Recipe for making bread at home. Proper preparation of Italian focaccia bread

Home-cooked bread - did you just read about it or did you hear from a friend? And it is right that you also showed interest in healthy eating, which is especially in trend now. After all, the majority is increasingly leaning towards food cooked at home from natural products. Even more so when it comes to important product like bread.

Yes, he was the head of everything before. In any case, people who knew a lot said so. After all, bread made at home from proven products has no price. It's much cheaper in every way. Having prepared it, you will perform simple mathematical operations, inhale these most pleasant aromas together with your family, look at the happy faces of your family and understand everything.

Types of homemade bread

Who said that bread in a slow cooker is not the same as with traditional ways? Experiment and get the taste you want! After all, bread can turn out different:

Darnitsky bread

Normal (white, gray, rye).
From different types flour (wheat, rye, corn, barley, oatmeal, buckwheat, etc.).
With different fillers (seeds, nuts, dried fruits, etc.).
Sweet and unsweetened.

So, I will tell you how to bake healthy and delicious bread at home.

flour requirements

This is not someone's notion - the quality and appearance of this product. After all, a lot here depends not only on where and in what to bake homemade bread. So, how do we need flour for this or that bread - white, rye, gray, etc.

Wheat . For baking white bread requires flour of the highest and first grade, made from durum varieties wheat. The bread is soft and evenly porous. If cooked from flour of the 2nd grade and with bran, it will not be so tender, but wonderful bread, rich in minerals and vitamins.
barley flour . And then there's the gluten deficiency. Bread from it turns out flattened. And he will quickly become stale.

Bread from barley flour

. Due to the content in it of substances that interfere with the formation of gluten, such bread is denser. Want more fluffy bread? Add wheat to rye.
Corn flour . It does not contain proteins that form gluten. That is why it is desirable to add proteins or baking powder here. With the introduction of yeast into the dough, wheat flour must also be added here.
Oatmeal and buckwheat flour . If you add wheat flour to this type, then gluten will be present in the dough. Such bread will be unusually tasty, fragrant and with a crispy crust.

With buckwheat flour

Ways to make bread at home

This is another plus in favor of making bread at home. After all, there are enough ways to bake bread. And it's not just about what to bake on - with yeast, soda or something else. And not about what to put in the first place - dry ingredients or pour them into liquid ones.

For baking can be used:

Dough in a multicooker

Russian oven.
Oven.
Bread maker.
Multicooker.
A frying pan and even a fire, etc.

Recipe for homemade white bread in a slow cooker - a step by step recipe with a photo

A loaf of white bread is a traditional attribute of our menu. Just do not think that you will not be able to cope with such a task. Even if you do not have an oven, bread maker or oven, take a slow cooker. You will enjoy both the process, which will last about two hours, and the result!

Ingredients:

Wheat flour - 550 g
Water - 325 ml
Yeast (dry) - 2 tsp
Salt - 1 tbsp. l.
Sugar - 1 tbsp. l.
Vegetable oil - 2 tsp

Making delicious homemade white bread

We heat the water to a hot state and dissolve salt and sugar in it first.

Step 1: Sugar and Salt

Mix this solution with yeast.

Step 2. Yeast

It is necessary to mix everything again and remove - the yeast should come up, giving foam. Then add the butter here and, after sifting the flour, pour it into the bowl.

Step 3. Flour

Now you can turn on the multi, let it warm up. And we knead the dough so that the bun is tighter. First in a bowl, and then on the board, adding flour,

Step 4. Gingerbread Man

That's all. You can put the dough in a bowl, grease it with oil, and let the dough rise - any way is good, as long as there is a lot of heat. And bake on the "baking" mode. A slow cooker is not an oven, and beautiful hat will not work. But don’t be upset - take the loaf out of the bowl and turn it over on the other side, bake for another 15 minutes. This is how the “tanned” shade will turn out.

Step 5: Flip

How to bake homemade rye bread - my favorite recipe

This type of bread has always been a welcome guest on the table. How is it prepared? With yeast and sourdough. As a base, wheat and rye flour is taken here. And they bake rye not only in the oven or bread machine, but also in a slow cooker. Offer several recipes for making rye bread

Rye homemade bread

In a bread maker . Everything is quick and simple - and kneading is done, and baking, and a minimum of dishes are used.

Ingredient:

Rye flour - 1.5 cups
Yeast - 1 tsp
Olive oil - 1 tbsp.
Serum - 1 cup
Sugar
Cumin - optional

How to make homemade rye bread - a time-tested recipe

Having laid all the products in the bread machine, select the “Rye bread” mode. Cover with a lid and that's it. After 3 hours, a fragrant loaf is on your table.

