Bread is an everyday commodity, and delicious bread is also a great pleasure.
To organize a baking business homemade bread you will need knowledge and skills proper cooking bread, as well as premises, equipment, consumables and raw materials.

If we talk about the premises, then we can assume that it is unlikely that in an ordinary apartment you will be able to create a bread baking workshop. So this business idea is suitable for residents of rural areas, preferably those living in the vicinity of the city. The price of bread, among other things, is formed from the cost of delivery, therefore, in order for the price to be attractive to the consumer, accommodation is required not far from the city.

On the territory of your private house, you can easily place a small workshop for baking homemade bread. From the equipment you will need a bread machine, refrigeration equipment for storing dough, as well as a kitchen workplace with the necessary utensils.
Consumables include firewood, if your bread machine is wood-burning, not electric. If your bread will have packaging, then these are packaging materials. Also here you can include baking sheets, mixers and other small things.

The raw materials for baking homemade bread include components for production, these are flour, yeast, milk, butter, water, salt, sugar, flavorings, etc.

Hardworking can be distinguished from personal qualities, this is probably the main thing that is important for you to have, because only a hardworking person can get up, as they say: “not light is not dawn”, in order to bake bread.

There is a small paradox in this business: “You can have nothing, but at the same time be head and shoulders above your competitors.” How so? It is very simple in baking bread, you may not have expensive equipment or convenient premises, the main thing is the final product if you bake delicious bread then the line to you can line up a kilometer. And just the opposite, you can invest a lot of money in this competitive production and never see a profit. Therefore, to start your business of baking delicious homemade bread, you should learn how to cook that very delicious bread.

The baking of bread and the proper conduct of the bread business should be learned from the French, they became famous all over the world once they cooked a delicious “baguette” and to this day many knowledgeable tourists line up early in the morning to try the famous French baguette.

In France, there lives one fairly young, black man, who, according to him, is a hereditary baker, so this man cooks the most delicious baguette known throughout Europe and people line up in his shop since the night. In the meantime, at about 24.00, he kneads the dough, goes to bed, gets up at 4.00 (industriousness), while looking with one “peephole” at the street where the line to his bakery is already beginning to gather, and then joyfully goes to bake his famous baguette. At the same time, the main components of his recipe are no different from competitors - this is flour, salt, water. All the secrets lie in the order of mixing the ingredients, in the time of the “fermentation” of the dough and, of course, in the philosophy of the baker himself. This Frenchman believes that his positive mood and love for others play a huge role in the taste of his homemade bread.

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The invention relates to the baking industry Food Industry, in particular to the production unleavened bread on natural fermentation sourdough, and can be used for the production of dietary and health-improving bakery products and for general health. A method for preparing yeast-free bread is proposed, including preparing dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, and the ingredients are rye flour or wheat flour or a mixture thereof, spring water, sea salt in the following ratio, wt .%: flour 69.26-69.93; leaven 3.50-4.33; sea ​​salt 0.35-0.43; spring water 25.97-26.22. At the same time, punching is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the starter is prepared on rye or wheat flour and spring water in the following ratio of components, wt.% of the total starter: ; spring water 30.0-37.5, for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat. The invention provides quality indicators of finished products, good physical and chemical characteristics, namely high porosity, acidity, humidity, absence of toxic elements and radionuclides, long shelf life without staleness. 2 tab., 2 pr.

The invention relates to the baking industry of the food industry, in particular to the production of yeast-free bread based on natural fermentation sourdough, and can be used for the production of dietary and health-improving bakery products and for general health improvement.

It is known that bread is baked with the help of lactic acid bacteria (sourdough or dough), and with the help of yeast. It is known that when baking bread with yeast, the yeast is not destroyed, but stored in gluten capsules.

Experts know that, getting into the human digestive tract, yeast products contribute to carcinogenesis and pathological changes in the most important organs.

In a number of countries, some types of sourdough (alum) bread are produced, in the initial cycle of which components such as hops, malt, lactic fermentation yeast are used.

A known method of making yeast-free bread (RF patent No. 2258372 dated 06/09/2004, published on 08/20/2005) based on sourdough using saccharified brewing of the carbohydrate-protein fraction of amaranth containing crushed hop cones.

However, the presence of additives worsens the taste of bread, the porosity of the crumb and limits the shelf life to 3 days. You can increase the shelf life by storing in the refrigerator or by including preservatives in the bread recipe.

A known method for the production of yeast-free bread on natural fermentation sourdough (patent EA 200901317 dated 2009.10.27, publ. technological process, and the first phase lasts 24-48 hours at an ambient temperature of 18-36°C, and the second phase 10-12 hours at the same temperature as the first. The resulting sourdough is used in baking rye and wheat rye bread, free of baker's yeast and preservatives.

However, the sourdough contains additional ingredients that activate natural fermentation: honey, sugar.

It is known that liquid starter made on the basis, in particular, rye flour and / or rye flour with wheat can replace regular yeast. Rye provides natural fermentation bakteriologische.

A known method of making bread without yeast (patent BE 1009890), according to which a liquid sourdough based on rye flour, coarse rye flour and water is produced. The sourdough is allowed to mature and a hard dough is made from it, which, after maturation, is given the required shape and then baked in an oven.

However, the sourdough prepared in this way is not sufficiently activated, as it is cooked in four stages for a short time, and the bread baked on this sourdough will have a very dense crumb without internal pores and its taste will be weak.

The objective of the invention is to create environmentally friendly bread that does not contain baker's yeast and preservatives, has a stable quality, does not contain toxic elements and radionuclides, has healing properties and no contraindications, with a long shelf life, as well as expanding the range.

The technical result is the quality indicators of finished products, good physical and chemical indicators: high porosity, acidity, humidity, absence of toxic elements and radionuclides, long shelf life without staling and molding.

The technical result is achieved by the fact that the method of making yeast-free bread includes preparing a dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, while rye flour, or wheat flour, or a mixture thereof, water is taken as ingredients spring, sea salt in the following ratio, wt %:

flour 69.26-69.93

sourdough 3.50-4.33

sea ​​salt 0.35-0.43

spring water 25.97-26.22

Kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T=220°C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt. % of total sourdough:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

within 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and within 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.

