Quick bread without yeast. Sourdough for bread at home without yeast old recipe

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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 for this - a bread maker. 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, and setting the temperature.

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. Italian recipes are very demanding on this parameter, but even Borodinsky, who is familiar to Russian people, 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 - especially for homemade sourdough. Secrets of professionals and detailed photos of the most important steps will help you cope with them.

Rye

Nutritionists call this product one of the most useful, along with. If a person cannot do without bread at all, 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.

As much as I love baking, I can no longer eat it: recently my intestines have refused to digest anything that contains yeast. And then I remembered: our grandmothers baked everything themselves, at home. And they didn’t need yeast for this. Now I bake bread at home: both black and white.

How to bake bread at home

First, think: do you have the time, desire and conditions to prepare such baked goods. This is not very labor-intensive, but yeast-free dough requires attention: miss the right moment and the bread will not rise. There is even more fuss with wheat flour.

In addition, dough made with rye flour is very sticky. It is quite difficult to wash, and sometimes it is difficult to remove black bread without damaging it, even from a composite form. Using parchment or baking paper will not simplify the process - the backing will simply stick tightly. You will have to eat the bread with her. In this silicone mold, the bread will turn out smooth and beautiful.

A silicone mold with reinforced edges is best. Rye dough is very dense and easily crushes any obstacles in its path. If the sides of the pan are soft, you won’t be able to make classic brick bread. Have you ever seen a silicone rectangle with a reinforced edge or wire frame inside it? This is exactly what I mean. The finished product from this form is a sight to behold. It comes out easily, it turns out smooth and beautiful.

Brown bread is baked for an hour at 200°C. So your oven must be appropriate. Homemade brown bread tastes better than store-bought bread, but white bread has a peculiar sourness that is not present in the finished store-bought product. With the proper skill, developed over several times of baking homemade bread, everything will work out. Now I knead the dough almost automatically.

Sourdough without yeast

The principle of yeast-free dough is quite simple: it ferments and rises by itself thanks to natural processes. The stomach and intestines do not protest, such baked goods are very tasty, natural and a pleasure!

Go to the store and buy premium quality wheat flour and rye flour. It is best to take seeded rye - the grind is finer, the bread will taste more tender, but it will not be black, but rather gray. If you use regular one, the final product will be darker. The darkest bread is usually made from rye wallpaper flour. For white bread you will need only wheat flour, for black bread - both wheat and rye.

Let's start with sourdough - this is the basis of homemade bread. It takes 3 days to prepare, on the 4th you can use it for baking. There are different sourdough recipes, but I prefer to have one sourdough starter for black and white bread. I bake rye bread much more often than wheat bread, so I don’t see the point in keeping both of them.

Take a large bowl and add 1 tbsp. rye flour, and then pour 1 tbsp there. warm water. Stir well with a spoon until the starter is as runny as pancake batter.
Cover the container with flour and water with a damp cotton or linen towel, cover it with a lid, but not tightly so that the starter can breathe, and place it in a warm, dark place. Don't be afraid that the fabric will be too wet - rinse it under the tap with water and wring it out. This is necessary so that the top of the starter does not dry out. The bowl should stand in a dark, warm place for a day. The ideal temperature for sourdough bread is 25-26°C. At this time, it is advisable to stir it several times. If the towel on top dries out, moisten it with water.
On the second day, you need to add a little water and flour to the existing starter and feed it. Don’t put too much, 2-3 tbsp is enough. l. Stir several times, as on the first day, do not forget to dampen the towel.
The third day is identical to the second: feed, mix, moisturize. Air bubbles should appear on the surface of the starter, and it itself will begin to smell characteristic - very similar to yeast. In fact, rye sourdough is yeast, only natural
On the fourth day you can start baking bread. It is important to know that you do not need to prepare the starter every time. You do it only 1 time, about 0.5 tbsp. leave it and use the rest. This half glass can be poured into a jar or pot, fed and left warm for a couple of hours for the starter to ferment.
Then you should cover the jar or pot with damp gauze to allow it to breathe, secure it on top with an elastic band and put it in the refrigerator - until next time. If you don’t use it, you need to feed the starter at least 1-2 times a week. To do this, add 3 tbsp to the jar. l. flour, 3 tbsp. l. warm water, mix well with a spoon, leave in a warm place for a couple of hours, wet the gauze on top with water, cover and put in the refrigerator.

Dough without yeast for black bread

Use the remaining amount of starter to make black bread. If this is your first time baking, simply add the ingredients listed below to your starter. The loaf will turn out heavier, next time it will come out a little smaller. If you see that the dough is too liquid, add a little more rye flour to it.

