Bread is an integral part of our life, without which we cannot imagine our ordinary day, and all because it is universal.

For example, sandwiches can be made with anything and anything: sweet - with honey, jam, condensed milk; hearty - with sausage and cheese, with sprats and cucumber, and so on.

This product is suitable for everything, and some people do not even imagine a single meal without it, they say that food becomes less tasty without it.

Useful and harmful qualities of yeast-free homemade bread

Pros:

The only disadvantage of preparing such a product is its taste, hardness and small size. Taste without yeast bread lean, barely perceptible.

Often its density is much higher than that of purchased yeast bread, and not everyone may like it to taste.

How to make sourdough for homemade yeast-free bread

The basis of this type of baking is sourdough, on which the taste of the future bread bun directly depends.

So, to prepare the sourdough classic recipe we will need:

• 1 glass pure drinking water;
• 1 cup flour (pre-sifted);
• Tablespoon of honey (optional)

This version of the starter is prepared in several stages, and, accordingly, for several days.

Stage 1: we take 100 g of flour (about a third of a glass), honey and a third of a glass of water. We cover the resulting mass with gauze or a waffle towel so that oxygen can freely penetrate, but no dust.

We put in heat for two days.

Stage 2: after two days, add another third of a glass of flour and the same amount of water to the sourdough. The reaction of the dough should be unambiguous: small air bubbles on the surface and a slight sour aroma of the dough.

We leave covered with a cloth in a warm place (for example, in the kitchen) for another day.

Stage 3: the sourdough in a day should acquire a clear smell of alcohol and increase in size, add again a third of a glass of flour and the same amount of clean drinking water and leave it for the next day.

Stage 4 (final): after the last day, the starter should increase significantly in size. Now you can use it by adding a certain amount to the dough, after doing simple and memorable actions: a third of a glass of flour and the same amount of water, put in heat until signs of fermentation appear, that is, bubbles and an increase in volume.

The remaining mass is usually stored in a jar in the refrigerator. By consistency, such a leaven looks like thick rustic sour cream, very viscous and elastic.

An elementary recipe for yeast-free bread in a bread machine

To make bread we need:

• half a glass of warm milk;
• 1 egg;
• butter - 1.5 tablespoons;
• half a teaspoon of salt;
• 2 tablespoons of sugar (to taste);
• 3 cups flour (possibly with a slide);
• 1 teaspoon baking powder (optional)

The whole process of making bread in a bread machine lies in the correct sequence of loading the ingredients. First, pour warm milk into the bowl, then add the egg, then add butter, salt and sugar.
For better mixing, the butter can be melted or softened. And finally, flour with baking powder.

It remains only to choose the size and color of the bread bun, as well as correct mode e.g. "quick". Such bread is usually baked for an hour and a half.

The bread machine will let you know about the readiness of bread with a specific sound signal.

It is best to get the bread cooled and only then cut it. It's done, ladies and gentlemen, the yeast-free homemade bread is ready to eat.

Lean yeast-free bread in the oven

Unfortunately, not every hostess has a bread machine, so we offer a recipe for making such healthy bread in the oven. The taste of this will not change at all, and the simplicity of the recipe will pleasantly surprise you.

So let's get started:

• 1 glass rye flour(coarse grinding);
• one third of a glass wheat flour(coarse grinding);
• 2 cups of kefir;
• 2 tablespoons of bran (optional);
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• 1 teaspoon of soda;
• 1 tablespoon melted butter or margarine

Preheat the oven to 200 degrees and start creating. Immerse all dry ingredients in a deep bowl and pour in 1 cup of kefir.

Knead the dough, steep, dense and practically not viscous. Perhaps the second glass will not be needed in full. When adding kefir, be guided by the recommended state of the test.

It is better to choose a form for future bread in advance. It is convenient to use both silicone and metal molds, the only criterion in choosing for you should be its depth.

The deeper the mold, the higher the loaf of bread will be. The dough should cover half of the mold.

Cover the selected form with parchment or baking paper, then lay out the dough, distributing it evenly over the entire form with moistened hands. As a topping for homemade bun you can use cumin, sesame or oat flakes to sprinkle on top of the bread.

Well, now we send our bread to the oven to bake until we observe golden brown, approximately 20-30 minutes, after which we take it out and wrap it with a towel. In this form, the bread should cool, then it will remain soft longer.