The problem has been solved within the framework of the proposed method of making bread based on natural fermentation (souring) sourdough using only natural ingredients without ingredients that activate natural fermentation and without preservatives.

Starter preparation

Natural fermentation starter is obtained from peeled rye flour and spring water during a three-phase technological process, where each phase includes 5-7 days, in the end 15-21 days.

The ingredients are taken in the following ratio, wt. % of total sourdough:

1st phase, including 5-7 days:

peeled rye flour - 70.0-62.5

spring water - 30.0-37.5

The ingredients are mixed, covered with a napkin and left at a temperature of 20-22 ° C for 24 hours (day).

As a result, the starter increases in volume by 1/3, bubbles.

In subsequent phases, the starter is fed to activate it.

The next day, the same number of ingredients is added to the finished mass: peeled rye flour 70.0-62.5 wt. %, spring water 30.0-37.5 wt %, mixed, covered with a napkin, left at a temperature of 20-22°C for 24 hours (day).

On the 3rd, 4th, 5th day, the procedure is repeated.

On the 6th-7th day, the starter is activated, i.e. conditionally ready at the 1st phase of preparation.

The sourdough is divided into 3 parts and the 2nd phase of further activation of the sourdough is applied to each part.

The 2nd phase includes the same technology as in the first phase, ie. for 5-7 days every day, the same amount of ingredients is added to each part, mixed and left at a temperature of 20-22°C for 24 hours.

After the completion of the 2nd phase, the starter is activated, i.e. conditionally ready at the 2nd phase of preparation. Each part of the activated starter is divided into three parts and each of them is fed according to the same technology as in the first phase.

3rd phase, final: further activation of the starter is similar to the 2nd phase: the starter is divided into 3 parts and the 3rd phase of further activation of the starter is applied to each part.

On days 15-21, the sourdough is fully activated and ready for baking bread from it.

Over the entire period of sourdough activation, its volume increases many times, which makes it possible to prepare a large volume of yeast-free bread.

The use of a three-phase technological process, the duration of which is approximately 15-21 days, is due to the need to achieve a certain level of acidity, which determines the taste of the finished bread.

The method of preparing sourdough on wheat is similar to the method of preparation rye sourdough, with a difference in cooking time in each phase, where the complete process is extended by 3 days (i.e. each phase lasts 6-8 days, and all three phases in terms of maturation-activation of the starter are 18-24 days).

The resulting sourdoughs, both rye and wheat, are used to make rye, wheat, wheat-rye yeast-free bread.

How to make unleavened bread

The method for preparing yeast-free bread includes preparing a dough from sourdough, whole grain rye flour, or wheat flour, or a mixture thereof, spring water, sea salt, kneading the dough, kneading it, proofing, shaping and baking, while the ingredients are taken in the following ratio, wt. %:

flour 69.26-69.93

sourdough 3.50-4.33

sea ​​salt 0.35-0.43

spring water 25.97-26.22

(for 4 kg of flour rye sourdough 200-250 g, sea salt - 20-25 g, spring water 1500-1550 g)

while punching is carried out manually for 15-20 minutes by stretching the dough, placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T=220°C, while the sourdough is prepared on rye or wheat flour and spring water for 15-21 days in 3 phases, where each phase includes 5-7 days for rye sourdough, and 18-24 days in 3 phases, where each phase includes 6-8 days for wheat flour with the following ratio of components, wt. % of total sourdough:

peeled rye or wheat flour 62.5-70.0

spring water 30.0-37.5

Production technology without yeast dough on the sourdough of natural fermentation is shown on specific examples.

Example 1. Preparation of sourdough

The ingredients for the preparation of sourdough are peeled rye flour and spring water or wheat flour and spring water.

In phase 1, the ingredients are mixed in the amount indicated in the recipe for phase 1 of the starter preparation, covered with a light cotton napkin and left in a warm place at a temperature of 20-22 ° C for 24 hours (day) for fermentation. A day later, fermentation is carried out.

In phase 2, the starter is divided into 3 parts and the 2nd phase of further activation of the starter is applied to each part.

Ingredients are added to each part of the starter in the amount indicated in the recipe for phase 2 of the preparation of the starter, and left in a warm place with a temperature of 20-22°C for 24 hours (day) for fermentation.

Phase 3, 4, 5 is similar to phase 2: the starter is divided into 3 parts and the same temperature regime and aging time are applied to each, the addition of ingredients in the same amount (see Table 1). After the passage of 15-17 days, the leaven is ready, fully activated.

Example 2. Making rye bread and wheat-rye bread

Ingredients for cooking rye dough are the sourdough disclosed above, whole grain peeled rye flour, spring water, sea salt.

The advantages of the proposed method for producing yeast-free bread

The claimed method improves the quality of bread by formulating a recipe without yeast, without toxic and carcinogenic substances.

Preparation of sourdough on rye flour and spring water for 15-21 days in 3 phases makes it possible to obtain a sourdough with good activity without additional ingredients that activate natural fermentation, and also to obtain a large volume of active sourdough for baking bread in large volumes.

Spring water has a natural structure, sea salt is rich in microelements, which determines the quality and beneficial features the resulting product.

In the receiving method yeast-free dough kneading is carried out manually for 15-20 minutes by stretching the dough, which contributes to the saturation of the dough with oxygen, and leads to an increase (production) of carbon dioxide and a rise in the dough and, as a result, good porosity of the baked bread, improving its rheological properties, which contributes to slow hardening bread and no mold. Shelf life of finished bread - 30 days.

Finished products have a well-baked, non-sticky crumb with medium, uniform pores, a pronounced bready taste and smell, and have the following quality indicators: crumb porosity - 50.0-72.0%, crumb acidity - 4.0-9.5 deg. , crumb moisture - 46.3%.

Food and the energy value per 100 g of the product - rye bread: proteins - 6.6 g, fats - 1.2 g, carbohydrates - 33.4 g, energy value - 170.8 kcal.

