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Yeast-free homemade bread: deliciously cooked in the oven! Homemade yeast-free bread in the oven - a simple recipe with photos.

Bread is loved absolutely all over the world! It is the main and integral component of every meal. There are a huge number of types of bread, and some of them can be made without using yeast. Yeast-free bread is an important part of a healthy diet. Baking without yeast was even used for medicinal purposes in ancient times. Today it is gaining popularity again.

The benefits of yeast-free bread

Making such bread is now popular among people who care about their health and appearance. Lovers of fluffy baked goods often complain about extra pounds.

The main benefit of true yeast-free bread is that it is baked without the addition of yeast. How are they harmful to the body? Once in the intestines, they actively multiply and disrupt the balance of bacteria living there, which affect many processes in the body, including the strength of the immune system and mood changes. Before baking yeast dough, it must be infused, and at this time the yeast forms many cavities of carbon dioxide, which will then cause increased gas formation in the intestines.
Since yeast-free dough does not imply the presence of yeast, the need for auxiliary ingredients for their more active reaction also disappears. That is, there is much less sugar in yeast-free dough, and maybe even none at all.
Yeast-free bread contains a lot of cellulose, which has a positive effect on intestinal motility. Its consistency is denser than that of yeast baked goods, and therefore the muscles of the gastrointestinal tract are actively involved in its digestion.
Unleavened bread has a longer shelf life.

It is worth noting that often the density of yeast-free bread is much higher than that of ordinary bread made with yeast, and not everyone may like it to taste.

Yeast-free starters

Good bread without yeast is difficult to get in the store. Manufacturers, in pursuit of splendor, add wild yeast during production, but in essence, they are no different from ordinary ones. To gain complete confidence in the benefits of the product, it is better to prepare it yourself. Knowledge of sourdough recipes is necessary here, because preparation begins with them.

Eternal leaven

This recipe is the simplest, and got its name because such a starter can be put in the refrigerator and taken out as needed, only sometimes it needs to be fed.

Ingredients:

flour - 300 grams;
water - 300 milliliters.

Preparation:

Mix a third of water and flour. Leave warm under a towel. Stir several times a day, because the mixture will begin to ferment.
Add the same amount of ingredients and place in a warm place
Feed the starter one last time using the same technology. When it doubles in size, you can safely divide it in half. Prepare bread from one part and store the other in the refrigerator.

On kefir

It is most often used with rye flour, so it is suitable for making rye bread.

Ingredients:

kefir - 150 milliliters;
flour - 50 grams + some for consistency.

Preparation:

You need to leave the kefir alone for 3 days.
Next, add 50 grams of flour and leave under a towel for a day.
Using flour, bring the dough to the consistency of pancakes and leave under a towel for several hours.

Rice

Another recipe that can be stored in the refrigerator. This starter is also used to make pancakes and pies.

Ingredients:

rice - 100 grams;
boiled water - 1.5 cups;
flour - 7 tablespoons;
sugar - 30 grams.

Preparation:

Pour a glass of water over the rice, add 10 grams of sugar, then cover with a towel for 3 days.
Strain, add half the flour and another 10 grams of sugar. When the mixture begins to ferment, add another spoonful of flour and half a glass of water and leave for a day.
Add the remaining flour and sugar, after which you can prepare the dough using this starter.

Monastyrskaya

This starter can be stored in the refrigerator for more than a month.

Ingredients:

warm cucumber or cabbage brine (without vinegar);
Rye flour;
sugar.

Preparation:

Pour the flour into the brine until the consistency of liquid sour cream forms.
Add sugar to taste.
Place the starter in a warm place.
The starter should be settled at least 3 times after it has risen.

With honey

Suitable for lovers of natural delicacies or those who do not allow the presence of sugar in their diet.

Ingredients:

flour - 400 grams;
honey - 10 grams;
water - 220 milliliters.

Preparation:

Mix 100 grams of flour, 70 milliliters of warm water and 10 grams of honey. Leave under a towel for 2 days.
On day 3, a sour smell will appear. You need to add another 75 milliliters of water and 150 grams of flour. Mix and leave for a day.
Feed by adding ingredients in the same quantities as the previous time. Leave for a day.
Add remaining ingredients and wait 12 hours. After this time, you can prepare baked goods using sourdough.

Baking Recipes

When the sourdough is already ready, and this is the most difficult thing, it’s time to start preparing the yeast-free bread itself.

