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It is gaining more and more popularity. IN Lately people began to talk more and more often about the dangers of baker's yeast and white bread. I think that, by and large, all the arguments about the dangers of baker’s yeast are still exaggerated. This product, of course, has both harm and benefit, but in this article we will not go into details; I am sure that if we observe a certain measure and balance in the use of any product, then everything will be fine with our health. And therefore I recommend alternating yeast and yeast-free bread in your diet.
At home, you can bake both types of bread in a bread machine or in the oven. I present to your attention recipe for yeast-free bread in the oven .
So, where do you start baking homemade yeast-free bread? Of course, from making sourdough. Sourdough is the basis of bread; it is its most important and most useful component. Yeast-free sourdough is saturated with lactic acid bacteria, which makes the bread fermented and such bread is digested much better; it is believed that the absorption of bread with yeast-free sourdough increases up to 95%.
First you need to be patient. We prepare the first starter for six days so that it turns out strong and rich.
What is necessary:
This is a fairly lengthy process, but it's worth it. Still, yeast-free bread is very healthy and tasty. Therefore, let’s be patient and work our magic on the leaven.
Pour 4 tbsp flour into a bowl, pour warm ( important- not hot!) water and stir until the consistency of thick sour cream is homogeneous.
Cover with a dry towel or plate and place in a dark, warm place until tomorrow ( attention! You can’t put it on the battery!).
The process of development of pathogenic flora must begin - food for lactic acid bacteria. Appears sour bad smell. Add 3 tablespoons of flour, a little warm water, again the dough is like thick sour cream. Leave until tomorrow in a dark, warm place, covered with a towel or plate.
The starter should begin to bubble, the mass may become more liquid - this is a normal process. Repeat the procedure of adding flour and water. Cover and leave until tomorrow.
3rd day
The smell of sourdough changes to a more pleasant smell of fermentation, similar to the smell of yeast. If such a smell does not appear, it will happen a little later. Add 3 tbsp flour and warm water again. We also leave it until tomorrow.
4th day
The starter increases in volume and more bubbles appear. Our starter is developing and growing. We feed it again with flour and water and leave it for another day.
5th day
The leaven becomes fluffy, with big amount bubbles. Now she is ready, but in order for her to become stronger and our bread to be successful, we need to feed her properly again.
6th day
From this amount of starter we take 3 tbsp and transfer it to another container. Add 5-6 tablespoons of flour, dilute with warm water to form thick sour cream, put in a warm place for 6 hours.
Making a final leaven for bread
This starter will be used to make yeast-free bread. It should turn out lush, thick and porous.
The result is a lush, thick and porous sourdough for unleavened bread.
— add water (2 times the volume of the starter) and store the liquid starter in the refrigerator for no more than 2 weeks. For next use, remove from the refrigerator, transfer 3-4 tablespoons into a container and leave for 1 hour at room temperature to warm up the starter. Then add 5-6 tbsp flour and warm water, stir until thick sour cream and leave to ferment for 5-6 hours. If you feed a cold starter, the process will not proceed.
- you can give it to your friends, to those who want to bake yeast-free bread at home, keep 3-4 tablespoons for yourself and store in the refrigerator
What is needed for the test:
Mix the dough. There are no tricks here! Place all the ingredients for the dough (except for additives - seeds) into a deep bowl and knead the dough. First, mix all the dry ingredients with a spoon, then add the starter, vegetable oil and water. It will immediately become clear to you that it is impossible to stir the dough with a spoon, since there is little liquid in it, so mix thoroughly with your hands until a homogeneous soft dough is formed that should not stick to your hands. When all the ingredients are properly combined into a single mass, put the dough on the table and begin to knead it with the bottom of your palms, as if rolling the dough on the table and pushing the air out of it.
Knead the dough by hand
If desired, add seeds or raisins.
Add seeds or raisins
Place the finished yeast-free dough in a mold greased with vegetable oil and sprinkled with flour. Cover with a towel and leave to rise.
