How to bake bread at home quickly. How to bake rye flour bread at home

What should a home smell like? Comfort, love, care and ... bread! Warm, fresh (fresh from the oven!) With a ruddy crispy crust. In our modern houses and apartments there is no Russian oven, from which grandmother's hands took out fragrant round bread.

But you can create real magic with the help of modern kitchen gadgets - an oven or oven... What is needed for this? Torment, patience, a few simple, but very important tips-tricks (for the younger generation - life hacks!).

Main ingredients and flavors

Delicious homemade bread in the oven without high-quality flour will not work. The result depends on its grade, amount of gluten, ripening period, ash content, moisture content. , wheat, finely ground, whole grain - different flours for different breads.

Buns, loaves, cakes with white airy crumb will be made from premium wheat flour. Lunch bread is best prepared from whole grain flour- there will be more benefits from such a bread. All the strength of the grain is preserved - its shell is ground together with the inner part of the grain. Replacing some of the wheat flour with rye, we get a fragrant, beloved by all "little chernyashechka". By increasing the content of rye flour, the rye flavor and aroma of the bread can be enhanced.

Important! Before cooking, the flour must be sieved. Saturated with oxygen, it will give a quick rise of the dough and an airy structure of the finished product.

Bakery products with various additives are gaining more and more popularity: corn, oatmeal, buckwheat, soy, pea flour, seeds, nuts, dried fruits, vegetables, olives, spices and herbs. Such additives make the taste of baked goods varied, rich, and unusual. Fitness bread, focaccia, ciabatta, bran, onion - the basis for them is the dough prepared according to the basic recipe, with all kinds of additives.

Yeast and water are essential ingredients for making bread. The yeast must be fresh, check the expiration date before buying. Instead of water, you can use whey or yogurt. They don't have to be cold. The ideal option is 35-37 degrees.

Cooking methods: sponge, unpaired, yeast-free

Same ingredients, but completely different taste of the finished product. It's all about the way. The safe method is simpler - all products are combined and mixed. When rising, the dough is crumpled 2-3 times, the molded products are exposed for proofing. The last step is baking.

The spam method is more troublesome. How to make dough bread? Yeast is first diluted in a small amount of warm water with the addition of a portion of the flour. The mixture is left for 1-2 hours for the yeast to start "working". The finished dough is mixed with the rest of the ingredients, waited for rise and baked. Dough makes the structure of the bread denser, reveals all shades of taste - with a barely noticeable and pleasant sourness.

Another option is not to use yeast. Sourdough is prepared from flour and water (4 tablespoons of both) for 6 days. Every day it is "fed" with flour and water, keeping it in a warm place until the beginning of lactic acid fermentation. Delicious homemade bread in the oven without the use of yeast is the healthiest.

We bake in the oven - in tins or on the hearth

Homemade bread is baked in two types: in molds (shaped) and on a sheet in the form of a round loaf (hearth). In the oven, both of these options are equally convenient. To prepare the usual "bricks" you need special forms: cast iron or light non-stick alloys. It is better to bake bread in dough in molds - the dough is thin and will spread.

Hearth bread was baked in a Russian oven. The dough rolled into "round" was placed on the under - hot surface of the stove, placing cabbage leaves or burdock leaves under them. In the oven for this purpose, you can use baking paper or parchment, covering a baking sheet with them.

Classic Wheat Bread Recipe

For two "bricks" of white wheat bread, you need to prepare flour, warm water, salt, sugar, yeast, vegetable oil for greasing the molds. This bread "loves" long and thorough kneading - it is better to undead it with your hands greased in sunflower oil.

Ingredients

Fine flour - 600-650 g
Water - 300 ml
Salt - 1 tsp
Sugar - 1 tsp
Dry yeast - 1.5 tsp
Vegetable oil - 1 tablespoon

Preparation

Sift the flour. Mix it with salt, sugar, yeast.

Knead the dough. It should turn out to be elastic. To prevent the dough from sticking to your hands, add a little flour.

Leave the dough in a warm place. After lifting it, we knead it 2 times.

Put it in oiled molds.

Homemade bread - have you just read about it or heard from a friend? And it is right that you, too, have shown an interest in healthy eating, which is especially trending now. After all, most are increasingly leaning towards food prepared at home from natural products. Even more so when it comes to such an important product as bread.

Yes, he was the head of everything before. In any case, this is what people who knew a lot said. After all, bread made at home from proven products has no price. After all, it is much cheaper in all respects. Having prepared it, you will perform simple mathematical operations, breathe in these pleasant aromas with your family, look at the satisfied faces of your family and understand everything.