There are many recipes. You can safely replace milk with whey, then you will get yeast-free bread made with whey, and if you add various grains and cereals, you will get monastery bread.

Without sourdough

Ingredients:

flour - 300-400 grams;
kefir - 300 grams;
soda - on the tip of a knife;
salt - 10 grams;
sugar - 10 grams;

Preparation:

Sift dry ingredients into a bowl.
Kefir mixed with soda, leave for 5 minutes.
Add the liquid part to the dry ingredients, knead the dough (first with a spoon, then with your hands on the table). Allow the dough to rise for 30 minutes.
Knead the dough on the table with your hands.
Shape, make cuts and bake in the oven first for 15 minutes at 230 degrees, then at 200 until golden brown.
Cover the finished bread with a towel for 5-10 minutes, and then you can try the finished yeast-free baked goods.

Borodinsky

Ingredients:

sourdough - 6 tablespoons;
wheat flour - 250 grams;
rye flour - 150 grams;
milk - 1 glass;
sunflower oil - 1.5 tablespoons;
sugar - 50 grams;
malt - 4 tablespoons;
ground coriander - 10-15 grams;
salt - 8 grams;
water - 300 milliliters.

Preparation:

First you need to prepare the dough. Mix the starter, half a glass of milk and 100 grams of flour. Leave for 4-5 hours, during which the dough will rise 2 times.
Soak the malt in 200 milliliters of water for 10 minutes.
Stir salt and sugar in half a glass of water, then add to the dough. Mix wheat flour with rye flour and add a glass of the mixture.
Add butter, malt and coriander, mix
Add the rest of the flour and knead the dough. Grease your hands with oil to prevent sticking.
Leave the bread in a greased pan for 3-4 hours; it should double in size. You can sprinkle with whole coriander.
Cook in the oven for 30-40 minutes at 200 degrees.
Let the finished bread cool under a towel so that it can be easily cut.

Monastic

Ingredients:

leaven;
water;
rye flour with bran or wheat;
nuts and raisins;
salt, sugar.

Preparation:

Place some of the starter into a baking dish and add 100 milliliters of water.
Add flour until the mixture becomes viscous and resembles thick sour cream.
Leave the dough in a warm place for 3-5 hours. The appearance of bubbles and a characteristic sour smell will indicate its readiness.
Knead the dough for monastery bread, successively adding flour, sugar and salt to the dough. The dough should be airy, thin and not liquid.
If desired, you can add nuts and raisins.
Grease the mold with vegetable oil and sprinkle with flour. Fill it only halfway with dough.
Leave in a warm place for half an hour. During this time, the dough should rise to the edges of the container.
Bake in the oven over low heat. In about 1 hour the bread will be ready.
The crust can be brushed with sweetened water, covered with a towel and left to cool.

Wholegrain

Ingredients:

milk - 180-200 milliliters;
whole grain flour - 400 grams;
oat flakes - 45 grams
yogurt - 200 milliliters;
baking powder or soda - 1 teaspoon;
salt - 1 teaspoon;
nuts, dried fruits - optional.

Preparation:

Mix all dry ingredients in a container.
Separately, add milk to the yogurt.
Pour the liquid part into the dry part and mix.
Knead the dough. If it's dry, add a little milk.
Place the dough on parchment paper. Form bread, leave under a towel for 20-30 minutes.
Preheat the oven to 180 degrees and bake for 30-40 minutes.

In the oven

Ingredients:

sourdough - 6-7 tablespoons;
flour - 600 grams;
water - 250 milliliters;
sugar - 50 grams;
sunflower oil - 3 tablespoons;
salt - 20 grams.

Preparation:

Sift the flour, salt and sugar into a bowl.
Gradually add oil and stir.
Add starter.
Add water little by little and knead the dough.
Place under a towel.
Leave to rise for 2 hours. Transfer only the doubled dough into the mold.
The bread will be baked for 1 hour at 180 degrees.

In the bread machine

Ingredients:

sourdough - 4 tablespoons;
flour - 390 grams;
bran - 95 grams;
water - 280 milliliters;
salt - a pinch;
sunflower oil - 5 milliliters.

Preparation:

Pour the liquid ingredients into the bowl first, then add the dry ingredients.
Set individual baking mode.
Knead for 15 minutes and then rise for 2 hours.
Kneading - 5 minutes, rising - 2 hours.
Ascent - 2 hours.
Baking - 1.5 hours.

