10 recipes for making bread at home

The most delicious bread is, of course, the one you baked with your own hands.

Bread on the table is a constant symbol of well-being and prosperity. Bread is a symbol of labor, home, family happiness. No one will doubt that one of the most amazing smells on earth is the smell of freshly baked bread. How tasty it is to eat a crispy crust!

Bread has always been valued and considered holy. People were anxious about grain, the harvest of a rich harvest was a holiday. Since ancient times in Russia they have been baking bread, monasteries have always been especially famous for this.

IN Lately home baking traditions are back. And even if it takes a lot of patience, attention, reverent attitude to the product, it's worth it. Homemade bread is the best!

1. Homemade Russian bread

Composition:
. water - 350 ml
. dry yeast - 1 teaspoon, or fresh yeast - 25 g
. sugar - 1 teaspoon
. flour - about 0.5 kg
. salt - 1 teaspoon
. cumin - to taste
. vegetable oil - 2-3 tablespoons

Cooking method:
1. Pour yeast, sugar and a teaspoon of flour into a half-liter mug, mix everything dry, and then mix by adding a little water. Then pour out the rest of the water and mix again. Water should be very warm, boiled. Place the mug in warm place. The resulting yeast wiring is ready when a head of foam appears on it. This takes about half an hour.
2. Pour the yeast wiring into a two-liter bowl, add 1 cup of flour there and mix thoroughly. Place the resulting mixture in a warm place for about 1 hour, until the mixture rises, turning into foam. This is how steam is made.
3. Add vegetable oil, salt, cumin to the dough, mix everything thoroughly and knead the dough, gradually adding flour (first a glass, at the end half a glass or less). While the mixture is liquid, knead with a spoon, when it thickens, knead with your hands right in the bowl. When the dough stops sticking to your hands and dishes, it means that you do not need to add more flour. It is important to catch this moment and not shift the flour. Ready dough form into a bun, transfer to another larger bowl (with a capacity of 4 liters). Sprinkle the bowl with flour first to make the dough less sticky, and put in a warm place.
4. When the dough has risen after an hour or two, filling almost the entire bowl, knead it and let it rise again. At the same time, you can add a little flour if the dough began to stick to your hands. After the second rise, it must be kneaded again, and the bun of dough should be placed on a baking sheet.
5. Grease the baking sheet first vegetable oil, then the pastry dough and leave in a warm place for about an hour or less. Here it is no longer necessary to wait for a very large rise in the dough, so that large gas bubbles do not form in the bread. For the same purpose, before planting the dough in the oven, pierce the dough with a large needle from above and almost to the bottom, making at least 20 punctures.
6. Put the baking sheet with the dough in the oven preheated to 200 degrees Celsius. At the same temperature, bake bread for about 40 minutes, you can take longer, but no more than 1 hour. The readiness of bread is judged by the color of the top crust. It should be uniform brown.
7. After the bread is ready, take it out, wrap it in a towel, close plastic wrap and soak for 30 minutes. As a result of this, the bread crust will soften and will not be tough.

2. Rye bread

Composition:
. salt - 1 tablespoon
. vegetable oil - 1 tablespoon
. cumin seeds - 3 tablespoons
. wheat flour - 3 cups
. rye flour - 3 cups
. sugar - 1 tablespoon
. yeast - 2 tablespoons
. water - 3 glasses

Cooking method:
1. For the dough, mix warm water, yeast, sugar and leave until frothy. Mix rye flour, wheat flour, cumin seeds and salt. Pour the dough into the flour and knead until the formation soft dough. Cover with a towel and set aside for about 1 hour in a warm place. After the dough has risen, divide it in half, place on a greased baking sheet and leave for 2 hours.
2. Preheat the oven to high temperature and place a baking sheet in it. Bake for about 1 hour until browned. Lubricate the surface with a brush with milk or butter. Refrigerate 15 minutes before removing from bread pans. Add beauty and flavor to bread with a sprinkle. It can be added to different stages bread baking: at the beginning of baking, 10 minutes after the start of baking, or immediately after the end of baking, while the bread is still hot. If you want to sprinkle bread at the start of baking, simply open the lid quickly to lose as little heat as possible. Before adding the topping, the bread must be smeared with glaze. Then the topping will really linger on the bread.

