The combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with grains can be very tasty, but it makes any recipe heavier

Before we begin, let's remember:

The combination of starches and protein is the most difficult for digestion and dangerous for health, so mixing nuts and seeds with cereals can be very tasty, but it makes any recipe heavier (unlike pulp or grated vegetables, fiber always helps digestion, enhances peristalsis, absorbs toxins and enriches any dish);

Sprouted grains are always easier to digest than “dry” ones, even after heat treatment (however, these can only be ground into “minced meat” and not into flour);

Sweets (dried fruits) do not go well with starches, so it is better to add them minimally.

Homemade yeast-free bread recipes

1. The simplest thing is unleavened flatbread.

Ingredients:

1 glass of water
- 2.5 cups flour (better, of course, whole wheat - or grind it yourself, ideally)
- 1.5 teaspoons salt (or to taste).
- vegetables - a little bell pepper, carrot cake from juice, olives, sun-dried tomatoes, garlic, herbs are also suitable.

Preparation:

Stir salt in water. Gradually pour the flour into the salted water in a thin stream.

Mix the dough. Then let the dough stand (rest) for 20-30 minutes.

Heat the frying pan.

Roll out the flatbread thinly.

Dry the flatbread for a few seconds in a hot frying pan. In total you get 10-12 flatbreads.

The finished flatbreads must be sprinkled with water (you can use a household sprayer), otherwise they will be crispy.

It is better to store the flatbreads in a plastic bag in the refrigerator for no more than 3 days.

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

Sift the ground wheat (in a coffee grinder) thoroughly through a fine sieve to obtain 3 cups of flour (or take ready-made whole grain flour - but it is worth remembering that it cannot be stored for a long time, so store-bought - probably with additives!).

Then add a little salt (to taste), your favorite spices (you can coriander, cumin, etc.), 1/2 spoon of table soda, you can add ground seeds or nuts, and also gradually pour in, while stirring the dough, whey from homemade cottage cheese, about a glass and a half until you get a thick dough.

Mix well and bake in a cake pan.

Place the dough on baking paper.

Bake for an hour in the oven, preheated to 180-190 degrees.

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

3. Based on Irish soda bread

• 250 g whole wheat flour
• 250 g rye flour
• 250 g oat flour
• 1/2 cup ground nuts
• 4 tbsp vegetable oil
• 1 tsp salt
• 1 tsp soda
• juice of 1 lemon
• 500-600 ml water

Preheat the oven, grease a baking sheet with oil and sprinkle with flour. Lay out the dough. Make slits in the crust while baking.

Lemon juice and water can be replaced with whey, kefir, etc., you can add raisins, fried or raw onions, bell peppers, cumin, carrot juice cake, etc.

4. Potato cakes

Ingredients:

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

Preparation:

Quickly knead the dough, divide into 10 parts and place on baking paper in the form of 10 thin (about 5 mm) cakes.Poke each one with a fork, otherwise the cakes will rise.

Bake at 250 C for about 13-15 minutes (should be slightly browned).

Cool, can be eaten warm or cooled, very tasty with butter, sour cream and herbs.

5. Oatcakes

Ingredients:

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

Preparation:

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

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

6. Quick yeast-free pizza dough

Ingredients:

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

Preparation:

1. Mix flour with salt.
2. Mix the eggs in a bowl with warm milk and add olive oil.
3. Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic.
4. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes.

OR

Ingredients:

• 1.5 cups wheat flour,
• 1.5 cups peeled rye flour,
• about 1 glass of water,
• a pinch of salt.

If you prefer soft dough, you will need kefir instead of water and a pinch of baking soda (first, soda is added to the kefir, left for 5 minutes, then the mixture is poured into the flour). Bake for 15 minutes and then another 15 with tomato paste and vegetables.