. No less convenient and simple way. Now make sure of this by preparing bread with a pleasant aroma. Please note that such a dough does not rise well, so rye dough can be diluted with wheat flour.

Rye bread with lard

Ingredients:

Rye flour - 700 g
Wheat flour - 2 tbsp. (may be in half)
Yeast (dry) - 2 tsp
Milk - 2 cups
Salt - 2 tsp
Sugar - 2 tsp
Vegetable oil - 100 ml
Garlic - 2 cloves (optional)
Coriander - a little (optional)

Cooking a delicious recipe for homemade rye bread

Slightly warming the milk, combine it with salt and sugar, and then with butter. Let all this stand for half an hour, after which we will send the dough to a mixture of flour and finely chopped garlic and coriander. The dough is not cool knead on the table, poured with oil. Then we send the dough to a preheated multicooker in the "heating" mode for half an hour. After that, setting the cartoon to the “baking” mode, we bake for an hour.

In the oven . Aromatic, tasty, healthy Rye bread obtained in the oven. Recipes for its preparation - the sea. I will offer some of the most popular and original.

With flax seeds (or cereal mixture). 600 g of a mixture of wheat and rye flour(1:2) mix with 150 g of flax seeds, and then pour 40 g of fresh yeast prepared from water and sugar (in a spoon) here. As soon as this mass rises, pour a glass of water into it, 50 melted margarine, add a spoonful of salt. Let's knead a stiff dough. After an hour and a half, knead again and send it to the mold. Turn on the oven and bake the bread for about forty minutes. You can sprinkle the bread preparation on top with a cereal mixture.

Yeast-free soda dough. Quickly knead a stiff dough from a glass of kefir, 1 tablespoon of vegetable oil, 500 g of rye flour mixed with soda (1 tsp) and nuts (100 g). Having sent the dough into a mold covered with foil, bake the bread for half an hour in the oven. Then, removing the foil, bake for another quarter of an hour. for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Serum. Mix with sugar and 20 g of pressed yeast a glass of whey. After two hours of standing in the heat, pour the dough into 500 g of a mixture of rye and wheat flour, add 1 tbsp each. margarine and vegetable oil, 1 tsp. salt and a clove of minced garlic. After two hours, roll out the bun and, flattening it, put it on proofing. After 40 minutes, send to the oven for 40-45 minutes.

Focaccia - Italian bread with sun-dried tomatoes

Unique food for those who love experiments and first courses, sauces and sandwiches. Fragrant Italian bread is tasty and satisfying.

Ingredients:

Water - 200 ml
Flour - 2.5 cups
Vegetable oil - 3 tbsp.
Yeast (dry) - 2 tsp
Salt - 1 tsp
Sugar - 1 tbsp.
Dried tomatoes
Spices - to taste

Proper preparation of Italian focaccia bread

Prepare a dough by mixing sugar, yeast and a little flour. After twenty minutes of standing in the heat, pour the oil. After stirring everything, pour flour gradually. Knead the bun with oiled hands. Let it stand in a warm place for forty minutes. After you knead the bun, roll it out to a thickness of 2 cm and sprinkle sun-dried tomatoes and spices. Let's roll it all into a roll, twist it in a spiral and send it to a bowl, greased with oil. Let it fit in the heating mode. And we bake the bread in the “baking” mode for 45 minutes on one side and 15 on the other.

Yes, experiment home baking bread is endless. But, I will clarify, this must be done, having already become acquainted with the basics. In the meantime, so that you and your family rejoice every time you bake bread, try to stick to the recipe and tips.

We take the freshest products, especially yeast.
Yeasts are more likely to take dry yeast.
We always sift the flour.
Even if rye bread or corn bread, it is prepared on the basis of wheat flour, adding other types for taste.
We always make a dough, not really experimenting with sourdough (it’s better to stick to the recipe).
Bread, more precisely, the dough loves heat!
Do not forget to cover the bun (if you are not proofing in a slow cooker or bread machine) with a towel or a clean cloth.
We carefully knead the dough, without this the bread will not turn out magnificent.
The kneading, more precisely, the shape of the kolobok, must be monitored. It should be round (not in any other shape!) and resilient.
When laying products, the recommendations of the manufacturers should be followed. So, in a slow cooker - these are the same rules, in bread machines, gas ovens etc.
You can make notches on the top.
We put the bread only in a heated oven.
We do not open the oven, cartoon, etc. until the end of the program - the bread may settle.
Do not cut freshly baked bread right away.
Do you want the crust to be crunchy? Sprinkle hot bread cold water and cover with a towel.
Always cook in a good mood.

