How to cook homemade non -free bread in the oven, bread maker, multicooker. Recipes of fermentation for non -annoyed bread. Recipes for preparing non -free -free bread at home step by step with a photo. Recipes for homemade non -free bread in the oven, bread maker, slow cooker

Freeter fresh pastries are present on our tables almost every day. Bread, prepared without adding yeast, is not only an unusually useful, but also a delicious dietary product. Brain baking in its taste is not inferior to traditional lush rolls and cakes, but the body will bring benefits at times more. This article will tell you about how to cook non -exalted bread at home.

Simple non -alternate bread - beneficial properties and product features

Adherents of a healthy lifestyle are increasingly preferred by non -external baking. And in the diet menu, traditional bread is almost impossible to meet. What is the reason for increased attention to non -annoyed bread?

The benefits of non -annoyed bread

Brain baking has a good vitamin-mineral composition. Particular attention should be paid to the presence of phosphorus, magnesium and potassium. Phosphorus is directly involved in the synthesis of carbohydrates and proteins in the body, and potassium supports the supply of the brain with oxygen. B vitamins are not destroyed under the influence of high temperatures, which means they still help the body-they normalize metabolic processes, participate in the synthesis of hormones such as insulin, cortisol, progesterone and testosterone, and activate the functioning of the brain.

Bread without yeast has a more rough and dense structure. The use of such baking activates the work of the intestines, improves its peristalsis.
Brain bread is easier and faster absorbed by the body, so it does not harm intestinal microflora. This fact is especially important in the presence of dysbiosis or a tendency to it. Baking without yeast can reduce the acidity of the stomach.
Fatting of natural origin, which can be present in bread as a result of the use of sourdough, die under the influence of high temperatures. As a result, such problems as flatulence and heartburn can also be forgotten.
Berty baking has a beneficial effect on the liver, supports the normal functioning of the pancreas.
The inclusion in the diet of non -freezing bread helps to remove carcinogens and other harmful substances from the body.
Eating bread without yeast is the prevention of cardiovascular diseases, diabetes, obesity.
The main danger of the usual baking lies in the baking yeast that are harmful to the human body, of which there is simply no bread in this type.

An additional advantage of non -freezing bread is its low calorie content - the body receives the necessary charge of energy and vigor without a threat of a recruitment of extra pounds. 100 g of black bread cooked without adding yeast will give only 117 kcal. Without harm to the body daily, you can safely consume 150 g of rye nonsense.

Non -alternate bread - possible harm to the product

Gright bread is actively recommended by supporters of a healthy diet. Is this product harmless and safe, are there any restrictions on the circle of its consumers? True non -alternate bread has no contraindications - we are talking about bread prepared not only without baker's, but also without wild yeast. The latter can be hop cones or willow rods. These yeast hardly differ from traditional fermentation stimulants. In order not to doubt the quality of the products used, it is best to cook non -free -free bread on your own at home.

Negative moments of non -exposure bread are more technical in nature - ready -made bread costs an order of magnitude more expensive than its yeast analogue, and it takes more time to cook it at home. However, the benefits that such a baking will bring will level all negative moments.

Storking options for non -annoyed bread

The wording of “non -free -free bread” involves the absence of ready -made baking yeast in the product. At the same time, it is known that obtaining bread is impossible without the processes of “internal loosening”. An alternative to traditional yeast is various sourdoughs. You can store the resulting blanks in the refrigerator in a jar under a kapron cover with holes. Before using such a sourdough, the latter must be “wake up”. To do this, move the jar with Zhakovskaya to heat three days before baking bread.

Kefir leaven

Leave kefir or yogurt for several days (2-3) in the warmth-you need to wait for the moment when the mass begins to bubble and the liquid will separate. The necessary result will be accompanied by a sour fragrance (the smell of sour kefir).
Add rye flour. The resulting mass should have a homogeneous consistency (like sour cream).
Cover the container with wet gauze and send for a day or two to heat. At this time, you should not mix the mixture.
After this time, add a little more flour so that the mass does not lose density. The mixture has a consistency of pancakes.
Again, cover the dishes with gauze. It is necessary to wait until the mass ripens - it will begin to bubble and increase in volume. In this state, the sourdough is ready for use. Take the required amount to prepare the dough, and send the rest to the refrigerator for storage.

Potato starter

Take 10 medium -sized potatoes.
Peel them and boil them (without adding salt).
Drain the water. Next, add flour. Its amount is determined on the basis of the density of the potato mass - the finished composition should have a consistency of thick sour cream.
In this form, leave the composition in the warmth for 3 days. If the mass becomes too liquid, add a little flour.
When foam appears on the surface of the sourdough, refueling must be “feeded”. Add 50 g of flour and 50 ml of water to a container with a sourdough.
The next day, the sourdough is ready for use.

Source "Eternal" for non -annoyed bread

Another name for this basis is the starter "Starter".