3. Bread with flax and caraway seeds

Composition:
. pure wheat flour - 500 g
. mineral water with gas - 200 ml
. milk - 250 ml
. salt - 2 teaspoons
. honey - 1 tablespoon
. tahini paste - 3 tablespoons
. ground flax seeds - 5 tablespoons
. yeast - 10 g
. ground cumin seeds - 1 teaspoon

Cooking method:
1. Dissolve the yeast in a small amount of warm milk with honey and let stand for about 10 minutes. Mix ingredients except oil, cumin and salt. Sifting the flour in parts, knead the dough, adding oil and salt at the end. Knead thoroughly for 15 minutes, the dough is very sticky to your hands. Don't add flour. Lubricate your hands with vegetable oil. Roll the dough into a ball, place in a greased bowl and leave to rise in a warm place until doubled in size. Punch down the risen dough and form the bread.
2. Put in a mold, sprinkle with ground cumin, cover and set to approach. Heat the oven to maximum temperature. Place the bread in the oven and bake for 5 minutes at a high temperature, spraying the oven with water a couple of times during baking, then reduce the temperature to 225 degrees Celsius and bake until the crust is dark. Cool the finished bread on a wire rack.

4. Long loaf for tea

Composition:
. wheat flour - 750 g
. salt - 3 teaspoons
. yeast - 30 g
. milk - 400 ml
. butter (or margarine) - 50 g
. egg - 1 pc.

Cooking method:
1. Put the flour in a deep bowl, add warm milk, softened butter, salt and knead the dough.
2. Once the dough stops sticking to your hands and starts bubbling, shape into a ball and place in a bowl. Put a plastic bag over the bowl, cover with a towel and put in a warm place until the dough doubles in size. Knead again, put in a mold for about 30 minutes until it rises again, brush the surface with egg and make a few shallow cuts with a knife. Bake for 10 minutes at 250 degrees Celsius and 35 minutes at 200 degrees Celsius. Place a bowl of water in the bottom of the oven.

5. Nut bread

Composition:
. flour - 1 kg
. dry yeast - 16 g
. salt - 20 g
. sugar - 30 g
. sunflower (or olive) oil - 70 ml
. purified walnuts- 2 handfuls
. black beer - 1 bottle

Cooking method:
1. Stir all the products with a mixer, first all the dry ingredients, gradually adding oil and beer. The dough should not be hard or liquid. It will be a little sticky.
2. Make loaves of bread. Approximately the size of two palms. Then put the dough for at least half an hour in a warm place, it will fit a little, but the dough is heavy due to the nuts. Bake in the oven at 180 degrees for 50 minutes.

Bread made in a bread machine:

6. Borodino bread

Borodino bread is unique in taste and aroma. Dark as sadness, he is a witness to the immortality of the Russian spirit during the Battle of Borodino. This is the memory of the Grand Russian Duchess Margarita Mikhailovna Tuchkova and her love for her husband. This bread of patience, suffering, the sweetness of hope. Let's learn how to bake this truly Russian bread.

Composition:
. dry yeast - 2 teaspoons
. wheat flour - 1 cup
. rye flour - 2 and 3/4 cups
. rye malt - 4 tablespoons
. ground coriander - 1 tablespoon
. salt - 1 teaspoon
. vegetable oil - 2 tablespoons
. honey - 2 tablespoons
. water - 430 ml (including 80 ml for brewing rye malt)
. sourdough Extra-R

Cooking method:
In a separate cup, pour 80 ml of boiling water over 4 tablespoons of rye malt, mix and leave to cool. Put the yeast, flour, Extra-R sourdough, salt, butter, honey, coriander into the bucket of the bread machine. Add the cooled, brewed malt and top up with the rest of the water (350 ml). Turn on the bread maker in the "Rye bread" mode.

