Making homemade bread. Delicious homemade bread in the oven without a bread machine - step-by-step recipe

Do you like to cook homemade cakes? Try creating a loaf of your own bread! A piece of fragrant fresh bread will always come in handy for sandwiches for breakfast or an afternoon snack. So now we will learn how to bake homemade bread in the oven and get to know the most accessible recipes homemade bread with and without yeast, wheat and rye.

Which raw materials to choose?

Of course, only benign ones. This rule applies not only to the main components, but also to additional ones.

Additional Test Components

As a bread enrichment healthy ingredients take according to your taste:

chopped vegetables (zucchini, pumpkin, carrots, onions, a variety of fresh chopped greens);
spices and seasonings (dry spicy herbs, cardamom, turmeric, cinnamon, nutmeg, ginger, coriander, cloves, allspice, Cayenne pepper(not for everyone), mustard);
seeds (sesame, sunflower, fennel, cumin, dill);
nuts whole or ground, crumbs can be large or small (almonds, peeled with boiling water, walnuts or pecans, peanuts, brazil, hazelnuts or pistachios);
add sesame, flaxseed, olive or corn as fat to the dough vegetable oil;
a little alcohol, just a couple of drops is enough for 1 kg of dough (white table wine, rum, cognac), if you decide to add cognac, be prepared that the bread crumb will turn a little grayish.

These flavoring and aromatic products are added both to the dough during kneading and when shaping the product. It is also possible to apply seeds or pieces of fruit to the top surface before placing the dough on proofing (rising the dough in a warm place before directly Bread at home (in the oven) will be original and individual with any of the above additions.

Homemade bread recipe

So, let's prepare quick bread in the oven. The recipe is quite simple, but it is recommended to strictly follow the recipe so that the yeast in the dough begins to “work” in time and the finished bread comes out fluffy and soft.

Products for the recipe:

milk - 250 ml, or a mixture of milk powder and water - 2 tbsp. l. per glass;
wheat flour(highest grade) - 500 g;
or C0) - 1 pc.;
salt - 1/2 tsp;
granulated sugar - 1 tsp;
dry instant yeast - 2 tsp;
vegetable oil - 7 tbsp. l.

It should be noted that instead of milk, it is quite possible to add plain water or cream of any fat content.

Take a 2-3 liter saucepan. Pour in the milk and 5 tbsp. l. vegetable oil. Also add sugar and salt. Place the stove over moderate heat and heat until the sugar and salt dissolve. But the mixture should not be too hot, much less boil.
Next, remove the pan from the stove and add the egg. Stir and add yeast and a few tablespoons of wheat flour. Stir again and cover the pan with a lid for now. Let it brew for 30 minutes.
Then sift the remaining flour directly onto the table (or into a wide bowl). Make a well in the center and pour the starter from the pan into it. Knead the dough quickly with your hands. Make sure that the lump is uniform in consistency.
Then place the lump in a clean bowl and cover with a napkin. Leave in a warm place where there are no drafts. After half an hour, the dough will begin to rise, you need to knead it a little with your hands, that is, lower it. Next time it rises, do the same.
In the meantime, prepare the bread pan - coat all internal surfaces well with oil.
When the dough rises again, remove it from the bowl and place it in the pan. Lubricate the top liquid oil. Now you can introduce some additional ingredient (see above - “Additional components for the dough”).
Place the proofing pan in a warm place for 15-20 minutes. The quality of the finished bread partly depends on how the dough rises now.
Then place the mold in the oven at 200°C for 40 minutes.
After baking, gently shake the loaves out of the pan and place on a wire rack to cool naturally for 4-6 hours. Only after this is it recommended to eat the loaf.

Very important! Bread with yeast in the oven will not work without proofing before baking!

Yeast - which one to choose and what is the difference?

Take dry or fresh yeast? What is the difference between bread baked with one of these two ingredients? Nothing at all. Bread in the oven with dry yeast is no different from bread with its fresh counterpart.

There is only a difference in consistency and appearance two types of yeast. Also in storage conditions and period. Dry yeast is stored longer; the best conditions for it are airtight packaging. But fresh yeast needs air, but does not store it for long. In some cases, fresh yeast can be frozen, but only for a short period of time.

