Homemade ryazhenka bread in a bread machine. Yeast-free bread with fermented baked milk

Ryazhenka bread. Homemade ryazhenka bread in a bread machine

A household bread machine allows every housewife to bake not only traditional white bread, but also to create her own unique original recipe that will surprise household members and guests.

Everyone knows that the fluffiest bread is made with water, and the most delicious with milk. We suggest you bake with a fermented milk product, namely fermented baked milk. The bread turns out very fluffy, tasting like a bun.

To make the bread even healthier, a little whole grain flour is added to the recipe, because nutritionists are loudly proclaiming its benefits and strongly recommend including it in your diet. Indeed, such flour is rich in vitamins B, E, amino acids, potassium, calcium, zinc, selenium and other useful microelements. Whole grain bread is perfect for those who are losing weight and looking after their health. If you wish, you can use only premium white flour, adhering to the total weight indicated in the list of products (530 g).

Ingredients:

Ryazhenka – 350 ml
vegetable oil - two tbsp. l.
premium flour – 470 g
whole grain flour – 60 g
salt - one tsp.
sugar - two tbsp. l.
dry yeast - one and a half tsp.

Recipe for homemade ryazhenka bread in a bread machine:

Insert the dough mixer blade into the bread machine bucket. Pour in the fermented baked milk, which should not be from the refrigerator. You can dilute it with water at room temperature, but the total volume of liquid should not exceed that specified in the recipe.

Add vegetable oil.

Sift the flour to make it cleaner and drier. Do this immediately before placing food in the bread machine bucket. Add two types of flour to the liquid ingredients.

Add salt and sugar to the corners of the bucket. Pour the yeast into the center of the flour, having first made a well, because it should not come into contact with sugar and salt when adding food.

Insert the bucket into the bread maker and select the desired baking program, for example, “Basic”, as in the LG model. While kneading the dough, check its density. It should be soft and elastic. If the dough turns out to be liquid and does not form into a neat lump, add a little flour, and if it is too dense, pour in warm water.

After the allotted time, you will have such an airy and very beautiful bread. You need to carefully remove it from the bucket using oven mitts. Place the loaf on a baking rack or wooden board.

Place the bread on a barrel so that steam comes out. You can also bake very tasty ones with kefir.

Cut the loaf when it has cooled completely, as hot bread is still baking. It is best to cut fresh bread with a serrated knife, because it does not crush the flesh and carefully cuts the crispy crust.

I offer another recipe for delicious homemade bread for a bread machine, made with fermented baked milk and milk. What I like about the bread machine is that all recipes for it always have exact proportions, this allows you to easily apply the recipe for baking in the oven or multicooker. We bake white homemade fermented baked bread in a Panasonic bread machine, my model SD-2501. The bread turns out soft, porous, the crumb is a pleasant color, like egg bread, I also liked this bread because it does not crumble at all.

I baked a medium loaf of fermented baked bread weighing about 800 g as a test; below I will give a recipe for different sizes of loaves, in case someone will also like this delicious homemade bread.

For the recipe for fermented baked bread you will need:

Dry instant yeast - 2 teaspoons,
Wheat baking flour – 450 g,
Salt - 1.5 teaspoons,
Sugar – 1.5 tablespoons,
Butter – 30 g (1.5 tablespoons),
Ryazhenka – 150 ml,
Milk 190 ml.

How to bake ryazhenka bread in a bread machine

Weigh the flour on scales and sift. I took the fermented baked milk straight from the refrigerator for making bread; my Panasonic SD-2501 bread machine has a temperature equalization function before kneading, so I can afford not to wait for the fermented baked milk and milk to warm up to room temperature.

I put all the ingredients in the bucket of the bread machine, as written in the recipe: flour and everything else are used for dry yeast. I use fast-acting Voronezh yeast for baking homemade bread; baked goods with it turn out very fluffy. Saf moment yeast works great in bread. I didn’t melt the butter, I put it in the bread dough as is.