7. Banana Strawberry Bread

Composition:
. milk - 1/3 cup
. ripe banana (mashed) - 1/3 cup
. Strawberry jam- 1/4 cup
. egg - 1 pc.
. butter (softened) - 2 tablespoons
. water - 2 tablespoons
. salt - 3/4 teaspoon
. bread flour - 3 cups
. yeast - 1 teaspoon

Cooking method:
Add the ingredients to the bread machine in the order listed. Set to basic white bread. Bake the dough until crispy.

8. Butter bread in Arkhangelsk

Composition:
. liquid (water, milk, dairy products or their mixture) + eggs (2 pcs.) = 160 ml
. oil - 4 tablespoons
. flour - 2 cups
. sugar - 3 tablespoons
. vanilla sugar - 1 teaspoon or cinnamon - 1/4 teaspoon
. salt - 1/2 teaspoon
. yeast - 1.5 teaspoons
. raisins - 0.5 cups
. nuts - 0.3 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Add the last two ingredients at the sound signal so that they do not break during kneading. It is better not to soak the raisins - otherwise they break badly in the bread machine. In recipes with big amount sugar, it is better to use the light crust mode.

9. Egg bread

Composition:
. eggs - 2 pcs.
. water - 1 cup
. wheat flour - 3 cups
. salt - 1.5 teaspoons
. sugar - 2 tablespoons
. skimmed milk powder - 3 tablespoons
. butter - 2 tablespoons
. yeast - 2.25 teaspoons

Cooking method:
Measure the ingredients and place in the bread maker (mould). Set the bread baking regulator and press the "Start" button. Preparing 2 hours.

10. Bread with raisins and cinnamon

Composition:
water - 0.75 cups
wheat flour - 2 cups
salt - 0.75 teaspoon
brown sugar - 2 tablespoons
skimmed milk powder - 1 tablespoon
butter - 1 tablespoon
cinnamon - 1 teaspoon
yeast - 1.25 teaspoons
walnuts - 0.25 cups
raisins - 0.25 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Set the bread baking regulator, press the "Start" button. After the signal, add the chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: "Give us our daily bread today...". Bread is life, what they swore for, what they died for, what they promised, and those who broke and shared bread were friends. Guests were greeted with bread and salt and blessed for exploits.

Not so long ago, a wave of rumors swept the Internet about additives found in store-bought bread. How true the rumors were, one can only guess, but some of the most vigilant citizens were concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you do not acquire special gadgets, but use a good old stove with an oven.

How justified is home baking, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. The mere awareness that there are no preservatives in homemade bread will inspire many people to experiment in baking. Fortunately, superfoods are not needed for this, and baking does not take so much time.

Bread can be baked at home in several ways. The easiest of these is to use a bread maker. Also, a newfangled slow cooker and a regular oven are suitable for baking bread. Perhaps we will not consider options with a Russian stove, since such luxury is rare today.

Homemade bread in a bread machine

In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent White bread it will turn out if you pour a glass of warm water into a ladle or bowl, stir one and a half teaspoons of dry yeast and a couple of tablespoons of sugar there. Add 3-4 tablespoons of vegetable oil there. All this ten minutes should stand in a warm place. Then this impromptu dough is poured into the capacity of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. Flour should be about 450 g. It remains to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.

For brewed bread, you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of cumin, two teaspoons of dry yeast, water in an amount of 330 ml, as well as pre-brewed boiling water (80 ml) 4 tablespoons of rye malt. We put all of the above in the bread machine, select the “Rye bread” mode and press the “Start” button.

To facilitate the existence of the owners of bread machines, special ready-made mixes for baking are produced. But if you still prefer to compose the ingredients yourself, you can experiment. For example, add not vegetable, but melted butter, so that the taste of bread becomes more tender. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, spices and spices to the dough.

Homemade bread in the oven


Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable container for baking. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, only with high sides and fairly thick walls.

