Yeast-free sourdough bread in the oven. Step-by-step recipes for making homemade bread without yeast in the oven

Eco & Recipes

Oct 31, 2011 | 11:10 Different yeast-free breads at home - it's easy!

Before we begin, let us remind you that
- 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 it makes any recipe heavier (unlike pulp or grated vegetables - fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish)
- sprouted grains are always easier to digest than “dry” ones, even after heat treatment(however, these can only be ground into “minced meat” and not into flour)
- sweets (dried fruits) do not go well with starches, so it is better to add them minimally

Homemade yeast-free bread recipes:

1) the simplest thing - unleavened cakes

Cooking method unleavened flatbread(lavash) at home.
- 1 glass of water
- 2.5 cups flour (better, of course, whole wheat - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste).
- optional vegetables - a little bell pepper, will do carrot cake from juice, olives, sun-dried tomatoes, garlic, greens

Stir salt in water. Gradually pour the flour into the mixture in a thin stream. salt water. Mix the dough. Then let the dough stand (rest) for 20-30 minutes. Heat the frying pan. Roll out the flatbread thinly. Dry the flatbread for a few seconds in a hot frying pan. In total you get 10-12 flatbreads. The finished flatbreads must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy. It is better to store the flatbreads in a plastic bag in the refrigerator for no more than 3 days.

2) very simple- a little kefir and salt + rye flour, depending on your mood, you can add cumin, seeds, etc.

Sift the ground wheat (in a mill-type coffee grinder) thoroughly through a fine sieve to obtain 3 cups flour half a spoon of table soda, you can add ground seeds or nuts, and gradually pour in, stirring the dough, serum from homemade cottage cheese, about a glass and a half until you get a thick dough. Mix well and bake in a cake pan.
Place the dough on baking paper, otherwise it will be difficult to peel off later (you can grease the paper or foil with any oil).
Bake for an hour in the oven, preheated to 180-190 degrees.

Suitable instead of whey liquid cottage cheese and 2 eggs (preferably just yolks). The taste will be almost the same, kefir will also work (much better than baker's yeast, although kefir itself is also a yeast product (a fermentation product of the kefir grain).

3) based on Irish soda bread

250 g whole wheat flour
250 g rye flour
250 g 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

Preheat the oven, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. Make slits in the crust while baking.
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 (cannot be recommended boiled potatoes as an ingredient for a healthy or health-improving diet, but with a normal state of health and a more or less universal diet - why not?)

300 ml (one and a half glasses) mashed potatoes(possible on the water)
1 tsp salt
300 ml flour
1 egg
(*you can try using only the yolk - this way the recipe as a whole will be easier for digestion and, accordingly, less harmful)

Quickly knead the dough, divide into 10 parts and place on baking paper in the form of 10 thin (about 5 mm) cakes. Poke each one with a fork, otherwise the cakes will rise. Bake at 250 C for about 13-15 minutes (should be slightly browned). Let cool, can be eaten warm or cooled, very tasty with butter, sour cream and herbs.

5) oatcakes
for a large portion:

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

Knead the dough, let it rest for half an hour, then, just like in the previous recipe, lay out and knead the round cakes and bake at 250 C for about 15 minutes (you need to watch until they start to brown a little).

You don't have to give it round shape, and lay it out as best you can on baking paper, poke it with a fork and roughly cut it after about 7 minutes, when the dough begins to set. And then, taking it out of the oven, put it on a plate.

6) fast yeast-free dough for pizza

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

1. Mix flour with salt.
2. Mix the eggs in a bowl with warm milk and add olive oil.
3. Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. 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.

or: 1.5 cups wheat flour, 1.5 cups peeled 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 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 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. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.
After the starter is ready, place the dough: warm water ( required quantity), sourdough, salt, sugar (necessary for the sourdough to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.
Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough, and mix in rye peeled flour. The dough is "light". After the dough has risen, without kneading it, place it in molds (1/2 the volume of the mold).
It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.
Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.
The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for next baking, stored in the refrigerator.
The night before, in the evening, you need to refresh the starter: add a little water (can be cold) and mix rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

