There are a huge number of baking recipes, but the most popular is wheat bread. With the help of standard ingredients: flour, water, yeast and salt, you can bake a full flavored loaf, the main thing is to know the correct recipe. Consider a variety of options for cooking homemade bread in this material.
Wheat bread with rye starter
Ancient classic bread with rye ferment has a strong aroma, which is achieved by long cooking and special proportions of ingredients, and natural leaven gives the product a delicate taste without sourness.
Ingredients:
- rye starter - 10 g;
- flour - 790 g;
- butter - 25 g;
- water 440 ml;
- sugar - 25 g.
Preparation
- Mix the rye ferment with 190 ml of water and after completely dissolving the ferment, enter 190 g of flour. Stir and put on the whole day to wander.
- In the prepared spoon, pour the remaining water, stir and add the flour.
- Leave for a quarter of an hour. After add the sugar, the frozen ground oil and knead the dough.
- Stretch and fold the dough a few times and place it for a couple of hours.
- Divide the dough into two pieces and form round loaves, bending the edges of the dough inside, moving in a circle.
- Give bread a couple of hours, then bake in the oven at 250 degrees for a quarter of an hour, sprinkling the product with water.
- Reduce the temperature to 210 degrees and bake until completely cooked. The finished loaf has a pleasant ruddy color and produces a dull sound when tapping it.
Wheat bread in the oven
Bake fragrant, white wheat bread with your own hands, putting the main ingredient - the soul, under the power of any hostess. Moreover, the products involved and the time spent are compensated by warm, home-made bread, and also thanks to relatives.
Ingredients:
- flour - 400 g;
- fresh yeast - 15 g;
- water - 200 ml;
- vegetable oil - 25 ml.
Preparation
- Mix yeast with water heated to forty degrees, add 100 g of flour. After stirring, leave for half an hour to proof in warm.
- Add vegetable oil to the dough and beat the dough for about a quarter of an hour with a mixer.
- Wait for the increase in the volume of the dough, form a loaf and leave for an hour to brew.
- Bake bread at a temperature of 210 degrees for half an hour.
Wheat and rye bread in the bread maker
Preparation of useful wheat-rye bread in a bread oven will relieve the kneading of the dough by hands and shorten the baking process.
Ingredients:
- Wheat flour - 210 g;
- rye flour - 180 g;
- milk - 85 ml;
- water - 110 ml;
- vegetable oil - 25 ml;
- egg - 1 piece;
- fast yeast - 5 g.
Preparation
- Put milk, egg, water and vegetable oil in the bakery.
- Pour two kinds of sifted flour and add active dry yeast.
- Select the "Basic" cooking mode for baking in the bakery for three hours, the first quarter of an hour, watch for the whipping of the dough. After that we wait for the end of cooking, without opening the oven.
Wheat bread in a multivariate
Modern technologies have moved far ahead, and now electronic assistants bake bread without your participation. Get a fresh bread of wheat flour for an hour and a half became possible thanks to the multivark.
Ingredients:
- flour - 840 g;
- water 450 ml;
- dry yeast - 15 g;
- vegetable oil - 30 ml;
- sugar 30 g.
Preparation
- Dissolve the yeast in warm water, add sugar and a little flour.
- Let the dough lightly come up, then enter the remaining flour, stir and leave for an hour.
- Form a ball from the dough and put it in the bowl of the multivark.
- Turn on the heating for a quarter of an hour, then turn it off and let the dough rise.
- Bake in the "Baking" mode one side of bread for an hour. The second side, turning the loaf, about half an hour.