Bread, baked on its own, always turns out tastier, softer and more fragrant. Today, we will tell you in detail how to prepare a wholesome healthy bread at home and surprise everyone with its abilities.
Recipe for unleavened bread at home
Ingredients:
- flour - 305 g;
- kefir low-fat - 290 ml;
- sugar and small salt - 1 teaspoon;
- soda food - pinch.
Preparation
We sift the flour into a bowl, throw salt, soda and sugar. Then gradually pour kefir and gently knead the soft air dough. We wrap it in a film and leave it for 35 minutes at room temperature. Then we form from a batterless dough bread of any shape and bake in the oven, making small cuts on the surface with a knife. We check the readiness with a wooden beam, which must leave completely dry.
Recipe for unleavened bread in the bread maker
Ingredients:
- flour - 305 g;
- milk - 205 ml;
- Egg large - 2 pcs .;
- citric acid - 1,5 tsp.
- soda - pinch;
- butter - 15 g;
- white sugar - 20 g.
Preparation
Before you bake homemade unleavened bread, carefully sift the flour onto the table. After that, we throw in it soda, sugar, citric acid and mix thoroughly. In a frying pan, melt a piece of butter and chill it to a warm state. Then break the eggs into it and pour in the milk. Mix everything with a spoon until smooth, gradually add a dry mixture and knead the plastic dough with your hands. We shift the composition into the bucket of the bread maker, install the program "Bezdorozhevoy bread" and press the "Start" button. After 45 minutes, carefully take out the finished product, cover with a towel and cool it.
Recipe for rye unleavened bread on leaven
Ingredients:
For starter:
- rye flour - 115 g;
- drinking water - 205 ml.
For the test:
- rye flour - 505 g;
- drinking water - 85 ml;
- strong welding - 145 ml;
- salt fine - 1 teaspoon;
- butter .
Preparation
For the preparation of unleavened bread at home under this recipe, you need to be patient, but the result will certainly please you.
So, we begin the process of preparing the leaven: mix 75 g of flour with 100 ml of boiled warm water until a thick paste resembles a fatty sour cream. Next, cover tightly with a towel and leave alone for about a day. The next day we begin to make a leavening of the starter. To do this, for 3 days daily, 75 g of rye flour is added to it and 100 ml of warm water is poured into it. We store the prepared starter in a warm place and on the 5th day you can proceed to baking bread.
Ready-brewed broth with warm water and pour a glass of sifted rye flour. The resulting dough is kneaded, we form a lump, wrap it in film and put it away in a warm place for 3 hours. After that add the remaining flour to the spoon, throw sugar, salt and pour out strong tea leaves. We knead a soft, but sticky dough with clean wet hands. Cover it clean
We moisten the table with cold water, shift the rested dough onto it and form an even log. Form for baking with a butter butter and shift the workpiece. Now we roast the dough for 40 minutes, and then we send the rye bread to the preheated oven, setting the heating temperature to 195 degrees. Ready to take the hot bread carefully from the mold and moisten the tip with a small amount of cold water to make a brilliant beautiful crust.