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

Many housewives are accustomed to making bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and aromatic pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Let's look at the most delicious recipes in order, and give ways to prepare bread from flour, potatoes, and pumpkin.

Homemade bread: a simple recipe

• baker's yeast - 18-20 gr.
• crushed table salt - 25 gr.
• wheat flour - 1.6 kg.
• vegetable oil - 30 ml.
• water - 0.9 l.

1. Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dissolve the yeast in hot water and wait until it becomes liquid.
2. As soon as this happens, pour the mixture into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it in cling film or a towel.
3. The yeast should rise; to speed up the procedure, leave it in a warm place (next to heating radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
4. While kneading, squeeze the product with your hands to release carbon dioxide to the surface. When the process comes to an end, grease the mold with oil and transfer the dough into it.
5. If you don't have a baking dish, try forming cubes (loaves) of bread with your hands. After distributing the dough into the container, let it stand for 1 hour, then put it in the oven (preheated to 180-190 degrees).
6. The baking time depends on the technical characteristics of the device. As a rule, one hour is enough. Some housewives add hard cheese (Russian, Dutch, etc.) grated on a coarse grater to the bread.

Flax bread with caraway seeds

• “Tahini” (paste) - 60 gr.
• wheat flour - 0.5 kg.
• baker's yeast - 12-15 gr.
• butter - 50 gr.
• salt - 35 gr.
• fat milk (from 3.2%) - 245 ml.
• sparkling water (mineral water) - 180 ml.
• honey - 25 gr.
• caraway seeds - to taste
• flax (seeds) - 30 gr.

1. Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir and leave for half an hour in a warm place. Combine Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml), and mineral water. Stir the mixture until smooth.
2. Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, begin to add flour portionwise to the previous composition. Knead the dough, after 2 minutes add melted butter.
3. You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms and roll into a ball. Grease the bowl for holding the dough, place the ball in it and wait for it to swell.
4. When the dough has doubled in size, punch it down and shape into a loaf of bread. Prepare a suitable deep mold, sprinkle the surface with cumin (you can chop it first), cover with a towel or cling film. Place the container in the cold for 15 minutes.
5. At this time, heat the oven to maximum. Take out the container with the dough and bake the product for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
6. After the allotted time has passed, reduce the temperature to 215 degrees. Bake the bread base until the crust turns brown. When the process is complete, remove the mold, cool the bread, and begin tasting.

• dry baker's yeast - 14-18 gr.
• premium flour - 1.1 kg.
• olive or sunflower oil - 75 ml.
• granulated sugar (preferably cane) - 35 gr.
• table salt - 22 gr.
• aged dark beer - 520 ml.
• walnut kernels - 100 gr. (2 zheny)

1. Mix beer with oil. Take another bowl, add cane sugar, salt, and pre-sifted flour. Dissolve the yeast in warm water and wait until it dissolves. Carefully pour the mixture into the flour, kneading into a homogeneous mass.
2. Slowly pour in the oil and beer until you get a thick lump. Grind the walnut kernels into crumbs and add to the main mixture. Knead the dough several times, let it stand in a warm place.
3. When the product has doubled in volume, roll it into a ball. Don't forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to sit (about half an hour), then divide it into 2 sections.
4. Roll out oval cakes (not too thin), and let them stand again for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake the bread for 45-60 minutes, cool slightly before serving.

Rye bread

• rye flour - 600 gr.
• drinking water - 580 ml.
• wheat flour - 600 ml.
• crushed salt - 30 gr.
• baker's yeast - 35 gr.
• beet sugar - 30 gr.
• cumin - 25 gr.
• vegetable oil - 30 ml.

1. First, prepare the dough. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine sifted flour, cumin, and salt. Pour the brewed dough into the flour mixture, knead the dough for a quarter of an hour.
2. Cover the dough with cling film, a cotton towel or napkin, and let it rest in a warm place for about 1 hour. When the mixture rises, divide it into 3 equal parts. Roll into loaves or balls and leave on a greased baking sheet for 1.5-2 hours.
3. Heat the oven to maximum heat, place the baking sheet inside for 5 minutes. After the allotted time has passed, reduce the temperature to 180 degrees and bake the bread for another 45-60 minutes. The brown crust will tell you that the product is ready.
4. 5 minutes before cooking, dip a baking brush into beaten egg yolk mixed with milk. Grease the surface of the loaf. Leave the bread to cool in the pans, then remove and cut into pieces.
5. To make your products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of heat treatment, after 10 minutes of simmering in the oven, or immediately after cooking.

• vegetable oil - 30 ml.
• rye flour - 750 gr.
• wheat flour - 475 gr.
• dry yeast - 28-30 gr.
• drinking water - in fact
• ground coriander - 15 gr.
• cocoa powder - 60 gr.
• salt - 30 gr.
• granulated sugar - 75 gr.