Dry and fresh yeast are interchangeable in any recipe - one tablespoon of dry for 25 g of fresh.

Bread without yeast in the oven

This is a dietary and low-calorie version of home-baked bread. This bread is prepared in the oven at home somewhat like a rye loaf. But you can bake it using the same recipe - just replace the rye flour with wheat flour.

Products for the recipe:

kefir (ryazhenka, yogurt or skim milk) - 1 tbsp.;
- 1/2 tsp;
rye flour - 2 tbsp.;
wheat flour (highest grade) - 1 tbsp.;
Brazil nuts - 6-7 pcs.;
salt - 1 tsp;
yellow raisins - 30 g;
chicken egg - 1 pc. or 4 pcs. quail eggs;
granulated sugar - 1 tbsp. l.;
vegetable oil - 1/2 tbsp.

Quick bread in the oven - recipe:

Start by sifting all the flour into one bowl. Rye flour does not have strong adhesive qualities, so wheat flour is added to it premium.
Rinse the Brazil nuts and dry them in a dry frying pan. Then cool and chop with a knife on a cutting board.
Rinse raisins in warm water.
Add an egg and 80 g of vegetable oil to kefir. Salt and sweeten. Beat well. Add nuts and raisins. Add half the flour. Knead so that the structure of the mass is homogeneous. Then add the remaining flour and knead the dough with your hands until it becomes elastic and soft. Try not to knead for too long to prevent the dough from becoming too tight.
Leave the dough in a bowl or bag for 30 minutes.
Turn on the oven to the standard temperature for this type of dough, 180-200 °C.
Prepare it, coat it with oil and place the dough. Immediately bake for 40-50 minutes.
So, after a while, the bread without yeast in the oven is ready. Remove it from the mold and let it cool well.

Black bread recipe

Be sure to write down the recipe and try making black bread in the oven using our method.

Products for the recipe:

rye flour - 2 tbsp.;
filtered water - 1 tbsp.;
sourdough for bread - 2 tbsp. l.;
flower honey - 2 tsp;
vegetable oil - 2 tbsp. l.

Quick bread in the oven - recipe:

Mix all ingredients and knead the dough. Leave the bun with a homogeneous structure on the table for several hours. Just cover with cling film.
Then transfer the dough into an oiled pan and sprinkle the top of the bun with water. Place in a preheated oven at 200°C. Bake for 45 minutes.

To make high-quality brown bread at home in the oven, you must use sourdough. You can buy it in specialized grocery stores or prepare it yourself.

For rye bread The sourdough recipe is:

mix glass rye flour with a glass sour kefir or curdled milk;
cover the container (not plastic) with clean gauze in several layers and secure with tape or an elastic band;
leave at room temperature for a day;
add 50 g rye flour;
stir and leave for another couple of hours to complete the fermentation process;
use as intended.

There are many other recipes for sourdough starters. bread dough. Some of them are based on cereals, others are based on sour milk. But they have something in common - ready-made starter must be fermented. To give the dough a weak alcoholic aroma - only such a base is considered the best for making bread rolls.

How to make cooking faster?

A smaller baking volume makes the cooking process faster.

Benign yeast rises quickly and speeds up cooking. For novice housewives, it is better to try baking bread in the oven with dry yeast - these recipes are the simplest.

Process automation. That is, use electric assistant machines. For example:

grind additional components(seeds, nuts) in a blender or coffee grinder, not by hand;
mix the dough with special kitchen dough mixing machines (they are similar to a tabletop blender with a bowl);
Use a slow cooker or bread maker to bake bread.

What is a bread machine and how does it work?

A bread maker is a desktop bread baking machine for use in a domestic kitchen. Its advantage is that you do not need to knead the dough, monitor its rise, proofing or baking. The machine will do everything itself. You need to add all the ingredients from the recipe for making bread into the bread machine bucket.

Very important rule! First, pour a little vegetable oil onto the mixing working element of the machine.

Next, you should adhere to the recommended requirements of the bread machine of a certain model. Basically, all bread makers work on this principle - pour in the warm liquid base for the dough, add the remaining ingredients, and add yeast at the end. Close the unit lid and turn on the main work program - it usually lasts three hours. During this time, the machine will mix all the ingredients, knead the dough, wait for it to rise and proof, start baking the dough and cook soft bread. The hostess will only have to cool it on a wire rack.

