Bread recipes - how to bake delicious bread in the oven at home. Homemade bread in the oven - step by step recipes with photos

How many proverbs and sayings about bread were invented by the people, not to count. Since ancient times, bread has been revered and treated with great respect. Bread is the head of everything! To this day, it is a staple food. You won't be full without bread.

Baking is a labor-intensive and time-consuming activity, but this is all offset by the pleasure that you get from a delicious, fragrant loaf baked with your own hands.

Bread can be baked in the oven, in the oven, in a bread machine, from yeast dough and dough without yeast.

We will present you several recipes for bread, appetizing, unique in taste.

Let me start by reminding you.

1. In the old days they said that the taste of bread depends on good hands and a good heart.
2. Important, for tasty, high-quality bread, is flour and pure water, their correct ratio in the dough
3. I would especially like to note that when kneading the dough, the room should be warm, and the flour should not be cold.
4. When preparing yeast, they must be thoroughly mixed with water, adding a small amount of flour
5. The kneaded dough needs to be put in a warm place for fermentation for 4-6 hours.
6. Well-fermenting dough is porous, smells of alcohol and has a convex shape on top
7. At the time of fermentation, the dough must be covered with a towel

How to make sourdough for yeast-free dough, you can read more

Recipes for delicious bread from yeast dough in the oven

Bread at home from A to Z

How to bake white wheat bread at home

To make this bread, for 1 kg of wheat flour you will need to cook

• 2 glasses of water
• 30 - 40 g of yeast,
• 1 st. spoon of salt
• 2 tbsp. l. Sahara,
• 1 - 2 tbsp. l. vegetable oil
• 1 st. l. butter

Let's start kneading the test. Take half the flour, mix it with 1.5 cups of water and yeast. Mix it all very well. It is better to dilute the yeast first and add it to the flour. It is best to knead the dough with your hands, if necessary, slightly adding flour, until it stops sticking to the walls of the pan.

Keep in mind that the pan should be large enough so that the dough can freely increase in size by 3 times.

Cover with a towel, put the pan in a warm place for 3 - 4 hours, periodically kneading it (about every hour).

After the dough has increased by 1.5 - 2 times, knead the dough again, adding the rest of the flour, water, salt, sugar and vegetable oil to it. If you want the dough to be more rich, add one egg to it. Knead everything well, and cover the pan, put again in a warm place for 1.5 hours.

Prepare the forms, it can be a deep baking sheet, a saucepan, special baking dishes, grease them with oil and spread the dough in them, keep in mind that you should not fill the forms completely, as the dough will increase in size during baking.

Put the forms for 20-40 minutes in a warm place, preferably to a warm battery. The dough will rise a little more.

Now the most crucial moment - we bake bread. If there is an elevated temperature and low humidity in the oven, we can get low, unbaked, hard bread, so the temperature and humidity must be created.

First, heat the oven to 160 - 180 degrees and put a bowl of water on the bottom of the oven. Place the forms on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until cooked, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, with 1.5 kg - about 1.5 hours.

After taking the bread out of the oven, brush it with a 1:1 diluted egg with water or butter. Cover with a towel and leave to cool. After it cools down, you can take it out of the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade yeast bread

To bake this bread you will need:

• 10 g yeast
• 0.5 cup warm water
• 1 glass of warm milk
• 4 tbsp. l. vegetable oil
• 1 tsp salt
• wheat flour as needed

You need to pour the yeast into warm water with the addition of 1 tablespoon of flour, mix everything thoroughly. Add salt, milk and butter.

While stirring, add a little flour until the dough becomes cool, while soft, tender and does not stick to your hands.

Divide the whole dough into several small balls. Flatten slightly and place on a baking sheet. Load into hot oven and bake for approximately 10 minutes.

Readiness check with a match, piercing the bread, if the dough does not stick to the match, the bread is ready. Take it out and put it on a wooden board, covering it with a towel for 20 minutes.

In old Russian recipes, it was advised to grease the form with hemp oil, and before baking bread, keep the flour in a warm place for two days.

