No store-bought bread can ever replace homemade bread baked with your own hands. We put our energy and all our love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still prepare bread, kneading it with my hands, and bake it in the oven. Being a busy person, I try to find bread recipes that can be prepared in a relatively short period of time. This time I offer you the recipe quick homemade bread, which I tried quite recently, but have already baked three times. The bread is very soft and airy - I highly recommend it!

Ingredients

To make quick homemade bread we will need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp.

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead into a soft and pleasant dough. Since flour comes in different densities, its quantity may be slightly larger. I ended up with 20 grams more than in the recipe. Grease a bowl with oil and place the dough in it for 30 minutes, covering with a lid or film.

Homemade bread cooks quickly enough and turns out very soft with an ideal crumb structure.

Bon appetit!

To make your baked goods soft, fluffy and tasty, read a few tips:

• Products for preparing the batch must be at room temperature.
• To ensure that the baked goods are fluffy, only the highest grade flour with a high gluten content is used. This type of flour is produced from durum wheat. When kneading, the highest grade dough does not spread, it turns out elastic, and keeps its shape.
• To saturate the air necessary for yeast fermentation, the flour must be sifted through a sieve.
• the dough is very afraid of drafts. To raise it, place it closer to the heat source, cover it with a thick cloth, or place the dishes with the dough in a larger basin with hot water.

We bake bread at home in the oven: on water

Number of products:

Recipe Information

• Cuisine:Russian
• Type of dish: baked goods
• Cooking method: in the oven
• Servings:2
• 2 hours 30 minutes

• 500 ml water;
• 700 grams of wheat flour;
• 8-9 grams of dry yeast;
• 18 grams of salt;
• 35-40 grams of granulated sugar;
• 60 ml vegetable oil;

The quantity of products is given for two loaves of homemade bread.

Sequence of actions:

To knead the dough, heat the water to about 37-40 degrees. Pour it into a deep bowl or pan that is convenient for working with the dough.

The water should only be warm; boiling water will kill the yeast.

Pour granulated sugar, salt and vegetable oil into the water. Stir until the product crystals are completely dissolved. Add dry yeast. To dissolve faster, stir the water in a circular motion.

Add a little flour, about a glass. Mix again. Without ceasing to stir, add another 1.5 cups of flour. Stir the mixture until the products are completely mixed.

Scatter the remaining flour on the work surface of the table, transfer the mixture to the table and knead with your hands for 5-6 minutes.

The readiness of the dough is checked by pressing your fingers; if the dough takes its shape again, it is ready.

Divide the mass into two parts, slightly shape them into a bun with your hands, place them on a baking sheet or frying pan and let them rise for 50-60 minutes.

While the buns are growing, you need to warm up the oven well. We light the burner and set the temperature on the sensor to 190-200 degrees.

After the mass has risen, move the baking sheet into the oven. Due to differences in gas ovens, there may be some nuances when baking homemade bread, so it is necessary to check the process.

The golden brown crust on the top is a signal that the bread is ready. To be sure that the middle of the bun is baked, pierce the crust with a wooden skewer or toothpick.

Hot bread cannot be cut immediately. Place it on a wire rack or wooden board and cover with a towel.

Recipe: bake bread at home with milk in the oven

At home, you can bake more delicious bread with soft, airy pulp if you use milk instead of water. The preparation process is as simple as with water. The buns can be made round or given an elongated shape.

Number of products:

• 450 grams of premium wheat flour;
• 35-40 ml vegetable oil;
• 8 grams of table salt;
• 25 grams of granulated sugar;
• 250 ml milk;
• 4-5 grams of dry instant yeast;

Sequence of actions:

For better and faster rise of the dough, sift the flour through a sieve. Transfer it to a bowl with high walls.

Make a small depression in the middle of the flour mixture. We transfer the measured amount of salt, sugar and yeast into it. Mix the dry ingredients and make a well again.

