How to cook homemade root bread in the oven, bread maker, a slow cooker. Recipes are fristed for bearing bread. Recipes of preparation of frozen bread at home step by step with photos. Recipes of homemade freezing bread in the oven, bread maker, multicooker

Fragrant fresh pastries are present on our tables almost every day. Bread cooked without adding yeast is not only an extraordinarily useful, but also a delicious dietary product. Break-free pastries in their taste is not inferior to traditional lush raids and herbs, but the body benefits will bring many times more. About how to make restless bread at home, this article will tell.

Simple unleavened bread - the beneficial properties and characteristics of the product

Devotees of a healthy lifestyle are increasingly prefer unleavened baked goods. And in the dietary menu traditional bread is almost impossible to meet. With what attention to unleavened bread?

The use of unleavened bread

Puff pastry with good levels of vitamin and mineral composition. Particular attention should be paid to the presence of phosphorus, magnesium and potassium. Phosphorus directly participates in the synthesis of carbohydrates and proteins in the body, and potassium supports the oxygenation of the brain. Group B vitamins are not destroyed by high temperatures, and thus continue to help the body - and normalize metabolic processes involved in the synthesis of hormones such as insulin, cortisol, progesterone and testosterone, activates the brain.

Bread without yeast is more coarse and dense structure. The use of such baking activates the intestines, improves peristalsis.
Unleavened bread is easier and faster absorbed by the body, so do not harm the intestinal microflora. This fact is especially important in the presence of dysbiosis or inclination to it. Baking without yeast is able to reduce the acidity of the stomach.
Yeast natural origin that may be present in the bread resulting from the use of yeast, are killed when exposed to high temperatures. As a result of issues such as bloating and heartburn can also forget.
Puff pastry has beneficial effects on the liver, supports the normal functioning of the pancreas.
The inclusion in the diet of the bearing bread contributes to the removal of carcinogens and other harmful substances from the body.
The use of bread without yeast is the prevention of cardiovascular diseases, diabetes, obesity.
The main danger of the usual baking lies in the bakery yeast harmful to the human body, which is simply no bread in this form.

An additional advantage of the freezing bread is its low calorie content - the body receives the necessary charge of energy and cheerfulness without the threat of a set of superfluous kilos. 100 g of black bread prepared without adding yeast will only give 117 kcal. Without harm to the body, it is possible to safely use 150 g of rye bearing bread.

Reframing bread - possible damage to the product

Break-free bread is actively recommended by supporters of healthy nutrition. Is this product so harmless and safely used, are there any limitations regarding the circle of its consumers? True restrained bread contraindications has no - it's about bread, prepared not only without bakery, but without wild yeast. As the latter, the bumps of hops or ventilation rods can perform. Data yeast is hardly different from traditional fermentation stimulants. In order not to doubt the quality of the products used, it is best to prepare homeless bread on your own at home.

Negative moments of bearing bread are more technical in nature - ready-made bread is an order of magnitude more expensive than its yeast analogue, and the time to prepare it at home is required more. However, the benefits that such baking will bring will level all the negative points.

Explosion options for bearing bread

The formulation of "restrained bread" involves the absence of ready-made bakery yeasts as part of the product. It is known that the receipt of bread is impossible without the processes of "internal breaking." Alternative to traditional yeast protrude various frans. You can store the obtained blanks in the refrigerator in the bank under the categorous lid with holes. Before using such a break, the last need to "wake up". To do this, the jar with Rodvaya move to heat three days before baking bread.

Kefir Oakwask for Refrack Bread

Kefir or Prostokvasha leave for several days (2-3) in heat - it is necessary to wait for the moment when the mass starts to bubble, and the liquid is separated. The required result will accompany the sour fragrance (the smell of the proceed kefir).
Add rye flour. The resulting mass should have a homogeneous consistency (as sour cream).
Capacity covers wet gauze and send for a day or two to heat. At this time, mix the mixture is not worth it.
After this time, add some more flour so that the mass does not lose the pussy. The mixture has a dough consistency on pancakes.
Rest cover the dishes of gauze. It must be waited when the mass matures - it will start bubble and increase in volume. In such a state, Zakvaska is ready to use. The required amount of take to cook the test, and the rest sends storage to the refrigerator.

Potato Explosion for Refrack Bread

Take 10 medium-sized potatoes.
Clean them from the peel and boil (without adding salt).
Drain the water. Next add flour. Its quantity determines on the basis of potato weight lugs - the finished composition should have a consistency of thick sour cream.
In this form, leave the composition in warmth for 3 days. If the mass becomes too liquid, add some flour.
When foam appears on the frkop surface, the refill must "feed". Add to the container with the soldered 50 g of flour and 50 ml of water.
The next day, the goat is ready for use.