1. For Borodino bread, dough is prepared whose consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until lumps disappear, add 35 g. sugar and 15 gr. yeast.
2. Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place where the composition will ferment faster.
3. Sift the remaining rye flour into a deep container, do the same with wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, stirring at the same time. Add the remaining dry yeast diluted with water according to the instructions.
4. Salt the dough, mix the second part with the infused sourdough. Add sifted cocoa powder, sugar, and vegetable oil. Knead the dough for a quarter of an hour.
5. Grease the baking molds, pour the mixture into them, and sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Cool bread to room temperature before removing from pan.

Kefir bread

• salt - 15 gr.
• wheat flour - 320 gr.
• soda - 12 gr.
• kefir (fat content from 3.2%) - 220 ml.

1. An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be similar to thick sour cream. Combine sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
2. Stir the mixture until smooth, then knead the mixture for a quarter of an hour. You will encounter a problem where the dough will stick to your hands a lot. You can’t add more flour; eliminate the difficulty by lubricating your palms with vegetable oil.
3. Heat the oven to 200 degrees, grease the baking dish and pour the dough into it. Place the mixture in the oven for 45-50 minutes, check readiness with a toothpick or wooden stick (for rolls and sushi).

• premium flour - 65 gr.
• potatoes - 250 gr
• butter - 25 gr.
• ground black pepper - 6 gr.
• salt - 15 gr.

1. Peel the potatoes, chop into cubes, boil until tender, adding salt to the water. Drain the liquid and mash the fruits with a pestle. Leave the puree at room temperature until it cools completely.
2. Sift the flour into a deep bowl, mix with softened butter. Grind the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
3. You should end up with an elastic, stretchy and soft dough. Wrap it in cling film or a bag and leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
4. Roll out the dough into plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of flatbreads, triangles, like pizza). Place in the oven.
5. Bake the bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread for first and second courses, or eat with sausage and cheese as a snack.

Pumpkin bread

• dry yeast - 4-5 gr.
• purified water - 80 ml.
• pumpkin pulp - 90 gr.
• premium flour (preferably wheat) - 300-330 gr.
• butter - 15 gr.
• granulated sugar - 30 gr.
• salt - 15-18 gr.

1. Peel the pumpkin, chop it into small pieces, place it in a blender and puree it. Add a little drinking water, turn on the device again, turning the composition into a liquid porridge.
2. In a separate container, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the dry mixture, and pour in the pumpkin puree.
3. Mix the ingredients into a dough and place it in a greased container. Keep at room temperature for about 2 hours.
4. After time, knead the mixture in flour and make a loaf or flatbread. Grease a baking sheet with oil and place the dough on it. Cover with a cotton towel and wait 1 hour.
5. During this time, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To keep the bread soft, place a bowl of ice on the bottom shelf of the oven.

1. A toothpick, Chinese chopsticks or a match will help you assess the readiness of the bread. Pierce the loaf with a wooden tool and remove the tool. If there is no dough left on its surface, the bread is ready.
2. To help the dough rise, leave it at room temperature. It is better to keep the composition near heating radiators or gas/electric stoves. In this case, the dough is covered with a towel or cling film.
3. Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling product. Before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider this simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, and full-fat kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.

Video: how to bake homemade bread

Homemade bread, which can be prepared according to a variety of recipes, is considered one of the most delicious dishes. Its composition allows you to diversify the menu, including unusual and healthy ingredients during cooking. Delicious, home-baked bread will become a signature dish, fill your home with its aroma and create a unique atmosphere of coziness and comfort.

Flour for cooking

For those who are just starting to practice this interesting and enjoyable activity, there are many quick and easy options. For those who already have experience in this type of cooking and can afford to add variety to the usual composition, they offer components that are surprising in taste and degree of usefulness.

However, the initial composition of homemade bread dough includes a number of products that are almost always used, and among them is flour. It is the main component of any test.

Any flour can be used for baking: wheat, corn, rye, buckwheat, barley, oatmeal or a mixture of types and grinds. Different types of this ingredient allow you to get different flavors, increasing the degree of value in terms of the final product.

Yeast and sourdough

Yeast is an essential component of most bread recipes. At home, baking this product is most often done with them, since it is with their help that the dough rises and the final product acquires the desired fluffiness and porosity. Yeast can be dry or fresh, the choice depends on the preferences of the housewife and the expected result.

The sourdough options are very diverse. There can be more than a hundred of them, they differ in the type of main product and the combination of additional ingredients.

For example, the most commonly used ingredients for baking are kefir, barley, malt, raisins, hops, and wheat. Home-baked sourdough bread acquires an exquisite aroma, the vital activity of yeast is activated, and vitamins and nutrients are preserved.