Types of homemade bread

Who said that bread in a multicooker is not the same as with traditional methods? Experiment and get the taste you want! After all, the bread can be different:

Darnitsa bread

Regular (white, gray, rye).
From different types of flour (wheat, rye, corn, barley, oat, buckwheat, etc.).
With different fillers (seeds, nuts, dried fruits, etc.).
Sweet and savory.

So, I will tell you how to bake healthy and delicious bread at home.

Flour requirements

This is not someone's invention - the quality and appearance of this product. After all, a lot here depends not only on where and in what to bake homemade bread. So, how we need flour for this or that bread - white, rye, gray, etc.

Wheat ... For baking white bread flour of the highest and first grade, made from durum wheat, is required. The bread is tender and evenly porous. If you cook from 2 grade flour and with bran, it will not be so tender, but wonderful bread, rich in minerals and vitamins.
Barley flour ... And then there is a gluten deficiency. The bread from it turns out to be flattened. And it will become callous faster.

Barley flour bread

... Due to the content in it of substances that interfere with the formation of gluten, such bread is denser. Want a richer bread? Add wheat to rye.
Corn flour ... It contains no gluten-forming proteins. That is why it is advisable to add proteins or leavening agents here. With the introduction of yeast into the dough, wheat flour should also be added here.
Oat and buckwheat flour ... If you add wheat flour to this type, then gluten will be present in the dough. Such bread will be unusually tasty, aromatic and with a crispy crust.

With buckwheat flour

Ways to make bread at home

This is another plus in favor of making bread at home. After all, there are enough ways to bake bread. And it's not just about what to bake on - with yeast, soda, or something else. And not about what to put in the first place - dry ingredients or pour them into liquid ones.

For baking can be used:

Dough in a slow cooker

The stove is Russian.
Oven.
Bread maker.
Multicooker.
A frying pan and even a fire, etc.

Homemade white bread recipe in a slow cooker - a step by step recipe with a photo

A loaf of white bread is a traditional attribute of our menu. Just don’t think that you will not be able to cope with such a task. Even if you don't have an oven, bread maker, or oven, get a slow cooker. You will like the process, which will last about two hours, and the result!

Ingredients:

Wheat flour - 550 g
Water - 325 ml
Yeast (dry) - 2 tsp
Salt - 1 tbsp l.
Sugar - 1 tbsp. l.
Vegetable oil - 2 tsp

Making delicious homemade white bread

We heat the water to a hot state and dissolve salt and sugar in it first.

Step 1. Sugar and salt

Let's mix this solution with yeast.

Step 2. Yeast

It is necessary to mix everything again and remove - the yeast should come up, giving a foam. Then add oil here and, sifting the flour, pour it into the bowl.

Step 3. Flour

Now you can turn on the cartoon, let it warm up. And we will knead the dough so that the bun is tighter. First in a bowl, and then on a board, adding flour,

Step 4. Gingerbread man

That's all. You can put the dough in a bowl, grease it with oil, and let the dough rise - any method is good, as long as there is a lot of heat. And we bake on the "baking" mode. A slow cooker is not an oven, and a beautiful hat will not work. But don't be discouraged - take the loaf out of the bowl and turn it over to the other side, bake for 15 minutes more. This is how the “tanned” shade will turn out.

Step 5. Flip

How to bake homemade rye bread - my favorite recipe

This type of bread has always been a welcome guest on the table. How is it prepared? With yeast and leaven. As a base, wheat and rye flour is taken here. And rye is baked not only in the oven or bread maker, but also in a slow cooker. There are several recipes for making rye bread

Homemade rye bread

In a bread maker ... Everything is quick and simple - the kneading is done, and the baking, and a minimum of utensils are used.

Ingredient:

Rye flour - 1.5 cups
Yeast - 1 tsp
Olive oil - 1 tablespoon
Whey - 1 glass
Sugar
Cumin - optional

How to make homemade rye bread correctly - a time-tested recipe

After putting all the products in the bread maker, select the "Rye bread" mode. Let's cover it with a lid and that's it. After 3 hours, a fragrant loaf is on your table.

... An equally convenient and simple way. Now make sure of this by making bread with a pleasant aroma. Please note that such a dough does not grow well, so rye can be diluted with wheat flour.

