How to make homemade yeast-free bread in the oven, bread machine, slow cooker. Sourdough recipes for yeast-free bread. Recipes for making yeast-free bread at home step by step with photos.

HomeRecipesBakingBreadYeast-free bread in a bread machine

Category: Bread

Author: Maria Kvashonkina

1 loaf of bread

1 hour 40 minutes

240 kcal

To bake yeast-free bread in a bread machine, you will need the simplest, most affordable ingredients and very little time. For the best result, use the recommendations of experienced chefs regarding the order of adding products, choosing programs and operating modes of various models of bread makers. You will learn how long it should take to knead yeast-free dough, how you can change the composition of the ingredients and determine the readiness of the bread.

Kitchen appliances and utensils: bread maker, measuring cup, kitchen scale, sieve, tablespoon and teaspoon, cooking rack, kitchen towel.

Simple yeast-free bread - beneficial properties and features of the product

Adherents of a healthy lifestyle are increasingly giving preference to yeast-free baked goods. And it’s almost impossible to find traditional bread in dietary menus. What is the reason for the increased attention to yeast-free bread?

The benefits of yeast-free bread

Yeast-free baked goods have a good vitamin and mineral composition. Particular attention should be paid to the presence of phosphorus, magnesium and potassium. Phosphorus is directly involved in the synthesis of carbohydrates and proteins in the body, and potassium supports the supply of oxygen to the brain. B vitamins are not destroyed by high temperatures, which means they still help the body - they normalize metabolic processes, participate in the synthesis of hormones such as insulin, cortisol, progesterone and testosterone, and activate brain function.

Bread without yeast has a coarser and denser structure. Eating such baked goods activates the intestines and improves their peristalsis.
Yeast-free bread is easier and faster absorbed by the body, so it does not harm the intestinal microflora. This fact is especially important in the presence of dysbacteriosis or a tendency to it. Baking without yeast can reduce stomach acidity.
Naturally occurring yeast that may be present in bread as a result of the use of sourdough is killed by exposure to high temperatures. As a result, problems such as flatulence and heartburn can also be forgotten.
Yeast-free baked goods have a beneficial effect on the liver and support the normal functioning of the pancreas.
Including yeast-free bread in your diet helps remove carcinogens and other harmful substances from the body.
Eating bread without yeast helps prevent cardiovascular diseases, diabetes, and obesity.
The main danger of conventional baking lies in baker's yeast, which is harmful to the human body, which is simply not present in this type of bread.

An additional advantage of yeast-free bread is its low calorie content - the body receives the necessary boost of energy and vigor without the threat of gaining extra pounds. 100 g of black bread, prepared without adding yeast, will provide only 117 kcal. Without harm to the body, you can safely consume 150 g of rye yeast-free bread every day.

Yeast-free bread - possible harm to the product

Yeast-free bread is actively recommended by supporters of a healthy diet. Is this product harmless and safe? Are there any restrictions regarding the circle of its consumers? True yeast-free bread has no contraindications - we are talking about bread prepared not only without baker’s yeast, but also without wild yeast. The latter can be hop cones or willow twigs. This yeast is hardly different from traditional fermentation stimulants. In order not to doubt the quality of the products used, it is best to prepare yeast-free bread yourself at home.

The negative aspects of yeast-free bread are of a more technical nature - ready-made bread costs an order of magnitude more than its yeast-based counterpart, and it takes more time to prepare it at home. However, the benefits that such baking will bring offset all the negative aspects.

Sourdough bread

For those who follow a healthy diet, you can make bread in a bread machine without using yeast.

How to prepare sourdough:

Mix 250 of any flour, 250 ml of water, add 6 ml of honey and vegetable oil. Make a cut on the finished mixture.
Place the container with the starter in a warm room for three days, after covering it with film. The readiness of the product is indicated by bubbles that appear on the surface.
Dilute the finished starter with water until it becomes thick sour cream, leave until bubbles appear.
Do the procedure again. If the consistency is very liquid, you can add a little flour.

