Buhanochka homemade bread is always better than the store, as it is made from natural ingredients without any additives, stabilizers and other harmful substances. Agree, a strong argument for baking the product with your own hands. And it does not matter if you do not have a special gadget - a bread maker . In the oven, too, everything will turn out at the highest level.
How to bake bread at home in the oven?
Ingredients:
- wheat flour sifted - 550-620 g;
- water filtered warm - 460 ml;
- olive oil or sunflower without odor - 45 ml;
- granulated sugar - 40 g;
- stone coarse salt - 20 g;
- yeast dry fast action - 2 tsp.
Preparation
- In order to activate dry yeast, mix them with warm purified water, previously dissolved in sugar, and leave the minutes for five to ten in the heat.
- Now add the stone coarse salt and gradually pour the sifted flour, each time thoroughly mixing the mixture.
- At the end of the batch, pour in the oil and mix again.
- It should be a viscous and sticky mass, which we put in a pot or bowl, covered with a cloth cut and leave it for an approach in a warm and peaceful place for at least an hour.
- Approached dough kneaded with oiled hands, make out a ball and put it in a generously oiled baking dish.
- We rub the bread base with a layer of flour and leave it for proofing already in shape.
- Warm up the oven to a temperature of 220 degrees and place the mold with a test on the middle shelf of the device.
- After ten minutes, the temperature is lowered to 185 degrees and we keep the bread for another thirty-five minutes.
- We extract the finished product from the oven and from the mold, shake off the flour and let the bread cool down before cutting it and trying it.
Rye bread at home on leaven - recipe
Ingredients:
- rye flour - 280 g;
- wheat flour of the first grade sifted - 240 g;
- purified water - 280 ml;
- granulated sugar - 25 g;
- stone coarse salt - 10 g;
- starter - 1 cup;
- For starter:
- rye flour - 1,5 glasses;
- water filtered warm - 1.5 cups.
Preparation
Homemade bread on leaven will require more time and effort from you, but it will be much more useful and tasty.
- First, for baking bread at home we'll make a leaven. To do this, we connect in a liter jar half a glass of rye flour and as much warm water (40 degrees). Mix the mass and put in heat for a day.
- The next day we add half a glass of rye flour and warm water to the jar, stir it and return it to a warm and peaceful place.
- After another day, pour the remaining portion of flour and pour in warm water, mix and leave to wander for another twenty-four hours.
- As a rule, on the fourth day the ferment increases in volume twice, ripens and becomes already suitable for baking bread. But it also happens that the fermentation process proceeds slowly, and then it will take another couple of days to feed the leaven with flour and warm water. In subsequent times it is necessary to take about three spoons of leaven, before introducing a new portion of flour and water.
Baking bread at home
If the leaven is ready, we can start cooking homemade bread. You can make it completely rye or bake a rye-wheaten loaf. But here you need to take into account that the less wheat flour you use, the denser the crumb, and not so much bread will fit. The amount of ferment in this case needs to be taken more.
- For opary in the starter pour a glass of warm water and pour rye flour, mix and leave for eight hours or overnight in the heat.
- Now pour salt and sugar into the spoon, mix and add the sifted wheat flour in advance. We mix the mass with a mixer or spoon. The finished dough should be a bit thin, but do not drain off the spoon, but as if to fall off. Perhaps you need to pour a little more warm water and stir again.
- We mix the batter into a generously oiled form and leave it to be doubled in size.
- For baking, place the mold in a cold oven and adjust it to a temperature of 160 degrees. Bake bread until ready and rosy.
- On readiness we cover the loaf with a towel and let it cool and ripen for an hour.