How to bake homemade rye bread in the oven

According to professional bakers, real rye bread can only be baked in a Russian oven. Only in it you can get the aroma of real rye bread, while the loaves should be large - five kilograms.

Well, there are few housewives who have the opportunity to use the Russian oven, and yet we dare to use this recipe for baking it at home in our modern apartments.

To complete our recipe, you will need 2 cups of sifted rye flour, 1 cup of water, 25 g of yeast, salt at the tip of a teaspoon.

Take a bowl, put flour in it. Dilute the yeast with water, pour it into a bowl, salt and knead the dough so that it is soft, smooth, uniform.

Make a bun out of it, leave it in a warm place for 1.5 hours. The dough will ferment and rise, and the aroma of fermented rye dough will come from it.

After that, knead it well again, place it on a prepared baking sheet, pre-oiled, shape it.

Wait about an hour for the dough to rise, send it to the oven, heated to 230 degrees for 30 minutes, after sprinkling it with water.

Ready bread, remove from the mold and lightly moisten with water on top, cover with a towel to cool.

Break off a piece of fragrant tasty bread and try it with cold milk. The taste is unforgettable.

A simple recipe for baking milky white bread

For this recipe, prepare based on 850 g of wheat flour -

• 1 glass of milk
• 100 g sugar
• 150 g butter
• 20 g yeast
• 3 eggs and salt on the tip of a knife

First, dilute the yeast with warm milk, add half the sugar and 100 grams of flour, make a batter, leave it in a warm place for 1 hour.

At this time, we will make the filling, for this, rub the butter so that it becomes white, combine with egg yolks, salt and sugar. Pound all this very well until a liquid homogeneous mass is obtained.

Whisk the remaining whites.

Put the dough in a large saucepan, add flour, filling, proteins. Knead the dough well, divide into 2 equal parts, shape the loaves and place them in pre-oiled molds.

The top of the roll can, if desired, sprinkle with crushed nuts, grease with an egg. Bake at a temperature of approximately 180 degrees for 45 minutes.

Recipes for homemade bread dough without yeast

We bake a bun according to the recipe with cinnamon and raisins

Take the yolks from 5 eggs and mix with 100 g of powdered sugar until smooth.

0.5 tsp ground cinnamon, 3 grains of cloves, half a glass of pitted raisins, grated peel of one lemon, add to the resulting mass and mix it all.

Beat the whites, add to the mass and adding 50 g of wheat flour, knead the dough well.

Bake in a greased form, over low heat for 30 minutes.

vanilla potato bread recipe

Pound the yolks with powdered sugar until white, add whipped cream, potato flour, vanillin and knead everything well.

Take a form, preferably round, grease with oil and sprinkle with flour on top, place the dough in it.

Bake in the oven until done.

The composition of this bread –

• 120 g potato flour
• 10 egg yolks
• 5 proteins
• 150 g powdered sugar
• 0.5 teaspoon vanillin

Corn flour bread in the oven without yeast

Make a homogeneous mass consisting of 3 egg yolks, 150 g of powdered sugar, add 1 cup of sifted corn flour, grated zest, juice from one lemon to it. Mix it all well.

Beat whites from 12 eggs and pour into the dough, mix lightly.

Bake over low heat in a greased and floured form.

Bread recipes from yeast dough in a bread machine

We bake in a bread machine Tex-Mex bread with sweet pepper

Since many, today, have electric bread machines in their household kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many varieties of bread machines, and we will do this in a fairly common, Tefal model, the easiest to use.

• 225 ml water
• 30 g tomato paste
• 6 g salt (1 tsp)
• 290 g sifted wheat flour

Place the container in the bread maker, select mode 5 (baking French bread), product weight 750 g, crust color and start. After the signal, add 100 g of red, yellow and green sweet peppers, cut into small cubes.

How to bake Hawaiian bread in a bread machine

On a 750 g roll, place the products in the container in the following sequence:

• 135 ml milk
• 1 egg
• 7 g salt (1 tsp)
• 75 g sugar
• 375 g sifted wheat flour
• 5 g dry yeast (in 1 tsp - 3 g dry yeast)

Place the container in the bread maker, select mode 6 (highest baking bread), product weight 750 g, crust color and start. After 5 minutes, after the start of kneading, open the lid and add 70 g of soft butter.

