How to properly prepare yeast-free bread. Homemade yeast-free bread

Store-bought yeast and industrial baked goods rarely fit the description of healthy food. You can make your own homemade bread without yeast to avoid the negative effects on the body of refined products and dangerous industrial dough bases. However, for this it is necessary to use reliable recipes with precisely described proportions. And you should learn all the secrets of making tasty, soft and healthy yeast-free bread.

Cooking features

Before you make bread, remember a few rules for preparing not only perfect baked goods, but also sourdough for them:

1. Making perfect baked goods won't happen in a few hours. Preparing the starter takes from 1 to 6 days. However, the base for the dough is prepared in large quantities, and it is enough for several times.
2. You can speed up the fermentation process of the sourdough by adding a spoonful of melted honey or sugar to it.
3. During the cooking process, at first you will have to check the readiness of the bread using a toothpick. It should be dry when removed from the bun.
4. Before baking, the dough must be left to rise for 4-7 hours so that the necessary processes begin in it.
5. Strictly following a recipe is not always appropriate. The difference in the quality of the components can be critical, so liquid and dry ingredients are mixed by eye, achieving the ideal consistency. The starter should turn out like thick sour cream, but the spoon should not stand in it.
6. The ideal temperature for sourdough is from 21 to 25 degrees Celsius indoors. The product does not like drafts. During the ripening process, the starter is covered with a towel so that it does not dry out on top.

Each recipe for homemade bread without industrial yeast has its own cooking subtleties. But the quality of the final product largely depends on the starter.

Exact scheme for preparing universal sourdough

Healthy bread without yeast cannot be prepared without sourdough, unlike other breads that require. And she doesn’t like hasty actions. Set aside 5 days to prepare the base:

1. First day. Take 4 tbsp. l. wheat flour and mix with warm water (30-35 degrees) so that you get the consistency of sour cream. Place the covered mixture in the dark in a warm place.
2. Second day. By this time, beneficial bacteria have developed in the sourdough, and it becomes slightly sour in smell. Add 3 more tbsp. l. wheat flour and a small amount of warm water so that the consistency of thick sour cream is not disturbed.
3. Third day. Bubbles appear in the leaven and it becomes more liquid. Add 3 more tbsp. l. flour and a little less warm water than yesterday.
4. Fourth day. Sourdough smells similar to sour yeast. Add water again and 3 tbsp. l. flour.
5. Fifth day. If everything went well, then there will be about 1.5 times more leaven, as well as bubbles in it. Add water and 3 tbsp. l. flour.
6. Sixth day. Feed the starter one last time with water and flour. Now it can be used for baking.

Take 3 tbsp. l. sourdough and mix with 6 tbsp. l. wheat flour, diluted with a small amount of warm water. Leave to ferment for 6 hours and discard the rest.

Advice! To prepare, use a 2-liter glass jar or enamel pan.

The starter can be stored for 2 weeks in a cool place. Before each use, 3-4 tbsp. l. The product is left at room temperature for several hours to warm up.

Recipe No. 2: Rice Sourdough

The basis for homemade bread without yeast from rice is prepared for at least 5 days. You can use it for buns and fluffy pancakes. Rice gives the final product a delicate aroma and porous structure, allowing the bread to be fluffy.

Important! Prepare 100 g rice, 250 ml water, 8 tbsp. l. white flour and 2 tbsp. l. Sahara.

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Rice should be soaked in 150 ml of water for 3 days, combined with a spoon of sugar. Leave in a cool place, and on the 3rd day add 3 tablespoons of flour. Then on day 4 the remaining water is added and left to ferment. On day 5, add the remaining flour and sugar, and on day 6, start baking.

Recipe No. 3: rye sourdough

Sourdough is used to make the healthiest bread – rye bread. It contains reduced white flour content. Suitable for making pancakes and pancakes. You will need a glass of sour kefir and 200 g of rye flour:

• Combine the ingredients in small portions;
• cover the container with gauze and leave for 1 day;
• add 2-3 tbsp. l. rye flour and leave for 2-3 hours.

The product is prepared quickly, you can start baking already on the 2nd day.