Nutritional and energy value per 100 g of the product - wheat bread: proteins - 8.3 g, fats - 1.2 g, carbohydrates - 47.9 g, EC - 235.6 kcal.

The proposed method for making yeast-free bread from whole grain rye, from rye and wheat, from rye, wheat and barley allows:

Get a product of high nutritional and biological value and dietary purpose,

Slow down the process of hardening and molding of the finished product, increase the shelf life.

The claimed technical solution meets the criteria of "novelty" and "inventive step", since no similar technical solutions have been found in this field of technology, and it is not explicitly obvious to a specialist.

The claimed technical solution meets the criterion of "industrial applicability", since the proposed method can be implemented from known means and by known methods.

A method for preparing yeast-free bread, including preparing a dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, characterized in that rye flour, or wheat flour, or a mixture of them, spring water, sea salt in the following ratio, wt.%:

at the same time, kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in the refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T = 220 ° C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt.% of the total amount of sourdough:

within 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and within 18-24 days in 3 phases, where each phase includes 6-8 days for wheat.

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The invention relates to the baking industry of the food industry, in particular to the production of yeast-free bread based on natural fermentation sourdough, and can be used for the production of dietary and health-improving bakery products and for general health improvement. A method for preparing yeast-free bread is proposed, including preparing dough from sourdough, flour, kneading the dough, kneading it, proofing, shaping and baking, and the ingredients are rye flour or wheat flour or a mixture thereof, spring water, sea salt in the following ratio, wt .: flour 69.26-69.93; leaven 3.50-4.33; sea ​​salt 0.35-0.43; spring water 25.97-26.22. At the same time, kneading is carried out manually for 15-20 minutes by stretching the dough, after which it is placed in a refrigerator for 8-10 hours, molded, proofed for 4-5 hours and baked for 1-1.5 hours at T220 ° C, and the sourdough is prepared on rye or wheat flour and spring water in the following ratio of components, wt. from the total amount of sourdough: peeled rye or wheat flour 62.5-70.0; spring water 30.0-37.5, for 15-21 days in 3 phases, where each phase includes 5-7 days for rye, and for 18-24 days in 3 phases, where each phase includes 6-8 days for wheat. The invention provides quality indicators of finished products, good physical and chemical characteristics, namely high porosity, acidity, humidity, absence of toxic elements and radionuclides, long shelf life without staleness. 2 tab., 2 pr.

Launch January 2012.
Budget 35 000 rub.
Team of 7 people.
Anton Kornyshov, the creator of the bakery: "once my wife and I found out how harmful artificially created baker's yeast is (there are different opinions on this matter. Note ed., And we started looking for simple sourdough bread in stores. It was 2010-2011, and nothing "Of course, we didn't find it. We decided to bake it ourselves. We found a recipe for sourdough on the Internet, made it, but the process seemed very complicated to us: you need to take care of the sourdough, monitor the temperature. Then we completely abandoned bread for a while.






"Our pastries can be bought in Solnechnogorsk, where we live, bake and sell. We also have delivery in Moscow, it costs 300 rubles for orders over 1000 rubles. You can order bread in our online store. We have few orders, but per month "We produce several thousand loaves. Here, in Solnechnogorsk, unfortunately, practically no one understands us. Here people go to Pyaterochka for cheap loaves, and in Moscow there is a good demand for our bread. So remoteness from those who understand is our problem." When Muscovites come here to their dachas, they often come to us. Most are buyers of farmers' markets or "Azbuka Vkusa", they watch their diet, look for healthy products. These are mostly people who are not very wealthy, but a healthy lifestyle is important to them. They they set their priorities as follows: they refused any cheeses and synthetic food, which also costs money, and they say: “It’s better that we buy one of your loaves and eat it for a week.” Therefore, people who buy our bread love us for integrity and conscientious work". Business idea: baking yeast-free bread.
A nice new project on the knee: a young couple from Solnechnogorsk started baking yeast-free bread right in their apartment, and then in their own bakery, from where poppy and garlic loaves are ordered even to Moscow.
Launch January 2012.
Budget 35 000 rub.
Team of 7 people.
Anton Kornyshov, founder of the bakery: “Once my wife and I found out how harmful artificially created baker’s yeast is (there are different opinions on this matter. - Note ed.), And we began to look for simple sourdough bread in stores. It was 2010-2011, and we, of course, didn’t find anything. We decided to bake it ourselves. We found a recipe for sourdough on the Internet, made it, but the process seemed very complicated to us: you need to take care of the sourdough, monitor the temperature. Then for some time we completely abandoned bread .
And then we thought we wanted to start our own business. We started looking for an idea for a business: why not bread? We don’t have what we need on the market, but we want to eat it. So they began to bake - for themselves, for friends. Once I took our bread to the temple for testing. Liked it there too, asked for more. So in an ordinary oven in the kitchen, everything started spinning. When the turnover increased, we decided to set up a bakery right in the apartment and start selling."
“While we were looking for money to rent a room, we baked all the houses. We bought a convection oven that can be connected in a city apartment. At night I dragged flour in 50-kilogram bags to the third floor so that no one would see. from there - an incredible smell of bread. Of course, we were lucky: the neighbors may have suspected, but did not notice. It was in January 2012, and we moved into our bakery in September of the same year. "
"We have been searching for Biocertified Grain for a long time, as a result, we buy it from the guys from" black bread "in the Tula region. We have a mill with stone millstones, where we grind flour. We also have bread from high-grade flour, it was also chosen for a long time "Now it is the flour of the Danilovsky Monastery, which has its own farm in the Ryazan region. There they grow wheat, make flour, unbleached and without artificial gluten. It often happens that there is not so much baking grain, and in order to improve the properties of such flour, they add to it various additives, gluten improvers, so that it has good properties. This suggests that quality control in working with organic matter should be from the very beginning, otherwise we risk getting pseudo-organic bread at the end."
"Our bread is completely free of chemical additives, including yeast. It is difficult to bake yeast-free bread, because it does not contain wheat flour and gluten, which would help the crumb to form. Sourdough is also not a stable thing. Bread also depends on external conditions: if it gets colder, both the bakery and the bread that comes up cool down from the external cold. After all, it is very sensitive by nature. Store-bought unleavened bread is one name. And all because the process is painstaking, and no one wants to waste time and effort on it. "
"Our coolest bread is whole grain rye made from coarse flour. It retains all grain fractions: bran, germ, kernel. It does not contain a drop of wheat flour, so it is even slightly moist, which is normal for rye bread. It also has a 900 g loaf of this bread costs 200 rubles, a half - 120. Of all the bread we bake, rye is the lowest calorie. subspecies: garlic, poppy.All of our breads contain unrefined cane sugar, but, for example, poppy seeds contain much more of it, so we consider it dessert.For it, Madagascar pod vanilla is also ordered, which we then grind in a coffee grinder and add for flavor .
We also make cookies. My favorite is oatmeal made from ground hullless oats, very satisfying and healthy. There are also snacks - bread from vegetable mix. We germinate Altai green buckwheat, add flax seeds, sunflower seeds, spices, beets or carrots, roll out the mixture on a tray and dry it in a dehydrator for a couple of days. Snacks are also suitable for raw foodists, because they are dried at temperatures up to 40 degrees. Our bakery is generally very vegan and dietary."
"Our pastries can be bought in Solnechnogorsk, where we live, bake and sell. We also have delivery in Moscow, it costs 300 rubles for orders over 1000 rubles. You can order bread in our online store. We have few orders, but per month "We produce several thousand loaves. Here, in Solnechnogorsk, unfortunately, practically no one understands us. Here people go to Pyaterochka for cheap loaves, and in Moscow there is a good demand for our bread. So remoteness from those who understand is our problem." When Muscovites come here to their dachas, they often come to us. Most are buyers of farmers' markets or "Azbuka Vkusa", they watch their diet, look for healthy products. These are mostly people who are not very wealthy, but a healthy lifestyle is important to them. They they set their priorities as follows: they refused any cheeses and synthetic food, which also costs money, and they say: “It’s better that we buy one of your loaves and eat it for a week.” Therefore, people who buy our bread love us for integrity and conscientious work".