Store the finished starter in the refrigerator. Before use, pour the required amount and let it warm up at room temperature.

Sourdough options for yeast-free bread

The wording “yeast-free bread” implies the absence of ready-made baker’s yeast in the product. At the same time, it is known that the production of bread is impossible without the processes of “internal leavening.” An alternative to traditional yeast are various starter cultures. You can store the resulting blanks in the refrigerator in a jar under a nylon lid with holes. Before using such a starter, it must be “awakened”. To do this, move the jar with the starter into a warm place three days before baking the bread.

Kefir starter for yeast-free bread

Leave kefir or yogurt in a warm place for several days (2-3) - you need to wait until the mass begins to bubble and the liquid separates. The desired result will be accompanied by a sour aroma (the smell of sour kefir).
Add rye flour. The resulting mass should have a uniform consistency (like sour cream).
Cover the container with damp gauze and place it in a warm place for a day or two. There is no need to stir the mixture at this time.
After this time, add a little more flour so that the mass does not lose thickness. The mixture has the consistency of pancake batter.
Cover the dishes with gauze again. It is necessary to wait until the mass matures - it begins to bubble and increase in volume. In this state, the starter is ready for use. Take the required amount to prepare the dough, and put the rest in the refrigerator for storage.

Potato starter for yeast-free bread

Take 10 medium sized potatoes.
Peel them and boil them (without adding salt).
Drain the water. Next add flour. Its quantity is determined based on the thickness of the potato mass - the finished composition should have the consistency of thick sour cream.
In this form, leave the composition in a warm place for 3 days. If the mixture becomes too liquid, add a little flour.
When foam appears on the surface of the starter, the dressing needs to be “fed”. Add 50 g of flour and 50 ml of water to the container with the starter.
The next day the starter is ready to use.

Sourdough “Eternal” for yeast-free bread

Another name for this base is sourdough starter.

In a deep glass bowl, combine 100 g of flour (rye is preferred) and 100 ml of water. Using a wooden spoon or spatula, stir the ingredients. Your goal is to get rid of lumps. Place the container in a warm place without drafts.
If there was enough heat, bubbles will appear on the surface of the composition the next day. Again, add flour and water to the bowl in the same volume. The mass should have the consistency of medium thick sour cream. Mix the ingredients. Cover the container with a napkin and return it to the heat.
On the third day, the starter will not only bubble, but will also increase in volume. “Feed” it again (add 100 g of rye flour and 100 ml of water), cover the container with a napkin and put it in a warm place again. Now you need to carefully monitor the mass. When the mixture doubles in volume, divide it in half. Use one part immediately, and refrigerate the second until the next preparation.

Raisin sourdough for yeast-free bread

3 tbsp. l. Rinse the raisins thoroughly and pass through a meat grinder.
Place dried fruits in a glass bowl and fill with water (150 ml).
Add 150 g of rye flour and 30 g of honey. If there is no honey, you can use sugar.
Mix all ingredients thoroughly, cover with a damp cloth or gauze and place in a warm place.
The next day, add 2-3 tbsp to the prepared mass. l. wheat flour and the same amount of warm water. Mix everything again and put it in a warm place.
Repeat the previous step on days 3, 4 and 5. The finished starter has the consistency of pancake batter.

Stages of preparing sourdough

If you prepare wheat-rye sourdough bread in a bread machine, then, first of all, you should prepare the necessary components. To prepare the starter, take 100 grams of water and 100 grams of a mixture of wheat and rye flour. All ingredients are mixed in a clean, non-metallic bowl with a wooden or plastic spoon. Then the resulting mixture must be left in a dark place at +15. +25º C for 24 hours. On the second day, the volume of the starter changes, it becomes larger. Half of the resulting mixture should be discarded, since at the preparation stage the composition contains unwanted microorganisms. Then add 50 ml of water and 25 grams of wheat and rye flour. These steps are repeated on days 3 and 4. Only on the fifth day is the starter considered ready for use. Some of it can be used immediately, while the rest can be placed in the refrigerator.

