Hello everyone, dear blog readers. Elya is with you.
In distant childhood, when I was still very young, my nena (grandmother) taught me how to bake delicious bread. Despite the fact that at that time it was very hard work for me, I liked this process, but most of all I liked treating my loved ones with homemade bread, which I baked with my own hands. And how proud I was of myself when it turned out big, beautiful and tasty. Back then we baked it using yeast.
Two years ago I attended a master class where craftswoman Gulnaz showed us how to bake yeast-free bread. Why without using yeast?
This “living” bread has a number of useful properties:
- it contains many vitamins and minerals;
- yeast-free bread made from wholemeal flour is self-sufficient in its composition, which helps to reduce excess weight. It also contributes to the proper functioning of the digestive system and the whole body;
- its use, as microbiologists note, strengthens the immune system and stimulates the formation of new healthy cells;
- It is stored for a long time, and at the same time does not lose its taste.
Today I will show you how easy it is to make yeast-free bread at home using homemade sourdough starter.
Recipe for making sourdough for baking bread
How to make yeast-free sourdough, it is also called mother sourdough
To do this, we need only 2 products: peeled rye flour and, for starters, 100 ml of water
First day
Pour warm water into a container of at least 2 liters, add 3 - 4 tablespoons of flour and stir until thick sour cream.
Cover with a napkin and place in a warm, dark place
Second day
Let's see what we got. The fermentation process begins, our starter has a not very pleasant smell
Add 3 tablespoons of flour, a little warm water and mix until thick sour cream forms.
Cover with a napkin and place again in a warm, dark place, but, of course, not on a radiator
The third day
Bubbles appeared, an intensive fermentation process began
Again add 3 tablespoons of flour, a little warm water and mix until the sour cream is thick, cover with a napkin and again put in a warm, dark place for fermentation
Fourth day
The starter has increased in volume and already has a specific smell of sourdough
The process is repeated, add 3 tablespoons of flour, a little water and mix, cover with a napkin and send again to ferment in a warm, dark place
Fifth day
The starter has increased in volume, began to have a pleasant smell of starter, repeat the entire previous process, add flour, water, mix until it becomes thick sour cream and put it again in a warm, dark place
Sixth day
Our starter is ready for further use
To directly prepare the bread, we need 3 - 4 tablespoons of sourdough, which we put in another bowl, add 5 - 6 tablespoons of flour, a little water, mix and put in a warm place for 5 - 6 hours, after which we repeat the kneading process again. , fermentation of the sourdough for another 5 - 6 hours. The rest will be superfluous, we send it for storage
How to store yeast-free sourdough
- Add water, 2 times more than what was poured into it and store the liquefied water in the refrigerator for no more than 12 days
- Add flour, roll out into a thin layer and dry at room temperature, store at room temperature
- Give to friends
How to make delicious yeast-free bread at home
Before you prepare a loaf of palyanitsa for yourself or your entire family, you should analyze the options for yeast-free bread dough in the oven.
There is no need to stop at the first recipe on the Internet.
Whey bread
One of them is whey bread without yeast in the oven. The serum can be either made by you or purchased.
A feature of this method is the need to infuse the main ingredient for 5 to 7 days.
Not very convenient, is it? But if you are not afraid of the deadlines, and you still decide to try, we bring to your attention the recipe.
Knead the dough from whey, two types of flour and bran.
Don't forget sugar, spices and salt to taste. If desired, you can use cumin, flax and coriander. Let it brew until the morning.
Preheat the oven, place the dough on a baking sheet or baking tray and bake for 45-60 minutes at 180°C. Wrap the finished loaf with foil and towels so that the bottom of the product does not remain raw.
Can be consumed after complete cooling.
Yeast-free bread with kefir in the oven
This delicacy is prepared incredibly quickly.
You will need:
Mix dry ingredients. Kefir is gradually poured into them, stirring. If you want to make the bread sweet, you can add a few tablespoons of honey instead of sugar.
Knead the dough until it becomes soft and thick. From the resulting mass you need to form a loaf of arbitrary shape.
Bake for 25–30 minutes at 200°C.
Rye bread
Yeast-free rye bread baked in the oven is no less tasty. And his recipe is also based on sourdough.
This time you will need to do it yourself.
First day: take 50–100 grams of rye flour and pour water into it until it reaches the consistency of sour cream. The starter is covered and sent to a warm place until tomorrow.
On the second day, the procedure is repeated in exactly the same proportions.
On the third day, do the same and wait until bubbles appear on the surface of the mixture, indicating the start of fermentation.
When bubbles finally begin to form, the familiar procedure is repeated and the serum is left for a period of 4 to 12 hours.