7. Rye bread with traditional yeast-free sourdough

Sourdough is prepared on some kind of acidic base (for example, brine). Warm brine, peeled rye flour, a little sugar for fermentation. Mix flour to thicken the sour cream. In a warm place the starter will rise slowly. She needs to be besieged several times. Each time it will rise faster.

After the starter is ready, put dough: warm water (required amount), sourdough, salt, sugar (necessary for the sourdough to work), peeled rye flour. The thickness of the dough is like pancakes. It rises in a warm place for 4-5 hours, you can set it down once. If the dough rises faster, it needs to be settled and kept for 4 hours - this is the norm for rye bread.

Add a little wheat flour (~ 1/10 of the total amount), salt, sugar to the dough batch, and knead with peeled rye flour. The dough is "light". After the dough has risen, without kneading it, put it into molds (1/2 the volume of the mold).

It is better to work with rye dough by wetting your hands in water. Using a wet hand, smooth it into the mold and place it in a warm place to rise.

Rye bread is baked in a hot oven for 1 - 1.5 hours. After baking, the crust is moistened with water. You cannot cut the rye bread right away; it must cool. The readiness of the bread is checked by squeezing the bottom and top crusts: if the crumb between them quickly straightens, then the bread is baked well.

The first baking may be unsuccessful, but each time the leaven will gain strength and the dough will rise quickly. A little dough or a piece of dough is left for the next baking and stored in the refrigerator.

The night before, you need to update the starter: add a little water (can be cold) and mix in rye flour. It will rise until the morning (~ 9-12 hours) and you can place the dough (see above).

8. Hop sourdough bread

1. Preparing sourdough
1.1. Pour dry hops with double (by volume) amount of water and boil until the water is reduced by half.
1.2. Leave the broth for 8 hours, strain and squeeze.
1.3. Pour one glass of the resulting broth into a half-liter jar, dissolve 1 tbsp in it. a spoonful of sugar, 0.5 cups of wheat flour (stir until the lumps disappear).
1.4. Place the resulting solution in a warm place (30-35 degrees), covering it with a cloth for two days. A sign that the yeast is ready: the amount of solution in the jar will approximately double.
1.5. For two to three kilograms of bread you need 0.5 cups of yeast (2 spoons).

2. Number of components.
To bake 650-700 g of bread you need:

• water 1 glass (0.2 liters);
• For each glass of water you need: 3 glasses of flour (400-450 gr.);
• salt 1 teaspoon;
• sugar 1 table. spoon;
• butter or margarine 1 table. spoon;
• wheat flakes 1-2 full table. spoons;
• leaven.

3. Preparing the dough.
3.1. One glass of boiled water, cooled to a temperature of 30-35 degrees, is poured into the mixing container, and 1 table is stirred in it. spoon of sourdough and 1 glass of flour.
3.2. The prepared solution is covered with a cloth and placed in a warm place for 2 hours until pinpoint bubbles form. The presence of bubbles means that the dough is ready for kneading dough.

4. Kneading the dough.
4.1. In a clean dish (a glass jar with a volume of no more than 0.2 liters, with a tight-fitting lid), put the required amount (1-2 tablespoons) of the dough; this dough will serve as a starter for the next bread baking; it must be stored in the refrigerator.
4.2. Add 2 tbsp to the container with the dough. spoons of flour and other components in accordance with clause 2.1., that is, salt, sugar, butter, flakes (flakes are an optional component). Knead the dough until it sticks to your hands and place it in the mold.
4.3. The form is filled with dough no more than 0.3-0.5 of its volume. If the mold is not coated with Teflon, it must be greased with vegetable oil.
4.4. Place the form with the dough in a warm place for 4-6 hours. To retain heat, it must be covered tightly. If after the specified time the dough approximately doubles in volume, it means it has loosened and is ready for baking.

5. Baking mode.
5.1. The pan should be placed in the middle of the oven on a rack.
5.2. Baking temperature 180-200 degrees. Baking time 50 minutes.

Cook with love!

The topic “The benefits and harms of yeast-free bread” has remained popular for more than one generation. The disadvantage and advantage is its structure.