8) bread with hop sourdough

1. Preparing sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1. 3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).
2. Number of components.
To bake 650-700 g of bread you need: 1 glass of water (0.2 liters); For each glass of water you need: 3 glasses of flour (400-450 gr.); salt 1 teaspoon; sugar 1 table. spoon; butter or margarine 1 table. spoon; wheat flakes 1-2 full table. spoons; yeast 1 table. spoon (or sourdough).
3. Preparing the dough.
3.1. One glass is poured into the mixing container boiled water, cooled to a temperature of 30-35 degrees, stir 1 table in it. a spoonful of yeast or sourdough and 1 cup of flour.
3.2. The prepared solution is covered with a cloth and placed 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. Kneading the dough.
4.1. In clean dishes ( glass jar volume no more than 0.2 liters, with a tight-fitting lid) set aside required quantity(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. Add 2 tbsp to the container with the dough. spoons of flour and other ingredients in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are not a required component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated 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 retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.
5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes

9) Bread with hop sourdough

Pour 15 glasses of water into a saucepan and add two full handfuls of hops. Cover the pan with a lid and boil the mixture for 15-20 minutes. Then filter the mixture, cool to room temperature, add 1-1.5 tablespoons of salt, 1 cup of sugar, 400 g of wheat flour (first grade), stir until the lumps disappear and put in a warm place. After two days, add 1.2 kg of peeled, boiled, cooled mashed potatoes to the hop wort, mix and leave for another day in a warm place. During this period, the yeast is stirred several times. After a day, the yeast is filtered through a sieve and poured into bottles (filled to 3/4). sealed with stoppers and filled with paraffin. Store in the refrigerator for no more than 1 month.
Yeast consumption: 3 tablespoons per 1 kg of flour.
Recipe No. 4. Ukrainian hop starter

From fermented homemade wine skim off the foam and mix with wheat bran. The mixture is dried in the sun or in an oven at a temperature not exceeding 32°C and stored in bags. Before use, the dry mixture is diluted in warm water, wheat flour is added and the liquid mash is mixed. The fermented mixture is diluted with water, filtered through a sieve so that no bran gets into the mixture, and the dough is kneaded.
Yeast from bran, 1 kg of wheat flour (second grade) or wheat wallpaper is brewed with 4 liters of boiling water or hot hop decoction. Tea leaves (it should have the consistency thick sour cream) cool to 70-75°C, pour 100-150 g of wheat flour into it and mix well. Add another 100-150 g of flour to the tea leaves that have cooled to 35-37C, mix well, cover the dishes with gauze and place in a warm place for 1-1.5 days for fermentation. Then another 200 g of flour and 300 g of bran are added to the mixture, mixed and left to ferment for 4-6 hours, the mass is mashed with wheat bran and dried. Yeast can be used within 3-6 months.
Store in a double gauze bag, suspended in a dry and cool place. Before use, the yeast is soaked in warm water, a little flour is added, mixed, allowed to stand for 30-40 minutes, then the dough or dough is kneaded.
Yeast consumption: half a glass (100 g) per 1 kg of flour.
Recipe No. 5. Hop sourdough bread

You can prepare the dough using hop leaven. To do this, you must first prepare hop starter. Take 0.5 l. Bring water to a boil, then measure out 3 tbsp. spoons of hop heads and put them into the water. Boil over low heat for 15 minutes. Strain the broth and cool until fresh milk reaches 40° and add a teaspoon of sugar or honey. Nowadays, sugar can be pure or artificial with the addition of gelatin. Gelatin is made from bones. Knead the hop broth with flour until it becomes thick sour cream and place in a warm place to sour for a day, 100 or more. When souring, the mass increases 2-3 times. Remove from a warm place and store it in a cool place or in the refrigerator.
To prepare the dough, you need to prepare a dough. Mix the dough in an enamel bowl. For 1 l. warm water take 4 tbsp. spoons of sourdough. To prepare 1 loaf of bread you need approximately 1 kg. flour and 1 l. water.
Pour 200 g of warm water into the container, add 4 tbsp. spoons of sourdough. Mix everything, and from the bread taken for cooking, 1 kg. Mix the flour little by little and add it to the container until it becomes thick sour cream. Leave the remaining flour and 800 g of water until the dough is ready. The dough is ready: closed, insulated and placed in a warm place at 30-35° for 6 hours, depending on the rise of the dough.
To prepare the dough, take a suitable dough. Pour most of the remaining 1 kg into an enamel bowl. flour, pour in the remaining 800 g of water, stirring, pour in the dough, mix thoroughly, then gradually pour out the remaining flour, add until the consistency of thick sour cream is obtained. Perhaps not all the flour has been used, or some has been added. We insulate the bowl with the dough and set it for 7 hours. (The entire process of preparing the dough takes 12-13 hours, so you should calculate the baking time for the bread). After standing and fermenting the dough, add some flour and knead with the addition of 1-2 tbsp. tablespoons of natural vegetable oil without any additives (olive, first cold pressed, unrefined), knead until it forms a stiff dough for baking prosphora, or soft dough for baking bread. Place in a warm place for 40-60 minutes. for lifting. Afterwards, we form the dough into a baking tray or a special form, leave it to rise, and then put it in the oven. It is not recommended to add salt, but you can add cumin, coriander, and raisins.