In a slow cooker

Ingredients:

sourdough - 1 tablespoon;
flour - 800 grams;
sour cream - 75 grams;
water - 1 glass;
egg - 1 piece;
sunflower or olive oil - 1 tablespoon;
sugar - 50-60 grams;
salt - 8 grams.

Preparation:

Pour water into the starter, break the egg and add sugar.
Add butter, sour cream and salt.
Sift flour into the dough in small portions. It should be slightly sticky. There is no need to add flour after this.
Knead the dough for 5 minutes, before sprinkling the table with 2 tablespoons of flour.
Let the dough sit in a warm place for 1 hour.
Place the mold with the dough, pre-greased, into the multicooker, close and leave for about 2 hours.
Set the “Baking” mode for 1.5 hours.
Turn the bread over to the other side and bake for 30 minutes.
Place the finished bread, covering with a towel. In a couple of minutes you can try.

Homemade bread without yeast made from wheat and oat flour is an excellent alternative to yeast bread. It turns out not so fluffy and light, but much healthier. To prepare it, you don’t need any starter or yeast, which allows you to bake delicious and aromatic bread in the oven, slow cooker or bread machine within an hour.

Milk needs to be sour by pouring vinegar into it. The mixture should be stirred and left for 5 minutes. During this time the milk will curdle. If desired, you can replace it with any lactic acid product and bake bread without yeast using kefir, matsoni, or ayran.

For soda bread you will need oat flour. You can use store-bought or make it yourself by grinding oatmeal in a blender.

If you mix such flour with wheat flour, the bread will turn out to be less caloric. Thus, we prepare the bread dough using soda; if desired, it can be replaced with baking powder.

Ingredients:

Oatmeal – 0.5 tbsp.;
Wheat flour – 2 tbsp;
Soda – 1 tsp;
Salt – 1 tsp;
Vinegar 6% - 1 tbsp. l.;
Vegetable oil – 1 tbsp. l.;
Milk – 300 ml.

Cooking process:

Pour all the dry ingredients into the dough container: sifted wheat and oat flour, salt, soda. Instead of baking soda, you can use baking powder. All ingredients must be mixed so that there are no lumps left.

You need to make a funnel in the center and pour sour milk and vegetable oil into it. Using a spoon in a circular motion, gradually grabbing the dry mixture from the sides, combine it with the liquid.

Make a sticky dough. It should gather into a lump and not spread for several minutes. If the dough does not hold its shape well, then there is not enough flour and you can add 2-3 tbsp. l. The resulting mass must be kneaded thoroughly.

A round baking pan must be lined with baking paper. Place the dough on it in one lump and smooth its surface with wet hands.

The knife should be powdered with flour and made deep, cross-shaped cuts. They will prevent cracks in the bread. You can sprinkle oatmeal or wheat flour on top.

Bake soda bread in an oven preheated to 200 degrees for 45 minutes. Then the oven should be turned off, but not opened. Yeast-free bread should stand in it for another 10 minutes. After this, you need to transfer it to a wire rack and cover with a towel.

After 30 minutes, the soda bread is ready to eat.

It turns out to be quite heavy in weight, thanks to the finely porous crumb.

The crust remains soft and not crispy. Bread made with soda and kefir does not go stale for 2-3 days if you store it in a plastic bag.

Gayane told how to make delicious bread without yeast at home, recipe and photo by the author.

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!

Almost each of us consumes bread every day, purchasing it in the store. But did you know that you can bake it yourself using an oven?

This time, I propose to find out recipes with which you can bake yeast-free bread, which is also an easily digestible product by the human body.

Preparing yeast-free bread dough is not only not easy, but also more economical than buying a ready-made product in a store. Our ancestors always prepared bread at home; it turned out tasty and fluffy.

If previously it was customary to use a home oven for these purposes, now housewives actively use ovens or special bread machines. The tradition of baking bread products at home is gradually gaining momentum again.

It is due to the fact that many people began to pay more attention to proper nutrition, eating natural products, and preparing food based on them.

This is really not at all strange, because we must admit that store-bought baked goods can be stuffed with whatever you want, and you can only talk about the good quality of the product in exceptional cases.

The recipe for yeast-free bread is very simple. The dough will need to be mixed from simple rye flour and other auxiliary ingredients, which are indicated in the recipes from the selection.

