Day by day we work to earn our bread and butter. We meet guests on the threshold with bread and salt. We ask for "bread and circuses." Breaking bread and sharing with others. We see off bread on the road and commemorate the departed. Bread is our everything.

It is believed that the first bread appeared in the Neolithic era. Our ancestors mixed flattened, partially crushed grains with water and baked on hot cobblestones. But how did mankind come from these prehistoric flatbreads to the bread as we know it now?

The art of baking was widely developed in ancient Egypt. The fact is that it was the Egyptians who discovered the secret of sourdough bread. According to legend, one of the slaves was entrusted with baking traditional flour cakes. The baker kneaded the dough (and it was in the monstrous sun), but was forced to leave. When the unfortunate cook returned, he found that the dough was sour. Trying to hide his oversight, the poor fellow crushed the dough and hurriedly sent it to the oven. The result is the most fluffy bread ever baked. The idea was quickly picked up by the ancient Greeks, and the fame of the newfangled lush bun spread throughout the ancient world. In the Roman Empire, even large public ovens appeared for the mass production of favorite pastries.

Unfortunately, the mechanized factories and factories for the production of bread, which grew like mushrooms after rain all over the world at the end of the 19th century, practically reduced home baking to nothing.

The invention of the bread machine twenty-seven years ago finally destroyed the old tradition. But admit it, how you want real bread, cooked with love, with soul!

So that after breaking a loaf, the table would be strewn with crispy crumbs, and the smell would evoke pleasant thoughts about a rustic oven and a glass of fresh milk... And only a catastrophic lack of time stands in our way.

But what if there was a recipe that didn't require much effort but guaranteed delicious homemade bread? It exists and is as simple as everything ingenious! Let's start?!

Necessary:
3 cups wheat flour (375-405g)
1.5 cups water (375 ml)
1/2 tsp instant dry yeast
1 tbsp sea ​​salt

How to cook:
1. In a large bowl, mix flour, yeast and salt. Thoroughly mix the mixture for a minute with a whisk, saturating the flour with oxygen.

whisk together dry ingredients

2. Add warm water (about 40°C).

pour water

Mix well. You can use a spatula or a spoon, but as they say, the dough loves hands. Don't be afraid to get dirty, yeast needs our warmth and care. This favorably affects both the fermentation process and the taste of the bread.
3. Close the bowl with cling film and put in a warm place for 12-18 hours.

cling film

In no case do not allow drafts! Do not worry if the dough "suited" for only 11 hours. Or even 24 hours.

Bread will taste the same anyway.
4. Preheat the oven to 240°C.
5. Put the dough on a thickly floured towel.

spread the dough on a towel

Using the edges of the towel, form a round loaf.

cover the dough with a towel

You can also do it with your hands, helping to collect the sticky dough with a spatula or knife.
6. Cover the dough with a towel and leave for 30 minutes.
7. Heat the bread pan in the oven for 10 minutes. We used glass heat-resistant form with a lid with a volume of 3 liters. If you do not have such a form, you can use a cauldron, an enameled cast-iron pan with a lid, or any heat-resistant bowl. The utensils used must be thick-walled!
8. Remove the hot dish from the oven. Gently put the dough into it, turning the towel over.

put the dough in a bowl

On the surface of the bread, cuts can be made with a sharp knife for a more aesthetic appearance.
9. Close the form with a lid. If your pan doesn't have a lid, you can use foil to "seal" the pan tightly. In this way, we “lock” the vapors inside the mold, which will ensure an even distribution of heat over the entire surface of the bread, and also allow a pleasant crispy crust to form.
10. Bake for 30 minutes with a lid and another 15 minutes without a lid until dark golden brown. When tapped, the finished loaf should make a dull sound.
11. Cool completely on wire rack before slicing. In no case do not crush or break hot or warm bread, it can settle!

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Culinary Etude 24.01.2018

Homemade bread - the sound of these words is magical! It seems that a magical aroma penetrates your nose, and you feel how a hand squeezes an elastic loaf and brings it to your face. Such bread was not cut, but must be broken into pieces.

The familiar word "hunk" comes from the word "break". The hands of the baker put a soul into the bread that cannot be hurt with a knife. Everyone can make bread at home. Even in an ordinary, antediluvian, Soviet-style oven without numerous functions, you can bake a real masterpiece with a crispy crust. Let's check?