Ideal yeast-free bread in the oven

To make delicious homemade bread from wheat flour without yeast, read and use the first sourdough recipe. The following quantities of ingredients will be required:

• approximately 650 g of 1st grade flour;
• 3 tbsp. l. Sahara;
• 2 tsp. salt;
• 7 tbsp. l. sourdough;
• 350 ml water;
• 1 tbsp. l. unrefined oil;
• seeds or raisins for filling and decoration as desired.

Now start making delicious bread by kneading the dough in a deep bowl:

1. First, combine the dry ingredients, stir in the starter and add oil and water. The ideal dough is dense; you need to mix it with your hands. When the mixture is ready, it will no longer stick to your hands.
2. Now transfer the dough to the table and knead it with the lower parts of your palms, pushing out the air. This process can take up to 20 minutes; good dough loves “attention.” At the end of kneading, add seeds or raisins.
3. Grease the bread pan with butter and sprinkle with flour. Transfer the dough into it and, cover with a towel, leave for several hours. The dough will be ready when its volume has doubled. The rising process depends on the strength of the starter and can last from 2-3 to 8 hours.
4. Preheat the oven to 200 degrees, and sprinkle the bread with water so that it has a golden brown crust.
5. Place a baking sheet with water on the bottom tier of the oven, place the bread on the middle tier.
6. After 25 minutes, set the temperature to 180 degrees and cook the bread for another 40-50 minutes (depending on the power of the oven).

When the oven is turned off, they don't get the bread right away. After about 40 minutes, remove the pan, take out the baked goods and place them on a wire rack, covered with a towel.

Delicious rye bread

To obtain perfect baked goods, use the third sourdough recipe. You can experiment with a rice base. You can make sourdough with raisins. Taking into account the components for the sourdough, you will need: 1.5 cups of rye flour, 4 cups of white flour, a handful of raisins and 2 tsp. salt, 3 tsp. sugar and a little vegetable oil. Also, for the starter you need to take 550 ml of whey, 600 ml of water and a quarter spoon of soda.

The process of preparing dough and sourdough for rye bread without yeast:

1. An hour before cooking, soak the raisins, then mash them with a pestle and put them in a 2 liter glass jar, fill them with water and add 0.5 tbsp. rye flour with 1 tsp. Sahara. Leave the mixture in a warm place overnight.
2. On the second day, strain the starter and mix with 4 tbsp. l. rye flour and a small amount of water so that the mixture is thick enough. Leave the composition for another 1 day.
3. On day 3, add 2 tbsp. l. rye flour and the same amount of whey. Leave for a day, stirring occasionally.
4. On day 4, add 2 tbsp. l. rye flour and heated whey in the same quantity.
5. On day 5, add 2 tbsp. l. wheat and 2 tbsp. l. rye flour, 4 tbsp. l. whey until a consistency similar to thick sour cream is formed. The starter will be ready when it is 3-4 times larger.
6. At about 6 days you can start preparing the dough. The ingredients must be warm. Add 9 tbsp. l. starter and 250 ml of whey in a glass bowl. Add 2 tsp. salt and 2 tsp. Sahara.
7. Add butter and sifted flour into the mixture in portions. Additionally, add soda to the flour. Mix the dough well.
8. The composition should be left in a warm place for about 2-3 hours to increase its volume.
9. Transfer the dough to a parchment-lined pan. The oven should heat up to 200 degrees. The bread is cooked for about 50 minutes, checking with a toothpick.

You can make cuts on the top of the buns– this way the bread is baked better and there is no raw crumb left inside. If cooking is uneven, place a damp towel on top of the bun for 20 minutes.

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Whole grain bread in the oven

Whole grain flour is ideal for making dietary bread; you will need: 150 g whole grain flour, 10 g baking powder, 1 cup oatmeal, 0.2 l whey, 30 ml vegetable oil, salt and sugar to taste. Process for making homemade bread:

• sugar is mixed with salt and added to chopped oatmeal;
• add baking powder and wheat flour;
• Make a hole in the center of the mixture and add a glass of whey and vegetable oil;
• knead the dough while the oven is heated to 220 degrees;
• The dough is placed in a greased mold, cuts are made on top;
• Place in the oven for 30 minutes, turn off the stove and let it cool slightly.

Cool the finished bread completely on a metal rack after removing it from the oven.