Homemade bread is significantly different from its store-bought counterpart, since it has excellent taste, is healthy and has a tantalizing aroma that lasts for a long time.

Cooking secrets

The process of making aromatic baked goods, sourdough and bread dough at home has a number of features, so recipes and cooking methods may vary significantly depending on the chosen option.

Sometimes professional chefs share a number of secrets that allow you to make bread at home faster. There are relatively few of them, but following them will save time and correctly approach the process of choosing the type of sourdough, baking methods and preserving the finished product.

Secret #1: making the dough

Any type of dough must be prepared strictly according to the chosen recipe. What is suitable for one cooking option may not be relevant for another, therefore it is recommended to select practical details individually.

The main task when baking bread at home is to obtain a fluffy, attractive and appetizing product. This can be achieved by following the following rules during the dough preparation process:

• the consistency should be dense;
• the dough should not stick to your hands during the final kneading;
• If, after fully following the step-by-step instructions, the dough continues to be inelastic and sticky to your hands, you need to add as much flour as the dough requires.

The listed rules will improve the appearance of the finished product and its taste.

Secret #2: preparing the dough

To improve the taste of bread baked at home in the oven, as well as to increase its shelf life, professionals advise allowing the dough to stand for some time before starting baking.

Placed in a mold, covered with a towel, the finished dough will “rest” and be saturated with oxygen, which will make the product more fluffy and appetizing. The resting time for the finished dough may vary - on average it is fifteen minutes, after which the mold is placed in a preheated oven.

Secret #3: Baking and Keeping it Fresh

Since the finished dough is quite dense in consistency, for more uniform baking it is recommended to thoroughly preheat the oven and even the mold in which the bread will be cooked. This will make it possible to avoid undercooked areas and soggy lumps of dough in the finished loaf.

One of the attractive qualities of freshly prepared bread is its golden-brown, crispy crust. And in order for it to turn out when making bread at home in the oven, you need to keep the finished loaf for some time (about 15 minutes) in the switched off but still hot oven.

Classic dough ingredients

Beginning cooks can be recommended a method for making bread at home, which is the easiest to perform, does not require special skills in kneading dough, and at the same time gives an excellent result - fluffy bread with a golden brown crust, much tastier than store-bought bread.

To make it you will need the following products:

• loose sugar - four tsp;
• flour - 4 full glasses of 250 ml;
• yeast (preferably dry) - 2 tsp;
• filtered water - two glasses;
• table salt - two tsp.

Easy Bread Making

In general, the process of baking bread for all recipes is similar and may differ only in the duration of some stages. Baking bread at home using this recipe is the simplest method and will allow novice cooks to test their strength and gain experience.

The sequence of actions is as follows:

1. First, heat the water, then dissolve sugar and yeast in it.
2. After infusing the finished solution for fifteen minutes, mix it thoroughly, filter, add salt and flour, previously sifted. From the listed ingredients, knead into a thick, viscous dough, which is left to proof at room temperature for 10 minutes.
3. The oven is heated to 30 °C, a container with dough is placed in it, covered with a lid. The residence time of the finished dough in the oven is determined until it triples in size (about 2 hours).
4. Now the mold is placed in the oven at a temperature of 220 °C, baked for 10-17 minutes, then the temperature is reduced to 180 °C, and the process continues for another 30 minutes.

After turning off the finished loaf, leave it in the oven for some time, then take out the bread, cover it with a clean towel and let it cool.

Rye bread with garlic

Professionals suggest using original techniques for baking at home. The recipe for rye bread can be varied by adding garlic, which will add a special aroma and turn ordinary bread into a real table decoration and an original snack.

The test components should be taken as follows:

• rye flour - 300 grams;
• vegetable oil - 2 tbsp. l.;
• water and wheat flour - 400 g each;
• salt - 2 tsp;
• brown or white sugar - 3 tsp;
• garlic, depending on preference - 5-8 cloves;
• yeast (preferably dry) - 2 tsp.

If you want to make bread at home without sourdough, baking according to this recipe is perfect.

The manufacturing technology of this product is also simple and can be made using the simple baking technique described earlier, but with some adjustments: the garlic is crushed and added to the sifted flour, and the baking time is increased to 35-45 minutes.

Yeast-free bread with kefir

The absence of yeast in the recipe makes the finished bread healthier, while the degree of porosity of the crumb does not decrease, and the taste remains delicate. To improve the baking of this bread, it is recommended to make several cuts on the crust during its preparation.

The recipe contains the following ingredients:

• wheat flour of the first or highest grade - 500 g;
• sugar and salt - 2 tsp each;
• medium fat kefir - 150 ml;
• filtered water - 210 ml.