Rye bread with bacon

Ingredients:

Rye flour - 700 g
Wheat flour - 2 tablespoons (can be halved)
Yeast (dry) - 2 tsp
Milk - 2 cups
Salt - 2 tsp
Sugar - 2 tsp
Vegetable oil - 100 ml
Garlic - 2 cloves (optional)
Coriander - a little (optional)

Cooking a delicious homemade rye bread recipe

Warm the milk slightly, combine it with salt and sugar, and then with butter. Let it all stand for half an hour, after which we send the dough into the flour mixture and finely chopped garlic and coriander. Knead the dough not cool on a table drizzled with butter. Then we send the dough into a preheated multicooker in the "heating" mode for half an hour. After that, setting the cartoon to the “baking” mode, we bake for an hour.

In the oven ... Aromatic, tasty, healthy rye bread is also obtained in the oven. There are a lot of recipes for its preparation. I will suggest some of the most popular and original ones.

With flax seeds (or cereal mixture)... Mix 600 g of a mixture of wheat and rye flour (1: 2) with 150 g of flax seeds, and then pour in 40 g of fresh yeast made from water and sugar (spoonful). As soon as this mass rises, pour a glass of water, 50 melted margarine into it, add a spoonful of salt. Knead the tough dough. After an hour and a half, we will knead it again and send it to the form. We turn on the oven and bake the bread for about forty minutes. You can sprinkle the bread with the cereal mixture on top.

Yeast-free dough on soda... Quickly knead the tough dough from a glass of kefir, 1 tbsp. vegetable oil, 500 g rye flour mixed with soda (1 tsp) and nuts (100 g). After sending the dough into a tin covered with foil, bake the bread for half an hour in the oven. Then, removing the foil, bake for a quarter of an hour. for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Serum... Mix a glass of whey with sugar and 20 g of pressed yeast. After two hours of standing in the warmth, pour the dough into 500 g of a mixture of rye and wheat flour, add 1 tablespoon each. margarine and vegetable oil, 1 tsp. salt and a clove of minced garlic. In two hours we will roll out the bun and, having flattened it, put it on the proofer. In 40 minutes we will put it in the oven for 40-45 minutes.

Focaccia - Italian bread with sun-dried tomatoes

A unique food for those who love experimentation and first courses, sauces and sandwiches. The aromatic Italian bread is delicious and satisfying.

Ingredients:

Water - 200 ml
Flour - 2.5 cups
Vegetable oil - 3 tablespoons
Yeast (dry) - 2 tsp
Salt - 1 tsp
Sugar - 1 tablespoon
Sun-dried tomatoes
Spices to taste

The right way to prepare italian focacci bread

Let's prepare a dough by mixing sugar, yeast and a little flour. After about twenty minutes of standing in the warmth, pour in the oil. After stirring everything, gradually pour the flour. Knead the bun with oil-oiled hands. Let it stand in the warm for forty minutes. After you knock the bun out, roll it out 2 cm thick and sprinkle with sun-dried tomatoes and spices. Let's roll it all up, spin it in a spiral and send it to a greased bowl. Let it come up in heating mode. And we bake the bread in the "baking" mode for 45 minutes on one side and 15 minutes on the other.

Yes, you can experiment endlessly with homemade bread. But, I will clarify, this must be done, having already got acquainted with the basics. In the meantime, to make you and your family happy every time you bake bread, try to stick to the recipes and tips.

We take the freshest products, especially yeast.
Yeast is more often dry yeast.
We always sift the flour.
Even if it is rye bread or corn bread, it is prepared on the basis of wheat flour, adding other types for taste.
We always make a dough, not really experimenting with sourdoughs (it is better to stick to the recipe).
Bread, or rather, dough, loves warmth!
Do not forget to cover the bun (if you are not proofing in a cartoon or bread maker) with a towel or a clean cloth.
Thoroughly knead the dough, without this the bread will not turn out fluffy.
The kneading, more precisely, the shape of the kolobok, must be monitored. It should be round (in no case of another shape!) And elastic.
When placing products, follow the manufacturer's recommendations. So, in a multicooker - these are the same rules, in bread makers, gas ovens, etc.
Notches can be made on the top.
We put the bread only in a preheated oven.
Do not open the oven, cartoon, etc. until the program ends - the bread may settle.
Do not cut freshly baked bread right away.
Want a crusty crust? Sprinkle hot bread with cold water and cover with a cloth.
Always cook in a good mood.

Without a doubt, there are many more recipes for making bread at home. If you want it, you can learn how to bake any type of bread to the delight of yourself and your loved ones.