Ingredients:

• Water - 800 ml;
• Flour - 300 grams (whole grain);
• Flour - 700 grams (rye);
• Salt - an incomplete dessert spoon.

Cooking:

• Pour water (room temperature - neither cold nor hot) into a container and pour salt, mix.
• We take different seeds - for example, sesame, linseed, sunflower. The seeds are pre-fried a little in a pan. We pour them into our container.
• Add 2 heaping tablespoons of homemade sourdough and mix everything again. Home sourdough thick, but you need to stir well and you can help dissolve with your hands.
• We take whole-grain flour (such is sold in stores) in its composition, bran, and the middle of the grain, and the surface are preserved. The flour must be at room temperature.
• We sift the flour into a container (it will be saturated with oxygen during the sifting process) and all unnecessary particles will be eliminated.
• Add flour in small portions and mix, at first everything will be liquid, and gradually thicker and thicker.
• The dough at this stage is not quite ready yet, but it must be left for 20 minutes, covered with a towel, all components must be connected.
• 20 minutes have passed, we take the dough, it has not visually changed - but in fact there was a combination of flour, salt, water, sourdough and seeds into one whole - into our future yeast-free rye bread.
• The dough turned out thick, heavy, rested. We take it out with a wooden spoon or a silicone spatula on the board. Flour is poured on the board - about 100-120 grams.
• We knead the dough with our hands, attracting flour into it and removing excess air voids. The warmth of human hands for 2-3 minutes makes a miracle - the dough is homogeneous, thick, elastic and does not stick to the hands.
• The dough is made in the form of a kolobok and placed in a container for another 8-10 hours. The dough is worth this time, covered with a towel (folded 2-3 times, that is, the fabric is large), in a warm place in the room.
• Over the past hours, the dough has risen and it's time to lay it out in baking dishes.
• Shapes can be different - round, rectangular, square, large and small. The form before baking is greased with vegetable oil and lightly sprinkled with flour.
• Bread is baked in the oven for about 60 minutes at a temperature of 180°C. The oven is preheated.
• We take the bread out of the oven, cool it down and only then take it out of the molds.
• We put it in the designated place and cover it with a wet (wrung out from the water) towel for a short time.

Unleavened bread in a bread machine. Yeast-free sourdough rye bread in a bread machine - recipe

Complete alternative to yeast yeast-free sourdough, the recipes of which we had to discuss earlier. Prepare a portion of such a starter in advance and start cooking.

Ingredients:

• yeast-free rye sourdough - 4 tbsp. spoons;
• flour - 390 g;
• bran - 95 g;
• water - 285 ml;
• vegetable oil - 5 ml;
• a pinch of sugar.

Cooking

First, pour the liquid ingredients into the bowl of the device, and add bran, sugar and flour to them. Set an individual baking mode: the first batch - 15 minutes, then an hourly rise, the second batch - 5 minutes, the second two-hour rise, followed by the third two-hour rise and baking for an hour and a half.

Many of us do not even think about what is included in the bread bought in stores almost every day. But there is no more useful in it than in a stone.

In order to reduce production costs, factories involved in the manufacture of bakery products actively use a variety of powders, flavor enhancers and chemicals.

Tracking this is easy.

How long can a store-bought stick stand on the table before it gets stale or moldy?

What does it taste like 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 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 usually don't bother baking at home are commonplace. It takes time, effort, money.

But freshly baked cooking masterpiece in the blink of an eye it shatters from the table, which is proof of its excellent taste.

In addition, baking on our own, we know exactly what ingredients the product has inside.

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:

1. No yeast in flour product guarantees excellent digestibility, which, in turn, greatly facilitates the process of digestion
2. No negative impact on the microflora of the stomach and intestines

What about the negative properties? They don't exist at all!

Homemade bread is healthy, nutritious and has an excellent taste, so feel free to make it a daily (or at least weekly) preparation as a rule.

Any (including inexperienced) hostess can bake yeast-free bread in a slow cooker. But so that it does not resemble a dried cake, but is soft and appetizing, you should know the right recipe and a few subtleties of its preparation. Let's learn how to make it delicious! Especially for you simple recipe and several varieties of sourdough without the addition of yeast.