Due to its density and rigidity, it has an excellent effect on the gastrointestinal tract and promotes the functioning of the intestinal muscles.

The main positive point is the absence of yeast, and as a result, there is no harm to the intestinal microflora.

As for the shortcomings, the most significant can be considered the specific taste. People are accustomed to fluffy and aromatic yeast bread; its counterpart without yeast has a dense structure and therefore will be almost half the size. In terms of taste, yeast-free baked goods are specific, but no less tasty than regular bread.

A simple bread machine recipe

Baking yeast-free bread in a bread machine is not a difficult or time-consuming task. The main thing is to stick to the recipe, and the machine will do everything itself.

To prepare yeast-free dough you will need:

• flour 2-2.5 cups;
• kefir 0.8-1.0 cups;
• salt, sugar and soda one teaspoon each.

All components are placed in the bread machine and, using a special mode, the dough is first kneaded, and then the baking itself is carried out.

Lenten yeast-free bread in the oven.

Some housewives do not have the opportunity or desire to purchase modern appliances for the kitchen, and bake bread in the oven. At the same time, it does not lose its unique taste and benefits.

Ingredients for preparing lean, yeast-free bread:

• water 1 glass;
• flour 2 cups;
• salt, sugar to taste.

Preparation steps:

1. First step: leaven is made. Mix a small amount of flour (30-40 g) and boiled water (1/4 cup) in a container and cover with a thick cloth. For a day, the mixture is placed in a warm place to obtain a starter.
2. Second step: after 24 hours, another small amount of flour (50 grams) is carefully mixed into the starter, and again put away in a warm place for 24 hours.
3. Third step: kneading the dough. The starter is mixed with the remaining flour and warm water, sugar and salt are added. The dough is kneaded until a homogeneous mass is obtained.
4. Fourth step: resting the dough. After kneading, the dough should rest for 2-3 hours.
5. Fifth step: baking. The dough is placed in a special form and baked in the oven.

Cooking in a slow cooker

Another modern device to make the cooking process easier is the multicooker. It is capable of performing the same baking functions as a bread machine, with the exception of the first stage - kneading the dough. That is why, to prepare yeast-free dough, you should go through all the necessary steps as in the case of the oven, only the final stage changes a little - we prepare the bread in a slow cooker. This will not affect the taste, but cooking will become much more comfortable and easier. At the same time, the product will definitely not dry out or overbake, because modern kitchen appliances allow you to control the baking time.

Rye yeast-free bread

You can consider making rye bread as an example. After all, it will require a special type of flour - rye. First, a yeast-free starter is prepared, only rye flour is used and preferably coarsely ground. Add 1 liter of water at room temperature, salt to taste and 800 grams of flour to the starter. Mix everything until a homogeneous mass of viscous consistency is obtained. Next, the prepared dough should “breathe” for a couple of hours and only after that it should be baked in any device - oven, slow cooker, oven, bread maker. For additional flavor and filling, you can add sesame, sunflower or flax seeds to the dough.

Monastic cooking recipe

Monastery bread smells delicious and is easy to prepare. The only caveat is that preparing the dough itself lasts 4 hours.

A special starter is also used.

• water 800 ml;
• whole grain flour 300 gr;
• rye flour 700 gr;
• salt 1 dessert spoon without top;
• leaven;
• seeds (sunflower, pumpkin, pre-peeled), raisins - a small handful each.

Dissolve salt in warm water. If you have a wooden spoon, put 2 spoons; if you use tablespoons, then 4. It is very important that the water is a little warm. If the seeds are roasted, they must cool beforehand.

Stir these products with your hands until smooth. Afterwards you can add flour. It must be sifted before use. This will not work with whole grain, but rye can be easily sifted so that it is saturated with air. Mix gently, squeezing out any lumps. At first it may seem like there is too much flour, but with prolonged kneading the dough will be well soaked. It is recommended to leave for a third of an hour under a towel to brew.

