The taste of home-made bread does not compare with what you bought in the store. First of all, it is cooked and kneaded by your hands, and you always know what is put in the dough. Today we will tell you how to bake homemade delicious and flavored bread in a multivark and you will be able to realize this idea yourself using your kitchen assistant.
Fast rye bread in a multivark on kefir without yeast
Ingredients:
- wheat flour sifted - 245 g;
- rye flour - 85 g;
- Herculean flakes - 55 g;
- kefir with fat content of 3,2% - 240 ml;
- baking soda - 2 teaspoons;
- vinegar or lemon juice - 15 ml;
- sand sugar - 25 g;
- butter - 65 g;
- salt, large - 1 teaspoon;
- bread crumbs small (if desired) - 1 incomplete art. a spoon.
Preparation
To melted cream butter infuse kefir, add extinguished with lemon juice or vinegar baking soda and stir well. In a separate vessel we combine sifted wheat and rye flour, add oat flakes and mix it. Introduce the dry mixture into the kefir mass and produce a kneading soft and elastic dough.
Multicast grind thoroughly butter, on request sprinkle breadcrumbs with small breadcrumbs and put into it a prepared dough. Set up the device for the function "Baking" and set the timer for thirty minutes. After the signal, turn the breads with the help of a kitchen mitt or a steaming container on the other side and repeat the previous program for the same time.
On readiness we let bread lie under a towel for about thirty minutes and can try.
How to bake white bread in a multivariate?
Ingredients:
- wheat sifted flour - 560 g;
- milk whole or purified water 330 ml;
- dry yeast - 2 tsp;
- oil without flavor vegetable - 35 ml;
- sand sugar - 20 g;
- salt of large cookery - 10 g.
Preparation
The first thing we do is activate dry yeast. To do this, warm up to 45 degrees of cleaned water or whole milk, dissolve sugar and salt in it and then mix dry yeast. We remove the vessel in the heat for about thirty minutes.
After a lapse of time, we add to the yeast mixture flour, sifted wheat, vegetable without flavor, and mix the dough well for fifteen minutes, if necessary, pouring more flour.
As a result, the texture of the test should not turn out to be sticky, but be sure to stay soft. First we put it in a bowl, and then on the table, we return the dough to a bowl, cover it with a film and a towel, and leave it for three hours for proofing and aging. After that, we knead it and put it into the oiled capacity of the multi-device. We give the test once again to rise already in the multicastry for an hour, after which we set the device to the "Baking" mode and bake the breads for fifty minutes. Turn the product gently with a grate on another barrel and let it brown for another ten to fifteen minutes in the same mode.
Preparation of homemade Italian bread in a multivariate
Ingredients:
- wheat flour sifted - 420-440 g;
- purified water - 210 ml;
- yeast dry - 2 tsp.
- sand sugar - 25 g;
- olive oil - 55 ml;
- salt, large - 1 teaspoon;
- a mixture of dry fragrant Italian herbs - 1 pinch;
- sun-dried tomatoes and olives - to taste.
Preparation
In warm, cleaned water we activate dry yeast, dissolving them together with sugar and salt and placing them for thirty minutes into heat. After that, pour in olive oil, add the sifted flour and make a knead of a non sticky dough. We place it in a suitable vessel and put it for about an hour and a half in warmth and comfort.
After that, we knead and roll the dough into a bowl, and then stretch the greased olive hands to a flat cake five to seven millimeters thick. We spread its surface with fragrant oil from sun-dried tomatoes, season with dry herbs, lay out the sliced dried tomatoes and olives and turn the layer with rolls. From it we form a cochlea, which we place in an oiled multicastry and let it be separated for thirty minutes, turning on the minutes for five "Heating" mode. Now adjust the device to the "Baking" mode and bake Italian flavored breads in two sets: thirty minutes on one side and fifteen on the other, turning the product neatly with a grate.