Without a doubt, there are many more recipes for making bread at home. If you want this, you can learn how to bake any kind of bread for the joy of yourself and your loved ones.

Culinary Etude 24.01.2018

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

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

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

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

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

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

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

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

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

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

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

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

The most famous bread recipe in the oven

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

Poolish Ingredients

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

Dough Ingredients

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

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

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

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

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

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

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

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

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

Fold into an envelope with a spatula.

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

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

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

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

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

Replace the lid, return the mold to the oven.

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

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

Wheat bread at home. Simple, tried and tested recipe

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

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

Dough Ingredients

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

Yeast Water Ingredients

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

Dough Ingredients

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

How to bake in the oven

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

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

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

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

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

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

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

Recipe for yeast-free bread at home

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

I just want to introduce you unleavened bread- We'll bake it on soda. Soda country bread is very popular in Ireland. For beginners in baking - a real find!

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

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

Ingredients

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

How to bake

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

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

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

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

Yeast-free bread at home on hop sourdough

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

Ingredients

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

How to bake

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

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

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

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

Sourdough for homemade hop bread

Ingredients

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

How to cook

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

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

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

Borodino bread at home according to a 1940 recipe

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

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

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

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

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Store-bought bread will never be tastier than homemade - it is not so fragrant, soft, and a day after purchase it becomes completely stale so that it can be safely thrown away.

But most women do not know how to bake loaves at home, although there is, in fact, nothing difficult in this. In addition, in bread cooked in own oven, you can always add spices, cheese or sausage to give it a special taste.

This article provides affordable easy homemade bread recipes and some tips to help you bake a delicious loaf the first time. A novice hostess can bake not only wheat loaves, but also:

In addition, there is a cooking method without the use of yeast, which will also be discussed below.

Step by step recipes for delicious homemade bread in the oven

In the beginning, it should be noted that for the preparation of this kind of baking, it is always necessary to purchase high-quality flour. In addition, the yeast used should always be as fresh as possible. If these two points are observed, you can get soft and tasty bread.

Simple by leaps and bounds

The first recipe is dedicated to a simple bread, but very soft and airy. The aroma from its baking will pleasantly spread throughout the kitchen. This recipe can be called a "template" for baking simple homemade bread.

The consistency of the dough should ideally resemble heavy cream. 1.5 kg should give just such a result, but if this is not enough, then there is nothing wrong with adding a little more.

Flour - 1.5 kg;
Salt - 2 tsp. spoons;
Yeast - 1 table. spoon;
Water - 1 l.

Sift flour, then add butter and salt. It will be most convenient to take a large bowl for this procedure.

Yeast is preliminarily placed in heated water, and when it becomes liquid enough, it must be poured into a bowl of flour. Now all the ingredients are thoroughly mixed for a quarter of an hour.

After an hour and a half, the kneading procedure is repeated, then the dough needs to be given a few more hours (ideally - 180 minutes) in order for it to infuse. During kneading, the mass must be pressed down and carbon dioxide will come out of it.

The dough is distributed into bread pans, if there are none, then neat loaves can be manually formed.

For another hour, the mass should be infused in the form, and after that it is time to bake - the bread forms are placed in the oven preheated to 180 degrees for an hour.

This is the most common recipe, but really delicious bread to which you can add cheese if you wish. To do this, the easiest way is to rub it on a still warm loaf.

We offer you to watch the video so that you can see all the stages of making such simple bread at home:

Useful rye

Rye bread is considered more dietary. To cook it at home in the oven you need:

Flour (rye and wheat) - 1 kg each;
Yeast (it is better to use dry) - 1 table. spoon;
Water - 1.5 l;
Sugar - half a table. spoons;
Salt - 2 tsp. spoons;
Sunflower oil. - 1 table. spoon.

Baking rye bread at home in the oven is practically no different from the first recipe.

Water must be heated to room temperature, then pour it with yeast, previously mixed in one container with sugar.

After let it brew for a quarter of an hour.

Sift both types of flour and place in a suitable bowl.

Add a little oil (vegetable) and a couple of pinches of salt.

Gradually start pouring in water with yeast, while stirring.

Knead the mass and let it brew for 1 hour in a warm and dry place, while covering the container with a towel (can be placed in a plastic bag).

Lubricate the form for future loaves with oil, place the dough there and leave for 30-40 minutes, covering with a special film for baking.

At this time, let the oven heat up.

Bake bread at 200 degrees for 40-50 minutes.

IN rye products for a spicy taste, one head of garlic is sometimes added.

Without yeast on kefir

This budget recipe for making loaves with a crispy crust and amazing aroma. For him you will need:

300 grams of flour (wheat);
1 teaspoon a spoonful of soda;
200 milliliters of kefir (you can measure with a glass);
1 teaspoon a spoonful of salt.