Rye bread is a traditional addition to any dish. It can be cooked with yeast or sourdough. A mixture of rye and wheat flour is used as a base.

Content:

Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very healthy, as it contains a lot of fiber, vitamins and microelements. It contains one and a half times more iron than products made from wheat flour.

Features of making rye bread

You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread maker. It all depends on the availability of household appliances. But bread baked in the oven is also very tasty. The only difference is in saving time.

How to make rye bread in a bread maker

In a bread maker, the dough is not only baked, but also kneaded. This appliance allows you not to get your hands dirty when kneading the dough, so bake delicious pastries it is much easier in it than in the oven. In addition, the time required for washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bowl of the bread machine:

1.5 cups rye flour;
a teaspoon of yeast;
a spoonful of olive oil or ghee;
a glass of whey;
a teaspoon of cumin;
salt and sugar.

Place all the ingredients in the bread maker, close the lid and set the Rye Bread setting. You don't need to do anything else. The technician will do everything for you. The dough preparation and baking mode is 3 hours. During this time, you will receive a delicious and aromatic loaf.

Initially, rye bread was prepared without the use of yeast and sourdough. Nowadays, bakery businesses are injecting tremors into this product. This speeds up its production time and makes bread cheaper.

We bake rye bread at home in a slow cooker

Now many people have a multicooker at home. Housewives use this device for preparing not only soups and main courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following foods:

350 g rye flour;
a tablespoon of wheat flour;
a teaspoon of dry yeast;
a glass of milk;
a teaspoon of salt and sugar;
50 g of vegetable oil;
garlic;
coriander.

This bread turns out to be dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in butter. Let the liquid stand for 30 minutes. Pour the dough into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Prove the bread for 30 minutes. The product needs to be baked in the "Baking" mode for 1 hour.

The dough turns out to be steep, it is difficult to knead it. Don't add a lot of flour as this will make the lump even cooler.

How to make rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very moody and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1: 1 ratio.

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and chopped garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Prove for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. So that your first bun does not come out lumpy, you need to know a few secrets:

Be sure to cook the dough.
Knead the dough thoroughly.
Place the bread in a hot oven.
If you want a crispy crust, drizzle cold water over the hot bread after baking and cover with a towel.
Cook in a good mood.

Rye bread recipes

There are many ways to make rye bread. A mixture of rye and wheat flour is usually used as a base. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be sourdough, but yeast is used to make the meal faster.

Yeast Rye Bread Recipe

To make a fragrant loaf of bread, you need to prepare the following products:

300 g rye flour;
300 g wheat flour;
400 ml of warm water;
10 g dry yeast;
1 tablespoon sugar
a spoonful of salt;
2 tablespoons of vegetable oil.

Pour yeast from a bag into warm water, add sugar and salt. Leave the container with liquid for 15 minutes. During this time, a high foamy "cap" should appear on the surface of the water. Pour sunflower oil into the liquid and stir.

Sift wheat and rye flours and mix them together. Pour yeast water into flour mixture and stir. Knead hard dough. Cover it with plastic wrap and let it warm for 60 minutes.

Then knead again and place in the mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Place the bread in the oven.
The approximate baking time is 40 minutes. There is no need to lubricate the mold, there is no need to cover the bread with an egg mixture.

Homemade rye bread recipe with flax seeds

A very aromatic and tasty rye bread can be made at home without using a bread machine and multicooker. To do this, you need to mix rye and wheat flour in a 2: 1 ratio. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture on for 30 minutes. After a while, you will find a viscous air mass in the jar. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead hard dough. Leave it on for 1.5 hours. Knead the lump again and put it in the mold. Let rise for 40 minutes and bake in the hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle with cold water before placing the bread in the oven.

Recipe for yeast-free rye soda bread

There are several options for making rye bread without yeast. Sourdough or soda is used as a "lifting mechanism". It takes a long time to prepare bread with sourdough, since the nutrient mixture takes 3 days to rise the flour.

If you need bread urgently, use the baking soda recipe. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with baking soda and nuts. Take 500 g of flour, and 100 g of nuts,? a teaspoon of baking soda. Pour some vegetable oil into kefir.

Mix the liquid with flour. Knead hard dough. Try to do everything quickly, as the dough from long storage can settle. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Sourdough rye bread recipe

This is an old recipe that uses malt or a special leaven instead of yeast. To prepare the starter culture, you need to take 100 g of flour and water. Rye flour is required. You should get a mass that resembles pancake dough in viscosity.