How to cook unleavened bread at home is described in detail in the video.

Cooking rye yeast-free bread in a slow cooker

For cooking we need:

• one and a half glasses of wheat flour;
• half a glass of rye flour;
• half a glass of oatmeal;
• 1 teaspoon of salt;
• 1 teaspoon of soda;
• 1 tablespoon of sugar;
• 1 glass of kefir;
• 2 tablespoons of butter;
• 1 tablespoon of breadcrumbs.

Combine the melted butter with a glass of kefir. Combine all the dry ingredients of the recipe with the liquid ones and knead the dough.

It must be kneaded quickly, otherwise it will become more rigid.

Lubricate the multicooker bowl with oil and sprinkle with breadcrumbs. Now you can lay out the dough.

Then turn on the "Baking" mode and after half an hour wait for a signal of readiness. The bread must be turned over with a kitchen tack or a knife and left to bake again for half an hour, but on the other side.

With this method, the bread is baked evenly on both sides.

Hot bread should be carefully removed from the multicooker and placed on a dish, then dug up with a cloth towel and allowed to cool. Then the crust of bread will be soft.

With cooled bread please your loved ones and yourself.

Monastic homemade unleavened bread

To bring such bread to life, we need some free time, a good attitude and a bit of patience.

First you need to prepare the sourdough, since it is this type of yeast bread that is prepared on its basis. You can use the sourdough recipe above, or you can try the one that church ministers usually use.

For sourdough we need:

• warm brine (cucumber or cabbage without vinegar);
• some rye flour;
• a small amount of sugar.

The amount of ingredients depends on the amount of bread you are going to bake. This sourdough starter can be prepared ahead of time, then you need to store it in the refrigerator.

Add flour to the warm brine and mix until a creamy consistency is formed, add a certain amount of sugar (to taste) and leave to rise in the heat. The sourdough must rise several times, each time we stir it, releasing carbon dioxide and remember that the rise time is gradually decreasing.

After you have received the starter, you can start preparing the dough: mix warm water, starter, sugar and flour. The dough should be viscous and elastic, and in state resemble thick sour cream.

We leave it to brew, periodically knocking down if it rises.

We knead the dough for monastery bread, gradually adding flour, salt and, if necessary, sugar. Spread the light and airy dough into the molds, filling only half of their volume.

Then leave the dough to rest for half an hour and you can send it to the oven.

To keep the crust soft and pliable instead of breaking, dampen the hot bread with a little water, cover with a clean, dry cloth and let it cool.

It is best to prepare the sourdough in advance and have a free day in reserve, since extra time never hurts, and in a hurry, you can chop wood and miss one of the ingredients.

All components of each recipe should be fresh and on hand at the culinary specialist, as this is your personal masterpiece, which deserves all the best.

Check the readiness of the bread, if in doubt, you can use a toothpick. Pierce the finished loaf to her.

If there is dough left on the toothpick, then you need to wait a little longer and send the bread back to the oven.

How to cook white yeast-free bread can be found in the video.

In contact with

Before starting, remember:

• the combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
• germinated cereals are always easier to digest than “dry”, even after heat treatment (however, these can only be ground into “minced meat”, and not into flour);
• sweets (dried fruits) do not mix well with starches, so it is better to add them minimally.

Recipes for homemade yeast-free bread

1. Simple unleavened cakes

Ingredients:

• 1 glass of water
• 2.5 cups flour (preferably whole grain)
• 1.5 teaspoons salt
• vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs.

Homemade bread without yeast:

1. Mix salt in water. Gradually pour the flour into the salt water in a thin stream.
2. We knead the dough. Then let the dough stand (rest) for 20-30 minutes.
3. Heat up the pan.
4. Roll out the cake thinly.
5. Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.
6. Ready cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.
7. It is better to store cakes in a plastic bag in the refrigerator for no more than 3 days.

2. Homemade kefir bread

Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.

Grind wheat (in a mill-type coffee grinder) sift well through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour- but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, somewhere around a glass and a half and until a thick dough is obtained.

Mix well and bake in a cake tin.

Spread the dough on baking paper.

Bake for an hour in an oven preheated to 180-190 degrees.

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).