For one 700 gram loaf of black bread you will need the following ingredients:

2.5 tbsp. rye flour;
0.5 tbsp. wheat flour;
1.5-2 tbsp. warm water;
2 tsp. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
a pinch of cumin, coriander or other spices to your taste.

Place all this in a large bowl and mix well with a spoon. The consistency should be very thick, but uniform, so that all the flour gets wet, but does not float in the water. It's a good sign when you have a hard time mixing ingredients. Then transfer the dough into a mold, cover it with a wet towel or napkin and leave it in a warm place overnight or overnight. Don’t worry if the top of the viscous mass seems uneven to you - in 8-10 hours it will be evenly distributed over the entire surface of the mold.
By morning or evening the dough will be ready and you can safely put it in a well-heated oven. Be sure to leave some space in the pan (about 3cm up to the top) so that your dough doesn't run away by the time you're ready to bake it. Brown bread is baked for about an hour at 200°C. I add another 5 minutes - I like it crispy.
Remove the hot bread from the oven, remove it from the mold and brush it with a brush dipped in regular drinking water. After this, wrap the loaf in a towel and let it cool. When the bread is no longer hot, place it in a plastic bag.

Dough without yeast for white bread

Let's say you already have a ready-made starter made from rye flour. Having mastered the science of baking black bread, making white bread was not difficult for me. To do this you will need:

300 ml milk, maybe sour;
600 g flour;
1 egg;
40 g butter;
60-70 g sugar;
0.5-1 tsp. salt;
vanillin.

Wheat flour dough is prepared in several stages. After experimenting with white bread several times, I realized that the absence of some of them did not affect the finished product, so I simplified the process.

Take 200 ml of milk, 200 g of flour and 1 tbsp. l. rye sourdough and place them in a large bowl. Mix everything well, you can use a whisk, cover with a wet towel or napkin, put the lid on top and place in a warm, dark place for 12-16 hours. Periodically stir and moisten the textile that covers the starter. Don't be alarmed if it seems to you that nothing is happening and the flour has settled to the bottom. The characteristic smell of fermentation will tell you that the process has begun. Just stir the starter from time to time with a spoon.
Now add 1 tsp to the starter. salt and sugar - you get a dough. Cover it with a wet towel and leave it alone for an hour.
After this time, mix the remaining ingredients with the dough and knead the dough. You need to do this by hand for about 15 minutes. When the dough is ready, place it in a bowl, cover with a damp cloth and leave for another 1.5 hours.
Then everything depends only on your imagination. You can bake regular white bread, braided bread, or even pies and buns. Unleavened dough made from wheat flour is as soft as regular dough, it rises well, but has a slightly different, sour taste. Remember that before placing your products in the oven, cover them again with a damp towel and let them rise for 40-50 minutes. Don't forget to brush the future pastry with a brush dipped in milk, beaten egg or drinking water with sugar.
White bread is baked on a baking sheet greased with vegetable oil in a well-heated oven at 190°C until a beautiful golden color. At first glance, making homemade bread may seem labor-intensive. But my family votes only for him, refusing to eat store-bought. They are so happy when I bake a new loaf and say that there is nothing tastier, and I myself feel so good after this dish that I bake bread again and again.

If you don’t have any yeast at all, and your family are big supporters of baking, then it’s time to try a new recipe for equally tasty yeast-free bread and bake it at home in the oven. In addition, the taste of this bread is a little unusual, unlike the simple one, one might say even more piquant and you should definitely like it. Therefore, let's quickly begin the process of preparing yeast-free, very tasty bread in the oven, and we will tell you how to do everything yourself at home.

Recipe for homemade yeast-free sourdough bread in the oven

warm boiled water – 370 ml;
rye flour – 21 tbsp. spoon;

wheat flour (premium) – 150 g;
whole grain flour – 150 g;
rye flour – 400 g;
liquid honey – 2 tbsp. spoons;
salt – 2 teaspoons;
warm water – 330 ml;
sourdough – 6 tbsp. spoons

To prepare the starter we need, take warm water (100 ml) and mix it in a large, high tray with 4 tablespoons of rye flour. We cover it and send it to a darker and warmer place for a day. On days 2, 3, 4, 5, be sure to feed the starter with 3 tablespoons of flour and 30 ml of water, mix it and send it back to the place where it was. When the 6th day arrives, take the starter and, after mixing, select 3 spoons from this tray, to which we add 5 spoons of rye flour, 70 milliliters of warm boiled water and leave all this for future bread. Thin the remaining starter well with water and put it in the refrigerator for no more than 10 days.

