Bread without yeast. How many people use it as food, replacing the usual baked goods? Yes, because they taste similar, and this option is also healthy. And making yeast-free bread with kefir in the oven is much easier.
So, if you can’t imagine any soup without bread, but at the same time you don’t want to gain weight, then give preference to the yeast-free option.
Benefit
Simple and tasty yeast-free bread with kefir, cooked in the oven, is not only budget-friendly, but also beneficial for the body.
The absence of yeast allows the product to be better absorbed by the body, and therefore digestion and intestinal microflora are normalized, and the accumulation of fat deposits does not occur.
This product is especially suitable for people who count calories, since 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 several groups of vitamins, macroelements, fiber and niacin.
Regular consumption of bread without yeast reduces the risk of diabetes.
Indications for use
Yeast-free bread with kefir, cooked in the oven, belongs to the category of healthy products that not only improve the condition of the body, but also promote weight loss. Eating it is recommended not only for people who are losing weight, but for all those who simply monitor their health. And all because:
- a sandwich with yeast-free bread in the morning will charge you with energy 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 intestinal function, helping to eliminate constipation, dysbacteriosis, and flatulence.
Despite all the benefits of homemade bread without yeast, you still shouldn’t abuse it. The recommended daily intake is 150 grams.
Features of yeast-free bread
As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded using yogurt or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starters are used. It is these products that lift the dough and increase its volume, due to which the bread becomes soft and elastic.
Fans of a healthy lifestyle categorically do not welcome the presence of live yeast in their diet. And such baking is really very healthy. Bread contains cellulose, which has a beneficial effect on peristalsis - you will 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 is beneficial for those who have problems with the gastrointestinal tract: gastritis or ulcers. Vitamins B and PP contained in this product will relieve you of troubles with your facial skin, hair and nails.
In addition, yeast-free bread, prepared independently, is stored much longer than usual, bought in a store. Of course, if they don’t eat it as soon as they take it out of the oven (most likely, this will happen, I assure you).
A few recommendations
Homemade yeast-free bread with kefir, cooked in the oven, will bring pleasure from eating if you not only follow its recipe correctly, but also listen to recommendations that will improve the quality of baking.
- Flour of any grade and type should be sifted before kneading the dough.
- Soda can be added in two ways: either to sifted flour or to kefir. In the latter case, when extinguishing occurs, you need to leave this process for 7-10 minutes.
- Don't get carried away with kneading the dough. It should not be dense, soft and elastic, but not the same as for dumplings, for example.
- To enhance the taste of bread without yeast, you can add seeds, sesame seeds, olives, etc. to it.
- Bread made from dough should always be placed in a well-heated 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.
- Be sure to make 3-4 cuts on the workpiece. This is so that the baked goods bake better inside. But they should not be too deep, otherwise the bread will “spread”.
- If you end up with a large loaf, there is a risk that the crumb inside will not be baked. Then, to eliminate risks, place a heat-resistant dish with boiling water in the oven under a baking sheet. This will help steam the bread and make it 100% ready. Moreover, it will be baked inside, and the crust on top will be crispy, but not stale.
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Preparing the dough
I prepare the dough in the evening. And here everything is very simple: you need to mix active rye starter, water and rye flour. Therefore, I now weigh 20 g of rye sourdough at 100% humidity into a bowl, add 80 g of room temperature water to it. And lightly stir the starter in the water.
Then I add 90 g of peeled rye flour.
Now you need to mix everything until smooth. I cover the dough for sourdough bread with film and leave it in the oven under the light on for 7-8 hours.
You need to wait until the dough doubles in size and becomes loose and porous. This may take 7-8 hours, or more or less time. Therefore, periodically monitor the dough. As soon as it is ripe, start kneading the dough.
What ingredients are needed? Simple recipe
A simple recipe for yeast-free bread with kefir, cooked in the oven, can be done by everyone, even beginners, the main thing is to stock up on the necessary ingredients.
- Wheat flour - 300 grams (but do not remove the flour too far, you will need a little more for mixing).
- Kefir of any fat content - 300 ml.
- Sugar and salt - a teaspoon each.
- Cumin - teaspoon.
- Soda - 12 teaspoons.
Next, follow the cooking steps, and a fresh, flavorful loaf will appear on your table.
Recipe for yeast-free bread with kefir in the oven
- Sift the flour into a deep bowl, preferably twice.
- After this, add all the bulk ingredients, with the exception of soda.
- Pour kefir into a tablespoon. The specified amount of soda is added to it. That is, the extinguishing process is carried out. After this, the contents of the tablespoon are added to a common bowl.