For white bread home cooking a quarter cup of milk is taken, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a bag of dry yeast and three and a half glasses of flour. When the dough is ready, you will need a little vegetable oil to grease the form.

First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated amount. But at first only two glasses of flour are added, and they are added as they are mixed. As soon as the dough began to lag behind the walls, it needs to be kneaded - knead in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work, which will take about ten minutes.

Then they take a large saucepan, put the dough in it and put it in a warm place, covered with a lid or a towel. The dough will double in size in an hour. The risen dough can be crushed, or it can be rolled out into a thick layer and rolled up like a roll, and then put into the prepared form. The form is also covered with a towel and again placed for an hour in a warm place, as the dough must rise again.

Before baking the bread directly in the oven, the temperature should already be around 200°C. The form with the risen dough is put in the oven for half an hour, but it is still worth periodically looking to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. Cutting uncooled bread is not recommended.

Having mastered the preparation of bread in the oven according to the basic recipe, you can proceed to experiments by adding spices, bran, dried fruits and whatever your heart desires to the dough.

Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the test, you will need to take 8.5 g of dry yeast, dilute them warm water, add salt and rye flour. There should be 300 ml of water per pound of flour. From all this, knead the dough and leave for two hours in a warm place. The risen dough is punched down, formed into a loaf and again left alone for an hour. Then the form with the future bread is placed in the oven and baked at 220 ° C for thirty minutes.

Homemade bread in a slow cooker


The slow cooker, already appreciated by busy housewives and men far from cooking, can do almost everything. Including baking bread. True, you will have to take a direct part in this process. In addition to the fact that it will be necessary to prepare the dough, the bread should be turned over during the baking process in order to get a loaf fried on both sides - after all, there is no grill in the slow cooker.

White bread will also turn out great in a slow cooker if you take a pound of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Warm but not too warm hot water dissolve sugar and salt, add yeast there - you get dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added by sifting through a sieve - so the bread will turn out more magnificent. The dough is kneaded for about 10 minutes, then placed in a capacious container in a warm place for three hours.

The risen dough is crushed and laid out in a multi-cooker bowl, pre-lubricated with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm up” mode at this stage, but this can be dispensed with if the bowl of dough is carefully covered and warm. As soon as the dough has risen again, you need to select the "baking" mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, it is carefully taken out, turned over and put back into the bowl. To brown bread on the other side, 15-20 minutes are enough in the "baking" mode.

Black bread is baked in almost the same way in a slow cooker, only flour, of course, is taken from rye.

Rare lucky people get bread at home the first time. But this is not at all a reason for sadness. Try, experiment, and you will definitely be able to bake your own signature homebaked bread- fragrant and tasty.

Dough for homemade bread

Rye bread dough

For baking homemade bread you will need: - 1 kg of rye flour; - 0.5 l of water; - 1 tablespoon of salt; - 20–25 g of baker's yeast.

The most important thing for delicious homemade rye bread is the right process dough fermentation. To do this, you need to make a good leaven. It should be prepared in advance, 1-2 days before when you plan to bake bread. Dissolve a stick of yeast in a glass of warm water, add 100 g of flour. You should have a dough-like mass for pancakes. Put the starter in a warm place. It will be ready in at least a day.

Dissolve the finished sourdough in warm water and mix. Pour warm water, diluted sourdough into a bowl and put about 300 g of flour. Mix quickly and thoroughly with a wooden spatula or spoon. Smooth the surface of the dough, sprinkle with flour, cover the sourdough with a clean cotton towel and put in a warm place.

After 12 hours, add salt and the rest of the flour to the dough. Knead the dough for a long time and carefully (grandmothers say that it must be kneaded at least 100 times). Let the kurch rise again in a warm place.

The finished dough should double in volume, characteristic bubbles appear on the surface. The mass must be sufficiently elastic.

Press your finger on the dough. If the hole is slowly leveled, the dough is ready, and if it remains, then it has fermented and good bread will no longer be made from it.