3. Based on Irish Soda Bread

• 250 gr whole wheat flour
• 250 gr rye flour
• 250 gr oat flour
• 1/2 cup ground nuts
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp soda
• juice of 1 lemon
• 500-600 ml water

Homemade bread without yeast:

1. Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.
2. Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onion, bell pepper, cumin, cake from carrot juice, etc.

4. Potato cakes

Ingredients:

• 300 ml (one and a half cup) mashed potatoes(possible on the water)
• 1 tsp salt
• 300 ml flour
• 1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).

Cooking:

1. Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each with a fork, otherwise the cakes will rear up.
2. Bake at 250 C for about 13-15 minutes (should be lightly browned).
3. Cool, can be eaten warm or cold, very tasty with butter, sour cream and herbs.

5. Oatmeal

Ingredients:

• 600 ml (3 cups) oatmeal
• 250 ml flour (can be dark, whole grain, whole grain)
• 1.5 tsp salt
• 1 tsp soda
• 600 ml kefir
• 50g melted butter (or olive oil)

How to make oatmeal biscuits:

1. Knead the dough, let it brew for half an hour, then, in the same way as in the previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to look to start to brown a little).
2. You can not give a round shape, but flatten it on baking paper, poke it with a fork and conditionally cut it in about 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.

6. Quick yeast-free pizza dough (recipe No. 1)

Ingredients:

• 2 tbsp flour
• 1 teaspoon salt
• 2 eggs
• 1/2 cup warm milk
• 1 tsp olive oil

Pizza dough without yeast recipe:

1. Mix flour with salt.
2. Mix eggs in a bowl with warm milk and add olive oil.
3. In small portions, pour the resulting mixture into a bowl with flour, constantly stirring. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

Quick yeast-free pizza dough (recipe No. 2)

Ingredients:

• 1.5 cups wheat flour
• 1.5 cups whole rye flour
• about 1 glass of water
• a pinch of salt

Pizza dough how to cook:

1. If you prefer soft dough, then you will need kefir instead of water and a pinch of baking soda (first soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour).
2. Bake for 15 minutes and then another 15 seconds tomato paste and vegetables.

7. Rye bread on traditional yeast-free sourdough

• Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.
• After the sourdough is ready, the dough is put: warm water (the right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.
• A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough batch, and kneaded with peeled rye flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).
• To Work with rye dough better by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.
• baked Rye bread in a hot oven 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb quickly straightens between them, then the bread is baked well.
• The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.
• On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix in rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

8. Hop sourdough bread

1. Preparation of sourdough

1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.

For baking 650-700 g of bread you need:

• water 1 glass (0.2 liters);
• for each glass of water required: flour 3 cups (400-450 gr.);
• salt 1 teaspoon;
• sugar 1 table. a spoon;
• butter or margarine 1 table. a spoon;
• wheat flakes 1-2 full table. spoons;
• leaven.

3. Preparation of dough

3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, 1 table is stirred in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Dough kneading

4.1. In clean dishes glass jar with a volume of not more than 0.2 liters, with a tight-fitting lid), set aside the required amount (1-2 tablespoons) of dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (flakes are not an obligatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.

5. Baking mode

5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Bread is absolutely loved all over the world! It is the main and integral component of every meal. There are a huge number of types of bread, and some of them can be made without the use of yeast. Unleavened bread is an important part healthy diet. Yeast-free baking in ancient times was even used with therapeutic purpose. Today it is gaining popularity again.

Benefits of unleavened bread

The preparation of such bread is now popular among people who monitor their health and appearance. Lovers of lush pastries often complain about extra pounds.

• The main benefit of real yeast-free bread is that it is baked without the addition of yeast. Why are they harmful to the body? Once in the intestines, they actively multiply and disrupt the balance of bacteria that live there, which affect many processes in the body, up to the strength of immunity and mood changes. Before the oven yeast dough, it needs to be insisted, and at this time the yeast forms many cavities of carbon dioxide, which will then cause increased gas formation in the intestines.
• Because yeast-free dough does not imply the presence of yeast, the need for auxiliary ingredients for their more active reaction also disappears. That is, the sugar yeast-free dough much less, or maybe not at all.
• Yeast-free bread in its composition has a lot of cellulose, which has a positive effect on intestinal motility. Its consistency is denser than that of yeast baking, and therefore, the muscles of the gastrointestinal tract are actively involved in its digestion.
• Unleavened bread lasts longer.

