Home Vegetables Healthy bread: how to make it at home. Yeast-free bread: benefits and harm. How to bake yeast-free bread at home How to bake delicious and healthy bread

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Healthy bread: how to make it at home. Yeast-free bread: benefits and harm. How to bake yeast-free bread at home How to bake delicious and healthy bread

Food prepared with your own hands, even the simplest one, is always tastier than store-bought food. For this reason, housewives are trying to master the culinary field as much as possible and learn how to cook everything, right down to bread. Previously, it was made in a Russian oven, today there is a special device for this - a bread maker. However, the oven will cope with this task no worse.

Baking bread at home

Purchasing a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you want to prepare such a product often, it is better to try baking bread at home in the oven. Basic ingredient list for short:

Wheat flour;
water;
salt;
yeast.

It is relevant for almost any recipe, including corn or rye bread, where the base will still be wheat flour. However, it is possible to replace yeast with sourdough, water with milk, introducing herbs, oil, eggs, etc. Before you start studying even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, and setting the temperature.

Dough

Firstly, the use of wheat flour is mandatory, even if you are preparing Borodino black bread - without it, the baked goods will not rise. Secondly, pay attention to the yeast - it must be fresh, preferably alive: dry rise is worse. After this, you can figure out how to knead the dough. Several conditions:

The dough must be kneaded by hand. Even if you have a special attachment for a food processor, after it you need to work on your own for 2-3 minutes.
The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
Do not use more flour than necessary: sticking of the dough at the initial stage of kneading is a lack of air.
After kneading, the future loaf is left under a towel for several hours and kneaded. This stage requires caution: warming up is light movements that release oxygen. If you knead too much with your hands, the bread will turn out heavy.
After kneading and shaping, the proofing stage begins again - short, but mandatory. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

Professionals assure that home baking requires a very powerful oven, and this is especially true for bread. Italian recipes are very demanding on this parameter, but even Borodinsky, who is familiar to Russian people, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. In this case, the oven is preheated in advance for 40-60 minutes.

Recipes

Whether it is difficult for you to bake such a product can only be determined by trying it at least once. The recipes offered below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - especially for homemade sourdough. Secrets of professionals and detailed photos of the most important steps will help you cope with them.

Rye

Nutritionists call this product one of the most useful, along with. If a person cannot do without bread at all, but wants to cause minimal harm to his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, or malt. How to cook homemade in the oven? Carefully study the technology below.

Ingredients:

curdled milk – 200 ml;
live yeast – 20 g;
granulated sugar – 1 tbsp. l.;
rye and wheat flour – 250 g each;
salt – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Make a dough by mixing sugar with yogurt and adding live yeast, which you need to mash a little with a spoon. Cover the container with a towel and let its contents stand - if the kitchen is warm, an hour will be enough.
When the dough is ready, add the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among each other. Knead with your hands - it's safer.
Add salt and vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
Preheat the oven to 230 degrees, bake for 40-45 minutes.

Without yeast

One way not to use yeast is to make sourdough, but there are so many difficulties with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. 2nd grade, or add a little spelled or rye.

Ingredients:

whey – 350 ml;
flour – 600 g;
soda – 1 tsp;
seeds - a handful;
salt - a pinch;
bran – 1 tbsp. l.

Cooking method:

Mix bulk products separately, carefully add whey.
If the dough sticks too much to the spoon during kneading, add a little more flour.
Form a large loaf and let it sit on the baking sheet for half an hour.
Bake at 240 degrees for 18-20 minutes.

On kefir

This type also exists, but is determined not by calorie content, but by the absence of yeast. It stores well, and in structure and taste it is not inferior to the classic versions. This yeast-free kefir bread in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened baked goods.

Ingredients:

kefir - a glass;
wheat flour - 2 cups;
soda – 1/2 tsp;
salt – 1 tsp;
sugar – 2 tsp;
sunflower oil – 1 tbsp. l.

Cooking method:

Sift the flour, mix with soda, sugar and salt.
Heat milk and add to dry ingredients.
Moving clockwise, mix all ingredients. When the dough, as a result of these steps, becomes homogeneous and takes the form of a lump, it needs to be kneaded for another 5 minutes.
Add oil, knead for another minute. Leave for an hour.
Knead and form into a thick, tall loaf. Make cuts.
After proofing for half an hour, bake on a baking sheet with parchment for half an hour at 190 degrees.

