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!

Bread in all its variations is the most widespread product in the world. It is an important source of carbohydrates and an integral part of our diet for thousands of years. Recent studies have shown that people began baking bread at least 30,000 years ago.

At first, hungry foragers used grains as a highly preserved food source. They were ground with stones, diluted with water and consumed as porridge. The next small step was that a simple dish can be fried on hot stones.

Gradually, with the discovery of yeast cultures, baking powder and flour in its modern form, humanity learned to bake lush and fragrant loaves.

For centuries, white bread was considered the preserve of the rich, while the poor were content with cheaper gray and black bread. Since the last century, the situation has changed dramatically. The high nutritional value of baked goods previously despised by the upper class was appreciated. White bread, thanks to the coordinated work of healthy lifestyle promoters, has become increasingly ignored.

There are a huge number of variations of traditional baked goods, but homemade bread remains the most aromatic and healthy. Ingredients used:

• yeast;
• flour;
• sugar;
• water.

Bread is rich in many useful microelements, minerals and vitamins, but is very high in calories: 100 g of the finished product contains 250 kcal.

Delicious bread at home - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And it is not necessary to adhere to already known recipes, like the canon. For example, bread with fenugreek seeds, sesame and cardamom will appeal to even the most notorious gourmets.

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 1 serving

Ingredients

• Flour:
• Eggs:
• Milk:
• Dry yeast:
• Salt:
• Sugar:
• Cardamom:
• Sesame:
• Fenugreek seeds:

Cooking instructions

How to make homemade yeast bread - a classic recipe

Bread baked according to this recipe turns out to be truly classic: white, round and fragrant.

Prepare the following products:

• 0.9 kg of premium flour;
• 20 g rock salt;
• 4 tsp white sugar;
• 30 g yeast;
• 3 tbsp. water or natural unpasteurized milk;
• 3 tbsp. sunflower oil;
• 1 raw egg.

Procedure:

1. Sift the flour into a suitable size container and mix it with salt and sugar by hand.
2. Separately, in a tall jar, mix yeast with heated milk or water, add butter.
3. Combine all the ingredients and knead the dough; during this process you can add half a glass of flour. It usually takes at least 10 minutes for the dough to become smooth and lumps to disappear. Then cover with a clean towel and place in a warm place for a couple of hours to allow it to rise.
4. When the specified time has passed, the dough needs to be “lowered”; to do this, we make several punctures with a wooden spoon or the edge of a knife to release the accumulated carbon dioxide. Then leave the dough for another hour.
5. Gather the dough into a ball, moving from the edges to the center. Then place it on a clean baking sheet (it is advisable to grease it with oil so that the dough does not stick) or baking paper. Give it half an hour to proof.
6. For a golden crust, brush the surface of the future bread with egg and, if desired, sprinkle with sesame seeds or seeds.
7. Bake in a preheated oven for about 50-60 minutes.

Homemade bread recipe without yeast

Fluffy bread can be obtained not only thanks to yeast; sour milk, kefir, brine and all kinds of starter cultures are also used for these purposes.

For cooking bread prepare ingredients:

• 0.55-0.6 kg flour;
• 1 tbsp. water;
• 60 ml sunflower oil;
• 50 g white sugar;
• 2 tsp rock salt;
• 7 tbsp sourdough

Procedure:

1. Sift the flour through a fine-mesh sieve, add sugar and rock salt. Then add oil and knead by hand.
2. Introduce the specified amount of starter into the resulting mixture, add water, knead well until the dough begins to lag behind the palms. Then cover with a clean towel and leave in a warm place for at least 2 hours, so that the dough rises approximately 2 times.
3. After this, knead it thoroughly and transfer it to the mold. Choose a dish that is deep enough so that there is still room left after laying out, because the bread will still rise. Leave for another half hour, then place in a hot oven. The fragrant bread will be baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, but mixed with wheat. The latter gives the dough softness and pliability. To prepare rye bread you will need the following products:

• 300 g each of wheat and rye flour;
• 2 tbsp. warm water;
• 1 packet of dry yeast (10 g);
• 20 g sugar;
• 1 tsp salt;
• 40 ml sunflower oil.