Dough for wheat bread

This dough is prepared much faster than for rye bread, but the technology for its preparation is not much different. Take: - 1 kg of flour; - 20 g of yeast; - 2.5 cups of warm water; - 1 tbsp. l. salt; - 1 tsp. Sahara.

Pour 1 cup of warm water into a container, add yeast, sugar and mix everything thoroughly until a homogeneous mass is obtained. Pour half a glass of flour into the liquid and stir so that there are no lumps. Put the dough in a warm place.

After half an hour, add all the flour, water, salt and knead the dough until it begins to lag behind the walls of the container. Put it in a warm place again until it starts to rise. Usually after 3-4 hours the dough ripens.

Bread making

Modern housewives prefer to use bread makers, no doubt, it is very convenient, but still the most delicious bread is obtained in the oven. In Russian villages, wheat or rye bread was baked in the form of round loaves from time immemorial. They did it like this. A wooden shovel was sprinkled with flour or bran (sometimes covered with a cabbage leaf), pieces of dough were placed on it, and a round cake was formed. The surface of the future bread was moistened with water and carefully placed from a shovel into the oven. The loaf was baked for 2 hours.

Bread has occupied one of the dominant places on our tables for many centuries. It is impossible to imagine any meal without it. It is worth remembering the tradition of how dear guests were met with bread and salt before, but this is not just like that. It symbolizes prosperity and prosperity.

Despite the abundance of this kind of pastries on store shelves, homemade bread remains unique in its palatability and not only. When baking a loaf for your family, you put all your love and your soul into it, and it’s worth a lot, right?

Of course, it will take a lot of time and effort from you to prepare it. Be patient and get to work. I really hope that my selection of recipes for you will not go unnoticed and you will delight your loved ones with real, delicious homemade bread.

Homemade white bread with dry yeast baked in the oven

Just imagine: fresh and still hot white bread. Delicious, fragrant, just like in childhood, when our grandmother baked it for us. And now you can easily cook it yourself in your kitchen. My recipe for you is below.

Ingredients:

  • Flour - 4.5 cups
  • Water - 2 glasses
  • Yeast dry high-speed - 1 tbsp. a spoon
  • Sugar - 3 teaspoons
  • Salt - 1 teaspoon

Cooking steps:

Pour a glass of warm water into a deep bowl, add yeast, sugar, mix. Let the yeast rise for 10-15 minutes

In another container, mix salt and sugar with a glass of warm water. Then pour in the yeast, which should have come up by this point. Sift the flour and pour in small parts into the resulting mass, stirring. You need a dough that resembles in its consistency thick yogurt or sour cream, to whom it is more familiar

Set the dishes with future dough aside for half an hour, the place should be warm so that it rises well

After kneading, the dough must be transferred to a deep large container. Leave it to rest for an hour in a warm place

The dough should increase in volume, after half an hour it needs to be slightly crushed.

After an hour, press the dough again, and then form it into bread pieces of the desired shape. Lay them out on a baking sheet lined with parchment paper. On top, you can make incisions with a knife, this procedure does not carry any function, just a decorative element

In this state, we leave our blanks to lie down for 20-30 minutes. The loaf will rise a little

Turn on the oven to heat up, set the temperature to 180 degrees

Bake the bread for 30-40 minutes, then leave to cool on a wire rack.

Successes in cooking, bon appetit!

How to bake molded white bread with live yeast

Recipe delicious bread with soft crumb and crispy crust. The ingredients are the simplest and absolutely any housewife will cope with cooking, even if for the first time she decided to bake a bread roll for her family.

Ingredients:

  • Flour - 3 cups
  • Live yeast - 10 g
  • Sugar - 1/2 tbsp. spoons
  • Water - 250 g
  • Salt - 1/2 tbsp. spoons

Cooking steps:

Mash live yeast with a fork, mix with sugar

Next, you need to heat up the water quite a bit, pour it into the yeast and mix. Pour half a glass of wheat flour, mix a little. The dough will be lumpy, don't let that scare you. Leave the mass for half an hour in a warm place

This is what your dough should look like after 30 minutes, bubbles will form on it

Stir the dough, add 1.5 cups of flour and salt. Pour in vegetable oil, knead the dough

Transfer the dough to a table that is sprinkled with flour. Add more flour to the dough and knead until it is no longer sticky.