Sourdough

This cooking method was used for black Darnitsky bread, which was considered very healthy. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has the smell of rotting grass and a porous structure. If the aroma is weak, half the volume should be discarded and the same amount of flour and water should be added.

Ingredients:

peeled rye – 540 g;
wheat flour – 200 g;
warm water – 380 ml;
salt – 7 g.

Cooking method:

Combine 65 g of rye flour and water, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
Leave it for 3-4 hours at 30 degrees, after increasing the volume, add sifted flour (all), salt, add the remaining water.
Knead into a homogeneous dough, then work with it for another 2 minutes. Cover with a towel and let rise for an hour at 30 degrees.
Treat the inside of the mold with oil and fill with rye dough. Level the top. Let stand for 1.5-2 hours.
Baking is carried out at 250 degrees. After 15 minutes, the temperature is reduced to 220 degrees. Cooking time is an hour.

White

The most delicious bread for most is white, made from premium flour, with the addition of milk and butter. It has a delicate crumb, crispy crust and an incredible aroma of fresh homemade baked goods. This product is easy to prepare, and for a more interesting taste you should sprinkle it with sesame seeds. You can lightly fry them first to enhance the flavor.

Ingredients:

wheat flour – 650 g;
butter – 50 g;
milk – 150 ml;
water – 150 ml;
salt – 1 tsp;
dry yeast – 10 g;
vegetable oil – 1 tsp;
egg 2 cat.;
sesame – 1 tbsp. l.

Cooking method:

Warm milk with butter and water. Add yeast and leave for half an hour.
Mix all dry ingredients except sesame seeds. Combine with the dough, add vegetable oil and beaten egg.
Knead the dough for 7-8 minutes.
Let stand for 3 hours, kneading the dough twice during this time.
Sprinkle the formed buns with sesame seeds.
Bake at 190 degrees. Cooking time – 40 minutes.

With cheese

This recipe is typical for Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to make ciabatta, are afraid of the long proofing time and many difficult conditions. However, once you make Italian fragrant homemade bread with cheese yourself, you will never look at store-bought ciabatta again.

Ingredients:

dry yeast – 7 g;
flour 00 – 50 g;
premium wheat – 220 g;
warm water - a glass;
salt – 1 tsp;
extra virgin olive oil – 2 tbsp. l.;
sprig of thyme;
Parmesan – 50 g.

Cooking method:

Pour water over yeast granules and stir.
Sift flour (both types), salt, butter, chopped thyme, finely grated Parmesan into a bowl.
Pour in the water with yeast in very small portions, otherwise the gluten will not be released.
You need to knead the ciabatta dough with your hands for exactly 7 minutes, as the Italians do: with your fingers spread out, “step” on it with your palm, releasing air.
Cover the bowl with cling film and let the dough rest for 12-16 hours.
Divide into 3 parts, form rectangles.
Stretch each one on a wooden board, take the ends, fold them towards the center. Repeat this action three times.
Let stand for 1.5-2 hours, during which time preheat the oven to 250 degrees.
Place a bowl of boiling water on the lower level. In the central one - the future ciabatta.
Bake for 15-20 minutes, cool on a wire rack, wrapped in cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they remember Borodinsky’s small loaves, sprinkled with herbs (mainly cumin). The classic Soviet recipe is very energy-intensive and requires sourdough, so for a trial home experiment it is better to take a light version. This bread must be baked with steam for the first 10 minutes.

Ingredients:

wheat flour – 200 g;
rye – 400 g;
malt – 30 g;
apple cider vinegar – 10 ml;
coarse salt – 1 tsp;
sugar – 1 tbsp. l.;
dry yeast – 2 tsp;
ground cumin and coriander seeds;
vegetable oil – 2 tbsp. l.

Cooking method:

Dilute the malt with water to obtain 410 ml of liquid.
Mix all dry ingredients.
Combine with oil, vinegar and malt. Knead with your hands for 4-5 minutes.
Let the dough stand for an hour and knead.
Transfer to the mold and leave for another half hour.
Sprinkle with water. Sprinkle with coriander and cumin.
Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

With milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, the golden smooth surface and creamy aroma. The product is prepared very quickly, so this milk recipe is recommended for inexperienced housewives as a “launching pad” for culinary experiments. Additionally, you can use dry herbs.