Whole grain yeast-free bread recipes

Whole wheat flour contains more vitamins and minerals than any other type of flour. In addition, whole grain bread has no contraindications for consumption, so it can decorate any table.

A simple recipe for yeast-free whole grain bread in the oven

Ingredients:

1 cup each of oatmeal and whole grain flour;
0.5 tsp. salt;
1 tsp. honey;
1 tbsp. l. vegetable oil;
200 ml water.

If you want to increase the amount of ingredients, divide the finished dough into more (2-3) loaves. In this case, your bread will certainly be baked.

Preparation:

In a deep glass or ceramic bowl, combine oatmeal and flour.
Next add salt and baking powder.
The next step is adding honey and oil.
Add warm boiled water and, using a silicone or wooden spatula, mix the dough ingredients. The result will be a thick and slightly viscous mass. Fans of a homogeneous consistency can use a blender - the finished dough will be softer and more tender.
Form into a loaf. Next, sprinkle it with a small amount of flour and place it in a baking dish. It is recommended to first lay a sheet of parchment in the working container.
Place the mold in the oven for 20-25 minutes. Bread is baked at 200°C.

Yeast-free bread made from whole grain flour with sourdough

Ingredients:

250 mg starter starter;
1 kg whole grain flour;
3.5 cups (1 l) water;
1.5 tbsp. l. honey;
4 tsp. salt;
50 g cumin, sesame or sunflower seeds;
2 tbsp. l. olive oil (for processing the mold).

Using this amount of ingredients, the output will be 2 kg of bread.

Preparation:

First of all, the finished starter needs to be “awakened”. To do this, remove the workpiece from the cold and let it warm up.
Pour the starter into the dough container. Add water, 0.5 kg of sifted flour and 0.5 tbsp. l. honey Mix all ingredients thoroughly.
Place the bowl in a warm place for 5-6 hours.
Next, put 250 ml of renewed and fed sourdough into a clean jar - this mass will be the basis for the next preparation of bread. You put it in the refrigerator.
Use the remaining mass in your current work. Add salt and 1 tbsp. l. honey Mix the mixture thoroughly until all the products are dissolved.
Sift 0.5 kg of flour into the resulting mixture. The finished mass should have a thick consistency (you can use a spoon as a control - if it stands, you have obtained the required consistency). Add any seeds to taste.
Grease baking pans with olive oil. Form loaves of bread and place them in prepared pans. If desired, the bread can be decorated with flour or spices. Please note that the bread will increase in size as it cooks. For this reason, raw dough should not occupy more than half of the total volume of the mold.
Place the bread in an oven preheated to 200°C for 15-20 minutes. Next, reduce the heat to 180°C and bake the loaves for another 1 hour.
Remove the finished bread from the molds and place it on a towel. If you like a crispy crust, you don't need to cover the loaves with anything. For fans of a soft crust, it is better to sprinkle the finished bread with water and cover with a towel.

What the Mulinex bread machine can do: recipes for homemade bread and pastries – Overhaul

lucky baking
How to make homemade bread in a Mulinex bread machine - the best recipes

The Moulinex bread maker allows you to prepare delicious homemade baked goods without much hassle, while saving time and effort. The dough turns out excellent, the products do not fall off during the cooking process.

Using a bread machine, you can make homemade bread from various types of flour.

Classic recipe for homemade bread in the Moulinex bread machine

To prepare a loaf of white bread weighing 1 kg you need to take :

a mixture of an equal amount of water and any dairy product – 400 ml;
chicken egg – 1 pc.;
vegetable oil – 15 ml;
sugar – 15 g;
instant yeast – 10 g;
flour – 700 g.

How to cook:

Pour the products into the device container in the specified sequence.
Set the mode to “regular bread”, “wheat bread”.
Select the level of doneness for the crust.