Kefir bread in the oven

Full-fat kefir is suitable for making quick bread if you don’t have time to start a starter: take 220 ml of the drink, 330 g of white flour, 2/3 tsp. soda, 1 tbsp. l. butter and a little salt.

Preparation:

• heat the kefir slightly (30-35 degrees) and mix with soda and salt, then pour in the oil;
• gradually add sifted flour so that there are no lumps;
• transfer the thick dough to the table and continue kneading it;
• place the prepared bread base in a mold and place in the oven at 200 degrees;
• Bake for 40 minutes.

To make bread without sourdough softer, place the pan on the middle shelf at 250 degrees. After 10-15 minutes, the baking sheet with the mold should be moved higher, and a baking sheet with pieces of ice should be placed on the lower tier.

To prepare baked goods according to this recipe, you can use all-purpose or rice sourdough. Or you can use a unique recipe from church ministers: you will need brine without vinegar from cucumbers or cabbage, rye flour and 2-3 tablespoons of sugar. Cooking process:

1. Add flour to the brine so that the mixture looks like thick sour cream. Add a little sugar and leave in a warm place for a while.
2. The correct composition for baking increases in volume by about 2-3 times. After this, prepare the dough by mixing the starter with flour and warm water until the consistency of a soft and viscous dough.
3. The dough should rest for several hours. During this time it rises.
4. Knead the dough, adding flour in portions. Sugar and salt are added 1 tsp each. or a little less. As a result, the dough should be light and airy. It doesn't stick to your hands.
5. Divide the mixture into the molds and leave for 30-40 minutes while the oven preheats. Bake at 200 degrees until done.

The time it takes to prepare baked goods directly depends on the oven and the products used. You can check readiness with a toothpick. And to protect against uneven baking, the wet towel method is again used.

Homemade rye-wheat bread in a slow cooker

It is not necessary to use whey to make bread. Take 1 glass of kefir, 1 tsp. salt and soda, 1.5 cups of wheat flour, 0.5 cups of rye flour and the same amount of crushed oatmeal. You will need a little more breadcrumbs and 2 tbsp. l. oils

The oil is mixed with kefir, and the dry ingredients are mixed with each other. The dough is kneaded quickly so that it does not have time to become too hard. Grease the bowl with butter and sprinkle with crackers. Then spread the dough.

Bake the bread on the baking setting for 30 minutes. Then the bun is turned over and baked for the same amount of time. The finished product is taken out and wrapped in a dry towel, placed on a plate.

Bake without yeast in a bread machine

Homemade bread without yeast is ideal when using a special oven. Here you can also use the recipe without sourdough: 0.5 cups of warm milk, egg, spoon of salt, 1.5 tbsp. l. butter, 3 cups flour and 2 tablespoons sugar.

Important! You need to load the ingredients into the bread machine in strict sequence: first milk, then egg, then butter and finally salt and sugar. The butter should be softened. At the end, add flour.

The size and color of the bread in the device can be set as desired. And it should bake for about 1.5 hours. It is recommended to cool the finished baked goods directly in the bowl of the device.

A variety of recipes, starters and methods for preparing homemade bread without yeast enable a person with any level of culinary experience and knowledge to prepare delicious and healthy baked goods. Following the presented recipes, this is very easy to do. You will succeed the first time!

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Day 1. In the morning, take not an iron or, better yet, not an enameled one, but a ceramic or, at worst, glass container with a volume of at least 1.5 liters. Pour 100 ml of warm boiled water into it, gradually add 100 g of rye flour, mix so that there are no lumps. Cover with a napkin and place in a warm place. If you make it in a jar, then wrap it in something. Yes, stir not with an iron spoon, but with a wooden spatula or something like that. I stirred with a wooden spoon, and carried out all the manipulations in the jar.

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Day 2. The next morning, bubbles should appear on the surface; if there are none, it’s okay, it just means that the place where you left the container is not warm enough. Add another 100 ml of warm water and 100 g of rye flour, mix well and cover again with a napkin, leave in a warm place.

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Day 3. In the morning we do the same manipulations as the previous morning: add 100 ml of warm water and 100 g of rye flour

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Day 4. In the morning, add 500 ml of warm water and add enough flour to get the consistency of thick sour cream. Leave until the next morning in a warm place.