Pour this mixture into a jar and put in a warm place for 2 days. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g flour and 100 g water to the mixture. Leave the mass for another day. Now put the starter culture in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (equal amounts of rye and wheat flour). Pour 50 ml of melted butter into the starter culture. Pour the viscous mass into the flour and knead the tough dough. Don't forget sugar and salt.

Form a loaf of dough and leave for 3-4 hours. When the bread works well, sprinkle with water and sprinkle with flaxseeds or caraway seeds. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very flavorful. In addition, it does not mold for a very long time. There is no harm from it, like from baking with yeast.

Lithuanian beer bread recipe

This is a unique recipe for spicy bread. The taste is slightly sweet. A mixture of yeast and beer is used as a leavening agent. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

Ingredients:

500 g flour mixture (rye flour + wheat flour);
a teaspoon of yeast;
half a glass of kefir;
a glass of dark beer;
a tablespoon of honey;
salt;
2 tablespoons of sunflower oil;
egg.

Put all the ingredients in the bowl of the bread maker, and if there is a "Rye bread" mode, turn it on. Some bread makers do not have this function. Then knead the dough in the "Pizza" or "Bread" mode. Prove for 2 hours. Bake for 50 minutes.

Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Dough is prepared from 200 ml of milk, 20 g of pressed yeast and a spoonful of honey. After the liquid "cap" appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese and chop the nuts in a meat grinder. For one loaf, you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead soft dough... Leave it alone for 2 hours. Knead the dough and form into a bread. Place the items in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and find the one that works best for you.

According to Richard Bertinet (French baker and bestselling author of DIY bread), baking is an art akin to winemaking. The taste of bread can and should be exquisite, sophisticated and varied. It is worth mastering a simple technology and spending a little time in the kitchen to feel the true taste and aroma of the very foundation of life.

The recipe using live yeast is the simplest and most straightforward. Anyone can start experimenting with home baking with it.

For one loaf you need:

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

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

For the dough to rise well, all foods must be warm, and the flour must be sifted.

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

The question often arises as to why homemade bread is crumbling.

There are only two reasons:

Unbalanced Recipe: Excess yeast, lack of water or fat disrupt the structure of the dough.
Poor quality flour with a low gluten content does not allow you to knead a sufficiently elastic dough. The gluten threads must keep the air inside the mixed mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct structure of the dough.

Homemade bread with dry yeast

If the recipe contains live yeast, you can safely replace it with dry yeast, taking half the weight.

For wheat bread:

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

The dough will stick to your hands for a long time, but you don't need to dust the board with flour. Otherwise, the dough will absorb the excess flour and become "heavy".

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

Dissolve dry yeast in warm water.
Make a hole in the flour, pour in water and add salt.
Stir gently, taking in all the flour little by little.
Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly, until the yeast starts to work. It takes 10 - 15 minutes to achieve pleasant elasticity.
For 1 - 1.5 hours, the dough should be placed in a warm place.
When it doubles in size, you should slightly crumple it, form a ball and lay in a lubricated form. It should take up no more than a third of the form's volume so that there is enough space for the raised bread.
Bake the bread at 200 ° C for 40 minutes. Willingness to check with a wooden skewer.
Cool on a wire rack under a towel. If the crust is too hard, slightly dampen a towel with water.

How to grow a leaven

At home, it is better to bake bread with sourdough. It is not yeast fermentation that takes place in it, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste, and also protect it from mold, which makes it possible to store such baked goods several times longer than yeast pastries. Sourdough is grown in different ways, making it thin or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

100 g flour;
100 ml of water 28 - 30 ° C.

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

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

The ingredients are combined. The mixture turns out to be liquid, like sour cream.
It is covered and put away in the warmth. The optimum temperature is 24 - 27 ° C.
During the week, top dressing is made daily from the same amount of flour and water. Mix the whole mass thoroughly.
The first two days the leaven "gives off" with vinegar. If the process is successful, on the 3rd - 4th day the smell will become pleasant, sour-bread. The appearance of a "crust" on the leaven is also a favorable sign. Wheat sourdough is much more suitable than rye, and in consistency it is much softer.
On the 5th day, the leaven is still young, but it can already be used in the dough.
On the 7th day, she is completely ready and will raise the bread well. Some of it can be used for baking, and the mother's starter culture can be refrigerated.

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

Ingredients:

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

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

For a thick starter culture according to Richard Bertine's recipe, you will need:

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

The billet is mixed in a deep container. Loosely closed with a lid and placed in a warm place for 2 days.