Lubricate a clean deep bowl with vegetable oil, transfer the dough into it. Leave the bowl in a warm place for an hour

The dough should increase significantly in volume.

Lubricate a special form for baking bread with vegetable oil. Remove the dough from the bowl, punch down and transfer to a mold

Turn on the oven to heat up, we need a heating temperature of 180 degrees. And leave the form with the dough for another half an hour, just as the oven heats up. The dough will still rise to about the same level as the pan.

Bake the bread for 30-40 minutes, remove the finished loaf from the mold, cool on a wire rack.

Bon appetite!

Recipe for Darnitsa bread on rye sourdough

Fragrant delicious rye bread in our family is the favorite food of all household members. Let the ready-made rye sourdough not scare you in the ingredients, nowadays you can easily buy it in specialized stores. Then the cooking process will not take you much time, and you will undoubtedly enjoy it.

Ingredients:

  • Ripe rye sourdough - 300 g
  • Wheat flour - 200 g
  • Rye flour - 130 g
  • Salt - 10 g
  • Water - 230 ml
  • Vegetable oil - 1 tbsp. a spoon
  • Dark molasses - 1 tbsp. a spoon

Cooking steps:

Add flour, water, salt, molasses, vegetable oil to the rye sourdough. Then knead the dough, cover it with a clean cloth, leave it warm for 20-30 minutes

Lubricate the form in which you will bake the bread with vegetable oil. Put the dough into it, leave for 2-3 hours

During this time, the dough should increase at least 2 times. Bake in an oven preheated to 200 degrees for about an hour

Cool the loaf on a wire rack before serving.

Successes in cooking, bon appetit to you!

Wheat bread without yeast baked in the oven

Everyone has long known that bread is the head of everything. And cooked at home, it’s also healthy. Yeast is harmful to the body, but the sourdough, with which we will bake bread, is very useful. Lesson is not fast, but it's worth it, be patient. I share the recipe with you.

Ingredients:

  • Wheat flour - 1 kg
  • Honey - 1 teaspoon
  • Vegetable oil - 2 tbsp. spoons
  • Salt, spices - to taste
  • Chicken egg - 1 pc.

Cooking steps:

First of all, let's prepare the starter. To do this, take a glass or plastic bowl with a large capacity. Pour a tablespoon of flour into it and fill it with warm water, which you need in the same amount, that is, a tablespoon

Cover the container with gauze, put in a warm place to mature. For 7-8 days, every day in the morning add a spoonful of flour and water, stir immediately and in the evenings

On day 4, add honey to the future sourdough. The aging period may be longer, it all depends on the temperature in the room where it will stand. When the sourdough starts to bubble, it's ready.

Dilute the starter with warm water, sift the flour into a bowl, then pour the starter into it, kneading the dough. The dough should be plastic, not steep. Add salt, spices as desired. Cover the bowl with a clean towel, leave the bowl in a warm place, wait for the dough to rise

This process is not fast, so it is more convenient to leave the dough to rise at night, and continue cooking in the morning.

Prepare the forms in which you will bake the bread, grease each with vegetable oil. Divide the dough among the molds so that there is still room for it to rise. Leave the forms with the dough for a couple of hours

Whisk chicken yolks brush the surface before baking. Turn on the oven to 180 degrees, send the forms into it, as it picks up the desired temperature for 30-40 minutes

On the lower level, you can put a baking sheet with water, so the bread will be softer and more tender.

Here we have such beautiful loaves. Such bread can be stored for a week and it will not deteriorate.

Eat with pleasure, bon appetit!