Then knead the dough, adding flour, spices and various goodies to the starter: cumin, nuts, flax, wheat, bran, oats, etc. Bake for 40–60 minutes.
The temperature should be 200 °C.
Sourdough bread
Recipes for unleavened sourdough bread in the oven are, of course, much more complex in their technology than similar ones, but without the use of whey.
To change this a little, we offer you a little life hack.
When making homemade dough, set aside a small amount in the refrigerator.
By changing the composition of the whey, you can bake not only rye, but also white yeast-free bread in the oven, and also use it for any dietary baking.
Tip: don’t forget to feed the starter. If you don't use it once or twice a week, add a little flour and hot water. The dough should be removed from the refrigerator 6–10 hours before use.
Whole wheat bread
Recipe for making whole grain bread without yeast:
- Cup of whole wheat flour
- 0.75 cups white flour
- 0.5 cups oatmeal
- 0.5 tablespoon of soda
- A glass of almond or regular milk
- Two teaspoons of lemon juice
- Salt, sunflower seeds, flaxseed optional
Before you start preparing the dough, turn on the oven at 200–205 °C.
We start cooking by mixing milk and lemon juice. Then you need to combine all the other ingredients and pour the resulting mixture into them.
Mix thoroughly and pour the resulting dough into the mold. 40 minutes and voila! The product is ready for use.
This bread is very useful as a snack between sports training.
Rye bread without sourdough
A recipe for yeast-free rye bread in the oven may not include sourdough.
For it you need to take 300 grams of peeled rye flour, 200 grams of wheat flour, salt, sugar, butter and water.
Tip: You can use honey instead of sugar.
All ingredients must be mixed using a mixer and, covered with a lid or cling film, set aside for 24 hours in a warm place.
Then pour the finished mixture onto a baking sheet or into a mold and place in the oven for one hour. The temperature should not exceed 30 °C.
After this time, change the temperature to 150 °C and set aside for another hour.
Remove the finished bread from the oven and reserve.
The palyanitsa should steep for another 60–70 minutes, during which time all excess moisture will come out of the loaf.
Kefir bread
Kefir bread is rightfully considered a fairly simple recipe for yeast-free bread in the oven.
We have already discussed one of the options above, but now we will talk about a test with a “surprise”.
To prepare it, heat a glass of kefir to room temperature and pour it into a container along with half a teaspoon of soda.
To a glass of wheat flour and one glass of rye flour add salt, sugar and a “surprise”, which is dried dill, parsley, basil, garlic and other spices you like.
Pour the mixed dry ingredients into the liquid and knead the dough. It should infuse for about ten minutes.
After which the dough is sent to the oven for 30–45 minutes. Then, if desired, the product can be sprinkled with grated cheese and left for a few more minutes.
This type of bread perfectly complements pumpkin or zucchini dishes.
Sweet bread
A recipe for yeast-free bread in the oven can be not only salty, but also sweet.
The best, or rather, most delicious example of an excellent vegetarian recipe is banana palyanitsa.
It requires overripe bananas, butter, flour, sugar and baking powder. Mash the bananas to a puree consistency, then combine them with melted butter.
Knead everything until smooth, add the remaining ingredients and, placing it in a mold, put it in the oven for an hour.
Bonus: bread in a slow cooker
You can bake yeast-free bread at home not only in the oven, but also according to a recipe for a slow cooker. To prepare it, mix melted butter with kefir.
Mix two types of flour with flakes and spices and combine with liquid. Form the dough into a ball, which we place on the bottom of the multicooker bowl.
Then turn on the “Baking” mode for 30 minutes.
After the beep, turn the loaf over and continue cooking for another 30 minutes.
We talked about just a few options for making homemade bread. By experimenting, you can achieve dizzying results that will surprise everyone.
You certainly don’t want to give preference to products with an unknown composition; you’ll forget about store-bought baked goods.
Who knows, perhaps the recipe you came up with for this particular dish will be kept in your family for centuries and will become the beginning of a new tradition in family cooking.
And all that remains for us is to wish you a bon appetit, and, of course, take care of your figure.
And, most importantly, don’t forget to add the secret ingredient that can make any dish unforgettable - love!
life-reactor.com
How to bake bread with yeast-free sourdough
Bread is a form of preserving leaven, it is the most useful part of bread
We prepare the dough in the usual way from this list of products; you can use sesame seeds, raisins, and dried apricots as flavoring additives. See above for how to prepare yeast-free sourdough; you can also find tips for a novice baker in the article “How to bake bread”
- Place the dough in a mold greased with vegetable oil and sprinkled with flour.
- Cover with a napkin and place in a warm place for 2 hours.