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Day 5. In the morning, pour 3/4 of the resulting dough into a container where we will knead the bread dough, and add 100 grams again to the remaining 1/4. flour and add enough water to get the consistency of thick sour cream. ****With this 1/4 you will do the same as above to make another loaf 5 days later. I will also note that 1 cup of dough roughly corresponds to 40 grams of yeast, so essentially any other baking can be done using the prepared dough instead of store-bought yeast.*****

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Add salt, honey and butter to the cast dough. Stir until it all comes apart. Then we start adding rye flour. I first stirred with a whisk so that there were no lumps, and when the dough became quite thick, I began to stir with a spoon. ATTENTION! Do not mix the dough with your hands until it becomes stiff! rye dough sticks strongly to your hands, it is difficult to wash it off everything: if it sticks to the sink, to furniture, to dishes and dries out. But it is soaked with water. When it becomes impossible to mix the dough with flour with a spoon, start mixing it with your hands, first opening a stream of water to wash your hands if necessary. Another point: kneading is not a quick task, it took me at least half an hour, and it’s almost impossible to move away from the dough, again due to the fact that your hands are in it, and it’s not easy to wash off. So keep this in mind. Knead the dough until it no longer sticks to your hands. It will still stick, because... This is a feature of rye flour. At the very end, I dumped the dough onto a board sprinkled with wheat flour and kneaded it like this, adding wheat flour.

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When you finish kneading the dough, i.e. when it stops almost completely sticking to your hands, you need to form a ball out of it, place it on the board and cover it with a napkin so that it does not dry out. Leave all this in a warm place for 3 hours. I did so, but when it came time to transfer the future bread onto a baking sheet, it still stuck to the board from below, no matter how much I sprinkled it with flour. The fact is that while the bread lies for 3 hours, it acquires the desired shape on its own, cracking on top, and if it sticks and you start to tear it off, the shape is lost. Therefore, next time I will place the ball of dough directly on a baking sheet greased with sunflower oil, which is what I advise you to do.

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In 3 hours. When the bread takes the desired shape, it can be baked. Preheat the oven to 220 degrees. If the dough is not laid out on a baking sheet, lay it out after greasing the surface of the baking sheet or mold with oil. The surface of the bread is also greased with sunflower oil. Place in the oven for 40-60 minutes. It all depends on how the dough turns out. So you need to bake at least once to find out how long it takes for YOUR bread to be done. I baked it for 60 minutes, it didn’t burn, it was nicely browned, and there was no dough left on the knife. But I think next time 50 minutes will be enough for my bread. The crust on top will be hard, and you can even knock on it: this means that the bread is ready, as it should be)

Homemade bread without yeast
Before we begin, let's 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 it makes any recipe heavier (unlike pulp or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish);
sprouted grains are always easier to digest than “dry” ones, even after heat treatment (however, these can only be ground into “minced meat” and not into flour);
Sweets (dried fruits) do not go well with starches, so it is better to add them minimally.
Homemade yeast-free bread recipes
1. The simplest thing is unleavened flatbread.
Ingredients:

1 glass of water
2.5 cups flour (preferably whole wheat)
1.5 teaspoons salt
vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.
Homemade bread without yeast:

Stir salt in water. Gradually pour the flour into the salted water in a thin stream.
Mix the dough. Then let the dough stand (rest) for 20-30 minutes.
Heat the frying pan.
Roll out the flatbread thinly.
Dry the flatbread for a few seconds in a hot frying pan. In total you get 10-12 flatbreads.
The finished flatbreads must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
It is better to store the flatbreads in a plastic bag in the refrigerator for no more than 3 days.
2. Homemade bread with kefir

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

Sift the ground wheat (in a coffee grinder) thoroughly through a fine sieve to obtain 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 store-bought - probably with additives!).

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

Mix well and bake in a cake pan.

Place the dough on baking paper.

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

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably just yolks). 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 (a fermentation product of the kefir grain).