The consistency of the dough should be about the same as in the manufacture of pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After that, kefir is already added.

What happened, stir with a spoon, and then carefully knead with your hands for ten to fifteen minutes. The mass sticks strongly to the hands, but you can’t add flour during the cooking process, but you can grease it with oil.

Heat the oven to a temperature of 200 degrees, place the dough in a baking dish, pre-lubricated it too. Such bread is baked on average from 40 to 50 minutes. It is best to check readiness with a thin wooden stick.

Borodinsky

Borodino loaves are very useful and have piquant taste. Cooking such bread at home in the oven requires the use of the following products:

Rye flour - 3.5 cups;
Wheat flour - 2 cups;
Yeast - 2.5 tsp. spoons (better take dry ones);
Sugar - 3 table. spoons;
Sunflower oil - 1 table. spoon;
Salt - 2 tsp. spoons;
Ground coriander - 1 table. spoon;
Natural cocoa - 3 table. spoons;
Water.

The consistency of the dough should be liquid, like sour cream. To achieve this, rye flour (1.5 cups) must be mixed with water at room temperature.

Then add yeast (half a teaspoon) and sugar (1.5 tablespoons) to the resulting mass. Since Borodino bread requires sourdough, after completing these steps, the bowl of dough should be placed in a dry and warm place for 2-3 days.

Wheat flour must be sifted and mixed with the remnants of rye in a deep bowl. Then gradually add boiled water.

Add the remaining sugar, yeast, cocoa, a pinch of salt, coriander, butter and a tablespoon of pre-prepared sourdough. Whisk all ingredients thoroughly for 10 minutes.

Put in a mold, cover it with a clean towel and wait about two hours, allowing the future loaf to brew. At 180 degrees in the oven, Borodino bread is baked for half an hour.

Dark bread is served with all soups, it will be especially tasty with borscht and cabbage soup.

By the way, each hostess prepares Borodino bread in her own way and find the very one standard recipe its preparation is very difficult. You can only choose the most suitable for yourself.

Therefore, we suggest watching another video recipe. Perhaps you will like it more.

Baking bread in an electric oven at home

For an electric oven, you can use any of the recipes that were listed above. Several important rules must be followed:

To prevent the bread from burning from below, it must be placed on a baking sheet, previously sprinkled with coarse salt. Dampened paper or special foil will help protect the loaf from burning the top;
The classic baking temperature in electric oven products of this type are considered 180-200 degrees. This rule applies to the intermediate level;
If you splash boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can still use a bowl of boiling water set before baking.

Having learned how to bake bread, you can safely start cooking various pastries: pies, pies, cakes and any other. Start with pies! french quiche: recipes open pie. All the neighbors will come running to you to find out what smells so delicious!

Sometimes it happens that you want something tasty, but you are too lazy to go to the store. Then we start improvising. Surely the recipe for sweet baked apples in the oven, described here, appeared that way.

Love mushrooms? Yes, it's rare to find people who don't like them. Their ways cooking there is a mass. For example, mushroom sauce. Various recipes are described here. All gourmets are delighted with them!

So, as a result, we can take a few really useful tips which are especially useful for novice housewives:

The easiest way to check the readiness of bread is with a wooden stick. As an alternative solution, you can use a regular match. If, after piercing the loaf, there is no dough left on the stick, then the pastry is ready;
Add from yourself various ingredients You can, after testing the initial recipe and achieving the correct result. Otherwise, it may not come out very tasty;
During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
You can replace yeast with ordinary kefir - cheap and tasty;
It is important to use only high-quality and fresh ingredients, especially flour. If you neglect the freshness of products for making bread, then it will not turn out to be the most successful;
In order for the yeast to rise faster, the dough must be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other thing suitable for this.

If you follow all these rules, then you can cook really tasty and lush bread in the oven at home.

To prepare delicious bread, you do not need to buy special equipment, it is easy to cook in the oven. You can purchase a baking dish or form a round loaf. Read the article and choose your favorite bread recipe in the oven at home.

To make rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For more fast food yeast is used.

Ingredients:

water - 400 ml warm;
sugar - 1 tbsp. spoon;
salt - a spoon;
rye flour - 300 g;
sunflower oil - 2 tbsp. spoons;
wheat flour - 300 g;
dry yeast - 10 g.

Cooking:

Pour into a bowl warm water, pour salt, yeast.
Add sugar. Mix.
Hold for a quarter of an hour. During this period, the fermentation process will occur, a foamy “cap” will appear on the surface.
Pour in sunflower oil, stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will be tough. Cover with a package. Set aside for a couple of hours.
The mass will increase the volume by a couple of times.
Knead. Put in the form. Cover with a package. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In the baking business, it is important to observe the temperature regime when preparing the dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of products. Without the use of yeast, a healthy and tasty product is obtained.