Dear readers of Irina's blog, I have been baking homemade bread for many years. In summer - in a small stove that lives in the yard, and in winter - in the oven. Do you think that baking good bread at home is very difficult? Now I will give you recipes with photos that will convince you otherwise!

In the early nineties, I worked in a bakery for my husband's uncle. It was a small bakery built back in the thirties by my uncle's father. Two hundred kilograms of bread came out of the vaulted oven every day.

Uncle Vasya kneaded the dough with his hands, and I molded the bread. It was very hard work. I once joked that they would invent such bread that does not need to be kneaded at all. Many years have passed, and such bread appeared! It is called "bread without kneading".

How to bake rye bread in the oven at home. Recipe with step by step photos

We will bake this loaf from a mixture of rye and wheat flour. Beginners in baking should not immediately start baking bread at home from 100% rye flour - it's really difficult.

Purely rye homemade bread, like the pre-war Borodino bread, should be baked only on sourdough. I recommend that you first master simple recipes, and then take on more complex ones.

For beginners, I advise you to start learning baking with bread without kneading. It was invented by American baker Jim Lahey. A few years later, the recipe made a splash.

New York Times gastronomy columnist Mark Bittman, under the name "The Great Bread", introduced the amazing bread to the pages of a respectable and authoritative publication after attending a master class in baking it.

Bittman, who had seen quite a few gastronomic miracles in his lifetime, was struck by the fact that with the help of ordinary household kitchen utensils, without special equipment and equipment, spending a meager amount of physical strength, you can get fantastic quality bread with a thin crispy crust and a magnificent crumb.

The secret lies in the fact that with a long proofing and a sufficiently high humidity, gluten develops perfectly, on which the test conditions depend. And the conditions under the lid of the cast iron pan, in which baking is usually done, provide optimal conditions for obtaining the famous crust. That's all!

The most famous bread recipe in the oven

I am pleased to present you the most famous recipe for bread in the oven.
We will start the dough with dry yeast, but you can also use ordinary “wet” yeast. In the text, the word "pulish" denotes a thick dough.

Poolish Ingredients

• 180 g peeled rye flour;
• 180 ml water (25°C);
• One gram (0.25 teaspoon) dry yeast.

Dough Ingredients

• the whole poolish;
• 420 g wheat flour;
• 250 ml of water (18-20°C);
• Four tablespoons of fermented rye malt;
• Five tablespoons of boiling water (malt is brewed with it);
• 15 g of sugar;
• 14-16 g of salt.

First you need to make a thick dough. Pour hot water into a mug, add yeast.

Pour the water with yeast into the sifted rye flour, placed in a bowl with a capacity of about half a liter, mix well with a fork, put in a plastic bag for 180 minutes to rise. Ready pullish in the photo.

Sift wheat flour (I use a plastic container with a capacity of three liters), put in it all the dough, brewed malt, salt, sugar, pour in water.

Stir, grind as it should with your fingers until a mass of uniform color is obtained.

The dough will turn out sticky and watery - that's right. Do not add any flour!

After half an hour, use a spatula to fold the dough into an envelope.

Close the container with a lid. Fermentation will take place for twelve hours at a temperature of 22-23°C.

After twelve hours, the dough will almost reach the “ceiling”, it will become “bubbly”. Now you need to dump it on the table, thickly sprinkled with rye bran, wheat or rye flour.

Fold into an envelope with a spatula.

Load into a wicker basket or any suitable container (after placing a clean cloth in it, on which flour or bran is generously sprinkled).

The seam should look up. In other recipes, the opposite recommendation is found. Try this and that. Choose whichever is more convenient for you.

To be sure, pour a little flour on top, wrap the edges of the towel. Allow proofing at 22-23°C for ninety minutes. Pictured is the risen dough.

Turn on the oven, heat up to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. Best of all - a massive cast iron pan. My business does not have this luxury. I took advantage of a battered enameled leaky "pensioner".

After twenty minutes, remove the dishes from the oven, open the lid, dump out the risen dough.

Replace the lid, return the mold to the oven.

Bake fifty minutes. Recalling that each oven has its own character, which you need to adapt to. You may need more time to bake the loaf.

We take out the finished product from the oven, wrap it in a towel, let it cool completely. You can eat homemade rye bread in three to four hours, otherwise it will seem damp. In the photo - the product in the context.

Wheat bread at home. Simple, tried and tested recipe

This is a recipe for wheat bread without kneading. I offer exactly it, as the simplest, tested many times. See what a cute homemade bread in the photo.