The process of making bread at home looks like this:

1. Add 85 g of flour and sugar to kefir, mix everything thoroughly.
2. The composition is left under cling film for a day.
3. After this, add the resulting starter and salt to the pre-sifted remaining flour, mixing thoroughly with your hands.
4. Grease the mold with oil, sprinkle with flour and lay out the resulting dough.
5. Place a baking sheet on top, also greased.
6. The dough is formed into a loaf, covered with a cloth on top and placed in an unheated oven.
7. After 3.5 hours, the dough is thoroughly kneaded again, then shaped into a loaf again and left in a cold oven for another 25 minutes.
8. Now the oven is heated to 220 °C, the bread is baked for 17-20 minutes, then the temperature is reduced to 180 °C and baking continues for another 30 minutes.
9. Next, the top parchment is removed, the finished product remains in the switched off oven for another 11 minutes.

White bread with sourdough

Cooking sourdough at home follows a similar method, but the recipe may vary slightly depending on the wishes of the cook: components can be added that improve the taste of the final dish and increase its biological value.

• raisin;
• dates;
• prunes;
• nuts (peanuts, walnuts - crushed and added to the dough);
• seeds (linseed, sesame, sunflower, pumpkin).

Sourdough has long been considered the healthiest option for making bread because it does not use yeast, which can disrupt the intestinal microflora.

The peculiarity of this bread recipe at home is the ease of preparing the sourdough: it requires only wheat flour and water.

Ingredients for cooking:

• water - 300 g;
• premium wheat flour - 500 g;
• whole grain flour of any kind - 150 g;
• salt and sugar - 1 teaspoon each;
• 1 tbsp. l. refined sunflower oil.

Sequencing:

1. Water (50 ml) should be heated and poured into a deep bowl. Add flour (150 g), knead the dough. The resulting starter is poured into a plastic container, covered with cling film and placed in a warm place for 3 days.
2. After the elapsed time, remove the film and discard the top layer of sourdough: only its middle part is used. The same amount of flour and water is added to the dough again. After kneading, the mixture is left warm for 12 hours.
3. Next, the top part of the dough is removed, the same ingredients are added again in the same quantities, the dough is kneaded and left warm for an hour.
4. Now the remaining components are added. The dough is divided into 2 equal parts, from which oblong loaves are formed like a baguette; cuts are made on their surface for better baking.

Bread is baked on oiled paper for 15 minutes, temperature - 220 °C, then 35-45 minutes at 160 °C.

Borodino bread

At home, preparing such a product is considered quite difficult, so beginners need some practical training.

To begin, prepare the rye sourdough:

1. Four tbsp. l. Heat the water to 50 °C and add the same amount of rye flour, stir thoroughly. Leave the mixture warm for 24 hours.
2. Then add two tbsp to the solution. l. warm water, stir and leave in a warm place for 3-4 days, covered with gauze. Stir morning and evening.
3. After a pleasant smell appears, the starter is ready.

To prepare Borodino bread at home you need to take:

• fermented malt - 25 g;
• sifted rye flour - 75 g;
• ground coriander - 1 tsp;
• filtered water - 250 ml.

Test components:

• coriander for sprinkling - 10 g;
• second-grade wheat flour - 75 g;
• molasses - 20 g;
• salt - 1 tsp;
• purified water - 55 ml;
• rye flour - 250 g;
• sugar - 3 tbsp. l.;
• previously prepared sourdough - 155 g.

The sequence of steps for preparing Borodino bread at home is almost the same as described for white bread. The only addition is to obtain the tea leaves: the flour is mixed with coriander and malt, poured with boiling water and left, wrapped, in a warm place for two hours.

Before baking, sprinkle the top of the mold with coriander and place it in an oven preheated to 220°C for 20 minutes. Then the temperature is reduced by 20 °C and the product continues to bake for another hour.

Remove the finished bread and cover with a cloth until it cools. The delicious product is ready!

You can sing an ode to bread endlessly. Bread is the head of everything, if there is 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 in a loaf you can find almost the complete periodic table, which allows baking not go stale for weeks. Have you ever bought American toast bread? Check it out, you will be unpleasantly surprised.

Or homemade baked goods, the ingredients of which you are more than sure of. Baking bread at home is very simple. Don’t be afraid of working with the dough, treat it with trust, and in return it will give you a warm and fragrant crumb.

History of creation

You can consider 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 methods have steadily changed. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains using stones, after which they mixed them with water. Thus, the first bread took the form of a semi-liquid stew. Over time, having curbed the fire and learned to maintain it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, being able 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, as a result of a mistake (a very successful one, it must be admitted), people found out that the fermentation process is capable of loosening the dough; they probably simply left it in a warm place overnight, and in the morning they discovered that the mass had become softer. Such a rapid fermentation process is associated with high ambient temperatures and unrefined grains. Thanks to this discovery, the inhabitants of Ancient Egypt figured out how to bake soft and fluffy bread at home instead of a hard flatbread.

