How to cook yeast-free bread according to a step-by-step recipe with a photo. Homemade yeast-free bread in the oven - a simple recipe with a photo

First, sift the flour into a deep bowl (it is better to do this 2-3 times). Then add sugar, salt and vegetable oil, mix well with your hands.

Now you need to add a pre-prepared sourdough. Everyone has their own recipes for its preparation, I make it from flour and water. In short, the recipe is as follows: on the first day, mix 100 grams of flour and 100 grams of water, cover with a cloth and put in a warm place (it is important that the wind does not walk there). During the day, the starter must be stirred 3-4 times.

On the second day, we add another 100 grams of flour to the sourdough and add water so that it becomes the same consistency as it was on the first day. Again put in a warm place, covered with a cloth, stir 3-4 times a day.

At the end of the second day, we will see small bubbles on the surface of the starter - this is a very good sign. On the third day, add 100 grams of flour again and water again, return the consistency of the first day. Mix thoroughly and put in heat. During the third day, the starter will increase in size and thickly covered with bubbles - now it is ready.

So, back to our bread recipe. We added sourdough to the mixture of flour, salt, sugar and butter. We begin to slowly knead the dough, gradually pouring water. When it becomes elastic and elastic and does not stick to our hands, we cover it with a towel right in the bowl and put it in a warm place. The dough should double in size, then we can continue working.

AT recent times we are increasingly confronted with disputes about the benefits and harms of such a necessary product for us as bread. Of particular doubt is the presence of yeast in its composition: they say that it is harmful to the body, and does not add beauty, and makes digestion difficult. Therefore, today we will learn how to cook yeast-free bread different 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 on the basis of curdled milk or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starter cultures are used. It is these products that raise the dough and increase it in volume, due to which the bread becomes soft, elastic.

Fans of a healthy lifestyle categorically do not welcome the presence of live yeast in their diet. And such baking is really very useful. 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 useful

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

In addition, home-made yeast-free bread lasts much longer than regular store-bought bread. Of course, if it is not eaten as soon as it is taken out of the oven (most likely, it will be so, I assure you).

Required Ingredients

As in 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 recommendations of the recipe: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, flour of any cereal crops is used.

Since live yeast is not used, then plain water not suitable for testing. Instead, fermented milk products or brines are used, to which soda is added. Also, yeast-free bread is prepared on sourdough. Below we will tell you how to do it right. If you decide to bake yeast-free bread all the time, leaven should always be at hand.

Salt and sugar are essential products for the dough. But in this case, they play only a taste role. Sugar is involved in the formation of the dough only in tandem with yeast.

Very often, yeast-free bread is supplemented with bran, whole grains, malt, sea kale and other products. These additives increase the benefits of bread for our body by an order of magnitude.

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 the preparation of the sourdough.

"Eternal" sourdough

There are a lot of options for starters, for every taste. We suggest you start with the simplest, but most effective. It will require:

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

Day 1. Combine water with flour in a deep bowl or pan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth, put in a place where it is very warm, there are no drafts. The workpiece should ferment during the day. Stir occasionally and watch for small bubbles to form.
Day 2 Sourdough needs food. Add 100 g of flour and pour in enough water so that the consistency returns to the previous one. Cover the workpiece again and return 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 was covered with bubbles. Last time feed her (as in the last paragraph) and place her in heat again. Watch from time to time: You need to watch out for the moment when the starter grows to 2 times its previous volume. At this point, the mass must be divided in half. One part can be used immediately - to cook dough for bread on it. Place the other half in a jar, cover with a lid and refrigerate. When necessary, take half of it, feed it again and put it in heat.

Sourdough should always be at your fingertips

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

Sourdough Video Recipe

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

Think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also apply your imagination, life will not be enough to try everything. We have selected for you a few common, simple and interesting ways making this kind of 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 of water;
3 tablespoons of vegetable oil;
2 tablespoons of sugar;
2 teaspoons of salt;
7 tablespoons of sourdough.