For the first feeding:

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

A day later, the mother's starter is prepared:

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

Within 12 hours the sourdough is suitable in a warm place and for another 10 hours it matures at 7 ° C. It can then be used to bake especially lush bread.

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

How to bake with sourdough

To bake sourdough rye bread you will need:

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

For flavoring, you can add 20 g of caraway seeds or 3-4 g of malt. You can lower the acidity of the dough by replacing a third of the rye flour with wheat flour.

First, prepare a dough for the dough.

The mother's starter culture, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40 ° C.
Under a film, the dough is suitable in a warm place for 3 - 4 hours. A mature leaven will raise the dough twice as fast as a young leaven.

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

Little by little, the remaining flour, salt, sugar, butter and, if desired, additives are mixed into the dough. The malt is preliminarily bred in hot, about 70 ° C, water. The dough is soft and very sticky.
There is no gluten in rye flour, so there is no point in kneading it for a long time. It is enough to collect all the flour into a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
The edges of the dough are slightly tucked towards the middle, pinched and a dough ball is formed, which is immediately placed in a greased mold. After that, the workpiece needs to be proofed in heat for at least 3 - 4 hours.
Before putting the dough into the oven, sprinkle the surface of the dough with plenty of water from a spray bottle. Thanks to this trick, the crust of the bread will not be burnt.
Bake for the first 10 minutes at 250 ° C, then reduce the heat to 200 ° C and bake for another 40 minutes.
Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

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

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

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

For one loaf, prepare:

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

You can add sugar or honey, cumin, coriander to the dough, Provencal herbs, spoon soy sauce or something else to taste.

Mix dry ingredients separately. Warm kefir is poured into the flour.
Knead the dough and form a ball out of it. This is done quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, with a depth of 1 - 1.5 cm.This way the bread will bake better and appearance the loaf will turn out to be very effective.
Soda or yeast-free bread is baked at 200 ° C for at least 40 - 45 minutes.

With flax and caraway seeds

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

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

For a standard shape test:

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

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

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

How to bake a loaf for tea

A delicate milk loaf is kneaded and shaped in a special way, so that the crumb is porous and light.

The ingredients are the simplest:

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

Milk should be warm, not less than 40 ° C.

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

Homemade Borodino bread

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

At the first stage, "tea leaves" are prepared:

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

The boiling water should not be steep, 90 - 95 ° C is enough.

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

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

To prepare the dough you will need:

370 g tea leaves;
90 g ripe rye sourdough;
190 g rye flour.

Dough is suitable for 4 hours at 28 - 30 ° C.

For a dough for one loaf you need:

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

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

Stir molasses, salt and sugar in water. Dough is diluted with this liquid and flour is added to it.
The dough turns out to be very sticky, like warm plasticine. He needs to stand warm for 1.5 - 2 hours for fermentation.
For about two more hours, the dough is allowed to stand in the mold. Spread it with a spoon, tightly, without voids. The surface is smoothed.
When the volume of the mass increases by 1.5 times, the surface is sprayed with water, sprinkled with cumin and coriander grains. Placed in a preheated oven.
Bake for an hour. First 10 minutes at 250 ° C, another 10 minutes at 230 ° C and until cooked at 200 ° C.
You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

This recipe can be used to bake both rye and wheat bread.

Products:

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

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

It is better to start preparing the dough on the eve of baking.

Dissolve yeast and salt in warm water. Pour the liquid into the flour. Stir with a spatula. The dough will turn out to be very, very sticky, it cannot even be collected with your hands in one lump.
Leave it warm under the lid for 2 hours. During this time, the dough will come up and fill with air bubbles.
Now, without stirring, it should be put into the refrigerator for ripening for 13 - 20 hours. Time depends on the quality of the flour, the gluten content in it. The more gluten, the faster dough matures. After the refrigerator, it is absolutely elastic and does not stick to your hands.
Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or rolled up. At this stage, it is important to maintain its porous structure.
Heat the oven to 230 ° C. Transfer the blanks to a baking sheet and place on the middle wire rack.
Place a baking tray with hot water on the bottom rack to create steam.
Bake for 25 - 30 minutes until golden brown.
The bread should be fluffy, the crumb will be with large pores. So that it does not stick together when cutting, the loaf is cooled in a towel.

Rye bread in a bread maker

Modern kitchen devices can greatly simplify and automate the process of baking bread. To make it in a bread maker, it is important to keep the proportions exactly right when loading the ingredients. The "smart" machine will do the rest.

