You can sing an ode to bread endlessly. Bread is the head of everything, if there is bread, there will be lunch... Today, buying bread is not a problem, but technology in this case has rather gone to the detriment, since now in a loaf you can find almost the complete periodic table, which allows baking not go stale for weeks. Have you ever bought American toast bread? Check it out, you will be unpleasantly surprised.
Or homemade baked goods, the ingredients of which you are more than sure of. Baking bread at home is very simple. Don’t be afraid of working with the dough, treat it with trust, and in return it will give you a warm and fragrant crumb.
History of creation
You can consider the history of the development of bread endlessly - it has been constant as the basis of the human diet from century to century, while the recipe and cooking methods have steadily changed. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains using stones, after which they mixed them with water. Thus, the first bread took the form of a semi-liquid stew. Over time, having curbed the fire and learned to maintain it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, being able to stock up on food from grain.
The first bread in its more or less familiar form appeared thanks to the ancient Egyptians. According to the assumption, about 6 thousand years ago, as a result of a mistake (a very successful one, it must be admitted), people found out that the fermentation process is capable of loosening the dough; they probably simply left it in a warm place overnight, and in the morning they discovered that the mass had become softer. Such a rapid fermentation process is associated with high ambient temperatures and unrefined grains. Thanks to this discovery, the inhabitants of Ancient Egypt figured out how to bake soft and fluffy bread at home instead of a hard flatbread.
The familiar name “bread” supposedly appeared thanks to the bakers of Ancient Greece who baked flat cakes in special vessels - klibanos. From here it spread throughout the world, undergoing changes depending on the area.
Role in society
The technology of baking bread itself has also improved over time, occupying an increasingly larger part of people's nutrition. Bread was an indicator of status in Europe. For example, it was not enough to know how to bake homemade bread - the housewife had to strictly observe the presentation of dishes at the official table.
Bread ranged from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to simple black, which was placed at the end of the table for the simplest eaters. Stale loaves were also used - they were hollowed out, imitating plates, and food was served in them.
Role in Russian culture
In Russia, it is extremely difficult to overestimate bread as a symbol. It is justifiably considered synonymous with well-being in all its forms. That is why all joyful events, be it the arrival of dear guests or a wedding, were met with a loaf of bread and salt. Bread is like a full house, a house is like a talisman against troubles.
Our days
Now there are no problems with how to bake bread at home. The classic recipe includes a fermentation catalyst (sourdough or yeast), flour, water and salt. From here, recipes are increasingly diverging that will help you revive the heritage of both Russia and other countries in the conditions of your home kitchen.
Judge for yourself, at least the following are available to you:
- Russian loaf;
- Caucasian lavash;
- Italian ciabatta;
- French baguette;
- German pretzels.
But each of these names has several varieties! You can delight your loved ones with something new every day.
Basic recipe
To bake bread at home in the oven, just take:
- premium wheat flour - 1 kg;
- warm water - 625 ml;
- fresh yeast - 30 grams (if your yeast is dry, then take half as much);
- coarse salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- flour for kneading - as needed.
Sequencing
It should be noted that you can either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.
Sift the flour into a heap onto a clean surface, make a depression and pour half of the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour around the edge with your hand, kneading the dough until it becomes a semi-liquid, viscous mass. Add the remaining flour and continue stirring until you have used all the flour in the pile. By this point, the dough will no longer stick to your hands and will be soft but elastic. Work with it as actively as possible - knead, fold until it becomes elastic. Place the dough in a large bowl, cover with film and place in a warm place.
Once the dough has doubled in size, knead it vigorously for at least half a minute. At this stage, you can add various products and seasonings in order to give it individuality. We will consider options for such combinations, which will show how to bake bread at home with a unique taste, after the main recipe. It should be noted that you can either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.
Place the prepared dough into the baking pan and return it to a warm place, covering it first. It should again at least double. This will take approximately an hour.
Preheat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking period can vary depending on the thickness of the dough layer. In order to determine the readiness of the baked goods, just tap the bottom of the bread - if the sound is dull, then everything is ready.
Wrap the finished bread in a kitchen towel and let it rest for 20 minutes.
Flavor variations
Below we will highlight successful combinations of additives, thanks to which you will learn how to bake homemade bread with a taste that is inaccessible to store-bought samples:
All of these variations are not limited to just the oven - if necessary, you can either bake bread in a slow cooker or in your grandmother’s wood-burning oven.
Yeast alternative
More and more people are trying to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The debate between these two baking powders is still open.
