The children recently went on a hike and baked flatbreads in a frying pan with their classmates, and then, when they returned home, they treated me to it. The flatbreads were excellent, let me tell you! And after a couple of days they themselves asked for kefir and flour to bake flat cakes. As a result, they baked almost entirely themselves: they ground the grain, kneaded the dough, divided it, I showed how to roll it out and they rolled out the buns. And she helped bake it. And again it turned out very tasty and very simple! The children, seeing that the result of their efforts was appreciated, suggested posting the recipe on the blog so that the children of our adult readers could also bake these delicious cakes!

Write down the recipe:

• 235 gr. kefir or sour milk;
• 200 gr. whole grain wheat flour;
• 200 gr. premium flour, 1s. or especially fine grinding;
• 30 gr. sugar or honey;
• 5 gr. salt;
• 3 gr. soda (about ½ tsp)
• butter for greasing the finished flatbreads.

The process is very simple! If you have it at home, make fresh flour.

Mix both types of flour, salt, sugar and soda.

Add kefir to the flour and mix. Add more liquid if you feel the dough is too tight, but ideally it should be a little sticky.

Form a ball and leave for 30-40 minutes.

Divide into 12-14 pieces (approx.).

Round each piece and let rest for 5-7 minutes.

Dust the table with flour, place a ball of dough, press down with your palm and roll out thinly from the center to the edge.

Heat a frying pan without oil (heat above medium or slightly above medium) and bake the flatbreads for 1-2 minutes on each side under the lid.

Brush freshly baked tortillas generously with butter.

Simpler than that, right? It seems to me that these cakes also contain a very ancient and deep meaning. This is a simple, very simple baking, and even using coarse flour, the kind our grandmothers baked, and our grandmothers’ grandmothers, and I’m sure that people baked similar flatbreads hundreds and thousands of years ago. Simply because people have always been drawn to bread, it has always attracted them, and the simpler the bread, the easier it is to repeat it and teach it even to children :)

And recently, by the way, in my son’s class I taught a bread lesson: the children and I made flour, kneaded the dough, made small breads and baked! You can’t imagine what imagination and flair children show when working with dough! Nobody taught them this, they didn’t agree with anyone in advance, everyone just decided to do it the way they wanted, the way they liked it!

Look what happened!

We ground the grain in a small hand mill and baked it in a small primitive oven; the bread was barely browned, but it still turned out very tasty.

The children plucked a piece from their buns and could not stop, and told me: what delicious bread! With such a mother you won’t die of hunger at home)))) How funny it was to listen to)))

Would you like a short recipe for these delicious buns? Write:

100 gr. white flour (w/s, 1s., extra fine grinding);

100 gr. water;

10 gr. sourdough

Mix, cover, and let ripen for 12 hours.

Dough:

All sourdough;

400 gr. whole grain wheat flour;

235 gr. water;

30 gr. Sahara;

50 gr. butter;

10 gr. salt;

egg for brushing.

Something for topping, if you like.

Raisins or cranberries will come in very handy here, but we baked without them))

Mix the starter and water, add flour and leave for 20-30 minutes. Add salt and sugar and continue kneading until the dough is no longer sticky. It took me and the kids about 15 minutes.

Divide and form into buns or bread.

Let sit for about 2.5-3 hours at a temperature of 25-27°, brush with egg before baking.

Bake the buns for about 20-25 minutes. in a preheated oven, initial temperature 230°, after 10 minutes. reduce to 200.

Delicious bread, friends!

Whole grain yeast-free bread is considered the most beneficial for the human body. This is exactly the kind of bread our distant ancestors baked. This pastry is unique in its composition and quantity of useful elements and at the same time has an original aroma and memorable taste. Bread made from whole grain flour provides the body with carbohydrates, vitamins, enzymes, improves intestinal function, saturates quickly and for a long time. For baking, flour from ground whole grains of wheat, buckwheat, millet, oats, and corn is used.

To make yeast-free bread from whole grain flour we will need:

1. oat flakes - 200 g (1 cup);
2. water - 200 ml (1 glass);
3. vegetable oil - 10 ml (1 tablespoon);
4. honey - 10 g (1 teaspoon);
5. baking powder - 5 g (1 teaspoon);
6. salt 3 g (1/2 teaspoon);
7. nuts, seeds, seasonings, dried or fresh herbs, raisins, dried fruits.

Preparation time: 5-10 minutes.