In fact, sourdough will be useful, on the basis of which you can bake wonderful yeast-free homemade bread. This product is popularly called eternal.

Such a starter will require free time, this is the problem for many modern people who cannot allocate an hour or two to prepare food, and it will take 5 whole days to prepare the starter.

In all other respects, baking rye yeast-free bread in the oven is not at all difficult, and quite quick.

Rye bread with homemade sourdough

Ingredients: 1.5 tbsp. rzh. flour; 4 tbsp. psh. flour; a handful of raisins; 2 tsp salt; 3 tsp Sahara; 2 tbsp each sesame and rast. oils; 0.25 tsp soda; 550 ml whey; 600 ml water.

You can bake delicious choux bread with pleasant sourdough in this way:

I mash the raisins using a special masher. Be sure to wash it before doing this. I give this advice to everyone, because no one knows who touched the raisins in front of you in the store, and the possibility of catching an intestinal infection is not excluded. By pouring boiling water, you can peel the raisins and not worry about your health. Next, I put the raisins in a jar and fill them with water.
There I add half a tbsp to the container. rzh. flour, 1 tsp. Sahara. I mix the resulting mixture thoroughly; we will use it for the future dough.
I leave the mixture in a jar; I advise you to cover the top with gauze soaked in water or a piece of cotton fabric. I leave it in a warm place where there is not a single draft. We leave this work of eternal leavening for the first day.
Only the next day I strain the raisins and add 4 tbsp to the jar. rzh. flour and warm water. You want the starter to be thick. You can compare its condition with sour cream. After which I again leave the mixture in a warm place, covering it with damp gauze on top. You must remember to stir the starter from time to time.
On the third day you need to add 2 tbsp to the mass. rzh. flour. Similarly, the same amount of prepared whey. All other steps with mixing and covering with a damp cloth remain. You also need to remember to stir.
On the fourth day you need to add 2 tbsp. any flour. I advise you to give preference to the flour on the basis of which you will bake sourdough bread. If you bake a combination of rye and wheat sourdough bread, then use different flours in equal proportions. Plus, we add the warm composition of the whey. The previous algorithm of actions is repeated.
On the fifth day you need to add 2 tbsp. flour and whey. Remember that the consistency of the mixture should be like thick sour cream. Cover the jar with a damp cloth and leave in a warm place until the mass increases several times. This will happen as a result of the reaction of the components.
All that remains is to knead the dough, as the recipe indicates. If you have a modern bread machine, then the task will be easier, because you can knead the dough in it. If you don’t have such a miracle device, you need to knead the dough yourself. The dough will turn out delicious if all the ingredients are used warm. I advise you to add 9 tbsp to a warm container, preferably a saucepan. eternal starter and 250 ml of whey. I also put 2 tsp there. salt and sugar. I mix the sourdough mixture thoroughly.
I put the mixture in the container for the dough. oil. I stir the mixture and add flour. Be sure to sift the dough in advance, saturating it with oxygen. Plus, it needs to be mixed with soda.
I knead the sourdough dough very carefully, do not spare any effort. While kneading, you will notice that the sourdough dough sticks to your fingers; this is a completely normal effect and indicates that the recipe is being followed correctly.
Leave the dough aside and cover with a napkin. Give it time to double in volume. Then knead it again to fill the mass with oxygen.
Homemade yeast-free bread will be baked in the oven. In this case, I take a mold of the required size and place the resulting mass of dough there. If you bake on a baking sheet, cover it with special parchment paper, smearing the surface of the baking sheet. oil. Lay out the dough, forming the shape of the bread that you like.
You need to cover the yeast-free custard bread with a towel and place it in a warm place for the dough to rise. By the way, you can use a preheating oven for these purposes. Sprinkle sesame seeds on top of the bread.
Bake bread in the oven at 200 degrees. Recipes indicate that in 50 minutes. it will be ready, but I advise you to navigate each case separately so that the top does not burn.

That's all, when the bread is ready, you should let it cool before delighting your family with delicious and healthy pastries.

Finally, I would like to look at the list of ingredients for the dough in more detail. You noted that when baking the product you need to use 2 different types of flour. There will be a little more wheat on the dough, but not so much rye.

The cooking process begins with the preparation of eternal leaven. There are a wide variety of recipes for this product, but I recommend trying to cook it with raisins.

The process is very long, it takes 5 days, so you need to be prepared for this and plan to bake homemade wheat or rye bread in advance.

