Any homemade pastries are much more delicious than purchased, and bread made at home is no exception. And it can be baked both traditionally by leaps and bounds, and without their participation. And the one and the other way of cooking homemade bread we will consider in the recipes below.
How to bake bread at home - a recipe in the oven
Ingredients:
- flour sifted wheat - 630 g;
- purified water - 290 ml;
- dry yeast - 1,5 tsp.
- granulated sugar - 20 g;
- vegetable oil without flavor - 35 ml;
- salt is a large table salt - 1.5 tsp.
Preparation
While preparing bread, sift a glass of flour and combine it with warmed water, dissolving pre-yeast in it. We leave the mass in the heat for about forty minutes, after which we pour salt, sugar in it, pour in vegetable oil without aroma and sift the rest of the flour. We knead the dough for a long time and carefully, and then put it in heat for a lift for forty to fifty minutes. Now we knead the dough, put it into an oiled bread mold and leave it in the warmth for the secondary approach already in shape.
We place the mold with the dough in the hot oven and leave to bake for forty minutes, while maintaining the temperature of the device at 190 degrees.
How to bake rye unleavened bread in a breadmaker?
Ingredients:
- rye flour - 225 g;
- wheat sifted flour - 135 g;
- bran - 40 g;
- kefir medium fat content - 470 ml;
- oil without aroma vegetable - 25 ml;
- sand sugar - 15 g;
- salt of large table salt - 10 g;
- baking soda - 10 g;
- cumin or coriander - to taste.
Preparation
Having in its arsenal of kitchen appliances a bread maker, it will not be difficult to make rye unleavened bread. To do this, simply lay in the bucket of the device sifted wheat and rye flour, add bran, coarse salt, granulated sugar and soda, and we also throw coriander or cumin at this stage. We infuse after this vegetable oil without smell and kefir medium fat. In some cases, the order of laying dry and wet components may differ depending on the bread maker model, so we are guided by the recommendations of the manufacturer of your device.
We set up the device for the program "Bread without yeast". If your machine does not have one, then we will use alternative options, for example, selecting the "Cupcake" mode. At the end of the chosen program we enjoy ruddy, fragrant fresh bread.
How to bake homemade unleavened bread on leaven?
Ingredients:
- sourdough - 2 tbsp. spoons;
- flour sifted wheat with a protein content of 13% - 400 g;
- water 280 ml;
- oil without aroma vegetable - 55 ml;
- sand sugar - 10 g;
- salt of large cookery - 10 g.
Preparation
In this case, by force, raising the dough and promoting the splendor of the product, we will have leaven. And if you have one, boldly proceed to the preparation of unleavened bread, which is much more useful than traditional bread.
A few hours before the proposed preparation, or in the evening, mix the yeast with one third of a glass of water, adding a hundred grams of sifted flour. It should necessarily be high in protein content (at least 13%). Leave the mixture at room conditions, tightening the container with a film or covering it with a towel.
After a lapse of time add to the salt, sugar, vegetable oil without flavor, sift the flour and begin to mix the mass with a mixer with spiral dough nozzles. We continue mixing for at least fifteen minutes, after which we grease a suitable vessel and hands with vegetable oil and transfer the finished dough into it, forming a soft bun. We dispose the container in a warm, covered with a film, for a couple of hours. During this time, two fold
Now we lay a suitable bowl with a clean towel, sprinkle it abundantly with flour and wrap it into the formed bread for proofing, pouring flour on it and from above.
Before baking, put the workpiece on the parchment sheet and after heating the oven to 220 degrees, move it to the baking tray. Bake under these conditions breads for fifteen minutes, and then the temperature is reduced to 180 degrees and oven the product for another ten minutes. At the bottom of the oven, we place a pan of water before baking.