A simple recipe for delicious rye yeast bread

If you are looking for healthy homemade bread, then this is the recipe. Fragrant with a crispy rye bread, which you cook yourself, will surpass your store-bought counterpart without a doubt.

Ingredients:

  • Rye flour - 250 g
  • Wheat flour - 150 g
  • Dry yeast - 2 teaspoons
  • Water - 250 ml
  • Sugar - 2 teaspoons
  • Salt - 1.5 teaspoons
  • Malt - 2 tbsp. spoons
  • Vegetable oil - 2 tbsp. spoons

Cooking steps:

Prepare a deep bowl. Pour 4 tablespoons of wheat flour into it, add sugar, salt, yeast, mix the ingredients

Pour warm water into the bowl, mix the contents of the bowl. Leave in a warm place for 30 minutes

During this time, the contents of the bowl, the dough, will increase significantly in volume. It's time to add malt. Mix wheat flour with rye flour, pour into the dough in small portions, kneading gently. Do not need a thick consistency, reminiscent of sour cream

Leave again in a warm place for 30 minutes to rise

After the specified time, pour in the remaining flour, knead the dough, transferring it to a table sprinkled with flour

Cover the baking sheet with a sheet of parchment, give the desired shape to the future bread, transfer to a baking sheet. Leave for another 30 minutes, the dough should rest after all the manipulations and come up

Next, send the baking sheet to the oven preheated to 180 degrees for 30-40 minutes. This time is enough for our bread to be baked. 10 minutes before done, remove the baking sheet, brush the top of the bread with vegetable oil and return it to the oven again. The heating temperature can be increased to 200 degrees, but this is not necessary.

Delicious fragrant bread and bon appetit to you!

An old recipe for sourdough bread from our grandmothers

The bread that our grandmothers or even better great-grandmothers baked had a great taste, amazing aroma and maximum benefit, which is not found in stores now, despite the huge selection of different pastries for any of our needs. So what is the secret, you ask, but everything is simple, they put their soul into their dishes.

Somehow, in my distant childhood, I found my grandmother reading a prayer over a blank for bread. I remember with great warmth how, having run tired from the street, a glass of milk with a freshly baked piece of bread was waiting for me on the table and it seems that I have not eaten anything tastier.

For the preparation of "live" bread, only natural sourdoughs from rye or oat flour. For baking, they took wholemeal flour, it is rich in fiber. The benefits of such baking, I think, are obvious to everyone.

So, let's begin. It all starts with the preparation of the starter:

Step 1. Take half a liter of water at room temperature, pour flour into it in small portions. We need the consistency of the dough like pancakes. Cover the container, put in heat for two days

Step 2 Knead the dough: 500 ml. water, 800 g flour, a teaspoon of salt and honey. Add starter. From the resulting mass, 200-300 g can be left for future baking, the sourdough is perfectly preserved in the refrigerator

Step 3 It takes about an hour to bake such bread in an oven heated to 200 degrees.

Health to you and your family, bon appetit!

Ode to bread can be sung endlessly. Bread is the head of everything, there will be bread - there will be lunch ... Today, buying bread is not a problem, but technology in this case has rather gone to the detriment, since now you can find an almost complete periodic table in a loaf, which allows baking not stale for weeks. Have you ever bought American bread for toast? Check it out, you will be pleasantly surprised.

Whether it's homemade cakes, the components of which you are more than sure of. Baking bread at home is very easy. Do not be afraid to work with the dough, treat it with confidence, and in return it will give you a warm and fragrant crumb.

History of creation

You can look at the history of the development of bread endlessly - it has been constant as the basis of the human diet from century to century, while the recipe and cooking method have been steadily changing. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains with stones, after which they mixed them with water. Thus, the first bread was in the form of a semi-liquid stew. Over time, having curbed the fire and learned to keep it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, having the opportunity to stock up on food from grain.