Darnitsky bread

To prepare 750 g loaf you will need :

warm water (temperature within 36 degrees) – 230 ml;
olive or sunflower oil – 30 ml;
liquid honey – 15 ml;
salt;
wheat flour – 350 g;
rye flour – 160 g;
quick yeast – 7 g.

Cooking steps:

Pour warm water into the bread machine bowl, add butter and honey.
Distribute the salt evenly throughout the container.
Sift both types of flour into a separate bowl and mix. Pour the resulting mixture into the bread pan in a heap. Make a depression at the top and pour the yeast into it.
For baking, you can use the main mode, or a special option for rye products.
Baking time – 3 hours. Crust color is medium.

Dough bread

Ingredients for preparing a product weighing 1 kg:

warm water – 450 ml;
salt – 10 g;
a mixture of equal amounts of rye and wheat flour – 700 g;
dry tremors – 6 g.

Step-by-step preparation:

Pour yeast into warm water, gradually add flour, knead the dough thoroughly.
Cover the dough with a towel and leave for 4 hours.
Place the finished product in a bread machine bowl and add salt.
You can bake bread using the quick baking mode or “French bread”. Set the degree of crust frying at your discretion.
Allow the finished product to cool for 2-3 hours on a flat wooden surface.

Sourdough bread

For those who follow a healthy diet, you can make bread in a bread machine without using yeast.

How to prepare sourdough:

Mix 250 of any flour, 250 ml of water, add 6 ml of honey and vegetable oil. Make a cut on the finished mixture.
Place the container with the starter in a warm room for three days, after covering it with film. The readiness of the product is indicated by bubbles that appear on the surface.
Dilute the finished starter with water until it becomes thick sour cream, leave until bubbles appear.
Do the procedure again. If the consistency is very liquid, you can add a little flour.

Also read: How to make delicious rose buns

Store the finished starter in the refrigerator. Before use, pour the required amount and let it warm up at room temperature.

How to make bread with sesame seeds

Ingredients:

salt;
300 ml purified water;
5 g dry active yeast;
500 g wheat flour;
100 g kuzhut seeds.

Cooking method:

Cool the boiled water to a warm state, measure out the required amount and pour it into the bowl of the bread machine. Cover it with a towel to keep the water warm.
For bread we take flour, preferably the highest grade. Be sure to sift it to saturate it with oxygen. This way the bread will be soft and fluffy.
Add salt to the flour, mix and pour into a bowl of water.
Place sesame seeds in a dry frying pan and fry, stirring, until lightly browned. This will brighten the sesame flavor. Then we cool them. Make a small well in the flour, add the required amount of active yeast and toasted sesame seeds.
We install the bowl into the device and fix it well.
We turn on the “bread without salt” program. Set the crust color to light, and the weight to 750 g. The bread preparation time is approximately three hours.
During the baking process, about an hour after the start, open the lid and lay out the sesame seeds.

Remove the finished bread from the bowl and leave on a wire rack to cool completely.

Yeast

Ingredients:

60 g granulated sugar;
340 ml boiled water;
yeast;
80 ml vegetable oil;
600 g of premium flour;
7 g table salt.

Cooking method:

Sift the flour twice. Measure out exactly 600 grams.
Open the lid of the bread machine, remove the bowl and measure out 340 ml of boiled warm water. Pour it into the bowl.
Add vegetable oil to warm water and add salt.
Slowly pour the flour into the bread machine bowl.
Sprinkle granulated sugar and active dry yeast on top.
Place the bowl in the Moulinex bread machine. On the menu bar, select program 8 and press the “start” button. Close the lid and wait for the end of the program.

Sponge dough

For sponge dough you will need the same products as for yeast dough.

The only difference is the cooking method:

In a convenient bowl, mix half of the warm water with sugar, a glass of flour and yeast. Mix well, cover with a lid and leave in a warm place for forty minutes.
Then the dough is transferred to the bowl of the bread machine, the remaining water is poured in and the rest of the ingredients are added.
Knead the dough using the same program as yeast dough.