This is where I propose to finish the recipe for how to make yeast-free bread with rye flour, because it’s time to learn the simplest method of preparing the product in a bread machine.

Easy baking of yeast-free bread using a bread machine

A recipe for yeast-free bread at home in a bread machine will be useful to every owner of this modern miracle device.

Ingredients: 0.5 tbsp. warm milk; 1 PC. chickens egg; 0.5 tsp salt; 1 tsp baking powder (optional); 1.5 tbsp. sl. oils; 2 tbsp. Sahara; 3 tbsp. flour.

The process of making homemade bread in a bread machine:

Baking bread will require adherence to a clear sequence of loading components: warm milk, chickens. testicle, sl. butter, salt, sugar. To make it easier for the device to mix the mass, I advise you to soften the mixture. oil in advance. Only then is the required amount of flour and baking powder added.
Choose the size and color of the bread as desired.
The baking mode should be extended for 1-1.5 hours. When the device gives a signal that the dough is ready, do not rush to take out the bread. You need to let it cool and only then take it out. When the bread has cooled, you can cut it into portions and serve it, delighting your loved ones with delicious pastries.

Diet recipe: bread without yeast in the oven

Since not every modern housewife can boast of having a bread machine, I decided to present to your attention a useful recipe for making yeast-free homemade bread that can be prepared in the oven. Its taste will be very pleasant, and the simplicity of the preparation process will attract everyone's attention.

Ingredients for preparation:

1 tbsp. rzh. flour (it is better to use coarse flour); 2 tbsp. kefir; 1 tsp each salt and soda; 1 tbsp each melted margarine or you can replace it with sl. butter, sugar.; 2 tbsp. bran (optional); 1/3 tbsp. psh. flour (again, coarse grinding is better).

Cooking algorithm:

First of all, I advise you to set the oven to heat up to 200 degrees. Mix all dry ingredients together and add 1 tbsp. kefir I mix the stiff dough, it should not be sticky. If there is some kefir left, it's okay. The amount will vary depending on how quickly you managed to reach the specified dough mass.
It is better to decide in advance on the form for baking bread. I prefer to bake the dough in silicone molds, as they are convenient and do not need to cover the surface of the baking dish. butter while baking. In fact, the main characteristic that is worth paying attention to will be the depth of the form. The loaf of bread will be larger and taller if the pan is deep. You only need to put half of the dough in it; the rest will rise during baking.
Line the dough pan with baking paper if necessary. Wet your hands with plain water to make it easier to place the dough on it. To sprinkle the bread on top, I recommend using oatmeal, cumin or sesame seeds. I leave this point only at your discretion.
All that remains is to send the future bread to bake in the oven. You need to make sure that the mass of baked goods does not burn in 30 minutes. the dough will acquire a golden crust, which will signal that it is time to take out the bread.
Then immediately wrap him in a towel. In this form, you need to let it stand until it cools completely. This point is very important, because in this way you will extend the softness of the baked goods for a longer period.

Look at my photos, how delicious bread is when baked at home, be sure to treat your family to such a delicious dish of baked goods.

Bread with rye flour in a slow cooker

Ingredients: 1.5 tbsp. psh. flour; 0.5 tbsp. oats flakes and rust. flour; 1 tsp each salt and soda; 1 tbsp. kefir; 1 tbsp. l. sugar and paneer. crackers; 2 tbsp. sl. oils

Algorithm for baking:

First of all, I drown the words. oil. Only then do I mix it with kefir. Mix dry ingredients separately. I mix the two mixtures together. I'm making dough.
The kneading is done very quickly so that the dough does not become hard.
I coat the bowl from the multicooker with the mixture. oil I cover the top with paneer. breadcrumbs, only then spread the dough. I turn on the “Baking” mode for 30 minutes. When the time signal sounds, I transfer the bread to the other side and repeat the program again. This method will allow both sides to bake evenly.
I carefully take the bread out of the bowl, place it on a dish and wrap it in a towel until it cools completely. As I mentioned, this will allow the baked goods to stay soft longer.

When the baked goods have cooled, be sure to treat your whole family to a piece of bread. In your own kitchen you will prepare a real culinary masterpiece!

Beneficial features

This concludes the information in the article on baking yeast-free bread in the oven or new modern devices. It should be noted that such baking has a lot of useful properties, I would like to talk about them a little below.