3. Based on Irish soda bread

250 g whole wheat flour
250 g rye flour
250 g oat flour
1/2 cup ground nuts
4 tbsp vegetable oil
1 tsp salt
1 tsp soda
juice of 1 lemon
500-600 ml water
Homemade bread without yeast:

Preheat the oven, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. Make slits in the crust while baking.
Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell peppers, cumin, carrot juice cake, etc.
4. Potato cakes
Ingredients:

300 ml (one and a half cups) mashed potatoes (can be in water)
1 tsp salt
300 ml flour
1 egg (you can try using only the yolk - this way the recipe as a whole will be easier for digestion and, accordingly, less harmful).
Preparation:

Quickly knead the dough, divide into 10 parts and place on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each one with a fork, otherwise the cakes will rise.
Bake at 250 C for about 13-15 minutes (should be slightly browned).
Cool, can be eaten warm or cooled, very tasty with butter, sour cream and herbs.
5. Oatcakes
Ingredients:

600 ml (3 cups) rolled oats
250 ml flour (can be dark, whole grain, wallpaper)
1.5 tsp salt
1 tsp soda
600 ml kefir
50 g melted butter (or olive)
How to make oatcakes:

Knead the dough, let it sit for half an hour, then, just like in the previous recipe, lay out and knead the round cakes and bake at 250 C for about 15 minutes (you need to watch until they start to brown a little).
You don’t have to give it a round shape, but lay it out as best you can on baking paper, poke it with a fork and roughly cut it after about 7 minutes, when the dough begins to set. And then, after removing from the oven, break it onto a plate.
6. Quick yeast-free pizza dough (recipe No. 1)
Ingredients:

2 tbsp flour
1 teaspoon salt
2 eggs
1/2 cup warm milk
1 tsp olive oil
Pizza dough without yeast recipe:

Mix flour with salt.
Mix the eggs in a bowl with warm milk and add olive oil.
Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic.
Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.
Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

1.5 cups wheat flour
1.5 cups rye flour
about 1 glass of water
a pinch of salt
How to prepare pizza dough:

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

7. Rye bread with 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. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.
After the starter is ready, put in the dough: warm water (required amount), starter, salt, sugar (necessary for the starter to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is “light”. After the dough has risen, without kneading it, put it into molds (1/2 of the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking and stored in the refrigerator.
The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).
8. Hop sourdough bread
1. Preparing sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).

2. Number of components.
To bake 650-700 g of bread you need:

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

3. Preparing the dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. spoon of sourdough and 1 glass of flour.
3.2. The prepared solution is covered with a cloth and placed 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. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), put the required amount (1-2 tablespoons) of the dough; this dough will serve as a starter for the next bread baking; it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are an optional component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.

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

Bread is an integral part of our life, without which we cannot imagine our normal day, and all because it is universal.

For example, sandwiches can be made with anything and any kind: sweet ones - with honey, jam, condensed milk; hearty - with sausage and cheese, with sprats and cucumber, and so on.

This product is suitable for everything, and some people cannot even imagine a single meal without it; they say that without it, food becomes less tasty.

Useful and harmful qualities of yeast-free homemade bread

Pros:

The only disadvantage of preparing such a product is its taste, hardness and small size. The taste of yeast-free bread is lean, barely perceptible.

Often its density is much higher than that of store-bought yeast bread, and its taste may not be to everyone's taste.

How to prepare sourdough for homemade yeast-free bread

The basis of this type of baking is sourdough, on which the taste of the future bread bun directly depends.

So, to prepare sourdough according to the classic recipe we will need:

• 1 glass of clean drinking water;
• 1 cup flour (pre-sifted);
• A tablespoon of honey (optional).

This version of the starter is prepared in several stages, and, accordingly, over the course of several days.

Stage 1: take 100 g of flour (about a third of a glass), honey and a third of a glass of water. Cover the resulting mass with gauze or a waffle towel so that oxygen can penetrate freely and dust cannot.

We put it in a warm place for two days.

Stage 2: After two days, add another third cup of flour and the same amount of water to the starter. The reaction of the dough should be unambiguous: small air bubbles on the surface and a slight sour aroma of the dough.

Leave covered with a cloth in a warm place (for example, in the kitchen) for another day.

Stage 3: After 24 hours, the starter should acquire a distinct smell of alcohol and increase in size, add again a third of a glass of flour and the same amount of clean drinking water and leave it for the next day.

Stage 4 (final): After the last 24 hours, the starter should increase significantly in size. Now you can use it by adding a certain amount to the dough, having previously done some simple and well-known steps: a third of a glass of flour and the same amount of water, put in a warm place until signs of fermentation appear, that is, bubbles and an increase in volume.