- Lightly sprinkle the top of the risen dough with water to get a crispy crust.
- Place in an oven preheated to 200 degrees. Baking time 1 hour
- Place a container, maybe a frying pan, with water on the bottom of the oven
After 20 minutes, sprinkle our bread with water on top and reduce the temperature to 180 degrees
An hour has passed, we take out our bread, put it on a wire rack, cover with a napkin until the bread cools completely
The remaining starter can be put in the refrigerator and stored on the top shelf
The next time you bake bread, you need to take it out of the refrigerator and let it warm up to room temperature, only after that you can add 5 - 6 tablespoons of flour, add a little warm water, stir and put it in a warm place for 5 - 6 hours. The starter will be ready for baking
Cooking process
I found the recipe for this bread in one of the American cookbooks. Of course, someone will object that this is not bread. I will partly agree, but nevertheless, such a recipe has a place.
Here you won’t need several hours of proofing, you will spend only 10-15 minutes preparing the dough, and the oven will do the rest for you.
The bread looks like a cupcake, but it tastes different. Yeast-free bread without sourdough will go well with cold cuts, cheese, and it will also be good with a plate of borscht.
The amount of flour in the ingredients fluctuates so much because I personally use flour differently each time. Start small.
You can't smell the beer at all in the finished bread.
To prepare bread without yeast and without sourdough at home, we will prepare the products according to the list.
Mix sifted flour, salt, sugar and baking powder.
. and mix well. The dough is quite lumpy and viscous.
Place it in a pan (I use a standard muffin pan) lined with parchment.
Melt the butter, let it cool slightly, and then pour it over the dough.
Bake in this form in an oven preheated to 190 degrees for about an hour.
Find your way around your oven! The torch will come out dry from the finished bread.
Bread without yeast and without sourdough is ready.
Let it cool slightly in the pan, then remove and cool completely on a wire rack.
This is how it looks in cross section.
In this photo you see a fairly tanned crust - my son likes it that way, but I prefer a “light tan”, as in the previous photo.
Try and experiment.
Baking homemade yeast-free bread with kefir
If the sourdough has run out, you can bake bread with kefir
To do this, you need a glass of warm kefir, to which add a teaspoon of soda, keep in mind that its volume will immediately double, pour in a tablespoon of soy sauce, a tablespoon of sunflower oil
Sift 2.5 cups of wheat flour into a separate bowl, add 1 teaspoon each of coriander and cumin spices, a pinch of salt and a tablespoon of sugar, stir the flour mixture
- After standing for 15 - 20 minutes, kefir has risen and looked like dough, add it to the flour and knead the dough
- It will look like dough made from rye flour, this color is given by seasonings and soy sauce
- As you knead, add a tablespoon of starch.
Recipe for yeast-free bread in the oven - 5+ cooking methods
What could be tastier than homemade yeast-free bread baked straight in the oven?
A soft, golden-crusted delicacy, each piece of which melts on the tongue.
This is a real celebration of taste! We will tell you how to prepare the most delicious yeast-free bread in the oven according to original recipes.
Country bread according to an old recipe
Very tasty, aromatic bread
We will need 1 kg of wheat flour, 750 g of country milk, 1 teaspoon of salt, 1.5 teaspoons of sugar, 9 g of yeast and 2 eggs
Pour sugar and yeast into a bowl, add a little milk and stir
Pour 0.5 kg of flour, salt into the mixer, pour in the stirred yeast and warm milk
- Stir with a mixer for 10 minutes until thick sour cream forms.
- Everything is mixed, cover with a napkin and leave for 1 hour
- Add 1 egg, stir, and add the remaining flour in small portions, stirring for about 15 minutes
- Cover the kneaded dough with a napkin again and leave for 1 hour.
Place the dough on a baking sheet sprinkled with flour
Give the dough a round shape and leave it for 20 minutes
Cover the top with beaten egg and place in the oven preheated to 220 degrees for 1 hour.
The bread is ready, put it on a towel and moisten the top with a brush and water
Cover with a towel and let cool completely
You will learn another old recipe for baking bread by reading it here...
Traditional Irish soda bread without yeast
An interesting recipe - Irish, without unhealthy yeast and made from whole grain flour.
- whole grain and wheat flour - 250 g each;
- curdled milk 420 gr;
- half a glass of raisins;
- 2 tsp. lie salt;
- 1 tsp. lie soda
Mix all the dry ingredients, pour in the yogurt and gently stir the dough so that all the ingredients come together, but under no circumstances knead it.
Sprinkle the table with flour, turn out the dough and give it the desired shape. Sprinkle a baking tray with flour and place the product. Carefully make cuts on the ball and sprinkle with whole wheat flour for decoration. Place in the oven at 200 degrees and bake for 45 minutes.