You always want to return to it, it captivates with its ease of implementation, a minimum amount of yeast, a delicate, porous crumb and excellent taste. I will keep silent about the aroma - you will add a lot of superlative epithets yourself!

Dough Ingredients

• 250 g wheat flour;
• 90 ml warm (30°C) water;
• 60 ml yeast water;
• 4 g salt.

Yeast Water Ingredients

• 200 ml warm (30°C) water;
• 1/4 teaspoon dry yeast.

Dough Ingredients

• All dough;
• 250 g flour;
• 180 ml of water;
• 1/4 teaspoon dry yeast;
• 4 g sugar;
• 4 g salt.

How to bake in the oven

Let's make yeast water. To do this, dissolve a quarter teaspoon of yeast in water. We pour out the 60 ml we need from the resulting liquid. This can be done with a beaker or a regular disposable syringe. We don't need the rest of the water.

Mix all the components of the dough in a bowl with a capacity of about one and a half liters. We will send in a plastic bag for twelve hours. Ambient temperature - 22-23 ° С.

Sift the flour into a deep container, add salt, sugar, yeast, water, all the dough, mix with your hands, eliminating lumps. I put the container in a plastic bag.

After fifty minutes, fold the dough into an envelope using a conventional plastic spatula, leave to ferment for another 1 hour and 20 minutes.

Cover the table generously with flour through a sieve, tip the liquid dough into it, shape the bread, put it on a sprinkled linen towel put in a bowl with a diameter of about 24-26 cm, sprinkle with flour on top, cover. Let proof in heat for 90 minutes.

Bake just like rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, cool by placing on a wire rack.

Here you can clearly see the process of preparing a similar product. The video is in English, but everything is clear.

Recipe for yeast-free bread at home

Sometimes homemade sourdough bread is called "yeast-free". This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you brought them out yourself, and did not buy them in the store.

I want to introduce you to yeast-free bread - we will bake it on soda. Soda country bread is very popular in Ireland. For beginners in baking - a real find!

Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. From him emanates comfort and warmth of his native home. It stays fresh for no more than a day. Then it is better to make toast or toast with an egg from it. But usually he does not live up to the second day of his life.

I am giving you a simple Irish bread recipe without yeast in an almost authentic version. Cooking it at home is not at all difficult. I'll be glad if you like it!

Ingredients

• 385 g of premium wheat flour;
• 135 g whole wheat;
• 320 ml of buttermilk, whey or kefir;
• One teaspoon of soda.

How to bake

Mix the sifted flour with salt, soda. Make a “well”, gradually pour liquid into it, knead a pliable, sticky dough, dump it on a table dusted with flour.

Knead, without fanaticism, roll into a ball. At the top, make cuts "crosswise", 1-2 centimeters deep.

Bake in the oven at 200 ° C for half an hour - forty minutes. Readiness to check with a toothpick - it should come out of the thickest part of the loaf dry.

Wrap the finished homemade bread in a clean cloth, cool.

Yeast-free bread at home on hop sourdough

I have already said that any homemade sourdough bread is only conditionally “yeast-free”. Any sourdough contains yeast grown by you. But there are no "store" in it - it's true.

Ingredients

• 420 g flour;
• 280 ml of water;
• Two teaspoons of liquid honey;
• 5 tablespoons of hop starter;
• One heaping teaspoon of salt;
• Vegetable oil.

How to bake

Pour 120 ml of lukewarm (30 ° C) water into a bowl, put sourdough, honey, a couple of tablespoons of flour into it, stir. It will turn out a mass of sour cream density - “fed” sourdough or dough. It should “come to life”, “bubble” after about 120 minutes of being warm.

Add the remaining sifted flour, warm (30 ° C) water, knead a soft, moist dough. The mass will be quite lumpy at first - that's okay.

Moisten your hands with vegetable oil, knead until smooth, cover the bowl with a film, leave to ferment at a temperature of 22-23 ° C for 14-16 hours.

We form a loaf and bake in the same way as homemade rye and wheat bread without kneading. In time, the baking process in the oven takes approximately 50-60 minutes. Hop bread is placed for proofing not only in a round, but also in an oblong shape. In this case, it is convenient to bake it in a cast iron goose.

Sourdough for homemade hop bread

Ingredients

• 500 ml of water;
• A glass (250 ml) of dry hop cones;
• 1 dessert spoon of honey or sugar;
• 60 g flour.