As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread that is sold in stores and supermarkets is made from? Many people do not even realize that in addition to water, flour and yeast, the manufacturer adds various flavorings, leavening agents, flavor enhancers and other components that make the bread softer, tastier, give it a marketable appearance, but reduce the benefits to zero.

For me, the issue of bread quality became acute just a few months ago. It was then that I started thinking about learning how to make sourdough and baking homemade, delicious bread myself. To be honest, I relied on recipes that were found on the Internet, but over time I came up with my own, which I’ll tell you about today. So my yeast-free bread recipe sourdough is quite simple and if you follow the tips and recommendations given below, then very soon you will be able to prepare delicious, aromatic, fluffy bread that will forever make you forget about the store-bought one.

Author's recipe for yeast-free bread: what ingredients are needed?

To prepare yeast-free bread, you will need a minimum of ingredients and no more than 6 hours of time (4-5 of which will take the process of rising the dough). So we need:

Flour - 500 grams

It doesn't matter what kind of flour you use. You can use coarse, because they say that it is healthier, you can use regular, peeled, white. I always use regular flour And yeast-free bread It turns out delicious, fluffy and soft. It is also worth noting that 500 grams is just a “starting” amount of flour. In total you should have at least 700 grams, because you can miscalculate the leaven or add a lot of water, and then the dough will turn out liquid. In such cases, I always add flour and bring the dough to desired consistency.

Sourdough for yeast-free dough- 100 grams

Water

Water is needed to bring the dough to the desired consistency. I can’t say exactly how much it will be needed. I always take about 500 grams and add little by little while kneading the dough. When I see that the dough is coming, I stop adding water. Everything is quite simple and clear. My advice is that you don’t need to immediately pour half a liter of water into the flour, because it can turn out very batter and then you will have to add flour, add starters, and carry out unnecessary manipulations.

Salt and spices

Here everything is also done to taste. I prepared the last bread with the addition of dry garlic powder and one tablespoon of salt per kilogram of bread. I will really like this recipe for yeast-free bread. Garlic added a special aroma without a strong taste or smell. And I guessed right with the salt, because the bread turned out to be moderately salty. My advice is to add salt gradually so as not to over-salt and spoil everything.

Soda - 1 teaspoon

Previously my yeast-free bread recipe did not contain soda. But just a few days ago I decided to add it as an experiment. The bread turned out even softer and fluffier. As practice has shown, soda does not harm the taste of bread or its properties, but on the contrary, makes it even softer.

Yeast-free bread recipe: let's get started with the preparation steps

Pour the flour into a large bowl and add all the leaven you have to it. I make the ratio of flour and sourdough about 1 to 5. If we take 500 grams of flour, then at least 100 grams of sourdough. After looking at other recipes for yeast-free bread, I realized that the authors use less sourdough. But my recipe has been tested in practice more than once and always worked excellent bread. I also want to note that I don’t use scales and don’t put everything exactly down to the gram. A sense of proportion comes with experience, so at first you can use cups and measuring cups, and then this need will no longer be necessary.

Next, carefully pour water into the bowl with flour and sourdough and knead the dough. It should be quite dense and should not stick to your hands. As a rule, the dough will initially turn out watery and sticky, because the novice baker does not yet have experience and knowledge. But don't be upset if this happens. Just add flour, continue kneading the dough, and bring it to the desired consistency. Perfect dough It should not stick to your hands, it should be soft like children's plasticine, it should be of uniform consistency and density. On average, I knead the dough for at least 10 minutes. I do this by hand, but you can also use various electronic devices. By kneading by hand, I feel the dough and can understand when to add water or flour.