Ingredients:

flour - 300 g wheat + a little more for kneading;
kefir - 300 ml;
salt - 1 teaspoon;
soda - half a teaspoon;
sugar - 1 teaspoon.

Cooking:

Prepare a container.
Pour a spoonful of kefir into soda, thereby extinguishing it.
Send to flour.
Pour in kefir.
Knead the dough, adding flour as needed.
The mass should not stick to the hands, but do not overdo it with the addition of flour.
Now the test needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round loaf.
Slash the top with a knife.
Sprinkle with flour.
Put in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer, if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light, porous. The mass will rise well, the crumb will come out loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and good option sure to be delicious.

Ingredients:

water - 150 ml in a warm state;
yeast - 15 g fresh;
boiling water - 150 ml;
sunflower oil - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
wheat flour - 410 g.

Cooking:

Pour flour into boiling water wheat variety(50 g).
Rub the mass with a spoon, leave to cool.
Crumble the yeast into a bowl.
Pour sugar (st. Spoon), salt. Grind.
Pour in warm water.
Pour flour (50 g).
Mix. For best effect use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into a container.
Pour in the broth, stir.
Lay out the tea leaves of flour.
Mix, add oil.
Send the mass to the table. Sprinkle the rest of the flour, knead the dough. Keep an eye on the consistency, the entire volume may not be needed. You should get a smooth, soft, springy texture.
Roll into a ball.
Grease the container with oil, place the ball, cover with foil.
Remove in heat, avoid air flow, leave for an hour.
Roll out with a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting the mode to 180 degrees in advance.
It is better to use a special rectangular shape designed for bread. Coat it with oil.
Move the workpiece, cover. Set aside.
After half an hour, it will grow and can be put in the oven.
After 30 minutes, a golden crust will appear, get it.

How to bake on sourdough?

To successfully turn out bread, all products must be weighed.

Ingredients:

flour - 45 g, you should opt for whole grain;
salt - 11 g;
wheat flour - 340 g;
warm water - 330 g;
sourdough - 210 g.

Cooking:

Prepare a tall dish, pour the indicated flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Mix for a few minutes.
Twist to make a ball. Return to the bowl, cover with a bag.
After an hour and a half, stir and cover again for an hour.
Twist the ball, place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife, cut the dough.
Heat the oven to 250 degrees.
Place a baking sheet.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very flavorful crunchy bread.

Ingredients:

loaf of bread with bran - 1 pc.;
butter - 75 g;
parsley;
cheddar cheese - 100 g;
garlic - 2 cloves.

Cooking:

Rinse parsley, dry, chop.
Finely chop the peeled garlic.
Use softened butter. Mix with garlic and herbs.
Make cuts in the loaf one and a half centimeters, without cutting completely.
Place the filling in the slits.
Grate cheese, sprinkle on each slice.
Wrap in foil.
Put in the oven.
Heat oven to 200 degrees.
Time is a quarter of an hour.

Whole wheat bread

Most useful view of bread. Well suited for those who pay attention to the figure.

Ingredients:

whole grain flour - 620 g;
salt - 3 g;
boiled warm water - 250 g;
granulated sugar - 5 g;
yeast - 3 tsp.

Cooking:

Place yeast in water, salt, pour sugar. Mix.
Pour in flour (more than half).
Knead the dough.
Cover with a package.
Leave for an hour and a half. The place must be warm.
After the mass grows, fill in the rest of the flour.
Knead.
Grease the form with oil.
Post the workpiece.
Cover with a package.
Give me another hour.
The oven must be set to 200 degrees.
Submit a form.
Wait 2/3 hours.

On milk

Delight your family with natural, unadulterated bread by preparing delicate, airy, fragrant pastries.

Ingredients:

dry yeast - 10 g;
sugar - 1 tbsp. spoon;
sunflower oil;
cow's milk - 300 ml;
flour - 430 g;
salt - half st. spoons;
egg - 1 pc.

Cooking:

Pour salt into warmed milk, add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with foil, place in the oven or any warm place. Hold for about two hours.
Knead.
Transfer to a mold that has been smeared with oil.
Set 180 degrees in the oven.
Cook until golden.

When the bread is cooked, it should be cooled gradually, for example, covered with a towel. Do not put in the cold, this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

Not a single store-bought loaf can replace homemade cakes. Due to being busy, many housewives are afraid to try to cook bread at home. But you can, by spending a minimum of time, prepare soft airy pastries.