Baking for health! The easiest and healthiest homemade bread recipe

Very appetizing, soft and fluffy is bread on kefir in a slow cooker. It stays fresh for a long time and does not go stale, because it does not contain components that provoke fermentation.

But keep in mind an important detail: before you start cooking such bread, do not forget to remove the kefir and butter from the refrigerator. In order for the dough to fit well and be airy, these ingredients must be warm.

Ingredients:

• premium wheat flour - 320 g;
• rye flour - 80 g;
• soda - 7 g;
• kefir - 220 ml;
• sugar - 30 g;
• salt - 5 g;
• breadcrumbs - 0.5 tsp. spoons;
• butter for dough - 60 g and 10 g for lubricating the bowl.

On a note! If you don't have in stock breadcrumbs, one oil will suffice. Or replace them with flour.

Cooking:

1. Bring the butter to a liquid consistency in a steam bath or in a slow cooker or microwave oven.
   
2. Wait for the melted butter to cool to room temperature.
3. Pour kefir into the oil. Gently mix these two ingredients.
   
4. Sift two types of flour and combine in one deep container.
   
5. Add granulated sugar, soda to the flour mixture. Salt. Mix everything with a spoon.
   
6. Pour the kefir-oil mass into the flour in small portions.
   
7. Knead the dough. It should be soft and elastic. It is better to do it by hand, and not with a mixer!
   
8. Treat the inner surface of the bowl of the device with oil. Sprinkle with crackers.
   
9. Put the dough into the container of the multicooker.
   
10. Turn on the appliance to the "Baking" mode. Set a timer for 30 minutes.
11. After half an hour, when the multicooker beeps, open its lid, turn the bread over to the other side.
    
12. Reset the timer to 30 minutes.
13. Remove the baked bread from the bowl. Lay it out on a platter or wooden board. Cover with a clean towel and wait for it to cool down a bit.

On a note! To turn the bread, it is better to use a steam rack.

How to make bread even tastier?

Homemade yeast-free bread in a slow cooker according to this recipe can be cooked with caraway seeds, sesame seeds or nuts. This will give it a more original taste. Any bread - rye, wheat, bran, will bring more health benefits if you use natural supplements. Here's what else you can put in the dough.

Additives for baking homemade bread without yeast:

• any cereal mixture;
• bran;
• flax seeds;
• sunflower seeds;
• cereals.

To add sweetness to bread, it is not necessary to increase the amount of sugar. It is better to put raisins, dried fruits or candied fruits in the dough.

Soda or sourdough? What is more useful?

If time permits, it is preferable to cook bread in a slow cooker without yeast on sourdough. It will have a rich and pleasant aroma, a delicate structure, and it will supply a whole set of valuable substances to the body. You can buy ready-made sourdough, but it's easy to make your own in your own kitchen.

Ways to make sourdough without adding yeast:

• The most simple. For it, flour and warm water are used, taken in equal proportions. The third part of the flour is mixed with water. Cover the container with a napkin and keep in a warm place for a day for fermentation (stirring from time to time). The next day, the remaining water and flour are added and left for another day.
• The most popular. It is made from kefir (sour milk) and flour (preferably rye). The preparation of such a starter requires preparatory phase: kefir should be in a warm place for several days before separating the whey. Then flour is introduced into it, mixed. Cover the dish with a towel. They insist 24 hours. Add a second batch of flour. After 6 hours, the sourdough will be ready.
• Unique and easy to make. The main ingredients for its preparation are a few raisins, flour (about 150 g), a glass of water. Raisins are soaked in warm water for three days. The resulting infusion is filtered, rye flour is added to it, kneaded and kept under a towel for 3 days, stirring occasionally.
• Universal (suitable not only for bread, but also for any home baking including pancakes, buns). To prepare it, you need 1/4 of a glass of rice. It is poured with 180 ml of warm water. Add a spoonful of sugar. Let the sourdough stand for three days. Strain through gauze. Put flour, another 5 g of sugar and a little water. All this "wanders" around the clock. Then add another small portion of water and wheat flour. After a day, everything is kneaded and used to prepare the dough.
• Useful. To make a "uterine" sourdough, you should take rye flour (16 tablespoons) and a glass of water. Part of the heated water is poured into a container. Put 4 tables in it. spoons of rye flour. Stir thoroughly. Send to a dark place (but not to the refrigerator!), covering with a paper towel. A day later, pour 3 more tablespoons of flour into the sourdough and add 50 ml of warm water. After mixing, again placed in a warm place for a day. On the third day, put a portion of flour and a quarter cup of water into it. Knead and keep warm for exactly one day. On the fourth and fifth day, all these actions are repeated. Only for 6 days it can be used.

• Pie with plums in a slow cooker
• Chocolate pie in a slow cooker
• Pancakes in a slow cooker: cooking features

Baking homemade bread in a slow cooker is beneficial for the budget (especially for those who have a large family). It turns out much tastier and healthier than a store-bought product and does not deteriorate longer. A multicooker will make this process as simple and fun as possible. So do not miss the opportunity to improve the diet of your family. Start with simple option- on soda, and then try a more “complex” dough on yeast-free sourdough.

• Peeled rye flour
• Bottled water

How to cook

Day one: Pour half a glass of rye flour into a bowl, pour clean water in small portions, mix everything until a smooth, homogeneous dough is obtained, resembling dough for pancakes in consistency. Cover the bowl with a damp cloth and leave in a warm place overnight.

Day two: In a day, there will probably be only minor changes in the sourdough: 2-3 bubbles will appear. Now the starter needs to be fed: add half a glass of rye flour, pour in clean water, stir everything until smooth, homogeneous mass, the consistency resembling dough for pancakes. Cover the bowl with a damp cloth and leave in a warm place for another day.

Day three: Bubbles will appear on the sourdough. The sourdough needs to be fed again: add a glass of rye flour, pour in small portions of water, stir until a homogeneous mass, reminiscent of dough for pancakes. Cover the bowl with a damp cloth and leave in a warm place for another day.