Pour vegetable oil and milk into the well. Stir with a spoon or spatula, then with your hands.

When the dough stops sticking to your fingers, transfer it to a cutting board. Knead for another 8-10 minutes. Divide in half into two loaves. We flatten each part into a flat cake, then roll it into a roll. Grease a baking tray with vegetable oil and transfer the loaves onto it. We make small cuts on the top.

To rise the loaves, place the baking sheet closer to the heat source; you can cover the top with a towel so that the dough does not dry out.

After an hour or a little more time, brush the top of the loaves with egg yolk. Place the baking sheet in the oven, check readiness after 40-45 minutes.

Before baking, be sure to preheat the oven at 180-190 degrees. If you place raw bread in an unheated oven, it will collapse

Baking homemade bread in the oven with kefir

The basis of home-baked bread can be more than just water or milk. Wonderful aromatic loaves are made using kefir with the addition of a small amount of honey.

• Number of products:
• 1 kg of premium flour;
• 500 ml kefir of any fat content;
• 35-40 grams of bee honey;
• 3-4 grams of table salt;
• 55-60 ml vegetable oil (sunflower, olive);
• 11 grams of instant dry yeast;

Sequence of actions:

We start work by heating kefir to a temperature of 30-35 degrees, no more. Otherwise, you will have to wait until it cools down to the desired temperature.

Pour it into a bowl, add salt, vegetable oil, honey and yeast. Stir the liquid.

If the honey is “candied,” melt it in a water bath or in the microwave.

Add wheat flour in small portions to the mixture, stirring constantly. Add flour until you get a soft dough that sticks a little to your hands.

We put it back into the bowl. Cover with a lid or plastic wrap to keep warm. Lubricate the basin with sunflower oil so that the dough does not stick to the walls when rising.

The dough will rise faster if you place the bowl with it in a larger bowl with hot water.

After 60-70 minutes you can start cutting the mass. We take it out of the basin onto a table sprinkled with flour. Knead a little, literally 2-3 minutes.

Divide into parts according to the size of the molds. Can be baked in one large pan or divided into two small ones. Let it rise again in the form, and then put it in an oven preheated to 190 degrees and bake.

Video: how to bake homemade bread in the oven

How to make sourdough at home from hops

The use of compressed baker's yeast for making bread and rolls began relatively recently. Back in the early 60s of the last century, in rural areas for baking they used yeast made with their own hands from hop cones and bran.

Sourdough for homemade bread made from hops

The process of making sourdough for baking bread at home is always the same. Only the composition of the products changes. Hop starter can be stored in liquid or dry form.

For hop starter you will need:

• 15-18 grams of dry hop cones (a little more green ones);
• 500-550 ml water;
• 40-45 grams of honey or sugar;

First of all, you need to make a hop decoction. Pour water over the hops and simmer over low heat for 55-60 minutes. We leave the broth to brew for 6-7 hours, then filter through a thick cloth, squeeze out everything that remains in the gauze.

If further storage will be in liquid form, measure out 400 ml of decoction, add honey or sugar, stir until the crystals dissolve.

Pour 160 grams of bran or flour in small parts, stir the lumps until smooth. The thickness of the mixture should be similar to liquid sour cream.

Cover with a loose lid or cling film. We make small holes for air access. You can simply cover it with a cloth.

For fermentation, place the container or jar closer to the heat. After a day, bubbles should appear on the surface of the mixture, this is the beginning of fermentation.

how to bake bread at home in the oven with sourdough

It takes at least three days for the starter to fully mature. On the second and third days, you need to add 3-4 tablespoons of flour and add water to the same thickness.

As soon as a little water appears on top, the fermentation process is over.

Divide the starter in half, cover the jar with the excess with a cloth or a lid with holes so as not to suffocate. Then we put it in a cold place for storage. It is stored for a week.