You can add more sugar, butter or eggs to this dough.

Yeast-free bread

Products for making classic yeast-free bread:

sourdough – 85 ml;
water – 180 ml;
salt – 3 g;
wheat flour – 290 g;
rye flour – 70 g.

How to make pie dough in a bread machine

What is necessary:

instant yeast – 14 g;
milk heated to a temperature of 35 degrees – 240 ml;
egg – 2 pcs.;
melted margarine – 120 g;
sifted flour – 1.2 kg;
sugar – 50 g;
salt to taste.

How to cook:

Pour melted margarine into the bowl of the bread machine, add milk and egg.
Combine flour, sugar, salt. At the end add yeast.
Mix all ingredients. Set to “dough” mode. It will take 1.5 hours to prepare the elastic dough.
Make pies from the dough and leave to proof for half an hour.

If you are not sure about the quality of the yeast, you can add 5 ml of vodka to the dough. This will speed up the fermentation process, the dough will turn out fluffy.

Buns and other baked goods

Having mastered a few simple recipes for rich pastries, you can often delight your household with sweet buns, pies and muffins. To obtain fluffy baked goods, the flour must be sifted twice.

Dough recipe for making sweet buns:

flour – 1.1 kg;
water – 320 ml;
butter – 190 g;
eggs – 3 pcs.;
dry yeast – 24 g;
sugar – 110 g;
salt.

How to cook:

Pour water into the container of the baking device, pour out the dry ingredients, and finally beat in 2 eggs.
Set to “dough” mode.
After the beep, remove the dough, cut into 30 pieces, form into buns, and leave for 20 minutes.
To give the product a golden brown crust, cover it with a mixture of beaten egg and 15 ml of milk.

It is better to replace chicken eggs in baked goods with quail eggs - 1 regular egg is equal to 2 quail eggs. Such baked goods are healthier and stay fresh longer.

Is it possible to cook Easter cakes in a bread machine?

The Moulinex bread maker will help you prepare not only delicious bread, but also holiday cake. The dough turns out airy, and the product itself will delight you with a delicate taste.

Also read: Recipes for kefir casseroles for the whole family

List of required products:

flour – 550 g;
quick yeast – 15 g;
milk – 260 ml;
sugar, butter - 145 g each;
eggs – 4 pcs.;
dried fruits (raisins, dried apricots, candied fruits) – 120 g;
salt, vanilla, citrus zest - to taste.

From this amount of ingredients you will get 1 Easter cake weighing 750 g.

How to cook:

Heat 125 ml of milk to a temperature of 35–37 degrees, add yeast. Stir the mixture until smooth. Pour 100 g of flour into the bread machine bowl, add warm milk with yeast. Start the “kneading dough” mode for 2 minutes.
Leave the dough for 20 minutes, covering with a linen towel. Pour boiling water over dried fruits.
Bring the remaining milk to a boil. Pour 100 g of twice-sifted flour into a separate container. Combine milk with flour, mix.
Mix the dough and brewed flour. Knead the dough for 3–4 minutes. Leave in a warm place for 1.5 hours. To prevent the dough from falling, there must be a constant temperature in the room. It is advisable not to make noise while the dough is proofing.
Separate the whites from the yolks. Place the container with the whites in the refrigerator - they will be needed to prepare the glaze. Mix the yolks with sugar, the mixture should turn white. Add a mixture of vanillin, salt, zest. Stir and beat until smooth.
Melt the butter, cool slightly. Drain the dried fruits, dry them, and roll in flour.
Yolks with spices, melted butter, add the remaining flour to the risen dough. Knead the dough in the bread machine for 15 minutes, constantly monitoring the consistency.
Add dried fruits, mix, leave the dough for 2 hours.
Level the top of the dough. Bake the cake in the “sweet bread” or “special baking” mode, set the crust color to light, the loaf size to the maximum. Baking time – 60–70 minutes.
Brush the finished cake with the egg whites whipped with sugar. In order for the whites to whip better, they must be cold and the whipping container is completely dry. You can get a fluffy foam if you add a pinch of salt.