One rye loaf will require:

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

Water can be used at room temperature.

All ingredients, without mixing, place in the form of a bread machine.
Select a mode for baking rye bread.
Specify weight. From this amount of products, a loaf of 750 g will be obtained.
Specify the desired crust color.
It is better to follow how the dough is formed. Sometimes you have to add a little flour or water "by eye".
During the proofing of the dough and baking, the lid is not opened so as not to disturb the temperature regime.
Readiness is indicated by a sound signal.
It remains to take out the loaf and cool it on the wire rack, wrapping it in a towel.

A simple recipe in a slow cooker

To bake bread in a multicooker, you will have to knead the dough yourself, and you can entrust the technique with adhering to the proving and baking regimes.

Ingredients for Wheat Yeast Bread:

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

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

Knead the dough thoroughly and keep it warm for about half an hour.
Wrinkle and place in the multicooker bowl, turning on the "Heating" for 10 minutes.
Then you should organize the dough for half an hour of rest, and then activate the "Baking" mode (150 ° C) for half an hour.
Turn the bread over so that a crust forms on both sides, and hold it in the bowl for another half hour in the same mode.
Cool the finished bread on a wire rack.

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

However, first we will talk about our nutrition with you. According to Vedic science, cereals or cereals (wheat, rye, rice, etc.) tend to strongly absorb the mental attitude of people who come into contact with them when processing and cooking them, especially those who are directly involved in baking bread or cooking cereal-based dishes.

Therefore, the wife (or husband), who herself bakes bread in a good mood of mind and treats her loved ones to it, changes the surrounding space according to her inner mood and brings peace to the house. Try to experience this law of the Universe in practice, I guarantee you will like it!

Recipe 1

"The healthiest bread"

It is very easy to do, the main thing is to make the right leaven.

Leaven:

a handful of raisins
1 glass of warm water
1 tsp Sahara,
5 tbsp. l. with a heap of flour.

You need to take a handful of raisins (soak to swell) or grapes, grind, just mash with your hands. Fall asleep in liter jar, add a glass of warm water, sugar, flour. Close with a nylon lid and put in a warm place, on the battery, until it ferments - for about 2-3 days (put the jar in a saucepan, otherwise the lid may rip off and it will turn over).

Then strain through a sieve, discard the raisins, pour the sourdough back into the jar and add:

1 glass of warm water
1 tsp Sahara,
5 tbsp. l. with a heap of flour

And put it in a warm place for another day.

The most difficult thing has been done, now this leaven can live indefinitely, only you need to make bread once a week or revive the leaven. So, if we are not making bread, pour out the leaven, leaving 1-2 cm of liquid in the jar. Now add here 1 glass of warm water, 1 tsp. sugar, 5 tbsp. l. with a slide of flour, leave for 3 hours at room temperature, then put in the refrigerator. We store the leaven in the REFRIGERATOR.

We make bread: we take out the leaven from the refrigerator 2-3 hours in advance to warm up, it should be all in small bubbles. Before kneading the dough, I turn on the oven at 100 degrees and put the bread pan (I have a glass one) to warm up. Kneading the bread:

1 glass of warm water
sourdough (not forgetting to leave 1-2 cm of liquid),
1 tsp salt,
1 tsp Sahara,
2 tbsp. l. vegetable oil,
16 Art. l. with a heap of flour (I take 6 tablespoons of bran or whole grain flour).

Mix everything thoroughly and pour into a mold. The mold needs to be greased, I still put baking paper on the bottom. I have an oval shape, 20 by 30, and it turns out to be complete. If you take a round one, then you need at least 25 cm in diameter. So, pour the dough into a mold and tighten it with a film, as in the photo.

We put in a warm oven, reduce the heat to 50-60 degrees and wait until it increases by 3 times, it will take 2-3 hours. Remove the film and bake for 1 hour at 200 degrees.

You can add different flours to the dough, a little oatmeal and sunflower seeds, bread croutons with seeds are very tasty.

Additional tips:

It is better to steam the bran with boiling water and wait until the mass becomes warm, now you can add sourdough and everything else.

You can also knead tough dough, kneading it with your hands, and leave it to come up in a closed, turned off oven overnight. The bread is fine-perforated, soft.

If you took the leaven out of the refrigerator, and it is thin and does not bubble when it stands in a warm place, then add more flour so that there is a very thick sour cream consistency.

You can put the starter culture from the refrigerator in the oven at 50 degrees right in the jar, and it will be ready to use very quickly.

