unleavened cakes have long been recognized by all the specialists of the most safe and easy, both in terms of health, and for reasons of conservation figures.However, there are a number of dishes that are very difficult to imagine prepared without yeast.For example, bread.What then start the dough for it, and that will be the key to the splendor of its crumb?Is it even possible to bake bread in the oven without yeast?
How to bake bread without yeast at home in the oven?
Sweet dough without disintegrating component most often obtained after baking is very heavy, wet, and very few people like a bread loaf or bun.At the same time, about the dangers of yeast has long been said, and even if these statements of experts can be questioned, we must not forget about the fermentation process that causes this element.As a consequence, often with the use of baking yeast in large quantities gastrointestinal problems.And it is not stored as long as desired.Because of these unpleasant moments, most hostesses have
options to leaven bread dough, there are many, but most commonly used 2: is any dairy product (yogurt, fermented baked milk) or rye sourdough.The latter method takes four days, during which the starter will insist on it before making dough.From yogurt to work much faster, so the bread is baked on it when it is needed as soon as possible.As for the taste, everything individually.And in terms of the effect on digestion, rye sourdough will still act as almost the same as the yeast fermentation processes in promoting gut.Therefore, the greatest security has homemade bread with kefir.
- yogurt or sour milk - 200 ml
- Wheat flour - 220 g
- oat bran or wheat - 70 g
- olive oil - 2 tbsp.l.
- Soda - 2/3 ch. L.
- Salt - a pinch
- cumin - to taste
- combine flour with cumin, salt and bran, a little yogurt to enter here, at the same time by mixing all the ingredients.The more careful you act, the more homogeneous mass obtained.Beat the dough is not recommended, therefore all possible is important to prevent lumps at an early stage.
- last added to the dough baking soda and olive oil - it is better to pour, when the oven has to be preheated 200 degrees.If you give the test stand with the already entered into it soda 10-15 min., Increasing the likelihood that looseness and splendor lost.Quenching soda is not necessary: it will make the yogurt or sour milk.
- At this temperature, the dough is put into the form of iron, covered with foil, will be located in Ovens 30 min., And then want to remove the foil, and allow to form crust.It may take 10-15 minutes.Ready baking checked wooden stick stuck exactly in the middle, if it remains dry, the product can be removed.He was immediately withdraw from the mold and shift under the towel to rest.
- This recipe for homemade unleavened bread in the oven is the easiest, but not the only one.Its main attraction - the speed of kneading and baking the product.If you wish, you can take the rye bran and sprinkle the surface of the pumpkin or sunflower seeds, or add to the dough sea cabbage, green onions, etc. Ingredients.The very same form of bread in the oven is recommended to put on a lower level, so as not to unnecessarily provoke the rapid formation of crust in the middle of soggy.
See also: Flat breads without yeast for every taste
rye bread without yeast: cooking in the oven
Longer cooking method homemade bread in the oven allows you to experience a taste of childhood on a similar recipe to bakemothers and grandmothers, however, in the Russian stove.And yet, of all the currently existing technologies, one that involves the creation of rye sourdough to 4 days, closest to the old standards.The attractiveness of sourdough bread on its long-term storage - it does not zavedutsya penicillin spores, but it can become stale.In addition, unlike in yeast dough with yeast and a test of it it is very difficult for something wrong.Therefore, this option is ideal for those who bake bread for the first time.If you wish, you can completely abandon the wheat flour in the dough, choosing wholegrain or limited only by rye flour.In any case, the primary creation of the leaven of the 2 components.
- Rye flour - 300 g
- water is warm or serum - 300 ml
- components in a half-hearted amount (150 g) were combined in a glass bowl, and, in the liquidflour gradually introduced.Weight after kneading to obtain sufficient liquid as pancakes, and without any lumps.Chalice need to cover with a towel and remove any warm place, devoid of drafts: Ideally put it in batteries included.If this is not possible, place in a slightly heated (25-30 ° C) oven.
- sour mix will be the second day: at the end of the 48th hour it is necessary to add more of the same amount of flour and water (or serum) of the leaven of kneading.Once again, the cup is removed under a towel in warm, but for 24 hours. On the fourth day starter is considered finished if the surface has gone bubbles.
- subsequently stored in the refrigerator should be the starter if within 7 days of it for future reference.If not, expect to advance the amount of flour and water, to avoid having to dispose of the surplus.For a large loaf of bread is enough to leaven 200 ml ready.The share of other components is calculated from the amount of leaven: the water is taken exactly the same meal is determined by eye.
- Sourdough rye - 200 ml of warm water
- - 200 ml
- Sugar, salt - a pinch
- Rye flour - 500 g
- all ingredients together in a glassbowl, knead with a wooden spoon or silicone spatula.The dough should have a soft, lipnuschim to the walls, but still retaining the form.If necessary, add a little more flour or oatmeal: this only give raisin bread.
- Bowl covered with a towel and put them in a warm place for 5-6 hours, after which the test should obmyat and put in a pre-prepared (greased) shape with thick walls.Either lay a baking parchment and put the bread on it, but then in the process of baking it will outline not too lush cakes.
- Surface of bread you need to make a few shallow cuts, sprinkle with coriander or caraway seeds, then put the pan in the cold oven.As she warms up to 200 degrees (convection - 180 degrees), exhibiting a timer for 1.5 hours.
- After this time, the loaf should be checked with a wooden stick, if it is dry, the oven is switched off, but the bread is in it for another 30-40 min.If wet, first product dopekat (10-15 min.), And then comes off in a hot oven.
How to bake bread in the oven right?
If you do not bake traditional white bread and bran want to enrich it, be prepared for the fact that they are slightly weighted consistency, so that such an air and gentle, it will not be.To maximize the level this time, distribute the bran and flour in a ratio of 1: 3 - then be able to avoid excessive moisture of the finished bread.
also not always the power and functionality of the oven evenly propech allow bread, even if it is under the foil.Lowering the temperature will not work, increase the - too.To obtain the same result as in the bread maker, but using weak oven professionals advise divide large volume of the dough into 2-3 pieces, depending on its amount.Small bars bake faster and easier, due to the lower altitude baked through it better.Also, it is desirable to not take the form of silicon or aluminum, and ceramic or clay.And regardless of the material it must have thicker walls.
A lot depends on the flour you use for bread: it should be well sifted and fresh.Last nuance easily identify yourself: take a pinch and moisten with warm water - if the flour darkens to kneading it is suitable.
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The finished loaf is removed from the oven and spread on the grid (no wooden planks or silicone mat!) To provide bread airflow underneath.On top of his need to cover with a towel and allow to cool yourself.Store home unleavened bread as recommended in the towel.