Many people do not eat bread because they do not like the strong smell of yeast. It turns out that the solution to this problem is very simple. We offer you several recipes for cooking unleavened bread in a multivark.
White unleavened bread in a multivariate
Ingredients:
- wheat flour of superior quality - 250 g;
- kefir 2,5% - 500 ml;
- food soda - 1 teaspoon;
- flour not sifted - 250 g;
- salt - 1 teaspoon;
- Butter - 25 g.
Preparation
We take a deep bowl, pour out into it both types of flour: wheaten and ordinary not sifted. Then we put butter and thoroughly rub everything. After that, pour kefir and stir. Next, knead the dough with your fingers and lay it in a container, preheating the appliance and sprinkling it lightly with flour. Now bake our bread without yeast in the multivark for half an hour and then serve it to the table, cutting into pieces.
Recipe for unleavened bread in a multivariate
Ingredients:
- rice flour - 100 g;
- Wheat flour - 250 g;
- sesame flour - 50 g;
- kefir - 500 ml;
- corn flour - 100 g;
- butter - 30 g;
- peeled sunflower seeds - 50 g;
- spice;
- soda - 1 teaspoon.
Preparation
To bake delicious, unleavened bread in a multivark, we need the following ingredients: flour, yogurt, flakes, peeled sunflower seeds, butter, salt and soda. So, grind wheat flour with butter. We pour all the rest of the flour, oat flakes and seeds, mix everything. In kefir we throw soda, a pinch of salt and beat it lightly. After that, we connect the liquid and dry mixtures, so that you get a dense and sticky dough of a homogeneous consistency. Now we smear the bowl of the multivarka with a little oil and spread out the dough carefully. We set the "Baking" program on the display and mark the timer for about 30 minutes. When this mode is finished, turn the bread very carefully with the help of a steaming basket and leave for another 10 minutes for heating. During this time the bread will lighten slightly on the other side. After that, we take it out on a basket, cover it with a towel and let it cool down completely. Finished bread turns out, of course, not as airy as yeast, but more dense, but the taste of it due to various additives and different flour turns out to be remarkable.
Rye unleavened bread in a multivariate
Ingredients:
- homemade rye ferment - 5 tbsp. spoons;
- warm boiled water - 1 item;
- wheat flour - 450 g;
- rye flour 750 g;
- salt - 1 teaspoon.
Preparation
In a small clean bowl, dissolve a glass of warm boiled water with the necessary amount of rye leaven. In a jar with the remaining leaven pour a few spoons of rye flour and pour a little water. Stir well, roll up the lid and clean until the next batch in the refrigerator.