Making sourdough at home is quite simple, all you need is some rye flour and patience. Sequencing:
- Mix 100 grams of rye flour and 150 grams of warm water in a spacious container. Cover with a towel and leave in a warm place for a day.
- The next day, add another 100 grams of flour and water, mix, and return to place.
- After another day, add 150 and 100 grams of water and flour, respectively, and return the container to its place.
- A day later, repeat the procedure with 100 grams of flour and water, return to its place.
- On the fifth day, the natural baking powder is ready. The sourdough is airy, full of bubbles, and has a slightly sour bready smell. You can bake!
Many housewives are accustomed to making bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and aromatic pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Let's look at the most delicious recipes in order, and give ways to prepare bread from flour, potatoes, and pumpkin.
Homemade bread: a simple recipe
- baker's yeast - 18-20 gr.
- crushed table salt - 25 gr.
- wheat flour - 1.6 kg.
- vegetable oil - 30 ml.
- water - 0.9 l.
- Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dissolve the yeast in hot water and wait until it becomes liquid.
- As soon as this happens, pour the mixture into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it in cling film or a towel.
- The yeast should rise; to speed up the procedure, leave it in a warm place (next to heating radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
- While kneading, squeeze the product with your hands to release carbon dioxide to the surface. When the process comes to an end, grease the mold with oil and transfer the dough into it.
- If you don't have a baking dish, try forming cubes (loaves) of bread with your hands. After distributing the dough into the container, let it stand for 1 hour, then put it in the oven (preheated to 180-190 degrees).
- The baking time depends on the technical characteristics of the device. As a rule, one hour is enough. Some housewives add hard cheese (Russian, Dutch, etc.) grated on a coarse grater to the bread.
Flax bread with caraway seeds
- “Tahini” (paste) - 60 gr.
- wheat flour - 0.5 kg.
- baker's yeast - 12-15 gr.
- butter - 50 gr.
- salt - 35 gr.
- fat milk (from 3.2%) - 245 ml.
- sparkling water (mineral water) - 180 ml.
- honey - 25 gr.
- caraway seeds - to taste
- flax (seeds) - 30 gr.
- Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir and leave for half an hour in a warm place. Combine Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml), and mineral water. Stir the mixture until smooth.
- Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, begin to add flour portionwise to the previous composition. Knead the dough, after 2 minutes add melted butter.
- You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms and roll into a ball. Grease the bowl for holding the dough, place the ball in it and wait for it to swell.
- When the dough has doubled in size, punch it down and shape into a loaf of bread. Prepare a suitable deep mold, sprinkle the surface with cumin (you can chop it first), cover with a towel or cling film. Place the container in the cold for 15 minutes.
- At this time, heat the oven to maximum. Take out the container with the dough and bake the product for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
- After the allotted time has passed, reduce the temperature to 215 degrees. Bake the bread base until the crust turns brown. When the process is complete, remove the mold, cool the bread, and begin tasting.
- dry baker's yeast - 14-18 gr.
- premium flour - 1.1 kg.
- olive or sunflower oil - 75 ml.
- granulated sugar (preferably cane) - 35 gr.
- table salt - 22 gr.
- aged dark beer - 520 ml.
- walnut kernels - 100 gr. (2 zheny)
- Mix beer with oil. Take another bowl, add cane sugar, salt, and pre-sifted flour. Dissolve the yeast in warm water and wait until it dissolves. Carefully pour the mixture into the flour, kneading into a homogeneous mass.
- Slowly pour in the oil and beer until you get a thick lump. Grind the walnut kernels into crumbs and add to the main mixture. Knead the dough several times, let it stand in a warm place.
- When the product has doubled in volume, roll it into a ball. Don't forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to sit (about half an hour), then divide it into 2 sections.
- Roll out oval cakes (not too thin), and let them stand again for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake the bread for 45-60 minutes, cool slightly before serving.
Rye bread
- rye flour - 600 gr.
- drinking water - 580 ml.
- wheat flour - 600 ml.
- crushed salt - 30 gr.
- baker's yeast - 35 gr.
- beet sugar - 30 gr.
- cumin - 25 gr.
- vegetable oil - 30 ml.
- First, prepare the dough. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine sifted flour, cumin, and salt. Pour the brewed dough into the flour mixture, knead the dough for a quarter of an hour.
- Cover the dough with cling film, a cotton towel or napkin, and let it rest in a warm place for about 1 hour. When the mixture rises, divide it into 3 equal parts. Roll into loaves or balls and leave on a greased baking sheet for 1.5-2 hours.