The familiar name “bread” supposedly appeared thanks to the bakers of Ancient Greece who baked flat cakes in special vessels - klibanos. From here it spread throughout the world, undergoing changes depending on the area.

Role in society

The technology of baking bread itself has also improved over time, occupying an increasingly larger 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 housewife had to strictly observe the presentation of dishes at the official table.

Bread ranged from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to simple 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 synonymous with well-being in all its forms. That is why all joyful events, be it the arrival of dear guests or a wedding, were met with a loaf of bread and salt. Bread is like a full house, a house is like a talisman against troubles.

Our days

Now there are no problems with how to bake bread at home. The 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 countries in the conditions of your home kitchen.

Judge for yourself, at least the following are available to you:

• Russian loaf;
• Caucasian lavash;
• Italian ciabatta;
• French baguette;
• German pretzels.

But each of these names has several varieties! You can delight your loved ones with something new every day.

Basic recipe

To bake bread at home in the oven, just take:

• premium wheat flour - 1 kg;
• warm water - 625 ml;
• fresh yeast - 30 grams (if your yeast is dry, then take 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 either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. 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, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.

Sift the flour into a heap onto a clean surface, make a depression and pour half of the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour around the edge with your hand, kneading the dough until it becomes a semi-liquid, viscous mass. Add the remaining flour and continue stirring until you have used all the flour in the pile. By this point, the dough will no longer stick to your hands and 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 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 individuality. We will consider options for such combinations, which will show how to bake bread at home with a unique taste, after the main recipe. It should be noted that you can either bake bread in a bread machine or by hand - in the first case, you will even make the task easier for yourself. 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, this is even more convenient, since the device will do everything for you - there is no need to constantly be at the oven.

Place the prepared dough into the baking pan and return it to a warm place, covering it first. It should again at least double. This will take approximately an hour.

Preheat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking period can vary depending on the thickness of the dough layer. In order to determine the readiness of the baked goods, just tap the bottom of the bread - if the sound is dull, then everything is ready.

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

Flavor variations

Below we will highlight successful combinations of additives, thanks to which you will learn how to bake homemade bread with a taste that is inaccessible to store-bought samples:

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

Yeast alternative

More and more people are trying to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The debate between these two baking powders is still open.

Making sourdough at home is quite simple, all you need is some rye flour and patience. Sequencing:

• Mix 100 grams of rye flour and 150 grams of warm water in a spacious container. Cover with a towel and leave in a warm place for a day.
• The next day, add another 100 grams of flour and water, mix, and return to place.
• After another day, add 150 and 100 grams of water and flour, respectively, and 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 sourdough is airy, full of bubbles, and has a slightly sour bready smell. You can bake!

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Culinary Etude 01/24/2018

Homemade bread - the sound of these words is magical! It seems that a magical aroma penetrates your nose, and you feel your hand squeezing an elastic loaf and bringing it to your face. Such bread was not cut, but was necessarily broken into pieces

The familiar word “chunk” comes from the word “to break.” The baker's hands put a soul into the bread that cannot be wounded with a knife. Anyone can make bread at home. Even in an ordinary, antediluvian, Soviet-style oven without numerous functions, you can bake a real masterpiece with a crispy crust. Shall we check?

Dear readers of Irina’s blog, I have been baking homemade bread for many years. In the summer - in a small stove that lives in the yard, and in the winter - in the oven. Do you think that baking good bread at home is very difficult? Now I will give you recipes with photos that will convince you otherwise!

In the early nineties, I worked in a bakery for my husband's uncle. It was a small bakery, built back in the thirties by my uncle's father. Two hundred kilograms of bread came out of the vaulted oven every day.

Uncle Vasya kneaded the dough with his hands, and I shaped the bread. It was very hard work. I once joked that if only they could invent a bread that doesn’t need to be kneaded at all. Many years have passed, and a similar bread has appeared! It is called “no-knead bread.”

How to bake rye bread in the oven at home. Recipe with step-by-step photos

We will bake this loaf from a mixture of rye and wheat flour. Beginners in bread baking should not immediately take up baking bread at home from 100% rye flour - it is really difficult.

Pure rye homemade bread, like pre-war Borodino bread, should be baked only with sourdough. I recommend mastering simple recipes first, and then taking on more complex ones.

For beginners, I advise starting their baking journey with no-knead bread. It was invented by American baker Jim Lahey. A few years later, the recipe created a real sensation.

New York Times food columnist Mark Bittman, under the name “The Great Bread,” presented the amazing bread on the pages of a reputable and reputable publication after attending a baking master class.