Ingredients:

milk – 250 ml;
dry yeast – 1 tsp;
sugar – 2 tsp;
salt – 1.5 tsp;
wheat flour – 350 g;
butter – 10 g.

Cooking method:

Warm the milk and add butter to it.
Mix the dry ingredients and combine with the liquid part.
Knead the dough for 10 minutes, cover with film.
After 2 hours, knead and divide into 3 parts.
Form round buns and bake with steam at 190 degrees for half an hour.

Fast

Most of the above recipes with photos could convince you that homemade bread in the oven requires almost a whole day to do just that. Professionals assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this task, since it does not require long proofing. How is such a product prepared and what nuances does it have?

Ingredients:

warm boiled water - a glass;
dry yeast – 1 tsp. with a slide;
wheat flour – 320 g;
sugar – 1 tsp;
salt – 1 tsp.

Cooking method:

Combine all dry ingredients, mix very well.
Pour warm water over the dry mixture, use your hands to make a soft but elastic lump, which should look like in the photo - a perfect, even ball that holds its shape.
Let it stand at 20 degrees for about half an hour (you can leave the bowl under the radiator).
Gently knead and form into a round ball. Make several shallow cuts with the back of the knife on top.
After 20-30 minutes of proofing, brush the surface with milk and bake for half an hour at 200 degrees.

Corn

In the photo, this product looks more like an appetizing sweet cake than the bread that most people are used to. The pastries are very tender, so they are good not only for lunch, but also for making sandwiches with jam, chocolate spread, and soft cheese. How to bake bread from without using wheat? The instructions below will tell you about this in detail.

Ingredients:

dry yeast - 1 tbsp. l.;
corn flour – 300 g;
eggs 2 cat. - 2 pcs.;
butter – 120 g;
salt – 1/2 tsp;
milk - a glass.

Cooking method:

Mix dry ingredients.
Beat eggs, add warm milk.
Melt the butter and cool slightly.
Combine all ingredients and gently knead the dough.
Fill it into a rectangular pan lined with parchment.
Preheat the electric oven for half an hour to 200 degrees. Let the bread bake for half an hour.

Baking is very capricious, so you can’t do without knowing some professional secrets on how to cook the most delicious loaf:

Take premium flour, which contains 10.0-10.3 g of protein.
Dry yeast is diluted only with warm water - no boiling water!
The fluffiest and fastest homemade bread tends to be made on a special baking stone, which is placed on a wire rack and heated along with the oven. If you don’t have a baking stone, you can take a flat sheet of fireclay clay, but without glaze.
You can cut the loaf only after it has cooled, otherwise the crumb will begin to stick together and drag on the knife.

Video

Lately, we are increasingly faced with debates about the benefits and harms of such a necessary product for us as bread. The presence of yeast in its composition raises particular doubts: they say that it is harmful to the body, does not add beauty, and makes digestion difficult. Therefore, today we will learn how to prepare yeast-free bread in various ways, and the oven will help us with this.

Features of yeast-free bread

As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded using yogurt or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starters are used. It is these products that lift the dough and increase its volume, due to which the bread becomes soft and elastic.

Fans of a healthy lifestyle categorically do not welcome the presence of live yeast in their diet. And such baking is really very healthy. Bread contains cellulose, which has a beneficial effect on peristalsis - you will get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.

Yeast-free bread is really very healthy

Note! The low acidity of yeast-free bread is beneficial for those who have problems with the gastrointestinal tract: gastritis or ulcers. Vitamins B and PP contained in this product will relieve you of troubles with your facial skin, hair and nails.

In addition, yeast-free bread, prepared independently, is stored much longer than usual, bought in a store. Of course, if they don’t eat it as soon as they take it out of the oven (most likely, this will happen, I assure you).

Required Ingredients

As with any baking, when making yeast-free bread, the main ingredient is flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recipe recommendations: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, use flour of any cereal crops

Since live yeast is not used, plain water will not work for the dough. Instead, fermented milk products or brines are used, to which soda is added. Yeast-free bread is also prepared with sourdough. Below we will tell you how to do it correctly. If you decide to bake yeast-free bread all the time, you should always have the starter on hand.

Salt and sugar are essential ingredients for the dough. But in this case they only play a taste role. Sugar participates in the formation of dough only when paired with yeast.

Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives greatly increase the benefits of bread for our body.

Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about making sourdough.

"Eternal" leaven

There are a lot of sourdough options to suit every taste. We suggest you start with the simplest but most effective one. It will require:

300 g flour (preferably rye);
300 g of water.

Day 1. Combine water and flour in a deep bowl or saucepan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth and place in a place where it is very warm and there are no drafts. The preparation should ferment for 24 hours. Stir it from time to time and watch when small bubbles begin to appear.
Day 2. Sourdough needs feeding. Add 100 g of flour and pour in enough water so that the consistency returns to its previous state. Cover the workpiece again and return it to the same warm place for a day. Remember to stir and watch for bubbles.
Day 3. Now you can see with the naked eye that the starter is working. It increased in size and became covered with bubbles. Feed her one last time (as in the previous point) and place her in warmth again. Check from time to time: You need not to miss the moment when the starter grows to 2 times its previous volume. At this point, the mass needs to be divided in half. You can immediately use one part - prepare bread dough on it. Place the other half in a jar, cover with a lid with holes and place in the refrigerator. When necessary, take half of it, feed it again and put it in a warm place.

You should always have starter on hand

That’s the whole secret of the simplest sourdough starter, which will help you for a long time in making tasty and healthy bread.

Sourdough video recipe

Step-by-step recipes for making homemade bread without yeast in the oven

Do you think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also use your imagination, your life will not be enough to try everything. We have selected for you several common, simple and interesting ways to prepare such bread.

Classic recipe

Loaf of white unleavened bread

A very simple way to bake delicious sourdough bread with a standard set of products:

600 g wheat flour;
250 g water;
3 tablespoons vegetable oil;
2 tablespoons sugar;
2 teaspoons salt;
7 tablespoons of sourdough.

In a suitable sized bowl, combine the sifted flour, salt and sugar. Add vegetable oil and mix with your hands, rubbing. Add the starter into the resulting mixture.
Be sure to sift the flour before adding it to the dough.
Stirring constantly, add a glass of water to the dough until it begins to pull away from your palms. Cover with a clean cloth and leave in a warm place for several hours. The dough needs time to rise well (at least 2 times larger in volume). You can leave it for 2 hours in a warm water bath.
Knead the dough
When the dough has risen, knead it well and carefully place it in the mold. It should be deep, with a good margin at the top, because the dough will still rise. Leave to stand for a while and then safely place the mold in a preheated oven for 20 minutes at 180 degrees.
Let the dough rise before placing in the oven.

To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.

Video recipe for classic wheat bread without yeast

White whey bread

This bread is not only very tasty, but also filling. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:

3 cups wheat flour;
550 ml whey;
2 teaspoons sugar;
2 tablespoons vegetable oil;
2 tablespoons sesame seeds;
2 teaspoons salt;
¼ teaspoon of soda;
9 tablespoons of sourdough.

Please note that flour, whey, butter, as well as the dishes in which you will mix the dough must be warm. To warm up the flour, sift it into a suitable dry container and place in a warm (up to 60 degrees) oven.

Whey bread has been prepared since ancient times

Take a deep bowl or pan, pour 1 cup of wheat flour into it.
Pour wheat flour into the bowl
Place 9 tablespoons of sourdough on top.
Add starter
Now add the remaining 2 cups of flour, salt, sugar and soda. Pour in 250 ml of whey, preheating it, and vegetable oil.
Add other products
Mix all the ingredients thoroughly until the mixture is thick and sticky. To work with it further, you need to thoroughly lubricate your hands with sunflower oil.
Knead the dough
You can bake bread in special forms, and if you don’t have them, then simply form a loaf or small buns with your hands. Cover the molds or baking sheet with parchment paper, greased with vegetable oil, and spread the dough into equal portions. Cover with a towel and place in a warm place for a couple of hours. During this time, the dough should at least double in volume.
Line the molds or baking sheet with parchment paper
Keep an eye on the dough so it doesn't run away. It is light, quick to rise, and can easily “make legs,” as people say. Even if this happened, don't be upset. Using a sharp knife, carefully trim off any excess dough that has escaped from the mold and make a flat cake out of it. You can bake it too.
Moisten the top of the future bread with water and sprinkle with sesame seeds. Or caraway seeds, flax, sunflower seeds, anise - to your taste. Place in an oven preheated to 200 degrees. Place a tray with water on the bottom tier to prevent the bread from burning and saturate it with moisture during baking. Cooking time - 50 minutes.
You can sprinkle sesame or cumin on top of the bread.
If you like a firm crust, remove the bread immediately after it is baked. You can leave the loaf inside until the oven has cooled completely, then the crust will be soft and tender.
To ensure a firm and crispy crust, remove the bread from the oven immediately.

