They knew it back in Rus'. It took very little time to bake, and every housewife could bake it in the oven in literally half an hour. Yeast-free bread is still very popular today.

Cooks know hundreds of recipes for baking such bread, which involve a variety of products. Baking can be supplemented with nuts, sesame seeds, cumin, dried fruits and other ingredients, but the base always remains the same. It includes flour, soda and fermented milk product (for example, kefir or natural yogurt). In the process of combining the ingredients, lactic acid enters into a chemical reaction with soda, due to which the product turns out airy.

Many housewives prepare yeast-free bread in a slow cooker. Some are guided by the beneficial properties of such a product, others simply do not like the taste of yeast in fresh bread. Another advantage of yeast-free bread is a longer shelf life, since the absence of yeast does not provoke fermentation processes.

Most often, wheat flour is used for baking bread, but if you want to make a healthier product, it is recommended to mix several types of flour. You can, for example, prepare a wheat-rye-oat mixture. The combination of two or three types of flour will not affect the quality of baking in any way - the bread will turn out just as fluffy and rich.

Below are several recipes for delicious yeast-free bread in a slow cooker.

On this page you will find the following recipes:

Recipe 1: Rye-wheat yeast-free bread

What products are needed:

1. one and a half glasses of wheat flour;
2. half a glass of rye flour;
3. rolled oats - half a glass;
4. a teaspoon of salt;
5. a tablespoon of sugar;
6. two teaspoons of soda;
7. 50 g butter (additional teaspoon for coating);
8. a glass of kefir;
9. breadcrumbs - two teaspoons.

How to cook:

First you need to melt the butter, after which it is combined with kefir. The mixture must be mixed thoroughly. Wheat and rye flour are poured into the pan, rolled oats are added to them. Sugar and salt with soda are also added to the dry ingredients, after which everything is mixed. The liquid base must be poured into the flour and kneaded into an elastic dough. You don't need to knead it for too long, otherwise it will become tough.

The bowl of a Redmond multicooker (or another company) is coated with butter and sprinkled with breadcrumbs. The lump of dough fits into the bowl; there is no need to roll it along the bottom. The “baking” mode is set for half an hour. After the sound signal, you need to open the lid and turn the product over. This can be done using an oven mitt. The “baking” mode is set for another half hour, after which the bread will be ready. Hot bread should be allowed to stand 30 minutes, after which it can be served with first courses, meat, vegetables, etc.

Recipe 2: Yeast-free bread “With dried fruits”

What products are needed:

• a glass of wheat flour;
• half a glass of rye flour;
• 150 g oatmeal;
• two tablespoons of honey;
• 100 g dried fruits (prunes, apricots);
• a teaspoon of soda;
• sesame grains, sunflower seeds – 50 g;
• a glass of milk;
• a glass of natural yogurt;
• half a teaspoon of salt;
• a tablespoon of vegetable oil + a little for greasing the bowl.

How to cook:

Sift the flour into a deep container through a sieve, add salt and soda to it. Mix milk and yogurt separately. It is best to use classic natural yogurt, although you can also use sweet fruit yogurt. Combine all dry ingredients with milk and yogurt. Add liquid honey and a spoonful of vegetable oil. Don't forget about dried fruits, sesame and seeds. Knead the dough with your hands until smooth, form a ball and place in a preheated and oiled multicooker.

The total cooking time is 45 minutes in the “baking” mode. The product must be turned over once during the entire time, otherwise the bread inside will remain raw. It is better to serve the bread immediately; after a day it will no longer be so fluffy and soft. The product can be served as a dessert.

Recipe 3: Irish yeast-free bread

What products are needed:

• white flour – one and a half cups (about 200 g);
• rye flour - the same as white flour;
• two tablespoons of sugar (optional);
• two tablespoons of oatmeal;
• soda - teaspoon;
• salt - teaspoon;
• one and a half cups of yogurt or kefir (about 360 ml).

How to cook:

To prepare bread according to this recipe, it is best to use full-fat sour milk or yogurt, but you can also use regular kefir. If there is no kefir, take milk, to which apple cider vinegar or lemon juice is added (a tablespoon per glass of milk). After this, the milk should be left in a warm place for two hours.