It is worth noting that often the density of yeast-free bread is much higher than that of ordinary yeast-based bread, and not everyone may like it to taste.

Yeast-free starter cultures

It is difficult to get good bread without yeast in the store. Manufacturers, in pursuit of splendor, add wild yeast during production, but in fact, they are no different from ordinary ones. To gain complete confidence in the benefits of the product, it is better to cook it yourself. Knowledge of sourdough recipes is necessary here, because cooking begins with them.

Eternal sourdough

This recipe is the simplest, and got its name because such a starter can be put in the refrigerator and taken out as needed, only sometimes it needs to be fed.

Ingredients:

• flour - 300 grams;
• water - 300 milliliters.

Cooking:

1. Mix a third of the water and flour. Leave warm under a towel. Stir several times a day, because the mass will begin to ferment.
2. Add as many more ingredients and put in heat
3. Feed the starter for the last time using the same technology. When it increases by 2 times, you can safely divide in half. Make bread from one part, and store the other in the refrigerator.

On kefir

It is often used with rye flour, so it is suitable for making rye bread.

Ingredients:

• kefir - 150 milliliters;
• flour - 50 grams + a certain amount for consistency.

Cooking:

1. It is necessary to leave kefir alone for 3 days.
2. Next, add 50 grams of flour and leave under a towel for a day.
3. Using flour, bring the dough to a consistency like for pancakes and leave under a towel for several hours.

Rice

Another recipe that can be stored in the refrigerator. It is also used to make pancakes and pies.

Ingredients:

• rice - 100 grams;
• boiled water - 1.5 cups;
• flour - 7 tablespoons;
• sugar - 30 grams.

Cooking:

1. Pour rice with a glass of water, add 10 grams of sugar, then cover with a towel for 3 days.
2. Strain, add half the flour and another 10 grams of sugar. When the mass begins to ferment, add another spoonful of flour and half a glass of water, leave for a day.
3. Pour the remaining flour and sugar, after which you can prepare the dough using this sourdough.

Monastery

This starter can be stored in the refrigerator for more than a month.

Ingredients:

• warm cucumber or cabbage pickle (without vinegar);
• Rye flour;
• sugar.

Cooking:

1. Pour the flour into the brine until the consistency of liquid sour cream is formed.
2. Add sugar to taste.
3. Put the starter in a warm place.
4. At least 3 times the leaven should be precipitated after it has risen.

With honey

Suitable for lovers natural treats or those who do not allow the presence of sugar in the diet.

Ingredients:

• flour - 400 grams;
• honey - 10 grams;
• water - 220 milliliters.

Cooking:

1. Mix 100 grams of flour, 70 milliliters of warm water and 10 grams of honey. Leave under a towel for 2 days.
2. On day 3, a sour smell will appear. It is necessary to add another 75 milliliters of water and 150 grams of flour. Mix and remove overnight.
3. Feed by adding ingredients in the same amount as the previous time. Leave for a day.
4. Add remaining ingredients and wait 12 hours. After this time, you can cook pastries using sourdough.

Baking recipes

When the sourdough is ready, and this is the most difficult thing, it's time to start directly preparing yeast-free bread.

There are many recipes. Milk can be safely replaced with whey, then you get yeast-free whey bread, and if you add various grains and cereals - monastery bread.

Without sourdough

Ingredients:

• flour - 300-400 grams;
• kefir - 300 grams;
• soda - on the tip of a knife;
• salt - 10 grams;
• sugar - 10 grams;

Cooking:

1. Sift dry ingredients into a bowl.
2. Kefir mixed with soda, leave for 5 minutes.
3. Add the liquid part to the dry ingredients, knead the dough (first with a spoon, then with your hands on the table). Allow the dough to rise for 30 minutes.
4. Knead the dough on the table with your hands.
5. Give shape, make cuts and bake in the oven first for 15 minutes at 230 degrees, then at 200 until golden brown.
6. Cover the finished bread with a towel for 5-10 minutes, and then you can try the finished yeast-free pastries.