How to cook

Pour a glass of hops into boiling water (cones are well tamped in a glass). Cook over low heat until the water is reduced by half. Strain, squeeze out the hops. Leave in a warm place overnight or for 8 hours.

Put honey or sugar, flour, stir, leave for 36-48 hours in a warm place. When the volume of the starter doubles, it “bubbles” properly and begins to fall off, then we can talk about its readiness. We put the ripened homemade sourdough in the refrigerator for storage.

Here is a video where you can see how to make homemade sourdough bread from fresh hop cones.

Borodino bread at home according to a 1940 recipe

To bake delicious homemade Borodino bread in the oven, you need to prepare a sourdough for rye bread and perform a number of technological operations that are quite difficult for a beginner. The proposed video shows in great detail and accurately how to bake real Borodino hearth bread at home according to the 1940 recipe.

Dear readers of Irina's blog! I hope that my simple recipes for homemade bread will inspire in you the desire to bake a fragrant loaf for the joy of all the households. If you have any questions - write them in the comments to this article - I will definitely answer everyone.

See you soon!
With sincere wishes for good health and good luck.
Irina Rybchanskaya, blog author Essay of a culinary amateur

Dear friends, January 27 marks the Day of the complete lifting of the blockade of Leningrad. The happiest period of my life - student life - is connected with the great CITY. The romance about Leningrad performed by the brilliant Andrei Mironov, I hope, will evoke in you the same feelings as in me - pure tears of love and admiration for courage and fortitude.

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13 comments

Bread is the staple food for people all over the world. It is spoken of warmly in many proverbs and sayings. Not a single feast is complete without it. Therefore, being able to bake delicious bread is almost the duty of every good hostess. How to bake delicious bread in the oven at home? Pretty simple. It is enough to find 2 hours of free time and find the necessary products in your kitchen. Others can be found in the relevant section.

There are a lot of varieties of bread: our white, black, custard, Borodino and loaf, bagel from America, ciabatta and focaccia from Italy, Jewish challah and tortilla from Spain, Turkish pita and Indian chapati bread ...

Despite the fact that now bread can be purchased at most retail outlets, many women cook it with their own hands, because at home it comes out unusually fragrant and tasty. Below is a detailed breakdown, knead the dough and bake your first loaf.

In any business, in order to succeed, you need to know the various nuances. They are also used in bakery. Before we start making bread, let's get acquainted with the main ones.

Which flour to choose

For baking white bread flour from wheat of two grades "first" and "higher" is used. It is produced from wheat varieties that contain a large amount of gluten. The dough from these varieties rises well, due to the fact that high-quality flour absorbs a lot of water. The crumb is tender and airy, and the bread does not get stale for a long time.

White bread baked from second-rate flour with bran is denser, not so tender and tasty, but more healthy, because it contains vitamins, minerals and fiber.

For baking black bread use rye flour, which contains resinous substances that prevent the production of gluten. As a result, the bread is denser than white. To achieve greater splendor, rye flour is mixed with wheat flour.

Corn flour does not contain proteins that affect the formation of gluten. To make cornbread soft and fluffy, baking powder and carefully beaten proteins are added to the dough. To bake yeast corn bread, you need to add wheat flour to the dough. The taste of the bread comes out a little sweet.

Barley flour is also not rich in gluten, as a result of which the bread baked from it turns out to be dense, not high and stale pretty soon.

Due to the complete absence of gluten, to buckwheat and oatmeal mix in wheat. This combination gives bread baking a crispy crust, an unusual taste and aroma.

Why sift flour for dough

So that all kinds of small debris, grains and bugs do not get into the dough, it is necessary to sift it with a fine sieve. Sifting also mixes the flour with oxygen, which makes the bread fluffy and airy and improves its taste.

How to knead the dough

When using the simplest bread recipe, which is made from four ingredients - flour, water, yeast, salt, the dough should be kneaded for no more than five to ten minutes. This is enough for a positive result. During this time, the dough will be saturated with oxygen, and the bread will be soft and airy.

If the bread contains fats, but it is advisable to knead the dough for more than 10 minutes, so that the baking turns out tasty and lush.

Shaping and punching

After kneading, the dough should be left to rest for an hour. If you want to bake a loaf, then the dough must be kneaded again, give the desired shape and make cuts.