For dry storage, take 100 ml of broth and 300 grams of flour. The further process is the same as for liquid storage. When the starter is ripe, add enough bran or flour to the mass so that it absorbs all the liquid.

Stir the mass with a spoon, and then with your hands, as if rubbing it to small semi-dry crumbs. This crumb of bran and starter is dried. Store in a cool, dry place. When starting to bake homemade bread, dilute it with warm water, like yeast.

You can bake any bread at home with sourdough: wheat, rye, whole grain, and from a mixture of different types of flour.

Homemade sourdough bread made from a mixture of rye and wheat flour

Very tasty and most importantly healthy baked goods are made from a mixture of wheat and rye flour.

Number of products:

• 6-7 grams of table salt;
• 25 grams of granulated sugar;
• 350 ml water;
• 180 grams of hop decoction starter;
• 200 grams of peeled rye flour;
• 300 grams of wheat baking flour;
• 3-4 grams of soda;
• 30 ml sunflower oil;

Sequence of actions:

Dissolve salt, butter and granulated sugar in warm water. Add the starter, stir and leave for a few minutes.

Mix rye, wheat flour and soda in a separate bowl. Mix dry ingredients with liquid.

Baking soda will add fluffiness to baked goods.

For fermentation, place in a warm place or in a bowl of hot water for 1.5-2 hours. During this time, the dough should rise well, so you need to be careful not to overflow the edge of the pan.

Press down the risen dough a little, allowing excess gases to come out.

Place the fermented base on a cutting board sprinkled with flour and knead into a soft dough. Prepare the mold, if not, then a baking sheet. Roll into a ball and place on a greased surface. Let it rise for another 40-50 minutes, then bake in the oven. When kneading the dough, you can optionally add pumpkin seeds, sesame seeds, garlic or herbs.

The article provides several recipes on how to bake bread at home in the oven. This is not a complete list; in the following articles the author will try to write more about baking bread at home!

Video: how to bake bread at home in the oven with sourdough

There is nothing more seductive than the aroma of fresh bread just out of the oven. It is absolutely impossible to resist this alluring smell and characteristic texture of homemade bread! But baking bread at home is so labor-intensive, right? But no!

We usually publish tips regarding choosing and purchasing products. But not today! Today we suggest you not go to the store at all, or at least go for a couple of ingredients if you suddenly don’t have them at home. Going to the store this time will be very budget-friendly!

We will tell you three simple recipes for three different types of healthy bread that your loved ones will definitely love!

Whole wheat bread

This recipe is a real find for those who like to cook quickly and tasty. Plus, a loaf of this bread will cost you less than bread from the store - and yes, it will be hot and fragrant! But most importantly, you will know exactly what your bread is made of. And it will be made from, and at the same time it will be soft, fragrant and not at all dry.

If you love sandwiches, this bread is just what you need!

Honey Whole Grain Sandwich Bread

• 4 and a quarter cups whole wheat flour
• 1/2 teaspoon salt
• one and a half glasses of warm water
• 1/4 cup honey
• 2 tablespoons olive oil or melted butter
• 2 and a quarter teaspoons dry yeast

In a large bowl, combine flour and salt. In a separate bowl, mix honey with water until completely dissolved. Pour the yeast into the resulting sweet water and let it ferment for 3-5 minutes. Pour the yeast liquid into the bowl with the flour, add the butter and stir with a sturdy wooden spoon (if you have a stand mixer with a bowl, you can use that). When it becomes difficult to stir with a spoon, start doing it with your hands. Once the mixture is smooth, knead the dough with your hands for about 8 minutes, during which time it should become smooth and elastic. Cover the bowl with the dough with a damp towel and let it rest until it doubles in size.
Punch down the dough and turn it out of the bowl onto a table that has been previously sprinkled with flour. Knead the dough for 2-3 minutes. Give it the shape of a loaf (to do this, roll it into a “sausage” and fold the ends down) and place it in a greased pan. Cover the dough again with a damp towel and let it rise for half an hour. Remove the towel and place it in the oven or oven preheated to 200 degrees for 30 minutes. When the bread turns golden brown and you can tap the crust and hear an “empty” sound, the bread is ready! Remove it from the pan and let it cool slightly before cutting.