- Heat the oven to maximum heat, place the baking sheet inside for 5 minutes. After the allotted time has passed, reduce the temperature to 180 degrees and bake the bread for another 45-60 minutes. The brown crust will tell you that the product is ready.
- 5 minutes before cooking, dip a baking brush into beaten egg yolk mixed with milk. Grease the surface of the loaf. Leave the bread to cool in the pans, then remove and cut into pieces.
- To make your products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of heat treatment, after 10 minutes of simmering in the oven, or immediately after cooking.
- vegetable oil - 30 ml.
- rye flour - 750 gr.
- wheat flour - 475 gr.
- dry yeast - 28-30 gr.
- drinking water - in fact
- ground coriander - 15 gr.
- cocoa powder - 60 gr.
- salt - 30 gr.
- granulated sugar - 75 gr.
- For Borodino bread, dough is prepared whose consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until lumps disappear, add 35 g. sugar and 15 gr. yeast.
- Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place where the composition will ferment faster.
- Sift the remaining rye flour into a deep container, do the same with wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, stirring at the same time. Add the remaining dry yeast diluted with water according to the instructions.
- Salt the dough, mix the second part with the infused sourdough. Add sifted cocoa powder, sugar, and vegetable oil. Knead the dough for a quarter of an hour.
- Grease the baking molds, pour the mixture into them, and sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Cool bread to room temperature before removing from pan.
Kefir bread
- salt - 15 gr.
- wheat flour - 320 gr.
- soda - 12 gr.
- kefir (fat content from 3.2%) - 220 ml.
- An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be similar to thick sour cream. Combine sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
- Stir the mixture until smooth, then knead the mixture for a quarter of an hour. You will encounter a problem where the dough will stick to your hands a lot. You can’t add more flour; eliminate the difficulty by lubricating your palms with vegetable oil.
- Heat the oven to 200 degrees, grease the baking dish and pour the dough into it. Place the mixture in the oven for 45-50 minutes, check readiness with a toothpick or wooden stick (for rolls and sushi).
- premium flour - 65 gr.
- potatoes - 250 gr
- butter - 25 gr.
- ground black pepper - 6 gr.
- salt - 15 gr.
- Peel the potatoes, chop into cubes, boil until tender, adding salt to the water. Drain the liquid and mash the fruits with a pestle. Leave the puree at room temperature until it cools completely.
- Sift the flour into a deep bowl, mix with softened butter. Grind the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
- You should end up with an elastic, stretchy and soft dough. Wrap it in cling film or a bag and leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
- Roll out the dough into plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of flatbreads, triangles, like pizza). Place in the oven.
- Bake the bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread for first and second courses, or eat with sausage and cheese as a snack.
Pumpkin bread
- dry yeast - 4-5 gr.
- purified water - 80 ml.
- pumpkin pulp - 90 gr.
- premium flour (preferably wheat) - 300-330 gr.
- butter - 15 gr.
- granulated sugar - 30 gr.
- salt - 15-18 gr.
- Peel the pumpkin, chop it into small pieces, place it in a blender and puree it. Add a little drinking water, turn on the device again, turning the composition into a liquid porridge.
- In a separate container, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the bulk mixture, pour in the pumpkin puree.
- Mix the ingredients into a dough and place it in a greased container. Keep at room temperature for about 2 hours.
- After time, knead the mixture in flour and make a loaf or flatbread. Grease a baking sheet with oil and place the dough on it. Cover with a cotton towel and wait 1 hour.
- During this time, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To keep the bread soft, place a bowl of ice on the bottom shelf of the oven.
- A toothpick, Chinese chopsticks or a match will help you assess the readiness of the bread. Pierce the loaf with a wooden tool and remove the tool. If there is no dough left on its surface, the bread is ready.
- To help the dough rise, leave it at room temperature. It is better to keep the composition near heating radiators or gas/electric stoves. In this case, the dough is covered with a towel or cling film.
- Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling product. In this case, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.
Consider this simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, and full-fat kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.
Video: how to bake homemade bread
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!
No store-bought bread can ever replace homemade bread baked with your own hands. We put our energy and all our love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still prepare bread, kneading it with my hands, and bake it in the oven. Being a busy person, I try to find bread recipes that can be prepared in a relatively short period of time. This time I offer you the recipe quick homemade bread, which I tried quite recently, but have already baked three times. The bread is very soft and airy - I highly recommend it!