Cooking bread in a slow cooker

Baking bread in a slow cooker is almost no different from recipes using an oven. The dough is prepared from the same ingredients and according to the same principles. But the baking process changes a little:

place the dough in the multicooker bowl;
turn on the baking mode for one hour;
then turn the loaf over to the other side;
turn on the same mode for another 30 minutes.

Fragrant homemade bread is ready. Bon appetit!

Food prepared with your own hands, even the simplest one, is always tastier than store-bought food. For this reason, housewives are trying 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- bread machine. However, the oven will cope with this task no worse.

Baking bread at home

Purchasing a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you want to prepare such a product often, 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 the base will still be wheat flour. However, it is possible to replace yeast with sourdough, water with milk, introducing herbs, oil, eggs, etc. Before you start studying 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 are preparing Borodino black bread - without it, the baked goods will not rise. Secondly, pay attention to the yeast - it must be fresh, preferably alive: dry rise is worse. After this, you can figure out how to knead the dough. Several conditions:

The dough must be kneaded by hand. Even if you have a special attachment 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 is a lack of air.
After kneading, the future loaf is left under a towel for several hours and kneaded. This stage requires caution: warming up is light movements that release oxygen. If you knead too much with your hands, the bread will turn out heavy.
After kneading and shaping, the proofing stage begins again - short, but mandatory. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

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

Recipes

Whether it is difficult for you to bake such a product can only be determined by trying it at least once. The recipes offered below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - this is especially true homemade sourdough. The secrets of professionals will help you cope with them. detailed photos the most important steps.

Rye

Nutritionists call this product one of the most useful, along with. If a person cannot completely do without bread, but wants to cause minimal harm to his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, or 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, which you need to mash a little with a spoon. Cover the container with a towel and let its contents stand - if the kitchen is warm, an hour will be enough.
When the dough is ready, add the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among each other. Knead with your hands - it's safer.
Add salt and 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.

Without yeast

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

Ingredients:

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

Cooking method:

Mix bulk products separately, carefully add whey.
If the dough sticks too much to the spoon during kneading, add a little more flour.
Form a large loaf and let it sit on the baking sheet for half an hour.
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 stores well, and is not inferior in structure and taste classic options. This yeast-free kefir bread in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened baked goods.

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

Sourdough

This cooking method was used for black Darnitsky bread, which was considered very healthy. 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 the smell of rotting grass and a porous structure. If the aroma is weak, half the volume should be discarded and the same amount of flour and water should be added.

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.
Leave it for 3-4 hours at 30 degrees, after increasing the volume, add sifted flour (all), salt, add the remaining water.
Knead into a homogeneous dough, then work with it for another 2 minutes. Cover with a towel and let rise for an hour at 30 degrees.
Treat the inside of the mold with oil and fill with rye dough. Level the top. Let stand for 1.5-2 hours.
Baking is carried out at 250 degrees. After 15 minutes, the temperature is reduced to 220 degrees. Cooking time is an hour.

White

The most delicious bread for most is white, made from premium flour, with the addition of milk and butter. With a delicate crumb, crispy crust and incredible aroma fresh homemade baked goods. It is easy to prepare such a product, and for more interesting taste You should sprinkle it with sesame seeds. You can lightly fry them first 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 and leave for half an hour.
Mix all dry ingredients except sesame seeds. Combine with the dough, add vegetable oil and beaten egg.
Knead the dough for 7-8 minutes.
Let stand for 3 hours, kneading the dough twice during this time.
Sprinkle the formed buns with sesame seeds.
Bake at 190 degrees. Cooking time – 40 minutes.

With cheese

This recipe is typical for Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to make ciabatta, are afraid of the long proofing time and many difficult conditions. However, once you make Italian fragrant homemade bread with cheese yourself, you will never look at store-bought ciabatta again.

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.;
sprig of thyme;
Parmesan – 50 g.