During the repeated kneading, excess carbon dioxide accumulated in it during the fermentation process comes out of the dough. It is better to knead by folding the dough in half several times in different directions. After kneading and giving the desired shape, the dough should be allowed to rise again - about 40 minutes.

How to know if the dough is ready

If, with a light pressure on the dough with your finger, the dent quickly recovers, then the bread is ready to go into the oven.

Why you need to make incisions

The slits are needed both to make the bread more visually appealing and to avoid cracking, which usually occurs when uncut dough rises in the oven, from the gas accumulating inside.

How to bake bread in the oven

At the beginning of baking, for about half an hour, it is not recommended to open the oven so that the bread does not settle. Now almost all modern ovens are equipped with glass, which allows you not to open it at all during the preparation of bread.

Variety in the dough can be brought by adding poppy seeds, cumin, sesame seeds.

White unsweetened bread. Recipe

And now, in fact, the recipe for making bread. The recipe is basic and easy. Lean yeast dough. Such bread can be baked and consumed by vegetarians and those who fast.

Ingredients

To make wheat lean bread without eggs and milk, you need the following products:


• 330 ml warm water
• 2 tsp salt
• 3 tbsp Sahara
• 3 tbsp vegetable oil
• 4.5 cups flour (flour varies, so may take 4 or all 5 cups)
• 2 tsp dry yeast
• 1 tbsp poppy
• sweet tea for lubrication

How to bake bread without eggs and milk. Recipe step by step

Sift all the flour, collect it in a container in the shape of a cone.

Make a hole in the center of the cone.


Pour warm water into it.


Add salt to make the bread tasty.


Add sugar so that the yeast can rise the dough.


Pour in vegetable oil.





Add yeast and knead the bread dough to a uniform, plastic mass that does not stick to your hands.


Roll the dough out of the dough, put it in the heat for about forty minutes to rise.


Make a punch and put the rounds of their dough into a baking dish, greased with vegetable oil.


Before putting the dough in the oven, it is necessary to make cuts on top with a sharpened knife to allow gas to escape.


Lubricate it with a feather or brush with sweet tea.


Make a few cuts at the top.


Sprinkle with poppy seeds and leave for 15 minutes in a warm place.



The dough will start to rise. At this point, it can be sent to a hot oven.


Bake in an oven preheated to 180 degrees for about 40 minutes. Turn off the oven and let the bread stand for another twenty minutes.


The cooled bread is taken out of their forms. Now you can wait for the final cooling of the baking and serve it to the table.


Now you know how to bake delicious bread in the oven at home. I hope you enjoy it. If you have any questions, ask them, comment and share your impressions.


Baking bread in the oven is not a simple, multi-step, painstaking process. The cook who has mastered it is rightfully considered an ace. Let's try and we learn this useful thing.

To bake bread at home in the oven, you need a clear plan of action. First you need to determine what kind of bread in the oven we want to see: rye bread in the oven, bread in the oven with yeast, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, garlic bread in the oven, kefir bread in the oven . But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the option chosen, the necessary products are selected, dosages are made, portions are measured.

Bread at home in the oven will turn out only when all the rules are followed. Sift flour in time, accurately heat water or milk, knead the dough correctly, etc. Bread without yeast in the oven is also possible, but its taste is somewhat inferior to the traditional one, although experts do not deny its benefits. The correct recipe for bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Use the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you mastered should be homemade rye bread in the oven. It is very appetizing and fragrant, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become the “highlight of the program” of your holidays.

To bake bread in the oven, a recipe is required, because. the dosage of components is provided very exact. Even the simplest bread recipe in the oven consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.

When you learn how to make your own bread, when you are satisfied with your work called “bread in the oven”, recipes with photos should be shown to others. Step-by-step recipes for bread in the oven will be especially useful, as they are clear and understandable for beginners. The best way to remember how to cook bread in the oven is with a video.

People on a diet will be interested in the recipe for yeast-free bread in the oven, bread croutons in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.

The taste of bread largely depends on the products, their freshness, quality, exact adherence to the recipe and dosing. Adding components "by eye" is unacceptable.

Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.

Forms for baking bread should be filled with dough by half or two-thirds of the volume so that it has room to rise. If you bake without molds on a baking sheet, you can put a large cabbage leaf under each loaf, as was done in ancient times when baking bread in ovens.

Bread should be stored in wooden bread bins, enamel pans, covered with a towel or cloth. But it is better to store it in a ceramic sealed container.