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 of cancer cells. 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.
Required Ingredients
As with any baked goods, when making yeast-free bread, the main ingredient is flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recipe recommendations: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.
For yeast-free bread, use flour of any cereal crops
Since live yeast is not used, plain water will not work for the dough. Instead, fermented milk products or brines are used, to which soda is added. Yeast-free bread is also prepared with sourdough. Below we will tell you how to do it correctly. If you decide to bake yeast-free bread all the time, you should always have the starter on hand.
Salt and sugar are essential ingredients for the dough. But in this case they only play a taste role. Sugar participates in the formation of dough only when paired with yeast.
Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives greatly increase the benefits of bread for our body.
Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about making sourdough.
"Eternal" leaven
There are a lot of sourdough options to suit every taste. We suggest you start with the simplest but most effective one. It will require:
- 300 g flour (preferably rye);
- 300 g of water.
- Day 1. Combine water with flour in a deep bowl or pan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth and place in a place where it is very warm and there are no drafts. The preparation should ferment for 24 hours. Stir it from time to time and watch when small bubbles begin to appear.
- Day 2. The starter needs feeding. Add 100 g of flour and pour in enough water so that the consistency returns to its previous state. Cover the workpiece again and return it to the same warm place for a day. Remember to stir and watch for bubbles.
- Day 3. Now you can see with the naked eye that the starter is working. It increased in size and became covered with bubbles. Feed her one last time (as in the previous point) and place her in warmth again. Check from time to time: You need not to miss the moment when the starter grows to 2 times its previous volume. At this point, the mass needs to be divided in half. You can use one part right away - prepare bread dough on it. Place the other half in a jar, cover with a lid with holes and place in the refrigerator. When necessary, take half of it, feed it again and put it in a warm place.
You should always have starter on hand
That’s the whole secret of the simplest sourdough starter, which will help you for a long time in making tasty and healthy bread.
Sourdough video recipe
Homemade rye bread without yeast in the oven
The smell of freshly prepared yeast bread just out of the oven is difficult to compare with anything. It can be considered one of the most comfortable, which means it is worth the effort.
Article on the topic: How to quickly and deliciously fry mushrooms with onions
Ingredients:
- dough – 0.5 kg;
- water – 0.4 kg;
- rye flour – 0.6-0.7 kg;
- salt – 5-7 g;
- sunflower oil – 30 ml.
Cooking time: 200 minutes.
Calorie content: 165 kcal.
Preparation progress:
- The method of preparing the dough was indicated in the first recipe, so there is no need to repeat its detailed description;
- Mix the dough with flour and salt using a wooden spatula; the dough should be very thick and without lumps;
- Cover the container with the dough with a cotton towel and let it rise;
- After 2 hours, the mass should increase in volume and become more airy;
- Grease the inside of an aluminum bread pan with vegetable oil and place the first part of the bread in it (the total specified amount of ingredients should be enough for 3 loaves of bread);
- You need to form the loaves by hand, moistening your palms in cool water so that the dough does not stick so much, let the dough rest again (it will take about 50 minutes);
- As soon as the volume of the contents of the mold has doubled, it can be placed in the oven;
- Baking temperature - 180˚С;
- 40 minutes later, remove the finished bread from the oven and place on a towel to cool.
Benefits of yeast-free bread from the oven
Many of us don’t even think about what goes into the bread we buy in stores almost every day. But there is no more useful in it than in a stone. In order to reduce production costs, factories producing baked goods actively use a variety of powders, flavor enhancers and chemicals. It's easy to track this down.
How long can a purchased palyanitsa stand on the table before it becomes stale or moldy? How does it taste if you try it the next day? The answers will definitely not please us. Perhaps. that is why it is not a pity to throw away such bread or give it to feed the birds in the park. But our ancestors, who always made bread with their own hands, treated every piece with care.
The reasons why we don't usually bother baking at home are simple. This requires time, effort, money. But a freshly baked culinary masterpiece flies off the table in the blink of an eye, which is proof of its excellent taste. In addition, by baking ourselves, we know exactly what ingredients are inside the product. Accordingly, such bread is useful for any diet, even if you play sports and especially watch your diet. Let's take a closer look at the pros and cons. So, the positive properties of bread:
- The absence of yeast in the flour product guarantees excellent digestibility, which, in turn, greatly facilitates the digestion process
- No negative impact on the microflora of the stomach and intestines
What about the negative properties? There are none at all! Homemade bread is healthy, nutritious and has excellent taste, so feel free to make it a rule to prepare it daily (or at least weekly).