- Stir, pour in the remaining kefir.
- 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.
- To prevent the dough from sticking to your hands, grease them a little with vegetable oil.
- Knead the dough with your hands, adding flour in small portions. This is necessary so that the dough sticks together better. But you shouldn’t overdo it with flour, otherwise the dough will turn out too dense, and this will affect the bread.
- Once the dough is sufficiently kneaded, it is molded into round-shaped bread.
- Cover it with cling film or a towel so that it can “rest” a little. Half an hour will be enough. During this time, you can preheat the oven at 220°C.
- After 30 minutes, the dough is kneaded again a couple of times, shaped into a “bun”, and two crosswise cuts are made on top.
- Place the future bread on a baking sheet, sprinkling a small amount of flour on top to give it a crispy crust.
- Place the dough in the oven for 50 minutes. The temperature is not reduced yet.
- After 20 minutes, the temperature is reduced to 200 degrees.
- After time has passed, take out the bread and check its readiness with a toothpick. If it remains dry, the bread is completely baked. If not, then return it back to the oven that has not yet cooled down for 10-15 minutes.
After this, yeast-free kefir bread, baked in the oven, is ready.
Yeast-free bread in a bread machine: benefits, recipes, preparation steps
Any dish will become more nutritious and tastier if you serve it with regular bread. Modern technology allows you to prepare a real rye or wheat loaf without wasting time and effort - the recipes allow you to conduct culinary experiments and delight your family and friends. Fragrant yeast-free bread in a bread machine at home is not a fantasy, but a reality.
The modern housewife knows that a slow cooker or bread maker is not just an addition, but a full-fledged participant in the cooking process.
Sometimes baking bread or buns is required to maintain health, since a person can eliminate some components that cause discomfort or allergies, limit the amount of fats or carbohydrates, which is why the recipe for yeast-free bread is popular.
A little about the history of bread
The usual flour addition to dishes has been known for several millennia. The original bread was a paste made from cereal grains; later people learned to cultivate and grind them. Then came the baked flatbread, which was first prepared in ancient Egypt.
The bread recipe was reminiscent of a modern one, that is, it assumed that the product would be prepared from dough. Interestingly, it was “suited” without the use of yeast, through a special, natural fermentation.
You can replace yeast with regular baking soda or baking powder, which was created about 150 years ago and is still one of the main components in the preparation of many dishes using dough and flour, as well as baked goods.
Baking powder is a powder that consists of baking soda, salts, and starch. It begins to interact with the components that make up the dough only when water is added.
The operating principle of baking powder is based on the fact that during the heating process, when the bread is directly baked, carbon dioxide is released, forming bubbles, making the finished product light and fluffy.
As a result of adding baking powder, the dough rises evenly and bakes well.
Nutritional value and beneficial properties of homemade bread
Yeast-free rye bread prepared in a bread machine has only 195 kcal/100 g of product. The composition includes proteins in the amount of 5g, fats – 8g and carbohydrates – 25g. Cooking time is about 120 minutes.
The benefit of yeast-free bread is that there are no ingredients that can harm digestion - in fact, the yeast itself. Many people cannot consume them precisely for health reasons; first of all, those who experience kidney problems are prohibited from using yeast. Allergies to yeast are common.
Meanwhile, the absence of yeast will not make the bread less appetizing or fluffy. Much depends on the right recipe.
Ingredients needed to make yeast-free bread
At home, you can bake fragrant and fluffy sourdough bread in 50 – 70 minutes.
Quick yeast-free bread in a bread machine
- Sourdough – slightly heat the milk, but do not boil, then pour into a container
- Mix egg with milk
- Melt the butter and add to the mixture
- Add salt - 0.5 teaspoon
- Add sugar
- Mix everything.
- Add flour and stir
- Add baking powder
- Mix.
- Leave for 3-5 minutes
- Place in bread machine
Preparation: stages
Yeast-free bread in a bread machine is a simple and quick way to bake. The recipe will allow you to enjoy the aromatic product about an hour after starting the cooking program. The Panasonic bread maker can prepare not only rye bread, but also many other types of bread at home.
The first stage is given to sourdough - it can be prepared with either milk or kefir, since some people are allergic to lactose. The milk needs to be slightly warmed, but not boiled, then poured into the container. Then the egg is mixed with milk - all ingredients must be beaten using a blender or mixer to save effort and time.
You can melt the butter slightly so that there are no pieces in the starter. The main thing is not to use butter from the refrigerator, as it will crumble.
Baking should not be unleavened, so salt is added to the container; its amount is on average 0.5 teaspoon, but you can reduce or increase the amount according to your own preferences; the recipe allows you to deviate from the recommendations.