Look how lively and elastic the bread is. Sourdough paired with whey makes it unusually aromatic, loose, and soft.

On kefir

Kefir has long been known to us for its beneficial properties. In unleavened bread it acts as a leaven. Take the following ingredients:

This recipe makes 4 servings.

Mix two types of flour in a deep bowl - rye and wheat.
Mix both types of flour
Add oatmeal. There is also softened butter, salt and soda. Mix all products thoroughly.
Add other products
Pour in preheated kefir in a thin stream (do not overdo it, it should be warm, not hot). It's time to knead the dough. Do this carefully and slowly.
Pour in kefir
The dough will be thick, elastic, but not hard; it will slightly stick to your hands. Form a loaf, sprinkle with flour, make cuts on top, crosswise or parallel.
Form a loaf and cut it at the top

Bake the bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait until it cools completely.

Video about making yeast-free bread with kefir

In brine

Spicy and aromatic brine will be an excellent base for yeast-free bread

This bread can taste different every day. This depends on the brine included in the dough. It can be cucumber, cabbage, tomato, infused with dill, cumin, or vinegar. Some people recommend using a brine that is not very sour, others like it more spicy. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:

300 g brine;
120 g peeled rye flour;
350 g wheat flour;
1 teaspoon of soda;
10 g salt;
15 g sugar;
2 teaspoons vegetable oil;
2 teaspoons sesame or cumin.

Heat the brine a little, salt it and add rye flour and soda. Stir and leave the mixture to rise for 20-25 minutes.
Add sugar and begin kneading the dough, gradually adding wheat flour. The mass should be soft, slightly sticking to your hands. Cover it and leave it in a warm place.
The dough should double in size. As soon as this happens, place it in the mold with your hands dipped in vegetable oil. Sprinkle with sesame or cumin. Cover with a towel again and place in a warm place for 30 minutes.
Place the pan with the dough in the oven, preheated to 190 degrees. Baking takes about 25 minutes.

You can check readiness by tapping the crust. If the sound is dull but distinct, it means the bread is ready.

Bread in brine rises well and turns out tasty, aromatic, fluffy

With milk

If you don’t have much time, but there are enough products to surprise your loved ones and friends, we suggest you prepare yeast-free bread with milk with vegetable additives.

Required Products:

400 g flour;
50 g oatmeal;
175 ml milk;
175 ml yogurt;
100 g pumpkin;
3 small onions;
100 g of greens;
½ teaspoon salt;
1 teaspoon of soda;
2 teaspoons vegetable oil.

Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.

Peel the onion and pumpkin, chop and fry in oil until soft. Turn on the oven to preheat to 200 degrees.
Prepare roasted onion and pumpkin
Take a large bowl and mix in it the roast, flour, cereal, salt and soda, and chopped herbs. In another bowl, mix milk and yogurt until smooth.
Mix all ingredients in a bowl
Combine all mixtures in one bowl. Stir quickly with a wooden spatula.
Knead the dough with a spatula
Place the prepared dough into a greased pan. Make cuts at the top. Bake in a preheated oven for about half an hour.
Place the dough in the pan and make slits on top
Remove the bread from the oven. It can be served either hot or chilled.
The finished bread can be served immediately

If desired, you can add honey and nuts, cinnamon with vanilla, anise or olives to this bread.

Custard bread

A very simple recipe with a minimum of ingredients and time. You will need:

0.5 liters of boiling water;
flour - how much soft dough will take;
1 tablespoon vegetable oil;
2 teaspoons each of salt and sugar;
sourdough - 8 tablespoons.

Custard-free yeast bread is indispensable in the Lenten menu

This bread is very good with mushroom soups, which are invariably served during Lent.

Whole grain fitness bread

This bread is unconditionally classified as dietary cuisine because of the whole grain flour included in it. A very simple recipe, preparation will take you only an hour and a half, of which you personally will have to spend only 20 minutes.