During the kneading process, salt and spices should also be added to the dough. How much and what spices to add depends entirely on your preferences and desires. If you want sweetish bread, you can add raisins and nuts; if you want it more spicy, then garlic; if you prefer spicy bread, then experiment with chili pepper. In most cases, I limit myself to just salt. My advice is to add salt carefully and gradually. Add half a teaspoon, mix well, taste the dough a little. If you feel there is not enough salt, add more. I also used to follow recipes and pour in a tablespoon at once, and as a result I got over-salted yeast-free bread.

As I wrote above, the process of kneading the dough takes me at least 10 minutes. Ultimately, the dough for yeast-free bread should be dense, but at the same time quite soft and elastic. If you stir it, it should easily take any shape and should not crumble or fall apart. If the dough crumbles, it is too dry, you need to add a little water. If the dough sticks very strongly to your hands and utensils, it means it is too wet and you should add a little more flour.

After you have kneaded the dough, form a “bun” out of it, sprinkle with a small amount of flour, cover with a slightly damp towel (you can also use a dry one) and leave in a warm place to rise for 3-5 hours. If you added a lot of leaven, the dough will rise in literally 3 hours; if there is not enough leaven, it can take 10 hours to rise. On average, my dough takes 5 hours to rise. Last time I added a little sourdough and left the dough to “ripen” overnight. It had already risen in the morning and the result was a rather tasty bread. Another tip - don’t add too much starter. Although this will speed up the “ripening” of the dough, it will affect the taste. Your yeast-free bread will have a sour taste, which may not be to the taste of many.

After the dough has risen, place it in the molds and put it in the oven. I usually put it in square shapes, or just bake it round bread on a baking sheet. You can make several cuts on the dough to help it bake better. Also, these cuts will add aesthetic beauty to the finished yeast-free bread.

In the picture you can see how my yeast-free bread rose in literally 4 hours. It has approximately doubled in size. Therefore, when you send it to “ripen”, take this into account so that later you don’t collect the dough on the table and floor :)

The last stage is baking. I set the oven to 200 degrees and put the dough into it. I bake at this temperature for the first 20 minutes, then reduce it to 180 and continue baking for another 40 minutes. The bread bakes for a total of 60 minutes, resulting in a crispy baked crust and all the bread is perfectly baked. I used to bake for 40 minutes, as I read in one recipe, but there was always a taste of raw and sticky dough. I decided to increase the baking time and everything fell into place.

I want to say that for the first time I didn’t get bread, but some kind of incomprehensible hot mass that vaguely resembled bread. I prepared the starter incorrectly, did not follow the recommendations from the recipe, added a lot of water, as a result of which the dough did not rise. But now every piece of bread is something unusual, tasty, soft and aromatic. Therefore, if you don’t succeed the first time, don’t be discouraged, everything comes with experience. But I will still give some useful tips.

Do not add too much sourdough, as it gives the bread a specific sour taste. It’s better to knead the dough during the day, let it rise for 6-8 hours and prepare fragrant yeast-free bread in the evening, than to add a lot of sourdough, and after 2 hours send the dough to bake.
Be careful with salt. Add it gradually. At the same time, knead the dough well and constantly taste it. You can always add more salt, but over-salted dough is much more of a hassle.
Keep in mind that the dough will increase in size by 2 or 2.5 times. Therefore, take suitable dishes so that it does not “run away”.
After you remove the finished yeast-free bread from the oven, cover it with a damp towel and let it cool. If this is not done, the crust of the bread will turn out hard, it will be difficult to cut and will crumble badly. But if you cover it with a damp towel, the whole crust will be soft.

That's probably all. I presented mine yeast-free bread recipe , which I hope many will like. I want to say that I have been preparing this bread for several months now and treating it to my friends and family. Once you try homemade yeast-free bread, you will no longer want to buy unleavened store-bought baked goods.

Oatmeal – 0.5 tbsp.;
Wheat flour – 2 tbsp;
Soda – 1 tsp;
Salt – 1 tsp;
Vinegar 6% - 1 tbsp. l.;
Vegetable oil– 1 tbsp. l.;
Milk – 300 ml.

Cooking process:

Pour all the dry ingredients into the dough container: sifted wheat and oatmeal, salt, soda. Instead of baking soda, you can use baking powder. All ingredients must be mixed so that there are no lumps left.