Procedure:

1. Mix yeast with warm water, salt and sugar. We leave them for a quarter of an hour, during which a yeast “cap” forms above the surface of the liquid. Add oil and mix.
2. Sift and mix both types of flour, pour in the yeast mixture and knead into a stiff dough. Cover it with cling film and place in a warm place, leaving for at least an hour.
3. When the hour is up, knead the dough again, transfer it to the mold and leave it to proof for another 35 minutes, again wrapping it in cling film.
4. We put the future rye bread in the oven, where it bakes for 40 minutes. To add flavor, sprinkle the surface with cumin before baking.

How to make black bread at home?

You can bake this bread both in the oven and in a bread machine. The only difference is in the technical features of the cooking process. In the first case, you have to make the dough yourself and knead the dough, and in the second, you just throw all the ingredients inside the device and take out the ready-made fragrant bread.

Black breads, which include the much-loved “Borodinsky”, are prepared using starter cultures. To bake a loaf of black bread, prepare the following ingredients:

The starter will require a glass of rye flour and carbonated mineral water, as well as a couple of tablespoons of granulated sugar.

For the test:

• rye flour – 4 cups,
• wheat - 1 cup,
• half a glass of gluten,
• cumin and ground coriander to taste,
• 120 g brown sugar,
• 360 ml dark beer,
• 1.5 cups rye sourdough,
• salt – 1 tbsp.

Procedure:

1. Let's start by preparing the starter; to do this, mix half of the specified amount of flour and mineral water with sugar, cover everything with a cloth soaked in water and leave for a couple of days. When fermentation begins and bubbles appear on the surface, add the remaining flour and mineral water. Leave for another 2 days. Once the starter has fermented, it can be placed in the refrigerator, where it will be better preserved.
2. Immediately before preparing black bread, take the starter out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover with a damp towel and leave in a warm place for 4.5-5 hours.
3. After pouring the amount of starter specified in the recipe, you can add mineral water to the remaining liquid again and add 40 g of rye flour. After it has fermented, put it in the refrigerator again. In this form, the starter will keep for about a month.
4. Now you can start baking directly. Sift and mix the flour, add gluten, pour the starter into it, then add beer, sugar and salt. The resulting dough should be soft and not tough.
5. Transfer the dough to a bowl, cover with film, and leave at room temperature for 8-10 hours.
6. Then we form a loaf from the dough that has managed to rise, sprinkle it with cumin and coriander on top, transfer it to the mold and leave for half an hour to proof.
7. The bread will bake in a hot oven for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - step-by-step recipe

The kefir bread recipe will be a real find for all opponents of yeast baking. Prepare the following foods:

• 0.6 l kefir;
• wheat flour - 6 cups;
• 1 tsp each salt, soda and sugar;
• cumin to taste.

Procedure:

1. Sift the flour, add all the dry ingredients, including cumin, mix and pour in slightly warmed kefir.
2. Knead the dough into a tight dough.
3. Transfer the dough to a greased baking sheet, where we form a loaf.
4. Making slits in the top of the loaf will help the bread bake better.
5. The baking sheet with the future bread is placed in a preheated oven for 35-40 minutes.

Homemade bread starter

In addition to the rye sourdough described in the recipe for black bread, be sure to try the raisin sourdough, which will be ready in just 3 days:

1. Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup each), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and place in a warm place.
2. The next day, strain the starter, stir in 100 g of rye flour, dilute it with water so that the mixture has a consistency similar to thick cream, and put it back in a warm place.
3. On the last day the starter will be ready. Divide in half, use one half for baking, and add 100 g of rye flour to the second. Stir the water again to the consistency of sour cream and put it in the refrigerator.

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According to Richard Bertinet (a French baker and best-selling author of books on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, sophisticated and varied. It is worth mastering simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.

The recipe using live yeast is the simplest and most understandable. Anyone can start experimenting with homemade bread with it.