Having seen quite a few gastronomic miracles in his time, Bittman was struck by the fact that with the help of ordinary household kitchen utensils, without special techniques and equipment, spending a tiny amount of physical effort, you can get fantastic quality bread with a thin crispy crust and a magnificent crumb.

The secret is that with prolonged proofing and sufficiently high humidity, gluten develops well, on which the condition of the dough depends. And the conditions under the lid of the cast iron pan in which baking is usually done provide optimal conditions for obtaining the famous crust. That's all!

The most famous recipe for bread in the oven

It is my pleasure to present to you the most famous recipe for oven-baked bread.
We will make the dough with dry yeast, but you can also use regular “wet” yeast. In the text, the word “pulish” refers to thick dough.

Poolish ingredients

• 180 g peeled rye flour;
• 180 ml water (25°C);
• One gram (0.25 teaspoon) dry yeast.

Dough ingredients

• all poolish;
• 420 g wheat flour;
• 250 ml water (18-20°C);
• Four tablespoons of fermented rye malt;
• Five tablespoons of boiling water (used to brew malt);
• 15 g sugar;
• 14-16 g salt.

First you need to make a thick dough. Pour heated water into a mug and add yeast.

Pour the water with yeast into sifted rye flour, placed in a bowl with a capacity of about half a liter, mix well with a fork, and place in a plastic bag for 180 minutes to rise. Ready poolish in the photo.

Sift the wheat flour (I use a three-liter plastic container), put all the dough, brewed malt, salt, sugar into it, pour in water.

Mix and rub thoroughly with your fingers until a homogeneous color is obtained.

The dough will turn out sticky and watery - that’s exactly how it should be. Do not add flour under any circumstances!

After half an hour, use a spatula to fold the dough into an envelope.

Close the container with a lid. Fermentation will occur for twelve hours at a temperature of 22-23°C.

After twelve hours, the dough will almost reach the “ceiling” and become “bubbly”. Now you need to dump it on the table, thickly sprinkled with rye bran, wheat or rye flour.

Fold into an envelope using a spatula.

Load into a wicker basket or any suitable container (after placing a clean cloth in it, onto which flour or bran is generously sprinkled).

The seam should face up. In other recipes the opposite recommendation is found. Try this and that. Choose what is most convenient for you.

To be sure, sprinkle a little flour on top and wrap the edges of the towel. Allow to proof at 22-23°C for ninety minutes. The photo shows the suitable dough.

Turn on the oven, heat to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. The best thing is a massive cast iron pan. My household does not have this luxury. I used a well-worn enameled, holey “pensioner”.

After twenty minutes, remove the dish from the oven, open the lid, and pour out the risen dough.

Replace the lid and return the pan to the oven.

Bake for fifty minutes. Reminding that each oven has its own character, to which you need to adapt. You may need more time to bake the loaf.

Remove the finished product from the oven, wrap it in a towel, and let it cool completely. You can eat homemade rye bread after three to four hours, otherwise it will seem damp. The photo shows a cross-section of the product.

Homemade wheat bread. Simple, proven recipe

This is a no-knead wheat bread recipe. I suggest this as the simplest one, tested many times. Look how cute the homemade bread is in the photo.

You always want to come back to it; it captivates with its ease of implementation, minimal amount of yeast, delicate, porous crumb and excellent taste. I won’t say anything about the aroma - you can add a lot of superlatives yourself!

Ingredients for the dough

• 250 g wheat flour;
• 90 ml warm (30°C) water;
• 60 ml yeast water;
• 4 g salt.

Yeast Water Ingredients

• 200 ml warm (30°C) water;
• 1/4 teaspoon dry yeast.

Dough ingredients

• The whole dough;
• 250 g flour;
• 180 ml water;
• 1/4 teaspoon dry yeast;
• 4 g sugar;
• 4 g salt.

How to bake in the oven

Let's make yeast water. To do this, dissolve a quarter teaspoon of yeast in water. Let's pour out the 60 ml we need from the resulting liquid. This can be done using a beaker or a regular disposable syringe. We won't need the rest of the water.

Mix all the components of the dough in a bowl with a capacity of about one and a half liters. We will place it in a plastic bag for twelve hours. Ambient temperature - 22-23°C.

Sift the flour into a deep container, add salt, sugar, yeast, water, all the dough, mix with your hands, eliminating any lumps. Place the container in a plastic bag.

After fifty minutes, use a regular plastic paint spatula to fold the dough into an envelope and leave to ferment for another 1 hour and 20 minutes.

Generously cover the table with flour through a strainer, tip the liquid risen dough into it, shape the bread, place it on a sprinkled linen towel placed in a bowl with a diameter of approximately 24-26 cm, sprinkle flour on top, cover. Let rise in a warm place for 90 minutes.