If you use fresh yeast when making Easter cake, the cooking time for the dough can be reduced by 5 minutes. The ratio of dry and fresh product is 1:3 (15 g of dry yeast is equal to 45 g of fresh). If you add 50 ml of cognac to the dough, the baked goods will acquire an unusual aroma and will remain soft for a long time.

Easter cake in a bread maker (video)

The Moulinex bread maker is an indispensable assistant for experienced and young housewives. With its help, you can easily prepare homemade bread from various ingredients and master baking products from rich and unleavened dough.

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Yeast-free bread in a bread machine

Using a bread machine can significantly simplify the technical side of the bread making process.

Yeast-free bread with kefir

Ingredients:

300 ml kefir;
400 g wheat flour;
0.5 tsp. salt
1 tsp. Sahara;
1 tsp. soda;
herbs and spices to taste - Italian herbs, sesame, cumin or coriander (2 tbsp.).

Preparation:

Place a spatula (stirrer) in the container of the bread machine and pour in kefir. Next add soda, salt, sugar. Products must be added strictly in the specified sequence. Fans of bread with spicy notes can add a couple of pinches of Italian herbs, sesame or cumin at this stage.
The next step is adding sifted flour. The consistency of the finished dough is directly related to the fat content of the kefir you use. Adjust the final amount of flour according to the thickness of the fermented milk drink.
Place the work container back into the bread maker. When using baking soda when making homemade bread, do not knead the dough for too long. This way, you run the risk of “losing” the resulting carbon dioxide even before the bread baking process begins. As a result, the dough will not be porous and airy, but dense and sticky. The way out of this situation is to use fast cooking modes - fast and ultra-fast baking.
Set the ultra-fast baking mode and the weight of the finished loaf (750 g). If there is no such mode, first select the dough kneading program (time - 10 minutes), and then - “Baking” (40 minutes).
When the specified time is up, check the readiness of your bread using a wooden stick. If the product is not baked through, bake it for another 10-15 minutes.

Homemade yeast-free bread with milk

Ingredients:

150 ml milk;
1.5 tsp. butter;
1 chicken egg;
1-1.5 cups flour;
0.5 tsp. salt;
1-2 tbsp. l. Sahara;
2 tsp. baking powder.

Preparation:

Before starting cooking, remove the butter from the refrigerator - it should be soft and plastic.

Pour warm milk into the bread machine bowl.
Next, beat in the egg and add soft or even melted butter.
Add salt and sugar.
Sift the flour. Place this ingredient in the working container.
Add baking powder and set baking parameters. It is optimal to use the fast mode, cooking time is 60 minutes.

Darnitsky bread

To prepare 750 g loaf you will need :

warm water (temperature within 36 degrees) – 230 ml;
olive or sunflower oil – 30 ml;
liquid honey – 15 ml;
salt;
wheat flour – 350 g;
rye flour – 160 g;
quick yeast – 7 g.

Cooking steps:

Pour warm water into the bread machine bowl, add butter and honey.
Distribute the salt evenly throughout the container.
Sift both types of flour into a separate bowl and mix. Pour the resulting mixture into the bread pan in a heap. Make a depression at the top and pour the yeast into it.
For baking, you can use the main mode, or a special option for rye products.
Baking time – 3 hours. Crust color is medium.

Yeast-free rye bread

How to bake yeast-free rye sourdough bread

Ingredients:

700 g rye flour;
2 tbsp. l. honey or sugar;
1-2 tbsp. l. olive oil;
400 ml water;
2 tsp. salt;
6-8 tbsp. l. sourdough starter (kefir or “eternal”);
raisins, dried apricots and seeds - for filling.