For one loaf you need:

• 600 g wheat flour;
• 12 g pressed yeast;
• 12 g salt;
• 300 ml water.

The amount of water is indicated for hearth bread, which is baked on a baking sheet. If a mold is used, you can add another 100 - 150 ml. The dough will be more sticky and flexible, but the bread will be fluffy and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

1. Crumble the yeast and grind with flour. Add salt and pour water into the flour.
2. Knead thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually the dough stops sticking to your hands and becomes smooth and shiny.
3. Place in a warm place for 1 – 1.5 hours to proof. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on a wire rack on a medium level. Place a bowl of boiling water on the bottom of the oven. For active life of yeast, a temperature of at least 35 - 38⁰С is required. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
4. The mass should double in volume.
5. Preheat the oven, place the pan on the middle level and bake the bread at 200ºC for 40 minutes.
6. Cool in a linen towel on a wire rack.

The question often arises as to why homemade bread crumbles.

There are only two reasons:

• Unbalanced recipe: excess yeast, lack of water or fat disrupt the structure of the dough.
• Low-quality flour with low gluten content does not allow you to knead a sufficiently elastic dough. The gluten threads must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct dough structure.

Homemade bread with dry yeast

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

For wheat bread:

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

The dough will stick to your hands for a long time, but there is no need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out “heavy”.

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

1. Dissolve dry yeast in warm water.
2. Make a hole in the flour, pour water into it and add salt.
3. Mix gently, gradually incorporating all the flour.
4. Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly before the yeast starts working. 10 – 15 minutes are enough to achieve pleasant elasticity.
5. The dough should be placed in a warm place for 1 – 1.5 hours.
6. When it has doubled in size, knead it slightly, form into a ball and place in a greased pan. It should take up no more than a third of the volume of the pan so that there is enough space for the bread to rise.
7. Bake the bread at 200ºC for 40 minutes. Check readiness with a wooden skewer.
8. Cool on a wire rack under a towel. If the crust is too hard, lightly moisten the towel with water.

How to grow sourdough

It is better to bake bread with sourdough at home. It does not involve yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste and also protect it from mold, which allows such baked goods to be stored many times longer than sponged yeast baked goods. Sourdough is grown in different ways, making it liquid or dough-like. Either way, it can live for years if properly cared for.

The simplest recipe:

• 100 g flour;
• 100 ml of water 28 – 30ºС.

The best way to make sourdough is with whole grain flour. For rye bread it is prepared from rye, for wheat bread - from wheat. You can also use a mixture of the two types.

Prepare the starter in a container with a loose lid or under several layers of gauze so that it does not suffocate or become damp. For the specified amount of food you will need a container of about three liters, since the starter will rise greatly.

1. The ingredients are combined. The result is a liquid mixture, like sour cream.
2. It is covered and put in a warm place. The optimal temperature is 24 – 27ºС.
3. For a week, fertilize with the same amount of flour and water every day. Mix the whole mass thoroughly.
4. The first two days the starter “gives off” vinegar. If the process is successful, on the 3rd – 4th day the smell will become pleasant, sour-bread. The appearance of a “crust” on sourdough is also a favorable sign. Wheat sourdough is much more suitable than rye sourdough, and its consistency is much softer.
5. On day 5, the starter is still young, but it can already be used in the dough.
6. On day 7 it is completely ready and the bread will rise well. Some of it can be used for baking, and the mother starter can be stored in the refrigerator.

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

Ingredients:

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

The container for the starter must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar and flour to it and place in a warm place under cheesecloth for two days. On the third day it can be used.

For thick sourdough according to Richard Bertinet's recipe you will need:

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

The workpiece is mixed in a deep container. The lid is loosely closed and placed in a warm place for 2 days.

For the first feeding:

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

A day later, the mother starter is prepared:

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

Within 12 hours, the starter rises in a warm place and matures for another 10 hours at 7ºC. After this, it can be used to bake especially fluffy bread.

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

How to bake with sourdough

To bake sourdough rye bread you will need:

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

To add flavor, you can add 20 g of cumin or 3 - 4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat flour.