Place the dough on a board sprinkled with flour. It turns out heavy and thick. When, when kneading, it stops sticking to your hands, you can form a bun, roll it a little in flour, lightly beat it with your hands, tossing it up. Sometimes you beat the dough on the table, but there is a risk of covering everything around with flour.

Place the finished ball in a bowl, cover with a towel, and leave for 10 hours. You can put everything in the oven without turning it on. During this time the dough rises. Next, we lay it out in the molds and bake it at 180 degrees for an hour. After cooling, remove from the molds and cover with a damp cloth.

Important! Whole wheat flour will be the healthiest.

On kefir

Lush and tender dough is prepared with kefir:

• flour;
• kefir 1 glass;
• salt 1.5 tsp;
• sugar 1 tbsp. l.;
• any oil 50 g;
• ½ tbsp. l. yeast;
• egg.

Pour kefir into the dough container. In the microwave or in a water bath, lightly heat the butter (margarine). Add to kefir, add dry yeast, sugar and salt. Mix all products until smooth. Pour in the flour little by little, in small portions, until you can form a small ball, and leave to rise for an hour and a half.

Grease a baking sheet or mold with oil, and in a separate container beat the egg to grease. Pour a little vegetable oil onto the work surface, lay out the dough and roll into a thick sausage. Divide it into 8 pieces, turn it into a small cake and place it on a baking sheet. They will be small at the moment, but they will rise in the oven.

Brush with egg wash and bake. Small breads bake quickly - in just 7-10 minutes.

Traditional Irish soda bread

An interesting recipe - Irish, without unhealthy yeast and made from whole grain flour.

• whole grain and wheat flour - 250 g each;
• curdled milk 420 gr;
• half a glass of raisins;
• 2 tsp. lie salt;
• 1 tsp. lie soda

Mix all the dry ingredients, pour in the yogurt and gently stir the dough so that all the ingredients come together, but under no circumstances knead it.

Sprinkle the table with flour, turn out the dough and give it the desired shape. Sprinkle a baking tray with flour and place the product. Carefully make cuts on the ball and sprinkle with whole wheat flour for decoration. Place in the oven at 200 degrees and bake for 45 minutes.

Sourdough bread made from water and whole grain wheat flour

Yeast-free sourdough bread is called “Healthy” because it is prepared with live sourdough and with the addition of whole grain flour.

For sourdough:

• 2 tbsp. l. wheat starter;
• 150 grams of white flour;
• 150 grams of filtered water.

For the test:

• 350 g whole grain flour;
• 300 grams of wheat sourdough;
• 150 grams of water;
• 2 tsp. Sahara;
• 1 tsp. salt;
• 2 tbsp. l. vegetable oil.

Combine the starter and water in a container, add salt and sugar, and mix.

Add flour to the mixture and knead for a minute. Let it rest under a towel for 10 minutes.

Add oil and continue kneading. The dough should be soft, elastic, and not stick to your hands. Cover the container with film and leave to rise for 3 hours.

After the required time, place the dough on a work surface sprinkled with flour. Divide into 8 parts and form koloboks. Grease the mold with oil and fold the products. Cover with film again and leave for an hour or two. Place in the oven for 10 minutes at 200 degrees, and then reduce the temperature to 180. The bread is ready.

On a note. Water is used either slightly warm or at room temperature. Otherwise, neither the yeast nor the starter will work.

Every housewife has bread on her table; depending on her tastes and capabilities, it can be purchased or freshly baked, with or without yeast, wheat or rye. But one thing will always remain the same - this wonderful and delicious pastry will never leave its pedestal in cooking.

Bread is loved absolutely all over the world! It is the main and integral component of every meal. There are a huge number of types of bread, and some of them can be made without using yeast. Yeast-free bread is an important part of a healthy diet. Baking without yeast was even used for medicinal purposes in ancient times. Today it is gaining popularity again.