Place the finished dough into the mold
The volume of the dough should double. The time for this process can vary, from 4 hours or more. I leave the dough in a warm place overnight. It must be said that yeast-free dough rises much longer than with baker’s yeast. The time depends on the strength and saturation of lactic acid bacteria in your starter. This, as they say, is a matter of technique; the more often you prepare yeast-free bread at home, the better it will turn out each time. All comes with experience.
The benefits and harms of which will be described in detail below are simple and quick baking. It is almost impossible to purchase such a product in a store. After all, all manufacturers, one way or another, add yeast to their product. Therefore, to obtain real yeast-free bread, we suggest using old Russian recipes. By using them at home, you can make very tasty and healthy baked goods without putting in much effort.
Experts say that with frequent consumption of fermented products, the human body begins to suffer from rapid fatigue. Increases susceptibility to adverse effects environment. In other words, lovers of lush and ruddy products very often have decreased immunity, which contributes to rapid illness. Therefore, among all homemade baked goods, yeast-free bread is the safest. The benefits and harms of this product are the main topic of discussion for many experts.
Store-bought yeast-free bread does not actually contain baker's yeast. But to obtain fluffy baked goods, manufacturers add special yeast cultures or so-called wild yeast.
Very often, to obtain such bread, they use dough obtained by processing hop cones or However, researchers claim that wild yeast is no different from ordinary baker’s yeast.
So what is the difference between yeast and yeast-free bread? The benefits and harms of these products are absolutely the same. In this regard, experienced chefs recommend preparing real yeast-free bread, making it without any kind of yeast (including hop cones and willow twigs), and using only
As mentioned above, true yeast-free bread should be prepared without the use of any type of yeast. Therefore, to leaven such baked goods, we decided to use But first things first.
So, to make homemade yeast-free bread yourself, we will need:
Before baking yeast-free bread, you need to knead the base. To do this, warm fat milk is poured into a deep container, and then combined with a spoonful of honey and whole grain flour. Both ingredients are mixed until the consistency of thick sour cream, covered with a towel and left in a warm place (about 5 hours, but longer). During this time, the flour mass should ferment a little. If this doesn't happen, then it's okay. To obtain fluffy baked goods, you can add baking soda to it.
Thus, after keeping the ingredients warm, add rolled oats crushed in a coffee grinder, the remains of liquid honey, and table salt. By mixing the ingredients, you get a fairly stiff but soft dough. It is immediately used for its intended purpose.
Yeast-free bread bakes quite quickly in the oven. To do this, the dough is placed in a mold greased with sunflower oil and sent to a heated cabinet. In it, the product is cooked for 45-57 minutes at a temperature of 197 degrees. During this time, yeast-free bread rises, becomes fluffy, rosy and tasty.
Homemade bread without the use of baker's or any other yeast is much tastier than what is sold in the store. Moreover, such baking is much healthier. After all, scientists have long proven that yeast fungi, which are used to make bread and other products, contribute to the appearance and development. Therefore, we recommend baking bread exclusively at home.
This product can be served either hot or already cooled. As a rule, bread with rolled oats and honey is presented to guests along with the first or second courses.
Fermented milk drink can serve as an excellent starter for making homemade bread. It’s not without reason that this product is often used for baking various buns, pancakes and other sweets.
So, to make real yeast-free bread at home, you need to purchase in advance:
Yeast-free bread with kefir is prepared much faster than the previous one. After all, to knead the base, there is no need to keep the dough in a warm place for a long time.
To prepare homemade bread, fresh high-fat kefir is poured into a metal container and heated slightly over low heat. After this, the fermented milk drink is removed from the stove and the table soda is quenched in it. When the product stops foaming, add table salt, sesame and pumpkin seeds, as well as whole grain flour. All ingredients are mixed until a homogeneous and soft dough is obtained. Cover it with a napkin and leave it aside for 15-19 minutes.
After the dough has rested, it is divided into several pieces (3 or 4) and then molded round shapes. Having laid out the products on a sheet, they are greased with whipped chicken egg. This procedure will ensure that homemade yeast-free bread becomes golden brown and acquires an appetizing glossy crust. In this form, the formed products are immediately sent to a heated cabinet.