Ingredients
To make quick homemade bread we will need:
warm water - 210 ml;
dry yeast - 1 tsp;
wheat flour - 320 g;
sunflower oil - 30 ml;
sugar - 1 tsp;
salt - 0.5 tsp.
Cooking steps
Mix dry ingredients: sift flour, add salt, sugar and yeast.
Knead into a soft and pleasant dough. Since flour comes in different densities, its quantity may be slightly larger. I ended up with 20 grams more than in the recipe. Grease a bowl with oil and place the dough in it for 30 minutes, covering with a lid or film.
Homemade bread cooks quickly enough and turns out very soft with an ideal crumb structure.
Bon appetit!
Homemade bread - have you just read about it or heard about it from a friend? And it’s right that you also showed interest in healthy eating, which is especially trendy now. After all, the majority are increasingly leaning towards food prepared at home from natural products. Especially when it comes to such an important product as bread.
Yes, he was the one who was the head of everything before. In any case, that's what people who knew a lot said. After all, bread prepared at home from proven ingredients has no price. After all, it is much cheaper in all respects. Having prepared it, you will perform simple mathematical operations, inhale these most pleasant aromas with your family, look at the happy faces of your family and understand everything.
Types of homemade bread
Who said that bread in a slow cooker turns out differently than with traditional methods? Experiment and achieve the desired taste! After all, bread can turn out different:
Darnitsky bread
- Regular (white, gray, rye).
- From different types of flour (wheat, rye, corn, barley, oatmeal, buckwheat, etc.).
- With different fillings (seeds, nuts, dried fruits, etc.).
- Sweet and savory.
So, I will tell you how to bake healthy and delicious bread at home.
Requirements for flour
This is not someone's idea - 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 do we need flour for this or that bread - white, rye, gray, etc.
- Wheat . To bake white bread, you need premium and first grade flour made from durum wheat. The bread turns out tender and evenly porous. If you cook it from 2 types of 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. It makes the bread flattened. And he will quickly become callous.
Barley flour bread
- . Due to the content of substances that interfere with the formation of gluten, this bread is denser. Want fluffier bread? Add wheat to rye.
- Corn flour . It does not contain proteins that form gluten. That is why it is advisable to add proteins or leavening agents here. With the introduction of yeast into the dough, wheat flour must also be added.
- Oat and buckwheat flour . If you add wheat flour to this type, gluten will be present in the dough. This bread will be unusually tasty, aromatic and with a crispy crust.
With buckwheat flour
Methods for making bread at home
This is another plus in favor of making bread at home. After all, there are also plenty of ways to bake bread. And it’s not just about what to bake with – yeast, soda or something else. And it’s not about what to put in first – dry ingredients or pour them into liquid ones.
For baking can be used:
Dough in a slow cooker
- Russian stove.
- Oven.
- Bread maker.
- Multicooker.
- A frying pan and even a fire, etc.
Recipe for homemade white bread in a slow cooker - step-by-step recipe with photos
A loaf of white bread is a traditional attribute of our menu. Just don’t think that you won’t be able to cope with such a task. Even if you don't have a stove, bread maker or oven, take a slow cooker. You will love both 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
Heat the water until hot and first dissolve salt and sugar in it.
Step 1. Sugar and salt
Mix this solution with yeast.
Step 2. Yeast
You need to mix everything again and remove it - the yeast should rise, giving foam. Then add the butter here and, after sifting the flour, pour it into the bowl.
Step 3. Flour
Now you can turn on the multiplayer and let it warm up. And we will knead the dough so that the cone becomes tighter. First in a bowl, and then on a board, adding flour,
Step 4. Kolobok
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 bake on the “baking” mode. A slow cooker is not an oven, and you won’t get a beautiful hat. But don’t be upset - remove the loaf from the bowl and turn it over to the other side, bake for another 15 minutes. This is how you get a “tanned” shade.
Step 5. Turn it over
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 sourdough. As a base, wheat and rye flour is used here. And they bake rye not only in the oven or bread maker, but also in a slow cooker. They offer several recipes for making rye bread
Homemade rye bread
In the bread machine . Everything is quick and simple - the kneading is done, the baking is done, and a minimum of utensils are used.
Ingredient:
- Rye flour – 1.5 cups
- Yeast – 1 tsp.
- Olive oil – 1 tbsp.
- Whey – 1 glass
- Sugar
- Cumin - optional
How to properly prepare homemade rye bread - a time-tested recipe
Having placed all the products in the bread machine, select the “Rye bread” mode. Cover with a lid and that's it. After 3 hours, a fragrant loaf is on your table.