The benefits of yeast-free bread

Making such bread is now popular among people who care about their health and appearance. Lovers of fluffy baked goods often complain about extra pounds.

• The main benefit of true yeast-free bread is that it is baked without the addition of yeast. How are they harmful to the body? Once in the intestines, they actively multiply and upset the balance of bacteria living there, which affect many processes in the body, including the strength of the immune system and mood changes. Before baking yeast dough, it must be infused, and at this time the yeast forms many cavities of carbon dioxide, which will then cause increased gas formation in the intestines.
• Since yeast-free dough does not imply the presence of yeast, the need for auxiliary ingredients for their more active reaction also disappears. That is, there is much less sugar in yeast-free dough, and maybe even no sugar at all.
• Yeast-free bread contains a lot of cellulose, which has a positive effect on intestinal motility. Its consistency is denser than that of yeast baked goods, and therefore the muscles of the gastrointestinal tract are actively involved in its digestion.
• Unleavened bread has a longer shelf life.

It is worth noting that often the density of yeast-free bread is much higher than that of ordinary bread made with yeast, and not everyone may like it to taste.

Yeast-free starters

Good bread without yeast is difficult to get in the store. Manufacturers, in pursuit of splendor, add wild yeast during production, but in essence, they are no different from ordinary ones. To gain complete confidence in the benefits of the product, it is better to prepare it yourself. Knowledge of sourdough recipes is necessary here, because preparation begins with them.

Eternal leaven

This recipe is the simplest, and got its name because such a starter can be put in the refrigerator and taken out as needed, only sometimes it needs to be fed.

Ingredients:

• flour - 300 grams;
• water - 300 milliliters.

Preparation:

1. Mix a third of water and flour. Leave warm under a towel. Stir several times a day, because the mixture will begin to ferment.
2. Add the same amount of ingredients and place in a warm place
3. Feed the starter one last time using the same technology. When it doubles in size, you can safely divide it in half. Prepare bread from one part and store the other in the refrigerator.

On kefir

It is most often used with rye flour, so it is suitable for making rye bread.

Ingredients:

• kefir - 150 milliliters;
• flour - 50 grams + some for consistency.

Preparation:

1. You need to leave the kefir alone for 3 days.
2. Next, add 50 grams of flour and leave under a towel for a day.
3. Using flour, bring the dough to the consistency of pancakes and leave under a towel for several hours.

Rice

Another recipe that can be stored in the refrigerator. This starter is also used to make pancakes and pies.

Ingredients:

• rice - 100 grams;
• boiled water - 1.5 cups;
• flour - 7 tablespoons;
• sugar - 30 grams.

Preparation:

1. Pour a glass of water over the rice, add 10 grams of sugar, then cover with a towel for 3 days.
2. Strain, add half the flour and another 10 grams of sugar. When the mixture begins to ferment, add another spoonful of flour and half a glass of water and leave for a day.
3. Add the remaining flour and sugar, after which you can prepare the dough using this starter.

Monastyrskaya

This starter can be stored in the refrigerator for more than a month.

Ingredients:

• warm cucumber or cabbage brine (without vinegar);
• Rye flour;
• sugar.

Preparation:

1. Pour the flour into the brine until the consistency of liquid sour cream forms.
2. Add sugar to taste.
3. Place the starter in a warm place.
4. The starter should be settled at least 3 times after it has risen.

With honey

Suitable for lovers of natural delicacies or those who do not allow the presence of sugar in their diet.

Ingredients:

• flour - 400 grams;
• honey - 10 grams;
• water - 220 milliliters.

Preparation:

1. Mix 100 grams of flour, 70 milliliters of warm water and 10 grams of honey. Leave under a towel for 2 days.
2. On day 3, a sour smell will appear. You need to add another 75 milliliters of water and 150 grams of flour. Mix and leave for a day.
3. Feed by adding ingredients in the same quantities as the previous time. Leave for a day.
4. Add remaining ingredients and wait 12 hours. After this time, you can prepare baked goods using sourdough.