Yeast-free bread should be cooked in the oven for 47 minutes at a temperature not exceeding 200 degrees. During this time, homemade baked goods will noticeably increase in size, become fluffy, tasty and very aromatic.
After the yeast-free kefir bread is baked in the oven, it is immediately taken out and presented to the guests. As a rule, such a product is served along with hot tea. Eat it with butter, a slice of cheese or jam.
If you want to get sweeter baked goods, then you can add a little to the dough. granulated sugar or honey.
Now you know how you can bake delicious and aromatic bread yourself without using baker's yeast. It should be noted that such a product has a number of useful properties. Among them the following can be noted:
Among other things, one cannot help but say that bread prepared without the use of yeast can be stored for quite a long time without losing its taste and beneficial properties. It is this fact that encourages many housewives to make baked goods at home, rather than purchase them in a store.
A person assigns a very important role to nutrition in life. Unique dishes with exotic ingredients are created, sometimes a rare combination of ingredients is involved in the preparation of an unusual dish. However, there is one dish that, although it has acquired a lot of varieties, is firmly entrenched in the human food line. It's about about bread.
A variety of baked goods filled store shelves, private bakeries opened, and all kinds of baked goods, with bran and whole grains, yeast-free and puff pastry products beckon with their aroma. However, many people, due to certain knowledge and technologies, are increasingly striving to make baked goods themselves. Yeast-free bread is especially popular.
Like any food product, yeast-free bakery products have a number of advantages and disadvantages that you need to know everything about. And the topic “The benefits and harms of yeast-free bread” has remained popular for more than one generation. At the same time, the disadvantage and advantage of this dish is its structure. Due to its density and rigidity, it has an excellent effect on the gastrointestinal tract and promotes the functioning of the intestinal muscles. But at the same time, some people find this consistency unacceptable for consumption. Back to main positive point This can be attributed to the absence of yeast, and as a result there is no harm to the intestinal microflora. And also the main composition of the bread under discussion contains a lot of substances beneficial to human health. As for the shortcomings, the most significant are the size of the loaves and the specific taste. People are accustomed to fluffy and aromatic yeast bread; its counterpart without yeast has a dense structure and therefore will be almost half the size. In terms of taste, yeast-free baked goods are specific, but no less tasty than regular bread.
This product can be purchased ready-made from bakeries or bakeries, or you can prepare it yourself in several ways.
Baking yeast-free bread in a bread machine is not a difficult or time-consuming task. The main thing is to stick to the recipe, and the machine will do everything itself.
What could be tastier than homemade yeast-free bread baked straight in the oven? A soft, golden-crusted delicacy, each piece of which melts on the tongue. This is a real celebration of taste! We will tell you how to prepare the most delicious yeast-free bread in the oven according to original recipes.
Many of us don’t even think about what goes into the bread we buy in stores almost every day. But there is no more useful in it than in a stone. In order to reduce production costs, factories producing baked goods actively use a variety of powders, flavor enhancers and chemicals. It's easy to track this down.
How long can a purchased palyanitsa stand on the table before it becomes stale or moldy? How does it taste if you try it the next day? The answers will definitely not please us. Perhaps. that is why it is not a pity to throw away such bread or give it to feed the birds in the park. But our ancestors, who always made bread with their own hands, treated every piece with care.
The reasons why we don't usually bother baking at home are simple. This requires time, effort, money. But a freshly baked culinary masterpiece flies off the table in the blink of an eye, which is proof of its excellent taste. In addition, by baking ourselves, we know exactly what ingredients are inside the product. Accordingly, such bread is useful for any diet, even if you play sports and especially watch your diet. Let's take a closer look at the pros and cons. So, positive properties of bread:
What about the negative properties? There are none at all! Homemade bread is healthy, nutritious and has excellent taste, so feel free to make it a rule to prepare it daily (or at least weekly).
Before you prepare a loaf of palyanitsa for yourself or your entire family, you should analyze the options for yeast-free bread dough in the oven. There is no need to stop at the first recipe that you find on the Internet.