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

Whey white bread

Such bread is not only very tasty, but also satisfying. 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 of serum;
2 teaspoons of sugar;
2 tablespoons of vegetable oil;
2 tablespoons of sesame;
2 teaspoons of 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 the flour, sift it into a suitable dry dish, put it 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 a bowl
Put the starter on top - 9 tablespoons.
Add sourdough
Now add the remaining 2 cups of flour, salt, sugar and baking soda. Pour 250 ml of whey, preheating it, and vegetable oil.
Add other products
Mix all the ingredients well so that the mixture is thick and sticky. To work with it further, you need to thoroughly grease your hands with sunflower oil.
knead the dough
Bread can be baked in special forms, and if you don’t have them, then simply form a loaf or small buns with your hands. Cover the forms or baking sheet with parchment paper, greased with vegetable oil, spread the dough in equal parts. Cover with a towel and put in a warm place for a couple of hours. During this time, the dough should at least double in size.
Forms or a baking sheet under the dough should be laid with parchment paper
Keep an eye on the test so that it does not run away. It is light, fast on the rise, it can easily “make legs”, as the people say. Even if this happened, do not be upset. With a sharp knife Carefully cut off the excess dough that has escaped from the mold, and make a cake out of them. It can also be baked.
Moisten the future bread with water on top and sprinkle with sesame seeds. Or cumin, flax, sunflower seeds, anise - to your taste. Send to an oven preheated to 200 degrees. Place a tray of water on the bottom tier to prevent the bread from burning and saturate it with moisture during the baking process. Cooking time - 50 minutes.
Top bread can be sprinkled with sesame seeds or cumin
If you like a hard crust, take the bread out as soon as it is baked. You can leave the loaf inside until the oven has completely cooled, then the crust will be soft and tender.
To make the crust firm and crispy, take the bread out of the oven immediately.

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

On kefir

Kefir has long been known to us for its useful properties. In yeast-free bread, it acts as a leaven. Take the following ingredients:

This recipe is for 4 servings.

Bake 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 for it to cool completely.

Video about making yeast-free kefir bread

in brine

Spicy and fragrant brine will be an excellent basis for yeast-free bread

This bread can taste different every day. It depends on the brine that is part of the test. It can be cucumber, cabbage, tomato, infused with dill, cumin, vinegar. Someone recommends taking a not very sour brine, someone likes a more spicy one. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:

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

Heat the brine a little, salt it and add rye flour. Stir and let the mixture rise for 20-25 minutes.

Enter sugar and start kneading the dough, gradually adding wheat flour. The mass should be soft, slightly sticky to the hands. Cover it and leave it in a warm place.
The dough should double in size. Once this has happened, put it into the mold with your hands dipped in vegetable oil. Sprinkle with sesame seeds or cumin. Cover again with a towel and send for 30 minutes in a warm place.
Put the form with the dough in the oven, heated to 190 degrees. It takes about 25 minutes to bake.

You can check the readiness by tapping on the crust. If the sound is muffled, but distinct, then the bread is ready.

Bread in brine rises well and turns out tasty, fragrant, lush

On milk

If you do not have much time, and there are enough products to surprise your relatives and friends, we suggest you cook yeast-free bread in milk with vegetable additives.

Required products:

400 g flour;
50 g oatmeal;
175 ml of milk;
175 ml of yogurt;
100 g pumpkin;
3 small onions;
100 g of greens;
½ teaspoon salt;
1 teaspoon of soda;
2 teaspoons of 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 so that it warms up to 200 degrees.
Cook the onion and pumpkin stew
Take a large bowl and mix the roast, flour, cereal, salt with soda, chopped herbs in it. In another bowl, mix milk with 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
Put the prepared dough into a greased mold. Make slits at the top. Bake in a preheated oven for about half an hour.
Pour the dough into the mold and make cuts on top
Take the bread out of the oven. It can be served both hot and chilled.
Ready-made bread can be served immediately to the table

If desired, honey and nuts, cinnamon with vanilla, anise or olives can be added to such bread.

Choux bread

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

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

Chouxed yeast-free bread is indispensable in the lenten menu

This bread is very good mushroom soups, which are invariably served at the table in Lent.