The first bread in its more or less familiar form appeared thanks to the ancient Egyptians. According to the assumption, about 6 thousand years ago, due to a mistake (very successful, it is worth admitting), people found out that the fermentation process can loosen the dough, probably just left it in a warm place overnight, and in the morning they found that the mass became softer. Such a rapid fermentation process is associated with high temperature environment and unrefined grain. Thanks to this discovery, residents ancient egypt figured out how to bake soft and fluffy bread at home instead of hard flatbread.

The familiar name "bread" supposedly appeared thanks to bakers Ancient Greece that baked cakes in special vessels - klibanos. From there, it spread further throughout the world, undergoing changes, depending on the locality.

Role in society

The very technology of baking bread has also improved over time, taking an increasing part of people's nutrition. Bread was an indicator of status in Europe. For example, it was not enough to know how to bake homemade bread - the hostess had to strictly observe the serving of dishes at the official table.

Bread varied from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to plain black, which was placed at the end of the table for the simplest eaters. Stale loaves were also used - they were hollowed out, imitating plates, and food was served in them.

Role in Russian culture

In Russia, it is extremely difficult to overestimate bread as a symbol. It is justifiably considered a synonym for well-being in all its manifestations. That is why all joyful events, whether it be the arrival of dear guests or a wedding, were met with a loaf and salt. Bread - like full house, house - as a talisman from troubles.

Our days

Now there are no problems with how to bake bread at home. Classic recipe includes a fermentation catalyst (sourdough or yeast), flour, water and salt. From here, recipes are increasingly diverging that will help you revive the heritage of both Russia and other states in the conditions of home cooking.

Judge for yourself, at least you have access to:

  • Russian loaf;
  • Caucasian lavash;
  • Italian ciabatta;
  • french baguette;
  • german pretzels.

But each of these names has several varieties! You will be able to please your loved ones with something new every day.

Basic Recipe

In order to bake bread at home in the oven, just take:

  • wheat flour of the highest grade - 1 kg;
  • warm water - 625 ml;
  • fresh yeast - 30 grams (if your yeast is dry, then take it half as much);
  • coarse salt - 2 tbsp. spoons;
  • sugar - 2 tbsp. spoons;
  • flour for kneading - as needed.

Sequencing

It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Sift the flour with a slide on a clean surface, make a depression and pour half the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour along the edge with your hand, kneading the dough to a semi-liquid, viscous mass. Add the rest of the flour and keep mixing until you've used up all the flour in the "slide". At this point, the dough will no longer stick to your hands, it will be soft, but elastic. Work with it as actively as possible - knead, fold until it becomes elastic. Place the dough in a large bowl, cover with cling film and place in a warm place.

Once the dough has doubled in size, knead it vigorously for at least half a minute. At this stage, you can add various products and seasonings in order to give it personality. Options similar combinations, which will show how to bake bread at home with a unique taste, we will consider after the main recipe. It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Put the prepared dough in a baking dish, return to a warm place, previously covered. It should again double in size. This will take approximately an hour.

Heat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking time may vary depending on the thickness of the dough layer. In order to determine the readiness of baking, it is enough to knock on the bread bottom - if the sound is deaf, then everything is ready.

Wrap the finished bread in a kitchen towel and let it rest for 20 minutes.

Taste variations

Below we highlight successful combinations additives, thanks to which you will learn how to bake homemade bread with a taste that is not available in store samples:


All of these variations are not limited to the oven - if necessary, you can either bake bread in a slow cooker or in a grandmother's wood-burning oven.

Alternative to yeast

More and more more people they try to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The dispute between these two baking powder is still open.

Making sourdough at home is quite simple, just get rye flour and patience. Sequencing:

  • Mix in a spacious container 100 grams of rye flour and 150 grams of warm water. Cover with a towel and leave overnight in a warm place.
  • The next day, add another 100 grams of flour with water, mix, return to the place.
  • After another day, add 150 and 100 grams of water with flour, respectively, return the container to its place.
  • A day later, repeat the procedure with 100 grams of flour and water, return to its place.
  • On the fifth day, the natural baking powder is ready. The starter is airy, saturated with bubbles, has a slightly sour bready smell. You can bake!