One of them is whey bread without yeast in the oven. The serum can be either made by you or purchased. Feature this method is the need to infuse the main ingredient for 5 to 7 days. Not very convenient, is it? But if you are not afraid of the deadlines, and you still decide to try, we bring to your attention the recipe.
Knead the dough from whey, two types of flour and bran. Don't forget sugar, spices and salt to taste. If desired, you can use cumin, flax and coriander. Let it brew until the morning. Preheat the oven, place the dough on a baking sheet or baking tray and bake for 45-60 minutes at 180°C. Wrap the finished loaf with foil and towels so that the bottom of the product does not remain raw. Can be consumed after complete cooling.
This delicacy is prepared incredibly quickly. You will need:
Mix dry ingredients. Kefir is gradually poured into them, stirring. If you want to make the bread sweet, you can add a few tablespoons of honey instead of sugar. Knead the dough until it becomes soft and thick. From the resulting mass you need to form a loaf of arbitrary shape. Bake for 25–30 minutes at 200°C.
Yeast-free rye bread baked in the oven is no less tasty. And his recipe is also based on sourdough. This time you will need to do it yourself. First day: take 50–100 grams of rye flour and pour water into it until it reaches the consistency of sour cream. The starter is covered and sent to a warm place until tomorrow. On the second day, the procedure is repeated in exactly the same proportions. On the third day, do the same and wait until bubbles appear on the surface of the mixture, indicating the start of fermentation.
When bubbles finally begin to form, the familiar procedure is repeated and the serum is left for a period of 4 to 12 hours. Then knead the dough, adding flour, spices and various goodies to the starter: cumin, nuts, flax, wheat, bran, oats, etc. Bake for 40–60 minutes. The temperature should be 200 °C.
Recipes for unleavened sourdough bread in the oven are, of course, much more complex in their technology than similar ones, but without the use of whey. To change this a little, we offer you a little life hack. When making homemade dough, set aside a small amount in the refrigerator. By changing the composition of the whey, you can bake not only rye, but also white yeast-free bread in the oven, and also use it for any dietary baking.
Tip: don’t forget to feed the starter. If you don't use it once or twice a week, add a little flour and hot water. The dough should be removed from the refrigerator 6–10 hours before use.
The recipe for making whole grain bread without yeast in the oven includes the following ingredients:
Before you start preparing the dough, turn on the oven at 200–205 °C. We start cooking by mixing milk and lemon juice. Then you need to combine all the other ingredients and pour the resulting mixture into them. Mix thoroughly and pour the resulting dough into the mold. 40 minutes and voila! The product is ready for use. This bread is very useful as a snack between sports training.
A recipe for yeast-free rye bread in the oven may not include sourdough. For it you need to take 300 grams of peeled rye flour, 200 grams of wheat flour, salt, sugar, butter and water.
Tip: You can use honey instead of sugar.
All ingredients must be mixed using a mixer and, covered with a lid or cling film, set aside for 24 hours in a warm place. Then pour the finished mixture onto a baking sheet or into a mold and place in the oven for one hour. The temperature should not exceed 30 °C. After this time, we change temperature regime at 150 °C and set aside for another hour. Remove the finished bread from the oven and reserve. The palyanitsa should steep for another 60–70 minutes, during which time all excess moisture will come out of the loaf.
Enough simple recipe Unleavened bread in the oven is rightfully considered kefir. We have already discussed one of the options above, but now we will talk about a test with a “surprise”. To prepare it, heat a glass of kefir until room temperature and pour into a container along with half a teaspoon of soda.
To a glass of wheat flour and one glass of rye flour add salt, sugar and a “surprise”, which is dried dill, parsley, basil, garlic and other spices you like. Pour the mixed dry ingredients into the liquid and knead the dough. It should infuse for about ten minutes. After which the dough is sent to the oven for 30–45 minutes. Then, if desired, the product can be sprinkled with grated cheese and left for a few more minutes. This type of bread perfectly complements pumpkin or zucchini dishes.