Whole grain yeast-free bread

The following products will be required:

0.5 cups whole grain wheat flour;
0.5 cups wheat flour;
0.5 glasses of mineral water;
4 tablespoons of vegetable oil;
4 tablespoons bran;
1 tablespoon of cumin seeds;
0.5 teaspoon of salt.

Set of products for whole grain yeast-free bread

Prepare all the necessary products so that you have them at hand.
In one bowl, mix bran, wholemeal flour and water, add salt. Add wheat flour and vegetable oil there.
Mix all ingredients in a suitable bowl
Mix everything very quickly into a ball of soft dough. Cover with a clean cloth and leave for 15–20 minutes.
Quickly knead the dough and leave it warm for a while
Roll out the dough into a thin layer about 0.5 cm. The vegetable oil in the composition will not allow the mass to stick to the table. If this still happens, pour a handful of flour on the table.
Roll out the dough into a layer
Roll the dough into a roll. Meanwhile, preheat the oven and prepare a baking sheet by lightly moistening it with water. Place the roll on it and bake at 200 degrees for 20 minutes. After this, lower the temperature to 150 degrees and leave the bread to bake for half an hour.
Form a roll from the rolled out layer
When you take the finished bread out of the oven, wrap it in linen cloth (slightly damp), cover with plastic wrap and leave to rest for an hour.
Wrap the finished bread in a linen napkin for a while

Now you can slice your whole grain bread and enjoy its taste.

Bran loaf with soda

This kind of yeast-free bread has been prepared in Ireland for a long time. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:

500 g bran flour;
450 ml kefir (low-fat or completely low-fat);
50 g raisins;
50 g sunflower seeds;
1 tablespoon wheat flour;
1 tablespoon sesame seeds;
1 teaspoon of soda;
1 teaspoon sea salt.

Before you begin, turn on the oven so that it is preheated to 220 degrees at the desired time.

Sift the bran flour. Pour the bran that remains at the bottom of the sieve back into the flour, add salt and soda. Mix the ingredients evenly.
Mix ingredients in a bowl
Add kefir to the dry product mixture and knead the dough.
Add kefir to dry ingredients mixture
Dry the sesame and sunflower seeds in a frying pan (without oil!).
Roast the seeds in a dry frying pan
Soak the raisins in water for 5 minutes and squeeze.
Soak the raisins and squeeze them out
Add all this to the dough, knead well.

Day after day we work to earn our bread and butter. We greet guests at the door with bread and salt. We ask for “bread and circuses.” We break bread and share with our neighbors. We see you off on your way with bread and remember the departed. Bread is everything to us.

It is believed that the first bread appeared in the Neolithic era. Our ancestors mixed flattened, partially crushed grains with water and baked them on hot cobblestones. But how did humanity get from these prehistoric flatbreads to the bread as we know it now?

The art of baking was widely developed in Ancient Egypt. The fact is that it was the Egyptians who discovered the secret of sourdough bread. According to legend, one of the slaves was entrusted with baking traditional flour tortillas. The baker kneaded the dough (and it was in the monstrous sun), but was forced to leave. When the would-be cook returned, he discovered that the dough had turned sour. Trying to hide his mistake, the poor fellow crushed the dough and hastily put it in the oven. The result was the fluffiest bread ever baked. The idea was quickly picked up by the ancient Greeks, and the fame of the newfangled fluffy bun spread throughout the ancient world. The Roman Empire even had large public ovens for mass production of beloved baked goods.

Unfortunately, mechanized factories and bread factories that mushroomed around the world at the end of the 19th century virtually brought home baking to a standstill.

The invention of the bread machine twenty-seven years ago finally destroyed the old tradition. But admit it, how much you want real bread, cooked with love, with soul!

So that when we break a loaf, the table is strewn with crispy crumbs, and the smell brings pleasant thoughts about a country oven and a glass of fresh milk... And only a catastrophic lack of time stands in our way.

But what if there was a recipe that required little effort but guaranteed delicious homemade bread? It exists and is as simple as all ingenious things! Let's get started?!

