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

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

Yeast-free homemade bread: benefits and harms

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

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

A simple recipe for cooking in a bread maker

Baking yeast-free bread in a bread maker is not a difficult and not time-consuming exercise. The main thing is to stick to the recipe, and the machine will do everything by itself.

To prepare yeast-free dough you will need:

• flour 2-2.5 cups;
• kefir 0.8-1.0 cups;
• salt, sugar and soda, one teaspoon each.

Recently, we are increasingly faced with disputes about the benefits and harms of such a necessary product for us as bread. Particular doubts are caused by the presence of yeast in its composition: they say, and it is harmful to the body, and does not add beauty, and makes digestion difficult. Therefore, today we will learn how to cook yeast-free bread in various ways, and the oven will help us with this.

Features of yeast-free bread

As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded on the basis of yogurt or kefir, brines with the addition of soda, which provides fermentation in an acidic environment. Even more often, special leavens are used. It is these products that raise the dough and increase its volume, due to which the bread becomes soft and elastic.

Fans of a healthy lifestyle strongly discourage the presence of live yeast in their diet. And such baked goods are really very useful. Bread contains cellulose, which has a beneficial effect on peristalsis - you get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.

Yeast-free bread is really very healthy

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

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

Required Ingredients

As with any baked goods, flour is the main ingredient in making yeast-free bread. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Follow the recipe recommendations carefully: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, use the flour of any cereal crops

Since live yeast is not used, plain water will not work for the dough either. Instead, fermented milk products or brines are used, to which soda is added. Also, yeast-free bread is prepared with sourdough. Below we will tell you how to do it correctly. If you decide to bake yeast-free bread all the time, you should always have the sourdough on hand.

Salt and sugar are indispensable ingredients for the dough. But in this case, they play only a gustatory role. Sugar is involved in the formation of the dough only when paired with yeast.

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

Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about the preparation of the sourdough.

"Eternal" leaven

There are a lot of starter cultures for every taste. We suggest you start with the simplest but most effective one. It will require:

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

1. Day 1. Combine water with flour in a deep bowl or saucepan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth, place in a place where it is very warm, no drafts. The workpiece should ferment within 24 hours. Stir from time to time and watch for small bubbles start to appear.
2. Day 2. Sourdough needs additional feeding. Add 100 g of flour and pour in enough water until the consistency returns to the previous one. Cover the workpiece again and return it to the same warm place for a day. Remember to stir and watch the bubbles.
3. Day 3. Now you can see with the naked eye that the leaven is working. It increased in size and was covered with bubbles. Feed it one last time (as in the previous paragraph) and place it in the warmth again. Look from time to time: you need not to miss the moment when the leaven will grow 2 times from the previous volume. At this point, the mass must be halved. One part can be used immediately - to cook dough for bread on it. Put the other half in a jar, cover with a lid with holes and refrigerate. When necessary, take half of it, feed it again and put it in a warm place.

You should always have sourdough at your fingertips

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

Starter culture video recipe

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

Think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also apply your imagination, life will not be enough to try everything. We have selected for you several common, simple and interesting methods of making such bread.

Classic recipe

Loaf of white yeast-free bread

A very simple way to bake delicious sourdough bread with a standard set of products:

• 600 g wheat flour;
• 250 g of water;
• 3 tablespoons of vegetable oil;
• 2 tablespoons of sugar;
• 2 teaspoons of salt
• 7 tablespoons of sourdough.

To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.

Video recipe for classic wheat bread without yeast

Whey bread

Such bread is not only very tasty, but also satisfying. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:

• 3 cups wheat flour;
• 550 ml of serum;
• 2 teaspoons of sugar;
• 2 tablespoons of vegetable oil;
• 2 tablespoons sesame seeds
• 2 teaspoons of salt
• ¼ teaspoon of baking soda;
• 9 tablespoons of sourdough.

Please note that flour, whey, butter, as well as the dishes in which you will stir the dough, must be warm. To heat the flour, sift it into a suitable dry dish, put it in a warm (up to 60 degrees) oven.

Whey bread was made in ancient times

1. Take a deep bowl or saucepan, pour 1 cup of wheat flour into it.

   

   Pour wheat flour into the bowl

2. Put the starter culture on top - 9 tablespoons.

   

   Add sourdough

3. Now add the remaining 2 cups flour, salt, sugar and baking soda. Pour 250 ml of serum, preheated it, and vegetable oil.

   

   Add the rest of the products

4. Mix all the ingredients well until the mixture is thick and sticky. To work with it further, you need to thoroughly lubricate your hands with sunflower oil.

   

   Knead the dough

5. Bread can be baked in special forms, and if you do not have them, then simply form a loaf or small buns with your hands. Line the molds or a baking sheet with parchment paper oiled with vegetable oil, spread out the dough in equal portions. Cover with a towel and put in a warm place for a couple of hours. During this time, the dough should at least double in volume.

   

   Forms or a baking sheet under the dough must be laid with parchment paper

6. Keep an eye on the dough so it doesn't run away. It is light, quick on the rise, can easily "make legs", as the people say. Even if it happened, you shouldn't be upset. Using a sharp knife, carefully cut off the excess dough that has escaped from the mold and make a flat cake out of it. It can be baked too.
7. Moisten the future bread on top with water and sprinkle with sesame seeds. Or caraway seeds, flax, sunflower seeds, anise - to your taste. Send to an oven preheated to 200 degrees. Place a tray with water on the lower tier to prevent the bread from burning and saturate it with moisture during the baking process. Cooking time - 50 minutes.

   

   Top the bread can be sprinkled with sesame seeds or caraway seeds

8. If you like a crusty crust, remove the bread immediately after baking. You can leave the loaf inside until the oven has cooled completely, then the crust will be soft and tender.

   

   Remove the bread from the oven immediately for a crisp and hard crust.

See how lively and resilient the bread is. The sourdough in a pair with whey makes it unusually aromatic, friable, soft.

On kefir

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

This recipe is for 4 servings.

Bake the bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait for it to cool completely.

Video about the preparation of yeast-free bread on kefir

On brine

Spicy and aromatic pickle will make an excellent base for yeast-free bread

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

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

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

1. Add sugar and start kneading the dough, adding a little wheat flour. The mass should turn out to be soft, slightly sticking to your hands. Cover and leave in a warm place.
2. The dough should be 2 times larger. Once this has happened, put it in the mold with your hands soaked in vegetable oil. Sprinkle with sesame or caraway seeds. Cover with a towel again and send to a warm place for 30 minutes.
3. Place the baking dish in an oven preheated to 190 degrees. It takes about 25 minutes to bake.
   

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

Bread in brine rises well and turns out to be tasty, aromatic, fluffy

Milk

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

Required products:

• 400 g flour;
• 50 g oatmeal;
• 175 ml of milk;
• 175 ml yogurt;
• 100 g pumpkin;
• 3 small onions;
• 100 g of greens;
• ½ teaspoon salt;
• 1 teaspoon of baking soda;
• 2 teaspoons of vegetable oil.

Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.

1. Peel the onions and pumpkin, chop and sauté in oil until soft. Turn on the oven to warm it up to 200 degrees.

   

   Make an onion and pumpkin stir-fry

2. Take a large bowl and combine the frying, flour, cereal, salt and baking soda, and chopped herbs in it. In another bowl, combine milk and yoghurt until smooth.

   

   Mix all ingredients in a bowl

3. Combine all the mixtures in one bowl. Stir quickly with a wooden spatula.

   

   Knead the dough with a spatula

4. Place the prepared dough in a greased pan. Make cuts at the top. Bake in a preheated oven for about half an hour.

   

   Place the dough in a mold and make cuts on top.

5. Remove the bread from the oven. It can be served both hot and chilled.

   

   Ready bread can be served immediately

If desired, you can add honey and nuts, cinnamon with vanilla, anise or olives to such a bread.

Custard bread

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

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

Brewed yeast-free bread is indispensable in the lean menu

Such bread is very good with mushroom soups, which are invariably served on the table during Lent.

Whole Grain Fitness Bread

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

Whole grain yeast-free bread

The following products are required:

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

Whole Grain Unleavened Bread Product Set

1. Prepare all the necessary products so that they are at your fingertips.
2. In one bowl, mix the bran, wholemeal flour and water, and salt. Add wheat flour and vegetable oil there.

   

   Combine all ingredients in a suitable bowl

3. Mix everything in a soft dough very quickly. Cover with a clean napkin, leave for 15–20 minutes.

   

   Knead the dough quickly and leave warm for a while.

4. Roll out the present dough into a thin layer about 0.5 cm. The vegetable oil in the composition will not allow the mass to stick to the table. If this does happen, sprinkle a handful of flour on the table.

   

   Roll out the dough into a layer

5. Roll the dough into a roll. In the meantime, preheat the oven and cook the baking sheet, slightly dampening it with water. Place a roll on it and bake at 200 degrees for 20 minutes. After that, lower the temperature to 150 degrees and leave the bread to bake for half an hour.

   

   Form a roll from the rolled layer

6. When you take out the finished bread from the oven, wrap it in a linen cloth (slightly damp), cover with plastic wrap and leave to rest for an hour.

   

   Wrap the finished bread in a linen napkin for a while

Now you can slice whole grain bread and enjoy the flavor.

Bran loaf on soda

This kind of yeast-free bread has long been prepared in Ireland. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:

• 500 g of bran flour;
• 450 ml of kefir (low-fat or completely fat-free);
• 50 g raisins;
• 50 g sunflower seeds;
• 1 tablespoon wheat flour;
• 1 tablespoon sesame seeds
• 1 teaspoon of baking soda;
• 1 teaspoon of sea salt.

Before starting work, turn on the oven so that it is warmed up to 220 degrees at the right time.

1. Sift the bran flour. Put the bran that remained at the bottom of the sieve back into the flour, add salt and soda. Stir the ingredients evenly.

   

   Mix ingredients in a bowl

2. Add kefir to the dry food mixture and knead the dough.

   

   Add kefir to the dry ingredients mixture

3. Dry the sesame and sunflower seeds in a frying pan (no oil!).

   

   Fry the seeds in a dry skillet

4. Soak raisins in water for 5 minutes and squeeze.

   

   Soak the raisins and squeeze them out

5. Add all this to the dough, knead well.

   

   Knead the dough out of all the ingredients.

6. Sprinkle a small amount of flour on a baking dish. Pour the dough into it, forming a loaf.

   

   Pour the dough into a mold

7. Make a criss-cross cut on the loaf, preferably deep. Send the bread to the oven and bake for 45 minutes.

   

   The bread is fluffy and crispy

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

Yeast-free rye bread

Pumpkin or chickpea flour can be added to this bread for added flavor and aroma.

So, you will need:

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

Corn yeast-free bread

Unleavened corn bread came to us from Italy

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

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

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

As you can see, yeast-free bread can be delicious and varied, and it is a snap to cook it at home in the oven. We hope that among these recipes you will find the most suitable ones. Tell us in the comments how you make bread without yeast. Bon Appetit!

Yeast-free bread. How many people use it in food, replacing the usual baking? Yes, since they are similar in taste, and this option is also useful. And it is much easier to cook yeast-free bread on kefir in the oven.

So, if you can't imagine any soup without bread, but you don't want to get fat, then give preference to the yeast-free option.

Benefit

Simple and tasty yeast-free bread on kefir, cooked in the oven, is not only savings for the budget, but also benefits for the body.

The absence of yeast allows the product to be better absorbed by the body, in connection with which digestion, intestinal microflora are normalized, and there is no accumulation of fat deposits.

For people counting calories, this product is especially suitable because it contains a negligible concentration of fats and carbohydrates, and the number of calories per 100 grams is only 177.

Yeast-free bread has a rich composition, represented by vitamins of several groups, macronutrients, fiber and niacin.

Regular consumption of yeast-free bread reduces the risk of diabetes.

Indications for use

Kefir-free bread, cooked in the oven, belongs to the category of healthy products that not only improve the condition of the body, but also contribute to weight loss. It is shown not only to people who are losing weight, but to all those who simply monitor their health. And all because:

• a sandwich with yeast-free bread in the morning will energize for the whole day;
• the product works as a detoxifier, removing toxins from the body, without disturbing the intestinal microflora;
• fills the body with useful substances;
• normalizes bowel function, helping to eliminate constipation, dysbiosis, flatulence.

For all the benefits of homemade bread without yeast, it should not be overused. The recommended daily allowance is 150 grams.

Homemade yeast-free bread on kefir, cooked in the oven, will bring pleasure from use, if you correctly follow not only its recipe, but also heed the recommendations that will improve the quality of baking.

1. Flour of any kind and type should be sieved before kneading the dough.
2. Soda can be added in two ways: either in sifted flour or in kefir. In the latter case, when extinguishing occurs, you need to leave this process for 7-10 minutes.
3. Do not get carried away with kneading dough. It should not be dense, soft and elastic, but not the same as for dumplings, for example.
4. To enhance the taste of yeast-free bread, you can add seeds, sesame seeds, olives, etc. to it.
5. Bread sculpted from dough should always be sent to a well-preheated oven. Moreover, initially it is better to warm it up to 230 degrees, and after the first 10 minutes of baking, reduce the temperature to 200 ° C.
6. Be sure to make cuts on the workpiece, 3-4. This is so that the baked goods are better baked inside. But they should not be too deep, otherwise the bread will "creep".
7. If you get a large loaf, there is a risk that the crumb will not bake inside. Then, in order to eliminate risks, heat-resistant dishes with boiling water are placed in the oven under the baking sheet. This will make the bread steamed and 100% cooked. Moreover, it will be baked inside, and the crust on top will be crispy, but not stale.

What ingredients are needed? A simple recipe

A simple recipe for yeast-free bread on kefir, cooked in the oven, is within the power of everyone, even beginners, the main thing is to stock up on the necessary ingredients.

• Wheat flour - 300 grams (but do not remove the flour far, it will take a little more for mixing).
• Kefir of any fat content - 300 ml.
• Sugar and salt - a teaspoon each.
• Cumin is a teaspoon.
• Soda - 1/2 teaspoon.

Oven yeast-free kefir bread recipe

1. Sift flour into a deep bowl, preferably twice.
2. After that, add all the bulk ingredients, with the exception of the soda.
3. Kefir is poured into a tablespoon. The specified amount of soda is added to it. That is, they carry out the quenching process. After that, the contents of a tablespoon are added to a common bowl.
4. Stir, pour the remaining kefir.
5. Using a spoon, stir the dough in a bowl, then pour a little flour onto the work surface (table) and dump the dough onto it.
6. To prevent the dough from sticking to your hands, grease them a little with vegetable oil.
7. Knead the dough with your hands, adding flour in small portions. This is necessary in order for the dough to stick better. But you should not overdo it with flour, otherwise the dough will turn out to be too dense, and this will affect the bread.
8. Once the dough is sufficiently kneaded, a round bread is made from it.
9. Cover it with cling film or a towel so that it "rests" a little. Half an hour will be enough. And during this time, you can preheat the oven by setting it to 220 ° C.
10. After 30 minutes, the dough is kneaded again a couple of times, shaped into a "kolobok", and two crosswise cuts are made on top.
11. Put the future bread on a baking sheet, sprinkle with a small amount of flour on top to give a crispy crust.
12. Send the dough to the oven for 50 minutes. At the same time, the temperature is not reduced, yet.
13. After 20 minutes, the temperature is reduced to 200 degrees.
14. Over time, they take out the bread and check its readiness with a toothpick. If it remains dry, the bread is completely baked. If not, return it back to the still cold oven for 10-15 minutes.

After that, yeast-free bread on kefir, baked in the oven, is ready.

Homemade rye bread recipe without yeast

Rye bread, both with and without yeast, is considered healthier than white bread. You can cook it at home in the oven.

Rye yeast-free bread on kefir in the oven is prepared from the following food set:

• rye flour - 200 grams;
• kefir - 300 ml;
• wheat flour - 100 grams;
• salt and sugar in a teaspoon;
• soda - 0.5 teaspoon.