A recipe for yeast-free bread in the oven can be not only salty, but also sweet. The best, or rather, most delicious example of an excellent vegetarian recipe is banana palyanitsa. It requires overripe bananas, butter, flour, sugar and baking powder. Mash the bananas to a puree consistency, then combine them with melted butter. Knead everything until smooth, add the remaining ingredients and, placing it in a mold, put it in the oven for an hour.
You can bake yeast-free bread at home not only in the oven, but also according to a recipe for a slow cooker. To prepare it, melted butter mix with kefir. Mix two types of flour with flakes and spices and combine with liquid. Form the dough into a ball, which we place on the bottom of the multicooker bowl. Then turn on the “Baking” mode for 30 minutes. After the beep, turn the loaf over and continue cooking for another 30 minutes.
We talked about just a few options for making homemade bread. By experimenting, you can achieve dizzying results that will surprise everyone. You certainly don’t want to give preference to products with an unknown composition; you’ll forget about store-bought baked goods.
Who knows, perhaps the recipe you came up with for this particular dish will be kept in your family for centuries and will become the beginning new tradition in family cooking. And all that remains for us is to wish you a bon appetit, and to take care of your figure, of course. And, most importantly, don’t forget to add the secret ingredient that can make any dish unforgettable - love!
Lately, we are increasingly faced with debates about the benefits and harms of such a necessary product for us as bread. The presence of yeast in its composition raises particular doubts: they say that it is harmful to the body, does not add beauty, and makes digestion difficult. Therefore, today we will learn how to cook yeast-free bread different ways, and the oven will help us with this.
As the name implies, this bread is made without the use of baker's yeast. The dough is kneaded using yogurt or kefir, brines with the addition of soda, which ensures fermentation in an acidic environment. Even more often, special starters are used. It is these products that lift the dough and increase its volume, due to which the bread becomes soft and elastic.
Fans healthy image life categorically do not welcome the presence of live yeast in their diet. And such baking is really very healthy. Bread contains cellulose, which has a beneficial effect on peristalsis - you will get rid of the feeling of heaviness in the stomach after eating and normalize metabolism.
Yeast-free bread is really very healthy
Note! The low acidity of yeast-free bread is beneficial for those who have problems with the gastrointestinal tract: gastritis or ulcers. Vitamins B and PP contained in this product will relieve you of troubles with your facial skin, hair and nails.
In addition, yeast-free bread, prepared independently, is stored much longer than usual, bought in a store. Of course, if they don’t eat it as soon as they take it out of the oven (most likely, this will happen, I assure you).
As with any baking, when making yeast-free bread, the main ingredient is flour. And depending on the recipe, it is very important to choose its type: rye, wheat, corn, buckwheat, barley, bran. Carefully follow the recipe recommendations: sometimes using, for example, wheat flour instead of rye flour can spoil the finished product.
For yeast-free bread, use flour of any cereal crops
Since live yeast is not used, plain water not suitable for testing. Instead, fermented milk products or brines are used, to which soda is added. Yeast-free bread is also prepared with sourdough. Below we will tell you how to do it correctly. If you decide to bake yeast-free bread all the time, you should always have the starter on hand.
Salt and sugar are essential ingredients for the dough. But in this case they only play a taste role. Sugar participates in the formation of dough only when paired with yeast.
Very often, yeast-free bread is supplemented with bran, whole grains, malt, seaweed and other products. These additives greatly increase the benefits of bread for our body.
Depending on the recipe, other products will be added to the dough: eggs, butter, milk, etc. And now, as promised, we will tell you about making sourdough.
There are a lot of sourdough options to suit every taste. We suggest you start with the simplest but most effective one. It will require:
You should always have starter on hand
That’s the whole secret of the simplest sourdough starter, which will help you for a long time in making tasty and healthy bread.
Do you think yeast-free bread is monotonous and boring? But no! There are a lot of recipes for this product, and if you also use your imagination, your life will not be enough to try everything. We have selected for you several common, simple and interesting ways preparing such bread.
Loaf of white unleavened bread
A very simple way to bake delicious sourdough bread with a standard set of ingredients:
To make the crust on the bread shiny, coat the top of the loaf with vegetable oil and put it in the oven for another 5-10 minutes.