Baking time: 25-30 minutes.

Total time: 40-50 minutes.

Quantity: 1 loaf.

Whole grain bread is suitable for dietary nutrition and for those who lead a healthy lifestyle or plan to lose weight. A large number of useful microelements and vitamins are contained in bran, carbohydrates quickly give a feeling of fullness, and fiber removes harmful substances from the intestines. Homemade bread remains fluffy for a long time, does not go stale and retains its beneficial properties.

Let's prepare a loaf of fragrant bread in the oven

• In a deep container, mix the dry ingredients: oatmeal, salt, baking powder and whole grain flour.
• Advice. The flakes do not need to be ground first.

• Separately mix the oil and honey, add water, mix again.
• Advice. You can preheat the water a little - then the honey will dissolve in it faster.

• In order for the seeds to fully reveal their taste and aroma, first fry them in a dry frying pan for 10 minutes.

• Combine dry and liquid ingredients, stirring the mixture with a spatula.
• Advice. As an addition to whole grain bread without yeast, you can add chopped nuts and dried fruits, fresh and dried herbs.

• The finished dough is not thick. Place in a baking dish lined with baking paper or foil.

• Preheat the oven to 200 degrees and place the prepared yeast-free bread made from whole grain flour into it.
• Bake the dough for 25-35 minutes, checking the readiness with a wooden toothpick. A crust should form on the baked goods, and the crumb should remain slightly moist and loose.

• Cool the finished whole grain yeast-free bread under a napkin and serve.

Whole grain yeast-free bread - another recipe

More and more housewives prefer whole grain bread without yeast, prepared in the oven or in a bread machine, to store-bought yeast bread. The recipe for such baking is simple and accessible. The dish is low in calories and rich in healthy ingredients. Whole grain flour promotes weight loss, increases immunity, and cleanses the intestines.

Required ingredients:

• oatmeal - 200 g (1 cup);
• whole grain flour - 200 g (1 cup);
• milk - 200 ml (1 glass);
• slaked soda -10 g (2 teaspoons);
• honey - 5 g (1 tablespoon);
• olive oil - 5 ml (1 tablespoon);
• salt - 3 g (1/2 teaspoon);
• seasonings, seeds, chopped herbs.

Preparation time: 15-20 minutes.

Baking time: 20-25 minutes.

Total cooking time: 35-40 minutes.

Quantity: 1 bread.

The cut of whole grain yeast-free bread is crumbly, slightly moist, and the crust is crispy. The unique aroma of baked goods attracts attention and stimulates the appetite. In terms of its nutritional properties, yeast-free bread made from whole grain flour is a useful product of dietary and therapeutic nutrition.

Recipe for making bread in the oven without yeast:

• In a large bowl, mix flour, soda, salt and oatmeal.

Advice. Whole grain flour can be mixed in half with corn, buckwheat or bran can be added.

• Dissolve honey in warm milk and add olive oil, mix.
• Combine the ingredients, add seeds, seasonings and mix thoroughly.
• Grease a baking pan with oil and place the dough into it.
• Preheat the oven at 220 degrees and place the mold with the dough in it.
• Bake for 20 minutes.
• Grease the top crust with oil and bake for another five minutes.
• Serve whole grain bread without yeast to the table.

Whole grain bread in a slow cooker

Using kitchen appliances makes it easier to prepare delicious meals that are healthy for the body. Whole grain bread cooked in a slow cooker turns out exactly like this.

Products used:

• whole grain flour - 200 g (1 cup);
• wheat flour - 200 g (1 cup);
• oat flakes - 175 g (3/4 cup);
• kefir - 200 ml (1 glass);
• bran - 20 g (3 tablespoons);
• flax seed - 20 g (3 tablespoons);
• vegetable oil - 20 ml (2 tablespoons);
• water - 30 ml (2 tablespoons);
• honey - 10 g (1 tablespoon);
• soda - 6 g (2 teaspoons);
• salt - 6 g (2 teaspoons).

Preparation time: 20-30 minutes.

Cooking time: 1.5 - 2 hours.

Total cooking time: 2 - 2.5 hours.

Quantity: 1 loaf.

Bread cooked in a slow cooker turns out evenly baked, with an appetizing crust.