Focaccia

Focaccia is a fragrant Italian bread that is golden and crispy on the outside, but soft and airy on the inside. It's a great addition to many dishes, from soup to pasta, and just dipping the focaccia in some seasoned olive oil is very, very tasty. The focaccia is dense and doughy, making it so easy to pick up the sauce off the plate! Focaccia is often prepared on a dough that needs to sit overnight. But we have found a simple recipe for you that will allow you to bake the same thing, only quickly.

Focaccia

• 3 and a quarter cups flour (wheat, whole wheat, unbleached)
• 2 and a quarter teaspoons dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup olive oil (note: only part of it will go into the dough!)
• 1 and 2/3 cups very warm water
• coarse salt (as well as other spices to taste)

Combine flour, undiluted yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water. Stir until smooth. Place the dough in a greased 33x22 cm pan. Grease your hands with oil to make it easier to evenly distribute the dough into the pan.
Cover the dough with a cloth and let it rise for half an hour.
Remove the cloth and make indentations in the dough using the handle of a wooden spoon or your finger. Drizzle the dough with the remaining olive oil and sprinkle with coarse salt (add any other seasonings you like - dried rosemary is ideal, for example).
Cover the dough again with a cloth and let it rest for another 15 minutes, during which time it will rise a little more. Preheat the oven to 200 degrees.
Bake the bread for 30-35 minutes until light brown. Then remove it from the pan and be sure to let it cool before cutting.

French baguette

The famous crunch of a French roll, that very long one, covered with a fragile crust and soft inside - the most enchanting sound in the world! The baguette can be eaten just like that, with different dishes, it can be cut lengthwise and made into a delicious sandwich. You can slice it crosswise and make garlic bread or bruschetta. This is a song, not bread!

We suggest you try baking a simplified version of the French baguette, since the original version is very difficult to make.

French baguette

• 1 and a quarter glass of warm water
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 or 3 and a half cups unbleached flour
• one and a half teaspoons active dry yeast
• 1 egg

Place the yeast and sugar in a large bowl and stir in the warm water until completely dissolved. Add salt, and then gradually add as much flour as you can stir into the dough. It may take you less than three glasses, or perhaps more. The main thing is to end up with a soft, pliable and not too sticky dough. Knead it on a floured counter for 6-8 minutes, or until the dough is smooth and elastic.
Place the dough back into the bowl and cover with a towel. Let it rise for an hour or until it has doubled its original volume. Shake the dough out of the bowl onto the counter and divide it into two equal parts. Roll out each piece, trying to give it a triangular shape (not necessarily perfectly flat) approximately 20x25 cm. Roll the triangle into a bagel, starting from the long side. Fold the ends under so they don't stick out and shape your giant bagel into a baguette shape. If the edges of the roll and the top corner of the triangle do not stick, press them with your fingers lightly moistened with water. Otherwise, the baguette may roll out during baking.
Place the baguettes on a greased baking sheet and leave them for 30 minutes to rise a little more. Meanwhile, preheat the oven to 200 degrees and beat the egg with a teaspoon of water. Before placing the baguettes in the oven, brush the top of each baguette with beaten egg and make 4 diagonal cuts with a sharp (serrated) saw blade. Bake for 20-25 minutes or until golden brown. Before serving, place baguettes on a wire rack and let cool.

But theory is one thing, and life practice is another. The most responsible readers risk being left without a purchase while trying to find tasty and healthy bread that they can afford. And those who are too lazy to understand and experiment will most likely still buy a loaf with a handful of bran and the inscription “For a healthy diet.”