Cooking method:

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

Borodinsky

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

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 obtain 410 ml of liquid.
Mix all dry ingredients.
Combine with oil, vinegar and malt. Knead with your hands for 4-5 minutes.
Let the dough stand for an hour and knead.
Transfer to the mold and leave for another half hour.
Sprinkle with water. Sprinkle with coriander and cumin.
Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

With milk

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

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

Fast

Most of the above recipes with photos could convince you that homemade bread in the oven requires almost a whole day to do just that. Professionals assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this task, since it does not require 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 warm water over the dry mixture, use your hands to make a soft but elastic lump, which should look like in the photo - a perfect, even ball that holds its shape.
Let it stand at 20 degrees for about half an hour (you can leave the bowl under the radiator).
Gently knead and form into a round ball. Make several shallow cuts with the back of the knife on top.
After 20-30 minutes of proofing, brush the surface with milk and bake for half an hour at 200 degrees.

Corn

In the photo, this product looks more appetizing sweet cupcake than the bread most people are used to. The pastries are very tender, so they are good not only for lunch, but also for making sandwiches with jam, chocolate spread, soft cheese. How to bake bread from without using wheat? The instructions below will tell you about 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 - 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 it into a rectangular pan lined with parchment.
Preheat the electric oven for half an hour to 200 degrees. Let the bread bake for half an hour.

Baking is very capricious, so without knowing some professional secrets, how to cook the most delicious loaf, you can’t do without:

Take premium flour, which contains 10.0-10.3 g of protein.
Dry yeast is diluted only with warm water - no boiling water!
The fluffiest and fastest homemade bread tends to be made on a special baking stone, which is placed on a wire rack and heated along with the oven. If you don’t have a baking stone, you can take a flat sheet of fireclay clay, but without glaze.
You can cut the loaf only after it has cooled, otherwise the crumb will begin to stick together and drag on the knife.

Video

Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, do the same wheat-rye bread. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread may contain various ingredients, from seeds and dried fruits, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, italian bread, sweet bread, sourdough bread, bread in egg, bread with cheese - there are countless types of bread. Someone likes the recipe white bread, lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. Bake bread at home with fragrant crust maybe a man without a crust is a “baker.” We'll tell you the recipe, but you'll have to get the hang of it yourself.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successful baking Making bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat bread, a recipe for Borodino bread, a recipe French bread, recipe for Bread without yeast or otherwise recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.

We no longer need to be convinced of the obvious fact - the food products that manufacturers offer us are dangerous to health. Even bakery products cause concern, so we will consider in detail the recipe for homemade bread in the oven - tasty and aromatic bread. Flour products from the store quickly become stale, mold appears in them even faster and bad smell, and their taste often disappoints us.

Novice cooks have misconceptions about baking bread at home. They think that this is a very labor-intensive and long process. You will be convinced of the opposite as soon as you learn how to bake your first homemade loaf. So, let's begin to study all the intricacies of the technology.

Homemade wheat bread in the oven - recipe

Ingredients

— 400-450 g or 3 cups + -
— 25 g + -
Serum – 250 ml + -
- 2 tsp. + -
- 1 tbsp. l. + -
- 1 tsp. + -

Preparation

We'll knead the dough in a safe way- it’s faster. But, before implementing the recipe, we must be sure of good quality yeast.

Dissolve the yeast in slightly warm whey, add butter, sugar and salt and stir.
Sift one and a half glasses of flour over a wide bowl and pour the prepared liquid into the flour. Stir well with a wooden spoon (the dough does not like metal).

* Cook's Advice
Whey gives the bread a very pleasant sourness. But you can, without losing the quality of your baked goods, replace it with filtered tap water. Real bakers do not recommend using boiled water.

We begin to gradually interfere with batter flour and begin to knead the mixture with your hands. The more time we knead the dough, the better the bread will be. On average, this takes 15-20 minutes.
We form a ball from the kneaded dough, place it in a bowl with a flour-sprinkled bottom, cover with a linen napkin and place in a warm (draft-free) place to ferment for 1.5 hours. If you have electric oven, then set the temperature in it to 30 degrees and put the batch inside for 50-60 minutes. To maintain humidity in the oven, place a bowl of water on the lowest floor. The dough should increase in volume by 2.5-3 times.
Knead the risen mixture thoroughly, knead again for about 5 minutes and form the shape of bread - to fit your pan. If there is no special form, then the bread turns out beautiful in a high frying pan.
Grease the mold with vegetable oil, sprinkle with semolina and place the dough in it. For beauty, you can make several parallel cuts on its surface.