Whole Grain Fitness Bread

Such bread is unconditionally referred to as diet kitchen because of the whole grain flour included in it. A very simple recipe, cooking will take you only an hour and a half, of which you personally will have to spend only 20 minutes.

Whole grain unleavened bread

You will need the following products:

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

A set of products for whole grain yeast-free bread

Prepare all the necessary products so that they are at your fingertips.
In one bowl, mix the bran, wholemeal flour and water, salt. Add wheat flour and vegetable oil there.
Mix all ingredients in a suitable bowl
Mix everything very quickly into a soft dough. Cover with a clean cloth, leave for 15-20 minutes.
Quickly knead the dough and leave it warm for a while
Roll out the infused dough into a thin layer of about 0.5 cm. The vegetable oil in the composition will not allow the mass to stick to the table. If this still happens, sprinkle a handful of flour on the table.
Roll out the dough into a layer
Roll out the dough roll. In the meantime, preheat the oven and prepare a baking sheet by slightly dampening it with water. Lay the roll on it and bake at 200 degrees for 20 minutes. After that, 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 a linen cloth (slightly damp), cover polyethylene film and let it rest for a while.
Wrap the finished bread in a linen napkin for a while

Now you can cut whole grain bread and enjoy its taste.

Bran loaf on soda

Such yeast-free bread has long been prepared in Ireland. 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 of kefir (low-fat or completely fat-free);
50 g raisins;
50 g sunflower seeds;
1 tablespoon of wheat flour;
1 tablespoon sesame seeds;
1 teaspoon of soda;
1 teaspoon of sea salt.

Before starting work, turn on the oven so that it is heated to 220 degrees by the right moment.

Sift the bran flour. Those bran that remained at the bottom of the sieve, pour back into the flour, add salt and soda. Stir the ingredients evenly.
Mix the ingredients in a bowl
Add kefir to the mixture of dry products and knead the dough.
Add kefir to the dry ingredients mixture
In a frying pan (without oil!) Dry the sesame and sunflower seeds.
Roast the seeds in a dry frying pan
Soak raisins in water for 5 minutes and squeeze.
Soak raisins and squeeze them
Add all this to the dough, knead well.
Mix all the ingredients into a dough
Sprinkle a baking dish with a little flour. Put the dough into it, forming a loaf.
Pour the dough into the mold
Make an incision crosswise on the loaf, preferably deep. Place the bread in the oven and bake for 45 minutes.
Bread is fluffy and crispy

Irish bran bread is ready. You can eat it right away or let it stand under a damp linen towel until it cools completely.

Rye bread without yeast

For extra flavor and aroma, pumpkin or chickpea flour can be added to this bread.

So, you will need:

3 cups rye flour;
1 glass of flaxseed flour;
0.5 l of sourdough;
1 glass of water;
3 tablespoons of sugar;
0.7 teaspoon of salt;
1 teaspoon vegetable oil.

Corn unleavened bread

Yeast-free corn bread came to us from Italy

This yeast-free bread recipe came to us from sunny Italy. The method of preparation is simple and quick, and the taste is gentle, like a Mediterranean breeze. You will need:

360 g cornmeal;
360 g wheat flour;
2 tbsp. l. Sahara;
1 tsp salt;
1 st. l. ;
240 ml of milk;
1 cup sour cream 15%;
3 art. l. olive oil in the dough and 1 tbsp. l. for greasing the baking sheet;
1 large egg.

Instead of olive oil, you can take sunflower or corn.

As you can see, yeast-free bread can be tasty and varied, and it’s not difficult to cook it at home in the oven. We hope that among these recipes you will find the most suitable for yourself. Tell us in the comments how you make bread without yeast. Enjoy your meal!

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Bread baked by yourself always turns out tastier, softer and more aromatic. Today we will tell you in detail how to make yeast-free healthy bread at home and surprise everyone with our abilities.

Recipe for yeast-free bread at home

Ingredients:

flour - 305 g;
low-fat kefir - 290 ml;
sugar and fine salt - 1 teaspoon each;
baking soda - a pinch.