The remaining mass is usually stored in a jar in the refrigerator. The consistency of this leaven looks like thick village sour cream, very viscous and elastic.

An elementary recipe for yeast-free bread in a bread machine

To make bread we need:

• half a glass of warm milk;
• 1 egg;
• butter – 1.5 tablespoons;
• half a teaspoon of salt;
• 2 tablespoons sugar (to taste);
• 3 cups flour (possibly heaped);
• 1 teaspoon baking powder (optional).

The entire process of making bread in a bread machine involves the correct sequence of loading the ingredients. First, pour warm milk into the bowl, then add the egg, then add butter, salt and sugar.
For better mixing, the butter can be melted or softened. And finally, flour with baking powder.

All that remains is to choose the size and color of the bread bun, as well as the correct mode, for example “quick”. This bread usually takes an hour and a half to bake.

The bread maker will let you know when the bread is ready with a specific sound signal.

It is best to take out the bread when it has cooled and only then cut it. The job is done, ladies and gentlemen, homemade yeast-free bread is ready to eat.

Lenten yeast-free bread in the oven

Unfortunately, not every housewife has a bread machine, so we offer a recipe for making such healthy bread in the oven. This will not change the taste at all, and the simplicity of the recipe will pleasantly surprise you.

So let's get started:

• 1 cup rye flour (coarsely ground);
• one third cup of wheat flour (coarsely ground);
• 2 glasses of kefir;
• 2 tablespoons bran (optional);
• 1 tablespoon sugar;
• 1 teaspoon salt;
• 1 teaspoon of soda;
• 1 tablespoon melted butter or margarine.

Preheat the oven to 200 degrees and start creating. Place all dry ingredients in a deep bowl and pour in 1 cup of kefir.

Knead the dough, steep, dense and practically not sticky. You may not need the full second glass. When adding kefir, be guided by the recommended state of the dough.

It is better to choose the form for the future bread in advance. It is convenient to use both silicone and metal molds; the only criterion in choosing for you should be its depth.

The deeper the pan, the taller the loaf of bread will be. The dough should cover the mold by half.

Cover the selected form with parchment or baking paper, then lay out the dough, distributing it evenly over the entire form with hands moistened with water. As a topping for a homemade bun, you can use cumin, sesame seeds or oatmeal, which should be sprinkled on top of the bread.

Well, now we put our bread in the oven to bake until we see a golden crust, about 20-30 minutes, after which we take it out and wrap it in a towel. In this form, the bread should cool, then it will remain soft longer.

How to make yeast-free bread at home is described in detail in the video.

Cooking rye yeast-free bread in a slow cooker

To prepare we will need:

• one and a half glasses of wheat flour;
• half a glass of rye flour;
• half a glass of oatmeal;
• 1 teaspoon salt;
• 1 teaspoon of soda;
• 1 tablespoon sugar;
• 1 glass of kefir;
• 2 tablespoons butter;
• 1 tablespoon breadcrumbs.

Combine melted butter with a glass of kefir. Combine all the dry ingredients of the recipe with the liquid ones and knead the dough.

You have to knead it quickly, otherwise it will become tougher.

Grease the multicooker bowl with oil and sprinkle with breadcrumbs. Now you can lay out the dough.

Then turn on the “Baking” mode and wait for a signal about readiness after half an hour. The bread needs to be turned over using an oven mitt or a knife and left to bake again for half an hour, but on the other side.

With this method, the bread is baked evenly on both sides.

The hot bread must be carefully removed from the multicooker and placed on a dish, then covered with a cloth towel and allowed to cool. Then the crust of the bread will be soft.

Delight your loved ones and yourself with cooled bread.

Monastic homemade yeast-free bread

To bring such bread to life, we will need a little free time, a good attitude and a bit of patience.

First, you should prepare the sourdough, since this is the type of yeast bread that is prepared on its basis. You can use the recipe for making sourdough given above, or try the one that church ministers usually use.

For the starter we need:

• warm brine (cucumber or cabbage without vinegar);
• a little rye flour;
• a small amount of sugar.

The amount of ingredients depends on the amount of bread you are going to bake. This starter can be prepared for future use, then it needs to be stored in the refrigerator.