Day four: The starter should increase in volume and have a lot of bubbles. The starter is ready.

Now transfer the leaven to glass jar, cover the jar with a cloth napkin so that the leaven “breathes”. This yeast must be stored in the refrigerator. With proper “feeding” and storage, sourdough can be used for years.

You need to “feed” the starter 1-2 times a week, regardless of whether the starter is used or not, so that the starter does not peroxide and does not deteriorate.

This is usually done on the day the bread is made. Part of the starter is used for baking bread, and the rest needs to be fed with flour and water. Bake bread and bon appetit.

Video How to cook yeast-free bread at home in the oven

• premium wheat flour - 280 g
• kefir - 210 ml
• soda - ½ tsp
• granulated sugar - 1 tbsp. l
• salt - 1 tsp

How to bake

Pour the required amount of kefir into a cup, add soda, sugar and salt, beat well with a whisk and leave for 10-15 minutes. During this time, small bubbles should form on the surface from the interaction of soda and kefir.

Sift flour into a cup with kefir mixture, not all at once, but about ¾ of the required amount.

Be sure to sift the flour, this makes it looser, which will facilitate its kneading when kneading the dough.

Using a wooden spoon, start kneading the flour with the kefir mixture until smooth.

When kneading with a spoon becomes difficult, put the flour mass on a cutting board sprinkled with flour.

Adding portions of the remaining flour, knead with your hands a smooth, non-sticky dough, which is shaped into a ball and placed in a cup. Cover the cup with the dough with a clean towel and leave for 30-40 minutes.

On a note

The amount of flour may need more or less, depending on the density of kefir. If the kefir was liquid, then more flour would be needed, and less if the kefir was thick.

Divide the dough into 2 equal parts about 260 grams each. Place each part of the dough, giving it an oblong shape, into a baking dish lined with parchment.
Note: The amount of dough mixed from the declared ingredients is intended for 2 baking dishes measuring 5 * 10 centimeters. If desired, you can take one larger form.

Bake soda bread in an oven preheated to 180 degrees for about 35-40 minutes, until browned and ready, which can be checked with a wooden skewer, which, stuck in the middle of the bread, should come out dry.

Remove the baked bread from the oven, remove from the mold and cool.

Cut the finished bread into portioned slices and serve. Enjoy your meal!

National baking traditions based on the fermentation process are known in many countries. For example, lactic acid starter and “old dough” are most popular among French masters, as well as long-term fermentation liquid dough - “pulish”, named after Polish bakers, Italy is characterized by thick dough - “big”, in England - “sponge”, in Russia, thick and liquid doughs are used. Each of these products has a unique flavor and aroma bouquet, which is determined by many parameters (composition and quality of raw materials, features and conditions of the technological process, etc.).

Most of these fermented semi-finished products are prepared using yeast. At the same time, "yeast-free" bread has been actively promoted recently as a product that best meets the principles of healthy lifestyle life. It is believed that yeast bread is unhealthy: yeast and their metabolic products are the causative agents of dangerous diseases, yeast cells take root and develop in the human body. In fact, special strains that are safe for humans are used in baking; moreover, yeast cells are inactivated at a temperature of 50 °C, while during the baking process a temperature of 90 °C is reached in the center of the crumb.

"Yeast-free" bread is not a new fashionable development; the first mention of such a product can be found among the Sumerians as early as the third millennium BC. It should be noted that in its pure form, "yeast-free" bread does not exist, with the exception of unleavened ethnic products (lavash) and dry bread. The term "yeast-free" bread means bread, the recipe of which does not provide for the direct addition of yeast.

The technology for the production of such bread is based on the natural fermentation process, which begins immediately after the flour is combined with water due to its own (wild) yeast and lactic acid bacteria of the flour. A multicultural symbiosis of microorganisms, a combination of yeast and bacteria, is called sourdough. differ in the ratio of water to flour (thick and liquid), fermentation time and the composition of the microflora. Two main groups can be distinguished - spontaneous sourdough, obtained naturally, and sourdough on starter cultures. Making and maintaining natural sourdough is a very time-consuming and complex process. The skill of the baker in working with spontaneous sourdough is to maintain adjustable parameters, which makes this process directional and allows you to achieve a certain result. Often in production, a small percentage is added to the starter in order to speed up the process and increase the rise of products. When working with starter cultures on starter cultures, many problems are immediately eliminated.

In the next part of the material, we will consider the features
working with yeast and starter cultures...

Julia Volkonskaya
technologist of the Single Center of Ingredients

In food, as in clothing, there are fashion trends. AT modern world product trends change like gloves: white rice is replaced by brown; spaghetti - in no case from flour, but from zucchini; no refined sugar - only muscovado. In the wake of all these trends, it was recently announced that yeast-free bread is a dietary and healthy alternative to yeast bread. The latter was exposed in such an unsuitable light that it only remained to be excluded from the daily diet, and when losing weight, it was not to be remembered at all.

How true are these statements? Should they believe and forever abandon the lush loaf and soft loaf?

How to prepare

The name of the product speaks for itself: bread without yeast is made from flour and sourdough. It happens like this:

• sourdough is prepared from flour, water and bacteria in bunker dough preparation units or batch mixers (this is a multi-stage and multi-day process);
• the dough is kneaded in a special mechanism;
• the kneading process is carried out for a long time and carefully so that the dough is saturated with air and more magnificent;
• then it crashes;
• uploaded to forms;
• sent for proofing for a couple of hours (at 40 ° C and humidity 85%);
• it is usually baked at 230-250 ° C from half an hour to an hour (depending on the production technology used by a particular bakery).

For production, the following ingredients can be used:

• leaven;
• flour (peeled rye, wheat, whole grain);
• seeds and nuts as flavorings;
• bran;
• salt, sugar (introduced in the form of solutions);
• sunflower oil;
• dry wheat gluten;
• water.

However, each manufacturer has its own secret recipe cooking. As a natural sourdough use:

• whey;
• saccharified brewing of the carbohydrate-protein fraction of amaranth with hop cones;
• fruit purees;
• citric acid;
• a mixture of peeled rye flour, sugar, honey and water;
• hop mixture - wort from flour and malt.