Ingredients:

wheat flour - 320 g;
warm water - 210 ml;
sugar - 1 teaspoon;
sea salt - half a teaspoon;
olive oil - 30 ml;
dry yeast - 1 teaspoon.

Cooking:

Pour all bulk products into a bowl, mix.
Fill with water and oil.
Knead. Sprinkle flour if needed.
You will get an elastic workpiece that will not stick to the surface.
Cover with foil, leave.
When the volume has tripled, punch down. It will happen in half an hour.
Twist in the shape of a loaf, cut.
Place on a baking sheet for half an hour.
Spray with water.
Move to oven.
Mode 200 deg.
After half an hour, the surface of the product will be covered with a golden crust. Get it boldly.

Made from corn and wheat flour

This sunny baking With amazing aroma and ideal porous structure.

Ingredients:

wheat flour - 250 g;
oil - 1 teaspoon;
corn flour - 150 g;
yeast - 1 teaspoon dry quick action;
egg - 1 pc.;
warm milk - 250 ml;
sugar - 2 teaspoons;
salt - 1 teaspoon;
butter - 1 teaspoon.

Cooking:

Pour sugar, salt, yeast into the container.
Pour in the melted butter.
Then milk.
Stir, everything should dissolve.
Pour in the egg. Stir.
Sprinkle flour.
Knead. Cover with foil.
Wait an hour.
Crush the grown mass. Sprinkle with flour if needed.
Place in a pre-oiled mold.
Heat the oven to 195 degrees.
Move form.
Cook for half an hour.

With added yeast

Treat your family and surprise your guests festive table fragrant delicious pastries with a minimum content of products.

Ingredients:

dry yeast - 1 teaspoon;
warm water - 350 ml;
salt - 10 g;
wheat flour - 500 g.

Cooking:

Pour water (60 ml) into the bowl, add yeast. Dissolve.
Pour in the remaining liquid.
Salt. Mix.
Mix with flour. Get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover, leave for a couple of hours.
When the volume grows, knead the dough.
Transfer to an oiled mold.
Place in the oven (180 degrees).
Take out after 2/3 hours.

Homemade Borodino bread

By preparing this option, you will get rich taste and the aroma of familiar pastries.

Ingredients:

flour (grade 2) wheat - 170 g;
sea salt - 1 teaspoon;
rye flour - 310 g;
rye malt - 4 teaspoons;
honey - 2 teaspoons;
sunflower oil - 2 teaspoons;
pressed yeast - 15 g;
cumin - 1 teaspoon;
water - 410 ml;
coriander - 2 teaspoons.

Cooking:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, pour in honey, crumble the yeast and mix.
After a quarter of an hour, the mass will grow in volume.
Pour flour into a high container, salt. Stir.
Pour in yeast base. Place the malt that has been brewed. Top up the rest of the water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, remove into shape.
Sprinkle with cumin, then coriander. Press lightly.
Insist 2/3 hours.
Heat oven to 180 degrees.
Place the form.
Cook for about an hour.

Food prepared by one's own hands, even the simplest, is always tastier than store-bought. For this reason, housewives try to master the culinary field as much as possible and learn how to cook everything, right down to bread. Previously, it was made in a Russian oven, today there is a special device- bakery. However, the oven will cope with this task no worse.

Baking bread at home

The purchase of a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you often want to cook such a product, it is better to try baking bread at home in the oven. Basic ingredient list for short:

Wheat flour;
water;
salt;
yeast.

It is relevant for almost any recipe, including corn or rye bread, where wheat flour will still be the basis. However, it is possible to replace yeast with sourdough, water with milk, the introduction of herbs, butter, eggs, etc. Before you start learning even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, setting temperature regime.

Dough

Firstly, the use of wheat flour is mandatory, even if you cook Borodino black bread - without it, pastries will not rise. Secondly, pay attention to the yeast - they must be fresh, better alive: with dry ones, the rise is worse. After that, you can figure out how to knead the dough. Several conditions:

The dough must be kneaded by hand. Even if you have a special nozzle for a food processor, after it you need to work on your own for 2-3 minutes.
The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
Do not use more flour than necessary: sticking of the dough at the initial stage of kneading - lack of air.
After kneading, the future loaf is left under a towel for several hours and crushed. This stage requires caution: a warm-up is a light movement that releases oxygen. If you knead hard with your hands, the bread will be heavy.
After kneading and shaping, the proofing stage begins again - a short but mandatory one. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

Professionals assure that home baking you need a very powerful oven, and for bread this is especially true. Very demanding on this parameter italian recipes, however, even Borodinsky, familiar to a Russian person, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. At the same time, the oven is heated in advance, for 40-60 minutes.