* Cook's Advice
If you are not sure what finished product leaves the baking pan easily, then line the bottom baking paper. This is a guarantee!

We bake our homemade loaf in two stages: the first 40 minutes - at an oven temperature of 50 degrees. We do this to ensure reliable baking of the product inside, as well as to give it beautiful shape. At the second stage, we increase the heat to 200 degrees and keep the product in the oven for another 30 minutes.
Remove the finished bread from the mold, shaking it slightly. The breadmaker slides out on its own. Place it on a wooden stand and lubricate it clean water and cover with a linen napkin. Let stand for 30 minutes.

* Cook's Advice
Don't eat hot bread! Doctors prohibit it because it is almost not digested by gastric secretions, which means fermentation processes develop. This can lead to dysbiosis, gastritis and other digestive disorders. Discomfort, cramps and pain in the stomach, bloating and heaviness - these are symptoms of indigestion of food.
You can eat freshly baked bread only 2-3 hours after removing it from the oven, i.e. completely cooled down. And best of all - the next day!

How to bake rye bread at home

Rye bread is baked from two types of flour - wheat and rye. Rye flour does not have the necessary baking characteristics, so it must be mixed with flour with good gluten. We will prepare the rye loaf using the sponge method.

Wheat flour – 200 g or 1.5 cups
Peeled rye flour – 200 g
Milk – 1 glass 250 ml
Pressed yeast – 20 g
Sugar – 1 tsp.
Salt – 1 tsp.
Cumin – 2 tbsp.

Preparation

Prepare the dough: slightly heat half a glass of milk (up to 30 degrees), dissolve sugar and yeast in it, add a tablespoon of flour and set the dough aside in a warm corner. We wait until bubbles appear on the surface of the mixture. Usually you don't have to wait longer than 30 minutes.
Pour the dough into a large bowl, the rest of the milk, salt and half the amount of flour specified in the recipe. Mix all the ingredients thoroughly and again place in a warm place to ferment for 1-2 hours. The batch should increase in volume by 2-3 times.
When the yeast has become very active, add the rest of the flour in parts, constantly kneading with your hands until smooth - at least 10-15 minutes. Form a ball, cover with a cloth and leave in room conditions for proofing for 2-3 hours. The batch should double or triple in volume.
Knead the risen dough, sprinkle with caraway seeds, knead again for about 5 minutes and divide into two parts (if necessary) and place in greased molds. Distribute the dough throughout the entire volume of the molds, level the surface. And put it on the second proofing for 1-1.5 hours.
Place the batch of rye bread in a cold oven, turn it on and heat it to 170 degrees. Bake bread from the start of heating oven 50 minutes, then add heat to 200 degrees and bake for another 10 minutes.
We take our breads out of the molds, place them on a wooden surface, moisten the top of the baked goods with water and cover with a towel.

Bon appetit!

* Cook's Advice
If you decide to bake bread at home on an ongoing basis, we recommend that you buy an electric dough mixer. It's very convenient kitchen appliance, which will be useful to you not only for kneading bread dough, but also for any pastries and dough products.

We hope that you will use our bread recipe, both wheat and rye, and bake loaves at home - to the delight of your family. Remember that bakeries use synthetic yeast, which slowly but surely takes away our health. digestive system. Take care of yourself!

You can sing an ode to bread endlessly. Bread is the head of everything, if there is bread, there will be lunch... Today, buying bread is not a problem, but technology in this case rather, they did harm, since now you can find almost the complete periodic table in the loaf, which allows the baked goods not to go stale for weeks. Have you ever bought American toast bread? Check it out, you will be unpleasantly surprised.

Or homemade baked goods, the ingredients of which you are more than sure of. Baking bread at home is very easy. Don’t be afraid of working with the dough, treat it with trust, and in return it will give you a warm and fragrant crumb.

History of creation

You can consider the history of the development of bread endlessly - it has been constant as the basis of the human diet from century to century, while the recipe and cooking methods have steadily changed. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains using stones, after which they mixed them with water. Thus, the first bread took the form of a semi-liquid stew. Over time, having curbed the fire and learned to maintain it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, being able to stock up on food from grain.