Both types of flour are sifted into a deep container. Salt, sugar and soda are added to them. All dry ingredients are thoroughly mixed. Then oatmeal is poured into the container and the mixture is mixed again. Use a whisk or your hands to make a well in the center of the flour mixture. Kefir is poured in there, but not all of it. The dough can be mixed with your hands or a wooden spoon.

The remaining kefir is poured in as the dough is kneaded until it reaches a soft, moist consistency. The main thing during the kneading process is not to overdo it. The product should not be even and smooth, but slightly lumpy with a crispy crust. The dough is kneaded very quickly, as soon as the loaf is formed, it must be immediately placed in the slow cooker.

The dough forms a round, flattened ball. You need to make a cross-shaped cut on the surface, the top is coated with the remaining kefir. The dough is transferred to a multicooker bowl coated with oil and sprinkled with flour. The bread is prepared in the “baking” mode for about 40-45 minutes. As soon as the top is well browned, turn the bread over and continue cooking in the same mode. 20 minutes. You can check the readiness of the product with a sharp wooden stick. If there is still raw dough on it, it means the bread is not baked.

Such a product should turn out to be quite dense on top, with a crispy crust. The center should be slightly moist and soft. This bread recipe is ideal for soups and vegetable stews. You can also make sandwiches with butter and jam with it.

Recipe 4: Yeast-free sourdough bread in a slow cooker

What products are needed:

• half a glass of warm water (for sourdough);
• 200 g wheat flour (for sourdough);
• one egg;
• one and a half glasses of water;
• a tablespoon of sourdough;
• a teaspoon of salt;
• 2.5 teaspoons sugar;
• three tablespoons of sour cream;
• a tablespoon of vegetable oil;
• 750 g wheat flour.

How to cook:

First, let's make a starter according to a special recipe. It's a long process, but it's worth it. Pour water into a bowl, sift flour into it, stir and knead into a thick dough. Transfer it to a clean bowl, cover with cling film and leave in a warm place for three days. After this time, the dough should become porous. Remove the top layer and throw away. Pour 70 ml of water into a clean container, transfer the flour ball there, mix a little and add about 80-90 g of flour. Mix, form a ball.

Place this lump in a clean pan and cover with film, leave in a warm place for 12 hours. Repeat the procedure with removing the top layer and a new batch after 12 hours, placing the dough in a clean bowl. The dough will now rise in eight hours. The procedure is repeated until the leaven begins to rise in two to three hours. After this, you can start baking bread. For baking, take a tablespoon of sourdough (with the top), the rest of the mixture can be stored in the refrigerator.

Now you can bake the bread. Break an egg into a bowl, add water, sugar and leaven. Mix everything. Add salt, butter and sour cream. Stir thoroughly. Add sifted flour in portions and knead the dough. Cover the lump with a towel and leave for an hour. After this time, mix the dough and place it in an oiled multicooker.

Lower the lid and leave the dough for an hour and a half. Cook in the “casserole” mode for one hour, then turn the loaf over and cook in the same mode for another 15 minutes. If you cook bread in the “baking” mode, the cooking time will be one and a half hours on one side and another 25-30 minutes for another. This time is suitable for a Redmond multicooker. Remove the finished product from the multicooker onto a wire rack, cover with a clean napkin and leave to cool.

Yeast-free bread does not contain harmful additives, preservatives, flavor enhancers or coloring agents. It’s quite possible to bake it at home with an oven, bread maker and slow cooker. The latter device is attractive for its versatility, simplicity and many functions. Using it couldn’t be easier! We’ll tell you below how to bake bread in a slow cooker without yeast quickly and easily.

What are the benefits of bread without yeast?

This product uses hops, curdled milk, whey, and yogurt as a starter. It is rich in vitamins, minerals, fiber and cellulose. If desired, you can add pieces of dried fruits, grains, and seeds to homemade bread.

This product is most useful for people suffering from pathologies of the gastrointestinal system, dysbacteriosis, and metabolic disorders. The delicate children's body will digest it without any problems. It is also useful for old people.

The recipe for bread in a slow cooker without yeast is extremely simple. Even novice cooks and bakers can bake it!

List of required ingredients, method of preparing the dough

You can use white flour, as well as rice, corn, buckwheat - whatever you like. We will take the simplest, most universal recipe, which is based on the use of premium flour.

