flour or in a mold.

Ingredients:

flour - 500 g;
low-fat kefir - 450 ml;
seeds, chopped nuts and raisins - 50 g each;
salt and soda - 1 teaspoon each.

Cooking

Flour is mixed with salt and soda, kefir is added, kneading is made.
Add seeds and raisins, knead again.
Bread is decorated, giving the dough the desired shape, and placed on a baking sheet or in a mold, sprinkled with flour.
Irish bread is baked on kefir for 45 minutes at 200 degrees.

Bread from whole grain flour on kefir

Whole-grain bread on kefir has a high nutritional value and is indicated for inclusion in the diet for dietary nutrition. Such pastries are especially useful and at the same time extremely nutritious if they are decorated with the addition of seeds, nuts and dried fruits, however, the calorie content of such a product increases markedly.

Ingredients:

whole grain flour - 450 g;
kefir - 400 ml;
seeds, nuts (optional) - 2 tbsp. spoons;
salt and soda - 1 teaspoon each.

Cooking

Mix flour, salt and quenched soda in a bowl.
Kefir is poured in and a soft and homogeneous dough is kneaded.
If desired, dip the flour ball in the seeds, pressing them into the dough, spread the resulting workpiece on a baking sheet sprinkled with flour or in a mold.
Bake on kefir until cooked and golden brown at 200 degrees.

Corn bread on kefir

To bake healthy and tasty incomparable on kefir in the oven, you will need a minimum set of products and quite a bit of free time. The result of minimal costs will be an appetizing fragrant loaf of ruddy color on the outside and sunny, yellow on the cut.

Ingredients:

corn and wheat flour - 1 cup each;
kefir - 350 ml;
salt - ½ teaspoon;
baking powder and soda - 1 teaspoon each;
granulated sugar - 1 tbsp. a spoon;
egg - 1 pc.;
vegetable oil - ¼ cup.

Cooking

Dry and wet components are combined and mixed in two containers.
Connect the two bases together and mix until maximum uniformity.
Spread the resulting base in an oiled and floured form and bake in the oven for 30 minutes at 180 degrees.

Bread with bran on kefir

Kefir bread in the oven, prepared according to the following recipe, is as useful as possible and, with moderate use, will not only not add extra pounds, but, on the contrary, will rid the body of toxins, improve peristalsis and speed up metabolic processes. This is due to the bran added to the dough during kneading.

Ingredients:

flour - 2 cups;
bran - 2 cups;
low-fat kefir - 1.5 cups;
salt and soda - ½ teaspoon each;
vegetable oil - ½ cup.

Cooking

In a mixture of kefir and vegetable oil add soda, salt, bran and flour and knead.
They give the flour coma a neat shape, laying it on parchment, on a baking sheet and bake bread on kefir at 200 degrees for 30-40 minutes.

Kefir bread with yeast in the oven

If you cannot imagine your existence without the aroma characteristic of yeast baking, then the following bread recipe is especially for you. Its execution will allow you to get a fragrant ruddy bread with a soft, surprisingly fluffy crumb. You can use both wheat and rye, whole grain flour.

Ingredients:

water - ½ cup;
kefir - 400 ml;
flour - 800 g;
salt and dry yeast - 2 teaspoons each;
granulated sugar - 2 tbsp. spoons;
vegetable oil - 4 tbsp. spoons.

Cooking

Pour the yeast with warm water, add a little sugar and leave for 10 minutes.
Warm kefir and other components are added, kneaded, adding oil, until a homogeneous and plastic texture of the base is obtained.
The container with the dough is left warm for a couple of hours, after which it is punched down, neatly shaped and placed on an oiled and floured baking sheet or in a mold.
Bake bread on kefir with yeast in a humidified oven for 30-40 minutes.

Bread on kefir in a slow cooker without yeast

Even easier to cook. Moreover, the ideal result will be when using any flour: wheat, rye, corn or a mixture of several types. The taste of baking can be enriched by sprinkling the dough itself or products on the outside with cumin, coriander seeds or fragrant dry herbs.

Pour the required amount of kefir into a cup, add soda, sugar and salt, beat well with a whisk and leave for 10-15 minutes. During this time, small bubbles should form on the surface from the interaction of soda and kefir.

Sift flour into a cup with kefir mixture, not all at once, but about ¾ of the required amount.

Be sure to sift the flour, this makes it looser, which will facilitate its kneading when kneading the dough.

Using a wooden spoon, start kneading the flour with the kefir mixture until smooth.

When kneading with a spoon becomes difficult, put the flour mass on a cutting board sprinkled with flour.

Adding portions of the remaining flour, knead with your hands a smooth, non-sticky dough, which is shaped into a ball and placed in a cup. Cover the cup with the dough with a clean towel and leave for 30-40 minutes.

On a note

The amount of flour may need more or less, depending on the density of kefir. If the kefir was liquid, then more flour would be needed, and less if the kefir was thick.

Divide the dough into 2 equal parts about 260 grams each. Place each part of the dough, giving it an oblong shape, into a baking dish lined with parchment.
Note: The amount of dough mixed from the declared ingredients is intended for 2 baking dishes measuring 5 * 10 centimeters. If desired, you can take one larger form.

Bake soda bread in an oven preheated to 180 degrees for about 35-40 minutes, until browning and readiness, which can be checked with a wooden skewer, which, stuck in the middle of the bread, should come out dry.