We keep the prepared leaven for the bread in the place where it fermented for another 6 hours, and then add salt, liquid honey, warm water to it and mix everything. Mix flour into the dough by grade: first premium, then whole grain, and add rye last. Place the kneaded dough immediately into a greased form and let it rise well for 2 hours. Then sprinkle the top with water and place the bread for baking in an oven preheated to 180 degrees for 55-60 minutes.

Recipe for yeast-free bread with kefir in the oven

wheat flour (premium) – 330 g;
fat kefir – 220 ml;
baking soda – 2/3 teaspoon;
kitchen salt – 2/3 teaspoon;
vegetable oil – 1 tbsp. spoon.

In a bowl with warm kefir, add the required amount of baking soda, kitchen salt and a spoonful of any vegetable oil. Stir everything and start sifting the flour right here, rhythmically mixing it with kefir. Next, drop a small amount of oil onto your hands and, placing the dough on the surface of a clean table, with a small addition of flour, knead it. Then we move our wonderful dough for future unleavened bread into the prepared form (greased) and place it in the center of the oven, which was heated to 195 degrees half an hour before. We bake the bread for only 40 minutes.

Many people nowadays prefer home-baked bread. A special impetus for this was given by the appearance of bread machines on sale, with the help of which you can quickly bake fresh, tasty bread.

However, it is still believed that the most delicious bread comes from dough made by hand and baked in the oven, or even better, if possible, in a Russian oven

Today I will tell you several recipes for baking bread, and most importantly, how to prepare sourdough for bread without yeast, and although this procedure takes a lot of time, there are more and more people who want to bake such bread

Recipe for making sourdough for baking bread

How to make yeast-free sourdough, it is also called mother sourdough

To do this, we need only 2 products: peeled rye flour and, for starters, 100 ml of water

Pour warm water into a container of at least 2 liters, add 3 - 4 tablespoons of flour and stir until thick sour cream.

Cover with a napkin and place in a warm, dark place

Let's see what we got. The fermentation process begins, our starter has a not very pleasant smell

Add 3 tablespoons of flour, a little warm water and mix until thick sour cream forms.

Cover with a napkin and place again in a warm, dark place, but, of course, not on a radiator

Bubbles appeared, an intensive fermentation process began

Again add 3 tablespoons of flour, a little warm water and mix until the sour cream is thick, cover with a napkin and again put in a warm, dark place for fermentation

Fourth day

The starter has increased in volume and already has a specific smell of sourdough

The process is repeated, add 3 tablespoons of flour, a little water and mix, cover with a napkin and send again to ferment in a warm, dark place

The starter has increased in volume, began to have a pleasant smell of starter, repeat the entire previous process, add flour, water, mix until it becomes thick sour cream and put it again in a warm, dark place

Our starter is ready for further use

To directly prepare the bread, we need 3 - 4 tablespoons of sourdough, which we put in another bowl, add 5 - 6 tablespoons of flour, a little water, mix and put in a warm place for 5 - 6 hours, after which we repeat the kneading process again. , fermentation of the sourdough for another 5 - 6 hours. The rest will be superfluous, we send it for storage

How to store yeast-free sourdough

Add water, 2 times more than what was poured into it and store the liquefied water in the refrigerator for no more than 12 days
Add flour, roll out into a thin layer and dry at room temperature, store at room temperature
Give to friends

How to bake bread with yeast-free sourdough

Bread is a form of preserving leaven, it is the most useful part of bread

We prepare the dough in the usual way from this list of products; you can use sesame seeds, raisins, and dried apricots as flavoring additives. See above for how to prepare yeast-free sourdough; you can also find tips for a novice baker in the article,

Place the dough in a mold greased with vegetable oil and sprinkled with flour.
Cover with a napkin and place in a warm place for 2 hours.