Add flour to the warm brine and stir until a creamy consistency is formed, add a certain amount of sugar (to taste) and leave to rise in a warm place. The starter should rise several times, each time we stir it, releasing carbon dioxide and remember that the rising time is gradually decreasing.

After you have received the starter, you can start preparing the dough: mix warm water, starter, sugar and flour. The dough should be viscous and elastic, and resemble thick sour cream.

Let it sit, whisking occasionally if it rises.

Knead the dough for monastery bread, gradually adding flour, salt and, if necessary, sugar. Divide the light and airy dough into the molds, filling only half of their volume.

Then leave the dough to rest for half an hour and you can put it in the oven.

To keep the crust soft and pliable without breaking, moisten the hot bread with a little water, cover with a clean, dry cloth and let it cool.

It is best to prepare the sourdough in advance and have a free day in reserve, since extra time never hurts, and in a hurry, you can chop wood and miss one of the ingredients.

All ingredients for each recipe must be fresh and on hand, as this is your personal masterpiece that deserves the best.

If in doubt, you can check the readiness of the bread using a toothpick. Pierce the finished loaf with it.

If there is dough left on the toothpick, then you need to wait a little longer and put the bread back in the oven.

You can learn how to make white yeast-free bread from the video.

In contact with

King Sun gave an official order to the masters - to bake a yeast loaf.

From that moment on, the production of a completely different bread began - white.

In the 19th century, scientists discovered the secret of the chemical process. The primary task is the cultivation of yeast, which ensures the speed of fermentation.

Baking has become easier and much faster, sourdough has been forgotten. In the USSR the issue became even more acute.

In the production of feed yeast we used:

1. Shredded wood
2. Sunflower baskets
3. Corn cobs
4. Cotton husks
5. Beet molasses and more

Malt and hops matured much longer, so they were not suitable for cheap and quick bread.

If you look at the GOST for baker's yeast, which is used on an industrial scale, you will understand why the issue of “thermophilic” bacteria has seriously alarmed the public.

They include:

1. Lime (chlorine, construction, bleach)
2. Harmful acids (hydrochloric, sulfuric
3. Ammonia
4. Ammonium
5. Detergent
6. Defoamers

All information is freely available, you can check it yourself and be horrified. Such a “product” is not completely digested, but settles in our body, simultaneously releasing toxic substances.

Pathogenic microflora flourishes, negatively affecting the stomach, liver, pancreas, and intestines.

The amount of calcium in the blood decreases, creating a favorable atmosphere for the development of tumors.

Tip: if you want to see the composition for yourself, check out vsegost.com or another similar resource.

The benefits of bread without baker's yeast

Recipes for sourdough yeast-free bread at home will help change this sad picture and cleanse the body of everything unnecessary.

Let's consider the advantages of flour products made on their basis:

1. The digestion process is normalized. Bread crumb envelops food and promotes better digestibility
2. The intestinal muscles are activated and toned
3. All nutrients are fully absorbed
4. The microflora of the stomach is normalized
5. Increases immunity and immunity to carcinogens
6. Healthy body cells are renewed
7. Reduces the risk of flatulence
8. The absence of fermentation has a beneficial effect on energy potential

Many housewives decided to take the situation into their own hands and monitor the composition themselves.

If you don’t yet know how to make yeast-free bread at home, we will be happy to help you.

How to make a universal sourdough starter?

Typically, sourdough for unleavened bread at home is made once, and then part of it is used for a new batch.

Don't forget to feed her periodically.

Sourdough “Eternal”:

1. The first day. Take a glass of flour and 100 gr. plain water. Which one is needed (whole, wheat, rye), choose for yourself, the type of the future product will depend on this. The result is a thick, “sour cream-like” mass that needs to be covered with a damp cloth and placed in a warm place where no one will disturb it. Gently stir occasionally (about five times a day).
2. Feed the starting mass. Add the same amount of flour and water. The appearance should be the same as on the first day. Stir. At the end of the day the first bubbles will appear. This is good, the process is going well.
3. The starter actively grows in size, foams and swells. Feed and put in warmth again.
4. Now divide it in half. The first part will go into use, and the second is your “eternal” supply for next time. Pour the remainder into a glass jar, cover with gauze, folded several times, and tie with a piece of string (or close with a lid with holes). She must breathe. Next time it's time to bake, feed the starter again, leave it warm and repeat the process.