Making bread without yeast in a slow cooker:

• Grind flax seeds.
• In a dry frying pan, fry the ground seeds and bran for 10-15 minutes.
• In a deep bowl, mix flour, flakes and fried ingredients.
• In a separate bowl, mix vegetable oil, honey and kefir.
• Advice. Kefir can be replaced with yogurt, fermented baked milk, and sour milk.
• Combine dry and liquid ingredients in one container. Mix a fairly liquid dough.
• Pour the mixture into a baking container.
• Advice. The walls of the container can be pre-greased with oil - in this case the dough will not stick.
• Set the multicooker to “Cake” or “Baking” mode.
• Advice. Baking time takes about two hours. At the same time, you cannot open the lid so that the dough does not settle.
• Carefully remove the finished whole grain bread from the mold and cool.
• We serve aromatic pastries on the table.

Whole grain bread in a bread machine

Housewife's assistant - bread maker. No one can resist the aroma of homemade whole grain bread made without yeast. There are many recipes for preparing aromatic and appetizing dishes. We use a simple method of making bread with kefir.

We will need:

• whole grain flour - 310 g (1.5 cups);
• kefir - 235 ml (1 glass);
• soda - 5 g (1 teaspoon);
• sugar - 3 g (1/2 teaspoon);
• to taste: nuts, seasonings, cumin, coriander, sesame seeds, flax.

Preparation time: 10 minutes.

Cooking time: 1 hour.

Total cooking time: 1 - 1.5 hours.

Quantity: 1 loaf.

Recipe for making whole grain bread in a bread machine

• Pour kefir into a bowl, add salt and sugar.
• Mix flour with soda, add seeds, seasonings, and spices to taste.
• Pour the flour into the bowl with the kefir.
• We set the mode for quick baking of bread weighing 750 g.
• Advice. Often, device parameters differ significantly between different manufacturers. Follow the recommendations given by the manufacturer of your bread machine.
• After the bread machine beeps, check the readiness of the baked goods. Carefully remove the loaf and leave to cool.
• Slice and serve the bread after it has cooled completely.

Baking not only has a balanced taste, but is also very healthy. It prolongs the feeling of fullness due to the fiber it contains, which means it is suitable for weight loss and proper nutrition (PN). Its calorie content is about 180 - 250 kcal, but all of them benefit the body.

The products used for cooking are the simplest: whole grain flour, water, sugar, vegetable oil, salt, sourdough or yeast. It happens that the loaf has a slightly bitter taste. It is not difficult to understand why such baked goods are bitter: most likely, old flour was used. It is also possible that it was simply exposed to the sun's rays.

Recipe for bread made from whole grain flour with yeast in the oven

This is a simple and easy to prepare recipe. If you have never baked before, be sure to start with this one and you will succeed. The loaf turns out fluffy, soft and incredibly tasty!

Required Products:

• 450-500 g flour;
• 8 g yeast;
• 300 ml water;
• 3 tbsp. vegetable oil;
• 1 tbsp. Sahara;
• salt (to taste).

How to cook:

1. Sift 1/3 of the whole wheat flour into a small bowl. Add the yeast and sift again with the flour.

2. Pour in water at room temperature, add sugar and stir. Cover with a napkin and leave in a warm place for 15-20 minutes.

3. Mix the dough carefully. Add a pinch of salt, then pour in 1-2 tbsp. vegetable oil. Mix everything again with a spoon or spatula.

4. Add the remaining flour little by little. Knead the dough with a spatula, then with your hands on the table. Pour 1 tbsp onto the dough. olive oil and knead thoroughly.

The dough should not be too tight, but also not stick to your hands. Therefore, look at the consistency, you may need 450 g of flour.

5. Place in a deep bowl, cover with a napkin and leave to rise for 25-30 minutes. After this, knead it thoroughly again.

6. Roll the dough into a ball. Place in a greased baking dish. Cover with a napkin and leave for another 15 minutes.

7. When the dough has risen, dust the top with flour and make a couple of longitudinal cuts.
Bake for 25-30 minutes in the oven at 200 degrees.

The bread turns out soft, with a crispy crust. If you wish, you can add more flax seeds or sesame seeds.

Bread made from whole grain flour in the oven with kefir without yeast

The peculiarity of this preparation is the use of sourdough. You can bake such healthy pastries without a special bread machine; a regular oven will do just fine. And it cooks in less than 1.5 hours. The product will have a characteristic sourness and will perfectly complement a rich or thick stew.