After the signal, add 30 g of cocoa powder and 80 g of pineapples, cut into cubes. At the beginning of the baking process, brush the crust with a beaten egg, sprinkle with 10 g of cocoa powder and decorate with 30 g of pineapple rings.

Watch the video how to bake in a bread machine and the recipe

Video recipe from the chef Homemade rustic bread

To prepare yeast dough for bread, I advise you to use only the highest grade psh. flour. The recipe also requires the presence of yeast for baking bread, plain water, salt. Yeast bread will be baked on the same composition as round loaves, loaves, bread rolls and sticks, tortillas and flat rich pastries.

In the event that in the composition indicated by the recipe, add 1-2 tbsp. rast. butter when calculating 1.5 kg of flour, then the mixture will be ideal for baking delicious cakes. By the way, this recipe can be safely used to bake pizza and flat pies, which will have a savory filling. Homemade bread always tastes better, see for yourself.

Bread with dry yeast, like the dough for it, has a fairly long shelf life. The dough can be put in the freezer and stored frozen for several days. If you want to diversify the taste of homemade cakes, then you can add a little rye, buckwheat, oatmeal or psh to the recipe. flour, but of the lowest grade.

As for the exact amount, you need to know that in order to give a light flavor, you need to put a couple of tablespoons of flour per 1 kg of main flour in bread. To change the taste more significantly, it is worth adding to psh. flour 25% of another type of flour, you can even more. I propose to dwell on how to make bread dough for baking at home.

Ingredients:

• per 1000 gr. flour: 600 ml of water; 20 gr. St. yeast and 2 tsp. dry: 2 tsp salt. Get 1.6 kg of the finished product.
• for 800 gr. flour: 450 ml of water; 15 gr. St. yeast and 0.5 tbsp. dry: 0.5 tbsp. salt. Get 1.2 kg of the finished product. Bake bread for 45 to 60 minutes.
• for 300-400 gr. flour: 200 ml of water; 6.5 gr. St. yeast and 0.5 tsp. dry: 0.5 tsp salt. Get 0.5 kg of the finished product. Bread should be baked for 25 to 35 minutes.

Algorithm for preparing yeast dough:

1. Dissolve yeast in warm water. Leave for a while and beat in the case of dry active yeast, it is even easier to work with high-speed yeast, you can not even dissolve it in a liquid, but immediately put it in flour.
2. Pour 1.5 kg of flour into a bowl, mix salt in the same place. I add warm water to it. Before kneading the dough for bread, remember that the flour must be sifted. I mix the dough, spread the mass on the table. I do the kneading for about 15 minutes. The mass should be homogeneous, not stick to the palms at all.
3. I send the dough to heat for 2.5 hours. It will fit there. Punch down the dough and set aside. The mass can be cooked further if by pressing on it with your finger, the trace will not disappear at the same moment.
4. I put the dough on the table, punch it down, divide it into 2 parts. I give them a shape, cover and put in heat for half an hour, or even more. Readiness is again checked by the above method. Do not forget that this recipe is painted by me for 1.5 kg of flour.
5. I preheat the oven in advance, 230 gr. will be sufficient. I put a bowl filled with boiling water on the bottom so that the space in the oven is saturated with water vapor. I put the baking sheet to bake, but sprinkle the bread with water before that. For these purposes, I use a spray gun.
6. When about 20 min. baking, you can remove the bowl, and support the bread for another 15 minutes. Keep an eye on baking, because if the sides of the baking burn, then the temperature should be reduced, as well as the baking time should be reduced to 10 minutes.
7. I get bread. I let the caravan cool down. I cut the bread into pieces using a knife, preferably sharper. To understand that the pastry is ready, I follow this rule: I tap my knuckles on the bread, if a booming sound sounds, the pastry is ready.

Yeast dough requires attention, but following my algorithm of actions, which provides for the recipe above, you will not encounter problems.