In my personal opinion, rather than studying store-bought packages, it is safer and more enjoyable to bake homemade bread. For those who absolutely have no time to cook, a bread machine is suitable. This miracle of modern technology will create fresh baking masterpieces for you without much hassle. All you need to do is load the ingredients in the correct proportions. If you are a happy person for whom the kitchen is a creative workshop, it is better to bake bread in a conventional oven.

A taste you haven't tried

What is the advantage of homemade bread? At the very least, you can experiment with a variety of flours! Just look at the assortment: rye flour, brown rice flour, tapioca flour, soy flour, corn, buckwheat, oatmeal, sorghum, coconut, nut (almond, hazelnut, walnut), chickpea, lentil, quinoa and amaranth flour, flaxseed, flour from ground pumpkin or sesame seeds, bird cherry flour... still have questions? The names alone make you want to try everything. Each flour is unique in composition and retains the beneficial properties of the raw materials from which it was produced.

In addition to a variety of flours, you can add less familiar ingredients to bread. For example, vegetables. Carrot bread has a pleasant smell, tomato and beet bread have a beautiful color, and bread with herbs has a special nutritional value. Lovers of sweet baked goods can add a handful of dried fruits or a little fruit puree to homemade bread. Gourmets and exotic lovers can try bread with hot pepper or ginger.

The benefits of “other” flour

Alternative flour is in increasing demand among Russian consumers, and different varieties can increasingly be found in stores. Although the described options are very different from each other, they are united:

1. high fiber content, which allows you to feel fuller better and promotes better functioning of the digestive tract,
2. high content of vitamins and minerals, which helps the body maintain tone,
3. a larger percentage of protein and a smaller percentage of starch, which makes a simple piece of bread a completely independent nutritious and balanced dish.

I would like to specifically mention flour made from nuts and seeds. Most often, such flour contains very few digestible carbohydrates and a lot of healthy polyunsaturated fats, which makes it very attractive for those losing weight. In addition to bread, this flour can be used to prepare light alternatives to traditional nut desserts - marzipan, almond cake, halva.

Simple homemade bread recipes

If you're ready to experiment and create, here are some simple recipes for making healthy bread at home. I chose them based on two principles: even a beginner can handle them and you don’t need special equipment.

Simple rye bread

Ingredients:

• rye flour - 1 kg
• water - 1 l
• sourdough - 50 g
• salt - 2 tsp.
• peeled sunflower seeds - 200 g

Preparation:
In the evening, mix 500 g of rye flour, 500 ml of water and sourdough. Form the dough and leave at room temperature. The next morning, add the rest of the ingredients and knead the dough. After 1 hour, grease the mold with oil and fill with dough. Bake at 250 degrees for 15 minutes, then lower the temperature to 180 and bake for another 50 minutes. The bread is ready!

Buckwheat bread with sunflower seeds

Ingredients:

• whole grain wheat flour - 450 g
• buckwheat flour - 450 g
• peeled sunflower seeds - 130 g
• yeast - 10 g
• water - 600 ml
• salt - 0.5 tsp.
• sugar - 0.5 tsp.
• olive oil - 20 ml

Preparation:
Mix ingredients except seeds. Form the dough and leave at room temperature for 1 hour. Add the seeds, knead the dough and leave for another 1 hour. Grease the mold with oil and fill with dough. Bake at 220 degrees for 40 minutes. The bread is ready!

Flax seed crispbread

Ingredients per serving:

• flax seeds (ground) - 100 g
• egg - 1 pc.
• milk - 50 g
• a little sesame to taste

Preparation:
Mix all ingredients and let stand for 10–15 minutes. Transfer the thick mass into a mold and bake in the oven at 180 degrees until done. The bread is ready!

Maria Danina

Photo thinkstockphotos.com

Bread in all its variations is the most widespread product in the world. It is an important source of carbohydrates and an integral part of our diet for thousands of years. Recent studies have shown that people began baking bread at least 30,000 years ago.