External Exquisite for Refrack Bread

Another name of this foundation is the starter starter.

In a glass deep, a bowl connect 100 g of flour (preference is given to a rzhen variety) and 100 ml of water. Using a wooden spoon or blade, mix the ingredients. Your goal is to get rid of lumps. Capacity put in a warm place without drafts.
If the heat was enough, the next day bubbles appear on the surface of the composition. Again in the same volume add flour and water to dishes and water. The mass must have a consistency of the sourceal of medium density. Stir the ingredients. Capacity cover the napkin and send it back to heat.
On the third day, Zakvaska will not only bubble, but also increase in volume. "Cake" it once again (add 100 g of rye flour and 100 ml of water), cover the tank with a napkin and put it in heat again. Now after the mass you need to carefully follow. When the composition increases in the amount of half, divide it in half. You use one piece right away, and the second - put in the cold until the next cooking.

Razvash on raisin for beish bread

3 tbsp. l. Raise thoroughly rinse and skip through the meat grinder.
Place the dried fruits into the glass pile and fill with water (150 ml).
Add 150 g of rye flour and 30 g of honey. If there is no honey, you can use sugar.
All components are thoroughly mixed, cover with a damp cloth or gauze and send it in heat.
The next day, we add 2-3 tbsp into the prepared mass. l. Wheat flour and the same amount of warm water. Stir everything again and put in heat.
Repeat the previous step on 3, 4 and 5 days. Finished starts have a dough consistency on pancakes.

Recipes wholegrain bearing bread

Wholeroneous flour contains more vitamins and mineral elements than any other variety of flour. In addition, the whole grain bread does not have contraindications to use, so it can be decorating any table.

Simple recipe for warm-free wholegrain bread in the oven

Ingredients:

1 cup of oatmeal and wholegrain flour;
0.5 h. L. salts;
1 tsp. honey;
1 tbsp. l. vegetable oil;
200 ml of water.

If you want to increase the amount of ingredients, divide the finished dough to more (2-3) the number of loaf. In this case, your bread will surely succumb.

Cooking:

In a deep glass or ceramic bowl, connect oatmeal and flour.
Next, add salt and baking powder.
The next step is to attach honey and oil.
Add warm boiled water and, using silicone or wooden spatula, mix the test components. As a result, it turns out a thick and slightly pulling mass. Homogeneous consistency fans can take advantage of the blender - the finished dough will be softer and gentle.
Form loaf. Next, we sprinkle it with a small amount of flour and send to the form for baking. The working capacity recommends pre-lay a parchment sheet.
The shape is sent to the oven for 20-25 minutes. Bread apart at 200 ° C.

Bread loose-free from whole grain flour on Zakvask

Ingredients:

250 mg starter starter;
1 kg of whole grain flour;
3.5 glasses (1 l) of water;
1.5 tbsp. l. honey;
4 h. L. salts;
50 g of cumin, sesame or sunflower seeds;
2 tbsp. l. Olive oil (for form processing).

Using this amount of ingredients, 2 kg of bread will appear at the output.

Cooking:

First of all, the finished starter must "wake up". To do this, get the workpiece from the cold and let it get warm.
In the tank for the test, pour out a solder. Add water, 0.5 kg of sainted flour and 0.5 tbsp. l. Honey. Mix all components thoroughly.
Put a bowl into heat for 5-6 hours.
Next, postpone 250 ml of an updated and sub-barked yoke - this mass will be the basis for the next cooking bread. Send it to the refrigerator.
The remaining mass is used in the current work. Add salt and 1 tbsp. l. Honey. Thoroughly mix the mass so that all products dissolve.
In the resulting composition sifted 0.5 kg of flour. Ready weight should have a thick consistency (you can use a spoon as a control - if it is standing, you received the necessary consistency). Adjust any seeds to taste.
Baking forms lubricate olive oil. Forming loaves of bread and send them into prepared forms. At the request of bread, you can decorate - trigger with flour or spices. Note that during the preparation of bread will increase in size. For this reason, the raw dough should not occupy more than half of the total form.
The bread is sent to a pre-warmed up to 200 ° C of the oven for 15-20 minutes. Next, decrease the heat to 180 ° C and bake a loaf for another 1 hour.
Finished bread take out of the forms and lay out on the towel. If you like a crispy crust, you do not need to cover loose. Fans of a soft brown is better to sprinkle with water and covered with a towel.

Break-free bread in bread maker

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

Break-free bread on kefir

Ingredients:

300 ml kefir;
400 g of wheat flour;
0.5 h. L. Sololi.
1 tsp. Sahara;
1 tsp. soda;
spices and spices to taste - Italian herbs, sesame, cumin or coriander (2 art. l.).