Cooking

Sift flour into a bowl, add salt, baking soda and sugar. Next, gradually pour in the kefir and gently knead the soft airy dough. Wrap it in cling film and leave it for 35 minutes at room temperature. Then we form bread of any shape from yeast-free dough and bake in the oven, making small cuts on the surface with a knife. Readiness is checked with a wooden torch, which should come out completely dry.

Recipe for yeast-free bread in a bread machine

Ingredients:

flour - 305 g;
milk - 205 ml;
large egg - 2 pcs.;
- 1.5 teaspoons;
soda - a pinch;
butter - 15 g;
white sugar - 20 g.

Cooking

Before you bake yeast-free bread at home, carefully sift the flour on the table. After that, we throw soda, sugar into it, citric acid and mix well. Melt a piece of butter in a frying pan and cool until warm. Next, break the eggs into it and pour in the milk. Mix everything with a spoon until smooth, gradually pour in the dry mixture and knead with your hands plastic dough. We shift the composition into a bucket of a bread machine, install the “Yeast-Free Bread” program and press the “Start” button. After 45 minutes, carefully remove the finished product, cover with a towel and cool.

Recipe for rye yeast-free sourdough bread

Ingredients:

For sourdough:

rye flour - 115 g;
drinking water - 205 ml.

For test:

rye flour - 505 g;
drinking water - 85 ml;
strong tea leaves - 145 ml;
fine salt - 1 teaspoon;

Cooking

To prepare yeast-free bread at home according to this recipe, you need to be patient, but the result will certainly please you.

So, we begin the process of preparing the sourdough: mix 75 g of flour with 100 ml of boiled warm water until a thick mass is obtained, resembling fatty sour cream in consistency. Next, cover loosely with a towel and leave alone for about a day. The next day, we begin to fertilize the sourdough. To do this, for 3 days, add 75 g of rye flour to it daily and add 100 ml of warm water. We store the finished sourdough in a warm place and already on the 5th day you can proceed to baking bread.

We breed the finished sourdough warm water and pour a glass of pre-sifted rye flour. We knead the resulting dough, form a lump, wrap it in a film and put it in a warm place for 3 hours. After that, add the remaining flour to the dough, throw in sugar, salt and pour strong tea leaves. Knead with clean, wet hands to a soft but sticky dough. Cover it clean kitchen towel and leave for 1.5 hours.

We wet the table cold water, we shift the rested risen dough onto it and form an even log. We coat the baking dish with butter and shift the workpiece. Now melt the dough for 40 minutes, and then send Rye bread in a preheated oven, setting the heating temperature to 195 degrees. We take out the finished hot bread carefully from the mold and moisten the top with a small amount of cold water to get a shiny, beautiful crust.

The combination of starches and protein is the most difficult to digest and dangerous to health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier.

Before starting, remember:

The combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)

Sprouted cereals are always easier to digest than "dry", even after heat treatment(however, these can only be ground into “minced meat”, and not into flour);

Sweet (dried fruits) do not mix well with starches, so it is better to add them minimally.

Recipes for homemade yeast-free bread

1. The simplest - unleavened cakes

Ingredients:

1 glass of water
- 2.5 cups of flour (better, of course, whole grain - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste)
- vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.

Cooking:

Mix salt in water. Gradually pour the flour into the salt water in a thin stream.

We knead the dough. Then let the dough stand (rest) for 20-30 minutes.

Heat up the pan.

Roll out the cake thinly.

Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.

Ready cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.

It is better to store cakes in a plastic bag in the refrigerator for no more than 3 days.

2. Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.

Grind wheat (in a mill type coffee grinder) thoroughly sift through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour- but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, about a glass and a half and until a thick dough is obtained.

Mix well and bake in a cake tin.

Spread the dough on baking paper.

Bake for an hour in an oven preheated to 180-190 degrees.

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).

3. Based on Irish Soda Bread

250 gr whole wheat flour
250 gr rye flour
250 gr oatmeal
1/2 cup ground nuts
4 tbsp vegetable oil
1 tsp salt
1 tsp soda
juice of 1 lemon
500-600 ml water

Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.

Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell pepper, cumin, cake from carrot juice, etc.

