With the advent of multivarieties, many began to bake bread on their own, because there is nothing complicated in this. How to bake lean bread in a multivark, read below.
Lenten bread in a multivariate - recipe
Ingredients:
- flour sifted wheaten high - 450 g;
- sand sugar - 40 g;
- filtered water - 250 ml;
- vegetable oil - 25 ml;
- fresh yeast - 40 g;
- salt.
Preparation
Fresh yeast is bred in warm water, pour sugar, put salt, add vegetable oil and mix well, then add flour and stir. We leave approximately on an hour for lifting. Then we knead it, shape it into a bowl and send it to a multi-capacity tank, oiled. Leave for an hour to approach, while for 10 minutes you can turn on "Heating". When the dough is good for you, we prepare for 40 minutes at Baking. Then turn the bread with a plastic basket and turn it gently for another 15 minutes. Then we take out the bread and leave it until it cools down completely, covering it with a napkin.
Lenten corn bread in a multivariate
Ingredients:
- wheat flour of the highest grade - 250 g;
- warm water - 300 ml;
- corn flour - 250 g;
- fresh yeast - 30 g;
- salt - 10 g;
- vegetable oil - 50 ml;
- sand sugar - 45 g.
Preparation
Yeast is cut into a bowl. Add the warm water and stir the yeast in it, and then pour the wheat flour. Thoroughly mix. Then pour the corn flour and mix. We pour in the oil and mix it again. The dough should come out not too dense, but at the same time it should not stick to the hands. We cover the container with the test napkin and leave it for lifting. Then a lot of obninem. Lubricate the multivark oil and place dough into it. We close the multivark and in the "Baking" mode we leave for 40 minutes. Then turn the bread with a container-steamer, put it back in the bowl and cook for another 10 minutes. After that, we finally take out the bread, leave it to cool, and then cut it.
Rye bread in a multivariate
Ingredients:
- flour sifted with a higher grade - 600 g;
- rye flour - 250 g;
- dry doji - 10 g;
- water - 500 ml;
- Sunflower refined oil - 40 ml;
- sand sugar - 30 g;
- salt.
Preparation
Sugar and yeast are bred in warm water. When the mass is slightly standing, add the sifted flour and stir. Also put the salt, pour in the vegetable oil and knead the dough. Leave it for a half hour's lift - an hour. Then we knead it and send it to the multivariate bowl, oiled. In the "Heating" mode, we can stand 15 minutes. Then this mode is turned off, we let the test stand for 40 minutes. Then we display the "Bake" program and bake rye bread on one side for 60 minutes. Then gently turn over and on the other hand bake another 40 minutes. We cool it, cut it into slices and serve it to the table.