You need to make a funnel in the center and pour sour milk and vegetable oil into it. Using a spoon in a circular motion, gradually grabbing the dry mixture from the sides, combine it with the liquid.

Make a sticky dough. It should gather into a lump and not spread for several minutes. If the dough does not hold its shape well, then there is not enough flour and you can add 2-3 tbsp. l. The resulting mass must be kneaded thoroughly.

A round baking dish must be lined baking paper. Place the dough on it in one lump and smooth its surface with wet hands.

The knife should be powdered with flour and made deep, cross-shaped cuts. They will prevent cracks in the bread. You can sprinkle oatmeal or wheat flour.

Bake soda bread necessary in an oven preheated to 200 degrees for 45 minutes. Then the oven should be turned off, but not opened. Yeast-free bread should stand in it for another 10 minutes. After this, you need to transfer it to a wire rack and cover with a towel.

After 30 minutes, the soda bread is ready to eat.

It turns out to be quite heavy in weight, thanks to the finely porous crumb.

The crust remains soft and not crispy. Bread made with soda and kefir does not go stale for 2-3 days if you store it in a plastic bag.

Gayane told how to make delicious bread without yeast at home, recipe and photo by the author.

Features of yeast-free bread

As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded using yogurt or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starters are used. It is these products that lift the dough and increase its volume, due to which the bread becomes soft and elastic.

Fans of a healthy lifestyle categorically do not welcome the presence of live yeast in their diet. And such baking is really very healthy. Bread contains cellulose, which has a beneficial effect on peristalsis - you will get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.

Yeast-free bread is really very healthy

Pay attention! The low acidity of yeast-free bread is beneficial for those who have problems with gastrointestinal tract: gastritis or ulcer. Vitamins B and PP contained in this product will relieve you of troubles with your facial skin, hair and nails.

In addition, yeast-free bread, prepared independently, is stored much longer than usual, bought in a store. Of course, if they don’t eat it as soon as they take it out of the oven (most likely, this will happen, I assure you).

Required Ingredients

As in any baking, when making yeast-free bread main ingredient- flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recipe recommendations: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.

For yeast-free bread, use flour of any cereal crops

Since live yeast is not used, plain water not suitable for testing. Instead they use fermented milk products or brines to which soda is added. Yeast-free bread is also prepared with sourdough. Below we will tell you how to do it correctly. If you decide to bake yeast-free bread all the time, you should always have the starter on hand.

Salt and sugar are essential ingredients for the dough. But in this case they only play a taste role. Sugar participates in the formation of dough only when paired with yeast.

Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives greatly increase the benefits of bread for our body.

Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about making sourdough.

"Eternal" leaven

There are a lot of sourdough options to suit every taste. We suggest you start with the simplest but most effective one. It will require:

300 g flour (preferably rye);
300 g of water.

Day 1. Combine water and flour in a deep bowl or saucepan, stir well until the consistency of thick sour cream. Cover with a piece of damp cloth and place in a place where it is very warm and there are no drafts. The preparation should ferment for 24 hours. Stir it from time to time and watch when small bubbles begin to appear.
Day 2. Sourdough needs feeding. Add 100 g of flour and pour in enough water so that the consistency returns to its previous state. Cover the workpiece again and return it to the same warm place for a day. Remember to stir and watch for bubbles.
Day 3. Now you can see with the naked eye that the starter is working. It increased in size and became covered with bubbles. Last time feed it (as in the previous point) and place it in heat again. Check from time to time: You need not to miss the moment when the starter grows to 2 times its previous volume. At this point, the mass needs to be divided in half. You can use one part right away - prepare bread dough on it. Place the other half in a jar, cover with a lid with holes and place in the refrigerator. When necessary, take half of it, feed it again and put it in a warm place.

You should always have starter on hand

That’s the whole secret of the simplest sourdough starter, which will help you for a long time in making tasty and healthy bread.

Sourdough video recipe

Step-by-step recipes for making homemade bread without yeast in the oven

Do you think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also use your imagination, your life will not be enough to try everything. We have selected for you several common, simple and interesting ways preparing such bread.

Classic recipe

Loaf of white unleavened bread

A very simple way to bake delicious bread sourdough with standard set products:

600 g wheat flour;
250 g water;
3 tablespoons vegetable oil;
2 tablespoons sugar;
2 teaspoons salt;
7 tablespoons of sourdough.

To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.