Recipes

Is it difficult to bake such a product directly to you, you can find out only by trying to do it at least once. The recipes below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - especially for homemade sourdough. The secrets of professionals and detailed photos most important steps.

rye

Nutritionists call such a product one of the most useful, along with. If a person cannot completely do without bread, but wants to minimally harm his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, malt. How to cook homemade in the oven? Carefully study the technology below.

Ingredients:

curdled milk - 200 ml;
live yeast - 20 g;
granulated sugar - 1 tbsp. l.;
rye and wheat flour - 250 g each;
salt - 1 tbsp. l.;
vegetable oil- 1 tbsp. l.

Cooking method:

Make a dough by mixing sugar with yogurt and adding live yeast here, which you need to knead a little with a spoon. Cover the container with a towel, let its contents stand - if the kitchen is warm, an hour is enough.
When the dough comes up, sprinkle the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among themselves. Knead by hand - it's safer.
Enter salt, vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
Preheat the oven to 230 degrees, bake for 40-45 minutes.

Yeast free

One way not to use yeast is to make sourdough, but there are so many complications with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - to work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. Grade 2, or add a little spelled or rye.

Ingredients:

serum - 350 ml;
flour - 600 g;
soda - 1 tsp;
seeds - a handful;
salt - a pinch;
bran - 1 tbsp. l.

Cooking method:

Mix loose products separately, carefully add whey.
If the dough sticks to the spoon when kneading, add a little more flour.
Form a large bun, let stand for half an hour on a baking sheet.
Bake at 240 degrees for 18-20 minutes.

On kefir

This type also exists, but is determined not by calorie content, but by the absence of yeast. It is well stored, and in structure and taste is not inferior to classic options. This yeast-free bread on kefir in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened muffin.

Ingredients:

kefir - a glass;
wheat flour - 2 cups;
soda - 1/2 tsp;
salt - 1 tsp;
sugar - 2 tsp;
sunflower oil - 1 tbsp. l.

Cooking method:

Sift flour, mix with soda, sugar and salt.
Warm milk, add to dry ingredients.
Moving clockwise, mix all the ingredients. When the dough, as a result of these actions, becomes homogeneous, takes the form of a coma, it must be kneaded for another 5 minutes.
Add oil, knead for another minute. Leave for an hour.
Knead, form a thick tall loaf. Make cuts.
After half an hour proofing, bake on a baking sheet with parchment for half an hour at 190 degrees.

sourdough

This method of preparation was used for black Darnitsa bread, which was considered very useful. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has a smell of rotting grass and a porous structure. If the aroma is weak, discard half of the volume and add the same amount of flour with water as the original.

Ingredients:

peeled rye - 540 g;
wheat flour - 200 g;
warm water - 380 ml;
salt - 7 g.

Cooking method:

Combine 65 g of rye flour and water, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
Infuse it for 3-4 hours at 30 degrees, after increasing the volume add the sifted flour (all), salt, add the remaining water.
Knead a homogeneous dough, then work with it for another 2 minutes. Cover with a towel, let rise for an hour at 30 degrees.
Treat the mold from the inside with oil, fill rye dough. Align the top. Let stand 1.5-2 hours.
Baking is carried out at 250 degrees. After 15 minutes, the temperature is lowered to 220 degrees. Cooking time - one hour.

White

The most delicious bread for most people is white, made from premium flour, with the addition of milk and butter. Possessing a delicate crumb, crispy crust and incredible aroma fresh homemade pastries. It is easy to prepare such a product, but for more interesting taste Sprinkle it with sesame seeds. They can be lightly fried beforehand to enhance the flavor.

Ingredients:

wheat flour - 650 g;
butter - 50 g;
milk - 150 ml;
water - 150 ml;
salt - 1 tsp;
dry yeast - 10 g;
vegetable oil - 1 tsp;
egg 2 cat.;
sesame - 1 tbsp. l.

Cooking method:

Warm milk with butter and water. Add yeast, leave for half an hour.
Mix all dry ingredients except sesame seeds. Combine with dough, add vegetable oil, beaten egg.
Knead the dough for 7-8 minutes.
Let stand for 3 hours, kneading the dough twice during this time.
Sprinkle the formed rolls with sesame seeds.
Bake at 190 degrees. Cooking time - 40 minutes.

with cheese

This recipe is typical of Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to cook ciabatta, are intimidated by the long proofing time and many difficult conditions. However, it is worth making your own Italian flavored homemade bread with cheese, and you will no longer look at store-bought ciabatta.

Ingredients:

dry yeast - 7 g;
flour 00 - 50 g;
premium wheat - 220 g;
warm water - a glass;
salt - 1 tsp;
extra virgin olive oil - 2 tbsp. l.;
a sprig of thyme;
Parmesan - 50 g.