At first, hungry foragers used grains as a highly preserved food source. They were ground with stones, diluted with water and consumed as porridge. The next small step was that a simple dish can be fried on hot stones.

Gradually, with the discovery of yeast cultures, baking powder and flour in its modern form, humanity learned to bake lush and aromatic loaves.

For centuries, white bread was considered the preserve of the rich, while the poor were content with cheaper gray and black bread. Since the last century, the situation has changed dramatically. The high nutritional value of baked goods previously despised by the upper class was appreciated. White bread, thanks to the coordinated work of healthy lifestyle promoters, has become increasingly ignored.

There are a huge number of variations of traditional baked goods, but homemade bread remains the most aromatic and healthy. Ingredients used:

• yeast;
• flour;
• sugar;
• water.

Bread is rich in many useful trace elements, minerals and vitamins, but is very high in calories: 100 g of the finished product contains 250 kcal.

Delicious bread at home - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And it is not necessary to adhere to already known recipes, like the canon. For example, bread with fenugreek seeds, sesame and cardamom will appeal to even the most notorious gourmets.

Your rating:

Cooking time: 1 hour 30 minutes

Quantity: 1 serving

Ingredients

• Flour:
• Eggs:
• Milk:
• Dry yeast:
• Salt:
• Sugar:
• Cardamom:
• Sesame:
• Fenugreek seeds:

Cooking instructions

How to make homemade yeast bread - a classic recipe

Bread baked according to this recipe turns out to be truly classic: white, round and fragrant.

Prepare the following products:

• 0.9 kg of premium flour;
• 20 g rock salt;
• 4 tsp white sugar;
• 30 g yeast;
• 3 tbsp. water or natural unpasteurized milk;
• 3 tbsp. sunflower oil;
• 1 raw egg.

Procedure:

1. Sift the flour into a container of a suitable size and mix it with salt and sugar by hand.
2. Separately, in a tall jar, mix yeast with heated milk or water, add butter.
3. Combine all the ingredients and knead the dough; during this process you can add half a glass of flour. It usually takes at least 10 minutes for the dough to become smooth and lumps to disappear. Then cover with a clean towel and place in a warm place for a couple of hours to allow it to rise.
4. When the specified time has passed, the dough needs to be “lowered”; to do this, we make several punctures with a wooden spoon or the edge of a knife to release the accumulated carbon dioxide. Then leave the dough for another hour.
5. Gather the dough into a ball, moving from the edges to the center. Then place it on a clean baking sheet (it is advisable to grease it with oil so that the dough does not stick) or baking paper. Give it half an hour to proof.
6. For a golden crust, brush the surface of the future bread with egg and, if desired, sprinkle with sesame seeds or seeds.
7. Bake in a preheated oven for about 50-60 minutes.

Homemade bread recipe without yeast

Fluffy bread can be obtained not only thanks to yeast; sour milk, kefir, brine and all kinds of starter cultures are also used for these purposes.

For cooking bread prepare ingredients:

• 0.55-0.6 kg flour;
• 1 tbsp. water;
• 60 ml sunflower oil;
• 50 g white sugar;
• 2 tsp rock salt;
• 7 tbsp sourdough

Procedure:

1. Sift the flour through a fine-mesh sieve, add sugar and rock salt. Then add oil and knead by hand.
2. Introduce the specified amount of starter into the resulting mixture, add water, knead well until the dough begins to lag behind the palms. Then cover with a clean towel and leave in a warm place for at least 2 hours, so that the dough rises approximately 2 times.
3. After this, knead it thoroughly and transfer it to the mold. Choose a dish that is deep enough so that there is still room left after laying out, because the bread will still rise. Leave for another half hour, then place in a hot oven. The fragrant bread will be baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, but mixed with wheat. The latter gives the dough softness and pliability. To prepare rye bread you will need the following products:

• 300 g each of wheat and rye flour;
• 2 tbsp. warm water;
• 1 packet of dry yeast (10 g);
• 20 g sugar;
• 1 tsp salt;
• 40 ml sunflower oil.