The main advantage of the yeast-free composition is its excellent digestibility by the body. The digestive tract will not be overloaded, and therefore the stomach will not bloat, there is no flatulence process.

This is due to the fact that the bread is dense and rough. Entering the body, bread provokes intestinal activity, connecting the muscles of the digestive tract to the process.

Self-baked yeast-free bread is not capable of harming the intestinal microflora. Yeast contributes to changes in the number of bacteria in the intestines, provoking the process of dysbiosis.

By eating foods without yeast, you will not encounter such effects. Often, people who eat simple baked goods may experience flatulence. Yeast fills the body cavities with carbon dioxide, which leads to gas formation in the intestines.

It is for this reason that when deciding to bake a yeast-free custard product based on prepared sourdough, you will not encounter a similar phenomenon.

Drawing an analogy with regular bread, the yeast-free composition is more useful. It is the basis of proper nutrition. But it also has some disadvantages.

Negative properties

The benefits of baking without yeast are really great, but there are also disadvantages to these products, which I will tell you about a little below:

Volumes. On the shelves, a yeast-free product will always be 2 times smaller than a plain product. Of course, you want to buy a big loaf, and the aroma of simple white bread is more pleasant, more familiar.
The taste of rye without yeast is different, because this is affected by the absence of yeast.
A product baked without yeast will be dense and hard. It not only reduces gastronomic properties, but also turns out to be critical for those people who have serious dental problems. It is completely uncomfortable to eat.

Some people love yeast-free homemade bread, and this is not at all surprising; try its taste yourself to make sure that it is no worse than what we are all familiar with. It’s not difficult to prepare, if you have the desire!

My video recipe

Before we begin, let's remember:

the combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but it makes any recipe heavier (unlike pulp or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish);
sprouted grains are always easier to digest than “dry” ones, even after heat treatment (however, these can only be ground into “minced meat” and not into flour);
Sweets (dried fruits) do not go well with starches, so it is better to add them minimally.

Homemade yeast-free bread recipes

1. Plain unleavened flatbreads

Ingredients:

1 glass of water
2.5 cups flour (preferably whole wheat)
1.5 teaspoons salt
vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.

Homemade bread without yeast:

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

2. Homemade bread with kefir

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

Sift the ground wheat (in a coffee grinder) thoroughly through a fine sieve to obtain 3 cups of flour (or take ready-made whole grain flour - but it is worth remembering that it cannot be stored for a long time, so store-bought - probably with additives!).

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

Mix well and bake in a cake pan.

Place the dough on baking paper.

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

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably just yolks). The taste will be almost the same, kefir will also work (much better than baker's yeast, although kefir itself is also a yeast product (a fermentation product of the kefir grain).

3. Based on Irish soda bread

250 g whole wheat flour
250 g rye flour
250 g oat flour
1/2 cup ground nuts
4 tbsp vegetable oil
1 tsp salt
1 tsp soda
juice of 1 lemon
500-600 ml water

Homemade bread without yeast:

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

4. Potato cakes

Ingredients:

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

Preparation:

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

5. Oatcakes

Ingredients:

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

How to make oatcakes:

Knead the dough, let it sit for half an hour, then, just like in the previous recipe, lay out and knead the round cakes and bake at 250 C for about 15 minutes (you need to watch until they start to brown a little).
You don’t have to give it a round shape, but lay it out as best you can on baking paper, poke it with a fork and roughly cut it after about 7 minutes, when the dough begins to set. And then, after removing from the oven, break it onto a plate.

6. Quick yeast-free pizza dough (recipe No. 1)

Ingredients:

2 tbsp flour
1 teaspoon salt
2 eggs
1/2 tbsp warm milk
1 tsp olive oil

Pizza dough without yeast recipe:

Mix flour with salt.
Mix the eggs in a bowl with warm milk and add olive oil.
Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic.
Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

1.5 cups wheat flour
1.5 cups rye flour
about 1 glass of water
a pinch of salt

How to prepare pizza dough:

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

7. Rye bread with traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.
After the starter is ready, put in the dough: warm water (required amount), starter, salt, sugar (necessary for the starter to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is “light”. After the dough has risen, without kneading it, put it into molds (1/2 of the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking and stored in the refrigerator.
The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

8. Hop sourdough bread

1. Preparing sourdough

1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).

2. Number of components.

To bake 650-700 g of bread you need:

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

3. Preparing the dough

3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. spoon of sourdough and 1 glass of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Kneading the dough

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