The first bread in its more or less familiar form appeared thanks to the ancient Egyptians. According to the assumption, about 6 thousand years ago, as a result of a mistake (a very successful one, it must be admitted), people found out that the fermentation process can loosen the dough; they probably simply left it in a warm place overnight, and in the morning they discovered that the mass had become softer. So fast process fermentation is associated with high temperature environment and unrefined grains. Thanks to this discovery, the inhabitants of Ancient Egypt figured out how to bake soft and fluffy bread at home instead of a hard flatbread.

The familiar name “bread” supposedly appeared thanks to bakers Ancient Greece that they baked flat cakes in special vessels - klibanos. From here it spread throughout the world, undergoing changes depending on the area.

Role in society

The technology of baking bread itself has also improved over time, occupying an increasingly larger part of people's nutrition. Bread was an indicator of status in Europe. For example, it was not enough to know how to bake homemade bread - the housewife had to strictly observe the presentation of dishes at the official table.

Bread ranged from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to simple black, which was placed at the end of the table for the simplest eaters. Stale loaves were also used - they were hollowed out, imitating plates, and food was served in them.

Role in Russian culture

In Russia, it is extremely difficult to overestimate bread as a symbol. It is justifiably considered synonymous with well-being in all its forms. That is why all joyful events, be it the arrival of dear guests or a wedding, were met with a loaf of bread and salt. Bread is like a full house, a house is like a talisman against troubles.

Our days

Now there are no problems with how to bake bread at home. Classic recipe includes a fermentation catalyst (sourdough or yeast), flour, water and salt. From here, recipes are increasingly diverging that will help you in conditions home cooking revive the heritage of both Russia and other states.

Judge for yourself, at least the following are available to you:

Russian loaf;
Caucasian lavash;
Italian ciabatta;
French baguette;
German pretzels.

But each of these names has several varieties! You can delight your loved ones with something new every day.

Basic recipe

To bake bread at home in the oven, just take:

premium wheat flour - 1 kg;
warm water - 625 ml;
fresh yeast - 30 grams (if your yeast is dry, then take it half as much);
coarse salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
flour for kneading - as needed.

Sequence of actions

It should be noted that you can either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.

Sift the flour into a heap onto a clean surface, make a depression and pour half of the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour around the edge with your hand, kneading the dough until it becomes a semi-liquid, viscous mass. Add the remaining flour and continue stirring until you have used all the flour in the pile. By this point, the dough will no longer stick to your hands and will be soft but elastic. Work with it as actively as possible - knead, fold until it becomes elastic. Place the dough in a large bowl, cover with film and place in a warm place.

Once the dough has doubled in size, knead it vigorously for at least half a minute. At this stage you can add various products and seasonings to give it personality. Variants of similar combinations that will show how to bake bread at home with unique taste, we will consider after the main recipe. It should be noted that you can either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.

Place the prepared dough into the baking pan and return it to a warm place, covering it first. It should again at least double. This will take approximately an hour.

Preheat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking period can vary depending on the thickness of the dough layer. In order to determine the readiness of the baked goods, just tap the bottom of the bread - if the sound is dull, then everything is ready.

Wrap the finished bread in a kitchen towel and let it rest for 20 minutes.

Flavor variations

Below we will highlight successful combinations additives, thanks to which you will learn how to bake homemade bread with a taste inaccessible to store-bought samples:

All of these variations are not limited to just the oven - if necessary, you can either bake bread in a slow cooker or in your grandmother’s wood-burning oven.

Yeast alternative

More and more people are trying to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The debate between these two baking powders is still open.

Making sourdough at home is quite simple, all you need is some rye flour and patience. Sequence of actions:

Mix 100 grams of rye flour and 150 grams of warm water. Cover with a towel and leave in a warm place for a day.
The next day, add another 100 grams of flour and water, mix, and return to place.
After another day, add 150 and 100 grams of water and flour, respectively, and return the container to its place.
A day later, repeat the procedure with 100 grams of flour and water, return to its place.
On the fifth day, the natural baking powder is ready. The sourdough is airy, full of bubbles, and has a slightly sour bready smell. You can bake!