Baking Recipes

When the sourdough is already ready, and this is the most difficult thing, it’s time to start preparing the yeast-free bread itself.

There are many recipes. You can safely replace milk with whey, then you will get yeast-free bread made with whey, and if you add various grains and cereals, you will get monastery bread.

Without sourdough

Ingredients:

• flour - 300-400 grams;
• kefir - 300 grams;
• soda - on the tip of a knife;
• salt - 10 grams;
• sugar - 10 grams;

Preparation:

1. Sift dry ingredients into a bowl.
2. Kefir mixed with soda, leave for 5 minutes.
3. Add the liquid part to the dry ingredients, knead the dough (first with a spoon, then with your hands on the table). Allow the dough to rise for 30 minutes.
4. Knead the dough on the table with your hands.
5. Shape, make cuts and bake in the oven first for 15 minutes at 230 degrees, then at 200 until golden brown.
6. Cover the finished bread with a towel for 5-10 minutes, and then you can try the finished yeast-free baked goods.

Borodinsky

Ingredients:

• sourdough - 6 tablespoons;
• wheat flour - 250 grams;
• rye flour - 150 grams;
• milk - 1 glass;
• sunflower oil - 1.5 tablespoons;
• sugar - 50 grams;
• malt - 4 tablespoons;
• ground coriander - 10-15 grams;
• salt - 8 grams;
• water - 300 milliliters.

Preparation:

1. First you need to prepare the dough. Mix the starter, half a glass of milk and 100 grams of flour. Leave for 4-5 hours, during which the dough will rise 2 times.
2. Soak the malt in 200 milliliters of water for 10 minutes.
3. Stir salt and sugar in half a glass of water, then add to the dough. Mix wheat flour with rye flour and add a glass of the mixture.
4. Add butter, malt and coriander, mix
5. Add the rest of the flour and knead the dough. Grease your hands with oil to prevent sticking.
6. Leave the bread in a greased pan for 3-4 hours, it should double in size. You can sprinkle with whole coriander.
7. Cook in the oven for 30-40 minutes at 200 degrees.
8. Let the finished bread cool under a towel so that it can be easily cut.

Monastic

Ingredients:

• leaven;
• water;
• rye flour with bran or wheat;
• nuts and raisins;
• salt, sugar.

Preparation:

1. Place some of the starter into a baking dish and add 100 milliliters of water.
2. Add flour until the mixture becomes viscous and resembles thick sour cream.
3. Leave the dough in a warm place for 3-5 hours. The appearance of bubbles and a characteristic sour smell will indicate its readiness.
4. Knead the dough for monastery bread, successively adding flour, sugar and salt to the dough. The dough should be airy, thin and not liquid.
5. If desired, you can add nuts and raisins.
6. Grease the mold with vegetable oil and sprinkle with flour. Fill it only halfway with dough.
7. Leave in a warm place for half an hour. During this time, the dough should rise to the edges of the container.
8. Bake in the oven over low heat. In about 1 hour the bread will be ready.
9. The crust can be brushed with sweetened water, covered with a towel and left to cool.

Wholegrain

Ingredients:

• milk - 180-200 milliliters;
• whole grain flour - 400 grams;
• oat flakes - 45 grams
• yogurt - 200 milliliters;
• baking powder or soda - 1 teaspoon;
• salt - 1 teaspoon;
• nuts, dried fruits - optional.

Preparation:

1. Mix all dry ingredients in a container.
2. Separately, add milk to the yogurt.
3. Pour the liquid part into the dry part and mix.
4. Knead the dough. If it's dry, add a little milk.
5. Place the dough on parchment paper. Form bread, leave under a towel for 20-30 minutes.
6. Preheat the oven to 180 degrees and bake for 30-40 minutes.