In a glass deep bowl, connect 100 g of flour (preference is given to rye grade) and 100 ml of water. Using a wooden spoon or shoulder blade, mix the ingredients. Your goal is to get rid of lumps. Put the container in a warm place without drafts.
If the heat was enough, the next day, bubbles will appear on the surface of the composition. Again, add flour and water to the dishes in the same volume. The mass should have a consistency of sour cream of medium density. Mix the ingredients. Cover the container with a napkin and send it to heat again.
On the third day, the sourdough will not only bubble, but will also increase in volume. “Feed” it again (add 100 g of rye flour and 100 ml of water), cover the container with a napkin and put it in heat again. Now you need to carefully monitor the mass. When the composition doubles in the volume, divide it in half. You use one part immediately, and the second one - place in the cold until the next preparation.

Zakovaska on raisins for non -annoyed bread

3 tbsp. l. Rinse the raisins thoroughly and pass through the meat grinder.
Put dried fruits into a glass bowl and pour water (150 ml).
Add 150 g of rye flour and 30 g of honey. If there is no honey, you can use sugar.
Mix all components thoroughly, cover with a damp cloth or gauze and send it to heat.
The next day, add 2-3 tbsp to the prepared mass. l. wheat flour and the same amount of warm water. Again, mix everything and put it in heat.
Repeat the previous step on the 3rd, 4th and 5th day. The finished leaven has a consistency of pancakes.

Recipes of whole grain non -free -free bread

Whole grain flour contains more vitamins and mineral elements than any other variety of flour. In addition, whole grain bread has no contraindications for use, so it can become a decoration of any table.

Simple recipe

Ingredients:

1 cup of oatmeal and whole -grain flour;
0.5 tsp. salts;
1 tsp. honey;
1 tbsp. l. vegetable oil;
200 ml of water.

If you want to increase the number of ingredients, divide the finished dough into a larger (2-3) number of loaf. In this case, your bread will probably bake.

Preparation:

In a deep glass or ceramic bowl, combine oatmeal and flour.
Next, add salt and baking powder.
The next step is the connection of honey and oil.
Add warm boiled water and, using silicone or wooden spatula, mix the dough components. The result is a thick and slightly viscous mass. Fans of a homogeneous consistency can use a blender - the finished dough will be softer and tender.
Form a loaf. Next, sprinkle it with a small amount of flour and send it to the baking dish. In the working container, it is recommended to pre -lay a sheet of parchment.
Send the shape to the oven for 20-25 minutes. Bread is baked at 200 ° C.

Surveillary bread from whole -grain flour on the sourdough

Ingredients:

250 mg of sourdough "Starter";
1 kg of whole -grain flour;
3.5 cups (1 l) of water;
1.5 tbsp. l. honey;
4 tsp. salts;
50 g of caraway seeds, sesame seeds or sunflower seeds;
2 tbsp. l. olive oil (for processing the form).

Using this amount of ingredients, the output will turn out 2 kg of bread.

Preparation:

First of all, the finished leaven must be “wake up”. To do this, take out the workpiece from the cold and let it warm up.
Pour the starter into the dough container. Add water, 0.5 kg of sifted flour and 0.5 tbsp. l. honey. Mix all the components thoroughly.
Put a bowl in heat for 5-6 hours.
Next, put in a clean jar of 250 ml of an updated and fed source - this mass will be the basis for the next preparation of bread. Send it to the refrigerator.
You use the remaining mass in the current work. Add salt and 1 tbsp. l. honey. Mix the mass thoroughly so that all products dissolve.
Sift 0.5 kg of flour into the resulting composition. The finished mass should have a thick consistency (you can use a spoon as control - if it stands, you received the necessary consistency). Add any seeds to taste.
Lubricate the baking forms with olive oil. Form the loaf of bread and send them to prepared forms. If desired, bread can be decorated - with flour or spices. Keep in mind that in the process of cooking, bread will increase in size. For this reason, the raw dough should not occupy more than half of the total volume of form.
Send bread to the oven pre-warmed up to 200 ° C for 15-20 minutes. Next, reduce the heat to 180 ° C and bake looms for another 1 hour.
Take out the finished bread from the molds and put it on a towel. If you like crunching crust, you don’t have to cover the loafs. It is better to sprinkle the finished bread with water with water to fans with water and cover with a towel.

Braeen bread in a bread machine

Using the bread maker allows you to significantly simplify the technical side of the process of cooking bread.

Cefyer

Ingredients:

300 ml of kefir;
400 g of wheat flour;
0.5 tsp. salt
1 tsp. Sahara;
1 tsp. soda;
spices and spices to taste - Italian herbs, sesame seeds, caraway seeds or coriander (2 tbsp.).