Homemade bread on the water

To make homemade bread on the water, you need to take the following products:

Ingredients:

• 750 gr. flour;
• 600 ml of water;
• 1 tbsp. sugar sand and salt;
• 3 tsp dry yeast.

Cooking algorithm:

1. I put all the ingredients and pour water into one bowl, but you need to take only 4 tablespoons of flour. I send the bowl to the stove, and mix well. The dough should turn out warm, but do not overheat it, otherwise there is a great chance to spoil the yeast dough. To cope with this task easier, you can heat the water, and therefore add the components and stir them. I leave the dough aside for 25 minutes.
2. When the dough becomes larger, you need to add the sifted composition of flour. Do this carefully using a spoon. Approximately 30 tablespoons I'm making a batch.
3. I put flour on the table, dough on top. I knead. The mass should not stick to your hands.
4. In a bowl greased with oil, put a lump of dough. I pierce the yeast dough with 10 fingers, touching the bottom. This will release carbon dioxide from the mass. I leave it warm for an hour or more.
5. During this time, the dough will increase. Having lubricated the hands. oil, I take out the dough, knead it, immediately on weight. I put it in shape. Again I repeat the procedure with the release of carbon dioxide. I leave it aside for an hour so that the dough rises again.
6. I heat up the oven. The temperature should be about 220 gr. Only then for 35 minutes. I send the dough in forms. I take out the pastry from the oven and, after waiting a couple of minutes, I remove it from the mold.
7. I put the finished bread on the grate, wait until it cools completely. Only after that homemade bread can be eaten.

How to make delicious homemade bread

Mixing:

1. For 1 kg loaf of homemade bread, you need to use 0.5 liters of water. I pour it into a large bowl. The liquid can not be used cold, the water must be heated to room temperature. Only then do I add 1 tablespoon to it. sugar, I interfere with the mass. Sugar can be cut, here you should rely solely on your personal preferences. The recipe calls for its use only because it is needed to activate the yeast.
2. As for yeast, you can use 1 tbsp. dry mix, the manufacturer does not play a role. In this state, the yeast must be left, you should not even interfere with the composition. Only after 15 minutes they will begin to swell. The reaction is normal, which means the process has passed. Now you can safely stir the mixture.
3. I add salt to the mixture, about 1 tbsp. If the mass is not salty or you want to bake homemade salted bread, then you can put even more salt. At the last stage, I add flour to the mixture. Again, I always advise sifting the flour before using it in order to saturate the mass with oxygen. This rule is no exception this time. Use for baking homemade loaves of bread only high-quality composition of flour, the highest grade. You can dilute it with the first grade. The proportions are 1 to 1. In general, it will take about 4 tbsp. flour, but a little more may be needed.
4. Add flour gradually, portions should be small. It is necessary to knead thoroughly, without ceasing to do this. When the composition of the dough does not stick to the palms, it is worth shifting it into a cup, put it in heat. It is best to cover the mass with a towel.

This completes the kneading recipe, but this is only half the work done.

Mass Approach

1. In a warm place, the dough should rise 2 times, or even more. It is important that there is no draft around, otherwise there is a chance that the yeast will simply freeze. After the first approach occurs, it will take about 1 hour, the dough needs to be killed.
2. To do this, I pour the mass from the cup onto the table, making sure to sprinkle it with flour. When the second one comes, I put it in the form. You need to choose a baking dish in advance, be sure to grease it with rast. oil.

Baking process

1. When the composition of the test is “touched”, you will notice that it has become 2 times more, albeit only visually. The form must be sent to the oven at 220 gr. for 1.30 min.
2. In the event that you decide to bake bread in a slow cooker, it should be noted that your pastries will bake longer - an hour on each side. In this case, you need to remember to turn the bread over.
3. Bread should only be served chilled to the table. You can do it in the form of a whole loaf, or you can cut it into portions - everything will depend only on your wishes!

As you can see, each recipe for yeast bread is not complicated, and therefore it is quite possible to bake it personally in your own kitchen.

Relatives will appreciate your efforts, because the bread will certainly turn out tastier than the store product. Look at the site for other recipes, perhaps what else can interest you. Good luck with your home cooking!