To prepare bread with fermented baked milk, I use the “dietary bread” program, size L (medium, for a loaf weight of 800 g), crust color - medium.

Our reader Elena baked this bread using fermented baked milk as usual, and everything turned out great!

To adjust the recipe for this bread for other models of bread machines, I will describe the entire cooking process in time:

Temperature equalization 1 hour-1 hour 40 minutes.
Kneading 15-25 minutes,
Rise 2 hours 10 minutes. – 2 hours 50 minutes,
Bake for 50 minutes.

This photo shows the working panel of my Panasonic bread maker and bread dough with fermented baked milk on proofing.

After the signal about the end of baking, we immediately take the hot bread out of the bread machine bucket so that it does not get damp, and cool it on a wooden surface (it is advisable to let the bread cool completely and not be tempted by the crispy crust and delicious aroma).

Ryazhenka bread is much denser in structure than regular and French bread, thanks to this it almost does not crumble at all.

This bread recipe is worth baking again. Here in this photo you can see how porous this bread is:

This ryazhenka bread can be baked in a slow cooker, using the recipe as a technological basis.

Recipe for bread with fermented baked milk and milk for other sizes of rolls

For a 600 g loaf of bread with fermented baked milk you will need:

Instant dry yeast – 1.5 teaspoons,
Wheat baking flour – 350 g,
Salt – 1 teaspoon,
Sugar – 1 tablespoon,
Butter – 20 g (1 tablespoon),
Ryazhenka – 120 ml,
Milk 140 ml.

For a 1000 g loaf of bread with fermented baked milk you will need:

Instant dry yeast – 2.5 teaspoons,
Wheat baking flour – 550 g,
Salt – 2 teaspoons,
Sugar – 2 tablespoons,
Butter – 40 g (2 tablespoons),
Ryazhenka – 180 ml,
Milk 240 ml.

Anyuta, the owner of recipes, wishes you delicious bread and bon appetit!

Calories: Not specified

Cooking time:
180 minutes
Bread made with a variety of fermented milk products always turns out extremely tasty, very soft and tender. Such products will appeal to those who do not like a crispy, dense and rough crust on bread. You will get bread made with fermented baked milk not only very tender, almost weightless, but also aromatic, with slightly perceptible creamy caramel notes. To emphasize the slightly rustic spirit of this bread, it is given a round shape. It is best to defrost it in a colander or deep round bowl, thanks to which it will retain its dome-shaped shape. And before baking, a cross-shaped cut is made on the surface using a sharp knife, or even better, a blade. This will prevent the bread from cracking while baking. Ryazhenka bread goes well with any dish because its taste is soft and delicate. It will pleasantly highlight dishes with a rich taste. Ryazhenka bread will go well with various types of bread, because it has a very elastic, finely porous crumb that can absorb sauces well.

Required ingredients:

- 1 glass of fermented baked milk; - 2 cups wheat flour; - 1 tbsp. spoon of sugar; - 1 teaspoon of salt; - 1 teaspoon of dry yeast.

Recipe with photos step by step:

You can knead the dough for fermented baked bread either in a bread machine or food processor, or by hand. In both cases, you need to knead the dough for 10 minutes the first time, then let it rest for 25 minutes. After this, you need to knead the dough again (14 minutes) and leave it to proof for 1 hour.

And during this time you can prepare some for dinner or lunch.