How to bake bread in a slow cooker without yeast: stage one - preparing the ingredients. We will need

• three hundred grams of white wheat flour,
• three hundred grams of wholemeal flour,
• salt to taste, soda - one teaspoon,
• one hundred grams of oatmeal,
• twenty-five to thirty grams of cow butter.

How to cook yeast-free bread in a slow cooker: stage two - dough. Grind both types of flour with butter, add kefir, mix until a homogeneous, lump-free mass is formed. Add salt, soda, cereal, knead the dough. Heat the device, grease the bottom of the pan with oil. Bake for thirty minutes, selecting the “Baking” mode.

Baking Easter cake without yeast

How you want to please yourself and your family with homemade, freshly baked Easter cake on the bright Easter holiday! But is it possible to do without yeast when preparing holiday baking? Certainly! The recipe for bread in a slow cooker without yeast can also be used to make fluffy, crumbly and very tasty Easter cake.

What ingredients are needed? Let's take:

• five eggs,
• three hundred grams of sugar,
• one hundred fifty to two hundred grams of margarine,
• two hundred grams of fat cottage cheese,
• vanilla one or two bags,
• two tablespoons of baking powder,
• fifty to one hundred grams of raisins or candied fruits.

How to bake Easter cake in a slow cooker without yeast correctly? Separate the yolks from the whites, mix them with half the norm of sugar, cottage cheese, and add melted margarine. Beat the whites with a mixer or using a whisk with the remaining sugar, combine with flour, to which baking powder has previously been added.

Knead the dough for one minute, add candied fruits or raisins. It is advisable for the finished dough to “simmer” in a warm place for an hour or two.

Before placing the dough in the multicooker, grease the bottom with oil. Bake the Easter cake for one and a half hours, selecting the “Baking” mode.

Not a single Easter cake is complete without being “coated” with snow-white glaze - a kind of symbol of purity, cleansing, renewal. We prepare it according to the traditional recipe: beat the whites of two eggs with half a glass of sugar, crushed into powder, add a few drops of lemon juice.

Have a bright, joyful and festive Easter!

Homemade bread, which is prepared with love, will be much tastier than store-bought bread without additives. Today we will tell you how to properly cook bread in a slow cooker and prove that it is not at all difficult.

Rye bread recipe

Ingredients:

• Rye flour – 0.5 kg;
• Water – 0.1 l;
• Salt - on the tip of the knife;
• Dry yeast – 0.01 kg;
• Vegetable oil - for lubricating the multicooker mold;
• Milk – 0.32 l;
• Sugar – 1 teaspoon;
• Dry yeast – 0.01 kg;
• Wheat flour – 3 tbsp. spoons.

Preparation:

1. Prepare a large container in which it will be convenient to knead the dough.
2. Sift all the flour (about 3.5 cups) through a sieve. Pour it into the dough container.
3. Add sugar, yeast and salt to the flour.
4. Pour all the milk into the saucepan. Put it on medium gas, let it heat up, but not boil. Pour milk into flour.
5. Take a small bowl, pour 100 ml of water into it and heat it a little on gas. Add water to the dough.
6. Take a spoon and start mixing the dough with it. Help yourself with your hands. As soon as the dough is kept in a heap, it can be laid out on the board. Don't forget to flour it, otherwise the dough will stick to the surface.
7. The dough will not wrinkle well; to simplify this process, grease your hands with vegetable oil. Then kneading will be much easier, and the dough will not contain excess flour.
8. Knead the dough on a wooden board for about five minutes. As a result, it should not stick to your hands.
9. Now let the dough rest. To do this, prepare a large container and sprinkle it with a little oil.
10. Place the dough in a bowl and cover it with a plastic bag, or cover everything with cling film.
11. Place the bowl of dough in a warm place for 45 minutes. During this time it will double in size.
12. Take out our dough and place it on the work surface. Knead it a little with your hands.
13. The multicooker mold must be greased with sunflower oil.
14. Turn on the “warm” mode on the multicooker for 2 minutes.
15. Place the dough in the turned off but warm multicooker. Close the lid of the device and leave the dough there for 40 minutes (do not open the lid during this time).
16. After the specified time has passed, set the “baking” mode for 60 minutes. Set the temperature to 150 degrees.
17. After 40 minutes, you need to open the multicooker and turn our bread over. To do this, you can take a steaming container. Before turning the bread, take a special spatula (it is not recommended to use other utensils, otherwise you may scratch the bowl itself) and run it along the walls of the bowl so that the bread can be easily separated.
18. After turning, the bread should bake for another 20 minutes.
19. Rye bread is ready. Carefully remove it from the bowl and let it cool. It is believed that such bread should only be served cold, but you can eat it in any form.