Cooking method:

Pour water over yeast granules, stir.
In a bowl, flour sifted three times (both types), salt, butter, chopped thyme, finely grated Parmesan.
Pour water with yeast in very small portions, otherwise gluten will not stand out.
It takes exactly 7 minutes to knead the dough for ciabatta with your hands, as the Italians do: spreading your fingers, “stepping” on it with your palm, releasing air.
Tighten the bowl with cling film, let the dough stand for 12-16 hours.
Divide into 3 parts, form rectangles.
Each stretch on wooden board, take the ends, fold them to the center. Repeat this action three times.
Let stand for 1.5-2 hours, during which time the oven warms up to 250 degrees.
Put a bowl of boiling water on the lower level. On the central one - the future ciabatta.
Bake for 15-20 minutes, cool on a wire rack, wrapping with cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they remember the small loaves of Borodinsky sprinkled with herbs (mainly cumin). Classical soviet recipe very energy-consuming, requires sourdough, so for a trial home experiment it is better to take a light version. Such bread is baked for the first 10 minutes with steam.

Ingredients:

wheat flour - 200 g;
rye - 400 g;
malt - 30 g;
apple cider vinegar - 10 ml;
coarse salt - 1 tsp;
sugar - 1 tbsp. l.;
dry yeast - 2 tsp;
ground cumin and coriander seeds;
vegetable oil - 2 tbsp. l.

Cooking method:

Dilute the malt with water to get 410 ml of liquid.
Mix all dry ingredients.
Combine with oil, vinegar and malt. Knead by hand for 4-5 minutes.
Give the dough an hour to stand, knead.
Transfer to the form, leave for another half hour.
Spray with water. Sprinkle with coriander and cumin.
Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

On milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, golden smooth surface and creamy aroma. The product is being prepared very quickly, so inexperienced housewives this recipe on milk is recommended as a "launching pad" for culinary experiments. Additionally, dry herbs can be used.

Ingredients:

milk - 250 ml;
dry yeast - 1 tsp;
sugar - 2 tsp;
salt - 1.5 tsp;
wheat flour - 350 g;
butter - 10 g.

Cooking method:

Warm milk, add butter to it.
Mix dry ingredients, combine with liquid part.
Knead the dough for 10 minutes, cover with cling film.
After 2 hours, knead, divide into 3 parts.
Form round rolls, send to bake with steam at 190 degrees for half an hour.

Fast

Most of the above photo recipes could convince you that homemade bread in the oven requires almost a whole day to do it alone. Professionals, on the other hand, assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this occupation, since it does not need a long proofing. How is such a product prepared and what nuances does it have?

Ingredients:

warm boiled water- cup;
dry yeast - 1 tsp with a slide;
wheat flour - 320 g;
sugar - 1 tsp;
salt - 1 tsp

Cooking method:

Combine all dry ingredients, mix very well.
Pour the dry mixture with warm water, make a soft but elastic ball with your hands, which should look like in the photo - an ideal even ball that holds its shape.
Let it stand at 20 degrees for about half an hour (you can leave the bowl under the battery).
Gently knead, form a round ball. Make several shallow cuts with the back of a knife on top.
After 20-30 minutes of proofing, grease the surface with milk, bake for half an hour at 200 degrees.

corn

In the photo, such a product looks more like an appetizing one. sweet cupcake than the usual bread. The pastry is very delicate, so it is well suited not only for lunch, but also for making sandwiches with jam, chocolate paste, soft cheese. How to bake bread from without using wheat? The instructions below will explain this in detail.

Ingredients:

dry yeast - 1 tbsp. l.;
corn flour - 300 g;
eggs 2 cat. - 2 pcs.;
butter - 120 g;
salt - 1/2 tsp;
milk is a glass.

Cooking method:

Mix dry ingredients.
Beat eggs, add warm milk.
Butter melt and cool slightly.
Combine all ingredients and gently knead the dough.
Fill them with a rectangular shape covered with parchment.
Warm up the electric oven for half an hour to 200 degrees. Send the bread to bake for half an hour.

Baking is very capricious, so without knowing some professional secrets, how to cook the most delicious loaf, not enough:

Take the highest grade flour, where 10.0-10.3 g of protein.
Dry yeast is diluted only with warm water - no boiling water!
The most magnificent and fastest homemade bread tends to be obtained on a special baking stone, which is placed on a grate and heated along with the oven. If there is no baking stone, you can take a flat sheet of fireclay clay, but without glaze.
You can cut the loaf only after cooling, otherwise the crumb will begin to stick together and reach for the knife.