Recipe 2

"Bread in goodness" (the longer it lies, the tastier it becomes)

1) Make a dry mixture (it can be stored in a cold place for a week): 800 gr. flour of the highest grade, 70 gr. rye flour, 100 gr. powdered milk, 2 tsp. salt, 1-2-3 tsp. soda (according to the temperature in the oven), 2 tsp. coriander, 1/3 tsp cardamom, 1/6 teaspoon star anise, 1 teaspoon cinnamon, 3-7 tsp sugar, 1/2 tsp lemon acid... To keep the mixture longer and better, add acid and baking soda before baking.

Take the portion that you will prepare from the dry mixture, knead it into 600 ml. kefir to the thickness of semolina. The more kefir is, the softer the bread will be and the higher its viscosity.

Grease a small baking sheet or a thick-bottomed skillet with oil. Pour the dough there, if it turns out to be liquid or spread it out, if you made the kneading thicker, put it in the oven on the lowest heat.

The slower the bread rises, the more good it is. The dough should rise 2 times. Bake a little over an hour over low heat.

It may not work right away, you need to practice with doses of soda and kefir. You can ferment on peroxide sour cream or sour fermented baked milk, or bread leaven (mix 0.5 l of milk or yogurt with flour until the consistency of liquid sour cream and put in a warm place until bubbles appear, stirring occasionally and, if necessary, stirring the flour - this will take from 1 to 3 days) ...

Cardamom and star anise, if it is impossible to get it, you don't need to put it, but coriander must be present.

On such bread without yeast, you need to spend 15 minutes. If you make a dry mix 10 days in advance, you will spend only 5 minutes a day to mix this dry mixture with kefir and put it in the oven.

For those who work physically, it is good to use wholemeal bread with bran - it increases muscle strength.

Recipe 3

Yeast free bread - 1

400 g flour
50 g oat flakes, like rolled oats,
1/2 tsp salt,
1 tsp soda,
50 g dried apricots (soft),
50 g walnuts
250 ml of yogurt (preferably fat-free),
175 ml of milk.

Instructions:

It works well with dates and nuts too.

Preheat oven to 200. Place baking paper on a baking sheet and lightly dust with flour.
Put the rest of the flour, rolled oats, salt, soda in a large bowl. Add dried apricots and nuts and mix well.
Mix yoghurt and milk in a separate bowl and combine with the rest of the ingredients. Stir gently with a knife. The MAIN THING is to do it very quickly. Then shape into a loaf about 18 cm in diameter and place on a baking sheet.
Make a slight cut with a cross-shaped knife and put into the oven for 30-35 minutes.
After baking, wrap in a dry towel - this makes the loaf soft.

Yeast-free bread - 2

100 g rye flour
100 g of ordinary wheat of the first grade,
1 tbsp. l. bran (finely ground),
1.5 tbsp. l. chopped dried apricots,
1 spoonful of raisins
1 tbsp. l. sunflower seeds,
1/4 tsp salt,
1/2 tsp soda.

Beat separately:

150 ml fat-free kefir,
50 ml of milk
1 tbsp. l. vegetable oil,
1/2 tsp baking soda.

Then quickly pour the liquid into the dry part - mix very quickly, without too much kneading, transfer to a tall bread tin and oven (check with a stick).

Recipe 4

on rye sourdough

Step 1

Floor I pour glasses of warm water into the glass floor liter jar,
1 tbsp. l. sugar (without a slide), preferably brown,
rye flour to the consistency of thick sour cream (KGS).

I stir it with a wooden spoon. Cover with a linen cloth or gauze in several layers. I put it in a warm place. The next day I mix it. On the second or third day, an unpleasant smell will appear - this is how it should be, which means that it is progressing. The consistency will become thinner. You need to feed, a little water and rye flour to KGS. So you need to feed it 4-5 times, once a day. The leaven is now ready. It has a pleasant sour smell. We bake bread or put it in the refrigerator and feed it once a week with water and flour.

Wheat (for buns, pirigov, etc.) - by analogy. Only instead of water, you can use sour milk or whey, then the dough will be more magnificent.

Step 2

In the evening I take out the rye sourdough from the refrigerator to start the sourdough. I spread 1 tbsp. in a glass vessel, I add water (or whey) by eye, but no more than the volume of the starter, preferably half (the "new" starter needs more, because it still has little strength, it gains strength with each dough mixing). And flour to KGS. I leave it overnight (12 hours) in a warm place.

Categories
- Bakery products
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- On a string to the world

Popular