The chemical composition of yeast-free bread is represented by: useful substances, how:

• potassium, magnesium, phosphorus, iron, manganese, copper, selenium, sodium;
• vitamins B1, B2, B9, PP;
• cellulose;
• mono- and disaccharides (digestible carbohydrates);
• glutamic acid (amino acid);
• omega-9 fatty acids (oleic).

The lower the grade of flour, the richer and healthier its composition.

What is the difference between unleavened bread and yeast bread

First, its effect on the body. It is believed that yeast-free bread is healthier because, unlike yeast bread, it does not disturb the intestinal microflora, is better absorbed and can be used in dietary nutrition, as it has a lower calorie content.

Second, properties. Yeast-free, for example, is stored longer and does not get stale, keeping a maximum useful qualities. But yeast is more magnificent, softer and tastier.

Thirdly, composition. It is believed that yeast-free is richer in fiber and vitamins, since they are not consumed by the nutrition of yeast, which, as you know, are living organisms.

Myths and truth

More recently, the question of which bread is healthier: yeast-free or yeast-free did not raise any doubts. And now most people will stop at the first option. This point of view has been discussed and explained in detail above. However, recently more and more experts dispute this moment and argue that it was nothing more than a marketing move by manufacturers. As evidence, they give quite weighty arguments.

Argument 1: sourdough also promotes fermentation

For the production of ordinary bread, pressed yeast is used. They are created specifically to speed up the baking process, as they contribute to the rapid "ripening" of the dough. Having opened harmful properties fermentation (supposedly it disrupts the intestinal microflora and worsens digestion), manufacturers hastened to announce this to consumers and began to produce yeast-free products based on sourdough. But the latter is a bakery semi-finished product obtained by fermenting a carbohydrate mixture (flour, water, sugar and honey) lactic acid bacteria. That is, the fermentation process still occurs, which means that yeast fungi are also present there.

So to the question of whether there is yeast-free bread, technologists of the baking industry will answer unequivocally: no! And here is the dough. Everyone knows its types: pancake, puff and soda. However, the first is intended for frying, which means that it no longer fits into either proper or dietary nutrition. The second is prepared on the basis of oil, which gives it a high calorie content. Soda products often provoke heartburn and unpleasant belching, and also have many contraindications.

Argument 2: Yeast is all around us

If you think that by refusing yeast dough, you have completely protected yourself from the harmful effects of this product, you are deeply mistaken. Yeast fungi are present in the air, on the surface of fruits and vegetables, and somehow they still get into the digestive tract. In addition, everyone's favorite drinks are prepared on their basis: kvass, wine, beer.

Argument 3: in finished products no yeast

Any bakery product is baked at high temperatures, at which live yeast fungi die, and in this state they cannot affect the intestinal microflora in any way.

Argument 4: there is no more fiber in yeast-free bread than in yeast

Recent studies show this. The amount in a bakery product depends on how much bran and cereals it contains, but this has nothing to do with yeast microorganisms.

All these points become a stumbling block for disputes. Manufacturers say one thing, scientists say another. There is no consensus and large-scale studies with conclusions, so you can only rely on such assumptions. But in any case, it is strange to hear that yeast is so harmful to the body, because they are even sold in the form of a pharmacy preparation as a source of B vitamins. Moreover, they differ from their baking counterparts only in the form of release and additional additives, but not in properties.

Benefit and harm

What is useful

It is believed that the main benefit of yeast-free bread is in the normalization of digestion, due to the increased content of fiber, which:

• cleanses the intestines and removes harmful substances and stagnant masses from it;
• stimulates peristalsis, due to which the absorption of the rest of the food improves several times;
• relieves the condition with intestinal disorders (flatulence, bloating).

Due to the fact that the body begins to absorb vitamins and trace elements in full, immunity is strengthened and the risk of developing infectious diseases is reduced.

Unleavened bread also shows its beneficial properties in cases where there are contraindications to yeast bread. For example, with gastritis, ulcers and other serious diseases of the gastrointestinal tract, yeast causes heartburn. If abused with breastfeeding, the baby will suffer from colic, bloating, he may begin diarrhea. But a yeast-free product will not cause such side effects if consumed in moderation.

It also turns out to be useful for diabetics, since it has a low glycemic index against the background of other types of bakery products. For these people, almost all types of bread are banned, which is extremely unfavorable for the body, which requires fiber. In this case, you can use this alternative. But do not forget that this is still, so it is not recommended to get involved in it. It would be better to consult a doctor about its use.

What is harmful

Nuts and various seeds in the composition of unleavened bread can damage the thin walls of the intestine. Therefore, it is better to purchase it without such "surprises". It can also worsen the condition during exacerbation of pancreatitis and gastric diseases (the same gastritis and ulcers mentioned above). Often, due to a too dense consistency, it scratches the throat, so doctors do not recommend eating it with sore throat and problems with the vocal cords.

Pros and cons

• has a natural composition: does not contain synthesized ingredients, dyes, preservatives, flavors;
• good for health;
• fits into dietary menus;
• easily digestible;
• stored for a long time;
• recommended for baby food.

• unusual taste with sourness;
• there is no usual bread aroma;
• dense texture, no splendor;
• damages the gums due to dryness;
• not suitable for those who have dental problems;
• costs more than usual;
• difficult and time consuming to cook at home.

Is it possible to have yeast-free bread when losing weight

Those who get rid of excess weight are constantly wondering if they are getting better from yeast-free bread and whether it can be included in the diet. With the right choice of product and proper use, it can even be useful for the figure, since:

1. Fiber has a beneficial effect on digestion. Due to this, fats are used to produce the necessary energy, and not in reserve.
2. It helps with toxins. This speeds up the metabolism and starts the process of fat burning.
3. It provides long-term saturation, which allows you to endure until the next snack without bouts of unbearable hunger. This reduces the risk of a breakdown.

However, in order to correctly enter this product in the diet menu, you need to know how many calories are in yeast-free bread, the ratio of BJU and what is its glycemic index. These indicators largely depend on what flour and on what sourdough it was prepared.