Preparation:

At the first stage, combine the liquid components - water and starter.
Add honey, salt and filling to this mixture.
Next, gradually stir in the sifted flour. Knead the dough.
Pour the mixture into pre-greased molds and leave in a warm place for 2 hours - the dough should rise.
Preheat oven to 200°C. It is recommended to place a container of water under the baking tray. Place the dough in the oven for 20 minutes.
Next, moisten the surface of the bread with water and reduce the heat intensity to 180°C. Bake the bread for another 40 minutes.

Yeast-free rye bread with water - recipe

Ingredients:

2 glasses of sparkling mineral water (not cold);
3-3.5 cups rye flour;
0.5 tsp. salt.

Preparation:

Combine flour and salt.
Gradually adding mineral, mix the ingredients.
As a result, you should get a plastic dough that does not stick to your hands.
Shape into round or oval buns.
Grease a baking tray with vegetable oil. Place the prepared buns on it. Make cross-shaped cuts on each of them. This simple manipulation will help avoid the appearance of unaesthetic cracks in the dough under the influence of high temperature.
Place the baking sheet in an oven preheated to 180°C. Cooking time: 50-60 minutes.

Bread story

Historians say that the first baked bread appeared about 15 thousand years ago.

The meaning of life for our distant ancestors came down to finding food and surviving in harsh conditions.

It was then that they discovered that a grain of cereal, thrown into moist soil, could produce even more grains.

So they began to sow and harvest grains.

They were eaten as a thick porridge, the grains were ground with stones and mixed with water.

The stones were then replaced by special millstones and hand mills.

A little later, people realized that such porridge tastes much better if you heat it over a fire.

Scientists believe that during cooking, the porridge splashed out and baked.

Its aroma and ruddy appearance pleasantly surprised people; they began to bake unleavened cakes from the porridge.

Of course, what they baked bore little resemblance to modern bread, but the beginning of bread baking had been made.

Yeast bread began to be baked a little later in Ancient Egypt.

The Egyptians discovered that it is much tastier and more aromatic if baked from sour dough.

Historians believe that, again, an accident helped here: the slave cook’s dough went sour, but, fearing punishment, he still baked a flatbread and was right.

This is how the Egyptians became the founders of baking history.

Yeast-free wheat bread

Ingredients:

70 g wheat flour;
70 g wholemeal flour;
4-5 tbsp. l. bran;
250 ml sparkling water;
4 tbsp. l. sunflower oil;
seasonings (for example, cumin).

Preparation:

Place coarse flour in a bowl. Slowly pour in the sparkling water.
Next, add bran, salt and spices to taste.
Sift the wheat flour and add to the prepared dough.
Mix the ingredients. Add 2 tbsp. l. vegetable oil. Knead the dough.
From the resulting mass, form a roll, round or oblong loaf. Place the bread in greased pans.
Bake the bread at 200°C for 20 minutes. Next, reduce the heat intensity to 150°C. Continue baking for another 30 minutes.
Wrap the finished bread in a damp towel and place it in a bag. After an hour, the fragrant loaf is ready to eat.

Description of preparation:

I suggest trying a recipe for making yeast-free bread.
Practically no human intervention is required during production. All the main products are put into the bread machine, and then the equipment does its job. The excellent taste and smell of the product is obtained through the use of healthy ingredients such as kefir and sesame. Your family members will really like this bread. See my recipe for how to make simple yeast-free bread in a bread machine. Main Ingredient: Dough Dish: Baking / Bread

Yeast-free bread in a slow cooker

Ingredients:

800 g flour;
1 chicken egg;
2.5 tbsp. l. Sahara;
1 tsp. salt;
3 tbsp. l. sour cream;
300 ml warm water;
2 tbsp. l. kefir starter.