Video recipe for classic wheat bread without yeast

White whey bread

This bread is not only very tasty, but also filling. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:

3 cups wheat flour;
550 ml whey;
2 teaspoons sugar;
2 tablespoons vegetable oil;
2 tablespoons sesame seeds;
2 teaspoons salt;
¼ teaspoon of soda;
9 tablespoons of sourdough.

Please note that flour, whey, butter, as well as the dishes in which you will mix the dough must be warm. To warm up the flour, sift it into a suitable dry container and place in a warm (up to 60 degrees) oven.

Whey bread has been prepared since ancient times

Take a deep bowl or pan, pour 1 cup of wheat flour into it.
Pour wheat flour into the bowl
Place 9 tablespoons of sourdough on top.
Add starter
Now add the remaining 2 cups of flour, salt, sugar and soda. Pour in 250 ml of whey, preheating it, and vegetable oil.
Add other products
Mix all the ingredients thoroughly until the mixture is thick and sticky. To work with it further, you need to thoroughly lubricate your hands. sunflower oil.
Knead the dough
You can bake bread in special forms, and if you don’t have them, then simply form a loaf or small buns with your hands. Line the molds or baking tray parchment paper greased with vegetable oil, spread the dough into equal portions. Cover with a towel and place in a warm place for a couple of hours. During this time, the dough should at least double in volume.
Line the molds or baking sheet with parchment paper
Keep an eye on the dough so it doesn't run away. It is light, quick to rise, and can easily “make legs,” as people say. Even if this happened, don't be upset. Using a sharp knife, carefully trim off any excess dough that has escaped from the mold and make a flat cake out of it. You can bake it too.
Moisten the top of the future bread with water and sprinkle with sesame seeds. Or caraway seeds, flax, sunflower seeds, anise - to your taste. Place in an oven preheated to 200 degrees. Place a tray with water on the bottom tier to prevent the bread from burning and saturate it with moisture during baking. Cooking time - 50 minutes.
You can sprinkle sesame or cumin on top of the bread.
If you like a firm crust, remove the bread immediately after it is baked. You can leave the loaf inside until the oven has cooled completely, then the crust will be soft and tender.
To ensure a firm and crispy crust, remove the bread from the oven immediately.

Look how lively and elastic the bread is. Sourdough paired with whey makes it unusually aromatic, loose, and soft.

On kefir

Kefir has long been known to us for its beneficial properties. In unleavened bread it acts as a leaven. Take the following ingredients:

This recipe makes 4 servings.

Bake the bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait until it cools completely.

Video about making yeast-free bread with kefir

In brine

Spicy and aromatic pickle will become excellent basis for unleavened bread

This bread can taste different every day. This depends on the brine included in the dough. It can be cucumber, cabbage, tomato, infused with dill, cumin, or vinegar. Some people recommend using a brine that is not very sour, others like it more spicy. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:

300 g brine;
120 g peeled rye flour;
350 g wheat flour;
1 teaspoon of soda;
10 g salt;
15 g sugar;
2 teaspoons vegetable oil;
2 teaspoons sesame or cumin.

Heat the brine a little, salt it and add rye flour. Stir and leave the mixture to rise for 20-25 minutes.

Add sugar and start kneading the dough, gradually adding wheat flour. The mass should be soft, slightly sticking to your hands. Cover it and leave it in a warm place.
The dough should double in size. As soon as this happens, place it in the mold with your hands dipped in vegetable oil. Sprinkle with sesame or cumin. Cover with a towel again and place in a warm place for 30 minutes.
Place the pan with the dough in the oven, preheated to 190 degrees. Baking takes about 25 minutes.

You can check readiness by tapping the crust. If the sound is dull but distinct, it means the bread is ready.

Bread in brine rises well and turns out tasty, aromatic, fluffy

With milk

If you don’t have much time, but there are enough products to surprise your loved ones and friends, we suggest you prepare yeast-free bread with milk with vegetable additives.

Required Products:

400 g flour;
50 g oatmeal;
175 ml milk;
175 ml yogurt;
100 g pumpkin;
3 small onions;
100 g of greens;
½ teaspoon salt;
1 teaspoon of soda;
2 teaspoons vegetable oil.

Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.