First prepare the dough dough.

1. The mother starter, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
2. The dough rests under the film in a warm place for 3 – 4 hours. A mature starter will rise the dough twice as fast as a young one.

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

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

On kefir without yeast

It would be more correct to call this bread soda, since soda is the leavening agent. When contacted with lactic acid, it forms carbon dioxide, which rises the dough and makes the bread fluffy and soft.

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

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

Prepare for one loaf:

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

You can add sugar or honey, cumin, coriander, Provençal herbs, a spoonful of soy sauce or anything else to your dough.

1. Mix dry ingredients separately. Warm kefir is poured into the flour.
2. Knead the dough and form it into a ball. They do this quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
3. The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, 1 - 1.5 cm deep. This way the bread will bake better and the appearance of the loaf will be very impressive.
4. Bake soda or yeast-free bread at 200ºC for at least 40 - 45 minutes.

With flax and caraway seeds

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

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

For the standard form test:

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

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

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

How to bake a loaf for tea

The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.

The ingredients are the simplest:

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

The milk must be warm, at least 40ºС.

1. To make kneading the dough easier, dry and liquid ingredients are mixed separately.
2. The liquid is poured into the flour mixture. At first the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and working with the dough will become much easier.
3. You need to knead the dough vigorously and thoroughly until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
4. The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºC.
5. The mass is divided in half to make two loaves. Roll out each half with a rolling pin into a 1.5 cm thick rectangle.
6. Roll into loose rolls and pinch the edges. Place seam side down on a greased baking sheet.
7. Make cuts and leave to proof again for 40 - 60 minutes.
8. Brush the top of the dough with beaten egg to form a bright, glossy crust.
9. Bake in a preheated oven for 25 minutes at 200ºС and another 5 - 10 minutes at 170⁰С.

Homemade Borodino bread

The classic taste can only be obtained by following the recipe according to GOST. Not a single adapted quick recipe will achieve the rich, savory taste of Borodino custard bread.

At the first stage, prepare the “infusion”:

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

The boiling water should not be steep, 90 – 95ºС is enough.

1. During stirring, the mixture cools to 60ºC. Another 30 g of flour is added to it.
2. The tea leaves are left to saccharify in a warm place for 2 hours.

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

To prepare the dough you will need:

• 370 g of tea leaves;
• 90 g mature rye sourdough;
• 190 g rye flour.

The dough is suitable for 4 hours at 28 – 30ºС.

For dough for one loaf you need:

• whole dough;
• 100 ml water;
• 30 g sugar;
• 5 g salt;
• 20 g dark molasses;
• 100 g rye flour;
• 75 g wheat flour 2 grades.

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

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

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

Products:

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

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

It is better to start preparing the dough the day before baking.

1. Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, you can’t even gather it into one lump with your hands.
2. Leave it warm, covered, for 2 hours. During this time, the dough will rise and be filled with air bubbles.
3. Now, without stirring, it should be put in the refrigerator to mature for 13–20 hours. The time depends on the quality of the flour and its gluten content. The more gluten, the faster the dough will ripen. After refrigeration, it is absolutely elastic and does not stick to your hands.
4. Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or folded. At this stage it is important to preserve its porous structure.
5. Preheat the oven to 230ºC. Place the pieces on a baking sheet and place on the middle rack.
6. Place a baking sheet with hot water on the lower rack to create steam.
7. Bake for 25 - 30 minutes until golden brown.
8. The bread should be fluffy, the crumb will have large pores. To prevent it from sticking together when slicing, cool the loaf in a towel.

Rye bread in a bread machine

Modern kitchen devices can significantly simplify and automate the process of baking bread. To prepare it in a bread machine, it is important to strictly follow the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

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

Water can be used at room temperature.