4. Potato cakes

Ingredients:

300 ml (one and a half cup) mashed potatoes(possible on the water)
1 tsp salt
300 ml flour
1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).

Cooking:

Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes.Poke each with a fork, otherwise the cakes will rear up.

Bake at 250 C for about 13-15 minutes (should be lightly browned).

Cool, can be eaten warm or cold, very tasty with butter, sour cream and herbs.

5. Oatmeal

Ingredients:

600 ml (3 cups) oatmeal
250 ml flour (can be dark, whole grain, whole grain)
1.5 tsp salt
1 tsp soda
600 ml kefir
50g melted butter (or olive oil)

Cooking:

Knead the dough, let it brew for half an hour, then, in the same way as in the previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to look to start to brown a little).

You can not give a round shape, but flatten it on baking paper, poke it with a fork and conditionally cut it in about 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.

6. Quick Yeast-Free Pizza Dough

Ingredients:

2 tbsp flour
- 1 teaspoon salt
- 2 eggs
- 1/2 cup warm milk
- 1 tsp olive oil

Cooking:

1. Mix flour with salt.
2. Mix eggs in a bowl with warm milk and add olive oil.
3. Pour the resulting mixture into a bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form a ball from the dough, wrap it in a damp towel and leave for 15 minutes.

Ingredients:

1.5 cups wheat flour
1.5 cups whole rye flour
about 1 glass of water
a pinch of salt.

If you prefer soft dough, then you will need kefir instead of water and a pinch baking soda(First, soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour). Bake for 15 minutes and then another 15 with tomato paste and vegetables.

7. Rye bread on traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.

After the starter is ready, put dough: warm water (right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.

A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough batch, and kneaded with peeled rye flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).

It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.

Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb quickly straightens between them, then the bread is baked well.

The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.

On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix in rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

8. Hop sourdough bread

1. Preparation of sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.
For baking 650-700 g of bread you need:

water 1 glass (0.2 liters);
for each glass of water required: flour 3 cups (400-450 gr.);
salt 1 teaspoon;
sugar 1 table. a spoon;
butter or margarine 1 table. a spoon;
wheat flakes 1-2 full table. spoons;
leaven.

3. Cooking dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, 1 table is stirred in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Dough kneading.
4.1. AT clean dishes(glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid) required amount(1-2 tablespoons) dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, cereal (flakes are not a mandatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.

5. Baking mode.
5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Cook with love!

A person assigns a very important role to nutrition in life. Unique dishes are created with exotic ingredients, sometimes a rare combination of ingredients is involved in the preparation of an unusual dish. However, there is one dish that, although it has acquired a lot of varieties, is firmly entrenched in the line of human nutrition. It's about bread.

A variety of pastries filled the shelves of stores, private bakeries have opened and all kinds of rich, with bran and whole grains, yeast-free and puff pastry products beckon with their aroma. However, many people, due to certain knowledge and technologies, are increasingly striving to make muffins on their own. Unleavened bread is especially popular.

Yeast-free homemade bread: benefits and harms

Like any food product, yeast-free bakery products have a number of advantages and disadvantages that everyone needs to know about. And the topic “The benefits and harms of yeast-free bread” remains popular for more than one generation. At the same time, the disadvantage and advantage of this dish is its structure. Due to its density and rigidity, it has a great effect on the gastrointestinal tract and promotes the work of the intestinal muscles. But along with this, such a consistency seems to some people unacceptable for consumption. Back to main positive moment the absence of yeast can be attributed, and as a result, the intestinal microflora is not harmed. And also the main composition of the discussed bread contains a lot of substances useful for human health. As for the shortcomings, the size of the loaves and the specific taste can be considered the most significant. People are accustomed to lush and fragrant yeast bread, its counterpart without yeast has a dense structure and therefore will be almost half as large. In terms of taste, yeast-free baking is specific, but no less tasty than regular bread.

This product can be purchased from ready-made from bakeries or bakeries, or you can cook it yourself in several ways.

A simple bread machine recipe

Baking yeast-free bread in a bread machine is not a difficult or lengthy task. The main thing is to stick to the recipe, and the machine will do everything by itself.