Necessary:
3 cups wheat flour (375-405 g)
1.5 cups water (375 ml)
1/2 tsp. dry instant yeast
1 tbsp. sea salt

How to cook:
1. In a large bowl, combine flour, yeast and salt. Mix the mixture thoroughly for a minute using a whisk, saturating the flour with oxygen.

mix dry ingredients with a whisk

2. Add warm water (about 40°C).

pour water

Stir well. You can use a spatula or spoon, but as they say, dough loves your hands. Don't be afraid to get dirty, the yeast needs our warmth and care. This has a beneficial effect on both the fermentation process and the taste of the bread.
3. Cover the bowl with cling film and place in a warm place for 12-18 hours.

cling film

Do not allow drafts under any circumstances! Don't worry if the dough only took 11 hours to rise. Or even 24 hours.

The bread will be equally delicious in any case.
4. Preheat the oven to 240°C.
5. Place the dough on a heavily floured towel.

place the dough on a towel

Using the edges of the towel, form into a round loaf.

cover the dough with a towel

You can also do this with your hands, using a spatula or knife to help bring together the sticky dough.
6. Cover the dough with a towel and leave for 30 minutes.
7. Heat the loaf pan in the oven for 10 minutes. We used glass heat-resistant 3 liter mold with lid. If you don't have such a mold, you can use a cauldron, an enameled cast-iron pan with a lid, or any heat-resistant bowl. The utensils used must be thick-walled!
8. Remove the hot pan from the oven. Carefully place the dough into it, turning the towel over.

put the dough in the pan

You can make cuts on the surface of the bread with a sharp knife for a more aesthetic appearance.
9. Close the mold with a lid. If your pan does not have a lid, you can use foil to tightly “seal” the pan. In this way we “block” the vapors inside the pan, which will ensure even distribution of heat over the entire surface of the bread, and will also allow the formation of a pleasant crispy crust.
10. Bake for 30 minutes covered and another 15 minutes uncovered until deep golden brown. When tapped, the finished loaf should make a hollow sound.
11. Cool completely on a wire rack before slicing. Do not under any circumstances crush or break hot or warm bread, it may settle!

Bread has long been considered the main attribute of both everyday and festive tables. Nowadays there is a huge selection of bread products in stores, but are they all healthy? Bread made at home is much safer and tastier. Moreover, this activity is so exciting! It is not necessary to get a bread machine and buy a lot of cookbooks to try baking, for example, sweet or yeast-free bread. The main thing is not to limit yourself and not be afraid to experiment!

Bran bread

Bread with added bran is considered the most healthy due to the large amount of vitamins, minerals and plant fiber it contains. Bran has a cleansing effect on the body and lowers blood sugar levels, so this bread is useful for a number of diseases. You can experiment with different types of flour and thereby vary the taste.

Ingredients:

Flour (whole grain or wheat) 4 cups
bran 4 cups
kefir (or other fermented milk product) 3 cups
vegetable oil 5 tbsp.
soda 1 tsp
salt 1 tsp

Cooking method:

1. Preheat the oven to 200 C. Mix all dry products together. Mix liquid products in another cup. Then pour the liquid mixture into the dry one.

2. Knead soft dough. Then we divide it into small balls.

3. Place the balls on a greased baking sheet. Bake the bread for about 20 minutes, then turn the buns over and bake for another 10 minutes.

There is nothing more seductive than the aroma of fresh bread just out of the oven. It is absolutely impossible to resist this alluring smell and characteristic texture of homemade bread! But baking bread at home is so labor-intensive, right? But no!

We usually publish tips regarding choosing and purchasing products. But not today! Today we suggest you not go to the store at all, or at least go for a couple of ingredients if you suddenly don’t have them at home. Going to the store this time will be very budget-friendly!

We will tell you three simple recipes for three different types of healthy bread that your loved ones will definitely love!

Whole wheat bread

This recipe is a real find for those who like to cook quickly and tasty. Plus, a loaf of this bread will cost you less than bread from the store - and yes, it will be hot and fragrant! But most importantly, you will know exactly what your bread is made of. And it will be made from, and at the same time it will be soft, fragrant and not at all dry.

If you love sandwiches, this bread is just what you need!