Preparation:

Place the shoulder blade (mesh) in the bakery container and fill the kefir. Next, add soda, salt, sugar. Products should be made strictly in the indicated sequence. Fans of bread with spicy notes at this stage can add a couple of a pinch of spices "Italian herbs", sesame or caraway seeds.
The next step is the addition of sifted flour. The consistency of the finished dough is directly related to the fat content of kefir that you use. Correct the final amount of flour in accordance with the density of the sour -milk drink.
Place the working container back in the bread machine. Using baking soda during the preparation of homemade bread, do not knead the dough for too long. So you risk “losing” the resulting carbon dioxide even before the start of the baking process. As a result, the dough will not be porous and air, but dense and sticky. The way out of this situation is the use of quick cooking modes - fast and superbust baking.
Install the ultra -suffering baking mode and the weight of the finished loaf (750 g). If there is no such mode, first select the test program (time - 10 minutes), and then - “baking” (40 minutes).
When the specified time comes out, check the readiness of your bread with a wooden stick. If the product is not baked, bake it for another 10-15 minutes.

Home -free bread bread in milk

Ingredients:

150 ml of milk;
1.5 tsp. butter;
1 chicken egg;
1-1.5 cup flour;
0.5 tsp. salts;
1-2 tbsp. l. Sahara;
2 tsp. baking powder.

Preparation:

Before starting the preparation, remove the butter from the refrigerator - it should be soft and plastic.

Pour warm milk into the bowl of the bread.
Next, drive the egg and add soft or even melted butter.
Make salt and sugar.
Sift the flour. Place this ingredient in the working container.
Add the baking powder and set the baking options. The use of fast mode, cooking time - 60 minutes is optimal.

Braeen rye bread

How to bake non -free -legged rye bread on a sourdough

Ingredients:

700 g of rye flour;
2 tbsp. l. honey or sugar;
1-2 tbsp. l. olive oil;
400 ml of water;
2 tsp. salts;
6-8 tbsp. l. sourdough (kefir or "eternal");
raisins, dried apricots and seeds - for filling.

Preparation:

At the first stage, connect liquid components - water and leaven.
Add honey, salt and filling to this mixture.
Next, gradually intervene the sifted flour. Knead the dough.
Put the mass in pre -lubricated forms and leave for 2 hours in heat - the dough should rise.
Heat the oven to 200 ° C. Under the baking sheet with baking, it is recommended to install a container of water. Send the dough to the oven for 20 minutes.
Next, moisten the surface of the bread with water, reduce the intensity of heat up to 180 ° C. Bake bread for another 40 minutes.

Gracean rye bread on water - recipe

Ingredients:

2 cups of mineral water with gas (not cold);
3-3.5 cups of rye flour;
0.5 tsp. salt.

Preparation:

Combine flour and salt.
Gradually adding mineral, mix the ingredients.
As a result, you should get a plastic dough that does not stick to your hands.
Form rounded or oval buns.
Lubricate the baking sheet with vegetable oil. Put the prepared buns on it. On each of them you make cross -shaped incisions. Such simple manipulation will avoid the appearance of unaesthetic cracks on the test under the influence of high temperature.
Send a baking sheet to the oven preheated to 180 ° C. Cooking time is 50-60 minutes.

Wheat bread is nonsense

Ingredients:

70 g of wheat flour;
70 g of gross flour;
4-5 tbsp. l. bran;
250 ml of soda water;
4 tbsp. l. sunflower oil;
seasonings (for example, caraway seeds).

Preparation:

Place the flour of rough grinding in a bowl. Slowly pour soda water.
Next, add bran, salt and spices to taste.
Sift wheat flour and add to the prepared test.
Mix the ingredients. Bring 2 tbsp. l. vegetable oil. Knead the dough.
From the resulting mass, form a roll, a round or oblong loaf. Put the bread in greased forms.
Bake bread at 200 ° C for 20 minutes. Next, reduce heat intensity to 150 ° C. Continue pastries for another 30 minutes.
Wrap the finished bread with a damp towel and place in a bag. An hour later, a fragrant loaf is ready for use.

Braeen bread in a slow cooker

Ingredients:

800 g of flour;
1 chicken egg;
2.5 tbsp. l. Sahara;
1 tsp. salts;
3 tbsp. l. sour cream;
300 ml of warm water;
2 tbsp. l. kefir sourdough.

Preparation:

Pour 300 ml of water into a glass bowl.
Next, drive the chicken egg, add sugar and kefir leaf. Mix the ingredients.
Add salt and sour cream to the egg mass. Mix all the components again.
Add sifted flour. Knead the dough.
Place the resulting mass on a boom in a flashed board. Kneam the dough for 5-10 minutes. Next, leave the mass for an hour to "rest".
Lubricate the multicooker bowl with soft butter. Put the decorated kulich into it. Leave it for 2 hours. During this time, the dough will double in volume.
Set the "baking" mode and cooking time - 1 hour. Next, carefully turn the cake and bake for another 30 minutes.