Procedure:

1. Mix yeast with warm water, salt and sugar. We leave them for a quarter of an hour, during which a yeast “cap” forms above the surface of the liquid. Add oil and mix.
2. Sift and mix both types of flour, pour in the yeast mixture and knead into a stiff dough. Cover it with cling film and place in a warm place, leaving for at least an hour.
3. When the hour is up, knead the dough again, transfer it to the mold and leave it to proof for another 35 minutes, again wrapping it in cling film.
4. We put the future rye bread in the oven, where it bakes for 40 minutes. To add flavor, sprinkle the surface with cumin before baking.

How to make black bread at home?

This bread can be baked both in the oven and in a bread machine. The only difference is in the technical features of the cooking process. In the first case, you have to make the dough yourself and knead the dough, and in the second, you just throw all the ingredients inside the device and take out the ready-made fragrant bread.

Black breads, which include the beloved “Borodinsky” by many, are prepared using starter cultures. To bake a loaf of black bread, prepare the following ingredients:

The starter will require a glass of rye flour and carbonated mineral water, as well as a couple of spoons of granulated sugar.

For the test:

• rye flour – 4 cups,
• wheat - 1 cup,
• half a glass of gluten,
• cumin and ground coriander to taste,
• 120 g brown sugar,
• 360 ml dark beer,
• 1.5 cups rye sourdough,
• salt – 1 tbsp.

Procedure:

1. Let's start by preparing the starter; to do this, mix half of the specified amount of flour and mineral water with sugar, cover everything with a cloth soaked in water and leave for a couple of days. When fermentation begins and bubbles appear on the surface, add the remaining flour and mineral water. Leave for another 2 days. When the starter has fermented, it can be placed in the refrigerator, where it will be better preserved.
2. Immediately before preparing black bread, take the starter out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover with a damp towel and leave in a warm place for 4.5-5 hours.
3. After pouring the amount of starter specified in the recipe, you can add mineral water to the remaining liquid again and add 40 g of rye flour. After it has fermented, put it in the refrigerator again. In this form, the starter will keep for about a month.
4. Now you can start baking directly. Sift and mix the flour, add gluten, pour the starter into it, then add beer, sugar and salt. The resulting dough should be soft and not tough.
5. Transfer the dough to a bowl, cover with film, and leave at room temperature for 8-10 hours.
6. Then we form a loaf from the dough that has managed to rise, sprinkle it with cumin and coriander on top, transfer it to the mold and leave for half an hour to proof.
7. The bread will bake in a hot oven for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - step-by-step recipe

The kefir bread recipe will be a real find for all opponents of yeast baking. Prepare the following foods:

• 0.6 l kefir;
• wheat flour - 6 cups;
• 1 tsp each salt, soda and sugar;
• cumin to taste.

Procedure:

1. Sift the flour, add all the dry ingredients, including cumin, mix and pour in slightly warmed kefir.
2. Knead the dough into a tight dough.
3. Transfer the dough to a greased baking sheet, where we form a loaf.
4. Making slits in the top of the loaf will help the bread bake better.
5. The baking sheet with the future bread is placed in a preheated oven for 35-40 minutes.

Homemade bread starter

In addition to the rye sourdough described in the recipe for black bread, be sure to try the raisin sourdough, which will be ready in just 3 days:

1. Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup each), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and place in a warm place.
2. The next day, strain the starter, stir in 100 g of rye flour, dilute it with water so that the mixture has a consistency similar to thick cream, and put it back in a warm place.
3. On the last day the starter will be ready. Divide in half, use one half for baking, and add 100 g of rye flour to the second. Stir the water again to the consistency of sour cream and put it in the refrigerator.

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