Cooking:

In the container of the bread maker place the shovel (mixer) and pour kefir. Next, add soda, salt, sugar. Products should be strictly in the specified sequence. Fans of bread with spicy notes at this stage can add a pair of pinch of spice "Italian herbs", sesame or cumin.
The next step is to add sainted flour. The consistency of the finished test is directly related to the fatness of the kefir that you use. The final amount of flour adjust in accordance with the thickness of the milk drink.
Place the working capacity back to the bread maker. Using the food soda during the preparation of homemade bread, do not knead the dough for too long. So you risk "losing" the resulting carbon dioxide before the start of the bread baking process. As a result, the dough will not be porous and air, but tight and sticky. Exit from this situation is to use fast cooking modes - fast and ultrafast baking.
Install the super-fast baking mode and the weight of the finished loaf (750 g). If there is no such mode, select the test program first first (time - 10 min.), And after - "baking" (40 min.).
When the specified time is released, check the readiness of your bread with a wooden stick. If the product does not carry, bake it for another 10-15 minutes.

Homemade Bread Bread On Milk

Ingredients:

150 ml of milk;
1.5 h. butter;
1 chicken egg;
1-1.5 cups of flour;
0.5 h. L. salts;
1-2 Art. l. Sahara;
2 h. L. Busty.

Cooking:

Before you start cooking, it should be soft and plastic from the refrigerator.

In the bowl of the bread maker pour warm milk.
Next, drive the egg and add soft or even melting butter.
Make salt and sugar.
Sift flour. Place the working capacity and this ingredient.
Add a baking powder and install baking parameters. The optimal will be the use of a quick mode, cooking time - 60 minutes.

Refragmentless rye bread

How to bake a restless rye bread on Zakvask

Ingredients:

700 g of rye flour;
2 tbsp. l. honey or sugar;
1-2 Art. l. olive oil;
400 ml of water;
2 h. L. salts;
6-8 tbsp. l. Okvasky (kefir or "eternal");
raisins, kuraga and seeds - for filling.

Cooking:

At the first stage, we connect the liquid components - water and sourdough.
In this mixture, make honey, salt and stuffing.
Next, gradually interfere with sifted flour. We knead the dough.
Lay out the mass in pre-lubricated forms and leave for 2 hours in heat - the dough should be climbed.
Preheat oven to 200 ° C. Under the baking tray, it is recommended to install a water container. Send dough into the oven for 20 minutes.
Next, wet the surface of bread with water, we reduce the heat intensity to 180 ° C. Bake bread for another 40 minutes.

Reframing rye bread on the water - recipe

Ingredients:

2 glasses of mineral water with gas (not cold);
3-3.5 glasses of rye flour;
0.5 h. L. Salt.

Cooking:

Connect flour and salt.
Gradually adding mineral, mix the ingredients.
As a result, you should get a plastic dough that will not stick to the hands.
Form round or oval buns.
The baking sheet lubricate vegetable oil. Put on it prepared buns. Each of them make cruciform cuts. Such no good manipulation will avoid the appearance on the test of non-psychic cracks under the influence of high temperature.
The baggage is sent to the oven preheated to 180 ° C. Cooking time - 50-60 minutes.

Bread wheat restlessly

Ingredients:

70 g of wheat flour;
70 g of coarse grinding flour;
4-5 tbsp. l. bran;
250 ml of carbonated water;
4 tbsp. l. sunflower oil;
seasonings (for example, cumin).

Cooking:

In a bowl put the flour of coarse grinding. Slowly pour gashed water.
Next, add bran, salt and spices to taste.
Wheat flour sifted and add to the prepared test.
Stir the ingredients. Make 2 tbsp. l. vegetable oil. We knead the dough.
From the resulting mass form a roll, round or oblong loaf. Put the bread into blurred forms.
Bake bread at 200 ° C for 20 minutes. Next, reduce heat intensity up to 150 ° C. Continue baking for another 30 minutes.
Finished bread wrap with a wet towel and place in the package. An hour later, fragrant loaf is ready to use.

Break-free 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 Okvaska.

Cooking:

In a glass bowl, pour 300 ml of water.
Next, drive a chicken egg, add sugar and kefir solder. Stir the ingredients.
To the egg mass add salt and sour cream. Stir all the components again.
Adjust sainted flour. Check the dough.
The resulting mass is placed on the board arched by flour. Mix the dough for 5-10 minutes. Next, leave a lot at the time of "resting".
A multicooker's bowl lubricate soft butter. Put in it decorated cake. Leave it for 2 hours. During this time, the dough twice will increase in volume.
Install the "Baking" mode and cooking time - 1 hour. Next, carefully turn the cake and bake for another 30 minutes.