Lightly sprinkle the top of the risen dough with water to get a crispy crust.
Place in an oven preheated to 200 degrees. Baking time 1 hour
Place a container, maybe a frying pan, with water on the bottom of the oven

After 20 minutes, sprinkle our bread with water on top and reduce the temperature to 180 degrees

An hour has passed, we take out our bread, put it on a wire rack, cover with a napkin until the bread cools completely

The remaining starter can be put in the refrigerator and stored on the top shelf

The next time you bake bread, you need to take it out of the refrigerator and let it warm up to room temperature, only after that you can add 5 - 6 tablespoons of flour, add a little warm water, stir and put it in a warm place for 5 - 6 hours. The starter will be ready for baking

Baking homemade yeast-free bread with kefir

If the sourdough has run out, you can bake bread with kefir

To do this, you need a glass of warm kefir, to which add a teaspoon of soda, keep in mind that its volume will immediately double, pour in a tablespoon of soy sauce, a tablespoon of sunflower oil

Sift 2.5 cups of wheat flour into a separate bowl, add 1 teaspoon each of coriander and cumin spices, a pinch of salt and a tablespoon of sugar, stir the flour mixture

After standing for 15 - 20 minutes, kefir has risen and looked like dough, add it to the flour and knead the dough
It will look like dough made from rye flour, this color is given by seasonings and soy sauce
As you knead, add a tablespoon of starch.

Place the dough on a baking sheet greased with vegetable oil and sprinkled with semolina

Using a razor blade, make two cross-shaped cuts on top for better baking of the bread and sprinkle with a pinch of cumin and a little flour to make a crispy crust.
Preheat the oven to 220 degrees and bake the bread for 30 - 40 minutes. Don’t forget to place a bowl of water on the bottom shelf of the oven and sprinkle the bread on top with water a couple of times during the entire time.
Turn off the oven after 40 minutes and leave the bread in the closed oven for another 10 minutes
Place on the table, cover with a towel and leave for 30 minutes

You will learn how to bake bread without yeast by reading the bread recipe, bread recipe, and baking recipe.

Recipe for wheat bread made from yeast dough

Now I will present to your attention a recipe for baking bread from yeast dough.

Very tasty, aromatic bread

We will need 1 kg of wheat flour, 750 g of country milk, 1 teaspoon of salt, 1.5 teaspoons of sugar, 9 g of yeast and 2 eggs

Pour sugar and yeast into a bowl, add a little milk and stir

Pour 0.5 kg of flour, salt into the mixer, pour in the stirred yeast and warm milk

Stir with a mixer for 10 minutes until thick sour cream forms.
Everything is mixed, cover with a napkin and leave for 1 hour

Add 1 egg, stir, and add the remaining flour in small portions, stirring for about 15 minutes
Cover the kneaded dough with a napkin again and leave for 1 hour.

Place the dough on a baking sheet sprinkled with flour

Give the dough a round shape and leave it for 20 minutes

Cover the top with beaten egg and place in the oven preheated to 220 degrees for 1 hour.

The bread is ready, put it on a towel and moisten the top with a brush and water

Cover with a towel and let cool completely

You will learn another old recipe for baking bread by reading it here...

Simple ciabatta bread recipe video

How to bake Borodino bread in a bread machine - video

Lately, yeast-free bread has become very fashionable. Although, this is rather a “second wave”, because... it was made at the dawn of bread baking, when all bread was yeast-free, because... yeast was not known to people.

Today, many housewives prefer to bake homemade bread without yeast for a number of reasons:

This technology is more useful;
It contains much fewer calories.

So, how can you bake homemade bread? Before considering popular baking recipes, you need to understand whether it is healthy or not?

All the benefits

What are the benefits of yeast-free bread? Its main advantage is the absence of yeast, which is known to negatively affect the functioning of the body.

It has been scientifically proven that this type of baking is much better absorbed by the body. First of all, this is due to its density and roughness: the crumbs in the food bolus are much better absorbed, activating the functioning of the intestines.

Flaws

Still, there are some disadvantages in which such baked goods are inferior to ordinary bread. Among them are:

Small volume;
Slightly different taste;
Hardness. However, this remark does not apply to all types of baked goods, for example, bread made with sourdough is quite soft and tasty;
The complexity of the cooking process. You will have to spend a little more time preparing bread without yeast. With sourdough, the dough takes twice as long to rise, and the sourdough itself still needs to be made. Things are much simpler with yeast: add powder, wait, bake.

Simple recipes

Let's look at the most delicious recipes for making this pastry.

Option #1

This method of baking is based on rye sourdough. Baking should be done in the oven.

To prepare the starter you will need:

Rye sourdough - 100 g;
Flour (wheat must be used) - 300 g;
Water - 300 g (about 1 and a little less than half a glass).

For the test you will need:

Wheat sourdough - 500 gr;
Flour - 500 g (about 2 cups);
Honey - 1 tbsp;
Water - 100-200 g;
Yolk (exactly the yolk, not the whole egg) - 1 piece;
Vanillin (will add flavor to the bread);
Tea - 1 tsp;
Sugar - 0.5 tsp;
Oil (it is best to take olive oil) - 2 tbsp;
Salt - 1 tsp.