After the salt, add sugar, all ingredients are mixed well to obtain a homogeneous mass.
Of course, in order to bake wheat or rye sourdough bread, you cannot do without flour, so it is also added to the bowl and mixed well, so that no lumps form.
The recipe for yeast-free bread requires the presence of baking powder, which is added to the dough last, all ingredients are mixed again, and the contents are left in the container for 3-5 minutes.
Baking yeast-free bread in a bread machine
Once the dough is completely cooked, you can start baking. Yeast-free bread in a bread machine is prepared with virtually no intervention from the hostess; she only needs to load the starter into the bowl and set the program. The recipe also allows you to cook buns if the amount of sugar is higher.
Baking in a bread machine is an opportunity to experiment with the color of the crust or the size of the loaf. Rye bread can be made golden brown and crispy. The set mode for preparing the product is “Fast”. The time it takes to bake bread depends on the chosen recipe and the model of the kitchen unit.
Yeast-free bread in a bread machine can be served after the program has ended. Prepared with sourdough, it will be fluffy and light, all its components are easily absorbed by the body. The peculiarity of baking with sourdough with baking powder or kefir is that the bread remains airy and soft for a long time.
Thus, baking with sourdough allows you to prepare delicious and aromatic rye bread, delicious kefir buns very simply. Baking will require a little time - only about 2 hours along with preparing the dough, which will allow you to prepare an unusual treat for lunch or the arrival of guests - homemade bread with kefir or milk.
Source: https://edabez.ru/vypechka/xleb/bystryj-bezdrozhzhevoj-xleb-v-xlebopechke.html
Recipe for homemade rye bread without yeast
Rye bread, both with and without yeast, is considered healthier than white bread. You can also prepare it at home in the oven.
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Yeast-free rye bread with 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, a teaspoon;
- soda - 0.5 teaspoon.
Preparation:
- Flour, both wheat and rye, is sifted. Pour into a common bowl.
- Add salt and sugar to the flour.
- Soda is quenched with a small amount of kefir.
- Kefir is poured into the bulk ingredients.
- First, knead the dough with a spoon in a bowl.
- Then place the dough on the table and knead it with your hands.
- Leave the dough for 40 minutes, and in the meantime preheat the oven.
- Place the dough on a baking sheet, remembering to make cuts, and sprinkle with flour.
- Bake the bread for 50 minutes. Moreover, 20 minutes at 230 °C, and the remaining half an hour at 200 °C.
- Check the readiness of the baked goods using the recipe above.
Recipe for rich rye bread
Opara:
- rye sourdough 100% moisture – 20 g;
- peeled rye flour – 90 g;
- water – 80 g.
Dough:
- whole dough;
- water – 120 g;
- fresh milk – 20 g;
- premium wheat flour – 220 g;
- whole grain wheat flour – 80 g;
- butter – 50 g;
- salt – 7 g;
- sugar – 40 g.
From this amount of ingredients you get about 730 g of finished dough for rich sourdough bread.
Watch a step-by-step video of preparing sourdough wheat-rye bread on my YouTube channel “Delicious Notes on Bread“:
I would like to recommend another delicious sourdough rye bread: “Ukrainian bread - a new recipe for rye-wheat bread according to GOST.”
Irish bread without yeast
Irish yeast-free baked goods are distinguished by the fact that they contain wheat flour with bran or in tandem with rye flour. Flavoring ingredients are also added: seeds, raisins, etc.
According to the recipe you will need:
- 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:
- Combine all ingredients in a bowl and mix with a spoon.
- Add seeds, nuts, raisins or other flavorings and mix.
- Knead the dough with your hands, giving it the desired shape at the end of the process. Make cuts at the top.
- Place the bread on a baking sheet, sprinkle generously with flour.
- Bake for 45 minutes at 200 degrees.
Whole grain bread with kefir
This version of yeast-free bread is highly nutritious and is prescribed for dietary nutrition. And if you add flavorings to it (nuts, seeds, for example), then the benefits of bread will only increase.
To prepare you need:
- whole grain flour - 450 grams;
- kefir - 400 ml;
- seeds or something else - a tablespoon;
- soda and salt - 1 tsp each.
Yeast-free kefir bread, baked in the oven, is prepared as follows:
- Mix everything in a deep bowl. The soda must first be quenched with a small amount of kefir.
- Stir the mixture, introducing flavoring additives into it in parts.
- Next, knead the dough well by hand, and then leave it to “rest” for 20 minutes.
- The oven is brought to a temperature of 230 degrees.