Prepare:

• 0.5 kg whole grain wheat flour;
• 500 ml warm kefir;
• 1 tsp soda;
• 1 tbsp. olive oil;
• 1 tsp salt;
• a pinch of cumin and basil.

How to do:

1. Pour the flour into a bowl, add cumin, salt and basil. Mix everything.

2. Heat the kefir a little until warm and pour soda into it. Stir the kefir until bubbles appear.

3. Pour kefir into the flour and mix well with a spatula.

4. Pour oil into the dough and knead it again. As a result, it should easily form into a ball.

5. Place the formed piece on baking paper lightly sprinkled with flour. Cover the top with a damp towel and leave to proof for half an hour.

6. Place the risen dough in the oven and bake at 240 – 250 °C for about 15 minutes.

7. Then reduce the temperature to 150 °C and bake for another 15 minutes.

8. Do not remove the finished product from the oven for about 10 minutes.

The aroma of this yeast-free loaf will not be quite typical for wheat bread. The spices used will make it surprisingly distinctive. I highly recommend you try this combination. And then, when you master the basic recipes, you can experiment and add different spices and herbs.

Have you tried cooking? Just 15 minutes and the baked goods are ready. I recommend trying it!

Homemade whole grain bread - sourdough recipe in the oven

This product contains 80% whole grain wheat flour and only 20% premium white flour. The baked goods will turn out not only healthy, but also quite delicate in taste, compared to products made from rye product. Plus, bread is rich in iron, fiber and other beneficial substances.

Ingredients:

• 30 g wheat starter;
• 100 g of premium wheat flour;
• 400 g whole grain wheat flour;
• 200 g wheat sourdough;
• 320 ml water;
• 10 g salt.

Step by step recipe:

1. Combine wheat starter, premium flour and 100 ml of water and mix. This dough should “ripen” for 8 hours.

2. After the specified period, place the dough in a bowl, pour 220 ml of water into it, and add salt.

3. Add whole grain flour to a bowl and knead the dough until it has an elastic consistency.

4. Form the dough into a ball, place it in a bowl greased with vegetable oil, cover with a damp towel and leave it to proof for 3 - 4 hours.

5. After the specified time, the dough will rise. Place it on a floured board and form into the desired shape.

6. Leave the dough for a second proofing for 1.5 hours.

7. Place the workpiece on baking paper and make cuts if desired.

8. Bake in an oven preheated to 180 - 200 °C for about 40 minutes.

Dough dough is always quite long. I advise you to simply try preparing the product in this way to compare the tastes of yeast and sponge bread. It is quite possible that you will like this option more than the already familiar bread with yeast.

How to bake bread from whole grain wheat flour in a bread machine?

The dough here is kneaded without leaven; you can use regular quick-acting yeast. This type of baking takes a very long time to prepare – 3 hours. However, I strongly advise you to at least occasionally spoil your family with fresh rye bread :)

What you will need:

• 2.5 tsp instant yeast;
• 1.5 tsp. salt;
• 0.5 kg whole grain flour;
• 1.5 tbsp. Sahara;
• 1.5 tbsp. vegetable oil;
• 0.33 liters of water.

How to cook:

1. Pour the yeast into the bowl of a bread machine with a stirring paddle attached. Then add all the remaining dry ingredients.

2. Pour oil and water into the dry mixture.

3. Place the bowl of food in the bread machine. Set the program to “Dietary”, size “L”, and also set the desired crust: light medium or dark. Cooking time is 3 hours, this includes temperature equalization, kneading and baking.

I advise you not to open the lid until the baked goods are completely cooked, otherwise the product will lose not only its appearance, but also its taste.

4. After the beep, remove the product from the bowl and let it cool slightly. If you cut it immediately after scooping it out, you will ruin the structure of the crumb. Wait approximately 15 minutes.

When I saw it, at first I didn’t believe that it could work out. How can it bake properly when it is essentially just flour and water? It contains no yeast, no dairy products or eggs, and doesn’t even need vegetable oil.

Since I am wary of store-bought bread and prefer homemade bread, I decided to try it. I didn’t find whole grain rye flour, but I did buy wheat flour (in a large hypermarket, a bag of this flour was on the same shelf as regular flour).

For the bread I needed:

• 2 cups of flour
• 2 handfuls of oatmeal
• 1/4 spoon of soda, slaked with 5% vinegar
• 1 glass of warm water
• 1 level teaspoon of salt (or even a little less)

According to the recipe, nuts and dried fruits were added to the bread, but... My children can't have this, I decided to put some oatmeal instead and didn't regret it. Let me add that this amount of ingredients is enough for a small bun. In order to have enough bread for the whole family of 4 people for 2-3 days, I increased everything by 3 times.