Yeast-free bread in a slow cooker

It will take you several days to prepare this bread, but the result is worth it.

Ingredients:

• Rye flour – 1 kg;
• Sunflower oil – 6 tbsp. spoon;
• Honey – 1 tbsp. spoon;
• Wheat flour – 0.1 kg;
• Salt – 1 teaspoon;
• Purified water.

Preparation:

1. Prepare a large bowl. Ideally, it should be ceramic or glass.
2. Boil 100 ml of water. Pour it into the dough container.
3. Add 0.1 kg of rye flour to the water. Mix everything thoroughly so that the mixture has no lumps. These actions should be carried out with a wooden spatula or spoon. Iron devices will not work.
4. Take cling film and cover the bowl with it. Or simply cover the dough with a paper towel.
5. Place the bread dough in a warm place (for example, near a radiator) for 1 day.
6. After the specified time, remove the dough. Bubbles should have formed on its surface; if there are none, it means you have chosen the wrong place to store the dough. This is not critical at this stage, just move the bowl to a warmer place.
7. Boil 100 ml of water again and add it to the dough.
8. Measure out 0.1 kg of rye flour, sift it and pour it into the dough. Mix everything again with a wooden spatula, cover the bowl with cling film and send to any warm place (for example, near the stove) for 1 day.
9. On day 3 you will need to repeat steps 7 and 8.
10. On the fourth day, you need to boil about 0.5 liters of water. Add it to the dough and also add flour. There should be so much of it that the mass resembles thick sour cream.
11. Send the bowl to a warm place for another 1 day.
12. Separate ¾ of this dough and place it in a separate bowl in which the bread will already be kneaded.
13. To the remaining ¼ add 0.1 kg of rye flour and boiled water. The mass should resemble thick sour cream. Repeat with this ¼ the same steps as before and after a few days you will be able to prepare more bread. If you no longer want to bake bread, simply add this dough to other baked goods instead of yeast. A glass of this dough replaces 0.04 kg of yeast.
14. Add a little honey, salt and butter to the dough (¾ of the dough). Mix everything. It is most convenient to do this with a whisk, then lumps will not form. Now add flour and continue stirring everything with a spoon. Only after the dough has acquired a dense structure can it be kneaded by hand. You can’t do this before, because everything will stick to your hands, and it will be very difficult to wash the dough. But if the dough accidentally gets on the table or other furniture, immediately pour water on it to soften the dough.
15. When you can no longer knead the dough with a spoon, place it on a board (be sure to sprinkle it with flour, otherwise it will be difficult to tear off the dough later) and knead it with your hands. This must be done until it stops sticking to your fingers. Now you can add regular wheat flour to the dough.
16. Grease the bowl of the device with oil and place the dough into it. Cover everything with a paper towel to prevent our dough from drying out. Leave the bowl in a warm place for 3 hours.
17. After 3 hours, our bread in the bowl will take the correct shape and will be ready for baking. Take a silicone brush and brush the top of the bread with sunflower oil.
18. Place the bowl in the appliance and turn on the “baking” mode for 30 minutes.
19. After half an hour, turn off the multicooker and turn the bread over to the other side.
20. Set the baking mode again for half an hour.
21. In half an hour the bread will be ready. Place it on a basket (used for steaming), cover with a towel and let it cool slightly.
22. The cooled bread can be cut into small pieces and served with any dishes.

Ingredients:

• milk – 300ml
• sour cream – 50g.
• wheat flour – 600 gr.
• salt – 1.5 tsp.
• honey – 1 tbsp.
• baking powder – 1 tsp.
• soda – 1 tsp.
• purple basil – 3 sprigs
• Sunflower oil – 2 tbsp.
• butter for greasing the mold – 25 g.