Preparation:

Pour 300 ml of water into a glass bowl.
Next, beat in a chicken egg, add sugar and kefir starter. Mix the ingredients.
Add salt and sour cream to the egg mixture. Mix all ingredients again.
Add sifted flour. Knead the dough.
Place the resulting mass on a floured board. Knead the dough for 5-10 minutes. Next, leave the mixture to “rest” for an hour.
Grease the multicooker bowl with soft butter. Place the decorated Easter cake in it. Leave it for 2 hours. During this time, the dough will double in volume.
Set the “Baking” mode and the cooking time to 1 hour. Next, carefully turn the cake over and bake for another 30 minutes.

Dough bread

Ingredients for preparing a product weighing 1 kg:

warm water – 450 ml;
salt – 10 g;
a mixture of equal amounts of rye and wheat flour – 700 g;
dry tremors – 6 g.

Step-by-step preparation:

Pour yeast into warm water, gradually add flour, knead the dough thoroughly.
Cover the dough with a towel and leave for 4 hours.
Place the finished product in a bread machine bowl and add salt.
You can bake bread using the quick baking mode or “French bread”. Set the degree of crust frying at your discretion.
Allow the finished product to cool for 2-3 hours on a flat wooden surface.

How to make bread with sesame seeds

Ingredients:

salt;
300 ml purified water;
5 g dry active yeast;
500 g wheat flour;
100 g kuzhut seeds.

Cooking method:

Cool the boiled water to a warm state, measure out the required amount and pour it into the bowl of the bread machine. Cover it with a towel to keep the water warm.
For bread we take flour, preferably the highest grade. Be sure to sift it to saturate it with oxygen. This way the bread will be soft and fluffy.
Add salt to the flour, mix and pour into a bowl of water.
Place sesame seeds in a dry frying pan and fry, stirring, until lightly browned. This will brighten the sesame flavor. Then we cool them. Make a small well in the flour, add the required amount of active yeast and toasted sesame seeds.
We install the bowl into the device and fix it well.
We turn on the “bread without salt” program. Set the crust color to light, and the weight to 750 g. The bread preparation time is approximately three hours.
During the baking process, about an hour after the start, open the lid and lay out the sesame seeds.

Remove the finished bread from the bowl and leave on a wire rack to cool completely.

How to make pie dough in a bread machine

What is necessary:

instant yeast – 14 g;
milk heated to a temperature of 35 degrees – 240 ml;
egg – 2 pcs.;
melted margarine – 120 g;
sifted flour – 1.2 kg;
sugar – 50 g;
salt to taste.

How to cook:

Pour melted margarine into the bowl of the bread machine, add milk and egg.
Combine flour, sugar, salt. At the end add yeast.
Mix all ingredients. Set to “dough” mode. It will take 1.5 hours to prepare the elastic dough.
Make pies from the dough and leave to proof for half an hour.

If you are not sure about the quality of the yeast, you can add 5 ml of vodka to the dough. This will speed up the fermentation process, the dough will turn out fluffy.

How to prepare yeast and sponge dough

Yeast

Ingredients:

60 g granulated sugar;
340 ml boiled water;
yeast;
80 ml vegetable oil;
600 g of premium flour;
7 g table salt.

Cooking method:

Sift the flour twice. Measure out exactly 600 grams.
Open the lid of the bread machine, remove the bowl and measure out 340 ml of boiled warm water. Pour it into the bowl.
Add vegetable oil to warm water and add salt.
Slowly pour the flour into the bread machine bowl.
Sprinkle granulated sugar and active dry yeast on top.
Place the bowl in the Moulinex bread machine. On the menu bar, select program 8 and press the “start” button. Close the lid and wait for the end of the program.

Sponge dough

For sponge dough you will need the same products as for yeast dough.

The only difference is the cooking method:

In a convenient bowl, mix half of the warm water with sugar, a glass of flour and yeast. Mix well, cover with a lid and leave in a warm place for forty minutes.
Then the dough is transferred to the bowl of the bread machine, the remaining water is poured in and the rest of the ingredients are added.
Knead the dough using the same program as yeast dough.

You can add more sugar, butter or eggs to this dough.