Approach the preparation of bread should be with special respect, slowly. At the same time, our ancestors read prayers, asked for blessings from God, and only then they got to work.

bread recipes

How to cook bread in the oven according to a step by step recipe. Different types of bread, ingredient lists and step-by-step cooking instructions for each.

1 loaf

50 min

250 kcal

4.82/5 (11)

Bread is the most popular product that is consumed in most countries of the world. Freshly made crispy loaf of bread smells fragrant and has a wonderful sweetish taste. Many people cannot imagine their next meal without a piece of fresh loaf, and for good reason. Bread perfectly satisfies hunger, and if you add a few pieces of sausage, it is perfect for a quick snack.

Homemade bread is not exactly a product that can be cooked in haste - after all, you first need to start the dough, it must come up and stand, and only then it can be baked in a gas or electric oven. And yet, if you acquire a certain skill in this matter, then it will not be difficult to make unleavened bread step by step.

Bakery products should be included in the diet of absolutely all people, as they contain exclusively fresh and environmentally friendly ingredients, many useful vitamins and minerals. Our simple and delicious recipes will help you make excellent dough and bake delicious bread in the oven at home!

Recipe for white bread in the oven



The most popular bakery product is white bread. It is very soft, slightly sweet and crunchy. In addition, it is very easy to cook it, without having expensive equipment at hand, spending a minimum of energy and time. A loaf of fine lush bread can be baked in a conventional oven in a gas or electric stove, which is in every kitchen. Also, cooking ordinary bread at home significantly reduces the family budget. But the most important thing is that you will be one hundred percent sure that the bread has absolutely no preservatives and other harmful substances. I present to your attention the most popular recipe for homemade bread in the oven with a photo. Let's try to cook bread on it. Baking bread is a responsible matter; you must strictly observe the number of ingredients and the procedure.

Kitchen appliances:

Ingredients:

Let's start cooking:




Did you know? In order for the dough to bake better, we make small cuts on the top of the formed loaf.

video recipe


The video explains in a very accessible way how to properly knead the dough and what tricks will help you make soft and airy dough.

Recipe for kefir bread in the oven



Cooking time: 40 minutes.
Servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 250 ml of kefir;
• 3 cups wheat flour;
• 1.5 teaspoons of soda;
• 1.5 teaspoons of salt;
• half a teaspoon of sugar;
• 1 teaspoon of cumin.

Cooking:

1. First, the flour should be sifted through a sieve, add all the other dry ingredients to it and mix.
2. Gradually add kefir, while stirring. Knead the dough by hand until smooth.
3. We form a loaf, sprinkle flour on top to form a crispy crust and put it on a baking sheet with greased parchment.
4. Preheat the oven to 200°.
5. We put a baking sheet in the oven and bake for half an hour.

Oven Whole Wheat Bread Recipe



Cooking time: 45 minutes.
Servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 600 g whole grain flour;
• 240 ml of boiled water;
• 3 teaspoons of yeast;
• half a teaspoon of salt;
• 1 teaspoon of sugar.

Cooking:

1. To begin with, pour warm boiled water into a deep bowl, into which yeast, salt and sugar should be poured. Stir and put in a warm place for 15 minutes.
2. After this time, add 2/3 flour to the bowl, knead the dough and again set aside in a warm place for an hour.
3. When the dough has risen, pour the rest of the flour into it, knead the dough and set aside for 40 minutes.
4. After 40 minutes, the dough will rise and it can be placed in an oven preheated to 180 °. Bake 40 minutes.

video recipe


As you can see, the recipe is quite simple to execute. To simplify the work, a special dough mixer is perfect, as in the video, thanks to which you can quickly knead the dough, while applying a minimum of effort.

oven garlic bread recipe



Cooking time: 40 minutes.
Servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 3 cups of first-class wheat flour;
• 1 glass of warm boiled water;
• 1 teaspoon of yeast;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• 8 tablespoons of vegetable oil;
• 60 g butter;
• 3 cloves of garlic.

Cooking:

1. Mix all dry ingredients, add water and knead the dough.
2. Cover the bowl with a towel and leave in a warm place for an hour.
3. When the dough has risen, roll it out to a thickness of 2 cm with a rolling pin.
4. Mix butter with grated garlic and apply on the entire surface of the dough.
5. We twist the dough into a roll and cut several times. Set aside in a warm place for an hour.
6. Bake at 200° for 25-30 minutes.

Recipe for black bread in the oven