Bake in the same way as rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, and place on a wire rack to cool.

Here you can clearly see the process of preparing a similar product. The video is in English, but everything is clear.

Homemade yeast-free bread recipe

Sometimes homemade sourdough bread is called “unleavened”. This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you bred them yourself, and didn’t buy them in a store.

I want to introduce you to yeast-free bread - we will bake it with soda. Country Soda Bread is quite popular in Ireland. For beginners in bread baking - a real find!

Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. It exudes the comfort and warmth of home. It stays fresh for no more than a day. Then it’s better to make toast or toast with eggs. But usually he does not live to see the second day of his life.

I give you a simple Irish recipe for bread without yeast in an almost authentic version. It is not at all difficult to prepare it at home. I will be glad if you like it!

Ingredients

• 385 g of premium wheat flour;
• 135 g whole grain wheat;
• 320 ml buttermilk, whey or kefir;
• One teaspoon of soda.

How to bake

Mix sifted flour with salt and soda. Make a “well”, gradually pour liquid into it, knead a pliable, sticky dough, dump it on a table dusted with flour.

Knead without fanaticism, roll into a ball. Make cross-cut slits at the top, 1-2 centimeters deep.

Bake in the oven at 200°C for half an hour - forty minutes. Check readiness with a toothpick - it should come out dry from the thickest part of the loaf.

Wrap the finished homemade bread in a clean cloth and cool.

Yeast-free bread at home with hop sourdough

I have already said that any homemade sourdough bread is only conditionally “yeast-free”. Any starter contains yeast that you have grown. But there are no “store” ones in it - that’s true.

Ingredients

• 420 g flour;
• 280 ml water;
• Two teaspoons of liquid honey;
• 5 tablespoons of hop starter;
• One heaped teaspoon of salt;
• Vegetable oil.

How to bake

Pour 120 ml of lukewarm (30°C) water into a bowl, add starter, honey, a couple of tablespoons of flour, and stir. You will get a mass of thick sour cream - “fed” sourdough or sourdough. It should “come to life” and “bubble” after about 120 minutes of being warm.

Add the remaining sifted flour, warm (30°C) water, knead a soft, wet dough. The mixture will be quite lumpy at first - no big deal.

Wet your hands with vegetable oil, knead until smooth, cover the dishes with film, and leave to ferment at a temperature of 22-23°C for 14-16 hours.

We form a loaf and bake it in the same way as homemade rye and wheat bread without kneading. The baking process in the oven takes approximately 50-60 minutes. Hop bread is placed to proof not only in a round shape, but also in an oblong shape. In this case, it is convenient to bake it in a cast iron casserole dish.

Sourdough for homemade hop bread

Ingredients

• 500 ml water;
• A glass (250 ml) of dry hop cones;
• 1 dessert spoon of honey or sugar;
• 60 g flour.

How to cook

Pour a glass of hops into boiling water (tamp the cones well in the glass). Cook over low heat until the water is reduced by half. Strain and squeeze out the hops. Leave in a warm place overnight or for 8 hours.

Add honey or sugar, flour, stir, leave for 36-48 hours in a warm place. When the volume of the starter doubles, it “bubbles” properly and begins to fall, then we can talk about its readiness. We store the ripened homemade starter in the refrigerator.

Here is a video where you can see how to make homemade sourdough bread from fresh hop cones.

Borodino bread at home according to a recipe from 1940

To bake delicious homemade Borodino bread in the oven, you need to prepare a starter for rye bread and perform a number of technological operations that are quite difficult for a beginner. The proposed video shows in great detail and accurately how to bake real Borodino hearth bread at home according to a recipe from 1940.

Dear readers of Irina’s blog! I hope that my simple recipes for homemade bread will give you the desire to bake a fragrant loaf for the joy of everyone at home. If you have any questions, write them in the comments to this article - I will definitely answer everyone.

See you again!
With sincere wishes of good health and good luck.
Irina Rybchanskaya, blog author Essay by a Culinary Amateur

Dear friends, January 27 marks the Day of the complete lifting of the siege of Leningrad. The happiest period of my life is associated with the great CITY - being a student. The romance about Leningrad performed by the brilliant Andrei Mironov, I hope, will evoke in you the same feelings as in me - pure tears of love and admiration for courage and fortitude.

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10 recipes for making bread at home

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

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

Bread has always been valued and considered sacred. People treated grain with reverence; harvesting a rich harvest was a holiday. Since ancient times, Rus' has been baking bread, and monasteries have always been especially famous for this.

Recently, the traditions of home baking have returned. And even if it takes a lot of patience, attention, and reverent attitude towards the product, it is worth it. Homemade bread is the most delicious!