Borodinsky

Ingredients:

• sourdough - 6 tablespoons;
• wheat flour - 250 grams;
• rye flour - 150 grams;
• milk - 1 glass;
• sunflower oil - 1.5 tablespoons;
• sugar - 50 grams;
• malt - 4 tablespoons;
• ground coriander - 10-15 grams;
• salt - 8 grams;
• water - 300 milliliters.

Cooking:

1. First you need to prepare the dough. Mix sourdough, half a glass of milk and 100 grams of flour. Leave for 4-5 hours, during which the dough will rise 2 times.
2. Soak the malt in 200 milliliters of water for 10 minutes.
3. Mix salt and sugar in half a glass of water, then add to the dough. Mix wheat flour with rye and pour a glass of the mixture.
4. Add oil, malt and coriander, mix
5. Add the rest of the flour and knead the dough. Grease your hands with oil so that it does not stick.
6. In a greased form, leave the bread for 3-4 hours, it should double in size. You can sprinkle with whole coriander.
7. Cook in the oven for 30-40 minutes at 200 degrees.
8. Allow the finished bread to cool under a towel so that it can be easily cut.

Monastic

Ingredients:

• leaven;
• water;
• rye flour with bran or wheat;
• nuts and raisins;
• salt, sugar.

Cooking:

1. Put part of the starter into a baking dish and pour 100 milliliters of water.
2. Add flour until the composition becomes viscous and resembles thick sour cream.
3. Leave the dough warm for 3-5 hours. The appearance of bubbles and a characteristic sour smell will tell about its readiness.
4. Knead the dough for monastery bread, successively adding flour, sugar and salt to the dough. The dough should be airy, thin and non-liquid.
5. You can add nuts and raisins if you like.
6. Grease the form with vegetable oil and sprinkle with flour. Fill it with dough only halfway.
7. Leave warm for half an hour. During this time, the dough should rise to the edges of the container.
8. Bake in the oven on low heat. The bread will be ready in about 1 hour.
9. The crust can be greased with sweetened water, covered with a towel and left to cool.

Wholegrain

Ingredients:

• milk - 180-200 milliliters;
• whole grain flour - 400 grams;
• oatmeal - 45 grams
• yogurt - 200 milliliters;
• baking powder or soda - 1 teaspoon;
• salt - 1 teaspoon;
• nuts, dried fruits - optional.

Cooking:

1. Mix all dry ingredients in a bowl.
2. Separately add milk to yogurt.
3. Pour the liquid part into the dry part, mix.
4. Knead the dough. If dry, add a little milk.
5. Spread the dough on parchment paper. Form the bread, leave under a towel for 20-30 minutes.
6. Preheat the oven to 180 degrees and bake for 30-40 minutes.

In the oven

Ingredients:

• sourdough - 6-7 tablespoons;
• flour - 600 grams;
• water - 250 milliliters;
• sugar - 50 grams;
• sunflower oil - 3 tablespoons;
• salt - 20 grams.

Cooking:

1. Sift flour together with salt and sugar into a bowl.
2. Gradually pour in the oil, mix.
3. Add starter.
4. Pour water in parts and knead the dough.
5. Remove under towel.
6. Leave to reach for 2 hours. Transfer only the doubled dough into the mold.
7. Bread will be baked for 1 hour at 180 degrees.

In a bread maker

Ingredients:

• sourdough - 4 tablespoons;
• flour - 390 grams;
• bran - 95 grams;
• water - 280 milliliters;
• salt - a pinch;
• sunflower oil - 5 milliliters.

Cooking:

1. Pour the liquid ingredients into the bowl first, then add the dry ingredients to them.
2. Set individual baking mode.
3. Knead for 15 minutes and then rise for 2 hours.
4. Kneading - 5 minutes, rise - 2 hours.
5. Rise - 2 hours.
6. Baking - 1.5 hours.

In a slow cooker

Ingredients:

• sourdough - 1 tablespoon;
• flour - 800 grams;
• sour cream - 75 grams;
• water - 1 glass;
• egg - 1 piece;
• sunflower or olive oil- 1 tablespoon;
• sugar - 50-60 grams;
• salt - 8 grams.