Tip: Wait until your starter is at its peak before baking. This is determined by quantity. Make sure that there is approximately twice as much as after the initial kneading.

The best recipes for making excellent yeast-free bread at home

We have reached the climax - the practical part. Even a novice housewife can master it.

Don’t worry if the “first pancake” is lumpy. The following masterpieces will satisfy your family more than once.

Sourdough bread “Eternal”

This delicious bread can even be made in a slow cooker or a regular oven.

Having tried this culinary experiment at least once, you will never be able to forget its aroma.

You will need:

1. Flour (wheat) - 3 cups
2. Plain water - 1 glass
3. Vegetable oil - 3 tbsp. spoons
4. Sourdough (see above) - 7 tbsp. spoons
5. Salt - 2 teaspoons
6. Sugar - 2 tbsp. spoons (without slide)

Sift the flour, add two tablespoons of butter, salt and sugar, then the starter.

While kneading, pour water here (the mixture should not stick to your hands). It is better to follow the advice of our grandmothers and leave it all under a towel overnight and continue working in the morning.

Punch down the dough and place in the chosen form.

It will rise during cooking, so be aware of this. Leave it like this for several hours (2-3). Just don’t touch it after, it’s hot right away! Use medium heat.

Tip: Twenty minutes before cooking, remove and brush the tops with the remaining oil to crisp up.

Recipe for delicious yeast-free rye bread at home

It is suitable for those who have their own bread machine. It will take about three and a half hours to do everything.

You will need the following ingredients:

1. Rye flour - 1.4 cups
2. Wheat - 2 cups
3. Sourdough (see above) - 9 tbsp. spoons
4. Water - 1 glass (a little more)
5. Vegetable oil - 2 tbsp. spoons
6. Cumin - st. spoon
7. Salt - teaspoon
8. Sugar - two teaspoons
9. Powdered milk - one tbsp. spoon
10. Allspice - half or whole teaspoon

We put all this in the bread machine and set the appropriate program.

The weight turns out to be a little less than a kilogram, choose “medium crust”.

Australian "Dumper"

The following recipe will tell you how to bake yeast-free bread at home:

1. Wheat flour - 460 gr.
2. Baking powder - 16 g
3. Vegetable oil (for lubrication)
4. Olive (inside) - 1 tbsp. spoon
5. Salt - a good pinch
6. Rosemary
7. Water - half glass
8. Garlic - a couple of cloves for piquancy
9. Sesame
10. Sweet paprika

Preheat the oven to 180°C, sift the flour with baking powder.

Add oil, spices and mix thoroughly until smooth. Grease the mold and form a high “pancake” (3–5 cm).

Mix the garlic with the rest of the oil and coat the top. We bake for about half an hour, but adjust the temperature and duration yourself.

Tip: it’s better not to cut it while it’s hot; let it cool.

Quick and inexpensive bread

1. Whole wheat and wheat flour - two parts cup
2. Highly carbonated mineral water - cup
3. Salt - a pinch

Immediately turn on the oven to preheat. Sift the powder and add salt. Open the bottle, pour out the liquid and quickly mix the mixture with your hand, it should not stick.

Quickly form a “sausage” and place it on a baking sheet. The time will take from 60 to 70 minutes.

Brown bread with kefir

The set is standard, only a cup of kefir, soda and butter are added to the usual recipe.

Prepared on the basis of rye and wheat flour.

We mix the set, form a “bun”, and make a shallow cut on the cap. Place the mixture on a greased baking sheet and coat the top with the remaining kefir.

It will take a little less than an hour (it all depends on the size).

Tip: it’s convenient to check readiness with a wooden stick.

Oat bread

Milk, a little honey, kefir and flaxseed are added to the basic ingredients. The seeds are placed directly into the flour.

The ingredients are combined and formed into a loaf. A fun way to check for doneness: tap it with a stick.

An empty sound indicates a positive result - the bread is completely ready! On average, it will take 40 minutes at medium heating intensity.

Tip: dill will add piquancy to the taste.

If you have never made yeast-free bread at home before, this video will help you: