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

Homemade yeast-free bread recipe

Ingredients:

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

Preparation

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

Recipe for yeast-free bread in a bread machine

Ingredients:

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

Preparation

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

Recipe for rye yeast-free sourdough bread

Ingredients:

For sourdough:

• rye flour – 115 g;
• drinking water – 205 ml.

For the test:

• rye flour – 505 g;
• drinking water – 85 ml;
• strong brew – 145 ml;
• fine salt – 1 teaspoon;

Preparation

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

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

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

We wet the table with cold water, transfer the rested risen dough onto it and form an even log. Coat the baking dish with butter and transfer the workpiece. Now we melt the dough for 40 minutes, and then put the rye bread in a preheated oven, setting the heating temperature to 195 degrees. Carefully remove the finished hot bread from the mold and moisten the top with a small amount of cold water to create a shiny, beautiful crust.

Previously, I didn’t really like cooking at home, but over time I developed an interest in home cooking. And I began to try different recipes, adapting them and making them more convenient. I started with onion pancakes. And then others appeared, from the banal pie with potatoes and onions to exotic homemade falafel and hummus. All my recipes are incredibly simple and delicious, and I have collected them for you at the end of this article.

Having learned to cook delicious everyday dishes at home, I suddenly thought about why I still buy bread in the store if I don’t like it? After all, this is exactly the product in our kitchen that is used every day. By that time, I had already tried many options, but I still couldn’t find one that suited me. Yes, you can buy special “homemade” bread in expensive stores; its quality is much better than regular yeast bread. In Moscow there is such an option. However, I don’t think that such bread is a way out either. Firstly, it’s somehow strange when bread costs more than 100 rubles. Yes and until you find it the same taste, which you really like, suddenly it turns out that these rolls are no longer sold. It’s even worse if they start skimping on the ingredients for them. And again we need to look for something new.

Is yeast harmful?

One day I also thought about whether yeast is harmful or beneficial. I read a lot of articles and listened to what experts say. And then I began to listen to my body. And he clearly didn’t like the chemical yeast that is used in mass production today. And I decided to stop eating yeast baked goods. Moreover, chemical yeast, on which almost all bread production in the modern world is based, is harmful to health. According to studies that are hushed up, it is yeast that creates such an environment in the human body that with regular use, various diseases begin to develop, including cancer. And I thought - why would I even buy bread in the store if I don’t like it and there’s so little useful in it?

How I decided to bake yeast-free bread

And, of course, I began to think that I should start baking bread myself. After all, someone does this in ordinary apartments, so that means I can handle it too? I found out that there are special bread machines, and ready-made baking mixes are sold for them, but for some reason this did not inspire me. After all, then you will also have to use yeast. And after a while it fell into my hands homemade bread recipe, which can be baked in a conventional oven.

The main difference between this recipe was that its preparation required natural, “live” sourdough, and not chemical yeast. And although it is also a product of fermentation, it is a natural process, which is much more pleasant to realize. And since in our family it is customary to lead healthy lifestyle, I happily got down to business!

Ingredients for baking bread

Delicious recipe for homemade yeast-free sourdough bread

Having tried the recipe I found, I adapted it to my conditions and now I share it with you. Of course, you can always bake bread with yeast, it doesn't require much attention. But, despite the fact that you have to tinker with “live” sourdough, it is much more pleasant. After all, the bank is essentially a living creature that gives you the opportunity to be healthy and content. From communication - and admit it, almost all of us talk to pots, kettles and cakes! – it becomes even tastier with bread!

So now I no longer buy bread in stores, but bake it myself at home, and do it this way. On Saturday evening I take out the starter and feed it. Early on Sunday morning I put the dough on. That evening I turn it into dough. And I start the new week by baking bread. Yes, at first glance everything looks simple. But there are nuances that I will share!

Let's start!

Sourdough recipe for baking bread without yeast

First we need sourdough bread. If you don't have anyone nearby to share some of your starter, you'll need to make it yourself. Having spent your time once, you can use it in the future. It's not difficult at all and will take 3-4 days.

First, you need to buy a two-kilogram bag of rye and whole-wheat (whole-ground) flour in the store. You will also need a permanent container for the starter. Find a container that can be closed (but not tightly!) and is quite high so that the starter does not escape. It should be easy to handle so that it is easier to stir your starter in it. I use a two liter jar for this and it's not very good. It's a little difficult to stir the starter. Otherwise it fits just right.

So this is how I prepare mine sourdough starter for homemade bread:

• The first day. Half a glass of rye flour and half a glass of hot boiled water should be mixed in a container for sourdough bread. You should get “flour sour cream”. If the consistency is similar to sour cream, then everything is fine. It is necessary to close the container, but not completely, so that it can breathe, cover it with a damp towel and hide it in a dark place where there are no drafts. You can additionally cover it with a still warm towel if it is cold in the apartment (especially in winter). Please note that the starter can escape and then it will flood everything around, so choose the place for it carefully. And secure everything that is stored in your dark place. Until you make friends with the starter, it can misbehave. It will be good if you use well or spring water to prepare your starter, if possible. And if you live in an ordinary city apartment, then you can use defrosted water to make homemade bread (in urban conditions, such water will also be the best solution for drinking!). But if you don’t want to bother, then filtered water for sourdough will do.
• Second day. Take out the starter. Do you see bubbles on the surface? Great! Again add half a glass of rye flour and half a glass of hot boiled water. Did you get sour cream? Cover with a damp cloth, leave not completely closed, hide in a dark place.
• Day three. There should be more bubbles on the surface of the bread sourdough, and it itself will increase in volume. Now again add half a glass of rye flour and half a glass of hot boiled water, bring to the consistency of sour cream. Close it, put it away.
• Day four. A day has passed and we take out the starter again. If you like it, then you can proceed to the next stage. If it seems that it is not enough, then you can hold it for the fourth day, doing the same procedures as the previous days.

Once you decide that the starter is completely ready, take half of its volume to make bread. Feed the second part again with flour and water, and put it away in a dark place for half a day. And then put it in the refrigerator in a loosely closed container until next time. As soon as you need the starter, you take it out of the refrigerator, add half a glass of flour and half a glass of water, put it in a dark place, and the next day it will be ready. And so on in a circle. If you take a break and do not bake homemade bread for more than a week, then the starter needs to be fed so that it does not get upset and is alive.

Bread dough recipe

To prepare the dough you need:

• Take the starter, feed it, keep it in a dark place for half a day, use half for dough, and put the rest in the refrigerator.
• Add half a glass of hot boiled water, a spoonful of sugar (to ferment better) and rye flour (until the dough turns into “sour cream”). If you do not consume sugar or want to give it up, then replace it with a spoonful of honey, which you dissolve in the dough.
• It is best to cook bread dough in a large saucepan that can be tightly covered.
• Cover the pan with a warm towel and hide it in a safe, dark place. The dough should sit for half a day or a day (whichever is more convenient).
• When you open a container with bread dough, there will be bubbles on the surface, and it will increase in volume.

Dough is similar in consistency to sour cream

The first stage - the dough should stand for 12-24 hours under cover

Preparing the dough for baking

After the dough has stood, you need to prepare the dough. At this point I add the nice touches that make the bread unique. I add raisins and herbs (basil, oregano, marjoram, thyme, rosemary, sweet paprika, etc.) to the saucepan. And then you need to add 3 or more cups of whole grain wheat flour. This is how the dough turns into bread dough. You need to pour until the spoon is in the dough. After this, the container with the dough must be closed again, covered with a warm towel and hidden. Leave the dough in a warm place for half a day or overnight, during which time it will increase in volume and “rise.”

The spoon should stand in the dough!

You can add any pleasant little things you like to homemade dough without yeast - raisins, herbs, nuts, sesame seeds, seeds

Baking bread in the oven

Then the finished dough should be placed on a baking sheet or in greased molds. The original recipe says that now you need to close the dough again and hide it for an hour and a half in that very dark place. But I found another option. At home I turn mine on electric oven to the very minimum, and put the dough in it for about an hour. After the future bread has lightly browned in the oven and increased in volume, the temperature must be increased to 180 degrees and bake for another hour. But in household chores, it can sometimes be difficult to keep track of time, so you can use a timer or alarm clock so as not to overstay your baked bread in the oven and move on to the next stage on time.

Well, an hour has finally passed, which means we need to turn off the oven and let the future bread sit in it for half an hour. After you take the finished browned bread out of the oven, there are a couple more things you need to do:

• Moisten its crust a little with water, I use a brush for this;
• Wrap fresh unleavened bread in a cotton or linen towel for an hour.

It will take a little more time until your bread is ready. Now it can be served! Is it really so delicious that you can get enough of it? But most importantly, it was made with your own hands!

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 tops with 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. It will take 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:

The benefits and harms of which will be described in detail below are simple and quick baking. It is almost impossible to purchase such a product in a store. After all, all manufacturers, one way or another, add yeast to their product. Therefore, to obtain real yeast-free bread, we suggest using old Russian recipes. By using them at home, you can make very tasty and healthy baked goods without putting in much effort.

Yeast-free bread: benefits and harms of the product

Experts say that with frequent consumption of fermented products, the human body begins to suffer from rapid fatigue. His susceptibility to adverse environmental influences increases. In other words, lovers of lush and ruddy products very often have decreased immunity, which contributes to rapid illness. Therefore, among all homemade baked goods, yeast-free bread is the safest. The benefits and harms of this product are the main topic of discussion for many experts.

Store-bought yeast-free bread does not actually contain baker's yeast. But to obtain fluffy baked goods, manufacturers add special yeast cultures or so-called wild yeast.

Very often, to obtain such bread, they use dough obtained by processing hop cones or However, researchers claim that wild yeast is no different from ordinary baker’s yeast.

So what is the difference between yeast and yeast-free bread? The benefits and harms of these products are absolutely the same. In this regard, experienced chefs recommend preparing real yeast-free bread, making it without any kind of yeast (including hop cones and willow twigs), and using only

Making yeast-free bread at home

As mentioned above, true yeast-free bread should be prepared without the use of any type of yeast. Therefore, to leaven such baked goods, we decided to use But first things first.

So, to make homemade yeast-free bread yourself, we will need:

• quick rolled oats - 1 full glass;
• whole grain flour - 1 full glass;
• table soda - dessert spoon incomplete (optional);
• table salt - ½ small spoon;
• liquid honey - 2 large spoons;
• sunflower oil (take without aroma) - large spoon;
• warm fat milk - 1.6 cups.

Preparing dough with rolled oats

Before baking yeast-free bread, you need to knead the base. To do this, warm fat milk is poured into a deep container, and then combined with a spoonful of honey and whole grain flour. Both ingredients are mixed until the consistency of thick sour cream, covered with a towel and left in a warm place (about 5 hours, but longer). During this time, the flour mass should ferment a little. If this doesn't happen, then it's okay. To obtain fluffy baked goods, you can add baking soda to it.

Thus, after keeping the ingredients warm, add rolled oats crushed in a coffee grinder, the remains of liquid honey, and table salt. By mixing the ingredients, you get a fairly stiff but soft dough. It is immediately used for its intended purpose.

Baking process in the oven

Yeast-free bread bakes quite quickly in the oven. To do this, the dough is placed in a mold greased with sunflower oil and sent to a heated cabinet. In it, the product is cooked for 45-57 minutes at a temperature of 197 degrees. During this time, yeast-free bread rises, becomes fluffy, rosy and tasty.

Serving homemade bread to the table

Homemade bread without the use of baker's or any other yeast is much tastier than what is sold in the store. Moreover, such baking is much healthier. After all, scientists have long proven that yeast fungi, which are used to make bread and other products, contribute to the appearance and development. Therefore, we recommend baking bread exclusively at home.

This product can be served either hot or already cooled. As a rule, bread with rolled oats and honey is presented to guests along with the first or second courses.

Preparing yeast-free bread with kefir

Fermented milk drink can serve as an excellent starter for making homemade bread. It’s not without reason that this product is often used for baking various buns, pancakes and other sweets.

So, to make real yeast-free bread at home, you need to purchase in advance:

• whole grain flour - about 450 g;
• baking soda - dessert spoon;
• table salt - dessert spoon;
• fresh high-fat kefir - about 420 ml;
• sesame seeds - 2 large spoons;
• small egg - 1 pc.;
• pumpkin seeds - 2 large spoons.

Preparing the base

Yeast-free bread with kefir is prepared much faster than the previous one. After all, to knead the base, there is no need to keep the dough in a warm place for a long time.

To prepare homemade bread, fresh high-fat kefir is poured into a metal container and heated slightly over low heat. After this, the fermented milk drink is removed from the stove and the table soda is quenched in it. When the product stops foaming, add table salt, sesame and pumpkin seeds, as well as whole grain flour. All ingredients are mixed until a homogeneous and soft dough is obtained. Cover it with a napkin and leave it aside for 15-19 minutes.

The process of forming products and baking them in the oven

After the dough has rested, it is divided into several pieces (3 or 4), and then molded into round shapes. Having laid out the products on a sheet, they are greased with a beaten chicken egg. This procedure will ensure that homemade yeast-free bread becomes golden brown and acquires an appetizing glossy crust. In this form, the formed products are immediately sent to a heated cabinet.

Yeast-free bread should be cooked in the oven for 47 minutes at a temperature not exceeding 200 degrees. During this time, homemade baked goods will noticeably increase in size, become fluffy, tasty and very aromatic.

Serving homemade baked goods to the table

After the yeast-free kefir bread is baked in the oven, it is immediately taken out and presented to the guests. As a rule, such a product is served along with hot tea. Eat it with butter, a slice of cheese or jam.

If you want to get sweeter baked goods, then you can add a little granulated sugar or honey to the dough.

Useful information about homemade yeast-free bread

Now you know how you can bake delicious and aromatic bread yourself without using baker's yeast. It should be noted that such a product has a number of useful properties. Among them the following can be noted:

• Homemade bread made without yeast contains an incredible amount of minerals and vitamins.
• Yeast-free bread made from is a self-sufficient and balanced product. Thanks to its unique composition, it helps to reduce excess weight, as well as normalize the functioning of the digestive tract and the entire body as a whole.
• Microbiologists say that regular consumption of homemade yeast-free bread significantly strengthens the immune system and also promotes the formation of healthy cells, preventing the formation of various tumors.

Among other things, one cannot help but say that bread prepared without the use of yeast can be stored for quite a long time without losing its taste and beneficial properties. It is this fact that encourages many housewives to make baked goods at home, rather than purchase them in a store.