1. Homemade Russian bread

Compound:
. 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 stir by adding a little water. Then pour out the rest of the water and stir again. The water should be very warm, boiled. Place the mug in a warm place. The resulting yeast mixture is ready when a head of foam appears on it. This takes about half an hour.
2. Pour the yeast mixture into a two-liter bowl, add 1 cup of flour and mix thoroughly. Place the resulting mixture in a warm place for about 1 hour until the mixture rises and turns into foam. This is how the dough turns out.
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 directly in the bowl. When the dough stops sticking to your hands and dishes, it means there is no need to add more flour. It is important to seize this moment and not transfer the flour. Form the finished dough into a bun and transfer it to another larger bowl (4 liter capacity). First sprinkle the bowl with flour so that the dough sticks less, and place in a warm place.
4. When the dough has risen after an hour or two, filling almost the entire bowl, knead it and leave it to rise again. You can add a little flour if the dough starts to stick to your hands. After the second rise, you need to knead it again, and place the dough ball on a baking sheet.
5. First grease the baking sheet with vegetable oil, then the baking dough and place in a warm place for about an hour or less. Here you no longer need 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 placing the dough in the oven, pierce the dough with a large needle from top to bottom, making at least 20 punctures.
6. Place the baking sheet with the dough in an oven preheated to 200 degrees Celsius. At the same temperature, bake the bread for about 40 minutes, or longer, but no more than 1 hour. The readiness of the bread is judged by the color of the top crust. It should be a uniform brown color.
7. After the bread is ready, take it out, wrap it in a towel, cover with plastic wrap and leave for 30 minutes. As a result, the crust of the bread will soften and will not be tough.

2. Rye bread

Compound:
. 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 foaming. Mix rye flour, wheat flour, cumin seeds and salt. Pour the dough into the flour and knead until a soft dough forms. Cover with a napkin and leave for about 1 hour in a warm place. Once 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. Brush the surface with milk or butter. Cool 15 minutes before removing from bread pans. Add beauty and flavor to your bread with sprinkles. It can be added at different stages of baking the bread: 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 the bread at the beginning of baking, simply open the lid quickly to lose as little heat as possible. Brush the bread with glaze before adding sprinkles. Then the topping will really stick to the bread.

3. Bread with flax and caraway seeds

Compound:
. pure wheat flour - 500 g
. sparkling mineral water - 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 some honey and let sit for about 10 minutes. Mix ingredients except oil, cumin and salt. Sifting the flour in parts, knead the dough, adding butter and salt at the end. Knead thoroughly for 15 minutes; the dough will be 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 it increases in volume. Punch down the risen dough and form into bread.
2. Place in a mold, sprinkle with ground cumin, cover and let rise. Preheat oven to high temperature. Place the bread in the oven and bake at high temperature for 5 minutes, 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 brown. Cool the finished bread on a wire rack.

4. Loaf for tea

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

Cooking method:
1. Place 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 begins to bubble, form a ball and place in a bowl. Place a plastic bag over the bowl, cover with a towel and place in a warm place until the dough doubles in size. Knead again, place in the pan 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 at the bottom of the oven.

5. Nut bread

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

Cooking method:
1. Stir all the products with a mixer, first all the bulk ingredients, gradually adding oil and beer. The dough should be neither hard nor liquid. It will be a little sticky.
2. Make loaves of bread. About the size of two palms. Then put the dough in a warm place for at least half an hour, it will rise 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 a memory of the great Russian princess 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.

Compound:
. 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 (of which 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, stir and leave to cool. Place yeast, flour, Extra-R leaven, salt, butter, honey, coriander into the bread machine bucket. Add cooled, brewed malt and add the rest of the water (350 ml). Turn on the bread maker in the “Rye bread” mode.

7. Banana and strawberry bread

Compound:
. 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 shown. Set to basic white bread setting. Bake the dough until crispy.

8. Butter bread in Arkhangelsk style

Compound:
. liquid (water, milk, fermented milk products or a mixture thereof) + 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 shown. Add the last two ingredients at the sound signal so that they do not break during kneading. It is better not to soak raisins - otherwise they will break down badly in the bread machine. In recipes with a lot of sugar, it is better to use the light crust setting.

9. Egg bread

Compound:
. 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 out the ingredients and place them in the bread maker (tin). Set the bread baking control and press the “Start” button. It takes 2 hours to prepare.

10. Cinnamon Raisin Bread

Compound:
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 teaspoon
walnuts - 0.25 cups
raisins - 0.25 cups

Cooking method:
Add the ingredients to the bread machine in the order shown. Set the bread baking control, press the “Start” button. After the signal, add chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: “Give us this day our daily bread...”. Bread is life, what they swore, what they died for, what they vouched for, and those who broke and shared the bread were friends. Guests were greeted with bread and salt and blessed for their deeds.