Peel the onion and pumpkin, chop and fry in oil until soft. Turn on the oven to preheat to 200 degrees.
Prepare roasted onion and pumpkin
Take a large bowl and mix in it the roast, flour, cereal, salt and soda, and chopped herbs. In another bowl, mix milk and yogurt until smooth.
Mix all ingredients in a bowl
Combine all mixtures in one bowl. Stir quickly with a wooden spatula.
Knead the dough with a spatula
Place the prepared dough into a greased pan. Make cuts at the top. Bake in a preheated oven for about half an hour.
Place the dough in the pan and make slits on top
Remove the bread from the oven. It can be served either hot or chilled.
The finished bread can be served immediately

If desired, you can add honey and nuts, cinnamon with vanilla, anise or olives to this bread.

Custard bread

A very simple recipe with a minimum of ingredients and time. You will need:

0.5 liters of boiling water;
flour - how much soft dough will take;
1 tablespoon vegetable oil;
2 teaspoons each of salt and sugar;
sourdough - 8 tablespoons.

Custard-free yeast bread is indispensable in the Lenten menu

This bread is very good with mushroom soups, which are invariably served at the table during Lent.

Whole grain fitness bread

Such bread is unconditionally classified as dietary cuisine because of the included whole grain flour. A very simple recipe, preparation will take you only an hour and a half, of which you personally will have to spend only 20 minutes.

Whole grain yeast-free bread

The following products will be required:

0.5 cups whole grain wheat flour;
0.5 cups wheat flour;
0.5 glasses of mineral water;
4 tablespoons vegetable oil;
4 tablespoons bran;
1 tablespoon of cumin seeds;
0.5 teaspoon of salt.

Set of products for whole grain yeast-free bread

Prepare everything necessary products so that you have them at hand.
In one bowl, mix bran, wholemeal flour and water, add salt. Add wheat flour and vegetable oil there.
Mix all ingredients in a suitable bowl
Mix everything very quickly into a ball of soft dough. Cover with a clean napkin and leave for 15–20 minutes.
Quickly knead the dough and leave it warm for a while
Roll out the dough into a thin layer about 0.5 cm. The vegetable oil in the composition will not allow the mass to stick to the table. If this still happens, pour a handful of flour on the table.
Roll out the dough into a layer
Roll the dough into a roll. Meanwhile, preheat the oven and prepare a baking sheet by lightly moistening it with water. Place the roll on it and bake at 200 degrees for 20 minutes. After this, lower the temperature to 150 degrees and leave the bread to bake for half an hour.
Form a roll from the rolled out layer
When you take the finished bread out of the oven, wrap it in linen cloth (slightly damp), cover with plastic wrap and leave to rest for an hour.
Wrap the finished bread in a linen napkin for a while

Now you can cut whole wheat bread and enjoy its taste.

Bran loaf with soda

This kind of yeast-free bread has been prepared in Ireland for a long time. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:

500 g bran flour;
450 ml kefir (low-fat or completely low-fat);
50 g raisins;
50 g sunflower seeds;
1 tablespoon of wheat flour;
1 tablespoon sesame seeds;
1 teaspoon of soda;
1 teaspoon sea salt.

Before you begin, turn on the oven so that it is preheated to 220 degrees by the time you need it.

Sift bran flour. Pour the bran that remains at the bottom of the sieve back into the flour, add salt and soda. Mix the ingredients evenly.
Mix ingredients in a bowl
Add kefir to the dry product mixture and knead the dough.
Add kefir to dry ingredients mixture
Dry the sesame and sunflower seeds in a frying pan (without oil!).
Roast the seeds in a dry frying pan
Soak the raisins in water for 5 minutes and squeeze.
Soak the raisins and squeeze them out
Add all this to the dough, knead well.
Knead all the ingredients into a dough
Sprinkle a baking dish with a small amount of flour. Place the dough into it, forming a loaf.
Place the dough in the mold
Make a crosswise cut on the loaf, preferably deep. Place the bread in the oven and bake for 45 minutes.
The bread turns out fluffy and crispy

Irish bran bread is ready. You can eat it straight away or let it sit under a damp linen towel until it cools completely.

Rye bread without yeast

For added flavor and aroma, you can add pumpkin or chickpea flour to this bread.

So, you will need:

3 cups rye flour;
1 cup flaxseed flour;
0.5 l of sourdough;
1 glass of water;
3 tablespoons sugar;
0.7 teaspoon salt;
1 teaspoon vegetable oil.