So, pour fermented baked milk into the bread maker bowl (or bowl). Then add sifted flour, salt, sugar and yeast to the fermented baked milk. There is no need to add butter to this bread, since fermented baked milk already contains a small fat content. After two kneadings and proofing, the dough should become very soft, tender, slightly sticky. But you don’t need to mix additional flour into it, because fermented baked bread can eventually become tough. Dust the work surface with flour, place the dough on it and, gradually rotating it, fold it from the outer edge to the center, forming a circle. Prepare the dishes for proofing. There are special proofing baskets, but an ordinary bowl or colander will do. Take a clean kitchen towel, sprinkle it generously with flour and place it in your container. Then carefully place the dough in it, seam side up, cover with another towel and place in a warm place for the second, final proofing. When the dough has doubled in size (the time depends on the temperature of the place where the bread will rise), it is ready to bake. Preheat the oven to 200 degrees. While the oven is heating, take a baking sheet, sprinkle it with flour and, holding the bread with your hand, carefully turn it over onto the baking sheet. Remember that the dough should not plop down onto the baking sheet, otherwise it may release air and the bread will be flat. Using a sharp knife or blade, cut a cross into the top of the bread. Spray the bread with water and quickly place it in the oven. The steam from the water will prevent the short from getting too rough. This bread is baked for 30-35 minutes. When the crust turns golden brown, it means that the wheat bread with fermented baked milk is ready.

Immediately after baking, leave the bread to cool for 20-25 minutes, after which you can safely enjoy its unusually delicate taste.

We also invite you to try

Ingredients: fermented baked milk - 0.5 l vegetable oil - 0.2 l baking powder - 2 packs salt - 2 tsp. sugar - 2 tsp. flour - approximately 0.5 kg fermented baked milk or thick kefir for greasing

Preparation:

The recipe is actually quite simple. It takes no more than 40 minutes to prepare.

First you need to combine fermented baked milk, baking powder, salt, sugar and vegetable oil.

After mixing, the dough will look like solid foam.

Now you can add flour. In the recipe, I indicated the flour approximately, because flour from different manufacturers absorbs moisture differently. You can immediately add 0.5 kg of flour and knead the dough. The dough should be soft and elastic so that you can roll it out.

If it is too soft, you will need to add a little more flour. Leave the kneaded dough to rest for 5 minutes.

After this, roll out the dough into a layer about a centimeter and a half thick.

If you roll out the dough thinner, the products will look more like crackers. If you roll it out thicker, the products will look like crumpets. Using a regular glass, form rounds from a layer of dough.

After placing the rounds on a baking sheet, make several punctures on each of them with a fork.

Lubricate the surface of the products with fermented baked milk or thick kefir and you can bake.

You can bake in a preheated oven at 180 - 200 degrees for 10 - 15 minutes until golden brown.

Just cool slightly and you can serve. The finished donuts are very fragrant, fluffy and soft.

Bon Appetit everyone!

Ryazhenka bread in the oven

I became interested in baking homemade bread not long ago. I used to make bread in the oven or slow cooker, but not as often as now. Now I am doing this with great interest. I try different flavors and different combinations of products. I try to reduce the gluten level and make the dough more airy.

Homemade bread made with your own hands is much tastier than the one sold in stores. And, besides, you always know what ingredients you add to it and what it is involved in.

For now I am baking bread with yeast, but soon I promise to talk about making sourdough bread. I'm currently researching this topic. But today I want to devote my article to ryazhenka bread made from several types of flour.

Complexity:

below the average.

Cooking time:

2.5 hours.

In order to make a bun weighing about 650 grams, we need half a kilo of flour. I decided to use different types of flour in order to reduce the gluten content. Therefore, I added gluten-free rice and barley flour to the wheat flour.

Pour all three types of flour into a deep cup. There should be the same amount of wheat flour as rice and barley flour together.

Now add instant dry yeast to the flour.

Add a little salt and a little sugar, about a level teaspoon each.

Mix all dry ingredients.

Wash the egg well. Break it into a cup with flour.

Add fermented baked milk. Ryazhenka will require approximately 2 cups.

Mix everything well. Knead soft yeast dough. Let's knead it well. And leave it under the lid so that it rises. The dough will rise within an hour.

When the dough has risen, knead it well again. Roll it into a log and place it on a baking sheet covered with parchment paper. Flatten the dough a little. Sprinkle a little flour and apply a design. I decided to write the word “Bread”.