1. Place all ingredients in a bread pan without mixing.
2. Select the mode for baking rye bread.
3. Specify weight. From this amount of products you will get a 750 g loaf.
4. Specify the desired crust color.
5. It is better to monitor how the dough is formed. Sometimes you have to add a little flour or water by eye.
6. Do not open the lid during dough proofing and baking so as not to disturb the temperature.
7. A sound signal indicates readiness.
8. All that remains is to take out the loaf and cool it on a wire rack, wrapped in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can trust the equipment to follow the proofing and baking regimes.

Ingredients for wheat yeast bread:

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

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

1. Knead the dough thoroughly and keep it warm for about half an hour.
2. Knead and place in the multicooker bowl, turning on “Warming” for 10 minutes.
3. Then you should give the dough half an hour of rest, and then activate the “Baking” mode (150ºC) for half an hour.
4. You need to turn the bread over so that a crust forms on both sides, and keep it in the bowl for another half hour in the same mode.
5. Cool the finished bread on a wire rack.

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

Bread is a source of carbohydrates, therefore it increases brain activity and gives strength for the whole day. In Rus', women have always baked homemade village bread . Bread contains fiber that is beneficial for the body, and also helps us cope with fatigue and resist allergic reactions. Bread made at home is especially valuable because it contains only natural ingredients. .

5 interesting facts about homemade bread

1. Homemade bread is a dietary product as it is low in calories.
2. Dark homemade bread is healthier than white bread.
3. The healthiest one is rye black bread.
4. Homemade bread cleanses the intestines of harmful substances.
5. Homemade bread contains a rich vitamin and mineral complex.

The main question that a housewife faces when preparing homemade bread is: how to choose the right flour.

High-grade flour contains starch and gluten, since it is produced only from grain kernels. During the flour production process, the grain shell is sifted out, and thus the flour is deprived of valuable vitamins and healthy unsaturated fatty acids. The bread, made from premium flour, is light and has a beautiful golden brown crust. We pay for this by the fact that such bread is high in calories and can be harmful to digestion and the body as a whole.

There is another torment that we have already forgotten about in the era of progress. It is called coarse flour, wheat or rye. It is obtained by grinding the entire grain, including the shell.

This flour retains all the beneficial qualities of the grain. Our grandmothers used it to make homemade bread in the oven. Nowadays, bread made from such flour in production is called whole grain. It costs about 100 rubles in stores and, in addition to flour, contains other components unsafe for human health, such as yeast and flavoring additives, and a large amount of sugar. You can buy wholemeal flour in health food stores or replace it with bran and flax, which are available in pharmacies. From such healthy flour, you can make delicious homemade bread, which is not inferior in quality to store-bought bread, and in terms of benefits is even superior to it. Here are some simple recipes for homemade bread.

Rye bread recipe

Required ingredients:

• wholemeal rye flour - 2 cups (you can use a mixture of flour and rye bran, which are sold at the pharmacy)
• water - 1 glass
• salt - 1 teaspoon
• coriander, pepper or cumin to taste
• nuts to taste

Cooking method:

1. Pour rye flour into a glass container, add warm water, salt, slaked soda, spices and ground nuts.
2. Mix the bread mixture well.
3. With wet hands, place the finished dough into a baking pan.
4. If desired, you can sprinkle ground oatmeal flakes or sesame seeds on top.
5. Bake in an oven preheated to 180-200 degrees for 40 minutes.

Homemade bread for diabetics

An easy homemade bread recipe that is gluten-free, fat-free, and complex carb-free. It can be eaten by people on a diet and people with diabetes.

Ingredients for healthy homemade bread:

• flaxseed flour 1 cup (sold in the store, you can grind flax seeds from the pharmacy in a blender)
• cashews and almonds a quarter cup (you can use ground peanuts or seeds)
• cinnamon 1 teaspoon
• prunes 1 handful
• ground walnuts 0.5 cups
• warm water 1 glass
• ground dried apples 4 tablespoon
• baking soda (slaked with vinegar) or baking powder
• salt 0.5 teaspoon

Cooking method:

1. First we need to prepare the flour from which we will bake bread.
2. To do this, grind flax flour or flax seeds, nuts, seeds in a blender until it becomes flour.
3. Add warm water and ground dried apples to the resulting flour, stir thoroughly, add cinnamon, salt and slaked soda.
4. Preheat the oven to 180 degrees and place the resulting mixture in a mold or on baking paper.
5. Bake for about 35-40 minutes.
6. Cool the finished bread and cut into pieces.