Cooking:

1. Pour water into the starter, break the egg and add sugar.
2. Add butter, sour cream and salt.
3. Sift the flour into the dough in small portions. It should be slightly sticky. After that, you do not need to add flour.
4. Knead the dough for 5 minutes, before that sprinkle the table with 2 tablespoons of flour.
5. Let the dough rest in heat for 1 hour.
6. Send the form with the dough, pre-lubricated with oil, to the slow cooker, close and leave for about 2 hours.
7. Set the "Baking" mode for 1.5 hours.
8. Turn the bread over to the other side and bake for 30 minutes.
9. Put the finished bread, covering with a towel. After a couple of minutes you can try.

The combination of starches and protein is the most difficult to digest and dangerous to health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier.

Before starting, remember:

The combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but makes any recipe heavier (unlike bagasse or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)

Sprouted cereals are always easier to digest than "dry", even after heat treatment(however, these can only be ground into “minced meat”, and not into flour);

Sweet (dried fruits) do not mix well with starches, so it is better to add them minimally.

Recipes for homemade yeast-free bread

1. The simplest - unleavened cakes

Ingredients:

1 glass of water
- 2.5 cups of flour (better, of course, whole grain - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste)
- vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.

Cooking:

Mix salt in water. Gradually pour the flour into the salt water in a thin stream.

We knead the dough. Then let the dough stand (rest) for 20-30 minutes.

Heat up the pan.

Roll out the cake thinly.

Dry the cake for a few seconds in a hot frying pan. In total, 10-12 cakes are obtained.

Ready cakes must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.

It is better to store cakes in a plastic bag in the refrigerator for no more than 3 days.

2. Very simple - a little kefir and salt + rye flour, according to your mood, you can add cumin, seeds, etc.

Sift the ground wheat (in a mill-type coffee grinder) through a fine sieve to make 3 cups of flour (or take ready-made whole grain flour - but it is worth remembering that it cannot be stored for a long time, so purchased - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 tablespoon of table soda, you can add ground seeds or nuts, and gradually pour in, while stirring the dough, whey from homemade cottage cheese, about a glass and a half and until a thick dough is obtained.

Mix well and bake in a cake tin.

Spread the dough on baking paper.

Bake for an hour in an oven preheated to 180-190 degrees.

Instead of whey, liquid cottage cheese and 2 eggs are suitable (preferably one yolk). The taste will be almost the same, kefir is also suitable (much better than baker's yeast, although kefir itself is also a yeast product (fermentation product of kefir fungus).

3. Based on Irish Soda Bread

• 250 gr whole wheat flour
• 250 gr rye flour
• 250 gr oatmeal
• 1/2 cup ground nuts
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp soda
• juice of 1 lemon
• 500-600 ml water

Preheat the oven to high heat, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. During baking, make cuts on the crust.

Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell peppers, caraway seeds, carrot juice cake, etc.

4. Potato cakes

Ingredients:

• 300 ml (one and a half cup) mashed potatoes (you can use water)
• 1 tsp salt
• 300 ml flour
• 1 egg (you can try to use only the yolk - so the recipe as a whole will turn out to be easier for digestion and less harmful, respectively).

Cooking:

Quickly knead the dough, divide into 10 parts and put on baking paper in the form of 10 thin (about 5 mm) cakes.Poke each with a fork, otherwise the cakes will rear up.

Bake at 250 C for about 13-15 minutes (should be lightly browned).

Cool, you can eat warm or cooled, very tasty with butter, sour cream and herbs.

5. Oatmeal

Ingredients:

• 600 ml (3 cups) oatmeal
• 250 ml flour (can be dark, whole grain, whole grain)
• 1.5 tsp salt
• 1 tsp soda
• 600 ml kefir
• 50g melted butter (or olive oil)

Cooking:

Knead the dough, let it brew for half an hour, then, in the same way as in the previous recipe, lay out and flatten the round cakes and bake at 250 C for about 15 minutes (you need to look to start to brown a little).

You can not give a round shape, but flatten it on baking paper, poke it with a fork and conditionally cut it in about 7 minutes, when the dough starts to set. And then, already taking it out of the oven, break it on a plate.

6. Quick Yeast-Free Pizza Dough

Ingredients:

2 tbsp flour
- 1 teaspoon salt
- 2 eggs
- 1/2 cup warm milk
- 1 tsp olive oil

Cooking:

1. Mix flour with salt.
2. Mix eggs in a bowl with warm milk and add olive oil.
3. Pour the resulting mixture into a bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, from time to time sprinkle your hands with flour. Knead for 10 minutes until the dough becomes elastic.
4. Form a ball from the dough, wrap it in a damp towel and leave for 15 minutes.