This bread is not only very tasty, but also filling. It is made according to a recipe similar to those used by our great-great-grandmothers. You will need the following products:
Please note that flour, whey, butter, as well as the dishes in which you will mix the dough must be warm. To warm up the flour, sift it into a suitable dry container and place in a warm (up to 60 degrees) oven.
Whey bread has been prepared since ancient times
Pour wheat flour into the bowl
Add starter
Add other products
Knead the dough
Line the molds or baking sheet with parchment paper
You can sprinkle sesame or cumin on top of the bread.
To ensure a firm and crispy crust, remove the bread from the oven immediately.
Look how lively and elastic the bread is. Sourdough paired with whey makes it unusually aromatic, loose, and soft.
Kefir has long been known to us for its beneficial properties. In unleavened bread it acts as a leaven. Take the following ingredients:
This recipe makes 4 servings.
Bake the bread for at least half an hour in an oven heated to 200 degrees. Check readiness with a match or toothpick. Remove the finished loaf, cover with a clean cloth and wait until it cools completely.
Spicy and aromatic brine will be an excellent base for yeast-free bread
This bread can taste different every day. This depends on the brine included in the dough. It can be cucumber, cabbage, tomato, infused with dill, cumin, or vinegar. Some people recommend using a brine that is not very sour, others like it more spicy. It all depends on your taste, you can experiment to choose the most suitable option. So, you will need:
Heat the brine a little, salt it and add rye flour. Stir and leave the mixture to rise for 20-25 minutes.
You can check readiness by tapping the crust. If the sound is dull but distinct, it means the bread is ready.
Bread in brine rises well and turns out tasty, aromatic, fluffy
If you don’t have much time, but there are enough products to surprise your loved ones and friends, we suggest you prepare yeast-free bread with milk with vegetable additives.
Required Products:
Pumpkin can be replaced with zucchini, squash, eggplant, tomatoes - to your taste.
Prepare roasted onion and pumpkin
Mix all ingredients in a bowl
Knead the dough with a spatula
Place the dough in the pan and make slits on top
The finished bread can be served immediately
If desired, you can add honey and nuts, cinnamon with vanilla, anise or olives to this bread.
A very simple recipe with a minimum of ingredients and time. You will need:
Custard-free yeast bread is indispensable in the Lenten menu
This bread is very good with mushroom soups, which are invariably served during Lent.
This bread is unconditionally classified as dietary cuisine because of the whole grain flour included in it. A very simple recipe, preparation will take you only an hour and a half, of which you personally will have to spend only 20 minutes.
Whole grain yeast-free bread
The following products will be required:
Set of products for whole grain yeast-free bread
Mix all ingredients in a suitable bowl
Quickly knead the dough and leave it warm for a while
Roll out the dough into a layer
Form a roll from the rolled out layer
Wrap the finished bread in a linen napkin for a while
Now you can slice your whole grain bread and enjoy its taste.
This kind of yeast-free bread has been prepared in Ireland for a long time. If you are a fan of this country, be sure to try this recipe. You will need the following ingredients:
Before you begin, turn on the oven so that it is preheated to 220 degrees at the desired time.
Mix ingredients in a bowl
Add kefir to dry ingredients mixture
Roast the seeds in a dry frying pan
Soak the raisins and squeeze them out
Knead all the ingredients into a dough
Place the dough in the mold
The bread turns out fluffy and crispy
Irish bran bread is ready. You can eat it straight away or let it sit under a damp linen towel until it cools completely.
For added flavor and aroma, you can add pumpkin or chickpea flour to this bread.
So, you will need:
Yeast-free corn bread came to us from Italy
This recipe for yeast-free bread came to us from sunny Italy. The preparation method is simple and quick, and the taste is gentle, like a Mediterranean breeze. You will need:
Instead of olive oil, you can use sunflower or corn oil.
As you can see, yeast-free bread can be tasty and varied, and preparing it at home in the oven is not at all difficult. We hope that among these recipes you will find the ones that suit you best. Tell us in the comments how you prepare bread without yeast. Bon appetit!
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