Yeast-free rolled oats bread

How is homemade bread different from store-bought bread?

Very often, store-bought bread contains yeast, which is made from harmful chemical components, for example, sulfuric acid, bleach, sodium hydroxide, orthophosphoric acid. These and many other chemicals according to state standards GOST 171-81 used for the production of yeast.

We offer a recipe for safe yeast-free oatmeal bread, which does not require large expenditures and contains the simplest ingredients.

Ingredients for yeast-free bread:

• milk or kefir - 1 glass
• vegetable oil 2 tablespoons (preferably unrefined)
• whole grain flour (wheat or rye) -2 cups
• honey - 2 tablespoons
• rolled oats or oatmeal - 1 cup
• baking soda (slaked with vinegar) or baking powder
• salt - 1 teaspoon
• coriander, pepper or cumin

Cooking method:

The finished bread can be cut and stored in the freezer. Homemade bread is especially useful because it does not mold, but becomes stale. You can make it from stale bread.

Angela at mealtime!

Bread. Bread is one of the most popular food products and has a long history.

In different countries, bread received different names. Whatever they call it - loaf, lavash, pita, tortilla, baguette, matzo, etc.

The main components of bread are flour and water. Rye and wheat flour are most often used; bread is also baked from barley, corn and other types of flour. You can add yeast or baking powder and salt to the bread. Additives “for everyone” include nuts, raisins, dried apricots, sesame seeds, poppy seeds, caraway seeds, etc.

With the advent of bread machines on sale, many housewives purchased these units and bake fragrant, fluffy bread at home. Contrary to the popular belief that it is “a lot of fuss,” baking bread is not that difficult a task. At least, baking bread is easier than making dumplings, and even a young housewife is not afraid of the latter.

So, to bake regular bread you will need wheat flour (it is better to take premium flour), yeast, salt and water. If you want rye bread, then remember that it is not recommended to use rye flour in its pure form, since the dough will not rise. Experiments with sourdoughs can also be disappointing - it’s much safer to use regular yeast. The most common mistake in baking bread is diluting yeast with boiling water. Only warm water should be used.

To knead the dough, it will take a maximum of 10 minutes, and not two hours, as many people think. However, you don’t have to knead it yourself - look for this function in a food processor. After using the machine, it is recommended to knead the dough by hand for a couple more minutes to consolidate the result.

You shouldn’t constantly add flour to the dough “to prevent it from sticking.” The dough simply does not have enough air - kneading can easily solve this problem. After kneading, the dough should “reach”. To do this, you need to place it for a couple of hours in a warm place where there is no draft.

The dough is then kneaded to “drive out” the carbon dioxide that was formed during fermentation. But you don’t need to do this for a long time - the dough will lose its fluffiness.

The kneaded dough remains to be divided into portions and shaped. The easiest way to do this is using a baking dish. This way you can be sure that the dough will not spread. Then the dough is again put in a warm place for 40-50 minutes. After 20 minutes, gently press on the dough - the mark should completely disappear. This is an indication that he has risen.

You can decorate the bread with notches, which can be made with a sharp knife. By the way, this is not only a decorative measure. Notches allow you to control the shape and prevent cracks.

The bread should be placed in a hot oven, which should be preheated to 250-260ºC. While baking, do not constantly open the oven - the cold has a bad effect on bread.

The readiness of the bread is determined by knocking - an empty sound indicates that the bread can be taken out. However, the unique aroma will tell you this. However, there is no need to rush - it is better to try the bread slightly cooled.

Fresh homemade bread can be eaten even without additives. And you can combine it with any product - for example, make sandwiches with cheese and butter or more substantial ones - with chicken or sausage. Well, some people like sweet options - spread honey, marmalade, jam, chocolate butter, etc. on top.