OR

Ingredients:

• 1.5 cups wheat flour
• 1.5 cups whole rye flour
• about 1 glass of water
• a pinch of salt.

If you prefer soft dough, then you will need kefir instead of water and a pinch of baking soda (first soda is added to kefir, infused for 5 minutes, then the mixture is poured into flour). Bake for 15 minutes and then another 15 with tomato paste and vegetables.

7. Rye bread on traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Stir in the flour to thicken the cream. In a warm place, the starter will slowly rise. Several times it needs to be besieged. Each time it will rise faster.

After the starter is ready, put dough: warm water (the right amount), sourdough, salt, sugar (sourdoughs necessary for work), peeled rye flour. The density of the dough is like pancakes. It rises in a warm place for 4-5 hours, it can be laid down once. If the dough rises faster, it must be precipitated and held for 4 hours - this is the norm for rye bread.

A little wheat flour (~ 1/10 of the total amount), salt, sugar are added to the dough batch, and kneaded with peeled rye flour. The dough is light. After the dough has risen, without kneading, it is laid out in forms (1/2 of the volume of the form).

It is better to work with rye dough by wetting your hands in water. With a wet hand, smooth it in shape, put it in a warm place to approach.

Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You can’t cut rye bread right away, it must cool. The readiness of the bread is checked by squeezing the lower and upper crusts: if the crumb quickly straightens between them, then the bread is baked well.

The first baking may be unsuccessful, but each time the sourdough will gain strength, and the dough will rise quickly. A little dough or a piece of dough is left for the next baking, stored in the refrigerator.

On the eve, in the evening, you need to update the starter: add a little water (you can cold) and mix in rye flour. Until the morning it will rise (~ 9-12 hours) and you can put the dough (see above).

8. Hop sourdough bread

1. Preparation of sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Decoction insist 8 hours, drain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Put the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign of yeast readiness: the amount of solution in the jar will approximately double.
1.5. For two or three kilograms of bread, you need 0.5 cups of yeast (2 tablespoons).

2. Number of components.
For baking 650-700 g of bread you need:

• water 1 glass (0.2 liters);
• for each glass of water required: flour 3 cups (400-450 gr.);
• salt 1 teaspoon;
• sugar 1 table. a spoon;
• butter or margarine 1 table. a spoon;
• wheat flakes 1-2 full table. spoons;
• leaven.

3. Cooking dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, 1 table is stirred in it. a spoonful of sourdough and 1 cup flour.
3.2. The prepared solution is covered with a cloth and put in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Dough kneading.
4.1. In a clean bowl (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), we set aside the required amount (1-2 tablespoons) of dough, this dough will serve as a starter for the next bread baking, it must be stored in the refrigerator.
4.2. In a container with dough, add 2 tbsp. spoons of flour and other components in accordance with paragraph 2.1., that is, salt, sugar, butter, cereal (flakes are not an obligatory component). Knead the dough until it sticks to your hands and put it into the mold.
4.3. The form is filled with a test of 0.3-0.5 of its volume, no more. If the form is not covered with Teflon, it must be lubricated with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To keep warm, it must be tightly covered. If after the specified time the dough has approximately doubled in volume, then it has loosened and is ready for baking.

5. Baking mode.
5.1. The form should be placed in the middle of the oven on the rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Cook with love!

For many years there has been a debate about whether the bread that can be purchased in every store and bread stall is not harmful to health. Basically, opponents of such baking focus on the presence of various chemical additives (baking powders, preservatives, etc.) and yeast in its composition. There is a theory that yeast baking can harm the health of the gastrointestinal tract, reduce immunity, and even provoke a number of rather serious conditions. There is also a point of view that yeast baking can provoke oncological lesions. However, we will not focus on it, due to insufficient evidence. One mention of that too… is enough. This mention is given only to show that we do not hide anything from readers, but not to scare them.

In terms of reports about subsidizing GMO developments by the governments of a number of countries to improve the cultivation of cereals, and information that our ancestors prepared yeast-free bread at home, not the same as they are massively imposing on us now, one gets the impression that the bread of ancestors is healthier than the current one ... And if so , so let's talk about exactly how our ancestors prepared yeast-free bread, let's look at this page www ..