- Place the dough on the prepared baking sheet and sprinkle flour on top.
- Bake the bread for 45 minutes, and after the first 15 minutes the temperature is reduced to 200 °C.
Baking butter bread
My preparations were proofed for 2.5 hours and now they are ready for baking. By this time, my oven has already warmed up to a temperature of 240C and I can send the forms into the oven.
This bread needs to be baked with steam. Therefore, I immediately pour 200 ml of boiling water onto the lower baking sheet and close the oven.
Baking for the first 15 minutes at +240C with steam. Then you need to release the steam and reduce the temperature to +180C and continue baking for another 35 minutes.
Since this bread contains a lot of sugar and milk, the top of the bread will be well tinted. Therefore, if you see that the top of the bread is getting very dark, then cover it on top with foil.
I immediately remove the finished bread from the molds and transfer it to a cooling rack.
I often make this rich sourdough bread especially for breakfasts. A slice of rich bread with jam and a cup of tea – it’s so delicious! Make this bread and write your impressions of this recipe! I look forward to your comments and will be happy to answer all questions!
See you again!
With bran
Yeast-free kefir bread prepared according to this recipe with photo, baked in the oven, is considered the most healthy and dietary of all presented. It also works like a brush, removing toxins from the body.
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To prepare yeast-free bread with bran, the following ingredients will be useful:
- flour - 400 grams;
- bran - 400 grams;
- low-fat kefir - 1.5 cups;
- vegetable oil - half a glass;
- salt and soda - half a teaspoon each.
Steps for kneading and baking bread:
- Pour kefir and butter into a deep bowl.
- Bulk ingredients are gradually added to the mixture of liquids, stirring constantly.
- Then knead the dough well with your hands.
- The oven should already be preheated.
- Place the formed bread on a baking sheet, sprinkling flour on top.
- Place in the oven for 40-50 minutes at a temperature of 200 °C.
Step-by-step preparation
When the starter is ready, you can start brewing. For it you will need to mix one and a half teaspoons of coriander, 25 grams of red malt and 85 grams of rye flour. Boiling water is added to this mixture, and then everything is kneaded. The tea leaves are prepared in the oven for about two hours at a temperature of 65 degrees. It should be cooled before use.
Now let's move on to preparing the bread. To do this, you will need to follow the following step-by-step instructions:
- You will need to mix the tea leaves, about 6-8 tablespoons of the starter, a couple of tablespoons of honey, 1 tablespoon of vegetable oil and two glasses of water in a bowl. All liquid ingredients will need to be mixed.
- Then pre-sifted rye flour is added to the mixture. You will need about 650 grams of it. The dough is thoroughly kneaded and left for half an hour in a warm place.
- While the dough reaches the desired consistency, prepare the baking dish. You will need to transfer it into it, and then cover it with a towel and leave it for a couple of hours to rise.
- Place a mold with dough in a preheated oven, which is well moistened with water on top to obtain a crispy crust. The bread will be cooked for the first 20 minutes at a temperature of 200 degrees, and the remaining time will be about 40 minutes at a temperature of 180 degrees Celsius. There should be a container of water at the bottom of the oven during the entire cooking time.
The prepared bread will need to be covered with a damp cloth and left to cool. Then it is removed from the mold and served to the table.
On cornmeal
Bread without yeast made with corn flour will be crispy and dietary. A minimum grocery set will be required. Namely:
- wheat flour - 200 grams;
- corn flour - 200 grams;
- kefir - 400 ml;
- egg - 1 pc.;
- salt - 0.5 tsp;
- sugar - tablespoon;
- soda and baking powder - a teaspoon each;
- vegetable oil - a quarter cup.
Making unleavened cornbread involves several steps.
- All bulk ingredients are combined in one container.
- In another container, combine the liquids and the egg.
- Next, the liquids are poured into bulk liquids and first mixed with a spoon.
- Then the dough is dumped onto the table and kneaded by hand.
- Leave the dough to “rest” for 15-20 minutes.
- Preheat the oven to 200 degrees.
- The suitable dough is given the desired shape. Several cuts are made at the top.
- Transfer the still raw bread to a baking sheet, sprinkling the top with flour.
- Place the bread in the oven. The first 10 minutes are baked at 200 °C, and the remaining 20 at 180 °C. The baking time may need to be extended. This is the case if the bread inside is not thoroughly baked. Then it is sent back into the hot oven for another 15 minutes.
The prepared bread will be fragrant, with a crispy crust. If the crust turns out to be too stale, cover the bread with a damp towel for 15 minutes. This will make it softer.