Bread is the head of everything. This proverb has been familiar to us since school days. Bread occupies a very important place in our lives. This product is in the forefront of every home. If it's not there, we immediately go to the store. Without this valuable product, we do not have breakfast, lunch or dinner. Not a single holiday feast is complete without this culinary masterpiece.

A multicooker is such a necessary technique that it’s hard for me to imagine my life without it. I have a Moulinex CE500E32 model that also has a pressure cooker function - it’s just a miracle. But since there is no need to use a pressure cooker in the “baking” mode, bread without yeast according to this recipe can be prepared in all multicookers. So, let's begin the most interesting culinary process.

Cooking method

1. 
   We collect all the necessary products and bake white yeast-free bread.
2. 
   In a deep bowl, combine the sifted wheat flour, baking powder, soda, and salt. Mix with a wooden spatula.
3. 
   Wash and dry the basil. We tear off the leaves, chop them finely, add them to the flour mixture, and mix.
4. 
   Add warm milk and sour cream. Stir and let rest for 5 minutes.
5. 
   Take liquid honey and sunflower oil and add it to the dough. Start kneading with your hands until the dough becomes smooth and homogeneous. If necessary, add flour.
6. 6
   Form the finished dough into a ball. We make cuts on top, but this is not necessary. Grease the bowl with half of the prepared butter. Place the bread into the multicooker bowl and let it rest for 10 minutes. After closing the lid, turn on the “baking” mode for 40 minutes.
7. 
   After the sound signal, turn off the program and open the lid. This is how our bread turned out. Turn it over, after greasing the bowl with the remaining butter. Close the lid and run the “baking” program for another 20 minutes.
8. 
   When the beep sounds again, turn off the program and open the lid.

Have you ever baked yeast-free bread in a slow cooker? If not, and if you are interested in baking bread, I recommend making Irish Soda Bread. This is bread with a rough, crispy crust and a dense, slightly moist, but tender crumb. This perfect country bread is served alongside a hot bowl of soup or stew. Or with tea and coffee, cut into thick slices and spread with butter and jam. The leftovers make wonderful croutons.

This bread is made very quickly - Irish housewives in the old days would whip it up after a hard day's work and serve it almost hot. Today, when the majority of people buy bread in stores, Irish soda bread is baked mainly on March 17 - St. Patrick's Day, whom the Irish consider their heavenly patron. This is a national holiday in Ireland where people hold parades, wear green clothing and eat traditional foods. Outside of Ireland, St. Patrick's Day is celebrated in the United States. It is very popular there, they say: “On St. Patrick’s Day everyone wants to be Irish.”

Although this bread is known as "Irish soda bread" outside of Ireland, it is never called that in its native country. More often you can hear the name “cake” or “bread-cake”. In the old days it was called “spotted Dick” or “spotted dog” - because of the large number of raisins that were added to the bread recipe on holidays. However, in its simplest form, Irish soda bread is made with only four ingredients: flour, salt, baking soda and kefir (sour milk).

I can’t help but mention another amazing coincidence: Irish yeast-free bread is very similar to bread, which is also baked with soda and kefir - perepechka (perepichka). Given the general similarity in the fate of the Ukrainian and Irish people (oppressed for centuries by a stronger neighbor), the similarity of culinary traditions is amazing.

When making Irish bread, it is important not to mix it too much. The kneading is done very quickly, and once the dough is formed into a flat circle, it is placed in the oven. This creates an uneven, lumpy surface, followed by the crispy, rough crust that this bread is famous for.

A cross-shaped cut is made on the top of the loaf; this prevents it from cracking during baking, and also makes it easy to break freshly baked bread into quarters. In the old days, Irish housewives said that the cross attracted good fairies to protect bread and home.

To bake yeast-free bread in a slow cooker, I use two types of flour - white wheat and rye. I'll also add a little sugar for sweetness and a small handful of rolled oats.

For a recipe for yeast-free bread in a slow cooker, high-fat sour milk, yogurt or fermented baked milk is best suited, although in the past it was most often made with whey remaining after churning butter. You can also replace kefir with milk by adding a tablespoon of apple cider vinegar or lemon juice to a glass of milk and letting it sit for an hour or two in a warm place.