Recipe #1

To prepare this version of yeast-free bread, it is worth preparing two hundred grams of wholemeal rye flour, one hundred and fifty grams of wholemeal wheat flour. You will also need fifty grams of bran, a couple of glasses of kefir, a tablespoon of melted butter or fat, as well as a teaspoon of salt, the same amount of soda and a tablespoon of sugar. In addition, you need to use a small amount of oatmeal for powder, and, if desired, both cumin and sesame.

Turn on the oven to preheat. Mix all the dried ingredients and combine them with a glass of kefir. Knead the dough little by little, then add the rest to it fermented milk product. Ready dough it should turn out almost inelastic and very steep. Kefir may need a little less or a little more, you can determine its volume by eye.

Lay out the prepared dough on the parchment paper. Wet your hands a little and shape it into a cake. The resulting workpiece can be sprinkled with a small amount of oatmeal. Send the bread to a preheated oven (180-200C) and bake until golden brown.

Recipe number 2 Simple yeast-free bread

To prepare this version of yeast-free baking, you need to prepare a glass of oatmeal (regular or quick), the same amount of whole grain (or regular) flour. Also use a couple of teaspoons of baking powder, half a teaspoon of salt, one and a half tablespoons of quality honey, a tablespoon of vegetable oil and a glass homemade milk.

Preheat the oven to two hundred and thirty degrees. Grind oatmeal in a coffee grinder or food processor. In a large bowl, combine prepared oatmeal with flour, salt and baking powder. In a separate container, mix honey with vegetable oil, add milk and stir. Then combine these two mixtures and knead until you get soft dough. Shape it into a ball and place it on a lightly oiled baking sheet.

Your yeast-free bread in the oven should bake for "plus or minus" twenty minutes. After cooking, wrap it in a thin kitchen towel until it cools completely.

Having talked about cooking, many would like to understand why they need to change their addictions. Buying bread in a store is easier than messing around ... Why is yeast-free bread valued, what is the benefit of it to the human body?

Benefits of unleavened bread

The main advantage of such baking is that it does not have the disadvantages of yeast bread familiar to everyone. It is believed that it is absorbed by the body much better, while facilitating the processes of digestion. In many ways, this quality is explained by greater roughness, as well as density, because getting a dense crumb inside the food lump activates the activity of the intestine, promotes intensive work of the muscles of the gastrointestinal tract, and better absorption of food. In addition, such baking helps to train the intestines, which makes it an order of magnitude healthier.

It is believed that the abundance of yeast in ordinary bread can have a negative impact on the qualitative and quantitative composition of the microflora of our intestines. This is fraught with the occurrence of a variety of digestive disorders, and in some cases more serious complications associated with dysbacteriosis. Experts are sure that yeast-free baking prevents such negative consequences.

Also, adherents of yeast-free bakery products claim that they contain much more useful substances than in ordinary bread. This is possible due to the fact that a certain amount of sugars and other nutrients is not spent to feed the yeast.

In addition, yeast-free baking is unable to provoke flatulence, since it does not “wander” later in the intestines. And ordinary bakery products often cause excessive gas formation in the intestines. And this is true, because yeast causes swelling of the dough and the formation of a significant number of cavities filled with carbon dioxide.

It is believed that the consumption of yeast-free bread helps to optimize metabolic processes, as well as get rid of excess weight because it gives more satiety.

But not everything is so smooth ... There are opinions that say that bread without yeast is also dangerous. To whom is yeast-free bread supposedly dangerous, what is the harm from it? Let's talk about this further.

Harm of unleavened bread

There is no information about its harm as such. But not every such store-bought bread is useful. Yeast-free bread should not be purchased at the store. Indeed, many modern manufacturers offer customers products that are prepared on the basis of special yeast cultures, for example, using hop or natural sourdough. Such "wild" yeast does not differ at all from the classic ones. Only home-made bread can benefit the body, because you will definitely be sure of its composition.

Also, you need to remember that yeast-free bread usually differs from yeast bread in a smaller size, palatability, degree of hardness.

In fact, making yeast-free bread with your own hands is not difficult at all, you just need a desire. Such pastries can be an excellent alternative to regular bread and benefit the health of the whole family.