Honey Whole Grain Sandwich Bread

4 and a quarter cups whole wheat flour
1/2 teaspoon salt
one and a half glasses of warm water
1/4 cup honey
2 tablespoons olive oil or melted butter
2 and a quarter teaspoons dry yeast

In a large bowl, combine flour and salt. In a separate bowl, mix honey with water until completely dissolved. Pour the yeast into the resulting sweet water and let it ferment for 3-5 minutes. Pour the yeast liquid into the bowl with the flour, add the butter and stir with a sturdy wooden spoon (if you have a stand mixer with a bowl, you can use that). When it becomes difficult to stir with a spoon, start doing it with your hands. Once the mixture is smooth, knead the dough with your hands for about 8 minutes, during which time it should become smooth and elastic. Cover the bowl with the dough with a damp towel and let it rest until it doubles in size.
Punch down the dough and turn it out of the bowl onto a table that has been previously sprinkled with flour. Knead the dough for 2-3 minutes. Give it the shape of a loaf (to do this, roll it into a “sausage” and fold the ends down) and place it in a greased pan. Cover the dough again with a damp towel and let it rise for half an hour. Remove the towel and place it in the oven or oven preheated to 200 degrees for 30 minutes. When the bread turns golden brown and you can tap the crust and hear an “empty” sound, the bread is ready! Remove it from the pan and let it cool slightly before cutting.

Focaccia

Focaccia is a fragrant Italian bread that is golden and crispy on the outside, but soft and airy on the inside. It's a great addition to many dishes, from soup to pasta, and simply dipping the focaccia in some seasoned olive oil is very, very tasty. The focaccia is dense and doughy, making it so easy to pick up the sauce off the plate! Often focaccia is prepared on a dough that needs to sit overnight. But we have found a simple recipe for you that will allow you to bake the same thing, only quickly.

Focaccia

3 and a quarter cups flour (wheat, whole wheat, unbleached)
2 and a quarter teaspoons dry yeast
1 tablespoon sugar
1 teaspoon salt
1/4 cup olive oil (note: only part of it will go into the dough!)
1 and 2/3 cups very warm water
coarse salt (as well as other spices to taste)

Combine flour, undiluted yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water. Stir until smooth. Place the dough in a greased 33x22 cm pan. Grease your hands with oil to make it easier to evenly distribute the dough into the pan.
Cover the dough with a cloth and let it rise for half an hour.
Remove the cloth and make indentations in the dough using the handle of a wooden spoon or your finger. Drizzle the dough with the remaining olive oil and sprinkle with coarse salt (add any other seasonings you like - dried rosemary is ideal, for example).
Cover the dough again with a cloth and let it rest for another 15 minutes, during which time it will rise a little more. Preheat the oven to 200 degrees.
Bake the bread for 30-35 minutes until light brown. Then remove it from the pan and be sure to let it cool before cutting.

French baguette

The famous crunch of a French roll, that very long one, covered with a fragile crust and soft inside - the most enchanting sound in the world! The baguette can be eaten just like that, with different dishes, it can be cut lengthwise and made into a delicious sandwich. You can slice it crosswise and make garlic bread or bruschetta. This is a song, not bread!

We suggest you try baking a simplified version of the French baguette, since the original version is very difficult to make.

French baguette

1 and a quarter glass of warm water
2 teaspoons sugar
1 teaspoon salt
3 or 3 and a half cups unbleached flour
one and a half teaspoons active dry yeast
1 egg

Place the yeast and sugar in a large bowl and stir in the warm water until completely dissolved. Add salt, and then gradually add as much flour as you can stir into the dough. It may take you less than three glasses, or perhaps more. The main thing is to end up with a soft, pliable and not too sticky dough. Knead it on a floured counter for 6-8 minutes, or until the dough is smooth and elastic.
Place the dough back into the bowl and cover with a towel. Let it rise for an hour or until it has doubled its original volume. Shake the dough out of the bowl onto the counter and divide it into two equal parts. Roll out each piece, trying to give it a triangular shape (not necessarily perfectly flat) approximately 20x25 cm. Roll the triangle into a bagel, starting from the long side. Fold the ends under so they don't stick out and shape your giant bagel into a baguette shape. If the edges of the roll and the top corner of the triangle do not stick, press them with your fingers lightly moistened with water. Otherwise, the baguette may roll out during baking.
Place the baguettes on a greased baking sheet and leave them for 30 minutes to rise a little more. Meanwhile, preheat the oven to 200 degrees and beat the egg with a teaspoon of water. Before placing the baguettes in the oven, brush the top of each baguette with beaten egg and make 4 diagonal cuts with a sharp (serrated) saw blade. Bake for 20-25 minutes or until golden brown. Before serving, place baguettes on a wire rack and let cool.