For example, in yeast-free black bread:

• calories - 199;
• glycemic index - 35 units;
• BJU - 5.6 / 1.4 / 36.4 (in grams).

For yeast-free white (wheat):

• calorie content - 225 kcal;
• glycemic index - 45 units;
• BJU - 8/1/46.

According to these indicators, both the GI and calorie content of yeast-free rye bread are more suitable for weight loss than the characteristics of wheat bread. But they will largely depend on the recipe, in particular, on the ingredients used by a particular manufacturer. Therefore, carefully read the composition of the product that you have looked after yourself. If the starter is made from honey and sugar, the menu diet food he definitely doesn't belong.

Useful advice. Even if the package says: "dietary yeast-free bread" - do not take my word for it, be sure to check both the calorie content and the composition. Otherwise, instead of losing weight, you will earn a couple of extra pounds on your sides.

Which to choose

On the shelves of modern stores you can find a wide variety of brands of yeast-free bakery products. Here are just a few of them:

• Boyarsky, Merchant, Peasant, Noble, Fragrant (Riga bread company);
• Multigrain Kaiser (Smak);
• Classic Riga custard, rye-wheat, lenten (Bread town);
• Dobry (Slutsk Loaf);
• Krepysh, rye custard (Volga baker);
• Bogatyr, Krasnoyarsk, Slavic, Old Russian (Yarkhleb).

The market leader is the company "Rizhskiy Khleb": they have in their assortment more than 30 types of yeast-free bread from different varieties flour and with numerous additives.

Also prepared without yeast Armenian lavash(236 kcal), Jewish matzo (312 kcal) and Ukrainian bread (198 kcal). The first two options are distinguished by excellent taste, but high calorie content does not allow them to be used for weight loss.

Criterias of choice:

• the composition should not contain sugar and honey;
• not expired;
• no mold;
• when pressed with a finger, elasticity is felt, not softness;
• vacuum packaging.

If you choose it for weight loss, the calorie content should not exceed 200 kcal per 100 g of the product.

We will answer frequently asked questions.

How to store?

Due to the fact that yeast-free bread has a longer shelf life than yeast bread, many consider it almost eternal. Although it spoils and causes various intestinal disorders. On average, from the date of release, it remains edible for 10 days (plus / minus depending on the production technology and composition).

Does unleavened bread get moldy?

Yes, but only if it is stored incorrectly (keep it open next to other products on which the fungus quickly multiplies), and also after the expiration date. If immediately after opening the package, you place it in a plastic container, then it will retain its useful properties for a long time and not deteriorate. Although this applies only to a truly high-quality product.

How much can you eat?

The daily norm for weight loss should not exceed 150 g, for a normal diet of a healthy person, it increases to 250 g.

What is better to eat with?

Yeast-free bread is combined with the same products as yeast bread. But the dense and rather rough texture sometimes makes it unsuitable for sandwiches. But with a bite for breakfast or lunch, it will be just perfect.

When is the best time to eat?

Like any carbohydrate - in the morning, for breakfast and for lunch. It is already undesirable for dinner, and immediately before bedtime it is not recommended at all, since you can load the stomach and knock down the digestion process.

Recipes

If you do not trust modern manufacturers, discover home cooking bread without yeast. It will fit into both proper and dietary nutrition.

A few culinary tips:

1. It is allowed to add coriander, sesame, cinnamon, raisins, cumin, chopped nuts, milk, whey, oatmeal to the dough.
2. If you are preparing a product useful for weight loss, add.
3. But it is better not to use flax seeds, since when heated they release carcinogens.
4. To make the bread softer and more plastic, add a little vegetable oil.
5. Prepare a large amount of dough at once - loaves for 3-4, but bake one per day. Store the rest in the refrigerator.

Try different recipes in order to eventually find your product, which will suit your taste and contribute to weight loss.

Recipe 1. Kefir

Sift 800 g flour. Add 10 g of salt and soda, 15 g of sugar. With constant stirring, pour in 400 ml of fat-free kefir (but not cold) in a thin stream. Knead the dough. If done correctly, it should be sticky. Add 15 ml olive oil. Lubricate the baking dish with a thin layer of vegetable oil, lay out the dough. Bake at 190°C for 40 minutes.

Recipe 2. For a bread machine

Mix 500 g of rye flour, 250 ml of fat-free kefir, 10 g of salt, sugar and soda. Put in the bread maker, first set the kneading mode, and then baking.

Recipe 3. Dietary

Sourdough preparation. Mix 50 g of rye flour and 50 ml of water. Cover with a thick cloth. Leave in a warm place. A day later, add another 50 g of the same flour, knead thoroughly and leave it warm for the same amount of time.

Mixing dough. Knead 500 g of rye flour with 250 ml of warm water. Pour the starter in a thin stream with constant stirring. Knead thoroughly so that the dough is homogeneous, without lumps. Give him a "rest" for a couple of hours. Pour into a mold and bake at 200°C for 40 minutes.

If the cooked bread turns out to be too bland, you can add sugar and salt at the stage of kneading the dough. But then the product will no longer be dietary.

Recipe 4. Monastic

Dissolve 10 g of edible salt in 800 ml of warm water. Add 50 g of washed raisins and 50 g of whole seeds (pumpkin or sunflower). Gently pour this composition into the pre-sifted combined flour (700 g rye and 300 g wheat). It will be difficult to mix at first. It may seem that there is too much flour, and you will want to add water. You do not need to do this: be patient and knead. When you get a tough dough, cover it with a damp towel and leave for 20 minutes.

Put the dough on a table sprinkled with flour. Knead. Form large koloboks, roll in flour, beat off with your hands. Cover again with a towel, leave for 12 hours. Pour into molds and bake for exactly one hour at 180°C. Do not leave in the oven. Take out immediately, remove from the mold and cover with a damp paper towel for half an hour.

Yeast-free bread was at the peak of popularity for a long time, until denials began to appear about its exceptional benefits compared to yeast. To date, this question remains open and is the subject of controversy among scientists, manufacturers and ordinary people. Which side to take is up to you, after weighing the pros and cons and focusing on your own preferences and state of health.