In the oven

Ingredients:

• sourdough - 6-7 tablespoons;
• flour - 600 grams;
• water - 250 milliliters;
• sugar - 50 grams;
• sunflower oil - 3 tablespoons;
• salt - 20 grams.

Preparation:

1. Sift the flour, salt and sugar into a bowl.
2. Gradually add oil and stir.
3. Add starter.
4. Add water little by little and knead the dough.
5. Place under a towel.
6. Leave to rise for 2 hours. Transfer only the doubled dough into the mold.
7. The bread will be baked for 1 hour at 180 degrees.

In the bread machine

Ingredients:

• sourdough - 4 tablespoons;
• flour - 390 grams;
• bran - 95 grams;
• water - 280 milliliters;
• salt - a pinch;
• sunflower oil - 5 milliliters.

Preparation:

1. Pour the liquid ingredients into the bowl first, then add the dry ingredients.
2. Set individual baking mode.
3. Knead for 15 minutes and then rise for 2 hours.
4. Kneading - 5 minutes, rising - 2 hours.
5. Ascent - 2 hours.
6. Baking - 1.5 hours.

In a slow cooker

Ingredients:

• sourdough - 1 tablespoon;
• flour - 800 grams;
• sour cream - 75 grams;
• water - 1 glass;
• egg - 1 piece;
• sunflower or olive oil - 1 tablespoon;
• sugar - 50-60 grams;
• salt - 8 grams.

Preparation:

1. Pour water into the starter, break the egg and add sugar.
2. Add butter, sour cream and salt.
3. Sift flour into the dough in small portions. It should be slightly sticky. There is no need to add flour after this.
4. Knead the dough for 5 minutes, before sprinkling the table with 2 tablespoons of flour.
5. Let the dough sit in a warm place for 1 hour.
6. Place the mold with the dough, pre-greased, into the multicooker, close and leave for about 2 hours.
7. Set the “Baking” mode for 1.5 hours.
8. Turn the bread over to the other side and bake for 30 minutes.
9. Place the finished bread, covering with a towel. In a couple of minutes you can try.

Lately, for some reason, the media have been up in arms about yeast bread. At least a dozen programs “shout” about its harm and unnaturalness for the body, about the fact that yeast causes many diseases. This is debatable. However, if you don’t want to eat with yeast, you can make yeast-free bread. It's even easier to do this at home.
The Eco-Life website offers a photo master class on preparing yeast-free bread with kefir in the oven.

Ingredients for yeast-free bread

• Wheat flour – 300 g + a little for mixing if necessary;
• kefir (fat content is not important) – 300 ml;
• salt, sugar, cumin - 1 teaspoon each;
• soda – 0.5 teaspoon.

Cooking yeast-free bread with kefir in the oven

First, sift the flour so that it is “saturated” with air and becomes fluffy.

Add dry bulk products to the flour: salt, sugar, soda, mix everything.

We also add cumin here.

Now add kefir.

You can not pour the soda right away, but pour it into the kefir so that it “quenches” well.

Mix the ingredients.

If there is not enough flour (the dough is viscous, sticky, does not form), add more flour very gradually while kneading so that the dough does not turn out too tight, dense.

We form a “bun” with our hands.

Cover the finished dough ball with a towel and let it rest for about an hour.

Preheat the oven to 220 degrees.

Before putting it in the oven, all that remains is to knead it again and make cuts on top - not too deep, so that the loaf is better baked. Yes, and for beauty :)

Place on a baking sheet and lightly sprinkle with flour (this is necessary to get a delicious crispy crust for the bread).

Place in the oven. After 20 minutes, reduce the temperature to 200 degrees.
The total baking time is 45-50 minutes (depending on the characteristics of the oven).

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

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

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

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

• Flour - 500 grams

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

• Sourdough for yeast-free dough - 100 grams

• Water

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

• Salt and spices

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

• Soda - 1 teaspoon

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

Recipe for yeast-free bread: let's get started with the preparation steps

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

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

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

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

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

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

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

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

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

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

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