Making whole grain bread without yeast

Place flour and oatmeal in a container convenient for kneading dough, add salt and mix. This will ensure the salt is evenly distributed in the flour. Next, place the required amount of soda in a glass, quench it with vinegar (you can use citric acid or, even better, lemon juice). Pour warm water into the flour and mix with a spoon. The dough is kneaded very easily, a fairly neat lump is obtained even without kneading by hand. Next, we wet our hands with water and place our lump of dough into the mold. It practically does not stick to wet hands.

Separately about the form. I tried baking in a non-stick pan and it made a very thick crust. In general, it must be said that the crust of this bread is very tough. Next time I took a metal pan, but the bread got stuck to it. Then I bought baking paper and put it in a metal mold. As a result, the paper stuck to the bread. I got out of the situation: I wrapped the hot bread with the paper stuck to it in a wet kitchen towel and left it to cool. Once the bread cooled, the paper came off nicely and the tough crust became soft.

Let's get back to cooking. I baked the bread in the oven at about 200 degrees for about 1.5 hours, but the recipe called for 40 minutes. If you bake it less, it wouldn’t bake in my oven. I think the question here is what kind of oven you have. I may have used less baking soda because I don’t like the strong taste of soda in baked goods.

After the bread is cooked, as I wrote above, it is better to wrap it in a wet towel until it cools completely.

My family and I really like this bread. No yeast, no oil, no eggs or dairy. This is just a godsend during Lent, because you get full of this bread very quickly.

Angela at mealtime!

Ekaterina Solovyova

suitable for vegans

This year in the Orange Kitchen we are celebrating “the other way around.” Usually on a holiday you allow yourself something unhealthy, fatty or sweet. And our recipe today, on the contrary, is super-duper-mega healthy, whole grain. A traditional Halloween activity is trick-or-treating, right? And our bread is generally unsweetened! He is the most harmless in the world, there is not an ounce of “creepiness” in him. Without flour, without eggs, without yeast, without sugar - not just bread, but the dream of a healthy lifestyle enthusiast.

Come on, take the recipe for delicious and beautiful whole grain bread, otherwise it turns out that we are the only ones here who are so correct on Scary Day? Come join us!

For whole grain bread without flour we need:

• 1.5 cups oatmeal (Hercules);
• 1.5 glasses of water;
• 1 cup peeled sunflower seeds;
• 0.5 cups hazelnuts;
• 0.5 cups flax seeds;
• 4 tbsp. bran;
• 3 tbsp. vegetable oil;
• 1 tsp salt (less possible);
• 6-8 drops of stevia extract (or 1 tablespoon of Jerusalem artichoke syrup).

First, combine all the dry ingredients of the bread “dough” in a large dish: oatmeal, seeds, nuts, bran, salt. I made it as expected - from whole grains. But next time I want to grind everything and see what happens.

Now it's up to the liquids. Thoroughly mix water with vegetable oil and a sugar substitute (I used stevia).

Pour the emulsion obtained at the previous stage into the dry mixture and mix everything thoroughly.

Line a loaf-shaped pan with baking paper, which is then lightly greased with oil. I had to replace the paper with foil, but this is not an equivalent replacement, I do not recommend it.

We put our “dough” in the prepared form, cover with a towel and leave it alone. Minimum - for a couple of hours, very good - for eight hours. It is necessary that all the water is absorbed and the bread mass swells.

When the required time has passed, preheat the oven to 180°C and place the mold there for 20-25 minutes.

And then you need to carefully pull the loaf out of the pan by the edges of the paper and turn it over onto a baking sheet. For me, this was the most difficult moment - the foil was all torn, I was completely exhausted.

For the second (and last) time, put the bread in the oven. Already for 30-35 minutes. Then take it out and wait for it to cool. The whole grain bread turns out great, the family asks to bake it every week. It just doesn't cut into pieces well. Therefore, next time I will try to chop at least some of the seeds and nuts to the detriment of beauty.

I also want to experiment with the composition. For example, replace hazelnuts with pumpkin seeds. Or maybe sunflowers for peanuts? This is a recipe conducive to creativity, however. Bon appetit! And don't scare each other too much! 🎃