Preparation:

1. Flour, both wheat and rye, is sieved. Pour into a common bowl.
2. Pour salt and sugar into the flour.
3. Soda is quenched with a small amount of kefir.
4. Kefir is poured into bulk ingredients.
5. First, the dough is kneaded with a spoon in a bowl.
6. Then spread the dough on the table and knead it with your hands.
7. Leave the dough for 40 minutes, and in the meantime, preheat the oven.
8. Spread the dough on a baking sheet, not forgetting to make cuts, sprinkle with flour.
9. Bread is baked for 50 minutes. Moreover, 20 minutes at 230 ° C, and the rest half an hour at 200 ° C.
10. Check the readiness of the baked goods using the method from the recipe above.

Irish Yeast Free Bread

Irish yeast-free pastries are distinguished by the fact that they include wheat flour with bran or in tandem with rye flour. And also added flavoring ingredients: seeds, raisins, etc.

The prescription will require:

• flour - 500 grams;
• kefir 1% - 450 ml;
• salt and soda - 1 tsp each;
• roasted seeds, raisins, nuts - 50 grams each.

And now a step-by-step recipe for yeast-free bread with kefir in the oven:

1. Combine all ingredients in a bowl and knead with a spoon.
2. Add seeds, nuts, raisins or other flavors and mix.
3. Knead the dough with your hands, giving the desired shape at the end of the process. Incisions are made at the top.
4. Spread the bread on a baking sheet, sprinkle with plenty of flour.
5. Bake for 45 minutes at 200 degrees.

Whole wheat bread with kefir

This version of yeast-free bread has a high nutritional value and is prescribed for dietary nutrition. And if you add flavoring additives (nuts, seeds, for example) to it, then the benefits of bread will only increase.

For cooking you need:

• whole grain flour - 450 grams;
• kefir - 400 ml;
• seeds or something else - a tablespoon each;
• soda and salt - 1 tsp each.

Yeast-free bread on kefir, baked in the oven, is prepared as follows:

1. All are mixed in a deep bowl. The soda must first be repaid with a small amount of kefir.
2. Stir the mixture by adding flavor additives in portions.
3. Next, knead the dough well by hand, and then leave it to "rest" for 20 minutes.
4. The oven is brought to a temperature of 230 degrees.
5. Spread the dough on a prepared baking sheet, sprinkle with flour on top.
6. Bread is baked for 45 minutes, and after the first 15 minutes, the temperature is reduced to 200 ° C.

With bran

The yeast-free bread on kefir prepared according to this recipe with a photo, baked in the oven, is considered the most useful and dietary of all. It also works like a brush, removing toxins from the body.

To make unleavened bran bread, the following ingredients come in handy:

• flour - 400 grams;
• bran - 400 grams;
• low-fat kefir - 1.5 cups;
• vegetable oil - half a glass;
• salt and soda - half a teaspoon each.

Stages of kneading and baking bread:

1. Kefir and butter are poured into a deep bowl.
2. Bulk ingredients are gradually introduced into the mixture of liquids, stirring constantly.
3. Then the dough is kneaded well by hand.
4. The oven should already be preheated.
5. Spread the formed bread on a baking sheet, sprinkle with flour on top.
6. They are sent to the oven for 40-50 minutes at a temperature of 200 ° C.

On corn flour

Yeast-free bread with corn flour will be crispy and dietary. A minimum grocery basket is required. Namely:

• wheat flour - 200 grams;
• corn flour - 200 grams;
• kefir - 400 ml;
• egg - 1 pc.;
• salt - 0.5 tsp;
• sugar - a tablespoon;
• soda and baking powder - a teaspoon each;
• vegetable oil - a quarter cup.

The preparation of yeast-free corn bread consists of several steps.

1. All bulk ingredients are combined in one container.
2. In another container, the liquid and the egg are combined.
3. Next, the liquids are poured into free-flowing ones and first kneaded with a spoon.
4. Then the dough is poured onto the table and kneaded by hand.
5. Leave the dough to "rest" for 15-20 minutes.
6. Preheat the oven to 200 degrees.
7. The matching dough is given the desired shape. Several cuts are made at the top.
8. Transfer the still raw bread to a baking sheet, sprinkle the top with flour.
9. Send the bread to the oven. The first 10 minutes are baked at 200 ° C, and the rest 20 at 180 ° C. The baking time may need to be lengthened. This is if the bread inside is not thoroughly baked. Then for another 15 minutes it is sent back to the hot oven.

The cooked bread will turn out fragrant with a crispy crust. If the crust is too stale, cover the bread with a damp towel for 15 minutes. This will make it softer.

Today we will tell you how to bake kefir bread without yeast. These recipes will be especially appreciated by those who, for some reason, cannot use yeast in homemade baking, as well as supporters of quick and easy recipes. After all, the preparation of such a bread takes a minimum of time, and the result is excellent.

Homemade bread on kefir without yeast - recipe in the oven

Ingredients:

• wheat flour - 310 g;
• kefir - 210 ml;
• baking soda - 10 g;
• table salt - 10 g;
• vegetable refined oil.

Preparation

Homemade yeast-free bread is prepared in three counts. It is enough to mix all the dry ingredients in a bowl - sifted flour, soda and salt, pour kefir over them and knead well. First, we do it with a spoon, and finish the kneading with our hands. The dough is sticky enough, but don't add more flour. To facilitate the process, grease the palms with refined oil and knead after the mass has become homogeneous, for about five minutes.

Now we oil the baking dish, put the prepared dough into it, grease its surface with oil, and place it on the middle level of the oven preheated to 200 degrees. In thirty-five to forty minutes, a fragrant and ruddy bread is more likely to be ready, but it is still worth checking this with a wooden skewer, because the functionality of the ovens is different for everyone.

Rye bread on kefir without yeast in a bread maker - recipe

Ingredients:

• rye flour - 220 g;
• wheat flour - 140 g;
• - 45 g;
• kefir - 475 ml;
• refined vegetable oil - 20 ml;
• granulated sugar - 10 g;
• salt - 10 g;
• soda - 10 g;
• cumin, sesame or any other seeds (optional).

Preparation

The bread maker will greatly simplify the process of making homemade bread. It is enough to put in its container, rye and wheat flour, bran, salt, soda, granulated sugar, pour in refined vegetable oil and kefir and set the "Bread without yeast" program or, in the absence of such, "Keks". The kitchen gadget will do everything for you and will give out a ready-made ruddy and fragrant bread at the exit.

The taste of homemade rye bread can be varied by adding various spices or seeds. So, for example, you can put ground coriander or caraway seeds or peas into the dough along with the rest of the ingredients, and also add sesame or sunflower seeds, after drying them a little in a dry heated frying pan.

Step-by-step recipe with photos and videos

Bread is the head of everything! Especially the one that is prepared at home with your own hands. Of course, there is not enough time to bake bread at home, and there are plenty of worries with it. But as soon as you spend a few precious hours on baking, try the ready-made crumb with a crispy crust, and immediately all things fade into the background. Once you cook it, you already promise yourself to bake bread almost every day.

Today we will not bother with the rules and canons of baking such a significant dish in the diet, but we will make a very simple bread made from rye flour on kefir. We will use baking soda instead of yeast, which will shorten the cooking time. We will also take wheat flour (of course, it is better to take the first or second grade, but the highest is also possible), salt and sugar, as well as vegetable oil and sunflower seeds.

As a result, we will get a tasty and aromatic rye bread on kefir without yeast with a peculiar, slightly moist crumb. It cannot be called dietary, but nutritious and satisfying is a must!

Let's start cooking!

In a bowl, combine room temperature kefir, salt, sugar and vegetable oil. Stir until smooth.

Add seeds pre-fried in a dry frying pan to the liquid ingredients.

Combine rye flour with soda, mix.

And we sift to liquid components.

We begin to knead the bread dough with a spoon.

Now we sift the wheat flour in parts. Its quantity will depend on the quality of all ingredients.

As soon as it becomes difficult to stir with a spoon, we switch to manual kneading.

Knead the dough for at least 5 minutes, adding wheat flour if necessary. As a result, the dough should not stick too much to the hands and walls, while remaining soft and very elastic.

We form loaves of the desired size from the resulting dough. We spread it on a baking sheet sprinkled with flour, and also sprinkle the product with flour, after which we make transverse cuts along the top. It is not necessary to sprinkle seeds on top, I did it for beauty. We bake bread in the oven at 200 degrees for 30-45 minutes. Cooking times may vary depending on the oven. Readiness can be checked with a knife.

Rye bread on kefir without yeast is ready! Bon Appetit!