Corn yeast-free bread

Yeast-free corn bread came to us from Italy

This recipe for yeast-free bread came to us from sunny Italy. The preparation method is simple and quick, and the taste is gentle, like a Mediterranean breeze. You will need:

360 g corn flour;
360 g wheat flour;
2 tbsp. l. Sahara;
1 tsp. salt;
1 tbsp. l. ;
240 ml milk;
1 cup sour cream 15%;
3 tbsp. l. olive oil in the dough and 1 tbsp. l. for greasing the baking sheet;
1 large egg.

Instead of olive oil, you can use sunflower or corn oil.

As you can see, yeast-free bread can be tasty and varied, and preparing it at home in the oven is not at all difficult. We hope that among these recipes you will find the ones that suit you best. Tell us in the comments how you prepare bread without yeast. Bon appetit!

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Day 1. In the morning, take not an iron or, better yet, not an enameled one, but a ceramic or, at worst, glass container with a volume of at least 1.5 liters. Pour 100 ml of warm boiled water into it, gradually add 100 g of rye flour, mix so that there are no lumps. Cover with a napkin and place in a warm place. If you make it in a jar, then wrap it in something. Yes, stir not with an iron spoon, but with a wooden spatula or something like that. I stirred with a wooden spoon, and carried out all the manipulations in the jar.

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Day 2. The next morning, bubbles should appear on the surface; if there are none, it’s okay, it just means that the place where you left the container is not warm enough. Add another 100 ml of warm water and 100 g of rye flour, mix well and cover again with a napkin, leave in a warm place.

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Day 3. In the morning we do the same manipulations as the previous morning: add 100 ml of warm water and 100 g of rye flour

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Day 4. In the morning, add 500 ml of warm water and add enough flour to get the consistency of thick sour cream. Leave until the next morning in a warm place.

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Day 5. In the morning, pour 3/4 of the resulting dough into a container where we will knead the bread dough, and add 100 grams again to the remaining 1/4. flour and add enough water to get the consistency of thick sour cream. ****With this 1/4 you will do the same as above to make another loaf 5 days later. I will also note that 1 cup of dough roughly corresponds to 40 grams of yeast, so essentially any other baking can be done using the prepared dough instead of store-bought yeast.*****

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Add salt, honey and butter to the cast dough. Stir until it all comes apart. Then we start adding rye flour. I first stirred with a whisk so that there were no lumps, and when the dough became quite thick, I began to stir with a spoon. ATTENTION! Do not mix the dough with your hands until it becomes stiff! rye dough sticks strongly to your hands, it is difficult to wash it off everything: if it sticks to the sink, to furniture, to dishes and dries out. But it is soaked with water. When it becomes impossible to mix the dough with flour with a spoon, start mixing it with your hands, first opening a stream of water so that you can wash your hands if necessary. Another point: kneading is not a quick task, it took me at least half an hour, and it’s almost impossible to move away from the dough, again due to the fact that your hands are in it, and it’s not easy to wash off. So keep this in mind. Knead the dough until it no longer sticks to your hands. It will still stick, because... This is a feature of rye flour. At the very end, I dumped the dough onto a board sprinkled with wheat flour and kneaded it like this, adding wheat flour.

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When you finish kneading the dough, i.e. when it stops almost completely sticking to your hands, you need to form a ball out of it, place it on the board and cover it with a napkin so that it does not get dry. Leave all this in a warm place for 3 hours. I did so, but when it came time to transfer the future bread onto a baking sheet, it still stuck to the board from below, no matter how much I sprinkled it with flour. The fact is that while the bread sits for 3 hours, it takes on the desired shape on its own, cracking on top, and if it sticks and you start to tear it off, the shape is lost. Therefore, next time I will place the ball of dough immediately on a baking sheet greased with sunflower oil, which is what I advise you to do.

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In 3 hours. When the bread takes the shape it needs, it can be baked. Preheat the oven to 220 degrees. If the dough is not laid out on a baking sheet, place it after greasing the surface of the baking sheet or mold with oil. The surface of the bread is also greased with sunflower oil. Place in the oven for 40-60 minutes. It all depends on how the dough turns out. So you need to bake at least once to find out how long it takes for YOUR bread to be done. I baked it for 60 minutes, it didn’t burn, it was nicely browned, and there was no dough left on the knife. But I think next time 50 minutes will be enough for my bread. The crust on top will be hard, and you can even knock on it: this means that the bread is ready, as it should be)