White BREAD in the oven!
Homemade bread recipe!
Bread dough!
Baking bread!

How to bake bread?
How to bake bread at home from premium flour?
How to cook bread?
How to bake bread in the oven (electric oven)?
How to cook bread?
How to make bread at home?
How to cook homemade bread in the oven?
How to knead dough for bread?

Today we have white BREAD on our menu. We will cook homemade bread from white flour of the highest grade, with instant yeast, in an electric oven. The form of bread is in the form of a loaf. From this test, 4 loaves are obtained, with a total weight of 1400g.

Ingredients for making homemade bread in the oven:

● flour - 975-1000 g (6.5 cups) / 500 g (3 1/4 cups),
● dry yeast - 5 g (1.5 teaspoons) / 3 g (3/4 teaspoons) or 15 g / 7.5 g fresh, pressed,
● sugar - 48-50 g (2 tbsp) / 25 g (1 tbsp),
● salt - 11 g (1 3/4 tsp) / 5-6 g (3/4 tsp),
● water — 0.5 l / 250 ml,
● vegetable oil - 6 tablespoons / 3 tablespoons.

Making homemade white BREAD:

We start making bread by sifting the flour. This must be done in order to enrich the flour with oxygen and the dough turned out soft, airy and light.

After we have sifted the flour, we take half a glass out of it in order to add it to the dough as needed, for the required density of the dough.

We make a recess in the sifted flour and add all bulk products to it: dry yeast, sugar and salt.

Mix everything well so that dry products are evenly distributed throughout the flour.

Add 6 tablespoons of flour and 0.5 liters of water, room temperature (not boiled) to the flour.

Knead the yeast dough, first with a spoon and then with your hands. Add flour to the bread dough as needed. Bread dough requires kneading for 20 minutes by hand. The yeast dough for bread should become smooth and elastic, and this can only be achieved by kneading it for a long time.

We cut the dough into 2 parts, place it in a plastic bag and put it on rise in a warm place (in the oven at a temperature of 35-40 ° C) for 1.5-6 hours. The longer the dough rests, the tastier the bread will be.

If you liked the video recipe with photo White BREAD in the oven! Homemade bread recipe! Baking bread! please share it with your friends. Social buttons at the bottom under the arrow.

Bon appetit everyone!

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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 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 homemade white bread, take a quarter cup of milk, 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 cups 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 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 with 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 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. In warm, but not too hot water, dissolve sugar and salt, add yeast to the same place - 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 signature homemade bread - fragrant and tasty.

Culinary Etude 24.01.2018

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

The familiar word "hunk" comes from the word "break". The hands of the baker put a soul into the bread that cannot be hurt with a knife. Everyone 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. Let's check?

Dear readers of Irina's blog, I have been baking homemade bread for many years. In summer - in a small stove that lives in the yard, and in 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 molded the bread. It was very hard work. I once joked that they would invent such bread that does not need to be kneaded at all. Many years have passed, and such bread appeared! It is called "bread without kneading".

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 baking should not immediately start baking bread at home from 100% rye flour - it's really difficult.

Purely rye homemade bread, like the pre-war Borodino bread, should be baked only on sourdough. I recommend that you first master simple recipes, and then take on more complex ones.

For beginners, I advise you to start learning baking with bread without kneading. It was invented by American baker Jim Lahey. A few years later, the recipe made a splash.

The New York Times gastronomy columnist Mark Bittman, under the name "The Great Bread", introduced the amazing bread to the pages of a respectable and authoritative publication after attending a baking master class.

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

The secret lies in the fact that with a long proofing and a sufficiently high humidity, gluten develops perfectly, on which the test conditions depend. 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 bread recipe in the oven

I am pleased to present you the most famous recipe for bread in the oven.
We will start the dough with dry yeast, but you can also use ordinary “wet” yeast. In the text, the word "pulish" denotes a thick dough.

Poolish Ingredients

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

Dough Ingredients

• the whole poolish;
• 420 g wheat flour;
• 250 ml of water (18-20°C);
• Four tablespoons of fermented rye malt;
• Five tablespoons of boiling water (malt is brewed with it);
• 15 g of sugar;
• 14-16 g of salt.