. No less convenient and simple way. Now make sure of this by preparing bread with a pleasant aroma. Please note that this dough does not rise well, so rye flour can be diluted with wheat flour.
Rye bread with lard
Ingredients:
- Rye flour – 700 g
- Wheat flour – 2 tbsp. (maybe in half)
- 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)
Prepare a delicious recipe for homemade rye bread
After slightly heating the milk, combine it with salt and sugar, and then with butter. Let it all sit for half an hour, after which we add the dough to a mixture of flour and finely chopped garlic and coriander. Knead the dough loosely on the table, poured with oil. Then place the dough in a preheated multicooker in the “warm” mode for half an hour. After that, setting the cartoon to the “baking” mode, we bake for an hour.
In the oven . Fragrant, tasty, healthy rye bread is also obtained in the oven. There are a lot of recipes for its preparation. I will offer several 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 prepared from water and sugar (a spoonful). As soon as this mass rises, pour a glass of water, 50 melted margarine into it, and add a spoonful of salt. Let's knead the dough. After an hour and a half, knead again and put into the mold. Turn on the oven and bake the bread for about forty minutes. You can sprinkle the cereal mixture on top of the bread.
Yeast-free dough with soda. Quickly knead a stiff dough from a glass of kefir, 1 tbsp of vegetable oil, 500 g of rye flour mixed with soda (1 tsp) and nuts (100 g). After placing the dough in a mold covered with foil, bake the bread for half an hour in the oven. Then, removing the foil, we bake for another 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.
On serum. Mix a glass of whey with sugar and 20 g of pressed yeast. After two hours of standing in a warm place, pour the dough into 500 g of a mixture of rye and wheat flour, add 1 tbsp. margarine and vegetable oil, 1 tsp. salt and a clove of chopped garlic. After two hours, roll out the bun and, flattening it, put it to proof. After 40 minutes, put it in the oven for 40-45 minutes.
Focaccia - Italian bread with sun-dried tomatoes
Unique food for those who love experiments and first courses, sauces and sandwiches. Fragrant Italian bread is tasty and satisfying.
Ingredients:
- Water – 200 ml
- Flour – 2.5 cups
- Vegetable oil – 3 tbsp.
- Yeast (dry) – 2 tsp.
- Salt – 1 tsp.
- Sugar – 1 tbsp.
- Sun-dried tomatoes
- Spices - to taste
How to properly prepare Italian focaccia bread
Let's prepare the dough by mixing sugar, yeast and a little flour. After standing for about twenty minutes in a warm place, pour in the oil. After stirring everything, gradually add flour. Knead the bun with oiled hands. Let it sit in a warm place for about forty minutes. After kneading the bun, roll it out 2 cm thick and sprinkle with sun-dried tomatoes and spices. Let's roll it all up, twist it into a spiral and place it in a bowl greased with oil. Let it sit in warm mode. And we bake the bread in the “baking” mode for 45 minutes on one side and 15 on the other.
Yes, you can experiment endlessly when baking bread at home. But, let me clarify, this must be done after already becoming familiar with the basics. In the meantime, to make you and your family happy every time you bake bread, try to stick to the recipe and tips.
- We take the freshest products, especially yeast.
- Yeast often uses dry yeast.
- We always sift the flour.
- Even if it is rye or corn bread, it is prepared on the basis of wheat flour, adding other types for taste.
- We always make dough without experimenting too much with starters (it’s better to stick to the recipe).
- Bread, or rather dough, loves heat!
- Don’t forget to cover the bun (if you are not proofing it in a slow cooker or bread machine) with a towel or clean cloth.
- Knead the dough thoroughly; without this, the bread will not turn out fluffy.
- You need to keep an eye on the kneading, or more precisely, on the shape of the kolobok. It should be round (in no case a different shape!) and elastic.
- Manufacturers' recommendations should be followed when storing products. So, in a multicooker - these are the same rules, in bread machines, gas ovens, etc.
- You can make notches on the top.
- Place the bread only in a heated oven.
- Do not open the oven, oven, etc. until the program ends - the bread may settle.
- Do not cut freshly baked bread immediately.
- Do you want the crust to be crunchy? Sprinkle the hot bread with cold water and cover with a towel.
- Always cook in a good mood.
Without a doubt, there are many more recipes for making bread at home. If you want this, you can learn to bake any type of bread to the delight of yourself and your loved ones.