First you need to make a thick dough. Pour hot water into a mug, add yeast.

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

Sift wheat flour (I use a plastic container with a capacity of three liters), put in it all the dough, brewed malt, salt, sugar, pour in water.

Stir, grind as it should with your fingers until a mass of uniform color is obtained.

The dough will turn out sticky and watery - that's right. Do not add any flour!

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

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

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

Fold into an envelope with a spatula.

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

The seam should look up. In other recipes, the opposite recommendation is found. Try this and that. Choose whichever is more convenient for you.

To be sure, pour a little flour on top, wrap the edges of the towel. Allow proofing at 22-23°C for ninety minutes. Pictured is the risen dough.

Turn on the oven, heat up to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. Best of all - a massive cast iron pan. My business does not have this luxury. I took advantage of a battered enameled leaky "pensioner".

After twenty minutes, remove the dishes from the oven, open the lid, dump out the risen dough.

Replace the lid, return the mold to the oven.

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

We take out the finished product from the oven, wrap it in a towel, let it cool completely. You can eat homemade rye bread in three to four hours, otherwise it will seem damp. In the photo - the product in the context.

Wheat bread at home. Simple, tried and tested recipe

This is a recipe for wheat bread without kneading. I offer exactly it, as the simplest, tested many times. See what a cute homemade bread in the photo.

You always want to return to it, it captivates with its ease of implementation, a minimum amount of yeast, a delicate, porous crumb and excellent taste. I will keep silent about the aroma - you will add a lot of superlative epithets yourself!

Dough Ingredients

• 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

• All dough;
• 250 g flour;
• 180 ml of 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. We pour out the 60 ml we need from the resulting liquid. This can be done with a beaker or a regular disposable syringe. We don'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 send in a plastic bag for twelve hours. Ambient temperature - 22-23 ° С.

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

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

Cover the table generously with flour through a sieve, tip the liquid dough into it, shape the bread, put it on a sprinkled linen towel, put in a bowl, about 24-26 cm in diameter, sprinkle with flour on top, cover. Let proof in heat for 90 minutes.

Bake just like rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, cool by placing on a wire rack.

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

Recipe for yeast-free bread at home

Sometimes homemade sourdough bread is called "yeast-free". This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you brought them out yourself, and did not buy them in the store.

I want to introduce you to yeast-free bread - we will bake it on soda. Soda country bread is very popular in Ireland. For beginners in baking - a real find!

Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. From him emanates comfort and warmth of his native home. It stays fresh for no more than a day. Then it is better to make toast or toast with an egg from it. But usually he does not live up to the second day of his life.

I give you a simple Irish bread recipe without yeast in an almost authentic version. Cooking it at home is not at all difficult. I'll be glad if you like it!

Ingredients

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

How to bake

Mix the sifted flour with salt, 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. At the top, make cuts "crosswise", 1-2 centimeters deep.

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

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

Yeast-free bread at home on hop sourdough

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

Ingredients

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

How to bake

Pour 120 ml of lukewarm (30 ° C) water into a bowl, put sourdough, honey, a couple of tablespoons of flour into it, stir. It will turn out a mass of sour cream density - “fed” sourdough or dough. It should “come to life”, “bubble” after about 120 minutes of being warm.

Add the remaining sifted flour, warm (30 ° C) water, knead a soft, moist dough. The mass will be quite lumpy at first - that's okay.

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

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

Sourdough for homemade hop bread

Ingredients

• 500 ml of 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 (cones are well tamped in a glass). Cook over low heat until the water is reduced by half. Strain, squeeze out the hops. Leave in a warm place overnight or for 8 hours.

Put 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 off, then we can talk about its readiness. We put the ripened homemade sourdough in the refrigerator for storage.

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 1940 recipe

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

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

See you soon!
With sincere wishes for good health and good luck.
Irina Rybchanskaya, blog author Essay of a culinary amateur

Dear friends, January 27 marks the Day of the complete lifting of the blockade of Leningrad. The happiest period of my life - student life - is connected with the great CITY. 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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